Getting Slapped in the Face with a Hoppy Rag at Deep Creek Brewing Co in Auckland, NZ

Hoppy Beers

If you say "hoppy beer" to anyone that doesn't know beer, they think of bitter beer.

Bitterness is a typical characteristic of some European style beers. The lighter beers of the Pilsner and Lager styles thrive on a bit of bitterness to quench your thirst. Some readily available mainstream commercial beers which used Pilsners and Lagers as their foundation for their taste profiles perpetuated this play on bitterness. We think it is to the detriment of the beverage's reputation. Beer should be better.

DO YOU WANT YOUR BUSINESS FEATURED?

In the early days of craft brewing, the brewers also managed to get bitterness wrong (some still do). You often end up with tonsil-throttling gill-destroying bitterness in an American or Indian Pale Ale, with a healthy dose of excuses claiming that if you cannot stand the heat (bitterness) in the kitchen (craft brewery's beer), then you better get out (drink some Bud, bud). Bitter is cruft!

No, it is not! Hops have many roles to play in beer. It imparts bitterness. It has a preservation effect to keep beer yeasts happy. Most importantly, Hops is about flavour. Flavour is all about profile and balance.

What people are discovering, with more beer choices on the market, is that bitterness is only one part, although an important, part that hops play in the flavour profile of a style. We believe there is a much bigger part, which most beer drinkers don't really know about, understand or appreciate. It is the ability of Hops to impart unique flavours to beer.

If hops flavouring is where the rubber hits the road for a good beer, it is also where the wheels come off. For all the angelic flavouring qualities the immaculately expensive hops from all the corners of the world bestow on our favourite beverage, they have one unfortunately quality. They are masters at escaping. As soon as you get them into beer, they have this one unfortunate peculiarity. They pull a vanishing act.

It has driven many a brewer to drink trying to solve this simple dilemma. They can pull off a juicy, citrussy cloudy ale with perfection, only to discover their creation became just another flat clear pale ale three weeks later. If you know what they know, and we know, you will drink the beer when it is fresh and ready. Choose your timing wisely. A week later and it is no longer be the master creation it was intended to be because the Hops flavours departed.

What if you can make the perfect beer and still have it perfect for weeks and months later with the same breathtakingly beautiful aromas and flavours, as the day it came cold crashed from the fermenter?

You can now. The world of beer is about to change forever. Steamed distilled Hops Oil makes it possible. It is popping up everywhere - even in New Zealand, and it is making the beer better. We've had our own disasters brewing with it. However, with a little practice, refinement and restraint we have discovered a whole new world of taste in beer - the way it was meant to be.

For more about Hops Oil, have a look at this entry in our Blog about Glacier Hops Ranch and their HopzOil Product.

Observations

On our recent whirlwind tour of New Zealand, we crashed into Scott Taylor of Deep Creek Brewing Co., at the Dunedin Craft Beerfest. We did a double take when he mentioned that they have a beer, a very popular one, that they made with Hops oil.

Now, there is Hops oil and then there is Hops oil. We were skeptical. But, he had our attention when he mentioned that it was steam distilled oil from fresh New Zealand hops. Apparently, they bet the Hops farm, bought a whole bunch of fresh hops from a farmer in the South Island and got a lavender oil distillery in Christchurch to distill them some oil. Next thing is, they are selling out on Hops Oil beer!

We thought that that North American craft brewers were the pioneers. In typical Kiwi fashion, they knocked something up in the barn and before you know it, the Kiwis are not just keeping up with the Jones', they are leading the charge!

Meet Paul, Scott and Jarred.  They’re the original guys behind Deep Creek Brewing Co, the craft beer brewery from Auckland, New Zealand. Deep Creek was born from a long-term friendship and a burning desire to produce flavour fuelled handcrafted beer and bring it to the kiwi masses (and people as far as Norway) to enjoy.

We loved their beer and their innovation. They have a pretty good restaurant and bar in Browns Bay, North Shore, Auckland too. We will be back with more from Deep Creek. In the meantime, enjoy the video and let them know the Two Cowboys sent you!

Hendrik
Hoppy Beer Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

Photos

Napkin for the Juice

Go for Brew and Eats

Flavour Palace

Juicy, Juicy!!

Good Fair!

May the Wors be With You in the Land of the Long White Cloud, South African Shop, Auckland, NZ

Wors Immigration Proliferation

Warning: "A Boerewors is like no other wors (sausage). Once you've had one, all others fail your expectations." The best Smokie, Bratwurst or Vienna doesn't come close to this South African Boere delicacy.

New Zealanders (Kiwis) are quite liberal and progressive in their outlook. They've generously accommodated immigrants, cultures, dispositions and wors preferences from all walks of life, and corners of the globe.

DO YOU WANT YOUR DESTINATION OR BUSINESS FEATURED?

They tolerated one group in particular - the South Afrikaners. Despite a fierce and violent (rugby) history between them, this group has been singled out above others to the degree that some may consider it unjustified favouritism. We believe it is for one, and only one reason. It is because of the wors. South Africans came to New Zealand with their Boerewors, and the New Zealand wors palate expanded, never to be the same ever again.

This is where it gets tricky. With its famed history of apartheid and segregation, wors families have taken great care to keep their particular version of wors pure, perfect and dare we say it, segregated. Even today, years after liberation, recipes remain fiercely guarded and kept confidential within families. You have to be part of the inner circle of Afrikanerdom. Even then, you may still end up with inferior wors.

The Boere avoided cultural and culinary contamination to claim wors flavour supremacy. The implication is that while you can get many attempts at the great wors, not all are born equal. Some are, dare we say it, better than others'.

Observations

We have our favourites because we don't have time to make our own (yeah, right). When we are in New Zealand, we get our Boerewors from Oom Kallie at the South African Shop in Howick. Until we find something better, Oom Kallie will be assured of our undivided loyalty and devotion. We forgave him for inbreeding sosatie. As long as he keeps our wors separate and fresh, we will be back for more wors supremacy, every time we are in Auckland New Zealand.

Long may the good wors live in the land of the white (cloud) and may the wors be with you.

Hendrik
Beer Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. Please book us here so we can tell your story too.

Photos

Boerewors!

Springbok

o-CNN: Love Affair With All Things Coffee at the Auckland Coffee Festival 2017, New Zealand

The Little Bean

(Learn: ** Inspire: ** Amaze: *** Live: ****)
(The Two Cowboys - Subjective Rate-o-Meter.)

New Zealanders love their coffee.

On average, Kiwis are spending $13.67 a week on coffee from coffee shops. This adds up to just over $710 a year per person. New Zealanders work themselves through a per capita annual consumption of 3.7kg of beans (Wikipedia). We are talking about a Billion Dollar industry in a relatively small country, dedicated to maximising the benefits of the little bean from the genus Coffea.

See More on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

A survey by consumer satisfaction company Canstar Blue showed in 2015 that Kiwis are fairly dedicated to getting the best coffee possible with 52% going out of their way for a good cup. Coffee is a staple of the Kiwi diet. Kiwi's don't drink just any coffee. This country is called Aotearoa ("Land of the Long White Cloud"), but it might as well be called the "Country of the Strong Flat White" considering the sophistication and dedication that goes into every cup.

There is an espresso machine in every corner store, and most of these locations actually know how to use them. Legend has it that the early coffee roasters in New Zealand struggled with adoption and sponsored espresso machines for businesses as an incentive to stock and serve their beans. It fostered coffee adoption, and Kiwi's became as sophisticated and discerning about their coffee as any Italian. Caffeine is a drug after all, best served up strong.

The Auckland Coffee Festival, which is in its second year, is another opportunity for expressing the Kiwi love affair with coffee. According to Luke Jackison, the organiser, it is all about celebrating the "latte" lifestyle. It is also about showcasing talent, creativity and new ideas of what can be done with coffee within the Auckland coffee market.

Observations

We received an invitation from Luke and our good friends, Miles and Sandra from Weta Coffee, to attend and cover the festival. If you follow our journey, you will know that we cannot pass up any invitation to a food and beverage related festival, showcase or expose.

What we found was different from what we've seen elsewhere. Luke and his team of exhibitors indeed succeeded in engaging the audience with great products and coffee. They also impressed attendees with engaging coffee experiences. La Marzocco gave barista lessons on their new premium prosumer machines. There was coffee stout, jelly shots, espresso gelato, and affogato. You could scrub with coffee, bath with coffee, drink coffee, smell the coffee, grind coffee, pour coffee, press coffee, roast coffee, have your hair cut with coffee, or simply do it cold with nitrogen.

What truly stood out for us was the number of smaller operators that we found at the festival. The smaller roaster, bakery, cold brewer and even the creme brulee maker that served it from his trike.

Hipsterism dictates authenticity, value, independent thinking, counter-culture, an appreciation of art, creativity, intelligence, and witty banter. Men in beards and flannel were everywhere, but it didn't detract from the sheer quality of the products that was on offer, and the obvious fun people were having at every stall. The Auckland Coffee Festival comes highly recommended as a truly authentic experience. It is not only for hipsters. It is something not to be missed for anyone that shares in the love affair with all things coffee.

Set a reminder for late summer 2018.

Hendrik van Wyk
Flat White Cowboy

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. 

If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Gold Leaf Coffee Jelly Shots 

Creme Brulee

Weta Coffee

La Marzocco

o-CNN: Getting New Zealand Lamb at One of Auckland's Original Family Owned Butcheries in Swanson, NZ

Family

(Learn: * Inspire: *** Amaze: *** Live: *****)
(The Two Cowboys - Subjective Rate-o-Meter.)

There are not many companies around after a hundred years. There are even fewer small businesses that make it to generation three and four.

Destination butchers are struggling, and those surviving are doing so because of their hard-earned reputation.

See More on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

We've found one in West Auckland that is our go-to place for the best New Zealand lamb when we are in that part of the world. Part of their story is that nothing much has changed for the last century except that it is passed on from one generation to the next.

Calvert's Butchery has been in the same spot and the same building since 1924 (70 Swanson Rd, Swanson, Auckland 0612). The business is older than the building. Brad Calvert is generation four that took over from his father, John. John himself spent more than fifty years at the company's well-worn butcher's block.

Young Matt knows his way around deboning and butterflying a lamb shoulder. He has done it for the last fifteen years, and he is not a Calvert. He just looks like he is family.

Observations

You are greeted by name when you step in the door. The Calverts remember the names of the Two Cowboys from Canada and is always inquiring about the welfare of Henry (our Camera).

There is surprisingly little on display except for their sharp wit and dry Kiwi humour. You have to ask for what you want. Brad or Matt will cut rump steak, lamb shoulder, pork roast right there for you. It is the way it used to be done, and how they still do it today. You are getting your meat from the best produce New Zealand has on offer. Every carcass is personally selected for their customers. It is not supermarket quality meat. Much, much better.

There is no make-believe in this business. It is as authentic as it comes. If you are out of place, it is probably because it feels like you have stepped into the twilight zone at Calvert's Butchery. You have. Places like these don't exist anymore. Calvert's is in a timeless spot that hasn't changed in a hundred years, while the world around it moved on.

I will bet that they will be there in another one hundred years doing the same thing, in the same way. Why mess with it when it works? If we are around, it will be our preferred stop for our New Zealand lamb fix.

Hendrik van Wyk
Kiwi Cowboy

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. 

If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Concentration

Old-School

Lamb!

o-CNN: Get Your Inner Chocolate Fix With a Monthly Chocolate Box from Kako Chocolate, Auckland, NZ

Direct Subscription

(Learn: ** Inspire: ** Amaze: ** Live: ****)
(The Two Cowboys - Subjective Rate-o-Meter.)

Part of the joy and fun of having your own business is being able to take it in any direction you want to go.

It is one of the reasons why Stuart at Kako Chocolate continues to innovate. He is a creative chocolatier that makes beautiful and tasty treats. Stuart is always experimenting with new flavours, colours, ingredients and packaging.

See More on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

During the last few years, he also shared his knowledge freely with anyone prepared to attend his chocolate mastery classes in Auckland, New Zealand.

Like any artisan maker business, Stuart has to overcome the massive obstacle of getting his product to customers. It is a constant struggle to deliver an affordable product, and also have enough margin to continue to be in business. Typical options include retailing, wholesaling and markets. A key strategy is to sell directly to consumers to maintain higher margins. At the same time, the challenge is to keep overhead low to hold on to the hard-earned cash.

A store on the main street of a town or in a shopping mall makes it easy for customers to find you, but the rents and license fees can quickly make it unprofitable. The alternative is wholesale supply. The typical portion that would have gone to the landlord instead ends up as retail margin in someone else's pocket. That is why markets provide an attractive option for makers. It is a more economical way to sell directly to consumers. However, there is not a market every day.

Online sales is another and increasingly popular option that allows artisans to sell and supply directly to customers without expensive overheads. Shipping cost makes up a fraction of the expense of the sale, and it allows the artisan to keep his or her product affordable with more margin in their pockets.

However, the online world is an enormous place, and it is hard (and can be expensive) to get the attention of prospective customers and keep the awareness of existing ones. This is the single biggest obstacle to overcome. Most artisans do overcome it if their product is delicious, unique and good value and they invest their time and marketing budget carefully in curated and engaging promotional online content.

That is why the direct subscription model is becoming more and more popular particularly for artisans producing consumable products like chocolate, coffee, jams, jellies and more. The thinking is that a customer is likely to buy the product anyway, and the maker fills the anticipated need with a periodic (monthly or weekly) delivery of a favourite and something new, to keep the interest.

The subscription model is favoured over a simple once off sale because, while it may have been relatively easy to get the attention of an online customer once, it is becoming increasingly difficult to get attention and keep it regularly. Ideally, once a customer is engaged, it is better to retain it without the need to entice them frequently for another sale in a very noisy online market. Rather, keep an open channel with the customer through a captivating communication flow like a subscription.

This way everybody wins. The artisan has a steady commitment of customer orders and can plan production accordingly. He or she has the opportunity to make the product more affordable and earn more from it while building brand loyalty. The consumer has the convenience of online shopping and delivery, and one less thing to worry about in their busy schedules. In most cases, the products may even be more affordable and better quality than the store bought options. There is ample opportunity for the maker to innovate and experiment and get timely customer feedback on new products, flavours, preferences and tastes.

This is precisely where Stuart's latest innovation lands. More chocolate, different flavours, more margin, simplicity and great value for chocolate lovers through a My Chocolate Box subscription. All Stuart and his team's chocolate experiments and innovation delivered directly to consumers through a monthly chocolate subscription service.

Observations

My Chocolate Box is a deliciously tasty new way for chocolate lovers to experience a better quality chocolate delivered directly to their door. Unfortunately, the chocolate subscription service is currently only available in New Zealand at the moment. However, if you are in the consumable artisan product business anywhere else in the world, you should pay attention.

Each month, a subscriber receives a chocolate box containing an assortment of gourmet New Zealand handmade Kako chocolate products. They promise not to use flash packaging, which in the chocolate business can sometimes cost more than the product itself. Instead, the subscriber gets more bang for their buck, with lots more product. Less cardboard and plastic. More chocolate!

Stuart's commitment to the new service is to get his subscribers the perfect balance of quantity and quality to wholly capture and keep their chocolate attention. His target for 2017 is to have 2,000 chocoholics enlisted. It sounds like a whole lot of fun and a great way to generate a huge amount of value all round for everyone involved (including the Dentist).

We congratulate Stuart on his newest innovation at Kako and will eagerly follow his journey as he makes his chocolate (prescription) subscription business a reality in New Zealand. Who knows, we may have some of it in Canada soon.

P.S. To become a Kako Chocoholic enlist here: https://www.sweetest.co.nz/my-chocolate-box/

Hendrik van Wyk
Truffle Cowboy

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. 

If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

You Beauties!

Careful now...

Yea, don't drop it...

Two Cowboys: Making Fast Cars Go Faster at Dodson Motorsport in Auckland, New Zealand

When Fast Isn't Fast Enough

(Learn: *** Inspire: *** Amaze: **** Live: ****)
(The Two Cowboys - Subjective Rate-o-Meter.)

Manufacturers spend millions to make sports cars look good and go fast. Sometimes fast just isn't fast enough. It definitely isn't for a team of innovative engineers on the North Shore of Auckland in New Zealand.

See the Complete Video and More on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

When they got their hands on Nissan's GT-R in 2007, they knew that Nissan was onto something by making one of the most powerful production vehicles in the world. However, there were problems. It didn't last on the track. One of the key challenges was getting the power transferred onto the road, consistently and efficiently. Guess what? The Kiwis fixed it. They made it better. These folks have been doing it consistently now, for almost a decade. The rest, as they say, is history.

Today, Dodson Motorsport is a world leader in aftermarket dual clutch transmission components for high-end performance vehicles. We are talking about the Nissan GT-R, Audi R8, Lamborgini, and Porche to name just a few.

Their origins are in motorsport tuning, fabrication and development. The place where you come up with ideas, try new things, make something, push convention to the limits and "see what happens". Now they offer a broad range of products for transmission upgrades of high-performance and high-end vehicles.

It may sound like boring stuff, but they assure us that the little bits they innovate and engineer ends up making a massive difference when it comes to breaking speed and performance records. They should know. The vehicles with Dodson transmission components are some of the fastest on the road. Period.

Why transmissions, we asked? According to spokesperson Steven Parker, "It is one of the places where the manufacturers take a "good enough approach". It is good enough for the average driver on his Sunday afternoon Martini cruise. However, most of the people that buy these cars and spend from $300k upwards on a new toy, are not in the afternoon cruising game. They buy fast cars to go fast. Plain and Simple. Inevitably they want to go even faster, and that is when 'good enough' things break. That is when you need better. When you fit a Dodson engineered component, you get the best."

Dodson comprehensively road and track tests all their products using their fleet of vehicles. It includes high-performance offerings from Nissan, Mitsubishi, Porsche, VW, BMW and Audi. It means they make their cars go fast. If things break, they know where it happens, why it happens, and can innovate and build accordingly. What a life!

For example, their products for the Nissan’s GT-R are regularly tested in racing environments to ensure reliability and durability exceeding both manufacturer standards and the expectations of customers. Apparently, 1-in-3 GT-R's on the road wears a piece of Dodson.

Glenn Cupit, one of the principals of the company, mentioned that their specialised team also carries out custom transmission projects and special developments for clients around the world. It is almost unthinkable that a small engineering company in Auckland, New Zealand, at a location that doesn't even have a street sign, with 17 staff, is setting the standard for high-end transmission engineering in the world! Kiwi ingenuity is yet again helping to break records on the world stage.

Observations

We knew that telling the Dodson's story was going to be amazing. We've met and filmed a bit of it. They were one of the finalists for the Westpac Auckland Business Awards of 2016. We knew that we could focus on the technology and the products alone and it will be astonishing to show the world what Kiwi's have done, again.

However, technology moves forward. In some industries, it moves quite fast (pun intended). The Dodson products are amazing, but it is the focus on innovation and the dedication that Glenn and his team puts into it that is the heart of the Dodson Motorsport story. It is not only the products. It is how they keep coming up with something better that distinguishes this business again, and again.

When Glenn took me on the road for a little test drive, we couldn't get a feel for the performance of the Audi R8. I think every speed radar and laser tool on Auckland's motorways have a Dodson's homing device. They were all pointed at us every step of the way. What I did get a feel for, is Glenn's passion for what they do at Dodson. I've found a man in his happy place behind the steering wheel of his Audi. "It's like playing; only the toys are bigger."

I probed him on the future. Glenn acknowledged that "Electric cars are around the corner. They will go fast. If Dodson Motorsport has its way, they will go even faster with Dodson know-how." This is a given from what I've seen in Auckland this summer. Still, that is a story for another time.

Hendrik van Wyk
Fast Cowboy

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Nervous Cowboy

Perfection

Magic

V-Dub

Not What You Think...

Two Cowboys: Every Kiwi Kid's Dream at Rayglass Boats in Auckland, New Zealand

Dreams On the Water

(Learn: ** Inspire: ** Amaze: ** Live: ****)
(The Two Cowboys - Subjective Rate-o-Meter.)

There's a modesty that comes with the Kiwi culture that is striking. New Zealand's producers are doing phenomenal things on the international stage with innovative products and services. They set the tone for, and lead innovation in many industries.

The source for this success is quite simple. Make the things you love, and keep making it better. However, when you ask them about it, the most you get out of them is. "Yee-na, Mate. We're just doing what needs to be done until she's right." Simple!

This is a short promotional clip...

See the Complete Video on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

There is one industry that is in the blood of every Kiwi. The boating and fishing business is big business Downunder. They love fishing whenever weather permits and is working daily to refine this art and the tools of the trade. The best fishing is in a Rayglass boat on the water, we're told.

We checked in with Dave Larsen and his team at Rayglass Boats. The company's products are well known in New Zealand and abroad as a premium option for leisure craft. The dream of every fisherman on the Islands is to have a Rayglass boat for his weekend fishing "trup".

Not many people know that their Protectors range is also an option of choice for hard work on the water. They've found favour with companies and law enforcement in most parts of the globe. Especially in Europe, United States, Canada, Australia, Scandinavia, Russia, Asia and throughout the Pacific, they are used to travel quickly, safely and comfortably in virtually any conditions. They serve as patrol and rescue boats, as support vessels for international yacht racing teams, as fast pleasure cruisers and sports fishing boats and as superyacht tenders.

Dave and his team are living the dream by making the boat ownership dreams of others come true. Their reputation for excellence in design, construction, finish and performance is the result of a total commitment by everyone at Rayglass to quality. Their boats are the product of extensive research and development to constantly improve the designs, ride, seaworthiness and all round family comfort.

Observations

We've asked Dave about this extensive research and development and was surprised by his answer. I am not going to repeat his words, but it comes down to the fact that they have so much knowledge and experience of what works on the water, and so many years of refining the offering that they remain untouched by their competition. They set the standard by listening to their customers and iterating quickly to be responsive to meeting these needs. Their exceptional on-water performance comes from the utmost attention to quality and detail.

The highest endorsement of Rayglass’ performance came from the organisers of the world’s most prestigious yacht races - the Louis Vuitton Cup and America’s Cup - who have chosen on several occasions to have a fleet of Legend and Protector boats for on-water patrol and umpiring vessels.

Rayglass manufactures all their boats in Auckland New Zealand and sends it the world over. According to Dave, none are at the bottom of the ocean. Of all the units that have been manufactured in almost three decades, none have ever sunk. "They are unsinkable!" When I enquired about the colours in which the boats are available I was politely informed that the latest craze in Kiwi boat fashion is a "racing green stripe" (see photo below).

Talk about modesty and simplicity! The best unsinkable fishing boat in the world with a racing green stripe.

Hendrik van Wyk

Captain Cowboy

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Rayglass in Glass

Boat Finishing

Protector Protecting

Perspective

Racing Green

Two Cowboys: Advanced Composite Manufacturing for Hand-Built Personalized Fishing Rods at Maven in Auckland, New Zealand

Happy Places

(Learn: *** Inspire: *** Amaze: *** Live: ****)
(The Two Cowboys - Subjective Rate-o-Meter.)

Marry art, design and modern composite material manufacturing and what do you get? A husband and wife team in New Zealand that works together to make beautiful, one-of-kind, purpose-built fishing rods!

According to Gayleen Pratt, the driving force behind the Maven brand, it is as much about fishing, as it is about engineering beautiful, functional pieces of art. You'll believe her when you see the care she takes to apply a thin layer of lacquer to the windings of a beautiful custom fishing rod. A piece for a lucky customer somewhere in the world. She does it several times over several days to complete a fishing rod that can take up to two weeks to make.

This is a short promotional clip...

See the Complete Video on Patreon: Click Here 

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

Maven was inspired by a childhood spent fishing the Firth of Thames. Gayleen grew up in the typical natural Kiwi kid playground of a jetty, on an ocean inlet somewhere on the coast of Aotearoa. It is the place where kids usually pass the time swimming, fishing, playing and generally living the good New Zealand life. It is also where they dream about their future. Gayleen and Stephen never knew that what they may have taken for granted growing up, will one day become an essential part of the inspiring story behind the Maven brand. Artful Fishing.

Maven was launched in Auckland in 2007. Gayleen and Stephen applied their passions for design, technology and off course, fishing, to create something beautiful, functional and unique. They brought it together for something equally at home on super yachts, as it is at the local lake, or a jetty in the hands of a Kiwi kid.

Maven rods blend purist design aesthetics and an impeccable technical pedigree to create a modern classic. Each features a retro-chic longitudinal pinstripe and arch pattern. "The lengthways pinstripe is a world-first for a fishing rod", according to Stephen. "We wanted to create something that would be truly treasured and bring many years of enjoyment. It should be a trusted friend, with which you share many happy moments, in happy places."

Observations

Maven's team works from a state of the art facility situated on the edge of native bushland in Auckland, New Zealand. Their products are jewels of engineering. If you can ever call a fishing rod a piece of art, then this is it.

I am sure some people can get wax-lyrical about their fishing rods. How it helped them to land the big one, or caused it to get away. Granted, Maven's products are beautiful, and they are state-of-the-art. However, we found something more profound than fishing rods during our visit. The real story behind Maven is the passion of two people for engineering and design. This is not so much a fishing rod business, as it is a business for beauty, function and ingenuity.

Stephen walked us through the manufacturing process, and he kept using familiar phrases. Words we've become used to hearing over the months we've been profiling high-achieving producers. "We needed a way to do this, so I made that." "This is different from what other's do, so I made a machine that can do it." "It is a special tool I made to solve that problem."

Stephen may as well be tinkering on the next Pagani or space rocket. The end product will be phenomenal because it is not really about the product. It is in the process, method and ultimately the joy in the journey to get there. No matter what he makes, it is simply a path to, and an outlet for his real passion. The art of engineering and design.

Here is another example. We all know Apple makes great computers and mobile devices. However, it is their design and engineering ingenuity that results in great computers and mobile devices. You can have the right idea, but without the means to pull it off, and the passion for the process of making it, it will forever remain elusive.

I have no doubt that Stephen and Gayleen can take the next project and pull it off as well as they are doing Maven's fishing rods because the smarts and rewards are in the process of designing the making. As with many businesses we discover in far-away little New Zealand, this is yet another example of world-class and remarkable. We are honoured to tell the story and hope you enjoy it with us.

Hendrik van Wyk
Fishing Cowboy

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Delicate

Perfection

Colours

Steady

Aotearoa Made

Two Cowboys: Telling Stories With Friends at the Animation College in Auckland, New Zealand

Creating Value

(Learn: ** Inspire: *** Amaze: *** Live: **)
(The Two Cowboys - Subjective Rate-o-Meter.)

We checked in with Animation College in Auckland, New Zealand, courtesy of the Auckland Chamber of Commerce. The Animation College was a finalist in 2016's Westpac Business Awards' Central Region.

Animation College began as part of Freelance Animators Ltd, founded in 1989 by American, John Ewing – a former Disney animator, and design studio owner, Barry Pearce.

This is a short promotional clip...

See the Complete Video on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

John Ewing trained as an animator at Disney Studios in the '50s and '60s, the golden years of the studio, where he helped craft classic features including Sleeping Beauty, Sword in the Stone and The Jungle Book. In 1967 he moved to NZ where he turned his skills to classic commercials including Ches'n'Dale for Chesdale Cheese, Jungle Juice, the Marley Duck and the TV Kiwi.

In the ‘80s, Freelance Animators were the first dedicated New Zealand animation studio to carry out contract work for Disney and Warner Bros, including the animated series Tiny Toons for none other than Steven Spielberg. The next step for John and Barry was to begin teaching others as there was no formal animation training in New Zealand at this time.

In the decade that followed, John trained dozens of animators, many of whom went on to work at Weta in NZ, Blue Sky Studios in New York, Passion Pictures in London and ILM in San Francisco. Ultimately, the training scheme grew into Freelance Animation School and branched out into modern animation techniques such as 3D animation. In 2012, the school was renamed Animation College.

Observations

The reason for our visit was to find out what motivates people to become animators and tell stories with cartoons. We wanted to know why students were at the College, and what they hoped to learn from attending a traditional learning institution to be educated in the not so traditional art of digital storytelling.

We discovered that it is a great deal more complicated than we ever imagined. This isn't just about drawing funny characters for children's entertainment. We found a group of talented young people at the forefront of technology, yet still rooted in the classic art of philosophy. They are people pooling their collective talents to create amazing things, tell fascinating stories and most importantly, architect futuristic interactive digital experiences.

At the College, they use words such as "Value Creation", "Wisdom", "Collective Experiences" and "Interactivity" as standard terms to define their pursuits. These are big words for young people that are naturally attracted to the shine of the latest and greatest gadgets. It demonstrates that a significant amount of thought goes into the work they do with what may appear to the outsider as a simple digital playground of sorts. However, it is this easy access to technology, software, gadgets, mobile media, virtual reality and interactive gaming platforms that allow them to push the boundaries of content creation.

An enormous amount of thought and creativity goes into telling stories through non-traditional mediums. No matter what medium is used, we discovered that ultimately it is still about the stories. We cannot get away from the fact that human life is narratively rooted. It is one of the ways we make sense of our world. It is how we bridge reality with perception to form understanding. In every culture, stories are a means of entertainment, education, cultural preservation and ultimately the for the instilling of moral virtue.

At Animation College, they focus on these age-old principles, coupled with amazing technology and buckets full of creativity to equip tomorrow's geniuses with the means to evolve the experience of the human condition.

You will have to work hard to keep up if you are over 35.

Hendrik van Wyk
Digital Cowboy

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: https://www.patreon.com/twocowboys or Donate to our cause on GoFundMe: https://www.gofundme.com/twocowboys we can do a lot more for you, your business, event or community.

Photos

Not Me!

Mickey's Fault

Watching You...

Nightmares

Mini Vader

Two Cowboys: Joie De Vivre at L'Atelier du Fromage in Newmarket, Auckland, New Zealand

The Joy of Living

(Learn: ** Inspire: * Amaze: *** Live: *****)
(The Two Cowboys - Subjective Rate-o-Meter.)

Who perfected the art of living?

Was it the French, the Spaniards, or the Italians? Famous phrases have rung out over centuries of ongoing cultural refinement searching for this answer. Phrases such as "Joie de vivre", "pura vida" and "vivere la vita" all attempt to describe the art of perfect living.

Get More on Patreon: Click Here

"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

It is a question not to be taken lightly. Many cultures have fought centuries of war over its essence. As with most things in life, you have to lose your innocence to have an opinion. While minutes, hours, days and years are slipping away through the hourglass of our lives, it is profoundly necessary for every person to have an opinion and make up their mind. What is your art of living? Have you to tasted it, heard it, felt it, seen it. Lived it.

Today Two Cowboys dare to weigh in. In the New World, we are lucky. We can get away with borrowing a little bit of living from the Old World and supplement it with the New. With our own roots in South Africa, New Zealand and Canada, we were born into fine wine, refined cuisine and lots of cheese. For us, culinary living must also include beer, smoked brisket, lamb, chocolate, coffee, and oysters.

Life is not all about eating and drinking. It is also about loving family, good friends, fresh air, health and special moments. No matter where you are in the world. All of this is necessary to complete the perfect picture of the art of life.

Observations

Some places make it a little easier. One of those is L'Atelier du Fromage in Auckland, New Zealand. It puts you on the fast track to living. From the moment you step through the door, you are transferred to another world.

If you are from the south of France, it will feel like home. If you've never been to France, it will give you a reason to go. Until you do, Scott and his team will take care of your French culinary needs. All of them. Wine, cheese, croissants, charcuterie, eclairs, macarons and more.

If you need it fresh, resident chef Gilles stationed on his kitchen perch above the humdrum of the shop will orchestrate amazing flavours with fresh local ingredients. He will give you a simple quality meal with no equal in most of Auckland's top restaurants. I don't give out accolades like this lightly. The best pork belly ever: L'Atelier du Fromage. The best beef rib ever: L'Atelier du Fromage.  Gilles is a master with flavour, texture and pairing wine. You have to take it when you get it. The menu changes every week.

Then again, I am politely reminded by Scott, this is how we do it in France. The only part that doesn't fit is that this is in Auckland, New Zealand! Maybe the New World is, after all, discovering the art of living. Maybe the French do know something about it. A visit to L'Atelier du Fromage will certainly give you an authentic and first-class taste of it. If nothing else, it will raise the bar on what to expect.

It comes highly recommended.

Hendrik van Wyk
French Cowboy

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: https://www.patreon.com/twocowboys or Donate to our cause on GoFundMe: https://www.gofundme.com/twocowboys we can do a lot more for you, your business, event or community.

Photos

Cheese Heaven

Croque Monsieur 

Flat White Please

Oui

Oui Monseur

Newmarket!