Seaside staycation
Tourism and the Bay of Plenty go hand-in-hand this summer, with activities and adventures for everyone – plus plenty of opportunities to relax, eat, and take it all in.
Tourism and the Bay of Plenty go hand-in-hand this summer, with activities and adventures for everyone – plus plenty of opportunities to relax, eat, and take it all in.
Polynesian Spa
An iconic geothermal oasis on Lake Rotorua's shores, Polynesian Spa has been a global wellness destination for 50 years. Its 28 mineral-rich pools provide soothing experiences, from muscle relief in the Priest Spring to skin nourishment in the Rachel Spring. Geothermal marvels create a serene lakeside setting, complemented by diverse spa treatments, yoga, and meditation. Enjoy thoughtfully prepared meals at the café and discover unique gifts.
Luxe Cinemas
Looking for something to do on those rainy days? Luxe Cinemas has recently launched
in Tauranga and Papamoa, showcasing a wide range of films, from art house and documentaries to Hollywood blockbusters. The family-owned boutique cinema chain believes that going to the cinema should be an experience. With a luxurious lounge area, plush couches and beautiful foliage, even arriving at the cinema feels like the ultimate escapism. Sit back with your choice of beverage – perhaps a Mills Reef wine, Fitzpatrick craft beer or Excelso coffee – and snack to enjoy your film in luxury.
Dolphin Seafaris
Encounter wild dolphins on a thrilling adventure with Dolphin Seafaris. Set sail in the beautiful open waters of Tauranga and head out on an unforgettable journey to witness these enchanting creatures in their natural habitat. This is one for the whole family. Book your seats through the website or over the phone.
Flavours of Plenty Festival 2024
Having recently earned two awards at the NZEA New Zealand Event Awards for Best Local Government Event 2023 and Best Lifestyle Event 2023, the Flavours of Plenty Festival is returning again next year. Embark on a gastronomic adventure spanning from Waihī Beach to Ōhope Beach for eleven days, from April
4 to 14, 2024. Explore the coastal wonders of the Bay of Plenty as delectable treats collide in degustations, workshops, dish challenges, cook-offs, long lunches, tours, and so much more. Tickets and the programme will be unveiled in February 2024.
SmallGusta
What happens when you shrink a golf course to 10 percent of its size? You get Smallgusta! Only 15 minutes from the CBD and the Mount is New Zealand’s premium miniature golf course. Perfectly fun for all abilities, Smallgusta is a nine-hole, par 35 putting challenge with epic views, licensed café as well as thermally heated pools.
Open Tuesday to Sunday, 10am to 9pm.
Marshalls Animal Park
Looking for something fun to do with the kids? Marshalls Animal Park provides a fabulous day out in the country for young and old. Hand feed the friendly animals, check out the eel spring, and play on the flying fox playground. Bring a packed lunch to enjoy at the picnic tables, then head off for an easy nature walk, with an option to drive if needing special access. Pony rides available 11.30am to 1.30pm. Located at 140 McLaren Falls Road just outside Tauranga, the farm is open weekends and holidays 10am to 4.30pm, and Wednesdays to Fridays 10am to 2pm.
Mount Surf Academy
Experience the joy of surfing at Mount Maunganui beach this summer. Expert instructors make learning to surf a blast. Mount Surf Academy provides surf therapy, surf for mums, a women's programme, surf and yoga sessions, group packages to Matakana Island, plus many more fun activities.
Plenty of flavour
Incredible foodie offerings proves there’s so much more to the Bay than good surf and sunshine.
Incredible foodie offerings proves there’s so much more to the Bay than good surf and sunshine.
Words Sue Hoffart / images supplied
When Flavours of Plenty Festival director Rae Baker moved to the Western Bay of Plenty in March last year, it was a homecoming of sorts.
Although she was largely raised in Scotland and has been living in Queenstown for four years, her Kiwi father attended Tauranga Boys College. She has spent copious childhood summers at Waihī Beach and still has a network of extended whanau and old family friends in the region. Pulling together the festival programme has fast-tracked the newcomer’s food knowledge.
“This festival celebrates a place I’ve loved my whole life,” Rae says. “When we were living in Edinburgh my dad would always say kumara is kumara and jandals are jandals.
“But I’m still learning more about the region. There have been plenty of revelations, like the fact we’ve got more truffle farms in the bay than in any other region in New Zealand. I knew about the kiwifruit and avocados but I didn’t know about the chocolate and blueberries, or the macadamias.”
The inaugural Flavours of Plenty Festival, which runs from April 7-10, aims to celebrate the coastal Bay of Plenty’s world-class culinary offerings. This year’s festival will showcase horticultural heroes through workshops and demonstrations, degustations and pop-ups, restaurant nights and themed in-house menus, cultural and māra kai (food garden) events.
“Obviously, this region has always been famous for its landscapes and beautiful beaches but we have a really rich food story to talk about and I think it’s about time we did.”
Rae says the Flavours of Plenty steering group, formed by Tourism Bay of Plenty, has uncovered hundreds of food-related producers between Waihī Beach and Ōhope.
The group has also established that the region hosts more than 600 cafes, restaurants and other eateries. In Tauranga city alone, the food and beverage sector generates more than $150 million and employs about 4400 people.
She says natural advantages, such as excellent soil and a sunny climate, are increasingly teamed with skilled growers, scientists, chefs, manufacturers and educators to produce premium products.
“Restaurants are really starting to showcase what’s great and locally grown. Our Toi Ohomai campus has an amazing culinary department and we’re seeing real efforts to connect people to the produce we grow here.
“Personally, we’ve bought a place in Papamoa and I have a vege garden now and, oh my gosh, the tomatoes. My South Island friends can’t believe I don’t need a greenhouse. And, coming from Scotland, there’s no way we have the opportunity to grow avocados and feijoas, lemons, passionfruit, clementines.
“I’m loving having access to farmers markets here, with all those people making kombucha or vanilla or sourdough. And I’ve loved taking friends to Dinner In The Domain at the pony club in Papamoa. I’m blown away and it’s time we really started singing from the rooftops about it.”
Markets and the domain dinner are included in the festival offerings, alongside events such as craft brewery tours or a multi-course modern hāngī or a family-friendly cheese rolling contest run by Mount Eliza cheesemakers.
Mount Sourdough Co’s mother-son duo Margaret and Sam Langlands are also promising foodies a new experience. The sourdough starter, which requires regular feeding with a flour and water mix, has been around for at least 15 years thanks to Margaret’s dedication and skill. Both she and her son has been known to take the precious starter along on their respective holidays, in order to keep it alive.
Sam learned baking skills from his former primary school teacher mum and became serious about dough only after working in corporate finance. He was planning to head overseas – flights were booked, visa confirmed – when their small, homegrown bread business grew unexpectedly quickly.
Four years ago, the engineering graduate set up a Facebook page to sell bread baked in the family kitchen at Mount Maunganui. When they outgrew that space, the pair expanded into the garage and developed a range that now includes a spiced fruit version, one with olive and rosemary and another studded with flax and sunflower seeds. These days, Mount Sourdough produces 500 loaves a day from a dedicated bakery and has plans to expand both the team and the small commercial kitchen. While Sam’s airline tickets and visa have long since expired, Flavours of Plenty ticketholders will have a chance to hear the Langlands’ story and discover the history, health benefits and science of sourdough. Guests will also get their hands on some dough, learn how to look after and bake the perfect loaf and take home a sourdough starter pack of their own.
As part of the festival, at least 16 eateries will utilise a matching ‘produce box’ to showcase what’s grown and made along the coast. Judges will pick winners but diners are also encouraged to taste the specially-designed cocktails or menu items and vote for a people’s choice award.
Fife Lane restaurant’s Flavours of Plenty lunch was the first event to sell out, while Sugo restaurant has designed a plant-based ‘king’s feast’ luncheon and Elizabeth Café is hosting a dinner created by Pepper & Me food business owner Cherie Metcalfe.
At Paengaroa, The Mediterranean Escape will see ticketholders visit a truffiere and an olive oil producer before heading to the Trading Post restaurant in Paengaroa for a degustation dinner.
In Whakatanē, The Good Fusion fashion and food event teams local boutiques and designers with live music and locally-made wine or kombucha as well as grazing platters that feature locally-made or grown products. Proceeds will support a charity that helps families facing childhood cancer. Whakatanē will also welcome diners to a long lunch at the award-winning Mata Brewery, led by brewer Tammy Viitakangas.
“This festival ticks all the boxes,” Rae says. “It’s great for the community, great for people who visit the region, for families. I see the event growing and growing, expanding every year.”