Year-round faves
Taupō local Vanya Insull, aka VJ Cooks, shows busy families how easy it is to throw together classic Kiwi recipes that taste as good as they look.
Taupō local Vanya Insull, aka VJ Cooks, shows busy families how easy it is
to throw together classic Kiwi recipes that taste as good as they look.
Sticky pineapple chicken bowls
These bowls are so fresh and delicious. The combination of the sticky chicken and rice with avocado, radish, and edamame beans is a family favourite.
Ready in 30 minutes | Serves 4
Ingredients
1 tsp sesame oil
600g boneless chicken thighs, diced
400g can pineapple pieces
3 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
1 tbsp cornflour
1 tsp crushed garlic
1 tsp crushed ginger
To serve
2 cups cooked rice
1 cup edamame beans, cooked
2 radishes, finely sliced
flesh of 1 avocado, sliced
1 spring onion, finely sliced
1 tsp sesame seeds
METHOD
Heat the sesame oil in a non-stick frying pan. Add the chicken and cook, stirring, for 5 minutes.
Drain the can of pineapple pieces, reserving the juice.
Add 1 cup of pineapple pieces to the frying pan with the chicken and cook for 3 minutes, until the pineapple starts to brown.
To make the sauce, measure 100ml of the reserved pineapple juice into a bowl or jug. Whisk in the soy sauce, sweet chilli sauce, cornflour, garlic and ginger.
Make a gap in the centre of the frying pan, add the sauce and cook, stirring, until the sauce thickens up and the chicken is cooked through.
To serve, divide the cooked rice between 4 serving bowls, then top with the sticky chicken and pineapple. Add some edamame beans and some sliced radish, avocado and spring onion to each bowl and sprinkle with sesame seeds.
Tips and tricks
Diced pork would also be amazing in this dish.
I like to give the leftover pineapple pieces to my kids as a snack or save them to use on a pizza.
Seed and nut bars
If you’ve ever eaten a sesame snap, you’ll have an idea of how these bars taste. Chewy and crunchy with a subtle honey flavour, they’re a great alternative to muesli bars in school lunchboxes.
Ready in 20 minutes + setting time Makes 16 pieces
Ingredients
½ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
1 cup desiccated coconut
½ cup rice bubbles
½ cup coarsely chopped roasted cashews
½ cup coarsely chopped roasted almonds
100g butter
⅔ cup brown sugar
¼ cup honey
METHOD
Line a 27 x 17cm slice tin with baking paper.
Place the sunflower, pumpkin and sesame seeds in a dry frying pan over a gentle heat and toast for 5 minutes, stirring constantly to ensure they don’t burn.
Transfer to a large mixing bowl and add the coconut, rice bubbles, cashews, and almonds. Set aside.
Place the butter, sugar and honey in a small pot on a low heat, until melted and bubbling. Continue to bubble for a further 2–3 minutes, stirring constantly.
Pour over the dry ingredients and quickly mix to combine.
Transfer to the prepared tin and spread out to the edges, pressing down firmly with the back of a spoon.
Chill until set, then cut into 16 bars. Store in an airtight container in the pantry.
Meatball subs
The beauty of these subs is that you can either make them from scratch with the meatball recipe below or, if you’re short on time, you can use pre-made meatballs from the supermarket.
Ready in 30 minutes | Serves 4
Ingredients
500g lean beef mince
¼ cup breadcrumbs
1 small onion, grated
1 egg
2 tbsp barbecue sauce
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 tsp garlic powder
½ tsp salt
1 tsp oil, for frying
325g tomato pasta sauce
To serve
4 long rolls
1 cup grated cheese
fresh Italian parsley, chopped
METHOD
Preheat the oven to 200°C fan grill. Line a baking tray with baking paper.
To make the meatballs, place the mince in a large bowl with the breadcrumbs, onion, egg, barbecue sauce, Worcestershire sauce, herbs, garlic powder, and salt.
Mix together with your hands or a wooden spoon.
Shape into 12 large meatballs or 16 smaller meatballs.
Heat the oil in a large frying pan and fry the meatballs until nicely browned and cooked through.
Add the pasta sauce and cook, stirring, for a few minutes, until heated through.
Cut the rolls in half and place them on the prepared tray. Divide the meatballs and sauce between the rolls.
Scatter with the cheese, then place under the grill for 10 minutes until
the cheese is golden and bubbling.
Scatter with parsley and serve immediately.
Tips and tricks
You can eat these as they are or add your favourite toppings, such as sour cream, mayonnaise, barbecue sauce, or fresh salad ingredients.
Chocolate whip cheesecake cups with berries
These deconstructed cheesecake cups have it all − a crumbly cookie base,
a creamy chocolate cheesecake centre, and a tart berry sauce. They can be prepared the day before and topped with fresh berries just before serving.
Ready in 30 minutes + chilling time Serves 4-6
Ingredients
150g plain biscuits
80g butter, melted
2 cups frozen mixed berries
2 tbsp caster sugar
100g milk chocolate
225g cream cheese, softened
½ cup icing sugar
1 cup cream
sliced fresh strawberries, to serve
METHOD
To make the cookie crumbs, place the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again until combined.
To make the berry coulis, combine the berries and sugar in a pot and simmer over
a gentle heat until the berries have broken down. Mash any large berries if need be.
Set aside to cool, then chill until needed.
To make the chocolate whip, break the chocolate into a microwave-proof bowl and microwave in bursts until melted. Allow to cool slightly.
Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth. With the mixer still running, slowly pour in half the cream. Once combined,
add the remainder of the cream and continue to whip until soft peaks form.
Remove the bowl from the mixer. Gently pour in the cooled melted chocolate, carefully folding it through to create chocolate swirls. Do not combine completely.
To assemble, divide half the cookie crumbs between 4-6 glass tumblers. Add half the chocolate whip and then half the berry coulis. Repeat with the remaining cookie crumbs, chocolate whip and berry coulis.
Chill for at least 4 hours or overnight, before serving topped with the strawberries.
Tips and tricks
You can use super wine biscuits or arrowroot biscuits in this recipe.
Images and recipes from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $39.99.
Nestled into nature
Shared family living can heighten the desire to move to the country. Avocados here increase the incentive, but separate living quarters also offer other options.
Shared family living can heighten the desire to move to the country. Avocados here increase the incentive, but separate living quarters also offer other options.
words Jo Ferris | photos Boundless Vision
Whakamarama is sought after within Western Bay of Plenty. It’s far enough from the bustle of Tauranga city, yet near enough for comfort when the need arises. Privacy here is absolute; nestled into the hillside with north-facing panoramic views using nature and landscaping to surround the home.
Looking down to Tauranga Harbour and the city below, Mauao stands majestically in the distance. Postcard imagery frames the harbour entrance and shipping – making gorgeous telescope views from this tranquil hillside location. Outdoor connections are integral to this home’s allure. Two living areas enjoy different settings and moods around the house. There’s a café patio, expansive full-sun decking, and a brick paved dining area around the open fire for barbecues. Fronting it all is a swimming pool; its curved, semi-infinity aspect inviting a cool dip while basking in the scenery. Some bedrooms also enjoy personal links outdoors.
The décor showcases charming traditional influences with the on-trend appeal of panelled walls. Practical hardwood flooring continues the modern thread, while high-raked ceilings and considered glazing ensure natural light and sun streams inside. Central to family life is a bespoke kitchen, its essential large island bench confirming this gathering point for entertainment. Chic finishings, ample workspace, and a spacious scullery secure a cook’s dream for hosting – particularly the barn door, which gives a butler’s entry into the scullery and out the back door. Barn-door styling also features elsewhere – most notably, a recycled native timber door to the fireside lounge.
Bathroom luxury is significant as well. Privacy for the master suite, a second guest ensuite bathroom, plus a lavish family feature everyone will want to share. Twin vanities disguise the double-entry, twin walk-in shower, while the oval bath spells total indulgence.
With five bedrooms in the main wing, it’s this home’s second wing that raises the bar. Self-contained living comprises one bedroom, bathroom and comfortable living with a generous modern kitchen. Separate in its own space, the unit connects discreetly with outdoor entertainment. A fully-fenced mature garden invites time outside for the family to explore. Lush landscaping wraps around the home in leafy garden pockets before meandering down into the orchard to check the avos and potter in the sheds.
With ample parking for the boat, campers and visitors, this is a property to share with family, or choose another path with Airbnb, perhaps? Anything is possible.
85 Plummer Road, Whakamarama
The cruising Kiwis
From personal tragedy was born an incredible oceangoing journey, with this intrepid family following their hearts – and their sense of adventure – circumnavigating the globe.
From personal tragedy was born an incredible oceangoing journey,
with this intrepid family following their hearts – and their sense
of adventure – circumnavigating the globe.
words Liz French | photos Jon Nash, Ivan Hamill + SV Selki
Declan, Ivan, Rachel and Rob dressed for the Australian beaches.
Circumnavigating the world on your catamaran is a massive adventure. It has been normal daily life for the Hamill family of five (six counting the cat) for the last five years. The backstory, and one reason for it, is a devastating event that has been forever woven into the fabric of Rob Hamill’s life.
Whakatāne-born Rob was 14 when the family lost contact with his older brother Kerry, known to be sailing in Southeast Asia. In 1978, when Rob was 16, it was confirmed that Kerry’s yacht had been ambushed in Cambodian waters by the Khmer Rouge and that he and a crewmate (the third shot during capture) had been held in the notorious Tuol Sleng prison in Phnom Penh, tortured, forced to sign false confessions, and murdered.
Kerry with his girlfriend Gail aboard the Foxy Lady with her freshly painted eyes in
Phuket, Thailand.
Knowledge that could have stymied Rob Hamill has, if anything, impelled him forward. Rob represented New Zealand in rowing for 16 years, winning a silver medal at the World Rowing Championships. He rowed in the Atlanta Olympics and may be best known for when he and crewmate Phil Stubbs won the 1997 inaugural Atlantic Rowing Race. Rob wrote a book, The Naked Rower, about this. He also made a documentary, Brother Number One, based on the quest for resolution for Kerry. His magnetism as a raconteur made him a popular fixture on the speakers’ circuit.
While the desire to retrace his brother’s journey was clearly a catalyst to set sail, it’s obvious this is a man with intrepid adventure in his DNA. He’s proud that his wife Rachel and sons, 22-year-old Finn, Declan (19), and Ivan (16), plus the cat, fully embrace it.
They bought Javelot, a 43-foot Fountaine Pajot catamaran, in Whangārei in 2014. It had been sailed out from Belgium and required maintenance before the family could make their first foray out of New Zealand. They honed their skills with several months of Pacific Island sailing. Rachel was new to sailing and recalls a particularly gruelling trip to Tonga as the only time she just wanted off.
Javelot, the Hamills’ floating home seeing out the day at Queensland’s, Double Island Point.
They departed on their circumnavigation of the globe in October 2018, making it to Darwin where Kerry had originally sailed from in 1977. When COVID-19 kept them in Australia, they discovered a captivating coastline, the Kimberley region in Western Australia a highlight. Being hit by lightning off the Gold Coast was the lowlight with thousands of dollars of electronics decimated.
Watch the Hamill boys on YouTube (“Kiwi Boys”) to see how they are revelling in having the world as their playground and classroom. You see the fearless three leaping off the catamaran, shimmying up rigging, and swimming with whale sharks. Declan, referred to fondly as “EMC” (the Expendable Middle Child,) cutting free a craypot that got stuck around their rudder. Eldest son Finn freediving to near disaster. All exploring wherever they are mooring. “They react calmly and rationally to every situation and show emotional intelligence way beyond their ages,” says their father, confident the lessons in resilience learned at sea will serve them well.
Finn was pulled from the depths by his father and brothers following a free diving blackout (re-enactment).
Finn is off the yacht often in his quest to row in the Paris Olympics this year, having already gained Silver in the Under 23 World Champs and competed in the men’s lightweight single at the World Championships in Serbia.
Their route has so far taken them from Darwin up through Indonesia, including Ende on the island of Flores that Kerry had reported visiting. Then to Malaysia and Thailand. Future fluid plans include sailing up to the Mediterranean and on to the Caribbean before returning to the Pacific via the Panama Canal.
Finn, Declan, Rob, Rachel and Ivan at Cambodia’s magnificent Angkor Wat.
The Hamills have felt the pull of Southeast Asia, where they experienced nothing but friendship and kindness, felt very safe and lapped up the local street food. “It goes against all our accepted food prep rules, yet we ate it for months and never got ill,” says Rob while admitting that drinking dodgy water did him in. They have also made friends with fellow yachties from all over the world. “The Kiwi flag is a positive thing.”
The longer passages have proved challenging as they involve overnight sailing. The family takes turns at being on watch and Rob says he is always hyper alert for any natural or man-made threats. Technology is the other challenge, as it is vital for navigation and communication. Lose it or, worse still, your phone (which has happened), and it can take forever to regain all the apps and information on which life at sea and in a myriad of different countries depends.
Because thousands are vicariously voyaging with them via their YouTube channel, “The Cruising Kiwis”, they make a commitment to post an update every Sunday. Rachel spends hours editing and collating the weekly videos of a family living their best (and occasionally worst) lives. Watch them and share what she describes as the privilege of being “strangers in strange lands”.
A perfect fit
Owner of an iconic Tauranga store, Wendy Simister of Wendys Boutique, celebrates 40 years in fashion.
Owner of an iconic Tauranga store, Wendy Simister of Wendys Boutique, celebrates 40 years in fashion.
words Nicky Adams | photos Jahl Marshall
Preconceptions are tricky to shake, so when meeting Wendy Simister, with her beaming smile and gentle manner, it’s hard to believe that she’s a businesswoman celebrating 40 years of running her own fashion store, Wendys Boutique. If proof was needed that it’s possible to possess business acumen and the kindest of natures, look no further than Wendy.
The second of four daughters, at just 18 years old Wendy began working in Maison Monique, a local premium ladies' store. With a core value of hard work drilled into her by her parents, it wasn’t long before Wendy thought about owning her own premises. Although young, she had been taught, “With drive and determination you can do anything.” By 21, Wendy had opened her own fashion boutique. With 17-year-old sister Sandy by her side, the doors were opened to the same premises on Eleventh Avenue that Wendys Boutique still operates from today. “We laughed our way through the day, but I remember wondering if we would actually sell anything,” Wendy recalls.
Forty years ago, this area was considered the outskirts of town: “It was all I could afford, but I always thought if people wanted to come shopping they would travel. It was about the experience.” Wendy was clear on her direction and had always appreciated beautifully made clothes; “I wanted things that were different, but that aligned with what I liked as well,” she explains. Trawling Auckland for stock, paid for upfront and brought back in the boot of her car, she says, “I tried to get things that weren’t readily available in Tauranga.”
From the get-go Wendy had her finger on the pulse, even down to having the foresight it took to build up a database from the very start. “I used to handwrite newsletters to my customers – you just didn’t have the technology. I’ve always tried to personalise everything. Of course, fashion and the business side of things are very important, but above all it’s the people – the customers, the staff, the ones you surround yourself with. Because they’re your network of support and there’s always a seesaw where you need help, or you give help.
Wendy’s strengths undoubtedly lie in inspiring loyalty and continuity in her team. When sister Sandy left to travel 12 years after the launch of the business, her other sister Sally came to work in the back office, and stayed as a sounding board, buying buddy, and PA until her passing last year. Wendy remembers the time her now adult children (Matt and Hannah) were young, being busy business ones. “We very quickly grew to quite a big team. At one point it was all-consuming. There were a couple of times I was asked to franchise but I couldn’t see how I could do that. The biggest component is the people factor, and you can’t just duplicate that.”
Wendy’s strong bond extends to suppliers and designers; among too many to mention, Loobie’s Story and Trelise Cooper are labels with whom Wendy shares a long history, that has crossed into friendship with owners/designers Laurinda and Trelise. Wendy is emphatic: “Both have just done so much for New Zealand fashion.” Laurinda, she says, has amazing vision when she creates her collections, and Trelise “is so incredibly creative, I hold her in such high regard.” Loyalty and support characterise these relationships – “it’s very much a two-way business with suppliers – and a mutual respect for what the other is trying to achieve. When suppliers went online they were effectively in competition, but you could either take it the wrong way or see it as the way of the future.”
With the advent of the internet came the explosion of online shopping and access to global fashion. Wendy is quick to identify changemakers and will adopt new strategies at lightning speed. Always trying to be ahead of the curve has been a deliberate methodology. I wonder if she’s a risk-taker, which she ponders
for a moment – “Probably, but not too intensely. At the end of each season, I evaluate everything. I take notice of others, but I always want to do something original. I’m already thinking about what hasn’t been done before – which sounds crazy now with the internet. I’m forever grateful I knew instinctively that setting up the online store was the right thing to do. And I’m not scared of change.”
One aspect of Wendy's longevity has been accommodating her loyal clientele and their trend-led needs, while simultaneously embracing a new demographic. Her solution was to open Tilda on Mount Main Street in 2015. I wonder why she didn’t just trade on her already successful name and open a second Wendys, but she says, “I thought that it was a good opportunity to bring in new brands and a younger feel.”
I wonder if she would consider whether she has made many mistakes over
the years. “I’ve made so many! But experience is knowledge. You don’t
learn if you don’t make mistakes. Things might not go as well as you’d hoped, and you must always be prepared for a rainy day. But the great thing about fashion
is that you get the chance to start again each season.” While Wendy may give the impression of having sailed along, buoyed by her naturally sunny personality, it’s clear that her keen mind and intelligence, along with a never-ending thirst for knowledge, have been trusty tools in her toolbox. Far from jaded, she seems as passionate as she would have been 40 years ago, with her joy for the industry as undimmed as her smile. As she says with total conviction: “I love people and I love fashion.”
Peak performance
A 12-year-old from Tauranga is scaling new heights on the big screen, starring in local dramedy The Mountain.
A 12-year-old from Tauranga is scaling new heights on the big screen,
starring in local dramedy The Mountain.
interview Hayley Barnett
Playing the role of Bronco in the new Kiwi film The Mountain, 12-year-old Terence Daniel (Ngāti Kahungunu, Raukawa ki Wharepūhunga, Kuki Airani – Aitutaki) never imagined he’d end up on the big screen. But he’s fully embracing his newfound talent.
The Tauranga local and pupil at Te Pūwhāriki-Maungatapu School is hoping this will be his stepping stone to swapping the school stage for the bright lights of Hollywood. The Mountain is Kiwi actress Rachel House’s directorial debut. Released in March 2024, the film is a heartfelt dramedy about three children on a mission to find healing under the watchful eye of Taranaki Maunga, and discover friendship in the spirit of adventure. Here UNO asks Terence a few questions about his foray into film.
UNO: How did you get into acting?
Terence: This is my first acting role! My nan found it on Facebook and she told my mum. My mum asked me, and I said, ‘Sure, I’ll give it a go!’ After my first audition, I got a call back from Rachel (House) who rang me on Zoom and told me I’d got the part. I was stunned. It didn’t really sink in until I saw my mum was really happy. Then I ran to tell my neighbours and my nan. My nan was proud as. I had always thought I wanted to play rugby or be a mechanic, but now I think I could actually do acting as a job.
UNO: What was it like to act in such a large production?
Terence: It was so much different to what I thought it would be like. I do Kapa Haka as part of Te Pūwhariki but that’s in front of a live audience. This had heaps more people. We had a great crew helping us, including the awesome Carrie Green, our acting coach. They all really supported us kids.
UNO: What was the highlight?
Terence: Being a part of the whole crew and production. That, and getting to be up on the maunga and waking up to the incredible view.
UNO: What do you love about acting?
Terence: It’s really easy, but also really hard at the same time. Performing on camera
is heaps different to Kapa Haka, but I’m used to acting on stage so that definitely helped.
UNO: What and/or who inspires you?
Terence: Our Māori chiefs and our ancestors really inspire me. We have so many amazing stories and I love hearing them.
UNO: What is your favourite movie and why?
Terence: This movie. And why? Because I’m in it!
The Mountain, rated PG, was released in cinemas nationwide on March 28.
Art of change
Tauranga Art Gallery’s planned renovation has begun; in the meantime, opportunities for art continue throughout the local community.
Tauranga Art Gallery’s planned renovation has begun; in the meantime, opportunities for art continue throughout the local community.
words Monique Balvert-O’Connor
Although the iconic Tauranga Art Gallery has temporarily shut its doors, there’s more than a silver lining to the closure. What will follow is pure gold, explains excited gallery director Sonya Korohina.
The gallery’s main building is closed for renovations, reopening next summer as a more inclusive and connected facility. Gallery visitors can expect some “wonderful” new inclusions, such as a creativity centre for all ages, a gallery space especially for tamariki, a dedicated retail space for destination shoppers featuring a high proportion of works by Tauranga Moana artists and designers; and a café offering a curated food experience by day, plus a bookable hospitality space by night. Adding immediate wow will be a grand new entrance allowing a “lovely interplay” with Masonic Park, and a view into the gallery.
The gallery’s closure coincides with work beginning on the redevelopment of Masonic Park. The art gallery’s entrance will relocate from Wharf Street to the opposite side of the building, to be part of the new Te Manawataki o Te Papa vibrant community space. The art gallery will open up into this new cultural precinct, kept company by the likes of Baycourt and the new museum and library. The licensed café will be to the side of the gallery entrance.
“The café will enhance the gallery as a social space, offering people a place to gather before or after their gallery experience. A great espresso is a good way to attract new visitors – ones who have been at the café and then decide to venture beyond into the exhibitions,” Sonya explains.
The gallery’s revamp will involve working within the building’s footprint, except for extending to the parameters of the gallery’s land to accommodate the new entrance. Internal spaces will essentially remain the same, except for the relocation of the foyer, and a reimagining of space in the children’s area. The creativity centre will move to what’s currently the entrance/foyer on Wharf Street, and above (in what’s now a super-high ceiling void) will be a children’s gallery.
“We have to always be looking to the future and creating a world that the next generation can live in and be uplifted by,” Sonya says. The gallery project will fit the bill.
Art opportunities continue during the main building’s closure. Check out the TAG POP UP Gallery and learning space on Devonport Road, opposite the library. POP UP Exhibitions include Tauranga Moana Waterscapes: 1800s – Present and Wunderboxes (involving a map and a quest to find captivating, interactive art installations hidden throughout central Tauranga Moana).
History in the making
After a couple of false starts, Tauranga is finally getting its very own museum in 2028. But what will it show and why do we need one
After a couple of false starts, Tauranga is finally getting its very own museum in 2028. But what will it show and why do we need one?
words Karl Puschmann
photos Katie Cox + supplied
The grand opening of the new Tauranga Museum may still be four years away but director Greg McManus’ excitement has already well and truly arrived.
When UNO calls for a chat to catch up on how the project’s going he’s bubbling with enthusiasm and bursting with ideas for how he sees the museum benefitting and adding value to the community.
His energy towards the long-delayed project is infectious and leaves you wishing it was opening as soon as possible.
But alas, the museum doors won’t open until 2028. With construction on its prime inner-city site having recently started, it proves the adage ‘good things come to those who wait’. Greg is a 30 year veteran of museums around New Zealand, including stints as Director at Rotorua Museum and most recently as CEO of Waitangi Treaty Grounds where he oversaw the development of two new museums, and feels strongly about the importance of museums to communities
“I believe every community needs a museum,” he says. “Museums house our collective memory, they store and interpret the history of an area, not just for visitors from out of town or overseas, but also for ourselves. We need museums to help us better understand the stories of the place we live in, and also the stories of others who share the place with us. Museums encourage an understanding of diversity and the interwoven relationships we have as people living together in the same place and they play a huge role in inspiring children and young people to have an interest in art, culture, science and natural history.”
The future Tauranga Civic Whare, Exhibition Gallery and Museum.
Strengthening the connection between people and place is one of Greg’s big passions and is high on the priority list for the museum.
He says that people get a greater understanding and sense of belonging from knowing the history of where they live. Tauranga and its surrounding region is full of unique stories and significant sites that deserve our attention.
“When people drive down Cameron Road, they drive past the Gate Pā battle site,” he cites as an example.
“I suspect a lot of people don't know or don’t give it a second thought, but that battle was a really important event in the history of Aotearoa New Zealand, not just Tauranga. There are sites like that all through the region.”
He’s also keen to showcase the many innovations that have occurred here, including the first-ever hot water cylinder to be run off public electricity invented right here in Tauranga in 1915 by Lloyd Mandeno and in the museum’s collection.
In total the museum collection houses more than 33,000 objects in total, with most having never been seen publicly because, until now, there’s been nowhere to display them.
“Obviously, we're not going to have 33,000 objects on display in the museum,” he clarifies with a laugh. “But the permanent exhibitions will be rich with objects from our collection and other collections around the country. It will be a real weaving together of stories, objects and images into a broad, rich experience. Because that’s what museums are: places that tell stories.”
Along with the main, permanent exhibitions, there will also be two large galleries for temporary exhibitions. This, Greg says, will open up Tauranga to world-class exhibitions that we’d usually need to travel to places like Auckland or Wellington to see. He talks about partnering with other museums to bring exhibitions from overseas but also about leading the charge and bringing international exhibitions exclusively to Tauranga. This would enrich our cultural exposure and also encourage people from other parts of New Zealand to visit the region.
“There's a huge circuit of exhibitions travelling around the world all the time,” he says excitedly. “We'll be able to tap into that and bring exhibitions to Tauranga. People love coming to the Bay of Plenty year-round and if we have fantastic exhibitions it will encourage them to stay longer and contribute more to the local economy.”
But all that is secondary to his first objective of telling Tauranga’s stories and encouraging locals to feel a connection with their shared history. He wants residents to have free entry to the core museum experience and, to encourage engagement and a sense of ownership, is starting a Friends of the Museum programme. The idea is to keep people informed about what’s happening as well as provide exciting opportunities and benefits to members.
“It really will make people feel a part of the museum as we build it and make that connection so much stronger,” he smiles.
And that’s what the new Tauranga Museum is going to be all about. Greg says he wants people to come to their museum and see themselves reflected in the stories it tells and perhaps learn a little more about the place they call home and the people they share it with. It's all about providing the opportunity for gaining an understanding of the richness of living in a place.”
He pauses for a second and then laughs and says, “Tauranga’s not just about going to the mall or going to the beach. There's a lot more to it than that and our museum will reflect that!”
Disruptive design
An outside-the-box creative uses recycled plastic to 3D print aesthetic objects for home
An outside-the-box creative uses recycled plastic to 3D print aesthetic objects for home.
Words Casey Vassallo
Founder Matt Watkins.
Based in Tauranga, Special Studio is a design and production studio that fashions intriguing objects from recycled plastics using 3D printers. Located on Durham Street, the space acts as both the workshop and showroom, where each piece comes to life.
It kicked off with the Lulu bin in 2021, named after friend and designer Lulu Jackson (of Lulu Jackson Bridal), who suggested adding a twist to the prototype, literally. “The idea was to make a rubbish bin out of rubbish,” says founder Matt Watkins.
The first sale came through Instagram, and Mount Maunganui’s beloved Paper Plane became their first retailer. The business has since snowballed, and today, it can’t keep up with demand despite making around 100 pieces a week.
The distinct and popular Lulu form has gone on to become a display bowl, funky planter and stool, which remains their bestseller and takes up to 14 hours to print. More recently, they’ve added a bulbous Bubble side table to the repertoire, a stone-looking Monolithic side table, and a collection of mini Lulu stools for the little ones. There’s also a new rock collection, where no two objects turn out the same, and a range of lighting is in production.
Other designs have been born from collaboration, like the Twist side table by designers Daniel Vi Le (who works for the likes of Cult Gaia) and Tanil Raif (ex-Yeezy design architect), and can be found in the Orange County Museum of Art’s Please Do Not Enter concept store as Special Studio’s first international stockist. Matt has also worked with Warren and Mahoney Architects to engineer an e-waste recycling bin for One NZ’s stores nationwide, featuring the Noise design’s rippled texture and embossed with “recycled devices”.
Matt puts Special Studio’s success down to the unison between the designs and materials, similar to Tesla’s recipe. “Our products could look this great, but if they weren’t made from recycled plastic, they wouldn’t sell as well,” he explains. “If they were all made from recycled plastic, but they didn’t look this good, we wouldn’t sell them.”
Back when Matt bought his first 3D printer in 2018, it didn’t start with what to make, but how. More specifically, mass production’s unsustainable nature spurred him to create his own circularity model.
“The goal for starting the company was to figure out the best way to make stuff, period,” Matt says. “You need to make on demand, and that’s what led to get into additive manufacturing and 3D printing.” That is, 100 machines making 100 objects are more reliable and adaptable than one machine making 100 objects.
Running close to 24/7, Special Studio has a host of small Delta 3D printers and a few custom-made large-format printers of their creation. “We make what we sell, which is incredibly rare,” Matt says.
“And because we make the machines that make the products, we have total control over the production process.”
It’s also Matt’s way of looking at a global issue – plastic waste – and how he can spin it into a solution. “The problem with plastic is behavioural. We have to stop using plastics for single-use applications, but we shouldn't demonise plastic,” he says. “It’s easier to recycle, easier to process, you can mould plastic, and it requires low energy.”
In its raw form, recycled plastic filament looks like fishing wire. Matt sources the colourful matte material from Netherlands company Reflow, and KiwiFil supply the clear, white, black and amber materials. Computer-operated, the 3D printer draws each design in fine layers using the filament. “The best way to explain it is a hot glue gun on the end of a robot,” Matt says. Close up, you can see the moulded lines that give each piece a textural look.
This isn’t Matt’s first successful venture, either. Off the back of DJing around town, he co-founded SoundSwitch in 2011, a software and hardware system used to synchronise lighting and music performances. He built the business from zero, raised capital, and learned the manufacturing game before selling to American enterprise inMusic in 2018.
Special Studio is soon looking to scale and set up 3D printers overseas (like the US and Australia) to make objects closer to their destination, but the Bay of Plenty will remain home. “If we had a machine in every major market, we could send the print files, and overnight it could be released globally,” Matt says.
Matt has always had a bigger picture in mind, though. “The long-term goal, whether that’s with Special Studio or a secondary company, is to move into functional architecture components,” he says of staircases, boats and homes. “For me it’s about design – being able to create something totally unique and new. That’s the exciting part.”
After the epilogue
At some point – given the right location, the vision, and the way that vision unfolds – nothing can improve what has been achieved with a property and its story. This property is the epitome of that.
At some point – given the right location, the vision, and the way that vision unfolds – nothing can improve what has been achieved with a property and its story. This property is the epitome of that.
words Jo Ferris | photos Boundless Vision
The setting is Tauriko – River Oaks Drive – aptly named, thanks to the leafy ambience its handful of residents share in this prestige enclave. The distinctive aspect of this property isn’t simply the seclusion and dominant position. It’s the size and zoning. The elevated site borders Wairoa River, embracing breathtaking views across the valley to the hills. At around 6.33 hectares, this is one of only two rurally zoned lots in this enclave, complete with grazing and stockyards.
Perfect for farmers looking to downsize while keeping their hand in, this exquisite home looks further into the future. A five-star master retreat upstairs provides luxurious privacy with a bedroom that opens to a grandstand balcony and a bathroom that invites lingering moments gazing at the scenery. Forethought, however, created a second ensuite bedroom downstairs – its poolside connection adding a different perspective on life. With the bathroom doubling as a powder room for the pool, it’s an elegant guest suite in the meantime.
This home is masterfully designed to take full advantage of the scenery, while landscaping capitalises on the unusual site. In commanding this headland, the home doesn’t try to dominate nature. It honours it – bringing stone and timber together in a layered illusion with balance and harmony.
A soaring atrium and bridge in the foyer draw eyes outdoors to that stunning view. Glancing down, the reflection pool opens the first chapter of this home’s story. Architectural flair and innovative interior design define rooms with colour, tone and texture. Wall features create mood; lighting instils artistry and outdoor flow is integral to the function and flow. There are sheltered places to dine and relax, sun-drenched areas by the pool and up on the spa stage and bedroom balconies upstairs. Either watching the rising sun or toasting sunset as lights twinkle up and down the valley, this home provides special areas to retreat to and reflect on life in this unique place.
Additional aspects like the superb parking options – covered and open – solar panels, high-tech innovation, and the bonus of a heated swimming pool with swim jets and automated cover, all work to complete this home’s initial story. Headlined by refined city living and livestock on the side, River Oaks is ready for a new chapter.
37 River Oaks Drive, Tauriko, Tauranga
Best in show
The Landmark Homes Pāpāmoa showhome is designed to dazzle
The Landmark Homes Pāpāmoa showhome is designed to dazzle.
Words Nicky Adams
When you build your own home it’s not just the result that’s unique, but also the experience itself. The ability to pick your very own slice of land and tailor-make the perfect property to match can be a wonderful journey. Like any adventure it’s unlikely to come without its challenges, which is why so many people opt to bring on board a building company – to not only navigate the rocky bits, but also to guide from beginning to end.
Knowing where to begin can feel overwhelming – with ideas flying from every direction – which is why talking to professionals at a building company can clear the wood from the trees. Looking at something concrete is often all that’s needed; for inspiration, the best place to start is undoubtedly a showhome. It not only gives a good gauge of the quality of the build, but also offers a chance to get to know the people behind the brand. The new Landmark Homes showhome at 5 Forstera Way, Palm Springs, Pāpāmoa is a truly special example that exhibits how the seamless relationship between the client and Carly and Logan Stewart, Landmark Homes' Bay of Plenty owners, can result in a residence that is everything the client dreamed of.
Carly and Logan have been the Landmark Bay of Plenty franchise owners/operators since 2018. With a combination of industry experience and love of a challenge, their approach is very client centric. They enjoy not just the physical build, but also the building of relationships, which, they say, starts from the very first meeting.
The Pāpāmoa showhome was an interesting project, in many ways defining new beginnings for those it was built for. A Hong Kong-based family had found their perfect section, but as they were still in a transitional phase, opted to build their dream home with Landmark Homes who had the ability to lease it back to be used as a showhome until the time the family were ready to move in. This made the project particularly exciting for Carly and Logan; usually with a showhome the building company would have carte blanche. In this instance there was a dual purpose, as the result would not just have to reflect the Landmark brand, but most importantly be the ultimate home for their client.
As the family were still in Hong Kong, client meetings about everything from floor plans to design inspiration were held with Carly and Logan over Zoom. Despite the distance, bonds were formed. Nutting down on
a style was an area of creative free flow – the couple loved the Hamptons style, but were also drawn to a coastal vibe. Merging two quite different feels was a masterclass in design. Cladding was an important element, with James Hardie Linear Weatherboard adding the perfect Hamptons vibe. Clean lines, clever use of natural light, and a neutral/white colour palette lock in the look.
As Carly pointed out “with aspects of the style we did well to drive it in the direction of the Hamptons /coastal aesthetic. The landscaping was an important part of this, and we worked with a local landscaper to get the plantings right – it has quite structured Hamptons styled gardens intertwined with less structured, more natural coastal plantings. To bring those two together and make a story through the landscaping has been a real added feature. When you step onto the deck and walk around the entire house the landscaping speaks beautifully to the interiors.”
The Design and Build process is an involved one. For the Pāpāmoa showhome: “We started with what the clients wanted. We work with different local architects and designers, picked depending on the client. Some of the styles we can see require certain designers; some might be suited to contemporary versus traditional. Our expertise comes in pairing up the right designer for the right job.” Once the plans had been confirmed, Carly was really thrilled. “It has a wonderful light, bright, warm feel. It’s actually the first single level showhome we’ve built since we brought the business seven years ago. I walked through it when the frame was up; I love airy spaces with natural light and airflow – everyone picks up on it.”
A three-bedroom home, spanning a spacious 261m2, is a great size. The design is thoughtful with consideration to the family dynamic, the master bedroom is on the opposite side from the children’s bedrooms, and there’s plenty of opportunity for growth. The reaction, Carly says, has been gratifying: “Everyone loves that the Pāpāmoa showhome is set
up for entertaining, and with it all being single level it pours out. There are huge glass sliders with great flow for entertaining and family living. It really does have a special feel – it’s a great place for a party!” Of course, the ultimate opinion lies with the clients themselves. They, Carly said, “were just mouth wide open – they loved it. They were quite overwhelmed and excited and just really looking forward to living in it.” And for Carly and Logan? “It’s a product we’re so, so happy to showcase.”
Looking through the showhome and gathering ideas is without doubt the best way to kickstart the thought process, but once potential customers are at this stage, fizzing with inspiration, where to next? Carly is very clear about the importance of the process for people, which is why a year ago Landmark moved into a purpose-built commercial office space in Matakokiri Drive, Tauriko. “We went into a brand new custom fit out; it’s in a huge warehouse so we can house tiles and product. The main idea was to have a lovely reception and a large selection room. There’s a 3D walkthrough, projected onto an 85-inch TV, where you can walk through the home plans. It’s a fully interactive experience, as well as being in this beautiful room with gorgeous products that people can touch and feel, with mood boards set up. We wanted to have something custom for the clients. It’s important they go through the showhome first – it’s a way for them to see what we do, then we set up a meeting
for them to come into the office with the selection room.” Circling back to the emphasis Carly and Logan place on the relationship side of the process, Carly sees it as an important step. “You get to meet the team and have a sensory experience of the selection room. It helps the process along to reassure them of the kind of company we are and what kind of product we turn out.”
The tight-knit team is a vital component of the dynamic, with Lisa as general manager, and Jeremy as construction operations manager. Together they thrive on the thrill of not just the straightforward jobs, but also the more difficult ones. Carly reflects: “We have got a bit of a name for taking on the more challenging projects – the long skinny sites, the sloping sections; and the building clientele who may have made a big investment in the land – we are then equally invested in helping them realise their dreams.”
Ultimately, says Carly, “everyone wants different things. One of the great things about Landmark Homes is that we’re New Zealand owned and we’ve been going for more than 45 years – and Landmark was founded in Tauranga where we still have our national office, which is quite special. A lot of people know it’s a tried and trusted brand. This instils confidence; people know they’re able to utilise our architecturally inspired Ready to Build plan collection, which has over 100 designs they can browse. For us it’s not about numbers – it’s quality over quantity.”
Showhome: 5 Forstera Way, Pāpāmoa
Out of the surf
Whangamatā's biggest attraction might be one of New Zealand’s best beaches, but did you know it’s also the perfect spot for a weekend adventure all year round?
Whangamatā's biggest attraction might be one of New Zealand’s best beaches, but did you know it’s also the perfect spot for a weekend adventure all year round?
Salt District Brewing
A small idea that started in a garage in Whangamatā a few years ago has quickly gained traction among locals and travellers alike. With everything falling into place, Salt District Brewing now has a cellar door located in town. Open Thursday to Saturday, you can sample the brews, which are all made on site, and transport the suds back home in a Salt District flagon (glass amber growler). You can now find the beer in Whangamatā at over six different cafés and restaurants. The team are passionate about their product, their town and community, and aim to stay hyper-local, hosting regular small events. Keep an eye out for Salt District cans at selected retailers soon.
Whangamata Ridges
Five minutes from the township on State Highway 25, Whangamatā Ridges is a mountain bike park with a difference. It suits everyone, from beginners to experts, with grade two to five trails. There's a fun single track, plenty of downhills and climbs, and the trails offer incredible views of the ocean and forest, cleared forest terrain and native bush.
Camina
Camina is a restaurant that honours the ancient bond between humans and fire. A celebration of owners Barend and Rowan's shared passions for food, music and community, the restaurant uses locally sourced ingredients cooked over the open fire as a way of recreating the experience of sharing stories, warmth and the simplicity of eating together. With a Spanish and North African influence, the menu and wine list is ever-changing with the seasons.
Bella Design
Located on Whangamatā’s main road, Bella is a gift and homeware store offering a carefully curated selection of quality gifts and homewares catered to a slow beach life and bach aesthetic. From accessories and fashion to gifts, lighting and furniture, Bella is one of those stores that needs to be experienced to be believed.
Palm Pacific Resort & Motel
Nestled in the vibrant heart of Whangamatā lies Palm Pacific Resort & Motel — a haven of modern two-bedroom apartments amid a tropical oasis, with established facilities for all guests. Experience the convenience of town-centre living, where every amenity, café and golden-sand beach is just a leisurely stroll away. With a children's playground next door, your perfect coastal escape awaits. Palmpacificresort.com
A cut above the rest
Meet Sam Henry, UNO’s new haircare expert, here to answer all your burning questions
Meet Sam Henry, UNO’s new haircare expert, here to answer all your burning questions.
Words Hayley Barnett | Photos Salina Galvan
Sam Henry knows a thing or two about hair. She’s been in the hairdressing biz for more than 25 years, owns Shine Hair Co in Maungatapu and has just recently opened her gorgeous new salon, Studio May, in Ōmokoroa.
Aimed at the discerning client who likes to keep on top of their hair game when it comes to style and care, Sam says Studio May aims to provide cutting-edge service in a relaxed, modern environment.
Here, Sam sits down with UNO to provide the answers to all those questions you’ve been dying to ask.
UNO: What’s the best way to restore damaged hair?
Sam: Our hair gets a constant beating from the sun’s UV rays, as well as combing and brushing daily, not to mention colouring and the use of heated tools. It’s no wonder 91 percent of Kiwi women have damaged hair! Unlike skin, our hair cannot repair itself. When the outside layer loses its lipids (the natural protective layer) the cuticle (inside the hair) becomes more exposed, resulting in flyaways and fragile locks. This is sometimes why your colour/toner fades quickly. There's nothing left for the colour to hold on to. You need a product that rebuilds the bonds inside the cortex, along with Omega-9 on the outside, to recreate a protective barrier for the cuticle. This is where you see that healthy shine. Ultimate Repair by Wella Professional smoothes hair and reduces frizz for up to 72 hours.
Do you really need to shampoo twice?
Have you ever shampooed your hair and wondered why it’s not lathering
up much? The first shampoo removes surface dust, dirt, styling product
and sweat. The second shampoo gets right into your hair shaft and deeply cleanses, now that all the build-up has been removed. Always follow through with a conditioner. Squeeze out excess water and apply your conditioner to the length only. For best results, leave on for up to three minutes, then rinse. Remember, shampooing without conditioning is like cleansing your face without moisturising. It’s a no from me!
Why is it so important to use heat protection?
In a nutshell, if heat protection is not used, your colour can “shift”, meaning blonde hair will go brassy and grey hair will go yellow. The cuticle becomes damaged and any weak spots in your hair shaft will break. It doesn’t matter if you’re drying your hair straight from the shower or you’re just doing a touch-up with the straightener – heat protection should be used every time. Wella Luxe Oil Serum is great for medium to thick hair and can be used both to protect it and give it shine. For finer hair, Wella Thermal Image is a light spray, protecting hair from up to 220°C heat. For our blonde babes, the Wella Luxblonde Bi-Phase is
a violet-coloured spray which prevents brassiness, as violet counteracts yellow tones.
Does a cold water rinse really make your hair shinier?
Yes and no. The cold water will smooth down the cuticle of your hair, giving it a glossy, sleek look as opposed to a frizzy, flyaway, dull look. However, your hair has no living cells and doesn’t react to cold or heat. Use serums to hydrate and smooth the cuticle and be sure to gently dry hair with a towel rather than vigorously rubbing it.
Making a splash
A popular craft brewery and eatery has just expanded into Ōmokoroa. Karl Puschmann checks it out.
A popular craft brewery and eatery has just expanded
into Ōmokoroa. Karl Puschmann checks it out.
Photos Jahl Marshall
There’s a new bar and eatery that’s been making quite a splash in the seaside village and holiday hotspot of Ōmokoroa. It may have only opened its doors in December but local craft beer enthusiasts and dumpling connoisseurs have been quick to jump into The Rising Tide.
It’s fair to say its reputation preceded it. Ōmokoroa’s Rising Tide is the first expansion for the incredibly popular Mount Maunganui institution of the same name that’s been brewing and serving award-winning craft beers since 2016.
But it’s not just the flavourful and distinctive range of its beer brand Mount Brewing Co., the juicy burgers or famous dumplings, the sun-drenched deck that overlooks the Soper Reserve or the relaxed and welcoming atmosphere that’s made it a favourite in the Bay.
Rather, it’s the combination of all of those things along with a much more intangible quality; character. This is especially important to craft beer bars because craft beer lives or dies on its character. That's its whole thing.
“It's been a lot of time planning it all out. We wanted to replicate the Mount and have the same atmosphere,” Ellie Kirk, the general manager of both branches of the Rising Tide, tells me.
We’re sitting out on the bar’s spacious deck in Ōmokoroa, enjoying a couple of their signature Golden Hour hazy’s in the warmth of the midday sun.
“You can sit more than 150 people here, easy,” she smiles, looking around at the breezy space, before detailing plans for a large, fixed, all-weather marquee that will offer shelter from the elements and allow the Rising Tide’s popular live music programme to kick off in this new location.
“We wanted to duplicate what we have at the Mount and bring it to Ōmokoroa because it works so well there,” she says. “There's nothing like this around here.”
Getting here has paradoxically been an extremely long journey and also something of a rush. The idea for a new Rising Tide began formulating around three or four years ago, with Pāpāmoa being the chosen location. But then Covid struck, slamming the brakes on those plans. A couple of years later, when the worst of it was over, the Pāpāmoa site that’d been earmarked was no longer available. Undeterred, scouting for a new location began.
“It was so funny. Last May the owners just turned around to me one day and said, ‘Hey, we’re going to open up in Ōmokoroa. I was like, ‘What? This year?’” Ellie laughs, thinking back. “I said, ‘Okay, let’s go for it’.”
She came out to see the new location for the first time, a mere seven months before the planned opening.
“It was so different to how it is now,” she says. “I couldn't envision it. In my head, I was like, This isn't The Rising Tide’.”
The fixtures were all wrong, there was no room for a brewery (something that’d been part of their Pāpāmoa plans) and the vibe just wasn’t there. But the biggest offence was a giant, floor-to-ceiling mirror right behind the bar. Ellie says, that was the first thing that had to go.
“We wanted the same wall as the Mount. Visually, the taps are a big thing, because we are a craft beer bar,” she says. “It’s huge.”
Once the Rising Tide’s signature white tiles and the long row of beer taps went in, Ellie says the bar began to feel more like home. There are a whopping 30 taps to select from, including taps for Mount Brewing Co.’s special, limited-edition beers and ciders.
“Every limited release we’ll have here. I told them, ‘Don’t leave Ōmokoroa out!’,” she laughs. “Rising Tide in the Mount gets allocated three kegs and we get one keg. So once it’s gone, it's gone. We’re actually tapping on two new beers today.”
Great beer? Check. Cool vibe? Check. But there’s one other thing Rising Tide is known for, its food. Particularly the dumplings from their in-house kitchen, Johney’s Dumpling House. You can go ahead and put a big ol’ check next to that as well.
“There’s a lot of foodie people here,” Ellie says. “The quality of food, the service standards, the presentation are all exactly the same. That's a big thing for us here.”
Then she smiles and says something that will come as a huge relief during the current cost of living crises.
“And the deals are the same! We have the cheap beer, burger and fries deal on a Wednesday, you can come and get dumplings really cheap with a beer every Thursday.”
It’s been a lot of work, and a long time coming, but all the things people love about the original Rising Tide have successfully washed up in Ōmokoroa.
We’ve been sitting out enjoying the deck for about an hour while people have trickled in, eager to take advantage of the hot sun and a cool lunchtime meal and drink deal, and I can’t help but feel tempted to get another pint myself.
Contemporary charm
This modern bach not only embraces its beachside surrounds, it’s designed to seamlessly blend with the beautiful vista.
This modern bach not only embraces its beachside surrounds,
it’s designed to seamlessly blend with the beautiful vista.
words Monique Balvert-O’Connor
photos Untitled Studio + Salina Galvan
Mel Riley and his company DC Build may not have had a BOP arm for long, but they certainly secured a fabulous project to sink their teeth into.
Described as a sleek, modern ode to the joy of New Zealand beach life, DC Build and JMAC Architecture completed this contemporary build for Tauranga clients over summer, replacing a much-loved, somewhat dilapidated Pukehina bach.
DC Build’s Mel Riley says working with JMAC director and architectural designer Jason Macdonald and other professionals on the project was a great way to end the 2023 working year. It was an assignment that perfectly suited the “design meets craftsmanship” focus of the company he co-owns with his brother Justin. The beautifully designed home offered opportunities aplenty to showcase his team’s capabilities on the craftsmanship front.
“One of the things we love the most in a building job is beautiful details,” says Mel, adding that the home’s sarked cedar ceilings are a fine example of this, and enabled the DC Build team to put their craftsmanship to work.
The house sits on a generously sized rectangular site that stretches towards the beach. While it appears to hug the sand dunes, it does sit back significantly enough to allow protection from coastal erosion. In line with resource consent (the house must be removable), it has been built on timber piles, which required some significant design and engineering given the need to bore down three to four metres into soft sand without any collapsing.
It’s a beach house that can also boast estuary views. Hence, the pleasing floorplan incorporates two individual living areas maximising views of both bodies of water. Full-height, floor-to-ceiling windows in key areas ensure the vista can be fully embraced.
“Because of the high windows in the living area and master bedroom, the cedar ceilings continue seamlessly from the indoors to the outdoors where there are covered decks facing the ocean,” Mel explains.
Given the panoramic views, bringing the beauty of the outdoors in was always a design intention at this home. The deck’s roofline assists in doing so – it tilts up to bring in more of the views.
Mel appreciates it’s a home that has absolutely nailed the perfect combination of contemporary charm with the everlasting splendour of beachfront tranquillity.
He feels a natural leaning towards such aesthetically pleasing architectural builds. Shortly after becoming a qualified builder, he pursued a two-year national diploma in Architechtural Technology.
“I understand design,” says Mel. “A builder who can speak the architect's language is a valuable thing. Designers work with a builder who understands architectural plans beyond just following them, so any potential problems can be stopped before they arise. It makes it easier to achieve the high standard.”
JMAC’s Jason knows well the advantage of having a sympathetic builder on his projects, one who is a key player in seamlessly bringing his architectural visions to life.
The two say this beachfront build has been a great project to be involved in from start to finish. "The client on this project was really easy to work with, which made the process that much easier and enjoyable," says Mel. The process involved the happy homeowners recently hosting dinner for Mel and Jason’s teams and other consultants involved in the project. Those consultants included Yellowfox interiors and 689 lighting design. Mel says the professionals involved in the build worked together as one team from the get-go. Collaboratively, he says, this was one of those projects that really came together beautifully.
Mel seconds Jason’s thoughts: “To end up making friendships out of what we do is probably the biggest reward. I think that’s a true testament to the success of a build.”
As for the project’s early days, Mel was offered the opportunity to sit around the table with the architectural team and homeowners to discuss the job’s pricing process. This gave DC Build the opportunity to showcase its comprehensive and transparent pricing plan, which includes reports presented at various stages of projects. Those early three-way conversations were invaluable, Mel says, as they also included discussion around product such as the cladding. The clients opted for aluminium Nu Wall cladding (DC Build had worked with this pre-finished product numerous times). Its anti-rust qualities were deemed especially advantageous given the Pukehina home’s coastal location. The home is set to retain its good looks and turn heads for many a year.
Mel says all up, the Pukehina project fulfilled his company’s aim to craft homes that not only bring an architectural vision to the real world, but also make the owner, the architect/architectural designer and the team proud to be part of it.
DC and the BOP
All it took was a few wonderful beach holidays to get Mel Riley thinking seriously about extending his building business to include the BOP.
“We loved the area, loved the vibe, and I managed to secure a section in Pāpāmoa that would become home base.”
Mel and his brother Justin founded DC Build back in 2014. Up until Mel’s BOP epiphany about five years ago, the brothers’ business concentrated solely on residential builds in Auckland. These days the business has a team of six (made up of qualified builders and apprentices at various stages) in the Western Bay of Plenty, and 12 in Auckland. Mel heads the BOP team, ably assisted by Will Salwey as site foreman, while Justin’s at the helm in Auckland, where his team includes long-standing staff member James Poore as project manager.
It’s five years since Mel and family made the move. His first build in the Bay was of personal significance – the construction of a home for himself and family on that Pāpāmoa site. With that out of the way, it was time to focus on the business of building primarily high-end, architecturally designed homes – either new builds or renovations in the Bay of Plenty. Mel's son, Jay, recently started an apprecticeship within the business.
Working life in Auckland is busy for DC Build. “We have established our name there,” Mel says. “Now it’s time to build on what we’ve already achieved over the last few years in the Bay of Plenty. We have capacity and we’re keen and committed to staying in this region.”
It has been an eventful few months for the DC Build team. The Pukehina project was finished in December and since then, Mel has been busy pricing another coastal build and overseeing the company’s rebranding. Up until recently, DC Build was DC Builders.
“We’re armed with a fresh rebrand as of this year,” Mel enthuses. He’s proud of that brand, which he summarises as bringing architectural visions into the real world through creative knowledge meeting technical skill.
“The best projects are the ones that everyone is proud of.”
New beginnings
Summerhill Estate stands above the rest in terms of rural tranquillity and privacy. Nestled within Pāpāmoa Hills, boasting breathtaking views of magical proportions, this home personifies the essence of Summerhill
Summerhill Estate stands above the rest in terms of rural tranquillity and privacy. Nestled within Pāpāmoa Hills, boasting breathtaking views of magical proportions, this home personifies the essence of Summerhill.
Words Jo Ferris | Photos Boundless Vision
Golfers will be familiar with the golf course meandering through the estate. While membership is possible, residents enjoy free green fees. It’s an incentive to appreciate – yet Summerhill’s private privilege offers so much more. Properties here are tightly held.
This home’s views gaze out to the Pacific Ocean – embracing the rolling hills as the sun follows a course around the coastline, to the Mount, Tauranga Harbour and Kaimai sunsets. Immersed in nature, the home’s lofty position takes full advantage of its elevation, while melting into the countryside that surrounds it.
Sympathetic landscaping takes its cue from nature, while going several steps further to introduce home-grown self-sufficiency. The orchard boasts citrus and fruits, including bananas and even two varieties of hops. There’s a fenced vege garden, a berry cage, and a chicken run with a roost for fresh eggs.
The home’s tone is in total harmony with nature, cleverly blending natural materials with texture and colour within the décor. The backdrop balances autumn hues with contemporary accents – a gentle thread of farmhouse influences and elegant finesse.
The T-shape design ensures sun and scenery are integral to this home’s function and flow. Morning sun on one side of family living invites breakfast outside to bask in the ocean view. In the afternoon, living slips out to a vast lounge setting. A patio for sofas, a pergola for shaded dining, and steps down to a stony fire pit to toast sunset as pizzas cook in the pizza oven.
Parents enjoy a private, five-star retreat in their own wing, yet remain close to the afternoon entertainment outside. The remaining bedrooms share a second stylish bathroom, while a powder room offers further convenience when friends come around.
Other features include an office to work from home, a large laundry with mudroom entry, attic storage in the garage, rain water storage and bore access, ample storage inside and parking outside for boats, campers and visitors.
Apart from the golf course, Summerhill has walking tracks to enjoy nature and Pāpāmoa Hills Recreation Park is nearby as well. Seemingly high above the rest of the world, beaches at Pāpāmoa and the Mount are an easy drive. Heaven on earth lives in the hills of this well-kept secret.
1 Summerhill Drive, Summerhill Estate, Pāpāmoa
(Re)Built to enjoy
Christchurch is like the adventurous and fun friend everyone needs
Christchurch is like the adventurous and fun friend everyone needs.
Words Jenny Rudd / Images supplied
Starting over again after everything’s fallen apart takes grit. Marian Johnson, CEO of Ōtautahi Christchurch’s Ministry of Awesome said that the city had a choice to just rebuild what they’d lost, or go for gold and reimagine where they want to live. Christchurch is shaping up to be a seriously special city in our beautiful country.
Te Pae Convention Centre
A brand new, futuristic curve of reflective metal and glass features 43,000 herringbone tiles, a nod to the region’s braided rivers. The centre buzzed with life on our visit. Tourists and locals filled the space as they meandered through art exhibitions and a television crew was set up
in the entrance interviewing delegates to a conference. Puamiria Parata-Goodall says, “The ancestral bones of Ngāi Tahu are in this land. The new Ōtautahi reflects both its Ngāi Tahu and European history. Māori language, art, and stories are recognised and celebrated like they haven’t been before. My ancestors have their voice back again in our landscape.”
Murals
Huge bangs of colour, life and passion are spread across the raw faces of buildings throughout the CBD. Art says something words can’t. It gives the city warmth, and is an indication of where they are headed. There’s a sense of purpose and fun that made us feel like we wanted to stay there and be part of it.
Mount Dobson
No trip to the South Island is complete without a trip to Mount Dobson (that’s the word from my teens, anyway). This year the mountain’s season straddled both school holidays in July and October, making for an elongated season at the warm end, with great snow and sun in the sky. It’s about two-ish hours from Christchurch, making it a good overnight detour, especially if you bunk down in Fairlie near the bakehouse and its famous pies.
Ministry of Awesome
Does everything it says on the tin. The output of MoA is world-changing startups, solving every kind of global problem you can imagine. And it’s led by the indomitable Marian Johnson, who’s leading the charge to put Christchurch on the global map. We were invited to the demo day event at the end of Electrify Accelerator, where 20 female-founded startups had been working to grow their businesses over 12 weeks, and then pitched to a room full of the country’s top investors.
She Is Not Your Rehab
One of the startups that has been through the Ministry of Awesome’s programme. Conversations between founder Matt Brown and clients in his barbershop to help men break the cycle of abuse they have been born into, has spawned a whole movement. Matt and his wife Sarah have set up an art gallery in the CBD, where you can get a limited edition print of a piece of artwork by Tauranga’s Mr G. You can also get married there; Sarah is a celebrant! This couple are determined to change the world by healing our tāne and break the cycle of generational physical and sexual abuse.
The tram
We didn’t have a car with us, as it’s a short Uber ride into the city, and why drive when you can take the tram!? Kōrero about Christchurch’s history, the rebuilds post-earthquake, and the cultural landscape of the city gave us a local’s view of the city. We bought an all-day ticket, and rode round the circuit a couple of times. If you can get a reservation, The Tramway Restaurant looked extremely fun!
Riverside Market
We didn’t cook a single meal in Christchurch. As soon as we discovered this market, there was no mental space for anything else. The list of must-tries in here is as long as my arm. On day one I barely got through the entrance before I was eating a dosa crammed with fragrant chicken curry. I pushed it all down with a beesting. Oh. My. Word. A brioche, soaked in honey, stuffed with a mascarpone custard and sprinkled with flaked almonds. Thank goodness the tram was outside. I needed a moment before walking again.
Small steps, big impact
Katikati local and waste-free warrior Kate Meads shares some simple food waste tips to help us all be more sustainable.
Katikati local and waste-free warrior
Kate Meads shares some simple
food waste tips to help us all be
more sustainable
Put simply, food waste is a problem for the environment, but by thinking about some simple changes to how you buy food, store it and then consume it is an easy climate action we can all take.
Better food storage reduces waste. There are lots of ways we can store our food better and make it last longer. Most of our fresh vegetables like carrots, lettuce and celery will store for a long time in the fridge if they are put in airtight containers. When it comes to things like lettuce leaves, storing them in the bag they come in is the worst way to store them. Take them out of the bag and put them in an airtight container with a paper towel under them - doing this will make them last three times longer. With veggies like broccoli being the flower of a plant, they are best stored like a bunch of flowers - in a glass jar with water in the fridge.
Using a meal kit delivery service helps Kiwis reduce food waste. Planning what you are going to cook during the week is a really effective way to waste less food. Using a meal kit delivery service can be really beneficial to people who are short on time, not great at planning meals, or who just generally find they waste a lot of food. The idea of having exactly what you need to cook arrive at your doorstep once a week is really helpful. Meal kits are perfectly pre-portioned and the planning is completely removed for you. You can also pause at any time if you are going on holiday, or you can order bigger potions if you are entertaining.
First in, first out. A lot of people who waste food do so because they lose track of what should be eaten first. My best tip for this begins when you bring home your groceries or receive your meal kit for the week. Start by moving all of the older products in your fridge, pantry and freezer to the front, and place new products to the back. Label things “eat me first” if it has an approaching expiry date, incorporate it into your meal planning, and eat what you have!
Consider food packaging. Being mindful of packaging waste is all part of the journey too. This is where I see brands needing to lead the way in providing packaging that is minimalistic or easily recyclable. Make sure your tins are kerbside recyclable, and wash soft plastics out and drop them off at your local soft plastic collection point.
When it comes to your recycling, make sure it is clean and dry. One thing to make sure of when you have packaging that you want to recycle is that it must be clean. All containers such as plastic, glass, tin, and aluminum need to be well rinsed. Cardboard and paper need to be clean and not food-contaminated before being put into the recycling bin. Importantly, soft plastics also need to be clean and dry before you drop them to the drop off points.
Reducing our food waste doesn’t need to be complicated – small changes at home can make a big difference to our impact on the planet.
Boost your business success
Roz Irwin explains how to unlock the full potential of your business with Tauranga Business Chamber's resources and support.
Roz Irwin explains how to unlock the full potential of your business with Tauranga Business Chamber's resources and support.
Photo Salina Galvan
There are many support resources available for businesses, but they’re spread across government agencies and non-government organisations. Plus, they keep changing; it’s hard to keep up.
It would be great if there was a local hub where people could understand where all the resources and support for businesses are available.
Great news, there is!
Tauranga Business Chamber has a dedicated, independent contracts team whose job is to know what resources and support channels are available for businesses and get them connected to the services that best suit their needs.
Whether you’re well-established and looking to innovate or train your leaders, or you have a business idea and are unsure where to start, the Tauranga Business Chamber is the hub of business resources and support that can help all stages of business.
Each year, we help hundreds of business leaders and entrepreneurs start their business, access free resources, gain Government support, and connect with local experts.
No matter the stage in the economic cycle, there are always opportunities for business owners to offer new solutions to customers’ obstacles and challenges.
Our services range from a free one-hour session with a business advisor, support to boost your capability, or resources to leverage your innovation and R&D.
Our advisors are independent and impartial. They are driven to help businesses succeed and reach their potential.
Anyone can access our business support services; you don’t need to be a member of the Tauranga Business Chamber.
Times are tough right now, but as another saying goes: “We’re all in this together.” If you’re seeking some extra support, reach out to our team and see how we can help. It’s free, it’s independent, and it’s impartial.
The world is your oyster
Stacey Jones savours the local kaimoana with a side of social enterprise.
Stacey Jones savours the local kaimoana
with a side of social enterprise.
Kaimoana is the jewel in the crown of the Bay of Plenty’s food story. A delicious bounty that supported Iwi for centuries, as they gathered kai in the plentiful harbours of Tauranga, Ōhiwa and Makatu over the summer months, preserving for the winter months ahead.
But kaimoana has become a scarce commodity, a result of relentless overfishing. It’s perplexing – our region boasts one of New Zealand’s most extensive coastlines, yet obtaining fresh, local kaimoana is akin to locating a pearl in a sea of oysters.
So you can’t imagine how big my smile was when I heard the oyster farm in Ōhiwa, newly named Tio Ōhiwa (“tio” means oyster), had been purchased by a collective of Māori tono (bid) for shares in the oyster farms’ development, with an aim to regenerate the oysters in the harbour, along with scallops, mussels, and pipis. Not only that, they’re also planning to offer a culinary tourism experience through a social enterprise, providing work opportunities to rangatahi (young people) who may find the school system challenging, but have potential.
The masterminds behind the project are directors Wini and Simon Geddes, quintessential Kiwis known for their no-nonsense approach to getting sh*t done. In my initial meeting with Wini, I quickly grasped the essence of her character. When I asked about her role, she replied, “I mainly clean the toilets” – which, while true to an extent, belies her role as director of Tio Ōhiwa.
Initially, their plan was to focus on training rangatahi to deliver a qualification in aquaculture, and then move onto the tourism experience at a later stage.
However, they swiftly realised the tourism opportunity could not wait. As Wini aptly puts it, “The tourism part of the project was a five-year plan, but we seem to have done it in five weeks.”
The newly reopened farm, established in 1968, offers daily tours, fittingly named the “Shuck ’n’ Cruise”. These tours include the chance to wade out to the oyster crates, shuck oysters, ride a boat into the harbour to see the farms firsthand, and savour the delectable kai offered at the onsite takeaway shop. Plans to create a new waterfront restaurant are in the making, with pontoons and a helipad, plus a boardwalk to Tauwhare Pāpa. They will also be offering year-round production so you’ll never have to go a day without oysters and champagne.
Remarkably, theirs could very well be New Zealand’s busiest seafood takeaway, dishing out 2000+ oysters a day during the peak season. This is just the beginning of their ambitious plans, with the owners aiming to reach a staggering five million oysters in annual production.
So this summer, take a trip to Tio Ōhiwa to experience their plentiful kaimoana. Book a Shuck ‘n’ Cruise, bring your friends, and go the extra mile to help this place become a must-visit tourism destination. After all, it’s not every day you get to experience fresh kaimoana right from the source, created by the most get-sh*t-done Kiwis I’ve ever had the pleasure to meet. They are truly making the world our rangatahis’ oyster, while putting the “plenty” back in the Bay’s seafood story. Ka pai!
Fancy footwork
Marlborough’s magnificent whites have so much more to offer than perfumed savs, as UNO wine columnist Jess Easton discovers.
Marlborough’s magnificent whites have so much more to offer than perfumed savs, as UNO wine columnist Jess Easton discovers.
Photos Jamie Troughton/Dscribe Media
There are many ways to become a master winemaker and while Richelle Tyney may have taken a slightly unorthodox route, the result is still going to end up the same.
The Nelson-raised, Blenheim-based wahine – who has strong Bay of Plenty whakapapa (Ngāti Maniapoto/Ngāti Porou) – manages the winemaking programme at Greywacke, working alongside enigmatic founder Kevin Judd.
That’s the same Kevin Judd who helped put Cloudy Bay, Marlborough and New Zealand on the world wine map, forever changing the perception of 'new world' wines and Sauvignon Blanc as a variety.
He started his own label Greywacke in 2009, named for the relatively bland bedrock that underpins most of Aotearoa, and started producing vintages that are anything but bland.
Before joining Greywacke in 2021, meanwhile, Richelle had spent the best part of a decade working with the likes of Mahi’s Brian Bicknell and Spy Valley’s Paul Bourgeois.
Before that, however, she’d studied exercise science in Christchurch, played representative touch rugby and been a handy basketballer. Two uncles – Jamie Joseph and Terry Mitchell – were All Blacks and she knew far more about sport than wine, apart from that it came in at least three different colours and was good fun at parties.
Her OE changed all that. Landing a nannying job in Switzerland, she was introduced to fine wine by the family she was working for and a lightbulb went off in her head. Before she knew it, she was back home, enrolled in winemaking at Lincoln University.
A very similar lightbulb went off in my head the first time I tried a Greywacke Riesling, building up to Kitchen Takeover’s Ki Tua event earlier this year.
Smooth and delicious, with layers of honeysuckle, citrus peel and juicy
stone-fruit flavours, subtly emerging and swirling rather than bursting and punching. And, wait a minute – it’s from Marlborough? A region that is known for being Sauvignon Blanc centric with not much else.
A morning tasting with Richelle dispelled that misconception forever, as she unleashed the full spectrum of Greywacke’s white wine wizardry. Riesling, Pinot Gris, a startlingly good Chardonnay and a Wild Sauvignon that was wildly interesting and jaw-droppingly tasty.
Greywacke is all about hand-picking and hand-crafting. And the thing I love about Richelle is how she’s completely unfazed at working with an industry legend; her own confidence and sense of self are only going to grow the depth and quality of Greywacke’s offerings.
“Kevin’s both highly creative and very detailed at the same time – which is what makes him so talented – and there's a mutual respect where questions are asked and decisions are made,” she explains. “It’s rewarding to work with an industry icon and know that my input is genuinely contributing to the wine style."
And maybe there’s something in her sporty background that helps too; a sure-footedness when the pressure comes on and the weather throws curve balls.
“I love it at harvest, with all the problem-solving and thinking on your feet. That’s the beauty of it – no year is ever going to be the same. I wouldn’t recommend it but I love it.”
Jess Easton is a director and owner of Kitchen Takeover, complementing her career as a Tauranga-based lawyer.