2 Summer 2022 Summer 2022 ISSUE 2 CONTENTS PDF BUY Up Worth a detour: The Marokopa River Valley Fiona Thomson Up Next time you’re in the Waitomo area (the Waikato region of the North Island) it’s worth the detour to check out three natural landmarks that are really close together, on the Te Anga Road. Mangapohue land bridge The naturally-occurring Mangapohue land bridge is the 1st attraction. There is a well-formed DOC path through pleasant bush to view the spectacular 17 metre high naturally occurring land bridge. The fern-covered land bridge spans across the cliffs each side of the Mangapohue stream, forming a stunning bush-covered arch. (October ’22: the track is closed due to weather-related erosion. Check the DOC website for updates.) PiriPiri Caves The second stop is a short drive further down the road, to the Piripiri Caves. The walk in was even more fascinating than the cave itself, with this area being filled with interesting rock formations: you could spend a bit of time spotting ancient sea life fossils. Marokopa Falls The third stop was to the Marokopa Falls. Another short bush walk leads to the viewing platform where the 35 metre classic waterfall sprays out above you. Sturdy footwear is recommended, as scenic tracks can sometimes be muddy (and slippery) in this gorgeous river valley. Note: You can’t take your dogs with you on any of these walks. Up Up Mangapohue land bridge © 2022 Julian Thomson, © 2022 Fiona Thompson, © 2022 Margaret Earle Mangapohue land bridge © 2022 Julian Thomson, © 2022 Fiona Thompson, © 2022 Margaret Earle Mangapohue land bridge © 2022 Julian Thomson, © 2022 Fiona Thompson, © 2022 Margaret Earle 1/17

Summer 2025 ISSUE 13 BUY PDF Contents Click on image for full view and caption recipe-chicken-bread-3-H.webp GO TO as the seasons change scones, quiche, chicken bread and butter Recipes on the road Various Lucy’s gluten-free scones This recipe is a bit different as it uses a gluten free bread mix. Being gluten intolerant and both dairy- and plant-based-milk-free I have altered this recipe a bit. To get Lucy’s gluten free bread mix (lucysglutenfree.co.nz) you can buy through Volare Bakeries (Waikato, volarebread.com), some supermarkets, Binn Inns or health stores online. There is a brown bread mix available if you don’t want white. Keep some extra gluten free flour on hand, in case, like me, your ‘dash’ of liquid is a wee bit generous (oops). These scones aren’t like normal scones due to the psyllium husk in the flour. You can also make a pizza base, cinnamon scrolls or Lemon Maple Drizzle Cake using the bread-mix recipes online: 
lucysglutenfree.co.nz/blogs/recipes. They made great buns and are really filling. 410g Lucy’s The White One Bread Mix 15g (3tsp) baking powder 150g butter, cubed and chilled 250g (1 cup) milk of your choice + extra dash (or use lemonade or ginger ale instead) Optional: Cheese & onion 100g grated cheddar 100g diced onion Optional: Date & ginger 100g chopped dates 3cm piece of ginger, finely grated 20g brown sugar Preheat oven to 200°C and line a baking tray with baking parchment. If you are doing the date option: In its own bowl, rub ginger into the sugar, and set aside ready for topping the scones. Place flour and baking powder in a mixing bowl, along with the chilled butter. Rub butter into the flour mix until it resembles bread crumbs, 3–4 minutes by hand. If you feel the butter becoming too soft, chill the mix for 10 mins. (NOTE:Keeping the butter cold throughout the whole process, leads to a more delicate, layered scone). Add in milk and mix to combine. This is the time to add in onion, cheese (reserve a bit for the tops) or the dates, if you are using them. Divide mix into 100g pieces, and shape into firm rough squares by hand, making sure they are standing tall. Place on to the baking tray and brush a light coat of milk on the top of each scone. If doing extras, dollop the ginger-sugar mix or a sprinkle of cheese on top of each. Put scones straight into oven, bake for25mins, until golden. Maggie O’Rourke. Photos: ©2025 Maggie O’Rourke Crustless quiche 1½ cups milk ½ cup flour 1tsp baking powder 1 cup grated cheese 3 eggs 1 onion, finely chopped 2 slices bacon, chopped 1 tsp parsley 1 tsp salt pepper to taste 1 cup of veges. Suggestions: courgettes, grated; spinach/silverbeet, finely sliced; broccoli, mushrooms, tomatoes, cold mashed potato (I usually use 2–3 of these). Mix together milk, flour, baking powder, cheese and eggs. Then add onion, bacon, parsley, salt & pepper and veges. Mix well. Pour into a shallow oven tray/dish. Cook at 180°C for 20−25 minutes, until golden brown and firm to touch. Leave to stand for 5 minutes before cutting. Enjoy. Jo Ravelich Zero-carb chicken bread loaf Super yummy. I tried the mince version too but I prefer the chicken loaf. Great loaf to bring as a plate and its also gluten free. 500 grams chicken mince ½ cup parmesan (or any cheese) 5 large eggs ½ tablespoon oil Salt to taste 2 tsp baking powder Optional: your seasonings Preheat the oven to 185°C . On medium high heat, in your frying pan, cook your chicken in oil and salt. Let cool. In a blender (or use a stick mixer), add your cooked chicken, eggs, parmesan cheese and baking powder, any optional seasonings and blend until smooth. Place your bread batter in a well greased loaf pan Bake for 30–35 minutes until a toothpick comes out clean. Slice and serve! lowcarblove.com/blog/zero-carb-chicken-bread-loaf I made home made butter for the loaf — a messy adventure. See below. Maggie O’Rourke. Photos: ©2025 Maggie O’Rourke Home made butter: Kiwi Gold I think the last time I made butter was in a cooking class at college, and I never remembered it being so messy. Luckily I read the recipe first so I put a jug of water into the fridge to cool ready for the ice-cold bath. One thing I forgot to do was turn my hot water on to wash my hands after — yes I could have worn gloves, but the yellow mess between the fingers is super fun. I will soon tell you about that. Who’s tried making butter before? This is a once in a life time experience. Though the recipe says 5–7 minutes of mixing, it really depends on the mixer. I don’t have a fancy mixer in my bus, though was blessed to be at a camp ground so could use their power. The 7 mins went, then 10 mins and it looked nothing like what they said with separation of the buttermilk, I have no idea on how long it took, but finally, finally, it happened. I grabbed the icy water from the fridge, got the baking sheet out and an air-tight container. This is where the messy part comes in as you have to pick the butter up out of the bowl and squeeeeze the buttermilk out until it looks like a blob of butter, then you rinse in the cold water and squeeze more out. After several squeezing attempts you have butter. Then add some salt. Lick your buttery fingers and wipe off the rest Wrap it in the paper and put it in the container in the fridge. A spoonful of butter is super yum. Now what to do with the buttermilk? I tried making buttermilk icecream what a disaster that was. Homemade butter 2 cups heavy cream Salt to taste Add the heavy cream to an electric mixer. Start whipping the cream on low speed until it thickens slightly. Gradually increase the mixer speed to medium-high and continue to whip for 5–7 minutes, scraping down the sides every now and then. Continue mixing past the whipped cream phase, and you’ll see the cream begin to break into butter (fat molecules) and liquid (buttermilk). Remove the butter from the mixer (save the buttermilk for use later!) and squeeze out any excess moisture by repeatedly squeezing the butter through your hands. Quickly rinse the butter under ice cold water and add salt to taste. Store in either an air-tight container or rolled up in parchment paper. Keep it in the fridge and use within 10–14 days. justinesnacks.com/homemade-butter Maggie O’Rourke. Photos: ©2025 Maggie O’Rourke 🏕️ Up Up Summer 2025 , p 28

10 summer 2024 Summer 2024 ISSUE 10 BUY PDF ToC Click on image for full view and caption ©Alex Koveskali GO TO Springing I do like pies LOL Heating a pie Alex Koveskali I’ve worked out an effective way to heat up pies. Gas diffuser, pot, a couple of tin bowls, and a lid; on a medium heat for however long you want. I do like pies LOL. Photos ©Alex Koveskali Up Up 10 Summer 2024 , p 29

10 summer 2024 Summer 2024 ISSUE 10 BUY PDF ToC Click on image for full view and caption GO TO Springing Camping the Kiwi Way, Summer 2024 In this issue Double-Digit Highways – SH32,West of Taupo, SH45, Taranaki’s surf coast highway, and SH60 to Collingwood. Springing Your camping stories from spring. Tents. Weather. The night sky. Places to go, places to stay, things to do. Making camping more accessible for everyone involves more than installing accessible toilets. Travelling with pets A list of resources I’ve found helpful on our travels with our furry family member, Pippa. CampFest ‘25 Pack up your tent or camping vehicle and join us in Bulls for a weekend of fun, music, food and family-friendly entertainment. Recipes Favourite and quick camping meals including great ideas for a quick meal on the first night. Table of contents Editorial Come camping Stop and Stay Contribute About Cover image: Waiorongomai Valley ©2024 Greg Lokes ( Greg's Eye ) About Camping the Kiwi Way We hope this magazine will unite the many different camping groups we have in NZ to create a unified voice and energy for sustainable camping for current and future generations of New Zealanders. ISSN: 2815-8261 (Print)ISSN: 2815-827X (Online) ©2024 All Points Camping Club of NZ Inc Editor: Miriam Richardson editor@campingthekiwiway.org | campingthekiwiway.org Published quarterly by All Points Camping Club of NZ Inc &NZ Lifestyle Camping Ltd Order or subscribe Printed copies including postage:$44 for a year (4 issues)$13.50 for a single copy editor@campingthekiwiway.org Read it here online, get a PDF campingthekiwiway.org/issues-camping-the-kiwi-way Or subscribe for a printed copy campingthekiwiway.org/buy-or-subscribe Advertising editor@campingthekiwiway.org For sizes and prices see ckw.nz/advertising Share your stories If your group or club is promoting NZers enjoying our great outdoors, we would like to share your stories. • Tenting, caravanning, motorhoming, van camping, bike camping, hiking and more. • Camping photos and stories. • Club stories and photos. • Upcoming events that include camping. • Opinion pieces on camping issues. Photos 1mb or more in size. Email words and (separate) images: editor@campingthekiwiway.org Contributions close Feb 1 for the Autumn issue May 1 for the Winter issue Aug 1 for the Spring issue Nov 1 for the Summer issue But, for late-breaking articles talk to the editor. Up Up 10 Summer 2024 , p 1

11 autumn 2025 Autumn 2025 ISSUE 11 BUY PDF ToC Click on image for full view and caption Op shop finds in Te Aroha ©2025 M Richardson Op shop finds in Te Aroha ©2025 M Richardson GO TO Here & there last summer Op shop finds Op Shop finds, Te Aroha. ©2025 M Richardson Up Up 11 Autumn 2025 , p 6

1 Spring 2022 Getting the internet on the road Up Miriam Richardson There are two ways to get on the internet while on the road: with your mobile phone or with mobile broadband. ONE: mobile phone Modern mobile phones use the internet routinely: have you checked your email? viewed a YouTube video? read Facebook? used Campermate? used Google? All of these use the internet through your phone connection. The plan on your phone determines how much internet you can use in a month. TWO: mobile broadband There is a network of towers through NZ that allows Netspeed and Wireless Nation to give travellers access to mobile broadband. Modem To connect to mobile broadband you need a modem. Generally travellers get an adapter to connect the modem to their 12v/24v power. Choosing: mobile phone or mobile broadband? If you are content to do all your internet connection through your phone, stick with a mobile plan. If you want to connect a tablet, iPad or a computer as well as your phone, you have a choice. To choose a plan you need an idea of • how much data you need, • where you might travel, • what devices you want to connect to the internet, and • whether you want to use your phone as the modem. How much data do you need? What do you normally use? Look back on the last few months of internet use, if you can. Will you continue to use the internet the same? Might you use use less when travelling? Might you watch TV through the internet and use a lot more? Hot spot the phone or use a modem? To use your phone to connect all your devices to the internet, you need a plan that allows you to do it: it is called ‘hot spotting’. When you ‘hot spot’, your phone becomes a wireless network that lets other phones, computers etc get online via the phone. The phone needs to sit where the signal is good while you are using it as a modem. Coverage: where can I get a signal? Your phone/internet provider has an online map that shows their coverage — where you can expect to get a signal. Mobile phones have stronger and more complete cover near towns and cities. Different providers share the towers. The coverage maps show the strength of the signal. There are dead zones with no coverage at all (no towers). Speed The biggest complaint people make is about the speed of the internet when they are travelling. There are several reasons why the internet could be slow. You are comparing it to a fibre connection at home. Mobile broadband is slower than fibre. It just is. You are a long way from a tower, so the signal is weaker, or there is something between you and the tower. Try moving. The nearest tower has lesser capacity. Some towers have greater capacity than others. Areas with few people may well have lesser capacity — and a bevy of motorhomers enjoying the back of beyond at the same time might overload it. You are parked up with a bunch of other travellers who are all using the same tower at the same time to get online. (Netspeed, Wireless Nation and local providers are all using the same towers.) You, or your neighbours are doing something that uses a lot of data: downloading video, visual phone calls, online TV or listening to radio, all use quite a bit of data. The locals are busy and using the same tower at the same time. The modem or its connection needs refreshing: do a speed test ( www.speedtest.net ), and then talk to your provider. _____________ I hear people on Facebook saying ‘I am with xxx and I have no speed problems.’ This is not a big help: it all depends where they have been travelling, how far they have been from the mobile tower, when they tend to use the internet, and how many others are using it at the same time. There might be particular times when the towers are being overworked: before work; after school; evening entertainment time (video and TV use a lot of data). Try after 11pm, at 1am, at 6am: if the speed is good, then it is a competition problem. ____________ Aerials Having an aerial on the roof might improve your internet connection. BY: Miriam Richardson Photo: ©2022 Miriam Richardson Next issue: How to choose an internet provider Up Up Up Spring 2022 ISSUE 1 BUY PDF CONTENTS I hear people on Facebook saying ‘I am with xxx and I have no speed problems.’ This is not a big help... 1/1

11 autumn 2025 Autumn 2025 ISSUE 11 BUY PDF ToC Click on image for full view and caption recipe_H-Lentil and eggplant stew with gnocchi 2.webp recipe_Pork and vegetables in hoisin sauce.webp GO TO Here & there last summer Recipes for camping Margaret Earle Hot cross buns One year when we were at scout camp over Easter, we cooked hot cross buns. This is the recipe that we used. It worked great in camp ovens. I use the same recipe at home in my bread maker and electric oven. I put all the ingredients in the bread maker bowl, except the dried fruit which I put in the fruit and nut dispenser, and use the dough setting. The recipe includes a cross and glaze for the buns. I tend to leave these out. 600g plain flour 2 tsp dry yeast 4 Tbsp brown sugar 2 tsp cinnamon 2 tsp mixed spice Pinch each of ground cardamom and ground coriander 2 tsp salt (optional) 2 eggs 250ml milk, lukewarm 2 Tbsp orange marmalade 40g butter, softened 250g sultanas, raisins and currants 30g mixed peel For the cross: Plain flour Icing sugar Water For the glaze: ½ cup caster sugar ¼ cup water ◗ Mix flour, yeast, brown sugar, spices and salt in a large bowl. ◗ Whisk egg, milk and marmalade together and pour into the flour mixture to form a sticky dough. ◗ Knead on a floured surface for 10 mins until elastic. Add softened butter and knead a further 5 mins until smooth. Fold in dried fruit and mixed peel and knead for a further 3 mins . ◗ Mould into a loaf shape and then divide into 12 segments. Roll each segment into a ball and then flatten onto a greased tray. Place 2cm apart. ◗ Cover loosely with cling wrap and let dough rise in a warm place for 2 hours until doubled in size. ◗ Preheat oven to 180°C . ◗ To make crosses , mix the flour, icing sugar and water into a thick paste. Pour paste into a zip lock bag and snip one of the corners off the bag to create a piping bag. Pipe crosses on the buns. ◗ Bake buns for 15–20 mins . ◗ Turn out onto a wire rack. Cooking the buns in a camp oven You need a camp oven, a trivet/trivet stand-in, a round tin that fits in the camp oven. Read more about camp ovens More about camp ovens ◗ Put some form of trivet in the bottom of the camp oven (such as a rack or upturned metal plate). Then put the lid on the camp oven and place it in a spot on the fire that has good embers or on a low setting on your gas hob. ◗ Allow the inside of the camp oven to warm up before you put the hot cross buns inside. ◗ Shape your hot cross buns as described and place in a round cake tin that will fit inside your camp oven. Open the warmed camp oven and place the tin with the hot cross buns on top of the trivet. Replace the lid. ◗ Check frequently to ensure they are cooking but not burning. You may find that you need to move the camp oven to a warmer or cooler part of the fire or adjust the temperature of your gas hob. To create glaze ◗ bring the sugar and water to the boil until it is a clear syrup. Take off the heat. ◗ Apply glaze to hot buns with a pastry brush. Enjoy. Lentil and eggplant stew with gnocchi None of the ingredients in this recipe require refrigeration. We were low on fresh vegetables, so I used my remaining eggplant and mushrooms. The quantities below made enough for three hungry people. If you wanted a smaller meal, you could omit the tin of tomatoes. Alternatively, you could add more vegetables, tinned foods and gnocchi to feed more people. 1 eggplant chopped into cubes about 1–2cm in size 1 Tbsp salt 1 onion, diced 2 cloves of garlic, finely chopped, or 2 tsp ready-chopped garlic 3 Tbsp oil 100g sliced mushrooms 1 chopped capsicum or 2 small zucchini 450g tin brown lentils, drained 450g tin chopped tomatoes 450g tin tomato-based pasta sauce 1 tsp each of basil, oregano and Moroccan spices (or whatever you have available) 1 packet of dry gnocchi ◗ In advance of making the dish, chop the eggplant and sprinkle the salt over it. Set aside until you are ready to use it. ◗ Chop the onions, garlic and any vegetables you are adding. ◗ Rinse the salt off the chopped eggplant. ◗ Fry onions and garlic in 1Tbs of oil in the camp oven. When they start to brown add the chopped eggplant and another Tbsp of oil. Stir regularly and cook until eggplant is transparent. You may need to add more oil if the eggplant begins to stick. ◗ Add mushrooms and brown them (if using). ◗ Drain and add tinned lentils, then add the chopped tomatoes and pasta sauce. Add herbs and spices and continue to cook as a stew. ◗ Cook gnocchi according to the instructions on the packet, in a separate pot. ◗ When the gnocchi are cooked, drain them and add to the stew in the camp oven. ◗ Add zucchini/capsicum at this stage (if using). Mix and cook for a further 2–5 minutes before serving. Pork and vegetables in hoisin sauce I cooked this recipe using pork steaks that I diced up. It could also be made with pork mince. The kumara and carrots went well with the sweetness of the pork. The quantities below fed three hungry people and could easily be adjusted for smaller or larger groups. If I was cooking for one or two people, I would use only one packet of the ready sauce, less pork, a small kumara and fewer carrots. 1 onion, diced 2 cloves of garlic, finely chopped 500g diced pork or pork mince 2–3 carrots, peeled and diced 1 medium, red kumara, peeled and diced 2 packets of ready sauce for hoisin minced pork 1 tsp ground ginger 100g mushrooms, sliced 1 capsicum, diced 1 Tbsp oil ◗ Peel and dice vegetables and chop up pork (if not using pork mince). ◗ Cook onion and garlic in the oil in the camp oven. ◗ When onion is transparent add pork and brown. ◗ Add carrot and kumara and sufficient water to nearly cover the vegetables. ◗ Simmer until kumara and carrot are partially cooked. ◗ Add ready sauce, ground ginger, mushrooms and capsicum to the camp oven. Continue simmering until vegetables are fully cooked. ◗ Serve over rice or noodles. Up Up 11 Autumn 2025 , p 27

5 Spring 2023 5 Spring 2023 BUY AUTHOR INDEX AUTHORS Click on image for full view and caption Things have changed Freedom camping & self-containment status, spring 2023 Miriam Richardson Read the detail page 18 ■ The rules on freedom camping on public land have changed, NZ-wide. ■ The PGDB* administers the new (green-warrant) self-containment, including authorities who manage the testing and issuing of certificates. In progress; goes ‘live’ 6/12/23. ■ New regulations for self-containment, including fixed toilets †, are now law; the regs are loose rather than prescriptive. ■ The PGDB* is in the process of providing guidance on how the new, loose regulations should actually be applied: due 7/12/23. ■ The old standard and the blue warrants are still valid. ■ New blue warrants can be issued, but their use is limited if the toilet is portable. *Plumbers, Gasfitters, and Drainlayers Board † Wording in the law: “a toilet that is permanently fixed to the motor caravan or caravan, in accordance with the manufacturer’s instructions” Up Up 5 Spring 2023 , p 4

3 Autumn 2023 3 Autumn 2023 BUY AUTHOR INDEX AUTHORS Click on image for full view and caption Mavis bringing in the New Year Cheine Matheson Mavis bringing in the New Year at Pahoia Beach, Bay of Plenty. Cheine Matheson ©2023 Cheine Matheson Up Up 3 Autumn 2023 , p 8

7 Autumn 2024 7 Autumn 2024 BUY AUTHOR INDEX AUTHORS Click on image for full view and caption RV Business Services Camping and RV Businesses Services NZ Lifestyle Camping Up Up 7 Autumn 2024 , p 43

1 Spring 2022 1 Spring 2022 BUY AUTHOR INDEX AUTHORS Click on image for full view and caption Lake Camp in the morning, if you get up before the lake comes alive and there is no wind, you are mesmerized by the reflection. It’s something you need to see for yourself to believe. Reflections There is wind at Lake Camp Sundown at Lake Camp If you get up before the lake comes alive and there is no wind, you get the reflections Lake Camp — freedom camp Linda Butler This is one of the Ashburton Lakes in the Hakatere Conservation Park (Canterbury High Country). You reach it by turning off at Mt Somers then just drive straight. You eventually reach it on the left. It is known for some strong winds, so don’t leave things lying around. Lake Clearwater is behind the cottages on your right. It is not a freedom camp. No motor boats are allowed on it, so it may be quieter. In the summer, Lake Camp is a hive of activity as it’s used by jet boats with water skiers or pulling biscuits, the odd jet ski racing around. The activity begins about 8am and doesn’t stop until tea time. It is so cool watching children learning to ski for the first time, or an adult trying to do a few tricks. Yes there are lots of tumbles. Walkers or bikers do a circuit around the lake edge. It’s about an hour’s gentle stroll to do the round trip. I guess you could try swimming back if you got tired of walking… There are only a couple of long drop toilets which can smell a bit strong when the wind blows the wrong way. But I love this place. There is something special about it. We are either watching the lake antics, or the birds fluttering around. My best moment was going outside one evening to see a bright stationary light on the lake — oh wow, we were so high up that it was a reflection of bright stars reflecting on the water. It was such a clear night. There were thousands of thousands in the sky. I called my sloth out, that’s my hubby. He too was impressed. Then, in the morning, if you get up before the lake comes alive and there is no wind, you are mesmerized by the reflection. It’s something you need to see for yourself to believe. But careful if it’s winter. It can get deep in snow. 
No internet. No shops. BY: Linda Butler PHOTOS: ©2022 Linda Butler Up Up 1 Spring 2022 , p 21

3 Autumn 2023 3 Autumn 2023 BUY AUTHOR INDEX AUTHORS Click on image for full view and caption More for councils and government, Issue 3 Editor 3 NZ is a camping culture 11 Can the travelling camper save NZ's small rural communities? 19 If the law changes: managing self containment 28 The power of freedom camping bylaws 29 Waiting on a law change: the Self-contained Motor Vehicles Legislation Bill Camping in action 3 More than 700 campers 5 Tautuku Hut Track: Family-friendly tramping in the Catlins 10 Why do I love camping so much? 12 Camping and exploring in the Rangitikei 21 Cycle camping 3: Completing the South Island circuit 23 Mountain biking 26 Kaweka Forest Park 31 Waihopai Reserve 31 Chameleon Up Up 3 Autumn 2023 , p 2