ON THE COVER: KAULI VAAST AT TEAHUPO’O BY BEN THOUARD I wait patiently for moments like this all year. It hadn’t rained for days, so the river wasn’t running brown and the ocean was clear. There wasn’t one cloud in the sky and no wind, so the surface of the water was glassy and allowed me to see through the wave really well.The swell was eight foot at 18 seconds, which is pretty solid. Usually too big to shoot underwater but because the swell had a big period it was slow, which meant there was a lot of time in between sets for the white water to disappear and the particles to fall to the bottom. There are so many factors that must line up to be able to capture photos like that. Kauli is one of the best surfers out there and we’ve been shooting together for years, so I’mstoked to have shot this one of him. FCS II MARK RICHARDS‘78 TWIN FIN SET The Limited Edition FCS II MR ’78 takes us back to a time when Mark was revolutionising the way surfers approached the wave, and how they manoeuvred their boards. Mark Richard’s famous twin template produces exceptional drive and speed. Designed to fit the FCS II Fin System, and recommended for all board types including fish, funboard and twin fin boards. YETI RAMBLER®34 OZ FRENCH PRESS For those bean fiends among us, the Yeti Rambler French Press will give you a perfect pour and then a couple more with an incredibly tough french press. The Rambler™ 34 oz. French Press was designed to make a balanced brew for you any time of day. Its Grounds Control Filter, Twist-to-Lock lid, and double-wall vacuum insulation turn any tailgate, galley, or camp into your favorite coffee shop. THE HUNGRY SURFER WITH JENNY BENNY: PUMPKIN COCONUT CURRY SOUP Tis the season for a hearty soup. Make this ahead of time, so when you’re all surfed out on a winter’s day, all you have to do is heat and eat. Serve with some hot buttery toast or crusty bread rolls. Smash! 2 tablespoons olive oil• 1brown onion sliced• 2garlic cloves sliced•800g pumpkin, peeled, cut into chunks1 litre vegetable stock (good quality)• 1heaped tablespoon Thai red curry paste (good quality or home made)•200ml coconut cream 1.Heat a large saucepan over medium heat, add the olive oil and onion and stir for 2-3 … Read more