Style status

Looks you can’t live without this winter

Words / Nicky Adams

Key pieces

Brace for a wet and windy winter with the ultimate wardrobe staple - the trench coat. This year outerwear silhouettes are trending as oversized, and while the extra wiggle room is handy for when you need to layer up underneath, upsized can feel just plain big on smaller frames. If you feel like you’re wearing a sack, then look for structure with exaggerated shoulders as an option. Pleats have cemented their place in every capsule wardrobe by becoming more prolific than ever – skirts, shirts, and dresses, you name it, you can find a pleat in it. The beauty of the pleat is that there’s something for everyone, and they’re quick and easy to style. A pleated skirt or dress looks sophisticated with a long blazer or pair a floaty fabric pleat with a heavy jumper for casual. The trick is to pick a pleat width to flatter your figure – an elasticated waist will create more bulk in this area, a dropped pleat less. Skirts themselves are having a hey-day; again, they offer versatility and open up colourways and patterns that you might not usually wear close to your face. Equally fabric that you may feel too ‘evening’ i.e., silk or sequins, can easily be dressed down for day wear in skirt form. It’s hard not to mention leather/faux leather trousers as a staple – now very much a daywear option they are more versatile, and hardwearing, than you would ever have imagined. Wide, straight, or tapered leg, leather is the new denim.

Trending now

Most wanted this season

In the pink

There’s so much to love about trends this winter – from the rush to get a fringe cut in (better than Botox it’s claimed) to a huge surge in searches for yellow after the UK Jubilee celebrations. Bright, feelgood colours are in vogue, and pink is most definitely the hue of the season (particularly fuchsia). People can’t get enough of the uplifting nature of this palette: psychologically soothing, it tends to be flattering on all skin tones, and with no age limit on wearing it, it’s hard to resist. If diaphanous pink dresses aren’t your thing, then try sharp tailoring – a pink blazer suit with a simple white vest top or t-shirt and white sneakers is a modern classic. If this is too much, then a colour pop with shoes or bag will do nicely.  

Metallic Moments

Another big look this season is the vest, which can be tied into so many different styles, from preppy knits to boho. Throw on with a skirt, pants or over a dress - super quick, super chic. If there is ever a time to revel in the decadence of molten metal, it’s winter, and this season it’s all about the look of liquid metallics. While gorgeous sequins are perennially popular, the subtle, grown-up feel of a shimmering metallic is contemporary and luxurious all in one. If all over sheen is too much, then look for lurex which can be found woven through everything from knitwear to a basic tee. 

Jean genie

The magic of getting to grips with wearing baggy jeans.

I think it’s fair to say that unless you happen to be a Gen Z, most women are currently struggling with the concept of finally retiring their beloved skinny jeans. I must confess that even though I haven’t worn mine for some time, they still haven’t been culled from the wardrobe. A bit like a breakup when it’s hard to know when to finally rip up the photos in case there’s a reunion, many of us have stashed our pairs still within reach. Nevertheless, when Kate Moss – the original pioneer of the skinny jean – moved on, the rest of us were on notice.

Most of the reticence to replace the skinny is simply that unlike a close fit jean, which tends to fit any form - even if, in my case, it involved a fight against the cotton/Lycra mix fuelled saggy bum look - baggy presents myriad style quandaries. Mention the move to baggies and the concerns fly from all directions - too short, too stumpy, too old – unless you are a 5ft 10 beanpole, it can initially seem daunting. In fact, the slouchier look is far more flattering to a far wider spectrum of figures and ages than it initially appears, and as a bonus its comfort levels put it up there with loungewear.

The first difference with baggies, is unlike skinny leg, there is an awful lot of choice. From wide leg to tapered, mom to boyfriend, high waist or low slung – there are many variations on the theme. Which means that there really is something for everyone, no matter body shape or height. Another key factor is there is a huge amount to be said for styling the top half, as well as footwear – these simple things will make the difference between feeling less like Eminem and more like Hailey Bieber.

The high waist tends to be a go-to for the more mature among us – not only will it elongate the legs, but nothing feels better than relaxing those lack lustre stomach muscles and letting the denim do the work. Pair with a knotted satin shirt, a boxy Chanel style jacket or blazer for a sleek look. High waist is also a winner for the younger and tauter of tummy – a loose crop top tee for a casual vibe, or bralette style for evening. Proportion and fit are key – a more relaxed bottom looks chicest with the contrast of a neater top.

When it comes to the fit of the leg if you are shorter and curvier seek out something specific to your shape -multiple brands offer both petite and curvy options (Abrand, Nobody Denim, Good American to name a few). Try to avoid too much fabric through the hips – loose rather than voluminous. Don’t buy a flare that is too long with a view to taking it up, the flare will get lost when shortened and you’ll be left with a bootleg.

Those long of limb and boyish of hip are the perfect candidate for a low rise, as well as the baggy style. Again, style with a silky shirt, this time pick a slightly more tailored look and tuck it in. A skinny belt looks fab with low rise, and if you’re on the shorter side then keep the top simple. Without the high waist to lengthen the leg, footwear becomes more important. While sneakers and chunky boots look fab with relaxed jeans, a stacked heel looks great, or a chunky loafer with added sole.

Ultimately getting in the changing room with an armful of denim is the only foolproof way to find the right amount of baggy for you. And if when all is said and done you prefer a more streamlined silhouette, that’s fine – personal style is always on trend.

Fashion forecast

Put a spring in your step by incorporating upcoming trends into this season’s wardrobe.

Ultra mini

As temperatures start to rise, so will hemlines. The micro-mini has been awaiting its return, and it’s back with a vengeance for spring. With everything from sequin to satin to stretch knit, these miniscule minis are in super statement shades, prints and fabrics, and are ready to pack a punch. Designers are aching to recreate the late 90s vibe, so there’s a smattering of everything replayed - hemlines are frayed, waists are low, and for the more sophisticated feel matching tweed jackets are paired with the teeny tiny skirts.

A bit of fluff

If you’re looking ahead for the perfect transitional statement to take into the new season – then you’ve found it in feather detailing. Feature feathers have been edging back in on the runway for a wee while, and whether a feather accent on a shoe or full marabou jacket, even the most casual outfit can be transported to old school glamour with the addition of a little plumage. 

Colour me pretty

Cast aside your dingy sweaters and bring out the bright, bold colourways. For spring prints are big and boisterous with abstract prints and stripes reigning supreme. While the Breton stripe simply never goes away, horizontal, vertical, or diagonal stripes all feature heavily this spring. Oh, and so much green to come – from lime to grass, this colour will freshen up every wardrobe.

Net worth

Stretchy sheer knits in spring hues have taken off. Ultra-fine and uber comfortable, netted knits are the next step in the ribbed knitwear dress / pant/ skirt-top style that has been trending for the last couple of years. With the netted look coming at us in everything from tops to bags, this is an offbeat fashion that can be styled for day or night.

Guiding light

A stunning new interactive artwork, unveiled during Matariki,
has brought its warm glow to a humble bus shelter – and to passersby – in Tauranga.

The Willow Street bus shelter in central Tauranga has a chequered history, but artist Sara Hughes (left) hopes her interactive, colourful art installation, Midnight Sun, will shift the public’s opinion of the troubled site. The artwork launched during Matariki, and its intent is to bring beauty, light and a feeling of warmth and safety into the city centre during a season of new beginnings.

Suspended above the Willow Street bus shelter and wrapping around Tauranga Art Gallery to Wharf Street, Midnight Sun is comprised of 96 panels of glass which create a 260-square-metre corridor of coloured light on the footpath below. As clouds pass overhead, hues of pink and gold will flicker on the pavement, bathing passers-by in a warm glow. At night, Midnight Sun
will be lit to simulate the luminosity of sunset and bring beauty – and safety – to the bus stop and surrounding area.

Sara, an established and dynamic artist whose works grace public and private spaces across Australasia, tells UNO more about her creative process and what inspired her to create Midnight Sun.

 UNO: How did this project come about?
Sara: I was approached by Sonya Korohina of Supercut Projects at the end of 2020. At that time, she was putting forward a proposal to Creative New Zealand to fund a series of public artworks for Tauranga. These projects were originally to coincide with the Tauranga Arts Festival, but due to COVID-19 cancellations, the projects were delayed and have been spread out over the past year, with mine being the final one. I was drawn to this project as I felt an affinity with the city.

UNO: What is your aim with the piece?
Sara: Midnight Sun is an artwork about the daily rhythm of the setting sun. I aim to draw viewers in with beauty and recognition, then allow them to discover the artwork and have their own encounter with it. I hope it will pause people in their daily life. Midnight Sun can be walked under and driven past; it will have different moods in different weather conditions; it can be viewed during the day and at night; it’s open 24 hours a day – there are many ways to experience this artwork. 

UNO: What was it like to work on?
Sara: The project has been in development since early 2021. There are a lot of different people required to get this artwork to completion, and it’s been great to work with Sonya and Tauranga City Council on the details and project management. Local photographer Anne Shirley documented sunsets in Tauranga for me over the month of June in 2021. These photographs form the base layers on top of which I layer my painted imagery. While I have been developing the imagery, I work closely on the technique with a printer, and I worked with light designer Richard Bracebridge on achieving a warm golden glow of 2200 kelvin to mimic the light at sunset. It’s exciting to see all the parts come together.

UNO: What inspires you?
Sara: I have travelled a lot and lived all over the world, and these experiences have influenced me. I’m currently fascinated by the measuring of time and light and the way our day is structured by the sun and the earth’s orbit. How the light changes during this rotation from day to night and all the variants in between. Wherever you are in the world you can experience this – that’s what I’m interested in capturing in Midnight Sun.

UNO: What do you love about public art?
Sara: Over the past 20 years, I’ve focussed on working in site-specific contexts and examining the way people relate to art in their environment. I strongly believe public artworks are important to the urban fabric of cities. Aesthetics are important, but public art is more than decoration; it can make an important contribution to a site, it can communicate with the public, and it gives voice to ideas. I love that public art can be seen by everybody. There’s humanity in that. It’s rewarding for me to hear from a wide range of people who respond to seeing my public artwork. People’s lives are busy and its fulfilling when someone tells you that the highlight of their day is the bus trip past your artwork. 

Artgallery.org.nz

Between the lines

Books A Plenty owners Scott and Sheree Brown reveal their all-time favourite books.

Heartstopper

By Alice Oseman

Hachette (Publisher)

It's the first day back at Truham Grammar High School. Charlie Spring, an openly gay year 10, is seated next to Nick Nelson, a Year 11 boy from the rugby team. After being assigned next to each other in the new vertical form classrooms, they're quick to become close friends. But with this closeness, Charlie develops feelings for Nick that he is unsure goes both ways.

It's not often I come across a book series that I would read in one sitting, but Heartstopper is definitely one of them. In these heartwarming novels, Alice Oseman achieves a positive representation of queer love. Telling a story not of tragedy but of acceptance and celebration in identity and sexuality. Depicting so many relevant topics and presenting them in a realistic way, these books can be incredibly comforting. Heartstopper can be your best friend, and can help you feel like you're not alone in your struggles.

Sheree’s pick

The Alchemist

By Paulo Coelho

HarperCollins (Publisher)

The Alchemist is about a boy named Santiago who travels from his homeland in Spain to the Egyptian desert in search of a treasure buried near the Pyramids. Along the way he meets a Gypsy woman, a man who calls himself king, and an alchemist who points Santiago in the direction of his quest.

A fantastic book full of wisdom and philosophy. The story bursts with optimism and shows that the journey to your destiny is as important as the destiny itself. I think this book is appealing because we all have dreams and sometimes we just want someone to tell us that they may come true. The Alchemist is a very exciting novel and it deserves a space on everyone’s bookshelf.

Hard Boiled Wonderland & the End of the World

By Haruki Murakami

Penguin (Publisher)

A narrative particle accelerator that zooms between Wild Turkey Whiskey and Bob Dylan, unicorn skulls and voracious librarians, John Coltrane and Lord Jim. This is science fiction, a detective story and a post-modern manifesto all rolled into one rip-roaring novel.

I found the method of story telling, with the use of parallel story lines, fascinating. The book’s chapters alternate between futuristic Tokyo (Hard-Boiled Wonderland), and an isolated town with a perimeter wall (The End of the World). As the story picks up, the reader begins to notice parallels between these two vastly different and far away worlds. 

Murakami unites East and West, tragedy and farce, compassion and detachment, slang and philosophy. Reading Murakami feels like experiencing a dream in book form.

Booksaplenty.nz

Lauren Mabbett

10 things you didn’t know about… Lauren Mabbett. Newsreader, comedienne, drummer, plane aficionado, Backstreet Boys fangirl, and she worked at Alcatraz – we hope The Hits radio personality Lauren Mabbett has an opening for a new best friend, because we want that job.

Words Carly Gibbs / Photo supplied

Lauren is The Hits day show announcer for the Bay of Plenty (9am-3pm on 95.0FM). Born and bred in Tauranga, she started her radio career in the Bay, before working on air in Auckland and Wellington and returning home late last year to take up her current dream role. 

1. I have a weird obsession with America. 

Growing up seeing America on TV, that’s what I thought life was – living on Full House in a San Francisco townhouse. I’ve visited about 30 of America’s 50 states and want to tick them all off. When I was 27, I spent a year living in San Francisco and worked at Alcatraz Federal Penitentiary. My job was to be on the landing giving out tickets, but once a week I would go out to Alcatraz Island and welcome guests. People have ghost stories about Alcatraz (which closed in 1963 and is now a museum), but I didn’t get any weird vibes. 
2. I was twice a guest on The Ellen DeGeneres Show. I was at broadcasting school in 2009 when my two roommates and I made YouTube videos about how we wanted to raise money to go to America for a holiday. Within a week, someone at The Ellen DeGeneres Show had found the videos and contacted us. Then it snowballed. Ellen called us live on air telling us she was flying us over. We had VIP treatment: Picked up from the airport in a limo, tickets to Disneyland, a baseball game, and they surprised us by putting us on the show, where we met fellow guest and Friends actor Matthew Perry. We were doing a tour of Warner Bros Studio and unbeknown to us, everyone in the audience had been watching us before we were led on set. Ellen was lovely. Very tiny. I remember hugging her and thinking “Oh, I’m going to break you.” We stayed in the presidential suite of the Bonaventure Hotel in LA, where we occupied half of one tower. You could stand at one end of our apartment and yell and the person at the other end couldn't hear you. It was insane. A whirlwind. We appeared on the show a second time at the end of our trip for a recap. It’s a claim to fame that I don't think I’ll ever beat.

3. I used to be a full-time drummer. 

I was 12 when I started playing the drums. I was in a few original, metal bands, but the one where I got paid (in my early 20s) was the cover band Budokan. We’d play at Krazy Jacks, Cornerstone, Crown & Badger. It was such a different life because my gigs would start at 11pm and now I’m in bed at 9.30pm. Other fun facts: I’m left-handed but I play right-handed. I love drumming to Nickelback and Creed and I do a bit of air drumming to some of The Hits songs. I have a drum kit set up at my house but it’s hard to find the time to play. I’m also conscious of the people around me. It’s literally the most annoying instrument. It’s loud, and huge to transport. Whenever my mum was helping me carry out my gear she’d say, “Why didn’t you play the harmonica?”

4. I do stand-up comedy. 

I was doing it for about six years, two or three times a week when I lived in Auckland, and got paid for it. I’ve done a little bit here in the Bay at The Hop House. I met my boyfriend at the time through comedy and many friends. I’ve fallen away from comedy in recent years. It takes so much brain power. You feel like you should always be editing and writing more, and making it better. I never felt like I could just relax.

5. I’ve never burped. 

When I tell people that they’re like “Why don’t you try drinking a Coke?” Do you think I’ve never had a Coke in my 36 years? I have met a few people that can’t burp so I know I’m not alone. And no, it doesn’t mean you fart more. 

6. I am a fluent mirror writer. 

When I was in preschool, I would mirror my name on my art. So, then I had to learn to write forwards. Even now, I can still very fluently write a reflective paragraph. I can sign my name backwards. 

7. I have a ginger rescue cat called Oscar. 

When I lived in Auckland, I wasn’t allowed a cat at my flat, but he rocked up at our door with a big gash on his neck. I tried to find his owners on community pages – I didn’t want to encourage him, but it was the middle of winter. After a week, I put a box outside with a towel in it. I came out in the morning and he was sleeping in it, in a ball. I was going to take him to the SPCA, but my flatmate suggested we sneakily keep him. So, I adopted him, or he adopted me. He moved with me to my next house, and then I had to move to Wellington, so I gave him to my parents in Tauranga. It’s worked out well, because now I’m back here, I can visit him and he remembers me. He’s so affectionate and a real people’s cat. He’s literally another family member. 

8. I won the funniest Twitter award at the New Zealand Comedy Guild Awards. 

I think there’s a bit of my stand-up comedy coming through my Twitter. I’ve got 2,300 followers (@laurenmabbett), which isn’t that much, but I think I write quite relatable tweets. My pinned tweet is: “In New Zealand, you have to say ‘Just these, thanks’ as you place your items on the counter, otherwise they’ll not serve you and assume that you’re acquiring many more items.” To win that award was a cool acknowledgement. It’s so fun. 

9. I’m obsessed with Wayne’s World and Backstreet Boys.

I've watched Wayne’s World hundreds of times. When I was in the States, it happened to be the film’s 20th anniversary. I was in San Francisco and I caught a bus to LA for the reunion. The tickets were $10 to be in a theatre with Mike Myers, Dana Carvey, Rob Lowe, Tia Carrere, Lorne Michaels (producer), and Penelope Spheeris (director). They did a Q&A and then we all watched the movie together. I have Wayne’s World T-shirts, mugs... It’s quite sad. Ha, ha. 

With Backstreet Boys, I’ve seen them both times they’ve come to New Zealand, and I’ve got tickets for next year when they come here. I’m going to be right up the front crying my eyes out. I used to do the dances in my room so I know all the moves. I won’t do them at the concert. Maybe after a couple of wines. Howie was my favourite Backstreet Boy, and my fangirling over them is kind of ideal because we do play Backstreet Boys a lot on the Hits. 

10. I love planes.

I’ll go to the airport and sit and watch planes all day. I have a flight radar on my phone. It’s not so great here in the Bay of Plenty – you see one come in from Wellington and that’s it for the day – but in Auckland, I’d sit in the observation deck and watch the jets. Me flying as a passenger, however, is a different story. You don’t want to sit next to me. “Are we good? Can you smell that? What was that noise?” Sweating, gripping. I just like seeing them. I’d happily work on the runway as a landing signal officer. The Airbus A380 – how does something that huge gracefully take off and land? They’re fascinating pieces of machinery.

Thehits.co.nz

Sister act

Good things come in threes – and Nectar, the third hospitality venue from sisters Jess Mackenzie and Shelby Rafferty, certainly brings charm and class to Tauranga’s social scene.

Words Monique Balvert-O’Connor / Photos Erin Cave + supplied

When Jessica (Jess) Mackenzie and Shelby Rafferty say Tauranga’s new hospitality offering named Nectar delivers something excitingly different for the city, best believe them.

Not only are the two sisters the owners/creators of Nectar, they also know their patch. Located at 97 The Strand, Nectar is but a hop, skip, and jump from The Crown and Badger and Volare – both owned by this young duo. Jess (30) and her parents bought Crown and Badger five years ago, and about a year ago, Shelby (26) returned from her nursing job – and lengthy pandemic lockdowns – in Melbourne to secure an ownership interest in all three places. Jessica has assured her there will be time for a breather on the buying front now that property number three has been purchased! After all, the sisters are “super excited” about Nectar and are loving watching an appreciative public become acquainted with this new offering on the block.

It's hard, they say, to define Nectar’s “excitingly different” vibe within a mere sentence. So, they offer a few…

“It’s a premium venue without the pretentiousness. It’s a place to hang out and it incorporates some Melbournian kind of fun.

“It’s an all-day eatery (a day and night place), a place to relax with special occasion food in an inviting atmosphere. 

“Think big-city vibes, not standard café food. It’s not a café and not a wine bar. The food’s delicious and flavour-wise diners can expect to be pushed and challenged. There are lots of sharing plates to suit Nectar’s social theme.

“There are couches by the fire, high leaners, mid-height leaners, tables, and booths. There are power plugs and USB chargers everywhere as Nectar is wired for connectivity. It really is a hangout.

“It offers a sense of elegance. It’s also relaxing and classy, approachable and fun. It’s a balance between lots of wonderful things – and a place where people want to be.” 

It is also an undeniably beautiful place, in terms of both locality and décor. Jess has been making eyes at the building (long-time home to Japanese restaurant Tikara) for the last four years. 

“I have stared out at it from the Crown and Badger, thinking, ‘I need that big site with its full sun.’ When I knew it was coming up, I knew we had to get in quick. It’s so beautiful, and has water views too,” she enthuses. The corner site can sit 48 inside comfortably, but 150 all up when the pavement area is included.  

Sitting inside is inarguably a delight, thanks to interiors with wow. 

“There’s greenery galore – it’s a bit of a jungle,” Shelby laughs, adding that there’s a lot going on, but it works so well. Décor delights include glossy green tiles, oak features including a wall in a stunning herringbone pattern, hand-blown glass light fittings of varying shapes, gorgeous upholstery, rimu and tawa floorboards, and walls of green (painted by Shelby and Jess). There’s also rainforest-themed wallpaper and a dramatic, 2.5 metre-tall mural featuring a woman at one with plants. It’s “unique and empowering and perfect.”

The seating booths and oak features were created by Christchurch company Harrows, and Auckland’s Sophie Burns of Burning Red Interior Design masterminded the interior design. Other than that, the focus was very much on local creatives, from both the big details to the small. The entire fit out was tackled by Mt Maunganui-based Ramma Construction, the dramatic mural is the work of local artist Millie Newitt, and the water jugs are from the pottery wheels of Waihi’s Laughing Pottery. As for the logistical side of things, Jess, who has a management degree and extensive international hospitality experience, did much of the project management too, working alongside the Ramma Construction team. 

Being hands-on and full-on is how Jess and Shelby rock. But they have, of course, called on key people as part of Nectar’s ongoing team. People like Martin Allan, who designed the menu and is executive chef (he’s ensured there’s lots of plant-based food, and meat and fish can certainly be found on the menu). And people like bar manager Katie Short, who has created cocktails especially for Nectar. 

“She does a bloody good Bloody Mary and a magnificent matcha cocktail called You’ve Met Your Matcha,” Shelby attests. Nectar also boasts an extensive and very good wine list and great coffee, too.

Also an integral part of the team is Jess and Shelby’s mother, who still does the books but admits it’s quite tricky these days with so many moving parts. Their “very grounded” dad remains an encouraging mentor, who keeps them moving forward. The couple (who raised their children in Gisborne) have retired to Russell, happily leaving their daughters to thrive at the coalface. And thriving they are.

Says Jess, “It’s been a long journey and a big logistical exercise. We signed the lease about 18 months ago, but have been dreaming it up for a long time.  

“We are super excited about this, and super excited for Tauranga, too.”

@nectar.eatery

The Art of Crafts

Mount Brewing Co. gets creative in the craft beer department

Words Nicky Adams / Images Cam Neate + Untitled Studio

Twenty years ago, if you said craft beer, the mental picture would probably involve a huge drinking vessel and a handlebar moustache. Fast forward and the rest of the freethinking beer drinking world has wised up to the delights of a craft beer.

Pawel, Head Brewer at Mount Brewing Co. has been brewing beer for over ten years, and when he chats about his path, its’ clear he has followed his passion. Polish by birth, growing up he spent time in Belgium, where an appreciation of craft beer is a given. As a student studying economy and finance, while his friends were spending their money partying, he was chasing beer festivals around Europe. “At this time the craft beer revolution had started in Poland, but it was expensive for a student. To drink good beer, I started making my own.” A student exchange year in northern Mexico fired his passion further – “I met a lot of home brewers – this area is very influenced by the United States, and the US is on the top of the craft industry. That completely opened my mind. They have 7,000 breweries there. They’re pushing the boundaries and that’s a huge inspiration for the rest of the world.”  More travel ultimately led back to Poland to finish his Masters, before heading for Indonesia: “I left there super thirsty and dry” bound for New Zealand, where he had already secured a job with Mount Brewing Co.

Six years later, and Pawel leads the team of Leonie (who hails from Germany), Tom from the UK and American, Drew. “I’m surrounded by amazing people – my team are quite easy-going guys, and that’s what makes me happy.  I want to believe the craft industry is a mix of science, art, and a little bit of chaos.” The advantage, Pawel says, of being a small brewery is that “we’re experimenting quite a lot. We have a lot of freedom for creativity. Here we have four brewers with different backgrounds and experiences, so all of us have an individual sense of taste; for me the industry is about people. When I’m drinking, I can pick the personality behind the beer.” His own signature styles? – “I like dark beers, hoppy, fruit addition, barrel aged beers. I combine different ingredients to create nice balance – and I like to shock with flavours. Leonie mixes herbs and flowers, Tom has a European style, our American brewer likes brown ales.”

With 60 beers on the menu plus seasonal additions (not forgetting their ciders and gins brewed under sister company MBC) there is constant innovation here at the brewery. Pawel is excited about the upcoming Brewers Guild Award, and I wonder what else drives him. “It’s an evolving industry, you must learn something every day to be on top of the market. It’s very challenging as well as demanding, but it gives me a lot of satisfaction when I see people enjoying my beer.”  So, where to next for Mount Brewing? “We want to push the boundaries. There’s a huge space to explore in rich flavourful beers and expand the barrel aged beers. Our goal is to be available in any place in New Zealand – supermarkets and bars. We want to be known for good quality beers.” 

Quick Fire Q & A

If you’re not drinking beer, what else?

Wine –a foresty, berry Shiraz or buttery Chardonnay chased with Oysters.

What is something people wouldn’t know about brewing beer?

90% of the job is basically cleaning!

Your favourite beer?

Golden Hour, Mermaids or Crazy Hazy for a catch up with friends – something dark for dinner. Like a child, I can’t pick a favourite.

Most popular brews?

Currently the Hazys (an unprocessed, unfiltered beer) which is a beautiful creation between hops, yeast and malts.

Special memory?

My first beer I made here for a coffee festival won a medal on the Brewer’s Guild Award.

Inspiration?

My travel experiences

Mountbrewingco.com

Creating and innovating

Hospitality really is at the heart of this restaurant.

Words Nicky Adams Photos supplied

Bethlehem’s Somerset Cottage has something of a multi-faceted footing in the food world. In addition to offering an unforgettable dining experience, it runs cook schools and provides the option of accommodation in an architecturally designed adjoining studio. It is unique not just because of its ‘dine, learn, stay’ ethos, but also because, under owner/operator husband and wife team Anne and Rick, Somerset Cottage has been creating cherished food memories for over 36 years, which in hospitality is monumental. 

Anne and Rick are respectively front of house and chef, and a mutual respect of the importance of each other’s roles goes a long way in their recipe for success. Anne has a unique gift in that she combines an efficient professional manner with friendliness and open humour. Rick is reserved, with modesty masking his mastery and expertise. He is miles away from the stereotype of bullish, egotistical chefs – in fact the thought of him raising his voice, throwing a tanty or melting down over a split sauce is frankly laughable. 

This calm, understated vibe is what defines Somerset Cottage, and the fact that Anne and Rick actively shy away from the limelight is in some way what has allowed them to seamlessly evolve from the small BYO restaurant that started in July 1986, to offering the symbiotic foodie experience that they excel in today. 

With a keen eye on the advances in dining expectations, they understand the need to move with the times. As Anne points out; “We’ve evolved on a food front, but also on a wine front – the drinks are no longer just about wine, increasingly it’s about cocktails and non-alcoholic options. Food has progressed immensely: people’s dietary requirements have necessitated that. We’ve embraced a vegan menu – as a long-established restaurant you have to offer the dishes that you are strongly associated with, but at the same time if regular customers don’t see change, some of them critique that - hence our weekly menu that accommodates the seasons.” Ironically, a regular diner I spoke to tells me, she often feigns delight at the array – then circles back to the tried-and-tested favourite dish, Sauteed Squid, every time.

While the food is exquisite – so much so that my visiting best friend smuggled vacuum-packed items back to Melbourne with her – the cook schools are at once informative, interactive, engaging, and entertaining. Held with Rick demonstrating and Anne explaining, the intimate vibe and the wealth of knowledge means that even the most timid home cook comes away with tips and the know-how to recreate restaurant-quality dishes. After the cooking demonstration the group together enjoy a long lunch and paired wine: the bonhomie and jokes flow as freely as the wine, and Anne remarks with obvious pleasure that “it just works.”

With the cook schools attracting participants far and wide, Anne and Rick made the decision to build a loft-style studio next door. According to Anne, “We had a vision – a small, intimate space that’s all about the bush - a space to decompress.” Whether just for a ‘staycation’ or to visit the restaurant or cook school, it’s a stunning stand-alone experience.

With a stubborn determination to remain under the radar, Somerset Cottage is a beguiling mix. It offers world-class food yet prizes the relationships with its customers above any accolade. While moving with the times – you’ll find Anne gleefully telling tales of sourcing the latest New Zealand distilleries – some things haven’t changed for 30 years; you will no more find yourself charged for your side dish than be allocated a restricted dining time slot. You are here for the experience – and the team will do its best to ensure it’s an unforgettable one.

Somersetcottage.co.nz

After Dark

Creative BOP’s urban festival is bringing light to dark times.

Words Luke Schroder - images supplied

It’s easy to walk around Tauranga’s city streets without paying any close attention to the big blank walls of surrounding buildings. Concrete slabs and featureless facades line the streets, designed to be forgettable, non-intrusive enclosures for the businesses contained behind them. But for some clever minds these walls represent a far more exciting opportunity. These walls will soon become canvases for creativity as artists light up public spaces with an eclectic mix of colourful shapes, short films, abstract imagery, and innovative lighting technologies that will show the city in a new light.

This exciting initiative is being brought to Tauranga by Creative Bay of Plenty, with funding support from Creative New Zealand. Trustpower has come on board as the major corporate sponsor, alongside partners Downtown Tauranga, Tauranga City Council, Priority One, Veros, Te Tuhi Mareikura Trust and Toi Ohomai. 

After Dark Urban Light Festival is an all-new art experience that will see a range of artworks transform Tauranga’s CBD into a gleaming playground full of exciting, illuminated installations. For 10 days in May a selection of luminous artworks will form a unique art trail across the central city through a mixture of video projection, freestanding sculptures, glowing alleyways, short films, and creative uses of vacant spaces. The festival is designed to be a self-guided journey spread across multiple sites within Tauranga’s CBD that encourages people to walk around the city discovering the various installations and the magic within.

It may not seem like a logical time to be running a new festival given the recent wave of event cancellations, postponements, and ongoing uncertainty, however with some clever thinking and careful planning After Dark is designed to be able to proceed regardless of traffic light settings or gathering restrictions. Because the festival isn’t fixed to a particular day, time, or single location, all those attending can be spread out from each other and stay socially distant whilst still enjoying all the festival has to offer.  

“We’ve intentionally designed a covid-friendly format that allows people to participate from a distance and at their own leisure”, says Project Manager Luke Schroder. “People can view any artwork at any time on any evening during the 10 days of the festival and still have the same great experience.”

After Dark will be an opportunity for families, friends, and individuals of all ages to share in an exciting and fresh artistic experience described as a ‘tapestry of illuminated creativity’. After Dark explores themes of connectedness in our society, specifically connections to people, culture, and nature. These connections make up the themed ‘threads’ of After Dark and serve as inspiration for new works created for the festival.

Emily Woolerton is one local artist creating a new artwork specifically for After Dark. As the creative mind behind Mount Maunganui design studio ‘Calico’ and clothing label ‘The Know’, Emily is no stranger to creating fun designs and out-of-the-box visual ideas. For the launch of her first clothing line, Emily used video projection to transform Papamoa photography studio Suburbia into an exciting visual feast of giant slurping noodles, animated playing cards, floor-to-ceiling curtains made of poetry, and a brand-new fashion collection on display.

“Normal moments became jarring by placing them in the centre of attention. Someone eating noodles is an average, everyday occurrence – until that person is five metres wide and you can see every detail. It became an immersive experience, where people were both transfixed and horrified by the ordinary.”

With a mind for design and an eye for detail, Emily is looking forward to creating a new piece to be exhibited at After Dark later this year.  Her artwork titled ‘Critical’ is a creative look at our need for human connection and examines how we are wired to thrive through relationships with one another instead of getting lost in our own insular worlds.

Emily is excited to see creativity fostered in the Bay of Plenty through projects such as After Dark and is looking forward to seeing the vibrancy it will bring to the city.  “One of the beautiful things about art is how it brings people together, and it’s really exciting to see events like this build the culture and atmosphere in Tauranga.”

After Dark Urban Light Festival runs from Friday May 13 to Sunday May 22, 2022 in Tauranga CBD and is a free-entry event suitable for all ages.

Café Near Me

With options to suit vegans, gluten-free and keto diets, as well as the pooch, there’s something
for every Mount local’s requirement at this new aptly-named café.

words Monique Balvert-O’Connor | photos Erin Cave

Carmen Furniss with her two sons, Torbin and Marick.

Carmen Furniss has just launched a long-dreamed-about venture that’s near to her heart.

She bought her first eatery (a Te Awamutu restaurant) at the tender age of 23. A few decades on and it’s time to do it again. Carmen is the proud owner of Café Near Me, which opened recently at number 8 Maunganui Road.

“Organic, earthy, textured is the look I’ve created and I think that coincides with the Near Me feel… it represents a warm hug,” the enthused, self-professed “foodie” shares. “It’s close to my heart (near me) and that’s part of the driving force behind the name.”

The name and the ambience are receiving plenty of nods of approval, as are the points of difference this

Mount Maunganui café presents.

“Our food, including a puppy menu, our implementation of a mental health policy, and our minimal waste (we’re aiming for zero waste) approach are what I call our unique selling points,” Carmen is proud to say.

As mother to a celiac daughter, she offers an essentially gluten-free menu (limited amounts of gluten can only be found in add-ons, catering for those wanting sourdough, for example).

There’s more than a cursory nod to the keto diet too. Carmen’s a-la-carte menu (there’s cabinet and counter food too) includes 12 items, three of which are exclusively keto, six are vegan and the remainder are a crossover of different elements.

If a gluten-free menu, with keto, vegan, dairy-free and refined sugar-free options are what you pine for, then Café Near Me will be close to your heart too.

Real fruit ice creams are on offer, as are smoothies and juices, the latter courtesy of Carmen and her husband’s abundant fruit orchard. Café Near Me is licensed, “so a vodka cruiser in the sun is a goer”. And the café includes an appealing outdoor area with views of Mauao.

Dog friendly, with canines permitted in the outdoor area, the café’s puppy menu features a Pupachino and two venison products supplied by the family’s Te Awamutu-based pet food range, Platinum Ranch.

Carmen wants people to feel at home in her café, and she feels very strongly about waste minimisation too.

“I’m aiming to get to zero waste and want the gold standards certificate to prove it. I have so many awesome contacts to help with this and my staff are being stringently trained on zero waste practises around set targets.”

Carmen has, for example, tapped into a new initiative – the Café Collect Incentive – that will take what’s currently not considered recyclable (for example, used napkins, tetrapack boxes, foil) and turn it into product like gib board.

“At Café Near Me there are exciting things happening. Super pumped is the over-arching feeling I am experiencing,” Carmen smiles.

Her remarkable enterprise is open from 7am to 3pm or 4pm, depending on the day (with a possibility of being open later in the peak season), six days a week, closed Mondays.

It is sited at the bottom of The Pacific building in a space that’s been home to various eateries over the years and has had a complete refit.

Contact: info@cafenearme.co.nz

Mount Dobson

Accommodation at Parkbrae Estate at Lake Tekapo, along with car hire, was easy to book through Booking.com.

Can you keep a secret? Luckily for you, neither can we.

words Jenny Rudd / photos Ben Hunter + supplied

Scything down the slope, plumes of glitter spraying behind him, my husband Mat whoops with joy after yet another run down the sundrenched slopes at Mt Dobson. Even though it's the winter school holidays and the snow and sun are plentiful, there are just a handful of people up here. Apparently the first rule of Dobbo is no one talks about Dobbo. That's what we were told by a Mackenzie Country local who has been skiing here for 35 years. And it explains why barely anyone's heard of the best-kept snowy secret in Aotearoa. This ski field has some of the country's best snow, every year, the best weather, the friendliest atmosphere and the least people. Allow us to lift the lid.

Skiing terrain

This is family skiing at its best. There are four lifts; one chair, one pommel, one T-bar and a beginners' rope tow. The basin is wide and open, and the runs are never crowded. We didn't queue for lifts, and we always found new places to explore over the week. The kids found some cool jumps and you could see right across the slopes to your little ones on one of the best learner slopes in the country. We skied every one of the seven days we were there. The sun shone, the powder fluffed around, and we wanted to stay another week because another dump was expected.

Ski school

Our four children had a two hour snowboarding lesson every morning with Archie, whose patience must not go unmentioned. All four went from absolute beginners to bombing down all the slopes by the end of the week. The lifties and instructors were all friendly and greeted everyone by name. You can book lessons before you arrive or on the day.

Writer Jenny and her brood of skiers and snowboarders about to hit the mountain for some serious shredding.

Eating on the mountain

Fairlie Bakehouse Pies. If you've had one before you'll be getting flashbacks around now. The pork belly and apple pie had a generous chip of crackling on top, and was an absolute winner. The café serves coffees, hot chocolates, pies and instant noodles. Sit round the heater in the cafe, or chuck a few folding chairs in the back of the car for a car park picnic. We took snacks up every day and left the car open so that we had a base to come back to.

Kit hire

You can hire all your kit from the well-stocked hut up on the mountain. We hired trousers, jackets, skis, boards, boots and helmets. Bring your own gloves, goggles, hats and gloves. Arrive early as it gets busy.

Peter Foote

In the seventies, Peter Foote climbed to the top with his cousin and thought 'This is it!' He spent seven years building a 17km road up to the ski field, and has been running Mt Dobson for the past forty years with members of his family. If you can get hold of a copy, read his book Against The Odds. I don't think there'll ever be another story like it. You'll see Peter whizzing around the slopes on various machines.

Stay in Lake Tekapo

We booked our accommodation on the booking.com app because of their flexible cancellation policy. There was no guarantee that snow (yes please!) or covid (no thanks!) would play ball. There are a huge range of options on the app to suit budgets and your group. We went for a house on the Parkbrae Estate, on the lake front by the Church of the Good Shepherd. The whole town is very well set up for visitors with a flash Foursquare, and great outdoors shops.

The stay at Parkbrae Estate, booked through Booking.com, was perfect for a family of six.

Do

Any non-skiing days are easily catered for in Lake Tekapo. Book into the Dark Sky Project for some stargazing, or soak in the hot springs overlooking the lake at Tekapo Springs.

Getting there

The booking.com app was a winner for car hire. We got a very roomy Audi Q7, which came with a roof box and snow chains. It was seamless, and as soon as we'd booked online, someone called to make sure we had everything we needed for our trip. The flight from Tauranga to Christchurch was direct, then the car was ready and waiting at the airport.

We were guests of Booking.com for accommodation and car hire, and Mt Dobson for lift passes and kit hire.

booking.com

Life of the party: Tauranga Party Hire helps to make your big day perfect

This big-hearted Tauranga hire company puts people first – and the “good” into good times.

INTERVIEW ANDY TAYLOR / PHOTOS JAHL MARSHALL

Throwing a party is always worthwhile; an excuse to catch up with family and friends, to celebrate occasions and successes. And while a big event might seem daunting to put on, the people that have made throwing parties their business have a knack for pulling it all together.

“Our whole purpose is to take the stress out of holding an event,” says Nathan Dolman, who bought the business with wife Amy in 2018. “With any occasion, there’s so much to think about and so much to do, so we really see our job as not only supplying equipment but also helping to take out all the background noise, and making sure nothing’s missed.” The couple do this in all sorts of ways, like delivering supplies for a weekend event on the Thursday, making for an easier Friday for their clients.

Amy, a former teacher, and Nathan, with his background as a bank manger who values seamless organisation, have extensive experience in all sorts of events like private dinners, weddings and corporate events. They know what works and what doesn’t. They’ve seen every kind of event you could imagine. Nathan in particular has been involved in the industry since he was young. His aunt and uncle owned a party hire company for many years, with Nathan working alongside them for pocket money back in the day. And now their children Ella (10) and Logan (8) are right in the mix. “We’ve involved the kids in the business from very early on,” says Amy.

Amy says their business is always looking toward the future. Sustainability is top of mind for the couple, with the model of the business a naturally smart choice for the planet. “It makes sense that you’d hire items for a party, instead of buying something only for it to gather dust.”

Tauranga Party Hire has everything from table settings, all kinds of glassware and plates – to furniture, lighting, PA systems and marquees. “If we don’t have something, we’ll do our best to find it and save you having to search it out from somewhere else. We pride ourselves on being a one-stop shop,” adds Amy.

Ultimately, it all comes back to making any party a stress-free event. Amy says that at the heart of everything they do, is enabling their clients to celebrate a special occasion without a hitch.

“I love helping people, and that’s what we’re all about – problem-solving and making sure things go smoothly and efficiently, so you can concentrate on enjoying your event. It’s a real privilege to have a hand in someone’s perfect day.” 

Flexing your musical muscle at Totara St.

Great teachers are instrumental in developing a certain gift that keeps on giving, and UNO knows where you can find one.

WORDS NICKY ADAMS / PHOTOS SALINA GALVAN

Having flexed my musical chops at an early age by mastering “London’s Burning” on the recorder, I was a little taken aback to be told by my music teacher as a young teen that I was tone deaf.

The bubble of my fledgling pop career burst by the harsh words of Mr Crabb, I never picked up a musical instrument again (unless you count the triangle in the Christmas nativity play), and although my children have each shown some musical ability, I can lay no claim to being the genetic source of their talent. Music trends have moved with the times, though, and it’s fair to say that the array of possibilities now open to young (and not so young, for that matter) learners is extensive – and, more than that, exciting.

Here in Tauranga, we’re lucky enough to have among our options the Mauao Performing Arts Centre (MauaoPAC) based at multi-function venue Totara St, which offers tuition in every avenue you could imagine. No longer must parents be subjected to the screech of a recorder, when the array of instruments to choose from at MauaoPAC includes guitar, ukulele, bass, keyboards, piano, percussion, saxophone, violin and voice. In group classes and one-on-one lessons, there are up to 12 tutors available who operate out of four rooms.

The idea is to immerse the students not just in their lessons, but in the whole scene; some of the tutors are jobbing musos (until recently L.A.B frontman Joel Shadbolt taught here), and at the end of every term, a concert is put on in the high-tech on-site venue. Budding Billie Eilishes or not, this experience blows the kids’ minds. Although the thought of igniting and facilitating their children’s creative passion tops many parents’ to-do lists, like anything, it has to be the right fit.

Tauranga’s Carly Stewart sends her son to MauaoPAC for electric guitar lessons and her daughter to voice classes. She says she loves the culture because, “It has a laid-back, family feel, and the go-with-the-flow vibe fits nicely with the whole music scene”. When it comes to the benefits of being part of this community, Carly says, “It’s so important and has become a huge part of our lives. The temptations out there for teenagers are real and being passionate about music helps kids focus on the right stuff.” She also enjoys the end-of-term concerts. “They’re a definite highlight. They give the kids something to work towards – and parents love it too.”

It’s not just the musically gifted who reap rewards. Music can open a window for anyone to a truly wonderful world. Aside from the joy it brings in the moment, it’s a gift that keeps on giving. Neuroscience studies prove that music can enhance brain function in children, and it helps to develop the left side of the brain, related to language and reasoning. People who are musically trained have been proven to have better working memory skills, which helps them to remember things even while their minds are busy with other matters. As someone with a shocking memory, this leads me to think it’s not just children who should be encouraged to pick up an instrument. Playing music also requires concentration, and in this day and age when technology cultivates an unhealthy desire for immediacy, training the brain to focus on something for sustained periods is invaluable.

Whether you have the next member of Sol3 Mio in your home or just a kid who loves to bang on a drum, MauaoPAC offers a joyous, encouraging environment for all. Add to this the confidence-building attached to any kind of performing, and even the ‘tone deaf’ like myself will come away richer. As German philosopher and composer Friedrich Nietzsche once said, “Without music, life would be a mistake.”

MAUAOPAC.CO.NZ

Immerse yourself in the heart and soul of Italy at Alpino Cambridge

Those of us lucky enough to have visited Italy pre-Covid will recall a classic scene in our minds, perhaps a packed piazza filled with intimate restaurants, and incredible aromas of food and wine lingering in the electric atmosphere. That celebratory Italian spirit has been captured a little closer to home at Cambridge restaurant Alpino, thanks to two people who know it by heart. Owned by Italian-born Noel Cimadom and Riccardo Carminati, along with Noel’s wife Kim Smythe, Alpino (which you might also recognise from the Mount) serves the soul of Italy on a plate.

“When you enter Alpino, you feel so welcome, you get amazing service and good food,” says Riccardo. “The overall experience is about fun and enjoyment. The restaurant is always full, and the essence of it is truly Italian. You could have this restaurant in Milano and it would be packed; we’ve really put our soul into it.”

To ensure a completely immersive experience, the wine list is flush with Italian labels, many offered by the glass to complement your dish. Riccardo says the menu goes from the simple yet flavourful pizzas to more formal mains, such as the 55-day aged beef, the porchetta and the ravioli handmade with locally grown pumpkin and ricotta by head chef Branislav Petkovic. “We can source ingredients from Italy, but we’re at a point where we’re almost revisiting Italian food with what we have here,” says Riccardo, “It’s still authentic Italian food, but incorporating local elements takes it to the next level.”

Italy can wait – we’re taking a trip to Cambridge instead.

ALPINO.CO.NZ

43 Victoria Street,Cambridge

Recipe: Lightning Kombucha with Libertine Blends

Image by Max Griss

A fresh, fizzy, probiotic drink that is easy to make at home with a few simple ingredients.

INGREDIENTS

• 2 Lightning green teabags or 2 Roxy black teabags

• 1L water

• 1/4 cup caster sugar

• 1 Scoby + previous liquid (large enough to cover at least 1/4 of the kombucha surface)

EQUIPMENT

• One large fermentation jar. Anywhere between 1.5-3 litre capacity.

• Fermentation bottles. These can be purchased from any brewing shop, don't use square bottles as they are more prone to some unwanted explosion! I used 500mL round glass bottles with a swing top lid and silicone seal.

• A piece of sterile, breathable cloth. Big enough to wrap over the opening of your fermentation jar, and a large rubber band to use during the first fermentation. I used a Chux cloth.

METHOD

Infuse the teabags in 500ml of boiling water for 10 mins, until nice and strong.

Add sugar and stir to dissolve, then pour in the remaining 500mL of cold water.

Wait until the tea has cooled to below 30°C, or overnight, before adding pouring it into your sterile fermentation jar containing your scoby in its starter liquid.

Cover with a breathable cloth, such as a couple of chux cloths, and secure with a rubber band. Ensure air can still pass into the fermentation vessel, as this will keep your scoby alive!

Leave in an airy place for 7-14 days; this time very much depends on the temperature of the room, and how much of your scoby is covering the surface of the kombucha.

---

Taste the kombucha every couple of days - it should taste sweet at first, but you will notice it will become more acidic as time passes. You are ready to bottle your kombucha when it has reached the perfect sweet/sour spot for you!

I left my black tea kombucha for 14 days, while the green tea I only left for 7 days. During each batch of booch you make, your scoby will grow another layer. When it gets too big, separate a few layers and give it to a friend in some starter liquid to spread the kombucha love!

LIBERTINEBLENDS.CO.NZ

Modern hearth cooking at Solera - Mount Maunganui’s exciting new restaurant in a wine bar setting

Truffle oil is being drizzled over cheesecake, polenta skewers toast happily on the hearth and a Jerusalem artichoke is being crowned with shards of fire-dried aubergine purée.

It’s all go in the kitchen at Solera, Mt Maunganui’s newish restaurant within a wine bar setting. And, if you (wisely) opt for one of the seats at the chef’s pass, get ready to watch a whole host of such culinary wonders unfold. Plus, the chefs are more than happy to dish up information about what they’re working on.

Solera is the baby of Chloe Ashman and Nick Potts – the result of an idea born out of lockdown. The couple moved to the Bay of Plenty a few years back, armed with years of impressive hospitality experience, Chloe as a sous chef at some of Melbourne’s best restaurants and Nick as a front-of-house manager. Managing a team of 60 in restaurants with serious credentials (among them those owned by top New Zealand chefs Nic Watt and Sean Connolly) was all in a day’s work for Nick. Initially, the couple had no intention of owning a restaurant, so worked at local establishments including Clarence and Fife Lane, but with last year’s lockdown came a lot of time for thinking. They thought it was time for a leap, noticing a potential gap in the Mount market. “We thought we may as well have our own place,” says Nick. “We knew what we wanted to open – we just gauged that by where we’d like to eat ourselves. We knew we wanted a wine bar setting, but Solera is very Melbournian in that it’s not just a bar. There’s something great to eat here too.”

It appears the multitudes concur. Solera bustles. Nick felt a restaurant with seating for about 40 was the way to go. “We have three chefs and three – and sometimes one more – working front of house, and with that number of seats, regardless of how busy you are, the same team can manage. Also important is the fact we’re open only five days a week, because I want the same chefs delivering their same food every time, so we can control consistency.”

Solera’s offering is described as “modern hearth cooking” and the menu is created around sharing plates. Head chef Neil Sapitula tells me the hot faves appear to be the ash-cured kingfish with ginger, coconut, kawakawa and lime; the roasted cauliflower with camembert, walnuts, parmesan and pine nuts; and the apple and pear tarte tatin with ginger and kaffir lime ice- cream. As for Neil’s favourite – that’d be the Jerusalem artichoke with aubergine, kimchi and chili. Neil hails from the Philippines and has also worked in restaurants of high repute, in Hong Kong and Indonesia. He’s ably assisted by Kiwi chef Cameron McKenzie, with Nicolo Batani adding some Italian to the mix. The trio is united in prioritising flavour over technique and presentation. There’s also a focus on fermentation – cases in point being the inclusion of the aforementioned kimchi, and the shiitake mushrooms that are pickled, smoked on the fire, then added to the pork belly skewer. Most items on the menu have a slight Asian influence – the wagyu beef, for example, is marinated with soy and togarashi spice mix.

The kitchen’s big open fire is fed with mānuka and oak timber, and incorporated as much as possible in the cooking (which is also a delightful spectacle). The kingfish cured by ash from the night before is but one example. There’s a strong commitment to local ingredients and the menus are printed in-house, so they’re easy to alter to suit what’s in season. There’s certainly plenty to raise your glass to at Solera, and of course that includes the incredible wines. The unique list celebrates New Zealand drops and includes grape varieties many diners may not be so familiar with, exclusively from smaller wineries. Chenin blanc, malbec and viognier are joined by chilled red wine and an orange wine (white wine made the same way as a red.) All are offered as a standard 150ml pour and as a 100ml pour, with the latter geared towards those who are driving or wishing to try a larger variety of wines. There are cocktails too. Solera has been in business since Easter, but word has spread, and Chloe and Nick are happy to report that “it’s going very well for us.” Diners like me can only say, “Thank you very much.”

SOLERA.NZ

Wharf Street: Tauranga city’s sparkling new outdoor dining precinct

Come with us as we take a tour of this must-see destination, where food, drinks, and entertainment come together and the only traffic you’ll find is the foot kind.

Wharf Street has been transformed – an exciting development for Tauranga that sees a selection of eateries and bars spill out onto the pavement, creating a bustling atmosphere for everyone to enjoy. Did you go to the precinct’s first Friday Night Live? It was a roaring success and will continue every week from 5:30 to 9pm until the end of April and again next summer. There are also plans for more weekend events, open-air movie nights and outdoor art exhibitions – and the lane will be put to good use during the jazz festival. 

Wharf Street is a cosy yet vibrant place to meet, mix and mingle, and breathes new life into the heart of the city, says Sally Cooke of Downtown Tauranga. “This is very much about creating a unique experience, with great diversity in the food and bar offerings, and all kinds of events. People will be able to enjoy it in so many different ways.”

---

The Barrel Room 

Enjoy the finer things in life with plates and plonks to suit all tastes.

Between their mouth-watering dishes and highest-quality beverages, there’s something for everyone to savour at The Barrel Room. You’ll find wine from the best regions in New Zealand and beyond; an exceptional, ever-changing range of craft beers, special Belgian beers and Heineken on tap; and a stellar selection of spirits to sample. The team of chefs have created a menu filled with international flavours, including crowd-pleaser platters, gourmet burgers and traditional-style handmade pizzas. They also offer quick lunch options if you’re short on time. 

BARRELROOM.CO.NZ

Get the full Barrel Room experience with Latin Night on Thursdays and live music on Saturdays, along with brewery, distillery and winery tasting events. 

---

The Crown & Badger

British-meets-Kiwi food and hospitality come together at this popular waterfront pub.

The Crown & Badger has held its place as one of Tauranga’s best-loved destinations for 17 years and is thrilled to be part of the Wharf Street transformation. “It’s exciting,” says owner/general manager Jessica Rafferty. “It’s been so cool to see people gravitating towards this new space – it’s just what Tauranga needed.”

With a sell-out quiz every Tuesday, live music on Fridays and Saturdays, and more than 230 drinks behind the bar, it’s a must-visit hotspot both for folks who want a welcoming place to enjoy a classic British meal and revellers ready to dance the night away. The seasonal menu has a Kiwi twist and along with the lunch deals, the Sunday roast is a Crown & Badger fan favourite.

CROWNANDBADGER.CO.NZ

---

The Hop House

Creativity’s on tap at this boutique craft-beer bar, where you can experience an ever-evolving roster of innovative brews and special occasions.

Whether you’re a long-time brew aficionado or a recent craft convert, you’ll find your hoppy place on Wharf Street. The Hop House is a craft-beer bar dedicated to local and national boutique beverages, with in-the-know staff who offer service that goes above and beyond. They work with innovative brewers; run creative events, including stand-up comedy nights and a Thursday quiz night that gives back to the community; host monthly tasting events and weekly live music performances; and have a function space that seats 50.

Owner-operator David Stanaway says he’s stoked about what Wharf Street brings to our city. “It’s been game-changing. It really makes Tauranga a destination.”

THEHOPHOUSE.CO.NZ

Enjoy a delicious burger or pizza at The Hop House, or choose food from nearby restaurants to enjoy with their beaut beverages.

---

Sugo

This forward-thinking Italian-inspired eatery lets local ingredients shine in a polished yet relaxed atmosphere.

Take a stroll down Wharf Street and Sugo will stop you in your tracks. If the deep green facade, twinkling lights, and peeps of red and white get your attention, the menu will make you want to stay. Co-owner/chef Ian Harrison focuses on fresh, local ingredients to create dishes that are constantly being reworked to suit the season. Sugo’s ever-popular chicken saltimbocca has just been given a new twist for autumn, with creamed leeks and lemon verbena, and they’ve devised four different but equally delectable versions of their risotto since their opening in November. 

Ian says he and his crew are looking forward to making the most of their new surroundings. “We now have this beautiful outdoor area and it’s a really important part of Tauranga growing up. It brings life back to the city.”

SUGOSUGO.CO.NZ

---

The Chook Nook

Serving Korean-style fried chicken in a quirky setting, the newest restaurant on this block brings an irresistible crispy crunch.

A taste of Korea in downtown Tauranga, The Chook Nook has something for all ages. It only opened in March but has already proven a hit with young and older, thanks to its succinct menu focused firmly on fried chicken. The team hope to extend it as the restaurant grows, but for now, you can choose from crispy fried chicken, sweet and spicy, and soy and garlic, or get a platter of the lot.

Co-owners Paul Kwon and Yd Kim say their style of chicken is incredibly popular with foreigners in Korea, so they wanted to bring it to Tauranga to share the flavours of their home country. The Chook Nook’s fit-out is comfortable and cool, but because it’s part of the Wharf Street development, you’re also welcome to order your chicken to go, then munch on it at any of the precinct’s other establishments that take your fancy. The choice is yours!

FACEBOOK.COM/THECHOOKNOOKNZ

---

Inspired by food, embodied by paint and canvas - a visual feast by Nicola Bennett

WORDS Monique Balvert-O’Connor PHOTOS Katie Hoy

Nicola Bennett has made a career out of combining two of her key passions in the most delectable way.

Art and food rock the world of this Okere Falls-based artist who produces paintings inspired by her love of food – there’s a deep connection, she says. Colour, to her, is like flavour. 

“For me food and art are so intricately linked, in their processes, shared pleasure and transformation. 

“I love the sensory pleasure of both preparing ingredients and of applying paint. Whether it’s fashioning fresh food into a meal to be shared or using tubes of paint and a canvas to create a painting that may cause an emotional response… Either way, there is magic in that transformation,” she enthuses.

Nicola says she’s no chef, but it’s often a cooking experience that inspires her work. Her studio is festooned with photos of food and different dishes and lots of recipe books. This way, processes influence each other, she explains. Of great excitement is the pending completion of a kitchen within her studio that’s attached to the house she shares with her husband Stefan, their son Theo (13) and daughter Greer (11).

“When that’s finished, I’ll be able to cook and paint at the same time. Partway through cooking, if I am inspired, I can go straight to painting and then back again.” 

This abstract expressionist uses oils and mixed media on her large paintings and also her smaller works, which are A4-size to reference a recipe book. Wooden panelled, they give the feel and weight of a cookbook.

“I love to work this small because it feels intimate and handheld. But I also love to work very big, which results in a different kind of painting: Big, bold and gestural.”

Representational art isn’t Nicola’s gig. She may be inspired by an avocado (she adores them, by the way) but the viewer of her art wouldn’t necessarily know that’s the case.

“My source of inspiration is a flavour, and I want the feeling of that flavour to be in my work in an abstract way. And, of course, the wonderful thing about abstract art is that it can be anything to anyone. Someone may see forests and plants rather than interpreting any actual ingredient, such as avocado,” explains this vegetarian artist with a penchant for green. (If you love food and nature, it’s very hard not to be drawn to green, Nicola says.)

Nicola’s paintbrush is often intimately acquainted with her ingredients – she paints on avocados or aubergines, for example, to ensure she has the exact colour. 

“I could even use a big squish of paint to give the feel of smashed avo. Three-dimensional in only small amounts adds to the seductive quality of paint.”

While Nicola enjoys her own company, she gets a real buzz from meeting other creative people. 

“I get their energy. I love meeting makers and talking about their passion and creativity.”

Sometimes something truly wonderful grows out of such meetings. Take Nicola’s mutually creative collaboration with Timo Dicker, the executive head chef of Rotorua’s Terrace Kitchen. 

In 2019, Terrace Kitchen hosted “Feast,” an event featuring small paintings Nicola had created in response to foraged ingredients such as artichoke, wild garlic and sorrel. Timo created a menu to suit. Over two nights, the creative duo gave floor talks about their processes and inspirations, accompanied by a five-course meal.

In 2020 came “Forage and Feast”, incorporating seven small courses with Nicola and Timo setting each other various challenges. Black-and-white and pink-and-white dishes were the result of a colour competition. Twenty-six of Nicola’s paintings were displayed on the walls (and remained afterwards for a month as an exhibition), referencing ingredients Timo had cooked with for the event. Identifying those ingredients was a talking point for the diners.

Nicola’s keen for more such sharing of the joy and similarities of cooking and painting.

“I experiment with colours that look just right; the chef with ingredients and flavours that taste just right. It’s a similar sensory search for the perfect balance of colour or flavour.”

She’s keen to introduce this collaborative concept in other centres such as Tauranga, Auckland and Wellington.

In the meantime, life at the easel is busy. Nicola’s next commissioned work involves pink oyster mushrooms. 

There’s also an award ceremony to attend – Nicola is a Molly Morpeth Canaday Award recipient. Such accolades are especially sweet for the artist, who was dyslexic at school. Her creativity couldn’t be contained, resulting in a Bachelor of Art in the UK and then a Master’s in Fine Art (passed with first class honours) in New Zealand. Until three years ago, she was an art teacher.

And she’s cooking up a storm. She’ll often take prepared food along to share at houses where she’s showcasing her art – usually involving ingredients that have inspired the painting. 

How does this artist know exactly when a painting is completed? The answer, of course, references her other love.

“It is finished when it’s ready to eat with the eyes… A visual feast, if you will.”

NICOLABENNETT.CO.NZ

@NICOLABENNETTART

Creative character: writer and poet Stuart Greenhill and the Fenton Arts Collective

PHOTOS Andy Jackson and Jane Dove Juneau

UNO: What a beautiful building you are housed in. How did you find it and what was the journey to restoration?

Stuart Greenhill: My partner Jo Stallard was looking for a heritage building to save. In 2016, she offered a ridiculously low amount for the Egmont Chambers building in Stratford, which was earthquake-rated 17%. It was accepted. The building was not listed on Stratford’s District Plan, so no funding was available. Other than that, it was a fantastic journey. We had enough experience from previous projects to ensure the outcome was what we wanted. The renovation won an Architecture Award in 2019 for Renovations and Additions. The building fascinates people, and many come just to see it.

What is the Fenton Arts Collective?

It is a collective of our passions and interests: Art, history, gin and espresso. We are 310 metres up a mountain, so our aspirations are just as high for each of them. The Collective offers people something unique, something intimate, something historical and modern; it offers a genuine experience.

Your partner Jo Stallard is the curator and artist-in-residence. What is Jo's artistic background, and what does she paint?

Jo comes from an art history background and is a portrait artist. She works in the traditional painting technique of “grisaille” or “dead painting” to traverse the landscapes of the human face and body. Looking, seeing and perceiving are the semantics of what a face has to give, share or provoke, and those are the landscapes she loves. So people come to the Collective, grab a coffee or gin from downstairs, and visit Jo’s working studio upstairs -- and maybe even chat about a commission.

Refreshment plays a strong role in your building; we hear gin and espresso coffee flow freely! Tell us more.

To survive in the provinces, businesses require diversity. Coffee, retail, and an art gallery were great, but we needed something more. Making gin is like writing. Botanicals are characters; each brings a different personality, so it was simply a matter of creating fantastic stories. People hear those when they book a gin tasting with me. Our espresso bar uses Proof & Stock coffee, made by our daughter, Adrianna, and offers high-quality healthy options including gluten-free and keto. And Tauranga celebrity Chef Ken Greenhill creates a monthly five-course degustation for us. They are so popular we have a waiting list.

What's your connection to Tauranga?

My brother’s been here since 1997, and Jo and I set up Deckchair on Marine Parade with him in 2007. We sold in 2010, travelled for a bit, and were approached in 2013 to establish Quantum Vis Eatery on Cameron Road. We still have a connection to the Bay, having formed many friendships over those years, and are thrilled that our gin is now carried by Mount Wine Barrel, Maunganui Rd and Fife Lane Restaurant.

And on top of all that, you're a published author! What have you written?

Dante Fog was published by Austin Macauley Publishers in London last year. It is autobiographical fiction (yes, that is a genre). The mother in the novel tells her son, “There are no better observers of life than artists.” I totally agree. Artistic license takes life and makes it art. That’s why I write poetry and prose and make gin and Jo paints. There is a beautiful complexity in discovering and understanding the layers in the mirror looking back at us. Our art attempts to express it so does the character Dante Fog.

What does the future hold for the Fenton Arts Collective?

There’s pressure to grow, but the distillery will remain boutique and so will the Arts Collective. Our gallery is booked for 2021, I am contracted to Austin Macauley Publishers for my next book, and Jo has two exhibitions this year. The future will be busy.

FENTONARTSCOLLECTIVE.CO.NZ

UNO celebrates 50 issues with cover star Joel Shadbolt!

We recently celebrated our 50th issue – hurrah! Editor Jenny Rudd has the round-up.

PHOTOS Jordan Vickers

On stage ready to welcome everyone to UNO’s 50th birthday party, I could see exactly why the Bay of Plenty’s thriving. The room was full of people who support each other. Locals in the arts, business, governance, community groups and medical teams, our columnists, advertisers, readers – we wanted to invite everyone we'd ever met to share the joy together. 

And what better way to celebrate than with the lead singer of one of the country's biggest bands (and the cover star of our 50th issue) playing all their bangers and some epic covers?! We hit the dancefloor while L.A.B's Joel Shadbolt performed, before singing our hearts out to his closing rendition of Lean On Me. He showed us exactly why L.A.B’s In The Air was 2020’s biggest-selling single – the energy in the room was electric.

The entire night was truly a local effort; everything we ate, drank and did came from the hard work and enterprise of those connected with the Bay of Plenty. Pals came from Jay and Anna Reeve and Katikati’s Leveret Estate kept us bubbly. Non-boozy bubbles came from San Pellegrino, which is distributed nationwide by Federal Merchants, based here in Tauranga. The iconic yellow Easy Lager cans were from at The Island in Papamoa, and the absolutely delicious grazing table came from Tauranga caterers Blank Canvas. And, of course, the fabulous location was Totara St, arguably the best venue in the country, right here at the Mount.

Thank you to everyone who came to UNO’s birthday party and celebrated and smiled along with us. Here's to the next 50 issues!

---

---

Jay Reeve talks to Ben Harper

A long-time Ben Harper listener, our columnist Jay Reeve (along with his radio co-host Duncan Heyde) relives his youth and talks to his teen idol during the musician’s recent New Zealand tour that included a gig at the Mount.

I’m a Ben Harper fan – have been since his first album, Welcome to the Cruel World. In my early teens, I used to recreate his cover art in the misguided hope it’d impress the masses of girls enamoured by this guitar-playing, bohemian, skateboarding world traveller. 

In 1994, Welcome to the Cruel World struck a chord with me, and Ben still has that swagger he rolled with back then – although he’s arguably better looking – and still has the effect on the fairer sex; the 17-year-old girls I was trying to impress back in the day were reliving their own dreams during his recent appearances in Aotearoa. His male fans were too, causing a veritable babysitter shortage on the night of his Mount gig. 

The crowd was older, but music drops a veil over your tired adult eyes and transports you to wherever you first heard it or it affected you. I love that, I love the way Ben’s music transcends age and I love seeing people enjoying themselves. The one thing I don’t love, though, is ‘Steal My Kisses’. I understand it’s one of Ben’s most commercially successful singles, peaking in the top 20 on the Billboard charts on its release in early 2000. It garnered him more fans and the record label wanted more, so the division was set: you were a ‘Steal my Kisses’ kind of Ben Harper fan or not. 

I’m not. To me, unlike his gig-closing tune ‘Glory & Consequence’, it’s not a great song and not one worthy of rolling out 20 years later. But the crowds of predominantly 40-something women at his recent show – those ’90s teens – loved it. 

While he was in New Zealand, my The Rock radio show co-host Duncan Heyde and I had a chat to the man himself about what he loves...

Duncan: Welcome mate!

Ben: Well-equipped with a cheering section and everything. How’s it going, Jay and Duncan?

Jay: Oh good, mate. Kia ora, kia ora, kia ora and welcome back to our fine shores – we’re looking forward to having you. So, your biggest musical inspiration came around the age of nine… We heard a cheeky rumour you played your first gig at 12?

B: Well, you wouldn’t call it much of a gig when you’re just hammering out some chords. At 12 I was actually on the drums, because I started on the drums.

D: Isn’t there a funny story about one of your first open mic nights that you got paid for? At a church?

B: The first gig I ever got paid for was in the church basement, and at the end of the night the guy who ran it handed me $50 in the parking lot. I said, “What’s this?” and he said it was for the door. And you know churches have those fancy doors on them with stained glass and stuff, so I said, “No, no, no you can’t sell the door to pay me, that’s crazy! Go find it, go get it back.” And he said, “No, no, no, that’s the money from people who walk through the door”!

D: And you’re like, “Oh wow, I can get paid for doing something I love!”

J: You’ve had 28 years of commercial success and worked with so many different musicians – who’s still on the hit list for you of musicians you’d love to work with?

B: Alicia Keys.

D: Oh, that’d be good!

B: Yeah man.

D: Isn’t it just as simple these days as sliding into their DMs, sending them an Instagram message like, “Righto mate, I’ve got a couple of months spare coming up, let’s do this”?

B: You’d think so, right?! I stopped drinking, though. If I was still drinking I’d probably have the nerve to do that. 

D: She’s hardly going to say no to you, though? That’s a fun message for her to read in her inbox, isn’t it?

B: But what if she did?!

J: You hold a special place in a lot of New Zealanders’ hearts and I can only assume that New Zealand holds a fairly special place in yours. When was the last time pre this tour that you set down in Aotearoa?

B: It’s been about four since we’ve been here, and as far as I’m concerned that’s four years too long. Every time I’m here I’m thinking, ‘I just need to send for all my sh*t and stay right here’. It’s on me, man, it’s on me everywhere – my back, my arms, my entire upper torso is here.

D: You’ve actually spent quite a bit of time here. We heard you owned a house here, we heard [musician] Jack Johnson owned a house here, we knew that [musician] Serj Tankian owned a house here... And weirdly, as Kiwis, we kind of just let celebrities do their thing when they’re in New Zealand, but we also like to think that you all go round to each other’s holiday houses for barbecues and play tunes together.

J: And go surfing!

D: Has that ever happened?

B: Oh yeah, that happens plenty with Jack and I. Jack and I are always getting together and looking for reasons to record together. In fact, we’re talking about doing a duet record.

D: That’d be sick!

J: I know that you’ve made your political ambitions heard and that you’re thinking about throwing your name in the hat for the United States of America presidency. I heard that you’re running on surfboards and steel guitars for everybody and then putting a [skate] bowl in at the White House. How’s that progressing? Would Jack be a running mate of yours?

B: Yeah, Jack or [retired professional skateboarder] Tony Hawk, I suppose!

J: You’ve got a couple of days spare while you’re here. It’s a very tight tour schedule, but you’ve got a little bit of a gap in the middle between your gigs in Queenstown and Auckland. Have you got any plans to check out some waves or skate parks while you’re here? What do you do in your downtime in New Zealand?

B: Yeah, skate parks. That’s it – concrete, finding as much concrete as possible. When I get off the phone with you, there’s a local coffee shop here in New Plymouth that supposedly has a bowl in the coffee shop, so that’s getting hit up right now.

THEJAYREEVE

DRINK_MC