After seeing the Lord of the Forest, an ancient kauri tree, while touring New Zealand, I still could not get those kauri trees out of my mind. So when we saw some furniture made of kauri wood in a museum, I made a wish: Someday, if I would have a lake or mountain home, and if I could somehow manage to purchase and ship some of that kauri wood to the States, I would have a coffee table made of a slice of that marvelous wood. Never mind that this is a protected species, like the ancient California redwoods. I put it “out there” anyway.

We walk through the Waipoua Forest to see the ancient, graying Tane Mahuta, Lord of the Forest, the world's largest living kauri tree (Photo from p. 197 of

We walk through the Waipoua Forest to see the ancient, graying Tane Mahuta, Lord of the Forest, the world’s largest living kauri tree (Photo from p. 197 of “Sailing the South Pacific”)

Years later, part of the money from the sale of Pacific Bliss enabled us to purchase Northern Bliss, our family heritage home on a Wisconsin lake. Amazingly, my wish has come true. During the remodeling process of our lodge-style home, wonderfully completed by my son-in-law, Mike Mowers , I googled kauri wood. I discovered that—lo and behold—there was one distributor of kauri wood in the U.S. and he happened to be in Wisconsin! The company is called Ancientwood Ltd, owned by Bob Teisburg. The kauri he sells is pulled out of New Zealand swamps. It’s taken a year, but I finally have a coffee table and fireplace mantle made of that ancient kauri wood.

Coffee table made of kauri wood from New Zealand

Coffee table made of kauri wood from New Zealand

Here’s an excerpt from Sailing the South Pacific:

The Lord of the Forest

I cannot get those giant kauri trees out of my mind.They say that even the redwoods of Big Sur, California, cannot compete with the kauris’ ancient appearance and aura. I must have another look.

We take the West Coast Road (also called the Kauri Coast Road) south. We follow signs posted for Tani Mahuta Track and the Waipoua Forest. There, we have been assured, we will find Tani Mahuta, Lord of the Forest, the world’s largest living kauri tree, guaranteed to take our breath away. This great work of nature was discovered in the 1920s by surveyors who had been contracted to build Highway 12 through the forest. They called it Tani Mahuta after a god in Maori mythology. Tani was the son of Ranginui, the Sky Father and Papatuanuku, the Earth Mother.  Being a jealous child, he separated his parents and then, out of love for his mother, created the living forest to clothe her. As a result, even today, all creatures of the forest are considered to be Tani’s children.

Walking the short track that leads through the cooling shade of the forest canopy, I flush with anticipation. Not far into the walk, we sweep around a corner and I stop dead in my tracks. There he is! Suddenly, I’m brought face to face with the Lord of the Forest. I stand perfectly still. I stare. My first glimpse of this magnificent tree takes my breath away! I can sense Tani Mahuta’s ancient presence and animal strength. He dominates the forest. 

Almost 2000 years old, he, too, is almost 16 stories high, but he has a circumference of over 45 feet.  He is the giant of giants!  An enormous growth that dwarfs everything else. 

A wooden fence protects him. A viewing bench surrounds him. I sit in silence. Awed. I wonder at the centuries that have come and gone under the spreading branches of this primeval forest patriarch. Then, I stand and move back…farther…farther…farther.  I must fit this entire majestic being into my camera lens. I must…I must….And, finally, I rejoice…because I have him!


One of the joys of sailing around the world was shopping at ethnic markets and trying out new recipes.  During the time we spent in Australia, I was treated to this marvelous dessert twice.  The first time I encountered it was in Bundaberg, Queensland—in a beauty shop, of all places! I was having my hair colored and cut, and while I was there, a lady came in cradling a box from the local bakery. “Pavlova!” my hairdresser shouted.

“Lois, have you ever tasted this?” she asked. I shook my head no. “You must have a piece. It’s like manna from heaven!”

Not having any idea what manna would taste like (I always thought it was a kind of bread), of course, I agreed to try it.  The soft, sweet meringue melted in my mouth. The fruit provided a tangy contrast. Those tastes—combined with rich whipping cream—indeed tasted like a slice of heaven!

Pavlova is an authentic Australian specialty, so claim the Aussies. This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 through Australia. But this dessert is also one of the national symbols of New Zealand.  Anna toured both countries that year. So was this recipe was created in 1929 in New Zealand or in 1934 in Australia? The two countries have even taken the fight to court. The controversy makes Pavlova all the more mouth-watering.

I made the dessert for “the kids” last Sunday when they came to our house for dinner. My daughter-in-law, Sabine, guessed that it came from Austria. That’s where Google comes in! All agreed that my version of Pavlova (see below) was lip-smacking good.

Recipe for Mixed Berry Pavlova
1 Pavlova shell
6 cups mixed berries (strawberries, raspberries, blueberries, blackberries, etc.) cut as for fruit salad and mixed with a pinch of salt and superfine sugar to taste
2  pints best-quality vanilla ice cream or 1 pint fruit sorbet and 1 pint ice cream (optional; not always  included in a Pavlova, but very good)

Whipped Cream
Whipped Cream Topping:
1 cup very cold heavy cream
4 tablespoons sugar
½ teaspoon vanilla extract

Place the Pavlova shell on a cake plate. Soften the ice cream and/or sorbet (if using). Spread first the ice cream and then the whipped cream over the shell and top with the berries. Slice into wedges or just heap into a bowl.

Pavlova Shell
4 room-temperature egg whites
Pinch of salt
½ teaspoon cream of tartar
1 cup plus 2 tablespoons superfine sugar
¾ teaspoon vanilla extract
1 tsp. white vinegar
2 tsp. cornstarch

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment and draw a heavy 10-inch circle on it. Turn paper over.

2. With the whisk attachment in place, beat egg whites, salt and cream of tartar in the bowl of an electric mixer set on medium-low speed. When frothy, increase the speed to medium-high and beat until the whites form soft peaks.

3. About 2 teaspoons at a time, add sugar while continuing to beat. Increase the speed to high and beat until stiff and glossy. Beat in vanilla, 1 teaspoon white vinegar, and 2 teaspoons cornstarch.

4. Spoon meringue into the traced circle, smooth with a spatula and shape like a shallow bowl.

5. To cook: Place in the middle of the oven and reduce heat to 250 degrees. Bake for 1¼ hours. Turn off the oven. Leave the meringue in the closed oven for at least 4 hours. Leave the meringue in the turned-off oven to cool, preferably overnight. Should end up crispy on the outside, chewy in the middle.

Pavlova Shell

Adding Sorbet

Pavlova with fruit added

Pavlova, Ready to Serve

Happy Guests

About the Author: Lois and Günter Hofmann lived their dream by having a 43-foot ocean-going catamaran built for them in the south of France and sailing around the world. Learn more about their travel adventures by reading Lois’s award winning nautical adventure trilogy. Read more about Lois and her adventures at her website and stay in touch with Lois by liking her Facebook page. Lois’s books can be purchased for the holidays on Amazon.