Boosting business

A new company to the Bay is ready to help distressed businesses "turn things around".

photo QUINN O’CONNELL

Martin Macdonald is under no illusions about his methods.

“It's a prick of a process to go through,” he admits. “But then, when we’re done, the business is often saved, the people retain their jobs, and it's all going well. That's a fantastic feeling. There’s nothing better in life than doing this.”

Martin is CEO of Whiterock, a business advisory firm that specialises in helping medium and large-sized companies with annual turnovers in the millions navigate out of any tough financial waters they may have drifted into. In corporate lingo, they’re called a ‘distressed business’.

“But distressed businesses or turnarounds don’t necessarily mean failing or at death’s door,” Martin explains. “You can have a business that’s turning over $5 million a year but it’s not making any profit. That’s partially distressed as opposed to heavily distressed.”

Martin, who has over two decades of expertise in the field, likens it to a business losing steam. His job is to go in, identify the problems and come up with a plan to turn things around. Once called in, he’ll go through the business with a fine-toothed comb, talk to its people and also survey the outside world in which the company operates, all to get a thorough understanding of the bigger picture.

“I get a feel for all the different parts of the business and then I report back,” Martin says, before acknowledging that this initial meeting can sometimes be a little awkward.

“It’s a bit like a doctor telling somebody what they need to hear,” he says. “Often, it’s not what they want to hear. But it is what they need to hear.”

This process of stabilising or recovery and on to growth usually involves tough decisions, which are challenging to confront.

“I'm often dealing with the owners of a business. They’ve built it up from scratch and they're very passionate,” Martin says. “So I don't just go in, give turnaround advice and then leave.”

Instead, his approach is hands-on and sees him overseeing the implementation of the recovery plan over a three-to-six-month period. To do this he calls in a large network of specialist contracts, eg HR, health and safety, marketing, etc.

“It can take time,” he says. “But time is an interesting thing. Sometimes you don't have much time, and sometimes you do."

To that end, the best time for a business to get in touch is as it's approaching the cliff, rather than in the precious few seconds before falling off. For example, Whiterock is currently helping a company with a turnover of $220 million return to profitability.

“New Zealand is a country full of medium and large businesses,” Martin says. “And many need a hand. I'm ready to help.”

WHITEROCK ENTERPRISES LTD

A legacy to love

At Lemon Grove, grace and history stand tall, with elegant architecture, breathtaking harbour views, and a century-old beech tree anchoring its story.

words JO FERRIS

Heritage and sentiment share a natural synergy – history ever present in this home’s journey through time; as each owner added new chapters along the way.

Known to many who live in and around Lemon Grove Avenue, the towering beech tree gracing this home’s entry is seen far and wide. If trees could only talk, memories would run deep.

As it turns out, memories not only run deep, they stretch around the world – to England, where the son of this home’s developer still remembers his early childhood here. Built in 1932 for a Mr Knowles, this English engineer had moved to New Zealand to follow his dream to grow lemons on this Ōtūmoetai site.

Originally covering some 30 acres, this address was named accordingly. A far cry from what exists now, the house started out as a single-level farmhouse in solid stucco with a terracotta tile roof.

After the birth of her son, Mrs Knowles planted a beech tree when he was two years old. Sadly, she missed England so much, the family returned home a year later. Despite his youth, the son never forgot the home; missing it his entire life – even making visits over the years to see the dramatic changes it underwent.

Now two levels – the second storey was added in the ‘40s by a Dr Kenney, who used the house as a surgery and convalescent home. The next owners subdivided and sold the surrounding land – adding their own mark to the property with a swimming pool, creating a large terrace and loggia at the same time.

As the beech tree grew, the grounds were developed and nurtured over the years to resemble the formality of an English country garden with hedgerows, specimen trees and wisteria.

Records also show that the home has been used for a knitting business and at one point was split into three flats.

The current owners fell in love the moment they saw this home nine years ago – lured by the landmark towering beech; but also, the size and scale of the property, plus the harbour view to Mauao and beyond.

Having lived overseas for many years, they wanted to return to New Zealand to continue raising their family. The space was vastly different from what they had left – a house of substance and around 1600 square metres of grounds, offering the sheltered privacy of a pool, gardens and large playground lawn for cricket and croquet. North-facing and elevated, the sweeping harbour panorama can be seen from every room, bar the laundry.

Impressive in its design, the solid rimu kitchen with its marble benches is a standout. Elegant living areas revolve around entertainment and link to the outdoors and terrace settings. A study, guest bedroom, heritage bathroom and laundry sit downstairs, while the ensuite master retreat and three more bedrooms sit upstairs – all basking in the stunning views.

Joining this home’s handful of owners who have loved life here, the time has come to pass the heritage on to another family. Every owner has done something to the home – either dramatically through extension; or cosmetically.

Committed to maintaining the home’s character, these vendors have redecorated throughout – preparing its upkeep with respect and mindful of its essence. A particularly poignant aspect concerns a letter these owners now have as a reminder of that little three-year old who never forgot this home. Now in his 80s, upon hearing a niece was coming to New Zealand, he wrote a letter for her to give to them. Just as he never forgot the home of his childhood, these owners will take their own memories with them – a letter in hand, marking the bond between generations and a home – history and sentiment forever intertwined.

39 Lemon Grove Avenue, Ōtūmoetai OLIVERROADBAYOFPLENTY.COM

Spirit of Mexico

Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.

photos CHRISTIAN LONGHI

From left: Isaac Partida, Claudia De La Torre and Marco Rodocanachi.

Kiwis are beginning to understand tequila is not just a shot,” Marco Rodocanachi says, delivering another amazingly delicious tequila-based cocktail to UNO's table.

The mixologist and co-owner of the newly-opened Agave at Mount Maunganui’s Cruise Deck is explaining the welcomed shift in perception for the spirit that has largely been known as a party drink and making an incredibly convincing case for a reassessment.

“A lot of people don’t know this, but tequila is probably the healthiest thing you can drink,” he adds, with casual conviction and air quotes around the word “healthy”. “It's not got many calories, it releases serotonin in your brain so it makes you happy, and in terms of alcoholic drinks, there's not really anything better – so long as you’re choosing a quality tequila.”

Marco opened Agave with fellow co-owners and chefs Isaac Partida and Claudia De La Torre last December. He met the couple when they were working together at the foodie favourite Clarence Bistro in Tauranga. They all came to New Zealand six years ago – Marco from Italy and Isaac and Claudia from Mexico – and bonded over their shared passion for Mexican cuisine and drinks.

The trio’s initial idea was a speakeasy. The location was perfect, hidden in the corner of the Cruise Deck. But the large glass bifold doors created an open environment that was somewhat incongruous with the dark and moody vibes of a speakeasy.

The cuisine was always going to be authentic Mexican, and with Marco’s love of tequila, it just made sense to focus on an all-Mexican offering. Isaac and Claudia both grew up cooking with their families. Isaac travelled around Mexico and worked for renowned international chefs, gaining amazing gastronomic experiences along the way.

“There aren’t a lot of restaurants here in New Zealand serving real Mexican fare that isn’t Tex-Mex, so it’s hard to understand what Kiwis will like,” says Claudia. “Mexico is a big place. In the north, it’s more meat and barbeque, and they use wheat instead of corn tortillas. Sometimes people have only tried food from certain parts so it doesn’t seem authentic to them. We’ve had to work out what people like and what they don’t.”

At the moment the menu includes handmade tostadas, veggies with white mole, duck enchilada, and a cacao tart to die for.

“I always said I’d never be a baker of sweet food, but now it’s my favourite thing to make,” Claudia smiles. Isaac and Claudia have kept the flavours as authentic as possible.

“Now that we have more time and are more adapted to the place, we are starting to have regular customers, so can start to play more with the menu and introduce new flavours,” Isaac says, citing the rich, complex flavours of Oaxaca and the slightly sweet seasonings of Chiapas and some new additions they are planning for the menu.

“But slowly,” smiles Marco, suggesting they won’t be alienating those with less than adventurous Kiwi tastebuds. “Very slowly!”

AGAVEBISTRO.CO.NZ

From Paris to paradise

From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.

words SUE HOFFART
photos CLAIRE HOUSE PHOTOGRAPHY

Fijian-Kiwi chef Paul Patterson admits it was fun rather than food that lured him into commercial kitchens. The Ōhope restaurateur was 15 when he began washing dishes in a city pizzeria, relishing the vibrant social scene and comparative maturity of his female workmates. But everything shifted on the night a short-staffed chef called him to the stove.

“I was chucked in the deep end and I loved it,” he says. “By the time I was 16, I was half-running the pizza joint.”

So began a culinary career that has taken him to Paris, New York and to the Waiheke Island bowling club. He has flown to Glastonbury music festival to cook for celebrities and once scooped an award at the barbeque world championships in the American city of Memphis.

There have been a few additional stops along the way, too. Like starting a horticulture degree and completing an auto engineering diploma, with stints as a drainlayer, a security guard and photographer for a music industry magazine. Not to mention appearances on reality television show The Bachelorette. “But I always end up back in the kitchen.”

Now, at 40, he is settling into small-town life while casting for kingfish out the window of the Fisherman’s Wharf restaurant he has purchased on the edge of Ōhiwa Harbour. It was an act of charity that introduced him to the coastal community three years ago.

Paul had agreed to donate a personal chef experience for an animal welfare fundraising event, held at the Ōhope Beach Golf Links clubhouse each year. On that first visit, he was gobsmacked by the stunning beach backed by rolling hills and an especially relaxing rural ambiance.

During a subsequent stay, for the same event, he discovered a wharfside eatery with a bank of wooden windows that overlook darting stingrays, sailboats and a waterway stocked with fresh oysters.

Paul claims he pestered the previous owner into selling. Last year, he and partner Sarah Day moved their toddler son Hendrix to Ōhope to immerse themselves in a different kind of life.

“It’s a really beautiful place and this region is amazing, with the water and the bush. I can watch people floundering out the front here and 40 minutes’ drive from work, I can shoot a deer. A 40 minute boat ride and I can catch a marlin.

“I have customers with a gin distillery and there’s an island across the harbour with an avocado orchard on it. You can’t really beat it.”

Paul admits he was vastly less enthusiastic about the New Zealand lifestyle when Covid forced him to leave his central Parisian apartment and fly home in March 2020. He had been living on the banks of the Seine river, working as a restaurant consultant responsible for opening more than a dozen eateries in Paris and beyond.

In fact, he was weeks from launching an eatery in New York’s Lower Manhattan when the global pandemic scuppered not only the restaurant but his own plan to live part of the year on that side of the Atlantic Ocean.

Suddenly, Paris became eerily empty and Paul’s Fijian-born mother and Kiwi dad begged him to return to Auckland. He found himself marooned, unable to return to the bright lights of his former life and unsure how to move forward in his homeland.

It was, he says, a tough pill to swallow. So he dug drains to fund a new restaurant business in Parnell. When that didn’t work out, he moved to Waiheke Island to run the kitchen inside the island’s sole bowling club.

During his tenure, membership swelled from 300 to 900 members. His brief and unlikely screen career was sparked by an unsolicited casting call for The Bachelorette. He said no. However, he warmed to the idea after a few too many glasses of Bourbon with friends.

“And, actually, it was great. It was definitely a fun experience. You learn a lot about yourself. You’re stuck in a house with no phones, no music, no TV, so you have a lot of time to be in your own head. It was therapy.”

As always, he returned to his chef whites. “Yes, I love the food, the creativity, the thrill of getting a menu perfect but it’s more than that. For me, the kitchen is a place of crazy ups and downs, with a lot of emotions and a lot of pressure. You’re forever chasing something, trying to fix something, get better service, a better dining experience, better leadership of your staff. It’s addictive.”

On April 5, Paul will host a ‘Scales and Ales’ beer and seafood event for the Flavours of Plenty Festival. His ‘Cray Tales and Cocktails’ evening is scheduled for the following Saturday.

FLAVOURSOFPLENTYFESTIVAL.COM

Seeds of lasting change

A $20 million milestone proves the Acorn Foundation is igniting powerful change in the BOP, while building a legacy of hope and transformation.

words KARL PUSCHMANN

It’d be easy to say the Acorn Foundation has 20 million reasons to celebrate, but that would only be telling half the story. It’s actually the entire Western Bay of Plenty that has cause to celebrate the charitable foundation’s amazing success.

The community foundation, which was formed in 2003, has just passed the significant milestone of handing out $20 million in distributions to our community. What’s even more impressive is that in the next year or two that figure is projected to hit a whopping $25 million.

“This milestone reflects the collective effort of everyone who has been involved with Acorn over the years,” Lori Luke, the Acorn Foundation’s CEO, tells UNO.

“For many of our donors, they’re very modest, everyday folks. They’re not the uber-wealthy. For them to be able to contribute to something that has such a long-lasting impact on this community is really powerful.”

The Acorn Foundation’s community model is what sets it apart from other types of philanthropy in New Zealand.

While this model is new here, it’s well established overseas, especially in the US and Canada.

“The whole basis of it is that a lot of people participate and identify things that are important to them,” Lori explains. “We collect that money, invest it and distribute a portion of the investment returns each year to where our donors want it to go. The beauty of this model is that there's always money coming in and we build quite lovely relationships with our donors and get to understand what's important to them, to help them meet their giving goals.”

Donors can choose where to direct their funds, either supporting broader fields like arts, animal welfare, or youth development or they can get specific. One example Lori gives is the Omanu Beach Surf Life Saving Club, which receives around $50,000 a year thanks to one donor who named them as a recipient in her sizeable estate.

“It's been a game changer for them,” Lori smiles. “This particular donor, they’d never heard of her! She just happened to live up the road and liked watching the nippers practise.”

Ultimately, Acorn’s philosophy is about making a tangible difference in the community. As well as aiding and supporting various charities and services, they also provide scholarships and awards.

“It’s about human connection," Lori says. “For those who want to leave a lasting legacy, Acorn offers a powerful way to give back and is creating positive change that will benefit the region for years to come.”

ACORNFOUNDATION.ORG.NZ

Style status

Feel inspired to freshen up your personal runway.

words NICKY ADAMS

TAPERED DRILL PANT, $199, COUNTRYROAD.CO.NZ

Basic instinct

An autumnal wardrobe is an in-between collection, that you really want to last from now until next spring. With the general slowdown of trend-led pieces in an attempt to beat the ‘churn over’ of fast fashion, more consciously focused designers and brands have made tweaks rather than huge style changes.

So, for 2025 there are many looks that will be familiar, but for autumn appear with slight seasonal updates that will segue you and them into the following months.

Leopard, draping and boho continue to be strong looks, and with these trends it’s not about reinventing the wheel, more around finding a style within the genre that you love and works for you.

Bolder statement pieces crafted in gold and leopard have moved from occasional wear to being considered every day, to the point that both are now heralded as the new neutrals. While worn head to toe may be pushing this a little, certainly when worked into an outfit they both work brilliantly as cornerstone print and colourways. Draped blouses continue to be a hard-working staple, and minimalists love the clean lines of a funnel neck. There’s no avoiding the barrel leg pant trend that’s everywhere, which I was convinced would be a fad I refused to – literally – buy into. Typically, I crumbled, and I can report that this style (fitted at the waist, billowing leg and tapered hem) is so incredibly flattering I was an immediate convert.

It’s a really wearable day to night, dress up/down style and looks great with kitten heels, loafers or casual shoes, a tucked in shirt or a shorter tee to show off the waistline.

Palette pleasers

The colour that’s coming in strong for autumn/winter is without doubt burgundy. As luck would have it, it pairs perfectly with the previously mentioned leopard and gold tones, but it also looks pretty fabulous with more unusual choices such as pale blue, shades of green or soft pink.

These colour matches make for a more contemporary feel and keep the dreariness of the colder months at bay. Like navy, burgundy is kinder on the skin tone (black can be aggressively life sucking as you age). If there was ever a ‘gotta have it – make it stop’ moment, surely it just has to be in relation to the bubble skirt. I never thought I would see it again, let alone wear it, yet low and behold it has bounced back with aplomb and turns out it’s not a one-minute fashion wonder. Worn long or short, this is a style that has actually been on the fashion wheel since the 1950s so isn’t as faddish as it first feels. A casual version can be worn with a western boot or an oversized boxy tee/jumper by day, or ramp up the look with a kitten heel and sleek top. It also makes for a beautiful silhouette as a dress; there are lots of high street versions based around ribbed tight tops with a smooth cotton bubble bottom.

A cool look for this season is the cropped trench – a twist on this classic trans-seasonal piece. If you’d dragged your old faithful out of the wardrobe and decided it was time for an update, then this might be a direction you want to take. Another updated classic is the slimline sneaker – this year a fold-over tongue on a heritage style like the Adidas Samba signals taking it up a notch.

Heal, recharge, revive

Alternative healing is becoming more and more mainstream. UNO looks at three thriving Bay businesses focusing on innovative therapies to help people heal and transform their wellbeing.

Massage at Hands On Healing.

Into the light

Burnout led Ange Ellison to discover holistic healing – now she’s helping others with Red Light Therapy.

Ange Ellison knows firsthand how frustrating it can be to feel unheard by conventional medicine. That’s what led her to explore alternative therapies, and ultimately, to create Gaia Wellness in Pāpāmoa. Specialising in Red Light Therapy, Ange helps people dealing with chronic pain, exhaustion, and skin concerns find relief in a space designed for effortless self-care. From full-body red light therapy and infrared sauna and ice baths to Power Plate technology, Gaia Wellness offers science-backed treatments aimed at restoring energy and promoting recovery. We sat down with Ange to learn more about how it works and why her clients keep coming back.

How did you get into alternative therapies?

I used to try to do it all – attempting to be ‘superwoman’, constantly juggling all the things. But over time, I realised it isn’t sustainable in the long run. The conventional medical system told me that feeling completely exhausted 24/7 was just part of being a full-time working mum. While I had always known about alternative and holistic therapies, I was led to believe they were ineffective or ‘woo-woo’. But in the end it was these therapies that truly helped me, and they continue to support me to this day.

What are the benefits of Red Light Therapy and how does it work?

The benefits of Red Light Therapy are extensive. Some of the main reasons people try it are for recovery, skin issues, body and bone aches, and because they are desperate to find relief after being told by conventional medicine to “suck it up“ and live with it.

The simple way Red Light Therapy works is that our cells need energy and light to help us function, but modern lifestyles often deprive them of this. The wavelengths of Red Light Therapy deliver this energy to our cells, allowing the body to prioritise its use where it’s needed most. While this is amazing, it can sometimes be frustrating for clients who want it to target a specific issue, but the body determines another priority.

Describe your typical client.

We have a variety of clients — young, not-so-young, sporty, mums, corporates, male, female. It suits everyone except those who are pregnant, as there is no research confirming its safety during pregnancy. One of my clients initially came for tennis elbow treatment but now returns three times a week, simply to enjoy 20 minutes of uninterrupted relaxation.

What are your most FAQs?

What do I wear in the Red Light Therapy? The more skin exposed, the better, but comfort is key. You have the room to yourself, so you can go naked if you’re comfortable or wear underwear.

Why does it smell so good in here? That could be me! Or the diffuser in the chill-out space, the essential oils for the sauna, or the diffuser in the entrance.

What made you open this? My experiences led me to create a space where self-care is effortless. Once you reach burnout, it’s a long and hard road back. I wanted a place where people can just turn up, with everything provided, so they don’t have to think about what to bring.

Are there any side effects?

More energy, better sleep, tiredness if your body needs rest, improved skin, reduced pain, and decreased inflammation.

How much does a typical session cost?

A one-off session at Gaia is $60. Our Red Light Therapy is full-body. We offer concessions and memberships for more cost-effective options.

GAIAWELLNESSANDRECOVERY.CO.NZ

Healing hands

Rachel Hyatt’s FaceUp therapy blends massage, myofascial release, and lymphatic drainage for transformative results.

With 15 years of experience as a therapeutic massage therapist, Rachel Hyatt has always been passionate about helping people feel their best. But after discovering the FaceUp method, her approach to treatment changed entirely.

Combining techniques like myofascial release and lymphatic drainage, FaceUp works holistically to ease tension, reduce stress, and refresh the face. We caught up with Rachel to learn more about this innovative therapy and the impact it’s having on her clients.

How did you get into alternative therapies?

I’ve been a therapeutic massage therapist for around 15 years, working alongside different chiropractic clinics in Tauranga. I saw Olga’s (FaceUp method) work online and thought, “Wow, I want to train in this technique.” I completed her FaceUp training in November 2023, and it completely transformed my approach to treating people.

What are the benefits, and how does it work?

FaceUp is an algorithm of different techniques, including lymphatic drainage, myofascial release, and massage. It works physically, spiritually, and mentally, releasing tension, stagnation, and stress from the face. Clients leave feeling depuffed, less stressed, lifted, and tension-free.

Describe your typical client. Does it suit certain people and why?

Anyone can benefit from it — men and women alike.

What are your most FAQs?

How can I get rid of jaw pain, elevens (frown lines), forehead wrinkles, double chin, headaches, and a tight neck?

FaceUp helps to alleviate these issues by targeting tension and improving circulation in the face and neck. I also do buccal massage, which is inside the mouth, for jaw pain and joint issues.

Are there any side effects?

No.

How much does a typical session cost?

$250.

HANDSONSTUDIO.NZ

Go with the flow

Flowology’s Karen Gemmell helps clients restore balance and vitality through Flowpresso’s deeply relaxing therapy.

After facing burnout and menopausal symptoms, Karen Gemmell discovered the power of Flowpresso therapy — and it changed everything. Inspired by her personal results, she trained in the technique and co-founded Flowology Wellness, helping others access its deeply restorative benefits. Known for enhancing lymphatic function, Flowpresso combines compression, deep pressure and heat, to support relaxation, recovery and rejuvenation.

Whether clients seek stress relief, better sleep, or overall wellbeing, Karen’s approach to holistic health offers a path to balance and renewal. We spoke with her to find out how Flowpresso works and why people are embracing this cutting-edge therapy.

How did you get into alternative therapies?

In 2019, after experiencing significant burnout and menopausal symptoms, I was introduced to lymphatic specialist and Flowpresso creator, Desiree De Spong. The therapy had a profound impact on my health, and when it officially launched in February 2020, I trained as a Flowpresso technician and co-founded Flowology Wellness with Desiree.

Karen Gemmell.

What are the benefits, and how does it work?

Flowpresso delivers a sensation similar to a gentle full-body embrace, combining compression, deep pressure hugs, and thermodynamic heat. It fosters beneficial flow, activating the body’s natural healing mode to calm the mind, promote relaxation, and enhance lymphatic function. It helps reduce stress, fatigue, fluid retention and inflammation while restoring energy and improving sleep.

Describe your typical client.

Flowpresso is ideal for those seeking a holistic, non-invasive wellness approach. It benefits busy professionals, exhausted parents, menopausal women, frequent travelers, those with ongoing conditions, and athletes seeking muscle recovery.

What are your most FAQs?

What should I wear to a Flowpresso session?

Loose, comfortable clothing such as long sleeves, full-length pants, and socks.

How many sessions are recommended?

Typically, three to six sessions for noticeable benefits, with regular sessions for optimal long-term wellness.

Why should I support mind and body flow?

Enhancing natural lymphatic, mind, and body flow has wide-ranging benefits for long-term health, such as boosting detoxification, immune function and autonomic balance.

Are there any side effects?

Some people may experience mild detox symptoms like headaches or fatigue, but these are temporary.

How much does a typical session cost?

$85 for a 40-minute therapy session.

FLOWOLOGY.CO.NZ

Laser focus

Leanne Cashmore from Cashmore Clinic talks the latest miracle beauty treatment and how to maximise its benefits.

photo SALINA GALVAN

Winter might not seem like the season to think about summer skin, but it’s actually the perfect time to invest in treatments that deliver long-term results. It’s all about helping you get ahead of the game.

The UltraMD Laser kickstarts your skin transformation before the warmer months arrive. This advanced laser treatment is designed to refresh and rejuvenate, tackling concerns like pigmentation, sun damage, f ine lines and uneven texture. The best part? You don’t need to wait months to see changes, with many clients noticing a difference after just one session.

UltraMD is a game changer for those looking to improve their skin without the pain or downtime associated with older laser treatments. Numbing cream is applied beforehand, making the experience comfortable, with some clients finding it quite a relaxing way to spend their lunch break.

Post-treatment, skin may be slightly red with a subtle sandpaper-like texture, but within days, the old skin naturally sheds, unveiling a refreshed and glowing complexion. Unlike traditional resurfacing lasers that require weeks of recovery, UltraMD creates tiny thermal zones in the skin that trigger natural renewal.

This process increases permeability with minimal disruption, making it an effective treatment for reducing pigmentation, sun damage, fine lines, and even conditions like actinic keratosis, lentigos, and freckles.

Using a gentle rolling system, UltraMD treats the face, neck and décolletage in as little as five to twenty minutes, depending on the area. Results are visible almost instantly, with continued improvement over a course of three to six treatments. It can also be paired with other advanced technologies for even greater skin rejuvenation, combining UltraMD with Secret RF which enhances collagen production, while pairing it with IPL Veloce targets pigmentation at a deeper level.

Before and after.

One of the biggest advantages of UltraMD is its versatility. It’s suitable for all skin types and can be used year-round, unlike many other lasers.

With its ability to deliver powerful results with minimal downtime, it’s quickly becoming the go-to treatment for anyone serious about achieving their best skin yet before next summer.

Timing is everything when it comes to skin treatments. During winter, UV exposure is lower, which means your skin can heal more effectively post-treatment. Starting these treatments around May will mean that by the time summer rolls around, you’ll be glowing with confidence, not just relying on makeup to cover imperfections.

Each session lasts between 30 to 60 minutes, depending on the treatment area, and while a single session can deliver noticeable improvements, a series of three treatments is recommended for the best results.

Investing in your skin now means you’re allowing your skin the time it needs to renew, repair and truly transform. You’ll be stepping into summer with a fresh, luminous complexion. Starting your UltraMD journey this winter will give your skin the boost it deserves.

CASHMORECLINIC.CO.NZ

Harnessing consumer power

Kate Fenwick, the waste-free warrior, shows us how to create real change as a consumer. It’s simpler than you think.

In a world brimming with disposable everything, it’s easy to feel powerless against the tide of waste. But here’s the truth: as consumers, we wield far more influence than we think. Every purchasing decision we make sends a message to businesses about what we value. And when enough of us prioritise sustainability, industries take note. Here are a few tips on how to create change yourself.

Vote with your wallet

Every time you buy a product, you’re effectively casting a vote for the kind of world you want to live in. Supporting businesses that prioritise minimal packaging, refillable options, and sustainable materials encourages more companies to follow suit. Look for brands that offer circular economy models – where products are designed for longevity, repair, or reuse – and avoid those that rely on excessive plastic or single-use packaging.

The power of saying no

One of the most effective ways to minimise waste is simply refusing items we don’t need. Say no to unnecessary receipts, plastic cutlery, or promotional freebies that often end up in landfill. By making refusal a habit, we reduce demand for these wasteful products and encourage businesses to reconsider their offerings.

Small changes, big impact

Sustainable habits don’t have to be daunting. Swapping out disposable coffee cups for a reusable one, carrying a cloth bag, or choosing loose produce instead of plastic-wrapped options are all minor tweaks with major impact. If millions of people make these small shifts, the cumulative reduction in waste is staggering.

Speak up and advocate

Companies respond to customer feedback. If you see excessive packaging or unsustainable practices, let them know. Many businesses are open to change but need a nudge from consumers to prioritise sustainability. Whether it’s through emails, social media, or in-store conversations, your voice matters.

Community and collective action

Waste minimisation isn’t just an individual effort – it thrives on community action. Joining local sustainability groups, participating in clean-up events, and sharing tips with friends and family amplifies the impact. The more people embrace conscious consumption, the faster change happens.

Final thoughts

Consumer power is one of the most underutilised tools in the fight against waste. By making thoughtful choices, refusing unnecessary waste, and advocating for better options, we can shift industries towards a more sustainable future. Every action, no matter how small, contributes to a larger movement of change. Let’s wield our power wisely and waste less, together.

WASTEDKATE.CO.NZ

Elegance defined

Perched on a ridge with commanding views, this distinguished residence and premium avocado orchard unite to create one of the Bay of Plenty's most prestigious, perfectly crafted lifestyle properties.

words JO FERRIS

Bought for the exquisite panorama from Mauao, Matakana and harbour to the Kaimais, this elevated ridge was virtually a blank canvas. Nothing remains externally of the original house; only the shelter belts and concrete driveway strips.

Constructed by former boat builder turned house builder Tony Farley, an obsession for detail both by Farley and the owners entailed a lengthy journey to perfection.

Its Hamptons theme blends quality with a focus on views and intimate outdoor flow. Designed as a boutique bed and breakfast, Ridgeton has earned praise from guests who cherished this exquisite seclusion.

The privacy afforded in the lower level is equally appealing as a family residence, however. An elegant lounge and four bedrooms all open outdoors to bask in the scenery amid various verandah settings. One bedroom has its own ensuite, while another has semi ensuite access to the bathroom shared by remaining bedrooms. A powder room enhances the convenience, while design genius combines a private laundry, kitchenette and cloakroom feature.

Significant storage also uses every possible space – including the stairwell. Upstairs privacy elevates this home’s prestige and command of scenery.

The five-star master retreat greets sunrise and bathes in Mauao’s glory; spacious luxury enjoying the indulgence of a bathroom for two and fitted dressing room.

Open-plan living takes full advantage of natural light and scenery. Eyes feast on the kitchen – imported Palazzo glass cabinetry cleverly finished in a matte white sheen and stainless steel hardware accentuating the quality. Nothing dominates, features stand out simply due to tasteful finish and detail; accents showcased on the likes of tiled splashbacks and solid oak elements on flooring and bathroom vanities.

Wrap-around decking follows the sun all day; glass balustrades ensure all views are seamless. When the sun does dip behind the Kaimais, rainbow beams f licker off the crystal chandelier as fairy lights in the lounge. Nuance and nature are balanced by high specifications in this home and graceful garden. It exudes romance amid secluded tranquillity – settings to reflect throughout the day and evening – under the verandah, amid floral fragrance or beneath the alfresco bower, where espaliered citrus plantings will eventually cover the trellis roofing.

Genius is everywhere, including the avocados. Planted in 2020, this high density orchard is a pioneer of the industry’s future; part of the extraordinary invitation this property extends. Graceful in design, refined with detail; Ridgeton has reached a milestone – ready for a new chapter.

46 Prestidge Rd, Aongatete OLIVERROADBAYOFPLENTY.COM

Curl power

Get to know Shelley Pullar, UNO’s new columnist, bringing fresh insights and expert hair advice.

photos KATIE COX

From London’s high-fashion scene to Tauranga’s creative heart, Shelley Pullar has spent 30 years transforming hair. She’s trained in millinery, showcased work on the runway, and competed in the British Hair Awards – but at the core of it all, she’s a problem solver. Whether it’s taming curls, perfecting colour, or cutting through haircare myths, Shelley believes good hair starts with knowledge.

At Tauranga’s Salon G, she’s built a space where clients learn to love their locks – and she’s excited to soon be sharing expert advice, styling secrets, and fresh takes on hair trends with our readers.

What is your background? How did you become a hairstylist? I’m a creative person who has always done some form of art. I have 30 years of experience in the fashion industry and studied Millinery and Fashion at the London College of Fashion. I owned a salon in London with 25 staff and was a finalist for the British Hair Awards. I showcased hair, clothing, and hats in numerous London stage shows. I’ve spent seven years hairdressing in Tauranga city centre, searching for the perfect place to call home – and I found it! I spent six years creating head pieces for Tarnished Frocks and Divas. Before becoming a hair stylist I’d planned to attend Whitecliffe School of Fine Arts, but I ended up helping a friend at a salon, which led to being offered a hairdressing apprenticeship. And I’m so glad I did!

What do you specialise in and why? Helping people understand their hair type and potential. As a creative, I see my clients as my walking canvases. My passion is form and colour. I believe there is a need for greater knowledge and education in this area. As a child, going to the salon was a nightmare. I have curly, fluffy, and unruly hair, and the stylist would always cut it too short or blow-dry it too smooth. It was terrible to manage once I got home. My dad’s daily comment was always, “Go brush your hair,” and I constantly compared myself to my sister’s sleek locks. So, my hair was simply scraped into a ponytail. I never had the knowledge to understand, appreciate, or love my hair like I do now. Hence my interest in curls. I love the challenge of difficult hair and want to offer solutions so people can love their hair too.

What do you wish more people knew about their hair? Understand your hair. As you age, its texture, thickness, and colour may change. It’s important to have these conversations and seek advice from a professional stylist – not Instagram. Hair care doesn’t have to be overcomplicated with 100 steps. Keeping your hair healthy isn’t as difficult as it seems.

Hydrate inside and out. Drinking water is good for both your hair and skin. Find the right conditioner, whether it’s lightweight, leave-in, or a more indulgent hair mask.

Be mindful of the temperature settings on your styling tools. Many go up to 240°C, but 185°C (according to GHD) is the ideal temperature for styling and setting. Try to limit your use. What are your top three hair tips? Pre-shampoo. Apply your purple shampoo before getting in the shower. Leave it on for five minutes, then lather as your first shampoo. This will maximise its benefits as it won’t be diluted.

Curl definition. Invest in a curly hair brush. This maximises volume at the roots and leaves you with more defined curls – no clumping! Our clients love them. Hairspray application. Try spraying onto your hands to create lift and a longer lasting hold at the roots. Run your fingers through your hair – this helps build hold within the hair rather than leaving a stiff exterior. It’s great in humid conditions or for those slightly warm flush moments, creating sexier movement and texture.

When it comes to hair, who inspires you? After 15 years in London’s fashion scene, showcasing garments on the catwalk with Vivienne Westwood on the HMS Belfast, working with celebrity hairdresser Desmond Murray as my photographer for the British Hair Awards, and drawing inspiration from British hair icons like Vidal Sassoon, I’ve been deeply influenced by the industry’s greats. Beyond that, I find inspiration in celebrity culture, New Zealand’s natural beauty, architecture, form, and colours.

How do you see the salon evolving? Redesigning the ‘little’ things was important to me when creating my salon. A large table in the centre serves as a homely hub, where people can come together and chat. Fostering this kind of environment is always an aim. We love being in the heart of Ōtūmoetai and want the salon to reflect this. Partnering with local businesses and fostering a sense of social responsibility – giving back to the community – is a key focus of mine. SALONGRANGE.COM

More than skin deep

Anna Hayes from Skinvae might be new in town, but she’s an expert in her field – and knows how to build a successful business from the ground up.

words DEBBIE GRIFFITHS | photos KATIE COX

Anna Hayes.

It’s common knowledge that the sun causes skin damage, but did you know modern phones also contribute to premature aging? Anna Hayes does – and with 18 years specialising in skincare, pearls of wisdom like that are common when chatting with the founder of successful brand, Skinvae.

“I’ve been in beauty since I was fresh out of school,” she says. “I grew up in Te Kuiti, studied in Hamilton when I was 18, and by 19 I had opened my first business. Before that, I worked for one other business for six months and that was Mount Skin and Body.”

It’s a full circle moment, with Anna recently adding that clinic to her string of businesses alongside Taupo and Cambridge. Recently she took over SELF_ in Mount Maunganui and rebranded it as Skinvae.

“It was a little nerve-wracking taking over the Mount clinic,” she admits. “My other two I started from scratch and picked my teams, but this was established and already doing well. When I told the girls what was happening it was great because they’d heard of my brand and were super excited to get our technology into their clinic. We put an emphasis on training, so the girls are upskilling weekly, which adds to their already huge knowledge.”

To say Anna has grit and determination is putting it lightly. A mum of two and Crossfit enthusiast, the 37-year-old entrepreneur rarely has downtime and loves it that way.

“I’ve grown up very driven in sport, representing New Zealand in triathlon for a few years, so I trained hard and worked hard. I had two jobs from the age of 14. My dad and my sister both had their own businesses, so could see that’s what I wanted to do too. I also like to call the shots; to be able to provide the treatments I want and to make sure I’m ahead of the game when it comes to trends and machinery.”

Skinvae in Mount Maunganui.

Anna makes no apology for focussing on skin – in fact, she takes great pride in being the ‘go-to skin clinic’ for her clients.

“We launched the Skinvae brand in Cambridge 11 years ago and that’s when we started specialising in skin. I love to see results and to take clients on a skin journey, particularly for people looking for non-surgical, non-injectable options,” she says. “We use DMK, Nimue and Pure Fiji, which have some amazing treatments. With skin, it’s never a one-session fix – especially with acne and pigmentation which can look worse before they get better – so we recommend clients sign up for a six-month plan to see real change.”

It’s more than skin, though, it’s the sense of connection, calm and confidence that’s infused during treatments.

“We have a lot of mums who come for the experience and it’s almost as though great skin is just an added bonus,” laughs Anna. “We like to educate about the importance of home care. Mums are often running around like headless chickens after everyone else, so their own ritual in the morning and night allows them to take a moment for themselves.”

Skinvae is at the forefront of innovation, attracting clients looking for cutting-edge solutions. Anna describes a new stem cell treatment from DMK, Stemzyme, as ‘revolutionary’ and says there’s been a big demand recently for body sculpting and tightening options.

“They call HIFU (High-Intensity Focused Ultrasound) the non-surgical facelift,” she explains. “As we age, we lose fat in our cheeks and our face drops. HIFU is a great alternative to Botox or fillers on either the brow or jawline, and you can use it on any part of your body – loose skin on your tummy, arms, or legs. It uses ultrasound energy to penetrate deep into the skin to tighten. It doesn’t get rid of fat, but it does work on the muscle and to stimulate collagen and elastin. You see instant results, but it takes three months to see the full effect.”

Anna urges teenagers, in particular, not to take advice from social media, which may result in them using products like Retinol that are too strong and could eat away at their skin barrier.

And her number one skincare tip?

“Use sunblock,” she says, without hesitating. “Our sun is horrific. If you’re going to buy one product, get a good SPF and make it one that also protects against blue light from phones and computer screens. We see a lot of people with more pigmentation and crepey skin on the side of their face they hold their phone up to. Even if you work in an office, wear sunscreen every day.”

After almost two decades in the industry, Anna knows that 80 percent of skincare results come from what people do at home and their professional treatments simply provide the extra 20 percent that push it further. With that in mind, her vision is to expand her chain of beauty clinics.

“We’re ready to be the number one brand for skin in New Zealand, but all I can say right now is watch this space.”

SKINVAE.CO.NZ

It’s all Goode in the hood

Auckland’s popular gastropub Goode Brothers has left the nest to land in Bethlehem. UNO pops in to see what makes it so special.

Goode Brothers has always been about family. It’s right there in the name. Across its four locations in Auckland, the popular gastropub has been a place where you can be equally comfortable having a meal with your loved ones or a night out with your family or friends.

This is why UNO was excited to hear that Goode Brothers had not only welcomed a new addition to their family but that it had also left the Auckland nest.

“We’re super excited to be part of the Bethlehem community,” Jamie Freeman, Goode Brothers’ head of operations enthuses from the freshly opened venue. “We believe Goode Brothers “There’s space for everyone here,” Jamie smiles.

The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open has the potential to become a local favourite, and we're already seeing how the community vibe is shaping up.”

Situated on a prime corner spot in Bethlehem Town Centre, Goode Brothers is hard to miss and ready to welcome you in with open arms. Once inside, it’s spacious and inviting. Like its Auckland siblings, the space has been carefully designed into subtle sections that allow for versatility. You can make yourself at home hosting a family celebration in one of the large booths, enjoy a meal out at one of the stylish dining tables (that along with traditional condiments also comes complete with a pot of fresh basil) or just pop in for a casual drink and a catch-up at one of the high-top areas.

“There’s space for everyone here,” Jamie smiles. The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open kitchen is sending out incredibly enticing aromas along with the fresh, Kiwi-Italian-inspired favourites that make up the menu.

Along with traditional favourites like pizzas, pasta, fish n’ chips and burgers, all freshly prepared from quality ingredients, Jamie is particularly proud of the fun elements that are woven into the dining experience.

“Our food is ideal for those seeking a casually elevated dining experience,” he says, citing their hero dishes like the Pork and Wagyu Brisket Meatballs. This showstopping dish offers a touch of drama by being lit with flames as it’s served. Another dish we’re dying to try is the Spaghetti Cacio e Pepe, which is also served flaming, only not from a plate. Instead, it is served at your table from an absolute behemoth of a parmesan wheel.

But it’s not all about the theatrics. Goode Brothers prides itself on its fresh, handmade pasta.

“Everything here is handmade from scratch,” Jamie says. “We have a pasta machine on-site.”

You can even have a go at it yourself by attending one of their famous pasta-making classes. These are held in a private room with the adult classes offering a fun evening out, and you get to leave with your own little bundle of freshly made pasta, while the school holiday kids’ classes teach them how to make their own pizzas.

“It’s something different. You can come down with your partner, have a glass of wine or prosecco and enjoy that,” Jamie says. “I think people are looking for experiences as well as good food. We want our customers to have fun with food. It’s about fresh, modern, and exciting dining, yet still grounded in the Kiwi classics.”

The jewel in the crown of the new gastropub has to be its large outdoor area. Equipped with a playground to keep the kids busy, the large deck offers plenty of seating, perfect for sunny afternoons and evenings.

And on big sporting occasions there’s plenty of screens inside and out for catching the big game. The secret ingredient in the sauce is this flexibility. Goode Brothers want to bring people together, whether that’s an intimate couple on date night, family celebrating a milestone, mates popping in for an after work drink or a group of friends on a night out, they’ll all find a home at Goode Brothers.

“We’re trying to offer something for everyone here,” Jamie smiles. “It’s all about creating that sense of togetherness.”

GOODEBROTHERSBETHLEHEM.CO.NZ

Above and beyond

The height of luxury in a private Minden enclave, this bespoke residence harmonises innovative design with the tranquillity of its lush surroundings.

words JO FERRIS

Life has a habit of moving the goalposts. Designed as this couple’s forever home, new priorities now invite someone else to change their own destiny. A beautiful home, in an exquisite setting – cocooned in a sheltered Minden valley – amid a private community.

Tucked at the end of a small enclave, the house stands above its neighbours – seemingly built into the hillside, with its bush backdrop of pongas and natives.

Towering banks envelop the home amid nature and birdsong; deceptive size and scale that includes a playground lawn.

Given the extent of lush gardens, it’s hard to believe this house was completed just five years ago. The owners wanted a future-proofed, timeless look. Without that knowledge, it’s easy to overlook how cleverly this home facilitates flexible living. A significant two-level residence – with a 2.7 metre stud throughout – it is designed with generous, wide passages and doorways for proportion convenience and a lift for access upstairs.

Colin Davis of Davista Architecture changed nothing in the owners’ vision for their family hub, merely playing with elements elsewhere to perfect the final flair. Built by 90 Degrees Construction, the attention to detail is flawless. The kitchen and dining hub is the centre of entertainment. Black cabinetry features a specially-mixed double lacquer – matte not gloss. Black engineered Caesarstone covers the bar-stool island, while an interesting finish of Dekton in the scullery adds a unique contrast.

The splashback is also purpose made – another single sheet that mimics smashed antique glass.

Dining caters for crowds; its soaring ceiling and bespoke lighting just one of this home’s many talking points. Linked with a mezzanine lounge above, a glass balustrade allows connection below, while ensuring a seamless view of scenery through the ascending wall of glass.

A kitchenette increases the convenience for family and guests, while bedrooms either side enjoy personal space.

Tone and texture dominate this home’s intrigue – highlighted with high-end Italian porcelain floor tiling in the family hub and passage. It was selected specifically for endurance and the deceptive look of dark oak timber.

An office downstairs could double as another bedroom, while the master retreat revolves around romantic privacy. A waterfall garden framed by a full-length window embraces nature, but the ensuite is pure indulgence. An oval bath for two, picture glazing framing a tropical garden and outdoor flow to enjoy the birdsong.

Detail and luxury underpin every aspect of this secluded haven. Surprise and innovation are everywhere – a home for today, designed for the future.

8 Minden Hill Lane, Minden

OLIVERROADBAYOFPLENTY.COM

Celebrate the Eastern Bay

If stunning scenery and sun-filled days aren’t enough to draw you to Whakatāne and Ōhope this autumn, event season certainly will – and there are plenty to choose from.

Flavours of Plenty events

Scales and Ale’s
Saturday, April 5

An evening of exceptional flavours at Fisherman’s Wharf. Indulge in a four-course dinner, each course paired with craft beers sourced from the region. Enjoy delicious, locally grown produce while taking in the stunning harbour views. This event is a must for beer lovers and foodies, offering a fusion of taste and ambiance. Don’t miss out on this unforgettable culinary experience, showcasing local brews and seasonal ingredients.

Tamariki Foodie Fair
Saturday, April 5

Treat your youngsters to a day of delight at the Tamariki Foodie Fair – the ultimate foodie event for children, offering fun, sensory experiences such as blind tasting, nut cracking, face painting, stilt walkers and food demonstrations for kids by kids. Food trucks will be there to serve kids’ favourite treats throughout the day at Wharfside overlooking Ōhiwa Harbour. Treat your Tamariki to a day of delight – the perfect day out for families. Free entry ensures everyone can join in, with delicious treats and selected activities for purchase.

Late Summer Farm Kitchen
Saturday, April 5

A unique farm-to-table experience celebrating the joy of cooking, sharing and savouring local produce. Set on a beautiful family farm with expansive gardens and a hand-built barn, this long summer lunch is part workshop, part cooking class, and part indulgent feast. Guests will enjoy a hands-on experience before sitting down to a long, leisurely lunch built around the best seasonal produce the farm has to offer. Whether a seasoned cook or a beginner, there’s the option to get involved or simply relax with a glass of wine and soak up the rural charm while enjoying great food, local wines, and warm hospitality.

Discover Wainui's Food Secrets Tour
Saturday, April 12

Join this exclusive food tour through Wainui, where you’ll explore the region’s best-kept edible secrets. It will take you to five carefully selected stops, each with its own remarkable story. From the oyster farms of Ōhiwa Harbour, where cultural significance meets sustainable farming, to the unlikely truffle success story, the journey unfolds as you meet local producers and taste their creations.

A Taste of Wainui Marketplace
Saturday, April 12

Celebrate the first-ever Wainui Producers Market, held in the picturesque Waingarara Valley. This free, family-friendly event showcases the region’s best food producers, offering fresh oysters and organic produce to truffles, olives, honey, macadamia nuts, berries, ice cream and wood-fired pizza. A licensed bar will be available for beer and wine purchases, while live entertainment adds to the fun atmosphere. Enjoy lunch, shop, and discover unique local produce in this scenic, community-focused event.

Cray Tails and Cocktails
Saturday, April 12

Enjoy four delicious crayfish dishes, each paired with a cocktail, all served in a laid-back atmosphere at Fisherman’s Wharf. With local produce, stunning waterfront views, and a relaxed vibe, this evening is all about indulging in tasty food and having fun. Whether you're a seafood fan or just looking for a casual night out, this event is one you won't want to miss.

To purchase tickets to any of these events, visit:

FLAVOURSOFPLENTYFESTIVAL.COM

Retail paradise

If you make a weekend of it, be sure to save time for some retail therapy. Whakatāne and Ōhope have a selection of beautiful boutiques, featuring well-loved national and international brands.

Whakatāne

Whakatāne’s CBD has come of age in recent years. The attractive and bustling town centre makes it easy to roam with a range of boutique shops. After some retail therapy, soak up the plentiful sunshine at one of the outdoor eateries. Veer off the main drag and you’ll also find a few hidden gems.

TOP PICKS

Him.Her

Tomorrow Store

Presentables

The Good Life

Tūī Aotearoa

Rosita's

Ōhope

Although it can be hard to drag yourself away from the waves of New Zealand’s most-loved beach, it’s worth taking a pit-stop at Ōhope Village to enjoy the laid-back shopping scene. Distinct and 4Artsake both offer beautiful giftware, art, clothing and accessories.

Make your bed

George Street Linen is one of those rare retail gems that is a delight to discover. Browse the ultimate selection of New Zealand-designed premium bed linen and bedding in a charming, light-filled store, abundantly stocked with inspirational textiles, home fragrances, and giftware. Their knowledgeable, friendly team prides themselves on hands-on service and passion for the brand.

110 The Strand
GEORGESTREETLINEN.COM

Style by design

Stocking top New Zealand and international labels – Deadly Ponies, Kathryn Wilson, NYNE, Elk, Lolly's Laundry, Zoe Kratzmann, Briarwood and POM Amsterdam among them – Capiz is centrally located in the heart of the shopping precinct. Its carefully curated range has made it Whakatāne’s boutique destination of choice for designer fashion, footwear, handbags and accessories.

156 The Strand
CAPIZ.CO.NZ

Other events

West End Wiggle 2025
Friday, April 11 – Sunday April 13

A traditional longboard festival presented by Salt Air Surf, this weekend includes lots of surf, art and music. This will be the event’s sixth year running.

Farming Like Grandad & Country Fair
Saturday, April 12

Experience farming as it used to be. Clydesdale horses, sheep shearing, farm animals, tractors, and farm machinery, food, music and much more for a fun day out for the whole family.

Ōhiwa Oyster Festival
Saturday, May 17

Don't miss out on this unforgettable celebration of oysters and local culture at Wharfside Ōhope. The opening ceremony will blend oyster appreciation with cultural celebration. Savour mouthwatering oysters, explore local food stalls, and groove to live entertainment from 12pm to 4pm.

A lasting legacy: 20 YEARS OF UNO

Two decades strong, UNO has been the Bay's voice, shining a light on the best of the region’s creatives, business minds, leaders, philanthropists and influencers. Now, after 20 years, it’s time for UNO to celebrate its own influence. Hayley Barnett sits down with the publication’s owners and two previous publishers to discuss how the magazine came to be, and where it’s headed.

photo ALAN GIBSON

The UNO team from left: Nicky Adams, Michele Griffin, Rebecca Meyer, Hayley Barnett and Stephanie Taylor.

As the media landscape continues to transform both here in Aotearoa and around the world, celebrating 20 years as a regional print publication seems almost unbelievable.

Looking back on two decades of storytelling, art and community, for the team at UNO, with all their years of experience in magazines, newspapers and radio, it’s obvious why this unique publication has gone the distance. Having always focused on positive stories of inspirational locals, there has been and always will be a need for connection.

Part of its success is testament to founder Andy Martin’s vision. Casting his mind back 20 years ago, Andy recalls jumping in head first.

“To be honest, I had no idea what I was doing,” he laughs.

“I was winging it from the get-go.”

More a risk-taking entrepreneur than media mogul, Andy had spent much of his career in sales and marketing, in industries from farming to oil. It was when he started up a business in building project management that he delved into media, launching a magazine called The Homepage.

“I always liked Urbis, a consumer homes magazine, and wanted to do something big scale like that, which drew me to the idea of starting a quality regional magazine,” explains Andy. “I probably wouldn’t have done it unless my father had retired at that stage.”

Charles Martin was a sports broadcaster, and wrote for publications like The Listener, as well as scripts for Close to Home, a TV series in the ’70s and ’80s.

“Dad became the editor and I did the sales, and we cobbled it together from there,” says Andy.

The main idea, he adds, was to celebrate the local people in the region.

“Dad’s big thing was all about not being topical,” he says. “The beauty of it was that you could still pick one up years later and it’s still relevant. That was quite important.”

When Charles sadly passed away 10 years ago, Andy felt his own passion for publishing fading with him. That, he said, and he’d “gone too big too soon”. Around that time he’d started printing a Waikato version and opened an office in Wellington, with the intention to publish a magazine for the city.

“Wellington wasn’t a good move,” he admits. The project collapsed shortly after it started and Andy decided to sell the entire brand instead.

From there, Jenny Rudd and Mat Tomlinson picked up UNO and, in Andy’s words, gave it a good “shake up”.

“It needed some new energy and that’s exactly what Jenny had – good energy.”

Over the next six years, UNO transformed in style and tone, taking on more of a business bent, something Jenny was passionate about.

“We attracted some amazing talent to join us, and added two more titles to our fold,” tells Jenny. “It was a magical six years!”

When the current publishers, Michele Griffin and Rebecca Meyer, came on the scene, they brought with them over 35 years of media sales experience, having been at the Bay of Plenty Times (now under the NZME umbrella) for much of their working lives. For Michele, it was her first job out of high school.

The pair had watched UNO evolve over the years and had a vision to bring it back similar to its original format, with more story telling, while continuing to shine a light on the incredible breadth of creative talent the region has to offer.

For Michele and Rebecca, it was an obvious fit.

“We saw UNO as this sophisticated, beautiful brand,” explains Rebecca. “We always admired it, and because we had clients at NZME who respected the magazine, we had an understanding of how the community viewed it.”

Neither see print disappearing any time soon, and Andy agrees. “People spend so much time on their phones these days,” he says. “To sit down and pick up a hard copy is a luxury. There will definitely always be a place for it.”

When asked about where they see UNO headed in the future, there’s no talk of moving fully online or cutting back on print quality.

“We’re lucky this region is growing,” says Michele. “One piece of advice that has always stuck with me was, ‘Stick to your knitting’. Don’t try to reinvent the wheel. We’re always listening to what the market wants, evolving where it matters – like maintaining a strong online and social media presence – but at our core, the magazine remains the heart of what we do.”

Adds Rebecca: “Ultimately, people will read it if it looks good and delivers quality content that is relevant to them.

Get that right, and everything else will follow.”

Local roots to global rise

The Bay of Plenty is home to some incredible examples of entrepreneurs
who have backed themselves and taken a concept or product to global scale. We talk to three local businesses at different stages of their life cycle – one that has been established for nearly 19 years, one nine and one three. All prove without a doubt that the best way to do it is ‘to do it’.

words NICKY ADAMS | photography  GRAEME MURRAY
hair + make-up DESIREE OSTERMAN styling LILIA CASS

Lara Henderson from Pure Mama.

Great expectations

Lara Henderson, co-founder of Pure Mama, knew from the outset she wanted her brand to go global. Picking a name for her product that would resonate with customers internationally, and taking the plunge by paying over the odds for a .com domain name, the intent was always to take her Pure Mama brand to New Zealand and beyond.

With products that have taken the pregnancy world by storm since their inception three years ago, meeting Lara very quickly dispels any notion that this was an accidental success. I must admit I was curious how these beauty products had gained such traction. Within three short years they’ve gone from being packed in Lara’s front room to being launched in the holy grail of markets, the United States. 

In person Lara is warm, friendly and inspirational in a very matter of fact way. She can systematically break down her strategy, while giving kudos to her team and strong family support, and lets it be known that she is happy to share what she has learnt from her journey with others. Lara came from a corporate background, where after completing a marketing and commercial law degree she had forged a successful career in the advertising and marketing world. She fell pregnant in 2019 and during this time a germ of an idea sprouted. 

“I went down this journey of looking for new skincare because there’s a lot of things you need to change when you’re pregnant… I questioned why there wasn’t a product out there for the modern conscious consumer that values high integrity of products but still loves beautiful packaging and refined design.” 

The quest continued after the baby was born. “I was looking for something to support my breastfeeding journey – and I couldn’t find anything natural I could use on my skin. I had this idea for a range of products to support women on their pregnancy or post-partum journey. I started doing research and I ran an online survey of about 700 women. The further I dug into it the more I discovered there was an opportunity in the market.” 

Ten months post-partum she went for a meeting with an old colleague and mentor. He listened to her idea and saw the potential. “He really gave me the confidence to push go.”

Two years of product development and packaging design research followed before coming to the market in 2021 with three product lines (SKUs): Belly Oil, Bump Scrub and Nipple Butter, and a gift set. I noted it was intriguing how Lara had navigated the world of skincare, when it wasn’t an area she was familiar with. “I didn’t realise but there are amazing manufacturers in New Zealand that can produce skincare, so I pitched my concept to one of the leading laboratories here. For them to take you on as a client they have to believe in your potential as a business. I took my formulations on what I would like to have in it, which became my core ingredients. I’d researched every single ingredient and every single competitor product, and then worked with an advanced skincare chemist to bring a product to market that has stability for three years and with ingredients that all work together.”

The process of bringing the product to market was a learning curve; there was the science behind the product, as well as the slow and arduous task of getting everything absolutely perfect. Add to this the cost – estimated at about $120,000 to get to this stage, and, Lara points out, “I had to really believe in it.” Lara has a surety about her which gives her real gravitas. Despite her conviction in her product, launch day was, she says, “terrifying”. Here she had experience to draw on though. “Turning on the website was where my digital marketing came in – I understood the consumer journey.” 

Lara Henderson from Pure Mama.

Going live in May 2021, the minimum order to start manufacturing was around 2,000 units per SKU. Within three months the Belly Oil had sold out, with the other products also performing incredibly well. This, she says, “gave me a clear indication of proof of concept – there was a market need out there and the product was good enough to sell (we haven’t changed our formulation since day dot).”

The first 12 months in New Zealand were really promising, and, says Lara, “I’d looked at New Zealand, Australia, as well as the US and the competitive landscape across all of those markets. And I still felt strongly that we had a positioning in there – that was always my intention – but to get that proof of concept in a test market like New Zealand is amazing.”

With the success of the product followed a gradual expansion of the team, which now numbers at five. Maggie was first on board in October ‘21 to support with sales and partnerships, Lara’s sister Yasmin who had been integral since the offset during the company conception officially came on board as a partner and full time in September ‘23. With her came high-level expertise in corporate finance. The team are all in accord, with the ability to have honest, frank dialogue and respecting each other’s opinions. Lara believes, “One of our strengths as a team is that we adapt and change really quickly to help optimise us as a business.” 

While the original formulation hasn’t changed, the pursuit of perfection continues with constant tweaks to the packaging (which it is obvious Lara is passionate about), and the addition of gift sets and Magnesium Body Rub. Ten new launches are dropping in 2024/5, which the loyal Pure Mama community will all be waiting for expectantly. The social community of 48,000, Lara says, is something she really values, and she personally responds to the direct messages which fly around with questions about quality, performance and general queries. The connection with her people has been loyally rewarded – back in August 2023 word got out that Kourtney Kardashian was looking for recommendations for clean body care recommendations for pregnancy. Lara asked her community to support her, and they did. In addition, “we were able to get products to Kourtney through numerous different channels.” Lara waited in anticipation, but heard nothing. “Then Kourtney had her baby and an article came out around what she packed in her hospital bag, and our Nipple Butter was featured – and then another article came out about her pregnancy skincare regime and all three of our other products were there. What I love about Kourtney Kardashian is that she’s so conscious about her skincare. She looks at every ingredient, she checks with everybody about what she puts on her skin – so for all four products to be recommended by her is absolute gold for a business like ours.”

Despite the fleeting euphoria, Lara is a pragmatist. “It’s a moment in time, and you’ve got to take those wins and go ‘what am I doing next?’ I’m not particularly great at celebrating the achievements. I often look at opportunities it opens and then ask, ‘what's next?’”

It’s very clear though that the wins come down to strategy, rather than lucky breaks. Lara and the team have worked hard at not just producing a premium product, but at ensuring it has exposure to the right audience. Despite over two hundred requests from potential retailers in the first two years, from the outset she had her eyes set on MECCA, a premium beauty retailer with global recognition, and Pure Mama launched with them in July ‘23. Although it was put into a test category, the products have outperformed all expectations.

There are no current plans to vastly diversify, as Lara points out: “We’ve got a consumer for a limited amount of time – we’re very niche but our potential is huge. We want to be the best at what we do and we want to offer the safest highest grade products for the pregnancy and postpartum journey.”

With business booming Lara is amping up for the next challenge. For the last 12-18 months she has been working her way into the United States, where they’ve secured Macy’s, Nordstrom, Revolve and Erewhon (the cool kids’ upmarket store of choice in California). Manufacturing will continue in New Zealand, and Lara is confident in their ability to upscale. Nevertheless, it’s terrifying and exciting all at once; scale, logistics and funding all have to be considered – production is being upped at a vast rate, and myriad international rules and regulations will be navigated. 

Pure Mama’s New Zealand office and warehouse remain in Pāpāmoa, where packages continue to whizz out at lightning speed. They also now have warehousing in Melbourne and California to service international markets. As a final feather in the cap, the clinical trials have just finished in Europe, with amazing results, proving the products work – stretch marks disappear and the skin is deeply hydrated. I wonder again at Lara’s linear path and her unwavering belief in her product, which comes without a trace of arrogance or delusion. Apparently she listened to a lot of podcasts in her downtime. 

Says Lara: “When you start thinking about going global and accessing these networks, nothing is impossible and we’ve worked hard to build our business strategy around making sure all of that is within reach.”

Sam Kidd from LawVu.

Wonder Kidd

Under the careers opportunities section of the LawVu website, potential applicants are asked if they bring the WOO. What is woo, I wonder. But when I meet with co-founder Sam Kidd it becomes pretty clear what kind of WOO you need to join the team. 

Sam and co-founder Tim Boyne created LawVu; a software platform that was created to revolutionise the way that in-house legal teams in organisations run their systems. It is, Sam explains, “a productivity and management tool for corporate legal… For us, LawVu is built around how internal legal teams like corporates collaborate with each other, and also with the wider business and how they manage their work product.”

The software platform has made waves on a global scale, placing ninth in Deloitte’s Fast 50 Index of 2022, to date raising about NZ$55million and with a team of around 130 worldwide. Any pre-conceptions about the type of person behind a techy concept are quickly dispelled on meeting Sam, who is gregarious and engaging. Sam, who was born and raised in New Zealand before spending 25 years in Ireland, moved to Tauranga in 2013, where he became interested in the concept of creating something for what he saw as an open space. He had started digging around in the in-house legal arena mainly out of curiosity after having identified a lack of systems and processes. “It was trying to solve a gap, and one thing led to another… It wasn’t like we woke up and saw a massive hole in the market.” 

Sam was introduced to Tim via a work colleague. While Sam had a background in online project management, Tim was working in a law firm, but on the business operational side. “We worked solidly together for seven years (Tim moved onto new projects two years ago). The conversations that we had were very quickly aligned
on what we wanted to do and we both had the mindset of cracking on and getting stuff done – and it was a partnership that worked incredibly well.”

From inception, the plan was always to go global with the product. “It was a greenfields opportunity when we moved into it,” says Sam. “There were no real products doing what we did, which was both exciting and terrifying. We questioned whether it was just a really bad idea that no one wanted. At the start we were trying to sell the concept of doing things differently to a group of people (lawyers) who haven’t changed the process for 100 odd years. It’s been a journey to become an overnight success – we’re nine years in – the first three years were pretty lonely building the product with a handful of customers and early users. There were always things that kept us going but we didn’t hit the ground and just explode.”

Yet the pair never questioned their ambitions when it came to taking it overseas, with very much an all-in attitude from day one. I wondered why they hadn’t started with a more tentative approach. “If you build things for a New Zealand market thinking, ‘once we get this right, we can go global’, without realising it you can build nuances into your product that really only suit a smaller market. You need to get off the island as fast as possible. And you don’t need the same sort of war chest that you used to because before you had to have people on the ground – an office, a building − all of those sorts of barriers have been removed.”

Sam was undoubtedly forward thinking from the get-go, having previous experience of working remotely stood him in good stead. “When we started LawVu we were doing remote working before it became a thing. We’ve got customers through Australia, US, UK and Europe. Covid was an unlock – as horrible as that was for the world, I think it’s been a massive net positive for New Zealand-based companies because the whole idea of not having to be in market, or remote selling, has taken off. We were already building that muscle so when Covid hit it didn’t slow us down – it actually accelerated us because people weren’t comparing us to a sales team that could come in and meet them. I think it’s been such a good thing for Kiwi companies because we’ve got such great talent here and the world is getting smaller all the time. So, building product and building it with a global mindset from day one made a huge difference.”

Be under no illusion that the path was paved with gold from the outset – the sweat, toil and dollars were pumped in from the get-go. “A local investor seeded the first $100,000 in and I matched that, which got us going and then he and I funded it – I was five years with no salary. Then we kept putting money in. You don’t want to fail at that stage. I’ve always believed in never having a plan B. Plan A has to work. It keeps you motivated.”

Despite reservations initially that perhaps law was an unfamiliar space, Sam believes in some ways it helped him ask and solve different questions, in different ways. Another aspect of the business he has strived to change is to foster a sense of community and knowledge sharing among the lawyers working away in the corporates, through InView. This is both an online forum, and in magazine form where ‘unsung heroes’ are given space and elevated.

Ultimately, Sam points out, the shift in the very traditional industry of law was one that needed to happen. “The younger generation come in and they’re digital natives... so for them to step into an industry that doesn’t have a platform would be weird.” He emphasised that being a changemaker is not all glamour, in fact it’s very much grind, but the result is gratifying, and Sam intends to carry on growing, expanding and enjoying the satisfaction of making a difference and generally pushing forward. “It definitely feels surreal having LawVu folks representing at events all over the world – it’s humbling and exciting… and it’s hard to believe it started from here. It’s quite cool to see.”

Lisa Ebbing from HotMilk.

Hot stuff

Lisa Ebbing is very low key when it comes to her hold-on-to-your-seat success. Despite the phenomenal achievements of Hotmilk, the lingerie business she started in 2005 with her husband Roly and business partner at the time Ange Crosby, she is incredibly understated when talking about how far they’ve come. Achievements have been racked up on a global scale, including the dizzying heights of last year being taken on by American lingerie behemoth Victoria’s Secret. 

When Lisa and Roly moved to the Bay they had already made the decision to start a business: the product they landed on was almost obscure – indeed, a niche within a niche. Hotmilk is a lingerie line for pregnant, breast-feeding and post-partum women, but with a luxurious fashion-forward focus. The need for underwear that was more than simply functional was a gap in the market that the couple quickly identified after Lisa became pregnant with her first baby and couldn’t find nursing bras. Despite not having a directly relevant skillset, between them they had a solid background in photography, TV and film – and their business partner at the time had also been working in sales. “So we had the sales and marketing expertise to bring to it. We didn’t know anything about lingerie: my husband actually sewed the first few prototypes to see what was possible, so that was a steep learning curve.”

Navigating a totally unknown market meant a massive amount of research needed to be done. Lisa reflects on the drive of those early days. “We travelled, studied up on samples, went to China, worked with factories, saw products that we liked, and figured out how we could improve them.” The next step was rolling out the product itself, which meant finding the right people. “It took quite a while to get the expertise, to find the seamstresses that had the right equipment – then getting prototypes ready and then be big enough to go to China, which probably took a year. And then you really do have access to great technology. It is possible to make them in New Zealand but there are no machinests left here, so our only choice was to work with China, who are experts in lingerie. You can tap into amazing resources and work with some very skilled people… We would have loved to have kept
it in New Zealand but there’s not even the equipment to keep it here, sadly.”

Having landed on a product with a limited target market, it was always clear that a global market was going to be necessary, but self-belief gave them the confidence to propel forward, initially starting with four core products of bras and matching underwear. “We’d done research on the size of the New Zealand market and realised we needed to go overseas quickly. So, it was pretty much within the year we were in Australia and headed to the UK.” 

The factories themselves demanded large volume orders (2,000 bras in one colour), which also forced them offshore from the early stages. Luckily the rest of the world had also neglected this corner of the market, underestimating a demand for lovely lingerie during and post pregnancy, so Hot Milk found itself warmly welcomed in all corners of the globe. “There was no competition really. All the big companies had a token nursing bra on the side that they put very little effort into. That was the same globally – it was very beige and grandma’s bra.” Lisa pauses to reflect, and acknowledges, modestly, “I’m still very proud of that – we definitely changed the landscape for nursing lingerie. Now there’s lots of competitors, but we were the first, and we’ve changed the experience for women worldwide now.”

With New Zealand only taking about 10 percent of the market, and Australia around 40 percent, the other 50 percent is global. At one point peaking with as many as 800 retailers, Hot Milk is able to boast the crème de la crème of stores in which its lingerie can be found. From the undisputed underwear queen of Marks and Spencer in the UK, as well as the prestigious John Lewis, there is Bravissimo, David Jones in Australia and now Victoria’s Secret. With this American juggernaut comes a vast customer base: “They’ve sent emails with our product to 70 million people.” The relationship works both ways though. “Victoria’s Secret really understand what we’re trying to achieve, and the inclusivity and the diversity that our brand offers,” says Lisa. “It’s been really exciting to be chosen for that. While they do their own – they’re really good at a certain size range and style − we fill the gaps of their expertise.” 

Diversity is clearly something Lisa is passionate about, and certainly her faith in its value has been validated.

It hasn’t, however, all been smooth sailing. The GFC needed strategic navigation. “Our niche was that we were sexy and beautiful so very fashion forward, then when the GFC hit we realised what happens in a financial crisis is that women can’t afford nice underwear or feel like they shouldn’t treat themselves. But they do know they need the basics so they will buy a black or a nude plain T-shirt bra. We did have to adapt and bring in our essentials range, which is more staples as well, to sit alongside our fashion… You can see it post Covid where people are returning back to the basics. Black and nude and plain are what sells through a financial crisis and when things start to get better people start to treat themselves again.”

Already set up online, Covid wasn’t the disaster it could have been, so while competitors were scrambling, Hotmilk actually had some of its best financial years. Says Lisa: “We found we could adapt between different markets or online or wholesale.” At this time Lisa brought out her partner and has subsequently entered a refreshed phase, which has led to doubling her team. “Since Covid we’ve decided we’re going to stick with and focus on what we do well,” she continues. “It’s better for our brand to stay close to lingerie… We are still a small team competing against really major players. Nevertheless, we’ve got some exciting things we’re working on that will see us become a bigger player… We’ve definitely got a growth strategy but it’s in its infancy.”

Ultimately, it wasn’t just good fortune that led to this success – quality and the inclusivity factor, which had been hitherto largely forgotten, played a huge part.
On a final note, I ask what advice Lisa would offer to others. “In the Bay there are some amazing advisors who want to help − and I probably should have put my hand up earlier and asked for advice, because there’s a lot of trial and error.

“I always used to say − everyone has great business ideas but it’s the people who follow through that actually make it.” 

Cool, crisp & crafted

These fun festive cocktails are sure to impress guests this holiday season. Refreshing, delicious and light, they’ll be on rotation all summer long.

cocktails KIRKY DONNELLY | photos ILK PHOTOGRAPHY

Dark coconut mojito

Dark coconut mojito

Enjoy this crisp cocktail on a hot summer’s afternoon.

MAKES 2 cocktails

INGREDIENTS

2 tbsp simple syrup

10+ fresh mint leaves (plus extra for garnish)

3-4 tbsp freshly squeezed lime juice

5 cucumber slices

60ml Millenhall Rum 

120ml coconut water

Soda water, to top

Garnishes

Fresh mint leaves

Lime wedges

Cucumber ribbons (use a vegetable peeler)

METHOD

Juice the lime, then cut the remaining lime halves into wedges. Set aside half for garnish and half for mixing.

Slice 5 cucumber rounds, and use a vegetable peeler to create thin ribbons of cucumber for garnish.

In a cocktail shaker, combine the simple syrup, fresh mint leaves, cucumber rounds, lime juice, and lime wedges. Gently muddle together to release the flavours.

Add ice to the shaker, then pour in the rum and coconut water. Secure the lid and shake well.

In two tall glasses, add ice, mint leaves, and the leftover lime wedges.

Use the cucumber ribbons to circle around the inside of each glass.

Strain the cocktail mixture into the prepared glasses, stirring gently to combine. Top off with soda water for a refreshing fizz.

Berry gin spritz

Berry gin spritz

This delightful berry-infused cocktail suits festive occasions,
but is also great year round.

MAKES 2 cocktails

INGREDIENTS

30ml simple syrup

10-12 fresh or frozen raspberries

1 tbsp freshly squeezed lime juice

60ml Armada Premium Pink Gin

Tonic water, to top

Garnish

Fresh raspberries

Lime slices

METHOD

In a cocktail shaker, combine the simple syrup, raspberries, and lime juice. Muddle together to release the raspberry flavours.

Add the pink gin to the shaker, then fill with ice. Shake well.

If the mixture is too thick, remove the lid of the shaker and use a strainer to pour the cocktail into the glasses.

Create a beautiful gradient by pouring the mixture into two chilled glass flutes before adding the ice. Once the ice is in place, top with your choice of tonic water for a refreshing finish.

Garnish with fresh raspberries and a slice of lime.

Vanilla pear gin fizz

Liquid dessert, yes please! For a good-looking tipple, this sweet fizz
is super easy to put together.

MAKES 2 cocktails

INGREDIENTS

For the fresh pear juice

1 cup finely chopped ripe pear

⅔ cup cold water

1 tbsp fresh thyme leaves

2 tbsp lemon juice

Seeds from 2 vanilla pods

For the cocktail

120ml fresh pear juice

60ml Armada Premium Dry Gin 

30ml simple syrup

Prosecco, to top

Garnish

Fresh pear slices

Thyme sprigs

Leftover vanilla pods

METHOD

In a blender, combine the chopped pear, cold water, thyme leaves, lemon juice, and vanilla seeds. Blend until smooth.

Strain the pear purée through a fine mesh strainer to extract the juice. Chill the juice in the refrigerator until ready to use.

In a cocktail shaker, combine the chilled pear juice, simple syrup, and gin. Fill with ice and shake well.

In two glasses, add ice, a slice of pear, thyme sprigs, and your leftover vanilla pods for garnish. Divide the mixture evenly between the glasses and top off with Prosecco.

Sparkling cranberry Christmas

Cheers to Santa’s favourite festive drink.

MAKES 2 baubles

INGREDIENTS

1 cup cranberry juice

60ml Armada Premium Vodka

1 tbsp fresh lime juice

Prosecco, to top

Garnishes

2 sprigs fresh rosemary

Frozen cranberries

METHOD

In a carafe filled with ice, combine the cranberry juice, vodka, and lime juice. Stir gently to mix the ingredients.

Using a funnel, pour the mixture into your Christmas baubles, filling them about three-quarters full, depending on the size.

In two glasses, add ice, a handful of frozen cranberries, and a sprig of rosemary for garnish.

When you’re ready to enjoy, pour the contents of the baubles into the prepared glasses and top with Prosecco for a festive fizz.

Follow @kirkymareedonnelly for more impressive cocktail recipes and inspiration.  

For whom the bell trolls

Tauranga’s surprising past and present connections to the ever-popular Troll Doll.

words KARL PUSCHMANN  |  photos ALAN GIBSON

Damian Sutton.

Once upon a time, Tauranga was filled with Trolls. Hundreds of thousands of them, in all shapes and sizes, with their outrageously coloured, spikey hair and perpetually cheerful grin. Trolls were everywhere. And then one day, they were not.

This is not a child’s fairytale. This is a cold hard fact. Because despite more than 50 years of sustained popularity, not a lot of people know that Troll Dolls used to be manufactured here in the Bay. 

“The New Zealand connection started down at Sulphur Point with the company K. Pasgaard Limited,” says Damian Sutton, Katikati local and one of Aotearoa’s biggest collectors of New Zealand manufactured Trolls. “Kristian Pasgaard, his wife and two children immigrated to New Zealand with their two sons in 1959. In 1960 they got the license from Trolls creator Thomas Dam in Denmark.”

The company was one of only four Troll Doll factories in the world. There was Dam’s original factory in Denmark, one each in America and the UK, and the factory in Tauranga. As well as fulfilling children’s Troll needs here, the company also sent them abroad. Sutton reckons around 80 per cent went to Australia, and there are news reports of shipments weighing two tonnes being shipped as far as Africa.

The ’60s and ’70s were a boom time for the company. But in the ’80s interest in the Trolls began to wane and the local factory pivoted their focus to things like tennis balls and sporting equipment and ending the Bay’s 30-year association with the beloved Trolls. 

Sutton says that amongst collectors, the Tauranga-made Trolls are prized. 

“There’s a whole lot of different things that New Zealand did that the other three factories didn’t,” he explains. “Due to vinyl shortages, we couldn’t always make the ‘normal’ ones, so that’s how the weird and wonderful colours came about. They made them in four colours. We’re the only factory in the world that did that. Also, because of our sheep’s wool we have these gingery colours that the rest of the factories around the world didn’t make.”

Another interesting tidbit is that we also didn’t discriminate. Both the male and the female Troll Dolls manufactured here used the exact same mould. The only way to tell them apart was due to the Troll’s clothing.

“We’re the only one in the world that has done that,” Damian says, explaining that the female moulds used elsewhere had more “feminine ears”. 

These weren’t our only innovations. We also created strange and unusual Trolls, which were produced in limited runs and only made here. Things like Yeti Trolls (available in four different colours), Cow, Elephant and Giraffe Trolls and even Trolls that doubled as piggy banks. These have all become hot collector items.

To illustrate, he holds up a Cow Troll from his personal collection of around 1500 Trolls and says, “There’s about 10 different New Zealand cows. One of these is now $2,000 a pop.” 

He puts it down, carefully, and continues. “The locally made Yeti Trolls are worth between $200-$600 depending on colour and condition. And if you ever find a little blue three-inch Troll, they’re worth $1400.”

These Trolls are so desirable because the factory didn’t make them all year round. Production was seasonal and mostly focused on the lead-up to Christmas. 

“The New Zealand Troll has now become the most rare in the world,” Damian says. “Sadly there is not a full set in New Zealand.”

This is something that he wants to fix.

“My mission,” he states with purpose, “is to bring the New Zealand trolls home. To have a full set of New Zealand trolls so that we can see what we had in New Zealand. These are our native trolls! And people can’t see them.”

It’s an admirable pursuit and one that’s seen him connect with Trolls fans and collectors around the globe as he hunts to reunite our long-lost Trolls. His story starts aged eight, when his aunt brought him his first Troll at a craft market in Pokono. 

“I still have that one,” he smiles. “Family just continued to buy them for me. They’d arrive for Christmas or birthdays. Now I’m probably one of the biggest collectors in New Zealand. But it’s only in the last few years that I found out about the Tauranga factory.”

Despite the Troll’s massive popularity, he says that Aotearoa’s collecting community is relatively small. It mainly centres around the Facebook group, Troll Collectors New Zealand, a welcoming community of fellow Trolls lovers where people come together to share stories, and photos and buy and sell Trolls. As well as being an admin of that group he also puts on the Te Puke Toy Fair with a fellow collector twice a year. 

These days, it’s the thrill of the hunt and his mission to reunite the local Trolls that keeps him interested in collecting. But what was it that first attracted him to the Trolls? These little Scandinavian creatures that are often lovingly referred to as “ugly-cute”?

“It was the smiley face and the hair for me,” he says, thinking back. “And the constant happiness of the Troll. That’s what really drew me.” 

Summer radiance

Adapt your self-care with the hottest new season essentials.

Real men moisturise

Men’s skin is typically a lot thicker, tougher and more oily than women’s, creating a need for specific skincare. The brand new range from Flint targets common skin concerns men face including sensitivity from shaving, uneven skin texture, and signs of ageing. With a focus on both effectiveness and affordability, it’s the perfect opportunity to dip your toe into self-care, guys. From RRP$35. FLINTSKINCARE.COM

Eye spy

Going beyond the call of duty is the new Lash Boost Tubing Mascara from xoBeauty. Infused with growth serum for longer, nourished lashes, this mascara offers a defined look by encapsulating each lash in tiny tubes. For even more reason to be excited, included is an adjustable wand to target different areas of your lashes more effectively. RRP$38.99.

XOBEAUTYSHOP.COM

Honey trap

As a natural extension to their stunning sculptural range, RAAIE's new Golden Nectar Mānuka Honey Enzyme Cleanser works harmoniously with their other products as the first, and most essential step, in your skincare routine. With smoothing fruit enzymes and nourishing Mānuka honey it also doubles as a treatment mask, meaning less waste and less packaging from this conscious-consumption brand. RRP$97.

RAAIE.CO.NZ

Blurred lines

Combining skincare, sun protection and makeup is Aleph’s latest clean beauty innovation: Smoothing Skin Tint SPF/20. Like a real life skin filter, plant-actives work behind the scenes to smooth, the sheer tint blurs the appearance of imperfections, and SPF protects. Apply between moisturising and foundation and ditch the need for additional serums and sunblock. RRP$92. ALEPHBEAUTY.COM

Neck minute

The neck can be overlooked when applying moisturiser, serums and sunblock, so it’s no surprise that it’s one of the first places that signs of ageing appear. Target crepe-like, sagging skin with BOOST LAB’s award winning Edelweiss Neck Firming Serum that visibly improves skin elasticity and firmness, thanks to the potent benefits of Tef Seed Extract. RRP$44.95.

BOOSTLABCO.COM

All that glitters

Adorn yourself for the next special occasion or event with Question Beauty’s super fun makeup range. For a subtle look, apply a touch of sparkling mascara to lash ends, or wow them with holographic eyeshadow and adhesive gems. Getting glam just got exciting! From RRP$10.

QUESTIONBEAUTY.COM