FOR THE LOVE OF FOOD

Three Bay of Plenty women have turned their passion for everyday cooking into something far bigger. These queens are building loyal followings and steady businesses, all while educating on the importance of a shared connection around the table.

WORDS NICKY ADAMS | PHOTOS OLIVE PATRICK @ MILKSHAKE + SUPPLIED HAIR + MAKE-UP DESIREE OSTERMAN | DRAPING TBLE LINEN | FLORALS ASTER & BLOOM

Rose Kennedy

In the words of Virginia Woolf, “one cannot think well, love well, sleep well, if one has not dined well.”

Creating and eating wonderful food is a universal experience: it brings together families, friends and even total strangers, serving as the framework to make memories or simply enjoy the company.

Incredibly, in our local area we have three women who have all pioneered their own paths within the online food world. All are driven by hard work and motivated by an absolute passion for food.

Tauranga’s Rose Kennedy has established an avid online following of her creative food journey; from Taupo, Vanya Insull operates the incredibly successful VJ Cooks, while Cherie Metcalfe is well known in the Bay for the amazing trajectory of her business, which started from seemingly simple seasonings.

Talking to each of these businesswomen offers insight not only into how it all began, but also into the dedication and energy required to reach where they are today. At the heart of it all though, it’s clear that each of them would stand by the saying, that there is no better love than the love of food.

Rose Kennedy

ROSE’S DINING TABLE

“I was living a vanilla life, but I’m not a vanilla person.”

Followers of Rose’s Dining Table will have already discovered how to add a little bit of extra joy to their lives. If, for you, happiness can be found in cuisine, colour and connectivity, then Rose’s world feels like one big party you'll want to be at. A concept that began online, Rose’s Dining Table has grown from an Instagram page that went from sharing recipes to catering and hosting supper clubs, to now including hosting guides and public events. Rose Kennedy has found her groove and is inviting you to dance along.

Always ambitious, Rose found in her twenties that she was channelling her energies in the wrong direction. “I grew up a very creative kid and teenager, and at 26, I found myself in a highly corporate job, wearing not an ounce of colour, and I woke up one day and thought, ‘I don’t know who I am anymore.’ It was a pivotal moment when I realised I didn’t have any connection to my identity... That’s when I started my Instagram page, Rose’s Dining Table, which I began as a place to share recipes and to try to get back to the roots of who I was. Everything went from there quite naturally.”

From the first Instagram post Rose’s Dining Table struck a chord, with her style hitting that sweet spot of both aesthetic and authentic. Posting her own crazy dinner parties and themed menu dining quickly led to requests from her followers to provide this as a service. “It’s in my nature to be inquisitive about opportunity,” she says. So, after the roaring success of her first booking for an annual girls’ dinner party in Hamilton, she realised this was more than a passion, it was a viable business. With a young baby, the timing wasn’t ideal, and Rose doesn’t minimise the struggle of putting her energies into both new family and business simultaneously.

She quickly established a business that, while rooted in social media, is very much people orientated, but at its heart is food focused. “I’m absolutely obsessed with food,” she adds.

By inspiring her followers not just to cook, but also to host, entertain and, better still, to make the experience a visual as well as a culinary one, Rose emphasises the delight that gatherings can bring. She herself adores food. “I looooove to eat… In my early 20s I was out for dinner four times a week! Every meal is an opportunity to try something delicious.”

Rather than fine dining, Rose gravitates towards soulful, unpretentious food. “I don’t claim to be a chef, I’m a home cook through and through.”

Equally there is no judgement around client tastes: “I always say to my customers, it’s okay to have preferences and love what you love.”

Aside from the amazing food that Rose whips up at her supper clubs, a big part is the decor which, in turn, creates the atmosphere. Like anything, tablescaping has increasingly tended towards trends. This, however, is the antithesis of what Rose believes in — for her, it’s about creating space for others to connect within, and most important is the person throwing the party, not ‘a look’. “When I host an event for someone, I find out their likes, what mood they want to set. I ask, do they like bright colours, neutrals — relaxed or sentimental? I curate everything specifically for them.”

She’s strong on the fact that her service and ideas, whilst being premium, should also be accessible. “I represent reality: my biggest thing is that people shouldn’t hold back from hosting themselves. I tell everyone, no-one cares how dirty your skirting boards are. Every achievement should be an opportunity to celebrate.”

Ultimately though, it’s all about the food. For Rose, this is where it started. She admires culinary personalities who look to their roots for inspiration and believes cooking is something everyone can master.

As for where the business is now, Rose explains there’s a dual focus. “The core is hosting private supper clubs in people’s homes, but I also host public conceptual dining events — that’s my heavily creative work. I’m trying to lead with a creative focus rather than a monetary focus.”

Last year she hosted Tangerine, an edible exhibition which was a fully immersive dining experience; more recently an event called Chapel, which had a Las Vegas wedding theme. But the secret to Rose’s success? “People really just crave that connection.”

Cherie Metcalfe

PEPPER & ME

“I didn’t make money for a long time.”

With a range of condiments that are each named with a wink and a laugh — think ‘Man Rub’ or ‘Mexellent’ — the brand Pepper & Me seems to mirror the personality of its creator, Cherie Metcalfe. Pepper & Me has grown over nine years and now includes not just seasonings but sauces, oils, pastes and all manner of condiments. Within the brand is also a range of cookbooks, podcasts, a subscription website, events and more.

Cherie herself is a great combination of easy breezy to chat to, and insightful about the ‘how it happened’ and ‘where to from here’ of her business. “I grew up pretty obsessed with food,” she tells me. A former chef, after having a baby she realised the ‘new mother’ world was full of lactation-inducing foods. Using her expertise, she developed a range of lactationfocused seasoning blends to sell at markets, but quickly found the word ‘lactation’ boxed her products into a rather tight corner. She removed the keyword, kept the same spice mixes, added more to her repertoire, got a website and in the ensuing years worked really hard at developing a brand.

The growth of Pepper & Me has — apart from a huge surge during Covid — been fairly steady and organic, fuelled predominantly by Cherie’s genuine love of cooking and the sense of togetherness that food brings. “Everything I do or work towards is about connecting people with food; Pepper & Me, the cookware business, the knife business, the talks that I do, the videos that I make. It’s about trying to inspire people to feel passionate about food.”

For Cherie, her business start point was at a time when online media was taking off. “Social media was amazing. I could just jump on and talk about food and cooking — here’s the seasoning, everyone sees it — and over to the website.” There was no grand plan. “We just figured it out as it went along.”

The products are made locally, which means things can be done quickly, and, “if I have an idea, I can be down there doing it the next day.”

Cherie Metcalfe

Inspiration for new blends comes thick and fast, particularly after travelling. “I always come back bursting with new ideas, new flavour profiles and different ways that spices can be used.” But at the heart of it, she says, “I’m constantly striving to find ways that people can make and use my products easily in New Zealand.”

Keeping ahead of the game is a part of the process, and Cherie says the trends that hit overseas often take a while to reach us here, and when she does bring them to market it’s in a way that suits how we cook in New Zealand. Always looking to be innovative, as well as bringing value and versatility, Cherie explains, “We try to make products that can go on 100 different things, so if I make one rub, it’s not a ‘pork rib rub’… you can use it on roast chicken, potatoes, in the air fryer. I want more people to have seasonings in their cupboard that they love the flavour of, feel confident using and can put on all these different things.”

Ultimately for Cherie it’s about food that’s as uncomplicated as it is delicious.

Vanya Insull

VJ COOKS

“If the recipe takes all day, it’s because it’s in a slow cooker, not because it’s hard.”

I mentioned to a friend that I was due to interview Vanya Insull from VJ Cooks, a recipe and meal planning resource. It turned out she was a huge fan and follower. My friend has a large family and is not a hugely confident cook: it transpires that she is the heart and soul of Vanya’s audience. VJ Cooks’ recipes are designed so that you don’t have to rush to the supermarket for multiple ingredients you don’t already have in the pantry. They are tasty, and they are crowd pleasers. When I talk to Vanya, she confirms that this is the premise of the brand — and reiterates: “My cooking is easy — you don’t need special ingredients from delis or anything like that... I also love to cut corners, where possible, without compromising taste.” It’s the simplicity and trustworthiness of the recipes that her followers love.

It’s easy to see how Vanya has become so popular — “I’m like the girl next door” — but make no mistake, the rise to what it is now, after nine years and at least 400,000 Facebook followers, was not an accidental success. With a background as an art director, Vanya worked on food magazines prior to a family move to Taupō. With a young baby, she was faced with looking for a new career direction. The initial online posting may have begun as a passion project, however, once her Christmas mango pavlova went viral in 2016 (amassing 50,000 views in three days), it was game on. “From then, it was all intentional,” she confirms.

Out of the initial Facebook page and Instagram cooking demos came a website, cookbooks and an app — and with this volume of productivity a need to outsource. There is now a team of six part-timers, one of which is Vanya’s sister.

Vanya was quick to establish what the market actually wanted. In the early days she dabbled briefly with what could be considered picture-perfect posts (think stylised smoothie bowls), but soon decided her audience was not in the carefully curated, but in what she did at home. She landed on family meals that tasted amazing, were easy to make and budget friendly.

Vanya Insull

The journey was far from a breeze. “There’s no luck about it,” she explains. “I’ve done about 3,500 posts on Instagram, so we’ve posted every day for the last two years, but before that I was posting at least five times a week. A lot of content — content is king! It’s all very strategic. I plan out each month, we post seven times a day on Facebook, I post every day on Instagram and TikTok — it’s all scheduled out on calendars with the team as well. And then we’ve got the cookbooks too, and the app.”

When it comes to the types of meal, simplicity is important, however there are recipes that take a bit more effort. “But it’s worth it in the end,” she smiles.

As for dietary requirements: “I’m not scared of butter and sugar… I think people find it refreshing.”

I wonder if there’s any ingredient she actively avoids. “I’m personally not really into offal! I stick to the popular choices, like chicken, pasta, mince – we know what works.”

While people love a recipe book, the website has huge appeal with over 700 recipe choices; a paid membership gave rise to an app which brings people new recipes, generates shopping lists and gives nutritional breakdowns.

I ask Vanya if there’s anything that has surprised her about the journey. “I think if you’d told me in 2016 that I would have three cookbooks, an app with 2000 subscribers and a website that gets 50,000 hits a day I’d be quite surprised! But I’ve paid for lots of mentoring and coaching along the way. I’ve invested in my education in growing a business and in myself to learn how to do things I couldn’t. It’s surprising how much you work. I probably worked 70 hours a week for the first five years.”

The biggest irony of all it transpires that “people think food blogging is cooking but it’s probably five percent cooking, 95 percent computer work!”

FEASTS FOR THE SOUL

Celebrate summer with fresh flavours straight from Nadia Lim’s farm kitchen.

Grilled peaches with marjoram and honey-marinated tomatoes and burrata

This dish is all about contrast and fragrance — warm peaches off the grill, sweet-sharp cherry tomatoes and the delicate, herbal perfume of fresh marjoram. It’s a combination that might surprise you, but the flavours work so well and are full of sun-ripened character. Creamy burrata ties it all together, making this a quick, elegant summer plate that’s perfect as a starter, side or light lunch with crusty bread. If you don’t have marjoram, you could skip it and use a good handful of torn basil leaves at the end.

SERVES 4-6 (as a side or starter)
PREP + COOKING TIME 15 MINUTES

INGREDIENTS

400g ripe cherry tomatoes, halved

1 tbsp fresh marjoram, finely chopped (or basil)

2 tbsp extra-virgin olive oil, plus extra for brushing

1 tbsp sherry vinegar (or red wine vinegar)

½ red chilli, finely chopped (optional)

1 tsp honey, plus extra for brushing

3–4 ripe peaches, halved and stones removed

2 balls burrata cheese flaky sea salt and ground black pepper, to finish

handful of basil leaves (optional)

METHOD

Place cherry tomatoes in a bowl and add the marjoram (or basil), extra-virgin olive oil, vinegar, chilli (if using) and honey. Season with a little salt and toss gently to coat. Leave to marinate at room temperature while you grill the peaches.

Preheat BBQ grill or a frypan over medium-high heat. Brush peach halves with a little olive oil and a touch of honey. Grill, cut-side down, over high heat for 2–3 minutes, or until caramelised and lightly charred.

Spoon the marinated tomatoes onto a serving platter. Roughly tear the burrata and arrange it with the grilled peaches on top.

Finish with a sprinkle of flaky sea salt, freshly ground black pepper and fresh basil (if using). Serve immediately.

Halloumi with warm honey and grapes

This salty-sweet dish is quick to make and has a touch of flair. The golden halloumi, blistered grapes and sticky, herby, hot honey make a beautiful combination. Perfect served with crusty bread to mop up the juices, or with a simple green leaf salad.

SERVES 2-3 (as a starter)

PREP TIME 5 MINUTES | COOKING TIME 10 MINUTES

INGREDIENTS

250g halloumi

small bunch of whole grapes

few sprigs of fresh thyme or oregano

2 tbsp honey

juice of ½ lemon

METHOD

Pat the halloumi dry with paper towels and slice into 1cm-thick pieces.

Heat a drizzle of olive oil in a cast-iron or non-stick fry pan over medium heat. Once hot, add the halloumi and cook for 2–3 minutes on each side until golden. Don’t overcrowd the pan; you may need to cook it in batches. Once the halloumi is cooked, remove it from the pan and transfer to a plate.

In the same pan, add the grapes and herb sprigs. Cook for a few minutes, until the grapes have softened and blistered slightly.

Add the honey and cook for another minute, letting it bubble and thicken slightly.

Return the halloumi to the pan and spoon the hot honey, grapes and herbs over the top.

Squeeze over the lemon juice and serve immediately as is, or with crusty bread or leafy green salad on the side.

Last of the summer tomato, eggplant, bean and potato coconut curry

As summer slips into autumn, the garden is still giving plenty – the last of the sun-ripened tomatoes, straggler green beans and glossy eggplants hold on while cooler nights start to roll in. This gently spiced curry celebrates the overlap of sweet late summer produce with spicy, comforting flavours. Whilst you could use canned tomatoes, fresh tomatoes really do make this curry sing. It’s the sort of meal you crave as the air turns crisp.

SERVES 4

PREP TIME 15 MINUTES | COOKING TIME 30 MINUTES

INGREDIENTS

600g ripe, sweet summer tomatoes (enough to make 1 ½ cups puréed)

1 onion, chopped

1 tsp black mustard seeds

2–3 cloves garlic, chopped

2 stalks lemongrass, finely chopped

1–2 makrut lime leaves, finely sliced

1 tsp grated fresh ginger

2 tsp curry powder

½ tsp each ground coriander and ground cumin

1 tsp ground turmeric

2 medium potatoes, scrubbed and cubed (or 2 cups peeled, cubed pumpkin)

1 large eggplant, cut into 2cm cubes

200g cherry tomatoes

1 x 400g can coconut milk

1⁄ 3 cup desiccated coconut

1 tsp salt

2 cups green beans, trimmed and halved

To serve: roasted cashew nuts, chopped or peanuts (optional) coriander, chopped steamed rice

METHOD

Blend fresh tomatoes in a food processor or blender until smooth.

Heat a good drizzle of oil in a large pan over medium heat. Add onion and cook for a few minutes until softened. Stir in the mustard seeds, garlic, lemongrass, makrut lime leaves, ginger, and spices. Cook for 1 minute until fragrant.

Add puréed tomatoes, potatoes, eggplant, cherry tomatoes, coconut milk and salt. Stir and simmer for about 20 minutes, or until the potatoes are tender, stirring occasionally.

Add a splash of water if it looks too thick. Stir in the desiccated coconut and green beans. Cook for another 2–3 minutes, until the beans are just tender.

Serve hot, scattered with nuts and coriander if using, alongside steamed rice.

Seasonal frangipane fruit tart

If there’s one dessert worth having up your sleeve, it’s this one. A seasonal fruit tart with frangipane is simple to make but feels a bit fancy. Sure, you could take a shortcut with store- bought sweet shortcrust pastry, but honestly, making your own is way easier than you think (especially with a food processor), and it does make a difference. As for the fruit, just go with whatever’s in season. In summer, think apricots, peaches or berries; in autumn, pears, plums, feijoas and quince are all beautiful. My top picks are Elderberry Poached Pears and Roasted Quince in Rosé, Rosewater & Ginger (all of which feature in the book). The rich almond filling is called frangipane, and it’s what makes this tart so lush and special.

SERVES 6-8

PREP TIME 15 MINUTES | COOKING TIME 30-35 MINUTES

INGREDIENTS

Pastry crust:

150g plain flour

1⁄4 cup caster sugar

115g cold butter, cubed

3–4 tbsp iced water

2 tbsp milk, to brush

2–3 tbsp sliced almonds

Frangipane filling:

50g butter, softened

1⁄4 cup sugar

1 free-range egg

1 tsp vanilla extract

100g ground almonds

METHOD

In a food processor, combine the flour, sugar, a pinch of salt and the cold butter. Pulse until the mixture resembles breadcrumbs.

Add iced water, starting with 2 tablespoons, and pulse until the dough just comes together.

Alternatively, mix the dry ingredients in a bowl, rub in the butter by hand, and stir in the water gradually until a dough forms.

Turn the dough out onto a clean surface, knead briefly to bring it together, then form into a disk. Cover in cling wrap or a damp tea towel and refrigerate for 15 minutes.

Make the frangipane in the food processor (no need to clean it) by creaming the softened butter and sugar until pale and fluffy.

Add the egg, vanilla and ground almonds, and pulse until combined.

Alternatively, cream the butter and sugar in a bowl with a wooden spoon, then stir in the remaining ingredients.

Preheat oven to 190°C. Let the chilled pastry sit at room temperature for a few minutes to soften slightly. Roll it out on a lightly floured piece of baking paper into a rough circle about 0.5cm thick. Transfer the pastry (still on the paper) onto a baking tray.

Spread the frangipane in the centre of the dough, leaving a 3–4cm border. Slice your chosen fruit and arrange it over the frangipane. Fold the pastry edges gently over the filling to form a rustic crust.

Sprinkle the tart with sliced almonds and brush the pastry edges with milk.

Bake for 30–35 minutes, or until the crust is golden and the frangipane is puffed and set. Let the tart cool slightly.

If using poached fruit, drizzle over a little of the syrup. Dust with icing sugar, slice into wedges and serve with a generous dollop of crème fraîche.

INTO THE WILD

The Hollyford Wilderness Experience offers Liz French a rare chance to explore remote Fiordland in comfort.

PHOTOS LIZ FRENCH + SUPPLIED

Sometimes it takes the eyes of foreigners to make you appreciate your own country. While I was walking (more like striding) along the native foliage canopied track, thinking, “This is a lovely bit of bush, but no more spectacular than I’ve seen on many tramps before,” two American women in our group were in tears of awe at the beauty of it, at greens so vivid they seemed artificially enhanced.

We were on the first day of the three-day Hollyford Wilderness Experience. There were 14 in our group: a fun-loving family of five from Chicago, two gobsmacked girls from Denver, another from Sydney, an acerbic retired medical professor and his quick-witted wife from Nelson, my partner Mark and me from Tauranga, plus our two guides, Jack and Rosie, both in their twenties, both people you would trust your life with.

Lunch above the river broke up the day. The track is mainly flat with one gentle incline over the 168-metre Little Homer Saddle. We had a hell of a time getting to Te Anau the day before, plagued by Air New Zealand cancellations and postponements, and finally arriving, minus bags, after midnight. Luckily, we had the prescience to wear our boots and have all we needed for this trip in our backpacks.

As I was a bit fatigued before I even started, it was a relief to finally arrive at Ka Tuku (Pyke Lodge) and be welcomed by our hosts, Stephane and Caro, who told us this was the first fine day in weeks. As Fiordland gets something like 300 days of rain a year, you do have to be prepared for it. The first day is the longest walk by far — 19.5 kilometres from the Hollyford Road end to the first lodge.

I love a river walk so I was delighted to find that, while we spent a lot of time shrouded in bush, we also had views across the Hollyford River to the Darren Mountains, giving us a good sky quotient.

A couple of dramatic waterfalls and Talk about sophisticated rustic luxury. A comfy room with ensuite, drying room (good when you are only carrying 4kg and one spare pair of knickers), and a big lounge where we enjoyed a pre-dinner platter with as much beer or wine as we wanted, followed by venison for dinner. We were in bed before the lemon tart.

The second day delivered the expected drizzle and an easier and more varied experience. Fortified by a good sleep and eggs benedict for breakfast I revelled in the return walk to Lake Alabaster in all its mystic glory, the greens of surrounding bush glowing even brighter in the rain.

Hidden Falls.

We took a slight detour over the longest swing bridge in Fiordland, which is also the start of the Demon Trail, suitable for highly experienced trampers only, and which the Hollyford Wilderness Experience avoids by scooting us past in a jetboat.

The hour-long trip followed the river into Lake McKerrow via a stop at Jamestown, the site of a failed West Coast settlement. You feel pathetic in your high-tech gear when you hear the horrendous hardships of the pioneers, and the sheer tenacity of people like Davey Gunn, who farmed in the valley, routinely walking 50kms a day, until he drowned there in 1955.

The day wasn’t over yet. We were jet boated across the river from the lodge to traverse the wild, wet and deserted coastline of Martins Bay. We had walked about 15kms that day so I was well ready to relax in the hot tubs across the lawn from rooms even lovelier than the previous night’s.

Sandflies are an issue on the coast and, as I had refused a funereal black net to cover my head, I resorted to repellent and arm flapping.

Rare bright blue skies greeted us the next day as we jetted up the river and walked back through the soaring trees of ancient podocarp forest. One giant Rimu had such a girth it took seven people to hug it.

Liz French on the wild west coast.

You can’t get a much better finale to a trip than a thrilling helicopter flight along rugged coastline and into dramatic Milford Sound, with the bonus of perfect visibility. A slightly intrepid wander through bush led to a clearing with a safari tent where a long table was set up for a lunch of soup and delicious salads. I wondered how they did this until I discovered a four-wheel drive track to our second night’s accommodation, Waitai (Martins Bay) Lodge.

After the coach ride back to Te Anau on one of the country’s most scenic roads, we farewelled our new friends and I promised them a copy of my story in UNO.

Yes, it was expensive (around $4,000 per person), but priceless as an unforgettable experience.

SEA CHANGE

A Tauranga seaweed farm is turning local waters into a hub for climate and coastal innovation.

WORDS ALISON SMITH PHOTOS PAUL ROSS JONES + SUPPLIED

Huna Hough of Greenwave Aotearoa at the Tauranga hatchery.

When healthy, New Zealand’s reef ecosystem is a rich and beautiful tapestry of fish species navigating golden hued kelp forests, pink paint and coralline seaweeds against a backdrop of teal green sea and bubbling tide.

This underwater world is underexplored and underappreciated by many, with spearfishers and snorkellers the most common admirers of its charms. Yet seaweed holds huge potential not only as an ecosystem in its own right, but as a climate hero for its ability to absorb carbon, filter water and provide a source of nutrients to humans and animals.

At the University of Waikato Marine Station in Sulphur Point Tauranga, a small and dedicated team lives and breathes seaweed. Greenwave Aotearoa began as a pilot project funded in part by the Sustainable Food and Fibre Futures Fund (SFFF) administered by the Ministry of Primary Industries.

Led by Auckland-based venture developer EnviroStrat, Greenwave Aotearoa is building capacity for a network of regenerative ocean farmers to farm seaweed nationwide.

Māori have used seaweed for centuries — as a food source and for storage. As Te Ara Encyclopedia of New Zealand explains: “with its long coastline and abundant seaweed resources, New Zealand has the potential for a thriving seaweed industry.

However, the labour-intensive nature of harvesting and aquaculture has prevented the country from competing against bigger producers in Asia.

Lucas Evans, Premium Seas, with Peter Randrup and Ryan Marchington, both Greenwave Aotearoa.

Greenwave Aotearoa has been working to turn this around.

“Our oceans hold vast potential for sustainable innovation and seaweed is one of the most promising solutions,” believes founder Dr Nigel Bradly. “By farming seaweed and creating high value uses for the harvested biomass we can create a future that supports our needs while protecting the environment.”

Getting to this point has taken a great deal of learning. The project began in the Hauraki Gulf at a seaweed trial adapted from mussel farm infrastructure off the Coromandel coast. It faced challenges — including skeleton shrimp eating early-stage growth, a marine heatwave, and adapting gear to grow something never farmed here before.

Here, mussel farmer Dave Blyth — who says he keeps meaning to retire — has had his retirement sailing trips disrupted by helping grow a new seaweed industry in New Zealand alongside the Greenwave team.

The process begins with collecting seaweed under permit from the wild. The team works with the seaweed to induce spores in a Sulphur Point hatchery, where it’s nurtured under red lights using techniques refined over three years.

Microscopic baby seaweed (sporophytes) is grown on spools. The Tauranga-based team led by Peter Randrup had to determine exactly what was needed for it to thrive in an artificial environment so seedlings could be produced at scale for planting on farms. This is where farmer Dave Blyth comes in.

Dave is showing the ropes to scientists including Greenwave aquaculture lead Ryan Marchington, who brings his seaweed farming experience from Europe. Seaweed farming is new in New Zealand, and the team had been using systems designed for mussels, not seaweed.

With Ryan sharing knowledge from overseas, the team has now optimised on-water operations using custom systems.

“It’s been a big learning process. You can grow seaweed in a hatchery but it doesn’t automatically follow that they’ll keep growing in the water,” says Dave. “I enjoy the innovating — designing the gear and coming up with new ways of doing things and working with the young people from Greenwave Aotearoa and the University of Waikato. Peter and Ryan and all the guys are good; no-one has got all the answers. You don’t curtail their enthusiasm but it’s good to inject how to do things out on the water in a way that will make it easier and more efficient.”

This collaboration between a seasoned mussel farmer and international techniques was a crucial turning point. Growing seaweed closer to the surface, as farmers do in Scotland, allowed the young sporophytes to photosynthesise more efficiently and outcompete fouling.

“Our hatcheries were producing good-quality spools. The issue was the farming system design,” explains Ryan. “Once we changed that, we saw the difference.”

Greenwave Aotearoa is now expanding to the South Island and is successfully growing Ryan’s favourite product innovation is key to the success of the industry, to enable full utilisation of New Zealand’s precious seaweed resources with benefits to seaweed farmers in coastal communities, product innovators and consumers. All without taking away the underwater forest upon which so many marine species rely.

GREENWAVE.NZ

HOME TRUTH BOMBS

Out of the mouths of babes (and clueless husbands!), Hayley Bath hilariously shares the mortifying truths only family can deliver.

Few things humble and embarrass you in life quite like a truthful child. I grew up knowing this well.

My older sister has never lived down the time she humiliated our mum when she was heavily pregnant with me. I can still picture it now — Mum waddling down the main street, my three-year-old sister holding her hand. They pass a rather rotund, rough-looking, patched-up gang member. My sister stops dead in her tracks, looks him up and down, and shouts ‘Look at that big fat man, Mum!’ Mum’s never waddled away faster in her life.

A little later, my sister spots another large-bellied man at the supermarket and asks, “Have you got a baby in your stomach, too?” The man went bright red with embarrassment. So, she doubles down: “Well, it sure looks like it!”

You’d think growing up with that story would have made me cautious. But no, I was lulled into a false sense of security by my sweet, articulate, well-behaved two-year-old. Then, when I was in the final throes of a twin pregnancy, and after sprinting to stop my toddler from running into the road, I damaged the cartilage between my pubic bones. The most painful thing I’ve ever had. And remember, I’ve given birth to twins.

Two weeks of bed rest followed, during which I had to wheat-pack my groin. When I finally made it back to daycare pick-up, the centre manager gently pulled me aside. With a polite but strained smile, she informed me that despite their best efforts to stop her, my daughter had spent an entire week standing at the front gate, loudly greeting arriving parents with: “Mummy’s vagina’s broken!” On repeat. Every. Single. Day.

I’d like to again clarify it was an injury to my pubic bone cartilage. Not what she said. Suddenly, the sympathetic smile from another mum made perfect sense.

But why is it that dads seem to get off so much lighter? My husband was pretty chuffed when one of our boys took to loudly exclaiming to anyone who would listen in public places that “Dad’s got a big penis!”.

I also learned the hard way that husbands can embarrass us just as well as children can. Last week I walked into the lounge just in time to overhear my husband telling his mother we have chlamydia. I nearly spat my tea across the room. “Yeah,” he was saying casually, “We’ve got hydrangeas over there, a weeping cherry tree too… Oh, and we also have chlamydia.” “Excuse me!?” I loudly exclaimed. It took me a beat to realise what he’d meant. “Camellias! We have camellias in the garden!” I screeched out to my blanched mother in law. No chlamydia. Just a hubby taking rookie punts at plant names.

So here I am, still recovering from my child loudly announcing my broken body parts and my husband enthusiastically spreading STD rumours to his mother.

One of these days the ground will kindly swallow me up. Until then I’ll quietly plan my revenge for their 21st and 50th birthday parties.

Catch Hayley on The Hits 95FM weekdays 9am to 3pm.

THE POWER WITHIN

From new motherhood to world stages, bodybuilding champion Dani Archer shows what happens when you refuse to give up.

All the signs suggested Dani Archer should give up on her bodybuilding dream. The first competition she entered was cancelled due to the first COVID-19 lockdown, so she got back into it a year later only to be thwarted again by the 2021 lockdown.

In 2022, pregnancy shifted her focus entirely. When her son Mason reached the toddler phase, the Pāpāmoa mum decided to return to training. But she’d barely begun when disaster struck. Poor wee Mason fractured his femur, pulling her away from her training and seeing her spend more time at the hospital than at the gym.

For many of us, this laundry list of setbacks would have seen us abandoning the dream. Instead, Dani focused on the one positive sign that came her way during this time, tenuous as it may have been.

“When the New Zealand Bodybuilding show was announced, I thought, ‘It’s a sign, I’ve got to do it!” she laughs. So, she did.

Competing in the Fitness division, it was Dani’s first time onstage, and nerves got the better of her.

“I was really nervous when I stepped on stage,” she admits. “I had no idea what I was doing because it was all really new.”

Again, rather than focusing on the nerves, she looked for the positive, viewing the New Zealand competition as a warm-up to the FMG World Championships, which were being held on Australia’s Gold Coast. There, it was a different story, where she performed with confidence, winning her Pro Card in Bikini Athletics and the Fitness division.

“I burst into tears,” she recalls of the moment they called her name onstage as the winner and awarded her the coveted Pro Card. “Getting that was on my vision board from the start of the year.”

This achievement marked her transition from amateur to professional bodybuilder and was the culmination of a five-year journey and triumph over all of those obstacles. But, for Dani, it’s another beginning.

“The Pro Card means you’ve met the standard for the division. Essentially, I hit the boxes for what they were looking for in a Bikini Athletic athlete,” she explains. “What it means now is I have a lot of work to do. I was at the top of the amateur, and now I'm coming in at the bottom of the pro level. Some of these women have been pros for years, and the muscle on them is insane. It's phenomenal. It’s inspiring.”

Dani got interested in the sport shortly after beginning Cross Fit training, and female bodybuilders began popping up on her social feeds. She began following various athletes and found herself drawn in and wanting to participate.

“Bikini Athletic is quite different compared to your stereotypical bodybuilding,” she says, of what drew her to it. “It’s nice tans, you’re not orange, and you’ve got your hair and make-up done. You’re not holding strange poses on the stage and you get to wear nice sparkly bikinis.”

Dani grew up dancing, so the competitive nature of the sport also appealed, she says, adding, “I really enjoyed stepping back into that competitive mode.”. She didn’t know anyone training for the same competition here, so she began reaching out to the athletes she was following as a way in and to get that connection to the sport she was growing to love.

“I developed this mentality in my prep of ‘All they can say is ‘no’. If they don't reply, I'm still where I was, but there’s a chance they might reply and then I can move forward’,” she says. “I know it can be hard putting yourself out there, but don’t be afraid to reach out.”

She found the local community welcoming and supportive in encouraging the then-newbie into the ranks.

“I connected with a whole lot of girls around New Zealand who are competing, and it was great getting to the comp and finally meeting them because we’re messaging all the time and cheering each other on,” she smiles. “If someone’s having a bad day, you lift them back up. There’s that real connection and support there.”

Dani credits the support of her family, husband Dwayne and son Mason, with much of her success.

The world champion bodybuilder and mother also runs her own education business, Study Nook, which provides structured literacy and maths lessons for students with learning needs. She credits her focus and discipline from competition prep with helping her manage the demands of both her business and family life effectively.

She’s excited to be starting her Pro career, but for Dani, the real victory has been much more personal.

“I feel like I’ve regained my confidence in myself,” she says. “You lose that a little bit when becoming a mum, and I definitely lost myself postpartum. Now, I feel like I’ve found myself again.”

Then she smiles and says, “You can be a parent, and you can still be you.”

BRIGHT BY NATURE

Snapper splashing in the shallows, festivals and BBQs, the fragrant twist of citrus and delicious slices of stone fruit. There’s nothing like summer to explore tastes and sensations, and UNO wine columnist Jess Easton has found her version of sunshine in a bottle.

PHOTO JAMIE TROUGHTON @ DSCRIBE MEDIA

Every so often, something so outrageous skips across your palate and the sheer joy of it is almost like a slap to the face.

I’ve written before about Albariño —the Spanish/Portuguese varietal that seems perfectly matched for growing on the North Island̓s sun-soaked East Coast.

It’s already like Kiwi summer in a glass, but now the crew at Albariño Brothers have added bubbles. And the resulting Méthode Ancestrale — nicknamed ‘Bubbly Fish’ — is fantastic.

Méthode Ancestrale is the oldest method of production, fermented in the bottle which does great things to the texture of the bubbles. Itʼs much more like a sparkly dance, with the hint of foam, rather than a heavy fizz, and allows all the brightness and zest of the Albariño grapes to shine through.

Winemaker Ollie Powrie explains he and his fellow Albariño Brothers collaborators Shaye Bird and Ant Saunders have used a champagne yeast.

“We wanted the wine to have great character but not too much fruitiness,” says Shaye.

And they spent considerable vintner hours disgorging the wine to cut down on any sediment. We’ve already served the distinctive gold-and-pink drop to several functions at Saint Wine Bar and the response has been phenomenal. People love it, and at just 11.5 percent alcohol, itʼs a chilled-out way to start a social occasion. The tasting notes hint of nectarine and peach, while the style is more refined than Pét-Nat.

The Albariño grape thrives in New Zealand’s maritime, coastal-growing regions and delivers a uniquely expressive style, which naturally pairs with the seafood bounty on offer here. The slightly warmer nights are perfect to tame the natural high acidity of Albariño and it's very resistant to humidity and rain coming in from the ocean.

Making a bubbly version seemed to Ollie like a match made in high-summer heaven.

“It’s in our DNA to have fun with our winemaking styles and we also want our wines to have a real sense of place, focusing on the incredible vineyard sites in Gisborne and Hawke’s Bay and the growers behind these wines,” he explains.

Jess Easton is a director and owner of Kitchen Takeover and Saint Wine Bar, complementing her career as a Tauranga-based lawyer.

SUMMER BREEZE

Create an interior at home that has all the feels of a holiday with a beach-inspired palette and simple-but-elegant furniture pieces.

STYLING AMBER ARMITAGE @ MARIGOLD PHOTOS MELANIE JENKINS @ FLASH STUDIOS WALL COLOURS RESENE PAINTS

ABOVE: Main walls and ceiling painted in Resene SpaceCote Flat in Resene Quarter Bianca, wall behind bed in Resene Smokescreen with pinstripes in Resene Quarter Bianca. Floor in Resene Walk-On in Resene Half Sour Dough. Queen bedhead in Fermoie Cove fabric from The Ivy House.

ON BED: Evelyn sheet set and Evelyn linen pillowcases, bedspread in Heavyweight Linen in colour Natural and Sand Stripes wool throw blanket from Foxtrot Home. Darcy Sienna cushions (on bed), Niseko Milk Lodge cushion in Milk, and Clifton rug in Ivory, from Baya. Montreux Lucca chair in Mendocino by Designs of the Time, Housse de Coussin Lomasi cushion by Maison Casamance (on chair) and ottoman in Mattole by Designs of the Time, all from James Dunlop Textiles. Hugo Dawn sofa in Oat Boucle from Soren Liv. Verity floor lamp by Soho Home, from Obery. ‘Unmade Bed’ by Neil Driver and ‘Take No More Than You Need’ by Shona Mackenzie, available from Parnell Gallery.

ABOVE: Floor in Resene Walk-On in Resene Half Sour Dough. Planter pot painted in Resene Smokescreen, candle holders painted in Resene Bullwhip. Hugo Dawn sofa in Oat Boucle, Verity coffee table in Golden White Marble from Soren Liv. Anni rug in Oat, from Baya. Verity floor lamp by Soho Home and City Country Coast book, from Obery.

ABOVE: Wall in Resene SpaceCote Flat in Resene Smokescreen with pinstripes in Resene Quarter Bianca. Floor in Resene Walk-On in Resene Half Sour Dough. Queen bedhead in Fermoie Cove fabric from The Ivy House.

ON BED Evelyn sheet set and Evelyn linen pillowcases, bedspread in Heavyweight Linen in colour Natural and Sand Stripes wool throw blanket from Foxtrot Home. Darcy Sienna cushions (on bed), Niseko Milk Lodge cushion in Milk, and Clifton rug in Ivory, from Baya. Trove Twist side table in Natura and Hugo Layer benchseat in Sunkissed, from Soren Liv. Facet table lamp by Soho Home from Obery.

ABOVE: Wall and ceiling painted in Resene SpaceCote Flat in Resene Quarter Floor in Resene Walk-On in Resene Half Sour Dough. Candle holders painted in Resene Bullwhip. Hugo Dawn Sofa in Oat Boucle, Verity Coffee Table in Golden White Marble from Soren Liv. Anni rug in Oat, from Baya. Verity floor lamp by Soho Home and City Country Coast book, from Obery. Lisbon bowl from Father Rabbit. Day Glow by Greer Clayton from Parnell Gallery. Cushions on sofa from left: Vomo by Mokum, Slalom by Casamance, and Vomo by Mokum all from James Dunlop Textiles.

A4 drawdown paint swatches and testpots from top in Resene Transition, Resene Bullwhip, Resene Smokescreen, Resene Half Dough and Resene Quarter Bianca.

SOWING SEEDS OF CHANGE

A food revolution is taking root in Katikati.

WORDS JO-MARIE BAKER / PHOTOS ALAN GIBSON

With supermarket shelves stripped bare and vegetable seedlings impossible to find during 2020’s Covid lockdown, Katikati locals Tessa Mackenzie and Anne Billing realised just how vulnerable our community was when it comes to food.

Fresh produce was in short supply and even local onion growers couldn’t meet demand. So the pair sat down over a cup of tea and asked a simple but powerful question: what can we do? Their answer was Grow On Katikati (GOK), a grassroots project born from donated seeds and a determination to make sure locals never go without fresh food again.

“The lockdown is long gone but the need for food security still remains,” explains current GOK coordinator Jizzy Green. “Many people are struggling with rising food costs and living expenses. We try to bridge that gap because every vegetable you bring in from the garden means another dollar or two that stays in your back pocket to spend on other things.”

Five years on, GOK has grown into a local phenomenon. Over 100 active members, spanning all age groups and walks of life, are now harvesting seeds, growing their own seedlings, swapping fresh produce and learning how to compost, cook and preserve the food they have grown.

GOK’s Crop Swap (held on the first Saturday of every month on Beach Road beside the Katikati Community Centre) draws a huge crowd. People bring what they have and take what they need, including macadamia nuts, citrus, fresh herbs, Jerusalem artichokes, Māori potatoes and every type of produce you can imagine. Preserves, kombucha scobies, sourdough starters and even worm castings are offered free of charge. If you have nothing to personally swap, a koha (donation) is all that’s asked.

“We start at 9:30am so it gives people time to bring all their produce. We put it on a couple of big picnic tables, and then at 10 o'clock we declare the swap open and people help themselves,” Jizzy says. “We’ve got a new couple who have just recently become members. They sent us a message after their first Crop Swap and said they were blown away. They were just so excited to see other people take what they had personally grown. They also took home several fruit and vegetables that they’d never seen or eaten before.”

Jizzy knows firsthand what is possible to achieve in your own backyard, having grown over one tonne of food on her own quarter acre section in just 12 months. Her fellow GOK coordinator, Diana Donker, grew up watching her grandparents make their own butter and cheese, and picking up fallen orchard fruit to make apple sauce, jams and preserves.

“I can’t really think of another way of living,” Diana says. “It’s ingrained in me to grow my own food. Yet a lot of people are just so far away from the reality of where their food comes from, and believe that it’s more difficult than it really is. Bringing people back to natural living is good for the mind, body and planet.”

The two women have taken over GOK from the original founders and work alongside a team of volunteers to run lots of initiatives including a kids’ seedling club, a local seed library, workshops and social events. For just $60 a year ($5 per month), GOK members can collect unlimited seedlings each week, plus get four free King Seeds packets each month, along with discounts and other perks.

“We’ve got one lady from Waihi who has retired from the corporate world,” Jizzy says. “She’d never grown anything in her life before but the joy of being able to pick her own tomatoes for the first time superseded anything that she’d done in her business career.

“We like to say we’re not just growing food — we’re growing commUNITY. We also offer collaborative gardening where we match people with garden space to those who need it. For example, we’ve paired volunteers with elderly locals who struggle to maintain their gardens due to mobility issues. They share whatever is grown so it’s a win-win.”

GROWONKATIKATI.COM

SHADOW PLAY

Model, actress, content creator and talented make-up artist Alyshia Jones-Mathie weaves magic on faces, telling vivid stories you won’t forget anytime soon.

With a love for the surreal and all things spooky, Bay of Plenty-based artist Alyshia Jones-Mathie transforms her face into jaw dropping characters using make up, SFX and her wild imagination.

Since childhood Alyshia has always been drawn to visual storytelling, especially through horror-inspired looks. Now her detailed transformations are capturing global attention online. Whether she’s recreating a cult movie villain or crafting something entirely from her imagination, Alyshia’s art is creative and spine tingling, which is just the way she likes it.

UNO: Your Halloween looks are incredibly imaginative and detailed. What draws you to this form of art?

Alyshia: I’ve loved drawing, dressing up and going out for Halloween since I was a kid. Horror movies were a big thing in our family. Weʼre all movie buffs! Those memories really stuck with me. I think that’s what first drew me to SFX and Halloween make-up. I also noticed that kind of content gets a lot of engagement online, especially because not many artists are doing it in New Zealand. I’ve always paid attention to detail in everything I do, and that definitely shows in my work.

Where do you find inspiration for your more surreal or gruesome creations?

Most of my ideas come straight from my imagination. I like my work to be original. Sometimes I’ll be inspired by horror movies, Disney characters or other artists, especially if there’s a trending look. People also love it when I do recognisable characters. I’ve done Ghost Face, Chucky, Elsa, Harley Quinn, Beetlejuice, Terminator, Billy the Puppet and The Joker. It’s fun putting my own spin on them.

How do you plan a look before starting?

My face is my canvas, and I love how I can become the character. Sometimes I’ll plan by looking up certain features or styles, or I ask my audience what they want to see. But often I just dive in and let creativity take over. I like to challenge myself and see what I can come up with in the moment.

How would you define your art, and how has it evolved?

I’d say my art is eye-catching, edgy and emotional. I want people to feel something, whether it’s fear or excitement, even surprise. If your art can move someone, you’re doing something right. Over time my looks have definitely become more refined, but I also enjoy doing simpler tutorials now that others can try for themselves.

Do you see your make-up work as performance art, visual storytelling or something else?

It’s definitely both. Getting into character helps me bring the look to life and gives me so much confidence. Some of the looks have a story behind them, some are more emotional or dramatic, and others are just fun and entertaining. I hope people feel inspired to try things themselves and see that they can create anything with a bit of imagination.

What role does experimentation play in your process?

A huge one. I’m very visual and instinctual. I just know what might work, and that comes from years of practice. I used to watch tons of SFX tutorials and learned how to use things like liquid latex, prosthetics and scar wax. I often change things as I go: colours, patterns, placement. It’s all about trusting the process.

Has social media changed how or why you create?

Definitely. Sharing my work online has helped me grow, not just as an artist but as a person. It’s pushed me to create with purpose and to see how far I can take this. My audience motivates me as they’re my biggest supporters. I wouldn’t be where I am without them. Approved insurance repairer Loan vehicles State-of-the-art repair technology Accurate colour reproduction Art is still something I do for myself, but now it also feels like I’m creating to inspire and uplift others.

Do you explore other forms of art beyond make-up?

Yes! I used to paint, draw, make clay figures, scrapbooks, even homemade magazines. I still dabble in those sometimes. But make-up is where I feel most free. It combines so many things I love, like costuming, editing, character acting, storytelling. There’s a whole world behind every look.

How long have you lived in the Bay of Plenty, and what do you love about it?

I’ve been here for 20 years. We started in Auckland, then moved to Waihi Beach, Athenree and now Ōmokoroa. I love the nature, the beaches, the walks and the laid-back, community feel. Plus, lots of our family and friends are still here, which makes it extra special. Mount Maunganui is my happy place.

@ALYSHIAJONESS

DRIVING CHANGE

Ebbett is driving into the future with an unusual new high-profile location. It’s a first for the family-owned car dealership, and one which could change the way cars are sold here in New Zealand.

We usually head to the mall for a spot of shopping, a visit to the Food Court or to catch the latest blockbuster movie. But how about picking out your new car before popping in to browse the latest fashions or meeting your friends for coffee?

In Hamilton, you can now do exactly that as the Waikato’s longstanding, family-owned car business Ebbett has opened a new dealership at popular shopping spot, The Base.

“Opening a dealership at a shopping mall is not something we've done before,” store manager Ben van den Engel enthuses. “It’s a whole new concept. It’s exciting and scary at the same time.”

It’s a bold and innovative venture for Ebbett Group, which has long been recognised for its commitment to customer service and the local communities that are home to its dealerships.

Instead of the traditional car yard, Ebbett The Base offers a premium and high-end experience.

“It’s less intimidating for people,” Ben says. “You're not going to this big, shiny showroom with thousands of cars and lots of salespeople waiting to pounce. It’s more intimate and more approachable.”

While a mall-based dealership is a new concept in Aotearoa, Ebbett director Richard van den Engel explains that while the high-profile location attracts foot traffic, the customer experience must remain seamless.

To that end, shoppers can explore vehicles in a premium, transparent environment with glass walls, couch seating and refreshments. For anyone wanting an immediate test drive, the demo vehicles are parked right outside the door. “It’s got the best of both worlds,” Richard smiles.

While it may look and operate differently from traditional car dealerships, all the expected aspects of the buying process can be handled in-store. Trade ins are appraised immediately, financing and insurance are handled in-house and mechanical services are coordinated with Ebbett’s workshop, conveniently located only a minute’s drive away. Simply drop your car off at the mall and they’ll handle the rest.

And unlike traditional dealerships, where customers encounter multiple staff members for sales, finance and aftercare, Ebbett takes a more personal approach.

“You’re dealing with the same person for all of those experiences all the way through,” Ben says. “It’s much more personal. And what Ebbett is all about.”

Another exciting development for Ebbett is the addition of the luxurious and technologically cutting-edge brands Zeekr and Geely range to their stock line-up.

“Zeekr is a premium Chinese brand that is looking to compete with Audi, Volkswagen, BMW, Mercedes,” Ben says. “It’s got all the gizmos and fit and finish that you’d expect of a European car.”

When you consider Zeekr’s heritage, this isn’t surprising. The EV brand is part of the larger Geely family, the ninth largest seller of motor vehicles in the world. Its upmarket siblings include the elite sports car manufacturer Lotus, the European luxury brand Volvo and performance brand Polestar.

Ben explains that the Zeekr range consists of premium, sporty, cutting-edge vehicles, while the Geely range offers premium tech at a price point that's accessible to everyday Kiwis.

“Geely and Zeekr might be new brands in New Zealand, but they’re not small players,” he says. “Chinese manufacturers are often at the forefront of technology and innovation, and both of these brands deliver premium comfort, cutting-edge features, and competitive performance. I had a customer the other day get out of a Porsche Macan to test drive the Geely Starray, and he was blown away with how well it drove and the comfort and finish on the interior.”

Like the store itself, these two flagship brands challenge traditional market expectations. Zeekr, for example, offers high-performance vehicles that rival established European models. Their 7X model accelerates from 0 to 100 km/h in just 3.8 seconds, delivering thrilling performance without compromising on comfort.

The community response to Ebbett’s new shopping mall location has been enthusiastic, with shoppers embracing the new format, testing vehicles, engaging with staff and sharing their impressions.

For both Ben and Richard, the most rewarding aspect has been the alignment of their values with daily operations.

“We try to do things differently at Ebbett. Our values are integrity, care, excellence and respect. And we actually strive to live that each and every day,” Ben says. “We want to give you such a great experience that you come back to buy a second car and tell your friends and family. Our vision is customers for life. That culture permeates through everything we do. It’s a buzz to be a part of.”

EBBETT.CO.NZ/DEALERSHIP/EBBETT-THE-BASE

SUMMER LOVING

This season is awash with inspiration.

WORDS NICKY ADAMS

MAEVARII TEACUP SHIRT, $259, GEORGEEDWARD.CO.NZ

ELEVATE YOUR OFF DUTY

If you’ve been thinking a white skirt could be key to your summer wardrobe, then you could be right. Forget concerns about spills and stains, pick a robust, easily washable fabric and you’ll be fine. For a ‘I’ve just stepped off my private yacht’ vibe, nothing beats head-to-toe light shades, while a coastal colour palette (blues, whites, navy) will tie in nicely to the nautical trend. A Breton stripe is always a key look in summer and can be easily incorporated into day-to-day wear. Another staple would be a trusty summer shirt. There’s always plenty of applause for a simple pale coloured cotton or linen shirt — and a well-cut white shirt is worth a thousand cheap imitations. However, don’t pass over a print, if you feel too much colour or pattern close to your face doesn’t work for you, then unbutton further. As luck would have it, the unbuttoned shirt is actually a micro trend of its own, with either a peep of f lesh, a flash of bra or camisole underneath.

COTTON MIDI DRESS, $268, SOPHIESTORE.CO.NZ

PERSONAL PREFERENCE

Pink has become a mainstay — pick your shade or flit between; with the more modern interpretation of this as a power palette the girly connotation has finally lifted. Summer is definitely the season to rock accessories, and finding a hat that suits you, and your needs is crucial. Handbags are being personalised with everything from silk scarves to charms. Often treated as pieces of wearable art, a statement bag really can reflect the personality of its owner, whether through colour, shape or points of difference such as fringing, studs, buckles, tassels or woven leather.

MUSE SKIRT, $309, NZ.KOWTOWCLOTHING.COM

TRENDING NOW

Most wanted this season.

BOYFRIEND SHIRT, $379, BIAS CUT PANTS, $469, SILKLAUNDRY.COM.AU

LOCK IN YOUR LOOK

Breathe a sigh of relief — when it comes to high fashion aficionados have called 2025 ‘a summer without trends’. What this means is, unlike other recent years where everyone has gone crazy for ‘Barbiecore’ (bubblegum pink) or mob wife (bling), there’s no defining trend, and with that, greater fashion flexibility. So, while lots of styles are swirling around, there’s no pressure to buy into a narrowed down specific. Of course there are still predominant looks, one of which would be polka dots, which has come forward as the must-have pattern of the season — big spots, little spots and everything in-between. Translating well to silky fabrics, a polka dot on a slinky slip skirt, paired with a black top and black kitten heels is considered a retro-style classic.

FRILL LAYER DRESS, $269, STORMONLINE.COM

PRETTY BUT PRACTICAL

In a fashion twist, straight from the catwalks to the high street for this season are two pieces that most people would consider basics. None other than the good old tank top, and the no-nonsense (but ultimately elevated) flip flop. The message is loud and clear — it’s quality over bells and whistles. If you prefer a shaped silhouette with definition to the waist, then consider a statement belt. Stealth creeping into the hot looks, belts are only set to get bigger with a revival of the early 2000s’ love of designer brand logo belts. If your budget or conscience won’t stretch to designer, then there’s a great selection of hardware to be found locally. This year you’d need to have been in fashion hinterland — or not laid eyes on a teenager — to notice that ultra-high hemlines are everywhere. So micro they may bring blushes to the cheeks. While this is not a trend that pairs well with varicose veins, a short skirt is certainly not off limits for the more mature. Aesthetically there’s a wonderfully maximalist feel to lots of the looks that we’ll see over summer, like swathes of fabric, reams of tulle, draping, romantic ruffles and blouses with puff shoulders. Bigger feels fun, and that’s what summer is all about.

SMOCKED MINI SKIRT, $229.99, SCOTCH-SODA.CO.NZ

EVENT PLANNING

Match your outfit to your mood board.

Summer is the ultimate event season, from top-tier dress code themes, such as a wedding or the races, to the usual round of barbecues and family gatherings.

Pairing an outfit to an occasion can be tricky and many will be beset with angst, weighing up the desire to break out the finery with the fear of turning up either overdressed or underdressed.

And this isn’t just a female thing. Most women will be familiar with the last minute yell of ‘Am I ok in shorts?’ or ‘Do I need to wear a shirt? What? You really want me to put on a tie?!’

So, how do you gauge your outfit to hit the bullseye? First and foremost, no matter what the occasion, be guided by your own personal style and level of comfort. Secondly, and most importantly, be confident. An outing is an opportunity to have fun with your wardrobe; there’s sure to be something shoved to the back that you’ve been dying to showcase. This is the season to flex your sartorial muscles among friends.

A-LIST EVENT

Obviously if there’s a dress code then you need to adhere to it. A wedding guest will aim to stick to the usual rules; no head-to toe white/cream/champagne shades and keep cut-outs and cleavage spills to a minimum.

A similar train of thought would apply to a hosted event at the races, with rule of thumb dictating a dress or pants worn below the knee in length and a general level of modesty. While there are a few ‘no’s’, there are lots of ‘yes’s’! Tailored dresses, feather trims, pencil skirts, fit-n-flare styles, jumpsuits — the options are endless.

Men can break out the jackets, linen suits; even ties — or alternatively bring style and savvy with a feature shirt. Banish the sneakers and put the best foot forward by trying dress shoes, boat shoes or open weave loafers.

WORK NIGHT OUT

Now this is your chance to shine, but with parameters. Usually in a workplace there is an unspoken sense of house rules when it comes to staff presentation. The end of-year shebang offers a chance to inject more personality into your outfit.

With that said you are still mixing with colleagues, so while it’s great to get creative, it’s recommended to do this with decorum. No one wants to face their boss on Monday morning knowing she saw your side-boob on Friday night. But you can crack out the sparkles, semi-sheers, slinky dresses, the heels. Keep elegant as your keyword and dress up as much as you want. Even if everyone else turns up in jandals, you can set the precedent for next year.

FAMILY GARDEN PARTY

Whether your preference is bohemian, country cottagecore or minimalist, wide leg pants and a flowing top or a maxi dress will be surefire winners. There’s a relaxed nature to a maxi that translates to any occasion — it tends to be the fabric of the dress and accessories that will be an indication of how dressy the finished look will be. If you opt for a satin then the feel will be smarter, a linen, cotton or crepe give off effortless chic. Prints are another guide to your style inspiration — vintage f lorals say nostalgia, delicate blooms tend to be understated, and a polka dot screams right on trend. A hat is a must; for versatility choose a natural weave, a black boater will elevate or lean into boho with a felt fedora style.

FASHION FORWARD

Keep one eye on what’s to come this autumn.

Louis Vuitton

GO WITH THE FLOW

Lingerie looks continue to be strong to the point where I’ve eyed up my silk nightie and wondered if anyone would really know the difference. The slinky satin slips, lace trim and general boudoir feel may feel flimsy, but are easy to layer up for cooler weather.

Burberry

GIDDY UP

Equestrian influences seem to have cantered onto the catwalks. Polished riding boots, jodhpurs, country-chic checks and knitwear will please lovers of the great outdoors.

Chloe

FACE VALUE

The injectables industry is booming, driven by a desire to take control of ageing. But for many, questions still linger. UNO looks into the world of cosmetic injectables, with three renowned BOP experts.

It wasn’t long ago that cosmetic injectables were whispered about behind closed doors. Today, they’re everywhere, and it’s getting harder to tell if someone is 20 or 65. While the stigma around treatments like Botox and dermal filler is fading, there is still a tonne of confusion and caution about injectables. Does filler really dissolve on its own? And what’s going on with those puffy celebrity cheeks.

To cut through the noise, we spoke with three experts in the Bay of Plenty, including Leanne Cashmore, registered nurse and founder of Cashmore Clinic in Mount Maunganui, Dr Adam Bialostocki, surgeon and founder of Da Vinci Clinic in Tauranga, and Dr AJ Seine, skin specialist at The Skin Centre in Tauranga, to unpack the how, why and what-next of cosmetic injectables.

WHAT ARE INJECTABLES, REALLY?

Cosmetic injectables are medical treatments used to smooth wrinkles, restore facial volume and refine features. The two most common are Botox (and other botulinum toxin brands), which temporarily relax muscles, and dermal f illers, typically made from hyaluronic acid, which restore volume and contour. “People come in thinking Botox and filler are the same thing, but they do completely different things,” says Leanne. “Botox relaxes muscles, so it’s great for dynamic lines, but filler is what you need when volume is lost or lines are etched in.”

AJ explains further: “Think frown lines, forehead and crow’s-feet for anti-wrinkle injections. Dermal fillers restore shape or contour using a soft gel that blends with your natural tissue. Bio-stimulators are newer again; they help your own skin make more collagen over time instead of simply filling space.

WHY ARE THEY SO POPULAR? r Leanne has seen demand grow year after year. “Younger clients are now starting early, often in their 20s or 30s,” she says. “Not to change how they look, but to delay ageing before lines really settle in.” This preventative approach, she explains, is part of a broader shift toward subtle, long-term maintenance rather than quick fixes. Adam agrees that smaller, regular treatments often achieve more natural results than infrequent large-volume corrections. “Smaller top-ups, done regularly, tend to look more subtle,” he says. AJ adds that this shift reflects a cultural change: “People now see injectables less as a makeover and more as maintenance. It’s become a bit like dental care for your face, with small, regular touch-ups rather than big overhauls.” BOTOX OR FILLER? According to Leanne, understanding what each product does is key. “If you’re seeing forehead lines or crow’s feet when you move your face, Botox is the fix,” she explains. “If those lines stay even when your face is relaxed, or your cheeks have hollowed out, that’s when we look at fillers.”

WHAT ABOUT RISKS?

Leanne is quick to remind people that injectables are medical procedures, not beauty treatments. “With Botox, the main risks are mild and temporary,” she says. “If it spreads to the wrong muscle, you might have a droopy eyelid or uneven smile, but it wears off.”

Filler, on the other hand, carries more serious, but still uncommon, risks. Adam points to bruising, swelling, asymmetry, and lumps as possible side effects, with infection or vessel occlusion being rare.

“Blindness is exceedingly rare,” he says, “but this is why experience and technique matter.”

AJ agrees: “Most negative stories come from unqualified injectors or unsafe settings. When performed by trained medical professionals using approved products in a proper clinic, the risks are extremely low.”

AVOIDING THE “PILLOW FACE”

We’ve all seen it. It’s that overfilled look that’s become a meme in itself. So how do skilled injectors avoid this?

“Experience,” says Adam. “It’s about placing product in the correct plane, respecting natural facial proportions, and often doing staged treatments instead of all at once.”

Leanne echoes this with a less-is-more philosophy. “We’re not trying to change your face,” she says. “We’re enhancing what’s already there.”

AJ adds that modern approaches are far more refined than they were a decade ago. “Ten years ago, the focus was on filling lines; now it’s about restoring balance and healthy-looking skin. The goal has shifted from changing to refreshing.”

COMBINING TREATMENTS

Today’s best results often come from combining injectables with skin-improving treatments. Leanne integrates other advanced options like skin boosters.

“We use products like Profhilo, Sunekos and Rejuran for skin quality,” she says. “These aren’t for volume, however. They hydrate and improve texture. Think of them like injectable skincare.”

“We use Botox for lines and to reduce downward pull from muscles, and fillers for shape and volume,” says Adam. “Then energy-based devices like Sofwave or Renuvion help with skin tightening.”

HOW LONG DO RESULTS LAST?

Filler longevity depends on the area, product and individual lifestyle. Adam says lips last around six to nine months, nasolabial folds and tear troughs nine to 12 months, and cheeks, jawline and chin 12 to 24 months.

As for Botox, Leanne notes most people need top-ups every three to four months, though frequency can decrease over time with consistent use.

AJ adds: “Anti-wrinkle injections last around three to four months. Fillers last six to 18 months depending on the product and area treated, and bio-stimulators can last longer again, as they help your skin build its own collagen.”

THINKING OF TRYING IT?

If you’re curious about injectables, every expert agrees on one thing. You need to choose your provider carefully.

“These are medical treatments,” says Leanne. “People think it’s like getting your nails done, but it’s not. You need someone who understands facial anatomy, not just someone who’s watched a YouTube video.”

AJ advises checking qualifications: “Look for a medical doctor or registered nurse working under specialist supervision, ideally with postgraduate training in cosmetic medicine or dermatology.”

Experience and personalisation matter most. “Some clinics use a cookie-cutter approach,” says Leanne. “But every face is different. What works for your friend might not work for you.”

Ultimately, Leanne believes injectables should enhance, not transform. “Start slow,” she advises. “You don’t have to do everything at once. And if you̓re not ready for injectables, start with great skincare and microneedling. That alone can make a huge difference.”

AJ agrees that the benefits extend beyond aesthetics. “When people see a version of themselves that looks less tired or tense, they carry that confidence into every interaction. It’s not about vanity; it’s about alignment between how you feel and how you look.”

Whether it’s a subtle refresh or a more sculpted profile you’re after, one rule applies. Go to someone qualified and honest. Because the best injectables are the ones no one can tell you’ve had.

Leanne Cashmore

INJECTABLE SKINCARE

One way of achieving glowing, plump skin is with a new wave of injectables which are blurring the line between cosmetic treatment and skincare. Products like Profhilo, Sunekos and Rejuran feed the skin, rather than fill or freeze it.

“Think of these treatments as high-performance hydrators that work beneath the surface,” says Cashmore Clinic’s Leanne Cashmore. “They’re basically moisturisers you inject that deliver hydration, collagen stimulation and improved texture.”

Profhilo uses pure hyaluronic acid to hydrate and stimulate collagen and elastin, improving skin firmness and elasticity. Sunekos combines hyaluronic acid with amino acids to restore volume and smoothness, targeting dullness and fine lines. Meanwhile, Rejuran, made from polynucleotides derived from salmon DNA, focuses on healing and regeneration, which is particularly effective for improving texture, tone and scarring.

“These treatments are perfect for people who don’t necessarily want fillers but do want their skin to look fresher and healthier,” adds Leanne.

Each treatment works differently, but all hydrate skin, to make it look naturally rejuvenated with no filter required.

SEEDS OF SUCCESS

This locally owned building company is proving that people-first values and precision quality can transform the construction game.

WORDS NICKY ADAMS | PHOTOS KATIE COX + SUPPLIED

Sitting down with Flowerday Homes directors Rik and Fiona Flowerday, along with general manager Daren Green, I wasn’t sure what to expect. Flowerday Homes is an anomaly in many ways — unlike many of the other big-hitting builders, Flowerday Homes is not a franchise and has kept its sole base as Tauranga. The company reach, however, is far beyond the Bay.

In the 2024 financial year they were the 27th largest builder in New Zealand and the fourth in the Bay of Plenty by number of building consents issued. This current year sees the ongoing construction of Te Mania, a master-planned subdivision in Te Puke, developed and built by Flowerday Homes. Rik and Fi continue to head up the business they started together in 2014 with the same joint vision today that they had at inception — that they would operate a building company that is, in Rik’s words, “building homes, enriching lives and creating communities.”

The ethos may be the same, but there has been enormous change within the company. They laugh reflectively when Rik admits that “many and expensive” mistakes have been made along the way. But the learning curve has brought them to the place they are now, which is one with a focused lead in Daren Green, and an incredibly high-performing and loyal team. With the additions to their dedicated staff of Brendyn Gray and Mark Hooper, both of whom have extensive industry experience of 20 and 18 years respectively, they also consider contractors and subbies — the majority of whom have consistently worked for them for 10 years — as part of the operation.

2 Spiralis Close

Riding high from the prestigious 2025 Master Builder House of the Year awards, where Flowerday Homes entered two houses (one won Gold, the other won both Gold and a Regional Category) they are collectively clearly excited not just by the accolade but by the judge’s surmise.

Fi shows me the brochure, which states: “What stands out most is the care taken with the build. Every detail has been handled with focus and precision. The result is a home that not only meets the brief but is delivered to a very high standard.”

This, they all agree, is validation of exactly what they strive for on each and every build. As Daren puts it, “If I could, I would say to all clients that every house we build, whether it be a 120sqm dwelling or a 350sqm design and build, our quality and attention to detail does not change. And that’s through a rigorous process that our construction team has set up, and working closely with our sub-contractors who have a gold standard on everything they do.”

Achieving this kind of precision quality across such a vast number of builds is not just good luck. Fi, Rik and Daren have worked tirelessly from the ground up to instill systems and processes, as well as values within the team, to ensure there is no margin for error.

As Fi explains, “We’ve spent a lot of time working on our company core values.” These, Rik says, are: “Honesty, Empathy, Accountability, Respect and Trust — an acronym of HEART — which is at the core of everything we do.”

These values have always been there, but the company has realised the importance of articulating them, which in turn says Daren, “ensures they are delivered on a consistent basis.”

Both Rik and Fi credit Daren with developing and leading the culture of the company to an extent that it’s known that Flowerday Homes is a good place to be a client, as well as a good place to work. There’s an emphasis on staff wellbeing, which is wrapped up within the stringent health and safety measures.

As Fi notes, wellness and mental health are a big part of overall health, in what can be a high-stress industry. Fi reflects on the fact that the cultural shift has led to a more cohesive team not just on the job, but also in leisure time.

“We’ve got a social club, and we do fun activities together. In the office we have lunch around the table and the girls go for a walk afterwards. I enjoy coming to the office, there’s a good vibe here.”

Rik agrees: “It’s not just because we have a fruit bowl and drinks on a Friday — it’s an alignment of our values, which impact every decision we make as a business internally and externally.”

The key word they all agree on — in relation to both staff and clients — is communication. As Fi points out: “Everyone knows their job and what they do. We used to have quite blurred lines, and now it’s a very well oiled machine… Communication is prioritised internally and externally, so there’s lots of comms with clients. From experience we know the thing that people love when they’re building houses is to hear from their builder all the time. But we’re also rigorous on internal comms with one another.”

Daren agrees: “We’ve set up a structure that every staff member in the business contributes to how the model functions. Every person has a voice, and with this system no comment or question goes unnoticed.”

Fi rounds off: “There’s a lack of bureaucracy because we’re not a franchise — we can do what we want. We’re a nimble business.”

Internal streamlining and cohesiveness are reflected in client liaison and satisfaction, which, they comment proudly, is excellent.

As Fi says, “We’ll spend as much time as the client wants or needs — there’s never a rush, it’s always at your own pace. Once things are consented, our construction team takes over. Their allocated project manager will call them regularly and send detailed site reports with updates and photos. They also have access to the BuilderTrend app, which has a live schedule.”

In addition to their goal of absolute customer satisfaction, Flowerday Homes has invested heavily into the concept of sustainability within the building process.

Fi explains: “We’ve got a really keen eye on sustainability — we’re always looking at how to reduce, recycle, repurpose. Te Mania gave us a unique opportunity to break old habits of ‘everything goes in the bin.’ As the sole builder on site, with all trades part of our team, we could educate everyone and shift the culture as we work toward a goal of zero waste.”

Te Mania Point

With so much positivity around Te Mania, both in terms of the process and the outcome, the natural next step for Flowerday Homes is to bring focus to their Design and Build (D&B) arm.

In many ways this feels like going back to grass roots, but with a more experienced and empowered team. The addition of Mark Hooper, who specialises in D&B, and is well known for his expertise, lends them even more gravitas. Each of them is really excited about the creative opportunities that D&B brings — and, they point out, the builders love it too. There is so much scope in this area, not just with products but with the freedom of designs; Daren is emphatic when it comes to what Flowerday Homes brings to this arena.

“If I take my Flowerday hat off, and say right — I’m going to build my dream house tomorrow, I would 100 percent deal with this business, because of the attention to detail, quality and customer focus ethos.”

On a personal basis Daren is highly motivated by delivering results clients can be proud of and by team success.

“What drives me is getting the best out of people. Getting the right people on the bus is an important first step. We have that.”

Rik, on the other hand, is fired up by the big picture. “That’s what inspires me. Te Mania has this old-school community feel — kids wandering from home to the park, neighbours out and about. Seeing that come to life is something I’m really proud of.”

Fiona is passionate about ensuring the brand stands by the strong values that it has been built on from day one. The common ground, as Daren surmises, is on what they deliver: “Quality is in our DNA.”

FLOWERDAYHOMES.CO.NZ

THE RATE ESCAPE

With rates easing, Brooke Reynolds from Rapson Loans and Finance explains how to make every dollar work harder for your home goals.

As a mortgage adviser, I’m often the first to hear the collective sigh of relief when interest rates start to fall. Suddenly, those repayments feel a little less suffocating and the financial horizon looks a touch brighter. But while lower rates are welcome news, there is actually a lot more to think about than a slightly smaller weekly or fortnightly repayment.

If you’re already a homeowner, it’s tempting to let those savings slip quietly back into everyday life. Though there’s nothing wrong with a few extra dinners out and more room in the budget, if you can, consider keeping your repayments where they are. It’s one of the most effective, low-effort ways to get ahead.

By paying the same amount while your rate is lower, you’ll chip away at your principal faster and save thousands in interest over the life of your loan. Future-you will be very grateful.

A rate drop is also a good reminder to review your mortgage structure. Should you fix now? Should you split your loan? Locking in a lower rate can offer certainty, but there’s real value in maintaining flexibility as the market continues to shift. This is where personalised advice matters. The right structure isn’t one-size-fits-all, and small tweaks can make a meaningful difference over time.

For buyers, falling rates can feel like a golden ticket. Yes, your borrowing power usually increases, but so does everyone else’s. More buyers step into the market, competition ramps up, and the home that felt comfortably within reach last month may suddenly attract hotter interest. The best thing to do is to get your pre-approval sorted early, understand your true limit and don’t let cheaper money nudge you into paying more than a property is worth to you.

Lower rates also affect your savings behaviour. With less interest being earned on money sitting in the bank, it’s a good moment to check whether your savings accounts are still working for you. And if you’re building a deposit, make a habit of reviewing your KiwiSaver regularly. You want to ensure your fund choice and contribution strategy are supporting your home-buying goals, not quietly undermining them.

Falling interest rates are an opportunity, not a guarantee. They can open doors, but only if you walk through the right ones. Before you make a move, make sure you think about your strategy. In a shifting market, a plan is everything.

RAPSONLOANS.CO.NZ

MELBOURNE IN MOTION

Melbourne is a city of all things to all people, yet it’s as individual as the people who inhabit it. And it’s a place that has Jo Ferris captivated.

I last visited Melbourne 28 years ago, to see The Three Tenors on the MCG’s hallowed grounds. Previous trips include tennis at the Australian Open and catching up with ex-pats in the suburbs. After so long, thoughts of reviving memories certainly whet the appetite.

Keith Urban rocking his guitar riffs was the reason for this trip. However, my foodie friend and I were keen to tempt our taste buds as well — all in just five days.

Given New Zealand’s entire population f its in this eclectic city, exploring everything is impossible. Melbourne is vast. It stops a nation every year for the Melbourne Cup. It’s home of Aussie rules footie and arguably Australia’s soul of culture and cuisine.

A city of immense diversity, it is the 10th largest immigrant population among world metropolitan areas, with around 100 different ethnicities. From Greek to Arabic, Vietnamese to Mandarin, strolling Melbourne’s inner sanctum is akin to mingling amid melodious bird chatter.

Downtown truly buzzes. And, amazingly, everyone is friendly. Helpful too, when you need help with trams.

DO

Melbourne’s free tram system has to be one of its best attractions. While free only within the city centre, routes include all that makes Melbourne unique. Modern trams have replaced Melbourne’s iconic vehicles of the past. However, one trip remains for these distinctive trundlers, as synonymous with Melbourne’s history as Flinders Rail Station.

Route 35 starts near this station — a scenic circuit that departs every 12 minutes, passing notable landmarks and an audio commentary enhancing the experience. Enjoy the free journey as a complete tour, or hop on and off to explore Melbourne’s wider city attractions.

Having also paid for a day ticket on either trams or trains, we asked a friendly copper the best place to go. St Kilda was the instant response. More specifically, Acland Street, last cab on the rank — and a great tip.

Acland Street is home to artisans and foodies. Pavements are festooned with fashion racks; shop windows are adorned with patisseries that put kilos on just looking at them. Wisely avoiding those, we plumped for a pub lunch, before the return trip, past Lunar Park, Docklands and historic landmarks.

QUEEN VICTORIA MARKET

You could spend a week in Queen Victoria Market and probably still not explore everything. The indoor food hall is a banquet of extraordinary proportions. The chatter and banter, smells and samples have to be seen to be believed. This, even before you wander into the craft market and aisles of treasures, clothing and jewellery. And that’s just during the day. Throughout the seasons, night markets take control each Wednesday. Luckily, we caught the last of the winter series. A smorgasbord of international foodie flavours and fashion — nirvana on steroids!

EAT

Melbourne is legendary for its market fare and laneway eateries. With only days to absorb it, our focus was downtown. A stone’s-throw from Flinders Station, Degraves Street is a city favourite. Flanked by restaurants, umbrella seating dominating the lane’s no-vehicle thoroughfare, staff on sidewalks vie for custom; blackboard specials at their side and menu in hand. Lygon Street — famously known as ‘Little Italy’ — is Melbourne’s birthplace of café culture.

After a free tram leg from the city centre, it’s an easy walk to this precinct, past the historic Melbourne Gaol, if you want a sideline attraction. Good to know: Restaurants only come alive as day turns towards evening.

Arriving mid-afternoon, we opted for a sweet treat. Tiramisu — shared, thanks to its gargantuan serving for one!

STAY

Choosing where to stay boils down to what you want to do and how long you have. Being closest to the action was a priority — and affordability. Mercure Melbourne Southbank fitted the bill nicely.

Sitting opposite Flinders Station on the other side of the Yarra River, it was both central and affordable, taxis conveniently outside the front door. To the tennis centre for Keith Urban’s concert, it was around AU$45; and from AU$85 to AU$100 one way to the airport. With twin rooms costing between AU$250 and AU$285, there’s a restaurant if you want. Obviously, we avoided it. This is Melbourne, after all.

Just a five-minute walk away is the Casino by the Yarra River and riverboat restaurants for a true tourist experience, as well as eateries galore within cooee.

As a short hop across the ditch, you can’t beat Melbourne’s inner-city vibe. Its high-rise architecture is mesmerising — sexy with its glistening rainbow of glass-wall artistry; and simply dazzling at night.

After a week basking in it and memories renewed, I’m not waiting another 28 years to return.

HISTORIC, LEGENDARY, UNMISTAKABLE

• Wominjeka (welcome) – acknowledges Wurundjeri Woi Wurrung and Bunurong/Boon Wurrung, the First Peoples of Narrm (Melbourne).

• Flinders Street Station is Australia’s oldest train station, and busiest in the southern hemisphere.

• Free inner-city transport includes the historic W-class trams on Route 35. This City Circle tram passes Melbourne Aquarium, Docklands, Federation Square, Parliament House and St Paul’s Cathedral, among other landmarks.

• Myki is a reusable travel card and ticket for trains, trams and buses. Buy and top up at numerous shops, including 7-Eleven stores.

• CBD landmarks include Yarra River, river boats and walkways, MCG, Melbourne Park sports entertainment precinct, Federation Square, Parliament House, Crown Casino, Arts Centre, Melbourne Sky Deck, Old Melbourne Gaol, Docklands, China Town, among others.

• Queen Victoria Market dates back 140 years; with its historic Meat and Fish Hall, fresh produce, arts and crafts. Seasonal night markets run on Wednesdays, while markets elsewhere have their own distinctive vibe.

• Destination shopping includes Myers, David Jones, Collins Street boutiques, Emporium Melbourne and Melbourne Central centre.

MISSION POSSIBLE

With a hit series under her belt, Chloe Parker is proof that big dreams can start anywhere.

WORDS KARL PUSCHMANN

Chloe Parker always loved the movies. As a young girl, she was captivated by Julie Andrews’ performance in the beloved Disney classic The Sound of Music.

“I've watched that over a hundred times,” she says, from her home in the coastal town of Athenree, which lies in the stretch between Waihi Beach and Katikati.

But it was watching the movies of screen icon Meryl Streep that really gave her the acting bug.

“I remember Meryl Streep in Julie and Julia. There was so much joy in that performance,” she says. “And then when she played Margaret Thatcher, she completely

transformed. I was like, ‘How is that even possible?’. There was something so magical about what she was doing.”

She wanted to get close to that magic. But, in her quiet town, there weren’t many options for a 12-year-old to study acting, so she decided to study it herself.

“I just started Googling, out of desperation,” she laughs. “I wanted to know how these incredible actors that I idolised were doing what they were doing.”

Through her research, she discovered the famous Stanislavski Method of acting, which in turn led her to other methods, such as Meisner and Strasberg. She also compiled a list of recommended books and began dutifully checking them out from the library.

“I was in a small town and isolated from big communities of actors and places where I could challenge myself,” she says. “It was my way to get closer to it and to have that

sense of, ‘I'm doing it, I'm doing it’.

“I was so curious because when you don't know anything about acting, it seems impossible, and I had no clue how to approach it. By reading those books on technique and building characters, it was my way of learning how to do it.”

Acting felt like a distant dream. But reality began to seep in when she heard about the Bay of Plenty Actors Studio, known affectionately as BOPAS, which is run by actor, coach and agent Tanya Horu.

“She created this hub of actors and creatives,” Chloe says. “I started going to classes there, so she was my way in. It was a beacon of hope.”

Tanya had links to the national acting scene, and with BOPAS’ focus on acting for the screen, Chloe began driving to Auckland regularly for auditions.

“Tanya and the actors at BOPAS helped nurture that hope that it could really happen,” she smiles. “The people I was surrounded by made me feel like acting was possible.”

Her first role was on a short film called Earthlings, but her big break was more recently on the popular mystery drama The Ridge, a British and New Zealand television series set in Scotland and New Zealand starring Outlander’s Lauren Lyle and local actor Jay Ryan (Go Girls, IT: Chapter Two).

“It was such an insane role to get. I feel so lucky that I got it,” Chloe grins. “Those first few days on set when I was surrounded by all these incredible actors, that was when I was like, ‘Okay, it’s actually happening’.”

Her first days on set were a cocktail of awe and outright terror.

“Honestly, it was terrifying,” she says. “The director’s a big deal. All the actors are phenomenal. Sixty people are standing around... I felt like I was kind of going to explode. It was the most excited I’ve ever felt.”

For years, she’d been dreaming of having a character that she could dive into and develop, the way her acting heroes did. And with her character, Sadie, that dream was realised.

“Exploring human nature and trying to figure out the way that people are and why they are the way they are, is what I love about acting,” she explains. “Sadie’s a small-town kid, quite lonely. So I instantly had a connection to that. I knew straight away where she was coming from and why she was acting the way she was.”

With The Ridge in the can, and another yet-to-be-announced project almost complete, she’s readying herself for a move to the UK, where she plans to continue chasing her dream.

“It felt like the right time to try,” she says. “I haven’t got anything lined up over there.” Then she grins and adds, “I’ll just land and hope.”

The 20-year-old actor refused to let geography get in the way of her passion. Now, with a major role in a hit series behind her, she’s about to leave Aotearoa to take on the world. She hopes other young people in the Bay also chase their dreams. She’s proof that you don’t need to be based in a main centre to make it.

“If you put the work in and just keep trying, you can make something impossible happen,” she says. “You just have to keep going. If you have something you know you’re meant to do, then keep going. Don’t give up.”

The Ridge is streaming now on Neon.

HOLDING SPACE

Even when they roll their eyes, our teens still need our hugs. Parent coach Kristin Ward explains why, and how, to keep the affection flowing.

My family lived in West Africa when I was a child. Avoiding mosquito bites and, hopefully, malaria was a part of everyday life. I was about eight when I announced that I would only allow my parents to give me a goodnight kiss through my mosquito net. I remember some good-natured grumbling about the mosquito net rule, but no matter what, every night Mum and Dad still gave me a hug and kiss through the dusty netting.

The message that your parents will reliably give you affection is an important one. What does physical touch do? When we hug our children, oxytocin is released in their bodies — and in ours.

Often referred to as the ‘love’ or ‘happy’ hormone, oxytocin helps children to regulate their emotions, lowers levels of stress hormones and helps to reduce anxiety. Physical affection also supports bonding, sending a powerful message to a child that they are valued and loved.

When kids are small, they naturally get a lot of physical affection. As they get older, bigger and more independent, the relationship moments which offer physical affection gradually reduce.

Tweens and teens don’t necessarily seek out physical closeness from us anymore. (It’s not cool for Mum to hold your hand when walking into high school or even intermediate.) Parents can start to feel awkward about physical affection as their young people go through puberty. The boy is shaving now, surely he doesn’t need or want a goodnight hug? Before long, it can feel like ages since you hugged your child, and starting again feels too uncomfortable.

My encouragement — it’s easier to keep up physical affection than to resume it once it’s dropped off. (But if it has dropped off, it is not too late to resume it.)

In coaching sessions, parents often share how frustrating it is when disrespect and rudeness become the typical tone used by their kids. It may not feel intuitive to ‘up’ the affection if the atmosphere with our children has got a bit strained. However, a lack of affection could be playing a bigger role than we realise.

As parents, we need to take the lead in showing our children that we treasure them, intentionally upping our demonstrations of physical affection. After all, affection helps parents and kids feel more connected. Feeling more connected leads to a more cooperative, less resistant style of relating to each other.

WAYS TO STAY AFFECTIONATE WITH TWEENS AND TEENS

If physical affection has dropped off, here are some ideas to work it into your everyday interactions:

• High-fives

• ‘Heading out the door’ hugs

• A quick shoulder massage as they do their homework

• Arm wrestles and playfighting

• A hand on their shoulder, telling them you appreciate the chore they’re doing

• Offer to blow-dry or straighten their hair

• Bring them a blanket while they’re watching TV and sit down beside them.

PARENTINGPLACE.NZ

GRANDEUR

This timeless home blends Victorian grace with modern luxury on five peaceful acres.

WORDS JO FERRIS

Entering the sweeping driveway of this Pyes Pa estate, you could be forgiven for thinking this manor was born in a past era of opulence and genteel lifestyle.

That’s partly true. The home certainly exudes the magnificence of bygone history. Except for one key point. It was developed in 2009; designed, built and fashioned by an English couple with a vision to recreate American Victorian architecture.

The current owners are only the second family to cherish the lifestyle and extraordinary detail of this unique home. Exploring its depth takes time, such is the scrupulous attention to intricate elements and fittings imported from around the world.

In developing this five-acre landscape, it was important for the home and garden to be equal partners. Both are integral to the estate’s mystique. Its enchanting tranquillity embraces rolling lawns, mature specimens, fruit trees, table grapes, an exquisite wisteria-clad bower, and two kitchen gardens.

Chickens have departed as these owners prepare for their next venture; but the run and free-range lifestyle begs new occupants; just like the house. Sitting centre stage within this idyllic landscape; it is majestic — true reverence to the vision behind its creation.

Expansive at around 706sqm — living areas and amenities dominate the ground floor with five bedrooms and bathrooms above. Stepping into the atrium welcome, it’s clear from the outset that every aspect of this home revolves around space, scale and soaring ceilings. The bespoke kitchen and casual dining hub sit to one side, before stepping into a family lounge, or formal dining room, if you choose. That’s the joy of this home. Every room is its own entity, while offering personal preference for its use.

That’s the other aspect to absorb here. While there is a common thread, with wainscoting wall panels and Burmese ironwood timber flooring; no ceiling is the same, no architrave, cornice, light fitting, door hardware or window treatment. Lead-light panes, designed specifically for each room, feature different patterns and tones; the most romantic seen in the master bathroom, above the shower.

Of the five bedrooms, three have ensuites, customised accordingly, with imported vanities, mirrors, lighting, and Victorian claw-foot baths in two. The fourth bedroom has semi-ensuite privilege with the family bathroom, and is shared with the fifth bedroom. Storage throughout is phenomenal — dressing rooms, closets and utility rooms all highlight their relevance to this home’s status.

A dedicated study, cinema room, billiard room and reception lounge complete the home downstairs, each personalised with purpose. Of all the intricate details that amaze, the turret housing the reception lounge and primary bedroom above both feature ceiling styles modelled on the shape of British 50-pence coin.

The wrap-around verandah overlooking the pool was also masterfully designed, with shade in summer, sun in winter and windows escaping the rain. The detail everywhere is infinite, right to the four-bay garage. With significant space for vehicles and work, its vast attic is one of the final surprises.

Or is it the resort swimming pool? With an outdoor shower, pool house, changing rooms and powder room, this pool holds its own secret — capturing water for irrigation. Solar panels and battery storage provide free power, with the excess sold to the grid. Robotic mowers groom lawns like velvet. A three-bay American barn offers further storage, while two gated entrances ensure security.

Truly a masterpiece of historical homage, fashioned with all today’s modern features, this is a rare invitation to a cherished lifestyle. A rural aspect on the city fringe — three minutes to an international Cambridge curriculum school, handy to one-stop shopping at The Crossing and easy drives to the airport and expressways. City and lifestyle in one.

866 Pyes Pa Rd, Pyes Pa

OLIVERROADBAYOFPLENTY.COM

CREATING A STIR

Something’s been happening within our café culture. Coffee is not off the menu, of course, but cups are now frothing with so many alternatives. Resident foodie Stacey Jones checks out what’s brewing.

If you’ve ordered a drink in the Bay lately, the person ahead of you in the café line probably isn’t asking for a flat white. They’re more likely to be choosing between a turmeric latte, a strawberry cold matcha, or an iced cacao latte with coconut cloud.

Lately, the coffee menus are looking more like a cocktail list. We clearly like drinks that taste great and make us feel good. And with the queues and growing menus, the Bay isn’t just ready for it — we’re drinking it up. A few Bay locals are now turning that interest into small businesses.

KAWAKAWA CALLING

Take Laureen and Dan of Native Tree Farm. What started as a simple question, “Why aren’t we doing more with our own native plants?” sparked the discovery of their kawakawa latte — green, warm, comforting and distinctly Aotearoa.

“All these turmeric, beetroot, matcha lattes… and here we were sitting on this incredible plant that’s been in Aotearoa forever,” Laureen says.

The lightbulb moment hit after she tried a turmeric latte at sunrise after Pilates has grown into a weekly ritual.

“We’d brew a thermos, jump in the ocean and sit on the sand talking about life,” they told me. “Coffee kept us going, but matcha slowed us down, in a good way.”

Their ceremonial-grade matcha, sourced directly from Japan after months of blind tastings, now has a devoted following. Offices do Matcha Wednesday. Friends treat it as a midweek reset. at a local café and realised the world was more than ready for their unique blend. Six months of testing later, and enough sampling “to make the whānau absolutely over it”, they nervously offered their kawakawa latte to that same café. One cautious sip and one grin from the owner resulted in, “Oh wow, that’s really nice.”

“Kawakawa is different to cacao and matcha,” she explains. “It has its own special flavour and then goes the extra mile by warming you from the inside. You feel it in your mouth, then that warmth travels through your body.

“Alternative drinks provide new ways for people to enjoy natural and traditional ingredients. It’s a connection to nature experienced in a way that aligns with a balanced and wellness-centred lifestyle.”

Their goal is to keep sharing the kawakawa latte and grow awareness of the plant and its potential. NATIVETREEFARM.CO.NZ

MATCHA MELLOWED

Over in Papamoa, Matcha Wednesday is showing what happens when a drink becomes a community. What began as two best friends, co-founders Ashley Shore and Jenna Mueller, sharing matcha at sunrise after Pilates has grown into a weekly ritual.

“We’d brew a thermos, jump in the ocean and sit on the sand talking about life,” they told me. “Coffee kept us going, but matcha slowed us down, in a good way.”

Their ceremonial-grade matcha, sourced directly from Japan after months of blind tastings, now has a devoted following. Offices do Matcha Wednesday. Friends treat it as a midweek reset.

“People are craving gentler, more grounded energy in such a fast-paced world,” Ashley says. “Matcha offers calm focus rather than intensity, along with a moment of mindfulness built into the process. People want a way to energise that doesn’t spike or overwhelm, something that supports their wellbeing rather than pushing their pace.”

Ashley reckons the Bay’s love of alt-drinks was inevitable. “The Bay has a wellness-focused, ocean loving, movement culture that gravitates toward mindful living. That lifestyle creates space for alt-drinks like matcha to complement how people want to feel, which is energised and connected to their health and wellness rituals.”

MATCHAWEDNESDAY.CO.NZ