On a roll

The Mount’s favourite sushi fusion restaurant and bar, Satori Lounge, has moved across the bridge to bigger, better and far more modern premises on The Strand.

Words Hayley Barnett

Lisa Wilson never pictured herself in hospitality, let alone owning and running one of the most popular sushi restaurants in the Bay. She didn’t even like raw fish. But, 13 years ago, that’s exactly what happened, and now she can’t imagine doing anything else.

“It was an accident, really,” says Lisa, gesturing towards her expansive, modern eatery on The Strand in Tauranga, which is right now heaving with the inner-city weekday lunch crowd.

“My ex is Chilean and sushi is huge in South America, so he talked me into giving him some of my savings to start a sushi restaurant in the Mount. Of course, he kept needing more and more money until eventually I didn’t have any savings left. And then we broke up!”

Lisa found herself having to quickly take the reins, all while working her day job in banking to stay afloat. 

After one too many reviews stating that the food was great but the service needed some work, Lisa realised she’d have to quit her day job and take on the restaurant full-time – and to stop responding to those reviews with “If you want quick service, head to McDonald’s.”

“It took me a while to learn that the customer is always right,” laughs Lisa.

Today is Tuesday – gluten-free day – at her new premises. It’s always been popular, but now that Satori Lounge has moved across the bridge, every day is popular.

It could be the new office crowds that she’s catering for, but I suggest it might be the fact that Satori Lounge has such a great reputation for fresh (and fast) sushi with a difference.

All the best dishes are still on the menu, like my personal favourites, the Citrus Sushi Roll and the Ceviche Sushi Roll,as well as the Honey Chicken Sushi Roll and, well, everything else.

“I don’t like to change the menu,” explains Lisa. “Chefs have tried but people know our menu and they like it, so why change it?”

It was the Citrus Sushi Roll that was responsible for Lisa’s about-turn on the raw fish front. She added more raw salmon little by little until her tastebuds agreed, and now it’s one of her favourite foods.

Though a change in menu won’t be on the cards, it seems the change in scenery is working to the restaurant’s advantage. Lisa even has plans to landscape the back into a garden area for diners with the help of Blair, her landscaping partner and father to her twin boys. 

So, whether you’re a hardcore sushi fan, or just keen to try the Honey Chicken Roll (the most popular dish), you’ll definitely find something to love about Satori Lounge. And say hi to Lisa if you see her fumbling around the bar area.

“I wasn’t cut out for hospitality,” she assures me. “I love talking to people too much!” Which is, funnily enough, what makes a restaurant so hospitable. That could be part of the reason this not-so-new eatery is really hitting the spot.  

satorilounge.co.nz

Surfing for the soul

Bay farmers are learning to take the beach back to the paddock.

Words Hayley Barnett

It’s fair to say the past few years haven’t been kind to our farming and horticulture community. Economic conditions and labour shortages have really taken their toll on a once-thriving industry. But a small group of people have been working hard to bring a little bit of sunshine back into the lives of the people holding together our country’s backbone, with an initiative called Surfing for Farmers.

The idea is self-explanatory – getting more farmers and orchard workers out onto the beach and into the waves. The free programme runs over the whole of summer and offers surf lessons and an evening out for the whole family to enjoy.

“The theme this year is to take the beach back to the paddock,” says BOP board member Sarah Hickey. “We want to encourage anyone working on a farm or in the horticulture industry to get out there into the surf then take that experience back to work, talk about it with their colleagues, or just feel better in their day-to-day life. We want that ripple effect to happen once you’re off the beach, to spread that good feeling.”

This will be the fourth season that Surfing for Farmers has run in Mount Maunganui, but the programme itself has been running since 2018. The founder, Stephen Thomson, who worked in the farming industry himself, started the project after watching a documentary on returned soldiers using surfing as PTSD therapy. 

“Something just clicked and he was like, ‘I could do that here for farmers’,” explains Sarah. 

A year later, Sarah was sitting with a friend, who had been teaching her how to surf, when they came across a newspaper article about Stephen. 

“That’s when I realised that, hey, we could do something here in the Mount,” she says. “It kind of snowballed from there and now we’re running in 28 locations around New Zealand.”

Each region operates slightly differently, but the main aim is the same. In the Bay, friends and family of the team, who surf themselves, volunteer their time to coach, and the boards and wetsuits are borrowed from local surf schools.

“It’s about sharing knowledge and getting everyone out here,” says Sarah. “It’s really fun. We always have a barbecue afterwards, so it turns into quite a community event.”

The feedback, says Sarah, has been overwhelmingly positive. “We’ve definitely had some amazing stories. We've had one guy who was a farmer his whole life but had stopped working. He came along for one session and got hooked on surfing. And that became his way to still be connected to the industry. Now, he's retired and this has become a hobby that himself and his son do together.

“It’s about connections and people. They come along, and then suddenly, three weeks in, they've got this new surfboard and wetsuit and they're grabbing their neighbours and inviting them to come down. Or they're discussing things on the farm and giving each other tips and tricks because it's a real mixture of young and old. We like to get the children involved too.”

And that ripple effect Sarah was talking about earlier comes into play throughout not just the farming community, but the wider community as well.

“Farmers’ families often tell us that their dads have come home much happier,” says Sarah. “We had a daycare sponsor give us some money and we were like, ‘What's a daycare doing sponsoring Surfing for Farmers?’ And they said it was because they notice that the kids are happier. When the dads have been out for a surf, the kids are happier at the daycare. So it's a win-win for everyone.”

But it’s not just the men getting amongst the waves. “It is mainly men but we do get quite a few women. One night we had females outnumber the males, which was a really cool night.”

So far, around 4000 to 5000 farmers are taking part every year, and Sarah says they’d like to increase that number substantially. “Our goal for 2026 is that by the end of summer 2026, we will have moved the needle for 25,000 people.”

To participate, all you need to do is turn up at any session and register. Session times are posted on the website for each region. “Just show up. That's all you need to do. We cover the rest.” 

surfingforfarmers.com

Blended family

Together Mackenzie Elvin and Tompkins Wake signify people, places and professionalism.

Words Nicky Adams  |  Photos Salina Galvan

If it feels as though Tauranga already has access to some of the best legal representation in the country, then the recent merging of Mackenzie Elvin law firm, a family founded Tauranga-based practice, and Tompkins Wake, one of the largest national New Zealand law firms, has certainly upped the ante. 

For Fiona Mackenzie, one of the founding partners of Mackenzie Elvin, the merger was part of a progression plan. Growth was inevitably on the cards, and Tompkins Wake presented at the perfect time. “We are a multi-generational firm and, in considering our future strategy, there were a number of options including continuing to grow as a mid-tier firm with all the pressures and complexities of modern legal practice, or we could look at developing alignments with practices that we respected and who operated according to values that mirrored ours. Tompkins Wake stood out,” says Fiona. 

“It’s been an interesting year, an exciting year – we remain in our lovely iconic villa, which is part of our brand, but we are now Tompkins Wake. I view it a little bit like a marriage where you may change your name, but you don’t lose your identity; instead, you become something more than you were before.”

Jon Calder, Tompkins Wake chief executive, agrees that the synergy between the two companies is serendipitous. “We’ve had a presence in Tauranga since 2018 and have always been looking for opportunities to grow – the right, rather than any, opportunity – it became clear very quickly that the two firms had a strong alignment in terms of values,” Jon says. 

There was more to the attraction than just culture – within Mackenzie Elvin, Jon identified “Ambition. The company was definitely ambitious to grow and offer a broader range of services to their clients. With the size and scale of Tompkins Wake, that’s something that we’re able to do.” 

Indeed, the capacity of the united law firm is now enormous. Together Tompkins Wake is one of the top 10 law firms within New Zealand in terms of size and reputation. Across the board there are 35 partners, 125 lawyers and over 200 staff, with offices in Auckland, Hamilton, Rotorua and Tauranga. 

The Family Law team is one close to the hearts of both firms. Fiona considers the practice intrinsic to the identity of the firm, and with the merger Fiona is confident at the breadth offered by the partners that include herself, Stephanie Ambler, Zandra Wackenier and Kate Sullivan. Each of them has not just extensive knowledge and experience, but also offers particular areas of expertise. As Fiona reflects, “Law is always developing and the practitioners I’m now working with are at the cutting edge.” 

Fiona Mackenzie

The merger allows Fiona to move into her own space of mediation. “I take difficult relationship property situations, difficult blended family estate situations, and work with them in a mediation setting to explore resolution in a less adversarial but perhaps more enduring way.” With the addition of the other Family Law partners, “that now frees me up to develop mediation as a brand offering for the firm,” Fiona explains. 

Stephanie Ambler

Stephanie, who operates from the Hamilton office, is head of Tompkins Wake’s family practice and was part of the inception of Family Law within Tompkins Wake. When Stephanie joined Tompkins Wake it was a different landscape. “I was the first family lawyer at Tompkins Wake. Ten years ago they didn’t have a family law practice when I joined, so it’s pretty phenomenal to see the growth of the family law team and it being embraced by a commercial firm.” 

The opportunity to work alongside Fiona and her team is an exciting one, says Stephanie. “I first had dealings with Fiona Mackenzie about 20 years ago when she was on the other side of a file of mine when I was working in Auckland, and she was an impressive woman, so I was quite in awe and intimidated!” 

Relationship property, Stephanie says, has been a huge growth area, so from her perspective the opportunity to expand Tompkins Wake’s presence in the Bay of Plenty with the acquisition of Mackenzie Elvin was golden. “It’s been a great fit for us – there was an existing team headed by Fiona, who has a fabulous reputation, and our values and cultures align very closely.”

Zandra Wackenier

Zandra, who is based in the Auckland office, acknowledges the footprint in Tauranga is advantageous. “To have people on the ground with a longstanding history and connection to the area is incredible,” she says. “From a family law perspective, it has grown our team and given us more highly experienced lawyers. It’s great having those different skills and personalities in the team.” 

All striving to be experts in the field, the two firms are absolutely on the same page. With an additional unique area of expertise in reproductive law, Zandra gives access to a particularly niche and specialised aspect of family law. Indeed Fiona, Steph and Zandra are all recommended lawyers by the Doyle’s Guide, so referrals come through this way as well as word-of-mouth. However, Zandra explains that there is always careful consideration as to where a client is best suited, dependent on availability, complexity of the case, and capacity – because of the breadth of skill available, from junior solicitors to partners, there’s the ability to allocate clients appropriately.

Kate Sullivan

Kate, who works from Rotorua, echoes both Zandra and Stephanie when she notes that the local, client and market insight that comes from Mackenzie Elvin is essential, and the depth of this and strength of relationships with the community is invaluable. “The clients we have in Tauranga we now have a greater ability to look after because we’ve got the expertise and the local knowledge of Mackenzie Elvin people,” she says. “The partners really know their clients, they have a broad client base, and they know the market so well.” 

Under the “family” umbrella there is a separate sub team, which is the estate and litigation team (rather than relationship property and family law), which Kate heads up and is expanding, particularly in the Bay of Plenty region. Kate sees this as a huge growth area across New Zealand: “There are lots of exciting changes happening in that space in the higher courts, lots of interesting decisions coming out, so it’s a great arena to work in and it’s changing, so it’s quite exciting.” 

The scale of what is offered by the acquisition is impressive. As Jon Calder reflects, “We’ve got a deep expertise across all areas of practice, meaning we step up to another level. With the size of the firm, and the specialisations our people have, we rarely encounter a situation or a complex problem for a client that we haven’t seen before.” Crucially, “there’s an opportunity to bridge the gap for clients who are seeking expertise they perceive is not provided in the city, so rather than having to leave town it can be dealt with here in Tauranga.” 

Moreover, the mechanics in place in terms of systems and technology are also reflective of a business of size – benefits that have not gone unnoticed by Fiona Mackenzie. “The ‘backroom heft’, as I call it, is extraordinary and offers huge benefits to our local community in terms of the quality and capacity of the legal services now available locally.” 

Tompkinswake.com

Invest in your skin

Cashmore Clinic’s
Leanne Cashmore reminds us that beautiful skin requires commitment
– not a miracle.

It surprises me how many people start their skin journey with botulinum toxin and dermal fillers. Often they want a quick fix, the easiest option, with instant results. If you’re willing to invest that money into injectables, you should be willing to invest it into your skin first. Your skin is an investment, not an expense.

There are so many devices, machines, facials and supplements available to enhance our appearance, which also help our botulinum toxin and fillers last longer and look better. Here are just a few that will get your skin in tip top shape.

SKIN PEN NEEDLING

People get put off this procedure as it involves needles, but the depth is controlled so as to not inflict pain that requires anaesthetic, but deep enough to stimulate collagen and elastin production. It's a slow burner requiring regular treatments to see the long-term results of a firmer, plumper and more hydrated appearance with minimised fine lines, pores and pigmentation. You can buy pre-purchased packages that make it inexpensive and with monthly treatments. 

RADIO FREQUENCY NEEDLING

Radio frequency needling is a medical grade needling experience where you get two treatments in one. Needling creates microscopic wounds in the skin which trigger collagen production. Radio frequency technology is emitted through the needles to penetrate deeper layers of the skin, triggering the skin's natural healing process (this treatment includes numbing cream). The heat has a tightening effect on the skin and can help acne by shrinking the sebaceous gland and reducing oil production in the skin. It’s an FDA-approved treatment and considered gently stimulating and minimally invasive.

FACIALS

The list is endless. These treatments are a relaxing, rejuvenating experience that takes an hour or less and does wonders for your skin.  

Dermaplaning: Removing the fine hair and dead skin cells to help your skin better absorb products, creating a radiant glow and ensuring flawless makeup.

Peels: These are amazing for gentle exfoliation and personally tailored to
suit your skin, whether it’s acne, pigmentation or just general dullness and lacklustre.

Hydrafacial: This amazing machine deep cleanses, exfoliates, and extracts impurities from pores with a painless gentle suction, hydrating the skin with intense moisturisers. The skin looks incredible afterwards, especially when combining treatments with dermaplaning, creating the perfect facial that is amazing before an event.

SUPPLEMENTS

Collagen powders have proved their worth, having a controversial history but recently backed with reinforcing evidence. During treatments, the addition of collagen supplements will aid the healing of the skin. For premium absorption, look for hydrolysed marine collagen, including extras like zinc, keratin, silica and vitamin C to offer more benefits. 

Great skin is in! It takes time and persistence; you will see results and prevent further damage by starting regular tailored treatments. 

Cashmoreclinic.co.nz

Rural romance

In the upper hills of Ohauiti, an extraordinary transformation has taken place over the past three years. With the owners on to new adventures, this rural home offers a wonderful opportunity for shared family lifestyle.

Words Jo Ferris

Any renovation involves a vision. But the combined talents of this couple’s experience in building and interior design was key to the double life the home now enjoys. Shared accommodation is growing in this country – from aging parents to adult children raising families of their own.

This home’s size was a great start for what this family wanted to create. It wasn’t simply the house itself; it was the extent of garage space that lent to conversion for separate living quarters. Even then, it still left a high-stud, triple garage with mezzanine storage to boot.

While another builder undertook the actual construction – which involved reconfiguring the layout – these vendors did all the finishing. No mean feat, looking at the complex design. The house had the hint of a country villa initially. It just needed vision to truly take it to the next level.  

Private seclusion within this rural enclave is exquisite – a perfect backdrop for what now exists in the rolling landscape. Views gaze down the valley to Tauranga and offshore islands. There’s grazing for horses or livestock, a new shed for farm equipment, a chook house, and ample garden and playground freedom in a natural wonderland introduced by olive trees lining the driveway.

Relaxing within the verandah shelter or looking out from the family living areas, this home embraces everything – best of all from the master retreat above. “Retreat” is an understatement. Like a five-star hotel suite, it encompasses a massive bedroom and personal lounge. A central wall, housing a double-sided fireplace, is the ultimate romantic touch. Until you step into the bathroom. It’s pure indulgence, with a deep bath, bespoke vanity and private shower and toilet areas. A “dressing-room” wardrobe is a fashionista’s dream, while hidden storage highlights discreet design and added features. 

Downstairs, bathroom zones all received similar detail. Refined taste in each area accentuates an eye for design and appreciation of how heritage finesse blends with chic styling. Panelled walls, wainscoting features and battened accents flow throughout the home, while instilling individual personality into each zone.

The TV room is a cosy, carpeted snug, yet its French-door connection stays in touch with the vaulted expanse of the family hub. Polished concrete flooring enhances the rustic charm of rural life, while a gourmet kitchen is a tribute to the woman of the home’s past in kitchen design. It blends all the hallmarks of heritage allure, with the practical function that caters to big family occasions. Linked cleverly with a larder-style pantry and equally well-designed laundry, the bespoke finish leaves nothing to chance. There’s a place for everything and everything is in place – even a vast vege and
herb patch just outside to complement cooking. 

As the passage weaves past two bedrooms, it enters the second accommodation – part of the home, yet separate to ensure privacy and the added bonus of its own entry. Currently a one-bedroom unit, there’s potential to turn the “hobby” area into a second bedroom with a walk-in wardrobe to mirror the main suite. Spacious open-plan living is enhanced by raked ceilings and kept cosy with a wood burner. A wheelchair-friendly bathroom increases this unit’s convenience, while the spa pool and country verandah outside is enchanting privacy, which brings nature to the door. 

The serenity is bliss; just birdsong for company. Tuis divebomb flax bushes, feast on flowers and sing their hearts out. Hawks fly overhead and quails visit in summer evenings – there’s no better enticement. 

11F Rowe Road, Upper Ohauiti

oliverroadbayofplenty.com

Community and commerce collide

Tauranga Crossing has become known as a real retail oasis.
But Catherine Sylvester discovers it’s more than just a mall.

It would be fair to assume that most Bay of Plenty residents would, if asked, say that Tauriko is a traditional te reo Māori placename. The truth, however, is not so straight forward and there’s a little bit more to the story. Long before this suburb was identified predominantly with the region’s newest shopping centre, Tauranga Crossing, it was well-known for the family-owned sawmill that prospered in the area. Not sporting the catchiest of monikers, the Tauranga Rimu Timber Company was shortened to the more euphonic sounding Taurico. And with one small tweak, the word became compatible with the local language, and the rest, as they say, is history.

History holds great significance for the owners of The Crossing, as it’s affectionately known. Throughout the centre you’ll find more than a perfunctory nod to the past. Woven throughout the fibre of its ethos is the pioneering spirit of its predecessors, as the centre’s mission to be “the heart of the community” informs everything they do. From the architecture and design of the centre to the special moments and initiatives offered, Tauranga Crossing aims to stand out from the average mall. In all they do, they aspire to be the place where every part of a guests’ life intersects.

The Millyard dining precinct and the Millwalk opened in late 2016. Strolling through this outdoor area amongst shops and eateries, you’ll discover numerous timber bollards with the history of the suburb etched onto them. Throughout the indoor centre, opened in 2019, the salute to the past continues in the artwork depicted on the walls.

“The owners constantly ensure we’re reminded of our history and why we’re here,” says centre manager, Janet Vincent. “Everything has been curated with such care.”

A deeper offering

Driving past the centre heading towards the Kaimai Ranges, you cannot fail to notice the bright coral kinetic tree sculptures. Nestled amongst a cosy play area for children, the artwork named 'The Fernery' is designed by artist Phil Price. An indoor play park for those rainy days means littlies are entertained while caregivers can take a pause amid exploring the offerings of over 100 stores. A beautiful parent’s room with private feeding areas, TV, toddlers play area and bottle warmers provides a small oasis from the hustle and bustle of the day.

“We always think about how people feel when they shop with us,” explains marketing manager, Lana Stretton. “We want everyone to have an enjoyable experience, and we actively find ways to surprise and delight them throughout the year.”

During Matariki, management arranged to drop small star cutouts from the top level of the centre. Attached to each star was a gift card.

The centre ensures a Justice of the Peace is available, free of charge to offer advice and services for customers once a week, and the generous Local Legends initiative, that was born out of covid when people were struggling continues with the gifting of $5000 four times yearly to a worthy cause that is voted on by the public.

Even the centre security guards receive positive feedback on their welcoming presence, and in addition to keeping the site safe, function almost as ambassadors for the centre.

Both Janet and Lana feel lucky to work for New Zealand owners who care deeply for their staff, their centre, and their customers. “It’s so important to them that we are connecting with the community and they’re incredibly good to our retailers, too,” says Janet.

With Christmas on our doorstep, thoughts turn to Santa and presents and fun. Tauranga Crossing curates a beautiful space for photos and chats with the man in red himself.

“During the Christmas season, we like to lurk in the stores then pop up when a customer is about to pay for their goods,” smiles Janet. “It’s always amazing to see their reactions when we offer to cover the costs for them.”

With activities for the kids, like cookie decorating classes, kaleidoscope making and scavenger hunts, and everything you’d ever need for the festive season in one place, Tauranga Crossing may just well be at the top of your “nice” list this December and for the entire summer holidays. 

taurangacrossing.co.nz

Coach Cory

Former world surf lifesaving Ironman champion Cory Hutchings is back in the Bay mentoring youngsters at Omanu Surf Club.

Words Karl Puschmann 

When UNO arrives at the Omanu Surf Club to interview Cory Hutchings, the former world surf lifesaving Ironman champion is out on the water. It’s a glorious day, with the sun shining brightly on the gentle surf. Out paddling alongside Cory is a handful of kids, all learning the lifesaving ropes from one of New Zealand’s very best.

I wander down to the beach with the club’s general manager Scott Bartlett, to wait for Cory to come ashore at the end of his class. He’s going to sneak in a quick chat before he takes the next class of kids out into the water.

“He's looking after our Ocean Athletes programme, which is for kids under 14. Then he runs our seniors and helps with our masters,” Scott tells me. “As lead sports coordinator, Cory’s job is to coordinate the athletes and the lifeguards going forward. He makes sure they're fit and healthy and keeps them tracking towards any goals they wish to achieve. Whether it be becoming fitter lifeguards, or going down the pathway of competition.”

Having started surf lifesaving at age five and now with a long list of championships under his belt, including multiple wins in the World Surf Lifesaving Ironman Competition and the New Zealand Ironman Competition, you couldn’t hope for a better trainer than Cory. He joined the club in September and has quickly settled in.

“We were really excited because we knew how beneficial his skill set would be for the community,” Scott says. “He's going great. The kids love him. He's a big kid himself. From a technical point of view, he's doing a lot with our lifeguard space as well. So they're going to be fitter and faster on the beach this year. I would say Cory is probably one of the best in New Zealand at doing it.”

Just then there’s a rush of motion as the kids run past us and head towards the clubrooms, all carrying their surf or paddle boards. The lesson’s over and Cory walks over with a big grin. The lesson went well and he’s loving spending the morning in the water.

“The ocean’s my glue. I get anxious if I'm not on the water for an hour a day,” he explains. “It's a big part of my life and has been since I was born. As long as I can remember, I've been at the beach. It’s not even to do with racing. It’s just in my DNA.”

While the club were able to lure him up from his hometown of Gisborne, it’s more of a return for Cory than an initiation. 

“I lived in the Mount back in the early 2000s for about three or four years so I know the place,” he says. “I raced here a lot over my career. So I have a lot of friends here and it's familiar to me.”

As the club’s core business is lifeguarding, that’s the main part of his focus. He’s been coaching for 15 years and is passionate about teaching kids ocean skills and giving them the right training to become better lifeguards. He describes himself as “a hands-on coach”, getting down on the beach and into the water with the kids during his sessions. 

Of course, being a former world champion he’s also keeping an eye out for any competitive promise he spots amongst his students. 

“If there's a kid that really wants to go on and succeed, train hard and reach some pretty big goals, then our club has a pathway for that child. I think that's important because we do get caught up sometimes on pure participation. It's nice that we can provide both, and that there is an elite pathway as well. It's the balance between the two.”

He encourages parents to bring their kids down to the club to try out a class, saying learning lifeguarding builds confidence and gets them fit and healthy.

“Once they start to get the hang of it you see their confidence grow. They change in front of your eyes,” he smiles. “They start making new friends, connect with different groups, and make those connections around the ocean.”

Which is the other big thing for him. He wants kids to get that same buzz from the ocean that he does. 

“You can escape into the ocean. It’s like a spiritual place. There are moments that you have in the ocean that are pretty special. Nothing to do with sport, but just sitting out there. It's a pretty awesome place to be.”

He gestures out to the blue sea that’s lapping up at the sand and says, “Especially in this environment. It's no secret how beautiful this place is. The vibe of this place stimulates me. That's what was exciting about coming here.” 

Omanubeach.co.nz

Seaside staycation

Tourism and the Bay of Plenty go hand-in-hand this summer, with activities and adventures for everyone – plus plenty of opportunities to relax, eat, and take it all in.

Polynesian Spa

An iconic geothermal oasis on Lake Rotorua's shores, Polynesian Spa has been a global wellness destination for 50 years. Its 28 mineral-rich pools provide soothing experiences, from muscle relief in the Priest Spring to skin nourishment in the Rachel Spring. Geothermal marvels create a serene lakeside setting, complemented by diverse spa treatments, yoga, and meditation. Enjoy thoughtfully prepared meals at the café and discover unique gifts. 

polynesianspa.co.nz

Luxe Cinemas

Looking for something to do on those rainy days? Luxe Cinemas has recently launched
in Tauranga and Papamoa, showcasing a wide range of films, from art house and documentaries to Hollywood blockbusters. The family-owned boutique cinema chain believes that going to the cinema should be an experience. With a luxurious lounge area, plush couches and beautiful foliage, even arriving at the cinema feels like the ultimate escapism. Sit back with your choice of beverage – perhaps a Mills Reef wine, Fitzpatrick craft beer or Excelso coffee – and snack to enjoy your film in luxury.

luxecinemas.nz

Dolphin Seafaris

Encounter wild dolphins on a thrilling adventure with Dolphin Seafaris. Set sail in the beautiful open waters of Tauranga and head out on an unforgettable journey to witness these enchanting creatures in their natural habitat. This is one for the whole family. Book your seats through the website or over the phone.

nzdolphin.com 

Flavours of Plenty Festival 2024

Having recently earned two awards at the NZEA New Zealand Event Awards for Best Local Government Event 2023 and Best Lifestyle Event 2023, the Flavours of Plenty Festival is returning again next year. Embark on a gastronomic adventure spanning from Waihī Beach to Ōhope Beach for eleven days, from April
4 to 14, 2024. Explore the coastal wonders of the Bay of Plenty as delectable treats collide in degustations, workshops, dish challenges, cook-offs, long lunches, tours, and so much more. Tickets and the programme will be unveiled in February 2024. 

Flavoursofplentyfestival.com

SmallGusta

What happens when you shrink a golf course to 10 percent of its size? You get Smallgusta! Only 15 minutes from the CBD and the Mount is New Zealand’s premium miniature golf course. Perfectly fun for all abilities, Smallgusta is a nine-hole, par 35 putting challenge with epic views, licensed café as well as thermally heated pools.
Open Tuesday to Sunday, 10am to 9pm.

smallgusta.co.nz

Marshalls Animal Park

Looking for something fun to do with the kids? Marshalls Animal Park provides a fabulous day out in the country for young and old. Hand feed the friendly animals, check out the eel spring, and play on the flying fox playground. Bring a packed lunch to enjoy at the picnic tables, then head off for an easy nature walk, with an option to drive if needing special access. Pony rides available 11.30am to 1.30pm. Located at 140 McLaren Falls Road just outside Tauranga, the farm is open weekends and holidays 10am to 4.30pm, and Wednesdays to Fridays 10am to 2pm.

Marshallsanimalpark.co.nz

Mount Surf Academy

Experience the joy of surfing at Mount Maunganui beach this summer. Expert instructors make learning to surf a blast. Mount Surf Academy provides surf therapy, surf for mums, a women's programme, surf and yoga sessions, group packages to Matakana Island, plus many more fun activities. 

mountsurfacademy

Healing hands

Achieving balance and harmony is the main aim at Tauranga’s new Thai Touch.

Words Nicky Adams / Photos Jahl Marshall

Massage has been increasingly incorporated into the mainstream for both physical and mental wellbeing – a holistic approach to wellness, it is undeniably beneficial. I’ve personally been very slow off the starting block – my last massage was in Fiji many years ago and a virtual pummelling left me too winded to ask the lovely lady to ease off the pressure with her very strong hands; I learned part of the process is communicating what works for you.

Booking into the new Thai Touch in Elizabeth Street was quite a different experience, though. From the outset it was consultative, and having opted for a relaxing massage (rather than the popular injury-orientated targeted therapy) I was quick, when asked, to say that my preference was gentle – very gentle – applied pressure. Arriving at the brand-new studio felt almost like a destination spa experience. High ceilings lend a sense of luxury, the décor is authentic without feeling kitsch, and the hush straight away makes you want to melt into your chair. Moving from reception to the treatment area in fresh new slippers, the sparkling cleanliness is apparent, with the rooms an ambient but adjustable temperature, furnished with fresh towels and sheets, and low-level background music. Wanna, my masseuse, was perfection – friendly but so respectful; I felt totally at ease in her company, bonded by a silence that was golden rather than awkward.

Speaking with the owners, Orasa and Nigel, my experience was exactly what they have set out to achieve across each of their three studios (Mount, Bethlehem, and the latest in Tauranga). Orasa herself trained in Thailand at a massage school that taught an art that is over 2000 years old. Steeped in history, Thai massage is characterised by its energizing and vigorous processes. Drawing on ancient practices, massage and herbs are traditionally used for healing by treating muscle problems while clearing energy blockages and restoring balance. Falling into two different camps, one style of Thai massage concentrates on circulation and pressure points – known as a yoga massage. The other variety incorporates herbs by using a compress (or hot herb ball). At Thai Touch the massages follow a standardised process, apart from with the therapeutic massage where the therapist can address specific needs.

Orasa and Nigel have aimed to incorporate many authentic customs into their studios – from the greeting with rehydrating lemon water, to the herbal tea served afterwards. As Nigel points out, “The element of ritual is a key part, even down to the silent prayer, hands together, said at the start by the therapist unbeknownst to the client.” The therapists themselves are all Thai; Orasa and Nigel travel to Orasa’s homeland to interview experienced therapists with multiple years of commercial experience that they feel will fit into their spa family. The community aspect of this is very strong, with both relatives in, and an emotional attachment to Thailand, Orasa and Nigel love that they get to bridge the gap between the two countries and cultures in a positive and constructive way. With a team of 70 (that will rise to 80 over summer) everyone from the 35-40 therapists to the housekeeping staff that make up the whole team, are able to send money back to help their families – many of whom live in rural Thailand.

With the new salon Nigel believes their previous experience has culminated in what I consider to be exceptional premises. I was particularly struck by the high hygiene levels – always a priority for them, post-pandemic these meet stringent standards. Health concerns are taken very seriously (hence the in-house housekeeping for laundry). Indeed, Nigel mentions Bethlehem and the Mount have sterile air going through the air conditioning unit, while in Elizabeth Street fresh air is continuously vented through the building.

Here at Thai Touch, Nigel notes, “Relax and the healing can happen.” The aim was to achieve “a seamless experience – from walking in the front door into a tranquil oasis of relaxation and rejuvenation, with the whole environment a backdrop to a sense of trust in a place that is going to take care of you and your whole being.” From beginning to end there is an air of timelessness – always efficient, but not hurried. Nigel, himself an artist, has incorporated an art gallery to the side of the reception area, which will become a place where people can simply extend their stay in what he sees as a “conversational space.”

It is this strong alignment with the essence of Thai culture that makes the whole process feel so beautifully authentic, to the point where the treatments, in all their wonderful relaxing glory, feel a part of a wider holistic experience. 

thaitouch.co.nz

Coastal charm

Sun, sand, strolls along the beach… Ōhope is a little slice of paradise with so many options for families, couples, and solo travellers to enjoy this summer.

The beautiful Ōhope, just 6km from Whakatāne, is one of the Bay of Plenty’s hidden gems. With 11km of pristine golden sand, along with picturesque natural beauty, native birds and views of Whakaari/White Island and Moutohorā/Whale Island, it’s been voted
New Zealand’s most-loved beach for a reason.

Ōhope’s new hotspot 

Situated at Port Ōhope Wharf, Wharfside is the place to be this season. Bring your family and friends  and set off on a harbour cruise, hire SUP, kayaks, and e-scooters for some family fun, or sit and relax with a craft beer and bite to eat while the kids practice their manus off the wharf.  This popular spot is open from December 27 through February 5, and select weekends throughout autumn. Visit the pop-up isite Visitor Information Centre to get all the inspo – and booking assistance – you need to
have an epic Eastern Bay summer. 

whakatĀne.com/see-and-do/wharfside

Cruise & shuck

Discover Ōhiwa’s rich history, oyster farming, cultural significance and stunning harbour on an immersive Ōhiwa Tour. Experience the ocean’s bounty through an engaging oyster experience where you’ll learn the art of shucking oysters, followed by a tasting of delicious kaimoana. Tio Ōhiwa is more than just an oyster farm and takeaway shop; it's a community hub and indigenous-owned business that believes in bringing people together through good food and good company.

ohiwaoysters.com

Get movin’ 

The calm waters, easy beach access and great scenery make VMAC Rides’ base on Wharfside, Ōhiwa Harbour the perfect place to have a go at stand-up paddleboarding. Whether you are a first-timer or a seasoned professional, VMAC Rides has the boards for you to get out there and enjoy yourself! Or if you’d rather stay on land, you can explore this little slice of paradise on an eScooter or eBike. Suitable for both adults and children, it’s a great way to have family fun together. 

vmacrides.co.nz

Mata Brewery

Mata Brewery Taproom & Eatery is a much-loved family-friendly gathering place for Whakatāne locals and visitors alike. With a selection of 12 taps and several packaged options, there’s a wide variety of beer and cider to satisfy every taste. Try a tasting tray or grab a glass – they have a good selection of wine, low-alcohol, and non-alcoholic drinks, too. At Wharfside, they'll have a pop-up brewery with all their favourite beers and ciders, bar snacks and live music. It's a great spot to sit and relax while the kids swim and jump off the wharf.

matabeer.nz

Must-dos nearby

Surf and turf

Gaze at the stellar harbour views, take in a stellar sunset, and enjoy the beachy vibe from the spacious deck of Fisherman’s Wharf Café. Surf and turf is their speciality, with excellent steaks and sumptuous seafood – try the fish tacos – and there’s a decent beer and wine selection to ease you into another relaxed Ōhope evening. If you’re wanting tasty takeaways, fish and chips are available from the handy window too. 

facebook.com/fishermanswharfcafe

Take to the water

With experienced guides who know the local history and environment, KG Kayaks offers tours and freedom hires in a variety of locations around the Whakatāne and Ōhope Beach area. The relaxing, family-friendly Ōhiwa Harbour tours, and trip out to Moutohorā/Whale Island via sailing catamaran are particularly memorable, with regular wildlife encounters and a hot water beach experience making it a day to remember. Novices are welcome, and safety is always first priority – they also offer options for school and corporate days out. 

kgkayaks.co.nz

On the trail

Perfect for cyclists and walkers alike, the Ōhope Harbourside Trail is a gentle amble for all ages and abilities. Winding along the shoreline of one of our most unspoiled and culturally significant estuaries, Ōhiwa Harbour, you’ll come across a multitude of birdlife, shellfish and fish species. Traversing esplanade and recreational reserves, the walk has been designed to ensure the least disruption to the natural environment while allowing for stunning views. 

whakatane.com/biking/ohope-harbourside-trail

Spring shred

Quest Nutrition’s top tips to get you back on track and working towards your fitness goals.

Whether you were fortunate enough to travel to the Mediterranean during winter, or found yourself longing for the experience while indulging in comfort foods and you’ve managed to create your very own built-in puffer jacket, Quest Nutrition has top tips for your spring shred.

Getting back on track with your fitness goals after winter can be difficult. Indulgence in comfort foods, sedentary lifestyle, and weight gain during the colder months can create habits that are challenging to break. The cold weather and reduced sunlight, or post-holiday blues can dampen motivation to exercise and make it easier to stay indoors. Mentally transitioning from a relaxed mindset to a disciplined approach takes effort, and rebuilding fitness levels requires patience.

Despite these challenges, taking small steps, setting realistic goals, and maintaining consistency can help overcome them and regain momentum on your fitness quest.

Set clear and realistic goals: Define what you want to achieve during your spring shred. Make sure you set achievable goals, that are measurable, attainable, and relevant. This clarity will guide your efforts and help you stay motivated.

Focus on nutrition: Pay attention to your diet by incorporating a balanced and nutritious eating plan. Include a variety of whole, nutrient-dense foods such as lean proteins, fruits, vegetables, whole grains, and healthy fats. Quest Nutrition offers a range of products that are high in protein and cut sugar and carbs, to complement your nutrition plan and provide convenient options when needed. The new soft and chewy Quest Frosted Cookies are our newest go-to snack at the moment, the perfect example of Quest Nutrition making the foods you love work for you, not against you.

Prioritise protein intake: Protein is important for muscle repair, satiety, and overall health. Make sure to include lean sources of protein in each meal, such as poultry, fish, lean meats, eggs, legumes, and dairy products. Quest protein bars and snacks offer a convenient and delicious way to increase your protein intake when necessary.

Watch portion sizes: Be mindful of portion control to maintain a caloric deficit, which is essential for fat loss. Use measuring tools or follow portion guidelines to avoid overeating.

Incorporate exercise into your routine: Engage in regular physical activity to boost your metabolism and burn calories. Include a combination of cardiovascular exercises (such as jogging, cycling, or swimming) and strength training (using weights or bodyweight exercises) to maximise your results.

Stay hydrated: Hydration is important for overall health and weight management. Drink plenty of water throughout the day to support digestion, regulate body temperature, and optimise your workouts.

Prioritise sleep and stress management: Adequate sleep and stress management is crucial for your overall wellbeing and weight management. Aim for 7-9 hours of quality sleep each night and incorporate stress-reducing activities such as meditation, yoga, or hobbies to your routine.

Track your progress: Keep track of your progress to stay motivated and make adjustments where necessary. Monitor measurements, take progress photos, record your workouts, and note how you feel physically and mentally. Celebrate your achievements along the way to maintain a positive mindset.

Remember, everyone's fitness journey is unique, so listen to your body, make adjustments as needed, and treat yourself to guilt-free Quest Snacks daily for optimum happiness and incredible nutritional benefits.

Seven travel predictions for 2024

Booking.com reveals the most extensive travel predictions research to date and ranks Rotorua amongst the top 10 trending destinations around the world.

While travel used to be a means to escape life, new research from Booking.com reveals that travel is life in 2024 with three quarters (74%) of Kiwis stating they feel more alive than ever when they are on holiday.

With over half (58%) of Kiwi travellers thinking they are the best version of themselves while on holiday, and 64% wanting to be more like their holiday self in their day-to-day life back home, these trends reveal how Kiwis will go about bottling those feel-good holiday vibes so they don’t get left on the doorstep when they arrive home.

The research also reveals that AI is set to transform 2024 as travellers are increasingly plugging into tech to do the grunt work, freeing them up to tune into their intuition and spark more soul-stirring experiences.

Booking.com’s annual Travel Predictions research, which gathers insights from more than 27,000 travellers across 33 countries and territories, including over 1,000 from New Zealand, explores how travel will transport people out of autopilot and into living their best lives.

“Heading into a new year, Kiwis are demonstrating a renewed sense of optimism when it comes to travel, looking for opportunities to reinvigorate and reinvent themselves, be it on international escapades or simply exploring their own backyard, to level up their day-to-day lives,” comments Todd Lacey, Regional Manager of Oceania at Booking.com.

“Our 2024 Travel Predictions reflect the idea that travel is not a means to escape life, but instead a catalyst to live our best lives. At Booking.com, it’s our mission to make it easier for everyone to experience the world and we are committed to empowering extraordinary experiences that resonate with the heartbeat of each and every traveller in 2024 and beyond.”

1. (Alter) Ego Enthusiasts

People often take on different personas when travelling to feel more alive, with some even going as far as to make up stories about themselves to those they meet when travelling (20%). Over half (56%) of Kiwi travellers enjoy the anonymity that comes with travel, seeing it as a chance to recreate themselves and more than a third (34%) would even pay to rent a nicer car than they drive at home to live their finest lives with confidence.

Taking inspiration from aliases and avatars in the metaverse, half (51%) of travellers feel their ‘main character energy’ shine through on their travels, bringing their digital fantasies to life to fuel their boundless wanderlust by travelling to any real-world destinations of their choice.

2. Cool-cationers

Whilst Kiwis are hoping for a long, hot summer after endless months of rain, in other corners of the globe it seems heat has officially had its vacay heyday. Whilst Aotearoa has yet to experience soaring temperatures in 2023, heat waves around the world have accelerated a rise in travellers chasing cooler climates to holiday in. Only a third (30%) of Kiwis want to use their holiday in 2024 to cool down elsewhere - significantly lower than the rest of Asia Pacific travellers at 61%.

For many travellers, a rise in water-centric travel will take the edge off the heat with nearly three quarters (74%) agreeing that being close to water instantly makes them feel more relaxed, and over a third (42%) are interested in water-centric holidays such as cruising through scenic fjords or admiring the cityscapes on a yacht.

3. Surrender Seekers

Shifting from rigorous planning to chance encounters with a roll of the dice, nearly half (47%) of Kiwi travellers would like to have no prior plans set in stone for their travels, with a similar number (48%) wanting to see where the wind takes them by booking a surprise trip where everything down to the destination is unknown until arrival.

What’s more, the explosion of AI has already seen the launch of Booking.com’s AI Trip planner and over a third (34%) of Kiwi travellers would trust AI to plan a trip for them, further leaning into spontaneous travel that paves the way for lesser known locations and experiences, with nearly half (49%) preferring to venture off the beaten path.

4. Culinary Excavators

Kiwi travellers are keen to dig deep into the roots of cuisine by bucking next-gen food trends in favour of experiencing heritage flavours with the majority (87%) wanting to savour indigenous cuisines while exploring the world.

What’s more, over half (56%) are interested in learning about the origins of a destination’s ‘must-eat’ delicacies. Expect an increase in indigenous tourism experiences that bring greater visibility to communities around the globe such as this local Maori Village Tour in Rotorua that takes travellers on a storytelling journey behind the food they serve.

5. Reboot Retreaters

Kiwi travellers will be looking to travel experiences to unlock new versions of themselves with almost half (47%) seeking solace to do so. This group plans to travel alone in 2024, prioritising their own vitality through trips that see the partner and kids left at home.

A smaller subset are planning to use travel as a means to reflect on their relationships and drive reconnection. Nearly a quarter (24%) of travellers would carve out time for a matchmaking holiday to find love, while a similar number (27%) would focus on a heartbreak holiday to get over an ex. For those already coupled up, a quarter (25%) want to deepen that connection with their partner as their main priority for travelling in 2024.

6. A La Carte Affluencers

Kiwi travellers will employ money saving hacks to cut costs, yet level up holidays with ‘à la carte’ luxuries, scoring a rush from luxury travel – even if just for a moment in time. Further cementing the increased presence of AI in travel planning, around half (53%) of travellers want insights and tips from AI to curate budget-friendly travel itineraries with suggested deals, all with a tap of their finger.

These à la carte ‘affluencers’ want to appear wealthy through curating budget-friendly travel itineraries. For example, 45% are willing to pay for day passes to use the amenities in a five-star hotel rather than staying there and 52% of parents plan to travel outside of peak school holiday seasons to make their money stretch further in 2024.

7. Mindful Aesthetes

A growing movement of hotels and unique stays are responding to significant environmental and social challenges through architectural design. Mindful travellers will hunt down jaw-dropping architecture that has environmental features at its heart, with nearly half (41%) looking for accommodation that has a wow-factor in sustainability innovation and a majority (62%) wanting to see the outside brought indoors with green spaces and plants in accommodations.

Alongside contributing to conservation efforts, sustainable itineraries will give travellers exclusive access to the places they are helping preserve, in the most mindful and responsible way. Nearly half (48%) of Kiwi travellers are interested in sustainable travel apps where they can unlock experiences, such as adventures with locals to off-the-beaten-path areas (59%) or visiting remote locations that tourists otherwise have limited access to (50%).

For more information about Booking.com’s 2024 Travel Predictions, visit the official report here.

Whittaker’s Honey, Nougat & Almond Cheesecake

Servings: 12

Difficulty: Medium 

Prep time: 1 hour + setting time

Cook time: 10 minutes 

Ingredients

For the base:

300g Chocolate biscuits

50g (1/3 cup) Flaked almonds

110g Butter, melted

For the cheesecake filling:

500g Cream cheese

250g Sour cream

¼ Cup Brown sugar or honey

250g Whittaker’s Honey, Nougat & Almond Chocolate, chopped

1 tsp Gelatine powder

For the honey almonds:

50g (1/3 Cup) Flaked almonds

1 Tbsp Honey

Pinch of sea salt

To serve (Optional):

2 Tbsp Melted chocolate

Method

Grease and line the base and sides of a 20cm springform cake tin. Blitz the chocolate biscuits and almonds in a food processor until you have fine crumbs. Add the melted butter and continue to blitz until combined. Firmly and evenly press the crumb mixture into the base and up the sides of the prepared tin. Place in the fridge to set for at least 20 minutes.

In a large bowl, beat the cream cheese, sour cream and brown sugar or honey with a hand mixer until smooth and creamy.

Place ¾ of the Whittaker’s Honey Nougat & Almond block in a heatproof bowl. Melt in the microwave, stirring every 30 seconds until smooth.

Place the gelatine in a small bowl with 1 tablespoon of cold water and mix until dissolved.

Add the melted chocolate & gelatine mixture to the cream cheese mixture and beat until completely combined.

Finely chop the remaining chocolate and fold it through the cream cheese mixture. Pour the creamy filling into the biscuit base and use a spatula to smooth out the top. Cover and leave to set in the fridge for at least 4 hours.

Before serving, place the almonds on a lined baking tray. Drizzle over the honey and toss to coat. Bake in the oven at 160°C for 10 minutes, until golden brown. Remove from the oven and sprinkle with sea salt.

When ready to serve, carefully remove the cheesecake from the springform pan. Transfer to a serving plate and drizzle with melted chocolate & sprinkle over the honey almonds.

whittakers.co.nz

A fine balance

Holly Brooker from Parenting Place offers a parent’s gentle guide
to reining in screen time. 

While there are real benefits to all those handy screens in our lives (connection with faraway loved ones, online grocery shopping and relatable parenting memes would be my top three), there are also down sides. When screen time isn’t balanced with the other things that make us happy humans (things like exercise, sleep, time outdoors and, most importantly, face-to-face connection), the benefits are overpowered by the negatives.

Recently, the annual Nib Insurance State of the Nation Parenting Survey, which canvasses the issues and concerns of parents around New Zealand, released more research results showing what parents are struggling with the most.  

The results reveal that 70 percent of parents and caregivers are concerned about their kids’ tech use, with 24 percent revealing they are “extremely concerned”. However, two-thirds (66 percent) of us admit we rely on technology as a distraction for children. Easy babysitter, right?

Are we addicted? 

What is interesting about this research is that parents admit lacking discipline when it comes to their own screen time and their inability to model healthy device use. 

In fact, a whopping 50 percent of the parents surveyed said they themselves felt addicted to their devices. I’m sure most of us can relate. We are living and parenting in the thick of a digital era and can feel this constant push and pull as we use tech while also trying to maintain balance for our families.

The family hui 

I’m a big fan of the “family reset”. There can be more buy-in when boundaries are discussed as a family (in a family meeting or hui), and there’s an opportunity for kids to identify the positives and negatives they see from device use and feel heard as they voice their opinions too. Be honest, share your own thoughts and concerns – it’s great to share how too much screen time affects us as adults as well.  

If tech time has crept in as the default activity at your place, you might want to chat with your kids about ideas for offline things to do. Joining your child in these activities can help them transition back into the real world − whether it’s a board game together, a walk to the park to kick a ball, or doing something creative together. 

Walk the talk

The thing is, kids learn by what they see more than what we say. So if we keep harping on about the dangers of screen time but are constantly on our phones ourselves, the message is murky.  

I’ve found that turning notifications off, deleting social media apps and news apps with never-ending feeds, and even using grey scale has helped me rein in my screen use and makes my phone less enticing!

Putting limits in place

Limits are good. While we can’t live in a screen-free bubble, we can put boundaries in place around when, where and for how long our family can use devices. We can also have family limits around what content our kids are consuming.

Every whānau is different and parenting isn’t black and white. How much access to technology you want your kids to have is something you get to decide for your family, and limits might vary according to circumstances or change as your kids get older. 

When we set limits, it can take a bit of work to stick to them and continually reinforce them. Patience and consistency are key here. Kids are wonderfully adaptable – they will adjust to the new framework and find fresh ways to spend their time. They’ll also benefit hugely from the developmental opportunities that time offline can bring.

Trust your own instincts, weigh up the pros and cons, and figure out where your family values lie, then set the limits you want for your family. And apply them to yourself, too.

Then, when all of that hard parenting work is done, sit down with a cuppa to enjoy that gripping show on Netflix you’re hooked on. 

parentingplace.nz

Happily ever after

Wedded bliss starts well before the walk down the aisle. Get ready for your big day with these stress-saving wedding planning tips

The best day of your life shouldn’t also be the most stressful. But that’s often the case when couples find themselves out of their depth and out of pocket before the event has even taken place.

Here are some top tips for putting together a memorable wedding that everyone can enjoy, especially the bride and groom.

Start planning early

While some couples can plan a wedding in just a few weeks, it’s highly recommended you allow yourself plenty of time. There can be a lot more to do than first anticipated. Research your ceremony and reception locations early, as these can get booked out months, even years, in advance. Also look at booking a photographer, florist, cake, band, and hair and makeup artists.  Invites can be sent just a few months prior to the wedding, but sending “save the date” cards will help guests get themselves sorted with accommodation and travel arrangements. There are also websites like withjoy.com which you can use to send “save the date” emails – a great way to save money on printing.

Set a budget and stick to it

In New Zealand, the average cost of a wedding is said to be around $35,000 these days, but can often cost far more. It’s important to decide what your budget is before doing your research, to avoid any disappointment or overspending.

While you’re researching, work out what you’d prefer to splurge on and what you’re okay cutting back. Remember, a wedding doesn’t need to be expensive to be perfect for you. 

A backyard bash can save tonnes of money on venue hireage, or consider a cocktails-and-cake ceremony and reception rather than a sit-down meal.

Renting anything over purchasing can also be a good way to save dollars. Wedding rentals are big business, with couples renting everything from bridal gowns to signage. 

A destination wedding can be a good economical option, too, with many island resorts offering cheap packages – and it doubles as the honeymoon!

Don’t be afraid to delegate

The bridal party might end up doing most of the extra work, but that doesn’t mean you only have a small group to rely on. 

If you’re sticking to a set budget, enlist the help of friends and family who might have specific talents. For example, take note of an ace cake maker, a creative type to do the flowers or design invitations, or a keen sewer to help make the bridesmaid dresses.

In cases where the budget allows, consider a wedding planner, who will help coordinate everything and everyone in the lead-up, and who can also stay for the wedding day to ensure everything runs smoothly.

Stay organised

Create a timetable for the day, as well as a spreadsheet that includes all the vendors and their contact details. Give these to everyone involved in the running of the day. It can be handy for each vendor to know who they’re working alongside and they can contact each other if need be, in your absence. It’s also a good way for the bridal party to pick up anything that needs doing in the lead-up or on the day. 

Get to know some of the best in the business that Tauranga has to offer.

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Classic charm

These retro and rustic caravans will take your event to a whole new level.

It was in the midst of planning their own wedding that Nadia and Marcel Stannard came across a cute little caravan named Miss Tea. With their combined creative flair and passion for service, transforming Miss Tea into a mobile bar has been a dream come true for the pair. Since then they’ve gone on to refurbish their second caravan, the 1959 Gipsy.

Fast-forward to today and Mount Vintage Bar is a full-time gig, with the aim to provide everything you need in a wedding bar, without worrying about the set-up or pack-down.

Offering bespoke packages to suit any size, budget and event, they offer a fully-equipped caravan bar with industry-standard beer fridges inclusive of bar staff and glassware.

The BYO service is set up to save you money by buying your choice of drinks direct, then Mount Vintage Bar does the rest. 

There are two options to choose from. Miss Tea is a rustic caravan bar catering to 80-120 people, while Gipsy is a 1959 retro caravan catering for larger events.

They supply all power connections to plug into the household supply
or, should you need to host remotely, can plug into a generator.  

Each package is designed to suit different occasions and they only require a 10 percent deposit upon booking.

Mountvintagebar.co.nz

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Desiree Osterman Makeup

Having trained under the guidance of makeup artist Bobbi Brown and Mr Uemura (Shu Uemura Cosmetics) in London, Desiree provides
professional makeup, producing beauty that's your own, only skilfully enhanced using current up-to-the-minute makeup products and techniques. Also a freelance hair stylist, Desiree offers a complete
package for both hair and makeup for the entire bridal party, including a team for larger wedding parties. 

In New Zealand, Desiree’s freelance work has included fashion shows for Karen Walker, Kate Sylvester, Trelise Cooper and magazine editorial work
for Oyster, Next, UNO Magazine, Women's Weekly and Woman’s Day, Glassons, Coke and Levis.

Desiree travels throughout New Zealand and afar.

Makeupartistdesireeosterman.com  

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White Silk Bridal

White Silk Bridal Couture specialises in creating luxurious custom bridal gowns from design through to the final fitting, ensuring a beautiful journey that brides will have to treasure for a lifetime.

Using the finest fabrics and techniques, each gown is carefully handcrafted with meticulous attention to detail, to bring visions to life. With more than 15 years of experience creating for local and international brides, White Silk Bridal commits to turning dream gowns into realities.

White Silk Bridal will alter gowns purchased elsewhere to ensure every bride is confident and aisle ready.

whitesilkbridal.com

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Hand-Picked Flowers

Florist Kelly Scawin believes that her business is about the beauty of nature, a sense of home and the sharing of her love of flowers with others. She works closely with couples to advise and guide you while you navigate your way through your wedding journey.

From bouquets and buttonholes to ceremony and reception displays, her goal is to create floral designs and installations to enhance your space and create an atmosphere that represents couples and impacts guests.

Kelly works closely with an amazing selection of local growers and wholesalers throughout New Zealand and prides herself on sourcing unique flowers and foliage. She’s experienced, passionate and focused on making your wedding day your best day.

Hand-picked.co.nz

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Meredith Lord Photography

Recently featured in British Vogue, Meredith Lord creates images that are stunningly editorial, with an aesthetic that is modern, fresh and fun. 

Her friendly and relaxed approach to photography (clients can expect to have plenty of laughs when she is around) has an uncanny ability to make her couples feel at ease. This enables her to capture the magic in the little moments – the ones where no one is watching, but that evoke the emotion of the experience – and weave together the story of her couple's day in an incredibly beautiful and elevated way. Meredith loves to work closely with couples who like to have a bit of fun, creating captivating and unforgettable memories that will last a lifetime. 

She works throughout New Zealand, as well as in Europe and the United Kingdom, capturing timeless love stories for modern romantics.  

meredithlord.com

Your true north

If you could work out what really drives you as a person,
what change could you make in the world? We meet Catie Noble
from Upward, who does exactly that for her clients.

Words Jenny Rudd  |  Photos Jeremy Bright – Grabb

Imagine you’re giving a speech to announce the closing down of your business because you’ve achieved everything you set out to do. Catie Noble, owner of Upward, would sound something like this.

“Thanks to our mahi, everyone now knows what impact they’d like to have on the world, and they have a plan to make it happen. Our world is getting better, because every person is doing what they care about, and they are doing it well.”

Based in Taupō but with clients in Tauranga and further afield, this is one of the many tools Catie uses in her workshops, regular coaching and activity sessions to help businesses and ambitious individuals do better.

There’s some noise in the background during our interview, so I ask where she is. Wellington airport, en route to Climate Action Marlborough. Over this week, Catie has: Problem-solved a global go-to-market strategy for a New Zealand beauty startup, brought together teams in a large corporate to help them uncover the “stinky fish” that was creating a business-limiting culture (and gave them tools to resolve it), and met with one of her regular clients, a high-end interior designer. And that’s all before immersing herself into climate solutions in the South Island.

“I’ve spent the last 20 years listening to people and extracting the core issues holding them back. I take their stories and experiences, distil what’s happening for them, and help them get clear and take action. And like any business owner, I’ve made a bunch of mistakes, faced tough challenges and had to come up with novel ways to solve them, and brought my team along for the ride.” Clearly she’s good at it.

It’s a modest description of the last two decades. Catie has built and sold successful health businesses, and was awarded the Supreme Business of the Year and Excellence in Business Leadership at the BNZ Taupō Business Awards. As president and chairperson of Taupō’s Business Chamber she led them through a huge transformation, then sat on the board of the region’s economic development agency. Recently Catie was an advisor on Electrify, an accelerator for female-founded startups, and the business she mentored, Vince, completed a successful capital raise during that time.

Not one to sit still, she’s a voracious learner. COVID-19 lockdowns provided the opportunity to do a post-grad certificate in leading Change
for Good, designed by education visionary Francis Valentine, CEO of Mind Lab.

Catie says that the business owners, senior executive teams or high performers that she works with often come to her knowing there’s a problem, but can’t articulate what it is. It’s when the task ahead seems messy and woolly that Catie really adds value.

“People who want to push themselves are well-suited to working with me. They know they can do more but in our overloaded world they might struggle with decisions or get overwhelmed with what needs to be done. I straighten out their thinking and get them cranking. I've worked with tech startups, founders, heavy industry, tradies, national utilities in New Zealand (Catie’s a geothermal enthusiast), and everything in between. I want to work with interesting people on interesting problems. If you want to make the effort, then I'm ready to jump in.” 

Upward.nz

Perfectly poised

Oliver Road’s recent expansion into Hawke’s Bay brings their
specialist real estate services up to a whole new level.

Words Jo Ferris

Six years ago, Cam Winter believed there to be a gap in the Bay of Plenty market for an estate agency focused solely on representing unique, high-value homes. As Oliver Road approaches 150 sales totalling more than $340 million, it’s clear this gap did indeed exist. 

Joined in 2019 by Jason and Abigail Eves, and Ben Hawan in 2022, the team’s success, in Cam’s words, can be attributed to “relentless, continuous improvement across everything we do, along with a clear focus on doing one thing well, along with an unwavering commitment to each and every client and the outcome of their sale.”

Throughout the recent market correction, Oliver Road invested heavily to ensure their luxury real estate marketing platform remained unrivalled in their industry – recently taking on a full-time digital and marketing manager. Mckenzie Comer is a seasoned digital and social media professional with an impressive track record that spans over six years. Throughout her dynamic career, she has made her mark leading digital strategies for various clients, including some of New Zealand’s most prominent corporate giants. 

“In the ever-expanding digital landscape, strategic cross-channel paid marketing ensures that our real estate content doesn't just look good but reaches the right audience in the most effective manner,” says Mckenzie. Her comprehensive understanding of optimising campaigns to ensure maximum reach and engagement are already paying dividends for Oliver Road and their clients, with new buyer enquiry and offers being made on properties that can be directly attributed to her talented efforts behind the scenes.

Last year, Oliver Road also employed a talented photographer full-time, ensuring this important task could be approached with time and space, something Cam believes “can’t be said for real estate photographers with 30+ shoots to juggle every week.”

Photographer Jerusha Razey can’t get enough of this new pace and what it means for Oliver Road’s clients. “It’s so special being able to photograph a beautiful property across multiple days, combining sunrise, golden-hour, twilight and more without having to convince a client that the spend will be worth it. Or worse, having to call and postpone their booked time to catch up on a backlog of other shoots due to bad weather the week before!”

It’s clear how important Cam believes this to be, adding, “Photography is arguably the most fundamental element of any real estate campaign. To produce anything less than exceptional is not an option.”

Beyond Oliver Road’s foundational Bay of Plenty operation, late last year the agency opened in Hawke’s Bay, partnering with experienced local agents Nic Goodman and Fiona Harper. Some years ago, Nic and Fiona identified Oliver Road as a unique, luxury estate agency with exceptional marketing selling high-end homes in Bay of Plenty. They set their sights on bringing Oliver Road to Hawke’s Bay and are proud to have recently formed this exciting partnership. “Sellers of Hawke’s Bay’s most fabulous homes have waited long enough for a specialist agency, one that can deliver world-class marketing and superior results,” Nic says, adding, “we’re here to prove that the wait is over.” Beyond the two “Bays”, a third office servicing the Coatesville and wider Rodney area has just launched, and plans are underway further afield to bring Oliver Road’s specialist approach to both Queenstown and Christchurch.

Accolades including the recent “Best Independent Luxury Real Estate Agency in NZ” for the third year running (Luxury Lifestyle Awards), along with Jason’s position in the top one percent of salespeople nationwide (RateMyAgent), it could be fair to conclude that, as one recent client wrote in reviewing their experience, “These guys are without doubt the absolute best in the business.” 

Oliverroadestateagents.com

Taking charge

It took a health scare for Scandi Health Coaching owner Sofie Falk to find her true calling – helping other women realise their potential through self-care.

Words Hayley Barnett
Photos Gleeson Royfree

Sofie Falk often thinks about the day she woke up exhausted. Reflecting on the night before, there didn’t seem to be any explanation for the worst fatigue she’d ever felt. She wasn’t hungover, the kids hadn’t kept her up, and she’d gone to sleep at a reasonable hour. 

She dragged herself out of bed and managed to get her kids to daycare and school, but immediately returned home to sleep for six hours.

“When they came home I put them in front of the TV and went back to bed,” she explains. “From then on I started having horrible night sweats, my lymph nodes were swollen all over my body and I had constant migraines.”

The Tauranga mum of three went through the hospital system for a year and a half, having x-rays and ultrasounds and biopsies of her lymph nodes. They were consistently swollen, which indicated that Sofie had chronic inflammation throughout her body.

“After a lot of different tests, I was eventually discharged from hospital
as a ‘diagnostic dilemma’. But I knew there was more to it.”

That was the beginning of Sofie’s foray into the natural therapy world. With a degree in Sports Science, and having worked in areas like human nutrition at The University of Auckland, a lot of holistic treatment was foreign to her, but she also knew there was a chance she could treat whatever it was that she was fighting by changing her lifestyle. She saw a naturopath who advised she cut out caffeine, gluten, dairy and alcohol, and after just a few weeks she noticed a massive difference. Her migraines had disappeared, she started sleeping well and the swelling in her lymph nodes dramatically improved.

“I felt like I'd got back to myself. I started wondering how many other people were out there suffering and thinking it’s just mum life or some horrible illness they can’t shake.”

Blessed with newfound energy and vitality, Sofie decided to upskill by doing a health coaching course, to find out about the latest research in holistic medicine and nutrition. “I found my calling,” she says. “I needed to work with women, to help them become the women they know they can be.”

From there, Scandi Health Coaching was born, and soon Sofie was organising health retreats. She had been to a few herself in the past and knew there was a gap in the market for something low-key, affordable and less, well, hippie.

“The retreats I’d been to were expensive and they were the kinds of places that make you sit around a campfire burning up your notes,” she laughs. “I wanted a normal one, where you can opt in or out of anything and just have time to yourself. I wanted to offer women a quiet space to notice what we need to notice.”

The last retreat featured vegan chef Mila Arena of delivery service V On Wheels, as well as Encore Pilates owner Fanny Peters and yoga teacher Estelle Harman, all known experts in their fields. The retreat offered yoga, breathwork and pilates, with massage, reiki and beauty treatments as added extras.

Coming up on her fourth retreat in October, Sofie dreams of taking groups of women to the Cook Islands and Australia. Right now, they’re being held closer to home, like Paradise Valley in Rotorua.  

“I grew up in Sweden and it was normal for people to attend retreats regularly,” explains Sofie. “I want my retreats to be for the everyday woman. Why can’t we all go somewhere exotic on our own or with a friend for a week, to recharge?” For now, Sofie is focussing on balancing work with family life, keeping her revitalised sense of self well nourished.
“I don’t want to tip over into burnout. The demand is there so I’ll carry on offering it, but I might have to hire a bigger team at some point!” 

Scandi.co.nz

Cambodia calling

Liz French travelled to Cambodia and experienced firsthand the work of the
Tauranga-based Cambodia Charitable Trust, meeting her sponsored child and learning about the brutal history of this beautiful country.

Words Liz French

It’s an emotional moment when a 16-year-old high school student weeps with gratitude for the difference you are making in her life. Sear Sun Nary attends Ang Rokha Secondary School in the Takeo province south of Phnom Penh. My $60 per month, less than I spend on lattes, not only helps her but takes the pressure off her family, who live in a home smaller than my lounge, without running water or electricity. Dad farms their couple of cows, two pigs and a few chickens. Mum is a vendor, a precarious job at best. 

Our Cambodian experience began in Phnom Penh. We took a tuk-tuk from the airport to our city hotel, the first of many rides in these rickshaws with open sides pulled by a motorbike, or with the engine incorporated in the more sophisticated ones. We soon discovered that if your group has more than one tuk-tuk, it becomes a race. We shot through frenetic streets full of scooters and a surprising number of late-model cars, all vying for road space in the chaos. 

It’s a culture shock to arrive in a seething city, winterised bodies hitting mid-30s temperatures. The White Mansion, a former American Embassy residence, provided just the oasis of respite we needed, with large air-conditioned rooms, a cool pool and superb breakfasts, all for around NZ$100 a night. Mid-range accommodation is amazingly reasonable in Cambodia.  

The next morning, we hit the markets. The Toul Tompoung, or Russian Market, harks to its popularity with Russian expats in the 1980s. It’s a labyrinth of stalls and sensory sensations where freshly skinned poultry hangs near stands of cheap clothing, trinkets, machinery components and cosmetics. The Phsar Thum Thmei (meaning New Grand Market), better known as Central Market, was completed in 1937, and fans out from a high art deco dome. More of the same in a slightly more salubrious and orderly setting. 

The rarity of old people in Cambodia reflects the way Pol Pot virtually wiped out a generation. You cannot visit Phnom Penh without acknowledging this harrowing history. The Tuol Sleng Genocide Museum (referred to by Khmer Rouge as S21) is a former school where, between 1975 and 1979, thousands endured torture and the exacting of false confessions before death. Rooms that held hundreds are now sparse spaces with subtle suggestions of the horror. Boards display photos of victims, one a commemoration of Kerry Hamill from Whakatane, who was plucked from his yacht off the coast and eventually executed. I felt I held my breath the whole time I was there. 

It was a privilege to visit schools with Denise Arnold, founder/director of the Cambodia Charitable Trust. An immeasurable difference has been made by asking what was needed and delivering just that, by improving teacher training, and supplying basic needs like libraries and toilets. Her (and by default our) welcome reminded me of the way Sir Edmund Hillary was revered for his work with the Sherpas.

I was particularly taken with the children, who seemed equally fascinated by a little white lady. I was mobbed by primary kids on break and trailed by preschoolers, all in pristine uniforms, when visiting one of their homes reinforced their subsistence existence. Travelling with someone who has been there many times meant interesting off-the-beaten-track places, like the homestay where we were hosted overnight and saw their thriving cotton weaving cottage industry.  

I was distressed by the proliferation of single-use plastic. But what can you do when the water is not fit to drink, when life in a third-world country is tough enough without worrying about the state of the planet? We even cleaned our teeth with bottled water. Plastic is strewn along the roads, and when we went to the top of a hill to see some ancient ruins and rural views, we climbed hundreds of steps littered with debris. It seemed that to be clear of rubble you had to be a regal or religious site. The Royal Palace grounds in Phnom Penh were a pristine vision; temples were tidy.

Our travels took us to Kampot, an attractive town with a sprinkling of French colonial architecture where an English woman owned our hotel, a cleverly converted cinema, and a Dutch expat ran our favourite riverfront restaurant; then to Sihanoukville on the coast where it was nicer to see the sea than the effects on the skyline of huge Chinese investment. It was a relief to hop on a plane to Siem Reap.

For many tourists, Cambodia is Siem Reap. They pour into the modern airport, take wide tree-lined streets into the bustling centre, stay in one of hundreds of hotels (ours was jaded but had a resort-quality pool), and eat cheaply in restaurants galore, many on Pub Street. Cocktails for a couple of dollars? Another one, please! Though it was quiet on the tourist front, we saw more Europeans here than the entire trip to date.

Angkor Wat is the drawcard. Angkor Wat means City of Temples and is said to be the largest religious monument in the world. This UNESCO World Heritage Site of over 160 hectares was built in the 12th Century, the work, our guide told us, of 6,000 men and 4,000 elephants. Endless wall etchings depict bygone battles, and restoration work is never ending. There are several areas, so it pays to have a local guide and a tuk-tuk. The clean, green jungle setting is a balm to the soul. 

I left my soul with the children of Cambodia, with their joy in education and the love and appreciation they showed for these visitors from a far land bringing them a brighter future. Nary, who I sponsor, wants to go to university and have a career. I will support her all the way. 

To sponsor a child through the Cambodia Charitable Trust, visit cctnz.org.nz

Baker Gatherer

Hamiltonian Dane McGregor, otherwise known as the Baker Gatherer, started his baking journey with a love of food, childhood nostalgia, curiosity, and a willingness to experiment and create. Constantly learning and trialling new recipes and techniques, Dane has kindly shared some of his successes with UNO.

Beer and Pretzel Cupcake

A beer and chocolate-flavoured cupcake, topped with cream cheese buttercream and pretzels.

Prep time: 40 minutes

Cook time: 20 minutes

Makes 12

Cupcake

130ml beer

120g butter

40g cocoa powder

200g caster sugar

1 large egg

70g sour cream

1 tsp vanilla extract
120g plain flour
1¼ tsp baking soda

For the Top

80g butter, room temperature

150g cream cheese, room temperature

420g icing sugar

1 tbsp milk

Pretzels

METHOD

Preheat the oven to 170°C bake and line a cupcake tray with 12 cupcake cases. Set aside.

In a medium-sized saucepan, add in the beer and first measure of butter. Stir on a low heat until melted and combined. Do not boil.

Remove the saucepan from the heat, then whisk in the cocoa powder and sugar until dissolved. Allow to cool slightly.

Using a freestanding mixer or handheld beater, beat together the egg, sour cream and vanilla in a separate bowl until combined.

Slowly pour the beer and butter mixture in with the egg mixture, while still beating on a low speed. When combined, add in the flour and baking soda and continue to beat until smooth.

Transfer mixture to a small jug and pour into prepared cupcake cases, filling to about ⅔ full.

Bake for around 16-20 minutes or until a toothpick comes out clean and cupcakes spring back when touched. Remove from the oven and allow to cool.

For the buttercream, add the butter and cream cheese to the bowl of a freestanding mixer or using a handheld beater, and beat for about 2-3 minutes until well combined.

Add the icing sugar in two stages, beating for another 3 minutes between each addition. If the buttercream is still quite firm, beat in small amounts of milk until desired consistency is reached.

Pipe blobs of buttercream on top of cooled cupcakes and decorate with pretzels. You can either roll the top of the cupcake in a saucer of broken pretzel pieces or spend some time arranging pretzels on top by hand. Enjoy!

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Banana, Peanut Butter and Bacon Cupcake

A soft banana cupcake, topped with peanut butter buttercream and crispy bacon.

Prep time: 40 minutes

Cook time: 20 minutes

Makes 12

Cupcake

100g caster sugar

20g brown sugar

140g self-raising flour

½ tsp baking soda

2 large eggs

125g butter, softened

½ ripe banana (approx 70g)

1 tbsp milk

For the top

4-5 slices of streaky bacon
150g butter, softened
60g smooth peanut butter
270g icing sugar
1 tbsp milk

Peanut crumb

30g smooth peanut butter

30g icing sugar

METHOD

To start, flick oven on to 180°C bake and fill cupcake tray with cases. Set aside.

For the cupcakes, whisk together the sugars in a freestanding mixer.

Sift in the remaining dry ingredients and then add the eggs, butter and mashed banana. Beat for about 60 seconds.

Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.

Fill paper cases about ⅔ full and bake for 16-20 minutes or until cupcakes spring back when touched. Allow to cool completely.

While the cupcakes are cooling, flick oven on to grill and grill slices of bacon on a sheet of greaseproof paper until cooked and crispy (or follow directions on pack). Allow to cool while you make the buttercream.

For the buttercream, beat butter and peanut butter in freestanding mixer
for 5 minutes, scraping sides down occasionally.

Sift icing sugar and add to the butter mixture in two stages, beating for another 3 minutes between additions.

On a slower speed, add the milk, then turn mixer speed back up and beat for another few minutes.

To make the peanut crumb, mix peanut butter and icing sugar together until it forms an even crumb and set aside.

Once the cupcakes and bacon are cool, pipe a blob of buttercream, cram full of crispy bacon, and sprinkle with the peanut crumb. This will have you all shook up!

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Sconut

A fusion of a scone and donut, covered in cinnamon sugar and filled with jam and cream.

Prep time: 40 minutes

Cook time: 15 minutes

Makes 16-20

Sconut

510g plain flour

5 tsp baking powder

Pinch of salt

1 tbsp sugar

2 tsp cinnamon

1 tsp nutmeg

60g butter

¾ cup milk
1 tsp vanilla extract

Cinnamon sugar

80g butter, melted

200g sugar

1 tbsp cinnamon

Filling

4 tsp water (optional)

1 tsp gelatin (optional)

200ml cream

80g icing sugar

1 tsp vanilla extract

Strawberry jam

METHOD

To start, flick oven on to 180°C bake and line an oven tray with baking paper.

Using a large bowl, add all of the dry ingredients and mix thoroughly.

Add the butter and rub in to dry ingredients until it resembles a fine crumb.

Finally, pour in milk and vanilla, and mix through with a knife until dough comes together (add a little more milk or flour to get the right consistency).

Turn dough out onto a floured bench and knead for about a minute before rolling dough out to approximately 1cm thickness.

Using a circular cookie cutter or upside- down drinking glass, cut out circles of dough and arrange them on a prepared baking tray. Bake for 15 minutes or until risen and cooked through.

While baking, start prepping the cinnamon sugar. Melt butter in a bowl and set-aside. Also mix together the sugar and cinnamon in another
bowl too.

When the scones come out of the oven, immediately coat them in melted butter and cover with cinnamon sugar one at a time. Set aside to cool completely.

Once cooled, it’s time to fill with whipped cream. I like to use gelatin to stabilise the whipped cream, which then holds nicely inside the sconuts.

To start, add the water to a ramekin, then sprinkle over gelatin. Allow to sit for roughly 5 minutes.

Either using a freestanding mixer or a handheld beater, beat the cream,
icing sugar and vanilla for a minute to combine.

When the gelatin is set, place in the microwave for 10 seconds to melt back into a liquid before pouring into the cream mixture while beating on a high speed. Continue to beat until whipped.

To assemble your sconuts, slice in half, pipe with whipped cream and add a dollop of strawberry jam. Perfect to enjoy with a hot cup of tea!

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Spiced Rose Shortbread 

A smooth and warmly spiced shortbread, topped with sweet and fluffy rose-flavoured marshmallow.

Prep time: 30 minutes

Cook time: 15 minutes

Chill time: 30 minutes

Makes 12

Shortbread

180g butter, room temperature

70g icing sugar

225g plain flour

1 tsp cardamom

1 tsp cinnamon

1 tsp ginger

1/2 tsp salt

Marshmallow

60ml boiling water

1 tsp gelatin

100g caster sugar

1 tsp rose water

Pink food colouring

Dried rose petals (optional)

METHOD

Using a handheld beater, cream together the butter and icing sugar
until pale and fluffy. Add flour, spices and salt and mix through until a firm dough is formed.

Roll out dough until 1.5cm thick and slice into rectangles. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.

Preheat oven to 180°C fan bake. 

When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.

For the marshmallow, add boiling water and gelatin to a large bowl, stirring to dissolve. Add sugar, rose water and colouring, and beat with a handheld beater on high for 10 minutes until thick, fluffy and sugar has dissolved.

Pipe on top of cooled shortbread and sprinkle with dried rose petals.