Rediscover Rotorua

This family-friendly geothermal wonderland just keeps getting better.

words Stephanie Taylor

Growing up, I spent a lot of time in Rotorua with my family trout fishing and boating from the old Ohau Channel campground, before it was developed into a resort.

Luckily for my brother and I, our parents then went on to buy an old bach in Ngongotahā so we could keep the lake dream alive. Our love of the area only continued to evolve, with both of us taking up white water kayaking at high school and paddling the Kaituna River regularly.

It was all pretty idyllic, so unsurprisingly my partner Jeff and I jumped at the chance to take our own kids to Rotorua on holiday recently. But at two and four years old, we knew the trip would probably look a little different to my childhood adventures. With throwing them off a sea biscuit not yet an option, we took the chance to experience some of the area’s more wholesome, age-appropriate activities. Coupled with beautiful scenery and incredible hospitality, this city smashes tourism out of the water – for overseas visitors and Bay locals alike.

STAY

With 48 hours to spend in the city, Jeff, Donovan, Daphne and I stayed central at the Millennium Hotel Rotorua. Overlooking the steamy, geothermal end of Lake Rotorua, our rooms felt suspended over the incredible natural surroundings Rotorua is famous for. Our toddlers are morning people, which meant we were all lucky enough to watch the sunrise over the lake creating beautiful, changing scenes through the steam. One of nature’s shows that photos just don’t do justice.

The hotel location is right on the edge of the city centre within a brief stroll to some of our excursions. Free onsite parking, comfortable adjoining rooms, and a lush internal native garden to explore on the way to the breakfast buffet were some of our favourite family-friendly features. Special mention to the bottomless drip coffee at breakfast, and the friendly faces serving it!

Skyline Luge

EAT

Jeff and I were equal parts anxious and excited about this portion of the weekend. Managing our son Donny’s multiple food allergies had meant we’d never been confident enough to eat out as a family before. However, contacting restaurants in advance made us feel ready to finally give it a crack.

Pig & Whistle Historic Pub

Local landmark and crowdpleaser the Pig & Whistle was our first stop for dinner. Being a Friday, we really enjoyed being part of the lively pub atmosphere while still having enough room to move around the table and talk over the music. Seated fireside, Jeff and I enjoyed a selection of the not-so-small plates washed down with a couple of tap beers, while the kids happily devoured their first ever restaurant meals of steak, rice and veges. The amazing wait staff kept checking in on us and made it fun for everyone.

Capers Cafe + Store

Under the same ownership, Capers conveniently had the same chef on shift for our next night, meaning the kids’ dinners were pre-planned and again ran smoothly. In between eating they enjoyed watching a movie in the kids’ room, and with our table positioned just outside Jeff and I were able to enjoy our meals with a side of adult conversation. My nourishing Salmon Poke Bowl was cooked to utter perfection, and Capers’ extensive selection of desserts proved so tempting that slices of Biscoff Cheesecake and their famous Chocolate Mudcake may have made it back to the hotel with us.

Stratosfare Restaurant & Bar

Spoilt for choice once more, the incredible array of freshly prepared food at Stratosfare’s buffet lunch was seriously to die for. Jeff lived the dream and managed to eat his bodyweight in seafood, and we were personally visited by head chef Dan to ensure Donny’s needs were met. With stunning panoramic views of Lake Rotorua from our table and full puku, it was hard to leave, but with kids champing at the bit to get lugeing we eventually tore ourselves away.

Okere Falls Store

Even though our epic escape was coming to an end, I was excited for lunch on the way home at a personal favourite – the Okere Falls Store. Daphne and Don made fast friends to explore the beer garden with, while Jeff and I chatted with locals over a yummy Avo Smash and Grilled Cheese Toastie. With its outdoorsy, community feel, we could have very easily settled in for the afternoon, especially with the largest selection of craft beers in Rotorua on offer.

Rotorua Duck Tours

PLAY

Skyline Rotorua

Luge riding has definitely gone up a notch since my last rodeo! With lit up tunnels, branching tracks and towering dinosaurs, three runs on the Skyline Rotorua Luge went by super fast and left us wanting more. These days there are five tracks and two chairlift lines – which also meant lines were never long, even on a busy Saturday. We were surprised that even two-year-old Daphne absolutely loved it, and neither kids were scared at any point including on the gondola rides – another highlight for spotting rabbits, deer and impressive downhill mountain bikers.

Redwoods Nightlights

Daphne was, however, a little dubious at the Redwoods Nightlights, unfortunately. The suspended bridges moving underfoot weren’t her cup of tea, so while the boys took to the heights Daph and I enjoyed the atmosphere from down below. Which was actually really fun in itself, like being at Disneyland at night time. With sounds and voices all around, there was a cool 3D projection to watch while we waited for the boys, who returned with stories of incredible illuminations amongst the stunning redwoods. We’ll definitely be back once Daphne’s a bit older.

aMAZE me

Polynesian Spa

As a long time visitor of the Polynesian Spa, but first timer in the family pool, I was pleasantly surprised at how much I enjoyed it. At 33 degrees, the supervised large pool features a small hydroslide, a shallow toddler section and a deep end. There’s a couple of small hot pools too, but the temperature of the main pool was all we needed for a fun family splash. Don’t get me wrong, I love a good hot swim as much as the next person. But getting drained of energy when you’ve got toddlers is not a vibe.

Rotorua Duck Tours

Speaking of relaxation, Rotorua Duck Tours lulled both kids to sleep at different points. The ex-military trucks are pretty bumpy and loud, creating ideal napping conditions. But with tour guide Olly cracking corny jokes and fact dropping at any given opportunity, Jeff and I were thoroughly entertained throughout and enjoyed learning about the area from a tourist’s perspective. And what better way to sightsee in a lake region than from a WW2 amphibious vehicle? It took us around the Rotorua lakefront, and out and on to the Blue Lake as well as Lake Ōkāreka.

Agrodome Farm Show and aMAZEme

We spent our final morning in Rotorua at the legendary Agrodome Farm Show and aMAZEme, both of which are really suited to young families. What kid doesn’t love a farm animal? Especially when there’s multiple bustling about on stage, and plenty of opportunities to touch and interact with them. Both attractions had amazing play areas for kids and we could have spent an entire day between the two. Thanks to Donny and I, some members of the family managed to complete the maze successfully while others didn’t quite have the patience.

Gin-gin!

Hayley Barnett toasts to a deliciously novel local experience.

photos Erin Cave

Who doesn’t enjoy a good gin? Floral, spicy, citrusy, nutty, sweet – there’s one to suit everyone these days, but making your own brings the appreciation to a whole new level.

Matahui Distillery in Aongatete offers gin lovers the experience of creating and bottling their own unique gin – from choosing your own botanicals, through to naming and labelling your creation. Before heading there to experience it for myself, I’d imagined making gin would be a time-consuming process and I’d have absolutely no idea what I was doing when it came to choosing which flavours go with what. I can barely cook. It turns out you can’t really go wrong. Not at Matahui anyway.

Gin enthusiast Shelley Broadbent leads our group of intrigued soon-to-be-mixologists and first educates us on the complexities – and simplicities – of the making process. Each station is set up with beakers and various measuring apparatuses, reminiscent of high school science class, only a lot more fun. Though the teenage trauma still lingers for me, Shelley assures us it’s a straightforward process – and it is.

Taste-testing the botanicals.

Pick your botanicals, mix your alcohol and water, then add everything to your distiller. You do get some guidance, of course. When it comes to choosing botanicals, it’s important to know that juniper berries usually make up around 80 percent of a gin profile, although these days it’s common for gin to include less juniper, to make way for other fanciful flavours. Then it’s wise to use coriander seeds, orris root and angelica root to get a well-rounded flavour profile. Some distillers use crushed and roasted coriander seeds, but we’re using them whole. After that, it’s a free-for-all to do as you please. Citrus is highly recommended but not essential. We play it safe and go for fresh lime peel. Next, we add bold, daring horopito, macadamia and liquorice, feeling as though we’re living on the edge.

During the distillation process, we walk around placing our fingers under other distillers (invited of course), to taste and see if we can recognise where the flavours come in. It’s fascinating to see how each taste combines with the others before it.

Angela takes us on a tour through the gardens.

One of the best things about Matahui is that they grow their own herbs, fruit and vegetables, offering up the very real experience of farm to plate. While our gin is distilling, we take a walk around the garden as Angela Howard, co-owner with husband Paul Horak, gives us a rundown on various flavours and where they come from.

Back in the lab, Shelley gets us started on the bottling process. Although she doesn’t own the place, it’s her we have to thank for our foray into gin distilling. She’s the one who twisted Angela and Paul’s arms to set up the distillery. Angela made a hobby out of turning alcohol into liqueur and Paul enjoyed experimenting with home distilling. They often talked about growing their own botanicals and turning their hobbies into a commercial business, but it took Shelley’s infectious positivity and persuasion to convince them to turn their dreams into reality.

Paul, Angela and Shelley.

A year ago, they invested in a state-of-the-art still to help them produce the highest-quality gin possible, and came up with their own brand, Adventurers Gin. Today, all three welcome groups onto their farm to try their hand at distilling and sample the various liquors on offer. Sharing their passion with locals and visitors is a dream come true for the trio, but they say they’ve only just started their adventure.

MATAHUIDISTILLERY.COM

Beyond the waves

He’s signed to pop star Benee’s record label and counts Elton John as a fan. Now Raglan musician Muroki has released his third EP, the emotion-filled Timezones, and made a major move.

words Karl Puschmann

UNO’s first question to Muroki leaves him stumped. He scratches his dreadlocked hair, which is pulled back behind his studio-grade headphones, and says, “Um…”.

Thinking for a moment, the singer-songwriter sensation from Raglan eventually says, “Good question,” then looks around his room and wonders aloud, “What am I doing here?”

He’s stayed up late for our interview – it’s approaching midnight when he Zooms in. Just nine days ago, he flew out of Auckland, where he’d been living, to set up shop in Berlin.

“I didn’t really have a huge plan. I just kind of came over here,” he says in answer to the question of what he’s doing in Germany. “I wanted to switch it up, in life and with music, and expand my horizons. I was getting over what I was doing in Auckland. I enjoyed my time there but felt I needed to move on and do something else for a bit.” Then he grins and says, “I’ve never lived in another country before, so I’m just giving it a go.”

He’s certainly jumped right into the deep end. He has few contacts in the city and doesn’t speak the langauge. Aside from his German partner, the person he’s spoken to the most so far is an old Turkish fellow who lives in the same building.

“This old dude’s always outside,” he says. “He doesn't speak very good German and doesn't speak a word of English. I don't think he knows that I don’t speak German! We have these weird interactions every single morning. It's pretty funny.”

By chance, we’ve caught Muroki on the cusp of beginning a new life chapter, one in which the future is uncertain. “I’ve been battling with it a little bit,” he admits. “It’s kind of weird not knowing exactly what’s happening next. It’s a strange period. I think it’s really good, but sometimes you’re like, ‘Is this the right decision?’” He pauses for a second, then says, “I think it is.”

The move has been on Muroki’s mind for a while, with his plane tickets purchased nine months ago. The shift also helps decode and add extra depth to Timezones, his newest EP that has just been released and is the reason for our chat.

The seven-track EP pushes him into deeper emotional territory than previously and expands his genre-hopping sound while losing none of its characteristic smooth flavour, synth-funk grooves and feel-good vibes. Fans of his platinum-selling single, Wavy, will find a lot to love here.

Timezones’ seven songs were recorded quickly, with Muroki writing, recording and laying down the tracks in a blisteringly fast 11 days. “It happened swiftly,” he says. “I’m really happy with how it all came out, and in the process of making it, I learned a lot in terms of how I want to go about creating things in the future.”

He says the sudden success of his 2020 debut, Dawn, led to feeling intense pressure while creating his 2022 follow-up, Heading East. He burdened himself with expectations and on reflection says he didn’t particularly enjoy the process. The fast turnaround of Timezones was a successful attempt to rediscover the joy.

“I didn’t let it consume me,” he says. “I’m really happy with how the third one’s come out.”

He’s described the EP as “an emotional awakening”. This, it turns out, was another benefit of working quickly. He didn’t have time to second-guess or edit himself.

“I tapped deeper, man,” he says. “I was trying to be more authentic with how I was feeling and the experiences I was having. It came out by not overthinking. I didn't go into the record thinking, ‘I’m going to open up.” I just let it happen and let it all come out naturally.”

Muroki may be new to Berlin, but the similarities with his hometown of Raglan are already apparent. Size discrepancies aside, it’s the city’s huge support for the arts and music scenes that reminds him of home.

“I love Raglan. It’s cool, man. There’s a nice sense of community – everybody knows everybody and everybody's supportive of each other. Everyone was really supportive of what I was doing from a pretty young age. It’s got an artsy scene there. Some good stuff comes out of it. But it’s the sense of community that makes it. A lot of people there support and come to the shows.

“When I started out, everyone would come down to the gig,” he continues. “I’d have a sold-out gig and I hadn't even released a single yet! There’s a confidence boost.”

Then he smiles and says, “I don’t think I’d be where I am without the people from Raglan.”

Muoki’s new EP Timezones is out now.

Blonde ambition

This cool, charming, casual-but-classy diner in the Mount offers an all-American experience that fits right in.

words Hayley Barnett

They were always going to do it again, one way or another.

Palace Tavern’s sister eatery, Blondie, has opened its doors on Maunganui Road – a 1950s-style diner offering a daytime menu that doesn’t include your average eggs benny.

“We don’t really like cafés,” admits co-owner Brad Dellar. “We like to create something unique and different, but also know we need to stay in our lane.”

Their “lane” is traditional all-American fare – hot dogs, chicken waffles, reuben sandwiches, cherry pie – similar to their southern American-style eatery and bar around the corner at Palace Tavern.

“We’ve stuck to our usual style, which is risky because it’s the Mount,” says Brad. “It’s where fit people hang out. With Palace, we didn’t know if it would work. We didn’t think it was vegan enough for them. But I think people get sick of that sh*t because, well, meat’s great.”

Brad and his business partner, Sam King, had been scoping out a joint for a new bar when the former Gusto Café owner offered up the perfect location.

They had just five weeks to fit the place out. Impressively, they did most of the work themselves, calling in a couple of friends to help out with some of the more challenging tasks.

“We’ve fit out all our own restaurants and cafés, since the beginning,” says Brad. “Everything from custom tables, tiling and painting, to kitchen fit outs.”

Though they had the vision and the practical skills to pull it off, they still needed a name.

“Blondie just had a good ring to it,” says Brad.

The walls are adorned with famous blondes, including the likes of Debbie Harry, Twiggy, Marilyn Monroe and Kate Moss. The mostly black and white photos work perfectly with the diner scene.

While it might seem ambitious to open in the Mount’s most quiet months of the year, Brad’s confident the locals will be on board.

“It’s that inside kind of soul food,” he says. “It’s what you want to eat when you’re nestling in for the winter. We’ll touch wood, but so far, so good.”

Blondie Diner
200 Maunganui Road, Mount Maunganui

The comeback kid

Two years ago kayaker Luuka Jones could barely walk down the street without wheezing. In July she’ll represent New Zealand in K1 and the extreme new Kayak Cross at the Olympic Games and hope to fulfil a long-held dream.

Words Karl Puschmann | Photos Graeme Murray + SUPPLIED
Styling Nicky Adams | Hair & Makeup Desiree Osterman

When Luuka Jones was 11 years old, she set a goal that one day she would win an Olympic gold medal. In July, the 35-year-old kayaker will
look to fulfil that long-held ambition when she travels to Paris to represent New Zealand in her fifth – yes, fifth – Olympic games.

What makes her young promise so audacious is that back then, she was not a young kayaking prodigy nor was she showing promise of becoming the history-making athlete that she is now. Heck, she wasn’t even kayaking competitively. She’d barely gotten her feet wet, having only learned how to paddle a year earlier.

“I don't know where that goal came from,” she laughs, thinking back to her humble beginnings on the water. “But I do have a strong memory of setting it. I was babysitting for my neighbours. They had Sky TV so I was able to watch Sarah Ulmer win her gold medal at the Olympics. It must have inspired me.” Watching Sarah Ulmer whiz over the line at the 2004 games in Athens sparked something in Luuka. Sarah had just given New Zealand its first-ever gold medal in cycling and set a new world record in the process. Witnessing history being made was life-changing for the young Tauranga local watching along on the TV.

Shortly after she remembers entering the Waimarino Intermediate School kayak challenge on the Wairoa River. The event was a multi-stage race that strung various kayaking disciplines together and challenged participants across a wide range of skills.

She says she felt focussed and completely determined.

“I remember the nerves. The other girls were all really good but I was so motivated to try and win that competition. I remember how good it felt when I did,” she smiles, still looking chuffed at the result. “That feeling of winning never gets old. It's a deep satisfaction that you achieved something.”

It will not surprise you at all to learn that Luuka has a fierce competitive streak. It’s something you need to become a world-class athlete competing in two events at the Olympics – K1 slalom racing and the new Kayak Cross event – with all the discipline and training that is required. She guesses it was inherited. Her nana was a competitive tennis player and basketballer and her mum also plays tennis. Her sisters haven't been involved in high-level sport but their blood still pumps with that same fire.

“We played a lot of competitive board games,” she laughs. “We’d play The Game of Life and all be doing whatever it took to win. I've just always had a competitive streak. I guess what’s driven me is that I found a sport that I absolutely loved. I was going to do anything to try and get better at it.” Then she pauses and says, “It’s just been quite a long road.”

That road started on a farm. Before Luuka hit her teens, her grandparents bought some farmland next to the Wairoa River and then, shortly later, her parents moved the family next door. She started swimming lessons at the nearby Waimarino Water and Adventure Park, which is still running today, and then took up kayaking lessons, working at the park in exchange for the lessons.

“Barbara and Barry, who owned the park, were incredible and really supportive of me,” she says.

She quickly grew to love recreational kayaking. She would go away on kayak camping trips and learned how to paddle the river’s gnarly whitewater. Her skills quickly improved and before too long she was navigating the entire whitewater section right down to below McLaren Falls.

“It was such a buzz,” she enthuses. “You learn skills that you don’t know you’re learning and get that whitewater confidence. But it’s also the joy of being out on the river with everyone. That camaraderie and friendship. Some of the people I met early on in my recreation career are still my friends today.”

In a few short months, the sport of Kayak Cross will make its Olympic debut. After taking first place at last October’s World Cup in France, Luuka is considered a favourite for the event.

This kayak offshoot is best described as a mix of raw physical strength and chess-like tactics that plays out in real-time among swirling rapids.
It is thrilling to watch.

At the start of the race, the kayakers plunge down a steep ramp straight into the frothing waters below. They are frighteningly close to each other and then, suddenly, they’re not as they disappear into a flurry of paddles and shoot along their chosen lines through the whitewater and around the gates that make up the course. From their vantage point at the top of the ramp, the athletes have a split second to see a line that accounts for speed, the churning waters, and take a guess at what their competitors are thinking. Plans can rapidly go out the window. Ramp position, the way the kayak hits the water at the bottom of the ramp, and even a little bit of competitive argy-bargy on the water can sink any Olympic dreams. Kayak Cross is both physically and mentally demanding. And not without its dangers.

“It’s very tactical. Some lines are shorter or faster but people are chasing you or you’re chasing someone and you're having to read the whitewater, navigate the gates, and interpret what other people are doing. You’re under pressure because someone’s going to try and take you out or smash into you. You really need to be aggressive. There’s so much going on. That’s what I love about the event.”

As Luuka explains the physical, aggressive, aspect of Kayak Cross, I can’t help but notice a little glint in her eye. I point this out and she laughs and exclaims, “It’s true!” before elaborating.

“If you’re behind someone, you really do need to come down and smash them out of position.”

We both laugh and then she says, “But it is quite nerve-wracking, sitting up on that ramp,” before explaining what it’s like. 

Luuka competing at the Kayak Cross Nationals in Auckland

(photo Rod Hill). 

“You have your plan, but when you launch in you have no idea what’s going to unfold. You all launch at the same time and you want to be fast down the ramp and people are paddling and there’s so much going on that you have to be quite calm and composed in what is an incredibly chaotic situation. You hope that when you land, you’re going to be out in front, but that doesn’t always happen. You could get a paddle to the face.”

The most extraordinary part of Luuka’s journey to the 2024 Olympic Games, and what will make it ripe for a movie adaptation if she does indeed win the gold medal, is that less than two years ago she was diagnosed with Long Covid. It well and truly knocked her out. Forget about gold medals, she could barely make it to the letterbox without becoming puffed out of breath and needing to rest.

Her illness forced her to completely drop out of the 2022 season, losing the whole year as she rested and recuperated. For the competitive, world-class athlete, it was devastating and led to many dark days and sleepless soul-searching. During that long, hard year Luuka admits that she often thought about quitting and regularly questioned not just her commitment to kayaking but also her love for it.

“It was a hugely challenging experience,” she sighs. “I realised a lot of my happiness was wrapped up in physical activity. It wasn’t that I just couldn’t compete for a year, it was that I couldn’t do anything physical. Going for a walk was a big deal. I couldn’t feel competitive so I wasn’t excited about coming back to race. I was starting to question,

‘Should I even be doing this?’ or ‘Am I ever going to come back after a year out?’ All these thoughts cross your mind.”

It sounds like there may have been some depression seeping in, understandable given the circumstances, and she nods and heavily says, “Yeah, probably a little bit.”

Luuka talks about installing a hyperbaric chamber in her garage and laying in it for a couple of hours each day to get more oxygen to her lungs and help her body fight the infection.

Her recovery routine started out with three training sessions per week. If she had a recovery week, she never really enjoyed it, as she never felt like she'd earned it.

Eventually, after an incredibly difficult year, the fog lifted and Luuka felt able to race. She entered the Nationals, an action she describes as “a big deal” after her year off. She paddled well but disaster struck when she injured her neck. The injury took her out of contention for another couple of weeks. This set a pattern where she’d return only to hurt her knee or stuff up her arm. It seemed like every time she hit the water, she’d land another injury and be confined back to land.

“It wasn’t all just Covid, it was all these little obstacles along the way to getting back into full-time training,” she explains. “But my philosophy is that there’s an opportunity in everything. So I tried to look for the opportunities.”

One was being able to spend the year in New Zealand with her fiancé and her family instead of being off competing in Europe as she usually would be. But the biggest thing, she says, was that the enforced time off ultimately led to rediscovering her love for the sport.

“Before Covid I’d get so caught up in my mistakes. If I had a bad session, I’d take it home with me and be really pissed off for a long time. Now I’m just grateful for being out on the water, feeling those sensations and being able to paddle again. I’m glad I wrote down in my journal what was going on because I can look back and be like, ‘Oh, yeah, that was tough.’

“But I’m the sort of person who just charges forward and doesn’t really hold on to those things too much,” she continues. “They make you more resilient, or they teach you something at the time, and then you just have to crack on.”

For someone about to compete in two events against the best athletes in the world at the most prestigious and globally historic sporting competition, Luuka is extremely relaxed. She’s in good spirits and feeling confident.

“I think it’s easy to be relaxed when you’re a few months out from the Games,” she jokes. “But it’s a high-pressure event, for everyone, and we’re all in the same boat, excuse the pun. But I try and put a lot of effort into preparing mentally as well as physically. It’s a big occasion with a lot of pressure and a lot of distractions. When I visualise the Olympics I feel a bit nervous. But I enjoy this time of year because it’s been a three-year build, and it all starts coming to fruition.”

Luuka’s comeback is nearly complete. She’s mentally and physically prepared. She’s going in as a favourite. And, perhaps most of all, she’s excited.

In her astonishing career, she’s set so many kayak slalom records in New Zealand, brought home so many medals, and competed in those four previous Olympic Games that she’s now the athlete that young babysitters around Aotearoa are watching compete on TV.

“I sometimes forget that maybe I am a role model because I still haven’t achieved what I want to achieve, or I’m not at that level yet,” she says, referencing her decades-old goal.

“But when I reflect on my journey I have a lot of things to share, and it’s nice to maybe inspire someone to pick up a paddle or pursue something that they’re passionate about. That would make me really happy to know that I've helped someone to chase their dream.”

Which circles us back to the start. Luuka got Silver at Rio. Will she get Gold in Paris fulfilling the goal she set for herself all those years ago?

“Hopefully, yeah! I mean, that’s the goal,” she laughs. “My fiancé, my family and my friends will all be there watching. It’s a really special occasion to share with them and then to go out there and see what I can do. And it’s so exciting to represent the Bay.”

Then she smiles warmly and says, “Really, I’m just a small-town girl from Tauranga.” 

Flawless finish

Get wedding-ready with Leanne Cashmore’s

ultimate bridal skin plan.

words HAYLEY BARNETT photos SALINA GALVAN

Weddings are a funny thing. For many brides, when the big day finally rolls around, even the calmest of demeanours has withered away and a main character is left in its place, hellbent on criticising everything around her, mainly herself. I’m not saying it’s right, just accurate.

This is where Leanne Cashmore from Cashmore Clinic comes in. “The last thing you want to worry about on the big day is your skin,” she says wisely. When I rock up to the clinic to ask what she suggests I have done, a mere month out from my wedding, she looks sympathetic. “You should have come to me over a year ago.”

Great. So what can you do just weeks away from your nuptials, to ensure your skin looks 10 times younger and more rejuvenated than ever, even after the hen’s party? “There’s a few elements you want to focus on,” she replies. “How you would like your skin to look on the day, how you want your makeup to sit, and where your skin is starting from.” Then she analysed my maturing skin and made some suggestions. Behold, 40-something brides! Here is your ultimate bridal beauty plan.

Photo Finish

This V2 beauty booster is a combination of hyaluronic acid and Botox which is injected into the superficial layers of your skin to smooth fine lines and minimise the appearance of pores. While it’s not the most relaxing treatment by any stretch of the imagination (the stress ball Leanne passed to me apologetically before we’d even started the treatment really had its work cut out for it), in just a couple of weeks I could already see a huge difference in the appearance of my skin. And on my wedding day, when a friend shot me a dirty look while getting ready, asking, “Why don’t you have any wrinkles?”, I knew it was all worth it.

The best part is that it lasts up to three months. Small lumps can form after the treatment, but are typically gone by the next day, along with any bruising. Admittedly, I did have a few tiny bruises pop up around my face, but I can say, wholeheartedly, that a few tiny bruises are a small price to pay for photo-ready skin.

Dermaplaning

Dermaplaning is the miracle treatment

that turns your skin into a smooth canvas, ensuring makeup sits and stays for much longer than it normally would. It involves removing dead skin and that peachy fuzz, or hair, that covers your face in its annoying, wispy sort of way. This is done using a special surgical-grade blade, resulting in a refined, glowing appearance. Typically you would have this done just one day before the wedding, to get the full effects.

HYDRAFACIAL

In addition to the dermaplaning, Leanne suggests having a hydrafacial treatment the day before the nuptials. This is a non-invasive treatment designed to promote healthy skin and leaves your skin feeling soft, smooth and hydrated, giving you a healthy glow for your big day.

A little redness and tingling goes down in a couple of hours. This treatment is just the relaxing activity you need right before the wedding and, by including a booster and LED treatment, your skin will be primed and ready to party.

Of course, these are the last-minute options. Ideally, what you would normally do in the case of a wedding is lock in a skin membership (like a gym membership) at least a year prior to your nuptials, giving you monthly treatments to ensure your skin is in tip-top condition.

Cashmoreclinic.co.nz

Clearing up the trash

Kate Fenwick explains how to navigate the national standardising of recycling rules.

As you may have heard, recycling rules have changed, and a new nationally standardised system for kerbside recycling was implemented on February 1. This confused many people, who had no idea changes were coming, what these changes meant, or even why they were implemented in the first place. 

So let’s break it down. What is standardised recycling, and how does it affect your household?

A bit of background 

Until January 31, 2024, some council contractors were only accepting number 1 and 2 plastics, while others were accepting all plastics numbered 1 through 7. 

However, just because councils were collecting all these plastics doesn’t mean they were actually being recycled. Some plastics are low-grade, which are not cost-effective nor easy to recycle. Essentially, lots of products were ending up in landfill because there were no other options for them at the end of their useful life. 

Why standardise recycling?

The simple answer is that all councils nationwide are now expected to collect the same products. This makes it so much simpler for the consumer, because regardless of where you live, if you go on holiday, or if you move house, the rules will all be the same. As a waste-free educator, I travel all over New Zealand, and in the past, recycling rules could be different for two towns that were right down the road from one another – totally confusing. 

Standardisation not only makes the situation less confusing, it also gives businesses and manufacturers more clarity about what will be accepted on a national scale and through our kerbside household recycling bins. This is really important because up until now there has been no influence or pressure on businesses to do the right thing and use plastics that can be more effectively recycled. Standardisation will encourage brands to phase out bad packaging options that can no longer be collected, such as plastics numbered 3, 4, 6, and 7.

The move to standardisation also means that hopefully, more products will be recycled here in New Zealand, and there is less need to send them offshore or landfill them.

So what’s actually accepted for recycling now?

Here’s a simplified list of what you can recycle in your kerbside bin, wherever you are in New Zealand.

Plastics numbered 1, 2 and 5: The basic rule here is a plastic bottle, tray or container that is used once to store food or products for your kitchen bathroom or laundry. Not buckets, Tupperware, or any reusable plastic products like drink bottles or kids’ toys.

Pizza Boxes are now in: But you need to make sure there is no leftover pizza or excess food or sauce stuck to the box. If there is, then pull the box apart and put the clean part into the recycling bin, and the dirty part into your rubbish bag/bin to go to landfill.

Paper and cardboard: But no coffee cups, liquid food containers like alternative milk/long-life liquid cartons, chip canisters, paper towels or tissues, shredded paper, or food-contaminated paper like the wrappers from your fish and chips.  

Tin cans and aluminium cans: These should be well rinsed with no food left in them. No tins over 4 litres, no paint cans, no bottle caps, no pots and pans, no aerosols, no aluminium foil.

Glass bottles and glass jars only: No broken mirrors, windows, lightbulbs, glass bottles or jars used for medicine, glass cookware or drinking glasses etc. These are made from a different type of glass to your standard glass bottle or jar, and cannot be recycled. And please no broken glass at all, for the safety of the workers at the sorting plants.

And the last few guidelines – no lids, nothing smaller than a yogurt pottle (including no yogurt pottles themselves, because they are a number 6 plastic), and all products need to be well rinsed, otherwise they are not going to be accepted as they are food- or liquid-contaminated and then become hazardous. 

wastedkate.co.nz

Kerbside cuisine

Hit the road to flavour town with these street eats from a selection of popular local food trucks.

words Stacey Jones 

Oshie & G’s

Sky-high rents, crazy setup costs, and no staff to run the show – it's tough out there for folks dreaming of turning their love of food into a thriving business. The answer for many is on four, or sometimes even two wheels. From tricked-out trailers to
fuelled-up fire trucks, each one is a showcase of the chef’s individuality, bringing their culinary vision to the Bay of Plenty. 

Back in the day, food trucks were often just a stepping stone to opening
a bricks-and-mortar restaurant. Not anymore. These mobile kitchens are stars in their own right, hitting up big events and drawing in the crowds all on their own. When a new one pops up, word travels fast. So below are the trucks I’ve been hearing about the most, each with its own story of a love of food, perseverance and ambition.

Bringing Sicily to the Bay
For Ivanav Lanello of Sicula Pizza, cooking is all about her connection with her childhood memories growing up in Sicily. "If I think about food, the first thing that comes into my mind is Nonna Concetta," Lanello says. Her truck aims to recreate Sicilian classics combined with New Zealand ingredients. Starting during lockdown, she started to play around with recipes that could bring her uniquely regional Italian cooking to the people of the Bay. And boy, are we glad she did. “All the dishes are things you easily find in all Sicilian bakeries, such as arancini, fried calzones, cannoli, brioches, almond cookies, fried bread, pastries, pizza, cartocci and savoury brioche.” Sicula Pizza can be found weekly in Ōmokoroa.
@sicula_massi

Authenticity on the move
At Lek’s Go Thai, authenticity is the key ingredient. This modest food truck, recognisable by the owner Songsak Prasanpoung's face adorning its side,
has quickly become a Pāpāmoa favourite for its genuine Thai flavours. "My truck looks very simple, just white box with a picture of my face on it. But what is truly unique is the taste of the food. After nine years cooking and living in New Zealand, I know how Kiwis like to eat," says Songsak. By importing ingredients from Thailand and combining them with local produce, Lek’s Go Thai delivers flavours that pack a punch. For example, the pad Thai sauce is handmade and the customers love it. The truck can be found at 326 Pāpāmoa Beach Road, 3-8pm, Tuesday to Sunday.   @leksgothai

A grom’s food truck
Kerry Boylen’s Oshie & G's is the result of a simple yet innovative idea: A food truck that caters specifically for kids. "Let's start a food truck business and cater for the groms!" she proposed, aiming to make her food truck experience a fun and engaging experience for all the family. Named after their children, Ocean and Grayson, Oshie & G's offers more than just food; it's a place where kids can order from their own height, play games, and dive into a colouring activity while waiting for their meals. So what to choose? The cheeseburger sliders and curly fries are
a definite hit, alongside the raspberry or lemonade spiders. You can find the truck at Dinner In The Park in Matua, or check out their Instagram for winter locations.
@Oshie-Gs

Suppers by the sea
The Omanu Beach Surf Club has turned into a vibrant meeting place every Friday evening during the summer months, with a different food truck appearing each time. It's a great opportunity to grab a drink on the beach and ease into the weekend with like-minded folk. Among the lineup is Burger Lab, known for crafting burgers from scratch. Owner Morgan Stone explains, “We try to make everything from first principles, and each week we ‘experiment’ in our lab with a new burger alongside
the usual suspects.” 

omanubeach.co.nz 

Surviving or thriving

The Parenting Place’s Holly-Jean Brooker gives tips for getting through the
busy-ness of the school year.

After any school holidays, shifting head space from pyjama days to lunchboxes, homework, and after-school activities can be quite the brain reset, and it’s easy to throw ourselves neck-deep in after-school commitments and unintentionally overload everyone.

I always have good intentions about slowing down the pace and committing to less, but I’m not always the best at implementation. And when I’m over-stretched, I’m not thriving, I’m surviving. I get tired and grumpy. Basically, the less attractive side of my personality blossoms (cringey flashback to me storming outside to the car one morning while shouting, “Whether you lot are ready or not, I’m not going to be late to work again, so I’m leaving right now!” with said young “lot” screaming for fear of being left behind. Deep breath). I’m really hoping I’m not alone in this regard.

After a relaxing summer break, this is the perfect time to reflect on the family schedule and be a little bit strategic about the busy-ness. Scaling back gives more breathing space, and a better chance to connect with our kids.

Easier said than done? Here are a few thoughts around how this might work.

Practise saying no: Saying “I’ll think about that and get back to you” is a great approach when you’re requested to sign up, volunteer, join a club, or take on the netball team treasurer role. This gives you time to truly reflect on whether the opportunity is the right fit for your schedule and something you really want to give up your spare time for.

Less is more: Be realistic about how many extra-curricular activities your kids can do. Maybe just one extra thing per child, per term is the reasonable (and manageable!) way forward for your family. Our kids can be involved in the decision-making process around what activities or sports to do, so they can practise weighing up options, making wise choices, and following through on commitments. Lifelong learnings right there!

Stay local, stay together: Look at ways to streamline activities – choosing the local option to reduce travel time or getting your kids to try the same activity at once (I’ve got both my kids at the same surf school programme and signed them up for soccer on the same day, which knocks it out in the same session! Winning!).

Put up some fences: Put some boundaries in place to protect family and home time. Unscheduled time at home to simply hang out as a family unit is gold, so consider how much of this you would ideally like to have as the norm for your family this year, and block it out on the calendar. (It will probably be an ideal goal, and not always achievable depending on circumstances, but something to aim for nonetheless!)

Talk about the plan: If busy-ness has been part of your typical family style for some time, talking about expectations will help prevent disappointment. Talk to your whānau about your new plan, so the kids know they’re not going to be out every day after school, that only one playdate
a week (or month!) will be happening, and that sleepovers are a special treat and not a regular fixture, for example.

Enlist the team: Depending on age and stage, think about what extra household chores your kids can take on this year to help take the load off yourself while also upskilling them and training them to play their part in the family unit and feel good about their contribution. Slowly introduce age-appropriate chores, and you’ll need to lend a hand while they develop the skill. So far my 8- and 12-year-old’s lists include things like unpacking the dishwasher, putting pyjamas away and making beds (very badly), helping fold washing (getting better), making lunches and vacuuming (pretty good). My older child is keen to cook and while I’ll admit it’s a LOT easier and faster when I do it myself, I realise that if I don’t give him the opportunity, how will he learn? So far he’s mastered spaghetti bolognese and homemade pizza, so we’ll work to expand the menu this year. Short-term pain, long-term gain, I keep telling myself. (If you can’t already tell, patience isn’t my top virtue.) 

parentingplace.nz

Mindful about money

Fontein Coaching’s Cassandra Hogan teaches us to navigate mental wellbeing amid the cost-of-living crisis.

In the current landscape of economic uncertainty and the relentless rise in the cost of living, financial stress has become an unwelcome companion for many New Zealanders. It's essential to acknowledge that if you find yourself grappling with financial worries, you’re not alone.

The burden of money-related stress is pervasive, triggering emotions such as embarrassment, shame, anger and frustration.

This financial insecurity isn't confined to impacting our wallets alone; it seeps into our physical and mental wellbeing, disrupting essential aspects of our lives. Sleep patterns are interrupted, exercise routines are abandoned, and eating habits are compromised. The toll on mental health is profound, making it crucial to address these challenges with empathy and resilience.

To navigate through this difficult terrain, it's vital to recognise that there are resources available to support you.

One of the first steps towards managing financial stress is to open up to someone you trust, whether it's a friend, partner or a financial advisor. Sharing your concerns can alleviate the weight on your shoulders and provide a fresh perspective on potential solutions.

Taking control of your finances, even in the face of economic uncertainty, can be empowering. Implementing a household budget or a financial plan allows you to regain a sense of control.

If this seems overwhelming, online tools like sorted.org.nz/budgeting-tool can guide you step by step, helping you save as you go. Seeking professional advice from a financial advisor or debt consolidator can provide tailored solutions to your specific situation.

Simplifying and decluttering your life is another powerful strategy. Being mindful of where your money goes and making conscious choices can contribute to a more balanced and fulfilling lifestyle. Additionally, exploring opportunities to sell unused items online not only helps you declutter but also provides an extra source of income. You may also consider exploring additional income streams through freelance work or leveraging your skills, such as photography, to supplement your earnings.

Community support is invaluable during challenging times. Connect with your local community to share resources, organise swaps of services for goods, or coordinate work and school commutes to reduce travel costs.

Above all, prioritise your mental health. Physical activity is a potent antidote to stress. In the scenic beauty of New Zealand, taking a walk or engaging in outdoor activities can be a quick pick-me-up and refreshing break.

If you're struggling, consult with your doctor or GP for advice, or call 1737 anytime to connect with a trained counsellor. Remember, in the face of the cost-of-living crisis, there are avenues for support and strategies to enhance your mental wellbeing.

You are not alone on this journey.

Fonteincoaching.co.nz

Winter on Waiheke

The phrase “on island time” may seem incongruous as wet weather approaches, but Waiheke Island offers the perfect – alas, temporary – escape from winter woes. 

words Hayley Barnett

It’s widely known that Waiheke Island is the place to be during the summer months, but many are unaware of the island’s lure during the cooler season. 

Over winter Waiheke transforms into a different kind of wonderland, with vineyards displaying stunning autumn colours and fewer crowds, providing visitors with more intimate experiences.

With a bit of help, it’s easy to get around the world-class wineries, and if you can find a good place to hunker down when the weather gets bleak, then you’ve found yourself the ideal winter island getaway.

Omana Luxury Villa

Located at Woodside Bay, Omana Luxury Villa boasts breathtaking panoramic views, a private beach, and offers all the modern amenities required for a luxury hideaway. 

Upon entering the spacious apartment, it was immediately apparent that relaxing and unwinding are of the utmost importance here. Within 10 minutes of our arrival I was making use of the oversized bathtub while enjoying the view and precariously balancing a glass of Thomas Estate blanc de gris on the side.

The floor-to-ceiling windows showcase the stunning natural beauty surrounding the apartments. Each villa has been given a name – Serenity, Haven, Surrender, and Joy – to reflect the type of experience the owners hope their guests will have during their stay. 

The super king bed is perfect for snuggling up and watching movies, which is just what we did for an entire afternoon and night one rainy day – although watching a storm roll by through the huge windows is entertainment enough. 

The dining table and kitchenette containing all the necessary appliances allowed us to stay cooped up in luxury, without the need to leave.

When the sun finally came out the following day, we ate breakfast on the private terrace overlooking the incredible views of the rolling hills and water. Each morning breakfast is delivered to your door and includes an omelette, croissants, granola, and fresh fruit with orange juice. Each apartment is equipped with a coffee machine that takes the finest Waiheke beans, so there’s no need to even venture out for a coffee. 

Casita Miro

Tour Waiheke

Graeme from Kiwi Connect Tours picked us up right on our doorstep the day after our arrival at Omana. His large-yet-economical and environmentally friendly electric vans make for a comfortable, relaxing journey around the winding hills of Waiheke. And his well-informed chat kept us entertained as he ferried us from vineyard to vineyard. Graeme has been living on Waiheke since 2019, just before the first COVID-19 lockdown decimated his tuktuk business in Auckland. The move to green vehicles was a genius move on Graeme’s part, as much of the island’s population has long been an environmentally conscious community. Since starting the business, Graeme has adapted to island life well, knowing the best places to go and the history behind each winery.

Casita Miro 

Our first stop is one of the trendiest vineyards – Casito Miro – to indulge in a wine tasting. At 10am it did seem a little early to start on the vino, but I wasn’t complaining. The Spanish-style building immediately transports you to Barcelona with its Gaudi-esque mosaic design. With the vines stretched out below you as you sample each of Casito Miro’s best wines, you’d be forgiven for believing yourself to be somewhere far beyond in the Mediterranean. Though they do make amazing wines here, it’s the tapas that attracts the foodies. The goat’s cheese croqueta and patatas bravas are menu must-tries.

Batch 

Next it was on to Batch, where the young, hip vibe was immediately apparent. Three hens’ dos and posters advertising its summer festivals were the first two giveaways. As we were guided through to the cellar door, a young Frenchman gave us a rundown on what makes Batch so unique. His passion and knowledge for wine was impressive and infectious.

By the time we swayed unsteadily out towards the restaurant for lunch, we felt we were already well-educated wine connoisseurs and looked forward to critiquing our wine matches with lunch. 

Cable Bay

Perched atop a hill overlooking Auckland City is the highly reputable Cable Bay.
I have vague, fond memories of spending my 30th here for lunch just over 10 years ago. Not much has changed other than the layout of the restaurant and the menu but, as the saying goes, if it ain’t broke, don’t fix it. Here, we’re treated to a vineyard tour and tasting. The first vineyard was built here in 1998, and today the business has expanded to include the winery, olive groves, organic gardens, two restaurants, event spaces, a cellar door and an expansive outdoor lawn area.

Tantalus Estate Vineyard

Returning home to our villa in the early afternoon after Cable Bay, sheets of rain swept into our island cove and we spent the rest of the day hunkered down watching movies.

Thankfully, it was the rain that saved us from a brutal hangover the next day. We had enough energy reserves to head out to Tantalus Estate before catching our ferry back to the city.

The estate prides itself on using local New Zealand ingredients where executive chef Gideon Landman experiments with bold flavours and textures. We were treated to the Tantalus “Trust The Chef” lunch, which consists of six courses and what seems to be never-ending welcome snacks (not that we were complaining). 

The taste and presentation of each dish was exquisite and we were soon on the edges of our seats waiting for each course to arrive. 

We waddled out of there fully satisfied and somewhat surprised that we had just experienced one of the best meals of our lives.

Making it back in time for the ferry, we sadly farewelled our temporary island home, right before the rain clouds set back in. 

Chocolate revolution

Weave Cacao is moving mountains across the Pacific one chocolate drop at a time.

words Hayley Barnett

The Weave founding team – Simone, Oonagh, Mike, Tesh and Donna.

Oonagh Browne is passionate about two things: Chocolate and change.

After 18 years in the chocolate industry, she’s come to realise that although good things take time, change in her world is now somehow more stagnant than ever.

For the past four years, Oonagh has been working on the ground with farming communities across the Pacific, to help improve the lives of cacao farmers in the region. What she found is 2.5 million lifelong farmers still living in poverty, even with many providing “fairtrade” cacao beans. Some communities have been harvesting beans for more than 100 years without ever trying their own cacao.

“Many farmers in the Pacific have no idea what they're actually growing,” says Oonagh. “They drink Milo – a real treat – without even realising their contribution to it.”

So Oonagh decided to take matters into her own hands by creating Weave Cacao, a business designed to create a paradigm shift in chocolate production that’s centred on empowering these communities.

“We want to show what's possible all the way through, from planting to manufacturing, in providing a volume, ethical chocolate out into the market,” she explains. “For hundreds of years farmers were taught how to grow the beans and how to put the beans in a sack to be shipped, but when a farmer takes their beans down to the wharf to sell, they get a different price depending on the Stock Exchange that day. They are the people who make the least money and we want to change that, not to handhold, but to give them fair pricing and a connection to their crops.”

Right now, New Zealand has a budding craft chocolate industry, but even as it grows most chocolate makers are only using 10 to 15 sacks of beans per year, not nearly enough to sustain the Pacific’s farming communities.

“I knew that we had to do something very different to be able to make true volume impact, while staying completely authentic in our ethos,” explains Oonagh.

Her vision of creating couverture chocolate – a chocolate that contains a higher percentage of cocoa butter than most chocolate on the market – was starting to come together, but the challenge was in providing the stability, pricing and education needed to uplift the quality required for production.

Lucky for Oonagh, the right people miraculously came together and Weave Cacao took off within a year. “We've moved mountains,” she says.

At the Pacific Cacao and Chocolate Show in Auckland in 2022, Oonagh presented the grim realities of the chocolate industry to the many companies who attended and pushed the need for change. Within just a few days, Mike and Simone of Raglan Chocolate called her and asked what they could do to help. Together the three created a vision for a couverture chocolate they knew would make a real impact.

Then Oonagh asked her friend Donna, a fellow Edmund Hillary Fellowship member, to guide them in forming the company. Donna fell in love with the idea and soon became the fourth member and shareholder of the team.

Oonagh and Karina, general manager of production partner Paradise Foods, in Port Moresby.

The problem now was raising enough money to purchase the equipment required to make couverture chocolate from the whole cacao bean. On one of her working trips to Papua New Guinea, Oonagh rang the team and said, “How about we produce here in Port Moresby [the capital] at the Paradise Foods chocolate factory? The equipment is old, but I know with our skills, we can do it.” Everyone agreed, and so Mike and Oonagh got to work on the recipe development.

The end result was fluid, flavourful and ready for market. There was just one more step to get through – the branding.

On a visit to Raglan for a team meeting, Donna invited another Edmund Hillary fellow to join them for lunch: Tesh Randall, founder of Raglan Food Co and The Values Trust. Amazingly, Tesh had a dream of being part of a purpose-led chocolate company, and when the conversation turned to branding, sales and marketing – Tesh’s specialty – she jumped at the chance to be involved. And so the fifth member and shareholder was in place, completing the talented team. They now had a chocolate brand with a difference.

Oonagh and Mike with the cacao farmers in Papua New Guinea.

“There wasn’t a premium quality couverture chocolate in the baking aisles at home, so we wanted to really encourage bakers, chefs and cafés to buy more volume quality chocolate,” says Oonagh. “In New Zealand we don't have the tradition of using quality chocolate at home or within the food industry.”

But, though they had a quality product, they needed to make sure their main aim of helping the farmers came to fruition. The team set up a charitable trust called Ū Cacao Trust, which currently owns 26 percent of the social enterprise and aims to take over the business in the coming years. They set this up as a way to ensure profits will always go back into the pockets of the farming communities.

Says Tesh: “The goal is for the trust to buy us out. Over time, the founders will essentially transfer ownership to the farmers, which I think is very unique and really beautiful – the thought of all the profits ending up in their hands. Then we just become an advisory board, helping them to keep it growing.”

It’s a big dream, but the team truly believe they have the power to do it, by inspiring others to do the same.

“We do believe we can change the chocolate industry,” says Oonagh. “Fairtrade is not enough. Our branding is about uplifting and inspiring the consumer. Not to point fingers, but a lot of people don’t realise that some of these big, apparently ‘fairtrade’ companies have been sold off to large corporations.

“With transparency all the way through, we will make a real change for farming communities and show everyone what is truly possible.”

Right now the focus is on Papua New Guinea, with an eye on the rest of the Pacific in the coming years.

“We've been working in the Solomon Islands and just kicked off Vanuatu, so while it’s only Papua New Guinea beans for now, we will be growing,” says Oonagh.

Lasting change, she says, is just around the corner. “Our main aim is to lift cacao farmers out of poverty all over the Pacific.”

weavecacao.com

Off the beaten path

 In the back blocks of Hawke’s Bay, surrounded by native plants and sculptures, Tony Prichard of de la terre is turning winemaking into an art form.

words Jess Easton  |  photos Jamie Troughton/Dscribe Media

Tony nurtures every part of the winemaking process with passion and patience, infusing each vintage that de la terre produces with a unique story.

You won't find Tony Prichard's wines on a supermarket shelf. You won't find his wines before judging panels either, hunting medals or looking for accolades.

Some of his wines, you won't even find on the list at his cellar door at de la terre, the Hawke's Bay winery he runs with wife Kaye and self-appointed winery dog and welcoming committee Gracie.

What you will find, however, when you finally track down one of his wines, is utter deliciousness.

With nearly 40 years in the winemaking business, including stints at Montana and Church Road, he's so adept and confident in crafting intricate and mouth-watering flavours out of grapes that he's more than happy to let his wines do the talking.

And talk they do. His Viognier will verbalise, the Aneis with enunciate and he’ll get his Chardonnays whispering in tongues of flint and zest. Tony’s Tannat, meanwhile, will sit you down by the fireplace, all gravel and gravitas, and patiently explain why there's more than one great red varietal grown in New Zealand.

It's almost like Tony decided a long time ago that making mediocre Merlots and perfumed Pinot Gris, like so many of his contemporaries, just wasn't that much of a challenge and he was going to test his mettle on exotic wines outside the box. Even more mainstream wines – like his mind-blowing EVB Chardonnay – are so finely crafted and deliberate that they couldn't possibly be confused for anything else but a de la terre.

Sampling the hand-labelled, hand-numbered wines at the cellar door.

Passionate and humble, a patient and engaged teacher, Tony likes to challenge established norms and turn popular opinion on its head. While others chase sales or even perfection, he's after emotion. He encourages each vintage he makes to tell a story about the soil it grew in, the sun that warmed it and the hands that formed it. And each vintage he strives for refinement at every stage of the winemaking process. 

This is winemaking as an art form. Hand-picked and handmade, Tony and Kaye even hand-label and number every bottle that comes out of their winery. “It shows that someone cares,” he explains.

Elsewhere on the premises, Kaye has turned her long food technology background into a thriving café. She laments, with a laugh, that Tony’s other passion – bending and welding steel into wild and spectacular sculptures of swooping eagles and giant dragonflies – is turning the place into a theme park.

If the theme is interestingly delicious, however – it seems like the couple have got it nailed.  

Jess Easton is a Tauranga-based lawyer and director and owner of St Amand events venue and Kitchen Takeover.

Paradise found

Aitutaki’s crystal-clear waters and relaxed vibe isn’t just for honeymooners. It’s what makes Rarotonga such a must-visit destination for Kiwis.

words Cameron Scott

There’s much more to the Cook Islands than Rarotonga, the colourful tropical island which, thanks to its international airport, use of New Zealand currency, and excellent tourist infrastructure, draws most of the Kiwi visitors to this far-flung tropical paradise.

This tiny South Pacific country is actually made up of 15 islands with a total land area of just 240 square kilometres, but scattered over a mind-boggling two million square kilometres of Pacific Ocean – from isolated Penrhyn in the north, to cooler-climate Mangaia in the Southern Group.

Of all the outlying islands, Aitutaki tops the list for visitors wanting to explore more of what the Cook Islands has to offer. This languid tropical paradise covers an area of just 18.05 square kilometres, but there’s certainly no lack of things to do or see – and plenty of opportunity to abandon your cares and relax on a pristine beach beside one of the world’s most spectacular lagoons.

Some first-time visitors to the Cook Islands organise their flights to catch a quick connection to Aitutaki shortly after their arrival in Rarotonga. But I’d recommend first spending a couple of days in Rarotonga to get used to the balmy Cook Islands weather and experience a little of the 32km-diameter island’s many cultural and scenic attractions. For a quick taste of Aitutaki, a day trip with Air Rarotonga is also highly recommended and will surely inspire a longer return visit.

Home to just 1800 people, Aitutaki is even more relaxed and laid-back than Rarotonga, retaining much of its authentic charm. The low-lying atoll itself has 15 islands (only one is inhabited), and its spectacularly vast and gorgeous lagoon is surrounded by a protective reef.

Aitutaki has an excellent selection of accommodation to suit all budgets and, in general, is warmer and sunnier than Rarotonga, with a better chance of blue skies. And while it is small, you’ll find no shortage of beautiful, private beaches fringed with coconut trees. There’s also plenty of things to do, most of them naturally involving water activities.

You’ll arrive at Aitutaki Airport, a former WWII airfield located at the triangular-shaped island’s northern point. The island’s largest village, Arutanga, is on the west side.

PLAY

Of all the things to do on Aitutaki, exploring the lagoon and its islets is the best. Go kayaking from a secluded white sand beach or join a boat tour and visit One Foot Island, where you can have your passport stamped at the world’s smallest post office. There’s some of the finest snorkelling you’ll find anywhere, in pristine waters teeming with colourful tropical fish. At night, enjoy an island night cultural show with a traditional umu (the island equivalent of a hangi) feast and Cook Island dancing. It’s also an essential part of the Aitutaki experience to meet some of the friendly, fun-loving locals and visit the oldest church in the Cook Islands, built of coral and limestone in Arutanga village in 1823. A good way to learn the history and culture of the island is to take a guided tour, or simply hire a scooter or bicycle and explore at your leisure.

Wet & Wild Water Tours

Wet & Wild Water Tours offer boat charters, a water taxi, kite and wake boarding, tube riding, water skiing, fishing and spearfishing, whale-watching, sightseeing and much more. Humpback whales pass near Aitutaki on their migratory path from July to October.

wetnwild-aitutaki.com

Bishop’s Cruises

Famous for its well-organised lagoon cruises, offering a truly memorable experience, Bishop's Cruises also specialise in organising spectacular weddings on One Foot Island. Whatever you want to do, they’ll take care of every detail, making your big day ultra-special.

bishopscruises.com

Aitutaki Blue Lagoon Flyfish

If fishing is your thing, Aitutaki Blue Lagoon Flyfish offers full and half-day guided fly fishing adventures on the Aitutaki lagoon, targeting bonefish and trevally. The bonefish are big, averaging 28 to 30 inches, while the trevally are guaranteed to put up a big fight.

Aitutaki Day Tour

At the top end of the scale, Island Hopper Vacations offer an exclusive Aitutaki Day Tour which includes return VIP airport transfers on both Rarotonga and Aitutaki, return private jet flights, a private tour of Aitutaki and a private boat charter and lagoon cruise, with a special buffet lunch on an uninhabited motu (island).

islandhoppervacations.com

Pacific Resort Aitutaki has won awards for its luxurious accommodation and superior service.

STAY

Pacific Resort Aitutaki

The spectacular award-winning Pacific Resort Aitutaki offers 29 luxurious bungalows and villas with wide views across the lagoon. Indulge with a massage at Tiare Spa or grab a kayak or stand-up paddle board to explore the lagoon waters. The only member of the Small Luxury Hotels of the World in Aitutaki, the resort welcomes guests aged 12-plus.

pacificresort.com

Tamanu Beach Resort

On the eastern coast of Aitutaki, Tamanu Beach Resort has relaxed Polynesian-style bungalows and is right on the beach in Amuri village. The resort has two wings, one for adults only and the other for families. On Wednesdays and Saturdays from 6.30pm, the resort hosts a special feast featuring delicious local food as well as the

island's traditional singing and dancing.

Rino’s Aitutaki Beach Apartments

At the affordable end of the scale and offering

all the essentials for a relaxing holiday, Rino's Aitutaki Beach Apartments has a selection of cozy self-catered beach apartments a few steps from the beach.

rinosaitutaki.com

Aitutaki Beach Villas

With just four private, self-contained beach bungalows, this tranquil spot is ideal for everything from honeymoons to family getaways. Set beside a safe and beautiful beach, it’s also an easy walk from the island’s larger hotels, restaurants and shops.

Aitutakibeachvillas.com

The freshest of seafood features on the menus of most Aitutaki restaurants and cafés.

EAT

Tamanu Beachfront Restaurant

Tamanu Beachfront Restaurant offers a true Pacific Island dining experience with delicious foods and friendly, island-style hospitality. Nestled on the beach beside Aitutaki's sensational lagoon, this a la carte restaurant has a good selection of Pacific Island cuisine along with a Western favourites and opens seven days a week for breakfast, lunch and dinner.

tamanubeach.com/restaurant-bar

Avatea Café

Boldy staking claim to “the best food in Aitutaki,” the family owned Avatea Café is located in Tautu and is known for its laid-back outdoors atmosphere and friendly service. The well-presented food ranges from crepes and coffee for breakfast, to sashimi pizza and the café’s famous fish curry and homemade naan bread for dinner. After a day exploring the lagoon, their Aitutaki Brewery beer is a must. Open for brunch, lunch, and dinner every day except Sunday.

avateacafe.com

The Boat Shed Bar & Grill

A reliable destination for good drinks and seafood for lunch or dinner, this popular establishment offers wonderful views of the lagoon and beyond. The menu includes Japanese sushi platters, sashimi plates, chicken teriyaki, and local seafood dishes. If you’ve had a successful day’s fishing, the chefs are happy to cook your catch. The children’s playground is a plus – as are the well-priced cocktails

Mango Take Away Aitutaki

If you’re looking for a good meal on the go, you’ve found it right here. Mango Take Away in Amuri is handy to some of Aitutaki’s main resorts and hotels and serves up a delicious selection of pizza, pasta, burgers and Asian dishes, as well as cakes, pastries and desserts. You can tell how good this unassuming little establishment is by the number of locals who visit.

cookislands.travel/supplier/mango-take-away

Getting there

Aitutaki is the ideal place to shake off the stresses of modern-day living and escape the chilly depths of a New Zealand winter. Air Rarotonga flies a jet-prop Saab 340B Plus aircraft from Rarotonga to Aitutaki up to five times daily. You can book all the way there on an Air New Zealand itinerary.

On brand

A good brand doesn’t just look pretty; it’s an HR asset, a reputation and a must, says brand expert Jamie Bell of Paulownia Design Studio.

Good branding gives businesses an unfair advantage to really make their mark in their industry. It's not just about having a visually appealing logo or an eye-catching website; branding is about crafting an identity that resonates with your audience, sets you apart in a sea of sameness, and ultimately drives business opportunity.  

At its core, branding is about creating an emotional connection with your people. It's about conveying who you are, what you stand for, and why you matter. In the overwhelm of the 21st Century, a strong brand gives businesses the upper hand – it's the secret sauce that propels them to outperform their competition and make them undeniable to those they want to connect with.

But what exactly does good branding entail? It's about crafting a cohesive identity that permeates every aspect of your business. It's about the visual elements – the colours, fonts, and imagery – that make up your brand's aesthetic. But it's also about the intangible aspects – the personality of your brand, the tone of voice you use, the key messages you communicate, and the impact statement that defines your higher purpose.

Take, for example, brands like Kowtow. Beyond just selling clothes, Kowtow has embraced activism as a core tenet of its brand. They exist not just to push profits but to make the world a better place. By aligning their brand with a higher purpose, they've cultivated a loyal following of customers who share their values and want to be a part of something bigger than themselves.

But branding isn't just for the big players. Whether you're a solopreneur or a multinational corporation, the principles of branding remain the same. It's about authenticity, consistency, and connecting with the right people. 

It's about telling your story in a way that makes your business unforgettable. The power of branding lies in transcending trends (not just following them) and delivering a potent, simple message that ignites connection.

As the economy faces uncertainty, rebranding can offer incredible leverage to transform your business and drive your measure of success. So if your branding needs an up level, now is the time. Because having a good brand isn't just an advantage – it's an absolute game-changer. 

paulownia.org.nz

Taste of tradition

One word sums up this Tauranga restaurant: Classic. A classic setting, classic cuisine, and classic vibes make it a local favourite for a reason.

words Hayley Barnett

Mention Harbourside to a Bay local and you’ll hear nothing but good things. As the pinnacle of traditional fine dining here, it offers everything you need from a waterfront eatery – stunning views, great food, friendly service, and a refined yet unpretentious vibe.

Having bought the restaurant back in 2011, husband and wife team Peter and Anita Ward know how lucky they are to own such a perfect spot on the Tauranga Harbour. There’s nothing else quite like it.

Peter had been managing Harbourside for four years when they jumped at the offer to purchase the restaurant. In that time he’d learned exactly what their clientele expected, mainly because they’d tell him.

“Consistency is key,” says Peter. “Even now, if you take something off the menu we’re nearly run out of town.”

The menu is full of classic dishes with a blend of Kiwiana and South Pacific tastes, as well as time-honoured European fare. Only slight variations are made during the change of menu each season.

“Many people here have traditional values and tastes and they simply want consistent quality,” explains Peter. “We provide that quality and consistency without throwing anything out there that’s too left field. It’s important to meet your market.”

Known for its simple fish and chips, these days other favourites consist of agresto crusted lamb backstrap and the popular Harbourside Seafood Chowder. This isn’t the place to come for an experimental, risky food adventure. Here you know what you’re getting every time.

It's all in the family for Harbourside, with Peter, Anita, Nicole and Cameron running the show.

And most of the staff stay consistent too. These days, it’s a family affair with Peter and Anita’s son, Cameron, running the kitchen as head chef, Cameron’s wife, Nicole, as maître d', and their son, 18-year-old Taylor, running the bar. Mixing family and business aligns with their ethos of providing a warm, welcoming atmosphere, where they treat their guests like family. It’s a formula that works and owner Peter isn’t about to do anything silly like change it.

“For us when we first arrived in Tauranga, Harbourside became our staple,” says Peter. “We’d get a table outside, order a wine and fish and chips. It was our favourite spot to be.”

That’s exactly what they want to continue offering to diners: a perfect experience in a tranquil setting, where you’re comfortable enough to order the fish and chips.

Harboursidetauranga.co.nz

White out

Getting your whites right is crucial in creating the right atmosphere for your home.

styling Amber Armitage @ MARIGOLD
photos Wendy Fenwick @ Flash Studios
wall colours resene paints

The best way to make sure you're choosing the right white is to either order an A4 drawdown paint swatch or paint a testpot in the room you are wanting to paint. Remember to try it in both well-lit and darker areas of the room as it will look very different depending on the light.

PIC ABOVE: Walls painted in Resene SpaceCote Flat in Resene Designer White and floor painted in Resene Walk-on in Resene Alabaster. Floor vase painted in Resene Spacecote Flat in Resene Alabaster (stylist’s own). Wavy floor standing mirror, $989 from Danske Mobler. Painterly Impressions original painting by Calla Wu-Zheng, $600 from Endemic World.

Resene Black White (walls) is a calcite grey white, chalky and soft. Resene Alabaster (floor) is a near white with a light blackened edge.

PIC ABOVE: Walls painted in Resene SpaceCote Flat in Resene Black White and floor painted in Resene Walk-on in Resene Alabaster. Chair and lamp base painted in Resene Lustacryl Semigloss in Resene Black, vase painted in Resene Spacecote Flat in Resene Alabaster (all stylist’s own). Malena console table in black, $239.99 from Mocka. Batu Hemp String 47cm floor lamp shade, $129 from Lighting Plus. Formation Black 2 framed artwork, $999 from Danske Mobler. Dior Catwalkbook, $129.99, and The Art of Kinfolk $194.99, both from A&C Homestore.

When you’re decorating, there are a myriad of whites and off-whites from icy bright white, through to clotted creams and delicate ivories, all with varying touches of yellow, green, brown or grey, to turn them into a huge cast of interesting shades.

Resene Designer White is a cool blue white, frosty and austere, styled and smart.

PIC ABOVE: Walls painted in Resene SpaceCote Flat in Resene Designer White and floor in Resene Walk-on in Resene Alabaster. Lamp (stylist’s own) painted in Resene Dream Big. Betti Bobbin tallboy in ice blue, $419.99 from Mocka. Winter Beach framed print, $899 from Danske Mobler. Thea wide vase medium, $129.99, Lani vase large, $139.99, Little Book of Vivienne Westwood, $29.99, Emu Southbank slippers, $129.99, Stonewash Cotton duvet in white king, $189.99, Stonewash Cotton pillowcase pair in pine mini stripe, $49.99, and white, $49.99, Vittoria Linen Lumbar Cushion in mist, $119.99, Cyprian Cushion in oatmeal, $159.99, and Salina linen throw in thyme, $169.99, all from A&C Homestore. Haven sheer curtain in cloud, from $99.99/pair from Curtain Studio.

Style status

Break out a new look this autumn.

words Nicky Adams

Morris trousers, $449, Viva skinny rib, $349, katesylvester.co.nz

Throwing shades

Blazers continue to be a cornerstone of pretty much every style. An investment you’ll never regret, a blazer really is the ultimate trans seasonal piece. With everything from cotton bouclé to wool, you’ll find it comes in so many variations of fabric, colour, cut and style that you can load up on them knowing it’s an essential that will always be on point. Another never say die look to carry through the seasons is layering. This translates in multiple ways; a dress layered over another dress or trousers (usually wide leg) will be a firm favourite, and another interpretation that ties in with the 90s looks trending is layering a turtleneck. On its own or under anything, a very fine knit in a super soft yarn will look particularly polished matched with a shirt or tailored suit. For a real statement try a colour lift with your outerwear

Australian cotton split sleeve shirt, $199; mini wool skirt, $229, countryroad.co.nz

Change it up

If you have a corporate lifestyle, then a polished power suit is an autumnal investment – in 2024 it’s going to be hard to get away from the 80s banker trend.
On the bright side, business style dressing has stepped up the elegance factor which makes it altogether more wearable. If you want to take it from the office to beyond, think about minimalist streamlined silhouettes; if a shirt feels too dressy then a buttoned up cardi is one way of opting into the look. Pinstripes have been glammed up and have lost their uptight vibe and are being used in softer shapes for a more feminine, less androgynous feel.  Preppy is very much an autumnal look, not a new one, but slightly reinvented; tiny pleated skirts, open shirt and maybe a sweater – add a tie to bring up to speed. Knitwear is a key part of the season and can be used to really give softness to darker autumnal shades. 

Juliette Hogan Luca dress Lilac Haze, $949

Maximum effect

This season a maxi is a must. A key trend, a full-length skirt or dress has been paired with floor sweeping outerwear for a dramatic and very seasonally appropriate look. Moving on to other more wearable looks off the catwalk that have made their way to the street, the timeline has started to shift from Y2K to the early 2010s, which means peplums, ruffles and high low. If you thought you would never revisit any peplums left in your wardrobe then have another look – it’s a really flattering style with the ability to accentuate the waistline and be forgiving in the stomach area. We’re still loving flower power in the form of embroidery cut outs which really do lend themselves to this textural re-boot; this is a fabulous way to update this classic
one-dimensional pattern. 

Henrik Vibskov Full Bulk Dress $850, theshelteronline.com

Seasonal flare

The femininity of the Fifties era has been revamped and filtered through for autumn/winter. Oversized petticoats and nipped in waists characterise this aesthetic in most people’s minds, and this period is certainly going to have style notes that infiltrate mainstream. The cropped jacket is one such look, pairing particularly well with a wide leg pair of trousers. Another retro feel is the bow, which will be to this autumn what the rosette is to spring. A strong colour will be a beautiful buttermilk yellow, which is trying its hardest to take precedence over pink, which has reigned supreme for so long. Deep burgundy and plums are shades so well suited to this time of year and tend to be flattering to most skin tones – they also make the perfect foil for brighter contrasts. Watch this space for browns across the spectrum starting to become really big news; while brown can be considered humdrum, it’s coming through as anything but dull, so watch for some chocolate delights.

Shop your wardrobe

Assess the old before you add the new.

words Nicky Adams

This phrase is enough to send shivers down the spine of anyone who enjoys the art of bringing their wardrobe up to speed on a seasonal basis. However, the concept of not adding anything new to your collection doesn’t have to mean a veto on all new purchases. What it can imply is simply that by refreshing our memories of what we have, we can better fill the gaps with things we need – or desperately want – but at the same time leaving the way clear to cleverly utilise what we already own.

Organise

Unfortunately, a key part of this process, and one that the more cluttered cupboard owners like myself absolutely dread to be lectured on, is organising your space. Many may remember the world-renowned Japanese queen of clean Marie Kondo, who promoted a frenzied turfing out of anything that didn’t promote ‘joy’ when you looked at it. Incidentally she developed this concept when childless – three kids later she has admitted it’s nigh on impossible to keep to the standards she promoted. Regardless, she does have a point. By going through your wardrobe, you will inevitably find things that are no longer best fitting, tired or you just don’t really like. By culling the dross, you leave more space for the real gems. It’s a proven fact that when we look at excess in our drawers, we tend to just reach for the same items repeatedly. If possible, divide your wardrobe into clear zones, so have the work shirts / pants / skirts
to one side. Other sections could include casual day wear and then eveningwear.

Collate your basics  

Knowing what works for you is not a crime, and it’s not uncommon for people – particularly men – to buy multiple pieces of the same item. Some consider this type of dressing almost like a uniform; Apple billionaire Steve Jobs springs to mind with his simple black turtleneck rolled out on a daily basis. Whilst this
is extreme it may be that your own wardrobe is heavily weighted towards a certain style or colour of shirt, T-shirt, and jumper. To have these fundamental pieces will take the stress out of getting dressed, however it’s more than possible to keep this methodology going, but just throw in one other item in a different colour or cut, to pair up with one of the basics that could give the look a completely different feel. This would then potentially give the uniform basics more versatility and the opportunity to move from day to night, or smart to casual.

Elevate

By identifying game changing pieces amongst your wardrobe, it’s possible to remind yourself where your personal wow lies. It may be that the item speaks to a certain style (boho, minimalist, loud luxury), but whatever it is will be a pointer as to what your new season purchases should be. If you have found that a tailored velvet jacket has been thrashed to pieces but style wise stood the test of time, then this may be the perfect statement piece to reinvest in. Likewise, a maxi dress that makes you feel amazing, that you now feel comfortable dressing down to wear during the day as well as in the evening. This is process is not just about refamiliarising yourself with what you already have, but about successfully planning the new purchases. A very simple form of crop rotation and re-seeding I like to think. 

Dolce & Gabbana

Fashion forecast

Get ahead with the latest trends.

NERDY CHIC

There’s been murmurings of a tie trend since the end of last year, and it looks as though it’s made it from the catwalk to the mainstream. If you like this vibe but feel that it’s too severe for your taste, then play around with the outfit as a whole. Always styled with a shirt, if it’s too stark with monotone, get creative with colours and textures to lift the look. Off the runway it’s edgy rather than librarian.

Miu Miu

GETTING SHORTY

The shortest of shorts are coming our way. When it comes to fashion you can’t reinvent the wheel – but it seems you can walk round in knickers. Over the last couple of years wearing a bra as a top has taken off, so it’s probably no surprise to see knickers having their own moment. Personally, I’m struggling – knickers are knickers are knickers – but this is a catwalk look that A-listers are loving.

Gigi Hadid

TIGHTEN UP

If you thought tights were reserved for the royal family, you’ll find they’re about to be everywhere you look. Possibly the reemergence is practical as much as anything; correlating with the power suit trend and the super short look. From velvet to fishnet to bright and statement making, this is a bold move and needs
to be styled with the right outfit. 

Loewe

SUGARY SWEET

Cold weather wear in pretty pastels is the ultimate way to shake aside the winter blues. If you do opt for this trend then accessorise accordingly; beige boots or lighter coloured footwear, and tonally tied in bags.

Man on a mission

Former Tauranga mayor Tenby Powell has pushed aside a cushy retirement for putting his life on the line, in the quest for a better tomorrow.

words Hayley Barnett

Tenby Powell arrives at a busy Mount Maunganui beachside café for our interview sporting a military-issue patrol pack emblazoned with the letters POWELL, and his A-negative blood type, across the back. As he charges through the crowd wearing his aviators, black Kiwi K.A.R.E T-shirt and hiking boots, I get a much better idea of what it is that drew Tenby to war-torn Ukraine. This is a military man who knows his place in the world, and it’s not sipping lattes on the beach.

That said, he politely insists on buying me a coffee and settles in to explain why exactly he’s so set on putting himself in harm’s way when he could be, well, sipping lattes on the beach.

“I was like many of us watching the television in February 2022, aghast at what was happening,” he says. “The immorality of this war is just extraordinary. I couldn't sit back and do nothing.”

At 63, with more than 30 years of military experience under his belt, Tenby knew what to expect going into a situation like this. He contacted an old colleague in Poland and ended up joining him on an aid mission into Ukraine. But, even as a former colonel, he was surprised at how big a need there was.

“The volume and weight of humanitarian need affected me so much,” explains Tenby. “I wanted to create a Kiwi-led organisation that would be highly effective and respected.”

And so he came up with Kiwi K.A.R.E, which stands for Kiwi Aid and Refugee Evacuation, and headed back into Ukraine later on in 2022.

A few years before this, Tenby had been diagnosed with stage four prostate cancer. One would think a cancer diagnosis would steer a person away from stressful situations. I suppose you could argue that it did. He had stepped down from his mayoral gig here in Tauranga, which lasted just 15 months. But as soon as he’d quit to focus on his health, he just as quickly took off to Ukraine, dodging bullets to provide aid to civilians.

Since 2022, he has spent at total of 13 months there, enough time to “get stuff done”.

Today Tenby, with the help of his team, has delivered many hundreds of tonnes of humanitarian and medical aid to the country, and conducted numerous evacuations for people escaping dangerous areas.

Late last year, seven St John ambulances were imported into Ukraine, with six now working under the control of frontline medical units. The remaining vehicle, named Manaaki (meaning caring), has been retained as their mobile health asset, one of a number dedicated to their 'Road of Life' outreach programme.

A refugee centre outside L'viv.

“We’re a last-mile distributor of medical and humanitarian aid, which is to say we put it directly into the hands of those that need it,” explains Tenby. “We don't put it into aid hubs and then have other people siphoned out from there. We go all the way. We've got incredible relationships today with senior politicians, with senior military commanders, with senior civic and business leaders, and now we’re getting personal letters saying, ‘Please help us.”

One of those letters was from the mayor of a very damaged town asking for help with heating. Winter in Ukraine is harsh, with temperatures dropping to below -20˚C.

From this correspondence, the team recognised a huge need for stoves and heaters, and now Kiwi K.A.R.E is funding and manufacturing wood burning stoves and water heaters, recycled from old electrical boilers. In 2022, as a trial, they distributed 280 units, which were described as “lifesaving” by families who received them. Last year, they had requests for more than 1500, and their main aim is to raise funds to manufacture them at a cost of NZ$160 for the stoves and NZ$260 for the combined stove and water heater. If power and water is cut off due to infrastructure damage, the units keep families alive. Attached to each stove that Kiwi K.A.R.E makes is a plaque that says “With Love from New Zealand”.

Tenby with a recycled water heater.

This all started from one family and, in fact, the whole Kiwi K.A.R.E operation started with just one van, which Tenby purchased during his time in Kyiv before venturing into Ukraine's red zones. They now have a fleet of vehicles, including a 12-tonne truck.

“That’s something I learned from my time at the council here,” says Tenby, referring to his stint as Tauranga’s mayor. “I remember Tauranga's police boss telling me that humanitarian work will always end up with one person, one family. It works with most things; you start small and grow from there.”

In this case, Tenby realised he needed to start with a truck and two vans to deliver 500 sleeping bags and mattresses, 40 stoves and water boilers, and that came down to 150 families.

“There'll be two or three of those families that are desperate, they'll have children, they'll be starving, they'll be sick. Our aim is to reach the people that most need it. And mostly we do.”

As a consequence, however, Tenby says he’s learned the hard way that Kiwi K.A.R.E can't be all things to all people. “God knows we tried and failed. I've had humanitarian aid stolen, which is why we're a last-mile deliverer without using third-party warehouses anymore. I've had people promise me all sorts of things and just disappear into the ether with our aid.”

When I ask Tenby what it is he needs most, he responds simply, “Money.” Back when he first began promoting Kiwi K.A.R.E, Tenby was contacted by more than 200 people hoping to volunteer their time. He still gets an email a week from potential volunteers.

“It’s great, but I can’t do much with that,” says Tenby. “The majority of these people were nurses, teachers and police officers, which would be helpful, but you need to know what you’re getting yourself into. What we need is money and materials.”

Before his first aid visit to Ukraine, Tenby completed a speaking tour around New Zealand at 22 venues and raised $130,000, a significant proportion coming from a Waiheke Island walking group. Made up of some big names like former All Blacks coach Sir Graham Henry, former chief executive of Bauer Media NZ Paul Dykzeul, and former NZ Rugby and Media Works boss Brent Impey, Tenby explained, “The group said they can solve pretty much every problem in the world walking 10 kilometres around Waiheke Island, but they couldn't solve Ukraine's. So I got a call from Brent and the rest is history.”

Kiwi K.A.R.E is always on the lookout for financial help and has big plans for the coming year, thanks to some generous donations. But Tenby says it’s mostly the fact he’s able to be in face-to-face positions with people on the ground, where the biggest differences are made.

“We cannot move the dial in Ukraine,” admits Tenby. “We don't have the capability to do it. But boy can we move the dial for the people that we touch. We take people from bleak conditions with no hope, to providing lots of hope. And that's worth its weight in gold.”

To help, visit kiwikareukraine.co.nz or donate at givealittle.co.nz/cause/kiwi-kare-ukraine-kiwi-aid-and-refugee-evacuation

Pioneering pathways

A Tauranga businesswoman and leadership coach has undergone a transformative journey from teenage mum to commercial lawyer and now an award-winning speaker.

words Karen Clarkson

When Stacey Mareroa-Roberts (Ngāti Ranginui, Ngāi te Rangi, Ngāti Awa, Whakatohea, and Te Rarawa) reflects on her journey from a young law student to globally revered inspirational speaker and workshop leader, she stops to acknowledge the character and grit it took to overcome the barriers she faced. “I wasn’t thinking about failure, or what happens if I don’t. I had this clear awareness of what the world could look like if things were different. I was also a teenage mother studying full-time and working part-time trying to make ends meet, so it was needs must,” she recalls.

Her unwavering determination coupled with an inquiring mind was highlighted at age 14, when Stacey was taught a version of local history at school that wasn’t resonating. She reached out to her marae historian at Whakamarama, Te Puna, who shared some unique family treasures and local records.

“I was like a kid in a candy store, poring over court transcripts, archives, and records, interviewing our kaumatua about the treasures I explored. We wrote our own version of local history that reflected stories of our people and our community,” explains Stacey.

From there, the seed was planted to forge a path to create and share a more inclusive history and stories, she says. The ambitious 18-year old moved to Hamilton to start a double degree in law and social science – the first person from her family to attend university. Halfway through that year, she discovered she was pregnant, expecting a baby boy.

“I wanted to come home to raise my son, so I completed my first year of study and moved back to Tauranga.” At the time, there was no law degree offered in Tauranga, so Stacey pioneered one.

“The University of Waikato said they needed a dozen people to join the course to justify a programme here. So I went door-knocking,” she laughs. “And found enough people to study with me.”

From there, Stacey embarked on a challenging journey as a young mother and student, juggling night classes, assessments and work to support herself. She soon realised the lack of support for Māori women like her striving for change. Graduating as the only woman among her peers with a double degree, both achieving international honours, she also received the Top Scholar Prize for History and financial aid of scholarships, acknowledging the crucial role of community and family support.

“As I walked up to receive my degrees, my nan proudly represented my entire family, who were standing close by. It truly takes a village,” she explains.

Stacey with her son at her graduation from The University of Waikato.

After achieving a Master of Laws with top honours in Māori governance, Stacey quicky emerged as a local icon, a dynamic wāhine Māori lawyer driven by purpose in the Bay of Plenty. Specialising in post-treaty settlement business and leadership structuring, she provided invaluable advice to various Māori organisations ranging from informal groups seeking incorporation to multi-level joint ventures balancing commercial goals with their vital role in managing people and stewardship of land resources for the future.

It was during this time that her foray into professional public speaking quickly gained momentum. Within a few years, a passionate side hustle evolved into a part-time career as an inspirational speaker and workshop leader traveling abroad and hosting online workshops. “While sharing my knowledge and experiences at business conferences, universities and professional development events, I realised that, as I was going through my own transformation, I had the opportunity to inspire others to embrace their gifts and leadership too,” she reflects.

Stacey has now empowered more than 15,000 people through speaking engagements, business development workshops and leadership courses.

Last year, Stacey was named in the Top 100 Global Transformational Coaches Dominating 2023. Her most recent accolade was her selection from nearly 100 applicants across Aotearoa to join the Coralus 2024 Venture cohort – the first recipient from the Bay of Plenty in the organisation’s history. Launched in Canada in 2015, Coralus (formerly SheEO) is a global community of women dedicated to ticking off the world’s to-do list. As a collective, they contribute to a fund that provides vital support and interest-free loans to women-led businesses, like Stacey’s, striving to address the United Nations Sustainable Development Goals.

“Our mahi has always been centred on inclusive leadership and high-value enterprise education for social and economic prosperity,” Stacey says. “This alignment with Coralus enables us to champion representation of indigenous people even further and create a sustainable pathway for Māori, especially women, to step into their leadership.”

The 2022 Wāhine Summit and Celebration in Tauranga.

While Stacey has rubbed shoulders with motivational coaches and speakers including Eric Thomas, Lisa Nichols, and Trent Shelton and worked with clients like Dr Michelle Dickinson (Nanogirl) and Alexia Hibertidou (GirlBoss), she says her heart lies in the roots of her community, developing business leaders at home.

“I reflected ‘Where could I have the most impact?’. And it’s here, supporting women, who are already doing incredible work, to step into their leadership and be given the tools and confidence to ignite their passion and talent.”

Stacey believes we have a real opportunity with initiatives like Coralus to shift the needle permanently. “One day I hope we won’t have strategies to promote and retain women in power, or say we are talking about wāhine leadership, we will just say leadership. There’s room for everybody and I want to help create a pathway for women to prosper in leadership roles and our rangatahi to see themselves within those leaders; exactly what I was missing as that wide-eyed teenager from Te Puna, hoping to change the world.”

onetwentylegacy.com