LEFTOVER LEGENDS

Waste warrior Kate Fenwick explains how leftovers are the foods we waste most, and what we can do about it.

When you peek in the bin, it’s rarely a dramatic scene. It’s not half a roast lamb, it’s the small, slightly neglected things like the bread crust, a container of rice you meant to eat, the last bit of roast chicken, a bag of saggy spinach, or three bananas that ripened overnight. These everyday foods are the casualties of busy lives and optimistic weekly grocery shops.

Bread is hopeful. We buy it imagining neatly packed sandwiches and weekend toast. By Thursday, it’s firm around the edges. But stale isn’t spoiled. Blitz it into breadcrumbs and freeze them. Cube it, drizzle with olive oil, and bake for crunchy salad toppers. Or dip it in egg and milk for French toast. Suddenly, it’s not “old bread.” It’s brunch.

Rice is slightly high-maintenance. Cool it quickly, store it in the fridge, and eat within 24 hours (ignore this at your peril). Once respected, rice is a superstar. Try it fried with leftover veg and protein for a five-minute fakeaway, or stirred with milk, cinnamon and sugar for a comforting dessert.

Roast chicken deserves more than the back of the fridge. Shred it into wraps, toss it through salads, stir it into pasta, or simmer the bones with veggie scraps for stock. Stretching cooked meat into another meal reduces waste and stretches your grocery budget. That’s a win in any economy.

Vegetables are the most misunderstood leftovers. Things like broccoli stalks, carrot tops and wilted greens are often wasted because they “look past it.” They’re not off; they’re ready for a new role. Roast random veg together for sandwiches or grain bowls. Blend greens into pesto. Stir wilting veg into soups or omelettes. No one notices the slight change in texture and the flavour stays intact.

Bananas are fruit with a short shelf life. Overripe bananas are baking gold: make banana bread, pancakes, smoothies or blitz frozen for instant “nice cream.” Suddenly, browning fruit feels like culinary genius.

In our house, an “Eat Me First” shelf keeps soon-to-expire items front and centre. We label leftovers with the date, freeze portions before we tire of them, and, most importantly, transform rather than reheat. A roast becomes wraps. Rice becomes fried rice. Veggies become soup. Bread becomes brunch. Leftovers don’t need to look like leftovers, they just need a remix.

Waste less food, save money, and feel triumphant every time you turn what would have been rubbish into a meal. That’s forkin’ good. WASTEDKATE.CO.NZ

UNCORKING NEW RULES

Alice Rule has been defying expectations since she was a schoolgirl growing up in Northland. That determination shines through in her wines, but also makes her an inspiration to be around, as UNO wine columnist Jess Easton writes.

PHOTOS RYAN MCCAULEY PHOTOGRAPHY

Told she didn’t have the smarts to study wine, there’s no small irony that Alice Rule now owns her own international wine business.

‘Encouraged’ to leave school early by sceptical teachers, she now boasts a degree and a Masters’, the latter completed after a dyslexia diagnosis as an adult, just to show she could.

Now, having barely breached her 30s, the founder of boutique Marlborough-based wine label 3Sixty2 holds down a separate fulltime job, is the mother of ridiculously cute toddling twins, takes a mean photo and spends her spare time dreaming of biodiversity and nature-based solutions.

I first met Alice through mutual buddies in 2022 and we’ve since become firm friends — as our wine adventures on page 124 of this edition can attest.

She’s funny and grounded, smart and driven. She also makes delicious wine, using sustainably-sourced grapes and taking a deep, respectful bow to nature in everything she produces.

Her wines exude confidence — they know what they want to be. I really rate her Sauvignon Blanc, which stays true to the Marlborough region but brings in a balanced acidity and structure. Her Chardonnay has soul and her Pinot Noir is made with the passion and precision that only a small-scale producer can attain.

But like any great wine, it’s always the backstory which makes the vintage that much more spectacular.

That undiagnosed dyslexia, in hindsight, was like a giant brake on Alice’s schooling, and it took some time to find the tools to help her shine.

Leaving school at 17, she worked in a café before heading to Hawke’s Bay to study winemaking at CIT. Even then, those first few years were near impossible, but a supportive dean encouraged her to keep trying and she was eventually awarded Esk Valley top viticulture student.

Her first years in local vineyards were also a struggle, as a young female battling to be taken seriously. So, she figured she would go to work for the one person who truly believed in what she was doing — herself — and launched 3Sixty2 in 2016.

In the meantime, she completed the Kellogg Rural Leadership Programme, investigating glass recycling in New Zealand, and introduced a range of sustainable measures into her business, like becoming the first New Zealand producer to have a complete climatepositive wine portfolio, certified with CarbonClick.

I asked Alice, ‘where to next?’ and she laughed heartily. Doors which used to slam shut keep springing open, and her next phase is picking which one to venture through.

You get the feeling, as the song goes, she’s only just begun.

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

CROWD PLEASERS

The Bay of Plenty is rapidly becoming a hotspot for events. Karl Puschmann talks to the key people behind some of the Bay’s biggest events to get a behind-the-scenes look at what it takes to bring these events to life, their cultural and economic impact, and discover if this is just the beginning. PHOTOS ROBBIE HUNTER | HAIR + MAKE-UP DESIREE OSTERMAN

Toby Burrows and Mitch Lowe

I’m standing in the heart of Mount Maunganui’s industrial area, in front of a large warehouse, wondering if I’m in the right place. This unlikely, unglamorous spot is where some of the Bay of Plenty’s biggest events are dreamed up, organised and, if all goes to plan, brought to life. I’ve come to talk to Mitch Lowe and Toby Burrows, the two chaps behind the summer’s history-making Fisher concert at the Bay Oval, about the resurgence of events in the Bay of Plenty, what goes into staging them, and the impact, both economically and culturally, that they have on our region.

But first, I need to find the front door.

I walk down the long driveway, and past the side of the building, whose sliding doors have been pulled open on this bright, hot day, affording me a view of the welders inside who are hard at work behind a shower of bright sparks. It’s a far cry from the triumphant firework display that lit up the sky to bring the Fisher concert to a close.

Near the end of the building, there’s a door. I poke my head inside and see a wall covered in framed concert posters, and a top-of-the-range Pioneer DJ set-up in a booth to my left. This is more like what I was expecting. What I don’t see is people.

“Hello?” I offer, walking inside and knocking on the wood of the DJ booth. Toby bounds down the stairs to greet me.

“Hey mate,” he says, shaking my hand. “Can I get you a Red Bull?”

Energy drinks in hand, he leads me up the stairs and into a boardroom, which is also decorated with framed posters, and where Mitch is sitting in front of a laptop, which he closes as we walk in. It’s here, from this office, tacked onto the back of an industrial factory, that the pair plan out over 150 events a year around Aotearoa.

“The Bay’s always been a priority for us,” Mitch says. “Because we’re local, we’re going to push as much as we can into the Bay. It's a really exciting time.”

“The summer’s been pretty busy,” Toby adds.

That feels like something of an understatement. After a barren few years following the COVID pandemic, there’s been an unignorable resurgence of events happening here in the Bay recently. Coupled with the freshly rejuvenated city centre, the upswing in trendy cafés, bars and restaurants popping up and the ongoing suburban growth down the Pāpāmoa coastline, it’s beginning to feel like the region is shedding its old, and somewhat unfair, reputation as a haven for oldies and gaining a name for itself as a spot where there’s always something happening.

“When I moved to Tauranga a decade ago, people used to go, ‘Oh, it’s a retirement village,’” Mitch laughs. “That used to be the general feeling before we started doing big events here and trying to bring a bit of life to it. Now, I know tons of people who have moved here. They think of Tauranga as one of the event capitals of New Zealand. It’s cool to be a part of that.”

The pair have spent decades working in the events industry — Toby for 23 years and Mitch for 16. Before joining forces, Toby was heavily involved in Gisborne’s New Year’s Eve festival, Rhythm & Vines, while Mitch built his career touring DJs and electronic acts and running club nights. Around a decade ago, Mitch moved to the Bay to launch the single-day music festival Bay Dreams, which debuted in 2016 and ran each summer until it was officially placed on hiatus last year.

The pair knew each other from the industry, and decided to work together on the legacy rocker Bryan Adams’ 2019 Aotearoa tour, which took in Auckland, Wellington, Nelson and Christchurch. This was a significant success, leading the partnership to continue and become more formalised, with Toby moving from his home in “Gizzee” to come to the Mount a year or so later.

“I did a lot of humming and hah-ing about it, but committed to the decision. Now I look back and wonder what I was humming and hah-ing about,” Toby laughs. “It has the beaches and the lifestyle, and geographically it’s sort of in the middle of everywhere. It ticked all the boxes.”

“We love it,” Mitch says. “We’re both raising our families here, which is a good indication of our passion for the place.”

The success of Bryan Adams had shown them there was a gap in the market for legacy artists, so the pair naturally doubled down, bringing over legendary acts like Toto, The Jackson 5 and Snoop Dogg, while also creating one-day festivals targeted at different music genres and audiences, like Rock the Bowl, Le Currents and, of course, Bay Dreams. Most did well. But, the pair admit, not all.

“The funniest one was when I asked my dad’ s opinion on a legacy act,” Mitch recalls. He said, ‘Oh, that’s a guaranteed sell. Absolutely. No question’. We booked it, promoted it, went on sale… and it flopped.” Jokingly, he says, “Dad doesn’t get free tickets anymore.”

But that’s the nature of the events biz, he says. Every show is a gamble that could literally see you losing your house. Something, the pair say, has almost happened more than once over the years.

But that was when they were younger, more naive and excited. But there were some growing pains, and Mitch says they had to learn how to run their business properly.

“We’re not taking stupid risks anymore,” Mitch says. “We’ve learnt how to take calculated risks. Now, when we go into things, I’m confident that we’re either going to win or we’re going to lose an amount that we can handle.”

“We manage risk in a way that doesn’t feel too risky,” Toby says, noting that while their gut feeling still plays a role, they also have a stringent process of running the numbers and looking at specific artist metrics that have to add up before they decide to go ahead with an event. “We’re not risking everything if it doesn’t work anymore. Initially, I was brazen and not afraid to lose everything I had, because I had nothing. As I’ve gotten older, you know, I don’t want to lose everything. We say ‘No’ to a lot of things that come to our desk.

It’s got to fit within certain metrics to make sense.”

Which brings us to Fisher. If there was a single moment that announced the Bay’s arrival on the national stage, it was that summer concert at Bay Oval — the first-ever music event held at the iconic stadium. In hindsight, it seems like a guaranteed success. But at the time, it was a bold gamble. And while their homes weren’t literally on the line, a flop would have set their business back years.

They’d invested half a decade securing Bay Oval and were determined to headline the first show with a global name. Still, having toured Fisher the previous year, they worried it might be too soon to bring him back.

“We thought if we brought him to the Mount in the middle of summer, put him on at Bay Oval with the right line-up around him, and marketed it properly, it would work,” Toby says. “We’re entrepreneurs at heart. We’ve lived with risk for so long that we’ve learned to thrive under that pressure.”

Adds Mitch: “We’ve done massive things here in the past, like Bay Dreams, but to promise one of the biggest acts in the world that they could come to this little region and still do the same numbers that they do in Auckland or Christchurch was pretty ballsy. It paid off.

“We were doubting ourselves right up until that moment we went on sale,” Mitch grins. “Within five minutes, we were like, ‘Okay, we’re good.”

“Fisher was a proof of concept. We wanted to show what was possible,” Toby says. “The goal was to prove that the Bay could deliver numbers and production values comparable to the big cities.”

It certainly did. Over 20,000 punters packed into the Oval for the show. But it wasn’t all locals. More than 82 percent of the punters who attended were from out of town, truly making the Mount the hottest place to be in the whole country that weekend.

Tauranga mayor Mahe Drysdale describes the Fisher concert as an “amazing success for our city”.

“It worked really well,” he tells me. “The feedback we’ve had is that it was an awesome venue, and there’s an opportunity there to grow. Bay Oval is a real jewel in our crown. We’ve had some really great cricket events over the summer, which is what it’s set up for, but we’ve said to Bay Oval, we really want to see more music acts and other events there.”

The one-two punch of Fisher, followed a week later by the UB40 with Ali Campbell concert, has proved the Oval works as a “legitimate venue”. Mahe says promoters can now have confidence that the Bay can successfully pull off these sorts of big events.

“Once one person’s done it, it opens up a whole lot more opportunities in the future,” he says. “We’ve identified events as being one of our priorities and one of our strategies to make this a better place. We want events here because of what they do for our region, for the accommodation providers, the local businesses, the hospo businesses, and for the sense of vibrancy that they attract. We can see the economic benefits of what events do for our city.”

He says the council is actively going out and finding ways to accomplish this strategy, pointing to the upcoming World Triathlon Series as an example.

“We’ve got three years of world-class athletes coming to our city to compete,” he says. “There are so many events out there that we can attract. We’re really excited.”

But what is it that’s attracting these events to the region? Why are organisers increasingly choosing to put on events here?

“The Bay is blessed with natural beauty. That’s certainly a big part of why it’s attractive,” he says. “A lot of people want to come here, so when events are on, people jump at the opportunity to come and enjoy the region. It’s a win-win,” he smiles.

“We can share our beautiful city, but also they help drive our economy. They have a significant economic and social benefit.”

One of the best examples of this economic and cultural coming together is the annual AIMS Games. The week-long multi-sport tournament brings together thousands of Year 7 and 8 students from across New Zealand and the Pacific to compete in 27 different sporting codes, generating a tangible excitement as well as some serious cash for the region.

“Last year we had just over 14,000 athletes from 431 schools,” Kelly Schischka, the AIMS Games tournament director, tells UNO. “They compete in sport, make new memories and new friends in f it-for-purpose sports venues across the region. That, for us, is what makes it work so well.”

Add in coaches, managers, officials and supporters, and that number jumps to 29,558, with a whopping 23,425 of those coming in from out of town. This one event alone generated a huge $9,751,958 of tourism expenditure in Tauranga.

“Economically, the AIMS Games makes a big contribution, but more so, it really builds that pride of being hosts. That’s incredibly important,” Kelly says. “You can’t stage an event without the support of the community, and we absolutely have that with the AIMS Games. We’re incredibly lucky.”

The event started here in 2004 and has steadily grown in popularity ever since. The week-long event now takes over 29 different venues around Tauranga and the Western Bay of Plenty.

“The AIMS Games have really helped shape Tauranga’s identity as an event city. There’s nothing quite like being in town when they’re on,” Kelly smiles. “There are 14,000 kids here for a week-long sleepover with their friends. The energy levels are incredibly high. It’s hard not to get caught up in that. It’s a really special thing to be a part of.”

Along with the AIMS Games, Kelly says there are many events that are now synonymous with Tauranga, making it a vibrant place to live, and encouraging people to visit. There’s the Tauranga Marathon, the Jazz Festival, the Arts Festival, the Flavours of Plenty food festival and the Mount Festival of Multisport, one of the country’s longest-running and most iconic triathlons, to name just a few.

“These are part of the fabric of Tauranga,” Kelly says. “We’ve proven ourselves to be able to host international sporting events and fantastic music events incredibly well. It’s great for those of us who live here to be a part of that, and it’s fantastic to be able to showcase our city to different types of visitors who are here for different types of events.”

Things may feel big now, but it really is just the beginning, as national and international events are increasingly attracted by the region’s stunning backdrop, infrastructure and proven ability to be welcoming hosts for major events.

“It’s an exciting time,” Toby enthuses. “We have agents and artists from all over the world wanting to come down and work with us. There’s a lot of exciting projects in the pipeline right across the country, including here in the Bay.”

“I agree,” Mitch nods. “I have the feeling now that I had when we launched Bay Dreams back in the day. It feels like the start of something big. We literally have the biggest acts in the world asking us to do cool things.”

After the triumph of Fisher, the pair are already working on next summer's show. They know Fisher's a tough act to follow. I cheekily ask who's on their radar and they both grin and say there's some exciting options on the table. Just before I leave, I mention that it's a great time to be living in the Bay.

"It's exciting," Mitch agrees. "And this is just the start."

LIFTING THE VEIL ON THE VALE

Adelaide’s abundance of grape-growing greatness is well known, as is the South Australian city’s jewel in the crown, Barossa Valley. If you’re chasing something a little more fresh and a lot more enticing, however, make tracks for McLaren Vale. You won’t regret it.

WORDS + PHOTOS JAMIE TROUGHTON

Hot tip: if you’re going in cold to a new wine region, it really does pay to take a professional with you.

Luckily, the crew we’d assembled for UNO wine columnist Jess Easton’s significant birthday included talented Kiwi winemaker Alice Rule, who arrived in Adelaide armed with the local lowdown and plenty of insider insight.

Forget Barossa, she confirmed. Bypass Adelaide Hills and skip Clare Valley. She’d been hearing great things about a few places in McLaren Vale. We need to go there.

And so, mellowed and content after a long weekend of birthday celebrations, music festivals and a decent crack at Adelaide’s multi-ethnic, over-delivering restaurant scene, we boarded a minibus and hit the highway.

The power of proximity

For such a vast and untamed state, South Australia’s viticultural heritage is packed into a remarkably small area Adelaide Hills, for example, is just 20 minutes out of the city centre. On the way, nestled in the foothills, is the grand old lady of Australian wineries, Penfolds Magill Estate. We’d earlier stopped in for an hour-long tour and ended up enjoying a half-day pilgrimage. The depth of history resonating through the high stone walls and deep cellars is unforgettable.

The history and elegance of Penfolds.

Up into the Hills, you start getting cool-climate wines, like Sauvignon Blanc, Chardonnay and Pinot Noir.

The Barossa Valley, meanwhile, is one of Australia’s oldest and most famous regions, boasting more than 150 wineries, renowned for its German heritage as much as for its Shiraz and Cabernet Sauvignon. Even the name ‘Barossaʼ has heft — a weighty, punchy moniker matching perfectly to some of the big, bold wines it produces.

Two hours north of the city is Clare Valley, celebrated for premium Riesling and more than 50 cellar doors, featuring charming villages and the Riesling Trail. Kangaroo Island, Eden Valley and Langhorne Creek are other well-known areas for wine lovers to explore.

Our attention, however, turned towards the coast, a short 40-minute trip south to McLaren Vale, possibly the oldest continuously producing wine-growing region in Australia, first planted in 1838.

Long before European colonisation, the area was the traditional home of the Kaurna people, who enjoyed the regionʼs Mediterranean climate for thousands of years. The cooling sea breezes take the sting out of the hottest of South Australian scorchers, with an array of diverse ancient soils helping grow varieties like Fiano, Sangiovese, Vermentino, Barbera, Montepulciano, Nero d’Avola and Tempranillo.

McLaren Vale is also the most environmentally sustainable wine grape growing region in Australia, which immediately attracted the attention of our illustrious tour guide Alice.

Kiwi wine guru Alice Rule (left) in her natural habitat.

Hostess with the most-ess

As one of the youngest wine producers in New Zealand, Alice established her boutique wine venture, 3sixty2, in 2018 at just 25. She was the first New Zealand wine producer to introduce carbon offsetting at checkout and her focus on environmental stewardship and sustainability is helping set the gold standard in the industry.

Some of the superb Yangarra Estate line up.

And our first stop, Yangarra Estate, featured biodynamic vineyards surrounding a stunning cellar door, vibrant with Grenache, Shiraz and a treasure trove of alternative varietals.

“I loved their philosophy around biodiversity and loved how interesting their new young wines were, like the unconventional Piquepoul,” Alice said, fresh from a perfectly curated wine tasting experience; textural pottery, Plumm wine glasses, expensive cheese and hand-shaved prosciutto.

“Piquepoul is an ancient French varietal and the name literally means ̔stings the lipsʼ — a reference to the wineʼs characteristically high acidity — but Yangarra wouldn’t do that to you. It was the Jo Malone of white wine, fragrant, delicate and crisp — a unique treasure probably not found very easily.”

Next stop was Dandelion Vineyards, another biodynamic exemplar, where the tasty, innovative wines were elevated to another level by the winemakerʼs mum and her culinary prowess.

Dandelion's Field of Wonders Chardonnay and Lemon Myrtle Spritzer.

Dandelionʼs Elena Brooks grew up in Bulgaria, set amidst the demise of the Soviet Union, as an influx of western winemakers began visiting the region. Her mum Dani Golakova worked for the Soviets as an MiG mechanic, before venturing into marketing at the large and historic winery Vinprom Lyaskovets in their small hometown. As the only one able to speak English, Elena started helping translate for visiting viticulturalists after school. By the age of 12, she was interpreting barrel tastings with the winemakers. By the age of 15, she had the wine knowledge and vocabulary of a veteran, and by 16 she was making her first batches of Chardonnay.

Fast forward a couple of decades and sheʼs now married and settled in McLaren Vale, like Alice, a rising winemaking star, and with mum whipping up sensational plates of Kashkaval Pane, Kyopolou and Baked White Cheese with Honey and Walnuts for her dazzled guests.

Bekker beckons

If the day had a tactical error, it was right there. Did we expect to feast like Bulgarian royalty just before lunch? Nope. Did that stop us hitting the Salopian Inn and ordering up large? Again, nope. To be fair, after our Dandelion feast, we had every intention of a light snack, but the Salopian Innʼs fare was too good to skimp on.

Some of us lighterweights perhaps had visions of a quick snooze, as we wound down the tour at Bekkers Wine, our last winemaker stop. But there’s something about being greeted by the winemaker himself and being welcomed into a makeshift tasting room — amid renovations — that captures attention, not to mention the curious sight of Grenache grapes growing upright as bush vines — not on wire or trellis.

Winemaker Toby Bekkers.

Toby Bekkers is quietly understated, friendly, and someone you instinctively lean in to as you listen. He and his French wife Emmanuelle spend large parts of the year in each otherʼs countries, and their unique styles converge in the glass.

Aliceʼs old Lincoln University mate, Charlie, worked with Emmanuelle during a stint in the state and said Bekkers was a must-visit. After a few sips of a signature Grenache, and a magnificent Syrah, it was easy to see why.

“I’m always really excited when the viticulturist is hosting the tasting because thatʼs where my heart has always been,” Alice said. “And when Toby told us he was going to skip past the sensory descriptions and instead talk about the importance of texture, it really struck a chord. The wines, like Yangarra, are textural, interesting, and though he never mentioned ̔Old Worldʼ, itʼs clear they were made that way, while at the same time respecting the land they grow on, which is inherently New World. Itʼs a careful balance theyʼve gotten right — and I loved how they called their wine Syrah instead of Shiraz. Having a French winemaker wife probably had something to do with this decision, which is a big tick from me!”

And so, we depart, loaded to the gunnels with McLaren Vale vintages. Itʼs been a big tick from all of us.

TUFT LOVE

Irish-born textile artist Leah Creaven explores landscape through richly textured rug-tufted works made with New Zealand wool.

Rug tufting might be having a moment, but for textile artist Leah Creaven it’s a deeply personal way of translating landscape and feeling into form. Here, she talks process, inspiration and why working with wool feels like painting with fibre.

UNO: What first drew you to this medium, and what continues to captivate you about it? Leah: I was drawn to rug tufting a few years after finishing my degree in Textiles and Surface Design in Dublin. I started creating small art with a punch needle and wanted to work on a larger scale, so I guess I started rug tufting out of a desire to explore scale and impact. I’m continuously captivated by the freedom that rug tufting gives you. In my eyes it’s like painting with wool, but with the outcome being both beautiful and tactile. The repetitive rhythm of tufting is also meditative and helps me to shut out the noise (while music blares in my earpods!).

Your pieces often blend influences from both Irish landscapes and the land around you in Aotearoa New Zealand. How do these environments shape the stories you tell through your art? Ireland shapes the inner landscape of the pieces with memory and emotion. It’s less about depicting Ireland directly and more about carrying its emotional weight — a way of feeling land as archive and as something storied and tender. Visually, however, my response is grounded in New Zealand where I now live. The land here informs the physical language of the work. In that sense, my work kind of exists between inheritance and observation, emotionally anchored in Ireland and visually shaped by Aotearoa which allows them to hold both memory and presence at the same time.

Can you talk about your creative process, from initial concept to finished piece, and how you decide on colour palettes and forms? My process usually begins with an idea or a feeling that I hash out with my husband or my dad. I’m a big communicator and voicing these ideas helps me make sense of them before they become visual. They’re normally responses to landscape or a memory or a shift in light. I’ll sketch loosely on my iPad, mostly abstract shapes that suggest contour or horizon, but I leave space for the work to evolve once I begin tufting. Colour is often the first concrete decision (and the most exciting one!). I build a palette guided by emotional tone or seasonal shifts. Then I’ll test combinations by tufting colour samples to see which complement or compete with each other. Then it is time to bring my drawing to woolen-life on my canvas.

You consciously choose New Zealand wool for your art. What significance does this material have for you beyond its physical qualities? Choosing New Zealand wool is a conscious way of grounding my work in the place where it is grown. Beyond its durability, wool carries a sense of locality. Using it allows the work to hold a direct relationship to its environment and embeds the landscape quite literally into the surface. Wool also holds warmth. It has clothed, sheltered and comforted people for generations. In my work, it reinforces the themes of grounding and belonging.

Your ‘Land Girl’ exhibition and pieces like ‘Rapa Rising’ have received critical acclaim. Has public response influenced the direction of your work or your confidence as an artist? While the public continues to be supportive and affirming, what I feel matters most is the sense that the work resonates. That the viewers recognise something of their own relationship to land, memory or belonging in it. That particular connection reinforces my belief that textile-based practices can hold conceptual and emotional weight. Public engagement hasn’t really shifted the conceptual foundation of my work but it has deepened my sense of authenticity and to honour the materials and stories I’m working with.

What role do workshops and teaching (like your rug tufting classes) play in your practice? Does interacting with other creatives change the way you think about your own art? Teaching rug tufting workshops is such an important extension of my practice. Rug tufting can at times feel solitary so the workshops help top up my social meter, but also provide a space for creative exchange. I learn so much from the participants! There’s something exciting about watching people encounter a medium for the first time. Participants bring different stories and aesthetics into the space and that diversity expands the conversation around what tufting can be and encourages me to remain open and curious within my own work.

Looking forward, are there new themes, techniques or collaborations you’re excited to explore in your upcoming work? I’m experimenting a lot with layering and texture, which is very exciting to witness and learn from. I just moved to the Bay of Plenty so I’m feeling inspired conceptually and am looking forward to including some local walks and feelings of rejuvenation in my work. I’m really loving my new studio and being amongst the artistic activity at the Historic Village. It has been a wonderful boost in energy, but also in my confidence. It feels like being back at university, where bouncing ideas and learning of art events is an everyday occurrence.

How long have you lived in the Bay and what do you love about it? I moved to Otumoetai in November so we’re pretty fresh but are absolutely loving it. I’m passionate about the outdoors. Being close to the ocean and surrounded by beautiful walks is everything we could have asked for. I also love an evening scene so it’s been great to experience the fantastic restaurants and live music that are available to us too.

LEAHCREAVENTEXTILES.COM

MAKING FRIENDS

As the collection grows, Tauranga locals are already stepping inside the story of their new museum.

WORDS PIP CROMBIE

Museum Collection Tour

Steadily rising, the Tauranga Museum project, part of the Te Manawataki o Te Papa city centre redevelopment, is well underway and set to open in July 2028. Its steel frame is already complete, with mass timber components to follow, and the roof and external cladding will soon reveal the distinctive shape of Tauranga’s first central city museum. But while the building itself is taking form, the museum is already coming to life, and there are plenty of ways for the community to be part of it now.

Working from the Mount Maunganui Museum warehouses, museum director Greg McManus and his team are full steam ahead expanding staff, planning for the grand opening, securing loans of local taonga from around the world, and coordinating the two major exhibitions that will launch in the galleries. For McManus, the museum is already becoming an active part of Tauranga’s cultural landscape.

Museum Collection Tour

“We hold regular activities that engage the local community in what we already have on offer,” he says. “History walking tours, public art tours, educational programmes and collection tours that provide a snapshot of the more than 35,000 pieces of history in our care.”

Individuals and groups can sign up for these tours, with one proviso, that you must join the free Friends of Tauranga Museum membership to take part in the events. Once you subscribe, you’ll be joining a growing community of more than 1,420 members. And who couldn’t use a few more friends?

Art and History Tour

Membership also brings a quarterly newsletter to your inbox, featuring upcoming events, snippets of local and international museum news and trends, insights into artefacts that will eventually feature in the museum, and other information reserved for Friends. It’s not an exclusive club. In fact, it’s quite the opposite. The aim is to build a diverse community of museum supporters well before the doors officially open in 2028.

Paul Cuming’s photo competition entry

In September 2025, the museum launched the inaugural Tauranga in the Spring photography competition. Judged by award-winning local photographers Michal Pinkerton and Bob Tulloch, the competition attracted 48 entries in the under-18 category and 54 in the over-18 category.

“The quality of the entries was simply outstanding. We were so impressed,” says marketing and communications manager Nineke Metz. “We’ll be running the competition again this year with a new theme to be announced.”

Excellent prizes will be on offer, and the winning images will be shared publicly. If you’re over 16, sign up as a Friend of Tauranga Museum to be among the first to hear the competition details, and to gain a whole new perspective on what promises to be a rich cultural journey for Tauranga. LETSTALK.TAURANGA.GOVT.NZ/ PROJECTS/TAURANGA-MUSEUM

FRESH FOCUS

UNO editor Hayley Barnett discovers Cherrywood’s sweet spot, Fikâ.

Around 18 months ago, Shawn and Tracy Kenny took one look at a small Cherrywood neighbourhood bar and decided this must be the place.

Tracy had taken over the day-to-day running of their branding agency business and Shawn was returning to his roots in hospitality, where he first cut his teeth in his family’s Wellington venues.

They set about transforming Fikâ from what was once called Neighbourhood, giving it a fresh, more modern feel, and added a café. A year and a half on, the tidy yet unpretentious space is managing to retain its loyal customer base while drawing in a whole new, younger crowd.

“We’d recently bought an ice cream truck, named Fikâ, named by the former Swedish owner,” explains Shawn. “Fikâ is a Swedish word meaning to take time out and appreciate the good things in life. When I found out what it meant, it just made sense to use it for this space.”

Alongside being a haven for slowing down, Fikâ centres on supporting local and producing good food from quality New Zealand ingredients. Fresh fish arrives daily from East Rock in Gisborne, milk comes straight from the Volcanic Creamery in traditional pails, and the chef grows her own blueberries at Blueberry Hill Farm in Whakamārama. Local bakers Just Breads supply loaves that rival any classic sourdough, while all other baking is made in-house each day.

Shawn lights up when he talks about the craft behind every product that passes across his counter. If he can support small operators, he will, and if the team can make it in-house, they do.

“People really notice when it’s local,” Shawn says. “And they care.”

His team is another big part of what makes Fikâ stand out. Kylie Overton, who previously cooked for a high-end chef in the Lake District in England, returned to the kitchen after raising children. Shawn encouraged her to experiment, and she’s been shaping the flavours ever since. Rebecca Hunt joined shortly after, bringing her own creativity to the in-house baking. Between them, they fill the cabinet with a mix of traditional favourites and new flavours.

Under the new ownership, large-plate dinners have been replaced with shareable options that encourage guests to try a range of dishes without breaking the bank. Classic breakfast items come in small and large sizes; the Smashed Avo and Feta is a standout, and even the smaller serving is generous. The Chicken Bao Buns and Greek Salad with fresh fish are UNO favourites, and few can resist Fikâ’s famous savoury scroll when walking past.

“That’s a crowd favourite,” laughs Shawn.

Evenings bring approachable dishes, drinks, live music on Sundays, quiz nights, and themed events, keeping that neighbourhood energy alive.

Shawn’s simple intention of feeding people well, knowing them by name, and keeping everything as close to home as possible has paid off. The trick, he says, is to keep the focus steady.

“It’s important to be genuine and keep the doors open to everyone in the community,” he says. “That’s what it’s all about.”

FIKA.NZ

PLATES A PLENTY

In its most ambitious festival yet, Flavours of Plenty continues to champion the freshest and finest of the Bay. From daring flavour pairings to blind cocktail tastings, this year is shaping up to be a standout. WORDS SUE HOFFART

Coastal Bay of Plenty chefs are pushing culinary boundaries with such gusto, they have ensured the biggest Flavours of Plenty Festival yet. Festival director Rae Baker says this year’s eating extravaganza will bring almost 60 food events to the region, beginning in mid-April and running over 18 days. “It’s almost quadrupled in size since we started f ive years ago,” Rae says. “That’s partly because we have all these stunning food products and growers and producers here of course, but it’s our restaurants and cafes and chefs who have really driven the numbers up. So many of them have stepped aside from their everyday offerings and conjured all these exciting new ways to feed us.” Rae says festival events will include contests and workshops, food tours and market days. Some will happen in intriguing venues like a cinema or an art gallery, a community garden, a sculpture park or a marae. However, more than half will unfold inside established eateries and hospitality venues between Ōhope and Waihī Beach. “We just couldn’t do this without our heroic hospo people. Plenty of them have been through tough times in recent years and yet here they are with all this energy and enthusiasm, making edible magic for us.” She says restaurateurs have taken this year’s ‘pushing the palate’ theme to heart and devised experiences that challenge or thrill. Like the Sip Tease offering that invites diners on a blindfolded cocktail adventure in Tauriko. Or the Wings of Fire contest that teams spicy chicken wings with music and a tattoo artist who will create fiery designs.

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GNAM (YUM) CHA AT THE TRADING POST, PAENGAROA

An eight-dish yum cha-style lunch will carry diners from Taiwan to Tuscany.

Italian owner-chef Simone and his international kitchen crew have devised a menu that melds European flavours from his home country with Taiwanese and Singaporean flavours. If Eastern dumplings and Western ravioli had a love affair, it would taste like this, Simone says. He is also promising salads that flirt with spice and an experience that is “deliciously messy in the best way”.

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FINE DINING, DONE DIRTY AT SALTWATER, MOUNT MAUNGANUI

Oysters with attitude and cocktails with character are on the menu during this determinedly unpretentious seven-course lunch. High end food and top-shelf Eurovintage drops will be teamed with a “deliciously unfancy fine-dining vibe”. Palate-pushing? Yes. But also cheeky and playful; indulgence without the ego.

Saltwater restaurant will also host the festival’s madly popular Battle of the Snack competition, where hotshot chefs are paired with rising talent to create imaginative canapés. This one always sells out quickly.

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POLARISING PLATES WITH NEIL SAPITULA AT SOLERA, MOUNT MAUNGANUI

The restaurant’s award-winning former head chef Neil Sapitula is asking diners to be brave when he returns to Solera for one night only. Neil’s daring five-course dinner is built around his favourite polarising ingredients and techniques. No menu will be revealed until the end, and no dishes will be explained, encouraging diners to approach each plate without bias or expectation. Embrace the unexpected, he advises guests. Optional wine matches feature natural and minimal-intervention wines, equally bold in character. Solera is hosting two other events. A second five-course dinner, Melting Point, stars savoury ice cream in every dish. Shaken by the Sea, Stirred by the Land pairs cocktails with seafood.

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PLANTISSIMO AT GRATITUDE EATERY, MOUNT MAUNGANUI

Beloved for its delicious whole food menu and diverse dietary offerings, Gratitude is inviting guests to rethink the classic Italian feast. The usual kitchen team is handing over to Lombardy-born Stefano Raimondi, from Autentico, to offer a six-course vegan experience that will prove “flavour doesn’t need meat, cheese or wine to shine”. The plant-based, alcoholfree dinner will include handmade pasta though, and plenty of Italian-style warmth, generosity and soul. “It will make you rethink what’s truly essential for a happy table,” Stefano says.

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FIVE GO WILD WITH FOOD AT ST AMAND, DOWNTOWN TAURANGA

Five fabulous chefs will each take charge of a course to showcase both their signature style and the region’s best produce. The degustation dinner will also star items chosen from the festival’s Plates of Plenty Challenge box, which challenges eateries to utilise a selection of locally-made artisan products or produce. Naturally, each course will be matched with a small-batch New Zealand wine.

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FIVE BY FIFE AT FIFE LANE KITCHEN AND BAR, MOUNT MAUNGANUI

Five courses, each focussed on a single hero ingredient. Fife Lane will of course utilise the f ire-driven style that fills its tables every week but this event is especially intent on delivering bold flavour combinations, elegant presentation, and a dining experience that celebrates craftsmanship at every level. Seating is communal, creativity is a given.

The restaurant will also host guest speakers at a Fuelling Our Future lunch to fundraise for the Kura Kai charity that feeds families in need.

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NOSE TO TAIL BBQ FEAST AT THE SMOKIN' GOOSE, AWAKERI

A sociable long-table banquet featuring both premium and adventurous cuts of beef, from ox tongue and beef cheeks to osso buco and bone marrow. Expect bold BBQ flavours, nibbles on arrival, a three-course feast and a surprise dessert to push your palate. The rustic Western vibe spills over into live music and guests are invited to dust off their boots and dress to impress.

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SMOKE ON THE WATER AT FISHERMAN’S WHARF, ŌHOPE Gregarious chef Paul Patterson will start his event early, cranking up custom-made wood-fired barbecues from 8am. He will utilise local fruit trees and native wood to cook and smoke a selection of beef, venison and pork in front of his harbourside restaurant. Ticketholders will be able to watch the process during the day, then return in the evening for a four-course meal featuring big flavours, bourbon and blues music. Each course will be paired with either small batch bourbon or red wine. FLAVOURSOFPLENTYFESTIVAL.COM

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