March-April 2016

March-April 2016 issue of Maui Nō Ka ʻOi Magazine

maui home decor

Current Mood

Our latest great finds for decorating your home.
maui artist Chelsea Bryce

Making Her Mark

“I have so many ideas, I can’t get them out fast enough,” says artist Chelsea Bryce.
island fashion feature

Under Construction

We took our fashion shoot to the construction zone this issue.
maui small towns

Small Town Marketplace

Check out some of the shops and boutiques in Makawao and Wailuku.
vanilla panna cotta

Winning Performance

Tasting the delights of The Banyan Tree at The Ritz-Carlton, Kapalua.
bee keepers

Hive and Seek

“Our goal is to be bee ambassadors, and we want to let people know that you don’t need to kill them.”
Lanai adventure

Time Traveler

Visitors can now use an app to explore Lana‘i, providing a meaningful opportunity for people to experience a place unlike anywhere else on Earth.
pickling

Obachan’s Pickle

Do you know how to pickle? All you need is a rock.
Iao Needle

Maui’s Small Towns

We asked residents of Maui's small towns to share their favorite spots, shops, dining and more.
Hana Maui restaurant

Off the Beaten Track

One of the perks of exploring Maui’s less familiar places is discovering great little dining spots you didn’t expect to find. Need a map? Start here.
Wailea Maui home decor and design

The Ultimate Art Project

Last year, Robert Suzuki completed his ultimate art project — the home he lives in with his wife, Carol.
Couple in Kaupo Maui

Ready, Fire . . . Aim!

Looking back 20 years to a summer in Kaupo.
maui bugs

Hawai‘i’s Curious Critters

Photographer Zach Pezzillo is an unabashed enthusiast of insects and other small creatures.
maui lemonade mocktail

Hamoa Lemonade

Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
pickling ingredients

Obachan’s Backyard Koko

This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
thyme cocktail

Banyan Tree Thymeline

Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.

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