Featuring Health & Beauty | Food | Fashion | Art & CreativityTHE WEEKEND

Blades of glorySee page 2

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2 life+style The Weekend Sun 21 August, 2015

A little o� the topOld-fashion service – and conversation to boot

27 November, 2015 21 August, 2015 27 November, 2015 21 August, 2015

A room of conversation, open debate and for engaging in lively discussion – the ‘barber’s shop’ has long been an important place in men’s social lives. More than just a trim o� the top, these grooming parlours o� er a ‘man’s-only zone’ where gentlemen can unwind in the company of like-minded blokes. But are they still relevant in this modern age? Life + Style investigates, comparing old-fashioned style with the new wave entering the Bay.

When I booked in for a haircut this week, Werner Gamma could only give me half an hour. More than enough time to do the job,

but still not enough time.Because I pay $29 for a complete experience –

to hang out with Werner, to relax, to have a civilised chat, exchange blokey banter, and get a good haircut. And you can’t do all that satisfactorily in half an hour.

He is a barber, a master craftsman who’s plied his trade from Zurich to South Africa, and points in between, and now Tauranga.

From Werner’s chair at Strandz End Barber, 27 The Strand, you gets vistas of Tauranga Harbour.

“My father was a barber, my sister was a barber, it’s in my blood. I tried other things and then came back to making people look good.”

Werner Gamma, barber, and I are aligned.A good haircut goes without saying, but it’s also a

catalyst for greater things.“I just like talking stuff with people.” And he has a

lifetime of stuff to share. He’s of Swiss origin, but a global citizen. He’s seen places and done stuff. And he is an astute observer of life itself because he has lived a bit of it.

To maximise my $29, I like to book in late on a Saturday morning. Because Werner can turn a “15 trim and tidy” into an hour-long variety show.

We expound, we hoot, we grumble, we share, we agree and disagree. And all the time he is bringing decades of craftsmanship to making me look good.

He suggests, tweaks and cares, and I enjoy. Is $29 a cheap cut from a barber? I don’t think so.

You can get a $17 job up the road, once round the ears, no-nonsense, no chat and out the door, thank you very much. I pay $29 for a product delivered with fi nesse and theatre.

Before Werner, I endured an Auckland salon where swank was the standard, a giggle of girls tut-tutting over what’s left of my hair, an Italian espresso coffee machine and a vibrating massage chair. All I wanted was a haircut with an old-fashion neck shave. A nice clean fi nish.

In Auckland they mention the dreaded ‘P’ word. P for product, which can easily double the cost of a haircut.

Product to me is Bay Rum, originally distilled from bayberry leaves and rum. My father used it, my grandfather before him. Werner sells Bay Rum. There’s history and memories in a bottle of Bay Rum.

In just 12 months Werner has become a confi dante. He knows more about me than most. I trust Werner implicitly with my secrets, my prejudices, my forlorn hopes. And there’s humour.

John wanders into the shop and apologises for being 10 minutes early. “You are 10 minutes early,” replies Werner. “I am 10 minutes late, so everything fi ts just perfectly.” There’s logic there somewhere.

Another bloke whispers to me that we are lucky to have Werner. I know what he means. And no matter where life takes me, I will return to Werner’s for a tidy and an experience. Hunter Wells

“It’s in my blood”

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“A banging new haircut can make you stand taller, make you puff your chest out a bit,” says Faded

Barbershop’s Mike Perring. “It can change you in a million ways.”

It’s a quiet Monday moment before the daily infl ux of clients. Mike and I sit under Transformers Optimus Prime and Megatron spray-painted onto the back wall of the Cameron Road shop. There’s a Spacies machine next to the front door, fl ashing sporadically while the sound of hip-hop fi lls the room.

A lone client stares into the mirror watching the barber weaving circles around him, snipping bits here, shaving bits there, pausing and meditating before repeating the process until perfection is achieved.

Faded observes the ‘new-school’ of barbering, which Mike explains features harsher, cleaner line-ups, higher cuts, longer hairstyles, and the practice of shaving designs and patterns into people’s hair.

“Those’d be the main differences between the two schools,” says Mike. “The old-school doesn’t tend to do those styles, it’s more about ‘short back and sides’.

“We respect what the old-school offers, but we want to add that little bit extra. I trained in the old-school to learn the rules so I could break them. The new-school allows for more creativity.”

Mike picked up the clippers fi ve years ago, training at one of Auckland’s barbering schools, but admits he really learned and honed his craft while working on the shop fl oor.

“I’ve always had a passion for cutting hair and just serving people in general I guess. It’s also better than working with kiwifruit,” he says with a laugh.

Come midday Friday and the shop is buzzing.

Nothing Faded hereThe new school of barbering

Three chairs, three clients, three waiting their turn, three barbers going about their jobs diligently like synchronised swimmers with scissors and razors.

Since opening last December, Faded has built a solid clientele, mainly men, though they get the occasional lady who wants a shorter cut or side-shave and don’t trust their regular hairdressers to do a good job.

The hair styles of the day clients request are largely infl uenced by hip-hop culture, sports stars, and musicians. At the moment, it’s the ‘slick back’ and the ‘new style comb-over’, Mike says.

All sorts of people will wander through their door, he adds. On any given moment there’ll be young’uns sitting next to old folk, road workers next to lawyers - Faded makes anyone look and feel like a million bucks.

“When I was at school my mum cut my hair and I never liked it. So when you cut school students’ hair and they go ‘yeeeeah I look fl ash’, that’s cool.

“The kids walk out the door differently, they speak differently, they hold themselves differently.”

David Tauranga

“We respect what the old school

o� ers, but we want to add that little

bit extra”

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Froyo – it’s the new buzzword in summertime sweets. Where once a

post-beach two-scoop chocolate dip ice cream from the dairy was commonplace, now Kiwis are searching for a healthier

alternative to the cone.

Enter Froyo, or frozen yoghurt. With an average ice cream containing about two times as much sugar as an average froyo product and three times more fat – plain, unsweetened yoghurt contains about 3g of sugar per 100g and 5g of fat – frozen yoghurt is becoming the go-to treat.

A boutique Mount business understands the push towards smarter sweet choices, making a conscious effort to deliver an accessible, yet gourmet, froyo experience.

Walking into Yo & Co, the dessert deli on Prince Ave, there’s a similar vibe to a modern-day ice-cream parlour – candyfl oss stripes, minimalist décor, and an array of delectable options splashed across the menu board. But while they do offer quality and real-fruit ice creams, smoothies, sorbet and cookies, yoghurt is their main focus.

Made with low-fat milk and fresh yoghurt, the Yo & Co product has a creamy taste and texture, and is radically different from the larger froyo chains.

“We want to continue with the real demands to reduce sugar and fat content, to provide people with great tasting products that match their lifestyle aspirations,” says owner Ian White.

“We are currently looking at a number of new innovations and will continue to take a lead in healthier alternatives, such as developing our own coconut yoghurt and dairy-free options, and fi nding ways to improve the levels of probiotics.”

Up and down like a froyoThe new trend in ‘health conscious’ desserts

Ian and his wife Pam moved to New Zealand from the UK 12 months ago, after their daughter son-in-law made the shift. After 15 years of travelling on holidays to New Zealand, Ian and Pam decided they would also like to call it home.

“Our aim was to fi nd something we could put our own stamp on,” Ian says. “We were keen to become integrated within the local community, and to take advantage of living and working in such a glorious city.”

The couple bought the existing froyo business, established for four years, and redesigned and refi tted to create the sleek, stylish dessert deli you see today.

As soon as you walk in the door, you’re greeted by Ian, who is always on hand to help – the hard part is knowing what to choose. With more than 40 different yoghurt fl avours available (they change each week) and 30 toppings available (including homemade fudge, popcorn, chocolate nibs, and fresh and freeze-dried fruit), there’s no shortage of choice.

Today’s selection from the Life + Style team was relatively straightforward – raspberry froyo, topped with toasted coconut, chocolate sprinkles, fresh

raspberries, and a drizzle of raspberry sauce – but when faced with an overwhelming number of options, this was no two-second decision.

That’s the fun of the froyo experience: trying new combinations, experimenting with fl avours, and fi nding something to suit your needs. It’s a mantra Ian and Pam share with their customers.

“We want everyone to have their own experience, to enjoy coming in to see what fl avour or toppings are available today.

“We are always exploring unique concepts and bring a wealth of ideas for the future of Yo & Co.”

Visit Facebook: facebook.com/YoghurtandcoLaura Weaser

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27 November, 2015 21 August, 201527 November, 2015 21 August, 2015 27 November, 2015

Divine spiritAnna Hawkins’ inspirational sound

Laura Weaser

After a whirlwind year, Bay singer Anna Hawkins is happy to be home.

Speaking to Life + Style from Papamoa, the 27-year-old’s feet have barely touched the ground since April this year, when she spent time living and working on her new album ‘Divine’ in Poland.

Having worked with producer ‘Bzim’ Pawel Zarecki (who had previously worked with Enya and crossover artist Mary Jess) on her album ‘Journey On’, Anna made a return trip to Europe for four months to live and work in Pawel’s home studio.

“I think part of it was the adventurous Kiwi spirt,” she admits, “but it was also just being in the right place at the right time.”

Pawel and Anna fi rst met when he was in NZ, working on an album for Anna’s friend Johannes Kraenzlin, on which she was recording vocals.

“I heard Pawel play piano and I wanted to cry!” she recalls with a laugh. “I was like ‘who is this guy?’ He was playing with such captivating emotion.”

On learning he had worked with a number of artists Anna admired, she was immediately interested in working with him – and in the same breath he invited her to his home studio in Poland.

She took the chance, and after ‘Journey On’, she leapt at the opportunity to return.

“We’d have weekends off or have performances during the week, then we’d sit down and nut out songs together and record vocals.

“There is a lot of work in pre-production, which is the fi rst eight weeks of programming, laying down demos and putting instruments in. It’s a real process.”

She also spent time recording further music in Israel during a two-week trip, including a song in Hebrew, ‘Avinu Malkeinu’, and fi lming a music video for ‘O Come, O Come Emmanuel’.

“I’d performed that song for the Israeli ambassador when he was in NZ, and Barbra Streisand, who is an idol of mind, had done it before. Plus, Pawel is part Jewish on his mother’s side – so for me it made sense to do something special on the album.”

Jet-setting around the world hasn’t been as glamorous as you might think, however, as Anna had to leave her family and beloved husband Simeon Clarke behind for the majority of her trip.

“My husband fl ew over and met me in Israel, and we did a little travel for a few weeks before I went back to work, but he wasn’t able to come to Poland.

“I tried to break it up in seven-to-eight week stints and that’s how we managed the time apart. It was hard, but with Skype, it’s easier to stay in touch.”

Co-produced by Anna, the album ‘Divine’ brings to life classic and inspirational songs infl uenced by the divine theme, featuring arrangements of well-loved hymns, inspirational numbers, plus Christmas bonus tracks.

“This feels like the album that people have been requesting me to make,” explains Anna.

“I wanted to do an album for those people. It’s funny, people request inspirational songs so I think maybe we’re a world in need of inspiration and that kind of uplifting music.”

Now it’s time for Anna to get out on the road and share these heart-warming tunes with her adoring public, much to her delight.

“It’s been a long time coming,” she says. “I don’t think people realise what a big deal it is to put an album out! It’s nice to get out there and make the connection with people, which is what it’s all about.”

Anna’s new album, ‘Divine’, is out now. For more information and tour dates, visit: annahawkinsmusic.com

“This feels like the album that

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