Permission to play

Artist Lily Ivana taps into her creative flow by freeing herself of expectations and the result is mixed-media magic.
Interview Hayley Barnett

Growing up, contemporary mixed media artist Lily Ivana was “never not doodling”. Back in her hometown in Yorkshire, UK, she often sat in front of the TV with a huge wooden board holding wallpaper and drew out masterpieces whilst watching her favourite shows. Now she calls the Bay home and says her artistic inspiration these days comes from the golden sands of the East Coast and wherever her weekend adventures take her.

How did you become an artist?
I come from quite a creative family. One of my earliest memories is sitting for my grandfather whilst he sketched my portrait. My dad is a bespoke joiner and triggered my love of design and ‘the makers mark’. I was lucky to get a place at Leeds College of Art, where I studied Foundation Diploma in Art and Design, specialising in object and spatial design. I also completed the UCA Drawing qualification whilst there. Then headed on to Nottingham to do my BAHons in Decorative Arts, specialising in ceramic sculpture.
Following university, I worked in various community arts projects in the UK and Aotearoa. And it opened my eyes to art as a tool for wellbeing and connection. 

How did you discover this medium?
My curiosity to experiment and play with new materials has led me to my current style of creating. Around five years ago, my partner bought me my Adventure Journal. I took it with me on all our travels with an ever-expanding materials’ case and filled it with non-pressured, playful, mixed-media creations. When we got back it was the natural flow for me to start translating what I’d learned into larger scale works. Creating is my mindfulness practice. Removing the pressure of what it’s going to turn out like really helped me to free up and create more. 

What do you love about it? 
Acrylic paints are so versatile, they can be thickened, thinned, textured and layered. I love working with acrylic and mixed media as anything goes and I don’t feel limited. I play around with materials to learn about them. Sometimes I don’t know how they’re going to interact, but that’s all part of the magic. My outcomes rarely come out like my initial idea. I find it very freeing, allowing myself to just go with the flow and let the materials lead the way. 

What are some of the things that inspire you to create your art?
I am super grateful to have an inspiring studio space, full of natural light, attached onto the deck where I live. It’s my happy place and having everything in one spot definitely helps with the momentum of creating.
The majority of my current work is influenced by my early morning coastal walks, weekend adventures and the plants I fill my home with. I create to recharge. The materials I’m drawn to and how the work turns out is always quite in the moment. All my work has brought me happiness.

What is your favourite piece and why?
Currently, my favourite piece is "A Gentle Day". I can imagine it bringing a peaceful, chilled feeling to a room. I like how the soft oil pastel line and block acrylic complement each other. This piece evolved over six months. When I see it I see the layers and the journey I went on when creating it.

Who is your favourite artist?
This changes all the time! At the moment, I can’t get enough of Californian artist Hilary Pecis, especially her landscapes. They feel so inviting with the contrast of solid colour and delicate, intricate shapes. I hope to be able to see her work in person one day. 

Fare well

Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook,
will delight and impress.

Recipes and styling Donna Hay
Photos Chris Court + Con Poulos

Ginger pork and pineapple skewers

Serves 4

INGREDIENTS

600g pork fillet, trimmed and thinly sliced

250g pineapple, skin on and sliced into 8 thick wedges

Sliced Lebanese cucumber, coriander and extra sliced long red chilli, to serve

Ginger marinade

3 green onions, finely chopped

1 tbsp ginger, finely grated 

2 cloves garlic, crushed

2 tbsp fish sauce

⅓ cup brown sugar, firmly packed 

2 tbsp extra virgin olive oil

Chilli pickled carrot

2 tbsp apple cider vinegar

2 tsp honey

1 long red chilli, sliced

4 carrots, peeled and shredded

METHOD

To make the ginger marinade, combine the green onion, ginger, garlic, fish sauce, brown sugar and
oil in a large bowl. 

Add the pork and the pineapple and mix to combine. Refrigerate for 20 minutes to marinate.

To make the chilli pickled carrot, combine the vinegar, honey and chilli in a bowl. Add the carrot and toss to combine. Set aside. 

Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.

Thread the pork and pineapple onto 8 metal skewers and place on the prepared tray. Brush
with any remaining ginger marinade and grill
for 10–12 minutes or until just cooked through. 

Serve with the chilli pickled carrot, cucumber, coriander and the extra chilli. 

Butter chicken burger

Serves 4

INGREDIENTS

600g chicken mince

1 cup fresh sourdough breadcrumbs

⅓ cup butter chicken paste

½ cup coriander leaves,
finely chopped

1 onion, finely chopped

warmed naan bread, cucumber ribbons, extra mint leaves, store-bought mango chutney and fries, to serve

Minted yoghurt

1 cup plain thick yoghurt

2 tbsp mint leaves, finely chopped

1 tbsp lemon juice 

METHOD

To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.  

Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan. 

While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice. 

To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries. 

TIP: Feel free to serve these patties in regular burger buns, if you like.

Banoffee brûlée tarts

Serves 4

INGREDIENTS

1 cup almond meal 

1 cup flaked almonds

2 egg whites

¼ cup raw caster sugar

2 bananas, peeled and thinly sliced

¼ cup coconut sugar

caramel sauce, to serve

Whipped vanilla cream

½ cup mascarpone 

½ cup plain thick yoghurt

1 tsp vanilla bean paste or vanilla extract

METHOD

Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.

Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.

To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.

Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.

To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana. 

TIP: If you don’t own a kitchen blowtorch, use the grill in your oven (broiler) to caramelise the banana.

donnahay.com.au

Rolling in the deep

Mount Maunganui welcomes a restaurant that really is worth its salt.

 WORDS Hayley Barnett

Walking into Saltwater, you can practically smell the sea air and hear the gentle clanging of the docks. Its nautical theming, all clean whites, crisp blues and deep wood instantly reminds you of where you are, and really gets your stomach grumbling for some of Aotearoa’s finest seafood.

There’s a lot to take in and the vibe is buzzing. Diners chatter, the open kitchen is a hive of activity and the lengthy ice bar tempts with a salivating range of freshly caught fish, oysters, scallops, mussels and other seafood delights. 

Everything about this seafood grill and oyster bar, that’s located in the middle of the main strip of Mount Maunganui, feels premium. Everything, that is, except the prices.

“We wanted it to be approachable. We didn’t want a pretentious seafood restaurant that most of the country
can’t go to,” co-owner Nick Potts says. “We wanted fish n’ chips, fish burger, Coromandel mussels. These are all great dishes but we didn’t want a price tag that was unattainable by the public.”

Along with his business partner Jay Thomas, they’ve given classic Kiwi kai an upmarket makeover while keeping a relaxed and welcoming vibe to the restaurant. Along with those favourites, there’s also more exotic dishes like grilled octopus, a soft shell crab burger and freshly prepared sashimi on offer.

And if fish isn’t your dining partner’s bag, there’s a range of non-seafood dishes to try, including Eye Fillet Carpaccio, a beef burger and a coconut curry.

But it’s hard to see your appetite returning to land after grazing the menu and its ocean treats. The calamari came in a jovially light batter and was served with Cajun mayo that had a delicious bite to it. My fiancé enjoyed the prawn po-boy so much he seriously considered ordering another and I couldn’t get enough of those ocean-fresh oysters and mussels. 

“We’ve tried to keep the seafood as the hero of the dish. We haven’t tried to overcomplicate it with huge flavours,” Nick explained. “It’s about the quality of the seafood we’re using. It’s about great food that anyone will enjoy.”

Nick also owns fine-dining restaurant Solera down the road so, as you’d expect, everything here is mouth-wateringly delicious. And, now that it's opened, it’s hard to believe there wasn’t a seafood restaurant of this quality here already. It seems such an obvious fit for the sea-loving folk who live in and around the Mount. 

saltwaterseafood.co.nz

Musical mind

Singer-songwriter Sophie-Maude credits her unique perspective with fuelling her creativity in music and in life.

Interview | Hayley Barnett

Sophie-Maude Turner is a surprisingly confident, self-assured, immensely talented musician. Surprising not only because she’s only just graduated school, but also due to the fact that she faces far more challenges than the average teenager. 

The 19-year-old BOP singer-songwriter has Tourette syndrome, attention deficit hyperactivity disorder, autism and obsessive compulsive disorder. But what might be seen as a barrier to others has become a source of inspiration and point of difference for Sophie-Maude, and she’s fast becoming a role model for young people across the country – something she never dreamed would happen just a few years ago. 

Earlier this year, she was given funding from NZOnAir to film her single "Comfortable" on the sands of Mount Maunganui main beach, and it quickly soared in the charts, making this local teen one to watch for 2023.

How would you describe your style of music?
My most recent releases have been a cross between Indie/synth pop. My style is constantly evolving. Since I'm still in my early days of being an artist, there are still so many exciting styles to try and play with until I find something that really reflects me. The whole process of writing lyrics and matching them with my ideas for music is part of my learning journey. Belting high, long notes is my real passion and my journey will be in that direction.

How did you get into singing and music?
When I was young, I had a habit of inviting myself up on to the stage at local events when there was a break in the entertainment. I liked going up to sing and just enjoyed performing. It was a way for me to connect to people – something I found difficult. Those random appearances resulted in an article in a local magazine which showed my picture, asking if anyone knew me! Luckily my mum saw the photo and I was then formally asked to appear the following year. That was my first real break.

How do you think the Bay has helped shape you?
Those first few appearances led to lots of opportunities to put myself out there. I have always been honest about how I function, how my brain is wired. It is really important for me to be me. No two performances will ever be the same because of that. It has meant that I have been able to give back to the communities that have helped make my life better, and living in a small town made this so much easier to do. There is a fantastic local music community too, with so much expertise and passion for what they do. Everybody knows everybody!

Who and what inspires you?
Musically I have so many to choose from but, local artist Georgia Lines, Riiki Reid and Benee are three Kiwis that really inspire me through their own journeys. Aussie artist Tash Palmer too. I also strive to be as vocally consistent as Christina Aguilera. Personally, I look up to anybody that isn’t afraid to give things a go, to follow their passions. Do what makes you happy.

You've talked about your struggles with Tourette syndrome, ADHD, Autism and OCD in the past. How has that affected your journey into music?
In some ways, it was my gateway into the industry, through my hyper-obsession with singing and my lack of filters when just rocking up on to a stage! But the struggles are all triggered by anxiety. The higher my anxiety, the higher my challenges from each of those things. This can affect simple functioning on a day-to-day basis. The most important thing for me as an artist is to recognise that and so my team and I have steps in place to keep my anxiety low. This means that a lot of the everyday elements of the industry are managed
for me. I have input and I have my jobs to do with reminders to keep on task. This allows me to focus on the creativity. I am hugely grateful to my whole support team, as I would not be in the position I am today without them.

How old were you when you released "Comfortable’? What is the meaning behind it and what was it like to create it on one of New Zealand's most famous beaches?
I had just turned 18 and it was my first experience of releasing with a video and through a PR company which certainly helps. The song is about being comfortable with yourself, accepting you for you and not having to change to fit in. The dancer is local Wes Graham and we have known each other for many years. We have both had personal journeys of accepting ourselves and so they were the first person that came to mind when we discussed doing a video. As well as being a talented dancer, we had a connection that enabled us to really feel the lyrics and musical journey together. Everyone that took part in the video has in some way been a part of my life, which was special in itself, and being on one of our beautiful beaches made it even better.

What are your plans for the future?
My last release, "Take Me Away", reached number one in the Hot New New Zealand Singles and so will be followed by my next release in early 2023. I have a busy time with live performances, which includes opening for Hollie Smith locally as well as singing on the stage for Auckland’s CocaCola Christmas in the Park. That will be followed with some local summer festival performances and then hopefully my first small taste of a tour with my own live show. We are working towards a plan that will see us maintain momentum in a steady way which will allow me to enjoy a successful long road of music. 

Listen to Sophie-Maude’s latest releases on Spotify and YouTube.

Why art matters

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

Words Monique Balvert-O’Connor / Photos Salina Galvan 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Art at a click

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

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

Awards and accolades

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

Ancestral stories, meaningful tradition

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

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

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

julesartistmoko.com 

Home away from home

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

Words Dan Collins  |  Photos Erin Cave

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

redoubt.nz/the-strand

Get crafty

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

 Photo + Styling Roz McIntosh

XPA

Golden Hour Hazy XPA 4.7%

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

APA

Mermaid's Mirth 6%

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

Pilsner

Mountie 5.2%

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

NZ IPA

Sea Beast 6%

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

New England IPA

Crazy Hazy Daze 6.4%

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

Lager

Relax it's only a lager 4%

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

IG: mountbrewingco.brewery

mountbrewingco.com 

Back with a Summer’s Day

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

Words: Martyn Pepperell

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

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

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

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

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

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

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

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

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

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

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

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

Q+A with Dragon 

WordsTodd Hunter

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

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

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

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

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

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

Q+A with Jefferson Starship’s
Cathy Richardson

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

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

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

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

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

Plant-based pleasers

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

Words EMMA GALLOWAY
photos supplied

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

Tempeh + mushroom burgers with smashed avocado

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

Makes 4 | Gluten-free | Vegan

INGREDIENTS 

1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, finely chopped

250g button mushrooms, trimmed and finely chopped

1 tsp fresh thyme leaves, finely chopped 

1 tsp paprika

250g packet tempeh, roughly chopped

30g gluten-free breadcrumbs

Fine salt and freshly ground black pepper

Olive oil, to cook

4 gluten-free burger buns, sliced in half

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

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

Method 

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

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

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

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

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

Black pepper tofu bún cha

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

Serves 3–4 | Gluten-free | Vegan

Ingredients
DRESSING

2 tbsp gluten-free soy sauce

2 tbsp brown/white rice vinegar

2 tbsp golden caster sugar

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

1 clove garlic, finely chopped

BLACK PEPPER TOFU

Coconut or olive oil

300g packet firm tofu, cubed

2 tbsp gluten-free soy sauce

1 tbsp pure maple syrup or golden caster sugar

2 tsp freshly ground black pepper

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

Baby cos lettuce, sliced

Cucumber + mint leaves to serve

Method

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

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

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

Carrot + daikon pickles

Ingredients

100ml boiling water

65g (⅓ cup) golden caster sugar

½ tsp fine salt

100ml brown/white rice vinegar

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

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

Method

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

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

Mix well and set aside for at least 30 minutes.

Tomato pilaf with black lentils and caramelised onion

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

Serves 4 | Gluten-free | Vegan

Ingredients

115g black (beluga) lentils, rinsed well

60ml olive oil

4 cloves garlic, finely chopped

250g vine or cherry tomatoes, finely chopped

340g white basmati rice, rinsed and drained well

750ml water

Coriander leaves, roughly chopped, to serve

Caramelised onions

2 tbsp olive oil

3 onions, finely sliced

Fine salt, to taste

Method

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

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

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

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

Cardamom + dark chocolate “cheesecake” bars 

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

Makes 12–14 slices | Gluten-free | Vegan

Ingredients
Base

240g dried pitted dates, roughly chopped

100g raw almonds

1 tbsp virgin coconut oil, melted

Filling

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

185ml virgin coconut oil, melted

125ml freshly squeezed lemon juice

125ml pure maple syrup

2 tsp vanilla extract

¼ tsp fine salt

2 tsp ground cardamom

Chocolate topping

85g dairy-free dark chocolate, roughly chopped

60ml coconut milk

2 tbsp pure maple/brown rice syrup

Method

Soak the cashews overnight.

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

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

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

Kaimoana kindness

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

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

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

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

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

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

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

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

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

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

bestfoods.co.nz/foodieroadie.html

Breaking bread

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

WORDS Hayley Barnett

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

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

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

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

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

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

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

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

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

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

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

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

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

atriumcafe.co.nz

In the mix

Editor Hayley Barnett shares her not-so-secret obsession with a truly high-tech kitchen gadget.

Five years ago, I was working alongside a group of well-known food writers who worked for a well-known food magazine, when the topic of a very unknown (to me, anyway) product arose in conversation. These next-level foodies were obsessed with something called a Thermomix, something that looked a lot like a fancy blender. 

“It’s a computer that cooks,” was the first comment that caught my attention. But the clincher - “and there are 77,000 recipes to choose from” - really piqued my interest.

I was pregnant with my second child at the time and whenever this German machine was mentioned I became more and more intrigued. It seemed to do everything I couldn’t – cook food without burning it (more my first child’s fault than mine, of course), give me inspiration when my brain had given up, knead dough to a perfect consistency, make amazing gourmet meals mess-free, provide my precious oat milk and mill rice into flour, and replace every single one of my clunky appliances taking up valuable space in my kitchen.

However, getting my hands on one proved a bit trickier than expected. You can’t just pop down to the mall and buy one. In order to purchase a Thermomix, you need to book a consultant to show you how to use it, which makes sense, considering it has 20 different functions.

You know how I said it’s a computer that cooks? Well, it hooks up to your WiFi and then you simply browse recipes using the touchscreen. From there, you follow step-by-step instructions (the machine weighs everything as you pour ingredients in), then press “cook” and walk away. It steams, sautés, cooks, chops, purées, poaches – everything but bake, though the steam function makes up for this; I’ve made many a cake and even steamed a whole chicken. I’ve also impressed friends with my exotic cocktails. But, most impressive is that you can create weekly meal plans and send all the ingredients straight to Countdown from your machine or app. Basically, it takes the dog work out of cooking.

My consultant, a lovely lady named Jill, suggested I get a couple of friends together, to show them how it works. “The last thing I need is another appliance,” said one friend, rolling her eyes. “It’s a cult,” said another. “All those machines do is make soup.”

Choosing to listen to the magazine foodies instead of my non-kitchen whizz friends, I booked a session and enjoyed the three-course demo with my family. Getting it over the line with my penny-pinching partner proved a cinch after Jill whipped up some Brazilian cheese puffs followed by a delicious mushroom risotto and sorbet for dessert. And so began my journey into the world of Thermomix. 

I became obsessed. I would bring up my Thermomix in conversation with anyone who cared to listen, and even with those who didn’t. I wanted everyone to know how much easier their lives could be with this amazing ‘Jetson’ machine that is surely going to take over the world.

“Wow, you’re quite the salesperson,” smirked a new co-worker, not realising that I am very much not a salesperson. I’m brutally and awkwardly honest, even when my life depends on it.

After five years of near-daily use, I decided to upgrade to the newest model, the TM6, and I’m raving about it more than ever. 

I recently caught up with one of those naysayer friends and mentioned I had upgraded. “You must really love soup,” she replied. 

This perhaps proves my selling skills aren’t quite up to scratch, but you just can’t help some people. 

I'm sharpening those selling skills with my own Thermie business! Click here to purchase or follow me on Instagram:  @myhealthythermie

Pearl of the Bay

Good food, good coffee and good vibes are top priorities for
the new owners of Pāpāmoa’s award-winning Pearl Kitchen.

Words Monique Balvert-O’Connor Photos Rachel Hadfield

Nestled in the heart of Coast Boulevard in Pāpāmoa Beach, Pearl Kitchen has become an iconic spot, with an amazing team behind it.

A relaxed place, with an ethos centred on delivering “banging coffee, delicious food and vibrant staff”, it's the perfect place to enjoy hearty food packed with ingredients by local growers and suppliers. And it’s also a “go to” on Friday night, offering drinks, tapas and gourmet pizza, to unwind after the working week.

How good does all that sound? It gets better. Pearl Kitchen is the winner of the most recent Bay Hospitality Awards’ Outstanding Café accolade.

To its many loyal followers, the award was no surprise. Just ask one customer who travels from Whakatāne and back specifically for breakfast Pearl Kitchen style. And, in the words of a local: “Gorgeous and well thought out design and layout, fabulous service, delicious and interesting food, perfect coffee, atmosphere, and diet choice sensitivity from staff.”

It's little wonder that Chanel and Justin Rawiri are immensely proud to now own this winning eatery. They’re quick to assure little will be changing, although, of course, a seasonally appropriate menu will be introduced in late October (with the old faves remaining).

“We couldn’t be more excited to join such a talented team and amazing community,” Justin says.

“The key message from us is that we fell in love with Pearl Kitchen just the way it is, so aren’t planning to make any significant changes. It will be the same great team, relaxing vibe, scrumptious food and delicious coffee."

The whole team remains, led by Nigel Reid and Kirsty Moore. Along with key staff David Stuart and Tanesha Horsburgh, all were instrumental in the café’s award-winning success, and are celebrated members of the Pearl Kitchen team with serious credentials, Justin praises.

Chef Nigel Reid started his career as protégé of top New Zealand chef Simon Gault. After a seven-year stint overseas, Nigel returned to become Simon's right-hand man as group head chef for the Nourish Group. Cooking in London for a group of restaurants (under the Cubitt House umbrella), he had the opportunity to serve some of the world's elite and even some royals. Back in New Zealand he’s played an integral part in setting up top eateries. He includes Pearl Kitchen on that list. 

Nigel, who loves people who love food, can be found front and centre in Pearl's open kitchen warmly welcoming its patrons each day. His recipes are inspired by travel, family and the seasons. 

“Creating and leading with passion, I share my own brand of honest and exciting cookery,” he says.

Front-of-house manager Kirsty Moore hails from Edinburgh, Scotland. Armed with a degree in History of Art and Design and a Master’s degree in marketing, she arrived in New Zealand six years ago seeking a complete lifestyle change after working as a marketing manager. Queenstown beckoned and she managed Mrs Ferg (part of the famous Fergburger empire) there. Tauranga has been home for two years. There’s much to love about working at Pearl Kitchen, she says, such as the great work-life balance, family culture, love for customers, fun environment and delicious food.

David Stuart also hails from Edinburgh and happens to be engaged to Kirsty. David studied Culinary Arts and Food Preparation and worked as a chef in Vietnam, then in Melbourne, and also at an award-winning cocktail bar (with a focus on small bites) in Edinburgh. Add to that five years clocked up as head chef of a Mexican restaurant in Queenstown, before moving to Pearl Kitchen as sous chef. His experience and knowledge of Asian-style dishes influences Pearl Kitchen’s much-enjoyed Friday night tapas menu.

Rosario Ross Murro identified his passion for pizza at an early age – he began work as a pizza chef at 14! From Puglia, Italy (a region known for its great food and beaches), Rosario makes a true Italian-style pizza with hand-stretched sourdough and fresh ingredients, cooked in Pearl Kitchen’s wood-fired oven. He has been in New Zealand for four years, working in Melbourne beforehand.

Love a good cocktail? If yes, then chances are you may already know of Tanesha Horsburgh. This Pāpāmoa local studied Food and Beverage Hotel Management before finding her niche in hospitality. She moved from Auckland to help open Pearl Kitchen, where she now looks after the bar and drinks menu. Her Friday night cocktail specials are a highlight of the week for many customers.

As for new owners, Chanel and Justin, they’re proud to have such an excellent team of 17, and excited to be part of the greater Pearl Kitchen community. The couple moved from Auckland with their young apprentices – Charlotte (4) and Georgia (2.5) – to a region that was already familiar. Justin grew up in Tauranga, and both have family here. 

“We are both foodies and we bought Pearl Kitchen because we love it," says Chanel. "We look forward
to becoming part of such a great community." 

Pearl Kitchen, 20 Coast Boulevard
Open: Saturday – Thursday 8am–2pm
Friday 8am–8pm (Happy Hour 4pm-6pm)

Pearlkitchen.co.nz

Insta: pearlcafecoast

Perfect match

These scintillating summer pours from Mount Brewing Co. will tantalise your tastebuds and keep you cool on the hot, sunny days to come. Find your favourite and match with our delicious meal suggestions.

Words Hayley Barnett / Photo Emma Galloway

Feijoa GIN & TONIC - Tempting tangy tipple

You can’t go past the sweet-yet-tart taste of the country’s favourite seasonal fruit, the humble feijoa. Meal match with your favourite blue cheese and a drizzle of honey for a complementary kick.

Peach & Apricot GIN & SODA - Fresh and delicate

Two summer stone fruits, muddled with gin and soda, this mix creates a drink that’s perfect for the beach and beyond. When dining at home match with the spicy heat of a rogan josh.

Pink GIN & TONIC - Charm in a can

Crisp premium gin and tonic comes blended with juicy red raspberries, to give it a taste to die for. Pair with lamb kebabs cooked in a berry marinade and, voilà, you have your barbecue menu sorted.

Classic APPLE CIDER - Cool, timeless classic

Traditionally made apple cider is given a makeover by blending it with fresh and juicy apples. Not too sweet, not too dry, apple cider is perfectly matched with a roast pork fillet salad.

Dark n’ Stormy CIDER - Spice up your life

Real ginger, molasses and spices make up this unique and delicious cider. With a medium-sweet cider base, the aroma is familiar, but really kicks off when paired with a spiced ginger pud. 

Strawberry & Lime CIDER - Here comes the sun

Cool down with a fruity thirst-quenching cider. Strawberry and zesty lime offer a medium sweetness and tart finish when matched with a savoury strawberry salad. 

Tart Rhubarb Cider - Sharp yet refreshing

Perfect for spring, this distinctive cider will hit the spot with rhubarb lovers. It’s fun, it’s elegant and it’s particularly delightful when paired with a creamy carbonara.

mountbrewingco.com

Life in harmony

Stan Walker is all grown up – and learning to find the balance between his music and his expanding whānau. 

Words Martyn Pepperell Photos Garth Badger + supplied

On 22 November 2009, a 19-year-old Stan Walker took to the stage at Australia’s storied Sydney Opera House for the grand final of Australian Idol. That night, Stan was crowned the show’s ultimate winner, his debut pop single “Black Box” became available for purchase online, and a star was born. 

Stan has become one of the most celebrated Māori singers of the new millennium in the 13 years since. Along the way, he’s dominated the top 40 music charts in Australia and New Zealand, shared arena stages with American hip-hop and RnB stars like Beyoncé, Nicki Minaj, and Akon, and graced the silver screen as an actor. All the while, he’s carried himself with dignity and humility amid navigating enough tragedy and heartbreak to last several lifetimes.     

In late August, I spoke with Stan for UNO from Sony Music New Zealand's offices in Auckland, where he was conducting press for his seventh studio album, All In. In the weeks beforehand, Stan spent his days at home in Whanganui with his wife Lou Tyson, their son, and their new baby. “My biggest thing I want is to be a present husband and a present father,” he told me. “That’s important for my family, but it’s also important for me. So anything I do has to work around my family or work for us.” 

As we began talking, I asked him how his younger self would have imagined his life at age 31. “It’s a crack-up because there is nothing I’ve wanted more than being a husband and a dad,” he said with a wry grin. “I’m here now, I’ve been that, and I am that. It blows me away because I can’t imagine my life being any other way now. I complain every day about something, but I love the problems I have and the life that I’ve built.” 

Born in Melbourne on 23 October 1990 to Ross and April Walker, Stan grew up between Tamapahore Marae in Tauranga and Byron Bay. Two years ago, he opened up about the early days of his life in his first book, Impossible: My Story, co-written with the ghostwriter Margie Thomson. The stories within Impossible are harrowing and beautiful in equal measure, painting a vivid portrait of a once-in-a-generation talent with an almost limitless capacity for forgiveness. “Doing the book was one of the most incredible experiences of my life,” he said. “I knew I had to be so open and raw for it to achieve what I wanted, which was to help people heal and break cycles, bro. We’re brought up chucking everything under the carpet. I’m like, nah, I’m lifting it up. Let’s look at what’s under there.”

Earlier this year, Stan received one of his biggest nods of recognition when Elton John approved the use of his te reo Māori cover of “Can You Feel The Love Tonight?” in the recent te reo reboot of the Disney animated classic The Lion King. “There’s been a lot of things I’ve done in my life and career that have made me feel like I can die happy, but that has to be at the top of the list,” he enthused. “That’s my favourite movie of all time. To have it redone in our language and get the sign-off from the Elton John for my version, it’s so crazy.” 

Whether it’s family life, recording and performing or other activities, Stan keeps himself busy. Over the last two years, he’s appeared in The Walkers, a reality television show about his family, collaborated with the fragrance and fashion designer Jakob Carter on an Eau de Toilette fragrance called Human, and was honoured at the Ngā Tohu Toi Mo Ngā Uri Iwi o Te Rohe o Tauranga Moana Matariki Awards 2022 as Creative of the Year. He’s also released Te Arohanui, a collection of his greatest hits re-recorded in te reo Māori, continued to wow audiences, and become actively involved in promoting awareness around a range of social and environmental issues. “We work our asses off, bro,” Stan told me. “We’ve sacrificed so much to live this life we desire, but it doesn’t happen overnight.” 

Thinking back to when he started out in the music industry after Australian Idol, Stan remembered his younger self as “fresh and green”, with a burning desire to take his songs to the world. “I wanted to go to America and be an American artist,” he admitted before continuing with a chuckle. “At the moment, I couldn’t think of anything worse. I love who I am, and I love where I’m at. That’s more important to me than anything else. I love that the audiences I want to reach are in my backyard, and I love that my backyard is the most beautiful and fulfilling place with all the resources to be the best version of myself. If in the future my music does take me to America, mean, but I don’t want to be taken there and stay there. I’m really happy, bro.”

For Stan, a huge part of his current happiness came together over the last half decade, which is also the length of time he spent recording his new album, All In. “Over the last five years, the real testing times in my life happened, and so did the incredible breakthrough times,” he said. When he mentioned testing times, one of the things Stan was alluding to was having stomach removal surgery after he discovered he had gastric cancer in 2017. The cause was CDH1, a hereditary gene mutation which has claimed the lives of over two dozen of his whānau. The surgery was one thing, but recovery complications were another. For months afterwards, Stan was in a fight for his life. As his condition improved, Stan returned to one of the things he does best, making music. The incredible times were just around the corner.

Turning away from the demands of the top 40 charts, he called on a new cast of collaborators from New Zealand’s soul, hip-hop, reggae and electronica music scenes. “Every single person who worked on this album comes from different worlds,” he explained to me. “We made the whole new universe together where we could all do something different.” Within this universe, they help him craft a set of songs that reignited the fire of his youth.  “I told everyone, don’t talk to me about radio. I don’t want to hear nothing about Beyoncé is doing this, or Rihanna is doing that,” he said. “I just wanted to get back to making music that I feel. Not everyone is going to love this or even like it, but I don’t care. I’ve come to the point where if I don’t love it, what’s the point of doing it?”

While reflecting on the recording sessions, he mentioned his producers, Matt Sadgrove from the reggae band Sonz of Zion and Devin Abrams, aka Pacific Heights, a former member of the live drum’n’bass band Shapeshifter. “Bro, it was wicked working with them. Devin is the most crack-up dude ever.” Stan also had high praise for Scribe, the legendary New Zealand hip-hop artist who wrote the early 2000s anthems ‘Not Many’ and ‘Stand Up’. “Having Scribe on the album was probably one of my biggest flexes,” Stan told me. “There’s no else one that has ever been, or ever will be, a Scribe.”

One of the standout songs on All In is “The One You Want (60s Song)”, a bouncy reggae, hip-hop and RnB-tinged collaboration with the exciting Kenyan New Zealand rapper Jess B. Over the last four years, Jess and her close collaborator, the DJ Half Queen, have been the driving forces behind FILTH, an Auckland club night that places an emphasis on celebrating New Zealand’s queer, Indigenous and immigrant communities. 

Stan is a huge supporter of what they’re doing and was honoured to be able to include Jess on his album. “Bro, I reckon it’s mean,” he said. “There’s a big group of people who need to be able to express themselves freely. They need to have their people, their time, their moments, and their nights. It’s so cool to see what they’re doing. Ten years ago, I wouldn’t have gotten it, but because of everything I’ve been exposed to, it makes my heart happy. I just love seeing people be free in who they are.”

Something else that makes Stan’s heart happy is spending time in the Bay. “Tauranga is huge for me because that’s where I’m from,” he told me. “That’s where my Whenua is, that’s where I will lie when I die, that’s where my upbringing was. My first inspiration for singing was my nannies while I was growing up on Tamapahore Marae. I grew up in the village. I’m still very much a village kid who is creating his own village. My core values started there, and Tauranga Moana still has my heart.” 

A self-described geek for genealogy or whakapapa, Stan draws a huge amount of strength from his family history. “People always say, remember where you come from, but that’s only one half of it,” he explained to me as we came towards the end of our interview. “The other half is who you come from. Once I found out who I come from, everything changed in a whole new way. I had to be incredible, outrageous and amazing because the people I come from are incredible.” 

Deep in thought, Stan paused for a moment before continuing with a final defining statement about both the place he calls home and his family history. “When I think about Tauranga and who I come from, I wouldn’t be here without their sacrifices. They set the standard. I am their legacy, bro, and I’m doing everything that I should be. They survived all they survived and fought all they fought for us to be incredible. They’re the biggest part, of the core, of who I am.”

Art lovers rejoice

Live music, food, garden-related trade stores, tiny houses, guest speakers and art displays are all part of the fun at Bloom in the Bay.

Words Monique Balvert-O’Connor Photos supplied

Dubbed a little like a festival within a festival, the Craigs Investment Partners’ Bloom in the Bay event has become a vibrant part of the biennial Bay of Plenty Garden and Art Festival. And there will certainly be plenty to enthral this year at the 17-20 November family-friendly event, assures festival director Marc Anderson.

Bloom in the Bay will be held at Tauranga Racecourse, where there’s room aplenty for the array of planned activities and stalls. New to the event this year is, for example, the inclusion of 30 garden-related trade stores offering their wares for sale – this exhibition space will be called Bloom Plaza. Also a first, will be an array of tiny houses and cabins that will form a charming wee art village, Marc explains, as there will be an artist set up in each.

Entry to Bloom in the Bay is free to BOP Garden and Art Festival attendees and to children under 14, and will cost adults without festival tickets only $5. The idea is to drop in whenever it suits on the four festival days and enjoy the many wonders of this colourful event, Marc says. It will run from 9.30am to 6pm on the first three festival days, and from 9.30am until 3pm on the Sunday.

The food options will be many, the bar will be open, and the live music lineup will include Kokomo Blues and Caitriona Fallon, for example, as well as emerging talent. There will be a “Make Art Not Waste” Envirohub catwalk event on the Saturday, and a scintillating mix of environment-focused speakers. Discover more about living predator-free, growing microgreens and making seed bombs, find out what endangered species we have living on our beaches, and hear from an award-winning photographer who has been cuddled by a whale
and attacked by an octopus. 

Check the gardenandartfestival.co.nz website in the lead-up to the festival for the timing of the different Bloom in the Bay events and performances.

Meanwhile, tickets are selling fast for the festival’s Long Lunch, with gardening guru (and former NZ Gardener editor) Lynda Hallinan as guest speaker. A three-course meal, glass of bubbles on arrival, live music and entertainment will all be on offer. 

And art lovers, rejoice: The festival includes more artists than ever and an Art Studio Trail, within the main trail, is being introduced. The festival map is marked with these 22 purpose-built art studios (see photos of
some of the art to be found in these studios). 

Festival tickets are $40 for one day, and $65 for multiple days, and are available at Palmers Bethlehem (the festival’s trail sponsors), Décor Garden World, Pacifica Home & Garden Store, i-SITE Tauranga, Te Puke Florist, Katch Katikati information centre, online at Eventfinda (service fees may apply) and on the festival website.

The Bay of Plenty Garden and Art Festival is sponsored by Bayleys. 

gardenandartfestival.co.nz

For the love of arts

The new artistic director of Tauranga’s flagship Arts Festival
brings passion and experience to the event.

Words Monique Balvert-O’Connor Photos Jeremy Hooper

Gabrielle Vincent thinks she may have shed a tear or two upon hearing she’d got the job of Tauranga Arts Festival artistic director.

“I love programming live performance and really wanted to get into the festival world, so being given this opportunity was just so very exciting,” is how she explains her happy tears.

Renowned as one of the most exciting art producers in the country, Gabrielle has come to the Tauranga Art Festival job after six years leading Auckland’s Basement Theatre where she commissioned and produced some of New Zealand’s boldest and bravest new talents.

The new position she was so thrilled about came her way at the tail end of 2020. But because the COVID-19 pandemic put paid to the planned 2021 Tauranga Art Festival, and caused a pushing out of this year’s Escape festival (from June to October), there’s a sense among Tauranga’s art community that Gabrielle has yet to be properly introduced. The October 12 to 16 Escape – little festival with big ideas – event is about to change that. 

“This will be the first festival I actually get to deliver. We did a lot of work and came up with an exciting programme for the 2021 festival – it was heartbreaking having to call that off. Now it’s really wonderful to be able to deliver something.”

While she has years of experience programming, Escape will offer Gabrielle (34) her first opportunity to programme a writers’ festival. And what an exciting journey it has already been, says this woman with great ideas and vision.

There’s much on offer to thrill, and Gabrielle selects News, News, News as an example – a television news show, made by children for adults, recorded in front of a studio audience and broadcast live from Baycourt. Children from Mount Maunganui primary will be involved, guided by Andy Field and Beckie Darlington – Gabrielle’s enticed both over from the United Kingdom. Andy and Beckie came up with the concept, and have worked with children across the world who have performed it. 

“It’s going to be a really fun show. It’s incredibly informative and, of course, very funny and sweet and enlightening.”

Gabrielle is delighted the timing of Escape falls within the school holidays, and as a result the line-up includes many family-friend events and children’s work. 

“I am passionate about art bringing family together and sharing moments that become memorable experiences,” she says.

Gabrielle’s daughter (she and husband Simon have a three-year-old named Edie) will grow up with a plethora of such memories, for sure. Before long she’ll be tagging along with her mother who loves to soak up theatre, dance and music performances. Perhaps, like her mother, Edie will be a “drama geek” at school, too.

Acting, singing – and a seventh form curriculum full of art subjects – filled schoolgirl Gabrielle’s creative soul with joy. As a school leaver, who felt “incredibly passionate” about theatre and live performance, Auckland Unitec beckoned with its opportunity to major in theatre directing. 

During her third year of study, Gabrielle was seconded to Auckland Theatre Company, where opportunities included getting to assistant-direct a show. Then, when a stage manager position came up, Gabrielle – who thoroughly enjoyed being backstage – was the “go to”. Gabrielle spent the next six years as a freelance stage manager, working mainly for Auckland Theatre Company. 

A keenness to get into the producing side of the business coincided with a six-month pilot producers’ programme on offer at Auckland’s Basement Theatre – the home of independent theatre.

“I got that, which was exciting. I saw many emerging artists come through and then head off and thrive
doing phenomenal things.

“I then realised I actually liked programming more than producing and I managed to get a programme director
job there for about five years.”

It’s been a career full of wonderful opportunities and adding the part-time Tauranga Arts Festival director job to the curriculum vitae is another highlight. Preparation for the next festival, in 2023, with its range of art forms are well underway. But first, Escape, with its writers, speakers, live theatre and more.

“Programming a writer’s festival has been a really exciting journey. It occurred to me that what’s different about this compared to other live performances is that none of the conversations are rehearsed. They are conjured up by people, places, ideas and we are seeing something magical unfold at the time. Conversations are unique and cannot be replicated,” she says. 

When UNO chats to Gabrielle she’s not long off preparing to head to Tauranga (Auckland is home base) for a month, in readiness for, and for, Escape. She can’t wait! 

Taurangafestival.co.nz

A village with heart

You'll find old-world appeal in this vintage-inspired shopping and community complex, with its unique cobblestone streets and charming historic buildings.

Words Sue Hoffart    Photos Jess Lowcher + Salina Galvan

Extraordinary moments happen remarkably often beyond the steel gates that separate The Historic Village from ordinary Tauranga life.

Children with disabilities discover their voices on stage at Detour Theatre, while men wielding hand tools address mental health issues inside the Men’s Shed workshop. At the resident chapel, marriages are conducted beside woven tukutuku panels that previously stood in an old Matapihi church. After dark, artistic careers are launched at gallery openings and new musical talent is discovered at lively gigs. 

And every day, people in need receive practical help, counselling, mentoring or even a new job thanks to the myriad of social service organisations that operate from the Village.

Village manager Blair Graham and his team manage the 5.5ha Tauranga City Council-run property, with its sweeping lawns and tracts of native bush, boutique shops and character buildings.

Jewel in the crown

Eight years into the job, Blair’s main focus is looking after the resident community groups and retailers who help to attract more than 200,000 visitors each year.

“This village has heart. It’s a jewel in the crown of the Te Papa peninsula,” he says, describing the way vibrant cultural festivals and corporate events unfold alongside everyday kindnesses. At the recently revitalised Village Cinema, (activated by The Incubator), for example, Sonic Cinema run a relaxed cinema experience for all ages where the cinema is adapted to the audience's sensory requirements and comfort.

The cinema, which can be transformed into a cocktail venue or lecture theatre for corporate groups, is one of five indoor function offerings on site. The Village Hall, which was renovated late last year, is a cathedral-like space with purpose-built lighting and sound systems. 

“The thing about hiring a Village venue is that it ticks the corporate social responsibility box because it helps fund all the innovation and collaboration and good things that happen here.

“We host a lot of weddings here, too, partly because our 60-seat chapel has all the charm of a small country church. In fact, my brother was married there 22 years ago and I was best man.”

Sometimes, bridal parties choose to wed in the adjacent amphitheatre, amid tranquil native bush, perhaps with a Whipped Baker cake made onsite and old-fashioned lawn games afterwards.

Festive spirit

Other visitors come seeking entertainment and international cuisine at the city’s annual multicultural festival or the Diwali festival, with its lanterns and incense, swirling saris and spicy food. 

During the day, people attend appointments or hui, conduct business or browse the boutique shops that sell everything from vinyl records to vintage or designer-made clothing, gemstones, lead lighting and art. In the evenings, dance lessons and upholstery classes kick off. The weekend crowd is different again as families, cyclists and joggers step off the neighbouring Kopurererua Valley walkway for coffee and treats.

“Early on, we discovered Pokémon geocache players were coming here at night to play the online game.”

Blair’s domain is also part of the city’s wellbeing precinct, with Tauranga Hospital, St John and the TECT Rescue Helicopter service all housed a few minutes’ walk away. Time and again, the centre manager has seen families of people dealing with serious health issues find their way from the hospital to the Village for scones and tea and solace.

“There’s a slower pace of life here. The sun streams into the cobbled streets and it’s a little bit like stepping back in time. It calms people

Baked with love

Baby Albert Cooper was six months old when his mother Fran almost died of meningitis. 

The mother of five and Whipped Baker proprietor – Fran co-owns The Historic Village bakery with husband and fellow baker Aaron – has never forgotten the people who saved her life. That’s why any café leftovers go straight to nearby hospital emergency department staff or ambulance officers across the road. 

However, leftovers can be tough to find at the incredibly popular eatery, which specialises in “really luscious, sumptuous food that people can’t help but dive into.”

On the day the café launched in 2015, the husband and wife team employed a single barista. That first morning, the customer queue stretched out the door and down the street. Now, the seven-day-a-week business employs 18 extra staff, offers catering services and still struggles to meet demand. Aaron and Fran still frequently start work between 2.30am and 3.30am and all their children help in the business. 

“We’ve always been known for our doughnuts and custard slice. We’re very old-school bakers, not people who like fancy food and stuff you can’t pronounce. It’s just good, wholesome, fresh-baked food. Everything is made 100 percent from scratch.”

Fran and most of her family are lactose-intolerant, which means they cannot consume much of the food they produce.

“I can’t eat it myself, but I just like feeding other people. I bake to make people happy.

“And being part of the Village is like being part of one big family. I feel like we’re the village kitchen. I love the atmosphere, love the people. It’s like going home every day.” 

historicvillage.co.nz

Next big thing

The up-and-coming star of Muru got into acting almost
by accident – but his onscreen talent is certainly no fluke.
Words  Dan Collins

Rising star Poroaki Merritt-McDonald opens UNO’s interview with a surprising confession.

“I wasn’t too big on the idea of being an actor,” he admits, before explaining how his mum helped him turn tragedy into triumph, while also keeping him from wandering down the wrong path – despite his protestations at the time. The 18-year-old local is being hotly tipped as the next big Kiwi actor to take flight, having starred in notable New Zealand films like Muru and Savage, as well as the theatre play Little Black Bitch.

“It wasn’t until I went through losing my brother and kind of went off the rails that my mum thought to chuck me into acting, to help me cope with what I was dealing with at the time,” he continues. “I’ve always been an out-of-the-box type of person, a bit of a character, all my life. So she thought she’d just chuck me into that.”

It was a prudent move and one that proves the old saying ‘mother knows best’. Even if initially she had to drag him along to drama classes.

“A lot of the time I was annoyed at my mother for making me do it,” he laughs. “But I look at it now and I’m like, ‘Ah, okay. Thank you, Mum!’”

The very first audition he got was for the lead role in a short film called My Brother Mitchell, which screened at the New Zealand International Film Festival back in 2018.

“That was based on the director losing his older brother, so I had that connection straight away with the director,” he says. “Acting just went on from there. I feel like it was fate.”

Poroaki’s a friendly and engaging guy and was used to the limelight, thanks to his time performing in a Kapa Haka group, which he credits for giving him skills that he was able to transfer to acting.

Even still, the natural performer says that he found his first audition extremely nerve-wracking. “Walking into the audition room I was definitely nervous and didn’t know how to come across or what to expect,” he says. “But once I got into a flow I started seeing all the benefits and started to really enjoy it. After the first short film I thought to myself, ‘I wouldn’t mind doing this.’”

His performance in My Brother Mitchell got him noticed, and more auditions started coming in. One was for a role in the critically acclaimed feature film Savage in 2020, a movie no less than The Guardian described as “a moving New Zealand street-gang saga” and a “touching character study.” But even with these successes behind him, the Bay of Plenty local still wasn’t sure if acting was for him.

“It wasn’t until Muru, really, when I thought I could do something with acting. For a lot of it I really thought I was tin-assing my way through. That it was just luck,” he reflects. “I thought I only got My Brother Mitchell because of that connection with the director and I really thought I only got Savage because I had a really rugged haircut!"

“After Muru, people started giving me props and nice feedback, and I thought maybe I could do it. Leading up to Muru, I still didn’t have too much of a care about acting. It was taking me away from school and rugby tournaments and all of that stuff. Every time I missed out on a school trip I’d be moaning, ‘I just want to hang out with my mates’. My parents would be like, ‘Do you want to hang out with your mates at the marae or do you want to be in America at a five-star hotel?’ So, it wasn’t until Muru when I realised that if I tried and really applied myself I could get somewhere with this.”

As well as being a game changer for his career, Muru has also been a true game-changer for his outlook. Previously, he’d begrudgingly go to auditions telling his mum he didn’t want to do them or that he “couldn’t be bothered”. That all changed when he heard about Muru. He says something clicked in his head and he knew that he really wanted to be a part of it.

“I thought I was actually going for an audition for Vegas,” he says, referencing TVNZ’s action-thriller series. “I had this mullet at the time and the casting crew asked if I knew how to ride a horse. I’ll be honest with you, I wasn’t the best horse rider.” He lets out a hearty laugh and then grins, “But I said yes anyway. You gotta fake it to make it, man!”

Having had his equestrian skills verbally confirmed, they proceeded to tell him what he was actually there auditioning for.

“When they gave me the rundown of what Muru was about, straightaway I was like, ‘I need to do this.’ This is one of the most pinnacle stories and historical moments that has happened in New Zealand, and for Māori, in the 20th century,” he says. “I was beyond relieved about getting this part, eh. It was a big uplifting moment, a real proud moment I felt for myself, to be able to tell this story. I feel for all my cousins from just down the road. When I was looking into all the stories from locals and people that were a part of it or heard of it, it was quite emotional.”

Muru tells the story of 2007’s real-life event that saw the Government’s elite Special Tactics group raid a remote Māori township in Ruatoki, in the Eastern Bay, under the auspices of the Terrorism Suppression Act.

“Although this movie is a recreation, it’s more of a response. It shines a light on a dark story that has been hidden away from us,” Poroaki says of the film. “The first few scenes I did I was with all the Kaumatua, the elderly, and on the van trips with them I’d be yarning to them, asking, ‘What was it like? How did it feel? What actually went down?’

“You don’t learn about this type of history in school. I felt really embarrassed for myself being a Māori and growing up in the Māori world, that I didn’t know much about in the first place. I was like, ‘Yeah, not only would this be a great story to finally let out to New Zealand and the world, but it would also be a grea learning moment for me to see what happened to my cousins from Whakatāne.”

Born in Tauranga, Poroaki grew up in Arataki (“the hood,” he laughs) before moving out to the more rural setting of Matapihi. With Muru under his belt, he’s now signed with a big UK talent agency and has already had a couple of overseas auditions, although he’s under strict instructions not to reveal any of the details about what these may be just yet. He’s also starring in a new TV show, which he says will be out around November, and is currently working on a new theatre production with his mates and some well-known directors that will be staged in Tauranga early next year.

UNO notes that this sounds like a busy schedule and he agrees, saying, “There’s not a lot of breaks but I’m enjoying it.”

Poroaki found that one of the unexpected pleasures of his success is how it motivated and inspired his friends to also get involved in the arts, with many finding their own successes in doing so and forming a bustling creative community here in the Bay.

“As Māori men in New Zealand, we’re mostly perceived as tough fellas who only make it in rugby. That’s all we’re really good at,” he says.
“So opening this door to my mates, that nah, it’s not just sports, it’s not just rugby. I always looked at my mates and thought, ‘Some of you are a lot better than me at this, you could actually do this’.
It has opened up a real big doorway for mates who were into Shakespeare and all the performing arts. It’s been a proud moment being able to see all my mates up on stage. They just blow me away. One of my mates is actually now over in London and about to perform at the Globe!”

He smiles and says, “That’s where a bit of perseverance and sitting down and learning lines can take you.” 

Into the Incubator

This creative hub has built a colourful reputation over nine amazing years

Words Sue Hoffart Photos supplied

Pilots love the rainbow-hued roadway that loudly, proudly adorns the entrance to The Incubator’s headquarters inside Tauranga’s Historic Village.

From the air, the artwork has become a well-known and cheery navigation beacon for passing planes. On the ground, it is yet another practical example of the “edgy, alternative, multi-genre art space” that Incubator director Simone Anderson envisaged a decade ago.

When the Tauranga artist set out to establish a creative hub for budding fellow practitioners, she and her
small team inhabited a converted barn divided into six studios. These days, the barn – dubbed the mother ship – is headquarters to an arts organisation that boasts 24 resident artists who now inhabit 15 buildings within The Village. Countless initiatives, events and artists have flourished along the way.

Every year, thousands of people visit to celebrate eccentricity at the Fringe Festival or attend Incubator-led workshops, to hear live music or buy the ceramics and clothing, jewellery and other items created by artists working on site.

“We’re expanding and growing beyond our wildest expectations and we’re changing the perception of
what our city is,” Simone says. “Tauranga has had a reputation as a cultural wasteland. We knew that wasn’t the case but now all these alternative, quirky high-functioning artists are really visible, in one place,
in The Village.

“And we have this whole ecosystem of working artists who now have community support, sharing resources and marketing and retail space.”

The Incubator is living up to its name in a multitude of ways. As well as incubating talent and ideas, it is inspiring visitors to appreciate new or different art forms.

“We want people to say yay, I went to that exhibition or event and I didn’t even don’t know I was interested till I saw it. Far out, that was cool.

“And we want everyone to realise art is a real, professional trade, like an electrician or a plumber.”

The organisation is also propagating creativity beyond The Village gates.

Tauranga Art Gallery has featured work by many artists who found their feet through the Incubator, while the city centre and local area are more vibrant thanks to murals by Incubator graduate Sam Allen. The young painter found confidence and connections in The Village.

City women are wearing clothing by fashion designer Kerry Funnell, who launched her Nape label and boutique after sharing a satellite studio in The Village.

“Kerry’s work is stunning, and people can walk in and see her with her sewing machine and bolts of fabric, on the main street here.

“The Village has always been an open, inclusive asset for the city and that’s exactly what we aim to be. Everything we do is really grassroots, accessible, the cost barrier is low. It’s not elite or pretentious.”

The art deco Village Cinema has recently joined The Incubator stable, with its Hollywood-themed designs and "for the people, by the people" mantra. The cinema aims to cater to everyone from independent filmmakers to people living with dementia or a disability while embracing guests who are neurodiverse, new immigrants, on a low income, or from the LGBTQIA+ community. Audiences can expect to find vintage, arthouse or Pasifika film events as well as children’s holiday or private screenings and Bollywood film nights.

At the eastern end of The Village, a creative community campus is the newest addition. This development, in a repurposed Montessori school, encompasses a textile and sewing hub, a ceramic and pottery hub, large outdoor teaching spaces and a roomy classroom ideal for workshops and seminars.

“It’s one of our most exciting projects. It’s second in size to the city’s art gallery and it’s a game-changer for the city in terms of arts infrastructure.”

theincubator.co.nz