Seaside staycation

Tourism and the Bay of Plenty go hand-in-hand this summer, with activities and adventures for everyone – plus plenty of opportunities to relax, eat, and take it all in.

Polynesian Spa

An iconic geothermal oasis on Lake Rotorua's shores, Polynesian Spa has been a global wellness destination for 50 years. Its 28 mineral-rich pools provide soothing experiences, from muscle relief in the Priest Spring to skin nourishment in the Rachel Spring. Geothermal marvels create a serene lakeside setting, complemented by diverse spa treatments, yoga, and meditation. Enjoy thoughtfully prepared meals at the café and discover unique gifts. 

polynesianspa.co.nz

Luxe Cinemas

Looking for something to do on those rainy days? Luxe Cinemas has recently launched
in Tauranga and Papamoa, showcasing a wide range of films, from art house and documentaries to Hollywood blockbusters. The family-owned boutique cinema chain believes that going to the cinema should be an experience. With a luxurious lounge area, plush couches and beautiful foliage, even arriving at the cinema feels like the ultimate escapism. Sit back with your choice of beverage – perhaps a Mills Reef wine, Fitzpatrick craft beer or Excelso coffee – and snack to enjoy your film in luxury.

luxecinemas.nz

Dolphin Seafaris

Encounter wild dolphins on a thrilling adventure with Dolphin Seafaris. Set sail in the beautiful open waters of Tauranga and head out on an unforgettable journey to witness these enchanting creatures in their natural habitat. This is one for the whole family. Book your seats through the website or over the phone.

nzdolphin.com 

Flavours of Plenty Festival 2024

Having recently earned two awards at the NZEA New Zealand Event Awards for Best Local Government Event 2023 and Best Lifestyle Event 2023, the Flavours of Plenty Festival is returning again next year. Embark on a gastronomic adventure spanning from Waihī Beach to Ōhope Beach for eleven days, from April
4 to 14, 2024. Explore the coastal wonders of the Bay of Plenty as delectable treats collide in degustations, workshops, dish challenges, cook-offs, long lunches, tours, and so much more. Tickets and the programme will be unveiled in February 2024. 

Flavoursofplentyfestival.com

SmallGusta

What happens when you shrink a golf course to 10 percent of its size? You get Smallgusta! Only 15 minutes from the CBD and the Mount is New Zealand’s premium miniature golf course. Perfectly fun for all abilities, Smallgusta is a nine-hole, par 35 putting challenge with epic views, licensed café as well as thermally heated pools.
Open Tuesday to Sunday, 10am to 9pm.

smallgusta.co.nz

Marshalls Animal Park

Looking for something fun to do with the kids? Marshalls Animal Park provides a fabulous day out in the country for young and old. Hand feed the friendly animals, check out the eel spring, and play on the flying fox playground. Bring a packed lunch to enjoy at the picnic tables, then head off for an easy nature walk, with an option to drive if needing special access. Pony rides available 11.30am to 1.30pm. Located at 140 McLaren Falls Road just outside Tauranga, the farm is open weekends and holidays 10am to 4.30pm, and Wednesdays to Fridays 10am to 2pm.

Marshallsanimalpark.co.nz

Mount Surf Academy

Experience the joy of surfing at Mount Maunganui beach this summer. Expert instructors make learning to surf a blast. Mount Surf Academy provides surf therapy, surf for mums, a women's programme, surf and yoga sessions, group packages to Matakana Island, plus many more fun activities. 

mountsurfacademy

Healing hands

Achieving balance and harmony is the main aim at Tauranga’s new Thai Touch.

Words Nicky Adams / Photos Jahl Marshall

Massage has been increasingly incorporated into the mainstream for both physical and mental wellbeing – a holistic approach to wellness, it is undeniably beneficial. I’ve personally been very slow off the starting block – my last massage was in Fiji many years ago and a virtual pummelling left me too winded to ask the lovely lady to ease off the pressure with her very strong hands; I learned part of the process is communicating what works for you.

Booking into the new Thai Touch in Elizabeth Street was quite a different experience, though. From the outset it was consultative, and having opted for a relaxing massage (rather than the popular injury-orientated targeted therapy) I was quick, when asked, to say that my preference was gentle – very gentle – applied pressure. Arriving at the brand-new studio felt almost like a destination spa experience. High ceilings lend a sense of luxury, the décor is authentic without feeling kitsch, and the hush straight away makes you want to melt into your chair. Moving from reception to the treatment area in fresh new slippers, the sparkling cleanliness is apparent, with the rooms an ambient but adjustable temperature, furnished with fresh towels and sheets, and low-level background music. Wanna, my masseuse, was perfection – friendly but so respectful; I felt totally at ease in her company, bonded by a silence that was golden rather than awkward.

Speaking with the owners, Orasa and Nigel, my experience was exactly what they have set out to achieve across each of their three studios (Mount, Bethlehem, and the latest in Tauranga). Orasa herself trained in Thailand at a massage school that taught an art that is over 2000 years old. Steeped in history, Thai massage is characterised by its energizing and vigorous processes. Drawing on ancient practices, massage and herbs are traditionally used for healing by treating muscle problems while clearing energy blockages and restoring balance. Falling into two different camps, one style of Thai massage concentrates on circulation and pressure points – known as a yoga massage. The other variety incorporates herbs by using a compress (or hot herb ball). At Thai Touch the massages follow a standardised process, apart from with the therapeutic massage where the therapist can address specific needs.

Orasa and Nigel have aimed to incorporate many authentic customs into their studios – from the greeting with rehydrating lemon water, to the herbal tea served afterwards. As Nigel points out, “The element of ritual is a key part, even down to the silent prayer, hands together, said at the start by the therapist unbeknownst to the client.” The therapists themselves are all Thai; Orasa and Nigel travel to Orasa’s homeland to interview experienced therapists with multiple years of commercial experience that they feel will fit into their spa family. The community aspect of this is very strong, with both relatives in, and an emotional attachment to Thailand, Orasa and Nigel love that they get to bridge the gap between the two countries and cultures in a positive and constructive way. With a team of 70 (that will rise to 80 over summer) everyone from the 35-40 therapists to the housekeeping staff that make up the whole team, are able to send money back to help their families – many of whom live in rural Thailand.

With the new salon Nigel believes their previous experience has culminated in what I consider to be exceptional premises. I was particularly struck by the high hygiene levels – always a priority for them, post-pandemic these meet stringent standards. Health concerns are taken very seriously (hence the in-house housekeeping for laundry). Indeed, Nigel mentions Bethlehem and the Mount have sterile air going through the air conditioning unit, while in Elizabeth Street fresh air is continuously vented through the building.

Here at Thai Touch, Nigel notes, “Relax and the healing can happen.” The aim was to achieve “a seamless experience – from walking in the front door into a tranquil oasis of relaxation and rejuvenation, with the whole environment a backdrop to a sense of trust in a place that is going to take care of you and your whole being.” From beginning to end there is an air of timelessness – always efficient, but not hurried. Nigel, himself an artist, has incorporated an art gallery to the side of the reception area, which will become a place where people can simply extend their stay in what he sees as a “conversational space.”

It is this strong alignment with the essence of Thai culture that makes the whole process feel so beautifully authentic, to the point where the treatments, in all their wonderful relaxing glory, feel a part of a wider holistic experience. 

thaitouch.co.nz

Coastal charm

Sun, sand, strolls along the beach… Ōhope is a little slice of paradise with so many options for families, couples, and solo travellers to enjoy this summer.

The beautiful Ōhope, just 6km from Whakatāne, is one of the Bay of Plenty’s hidden gems. With 11km of pristine golden sand, along with picturesque natural beauty, native birds and views of Whakaari/White Island and Moutohorā/Whale Island, it’s been voted
New Zealand’s most-loved beach for a reason.

Ōhope’s new hotspot 

Situated at Port Ōhope Wharf, Wharfside is the place to be this season. Bring your family and friends  and set off on a harbour cruise, hire SUP, kayaks, and e-scooters for some family fun, or sit and relax with a craft beer and bite to eat while the kids practice their manus off the wharf.  This popular spot is open from December 27 through February 5, and select weekends throughout autumn. Visit the pop-up isite Visitor Information Centre to get all the inspo – and booking assistance – you need to
have an epic Eastern Bay summer. 

whakatĀne.com/see-and-do/wharfside

Cruise & shuck

Discover Ōhiwa’s rich history, oyster farming, cultural significance and stunning harbour on an immersive Ōhiwa Tour. Experience the ocean’s bounty through an engaging oyster experience where you’ll learn the art of shucking oysters, followed by a tasting of delicious kaimoana. Tio Ōhiwa is more than just an oyster farm and takeaway shop; it's a community hub and indigenous-owned business that believes in bringing people together through good food and good company.

ohiwaoysters.com

Get movin’ 

The calm waters, easy beach access and great scenery make VMAC Rides’ base on Wharfside, Ōhiwa Harbour the perfect place to have a go at stand-up paddleboarding. Whether you are a first-timer or a seasoned professional, VMAC Rides has the boards for you to get out there and enjoy yourself! Or if you’d rather stay on land, you can explore this little slice of paradise on an eScooter or eBike. Suitable for both adults and children, it’s a great way to have family fun together. 

vmacrides.co.nz

Mata Brewery

Mata Brewery Taproom & Eatery is a much-loved family-friendly gathering place for Whakatāne locals and visitors alike. With a selection of 12 taps and several packaged options, there’s a wide variety of beer and cider to satisfy every taste. Try a tasting tray or grab a glass – they have a good selection of wine, low-alcohol, and non-alcoholic drinks, too. At Wharfside, they'll have a pop-up brewery with all their favourite beers and ciders, bar snacks and live music. It's a great spot to sit and relax while the kids swim and jump off the wharf.

matabeer.nz

Must-dos nearby

Surf and turf

Gaze at the stellar harbour views, take in a stellar sunset, and enjoy the beachy vibe from the spacious deck of Fisherman’s Wharf Café. Surf and turf is their speciality, with excellent steaks and sumptuous seafood – try the fish tacos – and there’s a decent beer and wine selection to ease you into another relaxed Ōhope evening. If you’re wanting tasty takeaways, fish and chips are available from the handy window too. 

facebook.com/fishermanswharfcafe

Take to the water

With experienced guides who know the local history and environment, KG Kayaks offers tours and freedom hires in a variety of locations around the Whakatāne and Ōhope Beach area. The relaxing, family-friendly Ōhiwa Harbour tours, and trip out to Moutohorā/Whale Island via sailing catamaran are particularly memorable, with regular wildlife encounters and a hot water beach experience making it a day to remember. Novices are welcome, and safety is always first priority – they also offer options for school and corporate days out. 

kgkayaks.co.nz

On the trail

Perfect for cyclists and walkers alike, the Ōhope Harbourside Trail is a gentle amble for all ages and abilities. Winding along the shoreline of one of our most unspoiled and culturally significant estuaries, Ōhiwa Harbour, you’ll come across a multitude of birdlife, shellfish and fish species. Traversing esplanade and recreational reserves, the walk has been designed to ensure the least disruption to the natural environment while allowing for stunning views. 

whakatane.com/biking/ohope-harbourside-trail

Spring shred

Quest Nutrition’s top tips to get you back on track and working towards your fitness goals.

Whether you were fortunate enough to travel to the Mediterranean during winter, or found yourself longing for the experience while indulging in comfort foods and you’ve managed to create your very own built-in puffer jacket, Quest Nutrition has top tips for your spring shred.

Getting back on track with your fitness goals after winter can be difficult. Indulgence in comfort foods, sedentary lifestyle, and weight gain during the colder months can create habits that are challenging to break. The cold weather and reduced sunlight, or post-holiday blues can dampen motivation to exercise and make it easier to stay indoors. Mentally transitioning from a relaxed mindset to a disciplined approach takes effort, and rebuilding fitness levels requires patience.

Despite these challenges, taking small steps, setting realistic goals, and maintaining consistency can help overcome them and regain momentum on your fitness quest.

Set clear and realistic goals: Define what you want to achieve during your spring shred. Make sure you set achievable goals, that are measurable, attainable, and relevant. This clarity will guide your efforts and help you stay motivated.

Focus on nutrition: Pay attention to your diet by incorporating a balanced and nutritious eating plan. Include a variety of whole, nutrient-dense foods such as lean proteins, fruits, vegetables, whole grains, and healthy fats. Quest Nutrition offers a range of products that are high in protein and cut sugar and carbs, to complement your nutrition plan and provide convenient options when needed. The new soft and chewy Quest Frosted Cookies are our newest go-to snack at the moment, the perfect example of Quest Nutrition making the foods you love work for you, not against you.

Prioritise protein intake: Protein is important for muscle repair, satiety, and overall health. Make sure to include lean sources of protein in each meal, such as poultry, fish, lean meats, eggs, legumes, and dairy products. Quest protein bars and snacks offer a convenient and delicious way to increase your protein intake when necessary.

Watch portion sizes: Be mindful of portion control to maintain a caloric deficit, which is essential for fat loss. Use measuring tools or follow portion guidelines to avoid overeating.

Incorporate exercise into your routine: Engage in regular physical activity to boost your metabolism and burn calories. Include a combination of cardiovascular exercises (such as jogging, cycling, or swimming) and strength training (using weights or bodyweight exercises) to maximise your results.

Stay hydrated: Hydration is important for overall health and weight management. Drink plenty of water throughout the day to support digestion, regulate body temperature, and optimise your workouts.

Prioritise sleep and stress management: Adequate sleep and stress management is crucial for your overall wellbeing and weight management. Aim for 7-9 hours of quality sleep each night and incorporate stress-reducing activities such as meditation, yoga, or hobbies to your routine.

Track your progress: Keep track of your progress to stay motivated and make adjustments where necessary. Monitor measurements, take progress photos, record your workouts, and note how you feel physically and mentally. Celebrate your achievements along the way to maintain a positive mindset.

Remember, everyone's fitness journey is unique, so listen to your body, make adjustments as needed, and treat yourself to guilt-free Quest Snacks daily for optimum happiness and incredible nutritional benefits.

Seven travel predictions for 2024

Booking.com reveals the most extensive travel predictions research to date and ranks Rotorua amongst the top 10 trending destinations around the world.

While travel used to be a means to escape life, new research from Booking.com reveals that travel is life in 2024 with three quarters (74%) of Kiwis stating they feel more alive than ever when they are on holiday.

With over half (58%) of Kiwi travellers thinking they are the best version of themselves while on holiday, and 64% wanting to be more like their holiday self in their day-to-day life back home, these trends reveal how Kiwis will go about bottling those feel-good holiday vibes so they don’t get left on the doorstep when they arrive home.

The research also reveals that AI is set to transform 2024 as travellers are increasingly plugging into tech to do the grunt work, freeing them up to tune into their intuition and spark more soul-stirring experiences.

Booking.com’s annual Travel Predictions research, which gathers insights from more than 27,000 travellers across 33 countries and territories, including over 1,000 from New Zealand, explores how travel will transport people out of autopilot and into living their best lives.

“Heading into a new year, Kiwis are demonstrating a renewed sense of optimism when it comes to travel, looking for opportunities to reinvigorate and reinvent themselves, be it on international escapades or simply exploring their own backyard, to level up their day-to-day lives,” comments Todd Lacey, Regional Manager of Oceania at Booking.com.

“Our 2024 Travel Predictions reflect the idea that travel is not a means to escape life, but instead a catalyst to live our best lives. At Booking.com, it’s our mission to make it easier for everyone to experience the world and we are committed to empowering extraordinary experiences that resonate with the heartbeat of each and every traveller in 2024 and beyond.”

1. (Alter) Ego Enthusiasts

People often take on different personas when travelling to feel more alive, with some even going as far as to make up stories about themselves to those they meet when travelling (20%). Over half (56%) of Kiwi travellers enjoy the anonymity that comes with travel, seeing it as a chance to recreate themselves and more than a third (34%) would even pay to rent a nicer car than they drive at home to live their finest lives with confidence.

Taking inspiration from aliases and avatars in the metaverse, half (51%) of travellers feel their ‘main character energy’ shine through on their travels, bringing their digital fantasies to life to fuel their boundless wanderlust by travelling to any real-world destinations of their choice.

2. Cool-cationers

Whilst Kiwis are hoping for a long, hot summer after endless months of rain, in other corners of the globe it seems heat has officially had its vacay heyday. Whilst Aotearoa has yet to experience soaring temperatures in 2023, heat waves around the world have accelerated a rise in travellers chasing cooler climates to holiday in. Only a third (30%) of Kiwis want to use their holiday in 2024 to cool down elsewhere - significantly lower than the rest of Asia Pacific travellers at 61%.

For many travellers, a rise in water-centric travel will take the edge off the heat with nearly three quarters (74%) agreeing that being close to water instantly makes them feel more relaxed, and over a third (42%) are interested in water-centric holidays such as cruising through scenic fjords or admiring the cityscapes on a yacht.

3. Surrender Seekers

Shifting from rigorous planning to chance encounters with a roll of the dice, nearly half (47%) of Kiwi travellers would like to have no prior plans set in stone for their travels, with a similar number (48%) wanting to see where the wind takes them by booking a surprise trip where everything down to the destination is unknown until arrival.

What’s more, the explosion of AI has already seen the launch of Booking.com’s AI Trip planner and over a third (34%) of Kiwi travellers would trust AI to plan a trip for them, further leaning into spontaneous travel that paves the way for lesser known locations and experiences, with nearly half (49%) preferring to venture off the beaten path.

4. Culinary Excavators

Kiwi travellers are keen to dig deep into the roots of cuisine by bucking next-gen food trends in favour of experiencing heritage flavours with the majority (87%) wanting to savour indigenous cuisines while exploring the world.

What’s more, over half (56%) are interested in learning about the origins of a destination’s ‘must-eat’ delicacies. Expect an increase in indigenous tourism experiences that bring greater visibility to communities around the globe such as this local Maori Village Tour in Rotorua that takes travellers on a storytelling journey behind the food they serve.

5. Reboot Retreaters

Kiwi travellers will be looking to travel experiences to unlock new versions of themselves with almost half (47%) seeking solace to do so. This group plans to travel alone in 2024, prioritising their own vitality through trips that see the partner and kids left at home.

A smaller subset are planning to use travel as a means to reflect on their relationships and drive reconnection. Nearly a quarter (24%) of travellers would carve out time for a matchmaking holiday to find love, while a similar number (27%) would focus on a heartbreak holiday to get over an ex. For those already coupled up, a quarter (25%) want to deepen that connection with their partner as their main priority for travelling in 2024.

6. A La Carte Affluencers

Kiwi travellers will employ money saving hacks to cut costs, yet level up holidays with ‘à la carte’ luxuries, scoring a rush from luxury travel – even if just for a moment in time. Further cementing the increased presence of AI in travel planning, around half (53%) of travellers want insights and tips from AI to curate budget-friendly travel itineraries with suggested deals, all with a tap of their finger.

These à la carte ‘affluencers’ want to appear wealthy through curating budget-friendly travel itineraries. For example, 45% are willing to pay for day passes to use the amenities in a five-star hotel rather than staying there and 52% of parents plan to travel outside of peak school holiday seasons to make their money stretch further in 2024.

7. Mindful Aesthetes

A growing movement of hotels and unique stays are responding to significant environmental and social challenges through architectural design. Mindful travellers will hunt down jaw-dropping architecture that has environmental features at its heart, with nearly half (41%) looking for accommodation that has a wow-factor in sustainability innovation and a majority (62%) wanting to see the outside brought indoors with green spaces and plants in accommodations.

Alongside contributing to conservation efforts, sustainable itineraries will give travellers exclusive access to the places they are helping preserve, in the most mindful and responsible way. Nearly half (48%) of Kiwi travellers are interested in sustainable travel apps where they can unlock experiences, such as adventures with locals to off-the-beaten-path areas (59%) or visiting remote locations that tourists otherwise have limited access to (50%).

For more information about Booking.com’s 2024 Travel Predictions, visit the official report here.

Whittaker’s Honey, Nougat & Almond Cheesecake

Servings: 12

Difficulty: Medium 

Prep time: 1 hour + setting time

Cook time: 10 minutes 

Ingredients

For the base:

300g Chocolate biscuits

50g (1/3 cup) Flaked almonds

110g Butter, melted

For the cheesecake filling:

500g Cream cheese

250g Sour cream

¼ Cup Brown sugar or honey

250g Whittaker’s Honey, Nougat & Almond Chocolate, chopped

1 tsp Gelatine powder

For the honey almonds:

50g (1/3 Cup) Flaked almonds

1 Tbsp Honey

Pinch of sea salt

To serve (Optional):

2 Tbsp Melted chocolate

Method

Grease and line the base and sides of a 20cm springform cake tin. Blitz the chocolate biscuits and almonds in a food processor until you have fine crumbs. Add the melted butter and continue to blitz until combined. Firmly and evenly press the crumb mixture into the base and up the sides of the prepared tin. Place in the fridge to set for at least 20 minutes.

In a large bowl, beat the cream cheese, sour cream and brown sugar or honey with a hand mixer until smooth and creamy.

Place ¾ of the Whittaker’s Honey Nougat & Almond block in a heatproof bowl. Melt in the microwave, stirring every 30 seconds until smooth.

Place the gelatine in a small bowl with 1 tablespoon of cold water and mix until dissolved.

Add the melted chocolate & gelatine mixture to the cream cheese mixture and beat until completely combined.

Finely chop the remaining chocolate and fold it through the cream cheese mixture. Pour the creamy filling into the biscuit base and use a spatula to smooth out the top. Cover and leave to set in the fridge for at least 4 hours.

Before serving, place the almonds on a lined baking tray. Drizzle over the honey and toss to coat. Bake in the oven at 160°C for 10 minutes, until golden brown. Remove from the oven and sprinkle with sea salt.

When ready to serve, carefully remove the cheesecake from the springform pan. Transfer to a serving plate and drizzle with melted chocolate & sprinkle over the honey almonds.

whittakers.co.nz

A fine balance

Holly Brooker from Parenting Place offers a parent’s gentle guide
to reining in screen time. 

While there are real benefits to all those handy screens in our lives (connection with faraway loved ones, online grocery shopping and relatable parenting memes would be my top three), there are also down sides. When screen time isn’t balanced with the other things that make us happy humans (things like exercise, sleep, time outdoors and, most importantly, face-to-face connection), the benefits are overpowered by the negatives.

Recently, the annual Nib Insurance State of the Nation Parenting Survey, which canvasses the issues and concerns of parents around New Zealand, released more research results showing what parents are struggling with the most.  

The results reveal that 70 percent of parents and caregivers are concerned about their kids’ tech use, with 24 percent revealing they are “extremely concerned”. However, two-thirds (66 percent) of us admit we rely on technology as a distraction for children. Easy babysitter, right?

Are we addicted? 

What is interesting about this research is that parents admit lacking discipline when it comes to their own screen time and their inability to model healthy device use. 

In fact, a whopping 50 percent of the parents surveyed said they themselves felt addicted to their devices. I’m sure most of us can relate. We are living and parenting in the thick of a digital era and can feel this constant push and pull as we use tech while also trying to maintain balance for our families.

The family hui 

I’m a big fan of the “family reset”. There can be more buy-in when boundaries are discussed as a family (in a family meeting or hui), and there’s an opportunity for kids to identify the positives and negatives they see from device use and feel heard as they voice their opinions too. Be honest, share your own thoughts and concerns – it’s great to share how too much screen time affects us as adults as well.  

If tech time has crept in as the default activity at your place, you might want to chat with your kids about ideas for offline things to do. Joining your child in these activities can help them transition back into the real world − whether it’s a board game together, a walk to the park to kick a ball, or doing something creative together. 

Walk the talk

The thing is, kids learn by what they see more than what we say. So if we keep harping on about the dangers of screen time but are constantly on our phones ourselves, the message is murky.  

I’ve found that turning notifications off, deleting social media apps and news apps with never-ending feeds, and even using grey scale has helped me rein in my screen use and makes my phone less enticing!

Putting limits in place

Limits are good. While we can’t live in a screen-free bubble, we can put boundaries in place around when, where and for how long our family can use devices. We can also have family limits around what content our kids are consuming.

Every whānau is different and parenting isn’t black and white. How much access to technology you want your kids to have is something you get to decide for your family, and limits might vary according to circumstances or change as your kids get older. 

When we set limits, it can take a bit of work to stick to them and continually reinforce them. Patience and consistency are key here. Kids are wonderfully adaptable – they will adjust to the new framework and find fresh ways to spend their time. They’ll also benefit hugely from the developmental opportunities that time offline can bring.

Trust your own instincts, weigh up the pros and cons, and figure out where your family values lie, then set the limits you want for your family. And apply them to yourself, too.

Then, when all of that hard parenting work is done, sit down with a cuppa to enjoy that gripping show on Netflix you’re hooked on. 

parentingplace.nz

Happily ever after

Wedded bliss starts well before the walk down the aisle. Get ready for your big day with these stress-saving wedding planning tips

The best day of your life shouldn’t also be the most stressful. But that’s often the case when couples find themselves out of their depth and out of pocket before the event has even taken place.

Here are some top tips for putting together a memorable wedding that everyone can enjoy, especially the bride and groom.

Start planning early

While some couples can plan a wedding in just a few weeks, it’s highly recommended you allow yourself plenty of time. There can be a lot more to do than first anticipated. Research your ceremony and reception locations early, as these can get booked out months, even years, in advance. Also look at booking a photographer, florist, cake, band, and hair and makeup artists.  Invites can be sent just a few months prior to the wedding, but sending “save the date” cards will help guests get themselves sorted with accommodation and travel arrangements. There are also websites like withjoy.com which you can use to send “save the date” emails – a great way to save money on printing.

Set a budget and stick to it

In New Zealand, the average cost of a wedding is said to be around $35,000 these days, but can often cost far more. It’s important to decide what your budget is before doing your research, to avoid any disappointment or overspending.

While you’re researching, work out what you’d prefer to splurge on and what you’re okay cutting back. Remember, a wedding doesn’t need to be expensive to be perfect for you. 

A backyard bash can save tonnes of money on venue hireage, or consider a cocktails-and-cake ceremony and reception rather than a sit-down meal.

Renting anything over purchasing can also be a good way to save dollars. Wedding rentals are big business, with couples renting everything from bridal gowns to signage. 

A destination wedding can be a good economical option, too, with many island resorts offering cheap packages – and it doubles as the honeymoon!

Don’t be afraid to delegate

The bridal party might end up doing most of the extra work, but that doesn’t mean you only have a small group to rely on. 

If you’re sticking to a set budget, enlist the help of friends and family who might have specific talents. For example, take note of an ace cake maker, a creative type to do the flowers or design invitations, or a keen sewer to help make the bridesmaid dresses.

In cases where the budget allows, consider a wedding planner, who will help coordinate everything and everyone in the lead-up, and who can also stay for the wedding day to ensure everything runs smoothly.

Stay organised

Create a timetable for the day, as well as a spreadsheet that includes all the vendors and their contact details. Give these to everyone involved in the running of the day. It can be handy for each vendor to know who they’re working alongside and they can contact each other if need be, in your absence. It’s also a good way for the bridal party to pick up anything that needs doing in the lead-up or on the day. 

Get to know some of the best in the business that Tauranga has to offer.

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Classic charm

These retro and rustic caravans will take your event to a whole new level.

It was in the midst of planning their own wedding that Nadia and Marcel Stannard came across a cute little caravan named Miss Tea. With their combined creative flair and passion for service, transforming Miss Tea into a mobile bar has been a dream come true for the pair. Since then they’ve gone on to refurbish their second caravan, the 1959 Gipsy.

Fast-forward to today and Mount Vintage Bar is a full-time gig, with the aim to provide everything you need in a wedding bar, without worrying about the set-up or pack-down.

Offering bespoke packages to suit any size, budget and event, they offer a fully-equipped caravan bar with industry-standard beer fridges inclusive of bar staff and glassware.

The BYO service is set up to save you money by buying your choice of drinks direct, then Mount Vintage Bar does the rest. 

There are two options to choose from. Miss Tea is a rustic caravan bar catering to 80-120 people, while Gipsy is a 1959 retro caravan catering for larger events.

They supply all power connections to plug into the household supply
or, should you need to host remotely, can plug into a generator.  

Each package is designed to suit different occasions and they only require a 10 percent deposit upon booking.

Mountvintagebar.co.nz

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Desiree Osterman Makeup

Having trained under the guidance of makeup artist Bobbi Brown and Mr Uemura (Shu Uemura Cosmetics) in London, Desiree provides
professional makeup, producing beauty that's your own, only skilfully enhanced using current up-to-the-minute makeup products and techniques. Also a freelance hair stylist, Desiree offers a complete
package for both hair and makeup for the entire bridal party, including a team for larger wedding parties. 

In New Zealand, Desiree’s freelance work has included fashion shows for Karen Walker, Kate Sylvester, Trelise Cooper and magazine editorial work
for Oyster, Next, UNO Magazine, Women's Weekly and Woman’s Day, Glassons, Coke and Levis.

Desiree travels throughout New Zealand and afar.

Makeupartistdesireeosterman.com  

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White Silk Bridal

White Silk Bridal Couture specialises in creating luxurious custom bridal gowns from design through to the final fitting, ensuring a beautiful journey that brides will have to treasure for a lifetime.

Using the finest fabrics and techniques, each gown is carefully handcrafted with meticulous attention to detail, to bring visions to life. With more than 15 years of experience creating for local and international brides, White Silk Bridal commits to turning dream gowns into realities.

White Silk Bridal will alter gowns purchased elsewhere to ensure every bride is confident and aisle ready.

whitesilkbridal.com

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Hand-Picked Flowers

Florist Kelly Scawin believes that her business is about the beauty of nature, a sense of home and the sharing of her love of flowers with others. She works closely with couples to advise and guide you while you navigate your way through your wedding journey.

From bouquets and buttonholes to ceremony and reception displays, her goal is to create floral designs and installations to enhance your space and create an atmosphere that represents couples and impacts guests.

Kelly works closely with an amazing selection of local growers and wholesalers throughout New Zealand and prides herself on sourcing unique flowers and foliage. She’s experienced, passionate and focused on making your wedding day your best day.

Hand-picked.co.nz

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Meredith Lord Photography

Recently featured in British Vogue, Meredith Lord creates images that are stunningly editorial, with an aesthetic that is modern, fresh and fun. 

Her friendly and relaxed approach to photography (clients can expect to have plenty of laughs when she is around) has an uncanny ability to make her couples feel at ease. This enables her to capture the magic in the little moments – the ones where no one is watching, but that evoke the emotion of the experience – and weave together the story of her couple's day in an incredibly beautiful and elevated way. Meredith loves to work closely with couples who like to have a bit of fun, creating captivating and unforgettable memories that will last a lifetime. 

She works throughout New Zealand, as well as in Europe and the United Kingdom, capturing timeless love stories for modern romantics.  

meredithlord.com

Your true north

If you could work out what really drives you as a person,
what change could you make in the world? We meet Catie Noble
from Upward, who does exactly that for her clients.

Words Jenny Rudd  |  Photos Jeremy Bright – Grabb

Imagine you’re giving a speech to announce the closing down of your business because you’ve achieved everything you set out to do. Catie Noble, owner of Upward, would sound something like this.

“Thanks to our mahi, everyone now knows what impact they’d like to have on the world, and they have a plan to make it happen. Our world is getting better, because every person is doing what they care about, and they are doing it well.”

Based in Taupō but with clients in Tauranga and further afield, this is one of the many tools Catie uses in her workshops, regular coaching and activity sessions to help businesses and ambitious individuals do better.

There’s some noise in the background during our interview, so I ask where she is. Wellington airport, en route to Climate Action Marlborough. Over this week, Catie has: Problem-solved a global go-to-market strategy for a New Zealand beauty startup, brought together teams in a large corporate to help them uncover the “stinky fish” that was creating a business-limiting culture (and gave them tools to resolve it), and met with one of her regular clients, a high-end interior designer. And that’s all before immersing herself into climate solutions in the South Island.

“I’ve spent the last 20 years listening to people and extracting the core issues holding them back. I take their stories and experiences, distil what’s happening for them, and help them get clear and take action. And like any business owner, I’ve made a bunch of mistakes, faced tough challenges and had to come up with novel ways to solve them, and brought my team along for the ride.” Clearly she’s good at it.

It’s a modest description of the last two decades. Catie has built and sold successful health businesses, and was awarded the Supreme Business of the Year and Excellence in Business Leadership at the BNZ Taupō Business Awards. As president and chairperson of Taupō’s Business Chamber she led them through a huge transformation, then sat on the board of the region’s economic development agency. Recently Catie was an advisor on Electrify, an accelerator for female-founded startups, and the business she mentored, Vince, completed a successful capital raise during that time.

Not one to sit still, she’s a voracious learner. COVID-19 lockdowns provided the opportunity to do a post-grad certificate in leading Change
for Good, designed by education visionary Francis Valentine, CEO of Mind Lab.

Catie says that the business owners, senior executive teams or high performers that she works with often come to her knowing there’s a problem, but can’t articulate what it is. It’s when the task ahead seems messy and woolly that Catie really adds value.

“People who want to push themselves are well-suited to working with me. They know they can do more but in our overloaded world they might struggle with decisions or get overwhelmed with what needs to be done. I straighten out their thinking and get them cranking. I've worked with tech startups, founders, heavy industry, tradies, national utilities in New Zealand (Catie’s a geothermal enthusiast), and everything in between. I want to work with interesting people on interesting problems. If you want to make the effort, then I'm ready to jump in.” 

Upward.nz

Perfectly poised

Oliver Road’s recent expansion into Hawke’s Bay brings their
specialist real estate services up to a whole new level.

Words Jo Ferris

Six years ago, Cam Winter believed there to be a gap in the Bay of Plenty market for an estate agency focused solely on representing unique, high-value homes. As Oliver Road approaches 150 sales totalling more than $340 million, it’s clear this gap did indeed exist. 

Joined in 2019 by Jason and Abigail Eves, and Ben Hawan in 2022, the team’s success, in Cam’s words, can be attributed to “relentless, continuous improvement across everything we do, along with a clear focus on doing one thing well, along with an unwavering commitment to each and every client and the outcome of their sale.”

Throughout the recent market correction, Oliver Road invested heavily to ensure their luxury real estate marketing platform remained unrivalled in their industry – recently taking on a full-time digital and marketing manager. Mckenzie Comer is a seasoned digital and social media professional with an impressive track record that spans over six years. Throughout her dynamic career, she has made her mark leading digital strategies for various clients, including some of New Zealand’s most prominent corporate giants. 

“In the ever-expanding digital landscape, strategic cross-channel paid marketing ensures that our real estate content doesn't just look good but reaches the right audience in the most effective manner,” says Mckenzie. Her comprehensive understanding of optimising campaigns to ensure maximum reach and engagement are already paying dividends for Oliver Road and their clients, with new buyer enquiry and offers being made on properties that can be directly attributed to her talented efforts behind the scenes.

Last year, Oliver Road also employed a talented photographer full-time, ensuring this important task could be approached with time and space, something Cam believes “can’t be said for real estate photographers with 30+ shoots to juggle every week.”

Photographer Jerusha Razey can’t get enough of this new pace and what it means for Oliver Road’s clients. “It’s so special being able to photograph a beautiful property across multiple days, combining sunrise, golden-hour, twilight and more without having to convince a client that the spend will be worth it. Or worse, having to call and postpone their booked time to catch up on a backlog of other shoots due to bad weather the week before!”

It’s clear how important Cam believes this to be, adding, “Photography is arguably the most fundamental element of any real estate campaign. To produce anything less than exceptional is not an option.”

Beyond Oliver Road’s foundational Bay of Plenty operation, late last year the agency opened in Hawke’s Bay, partnering with experienced local agents Nic Goodman and Fiona Harper. Some years ago, Nic and Fiona identified Oliver Road as a unique, luxury estate agency with exceptional marketing selling high-end homes in Bay of Plenty. They set their sights on bringing Oliver Road to Hawke’s Bay and are proud to have recently formed this exciting partnership. “Sellers of Hawke’s Bay’s most fabulous homes have waited long enough for a specialist agency, one that can deliver world-class marketing and superior results,” Nic says, adding, “we’re here to prove that the wait is over.” Beyond the two “Bays”, a third office servicing the Coatesville and wider Rodney area has just launched, and plans are underway further afield to bring Oliver Road’s specialist approach to both Queenstown and Christchurch.

Accolades including the recent “Best Independent Luxury Real Estate Agency in NZ” for the third year running (Luxury Lifestyle Awards), along with Jason’s position in the top one percent of salespeople nationwide (RateMyAgent), it could be fair to conclude that, as one recent client wrote in reviewing their experience, “These guys are without doubt the absolute best in the business.” 

Oliverroadestateagents.com

Taking charge

It took a health scare for Scandi Health Coaching owner Sofie Falk to find her true calling – helping other women realise their potential through self-care.

Words Hayley Barnett
Photos Gleeson Royfree

Sofie Falk often thinks about the day she woke up exhausted. Reflecting on the night before, there didn’t seem to be any explanation for the worst fatigue she’d ever felt. She wasn’t hungover, the kids hadn’t kept her up, and she’d gone to sleep at a reasonable hour. 

She dragged herself out of bed and managed to get her kids to daycare and school, but immediately returned home to sleep for six hours.

“When they came home I put them in front of the TV and went back to bed,” she explains. “From then on I started having horrible night sweats, my lymph nodes were swollen all over my body and I had constant migraines.”

The Tauranga mum of three went through the hospital system for a year and a half, having x-rays and ultrasounds and biopsies of her lymph nodes. They were consistently swollen, which indicated that Sofie had chronic inflammation throughout her body.

“After a lot of different tests, I was eventually discharged from hospital
as a ‘diagnostic dilemma’. But I knew there was more to it.”

That was the beginning of Sofie’s foray into the natural therapy world. With a degree in Sports Science, and having worked in areas like human nutrition at The University of Auckland, a lot of holistic treatment was foreign to her, but she also knew there was a chance she could treat whatever it was that she was fighting by changing her lifestyle. She saw a naturopath who advised she cut out caffeine, gluten, dairy and alcohol, and after just a few weeks she noticed a massive difference. Her migraines had disappeared, she started sleeping well and the swelling in her lymph nodes dramatically improved.

“I felt like I'd got back to myself. I started wondering how many other people were out there suffering and thinking it’s just mum life or some horrible illness they can’t shake.”

Blessed with newfound energy and vitality, Sofie decided to upskill by doing a health coaching course, to find out about the latest research in holistic medicine and nutrition. “I found my calling,” she says. “I needed to work with women, to help them become the women they know they can be.”

From there, Scandi Health Coaching was born, and soon Sofie was organising health retreats. She had been to a few herself in the past and knew there was a gap in the market for something low-key, affordable and less, well, hippie.

“The retreats I’d been to were expensive and they were the kinds of places that make you sit around a campfire burning up your notes,” she laughs. “I wanted a normal one, where you can opt in or out of anything and just have time to yourself. I wanted to offer women a quiet space to notice what we need to notice.”

The last retreat featured vegan chef Mila Arena of delivery service V On Wheels, as well as Encore Pilates owner Fanny Peters and yoga teacher Estelle Harman, all known experts in their fields. The retreat offered yoga, breathwork and pilates, with massage, reiki and beauty treatments as added extras.

Coming up on her fourth retreat in October, Sofie dreams of taking groups of women to the Cook Islands and Australia. Right now, they’re being held closer to home, like Paradise Valley in Rotorua.  

“I grew up in Sweden and it was normal for people to attend retreats regularly,” explains Sofie. “I want my retreats to be for the everyday woman. Why can’t we all go somewhere exotic on our own or with a friend for a week, to recharge?” For now, Sofie is focussing on balancing work with family life, keeping her revitalised sense of self well nourished.
“I don’t want to tip over into burnout. The demand is there so I’ll carry on offering it, but I might have to hire a bigger team at some point!” 

Scandi.co.nz

Cambodia calling

Liz French travelled to Cambodia and experienced firsthand the work of the
Tauranga-based Cambodia Charitable Trust, meeting her sponsored child and learning about the brutal history of this beautiful country.

Words Liz French

It’s an emotional moment when a 16-year-old high school student weeps with gratitude for the difference you are making in her life. Sear Sun Nary attends Ang Rokha Secondary School in the Takeo province south of Phnom Penh. My $60 per month, less than I spend on lattes, not only helps her but takes the pressure off her family, who live in a home smaller than my lounge, without running water or electricity. Dad farms their couple of cows, two pigs and a few chickens. Mum is a vendor, a precarious job at best. 

Our Cambodian experience began in Phnom Penh. We took a tuk-tuk from the airport to our city hotel, the first of many rides in these rickshaws with open sides pulled by a motorbike, or with the engine incorporated in the more sophisticated ones. We soon discovered that if your group has more than one tuk-tuk, it becomes a race. We shot through frenetic streets full of scooters and a surprising number of late-model cars, all vying for road space in the chaos. 

It’s a culture shock to arrive in a seething city, winterised bodies hitting mid-30s temperatures. The White Mansion, a former American Embassy residence, provided just the oasis of respite we needed, with large air-conditioned rooms, a cool pool and superb breakfasts, all for around NZ$100 a night. Mid-range accommodation is amazingly reasonable in Cambodia.  

The next morning, we hit the markets. The Toul Tompoung, or Russian Market, harks to its popularity with Russian expats in the 1980s. It’s a labyrinth of stalls and sensory sensations where freshly skinned poultry hangs near stands of cheap clothing, trinkets, machinery components and cosmetics. The Phsar Thum Thmei (meaning New Grand Market), better known as Central Market, was completed in 1937, and fans out from a high art deco dome. More of the same in a slightly more salubrious and orderly setting. 

The rarity of old people in Cambodia reflects the way Pol Pot virtually wiped out a generation. You cannot visit Phnom Penh without acknowledging this harrowing history. The Tuol Sleng Genocide Museum (referred to by Khmer Rouge as S21) is a former school where, between 1975 and 1979, thousands endured torture and the exacting of false confessions before death. Rooms that held hundreds are now sparse spaces with subtle suggestions of the horror. Boards display photos of victims, one a commemoration of Kerry Hamill from Whakatane, who was plucked from his yacht off the coast and eventually executed. I felt I held my breath the whole time I was there. 

It was a privilege to visit schools with Denise Arnold, founder/director of the Cambodia Charitable Trust. An immeasurable difference has been made by asking what was needed and delivering just that, by improving teacher training, and supplying basic needs like libraries and toilets. Her (and by default our) welcome reminded me of the way Sir Edmund Hillary was revered for his work with the Sherpas.

I was particularly taken with the children, who seemed equally fascinated by a little white lady. I was mobbed by primary kids on break and trailed by preschoolers, all in pristine uniforms, when visiting one of their homes reinforced their subsistence existence. Travelling with someone who has been there many times meant interesting off-the-beaten-track places, like the homestay where we were hosted overnight and saw their thriving cotton weaving cottage industry.  

I was distressed by the proliferation of single-use plastic. But what can you do when the water is not fit to drink, when life in a third-world country is tough enough without worrying about the state of the planet? We even cleaned our teeth with bottled water. Plastic is strewn along the roads, and when we went to the top of a hill to see some ancient ruins and rural views, we climbed hundreds of steps littered with debris. It seemed that to be clear of rubble you had to be a regal or religious site. The Royal Palace grounds in Phnom Penh were a pristine vision; temples were tidy.

Our travels took us to Kampot, an attractive town with a sprinkling of French colonial architecture where an English woman owned our hotel, a cleverly converted cinema, and a Dutch expat ran our favourite riverfront restaurant; then to Sihanoukville on the coast where it was nicer to see the sea than the effects on the skyline of huge Chinese investment. It was a relief to hop on a plane to Siem Reap.

For many tourists, Cambodia is Siem Reap. They pour into the modern airport, take wide tree-lined streets into the bustling centre, stay in one of hundreds of hotels (ours was jaded but had a resort-quality pool), and eat cheaply in restaurants galore, many on Pub Street. Cocktails for a couple of dollars? Another one, please! Though it was quiet on the tourist front, we saw more Europeans here than the entire trip to date.

Angkor Wat is the drawcard. Angkor Wat means City of Temples and is said to be the largest religious monument in the world. This UNESCO World Heritage Site of over 160 hectares was built in the 12th Century, the work, our guide told us, of 6,000 men and 4,000 elephants. Endless wall etchings depict bygone battles, and restoration work is never ending. There are several areas, so it pays to have a local guide and a tuk-tuk. The clean, green jungle setting is a balm to the soul. 

I left my soul with the children of Cambodia, with their joy in education and the love and appreciation they showed for these visitors from a far land bringing them a brighter future. Nary, who I sponsor, wants to go to university and have a career. I will support her all the way. 

To sponsor a child through the Cambodia Charitable Trust, visit cctnz.org.nz

Baker Gatherer

Hamiltonian Dane McGregor, otherwise known as the Baker Gatherer, started his baking journey with a love of food, childhood nostalgia, curiosity, and a willingness to experiment and create. Constantly learning and trialling new recipes and techniques, Dane has kindly shared some of his successes with UNO.

Beer and Pretzel Cupcake

A beer and chocolate-flavoured cupcake, topped with cream cheese buttercream and pretzels.

Prep time: 40 minutes

Cook time: 20 minutes

Makes 12

Cupcake

130ml beer

120g butter

40g cocoa powder

200g caster sugar

1 large egg

70g sour cream

1 tsp vanilla extract
120g plain flour
1¼ tsp baking soda

For the Top

80g butter, room temperature

150g cream cheese, room temperature

420g icing sugar

1 tbsp milk

Pretzels

METHOD

Preheat the oven to 170°C bake and line a cupcake tray with 12 cupcake cases. Set aside.

In a medium-sized saucepan, add in the beer and first measure of butter. Stir on a low heat until melted and combined. Do not boil.

Remove the saucepan from the heat, then whisk in the cocoa powder and sugar until dissolved. Allow to cool slightly.

Using a freestanding mixer or handheld beater, beat together the egg, sour cream and vanilla in a separate bowl until combined.

Slowly pour the beer and butter mixture in with the egg mixture, while still beating on a low speed. When combined, add in the flour and baking soda and continue to beat until smooth.

Transfer mixture to a small jug and pour into prepared cupcake cases, filling to about ⅔ full.

Bake for around 16-20 minutes or until a toothpick comes out clean and cupcakes spring back when touched. Remove from the oven and allow to cool.

For the buttercream, add the butter and cream cheese to the bowl of a freestanding mixer or using a handheld beater, and beat for about 2-3 minutes until well combined.

Add the icing sugar in two stages, beating for another 3 minutes between each addition. If the buttercream is still quite firm, beat in small amounts of milk until desired consistency is reached.

Pipe blobs of buttercream on top of cooled cupcakes and decorate with pretzels. You can either roll the top of the cupcake in a saucer of broken pretzel pieces or spend some time arranging pretzels on top by hand. Enjoy!

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Banana, Peanut Butter and Bacon Cupcake

A soft banana cupcake, topped with peanut butter buttercream and crispy bacon.

Prep time: 40 minutes

Cook time: 20 minutes

Makes 12

Cupcake

100g caster sugar

20g brown sugar

140g self-raising flour

½ tsp baking soda

2 large eggs

125g butter, softened

½ ripe banana (approx 70g)

1 tbsp milk

For the top

4-5 slices of streaky bacon
150g butter, softened
60g smooth peanut butter
270g icing sugar
1 tbsp milk

Peanut crumb

30g smooth peanut butter

30g icing sugar

METHOD

To start, flick oven on to 180°C bake and fill cupcake tray with cases. Set aside.

For the cupcakes, whisk together the sugars in a freestanding mixer.

Sift in the remaining dry ingredients and then add the eggs, butter and mashed banana. Beat for about 60 seconds.

Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.

Fill paper cases about ⅔ full and bake for 16-20 minutes or until cupcakes spring back when touched. Allow to cool completely.

While the cupcakes are cooling, flick oven on to grill and grill slices of bacon on a sheet of greaseproof paper until cooked and crispy (or follow directions on pack). Allow to cool while you make the buttercream.

For the buttercream, beat butter and peanut butter in freestanding mixer
for 5 minutes, scraping sides down occasionally.

Sift icing sugar and add to the butter mixture in two stages, beating for another 3 minutes between additions.

On a slower speed, add the milk, then turn mixer speed back up and beat for another few minutes.

To make the peanut crumb, mix peanut butter and icing sugar together until it forms an even crumb and set aside.

Once the cupcakes and bacon are cool, pipe a blob of buttercream, cram full of crispy bacon, and sprinkle with the peanut crumb. This will have you all shook up!

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Sconut

A fusion of a scone and donut, covered in cinnamon sugar and filled with jam and cream.

Prep time: 40 minutes

Cook time: 15 minutes

Makes 16-20

Sconut

510g plain flour

5 tsp baking powder

Pinch of salt

1 tbsp sugar

2 tsp cinnamon

1 tsp nutmeg

60g butter

¾ cup milk
1 tsp vanilla extract

Cinnamon sugar

80g butter, melted

200g sugar

1 tbsp cinnamon

Filling

4 tsp water (optional)

1 tsp gelatin (optional)

200ml cream

80g icing sugar

1 tsp vanilla extract

Strawberry jam

METHOD

To start, flick oven on to 180°C bake and line an oven tray with baking paper.

Using a large bowl, add all of the dry ingredients and mix thoroughly.

Add the butter and rub in to dry ingredients until it resembles a fine crumb.

Finally, pour in milk and vanilla, and mix through with a knife until dough comes together (add a little more milk or flour to get the right consistency).

Turn dough out onto a floured bench and knead for about a minute before rolling dough out to approximately 1cm thickness.

Using a circular cookie cutter or upside- down drinking glass, cut out circles of dough and arrange them on a prepared baking tray. Bake for 15 minutes or until risen and cooked through.

While baking, start prepping the cinnamon sugar. Melt butter in a bowl and set-aside. Also mix together the sugar and cinnamon in another
bowl too.

When the scones come out of the oven, immediately coat them in melted butter and cover with cinnamon sugar one at a time. Set aside to cool completely.

Once cooled, it’s time to fill with whipped cream. I like to use gelatin to stabilise the whipped cream, which then holds nicely inside the sconuts.

To start, add the water to a ramekin, then sprinkle over gelatin. Allow to sit for roughly 5 minutes.

Either using a freestanding mixer or a handheld beater, beat the cream,
icing sugar and vanilla for a minute to combine.

When the gelatin is set, place in the microwave for 10 seconds to melt back into a liquid before pouring into the cream mixture while beating on a high speed. Continue to beat until whipped.

To assemble your sconuts, slice in half, pipe with whipped cream and add a dollop of strawberry jam. Perfect to enjoy with a hot cup of tea!

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Spiced Rose Shortbread 

A smooth and warmly spiced shortbread, topped with sweet and fluffy rose-flavoured marshmallow.

Prep time: 30 minutes

Cook time: 15 minutes

Chill time: 30 minutes

Makes 12

Shortbread

180g butter, room temperature

70g icing sugar

225g plain flour

1 tsp cardamom

1 tsp cinnamon

1 tsp ginger

1/2 tsp salt

Marshmallow

60ml boiling water

1 tsp gelatin

100g caster sugar

1 tsp rose water

Pink food colouring

Dried rose petals (optional)

METHOD

Using a handheld beater, cream together the butter and icing sugar
until pale and fluffy. Add flour, spices and salt and mix through until a firm dough is formed.

Roll out dough until 1.5cm thick and slice into rectangles. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.

Preheat oven to 180°C fan bake. 

When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.

For the marshmallow, add boiling water and gelatin to a large bowl, stirring to dissolve. Add sugar, rose water and colouring, and beat with a handheld beater on high for 10 minutes until thick, fluffy and sugar has dissolved.

Pipe on top of cooled shortbread and sprinkle with dried rose petals. 

Change of art

Tauranga Arts Festival is renowned for bringing the world to the city’s doorstep but for this year’s October 19-29 extravaganza, the new team at the festival’s helm are embracing the moment.

Words Sandra Simpson

The Up-Doos - He’s a Rebel

Taking on the mammoth project that is the Tauranga Arts Festival is beyond exciting for the new festival organisers.

“In building this year's programme, we're reflecting a need to provoke joy and belonging for our audiences – as well as undertaking necessary conversations with the vital voices of Aotearoa,” says artistic director Shane Bosher. “We'll be staging some out-of-the-box experiences, including an interactive work for families, which we are super excited about.”

The superb travelling venue, the Carrus Crystal Palace, will be at the southern end of The Strand waterfront for music, a night of comedy and all the fun of a poetry slam, with other performances and events unrolling throughout the city.

Our place on the planet is Oceania, borderless and vast, ranging from the fiery volcanoes of O'ahu to the wild tides of Rakiura. It’s a place rich with story that UPU brings to roaring theatrical life with an all-star line-up of Māori and Pasifika performers who will invigorate the words of Oceanic icons as well as writers transforming Aotearoa today, including Maualaivao Albert Wendt, Briar Grace-Smith, Apirana Taylor, Tayi Tibble,
Selina Tusitala Marsh and Hone Tūwhare. 

UPU

Tusiata Avia, whose work features in UPU and is the author of a previous festival hit, Wild Dogs Under My Skirt, is the first female Pasifika poet to win the Ockham Award for poetry. The festival is delighted to feature the ferocious stage adaptation of that award-winning 2021 collection, The Savage Coloniser. Avia’s unapologetic examination of race and racism is full of bold humour and lacerating truths. “This is a red-hot festival ticket that audiences should fear missing out on,” Shane says.

The Haka Party Incident brings the events of a more-recent history – the “last New Zealand war” in 1979 – to the stage in an award-winning production. Resurrected is the eventful day when a group of Auckland University engineering students rehearsing their annual tradition of a mock haka are confronted by the activist group, He Taua. Provocative, resonant and unforgettable, this is a not-to-be-missed theatre event from writer and director Katie Wolfe.

The Haka Party

Laughter is an important component of any Tauranga Arts Festival and, thanks to an evening exploring questionable dating choices and romantic misadventures with Mr Wrong, the Carrus Crystal Palace will be a rollicking place to be. He’s a Rebel is a playful cabaret performed by The Up-Doos, actress-singers Liv Tennet, Esther Stephens and Aria Jones, who feature the music of Dionne Warwick, Shangri-Las and The Chiffons, among others. 

Meanwhile, in her new solo show Mean Mums, actress Morgana O’Reilly wants to tell you Stories about my Body, some not-so-funny, but some definitely funny, and with the healthy reminder to be more gentle and kinder to ourselves. Warning: There will be nudity (and you will love it!).

Do you love to sing, but only when no one’s listening? Two of Aotearoa’s musical heavyweights – award-winning musical director Jason Te Mete
and Rutene Spooner, a member of the Modern Māori Quartet – will tempt out your inner star and let you enjoy the thrill of a collective performance. In Battle Chorus, the maestros divvy up their audience and fight it out in a social singalong. With a complimentary drink to loosen the vocal cords, audience members will learn harmonies to great Kiwi hits, then join forces in a fun sing-off.

Tusiata Avia

A rising star with a voice born in the rushing mountain streams and placid green bush of Te Wai Pounamu is singer-songwriter Jenny Mitchell, who blends folk, alt-country and Americana into her own captivating style. Just as her songs speak to the family ties that bind, so too does her backing band that includes her identical twin sisters, Maegan and Nicola, accomplished performers in their own right.

Festivals encourage innovative art and Kiwi singer/songwriter Finn Andrews, lead singer of the rock band The Veils, does just that by joining forces with the luscious sounds of violin, cello and piano of NZTrio’s contemporary classical musicians Amalia Hall, Ashley Brown and Somi Kim to perform songs from One Piece at a Time, Andrews' first solo album and previously unreleased material.

Finn Andrews, Amalia Hall, Ashley Brown and Somi Kim

As well as top home-grown talent, the festival is thrilled to welcome Gráda, a five-piece Irish folk band (albeit one with a Kiwi member) that has reunited in 2023 especially for a New Zealand tour. Said to be to its genre what Arcade Fire are to indie (a big compliment), Gráda has appeared multiple times in Ireland’s top 10 music charts. 

Thought-provoking conversations are guaranteed with a Speaker Programme that includes novelist Emily Perkins, Jared Savage (Gangland), writer and director Katie Wolfe, comedian and writer Michele A’Court, children’s author Dame Lynley Dodd, and while playwright Nathan Joe, who also performs his Scenes from a Yellow Peril as a spoken-word event.

Another high-impact performer sharing stories from a life that straddles two cultures is Sameena Zehra, an award-winning performer, writer, director and blues singer-songwriter. Before moving to Aotearoa, Sameena lived in Britain where she performed at the National Theatre and toured internationally with the Royal Shakespeare Company. Her show, Tea with the Terrorists, confronts everything, whether sombre or silly, with a light and insightful touch. 

Jenny Mitchell

A Seat at the Table is one of the visual art installations in the central city during the festival. Attempting to rebalance the voices at the table of contemporary fine art, this intriguing work asks spectators to move around a large dinner table, with each place occupied by work from a diverse point of view. Pull up a seat and taste a more balanced contemporary art diet. Like the festival itself, everyone’s invited to this party!  

Tickets from ticketek.co.nz or the Baycourt box office in Tauranga. See the full Tauranga Arts Festival programme at taurangafestival.co.nz

Superpowered seaweed

Humble and ubiquitous, seaweed has been around since before the dinosaurs, and an enterprising Paeroa family has harnessed its natural benefits for the agricultural industry and beyond.

Words Catherine Sylvester

Paeroa, nestled at the base of the Coromandel Peninsula towards the northeast of the Waikato; unofficial antiques capital of the country, geographical originator of the quintessentially Kiwi soft drink L&P, and home to the whānau-founded, owned and operated Agrisea, which specialises in the manufacture and innovation of high-nutrition seaweed products. 

If you’ve found yourself traversing north on State Highway 2, emerging from the Karangahake Gorge, you may have spied their factory to the left and wondered exactly what one does with seaweed aside from wrapping sushi rolls with it. The answer, it turns out, is quite a lot.

Tane and Clare Bradley are second generation kaitiaki, or caretakers, of the family business. It was Tane’s parents, Jill and Keith, who saw the potential the marine algae has to make a positive impact on the nutritional and environmental aspects of the food we grow and eat. Almost 30 years ago, a summer spent working on organic farms saw the couple witness firsthand the benefits seaweed nutrients could have on land and crops. Having complete confidence in their discovery, they packed up their family and moved from Tāmaki Makaurau to the more affordable Paeroa to realise their dream of creating organic products to support the home gardener.

“All us kids thought it was just a hobby till they called a family meeting, sold the house, and off we went,” laughs Tane. “We thought they were nuts!”

From humble beginnings selling Ocean Organics seaweed products from the store they rented and lived behind, the business flourished and in 2004 rebranded to become Agrisea, with an expanded focus to include the horticultural and farming climate of the industries the company found itself on the doorstep of.

Clare explains that the Agrisea products are biostimulants, rather than fertilisers.

“Fertilisers work by supplying nutrients such as nitrogen and phosphorus, which in overuse have a negative effect on the farm system and environment,” says the company’s CEO. “Biostimulants stimulate natural processes within the plant and soil to enhance growth, efficiency and health.  It’s the plant equivalent of the difference between running a well-serviced car, rather than just putting more oil and gas in it.”

The couple met 18 years ago when Clare was forced to return to New Zealand due to a flesh-eating disease she’d picked up while living and volunteering in the Amazon rainforest. They laugh when retelling this story, which is typical of the pair’s positive view on life.

“Tane makes friends wherever he goes,” Clare explains. “That’s how we’ve started some of our latest collaborations.”

Innovation and forward-thinking are keys to the company’s success. As well as three core agricultural products, they’ve found exciting and interesting ways to incorporate seaweed into new offerings as diverse as alcoholic beverages, kombucha and bee nutrition.

“We’ve partnered with Dominion Salt to make New Zealand seaweed and salt blocks for animals, and Roa Kombucha to make a delicious new drink,” elaborates Tane. “We’ve partnered with others to make a seaweed stout, vodka and gin!”

Apiarists and bees alike have fallen in love with the company’s Bee Nutrition that provides the essential amino acids, trace elements and minerals bees need to grow and reproduce, and the company has gone global with the product.

The apple hasn’t fallen far from the proverbial tree with the Bradleys, as they’ve inherited Jill and Keith’s original care and concern for others and the environment.

“Mum always used to say, ‘We’re not here to buy baches, boats and BMWs’,” Tane says. “'We’re here to make a difference.'”

This care comes in the form of research into the potential seaweed has to remove toxins from our coastal waters. Their pilot programme has seen great success with the next step being to figure out how to replicate this on a larger scale.

They’ve also partnered with Our Land and Water to research ways the mana and mauri of soil can be respected, and how a combination of matauranga Māori farming practices and science can create positive change.

So next time you find yourself in Paeroa and spot the Agrisea hub, take a moment to marvel at the wonder and potential of this humble gift from the sea, and all the superpowers seaweed has to offer. 

Agrisea.co.nz

Style status

Spring into action with trans-seasonal pieces

Words Nicky Adams

Augustine Ezra Skirt $159.99, Betty Blazer, $199.99, AND Kesha top, $139.99, all from Augustine.co.nz

READ THE ROOM

Again and again the same phrase is being reiterated – timeless rather than trendy; reimagining and repurposing classics with sensitivity to the economic climate. Staples should make up around 70 percent of your wardrobe and be trans-seasonal. If you update with one basic, make it utility wear – a pair of cargo pants, jacket or dress. Rather than the shapeless low-rise trousers of Y2K, this time cargos are tailored, and utility wear boasts well-placed pockets and comes in a range of colours and fabrics. Trousers are a solid staple this season; along with
ultra-baggy styles, straight leg (both jeans and tailored) are a great investment.

Unisex ACW X TBL Hunting Parka, $1,500 from timberland.co.nz

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Xander tailored pant, $159 from iloveugly.co.nz

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PUMA Cali Court sneakers, $160 from nz.puma.com

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RETRO CHIC

Great for the office, casual or event wear is the spring staple of florals, and jewel tones give a fresh perspective. Tweed is strong this season and along with the classic jacket, there are sheath dresses and two-piece combos. Meanwhile the white sneaker trend has morphed into subcategories. Celebs have been seen in Adidas Originals which look great with wide-leg pants. Elevated sports luxe tends to be understated and easy to pair with anything, while the closest to a “trainer” often introduces colour while giving a 90s vibe (the Asics Gel Kayano celebrated its 30th anniversary with a new release). These are best paired with oversized blazers and baggy jeans, not dresses.

Trelise Cooper At A Cinch Dress, $899 from wendysboutique.co.nz

Asics Gel Kayano Legacy, $340 from asics.com/nz/en-nz 

Twist detail halterneck jumpsuit, $215 from Cos, Commercial Bay, Auckland 

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TRENDING NOW

Most wanted this season

BRIGHT, SUNSHINY DAYS

As the weather starts lifting, why not lean into glamour with something elegant or slinky. Corset styles are here to stay, and have been worked into patterned and floral dresses, giving off a vintage rather than bedroom feel. If you gravitate more towards easy to wear, easy to care, then a strapless silhouette is a key look, whether in maxi or mini length. Again, there’s that 90s minimalism prevalent in the aesthetic, but stretch fabrics have come a long way in that time, so comfort is a bonus. Necklines have been a focus for summer styles, with delicate shoulder reveals and halter necklines big news, whether in tops or incorporated into all-in-ones. Spring pastels are a tried and tested seasonal win. While barely there hues of baby pinks, blues, lavender and sunshine-yellow may feel like a cliché, they just look so good as the weather brightens.

Knewe Dakota Dress, $229 from street2surf.co.nz 

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L’idee Vacances top, $262 & skirt, $239 from superette.co.nz

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Venice Shoes, $319 from nicolerebstock.com

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Simply Italian Wreath Earrings, $244 from tillyandtiffen.co.nz

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FESTVAL FEVER

If concert wear is front and centre, you’ll know that the bigger the star, the more themed the ensemble. While festival fashion has always been a thing (think Coachella, as much a fashion statement as an event, or Glastonbury grunge aesthetic), it seems themed threads have gone mainstream – so much so that some websites (ASOS, One Teaspoon) devote sections to concert looks. Cowboy boots will forever be synonymous with boho, as chic with shorts as with sequins; the Taylor Swift Eras tour has made fringed outerwear a must-have. Check out party dresses that can be paired with sneakers as well as heels – comfort is key! The concert must-have of 2023 is the perspex bag; rather than just another revival of a 90s look, its high visibility ticks all the security boxes.

Self Portrait Gold Sequin Mini Skirt, $589 from superette.co.nz

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All Star Hand Embellished Leather Jacket, $780 from oneteaspoon.com.au 

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Aviator sunglasses, $39.99 from

wild-kiwi.co.nz 

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Golden Emboss Glamour shoes, $219 from minx.co.nz

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Celestial Rose Long-sleeved Top, $109 from oneteaspoon.com.au

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Mini Slouch handbag, $380 from helenmiller.co.nz 

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WHAT TO WEAR

How to tackle a dress code. 

Event wear dressing goes hand in hand with several “in a perfect world” prerequisites. Ideally, the outfit will be unique enough that you don’t arrive and find you’re twinning with anyone else; the ensemble will be crease-proof – and sweat-proof – enough to survive the day and, of course, it goes without saying that you feel like the very best version of yourself when you rock up to the do.

Depending on your relationship with fashion, the chance to go all out for an event, whether it be the races, a wedding or a formal evening, can either get the adrenalin pumping through exhilaration or sheer terror. You may have more than one date in your diary, but lots of events doesn’t have to mean lots of looks. Going to the races calls for something on the classic and conservative side (go easy on the cut-outs, sheer and above-the-knee) as does a wedding, so it’s possible there could be crossover for these events. Equally, for a cocktail or a black-tie event, one outfit could serve both purposes. Change up the accessories, jackets and hair and no-one need know. 

If you want to guarantee a unique look then shopping for vintage is fun, but if you’re buying unseen then it’s worth remembering sizing has changed over the years; a dress from the 70s will size smaller than present day. Renting occasionwear is increasingly popular and is a great way to source a label you might not find locally. Australasia has some phenomenal boutique designers; the smaller the run rate, the better your chance of being a standout.

Decoding the invitation

Navigating a dress-code can sometimes feel dicey, but it doesn’t need to be:

Smart/casual – dress up a little and break out that elevated look that’s just a smidge too smart for a dinner date. Preferably not jeans (unless they’re dark denim and you might get away with it) paired with a chic top for women or collared shirt for men rather than a tee, and heels or dress shoes as opposed to trainers.

Cocktail – bring on the satin, silks, velvets... A cocktail dress is traditionally thought of as around knee-length, although maxi is equally on point. For men, suits (with shirt and tie), usually dark in shade but if it’s a daytime event, light colours can be cool. 

Black tie – gown or cocktail dress, go big or go home. Elevate your look with accessories, evening bags, jewellery, shoes. Tuxedo for men with bow tie.

White tie – this is top tier, so if you’ve been invited to an event like this, it’s unlikely you need advice! On the off-chance you do, then floor length gown terrain, tails for men – and white gloves all around.

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Key looks for event wear spring 2023

Orange has been noted as a number one wedding guest colour this season, while green, brown and navy are also topping colour charts. Along with longer hemlines, cocktail, boho and western looks. High/low hemlines, tulle and ruffles. Elevated fringe.

Inside scoop

For women:

“The biggest trends we’re seeing are lots of bright colours and beautiful prints which Trelise Cooper does so well; we’re also seeing florals coming from our European labels.” The team at Wendy’s Boutique

For men: 

“Shades coming through are rich dark greens, with complementary brown/tan buttons and contrasting stitch on jackets. White or black shirts with subtle textures look sharp worn underneath.” Jason Dovey, Bond & Co.

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FASHION FORECAST

Get ahead with the latest summer fashion trends.

Seeing Red

For those desperately trying to balance out the shades of pink that are everywhere this spring, then throw in some red. A colour that is not only strong for summer, but one that is dominating the colour wheel for next autumn, it’s being showcased as head to toe rather than just accents. If you want to get ahead of the curve, this is one way to do it. 

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Wrapped Up

Never far away from the top trends, the bow is back this summer. On skirts, dresses and blouses – whimsical and romantic, for 2023, the bigger the bow the better. Oversized makes for a statement, and whether
on the shoulder as a strap detail, or added as a three-dimensional embellishment, the feminine look is a hit. If this is too much, then the easiest way to wear a bow is a loosely tied pussybow blouse.

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Water Works

Summer resort trend is all about the mermaid inspiration – ranging from
a sprinkling of ocean to full- on Ariel under the sea. A body-skimming gown with a fishtail skirt is an obvious interpretation, along with pearl jewellery, crochet separates and sequin column dresses. If sequins feel like they’ve supersized, that’s because they have. Outfits are bedecked with lots of the larger scale-like sequins – paillettes. Sealike shades bring the look into force, with aqua, cerulean and cobalt colourways. 

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Pep Talk

If you’ve started noticing a resurgence of the peplum trend, you’d be right – and by summer it will be in full force. Generally a more structured look that in itself can be divisive, historically it has played into tailoring; however with its summer ’23 reboot it’s being incorporated not just into dresses but also jackets and tops, while being softened into almost a frill
in some cases.

Inside the mind of Richard O’Brien

Enter the surreal world of actor, writer and musician Richard O’Brien. Residing in Katikati, the Rocky Horror Picture Show creator takes us on a journey through the history of the world-shaking musical he wrote exactly 50 years ago.

Words Karl Puschmann
Photos Graeme Murray + supplied

I feel a slight shiver of anticipation as I approach the front porch of Richard O’Brien’s homestead, which sits between Tauranga and Katikati and overlooks the harbour. As a struggling theatre actor in the 1970s, Richard wrote a musical in order to create himself a job and have something to act in. That musical was an instant phenomenon and would go on to become the very definition of a cult classic, with the BBC hailing it as “the one cult movie to rule them all”.

As a teenager, it blew my mind when I discovered it had been written by a New Zealander. This was something far more impressive to me than any number of Rugby World Cup wins or America’s Cup victories. Richard’s musical was called The Rocky Horror Picture Show. 

A sexy, madcap tribute to Richard’s beloved sci-fi and horror B-movies of the 1950s, Rocky Horror revolves around a wholesome, newly engaged couple who seek refuge from a violent storm in the castle of Dr Frank-N-Furter, a lascivious transvestite scientist who is conducting strange experiments in his laboratory. The story follows Frank-N-Furter’s efforts to – depending on your view – either sexually corrupt the couple or sexually liberate them. And then aliens get involved.

Joseph and the Amazing Technicolour Dreamcoat this is not. Rocky Horror is deeply weird, unashamedly sex-crazed and extremely funny. It features some absolutely banging tunes, the most famous of which is “Time Warp”, a spot-on rock n’ roll parody whose infectious lyrics instruct you how to dance to it (It’s just a step to the left / and then a jump to
the right). But songs like “Dammit Janet”, “Sweet Transvestite” and “Touch-a, Touch-a, Touch-a, Touch Me” are right up there with it in terms of memorability and sing-along catchiness.

On stage, the musical was an instant hit when it debuted in June 1973, in the small upstairs theatre of the Royal Court Theatre in London’s West End. The show became the hottest ticket in town and quickly outgrew the venue, moving to bigger and bigger theatres and collecting awards. Two years later in 1975, the film adaptation was released with most of the original cast reprising their stage roles, including Richard as the hunchbacked butler Riff Raff and Tim Curry in his star-making performance as the fishnet stocking-clad, nymphomaniac Frank-N-Furter. And that’s when things for Richard and Rocky Horror really launched into outer space. 

I knock on the door and the shutters, which I presume had been closed so UNO’s photographer could take these stunning portraits of Richard in his open-plan living area, are opened, allowing me and bright rays of light to enter. Having just finished the shoot, Richard, resplendent in black with a sparkling diamond necklace rubbing up against a sheer silky negligee that’s exposed under his open shirt, has taken a seat at the circular dining table. He’s now 81 but exudes an ageless androgynous glam rock cool.

To his left is a gleaming white baby grand piano that’s covered in stacks of books, and beside that is a flamboyantly dressed life-sized mannequin. Behind him is a wall covered from floor to ceiling in currency from around the globe, with the phrase “The root of all evil” painted in the middle. 

There’s so much to take in. Everywhere you look there are bright artworks, sculptures, instruments, books or pop culture collectibles. But don’t get the impression that it’s cluttered. Everything has been curated and displayed with an artist's eye.

I take a seat at the table as his wife Sabrina brings out a freshly brewed pot of strong coffee and a plate of chocolate bikkies before disappearing into the house, leaving Richard and I to talk.

Did she pull the curtains again on her way out? I’m not sure. But the day’s bright sun very quickly dissolves into a smeared golden haze, lending our chat an almost dreamlike quality as we veer away from Rocky Horror to discuss everything from the evolution of man, politics and religion, to what awaits us in the afterlife.

It was appropriately surreal. It’d be disappointing if an audience with the creator and star of Rocky Horror was not an intrinsically and pleasingly strange experience. There are also moments of breathtaking performance when he figures the best way to answer a question is to simply demonstrate rather than explain. 

A question about writing Rocky Horror’s world-famous songs sees him answer by picking up a guitar and brilliantly performing a tune from his upcoming musical The Kingdom of Bling before joking, “Three chords do go an awfully long way.”

And when I ask about his creativity, Richard says he’s striving to “create a gem of a phrase equal to Oscar Wilde,” before dramatically reciting an astonishing and wondrous poem titled The Fatous Fowl from a collection of children’s poetry he’s currently looking to have published, which consists entirely of sparkling gem-like phrases.

But before all that, we have to start with Rocky Horror which, unbelievably, celebrates its 50th anniversary this year. 

“I really think it's wonderful,” Richard says when asked about the musical hitting this impressive milestone. “It's so nice to meet so many people that love it.”

Then, as a nod to his purpose for writing it in the first place, he adds, “And it's so nice that it has employed so many people over the years.

“Without it intending to be, it’s become a kind of haven for people who feel different sexually. We all know that nobody asks to be born straight or gay. We seem to be going backwards slightly, don't we, on this whole issue. I thought we'd have got over that. I thought we all understood now that people are born gay and people are born transgender. It's not a choice. I thought we'd all agreed on that. But lately, we're becoming confused by the whole subject once again. I prefer a more tolerant society. I'm not sure if I approve of being too tarty in public.”

Then he chuckles softly and says, “Although, I think you should push the boat out occasionally. We don't want to live in a stuffy, staid, deeply evangelical society. It’s unhealthy.”

It’d be easy to think Rocky Horror was Richard purposefully pushing the boat out, ruffling the feathers of stuffy old England while waving the flag for LGBTQIA+ ideology and inclusivity. But that would be wrong.

“Rocky was a piece of adolescent fun. A boys' bedroom musical,” he says. “It has nothing of great import to say. It's not a political piece. It’s just what it is; a piece of nonsense. It’s very entertaining and it’s not a bad yarn. As a piece of storytelling and entertainment, it’s perfectly good and enjoyable, and fun. But for it to have had this longevity… It doesn't make a great deal of sense.”

He sounds almost puzzled by its success. But then, he’s struck by a thought.

“Maybe,” he begins, “that’s all we want? Maybe it’s the fact that Rocky Horror guarantees an evening out. You’re going to enjoy yourself and have a good time. It really could be just as simple as that.”

Perhaps. Rocky Horror is a good time. A whole subculture has grown around the movie, with people dressing up as their favourite characters and singing along with the film, while the stage play is said to be performed somewhere around the world every single night. 

But it’s also credited as being a major influence on the counterculture and sexual liberation movements due to it being one of the first popular
and successful musicals to depict fluid sexuality and progressive values.

“It’s become connected by default to transgender issues and gay issues. I understand that and I'm glad that the world became more liberal,” he says. “As I get older, I’d like the world to be much, much more liberal and much more left-wing. I wasn't always that way. I was ‘conservative’ with a small ‘c’ when I was in my 20s.”

A surprising admission after he’d described himself as “a dope-smoking hippie” during the time he was writing Rocky Horror. 

“Well, I hated the politics of envy. If people have a nice car and enjoy it, I say f**k it, they’ve earned it. That’s their right. They’re only caretakers anyway. It’s only yours while you’re alive. I don't like resentment,” he explains. “But I really loved the fact that there's a welfare state. I say to look after those who are less well-off, disenfranchised, isolated, or marginalised. It means that we’re civilised. If we start putting some bucks into that, it means we're really civilised. The glorification of wealth by the right-wing is an empty path. It’s really a glorification of greed. And that's shameful.”

Politics is a subject that’s very much on his mind. He especially has a keen interest in the circus of American politics and holds sharp vitriol towards the likes of Donald Trump and those who hide unsavoury, rights-destroying political convictions behind the facade of religion.

“It's odd to me that people prefer fantasy to rationality,” he sighs. “I think as a human race, we've lost the plot. Religion has led us astray. It confused our thinking. It demands that you abandon rationality and believe in an invisible man in the sky.”

It’s ironic, I say, that religion’s promise is on what happens after you’re dead, rather than doing good while you’re alive. 

“Well, I do hope there’s something more because what I would like to do – what Sabrina and I want to do – is travel through time and space for eternity. To see how it all started and what went on. To see life on other planets and to look back on our own history. I can't wait to get back to the megalithic period. That’s my favourite. I want to know the answers to everything.”

Despite his age, his curiosity and creativity remain as strong as ever. Far from sitting back and watching the world go by, Richard’s working on a myriad of projects. There’s his art, which is currently going through a pastels phase, and the aforementioned children’s poetry book as well as The Kingdom of Bling, his brand-new musical which he describes as a “satirical fairytale”.  

“I have fun working and writing and doing things,” he explains simply. 

His slightly posh and proper accent betrays the short decade he spent as a child growing up in the upper-class town of Cheltenham, England before his family immigrated to Tauranga when he was 10 years old, but his affection for this adopted area can’t be overstated. 

It’s so strong, in fact, that rather than produce The Kingdom of Bling among the bright lights of Soho, Broadway or closer to home in Auckland
or Wellington, he’s instead chosen to put it on at his old school, Tauranga Boys’ College.

Smiling warmly, he says, “We’re going to have the world premiere of The Kingdom of Bling using pupils from the primary school plus students from the boys’ and the girls’ colleges. What joy.”

He’s a singular presence with a highly theatrical aura. He carries a reputation for being a little prickly at times, but this morning he’s nothing but delightful company, whether slamming close-minded politics, marvelling at the hidden mysteries of the cosmos, recounting minutiae about the creation and legacy of Rocky Horror to an obvious fanboy or enthusing about his latest works. 

“I’ve always lived in my head,” he says. “Being transgender and not being able to talk about that and yet wanting to be a young rock-and-roller...
But I enjoyed myself. I never felt that I’d been shortchanged in any way. Life is what it is and you get through each day. I was a dustman. I cleaned people’s houses. I pumped gas. I did a lot of these jobs.”

While he found success in London, he did so with a very Kiwi attitude. He didn’t wait for anything to happen. He made it happen. He knocked on doors. He took any theatre stagehand job he could get just to feel a part of that magic. 

And when he couldn’t get acting work, he sat down and wrote his own musical, inadvertently creating a show that would resonate with millions of people around the world and become a saucy, fun, fishnet-clad beacon of the LGBTQIA+ community in the process and championed as a progressive cultural landmark. So happy 50th birthday, Rocky Horror, and bravo Richard. 

To quote his character Riff Raff in "Time Warp", “It’s astounding.”

Fresh flavours

Stacey Jones introduces us to Tauranga's newest – and supremely talented – chefs.

You know you're having a food moment when, 13 years later, you close your eyes and you can still taste it. That happened when I first stepped into the French Café in Auckland and was treated to a deconstructed lemon meringue pie, perfectly executed by Simon Wright. So imagine my delight when I learned that the very same chef behind the infamous citrus dessert was venturing to Tauranga to head up Clarence Bistro. 

Simon Wright of Clarence Bistro

The arrival of new chefs in the Tauranga region is cause for celebration. With the culinary landscape constantly evolving, these talented chefs bring a big dollop of energy, flavours and new ideas.

Simon and his family previously settled in Whangamata after selling the French Café in 2018. A few years down the line, after setting up the renowned Gather & Roam, they felt ready for a new challenge.

Simon explains, “We loved being by the beach, so Tauranga was a lovely, natural transition. It has such a great balance of beach with a cosmopolitan twist.”

“We’re six months in and still finding our feet. We’ve launched a French du jour-style menu in a two- and three-course format to really capture the essence of a bistro. My food philosophy is to use the best of everything. Fish is line-caught, meat is organic or naturally raised, and vegetables are from a collective in Katikati, who are spray-free.”

But it’s not only the CBD that is being treated to some culinary creativity. I was delighted to discover that another passionate chef, Italian Simone Saglia, has taken over the reins of The Trading Post in Paengaroa, together with wife Kylie, who runs the front of the house.

Kylie and Simone Saglia of The Trading Post

“I started cooking and experimenting with food from a very young age,” Simone says. “I would visit my aunt’s house after school, and she would teach me how to cook. Hearing her talk about food, and then tasting how good it was, definitely sparked my interest.”

His journey led him to study at the culinary art school IIS Giolitti Bellisario in Mondovi, honing his skills at Michelin-starred restaurants. Venturing to London, Simone expanded his horizons before an exciting opportunity arose. “One night when working at Harry’s Bar, Neil Perry came into the kitchen and asked if any chefs would like to move to Australia and help him open Rosetta in Melbourne.”

With a culinary style that marries tradition with a modern twist, Simone lets the flavours take centre stage. His standout dishes include must-try lasagna, mouthwatering beef and chamomile ravioli, and exquisite agnolotti del plin with three cheeses.

While we’re on the subject of Italian cooking, meet Stefano Raimondi,
owner of Autentico, another chef who is bringing the essence of Italy to the Bay. He hits the nail on the head when he says, “Italian cooking classes, with a real Italian chef − how could you say no, right?"

Stefano Raimondi of Authentico

Embodying the Mediterranean spirit, his cooking style is a celebration of simplicity and tradition. He explains, “When I'm doing a menu, I usually find a good seasonal product, and my mind starts thinking about possible matching flavours and the best way of treating it. Remembering and mixing dishes learned in almost 20 years of cooking.”

Currently collaborating with Basilico pizzeria making fresh pasta and sauce, owning a food truck called Fritto, and planning pop-up dinners, Stefano has some delicious plans ahead. His classes run most Sunday afternoons and will feature favourites such as mushroom risotto and tiramisu. 

Stefano’s Italian cooking classes

Wrapped in aroha

These Māori-designed organic
cotton baby blankets and throws
blend traditional elements,
modern style, and timeless quality.

Photos Ria rawiri

Tasmyn Roach's idea for organic cotton paraikete (blankets) came from her love of making baby blankets for close friends and whānau. But as she learned more about her own culture and heritage, a passion for te ao Māori blossomed into a fusion of creativity and entrepreneurship – and Awhi was born.

Working alongside her sister Shenaye, partner Lance, and son Kahika, Tasmyn founded Awhi Company – the word “awhi” means “embrace” or “cuddle” – selling unique Māori-designed baby blankets, muslin wraps, and throw blankets that feature traditional Māori designs, patterns, colours, and themes. “I want to normalise Māori culture for the next generation,” Tasmyn says. “Each blanket is designed with an element of te reo Māori or Mātauranga Māori to ensure our pēpi stand strong in their identity from the moment they enter this world.”

With a degree in fashion design, Tasmyn is inspired by her journey learning te reo Māori, by the strength of her Māori heritage, and by a desire to celebrate and treasure Māoritanga. “Awhi encompasses everything I am about – values, focussing on te reo Māori, developing products for pēpi, and normalising te reo from birth,” Tasmyn explains. Here, she tells UNO more about Awhi. 

How did Awhi Company come about?

Awhi Company came about from my love for babies. I would make baby blankets for gifts for friends and whānau. My niece was the reason it turned into a business. She was born in Perth and I wanted to make some extra money to visit her. I started selling them on Facebook, auctioning one a night with the highest bidder at 7pm the following night winning the blanket. From there the demand grew, and so did my business. My partner and I eventually took a trip to China to check out manufacturers and ensure they had the same values as us and could create beautiful organic cotton blankets. 

What do you love most about it?
I think our pēpi are the most important thing in the world, and it’s our job to nurture and protect them. I feel so grateful that our blankets can play such an important part in their lives, help them settle, feel loved, warm and protected for many years. My niece is six and still has her Awhi Blanket!

What is your career background?
In 2012 I moved to Tauranga Moana and completed a degree in fashion design. I even took a couple of collections to NZ Fashion Week through Miromoda, which was an amazing experience. I then went on to work with our at-risk rangatahi, supporting them with education, employment and helping to remove barriers. On the side I was hard at work growing
Awhi Company organically. 

What inspires you?
At the moment I am inspired by the change that is happening around the motu. Te Reo Māori and Māori designs are becoming standardised in everyday situations. I love that we can play a small part of that by creating Māori-designed baby blankets and throws for the whare. What an exciting future for our tamariki here in Aotearoa!

What is most important to you – in work and in life? 
When you have a business you are so passionate about, the lines get blurred. Learning te reo Māori, travelling, and spending time with my whānau are important to me. Helping ensure our babies are wrapped in their culture and language from birth. My son is 18 months old now and I feel so lucky to be learning te reo Māori alongside him and for him. 

What's been the highlight of your business journey?
We have recently opened a shop at the Historic Village in Tauranga! Before then we were operating out of home. This was such a big moment for us as it opened a door and has enabled us to connect with our customers and community. We get to meet Māmā and pēpi and genuinely check in with people. As a māmā I know how hard the first year can be so creating a safe space for Māmā to come in is really important to us. We have a change table in store and a safe place to feed baby. 

What's next for Awhi Company?
Normalising Māori designs is only one part of our business. We are working hard to create intimate te reo Māori play groups for Māmā and pēpi. Helping Māmā on their journey of reclaiming their language for the next generation. We are so lucky and grateful for where we are and look forward to what else we can offer for our people.  

Awhicompany.co.nz

Asia Pacific’s culinary gems

If you’re planning your next holiday, there are plenty of destinations around the Asia Pacific region that are culinary gateways to a world of gastronomic adventures.

KINN Capsule Hotel, Singapore

Finding yourself scouring socials to find the best restaurants, cafes or markets to enjoy delicious food when planning for your travels? You’re not the only one! Savouring local cuisine is one of the many ways to immerse yourself in the destination’s culture. In fact, Booking.com’s Travel Confidence Index for 2023 revealed 63 percent of Kiwi travellers said Food and Dining was top of mind for their next travel agenda.*

From the hidden hole-in-the-wall joints of Japan to the bustling night markets of Taiwan, embark on a mouthwatering adventure that is sure to leave your tastebuds dancing with delight. While you’re out and about indulging in local cuisines, you can rest your food-filled bellies at some of the best accommodations recommended by Booking.com — rest assured that your stay will be as remarkable as your dining experiences.

Zagame’s House

Melbourne, Australia

Spanning across various suburbs, travellers can find themselves pampered with choice when strolling down Melbourne’s iconic Lygon Street. Here travellers can find a diverse culinary offering from restaurants boasting a 400 cheese pizza to fiery ramen, depending on which side of the street you’re on.

Where to stay: Located in the heart of historic Carlton, Zagame’s House is a labour of love from hotelier brothers Victor and Robert Zagame. This 97-room hotel showcases the best of modern interior design, luxurious amenities, and sustainable architecture. From the art to the menu, every inch of Zagame’s House is designed to inspire you.

Beauty Avenue Inn

Kaohsiung, Taiwan

Step into a vibrant tapestry of flavours, colours and cultural experiences at Taiwan’s Liuhe Night Market, nestled in the heart of the city of Kaohsiung. This bustling market plays host to a multitude of food stalls offering Taiwan’s most tantalising street food. From fresh seafood delicacies to the delectable bubble tea that Taiwan is renowned for, each bite tells a story you’ll be delighted to partake in.

Where to stay: Beauty Avenue Inn is a short walk from Liuhe Night Market and a short drive from other famous attractions including the Kaohsiung Museum of History and National Science and Technology Museum. Regardless if you’re travelling solo or in a large group, this boutique hotel has a range of rooms to accommodate guests.

Tokyo, Japan

Discover a taste of Japanese comfort food at Homemade Ramen Muginae. Tucked away in the bustling streets of Tokyo, this unassuming hole-in-the-wall store exudes an authentic charm — but don’t be fooled by its humble exterior for the wait for a seat could take up to two hours!

Luckily, the restaurant takes daily reservations starting at 9am, leaving travellers plenty of time to explore the surrounding streets. With one third (33 percent) of Kiwi travellers wanting to immerse themselves in local culture when travelling, tasting authentic cuisine at critically-acclaimed restaurants like this is the way to go.

Where to stay: JR-East Hotel Mets Omori is ideal for those who spend most of their days out and about in the city streets as it’s at the centrepoint of various attractions. The hotel is an eight-minute walk from Homemade Ramen Muginae and is near well-known attractions such as the Atre Omori Shopping Mall and a myriad of shrines such as the Omori Sanno Hie Shrine, Iwai Jinja Shrine and Enno-ji Temple.

Hong Kong

Prepare to be amazed by the culinary excellence of Cheung Hing Kee, a Michelin-recommended street food destination located in the lively streets of Tsim Sha Tsui, Hong Kong.

Renowned for their Shanghai pan-fried buns, this eatery is a testament to the exceptional gastronomy Hong Kong boasts. Indulge in equally-mouthwatering local dishes including the siu mai and har gow as Cheung Hing Kee presents a symphony of flavours that is sure to capture the true essence of Hong Kong’s street food scene.

Where to stay: If you’re looking for a fancier stay, the Kowloon Shangri-La, Hong Kong boasts seven dining options, including a Michelin-starred Chinese restaurant, tapas bar and cocktail lounge for foodies to continue their culinary crusade. The refined Asian-influenced decor blends seamlessly with richly coloured furnishings amid captivating views of Victoria Harbour and Hong Kong’s iconic skyline. The hotel enjoys a strategic location in the dynamic Tsim Sha Tsui neighbourhood, ideally situated for urban discoveries in Hong Kong’s shopping and entertainment district.

KINN Capsule Hotel

Singapore

Also ranked amongst the Top 10 most searched international destinations by Kiwis this winter season**, bustling Singapore is renowned for its street food culture. A must-not-miss culinary checkpoint is the iconic Maxwell Food Centre, which promises an array of rich flavours and aromas. Situated in the heart of Chinatown, this hawker centre is a culinary melting pot — whether you’re craving a traditional serving of laksa, a beloved national dish of Hainanese chicken rice or looking to beat the heat with a refreshing bowl of ice kacang, options here are plentiful and diverse.

Where to stay: You’ll have a great night’s rest in the spacious yet cosy capsule KINN Capsule Hotel. Boasting a total of 72 capsules designed for your comfort and privacy, this boutique capsule hotel is located in the heart of Singapore, a short distance from Chinatown, the Singapore River and National Gallery as well as a 10-minute walk from Maxwell Food Centre. It features a communal lounge and sun terrace, perfect for socialising on your travels.

*Methodology: Research commissioned by Booking.com and independently conducted by Milieu Insight among a sample of 8,800 respondents across 11 countries and territories across APAC (including 800 from New Zealand).

**Methodology: this report looks at search sessions in April (between 2023-04-03 and 2023-04-16) with check-in dates between July and August (2023-07-01 and 2023-08-31). For comparison figures we looked at search sessions between the same time period last year (2022-04-04 and 2022-04-17, with check-in dates between 2022-07-01 and 2022-08-31).