Consultant by Day, Avid Chilli Lover by Night

A year and a half ago, Tyran began setting aside half an hour each evening to step away from his screen and tend a row of young chilli plants in his backyard. He’d water the seedlings, scan for pests and note which varieties, such as habanero, Bird’s Eye and Carolina Reaper, were thriving. It wasn’t about becoming a master gardener; it was about swapping code and cables for fresh air and patience.

Tyran arrived in New Zealand from South Africa nine years ago with his wife, drawn by the promise of new horizons. He spent five years with the Auckland team before settling in Tauranga, where he now serves as a Consultant managing multiple client accounts.

“I build trust by listening to people’s needs and pain points first,” he explains. From onboarding new clients to mapping long-term IT roadmaps, his people-first approach turns technical jargon into plain English. He still gets a kick out of simple fixes, like swapping a 100mb network switch and seeing data speeds jump overnight. “That’s when you realise you’ve really helped,” he laughs.

Evenings and weekends belong to his family, especially his two boys. It was in World of Warcraft that he first met his wife, and now the family teams up in Roblox races or raids in Pokémon Go. “My six-year-old builds automations in Minecraft I can’t even follow,” he says with a grin. Those gaming sessions double as logic lessons, teaching problem-solving one block or boss fight at a time.

When it comes to his chilies, he’s just as passionate "This Anaheim's the biggest I've had so far, perfect for stuffing with cream cheese or adding to stews. And these Shishitos? Fry them up in olive oil for a great starter! Everyone benefits from having a passion project that pulls them away from the daily grind, even if just for half an hour. For me, that’s chilli plants. And if you’re curious about growing your own, here are my top tips to get started”:

1. Start with Easy Varieties, here are some beginner-friendly chilli varieties

• Cayenne – reliable and productive.

• Jalapeño – mild heat and very forgiving.

• Bird's Eye or Thai chillis – compact plants, good for pots if you don’t have a back yard.

2. Chillis Love Warmth

• Chillis need lots of sun — at least 6-8 hours of direct sunlight a day.

• They’re heat-lovers, so don’t plant too early in cold soil or weather. Ideal temps: 20–30°C (68–86°F).

• If indoors, a sunny windowsill or a grow light can help.

3. Use the Right Soil

• Use well-draining, fertile soil or potting mix.

• Mix in some compost or aged manure for extra nutrients.

• Avoid waterlogged soil – soggy roots = sad plants.

4. Water Consistently (But Not Too Much)

• Keep the soil evenly moist, but not wet.

• Allow the top of the soil to dry out slightly before watering again.

• Overwatering can lead to root rot and drop off flowers.

5. Lastly – have fun and enjoy the ritual and the time to clear your mind.

Whether he’s pruning chilli branches, tuning a network, or plotting a golf course (where he maintains a 14 handicap), Tyran believes real growth comes from curiosity, collaboration and a willingness to get your hands dirty in soil or on screen.

Tyran's Favourite Jalapeño Recipe(s)

1. Once your jalapeños are ready to harvest (or store-bought), nip them off and handle with care. Whenever handling hot peppers, always use gloves and work in a well-ventilated room. Cross-contamination of capsaicin to sensitive skin is not fun (even the fumes can sting). Jalapeños aren’t that high on the Scoville scale, but it’s always smart to take precautions.

2. Wash the peppers gently under running water and set aside to dry.

3. While waiting, get out a bowl and mix together:

• 2 tbsp cream cheese

• Cayenne pepper (to taste – start small and build up)

• 1 tbsp pickle juice (sounds odd, but trust me)

• Salt and pepper to taste (optional).

• Stir until the mixture is smooth and evenly colored.

o   Very important: refrigerate this filling for at least 20 minutes.

4. While the filling is chilling, slice your jalapeños in half lengthwise. Remove the seeds (or leave them in for more heat). Remove the pith (the large part near the stem) and any visible membranes. Wash your hands or replace gloves if needed. Try not to flatten the peppers – they’re your containers for the filling!

5. Take a teaspoon, grab your chilled filling, and stuff each pepper. Fill them however generously you like. It’s fine if they’re not perfectly sealed or if some filling peeks out – we’re not sending anyone to the moon here.

6. Once all the peppers are filled (and after you inevitably lick the spoon and regret it like I did), place them on a plate and refrigerate again for at least 30 minutes. Prep cold, cook hot, as they say!

7. From here, you’ve got a few options:

• Jalapeño poppers – Dip the stuffed peppers in egg wash, then flour, then breadcrumbs. Repeat the coating twice per pepper. Bake in the oven at 200 °C for about 20 minutes (check at 15). This works in an air fryer too – just adjust for your device.

• Pizza topping – Take the chilled peppers, slice them carefully into horizontal rounds, and scatter over a homemade pizza. For me, this beats drowning a pizza in hot sauce – it gives you spicy little bites instead.

• Snack as-is – Honestly, they’re great eaten cold straight from the fridge :)