Home / Journal
Journal
Caramel Walnut Slice
“In my eyes, a seasonal fruit tart is hard to beat. This tart is the perfect way to use up any of the final sun-ripened autumn fruit.”
This is the first of three recipes Jaz Mathisen shared with us from her cookbook, A Year at Awakino Station.
Chat on the Chathams
Greer Paterson, 32, our resident columnist – and also a school teacher, fencing contractor, mum of two and much-loved Shepherdess team member – shares the special highlights and challenges of teaching in a place as remote as Rēkohu Wharekauri Chatham Islands.
Still on the Station
Cath Ward (Ngāti Raukawa) found a new purpose for both herself and Pahi Station when she and her husband, Zander, established the Pahi Coastal Walk – a private walk that takes in the farm’s sweeping coastline, rolling farmland and native bush.
Leek & Cauliflower Cheese
“Cauliflower cheese is a classic family favourite, made even tastier with chunks of sweet and tender leeks and crunchy breadcrumbs. This is fab served with a roast or sausages, or it could easily be served as a vegetarian main dish with fresh crusty bread and a green salad.”
This is the third comforting recipe Olivia Galletly shared with us from her first cookbook, The Hungry Cook.
Rustic Fruit Tart
“In my eyes, a seasonal fruit tart is hard to beat. This tart is the perfect way to use up any of the final sun-ripened autumn fruit.”
This is the first of three recipes Jaz Mathisen shared with us from her cookbook, A Year at Awakino Station.
Turning up for Each Other
Kath Menpes, 48, a born and bred Southlander, grew up inland in Heddon Bush and now lives in Orepuki, a small coastal settlement, with her husband, Paul, and their two children, Jamie, 15, and Lizzy, 13, on Paul’s family’s third-generation sheep farm. Three years ago, she joined PGG Wrightson as the store manager at Tuatapere. Five times a week, she channels her commitment to staying active into community fitness sessions for local women, where it’s not just muscles that get strengthened.
A Dream & Hard Graft
A way of life with a love of horses at its core, encompassed by a strong belief that horses can heal.
Stacey & Kirsty
Stacey Law, 38, and Kirsty Playle, 37, live on neighbouring farms in the tiny settlement of Tiniroto, around an hour inland from Gisborne Tairāwhiti. Stacey is a ward and emergency department nurse in Wairoa and Gisborne, while Kirsty works for the East Coast Rural Support Trust. They’re part of a committee working on upgrades to the Tiniroto Community Hall, made possible, at least in part, by money won in Rabobank’s 2025 Community Hub Competition. They want to ensure that the Hall continues to serve the community – whether for celebrations or civil emergencies.
Forging a Path
Forging hot steel, wielding sharp blades, and working with half-tonne horses at close quarters is no easy feat, but for Hawke’s Bay farrier Blythe Cruickshank, 32, it’s just another day at the office.
Courting Sustainability
Alice Trevelyan and Dave Swney are bringing fresh energy to their Te Awamutu dairy farm. With solar-powered milking sheds and a thriving native plant nursery, The Native Dairy Farmer, they’re growing a life that’s good for their family and gentle on the land.
Common Ground
When artist and photographer Raymond Sagapolutele arrived at Castle Hill Station, he quickly found common ground with farm managers Anne and Jason Hann, discovering shared values around care for people and place. The Upper Waimakariri Catchment Group – which Anne chairs – hosted Raymond in April as part of the Pacific Arts Nature Residencies, a collaboration between Creative New Zealand and Aotearoa New Zealand Catchment Communities.
Hopelessly Devoted
Arpége Taratoa, now 32, and Knox Enoka, now 31, were initially caught off guard by their feelings for one another. But with help from some heart-shaped candy, they went from love to marriage, continuing to surprise each other along the way.
Pine Nut Dukkah With Foraged Fennel Seeds
Sophie Merkens set out across Aotearoa in Zephyr, her converted van, in search of the wild – both in terms of food and the people who gather, forage, fish and hunt for it. She shares her road-trip tales and advice on how to source wild ingredients in her new book, Eat Wild.
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.