Junction August 2016 by Junction Mag

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Junction

august 2016

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junction awards southern paprika sawmill brewery winter recipes local head chefs

People & Happenings | Puhoi to Pakiri

CONTENTS - ISSUE 10

www.junctionmag.co.nz

managing director/Publisher Bianca Howlett +64 21 117 2833 bianca@junctionmag.co.nz Editor Kathy Hunter +64 21 103 0526 kathy@junctionmag.co.nz Advertising & MARKETING MANAGER Cola Larcombe +64 27 225 5050 ads@junctionmag.co.nz Advertising & distribution MANAGER Clinton Howlett +64 21 024 04015 clinton@junctionmag.co.nz Graphic Design Tracey Stimpson design@junctionmag.co.nz

https://github.com/konsav/social-icons https://github.com/konsav/social-icons https://github.com/konsav/social-icons

Contributors Writers: Kathy Hunter, Luke Williamson, Kirsty Millar, Clinton Howlett, Liz Allan Photography: Sandy Meharry, Roberto Buzzolan, Louise M Photography, Diana Langton Photography, Intense Photography General Enquiries hi@junctionmag.co.nz Front Cover: Sawmill Brewery Photo Credit: Sandy Meharry Printed by inkwise nz Published by Junction Media Ltd All content featured in Junction Magazine is subject to copyright in its entirety and may not be reproduced in any form without permission from the Publisher. Views expressed in Junction Magazine are not necessarily those of the Publisher. Any material supplied for publication is at the owner’s risk. All information is believed to be true by the Publisher at the time of printing.

SPOTLIGHT Southern Paprika.. .................................................................................................. 4 PROFILE Amber Rose ........................................................................................................... 6 NEW & NOTED....................................................................................................... 8 junction observant awards Junction Observant Award Winner. . .................................................................... 10 Introduction..........................................................................................................12 Category Award Winners......................................................................................13 savour Sawmill Brewery...................................................................................................18 Anne Thorp - Pakiri.............................................................................................. 22 The Hungry Elephant........................................................................................... 24 A Bit on the Side . . ................................................................................................. 26 Meet the Head Chef............................................................................................. 28 Matakana Bacon Company.. ................................................................................. 32 Anne Thorp: Slow Cooked Beef + Sawmill Beer Recipe. . ..................................... 34 Amber Rose: Cider Braised Pork Recipe.. ............................................................. 35 Food & Beer Matching + Oyster News. . ............................................................... 36 design Patiki Place, Omaha............................................................................................. 38 Master Craftsman - Mike Rose.............................................................................41 CHERISH Sustainable Sophie . . ............................................................................................. 42 Walk of the Month............................................................................................... 42 Springboard. . ........................................................................................................ 43 arts The Vivian: Ko Taku Whare, To Whare Hoki ........................................................ 44 Art Matakana: 10th Anniversary.......................................................................... 45 Out + About.......................................................................................................... Matakana Farmer’s Markets................................................................................ 46 Goat Island Marine Discovery Centre.................................................................. 46 review Matakana Village Books (to cook with). . .............................................................. 47 Brick Bay Pop-Up Dinner.. .................................................................................... 48 happenings...................................................................................................... 50 gig guide............................................................................................................51

our people: There are a number of us in the Junction family, all locals. We thought we’d tell you a little about each of us every month. TRACEY STIMPSON Tracey is the Junction Designer, putting the magazine together each month. She has travelled the world, including an 11 year stint in London, and is always keen for more adventures. She has worked in most aspects of publishing, most recently Fairfax Media working on features for Sunday magazine. Tracey’s inspired by the great outdoors and is a keen swimmer, gardener and cook. She also spends a lot of time in pursuit of her 10-year-old son. “I’m fascinated by the characters of the Matakana Coast and learning more with every issue that goes to print,” she says.

spotlight - southern paprika

PROFILE - amber rose

The Construction Co Built to endure

www.theconstructionco.co.nz 2

0800 wil bld

CONTENTS - ISSUE 10

NEW & NOTED

junction observant awards

sawmill brewery

the hungry elephant

matakana bacon

anne thorp - recipe

SPRINGBOARD

art matakana

38 design house

Junction Awards 2016 RANKED TOP 5 Gifting + Homeware + Art Store Matakana Coast

spotlight

southern paprika words

kathy

hunter

SPL was established in 1998 and is a joint venture between Hamish and Robyn Alexander (Alexander Cropping Ltd), and the Levarht Company of Holland. Now it supplies around 50% of its crop to an ever-increasing NZ market, and send to Japan, Australia and Canad, as well as Japan. SPL employs over 100 staff, which puts a whopping annual wage bill of over $6m back into our community. However, although SPL has a policy of offering work to New Zealanders first, they’ve found that Kiwi greenhouse staff find the high humidity and heat hard to handle. Relative humidity is around 85-90%, and the daytime temperature ranges between 21 and 29 degrees. So over the years, they’ve recruited greenhouse staff from the Kiribati and Tuvalu islands, whose proximity to the equator makes conditions in the greenhouse deliciously like home. The island workers soak up the heat; peel off their layers of polar fleece, stroll or cycle in a measured, ‘island time’ kind of way through the vast glasshouses. “Yeah, it looks pretty relaxed,” says George. “But who can hurry in this heat?” George is an ex-Coca Cola marketing man, whose dad grew lettuces in a market garden when he was a kid. These workers come to them either via the government’s Recognised Seasonal Employer (RSE) scheme or via the Pacific Access Category (PAC) ballot. Southern Paprika employs 70 to 80 permanent Kiribati workers and 38 seasonal workers through the RSE scheme. With unemployment at over 80% on the islands, employment in NZ is an exceptional opportunity that these people are determined not to squander.

Picking mature fruit from the full sized plants. Photo credit: Jorgia Bays

You’d never know it was there, but down Woodcocks Road in Warkworth is one of the largest glasshouse facilities in the country. Southern Paprika Ltd (capsicum are known as paprika in most parts of Europe) grows around 40 million capsicums per annum in three glasshouses, covering a staggering 22 hectares. That’s roughly 22 international rugby fields, if you’re trying for a mental picture. When you walk in, it’s hot, steamy – and surreal. The greenhouse is just so huge, and there’s enough haze to make you wonder if it goes on forever. Glasshouses these days are high-tech, sustainable affairs, utilising computer-controlled heat, light, nutrients and ventilation. Within NZ we have about 65 hectares of capsicums under glass, producing 15,000 tonnes. Sounds like a lot? But to put it in perspective, there are around 27 million tonnes of capsicums produced annually around the world. The company in partnership with the Inger family has also just begun a massive planting of avocado trees on a 400ha farm on the Kaipara Coast. 500 trial trees have gone in, with another 10,000 to be planted by November. And 80-90,000 more over the next four years. “Yep, she’s a pretty big job, all right,” says George Moore, Marketing and Distribution Manager. “You won’t hear too much about it for a few years though, till they start producing.”

Some Kiribati and Tuvalu staff have been at SPL for many years now and they and their families are a valued and vibrant part of the local community, with an endearing way of finding almost everything completely hilarious. And as part of the local Pacifica Group, the Kiribati students’ singing and dancing is a delight to behold. When we visit the facility, there’s a buzz in the air. It’s the end of the growing season and the plants have been pulled out. The RSE workers are heading home to the islands for three months before the next round of picking starts in spring. The boss, Hamish Alexander, is in the greenhouses; he’ll be having a few words before two pigs on spits are brought out for a farewell feast. We have a quick chat but he’s very reluctant to be photographed; flaps a hand at his marketing manager.

S u sta in a b ilit y at S P L • Glasshouses typically grow 20-30 times more fruit per square metre than plants grown in the field. • The process uses only 5% of the water of an outdoor environment. • The houses are heated using natural gas to warm water which runs through steel pipes in and around the glasshouse – SPL are looking at alternatives such as Bio Fuel and Ground Heat. The pipes cunningly double as rails for the scissor-lift trolleys that get the workers to the top of the full-grown plants. • Carbon dioxide by-product is fed back to the plants, increasing yield by up to 15%. • Packaging is made from recycled, food-grade cardboard. • All irrigation water is treated and reused.

“Get a photo of George, he loves all that bullshit!” We manage to snap them both however, in the enormous hothouse haze. Hamish chats to the assembled crowd, presents some agricultural diplomas (some workers opt to extend their education here and it’s encouraged). It’s obvious he knows his workers by name, family and history, and there’s plenty of good-natured ribbing and laughter. He mentions the containers going home with them to the islands – three of them this year. “The workers tend to buy and send home things that can’t be bought on the islands: power tools, sewing machines for their wives, outboard motors for fishing, mattresses. We organise the departure and arrival

of the containers,” says Sheryl Lewis, HR Advisor. “It’s like Christmas when they get there!” Sheryl’s in charge of pastoral care for the Island workers; she sorts out accommodation, medical issues and anything else they need. There are a couple of Kiribati speeches just before the pigs are brought in – then suddenly they are singing. It’s the rich, multi-layered, harmonic sound of the islands; it’s spine-tingling. All too soon it’s over and all bow their heads to say grace. We depart to let them get on with the farewells. They’ll be heading home laden with booty for their eager families, and the team left behind will plant a new round of capsicums destined for far shores. And shining fruit in all the glorious colours of traffic lights will be waiting for the Kiribati to pick when they return.

Previous page: Aerial view of the glasshouses at Southern Paprika. Photo credit: Phantomworx Drone Photography Matakana; Hamish Alexander and George Moore. Photo credit Roberto Buzzolan. Kiribati President Anote Tong, centre with Francis Nawaia, site cleaner of ten years, right. Photo credit: George Moore. Above: Happy harmonies from Kirabati workers. Photo credit Roberto Buzzolan.

profile

AMBER ROSE words

kathy

hunter

Amber at Matakana Farmers’ Markets with Whangeateau roses. Photo credit: Roberto Buzzolan.

It comes as a bit of a surprise that the Amber Rose was born and bred in Kaiwaka. Her mum is legendary biodynamics guru Kay Baxter, who created the heritage seed and permaculture haven of Koanga Gardens. As a teenager, she’d have to spend a couple of hours in the gardens every day after school harvesting tomato seeds and making endless purées, soups and sauces. It’s unlikely that she ever dreamed that one day she’d be the personal chef for Jude Law and Sadie Frost, Gwyneth Paltrow and Coldplay’s Chris Martin. It was a circuitous trip getting from Kaiwaka to London, but food was always part of the ride. Not long out of her teens, Amber headed off to Melbourne, and worked at iconic bakery Babka. She gained a solid baking background from the Eastern European masters. “There was this little old Russian lady who used to say to me: ‘you make a good-looking dumpling, you get a goodlooking husband!’” After a couple of years here she moved on to China, where her father was working in film and TV. Teaching English as a foreign language was

ok, but it was much better when she ended up acting in Chinese soap operas – over-dubbed in Chinese. “Yeah, it was pretty bizarre – but the food was truly fantastic,” she recalls. It was here that she got a call from a friend who was in London working for musician Liam Gallagher. His friends Jude Law and Sadie Frost needed an assistant, and the friend had told them about Amber. A day or two later she was on a plane to London. “It was a really busy, creative household,” Amber says. Sadie’s friends were often over: Gwyneth Paltrow and Kate Moss, among others. There were children, tea parties, lots of fun. Not so fantastic a few months later – Sadie and Jude had split and things were bad. “Sadie needed a fair bit of support at that point,” she said. “We became quite close and that’s really how I ended up doing my a book with her quite a few years down the track.” When Amber had her son Ollie in 2005, things needed to change. She retrained as a doula (a practical and emotional support person during pregnancy, in labour and also postnatally), and used her healthy

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recipes to nurture and sustain. One of her clients was so impressed with her food that she asked her to do some styling with her on a food photography book. It was the beginning of the cookbook trail for Amber. She has written two books in fact, both bestsellers, and a third one is not far away. Love Bake Nourish came out in 2013. It’s full of baking recipes that do away with refined white flour and white sugar. Instead she uses fruit, honey and natural syrups to give sweetness, and ancient grain flours such as buckwheat, spelt and rye to give depth of flavour and texture. The next book came out a mere 18 months later. Written in conjunction with Sadie Frost, it’s called Nourish: Mind Body & sSoul. Sadie did the ‘mind’ bit, with tips on meditation and mindfulness; Sadie’s personaltrainer sister, Holly Davidson, gave exercise plans, and Amber ran the soul-food department. It’s basically a manual for conscious living. While whipping out her books in quick succession, Amber was also working as a food stylist on TV shows, with Fiona Cairns (who made Prince William and Kate’s wedding cake). She was cooking privately for celebs as well, eventually becoming Kate Hudson’s and Gwyneth Paltrow’s personal chefs. “Gwyneth is someone the press loves to hate,” says Amber. “She is actually incredibly kind, intelligent and loves her children. She’s one of few celebrities that doesn’t use a nanny when she’s not working. And she loves baguettes and cheese!”

expecting a baby in November, after her next book hits the shelves. “This one’s about community and where food comes from locally. I’m going back to my roots to a degree – but I’ve also become completely obsessed with gut health,” says Amber intently. “There’ll be lots of gutboosting foods and fermented foods, and it’ll also be a kind of reference book. There’ll be basic recipes for broths, stocks, patés, dips and purées with seasonal variations, which will enable my readers to go off on different tracks using a base recipe with confidence.” She’s looking at ways she can work from home after she becomes a mum again. Immediate plans for work will be based more online. Her website will be key: “I’m hoping it’ll become a platform – for my books, a blog, interesting food products for a store and online cooking courses too.” “This area is so full of connections – so many extraordinary people with great food ideas,” Amber says. “I’m looking forward to becoming a part of that.” Sounds like there’s a whole new chapter in store for this author. www.wilddelicious.com | Instagram: @wild_delicious Books availabe from Matakana Village Books.

Amber was cooking a Thanksgiving dinner at Gwyneth and Chris’s house when Adele, Penelope Cruz, Javier Bardem, Ewan MacGregor and Stella McCartney arrived. “I’d just spent about eight hours in the kitchen cooking a huge meal – I really didn’t want to be meeting that lot looking like I did. Chris made me come and meet them all after the meal and they all stood up and clapped – it was pretty surreal!” But that fabulous London life is on hold for a while. Amber came home for Christmas and has reunited with old flame Ed Guinness from the Leigh Sawmill. They’d first met when she worked there, aged 16. They’re

Amber with Sadie Frost (left) and Sadie’s sister Holly Davidson.

new & noted CAMBODIAN RESTAURANT Rodney and Danni Hang are both originally from Cambodia but have lived in NZ for decades. They moved to the Matakana Coast only a few months ago for the lifestyle – they have three kids. The bubbly Danni is the chef and she’s hugely excited to be bringing a taste of authentic Cambodian street food to Warkworth. “Cambodia is the oldest South East Asian country – the cuisine pre-dates Thai and Vietnamese food,” she explains. “But if you love those flavours, you’ll love Cambodian. It’s very similar to Thai but not quite as sweet.” Because Cambodian is not as well know as Thai or Vietnamese, many restaurant owners take the easy road and cook Thai. Rodney and Danni are taking a leap of faith that they’ll be able to convert the locals to their beautiful food. “Our culture is all about sharing meals, and it’s very social! Bai Khmer will be simple, rustic, and authentic.” Open late July | 10am-late | Closed Mondays | Facebook: Bai Khmer

mike pero – new office

MBO TO SSM

active+

Mike Pero’s latest office is opening this August in Matakana Village. The Point Wells office will stay – it was Angela Wain and Andrew Steen’s first office and this is their fifth. As Andrew says, “Point Wells is such a laid-back spot for doing work that needs concentration, such as property write-ups; it’s a very short walk from our home and it’s great for showing off local properties too.”

Matakana Beach Outfitters has moved from its spot close to the roundabout to the new Mortimer building at 44 Matakana Valley Road, behind Jin Jin. And it’s changed its name too: it’s now Summer Sessions, Matakana.

Alyssa and Campbell Gordon took over the Warkworth and Snell’s Beach physiotherapy clinics on July 11, rebranding them at Active+ clinics. Alyssa’s a returning Warkworth girl and Cam’s from Taupo – they and 18-monthold Lachlan are loving the fantastic beaches. Alyssa says, “We’ve noticed a high demand for pilates classes, so we are planning on increasing these. I am also a PINC Cancer Rehab physio, so we’re now providing cancer rehab to women in the region.” The couple are looking forward to being involved in local community events and are amazed at how friendly and supportive everyone has been. www.activeplus.co.nz/locations/warkworth

The new Matakana office will be all about visibility for visitors to the area. “And it will get us out and about in the Matakana community more – a good thing for me, as I tend to hibernate in Point Wells a bit too much!” www. mikepero.co.nz

The new Summer Sessions will continue MBO’s lines of water gear: boards, and accessories, and add great surf, skate and street fashion labels such as SeaFolly, RPM, iLabb, Volcom, Vissla, Vans, Rhythm and Chinga. Owner Matt Craig has fun plans. “New events will include Friday night beach volleyball and multisport water events, as well as our usual surf lessons, holiday programmes and board rentals. It’s going to be an exciting spring and summer.” www.matakanasup.co.nz

THE GREAT WEEKEND

GETAWAY

Escape the city, explore Leigh by the sea, just 1 hr north of Auckland The home town of Goat Island, NZs oldest marine reserve, the snapper capital of NZ

EXPLORE LEIGHBYTHESEA.CO.NZ FOR ALL OUR OPTIONS

EAT – famous fish and chips PLAY – kayak, surf, fishing, horse riding STAY – B&Bs, apartments, campgrounds or holiday homes LEARN – about marine biology and reptiles while staying dry and warm EXPLORE – a range of beach, coastal and bush walks 8

new & noted heavenly soles “I absolutely love shoes,” says Mandy Randall, the new owner of Heavenly Soles shoe boutique. After five years managing shoe boutiques in Ponsonby (including a branch of Heavenly Soles) Mandy bought TWO Boutique in Matakana. She’s now fulfilling her fashion ambitions by taking on Heavenly Soles as well. Her passion for the industry, great products and exceptional customer service is obvious if you have visited TWO Boutique with its exceptional range of designer clothing. The newly refreshed store opens in August. Mandy says: “We’ll be adding to the local and European brands that customers already love like Minx, Paula Ryan, Django & Juliette and Manas, with designs from Katherine Wilson, Kate Sylvester, Briarwood, Diesel and many more. “There’ll be everything from the latest pumps and sneakers to amazing boots and heels. So whether it’s beach, bach, work or killer heels for a amazing party, you’ll fall in love at Heavenly Soles.” www.heavenlysoles.co.nz Follow Heavenly Soles on Facebook / Instagram

retro on rodney

beauty in puhoi

kai box

Retro on Rodney in Wellsford was started two years ago by Jacky Corry. “We and people we know are changing interior design so we all needed an outlet for our special silverware, china, glassware and good furniture,” says Jacky. Their range of cowhides is hugely popular too – they’re top quality and only sourced here in NZ using environmentally friendly processes. The Sawmill Brewery has just used Jacky’s hides for their new fit-out (see pic above) and she also stocks deer, tahr, goat (including Saanan and Angora), buffalo and calf hides. It’s open Wednesday to Saturday 10.30-3.30pm – call Jacky if you need something outside these hours.

Puhoi has a new beauty salon! Local resident Michelle Clarke has had a salon in Puhoi in the past, but took a few years out to manage beauty schools in Auckland city (including Wellpark College of Natural Therapies). She’s always stayed living in the area however, and is now working from two locations in Puhoi. Michelle uses Medik8 for her main product range and offers a full range of treatments including facials, massage, waxing and nails, plus a lash and brow service. Michelle has just held a fundraiser for breast cancer charity Look Good, Feel Better at the last Puhoi Market, and is committed to helping the charity.

Jacky Corry | T: 0274 35 35 35

www.puhoibeauty.co.nz T: 021 137 2757

The Kai Box is a new food-box delivery service with a difference – it’s vegan. Their goal is simple: to make it easy for people to try plantbased meals. Based in Auckland, they deliver for free in central Auckland and for a small fee from Orewa north to the Matakana Coast. The recipe and all ingredients are in there, ready to cook. For every box they donate $1 to SAFE, an animal welfare charity. We have a Kai Box each to give away to two lucky readers: Just email hi@junctionmag.co.nz with the email subject ‘The Kai Box’, and put in your name, mobile number and the area you live in. We’ll call the winner with an ordering code. Some shipping costs may apply. www.thekaibox.co.nz

Junction Observant Awards

WINNER

Staff left to right: Judi Keith, Dennis Keith, Jasmine Donaldson, Madison Thomson, Kelly Gordon and Dan Paine.

The overall winner of the inaugural Junction Observant Awards is the stylish, creative hub of Matakana Village – Matakana Cinemas. The overall winner of the inaugural Junction Business Awards is the stylish, creative hub of the Village – Matakana Cinemas. They opened nearly ten years ago under the initial creative vision of Richard and Christine Didsbury, and have since become known far and wide as truly individual independent cinemas which have gone the extra mile in many ways. The cinemas are now owned and operated by their son-in-law, Dan Paine. Innovative interior design (including those ceilings), arthouse programming and exceptional community events make going to the movies in Matakana a treat which is never taken for granted by its fans. The management is generous in its support of the community and employs a fair number of local teenagers on an ongoing basis. Dennis and Judy Keith have been involved in the cinemas from the beginning and Dennis (who’s been involved in cinemas since his projectionist apprenticeship at the St James at the age of 15) remembers the first few weeks. “It was pretty crazy – a whole container of seats went missing the week before we opened. We had to go ahead with gaps. Richard said ‘Don’t worry, everyone will understand.’ And they did.”

IS WHAT YOU’RE DOING

TODAY, GETTING YOU CLOSER TO WHERE

YOU WANT TO BE TOMORROW 10

A few years down the track they’d lowered the massive chandelier in the Tivoli cinema to change all the light bulbs when, to everyone’s horror, it wouldn’t winch back up. “The mechanism was broken,” says Dennis. “It closed the cinema for about three days while we got it fixed.” Richard and Christine Didsbury had this to say: “With the proliferation of home theatres, it was crucial that we could offer a memorable cinema experience, and so the stunning décor, supremely comfortable seating, top of the line sound systems and big screen viewing, together with the ability to enjoy a great glass of local wine, was all part of enriching that cinema experience. “In addition, the generous foyer space with its fireplace, funky furnishings and the long white cloud lighting was designed to become a community hub. It has evolved into a gathering space for locals and visitors, community events, knitting groups and the local information centre. We really appreciate the community support that has resulted in an award like this.”

JOIN US AT OUR NEXT CAREERS EVENING

If you are involved in the real estate industry or are thinking about a real estate career in the North Rodney area, we are looking for people to join our Warkworth and Snells Beach offices. When: Thursday, 28th July 2016, 6:00pm (and every 6 weeks after that - please call for further dates and times)

Where: Harcourts Silverdale Office, Unit 17/175 Millwater Parkway RSVP: tandem@harcourts.co.nz or 0800 765 348 by 25th July 2016 Tandem Realty North Limited / Licensed Agent REAA 2008

Tandem Realty North

The extraordinary ceiling in the Paradiso Theatre.

Funky furniture in the foyer.

The â&#x20AC;&#x2DC;long white cloudâ&#x20AC;&#x2122; lighting in the main foyer never fails to impress.

The chandelier in the grand Tivoli Theatre.

Congratulations to Matakana Cinemas from Junction Magazine!

$ 1 ; Ă&#x2021;

Ă&#x20AC; Ă&#x201A; Â&#x;+ Ä? % Â Ä? + Ä? 11

Junction Observant Awards

category winners The Junction Observant Awards are the brainchild of Junction Magazine’s publisher, Bianca Howlett. She wanted to showcase the exceptional businesses both large and small that we have here on the Matakana Coast. We have many incredibly hard-working, smart people here, who bring their very best to the public – and we think they deserve wider recognition. There’s another angle here, too. Many local businesses contribute hugely within their own communities – they are regularly asked to give to fundraising efforts for local schools and clubs, and most are happy to do so. But we need to show that their efforts don’t go unnoticed. Junction is hoping to bring some public awareness back once again to buying local and supporting the businesses in our local communities – so they can continue to support us. 175 businesses were nominated in the awards, which ran over 11 weeks. There were just under a thousand votes and we were hugely impressed by the passion that saw over 150 of those votes come in over the last few hours: you were still voting just before closing on the last strokes of midnight, Friday, 15 July!

Junction Publisher Bianca Howlett holds the inaugural Junction Observant Award created by Mark Lewington, right.

Local artist Mark Lewington of Only Concepts has made the stunning inaugural Junction Observant Awards trophy. He created a simple ‘J’ from the Junction logo out of solid, clear acrylic and used a grinder to make a textured patina on the edges. The award can be re-created in future in different media. We asked Mark to make this for us as his exceptional branding and design work has featured in Junction Magazine a number of times over the last few months. The Awards were announced at a celebratory dinner at Country Park Woolshed, styled by Morrae Stephens of Boutique Bar and catered by Jin Jin. Photo coverage will appear in the September issue of Junction Magazine. We’re very proud to present and congratulate the Matakana Coast businesses you love the most.

50-acre country estate

FUN FOR ALL THE FAMILY, WEDDINGS, PARTIES, CONFERENCES & EVENTS

Showcasing the best wedding venues and vendors in the Matakana region. 9am – 3pm Saturday 20 August and Sunday 21 August

www.weddingsmatakana.co.nz www.matakanacountrypark.co.nz | info@matakanacountrypark.co.nz 09 422 7437 | 1151 leigh Road, Matakana, Auckland, NZ 12

CATEGORY: entertainment, activities & tours

WINNER: MATAKANA CINEMAs

What’s the secret of your success? Our people; our customers and my staff. We believe in looking after our customers – providing hospitality and not just service. It helps that going to see a movie is an enjoyable experience in itself, but we want to nurture that. We’re always striving to be better, with the goal of being a world-class hospitality and entertainment hub for our local and greater community. How important is being in this area to your business? Recently I have been posed the question, ‘What would the community lose if Matakana Cinemas was no longer here?’ I am really aware of how much we are appreciated in our community; it’s a big responsibility. That question drives me to keep the business here for our people – we have a really loyal customer base and provide employment and opportunities for locals (and Colorado Mike!). Have you hit any milestones over the past year? Actually, this December/January is our 10th anniversary and we plan on celebrating that in some way! What are your plans for the future? We are working on implementing our long-term vision going forwards, but in the near future we are planning a new venture in the former OOB ice-cream café space. We’re setting ourselves high standards and look forward to opening later in 2016. 1. Matakana Cinemas 2. Brick Bay Sculpture Trail 3. Goat Island Marine Discovery 4. Glass Bottom Boat 5. Mahurangi Oyster Shuckle Ferry 5. Matakana Country Park

CATEGORY: food stores & suppliers

WINNER: charlies gelato garden

What’s the secret of your success? We focus on the customer, quality products, and trying to create an experience for people that becomes a ‘food memory’ – so that not only involves creating great gelato from scratch but the surroundings, service, friendly and welcoming staff. It’s about doing the basics really well – you’ve got to have the hokey pokey as well as the pistachio! And then adding the special personal touches, like the hand-built pizza oven, fish in the pond – picking strawberries fresh each morning and making sure you give the really big ones away to small (and large) children. How important is being in this area to your business? This area is really important to the two of us as it’s where we chose to live and bring up our family. It’s where our friends live and we love the environment, the beaches, forests and regional parks. It’s also important because without the growth factor of the Matakana’s development and Farmers’ Market we couldn’t have the business we have. That development drew people up from Auckland on the weekend – and it’s those people, our regulars, who have made us a destination in our own right. Have you hit any milestones or major achievements this year? What are your plans for the future? These two questions go together for us. As most people will now know, Charlies is on the market. We hope to stay here on the property and keep producing fruit, but we know that it’s time to step aside and let someone else with new ideas and energy take over the business. We continue to be ranked as one of the top ice cream places in the country, we have our 2016 Trip Advisor Certificate of Excellence and we’re in the latest foodie edition of Lonely Planet so I think we have a great business. But to make it legendary, it needs some new ideas and energy – and we look forward to seeing what the right person can do with Charlies! 1. Charlies Gelato Garden 2. Warkworth Butchery 3. Chocolate Brown Chocolaterie 4. The Village Butchery 5. Mahurangi Oysters

CATEGORY: Wineries & Breweries

WINNER: brick bay winery

What’s the secret of your success? We are fortunate to be the custodians of this beautiful and unique piece of land, and have a passionate and dedicated team. The combination of the two just so happens to produce some pretty amazing wine (especially when the weather is kind to us!). The Glass House brings it all together: it showcases our wines and our great food, all wrapped up in warm hospitality. How important is being in this area to your business? Our location is the reason we exist; this land has given us the opportunity to explore our passions and it’s very special to be part of the Matakana wine-growing community, a group of dedicated and supportive growers. Of course, being within a stone’s throw of New Zealand’s largest city has its obvious advantages. The terroir informs what you experience in a glass of Brick Bay wine and the people who make Brick Bay come to life are all part of the local community. Have you hit any milestones over the past year? Yes, it’s a big year for milestones! 30 years ago we bought this land and Brick Bay Farm was born – initially to farm angora goats, of all things! Luckily that didn’t work out, so we planted our vineyard in 1995. This summer will commemorate 10 years since opening The Glass House and The Sculpture Trail. What are your plans for the future? We’re constantly evolving, as our guests will attest. We’ll have some very limited quantities of a new white wine varietal once our 2016 vintages are ready for release. 1. Brick Bay Winery 2. Sawmill Brewery 3. Ascension Wine Estate 4. Ransom Winery 5. Omaha Bay Vineyard

SWEET TASTE OF SUCCESS Business and Lifestyle ... Charlies is a destination much-loved in Matakana and further afield. It’s an artisan Italian gelato business surrounded by vineyards. High-end product, commercial kitchen, and pizza oven under courtyard wisteria with adjoining gallery space. Private family home with swimming pool on 4.6ha also available for sale. Move fast! www.bayleys.co.nz/1200080

39 Omaha Valley Road, Matakana

www.thevivian.co.nz | T: 09 422 9995 Black Heart Exhibition: 9 July –7 August 2016

Mackys Real Estate Ltd, Bayleys. Licensed under the REAA 2008

Duncan Napier M: 027 283 8021 Shailenne Parkes M: 021 117 9142 Helen Bartrom M: 021 130 6381

CATEGORY: Home, Gifts & Art Galleries

WINNER: Morris & James Pottery

What’s the secret of your success? Our people. Morris & James represents a team of highly skilled people: potters, decorators, ceramic technicians and designers. Behind each handmade item is the people who crafted it, each item representing years and years of developing skills and knowledge through practice – something that cannot be bought nor studied. How important is being in this area to your business? Morris & James and the area of Matakana have a special relationship full of stories and history. Ant and Sue Morris established the pottery as one of the first businesses in Matakana in the seventies, with a vision to make Matakana an arts destination. And each piece of Morris & James pottery is quite literally a piece of Matakana, as we harvest clay from the neighbouring paddock to make our pots and handmade artworks. Have you hit any milestones or major achievements this year? We’re continually looking to innovate both in design and in processes. In the last year we have developed new glazes including some in more muted colours, new pot shapes and new techniques in applying the glazes. As a result we have some new items in our showroom that reflect current as well as traditional interior design trends – and there’s more to come! What are your plans for the future? To continue to create unique hand-made pottery that recognises current trends for functional pieces and colour, with equal doses of artworks that are pure creativity by our artisans. Morris & James is always evolving – our designs, our products and our showroom in Matakana. In the next couple of months we will be upgrading our showroom and bring more of our new designs out. 1. Morris & James Pottery 2. Green with Envy 3. MooiMooi 4. Rummage Matakana 5. Art Matakana

CATEGORY: Fashion & Accessory Stores

WINNER: bach surf

What’s the secret of your success? I don’t think it is much of a secret – just an old fashioned approach to retail. We are very fortunate to have exclusive rights to some of the world’s best surf brands but I believe the old equation of leading brands and great product knowledge, combined with friendly, efficient customer service is the recipe for a successful store like Bach Surf. I also must say how important it is to have great staff and I am very lucky to have some of the best around – without them, I would be lost. How important is being in this area to your business? Being in the Matakana area is not only a huge part of my business but a huge part of my life. It’s so rewarding to know that Bach Surf has such a loyal following, not only from locals but from people outside of our area too. Matakana is such a vibrant and diverse place and that is reflected in the many different faces we see in here every day. I used to come here just to work but now, I happily call Matakana/Omaha home. Any milestones this year? Since buying the business back in November 2014, we now have a totally new, modern look implemented with new racks, hangers and fittings throughout the store, the addition of exclusive brands such as Tigerlily, Spy and RVCA. The development of our website, combined with a fresh attitude towards customer service have all contributed to us achieving som e fantastic results over the past 12 months. What are your plans for the future? All I can say is, watch this space... 1. Bach Surf 2. Summer Sessions 3. Katya Maker Boutique 4. Revival Clothing 5. Heavenly Soles

CATEGORY: personal services

WINNER: LOVENails

What’s the secret of your success? I have worked hard to build and maintain a wonderful and loyal group of clients! Consistent and excellent customer service is key. At LOVEnails we aim to offer an enjoyable experience as well as great service, hygiene and that little thing called luxury. We keep up to date with trends and we are continually up-skilling with top international nail artists. We pride ourselves in offering the best top quality products for our clients in our studio. How important is being in this area to your business? Local is everything – we love our local following. Matakana is a wedding and tourist destination, this allows us to extend our services to these special events. There are similar businesses that offer complementary services and we all work together to support each other. LOVEnails believe it is important to have good quality nail and beauty care, there is a need for our services to be available in this area. Have you hit any milestones or major achievements this year? Working from home and then moving into a ‘rent a chair’ space within a Warkworth hair salon has created many challenges. Eleven years on and two kids later, I’ve expanded the LOVEnails studio into an elegant villa in the heart of Matakana. I’m proud to say I have brought the very talented Jess to the LOVEnails team. Jess has trained and has grown into a spectacular nail artist offering great shaping, nail care and nail finishes. What are your plans for the future? We’ll be continuing to provide the luxury and quality services we are best known for in the beautiful Matakana area. But LOVEnails now offers more than just nails! We’re now offering a Brow Bar, Cosmetic Tattooing, Tanning Services, Tinting and Sugar Waxing. 1. LOVENails 2. Matakana Hair Co 3. Blush Beauty Lounge 4. Smith Hairdressing 5. Oasis Studio

CATEGORY: Accommodation

WINNER: Riverside Matakana What’s the secret of your success? We have a unique property in a stunning location, just 50 minutes north of Auckland. Our accommodation offering is perfect for couples, groups, girls weekends, families and corporate guests. We also have a fabulous conference facility which is very popular. There’s nothing like Riverside Matakana. How important is being in this area to your business? Being so close to Auckland is a significant factor in our success. Our proximity to Matakana Village, Omaha and Tawharanui is appealing to our guests. Each year there are more attractions to entice visitors to stay longer. There are now four restaurants open seven days a week in Matakana Village, and wonderful places to visit like Brick Bay Winery and Sculpture Trail, The Vivian and Morris & James, not to mention several a number of beaches. Have you hit any milestones or major achievements this year? We first opened in May 2007 so we’ve been in business for 9 years. We are delighted that more people are staying with us than ever before, and that so many guests stay with us several times a year. Recently a guest told me she was near tears when she had to leave, and couldn’t wait to find time to come back and stay for a few days. That absolutely made my day! What are your plans for the future? We are always looking at ways to improve our guest’s experience. We’ll be investing significantly in the property in the coming year, upgrading driveways, strategic planting to further beautify the surroundings, and of course continuing the internal upgrade program of the baches.

1. Riverside Matakana 2. Whangateau Holiday Park 3. Sandspit Holiday Park 4. The Beach House, Kawau Island 5. Martins Bay Holiday Park

CATEGORY: Restaurants and Bars

WINNER: Smiths Bar & Restaurant

What’s the secret of your success? Keeping it simple, but with attention to detail at every level. Plus having the ability to change things around weekly to create new occasions and atmosphere. How important is being in this area to your business? Smiths was designed for this area and for our locals. It possibly wouldn’t work as well elsewhere. Have you hit any milestones or major achievements this year? The completion of Smiths on target was an achievement in itself. The décor revamp and the new menu at The Stables are also achievements for the business as a whole that we’re proud of. What are your plans for the future? We are only at Stage Two of the business plan. We are looking at setting the events side of the business up in late 2016/early 2017. Watch this space!

1. Smith Bar & Restaurant 2. Leigh Sawmill Café 3. Wharf Street Bistro 4. Matakana Village Pub 5. Brick Bay Winery

CATEGORY:Cafes, Takeaways & Eateries

WINNER: Matakana Market Kitchen

What’s the secret of your success? There’s no secret really. Quality – ingredients, staff, customers! With the dishes, we try to balance consistency with creativity, whilst maintaining a hearty portion to cover most appetites. A menu as encompassing as ours takes a fair bit of planning, so it’s really good to have ‘specials’ that bring fresh options to our regulars, and keep the chefs on their toes. Service comes from a team of passionate individuals that try to make your day better when you leave than it was when you arrived. How important is being in this area to your business? MMK is situated in the most beautiful location, surrounded by amazing boutique shops and wineries. We feel very lucky to have joined Matakana’s recent growth boom from a relatively early stage, and it’s great to see the area continue to grow from strength to strength. Have you hit any milestones or major achievements this year? Within the last year, we bought The Vintry, and it’s been an awesome opportunity to experiment with more of the local wines, as well as New Zealand’s craft beers. We were also named Metro’s Best in Suburb for the 4th year running which is, we hope, evidence of the consistency we strive for. What are your plans for the future? Perpetual growth and re-invention. The team at MMK are always looking to improve on what we have done so far and there’s always an unknown opportunity around the corner to bring new challenges and creative inspiration. 1. Matakana Market Kitchen 2. Chocolate Brown Café 3+4 equal: The Dough Puncher + Viet Q Foods 5. Leigh Eats

MATAKANA COAST WINE COUNTRY – EXCITE THE SENSES Matakana Coast Wine Country stretching from Puhoi through to Pakiri is becoming a known destination not only for the domestic visitor but also the International visitor. With our close proximity to Auckland City – short 45 minute drive north, the continual growth of local businesses such as new activities and eateries; accommodation options and the increased global profile of long standing tourism businesses being showcased through Tourism New Zealand and Auckland Tourism Events and Economic Development the region will continue to see growth. To provide the opportunity to recognise the achievements through the Junction Awards is a great way to celebrate and congratulate the hard work put in to each business which has created the region as a must visit destination. The region offers a wide variety of sightseeing options, activities, Art Galleries, Wine Trails, walking tracks, Boutique shopping and dining experiences. The region is the perfect day tour option but also the perfect getaway destination offering accommodation options from 5 star luxury lodges right through to beachside holiday parks. Truly something to for everyone.

More information or to book accommodation & tours contact Warkworth i-SITE on +64 9 425 9081 or visit www.matakanacoast.co.nz

Sawmill Brewery Independent Resourceful + Real

savour

sawmill brewery WORDS

KATHY

HUNTER

Twelve years after Sawmill beer hit the market, six years since Mike Sutherland and Kirsty McKay took it over, and nearly a year since they started building, the brewery has moved house. Leaving the iconic Leigh Sawmill, the beer has arrived in its new, purpose-built premises, closer to Matakana and a world away from its little board-and-batten birthplace at Leigh. And what premises. It’s no exaggeration to say the new build is a jawdropper. Designed by Mike Petre (who also designed The Vivian Gallery just down the road), it has the same practical, artisan principles, with architectural concepts that go back to his farming background. “There’s a bit of the classic Kiwi woolshed in most of my work,” he says. “It’s a building that seems simple, but it’s actually a complex structure that has a whole lot going on inside.” The brewery itself is a vast steel shed, its gleaming vats set off by a bright mural on the back wall designed by Mark Lewington of Only Concepts (it’s based on the Pilsner packaging). But the entry is through a cosy little foyer, and it’s here that you start to realise that the whole place is an ode to native timber. Walls are clad in it, rough-sawn; there’s a solid four-metre slab of pohutakawa as a bench seat. But look up: the branched lighting fixture is brass-dipped copper plumber’s pipe, with plain little brass lampshades… and it was made by a plumber, Matt Wildemoth of JG Wech Plumbers. “The contracting team here – electricians, plumbers, builders – were all given opportunities to have creative input into making things outside their usual brief, and they loved it.” Mike Petre points out other details: the short lengths of manuka as coat pegs on the wall and as handles on the beer pulls, the artfully mismatched lampshades above the gleaming brass bar. Rachel O’Malley was responsible for the overall interior design of the brewery and Smoko Room (the main dining area), as well as being the

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Jason 027 481 1127

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meharry

Brand and Marketing Manager. She looks up at the bar lighting. “Yes, it’s a good mix. The wooden ones were turned in timber by Michael Bernard, (the knife sharpener at Matakana Markets). The brass ones we had made by Metal Spinners in Mt Roskill and the glass ones were blown by artist Stephen Bradbourne.” “All the design comes back to the branding ethos of Sawmill Beer,” she continues. “Mike and Kirsty’s artisan approach is all about paredback craftsmanship, creativity, resourcefulness, integrity, community. We’ve been conscious of everything we’ve created on this site. It’s been collaborative and fun – everyone who’s worked here has had a stake in it. I don’t think there’s a single item that’s come out of a catalogue.” The overall feel is rustic, but there’s some bling, too. That’s provided by polished brass – fittings, bowls, sheets of it. The loos are a clever case in point. Through the vintage timber doors (LADIES and GENTS in lovely black and gilt typography on the glass) you’ll find old double concrete laundry tubs for washbasins – but they’re kitted out with sleek wooden surrounds, practical brass pipe and tapware with sheets of polished brass instead of mirrors. When you walk out into the main space, you’re dwarfed by the size of it. Turn and look – the seven metre wall behind you is clad with vertical beech planks from floor to ceiling. “A mate of mine in Whangarei is a timber nut [Camden Andrews of Prolumber]. I was asking about macrocarpa but he said, ‘Well – you might want to come and check out all this southern beech I’ve just got in,’” Mike tells us. “It was stormfelled wood from the West Coast – Cyclone Ida’s work. Just beautiful.” The beech was cut into thick boards and aged outside for 18 months, then the boards were split. So the walls here show two different patinas – the inner wood warm and the outer in elegant shades of grey. They ended up using it for cladding and floors, too. There are other great stories. One is about the massive window which frames the benign bulk of Mount Tamahunga at the end of the Smoko Room. Found by Mike Petre on TradeMe, it’s solid totara. It’s from the Dannevirke hospital where an aunt of Kirsty’s was born and later worked. And the old grain silo out front? A neighbour of Mike’s was thinking of taking it out for scrap, but instead it now proudly wears the name of its new home on its weathered breast.

From top left: Frolic ceramics by Vicki Fanning; manuka tap handles at the bar; bespoke lighting; Mike Sutherland (right) and his brewing team.

Malcolm Patterson Fabricating brass bar serveries • stainless steel bar sinks p: 09 425 7366 f: 09 425 7362 • kitchen range hoods • extraction • restroom ventilation. 27 Woodcocks Rd, Warkworth. P.O. Box 152, Warkworth 0941.

CONGRATULATIONS SAWMILL BREWERY ALL METAL FABRICATION The WSM team enjoyed providing quality workmanship in • ARCHITECTURAL • COMMERCIAL • MARINE • JOBBING • WELDING the brass and stainless steel fabrications required for this prestigious project.

Malcolm Patterson T: 09 425 7366 F: 09 425 7362 • 27 Woodcocks Road, Warkworth ALL METAL FABRICATION • ARCHITECTURAL • COMMERCIAL • MARINE • JOBBING • WELDING

Sawmill Brewery

The Frolic crockery by Vicki Fanning fits the aesthetic perfectly. Plates, bowls and cups are hand-made in natural tones; they’re strong and beautiful. The squab covers are painters’ drop cloths, creamy and textural when seen out of context. And the big cushion covers were dyed using the Japanese Shibori method by Rachel and Kirsty and their kids as an art project with artist Janna Isbey. The kids love coming in and finding ‘their’ cushions. There have been other side-projects – Mike hates waste, so rummaging in skips to make useful things out of scrap makes him happy. The beer tasting trays are in this category. Perfect little boxes made from offcuts that fit five glasses snugly. The stunning ply bar stools were made by an organisation in Kaikohe: Akau. It enables local youth to work on ‘projects encompassing quality, craftsmanship, good design; those promoting collaboration, sharing and social good’. Same! And what about the food? Mike and Kirsty have been fully involved in this, as with everything. There’ll be small plates of casual ‘food with gumption’ on a short menu that will change regularly. “It’s been a bit emotional, this move,” says Kirsty. “The Leigh Sawmill is an amazing venue – the Guinness family have been trailblazers. But the beer just went off. And in Leigh, we only had space to make our basic range, but now… well, we can really get stuck in. We’ve actually been brewing here since February and have come up with some big hoppy IPAs, a killer Chocolate Stout and a Red Imperial Ale that has given craft beer drinkers plenty to talk about.” “Someone asked what made Mike want to be a brewer. It’s funny: when we bought the brewery he wasn’t a mad-keen home brewer like a lot of craft brewers are. But he loves the alchemy of beer – the mix of science and art in making it. He also loves factories.” Kirsty smiles. “Big machinery. Noise. Concrete floors. Filter coffee. And like me, he loves beer as part of the fabric of living - like bread in a way. It’s a corner in that beautiful triangle of food, drink and community. That’s what all our team really love about what we are doing here.” Sawmill Beer has expanded from ten outlets in Auckland to 150 in four years. There are stockists in Wellington and Christchurch and Mike and Kirsty have their sights set on export. Rachel speaks for the whole team when she says: “Our plans are legion for selling these wonderful ales near and far… We’ve just been focused on getting this up and running – then we can fly!” www.sawmillbrewery.co.nz | 1004 Matakana Road | 09 422 6555

Wholesome Range of Fresh Produce, Honest Recipes and Locally Roasted Coffee.

BRAMBLE CAFÉ

OPEN DAILY 7AM – 3PM Phone 422 7133 Matakana Country Park, 1 Omaha Flats Road, Matakana Licensed under REA Act (2008) *June 2015 - July 2016

MIKE BIGWOOD – BBMK LIMITED Quality Construction on the Matakana Coast Let our talented local team create your dream home, desired space or commercial property. We pride ourselves on great relationships with all of our clients ensuring that we help create a vision (for those that need it) and implement someone’s vision (for those that know exactly what they want). NO JOB IS TOO BIG OR TOO SMALL FOR MIKE & HIS TALENTED TEAM. 20

BBMK LIMITED CONTACT MIKE 021 429 494 OR MIKE@BBMK.CO.NZ

Clockwise from top: A tasting box with beers ready to go; the totara window in the Smoko Room looking out to Mt Tamahanga; concrete tubs and brass mirror in the bathroom; Mike Petre in his happy place.

craftsFOLK: BBMK Mike Bigwood 021 429 494 | Brass lampshades • Metal Spinners Mt Roskill 09 625 4325 | Hand turned wooden lightshades • Michael Bernard 021 313423 | Glass lightshades • Monmouth Glass monmouthglassstudio.com | Special feature lighting • Matt Wildemoth J G Wech Plumbing 0274 811 127 | Metal work • Peter James, Stainless Specialties, 09 425 9136 Painting • Mike Petre | Electrical • Mark Munro 021 990 355 | Crockery • Frolic @frolicceramics, frolicceramics@gmail.com | Hand dying fabric • Janna Isbey Upholstery • Mike’s Mum Skins • Retro on Rodney, Wellsford 0274 35 35 35 | Landscaping • Murray Cunningham, Mike Petre, Rex from Hayfever | Stainless benches • Warkworth sheet metals 09-425 7366 | Bar tap system • Bar Works www.barworks.co.nz | Signage • Mark Lewington 021 425 477

www.matakanabotanicals.co.nz Now available at Damask Matakana Village 21

savour

anne thorp - PAKIRI WORDS KATHY

HUNTER

Anne Thorp (Ngāti Awa/Ngai Te Rangi) is a chef who divides her time between her homes in Auckland and Pakiri. Her cookbook, Kai Ora , was published a few years ago and Anne also had her own cooking show which aired on Maori TV and The Food Channel. These days though, she’s a busy woman who consults on a number of restaurant projects – most recently, Matakana’s soon-to-open Sculptureum on Omaha Flats Road. Anne’s culture is hugely important to her – the concept of manaakitanga is central to her personal philosophy. It’s about the culture of warm and open hospitality, about aroha, kindness and generosity. “I love feeding people; it’s a cultural thing. While I cook, my friends and whanau sit at the kitchen window and tell stories, sing and often dance. There is always plenty of laughter.”

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louise

photography

Her message, through her cooking, is all about simple, healthy food using the freshest produce. “Good honest food and being organised are the key factors for any gathering to ensure a relaxed, confident persona! Fun is foremost on my list, for me and for my guests. I love making people smile.” Anne’s all about entertaining, both here and in her home in Auckland. But she says, “this is my sanctuary.” The house, perched on the hill with its 180 degree views from one end of Pakiri Beach to the other, was finished in 1999 – the same year as Anne was diagnosed with breast cancer. She came here to recover her strength after treatment, and says the Pakiri environment was a big part of her healing process. She looks down at the sea; the crashing of the long white lines of breakers is just audible. “This view… it’s so therapeutic. It’s a very spiritual place. It’s just paradise on earth.”

Plume, the vineyard restaurant, a ‘must visit’ on your journey through Matakana.

Plume, proudly the house of Runner Duck Wines.

For opening hours please call or visit www plumerestaurant.co.nz 49a Sharp Road | 09 422 7915 | reservations@plumerestaurant.co.nz

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19/04/16 10:01 am

Anne became an Ambassador for the New Zealand Breast Cancer Foundation and this is another large part of her life, travelling the country and talking about early detection. She’s off to the Cook Islands soon to take the message there as well. What else does the next few months hold? She’ll be overseeing the menu as Executive Chef for Te Ropu Wahine Maori Toko i te Ora – the Maori Women’s Welfare League’s annual conference at Ellerslie Racecourse at the end of September; tutoring on manageable menus for the new homeless shelter at Manurewa Marae – and heading to Europe soon with her best friend to celebrate 40 years of friendship. This is a woman who doesn’t slow down much – and who finds plenty of joy along the way. Anne occasionally gives cooking demonstrations in her home, and can also cook for you as a private dining experience. Contact her via her website or email below. www.annethorp.co.nz | anne@annethorp.co.nz From left: Anne at home; the sweeping views of Pakiri Beach from her kitchen; bespoke narrow tables ... “because no one wants to sit with their back to that view”, says Anne.

Traditional Butchery Fresh and Quality Meat Traditional Butchery 100% Free Range

Fresh Quality Meat

Warkworth Butchery

100% Free Range

Find us on Facebook 10 Queen Street, Warkworth Phone 09 4259947 or 021 2444772 www.warkworthbutchery.co.nz | rob@wb.net.nz

10 Queen Street, Warkworth Phone: 09 -425 9947 or 021-2444 772 www.warkworthbutchery.co.nz rob@wb.net.nz

Proudly stocking the products locals love!

21 Matakana Valley Road, Matakana Ph: 09 422 7213 Mon - Sun: 7.00am - 7.00pm 23

SAVOUR

THE hungry elephant words

kathy

hunter

photos

ARASH

RAM

The waiting is finally over for the owners of The Hungry Elephant, and the people of the area who couldn’t wait either. The owners, Shouri and Arash, are Kurds from Kermanshah in Iran, who chose New Zealand after leaving their country years ago to find a better life on the other side of the world. The restaurant is organic and meat-free. Shouri herself has come to a plant-based diet through a long personal struggle. In her youth she was extremely unwell with asthma, many allergies and various digestive ailments. She was also struggling with weight issues – all hard to believe looking at her tiny frame and glowing skin now. Although she rattled with pills, the medications had no effect. She was 27 when she decided she’d had enough. She simply stopped taking all medication and went on a two-week juice fast.

... We offer clean, delicious, GOURMET produce as an alternative to conventional foods Within a short period, most of her problems ceased. Life changed for Shouri – she and Arash left Iran and went to live in Malaysia to further their studies, Shouri in nutrition and naturopathy and Arash completing his Masters in multimedia. Over the last ten years, Shouri has tirelessly experimented with and refined her own diet, concluding that a plant-based diet is the best option, since it seems that meat and dairy just don’t work for her body. A raw food diet has helped her shed kilos and clear her body of allergies. She was inspired to share her philosophy in The Hungry Elephant, and Shouri has spent the last year building and developing her dream with Arash’s help. Shouri says: “Since coming to Matakana I really wanted to complete this vision here. It just felt like the Above: The team, with Arash, left and Shouri centre (in hat).

MATAKANA VILLAGE COMMERICAL KITCHEN FOR LEASE Registered commercial kitchen in central Matakana village, two minutes walk from the Matakana Farmers’ Market. ◆ Approximately 75m2 ◆ Walk in cool-store 2.4m x 2.4m, separate dry store, office and WC. ◆ Stainless steel benches, vinyl flooring. ◆ On demand gas hot water heating. ◆ Suitable for manufacturing or catering ◆ Own telephone and power ◆ Lease terms negotiable, $400 per week.

Call Phil on 021 758 122 for details.

A small, important part of every day that just works perfectly - because there's love in every cup.

Below: There’s a huge range of teas on offer.

right place.” She adds, “The Hungry Elephant is not just for vegetarians or vegans – it’s for everyone who cares. We can offer clean, delicious, gourmet produce as an alternative to conventional foods full of e-numbers and bad oils, that are often laden with sprays. These can be a major cause of inflammation, aging and an array of related health issues. " Shouri and Arash have plans for all kinds of workshops down the track: cooking, fermenting, smoothie, juice and yoghurt-making, as well as creating designs for The Hungry Elephant’s organic cotton t-shirt range, and its beautiful interior and exterior spaces. Apart from the restaurant itself with its full menu, wood-fired pizza oven and delectable raw treats, the range of conscious and organic products is exceptional. Do your body and soul a favour – head in for a browse and an organic treat soon! Find them on Facebook: Hungry Elephant | T: 09 422 9176

Right: Packed aisles in the store. Below: There’s a refreshingly different range of healthy snacks, too!

A LOCAL FOOD EXPERIENCE

Explore the Matakana Farmers’ Markets with chef and tutor Mark Griffiths. Meet local artisan food producers, taste and learn, collect ingredients, then cook up a storm at The Gourmet Within’s purpose-built commercial kitchen and stylish dining room.

www.thegourmetwithin.co.nz T: 021 160 6701

SAVOUR

a bit on the side LOCAL PRODUCTS | condiments | spices | sauces

Above from left: Takatu Olive Oli, Takatu Olives, www.takatu-olives.co.nz | MMK Blue Cheese Dressing, Matakana Market Kitchen, www.matakanamarketkitchen.co.nz | Art of Cheese Salad Dressing, Cobara Authentic Foods, Matakana Farmers Markets | Love Chutney – Apple & Karengo, Love Chutney – Sweet Coriander, Chilli & Ginger, We Love Food, www.welovefood.co.nz Grante Narsharab Pomegranate Sauce, Hungry Elephant 09-422 9176 | Peach Habanero Sauce, Sunwalker Hot Sauce, Matakana Farmers Markets | Fire Dragon Chillies, Gourmet Chilli Sauce, Matakana Market Kitchen, www.matakanamarketkitchen.co.nz | Tamarillo Chutney, Tara Lodge Mangawhai Matakana Market Kitchen, www.matakanamarketkitchen.co.nz

buy local from

Warkworth 6 Percy Street, Warkworth : T: 09 425 1040 Monday to Sunday : 7.00am – 9.00pm 26

New World Warkworth is owned by Anna Carmichael. It’s a family-run business with Anna’s husband Tim and brother Jeremy also involved in daily operations. They endeavour to supply the freshest local produce where available – picking up in the mornings so it’s in-store that day for their customers. Living in Warkworth, they understand the importance of serving the community and are proud to support local producers. Check out their in-store master butcher’s range of fresh meat, stop by the new chilled vegan section, or grab a fresh local coffee from their café next time you’re in.

SAVOUR

a bit on the side LOCAL PRODUCTS | condiments | spices | sauces

Above from left: Rosemary Infused Salt & Lemon Infused Salt, Matakana Market Kitchen, www.matakanamarketkitchen.co.nz | Special Blend Chilli Sauce, Sunwalker Hot Sauce, Matakana Farmers Markets | Matakana Extra Virgin Olive Oil, Matakana Olive Co-operative, Matakana Four Square, www.matakanaolivecoop.co.nz | Indian Mango Chutney, Puhoi Pantry, Matakana Farmers Markets Onion & Herb Dip, Puhoi Pantry, Matakana Farmers Markets | Raspberry Vinaigrette, Windfall Foods Matakana, Matakana Farmers Markets | Cobara Avocado Oil, Cobara Authentic Foods, Matakana Farmers Markets | Matakana Superfoods Coconut Hot Chilli Sauce, Matakana Four Square

Matakana Superfoods Acai Bowl Premix Traditional Brazilian Breakfast. Organic, Gluten Free, Raw, Vegan. Made in New Zealand. Selection of superfoods and bars available. Daily Organics Winter Kombucha Living Probiotic Tonic Chai Spices and Ginger, and Coffee Kombucha Estate Blend, Matakana

Love Shack Coffee Potion No 9 Plunger Ground, and Matakana Coffee Roasters Espresso Village Market Blend Multi award winning hand made coffees slow roasted in small batches. Rush Fair Trade Organic Plunger/Filter Coffee Organic award winning range from Wellsford Matakana Smokehouse New Zealand Cold Smoked Salmon Crafted by hand with love and smoke, honouring the loves of the old time folk. Antibiotic free, sustainably sourced. Uncle Larryâ&#x20AC;&#x2122;s Jamaican Me Hungry presents the Jamaican patty Juicy beef, chicken or lamb filling cooked with Jamaican herbs and spices. Baked to golden goodness, made right here in Warkworth! Genevieveâ&#x20AC;&#x2122;s Oyster Mousse Food & Beverage Winner, NZ Inovators Award, Mahurangi

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meet the head chef matt macfarlane - WHARF STREET bistro When and where did you start cooking? My first job at 17 was at a little Turkish restaurant called Café Bizarre in Devonport. I learned to prepare Turkish food and washed dishes by night, while the owners drank copious amounts of beer. By day, I studied at AUT Culinary School. What was your most formative experience? I was Head Chef at Clayoquot Wilderness Resort on Vancouver Island working under executive Chef Tim May. Fresh crabs and giant halibut arrived by the boatload, wealthy guests flew in on seaplanes, we smoked whole salmon fillets in front of open fires while brown bears wandered past the camp. It was an incredible experience. What are your top five ingredients? Anything that tantalises the tastebuds, but it’s often the simple things that are best: good salt, lemon, garlic, chilli and fresh herbs. Where do you source your products? We have such great local suppliers – my favourites are Rob the Warkworth Butcher, Tom the Matakana oyster man and Sandra the chilli and watercress lady, to name a few. What’s your signature dish? I slow-roast free-range pork belly, serve it on a mountain of creamy mashed potato and a poached pear and top it with a crunchy slab of crackling. It’s drizzled in home made jus and finished with fresh watercress. What do you most enjoy about where you’re working right now? It’s awesome to hear the locals shouting across the pass, “Great job chef – I thought I could cook a steak but that was sensational!” I like pulling together a great crew of people to produce food that people genuinely enjoy.

mark townsend - iCater When and where did you start cooking? Auckland 1986, the iconic DKD Café. What was your most formative experience? Working as Banqueting Chef at the Royal Opera House in London’s Covent Garden, we catered high-end events for up to 700 people. Although we had a state-ofthe-art base kitchen, we often worked from makeshift kitchens around this huge building. This taught me how to cater to a high standard with minimum kitchen equipment and maximum ingenuity. What are your top five ingredients? Aged Poll Hereford beef fillet, truffles and truffle oil (anything to do with truffles really), Whangaripo buffalo cheeses, Agria potatoes and streaky bacon. Where do you source your products? As a caterer we work with different clients, events types and budgets. The client’s budget dictates our purchasing, so the diverse range can include huge wholesalers like Bidvest, or local artisan suppliers such as Whangaripo buffalo cheeses. What’s your signature dish? Whole seared and roasted aged beef fillet, thinly sliced over potatoes dauphinoise with bearnaise sauce and jus. A classic which I’ve been cooking for 25 years. What do you most enjoy about where you’re working right now? Using my industry knowledge and cooking experience to help make a client’s catering vision come to life for their wedding or event. When it all goes according to plan and the night is a success for all involved, I consider this a mission accomplished.

Anthony Thomas - Matakana Market Kitchen When and where did you start cooking? At 11 years old, I started as a kitchen hand for my grandma who was an Executive Chef at a hotel in the Bay of Islands. What was your most formative experience? In hotels, I had the opportunity to work with a variety of nationalities of chefs, who demonstrated many different influences and methods of cooking. What are your top five ingredients? Shellfish, citrus, chilli, garlic and butter. I feel that so many amazing flavours can develop from a solid base and these provide me with that. Where do you source your products? Locally as much as possible. As a market kitchen our menu is structured around seasonality and local availability. What’s your signature dish? This varies on my mood, but growing up in the Bay of Islands, I’ve always dived and fished, so shellfish is my ‘go to’ dish. What do you most enjoy about where you’re working right now? Re-invention. We’re a great team that constantly changes and develops, always looking to improve on our yesterday.

Cameron Schwarz - The Glass House Kitchen, brick bay When and where did you start cooking? I started work as a kitchen hand in 1993 at 16 years old. By 1995 I was working full time in restaurants on the North Shore – I enjoyed the fun vibe and fast pace of hospitality. Most formative experience? Working in London for Peter Gordon at Providores. Peter encouraged the team to be creative and come up with new dishes, some of which would make it onto the menu. This encouragement of creativity is still the driving force behind how I work. What are your top five ingredients? Chardonnay vinegar, in-house spice mix, beetroot, lamb and olive oil. Where do you source your products? Our kitchen gardens produce herbs, edible flowers and some vegetables. The Brick Bay farm orchards grow macadamia nuts and seasonal fruits such as figs, quinces and persimmons. We also have olive oil and honey, and this year we began working with a boutique abattoir in Whangarei to process our own free-range Brick Bay lamb. We use Monaghans for fruit and vegetables, and the Warkworth butcher for our other meats – we like their ethical approach to free-range meat. We’ll showcase the best regional producers, and recently did a pop-up dinner featuring Whangaripo Buffalo products. What’s your signature dish? Braised Brick Bay lamb shoulder with roasted eggplant chutney, freekeh pilaf, lemon chilli jam, yoghurt, minted salsa. Along with using our free-range lamb, I like the layers of flavours here, and introducing people to new tastes and products. What do you enjoy most about where you are working right now? The evolution of Brick Bay: it’s always looking forward, never stagnant. It’s a beautiful environment here, and we have a great team.

atesh ram - plume the vineyard restaurant When and where did you start cooking? When I was nine years of age I started cooking back home in my mother’s kitchen in Fiji – my mother taught me everything she knew! What was your most formative experience? I was reporting to a Scottish Head Chef when I started off in life in formal kitchens – I had to work beside him and keep up with his pace of work. He was a hard and challenging chef who taught me a lot and made me determined to succeed as a chef. An example – I had to prepare live crayfish to order in an open kitchen visible to customers… What are your top five ingredients? I love vanilla, lemon grass, citrus fruit, good cuts of red game meats and chocolate. Where do you source your products? All our herbs from the potager gardens adjacent to the restaurant and café, fruit including figs, feijoas and citrus come from the vineyard’s orchards, olive oil from our olive groves, grape sorbet made from grapes in the vineyard. We use local suppliers for most of our products as much as possible. What’s your signature dish? Squid ink crusted salmon with orange beurre blanc, cauliflower puree and nicoise salad. What do you most enjoy about where you’re working right now? The challenge of handling the demands of both a busy restaurant and a thriving café in Matakana, handling conferences, weddings, corporate functions. Our proximity to Auckland leads to large à la carte numbers, especially on the weekends. We have to ensure we handle these to the satisfaction of all.

KERRY JOHNS AND SARAH WILLIS - RAVISH When and where did you start cooking? Sarah: My mum is a great creative cook – she taught me to use a recipe as a guide, not a rule, and to use what was in the cupboard or the garden. After having children, I started by making cakes and building on ideas. Kerri: While on my OE I lived with 12 people and was always the first one home. I started cooking dinners and loved cooking for lots of people and experimenting with different flavours. What was your most formative experience? After becoming friends, we quickly realised that we shared the same passion for food and fresh ingredients. The timing was right for us both to combine our individual styles and work together. After a cheeky little road trip north to buy our first kitchen, Ravish was born. What are your top five ingredients? Sarah: butter, lemons, dark chocolate, vanilla and coconut butter. Kerri: garlic, lemon, chilli, basil and kaffir lime leaf. Where do you source your products? Locally wherever possible, markets, our gardens. What’s your signature dish? Sarah: Probably my caramel bombs, a chewy buttery base laced with sticky salted caramel and dark chocolate. Kerri: Pulled pork - yummy in a burger, taco or pie! What do you enjoy most about where you’re working right now? We get to work together in a fun environment with fabulous staff, and customers who become our friends. It’s great to know the food we love is also enjoyed by our customers. Photo credit: Louise M Photography

dan O’DONNELL - JIN JIN When and where did you start cooking? Kiama, NSW 1989. I’d left NZ at 16 and was backpacking down the South Coast with my surfboard when I ran out of money. I was an experienced dishwasher so this café said I could work there if I shaved off my dreads, took out my piercings and got rid of that funny smell. I was really there for the surf. Most formative experience? The early days with Annabelle Guinness at Oblio’s. Most recently, hanging out at hawker markets in Bangkok. What are your top five ingredients? Iberian ham, kahawai (delicious, sustainable and well priced, what’s not to love?), cheese (blue), Thai birdseye chilli, starch balls (thanks to Kelly at Jin Jin) and durian, the king of fruit. Where do you source your products? Not telling! Signature Dish? Sooo many to choose from. Currently working on roast duck: get ready! What do you most enjoy about where you’re working right now? I’ve spent 25 years trying to find my thing, and I’ve found it. We have the best team, and we can’t wait for summer so we can do some street food action. Maybe an entrée and dessert bar to keep all the Jin Jin punters happy while they’re waiting!

john wheeler - the stables restaurant When and where did you start cooking? At the Mandalay Reception Lounge in Newmarket catering for functions for 1000+. What was your most formative experience? Opening Wheeler’s Restaurant in 1980 which I owned for many years before selling in 1993. What are your top five ingredients? Lamb and duck would be my favourite meats to cook with, as well all fresh New Zealand seafood. All root vegetables, local virgin olive oil and the freshest of herbs would also be on the list and always expect to see asparagus on our menu when in season. Where do you source your products? We source all our products locally wherever possible. Research is always key to finding new and interesting products. What’s your signature dish? It would be difficult to stick to just one signature dish but we are very proud of these two as a fresh entree and hearty winter main: tuna tataki with cucumber, mushroom, coriander and sweet sesame soy, and braised lamb shoulder with potato purée, creamy leek and cabbage, crispy bacon and a thyme lamb jus. What do you most enjoy about where you’re working right now? I love the local area and the community spirit that goes with it. It’s great to have such diversity in The Stables kitchen where we are able to create food for many different scenarios: contemporary à la carte to small plate tapas to large functions and events.

JAMES PATTERSON - MATAKANA VILLAGE PUB When and where did you start cooking? I used to cook a lot as a kid with grandparents and my mother and I worked in my father’s bakery in Te Awamutu from the age of 13. I started cooking ‘properly’ in Hamilton at the Bank Bar and Brasserie then later at Tables on the River about 23 years ago. What was your most formative experience? I worked with a very good chef named Leigh Diggins in London. I learned the importance of consistency, attention to detail and preparedness. And working in Heston Blumenthal’s kitchen for a month was inspirational – it taught me that cooking is a real balance of science and art. What are your top five ingredients? I’d say garlic, smoked paprika, saffron, truffles, pork and all fresh herbs (that’s six, but there you go). Where do you source your products? It’s a constant balance between integrity, quality, availability and affordability. But we try to buy local (all our olive oil, herbs, buffalo and a lot of our beef). We try to buy seasonally as much as possible. What’s your signature dish? I think the pork hock I introduced to the menu when I first arrived is probably the longest running dish I’ve put on any menu and braised lamb shoulder is never far away... What do you most enjoy about where you’re working right now? Our relaxed environment means we get to be able to serve great, well executed food but without some of the labour-intensive and often wasteful practices I’ve experienced in more formal restaurants. And it’s great to surprise customers when they come to a ‘Pub’ but get a meal produced by a team who love their work and are always trying to deliver their best!

jacqui brown - ginja cafe + restaurant When and where did you start cooking? I was born to love all that is culinary, however my cooking started at the ripe old age of 5 where I soon learnt that steel cannot go into a microwave and subsequently blew it up! What was your most formative experience? I travelled to Italy recently and was fortunate enough to land myself in one of the kitchens learning true Italian cuisine – an experience I will never forget. Working with Gordon Ramsay at the Good Food and Wine Show in South Africa was a real treat – he’s a lovely, down-to-earth man with a winning side-order of ADHD – like most chefs in my experience! What are your top five ingredients? Butter (of course), coffee beans, pasta, basil and all types of fish. Where do you source your products? I try to source directly from the producers - I find being in New Zealand it is far easier and such a treat! What’s your signature dish? I think because I was trained in an Italian kitchen I would have to say pasta of any kind, I infuse it and turn out some truly delicious dishes! What do you most enjoy about where you’re working right now? I have found myself in the most beautiful setting but what has really captured my heart is the community. It is so special, supportive and just make you feel like you are home!

Serving suggestion

PUHOI VALLEY KAWAU BLUE GORGONZOLA STYLE — CHAMPION, BLUE CHEESE AWARD

PUHOI VALLEY FRESH GOAT’S CHEESE — CHAMPION, EXPORT CHEESE AWARD

At the recent NZ Champions of Cheese Awards Puhoi took home 28 awards, including Champion of Champions. Judges praised the skill of our head cheesemaker Franck Beaurain. You can try some of his best work at Puhoi Valley Cheese Café, 275 Ahuroa Rd, Puhoi or at any good supermarket or food store.

SAVOUR

matakana bacon company WORDS

C LINTON

HOWLETT

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langton

Above: Matt Watts and Matt Fox; right: succulent Matakana bacon ready for the pan.

the Rockstar of the Meat Industry After eating Swedish meatballs from and IKEA café whilst living outside of Amsterdam, Matt Fox and his family were shocked to find out a few days later that what they’d thought was beef was actually horsemeat. This may not have been a problem for those adventurous enough to try a bit of horse but from that point on, Matt was determined to know exactly where his food came from – and he realised that the best way to do that is by eating locally-grown produce. Originally a physiotherapist and now in the telecommunications sector, Matt Fox first met Matakana local and butcher Matt Watts of The Village Butchery in Matakana while buying Matt’s most excellent freerange meat. After years of growing custom and friendship, Matt Fox began experimenting with making his own bacon with pork purchased from The Village Butchery. Realising that he needed a professional meat slicer to cut his bacon he

EXPERIENCE THE GOODNESS OF

MATAKANA BACON Lovingly hand made with only natural ingredients and happy free range, cage free, New Zealand pigs. Free from additives like nitrates, nitrites, sugar, gluten or added water.

FIND US AT WWW.MATAKANABACON.CO.NZ 32

asked Matt Watts if he could use the butchery’s slicer. The butcher was impressed with the bacon but the two Matts decided that they really should provide a smoked option in addition to Matt Fox’s sea-salt drycured bacon. This was accomplished with the butchery smoker. A slab of smoked bacon and a few beers later, the two blokes were in business and the Matakana Bacon Company had been formed. This is good, old-fashioned bacon with enough natural flavour to make you drool like Homer Simpson (‘mmmm, bacon’). It’s free from dodgy additives like nitrates, nitrites, sugar, gluten or added water that has given bacon a bad rap lately. Most importantly, it comes from NZ-raised pigs that have lived a happy, cage-free life. And from only $35.00 per kilo, it’s definitely worth going out of your way for. Matakana Bacon Company bacon can be found at ‘The Village Butchery’ and every Saturday at the Matakana Farmers’ Market. matakanabacon.co.nz

OPEN 7 DAYS 8AM – 3PM BREAKFAST & LUNCH Locally roasted Rush coffee, Hand made food, gluten free, low carb & vegan options

Mahurangi Shopping Centre Mahurangi East Road, Snells Beach

09 425 5582 | info@littleandlocal.co.nz www.facebook.com/littleandlocal

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LA PATISSERIE

Christian Herbulot has made his life from patisserie, starting around 8 years old. He helped out in his family bakery in Pointe Noir in the Republic of Congo. His father’s specialty was the ‘Moka’ – a puff pastry filled with coffee buttercream. Pointe Noir was a beach town, Christian remembers it as “a great place to be a kid.” He and his mother left Congo when Christian was 11 and went to live in Paris. Holding firm to his dream of being a pastry chef, Christian went to patisserie school in Paris, studying chocolate, pastry and and general baking. In his twenties he left Europe and went to Bali, living there for eight years, and ending up with his own restaurant and bakery. After that was Byron Bay in New South Wales, again with his own bakery – twelve years. He’s lived in amazing places, but says, “I never felt at home anywhere until I came here to Matakana!” His brother, photographer Marc Herbulot, was already here. When Christian arrived, it just felt right. He’s a very keen surfer, which certainly put an instant gloss on the place. “I find the best surf spots are Mangawhai and Forestry Beach at the top end of Pakiri.” His latest business, La Patisserie, is doing very well but he says he could not have done it without his second-incommand, Amanda Casci, whose baking skills are second to none. The Patisserie showcases the pair’s exceptional skills in creating small, immaculate European-style cakes. They also make a large range of pastries, breads and fantastic pies. Amanda makes special occasion cakes, and has an online look-book of stunning designs she’s created for happy clients. 38 Matakana Valley Road | Facebook: La Patisserie Matakana T: 09-423 0241

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anne thorp RECIPE Slow-Cooked Beef Cheeks and Beer with Gremolata photos

louise

Given the challenge of using beer for cooking beef was an interesting one as I would always use red wine! I experimented with Sawmill beers thinking a dark beer would work, but ended up using a Pilsner – and chicken stock rather than beef. I found it made the whole dish lighter and sweeter. And the gremolata really takes it to another level. Enjoy! Serves 4 | Prep time 20 mins | Cook 9 hours 2 beef cheeks, trim fat, coat with seasoned flour 1 cup olive oil 4 carrots cut into thick 10 or 12 cm long batons 2 or 3 bay leaves 1 large onion, sliced 3 garlic cloves, chopped roughly ¼ cup fresh thyme 4 sage leaves finely chopped 330 mls Sawmill Pilsner beer 500 mls chicken stock 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1 tablespoon green peppercorns 1 tablespoon capers 1 red chilli, sliced

1 lemon grass bulb, peeled, and sliced thinly ½ cup chopped parsley 12 whole button mushrooms Flaky salt, fresh ground pepper

Gremolata Zest of one lemon and one lime, 3 garlic cloves chopped finely 1 chilli, diced finely, ½ cup parsley, ¼ cup capers Sprinkling of extra virgin olive oil Heat frypan with ½ cup olive oil, fire in the carrots and bay leaves cooking them slowly and turning them so as not to catch or burn. Remove from pan once lightly caramelised and put into crockpot or slow cooker. Add a little more oil to pan and fry onions gently. Add garlic, thyme and sage and keep tossing for a minute or 2. Add to carrots. Add rest of oil to pan and sear the beef cheeks 2 to 3 minutes each side. Add to crockpot. Add beer, chicken stock, balsamic vinegar, sugar, peppercorns, capers, chilli, lemon grass, parsley and mushrooms. Slow cook overnight or for 9 hours or until cheeks are cooked through and tender. Garnish with gremolata mix over the top. This gives extra flavour, zest and body to the dish. Serve with kumara mash.

FISH & CHIPS TAKEAWAYS • DELICIOUS COUNTER FOOD & SWEET TREATS • EIGHTHIRTY ESPRESSO

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amber rose recipe cider braised pork belly photos louise

smiths. M A T A K A N A

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THE STABLES R E S T A U R A N T

B A R

This is a super-easy dish to make with delicious results. When I went to pick up some local cider from Jones Road, I was amazed to discover that they started their orchard over 35 years ago with some of my mum’s (Kay Baxter) heritage apple trees. The cider that they make is dry and delicious, and it makes for a heavenly marriage when paired with pork. The free-range pork was from the local village butchery in Matakana which has been going for over 90 years and is now under the stewardship of the lovely Matt Watts. Tip: Ask your butcher to score the skin on the pork belly for you. It makes the preparing time a lot quicker and easier. Serves 6 to 8 | Prep time 10 to 15 minutes | Cooking time 4 1/4 hours 2 teaspoons of fennel seeds, lightly crushed 2 to 3 teaspoons of sea salt 4 red apples, washed and halved 2 red onions, washed and cut into quarters, skin left on 2 large whole bulbs of garlic A small bunch of fresh thyme 1 bottle of Jones Road Cider (750ml) 600ml chicken stock 1.5 to 2kg piece of pork belly Freshly ground black pepper

• Optional: Extra small apples to roast and eat with pork. Preheat your oven to 200C. In the bottom of the roasting dish (big enough for your pork belly to lie flat with a bit of extra room), lay the prepared apples, onions, garlic and thyme. Pour in the cider and chicken stock. Rub the scored skin on the belly with the fennel and salt, making sure that the seasoning gets into all the scores in the skin. Lay the pork on the fruit and veg in the roasting tray and pop the whole dish into the oven for 30 minutes. After the first 30 minutes, take the dish out of the oven, cover the whole thing with a double layer of foil and turn the oven down to 160C. Roast for 3 hours. After 3 hours, take off the foil and turn the oven back up to 220C. Place the pork back in the oven uncovered to crisp up the crackling. If this isn’t happening, turn the oven to grill and place the pork near the top of the oven, but not too close or it will burn to easily – be careful! When you have lovely bubbly crispy crackling, take the pork out of the oven. Carefully lift out the pork, scoop out the veg and fruit, and place the dish over a high heat and allow the liquid to reduce to a tasty lightly thickened gravy. Sieve the cooked apples and onions into a sieve and add to the gravy. Squeeze out garlic and add that to the gravy too, give the whole thing a good whisk adjust seasoning with freshly ground black pepper and sea salt to taste. Serve the pork belly in lovely big rustic slices with some of the cracking and the gravy on the side. Great with roast potatoes, lightly sautéed cabbage and whole roast apples.

TWO VENUES TWO EXPERIENCES 2 MINS FROM MATAKANA VILLAGE 4 MINS FROM OMAHA BEACH RESTAURANTS & BARS LARGE GROUP BOOKINGS CONFERENCES WEDDINGS EVENTS 1151 LEIGH ROAD, MATAKANA COUNTRY PARK WWW.STABLESMATAKANA.CO.NZ 09 422 7360

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beer matching + oysters food and beer matching Over the last 30 years, craft brewing in NZ has grown from 3 to 115 recognised craft breweries. However, with increasingly conscientious laws around drinking and driving, people are looking for different ways to enjoy a libation or two, and many craft beer brewers are recognising the greater sales reached by wine because it’s respectably imbibed at the dinner table. With this in mind, some brewers are now developing beers with food matching as a focus. One such brewer is Good George Brewery in Hamilton. Alongside Good George, one of our well-known local restaurants, Matakana Market Kitchen, have developed some dishes that not only match the beer, but incorporate it into the recipes. MMK Chef Anthony Thomas, a beer enthusiast too, says, “As many avid foodies know, the correct balance of flavours in a dish is what makes the difference between ok and amazing. What’s really cool now is that Brewers like Good George are making interesting beers, with depth and variation of flavours, offering a whole new look at what we can use as elements of a dish.” MMK Manager Mike Harrowell adds, “Not only that, but now we can offer increased options at the table. Beer and food matches mean that our customers can expand their palettes and enjoy more than the one glass over dinner.” MMK have used the seasonal release of Good George’s Black IPA to slow braise beef cheeks, bringing an intensity of flavour to a classic stew. Always keen to create locally, MMK also brought Charlie’s Gelato on board for the dessert, and had the Good George Doris Plum Cider turned into a sorbetto. Justin Fokkema, Vintry Manager, is in on the action too, with a Menu Tasting Night upstairs on Thursday 4th August from 6.30pm, and additional Good George limited edition beers both on tap and bottled. The dishes can be found on the specials board down at MMK over the month of August, and with the Good George range being sold in one litre ‘squealers’, there’s no better time to sit down to a delicious meal with friends and crack open a beer. If you want to be really fancy, you could even ask for an ice bucket.

Hasta la vista, algae Junction is extremely happy to report that our exceptional local oyster industry has emerged victorious after a sorry start to the season. And all agree – they deserve a break! Heavy rains in January had the river closed for weeks, then in May, reports of a dreaded algal bloom in the river began to surface. Soon fears were confirmed: DOC closed the river to shellfish harvesting of all types. This was a blow to struggling oyster farmers, with some farms reluctantly having to cut back staff numbers. In July, once the waters of the harbour were again back to pristine condition, oyster farmers were officially given the all-clear to resume harvesting – only to be hit again with bad weather. The harbour is now on track, and fat, creamy oysters are back on the menu. So whether you enjoy them with a glass of the finest Champagne in a 5-star restaurant or sitting on the back of the ute sipping a beer, oysters really are – as one local oyster farmer says: “Fit for a Queen, affordable for all”. The Mahurangi River produces some of the best oysters in the world so please dig deep, eat loads and support our local farmers.

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DESIGN

DESIGN HOUSE – Patiki Place, OMAHA WORDS k i r s t y m i l l a r

PHOTOS

Meet Omaha-based Paul and Debbie Brett, bringing the house down with fantastic ‘design and builds’. From traditional to cutting-edge modern, the Bretts are franchise owners of Landmark Homes and are rolling out high-quality houses across the North Shore and Rodney areas. Backtrack a number of years and Paul was a qualified builder running a successful business and Debbie was reaching career heights in Human Resources. Home for the pair was Mt Eden. Progression called for Paul; he was dying to get off the tools so a move was made into project management. When the opportunity presented to lock in a franchise with Landmark Homes, the pair jumped at the chance – for Paul, the company met his brief of staying clear of cookie-cutter housing, and their reputation was solid. Debbie relished the thought of bringing people’s dreams to fruition, and the rest is history. Paul grins when asked about working together. He says, “we’ve kept our roles nicely defined and it works well – I don’t go near the financial

Mark

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forecasting nor attempt to manage the admin side, Debbie has this buttoned up! I stick to overall direction and strategy along with leading the sales crew and staying close to the construction team.” More recently, Debbie and Paul have experienced the importance of getting it right when they set about crafting their abode in Omaha. Why Omaha? A chance visit – staying with friends hooked the couple in, they were blown away by the beach life. Swapping city chaos for Matakana’s vineyards was dead easy too. In a business sense, Landmark Homes was a missing factor here and Debbie and Paul loved the contemporary architecture in the neighbourhood. When trawling local streets they saw scope to showcase something a little ‘out there’. 2 Patiki Place was purchased along with a design brief to push the boundaries. Style would meet function in terms of maximum sunshine, four double bedrooms and plenty of entertaining options.

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16 TUATINI PLACE, LONG BAY OPEN WEEKENDS 12 – 4PM

WWW.LANDMARKHOMES.CO.NZ 38

Arriving at the site, landscaping is robust and simple – well matched for a coastal environment. What stands out is the bold contour of the house, proudly jumping out at all angles with contrasting cladding; vertical cedar and white painted brick. Industrial sized black joinery really sings against oversized ceilings and walls in pure white. Designer lighting from Lighthouse adds drama and texture, and the couple’s love of colour can be found throughout the house – vibrant art is everywhere. Alfresco options sit either side of the dining room - a courtyard on one side and a Vitex timber deck on the other means shelter and sun can be chased throughout the day. The Bretts are big on entertaining and find the house can happily handle their adult children and a hoard of guests. Paul says, “We laboured over the design and it’s paid off, we had a goal for how it should look and we are proud of the results – a little different yes, modern and beachy at the same time!” www.landmarkhomes.co.nz/north-shore-and-rodney

Luxury Pet Apparel Merino tees, hand-knitted sweaters and wool coats - all handmade in New Zealand. Visit us most Saturday mornings in front of Finishing Touches, 38 Matakana Valley Road.

Shop online: www.mrsofttop.com Phone: 021 419 888

QUANTUM LANDSCAPES AND PACIFIC BIOFERT JOIN FORCES TO SAVE OMAHA’S GARDENS AND LAWNS

Quantum Landscapes and Pacific Biofert have joined forces to make sure that desperately needed nutrients are supplied to Omaha’s salty, sand laden gardens and lawns.

This creates better growing conditions for healthy plants and grass that can take up the required nutrients needed to survive in both heavy and sandy soils.

Quantum Landscapes will enhance your soil’s biology and production by conditioning with products that have been manufactured using organic methods and natural ingredients.

At Quantum Landscapes, we are proud that we have been given this opportunity to work with Pacific Biofert’s fantastic range of custom designed products that meet these challenges.

REFERENCE FROM A HAPPY CUSTOMER Ex Head of Omaha Ratepayers Association

We purchased our section in the southern end of Omaha 15 years ago. It is right on the beach and subject to continual wind and salt spray.

When we moved in our site was 100% sand. It was extremely difficult to establish an acceptable Kikuyu lawn or get the hardiest plants to grow.

Quantum Landscapes Liquid Organic Fertilizer unit applied fertilizer to all our plants trees and lawns.

We noticed an immediate improvement with a total regeneration of our lawn, which has established into a thick lush lawn.

The garden borders and shrubs were also treated by James and his team and showed similar spectacular results.

We are thrilled with the results and will continue this treatment every year - it is very cost effective.

Quantum Landscapes Matakana

www.landscapingmatakana.co.nz • 231 Omaha Flats Road

JAMES SIMPSON • 021 756 001 • 0800 030140 • james@qlm.co.nz 40

design

master craftsman words

luke

williamson

Mike Rose has a glazed look

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until it is fired. “We have to be able to produce precise results because we supply retailers all over New Zealand and they need to know that they will get a product that looks the same as their previous order.”

“I regard myself as a combination of artist and scientist which is why I’ve ended up in glazes,” says Mike Rose, Technical Manager at Morris & James pottery.

Experience is how Mike ensures they get the colours they want, but sometimes he still gets unexpected results. When that happens, he will examine the glaze under his binocular microscope and figure out what has happened. What our eye perceives as a single colour on the pot, shows up under the microscope as a kaleidoscope of colour blobs, swirls and clear glaze. Mike explains, “The glazing process at Morris & James is as complex as any you’re likely to find. Most industrial potteries would not have the patience to do what we do.”

Mike grew up and trained in the UK, working for four years at Royal Doulton after graduation. “My career path was really set when I worked in the Philippines for a social development project providing employment for leprosy patients. It was like a smaller version of Morris & James in that they dug the clay from behind the pottery and had really top-notch artist-potters. However, they didn’t have anyone who knew how to formulate glazes so I had to make them right from first principles. That suited my temperament – I’m a chemist at heart.”

After 30 years with Morris & James, Mike’s current challenge is to train someone to take over when he retires. “At the moment, I’m the only person here who knows how to formulate glazes and that’s a bit risky.”

After a move to New Zealand in 1983, Mike joined Morris & James in 1985 to help them progress from primarily terracotta pots and tiles, to glazed products. “They had experimented a bit with glazes but they had never put any of them into production so that was my main focus.”

Dianne Redmond, who has a degree in biochemistry and is currently a pottery decorator at Morris & James, has stepped into that role. To assist with her training, Mike and Dianne have developed an array of glazed tiles to study colour combinations. “I’m very interested in colour theory and the psychology of how colour combinations affect people. How particular colours, when you put them together, leap to a new level. I want to have a background process whereby we look at colours as a whole and explore different combinations, and not always just react to trends.”

A glaze is a thin glass covering that melts in the kiln but doesn’t become so fluid that it runs off the side of the pot. It needs to flow enough for the bubbles to clear and the surface to smooth off, but no more than that. “You have to know what you can blend and what you can’t,” Mike points out. The art and science of it is to be able to choose the right mix of glazes and base colours to get the desired results. As most of the glazes appear creamy white or grey before firing, Mike and the designers need to be able to picture what the end result will be, even though they can’t see it

Next time you go to Morris & James, take the 11.30am tour with Mike and you will gain a real appreciation of the artistry of this chemist. www.morrisandjames.co.nz

MATAKANA DENTAL CARE We are all caring local professionals offering high quality dentistry at affordable prices. From simple procedures through to smile transformations, Matakana Dental care will look Top: Samples of xxxx; Mike Rose stands outside his xxxx after all your dental needs. ► ► ► ► ► ► ► ► ► ► ► ► ►

Exam (check-ups) and Digital X-Ray’s Periodontal (gum) treatment. Tooth coloured fillings (restorations) Root canal treatment Tooth extraction including wisdom and oral surgery Cosmetic dentisty - smile consult and makeovers Philips Advanced Zoom Whitening Porcelain veneers Crowns and bridges Dental Implants All types of full and partial dentures Oral and intravenous sedation All treatments that are covered under ACC

► ► ► ►

Night guard and Occlusal Splints Emergency dental services Patient education and preventative treatment Free dental treatment for under 18’s

NEW PATIENT EXAM

*Includes consultation, full check up and digital X-rays. Limited time offer.

*We offer Q card 12 months: no interest, no payments. *Q Card Lending Criteria Terms & Conditions apply.

To make it easier for you to get to know us, we have extended our $49 new patient comprehensive examination including X-Rays.

Please call us on 09 422 9992 | 0508 MATAKANA Email : care@matakanadental.co.nz 3/44 Matakana Valley Road Matakana www.matakanadental.co.nz

C H ERIS H

sustainable sophie + walk of the month

bitter sweet WORDS S o p h i e B a r c l a y

Dark chocolate has been touted as the latest cure-all, filled with antioxidants, iron and cholesterol-lowering properties. There’s never been a better excuse to whip up a steaming mug of the stuff or indulge in ‘a few pieces’ a day, but not all chocolate is as sweet as it seems. AVOID palm oil Palm oil is ubiquitous, found in everything from food to cosmetics to cleaning products. Malaysia and Indonesia are clearing rainforests at an alarming rate and now account for 85% of global palm oil production. Deforestation releases greenhouse gases from Indonesia’s carbon-rich peat soils. Whole rainforest systems are burnt down and replaced with tight, neat rows of oil palms - threatening rhinos, tigers, elephants and orangutan (whose population has shrunk by 75% due to deforestation). Don’t believe the ‘sustainable palm oil’ hype - the fine print is full of ‘shoulds’. EMBRACE Fairtrade Fairtrade works with small groups of farmers providing a fair minimum price, a Fairtrade premium (supporting local projects or infrastructure), and gives farmers a 50% ownership of the Fairtrade General Assembly. Look for the certification.

Dome Forest Carpark to Lookout trail words

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Normally, I’m drawn to the coast, but this month I decided to head for the hills. This short but vigorous walk starts at the Dome Café and goes for 1km to a fantastic viewing platform that floats above the valley below. Huge views east over Warkworth, Kawau Bay and the Coromandel Peninsula are normally on offer, but it was showery when I visited so I was treated to a vivid rainbow instead. Steep but well-formed, this family-friendly trail winds through native forest and, of particular charm, are native plant name plates along the way. If you feel more adventurous, it’s only another 500m to the trig at the top of the Dome, but it is a very challenging bit of track – rough, steep and slippery, but fun. With the right footwear and supplies, you can also carry on for another 13km to Govan Wilson Road. On your return, the Dome Café is a good opportunity to reward yourself.

C H ERIS H

Springboard Charity Auction and 1,000@10 Club words

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An ‘undeserved start in life’ is Gary Diprose’s gentle phrase for the horrific childhood stories he hears on a regular basis. Gary is the founder and CEO of youth-focused charity Springboard. He gave up farming in Maungatahi to pursue a calling to help people and he’s on a mission to change the local community. Gangs, alcohol and drugs are common issues, he says. “When kids are from this environment, you can’t just say: ‘Okay, let’s get on with some maths.’ They have too much baggage to carry to go forward.” Many end up expelled from school; some become young offenders. Springboard aims to break what Gary calls ‘a useless cycle of crime and punishment’ by offering six tailored programmes. “We try to grab them during their most influential years and help them transition into positive adulthood,” says Gary. One 15-year-old was a loner at school and got kicked out. He completed Impact, Springboard’s alternative education programme, and is now on track to join the navy. Another boy described himself as ‘a cheat, thief, threatening and threatened’. CYFs were knocking on the door. He said the Springboard team ‘spent time with me, listened without judging me, they treated me as an equal, and they challenged me respectfully’. Since starting 14 years ago, Springboard has become an established part of the Mahurangi community, working with the police, schools and local government. Companies such as Bayleys and Vodafone are major supporters. August 6 will see Springboard’s key annual fundraising auction, held at Ascension Vineyard for the second time. Owner Alex Sipka believes everyone needs a second chance and has gifted Springboard the venue

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hire, food and staff – everything. The night is a sell-out, with Rodney MP Mark Mitchell, Auckland Councillor Penny Webster, and many prominent business people supporting it. Excellent local band White Chapel Jak will play, and there are both live and silent auctions of some seriously fabulous items including a signed All Blacks jersey. The proceeds have become a ‘seed funder’ for Springboard to develop new projects, plus mentoring and family support. Another great initiative from Gary is the 1,000@10 club. The theory is if 1,000 people gave $10 a month, the scheme could generate $120,000 per year. “1,000@10 is a win-win situation for everyone,” says Gary. “Investing in our youth can change your community. You’re investing in your own backyard.” www.springboard.org.net | T: 09 425 4623 for tickets. $80 E: mail@springboard.co.nz

COMMUNITY WORKS

empowering lives, connecting community

Fundraiser AUCTION - DINNER - LIVE MUSIC

at with

IMMACULATE, STYLISH, ICONIC GARDEN APARTMENT ~ EPSOM This 1920’s European inspired home has been tastefully decorated. Unit 1 of 8, 2 double bedrooms, french doors, polished floors, original panelled doors, vintage glass, fireplace, heat pump, gas heater, double glazing throughout and underfloor insulation in lounge. A relaxing retreat, and yet a stone’s throw to the bustle of Newmarket and 10 minutes to the CBD. Double Grammar Zone. CV $545,000.

Saturday 6th August Doors open 6pm Tickets $80 from Springboard 09 425 4623 mail@springboard.org.nz

Maria Lambert: 027 4918 009 | Anne Bruford: 021 598 098 www.barfoot.co.nz/576526

arts

Ko taku whare, to whare hoki – Your house is my house The Vivian Gallery will host an exceptional exhibition this month curated by Alexis Neale, an internationally recognised contemporary printmaker and weaver of Māori descent. The show will include a broad range of disciplines from many acclaimed contemporary Māori artists including Charlotte Graham, Emily Karaka, Star Gossage, Ngati Taepa, Saffron Ratana, Ra Gossage, Kura Te Waru Rewiri, Andrea Hopkins, Simon Kaan, Nigel Borell, Jasmine Te Hira, and Alexis herself.

‘

THE wharenui ... a place of peace and growth, learning and understanding

‘

“As a place to display and care for one’s belongings, this gallery acts as a treasure house to care for artwork made by the artists, creating conversations around historical and contemporary stories which are relevant today. “The wharenui is a universally acknowledged symbol of traditional Māori culture. It is a place of peace and growth, learning and understanding. Essentially, this show will focus on whare tangata – it’s about the people. It is making connections to our genealogical links to family, our friendships and our connections to Toi Māori that bring us together.” There will be a powhiri before the opening on Saturday August 13 at 3pm, followed by opening drinks from 4-6pm. The show runs through to September 18. Vivian Gallery | www.thevivian.co.nz | 39 Matakana Valley Road

“SHOWCASING THE BEST WEDDING VENUES + VENDORS THE MATAKANA REGION HAS TO OFFER” LIVE MUSIC ALL DAY THANKS TO WHITE CHAPEL JAK, THE DRIVE AND LULU

WIN A VENUS BRIDAL GOWN VALUED AT $2500 SIMPLY VISIT THE WEDDINGS MATAKANA FACEBOOK PAGE FOR MORE INFO

9am – 3pm SATURDAY 20th AUGUST SUNDAY 21st AUGUST

The Woolshed Matakana Country Park 1151 Leigh Rd, Matakana www.weddingsmatakana.co.nz

Proudly sponsored by media partners

arts

art matakana: a celebration

Happy birthday to Art Matakana! 17th September marks an important 10year milestone for this well-loved contemporary art gallery in the heart of Matakana Country Park. Leading the celebrations are gallery owners Bronwyn and Bill Harris. To mark the occasion, Bronwyn will be releasing new work by Matt Payne who specialises in seascapes, Rudi VanDerPol’s beautiful copper wall hangings and Sue Willis’s innovative mixed media sculpture. In fact all their artists are focused on this special anniversary. Expect to see exciting new paintings, prints, ceramics, glass and jewellery.

Left: Rudi VanDerPol’s copper wall hanging. Above: Bronwyn Harris. Photo credit Kathy Hunter Below: One of the early exhibition opening parties.

“I can’t believe it’s been a decade,” says Bronwyn. She has never found the gallery a chore – in fact quite the opposite. The place keeps her buzzing and her love for the art has never diminished. Just as well since arty types surround Bronwyn, husband and daughter are both well respected artists too. Art Matakana opened the doors in 2006 with about 30 or so artists. The gallery now features work from about 100 artists. Growth has been steady with high standards of work being displayed. For Bronwyn, her first exhibition will always stand out. It was celebrating Pakiri artists with Star Gossage as curator. The gallery was jammed-packed – and it placed Art Matakana firmly on the map. Bronwyn says, “We have held about 80 exhibitions, each one special in their own right and visited by many art lovers from all over New Zealand. The Country Park is a beautiful setting and we’ll always hold tight to our vision of exhibiting quality art.” www.artmatakana.com | T: 09 422 9790 Country Park, Leigh Road, Matakana

MAGS

FINE T R A SHOW gs www.ma

artshow.c

o.nz

st 20 Augu Saturday st 21 Augu Sunday ission

Free adm

THE SECRET TO ACHIEVING YOUR BEAUTY GOALS

out + about: matakana farmers’ market

At Caci we understand that its not a one size fits all when it comes to our skin and body. That’s why personalisation is key., it’s about you and getting the best results for your skin and body. WHAT IS A CACI TREATMENT PLAN? Your customised schedule of treatments chosen by you and our team of experts to target your specific concerns. WHY SIGN UP TO A TREATMENT PLAN?

Seth, Cath Lewis and Michaela

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The Bagelry - Jordan James & Scarlett Sneddon

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BEST RESULTS! Just like how you won’t see results after one gym session, the same goes with skin and body treatments. Regular treatments are important for achieving your goals. Our plans provide a consistent schedule of treatments to ensure you get the best results that last. PAYMENT OPTIONS Caci offer a range of payment options and plans to suit your lifestyle and budget. You can pay in weekly, fortnightly or monthly instalments. Whichever works best for you! BEAUTY REWARDS On a treatment plan, you will also enjoy all the other beauty services we have to offer with 20% off services such as brow and lash tints.

Sign up to a treatment plan by August 31 and receive up to a year of complimentary facials!* WHAT TREATMENT PLANS ARE AVAILABLE? SKIN- REFORMASKIN PLAN We offer a range of skin-correcting treatments designed to address common skin concerns such as pigmentation, redness, scarring, uneven texture and tone. We customise the plan especially for you and you’ll also receive a take home treatment accelerator kit. BODY- CHILLSCULPT PLAN If you have a stubborn bulge that won’t seem to go away even after diet and exercise, our award winning body shaping treatment, ChillSculpt could be right for you. FINE LINES & WRINKLES- AMERASE PLAN Soften lines and wrinkles, smooth away folds, add volume to lips and enhance your look with regular appearance medicine treatments. HAIR REMOVAL- FREEDOM PLAN At Caci, we have been offering laser hair removal (Variable Pulsed Light) for over 20 years. It is a safe, cost effective and long term hair removal solution for unwanted hair. To find out if a treatment plan is right for you book a free consultation at Caci Orewa.

GOAT ISLAND MARINE DISCOVERY CENTRE The Goat Island Marine Discovery Centre educates the public about the marine environment with videos, interactive displays, information panels, unusual preserved specimens, fish tanks, a touch tank and a sound tunnel. It’s fun and informative. You’ll leave with new knowledge of the marine species living in the waters of north-eastern New Zealand, particularly in the Goat Island Marine Reserve. For budding marine biologists, school holidays are a great time to bone up on all things fishy. In the July holidays, the dissection programme, run by the patient and knowledgeable Marea Neill, was an informative class for kids between 10-15 years. Other school holiday programmes include mussel dissection, 3D life cycles using Play-Doh and papier mâché marine animals – the latter two are for the younger students from 6 to 9. During the dissection class, kids discussed the difference between invertebrates and vertebrates, found and named all the invertebrates in the tanks from which they calculated the biodiversity of species then checked out different fish species. They went on to investigate the external features of a pilchard and delve into the insides, all the while drawing their dissection onto waterproof paper to take home with them. The dissected fish were then fed by hand to the animals in the three tanks, including the newest member of the team, Octeelee the octopus. Overall, highly entertaining and educational for all! Programmes run Mondays and Wednesdays during all school holidays. 1 May to 30 Nov: Open weekends, public and school holidays 10am - 4pm 1 Dec to 30 April: Open everyday from 10am - 4pm

160 Goat Island Road Leigh | T: 09 923 3645 | www.goatislandmarine.co.nz

New Zealand’s skin and appearance experts 33A Florence Ave, Orewa 09 426 7423 caci.co.nz

WE’RE FOR YOU Local children at the fish dissection school holiday programmes having fun with Marea Neill and her dissecting skills!

review

inspiration: matakana village books

Melie’s Kitchen Amelia Ferrier

La Latina Grace Ramirez

Foggydale Farm: Jam Sessions Lynda Hallinan

Middle Eastern Vegetarian Cookbook - Salma Hage

Amelia Ferrier is just a teenager, but has been baking since she was a wee thing. What started out as making birthday cakes for friends has turned into a solid business. And she’s good: interesting recipes that she guides you through visually, with some great decoration techniques. Recipe names are a bit of a mouthful (ahem): Raspberry, Lemon and Coconut CookieCrumb Cake Jars or Passionfruit Curd, Marscapone, Meringue and Lemon Cloud Cake.

Such a cool book – amazing photography with a full page pic (in a nice retro colour-grade) for each recipe – this book fizzes with life. Duck Breast with Guava and Berry Sauce, Cuban Sandwiches, Shredded Beef in Tomato Sofrito and lots of stories of the outrageous Grace’s family life in Venezuela (she now lives in New York and New Zealand). It’s a trip through Latin America from Mexico to Argentina that’ll make you want to call the travel agent.

Lynda’s writing is always good for a laugh. This is a gorgeous book with lush photography and groovy illustrations. There’s a section for each season, with info about the fruit it’s associated with, and came about through Lynda’s selfset challenge of making a different jam every week for a year. There’s a Back to Basics section and lots of interesting new angles such as Blueberry and Fresh Bay Curd and various nut butters.

Now that we have ingredients (and inspiration) on hand at the Hungry Elephant vegetarian restaurant in Matakana, this is the perfect book to buy and try. Salma Hage learned to cook from her grandmother and food has always been sacrosanct in her life. There are recipes from all countries around the Mediterranean: Roasted Butternut with Spicy Tahini Dressing, Rose Plum Jam, Red Lentil Patties. Her introduction makes seriously great reading.

Come in and browse our fantastic range of new and classic cook books.

2 Matakana Valley Road, Matakana

THE ABBEY accommodation

the chapel accommodation

This funky converted church hall is set in subtropical gardens. Modern french inspired décor, sleeping four with a modern kitchen, bathroom and sunny separate lounge which has a big private deck, perfect for entertaining in the evening. Book via Airbnb, BookaBach or HolidayHouses; by searching The Abbey.

Come and enjoy our unique, converted 1950’s church in the heart of this little village. A gorgeous blend of antique and brand new furniture and appliances and delightful, retro, slightly religious themed decor. Sleeps 6. Book via Airbnb, BookaBach or HolidayHouses; by searching The Chapel.

www.thechapel.kiwi.nz

MATAKANA CASTLE unique boutique ACCOMMODATION

Tangihau Retreat lodge

BLACK FERN MATAKANA ACCOMODATION

takatu lodge & vineyard

Set in 3.5 acres of rural splendid, our stunning architecturally designed property has 3 beautifully appointed guest rooms. The exquisite bridal suite offers luxury, privacy and stunning sea views. Enjoy champagne and chocolates by candlelight, and a private breakfast.

A luxurious coastal hideaway on the fringe of vibrant Matakana Village. Enjoy the exclusive comfort in the contemporary spaces of a classic lodge. The perfect environment to prepare for your big day or say your wedding vows on the waterfront lawn.

Slip into the luxury of time and relax, rejuvenate and reconnect. A stay at Takatu Lodge & Vineyard is a unique experience with elegance and comfort.

P 09 422 9565

www.tangihauretreat.co.nz

Black Fern looks over Ascension and is perfect for a relaxing holiday, family reunions and wedding accommodation. Featuring four ensuite bedrooms, gourmet kitchen, heated pool, covered BBQ area with kitchen and fireplace. The separate self-contained cottage brings the sleeping capacity up to 10 people.

www.matakanacastle.co.nz

www.blackfernmatakana.com

Whether you’re celebrating or simply need a getaway, enjoy one of our 4 romantic suites, each with its own personality and character, providing you with a memorable stay. 09 423 0299 • 021 08299630 www.takatulodge.co.nz

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review

brick bay pop up dinner WORDS

Brick Bay’s Glass House Kitchen monthly pop-up dinners have gained an almost cult following in the area – you need to subscribe to the newsletter to hear about it, and if you don’t book as soon as the menu hits your inbox, forget it. Head Chef Cam Schwarz and his team work on the menu together throughout the month, with everyone adding to the creative mix until they come up with the perfect seasonal menu. Starter: Confit Chicken Terrine with duck liver parfait, smoked beetroot and caramelised onion (right): Retrospectively, my favourite dish. The terrine was rustic and meaty, the parfait silky and flavoursome. The standout was the smoked beetroot purée: cries of delight fill the air from fellow diners. Sous Chef Braden Miller tells me that they roast it, smoke it and blend the hell out of it with a dash of chardonnay vinegar to cut the rich earthiness with just the right amount of acidity. Sweetly caramelised onions completed this dish.

KATHY

HUNTER

Dessert: Citron Meringue with frozen lemon mousse, meringue, lemon curd, sable, fresh Brick Bay orange and lemon sherbert: Wow. Lots of different lemony things going on here. Two types of meringue – a soft Italian and a papery, tangy dehydrated shard. Such a pretty dish with its different shades of lemon, orange and white… crisp biscuit and smooth curd. You wouldn’t have wanted to get any of that sherbert up your nose though, as one diner pointed out. Very sharp – but there was only an eye-widening smidgeon of it to keep you on your toes. All in all, a divine meal in great company, perfectly set off by the 2013 Pharos – Brick Bay Winery only produces this premium red in a good season – and their gorgeous Pinot Gris. Around the middle of next month, we shall be poised to book again. www.brickbay.co.nz

Main: Martello Rock Braised Beef with wild mushrooms, celeriac truffle purée and kale: Martello Rock is a Brick Bay red and the beef is cooked long and slow before being pressed into perfect, fall-apart rectangles. The celeriac purée – again, these guys and their textures. Hint of earthy truffle just perfect. Mushrooms – not a huge fan, but kale always makes you feel that you’ve done something good today. French cheese tasting: Three fantastic cheeses here: an oozing brie, a semi-hard comté and a mild chèvre rolled in ash. The ash was made in the kitchen – from burnt root vegetables. The chèvre is hand-formed into balls, then rolled in the finely blitzed ash, imparting an earthy tang. In-house fig conserve and a Merlot jelly spiced things up.

Graphic communication

Level 1, Millstream Building, 17 Elizabeth Street, Warkworth

Phone: 09 425 9863

•

www.halcyondesign.co.nz

MAJESTIC MATAKANA LIFESTYLE • SUBDIVISION POTENTIAL • 494 MATAKANA ROAD AUCTION 2pm, Wednesday 10th August 2016. 4 Viaduct Harbour Ave, Auckland. View Sunday @ 1pm.

12.2 hectares with subdivision potential, approx 600 sqm residence; indoor pool; wine cellar; executive accommodation; superior living and entertaining. Shailenne Parkes • 021 117 9142 • Victoria Turner 021 795 099 • Richard Turner 021 332 233 • www.bayleys.co.nz/1170002 Mackys Real Estate Ltd, Bayleys. Licensed under the REAA 2008

P RO P ERTY

THE GRANGE – MUCH MORE THAN YOU THINK! PHOTOS

Warkworth’s newest retail hub is fronted by a huge new BP station and MacDonald’s. But there’s much more to it than that. Drive in and you’re rewarded with a line of high street food options. There’s the Coffee Club with its stylish interior design, a dine-in St Pierres Sushi and Donburi café and a Tank juice bar (whose funky outdoor seating will come into its own this summer), plus other tasty choices. It’s all designed by ASC Architects, giving a village feel with solid street appeal. There are 172 car parks in the centre, with staff parking at the rear of the site. The Grange is not just for travellers, but locals too. Horncastle Homes is developing 33 houses at the rear of the Grange site, and the field and stream at the back of the development will become home to landscaped walkways and play areas, where locals can stroll from front door to dinner in a few minutes. There’s a childcare centre with room for 80 children in this development too, which will be handy for younger families. A further 160 (approx.) residential lots will soon be under development to the east of The Grange.

diana

langton

Some of the business owners at The Grange are now happy residents of Warkworth, many of them recent arrivals who are excited about growing their new businesses here. At just 45 minutes by car from downtown Auckland, it’s possible to commute – but the quality of life here is obviously better. This is certainly the view taken by Monty Cho of Cizzlin, the new concept Mongolian BBQ restaurant next to the most prominent restaurant premises within The Grange – which is still available to lease.

locals. The unit is 311m2 with a large adjoining outdoor dining area of a further 110m2. The outdoor area features a Louvretec roof which can open and close according to weather. The premises benefit from great morning and afternoon sun and the big views over the stream and landscaping at the rear of the buildings, with nearby access to future residential walkways. As it’s at the entrance to the development and faces out to the road, it has maximum visibility to passing traffic and those coming into the centre.

Jan Hutcheson of Bayleys is keen to see this fantastic final space – Unit 5 – go to the right operator. “Our focus is to attract a gastro-pub or family restaurant to The Grange. This would complement the other tenants in the development and we can see there’d be a huge demand for a quality ‘ale-house’ type of operation that provides good, reasonably-priced food and beverages.”

With the phenomenal growth that Warkworth is currently experiencing, and projected numbers in the future, this is an exceptional opportunity for the right team. The developer is keen to lease the premises and is offering an outstanding deal to help set up the business. Is it time to start your dream lifestyle and business on the Matakana Coast?

The location and design of the vacant restaurant provides an exceptional opportunity for an experienced hospitality group to become an iconic destination – a focal point for tourists and

Jan Hutcheson, Bayleys of the North M: 021 655 558 | E: jan.hutcheson@bayleys.co.nz

h a pp e n i n g s

August 6 + September 3

Opera comes to The Vivian The Vivian is hosting a series of opera concerts at the Gallery. They’re fundraisers for the Auckland Opera Studio, a small Charitable Trust providing work and tuition free of charge to talented young singers with huge potential. These opera singers will be funded for high level training in Europe and the United States. Part of the funds raised will also go to Hospice. We’re told The Vivan has outstanding acoustics in the main hall, so for a bit of culture this winter, book your tickets now! Complimentary drink on arrival. Saturday 6 August 5.00 – 7.00pm | Saturday 3 September 5.00 – 7.00pm Ticket price: $40. Available from Helen Crosby @ The Vivian Gallery The Vivian, 39 Omaha Valley Road, Matakana T: 09-422 9995 | 021-669 844 | E: thevivian@thevivian.co.nz

August 4 (and every 2nd Thursday)

PUHOI Celtic Sessions

Alan Wagstaff has been amazed by the interest in the Celtic music group he put together in March. They play every second Thursday in the Puhoi Hall and to date there are around 40 musicians. “They come from all over the place,” says Alan. “We’ve got people from Auckland, Kumeu, Leigh, Snells Beach and Wellsford. And there’s a huge range of instruments: fiddles, flutes, guitars and mandolins, whistles, a set of bagpipes, accordians and even two full-sized harps! We’re always happy for more though, and are keen to find a strong soprano vocalist.” They work out of Dropbox online so everyone’s on track using sound files they can upload – it’s easy. “We’re ready to play in public now, and we’d love to play in a vineyard or a pub,” Alan says. Anyone got room for a 40-piece folk orchestra? Contact alanw@ihug.co.nz | T: 0274 836 023 | Next date: August 4, 7.30pm, Puhoi Hall Listeners and singers are very welcome. Bring a bottle of wine and your friends.

w w w. s a w m i l l c a f e . c o . n z

ADVERTISE YOUR BUSINESS HERE SATURDAY 06 AUGUST | 8:30PM | *$10

BITCHIN’ BINGO

HOSTED BY BINGO MISTRESS VIV & DJ ANDY JUICE

It’s a bingo show but not as your Nana knows it! First Game 9:00pm. After the Bingo we will be Joined by Disc jockey The Professor.

*$10 On The Door for the Dj’s. No Charge for the Bingo BOOK. Email Susan: info@sawmillcafe.co.nz | Ph: 09 422 6019

SUNDAY 07 AUGUST | 5 - 8:00PM | *$10

TONI SWAIN & BAND

JAZZ & BLUES | *$10 ON THE DOOR | www.toniswain.com

FRIDAY 12 AUGUST | 9:30PM | $TBC

MAGIC FACTORY

SATURDAY 20 AUGUST | 9:00PM | *$25

Due to popular demand Junction Magazine is now distributing over 10,000 COPIES per issue.

WHITE CHAPEL JAK

Reaching AUCKLAND and the MATAKANA COAST

LEIGH COMMUNITY PRESCHOOL FUNDRAISER WILD WEST COWBOYS & INDIANS MASQUERADE BALL

PLUS RAFFLE, SILENT AUCTION & PRIZES FOR BEST DRESSED. TICKETS $25 AT PRE-SCHOOL & SAWMILL CAFE.

SUNDAY 21 AUGUST | 5:00PM | *$15

DAN BOLTON QUARTET NEW YORK SESSIONS TOUR | JAZZ & BLUES

*PRE-SALE $15: undertheradar.co.nz | $20 ON THE DOOR |

COMING UP IN THE NEXT ISSUE OF JUNCTION The Great Outdoors + Fathers Day

Contact Junction now to advertise your business Email ads@junctionmag.co.nz or clinton@junctionmag.co.nz

DANCE MUSIC FOR TRUCKERS & HIPPIES /magicfactoryband

SATURDAY 13 AUGUST | 10:30PM | *$10 PRECISE PROFESSIONAL REAL ESTATE WITH INTEGRITY

F A M I LY N I G H T YA T

$20 ON THE DOOR

THE ROCKING ROLLER COASTERS WITH DJ TINA TURNTABLES

Get Ready for a Rockin' Rollin' Good Time Guys and Gals! *PRE-SALE $15: undertheradar.co.nz | $10 FROM 10:30 DJ ONLY /The-Rocking-Roller-Coasters

QUIZZICAL WITH QUIZZ MASTER PETRUS

$5pp - max 6 per team - pooled entry fee towards winning team on the night, bookings recommended. LINKS & FULL DETAILS ONLINE:

www.sawmillcafe.co.nz

THURSDAY 18 AUGUST | 8:00PM | *$5PP

GHOUT

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DINE-IN OR TAKE-AWAY

THURSDAYS FROM 5 - 9 :30 PM 1 4 2 P A K I R I R O A D L E I G H . P H O N E : 0 9 4 22 6 0 1 9

HALF PRICE PIZZA OFFER DOES NOT APPLY TO SPLITS OR KIDS PIZZA

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OPEN THURSDAY 12PM ’TIL LATE FRIDAY - SUNDAY 10AM ’TIL LATE

Di Balich AREINZ E: di@precision.net.nz W: www.precision.net.nz M: +64 21 917 080 Licensed under REA Act (2008) *June 2015 - July 2016

august gig guide MARKETS:

Date

Time

Event Venue website

Every Sat 8.00 – 13.00 Matakana Village Farmers’ Market Every Sat 8.00 – 15.00 Matakana Markets Second Sun of the Month 10.00 – 14.00 Matakana Vintage Markets & Sunday Sessions First Sun of the Month 8.00 – 13.00 Warkworth Museum Market Day Last Sun of the Month 9.00 – 13.00 Puhoi Farmers Market Sat 9 July - 7 August Sat 23 July – Mon 15 August Tues 26 July 18.30 Fri 29 July 19.00 Sat 30 July 21.30 Mon 1 August 19.30 Thur 4 August 18.30 Thurs 4 August 19.30 Fri 5 August 19.00 Sat 6 August 17.00-19.00 Sat 6 August 17.00 Sat 6 August 18.00 Sat 6 August 21.00 Sun 7 August 09.00 Sun 7 August 17.00 Fri 12 August 19.00 Fri 12 August 21.30 Sat 13 August - 18 September Sat 13 August 08.00 Sat 13 August 17.00 Sat 13 August 17.30 Sat 13 August 19.00 Sat 13 August 20.00 Tues 16th Aug 17.00 Thu 18 August 20.00 Fri 19 August 19.00 Fri 19 August 18.30 Fri 19 August 19.00 Sat 20 August 18.00 Sat 20 August 21.00 Sat 20 August 09.00-15.00 Sun 21 August 09.00-15.00 Sun 21 August 17.00 Fri 26 August 19.00 Sat 27 August 17.00 Mon 29 August 19.00 Fri 2 September 19.00 Sat 3 September 17.00 Sat 3 September 19.00 Sun 4 September 16.00 Fri 9 September 19.00 Thu 15 September 20.00 Fri 16 September 18.30 Fri 16 September 19.00 Fri 23 September 19.00 Fri 30 September 16.00 Fri 30 September 19.00 Sun 2 October 10.15 Sun 2 October 10.00 Fri 7 October 19.00

To list your event for free on the Junction Gig Guide email event details to hi@junctionmag.co.nz

Matakana Village The Old Dairy Factory, Matakana Matakana Village Old Masonic Hall Puhoi Domain

Black Heart Exhibition The Vivian Gallery Art Matakana - On the Bright Side Art Matakana Junction Observant Awards Dinner Woolshed, Matakana Country Park John McGough Warkwoth RSA Grave Dohls and guest DJ’S Leigh Sawmill Café Parenting evening with Yvonne Godfrey Mahurangi College Auditorium Good George Brewing Menu Tasting Night The Vintry Puhoi Celtic Sessions Puhoi Hall Glenn Carley Warkwoth RSA Auckland Opera Studio The Vivian Gallery Jasper Matakana Village Pub Springboard Community Works Fundraiser Ascension Wine Estate Bitchin Bingo Leigh Sawmill Café Sunday in the Park - Planting Day Tawharanui Toni Swain & Band Leigh Sawmill Café Gerry Lee Warkworth RSA Magic Factory Leigh Sawmill Café Ko Taku Whare, To Whare Hoki – Your House Is My House The Vivian Gallery Arts & Craft Market Warkworth Old Masonic Hall Caroline Matakana Village Pub Kiribati Fundraising Dinner Mahurangi College Hall British Invasion Warkworth RSA The Rocking Roller Coasters Leigh Sawmill Café Ab Fab Movie - Plunket Fundraiser (Bayleys Warkworth) Matakana Cinemas Quizzical Leigh Sawmill Café It’s Showtime Magic And Illusion Spectacular Wellsford Community Centre Brick Bay Pop-up Dinner Brick Bay The Glass House Kitchen Gary Pallett Warkworth RSA Andy Richards Matakana Village Pub Cowboys and Indians Masquerade Ball (Leigh community pre-school fundraiser) Leigh Sawmill Café Junction Magazine Weddings Matakana Expo Woolshed, Matakana Country Park Junction Magazine Weddings Matakana Expo Woolshed, Matakana Country Park Dan Bolton Quartet Leigh Sawmill Café Mahurangi Kindergarten Bad Moms Matakana Cinemas Asch Rose Matakana Village Pub Whangateau Folk Club John Hayday & Vaughan Morgan Whangateau Hall JJ Rhythm Warkwoth RSA Auckland Opera Studio The Vivian Elvis Warkworth RSA Warkworth Music Concert – Pettman Players Snell’s Beach School Hall Blame the Cats Warkworth RSA Quizzical Leigh Sawmill Café Brick Bay Pop-up Dinner Brick Bay The Glass House Kitchen Gary Pallett Warkworth RSA Kavalliers Warkworth RSA Warkworth Music Concert - Tony Lin Mahurangi College Hall Kane Steves Warkwoth RSA Heritage Walk - Warkworth Township Warkworth i-Site Warkworth and Districts Museum Warkworth and Districts Museum Glenn Carley Warkworth RSA

www.thevivian.co.nz www.artmatakana.com www.junctionmag.co.nz www.warkworthrsa.co.nz www.sawmillcafe.co.nz www.vintry.co.nz alanw@ihug.co.nz www.warkworthrsa.co.nz thevivian@thevivian.co.nz www.matakana.co.nz www.springboard.org.nz www.sawmillcafe.co.nz www.tossi.org.nz www.sawmillcafe.co.nz www.warkworthrsa.co.nz www.sawmillcafe.co.nz www.thevivian.co.nz www.kowhai-art-craft-nz www.matakana.co.nz jaques.robinson@icloud.com www.warkworthrsa.co.nz www.sawmillcafe.co.nz 09 425 7640 www.sawmillcafe.co.nz www.itsshowtime.co.nz/ www.brickbay.co.nz www.warkworthrsa.co.nz www.matakana.co.nz www.sawmillcafe.co.nz www.weddingsmatakana.co.nz www.weddingsmatakana.co.nz www.sawmillcafe.co.nz 09425 7096 www.matakana.co.nz www.whangateau.co.nz www.warkworthrsa.co.nz thevivian@thevivian.co.nz www.warkworthrsa.co.nz www.warkworthmusic.org.nz www.warkworthrsa.co.nz www.sawmillcafe.co.nz www.brickbay.co.nz www.warkworthrsa.co.nz www.warkworthrsa.co.nz www.warkworthmusic.org.nz www.warkworthrsa.co.nz Bookings 0274849935 www.warkworthmuseum.co.nz www.warkworthrsa.co.nz

Sunday 7 august + sunday 21 august

blues + jazz @ the sawmill Hipsters will rejoice in August as the Sawmill Café brings in some world-class jazz performers with their red-hot backing bands. Blues and roots songstress Toni Swain is returning to NZ – her third tour – to promote her new album Deepest Water, which has hit #2 on the Australian Blues and Roots Charts. Be sure to catch Toni and her band at the Sawmill Café on Sunday 7th August before they hit the Bay of Islands Jazz and Blues Festival. New York based singer/songwriter/pianist Dan Bolton and his quartet are also touring with the release of the New York Sessions Vol 3. Jazz, pop and some Latin American swagger will fill the Sawmill Café on Sunday 21st August. www.sawmillcafe.co.nz/gigguide | www.toniswain.com | www.danbolton.net

Bayleys No.1 Agent in Rodney North 2016 Bayleys No.1 Agent In Rodney North 2015

Shailenne Parkes

Lifestyle & Residential Specialist M 021 117 9142 B 09 425 7640 E shailenne.parkes@bayleys.co.nz Mackys Real Estate Ltd, Bayleys Licensed under the REAA 2008