Viva La Vita Winter 2019_WEB

WINTER 2019

Escape to Italy
with your Editor...



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Left: Ruahuihui Birney Ahomiro- Robinson – Doctor of Philiosophy Education Middle: Henare (Hori) Ahomiro Master of Indigenous Studies
Right: Kirimatao Ahomiro - Masters of Māori Studies.

Two Masters and a PhD It’s a day Henare (Hori) Ahomiro will never forget. A day
Ahomiro Whānau most Dads would never expect to experience. A milestone,
Makes History not only for Hori and his family, but a celebrated rst also for
the institution from which he is graduating with a Masters
degree – because graduating alongside him are daughters
Kirimatao, with a Masters, and Ruahuihui, with a Doctorate.

“Yes, quite proud as a father to graduate with my two
daughters,” Hori says.

In 2018, Te Whare Wānanga o On a day late in March 2019, they make their way in the
Awanuiārangi celebrated the procession of the graduands through the centre of
graduation of Sharon Whakatāne to the sounds of karanga and haka ringing out
Barcello-Gemmell and her daughter from the crowds lining the streets. It is the culmination of
Monique Gemmell – the rst mother years of study and learning how to balance the load with
and daughter to graduate together full-time work, family and other commitments. The sense of
from the tertiary institution with achievement is heightened by the knowledge that they
doctorates. A year later, chief have charted their course together, helped each other stay
executive Professor Wiremu Doherty on track, picked each other up when needed, and complet-
announced with pride the ed three graduate degrees as a family. Still, they are
graduation of a father alongside his somewhat oored by the impact that their collective
two daughters, achieving between success has had on the wider family.
them two Masters degrees and a
PhD. Moana Ellis talks to the It is the unexpected sight of big numbers of family members
Ahomiro whānau about their gathered at the Graduation ceremony, and, later that night,
collective achievement. at a post-grad celebration at home in Tauranga, that brings
this home to Master of Māori Studies graduate Kirimatao (Kiri).

“I didn't realise the magnitude of our triple graduation until
I saw all our whānau and friends, who had travelled from
near and far, at the Graduation ceremony,” Kiri said.

Hori and his daughters had not anticipated the
pebble-in-a-pond e ect as the good news rippled out
across their communities.

“So many whānau members and even people that I don’t WHAKATĀNE
really know that well seem to feel inspired by the three of us AVAILABLE
graduating together and are now seeking higher education – PROGRAMMES
and have since enrolled at Awanuiārangi,” Ruahuihui Birney
Ahomiro-Robinson says. Programmes delivered
in Whakatāne
Their triple accomplishment shone light on an emerging
phenomenon at Awanuiārangi – the power of inter-genera- CERTIFICATES POSTGRADUATE
tional learning, as increasing numbers of parents, children • Te Pōkaitahi Reo
and siblings complete their degree quali cations alongside • Study and Career Preparation • Masters Degrees
each other. Among those capped in March was First Nations • Te Aka Pūtaiao • Doctor of Philosophy
international doctoral candidate Mary Dupuis, of the • Pūtake Taiao
Confederate Tribes of the Chehalis people of Washington MARAE CENTRED PROGRAMMES
State, America. Mary graduated as a Doctor of Indigenous BACHELOR DEGREES
Development and Advancement, following in the footsteps • Humanities • Community Education
of her twin sister Dr Marla Conwell, who was capped last year • Te Pou Hono
as the rst international Professional Doctorate student. The • Kai Oranga (Kaupae Tuatoru)
sisters are the rst members of their tribe to graduate with a • Kai Oranga (Kaupae Tuawhā)
Doctorate.
Fee free programmes available!
As young girls, Ruahuihui and Kiri watched their parents
tackle tertiary study to gain social work degrees. Hori says *CONDITIONS APPLY
this early role modelling instilled a drive in all his children for
learning and gaining degrees of their own. YOU MAY BE ELIGIBLE TO HAVE
YOUR FIRST-YEAR FEES FREE.
“But we never imagined taking it to Masters CHECK IT OUT ONLINE: FEESFREE.GOVT.NZ.
and doctoral level,” Hori says. “Now my
brothers, sisters and cousins are so proud,
as we have set a role-model standard for
all our immediate whānau and all my
nieces, nephews and mokopuna, too, to
hopefully follow in the near future.”

For Ruahuihui, having her Dad and sister alongside her
completing their Master’s degrees while she worked toward
her doctorate was one of the biggest and most positive
learning impacts.

“They became my instant support system. Dad and Kiri
understood my struggles when I couldn’t write or just
wanted to give up as they, too, were having similar struggles.
Having both of them there highlighted the importance of
whānau but more so it was about recognising and acknowl-
edging our struggles as one and overcoming them together
through conversations.”

Kiri adds: “Even though my sister, father and I are all at
di erent stages in life, we were able to complete our studies
through the constant support and encouragement shown by
Awanuiārangi lecturers and support sta .”

Hori couldn’t agree more. “I want to thank Te Whare Wānanga
o Awanuiārangi for the aroha (love) and manaakitanga
(caring) shown to my whānau, and to all of us tauira
(students). Perhaps our journeys are not quite over yet?”

Dolce Italia

Italia! Her quintessential charm. Her vibrant culture. Her
culinary delights. Her rustic villages. Her seaside hamlets.
Timelessness incarnate. What dreams are made of…

Our own La Vita editor, Virginia, spent an idyllic childhood with her Italian parents, Maria Rosa and Mattie, and
her siblings, speaking La Bella Lingua – the beautiful language – and celebrating, always, family and food.
With her fluency in Italian, and her innate understanding of the country of her ancestors, Virginia’s
bespoke food-lovers’ tours to Italy offer an authentic, vastly different travel experience – you’ll travel
in a small group, meet and befriend the locals, step into each day in true Italian style. You’ll be
immersed in an Italy often not seen by travellers to this stunning country.
Starting in Rome, and heading to the South of Italy, Virginia will unveil to you the hidden
gems of the Amalfi Coast – the gardens of Ravelo, the picturesque villagio of Positano, the
charms of Sorrento. Stay in Virginia’s family’s village, Marina della Lobra, over which lies
the captivating settlement of Massa Lubrense.
Where the day begins and ends with music and laughter. As the shutters
open in the morning, and the smell of coffee wafts through the air, the
calls of ‘bon journo’ and the sound of your footsteps echoing in the
cobblestone alleyways will have you feeling like you have stepped
into a storybook.
Virginia’s wish is to give you an experience that will stay
with you for a lifetime, leave you with stories to tell
over a glass of red wine; and with every part of
the trip taken care of for you, the only thing
you will need to worry about will be
leaving the place that you have fallen in
love with.
Vivere come un italiano – live like
an Italian – let Virginia show you
the treasures of this country she
knows so well.

Contact Virginia Jeeves -
[email protected]
to find out about her next
‘Food Lover’s Tour to Italy’
meeting in Rome July 2020!

Information Meeting

Saturday 10 August 2019 • 2pm
at MacIntosh Travel, The Strand

Please RSVP to Ann @ Mcintosh Travel:
E: [email protected] • P: +64 07 308 6446

182 The Strand, Whakatāne

www.mcintoshtravel.co.nz





THE POWERFUL
PROTECTION OF

Read about this revolutionary safety brand and the man who
is responsible for bringing it to New Zealand shores…

PROTOS Integral Systems – a in forestry and other industry sectors. Along the way, Pete discovered the
unique and revolutionary safety When Pete first heard about PROTOS Pfanner brand of protective clothing
brand set to change the face of six years ago, safety in forestry was a – Pfanner being the parent company
protection systems over several concern and not much has changed of the PROTOS Integral Brand. Once
industries in New Zealand, since then. From 2011-2017 there again, Pete recognised the superiority
including forestry, arboriculture, were 35 deaths in the forestry sector and exceptional quality of the Pfanner
search and rescue and any other alone, according to WorkSafe New products and identified strongly with
industry that requires a superior Zealand. These statistics are grim. their forward-thinking and innovative
standard of safety. concepts. Pfanner protective
After researching the PROTOS clothing and accessories use current
PROTOS can be translated from brand, Pete immediately understood technologies to provide customised
ancient Greek as “the first” and it that there was a need for this solutions for all types of industry. Pete
is indeed the first of its kind. Its type of safety gear in the forestry decided to add the Pfanner line to
signature helmet model, described as industry. The helmets themselves his promotion of the PROTOS brand
‘the best head protection in the world’, with their fully-integrated modular and has since been travelling across
is an integral hard hat incorporating system incorporating comfort, New Zealand introducing, explaining
the highest safety standard, superior communications and improved and implementing the PROTOS brand
comfort and a unique technology protection, were unlike anything and Pfanner products. A website
principle; one of the first such models New Zealand had to offer. Pete and Facebook page have also been
ever developed. Made and produced decided to become an importer of developed. Interest is growing at an
in a small forestry town in Austria, the PROTOS brand. unforeseen rate. Though the original
this product is now available in New idea was to sell the products to
Zealand and the story behind its The first hurdle Pete faced was the forestry industry, Pete has seen
progression here is an interesting one. regarding the safety qualifications. increased demand for the PROTOS
Though superior to any approved Integral and Pfanner brand in several
Peter Dench – known as Pete – is safety helmet in New Zealand, other industries across the sector. “For
the man responsible for introducing the safety standards here did not example, the Marsden Oil Refinery
the PROTOS Integral System to the match with the safety standards in now use the PROTOS helmets in their
New Zealand market and is now the Europe. To have them approved workplace, the brand works wherever
Australasian distributor for the brand. was a mammoth task. Working you need optimum protection,” says
He was first told about PROTOS by with his determined and efficient Pete.
one of his logging contractors who administrator Tracey, WorkSafe New
had read about it online and thought Zealand and the PROTOS staff in In 2017, Pete travelled to Austria
Pete should check it out. Austria over a period of almost two to visit the PROTOS and Pfanner
years, which included countless factories. Driving through the small
…35 deaths in the forestry phone calls, lengthy e-mails back town of Koblach, Austria, where the
sector alone, according to and forth, all whilst attempting to factory is located, Pete describes
overcome language barriers and the experience as “like going back
WorkSafe New Zealand. differences in communication, in time”. Surrounded by majestic
These statistics are grim. Pete was eventually issued with a forested mountains and valleys, it
safety standard that embodied and is hard to imagine such a futuristic
Pete owns and operates a successful exceeded the current New Zealand range being produced in so simple
Husqvarna retail store and workshop Standard. PROTOS could finally be and rural a setting. “It was great to see
in Whakatāne and often deals with introduced to the market and a flood the factory and meet the staff behind
contractors and employees working of orders resulted from Pete’s first the brand,” says Pete. “I needed to
tentative promotions of the product.

show them what I was trying to do in For more information
the Australasian market. Even though www.PROTOS.co.nz
New Zealand can be considered by or email [email protected]
these outfits as a small player being and join the revolution!
so far away, I wanted to impress upon
them how industrious our country
is and the significant impact I could
make with brands like PROTOS &
Pfanner.”

“…survival instinct and
the drive to seize those
opportunities that present

themselves”.

Pete’s determination and success
in launching and growing the
PROTOS brand is derived from his
humble beginnings. Part of his
upbringing was in foster homes and
he credits his ambition and intuition
to “survival instinct and the drive
to seize those opportunities that
present themselves”. The PROTOS
brand, created from its own humble
beginnings in a tiny rural Austrian
town, is one of those opportunities
and Pete immediately understood
its powerful potential. “To be part of
improving our safety systems across
a range of industries is amazing.
Everyone should have a look at this
stuff, it is dramatically different from
what is available in New Zealand at
this time.”

“To be part of improving
our safety systems across

a range of industries
is amazing”.

Pfanner and PROTOS Integral
Systems are amazing safety
brands worth exploring and
implementing in your industry.





Can you believe it’s Trinity Hill &
already winter? It
has been a busy Saturday the 11th of March

start to the year 2019, La Vita Magazine and
and things start
to slow down Trinity Hill Wines partnered
and cool off a
together to bring us the
bit now the wet
weather is coming, but La Vita Long Lunch and
not for us here at Viva La Vita!
what a fantastic lunch it was.
I’m excited to announce that our
foodie videos are now complete; Held at Top Shelf, Detour Bar and
there’s more information on these in Lounge, guests were met at the
this issue. venue by Mrs La Vita herself and
presented with a glass of Trinity
The La Vita Long Lunch was a great Hill’s Lost Garden Rosé, a light and
success! I am delighted to bring to refreshing starter to the afternoon.
you some of the highlights of the
long lunch I put together with Detour Guests were then seated at long
Bar, Lion and Trinity Hill. It was a truly tables laid with gorgeous floral
delightful afternoon – and to top it off arrangements graciously on loan
we were treated with the Lost Garden, from Seabreeze Souvenir Boutique.
a new wine selection from Trinity Hill At each guest setting goodie bags
awaited filled with tantalising
The La Vita Long Lunch was a treats sponsored by Java Man Cafe,
fabulous time, with a room filled with Jean & Pete, Too Pretty, Whittakers
gorgeous people all getting together Chocolate, RJ’s Liquorice & Tui
to enjoy a three-course lunch and Fudge, dalan d’Olive and of course
seven delicious wines to taste. the latest issue of La Vita Magazine!

Tickets sold out in two days and had An alternate drop menu followed,
to be increased to accommodate a with entrée, main and dessert
waiting list and we even had to ask provided, each dish paired with
the venue to upgrade us to a larger six different Trinity Hill wines,
room. including a delicious Chardonnay
and Syrah, also from Trinity Hill’s
Our next wine tasting will be focused new Lost Garden range and a
around a mid-winter Christmas delicious sampling of wines from
theme… and all I can tell you now the Gimblett Gravels Range.
is that I’m excited about this one!
Tickets will be available soon so keep With good food, gorgeous wine
an eye on the La Vita Facebook page and great company, the La Vita
for updates, or send me an email at Magazine & Trinity Hill Long Lunch
[email protected] to pre- proved a roaring success.
book your spot. This is an event you
won’t want to miss! FRONT COVER: Never miss another issue:
Troy Baker Photography
Virginia SUBSCRIBE NOW!
Models dressed by Too Pretty www.lavitaonline.co.nz
Special thanks to:
Our stunning models: Giselle 0800 la vita (0800 528 482)
Design: Sons of Serif and Diverse Graphics Voysey from Define, Kim Soutar
Writers: Kelly Dench, Linda Tutua, from White Gold La Vita Magazine @lavitamagazine
Cayla-Fay Euinton
Videographer: Shaun Greaves Pear - Inspired Home, Whakatāne
Hair and Makeup: Sharyn Butters
All our advertisers and supporters!

The views and opinions in this magazine are solely those of
the original authors and other contributors. These views and
opinions do not necessarily represent those of Virginia Jeeves,
the La Vita staff, and/or any/all contributors to this magazine.

La Vita Long Lunch

A special thank you goes to Lion Breweries, Trinity Hill Winery, Detour Bar
and Restaurant for their support on the day and to all the amazing local
businesses that helped contribute to the guest goodie bags.
The next event La Vita Magazine is hosting will be a Mid-Winter
Christmas Wine Tasting. Details coming soon – make sure you get your
tickets and keep an eye on our Facebook La Vita Magazine
and Instagram.







Stay bright &
healthy this winter
As the weather starts to cool off, boost your immune system. Including when showering or bathing helps
coughs and colds start to move in. fresh fruit and vegetables with some reduce the amount of dampness that
But it’s not all doom and gloom, lean protein and reduced sugar and settles inside. Dampness leads to
there are a few simple things that can salt intake will help your immune mould and mildew growth and can
keep your health in check this winter. system stay strong so it can fight off lead to respiratory illness.
winter sickness.
Frequent hand washing is a great And if you do get sick, take steps to
place to start if you want to keep If you can open your home windows help others avoid catching it. Don’t
the winter bugs at bay. There are a even for a few minutes a day, the cough or sneeze around babies and
number of winter illnesses that spread fresh air can help keep you and your small children or the elderly as they
through germs, but keeping your family healthy. Just make sure you can often catch bugs easily. Take a
hands clean can help keep the bugs close them before the sun goes down day off work if you need to – for your
away. or before turning on your heating. own recover and to help stifle the
spread of sickness.
It might be hard but choosing healthy It also helps to reduce dampness in
foods over comfort eating can help your home. Keeping the door closed

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A Sunday Morning

The word that comes to mind when you first meet
Pippa Wetzell is ‘warmth’.

The word that comes to mind The views are stunning. Pippa confides she had never spent much time in
when you first meet Pippa Wetzell Whakatāne or Ohope in the past but describes the area as stunningly beautiful
is ‘warmth’. Pippa exudes warmth – “rugged but inviting,” she declares. The night before, she hosted the Quota
in spades. Dressed in comfy International charity event “Pippa & a bit of spice” held at the Baptist Church
(yet stylish) grey trackpants and in Whakatāne to raise funds for the TECT Rescue Helicopter Bay of Plenty. Her
a loose black top, Pippa is at impressions of Whakatāne so far are favourable, and she thoroughly enjoyed
once welcoming and friendly, her night with the locals, describing the evening – which included auctions,
displaying that relatable Kiwi raffles, a fashion show and a Q&A session –as “brilliant”.
charm we know and love. “Let’s
go out on the deck with a cuppa “Whakatāne seems to me like one of those big small towns,” she muses. “One of
and sit in the sunshine,” she says, those places where you maintain those connections even when you leave.”
leading us out onto the balcony
of her third-floor apartment It was through a family connection (Pippa’s dad is good friends with one of
situated at the beautiful Ohope the event organisers) that Pippa was asked to host the evening and thought it
Beach Resort. sounded like fun. She is selective when it comes to what she gets involved with
these days, working part-time and resisting several opportunities offered to her
to ensure she dedicates a large portion of time to her family, husband Torrin
Crowther, daughters Brodie (12), Cameron (10) and son Taj (8). The whole
family is here in the Bay, the kids lurking around the edges of our interview and
husband Torrin taking advantage of the beach setting by going for a morning
run. Pippa likes to have that flexibility in her life; this allows her to be at home
for her family much of the time, ferry the kids to their individual sporting
commitments, coach sports teams and still work part-time (she is currently
co-presenter of the television show Fair Go).

Cuppa with Pippa

WRITTEN BY KELLY DENCH

Pippa credits her strong sense of family to her part- That casual attitude is apparent when she speaks about
Samoan heritage. She tells an intriguing tale of a long-ago her children and their family dynamic. It is obvious a lot of
German ancestor who had an argument with his family humour is used in their household. “Sometimes the kids
in Germany, decided to move as far away as possible by will ask me why I let one of them sit in the front seat of the
settling in Samoa and then changed the spelling of the car and not the other,” she tells. I’ll tell them it’s because
family name from Wetzel to Wetzell to further estrange that child is my favourite.” She laughs. A silly answer for a
himself. Pippa still goes to Samoa regularly for family silly question. As a result, Pippa describes her kids as easy-
gatherings, most recently for her Dad’s 70th birthday, and going. “Although they are all quite different,” she clarifies.
is certain her Samoan background has shaped her view She describes the girls as organised and efficient and her
of the importance of family connections. She is incredibly son “like a goldfish – only one instruction at a time”. She is
proud of her Samoan heritage – an interest shared by her confident in their abilities to combat some of the modern
two daughters which she encourages as Samoa is filled issues they face like social media and the resulting FOMO
with “extremely strong and capable women”. She advises (fear of missing out). She manages their time on electronic
that one day, she would like to investigate the German devices however understands that they “work in certain
side of her ancestry and find out more about that part of situations” and are a necessary item in this high-tech
her cultural make-up. For now, her link to Samoa forms world.
an important part of her life and may also help explain her
relaxed laid-back attitude. Pippa also encourages her children to focus on the
importance of kindness, diversity and inclusiveness. She
refers to the recent events in Christchurch which she
describes as “heart-breaking”. Pippa was proud of how the
whole country reacted to the tragedy and even prouder
of her children who got involved by helping to decorate
care boxes for the families affected. She understands
that involving the children in these sorts of activities
is important and helps them to better deal with their
emotions and feelings.

As we wrap up our chat, I am again struck by how friendly
and approachable Pippa Wetzell is as she leans in for a
warm farewell hug. It feels like I have just had a visit with
a friend and not with a well-known Kiwi personality who
I used to watch on the TVNZ Breakfast show with Paul
Henry in 2007 through to 2010. A warm, welcoming and
wonderful woman.

... focus on the importance
of kindness, diversity
and inclusiveness...

MUMMA’S Leave to soak for 30 minutes. Add the MUSHROOM
MEATBALLS rest of the ingredients until combined. GNOCCHI
In the palm of your hand press in a
Ingredients: square of cheese into a clump of mince Ingredients:
• 400g prime mince and roll tight. Roll the meatballs into Gluten Free Flour
• ½ cup of milk some breadcrumbs and place in the • 1 cup rice flour
• 1 egg fridge for 30 minutes to 1 hour. • 1 cup corn flour
• 1 piece of stale bread, broken up into • ½ cup tapioca flour
Making the Red Sauce - quick and easy!
small pieces. Gnocchi
• 1/3 cup of breadcrumbs • Good dash of olive oil • 600 gm mashed potato
• Handfull of flat leave parsley, diced • ½ red onion, diced • 200gm gluten free flour
• ½ red onion • 3 garlic cloves, diced • 1tsp guar gum
• 3 garlic cloves, finely grated • 3 cans of Budget diced tomatoes • 1 egg
• Salt and pepper • Handful of fresh basil • 1 tbsp truffle oil
• Extra breadcrumbs for coating the • Salt and Pepper
• Salt & pepper
meatballs Method: Heat pot with some olive oil,
• Mozzarella cheese cut into small cook the onion and garlic, then add the Pickled Shiitake
cans of tomatoes and season with salt • Rehydrated shiitake mushrooms
squares (Colby is also fine) and pepper. • 1 cup white vinegar
• 1 cup soy sauce
Method: Place the mince in the milk Add in fresh basil and simmer on a • ¾ cup sugar
and, with the back of a fork, press low heat for 30 minutes. If the sauce
around the mince to help soften. appears too thick, add in ½ glass of • Bay leaf
water.
Mushroon Gnocchi
Remove meatballs from the fridge, • 125gm gnocchi (approximately 7-8
fry them off in a pan with some olive
oil - they do need to be cooked in gnocchi depending on size)
the middle, just a quick pan fry to add • 75gm cooked field mushrooms
colour. • 75gm cooked button mushrooms
• 30gm pickled shitake
Place the meatballs in the red sauce • 30gm diced onions
and simmer for 30 minutes on very low • 15gm roasted garlic cloves
heat. • 15gm toasted chilli walnuts
• 30gm blue cheese
Brought to you by:
• Micro cress for garnish
SNAPPER with Parmesan Egg Batter
Method:
Ingredients: in parmesan cheese. Heat pan with a
• 4 x 125g (approx.) fish fillets, skin good drizzle of rice bran oil. Gluten Free Flour
Add all flours and thoroughly mix
removed Coat fish fillet in the flour, dip in the
• ¼ cup flour - seasoned with salt and beaten egg then put into the pan, Gnocchi
cooking fish on both sides until Peal, boil, mash potatoes – return to
pepper – extra flour if making more golden. Place on a paper towel to pot. Add Truffle oil, eggs to potato and
than four fillets drain excess oil. Serve with mayo mix well with wooden spoon. Gradually
• 3 eggs dressing add flour and gum to potato and
• ½ cup grated parmesan cheese incorporate. When potato mix forms
• Rice bran oil Mayo dressing: Take half jar of mayo, dough turn out on to floured bench.
• 400ml jar mayonnaise add in onion, capers, a dash of olive With half the dough roll with your hand
• 3 spoons red onion, diced oil and lemon juice. Season with to form long roll, cut to desired length.
• Handful of capers pepper and you’re good to go! Once cut carefully pick up on spatula
• Good quality olive oil and place in to boiling water. When
• Paper towels Brought to you by: gnocchi floats it cooked scoop out with
spider and place in cold water. Drain
Method: Pat fish fillets dry with paper gnocchi and oil to prevent sticking
towels. Put the seasoned flour onto
a plate. Break the eggs, beat and Pickled Shiitake
season with salt and pepper and mix In a pot bring vinegar, soy, sugar and
bay leaf to a boil. Once boiled and sugar
is dissolved remove from heat. Add
mushrooms and cover.

Brought to you by:

CHECK OUR YOUR
EDITORS COOKING
DEMONSTRATIONS

SCAN ME Plum & Almond
You can view a cooking demonstration by going Chocolate Brownie
to the La Vita Facebook page, Instagram or our
Youtube Channel. We were so lucky to be given
Scan the QR code to go directly to the links!! some yummy chocolate donated
from Whittakers for our Long
BIG THANK YOU TO ALL OUR SPONSORS: Lunch’s goodie bags.

All equipment used in our online videos was sponsored by: Judge, Stella and I took mine home and made this
Di Ántonio which are available from The Good Life, Whakatāne. yummy Brownie

PRODUCTION TEAM: Shaun Greaves \ CREW SUPPORT & MAKE UP: Bianca Turner Ingredients:
• 2 blocks of Whittakers Plum and

Almond – Chopped into chunks
• 250g butter
• ½ dark cocoa
• 1 ½ cups brown Sugar
• 4 eggs
• 1 cup flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• Icing sugar for dusting

Method: Preheat oven to 180°C
bake. Line a sponge roll tin with
baking paper.

Melt butter in a saucepan mix in
cocoa and sugar remove from
heat.

Add eggs and mix well, then
add vanilla essence. Sift in flour
and baking powder and mix to
combine. Pour into prepared tin.

Press chunks of the Plum and
Almond chocolate into the
brownie.

Bake for 25-30 minutes or until
brownie springs back when
touched lightly dust with some
icing sugar and your good to go!

Announcing
Our Dancers

In partne ship w th

Rt. Hon Louise Upston & Rikihana Smallman Jen Smith & Ross Humphrey

Lisa Nairne & Henry Reihana Lucy Baxter & Daryl Martin Rosanne Jollands & Mike Riordan

Tracey Thompson & Hellmuth Hartung Renee Farmer & Garth Beker Michelle Barnett & Brad Davidson

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Tamzin Blair feels her style is constantly evolving. She has always had a love of the human figure
and its mysticism that can be seen as she paints, which is portrayed in many of her artwork. Tamzin
is currently interested in surrealism which is adding elements of surprise into her art and feels her

artwork is now giving her the freedom to express emotion.

She is a self-taught artist and has “Part of the beauty of working most of her artwork was of the female
been drawing and painting since on glass or acrylic resin is that form. Some of her artwork is still
she was very young, with her first translucence becomes one of your available at The Art Lounge.
solo exhibition in her late twenties in ‘paints’,” she says. Other galleries Tamzin supplies are:
2002. During this time, she preferred For Artsake in Ōhope and Next Door
painting and drawing models in the “For centuries, people have enjoyed Gallery in Birkenhead, Auckland.
nude and asked her friends to be the the beauty of stained-glass window
models, however she took photos so art. I wanted to capture my own For any more information
it wasn’t so time consuming for her interpretation in ‘windows’ that could about Tamzin’s art, visit:
friends to pose. Later in her life she be hung on a wall.” www.tamzinblair.com
started painting her children and they
were her models for a number of Tamzin also works part-time as an Interviewed by:
years. early childhood teacher. She says she Linda Tutu
is captivated by the children’s sense of Photos supplied
In 2016 she started studying glass freedom and is motivated to portray
painting techniques and working their essence of innocence and their
on glass and acrylic resin to create enthusiastic nature in her artwork.
texture when painting the human She spends hours in her studio,
form and exploring just how far she studying and refining her paintings
could push the boundaries.  but also, at times, letting the inner
child free to just try something new.
Tamzin says she enjoys “the depth
and translucency of glass and resin. Earlier this year, Tamzin had a solo
I would like people to look into my exhibition at The Art Lounge in
paintings and discover layers and Tauranga and it was launched on
depth, colour relationships, contrasts, International Women’s Day, April 8,
harmonies." which was poignant for Tamzin as





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