The Weekend Lifestyler, July 10th 2020 by Integrity Community Media

THE

WEEKEND LIFESTYLER July 10 2020

Dargaville’s grand designs P5

Wines of excellence P7

Lara loves to dance u by Ann van Engelen

Dargaville’s seven-year-old Lara Stevens has spent the past four years dancing her way to success in exquisitely designed costumes handmade by her mother, Kristy. Behind the white and blue apron P10

Last week, Lara walked away with six trophies at the Northland Ballet Dance Competition. “She performed three solo and three group dances at the competition. To win that many

trophies for her solo performances is an outstanding achievement. That’s not bad for a little seven-year-old from Dargaville,” says mum Kristy. continued on page 4 …

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July 10 2020 THE WEEKEND LIFESTYLER

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WEEKEND LIFESTYLER THE WEEKEND LIFESTYLER IS PUBLISHED WITH PRIDE BY INTEGRITY COMMUNITY MEDIA, A PRIVATELY OWNED KAIPARA COMPANY. Phone: 0800 466 793 Email: info@integrity.nz Postal Address: PO Box 474, Dargaville Physical Address: 107 River Road, Dargaville Editor: Deb Wright | 021 639 696 Journalists: 0800 466 793 | Andy Bryenton | Liz Clark | Ann van Engelen Marketing: Betty Willetts 027 525 8197 | John Pickworth 027 525 8189 | Cath Cowley 027 525 8186 Creative Director: Jessica Keesing Design Team: Sacha Freeman | Gavin Bainbridge | Kelsey Hansen Accounts: accounts@integrity.nz Printed by: NZME

Caring for New Zealand history u by Paul Campbell

A two-decade labour of love has come to an end for Pahi resident Mary Stevens who has spent that time recording and cataloguing collection items at Ruatuna, the historic farm and homestead of the Coates family, who established themselves in Matakohe in the 1860s.

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p Mary Stevens at Ruatuna

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The collection includes correspondence belonging to Gordon Coates, the country’s second New Zealand-born prime minister, including letters from his years as premier and later years when he served as part of New Zealand’s wartime government. “Ruatuna has about 6,000 collection items catalogued,” says Mary. “Some items date back to the earliest days of Ruatuna’s existence. With such a unique collection, it’s really important to have accurate information about the artefacts.” “Gordon Coates’ time as prime minister was important for New Zealand. During that time he spearheaded basic infrastructure, which we take for granted today — things like roading, railway, hydro-electric power and institutions like the Reserve Bank. “He also initiated petrol tax to pay for the highways! The lives of many other members of the family are also represented through the collection items,” she says. “Gordon’s younger brother William, for example, died in the first world war.

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We have letters exchanged between Gordon and William when both men were serving in Europe.” The original Coates brothers, Thomas and Edward, who built Ruatuna, came to New Zealand from a background of rural squirearchy in England. Gordon’s sister Ada was also a leader in the community. “Ada was devoted to Ruatuna, and eventually gifted the farm and homestead to the New Zealand Historic Places Trust — the forerunner of today’s Heritage New Zealand.” Heritage N ew Zealand director and Matakohe resident, Sherr y Reynolds, praised M a r y ’s professionalism and commitment during the years. “Mary has done remarkable work cataloguing the collection at Ruatuna. A very significant task given the sheer number of collection items and the physical environment of the house, which has been preserved in the exact same state as when the last members of the Coates family were living there,” she said. ¢

Ruatuna has about 6,000 collection items catalogued

”

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THE WEEKEND LIFESTYLER July 10 2020

Drum kit inspires musicians

u by Ann van Engelen

Students at Wellsford School are making their musical experience more complete thanks to Mangawhai musician Aidan Ford and the boys from Moir St Metal donating a drum kit to the school. “Music plays an integral part in a lot of the students’ lives. For most of us who listen to music, the drummer is the guy in the background keeping the beat. How hard could that be right,” says teacher Chris Gore. “If you sit behind a kit and try to coordinate your feet and hands to produce a sound worthy of a live performance, it gives you a new appreciation for drummers who have taken the time to learn the art. “We often see groups in the classroom developing new dance moves with their teacher Miss T or by themselves. “The love of music becomes even more notable during the school singing assemblies.” The school inherited an old drum kit from a local family who moved to Australia a few years ago, but it expired last year. “I gave them lessons with Martin Worthington and the children would get good. They would perform their song at the school assembly and sometimes at the lamb and calf agricultural day. We had purchased a bass and electric

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guitar that the students were able to formulate little rock band scenarios in the senior syndicate. This year we were short of a drum kit, and the financial needs of the school meant it was not top priority. “Thanks to the kind heart of Aidan who heard about our need, he donated one of his kits for the students to continue their quest towards rock glory. Aidan has provided the students with the opportunity to continue learning drums. “A handful of our students have gone on to Rodney College and competed in the National Rock Quest competition. We like to think of ourselves as the grass roots of rock bands here at the year six to eight level.” Mr Ford believes it is important for people to support schools in any way they can. “Music has always been a part of my life, and playing drums is a good creative outlet. When I purchased my new kit, I decided my old one was valuable to the students at the school because they didn’t have one and they will get years of use out of it.” ¢

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p Aidan Ford donated the drum that was excess to his requirements to help the students in their musical adventures

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4 July 10 2020 THE WEEKEND LIFESTYLER … continued from front page

Lara loves to dance “We have travelled to Whangarei Academy of Dance and Performing Arts for dance classes at least twice a week, every single week since she joined WADPA at three years old. We are so proud of all she has accomplished since she started dancing at the age of two and a half. “I make all of her costumes and tutus. “Her passion for dancing and love of her teachers and friends at WADPA is what keeps her working hard and more importantly enjoying herself — the team are a family to her.” Lara competed in ballet, jazz and tap at the competition last week. “She placed first in ballet, first modern jazz and second in tap for the under eight-year-olds. At the special adjudicator awards, she received the most outstanding performer in the modern jazz section under 10, most outstanding performer in ballet, jazz and modern/contemporary under 12 and highest mark in ballet solo under 10, which she shared with two other dancers. “Lara also danced three group dances with her mini-performance team on Saturday evening, so it was a

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big weekend for her. She has competed since she began, but this is the first time she has performed a ballet solo. She completed a tap solo when she was four years old and has won a lot of trophies in the past. “She has five classes and a solo lesson every week and works hard focussing and concentrating on any corrections she needs to make. Being a huge fan of tap, she is really on the beat and musical. “She also attends any extra workshops the school offers. Her dream is to grow up and be like her studio owner and own her own studio. A lot of girls from WADPA have gone to different parts of the world. “It is a team effort, and we would be nowhere without her daddy who drives her everywhere. Our family are super proud of her as are her teachers. She gets nervous but runs on stage and shines through, smiling and buzzing happily. “I know that her amazing teachers will continue to help her grow and support her in anything she wants to tackle in the future. Her bounciness, expressions and personality certainly set her apart.” ¢

It is a team effort, and we would be nowhere without her daddy who drives her everywhere

”

p Lara Stevens has competed in dance since she began to take lessons at two and a half years old

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p Lara dances with the Whangarei Academy of Dance and Performing Arts and came away with six trophies at last weekend’s Northland Ballet Dance Competition

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THE WEEKEND LIFESTYLER July 10 2020

p The Central Hotel standing since 1901 has been a focal point for paranormal investigators and locals alike

p Dargaville’s former post office building came about from the need to service a growing residential population in the township

Dargaville’s grand designs u by Liz Clark

Dargaville has a rich heritage in both its people and buildings. Enriched with a significant wealth of architecture, we’re taking a look at two of its most memorable. The focus of both paranormal investigators and local patrons, the Central Hotel on its corner site has a rich tapestry of stories to tell. The first hotel built in 1874, the Kaihu Hotel, as it was first known by, was a well-appointed 20-room ‘first-class hotel’ as one writer described. Its first publican was Edwin Mitchelson, then working for JM Dargaville and Company. After leaving Dargaville’s company, Mitchelson went on to become a successful timber merchant and politician in his own right.

The first coroner’s inquest held at the hotel was the investigation into the death by drowning in the river of Charles Crystal or ‘Deaf Charlie’ after a night’s drinking at the establishment. Deaf Charlie, after getting very intoxicated had fallen asleep in a moored boat along with some friends. His head had ended up resting in the water, causing his death. In 1900, however, the first hotel was burned down. Inside sound asleep was pensioner James Carmody who unfortunately perished in the blaze. The current building was erected

in 1901 and designed by prominent Auckland-based architect John Currie. Its name was changed to the Central Hotel in 1904 by its then publican Edmond Moriarty. Once the main central focal point for postal and telephone services, the former 1914 Dargaville Post Office with its prominent imperial baroque style architecture and clock tower is a reminder of government public buildings from the boom period of public works spending. Designed by Scottish-born architect Claude Paton under the supervision of government architect John Campbell the building replaced the earlier 1902 wooden post office.

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A clock tower was added after Dargaville residents protested and thus a grand building was created. In the words of former Heritage New Zealand Northland Area Office manager Stuart Park, “its baroque appearance emphasised notions of grandeur, civilisation and progress.” The clock tower was enlarged in 1925 to accommodate the clock gifted by resident GN Hayes, as a memorial to his friend and partner Lieutenant Charles Darling and the other men who had fallen in the first world war. Manufactured by Littlejohn and Son of Wellington — it remains one of the few manually wound public clocks in New Zealand. ¢

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July 10 2020 THE WEEKEND LIFESTYLER

Of rock and religion u by Liz Clark

Back in the early days of settlement at Mangawhai during the 1860s, there were two issues the community were in desperate need of — a safe harbour entrance and a place of worship.

p The Mangawhai breakwater remains as an iconic feature at the harbour entrance photo — Amy Franks

p St Michael and All Angels Church replaced the earlier building after it became too small to fit its growing congregation photo — Amy Franks

Situated at the entrance of the Mangawhai Harbour is a line of rocks from the shoreline out to Head Rock. In the early 1860s navigation was a treacherous affair. It was the need to deepen the channel at the inlet that had a meeting of settlers gather together at the Mangawhai Hotel in May 1862 to discuss the issue and need for something to be done. Before long, a committee had been formed, and subscriptions asked for to finance the future breakwater project. After countless delays and frustration, the government announced, in September 1864, it would fund the project. The breakwater was designed by Daniel Simpson and supervised by engineer William Weaver. In August 1866, three quarry workers engaged for breakwater scene were killed by rockfall. Alexander Duncan, Lawrence McWatt and William Craig McWatt all died instantly and later buried in the Mangawhai Cemetery. The construction was completed by around 1867. Time and tides are slowly eroding the breakwater away — it remains as an iconic feature on the Mangawhai waterfront to this day.

Further inland at Hakaru, stands the heritage-listed St Michaels and All Angels Church surrounded by the headstones of settlers and the unmarked graves of those who perished on the gumfields in the area. Its foundation stone was laid on February 6, 1886 by Sarah Tutin a daughter of the former Reverend John Tutin who had served the parish for 11 years. With the laying of the stone began the work for a new building to replace the earlier building opened in 1861. Made of hand-cut and locally sawn kauri and built by the firm of Prince and Rossiter, the building was consecrated by the Bishop of Auckland William Cowie on April 1, 1887. It still currently serves the communities of Hakaru and Mangawhai. Its predecessor now known as St Michael on the Hill was the area’s first church. Built of pit sawn totara, it was constructed under contract by Messrs Steward and Company. After serving as a Sunday school, hall and school the building was moved in 1939 in several pieces by bullock team to its current location at Hukatere. It remains the oldest religious building in the Kaipara District. ¢

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THE WEEKEND LIFESTYLER July 10 2020

p Millars Vineyard offers wine tasting at the cellar door or the rotunda during summer months

Wines of excellence u by Ann van Engelen

Ross and Jennimay Millar established Millars Vineyard in 2004 in Mangawhai and have since become one of New Zealand’s award-winning wineries. “We decided to make a move from Titirangi in West Auckland. We came from the bush in Titirangi and always had a yearning to buy a lifestyle block,” says Ross. “I worked in the West Auckland vineyards as a teenager and am not sure if that stuck with me, but we enjoyed wine and wine tasting while travelling. We decided to look for a property to grow grapes on and make our own wine.” The couple found a block at 26 Bush Lane in Mangawhai. “When we first moved here the summers had quite a bit of tropical rain, which made ripening and keeping disease-free fruit quite difficult. With the climate changing for the last seven or so years, we are getting longer, hotter drier summers, which are great for growing grapes. “It is a boutique vineyard, and we planted our first vines in 2005. We grow Pinot Gris, Viognier, Syrah and Gewurztraminer. We also make Rose from our Syrah grapes, and we have won several medals including a gold for our 2010 Syrah. “We grow the grapes, and the experts Bob Cameron and the Invivo and Co team at Te Kauwhata Winery make our wine.

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“They do an exceptional job and obviously make wonderful wine. “We produce approximately 600 cases a year of each vintage when we are in full production and strive to make wines that are memorable. There are periods that you knuckle down and do the hard yards in the cold, but there is a lot of satisfaction from starting again and cleaning up the vineyard to have another vintage the next summer. It can be quite difficult, but the rewards are excellent. “We are open for wine tasting at our beautiful band rotunda overlooking the vineyard in summer and have a cellar door for our tasting room as well. We used to cater for weddings and functions but have now subdivided the property so can’t anymore. We supply a few local restaurants and go as far as the Bay of Islands. “We are about to start pruning for our 2021 vintage. Owning our own vineyard and wine label has been better than I ever would have hoped. The enjoyment and the pleasure that we get out of it is exciting. “We are not disappointed that we decided to get into the industry and chase our dream. We love living in Kaipara — it is a beautiful place, a special drop of paradise.” ¢

It is a boutique vineyard, and we planted our first vines in 2005

p Ross and Jennimay Millar of Millars Vineyard in Mangawhai have won many awards for their wine since starting in 2004 including a gold for their 2010 Syrah

”

p The couple grow Pinot Gris, Viognier, Syrah and Gewurztraminer on their property nestled into the coastal foothills of the Brynderwyn Range

July 10 2020 THE WEEKEND LIFESTYLER

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THE WEEKEND LIFESTYLER July 10 2020

REAL ESTATE

V for valuations with veracity u by Andy Bryenton

When it comes time to get a true value for your home, it’s hard to separate the bricks, mortar and land from the value you place on the time and effort you’ve put in to make it a home. However, the array of other ways to gain an idea of ‘true value’ makes for confusing reading. GV, QV, RV; even a second kind of RV? It seems there are more acronyms here than on the front gate of an army base. The first thing to know is that quite a lot of this valuation business is to do with setting rates and involves your local council. The first kind of RV means rateable value, and it’s just the value the council places on your land plus the ‘improvements’ to it, such as buildings and amenities. That land value plus the improvements adds up to the CV or capital value; what it’s worth in dollars and cents. It is the same as the RV in most cases. Hang on! You might well say. What about GV! The government value is surely the most important yardstick by which to judge the worth of my property, right? Well, it used to be. That’s because the GV is the oldfashioned term for the RV or rateable value. The term ‘government’ in the

phrase doesn’t mean the Beehive in Wellington; it refers to local civic government, the folks who set your rates. So we can neatly tie up GV, RV and CV in one bundle — the likelihood is that they are all the same. What about QV? You may well ask. Well, they are the company contracted by councils to help establish the rateable value of a property. Their name stands for Quotable Value, and they take many considerations into account when helping the council decide on how much property is worth for each rating period — which leaves us with the other RV, at long last. That is something different, in that it’s a registered valuation; a visit by professionals who come to undertake a more thorough inspection of your

p Seemingly identical homes can have wildly differing sale prices, based on the fluctuations of the market and the negotiations of buyer and seller

property to give a balanced opinion on its cost. You might need one of these to satisfy the bank if you’re taking out a mortgage, and it’s considered to be more comprehensive than the rateable value process. So, there you have it. The two major divisions when it comes to ‘v’ acronyms are all of those associated with the council’s rating regime, and the registered valuation, which is carried out by an independent professional. Both can be useful, both

have their place, but there’s another even more important figure to consider if you want to know a fair price for a property. That is, of course, what the market is currently up to, as evidenced by the sale price of similar homes and properties in the same area. In the end, as with many unique items, a home will sell for what the buyer deems equitable, and in this process, taking a wide range of factors and valuations into account is all part of the negotiation process. ¢

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10 July 10 2020 THE WEEKEND LIFESTYLER

p Mangawhai’s master of gourmet meats, Dan Klink at his busy shop counter

Behind the white and blue apron u by Andy Bryenton

There’s an old saying ‘if you can sell the sizzle, the sausage itself is a bonus.’ However, when it comes to the award-winning links delivered from the mind of butcher Dan Klink, direct to barbecues in Mangawhai, the sizzle is just a curtain-raiser. How did a young lad from Otamatea rise so high in an ancient trade that’s defied mass production to become one of the pillars of gourmet culture? Dan says that it all began during his 16th summer, when he decided, like many teenagers, to take up a summer job and earn some cash for holiday fun. A summertime spent in Mangawhai (back then a laid-back, ‘pastel caravans and boxwood baches’ kind of seaside town) sounded like the opportunity for some sand and sun. “Of course, that was not knowing that one day I’d be running the shop,” reminisces Dan. “I had always had a passion for cooking and the food industry, and at the end of the summer, I had plans to do a culinary course. However, after one summer in the butchery industry, I never looked back.” The traditional white and blue apron, sharpening steel and array of carefully honed blades were the keys to a different culinary world. Butchery is all about precision, presentation and

careful attention to detail, and turning a side of beef or lamb into a series of exquisite cuts worthy of the finest recipes is an art that’s hard to master. Luckily, Dan arrived with a passion to learn, just as Mangawhai began to change its character toward how we see it today. “When I star ted my apprenticeship Mangawhai was a very different town,” says Dan. “The shop was owned and run by a husband and wife team. They could see the town was changing and felt they needed to add one more to the team; me. My boss, Alister Cooper, was a very interesting man with a great knowledge of the industry. He taught me to have a good eye for detail, and

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that if you were not five minutes early — you were late!” Dan finished his apprenticeship, and his parents gave him the ultimate sign of their faith in his skills. They bought the shop. For two years, Mangawhai’s butchery was a family business, but at the age of 20, Dan decided that he had to venture out into the wider world to truly grow his abilities. “It was when I moved to London at the age of 20 that I really refined my skills,” he says. “I started working for one of England’s best butchers, and there I was taught the true ins and outs of the butchery world, and the art of a display. Moving away from a small coastal town in Northland at the age of 20,

I started working for one of England’s best butchers

”

THE WEEKEND LIFESTYLER July 10 2020

p Dan and his team view butchery as an art, leading on to inspire further creativity in the kitchen

p Dan and his partner Ange celebrate another award-winning achievement, this time for NZ’s tastiest sausages

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They taught me to transfer the skills of the kitchen into the butcher’s shop. I have always loved playing with flavours and trying new technique when cooking you think you will never go back to live there. However, the longer you’re away, and the more places you go to, you realise how special and how lucky we are to live in such an amazing place in the world.” This realisation grew, and Dan moved closer to home, stopping off in Melbourne where he worked with an award-winning Italian butchery, lauded for their creative sausages. Italy’s Adriatic coast is famous for its smallgoods, and many Italian immigrants to Australia brought the tradition of artisan culinary crafts with them. In this case, says Dan: “They taught me to transfer the skills of the kitchen into the butcher’s shop. I have always loved playing with flavours and trying new technique when cooking, so it was just a matter of transferring this into the butchery industry.”

”

2012 heralded a reunion as Dan and his Wife Ange returned to where it all began; Mangawhai. Mr Cooper’s former butcher’s shop was now situated amid a town very different from the one Dan had come to work in as a student. Time had changed. Palates were more refined, flavours more advanced. The skills Dan had learned overseas were now pertinent to a new, switchedon clientele who wanted the best of the old with the best of the new. Competition beckoned, and the accolades flowed in. These included regional wins in the young butcher of the year competition, and podium finishes for New Zealand’s best sausage, including two gold medals, one for a cheeky 2016 chicken, lime and lemongrass offering, and another for a ‘mad mex’ flexitarian sausage in 2019. Now Dan’s passing on the skills he’s learned to his apprentice,

Dylan. The pair have already shared the awards stage here in Northland. “I try to inspire my apprentice as much as I can. That means letting him experiment with ingredients and flavours, just like I did. “It’s about letting them see the butchery industry is a lifestyle more than a job.” Today, you’ll find Dan and his team hard at work in the corner store where he earned his apprenticeship, filling the shelves with delicious ideas for locals’ dinners. When quizzed about his own favourites, Mangawhai’s ‘king of the blades’ says it’s all down to personal taste and seasonal favourites. “It all comes down to time, budget and cooking technique,” he explains. “At the end of the day there are no bad cuts — it’s what you do with them! “For a perfect steak, personally, I think you can’t beat a sirloin. I always

bring it to room temperature before cooking, season it with salt and pepper then barbecue for three to four minutes a side. You could enjoy it as a single piece or thinly sliced through a Thai beef salad. You can’t beat this simple pleasure! “For a slow cook, beef-cheeks are always one of our family favourites. We just do a simple stock with red wine and veggies, simmered all day then served over a creamy mash. It’s a winner for both kids and adults!” There are those who follow a career, and those who take the knowledge of the past and invent their own path. Dan Klink, with his award-winning flavour combinations and his obvious passion for a time-honoured trade, is one of the latter. We can all be thankful that he’s making the world (and Mangawhai especially) a more delicious place to live. ¢

July 10 2020 THE WEEKEND LIFESTYLER

TASTE LOCAL

A tasteful appointment u by Andy Bryenton

Crafting amazing creations in one’s own home is the biggest trend of the new decade; there’s something eminently satisfying about serving up your own baked, brewed or carefully cultured wares to appreciative friends and family. Mangawhai’s Home and Hobbies are on board with this ethos in a big way, stocking a variety of flavourful ideas, which embrace both ends of the creative spectrum. Owner Beth and manager Nicky have put together a veritable cornucopia of surprises in their newly upgraded, freshly opened new location. One such example is the Fair Trade coffee and chocolate sourced by Beth after a trip to the island of Vanuatu. Tanna coffee is sourced from the locals, who create a roast quite unlike the usual South American or

African inspired flavours served up by supermarkets. It’s a similar story with Harney and Sons, who are master tea blenders, combining the tips of many cultivars to create distinctive flavours for the tea connoisseur. Home and Hobbies also take pride in sourcing local Kiwi flavours. An example is a range from Tauranga chef Cherie, who crafts sauces and herb blends under the brand Pepper and Me. Soon the gourmet section is set to expand as Herb and Spice Mill products join the selection.

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Haere mai

p Hannah, Beth and Nicky invite the public to come and get creative as they open their new location for Home and Hobbies

Creating your own food and beverages is another passion for Beth and Nicky. You’ll find everything you need here to brew classic ales and ginger beer, distil your own whiskey or botanical-infused gin, make your own cheese, bake authentic sourdough or even craft gluten-free chocolate treats. The culinary side of things reflects a store-wide focus on the creative and crafty, with kitchenware and accoutrements for the home chef just an aisle over from party supplies, DIY hardware, locally crafted health and beauty products and artist’s supplies.

There’s a fine line between painting and sculpting and being a creative mastermind in the kitchen, and many customers achieve both, say the Home and Hobbies team. There’s a truly surprising array on display when you visit Home and Hobbies, where Nicky, Beth or sales assistant Hannah are pleased to help customers find something new to spark their imaginations. With big plans on the way to expand into even more areas of hobbies and interests, this ‘little big shop’ is dedicated to banishing boredom in Mangawhai. ¢

M A N G AW H A I | N E W Z E A L A N D

CAFE AND TAKEAWAY MENU Breakfast Menu 7am - 11am » » » » » » » »

Eggs on Toast Eggs Benedict with Bacon or Salmon French Toast & Bacon Pancakes & Bacon Mince & Eggs on Toast Bacon & Eggs on Toast Big Brekki Omlette (3x choice of fillings)

Soup $7 $16 $14 $14 $13 $13 $17 $14

Lunch Meals 11am - 3pm » Fish meal:- 2xFish, Egg, Chips, Salad $16.50 » BBQ Sticky Pork Ribs with Mash & Veges or Salad & Chips $20 » Seafood Chowder Garlic Bread or Fried Bread $14 » Steak Meal (Rump) Chips, Egg, Salad $16.50 » Pie, Mash, Gravy & Veges $12 » Loaded Fries Hot chips, Mince, Cheese, Sour Cream $11

Sandwiches » Range of fresh sandwiches made daily from $3.50

Burgers & Burger Meals Available » Chicken Burger $8 » Fish Burger $7 » Beef Burger $9 » Steak Burger $11 Burger meals include chips and start from $13

We also offer catering services: Please give us a call!

09 439 0070

» Won Ton Soup with Garlic Bread or Fried Bread $14 » Daily Soup of the Day with Garlic Bread or Fried Bread $9

Kids Meals » » » » » »

5xChicken Nuggets 5xFish Bites & Chips 5xSquid Rings & Chips 2xCrab Sticks & Chips 1xHot Dog & Chips Kiddie Burger & Chips

$6.50 $6.50 $6.50 $5.50 $5.50 $7.50

Our popular cafe is open 7 days with freshly made pastries, sweets and a seasonal menu showcasing local produce. Treat yourself to our signature hot chocolate and famous cinnamon brioche in our Mediterranean-style courtyard.

Toasties with choices of fillings starting from $4 Fresh Fritters - Mussel $3 Pastries - range of pie flavours available starting from $5 Cakes & Slices » Selection of freshly baked cakes and slices $3

Hot Coffees & Teas » » » »

Coffee Hot Chocolate Chai Latte Tea

A variety of Cold Drinks available

Winter Hours 6am to 3.30 pm

Contact details: www.bom.co.nz 52 Moir Street, Mangawhai 0505

THE WEEKEND LIFESTYLER July 10 2020

TASTE LOCAL

A world of taste in the Kaipara u by Andy Bryenton

VISIT MANGAWHAI’S AWARD WINNING BOUTIQUE BUTCHERY!

For those who enjoy the good life, nothing compares to sharing delicious new flavours with friends and family. We’re spoiled for choice here in the Kaipara, where the climate and fertile soil combine with creative culinary traditions from around the world to offer us a zesty, engaging array of new things to taste. It really is a case of global reach and local inspiration. Our local wineries, for example, take part in a tradition stretching back more than 6,000 years; 4,000 years ago people in Armenia were pressing grapes and producing wine in a fashion that we’d still recognise today. Interestingly enough, the oldest shoe ever found was from the same winery. It seems that closedin footwear was invented especially for those who, like the medieval French, trod the grapes underfoot, so fashion and wine have gone together since the beginning of civilisation. Other fine old traditions have found new life and new inspiration here too. Kiwi cheeses are regarded in equal stature to those from Europe, though we have not imported the Swiss fortune-telling art of reading the future based on holes in cheese, which they call ‘tyromancy’. Our olive groves are as burgeoning with goodness as those in ancient Crete, where the Minoan people used them as currency. Moreover, our avocados have come a long way since the tasty green fruit was renamed from the unappetising sounding ‘alligator pear’ in the 1800s. Even the most classic of Kaipara

Now we can deliver to your door,

ORDER ONLINE AT www.mangawhaimeats.co.nz Mangawhai Village Meat Shop 4 Moir St. Ph: 09 431 4564 Email: mangawhai.meats@gmail.com

www.mangawhaimeats.co.nz

p Traditions come together in harmony cheese, olives, tomato, herbs and bread from different parts of the world combine to make a modern favourite — wood-fired pizza

delicacies, our humble but worldrenowned kumara, originated far from the fields where it is now cultivated. The discovery of both a place in Peru called Kumara and the fact that the word for the sweet root vegetable is the same in ancient Peruvian and Te Reo Maori points to the ocean-spanning feats of navigation undertaken by the Polynesian seafarers of preEuropean times. ¢

BAKED FRESH DAILY

Artisan Breads Home Made Pies Delicious Sandwiches

Sweet Treats – & More –

 Over 50 varieties of cheese

FISH AND KUMARA CURRY Ingredients (serves 4) Paste 3cm knob ginger, peeled 3 cloves garlic, peeled 2 green chillies, cut in half with seeds removed ½ tsp salt

 European grocer & delicatessen items  Wines & spirits  Organic provisions  Eco cleaning products  Local produce & lots more www.cheese-shop.co.nz STATE HWY 1 • KAIWAKA • NORTHLAND

4 tomatoes 1 onion, peeled and sliced 1 tbsp butter 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp turmeric 2 red kumara - peeled and diced 400g can coconut milk 350g snapper, cut into 3cm pieces

THANK YOU FOR CHOOSING LOCAL

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Method 1.Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside. Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth. 2.Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes. Add the spices, stir to combine and cook for a further 2 minutes. Add the kumara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kumara is almost cooked. The sauce should thicken naturally. 3.Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice.

for kumara recipes and info: kumara.co.nz

(09) 431 4041

Shop 6, 41 Moir Street, Mangawhai Village

09 431 3062

14 July 10 2020 THE WEEKEND LIFESTYLER

p A colourful combination of Kermadec nikau palms, bromeliads and other subtropical plantings surround a water feature create a talking point in any garden

Tropicana at home u by Liz Clark

You don’t need a glasshouse or a large garden to have a bit of tropical paradise in winter — just some patience, persistence and a little imagination. In the Northland region, subtropicals do exceptionally well. From palms, cycads, climbers to bromeliads, succulents and cacti — all can add a touch of warmth to your garden or patio. Starting with palms as a fixture for the patio or small courtyard a great choice is a pygmy date palm Phoenix roebelenii. Slow-growing to a maximum of three metres in height this attractive small palm thrives in a warm frost-free area making it ideal for a large decorative pot. Unlike its larger cousin, the Phoenix canariensis or Canary Island date palm, the roebelinii’s fronds are soft and easily trimmed — no chainsaw required. Complement it with a group of cycads such as Cycas revoluta (sago palm) and some colourful bromeliads. Finish with a cane table setting and some garden lights — your paradise will be complete. For the existing garden, large or small, there’s a lot more scope for creating a tropical look. If you’re looking for an easy-care palm that doesn’t take up too much space the Chinese windmill palm Trachycarpus fortunei with its fan-like fronds grows between 12–20 metres

tall — plant in a group for impact in a warm spot. Add in some ornamental Abysinnian banana palms, underplant with bromeliads, cycads and small ferns then furnish with a small sculpture or water feature to create a focal point. If you’ve got large established trees, use these as a base to glue on tillandsias (air plants)and tie on staghorn ferns to the branches, then plant bird’s nest ferns and hostas at the base. Even that house plant from the 70s era the fruit salad plant or Monstera deliciosa can be planted under a tree or palm and grown on the trunk. New Zealand natives can also be utilised. Grasses such as carex and small flaxes, which come in a variety of colours, brighten up a dull garden instantly. Also, try out the slow-growing Nikau palm or alternatively you can try the Kermadec nikau, which is fastergrowing and gives an architectural feature point in your garden. With some smart planning and design, you can set up your hammock, grab that pina colada, pick up your Weekend Lifestyler and enjoy a relaxing read in your new winter tropical paradise. ¢

t Creative thinking with bromeliads can turn a bare tree trunk into a stunning feature

THE WEEKEND LIFESTYLER July 10 2020

Screen time well spent

u by our television, streaming and film critic

With the Auckland Blues on an unprecedented winning streak and the battle of the south between the Highlanders and Crusaders setting up a classic Canterbury-Auckland clash on the small screen this weekend (live via Sky or Sky app, 7pm July 11), all eyes are on the oval ball. Over on Netflix, there’s a new series, which makes even the dynamic post-Covid world of rugby seem positively tame. Home Game takes a documentarystyle look at some of the most dangerous sports on earth, from the brutal ‘mixed martial arts meets rugby’ Calcio Storico of Italy through to water buffalo racing in Bali and Congolese luchador wrestling mixed with voodoo mysticism. It’s a fascinating look at how different cultures view sports and recreation, competition and bonding. For those in search of an even deeper level of understanding of the minds of modern athletes, take a look at The Last Dance. This 10hour long epic by Jason Hehir follows the rise of the Chicago Bulls, and the ascension from talented collegiate player to arguably ‘greatest of all time’ by Michael Jordan. Also on Netflix is the second season of a show that is well worth catching up with. Featuring the trademark acerbic, cutting and sometimes cringe-inducing humour of Ricky Gervais, After Life chronicles the ‘revenge’ of Tony, a small-town writer who loses his wife to cancer and who sets out to live the

rest of his days in an uncompromising, do-what-I-want fashion if only to give a callous world its comeuppance. The fact that this attitude is met with a very English kind of sympathy creates moments of raw and scathing social commentary and makes for a complex and interesting character study. Meanwhile, for those who like nostalgia with a bubblegum flavour, a television remake of 1990s pre-teen book series The Babysitters’ Club is streaming in July. Those who enjoyed the prolific paperbacks by Ann Martin say that the show lives up to the source material with a nod to those who were there to order them in their Scholastic book bag, but a whole lot more for young viewers unfamiliar with the brand. The best of free-to-air this week must surely be the breakout talk show format of the past few years. All Round to Mrs Brown’s sees Brendan O’Carroll reprise his role as a bawdy, good-natured Irish matriarch, this time hosting celebrity guests and featuring

Meanwhile, for those who like nostalgia with a bubblegum flavour

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p Netflix premiers a series about wild, weird and brutal sports from the world’s many cultures, while at home our own national sport of rugby continues to shine on the small screen

famous musicians in a musical segment. It’s as far from the slick, button-down US talk show approach as you could hope for, and a good laugh at the same time. Catch up with the Browns at 8.30pm on TV1. Best movie this week has to go to a classic that is often overlooked in the canon of superhero films. The beautifully animated Batman: Mask of the Phantasm is coming to Netflix, and it’s considered by many to be one of the definitive portrayals of the Dark Knight. While we wait for the post-Ben Affleck Bruce Wayne to hit cinemas,

it’s well worth taking a look at DC’s caped crusader in cartoon form, arguably the way in which his creators would have wanted him to reach the movie screen. If you’re able to catch it in theatres, one to watch on the big screen is The Trip to Greece. It reprises the comic chemistry between best mates Rob Brydon and Steve Coogan as they set off on one last adventure in search of good food, good wine, good times and sunshine. Of course, with these two characters, a peaceful and uneventful vacation is out of the question. ¢

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July 10 2020 THE WEEKEND LIFESTYLER

WINTER HOLIDAYS

Museum has a target market u by Paul Campbell

The Kauri Museum at Matakohe is aiming directly at the New Zealand market as the school holidays get underway, and Kiwi families stay within the county’s borders in the wake of the Covid-19 pandemic. for the Weekend deal, targeted at the Auckland market, includes a visit to an organic dairy farm, an outstanding garden and a trip to The Kauri Museum and is supported by several accommodation packages. “We have been focussed on letting people know we are open and safe to visit, and our statistics show that repeat visitors and word of mouth are the best marketing tools we have. “While we have had to cancel our local schools’ Matariki exhibition this year due to the lockdown we are looking forward to community

T, WORK, P EA , L Y

“That fallout continues to be felt right here in the Kaipara,” says museum curator, Dr Tracey Wedge. ”We are looking to the opportunity this challenge presents to reacquaint Kiwis with their history. We have been fortunate to have received the government wages subsidy and the extension. This support has allowed us to keep our staff employed and focussed on ensuring our visitors have an outstanding experience. “Working with our community and travel agents, we have developed packages that will bring more visitors to the region. The Head North West

participation in both the National Poetry Day competitions and event, along with The Kauri Museum Northland Photography Awards, both beginning this month.

Kahuparere Adventures

Guided Tours Horse Treks, 4x4 Tours, Hunting Fishing, Accomodation, kahuparere@xtra.co.nz or 027 272 7968 Pouto Rd RD1 Kaipara Harbour

p From left: Programme co-ordinator Mary Stevens and Curator, Dr Tracey Wedge check the museum’s holiday schedule

“School holiday programmes are booking up fast, and we have several trails for kids to enjoy throughout the museum. Visit our website for more details kaurimuseum.com.” ¢

THANK YOU FOR CHOOSING LOCAL

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THE WEEKEND LIFESTYLER July 10 2020

Rock built on sand u by Andy Bryenton

When Auckland architect Charles Le Neve Arnold designed the Mangawhai Tavern’s existing, historic building back in 1890, he had no idea that, a little further down the track, a man named Beauchamp would electrify the guitar, and in many ways define the legend of this harbourside hotel in New Zealand’s north. Rock runs in the veins of the local tavern at the end of Moir Street, a road named for the site’s first European owner, an ex-army quartermaster. Would he have approved of the sounds emanating from the big stage behind the tavern during the years? The list of names, alone, speaks of good times and golden discs. Dave Dobbyn, Dragon, Hello Sailor, Six60, Bic Runga, Don McGlashan, Fat Freddy’s Drop; a selection of framed posters on the walls echoes with some of the nation’s greatest. Aussie rock legend and former Cold Chisel frontman Jimmy Barnes has also been a regular fixture there. The names of big acts alone might not truly do the venue justice, however. It’s more the nature of the place which makes it a touchstone of Kiwi rock. The experience of heading north from the city for a weekend at the beach, knowing that you’re only a short, sunset road trip from one of the most fun and informal venues in the country. Where the water laps right up to the lawn, the hot food is a massive cut above usual gig standard, and the cold beverages taste that bit sweeter for being served at the beach. There’s an echo from all those cheers; amplifiers turned up to 11 and sing-along anthems that have gotten into the wood of the place. Not to mention the step-ups, careerdefining breakouts, chance meetings and creative inspirations, which the Mangawhai Tavern has sparked among home-grown musicians. Every big name in their prime has been supported by other bands on the up and coming curve, or by talented locals who have been proud to share the stage with

folks who they’d only ever met on vinyl. Then there have been the comedians such as Mike King, Gary McCormick, ‘serial mayor’ Tim Shadbolt and the Topp Twins, to name a few. The Mangawhai Tavern defied pigeonholing as a ‘genre’ location for this kind of diversity. You’d be as apt to catch a comedy show here as a rock concert, and the next weekend would see the likes of the Black Seeds or Kora cooking up bass-heavy and soulful dub-tinged monoliths of sound. Like a couple of other classic locations for live entertainment, the gone but lovingly remembered Gluepot and the more recently passed Kings Arms Tavern — this was an egalitarian meeting place of creative spirits. For many years, bands doing the circuit of New Zealand looked forward to the northern beat, when a show at the ‘Mangawhai’ meant a good-natured holiday-vibe kind of crowd. Things got noisy in a good way, but trouble, was the last thing on patrons’ minds, to the distinct relief of the town’s small constabulary presence in those earlier rock ‘n’ roll years. Of course, those days are far from gone. A new crop of big names signs up each year for summer spots on the harbour-side lawn, under the crisp white canvas. Soon it’s Jordan Luck’s turn to return and fire up the six-string; then it’s time to plan for another classic new year’s eve. When it comes to Kiwi taverns, this is definitely the house that rock built, and comedy and reggae, and pop; a still-standing tribute to our music history, with the echo of memorable summer nights etched into the timbers. ¢

Rock runs in the veins of the local tavern at the end of Moir Street

p Step inside history; the Mangawhai Tavern has a special place in Kiwi music’s progress through the years

p Mark Williams of Dragon is just one NZ music icon to have graced the tavern’s concert stage

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July 10 2020 THE WEEKEND LIFESTYLER

Jumbo crossword ACROSS 1 Sample (5) 4 Capitulate (5,2,3,5) 14 Compact mass (5) 15 Main (5) 16 Smuggled goods (10) 17 Around (5) 19 Snow runner (3) 20 Careful and sensible (7) 21 Ancestors (9) 22 Defoe character (6) 25 Boycott (9) 27 Travelling seller (6) 28 Limp (6) 33 Venture capitalist (10) 35 Court (3) 36 Friendly and cheerful (6) 37 Shellfish (4) 39 By (3) 41 Department of learning at a university (7) 42 Get even for (6) 43 Professional combatant in ancient Rome (9) 44 Recycle (5) 45 Be envious of (8) 50 Symbol for lead (2) 51 Strategic (8) 55 Donor (5) 58 Coast (9) 59 Be against (6) 60 Blurred (7) 61 Mythical bird of prey (3) 63 Advertising sign gas (4) 64 Overtakes (6)

65 Consume (3) 66 Very sacred (10) 68 Trip (6) 69 Internal body parts (6) 71 Lasting for only a short time, transitory (9) 76 Frozen drip (6) 77 Stratagem (9) 79 Baffled (7) 81 Offer (3) 84 Reject with contempt (5) 85 Irreverence (10) 86 Of birds (5) 87 Vertical passageway (5) 88 Full of enthusiasm (2,4,2,7) 89 Borders (5) DOWN 2 Stick to (6) 3 Step (5) 5 Boxer’s punch (4) 6 Choices (7) 7 Mental representations (6) 8 Just detectable amount (5) 9 Lasted (7) 10 Killer whale (4) 11 Blunders (6) 12 Heartbeat (5) 13 Elastic (7) 14 Dose of medicine in gelatinous case (7) 18 Vaccinated (10) 23 Intensive bombing (5) 24 Great slaughter (7) 26 Hard glossy coating (7)

147 27 Short pithy saying (7) 29 Diplomatic (7) 30 Modernise (6) 31 Outstanding (5) 32 Fruit (6) 34 Enthuse wildly (4) 36 Entire range (5) 38 Wall painting (5) 40 Food and drink (4) 45 Buffalo (5) 46 Earth science (7) 47 Second-hand (4) 48 Stringed instrument (6) 49 Cricket spells (5) 50 Series of actions (7) 52 Parts (10) 53 US state (7) 54 Administrative unit of government (6) 55 Natural hot water spouts (7) 56 Expectorates (5) 57 Takes advantage of (4) 62 Throbbed painfully (5) 67 Versus (7) 68 Wordy (7) 70 Forsake (7) 72 Low wall guarding a drop (7) 73 Sky fluff (6) 74 Writing desk (6) 75 Threaten (6) 76 Model of excellence (5) 78 Desert green spot (5) 80 Relocated (5) 82 Leg joint (4) 83 Skin mark (4)

Sudoku

8 9 7

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Last week

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Last week

S L A T S

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THE WEEKEND LIFESTYLER July 10 2020

CLASSIFIEDS

PHONE 0800 466 793

Closing date for classified advertising for the 17 July 2020 edition is Wednesday 15 July 2020

NURSERIES & PLANTS

TRADES & SERVICES

PUBLIC NOTICES

MAPLES (ACEA Palmatum) fire glow. A deep purple red and tamukeyama, a weeping purple red. Export quality growing to 2.5m in 10 years, $15 each. Got2Go Plants 55 West Coast Road, Tuesday to Saturday this week, 10am to 4pm. We will be closed on the 12, 13 & 14 July. Open again Wednesday 15th July.

DECKS, FENCES, all small building jobs undertaken, Baylys Beach based. Phone Ross for a free quote, NorWest Building & Maintenance, 027 412 0840.

LOVE REMEMBERS my holy Sabbath, Romans 3:31, Matthew 5:17–19. 1 John 2:3–5.

WATER TANK Cleaning. Phone Pete 027 444 3053 or 09 405 9510.

ALCOHOLICS ANONYMOUS both Dargaville A-A Meetings are held at the church, cnr Parore and Normanby Sts. Use Parore St entrance. Monday 4.30pm & Thursday 7.30pm. Phone Bernie 027 212 2148, Debra 020 4082 1373, Murray 09 439 5248.

TREE SERVICES

CHESS CLUB 7pm–9pm. Catholic Parish Centre, Hokianga Road. Gold coin donation, 09 439 8819.

SEPTIC TANK SERVICES

TREE REMOVAL, pruning, chipping & stump grinding. Qualified & Insured. Phone Scott 0800 468 9663 Arborcare Tree Maintenance.

MAGIC PROPERTY Services, effluent & septic tank cleaning. Servicing the Kaipara. Phone Chris 027 480 0110 or Mary 027 459 1544. 7 Days. WE ARE THE ONLY CODE COMPLIANT OPERATORS IN THE KAIPARA.

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YEARS IN OPERATION

HIGH SPEED HELICOPTERS

Want to make a difference? At Property Brokers we’re committed to the provinces. We believe rural New Zealand is the cement that holds us together and are passionate about keeping these communities thriving. With our strategic partnership with Farmlands Co-operative we have a vacancy in Dargaville-Helensville and Whangarei for people truly committed to servicing Client and Shareholder Rural and Lifestyle property requirements. lf you are ready to make a difference in your career please send your CV to recruitment@pb.co.nz pb.co.nz Property Brokers Licensed REAA 2008

20 July 10 2020 THE WEEKEND LIFESTYLER

Do you need a cover over your boat? Your caravan? Your deck? Custom made canopies to suit what you need. Made right here in Northland, keep it local! Make the most out of your outdoor space, rain, hail or shine.

Ag-Tech Industries E solarshields@ag-tech.co.nz P 0800 782 3763 | W www.solarshield.co.nz