Hemp: the humble hero

Hemp has earned accolades over the millennia – useful as far back as 10,000 BC in pottery, then in rope, paper and cloth. Today, it’s being lauded as a star in the world of nutrition, wellbeing and sustainability.

Words Janet Hunt  |  Photos Jahl Marshall + supplied

There’s a faint scent at the office I’m visiting today, like cut grass or freshly turned earth after the rain. When greeted by Nigel Hosking, the business manager of Hemp New Zealand, I ask if they’re using something to cover the hemp smell. 

The staff are confused for a moment and then one of them flips open a bottle of their hemp cold-pressed oil and pours a little on my hand to smell up close, and detect a slight nutty, sweet smell. 

Hemp might be less famous than its closely related cannabis sativa cousin, marijuana, but it’s coming out of the shadows as more and more countries realise the modern value of this natural resource. Growing to harvest in just over a hundred days, hemp can be sustainably processed into a vast range of products from textiles to building materials to cosmetics. 

And moisturiser, as I discover when I rub the oil into my hands. I won’t get even a whisper of a high as the active THC of hemp in New Zealand is extremely low, making the hemp oil produced here safe even for babies, but I do end up with soft skin as the oil sinks in immediately. 

Farming hemp dates back to the start of human history, with spun hemp as one of our first textiles. Here in New Zealand we’re a little late with trial testing only started in 2001. Hemp New Zealand has been at the forefront of industrial hemp farming and processing here in the Bay of Plenty. 

When hemp was licensed as a food product in New Zealand in 2018, they developed the traditional “hemp hearts” – the soft, tiny centres of hemp seeds where the nutritional benefits are most concentrated – further into cold-pressed oils and capsules to make it even easier to add hemp to your diet. 

Hemp’s global market is over US$4 billion, and expected to grow another 17 percent each year as demand outstrips supply. With their deep commitment to sustainable production values, Hemp New Zealand’s products are already being sought overseas but they’re focusing on meeting local needs first because at their hemp heart, they’re doing much more than pursuing profit. 

“We could import the hemp, but it’s important to us that we grow it locally and know how it’s grown – by farmers who care, and spray-free,” said Claire Edmonds, a Hemp New Zealand staff member. “For us, this is a personal passion because we’ve seen the nutritional impact hemp oil can have.” 

On the wall near her desk is a collage of customer feedback, with pride of place given to a customer who had struggled with arthritis. “We love hearing back from our customers,” Claire says. “Hemp is really rich in omega 3, 6 and 9 oils and it’s very helpful for joint mobility. We have older people taking it who have struggled with joint issues, and they are able to manage walks and activities like bowls again.”

“We don’t make some essential fatty acids we need, so getting them in your diet is crucial for brain, vision and joints,” explains Hosking. “There’s a naturally occurring anti-inflammatory component too, which I’ve found an absolute game-changer for people with aching joints.”

But how does it really taste, I want to know, and that’s when I give the oil a cautious sip. It reminds me of sesame oil in a way – the same intense, warm, nutty flavour. Could I use it in a salad dressing, I ask, and immediately the team is trading recipes and tips. 

“We gave it to our baby daughter straight from the bottle,” Nigel says. “She couldn’t walk yet, but when she saw us take out the bottle, she’d flap her arms and bounce in excitement.”

For Claire, who is vegan, hemp seeds are a quick way to add extremely high-quality protein to her meals. “I’ll sprinkle some onto my porridge or add it to a smoothie blend. At 15g of protein a serving, it’s a great boost, and it makes the smoothie super-creamy.”

Hemp milk is another office favourite because it’s easy to make at home with a blender, and some prefer to use it as a milk substitute alone. Fay, who is a keen home baker and develops the online recipes, whips out her phone to show me a batch of fluffy apple muffins made last weekend with hemp milk. “You don’t need a lot,” she explains. “A kilo of hemp hearts gives you 14 litres of milk, so it’s handy to have in the cupboard.” 

The Hemp Farm Hemp Seed Oil comes in dark-glass bottles, which protect the oil for a longer shelf-life. There’s a split in the team between those who also use the oil directly as a decadent body moisturiser and those who opt for their range of natural skincare products with hemp. 

“It’s one of the perks of working here – getting to try out the new products!” says Venita, who is the friendly voice on the phone when customers call.

Word-of-mouth from happy and healthier customers has led to partnerships like Hemp New Zealand hearts and cold-pressed oil featuring on the menus of local eateries like Tay Street Café in Mount Maunganui. 

As I try out a bliss ball made with little hemp hearts included, I’m already planning a chicken and roast-veg salad with hemp oil drizzled over for dinner, but if the flavour isn’t quite what you like, there are capsules instead. 

With twice the protein of chia seeds, why isn’t hemp more widely known, I ask, puzzled. “People still think it’s a by-product of marijuana, not a different plant,” Claire laughs. “We’ve had to explain to some disappointed people that no, this won’t give you a high.” 

WHAT MAKES HEMP A SUPERFOOD?

• 30% protein, one of the highest plant-based proteins available

• 8g of fibre per serving for gut health and balanced blood sugars Omega 3, 6 and 9 fatty acids for brain and heart health

• Anti-inflammatory compounds for joint health

HOW CAN HEMP HELP ME?

• Relieve aching joints

• Essential amino acids to heal the gut

• Post-exercise recovery

• Strengthens hair and nails

• Support for skin disorders like eczema and dry skin

WHY WE LOVE HEMP NEW ZEALAND

• Vegan and vegetarian

• Keto friendly

• Environmentally friendly

• Organic-certified facility

• Made right here in the Bay of Plenty at Tauriko

hempnz.co.nz

Plant-based pleasers

Raglan local Emma Galloway shares some
of her most popular recipes from her latest cookbook, Every Day.

Words EMMA GALLOWAY
photos supplied

Emma Galloway’s website, My Darling Lemon Thyme, is responsible for introducing what were once alternative ingredients into many Kiwi homes. These gluten-free, vegan recipes from Every Day are so packed with delicious flavour and nutrition, they might even convince the most ardent meat eater to become flexitarian. From a spicy Vietnamese noodle dish and protein-packed burgers, to the flavourful Middle Eastern pilaf and chocolate-topped cheesecake bars, these recipes will cater to many requisites – but mainly to great taste.

Tempeh + mushroom burgers with smashed avocado

These burger patties keep well in the fridge for a couple of days – chill for at least 30 minutes before cooking because this helps keep them together. Store-bought gluten-free bread has come a long way and good gluten-free burger buns are now readily available. 

Makes 4 | Gluten-free | Vegan

INGREDIENTS 

1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, finely chopped

250g button mushrooms, trimmed and finely chopped

1 tsp fresh thyme leaves, finely chopped 

1 tsp paprika

250g packet tempeh, roughly chopped

30g gluten-free breadcrumbs

Fine salt and freshly ground black pepper

Olive oil, to cook

4 gluten-free burger buns, sliced in half

1 large ripe avocado, smashed in a bowl with a little lemon juice, salt and pepper

Good-quality mayonnaise (vegan or regular), pesto, lettuce or microgreens, red onion, tomato relish and avocado, to serve

Method 

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so they’re almost dry, tender and golden (this is important because you don’t want any excess moisture or your patties won’t hold together). Add paprika and cook for a further 20–30 seconds. 

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. 

If you don’t have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape. Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. 

Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few microgreens or lettuce, some onion slices or pickled red onions. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Note: The patties can be frozen for up to 3 months – just defrost in the fridge overnight before using.

Black pepper tofu bún cha

Bún cha is a grilled pork and noodle dish from Hanoi, Vietnam, served with piles of herbs and the famous nuoc mam cham dipping sauce made with fish sauce, lime/vinegar, sugar, chilli and garlic. Here’s a vegan take, with peppery tofu and a soy sauce-based version of nuoc mam cham, served with tasty sweet and sour Vietnamese pickles which you can make 4 to 5 days in advance and store in the fridge.

Serves 3–4 | Gluten-free | Vegan

Ingredients
DRESSING

2 tbsp gluten-free soy sauce

2 tbsp brown/white rice vinegar

2 tbsp golden caster sugar

1 bird’s eye chilli, finely chopped (de-seed for less heat)

1 clove garlic, finely chopped

BLACK PEPPER TOFU

Coconut or olive oil

300g packet firm tofu, cubed

2 tbsp gluten-free soy sauce

1 tbsp pure maple syrup or golden caster sugar

2 tsp freshly ground black pepper

Rice vermicelli, cooked according to packet instructions or soaked in boiling water for 10–15 minutes, then drained

Baby cos lettuce, sliced

Cucumber + mint leaves to serve

Method

To make the dressing, combine dressing ingredients in a small jar and shake well.

To make the black pepper tofu, heat a large frying pan over medium-high heat, add a little oil and pan-fry tofu until golden on all sides. Reduce heat and add soy sauce, maple syrup and black pepper. Continue to cook, stirring often, until the sauce thickens and the tofu is golden and coated.

To serve, arrange rice vermicelli in bowls, top with black pepper tofu, arrange a handful of lettuce leaves, some sliced cucumber and mint leaves in each bowl and drizzle a little dressing over the top.

Carrot + daikon pickles

Ingredients

100ml boiling water

65g (⅓ cup) golden caster sugar

½ tsp fine salt

100ml brown/white rice vinegar

1 carrot, finely shredded (use a mandolin or finely slice with a knife)

1 cup finely shredded daikon (approx ¼ of a large daikon)

Method

To make the pickles, combine boiling water, sugar and salt in a bowl then stir until dissolved. 

Add vinegar and set aside to cool completely, before adding the grated carrot and daikon. 

Mix well and set aside for at least 30 minutes.

Tomato pilaf with black lentils and caramelised onion

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. This dish manages to extract every ounce of flavour from just a handful of simple ingredients. Use puy-style or brown lentils in place of black lentils, if you prefer.

Serves 4 | Gluten-free | Vegan

Ingredients

115g black (beluga) lentils, rinsed well

60ml olive oil

4 cloves garlic, finely chopped

250g vine or cherry tomatoes, finely chopped

340g white basmati rice, rinsed and drained well

750ml water

Coriander leaves, roughly chopped, to serve

Caramelised onions

2 tbsp olive oil

3 onions, finely sliced

Fine salt, to taste

Method

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy.
Add rice and stir then add water and a good pinch of salt. Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn’t catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Cardamom + dark chocolate “cheesecake” bars 

A great make-ahead dessert as it stores 4–5 days in the fridge. Use freshly ground cardamom seeds for fuller flavour but cardamom spice works fine, too. Start this recipe the night before to soak the cashews. Tip: Cashew pieces are cheaper than whole ones and give the same result.

Makes 12–14 slices | Gluten-free | Vegan

Ingredients
Base

240g dried pitted dates, roughly chopped

100g raw almonds

1 tbsp virgin coconut oil, melted

Filling

375g raw cashew nuts, soaked overnight in cold water and drained well

185ml virgin coconut oil, melted

125ml freshly squeezed lemon juice

125ml pure maple syrup

2 tsp vanilla extract

¼ tsp fine salt

2 tsp ground cardamom

Chocolate topping

85g dairy-free dark chocolate, roughly chopped

60ml coconut milk

2 tbsp pure maple/brown rice syrup

Method

Soak the cashews overnight.

To make the cheesecake base, line a 28cm x 18cm slice tin with baking paper, overlapping the sides by 2cm. Put the pitted dates, almonds and melted coconut oil into a food processor and pulse until finely ground. Press the mixture into the tin, using the back of a spoon to pack it in firmly.

To make the filling, place all the filling ingredients into a high-powered blender and blend on high until smooth. If you don’t have a high-powered blender, finely grind the cardamom seeds in a mortar and pestle first, before adding to the blender. Pour the mixture over the base and smooth the top. Allow to set in the fridge for at least 6 hours or preferably overnight.

To make the chocolate topping, place the dark chocolate into a small heatproof bowl set over a saucepan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Add the coconut milk and the maple/brown rice syrup and heat gently until melted. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth sauce. When just melted, remove from the heat and set aside to cool slightly, before spreading over the cheesecake. Return to the fridge until set. Once set, slice into 12–14 bars, using a sharp knife warmed under running hot water.

Style Status

Wardrobe staples to see you through spring and beyond.

Words Nicky Adams

Everything Essential – A Spring Checklist

It may be hard to believe, but the most on-trend spring/summer essential for 2022 is the humble white tank top. The perfect combination of staple cum fashion set favourite, whether as a foundation piece with jeans or
as a tool to make a sleeker bottom feel more casual, the tank fits with the quality basics and timeless piece aesthetic that is strong for spring. If you’re looking to zhoosh your look up a little then a halter neck top can be a striking aesthetic and comes in many variants, both the runways and the shops are full of crisscross and ornate loop details. To change the mood up from spring florals try gingham – it’s fresh, timeless and the ultimate transitional print.

However exciting it feels to be shedding those extra layers, a jacket is still a must-have. The bomber jacket is well and truly back: when Rhianna and Hailey Bieber are both wearing it you know it’s officially a thing – wear it slouchy and oversized. Get ahead of the game with a cropped blazer; a change of pace from all the large-fit jackets that are in vogue, cropped is a look that will be in full force by Autumn. Meanwhile the love/love relationship with the biker jacket continues. Coming in a spectrum of styles from form fitting to funky to oversized, this is another item that transcends age and figure type and looks pretty blooming good on everyone.

Trending Now

Most wanted this season.

The Future Is Bright 

This spring it’s time to trade in the traditional tan two-piece. While we’ve seen a prevalence of pink suits coming through strongly, as the season progresses there will be a rainbow of options. Bright colours are one of the biggest trends, and if you’re not feeling overly confident with this degree of high impact then pops of colour with jumpers or bags can still make a bold statement. Workwear takes on a whole new hue with these saturated colours; add this to the oversized silhouette (throw in a padded shoulder jacket), and we have another 80s throwback look. However, if the suit is well tailored the wide legs will balance the look and bring in more of a Katharine Hepburn feel. 

Night Follows Day 

Giving off the Grecian vibe, a dramatic look for this season is draping, where beautiful fabrics waterfall across the body, in pleats and ruching. This style is not only incredibly flattering but also elegant in the extreme. While it’s the perfect evening look, it can work well for daytime if created from the right fabric. A mini-skirt has been lauded as the seasonal must-have, however a maxi style is equally on point, and so much easier and more practical to wear. The long tube design fits with the Y2K revival and is surprisingly versatile – it’s also a magnificent way to hide any pale pre-summer legs. Fabrics with movement and a bit of stretch suit this style best, whether fine knits or jerseys, the feel is fluid. Accessorise with this season’s hot material, a raffia bag, and achieve a casual but elegant spring feel.

Kaimoana kindness

Sustainably farmed local mussels and oysters are not only delicious, they’re eco-friendly too.

New Zealand shellfish is some of the best in the world. Relaxing on the beach with a good old mussel fritter has to be the quintessential Kiwi summer experience. But there’s more to its goodness than the taste; shellfish farmed in Aotearoa has now been proven to be extra kind to our environment too.

An in-depth look into New Zealand-farmed shellfish found it has among the lowest carbon footprint of any animal protein, with mussels similar to that of plant-based favourite tofu. Which means that while most plant-based proteins are perfect for low-impact eating, those of us not totally ready for the vegetarian life can enjoy shellfish guilt free. 

The sustainability team at thinkstep-anz analysed the life cycle of farmed mussels and oysters and found that these delicious morsels are playing ball when it comes to being eco-friendly. Not only do they have a low carbon footprint, but their farming also helps the environment in myriad ways. 

Mussels and oysters are filter feeders, so they get all their nutrients from the water while purifying
it around them. Mussel and oyster farms also act as reefs as they follow longlines below the water, meaning sea life and marine life are given additional habitat, food and roosting hotspots. 

TV food personality Ganesh Raj recently set out on an adventure around the country for the Best Foods Foodie Roadie and discovered the special growers, farmers and producers around Aotearoa.

Visiting James Marine Mussels in the Coromandel, to barge green-lipped mussels, Ganesh was blown away by the thoughtful process behind farming these tasty morsels. Kicking off at the crack of dawn, trailing along the clear waters, and finding fresh and plentiful kaimoana proved to be not such a bad day at the office!

Closer to home, in the Eastern Bay of Plenty, the mussels from Whakatōhea Mussel Farm are as extraordinary as their homeland. Off the coastline of Ōpōtiki, the farm is located under crystal clear blue waters. 

Whakatōhea Mussel Farm is a testament to the people of Bay of Plenty. The local iwi envisioned a mussel farm would drum up employment and income for whanau and the local community, and now they’re living the dream.

Eating local is a great way to support our producers and keep production cycles and sustainability practices in check. Check out the rest of the Best Foods Foodie Roadie for more epic spots around Aotearoa with fresh flavours and Ganesh Raj’s recipes to match.
Hint: The mussel fritters with sweet chilli mayo are moreish in the best way! 

Breaking bread

Nourishing the community is what’s on the menu at this delightful café.

WORDS Hayley Barnett

There’s something very charming and unpretentious about Victor Haupt, manager of The Atrium. But if you’ve ever visited this Otumoetai café, it’s exactly what you’d expect of the person who runs it.

Aside from the fact this little gem is found inside a church, and despite having a loyal following whose main customer base visits religiously, there’s really nothing religious about this café at all.

“When the church came to me and asked if I could run a café on site I said, ‘Sure, but if you want a community café, there will be no crosses on the wall, no Bibles on the table. It’s a community café’,” says Victor.

Taking on the challenge, Victor and wife Ruth (who are both long-time members of C3 City Church) opened The Atrium four years ago, and Victor says it still surprises newcomers.

“People say to me all the time they can’t believe it’s a church café,” he laughs. “But when I ask what they were expecting, no one can really tell me.”

It’s the focus on quality that draws people in. Starting out with only Victor and two staff members, they baked most of the food themselves. Just a year in, Victor discovered head chef Matt Anderson, who now changes up the menu regularly, to keep it fresh. And fresh it is. From the hearty Thai Beef Brioche Bun, to the Classic Benedict, the menu is designed to suit a variety of tastes. And, given that the 140-seat cafe is almost always packed out, Monday to Friday, it seems you really can please everyone.

Ever humble, Victor says the café’s success is largely down to his staff.

“I had minimal experience in the hospitality industry,” says Victor, who ran a café for two years in South Africa before moving here 15 years ago with Ruth and their four kids. “The only feather in my cap is that I employ good people. I’ve got my assistant manager, Hannah, who has loads of experience, and Matt, who we stumbled upon.” 

A year after opening a woman who happened to manage a café at the Mount dropped by. She told Victor she’d driven past several times and swore she’d never go in. But, as fate would have it, she was forced to break the promise for a school function and it became her local within a week. 

“I told her I wanted a chef and she said, ‘Have I got the person for you!’,” explains Victor. “It was Matt and he’s turned out to be really great. Between him and Hannah, they make me look very good.”

One thing the café has retained from the church is its ethos of giving back. One Saturday every month they host a free dinner for families doing it tough. There are plenty of them these days, says Victor.

“It’s hard out there for a lot of people at the moment. We just want to make a difference somehow, in some small way. We want to be known as a café that gives great service and great food, and if we can give back in any other way, we’ll do that, too.”

The Atrium is open Monday to Friday 7am to 3pm and offers conference facilities for hire. 

atriumcafe.co.nz

In the mix

Editor Hayley Barnett shares her not-so-secret obsession with a truly high-tech kitchen gadget.

Five years ago, I was working alongside a group of well-known food writers who worked for a well-known food magazine, when the topic of a very unknown (to me, anyway) product arose in conversation. These next-level foodies were obsessed with something called a Thermomix, something that looked a lot like a fancy blender. 

“It’s a computer that cooks,” was the first comment that caught my attention. But the clincher - “and there are 77,000 recipes to choose from” - really piqued my interest.

I was pregnant with my second child at the time and whenever this German machine was mentioned I became more and more intrigued. It seemed to do everything I couldn’t – cook food without burning it (more my first child’s fault than mine, of course), give me inspiration when my brain had given up, knead dough to a perfect consistency, make amazing gourmet meals mess-free, provide my precious oat milk and mill rice into flour, and replace every single one of my clunky appliances taking up valuable space in my kitchen.

However, getting my hands on one proved a bit trickier than expected. You can’t just pop down to the mall and buy one. In order to purchase a Thermomix, you need to book a consultant to show you how to use it, which makes sense, considering it has 20 different functions.

You know how I said it’s a computer that cooks? Well, it hooks up to your WiFi and then you simply browse recipes using the touchscreen. From there, you follow step-by-step instructions (the machine weighs everything as you pour ingredients in), then press “cook” and walk away. It steams, sautés, cooks, chops, purées, poaches – everything but bake, though the steam function makes up for this; I’ve made many a cake and even steamed a whole chicken. I’ve also impressed friends with my exotic cocktails. But, most impressive is that you can create weekly meal plans and send all the ingredients straight to Countdown from your machine or app. Basically, it takes the dog work out of cooking.

My consultant, a lovely lady named Jill, suggested I get a couple of friends together, to show them how it works. “The last thing I need is another appliance,” said one friend, rolling her eyes. “It’s a cult,” said another. “All those machines do is make soup.”

Choosing to listen to the magazine foodies instead of my non-kitchen whizz friends, I booked a session and enjoyed the three-course demo with my family. Getting it over the line with my penny-pinching partner proved a cinch after Jill whipped up some Brazilian cheese puffs followed by a delicious mushroom risotto and sorbet for dessert. And so began my journey into the world of Thermomix. 

I became obsessed. I would bring up my Thermomix in conversation with anyone who cared to listen, and even with those who didn’t. I wanted everyone to know how much easier their lives could be with this amazing ‘Jetson’ machine that is surely going to take over the world.

“Wow, you’re quite the salesperson,” smirked a new co-worker, not realising that I am very much not a salesperson. I’m brutally and awkwardly honest, even when my life depends on it.

After five years of near-daily use, I decided to upgrade to the newest model, the TM6, and I’m raving about it more than ever. 

I recently caught up with one of those naysayer friends and mentioned I had upgraded. “You must really love soup,” she replied. 

This perhaps proves my selling skills aren’t quite up to scratch, but you just can’t help some people. 

I'm sharpening those selling skills with my own Thermie business! Click here to purchase or follow me on Instagram:  @myhealthythermie

Pearl of the Bay

Good food, good coffee and good vibes are top priorities for
the new owners of Pāpāmoa’s award-winning Pearl Kitchen.

Words Monique Balvert-O’Connor Photos Rachel Hadfield

Nestled in the heart of Coast Boulevard in Pāpāmoa Beach, Pearl Kitchen has become an iconic spot, with an amazing team behind it.

A relaxed place, with an ethos centred on delivering “banging coffee, delicious food and vibrant staff”, it's the perfect place to enjoy hearty food packed with ingredients by local growers and suppliers. And it’s also a “go to” on Friday night, offering drinks, tapas and gourmet pizza, to unwind after the working week.

How good does all that sound? It gets better. Pearl Kitchen is the winner of the most recent Bay Hospitality Awards’ Outstanding Café accolade.

To its many loyal followers, the award was no surprise. Just ask one customer who travels from Whakatāne and back specifically for breakfast Pearl Kitchen style. And, in the words of a local: “Gorgeous and well thought out design and layout, fabulous service, delicious and interesting food, perfect coffee, atmosphere, and diet choice sensitivity from staff.”

It's little wonder that Chanel and Justin Rawiri are immensely proud to now own this winning eatery. They’re quick to assure little will be changing, although, of course, a seasonally appropriate menu will be introduced in late October (with the old faves remaining).

“We couldn’t be more excited to join such a talented team and amazing community,” Justin says.

“The key message from us is that we fell in love with Pearl Kitchen just the way it is, so aren’t planning to make any significant changes. It will be the same great team, relaxing vibe, scrumptious food and delicious coffee."

The whole team remains, led by Nigel Reid and Kirsty Moore. Along with key staff David Stuart and Tanesha Horsburgh, all were instrumental in the café’s award-winning success, and are celebrated members of the Pearl Kitchen team with serious credentials, Justin praises.

Chef Nigel Reid started his career as protégé of top New Zealand chef Simon Gault. After a seven-year stint overseas, Nigel returned to become Simon's right-hand man as group head chef for the Nourish Group. Cooking in London for a group of restaurants (under the Cubitt House umbrella), he had the opportunity to serve some of the world's elite and even some royals. Back in New Zealand he’s played an integral part in setting up top eateries. He includes Pearl Kitchen on that list. 

Nigel, who loves people who love food, can be found front and centre in Pearl's open kitchen warmly welcoming its patrons each day. His recipes are inspired by travel, family and the seasons. 

“Creating and leading with passion, I share my own brand of honest and exciting cookery,” he says.

Front-of-house manager Kirsty Moore hails from Edinburgh, Scotland. Armed with a degree in History of Art and Design and a Master’s degree in marketing, she arrived in New Zealand six years ago seeking a complete lifestyle change after working as a marketing manager. Queenstown beckoned and she managed Mrs Ferg (part of the famous Fergburger empire) there. Tauranga has been home for two years. There’s much to love about working at Pearl Kitchen, she says, such as the great work-life balance, family culture, love for customers, fun environment and delicious food.

David Stuart also hails from Edinburgh and happens to be engaged to Kirsty. David studied Culinary Arts and Food Preparation and worked as a chef in Vietnam, then in Melbourne, and also at an award-winning cocktail bar (with a focus on small bites) in Edinburgh. Add to that five years clocked up as head chef of a Mexican restaurant in Queenstown, before moving to Pearl Kitchen as sous chef. His experience and knowledge of Asian-style dishes influences Pearl Kitchen’s much-enjoyed Friday night tapas menu.

Rosario Ross Murro identified his passion for pizza at an early age – he began work as a pizza chef at 14! From Puglia, Italy (a region known for its great food and beaches), Rosario makes a true Italian-style pizza with hand-stretched sourdough and fresh ingredients, cooked in Pearl Kitchen’s wood-fired oven. He has been in New Zealand for four years, working in Melbourne beforehand.

Love a good cocktail? If yes, then chances are you may already know of Tanesha Horsburgh. This Pāpāmoa local studied Food and Beverage Hotel Management before finding her niche in hospitality. She moved from Auckland to help open Pearl Kitchen, where she now looks after the bar and drinks menu. Her Friday night cocktail specials are a highlight of the week for many customers.

As for new owners, Chanel and Justin, they’re proud to have such an excellent team of 17, and excited to be part of the greater Pearl Kitchen community. The couple moved from Auckland with their young apprentices – Charlotte (4) and Georgia (2.5) – to a region that was already familiar. Justin grew up in Tauranga, and both have family here. 

“We are both foodies and we bought Pearl Kitchen because we love it," says Chanel. "We look forward
to becoming part of such a great community." 

Pearl Kitchen, 20 Coast Boulevard
Open: Saturday – Thursday 8am–2pm
Friday 8am–8pm (Happy Hour 4pm-6pm)

Pearlkitchen.co.nz

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Hook, line and… stinker

The Hits weekday host Lauren Mabbett reveals the realities of single life in the Bay, and offers up a nifty hack for getting around the pram brigade on Mauao.

When I was a kid I thought by the time I was 25 I'd be a lawyer, own a house and be married with two children. I'm now 37, have none of those things, and still pretend my broccoli is a tree.

Yes, I've moved back to the Bay of Plenty for an awesome job, but alas, it is not the place to find a lad.

The majority of people in Tauranga seem to have moved here after getting all the singleness out of their system in other cities, and have now settled down to buy an overpriced house with their respective other.

Even though I know this, there'll still be the odd evening where I have a moment of weakness and open up Tinder to see what's out there. You know that feeling when you think you really want KFC but remember last time you ate it you hated yourself afterwards but you do it again anyway? That's me with Tinder.

I begin scrolling and feel any hope that was left inside me start fading. Guy with a fish. Oh, there's another one. More fish. Why so many fish? Guy holding a dead deer and a rifle. Another fish. Guy holding a fish in one hand and antlers in the other. Oh God, I feel like I've just eaten an entire Family Feast. Close the app.

It's incredibly hard to meet people nowadays; even though we are surrounded by them. How do you meet anyone? Gone are the days when you could walk up to someone in a bar and start a conversation (both social media and Covid are to blame for this). We now do pretty much everything, including meeting people, through our phones. 

““You know that feeling when you think you really want KFC but remember last time you ate it you hated yourself afterwards but you do it again anyway? That’s me with Tinder.””

Last week I was at the Crown and Badger with a friend, and a guy tapped me on the shoulder. He was a pretty good-looking guy, about my age, and I thought "Wow! Here we go! This is it! Someone has the balls to approach another person in a bar!" He smiled and said, "Excuse me, you are sitting on my jacket."

Look, meeting a guy isn't the be all and end all of living in the Bay of Plenty. I'm loving the opportunity to be back where I grew up and indulge in our gorgeous part of Aotearoa. We've got some pretty cool spots here in the Bay, once you finally arrive at them after weaving your way through road cones and stop/go operations. 

But seriously, we are a destination and I do feel lucky to live here. As cliche as it sounds, one of my favourite places would have to be the Mount on a sunny day;  although I've had to come up with a wee hack for walking around the bottom of Mauao. It's not the widest track and many times I've been caught behind a gaggle of mums and their prams who take up the entire path. It's fine if you're coming from the opposite direction – they'll see you and move out of the way. But if you come up behind them you'll end up awkwardly waiting for an opportunity to pass. Unless you're a runner! They can hear runners because of the gravel. So here's my hack – I'll pick up a jog just before I get to them. It works, they'll hear you and move, although the only problem with this, especially if you're incredibly unfit like me, is you then have to keep running until you're out of sight, otherwise you just look like a weirdo who picked up a run just to get past them. 

Did I mention overthinking everyday awkward social interactions could be the reason I'm still single? 

Cool conscience

Swing into spring with Moochi’s most sustainable collection yet. Natura  offers organic and eco-conscious wardrobe refreshers, designed for effortless contemporary dressing.

moochi.co.nz

Going the distance

It’s mind over body for editor Hayley Barnett as she trains for her first marathon.

Long-distance running has always intrigued me – the psychology of it, and the idea that any approach you take to training is a metaphoric representation of life in general. Yes, that sounds cheesy, but I have no other way of describing it.

The old saying that the mind is more powerful than the body is never more apparent than when you’re 18km into a trail run, drips of sweat and mud (and sometimes tears) running down your face, and you’re convincing yourself that you're about to keel over and die.

It’s incredible how much more energy your body has left in the tank when your mind has long since given up. But you only learn that when you stop listening to it. And, as we all know, that’s the hard part, not only in running but in life. 

Of course, a helping hand to push you along can be extremely advantageous in all areas, but none more so than exercise, especially in the depths of winter. 

Since I signed up at ClubFit Baywave a few months back, I’ve been busy building my strength. When I signed up for a marathon at the same time (somewhat ambitiously), the team put me on to one of their go-to athletic gurus, Diarmuid (Dee) O’Dwyer, who came up with a plan to supplement my running training. Dee is specialist strength and conditioning trainer who also works at the Adams Centre For High Performance. He put together a plan to target the muscles needed to succeed in – read finish – a marathon without injuring myself or being unable to walk for a week. These were my two main goals also, so we were already on the same page. He also drew up an outdoor running plan, to get me up and running (sorry) from my current five kilometres to 21km, with the intention of reviewing the plan once I hit that mark.

Dee’s program was quite the step up from my beginner-level weight training. I worried it might be a bad sign that I was unable to walk for a week after my first gym session on his plan, but he assured me this was completely normal. I was targeting muscles that had probably never been targeted before. Though he did suggest doing a few less reps and taking longer breaks between exercises.

To say that this plan twice a week, together with my running sessions three times per week, set me up for success is an understatement. I recently completed the Shoe Science Tauranga Half Marathon, still alive, far exceeding my expectations. I’m not sure I could have got there in these freezing cold mornings without Dee’s help, or the help of my original ClubFit trainer, Kiriwai.

During my weight training with Kiriwai a few months back, one thing she said stuck with me. She said, “It all comes down to discipline. I know you’re a mum, I know you have a busy job, I know it’s hard to find the time. But too bad. Get on with it.” 

Sounds harsh, but the tough love approach exists for a reason. Sometimes you just need to hear it from someone else. 

Bring on the full marathon in 2023! 

clubfit.co.nz

Baby on board

Columnist Will Johnston is in awe of the mysteries of pregnancy
– but glad he’s not the one gestating.

You know what it’s taken me almost 40 years to realise? Men would be terrible at
being pregnant.

My wife, Tiffany, is due to give birth to our first baby in the next few weeks. Literally at every point of the pregnancy my mind has wandered to how I would handle the situation she is currently in. As Tiff would say, “Oh, so, we’re making me growing a human about you again, are we?!” 

Yes. Yes, we are. Sort of. Let’s go through it from the start, shall we?

At six weeks pregnant, she was full noise, suffering from what I have come to learn is an inaccurately named ailment called ‘morning sickness’. They should just call it ‘day sickness’, because that’s how long it lasts. All freak’n day! There were voms from 3am to 11pm. 

You know what’s less fun than morning sickness? Morning sickness when you’ve got COVID-19!

Yup, Tiffany caught COVID-19 at seven weeks pregnant. That developed into a bit of long Covid mixed with a foetus draining all the remaining nutrients from her body (pregnancy, it’s sooo glamourous). We ended up in hospital after she spent 48 hours hugging a toilet. Pay the nurses more! They were amazing at Tauranga Hospital. It wasn’t until week 23 or 24  when she finally stopped heaving at least two times a day feeling like you’re hungover with a tummy bug.

Now, can you imagine the cries of despair and notions of travesty that would spout from the mouth of a man if he had to handle even a week of this torture?! Remember the last time a male in your life got man-flu?! We are really not set up for it. 

We all know a guy with a beer gut, right? Let’s talk about growth of stomach area. When one is working on a "keg" rather than a "six-pack" in the abdominal department it is usually years of relentless hand-to-mouth work, walking a meticulous line of over-indulging and exercise avoidance. Sometimes decades worth.

Can you imagine going from six pack to phenomenal mid-section bloom and increasing in weight by about 12kg in five months? And alongside that all of your organs are getting pushed around and your stomach is shrinking at an alarming rate as said organs mush it towards your oesophagus. What’s more, you can’t even drink anything fun to get the beer gut fully formed! Just imagine a male tradie on the building site at the end of a hard week on the tools. But imagine him eight months pregnant and not able to enjoy a beer with the boys. And do you trust him not to have that beer?! 

Don’t even get me started with will power. Tiff’s had what I like to call "snout cravings". Not so much in the
eating department, more in the smell craving department. She has sniffed a lot of red wine and coffee during this pregnancy – two things pre-preggers Tiff never touched. 

Speaking of K9 nostrils, as she walked in the front door the other day, she declared: “Something is off in the
fridge, get rid of it now!” Then exited the premises. Can you imagine a man off his food? The hardship! 

I think all men know a guy in their group who has a weak bladder; on a road trip they have to stop five times between Tauranga and Auckland (the beer gut isn’t helping). But at least they don’t have a tiny human who sporadically throughout the day kicks them swiftly in their already slightly baby-crushed bladder – usually at the most inappropriate time.

Finally, tie all of the above together, chuck in reflux, increasing water weight throughout the day, pain in multiple different joints and muscles due to the rapid change in weight and size, significant hormone changes, shortness of breath because your lungs/diaphragm are literally getting pushed up by your organs, rubbish sleep and low iron/energy levels… Then go to work and not complain 24/7 about it all. 

I kicked the foot of the bed the other day. It took me two days to stop limping and telling people about how sore my toe was. Men are 100 percent the fairer sex.

The trick is knowing this. I am happy in my current wheelhouse containing phrases such as: “What can I make you for dinner?” “Would you like a back/foot rub?” “Can I help you up/down/sideways?” “Can I run you a warm bath and roll you in the shallows as you make faint whale noises?” 

Ok, well maybe not that last one! 

I’m a lucky man. Lucky to have a baby on the way with the woman I love. And, lucky I’m not the pregnant one!  

  @radiowill

Perfect match

These scintillating summer pours from Mount Brewing Co. will tantalise your tastebuds and keep you cool on the hot, sunny days to come. Find your favourite and match with our delicious meal suggestions.

Words Hayley Barnett / Photo Emma Galloway

Feijoa GIN & TONIC - Tempting tangy tipple

You can’t go past the sweet-yet-tart taste of the country’s favourite seasonal fruit, the humble feijoa. Meal match with your favourite blue cheese and a drizzle of honey for a complementary kick.

Peach & Apricot GIN & SODA - Fresh and delicate

Two summer stone fruits, muddled with gin and soda, this mix creates a drink that’s perfect for the beach and beyond. When dining at home match with the spicy heat of a rogan josh.

Pink GIN & TONIC - Charm in a can

Crisp premium gin and tonic comes blended with juicy red raspberries, to give it a taste to die for. Pair with lamb kebabs cooked in a berry marinade and, voilà, you have your barbecue menu sorted.

Classic APPLE CIDER - Cool, timeless classic

Traditionally made apple cider is given a makeover by blending it with fresh and juicy apples. Not too sweet, not too dry, apple cider is perfectly matched with a roast pork fillet salad.

Dark n’ Stormy CIDER - Spice up your life

Real ginger, molasses and spices make up this unique and delicious cider. With a medium-sweet cider base, the aroma is familiar, but really kicks off when paired with a spiced ginger pud. 

Strawberry & Lime CIDER - Here comes the sun

Cool down with a fruity thirst-quenching cider. Strawberry and zesty lime offer a medium sweetness and tart finish when matched with a savoury strawberry salad. 

Tart Rhubarb Cider - Sharp yet refreshing

Perfect for spring, this distinctive cider will hit the spot with rhubarb lovers. It’s fun, it’s elegant and it’s particularly delightful when paired with a creamy carbonara.

mountbrewingco.com

Take a break in Tīrau

Tīrau may be better known for its quirky corrugated iron sculptures – but this tiny town is certainly worth your time.

Less than one hour from Tauranga, you’ll find the quaint village of Tīrau. Often a stopover on a road trip, there’s so much more on offer than meets the eye. Spend the weekend shopping at one of the many boutiques, finding unique pieces from interior design stores, designer outlets and art galleries. If adventure is more your style, there are plenty of beautiful walks and bike tracks nearby to discover. Take a dip in a relaxing natural hot spring and wine and dine at some amazing eateries.

KILT Sale

KILTies rejoice. The much-loved New Zealand-made-and-designed brand KILT has a sale store in Tīrau. You can get your hands on elegant, sophisticated pieces at a discounted price. It’s a win-win. Their friendly team of stylists are on hand to make your experience in store amazing.
17 Main Road

Interiors Barn 

It will be hard not to be inspired after visiting The Interiors Barn showroom. Stocking a wide range of beautiful, handcrafted and unique furniture and homewares that are sourced from around the world. They are all about finding pieces that are conversation starters.

17E Main Road,
theinteriorsbarn.co.nz

Notting Hill 

Notting Hill Interiors brings a curated collection of classic, sophisticated and European styling ranges of furniture, homewares, décor, lighting, jewellery, clothing and accessories. Stocking a range of New Zealand brands, they pride themselves on being a destination store with a one-of-a-kind shopping experience.
1 Hillcrest Street,
nottinghillinteriors.co.nz

Trelise Cooper Designer Outlet 

Further up the hill, shoppers can continue on to one of the few Trelise Cooper Outlet stores in the country. With a reputation for beautiful garments made with heart and integrity, you can find luxurious pieces at outlet prices.
1/1 Main Road

Okoroire Hot Springs 

Sheltered from the elements by a beautifully green forest – you’ll be able to draw a deep breath, take nature in, and let your mind wander as the naturally-heated mineral water of Okoroire Hot Springs works its magic. The Okoroire Hot Springs have been around for more than 130 years and are one of the best-kept secrets in South Waikato.
18 Somerville Road,
okohotel.co.nz

Waikato River trails 

Located just 10 minutes from Tīrau, The Waikato River Trails winds along a path that encompasses the magic and beauty of New Zealand native bush, exotic forest, historic landmarks, suspension bridges and hydro dams. Be inspired as you walk, run or cycle through open reserves, boardwalks over wetlands and experience expansive lake and river views.
waikatorivertrails.co.nz

Te Waihou Walkway

Arguably the most beautiful water in the world, venture along Te Waihou Walkway to enjoy the tranquillity and picturesque crystal clear water. Taking around 90 minutes to cover the 4.7 kilometre track (or three hours return) this mainly easy walk will take you past waterfalls and abundant native birdlife.

Twilight Glow Worms Tour

On the banks of the Waikato River, you’ll find Riverside Adventures. This family business offers a glow worm tour that can only be accessed by kayak. Enjoy the twilight and silence of being on the water as the day draws to an end. As night arrives over the river, you will paddle slowly up the Pokaiwhenua Stream, being guided by titiwai (glow worms) on either side sparkling like Christmas lights.
396 Horahora Road,
riversideadventures.co.nz

Tucker Bar & Eatery 

The husband and wife team at Tucker Bar & Eatery bring the heat to the kitchen with over 20 years of experience and having worked alongside some pretty big names in the industry, from Simon Gault to Gordon Ramsey. Growing their own organic seasonal vegetables and fruits on their family block and sourcing fresh local products, this proudly South Waikato restaurant serves up delicious dishes.
31 Main Road,
tuckerbarandeatery.co.nz

Poppy’s café 

A family run café on the main street of Tīrau, it’s hard to miss them under the giant corrugated poppies. Serving great coffee, delicious smoothies, homemade cabinet food and a hearty brunch menu.
32 Main Road

The Baker 

If you’re a pie lover, The Baker is the stop for you. Often described as the best pies in New Zealand, with their loyal base of customers coming from near and far to get their hands on them. This father and daughter baking team – Rachel and Shane Kearnes – have put their twist on the Kiwi classics and it’s been a big hit.
35 Main Road

Cabbage Tree Café

Cabbage Tree Café is a charming café that specialises in gourmet food and superb coffee that will leave you wanting more. Everything is cooked and baked fresh daily. Customer favourites include the Moroccan lamb, big beef burgers and the Cabbage Tree big works breakfast.
@ctcafe

Okoroire Hot Springs Hotel 

The Okoroire Hot Springs Hotel is immersed in history, character and New Zealand charm with its unique location and experiences on offer. The hotel’s vast land occupies 70-plus acres of natural beauty, including a wonderful country-style nine-hole golf course, the Okoroire Hot Springs, a tennis court, restaurant and private bar. It’s the perfect place to stay for families, couples or groups of friends.
18 Somerville Road,
okohotel.co.nz

Te Waihou Riverside Retreat

Located on the banks of the Waihou River, this eco-friendly cabin brings the wow factor. Wake up to stunning river views that can be enjoyed from your bed, enjoy a cold one on the floating pontoon or laze around in one of the hammocks. In the evenings enjoy the ambience of the fire pit or relax in the wood fire hot tub. The entire place has been thoughtfully decorated with rustic and unique personal touches to bring you the ultimate weekend getaway.  Airbnb (search: Te Waihou Riverside Retreat)

Life in harmony

Stan Walker is all grown up – and learning to find the balance between his music and his expanding whānau. 

Words Martyn Pepperell Photos Garth Badger + supplied

On 22 November 2009, a 19-year-old Stan Walker took to the stage at Australia’s storied Sydney Opera House for the grand final of Australian Idol. That night, Stan was crowned the show’s ultimate winner, his debut pop single “Black Box” became available for purchase online, and a star was born. 

Stan has become one of the most celebrated Māori singers of the new millennium in the 13 years since. Along the way, he’s dominated the top 40 music charts in Australia and New Zealand, shared arena stages with American hip-hop and RnB stars like Beyoncé, Nicki Minaj, and Akon, and graced the silver screen as an actor. All the while, he’s carried himself with dignity and humility amid navigating enough tragedy and heartbreak to last several lifetimes.     

In late August, I spoke with Stan for UNO from Sony Music New Zealand's offices in Auckland, where he was conducting press for his seventh studio album, All In. In the weeks beforehand, Stan spent his days at home in Whanganui with his wife Lou Tyson, their son, and their new baby. “My biggest thing I want is to be a present husband and a present father,” he told me. “That’s important for my family, but it’s also important for me. So anything I do has to work around my family or work for us.” 

As we began talking, I asked him how his younger self would have imagined his life at age 31. “It’s a crack-up because there is nothing I’ve wanted more than being a husband and a dad,” he said with a wry grin. “I’m here now, I’ve been that, and I am that. It blows me away because I can’t imagine my life being any other way now. I complain every day about something, but I love the problems I have and the life that I’ve built.” 

Born in Melbourne on 23 October 1990 to Ross and April Walker, Stan grew up between Tamapahore Marae in Tauranga and Byron Bay. Two years ago, he opened up about the early days of his life in his first book, Impossible: My Story, co-written with the ghostwriter Margie Thomson. The stories within Impossible are harrowing and beautiful in equal measure, painting a vivid portrait of a once-in-a-generation talent with an almost limitless capacity for forgiveness. “Doing the book was one of the most incredible experiences of my life,” he said. “I knew I had to be so open and raw for it to achieve what I wanted, which was to help people heal and break cycles, bro. We’re brought up chucking everything under the carpet. I’m like, nah, I’m lifting it up. Let’s look at what’s under there.”

Earlier this year, Stan received one of his biggest nods of recognition when Elton John approved the use of his te reo Māori cover of “Can You Feel The Love Tonight?” in the recent te reo reboot of the Disney animated classic The Lion King. “There’s been a lot of things I’ve done in my life and career that have made me feel like I can die happy, but that has to be at the top of the list,” he enthused. “That’s my favourite movie of all time. To have it redone in our language and get the sign-off from the Elton John for my version, it’s so crazy.” 

Whether it’s family life, recording and performing or other activities, Stan keeps himself busy. Over the last two years, he’s appeared in The Walkers, a reality television show about his family, collaborated with the fragrance and fashion designer Jakob Carter on an Eau de Toilette fragrance called Human, and was honoured at the Ngā Tohu Toi Mo Ngā Uri Iwi o Te Rohe o Tauranga Moana Matariki Awards 2022 as Creative of the Year. He’s also released Te Arohanui, a collection of his greatest hits re-recorded in te reo Māori, continued to wow audiences, and become actively involved in promoting awareness around a range of social and environmental issues. “We work our asses off, bro,” Stan told me. “We’ve sacrificed so much to live this life we desire, but it doesn’t happen overnight.” 

Thinking back to when he started out in the music industry after Australian Idol, Stan remembered his younger self as “fresh and green”, with a burning desire to take his songs to the world. “I wanted to go to America and be an American artist,” he admitted before continuing with a chuckle. “At the moment, I couldn’t think of anything worse. I love who I am, and I love where I’m at. That’s more important to me than anything else. I love that the audiences I want to reach are in my backyard, and I love that my backyard is the most beautiful and fulfilling place with all the resources to be the best version of myself. If in the future my music does take me to America, mean, but I don’t want to be taken there and stay there. I’m really happy, bro.”

For Stan, a huge part of his current happiness came together over the last half decade, which is also the length of time he spent recording his new album, All In. “Over the last five years, the real testing times in my life happened, and so did the incredible breakthrough times,” he said. When he mentioned testing times, one of the things Stan was alluding to was having stomach removal surgery after he discovered he had gastric cancer in 2017. The cause was CDH1, a hereditary gene mutation which has claimed the lives of over two dozen of his whānau. The surgery was one thing, but recovery complications were another. For months afterwards, Stan was in a fight for his life. As his condition improved, Stan returned to one of the things he does best, making music. The incredible times were just around the corner.

Turning away from the demands of the top 40 charts, he called on a new cast of collaborators from New Zealand’s soul, hip-hop, reggae and electronica music scenes. “Every single person who worked on this album comes from different worlds,” he explained to me. “We made the whole new universe together where we could all do something different.” Within this universe, they help him craft a set of songs that reignited the fire of his youth.  “I told everyone, don’t talk to me about radio. I don’t want to hear nothing about Beyoncé is doing this, or Rihanna is doing that,” he said. “I just wanted to get back to making music that I feel. Not everyone is going to love this or even like it, but I don’t care. I’ve come to the point where if I don’t love it, what’s the point of doing it?”

While reflecting on the recording sessions, he mentioned his producers, Matt Sadgrove from the reggae band Sonz of Zion and Devin Abrams, aka Pacific Heights, a former member of the live drum’n’bass band Shapeshifter. “Bro, it was wicked working with them. Devin is the most crack-up dude ever.” Stan also had high praise for Scribe, the legendary New Zealand hip-hop artist who wrote the early 2000s anthems ‘Not Many’ and ‘Stand Up’. “Having Scribe on the album was probably one of my biggest flexes,” Stan told me. “There’s no else one that has ever been, or ever will be, a Scribe.”

One of the standout songs on All In is “The One You Want (60s Song)”, a bouncy reggae, hip-hop and RnB-tinged collaboration with the exciting Kenyan New Zealand rapper Jess B. Over the last four years, Jess and her close collaborator, the DJ Half Queen, have been the driving forces behind FILTH, an Auckland club night that places an emphasis on celebrating New Zealand’s queer, Indigenous and immigrant communities. 

Stan is a huge supporter of what they’re doing and was honoured to be able to include Jess on his album. “Bro, I reckon it’s mean,” he said. “There’s a big group of people who need to be able to express themselves freely. They need to have their people, their time, their moments, and their nights. It’s so cool to see what they’re doing. Ten years ago, I wouldn’t have gotten it, but because of everything I’ve been exposed to, it makes my heart happy. I just love seeing people be free in who they are.”

Something else that makes Stan’s heart happy is spending time in the Bay. “Tauranga is huge for me because that’s where I’m from,” he told me. “That’s where my Whenua is, that’s where I will lie when I die, that’s where my upbringing was. My first inspiration for singing was my nannies while I was growing up on Tamapahore Marae. I grew up in the village. I’m still very much a village kid who is creating his own village. My core values started there, and Tauranga Moana still has my heart.” 

A self-described geek for genealogy or whakapapa, Stan draws a huge amount of strength from his family history. “People always say, remember where you come from, but that’s only one half of it,” he explained to me as we came towards the end of our interview. “The other half is who you come from. Once I found out who I come from, everything changed in a whole new way. I had to be incredible, outrageous and amazing because the people I come from are incredible.” 

Deep in thought, Stan paused for a moment before continuing with a final defining statement about both the place he calls home and his family history. “When I think about Tauranga and who I come from, I wouldn’t be here without their sacrifices. They set the standard. I am their legacy, bro, and I’m doing everything that I should be. They survived all they survived and fought all they fought for us to be incredible. They’re the biggest part, of the core, of who I am.”

Mind matters

Do you need to spring clean your head space? Anna Veale explains how visualisation can be a helpful wellbeing tool.

PHOTOS Salina Galvan

As we find ourselves coming out of hibernation from what seems like a very long winter, a sense of new beginnings may be upon you – and for good reason. The mornings are getting lighter and the evenings are drawing out, bringing a new cycle which represents planting new seeds, growth and expansion. 

Spring, “the king of all seasons”, is a fantastic time to check in with yourself and see what sneaky habits have crept in over winter that don’t have your best interests at heart. Perhaps you’ve been hitting the snooze button one too many times, or drinking one too many cups of coffee to warm yourself up.

If you want to build on the energy that can come from our change in seasons, here are some tools to accelerate your journey. 

The power of visualisation

In the sports world, visualisation or “mental rehearsal” is used to help athletes prepare for and enhance their physical game. This technique draws
in direct focus to task, using the senses to dial down on the process of the goal rather than the outcome itself. 

As we move into the new season, we have an opportunity to get clear on what we want for the coming months, and we can use visualisation to bring a goal to life and generate the all-important ingredient for success: Action. 

When we mentally rehearse our goals and the process of reaching them, we are sending a strong message to our unconscious mind that we are ready and will be more likely to take the action required to make change. Science tells us that if we commit our goals to writing we are 40 percent more likely to achieve them. It also tells us that if we tell someone else about our goals we are 60 percent more likely to achieve them and if we have a coach, we are 95 percent more likely to achieve success. 

Your goal-setting toolbox

Adding visualisation to your goal-setting toolbox will help bring your dreams to life. If you are new to visualisation, here are some ideas to get you started:

Create a vision board

This can be fun and simple to do and serves as a daily reminder of your intentions. Use magazines and printouts to create your very own piece of goal-setting art. Be brave and think big. You are only limited by your imagination, so banish limited thinking and get creative. 

Visualisation meditations

There are plenty of good visualisation meditations out there for guided goal-setting visualisation, leaving time at the end to brain dump, set goals and put timelines on them. So now we have our head space covered, how can we give our body a shake-up out of its winter slump and get it bouncing into spring?

Rehydrate

Often water gets replaced for hot drinks over winter, so look to replace caffeinated drinks with water or herbal tea. 

Eat well 

Nourish your body with whole foods like split peas, lentils, chickpeas, quinoa, buckwheat and rye. Increase the fibre in your diet with fruits and vegetables such as apples, pears, apricots, berries, broccoli, carrots, okra and spinach.

Catch the morning sun

Reset your circadian rhythm by getting up at the same time each day, taking yourself out for a walk around the block and getting some fresh air. 

Be consistent 

Showing up daily for yourself sends the message that your wants and needs are important. Cultivate a routine that's easy, fun and aligns with your values. 

Check out Anna's free resources page, where you will find your very own “spring reset”

freshcoaching.me

Clean slate

An all-new beauty treatment proves you don’t have to suck it up when it comes to general skin problems, but it helps to know the HydraFacial can do just that.

Words Hayley Barnett / Photos Salina Galvan + supplied

If you spend any amount of time on social media, or read magazines or beauty blogs, there’s a good chance you’ve come across the much-hyped HydraFacial. It’s being recommended by everyone from well-respected dermatologists, to highly-influential celebrities like Kate Winslet. Being the first in the Bay to offer the HydraFacial, it wasn’t hard for Constance Santos from Epidermis & Sage to convince me to give it a try.

Walking into the treatment room I was met with a large machine that looks like it belongs in a surgery, which is slightly intimidating when you think you’re there for a facial. Fittingly, the person who invented it is a plastic surgeon who wanted to offer clients with all skin types the opportunity to extract impurities from their skin, with a more gentle treatment, compared to, say, microdermabrasion procedures. And the tagline, '3 steps. 30 minutes. The best skin of your life', sounds promising. 

The reason the machine is so big is because it has three main functions – firstly to cleanse and peel, with gentle exfoliation and resurfacing; secondly to extract and hydrate, with painless suction and nourishing moisturisers; and lastly to fuse and protect with antioxidants and peptides. To do this, it uses a patented Vortex-Fusion delivery system, or what I would describe as a sucky pen thing attached to a machine by a clear tube, extracting debris from your pores. You can literally see the gunk being sucked out of your face as the pen glides across your skin like a deep-cleaning, moisturising vacuum cleaner.

“So it’s a vacuum for your face?” I asked. “Uh, yes,” came the reply, accompanied by a sideways glance. My very scientific description was confirmed when Constance held up a large, clear container full of liquid with a whole lot of small, black floaties – my blackheads. It’s safe to say a whole lot of gunk was removed from my skin, which was embarrassing yet satisfying. Add to that, my face felt naked, but also like it was breathing for the first time. 

The whole experience was much more relaxing than it sounds. The procedure is completely painless, and Constance says it combats any skin problem – from pigmentation to acne. But it's also suitable as a regular cleanse. She recommended I have it done once a month, to keep my skin clean and clear, but the frequency depends on your skin type. Oily skin, for example, may need a couple of treatments within one to two weeks of each other, before moving to monthly. 

A few weeks later, my skin still feels clean and naked without my usual blackheads filling my now-empty pores. I might try to stretch it out to every six weeks, but rest assured that I’ll certainly be back for more. 

epidermissage.nz

Dollars and sense

Glen Strang likes to help people, and building strong personal relationships is the cornerstone of his successful finance business.

Words Jo Ferris | Photos Salina Galvan

Mention Glen Strang’s name around the traps and hands invariably shoot up. Born and bred in Tauranga, Glen is well known in business and sporting circles. Gregarious by nature, he’s a “first-name” man. Meet him and it feels like you’ve known him for years – an innate attribute that helps draw customers to MTF Finance
Mount Maunganui.

From school to 19 years in banking – including stints in Auckland and playing rugby overseas – Glen has been in business for himself for the past six years. One of 52 individually-owned franchises in New Zealand, the familiar MTF "Finance Yellow” is a prominent feature in New Zealand cities. If you’ve seen Kiwi comedian Josh Thomson’s light-hearted humour on their TV commercials, you connect with their approachable style.

Borrowing money is personal and can be challenging, yet making these conversations comfortable is what Glen and his team are all about. The Mount Maunganui team wants to help. Really help. They invest time into clients – knowing that, in terms of trust, relationships are everything.

Customers trust Glen’s judgment. A recent client was looking to purchase a vehicle that wasn’t fit for purpose, or a good choice considering his ambitions. He is a young tradie and needed help with his apprenticeship.
Glen spent time helping with what best suited his client’s needs. In the end, the young man realised a ute was an ideal solution and would serve him better in his work – and leisure – activities. 

Another regular client needed a piece of machinery to grow his business. Thanks to Glen’s contacts (he often deals with suppliers as well, which enhances his ability to help clients), the two worked through the most cost-effective solutions.

To Glen, every interaction is about ensuring that what his client is looking for not only meets their needs, but does so in the best way possible. 

“I’m interested in helping clients make good decisions and get the right loan for the right reason. I want the exercise to become a success story for them.”

While MTF Finance Mount Maunganui’s core business is asset lending for vehicles and machinery – business
and personal – Glen and his team also handle unsecured applications: Finance for things like home improvement, holidays and debt consolidation. 

“Ours is a bespoke approach. We put ourselves in our clients’ boots, work through their requirements and where they’re headed, then recommend appropriate options.”

It’s a shared philosophy. Vicky Gorman has been an integral part of the team for almost three years. Dan Jones brings his experience from the motor vehicle industry. Both have the same personable approach, which puts their customers at ease.

This ability to offer flexible rates and provide a loan has positioned MTF Finance Mount Maunganui with being a go-to for finance. Loans can be created on the same day as the enquiry, whether personally, over the phone, or entirely online. For Glen, it’s all about the personal approach and fulfilling customers’ needs.

“People know the person they are talking with is the lender – the one who makes every decision locally.”  

Mtf.co.nz 

Spring sole-mate

SOLECT is your one stop shop for spring sandals, sneakers and everything in between.

As the days grow longer and our outfits require more spring-suited choices, we find ourselves searching for stylish all-weather shoes. Birkenstocks are a perfect tran-seasonal footwear choice, and go with just about anything. SOLECT in Tauranga Crossing have the largest range of Birkenstock in the Bay.
We instantly recognise the classic two-strap Arizona sandal, but after seeing the wall of Birks sitting pretty, with an array of colours and styles to choose from, it’s clear we are spoilt for choice. From the stylish cross-strap Sienna, to the closed-in Boston clogs, there is something for everyone.

The team in store are extremely knowledgeable and will help you find the perfect sized footbed and chat you through the different materials – that’s what makes this service so special.

Looking for something different this season? Never fear, we asked buyer Michelle what her top picks are for spring. 

“Timberland boat shoes are making a huge come back for men,” she says. “They’re great for a casual wedding, and have a modern street-style edge.

“I’m also seeing platform sneakers as a continuing spring trend. As well as giving you a bit of extra height, these sneakers are an easy smart-casual option. Take your pick from ASICS, Puma, Converse and more.”

With over 25 footwear brands to choose from, you’ll find the perfect pair at Solect. Be sure to pop in and see Cassie and the team at Tauranga Crossing. 

Solect.nz

Blossoming with care

A newly opened childcare centre in the Mount
holds true to its philosophy of creating authentic, inspiring early childhood experiences.

Words Catherine Sylvester 

Alisha Merriman had a clear vision of exactly what gap she wanted to fill when creating an early childhood education centre. She knew, not only because of her many years as a teacher in this sector, but also firsthand, as a mother of two young children. What she envisioned was a unique learning environment for children and their whānau, where they could thrive, grow and learn. 

Bloesem (“Blossom”) –  a nod to Alisha’s Dutch heritage – is precisely what the centre believes its tāmariki will do. Backed by research highlighting the importance of environment being pivotal to learning, the centre has a calming feel to it. Walls are painted in neutral colours, with spaces left uncluttered. “Aesthically pleasing environments enhance the children’s learning journey,” Alisha explains. 

By creating physical spaces that are enriching for children to learn and grow in, Alisha and her team share their passion for creating inspiring new experiences daily. The team carefully create a teaching plan together, incorporating invitations to play based on suggestions from the children. Their aim is to instil a love of learning in their community.

With the first Bloesem opening in Te Puke in April 2019, the team have taken the time to firmly establish their vision and strong relationships with the children, whānau and staff. A high priority for Alisha is that they stay true to the “why” of Bloesem, and that means ensuring the right team of people working together to uphold the vision, philosophy and consistency of the centre. “Keeping it authentic is so important,” says Alisha.

“At Bloesem, children and whānau are part of a nurturing, caring, joyful, tranquil environment.” 

The Te Puke centre has thrived, despite the unexpected arrival of a global pandemic less than a year after opening. So when a spacious site opened up in Alisha’s own neighbourhood, the Mount, she knew it was the perfect time to expand the vision and provide another community with the inspiring Bloesem way of early childhood learning. 

Opened in August, Bloesem Mount Maunganui also carries the vision statement: “Value and honour whanaungatanga, taiao, rangatiratanga which reflects the good of reciprocal relationships, for the good of the environment and for the good of growing self-confidence.”

With a strong philosophy and a growing need for more quality early childhood education centres, Bloesem is sure of its identity and what it offers the communities it is part of. 

bloesem.co.nz

It takes a village

If you’re looking for a more relaxed-yet-refined way of life,
Althorp Village may be just the right place to call home.

Words Monique Balvert-O’Connor Photos Jahl Marshall

Given its top-notch appearance, the facilities and all that’s on offer (more than 30 activities a week, from choir to aqua aerobics), it’s not surprising Althorp Village has a holiday resort ambience. 

With well-thought-out recreational facilities and architecturally designed dwellings, accentuated by stunning gardens and an expansive park-like setting, the retirement village combines resort-style amenities with high-quality homes. There are impressive outdoor facilities too – think lawn bowls, croquet, tennis and garden allotments (there’s even a hobby shed).

Althorp Village manager Claire Keen says the village residents enjoy the opportunities offered, as well as embracing independent living and organising their own groups and events.

“Our vision is to create an environment where our residents can find like-minded people and where they can be happy and enjoy their golden years, stress and trouble free.”

Set across more than 12 hectares, this premier residential village for seniors has two apartment blocks. The Lodge offers a range of one, two and three-bedroom apartments and The Garden Apartments are all large north facing two-bedroom, two-bathroom apartments. There are 211 different properties on site including a motel.

The Althorp Village philosophy promotes the idea of residents staying in their own homes for as long as possible and with as much help as required. “It’s a happy balance between keeping a close eye on how everyone is doing without being intrusive,” Claire says.

“We are an independent living village – every level of care is available if, and when, required. Our residents can go from an independent apartment or villa to serviced apartments and then on to Radius Althorp Hospital if required. The hospital includes rest home level beds, respite care beds and geriatric care,” she explains.

Currently available is the opportunity to buy a license to occupy a two-bedroom apartment in The Garden Apartment Block, and a three-bedroom apartment in The Lodge apartment block.

Garden apartments have two bedrooms, a large ensuite plus a guest bathroom. They are north-facing and at ground level, opening out onto a large patio, beyond which are the much-admired gardens. These apartments enjoy spacious open-plan main living, underfloor heating throughout, a separate laundry and excellent storage. Parking is secure and undercover, with a large storage cupboard included.

Lodge Apartment 8 captures lots of sun, features three bedrooms, ensuite and main bathroom, and an open plan kitchen, dining and lounge. This apartment is on the second floor and overlooks the village gardens. The large deck is a lovely spot where you can bask in the afternoon sun. There is underground parking and storage. The apartment is accessed via the village’s atrium area – a popular enclosed space, flooded with light. It’s but a hop, skip, and jump from this apartment to many of the indoor activities on offer. Housed in the building are, for example, the indoor heated pool, gymnasium, spa, movie theatre, bar, library, games room, dining and lounge areas.

Claire and team also stress that its important for families to know we have a friendly and caring community of residents. The Althorp Team is also aware the aging process for families can often be daunting and its important for family members to know we can guide them to whatever levels of support are required.

Claire says the opportunity to buy a Licence to Occupy at Althorp Village is an exciting one as they don’t come up very often and there is usually a waiting list. 

althorpvillage.co.nz