MAKING FRIENDS

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

WORDS PIP CROMBIE

Museum Collection Tour

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

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

Museum Collection Tour

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

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

Art and History Tour

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

Paul Cuming’s photo competition entry

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

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

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

POOLSIDE PERFECTION

Salon G’s Shelley Pullar shares her top tips to revive sun-soaked hair, keeping it glossy and effortlessly stylish well into autumn.

PHOTOS DEBORAH DE GRAAF

If you live in the Bay of Plenty, you already know the sun doesn’t pack up at the end of February. We keep swimming and pretending autumn isn’t creeping in. But while the long afternoons and poolside catch-ups feel great, your hair is probably telling a different story.

After months of UV, saltwater and chlorine, most people head into autumn with colour that looks a little tired and ends that feel a little crispier than they’d like to admit. This is the perfect moment to reset your routine so your hair survives the next round of outdoor fun, and looks better than it did in January.

First, let’s talk colour care. If your hair has been living its best sun-drenched life, the fastest way to bring it back is to switch to a sulphate-free, colour-safe shampoo and conditioner. These formulas keep your colour from fading and help your hair hold onto moisture, something it’s usually desperate for at this time of year.

A new standout in this category is Wella’s Ultimate Colour line. It’s vegan, sulphate-free and has a built-in metal purifier. (Yes, metals in your tap water can actually distort your colour, especially blondes and redheads.) There’s also a leave-in mask with UV protection and a spray-in hair shine that will make your colours more luminous.

If your hair has also been battling frizz, dryness or general moodiness, add a lightweight oil serum into the mix. Wella’s Ultimate Smooth Miracle Oil is a great option. It absorbs in about 30 seconds, keeps hair smooth for up to three days, and works as both a heat and UV protector. It’s the kind of product you throw in your bag and end up using for everything.

And because a seasonal reset should feel a little bit luxe, Salon G is running a limited giveaway. The first 20 readers who purchase any two products from the Ultimate Colour range, or book a colour service, will receive a complimentary Ultimate Smooth Miracle Oil, worth $88. Consider it your reward for giving your hair the attention it deserves.

Autumn may be arriving, but the outdoor lifestyle isn’t going anywhere. With a refreshed routine, neither is your shine.

SALONGRANGE.COM

WINDS OF CHANGE

There’s an undeniable buzz building in the city. But how did Downtown Tauranga get its groove back? UNO goes in search of answers.

PHOTOS NICK NEWMAN + SALINA GALVAN + BEN PARKINSON @ PABLO CREATIVE

If you’ve visited Downtown Tauranga recently, perhaps to take the kids to the waterfront’s new destination playground, or grab a delicious bite from one of the many new cafes or eateries, or while away an hour or two in the stunning new Toi Tauranga Art Gallery, then you would have noticed that change is in the air.

Walking around, there’s a new buzz and vitality present. There are people and new shops opening everywhere you turn. As a local, it’s exciting to feel a vibe coming back to the downtown area.

Genevieve Whitson, general manager of Downtown Tauranga, says this shift has been gradual but unmistakable.

“It’s been a moving beast for a considerable period of time,” she explains. “It’s taken a lot of major stakeholders working with the businesses, and a variety of different organisations, including the local iwi, to get these developments up and running as part of this massive revitalisation. I would imagine that what the Tauranga City Centre is going through must right now be one of the biggest city centre activations happening across the country.”

The opening or near completion of major projects is really fuelling the sea change. Te Manawataki o Te Papa, the city’s new museum, is scheduled to open in 2028. The architecturally inspiring new library opens later this year. Panorama Towers and the Craig’s Investment Partners building continue to take shape. The large, mixed-use Northern Quarter development is now open and in full operation. These projects all add to the purposeful transformation that has been highly anticipated for years.

Since joining Downtown Tauranga in September 2023, Genevieve has been able to cross items off the city’s hypothetical ‘to do’ list.

“Every year I’ve seen more and more projects get ticked off. There are still more to go, but we’re starting to reap the rewards now.”

Along with the new developments, hospitality has also played a vital and visible part in bringing new energy to the streets. The formerly sleepy Grey Street is beginning to bustle with the arrival of Stassano Deli, which Genevieve credits with helping “zhuzh up the general atmosphere,” while at the other end of the street, The Clubhouse brings a unique experience, pairing a golf simulation and a bar setting.

“We haven’t had anything in the city centre before where you can go and play golf and then enjoy a drink,” she says. “That’s pretty cool.”

Alongside the eateries and bars, shops are coming back as well, many independently owned, giving the city a growing character.

“I think it’s going to have some niche stuff that you can’t get at a mall or sometimes anywhere else,” Genevieve enthuses. “Over the past four months, we’ve seen an increase in businesses choosing to move into the city centre.”

The injection of approximately 700 Tauranga City Council staff into the city centre last year has also supported weekday trade, adding a reliable base of customers for cafés and retailers.

Despite the complexity of construction and on-going change, the prevailing mood is shifting. “If we compare it to two years ago, it’s considerably better and if we compare it to a year ago, it’s definitely better,” she says. “There’s a sense of optimism building.”

The exciting part is that it’s only going to get better as more projects are completed, bringing people in with them.

Genevieve cites the new playground, a Tauranga City Council initiative, as one of the most significant contributors to the renewed energy, calling it “one of the best activations for the city centre.” It allowed families to plan whole days around a visit. With the updated Masonic Park, the waterfront swim access - complete with its popular Manu launchpad, and the Sauna Project, the area encourages people not just to visit, but to hang around.

She also mentions the Tauranga City Council and their 700 staff moving into their new building last May, as another key moment, as it brings increased foot traffic to hospitality and retail.

“The revitalisation of downtown has been a huge task. It takes time,” she explains. “Bringing that energy back is not something that you can change overnight. We've entered a marathon, not a sprint. Now we just have to be patient, because things are changing. We’ve not been without some teething problems, but things are moving in the right direction.” DOWNTOWNTAURANGA.CO.NZ

BEST OF BOTH WORLDS

Karl Puschmann puts the new Lexus flagship SUV, the RZ 550e F Sport, to the test on an overnight roadtrip through the winding Waikato. But, is the car a refined, luxury cruiser or a performance powerhouse? As it turns out, it’s both.

PHOTOS JAHL MARSHALL

A trip to Cambridge seemed the perfect excuse to test drive the new flagship EV SUV from Lexus. But really, it was the other way round. The sleek RZ 550e F Sport provided a compelling reason to drop the kids at Nana’s and hit the open road.

As the crown jewel of their EV range, the F Sport is brimming with high-end tech and all the creature comforts Lexus is renowned for. The package is topped off with a stylish, head-turning design and bleeding- edge performance that practically demands to be taken out of the congested city streets and let loose. I was happy to oblige.

As you’d expect, tackling the mountainous Kaimai Range proved no challenge. With a hefty 402-horsepower on tap, we thundered up its steep, winding slope and had more than enough juice to safely pass the lumbering trucks that pulled into the slow vehicle bays on the short corners of the decline.

From there, State Highway 29 is a mostly straightforward journey to Cambridge, which allowed me to get some real-world testing of the car’s driver features. These are bundled under the Lexus Safety System+ 3.0 umbrella and include Lane Tracing Assist, which helps keep the car centred in its lane when adaptive cruise control is engaged, All-Speed Dynamic Radar Cruise Control, which automatically adjusts acceleration and braking to maintain a safe following distance, and Curve Speed Management, which can reduce speed through bends when cruise control is active.

I found that letting the driver-assist systems shoulder much of the steering, acceleration and braking reduced fatigue, although this would likely be more noticeable on longer trips, with Cambridge only a little over an hour away. With these features engaged, the car can briefly track the lane on its own, though it quickly prompts you to keep your hands on the wheel if it senses you’ve let go.

Setting your speed and engaging the systems is as easy as pressing one of the touch-sensitive buttons on the steering yoke (yes, steering yoke, not steering wheel) once you reach your desired cruising speed. The yoke is the F Sport’s marquee feature, and we’ll get to it in a moment.

From there, you can run adaptive cruise control on its own, or add lane tracing assist for steering support, with the option to have both working together. Their status appears in the heads-up display, projected onto the windscreen directly in the driver’s line of sight.

This may be the sport model, but the ride inside was never anything less than comfortable and whisper-quiet, even on the plentiful stretches of chipseal road. The silence provided the perfect canvas for the impressive 13-speaker Mark Levinson sound system to shine, while the Ultrasuede-trimmed sports seats, with their blue- stitch detailing, proved both comfortable and supportive.

With my phone sitting on the charging pad, it was simple to navigate Apple CarPlay through the Infotainment system’s crisp and bright 14-inch touchscreen display. It was too nice a day to use the heated seats or steering yoke, but pressing a button to switch the Dynamic Sky panoramic roof from opaque to transparent flooded the cabin with natural light and

blue sky, making the spacious interior feel even airier. Much like the seats, the position of the steering yoke can be electronically adjusted for reach and height, with memory settings allowing multiple drivers to quickly return to their preferred seat, steering and mirror positions.

This is a good time to talk about the synthetic leather–clad steering yoke, which replaces the traditional wheel and looks like it’s been transplanted from an F1 car, complete with what Top Gear’s Jeremy Clarkson dubbed “flappy paddles.” The RZ 550e also ditches the mechanical steering column in favour of a full steer-by- wire system, replacing traditional mechanical linkages with digital precision. It’s easy to oversteer at first, but I quickly acclimated to its responsiveness, with the smallest turn of the wrist producing surgical maneuvers.

Not that I was too worried about precision or scratching the 20-inch alloy wheels, or their aerodynamic resin covers, when I pulled up outside the newly renovated, historic Clements Hotel, our lodgings for the night in the heart of Cambridge. Instead, I happily pushed a button and let the Advanced Park system navigate us into the space. Lexus EVs have had this feature for a couple of years, but it still feels like magic every time, and there’s a satisfying moment seeing the car parked perfectly in the middle of even the tightest spot.

We’d left Tauranga on a full charge and were still sitting above 60 percent on arrival, which was impressive, considering I’d been fiddling with every button I could reach, had the Climate Concierge cranking, and had really been putting the car through its paces.

We cruised all around Cambridge and ventured out to the Sculpture Park at Waitakaruru Arboretum, roughly 20 minutes from town, as well as the Takapoto Estate Winery, which was another 20 minutes in the opposite direction, before bidding farewell to The Clements, packing our two suitcases into the F Sport’s spacious boot, and heading home the next day.

There was one feature I’d purposefully saved for the return trip: the 550e F Sport’s exclusive Manual Mode. This uses the flappy paddles on the yoke to physically simulate an 8-speed manual gearbox, essentially transforming the car from an automatic into a rocket-powered manual, although it must be stressed that in auto, the car is no slouch, capable of throwing you back against your seat as it rockets to 100km/h in a mere 4.4 seconds.

Taking manual control of all that power was a thrill, seeing the rev counter race up to the red and hearing the engine roar as I planted my foot down. But, you may be thinking, this is an EV - I shouldn’t have been hearing any roaring whatsoever out of its battery- powered motor. And you’re right, I shouldn’t have been. But Lexus has very cleverly equipped the F Sport with what they call Active Sound Control, which simulates the sound of a high-performance engine, roaring, rising and falling in perfect sync with every flappy paddle gear shift. It makes for a visceral experience and one that is a heck of a lot of fun.

With an advertised 437 km range on a single charge, I had no battery anxiety at all on our trip, even with how much time we spent in the car and my enthusiastic pushing of the vehicle. In fact, I didn’t charge it at all until we got back to Tauranga, where I gave the car a quick blat from one of the Quick Charge stations at The Crossing while we grabbed a bite to eat.

With its sharp style, racy split rear spoiler, blacked out trim and aerodynamic body kit, the 550e F Sport leaves no doubt that it means business, while the sophistication of its design reinforces its premium luxury roots. This is reflected in its driving experience.

You can cruise in supreme comfort or harness the thrills of its power. Whichever you choose,it doesn’t disappoint.

LEXUS.CO.NZ/EN/DEALERS/TAURANGA

FRESH FOCUS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

FIKA.NZ

GUIDING THE FUTURE

From graduate to partner, Natalie Berkett’s journey at KPMG Tauranga is one of mentorship, opportunity and building a career full of challenges and rewards.

WORDS MONIQUE BALVERT-O’CONNOR PHOTOS DEBORAH DE GRAAF

She may have recently become a KPMG partner, yet those early days as a graduate are front of mind for Tauranga’s Natalie Berkett.

It’s 20 years since she attended grad camp with a freshly minted double degree (Bachelor of Commerce and Law) under her belt, and early this year she was back.

In what she describes as “a career journey coming full circle” Natalie was back at this year’s camp for new graduates; there to answer questions, join in activities, connect with the graduates, and share her experience. In short, she was ready to mentor the next generation, as is the KPMG way.

Immediately after grad camp, she was back at work to welcome the four new university graduates who have joined the KPMG Tauranga team. Also welcomed were a similar number of students straight from local colleges, who will be supported to study professional or tertiary qualifications part-time. At KPMG, learning is embedded in day-to-day work, not treated as an add-on - as an “exciting and significant” milestone last year highlighted, when 10 of the KPMG Tauranga team achieved chartered accountant status.

Natalie’s workplace journey reflects not only her firm’s long-term investment in people and its commitment to learning at every stage, but its culture of continuity and belonging.

Natalie recalls the time when, upon farewelling her Otago University days, she had the choice of four impressive graduate programmes.

She’d done her homework, choosing KPMG for its reputation of walking the talk when it came to putting people first. Twenty years on and she says she’s never seriously looked at working anywhere else.

KPMG’s Wellington office is where she cut her teeth and during her six years of tenure there she rose to the position of manager. A promotion to senior manager came with her move to Tauranga and then about seven years later she became a director. Natalie’s promotion to partner marks the latest milestone in her career and reinforces the growth of KPMG’s tax practice.

KPMG and tax have been Natalie’s career constants.

“But it doesn’t feel like I’ve had the same job, as I’ve had lots of opportunities to switch things out. Before children, I took a career break and travelled for four months with my husband; I had a short three-month secondment to KPMG Beijing; had two maternity leave stints; and changed office, so there was lots of variety and opportunity and I never feel as if there isn’t another challenge,” Natalie tells.

There was also the opportunity, had she wanted it, to focus on other areas of the business, given KPMG is a fully integrated firm bringing tax, audit and advisory together to support businesses as they grow and evolve. And given KPMG is a global enterprise, the option of further secondments (to places such as The Netherlands, Germany, Singapore, Australia and the United Kingdom) is also possible.

“You don’t just start at KPMG; you can grow up here and thrive,” says Natalie, who admires the firm’s culture of progression and the fact it is a “long term talent incubator” (to quote a colleague, Tracy Preston-Lett).

Natalie says there’s plenty to keep her with KPMG.

She enjoys the firm’s diverse client base that ranges from start-ups and entrepreneurs through to large, complex organisations - at her workplace the full spectrum of business is supported. All, regardless of size and stage, get to benefit from the KPMG team’s deep understanding of what it takes to scale, adapt and stay resilient.

Irrespective of needs, KPMG has a valuable service to offer, Natalie explains. The KPMG team can be there from a business’ conceptual, right through to celebratory, stage. KPMG can be a constant in terms of audit and compliance, or it can offer a dipping in and out service - being there as a sounding board and advisory service during a business’ life cycle as its strategies unfold.

Natalie values the people at KPMG. There’s a wide skills base of people always willing to give their time and share their wisdom and knowledge. They work hard and have fun as a team, she says. And Natalie says she feels valued too.

She’s happy to report that “people focus” she identified 20 years ago, when entering the work force, was on the mark. The firm’s purpose of “fuelling prosperity for New Zealand, for all New Zealanders” fits well with her value base.

“Take the grad camp, for example,” she says, citing a fresh-to-mind experience.

“Two days of it were held in Auckland, three at Northland’s Te Aroha Marae. We were intentionally connecting with grass roots New Zealand. We were encouraging our people to think about our KPMG ‘prosperity for all’ purpose. We’re here for all New Zealanders and really do focus on our people, in terms of both staff and clients.”

People, capability and confidence are all key words when it comes to KPMG’s role as trusted advisor to many, says Natalie’s co-worker and private enterprise partner Tracy Preston-Lett.

Like Natalie, Tracy’s carved out a long-standing (just shy of 30 years) career at KPMG and thrives on being part of a multi-generational office. There’s much to be gained from having 17-year-olds on board, through to one valued team member in their early seventies.

“We’re a place where people can start early, stay long, and go far. The different life stages and perspectives are seen not as a challenge, but a strength. Consider things like digital confidence, experience, fresh thinking and institutional memory and you can understand howknowledge transfer works both ways.

“We think our workplace reflects the real world. It’s multigenerational, diverse and is home to people constantly learning,” Tracy says.

It’s also a workplace heavily embedded in the local business ecosystem, developing people, supporting growth, and contributing positively to the region. The latter involves strong examples of pro bono professional assistance over the years to organisations such as Waipuna Hospice, ACORN Foundation, and choosing Merivale Primary School as a partner school.

“When we talk about prosperity for New Zealanders, we are talking business and community too,” Tracy says. Speaking as managing partner of the Tauranga office, Tracy says KPMG Tauranga, with its strong local roots and team of almost 100, can indisputably claim to play a key role in its region’s success stories. After all, well-supported people and well-advised businesses are key to regional prosperity.

“I feel really strongly about this region. It has a bright future. You only have to look at the infrastructure, work in progress, changes emerging and possibilities that are coming to life, albeit sometimes slower than people like.

“We are business advisors to a range of clients and get to see their strategic plans and hear their aspirations around what they intend to do or are contemplating. This really fuels optimism around regional growth. I strongly believe we are building a really great city that we can be incredibly proud of, to work and thrive in.”

She enthuses over the big anchor projects that are starting to reach key milestones in Tauranga’s city centre. There’s plenty to get excited about between now and a 10-year horizon.

“Within our KPMG Private Enterprise team, we have a tag line around ‘make possible happen’ and I like that because if you line up how we can work with people to make their possible happen, then that’s an exciting future.”

KPMG.COM/NZ

DRY SPELL

Bay Eye Care’s Alex Petty on why dry eye is becoming the new norm and how to combat it.

PHOTO KATIE COX

If your eyes feel gritty, irritated or tired by the middle of the afternoon, you’re not alone. One of the most common issues we see in clinic nowadays is dry eye disease, which affects everyone from all walks of life and all ages. What was once a problem of the older population has got a new group of co-conspirators in recent times: our screens, our indoor environments, and, for many women, a change in life chapters.

However, most people don’t know that dry eyes aren’t as simple as not producing enough tears. And, surprisingly, for around 80 percent of people who have this problem, the cause has nothing to do with watery tears. At the edge of your eyelid there is a series of little glands called meibomian glands that secrete healthy oil, similar in consistency and appearance to olive oil, to prevent the tears from evaporating away too quickly.

But modern lifestyles are working against them. When we’re looking at screens, our normal blink rate can drop to as little as one tenth. That means less natural pressure on the glands, poorer oil flow and more rapid tear evaporation. It’s the perfect recipe for stinging, redness, blurry vision and that persistent “sand in the eye” sensation. Hormonal shifts, certain medications, air-conditioning, make-up use and even conditions like rosacea can all further inflame or block these glands.

Left unmanaged, the condition can progress. Using only lubricating drops often provides short-term relief but doesn’t address the root cause. In the last few years, with the help of advanced imaging, we’re seeing more patients whose glands have become permanently atrophied simply from years of untreated dysfunction.

That’s why early care matters. In our clinic, treatment often focuses on restoring natural gland function. In 2017, we pioneered the use of Intense Pulsed Light (IPL) for dry eye, a therapy which helps calm inflammation and abnormal blood vessels around the lids. More recently, we are the first Tauranga clinic to offer Lipiflow; a gentle thermal in-clinic procedure, that melts and clears thickened oils to 'reset' the glands. The best chance of long-term improvement for many people is to combine the two. Alongside this, recommendations include environmental tactics, targeted eye drops, lid hygiene and omega-3 supplements.

If you’re noticing dryness, irritation or fluctuating vision, a comprehensive assessment can identify the exact cause, and prevent years of discomfort.

Dry eye might be common, but living with it shouldn’t be.

BAYEYECARE.CO.NZ

COLOUR ME COSY

Warm, sunlit tones have a way of making any space feel instantly more inviting and homely.

STYLING AMBER ARMITAGE @ MARIGOLD PHOTOS MELANIE JENKINS @ FLASH STUDIOS WALL COLOURS RESENE PAINTS

ABOVE : Wall and arch painted in Resene SpaceCote Flat in Resene Casablanca, through arch in Resene Sakura.

Floor painted in Resene Walk-On in Resene Alabaster with checks in Resene Avant Garde. Kelly Hoppen Pearl Dining Table, Big Foot Stool and Cobra Candle Holder from Design Cache. Ember Buffet, Piccolo Dining Chairs, Theron Zenith bowl tall, Boden vases (on buffet) and Fruit Bowl framed canvas, all from Soren Liv. Marlow rug in Wine from Baya. Fiora Stone Base Table Lamp With Pleated Shade From Lighting Direct. Bordallo Pinheiro Lemon Salad Bowl, Bison Ceramics Edo small bowl in Peony, Bison Ceramics Fagel Pitcher In Sunshine, from Allium.

ABOVE: Wall painted in Resene SpaceCote Flat in Resene Casablanca and floor painted in Resene Walk-On in Resene Alabaster. Cosy Cloud King Single Bed in Ivory from Mocka. Sandringham rug in Cameo from Baya. Leon side table in Powder Blue and Easton Axel Desk lamp from Soren Liv.

ON BED:Powder Blue linen pillow cases from Foxtrot Home. Patterson Willow duvet set, Design Alchemy Collective Quilt Velvet in Natural Green Moss, Villa Nova Amazon River Cushion, Jellycat Junglie Monkey, Jellycat Odyssey Octopus, Asobu Bottle Bestie Brown Dog, Oyoy Bean Bag Lobo Lion, Lexon Tykho 3 Radio Pink, Remember Light Ole Green, all from Allium.

ABOVE & BELOW : Wall painted in Resene SpaceCote Flat in Resene Sakura and floor painted in Resene Walk-On in Resene Alabaster with checks in Resene Avant Garde. Ceiling painted in Resene Felix. Original locker wardrobe in Pink from Mocka. Kami Vase in chrome and Tribu Bench from Design Cache. Shirt stylists own.

Floor painted in Resene Walk-On in Resene Alabaster with checks in Resene Avant Garde. Testpots clockwise from left in Resene Alabaster, Resene Sakura, Resene Casablanca, Resene Avant Garde and Resene Felix.

ON THE MOVE

Innovative Digital Solutions is in the midst of big changes with new acquisitions, new headquarters and a fresh chapter for the Bay.

PHOTOS KATIE COX

In Tauranga, if a business needs its printers to work, its digital workflows to run smoothly or its office tech to just behave, there’s a good chance Innovative Digital Solutions (IDS) is behind it. For more than 20 years, the company has become a backbone for businesses across the BOP, Coromandel and South Waikato, evolving alongside technology and local business needs.

Every story has a beginning, and IDS’s is modest. In 2005, co-founders Jim Tavendale and Dan Martin opened their first office with “just our name on the door and a phone number,” Jim recalls. With one technician, one office staffer and no clients, their mission was simply to listen and solve problems. That hands-on, practical approach became the company’s guiding principle.

The early days demanded improvisation and a willingness to tackle whatever came through the door.

As the company grew, its systems and team grew too. Continuous improvement became a steady foundation that would allow IDS to expand without losing its personal touch.

But IDS didn’t just stick with printers. As workplaces evolved, so did the company. Today, it offers everything from print management and advanced scanning, to digital signage, workflow automation and interactive smart screens for schools and businesses.

“We’re not selling machines, we’re helping businesses work smarter,” says Dan. “Whether it’s scanning documents efficiently or reducing unnecessary printing, it’s about making processes simpler and more sustainable.”

Despite expanding its services, IDS has remained staunchly local. Operating from Tauranga with a dedicated Rotorua office, the company ensures clients always talk to someone who knows their business and their challenges, not a call centre on the other side of the world.

Recent years have seen IDS grow through the onboarding of new clients and carefully considered acquisitions. In 2025, the company purchased Insite Technology, a BOP print supply business, adding a number of new clients. Then, in early 2026, IDS acquired Bay Copy, an exclusive Canon authorised partner with 16 years of local presence, further increasing the IDS customer base. Together, these acquisitions have strengthened two established local businesses, forming a powerful, community-based organisation. Alongside experienced staff and specialist expertise, they have enhanced the company’s local footprint and expanded its range of solutions.

To accommodate growth, IDS moved into a purpose-built headquarters a year ago. The space is modern and collaborative, a reflection of the company itself, which is practical and designed for people first.

But the company’s biggest strength is its team. Some employees have been with IDS since day one, and many long-term staff are approaching a decade of service.

Others take opportunities abroad and return with new perspectives, creating a blend of experience and fresh thinking. It’s a culture built on respect and a shared commitment to the local business community.

Two decades on, IDS is now a local story of growth and connection. And with a solid foundation, a new modern headquarters and a team that values people as much as technology, the next chapter looks just as promising.

IDS.NET.NZ

THE PINNACLE

This home – and its garden – prove dreams can come true; and earn national kudos along the way.

WORDS JO FERRIS

The journey began with a dream to move from living at the bottom of this hill to the top. As the peak site within an elite Welcome Bay estate, it was a constant lure – views from here the main drawcard; apart from the sheer expanse of the site itself.

That’s partly true. The home certainly exudes the magnificence of bygone history. Except for one key point. It was developed in 2009; designed, built and fashioned by an English couple with a vision to recreate American Victorian architecture.

Sun and scenery are headline stars, but this home captivates in ways that honour the vision behind it. The owners had the idea. Auckland architect, Cate Creemers brought it to life - her architectural skill underpinning the design. Like the personal art collection that features throughout, this residence is its own interpretation of artistic brilliance. Built by Tauranga’s Calley Homes, it was the regional supreme winner in 2022’s Registered Master Builders House of the Year, subsequently winning at national level.

Incorporating passive solar design principles, other sustainable attributes include a solar hot water system, warm roof system, along with thermal and acoustic insulation. Externally, Abodo Vulcan cladding is a New Zealand thermally-modified product. Inside, precast concrete panels anchor the home’s core, while enhancing its aesthetics. Timber also features strongly throughout.

Gated entry and an uphill driveway disguise the house initially. The greeting is a contemporary expression, but it’s not until the home unveils its soul that it tugs at the emotions. At around 475 sqm, the layered design sections this home into defined quarters. Family and guests have choice on bedrooms - and views for that matter. The master suite cherishes special seclusion, thanks to its magnificent view, but the bedroom above has a personal outdoor zone that elevates that perspective.

Gatherings gravitate towards the heart of the home - simple in its approach to intimacy and togetherness, yet characterised by the complexity of architectural nuance and building craftmanship. The astonishing panorama in front of this entire living area is heart-stopping. North-facing, it bathes in sun all day. Mauao stands majestically centre stage; views either side stretching from Papamoa to the Kaimais - right up to Coromandel. It is truly breathtaking.

Massive banks of floor-length glazing were the only response to frame its full extent, while 100sqm metres of wrap-around decking provides a seamless connection. Underlying the glazing’s aesthetics however, the sun’s warmth is harnessed, while exposed concrete flooring absorbs it. The open f ire in the ‘library corner’ is merely for mood; snuggled up with a book or watching TV once views fade into twilight and city lights twinkle.

A sunken lounge enhances its height as the raked sarked ceiling brings nature inside. Different timbers also instil texture throughout - from the lustre of Pacific cedar to the honeyed grain of American Oak. The contrast with concrete in key areas highlights how nature can harmonise with a man-made material - if done properly. With surround sound adding mood in the private cinema, this home was born to entertain. Elegant as the kitchen is, with its innovative scullery and unique finish, the outdoor lounge is a revelation. Moody in its dark tone and texture, one can be forgiven for thinking this is simply an outdoor fireside haven. Hiding discreetly behind what appears to be a corrugated iron feature wall however, is a significant barbecue kitchen. Genius. From here, the garden offers its own invitation. Stepping down to lawn, the landscape slopes to the swimming pool and spa before meandering amid a wonderland of trees, grasses and specimens. Completely hand planted by the owners - more than 3000 plants interweave another artistic interpretation that binds this home with the land and nature. Truly a masterpiece - with national kudos to match.

21 Estates Terrace, Welcome Bay OLIVERROAD.COM

CRUISE CONTROL

YOU Travel & Cruise Bethlehem’s Catherine Membery boards Silver Moon to see what sets Silversea apart - and why small-ship cruising continues to win over seasoned travellers.

Catherine Membery and her husband joined Silver Moon in Hobart, midway through a voyage from Auckland to Melbourne. With just 596 guests on board, the scale felt calm and intimate from the outset.

The service was a standout for me,” she says. “The Silversea crew numbers nearly match that of its passengers, and they were unfailingly respectful, friendly and efficient. We loved meeting our butler and truly valued how he personalised our experience; and witnessed our fellow passengers also enjoying their interactions with the attentive crew.”

Many guests on board were seasoned travellers choosing to simplify the way they see the world. Catherine met a woman who, after a lifetime of travel, said cruise life suited her perfectly, allowing her to continue overseas journeys without the usual logistics.

Only unpack once

It’s one of cruising’s simplest luxuries. Settled into their ocean-view suite, Catherine appreciated the ease of unpacking just once and waking somewhere new each day. She explored Hobart independently but recommends organised shore excursions. “That way you always ensure you get back to the ship on time!” she laughs.

Broaden the mind

On-board experiences are varied enough that the ship becomes part of the destination. “So much to do and so many interesting people to meet,” says Catherine. “Meals are magic when dining options are so varied, with a range of included wines, notably regional varieties. Among the restaurants with exceptional cuisine and service, Silver Note was a special treat, an intimate but lively space with pianist and jazz singer. Salt Bar became a regular for cocktails and socialising with other guests. The immersive S.A.L.T. (Sea And Land Taste) destination based culinary programme is a feature I enjoyed on Silver Moon.”

Daily activities range from entertainment and lectures linked to ports of call to time in the pool, on deck, at the gym or in the spa.

The world is your oyster

Silversea’s 12 ships sail to more than 900 destinations worldwide, from Northern Europe’s Baltic and the Mediterranean to Asia, Alaska and closer-to-home itineraries around New Zealand and Australia. Expedition voyages to Antarctica and the Arctic add another layer for those seeking something more remote.

“There’s a reason so many overseas tourists cruise New Zealand and Australia,” Catherine points out. “Arriving in Melbourne by sea was spectacular.”

“Experiencing a Silversea cruise for myself exceeded my already high expectations. What a wonderful way to see the world.”

YOUTRAVELBETHLEHEM.CO.NZ

INTO UNCHARTED WATERS

While making Aotearoa’s coastline and seabeds safer for all, Discovery Marine has also taken a novel and highly commendable approach to encouraging young people into the industry. Company CEO Declan Stubbing explains all to UNO.

PHOTOS KATIE COX + SUPPLIED

CEO Declan Stubbing and CCO Kevin Smith.

It’s hard to believe, but as a species, we’ve mapped the surfaces of the moon and Mars in higher resolution than much of our own seafloor. It’s estimated that around 75 percent of the world’s seabed remains a mystery.

But that is changing. Discovery Marine (DML), a company based in Mount Maunganui, is charting and surveying the seabed not just in Aotearoa, but also in Australia and the Pacific, in great detail, using high-definition 3D technology.

“There are a few uncharted areas remaining on the New Zealand coastline,” Declan Subbing says. “The Wairarapa coast is one area that is largely unsurveyed, and we currently have a team down in Moeraki, near Otago mapping an uncharted area.”

Declan is the CEO of DML, whose core business is hydrographic surveying and mapping the seafloor. To perform this technical and demanding work, their boats are equipped with state-of-the-art sonar systems that produce 3D data. This data accurately paints a picture of the seafloor, right down to the pebble.

“It essentially visualises the whole seabed,” Declan explains. “We’re able to make sure we’ve got every rock, every pebble, positioned and that everything is mapped accurately.”

This is important information for a range of industries. Part of their work is updating the nautical charts for the New Zealand Hydrographic Authority at Land Information New Zealand. These charts are relied upon by various seafaring businesses. There are some areas that were surveyed over 50 years ago using equipment that Declan describes as “similar to a fish finder”.

The team deploying hydrographic equipment in Western Australia.

“We’re tasked with surveying the high-risk areas where there's a lot of shipping traffic, using our modern 3D multi-beam echo sounders to update those charts,” Declan says. “There are changes to the coastline and rocks or other hazards that might have been missed. That does happen occasionally around New Zealand’s coastline.”

DML is also busy in and around our ports, monitoring the impact of dredging, tracking sandwaves which migrate up and down the harbour, and providing data that ensures critical clearance levels for the massive container ships that visit are maintained.

DML's work gives the ports more confidence on where and when it’s safe to navigate ships.

Sand waves mapped using 3D technology.

“We survey the harbour seabed in 3D, which gets turned into navigation products for pilots,” he adds.

Declan studied hydrography, the name given to the science of underwater surveying at University of Otago.

Shortly before graduating, Greg Cox, the founder of DML, got in touch with the School of Surveying to see if anyone there was interested in a job in hydrography. Declan was keen and became the company’s very first employee. The team now comprises 16.

Excavator lost at sea mapped using 3D technology.

DML faces a number of challenges when recruiting, because of the specialist skills required and graduates being lured overseas. Declan says they identified this as a “risk to the business growing” five years ago. To tackle the problem, they came up with an innovative solution.

“We thought ‘How are we going to be able to encourage people into hydrography?’” He says. “That’s how we came up with the concept of offering a scholarship at the School of Surveying at Otago University.”

With many of their current staff having attended the university, it was a solution that held great appeal.

“We’ve got a really strong connection there,” Declan smiles. “I really like the idea of being able to give back to the institution that gave me a lot.”

Their scholarship covers full course fees for a final year surveying student who is undertaking research connected to hydrography. It also offers them support with their research, an internship at DML, exposure to the industry and opportunities to attend conferences with the DML team. A true kick start into the industry.

Their commitment doesn’t stop there. Employees at DML are encouraged to continue developing and gain certification within the industry.

Early morning hydrographic survey operations.

“We really push the certification angle within our business. We like the idea that you’re always working towards something. It keeps people motivated and it’s great when someone’s awarded a new certification. It’s a real reason to celebrate because it's a recognition of the hard work they’ve put in.”

Just across the ditch, demand for certified hydrographic surveyors is exploding with the Government committing to a 10-year programme of nautical charting work, to which DML was appointed to a panel of suppliers.

He says it’s “enormously satisfying” work, and would encourage people to consider it as a career. “You see where your effort has gone. At the end of the day, you know you’ve contributed to improving coastal navigation and making our coastal communities safer.”

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Hydrographic surveying is Kate’s ticket to the world

SEA OF POSSIBILITIES

Kate Downes, senior hydrographic surveyor at DML, swaps land for ocean depths and discovers a world of adventure.

With her interest in maths and geography, Kate Downes had been drawn to surveying as a career. But when she learned about hydrographic surveying, her plans quickly changed.

“I went along to an open day at Otago University, where they talked about surveying and explained it. I was like, ‘Yep, this is definitely what I want to do’. Then they talked about hydrographic surveying specifically, which hadn’t been well-advertised, and my ears pricked up. It sounded exciting. My family had a boat, so I was familiar with the water. It was right up my alley.”

Realising hydrographic surveying could be a ticket to see the world, Kate dived in. Upon graduating, she moved to Perth to work for one of the biggest survey companies in the world. During her five-year stint, she learned as much as she could from those she worked with and “doubled down on travelling”. She’d be rostered offshore for six weeks at a time, and then have six weeks off to do whatever she wanted. Which was seeing the world.

Eventually, she decided she wanted to come back home and be closer to family.

Since joining DML, she has excelled and is one of only six women across Australasia to earn the highest level of certification in hydrography. Now, as a senior member of the DML team, she leads their major nautical charting projects for the New Zealand and Australian Governments.

“It’s always been about seeing new places. That’s one of the draw cards,” she smiles. “We’re in remote places, seeing cool things. We see whales offshore all the time. Stuff like that I’m really interested in.”

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Georgia is chasing her dreams without compromising her lifestyle.

MAKING WAVES

Charting hidden coastlines, Georgia Pendred, graduate hydrographic surveyor at DML, discovers adventure and a strong sense of purpose.

It’s a rare day off the boat for Georgia Pendred when UNO calls.

“At the moment, I’m in Dunedin, Moeraki specifically, for a big three-month-ish, maybe longer job we're doing,” she says. “We towed one of our biggest boats down from the Mount, and each day we head out and do our survey.”

It’s not a bad way to spend a summer’s day. Even today, the weather is “a bit stinky”, meaning the team is staying on land. The team rotates out every two weeks, so she’ll be on the water for another week before returning to the office for two weeks, creating the perfect field to office balance.

“Travelling is a big perk, and it’s really fun,” she enthuses. “You get to see some cool locations and remote spots that not many other people would see. Parts of the Moeraki coastline, for example, hasn't been charted before.”

A Tauranga native, Georgia grew up around the water. Her family had a little boat, and they’d go out to Matakana Island for a BBQ or go biscuiting on the lakes. Even still, she didn’t realise her career would see her oceanbound. Instead, her focus was on land.

“I wanted to do environmental management. I love the sustainability side of things and protecting our earth. That's what led me to a Bachelor of Surveying at Otago University,” she explains. “Hydrographic surveying popped up as a paper that you could take as an elective. The lecturer, Emily Tidey, an industry role model, was so passionate about it and really sold it to me. I realised it was still the environment and still looking after our planet. Only on water, not land.”

She took the paper and “fell in love” with the subject. After that, she focused all her energy on hydrographic surveying.

She says it’s an ideal career for people who love the outdoors, because “you’re doing fieldwork all the time.” It would also suit people who enjoy problem-solving, as things pop up every day that need troubleshooting.

As for surveying being a math-heavy career? Georgia is happy to bust that myth.

“I suck at math,” she laughs. “I dropped out in year 11. I love literacy, history, classics and all that stuff. When deciding to do surveying, I knew math was going to be a challenge.”

She says that while the degree does get math-heavy, if you’re determined, you can get through it.

“I put my mind to it, and put my head down. I asked a lot of questions, and because we’re a tight-knit group at the School of Surveying, I had a lot of support from my lecturers and classmates. If you’re motivated, definitely give it a go,” she says. “Don’t be afraid of surveying or scared off because everyone says that it’s math-heavy.

I managed to get through it, and actually came out the other end with the math papers being my highest subjects!”

While at university, Georgia was awarded the DML scholarship for her final year where she completed an Honors research project. This enabled her to gain insight into the industry and complete an internship before accepting a graduate role at DML.

She’s already taking advantage of the opportunities to progress towards certification. “I’m starting to chip away at that,” she says.

Talking with her, it’s clear how passionate she is about her work, and the impact it has on the environment. She’d love to see more women taking it up.

“There aren’t many women in surveying in general, and then it gets even more niche when you go into hydro,” she says. “But it’s definitely changing, and DML is representing that really well. It's really cool to know we’re part of a new generation that's changing things. I'd like to keep that going. DMLSURVEYS.CO.NZ

CUTTING EDGE

For 30 years, ADO Hair Salon in Tauranga has put the luxe into locks.

WORDS NICKY ADAMS | PHOTOS SALINA GALVAN

Everything about Jason and Penny Davies screams creative. The husband-and-wife team and owners of ADO Hair Salon are lively, animated and above all incredibly knowledgeable about the industry. This year they celebrate 30 years together as both salon owners and in marriage, with 2026 looking to be a year filled with new projects and professional goals.

Achieving this kind of longevity as business owners is no mean feat, yet both Penny and Jason fizz with excitement about the journey so far and the road ahead.

They met, Jason tells me, in 1993. By 1996 they were married and had purchased the business from Jason’s previous boss, when they rebranded to ADO.

Even as young professionals they thrived on the energy of Tauranga. “We’ve always loved Tauranga as a base,” says Penny. Adds Jason, “At the time, our main supplier was L’Oreal Professional and so they were able to offer a lot of opportunities - that connection in Paris was really important. Having the infusion of international trends coming through was vital to our business growth.”

By the early 2000s, L’Oreal Professional strengthened the relationship further by recognising the talent of the team, selecting Jason to go to Paris, which was, he says, “a very humbling experience, but one which really opened our eyes up to the possibilities.”

This dynamic was stepped up further when Jason was chosen as an educator (a position he retained for 11 years), meaning he has been instrumental in bringing innovative styles, techniques and technology from the heart of the industry in Europe back to New Zealand.

Despite both being ridiculously creative, Penny and Jason together drill into the different business aspects of the salon. They then come together, constantly inspiring each other with their love of the craft. They are generous with their talents, sharing them with the community. If you’ve ever been to a local event with mind-blowing hair or props, from dance shows to Tarnished Frocks and Divas, you can be sure this couple is behind the scenes.

But the ability to harness the crazy and streamline their trade has been a big part of their 30 years in the industry. As Jason explains, “There’s a symbiotic nature to it, with the artistry supporting the business, but the business simultaneously supporting the creativity.”

With hair one of the most trend-led aspects of an individual’s experience, it’s exciting to know that the salon is not just following but leading with flair. Along with the consumer accessible styles, Jason says, “we can also turn our hand to the zanier looks.”

Penny and Jason have always prided themselves on their fusion of different methodologies; they bring in the cleaner cuts of Vidal Sassoon, but equally will work to the softer textured styles championed by Toni & Guy. This flexibility is something they acknowledge has served them well.

When I ask what they feel their greatest achievement has been over the years, they are in accord. “Penny and I both feel it’s the way we’ve created a salon with a distinctive vision and a leading-edge team that’s endured within the industry. We’ve cultivated a longstanding clientele that’s supported us, and we’ve done it together.”

As for the ‘where to next’, the excitement is palpable. Penny is the first to let the cat out of the bag. “We’re planning a boutique training programme, where we train up new skilled stylists, taking in ten, keeping a couple and the rest will go to other salons”.

With Jason’s background in education and Penny’s passion to nurture talent, this feels like the perfect next chapter. ADO.NZ

TAKING THE REINS

At just 34, Kelly Van Dyk is taking on the male-dominated horse racing industry, and winning. She tells Karl Puschmann all about Prima Park, the world-class facility she heads and the challenges she’s faced to get to the front of the pack. PHOTOS CHRISTINE CORNEGÉ + SUPPLIED

Kelly Van Dyk at Prima Park in Matamata, where she leads the next generation of thoroughbreds.

In the world of horse racing, everyone knows that bloodline is key. A horse’s pedigree reliably indicates what racing traits it will inherit and, most importantly, its champion potential. But, it turns out, you can extrapolate the bloodline theory out to the world of horse training as well.

Kelly Van Dyk is a third-generation horsewoman, a former champion equestrian and New Zealand representative, and now the head of Prima Park, the prominent, family-run thoroughbred farm and equine facility located in Matamata, the heart of New Zealand's racing country.

“My grandfather Brian trained racehorses as a hobby,” Kelly explains. “He’d take my mother, Louise, and her sister for riding lessons and decided he was going to try and train and breed racehorses himself. He was quite successful in doing that, and mum was a very successful rider herself, competing in events at a high level.”

When Kelly came along, Brian wasted no time in introducing his granddaughter to the sport.

“He bought me a pony when I was really young. I rode from when I could walk,” she says.

Brian’s plan worked. “I caught the bug,” she laughs. But, so had her whole family.

Her dad, Leighton, retired from the family business, the popular furniture chain Van Dyks Furniture, in 2010 to focus on the fillies. He bought two weanlings, foals that are six months old, intending to resell them. There was, however, a big problem.

“I was at the height of my dressage career riding in Germany, when dad rang me up and said, ‘I’ve bought these two horses. I don't really know what to do with them. You’d better come home.’”

So, she did. Kelly and her dad took those weanlings to the New Zealand Bloodstock Ready To Run Sale, sold them for a profit and then did it again. And again. And again. Eventually, she was able to leave the job she’d taken at Waikato Stud, where she’d been studiously learning the “tricks of the trade”, to work on Prima Park full time.

With Kelly’s sole focus on the business, things started to take off. They outgrew the family farm in Putararu, where they’d been since 1992, and moved to a bigger property in Mystery Creek in 2016. They wouldn’t be there long.

In 2022, Kelly took the reins, so to speak, to head the company. She expanded both Prima Park’s offerings and its premises, moving the company to its world-class 50ha facility in Matamata.

“Mum and dad were getting older and wanted to take a step back. It’s a demanding job, very physical, hands-on work,” Kelly explains. “I felt like I was just getting started. I had that hunger and drive to really sink my teeth into it. I could see the opportunity.”

Prima Park’s business expanded to include the services it offers today, including breaking-in, pre-training, and agistment, all supported by its purpose-built equine facility, which even includes an 800-meter training track allowing specialised preparation for the yearling and Ready to Run bloodstock sales.

The success has been notable. Prima Park has graduated multiple top-tier racehorses, including Beat The Clock, a four-time Group 1 winner and Hong Kong Sprinter of the Year, and Warmonger, the 2024 Group 1 Queensland Derby winner. They’ve also won strong market recognition by consistently producing highvalue sales in the yearlings and Ready-to-Run sales. As well as the local market, Prima Park’s horses are also sold into Hong Kong, Singapore and Australia. At last year’s New Zealand Bloodstock sale, they sold 18 of their 19 horses, making them the second leading vendor by aggregate, a new milestone for the facility, and selling the second highest horse of the sale for a whopping $775,000.

What makes it all the more impressive is that Kelly is the only woman in Australasia running a facility of this scale. Something that she says hasn’t always been easy.

“It’s been hard because I’m dealing with males 24-7 in the industry,” she admits. “But I wanted to prove that women could do this and that we can do anything. I have my own goals of what I want to achieve, and just because I’m a woman, it doesn’t mean that I can’t do it.

It’s just choosing a path you want to go down and sticking to it, really.”

Another challenge is balancing her love of horses with the commercial realities of needing to sell them on. She spends months with these animals and gets to know them and their personalities intimately.

“You’ve got to separate your emotions because you form a bond with them, you love the horse, but we do need to sell them. I wouldn’t say it gets easier. It’s just part of it. But there’s satisfaction in knowing that you’ve installed a lot of groundwork that then becomes results on the track.”

“Ultimately, we want to prepare horses to go on and do great things,” she says. “That’s what we keep our focus on. It’s getting better and better every year. We’ve got some big goals, and we want to keep building and producing quality horses that win big races.”

Then, smiling, she adds, “This is just the beginning.”

PRIMAPARK.CO.NZ

WHAKATĀNE’S LAST TASTE OF SUMMER

Take your pick of these tantalising ways to savour the best food in the Eastern Bay.

Long Lunch Italian Style

Autumn in the Eastern Bay of Plenty seems to hold onto summer that much longer. The days are warm and calm, the ocean still inviting, and the coastline feels wide open once the holiday crowds have gone. It’s a great time to plan a trip to Whakatāne and the surrounding coast, especially with plenty happening across the region.

This season, the Eastern Bay is hosting a mix of foodie events, some part of the Bay’s popular Flavours of Plenty festival, that all highlight the region’s produce, fresh seafood and generous hospitality.

FARMING LIKE GRANDAD

April 18 — Te Teko Racecourse

While not all about food, this is one of the most-loved events on the autumn calendar. See the Clydesdale horses, sheep shearing, tractors, and farm machinery (old and new). There are wagon rides, vintage cars, exhibitions by the Axe Men, chainsaw races, farm animals, craft stalls, old-style kids’ games, food and live music - a classic country day out. Please note: due to farm animals, kindly leave dogs at home.

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ŌHIWA OYSTER FESTIVAL

May 16 - Port Ōhope Wharf

Now in its third year, the Ōhiwa Oyster Festival returns with a day celebrating the start of the oyster season. Hosted by Tio Ōhiwa, the festival features freshly shucked oysters, seafood vendors from around Aotearoa, chef demonstrations, live music, markets and competitions, all set against the harbour backdrop at Port Ōhope Wharf. Tickets include entry and access to entertainment, activities and oyster stations throughout the day.

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SHUCKED & POURED: ŌHIWA OYSTERS X MATA BEER

April 17 — Mata Brewery

A guided tasting that pairs freshly shucked Tio Ōhiwa oysters with a curated selection of Mata beers. Explore how different beer styles complement the briny character of the oysters, including a signature “oyster shooter”.

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THE BIG FAT GREEK CYPRIOT LUNCH

April 18 - Awakaponga Community Hall

An instant sell-out in 2025, this lively event returns with a generous Greek Cypriot feast served meze-style, alongside music and plenty of convivial atmosphere.

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SMOKE ON THE WATER

April 19 - Fisherman’s Wharf

Join Fisherman’s Wharf for a spectacular evening celebrating the craft of open-fire cooking. Enjoy a smoky four-course dinner, paired with drinks, and cooked entirely over live flames by renowned chef Paul Patterson.

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SMOKE, FIRE & BBQ

April 25 - The Run 15

Celebrate the fundamentals of flavour with a campfire feast under the stars. Go off-grid for a one-night-only farm dining experience featuring generous barbecue, tips and tricks from the pit, and optional hands-on moments - all enjoyed fireside beneath clear country skies.

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LE REPAS VAGABOND

April 25 — Waingarara Valley

A 12-course wandering meal of chef-led surprises inspired by Spanish, French, and Mediterranean flavours. This roaming feast promises creativity, generous flavour and plenty of surprises along the way. Bon Appétit. Sahten. Buen provecho.

MORE TO TICKLE THE TASTEBUDS MYSTERY FOOD TOUR

April 18 — Whakatāne

ALL YOU CAN EAT TACO NIGHT

April 22 & 29 - Cadera

NOSE TO TAIL BBQ FEAST

May 1 - The Smokin’ Goose

APPRENDRE PIZZA + CROISSANT

May 2 - L’Atelier

LONG LUNCH ITALIAN STYLE

May 2 - Top Shelf

PLATES A PLENTY

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

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

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GNAM (YUM) CHA AT THE TRADING POST, PAENGAROA

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

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

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FINE DINING, DONE DIRTY AT SALTWATER, MOUNT MAUNGANUI

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

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

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POLARISING PLATES WITH NEIL SAPITULA AT SOLERA, MOUNT MAUNGANUI

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

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PLANTISSIMO AT GRATITUDE EATERY, MOUNT MAUNGANUI

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

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FIVE GO WILD WITH FOOD AT ST AMAND, DOWNTOWN TAURANGA

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

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

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

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

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

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

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

A VISION OF ZEN

Purchased online from England by a couple heading home to the Bay after 26 years abroad, a bush-clad Ōmokoroa site became a home shaped by close collaboration, thoughtful design and a shared vision. WORDS PIP CROMBIE | PHOTOS AMANDA AITKEN

Buying property sight unseen is something we are familiar with in the Bay of Plenty, usually by international buyers who have access to extensive real-estate-supplied images and information. But for a New Zealand couple returning home after 26 years in England, the almost one-hectare Ōmokoroa section they discovered online had few details to recommend it. There was no exact address, limited imagery and little context. Yet something about the site appealed.

Tracey and John’s return to New Zealand was nudged along by Brexit and COVID. The couple both work from home for large pharmaceutical companies, so the move was about transferring home locations and a desire to spend more time with family. The 2020 lockdown prevented an in-person search, so John’s parents visited the site on their behalf, walking the land, carrying out the due diligence and sending through images. On the strength of this, the couple secured the property from abroad. Working remotely from England, Tracey and John began collaborating with Hannah Armstrong-Gardner of Studio H on the design of their new home. With Hannah and her husband Chris, who would later build the house through their company Gardo Group, living just 500 metres up the road, the project naturally became a close collaboration between the four. Through a series of video calls, the design gradually took shape, evolving into a fully documented consent set before the couple had even returned to New Zealand.

It wasn’t until 2022 that Tracey, John and their woolly-coated black pooch Nonu set foot on the site of their new home. The property is gently nestled at the bottom of a winding drive below an urban development, bordered by trees that ensure privacy from the nearby Ōmokoroa coastal cycleway, and has a small stream meandering through the boundary.

Fast forward to 2026 and the approach down that driveway halts me as I descend. The first impression is of a chic bush retreat. From above, the home is two distinct wings — one black, one white — juxtaposed against the lush clearing the dwelling sits within, surrounded by artfully curated native planting. There is a subtle Japanese influence to the design, and as I draw up to the front entrance, a long hardwood decked walkway draws me to the front door, bordered by its custom balustrade repeating a subtle architectural detail that appears throughout the home, protecting full-height openings on the upper level while reinforcing the project’s restrained material palette. To the left is the long, black Shou Sugi Ban charred timber clad wing, housing guest bedrooms, bathroom, office, kitchen and living, to the right is the white rendered plaster two-storey volume featuring two master bedrooms, large ensuite and dressing room, garage, storage and laundry space. Subtle circular water features set on river stone paths, suspended Japanese rain chains and a small red bridge spanning the stream and glimpsed through the feature window in the entrance, all set the scene for the interiors where tone and texture of materials come together in a magnificent blend of warmth, light and high-end luxury.

The 331m2 home was designed by Hannah ArmstrongGardner, of Studio H, a Tauranga-based design-led practice known for creating homes of quiet distinction. Hannah works closely with her clients from inception to completion, advising them early on that getting to know them well is a key part of her design process. “Where do you put your shoes and your bikes when you come home? What’s ‘your side’ of the basin? My design process is human-centric, not ‘Hannah-centric’," she explains.

Tracey and John arrived with a clear priority: warmth and comfort. Memories of cold New Zealand houses from earlier years abroad meant the thermal performance of their new home was paramount. Instead, the couple and their designer carefully considered the site’s microclimate, including existing tree cover and the natural topography of the driveway ridge. The main living wing therefore faces east, allowing soft morning light to enter the space while avoiding excessive summer heat. To maintain consistent indoor comfort, a hydronic underfloor heating and cooling system runs beneath the home’s light oak flooring, creating an even ambient temperature year-round. The timber floors extend throughout the house, softening the floor-to-ceiling tiling used within the bathrooms and reinforcing the calm material palette. Overhead, 2.7-metre ceilings allow light to move easily through the spaces while housing discreet mechanical systems.

Sustainability was also a key consideration. The property operates with a significant degree of independence through rainwater harvesting, solar generation and efficient systems, while the materials used throughout the home were selected with attention to origin.

The kitchen is dark and seamless, softened by wooden handles in keeping with the subtle Japanese aesthetic, the intentional use of empty space, calming, natural colours and product. With this in mind, the deliberate selection of the Dekton Laurent benchtop - an earthy chocolate shot through with streaks of natural golden hue - bring the whole space, including the offset scullery, together.

From the time the build was completed in March 2024, it has felt like a forever home for Tracey and John - peaceful, sleek, soft and something of a sanctuary. A retreat indeed. STUDIOHDESIGN.CO.NZ

Classic hits

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

French Apple Cake

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

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

INGREDIENTS

4 large apples, peeled and cored

1 cup plain white flour

1 tsp baking powder

1⁄4 tsp salt

115g butter, at room temperature

2/3 cup white sugar, plus extra

to sprinkle

2 eggs

2 tbsp milk

1 tsp vanilla essence

1 tsp almond essence

Icing sugar to dust (optional)

METHOD

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

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

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

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

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

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

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

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

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

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

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

Chicken and Bacon Fettuccine

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

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

INGREDIENTS

300g fettuccine

45g butter

7 rashers streaky bacon, diced

300g skinless, boneless

chicken breast, thinly sliced

1⁄2 onion, finely diced

2 cloves garlic, minced

6–8 button mushrooms,

cleaned and sliced

11⁄4 cups cream

1⁄2 cup parmesan, finely grated

1 red capsicum, finely sliced

METHOD

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

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

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

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

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

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

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

Roasted Cauliflower and Chickpea Salad

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

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

INGREDIENTS

1 head cauliflower

420g can chickpeas

1 tsp turmeric

1 tsp ground coriander

1⁄2 tsp paprika

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1⁄2 tsp salt

1⁄4 tsp pepper

1⁄4 cup olive oil

Dressing:

1⁄4 cup olive oil

2 tbsp lemon juice

2 tbsp honey

1 tbsp lemon zest, finely grated

1⁄2 tsp ground cumin

Pinch salt and pepper

To Serve:

Handful of rocket, torn

1/3 cup dried cranberries

1⁄4 cup slivered almonds

70g feta, crumbled

10–12 fresh mint or coriander

METHOD

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

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

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

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

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

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

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

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

The Best Chocolate Chip Cookies

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

MAKES 26 | PREP TIME 30 MINUTES + CHILLING

+ COOLING | COOK TIME 15–18 MINUTES

INGREDIENTS

170g butter

2 cups plain white flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1 packed cup brown sugar

1⁄2 cup white sugar

1 egg

1 egg yolk

1 tbsp vanilla essence

11⁄2 cups milk or dark chocolate

drops, chips or chunks

METHOD

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

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

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

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

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

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

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

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

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

Store in an airtight container for up to 5 days.

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

To botox or not to botox?

Hayley Bath takes a wrinkle-filled stand against the pressure to freeze by embracing her unapologetic laugh lines.

If Hamlet were written in 2025 instead of 1599, the iconic line wouldn’t be “To be or not to be?” It’d be “To Botox or not to Botox?”.

Last month, I found myself at an event surrounded by a sea of unwrinkled, unmoving brows. Scanning the room, I realised only myself and one other woman were left in the natural-forehead resistance. Even some of the guys had it. I felt like the last raisin in a bunch of juicy grapes.

Now I’m a fairly expressive person. My forehead alone could star in its own play, and these wrinkles are starting to take center stage. Even in my 30s, I see them while doing my makeup, in videos, and sometimes I catch myself smoothing my forehead mid-mascara, just to sneak a peek at the alternate Botox universe me. She looks oddly surprised.

As a voice and face on radio and in the media, I’ve been offered free injectables. Twice actually. From real, professional places promising no wax-figure vibes. Yet, I haven’t done it. Can’t do it. Every time I think, “Maybe it’s time,” but some inner part of me screams, “Over my wrinkled forehead!” Blame personal hang ups, a weird sense of loyalty to my wrinkles or just stubbornness.

So why haven’t I joined the Botox parade? Especially when many people look great with it.

First, the niggle at the back of my head whispers ‘what about my daughter?’. She’s a quiet observer, learning from my life. I don’t want her to feel like she’s got to change or alter herself, because she’ll already be swimming in a sea of filtered, curated and perfectly polished faces online.

Secondly, people die young. Yikes. Apologies, that got heavy fast. My late-cousin sadly never got to have wrinkles. These lines are proof I’m still here. Laughing and squinting at emails I don’t fully read. Wrinkles are my life’s receipts. I’m trying to see them that way.

And, of course, there’s always a little fear stopping me. What if the results aren’t great? I don’t want to end up looking like you could crack a walnut on my forehead for six months. Or what if I get the dreaded eyebrow droop? And we’ve all met someone who looks like their upper face missed the memo that their lower face is trying to have a conversation. I like having full facial expressions.

To be clear, this isn’t Botox-bashing. Botox can boost self-confidence, make people feel good about their appearance and even be used for relief from migraines. But for me? This might be the hill I grow old, and wrinkly, on.

I haven’t shouted, “This is my wrinkle revolution!” I want to. But what if, in years from now, I wake up feeling worse for wear and the voice whispers, “Just one little jab...?”. Easy to be bold in your 30s, harder later. Do I have the guts to do nothing? I think so. I hope so.

In a perfect world, everyone would stop cosmetic injectables. Then we’d all be back on an even-aging playing field. But what if we revolted? What if laughter lines became badges of honour and we felt the freedom of not giving a toss? What if looking ‘old’ wasn’t something we avoided?

Until then, I’ll keep stretching my forehead in the mirror, wondering what could be, but probably sticking with what is. Because just like Hamlet, the internal conflict is the biggest battle. Having the courage to leave the sword (or in this case, the needle) could mean surviving all five acts with a face that tells the whole story.

There’s also something bad-ass about letting gravity have a go.

Catch Hayley on The Hits 95FM weekdays 9am to 3pm.

As nature intended

Escape the city buzz and immerse yourself in wild beauty at Wellington’s lush, predator-free haven.

WORDS LIZ FRENCH | PHOTOS LUCY BROAD, SCOTT LANGDALE + SUPPLIED

Wellington is a thriving metropolis, seat of government and a vibrant capital of corporations, culture and coffee. In complete contrast it also boasts the world’s first fully fenced urban ecosanctuary.

You would not expect to find 225 hectares (more than 500 acres) of regenerating forest and rare birdlife within a few minutes’ drive of Wellington’s CBD. This is Zealandia Te Māra a Tāne (The Garden of Tāne Māhuta, the Māori god of the forest).

The idea of protecting Wellington’s biodiversity began in the 1990s with a plan to manage the preservation of the national assets of the city. Its theme, “Bring the Birds Back to Wellington”, was the inspiration for Zealandia, a sanctuary that is doing exactly that.

The decommissioning of the Karori reservoir allowed this ambitious project to begin in the valley it occupied. The reservoir, with its historic dam crossing, is now an attractive feature of Zealandia. Bringing back the birds and other New Zealand native and endemic species required eradicating and preventing entry by the human introduced mammalian predators that have decimated our native flora and fauna over hundreds of years. To restore a valley to its pre-human state does not happen overnight, hence Zealandia’s far sighted vision. The defining feature was the construction, in 1999, of an 8.6 kilometre-long predator exclusion fence completely surrounding the sanctuary.

Thanks to the fence, and to community conservation efforts like Predator Free Wellington, the 500-year project has progressed dramatically in just 25 years.

Wellington is one of the only cities in the world where bird biodiversity is increasing. Tūī and kererū, once rare, are now an everyday sight around the region. Kākā and kārearea (NZ falcon) are now commonly seen in the city and nearby suburbs.

Zealandia’s vision would not be possible without support, funding and sponsorship. Visiting also contributes to the ongoing conservation work.

So, if you are in Wellington, take a break for a walk in the bush where you will hear only birdsong and where you can witness rare native birds like the hihi (stitchbird), tīeke (saddleback), kākāriki (NZ parakeet) and takahē and see prehistoric tuatara sunbathing. If you take a guided night tour, you may spot the kiwi pukupuku (little spotted kiwi), some 200 of which now call Zealandia home.

Free shuttles to Zealandia leave from Wellington’s isite and the top of the cable car.

VISITZEALANDIA.COM