Nappy days

Will Johnston revels in life with a newborn, and all its smelly surprises.

My life has changed in the most glorious and fulfilling way. I feel like I’ve just been given the quiet word by the universe that this is actually the point of life: To create and love new life. Only took almost 40 years to get it.

Since Goldie was “whipped out the sunroof” in late October, I can’t think of a better feeling than reclining on the couch, my baby daughter on my chest swaddled like an oversized Christmas bauble, freshly nappy-changed, perfectly asleep with the rain outside for extra cosiness, breathing in the smell of her little newborn head. Delicious! 

But it seems there are a few things new parents need to find out the hard way…

We’ve all heard of the poo explosion, “poonami”, “apoocalypse”, a serious “shituation”. You know, the one where it goes through all the clothes and up the back. But we didn’t realise what would happen when that hilariously small, pink baby bottom is unsheathed and turns into a poo-shooter, a bum-gun if you will. Juuuuuuust when you think she’s strained for 10 minutes, she lets a huge one out in the nappy and immediately passes out with the effort… You gingerly remove the nappy, assess the damage, run a solid clean-up crew. Then and only then does she throw the final wave of bum-grenades out of the trench, over the waiting nappy, and on to the wall, the mirror, the carpet, the blinds and your hands.

We were also not informed that newborns are weirdly loud sleepers. The groans, the strains, the noise that resembles a cat in the distance, the creepy little laugh from beside the bed at 3.30am.

What I’ve come to learn over the last few weeks of being a dad is that my baby is SO lucky to have been born in Tauranga, where we have amazing midwives and medical facilities. I’ve learned that a baby smile is sometimes a smile, and sometimes the precursor to a sniper-like poo. I’m thankful she’s a girl, otherwise I would’ve totally had baby pee in my face multiple times. I’ve learned that my wife is the bravest person I know, has a pain threshold higher than I could ever imagine, and possesses a natural ability to know just what to do with our Goldie girl at any point. I’ve learned I need more storage on my iCloud for the seven pics I take of every one of her facial expressions. Finally, I’ve learned that if you ever brag to your partner that you managed to get the screaming baby to settle, then she will immediately wake up, vomit on your shirt just before you leave the house for a meeting you’re already late for, and throw in a poonami for good measure. 

  @radiowill

Amazing Grace

 Packed with extra bonus features, this built-for-the-builder home combines exceptional design with quality construction.

Words Jo Ferris

It’s often been said that a builder knows best what makes a home function and flow. It also helps if that builder owns their own company. Originally building this home for themselves, a change of plans means good fortune for the next owner. This is an exceptional example of design, quality and finish – combined with features and extras not normally offered in a home, let alone a brand new one.

Grace Road is one of Tauranga’s most sought-after areas within the Avenues’ precinct, and among the most tightly held. For good reason. Its proximity to the city, recreation and water cements its value. Sitting off the streetfront, this home nestles in relative seclusion, with scenery for company and the pleasure of being brand new.

Views gaze east over Waimapu Estuary – idyllic by day, but gorgeous at night. Two levels ensure the views from upstairs are picture-perfect, thanks to smart design, extensive glazing, wraparound balconies and seamless connection with the scenery stretching out in front. Punctuated only by trees, the leafy ambience ensures nature is preserved.

Construction blends strength with beauty – concrete, vertical Abodo weatherboard and Alpine stone schist. It’s an edgy, earthy look – this notion repeated inside with a décor that showcases an innate understanding of tone, texture and style.

Four bedrooms, three stunning bathrooms and a powder room spread over both levels – together with three separate living areas that change moods from one to the other. Each zone gives privacy for different occasions, while defining their purpose. Either snuggled around the gas fire watching a movie, entertaining with company in the family hub or toasting the city’s evening lights outside around the schist-clad fire, this home excels. The outdoor lounge is also an extension for the master suite – making it the perfect ending to a day as lights twinkle in front.

Good design is accompanied by exquisite taste in fittings throughout this home. The kitchen and scullery showcase detailed styling. Bathrooms are all personalised to reflect their individual purpose, and careful selection of lighting also reflects a clear understanding of how lighting can truly enhance a space.

Recessed ceilings in key places become light features at night that complement the mood.  Upstairs or down, this home connects with its setting – function and flow sit at its heart.  Underpinning all that is the quality construction and assurance that this builder didn’t cut any corners.  It was built for themselves after all. 

154A Grace Road, Avenues

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Paws for thought

With four thriving clinics in the Bay (and a fifth opening soon), the professionals at Tauranga Veterinary Services treat all four-legged friends with compassion and care.

Words Catherine Sylvester | Photos Salina Galvan

Listening to David McDonnell describe retired farmers bringing their trusty work dogs into clinic for their final goodbyes, you get the sense that it’s more than just “business as usual” for this veterinarian. As managing director and owner of Tauranga Veterinary Services, David cares deeply for not only the animals
that pass through the doors of his five clinics, but also the people accompanying them.

A sincere desire to provide animals and their owners with excellent care, delivered by a veterinary team who are empathetic, knowledgeable, and professional is what led David and his wife Michelle to purchase the business in 2010. Launching with the three already established clinics – in Tauranga, Katikati and Te Puna – the McDonnells expanded in 2015 by opening a clinic in Pāpāmoa. Next February will see the doors open to their fifth clinic, situated in Mount Maunganui.

“The beauty is that we’re a large organisation with a range of veterinarians who have a variety of specialty interests,” David explains. “We know clients are busy, so having locations throughout the Bay ensures no one has to travel too far for their animals to be seen.”

David McDonnell

The team understands the importance of providing timely and accurate diagnosis to those they care for, as well as manageable and detailed treatment plans. Each clinic is therefore equipped to undertake ancillary tests, such as ultrasounds, x-rays, digital imaging, and in-house laboratory tests. Always looking for new ways to provide excellent service, the team has recently been able to offer a new and significant treatment to their feline friends.  

“The radioactive iodine treatment for geriatric cats suffering hyperthyroidism and tumours is a game-changer,” David says. “We’re excited to be able to provide this, as it was previously only available in Auckland.”

Although companion animals constitute a large part of their clientele, the practices also cater to lifestyle animals such as alpacas, horses and goats, as well as commercial livestock. David’s even been called upon to treat a wallaby or two!

As a privately family-owned business, David and the team are invested in the community and sponsor schools, community groups and individuals in various undertakings. Supporting events like the annual Mud Dog Run and offering free dental checks and nail clippings at Pāpāmoa’s Dinner in the Domain over summer enables them to connect with local pets and their people.

For David, one of the best parts of the job is journeying throughout life’s stages with families and their four-legged loved ones. “Seeing them come in for the first time with their new addition, helping them learn to discipline them, administering vaccinations, and seeing them through to old age – it’s very special,” he explains.

Committed to offering the best care available, Tauranga Veterinary Services voluntarily undertake the Best Practice Accreditation auditing process. Being awarded this, however, is only one side of the equation. David says, “The other side is the attitude and effort, caring and empathy we offer daily.” 

A philosophy that will no doubt mean the world to those whose furry friends are their world. 

bopvets.co.nz

Take a fresh look

If you need to unplug, and reboot over summer, then head to Whakatāne, where some wild wonders and epic excursions await you.

Words Shiree Schumacher

Summer feels like it’s been a long time coming and what better place to brighten the spirits than one of the country’s sunniest destinations, Whakatāne. The certified suntrap also boasts an 11km stretch of golden shoreline at Ōhope that’s been voted New Zealand’s most loved beach. But there’s plenty more to do other than feel all that sand between your toes. Whether it’s action and adventure or serenity for the soul you’re after, you can find it all around here. And for foodies, we’ve picked some of the best places to relax and reflect on your day’s activities as you dine alfresco.

PLAY

Port Ōhope Wharfside

Check out the pop-up activity hub across from Fisherman’s Wharf. Enjoy the vista of the Ohiwa harbour upon a stand-up paddle board or cruise around on an e-bike or e-scooter (ages 11+) – all for hire. Some wharf jumping will guarantee a cool down, and refreshments from one of the harbour-side food trucks are never far away.

Riverbugging

If adrenalin is your jam or you’re keen for a family-friendly adventure, take the kids (10 years+) for some riverbugging down the Rangitaiki awa. You’ll be kitted out to keep you safe as you all bob, wind and whitewater your way through pure nature, each upon your own cute “buggy”. 

Moutohorā 

A short boat trip from Whakatāne is the sanctuary that is Moutohorā (Whale Island). Vibrant birdsong greets you at this pest-free haven – home to some of our most endangered wildlife. Learn about the flora and fauna as you’re guided through the regenerated native bush, take in magical views across to White Island, visit a fur seal colony enroute, and finish with a dip in the waters of Onepū Bay, Moutohorā’s secluded beach where you can even dig your own geothermal spring pool.

West End

Ōhope beach’s West End has quite the reputation with surfers, yet it provides a safe, sheltered spot for swimming and kayaking, too. While you can count on catching waves here daily, they don’t break hard so surfie learners and experts alike will find their perfect possie along this stretch. Salt Spray Surf school offers lessons and surfboards for hire nearby. 

Whirinaki Te Pua-a-Tāne Conservation Park. 

About an hour and a quarter drive from Whakatāne is one of the world's last prehistoric rainforests. Walk the track to the picturesque Waiatiu Falls and imagine the dinosaurs of Gondwana striding among the ancient towering kahikatea, tōtara, matai and rimu. The park is valued as a taonga (treasure) containing the living children of Tāne Mahuta, the Māori god of the forest. Local iwi (tribe) Ngāti Whare is the active kaitiaki (guardian) of the park working with the Department of Conservation (DOC) to protect the natural, historic and cultural resources for the benefit and well-being of future generations of Aotearoa and visitors.  

EAT

Gibbo’s on the Wharf 

Taste the freshness of their daily catch or grab one of the much-loved Gibbo burgers. If you just can’t decide, then try the seafood basket: fish and chips, a crabstick, mussels, squid rings and oysters – and take away to the beach or settle into their wharf-side table to eat while it’s piping hot.

Cadera Mexican Bar & Restaurant

Little says summer more than munching tapas by the sea under one of Cadera’s yellow umbrellas. This sunny eatery at Ōhope beach offers a wide menu including succulent tacos, smoky spare ribs and an array of vegetarian and gluten-free options. Happy hour is from 4 to 5pm daily so say salud to good times with a ruby raspberry margarita or raise a glass with friends over a bucket of chilled Corona.

Fisherman’s Wharf Café

From the restaurant’s open dining deck, watch the yachts gently bobbing under the golden sunset while you sip a fine wine. The menu is worth raving about – and the desserts won’t disappoint. For oyster lovers, the harvest fresh from the sea is a must, or try them tempura battered, nestled back into their shells. Sunday brunches are sometimes available, too.

Little Havana Bar & Restaurant

Spice things up with some Cuban vibes at Little Havana where they’ll happily accommodate large groups, for a fiesta. Join friends outside with a cool jug of sangria or try one of their international red vinos. The food is an ode to Cuba’s Spanish, South American, French, African, Portuguese and Caribbean influences with a touch of familiar Kiwi fusion. From the fresh tarakihi tacos to the paella, the flavours will have your taste buds dancing the mambo.

The Craic

If you’re feeling the call of some Celtic revelry, take a pew outside the historic Whakatāne Hotel at The Craic Irish pub. You can tap your toes to one of the live bands while enjoying the pub fare – from good ol’ bangers and mash, to creamy carbonara, there’s a pleasing selection – and many a cold brew to wash it down with.

Chef’s sanctuary

Celebrity chefs bring a familiarity into our kitchens that makes them feel like a personal friend. Followers of MasterChef winner and author Chelsea Winter will not only recognise the face, but probably this kitchen – one she considers an old friend yet is ready to leave, with her home up for sale. 

Words Jo Ferris

Chelsea Winter’s kitchen features in her book Supergood. Created and photographed in this idyllic country home, the book was a bestseller in 2020. If that’s not inspiration enough, spending time here certainly will.

Designed for a professional gourmet, the kitchen attracted Chelsea from the outset. Adapting it further to suit her style, the kitchen is certainly one of this home’s key features. Like any winning recipe, however, it’s but one ingredient in a home and garden layered with enchanting tastes.

Nestled in a hidden lifestyle ribbon within Western Bay of Plenty, the property is on the fringe of Tauranga city. Exquisite scenery embraces picturesque countryside down to Mount Maunganui, where Mauao stands majestically as the main star. It’s a view Chelsea marvels at every day – inspiration enough for any banquet.

The kitchen is the heart of this home. Its striking island is a drawcard – edgy corner shelving, barstool seating and a clean, solid oak surface. 

Either preparing meals or catching up over coffee or drinks, it’s the centrepiece of a spacious kitchen that revolves around entertaining. Dual sink and work units either side with window views, a cook’s stove and farmhouse appeal that caters for crowds.

“There’s literally a place for everything,” says Chelsea. “The sky’s the limit, yet it’s still somehow cosy and inviting.”

That cosy invitation sums up the entire home. It exudes that country allure of graceful simplicity with a subtle nod to black-barn earthiness. Battened vaulted ceilings enhance the sense of space throughout. The white backdrop instils an ambience of fresh linen, while contrasting accents of aged wood grain, textured carpet and furnishings all nod to the heritage of country character. The timber effect of floor-to-ceiling tiling in both bathrooms is also outstanding. The rustic simplicity is punctuated beautifully by the chic finish of brass hardware and timber vanities. It’s a marriage of the old and new. Bespoke lighting also cleverly blends contemporary design with the natural charm of wicker.

Soft, floor-length drapes mix with plantation shutters to personalise rooms and add intimacy come nightfall. After dinner, there’s nothing like snuggling around the fire in the family setting. This focal point is yet
another nod to aged tradition, while polished concrete is a practical finish on the floating hearth.

Outdoor flow embraces scenery, gardens for the birds and animals. Fresh food and herbs to harvest, magical corners and friendly sheep that maintain the pasture behind and below. With four tank-fed water troughs, horses will also thrive here. Wandering up a gentle track on the conical hill, amid olive trees, views are elevated to embrace a 270-degree panorama of Western Bay’s coastline – breathtaking by day and glittering at night. To further complement this country lifestyle, a 130sqm shed offers brilliant workshop storage, with room for a gym and that ultimate barn bar.

After three years here with her partner and young children, adventure calls. While this home has been a haven in one of Tauranga’s secret places, Chelsea is excited, if not a little sad to be leaving her kitchen.

“It has been an utter dream. That beautiful solid oak island bench has been my home for the past few years. It’s like an old friend now. I’ll miss it a lot.” 

177C Crawford Road, Te Puna

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Between water & sky

New Zealand windfoiling champion Veerle ten Have is a naturally talented sportswoman with a passion for bringing her sport to the mainstream.

Words Nicky Adams / Photos Graeme Murray + supplied

Gliding above the water, moving at breakneck speeds, windfoiling seems unlike any other single-person water sport. According to former Youth Olympian and multi-award-winning New Zealand windfoiler Veerle ten Have, a windfoil is, in layman’s terms, “Like a small America’s Cup boat, but for one person. Everything is scaled down, but everything foiling is the same and races the same, except there’s one person on the boat.”

If you’re ahead of the curve and already follow the sport, you’ll know that in 2020 windfoiling blew past windsurfing, and replaced it as an Olympic sport. This immediately elevated its currency from a leisure pursuit with an ever-growing fanbase to a sport that meant business. 

Veerle is one of only two women in the team of six that represent New Zealand at windfoiling. At the tender age of 21, she’s quite the achiever, with a quiet maturity, easy manner, and lovely confidence, making her friendly but without a trace of arrogance. Veerle grew up in the Bay of Plenty, and despite time in Auckland and travelling for competitions, she still very much considers it home. 

From the age of seven, Veerle was a keen equestrian, until at 14 her horse broke its pelvis; no longer able to ride, she looked around for other sporting options. She landed on windsurfing, which was the sport her brother, who was learning at the time, pestered her to join. I comment that she must get on well with her brother, to which Veerle laughs heartily. “We do now – we got on well when we were younger, but we also had to be better than one another!” 

As with most sporty families, Veerle’s parents were very involved, facilitating trainings and supporting her endeavours. Veerle mentions that their role has never wavered, and their encouragement has been the backbone of her journey. Veerle’s brother, however, decided windsurfing wasn’t for him, and moved on. Veerle kept at it. 

You must have loved it, I observe. “No, I absolutely hated it,” she chuckles. So why did she continue? “Well, I enjoyed it at the beginning, and then after a while I thought – this is stupid! It’s cold, it’s on the water, it’s wet, I go out after school when I’m tired and I just want to go home,” Veerle recalls. “So then I started not liking it, especially during the winter months. But I kept at it, because when I start something, I just have to keep going until I’m a bit better.”

By this point, just as the less appealing aspects of windsurfing began tipping the balance and the temptation to quit was almost too great to resist, an opportunity presented itself in the form of a trip to the Junior World Championships in Sardinia. “I love travelling, so I was pretty excited,” Veerle says. This trip proved a huge turning point for her. “After I’d done that, I thought, ooh, you can race these things, you can compete! And that’s what I love about the sport, the racing and competing, because I’m quite a competitive person.” 

Sticking with windsurfing for the next six years, Veerle continued to achieve. Then, while she was training to try to get into the Tokyo Olympics, a curveball came her way when a decision completely out of her control altered her whole life path. “In 2020 when I was training in the Olympic class trying to get to Tokyo, they changed the Olympic class from windsurfing to windfoiling. So everyone in New Zealand and around the world was making the switch, and new people were coming into windfoiling. I wasn’t sure if I wanted to do it – I didn’t know whether to keep doing sport or go to uni or get a job.”

Despite Veerle’s reservations, the sailing powers-that-be identified that she would be a brilliant windfoiler. “They always pushing to get more girls in the water, but it wasn’t until I started foiling that we realised I was actually pretty decent at it – more so than windsurfing, because foiling was better suited to my body type in the way you had to be a bit heavier and stronger. With foiling it was more about that than about being aerobically fit.”

Windfoiling, it transpires, requires a very different type of strength and fitness. Unlike the more aerobic windsurfing, foiling needs a lot of explosive power. “I think it’s important to be super strong all around – legs, shoulders, arms,” Veerle explains. “With windsurfing it’s not so much legs – when you’re on a foil you’re trying to push the power up the foil with your legs, whereas on the surf you’re just on the water, which tends to be a lot more shoulders.”

It turns out Veerle is not so hot on the cardio side of sports training. “Some people really enjoy going for a run or a road cycle or hopping on the ski erg. That’s not me,” she says. “I just like lifting heavy weights in the gym. Nowadays I really enjoy mountain biking, and I go for the occasional run, but having to do that as my main training off the water is not very enjoyable. I’m just not a cardio athlete.”

Veerle in Lake Garda, Italy. 

When she gets out on the water, however, the joy makes it more than worthwhile – often likened to flying rather than sailing, the sensation of speeding above the waves is like no other. “The cool thing is that you’re travelling at a high speed across the water and it’s completely silent. There’s no slapping of the board on the water or sails flapping next to you, sometimes a slight whistle from the foil through the water. But you’re looking down and going 40 kilometres an hour – no noise – which is so cool,” Veerle says. “And especially if you’re out and it’s maybe light winds, but you’re still foiling and travelling fast and you’re out there by yourself. It’s just... Wow.”

The water’s not always flat, so how do you navigate those bigger swells? “It’s a tiny little body movement. If you see a swell coming, you pull on your front foot a little to fly a bit higher, or you push down on your front foot a little bit to fly a bit lower, and you’re trying to just ride through the waves so that you’re consistently at the same level.”

I wonder what Veerle’s idea of the perfect environment would be. “Everyone enjoys something different, but for me it would be sunny, probably in the evening and maybe 10-12 knots, flat water or little waves and nice and hot. Those are great sporting conditions,” she says. 

Veerle says her favourite locations in New Zealand are Auckland Harbour by Rangitoto, Browns Island, and all along the bays. “Because you have such varying conditions and there’s always other boats on the water that you can sail by. You’ve just got such a vast, wide ocean in front of you that you can just go wherever you like.” 

International sailing must be exciting, though? Veerle shrugs, saying, “Out of everywhere in the world, New Zealand is still my favourite place to sail. I also really enjoyed Hyeres in France, and Texas. Probably because I did well there [in competitions]. It was really hot and windy every day, even though the water was a bit brown, which wasn’t very nice!”

Thus far, Veerle’s career has been an exciting ride. Having been quoted as saying she’s addicted to the sport, I ask what it is that keeps her invested. “The racing,” she says without hesitation. “The competitiveness about it – it’s an emotional rollercoaster; when you have a bad day, you’re really sad, and when you have a good day,
you’re really happy. Just being able to see getting closer to my goal with every competition keeps me driven.” 

What is Veerle’s ultimate goal? “To be able to say that I'm the best in the world at what I do.”

“It’s an emotional rollercoaster;

when you have a bad day, you’re really sad,

and when you have a good day, you’re really happy.”

In a career that already boasts so many highlights, I’m curious what would be among the most memorable. “Winning a youth medal in Texas for windsurfing,” Veerle says. “Also, when we made our debut windfoiling overseas – we’d just been training over here in New Zealand in isolation because of COVID-19. Everyone else had done some competitions, but we had no idea where we stood within the rest of the world. So we were fizzing to race with other people. By the second race of the first regatta, I came first, and that was a highlight. Over that whole regatta, I ended up being in the top 10, which fully exceeded our expectations. Even to see our hard work was really going in the right direction was exciting, as it was still a new sport.”

As with anything in life, there are always setbacks, and Veerle is her own harshest critic. “It’s always disappointing when you have high expectations and you don’t meet them. Especially when you’re racing, your world becomes really small and all you’re thinking about is that competition. Everything else – family, friends, study – become irrelevant. So if you don’t meet those expectations, it literally feels like the end of the world… I’ve had moments in a regatta when I wonder if I was training for nothing. But then you step out of the bubble and get perspective.” 

Home away from home

If Tauranga’s Redoubt Eatery isn’t already your local, get down there for some comfortable vibes, good conversation and signature Sticky Chicken.

Words Dan Collins  |  Photos Erin Cave

Sometimes you want to go where everybody knows your name, and they’re always glad you came. Those may be the lyrics to the theme tune of the old classic sitcom Cheers, but for Jacob Henderson, proprietor of Redoubt Eatery, they’re words to live by. “Redoubt is your home away from home,” he says when UNO pops in on a sunny Tauranga afternoon. “You get greeted by name. You don’t have to try too hard or try and be cool. It’s that kind of place.”

Situated about halfway down Tauranga’s picturesque promenade of The Strand, it’s that easygoing and down-to-earth attitude that typifies and differentiates the Redoubt experience. It’s welcoming and unpretentious. The kind of place that knows your name and what you drink, and gets them ready for you as you walk in.

“You don’t have to study a wine list that’s got five sauv blancs, you’ve just got the one,” Jacob says by way of example. “It’s good. It’s reliable. You feel safe and comfortable.” Jacob’s fresh perspective on what makes a place worth visiting could stem from the fact that he’s new to the Tauranga scene and excited to be here. “We’ve got one Redoubt Eatery in Morrinsville and one in Matamata,” he says. “We wanted to see if what we do is good enough to work in the big city.”

It may have only opened its doors in August but it certainly seems to be working. There are plenty of people coming through the doors and, most importantly to Jacob, an ever-growing number of regulars settling in and making Redoubt their local.

He describes the move into town as a happy accident. His cousin walked past one day earlier this year and saw that the previous establishment was for sale. He called Jacob, who immediately spotted the potential. “We thought it was the best location, being on the corner here, and with that deck upstairs. Initially, we thought that deck might be a pain, but it’s such a great area. It’s one of the few places along here where you can see out into the harbour.”

Those gorgeous elevated harbour views are bound to make it a favourite for long summer lunches or post-work evening drinks. “Just about every second person is asking for a table up there. We’re praying for that weather!” he jokes.

With seating for 70 people, Redoubt should be able to accommodate most sun-chasers. But to be on the safe side, you can always book a table. In fact, Jacob says, the team are happy to accommodate wherever they can. It’s all part of making Redoubt Eatery feel like a second home. It’s a philosophy that’s come from Redoubt being a part of his family legacy.

“The first Redoubt Eatery opened in 1999 in Te Awamutu. That was opened by my parents,” he says. “In 2002 my wife and I were overseas. My father rang and asked if I wanted to lease the pub. We said yes, came back and leased the pub for about two years while they went overseas.”

When his parents returned, it was obvious there were now too many chefs in the kitchen, so Jacob and his wife started looking around. In 2006 they opened a Redoubt Eatery in Matamata. The original in Te Awamutu was sold around 2016 so is no longer part of the family. However, Matamata was going so well that they opened a Redoubt Eatery in Morrinsville in 2018.

“Morrinsville doesn’t have a huge amount of eateries,” he says. “It’s nice to go to a place where you’re needed and it was a great opportunity. You always like to think you’re pretty cool and that what you do would work everywhere. Morrinsville went really well. When we went from one to two, it didn’t feel like a huge strain. We’ve got a bit of confidence. That’s why we got so excited about The Strand and thought, ‘What we do could work.’”

That said, some things have been tweaked for the Tauranga market. The decor and fit-out is fairly similar, with sports photos and memorabilia – like an autographed Mike Tyson boxing glove and photos of famous local sports heroes – decorating the walls, but the food and drinks menus have been given a slight makeover. Again, with the specific goal of making you feel relaxed.

“We don’t want people to feel intimidated. We don’t want you to have pretend that you know what certain words mean you know,” he laughs. “We want it to be very Kiwi-themed and comfortable. Certainly good and certainly fresh and seasonal. That goes without saying. But I don’t want anyone to feel intimidated when you’re in here. People can pick up the bone and stuff like that.”

He says they kept on some of the staff from the previous establishment, including the head chef Johnny, who presented his new owners with some ideas for the menu. “It was really impressive. His food is bloody good,” Jacob enthuses. “So the menu is different from Matamata and Morrinsville, except for one dish.”

This is Redoubt Eatery’s secret weapon, their hit. The one thing he knew they had to serve. “It’s called the Sticky Chicken. It’s our biggest seller in Matamata. It’s our biggest seller in Morrinsville and now it’s our biggest seller in Tauranga,” he grins as he talks about the chicken dish that comes drizzled in a ginger sauc and served on coconut rice. “It’s comfort food. We can’t take it off. It just goes off. It’s one of the few dishes that’s on the lunch and dinner menu.”

Again, the word “comfort” comes up when Jacob talks about Redoubt. It’s something incredibly important to him, and it turns out there’s a very good reason why. “When I was 19, I was travelling the world and ended up in this town in West Cork, Ireland called Clonakilty. The first day I was there, I went into this pub and the guy behind the bar urged me to try a Murphys and introduced me to a couple of locals. About a week later I was still jobless, running out of money and it was raining. I was thinking my dreams of travelling the world were over. I walked back into the pub and Barry was behind the bar again. He went, ‘Jacob! How are ya mate? Here’s your Murphys.’I just felt like I belonged, and he made me feel special. I thought, ‘This is where I want to be.’ I stayed there for two years. It turned everything around. “That’s what we want to do. It’s so cool to walk in and have someone say, ‘G’day, Jake, here’s your drink.’” 

That’s the vibe Jacob wants to create. A home away from a home. A place where everybody knows your name and… Well, you get the idea. This philosophy of creating a community even  extends to the photos lining the walls. “The vast majority of the pictures on the wall are of Tauranga things, Tauranga heroes or Tauranga villains. We’re always looking to grow that,” he explains before giving an example.

“I was talking to a mate and his son won the New Zealand freestyle scooter award. He’s a kid, 15 years old, and does triple flips and stuff. We’re gonna get his photo and put it up on the wall. He’ll sit next to Kane Williamson there – who goes without introduction,” he says pointing to a blank spot beside the Tauranga-raised Black Caps captain.

“That’s what makes a good local!” Jacob exclaims. “What I want is for you to be able to sit here and go, ‘That’s my bloody neighbour on the wall!' Because then you feel like you belong there. Eventually, these walls will be covered. I want a photo of your second cousin who played hockey for New Zealand in 1985. People like that. I reckon that’s worthy of being on the wall.”

Jacob’s vision for Redoubt Eatery – and, of course, its signature dish, the Sticky Chicken – should ensure it’s a hit. A relaxed place where you can go with your mates to catch up and chill out with a drink or two and grab something delicious to eat. If only there was a word for something like that. Turns out there is. “One of the meanings of the word Redoubt is ‘a place of refuge or safe haven’,” Jacob smiles. “So I quite like that as well.” 

redoubt.nz/the-strand

Get crafty

If your beer knowledge is a little cloudy, then
Mount Brewing Co’s head brewer Pawel Lewandowski is the perfect can-noisseur to clarify the common craft beer varieties.

 Photo + Styling Roz McIntosh

XPA

Golden Hour Hazy XPA 4.7%

Hazy IPA is a unique bond created between malt, hops and yeast and like the name implies it has a cloudy appearance. Golden Hour – Hazy XPA has lower than regular IPA alcohol content, much drier body yet a fruity, juicy hoppy hit (think passionfruit, green pineapple, lime with a touch of coconut) delivered by careful selection of American and New Zealand hops, malts and yeast. 

APA

Mermaid's Mirth 6%

American pale ale replaces traditional English hops with modern bold, citrus, tropical, pine-like American varieties. APA continues to evolve as breweries experiment with different local ingredients. It's one of the most food-friendly beers that goes very well with meat and cheese. We brew our clean, crisp, medium-bodied Mermaid's Mirth only with American hops.

Pilsner

Mountie 5.2%

All pilsners are lagers, but not all lagers are pilsners. Pilsner is always bright in colour, should be more bitter and hoppy than lager yet smoother with more malt characteristics than IPA. Mountie is brewed with four different New Zealand hops, giving it a more grassy, citrusy and bitter flavour than lager, which makes this pilsner a more complex drinking experience.

NZ IPA

Sea Beast 6%

Indian Pale Ale originated in England for shipping to the British colonies in India in the 18th century. It was pale only compared to the usual darker brews of the day, quite hoppy and had a higher alcohol content (a great preservative for the long trip to India). A good example of a modern IPA is our Sea Beast. It's brewed using only Kiwi hops, giving it a gooseberry, citrusy, floral and piney flavour. It's bitter and balanced with arich malt character.  

New England IPA

Crazy Hazy Daze 6.4%

A go-to for lovers of beer in its prime – unfined and unfiltered. Our New England IPA, where bitterness
along with big hoppiness
is balanced with a fuller and rich body, is packed with Citra, Amarillo and Nelson Sauvin hops used only in the whirlpool and dry hop addition, bringing a mango, passionfruit, zesty-like flavour and aroma. 

Lager

Relax it's only a lager 4%

This type of beer tends to be less hoppy than pilsner, easier to drink in bigger quantities and, like Relax, it should be clean, crisp and refreshing. A lager uses simpler ingredients so it's far more difficult to brew nice, clean lager that is free from off flavours — because all the mistakes occurred during the brewing process are much harder to cover, which is why we use the best brewing equipment and processes. 

IG: mountbrewingco.brewery

mountbrewingco.com 

Diamond in the rough

Looking for a destination golf course where the views are as beautiful as the quality of the course? The revitalised Summerhill Estate golf course is worth the drive.

Words: Dan Collins

It only takes 15 minutes to drive up to Summerhill Estate from Pāpāmoa, but when you reach the edge of the vast golf course it feels as if you're a million miles from anywhere.

Driving through the gates, the wild grass transforms into long, rolling fairways, with a backdrop offering unobstructed views that stretch down along the coast as far as Whakatāne and Mount Maunganui.

Away from the traffic and sounds of the city, the only noise is birdsong and the occasional bit of chatter from fellow golfers.

With its breathtaking views, the quality of the course and its peaceful solitude, it’s hard to think of anywhere more ideal for a relaxing game of golf.

“Playing here is an opportunity to experience somewhere that is a little bit special,” Tonia Procter tells UNO. “The incredible views also make it a great place to bring visitors to show off the area.”

Owners Mark and Tonia Procter have owned the course since 2014. Back then it operated on an honesty box payment system, was a bit tired and was overdue for some attention. It was not unusual for a wayward sheep to be blocking the fairway. It was a far cry from what you see today.

Tonia admits that she and Mark were green when it came to golf. Even so, they could see the diamond glinting in the rough.

“We thought, 'Well, this has got potential, let's give it a go,'” Tonia says. “Even though it wasn’t exactly the plan to own a golf course!"

What they were looking for was a new home. They had sold their house on Tara Road before construction on the motorway began and wanted to build a home. They were after a bit of land and had been looking at lifestyle blocks. Although neither was interested in an orchard or spending their days fussing over kiwifruit. Tonia had her hairdressing salon, while Mark worked in the log export business, something he still does today.

“We stumbled across the property after it had been on the market for some time," she says. "It didn’t look anything like this then and it probably looked like too big a project to take on.

“We knew we had to learn a lot about golf and course management, and figure it out fairly quickly! Thankfully experience and advice was at hand with both Bay of Plenty and NZ Golf being very supportive, as well as other local courses, who were very helpful and patient with questions from a new owner. When you don't know the correct answers or solutions to something, you need to talk to someone who does know and not be afraid to ask for help."

The 9-hole course covers 26 hectares with three different course configurations. The New Zealand-affiliated course is not only situated in one of the most remarkable and scenic spots, but it also offers a challenge.

Its undulating fairways only provide two par threes to ease into. With the exception of two long par fives, the rest of the course is made up of par fours that will test your skills.

Despite not knowing much about golf, the pair had a very distinct vision for the course. “We realised that if we spent energy improving the course itself – the greens, the tees and the fairways (with guidance from their talented green keeper Steve Watson) – then that would start to interest golfers," explains Tonia. "We are very fortunate to have Steve as our green keeper, he does an amazing job."

The pair also had a strong idea of how they wanted to operate. Perhaps it was their newness to the game that allowed them to see things differently.

“Golf can traditionally have an intimidating feel about it,” Tonia says. “We wanted to create an environment that was a high-quality destination for a golfer without all of the other formalities. We wanted to keep it inclusive and welcoming and not make people feel that it’s an intimidating situation to come here and play.”

To that end, you’re welcome to come up with the dog and take stroll through the walkways.“You just need to be aware of golf balls,” she smiles.

This welcoming philosophy is also behind other decisions. They keep a limited membership to allow more green fee-paying golfers, to keep the course open for anyone who would like a round.

“We’re aware that people are time-poor and we want to be there for people who find they might suddenly have time one day. Then they can just pick up their clubs, give us a call to book and head to the hills.”

There's also a nice spot to enjoy a coffee, glass of wine or a cold beer after your game. There’s a bright and breezy outdoor pavilion beside the café that basks in the sunlight and those amazing views. It’s also right beside the first tee so you can wave out to your mates turning up for their round while you enjoy your post-round drink and a hot meal.

Word is spreading about this hidden treasure up in the hills. It could very well be golf’s best-kept secret. It may be a destination course but it’s the quality of its fairway, greens and challenge that keeps people coming back.

Tonia is also passionate about welcoming new players to both the game and the course. They are running a new event over the summer to encourage more women to come and have a go.

“On Tuesday evenings, we welcome ladies to play 5 at 5 – a format where the girls have the opportunity to play five holes with other like-minded ladies, then enjoy a glass of wine at the pavilion after. On Wednesday nights we hold our Twilight competition where everyone is welcome. 

"They can come in around 5pm, play five holes and then come back for a glass of wine. The course is open just for the girls on that night. They can simply have a go.”

All of this sounds like it should cost the world. It should. But that would go against what Tonia and Mark are creating up on the hill. They want people to come and enjoy Summerhill, to enjoy playing on a quality golf course and not be constricted by the formalities of old or prohibitive cost. 

“Our goal was to create a quality golf course with a welcoming feel without the traditional structure and formality that would usually be present,” Tonia says. “We never wanted to compromise on quality. Why shouldn’t all golfers get to play on a beautiful quality course and have it be relaxed at the same time?”

And now, after eight years of living and breathing golf, the big question is, does Tonia now play golf herself?

“I am trying to play,” she laughs. “I'm better now than when we started!” 

Summerhillestate.co.nz

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

Insta: pearlcafecoast

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

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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