It’s all Goode in the hood

Auckland’s popular gastropub Goode Brothers has left the nest to land in Bethlehem. UNO pops in to see what makes it so special.

Goode Brothers has always been about family. It’s right there in the name. Across its four locations in Auckland, the popular gastropub has been a place where you can be equally comfortable having a meal with your loved ones or a night out with your family or friends.

This is why UNO was excited to hear that Goode Brothers had not only welcomed a new addition to their family but that it had also left the Auckland nest.

“We’re super excited to be part of the Bethlehem community,” Jamie Freeman, Goode Brothers’ head of operations enthuses from the freshly opened venue. “We believe Goode Brothers “There’s space for everyone here,” Jamie smiles.

The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open has the potential to become a local favourite, and we're already seeing how the community vibe is shaping up.”

Situated on a prime corner spot in Bethlehem Town Centre, Goode Brothers is hard to miss and ready to welcome you in with open arms. Once inside, it’s spacious and inviting. Like its Auckland siblings, the space has been carefully designed into subtle sections that allow for versatility. You can make yourself at home hosting a family celebration in one of the large booths, enjoy a meal out at one of the stylish dining tables (that along with traditional condiments also comes complete with a pot of fresh basil) or just pop in for a casual drink and a catch-up at one of the high-top areas.

“There’s space for everyone here,” Jamie smiles. The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open kitchen is sending out incredibly enticing aromas along with the fresh, Kiwi-Italian-inspired favourites that make up the menu.

Along with traditional favourites like pizzas, pasta, fish n’ chips and burgers, all freshly prepared from quality ingredients, Jamie is particularly proud of the fun elements that are woven into the dining experience.

“Our food is ideal for those seeking a casually elevated dining experience,” he says, citing their hero dishes like the Pork and Wagyu Brisket Meatballs. This showstopping dish offers a touch of drama by being lit with flames as it’s served. Another dish we’re dying to try is the Spaghetti Cacio e Pepe, which is also served flaming, only not from a plate. Instead, it is served at your table from an absolute behemoth of a parmesan wheel.

But it’s not all about the theatrics. Goode Brothers prides itself on its fresh, handmade pasta.

“Everything here is handmade from scratch,” Jamie says. “We have a pasta machine on-site.”

You can even have a go at it yourself by attending one of their famous pasta-making classes. These are held in a private room with the adult classes offering a fun evening out, and you get to leave with your own little bundle of freshly made pasta, while the school holiday kids’ classes teach them how to make their own pizzas.

“It’s something different. You can come down with your partner, have a glass of wine or prosecco and enjoy that,” Jamie says. “I think people are looking for experiences as well as good food. We want our customers to have fun with food. It’s about fresh, modern, and exciting dining, yet still grounded in the Kiwi classics.”

The jewel in the crown of the new gastropub has to be its large outdoor area. Equipped with a playground to keep the kids busy, the large deck offers plenty of seating, perfect for sunny afternoons and evenings.

And on big sporting occasions there’s plenty of screens inside and out for catching the big game. The secret ingredient in the sauce is this flexibility. Goode Brothers want to bring people together, whether that’s an intimate couple on date night, family celebrating a milestone, mates popping in for an after work drink or a group of friends on a night out, they’ll all find a home at Goode Brothers.

“We’re trying to offer something for everyone here,” Jamie smiles. “It’s all about creating that sense of togetherness.”

GOODEBROTHERSBETHLEHEM.CO.NZ

Above and beyond

The height of luxury in a private Minden enclave, this bespoke residence harmonises innovative design with the tranquillity of its lush surroundings.

words JO FERRIS

Life has a habit of moving the goalposts. Designed as this couple’s forever home, new priorities now invite someone else to change their own destiny. A beautiful home, in an exquisite setting – cocooned in a sheltered Minden valley – amid a private community.

Tucked at the end of a small enclave, the house stands above its neighbours – seemingly built into the hillside, with its bush backdrop of pongas and natives.

Towering banks envelop the home amid nature and birdsong; deceptive size and scale that includes a playground lawn.

Given the extent of lush gardens, it’s hard to believe this house was completed just five years ago. The owners wanted a future-proofed, timeless look. Without that knowledge, it’s easy to overlook how cleverly this home facilitates flexible living. A significant two-level residence – with a 2.7 metre stud throughout – it is designed with generous, wide passages and doorways for proportion convenience and a lift for access upstairs.

Colin Davis of Davista Architecture changed nothing in the owners’ vision for their family hub, merely playing with elements elsewhere to perfect the final flair. Built by 90 Degrees Construction, the attention to detail is flawless. The kitchen and dining hub is the centre of entertainment. Black cabinetry features a specially-mixed double lacquer – matte not gloss. Black engineered Caesarstone covers the bar-stool island, while an interesting finish of Dekton in the scullery adds a unique contrast.

The splashback is also purpose made – another single sheet that mimics smashed antique glass.

Dining caters for crowds; its soaring ceiling and bespoke lighting just one of this home’s many talking points. Linked with a mezzanine lounge above, a glass balustrade allows connection below, while ensuring a seamless view of scenery through the ascending wall of glass.

A kitchenette increases the convenience for family and guests, while bedrooms either side enjoy personal space.

Tone and texture dominate this home’s intrigue – highlighted with high-end Italian porcelain floor tiling in the family hub and passage. It was selected specifically for endurance and the deceptive look of dark oak timber.

An office downstairs could double as another bedroom, while the master retreat revolves around romantic privacy. A waterfall garden framed by a full-length window embraces nature, but the ensuite is pure indulgence. An oval bath for two, picture glazing framing a tropical garden and outdoor flow to enjoy the birdsong.

Detail and luxury underpin every aspect of this secluded haven. Surprise and innovation are everywhere – a home for today, designed for the future.

8 Minden Hill Lane, Minden

OLIVERROADBAYOFPLENTY.COM

Celebrate the Eastern Bay

If stunning scenery and sun-filled days aren’t enough to draw you to Whakatāne and Ōhope this autumn, event season certainly will – and there are plenty to choose from.

Flavours of Plenty events

Scales and Ale’s
Saturday, April 5

An evening of exceptional flavours at Fisherman’s Wharf. Indulge in a four-course dinner, each course paired with craft beers sourced from the region. Enjoy delicious, locally grown produce while taking in the stunning harbour views. This event is a must for beer lovers and foodies, offering a fusion of taste and ambiance. Don’t miss out on this unforgettable culinary experience, showcasing local brews and seasonal ingredients.

Tamariki Foodie Fair
Saturday, April 5

Treat your youngsters to a day of delight at the Tamariki Foodie Fair – the ultimate foodie event for children, offering fun, sensory experiences such as blind tasting, nut cracking, face painting, stilt walkers and food demonstrations for kids by kids. Food trucks will be there to serve kids’ favourite treats throughout the day at Wharfside overlooking Ōhiwa Harbour. Treat your Tamariki to a day of delight – the perfect day out for families. Free entry ensures everyone can join in, with delicious treats and selected activities for purchase.

Late Summer Farm Kitchen
Saturday, April 5

A unique farm-to-table experience celebrating the joy of cooking, sharing and savouring local produce. Set on a beautiful family farm with expansive gardens and a hand-built barn, this long summer lunch is part workshop, part cooking class, and part indulgent feast. Guests will enjoy a hands-on experience before sitting down to a long, leisurely lunch built around the best seasonal produce the farm has to offer. Whether a seasoned cook or a beginner, there’s the option to get involved or simply relax with a glass of wine and soak up the rural charm while enjoying great food, local wines, and warm hospitality.

Discover Wainui's Food Secrets Tour
Saturday, April 12

Join this exclusive food tour through Wainui, where you’ll explore the region’s best-kept edible secrets. It will take you to five carefully selected stops, each with its own remarkable story. From the oyster farms of Ōhiwa Harbour, where cultural significance meets sustainable farming, to the unlikely truffle success story, the journey unfolds as you meet local producers and taste their creations.

A Taste of Wainui Marketplace
Saturday, April 12

Celebrate the first-ever Wainui Producers Market, held in the picturesque Waingarara Valley. This free, family-friendly event showcases the region’s best food producers, offering fresh oysters and organic produce to truffles, olives, honey, macadamia nuts, berries, ice cream and wood-fired pizza. A licensed bar will be available for beer and wine purchases, while live entertainment adds to the fun atmosphere. Enjoy lunch, shop, and discover unique local produce in this scenic, community-focused event.

Cray Tails and Cocktails
Saturday, April 12

Enjoy four delicious crayfish dishes, each paired with a cocktail, all served in a laid-back atmosphere at Fisherman’s Wharf. With local produce, stunning waterfront views, and a relaxed vibe, this evening is all about indulging in tasty food and having fun. Whether you're a seafood fan or just looking for a casual night out, this event is one you won't want to miss.

To purchase tickets to any of these events, visit:

FLAVOURSOFPLENTYFESTIVAL.COM

Retail paradise

If you make a weekend of it, be sure to save time for some retail therapy. Whakatāne and Ōhope have a selection of beautiful boutiques, featuring well-loved national and international brands.

Whakatāne

Whakatāne’s CBD has come of age in recent years. The attractive and bustling town centre makes it easy to roam with a range of boutique shops. After some retail therapy, soak up the plentiful sunshine at one of the outdoor eateries. Veer off the main drag and you’ll also find a few hidden gems.

TOP PICKS

Him.Her

Tomorrow Store

Presentables

The Good Life

Tūī Aotearoa

Rosita's

Ōhope

Although it can be hard to drag yourself away from the waves of New Zealand’s most-loved beach, it’s worth taking a pit-stop at Ōhope Village to enjoy the laid-back shopping scene. Distinct and 4Artsake both offer beautiful giftware, art, clothing and accessories.

Make your bed

George Street Linen is one of those rare retail gems that is a delight to discover. Browse the ultimate selection of New Zealand-designed premium bed linen and bedding in a charming, light-filled store, abundantly stocked with inspirational textiles, home fragrances, and giftware. Their knowledgeable, friendly team prides themselves on hands-on service and passion for the brand.

110 The Strand
GEORGESTREETLINEN.COM

Style by design

Stocking top New Zealand and international labels – Deadly Ponies, Kathryn Wilson, NYNE, Elk, Lolly's Laundry, Zoe Kratzmann, Briarwood and POM Amsterdam among them – Capiz is centrally located in the heart of the shopping precinct. Its carefully curated range has made it Whakatāne’s boutique destination of choice for designer fashion, footwear, handbags and accessories.

156 The Strand
CAPIZ.CO.NZ

Other events

West End Wiggle 2025
Friday, April 11 – Sunday April 13

A traditional longboard festival presented by Salt Air Surf, this weekend includes lots of surf, art and music. This will be the event’s sixth year running.

Farming Like Grandad & Country Fair
Saturday, April 12

Experience farming as it used to be. Clydesdale horses, sheep shearing, farm animals, tractors, and farm machinery, food, music and much more for a fun day out for the whole family.

Ōhiwa Oyster Festival
Saturday, May 17

Don't miss out on this unforgettable celebration of oysters and local culture at Wharfside Ōhope. The opening ceremony will blend oyster appreciation with cultural celebration. Savour mouthwatering oysters, explore local food stalls, and groove to live entertainment from 12pm to 4pm.

A lasting legacy: 20 YEARS OF UNO

Two decades strong, UNO has been the Bay's voice, shining a light on the best of the region’s creatives, business minds, leaders, philanthropists and influencers. Now, after 20 years, it’s time for UNO to celebrate its own influence. Hayley Barnett sits down with the publication’s owners and two previous publishers to discuss how the magazine came to be, and where it’s headed.

photo ALAN GIBSON

The UNO team from left: Nicky Adams, Michele Griffin, Rebecca Meyer, Hayley Barnett and Stephanie Taylor.

As the media landscape continues to transform both here in Aotearoa and around the world, celebrating 20 years as a regional print publication seems almost unbelievable.

Looking back on two decades of storytelling, art and community, for the team at UNO, with all their years of experience in magazines, newspapers and radio, it’s obvious why this unique publication has gone the distance. Having always focused on positive stories of inspirational locals, there has been and always will be a need for connection.

Part of its success is testament to founder Andy Martin’s vision. Casting his mind back 20 years ago, Andy recalls jumping in head first.

“To be honest, I had no idea what I was doing,” he laughs.

“I was winging it from the get-go.”

More a risk-taking entrepreneur than media mogul, Andy had spent much of his career in sales and marketing, in industries from farming to oil. It was when he started up a business in building project management that he delved into media, launching a magazine called The Homepage.

“I always liked Urbis, a consumer homes magazine, and wanted to do something big scale like that, which drew me to the idea of starting a quality regional magazine,” explains Andy. “I probably wouldn’t have done it unless my father had retired at that stage.”

Charles Martin was a sports broadcaster, and wrote for publications like The Listener, as well as scripts for Close to Home, a TV series in the ’70s and ’80s.

“Dad became the editor and I did the sales, and we cobbled it together from there,” says Andy.

The main idea, he adds, was to celebrate the local people in the region.

“Dad’s big thing was all about not being topical,” he says. “The beauty of it was that you could still pick one up years later and it’s still relevant. That was quite important.”

When Charles sadly passed away 10 years ago, Andy felt his own passion for publishing fading with him. That, he said, and he’d “gone too big too soon”. Around that time he’d started printing a Waikato version and opened an office in Wellington, with the intention to publish a magazine for the city.

“Wellington wasn’t a good move,” he admits. The project collapsed shortly after it started and Andy decided to sell the entire brand instead.

From there, Jenny Rudd and Mat Tomlinson picked up UNO and, in Andy’s words, gave it a good “shake up”.

“It needed some new energy and that’s exactly what Jenny had – good energy.”

Over the next six years, UNO transformed in style and tone, taking on more of a business bent, something Jenny was passionate about.

“We attracted some amazing talent to join us, and added two more titles to our fold,” tells Jenny. “It was a magical six years!”

When the current publishers, Michele Griffin and Rebecca Meyer, came on the scene, they brought with them over 35 years of media sales experience, having been at the Bay of Plenty Times (now under the NZME umbrella) for much of their working lives. For Michele, it was her first job out of high school.

The pair had watched UNO evolve over the years and had a vision to bring it back similar to its original format, with more story telling, while continuing to shine a light on the incredible breadth of creative talent the region has to offer.

For Michele and Rebecca, it was an obvious fit.

“We saw UNO as this sophisticated, beautiful brand,” explains Rebecca. “We always admired it, and because we had clients at NZME who respected the magazine, we had an understanding of how the community viewed it.”

Neither see print disappearing any time soon, and Andy agrees. “People spend so much time on their phones these days,” he says. “To sit down and pick up a hard copy is a luxury. There will definitely always be a place for it.”

When asked about where they see UNO headed in the future, there’s no talk of moving fully online or cutting back on print quality.

“We’re lucky this region is growing,” says Michele. “One piece of advice that has always stuck with me was, ‘Stick to your knitting’. Don’t try to reinvent the wheel. We’re always listening to what the market wants, evolving where it matters – like maintaining a strong online and social media presence – but at our core, the magazine remains the heart of what we do.”

Adds Rebecca: “Ultimately, people will read it if it looks good and delivers quality content that is relevant to them.

Get that right, and everything else will follow.”

Local roots to global rise

The Bay of Plenty is home to some incredible examples of entrepreneurs
who have backed themselves and taken a concept or product to global scale. We talk to three local businesses at different stages of their life cycle – one that has been established for nearly 19 years, one nine and one three. All prove without a doubt that the best way to do it is ‘to do it’.

words NICKY ADAMS | photography  GRAEME MURRAY
hair + make-up DESIREE OSTERMAN styling LILIA CASS

Lara Henderson from Pure Mama.

Great expectations

Lara Henderson, co-founder of Pure Mama, knew from the outset she wanted her brand to go global. Picking a name for her product that would resonate with customers internationally, and taking the plunge by paying over the odds for a .com domain name, the intent was always to take her Pure Mama brand to New Zealand and beyond.

With products that have taken the pregnancy world by storm since their inception three years ago, meeting Lara very quickly dispels any notion that this was an accidental success. I must admit I was curious how these beauty products had gained such traction. Within three short years they’ve gone from being packed in Lara’s front room to being launched in the holy grail of markets, the United States. 

In person Lara is warm, friendly and inspirational in a very matter of fact way. She can systematically break down her strategy, while giving kudos to her team and strong family support, and lets it be known that she is happy to share what she has learnt from her journey with others. Lara came from a corporate background, where after completing a marketing and commercial law degree she had forged a successful career in the advertising and marketing world. She fell pregnant in 2019 and during this time a germ of an idea sprouted. 

“I went down this journey of looking for new skincare because there’s a lot of things you need to change when you’re pregnant… I questioned why there wasn’t a product out there for the modern conscious consumer that values high integrity of products but still loves beautiful packaging and refined design.” 

The quest continued after the baby was born. “I was looking for something to support my breastfeeding journey – and I couldn’t find anything natural I could use on my skin. I had this idea for a range of products to support women on their pregnancy or post-partum journey. I started doing research and I ran an online survey of about 700 women. The further I dug into it the more I discovered there was an opportunity in the market.” 

Ten months post-partum she went for a meeting with an old colleague and mentor. He listened to her idea and saw the potential. “He really gave me the confidence to push go.”

Two years of product development and packaging design research followed before coming to the market in 2021 with three product lines (SKUs): Belly Oil, Bump Scrub and Nipple Butter, and a gift set. I noted it was intriguing how Lara had navigated the world of skincare, when it wasn’t an area she was familiar with. “I didn’t realise but there are amazing manufacturers in New Zealand that can produce skincare, so I pitched my concept to one of the leading laboratories here. For them to take you on as a client they have to believe in your potential as a business. I took my formulations on what I would like to have in it, which became my core ingredients. I’d researched every single ingredient and every single competitor product, and then worked with an advanced skincare chemist to bring a product to market that has stability for three years and with ingredients that all work together.”

The process of bringing the product to market was a learning curve; there was the science behind the product, as well as the slow and arduous task of getting everything absolutely perfect. Add to this the cost – estimated at about $120,000 to get to this stage, and, Lara points out, “I had to really believe in it.” Lara has a surety about her which gives her real gravitas. Despite her conviction in her product, launch day was, she says, “terrifying”. Here she had experience to draw on though. “Turning on the website was where my digital marketing came in – I understood the consumer journey.” 

Lara Henderson from Pure Mama.

Going live in May 2021, the minimum order to start manufacturing was around 2,000 units per SKU. Within three months the Belly Oil had sold out, with the other products also performing incredibly well. This, she says, “gave me a clear indication of proof of concept – there was a market need out there and the product was good enough to sell (we haven’t changed our formulation since day dot).”

The first 12 months in New Zealand were really promising, and, says Lara, “I’d looked at New Zealand, Australia, as well as the US and the competitive landscape across all of those markets. And I still felt strongly that we had a positioning in there – that was always my intention – but to get that proof of concept in a test market like New Zealand is amazing.”

With the success of the product followed a gradual expansion of the team, which now numbers at five. Maggie was first on board in October ‘21 to support with sales and partnerships, Lara’s sister Yasmin who had been integral since the offset during the company conception officially came on board as a partner and full time in September ‘23. With her came high-level expertise in corporate finance. The team are all in accord, with the ability to have honest, frank dialogue and respecting each other’s opinions. Lara believes, “One of our strengths as a team is that we adapt and change really quickly to help optimise us as a business.” 

While the original formulation hasn’t changed, the pursuit of perfection continues with constant tweaks to the packaging (which it is obvious Lara is passionate about), and the addition of gift sets and Magnesium Body Rub. Ten new launches are dropping in 2024/5, which the loyal Pure Mama community will all be waiting for expectantly. The social community of 48,000, Lara says, is something she really values, and she personally responds to the direct messages which fly around with questions about quality, performance and general queries. The connection with her people has been loyally rewarded – back in August 2023 word got out that Kourtney Kardashian was looking for recommendations for clean body care recommendations for pregnancy. Lara asked her community to support her, and they did. In addition, “we were able to get products to Kourtney through numerous different channels.” Lara waited in anticipation, but heard nothing. “Then Kourtney had her baby and an article came out around what she packed in her hospital bag, and our Nipple Butter was featured – and then another article came out about her pregnancy skincare regime and all three of our other products were there. What I love about Kourtney Kardashian is that she’s so conscious about her skincare. She looks at every ingredient, she checks with everybody about what she puts on her skin – so for all four products to be recommended by her is absolute gold for a business like ours.”

Despite the fleeting euphoria, Lara is a pragmatist. “It’s a moment in time, and you’ve got to take those wins and go ‘what am I doing next?’ I’m not particularly great at celebrating the achievements. I often look at opportunities it opens and then ask, ‘what's next?’”

It’s very clear though that the wins come down to strategy, rather than lucky breaks. Lara and the team have worked hard at not just producing a premium product, but at ensuring it has exposure to the right audience. Despite over two hundred requests from potential retailers in the first two years, from the outset she had her eyes set on MECCA, a premium beauty retailer with global recognition, and Pure Mama launched with them in July ‘23. Although it was put into a test category, the products have outperformed all expectations.

There are no current plans to vastly diversify, as Lara points out: “We’ve got a consumer for a limited amount of time – we’re very niche but our potential is huge. We want to be the best at what we do and we want to offer the safest highest grade products for the pregnancy and postpartum journey.”

With business booming Lara is amping up for the next challenge. For the last 12-18 months she has been working her way into the United States, where they’ve secured Macy’s, Nordstrom, Revolve and Erewhon (the cool kids’ upmarket store of choice in California). Manufacturing will continue in New Zealand, and Lara is confident in their ability to upscale. Nevertheless, it’s terrifying and exciting all at once; scale, logistics and funding all have to be considered – production is being upped at a vast rate, and myriad international rules and regulations will be navigated. 

Pure Mama’s New Zealand office and warehouse remain in Pāpāmoa, where packages continue to whizz out at lightning speed. They also now have warehousing in Melbourne and California to service international markets. As a final feather in the cap, the clinical trials have just finished in Europe, with amazing results, proving the products work – stretch marks disappear and the skin is deeply hydrated. I wonder again at Lara’s linear path and her unwavering belief in her product, which comes without a trace of arrogance or delusion. Apparently she listened to a lot of podcasts in her downtime. 

Says Lara: “When you start thinking about going global and accessing these networks, nothing is impossible and we’ve worked hard to build our business strategy around making sure all of that is within reach.”

Sam Kidd from LawVu.

Wonder Kidd

Under the careers opportunities section of the LawVu website, potential applicants are asked if they bring the WOO. What is woo, I wonder. But when I meet with co-founder Sam Kidd it becomes pretty clear what kind of WOO you need to join the team. 

Sam and co-founder Tim Boyne created LawVu; a software platform that was created to revolutionise the way that in-house legal teams in organisations run their systems. It is, Sam explains, “a productivity and management tool for corporate legal… For us, LawVu is built around how internal legal teams like corporates collaborate with each other, and also with the wider business and how they manage their work product.”

The software platform has made waves on a global scale, placing ninth in Deloitte’s Fast 50 Index of 2022, to date raising about NZ$55million and with a team of around 130 worldwide. Any pre-conceptions about the type of person behind a techy concept are quickly dispelled on meeting Sam, who is gregarious and engaging. Sam, who was born and raised in New Zealand before spending 25 years in Ireland, moved to Tauranga in 2013, where he became interested in the concept of creating something for what he saw as an open space. He had started digging around in the in-house legal arena mainly out of curiosity after having identified a lack of systems and processes. “It was trying to solve a gap, and one thing led to another… It wasn’t like we woke up and saw a massive hole in the market.” 

Sam was introduced to Tim via a work colleague. While Sam had a background in online project management, Tim was working in a law firm, but on the business operational side. “We worked solidly together for seven years (Tim moved onto new projects two years ago). The conversations that we had were very quickly aligned
on what we wanted to do and we both had the mindset of cracking on and getting stuff done – and it was a partnership that worked incredibly well.”

From inception, the plan was always to go global with the product. “It was a greenfields opportunity when we moved into it,” says Sam. “There were no real products doing what we did, which was both exciting and terrifying. We questioned whether it was just a really bad idea that no one wanted. At the start we were trying to sell the concept of doing things differently to a group of people (lawyers) who haven’t changed the process for 100 odd years. It’s been a journey to become an overnight success – we’re nine years in – the first three years were pretty lonely building the product with a handful of customers and early users. There were always things that kept us going but we didn’t hit the ground and just explode.”

Yet the pair never questioned their ambitions when it came to taking it overseas, with very much an all-in attitude from day one. I wondered why they hadn’t started with a more tentative approach. “If you build things for a New Zealand market thinking, ‘once we get this right, we can go global’, without realising it you can build nuances into your product that really only suit a smaller market. You need to get off the island as fast as possible. And you don’t need the same sort of war chest that you used to because before you had to have people on the ground – an office, a building − all of those sorts of barriers have been removed.”

Sam was undoubtedly forward thinking from the get-go, having previous experience of working remotely stood him in good stead. “When we started LawVu we were doing remote working before it became a thing. We’ve got customers through Australia, US, UK and Europe. Covid was an unlock – as horrible as that was for the world, I think it’s been a massive net positive for New Zealand-based companies because the whole idea of not having to be in market, or remote selling, has taken off. We were already building that muscle so when Covid hit it didn’t slow us down – it actually accelerated us because people weren’t comparing us to a sales team that could come in and meet them. I think it’s been such a good thing for Kiwi companies because we’ve got such great talent here and the world is getting smaller all the time. So, building product and building it with a global mindset from day one made a huge difference.”

Be under no illusion that the path was paved with gold from the outset – the sweat, toil and dollars were pumped in from the get-go. “A local investor seeded the first $100,000 in and I matched that, which got us going and then he and I funded it – I was five years with no salary. Then we kept putting money in. You don’t want to fail at that stage. I’ve always believed in never having a plan B. Plan A has to work. It keeps you motivated.”

Despite reservations initially that perhaps law was an unfamiliar space, Sam believes in some ways it helped him ask and solve different questions, in different ways. Another aspect of the business he has strived to change is to foster a sense of community and knowledge sharing among the lawyers working away in the corporates, through InView. This is both an online forum, and in magazine form where ‘unsung heroes’ are given space and elevated.

Ultimately, Sam points out, the shift in the very traditional industry of law was one that needed to happen. “The younger generation come in and they’re digital natives... so for them to step into an industry that doesn’t have a platform would be weird.” He emphasised that being a changemaker is not all glamour, in fact it’s very much grind, but the result is gratifying, and Sam intends to carry on growing, expanding and enjoying the satisfaction of making a difference and generally pushing forward. “It definitely feels surreal having LawVu folks representing at events all over the world – it’s humbling and exciting… and it’s hard to believe it started from here. It’s quite cool to see.”

Lisa Ebbing from HotMilk.

Hot stuff

Lisa Ebbing is very low key when it comes to her hold-on-to-your-seat success. Despite the phenomenal achievements of Hotmilk, the lingerie business she started in 2005 with her husband Roly and business partner at the time Ange Crosby, she is incredibly understated when talking about how far they’ve come. Achievements have been racked up on a global scale, including the dizzying heights of last year being taken on by American lingerie behemoth Victoria’s Secret. 

When Lisa and Roly moved to the Bay they had already made the decision to start a business: the product they landed on was almost obscure – indeed, a niche within a niche. Hotmilk is a lingerie line for pregnant, breast-feeding and post-partum women, but with a luxurious fashion-forward focus. The need for underwear that was more than simply functional was a gap in the market that the couple quickly identified after Lisa became pregnant with her first baby and couldn’t find nursing bras. Despite not having a directly relevant skillset, between them they had a solid background in photography, TV and film – and their business partner at the time had also been working in sales. “So we had the sales and marketing expertise to bring to it. We didn’t know anything about lingerie: my husband actually sewed the first few prototypes to see what was possible, so that was a steep learning curve.”

Navigating a totally unknown market meant a massive amount of research needed to be done. Lisa reflects on the drive of those early days. “We travelled, studied up on samples, went to China, worked with factories, saw products that we liked, and figured out how we could improve them.” The next step was rolling out the product itself, which meant finding the right people. “It took quite a while to get the expertise, to find the seamstresses that had the right equipment – then getting prototypes ready and then be big enough to go to China, which probably took a year. And then you really do have access to great technology. It is possible to make them in New Zealand but there are no machinests left here, so our only choice was to work with China, who are experts in lingerie. You can tap into amazing resources and work with some very skilled people… We would have loved to have kept
it in New Zealand but there’s not even the equipment to keep it here, sadly.”

Having landed on a product with a limited target market, it was always clear that a global market was going to be necessary, but self-belief gave them the confidence to propel forward, initially starting with four core products of bras and matching underwear. “We’d done research on the size of the New Zealand market and realised we needed to go overseas quickly. So, it was pretty much within the year we were in Australia and headed to the UK.” 

The factories themselves demanded large volume orders (2,000 bras in one colour), which also forced them offshore from the early stages. Luckily the rest of the world had also neglected this corner of the market, underestimating a demand for lovely lingerie during and post pregnancy, so Hot Milk found itself warmly welcomed in all corners of the globe. “There was no competition really. All the big companies had a token nursing bra on the side that they put very little effort into. That was the same globally – it was very beige and grandma’s bra.” Lisa pauses to reflect, and acknowledges, modestly, “I’m still very proud of that – we definitely changed the landscape for nursing lingerie. Now there’s lots of competitors, but we were the first, and we’ve changed the experience for women worldwide now.”

With New Zealand only taking about 10 percent of the market, and Australia around 40 percent, the other 50 percent is global. At one point peaking with as many as 800 retailers, Hot Milk is able to boast the crème de la crème of stores in which its lingerie can be found. From the undisputed underwear queen of Marks and Spencer in the UK, as well as the prestigious John Lewis, there is Bravissimo, David Jones in Australia and now Victoria’s Secret. With this American juggernaut comes a vast customer base: “They’ve sent emails with our product to 70 million people.” The relationship works both ways though. “Victoria’s Secret really understand what we’re trying to achieve, and the inclusivity and the diversity that our brand offers,” says Lisa. “It’s been really exciting to be chosen for that. While they do their own – they’re really good at a certain size range and style − we fill the gaps of their expertise.” 

Diversity is clearly something Lisa is passionate about, and certainly her faith in its value has been validated.

It hasn’t, however, all been smooth sailing. The GFC needed strategic navigation. “Our niche was that we were sexy and beautiful so very fashion forward, then when the GFC hit we realised what happens in a financial crisis is that women can’t afford nice underwear or feel like they shouldn’t treat themselves. But they do know they need the basics so they will buy a black or a nude plain T-shirt bra. We did have to adapt and bring in our essentials range, which is more staples as well, to sit alongside our fashion… You can see it post Covid where people are returning back to the basics. Black and nude and plain are what sells through a financial crisis and when things start to get better people start to treat themselves again.”

Already set up online, Covid wasn’t the disaster it could have been, so while competitors were scrambling, Hotmilk actually had some of its best financial years. Says Lisa: “We found we could adapt between different markets or online or wholesale.” At this time Lisa brought out her partner and has subsequently entered a refreshed phase, which has led to doubling her team. “Since Covid we’ve decided we’re going to stick with and focus on what we do well,” she continues. “It’s better for our brand to stay close to lingerie… We are still a small team competing against really major players. Nevertheless, we’ve got some exciting things we’re working on that will see us become a bigger player… We’ve definitely got a growth strategy but it’s in its infancy.”

Ultimately, it wasn’t just good fortune that led to this success – quality and the inclusivity factor, which had been hitherto largely forgotten, played a huge part.
On a final note, I ask what advice Lisa would offer to others. “In the Bay there are some amazing advisors who want to help − and I probably should have put my hand up earlier and asked for advice, because there’s a lot of trial and error.

“I always used to say − everyone has great business ideas but it’s the people who follow through that actually make it.” 

Cool, crisp & crafted

These fun festive cocktails are sure to impress guests this holiday season. Refreshing, delicious and light, they’ll be on rotation all summer long.

cocktails KIRKY DONNELLY | photos ILK PHOTOGRAPHY

Dark coconut mojito

Dark coconut mojito

Enjoy this crisp cocktail on a hot summer’s afternoon.

MAKES 2 cocktails

INGREDIENTS

2 tbsp simple syrup

10+ fresh mint leaves (plus extra for garnish)

3-4 tbsp freshly squeezed lime juice

5 cucumber slices

60ml Millenhall Rum 

120ml coconut water

Soda water, to top

Garnishes

Fresh mint leaves

Lime wedges

Cucumber ribbons (use a vegetable peeler)

METHOD

Juice the lime, then cut the remaining lime halves into wedges. Set aside half for garnish and half for mixing.

Slice 5 cucumber rounds, and use a vegetable peeler to create thin ribbons of cucumber for garnish.

In a cocktail shaker, combine the simple syrup, fresh mint leaves, cucumber rounds, lime juice, and lime wedges. Gently muddle together to release the flavours.

Add ice to the shaker, then pour in the rum and coconut water. Secure the lid and shake well.

In two tall glasses, add ice, mint leaves, and the leftover lime wedges.

Use the cucumber ribbons to circle around the inside of each glass.

Strain the cocktail mixture into the prepared glasses, stirring gently to combine. Top off with soda water for a refreshing fizz.

Berry gin spritz

Berry gin spritz

This delightful berry-infused cocktail suits festive occasions,
but is also great year round.

MAKES 2 cocktails

INGREDIENTS

30ml simple syrup

10-12 fresh or frozen raspberries

1 tbsp freshly squeezed lime juice

60ml Armada Premium Pink Gin

Tonic water, to top

Garnish

Fresh raspberries

Lime slices

METHOD

In a cocktail shaker, combine the simple syrup, raspberries, and lime juice. Muddle together to release the raspberry flavours.

Add the pink gin to the shaker, then fill with ice. Shake well.

If the mixture is too thick, remove the lid of the shaker and use a strainer to pour the cocktail into the glasses.

Create a beautiful gradient by pouring the mixture into two chilled glass flutes before adding the ice. Once the ice is in place, top with your choice of tonic water for a refreshing finish.

Garnish with fresh raspberries and a slice of lime.

Vanilla pear gin fizz

Liquid dessert, yes please! For a good-looking tipple, this sweet fizz
is super easy to put together.

MAKES 2 cocktails

INGREDIENTS

For the fresh pear juice

1 cup finely chopped ripe pear

⅔ cup cold water

1 tbsp fresh thyme leaves

2 tbsp lemon juice

Seeds from 2 vanilla pods

For the cocktail

120ml fresh pear juice

60ml Armada Premium Dry Gin 

30ml simple syrup

Prosecco, to top

Garnish

Fresh pear slices

Thyme sprigs

Leftover vanilla pods

METHOD

In a blender, combine the chopped pear, cold water, thyme leaves, lemon juice, and vanilla seeds. Blend until smooth.

Strain the pear purée through a fine mesh strainer to extract the juice. Chill the juice in the refrigerator until ready to use.

In a cocktail shaker, combine the chilled pear juice, simple syrup, and gin. Fill with ice and shake well.

In two glasses, add ice, a slice of pear, thyme sprigs, and your leftover vanilla pods for garnish. Divide the mixture evenly between the glasses and top off with Prosecco.

Sparkling cranberry Christmas

Cheers to Santa’s favourite festive drink.

MAKES 2 baubles

INGREDIENTS

1 cup cranberry juice

60ml Armada Premium Vodka

1 tbsp fresh lime juice

Prosecco, to top

Garnishes

2 sprigs fresh rosemary

Frozen cranberries

METHOD

In a carafe filled with ice, combine the cranberry juice, vodka, and lime juice. Stir gently to mix the ingredients.

Using a funnel, pour the mixture into your Christmas baubles, filling them about three-quarters full, depending on the size.

In two glasses, add ice, a handful of frozen cranberries, and a sprig of rosemary for garnish.

When you’re ready to enjoy, pour the contents of the baubles into the prepared glasses and top with Prosecco for a festive fizz.

Follow @kirkymareedonnelly for more impressive cocktail recipes and inspiration.  

For whom the bell trolls

Tauranga’s surprising past and present connections to the ever-popular Troll Doll.

words KARL PUSCHMANN  |  photos ALAN GIBSON

Damian Sutton.

Once upon a time, Tauranga was filled with Trolls. Hundreds of thousands of them, in all shapes and sizes, with their outrageously coloured, spikey hair and perpetually cheerful grin. Trolls were everywhere. And then one day, they were not.

This is not a child’s fairytale. This is a cold hard fact. Because despite more than 50 years of sustained popularity, not a lot of people know that Troll Dolls used to be manufactured here in the Bay. 

“The New Zealand connection started down at Sulphur Point with the company K. Pasgaard Limited,” says Damian Sutton, Katikati local and one of Aotearoa’s biggest collectors of New Zealand manufactured Trolls. “Kristian Pasgaard, his wife and two children immigrated to New Zealand with their two sons in 1959. In 1960 they got the license from Trolls creator Thomas Dam in Denmark.”

The company was one of only four Troll Doll factories in the world. There was Dam’s original factory in Denmark, one each in America and the UK, and the factory in Tauranga. As well as fulfilling children’s Troll needs here, the company also sent them abroad. Sutton reckons around 80 per cent went to Australia, and there are news reports of shipments weighing two tonnes being shipped as far as Africa.

The ’60s and ’70s were a boom time for the company. But in the ’80s interest in the Trolls began to wane and the local factory pivoted their focus to things like tennis balls and sporting equipment and ending the Bay’s 30-year association with the beloved Trolls. 

Sutton says that amongst collectors, the Tauranga-made Trolls are prized. 

“There’s a whole lot of different things that New Zealand did that the other three factories didn’t,” he explains. “Due to vinyl shortages, we couldn’t always make the ‘normal’ ones, so that’s how the weird and wonderful colours came about. They made them in four colours. We’re the only factory in the world that did that. Also, because of our sheep’s wool we have these gingery colours that the rest of the factories around the world didn’t make.”

Another interesting tidbit is that we also didn’t discriminate. Both the male and the female Troll Dolls manufactured here used the exact same mould. The only way to tell them apart was due to the Troll’s clothing.

“We’re the only one in the world that has done that,” Damian says, explaining that the female moulds used elsewhere had more “feminine ears”. 

These weren’t our only innovations. We also created strange and unusual Trolls, which were produced in limited runs and only made here. Things like Yeti Trolls (available in four different colours), Cow, Elephant and Giraffe Trolls and even Trolls that doubled as piggy banks. These have all become hot collector items.

To illustrate, he holds up a Cow Troll from his personal collection of around 1500 Trolls and says, “There’s about 10 different New Zealand cows. One of these is now $2,000 a pop.” 

He puts it down, carefully, and continues. “The locally made Yeti Trolls are worth between $200-$600 depending on colour and condition. And if you ever find a little blue three-inch Troll, they’re worth $1400.”

These Trolls are so desirable because the factory didn’t make them all year round. Production was seasonal and mostly focused on the lead-up to Christmas. 

“The New Zealand Troll has now become the most rare in the world,” Damian says. “Sadly there is not a full set in New Zealand.”

This is something that he wants to fix.

“My mission,” he states with purpose, “is to bring the New Zealand trolls home. To have a full set of New Zealand trolls so that we can see what we had in New Zealand. These are our native trolls! And people can’t see them.”

It’s an admirable pursuit and one that’s seen him connect with Trolls fans and collectors around the globe as he hunts to reunite our long-lost Trolls. His story starts aged eight, when his aunt brought him his first Troll at a craft market in Pokono. 

“I still have that one,” he smiles. “Family just continued to buy them for me. They’d arrive for Christmas or birthdays. Now I’m probably one of the biggest collectors in New Zealand. But it’s only in the last few years that I found out about the Tauranga factory.”

Despite the Troll’s massive popularity, he says that Aotearoa’s collecting community is relatively small. It mainly centres around the Facebook group, Troll Collectors New Zealand, a welcoming community of fellow Trolls lovers where people come together to share stories, and photos and buy and sell Trolls. As well as being an admin of that group he also puts on the Te Puke Toy Fair with a fellow collector twice a year. 

These days, it’s the thrill of the hunt and his mission to reunite the local Trolls that keeps him interested in collecting. But what was it that first attracted him to the Trolls? These little Scandinavian creatures that are often lovingly referred to as “ugly-cute”?

“It was the smiley face and the hair for me,” he says, thinking back. “And the constant happiness of the Troll. That’s what really drew me.” 

Summer radiance

Adapt your self-care with the hottest new season essentials.

Real men moisturise

Men’s skin is typically a lot thicker, tougher and more oily than women’s, creating a need for specific skincare. The brand new range from Flint targets common skin concerns men face including sensitivity from shaving, uneven skin texture, and signs of ageing. With a focus on both effectiveness and affordability, it’s the perfect opportunity to dip your toe into self-care, guys. From RRP$35. FLINTSKINCARE.COM

Eye spy

Going beyond the call of duty is the new Lash Boost Tubing Mascara from xoBeauty. Infused with growth serum for longer, nourished lashes, this mascara offers a defined look by encapsulating each lash in tiny tubes. For even more reason to be excited, included is an adjustable wand to target different areas of your lashes more effectively. RRP$38.99.

XOBEAUTYSHOP.COM

Honey trap

As a natural extension to their stunning sculptural range, RAAIE's new Golden Nectar Mānuka Honey Enzyme Cleanser works harmoniously with their other products as the first, and most essential step, in your skincare routine. With smoothing fruit enzymes and nourishing Mānuka honey it also doubles as a treatment mask, meaning less waste and less packaging from this conscious-consumption brand. RRP$97.

RAAIE.CO.NZ

Blurred lines

Combining skincare, sun protection and makeup is Aleph’s latest clean beauty innovation: Smoothing Skin Tint SPF/20. Like a real life skin filter, plant-actives work behind the scenes to smooth, the sheer tint blurs the appearance of imperfections, and SPF protects. Apply between moisturising and foundation and ditch the need for additional serums and sunblock. RRP$92. ALEPHBEAUTY.COM

Neck minute

The neck can be overlooked when applying moisturiser, serums and sunblock, so it’s no surprise that it’s one of the first places that signs of ageing appear. Target crepe-like, sagging skin with BOOST LAB’s award winning Edelweiss Neck Firming Serum that visibly improves skin elasticity and firmness, thanks to the potent benefits of Tef Seed Extract. RRP$44.95.

BOOSTLABCO.COM

All that glitters

Adorn yourself for the next special occasion or event with Question Beauty’s super fun makeup range. For a subtle look, apply a touch of sparkling mascara to lash ends, or wow them with holographic eyeshadow and adhesive gems. Getting glam just got exciting! From RRP$10.

QUESTIONBEAUTY.COM

Bold and beautiful

A lesson in using bold colour paired with a simple and refined style.

styling AMBER ARMITAGE @ MARIGOLD

photos WENDY FENWICK @ FLASH STUDIOS

wall colours RESENE PAINTS

Above

Main wall painted in Resene SpaceCote Flat in Resene Bianca, left wall and cabinet in Resene SpaceCote Flat in Resene Resolution Blue and dining room in Resene SpaceCote Flat in Resene Coral Tree.

Floor finished in Resene Colorwood Breathe Easy. Trove Wrap occasional chair, Hayes side table, Hayes dining table 4 seater, Rye dining arm chairs, all from Soren Liv. 'Iris In Enamel Jug' by Neil Driver, available from Parnell Gallery.

Halo Raffia table lamp from Kayu Studio. Ceramic balloon bowl 05 in Raw White, Verso jug, Crystal soda glass, Otto bowls, ceramic basket, all from Slow Store. Safi rug from Baya.

Above

Wall painted in Resene SpaceCote Flat in Resene Coral Tree, wall trim in SpaceCote Flat in Resene Prairie Sand.

'Seeing Rainbows' by Greer Clayton available from Parnell Gallery.

Fin bedside table by Ellison Studio, Kizu Kable lamp, crystal soda glass, from Slow Store.

Natural linen duvet cover from Foxtrot Home. Brick Linen Lodge pillowcases, Cabin wool blanket, Folio cushion cover, oversized carryall bag all from Citta.

Stylist’s tip

When using a bold statement wall colour keep your furniture and homeware selections aligned with the same aesthetic. Simple bold furniture shapes (such as the curves on the bedside and lamp) work well, as do oversized patterns and block colours that are a tint or tone of the wall colour.

Above

Back wallpainted in Resene SpaceCote Flat in Resene Resolution Blue, front wall and slats in SpaceCote Flat in Resene Bianca.

Floor finished in Resene Colorwood Breathe Easy. Seville tile side table from Soren Liv.

'Islands On The Edge' by Shona Mackenzie, available from Parnell Gallery.

Ceramic basket from Slow Store.

Above

Wall, shelf and cabinet painted in Resene SpaceCote Flat in Resene Resolution Blue.

Hayes side table and Rufus curve bookends from Soren Liv.

'Tide Times' by Greer Clayton available from Parnell Gallery.

Halo Raffia table lamp from Kayu Studio.

Muse 2 seater and Yoko capsule coffee table by Ellison Studio, bubble glass grape tray, ceramic basket, all from Slow Store.

Gene woven cushion from Citta. Safi rug from Baya.

Gold standard

Singer-songwriter Ayla Gold recently broke into the Bay’s indie music scene with her first EP Nuance. Her vintage rock style has been influenced by an eclectic mix of artists over the years. Here, she tells UNO about her artistic process and where she sees Tauranga’s music scene headed in the future.

Twenty-five-year-old acoustic engineer Ayla Gold was raised listening to everything from Hayley Westenra to Evermore. Kiwi music was always being played on Dad’s stereo or on the family car’s CD player – tapes in her pre-school years. And it’s still Kiwi artists who are her biggest inspiration. 

UNO: How did you get into music?
Ayla: I started piano and guitar lessons in primary school and loved to sing along to anything that was playing, and still do. You will often catch
me singing along or harmonising to whatever’s playing in the supermarket. The teachers I had right through school played a huge part in encouraging me to get up and sing on stage. The support from my high school music teacher, Matt Bodman at Ōtūmoetai College, was huge. He would get me involved with school assembly performances, songwriting competitions, Smoke-free Rockquest, and just playing and writing well in general. We’re still in contact today and he’s always quick to give great feedback on my releases.

How would you describe your music?
My vocals are always quite strong as I feel it’s the way I can truly express myself. I believe that what you listen to is what your own music becomes, so I would say my music is indie singer/songwriter, if I were to put it in a box. Hamish Berkers from Mish Studio based in Kirikiriroa is always enthusiastic when we are in the studio recording, as is my video director and producer Finn Lloyd (Mount Maunganui). Both of these lads are legends in their fields and push me to make my music and visuals the best it can be while keeping all my own flair.

What and who inspires you musically?
I love artists who aren’t afraid to be themselves and be genuine and vulnerable in their lyrics. This inspires me to write the way that I do. In terms of sound, I mostly listen to alternate/indie rock and more solo artists than bands. I love lots of washy guitar and drums and finger-picking style electric. I feel most inspired when my emotions or environments feel intense, good or bad. I’m definitely someone who can see through the pain in things and enjoy the creativity of art that flows when things are tough for someone, or how the skill of the artist can portray this. In terms of specific artists, this is always changing as I’m always discovering new music. I’m also someone who loves to be outside – open spaces help me to develop the ideas that come to mind.

In the last few years, my biggest influences have been Molly Payton, Julia Jacklyn, The Beths, Angie McMahon and Sam Fender. Again, these artists are not afraid to put their lyrics and sound into a raw form that transports you straight into their shoes, or you find their lyrics apply to some struggle of your own. A common theme in music I like is the greater hope that an artist can talk about, or almost talk you through, a form of empathising and knowing that there is light at the end of the tunnel. They show you’re not the only one who has gone through whatever it is you are experiencing.

What instruments do you play and do you write your own lyrics?
I play rhythm electric and acoustic guitar as well as piano. I write all my own lyrics. All through school I wasn’t much of a reader so I found it hard to write songs. It wasn’t until late high school that my writing started and during my engineering degree, I got right into reading which took my writing to a whole new level. My notes app on my phone is often growing with lyrics or lines that pop into my head in everyday situations. I’ve actually found catching the bus is a great place to write for me.

How do you find the Bay music scene? How do you see it developing in the coming years?
The scene here is growing and there are a few people that have really invested in their music. The Jam Factory in the historic village and Palace Tavern at the Mount have been great to help support this. I would love to see more small-scale gig venues similar to what you find on Karangahape Road in Auckland, as it would really help to support up-and-coming artists and just bring more of a scene here. We need more of a culture that people can hook into, knowing there is always something on a particular night. I think Tauranga schools have a great arts scene, as well as churches, which are often the catalyst for producing great musicians.

What are your plans for the future?
I want to release more regularly and do a tour of New Zealand at some stage. I’ve had a job in acoustic engineering for three months now with Marshall Day Acoustics. Many of us are musicians, which encourages me to keep at my music and be inspired and supported. I love playing and recording with friends, and I’m excited to meet more people through my music, to see where it takes me. All the creative outlets involved have a chance to develop their skills through me bringing my projects to them and vice versa. 

 aylagoldmusic

Hormone hacker

UNO editor Hayley Barnett sits down with leading expert Dr Linda Dear to unpack menopause’s grey zone of symptoms, the buffet of options beyond HRT, and why midlife's uninvited guest is more frenemy than foe.

It’s 3am on a Thursday morning. I’ve been lying here for the past hour tossing and turning, trying desperately to get back to sleep. What better time than now, I think, to write about my perimenopause woes?

I’ve had the same problem every day for the past week and it’s probably linked to the amount of sugar and caffeine I’ve been consuming as a solution to stay awake during the day. It’s a vicious cycle and, if I’m being honest, has become more of a lifestyle linked to my own vicious cycle, of the menstrual kind.

But, according to Dr Linda Dear, it doesn’t have to be this way. About a year ago, UNO interviewed Linda about the issue of menopause, and women still talk to me about it one year on. Linda is one of the country’s leading menopause experts who just happens to reside in Tauranga and runs her business, Menodoctor, from the Bay. Women come to her from all over New Zealand begging for help with symptoms that are increasingly affecting their professional and personal lives. 

“Most women who come to me are having symptoms of perimenopause and it’s impacting them either at home or at work or both,” says Linda. “A lot of the time, I’m just confirming what they already know − that it’s hormone related. But it can be such a grey zone and nobody’s really sure, including sometimes their own GP. They want to know they're not going mad or that they’re not ill or sick.”

I sit down with Linda to discuss my symptoms and what might help. I had completed a questionnaire before arriving for our appointment. Hot flushes? No. Sleep problems. Yes. Frequent urination. Yes. Night sweats. Yes. It dawns on me that waking drenched in sweat during a five-degree winter’s night probably isn’t normal. 

All these symptoms, though ‘not normal’, are actually very normal for a woman my age and beyond − 40 plus. But again, says Linda, they don’t have to be.

In my case, the contraceptive pill would help with PMS problems, she says, but so would HRT – and actually HRT comes with a lower risk of blood clots and other side effects, as it uses body identical lower dose estrogen. It also helps with insomnia. Sold.

But Linda is quick to point out that HRT is not the only option – and not always the right answer for every woman. Though she sings HRT’s praises, Linda describes herself as more holistic than many doctors in this area. She’s not against HRT and says for some women it’s the only thing that will help. But she also likes to offer natural alternatives.

“There are many things you can try,” she explains. “I like to offer what I call ‘the menopause buffet’. Women should be introduced to the whole table of treatments, and there are many that you can mix and match − and others that you can’t. But everything is optional, even the buffet itself. You don’t need to do anything if you don’t feel like it. You can just sit and enjoy the show if you prefer.”

The options include everything, from herbal supplements, like St John’s Wort, through to the contraceptive pill and SSRIs (antidepressants). 

“Lifestyle changes like adding weights sessions to your workout routine make a huge difference for some people,” says Linda. “Or just increasing protein in the diet − that can completely change everything.”

After asking me to take a blood test, Linda prescribes me some HRT with detailed instructions for patches and progesterone pills and suggests buying some iron tablets and ashwagandha for my sleep. 

While I’m grateful for the help, I wonder about those who can’t pinpoint certain times in the month, but who have similar symptoms. How can you tell if it’s perimenopause and not just dealing with life’s demands, I ask? Let’s face it, our forties are a very demanding time. We’re often dealing with kids, mortgages, careers, relationships, not to mention the possibility of World War III, climate change, the government, that weird rash Google tells you is 

probably fatal? Surely, the doom scrolling has something to do with our highly anxious states and lack of sleep. 

“We do need to be careful about blaming perimenopause for everything,” says Linda. “That’s why I don’t want to become an HRT factory. I also don’t want to deny anyone of that either, since we’ve gone far too long without it. We have to go through the symptoms and come up with a plan together. It’s about trial and error, finding out what helps and what doesn’t.”

We talk about my sleep issues and how they’re much worse if I drink even just one glass of wine.

“She loves to ruin our fun,” says Linda, who talks about perimenopause in the third person, referring to this time in a woman’s life as a friend, or more so, a frenemy. ‘She’ apparently is not a fan of alcohol, and neither is Linda. She explains the dangers of alcohol and its link to many different illnesses, one of which is breast cancer. It’s ironic then that it was only a decade or so ago that women were fearful of hormone replacement therapy (HRT) for its links to breast cancer.

“We think the breast cancer risk, which is very small – around an extra eight cases out of 10,000 women who take it – only starts after a woman has been taking HRT for at least five years. So taking HRT for less than five years likely carries no risk at all. But taking it for five years or longer means we do have to factor in a small risk of breast cancer. But this needs to balanced against the health benefits that HRT can bring, such as reducing heart disease, osteoporosis and diabetes. Research has also shown that when you start HRT before you turn 60, this leads to a longer lifespan. So these are pretty big benefits to think about.”

Despite there being a range of treatments, potions and lotions, and lifestyle suggestions, Linda is quick to point out that this time shouldn’t necessarily be looked upon as a negative.

“She’s not all bad,” Linda says. “Though there are some negative sides, we also need to see some good in this phase, as it’s a time of growth. A lot of women get through this and become a better version of themselves eventually − they feel more like themselves than they ever have. They can feel stronger and more empowered.”

As a woman, whether you decide to do something about perimenopause, or just ride the wave, there is definitely one thing to look forward to.

“Our periods stop!” smiles Linda. “We all have to admit the idea of that is quite nice.” 

Telltale signs you might be in perimenopause:

• Irregular or missed periods

• Hot flushes

• Sleep disturbances

• Memory and cognition issues

• Vaginal atrophy

• Mood swings

• Decreased sex drive

• Weight gain

• Hair, skin and nail changes

• Frequent urination

• Changing cholesterol levels

A course for change

Tauranga Living Without Violence is working to end domestic violence from within.

words Hayley Barnett  |  photos Alex Cairns

CEO of TLWV Dr Moana Tane.

Forty years ago, five men in Tauranga got together to fight domestic violence. They formed a group called Tauranga Living Without Violence (TLWV). If you haven’t heard of them, you’re not alone − and you’re lucky. 

It’s a not-for-profit organisation that works alongside other NGOs and government agencies to support perpetrators and victims of violence. Yes, you read that right – support perpetrators to get the help they need, and often want.

“The group who set this up agreed to a pay deduction to do work in this space,” says Dr Moana Tane, the new CEO of TLWV, who had been in the job for eight months when she sat down with UNO. “They really believed strongly that violence by men towards women was something they didn't want happening on their watch. They wanted to do something about it.” 

With the emphasis on men, Moana understands how that might come across to some, but the numbers don’t lie. Approximately 83 percent of violent crime offenders in New Zealand are male.

“There is a small percentage of women who use violence, but what we see is that they use violence very differently from men. And often it's a form of resistance to violence that has been perpetrated against them. For men, a lot of the time they exert coercive control over their partner.”

While the numbers do lean toward one gender, Moana says that’s where the stereotypes end. “When it comes to tackling this problem it's not about education, it's not about socio-economic status, it's not about ethnicity,” says Moana. “This is a problem for the whole of society.”

Unfortunately, domestic violence in New Zealand has only been getting worse over time. In the year to 2023, NZ Police recorded 177,452 family harm investigations − a 49 percent increase from 2017. And they estimate that roughly 80 percent of incidents go unreported, so in reality this number is much higher.

Part of the reason it’s been getting worse, says Moana, is that it’s becoming increasingly easier to exert control over others thanks to technology.

“What’s alarming is that many men are monitoring their wives with trackers on their cars and tracking apps on their phones. They’ve got access to emails, and even monitor them with cameras. This all sounds crazy but it’s happening in Tauranga. I’ve met women who’ve experienced it themselves and I don’t think a lot is happening about that.”

Sexual violence is also on the rise, something Moana believes has a strong correlation to violent online porn. 

“It’s so readily available,” she says. “We have these men who are consuming large amounts of this rubbish, and then they’re bringing that into their relationships.”

The solution, she says, isn’t to lay blame, but to go to the core of these problems and find out why these situations are happening, then help the perpetrators to recognise what is driving their own behaviour.

“Going into a perpetrator’s background, often there is trauma, there is PTSD, there are a whole range of things that have happened to men that have perhaps influenced their behaviour today in their relationship. And often it’s because of a completely dysfunctional childhood. Whatever harm they’ve experienced is being worked out now in the context of their marriage.”

From left: Chairman of the TLWV Board Nigel Waters, Dr Moana Tane and
resident psychologist Wol Hansen.

Though she hasn’t been in the job long, Moana is acutely aware of how these patterns play out. For 12 years she worked in Australia’s primary healthcare services while studying for her PhD on the denormalisation of smoking, and lived within very remote Aboriginal communities.

“Violence was all around me. There were no social services − we just patched them up as best we could and offered help. The scenario back then was, if a woman had married, often she'd married into the community, so the bloodlines were his. If he perpetrated violence, she really had nowhere to go. If things became bad, she could go into a refuge and stay there to recover and get treatment, but then she’d have to go home with the kids, he'd come back from jail, and the whole cycle would repeat itself.”

Really, says Moana, it was the husband who needed the help in the first place.

After years of feeling helpless, Moana decided she needed to get out. “I got to the point where I was starting to get a bit lala, living and working in very trying circumstances. It just wasn’t sustainable for me.”

After a few years of moving between jobs, from social work to positions in public health, she was eventually offered the job with TLWV here in the Bay. She says while the problems themselves aren’t getting any better, the way the community here works together is inspiring and offers hope in an otherwise bleak statistical nightmare.

TLWV works closely with the Family Court and Corrections, as well as Tautoko Mai Sexual Harm Support and Women’s Refuge to provide victim support. Their own programmes are designed for perpetrators of violence. Usually the people they help come directly from the court to undertake a mandated course in order to reunite with their family. But there are men who voluntarily take the courses too.

“There are many men who actually want help and want to be good men,” says Moana. “They want to be safe men for their families and often they don't even know what that looks like until they come here.”

TLWV has 17 staff, made up of counsellors and case workers with backgrounds in psychology, social work and education. Their Men’s Non-Violence Programme provides group facilitation and runs for 20 weeks, and their Safety Programme offers support for victims, or survivors. They also have individual programmes for those who feel they need extra help.

“Our Men’s Non-Violence Programme teaches people what a safe relationship looks like, what a safe man looks like, what are the green flags, as well as the red flags, in terms of having a safe relationship or moving into a new one. In society we see perceptions about violence and victim blaming occurs. People say they can’t understand why a woman would stay in a violent relationship. We understand that there may be love within the relationship, and women want the violence to stop, not that they want to leave their partner or the family. What we know is that for some men who may use violence or control in relationships, they are practised at wooing a woman, putting up a false front, pretending to be the man she admires. But over time, as control, demands and violence increase, the façade slips and women begin to realise they have been fooled. Our victim-survivors are all intelligent, and often educated women who have not gone out seeking violent men. For some men, having no awareness of how to regulate their own emotions or communicate (even from a place of hurt and pain), or who are adhering to masculinity that denies feeling, or self-awareness, violence can be the ‘go-to’ behaviour in conflict.”

With a wait list for their Men’s Non-Violence Programme, TLWV has their work cut out for them. But they’re also in the process of designing a maintenance programme, which will give perpetrators a social link with people who may have experienced similar challenges but have come out the other side. “It’s a proactive way to maintain resistance to the violence they've used in the past,” says Moana.

While the stats and figures aren’t showing a lot of hope in this space, Moana and the team remain positive. “We love men and we believe in them,” she smiles. “We all have brothers, fathers, and some of us have sons. There are lovely men out there, who are safe and who are kind to their families. And they have learned to be that way through experience and support from others. In our service, we seek to break down perceptions and barriers that contribute to the use of violence. In our teams, we encourage male counsellors to work with our female groups and we always have female facilitators in our male programmes, because we want those men to see what a safe, strong woman looks like. It’s about challenging misconceptions and trying to help people to understand some of the driving root causes of why men might use this violence while offering alternatives to them. And group work is so very important, because it helps men to be accountable to one another for their behaviour.”

Drawing on her background with tobacco control, Moana says the two issues − smoking and domestic violence − can be dealt with in similar ways.

“We were very successful in denormalising smoking over the years but we did that because we threw light on the harms of tobacco and the fact that everybody thought it was normal, but actually it was the most abnormal thing you could do. Some of that same thinking applies to violence. We need to show people not just how harmful it is but what some of the outcomes are going to be over time. With control and violence you’re chasing away this woman you love. But it’s not about blaming. It’s about shifting the focus to the perpetrator and saying, ‘Look
bro, we’re not going to judge you. You need help.” 

TLWV rely on government funding and donations in order to offer their services. To donate, visit their website. They also welcome self-referrals for victims and perpetrators via their website. There are options for hiding your visit and a large ‘quick exit’ button to exit the site immediately.

“These problems are happening all around us, more than we realise,” says Moana. “It’s important for everyone to speak up whether you’re involved or not. If you see something, say something. It will change people’s lives for the better.” 

tlwv.org.nz

Out on top

Spencer McNeil is proof it’s not your past that defines who you are, but rather the lessons you learn and the people you learn them from along the way.

words HAYLEY BARNETT | photos ALEX CAIRNS

Life was tough for Spencer McNeil 10 years ago. His father suffered from schizophrenia and his mental illness and addictions took a toll on the family. Spence and his two brothers spent time in foster care and their mother, having lost everything, fought a hard battle to regain custody of her children.

Beneath the turbulence, Spencer was holding on to a dream. He wanted more than anything to become a barber and to run his own business, but he was quickly heading down a dark road – one that was becoming increasingly hard to find his way out of.

“I wasn’t a bad kid, but I was hanging out with the wrong crowd, doing silly stuff,” the 20-year-old explains. “That’s when I was selected for Project K. They look for kids they see potential in, who aren’t living up to it in school. That was me.”

The first part of the programme was a three-week 'Wilderness Adventure' with other young people selected for Project K, all funded by the Graeme Dingle Foundation. “It was life changing,” says Spencer. “We spent three weeks out in the wilderness, without a phone or any of my usual comforts. Just us, embracing that time away from everything.”

Activities involved kayaking along the Coromandel coast, biking from Thames to Waihi, and hiking through the Kaimai Ranges. “We had three showers over 21 days,” explains Spencer. “It showed me that you've got to be confident, you’ve got to give everything a go. And it teaches you to be grateful for what you have in life, because it can all be taken away just like that.”

Unlike most other kids his age, Spencer knew what he wanted to do with his life. At just 15, he applied for a year-long barber course and was immediately accepted. It was unusual for a 15-year-old to be accepted but they saw his passion and potential and he became the youngest student to attend barber school. Ten months later he qualified.

“They could see it was my dream, and it was huge for me. I got through the course and at 16 I was qualified.”

During these years of growth and change, his mother had met Phil, someone who had become a ray of hope for Spencer and his brothers.

“When my stepdad Phil came into our lives, he stepped up as a role model and a best friend,” says Spencer. Sadly, Phil was diagnosed with cancer just as Spencer was coming of age as a young teen, and he tragically passed away not long after Spencer completed his barber course.

“He got to see me qualify as a barber,” Spencer says. “He knew I wanted to run my own business and, before he passed away, he came into my room one morning and said, ‘You don’t get in life what you want, you get in life who you are’, and that you only fail if you fail to try. I’ll always remember that.”

Spencer and mum, Debra.

The loss was another hurdle but Spencer used his suffering as fuel to become motivated and turn his business dreams into reality. Despite being assigned a mentor by Project K, it was Dan Allen-Gordon from the Graeme Dingle Foundation who had the most impact around that time. Dan helped to pull Spencer out of the dark hole he had found himself in.

“Dan is a big reason why I am where I am today,” says Spencer. “His encouragement and motivation really affected me. It really inspired me to succeed.”

After a couple of years working in barbershops, he was itching to get out on his own. “I was over it,” he confesses. “I didn’t want to work for people anymore. I gave them my notice, so I set up a chair in my living room at home. It was just a mirror, a chair, and a station. I was happy as.”

As his client numbers grew, he realised he’d need to move into a space that was a little more appropriate. “I hit up the BP on Ngatai Road and asked if we could put a cabin on their property. They accepted and it instantly went off. I was turning away 10 to 20 people a day. It was crazy.”

Shortly after, Spencer and his mum, Debra, heard about a unit in the Brookfield Shopping Centre coming up for lease. “I had a couple of thousand dollars in the bank which I used to start the business. The whole thing was such a huge risk,” says Spencer.

And so Barber Spence was born. “I had no clients in the first week, and then bang! I had enough to pay the lease, pay the boys, and it started building. We somehow got out of that scary moment.”

A large part of Spencer’s motivation was becoming a positive influence that others could look up to and be inspired by. He recently won the Sir Edmund Hillary award at the Graeme Dingle National Excellence Awards.

“I love helping others. All my staff are young – our barbers Rhymis and Lyric are both 20, our barista Kella is 20 and Harmony our tattoo artist is 21. I love showing people that anything’s possible for people my age.” Earlier this year, Spencer expanded his offering by adding Barbarista coffee shop next door.

Online, Barber Spence is gaining a following on social media with the boys’ humorous content, and has even captured the attention of Stan Walker, who commented and ended up giving one of Spencer's special needs customers backstage tickets to his show.

“That post really popped off!” laughs Spencer. Though plans to open in Hamilton and Rotorua are mere thoughts for now, Spencer knows he has the power to make it happen. Right now he’s focused on making his Brookfield business a positive place to be for both his employees and his clients. “I just like to make everything fun,” he says. “I want to make this the best place it can be for my team. That’s real success to me.”

DINGLEFOUNDATION.ORG.NZ

Ramping up

Shaun Boucher is an internationally acclaimed skateboarding champion who wants to help others become one too. And that includes you.

words Karl Puschmann | photos Katie Cox

“You could almost classify it as like a gladiator pit,” Shaun Boucher smiles. “There’s big grandstands, the energy’s high, the crowd’s cheering, people are clapping and you’re standing at the bottom.”

On this sunny morning at a café in Pāpāmoa, we’re not discussing mortal combat. Instead, Shaun’s describing the electric atmosphere of a skateboarding competition.

“You do your last run, they announce you’ve won and you hold your board up and everyone’s clapping… it’s hard to describe that feeling and how special it is.”

It may be hard to articulate but it’s a feeling the 31-year-old pro skateboarder knows well. The Mount Maunganui local has been competing at the highest level of skateboarding, both here and internationally, for over a decade. Ask him what competitions he’s won and he struggles to recall them all. 

“I’ve won the New Zealand Bowl skateboarding title about six times in
a row — potentially maybe seven. I won the New Zealand Park skateboarding championships about two years ago in Gisborne. I’ve won the Australian Bowl Riding championships and the Australian Street Skating championships,” he says. “Probably the biggest one was the
Dew Tour over in Long Beach in California, about four or five years ago. I’d been meaning to go back, but then COVID hit and the contests shut down.”

Shaun’s journey to become one of Aotearoa’s most celebrated skaters
has incredibly humble beginnings. And, funnily enough, doesn’t even
start on a skateboard.

“I was actually rollerblading. But my brother, his friends and my close friends were all skateboarding so I felt like I was the black sheep,” he grins. While they didn’t peer pressure him into trading the blades for a deck, they did subtly encourage him to give it a go.

“I’d go down to the Mount skateboard ramp and they slowly but surely brought their spare or old skateboard parts down until I had enough to eventually assemble a skateboard.”

Having cobbled his first skateboard together from these recycled parts
he quickly fell in love with the sport and the social aspect it provided.

“The big reason I got into skating was the freedom it gave me. It was a great form of transport and I could get everywhere,” he says. “And, I felt
like people could resonate with me. Skateboarding is like an identity as well.”

It soon consumed him. He not only hung up his rollerblades but also his rugby boots, preferring the challenge of constantly improving and bettering his abilities as opposed to competing against rival teams. 

“I grew up in the Bayfair Estate area and the skate park was right there.
So I used to skate before school, after school, and every weekend religiously,” he says. “I just lived down at the skate park.”

This, he says, is the secret to his success. It’s not supernatural talent or blessed good fortune, just good old-fashioned hard work.

“If you do want to get really good at something, you’ve got to put countless hours in. I wasn’t your naturally talented skateboarder. I struggled early on. However, hard work beats talent at the end of the day, if talent’s not ready to work hard. I channelled that mentality and started to develop my skills and get better and better.”

Now, he’s helping other people develop their skills. When he started skating there wasn’t any way to learn other than by doing. Over the years he’s watched people who had potential gradually lose interest in the sport after becoming discouraged at their lack of progress. He figured if they had proper guidance and instruction they’d flourish instead of feeling frustrated. So he decided to do something about it.

Having recently returned to the Mount after living in Australia’s Gold Coast for the past seven years he started Mana Skateboarding and began offering private and group skateboard lessons at the Mount Maunganui skate park. 

“I found it really profound when I came back. I was like, ‘I'll just start slow,’ and build up my clientele but I got swamped straight away.”

Then he laughs and says, “I was not expecting that.”

Right now he’s teaching kids as young as five through to teenagers. There’s even a bunch of parents reconnecting with their teenage pastime. 

“They see their kids doing it and see how much fun they're having and
they want to have that fun too. I feel like we're cultivating a community
down there.”

As well as teaching the fundamentals to beginners and pro techniques to more experienced skaters, Shaun also emphasises skating’s wider benefits.

“I teach the basics and get them enjoying the pure joys of what skating can bring to your life. It’s creative, builds confidence and gives people a sense of purpose.”

An unexpected offshoot is that teaching skating is also doing the same for him. 

“I definitely feel like I’ve stepped into that ‘teacher’ realm and like I’ve owned it,” he says. “That feeling of helping someone achieve something makes you feel so good. It’s inspiring and makes you want to do a better job the next day and be a better teacher and role model for these kids.”

Then he smiles and says, “I’m really enjoying it. I feel like it’s taking me on a pretty good journey.”  

manaskateboarding

Easy does it

Donna Hay shares her simple shortcuts for super easy summer entertaining.

recipes + styling DONNA HAY | photos CON POULOS

Balsamic tomato chicken parma

Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto. The roast tomatoes and balsamic sauce make the perfect finish.

SERVES 4

INGREDIENTS

¼ cup balsamic vinegar

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp firmly packed brown sugar

sea salt and cracked black pepper

600g cherry tomatoes

4 x 180g chicken breast fillets, trimmed

¾ cup finely grated parmesan

2 x 125g fresh mozzarella, well drained and sliced into 8 pieces

4 oregano sprigs

8 slices prosciutto

METHOD

Preheat oven to 200°C (400°F). Combine the balsamic vinegar, oil, sugar, salt and pepper.

Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.

Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano.

Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.

Place the chicken on top of the tomatoes and drizzle with oil.

Cook for 12–15 minutes or until the chicken is golden and cooked through.

Cook’s note: I’ve used cherry tomatoes on the vine here – however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.

Risoni and chilli-honey haloumi salad

Every spoonful of this salad is deliciously good. Tender risoni, peppery rocket, sweet pops from currants and toasty almonds… just top with molten chilli-honey haloumi and it’s simply perfect!

SERVES 4

INGREDIENTS

350g dried risoni

⅓ cup lemon juice

2 tbsp extra virgin olive oil

1 tsp dijon mustard

sea salt and cracked black pepper

100g rocket (arugula) leaves

1 cup mint leaves, torn

½ cup toasted almonds, chopped

½ cup currants

Chilli-honey haloumi

1 tbsp extra virgin olive oil

440g haloumi, cut into chunks

⅓ cup honey

1 tsp dried chilli flakes

METHOD

Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente.

Drain the risoni and refresh under cold water. Set aside.

To make the chilli-honey haloumi, heat a large non-stick frying pan over medium– high heat. Add the oil and haloumi and cook for 3 minutes or until golden. Remove from the heat.

Add the honey and chilli and stir to combine. Set aside. Combine the lemon juice, oil, mustard, salt and pepper.

Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.

Top with the chilli-honey haloumi and serve.

Cook’s note: The chilli-honey haloumi is best served warm. If you want to get ahead, prepare the salad components and refrigerate. Then, cook the haloumi just before serving for maximum deliciousness!

Lemon, raspberry and almond ricotta cake

If I had to pick the cake I love to snack on the most, it would have to be this one. It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry… seriously, so good!

SERVES 10-12

INGREDIENTS

125g unsalted butter, softened

1 cup caster (superfine) sugar

2 tbsp finely grated lemon rind

1 tsp vanilla extract 4 large eggs, separated

2 cups almond meal (ground almonds)

1 cup fresh ricotta

125g raspberries

½ cup flaked almonds

thick or double (thick) cream (optional), to serve

METHOD

Preheat oven to 160°C (325°F). Line a 20cm (8 in) round cake tin with non-stick baking paper.

Place the butter and ⅔ cup (150g/ 5½ oz) of the sugar in the bowl of an electric mixer and beat for 4 minutes or until light and creamy. Add the lemon rind and vanilla and beat until combined. Add the egg yolks, one at a time, beating well between each addition.

Fold through the almond meal and ricotta. In a clean bowl of an electric mixer, whisk the egg whites until soft peaks form. Add the remaining sugar and whisk until stiff peaks form.

Fold a spoonful of whipped egg white into the almond mixture, then gently fold in the remaining egg white until combined.

Spoon the mixture into the prepared tin and sprinkle with raspberries and almonds.

Bake for 1 hour or until firm and golden around the edges but with a slight jiggle in the middle. Allow the cake to cool completely in the tin.

To serve, place on a cake stand or serving plate. Serve with cream, if desired.

Cook’s note: Don’t be scared by the uncooked appearance of the centre of this cake when it’s just out of the oven. As the cake cools, it will set to the most deliciously moist texture.

Snacking brownie

When you’re craving just a little warm gooey, chocolatey sweet treat, my mini brownie fits the bill exactly. This perfectly molten choc delight is the ideal size for sharing (or not… no judgement!)

SERVES 1-4

INGREDIENTS

½ cup plain (all-purpose) flour

2 tbsp cocoa powder

⅔ cup firmly packed brown sugar

60g unsalted butter, melted

½ teaspoon vanilla extract

1 egg

50g dark (70 percent cocoa) chocolate chunks

vanilla bean ice-cream, to serve

METHOD

Preheat oven to 160°C (325°F). Line a 12cm (4¾ in) ovenproof skillet or frying pan with non-stick baking paper.

Combine the flour, cocoa, sugar, butter, vanilla and egg in a bowl. Add the chocolate chunks and stir to combine.

Spoon the mixture into the prepared pan.

Bake for 20–25 minutes or until the brownie is set.

Allow the brownie to cool in the pan for 2 minutes. Serve warm with ice-cream or leave to cool completely before serving.

Cook’s note: You can also bake this brownie in a 1-cup (250ml) capacity ramekin or pie tin.

Extracted from Too Easy by Donna Hay. Photography by Con Poulos. RRP$49.99.
Published by HarperCollins.

The garage master

Ollie Powrie has long hair and long limbs and occasionally rides a long board. For a long time, he’s also been making wine in his garage, writes UNO wine columnist Jess Easton, and they’re so good you’ll find yourself, well, longing for them.

photos Richard Brimer

Ollie Powrie’s party trick is that he makes wine in his garage. His passion, business venture and long-term lifestyle choice, meanwhile, is that he makes really, really good wine in his garage.

There’s a romantic adventurer in Ollie’s viticultural stylings. Together with wife Rebecca, and plenty of help from his two daughters, Ollie has been making wine in his garage since handpicking an abandoned row of Chardonnay more than 20 years ago.

That was a hobby for two decades, while studying viticulture and winemaking in Hawke's Bay, then eventually becoming chief viticulturist for Villa Maria Estate. It morphed into a business when Ollie and his family set up Chateau Garage in 2020, then a full-time gig when he left Villa Maria two years later.

He and his family spent seven months in Italy soon after, exploring a number of intriguing varieties and honing his craft even further, and those Old World experiences have added depth and character to the wines he conjures out of the back-blocks of Hawke’s Bay and Gisborne.

Barrels of Chardonnay, Cabernet Sauvignon, Rosé and Syrah fill his old brick garage, resplendent with turrets, in Napier, where sampling delicious vintages becomes so much more personal and intimate. Fittingly though, for a free-spirited surfer brave enough to make great wine in his garage, Ollie is also open-minded about exploring varietals.

He’s the reason I'm now a complete Albariño convert; appropriately enough, Ollie was our first anointed ’Saint’ at Saint Wine Bar in Tauranga, where he showcased his latest venture, Albariño Brothers, a collaboration with fellow industry gurus Shaye Bird and Ant Saunders.

If you haven’t tried Albariño, you’re in for a treat. Exceptionally food-friendly, this understated Spanish/Portuguese white wine is like Kiwi summer in a glass. With all the brightness, light, zest and freshness of your favourite Chardonnay, it also has enough stone-fruit characteristics to appeal to Sav-drinkers, without throwing the whole floral fruit bowl at you.

Just like Albariño, you may be tempted to underestimate Ollie.  Serious wine people could dismiss the whole garage-winemaker concept as a novelty ploy.  Fair enough, until you learn he spent much of his Villa Maria career alongside Sir George Fistonich, the closest thing to Kiwi winemaking royalty that we have. It was Sir George, in fact, who first planted Albariño vines in the Hawke’s Bay.

And you’ll only underestimate Ollie until you try his wine. If making wine in his garage is a neat party trick, it’s one you’ll want to see repeated, again and again. 

Jess Easton is a director and owner of Kitchen Takeover and Saint Wine Bar, complementing her career as a Tauranga-based lawyer. 

Lighten up

Reduce holiday waste this summer with these six simple tips.

words KATE FENWICK

Reducing waste this summer doesn’t have to be a chore; it can be an enjoyable and fulfilling part of your routine, or could be the start of a New Year resolution.

By incorporating any of these six tips into your lifestyle, you’ll not only lighten your environmental footprint but also enhance your summer experience.

Let’s embrace sustainability together and make this summer a season of positive change.

1. Try solid soap bars In a world dominated by plastic bottles, solid soap bars are a refreshing alternative. They come with minimal packaging and often last longer than liquid soaps. Opt for natural and organic options, and you’ll not only cut down on plastic waste but also enjoy a more eco-friendly bathing experience. Plus, they’re great for travel – no spills or leaks!

2. BYO vessel/containers Say goodbye to single-use containers and embrace the BYO (Bring Your Own) movement. Whether you’re heading to the beach, a picnic, or a barbecue, bring your own reusable containers, cups and cutlery. This simple switch will significantly reduce the amount of single-use plastic waste generated from takeout and disposable items. Get creative and make it a stylish way to show off your personality.

3. Love your leftovers Leftovers often get a bad rap, but they are a fantastic way to reduce waste and save money. Instead of letting that extra food go to waste especially at Christmas, get creative. Transform last night’s dinner into a scrumptious lunch or a new dish. You can even challenge yourself to a post Christmas ‘leftover week,’ where you only cook from what’s in your fridge. It’s a fun way to experiment and minimise food waste. One of my favourites is leftover pizza. Freeze all the small bits of food that you often put in the fridge (where they usually get lost) and turn them into a pizza – Chicken, Brie and Cranberry pizza anyone?

4. Pack a picnic Summer is the perfect time for picnics, and what better way to reduce waste than by preparing your own meals? Ditch the pre-packaged snacks and opt for homemade goodies or leftovers in a sandwich. Use reusable containers, cloth napkins, and real utensils to make your picnic zero-waste. Not only will you enjoy delicious food, but you'll also create lovely memories with friends and family.

5. Grow some greens If you have even a tiny space, consider starting a small garden, plant directly into a seedling mix bag or even use a few pots on your balcony. Growing your own lettuce/greens is incredibly rewarding and reduces the need for store-bought produce, which often comes wrapped in single-use plastic. Plus, fresh home-grown veggies taste unbeatable. It’s a fun summer project that brings you closer to nature and encourages healthy eating.

6. Buy what you need and eat what you buy Impulse buying can lead to unnecessary waste, especially when it comes to Christmas time. We often buy like the shops are closed for a week when in reality it is just for a day. This summer, make a conscious effort to buy only what you need. Create a shopping list, stick to it, and focus on fresh, seasonal produce. Don’t forget, when you bring food home, make sure to eat it all and plan meals around what you’ve purchased to ensure nothing goes to waste.

WASTEDKATE.CO.NZ

Spreading success

An innovative butter substitute, born in Pukehina, is whipping up global demand.

words KIRSTEN MATTHEW

There aren’t many places on the planet that Craig Brown hasn’t seen nor many jobs he hasn’t tried. Mechanic, real estate agent, tech entrepreneur and now butter impresario, he has an affinity for jumping in at the deep end.

“Kicking doors down and climbing the mountain is challenging and stimulating,” Brown says. “I like swinging the bat.” His latest venture, Herbivore plant-based butter – a business he runs from his rural home in Pukehina – is his most recent challenge. He started it four years ago with no experience in food production or FMCG.

Raised in the Waikato, Brown left school and trained as a diesel mechanic. At 22, real estate beckoned and in his first year in the business Brown broke sales records for Harcourts.

“It was natural to me,” says Brown of real estate. “In that business, you are sharing really good, life-changing events with your clients and the energy was contagious. I loved that the harder you worked, the better you did.”

After two years Brown took a break, bought a ’67 Dodge and drove across the USA for kicks. He returned to Harcourts for a few years before embarking on another epic trip, hitchhiking overland from New Zealand to the Arctic Circle. The adventure took four years and saw Brown traverse Australia, Nepal, India, Pakistan, the Middle East, and travel south from Cairo to Capetown. When he returned, Brown joined AutoTV, a local show that promoted cars for sale on terrestrial television.

He bought AutoTV in 2009, in the midst of the global financial crisis. As sales got harder, he knew the brand had to adapt, so he took software invented by an acquaintance and morphed it into AutoPlay, an online platform that helps dealers and automakers to sell cars. Brands like Toyota and Kia signed on, and soon Brown was working with 80 percent of the franchise dealerships selling cars in New Zealand. AutoPlay launched in Australia in 2017 and was acquired by a firm in the United Kingdom the following year.

Brown moved to England to run the business for the new owners for a few years, and when he and his wife and family moved back to the Bay of Plenty, he knew he wanted to start something new.

“As individuals, we can control only what we eat, wear and how we get around, and when it comes to sustainability and the environment, we need to be doing whatever we can as individuals,” says Brown, who was determined to create an environmentally friendly product.

He investigated buying disused buildings and starting a business growing pea protein, but then learnt about coconut butter; that it produces a quarter of the emissions of bovine butter, and coconut trees remove carbon from the atmosphere.

“I’m not into telling people what to do, or saying that they have to be vegan for the planet,” says the confirmed carnivore. “But we need more food choices that are better for the planet. It’s about creating a product that adds value and I’m really proud that we are 100 percent plant-based.”

Brown found a farm in the Philippines where Herbivore’s coconuts are sourced and worked with the farmers to create the perfect butter, made from 67 percent coconut oil, water, sunflower oil, coconut milk powder and sea salt.

In the early days, there were no retail blocks — now Herbivore can be found in all good supermarkets in the butter aisle — just commercial-sized sheets for cafés, restaurants and bakeries. When Tart Bakery in Auckland won best vegan pie in the country with pastry made with Herbivore, Brown knew the business had legs. Just 10 weeks after diversifying into retail butter, Herbivore won the Foodstuffs Emerge award for new products. Partners soon came on board to help Brown with the business.

He’s still travelling the world, introducing food purveyors, bakers and chefs to Herbivore. It’s exported to Hong Kong and Thailand. Deals with the USA are in the pipeline. It means Brown, who lives with his wife and three of his four children on a lifestyle block, works strange hours, dealing with the US, UK and Asia early in the morning, and again once his boys are in bed at night. He grows kiwifruit and raises beef on their land, and won’t be giving up meat or bovine butter any time soon.

“I’m a real foodie,” he says. “At home we use Herbivore as our butter 85 percent of the time, but I use cow butter in my mashed potatoes. I think of Herbivore like brown sugar; an alternative that has its place in every kitchen.

“I don’t think I’ll ever stop,” he says. “For me, it’s got to be fun. And fun is connecting with people and doing deals.”

HERBIVOREBUTTER.COM

Style status

Everyday upgrades for warmer weather.

words NICKY ADAMS

JULIETTE HOGAN UNO DRESS $849, WENDYSBOUTIQUE.CO.NZ

Ciao bella

Hot on the heels of the Italian vibe that emerged for spring, all things European are filling the racks for summer as the latest aspirational trend. Tailored tops, feminine dresses, matching separates (a waistcoat is a must have) and top handled bags. The ultimate accessory is a silky headscarf, which plays very much to the effortless ease theme. Strapless, one shoulder and off the shoulder is never better than in summer. Satisfyingly flattering, the exposed shoulder is magical in its power to look fabulous on every figure. Colour blocking with muted rather than contrasting vibrant shades seems to have gone hand- in-hand with the quiet luxury trend that’s been so big for the last couple of years.

However, while the pairing of pales is nothing new, it really is as lovely as ever. All shades of white, creams, pale beige; what could possibly be more on point for summer? Capri pants have come back out from the cold – with less of an American cruise ship vibe and more of an Audrey Hepburn aesthetic. Cast off the sneakers and pair with a pair of pretty sandals for a sophisticated silhouette. The tie front blouse has been acknowledged as the summer break-out – crossing age barriers you’ll find it styled with a false front for the more modest and a gap through the torso for those with a six pack to showcase. Often with a puff sleeve, on the right top or dress this manages to look summery and elegant; but ‘try before you buy’ because too much puff can feel a bit twee.

SUPREME SHIRT ODYSSEY $329, TORY PANT ODYSSEY $329, NYNE.CO.NZ

Summer lovin’

Crochet – but not as we know it – has hit the summer landscape. Forget the Woodstock multi-coloured patch ponchos, and imagine delicate colours, beautifully crafted and exquisite three-dimensional beauty. It’s a classic for a reason – it can be styled in so many ways and fit a multitude of looks. Embroidery for detailing is another feature that will take your outfit from the ordinary to the sublime this summer. When it comes to accessories, you’re going to want a raffia/woven/straw bag – if it looks like a horse can eat it, you should be carrying it. Love it or laugh at it, the IT bag for this season is the Loewe tote or Botega Venetta’s basket bag – eye wateringly expensive, if you like the trend it’s really not hard to get the look for less. The Prada crochet tote is also having a moment; again, this is easily recreated. Bold jewellery is making a statement, dare I say ’80s era button earrings – but sophisticated and carefully accessorised. Alongside all the frills, layers and chiffons sit silk and lace, with a vibe that harks back to the elegance of the 1920s. The modern flapper look can be found in various forms, complete with sequins, crystals, fringing and dropped waistlines. Cutouts are still cool and in the form of ‘venting’, which can be everything from simple slices to tear drops at the clavicle or geometric cuts. Puddle pants pooled on the floor have moved off the catwalk and into the high street, however it doesn’t feel like the most practical choice for those of us who want longevity from our outfits – dusty hems and a trip hazard is what I take away from this look. A shorter hem with a slingback is much more the go and will take you to any summer event day or night.

Pack with purpose

Whittle down the excess and pack a punch with your holiday wardrobe.

words NICKY ADAMS

Find me someone who doesn’t overpack when they go on holiday. Whether it’s a dilemma over the unknown climate conditions – because let’s face it, there are very few destinations that don’t offer up a mixed weather bag at any time of year – or simply the fear of not being able to find a washing machine, it’s hard to trim down the excess items. Every time I pack a suitcase, multiple dress-up options are required. For those that may be on the kind of trip that requires evening dress, some garments are definitely more suitcase ready than others. It is so much more helpful if something is a noncrease fabric and can be pulled out of your bag and shaken out without much kerfuffle.

So, how best to nail the concept of a capsule wardrobe when it comes to packing for your trip? The most important start point is to step back and look at what kind of holiday you are actually having, as opposed to what you imagine it might be. In short, be realistic – if you’re going on a family beach holiday, are you really going to make it to the hotel gym. If not, ditch those trainers and lycra right now. If your trip is to the tropics, no matter how much you want to shake the dust off those super high heels, are you really going to wobble around in them, or would flats just be more practical? These are the types of questions that should be asked in the first instance.

The next step is to look at what your staples should be for the type of trip you are taking. Capsule packing works in much the same way as a capsule wardrobe – although it’s less frightening because it only needs to be restricted for a limited period of time. Day to night dressing is the golden rule of capsule, with the ability to accessorise and jazz up your outfit.

Summer suitcase suggestions

Linen pants, vest top and blousy shirt

Linen is known to be a warm weather must-have. The advantage of long pants is that they will double up to protect you from the sun, or if there’s a chill, provide leg cover. A tight vest top will balance out baggy pants, and then an over shirt worn open will provide both a layer for warmth, or can be easily stripped off for some sunning. Add – a silk cami will match with the linen pants for an evening look, together with wedge espadrilles or low heels.

Basic tee and shorts

Denim shorts are a take-me-anywhere item as long as they’re not super short. Worn with a white tee, the look is on trend and robust for warm weather activities. Add – accessories! Throw on some layered necklaces, earrings, bracelets. Swap out the tee for the silk cami and espadrilles.

Non-crease midi dress

Some countries may be more conservative, so it’s good to have a dress that covers the tops of the arms and falls below the knee. Bring a midi that’s a little on the dressy side, which will suit a smart lunch or evening out. Add – an evening bag and blazer will take you anywhere.

Skirt and top

Either a maxi, midi or mini – whichever style you feel most comfortable in, together with a summer top that will match. The top should also be interchangeable with your shorts and linen pants.

Add – a cardigan for chilly days and light coloured/white streetwear sneakers.

Don’t forget essentials – togs, hat, sarong, evening bag and large carry-all tote for beach/pool/shopping that doubles as your cabin bag.

Fashion forecast

Keep an eye on the season ahead.

words NICKY ADAMS

Emilia Wickstead.

Shady stuff

Deep burgundy will be elevating outfits everywhere this autumn. Some like it head to toe, others are thoroughly modernising the shade by mixing it up with other tones – a burgundy dress paired with cherry red shoes for example. You’ll see it in everything from leather/faux leather trench coats to accessories such as boots and bags. More versatile than you might think, come autumn it will practically be considered a neutral.

Get set, go!

Tracksuits and tailoring may seem incongruous together, but don’t knock it till you’ve tried it. Prioritising comfort, but at the same time giving off an effortlessly cool vibe, the combination of stilettos, trackie pants (specifically Adidas) and a blazer manages to tick multiple boxes. There’s lots of ways to play around with this style – full sports lux accessorised with heels and handbag, or tracksuit jacket and jeans. It’s street style so there are no rules.

Tommy Hilfiger.

To the manor born

Heritage tweed, Herringbone and cosy argyle jumpers combine to create a town and country vibe when the weather cools down. Sweeping woolen coats will take us into winter, but for autumn, chunky sweaters will be the hero of the look. This trend is an example of the ‘real’ trends that designers are sending down the runway, narrowing the gap between the aspirational and inspirational for mainstream fashion followers.

Missoni.

Caped crusader

Boho is back with a bang – all things Chloe have been rapturously received, and the ’70’s look has been reimagined ever so slightly to fit with today’s world. While the cape was synonymous with the ’70s and without a doubt has a relaxed retro vibe, it is something of a chameleon as it can just as easily be styled in a sleek, elegant way that will take an evening look to the next level. Appearing on the runway as something of an autumn essential, its versatile trans-seasonal appeal makes it a must.

Island bliss

UNO editor Hayley Barnett experiences the ultimate family getaway: Fiji’s Plantation Island Resort, where luxury meets value with endless fun for kids and adults alike. 

As a family of four, it can be difficult to find a place to holiday that won’t break the bank and that caters to both parents as well as kids. 

Most of the time, you either have to bake in a tent or come up with $700 per night for a cabin in the middle of a campsite. But did you know there’s a gem in the Pacific Ocean that offers everything you could want from a family holiday in a five-star location for a fraction of that cabin price?

Plantation Island Resort has been around for more than 50 years and is still owned and operated by the family who built it − and it shows. Everything here is set up with families in mind. Convenience, comfort, and most importantly fun were obviously all high on the agenda when it came to setting up this island paradise.

We booked five nights in October and by the end of our holiday we could all agree it wasn’t nearly enough. Here’s a rundown of everything we managed to squeeze in between sunbathing and cannonballing around and into all four pools. 

DO

Handline fishing

Our seven-year-old, Oscar, often pressures us to organise a fishing trip, but we don’t own a boat and we aren't what you'd call ’boat people’. So the Handline Fishing Tour seemed as good a time as any to tick it off the list and satisfy him for a wee while. It turned out to be the highlight of the whole trip for Oscar. He caught eight fish! Of course, they were of the tropical variety and he had to throw them all back, but he didn’t mind. And Dad was relieved to get the beautifully-patterned creatures back into the water where they belonged. 

The inflatable water park is a must for kids.

Hair braiding

For regular vacation goers at Plantation, hair braiding is a bit of a holiday tradition, especially for young girls. It takes around an hour and 40 minutes, during which time you can choose to have your own treatment or simply order a cocktail while gossiping with the staff. My daughter, Poppy, opted for the corn rows over the box braids. She walked away very pleased with her choice and took every opportunity she could to get an unhealthy amount of selfies by the pool.

Underwater Museum 

One of the best parts of Plantation Island is the most hidden − its reef. It lies so close to the resort that you can simply swim out from the shore, or in our case practically swim out from our bure. Once you get there, a quirky underwater museum awaits snorkellers, full of fish and coral. There are golf buggies, a dining scene with a table and chairs, and various other objects to attract fish to the area. One of the resort’s resident marine biologists, John, swam out with us to make sure we found the museum and the reef itself. We had swum out the day before but had completely missed the reef, so it was great to have a guide show us exactly where to go. John explained that the pieces in the museum were put there to encourage coral conservation and growth. Plantation Island is big on conservation, so much so that they created what is called the ‘Bula Reef’ − a giant man-made coral reef in the shape of the word ‘Bula’, which means ‘hello’ in Fijian. It’s the world’s largest underwater coral display. Although it’s not a public snorkeling site, Dulcinea Tours do once-per-week visits where guests can view the reef from above the water.

Taking full advantage of the free water equipment

Afternoon Delight snorkelling tour

There are a few different privately-owned charter companies offering boat trips around the surrounding islands. We jumped on a trip with Dulcinea and headed out to Castaway Resort’s reef for some more adventurous snorkelling. A short boat ride took us along Malolo Island, giving us a glimpse into island life for those residing on the island as well as other resorts. Our driver pointed out a small island to our left – ‘Google Island’. Apparently, the search engine company owns it. We jumped off the boat close to Castaway’s water park and snorkelled over the coral reef. The reef itself was large and colourful and teeming with tropical fish and marine life. We spent half an hour there then moved on to Funky Fish Surf Resort for some drinks and snacks before heading back to our slice of paradise.

Hayley’s family poolside at Plantation.

Paddleboarding, kayaking and water park

Most of the water activities and gear is free for guests and can be picked up from the boat shed at the main beach of the resort. We took advantage of the paddleboards and kayaks and journeyed out to the water park with the kids. They would have stayed there all day if they could, but kids under eight need supervision and after a couple of hours it was time for my daily cocktail on the beach. There’s also a new Jungle Water Park which costs FJ$10 per person and consists of two trampolines, a slide and Tarzan swing. My kids could barely handle the bouncy castle water park so we flagged the more extreme version.

Kids’ Club

On arrival we were given a timetable of all the Kids’ Club activities, of which there are many. We highlighted those that the kids were keen on and planned our days around it. There is everything from tie dye t-shirt making to crab hunting, and the staff were very warm and friendly, so we felt good about leaving them in their capable hands. 

Lomani Island Resort & Spa

When the all-day fun fests get a little much for parents, it’s nice to know there’s an adults-only sanctuary right next door. Plantation has its own spa with plenty on offer, but Lomani gives you that extra peace and quiet you might need for some time out. We escaped halfway through our trip to experience the couple’s massage right on the beach. The idyllic surroundings and the resort itself was just the calming activity we were looking for. Lomani Island Resort is right now building a brand new spa with four rooms, an ice bath, plunge pool, sauna and relaxation deck − to offer a full wellness experience − which will open in February 2025.

EAT

Copra Restaurant

This is the main restaurant that offers a buffet breakfast until 10am every day. It’s also the best restaurant in terms of views. Situated right on the beach, guests can opt for the veranda-style dining room and watch the kids’ activities on the beach at night. It does offer buffet dining every night, however, so if you prefer a la carte, the other restaurants might be more preferable.

Copra Restaurant.

BOWL

BOWL only opened in October 2024 and is already one of the most popular eateries on the island. Offering a variety of fresh poke bowls using local fish, tuna and chicken, it’s the perfect poolside meal for adults wanting to break away from the usual family fare of burgers and pizza for lunch.

Black Coral

This is a must-dine at least once on your trip. We ended up there three times, not just for the delicious food, but also for the convenient location. It’s right next to the Kids’ Club and there’s a playground directly in front of the dining area. The steaks (including tuna) are cooked on hot volcanic stone, making this a unique dining experience.

Gourmet delights at Black Coral.

Tavola

Tavola Restaurant and Bar is the newest dine-in restaurant, opening only a few years ago. It’s next to our favourite pool spot and became a santuary for our family to swim and dine. The restaurant offers breakfast, lunch and dinner, with a variety of different cuisines, from Italian to Thai.

Flame Tree Restaurant

This eatery is located at Lomani Island Resort & Spa next door, the adults-only retreat. It offers a lot of local ingredients and plenty of options. The dinner menu is great for meat lovers, and the cocktails are on point.

TOP TIPS

Join the Facebook page

‘We Love Plantation Island Resort Fiji’ offers advice from guests past and present, and allows you to ask any burning questions you might have before your trip.

Bula Bikes

These are the resort bikes that are suitable for all ages. The kids loved riding around the island on these and it gave them a bit of freedom to get about on their own.

Lookout point

There’s a track behind the resort that winds up to a lookout point, which offers views across the island. It only takes about 15 minutes to get up, but wear good walking shoes as it can get a little slippery on the track.

Water stations

You will be given water bottles on arrival. Save them and fill them up at the clean drinking water stations around the resort. There’s one next to the Coco Hutt which we used each morning.

Liquor store

The resort recently opened its own liquor store so you can stock up and have a wee tipple in your room from time to time.  

plantationisland.com