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.

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.

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

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.

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

SLICE OF ROME

Tauranga’s Stassano Deli proves you don’t need a plane ticket to savor an authentic European deli escape.

WORDS HAYLEY BARNETT / PHOTOS BEN PARKINSON @ PABLO CREATIVE

If, like me, you haven’t set foot in Europe in over a decade and you’re craving a dose of that effortlessly cool European culture, Stassano Deli is the place to go.

Taking over the stunning art deco building next to Barrio Brothers on Grey Street, this eatery couldn’t have picked a better spot. The light streams in through those huge heritage windows, and suddenly, you could be in Milan instead of Tauranga.

Noel and Kim Cimadon, the couple behind Tauranga favourites Picnicka, Clarence Bistro and Alpino, have once again struck gold. Stassano perfectly blends classic Italian style with a fresh, modern twist. And to top it off, they’ve found a charming young Italian named Edwardo to serve your espresso and deli sandwich, transporting you straight to the streets of Rome.

Admittedly, it feels almost surreal stepping into such an authentic Italian deli right in the heart of Tauranga’s CBD. What did we do to deserve this little slice of heaven?

When I asked Noel where the inspiration came from, his answer was simple: “We’ve just gone back to basics with Stassano. We really enjoy the simplicity of Italian hospitality rather than the over-complicated general hospitality at the moment.”

Noel describes it as “a little place that anyone who works in the city can go to,” whether that’s one of their loyal Clarence regulars or, as he puts it, “the office worker on a small salary.”

The goal was to create something approachable yet still affordable, even for the drinkers. “We’ve got very thoughtful wines and beers on tap with a very simple concept. Like in Italy, it’s just a carafe and a glass and that’s it.”

The menu is a mouth-watering mix of Mediterranean and Italian-inspired dishes, with a clear focus on classic deli sandwiches. The UNO team ordered a generous spread — the Ciabatta Mortadella, Chorizo Mozzarella, Sourdough Pastrami, Tramezzino Smoked Snapper, and a Brioche Ham and Cheese Toastie — and all promptly slipped into a glorious carb coma.

Take my advice and maybe just stick to one (though good luck choosing).

Noel told me his personal favourite is the same as mine: “I love mortadella. I love ciabatta. It just reminds me a lot of my childhood.”

His Italian roots give the place its heart, but he’s still keeping things evolving. “We just added the afternoons so we do after-work drinks and snacks… and the next thing is our gelato offering. My cousin is coming over from Italy to help get it started. He has been a gelato master over there for over 30 years.”

Another must-try is the naturally f lavoured Berry and Basil Soda, and of course, the decadent Tiramisu and Cannolo with Choc Nut Filling, which is the perfect sweet finish to an Italian escape.

As Noel says, “The vibe’s good, and it’s great to see people sitting on the street. It was just a dead corner, and now it kind of feels like a movement.”

107 Grey Street

@stassano.deli

IT TAKES A VILLAGE

Just a few minutes from Tauranga city centre, there’s a place that has evolved through the work of many, all adding colour and creativity around its heritage charm.

The Historic Village has come alive with a new wave of energy, its heritage buildings now filled with boutique sustainable shopping, artisan studios, galleries, modern venues and plenty of delicious food lining the sunny cobblestoned streets.

A recent refresh has brought a lift of colour, with some careful restoration. The tasty food offerings are just one of the many reasons to visit. But, of course, it’s also the creative energy that defines the Village.

The Incubator Creative Hub anchors a broad arts community with exhibitions, workshops, a boutique cinema and live sessions at The Jam Factory. Their Tauranga Runway installation — nearly 100 metres of striking pavement art by local and international artists — has become a talking point on Main Street.

The Village also draws large community events, from Tauranga Diwali and Waitangi Day commemorations to the Multicultural Festival, Asian Food Festival and the ever-popular Jazz Village during the National Jazz Festival. It’s well worth a visit!

historicvillage.co.nz

THE MED LOUNGE & GARDEN

For fans of delicious Mediterranean food, The Med Lounge & Garden is bright, welcoming and just a little addictive, thanks in part to its house-made pitas, baked fresh at Falafel Metro. Fillings range from chicken and beef to haloumi, sabich and falafel, each one loaded right to the bottom and finished with punchy sauces. Fries are golden, perfectly seasoned and seriously hard to resist. Lunches hum with locals, while dinner brings a slower, more social pace under the garden lights. The food and atmosphere will get you hooked.

MEDLOUNGE.CO.NZ

STITCHMAKERS

You might walk in thinking you just need a spool of thread, but you’ll leave inspired to start something new. At StitchMakers in Tauranga’s Historic Village, there are quality threads, fabrics, needles and kits that cater both to those new to the craft as well as someone embarking on their third embroidered masterpiece. It’s not just about supplies; it’s about being part of a creative community. It’s the place to restock your favourites, find a gift or finally start that project you’ve been planning. There’s colour and creativity everywhere.

STITCHMAKERS.CO.NZ

IMPRINT GALLERY

This light-filled gallery inside the village, showcases the work of three mixed-media artists – Andrea Green, Jackie Knotts and Stella Clark. Originally focused on original prints by New Zealand artists, it has since evolved to include paintings, giclée prints, cards, merchandise and a thoughtful selection of second-hand books. The exhibition space, known as The Cube, changes monthly and is available for hire. Open Tuesday to Sunday from 10am – 2pm, or by appointment, it’s an inviting stop for anyone who appreciates local creativity.

@IMPRINTGALLERY_

THE INCUBATOR CREATIVE HUB

Look beyond the big red barn to find the creative heart of Tauranga’s Historic Village. The Incubator Creative Hub supports 16 artist-run spaces spread throughout the Village, from ceramic studios and galleries to a vintage cinema, boutique music venue and art workshop campus. It’s where artists, makers and the wider community come together to create and celebrate. Monthly ‘street party’ exhibition openings turn the Village into a hive of art, while workshops and community projects keep the creative energy flowing all year round. It’s proudly accessible, and proof that art in Tauranga isn’t hidden in galleries, it’s thriving right out in the open.

THEINCUBATOR.CO.NZ

AWHI

Awhi Company is a Māori-owned pakihi creating blankets for the whole whānau. Their store in Tauranga Moana includes pēpi essentials, clothing, kai, skincare, books, gifts and everyday home items. They support over 30 Māori-owned businesses and every product in store is chosen with love. What began with handmade baby blankets has grown into a place where everyone can discover products made with care and feel wrapped in aroha.

AWHICOMPANY.CO.NZ

TRÉS CHIC / VILLAGE BEAUTY / HEMP DEPO (HISTORIC VILLAGE COLLECTIVE)

Three businesses share one roof here and each brings something distinct. Trés Chic adds flair with its mix of eclectic giftware and fabulosities, Village Beauty brings more than 30 years of experience in skin and beauty therapy, and Hemp Depo offers sustainable hemp clothing and alterations. Together they’ve created a friendly, community-driven marketplace where you can take your time, and easily f ind something you didn’t know you needed.

HEMPDEPO.NZ

RHYTHM AND FLOW

Tauranga Museum promises to transform the city centre as it unveils its stunning state-of-the-art floating design.

WORDS JO-MARIE BAKER

Hidden behind construction hoardings on Hamilton and Willow Street, a breathtaking project is beginning to rise that will at long last unleash Tauranga CBD’s full potential.

Tauranga Museum is due to open for Matariki celebrations in 2028 and will undoubtedly transform our city centre. The wider $306m civic precinct, Te Manawataki o Te Papa, is expected to triple daily visitor numbers, and the museum — with its stunning façade — will be a major drawcard.

Warren and Mahoney principal architect Vajini Pannila leads a large team who have designed the new museum to look as though it’s floating above the land.

“It’s a once-in-a-generation project,” she acknowledges. “It was a moment for zooming out and thinking about the future of cultural buildings and asking, ‘what will a museum be in the future?’ These cultural and arts projects are very close to my heart, and I believe quite deeply in the impact they can have on our next generation.”

Extensive design workshops and consultation with mana whenua have created a building which will return the site to a place of prosperity and become a vibrant public space.

“Mana whenua were once thriving on this piece of land. It was a place of abundance. One of our design strategies was to have a continuous landscape that’s uninterrupted underneath the building. That also means the general public should be able to flow through it, so the foyer is designed in such a way that you can walk from one side of the site to the other.

“One of the concepts for the site-wide landscape is this idea of flowing water and pebbles, and so we’ve shaped the entrance foyer, which has a big level difference, to get this feeling of water having carved away these ramps, stairs and terraces. We took the challenge of trying to create a place where people can stop and sit. It’s like a living room for the city.”

The façade itself is inspired by traditional Māori storage vessels, such as woven baskets and waka huia treasure boxes. Caramel-coloured aluminum blades with a hint of metallic speckle are woven around the outside of the building, while a textured brick bends and curves its way around the base of the exhibition space in a strong geometric design.

“We have some deep cutouts within the tilted blades with some reflective glass elements sitting behind them. So a weaving pattern emerges in different ways as the light hits it at different times of the day. The exterior melts away and then it builds back up. It’s got this rhythm to it,” Vajini explains.

Warren and Mahoney principal architect Vajini Pannila.

“We did a lot of work on developing a bespoke profile for those blades, to get this sense of reflectivity and shadow and depth. Throughout every day it will look different depending on where the sun is and the season. We put a lot of work into that.”

She’s most proud of how the design enables such a large building to sit so lightly on the land. “The façade was a challenge because in order to make the building look very simple, the form of it has to work really hard to tell the story of these vessels. Getting the material to flow around the corners is really pushing the innovation in New Zealand. I think we’ve turned something that was a challenge into something that will be a triumph for a lot of different New Zealand suppliers and contractors.”

One eye-catching feature is inspired by a hīnaki (eel trap), which has an opening to draw fish inside.

“Typically for museums and gallery spaces, natural light is not welcome. But we had a very collaborative process with the museum director and have created a large glass opening that you’ll be able to see from the waterfront to help attract people to visit. The museum is curating a very special object that will be seen from that aperture. It will look incredible!”

The design team also collaborated with local Māori artists whose work will be overlaid on various architectural features, such as a frit on the glazed atrium roof and walls, and patterns on some of the exterior brick.

“They’ve taken our site-wide concepts and they’ve translated it into their art. So there’s a lot of ideas that are reinforced and keep finding form through our work and their work.”

Vajini says cultural engagement and co-design has been integral to the project. “The museum is a moment of reconciliation where this site will return to being a place of coming together and prosperity again.

“Civic buildings are a place where we understand our shared identity. I think people will feel in awe of Tauranga’s history and really understand their place within these rich stories that have come before them.”

TAURANGAHERITAGECOLLECTION.CO.NZ

A FRESH CANVAS

At Toi Tauranga Art Gallery, the new Creativity Centre offers a welcoming space to slow down and explore.

WORDS JO-MARIE BAKER | PHOTOS BRYDIE THOMPSON, IAN HUTCHINSON + SUPPLIED

Angie Ogilvy-Clark, education lead at Toi Tauranga Art Gallery.

Hands-on creativity sparks curiosity and joy, and Toi Tauranga Art Gallery’s new Creativity Centre is now becoming a central city haven for tamariki and adults alike.

“Creating art is about communicating in a visual sense,” explains Toi Tauranga Art Gallery director Sonya Korohina. “It’s another language and a way to express yourself and begin to engage with the ideas of others. In our fast paced, over-stimulated world, our Creativity Centre encourages us to really just pause, slow down and engage more deeply with what’s in front of us.”

Sonya Korohina, director at Toi Tauranga Art Gallery

This light-filled space is one of the highlights of the gallery’s recent redevelopment and is designed to host school groups, holiday programmes, weekend drop-in activities, workshops for all ages and more.

“Our Creativity Centre is a wonderful education space for our schools to come through during the day but it’s a flexible space for all ages, so we can host everything from an art history lecture series to a community group who want to make tapa cloths. Parents can also bring their children here at weekends and do hands-on art activities. There’s lots of lovely natural light coming in too which is really important as that often affects your creative mood.”

Adjustable tables and custom-designed seating can accommodate different heights, while the addition of sinks, cupboards, a data projector and multi-use peg boards mean the Creativity Centre can transform into a creative workshop space suitable for different ages and diverse interests, or be hired for meetings and events.

Sonya says the gallery’s education programme ties in with the national curriculum, with free teaching resources provided to schools before and after their visit. A bus paid for by funders is also available, making it easy for schools to travel to the city centre.

“It’s really important that children get to experience exhibitions rather than just looking at art on an iPad,” she says. “There’s nothing like actually being able to view a painting with a lot of detail in it or seeing the brush marks that the artist has made.

“Our education staff are all trained teachers who also come from art backgrounds. They develop workshops and programmes that relate directly to the shows that are within the gallery, so that might include clay making, sculptures, painting or even screen printing. Each child leaves with an artwork they have created in response to something they have seen that day.”

The gallery is currently seeking a naming partner for the Creativity Centre and is keen to hear from interested businesses or organisations. “It’s a wonderful way to give back to the community and to our next generation as well. It’s also an opportunity to be aligned with creativity, innovation, toi Māori and design, and have that reach out into our schools and local families.”

“We’ve also developed an interactive ‘Curiosity Guide’, which is a free booklet for all ages. There’s a couple of pages for each artist, and you can literally spend all day drawing, painting and moving. There’s even a page that encourages you to move like a worm based on one exhibition. Our Curiosity Guide allows children and adults to have a more enriched and deeper experience at the gallery.”

An artistic treasure hunt also awaits young visitors. Four ‘wonderboxes’ are now hidden in the walls of the gallery, with small symbols the only clue that something lies inside. “When you find and open each door, all of which are at the height of children, there’s a little exhibition hiding there, all lit up, to view. We’ll be changing them out from time to time so artists are regularly being commissioned for a wonderbox installation.”

Sonya says the gallery’s vision is for the Creativity Centre to become a lasting creative legacy for Tauranga Moana, making it a place of innovation and community pride.

“We’re excited to now have a dedicated space that’s purpose-designed for creativity in the city centre. It engages all the senses and promotes lifelong learning, creativity and wellbeing for our whole community.”

ARTGALLERY.ORG.NZ

FISHER? HOWZAT?!

The inside story on how a local promoter got Fisher, the world’s most in-demand DJ, to play the first-ever gig at the Mount’s iconic Bay Oval cricket ground.

WORDS KARL PUSCHMANN

For the past five years, TradeMark Live co-director Toby Burrows has been driving past the Bay Oval International Cricket Ground dreaming about putting on a show there.

With its vast space and prime location right in the heart of Mount Maunganui, the venue’s untapped potential was obvious to Toby. Not only would a successful show there bring energy, pride and cultural vibrancy to the community, it’d also be a massive boost to the local economy, filling hotels, restaurants, bars and local businesses as music fans, primed for a good time, flooded into town.

But, he also knew an event at this scale would take years of planning and would involve jumping through multiple consent hoops, adhering to strict conditions, not least of which included safeguarding the Oval’s “sacred” cricket pitch, and finding a summer window within the ground’s international cricket schedule. And, perhaps most difficult of all, the crucial task of finding an artist worthy of headlining such an iconic event.

Fortunately, Toby and his business partner Mitch Lowe knew just the man for the job.

“We pitched the idea to Fisher,” he says. The award winning DJ and house music producer is one of dance music’s most in-demand artists and is also one of Toby’s most requested acts. As he says, “Fisher and this venue were a perfect recipe.”

Having brought Fisher over last summer for two massive shows, including a record-breaking gig at Auckland’s Victoria Park, Toby and Mitch had an in, but with Fisher’s global popularity, they knew that they’d still have to convince the superstar.

“He’s a surfer, so I sold him on Mount Maunganui being a beachside town in the middle of summer,” he smiles. “And, I told him it would be the first time that this venue's ever been used for a large-scale concert, so it'd be a really iconic play that would go down in the history books.”

Even with the compelling sales pitch, Fisher made them sweat for an answer. “He sat with it for about four months,” Toby laughs, remembering the nervous wait. “But when he came back to us, he was really fired up about it. We definitely popped the champagne when he confirmed. We knew that when we announced it, it would get a massive response, and it has. It’s had a crazy, crazy response.”

Toby says they’re planning for a record-breaking 25,000-30,000 people at the show and is promising that it’ll be a big night.

“The production is so far beyond anything that's been done in New Zealand before,” Toby says. “Last year was big at Victoria Park. This is looking at three to five times bigger than that. With DJs, there’s a bit of a production arms race as to who can outdo each other. They're always trying to have the craziest show in the world. I think Fisher’s team have really outdone themselves with the design of this one. It's going to be pretty impressive.”

To mark the occasion and make a day of it, the gates will open in the afternoon. You can expect a festival atmosphere, with Toby saying there’ll be several support acts warming up the crowd and performing before Fisher takes the stage, to bring the event to a triumphant close.

“To do this dream idea in our hometown is really special,” Toby says. “Culturally, having something so cool in your city gives it an energy that makes it a desirable place to live. And even if there's no other show that ever happens at Bay Oval, this will be remembered forever.”

Fisher plays Bay Oval, Saturday, January 31.

For tickets, visit trademarklive.co.nz

EPICUREAN ESCAPE

Downtown Tauranga’s finest dining gems are raising the bar when it comes to exquisite cuisine. Discover a taste of sophistication at every turn.

CLARENCE

Tauranga’s diners know Clarence well. Set within one of the city’s landmark heritage buildings, the old post office, it offers a Mediterranean-inspired menu shaped by the seasons and driven by local produce. The relaxed yet refined atmosphere is ideal for an unhurried lunch, formal dinner or simply a glass of wine that turns into another. 51 Willow Street

CLARENCETAURANGA.CO.NZ

SAINT WINE BAR

One of the best curated wine selections in town also comes with a selection of delicious seasonal shared plates. What screams summer better than a white anchovy doughnut, wagyu tataki or tuna crudo, washed down with a glass of Sparkling Albariño, or a Deep Down Blanc? Check the Saint Wine Bar socials for opening hours as they are subject to change each week.

105 The Strand

SAINTWINEBAR.CO.NZ

HARBOURSIDE RESTAURANT

Overlooking Tauranga Harbour, Harbourside Restaurant blends modern fine dining with relaxed coastal charm. Housed in a lovingly restored 1930s yacht club, it’s a family run gem where Peter and Anita Ward, their son Cameron (head chef) and daughter-in-law Nicole (maître d’) create a beautiful all-round dining experience. The menu celebrates fresh, seasonal produce from local growers, crafted into flavour-driven dishes that reflect the Bay’s bounty. With sweeping waterfront views, Harbourside offers an elegant yet unpretentious taste of Tauranga at its best.

150 The Strand

HARBOURSIDETAURANGA.CO.NZ

1920 CUCINA & GRILL

New to The Strand, Cucina and Grill offers a distinctive waterfront dining experience, housed in an historic 1920s building. The menu brings together Italian culinary traditions and the smoky flavours of Brazil’s Pampas grills. Share starters like Shiitake Arancini or Lamb Croquettes, then move to mains such as Pressed Pork, Lamb Rump or 12-hour slow-cooked Beef Ribs for two. Seasonal pasta and risotto, including Kumara Gnocchi and Mare e Monti, complement a relaxed atmosphere all year round.

85 The Strand

1920.CO.NZ

PICNICKA

For those looking to dine in style, look no further than Picnicka. A vibrant open-air restaurant in the heart of Downtown Tauranga, Picnicka celebrates local produce, offering dry-aged meat cuts and a curated wine list. Designed for long lunches, after-work drinks and weekend gatherings, it’s a place where great food and people come together.

2/38 Elizabeth Street

PICNICKA.COM

TRINITY WHARF

Perched on the waterfront, Trinity Wharf’s restaurant offers stunning harbour views from both its sun drenched interiors and inviting deck. Guests can pair elegant, seasonal dishes with an expertly curated selection of wines, craft beers and cocktails. For a more indulgent experience, traditional High Tea adds a touch of sophistication. Open daily for breakfast, lunch, drinks and dinner, it’s the ideal spot to enjoy one of the best harbour-side dining views.

51 Dive Crescent

TRINITYWHARF.CO.NZ/RESTAURANT

MACAU

Step into Macau Restaurant on Tauranga’s waterfront for contemporary Asian flavours and share-style dining. This award-winning spot delivers communal plates inspired by pan-Asian fusion. Think fresh local produce, Pacific twists and big bold flavours. Their upstairs lounge offers creative cocktails and sweeping harbour views, and it’s available for private events or larger groups.

59 The Strand

DINEMACAU.CO.NZ

THE BARREL ROOM

A cosy microbar and eatery serving finely crafted drinks and flavour-packed bites, The Barrel Room is where you will always find the perfect pour. With their epic weekday lunch deals, regular live music and events, a rotating selection of beverages sourced from top breweries, wineries and distilleries across New Zealand and beyond, it’s a great haunt for after-work drinks or settling in on a weekend.

26 Wharf Street

BARRELROOM.CO.NZ

FLORENCE BISTRO

One of Tauranga's newest restaurants, Florence Bistro is full of Mediterranean charm, with fresh pasta, grilled seafood, crisp seasonal salads and rich comforting meats at the heart of every plate. It’s unfussy, with flavour packed cooking made with love, good oil and fresh ingredients that speak for themselves. Their menu is testament to the belief that great food doesn't need to be complicated to be exquisite.

90 Devonport Road

FLORENCEBISTRO.CO.NZ

THE HOP HOUSE

The Hop House offers some of the best hand-crafted burgers and pizzas in town. Quality ingredients and house-made sauces combine to deliver a flavourful experience at an affordable price. Add in a tasty brunch menu on the weekends or their famous Sunday Roast Lunch and you can't go wrong. Good beer and coffee, as well as great vibes and friendly service, is a top priority for this family-owned bar and eatery.

12 Wharf Street

THEHOPHOUSE.CO.NZ

ITALIAN TOUCH

Hayley Barnett checks out Tauranga’s hot new spot for serious meat lovers, 1920 Cucina and Grill. PHOTOS ILK PHOTOGRAPHY

The husband and wife team behind the Mount’s Mamma Mia Trattoria have crossed a bridge — both metaphorically and literally — to fine dining. Though they’d never admit it and are quick to assure me that this new establishment is much more relaxed than it looks. As we sit in a beautiful heritage building, with its elegant high ceilings and the meat cooked to perfection, it certainly feels close.

Having recently opened 1920 Cucina and Grill at 85 The Strand, Luciano Souza and his wife, chef Cimone Juliani, decided to pour their heritage, history and hearts into this new venture, and it shows.

The couple, both born and raised in southern Brazil to Italian families, carry two culinary cultures in their bones, and for 13 years, the pair’s Mount customers would rave, again and again, about the pasta, but also, oddly enough, the steaks. “Some days I cooked more steak than pasta,” Cimone laughs.

While they’ve always stayed close to their Italian roots, they also dreamed of showcasing the rustic barbecue traditions they grew up with.

“In our region, every house has a barbecue,” Luciano explains. “If you’re not hosting one, you go to someone else’s.”

Barbecuing is as natural as breathing, and when paired with the technique-driven Italian dishes they were raised on, the couple found that a new kind of offering emerged. “We thought, why not focus on meat but keep our Italian touch?” says Cimone.

At 1920 Cucina & Grill, that balance is highlighted in the menu. They use premium New Zealand meat, which is something the pair say they appreciate more after years spent cooking abroad.

“The flavour here is amazing,” Luciano says. “It’s tender, fresh, really good to work with.”

Beef Tartare

Among the dishes earning early attention is the Beef Tartare, a first hint that this might be pretty close to fine dining. The Surf and Turf Carpaccio feels equally indulgent. And Luciano’s beloved Beef Ribs embrace that charcoal-barbecue soul he grew up with, cooked low and slow for bone-hugging flavour.

“We don’t like to think of the menu as being a fusion of flavours, but more a harmony of heritage,” says Cimone.

“Much like the structure that houses us, our Cucina & Grill is grounded in history,” adds Luciano. “Our aim is always to bring to the table traditions passed down by generations of our Italian and Southern Brazilian family.”

Pressed Pork with Parmigiano Risotto

The name 1920 is inspired by the era in which 85 The Strand was built and pays tribute to one of Tauranga’s oldest and most iconic buildings. Behind the scenes, the duo are steadily working toward an even bigger dream: a full charcoal kitchen, the kind used across Brazil, Argentina and Uruguay.

“That’s our second phase,” Cimone says. “We want people to know us first, then we’ll bring in the real barbecue.”

For now, it’s not fine dining, they continue to assure. The couple want the new restaurant to be a place where diners can gather and taste the story of two cultures, but mostly where people feel comfortable while eating good food. They’ve certainly achieved that, and if a little fine-dining magic slips through, well I’d say that only adds to the charm.

85 The Strand, Tauranga

1920.CO.NZ

WHAT’S ON

Tauranga’s event season is in full swing. A mix of sport, music and big-name performers are bringing plenty of life to the city. Whether you’re staying local or hosting visitors, there’s so much to see and do. “This summer is going to be huge,” says Tauranga mayor Mahé Drysdale. “Our city will be buzzing with events for everyone. Locals can enjoy an incredible line-up right here at home, and visitors will get to experience Tauranga at its absolute best – welcoming and full of energy.”

BLACKCAPS VS WEST INDIES — TEST MATCH December 18–22 — Bay Oval

Five days of classic summer cricket as the BLACKCAPS face the West Indies. Experience a lively crowd, great match-up and that unmistakable Bay Oval atmosphere.

L.A.B. & STAN WALKER
December 27 — Wharepai Domain

Two of Aotearoa’s most loved acts return for an afternoon and evening of music in the heart of the city. A strong line-up and a cruisy festival feel is exactly the kind of day Tauranga does well.

NEW YEAR’S EVE CELEBRATIONS
December 31 — Tauranga city centre, Mount Maunganui, Greerton, Matua, Pāpāmoa

Music, entertainment, food trucks, and a 9.30pm fireworks display at all sites (except Greerton which has a light show). A relaxed, fun New Year’s Eve for families and anyone keen to stay close to home.

HOT SPRING SPAS T20 BLACK CLASH
January 17 — Bay Oval Team

Rugby squares up to Team Cricket, led by Kieran Read and Dan Vettori. Fast, noisy and full of personality, this event is always a crowd-pleaser.

JIMMY CARR — LAUGHS FUNNY TOUR
January 25 — Mercury Baypark

A night of sharp, unapologetic comedy from Jimmy Carr as he brings his latest tour to Tauranga.

BAYPARK SPEEDWAY — SUMMER SERIES
Various dates — Mercury Baypark

Stadium High-powered racing, packed stands and full-throttle excitement, the summer series is back with a full run of events.

THE CHIEFS VS FIJIAN DRUA
January 30 — Blake Park

Get ready for a summer showdown as the Chiefs take on the Fijian Drua at Blake Park. Expect high-energy footy, electric fan spirit, and a warm-weather evening out for friends, families and rugby lovers alike.

FISHER
January 31 — Bay Oval

Global dance heavyweight FISHER becomes the first artist to stage a major concert at Bay Oval – set to be the biggest party the Bay has ever seen.

UB40 FEATURING ALI CAMPBELL
February 7 — Bay Oval

A summer favourite, with Ali Campbell bringing the Red Red Wine and a stack of hits to Bay Oval, all wrapped in an easygoing festival feel.

BEAST OF A FEAST
February 28 — Soper Reserve

Tauranga’s not-so-typical beer, food and music festival returns, featuring Ladi6, Avalanche City and P-Money.

TOI TAURANGA ART GALLERY
Current exhibitions — Tauranga

The gallery has reopened with a fresh line-up of exhibitions from artists across Aotearoa, Australia and the Pacific. It’s definitely worth stopping in to see what’s new.

WHATSONTAURANGA.CO.NZ

Classic hits

Just a Mum’s Anna Cameron has been cooking up a storm for her new book, featuring an indulgent collection of family-friendly favourites. Here we serve up a few of the hits.

French Apple Cake

A timeless classic, traditionally made with very thin slices of apple in a rum or almond infused batter. My version is quick and easy, perfect for afternoon tea or as a dessert served with yoghurt.

MAKES 12 | PREP TIME 30 MINUTES + COOLING | COOKING TIME 35+ MINUTES

INGREDIENTS

4 large apples, peeled and cored

1 cup plain white flour

1 tsp baking powder

1⁄4 tsp salt

115g butter, at room temperature

2/3 cup white sugar, plus extra

to sprinkle

2 eggs

2 tbsp milk

1 tsp vanilla essence

1 tsp almond essence

Icing sugar to dust (optional)

METHOD

Preheat the oven to 175°C, positioning an oven rack in the centre. Grease the base and sides of a 22 cm-round springform or loose-bottomed cake tin and line it with baking paper.

Cut the apples into 1 cm pieces (you should have about 3 cups) and set aside.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar for 4 minutes until light and fluffy.

Add the eggs one at a time, mixing well between additions, then beat in the milk, vanilla and almond essence (see notes). The mixture may look a little curdled at this stage.

Gently fold in the flour mixture until no flour is visible then fold the apples into the batter until evenly distributed.

Spoon the thick batter into the prepared tin and smooth the top. Sprinkle an extra 2 tablespoons of sugar evenly over the top.

Bake for 35 minutes, or until the top springs back to the touch and a skewer inserted into the centre comes out clean. If needed, continue to bake, checking every 3–5 minutes, until the cake is fully baked and golden. If the top of the cake is becoming too golden brown, loosely cover in foil until baked through.

Allow to cool in the tin for 20 minutes, then carefully transfer to a wire rack.

Serve warm or cold, dusted with icing sugar if desired — it’s lovely with whipped cream or yoghurt.

This cake can be stored at room temperature, loosely covered with a cake cover or tented foil, for 1–2 days, or in an airtight container with a paper towel to absorb moisture for 3–4 days.

Chicken and Bacon Fettuccine

This oh-so indulgent pasta dish is a quick midweek meal to make when you feel like something a little bit fancy.

SERVES 4 | PREP TIME 15 MINUTES | COOKING TIME 20 MINUTES

INGREDIENTS

300g fettuccine

45g butter

7 rashers streaky bacon, diced

300g skinless, boneless

chicken breast, thinly sliced

1⁄2 onion, finely diced

2 cloves garlic, minced

6–8 button mushrooms,

cleaned and sliced

11⁄4 cups cream

1⁄2 cup parmesan, finely grated

1 red capsicum, finely sliced

METHOD

Bring 3 litres of salted water to a boil in a large saucepan. Add the fettuccine and cook for 2 minutes less than the packet instructions. Drain, reserving 3⁄4 cup of the cooking water. Set aside.

While the pasta cooks, heat 15g of the butter in a large frying pan. Fry the bacon until crispy, then drain on a paper towel.

In the same pan, sear the chicken slices in the bacon fat for a few minutes on each side until just cooked. Set aside on a plate with the bacon and cover with foil.

Wipe the frying pan with a paper towel, then melt the remaining 30g butter over a medium heat. Add the onion and garlic and cook for 2 minutes until translucent. Add the mushrooms and cook for about 4 minutes until softened and well browned.

Stir in the reserved pasta water and the cream, parmesan and capsicum. Bring to a gentle boil and simmer for 2 minutes.

Add the drained fettuccine to the sauce, using tongs to toss and coat thoroughly. Fold in the bacon and chicken and heat through for a further 2 minutes until the chicken is cooked.

Serve immediately in bowls, garnished with parmesan and parsley if desired.

Roasted Cauliflower and Chickpea Salad

This salad looks stunning on the table. I love the combination of flavours and textures — the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.

SERVES 6+ | PREP TIME 30 MINUTES | COOKING TIME 50 MINUTES

INGREDIENTS

1 head cauliflower

420g can chickpeas

1 tsp turmeric

1 tsp ground coriander

1⁄2 tsp paprika

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1⁄2 tsp salt

1⁄4 tsp pepper

1⁄4 cup olive oil

Dressing:

1⁄4 cup olive oil

2 tbsp lemon juice

2 tbsp honey

1 tbsp lemon zest, finely grated

1⁄2 tsp ground cumin

Pinch salt and pepper

To Serve:

Handful of rocket, torn

1/3 cup dried cranberries

1⁄4 cup slivered almonds

70g feta, crumbled

10–12 fresh mint or coriander

METHOD

Preheat the oven to 200°C. Lightly spray a large roasting dish with oil.

Cut the cauliflower into small florets — you should have about 5 cups. Place in a large bowl.

Rinse and drain the chickpeas, then pat them dry on a clean tea towel, then add them to the bowl.

Sprinkle in the turmeric, coriander, paprika, onion powder, garlic powder, salt and pepper and stir through. Drizzle with the oil and toss to coat evenly.

Spread out on the prepared tray and roast for 20 minutes. Stir, then continue roasting, gently stirring every 10 minutes, for a further 30 minutes, or until the chickpeas are crisp and the cauliflower is tender and golden but holding its shape. Set aside to cool slightly.

To make the dressing, whisk together all the ingredients in a small bowl.

To serve, transfer the cooled cauliflower and chickpeas to a large bowl or serving platter. Add the rocket and dressing and toss gently. Fold in the cranberries, almonds, feta and torn mint or coriander leaves.

Enjoy warm or cold. Store covered in the fridge for up to 2 days.

The Best Chocolate Chip Cookies

Crisp on the outside, soft and chewy in the centre, these cookies are easy to make, and you can freeze the dough for fresh cookies any time you desire. There’s nothing quite like the smell of freshly made cookies.

MAKES 26 | PREP TIME 30 MINUTES + CHILLING

+ COOLING | COOK TIME 15–18 MINUTES

INGREDIENTS

170g butter

2 cups plain white flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1 packed cup brown sugar

1⁄2 cup white sugar

1 egg

1 egg yolk

1 tbsp vanilla essence

11⁄2 cups milk or dark chocolate

drops, chips or chunks

METHOD

Place the butter in a small bowl, cover and microwave in 30-second bursts until melted. Set aside to cool slightly.

In a bowl, stir together the flour, baking soda and salt. Set aside.

In a stand mixer with a paddle attachment, beat the melted butter with the brown sugar and white sugar on a medium speed for 2 minutes until well combined. Add the egg, egg yolk and vanilla and beat for 3 minutes until light and creamy.

Add the flour mixture and mix lightly until just combined. Then use a wooden spatula to gently fold in the chocolate.

Refrigerate the dough for at least 1 hour, or preferably overnight.

When ready to bake, let the dough stand at room temperature for 20 minutes. Preheat the oven to 165°C fan-forced, positioning one rack in the upper third of the oven and another in the lower third. Line two large baking trays with baking paper.

Roll 2 tbsp-sized scoops of dough into balls and arrange 5cm apart on the prepared trays. You may need to cook 3–4 batches.

Bake for 15–18 minutes, or until the edges are turning golden brown and the tops are mostly set (the larger the cookies, the longer they will take to cook).

Allow to cool completely on the trays — they will firm up as they cool.

Store in an airtight container for up to 5 days.

Images and text from Just a Mum’s Kitchen by Anna Cameron, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand. RRP$45.

Centre stage

Tauranga Arts Festival will come to life with a dazzling circus, bold beats, sharp wit and homegrown brilliance.

WORDS Monique Balvert-O’Connor

Hayley Sproull is The Baroness.

Internationally acclaimed circus performers, musicians, authors, actors and comedians will be amongst those set to thrill at the 2025 Tauranga Arts Festival. Taking to our stages will be the likes of Cirque Bon Bon, Tami Neilson, Hayley Sproull, Rhys Mathewson, Te Radar, Chelsea Winter and Catherine Chidgey to name but some. It’s an impressive line-up that also includes plenty of local talent keen to delight the crowds at their city’s flagship art festival event, kicking off over Labour Weekend.

Tauranga DJ queen Ayesha Kee.

Ayesha Kee doesn’t plan on raising the roof of the Carrus Crystal Palace, but she’s sure hoping she’ll have that glorious tent rocking.

The Tauranga DJ queen can’t wait to “slay the disco way” during the Tauranga Arts Festival where she’ll help fulfil many a dazzling disco dream. Ayesha will team up with powerhouse vocalist Lisa Tomlins to deliver a Queens of Disco event. Expect the most iconic disco anthems ever to hit the dancefloor. Think Diana Ross, some Pointer Sisters, Bee Gees… feel good music, Ayesha says, that’s likely to seduce many, of varying age groups, onto the dancefloor.

By day Ayesha is a community development manager at Kaiwhakahaere Whakawhanake Hapori. By night, well, that’s alter ego time.

“I have always loved music but never learnt an instrument, so I got into deejaying about 20 years ago. I love it so much as there’s the opportunity
to take people on a musical journey, and you just make people happy,” she beams.

Tauranga’s proud to claim her. While Ayesha’s only been Tauranga based for 10 years, Ngāti Ranginui is her iwi and Ngāi Tamarāwaho her hapu.

She will be one of an array of local talent in the spotlight over festival week. 

UNO is proud to be sponsoring what’s expected to be a hugely popular festival event: comedian Hayley Sproull’s show The Baroness. It’s so named as Hayley is The Baroness sky-rocketing towards 40, with a “happily untenanted” womb and a life of love, leisure and lingus. Hayley feels less barren and more Baroness.

As a Baroness, her focus is on making “martinis, not milk. She changes her mind, not nappies. She wants durries, not diapers.” Tauranga Arts Festival attendees can rest assured she’ll be delivering not a child, but copious amounts of chuckle-worthy moments.

Tauranga Arts Festival general manager Sarah Cotter says this year’s event will be full of fun, magic and vibrancy, with world-class performances, thought-provoking conversations and experiences to stir the senses and soul.

Ozi Ozaa.

Local creatives playing a part in delivering all that wonder include the festival team’s very own content creator Fabio Camera, who, like Aeysha, cannot resist the call of music when his day job is over. Aptly, he’s a musician in a band carrying a name meaning work and happiness - Ozi Ozaa. This Afrofunk band will perform on the Tauranga Waterfront in the Carrus Crystal Palace Spiegeltent.

Still on the music front, local talent will also be showcased during two of the festival’s free events - Opus Pocket Orchestra Concert and Undergrand.
The former is focused on little listeners and will feature 30-minute concerts offering young ones a joyful, interactive introduction to orchestral music. Undergrand, meanwhile, has been dubbed “a piano
in the wild”. Imagine stumbling upon a baby grand piano in the most unexpected places, like Mount Main Beach at Sunrise, Tauranga’s waterfront after dusk, and in a city park by day. This roaming, open-air musical experience will include a line-up of up-and-coming Tauranga students and seasoned pianists playing everything from classical to jazz
to improvised soundscapes.

Battle Chorus.

Playing a key, guiding role in two events is award-winning Tauranga born and raised Jason Te Mete (Ngāti Ranginui, Ngai Te Rangi), a freelance actor, singer, dancer, director, pianist, and playwright/writer. His festival babies are Battle Chorus – where two choirs go to war — and also Waiata Mai, a free-to-all sing-along (watch out for some local legends, like a free-to-all sing-along that closes the festival on Sunday November 2. 

The final days of the festival, in early November, involve Escape, with its focus on the literary. In amongst the major New Zealand fiction writers is Tauranga’s own Anne Tiernan, author of bestselling novel The Last Days of Joy (partially set in Tauranga), and (recently released) The Good Mistress. 

Less joyful, but inarguably good, is the demise of the New Zealand media, and Tauranga’s investigative journalist Jared Savage will speak to this in Media Madness. Jared will join a line-up of journalists in unpacking and debating the media landscape of 2025.

Sarah Ell will also offer learning opportunities. Sarah’s recently published book The Spirit of a Place, is a new history of The Elms | Te Papa Tauranga, recognised as one of New Zealand’s most significant heritage sites. Sarah’s talk promises a rare glimpse into Tauranga’s layered past.

This part of the festival will honour the late, great Tauranga writer Sherryl Jordan who wrote beloved novels for children and young adults, including:
Rocco, The Wednesday Wizard, The Juniper Game, and Winter of Fire.

Escape invites people to “sit back, relax and immerse in a suite of scintillating conversations”, says former Tauranga resident Claire Mabey. She would know - she devised the programme. Claire, who is of strong literary pedigree, has strong ties to the festival, having been part of the organising team on previous occasions. Amongst her accomplishments,
Claire is The Spinoff’s book editor, the founder of Wellington’s Verb Festival, and author of The Raven’s Eye Runaways (and its just-completed sequel).

To end with a Z… back by popular demand is Tauranga Zinefest. This popular independent publishing event that celebrates creativity on
the fringe returns.

Undergrand's piano in the wild.

FREE EVENTS

The festival excitement includes a diverse range of family-friendly and free events offering the chance to be wowed, to sing your heart out, get creative and to have a giggle or two, says its proud and excited general manager. 

“This is Tauranga’s festival, and we want to make it as accessible as possible to as many Tauranga people as we can,” Sarah says.

Some of the free events (Undergrand, Zinefest, Opus Pocket Orchestra Concert) are mentioned above. Add to that Waiata  Mai, Obelisk Natura and CAR-A-OKE! 

For show times and tickets, visit taurangafestival.co.nz

Reggae, revolution and red red wine

Karl Puschmann catches up with Ali Campbell, the legendary UB40 frontman, to talk band beginnings, protest and politics, their big hits, and why he can’t wait to bring the band’s reggae vibes back to the Bay.

Ali Campbell is bleary-eyed but upbeat when UNO calls. It’s 8am in the UK, and the UB40 frontman only got home from a European festival tour yesterday.

“It’s all a bit mad here,” he jokes, before settling in for a breezy and candid chat about UB40, the influential reggae band he co-founded in 1978 and led to global success before inner band turbulence saw them splitting into two groups.

But before getting into the past, we need to talk about his future return to Aotearoa to headline music festival Kingston Calling this Waitangi Weekend. The brand new reggae tour, with seven stops across the North Island, also features Katchafire, The Black Seeds and Corrella.

“I’m very, very happy to be coming back. It’s one of my favourite places,” he enthuses. “I’ve got a lot of friends there, a lot of Māori friends, so we always have a great time. It's a beautiful country.”

Then he pauses and says, “There are some weird things happening politically that I'm not too sure of. I've heard about the new Prime Minister... I've got to look at all that.”

You may think it’s unusual that a British music icon would know about or even be interested in our politics, but Ali has a long history with our country. He lived here for months when he was a judge on reality show New Zealand’s Got Talent back in 2012, his current tour manager is Māori and he’s even taken the time to read something that a lot of us haven’t; the Treaty of Waitangi.

“I lived in the middle of Auckland in the Viaduct. I know my way around,” he laughs. “And, of course, we've travelled extensively around both the North and the South Islands.”

Aotearoa’s always had a huge love for UB40. This stretches right back to the band’s cracking debut single, the politically charged deep reggae groove of Food For Thought, which topped our charts in 1980, to give the band their first-ever Number One hit. But when I ask why he thinks the band has resonated with us Kiwis so much, he’s modest, saying, “It’s not UB40 that people love. It's the music. People love reggae music.”

“Reggae is unifying, and it's still cool today,” he continues. “That's the important thing. It's still cool. People like us because we're an accessible reggae band.”

Ali grew up in South Birmingham, “on the wrong side of the tracks,” as he says, surrounded by the colourful sounds of the Caribbean and Asian cultures that were his neighbours. Unlike most of England at that time, it was a true multicultural environment, and one that impacted his world view.

“I was very lucky. I had Jamaican, Indian, West Indian and Arabic friends. I grew up amongst this melting pot. I loved it. It gave me a broad outlook on life. I wasn't prejudiced against anybody. Just fascists, I didn't like them. I’d go to a lot of anti-fascist demos and all that stuff. But we'd do it all together.”

Then grinning he adds, “And generally, the police were our enemies. Everybody else was friends.”

Aged 15 he went and saw Bob Marley and the Wailers in concert. It would be a transformative experience.

“It was like seeing the Messiah. I was totally blown away,” he says, a note of awe still resonating in his voice. “The year before that, I'd seen the Jackson 5. And that also blew me away because I was a mad Jackson 5 fan as well. Those two years basically showed my musical future to me. It was life-changing.”

After the show, he decided to form a band. But his plan had two big problems.

“We didn't know how to play. And we didn't have any instruments, so we... acquired our instruments, let's say,” he laughs. “We were on the dole, so we couldn't go and buy them. We had to acquire them.”

With instruments “acquired”, all they had to do next was learn how to play them. To do this, they continually played the 12” version of Gregory Isaacs reggae hit, ‘Mr Know It All’, which features a dub breakdown in the middle, deconstructing each part and slowly working it out by playing along. Eventually, they got to the point where the record stopped and they could continue jamming.

“And that's how we learned to play. Six months later, we'd written our first album, which went on to sell eight million copies. It was ridiculous,” he grins.

That album was Signing Off, a groundbreaking and politically charged album of deep groove reggae whose music and message still resonate today.

“We followed Bob Marley's lead and other reggae artists like Lee Perry, who were political. We felt obliged if we got a platform to write something relevant. And we continue to do so.”

As an example, he cites ‘Burden of Shame’, which, when he sings it live now, has the lyrics “A baby in Gaza dies,” instead of “A boy in Soweto dies”.

“Depressingly, the songs are still as relevant as they were when we wrote them,” he sighs. “I've learned that you don't change anything by singing about it. It's as simple as that. All we're doing is voicing an opinion. It doesn't change anything. Things might have got worse even.”

As well as their political material, UB40 also explored the smoother, pop-leaning side of reggae, with their hugely popular Labour of Love albums, which saw them performing covers of the songs that had influenced them, like ‘Red Red Wine’, ‘The Way You Do the Things You Do’ and ‘Here I Am (Come and Take Me)’.

“We kept getting asked about why we played reggae, so we decided to do those albums,” he says, laughing that they’d been strongly advised against recording a covers album. Labour of Love would top global charts, including here, and go on to sell over 21 million copies.

“They’re the songs we used to hear on jukeboxes in cafés where we used to hang out as kids, playing pinball and running errands for prostitutes. We grew up listening to those songs. We loved them, and we knew that anybody else who got to hear them would love them as well. And we were right.”

After 24 years together, tensions within the band led to a split in 2008, with Ali moving on to front his own group, UB40 featuring Ali Campbell, while the remaining members continued under the original name.

“When I left it was sad, but I couldn't carry on with them. They wouldn't let me promote my second solo album, which was called Running Free, ironically enough,” he says. “All I wanted was a month off to promote it, and they were steadfastly telling me I couldn't do it, so I walked. It’s all very silly and a very petty argument. But I was quite happy to leave and I've had a great time since. I've got my new band, who are all seasoned reggae players, and I love them. That's who I'm bringing to New Zealand. I think they’re the best band around.”

Which makes them a fitting choice to headline Kingston Calling, especially as it’s the first-ever concert to be played at The Bay Oval, in the heart of Mount Maunganui.

“I'm a little bit nervous,” Ali admits when asked how it feels to be christening this new venue. “But it's fun being the first to do anything really.”

I confess to taking a sneak peek at some of his recent setlists, which gets a chuckle when I say he’s bringing some absolute bangers that will keep all fans of UB40’s multifaceted career extremely satisfied.

“It's more or less a Greatest Hits set,” he smiles. “We're not self-indulgent. We know what the people want to hear, so that's what we do.”

Purchase tickets to Kingston Calling at

kingstoncalling.co.nz

A new rhythm

After calling the Waikato home all his life, Katchafire frontman Logan Bell recently moved to the Bay.

It was just two short years ago that Logan Bell, the Katchafire frontman, and his family made the move from the Waikato to Tauranga’s Welcome Bay. For his wife, who grew up in the Bay, it was a return to her roots, but for Logan it was a completely new experience. While he’d toured the world many times over with the band, the Waikato was the only place he’d ever called home.

“This is the first time I've moved away,” he admits. “We love it here. It's really awesome for our family. I love my house. I'm a total homebody. I don't go anywhere else”.

Then he laughs and says, “I’m nearly a real local now, bro. I almost don't need Google Maps to get around now.”

Already, he says, the relaxed lifestyle, beachtown vibes and the musical community here in the Bay has begun to influence his music.

“Your environment and your vibe always has a lot to do with what's coming out creatively. This morning I was in the studio with Tiki Taane. The other week, me, Laughton Kora, Fran Kora and Joel from LAB got together and had a bit of a jam. It's just a nice community here and a nice vibe for me.”

Over their almost 30-year-long career, Katachfire has become one of Aotearoa’s most beloved reggae bands, first coming to national attention with their 2003 debut album Revival, before building an international audience through hits like ‘Frisk Me Down’, ‘Giddy Up’ and ‘Get Away’ and going on to tour with legendary reggae acts like The Wailers, Shaggy, Lauryn Hill, and, of course, UB40 who they’re sharing the stage with at Kingston Calling.

“We’re blessed to get the call up,” he smiles. “UB40 has always been a huge inspiration of ours, we kind of modeled our career off them. We’ve followed their example and their path in a lot of ways.”

While music styles come in and out of fashion, reggae’s popularity has never waned, especially here in Aotearoa. This, Logan says, is because

reggae is the “people’s music”.

“It touches on matters of truth. And a lot of it's to do with the underdog truth, the sufferer's truth. We, as a nation, are born of that. We can identify with these stories, and we have our own to tell as well. That's why I think it's so easy for us to feel connected to reggae and feel a part of the music and the messages.”

Blooms with heart

Melissa Cox has opened her lush Pāpāmoa garden, to provide local brides with budget-friendly blooms that are all grown with love.

WORDS JO-MARIE BAKER | PHOTOS KATIE COX

Flowers add a glorious touch to weddings and other special occasions but can often set you back thousands of dollars.

That’s why avid gardener Melissa Cox is now offering an affordable alternative by launching a new business called Pāpāmoa Pick Your Own Flowers. Here you can help yourself to as many blooms and as much greenery as you can carry for just $100.

Dubbed ‘the little garden with a big heart’, Melissa wants to help those who cannot afford traditional florist services.

“I love florists but I remember how stressful it was to not only plan a wedding, but to pay for it. I’m filling a niche for people who don’t have the money in this economy but still want pretty flowers for their wedding, baby shower, birthday, tangi or corporate event.

“I firmly believe in community and helping each other out. I’m already growing flowers in my garden, so if you need them, take them.”

Melissa also goes the extra mile to make flower picking a special experience by playing relaxing music and serving cold drinks and biscuits. “People just need to bring their own buckets. I’ll provide scissors and garden gloves,” she smiles.

Only two bookings per week are available between October and April, to ensure there’s enough flowers to go around. Brides-to-be can bring up to three helpers with them, and have a maxiumum of one hour to pick whatever they like from Melissa’s home garden.

“My favourite are lilies because they’re just like starbursts of happiness. Calla lilies were my wedding flower, and royal lilies are incredibly fragrant. I really love ferns too, so I have several kinds growing here. I love everything that looks whimsical.”

The scent of lavender greets everyone who visits this standard residential-sized garden. But in spring and summer it’s bursting with dahlias, hydrangeas, carpet and long-stemmed roses, gerberas, gladioli, statice (sea lavender), African daisies, flowering herbs and every shade of green foliage imaginable. “I have lots of random wildflowers everywhere too. I never know where they’re going to pop up!”

People are welcome to visit in autumn and winter also, where for a discounted price of $75, they can pick any greenery they like along with long-stem lavender, African daisies, pink camellias and flowering jade.

While most people are happy to assemble their own bouquets, vases or table arrangements at home, Melissa can whip up a bridal bouquet for $50 or a bridesmaid bouquet for $25 if floral arranging isn’t your forte.

“My mum was an interior decorator and a dried flower arranger who ran her own gift shop. On the side she also did fresh flower bouquets to order, so she taught me how to do a good job of arranging a bouquet.”

Melissa can also source affordable supplementary blooms or specific colours that people might require from other local growers. “There is a wonderful dahlia grower in Tauriko who I partner with. For $25 I can have a bunch of high-end dahlias waiting here for you in whatever size or colour you want, depending on the season.”

Melissa developed her garden from scratch during Covid lockdowns after buying her Pāpāmoa home in 2020.

“I garden for therapy. It’s proven to be good for you. Serotonin, your happy hormone, increases when you’re in the sun, in the dirt, and connecting with nature.”

Melissa’s secret is to water regularly and feed the garden heavily with fertiliser. She never uses pesticides, instead spraying plants with neem oil and apple cider vinegar to keep bugs and diseases at bay.

“Unless it’s a drought, things will flower. Because when you cut them back, they want to flower more. I grow a lot from seed and from cuttings from friends. I’m installing new flower beds at the moment because of the interest in this business. I’m planning to put in more hydrangea -really cute little ones that are white. And more wildflowers because they reseed themselves.”

Melissa’s goal isn’t to make money from her new business. “The only reason I charge is to help pay for my fertiliser. I hope this garden can help a lot of people.”

PAPAMOA.FLOWERS

Beyond the surface

Artist Jacki Barklie fuses emotion and bold experimentation to create striking, unconventional works.

For over three decades, Jacki Barklie has explored the delicate interplay between human connection and identity through both her creative professions, first as a hairdresser and now as a multi-disciplinary artist.

With roots in Africa and a passion for the psyche, her work delves into themes of fragility and desire, often expressed through mixed media, printmaking, textiles and photography.

After completing a Bachelor Degree in Creative Industries, Jacki embraced experimentation and introspection, creating art that pushes boundaries and celebrates the unconventional. Here she shares insights into her process, and the emotional resonance behind her evocative works.

UNO: How did your creative background in hairdressing shape your approach to art today? Jacki: Hairdressing trained my eye for form, texture and design. It was sculpture in motion. I treated hair like fabric, shaping and layering with intention. Competing creatively honed my skills, but it was always about the human connection. Listening to people and understanding their emotional relationship with aesthetics now flows into how I create and share my art.

You were brought up in Africa. Can you share a specific memory or cultural influence that continues to inspire your art? Africa lives in my bones. There, creativity comes from what’s at hand, such as clay, dyes, dust, fabric. That bold innovation still inspires me. I remember painting with earth and watching patterns emerge from chance. Sometimes, I feel you can almost smell African dust in my work. Its textures, warmth and raw energy continue to guide my hands.

What was the turning point that led you to pursue a Bachelor Degree in Creative Industries later in life? After 37 years in hairdressing and countless night art classes, I craved full immersion. I didn’t want a traditional fine art degree. I needed one that embraced creative risk. The Creative Industries degree was a perfect fit for me. I’m a multimedia artist whose work evolves from one material to the next.

How do you decide which medium, whether acrylics, textiles, printmaking or photography, best suits the idea or emotion you’re trying to express? It starts with a feeling or story. From there, I follow the materials that speak to that idea. I explore the tension between materiality, light and shadow, stillness and movement. Whether I choose textiles or ink, the medium must hold that emotional vibration. It’s instinctive, process driven and always rooted in intention.

What role does experimentation play in your creative practice? Experimentation is everything. I’m a curious artist drawn to risk and discovery. I often research ancient methods and remix them with contemporary techniques. I love when the unexpected happens, like when a material surprises me. That’s where the magic is. Every piece starts as a question, and sometimes the answer comes through failure.

How do you think our environments shape our emotional or psychological states? We’re deeply shaped by our surroundings. My art often reflects the fractured rhythms of the world and offers a kind of stillness in return. I explore contrasts in form, reflection, old and new, raw and refined. Within these tensions, I find beauty. My work invites presence, asking viewers not just to look, but to feel.

As someone who celebrates the unusual, what draws you to the unconventional or unexpected? The unexpected excites me – it’s alive and full of truth. While I admire tradition, I often find it too familiar. The unconventional feels raw and present. It’s not trying to be anything but itself. That honesty inspires me. It challenges the rules, breaks them if needed and that’s where true innovation begins.

How do you stay true to your raw, emotionally-driven approach? I know my “why.” I show up in the studio daily and follow what feeds my soul. I let the process guide me, not trends. I create art that moves me first, trusting that it will resonate with someone else. If I had to make formulaic work, I’d lose the heartbeat. Emotion keeps it alive.

What advice would you give to someone wanting to explore their creative side later in life? Start now. But take it seriously. Don’t shrink yourself to ‘just crafting.’ Be brave, be messy, try everything. Follow what excites you. Let failure be part of the fun. You’re never too old to become who you are creatively meant to be. The second half of life is the perfect time to rediscover yourself.

How long have you been in the Bay and what do you love about it? We’ve been in the Bay for 27 years. It has been our longest home since emigrating twice. The weather drew us in, but our friends and pace kept us. My husband is my rock, and our home is a sanctuary. Our grown kids are flying, and I’m living the dream with my studio, surrounded by light, love and space to create.

Jackie is holding a solo exhibition titled ’SURFACE TENSION' from October 24 to November 2, celebrating her new body of work.

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