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Season 3 Episode 14 - Massey

This week, former Silver Fern’s coach, Yvonne Willering, shows us around her neighbourhood – Massey, the largest suburb in Waitakere, West of Auckland, home to approximately 26,000 people and growing every day. 

In this episode, we join a group of refugee women who are working together to forge a business from food, a young man with Niuean and Cook island heritage reveals the inspiration behind his latest theatre work, an American woman dishes up the recipe for a classic pumpkin pie and a woman from the Congo shares the traditional handcraft skills she learnt at her mother’s knee.


Curator Bio:

Yvonne Willering, a New Zealander of Dutch ancestry, was a representative netball player and later coach of the premier women’s netball team, the Silver Ferns, between 1997 and 2002. She was made an officer of the Order of New Zealand 2002 for her services to netball. 

When Yvonne and her parents first moved to Massey when she was young, their property was nothing but a gorse covered section, with only two other houses in the street:

My father and mother and I all helped clear it for building. We dug the basement out by hand. Everything in life should be earned. That way you have a much greater sense of achievement and self- worth. My parents taught me that. When my parents moved out, I couldn’t see the old place go, too much blood sweat and tears has gone into it. So I brought it.”



American Massey resident, Kristen Peters, has found that cooking food from back home is one of the best ways to stay connected to the things she values about her culture. Here is her recipe for a traditional Pumpkin Pie. 

Pumpkin Pie  


  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can Pure Pumpkin
  • 1 can Evaporated Milk 
  • 1 unbaked 9-inch deep-dish pie shell



  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
  2. Beat eggs in large bowl.
  3. Stir in pumpkin and sugar-spice mixture.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shell.
  6. Bake in preheated 210 degree oven for 15 minutes.
  7. Reduce temperature to 180 degrees and bake for 40 to 50 minutes more or until knife inserted near center comes out clean.
  8. Cool on wire rack for 2 hours.
  9. Top with whipped cream before serving.