Will Johnston

Meet UNO’s new columnist – a veteran radio announcer who now wields a hammer. Want a new home?

Not only will he seal that deal, he’ll marry you, too.

It was the 4th of August 1983 when I was birthed. Ok, no, we aren’t going to do my whole life story… Fun fact though, I have one sister, she’s eight months older than me. Let that land. She’s adopted. Not that weird in the end. However, when they adopted her, my parents had no idea they were a month pregnant with me. Surprise! Jury’s still out on whether that was a good surprise.

Until recently, I was mainly a radio announcer on The Hits, for 20 years. I say mainly because who has just one job anymore? I still have a local Saturday morning show (9am-12pm on 95FM… shameless!) But I’m now a real estate auctioneer. What a learning curve THAT has been for the last eight months! 

I took a leap and changed career because I thought, if I don’t do it, I’m always going to wonder what it would’ve been like. When you have those thoughts, you’ve already sub-consciously made the decision, right? I’m also a big fan of helping someone achieve something, being in front of a crowd and connecting, so it makes sense that I’m a celebrant, and MC, too. I have great work stories. I did a wedding two weeks ago where someone had to be taken away in an ambulance because they were passed out drunk at the table… before dinner! But enough work chat. 

Let me give you a snapshot of my personal life. In my spare time I like to do literally nothing. My ideal night right now would be on the couch, pizza in one hand, beer in the other watching something varying between sport or MTV’s Catfish. I’m a simple man, the key is making peace with that and then outsourcing anything in your life that is complicated, right?

I have a two-year-old ginger cavadoodle named Bear. He’s motivated by two things only; ball and food. Much like me.

Every Tuesday, I MC a quiz at The Tauriko Pub Company and have two glasses of red wine and some waffle fries while I’m doing that. On a school night, I know! CRAZY. And I’m not even sorry!

I got married last year to Tiffany. Yes, she’s nine years younger than me. Yes, I love that. Yes, she’s the best person I know and makes my life one million times more worthwhile. Gush, gush. We live at the Lakes, but I wish we lived by the beach. Or at the very least by an actual lake.

I had a chat with my wife this morning about me being the most likely person I know to get Covid; auctioneer, celebrant and MC… I probably interact with over 200 people on a quiet week. Downside = Covid. Upside = all those people have awesome, hilarious, unique and important stories. Those stories and my experiences are what I’ll cherry pick just for you in every issue of UNO forever… Or until they get sick of my drivel and sack me. Catch you next issue! 

Home truths

Jason Bywater-Lutman  and Thomas Refoy-Butler from Mackenzie Elvin Law

explain the legal considerations around home renos.

Interview Nicky Adams Photos supplied

Q: I’m thinking about renovations to my property. What are the risk areas I should be aware of?

Renovating your home can be both exciting and terrifying. What you don’t need is the added stress of legalities when things go wrong. Read on to find out about new home building laws and how to navigate and prevent problems with future renos.

JASON: Construction can be seen as scary, but there are lots of standard form contracts available, including a basic construction contract released by NZ Standards. The first step is to talk to your builder, get the plans and a quote, then come and see a solicitor to talk through the contract. 

THOMAS: It doesn’t have to be a substantial engagement; we can just highlight some of the risk areas, which will give you peace of mind.

JASON: Standard contracts published by the government are designed to make sure the builder gets paid regularly. You need to be conscious that the builder is entitled to get paid regardless of how bad the job.

THOMAS: The onus has shifted on to the homeowner to articulate the grounds on which they’re not prepared to pay for work they’re not happy with. If that’s not communicated in the right way, the payment plan is deemed valid and enforceable as a debt due.

JASON: If a problem arises with the build, then a ‘handshake deal’ that it will be fixed doesn’t cut it under the construction contracts act. When you haven’t got it in writing, in accordance with the act, then you’re not able to withhold payment. And if you’re spending more than $30,000 on renovations, the contract is required to be in writing, so you should be getting that before paying any money over. 

THOMAS: At the conceptual phase, when you’re looking at plans and engaging with a designer, talk to your builder about your wish list – if you can find a circle pairing between designer and builder, that’s key. When they can work harmoniously, the job runs in a far more streamlined, cost-effective manner.

JASON: Focus on quality communication – if changes crop up, the best thing for a builder is to have the conversation with the client and reduce it to writing so it’s understood that there’s a variation from the fixed price contract. It’s important to communicate effectively. The builder should confirm in writing to the client, and record site meetings. Keep a record so there is a nice contemporaneous note of the meeting to provide to the client. Ninety percent of legal problems are caused by poor communication. If people know what to expect, they’re going to be happy to pay.

THOMAS: Considerations for a renovation are understanding the difference between a labour-only contract and a fixed-price contract, as well as what a prime cost sum is – and a provisional cost sum. Remember that price variations may arise. Also clarify who has responsibility for insuring the work? There is an obligation on the homeowner for renovations under $100,000 to have a contract works insurance policy (your house and contents insurance won’t cover this). When over $100,000 it’s generally the responsibility of the builder. 

JASON: The builder does want to do a good job. It’s about the client having reasonable expectations and the builder communicating clearly with clients so they understand what they’re getting into.

mackenzie-elvin.com

Prioritise you

Clubfit’s Stu Stevenson says it’s time to take control of your health and wellbeing now, not tomorrow.

For most of us, the past two years have been challenging both mentally and physically, and it looks like 2022 is shaping up to be the same. Although we can’t always control what is happening externally, we do always have the choice to prioritise our own health and wellbeing. 

Exercise has the unique capacity to help us both cope with stress and develop resilience. The positive effects of regular exercise are broad and well documented. Don’t just think of exercise as physical – the routine and commitment to regular movement will benefit both your mental and physical wellbeing. 

“Don’t wait for the right time, or the pandemic to be over, to focus on your own personal wellbeing.”

Let’s forget the phrase ‘Go Hard or Go Home’. Find a way to move your body that makes you feel great and stick with it! Don’t wait for the right time or the pandemic to be over to focus on your own personal wellbeing. Start now and look after yourself, so that you can better cope with life’s challenges and responsibilities.  

When choosing the right gym environment for you, make sure that your membership includes a personalised workout programme to get you started, access to a range of exercise options (for lots of variety) and ongoing support. 

The team at Clubfit will work with you to achieve your wellbeing goals. They are with you for the journey. 

They offer a goal-setting session and workout programme to get you on your way. If group fitness is more your thing, they offer over 50 classes a week ranging from Spin Classes to Body Balance.

But remember, the only person that can get you moving is you. 

Clubfit.co.nz 

Lasting legacies

Kiri Randall from Legacy Funerals explains the importance of giving back.

Photos Salina Galvan

Kiri Randall from Legacy Funerals

Gifting back profits to the community is by no means a new concept, but it’s not a common one in today’s business world. Which is surprising considering how much a business gets back if they choose to go down this road. For us, it’s built into the way we run.

Legacy Funerals here in Tauranga and its sister funeral home in Cambridge are both owned by Legacy Trust, and as far as I’m aware, the only funeral homes in the country to operate as not-for-profit businesses. This means it isn’t owned by any individual or private organisation. 

The charitable trust was established in 2007 after the founder, former funeral director Greg Brownless, travelled to Thailand to assist with the repatriation of the deceased lost during the Boxing Day tsunami in 2006. Greg owned a funeral business in Tauranga, Greg Brownless Funeral Homes, but after that life-changing experience, he returned and set up Legacy Trust, vowing to make a difference in his own small part of the world. 

So how does Tauranga’s local community benefit? Families who choose Legacy Funerals to farewell a loved one pay a normal fee and, after our usual operating costs are taken care of, the profits are returned to the local community. The Trust has gifted over $3.6 million since its inception directly back to local Tauranga-based charities, secondary schools and clubs. Not only do our families appreciate that in choosing Legacy’s service, their actions make a real and tangible difference to our local community, but our staff really value being part of a socially minded business too. Day to day we provide a caring and compassionate service to our families and it’s nice knowing that this extends far beyond our funeral homes through gifting our profits. 

People can apply directly to the Trust for funding and our directors and trustees meet every month where we review applications from schools, community groups and charitable organisations and allocate our profits accordingly. We do also have some organisations that we regularly donate to. Waipuna Hospice is one local organisation that we are a principal supporter of. Close to $300,000 has been donated to assist the Hospice, helping to provide specialist palliative care for patients living with a life-limiting illness.

Greg’s Thailand experience completely changed the way the business worked and is therefore changing lives. In turn, this way of working gives us a greater sense of purpose in our everyday working lives. Every business should consider finding a way to give back.

legacyfunerals.co.nz

Men at work

Understanding the link between mental and physical health can be life changing.

Words Nicky Adams / Photos Salina Galvan

While there’s an increased understanding around male mental health, it’s still daunting for many men to admit they may be struggling, or to be introspective enough to untangle the knots they may have found themselves in.  Anna Veale from Fresh Coaching feels passionate about men’s mental health “because it’s not being talked about enough.”

With a background in sports therapy, massage and performance coaching, Anna is able to look at the complete mental and physical wellness of her clients. Part of her skill set is her training as an Ayurveda coach. One of the world’s oldest alternative medical systems with roots in ancient India, it’s described as a knowledge of life, as it looks at the body and mind as one. 

“In the Western world we tend to think that the body and mind are separate. Ayurveda takes the whole body into consideration. Your physical, psychological and spiritual self – it looks at sleep, nutrition and natural rhythms. Over the last two years of specialising in coaching men, I’ve honed in on amalgamating what makes an awesome human being, and what makes men thrive. And that’s getting both body and mind on the same page so that the client can reach his true potential.”

If you want to improve physical fitness, you would seek out a personal trainer, says Anna. To improve your mental health, it is just as important to train with a professional. “Coaching is for the person who recognises a negative pattern. For example, they press snooze every morning, grab a pie on the way to work and then go through the motions in their job. This person tends not to be present with their family, then goes to bed feeling unfulfilled. He’s living an average life. Coaching takes you from saying you want a connected relationship with your wife, saying you want to be the CEO of your business, to taking action to make it happen. It helps you find the missing link and get in touch with what’s important.”

Ultimately what Anna finds in her clients is that if they can’t see the best in themselves, they can’t then get the best from themselves. Underlying stress can tip the balance of both mental and physical wellbeing. “This can be on any spectrum, but stress management is key to overall wellness. You can’t thrive if you’re under the pump and stressed all the time.” This is where Anna and Fresh Coaching come into play. Anna has recently developed the four step Spartan Habit Changer Online Coaching Program, which has been ‘designed specifically for busy men who need to be reminded to dial down and look after themselves in order to perform at their best.’ An all-encompassing kick-starter course, this five-week remote commitment could be a gamechanger. Anna also offers 1:1 coaching for men who are stuck and ready to make positive change.

freshcoaching.me

Spot the difference

Constance Santos from Epidermis & Sage shows you how to treat unsightly pigmentation from the inside out.

Brown spots or dark patches on your skin occur when your skin produces too much of the pigment melanin. We most commonly see four different types of pigmentation issues in our clinic, namely, melasma, post inflammation, liver spots and general sun damage. We will always see an increase in people seeking pigmentation treatment after a hot summer as each of these forms has one common element – they are all made worse by the sun. 
When treating pigmentation, often the problem is not just skin deep. There is usually an internal driving force behind it and so long-term results come from removing that trigger before treating the issue externally. This comprehensive approach is better at ensuring any bothersome pigmentation doesn’t return. 

Melasma, often called hormonal pigmentation, mainly affects women. It’s symmetrical on both sides of the face and often has a vascular component. Birth control, pregnancy and exposure to hormone disruptors (pesticides) are common causes. It may occur because the liver is overloaded and not coping, so we’d look at liver support to aid the detoxification of hormones, followed by specific skin care and treatments. With this type of pigmentation, it’s important to stay away from laser and IPL treatments, as Melasma is sensitive to heat and these will only worsen the pigmentation.

Post inflammatory pigmentation (PIH) is caused by injury or trauma to the skin. The skin is a very clever organ and will form a little pigment umbrella over any damage – so while we may not like its appearance, it’s there for a reason. An example of PIH is seen in acne or eczema sufferers. To treat this successfully, we need to discover what is causing the inflammation on the skin, target that first and then we can start working at improving the appearance of the pigmentation. 

Liver spots are large flat brown or dark spots appearing on your skin. They are usually age related and will not fade on their own in the way a freckle might. We see these start to appear on women (and men) around the age of 50, but there are targeted topical treatments and IPL which can significantly lighten their appearance.

Sun damage is caused by UV light but also can be a result of persistent blue light exposure from your phone or devices. The dark patches seen on the skin’s surface is the result of a dribbling melanocyte cell no longer able to regulate the amount of pigmentation being released. There’s only so much the cell can take before it starts misbehaving and releasing excess pigmentation. It sees that constant light source as something it needs to protect the skin against, and it makes more and more pigmentation without the ability to regulate it. So, whipping it off with a peel will not keep it at bay. Repairing DNA damage at the same time as treating the surface is an important step. 

Before

After

When it comes to even skin tone, we always advise our clients to:

1. Find a really great mineral sunblock. Chemical sunscreen can cause heat within the skin, making pigmentation worse. Reapply! Sunscreen needs to be applied every 2.5 hours (there are some easy reapplication options out there, including our Skinbetter Science sunscreen compact).

2. Use your recommended products both day and night. These should include tyrosinase inhibitors, vitamin A and, niacinamide and vitamin C.

3. Cover up, wear long sleeves and look for shady areas. If you are dedicated to fading or preventing pigmentation, make sure you always have a hat and sunnies to throw on.

Treatment at our clinic will be different for each type of pigmentation. We have a range of services which can work in combination to give you the best possible outcome. It can be effectively treated, but just as the pigmentation didn’t happen overnight, results won’t occur overnight either –  after all pigmentation is usually the result of years of sun exposure or other triggers. For this reason, we offer our clients a plan of up to a year’s worth of treatment for optimal, long-lasting results.

*Epidermis + Sage has designed a skin membership for beauties dedicated to their skin health. The EVEN skin membership has been tried and tested with incredible results. 

epidermissage.nz

Kiwi travellers go green

Just in time for World Earth Day on April 20, Booking.com has released the Sustainable Travel Report for New Zealand with insights from Kiwi travellers who say the impact of their trips remains top of mind, with almost two thirds (63%) of Kiwi travellers saying they want to travel more sustainably over the coming 12 months. 

Almost half (42%) of Kiwi holidaymakers say recent news about climate change has influenced them to make more sustainable travel choices, with 59% of Kiwi travellers saying they want to leave the places they visit better than when they arrived and a third (34%) revealing that they chose to travel outside of peak season to avoid overcrowding. 

Four themes have emerged from the report: 

• Kiwis are in search for more sustainable stays with 39% having already stayed in a more sustainable accommodation over the last year and a third (34%) of these Kiwis saying they chose it to help reduce their impact on the environment

• A third (34%) of New Zealand travellers are prepared to travel out of peak season and a quarter (24%) choosing to go to a less popular travel destination over the last 12 months to avoid overcrowding. However, on the flip side, one in three (33%) struggle to find appealing destinations that are less crowded and a third (32%) feel like it’s not possible to find sustainable travel options in cities or other popular tourist destinations.

• Kiwis are craving connection with communities on their travel with three in five (59%) Kiwi travellers saying they want to leave the places they visit better than when they arrived and 60% wanting to have experiences that are representative of the local culture

• While sustainability isn’t top of mind for the third (29%) of Kiwi travellers who say sustainability efforts don’t play a strong role in their transport choices, they report that it can influence their final choice. And a quarter (26%) of Kiwis say knowing that the transport option booked follows sustainability best practices still makes them feel good.

  booking.com

After Dark

Creative BOP’s urban festival is bringing light to dark times.

Words Luke Schroder - images supplied

It’s easy to walk around Tauranga’s city streets without paying any close attention to the big blank walls of surrounding buildings. Concrete slabs and featureless facades line the streets, designed to be forgettable, non-intrusive enclosures for the businesses contained behind them. But for some clever minds these walls represent a far more exciting opportunity. These walls will soon become canvases for creativity as artists light up public spaces with an eclectic mix of colourful shapes, short films, abstract imagery, and innovative lighting technologies that will show the city in a new light.

This exciting initiative is being brought to Tauranga by Creative Bay of Plenty, with funding support from Creative New Zealand. Trustpower has come on board as the major corporate sponsor, alongside partners Downtown Tauranga, Tauranga City Council, Priority One, Veros, Te Tuhi Mareikura Trust and Toi Ohomai. 

After Dark Urban Light Festival is an all-new art experience that will see a range of artworks transform Tauranga’s CBD into a gleaming playground full of exciting, illuminated installations. For 10 days in May a selection of luminous artworks will form a unique art trail across the central city through a mixture of video projection, freestanding sculptures, glowing alleyways, short films, and creative uses of vacant spaces. The festival is designed to be a self-guided journey spread across multiple sites within Tauranga’s CBD that encourages people to walk around the city discovering the various installations and the magic within.

It may not seem like a logical time to be running a new festival given the recent wave of event cancellations, postponements, and ongoing uncertainty, however with some clever thinking and careful planning After Dark is designed to be able to proceed regardless of traffic light settings or gathering restrictions. Because the festival isn’t fixed to a particular day, time, or single location, all those attending can be spread out from each other and stay socially distant whilst still enjoying all the festival has to offer.  

“We’ve intentionally designed a covid-friendly format that allows people to participate from a distance and at their own leisure”, says Project Manager Luke Schroder. “People can view any artwork at any time on any evening during the 10 days of the festival and still have the same great experience.”

After Dark will be an opportunity for families, friends, and individuals of all ages to share in an exciting and fresh artistic experience described as a ‘tapestry of illuminated creativity’. After Dark explores themes of connectedness in our society, specifically connections to people, culture, and nature. These connections make up the themed ‘threads’ of After Dark and serve as inspiration for new works created for the festival.

Emily Woolerton is one local artist creating a new artwork specifically for After Dark. As the creative mind behind Mount Maunganui design studio ‘Calico’ and clothing label ‘The Know’, Emily is no stranger to creating fun designs and out-of-the-box visual ideas. For the launch of her first clothing line, Emily used video projection to transform Papamoa photography studio Suburbia into an exciting visual feast of giant slurping noodles, animated playing cards, floor-to-ceiling curtains made of poetry, and a brand-new fashion collection on display.

“Normal moments became jarring by placing them in the centre of attention. Someone eating noodles is an average, everyday occurrence – until that person is five metres wide and you can see every detail. It became an immersive experience, where people were both transfixed and horrified by the ordinary.”

With a mind for design and an eye for detail, Emily is looking forward to creating a new piece to be exhibited at After Dark later this year.  Her artwork titled ‘Critical’ is a creative look at our need for human connection and examines how we are wired to thrive through relationships with one another instead of getting lost in our own insular worlds.

Emily is excited to see creativity fostered in the Bay of Plenty through projects such as After Dark and is looking forward to seeing the vibrancy it will bring to the city.  “One of the beautiful things about art is how it brings people together, and it’s really exciting to see events like this build the culture and atmosphere in Tauranga.”

After Dark Urban Light Festival runs from Friday May 13 to Sunday May 22, 2022 in Tauranga CBD and is a free-entry event suitable for all ages.

Food for thought

Local food charity Kura Kai is bringing whānau and the wider community together.

words Nicky Adams / photos Salina Galvan + align creative

Marie, Makaia and Anna cook up a recipe for teen success.

Makaia Carr seems to be someone who sees an opportunity, an opening, or a need and gets in there and plugs that gap. A successful early social media influencer, in May 2020 she saw the opportunity to use her platform to make a difference. Now, together with Marie Paterson, Anna Watkins and a team of volunteers, she uses her position in the online space to spearhead social change in the form of charitable trust Kura Kai.

The charity is making such a big impact in the Bay that it caught the attention of Farmer Autovillage. The car dealership, based in Mount Maunganui, recently celebrated 30 years in business, and to thank the community for its support in achieving this milestone, chose a number of local charities to invest in, one of which is Kura Kai. Farmer Autovillage generously donated a long-lease Nissan Qashqai, which allows staff to stay mobile and connected. As managing director Mike Farmer says, “Kura Kai is an organisation that has all the values that we support, that works within our community as well as the wider community, so is very valid and worthwhile getting behind.” 

Kura Kai is a volunteer-driven service designed to support whānau across New Zealand. Funds are raised to donate chest freezers to high schools, which are then filled with food that can be accessed by the students. With social needs putting added pressure on our youth, Kura Kai sees this as a multifaceted way to help our teenagers. Makaia herself is passionate about keeping our kids in school. “My drive has always been helping rangatahi and getting in at that age of teenagers and high schools. Purely because I left high school early. I was a teenage mum and I understand the struggle to get through education.” This backdrop drew Makaia into a space of promoting female self-belief and empowerment. As her public profile grew as an influencer, along with her thousands of followers came an increased desire to find ways in which her influencing could be used for greater good. “I was asking myself how we could all be better using our platforms – something that came with age and self-assessment.”

It was the first lockdown of March 2020 that bought things into focus. “People were losing jobs, whānau were struggling – students were being sent home from school to look after kids, leaving school to get jobs to support their whānau – all that stuff was really coming to the forefront. I was open to looking at ways I could use my social media to help.” At this stage Makaia and her family were living in Auckland when Gemma, a follower from Tauranga, messaged asking if Makaia could put a shout out to her followers for meal contributions to the compassion freezer at Otumoetai Primary School. This Makaia did, and within a week 80 meals had arrived.  

The more Makaia found out about the system, the more she liked what she heard. “I loved how it was really grassroots, that it was direct with kai going straight to the whānau. I think there’s such a beauty in that way to help. Especially in a Maori whānau, where showing up with kai is such a beautiful way to show love and manaakitanga.” She looked for a way that she could develop her support into a more cohesive concept. Via her social media she was able to, not only raise awareness, but also fundraise. Buying more freezers for more schools was a start point, followed by accruing volunteers to cook and coordinators to organise. Quickly the dots were joined, and Kura Kai was born. Makaia and her family moved to Pāpāmoa, and the Bay became the heart of the national charity.

Then Makaia’s personal life nose-dived. Her marriage fell apart, and she was floored. During this time what she found was that all she wanted to do was cook, cook and cook some more, so it made sense to reach out and find a team who could take over the other operational aspects of the charity. In June 2021, Marie Paterson joined initially as admin/fundraising manager, then general manager. “I’ve worked with volunteers for over 20 years, and I love this sort of mahi.” With fresh eyes Marie could see the vast opportunities that could grow from the amazing seed Makaia had planted. “I wanted to focus on making Kura Kai more sustainable, relying less on volunteers.” With Anna then joining as brand manager, the focus is now the future. Marie and Makaia identified it was important for the charity to become more student led. The pilot programme being rolled out sees the students cook to provide the meals for the charity. 

The beauty of this concept is that the rangatahi themselves become empowered by being a part of it. As Makaia says, “one of the messages we want to push to our rangatahi who are teenagers
is that they can contribute to society and do something positive, looking out for whānau or neighbours. It’s a resource they can pull from.” Marie’s focus has been how to make Kura Kai more sustainable by relying less on the volunteers, and importantly, Marie says “youth help youth”.

Of course, there is still a drive for additional help to meet the need. Along with more volunteer coordinators, the next step is to encourage businesses to engage in ‘corporate cook ups.’
The ultimate goal is to fund a commercial kitchen, which would allow groups to come in and create, but importantly volunteers could cook and distribute to the areas where the communities themselves are unable to afford to fill the freezers. Now, with the help of the new team and Farmer Autovillage, increased brand awareness will hopefully bring volunteers flooding to the table.  

kurakai.co.nz

farmerautovillage.co.nz

Warm welcome

UNO’s new interiors expert, Lisa Perko from Wantem Design, offers tips and tricks to make your home more inviting, comfortable and a joy to live in.

photos Jahl Marshall + supplied

Everyone’s path into the world of interiors is different. In my case, it was more of an evolution. I was in my 30s when I remodelled my first home. I still remember the feeling of excitement having this blank canvas to work with; reconfiguring floorplans, paint colour, furniture and the thrill of watching the transformation take place. Once it was finished, I sold it and did the same thing to my second home and then third.  

Fast forward 10 years of buying-selling-moving in Vanuatu and then Auckland, I found myself relocating to Tauranga, looking forward to the next project. However, I upset the apple cart by falling in love with the property I was working on and wanted to stay. I decided this time to stay in the house, but, missing the rush of a new project, I knew I must be hooked.
So I went back to school and earned a Diploma in Interior Design, so I could continue transforming homes. And I could not be more grateful for where I ended up. 

For my first entrance as UNO’s interior design columnist, I thought it befitting to talk about the place where you first enter a home: the entryway. 

Entryways provide the first impression of your home. They also provide a functional purpose of taking off shoes, hanging bags and coats, depositing keys and letters. Typically, entryway furniture consists of a console table, decorative décor, mirror, artwork and seating.

Styling is all about putting together a combination of the above items to create a wow factor. No matter what the size of your entryway, follow my steps on where to start.

Step 1

Assess the size of your space. This dictates how the area can be decorated. The important factor here is not to block the natural walkway. If space allows, start with a console table. To personalise the look, add items like a bowl for keys, books, vase or plant. Fill the wall space above the console with artwork or a mirror. Leave as is or add seating and voila! For narrow spaces, focus on the wall space instead. Add items that take up little bulk. For instance, mirrors, artwork and decorative hooks for bags and coats.

Step 2

With your layout now configured, for continuity, make sure to choose furniture that complements the rest of your home. 

Step 3

Enjoy! 

Into the swing of it

Whakatane and Ohope have so much to offer all types of visitors, and golf lovers will find this corner of the country equivalent to a hole in one.

WORDS Hayley Barnett / PHOTOS Supplied

Head south from Tauranga for one hour and you’ll find yourself immersed in the beauty and flavours of the Whakatane District – a place which has come a long way in recent years. Yes, it still offers the same stunning coastline scenery, bush and beaches, but have you experienced its unbelievably tantalising array of cafés, restaurants and bars? Add to that two of the country’s best golf clubs and you’ve got yourself an easy weekend getaway to remember.

DO

Whakatane Golf Club

This 18-hole championship course is just a five-minute drive from Whakatane township and offers excellent lush fast greens with fairways that are mostly flat and forgiving. Its greens are great for approach shots, while there are some where accuracy is essential. The lounge bar and restaurant/café serves meals and snacks and, if you don’t have time to get there during the day, there’s the nine-hole Twilight Golf held on Thursday evenings.

Ngā Tapuwae o Toi

Meaning Footprints of Toi, this walkway captures the essence of Whakatane District. The track includes three major scenic reserves – Kohi Point Scenic Reserve, Ōhope Scenic Reserve and Mokorua Scenic Reserve. Head in a clockwise direction and experience the full 16km round trip with its amazing clifftop views, native bush and secluded beaches. Or do one stretch and get the Bay Hopper bus back to the start. 

Ohope Beach Golf links

Some say this is one of the best links courses in New Zealand and it’s plain to see why. Amazing views of the ocean and Whakaari/White Island keep visitors coming back for more. Its superbly-maintained course has been described as a hidden gem and boasts a refurbished clubroom lounge, a bar and café and is a premier destination for events.

Ohope Harbourside Trail

Stretching out over three kilometres, this harbourside trail is perfect for those looking for a nice walk, run or short bike ride. The walk is located along the shoreline of Ohiwa Harbour and has been designed to ensure the least disruption to the environment while offering stunning views.

EAT

1. L’Epicerie Larder

This French café, located in the heart of Whakatane, offers homemade breads and pastries that will immediately transport you to a quaint French village. There’s also great coffee and a whole host of other delicacies to get your tastebuds singing.

2. Fisherman’s Wharf

Head to one of Ohope’s best restaurants for great views and even better fish tacos. Hang out with a beer or wine on the spacious deck and try the excellent seafood and steak, or take away from the handy window and explore Ohiwa Harbour.

3. Moxi

If you’re after a classic Kiwi café, look no further than Ohope’s Moxi. The Hangover Breakfast will see you through the day, while the pancakes won’t disappoint.

4. The Comm 

Beer lovers tend to flock to The Comm in Whakatane for the Good George offerings, great atmosphere and mouth-watering food. They’re open from breakfast through to dinner and even cater to the kids. 

5. Gibbos on the Wharf

Serving fresh seafood and the classic fish’n chips, the Whakatane institution that is Gibbos on the Wharf gives the option of taking away or dining with a view. Bargain prices and good quality food have made this one of the town’s most visited takeaway joints.

6. Cigol

You could argue Whakatane’s Cigol is aptly named. It means ‘little town’, but there’s nothing small town about this Korean fusion restaurant. Giving off some serious urban vibes, the restaurant offers everything you want from a Korean foodie experience, but with a Pacific twist.  

whakatane.com

A show of romance

This Palm Springs-inspired show home may be brand new, but a nostalgic-yet-modern use of art deco sensibilities hark back to its exotic desert namesake.

WORDS Monique Balvert-O’Connor / PHOTOS Jahl Marshall

They say home is where the heart is, and G.J. Gardner’s new Pāpāmoa show home may just set yours aflutter. Named Desert Romance, 9 Monticola Drive, Palm Springs really is a stunning marriage of form and function from the inside out.

G.J. Gardner Tauranga South franchise owner Kirsty McConnell enjoyed working on the architectural and interior features, with its light and airy ambience and “modern art deco twists”.

“We wanted to do our own spin on a Palm Springs theme. Art deco sensibilities are part of the Palm Springs aesthetic so we’ve referenced that in features throughout the home,” Kirsty says, adding that curved walls and cabinetry, detailed circular brass fittings, and generous tropical planting inside and out are obvious examples. 

The single-story show home, spanning 321 square metres, including alfresco, is multi-gabled and clad primarily in San Selmo ‘Cashmere Grey’ brick. White-painted board and batten also features as a popular home owner choice, and adds to the exterior’s appeal. So too does the driveway, with white seashells embedded in its lightly hued ‘Horotiu’ concrete. 

The show home may be recently completed, but care has been taken with the landscaping to ensure large tropical plantings give it immediate substance. 

The home is positioned on the section to allow for a large family-sized swimming pool, something that would complete the Palm Springs look nicely.

Inside this four-bedroom home, there’s not far to travel for the first glimpse of Kirsty’s desired décor, featuring “art deco with a modern twist”. The entranceway includes DecoForme half-round oak detailing from floor to ceiling. Decoforme features in the kitchen Island cabinetry, master bedroom as a headboard, and also behind shelving in the transitional hallway between the main living area and master suite.

Another décor touch of significance is the use of brass throughout and in circular form where appropriate – for example the light fittings. Most obvious examples include the huge brass rings that interlink to form the media room’s dramatic light fitting. A singular brass ring was selected for above the dining table, while a round-edged hanging pendant over the kitchen island also draws the eye. Orbital lights, hanging in clusters of three encased in a brass fitting, are stunners in the white-tiled bathroom and en suite. 

The brass theme also impacted on the show home’s coloursteel roof, Kirsty points out. The colour – which many people comment on – is Colorsteel Lichen, and presents as a brass hue. A visit to Dulux ensured a paint colour match, to grace the media room’s walls, albeit with verdigris pigment. The majority of the home’s other walls are white, to beautifully complement the honey-oak colour of the DecoForme timber.

G.J. Gardner Tauranga has three in-house interior designers. Kirsty encourages collaboration for the best result when making the show home’s many décor choices.

Also working with Kirsty on her vision for the show home architectural design was Renata Kelly from Cornerstone Design. Her plans include detailing such as the home’s high stud and big gable ends – perfect for enabling and emphasising the view of the Pāpāmoa sky. The house enjoys a 2.7m stud throughout, with vaulted ceilings in the Family and Media rooms which takes the height to a spacious 3.2m. 

It’s a light-infused home, thanks in part to the gables (which by their very nature, feature a high pitch and hence allow plenty of light in) and to skylights. 

“There are amazing skylights above the kitchen area and the skylight cavity is quite special – a lot of work has gone into that to make it a feature. You have to see it to appreciate it,” Kirsty enthuses. Skylights also feature in the gabled roof of the outside seating area. The outdoor gas fire ensures the appeal of this area remains high in winter.

Another pleasing aspect of the home’s layout is that the kitchen can be accessed from the main living area and the media room (although a cavity slider can close this room off if desired). This well-appointed kitchen has two working zones, and – in a break from the norm – features a sliding window where a splashback would traditionally be. It’s just perfect for feeding food out to the alfresco dining area.  

A wander through captures other points of interest, such as the stand-alone bath in the main bathroom; a separate powder room; and oversized bedrooms with in-built cabinetry, cupboards and shelving.

That’s but a taste. There’s plenty to fall in love with in this romantic home affair. 

gjgardner.co.nz 

Sensory overload

The speed, the sound, the colour. Take Aston Martin’s ultimate GT, the DBS Superleggera, subtract the roof, and hit the accelerator. 

WORDS  Cameron Officer / IMAGES Josh Hilliam

When you consider the lineage of the sports car, the convertible outdates the hard top. It’s curious to be reminded of this fact when considering that, for most modern manufacturers, the range roll-out now usually always goes hardtop first, soft top second.

Sure, the gap between the two models being shown off to the public is decreasing, as carmakers realise the two variations usually appeal to very distinct parts of their audience and both subsets need satiating. 

Helping to shorten the timespan between the coupe and roadster versions of your favourite premium sports car in the modern era, is also the underlying fact that, now more than ever, manufacturers aren’t in the business of softening the edges for the drop top. Roof mechanism and associated structural changes aside, the convertible is no longer a slight concession – if anything, it adds a whole new visceral element to the experience.

And here’s an example now.

Starting with the sublime Aston Martin DBS Superleggera – the Brit brand’s flagship ‘Super’ GT – as a base probably gives this dazzling machine the ultimate leg up. 

The DBS Superleggera Volante features a clutch of iconic nameplates on one car. With DBS, Aston Martin revived an iconic nameplate that first appeared in 1967, while Touring’s famous mark – Superleggera (or “Super lightweight”) – was once again introduced to the bonnet of an Aston Martin with the coupe version in 2018. 

A collaboration that originally paved the way to the DB4, 5 and 6 Mark 1, the DBS Superleggera pays homage to the craftsmanship of the famous Italian coachbuilder in a new century. 

If anything, the Volante extends the aerodynamic extremism of the hard top even further. Aston Martin knows a thing or two about maximising surface airflow, showcased in full effect by the very shape of the car. At the front, the car’s splitter and air dam help accelerate airflow underneath the front of the car to keep it suctioned to the road and assist with cooling by feeding air to the front brakes. Those side strakes behind the front wheel arches aren’t just decorative features either: they draw more air from the front wheel arch to reduce lift and aid with high-speed stability.

Naturally, there are no mechanical changes under this beast’s broad bonnet. Aston Martin’s all-alloy 5.2-litre twin-turbo V12 remains in-situ, with the power (533kW) and torque (900Nm) to send the open top GT from standstill to 100km/h in 3.4 seconds. This is undoubtably the fastest Aston Martin convertible in the company’s history.

It’s also the best sounding. But you probably already figured as much.

Aston Martin considers the deep baritone soundtrack delivered by the car’s powertrain as a “critical hallmark” of the Volante experience. No sound, no soul in other words. But the Volante – with the roof down of course – delivers all the soulfulness you could wish for. 

The DBS Superleggera Volante has been tuned to provide harmonics that are synonymous with an Aston Martin GT, helped along immeasurably by the car’s quad exhaust system. At lower speeds, you can hear the mechanicals doing their thing up ahead beyond the firewall. There is a satisfying burble that you never tire of. Under acceleration, the soundtrack – beyond the car’s looks, its sumptuous interior, or premium badge – becomes the absolute reason why you hanker to drive this car. 

It isn’t all fire and brimstone if you don’t want it to be, however. Like its hard top sibling, the DBS Superleggera Volante features a series of dynamic driving modes, which bring their own level of noise to the party (along with modifying the dynamic parameters of the car’s acceleration, steering feel, and firmness). 

In GT mode, the engine note simmers, but select Sport or Sport Plus and the acoustics become progressively more intense. Conversely, if you wish to make a subtle getaway for that day trip in the country without disrupting the neighbours, the Volante also has a ‘quiet start’ mode which masks the usual aural drama with a quieter, low-key alternative on start-up.

Noise aside, that fold-away roof does remain a further defining feature of the Volante. 

The electronically operated roof is an advanced fabric system which continues the silhouette of the roof line and incorporates no less than eight layers of insulation and acoustically enhancing materials. 

This particular Volante is even more special, customised as it is with striking Aston Martin ‘Commissioned by Q’ exclusive Golden Saffron paint. Yes, that’s right: Aston Martin has its very own ‘Q Branch’. A bit like the employer of the car’s most famous enthusiast driver, James Bond, the Q Division takes care of special-order modifications for customers, allowing for truly bespoke Aston Martin models… just without the headlight-mounted machine guns.

Further to the dazzling exterior paint, this Volante also features an interior that is a mix of Aston Martin Special Metallic Black Leather with California Poppy welt and quilting stitching, twill satin carbon fibre inlays, and special sill plaques. It’s certainly worth the attention to detail in the cabin when you can stow the soft top and have it on show.

The Aston Martin DBS Superleggera Volante certainly doesn’t play second fiddle to the legendary coupe. It sets its own mood, cuts its own dash, and makes a sound that you’ll instantly fall for. Lower the roof and listen to the roar. 

GILTRAP.COM

A class of its own

The luxury and lifestyle experts bridging the gap on the coast

Words Monique Balvert-O’Connor / photos supplied

Oliver Road Estate Agents is adding to its already impressive repertoire.

The luxury and lifestyle specialist company has launched a re-fresh, adding a “coastal” focus to its town and country offerings. 

The company has proven itself to be hugely successful in the absolute upper end of the Tauranga market. Now there are plans to “fill the gap for a specialist luxury approach” over the bridge. The highly impressive number 98 Muricata Avenue, for example, is on its books.

Oliver Road is headed by two passionate professionals – Cameron Winter and Jason Eves – who say their company is poised to deliver results to Mt Maunganui clients and curate experiences for buyers that transcends what the market is used to. 

“We work with a limited number of clients and their unique properties to ensure we are able to consistently deliver a world-class service which includes valuation, discovery, finishing, furnishing, marketing, negotiation, and a wrap-around settlement concierge service,” Cam says. 

In addition, marketing includes architect, builder and interior designer recognition. “Impressive creativity, high value, and talented effort have gone into the homes we market and this deserves acknowledgement.”

Accolades, and client testimonials, whole-heartedly endorse this three-year-old company’s approach. The company were awarded Best Luxury Real Estate Agency in New Zealand last year at the Asia Pacific Property Awards, and also nabbed Best Real Estate Agent in New Zealand, going on to win Best Real Estate Agent in Asia-Pacific. But it didn’t stop there. They also beat out the competition in Best Real Estate Agency Marketing New Zealand and scored runner up in Best Real Estate Agency Single Office.

To top it all off, RateMyAgent and Google both gave the company a 5.0 star rating.

As Jason says, doing things well is the only way to do things. 

Muricata magic

More than a home, this retreat represents the spell-binding epitome of innovative design, craftsmanship and pure allure.

The departing residents of 98 Muricata Ave tell their house it’s been a privilege knowing it. Leaving isn’t easy, but this couple say they have “more chapters in life to ride”.

This address, which they’ve called home since August 2019, is like a tranquil retreat right in the middle of the hurly burly of Mount Maunganui. “It’s been an absolute privilege living there and, in keeping with that privilege, we have kept it absolutely immaculate,” they say.

While originally built for a celebrity chef, those now selling have been its first residents. 

They are joined by many when it comes to singing its praises.

The home’s builders, JC Builders, describe it as “a work of art”.

Its architectural designer, Jason McDonald of JMAC, says it presents a marriage of “meticulous innovative design, masterful craftsmanship, and an absolute refusal to compromise on quality”.

And the interior design team from Gezellig Interiors speak of its bespoke features. Think imported Turkish wall tiles, aged brass fittings, porcelain benches, and hand-blown glass light fittings.

Beyond the alluring, sophisticated exterior of modern cedar and dark accents, cleverly contrasting natural mediums enhance the home's warm and light aesthetic. As do walls of both polished concrete and cedar feature, and oak cabinetry and custom-made organic fixtures. 

All social spaces, including, as one would expect, an incredible cooking zone, are situated on the ground floor, and movement is open and flows from street entry out to a large protected outdoor room at the rear of the property. A natural, light-infused stairwell, with open tread stairs, leads to the upper level’s retreat-like sleep spaces.

While the home is only one accessway from the beach, there’s water closer at hand, courtesy of a swimming pool.

You name it, this property has it.

Oliverroadestateagents.com

All seasons’ sanctuary

This country estate masterfully combines nature and nurture – from the spectacular views through to its timber and glass pods, to the bountiful orchard and garden, it encompasses a sanctum of serenity.

Board and batten Lawson Cypress embraces this Mana Ridge beauty of a home, contributing significantly to its country estate ambience.

Architectural designer Adam Taylor says its architecture delivers an approachable rustic feel that is at the same time modern. Its makeup is a celebration of timber, an infusion of natural light, and a neutral palette. Its current owners (the house is listed with Oliver Road Estate Agents) say these things in combination equal “peaceful sanctuary”.

The home comprises three pods. One is dedicated to garaging with a guest suite above, another houses the main living area with its high-pitched and barn-like aesthetic, and the remaining is a bedroom zone. A glass-walled linkway, connecting the latter two, offers spectacular views (it’s easy to get distracted by the city’s night lights when journeying between pods).

Sited up high, this 1.4 hectare property - which includes an orchard and potager vege gardens - also enjoys expansive green views, and Mauao in the distance.

The house opens up on all sides, with the walkways and courtyards between the pods creating pockets of intimacy. There’s a place outdoors for every time of the day and every season.    

Adam tells how, in a nod to its rural neighbourhood, the design references a cluster of farm buildings joined together to make one whole. (There’s always the opportunity to add a further pod.) 

Three years ago, homeowners and Adam were joined on this house project by an impressive team of creatives - namely Jacqui Mitchell of Twill Interiors, Michelle McDonnell of Michelle McDonnell Landscape Design, and the Lighthouse Group building team. The result is a stunner that oozes country and contemporary charm combined. 

23 Te Auhi Way, Mana Ridge

Oliverroadestateagents.com

Plenty of flavour

Incredible foodie offerings proves there’s so much more to the Bay than good surf and sunshine.

Words Sue Hoffart / images supplied

When Flavours of Plenty Festival director Rae Baker moved to the Western Bay of Plenty in March last year, it was a homecoming of sorts.

Although she was largely raised in Scotland and has been living in Queenstown for four years, her Kiwi father attended Tauranga Boys College. She has spent copious childhood summers at Waihī Beach and still has a network of extended whanau and old family friends in the region. Pulling together the festival programme has fast-tracked the newcomer’s food knowledge.

“This festival celebrates a place I’ve loved my whole life,” Rae says. “When we were living in Edinburgh my dad would always say kumara is kumara and jandals are jandals. 

“But I’m still learning more about the region. There have been plenty of revelations, like the fact we’ve got more truffle farms in the bay than in any other region in New Zealand. I knew about the kiwifruit and avocados but I didn’t know about the chocolate and blueberries, or the macadamias.”

The inaugural Flavours of Plenty Festival, which runs from April 7-10, aims to celebrate the coastal Bay of Plenty’s world-class culinary offerings. This year’s festival will showcase horticultural heroes through workshops and demonstrations, degustations and pop-ups, restaurant nights and themed in-house menus, cultural and māra kai (food garden) events.

“Obviously, this region has always been famous for its landscapes and beautiful beaches but we have a really rich food story to talk about and I think it’s about time we did.”

Rae says the Flavours of Plenty steering group, formed by Tourism Bay of Plenty, has uncovered hundreds of food-related producers between Waihī Beach and Ōhope.

The group has also established that the region hosts more than 600 cafes, restaurants and other eateries. In Tauranga city alone, the food and beverage sector generates more than $150 million and employs about 4400 people.

She says natural advantages, such as excellent soil and a sunny climate, are increasingly teamed with skilled growers, scientists, chefs, manufacturers and educators to produce premium products.

“Restaurants are really starting to showcase what’s great and locally grown. Our Toi Ohomai campus has an amazing culinary department and we’re seeing real efforts to connect people to the produce we grow here.

“Personally, we’ve bought a place in Papamoa and I have a vege garden now and, oh my gosh, the tomatoes. My South Island friends can’t believe I don’t need a greenhouse. And, coming from Scotland, there’s no way we have the opportunity to grow avocados and feijoas, lemons, passionfruit, clementines.

“I’m loving having access to farmers markets here, with all those people making kombucha or vanilla or sourdough. And I’ve loved taking friends to Dinner In The Domain at the pony club in Papamoa. I’m blown away and it’s time we really started singing from the rooftops about it.”

Markets and the domain dinner are included in the festival offerings, alongside events such as craft brewery tours or a multi-course modern hāngī or a family-friendly cheese rolling contest run by Mount Eliza cheesemakers.

Mount Sourdough Co’s mother-son duo Margaret and Sam Langlands are also promising foodies a new experience. The sourdough starter, which requires regular feeding with a flour and water mix, has been around for at least 15 years thanks to Margaret’s dedication and skill. Both she and her son has been known to take the precious starter along on their respective holidays, in order to keep it alive.

Sam learned baking skills from his former primary school teacher mum and became serious about dough only after working in corporate finance. He was planning to head overseas – flights were booked, visa confirmed – when their small, homegrown bread business grew unexpectedly quickly. 

Four years ago, the engineering graduate set up a Facebook page to sell bread baked in the family kitchen at Mount Maunganui. When they outgrew that space, the pair expanded into the garage and developed a range that now includes a spiced fruit version, one with olive and rosemary and another studded with flax and sunflower seeds. These days, Mount Sourdough produces 500 loaves a day from a dedicated bakery and has plans to expand both the team and the small commercial kitchen. While Sam’s airline tickets and visa have long since expired, Flavours of Plenty ticketholders will have a chance to hear the Langlands’ story and discover the history, health benefits and science of sourdough. Guests will also get their hands on some dough, learn how to look after and bake the perfect loaf and take home a sourdough starter pack of their own.

As part of the festival, at least 16 eateries will utilise a matching ‘produce box’ to showcase what’s grown and made along the coast. Judges will pick winners but diners are also encouraged to taste the specially-designed cocktails or menu items and vote for a people’s choice award. 

Fife Lane restaurant’s Flavours of Plenty lunch was the first event to sell out, while Sugo restaurant has designed a plant-based ‘king’s feast’ luncheon and Elizabeth Café is hosting a dinner created by Pepper & Me food business owner Cherie Metcalfe. 

At Paengaroa, The Mediterranean Escape will see ticketholders visit a truffiere and an olive oil producer before heading to the Trading Post restaurant in Paengaroa for a degustation dinner. 

In Whakatanē, The Good Fusion fashion and food event teams local boutiques and designers with live music and locally-made wine or kombucha as well as grazing platters that feature locally-made or grown products. Proceeds will support a charity that helps families facing childhood cancer. Whakatanē will also welcome diners to a long lunch at the award-winning Mata Brewery, led by brewer Tammy Viitakangas.

“This festival ticks all the boxes,” Rae says. “It’s great for the community, great for people who visit the region, for families. I see the event growing and growing, expanding every year.” 

Flavoursofplentyfestival.com

Worldwide Wahine

In the eight years since sisters Karena and Kasey Bird wowed the Masterchef kitchen with their home-grown culinary flair, they’ve collected more awards and travelled around the globe showcasing their kai. Now Kasey has an exciting new food critic on board to taste test all their fresh ideas.

words Sue Hoffart / image Graeme Murray
Baby Koaretaia Biel is destined to eat exceptionally widely and well, given the legendary cooking prowess of his mother and aunt.

The Maketu boy was 11 weeks old when mum Kasey Bird and her older sister Karena flew to Dubai on an official government cooking mission. The television stars and award-winning cookbook publishers travelled to United Arab Emirates in January, to help showcase New Zealand’s culinary culture. During their stay, the pair undertook a cooking challenge, led a kitchen demonstration event, designed a hangi-inspired beef dish and created a Matariki-themed multi-course feast for the World Expo.

But, even while preparing a degustation dinner for international dignitaries, Kasey regularly stepped out of the kitchen with a breast pump to keep her milk supply going in readiness for their return. She did the same thing on flights, in restaurants and while holed up in a quarantine hotel. The jet-setting mum left litres of milk with her baby’s grandparents and trainee teacher father Patuara Biel, who sent daily updates and videos of their son. Meanwhile, Karena has been researching baby food traditions in other cultures, to plan Koaretaia’s first solid meals. An Indian-inspired dahl perhaps? Or a turmeric-laced puree using vegetables grown in his grandparents’ garden. They also like the Chinese tradition of giving teething babies dried fish to gnaw on, though of course theirs would come from Bay of Plenty waters.

The sisters (Te Arawa, Ngāpuhi, Ngāti Manawa) are determined this baby will be raised by  whānau, with his feet in Maketu sand and his taste buds roaming the world. It’s a recipe that has certainly worked for them.

Growing up in the coastal village, east of Tauranga, the pair would dash across the road after school to swim or gather shellfish. Their earliest memories revolve around digging for pipi in the estuary, then cooking the molluscs on an old cake rack over an open fire on the sand. 

“It felt so safe, really idyllic,” Kasey says of their Maketu childhood. “It was normal to let kids go to the beach by themselves. Mum could see us from home and our Aunty would whistle and all the kids knew it was time to come home.”

“Every Sunday, we would have this big pot luck dinner with all the family and friends, everyone bringing a different dish. And we’re the type of kids, if we saw something we didn’t recognise, that’s what we wanted to try.”

Food dominates their memories. Kasey has always been drawn to the kitchen, while her sister was the eager eater in the family. It was Kasey who caught and smoked her own fish and pestered aunts and grandmothers for lessons and recipes or begged for cookbook gifts each Christmas. Although her sibling had little interest in cooking, she was equally excited by a good meal. Especially if it involved new flavours.

Karena recalls marvelling at the magical ingredients – capers, olives, sundried tomatoes – in a salad her aunt brought to the house. Her sister was certain she had found “the nicest thing on earth” after tasting crème brulée for the first time.

Kasey was 10 when the girls’ parents Kerry and Atarangi Bird shepherded the family onto a plane and headed overseas, intent on expanding their daughters’ horizons.

“They always wanted us to know where we’re from and be grounded,” Karena says. “And they also wanted us to see the world was a big place, to see a world full of possibilities.” 

Decades after ticking off Los Angeles and New York, London, Paris and Sweden, it is the culinary memories that linger. They still talk about discovering fresh pretzels and just-made lemonade, sushi and Mexican food for the first time. Or the French bistro where they happily ate lentils with sausages and “really stinky cheese”.

As teenagers, the sisters would scour ‘top 50’ restaurant lists and pool their pocket money before driving to Auckland to dine out. 

“When we were in high school, food was all we talked about. While our friends bought concert tickets and clothes and CDs, we would save up money to go and eat in restaurants. We’d take pictures, try new things, then come back to Maketu and try to replicate it.”

Their horrified parents  – this dining out compulsion was wasteful according to chartered accountant dad and university lecturer mum – insisted the duo pursue proper careers. Both made choices that now confound them. 

Kasey initially studied fashion in Melbourne until homesickness drew her home, where she enrolled in an accountancy degree and found local work auditing health contracts. Her sibling headed to Wellington to begin Bachelor of Commerce studies. 

Neither was particularly interested in balance sheets or finance and neither was destined to complete her degree.

Instead, Kārena decided to attend the cordon bleu cook school in Sydney, while obsessively watching competitive cooking television programme Masterchef New Zealand.

“My flatmates thought I was crazy. I’d never cooked one meal in the flat and on leaving night, they gave me a Masterchef cookbook and wrote ‘can’t wait till you’re on the cover one day’. They were thinking it was a big joke. I still have that book.”
Karena only ventured into the kitchen once she was home again, intent on saving and practicing for her pending culinary training. With no restaurants nearby and no escaping the family cooking schedule, she threw herself into trialling techniques and trying to outdo her sister when it was her night to cook.

“I was making up for lost time,” she says. “I cooked heaps. I’d watch food shows then recreate it. I learnt a lot.”

Without realising it, the sisters were also amassing a portfolio of images, menus and experiences that would impress television producers looking for talent to feature on the show. A week after submitting their application, the duo had an interview and launched into auditions. 

The rest is history. In 2014, the Te Puke High School graduates – Karena is a former head girl – attained national celebrity by winning the reality show Masterchef New Zealand. Their own travel cooking series followed; Karena and Kasey’s Kitchen Diplomacy saw the pair film 20 episodes in 20 countries over a two year period, with a host of impressive international cooking engagements on the side. Trips to Asia and Europe and South America were interspersed with five separate stints in China, work for wine and food companies and starring roles in a food safety programme for the Ministry of Primary Industries. They have also run a diabetes education programme for kuia and kaumatua in a community hall in Murupara. And they have self-published two sell-out cookbooks, the first of which collected an international award. Their third book is expected to hit shelves later this year and will be written entirely in Te Reo, with pages of text and glossy photographs laid out in their parents’ house. Kasey and her husband live across the road and Karena is a one-minute walk away. Master Koaretaia is passed between all three homes and adored by everyone, including youngest Bird sibling Michaela. Auntie Michaela is an actress living in Auckland but spends plenty of weekends back home, doting on her nephew.

Maketu is the well-travelled sisters’ turangawaewae, the place they come home to for a dose of reality and unconditional love. Their mum will ask whether they have done their laundry and insist they place newspaper on the floor while cooking, to mop up any mess. No-one cares that Karena has been dining in an exclusive restaurant overlooking 15,000 fish inside the world’s largest aquarium. Or that she had to pick gold leaf out of her teeth. Back home, she is expected to rinse her dinner plates and contribute to family life.

“I think it’s what keeps everything in perspective,” Kasey says. “Just being part of the fabric of whanau and community, everyone is just the same. 

“I like to think we have the best of both worlds, that idea that a modern woman can have your baby and go to Dubai. And eat truffle and go to the marae and be in the kitchen with the aunties. The next generation can have all of that. You can still be worldly and still be really grounded.”

It was their grandfather who arrived in nearby Te Puke, from Rotorua, to open a branch of the family’s jeans manufacturing company before moving to Maketu. But the Birds have had holiday homes in the beach community for six generations;  Kasey lives in a house her paternal great great grandparents once inhabited. In recent years, they learned a Scottish female forebearer opened Te Puke’s first bakery in the 1800s.

“We loved growing up in Maketu. It’s still unspoilt, it’s remained that real quintessential beach town. It’s such a safe haven for us.

“Travel definitely gave us the real deep appreciation of where we come from and of our family.”

It also helped shape their determination to learn te reo. Although they spoke the language as young girls and grew up around it – their mother is a Maori language lecturer – their enthusiasm waned. That interest was reignited through learning about other nations’ culture, language and history and realising they knew too little of their own. 

“Being Maori is really important to us but we almost started to feel like imposters,” Kasey says.” People were so proud of us but we didn’t have the language.”

It was Kārena who pushed for them both to place their international schedule on hold and spend a year at Waikato University’s Tauranga campus, learning te reo full time. They did still squeeze in work trips to Fiji, China and Taiwan before emerging as fluent speakers, at the end of 2019.

The timing has been remarkably fortuitous. As Covid slammed international borders shut, their new skill led to new work. Like a string of Matariki-related engagements or the television miniseries that saw them teach a master class in cooking, solely in te reo. Or the  nine-course fine dining event that tells the Maori creation story through food.

“I think the best thing about learning it, though, is the feeling we have, feeling complete. And now, having a baby, it makes it all worthwhile. He’s going to have both languages.”

This year will bring another round of speaking engagements and celebrity cheffing roles, including high guest spots in the inaugural Flavours of Plenty festival. Their Hangi With Karena and Kasey event promises “a deeply cultural feast” that blends traditional cooking techniques with modern twists, whilst celebrating the Bay’s plentiful plethora of produce.

No doubt there will be more international travel in future, too.

“Always, all the time, we are looking at each other and saying ‘how good is our life?’,” Karena says of their last eight adventurous years. 

“We never take it for granted,” her younger sister chimes in. “We always pinch ourselves.”

Division of labour

Much of the sisters’ work and home life is deeply enmeshed. They even refer to Koaretaia as “our baby” and Karena attended a few antenatal classes when the father-to-be couldn’t make it.

But they do take account of each other’s strengths when it comes to sharing the load.

Kasey is the organised one, the logistics and planning expert. She is happiest behind the scenes and her accounting background has come in handy after all; she looks after the finances. 

Karena is the outgoing people person. She’s more bossy, generally takes the lead in the kitchen when it comes to plating food and tends to do the talking in public, though Kasey has plenty to say one on one. 

Karena likes to claim she brings the x-factor to the partnership. “And the humility,” she jokingly adds, as the sisters break into laughter. 

“Being sisters, we just know what our roles are without even talking about it. We have this innate understanding.”

Would they ever consider splitting up to pursue separate careers? Especially now there is a baby in the mix?

“We’re not for or against the idea,” Kasey says. “If something came up for Karena that was really awesome, we’d just be happy for each other. We want what’s best for each other.”

Travel as Self-Care: Booking.com Shares 6 Destinations to Help Travellers Feel Rejuvenated

As we approach the two-year anniversary of the COVID-19 pandemic arriving in Aotearoa, the important benefits that travel has on health and wellbeing are now sorely missed. According to recent Booking.com research, nearly two thirds (60%) of Kiwi travellers say they didn’t realise how important travel was to their wellbeing until it was no longer an option. For 64% of global travellers, travel is an essential part of their self-care, and almost three-quarters (71%) say that travel helps their mental and emotional wellbeing more than other forms of rest and relaxation. 

Now that New Zealand has a clear path to opening borders , international travel is on the horizon again. With this in mind, Booking.com looked at endorsement data shared by global travellers for various travel activities to present six inspiring destinations that will help travellers feel rejuvenated.

Edinburgh, United Kingdom

According to Booking.com research, two-thirds (67%) of Kiwi travellers say that staying somewhere with different scenery helps them feel rejuvenated. As one of Europe’s most picturesque capital cities, there is no shortage of scenic spots in Edinburgh. Wander around the cobblestone streets and enjoy the medieval buildings and monuments scattered around the city. Visit one of the many castles, including the iconic Edinburgh Castle which is located on Castle Rock and offers incredible views of the entire city. Or learn how Scotland’s national drink is made during a Guided Whisky Tour with Tasting.

Where to stay: Princes Street Suites is the perfect place to stay to indulge the beautiful scenery of the city. This sustainable aparthotel, located in Edinburgh’s Old Town, overlooks Edinburgh Castle with historical sites in walking distance. Most apartments have floor-to-ceiling windows with incredible views of the city and there is a shared rooftop terrace to enjoy the beautiful scenic city while sipping on your whisky. 

Airlie Beach, Australia 

In the heart of Australia’s Whitsundays region, and the gateway to the iconic Great Barrier Reef, Airlie Beach is a perfect place for relaxation. 34% of Kiwi travellers say that doing an activity that isn’t as accessible for them at home, helps them disconnect from the day-to-day routine to feel rejuvenated. With many options available, it’s not surprising that this coastal town is one of the top recommended destinations for sailing by Booking.com travellers. Jump aboard a Whitsunday Islands Boat Tour with Lunch, Sunset Cruise with Champagne or private charter and explore the 74 Whitsunday Islands nearby, or explore the crystal-clear waters of the Great Barrier Reef by boat.

Where to stay: Situated on the absolute waterfront and just a short walk from Airlie Beach village, Coral Sea Marina Resort offers a relaxed stay to totally reset and recharge. Most rooms offer stunning ocean views for guests to wake up to every morning. For guests looking to experience sailing and explore the beautiful surrounding area, Coral Sea Marina provides the perfect port for superyachts as well as a range of tours and activities, providing access to the Whitsunday Islands and Great Barrier Reef.

Queenstown, New Zealand

For nearly seven in 10 (71%)* of Kiwi travellers, relaxing all day helps them to disconnect from the day-to-day routine to help them feel rejuvenated. A little closer to home, Queenstown is not only the adventure capital of Aotearoa with adrenaline filled activities, but also caters to the opposite end of the travel spectrum as a go-to R&R destination for Kiwis. Onsen hot pools may be one of the most ‘instagrammable’ places in the Southern region! Whether it’s a trip around all the beautiful vineyards, soaking in a picturesque hot tub, or simply a cruise through the scenic lakes and mountains, Queenstown is a tried and tested destination to get your dose of self-care.

Where to stay: Offering breathtaking views of the lakefront and mountains, The Rees Hotel & Apartments is the perfect place to get some R&R and completely unwind. Guests can enjoy a range of in-room massage services, including invigorating body and facial treatments. With self-care literally coming to you, guests may not even want to leave their hotel room to recharge!

Bologna, Italy 

A majority of travellers (61%) say that trying new and different cuisines helps them get out of their comfort zone, which in turn makes them feel rejuvenated. According to Booking.com travellers, Bologna is one of the top recommended destinations to visit for traditional food. While the Italian cuisine may not be new to many, Bologna is famed as a foodie's paradise and some of Italy's well-known pasta dishes, meats, cheeses and wines, originated in this city, including the famous Tagliatelle al ragù alla Bolognese (hence the name!). Discover traditional cuisine by joining a Traditional Home Cooking Class with a Mealwhere you'll meet a chef at a typical Bolognese home and spend three hours learning how to prepare typical dishes from scratch.

Where to stay: Villa Savioli Room & Breakfast is a perfect place to stay for the ultimate Bologna experience. Set in a historical, traditional building, this sustainable property offers luxurious rooms with a homely feeling. Guests can enjoy traditional Italian breakfast each morning, including home-made biscotti, croissants and of course a tasty cappuccino. With just a short walk away from the city centre, guests can choose from plenty of restaurants that offer amazing traditional cuisine.  

For those travellers looking for a trip to reset again, Booking.com is sharing Early 2022 Deals for travellers to use when booking their next trip. Discounts start at 15 percent and are valid for stays until 31 March 2022.

*Research commissioned by Booking.com and conducted among a sample of adults who plan to travel for business or leisure in the next 12-24 months. In total 24,055 respondents across 31 countries and territories were polled (including 501 from Argentina, 1003 from Australia, 500 from Belgium, 1001 from Brazil, 500 from Canada, 1000 from China, 1007 from Colombia, 1001 from Croatia, 508 from Denmark, 1002 from France, 1000 from Germany, 1005 from Hong Kong, 1000 from India, 502 from Israel, 1003 from Italy, 1002 from Japan, 500 from Mexico, 501 from The Netherlands, 501 from New Zealand, 500 from Peru, 1000 from Russia, 1005 from Singapore, 1002 from South Korea, 1002 from Spain, 501 from Sweden, 501 from Switzerland, 504 from Taiwan, 500 from Thailand, 1000 from the UK, 1002 from the US and 501 from Vietnam). Respondents completed an online survey in August 2021.
**Endorsement data from Booking.com based on the most recommended and relevant destinations by global travelers for scenery, sailing, tranquility, traditional food, kite-surfing, friendly-people.

Behind the mask

For many skin types, hydration is the number one concern during the warmer months. Arbonne reveals exactly how two of their top-selling products brighten, enhance and smooth skin by doing just that.

The change of season often comes with changes to the skin and complexion too. To make this transition easy, Arbonne is putting the spotlight on two products that sit alongside its ever-growing collection of dermatologically tested, vegan skincare products.  

Face masks work to create healthy, hydrated and firm skin, and the genius of these masks lie in their collection of ingredients and benefits for all skin types.

Arbonne’s Cell Renewing Face Mask with Fruit Acids and AHAs works to minimise pores and enhance elasticity, the perfect option for those with dull skin. 

Alternatively, the Arbonne Radiance Sheet Mask with Niacinamide is infused with a vegan serum specially designed to replenish and hydrate dry skin.

While both masks are superstars in their own right, they join an already well-established list of anti-dull and anti-dryness Arbonne products, which can be incorporated into any morning or night routine. We’ve done a deep dive into the new masks and some of the complementary products that can extend the benefits even further.  

For dull skin

Cell Renewing Face Mask with Fruit Acids and AHAS

This new Cell Renewing Mask uses a blend of hydroxy acids and botanical exfoliants to gently remove dead skin cells and create a fresh and vibrant face. As the mask works to exfoliate the skin, it simultaneously improves texture and tone. RRP$110

BrightenUp Luminous Serum with Hyaluronic Acid

This highly-concentrated vegan serum features a blend of Hyaluronic Acid Cherry Blossom, Cucumber, Red Clover and Beetroot Extracts to fight uneven skin tone and improve discolouration. Its lightweight feel and fast-absorbing properties make it a twice-a-day weapon for fighting uneven skin. RRP$104

DermResults Daily Radiance Peel Pads with 2% Caviar Lime

These pre-soaked resurfacing pads are designed for daily use and promote cell turnover through physical and chemical exfoliation. The three key ingredients, caviar lime extract, phytic and hyaluronic acid, gently remove surface impurities and dead skin cells, leaving radiant-looking skin. RRP$138

For dry skin

Radiance Sheet Mask with Niacinamide

This new vegan serum-infused sheet mask uses hydrating botanicals and Arbonne’s Algae Firming Complex to improve hydration and create a smooth appearance. The targeted formula is perfect for nightly use, leaving the skin radiant for the morning. RRP$16

AgeWell Moisture Restoring Cream with 0.5% Bakuchiol

This restoring crème provides critical moisture and hydration to dry skin, while smoothing over and reducing the appearance of wrinkles. Its botanical make up helps to recharge the skin’s natural moisture barrier. RRP$120

Arbonne Bio-Hydria™ Bio-Hydria Liquid Serum

This ultra-concentrated and lightweight serum utilises hydrating botanicals to instantly moisturise the skin. Its texture soothes and cools the skin while providing constant hydration. RRP $74

arbonne.com/nz/en 

NB The products specified above can be ‘added on’ to skincare routines. These products are not specifically recommended by Arbonne to use together for results such as brightening or hydration.

Café Near Me

With options to suit vegans, gluten-free and keto diets, as well as the pooch, there’s something
for every Mount local’s requirement at this new aptly-named café.

words Monique Balvert-O’Connor | photos Erin Cave

Carmen Furniss with her two sons, Torbin and Marick.

Carmen Furniss has just launched a long-dreamed-about venture that’s near to her heart.

She bought her first eatery (a Te Awamutu restaurant) at the tender age of 23. A few decades on and it’s time to do it again. Carmen is the proud owner of Café Near Me, which opened recently at number 8 Maunganui Road.

“Organic, earthy, textured is the look I’ve created and I think that coincides with the Near Me feel… it represents a warm hug,” the enthused, self-professed “foodie” shares. “It’s close to my heart (near me) and that’s part of the driving force behind the name.”

The name and the ambience are receiving plenty of nods of approval, as are the points of difference this

Mount Maunganui café presents.

“Our food, including a puppy menu, our implementation of a mental health policy, and our minimal waste (we’re aiming for zero waste) approach are what I call our unique selling points,” Carmen is proud to say.

As mother to a celiac daughter, she offers an essentially gluten-free menu (limited amounts of gluten can only be found in add-ons, catering for those wanting sourdough, for example).

There’s more than a cursory nod to the keto diet too. Carmen’s a-la-carte menu (there’s cabinet and counter food too) includes 12 items, three of which are exclusively keto, six are vegan and the remainder are a crossover of different elements.

If a gluten-free menu, with keto, vegan, dairy-free and refined sugar-free options are what you pine for, then Café Near Me will be close to your heart too.

Real fruit ice creams are on offer, as are smoothies and juices, the latter courtesy of Carmen and her husband’s abundant fruit orchard. Café Near Me is licensed, “so a vodka cruiser in the sun is a goer”. And the café includes an appealing outdoor area with views of Mauao.

Dog friendly, with canines permitted in the outdoor area, the café’s puppy menu features a Pupachino and two venison products supplied by the family’s Te Awamutu-based pet food range, Platinum Ranch.

Carmen wants people to feel at home in her café, and she feels very strongly about waste minimisation too.

“I’m aiming to get to zero waste and want the gold standards certificate to prove it. I have so many awesome contacts to help with this and my staff are being stringently trained on zero waste practises around set targets.”

Carmen has, for example, tapped into a new initiative – the Café Collect Incentive – that will take what’s currently not considered recyclable (for example, used napkins, tetrapack boxes, foil) and turn it into product like gib board.

“At Café Near Me there are exciting things happening. Super pumped is the over-arching feeling I am experiencing,” Carmen smiles.

Her remarkable enterprise is open from 7am to 3pm or 4pm, depending on the day (with a possibility of being open later in the peak season), six days a week, closed Mondays.

It is sited at the bottom of The Pacific building in a space that’s been home to various eateries over the years and has had a complete refit.

Contact: info@cafenearme.co.nz

Wisdom & wonder

She might be renowned in the Bay for her property prowess, but Bayleys agent
Kay Ganley knows you’re only as good as your team.

words Monique Balvert-O’Connor | photos Salina Galvan

Kay’s team clockwise from top left: Rebecca, Kimberly, Jenni, Conrad, Kay and Vanessa.

After 23 years in the real estate world, there’s not a lot that multiple award-winning salesperson Kay Ganley doesn’t know about her industry.

And one of those wisdoms, accrued over recent years, is the value of having a team to help her continue to impeccably serve the Mount Maunganui and Papamoa residential property market.

It’s four years now since Kay – who works under the Bayleys Mount Maunganui umbrella – created her own team. That team comprises Kay, three other salespeople, and two personal assistants.

A huge number of listings provided Kay with the incentive to form her own team and she’s never looked back.

“If I am going to stay at the top of my game and not burn out, then I need other good people at my side so we can collectively provide the best possible service. We have each other’s back and provide back-up for each other.

“I can’t imagine not having a team now. Not only does it create a supportive working network, but I like being surrounded by people and sharing my knowledge, and helping them get established too. It has been great to see them flourish. Our team does very well,” Kay says.

Indeed, this people-and-service-focused team does do well, as the plaudits show.

Last year Kay took out top prize for Success Realty Ltd (covering the Waikato, Taranaki, and Bay of Plenty) in the residential category and over all offices (residential, country and commercial) in the same geographic area. The latter is the top prize, and Kay has achieved this over the last two consecutive years. The Kay Ganley brand also scored the top salesperson accolade in the Bayleys Mount Maunganui office for the last eight years; and has sat in the top three nationwide for residential sales.

Kay’s handpicked hard-working and fun-loving team members are Conrad Doyle, Vanessa Wansbrough and Kimberly Bain. Rebecca Yeaxlee and Jenni Stevens fill the personal assistant roles.

Conrad Doyle

Kay saw plenty of promise in Conrad, and her daughter, Chloe Ganley, concurred. Conrad is Kay’s son-in-law – she suggested he make the break from his previous job and move into real estate. His sales background has stood him in good stead, she says. Conrad, who has been part of Kay’s team since day one, has a reputation for being great with people and is regularly on the receiving end of fabulous feedback.

When not working, family pursuits keep him busy (he and Chloe have two young children) and surfing is a passion.

Vanessa Wansbrough

Vanessa has enjoyed a recent, personal real estate thrill – buying her own home in Mount Maunganui. She joined Kay’s team after moving over from Hamilton, armed with seven years’ experience in real estate.

Canadian-born, Vanessa can often be found scaling Mauao, or pursuing other health, fitness and mindfulness activities. Learning to surf is a summer goal, and there’s talk about joining Toastmasters too.

Kimberly Bain

Kimberly is a tried-and-true inclusion to the team. She was Kay’s personal assistant for a year and enjoyed real estate so much that she decided to get her license. She’s now joined the team as a salesperson, armed with a great handle on the nuts and bolts of the business. She’s gaining great traction as a salesperson, Kay says.

Her colleagues love her caring personality – she’s the office gift buyer! Outside of work, she enjoys fishing and is a keen foodie.

Jenni Stevens (PA)

Kay couldn’t believe her luck when former real estate agent, Jenni, opted out of selling and thought a personal assistant role would suit her just fine. Armed with all that relevant experience, it’s little wonder she’s considered a real asset to the team. This part-time role leaves Jenni with plenty of time to head away with her husband on caravan adventures.

Rebecca Yeaxlee (PA)

The newest member of Kay’s team, Rebecca had a fair idea of what she was getting into when she took on the personal assistant job – she’d been the part-time front desk administrator for the whole of the Bayleys Mount Maunganui office. Rebecca was keen to move into a bigger role and a full-time one. The opportunity to be on Kay’s team held plenty of appeal. Swimming and running keep Rebecca fit.

Kay’s property purchase

Earlier this year, Kay and her husband Mike Gallagher did some property buying of their own. They shifted from their Mount Maunganui apartment (now run as their Airbnb) to a 2,800m2 site, tucked down a long driveway in a quiet Papamoa cul de sac. There they have renovated and planted to create a tropical oasis.

bayleys.co.nz