Business

94G R OW T H I N D U S T RY

The Canterbury pair setting their sights on the emerging

hemp seed industry.

98TOY S TO RY

Constructing a building-brick business isn’t child’s play.

108K I W I E N T E R P R I S E

Helping first responders, diversification in the high country and a brand-new

museum up north.PH

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OG

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An entrepreneurial streak, a creative mind and a bung elbow led inventor/engineer Mark Stolten (pictured) to his “lightbulb moment” and the creation of Flexo, a clever, flexible toy-brick system.

April 2020 93

This page: The three founding members of

The Brothers Green from left, Michael Burnett, Brendon

McIntosh and Brad Lake. Opposite page:

Seeds and processing equipment at their

hemp farm in Culverden, North

Canterbury.

BY THE TIME they met in 2017, Brendon McIntosh and Brad Lake – a pharmacist and rural banker respectively – had been thinking long and hard about the health of the nation and the planet. Neither liked what they saw. On their separate paths, the Canterbury men found their way to hemp – a carbon-sinking crop that thrives in New Zealand without pesticides, and produces nutritious and versatile seeds with numerous uses.

The chemist was wowed by its potential as a health product; the banker was in awe

of its sustainability for agriculture. Despite hemp seed being prohibited for human consumption at the time, McIntosh and Lake were counting on that changing. When the ban was lifted in late 2018, they were ready with a range of products.

McIntosh, a Christchurch-based pharmacist, had studied nutritional and environmental medicine and was invested in his own community through Kia Kaha Chemist, the initiative he established to improve Māori health. He was also interested in health supplements, having

witnessed his university mates chug back products of questionable value and, through work, the chronic diseases caused by poor nutrition. He saw a lack of understanding about nutrition and wanted to prevent the ‘ambulance at the bottom of the cliff ’.

He was on the verge of importing pea protein from Europe to develop his own supplement when a medical student friend suggested hemp seeds. As a health professional, McIntosh initially shunned hemp seed as it was a prohibited

Growth industryWhen hemp seed was given the green light for human consumption, The Brothers

Green were ready to reap the health and environmental benefits of the crop. STO RY J O B A T E S P H OTO G R A P H Y K A T E C L A R I D G E

Business Enterprise

94 Kia Ora

product, but after studying its nutritional profile, he discovered it is nutrient-dense and a complete natural protein. “It made sense to work with something that can be grown in our backyard, so it was a no-brainer but still illegal for human consumption,” he says.

Meanwhile, Lake was working with a portfolio of rural clients in North Canterbury who were struck by the most severe drought the region had experienced in decades and a challenged dairy industry. In the early days of his career, Lake was having tough conversations with farmers at their kitchen tables. Entrenched in traditional farming practices, they lacked options to diversify.

“I was curious about what possibilities were out there and hemp kept coming up – not only could we grow it in New Zealand, it also offered diverse markets for products, and that spreads risk,” says Lake.

At the same time, he’d undergone a shoulder reconstruction, followed by six weeks of antibiotics and anti-inflammatories.

“I felt like a zombie and hated the experience,” he says. Another injury led to a second surgery and the thought of a zoned-out recovery was unacceptable.

“I looked into what I could do to help my

recovery and went down a rabbit hole of food, medicine and how lifestyle choices affect our health outcomes. I quickly came to the conclusion that there were problems with nutrition in New Zealand – we have the second most obese child population and we are the third most obese nation [in the OECD].”

He says some of the most common causes of death are related to lifestyle and he believes changing his lifestyle has reaped rewards. “I came across the benefits of a plant-based, wholefoods diet. I did a four-day fast and on the fourth day went to the gym and did a run around Godley Head. We’ve been told our whole lives that if you don’t eat you die and I felt amazing.

“After that I changed my diet and had no need for painkillers or anti-inflammatories after the surgery. Two days later I was back at

——I was curious about what

possibilities were out there and hemp kept coming up – not only could we grow it here, it also offered diverse

markets for diverse products.——

April 2020 95

Clockwise from top left: McIntosh; Hemp N’ Coffee organic vegan chocolate; Lake; Hempy Bar; Burnett; Hemp N’ Brownie organic vegan chocolate.

work – I didn’t skip a beat. The experience of changing my lifestyle to improve mental and physical health was powerful and I wanted to share it,” he says.

Lake’s research into plant-based eating led him to McIntosh who was selling hemp seed protein for dogs via his online page. The pair got talking and didn’t stop until early the following morning. “We were aligned in our thinking,” says Lake. “It was a bit of a bromance I guess.”

From that conversation in late 2017, the two made swift progress with big plans for a host of hemp-based products. In 2018, they started Kōaka, a line of skincare products. In the same year, just as hemp seed was legalised for human consumption, they won a start-up competition through the Ministry of Awesome, a Christchurch business innovation initiative. After the win, they set

up The Brothers Green as a subsidiary of their parent company, Plant Based NZ Ltd.

The third ‘brother’, supply chain and operations expert Michael Burnett, came on board early last year as a co-founder. Burnett, who rushed home from backpacking in Central America to join the venture, is the Wellington-based general manager of The Brothers Green.

The win also enabled them to launch Hempy Bar, a vegan and gluten-free snack bar for kids, made with organic New Zealand-grown hemp seed. They have a clothing line, Original Canvas, and are now in the business of hemp production – their first crop will be harvested this year. They are funnelling 10 percent of profits into funding their own health-education programme.

Until June last year, McIntosh and Lake had bankrolled The Brothers Green with

their own savings. Running several businesses while still working full time was demanding but it was hard to leave the comfort of six- figure salaries. They quit their jobs in January last year and began seeking investors. Within an hour of making their first pitch, a Queenstown-based investor was on board. It was a significant vote of confidence for The Brothers Green, which now has nine staff.

“There are many challenges to come, but it’s a lot of fun,” says Lake, who wants to eliminate chronic disease through nutrition. He also wants Canterbury to become New Zealand’s hemp base, and to encourage big business to follow their standards for packaging, natural-fibre clothing and sustainable production.

“If we can do it, why can’t they?” thebrothersgreen.co

Business Enterprise

96 Kia Ora

Copyright © 2019 Fortinet, Inc. All rights reserved. All other product or company names may be trademarks of their respective owners. Network variables, different network environments and other conditions may affect performance results. Nothing herein represents any binding commitment by Fortinet, and Fortinet disclaims all warranties, whether express or implied, except to the extent Fortinet enters a binding written contract, signed by Fortinet’s General Counsel, with a purchaser that expressly warrants that the identified product will perform according to certain expressly-identified performance metrics and, in such event, only the specific performance metrics expressly identified in such binding written contract shall be binding on Fortinet. Fortinet disclaims in full any covenants, representations, and guarantees pursuant hereto, whether express or implied.

www.fortinet.com

Visit bit.ly/Security_Stories to read more.

Motivated by money, hackers target New Zealand’s businesses.

CASE STUDY

Ever wondered why computer hackers do what

they do? The rapid growth of ransomware and

other attacks has laid their motivations clear

and it is all about money. Hackers are intent on

targeting businesses and individuals as they

seek the next big payday.

Tim Sewell, Information Security Management Lead

at managed services provider Computer Concepts

Limited (CCL) says keeping information safe has

become a far greater challenge in the cloud era.

Not only is it easier for attackers from anywhere in

the world to target your systems, but spurred on by

financial rewards, they do so at an alarming pace.

“There’s a real challenge in the sheer volume of

threats, and the number of weaknesses that can

let those threats in. Visibility is essential to safe

computing, and yet staying on top of it all can feel

impossible,” he relates.

Sewell helms the company’s managed cyber

security practice, introduced in 2015 in response

to the growing prevalence of hackers and

malware. Since then CCL has rapidly developed its

capabilities and customer base, today securing the

environments of many clients by protecting critical

data and maintaining uptime so they can focus on

core business.

He says ransomware, which locks people out of

their computers with a demand for money soon

following, is set to remain a major issue in 2020.

“Financially-motivated attacks are by far the

most common. After all, hacking is a business.

Ransomware is evolving from the lock-out scenario,

to include stealing and threatening to release

sensitive data. Hackers are always getting smarter

and making more compelling ‘value propositions’

to part people from their money.”

Even for large companies, managing security

effectively is a big challenge. The reality is

that information security today has so many

specialisations that it is more than a full-time job,

he continues. “There are few businesses that can

afford a team capable of covering all the areas to

deliver a properly secured environment,” Sewell

points out.

This goes back to the heart of CCL’s managed

security practice value proposition. They focus

on providing all businesses with comprehensive

enterprise-grade data protection services.

Sewell is pragmatic about both protection and

– arguably more importantly – recovery from a

successful cyber-attack. “The reality is that every

organisation will eventually suffer a breach. And

that’s why security isn’t only about prevention, it is

about response and recovery, too.”

That includes effective incident response, backup

and recovery regimes. “If anyone says they can

protect your business 100%, unfortunately that

wouldn’t be true. No technology is perfect, and

you cannot eliminate human error. We combine the

best available technology, with the best people and

processes. Part of that is monitoring what does

get through and knowing how to respond and

remediate. And that delivers the assurance for our

customers to do business with confidence.”

The company’s practice is powered by Fortinet, an industry leading network security company with a strong presence in New Zealand. CCL’s team of skilled and qualified engineers work closely with Fortinet for the delivery of a practice which consistently performs to the highest standard possible.

Tim SewellInformation Security Management Lead Computer Concepts Limited (CCL)

INSPIRATION CAN STRIKE anywhere. In Mark Stolten’s case it was at a physiotherapy clinic a few years ago. The Auckland-based entrepreneur/inventor and developer of innovative toys and games, had been pondering ways to make brick systems such as Lego more flexible and kinetic – to bring them to life. Waiting for treatment on a problem elbow, Stolten became transfixed by a poster of the human body without skin.

“I stood up and looked closer. The complexity of the tendons, the ligaments, muscles and bones – it was a wonder to me.” His mind leaped to watching an Olympic gymnast on the mat, the seemingly boneless fluidity of her tumbling and rolling. “It was one of those beautiful lightbulb moments.”

Cue the advent of Flexo, Stolten’s patented system of bricks that connect using silicon ‘tendons’. Refined in his backyard shed using

a 3D printer, Flexo doesn’t so much compete against traditional fixed-brick systems as extend them – a selling point for parents who have already invested heavily in Lego and the like. “I salute Lego – I have such admiration for what they’ve achieved,” says Stolten. “But the whole concept of Flexo is to create a new universe of play.”

Flexo’s beauty is its flexibility. Stolten’s first creation was a brick bow that fired an arrow 24-odd metres. On Flexo’s YouTube channel there are stop-motion tutorials on how to make everything from a toy trampoline to a catapult to Christmas baubles. “There’s a lady who has made a complete dress out of Flexo. One of my staff came in the other day and created a desk lamp with glow-in-the-dark tendons. It blows your mind.”

Creativity is in his blood. As a kid he “modified all kinds of things”, including the

exhaust of his father’s Chrysler Valiant Hemi Pacer using a hacksaw and a baked-bean can.

School was a mixed experience – his dyslexia made learning difficult – and he soon left to take up an apprenticeship at New Zealand Railways’ Lower Hutt workshop. He eventually completed an engineering degree at the University of Auckland, a master’s in electrical and electronic engineering in the UK, and then an MBA.

In a way, dyslexia has been a gift, says Stolten, who describes his first experience of seeing 3D digital design software in action as a revelation. “I sat there with my mouth open, going ‘Oh my gosh, that’s exactly what happens in my head.’”

Dyslexia certainly didn’t cramp his career, which included a leadership role at the New Zealand arm of Danish engineering powerhouse Danfoss. He says he eventually

Toy storySeeing a poster showing the inner workings of the human body was a lightbulb moment for the Kiwi inventor behind a versatile, flexible building-brick system.

STO RY M A T T P H I L P P H OTO G R A P H Y T O D D E Y R E

98 Kia Ora

Business Innovation

This page: The inventor of Flexo, Mark Stolten, with his flexible brick system. Opposite page clockwise from far left: A rainbow shoulder bag made from Flexo; a toy vehicle; some of the bricks that can be teamed with tendons.

April 2020 99

left the corporate world because he wanted to create a business that would plough profits into philanthropic causes. But you suspect he also missed the inventing.

Until now, Stolten has licensed or sold his intellectual property to larger toy companies. There was a fishing game, for example, he created to encourage fathers to spend more time playing with their kids.

Flexo is the first innovation he and his small team are commercialising and marketing themselves, encouraged by a 2017 Kickstarter campaign managed by Stolten’s son James that raised $296,000, and more recent crowd-funding that netted $60,000.

Why this one? He sees so much potential, but also because Flexo is so powerful at encouraging creative play, particularly among girls. “The boys love it as well, but they’re more into the guns and the recoil aspect. Girls are keen to create all kinds of items,” says Stolten, who aims to do what he can to foster girls’ interest in STEM (science, technology, engineering, maths) subjects. “Through the ages of six to 12, our girls are awakened with creativity. If we can create a platform where they get confidence in their building, design and construction, that will take them more into the sciences and engineering. We can be part of that change.”

Flexo has been sold through distributors and companies in New Zealand, Australia, the US, Canada and Japan, as well as globally through its website. Stolten says Flexo NZ is now seeking investment to expand. “We have huge opportunities in front of us, including a deal with a well-known US company to produce a co-branded product.”

Other developments he’s keen to push include making the product from recycled plastic. The ‘clutch’ in the brick makes it a tricky proposition, but not impossible.

“We’re working with some really smart New Zealand companies,” says Stolten, who also wants to combine the physical product with a digital platform.

“We have some exciting ideas that would allow a kid to design on their device, buy the bricks, create it, and then play with it. So it’s about using digital technology and kinesthetic play.”

Inspiration continues to strike, apparently. “It’s all possible,” he says. “It’s just a question of how creative you want to be.” flexo.nz

Clockwise from far left: Flexo examples, including some you can wear; Flexo and Mecabricks, a 3D modelling tool; inventor

Stolten takes a break; love swans; an octopus set, just one of a number of concept designs; a dragon with wings that flap.

100 Kia Ora

Business Innovation

Farrah’s Superbeet Wrap.

From small beginnings hand-rolling flour tortillas for the local hospitality industry, market leader Farrah’s is gearing up to go global.

THAT’S A WRAPBusiness promotion

CS25535_KiaOra_Apr20_BNZ_5XPGS_1 2020-03-09T12:28:17+13:00

ambitious project yet: a state-of-the-art

factory in Upper Hutt.

The methodology hasn’t changed much

in two decades but as a business, Farrah’s

has come a long way: they’ve continued

to expand, invested in machinery that

automated processes, innovated, and

now have a staff of 65 at the factory,

with another 200 involved in sales and

distribution to supermarkets and food

stores around the country.

The new decade is the start of a new

phase for the couple and their team: Farrah’s

HQ moved into its new factory at the start

of this year as the company pursues export

growth. “More investment in automation

and some exciting product innovation has

helped us raise the bar, which is going to

allow us to make a better product for our

customers and help us achieve our growth

ambitions for the domestic and export

market,” says Jovan Čanak. 

BNZ has been an important part of

Farrah’s journey. “BNZ has been a fantastic

fit for our business. If I think about our first

interaction, what stood out for me is that

they had a really clear-cut customer-

centric culture. And what’s come from

that is a true sense of partnership and

engagement to support Farrah’s strategic

objectives and our future,” says Čanak.

farrahs.co.nz

Get connected with a BNZ Partner. Call us on 0800 273 916

The views and claims expressed by the individuals in this material are those of the individuals and do not represent the views of Bank of New Zealand. This material is for general information purposes only and is not personalised financial, legal or tax advice.

Farrah & Jovan Čanak’s tips for success• Never underestimate the importance of

knowing what you want and be relentlessly

focused on realising the vision.

• Establish good governance, it’s the

headlights to avoid the potholes on

the road.

• Understand your customer, find the

best ways to connect with them.

• Be committed to making the best

product and don’t try and be everything

to everyone.

• Always lead, don’t fall into the trap

of following.

Jovan and Farrah Čanak.

 The namesake of Farrah’s wraps has

a simple philosophy about life: “Grow

old with no regrets,” says Farrah

Čanak, who with husband Jovan, took a

leap of faith to start a specialist bakery

making wraps and tortillas two decades

ago when they were just in their 20s.

“Hindsight is a fantastic thing,” she says,

“but you only know what you know at the

time. You have to believe in yourself, and if it’s

something you really want to do, you have to

be relentless in the pursuit of your goal.”

Farrah’s is now the biggest producer of

wraps and flour tortillas in New Zealand. The

original idea for the business came from a

chance conversation with a friend. The story

is so simple, it’s printed on the back of every

packet of wraps: “It was the summer of ‘99

when our friend Jimmy, who owned a local

kebab shop, commented that he couldn’t

find a tortilla wrap that wouldn’t crack or

split when rolled – this sparked an idea.”

The couple taught themselves how to

make flour tortillas the traditional way –

hand rolling the dough balls, stretching

them and cooking them over an open

flame hot plate. They visited Mexico to

research different techniques, and then

the US, where tortillas were beginning to

be called wraps. “Mexican food wasn’t

popular here then, so we started calling

them wraps too,” says Farrah’s Managing

Director, Jovan Čanak.

Their first bakery was located in a

renovated former fish and chip shop in

Wellington, where they worked long hours

making wraps for the local hospitality

industry. Twenty-one summers and

millions of wraps later, they’re the market

leader in New Zealand and have just

put the finishing touches to their most

——

You have to believe in yourself, and if it’s something you really want to do, you have

to be relentless in the pursuit of your goal.

——

CS25535_KiaOra_Apr20_BNZ_5XPGS_2 2020-03-09T12:30:32+13:00

The views and claims expressed by the individuals in this material are those of the individuals and do not represent the views of Bank of New Zealand. This material is for general information purposes only and is not personalised financial, legal or tax advice.

Artisan organic juice and sparkling

water company Almighty is helping

Kiwi kids by donating 10 percent of

its annual profits to the Edible Education

initiative, which teaches children in schools

about growing and cooking healthy foods.

Almighty’s commitment to teaching kids

about food is one of its core values, says

Director Ben Lenart. “Investing in children

and valuing the communities they live in is

the way for us, as a business, to facilitate

long-term change to diets,” he says.

Lenart started the business with a juice

bar in Wellington, which specialised in

premium organic juices that had a limited

shelf life due to the freshness of the

ingredients. “We learned quite quickly

it wasn’t a scalable business model, so

we evolved it into Almighty in 2015. We

wanted to maintain the ethos of premium

organic juice in glass bottles, but make it

widely available at a more accessible price

point,” says Lenart.

It proved to be the turning point.

Almighty fruit and vegetable juices are

now stocked in about 1000 outlets in New

Zealand and exported to Australia and

Singapore. Last year the business also

launched a range of canned charcoal-

filtered sparkling waters that have natural

flavours derived from real fruit and don’t

contain sugar.

On the financial side, Almighty has been

with BNZ since inception. The team holds

meetings in BNZ Partners Centres – a free

space for Partners’ customers to work

and hold events throughout New Zealand.

Ben Lenart’s advice for business ownersWin slowly.

Failing fast has its place, but a lot of

successful businesses have ground out

a win over a long period of time.

Take a balanced approach.

Eat and drink well, exercise, don’t work

crazy hours and have interests outside

of work.

Work with good people.

Your team is critical to success, so try

to work with really smart people that

you like.

“BNZ’s Partners Centres are a great

resource for a business like ours,” he says.

The fledgling company had its share of

speed bumps: “We are a small business

and we’re competing with some big

multinationals that have an extremely wide

distribution network, savvy marketing

teams and large budgets,” he says. “That’s

always challenging for a growing business.

There have been times when we’ve really

needed extra support in terms of debt and

equity, and BNZ has been a great partner

in that respect.”

drinkalmighty.com

Get connected with a BNZ Partner. Call us on 0800 273 916

TASTE SENSATIONA New Zealand beverage

company with big ambitions.

——

BNZ’s Partners Centres are a great resource for

a business like ours.——

Almighty Sparkling

Waters.

Ben Lenart, Director, Almighty.

Business promotion

CS25535_KiaOra_Apr20_BNZ_5XPGS_3 2020-03-09T12:33:47+13:00

How do you stay connected to your SME business customers?I travel the country meeting our people

and customers. Earlier this year in Kaitaia,

I had lunch with the owners of The Gecko

Cafe, Don and Helen Munro, who aspire to

expand and diversify their thriving small

business while supporting their local

community. Meeting aspirational business

owners is motivating.

What excites you about New Zealand SME businesses?They want to create a better life for

themselves, their families and the places

they call home. Don and Helen care

deeply for their community and so many

of our customers have this in common.

They are prepared to take risks to create

employment, industry and excitement in

their region. They are proof that ideas and

vision coupled with hard work and the right

partner can create something new and

enduring. These are the people prepared

to put it all on the line for an idea.

Further down the road, near Kerikeri,

LIVING THE DREAMAngie Mentis, CEO Bank of New Zealand, talks about

the vision and sense of community driving SME growth.

Waipapa Pine Ltd has turned what was an

insolvent sawmill into one of Northland’s

largest and fastest growing businesses.

With a scale and complexity unrivalled in

the region, Waipapa Pine Ltd has developed

a strong presence domestically and is

exploring international markets. The owners

are full of energy and excitement, and their

focus on sustainability, community and

investing in their people is impressive.

What advice would you give SME businesses looking to grow?My father ran a successful small business

– I learned a lot from him. You need a great

product and service, the right people and

partners to assist you, and a good strategy.

You need to understand and respect your

customers, and always be looking for

new opportunities.

What strikes me during my conversations

with business owners is that their dreams

never stop – they are constantly innovating

and working on new ideas.

Not content with just running a cafe,

Don and Helen set up a catering business.

97%SMEs account for 97% of New

Zealand businesses

3rdNearly a third of all Kiwis are

employed by SMEs

28%of New Zealand’s GDP is produced by SMEs

A nation of entrepreneurs

Don bought a coffee roaster, taught himself

the art and now supplies his Moko coffee

beans to other businesses and via a retail

space in the cafe. They are also turning

some commercial property into a shared

work space for the itinerant workforce that

services Northland’s agricultural industry.

Don and Helen see opportunities

everywhere. They are diversifying and

delivering new products and services that

their customers and community want

and need.

This endeavour is indicative of SMEs

across New Zealand who are constantly

looking at new products and services,

different ways to grow their businesses

and ways to support their communities.

Grow your business with BNZ. Call us on 0800 269 763

——

What strikes me during my conversations with

business owners is that their dreams never stop

– they are constantly innovating and working on

new ideas.——

Angie Mentis, CEO Bank of New Zealand.

This material is for general information purposes only and is not personalised financial, legal or tax advice.

CS25535_KiaOra_Apr20_BNZ_5XPGS_4 2020-03-09T14:58:56+13:00

 When Kiwi startup The Pure Food

Co won the Supreme Award at

the 2019 New Zealand Food

Awards, it was a seminal moment for co-

founder Sam Bridgewater.

Six years earlier, Bridgewater and Maia

Royal had started The Pure Food Co with

the aim of producing high-quality blended

meals, fortified with protein and nutrients,

for people who have difficulties swallowing

and eating.

Their quest began after a family

member of Bridgewater’s was unable

to get the nutrition he needed during a

battle with cancer. Bridgewater and Royal,

friends since school days in Wellington,

set out to discover how other people with

such challenges cope; it quickly became

apparent that there were a huge number

of people – many of them elderly – in

New Zealand who needed better nutrition

and meals.

Aged-care providers and hospitals

around New Zealand and Australia make

up a large proportion of Pure Food Co’s

market, but the company’s protein-

enriched puree products for those with

swallowing difficulties – also used as bases

for fortified soups and smoothies – are

associated with improved clinical outcomes

for those consuming them.

“The market has changed since we

started,” he says. “Fortified food wasn’t

a ‘thing’ back then. There’s now a global

trend towards better nutrition and

sustainable protein in food.”

The New Zealand Food Awards win gave

The Pure Food Co the recognition they

needed. “We are trying to educate people

about the difference between taking

supplements, or having a way of getting

that natural nutrition from your food. To

win that award as a fortified-food company

was pretty cool,” says Bridgewater.

The Pure Food Co was also recognised

in the 2019 Deloitte Fast 50 – which

celebrates New Zealand’s fastest growing

companies – for its impressive revenue

growth of more than 234 percent.

BNZ has been an integral part of their

The views and claims expressed by the individuals in this material are those of the individuals and do not represent the views of Bank of New Zealand. This material is for general information purposes only and is not personalised financial, legal or tax advice.

——

The thing I’m most proud of is we are starting to

feed the world with food that’s sourced locally and technology that’s

developed in New Zealand.——

journey. “BNZ has always been supportive

– they understand innovation and growth

companies,” he says.

For Bridgewater, Royal and the team

at Pure Food Co, 2020 is shaping up

to be another big year as they prepare

the company, which already exports to

Australia, to go global. A new factory in

Auckland is a major part of that expansion.

“The thing I’m most proud of is we are

starting to feed the world with food that’s

sourced locally and technology that’s

developed in New Zealand.”

thepurefoodco.com

Get connected with a BNZ Partner. Call us on 0800 273 916

Sam Bridgewater’s three business lessonsHave a clear long-term vision.Our single focus is to nourish the world’s

older people through food and nutrition.

Develop people and culture early.Invest in attracting, developing and

retaining great people who share

your values.

Be forward thinking.Encourage feedback and innovate

quickly. We’re always looking for the

next thing, whether it’s nutrition, research

or technology.

Co-Founders Sam Bridgewater and Maia Royal.

FORTIFIED FOODThe plight of a family member

struggling with an illness was

the inspiration for an award-

winning food business.

Business Promotion

CS25535_KiaOra_Apr20_BNZ_5XPGS_5 2020-03-09T12:36:18+13:00

THE NEW FLEXI DEBIT FOR BUSINESS VISA

Running a small business means you’re on the go, all the time. You need a debit card that keeps up with you, and helps make managing business expenses easier.

BNZ’s new Flexi Debit for Business Visa gives you the power to pay for everyday expenses directly from your business account, all while using your own funds. Giving you the flexibility to pay for the things your business needs, whether you’re in store, online, or even overseas.

And better still, the Flexi Debit for Business Visa comes with the advantage of Visa’s business service offers — a range of benefits and services with various providers designed to make life easier and help grow your business.

Pay like you mean business with Bank of New Zealand.

VISIT BNZ.CO.NZ/DEBITVISA TO FIND OUT MORE

Foreign currency service fees may apply. Eligibility criteria, terms and fees apply.

EXPIRESEND OF

FLEXI DEBITfor Business

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KIWI ENTERPRISENews from the country’s movers, shakers and innovators.

BY M A T T P H I L P

What’s your best business advice? Building a business takes resilience, energy and dedication, so surround yourself with people who motivate and inspire you.

What asset do you value most? Having a compelling purpose has been instrumental in building a strong team culture as we grow. Our teams in New Zealand and Tonga have a sense of ownership in the business’ planning, problem-solving and success.

What’s the most challenging part of the sustainability journey? Balancing purpose with financial growth aspirations, so we can sustainably deliver through future Tongan generations.

What are you most proud of? Features in The Wall Street Journal and The New York Times, and our vanilla being on the menu at Eleven Madison Park in New York, were ‘pinch me’ moments. However, I’m most proud of the team I’ve built, from our farmers in Tonga to our directors.

What’s been the smallest change that’s had the biggest impact? Dipping our toes into the US digital online space. Within a year, it became a quarter of our revenue.

A successful co-operative needs what? Good governance matters, and engaged directors who are experts in their field.

In hindsight, what would you have done differently? Built a team quicker. Investing in key people and taking them on the journey makes it more enjoyable.

The future of food is... transparency and traceability. heilalavanilla.co.nz

S E RV I C E C LO S E TO T H E H E A R TThere’s no rest for first responders. Last year the St John ambulance service received more than 540,000 emergency calls – up 13,000 on the previous year. And you can expect that trend to continue.

“As New Zealand’s population climbs, our ageing population grows and with more complex health needs, the pressure on our service increases,” says St John Director of Customers and Supporters Pete Loveridge. That pressure is across the board, too, with St John providing frontline emergency response to nearly 90 percent of New Zealanders across 97 percent of the country, from big cities to remote rural villages.

Partly, the service is Government funded (about 70 percent), but the charity relies heavily on public donations for the rest. All of which makes the St John Heart of Gold

Co-founder, CEO of Heilala Vanilla, based in Tauranga and Tonga.

Q&AJennifer Boggiss

Annual Appeal critical for the ambulance service – and for those it helps.

“This year, funds raised will go towards purchasing new ambulances and providing officers with life-saving medical equipment, so we can continue to be there for all New Zealanders,” Loveridge says.heartofgold.org.nz, stjohn.org.nz

——Funds raised will go towards purchasing new ambulances and providing officers with

life-saving equipment, so we can continue to be there for

all New Zealanders.——

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P U F F P I E C EWhen a pool toy pops, fades, or falls from favour, its fate is sealed. The inflatable swans you see at the beach are made of non-recyclable PVC, so the only option for disposal has been the landfill – until now. Founded by Aucklander Nina Darrah, I Used to Be turns inflatables into bags and more. Darrah won’t take any old rubbish – your mouldy PVC flamingo, for instance – but any good-condition species are welcome. So go on, repurpose your porpoise. iusedtobe.co.nz

R E M E M B E R T H E MBaptised by fire in Greece and Crete, and then hardened in the North African campaigns during World War II, the 28th (Māori) Battalion suffered the highest casualty rate of any New Zealand battalion – and every man who served was a volunteer. The stories of the Māori Battalion and the Pioneer Battalion of World War I are the major focus of the first area of the new $15m Te Rau Aroha museum, which opened at the Waitangi Treaty Grounds in February. A space is dedicated to the Māori Battalion’s A Company, from Northland and Auckland, and a memorial room is inscribed with the names of all 3600 battalion members. waitangi.org.nz

The art of diversityButton-nosed, Buddha-cheeked and with a hint of moko on the chin, QT is the kewpie doll-influenced sculpture that anchors a new initiative by Māori artist Shane Hansen. The idea behind Te Kotahi Project is that Hansen works with community groups to create artworks that start conversations and celebrate diversity – cultural, sexual, religious, professional and more. To raise awareness, he is installing QT versions around the country. tekotahiproject.co

AC T I O N S TAT I O NDiversification is the name of the game in the New Zealand high country. At Mt Somers Station, a storied 3800ha property in the mid-Canterbury foothills, David and Kate Acland have gone a step further than most, adding two kinds of honey, lambswool blankets and sparkling honey mead to their sheep, deer, beef and dairy operation. The honey and mead are the fruits of a 450-hive beekeeping enterprise in retired native bush on the property, while the 100 percent pure lambswool is spun and woven into blankets in New Zealand. mtsomersstation.co.nz

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Business Briefs

Success through Specialisation

HOSPITALITY TOURISM HEALTHCARE AGRICULTURE CHILDCARECORPORATE

Despite the overwhelming hype that the baby boomer business market will soon be ‘booming’ itself, the reality is that it’s just business as usual. Expectations for a tidal wave of these businesses hitting the market is not supported by the statistics.

By the end of 2019, there were approximately 546,735 registered businesses in New Zealand, of which 98% were categorised as SME’s (small and medium-sized enterprises). Of those, 388,000 have no business to sell as they don’t have employees and are either trust or shell companies. That’s a large chunk of businesses that can be immediately erased from the market equation.

At ABC Business Sales, we’ve surveyed the numbers and have worked out that there are approximately 52,000 SME businesses in NZ with 6-50 employees. Of that number, our experience tells us that 1 in 3 businesses currently coming to market are owned by baby boomers, and will need to transition ownership over the next 10 years due to retirement. That’s about 1,700 businesses annually. In total, the New Zealand market transitions about 2,000 businesses a year – that’s all consistent with business transitions/sales being in a “business as usual state”

The actual reality is that demand is far exceeding supply, and as per the above paragraph, the amount of businesses set to come on sale is consistent with current market activity, providing no material difference to current volumes.

On the positive side, it’s a sellers’ market out there, and businesses are in high demand – particularly quality businesses with certain characteristics. At ABC we are seeing a high volume of buyers in the market looking for businesses where; the owner doesn’t have to work fulltime, there is an element of recurring or contractual revenue; it’s generating $250 - $750k in profit per annum; and the sale value is between $1.0m - $4.0m.

For example, we’ve just seen a food manufacturing business go on the market. It was listed on a Friday, it quickly received 35 inquiries, and sold on the Tuesday.

People are lining up to buy these businesses and, at ABC Business Sales, we get an influx of phone calls every day from prospective purchasers.

But as the baby boomers are moving on, millennials are moving in. This comes with some new challenges in terms of selling and buying, meaning owners should be thinking about different structures that can make for a successful handover.

As they’re not benefactors of a housing boom, millennials likely don’t have a huge amount of equity. As a result, their purchasing options are restricted by lack of access to the credit they need. The challenge here is in finding ways to help millennials buy businesses from boomers in a way that everybody wins.

As a transition model, when selling to a young buyer, one option for an owner is vendor finance. This is where the buyer pays an agreed percentage upfront for the business and makes repayments to the seller over time to compensate the owner for the remaining percentage. For example, the original business owner might sell 50% of the company and have the new owner buy the remaining 50% over time. If a business is worth $2m and the bank provides $1m of lending secured by assets & shares in the business, the buyer could pay off the remaining balance of $1.0m using the profits of the business over time. Standard time periods for vendor finance usually ranges between 1-3yrs.

With restricted credit options moving forward, baby boomers ultimately need to consider different methods that will accommodate a new kind of buyer.

In summary, we do not believe there is a tidal wave of baby boomer businesses hitting the market in the next 10yrs; instead there will continue to be a steady volume of businesses coming to market consistent with previous years statistics. The current market dynamics are that demand is actually exceeding supply for high quality businesses that meet certain criteria. The new generation of buyers are less likely to have large amounts of equity to invest in purchasing businesses, so existing owners will need to offer flexible transition & funding structures to complete a successful sales process with these younger buyers.

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Culture

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114G R A P E E X P E C TAT I O N S

A documentary follows all the drama of harvest time.

116O N T H E M E N U

The best of Gisborne’s wine, food and hospo scene.

N E W & I N T E R E S T I N G

118 Food, wine, beerSnacking and sipping

around the country.124 Top gear

A sassy electric vehicle and covetable tech gear.

128 Wear it, do itWarm up to autumn and the

power of regular exercise.

Gisborne’s Curbside Kitchen owner Verity Hollings with Darcy the retro camper van-turned Curbside Cafe food truck, which takes gourmet flavours to Gisborne and the East Coast beaches.

April 2020 113

VITICULTURE CADET Jess Marston spent 16 years swimming competitively. She didn’t get to the Olympics, but all those early morning and post-school training sessions turned out to be perfect preparation for working her first grape harvest.

“Everyone had told me about harvests they’d done, trying to prepare me – scare me – but the 12-hour shifts didn’t faze me,” says Marston, who is one of the stars of Vintage, a feature-length documentary that follows winemaker Villa Maria’s 2019 vintage season in Hawke’s Bay and Marlborough. In the film, Marston is joined by the company’s chief winemaker Nick Picone, Marlborough regional viticulturalist Stu Dudley and chief viticulturalist Ollie Powrie.

“Wine is sunshine, held together by water,” Galileo reportedly said. Producing the stuff, however, involves blood, sweat and tears. Harvest time is notoriously intense, a six-week race against the clock that will either make or break a wine label’s year.

The documentary, which was produced and directed by Colin West and is now available on Air New Zealand international flights and ThreeNow, captures the trials of Villa Maria’s

Grape expectationsA documentary about winemaker Villa Maria’s 2019 harvest is vintage viewing.

Villa Maria chief winemaker Nick Picone.

vineyard and winery crews. “We actually had a brilliant season in 2019, after a couple of challenging years,” says Picone. “There was a beautiful, settled harvest window.”

A 22-year veteran of the wine industry, Picone has experienced the full range of weather, crop and working conditions at harvest time. While it remains a brain- and body-sapping exercise, it’s not quite the trial by fire of his early years.

“That was a different time in the industry. We were working 32 days straight for a minimum 12 hours a day, and often up to 14 hours. Looking back, that seems crazy, but people in this industry love wine so much, and they’re there to get the experience, and it’s just what you do. Thankfully, we’re not running that kind of schedule these days.”

He now looks forward to vintage. “I used to feel the pressure when I was younger, but now for six weeks the rest of the business takes a back seat and I get to fully focus on making wine.

“It’s the part of my job I love, the part that comes naturally,” Picone says. “And it brings out the best in people, I think. There’s camaraderie, with the winemakers working

closely with our viticulturists to get the absolute best of the season.”

For Marston, a Kiwi who graduated from Washington State University’s viticulture and enology programme in 2018, her first vintage was all about soaking up knowledge. When she wasn’t supervising machine harvesting or hand-picking in the Wairau Valley or Awatere Valley vineyards, she shadowed Stu Dudley and senior Marlborough winemaker Helen Morrison.

“I had all this theory from class about how a harvest is put together. It was cool to put that together with the practice – to see how picking decisions are made, the logistics and how that fits with which blocks are ripening, staffing and coordination with the winery.”

In fine harvest tradition, it culminated in a party. “It was a nice way of celebrating all the hard work, and saying ‘cheers’ to the season.”

What can we expect from the 2019 vintage? Picone is content. “It was such a unique harvest in a way, because we got this incredible quality across all of these different varietals from different regions. So it’s something to be really excited by.” villamariawine.co.nz V

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GisborneWay out east, where the surf rolls in and the vineyards are bathed in sunshine, there’s a thriving hospitality scene. So head to Gisborne and take a tour to delight the taste buds. BY S H A R O N S T E P H E N S O N

EatC U R B S I D E K I TC H E NUnpretentious, welcoming and big-hearted – that’s how they roll in Gizzie – and this neighbourhood cafe is no exception. Brit Verity Hollings came to Gisborne via Ballymaloe Cookery School in Ireland and a Michelin-starred restaurant that attracted customers such as Led Zeppelin. Six months ago she turned this former doughnut shop into a compact cafe where the cabinet food runs to tasty salads such as spice-roasted cauliflower with pomegranate, as well as prune, apple, sage and pork sausage rolls. Everything is made from scratch including the cleverly conceived doughnuts (try the tiramisu flavour). curbsidekitchen.online

U S S C O B A R & B I S T R OMaybe you’re here for the snapper ravioli with chardonnay cream and brioche crumble. Or perhaps the seared venison with fried cauliflower or the spiced-beef koftas. Either way, you’ll leave happy, knowing you’ve sampled one of the region’s best restaurants. The name comes from the former Union Steam Ship Company offices this stylish eatery now occupies. Owner/head chef Thomas Boyce’s one-page hand-written menu plays with a broad range of fresh, locally sourced ingredients and flavours. Make sure you save room for chef Alifa Khan’s deliciously sweet, entirely addictive gulab jamun, or Indian doughnuts. ussco.co.nz

T H E WO R K S If a core value of a restaurant is to reflect its location, this crowd-pleasing eatery is bang on target. Located beside the inner-harbour, not far from where the seafood is plucked daily, this is as fresh and local as it comes. You can’t miss the historic building, once a freezing works famous for having the largest

brick facade in the southern hemisphere. Owner Kyriakos Hatzilamprou honed his skills cooking on oil and gas rigs, but five years ago upped the ante with this seven-day-a-week eatery that serves brunch, lunch and dinner. Standouts include the churro French toast and grilled calamari with smoked pineapple and spiced caramel sauce. theworksgisborne.co.nz

F R A N K A N D A L B I E ’ S “We cut lunch, not corners,” is the motto of this Gladstone Road eatery that co-owner David Whitfield based on the old-school lunch bars of his British childhood. The art-deco space, formerly a pharmacy and a clothing store, might be small but it has a

double shot of personality, including a ‘library’ of mugs that customers can use, wash and return. There are sandwiches, wraps, salads and more. The bagel heaped with ricotta and cherry jam and sprinkled with home-made granola gets my vote. Save room for a cinnamon brioche, a slice of frangipane tart, or both. frankandalbie.co.nz

DrinkS M A S H PA L AC E How do you find this bar and music venue? Look for the DC3 aircraft parked on the roof. Darryl Monteith bought Smash Palace in 2015 and has also retained its famous

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interior, which features everything from a papier-mache dinosaur to paintings by local artists. Music is king here and three stages support a range of local and international acts. There are tap beers, local ciders and a wine selection that leans heavily towards local drops. Order pizza or nachos and you’ll be given a hat to wear so the staff can find you. This is fun with a capital F. smashpalacebar.com

G I S B O R N E W I N E C E N T R E The extensive wine collection at this waterside location makes choosing difficult. Fortunately, David Whitfield and Amy Campbell are on hand to help. The couple are like the godparents of the Gisborne hospo scene, having owned numerous restaurants and bars over the years. They’ve currently got three – Frank and Albie’s, Crawford Road Kitchen and this adjacent wine centre. Around 80 percent of the wines are local. When you get hungry, Crawford Road Kitchen can whip you up some mussels in a turmeric, coriander and coconut broth. gisbornewinecentre.co.nz

S U N S H I N E B R E W I N GInspired by the region’s long summers and surf breaks, this Gisborne brewery has been slaking punters’ thirsts for 30 years. Its current location – in a former wool store – recently got a makeover and now there’s seating for around 100. Settle in because there are more than 20 beers on tap, with a couple of new releases each month, including seasonal brews. If you ask nicely, Sunshine’s brewery manager Dave Huff will take you on a tour, then start you on a classic Gisborne Gold lager, before moving onto an award-winning IPA and maybe even a barrel-aged saison. sunshinebrewing.co.nz

ShopR E A L F R E S H F R O M T H E S E AIf you like seafood, you’ve come to the right place. This fish shop, owned by Ngati Porou, is right on the water, so you can be assured of the freshest fish (the processing plant is next door). The range includes tarakihi, gurnard, hāpuku, flounder and red cod, whole or filleted. Manager Anissa Ritchie will suggest ways to cook the fish and give you recipe cards. There’s also a range of smoked spreads including Hoki & Saffron, and Salmon & Paprika Aioli. Or, if you fancy, pick up some seafood salads or a tasty chowder thick with local goodies. 49 The Esplanade

This page clockwise from top: Mussels with turmeric, coconut and coriander from Crawford Road Kitchen; snapper at Real Fresh from the Sea; Frank and Albie’s beef sandwich; Sunshine Brewing’s brewery manager Dave Huff (left) and general manager Joe Williams; Smash Palace entrance. Opposite page clockwise from top: Curbside Kitchen owner Verity Hollings; sweetcorn risotto from USSCo; The Works; grilled calamari with smoked pineapple.

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April 2020 117

EAT, DRINK, COOKFresh finds from the New Zealand cuisine scene.

BY S H E L L E Y H O W E L L S

TA S T E O F T H E S E AHauraki Salt Company Flake Sea Salt, $10/100g, is handmade in small batches using Hauraki Gulf sea water and no additives. The result: large flakes with a clean flavour and without a bitter aftertaste – a great finishing salt. haurakisalt.co.nz

Tropical crush The flavour of summer is preserved in each bottle of rose-tinted Zeffer Cider Co. limited-edition Guava & Lime Infused Cider, $12.99/1L, a blend of Hawke’s Bay apples and guavas with a shot of fresh lime. Tangy and tropical, it’s excellent with a cheese board. zeffer.co.nz

Fat chanceThere’s no need to elaborate on the sweet marriage of meringue and creamy filling that is the macaron, but be glad someone has. Auckland’s Daldang store crafts the ‘fatcaron’, $25/six, a extravagant XL take on the classic confection, available in flavours including cheesecake, earl grey, matcha choc, wine fig and pure vanilla. 114 Mayoral Drive, Auckland.

T U R N U P T H E H E ATOlive oil has quite a low smoke point and a bold flavour, which isn’t always ideal. Lot Eight has a solution. Chef Blend Premium Cooking Oil, $20/750ml, which was developed for chefs, is available for home kitchens. It has a clean taste, and the higher smoke point means it can be used for frying. lot8.co.nz

U R B A N D R I F TBees Up Top rescues bee swarms and gives them new urban homes. There they busily do what bees do: make delightful honey. Varieties include Local Karangahape Road Rescue Honey, Parnell Rescue Honey, Viaduct Rescue Honey and Ponsonby Rescue Honey (left), $14.95/310g. beesuptop.co.nz

Mexican faveTaco Tuesday gets a flavour boost with a splash of Tio Pablo Salsa Sabrosa Taco Sauce, from $8.50. It’s a lively medium-hot sauce with chipotle and morita chillies and a hint of smoke. Try some on your burger and fries. tiopablo.co.nz

Culture Food News

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1——N E U D O R F 2018 Moutere Chardonnay, Nelson, $79Rich, concentrated and mouth filling, with fruit and more savoury flavours including roasted hazelnut, brioche, sizzled butter and struck flint. A sophisticated wine with proven cellaring potential.

3——SACRED HILL 2016 Riflemans Chardonnay, Hawke’s Bay, $69.99Impressively pure and powerful, with salty/mineral, grapefruit/citrus, bran biscuit and cashew flavours. Classy wine that’s complex and linear. Layered flavours are supported by acidity that helps to drive a lingering finish.

2——KU M E U R I V E R 2018 Mate’s Vineyard Chardonnay, Kumeu, $80Kumeu River’s flagship chardonnay with white peach, citrus/lime, honey and spicy oak flavours. Wine that can be enjoyed now but will reward with ageing. An earlier vintage starred in the documentary A Seat at the Table.

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A toast to the versatility of chardonnayHas there ever been a white wine that ticks so many boxes? And the good news is, Kiwis are pretty good at making it.

RIESLING WAS ONCE my favourite white wine. Now, it’s not. It’s not that I’ve gone off it, I’ve simply become more enthusiastic about chardonnay in general and New Zealand chardonnay in particular. Here’s why:

I T C O M E S I N A L L S H A P E S A N D S I Z E SDo you like your chardonnay big and buttery or mouthwateringly sleek? You can choose a fruity wine without any oak influence or dial up various levels of the flavour with wines that have been fermented in aged oak barriques, puncheons, fuders, cuves or vats.

Some winemakers work hard to achieve purity of fruit flavour, while others adopt a more rustic philosophy using indigenous yeasts and a hands-off approach to introduce savoury, struck-flint character. Geography also plays a part. More northerly regions tend to produce riper stone-fruit flavours that contrast with the citrus-dominant

wines in the south. If you see a New Zealand sparkling wine with ‘blanc de blancs’ on the label, it’s made from chardonnay.

I T ’ S P O P U L A RWhen people visit, I offer them a range of wines, but chardonnay is the clear favourite. It’s this country’s second most produced white wine after sauvignon blanc, but in my house it rules. If I had to choose one stand-by wine for unexpected guests, it would be chardonnay.

I T G E T S B E T T E RWhile not all chardonnay improves with age, the best can get even better with careful storage of up to six years from vintage date. Bottle age releases new toasty/savoury flavours and allows the texture to become more rich and mellow. If you plan to buy now and drink later, choose one with a track record and a screw cap. Look for cellaring recommendations on websites and find a cool, dark spot to store your vinous treasure.

I T F I T S E V E RY B U D G E TChardonnay probably has a wider price range than just about any other wine. My local supermarket offers a cleanskin for $6.99. At the other end of the scale you can pay $175 for a bottle of Clearview Estate Endeavour Chardonnay. If money’s no object set your sights on a bottle of Domaine de la Romanee-Conti Montrachet, which is said to have an average price of $12,189.

I T ’ S V E RY FO O D - F R I E N D LYChardonnay is dry, moderately acidic and has many subtle and often savoury flavours, all of which contribute toward its ability to match a wide range of dishes, from seafood to sushi to lightly spiced Thai curries.

Kumeu River winery.

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even chartered planes to whizz across Cook Strait and back with cabins full of hops.

Why? Because for most of the year, brewers use dried hop pellets, which are far more reliable than the volatile fresh product. Fresh-hopped – also known as green-hopped or wet-hopped – beers, however, showcase the flavours and aromas of hops at a whole different level, imparting herbaceous, ‘green’ characteristics that change from year to year. Brewing with them provides a challenge, an uncertainty brewers love because they never quite know what they’re going to end up with.

The March harvest and quick-fire brewing that follows means that come April, we lucky beer drinkers are in for a treat. At the time of writing, the date they’ll appear isn’t known, because it depends on when the harvest is.

In Auckland, however, an event called Fresh Hop 20, where five different bars will be showcasing fresh-hop beers, will be held on April 18. Free buses will run a circuit between them throughout the day. Wellington’s Hopstock (April 22-26), features a fresh-hop beer trail to follow.

New World is holding a fresh-hop festival for the second year, with special brews from Garage Project, 8 Wired, Sawmill, Behemoth, Tuatara and Panhead hitting shelves.

While Nelson Tasman is by far the biggest hop-growing region – places such as Riwaka, Motueka and Moutere sit on the latitudes where hops grow best, between 40 and 48 degrees – there are hop gardens elsewhere.

Sawmill Brewery, in Matakana, north of Auckland, is brewing the Home Block Fresh Hop Pale Ale, a keg-only release made from fresh cones from its own Cascade hop bines. Last year’s version was floral and citrussy, with a unique sherbety grape character and smooth bitterness, so keep an eye out for the 2020 iteration on a tap near you.

Brewers don’t quite know what they’ll get when they use fresh hops rather than dried, but the seasonal, in-demand ingredient can take flavours to new levels.

FROM THE MID-19th to mid-20th centuries, trainloads of working-class London families would temporarily migrate to Kent to work in the hop fields during the September harvest. It was the closest thing to a holiday many of them got.

The invention of hop-picking machines put an end to that, but decades later, on the other side of the world, a hop-harvest migration of its own happens each March. It’s when Kiwi brewers flock to the Nelson Tasman region to get their hands on the freshest hops. Then, it’s a race against the clock to make some very special beers before the sticky hop cones start to deteriorate.

Okay, they don’t always go there in person – growers work quickly to get the hops off the bines (as the vines on which hops grow are called), pack them into crates then courier them to breweries, too – but brewers love embracing the urgency of the brief season, often going to extremes to get hold of the fickle little things as quickly as possible. The likes of Garage Project and Tuatara have

1——T UATA R A G R E E N E Y E F R E S H H O P H A Z Y I PA7.5%, 500ml, $9.99Named for the early morning ‘green eye’ flight the Kāpiti-based brewing team takes to hop country to collect its bounty, this tasty, cloudy number is made with hand-harvested fresh Motueka hops, boasting citrus, passionfruit and lime-peel notes.

3——B E H E M OT H B R E W I N G S O F R E S H , S O M E A N F R E S H H O P H A Z Y D O U B L E I PA 8%, 440ml, $10.99Around 200kg of fresh, highly sought-after Nelson Sauvin hops go into this dry, drinkable number. A non-hazy version was brewed in 2019, but this year it’s going hazy for the first time, and if Behemoth’s other hazies are anything to go by, we’re in for a treat.

2——SPRIG & FERN HARVEST PILSNER5%, 888ml, $11.99The hops that go into this only have a few kilometres to travel to the Richmond brewhouse, so they’re tantalisingly fresh when added to the brew. The result is bold citrus on the nose, tropical fruit on the palate and a crisp, dry finish – a great entry point to fresh-hop beers if the intensity of high-ABV IPAs is not your bag.

A L I C E N E V I L L E

Hoppy-go-lucky

Culture Beer

122 Kia Ora

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THEMES INCLUDING INDIGENOUS

leadership, sovereignty, justice, health

and biosecurity were all explored in

a historic event at the University of

Waikato in 2019. Not only did a record-

breaking 1,872 delegates attend, it was

the first time the Native American and

Indigenous Studies Association (NAISA)

Conference had been hosted outside

North America.

Professor Brendan Hokowhitu, Dean

of the Faculty of Maori and Indigenous

Studies at the University of Waikato,

with support from Tourism New Zealand

and Hamilton & Waikato Tourism, was

instrumental in securing the event. He

credits the strong reputation of Maori

in the indigenous space as being key in

the success of their bid, and says the

strength of Aotearoa’s indigenous culture

and the ability to incorporate the local

Kingitanga (Maori King Movement) and

HOST IT AT HOMEA groundbreaking international event at the University of

Waikato puts local indigenous studies on the world stage.

Waikato Tainui made the conference

a standout.

“The conference, the excitement

and buzz generated around campus

and the city was amazing, with nothing

but overwhelmingly positive feedback

coming back to us about the registrants’

experiences at the conference, the

university, the city, the Waikato and more

broadly, Aotearoa.”

The event, which incorporated

a community day, followed by 257

sessions from 900 presenters over three

days, provided a showcase for the work

being done at the university, placing it

on the world stage. Scholars also seized

opportunities to build relationships and

network around the main conference.

Mini events, including an indigenous

postgraduate conference and an

indigenous philosophy conference, are

already being organised.

Hokowhitu reflects that the new

connections have not only benefited

individuals, but the university as a whole.

“It was an incredible opportunity to

interact with some of the best indigenous

minds, to refresh, refocus and rethink

our curricula, research and scholarship

in terms of indigenous studies as an

international discipline.”

Harness the opportunityThe NAISA conference was

supported, from bidding stage

through to execution, by Tourism

New Zealand and Hamilton

& Waikato Tourism. Tourism

New Zealand can support

associations and organisations to

bid for a conference of over 200

international delegates to be held

in New Zealand.

To find out more, talk to the

Tourism New Zealand team or visit:

businessevents.newzealand.com

——

It was an incredible opportunity to interact with some of the best

indigenous minds.——

From top: Powhiri at NAISA; Professor Brendan Hokowhitu.

CS25554_KiaOra_Apr20_TourismNZ_FP_2 2020-03-04T09:01:03+13:00

Tesla Model 3 Performance

E N G I N E : Dual electric motors

P OW E R : 432kW combined

TO R Q U E : 639Nm combined

B AT T E RY R A N G E : 560km (NEDC)

P R I C E : $105,200

AMERICAN AUTOMOTIVE upstart Tesla has hit its stride with the Model 3. It punches above its weight in terms of industry-leading electric powertrain development, customer satisfaction and delivering cars on time (something it struggled to achieve in many markets before the Model 3 onslaught gathered pace).

The Model 3 mid-sized sedan retains all the clever, practical, even cheeky technologies and innovations that have become hallmarks of the Tesla brand, but wraps them up in a driver-focused, spacious-but-not-too-big package.

Available with rear-wheel drive or all-wheel drive set-ups, the Model 3 can further be configured for long-range capability (an impressive maximum 620km range on the New European Driving Cycle test regime, which measures emission levels and energy consumption), or for sports performance from the dual-motor version we tested (with maximum power of more 500hp).

The 15-inch touchscreen, which controls everything inside the cabin, is worth the price of entry alone.

Chances are, even if you haven’t driven a Tesla, you’ll have formed an opinion. But it’s fair to say a day spent with a Model 3 will give most drivers an appetite for what the company offers.

LO U D S P E A K E RGet the party started with the JBL PartyBox 100, $499.95. This 160-watt speaker, with up to 12 hours of battery life, has several RGB LED patterns that light up to the sound of your music. You can also plug in your guitar or microphone for an impromptu show. Make your playlist and connect up to two party speakers using Bluetooth for top wireless sound all around. www.jbl.co.nz

World of possibilities The Skyroam Solis X Wifi Smartspot, $285, provides instant access to fast internet in more than 130 countries. Sign up to a day pass, monthly plan or per-gigabyte plan. Up to 10 devices can then be connected to the local 4G LTE network. skyroam.com

P I C T U R E PA L AC EMake your own cinematic hub with the ViewSonic M1+ ViewSonic portable LED wireless projector, $585. Weighing less than 1kg, the projector has a built-in battery, up to 30,000 hours of lamp life, dual Harman Kardon Bluetooth speakers and integrated wifi. playtech.co.nz

TOP GEARPump up the party, global connections and Tesla’s new model.

TOYS SA M B U T TO N M OTO R I N G CA M E R O N O F F I C E R

Magic micThe Bluebird Snowball, $149.90, is a USB microphone that plugs into your computer. The mic comes with three settings: cardioid, which picks up frontal sound; omni, for 360-degree recording; and cardioid with -10DB pad, for reduced sensitivity in loud recordings. noelleeming.co.nz

124 Kia Ora

Culture Toys & Motoring

How access, innovation and trust are shaping the financial landscape

Open Banking

NZ Fintech term deposit

Indications of interest are welcomed from wholesale investors (as defined in the Financial Markets Conduct Act 2013). Any offer will only be made to wholesale investors who are acceptable to NZF.

– Guaranteed and secured fixed interest returns

– Deposit terms available for 3-5 years

– Investment returns paid weekly

– Principle repaid on maturity

Register your interest today at: nzfintech.co.nz  

6 10%pa-

Fastest growing technology business winner

The open banking concept has been gaining prominence internationally for several years and now looks set to change the financial products landscape in New Zealand in the very near future.

Driven in part by Millennials and the first wave of Generation Z, the availability of financial products is now becoming more digitally based ushering in the rise of the “Neobank—digital banks; low cost and geared toward mobile. The shift is staggering: By 2023, Europe’s Neobanks could have up to 85 million customers—about 20 percent of the population over the age of 14.”

NZ Fintech CEO Guy Randall says “We envisage open banking to be embraced by New Zealanders who have a long history of early adoption of innovation in the banking sector, most famously EFTPOS since 1984. NZ Fintech is ideally suited to playing a significant role in the open banking revolution given our technology prowess and track record of innovation”.

The basic premise of open banking being that consumers’ financial data held by banks ultimately belongs to the customer, not the banking institution and that this information should be made readily available to customers and any 3rd party they wish to share it with. This secure sharing of data enables those companies then to create and distribute their own

financial products cheaper and more efficiently without the consumer having to be tied to a traditional bank.

The New Zealand based fintech is gearing up to take advantage of opportunities that open banking technology and policy will provide. Trading for six years, originally in short term lending through Moola.co.nz and now vehicle finance through Zooma.co.nz, Randall says “we have several other innovative products in the pipeline and are very excited about the future opportunity this will provide kiwis”.

“Unlike most finance companies we develop our own software in house with a team of 8 developers and engineers.” NZ Fintech’s technology focus is evidenced by being awarded New Zealand’s “fastest growing technology business” at the Deloitte Fast 50 Awards in 2017 and the South Island’s equivalent in 2016, 2017

and 2018. NZ Fintech was the “2nd fastest growing company” in New Zealand across all sectors at the 2017 awards. Randall continues “our technology prowess was further recognized during a recent capital raise where we were able to secure a significant investment from a Silicon Valley based venture capital firm.” NZ Fintech’s recent capital raising has attracted the interest of some of the world’s largest fintech and banking investors. The company expects to have raised second round institutional investment of $100M in the next few months for the forthcoming Zooma vehicle finance launch.

“We are a company with significant growth ambitions including becoming a Neobank offering an alternative to traditional banks, providing customers with more tailored and flexible technology driven services” says Randall.

An award-winning match

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Kāpiti’s Smoked Havarti is the

bee’s knees of cheese. Buttery,

smooth and subtly smoky,

it’s the perfect companion for

the botanical tones of honey,

citrus and gin.

Kāpiti’s mouth-watering

cheeses are multi-award

winners at home and abroad.

They are perfect for keeping

entertaining simple yet

stunning, with knockout flavour.

A cheese of this quality

is deserving of a worthy

accompaniment – enter

Scapegrace Gin; another

accolade-collecting Kiwi creation,

it’s the perfect partner for

Smoked Havarti, with its subtle

hints of spice and citrus, juniper

and liquorice.

This easy yet indulgent

combination simply requires

the addition of some crisp

seeded crackers and a drizzle

of honey for a harmonious and

elegant final flourish. Serve

at room temperature to fully

appreciate Kāpiti Smoked

Havarti’s subtle sweetness

and delicate, creamy texture.

Pair award-winning Kāpiti Smoked Havarti with the zing

of citrus for a smokin’ hot chemistry that is both simple

and sophisticated.

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——

BEE’S KNEES60ml Scapegrace Classic20ml freshly squeezed lemon juice3 tsp runny honey1 cup of iceLemon zest, to garnish

Place honey, gin and lemon juice

in a shaker and muddle until honey

is thoroughly blended. Add the ice

and shake well to blend.

Strain into a coupe glass and

garnish with a twist of lemon zest.

CS25510_KiaOra_Apr20_KapitiCheese_DPS_2 2020-03-05T10:11:31+13:00

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SEASON WELL Fall for bright hues and earthy tones this autumn.

Moonlit Mystery Tour silk scarf, $250.

walmsleyandcole.co.nz

W E L C O M E A D D I T I O N S

1. Arc jumper, $289. nz.kowtowclothing.com 2. Charlie bomber, $659. nz.kowtowclothing.com 3. Lilian knit dress, $429. katesylvester.co.nz 4. Caroline Sills multi-check jacket, $499. sillsandco.com 5. Tommy skirt, $300. marle.co.nz

6. Sylvette knit, $395. pennysage.com 7. C&M Benito blocked pants, $395. camillaandmarc.com/nz

BYFAR x Paris Georgia bag, $859.shop.parisgeorgiastore.com

Carmine ankle boots, $780. camillaandmarc.com/nz

Messika Lucky Move rose-gold

necklace, $3965. partridgejewellers.com

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FALL OUT BOYAs the temperature drops, choose rich tones and cosy knits.

T O P T O T O E

1. Soul short-sleeve shirt, $99.95. neuwdenim.com/nz 2. Shearling coat, $1800. rmwilliams.com.au/nz 3. X boiled-wool jacket, $294. cosstores.com 4. Alpaca merino classic crew, $249. workshop.co.nz 5. XX chinos, $159.90. levis.com 6. Franklin ZQ merino crew, $149.99.

barkersonline.co.nz 7. Wool mix trousers, $193. cosstores.com

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Willoughby scarf, $239. fromknitwear.co.nz

Vetements metal socks, $170.

zambesistore.com

White/teal Rise’n’Shine cap, $55. goodlids.co.nz

McDougall boots, $249. merchant1948.co.nz

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Culture Style

130 Kia Ora

SEE HOW CONNECTING PEOPLE, LOCATION AND DATA DRIVES OPERATIONAL EFFICIENCY.It takes hundreds of people to keep bustling airports and large sites running smoothly. Today’s leaders turn to Esri location technology for operations management, enabling a safe and smooth traveller experience.If Eagle Technology and Esri can help airports, ports, cities, utilities and retailers to see how to coordinate all the moving parts in, around, and above their facilities, what could you see?See what’s possible at www.eagle.co.nz/swoc

Kia-Ora_2020.indd 1 11/03/20 10:27 AM

Snowberry Youth Renewing Face Serum, 35ml, $110, contains three peptides, harakeke seed oil grown at Snowberry’s garden in Auckland, hyaluronic acid and vitamins B3, C and E. No petrochemicals, artificial colours or silicone. snowberry.co.nz

BEST IN SHOWThe latest and loveliest from the nation’s beauty counters.

BY JAC Q U E L I N E LOAT E S - H AV E R

T H E E D I TClockwise from above: Karen Murrell lipstick in Blushing Rose, $32, karenmurrell.com; Nude by Nature Luminous Sheer Liquid Foundation in W1 Rose Beige, 30ml, $44.95, nudebynature.co.nz; Clarins Joli Blush in Cheeky Pink, 6g, $55, farmers.co.nz; Jane Iredale Pure Basics Eye Shadow Kit, $102, psb.net.nz; Aesop Sublime Replenishing Night Masque, 60ml, $170, aesop.com; Curionoir 415AD Pocket Parfum, 4ml, $50, curionoir.com

Vintner’s Daughter Active Botanical Serum, 30ml, $290, is a vegan, cruelty-free phytoactive oil with nutrient- rich botanicals, essential oils and amino acids to help hydrate and re-texture skin. tonicroom.co.nz

Dior Capture Totale C.E.L.L. Energy Super Potent Serum, 30ml, $240, is made with Madagascar longoza, Chinese peony, white lily and Chinese jasmine extracts, combined with hyaluronic acid and bio-fermentation, for firm skin.smithandcaugheys.co.nz

Fine linesQuality serums deliver concentrated amounts of antioxidants, anti-inflammatories and hydrators such as amino acids, fatty acids and ceramides into the skin.

Skin to winYSL has released Pure Shots, a six-piece skincare collection with a focus on botanical ingredients sourced from its own Ourika Gardens in Morocco. The range, which is free from parabens, SLS and mineral oils, includes Perfect Plumper Cream, Hydra Bounce Essence-in-Lotion and four targeted serums – Night Reboot resurfacing serum, Lines Away anti-ageing serum, Y Shape firming serum and Light Up brightening serum. The range starts from $76. smithandcaugheys.co.nz

Culture Beauty

132 Kia Ora

rymanhealthcare.co.nz

For 35 years, Ryman has been pioneering retirement living for one simple reason - to better serve a generation of New Zealanders. And right now, it’s more important than ever, because there’s a new generation that are not retiring from life, they’re looking for a new way to live.

Pioneering is part of who we are. That’s why each Ryman village is named after a Kiwi trailblazer. Sir Edmund Hillary, Rita Angus, Ernest Rutherford. They lived with passion and purpose, they pushed further, they went beyond the ordinary. That’s exactly what we strive to do, every day, at Ryman. To pioneer a new way of living, for a new retirement generation.

RYMAN PIONEERSA new way of living

WELL & GOODThe power of exercise and why a healthy diet deserves a good hearing.

BY F I O N A B A R B E R

S TO P S I G NHealth professionals have long urged smokers to quit the habit to stop them further harming their bodies. But a new British study, published in the journal Nature, suggests that quitting can have other benefits. It can allow new, healthy cells to line the airways, helping to prevent cancer. “Stopping smoking at any age does not just slow the accumulation of further damage, but could reawaken cells unharmed by past lifestyle choices,” says Professor Sam Janes from University College London.

How much exercise do we need? Adults need at least 30 minutes of moderate to vigorous activity per day, five or more days a week. Double is recommended. Children and adolescents need at least an hour of daily moderate to vigorous activity. Regular exercise can help maintain a healthy weight and reduce the risk of diseases including heart disease, diabetes and some cancers. It also contributes to better mental health, cognitive function and quality of life.

What are the best forms of exercise? Those done regularly. Brisk walking is great for most people. Muscle-strengthening activities three to five days a week are recommended.

How do you fit activity into busy lives? Walk short distances instead of driving, or park further away. Use stairs rather than a lift. Be active with family and friends.

What are your favourite activities? I love running, walking and cycling. In my teens and 20s, I played basketball, including at a professional level.

Advice to parents? Get outside and enjoy being active with your children. Walk or cycle to a park or beach. Bring a ball and try to leave mobile phones behind.

How important is walking or biking to work or school? It integrates physical activity into everyday life, and is good for the environment. In children and teens, it encourages independence and connections with their friends and neighbourhood.

Let’s hear it for good food A healthy diet can boost wellbeing in many ways, but US researchers have found it may also reduce the risk of hearing loss. Their study involved 20-plus years of data on female healthcare professionals and found the chances of mid-frequency hearing loss in women with good diets was around 30 percent less than in those with less healthy eating habits. In higher frequencies, the figure was 25 percent.

Don’t worry about itGwendoline Smith follows up her 2019 best-seller The Book of Knowing with The Book of Overthinking: How to stop the cycle of worry (Allen & Unwin NZ, $24.99). In her new work, the clinical psychologist tackles anxiety by helping readers understand ‘thought viruses’ and offering tools for dealing with them. It’s easy to read, with humour and illustrations.

Academic leader of the University of Otago’s Active Living Laboratory.

Q&AAssociate Professor Sandra Mandic

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134 Kia Ora

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424041_P02_NNZ 2020-02-14T14:51:40+11:00

nzsothebysrealty.com

Title Partner of the world’s most beautiful Marathon.

Each Office Is Independently Owned and Operated. Browns Real Estate Limited (licensed under the REAA 2008) MREINZ.

achieve moreExceed your expectations with us

To achieve extraordinary results it helps to collaborate with an extraordinary partner, which is why we’re partnering with the Hawke’s Bay Marathon. Join us and together we will achieve more. We look forward to seeing you at the start line, and celebrating with you at the finish line.