Business South December 2025

Volume 34 | Issue 9 | December 2025 www.waterfordpress.co.nz Marine Milestone Founded in Akaroa 40 years ago, Black Cat Cruises has grown into a leading eco-tourism provider…  Page 03

2 | Contents 53| Landscape love Nelson’s Kumanu Environmental is celebrating its successes at the NZ Landscapes of Distinctions Awards. 72| Just the tonic Invercargill-based Tonic Interior Systems has been recognised at the AWCI NZ Awards of Excellence. 98| On the Quay A stunning architecturally designed building is now in place at Kaikōura’s Wakatu Quay. 72 98 53 #businesssouth #yourstory www.waterfordpress.co.nz   Black Cat Cruises ��03 Kai Pai Bakery ��04 PJ’s Pies ��05 Tirohanga Nui Lodge ��06 Moke Valley Cabins ��08 Riverstone Kitchen ��09 AbacusBio ��10 Workplace First Aid Training ��11 Unifone New Zealand ��12 Wānaka Stone ��12 Pure Services Group ��14 Wine + Food Experience Marlborough ��16 Infinite Energy NZ ��17 Brand Mowers & Chainsaws ��18 Marlborough Pools & Spas ��19 Timaru District Council ��20 Waimakariri District Council ��21 Presbyterian Support South Canterbury ��22 Amalgamated Builders ��24 Southern Workwear ��26 Brendan Murray Construction: ��28 Connetics ��30 Dunedin City Council ��33 Feldspar ��34 Powell Fenwick Consultants ��37 Hunter Civil ��38 Kenny Barging ��40 Lake Brunner Marine and Engineering ��41 T & T Property Management ��42 Youth Hub Christchurch ��43 Otago Girls High: Naylor Love ��44 Invercargill Community Connections Trust ��45 Cen Eng Ltd ��46 Sheet Metalcraft ��48 PTL Structural & Fire ��49 Cullimore Engineering ��50 Structural Design Lab ��51 Datum Surveying ��52 Kumanu Environmental ��53 Baxter & Neilson Plumbers ��54 Professional Electric Ltd ��55 BM Contracting ��56 Morris Waddell Electrical ��57 Deno’s Towing Service ��58 Reilly’s Towage & Salvage ��58 Traffic Management Services ��59 RJ Sam Brown (2014) ��60 Switched On Group ��61 Four Walls Architecture ��62 Stufkens & Chambers Architect ��63 South Architects ��64 Eco Workshop ��66 JCY Architects ��69 Warnock Architecture ��70 Emma Wallace Design ��71 Tonic Interior Systems ��72 Canterbury Balustrade ��74 Oakleigh Fine Furniture ��75 Sydenham Joinery ��76 B&M Joinery ��78 OUR PARTNERS: Christchurch Office 112 Wrights Road, Addington, Christchurch Phone 03-983 5500 PO Box 37 346 www.waterfordpress.co.nz Queenstown Office 70 Glenda Drive, Queenstown 9300 MANAGING DIRECTOR James Lynch james@waterfordpress.co.nz BUSINESS DEVELOPMENT DIRECTOR Chris Pearce chris.pearce@waterfordpress.co.nz EDITORIAL Editor Nick Gormack nick@waterfordpress.co.nz SUB-EDITORS Christine Defilice, Randall Johnston WRITERS Alexia Anderson, Emma Bailey, Kim Bowden, Bernadette Cooney, Kelly Deeks, Hugh de Lacy, Russell Fredric, Kim Newth, Sue Russell, Karen Phelps, Rosa Watson, Aimee Wilson, Virginia Wright RESEARCH & MARKETING James Anderson, Sam Dart, Chris Graves, Megan Hawkins, Annie Patrick, Chris Pearce, Danielle Percival, Adam Shirra, Leo Smith, Alasdair Thomson sales@waterfordpress.co.nz PRODUCTION DEPARTMENT General Manager Luke Lynch luke@waterfordpress.co.nz Graphic Artists Connor Gosnell, Anton Gray, Francesca Hildawa, Sophie McCleary, Liki Udam art@waterfordpress.co.nz CONTENT COORDINATORS Alissa Crosby, Ann-Marie Frentz, Josie Villa, Michelle Phelan OFFICE AND ACCOUNTS Helen Bourne accounts@waterfordpress.co.nz Jill Holland reception@waterfordpress.co.nz Lyn Barlow lyn@waterfordpress.co.nz T&C’s: These conditions are prescribed for the sake of understanding between the Waterford Press Ltd and its clients. Accounts for advertising are due for payment within seven days of publication of the newspaper. Accounts not paid within this time may incur a penalty until the account is paid. Any debt collection costs incurred by Waterford Press Ltd. will be added to the account of the Client / Debtor. Advertising is charged for on the basis of space taken up using a standard tabloid page. Actual space may be reduced during the printing process but this will affect all advertisers equally so no credit will be given for any reduction in size due to processing. Waterford Press Ltd reserves the right to alter, change or omit entirely any advertisement or article that it considers to be objectionable or which may contravene any law. In the event of a failure on the part of the Waterford Press Ltd. to insert advertising as instructed by the Client, it may publish the advertisement at the first available subsequent reasonable date unless the advertisement features date sensitive material. Every care shall be taken to publish the advertisement / article in accordance with the clients instructions as to page and position but the Waterford Press Ltd reserves the right for whatever reason to place advertising / article in a different position and in doing so shall incur no liability whatsoever. Where images are supplied by client for use, Waterford Press Ltd, withholds the right to choose the amount and which are used at the Editors discretion. Clients must advise Waterford Press Ltd immediately of any error or omission in advertisements and shall work constructively to remedy the situation which in the first instance shall be a rerun of the corrected advertisement in the next available edition where possible. Corrections made by telephone shall be accepted by Waterford Press Ltd. but the right to decide whether a further proof should be proofed to the client is discretionary. Views and opinions expressed in our publications are not necessarily those of the editors, staff, Waterford Press Ltd. or publisher. Waterford Press Ltd. welcomes contributions from freelance writers & journalists. All articles published at editor’s discretion. Waterford Press Ltd. accepts no responsibility for any Errors or Omissions within any articles, where the client approved prior to print date; any post print date advertisement and / or editorial adjustments are made at Waterford Press’s discretion and may incur additional costs to the client. Wedgerwood Joinery ��79 Edinburgh Realty Dunedin ��80 Harcourts Gold ��81 Wilfred Rise ��82 Absolute Homes ��84 GP Builders ��85 Redvale Estate ��86 Inverurie Estate ��87 TGC Homes ��88 Inspire Homes - Chesney Mews ��90 KR Construction ��93 King Construction ��94 Lagan Construction ��95 Mcintosh Group ��96 LMC Building and Construction ��98 Alpine Group Construction ��100 Amarok Homes ��101 Enstyle Builders ��102 Bragg Building & Design ��103 Fowler Homes Christchurch South ��105 Modbox Homes ��106 Dimension Construction ��108 Rowberry Builders ��109 Mike Greer Homes Mid Canterbury ��110 David Reid Homes Southland ��112 Miller Building ��114 Nelson Builders ��115 Tug Lyttelton Preservation Society ��116

| 3 “Being around that long means we must be doing something right. It’s a testament to our team, our customers, and the community that has supported us from day one.” T T Kelly Deeks 40 years exploring Banks Peninsula Black Cat Cruises offers a range of experiences across Banks Peninsula, including intimate Hector’s dolphin swims, ferry services to Quail and Ripapa islands, and the Diamond Harbour ferry. REGIONAL DEVELOPMENT Black Cat Cruises Black Cat Cruises is marking a milestone year, celebrating 40 years on the water while securing national recognition as a finalist in the 2025 New Zealand Tourism Awards. The Akaroa-based eco-tourism operator has been named in the Tourism Excellence Award (Small-Medium Business) category, an accolade chief executive Paul Milligan says is particularly meaningful in their anniversary year. “It feels extra special to receive this recognition while we’re turning 40,” he says. “Being around that long means we must be doing something right. It’s a testament to our team, our customers, and the community that has supported us from day one.” Founded in Akaroa in 1985 with just eight passengers, Black Cat Cruises has grown into a leading eco-tourism provider, offering dolphin encounters, wildlife tours, and ferry services. The company expanded its operations to Lyttelton in 1999 with the winning of the Diamond Harbour Ferry contract. Paul credits much of Black Cat’s longevity to its environmental focus and commitment to the region’s Hector’s Dolphins. “We try to get close to the dolphins every day so our customers can see them, but we do it responsibly, following marine regulations,” he says. “We’re their advocates. They can’t speak for themselves, so we protect them and the wider marine environment of Banks Peninsula.” The company’s 40th anniversary was marked with a community celebration in Akaroa. The milestone coincides with exciting expansion plans, with Black Cat taking over the Dolphin Encounter operation in Kaikōura on November 1. The Kaikōura business, operating for 34 years, is world-renowned for its dolphin swimming experiences. Black Cat plans to retain the staff and build on the existing operation, bringing its own style of eco-tourism further north. The past decade has not been without challenges, particularly for Canterbury. The earthquakes, the COVID-19 pandemic, and subsequent tourism downturns tested Black Cat Cruises, particularly as international visitors account for around 70 percent of Akaroa cruises. “The key was managing to weather those storms and coming out the other side. In the last couple of years, we’ve seen good numbers returning,” Paul says. Looking ahead, the biggest hurdle is staffing. “Finding suitably trained skippers and crew is a challenge. We’re investing in training young people and bringing them up through the ranks to keep growing.” Black Cat Cruises offers a range of experiences across Banks Peninsula, including intimate Hector’s dolphin swims, ferry services to Quail and Ripapa islands, and the Diamond Harbour ferry. Cruises allow visitors to experience Akaroa’s dramatic volcanic cliffs, fur seal colonies, and marine birdlife while learning about conservation efforts aimed at protecting New Zealand’s smallest and rarest dolphin species. “Each trip is guided by knowledgeable skippers and nature guides, offering commentary on wildlife and conservation,” Paul says. “We want every visitor to understand the role we can all play in preserving these dolphins for future generations.” The company’s nomination at the 2025 New Zealand Tourism Awards sits alongside other high-profile finalists, including Willowbank Wildlife Reserve and Christchurch Adventure Park. Paul says the recognition is about the team as much as the company itself. “To our team, your passion, your mahi, and your dedication to conservation is what makes this possible,” he said. “To our passengers and local community, your support has carried us through 40 incredible years. Thank you.” Black Cat Cruises’ combination of adventure, environmental stewardship, and community focus has firmly established it as a cornerstone of Canterbury tourism – and its next 40 years are already taking shape. ABRASIVE BLASTING & INDUSTRIAL/MARINE SPRAY PAINTING SPECIALISTS From large-scale dry dock marine projects to industrial steelwork, tanks and smaller vessels — we deliver high-quality abrasive blasting and spray-painting services. With dedicated Marine and Industrial divisions, we’re equipped for specialist dry dock work and onsite projects at our Bromley yard. All enquiries please email office@mbp.net.nz Country Feasts Catering WEDDING & EVENTS CATERING www.countryfeasts.co.nz

4 | Double award for a Kiwi favourite Kai Pai Bakery is a Kiwi-owned family business, with all of its pies and savouries produced in Wānaka. REGIONAL DEVELOPMENT Kai Pai Bakery T T Aimee Wilson “A lot of the time, commercial bakeries are focused on speed or profit margins, but it’s important to us to maintain that level of quality and taste. Wanaka-based Kai Pai Bakery is no stranger to winning awards, and now with more than 23 flavours in production, there is usually something to tempt the taste buds. At this year’s New Zealand Bakels Supreme Pie Awards, the company took home silver in the Commercial Mince and Cheese category and a bronze in the Mince and Cheese category, proving that sometimes it’s the Kiwi classics that are a firm favourite. Head baker Jason Danielson says the mince and cheese is still Kai Pai’s biggest-selling flavour. “We make sure we keep at the top of our game with it.” This year’s results also reinforce Kai Pai’s position as the most-awarded bakery in the South Island. The bakery’s commercial mince and cheese pie has been recognised at every NZ Supreme Pie Awards held since 2017, a testament to consistent quality and delicious taste. “In the mince and cheese category, we are often competing against small-batch, even handmade pies, so we’re delighted to show large-scale production can still deliver award-winning flavour and craftsmanship,” says Jason. “We don’t take shortcuts. Despite rising ingredient costs, we’re still sticking to our guns and using top-quality ingredients, like using Colby cheese rather than going for cheaper options. “A lot of the time, commercial bakeries are focused on speed or profit margins, but it’s important to us to maintain that level of quality and taste. It proves that we do really care about what we’re doing.” Kai Pai’s mince and cheese pie is not only a favourite with judges – it’s also a Kiwi go-to. “Every month, we make enough mince and cheese pies to span the length of 42 rugby fields. So it’s pretty popular.” Employing 45 staff, Kai Pai Bakery is a Kiwi-owned family business, with all of its pies and savouries produced in Wānaka. The business started in 2010 in Queenstown, but soon outgrew its small kitchen, so headed over the hill to purchase the former McGregors Pies business from Bernie Sagrue. “There was just no room to move,” says Jason. Since settling in Wanaka, the bakery has doubled its production, using all of Jason’s original recipes, and now the bakery has launched into family pies, savouries and petites. The bakery has scooped 29 Supreme Pie awards since 2016, making it the most awarded commercial pie manufacturer in New Zealand. “We’ve got a great team, who all work very hard and care about what they do. These wins are a credit to them,” Jason says. Significant investments have also been made in facilities and equipment to increase production capacity to 50,000-plus pies a day (currently approximately 23,000 pies per day). 0800 43 55 37 www.hellers.co.nz Hellers is a proud, award winning supplier to Kai Pai Bakery and congratulate them on their recent awards won. Keep up the great work team! North Island 6 Morrin Road, St Johns, Auckland South Island 8 Harewood Road, Harewood, Christchurch 8 Proudly supplying high quality processed meat to Kai Pai Bakery. Find out more at simplyfoodsolutions.co.nz

| 5 T T Kelly Deeks Swiss precision in ‘wow’ factor pies PJ’s Pies’ Hanmer Springs shop, across from the thermal pools, has become a destination in its own right. REGIONAL DEVELOPMENT PJ’s Pies Swiss-trained chefs Jim and Kate Bratschi have built PJ’s Pies from a six-squaremetre village shop into a national brand, and this year the small-town bakery is reaping big recognition. PJ’s Pies, based in Hanmer Springs, has been named The Cheesiest in the inaugural Made North Canterbury Pie Trail Awards and is a finalist for both the People’s Choice and Customer Service categories at the 2025 North Canterbury Business Awards. For Jim and Kate, who swapped the Swiss Alps for Conical Hill more than 20 years ago, the success is as humbling as it is hardearned. “We only came to New Zealand for three months,” Jim says. “We started at the Hermitage Hotel, then came to Hanmer Springs with a chef friend who was duck shooting. “We swapped careers for lifestyle, and Hanmer Springs turned out to be the perfect place to build our own food story.” The couple’s culinary journey began with fine dining in Switzerland, but their New Zealand story started with a food truck and catering business serving school and forest camps. “We were too stingy to buy in pies, so we made them ourselves. That’s really where PJ’s Pies began.” After years of perfecting their recipes, PJ’s Pies officially launched in 2017. Since then, the business has grown from its Hanmer Springs base into supermarkets across New Zealand. Behind that growth is strong investment in people, equipment, and small-batch automation that keeps the handmade quality intact. “Our background is fine dining, and that’s reflected in every pie,” Jim says “We’re not producing thousands of units an hour. Everything is hand-filled, and our pies have that Swiss precision baked in.” That quality was on full display when PJ’s Pies made national headlines last year with its $50 gourmet crayfish pie featuring Kaikōura crayfish, cognac bisque, and “obnoxiously crispy pastry”. The King’s Birthday special sold out in hours. People were blown away,” Jim says. “It got everyone talking, and that’s what we love. We’re not just making food; we’re creating something memorable.” Even amid rising ingredient costs, PJ’s Pies remains committed to quality. “We don’t cut corners,” Jim says. “We offer a premium product to the right market. There’s room for every kind of pie, but we focus on the one that reflects our story and standards.” “We’re not producing thousands of units an hour. Everything is hand-filled, and our pies have that Swiss precision baked in.” PJ’s Pies’ Hanmer Springs shop, across from the thermal pools, has become a destination in its own right, offering locals and visitors gourmet pies at family-friendly prices. “As the rising cost of living continues to bite, a family can come to PJ’s Pies and get four beautiful pies and drinks for $40, compared to a bill upwards of $150 for a restaurant or cafe meal.” With a close-knit team of chefs and frontof-house staff, the business continues to grow sustainably, with plans to expand chilling and dispatch capacity to meet demand. “We’ve got fantastic staff, and they are the key ingredient,” Kate says. “ We’ve never struggled to find good people because we offer a great lifestyle for the hospitality industry - five days a week, no late nights, no weekends.” As PJ’s Pies celebrates its award wins and business growth, Jim and Kate remain deeply involved in their community, supporting local events, fundraisers, and even sponsoring an early childhood centre in Nepal. “It’s never just been about money,” Jim says. “It’s about people, pride, and passion. “We love meeting our customers and the excitement of growing our brand. We experience great joy every day when someone takes a bite of a pie and says, ‘Wow’.” Quality Gourmet Poultry 100% New Zealand Grown Free Range Turkey | Duck | Quail | Poussin www.cantervalley.co.nz 03 312 9805

6 | Tirohanga Nui Lodge T TKim Bowden Realising and sharing the dream The Ground-floor suite opens onto a courtyard with statues and a water feature. REGIONAL DEVELOPMENT Perched above Ōamaru’s Victorian precinct, with sweeping views of bush, harbour, and mountains, Tirohanga Nui is a new addition to Waitaki’s tourism offerings. The town’s take-you-back-in-time whitestone buildings are just five minutes away, the famed blue penguin colony ten, and the Moeraki Boulders 25 minutes from the property. The boutique luxury accommodation is the realisation of local woman Maree Shepherd’s ambitious vision. “I bought the property the day I saw it,” she says. “It’s a one-off site. From here I can see right over town, the harbour, bush reserve and look-out point - it’s spectacular.” What she first imagined as a renovation project soon became a full rebuild. Working with builder Breen Construction and architect Virginia Barlow, Maree shaped a purpose-built home that doubles as boutique accommodation. It’s an intimate three-suite property, where she also lives and hosts. “I’ve always envisioned a luxurious life and I’m quite an entrepreneurial character,” she says. “After 25 years dairy farming, I needed a new challenge, and this has certainly got rid of any boredom.” The three guest rooms are named after native birds, which in turn represent three of Maree’s mokopuna. There is the ‘Tūi Suite’, the ‘Kea Suite’, and the ‘Pīwakawaka Suite’. The upstairs rooms look east to the harbour and bush, while the larger ground-floor suite opens onto a courtyard with statues and a water feature. Tirohanga Nui translates as ‘great panoramic views’. But what truly makes the property special is its design, which maximises both openness and privacy. It’s unexpected, and a treat, so close to the centre of town, Maree says. With the accommodation now open for guest bookings, Maree is turning her attention to service. A wine list showcasing some local favourites is being put together, food offerings being developed and taste-tested, and staff training provided to upskill the team. Guests are fully hosted from arrival to departure. “They’re under our care from the moment they arrive,” Maree says. “Some want to relax by the fire; others go biking or down to the harbour - we just respond to what they want. It’s about giving them a peaceful, relaxed experience.” Evenings centre on communal dining with a private chef: canapés, a three-course menu, and Waitaki wines paired to each dish. While the focus is on small-scale stays, Maree’s plans are expansive. She envisions bespoke packages for intimate weddings and elopements, gatherings of women, and even international hunting groups, where non-hunting partners might enjoy the accommodation and its coastal calm. She’s also developing ideas for corporate stays and “orienteering-inspired” team events designed to showcase Ōamaru. “I’m really passionate about this place,” she says. Tirohanga Nui is committed to sustainable luxury, incorporating local materials in construction and furnishings, using eco-products, and planting natives. “After 25 years dairy farming, I needed a new challenge, and this has certainly got rid of any boredom.” Maree also partners with local suppliers to strengthen regional businesses. The building itself is designed to be comfortable all year – warm and cosy in winter and cool in summer. Floor-to-ceiling windows and broad decks open the space to sweeping views of the Kakanui Mountains on one side and the Waitaki coastline on the other. PROUD TO WORK WITH BREEN CONSTRUCTION & MAREE SHEPHERD ON CALL 24/7 0800 434 840 • NEW HOME DESIGN AND BUILD • HOUSE REWIRING • SOLAR SYSTEMS • HEAT PUMPS AND VENTILATION • SECURITY ALARMS AND CCTV • SWITCHBOARD UPGRADES • PRE-PURCHASE INSPECTIONS • APPLIANCE INSTALLS AND REPAIRS Proud Supporter of Tirohanga Nui Lodge CREATE YOUR DREAM BATHROOM AT MICO MICO OAMARU 134 THAMES STREET OAMARU, OTAGO 03 434 5029 mico.co.nz Oamaru Stone Masons Brick & Block Stone Work Proudly Supporting Tirohanga Nui Lodge - Breen Construction dooleysmasonry@xtra.co.nz 03 434 7091 Contact Us

| 7 Tirohanga Nui Lodge Tirohanga Nui translates as ‘great panoramic views’. Below, Maree Shepherd and Zoey. ’ REGIONAL DEVELOPMENT Proud to support Tirohanga Nui Lodge - Breen Construction Discover our new range of Opening & Retract Roofs and Sun Louvres 3 Korora Road, North Oamaru Business Park (03) 434 9084 www.apexengineering.co.nz PROUD TO SUPPORT TIROHANGA NUI LODGE - BREEN CONSTRUCTION • Specialists in Structural Steel for homes and workshops • Roof flashings and retail supplies • Machining and mechanical services • Light fabrication • CNC plasma cut designs • Pipe threading and welding • Machinery repairs, from lawnmowers to farm equipment YOU KNOW OUR WORK. COME AND SEE IF IT WORKS FOR YOU. • PLUMBING • GASFITTING • DRAINLAYING • DOMESTIC • COMMERCIAL LPG GAS DELIVERIES OFFICE HOURS MONDAY - FRIDAY 8AM - 5PM 224 Thames St, Oamaru Ph 03 433 0011 info@hiflo.co.nz www.hiflo.co.nz Oamaru • Waitaki • Mackenzie • INDOOR AND OUTDOOR WOOD BURNERS • GAS FIRES AND PELLET FIRES • INSTALLATION AND SERVICE

8 | A luxury escape for the digital weary Cedar cladding, treated with a dark oil stain, helps the cabin blend seamlessly with the pine and native beech trees. Moke Valley Cabins T T Kim Bowden REGIONAL DEVELOPMENT After two decades in fast-paced Hong Kong working as a shipping broker, Terry Chu has traded skyscrapers for starry skies, creating a luxury cabin retreat where guests can escape the digital grind and focus on the mountains, the lake, and one another. On the outskirts of Queenstown, the first of five luxury ‘Moke Valley’ cabins is nearing completion, with guests expected to arrive in early 2026. “I was working in Hong Kong for 20 years, and I know what the city life can look like,” Terry says. “Sometimes you just want to get away. There’ll be no Wi-Fi in the cabin, no TV either – it’s going to be about quality time, just being with the one that you love.” Set on a two-hectare property, the cabins offer complete privacy – “you hardly see anyone nearby” – while remaining less than 15 minutes’ drive from Queenstown’s town centre in one direction and postcard-pretty Moke Lake in the other. The first cabin spans approximately 55sqm, designed to feel cosy, yet open to the surrounding landscape. In their design, Fearon Hay Architects have included large sliding windows that open completely, creating a balcony-like feel to the space, and framing views across Lake Wakatipu and the nearby mountains. “At this time of the year, you’ll be able to see a glowing red sunset through the window, too,” Terry says. Cedar cladding, treated with a dark oil stain, helps the cabin blend seamlessly with the pine and native beech trees behind it, while the same timber continues inside for walls and ceilings. “We’re bringing the nature from outside to inside as well,” he says. Custom furniture and lighting from interior designer Katie Lockhart, a limestone bench top in the kitchenette, ceramics by New York artist Natalie Weinberger, and paintings from local artist Andrew Barber ensure a carefully curated, handmade aesthetic. “We hardly bought anything off the shelf,” Terry says of the fit-out. An outdoor cedar and stainless steel spa offers the perfect spot for stargazing, while the minimalist interior encourages guests to step outside and explore. “The idea is always: comfortable inside, but not too comfortable, so people are able to go out and enjoy nature,” he says. Terry sees his project as part of a wider trend, where travellers no longer seek the generic luxury of large hotels, and he is aiming his cabins at city dwellers, honeymooners, couples seeking privacy, or anyone craving a digital detox. But when guests do eventually pick up their phones, the location is set to be Instagram-worthy. Savvy about digital marketing, Terry has commissioned Christchurch artist Steve Carr to create video and artwork exploring how to disappear into nature to spark online interest in the accommodation offering. The campaign has been fresh, a little different, and well-tailored to a market seeking unique, shareable experiences. For Terry, who has shifted from southern Asia to Queenstown with his young family, the goal of his new business venture is simple: offer a space where people can disconnect, enjoy time with loved ones, and experience the beauty of Central Otago in an intimate, thoughtful way. THE ENGINEER TO ARCHITECTS OF REMARKABLE STRUCTURES Proudly Supporting Moke Valley www.sullivanhall.co.nz 03 442 8268 queenstown@sullivanhall.co.nz Level 2, 36 Shotover Street, Queenstown 03 548 9932 | 10 Nile Street, Nelson 7010 | finn@fico.co.nz | bruce@fico.co.nz | scott@fico.co.nz | www.fico.co.nz Fico Finance is here to help you find flexible funding fast. We understand that deals can change - we're approachable, responsive, and focused on getting your project or property transaction across the line. We lend nationwide, providing first and second mortgage secured funding for business, investment, construction and property development. • Residential Investment • Commercial & Industrial • Urgent Settlements • Development & Construction Some of our loan types and features: • Bridging & Rescues • No line fees, no early repayment costs Pricing from 8.45% p.a + fee

| 9 T T Aimee Wilson Restaurant and gardens the ‘real deal’ Riverstone gained award status back in 2010 – as the Supreme Winner of Cuisine magazine’s coveted Restaurant of the Year Award. Riverstone Kitchen “They love the energy, seeing our team working and, more importantly, seeing the ingredients being harvested and delivered straight to the kitchen.” REGIONAL DEVELOPMENT It’s the food that brings people to Riverstone Kitchen north of Oamaru, but the gardens are an unexpected and delightful discovery. Riverstone gained award status back in 2010 – as the Supreme Winner of Cuisine magazine’s coveted Restaurant of the Year Award. Now, owner Bevan Smith has been named as a finalist in the Business South awards for his customer service, and he admits it’s nice on occasion to be able to step away from the stoves and interact with his guests. It’s that personal touch and, at the base level, it is what they are all about, Bevan explains. A regular finalist in the Top 100 restaurants of New Zealand, he has always marvelled at the lengths people will go to, just for lunch, flying in sometimes from Dunedin, Christchurch or Queenstown. Bevan began his culinary journey in 1991, and after training, his passion took him to London, where he worked at Terence Conran’s La Pont de la Tour and Michael Caine’s Michelin-starred Canteen. After a further five years in Brisbane, he headed home to open Riverstone, with the establishment of the garden being initially a practical step towards supplying basic ingredients and reduce the inevitable supply-chain issues that come with running a rural restaurant. Gardening can be quite addictive, however, and every year since, it has become a journey, with Bevan’s mum, a proud green thumb, being put to good use, solving problems for the kitchen, and recognising and building on Riverstone’s geographical strengths and challenges. “We grow things that do well here, or are expensive to source, or not commercially viable for some growers,” Bevan says. Some of the best ingredients, like heirloom crops, are fragile and difficult or impossible to transport, he says. “Ingredients with the best flavour are not the most convenient for commercial growers.” That’s where Riverstone steps in and grows the food themselves. The result is seasonal food, full of flavour, and their guests love it. While the production gardens weren’t meant to be show gardens, customers are curious by nature, and love to wander around and see what’s there, and to ask the gardeners all manner of questions, Bevan says. “They love the energy, seeing our team working and, more importantly, seeing the ingredients being harvested and delivered straight to the kitchen.” “It can’t get fresher than that” is a comment used regularly, but Bevan says it’s the flavour from using soil-grown food that makes such a difference on the plate. A chef Bevan respects recently visited Riverstone for lunch, and after walking through the gardens, remarked, “This is the real deal,” and to Bevan that meant a lot. Riverstone celebrated 19 years in business in November, and Bevan is really proud of what his team can achieve. Many are young and local, and he enjoys helping them develop in hospitality. “It’s quite remarkable how they grow. “What they bring is their own personality.” Reflecting on this relationship, Henri Ham, Owner & Managing Director of Awapuni Nurseries, notes that watching their business grow alongside New Zealand's growing community has been immensely rewarding. "It's inspiring & hopeful to see innovative local businesses thrive in today's demanding, unpredictable environment." With over 60 years of horticultural experience and equipped with technology and robust production systems, Awapuni Nurseries now grows the widest range of vegetables, flowers & herbs. They also provide contract growing solutions for large scale natives and forestry projects, delivering across New Zealand. Riverstone Kitchen has always prioritised quality. "Seeing our products on their menu is a testament to our shared belief that continuous improvement, big or small, enables companies to excel", says Henri. Awapuni Nurseries, based in Manawatu, is a long-standing, reliable partner of Riverstone Kitchen. 10% off anything on www.awapuni.co.nz Exclusive online voucher code: growawapuni10 Expires 15th Nov 2026

10 | Following the talent AbacusBio has helped farmers, agricultural boards and commercial agribusinesses around the world implement cutting-edge science, technology and strategy. AbacusBio T T Emma Bailey REGIONAL DEVELOPMENT Its global expansion, which has brought in expertise from around the world, saw AbacusBio Limited named as a finalist in the Grand Business South Awards. The world-leading agriscience company was a finalist in the Excellence in Science and Technology section. The awards celebrate businesses from across Otago and Southland, from emerging start-ups and exporters to community organisations and industry leaders. AbacusBio Chief Scientific Officer Peter Amer said it was a great honour for the agriscience consultancy business, which is made up of a team of experts in the fields of genetics, economics and farming. AbacusBio began in Dunedin in 2001. Since then the consultancy business has helped farmers, agricultural boards and commercial agribusinesses around the world implement cutting-edge science, technology and strategy. In 2017 the company expanded in Edinburgh and the UK. The office is based at the University of Edinburgh. “We have a long history of relationships, working with people in Edinburgh and it was suggested we set up an office there. It really was a big stepping stone for the business. As lovely as Dunedin is, it is not the centre of the world and this brought us closer to biotech developments over there. Dolly the sheep was actually cloned there,” Peter said. “It also allowed us to attract global talent to work for the company,” AbacusBio Group Managing Director Nadia McLean said. In 2023 the company expanded into Canada. “We had an Irish employee working with us in Scotland whose spouse was Canadian. When they expressed a desire to relocate to Canada, we established an office there, which has since proven to be a roaring success.” In 2024 when an Australian partner, based in Dunedin, decided he wanted to move back, an office was set up in Queensland. “We are all about people and creating opportunities that are right for them.” The offices based in different time zones mean they can service clients 24 hours a day, Nadia added. “Canada overlaps nicely with our timeline in New Zealand, but we have to work hard to make sure we stay connected. We connect at conferences and visit the different offices. It has meant we have retained talent we may have otherwise lost. Now we have 13 different nationalities within our team of 50,” she said. Peter is particularly proud of the people first culture the company has. “We are not chasing rainbows but we are steadily growing. We can export talent and we can also import talent. We can make a lot of very clever people available for our New Zealand agricultural clients, particularly in the genetic space.” With farming getting more scientific, AbacusBio delivers solutions on a plate, he said. “With global warming there are a lot of challenges facing agriculture and humanity. We work upstream to lessen the effects on farmers.” Call Andrew or Jordan for practical personal advice from a rural background. All work undertaken by our Dunedin based team.  03 477 7776  andrew@hnca.co.nz or jordan@hnca.co.nz www.hnca.co.nz proud to Support ABACUSBIO SERVICES: ▶ Salesforce Implementation & Configuration ▶ CRM Strategy & Process Design ▶ Custom Automations & Integrations ▶ Data Migration & Reporting ▶ User Training & Ongoing Support Contact: contact@evolvecrm.co.nz | 027 5055175 | www.evolvecrm.co.nz | Supporting businesses across New Zealand Bespoke CRM Consulting for Evolving Business Tailored CRM solutions that evolve with your goals

| 11 T T Virginia Wright Training provider hitting the mark Workplace First Aid Training won the Excellence in Service category at the 2025 Grand Business South Awards. Workplace First Aid Training REGIONAL DEVELOPMENT To be a scuba diving instructor you must be 18 which is why Phil Hudson became the youngest scuba diving instructor in the world when he graduated from his course on the day of his 18th birthday. As an instructor you must be able to teach rescue diving which means you also have to be a first aid instructor, and it was that part of his training that changed the course of his life in his mid-20’s after several years in the scuba diving industry, he explains. “It was 2004 when I had a chance encounter with a women I’d trained who came up to me in the supermarket crying. “She gave me a big hug and a kiss on the cheek and went on to tell me that she’d performed CPR on one of her family members at a barbeque and revived them, and she put it down to the training she’d got from me.” It didn’t take much soul searching for Phil to realise that he’d rather have more encounters that involve passing on his life-saving skills, than instructing people how to scuba dive. Within 24 hours he was setting up Workplace First Aid Training and he’s been instrumental in helping people save lives ever since. Workplace First Aid Training Ltd won the Excellence in Service category at the 2025 Grand South Business Awards. Working in his new business part time, Phil swapped out scuba diving to become the District Manager of Surf Lifesaving Otago, while running Workplace First Aid Training after hours, on the weekends and in his spare time, before he finally started running his business full time. That didn’t stop him continuing as the Otago Helicopter Underwater Escape Trainer (H.U.E.T) in his down time for many years. He trained the three people who survived the April 22, 2019 Auckland Island event. They put their survival down to not only their survival equipment, but also Phil’s training. Just over 20 years since he began, Workplace First Aid Training has become an approved, audited, Private Training Establishment (PTE) with NZQA and has trained over 8000 organisations. To assist each organisation with easy enrolments Phil and his team developed and invested in a custom-built in-house database which gives each business manager their own login to help them check and manage their staff training status. Consistency was essential. Phil developed a regional instructor induction programme, which included one-on-one training following being assessed by an experienced instructor/ moderator at Head Office in Dunedin. Safe to say that little is left to chance when it comes to the life-saving skills involved. That first encounter in the supermarket may have been the most memorable but there have been many other times where people have come up to shake Phil’s hand in the supermarket and tell him about how his training paid off for them. “It’s just so humbling to be part of people saving other people’s lives when I’m not there but I’ve passed on my skills to them,” says Phil. “It’s just so humbling to be part of people saving other people’s lives when I’m not there but I’ve passed on my skills to them.” YOU THINK IT, WE INK IT 03 477 1238 print@speedprint.co.nz www.speedprint.co.nz WORKPLACE FIRST AID TRAINING IS PROUD TO SUPPORT Moore Markhams Otago is part of a global network of offices, providing accounting and advisory services, advising local, national and international clients in the public and private sectors. 03 477 0032 otago@markhams.co.nz markhams.co.nz Queenstown Dunedin Accountants and Advisors

12 | T T Kim Bowden Commitment to excellence set in stone Unifone New Zealand REGIONAL DEVELOPMENT Providing connectivity Unifone’s strength lies in offering flexible plans, local staff and a responsive field team. Wānaka Stone T T Bernadette Cooney “We can cut bigger, longer bits of stone for the stonemasons, which they love, and it’s so much easier on bodies.” Otago regional internet and mobile service provider Unifone was honoured as a finalist in the prestigious Grand Business South Awards, in the Excellence in Customer Experience category. Recognised for its customer-centric business model and local ground-level responsiveness, the nomination is powerful acknowledgment of what drives the company. Unifone is a Wireless Internet Service Provider (WISP) with bases in Dunedin and Balclutha, deploying Wi-Fi, FWA (4G/5G), DSL, fibre and mobile phone solutions across hardto-reach areas of Dunedin and wider Otago. Unifone business development manager Paul Johnson says the award recognition reflects its core values, breadth of service, and customer-first culture. “It reflects the culture we’ve built. Unifone are all about fast, reliable internet, and being reachable and staying local.” He says Unifone’s strength lies in offering flexible plans, local staff and a responsive field team. A family business operating two quarries in Central Otago is celebrating a hat-trick of nominations at this year’s Grand Business South Awards. Wānaka Stone, run by husband-and-wife team Lucy and Grant Middendorf, has built a reputation for supplying quality schist from its quarries at Tarras and Poolburn. And while, as Lucy puts it, “the product sells itself”, the pair never takes success for granted, and their commitment to innovation, excellence and customer service has earned them recognition from the judges at this year’s awards. Ranging from grey to brown, with quartz streaks, the schist is iconic Central Otago stone and is woven into the region’s history and landscape. “People love it; people want to use it,” Lucy says. At Wānaka Stone, though, looking after people is as important as the rock they work with. Quarrying is physical, demanding work, and Lucy and Grant make it a priority to look after their crew. “We say we’re here to break rocks, not people,” Lucy says. “It’s really hard work, so we’ve invested in tools and machinery that make the job easier – but we also noticed that people weren’t spending money on preventative maintenance for their own health.” To encourage that, the company set up a wellbeing fund, giving every staff member $100 a month to spend on anything that supports their health and wellbeing. “We’ve got all these processes for maintaining machines,” Lucy says, “so why wouldn’t we do the same for our bodies?” Wānaka Stone has invested heavily in technology that makes quarry work safer and more efficient – from importing advanced guillotines with modern hydraulics, to upgrading existing machines with similar tech. The result is less strain on staff and a better product for customers. “It’s these little things that save a lot of effort and give a better-quality product,” Lucy says. “We can cut bigger, longer bits of stone for the stonemasons, which they love, and it’s so much easier on bodies.” The team has grown to around seven staff, with more recruits on the way as the business expands. Most start at entry level and work their way up, gaining formal training along the way. Some have completed apprenticeships, and one has even qualified as a quarry manager – a reflection of the company’s focus on developing its people from within. Grant brings valuable expertise from his former career as an explosives specialist with the army. Traditional quarry blasting can shatter too much surrounding rock, wasting usable material. “He’s come up with some clever ways of dissipating that initial energy, so we don’t crush the rock around the blast,” says Lucy. “We get to use pretty much all the rock every time we blast – it’s far more efficient.” Customer service is another cornerstone of Wānaka Stone’s success. The company surveys its clients every few years, and last year’s results came back with an impressive 9.8 out of 10 for customer service. “We’ve always worked hard to accommodate what people are looking for with stone,” Lucy says. “We just build really good relationships with people. We supply a lot of solutions to problems – people can give us a call, and we’ll help them figure out how to make something work.” “Fairness is one of our values and is critical to everything we do,” Lucy says. “If you ring someone up here, you don’t go through to an overseas call centre. You speak to a local person, and we can dispatch a local technician,” says Paul. From rural farms and provincial businesses to urban residential and small business solutions, Unifone offers fibre and wireless broadband, mobile and home phone plus tailored phone and data bundles for small business. “We’re increasingly offering more business phone, data and mobile plans for smaller work crews throughout the region,” says Paul. “The cloud based modern equivalent of what we used to call PABX systems for tailored calling options and call forwarding and related services, which can be bundled together and streamlined into a single bill.” By owning its infrastructure, Unifone operates its own wireless network and server hosting which allows it to respond quickly to local conditions, rather than depend on third party response. Unifone has a staff of 19 operating a network of more than 60 cell towers and 200 radio repeaters across the region, ensuring reliable connections and one-stop shop convenience. 106 George Street | 03 471 7000 | info@yourpeople.co.nz | www.yourpeople.co.nz Successfully connecting employers and employees since 2008 Specialists in permanent and temporary recruitment across New Zealand LANDSCAPE SUPPLIES HIAB HIRE BULK CARTAGE ALLIED FUEL STOP UPPER CLUTHA TRANSPORT Wanaka Ph: 03 443 8221 E: wanaka@uct.co.nz W: www.uppercluthatransport.co.nz 021 999 649 | clydehiab@yahoo.com NEED A LIFT ? CLYDE HIAB SERVICES GENERAL HIAB SERVICE

waterfordpress.co.nz

RkJQdWJsaXNoZXIy NDc2Mzg=