Te Ara ki Tai Pathway to the Sea
The Town2Surf Walkway began in 1992 with local passion and a loaf of bread.
From $15 to purchase a metre of concrete to community fundraisers, Raglan built its own link from town to surf.
The campaign to build a walkway to the sea was hatched when the Waikato District Council were preparing to widen Wainui Road.
Local legend Kate Hayward lobbied the Raglan Community Board to incorporate a ‘footpath platform’ and while the board agreed with the design change, the funding was not available. Undeterred, Kate set up City-to-Surf Walkway fundraising committee to bring her vision to life.
Locals were invited to ‘purchase’ a metre of concrete customised with an inscription, many local businesses chipped in $150 each to become official ‘Walkway Patrons’ and local ‘celebs’ agreed to have hands and feet imprinted in Raglan’s very own ‘Footpath of Fame’. Raglan Chronicle’s founding editor Mike Bell got on board, dedicating a monthly column to the cause.
At the heart of the campaign, treasurer and renowned local bread-maker Muriel (Tari) Collins would often sell a metre of concrete to customers along with the usual loaf of bread.
Testament to the hardworking and passionate local community, the path with close to 300 inscriptions was completed in 1993 and went as far as at Poihākena Marae. In 2023, WDC removed the old path to make way for a fit-for-purpose footpath, renamed Te Ara ki Tai and the inscriptions were lost. A sign on the corner of Marine Parade honours those who made it happen, the 1993 inscriptions (and Muriel Collins’ famous bread recipe).
Muriel Collins ‘Walk-away No-knead Bread’ recipe
Mix into a very large bowl
• 700+ ml warm water;
• 2 dsp dry active yeast;
• 1 dsp golden syrup (or brown sugar / honey).
Then add:
• 4C wholemeal flour;
• 2C white flour;
• 1 dsp salt.
Mix with a solid spoon. (No kneading)
Put the sticky dough mixture into two generously butter-greased loaf tins. Put in a warm place.
Pre-heat oven to 190C.
When dough has risen to the top edge of the tins, place into oven for 30 minutes. Remove from
oven and take the loaves out of the tins.
Then place the loaves (upside down) in the oven for another 10 minutes. This is the secret to a great
overall, golden crust.