Henry | Summer 2022

the kai issue

Letter from the

editor

Food for thought

This edition is all about a topic close to our hearts - food! In it, we celebrate summer fare, uncover what and where is hot, explore food sensitivities and tuck into the best of Kiwi kai. From hokey pokey ice cream to whitebait fritters; this is one issue you don’t want to miss. It’s fitting then, that our cover story features one of our most successful chefs. Nadia Lim is best known for winning Masterchef NZ and as the face of My Food Bag, and now she’s taken on her biggest venture yet. Lim explains how she and her husband, Carlos Bagrie, are creating a large-scale, sustainably and ethically focused farm, and why they decided to share their ups and downs on a TV show. Then there’s the anticipation of an extra special summer arrival she’s cooking up. In this issue, we’re also delighted to introduce chef Olivia Moore, who will be creating delicious, seasonal recipes for henry readers. Moore’s passion for food started in childhood and since then she's combined her love of food photography and cooking to build an impressive career. She kicks off her first issue with an oat-crusted lemon and strawberry pie (p.53) - perfect for entertaining friends and family, or keep it all to yourself. Plus, there's high tea (p.24), new hospitality businesses (p.44), kids’ crafts (p.54) and more.

Have a great summer,

ABBY BESWICK | EDITOR

Looking forward to another busy summer in Taupō

Kia ora koutou,

It has been a busy few months in the Taupō District, with a number of projects nearing completion, and we’re looking forward to the usual summer population boom.

I feel honoured and privileged to be re-elected as mayor of this great district in the recent election and I can’t wait to see what else we can accomplish in the next three years.

Our new look town centre is really starting to take shape and will be a beautiful place to visit for both locals and holiday-goers throughout summer.

Tongariro Street is now a more pedestrian-friendly area with more parking spaces and concession areas where customers can make the most of the summer sun.

Roberts Street is now a one-way, single-lane road running north to south. The rest of the area is being transformed into a vibrant, pedestrian-only space, which is sure to be a hit during summer.

Another project coming to life is the new Taupō Airport terminal. The airport is often the first thing visitors see when they arrive in town and the new terminal and car park are going to give visitors a really warm welcome, while for locals it also means a much safer, stress-free and streamlined travelling experience.

So, bring on summer. Make the most of what our district has to offer and look after each other.

Ngā mihi, David Trewavas MAYOR, TAUPŌ DISTRICT

Rotorua - no better place to be this summer!

Kia ora koutou, Summer is always a busy time in Rotorua and with a packed events schedule over the coming months, our forward looking accommodation bookings suggest this summer will be just as good.

We’ve got a number of major events planned that will showcase Rotorua as the spectacular destination that it is. Particularly exciting is the opportunity to once again showcase Rotorua on an international stage with events such as the Tarawera Ultramarathon, the NRL Harvey Norman All Stars Māori vs Indigenous games, and the 2023 Crankworx World Tour attracting audiences and participants from all over the world.

These events provide us with valuable opportunities to show event fans just how incredible Rotorua is and hopefully inspire them to visit in the near future.

With 18 lakes, a forest that’s renowned for some of the world’s best mountain biking and now the newest Ngā Haerenga Great Ride of New Zealand - the Whakarewarewa Forest Loop, a brand new lakefront, and more family-friendly activities than almost any other New Zealand destination, there’s no better place to be this summer!

We’re a wonderful place to visit. I encourage those from near and far to come and see what we’re all about this summer and experience the manaakitanga that Rotorua is so well known for.

Wishing everyone a safe and happy summer.

mihi, Tania Tapsell MAYOR, ROTORUA

Ngā

Rewind, connect and reset in Whakatāne

Kia ora koutou, I’m proud to be able to introduce myself to henry readers as the new Mayor of the Whakatāne District. I’m a product of this very special part of the world; born and raised here, returning a few years ago after a 30year international career, to do pretty much what we’re encouraging everyone to do - rewind, connect and reset in Whakatāne

It’s all here. Whether you’re into fishing, swimming at New Zealand’s beloved Ōhope Beach, eco-tour experiences to Moutohorā/Whale Island (one of Aotearoa’s best-kept secrets) or further inland to Whirinaki Te Pua-a-Tāne Conservation Park, home of towering prehistoric podocarps and into the heart of Te Urewera at Ruatāhuna. Or great brews, food and shopping at owner-operated boutique stores, along with world-class links and more casual inland courses to chase around a small white ball. Did I mention the stunning coastal walkway Ngā Tapuwae o Toi?

I encourage you to check out Whakatane.com where you’ll find information and inspiring film stories of what there is to see and do in our slice of paradise . We hope to see you soon.

Dr Victor Lucav MAYOR, WHAKATĀNE DISTRICT

Ngā mihi,

showcaseevents

Arawa Park Rotorua December Summer Races



Wed, 28 December

 Rotorua Racecourse, Arawa Park, Rotorua  $10 per person for 18-years +  racingrotorua@xtra.co.nz

Locals and holidaymakers – enjoy a fun family day out at an iconic Kiwi holiday hot spot. Pack a picnic, rally the kids and join Racing Rotorua for a day of thrilling racing and top entertainment. Catch up with friends, soak up the atmosphere and enjoy the live music on-course, while the kids enjoy the free activities on and off the track. Tickets can be purchased at the gate on arrival. Choose to upgrade your race day experience with our hostpitality package! Please phone or email to enquire.

Taupō PAK'nSAVE Summer Festival

 Fri, 30 December, 12noon - 5pm  471 Centennial Drive, Taupō  $10 per person, Car $10, Kids FREE, Hospitality packages available  tauporacingclub.co.nz

Nothing says summer like a family day out at the races. Family picnics, jandals and deck chairs make it a classic kiwi summer’s day out. With a festive atmosphere to enjoy racing action, local food, refreshments, live music, FREE kids’ entertainment and Harcourts Fashion in the Field, there is something for the whole family to enjoy. Join us on course for the running of this year’s Harcourts Taupō Cup, New Zealand’s Premier Country Cup race with increased stake of 70K.

The Goat Tongariro

Sat, 21 January  Tongariro National Park  thegoat.co.nz

The Goat is an exhilarating adventure run from Whakapapa to Turoa Ski Fields on the Round the Mountain track, traversing the western slopes of Mount Ruapehu. The 20-kilometre (approx.) course has over 1,000 metres of vertical ascent and covers amazing terrain, challenging you at every step. Make it a family affair and bring your under-16-year-olds along for the weekend to enter them in The Kid, a fun-filled 3.2km adventure run held in the afternoon. Have you Goat what it takes?

Do you have an event to list?

Email the team at hello@henrymagazine.nz to showcase your autumn event in the next edition of henry

24-26 FEB

Rotorua Home & Garden Show

 Fri, 24 - Sun, 26 February  Energy Events Centre, Rotorua  Adults $6, Under 16 free, Gold Card Friday $3  homeandgardenshow.co.nz/events/ rotorua-home-garden-show

It’s all about ideas at the Rotorua Home and Garden Show! Check out a wonderful range of exhibitors featuring kitchens, solar solutions, artisan goods, plants, renovators, builders, spas, flooring, home maintenance and more. Join the fun at the show and make the most of show exclusive specials, giveaways and inspiration to improve your home, garden and lifestyle. Enjoy a bite to eat at the Show with a delicious range of food and beverages. There is something for everyone at the Show!

Ruapehu Trail Festival

 Sat, 11 - Sun, 12 March  Tongariro National Park  ruapehutrailfestival.co.nz

Be part of something OUTSTANDING in March 2023 when Victory Events brings two trusted events, the Ring of Fire and Tussock Traverse to the Tongariro National Park on the same weekend! You'll be running around the mountain in the Ring of Fire 73km solo or three-leg relay, or take on the 50km ultra event. The Tussock Traverse offers 6km, 12km, 21km, and 32km options. The location is awe-inspiring, the atmosphere will be exhilarating and the Ruapehu region will be pumping! Run where the mountains meet the sky.

Experience the feel of luxury and comfort while visiting Lake Taupō. Choose from a range of lakefront rooms, including family rooms or spa rooms to treat yourself. Indulge in a cooked breakfast, a stylish lunch, or a signature evening meal in our lakefront restaurants. Relax in our lounge bar with a cocktail, or enjoy our heated swimming pool, private spa, sauna and gym.

what's on events

Merry Christmas Taupō - float parade

 3 December  Taupō CBD

A1 Homes Beach 5s Rugby Festival

 3 — 4 December

DecemberMahon’s Amusement

 18 December — 4 January  Tongariro North Domain, Taupō

Mirrors ft Barry Can't Swim, Crazy P (DJ Set), DJ Seinfeld

 27 December  The Strand Reserve, Tauranga Waterfront  endeavour.live

A Summer’s Day Live ft. UB40, Jefferson Starship & Dragon

4 January

Wharepai Domain, Tauranga

trademarkgroup.co.nz

Juicy Festival

6 January

Mount Main Beach, Mount Maunganui  beachrugbyaustralia.com.au



Poronui Passage - Trail Run or Mountain Bike

 3 December  Poronui Lodge, Taupō

Mitre 10 Mega - Trolley Derby

 3 December  Ampitheatre, Taupō

IRONMAN New Zealand 2022

 10 December

EVES Surfbreaker Triathlon

 27 December  Mount Maunganui  triathlontauranga.org.nz

Le Currents

 27 December  Riverside Park, Taupō  lecurrents.co.nz

Summer Haze  29 December  Wharepai Domain, Tauranga  summerhazenz.com

Trustpower Baypark, Mt Maunganui  ticketspace.co.nz

Waihī Beach Summer Fair

7 January

Wilson Park, Waihī Beach

weekendevents.co.nz

National Horse and Pony Show

10 January

Dunstan Fiber Fresh National Equestrian Centre, Taupō



Great Lake Centre, Taupō  ironman.com/im-new-zealand

Christmas in the Park

 10 — 11 December

 Coronation Park, Mount Maunganui  facebook.com/taurangaschristmasinthepark

The Mount Monster 2022

 17 December

 Main Beach, Mount Maunganui  registernow.com.au

Christmas Festival

 18 December



Mount Mainstreet, Mount Maunganui

Dancing Queen: A tribute to ABBA

 19 December

L.A.B  30 December  Wharepai Domain, Tauranga  loop.co.nz

Mangakino Summer Concert  30 December  Mangakino Lake Front Reserve

The Extravaganza Fair Summer Tour  31 December — 2 January  Waihi Beach Community Centre  extravaganza.co.nz

New Year’s Eve Celebration  31 December — 1 January  Lake Front, Taupō

Epic Swim  14 — 15 January  Lake Taupō  epicswim.co.nz

Katikati Avocado Food and Wine Festival  14 January

Uretara Domain, Katikati

katikatiavofest.co.nz

Mount Festival of Multisport

21 January

Mount Maunganui

mountfestival.kiwi

The Original Tongariro Goat

& The

Kid

22 January

Tongariro National Park

thegoat.co.nz



Great Lake Centre, Taupō  premier.ticketek.co.nz

EVES Open - ITF World Tennis Tour

 18 — 24 December

Concert

January

Bay Dreams

in

23 January

the Park

The Strand, Tauranga

disruptedevents.com

Venture Developments WBOP Tennis Centre, Papamoa  itftennis.com



January

Trustpower Baypark, Tauranga

baydreams.co.nz

Josh Wolf  25 January  Totara St, Mt Maunganui  totara.flicket.co.nz

Jimmy Carr

One Love Festival

Northern Region Orienteering Championships  11 February  Crown Park, Taupō

Huka River Swim  11 February  Hipapatua Reserve, Taupō

Kinloch Triathlon Festival  11 — 12 February  Kinloch Lakefront Reserve  trisporttaupo.co.nz

Blackcaps vs England  16 — 20 February  Bay Oval, Tauranga  eventfinda.co.nz

Riverside Park, Taupō  greenstoneentertainment.co.nz

Fatboy Slim

5 February

Riverside Park, Taupō

Landspeed New Zealand  5 February

Goudies Road, Taupō  landspeed.org.nz

Waitangi ki Pukawa Waka AMA Festival 2023

February

Tauranga Moana Waitangi Day Festival 2023

6 February

The Historic Village, Tauranga

allevents.in

River Sounds Festival

11 February  Woodland Road Festival Grounds, Katikati  everyonehurts.com

Generation Homes Women’s Triathlon  19 February  Pilot Bay, Mt Maunganui  triathlontauranga.org.nz

Royal NZ Air Force Band  21 February  Great Lake Centre, Taupō

Oceans 23  23 — 26 February  Adam’s Ave, Mt Maunganui  surflifesaving.org.nz

Rotorua Home & Garden Show 2023  24 — 26 February  Energy Events Centre, Rotorua  homeandgardenshow.co.nz

Le Pine & Co Lake Taupō Across the Lake Swim  25 February  Lake Taupō  acrossthelakeswim.co.nz

Whakaipo Lodge Summer Concert

 25 February  Whakaipo Lodge, Taupō  whakaipolodge.co.nz

24 hours a day, 7 days a week service (Taupo only) Surcharges apply for after hours & public holidays

Burst pipes, leaking HWC’s, blocked drains

Servicing the greater Taupo and Mount Maunganui regions

Nadia on farming,

her biggest lessons so far and what’s next...

Nadia Lim has never been someone to shy away from a challenge, and this is no more clearly demonstrated than in her latest and biggest project yet. The chef, author, former winner and judge of MasterChef NZ, and co-founder of My Food Bag, took over the running of Royalburn Station with her husband Carlos Bagrie more than three years ago.

Located on the Crown Range between Arrowtown and Cardrona, it is one of the largest working farms

in the Wakatipu Basin. Recently, the couple opened up their property and lives on the TV series, Nadia’s Farm, which documented the realities of farming as they build their lives in Otago.

With filming complete, Lim managed to find time to sit down and talk to henry about her passion for sustainable and ethical farming practices, what she’s learned and the exciting reason she’ll be slowing down this summer.

What prompted you to do the TV show?

“We feel like a generation ago most Kiwis had a direct connection to farming – whether that was through an uncle or aunty having a farm or grandparents or close friends. But today of course that’s more rare than it is common so now most Kiwis haven't even set foot on a real working farm and therefore there is quite a disconnect with how

food is produced on scale and gets to people’s plates . So we saw this as an opportunity to open up our farm and show people what actually goes on on a working farm.”

What have been some of the highs and lows of farm life?

“You do have to become quite comfortable with not having predictability, consistency and control over a lot of things because every season is so different. You could have a really good season one year and the next can be a terrible season and that’s all generally, down to the weather.

Our farm is unique in that we’re very diversified, and we also supply direct to market. We do everything from lamb to wool products to free range eggs, honey, hundreds of tonnes of different grains and seeds, sunflowers for oil, barley for malting beer, and 1.6 hectares of

organic market gardens that supply around 50 cafes, restaurants, and businesses, including our own farm shop in Arrowtown. We wanted to have a true farm-to-plate farm.”

Next goals?

“We have spent the last few years building a team, building infrastructure, experimenting and getting systems and processes in place. Some parts of the farm are profitable, whilst others are not yet. The goal would be to make all the areas of the farm profitable of course! ”

Do you find time to cook at home?

“I don’t get much time to cook in a leisurely sense anymore and that’s purely because there’s always something else that needs to be

done. I don’t have spare time to experiment in the kitchen and cook at leisure unfortunately and I do really miss that. I think my cooking has changed a lot as well because we’re creatures who very much eat according to our environment. So when we were in the city we had a lot more exotic, different ingredients at our fingertips.

Now we are 80% self-sufficient with our foo d, which is great but also means that sometimes our diet isn’t as varied or interesting. We’re lucky that we have the highest quality ingredients - organic vegetables from the garden, our own meat and eggs, honey; we even cook with our own sunflower oil but you don’t get all of the fancy things that you could get when you’re in the city. I could go out and get them but I feel I should use what we have and eat according to our environment.”

Why do you and Carlos make a great team on the farm?

“We’ve been together for half of our lives now. I met him when I was a teenager at university and we were instantly very compatible professionally because of our interests. He’s very much a man of the land. On our second date he said to me: “If we end up staying together I need to let you know that one day I’m going to go back farming” and he said it to me in a

up with someone who loves food and loves being able to share that with consumers.”

Biggest learnings from farming so far?

“ There’s ideology and then there’s practical application , and that’s again where Carlos and I have been very compatible. I’m often the book reader, who will read the books on soil and everything and I understand it because I have a science (nutrition and dietetics) background. He’s grown up on a farm so he has gone through the real world applications of these things. Generally speaking there’s got to be a balance of ideology and practical application. The key is how do you curate the perfect balance between the two.

I have also learnt that all farming systems, whether conventional, organic, regenerative etc… all have their pros and cons. I don’t know if there is really any one right answer.

Like many things, there are more shades of grey than black or white.”

What food do you enjoy eating in the warmer months?

“We eat what we grow so our diet is extremely seasonal - to the point we’re overloaded with a particular ingredient at one point and you can get sick of it. In summer I’m a big fan of really simple food, like lamb cooked on the barbecue with a really good salsa verde, a simple salad, driven by whatever is in the garden at the time - a handful of grains like bulgur wheat or quinoa or barley, mixed with some fresh seasonal greens and some other colourful vegetables like roasted beetroot, pumpkin or cherry tomatoes. Then add some salty flavour punches like chopped up bacon or a little bit of feta and an amazing dressing. You can’t beat a really good homemade dressing.”

What’s something people would be surprised to know about you?

“That actually I’m an introvert. I’m one of those introverts that’s in a very extroverted role. I love people and I love talking to people, especially when the topic is food and farming, but I’m one of those people who could happily potter away by themselves for months and be fine with it. I’m very comfortable just being by myself.”

What are your plans for summer?

“

I’m expecting baby number three in summer, so I’ll be trying to refrain from taking on any new projects and hopefully taking some rest time over summer before the little one arrives.”

way to see what my reaction was and I guess he was very pleased when I was very enthusiastic about the idea. I think from that moment on he was like ‘OK, we can move forward together’. And then of course with my obsession and love of food, it’s just like the perfect partnership. A man of the land who’s obsessed with growing and planting and producing, coupled

You can watch the full season of Nadia's Farm on ThreeNow

Celebrating two decades of memorable dining experiences

Amazing food, attentive service, lovely atmosphere: these are the phrases repeated in the hundreds of glowing reviews left by Brantry Eatery’s diners. This stylish restaurant has become famous for its immaculately presented cuisine, served with passion in a beautifully converted 1950s house. This year, co-owners and sisters Prue and Felicity Campbell celebrate 20 years at the helm of the Taupō fine dining institution.

When the Brantry Restaurant came up for sale back in 2002, the two sisters were struck by the potential of both the restaurant and the building and made a family decision to purchase the business. Having honed their hospitality craft in New Zealand and overseas, Prue and Felicity were thrilled by the opportunity to put their stamp on the Taupō hospitality scene. Prue’s creativity and passion for cuisine has seen them win several excellence awards, while Felicity’s dedication to creating memorable experiences has become a trademark for the restaurant.

“Food for us is the opportunity to gather together with family and

Brantry Eatery turns 20

friends, to chat, connect, and, best of all, leave with your cheeks sore from laughter,” says Prue. One of the things the sisters love most about running the restaurant from Taupō is that it’s home – it’s where they grew up and made fond memories. “A highlight for us is being able to reconnect with people from our childhood when they come in to dine. We are a family owned and operated business and as soon as you walk in the door, you become part of our family,” they add.

The restaurant’s ethos is to support as many local suppliers as possible, using fresh local produce, including from their own garden. The kitchen champions seasonal New Zealand ingredients, combined in modern and tantalising ways. Recently the team also began running cooking schools, a fun and interactive way to hone your own skills, alongside their immensely popular themed degustation dinners. The Brantry team say they are excited for what the future holds for them and look forward to celebrating their anniversary with friends and family, old and new alike.

 Advertorial

The rise of food intolerances - fact or fiction?

From dairy to gluten, wheat and caffeine, intolerance to common foods seems to be all around us.

And increasingly so. Only 20 years ago, the concept of food intolerance was almost unheard of. Nowadays it’s part of every social setting, as hosts, caterers and chefs clamber to accommodate an ever-growing list of diners’ requirements. Are people becoming increasingly intolerant to certain foods, is it simply a health craze or is there something else going on?

Part of the confusion seems to stem from a muddling of the difference between food intolerance and food allergy. There’s a very clear and critical distinction between the two conditions - one which can mean the difference between life and death.

What is a food intolerance?

Food intolerance is when the body has difficulty digesting certain foods, causing a reaction in the digestive system such as bloating, nausea, stomach pain, vomiting or diarrhea. These reactions tend to set in slowly - in some cases up to one or two days after consuming a problematic food.

Unfortunately, food intolerances are not easy to diagnose. As it can take some time to develop a reaction, it can be difficult to determine which food was problematic. There’s also no testing available that can confirm whether someone has a food intolerance.

 Abby Beswick

Further complicating the issue is there can be a range of other factors that could be causing digestive problems, rather than an intolerance. If someone has been ill, stressed or run-down, this will often trigger a stomach or bowel problem. Cancer patients, for example, can develop problems with certain foods. Then there’s coeliac disease, an autoimmune condition that can cause sufferers serious harm if they eat foods containing gluten.

What is a food allergy?

A food allergy on the other hand, is a response by the immune system to a certain food. Sometimes even contact on the skin can cause a reaction. When a person comes into contact with that food, the body considers it a threat and triggers their immune system to send out antibodies, causing an allergic reaction. Unlike with a food intolerance, allergic reactions usually happen quickly - within minutes of coming into contact with the food. Symptoms can range from swelling, to hives, vomiting, abdominal pain and in the most severe cases,

anaphylaxis. “That’s very different to what people experience with a food intolerance, which affects the digestive system,” says Allergy NZ spokesperson, Penny Jorgensen.

Food allergies start in early childhood (unlike food intolerances, which tend to show up later in life), and it’s “pretty clear” what food has caused the reaction, says Jorgensen. Globally, there are the ‘top eight’ foods which most commonly cause the allergic reactions: milk, eggs, peanuts/tree nuts, fish, shellfish, soy, wheat and sesame. However, people

can develop an allergic reaction to almost any food. Coriander and cardamom are two recent examples Jorgensen has seen. Interestingly, there’s also regional variation around what foods people are typically allergic to, based on what people eat regularly. In France mustard allergy is common, and in Switzerland, celery.

Around one in 10 children have a food allergy by the age of 12 months, according to Allergy New Zealand. Some will outgrow their allergies, while up to 8% of school age children

and up to 4% of adults will continue to have it. The rate is higher among Asian and Pacific communities, according to research.

Food allergies are on the rise - “not just New Zealand but globally,” says Jorgensen. Better awareness is likely to be a contributor. However, it’s difficult to get the whole picture due to a “frustrating” lack of local research, says Jorgensen.

Hurt, shame and pain

There’s no doubt having a reaction to certain foods is a significant burden for sufferers. One that can be stressful, time-consuming and costly. For some, their condition can be so hard to manage they don’t want to leave the house.

Diane Stride is a registered dietitian in Hawke’s Bay and regularly works with clients who have a food intolerance. It’s a personal issue for Stride, who suffered from her own battle with irritable bowel syndrome and autoimmune disease. Through research and education her conditions have vastly improved, prompting her to want to help others struggling with their own health. When clients first come to see her, they often haven’t told their doctor about their symptoms because of embarrassment. “When someone

tells me what they’re experiencing, I know what that feels like. I understand how that can impact your life”, she says.

In many cases, clients are convinced they have an intolerance to a food - frequently gluten - but the reality turns out to be quite different. Stride has worked with more than 1000 clients experiencing stomach issues and gluten is seldom the issue, she says.

How to tell if you have a food intolerance

Diagnosing a food intolerance is done by food elimination but it’s important to not jump in and start randomly eliminating foods, says Stride. This can generate the wrong results, make people miserable because they’re missing their favourite foods and even trigger eating disorders through a fear of food. Done correctly with professional support, a food elimination diet should only take three weeks. “My goal is to limit their diet as little as possible,” says Stride. One recent client had become fearful around food due to bowel symptoms after eating. As a result she’d started restricting several foods because she didn’t know which ones were problematic. “She’d lost her confidence for shopping and

cooking, and she was tired from all of the stress it was placing on her life.”

Under Stride’s supervision the client eliminated some foods using a tailormade menu and discovered she had an intolerance to lactose and onion. Now symptom free and back to normal life, the client feels confident to cook again, go to social events and enjoy all of the things she used to do.

Another client whose life has been turned around, is a woman in her 80s. Usually active and social, she had become a virtual hermit as a result of her stomach issues that were causing her to have diarrhea up to 11 times a day. With Stride’s help, this is now down to once a day and she’s got her life back.

Why are food intolerances rising?

While some people who experience stomach issues, choose to eliminate the foods they believe are problematic, for others, the switch to gluten, wheat or dairy free foods, or plant-based milk is an attempt to lose weight and be healthier. Yet there’s no evidence to suggest these kinds of diets are better for us. In fact, plant-based milk is lower in protein than cow’s milk.

Food allergies and food intolerances do seem to be on the rise but we don’t know why. The increase in rates could simply be because of a growing awareness, say the experts. “Overall it’s (growing intolerance) a fairly recent epidemic. It’s only in the last 20-30 years it’s become an issue,” says Jorgensen.

Leaping on the food intolerance bandwagon by self-diagnosis can make it harder for people with genuine food-related illness. If you do suspect you have a food intolerance, the first step is to visit your GP and work with them or another professional to carry out a food elimination diet. Once you have a proper diagnosis, you’ll be able to continue a normal life and hopefully those around you will be more tolerant of your intolerance.

Meet the next generation in anti-ageing

serious corrective skin treatment that targets specific skin concerns using a series of enzymes, peptides, and acid peels. Under the qualified guidance of a Diamond Laser dermal therapist, the PDP skin treatments work to achieve cell optimisation, skin health and, ultimately, skin youth. PDP treatments offer enhanced results based on medical strength actives that work skin deep, returning normal skin function.

The treatment takes between 3045 minutes, and includes a deep cleanse, exfoliation, a customised peel, and an alginate rubber mask that goes on like cake batter and peels off in one. The peel instantly cools and soothes the skin, tightens enlarged pores, improves blood circulation, and increases oxygen supply to improve skin health, complexion, and radiance.

The O Pro Dermal Planning Series includes six signature peels used in over 30 different combinations for skin solution flexibility and ultimate results. A course of treatments once a week for 6-8 weeks will charge the cells and rebalance their activity, while a monthly maintenance treatment keeps them on track. This serious resurfacing peel is not for the faint hearted, and not recommended before a special occasion.

If you have regularly been experiencing an O Facial or have well prepped skin (skin used to actives), and are looking for intense skin transformation and correction, the Alpha Beta Peel is the option for you!

Skincare

addicts will be interested to learn of two exciting new treatments that have landed in Taupō. Perfect for those looking for an intense skin transformation, these treatments are designed to fight ageing, rebuild skin structure, and optimise the skin’s natural regeneration process. Launched by advanced skincare company O Cosmedics, these in-clinic, professional-only treatments are now available at Taupō’s Diamond Laser

Medispa. We spoke to the team at Diamond Laser and got the scoop on these cutting-edge facial treatments.

Alpha Beta Facial

O Cosmedics was created to fight the five major causes of ageing, using medical grade active ingredients and proven delivery systems to prevent and correct ageing and degradation.

The O Pro Dermal Planning (PDP) Series, also known as O Facial, is a

Pro Dermal Active – Oxygen Therapy

Exclusively launched in New Zealand in late October, this industryfirst treatment was designed to complement Pro Dermal Active Planning (PDA), bringing next level treatment options and results to O Cosmedics professional skin treatments.

Maintaining O Cosmedics’ philosophy of “skin health, skin youth and skin

confidence”, PDA is formulated with the highest respect for the skin and its barrier to optimise the skin’s natural regeneration process, which helps skin look fresh and feel elastic, even as you age.

These next generation treatments use O-Biome Oxygen Therapy to strengthen skin immunity and rebuild the skin structure from within. The all-in-one treatment is not only designed to resurface the skin but smooth, firm and restore radiance –all without significant downtime.

PDA addresses and treats key skin conditions with four specially formulated, customised activators,

ensuring the skin stays healthy, functions at optimum levels, and supports a hydrated, youthful, and glowing complexion.

There are four activators available as part of the PDA treatment depending on your skin concern:

• Lift and firm – for skins concerned with laxity and lift. Perfect for mature or sagging skin

• Collagen Booster – Designed to block the chemicals that trigger muscle contraction during facial expression, which lead to fine lines and wrinkles. Great for those concerned with ageing

• Clear Skin – Created to specifically target breakout, blemishes and skins needing rebalancing. Perfect for acne and problematic skins

• Bright Skin – Inspired to support optimum skin brightness and uneven skin tone making it the perfect choice for pigmented, dull, or uneven skin tones

Treatments take around one hour and 15 minutes and include a deep cleanse, exfoliation, an oxygen enzyme peel, a facial massage using the O-Rejuv Gua Sha facial device, and an O-Biome mask.

Putting on the Ritz

Four ways to enjoy a high tea this summer

a special celebration, marking an important milestone, or just looking for an opportunity to treat yourself this summer? Why not delight in the decadence of a high tea: an elegant way to bring people together. Whether you’re keen to host your own or head out for some pampering at a restaurant, we’ve selected four fabulous options for your next afternoon treat.

Planning

Dine out in style

With sumptuous snacks served on beautiful crockery amidst relaxing surroundings, head to either of these two spots to enjoy a truly luxurious afternoon.

Hilton Lake Taupō

Located at the resort-style Hilton Lake Taupō, amidst the Victorian heritage building wing, Bistro Lago serves up The Timeless High Tea from Friday to Sunday, 12 to 3pm. Enjoy delectable petite bites while overlooking luscious greenery and the shimmering waters of Lake Taupō. Drawing inspiration from the 131-year-old building it is housed in, the crafted delights and beautiful chinaware convey the timelessness of afternoon teas and the history of this beautiful venue.  80-100 Napier Road, Hilltop, Taupō  07 376 2319

Bookings required 24 hours in advance via Resdiary on bistrolago.co.nz

Millennium Hotel Taupō

Treat yourself or a loved one to an indulgent lakeside high tea at Edgewater Restaurant, at the Millennium Hotel and Resort Taupō. With an exciting range of Dilmah Exceptional teas, freshly made club sandwiches, assortment of delicate pastries and cakes, and freshly baked scones by their talented chefs, the memorable food and unbeatable lake views make for the perfect occasion. Upgrade your high tea experience by adding a glass of bubbles from the wine list.  243 Lake Terrace, Waipahihi, Taupō  07 378 5110

Bookings required 48 hours in advance via edgewaterTaupō.co.nz

 Harri Sharman

Hilton Lake Taupō

Host your own

For the entertainers, now you can host your own fabulous afternoon tea affair. Whether it’s for a picnic, a baby shower, or family event, add some class by serving up a high tea! Here are two fabulous Bay of Plenty businesses that will help you pull off your high tea with aplomb.

Sublime Catering

Situated in the Eastern Bay of Plenty, Sublime Catering cook everything from scratch, using locally sourced, seasonal produce. Their high tea platters are made fresh to order, with options for small to large groups; perfect if you’re looking to amplify a special event.

Using only real ingredients such as butter in their baking, their

delightful pastries are chock full of the good stuff. Example treats include mini leek and cheese quiches, smoked salmon filo baskets, chocolate ganache tartlets, and scones with Devonshire cream and raspberry jam. You can choose to pick up directly from their kitchen, but they also offer prompt delivery and set up at your chosen venue.

Visit sublimecatering.co.nz for menus, email your enquiry to Patsy at patsy@sublimecatering.co.nz or call 027 410 6556.

Good Gracious High Tea

Over in Tauranga, Good Gracious High Tea delivers sophisticated nostalgia in the form of sweet and savoury high teas. Celebrate in style with delicious, fresh flavours presented with intricate detailing and extravagant touches. Available for pick up or delivery to your chosen venue, the high tea menu showcases seasonal, local produce, and upcycled ingredients. Sustainability is an important element, with every piece of crockery or teacup (all available for hire) sourced from gifts or family heirlooms, including a beautiful three-tier silver cake stand. Treats include lemon and gin botanical lamingtons and their signature Good Gracious chocolate decadence .

Book for your next event at goodgracioushightea.nz or call Denise on 021 511 766.

We think curves are sexy

Get the dirt on fighting food waste

Meet the Taupō start-up making veggies exciting again

Did you know that one third of all food produced globally goes to waste? It’s not just leftovers growing legs in the fridge, either. A surprising amount of what farmers produce doesn’t even make it to supermarket shelves. Too small, too big, not quite the right colour or shape, or just a bumper crop: all reasons our grocery stores might reject fresh produce from the farm.

The thought of all this great food never reaching our plates is what drove the two founders of Misfit Garden to start up their subscription boxes. Filled with delicious, fresh local produce, their boxes help connect growers to customers, prioritising fruit and vegetables that otherwise might have gone to waste.

For founders Jen and Sofia, this was the start of their mission to lower food waste, while also helping people enjoy more vegetables. They began working with local growers to take this surplus produce to the people, and in the process have inspired Kiwis to get excited about cooking

vegetables again. They also donate 10% of their produce to charities and community meals around the area!

Inside each box is an array of local, seasonal produce. It’s not all ugly or misshapen and includes a couple of staples like potatoes and onions, plus something not normally found in the supermarket. Recent examples include purple asparagus and Chioggia (striped) beetroot.

The produce is picked seasonally and collected straight away, then packed and delivered to people’s doors. This cuts out a lot of the supply chain that large stores use and makes it a great eco-friendly way to get your five-aday. The food supply chain is one of the biggest emitters of greenhouse gases, with food often travelling many kilometres before it gets to us.

With boxes starting from $26, you can enjoy fresh, healthy produce and fight food waste. Misfit Garden delivers in Taupō, Rotorua, Hamilton, and Cambridge. Tauranga, Whakatāne and Auckland coming soon!

misfitgarden.co.nz

 Advertorial

Deciphering Digital Ads

Which type of paid advertising should you invest in and why...

There are so many options out there, along with technical jargon about how they work, that it can be hard to know where to start. So, we decided to break them down into bite-sized pieces, to help business owners understand how online advertising can be used to target consumers in different parts of the sales funnel.

Facebook Ads

Perfect for brand awareness and reaching new people.

Facebook (and Instagram) ads can be targeted at people with interests matching your demographics, which is good for increasing your visibility among a new audience who may not yet be familiar with you or your products. They can also be great for telling your existing social audience about short-term promotions, like sales or upcoming events.

Google Search Ads

Perfect for converting hot leads and generating sales.

Google Search is best for capturing people at the end of the marketing funnel, where they already have lots of buying intent and are just

looking for the right place to buy. We consider Google search to be a crucial part of digital strategy for that reason. If you’re not on Google Search, your competitors probably are! Search campaigns are great for general long-term ads.

Google Shopping Ads

Perfect for encouraging product purchases.

This is a standard shopping campaign using a feed from your website of all your products. Google Shopping ads display in the Shopping tab on Google Search, next to search results (separate from text ads) and in Google Images. They are good because they show a visual product, with pricing and an image, so they can be more appealing to people than just a text-based ad.

Google Display Ads

Perfect for raising brand awareness. Similar to how Facebook ads can help put your brand in front of a new audience, so can Google’s Display campaign – across millions of websites around the web. Display ads are a highly visual format combining images, text, your logo, and

Call 0800 90 25 22

To read more from the blog visit ninetyblack.com

optionally (but highly recommended!) video. They are great for reaching a large number of people, generating interest in your brand through a more visual medium.

Performance Max

Perfect for all of the above!

Google’s new campaign type, Performance Max, combines the best features from all of Google’s ad inventory – that includes Search, Shopping, YouTube (video ads), Display (which is on millions of partner websites, mobile games, online newspapers and so on), Gmail and more. It also uses smart learning to place different types of ads that can be highly customised to the viewer. It’s great for brands who are already somewhat established and looking to drive their performance to the next level – especially e-commerce stores.

Need some advice? Chat to ninetyblack's digital team about your business goals for 2023, and which digital advertising options would best suit you and your business needs.

 Harri Sharman

How to make health resolutions stick

If you make a New Year’s resolution every year to improve your health, you’re not alone. Research shows a whopping 83% of Kiwis make New Year’s resolutions, with losing weight and improving fitness ranking among the most popular goals.

If you’re gearing up to make a fresh start on your health, what better time to do it than during Diet Resolution Week? Celebrated in the first week of January, the week was founded to promote healthy nutrition goals and provide support for one of our most popular New Year’s resolutions.

As the first week of the year, it’s the ideal time to overhaul your diet and start making changes to live your healthiest life. As the saying goes: It’s never too late to start eating healthy.

Statistically, most people have abandoned their resolutions by late January, and in fact many aren’t kept beyond the first week. So what will make this year different? Here are a few tips to help keep you on track, when you feel your motivation is waning.

Set an attainable goal When setting yourself a goal, make

it realistic and specific. Instead of promising to improve your health, commit to eating more plant-based foods, exercising three times a week or losing an achievable amount of weight.

Work out your why

Why do you care about this goal? This simple question can determine whether you’re likely to give up at the smallest roadblock or pursue your goals regardless of what comes your way. Your reason should be personal and meaningful to you.

Set a timeframe

Choose a timeframe for when you want to meet your goals and hold yourself accountable. Again, be realistic here so it’s achievable.

Work out the steps to success

There are endless ways to lose weight, improve your fitness and commit to a healthier lifestyle. Choose a plan that suits you and make small incremental changes that are easy to keep.

Get support

No matter what type of healthy change you choose, one of the best ways to stick to your plan is to find support. Ask a friend or

family member if they will hold you accountable. Consider hiring a health coach or use social media to connect with others who have similar goals. Remember the road to better health isn’t a straight line. You’ll have weight fluctuations, challenges, and days when you feel less motivated. Don’t give up, focus on why you want to do this and know that even losing 5% of your body weight can have a significant impact on your health.

Consider sharing your story and inspiring others on social media with #DietResolutionWeek

 Abby Beswick

the life of a loved one Celebrating

Saying farewell in the modern era

From colourful celebrations of life to eco-friendly burials and services delivered by live-stream, the ways we mark the life of a loved one who has passed away are changing.

While traditional funerals with black-clad, sombre attendees are still happening, in recent years the number of less formal, more personalised memorials has risen.

One major shift that has occurred in the last few decades is the move from traditional burial ceremonies to a cremation followed by a memorial service. Barry McIntosh of Taupō Funeral Services has been serving the local community for 42 years and reflects on how funerals or tangi used to be regimented and traditional. He remembers in the mid-eighties, 80% of people were buried and 20% cremated, while today around 95% opt for cremation and only 5% for burial. Memorial ceremonies are more flexible too,

allowing photo presentations, religiously neutral celebrants, and family members directing services.

The global pandemic has had its impact, of course. With many unable to travel during lockdowns and venues restricted to small numbers, funeral directors and the bereaved had to get creative. At Hope Funerals in Tauranga, the family-run business has seen a huge rise in live-streamed services, from around 20% before the Covid-19 pandemic up to 80% of all services being live-streamed during and after. They haven’t seen this changing now that borders have mostly reopened, so this virtual upgrade appears to be here to stay. Another trend Hope Funerals have seen is the rise in eco-friendly, lower carbon footprint options. One service that is gaining popularity is their eco caskets, which are made from cardboard with a solid base and can be placed into a hired traditional casket for the service, then removed for cremation. The eco-caskets cause fewer emissions compared to traditional caskets. This also brings the cost down, with caskets often a large part of a funeral’s expense.

New Zealand is also starting to see unique ways of memorialising our loved ones appear. One such method, brought to our shores by Kara Northcott at Heart in Diamond, involves the creation of laboratory-grown diamonds from carbon extracted from hair or cremated ashes. Not only does this method yield genuine quality gemstones without the price tag of environmental mining damage and

...

 Harri Sharman

labour exploitation, but offers a longlasting, personal way to carry a loved one with you.

Northcott says Kiwis have embraced the technology whole-heartedly, especially among those who have the time to plan how they want to be remembered, such as the terminally ill. She tells bittersweet stories of clients who have lost partners and fiancés being able to continue their love story after one has passed, by creating one-of-a-kind engagement rings and necklaces. It is also popular for marking milestones such as the first birthday or anniversary of passing. “I am privileged to become a part of my clients’ stories, and to witness the joy they get from having their loved one still be with them,” she says.

Personalisation is now a major element of the modern memorial service. Both Hope Funerals and Taupō Funeral Services offer a range of alternatives to the traditional hearse, including motorbike sidecars, and station wagons. At Bloomin Flowers in Taupō, Sally Coxhead has been providing bespoke floral displays for funerals for 29 years. She says the most important element of their displays is that each one is completely personalised to the individual. They craft floral arrangements to fit the life of the person being celebrated, sometimes going to lengths such as using flowers or meaningful greenery from the deceased’s own gardens. “I love getting to know my clients and am humbled to have the honour and privilege to be part of their last, special send off, and still make my floral displays with love after so many years,” she says.

There’s still space for the traditional alongside the modern, of course. Coxhead notes that while there was a recent trend for exotic flowers, after the traditional carnations of the eighties, a shift back toward “English garden” style displays is happening. Roses are a popular choice again. And as McIntosh puts it, “thank goodness for change, but I do have to express gratitude for the memories of the old traditional ways”.

Hope Family Funeral Services

4 Keenan Road, Pyes Pa, Tauranga Call 07 543 3151

email office@hopefunerals.co.nz or visit hopefunerals.co.nz

Taupō Funeral Services

117 Rickit Street, Taupō Call 07 378 9636

email taupo.funeral@xtra.co.nz or visit taupofuneral.co.nz

Bloomin Flowers

25 Sunset Street, Taupō Call 07 377 2111

email bloominflowers@xtra.co.nz or visit bloominflowers.co.nz

Foods to boost your immunity

It’s no secret that you are what you eat. Along with other key factors including sleep, stress, and physical activity - what you feed your body has a direct impact on your immunity.

Our immune system is a defence mechanism that protects the body against infection and disease. It is therefore hugely valuable as it has an impact on our everyday functions, says Dana Whetton-Johnson, a nutritionist from Enhanced Wellbeing.

“Immunity is the cornerstone of health and the first line of defence against any pathogens, externally and internally.” The stronger your immune system is, the better prepared your body is to fight off sickness, so we need to do what we can to look after it, she says.

For many of us, Covid-19 and winter illnesses have taken a toll on our immunity. So as we head into summer, it’s time to build this up again by making the most of vitamin D from the sun and the bounty of food available at this time of year.

Here are some of the top immuneboosting foods Whetton-Johnson recommends. By incorporating them

the benefits of these nutritional powerhouses.

1. Leafy green vegetables –Brimming with fibre, vitamins and minerals, vegetables such as broccoli, spinach, beans, kale and bok choy offer numerous health benefits.

2. Yellow and orange vegetables –Carrots, capsicum, pumpkin, kumara and other vegetables of this colour are very high in antioxidants that protect against free radical damage.

3. Berries – They’re delicious, nutritious and provide a number of health benefits, making them among the healthiest foods you can eat. Loaded with antioxidants, rich in vitamin C and high in fibre, they’re a great choice over the summer months when fresh berries are plentiful.

4. Fermented foods – Try yoghurt which carries good bacteria that

helps with immunity and digestive function. Other great options are sauerkraut and kimchi. You don’t need to eat these everyday for maximum benefit - “just pulse them through your diet”, says Whetton-Johnson.

5. Nuts and seedssource of protein, healthy fats and omegas, nuts and seeds are high in antioxidants and can help to reduce inflammation in the body. Our overall health and immunity is a direct result of how we live our life. Food is a huge part of this, but sleep, movement, and mental health are also critical. When it comes to natural foods remember “the more colour the better”, as they’re rich in antioxidants and protect you from free radicals. And don’t forget hydration, particularly over the warmer months. Water, homemade iced herbal tea and soda water with some fresh fruit thrown in are all great options.



Dana Whetton-Johnson

 Abby Beswick

Welcome to a one-of-a-kind venue

Step inside a world of magic, make believe and entertainment in the heart of Rotorua. As you descend down the ramp to Level 13 Theme Rooms and Costume Hire, you’ll discover a venue unlike any other.

Through the hand-stencilled corridor, you’ll enter the main bar area and distinctive themed rooms, available for private hire. Transport yourself and your friends to a postapocalyptic spacescape for futuristic fun in the Rocket Room. Be inspired by the glitz and glamour of the roaring 20s in The Ritz and Speakeasy. Enter a Victorian parlour reminiscent of the Sherlock Holmes era in 221B Baker Street. Step back into medieval times and play out your favourite Game of Thrones scenes in The

Keep, or find the perfect fit for your next corporate event in the sophisticated Meeting Room. Customised event packages and catering available.

A range of activities are available, including Level 13’s popular murder mysteries for 8 to 50 people; ideal for corporate team building or as a private evening event. Live music, comedy nights and murder mysteries are also regularly held, with a free quiz night every Thursday.

Level 13 also features the biggest costume hire shop in the city, including classics like gangster and flapper, horror, disco, pirates, medieval, Hobbiton and much more.

Fast food: 5 super speedy vegetables to grow

They’re also extremely easy to grow. The seeds can be sown into prepared ground or in pots. By sowing small batches of seeds every few weeks until the end of summer, you’ll have a continuous crop of these crunchy, peppery vegetables.

2. Beans

Depending on the variety, beans can be fully grown in only a few weeks. They like lots of sun so choose a sunny corner of your vegetable garden or sow in pots. If you don’t have a lot of room, look for dwarf or bush beans, which flourish in small spaces.

3. Spinach

These versatile, dark green leaves, packed with nutrients and vitamins are the perfect accompaniment to a salad, sandwich, quiche or pasta dish. They are a fast-growing, shortlived crop that is easy to grow in the garden or a container. Choose a sunny spot and sow the seeds into prepared soil. Feed every four weeks to keep the leaves in top health. Keep your spinach well watered and pick it regularly to encourage continued growth.

4. Spring onions

Summer

is here and that means abundant, bright, fresh fruit. Imagine if you didn’t need to leave your house to get the best produce summer has to offer and instead you could simply pick them from your backyard.

With plenty of long, hot days in summer, some plants require little time from sowing to harvest. Read on to find out which quick-growing vegetables will produce a harvest in just a few short weeks - perfect eaten raw, in your favourite dish or barbecued.

1. Radishes

Radishes are one of the fastest vegetables to grow, taking just three to four weeks to reach harvest time.

This clever little vegetable enhances any meal and the whole plantleaves and roots - can be used for cooking. Happy in either the garden or a pot, position in full sun and feed regularly with a suitable fertiliser. Keep an eye out for slugs and snails on young seedlings! In just eight weeks your spring onions will be ready for harvest. Pull out the whole plant for cooking or snip the leaves as needed.

5. Cucumber

Who doesn’t love the crunch of fresh cucumber on a salad or in a sandwich? These fast-growers are suitable for pots and garden beds and can be ready to harvest in as little as seven weeks. Plant in full sun, in well-drained, nutrient-rich soil. Give them a trellis to grow on as this improves airflow and discourages fungal diseases. Pick the cucumbers regularly - the more you pick, the more they produce.

 Abby Beswick

Cafe Awa

Discover fresh, tasty food prepared daily by our team of chefs. There is a great selection of menu items and cabinet food, or simply enjoy a coffee in the sun while taking in views of the Whakatāne wharf and river.

Sweet treats or fresh healthy salads, something for all tastebuds!

15 The Strand, Whakatāne 0800 242 299 cafeawa.co.nz

Moutohorā: Island Sanctuary

Cruise to one of NZ’s most restricted wildlife sanctuaries. Experience a haven for birds, a seal colony, hot water beach, and the island’s cultural history.

Save 10% on the adult price using promo code henry10

15 The Strand, Whakatāne 0800 733 529 moutohora.co.nz

Red Barn Cafe

A family-friendly cafe surrounded by wisteria & farmland. Freshly made in-store pies, pastries, sweet treats, and a full menu with something to satisfy everyone.

Open 7am – 3pm daily

237 Thornton Road, Whakatāne 07 308 7800

Awakeri Hot Springs

1363 State Highway 30, Awakeri Nestled amongst acres of bushland, and perfectly situated to take advantage of the Bay of Plenty’s lakes, rivers, mountains and beaches. Enjoy a secluded holiday, relaxing at the pools, or as a day trip. Accommodation also available

07 304 9117 awakerisprings.co.nz

Cadera

Cadera Mexican bar and restaurant offers casual dining right on Ōhope Beach. With tapas, tacos, nachos, cocktails and more, it will satisfy all your friends and family. Tues - Fri 4pm till late, Sat - Sun 11am - late.

Bookings recommended – check Facebook for extended holiday hours

19 Pohutukawa Ave, Ōhope 07 312 6122 facebook.com/cadera.ohope

Whakatāne Golf Club

Only 5 minutes from Whakatāne town, come out and have fun on our course. We offer a great golf experience. Phone us and book a tee �me now!

Two and a golf cart for $150

181 Golf Links Road, Whakatāne 07 308 8117 whakatanegolf.com

Unless stated otherwise, all deals expire 03 March 2023.

we love…

Disney Reo Māori

We are excited to see more inclusion of te reo in our country, which has had a knock-on effect into the world of media. Disney is embracing our indigenous language by reviving some of their classics in full reo Māori including Moana, Lion King and most recently, Frozen. instagram.com/ disneyreomaori

Josh and Archie Josh Pieters and Archie Manners team up to make some hilarious social experiments on their YouTube channel. Some of their classic videos include “We Listed a Doll’s House on Airbnb”, “We Hacked The UK Music Charts” and “I Tricked Influencers Into Promoting Gravel”. Their channel is entertaining to watch, and each video also has an undertone of how we can challenge and manipulate the system. youtube.com/c/joshpieters

Minimal Launcher

If you are an Android user, you know how gratifying it is to be able to change the layout of your phone to almost any way that you please. With screen time at an all-time high, “Minimal Launchers” can change your phone into a black and white, no-frills layout to trick your brain into boredom. Without the colour and app icons, you will quickly find that you will be more intentional about your phone usage, something that is lost on a lot of us!

Try “Indistractable Minimalist Launcher” download on Google Play Store  @hoophowdy

Piecehouse NZ

Mindkai

Skincare with a holistic intention, Mindkai is your selfcare with a spiritual twist. With a focus on mental health and plant healing, including Rongoā Māori roots, Mindkai will make you and your skin feel amazing. Simply fill out the survey, and your Mindkai order will be custom made to suit your needs. Check it out, you’ll feel amazing for it. mindkai.co

Beautiful puzzles with a portion of the proceeds going to mental health, this is something we can get behind! Each puzzle is of a beautiful piece of New Zealand artwork, including some with a true kiwiana spin. These are great for gifts or just for yourself. Check them out. piecehouse.co.nz

Recipe Generator

In these high-cost times, we could all use a bit of help to save money where we can. Luckily there are websites such as - realfood. tesco.com, where you can enter the ingredients that you have left in your fridge, and it will generate recipes to suit! A great way to get creative in the kitchen; you never know what you might come up with. realfood.tesco.com/whatcan-i-make-with.html

new kids on the block

5 hot hospitality spots to visit this summer

Who’s excited for summer coffee dates, dinners, and drinks? With summer socialising comes the opportunity to get to know some great new hospitality venues that have opened recently. From high-end cafes to quirky brunch spots, here are some awesome new hangouts to visit in Rotorua and Taupō. Grab your mates and check them out!

Junction on Fenton

Great flavours meet authentic hospitality at this new Rotorua café. Junction on Fenton serves highquality breakfast and lunch in central Rotorua. They focus on providing excellent food and beverage options, along with training options for the next generation of hospitality superstars. You’ll be warmly welcomed at this unique destination café that provides students with a fast-paced commercial learning environment under the expert guidance and management of a highly experienced crew. Junction on Fenton aims to demonstrate the spirit and normalisation of biculturalism, particularly through education and food choices.

Find them 1167 Fenton Street, Rotorua 07 245 7009 junctiononfenton.nz

Boasters at Eleven-Eighty

Boasters is an inner-city Rotorua coffee roastery, now with a coffee house café serving up their delicious beans espresso style. It’s a great relaxed space popular among locals and tourists alike, thanks to great coffee alongside locally sourced cabinet food. There’s a tempting selection of food ranging from the healthy to the naughty, and the business prides itself on a sustainable mindset, so you can feel good about treating yourself. Pick up a bag of their coffee to enjoy at home, packaged in compostable coffee bags.

Find them 1180 Haupapa Street, Rotorua 021 345 269 boasters.co.nz

Roots Waffle

Love waffles? This place is for you! Roots Waffle Café brings gorgeous, fluffy Belgian-style waffles to Taupō. There’s a huge range of sweet and savoury waffles to delight the senses, including a buttermilk fried chicken waffle topped with spicy maple and pecan maple butter. The menu takes inspiration from the owners’ South African roots, with traditional dishes like the bobotie waffle and ‘eggs bene on safari’ waffle. Gluten friendly and vegan waffles are also available, alongside a range of sweet and savoury cabinet options. There’s also great barista coffee, roasted by Mojo Coffee. It’s an ideal spot for families, with a fun children’s play area, and baby changing facilities. Enjoy the pet-friendly outdoor seating area, where all tables also have hooks for dog leads. They can even whip up a ‘puppaccino’ for your pooch!

Find them 99 Tongariro Street, Taupō 027 220 4352

rootswaffles.co.nz

Mavericks Gastropub

One of Taupō’s newest eateries, situated in the modern development of Wharewaka on Lake Terrace. The gastropub and conference facility have drawn inspiration from an oldworld aviation theme. Inside you’ll find a quirky vintage aviation-inspired interior, including a replica WWII US Navy spotter plane hanging from the ceiling! The service is attentive and laid-back, and diners can expect an extensive, eclectic, somethingfor-everyone menu – think steak, seafood, Mexican and Kiwiana classics. If you’re after something more casual, the newly opened Hard Deck Garden Bar serves up a more casual fare with loaded fries, scallop and bacon burgers, and platters to share. With views over the lake and mountains this is the ideal place to be in summer.

Find them 650 Lake Terrace, Taupō 07 377 3543 mavericksgastropub.co.nz

Roquette

The newest eatery on our list, Roquette’s Taupō opening in December has excited fans of their Whakatāne restaurant. Bringing their high standard of food, with a focus on fresh, fine ingredients, to a contemporary and intimate setting, the new location will bring a taste of the coast to central Taupō. Opening from mid-December, just in time for

Harri Sharman

Roots Waffle



Junction on Fenton

Velocity Valley

Skyline Luge Rotorua

Off Road NZ

1335 Paradise Valley Road, Rotorua 0800 949 888 velocityvalley.co.nz

Road, RD2, Rotorua

Skyline MTB Park gives riders easy access to 12-kilometre of world-class downhill mountain biking, featuring trails with varying terrain for all ability levels.

NZ’s first all-season Gondola assisted bike lift park. Open from 10am daily.

Skyline MTB Park 178 Fairy Springs Road, Rotorua 07 347 0027 skyline.co.nz

Rotorua Canopy Tours 147 Fairy Springs Road, Rotorua 0800 226 679 or 07 343 1001 canopytours.co.nz

Voted the world’s best experiences by TripAdvisor.

Rotorua must do

Long Mile Rd, Rotorua treewalk.co.nz

1

Lakeview Golf & Country Club is a unique free-draining 18 hole, par 72 course with undulating fairways and challenging greens where everyone is welcome! Contact us to book your tee time.

Secret Spot Hot Tubs Rotorua

edge,

A tree top experience like no other: 25 jungle bridges, 3 flying foxes, 2 spirals and an optional big jump. Fully guided and harnessed, allow 2.5 hours. Combo includes fast pass entry to Nightlights and Treewalk. A Rotorua must do.

Amokura Glass

Amokura Glass is Rotorua’s only hot glass studio and gallery. Our workshop is open to the public Friday through Monday with workshops running on Sundays.

Watch

153 Fairy Springs Road, Fairy Springs 027 608 6545 amokuraglass.com

Reading Cinemas Rotorua

Reading Cinemas Rotorua is Rotorua’s first class 5 screen cinema complex. The cinemas feature huge screens, first release movies in 2D and value packed candy bar deals!

Amazing value all day everyday

1281 Eruera Street, Rotorua 07 349 0061 readingcinemas.co.nz

Kiwi Kai: 6 foods you need to try

6 foods you need to try

Abby Beswick

Experiencing a country’s culture is one of the best parts of travelling, and trying local cuisine is undoubtedly one of the most enjoyable ways to do it. Not only will you get to taste foods you’ve never tried before, you might also get to experience foods you eat at home in a new way, all while learning about the history and culture of the place you’re visiting.

We’ve compiled a list of some favourite Kiwi foods that define our culture, to seek out during your next visit. Whether you’re a devoted foodie or simply a traveller who wants to soak up the best New Zealand has to offer on a plate, this list is for you.

1. Hangi

This is Maori cuisine at its finest. A hangi is a traditional method of cooking that involves using heated rocks, buried in a pit oven called an umu. It usually involves wrapped meat and vegetables slow-cooked over several hours for optimum flavour and tenderness. Hangi is usually saved for more special occasions because it takes all day to prepare, but for visitors, it’s available to try in many of the cultural tours around New Zealand.

2. Whitebait fritters

This small fish has a big reputation in New Zealand. Notoriously difficult to catch, during whitebaiting season (September to October) on the West Coast of the South Island you’ll find keen whitebaiters along the river mouths using hand-held nets to fish for this highly prized delicacy. The most popular way of eating whitebait

is in a small omlette or fritter. Try them straight from the pan, or slapped between two pieces of white bread.

3. Bluff oysters

Another delicacy to delight the seafood lovers. Put your shucking skills to the test with this speciality of the south. The Bluff oyster season runs from March until August, where oysters are dredged from the cool waters off the coast of Bluff and sent to seafood restaurants and fish and chip shops around the country.

4. Hokey pokey ice cream

Arguably New Zealand’s favourite ice cream flavour, it consists of creamy vanilla ice cream packed with small crunchy pieces of caramelised honeycomb. Head to your nearest dairy for a generous scoop or two of this classic Kiwi treat.

5. Manuka honey

This world-famous honey is renowned as both a delicious sweet treat and for its medicinal properties. It also makes a great souvenir to take back home. You’ll find it in supermarkets and dedicated honey shops around the country.

6. Feijoas

Due to their popularity and abundance, we tend to think of feijoas as uniquely Kiwi. This oval, green fruit is extremely versatile and commonly used in baking, juices, smoothies and even alcohol. It’s in season from March to June each year, when you’ll find them featured in cafe and restaurant menus and hanging from trees everywhere!

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Hukafalls Jet

The only jetboat company permitted to take you to the base of the mighty Huka Falls! Taking your long a beautiful river environment, Hukafalls Jet is half an hour of thrills, fun and excitement.

The Cave

Taupo’s portal to a new reality. Next level entertainment for families and froups with Virtual Reality and Sim Racing Experiences for 1-18 players. Bookings recommended.

Opening hours: Wednesday - Sunday, 10am – 8pm. The Landing, 650 Lake Terrace, Wharewaka, Taupō 0800 CAVE NZ | thecave.nz

Lil Something – Spa Park Spa Thermal Park, Spa Road, Taupō 021 311 984 lilsomething.co.nz

Cafe kiosk at Spa Thermal Park, on the edge of the Huka Falls walking track and the iconic Otumuheke Stream. Ice-creams, award-winning coffee, milkshakes and fruit smoothies.

The Comm. is the home of craft beer and cider, Good George Brewing in Whakatane.

Bringing great beer, cider, awesome food and great times to the Sunshine Capital of New Zealand.

Covering all bases, whether it's a coffee and muffin to start the day, stopping by for a beer or a cider after your trip to the bay, a glass of wine with the ladies, or to fill your bellies with some delicious soul food. With a host of local musicians over Friday and Saturday nights - check our Facebook to see who’s booked.

The Comm. is the perfect place to eat, drink and be merry!

Lemon Strawberry Pie & Oat Crusted

Serves: 8-10

Who says you can’t have your cake and eat it too? When it’s a slice of this heavenly yet healthy lemon and strawberry pie, we say, have as many slices as you like!

Crust

• 1 cup oats

• 1/2 cup roughly chopped almonds

• 1/4 cup melted coconut oil

• 50g honey or syrup of choice

• 25g cornflour

• 1 tsp salt

• 1/2 tsp ground cinnamon

Filling

• 2 lemons (about 215g), washed, quartered and seeds removed

• 50g dried apricots, soaked in hot water for a few hours and drained

• 40g cornflour

• 125g honey or syrup of choice

• 1/2 cup coconut oil, melted

• 1/4 cup coconut milk

• 1 tsp vanilla

• 1/4 tsp salt

• 125g strawberries, tops removed, quartered

Method

Cooking time: 35 minutes

Step 1: Preheat oven to 180°C. Lightly grease a 20cm pie dish.

Step 2: Place oats and chopped almonds on a baking tray and roast for 10 minutes or until nicely browned.

Step 3: Transfer to a food processor along with remaining crust ingredients and 2 tbsp water. Pulse until the mixture forms a chunky paste.

Step 4: Evenly press into the base and 4cm up the side of your prepared dish. Bake for 5 minutes, then set aside while you make the filling.

Step 5: To make the filling, blend all ingredients except for the strawberries until smooth. Pour over the base and smooth the top. Arrange strawberry quarters evenly over the filling.

Step 6: Sprinkle with sugar if desired and bake for 35 minutes or until the custard begins to brown on top. Allow to cool slightly before cutting and serving warm, or place in the fridge to serve chilled.

Notes:

• Alternative: replace oats with quinoa flakes

• If the filling looks curdled after blending, heat in a saucepan and whisk to bring the mixture together

What’s better on a hot summer’s day than an ice-cold treat straight from the freezer? These refreshing ice blocks are packed with real fruit and contain no added sugar, so they’re a great healthy alternative to storebought. Plus, they’re super fun for the kids to make!

What you’ll need…

• Ice block mould tray (or small plastic cups with wooden sticks)

• 2 cups frozen mixed berries

• ¼ cup apple or orange juice

• Juice of ½ a lemon

• 2 tbsp honey

• ¼ cup plain yoghurt (optional)

Tip: if there are dairy allergies in your family, coconut yoghurt works just as well and adds a tasty twist!

Real fruit ice blocks

How to…

Step 1: Place all ingredients in a blender and puree until smooth – ask an adult to help

Step 2: Pour the mix into each iceblock mould or cups and place the sticks straight up in the middle

Step 3: Freeze the ice blocks for at least five hours, or overnight

More fun flavours

If you want to mix it up a bit, here are some other tasty flavours to try:

Tropical fruit

Replace the berries, honey and juice with frozen mango chunks, pineapple juice and coconut water for an island holiday vibe.

Feijoa

Got a stash of frozen feijoa to use? Blend it in with some apple and lime juice for a Kiwi-style refresher.

Peach cobbler

For a cooling take on this classic dessert, combine tinned peaches and their juice with honey, yoghurt, and a sprinkle of cinnamon.

Harri Sharman

Who’s looking forward to a hot summer full of fun? Here are a few ideas to help stay cool and keep the kids busy this summer –and maybe even inspire a bit of holiday reading! Check them out.

Funky felt bookmarks

Make summer reading more fun with an awesome do-it-yourself bookmark! These funky felt bookmark ideas are fun, easy, and guaranteed to brighten up any book. They might even inspire the most stubborn readers to pick up a book over the break!

What you’ll need...

• Coloured felt

• Clear drying glue

• Scissors

• Pencil

• Thin piece of cardboard

• Things to decorate with: sequins, buttons, ribbons, marker pens

How to…

Step 1: Draw the shape of your bookmark onto the cardboard, and carefully cut out it out with the scissors

Step 2: Place two pieces of felt on top of each other and lay the cardboard on top. Trace with a pencil around the edges of the cardboard, leaving ½ centimetre gap all the way around

Step 3: Cut out the two pieces of felt into matching pieces

Step 4: On one side of a piece of felt, start decorating with your chosen

design. Get creative! You can glue on sequins, cut out smaller pieces of felt from different colours to make a pattern, or simply draw something on with marker pens

Step 5: Do the same on the second piece of felt, and when you’re happy with how it looks, start putting the bookmark together

Step 6: First, place the back piece upside down on the table. Apply some glue to the felt, then place the cardboard down in the centre

Step 7: Glue the top of the cardboard piece, and place the second piece right-side-up so your bookmark pattern can be seen from both sides

Variation: older kids can practice some basic sewing skills by using a needle and thread in place of the glue. Sew around the edges of the felt bookmark to keep the cardboard in place. Use a different thread colour to add a bit of bright contrast.

@sashagesandbeans at 2 Mile Bay,Taupō Who let the pests out.

Let’s get social!

Look out! We’ve been having a nosey into what you’ve been enjoying most over the past few months – here are some of the best finds.

Paddling out into a new dawn

@christaylorphotography.nz at Clyde Street Beach