Nourish BOP Autumn 2017

Issue no. 26, Autumn 2017

AMAZING

Aquafaba Foodies DAY OUT

DISHING IT UP

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 26

Welcome to Nourish Magazine This year is shaping up to be a big year at Nourish. The magazine and team continue to grow! As I write this we are searching for a dynamic sales manager to help us continue to grow and continue to uncover more great fresh local flavour.

kitchen too with my mushroom recipes on page 50 and delectable tarts by Megan from Red Kitchen on page 53.

We have also branched out this year, offering local businesses delicious design, mouth-watering photography and marketing advice with bite. We look forward to sharing some of these exciting projects with you.

Vicki

People often ask me how I balance it all, so to illustrate it is not all work we are off to Fiji in June on our inaugural Nourish Foodies tour. Get in quick and you can join us. (www.nourishmagazine. co.nz/fiji)

Enjoy the last days of sunshine and the abundance of produce autumn offers because before you know it, it will be winter!

Vicki Ravlich-Horan Editor

Closer to home on page 46 we discover even more great foodie events in and around the region.

We also have lots of fun putting Nourish together each season, and in this issue you can see us having a ball planning some unique Mother’s Day celebrations with help from Tina at The Birdcage, Sweet Pea Parties and Royal Laboratorie.

On page 30 Kate Underwood delves a little deeper into the murky world of food additives. There is plenty to inspire you in the

FOLLOW US nourishmagazine

BE IN TO

With Mother’s Day upon us it’s time to think how we can show the special woman or women in our lives how much they mean to us. How best to do this?

Flowers? Chocolate? Why not both with a bouquet from Edible Blooms? These fabulous edible bouquets make a great gift for any occasion, from Mother’s Day to a good old fashioned thank you, baby shower or Easter surprise. www.edibleblooms.co.nz

regular

recipes

04 07 08 09 10 11 16 49 56 61 62

Cucumber & Carrot Kimchi

Gardening - Seed Saving

17 21 22 23 32 35

Nutrition - Mushrooms

Chocolate Waffles with Poached Pears

Events

36 39

Directory

42

Fluffy Chocolate Mousse Vegan Meringue

44 50 51 53

Spicy Baked Chickpeas

54

Omelette Rolls with Pulled Pork Caramelised Onion & Beef

Vic’s Picks Health & Beauty Unlimited U Farmers’ Market Mrs Goodness Consumerism

Wine Column

features 06 14 15 16 18 24 30 40 46 57 58

Weight a Minute Sustainable Backyard Edible Flowers Garden to Plate Soft Brew Coffee

Waikato’s West Coast What’s Lurking in Your Food?

Amazing Aquafaba Foodies Day Out Responsible Farming Dishing it Up

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood , Liz French, Jim Bartee, Paloma Aeylon COVER IMAGE Brydie Thompson STYLING Vicki Ravlich-Horan & Bron Alexander MODELS Katherine Caddy & Vonita White PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Ashlee DeCaires

WE HAVE A GORGEOUS BRIGHT DELIGHT BOUQUET TO GIVE AWAY! To go into the draw to win, email info@nourishmagazine.co.nz before 21 April with the best advice your mum ever gave you. page 2 www.nourishmagazine.co.nz

THANKS TO Laminex NZ, Sweet Pea Parties, Royal Laboratorie, Southern Hospitality, The Birdcage ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan | vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

Caramelised Onion & Feta Tart Three Cheese Tart Cherry Tomato Tart with a Parmesan Crust Pumpkin Cupcakes Chocolate Salami Salted Caramel Meringues Eggs in Tomato and Chorizo Stew Banana, Maple and Walnut Baked Oatmeal

Wild Stuffed Mushrooms Garlic Mushroom Pizza Lamb Taquitos Bean & Corn Salsa

NOURISH | spotlight

Vic’s Picks JOIN US IN FIJI! This winter we are off to Fiji and we would love you to join us!

+ Learn the story behind Fiji’s only pasta factory.

Don’t miss the chance to be part of the inaugural Nourish Foodies Fiji Tour.

+ Get hands-on with a Fijian cooking class.

Join the Nourish team for this exclusive holiday staying at Sofitel’s adult-only resort, the luxurious Waitui Club in Denarau.

There is no other Fiji tour like this! We will be uncovering the true flavour of Fiji with some money can’t buy you experiences: + See (and smell) fields of basil destined for New Zealand pesto growing under the Fijian sun. + We’ll travel to the food bowl of Fiji, visiting coconut plantations ginger farms and more. + Hear the bean to bar story and taste the results at Adi Chocolate Factory.

ENJOY THE COLOUR OF AUTUMN Fall in love with autumn and all its colours at the amazing McLaren Falls Park. Just 10 minutes drive from Tauranga, McLaren Falls Park is 190 hectares of parkland set alongside Lake McLaren with the best botanical collection of trees in the North Island. With such an array of trees the park is at its most colourful in autumn. No need to pack a picnic though as sitting in the middle of the park is the wonderful Falls Café.

The Falls Cafe | 140 Mclaren Falls Road, Mclaren falls park, Omanawa

+ Hone your best Tom Cruise with a Fijian Rum cocktail making session. + Enjoy a sunset dinner on the beach. + Plus enjoy plenty of time relaxing poolside.

This fantastic holiday includes flights, transfers, luxury accommodation, daily buffet breakfasts, lunch each day, two great dinners, cocktails, excursions, jet boat ride and more.

COST $3450pp (twin share)

DATES 21 - 25 June

Spaces strictly limited so BOOK NOW! www.nourishmagazine.co.nz/fiji

BARKERS DULCE DE LECHE When a jar of this gorgeous dulce de leche (fancy caramel) landed on my desk I couldn’t wait to get into the kitchen and have a play! Make sure you head to our website and sign up to our Free Friday recipes so you don’t miss getting recipes like my Chocolate and Caramel Twists.

www.nourishmagazine.co.nz

DINNER & DESSERT | SEASONAL PRODUCT AWARD WINNING BOUTIQUE WINES LOCAL CRAFT BEERS | FAIR TRADE ORGANIC COFFEE

FLAVEUR BREADS ORGANIC HOT CROSS BUNS For me the best thing about Easter is not copious amounts of chocolate but gorgeous fresh hot cross buns. Luckily for me you can legitimately enjoy a hot cross bun for weeks before Good Friday.

And enjoy I do when they are a gorgeous plump hot cross bun from Flaveur Breads.

Made from a traditional recipe using a sourdough base, butter, egg, glacé ginger and generous amounts of organic sulphate free fruit and spices, they are finished with a sweet glaze.

This is bread the way it is meant to be made! With real ingredients, time, expertise and love! So break out the butter and homemade jam and enjoy a fabulous good old-fashioned hot cross bun from Flaveur Breads.

Available from their bakery, Tauranga Farmers’ Market, selected stockists and online.

Flaveur Breads 31 Totara Street, Mount Maunganui flaveur.co.nz

OPEN TUESDAY – SUNDAY, 5PM UNTIL LATE

page 4 www.nourishmagazine.co.nz

page 5 www.nourishmagazine.co.nz

NOURISH | beauty

Health & Beauty

WEIGHT

THE PROBLEM WITH TEENAGERS… It’s no secret that many, if not most, teenagers experience times when their skin is affected by conditions such as acne and excessive oil flow. Of course the extent of the condition varies from teenager to teenager but too often is associated with varying degrees of self-esteem and image issues.

Behind these problem skin conditions are hormonal changes that are part and parcel of growing through these teenage years, and whilst many teenagers will grow out of their problematic skin it can take a number of years.

The first rule is to clean the skin thoroughly. That doesn’t mean simply splashing water on your face or using harsh soaps or pimple potions. It means buying a good quality gel cleanser from a reputable clinic that will help lift the oil and dirt from the skin properly. Used correctly morning and night with a clean face cloth to wipe the cleanser away can make a significant difference.

Use a soft exfoliant regularly. Your local therapist will be able to show you soft granular exfoliants or enzyme exfoliants that won’t cut or scratch the skin like many of the nut kernel and silica based brands.

Wear sunscreen every day no matter what the weather conditions might be or how long you will be out in the sun.

For the young ladies it is important to wear good make-up.

Most clinics now stock proper mineral make-up ranges that will actually contain sun protection and help heal the skin rather than clog and gather bacteria.

Look for a salon that can offer a professional skin analysis with a photographic skin scanner and can assist you in choosing the correct home care for your teenager as well as any in-salon treatments that could help control their problematic skin conditions.

A MINUTE

A LITTLE GOODNESS IN YOUR BATHROOM Worried about the nasties lurking in your bathroom products?

Mrs Goodness has a solution with her DYI toothcare kit.

Esther (aka Mrs Goodness) says the kit is “designed to encourage people to make their own toiletries, because there are just so many good reasons to do so! By making things from scratch you can be in control of what’s in the end product, and how much, you can buy ingredients in bulk, saving not only money but also reducing the amount of packaging waste.” www.mrsgoodness.nz

Sue

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

tranquillobeauty.co.nz

Weight a Minute Growing older is literally a pain! But according to the American College of Sports Medicine (ACSM) strength training is just what older bodies need to fight the loss of muscle mass and strength. The ACSM believes that strength training is the most important exercise for older adults who aren’t fit, and that it should come before aerobic activity, not after, as is typically the case.

GREAT BENEFITS OF STRENGTH TRAINING Weight-bearing and resistance exercises can help protect against ostevrosis.

Adults lose between five and seven pounds of muscle every decade after age 20. Only strength training prevents muscle loss.

Reduces resting blood pressure.

Reducing the loss of muscle mass as you age will help ward off the ‘fragility factor’. Loss of strength contributes to the higher instances of falls and disabilities in the elderly.

Increases lower back strength and alleviates lower back pain.

Flex Fitness in Mount Maunganui want to see more and more seniors benefit from regular strength training and reap the benefits of a longer, healthier life. In addition to regular senior exercise classes, the team is made up of expert trainers and physiotherapists who can tailor a programme specifically for you.

So don’t wait another day, give the team at Flex Fitness a call.

Can reduce the pain of osteoarthritis and rheumatoid arthritis

Helps to reduce the symptoms of depression, heart disease, type 2 diabetes, osteoporosis and sleep disorders.

Flex Fitness | 36A Macdonald St, Mount Maunganui.

page 7 www.nourishmagazine.co.nz

NOURISH | living

PRESERVE THE

holiday feeling

autumn News LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS Autumn is a busy season in the kitchen, bottling and freezing for the coming winter months, and we are spoiled for choice with the end of season summer produce and an abundance of new season crops.

THIS SEASON The stars of the season are feijoas, white table grapes and persimmons, late summer harvests of blueberries and heritage pumpkin. Ending their season are capsicums, sweet corn, onions and some potato varieties. Leafy greens, Asian greens and broccoli add to the vegetable range.

The summer holidays have been and gone and we’ve all returned to life’s daily realities.

With autumn approaching, now is the time for preserving seasonal fruit and vegetables for the winter. This is a tried and tested way of making the most of seasonal produce and nourishing our families through food.

For me, this conjures an image of a woman in the kitchen with pots boiling and jars on the bench, ready to envelop the goodness.

However, this also begs the question, how do we need to preserve and nourish ourselves at this time of the year?

What can we do to preserve the remnants of that long distant summer holiday and the associated feel good endorphins? The post-holiday blues are common and can be difficult to deal with, but it is not all bad news. Here are my strategies to preserve those holiday feelings and kick those postholiday blues into touch.

Try to figure out what it was about your holiday that made it so good. Maybe you enjoyed making time for that daily morning walk. Maybe it was catching up with friends and socialising, or day trips to different

places. Perhaps it was something as simple as having the time to read a book from start to finish. Was it reconnecting with family in a relaxed environment? Spend some time reflecting and identifying what you enjoyed and why. The more time you spend digging into these thoughts and feelings, the better you will understand what brings you satisfaction.

During holidays, we tend to give ourselves permission to do things we enjoy. We are not so caught up in the busyness of life and tend to be more relaxed, happier and more carefree. So why is it that we only think we can do these things on our annual holiday?

Surely we shouldn’t just wait for a oncea-year holiday to experience these good feelings. Life is not about having an annual experience, it is for living and experiencing 365 days a year.

Try to recreate those moments, experiences and feelings in your everyday life. Get a book, find a sunny possie and put your feet up. Schedule those morning walks. Plan catch ups with good friends. Start planning some mini-breaks or mini-experiences to look forward to. The list is endless as long

as it is your list—things that make you feel relaxed and put you in a good space. This doesn’t have to stop just because summer has. Create plans today!

If you would like personalised support to be the best you can be, I would love to hear from you.

Connect with me: kathie@unlimitedu.co.nz or 027 424 7749 | www.unlimitedu.co.nz

APRIL Heritage pumpkin Leafy greens, Asian greens

This May sees the Farmers’ Market celebrate our 14th birthday and many of our producers have been with us from the very start. Whether it’s a birthday, anniversary, Easter or Mother’s Day you can do all your gift shopping right here.

Choose from locally made handmade chocolates, specialty pantry preserves, bouquets of flowers or just beautiful fresh food.

Autumn planting of fruit trees, ornamentals and the vegetable garden will be on the list. Tap into the knowledge of our growers of plants.

Flowers include lilies, gloriosa, gladioli and bright zinnias. Summer sunflowers and alstroemeria come to an end.

MARCH Blueberries – Flame Lily Orchard Apples – various producers Harwood Late Oranges – Norman Brothers

Kathie Hill left her corporate career in the city to develop her personal coaching and human resources businesses and create a nourishing lifestyle for herself in the Coromandel. Through UnlimitedU, Kathie helps people figure out what their most satisfying life might look like and coaches them towards their goals. Kathie enjoys sharing coffee and conversation with lovely friends, barefoot beach walks and witnessing people’s joy when they are empowered to make positive life changes.

White Muscat table grapes – Lusty Grape MAY Persimmons Broccoli, cauliflower – various producers Last of the capsicum season – Southern Belle Orchard NEW STALLHOLDERS + Nurtured for Wellness – Raw Food concepts + Fill Your Tins – with biscuits + Water Lane Orchard – last of passionfruit MARKET EVENTS 15 April – Easter Jazz with Avondale College 27 May – Main birthday celebrations Follow our website or Facebook for more updates on these events at the Market.

Issue no.

6

CE OPIFE A SLIIC AN

nter 201

24, Wi

.

Issue no

AMER

R FLOUER

SUBSCRIBE TO NOURISH

2016 mmer

26, Su

and never miss an edition again

POW

visit www.nourishmagazine.co.nz

D UP

SOUPE

FRESH

R

FLAVOU

L TO, NZ WAIKA

LOCA

GA ISHMA

NOUR

WWW.

O.NZ ZINE.C

Z E.CO.N

FRESH

Come, see, taste & learn from the producers what is in season from this region 7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL

MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com

OUR L FLAV

LOCA

TO, NZ WAIKA

GAZIN ISHMA

NOUR

WWW.

page 8 www.nourishmagazine.co.nz

WWW.TAURANGAFARMERSMARKET.CO.NZ

NOURISH | enviro

What came first, the chicken or the egg? Conscious Consumers would prefer you to ask not what came first, but if they are free range.

Established in 2010 Conscious Consumers is a New Zealand-based social enterprise that connects businesses with customers interested in social and environmental issues. With a focus on hospitality businesses, Conscious Consumers has around 400 members, including local cafes like Rouge in Cambridge.

Conscious Consumers endorse businesses via an accreditation process which results in the business gaining badges they can display illustrating to customers their commitment to doing good for our planet. The badges reflect sustainable practices and use of products that respect people, the planet and animals. There are currently 19 badges from composting to fair-trade, sustainable seafood to free range.

CONSUMERISM HOW CONSCIOUS ARE YOU? It's an unfortunate fact of life for all creatures great and small that there are ‘haves’ and ‘have-nots’. And although there are some weeks when I don't know where our next mortgage payment is coming from, I'm pretty sure that as far as 99% of the world's population is concerned, I'm a 'have'. Why? Because I have a loving, happy and healthy family who are safe each night in our comfortable house; I have more than enough delicious, healthy food than I need; I have had (and still have) access to education, employment and healthcare; and most importantly, I have CHOICES. For a long time, I thought it was the privilege of having choices that qualified me as being ‘free’. Whenever I felt trapped in a situation I didn't particularly like, I assumed it was because I had no choice. So there was nothing for it but to feel stuck and make the best of it.

However, a defining moment in my adult life (and the beginning of the Mrs Goodness journey) was an epiphany I had about a year ago.

I realised that choices have less to do with freedom and happiness than does the conscious act of taking responsibility for my choices.

I've grown up in a society obsessed with the idea that we are all consumers—consumers who have rights, who deserve choices, who need more. As a teacher, I saw parents (and teachers) who wanted their children to be ‘empowered’. So they did everything they could to ensure these children had choices. Lots and lots of them.

Far too often money gets in the way. We start our decision-making process as ‘empowered’ consumers by saying, “I can afford this. I believe it is worth this much ($). And so I choose A.” So we've made a choice, but at the end of it we are still slaves to money.

Conscious consumerism is about putting values and beliefs before money. Not disregarding it altogether, but about reprioritising so it's further down the list. It is about taking responsibility for the choices we make for ourselves by acknowledging that they impact on other people, the environment and future generations.

While it is often promoted as an ethical way of shopping with an extrinsic focus, I believe that it is important for our intrinsic good.

Because the act of conscious consumerism is actually about putting ourselves first. By saying “I believe this is important. I think I can change the world for the better through my actions. And so I choose G” we are not only taking responsibility for our choices and benefiting others through our actions, but we are empowering ourselves.

And who knows? The biggest reward for this kind of responsible consumerism could be our own happiness ... and freedom.

But it isn't empowering to have a choice between A and B. It's not even empowering to have a choice between A, B, C, D and E. What's empowering is saying, “I believe in this. This is important to me. And so I choose G.” This is real freedom. The kind of freedom most people only dream of. And it's the kind of freedom that many of us have access to, but don't ever grasp. page 10 www.nourishmagazine.co.nz

Now we can determine the chicken and eggs are both free range, the dilemma remains, which came first? The same dilemma is faced by those, like Conscious Consumers, trying to effect social change.

We live in a capitalist society, so the most powerful way to effect change is to vote with your wallet. Great in theory, but what if you don’t know what goes on behind the scenes of businesses like your local cafe, or worse, can you trust what they say to be true? Hence the Conscious Consumers badge system. But what if there are no businesses, or very few incorporating ethical practices in their business model?

The idea behind it is to get more businesses doing good by allowing them to find out more about their customers and their values—what they care about, how much they spend and how often they visit.

The app is linked directly to the paymark system which means the customer doesn’t need to do anything more than pay by eftpos or credit card yet benefit by gaining loyalty points for shopping ethically and voting for positive social change with each transaction.

Find out how you can vote with your wallet and make positive change in our world by downloading the Conscious Consumer app and supporting local businesses, like Rouge, doing great things. *In a Colmar Brunton survey “Better Business Better Future”, 80 per cent agreed that previous generations haven't protected the planet, and believed the responsibility is on their generation to improve the situation.

Every time you spend money you are casting a vote for the kind of world you want, so spend consciously! words VICKI RAVLICH-HORAN

Many of Conscious Consumers’ members to date have joined because they believe in doing the right thing. Phil MacKay from Rouge in Cambridge says when they joined in 2013 they already did much of what was required for several badges from recycling, composting, using free range and so on. These practices reflected Phil and wife Alana’s beliefs and Conscious Consumer helped them promote this and, as Phil says, “It was a great framework to help us progressively up our sustainability game, and it’s been an important part of our sustainability journey.”

With more and more people wanting to make ethical and environmentally wise choices* it has been a big part of Conscious Consumers’ plan to illustrate to businesses that adopting great practices is good for business. In November last year they launched a revolutionary app which changes all this.

ORGANIC Sourdough

Perfection Mrs Goodness Mrs Goodness is an architecturally trained secondary school teacher, turned mum passionate about the idea of living a ‘good’ life. “For me, this means a fulfilling, healthy life, which is not experienced at the expense of others. I strive to make daily lifestyle choices that are ethical, responsible, practical and sustainable.” | www.mrsgoodness.nz

31 Totara Street, Mt Maunganui

www.flaveur.co.nz page 11 www.nourishmagazine.co.nz

DOWNLOAD THE APP TODAY!

NOURISH | garden

Autumn is an enjoyable and productive season in the garden.

It is at this time of the year you get to reap the rewards of your hard work more than at any other time. Autumn is the season for harvesting, collecting, storing and preserving, ready for the cold and lean months of the winter ahead.

It is for this reason that until the 16th century the autumn season was known simply as ‘Harvest’. Today in many countries autumn is still the season of harvest festivals and giving thanks for the bounty from the land.

In our own gardens we can celebrate and make the most of the autumn season by harvesting produce such as tomatoes, beans, capsicums, chillies, pumpkins, main crop potatoes, apples, quince, persimmon and feijoa. In most gardens seasonal crops will continue until the first frosts. So keep harvesting and enjoying till this happens.

Seed SAVING

words ANNA SINCLAIR photography VICKI RAVLICH-HORAN

But as the days grow shorter and the weather ever cooler a gardener must also have an eye to the future. So at this time of year in the vegetable garden you can be planting all brassicas (e.g. cabbage, broccoli and cauliflower, kale), carrots, leeks, silverbeet, broad beans and beetroot. Get these plants germinated and established before the cold weather sets in and you will have a plentiful supply throughout winter.

weeks. The easiest way with most vegetables and flowers is to wait till the seed pods are brown dry. Often they will make a rustling sound when shaken.

2) Processing your seeds will depend on the variety you are working with. For example, peas and beans can be manually shelled but seed heads are best picked and shaken into a paper bag or envelope. Fleshy fruit such as tomatoes are best cut open and left to dry for several days before extracting the seed.

3) Storage is the last but crucial stage. Seed needs to be kept dry and cool. Paper bags or envelopes (well labelled) placed in an airtight container are best. Avoid fluctuating temperatures and plastic bags which cause sweating, as this will reduce the quality of the seed and the germination percentage.

And finally, it would not be autumn in the garden if it didn’t involve planting a bulb or two! Autumn is the perfect time to plant bulbs and I personally think you can’t have too many spring flowering bulbs. My absolute short list includes daffodils, erlicheer, freesia, crocus and tulips. But if you are a beginner and want something cheap and cheerful with lots of flowers you can’t go past anemones and ranunculus.

Berries and seed heads are another feature of the autumn harvest.

Autumn is a great time to harvest and save seed from some of your favourite plants. Harvesting and saving seed is a simple and rewarding job that can save you money and help you multiply your plant stock quickly. Try saving seed from lettuce, coriander, beans, peas, capsicums, chilli and tomato. In the flower garden give poppies, zinna, nigella, dianthus and granny bonnets a go.

In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale.

She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers on her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

Here are the basic rules for saving seed, but if you want more specific information I encourage you to have a look at the International Seed Saving Institute website which is www.seedsave.org

facebook.com/theflowerlady

1) Harvest when the seed is mature. This will be different from when the crop was ready to eat, normally between 2 and 6 more

recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

ESCAPE THE BUSY FOR A COMPLETE EXPERIENCE!

BOOKINGS 07 863 8770 info@fallsretreat.co.nz

TAKE AWAY RAW FOOD DELI - TAUPO WHOLE FOOD SHOP - ORGANIC FRESH PRODUCE GLUTEN FREE & DAIRY FREE FOODS ESCAPE COFFEE - TEECCINO

www.fallsretreat.co.nz page 12 www.nourishmagazine.co.nz

45 ORUANUI STREET, TAUPO (off Spa Road) | 021 138 2066 | 027 578 4702 rawbalancenz@gmail.com

rawbalancenz

rawbalancenz

FIND US AT THE TAUPO SATURDAY MARKET page 13 www.nourishmagazine.co.nz

Sustainability

Back for its 12th year, Envirohub’s Sustainable Backyards is the biggest yet with close to 100 events throughout the Bay of Plenty. You can choose from an array of workshops, talks, festivals, movie nights and walks. Connect, learn and be inspired during March towards a more sustainable lifestyle!

For the full programme and events in your area go to www. envirohub.org.nz or follow all the fun on Facebook.

Edible flowers words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

25 MARCH – EARTH HOUR This worldwide grassroots movement uniting people to protect the planet is spearheaded by WWF. 25 & 26 MARCH – NEIGHBOUR DAY AOTEAROA

22 MARCH – WORLD WATER DAY Look out for events and activities focusing on the importance of fresh water and the sustainable management of freshwater resources.

A collaborative campaign involving thousands of neighbours, organisations, local government and local businesses to bring neighbourhoods together.

ENVIROFEST Festivities wrap up on Sunday, 2 April with EnviroFest held in Memorial Park, Tauranga, between 10am and 2pm. This free familyfriendly day is packed full of activities for children, music and food.

Get out of your living room and come and enjoy the outdoors!

You may have noticed flowers appearing on dishes in your local cafe or favourite restaurant lately. Chefs are always looking for ways to add interest to their dishes, and garnish plays an important part in this. Move over micro greens, pretty petals are in. Forget fresh herbs, flourishing flowers are where it’s at.

Do a little research and you will discover just how many flowers are edible. No need, though, to dig up your flower bed to get some floral action, as they are growing wild everywhere.

I say go wild and pretty up that plate!

Here are some common edible weeds you could find in your back yard

AUTUMN MENU NOW BEING SERVED

07 542 0106 | 5 GOLDEN SANDS DRIVE, PAPAMOA EAST OPEN 7 DAYS MONDAY - FRIDAY 7.30AM - 4.00PM | SATURDAY - 8.00 - LATE | SUNDAY 8.00AM - 4.00PM NO SURCHARGE ON PUBLIC HOLIDAYS

info@henryandted.com

henryandted

henryandtedcafe

page 14 www.nourishmagazine.co.nz

Onion weed Oxalis Nasturtium Dandelion Clover Yarrow Daisy Chickweed Borage Viola

NOURISH | recipes

Carrots … not those illumine orange, perfectly formed ones that you find in the supermarket, but rather the lumpy, bumpy ones that come out of our vege gardens. They can come in all shapes and sizes and colours and here at The Falls Retreat, we tend to focus on growing the baby orange version for the kitchen to use. Small, sweet and full of flavour, we put them to a variety of uses: the vegetable component of our kids menu (we are talking pan fried snapper with hand cut Bistro chips and garden baby carrots). Always a staple in our veges of the day and now a vital component of our beef entrée (see carrot and cucumber kimchi recipe below).

All gardeners know that carrots can be a hit or miss depending on your soil conditions: not too rich in compost, and a soil that is rich and deep in moisture with not too many stones. Sow them sparingly (don’t those tiny little seeds just drive you mad?) and soil temperature is also critical. An inch of water per week … It’s almost a miracle that we produce these little bundles of Vitamin A. It’s not a myth that carrots help you see in the dark — they are full of beta-carotene which the body converts into vitamin A, an essential vitamin for health vision. And they go back years (we are talking 5000 years)! Rumour has it that the modern orange carrot was developed by 16th century Dutch growers to honour William of Orange.

Myth or truth … the fact is that carrots can be used in anything and everything: grated in lunch box wraps, served raw as mini snacks for kids dipped in hummus, made into cakes, doused in olive oil and roasted with your chicken, stir fried or even pickled.

The common carrot is a hero in our books. Respect to our orange (or purple or white) friend! www.fallsretreat.co.nz

Garden TO PLATE

words BRAD KING | photography VICKI RAVLICH-HORAN words ANNA SINCLAIR

CUCUMBER & CARROT KIMCHI 2 large cucumbers shaved with vege peeler in long thin strips stopping at seeds 2 tbsp caster sugar 3 carrots peeled and shaved with vege peeler in long thin strips 1½ tbsp fish sauce 1½ tbsp light soy sauce 2 tbsp rice vinegar 100g spring onions, julienned 6 garlic cloves, thinly sliced 50g ginger peeled and julienned 20g coriander Place all ingredients in a large bowl. Cover and leave in the fridge for at least 24 hours: the longer the better.

ONLINE ORDERS NOW AVAILABLE DELIVERY NATIONWIDE www.magills.co.nz

0800 624 455 | admin@magills.co.nz OPEN 7AM – 6PM DAILY 81 B Jacobs Street, Te Awamutu page 17 www.nourishmagazine.co.nz

NOURISH | tips

SOFTLY softly

words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

and more accessible forms of brewing a cuppa jo are making a comeback. I personally love a great plunger (French press) coffee.

operates like a pump. It even includes space for a small grinder, so all you need is hot water and your coffee.

Unlike espresso-based coffees, ‘soft brew’ methods are easily mastered and don’t require a big bulky machine. That is not to say we should forget all we have learnt in the past two decades! Fresh coffee beans are essential.

Excelso’s top tips for great soft brew coffee:

Coffee trailblazers Excelso were one of the first coffee roasters in New Zealand back in the early 90s. Jeff and Carrie Evans have been educating Kiwis about coffee ever since, and this includes how to get delicious coffee from methods other than an espresso machine.

‘Soft brew’ refers to the method of making coffee using a slow extraction, as opposed to the quick high-pressured extraction of an espresso. This allows you to taste the pure characteristics of the coffee.

Visit Excelso’s roastery on Third Ave in Tauranga or peruse their website and you will see all manner of brewing equipment. The team also offer workshops to get you familiar with the different methods.

The Chemex was invented in 1941 by German born chemist Dr Peter J. Schlumbohm. A prolific inventor, Dr Schlumbohm moved to New York in 1936, where he invented the Chemex, undoubtedly his most enduring legacy.

An elegant, one-piece, hourglass shaped vessel, the Chemex has not changed since 1941 and is part of the permanent collection at New York’s Museum of Modern Art as well as the Smithsonian.

It produces a clear, pure, flavourful coffee without bitterness or sediment. The coffee only comes in contact with the scientifically designed filter and non-porous glass. With the Chemex method you can make coffee as strong as you like without bitterness and because of its purity, Chemex brewed coffee can be covered and stored in the refrigerator for reheating ... without losing its flavour!

The AeroPress is ideal when on the move or when camping/ tramping. Made of plastic, it is very portable. Using tiny filters it

It’s hard to believe pre the 1990s you would have been hard pressed to find a cappuccino in New Zealand, let alone a macchiato! Coffee was predominantly instant, unless you had European lineage and then perhaps, like my nana, you would brew thick strong coffee in a stove top percolator. In posh hotels you may have been offered Kona coffee, brewed in a pot. You know the ones, like you see Americans on TV guzzling by the bucketful in diners.

restaurants just as espresso coffee was making its indelible mark on New Zealanders and our culture.

I remember when we got one of these machines at home and how sophisticated I thought we were! This almost made up for the lukewarm insipid coffee. Things changed when I began to work in

Espresso machines are an obligatory piece of equipment in every cafe and a common occurrence in homes, yet some of the older

FRESH IS BEST Old stale coffee will never smell or taste as good as freshly roasted beans. Freshly roasted coffee is best between 3–10 days old. So buy just what you need to last a maximum of two weeks.

COUNTING THE BEANS Beans stay fresher than ground coffee. Ideally grind just what you need just before each brew. If you don't have a grinder, buy smaller quantities of coffee more often.

THE GRIND Getting the grind right for the brew method is crucial. Fine for espresso; medium/coarse for filter, Chemex, AeroPress, V60; and coarse for plunger and siphon.

WATER Filtered water results in a superior coffee as it ensures nothing, like chlorine, affects the taste of the coffee.

EXPERIMENT Fiddle and adjust until it is just the way you like it. The amount of coffee you use, the coarseness of the grind and the length of time you brew or extract will all make a difference to the flavour of the coffee. Try altering some or all of these and see what happens. The type of bean also makes a world of difference. Where espresso machines work best with blended coffee, single origin beans are perfect for soft brew.

For more tips or advice or to pick up your freshly roasted beans, pop in and see the team at Excelso, 112 Third Ave West, Tauranga. www.excelso.co.nz

VETRO ROTORUA 1131 Amohau Street 07 346 0081

I’m giving away my years with these anecdotes, but for those who may be a little younger and can’t remember a time without their daily flat white it’s a good reminder of how quickly our coffee knowledge and tastes have expanded in just over two decades. It’s also interesting to see that fashion, even in coffee, can come full circle.

page 18 www.nourishmagazine.co.nz

VETRO TAURANGA 111 Third Avenue 07 579 9111

www.vetro.co.nz page 19 www.nourishmagazine.co.nz

SAVOURY

TARTS

words & recipes Megan Coupland | photography BRYDIE THOMPSON

Tart in culinary terms … makes me laugh! My subtle way of being a bit childish. I giggle inside when I read sweet or savoury ‘tarts’ on a menu.

A good savoury tart is quite a delight. The tip for making an excellent tart (hehe) is having every CARAMELISED ONION AND FETA TART CRUST

2 cups wholemeal flour ½ tsp salt

component tasty by itself. The pastry has to be delicious and exciting so when you come to the corner pieces it’s not just a carrier for the filling, but an integral part of the dish which would gain MasterChef contestant marks in itself.

Add the brown sugar, salt and vinegar to the onions. Cook for approx. 10–15 more minutes until the vinegar and sugar reduce down and become syrupy. Cool down before using in the tart.

¼ cup iced water

This can be made up to a week in advance, and you can make a double batch so you have some ready for a spare tart later in the week!

220g cold butter, cut in cubes cracked pepper

ASSEMBLY

½ cup walnuts

200g feta

Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts, pepper and pour in the water, pulsing to just bring the pastry together.

2 tsp fresh thyme

Roll into a ball and rest.

Put the caramelised onions in the centre, leaving a 5cm border around the outside. Layer the onions quite thick.

CARAMELISED ONIONS

8 red onions, sliced 4 tbsp macadamia oil 20g butter

Roll the dough out on a baking sheet to a circle approx. 35cm in diameter. It does not matter if the dough is a bit rough and hangs over the edges of the baking sheet a bit.

Sprinkle with the thyme and the crumbled feta and then fold the pastry over towards the centre, leaving a window in the centre.

½ cup brown sugar

Pop in the oven and bake at 180°C for approx. 35–40 minutes till the pastry is golden brown and cooked through.

½ cup balsamic vinegar

Serve with a simple garden salad.

salt Heat the oil and butter in a sauté pan. Add the onions and salt and fry till golden. Scrape the brown caramelised yumminess from the bottom of the pan and keep frying. This step takes approx. 10 minutes.

page 20 www.nourishmagazine.co.nz

SPEND TIME GETTING YOUR PASTRY SHELL PERFECT I always roll my pastry out between two pieces of cling film and I only put flour on one side, so the other side of the film sticks to the pastry and I can use this to lift it up and hold it together while I line my tart case.

Once it is lined, I chill the pastry for 5 minutes before I peel the cling film off and shape the edges. Then I pop it

back in the chiller to rest for another 10 minutes before baking blind.

Always use beads or rice to bake blind, and once the side is slightly golden take the beads or rice out and cook the base for another 5 minutes to dry out.

If you do have a little crack on the base you can patch it up with a bit of raw pastry before you add the filling.

THREE CHEESE TART WITH AN OATMEAL CRUST

230ml cream

CRUST

salt and pepper

300g flour

pinch of nutmeg

150g oats

6 eggs

200g softened butter

GARNISH

2 eggs

Chopped chives

salt

Slices of brie

cracked pepper

Mix cream cheese, cream, eggs, nutmeg, salt and pepper in a food processor.

1 tsp fresh thyme leaves 1½ tsp sugar Mix all ingredients in a food processor and rest. Line a 20cm (diameter) deep pie tin with pastry.

Bake blind, ready for the filling.

FILLING

350g cream cheese 100g pronto rosso (tomato paste)

Spread pronto rosso on the base of the oatmeal crust and crumble the blue cheese on top.

Pour the cream cheese mix over and top with chives and slices of brie.

Cook on bottom shelf at 155°C with an empty tray on the top shelf to stop it from browning too much. Cook for approx 45 minutes. It should still be quite wobbly in the middle (do not let it soufflé while cooking).

150g crumbled blue cheese 8 thin slices brie

CHERRY TOMATO TART WITH A PARMESAN CRUST 200g flour 125g butter, cold, cut into cubes Mix the eggs, milk, cream and salt together in a blender and set aside

1 egg salt

Cover the base of the tart shell with the pesto and add the baby

1 tbsp cold water

spinach on top.

½ cup fresh Parmesan, grated In a food processor add the flour, Parmesan, salt and butter and pulse to mix. Add the egg and pulse till it just comes together, adding the cold water as you go, if needed.

Roll into a ball and chill.

Roll out into an oblong tart tin or individual round tins (3.5cm deep) and bake blind as per our tips on page 21.

ASSEMBLY

4 eggs

Place the tomatoes around the tart (ensure they are small ones so they do not release moisture during cooking).

Place the feta chunks around the tart and pour over the egg mixture. Cover with cracked pepper and cook in the oven at 170°C for approx. 30 - 40 minutes (depending on the size of your tin) until the top is golden and there is still a wobble in the middle. Rest for 15 minutes before cutting.

Note: Can be made in advance

1 cup milk 1 cup cream

Megan Coupland

3 tbsp store-bought basil pesto

RedKitchen www.redkitchen.co.nz

1½ cups small cherry tomatoes ½ cup baby spinach ½ cup feta, cut into chunks

page 23 www.nourishmagazine.co.nz

NOURISH | feature

WAIKATO’S

West coast Take the road less travelled and discover Waikato’s stunning west coast.

words & photography VICKI RAVLICH-HORAN

Waikato’s west coast winds its way from one river mouth to another. Starting in the north at Port Waikato where our country’s longest river, the mighty Waikato, meets the sea, all the way to Mokau, whitebaiters’ heaven, 200 odd kilometres south and where the river of the same name becomes the Tasman Sea. Between you will find rugged coastline, lush fertile fields and quaint small towns steeped in local history. If you are looking for some peace and tranquillity, a chance to marvel and be one with nature, this sparsely populated slice of paradise is just the place.

We decided to make a day of it and discover the section of the coast that connects Raglan with Kawhia. Starting in Hamilton our first stop is Pirongia, just 25 minutes away and a great spot for a caffeine fix or something more substantial.

Once known as Alexandra, Pirongia Village is steeped in history.

Sitting on the banks of the Waipa River and at the foot of the mountain made for an ideal place for Māori, and later European, to settle. And like today these landmarks made it a natural travel

route. You can discover the history of the Village at the Pirongia Heritage and Information Centre.

Whether you have half an hour or all day, the mountain and surrounding bush is worth a visit. At 959 metres tall, Mount Pirongia is the highest peak in the region. Combined with the 17,000 hectares of native bush, there is a walking track for all fitness levels—from a 15 minute, wheelchair accessible loop to an advanced trek to the summit taking two days.

BeeNZ produces some of the world’s finest, smoothest honey, unique in flavour and rich in natural goodness.

Once a year (in September) the Village comes alive with the annual craft fair, but don’t fear if you miss this as there is also a small version with the Pirongia Country Market on the last Sunday of every month as well as a couple of local galleries open to the public all year round.

Mountain biking, horse trekking and farm visits are also great ways to spend time in this quaint village so close to so many other wonderful Waikato attractions.

page 24 www.nourishmagazine.co.nz

Visit us at 85 Tetley Road, Katikati 3178 07 549 4178 | www.beenz.co.nz | info@beenz.co.nz page 25 www.nourishmagazine.co.nz

Honey Sales | Gift Shop Open Mon – Fri 8.30am – 4.30pm

the Oparau Roadhouse. It’s hard to miss in its fluorescent yellow gloriousness and the line of dead bikes along the fence line pointing us in the right direction. If you are planning on staying a night or two in the area they offer no frills accommodation including free tenting space.

No stopping for us this time round. Aside from being full from our brunch at The Nest we are on a mission to make it to Kawhia in time for low tide, and today that happens to conveniently be just before noon.

Why low tide? It’s a little local secret that on the Ocean Beach, two hours either side of low tide, you can dig a hole to soak in naturally warm hot springs. Local, and owner of the historic B&B Rosamond House, Jude Johnston says, “The ultimate is to be able to have the tide right just before sunset where you can soak in a hot pool and watch the sun go down.”

Locals also know about the steep sand dune you need to summit to get to the beach! While us visitors need to remember to bring a spade (to dig our wallowing hole) and decent sand shoes (forget jandals they just make the steep incline harder and the black sand means it heats up fast, burning even the hardiest souls), you’ll find the locals have ‘cheated’, arriving on quad bikes, some even by horseback.

THE NEST

success. Tania says the food is not trendsetting, instead it is great cafe food with a little twist and lots of care and attention. Expect your favourites like eggs bene and French toast sitting alongside delicious burgers and dishes like their Sticky Chicken Salad with Halloumi or the Creamy Scallop Chowder.

We stopped in at our favourite cafe in town, The Nest. Having moved to the area a couple of years ago, Phil and Tania Hows opened The Nest not long after. Having sold their Hamilton cafe, Olive, they were looking for something different. Set in the heart of Pirongia Village, The Nest has become a favourite stop for those regularly using the road who know they will get a great coffee along with some hearty homemade fare. The homemade pies and lamb rolls are always a hit.

And then there is the coffee.

With lots of space, including a big grass area complete with giant chess board, it’s perfect for the kids to run around in, it’s also the perfect weekend destination cafe for those who live in nearby Te Awamutu (a mere 10 minutes away) or the big smoke of Hamilton.

It’s hard to miss the magnificent copper espresso machine that sits proudly on the cafe’s counter. Lovingly restored by Phil, this piece of art was one of the first espresso machines in the Waikato, brought to Hamilton by local hospitality legend, Joe de Maio, who would have served many their first ever espresso from this machine.

See it in action as The Nest’s skilled baristas make your cuppa and send you on your way with a smile.

Knowing who their customers are is the key to the Howses’

Back on the road we head towards Kawhia. On the way we pass

SERVICES

Do you want healthy skin?

Book a FREE Computerised Photographic Skin Analysis today!

STOCKISTS OF •

Environ

•

Dermalogica

•

Sothys

•

Facials

•

Digital Skin Scanner

•

•

Dermal Micro Needling

Skincare RX

•

•

Facial Enhancements

One Truth 818

•

•

IPL

Jane Iredale

•

•

Waxing

Faby

•

•

Manicures & Pedicures

Ecotan

•

•

Massage

Gehwol

•

•

Spraytan

Skintrition

•

Bestow

Don’t let the hike put you off; the experience is something you won’t find anywhere else in the world—soaking in a hot pool on a glorious black sand beach that stretches for as far as the eye can see.

With our appetites firmly restored we head into Kawhia town for lunch. There is really no choice in this—it’s fish n chips or fish n chips. I say when in Rome, and we grab our newspaper wrapped package of fresh tarakihi and chips and head to the park to enjoy it with gusto.

While in town be sure to visit the local museum which sits proudly on the waterfront and often doubles as an art gallery with regular local exhibitions. Kawhia has a wonderful history, including the landing of Tainui Waka and is thus the ancestral home of the Tainui people. Once a major trading port, the harbour, which stretches some 6,000 hectares, holds some truly amazing treasures. In 2016 a group of school children discovered a 28 million year old fossil of a giant penguin.

Standing, the penguin would have measured 1.5 metres tall and weighed 100kgs. While you may not find a million year old artefact at low tide, the harbour still offers the opportunity to hunt for pipi, cockles, oysters and mussels.

If kaimoana is your thing and you have some time you can book a fishing charter into the harbour. Alternatively pack your rod and bait and head to the wharf. Here you can share stories and strategies with the locals trying their luck while watching the kids test their courage as they jump off.

For us the road was calling. It’s 70 kilometres from Kawhia to Raglan following the coastal road. Normally such a distance you would expect to be at your destination in an hour. Think again! This road, while picturesque and most definitely the scenic route, comes with a warning. Loved by off-road bikers, you could be forgiven for thinking you were in a rally while actually only going 40 kilometres an hour. Gravel much of the way, it can be quite narrow and twists and turns often. Just over half way you can decide enough is enough and take the sealed route in from Te Mata which exits onto state highway 23, the main road to Raglan. It is here you can also deviate for a stop at the famous Bridal Veil Falls.

76A Grey Street, Tauranga | www.tranquillobeauty.co.nz | 07 578 1111 page 26 www.nourishmagazine.co.nz

page 27 www.nourishmagazine.co.nz

Fiji THE INAUGURAL NOURISH FOODIE TOUR

DON’T MISS THIS OPPORTUNITY TO JOIN THE NOURISH TEAM ON AN EXCLUSIVE FOODIES HOLIDAY IN FIJI.

Escape winter for a slice of tropical sunshine and experience Fiji’s untapped culinary secrets.

We’re talking visiting fields of basil, chocolate factories, coconut plantations, cooking classes, cocktail making and a little time to chill at the amazing adults only Waitui Club at the Sofitel Denerau.

FOR THE FULL ITINERARY AND BOOKING DETAILS EMAIL

info@nourishmagazine.co.nz

We carried on along the coast road which skirts around Mount Karioi for stunning vistas of the Tasman Sea. Ruapuke beach offers a perfect stop for a walk along this unspoilt beach. For the enthusiasts Ruapuke also offers consistently good surf and is considerably less crowded than Raglan beaches.

Be sure you make it in time or stay long enough to watch the sunset; always a stunning sight and the perfect way to end a wonderful day in the Waikato!

Back on the road, and we are quickly in the thriving community of Raglan. Here you will find all manner of accommodation options from camping to glamping, basic baches to luxury lodges. You can learn to surf, paddle board, go on a harbour cruise, hire an electric bike and pedal around town, throw a line out on the wharf or visit one of the many artist galleries. There are also many options to grab a bite! Our favourite is The Shack on the corner of Bow & Wainui Road, serving fresh delicious brunches and lunches.

If doing this route in reverse (Raglan to Kawhia) be sure to stop in at The Village Cafe in Whatawhata. This gorgeous country cafe is an amazing playground for the kids to run around in while you enjoy a coffee and some of their delicious fare.

THE VILLAGE CAFE

For more wonderful Waikato journeys, go to www.hamiltonwaikato.com

page 28 www.nourishmagazine.co.nz

$

3450 pp/TWIN

SHARE

UNE J 5 2 Y A y fers, dail 1 - SUND

rans AY 2 D S dation, t an’t o E m N m o D c ‘money c s ac , t s WE h il a ig t n k c 4 , co

, ts des fligh hes, two dinners d more! n lu a c s in e c e n ic Pr erie lunc eakfast, enes exp r c s b t e e h f t f u d b behin buy you’ page 29 www.nourishmagazine.co.nz

NOURISH | nutrition

beans

garlic +MSG

Eggplant

+sodium

asparagus of glutamic acid, and provides a savoury and umami flavour profile to many foods. Both naturally occurring and added MSG is chemically the same and according to Food Standards Australia & New Zealand (FSANZ), the human body cannot distinguish the difference. So it’s no wonder there is so much confusion!

apple

beetroot

+HFCS

Sodium Sulfite (E221)

spring onion

WHAT’S carrots

lemons +sodium

lurking IN YOUR FOOD?

chilli

cherries Red E124

words KATE UNDERWOOD

Preservatives play a crucial role in maintaining food quality and preventing bacterial growth. Ascorbic acid halts the ripening process, antioxidants impede fats from going rancid and antimicrobials stop the development of harmful bacteria and mould. Sausage meat, for example, may contain sulphur dioxide to help limit microbial growth, while sodium nitrate is often found in bacon, salami and cured meats. High consumption of this nitrate ‘salt’ has been linked with blood vessel damage, an increased risk in heart disease and some cancer. Food authorities have limits on the amount processors can use in their products, but unfortunately limited evidence exists around the long term and potentially harmful effects of many food additives.

As with anything the key is monitoring how much we consume.

By reducing our intake of processed food we immediately reduce our exposure to additives. Thankfully the FSANZ guidelines ensure all forms of additives must be stated on ingredient labels.

But food producers are clever, so don’t fall for catchy taglines and complicated ingredient lists. Their marketing messages are designed to both entice and confuse. But any codes, numbers or unrecognisable ingredients will directly relate to some type of food additive.

High fructose corn syrup is basically America’s cheap impersonator of white table sugar. This highly processed sweetener is made from corn starch, where the sucrose is commercially converted to excess fructose. The health risks implicated by high

These days the realm of food additives is a vast, confusing and complex one. But what exactly are these extras residing in our food? And do we need to avoid them? Put simply, the term ‘additives’ refers to any substance that is added to food for a particular purpose. It may be required for preservation, to maintain quality, enhance flavour or improve appearance.

Regardless of whether it is natural or synthetic, these additives play a crucial role in ensuring food items remain a certain way over time.

extracted from the environment, such as beetroot juice used for colouring; b) Manufactured but chemically the same as the natural substance, such as ascorbic acid (vitamin C) used as a preservative; or c) Manufactured and not found in nature, such as aspartame used as an artificial sweetener. Other well-known additives include monosodium glutamate or MSG (flavour enhancer 621), sodium nitrate (preservative), high fructose corn syrup (sweetener), soy lecithin (emulsifier 322) and sulphur dioxide (preservative 220).

The idea behind food additives is not a new phenomenon. For thousands of years people have been adding things to food, by altering its natural state and increasing capability for consumption.

What started with vinegar, salt and sugar has evolved into manufactured chemicals represented by acronyms, numeric codes and long-winded scientific names.

The latter or manufactured varieties are where most of the concerns lie, as they are added to highly processed, packaged and pre-prepared foods. Evidence around their safety varies dramatically throughout the world and the web. Claims that MSG causes headaches and asthma to intolerant individuals exist, while the US Food and Drug Administration (FDA) officially deem MSG to be perfectly safe.

Common additives include flavour enhancers, preservatives, stabilisers, thickeners, emulsifiers and colours. These additives can be defined in one of three categories: a) Natural substances

Funnily enough, MSG is found naturally occurring in almost all foods, particularly meat products, breast milk and Parmesan cheese. It is a non-essential amino acid, the sodium salt component

page 30 www.nourishmagazine.co.nz

consumption of this adulterated sugar are well-documented. When consumed, a large dose of free fructose heads straight to the liver, initiating lipogenesis or fat production, and overtime can lead to fatty liver disease, type 2 diabetes and obesity. The major warning signs around HFCS is that it’s a clear marker of nutrient void foods found only in processed cereals, baked goods and soft drinks.

But it’s not all doom and gloom, the resurgence of homemade preserving, pickling and fermented foods are drawing us back to nature. Buzz words like ‘wholefoods’ and JERF (Just Eat Real Food) are actually positive ones and this slow shift towards using real, natural ingredients is catching on. A super simple way to reduce additive consumption is to cook more. When you cook from scratch, you don’t need additives to make food taste better, look good or ensure it lasts six weeks. Have you ever seen a mayonnaise recipe with ¼ tsp of soy lecithin? Instead the egg yolk and some good old-fashioned elbow grease plays the role of an emulsifier.

As the controversy surrounding many of these food additives continues to grow, the truth is, knowledge is power. By informing ourselves about the types of additives lurking in our food we can make better decisions about what and how much we consume.

Trying to cut them out completely can be drastic, difficult and unnecessary. As an ancient physician once said, “The dose makes the poison.” So don’t let the fact you ate bacon for breakfast stop you from ever buying it again. Simply save it for occasional eating or look for nitrate free options. Check labels, be mindful of words you can’t pronounce and start making purchasing decisions based on the ‘less is more’ policy. Because really, what’s life without bacon.

Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz

O

ut of all the Bayley agents (and we have dealt with a few now) you definitely stand out with being pro active, professional and we have been very impressed with your excellent service. We will not hesitate passing on our recommendation for anyone that requires an agent with all the skills you provide. You definitely are a credit to the Bayleys team.

Thank you - Ron & Pauline

Country and Lifestyle Specialist

M 027 280 2121 B 07 579 0611 jeremy.pryor@bayleys.co.nz

Success Realty Ltd, Bayleys, Licensed under the REAA 2008

Jeremy Pryor Bayleys Real Estate

*Number 1 Salesperson and winner of the auction cup 2015/2016 *Success Realty Ltd Awards 2015/2016

page 31 www.nourishmagazine.co.nz

MAKE MOTHER’S DAY

SWEET Make mum’s day with a feminine high tea. Set the table with your good linen and fresh blooms (ours from The Birdcage in Te Awamutu). Forget worrying about the fine china though with the amazing range of paper plates available (from www.sweetpeaparties. co.nz). Make it super special with some Rosé champagne and dainty finger food and Mum will feel totally spoilt! recipes LEAH HOSKIN | photography ASHLEE DE CAIRES

PUMPKIN CUPCAKES WITH A SPICED CREAM CHEESE ICING THIS MAKES OVER 24 REGULAR SIZED CUPCAKES

Preheat oven to 150°C.

3 cups flour

In a bowl mix together flour, baking soda and salt.

1½ tsp baking soda

In a mixing bowl cream butter and sugar until light and fluffy. Beat in the eggs one at a time then mix in the pumpkin, vanilla and oil. Slowly mix in the flour mixture alternately with the milk.

½ tsp salt 180g butter, softened 2 cups sugar

Divide the mixture evenly between the muffin liners, filling each to around three-quarters full.

3 eggs 1 tbsp vanilla essence 2 cups pumpkin, cooked and mashed (450g or approx ¼ of a medium crown pumpkin)

Bake for about 15–20 minutes or until the cupcakes are firm to the touch in the centre. Take out and leave to cool.

CREAM CHEESE ICING

Tip. Roast the pumpkin for more flavour. Cover an unpeeled piece of pumpkin and roast at 180°C for approx. an hour or until soft. When cool scoop the flesh out.

250g cream cheese, softened

CREAM CHEESE ICING

200g butter, softened

In a large mixing bowl cream the butter and cream cheese until smooth. Mix in the maple syrup, vanilla and spices. Slowly add the icing sugar and beat on a low speed until combined, then increase the speed and mix until smooth and light.

¼ cup vegetable oil 1 cup milk

2 tbsp maple syrup 1 tsp cinnamon 1 tsp allspice 1 tsp vanilla extract

Pipe cream cheese icing onto cooled cupcakes with desired amount.

6 cups icing sugar Spray and line muffin tins with cupcake liners.

GET THIS LOOK Flowers by The Birdcage, Te Awamutu Plates and cutlery from Sweet Pea Parties | Champagne saucers from Royal Laboratorie

CHOCOLATE SALAMI MAKES 1 LARGE OR 2 SMALL LOGS

280g dark bitter-sweet chocolate 125g butter ½ cup whole natural almonds ¼ cup natural pistachios ¼ cup hazelnuts ¼ cup crystallised ginger ¼ cup cranberries 100g amaretti biscuits (or any kind of crispy biscuits) zest from 1 orange ¼ cup thick cream 2 eggs 50g brown sugar 2 tbsp Frangelico or your choice of liqueur 2 tbsp cocoa icing sugar for rolling logs in Lightly toast the almonds, pistachios and hazelnuts. Leave to cool. Once the nuts have cooled down roughly chop.

Roughly chop the crystallised ginger.

Break up the chocolate and place with the butter into a bowl over a pot of boiling water, making sure the bottom of the bowl isn’t touching the water. Heat over a low heat, stirring until butter and chocolate are melted. Once melted, remove from heat and mix in the cocoa and brown sugar.

In a small bowl, whisk together the eggs and cream.

Add the cream and egg mix, along with the Frangelico, to the chocolate mix.

Roughly break up the biscuits by placing in a large zip-lock bag. Lay bag flat and bang the biscuits with a rolling pin or a wine bottle. You will want them to still be quite chunky.

Once the chocolate mix has cooled down a bit add the chopped nuts, ginger, cranberries, orange zest and broken biscuits. Mix everything together well. Place in the fridge and leave for about 30 minutes. It should be soft enough to be malleable so you can shape into a log. If left too long in the fridge it will be too hard to manage.

Place the mixture onto a piece of Glad Wrap about 40cm long. Shape into a log about 4–5cm thick in diameter and about 30cm long. Alternatively you can make into two smaller logs.

Now wrap Glad Wrap tightly around the log, twisting each end tightly to squeeze the mixture in. Roll the log back and forth in the Glad Wrap to even it out and pack it together.

Put in the fridge and leave for about 6 hours or overnight.

When ready to serve, remove from the fridge and take off the Glad Wrap. Roll the log in some icing sugar.

If you are gifting this you can wrap some white kitchen string around to make it look a little authentic, like a roll of salami.

Once removed from the fridge, allow the log to sit for 10–15 minutes before slicing. Use a clean sharp knife and carefully slice into 1–2cm thick slices.

Must be stored in the fridge as it contains raw eggs.

SALTED CARAMEL MERINGUES 4 egg whites 1 cup caster sugar 1 tsp white vinegar 1 tsp vanilla essence 2 tbsp salted caramel (recipe below) flaked sea salt to taste Preheat oven to 150°C. Line a couple of baking trays with baking paper.

Place the egg whites into a bowl. Whisk on high speed until the whites have just stiffened. Slowly add the caster sugar while still whisking. Once all the sugar has been added, continue to whisk the egg whites for a further 5 minutes until nice and glossy.

Scrape down the sides of the bowl and add the vinegar and vanilla essence and whisk for another two minutes.

Draw 4–5cm circles on the baking paper. Spoon the meringue mixture into circle. Top each of the meringues with a small spoonful of the salted caramel.

Using a butter knife or a small palate knife, lightly swirl the salted caramel into the meringue. Lightly sprinkle each with a bit of sea salt.

Place the meringues in the oven and reduce the temperature of the oven to 100°C and bake for 1 hour or until crispy to the touch.

Turn the oven off and leave meringues in the oven to cool.

SALTED CARAMEL - MAKES ABOUT 1½ CUPS

2 cups sugar ½ cup cream (add more if needed) 60g butter 1 tbsp Kahlua (optional) ¼ tsp salt In a large, dry, heavy pot cook the sugar over a moderately high heat, stirring constantly with a heat-proof rubber spatula until the sugar is melted and turns a golden caramel, around 8 minutes.

Remove the pot from the heat and let cool for a minute.

Slowly add the chunks of butter in one by one, whisk until combined. The caramel will bubble, this is OK. Now slowly add the cream and then whisk until combined.

Return the pot to moderate heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes.

Remove from the heat.

If using, add the Kahlua and the salt.

Leave to cool.

FALL FOR

BRUNCH Autumn is a great time to snatch the last few opportunities for alfresco dining before the cold winter days set in. Whether it’s for Easter, Mother’s day or an excuse to entertain friends our outdoor brunch is perfect with easy dishes you can prepare ahead of time. So set the table with an abundance of greenery (thanks Tina at The Birdcage for ours), fire up the bbq or brazier and enjoy a hearty meal with those you love. recipes VICKI RAVLICH-HORAN | photography ASHLEE DE CAIRES

CHOCOLATE WAFFLES WITH POACHED PEARS MAKES APPROX. 10 WAFFLES Waffles are a great weekend breakfast or brunch dish you can make ahead of time. Either make them the night before and simply reheat in a toaster, or make further ahead and freeze.

No waffle iron? No worries. These can also be made into pancakes.

2 cups self-raising flour ½ cup cocoa ¼ cup sugar

Add a third of the beaten egg whites, mixing until just combined. Gently fold in the remaining egg whites.

Cook in a waffle iron according to its instructions.

These can be made ahead of time, even frozen and then quickly reheated in a toaster. Serve with poached pears, chocolate sauce and whipped cream.

POACHED PEARS You can poach pears in a simple sugar syrup flavoured with cinnamon, vanilla or star anise. Add wine or a fragrant syrup like elderflower for another dimension.

ELDERFLOWER POACHED PEARS

3 eggs, separated

4–6 pears, peeled

¾ cup milk 1½ cups natural yoghurt 1 tsp vanilla extract

1 cup elderflower cordial 1 cup water cinnamon quill

25g butter 165g dark chocolate (7 rows of Whittaker’s chocolate) Melt half the chocolate with the butter. Allow to cool slightly.

Separate the eggs, mixing the yolks one at a time into the melted chocolate.

Beat the egg whites to soft peaks.

Mix the dry ingredients in a large bowl. Add the milk, yoghurt and vanilla and mix gently along with the chocolate mix.

¼ cup sugar peel of ½ a lemon Heat all the ingredients, except the pears, in a medium pot until the sugar has dissolved. Peel and cut the pears in half, core if you like. Place the pears in the liquid and simmer gently for around 10–20 minutes or until they are tender (this will depend on how ripe the pears were to begin with).

When cooked, turn off the heat and allow the pears to cool in the poaching liquid.

GET THIS LOOK Flowers by The Birdcage, Te Awamutu Plates from Sweet Pea Parties | Model's dresses from Feisty Needle

EGGS IN TOMATO AND CHORIZO STEW This hearty dish is a great alternative to your regular bacon and eggs. The chorizo can easily be swapped for bacon.

Serve it with thick slices of toasted sourdough, we love Flaveurs Mount Maunganui Gold.

2 tbsp oil

BANANA, MAPLE AND WALNUT BAKED OATMEAL An easy yet nutritional dish to feed a crowd for brunch, this is also a great breakfast dish when on the go.

½ cup walnuts 2 cups rolled oats

1 large red onion, sliced

½ cup raisins

1 red capsicum, sliced

1 tsp baking powder

100g chorizo, diced

½ tsp salt

2 garlic cloves, finely chopped

1¾ cups milk

2x 400g crushed tinned tomatoes

2 eggs

1 tsp salt

¼ cup brown sugar

1 tbsp balsamic vinegar

¼ cup maple syrup

1 tsp brown sugar

4 ripe bananas

½ cup water

Chop two of the bananas and place in a greased 20cm x 25cm baking tray.

4–6 eggs Heat the oil in a large heavy based pan. Add the onion, capsicum and chorizo. Turn down the heat and cook for 20– 25 minutes until the onion and capsicum are soft. Add all the remaining ingredients except the eggs. Simmer for a further 15 minutes. Check and adjust the seasoning accordingly.

Mix the dry ingredients together. Mash the two remaining bananas. Beat the eggs and milk together and mix, along with the mashed bananas, into the dry ingredients.

Make four–six small holes in the sauce and crack an egg in each. Continue to cook until the egg whites are firm. Garnish with freshly chopped parsley and serve.

Allow to cool before slicing.

Pour over the chopped bananas. Drizzle the maple syrup on top and bake at 180°C for 45 minutes.

IN MY OPINION, A CAST IRON PAN IS THE SECOND MOST IMPORTANT, (AFTER A GOOD KNIFE) TOOL IN THE KITCHEN. THROW AWAY THOSE TEFLON COATED PANS AN OPT FOR A NATURALLY NON STICK CAST IRON PAN THAT WILL LAST YOU A LIFETIME! THE TEAM AT THE SCULLERY (WWW.THESCULLERY.CO.NZ) HAVE A LARGE RANGE AND WILL BE ABLE TO HELP YOU PICK THE BEST FOR YOU. THEY ALSO MAKE THE BEST WEDDING OR 21ST PRESENTS!

page 39 www.nourishmagazine.co.nz

NOURISH | feature

AMAZING

F A A U B Q A A JUST THE VEGAN-ING

Innovation in food often comes in one of two forms. The first, most beloved to foodies, is the re-imaging of old ingredients such as ancient grains—think quinoa. The second, more appealing to corporations and molecular gastronomists, is the development of new compositions and techniques—often patented.

As a foodie, scientist and patent attorney, I appreciate both forms.

Therefore, imagine my delight when a new ingredient turns up which defies the norm and has amazing qualities, that uses waste by-products and has little history plus inexplicable science behind those qualities. Something truly out of the box.

Welcome to aquafaba!

Aquafaba is an egg substitute, the new darling of vegans and those who have to be egg free. The Italian derived name (only coined in 2015) is reflective of its origin—water bean. Yes, this is the slightly slimy liquid we normally drain and discard from our canned chickpeas (preferably), beans, tofu and other legumes.

Miraculously, it can be used instead of eggs (and sometimes cream) to produce credible meringues, pavlova, macaroons, mousse, mayonnaise, brownies, ice cream and the list goes on …

I was first introduced to this product via my newly vegan daughter.

Despite knowing her to be a gifted foodie and scientifically thorough, I was still sceptical as to the outcome of whipping chick pea juice to make meringues. To my surprise the meringues, accompanied by coconut yoghurt and blueberries, were delicious!

The meringue structure was indistinguishable from classic meringues—crisp, light and with height. The taste, on its own while pleasant, had some mildly sour overtones. These were countered by the coconut yoghurt (non-dairy, fermented coconut cream) that, along with the blueberries, provided creaminess and sharpness. A berry compote with some sugar would have been even more complementary.

Curious as to how something that is so different to egg (at least on the surface) could mimic its properties, I investigated (via my friend Madame Google) what the magic juice contained.

I expected a significant amount of protein. Egg white has 10% protein and chick peas themselves 29%. It is the protein in egg whites that contributes largely to the structure of meringues and the like as follows.

Protein molecules are in the form of multiple long strands, like wool. When beaten, some of the strands are broken, enabling the protein to form longer skinnier but weaker lengths (think of unravelled wool). Beating also incorporates air into the mix, trapping the air as bubbles between the weakened protein strands and forms a foam.

VEGAN MERINGUES find the recipe on page 42

Adding sugar after the foam has formed causes the sugar to bond with the proteins, adding strength (plus some water) and eventually a meringue structure emerges that is around eight times the volume of unbeaten egg whites.

This is enhanced by adding acid (e.g. vinegar, cream of tartar, lemon juice) which slows clumping (coagulation) of the protein strands allowing more air to be introduced along with less drying to give greater strength.

Voila! The perfect pav!

Aquafaba meringues (see recipe) are made in a similar fashion to pavlovas as above; therefore protein is the likely culprit.

Na-uh!

Surprisingly, the protein content of the juice is only 1% compared with the 10% of egg white. Protein on its own cannot solely contribute to the end structure.

The next suspect is saponins, a class of compounds that are soapy and have foaming qualities; therefore possibly part of aquafaba, particularly having regard to its sliminess.

Na-uh!

Saponins only contribute a small percentage to the composition— around 0.003%—not enough.

Regrettably, aquafaba is so new that the science behind it cannot be fully explained at the time of writing this article; however, we do know the following: + Chickpea water is best, followed by white beans, red beans and tofu + Leftover canned juice works well, but you can boil your own legumes and use that water + One tablespoon of aquafaba equals one egg yolk + Two tablespoons of aquafaba equals one egg white + Three tablespoons of aquafaba equals one egg I encourage you to have fun by trying this crazy new ingredient.

As it’s so new and we are still exploring its possibilities, keep researching new recipes and see how far you can go.

Enjoy!

Kate Wilson | Prof’s @ Woodlands www.profs.co.nz

Kate Wilson Kate Wilson is the ultimate foodie from all angles. Originally her physics and chemistry degrees led her to horticultural research, then to a career as an internationally recognised intellectual property (IP) strategist, patent attorney and managing partner of James & Wells where she advised the food industry on numerous IP issues—plus wrote and presented extensively.

page 40 words & recipes KATE WILSON | photography BRYDIE THOMPSON www.nourishmagazine.co.nz

During that time she remained a keen gardener, appeared on MasterChef and published her cookbook Platter Chatter.

Now she is immersed in cafe culture as proprietor of Prof’s@ Woodlands where she is working on creating the ultimate blend of great food, service and atmosphere.

NOURISH | recipes

VEGAN MERINGUE

FLUFFY CHOCOLATE MOUSSE

SERVES 8

SERVES 8

Surprisingly, a near perfect substitution for egg whites, this recipe uses aquafaba, which is the leftover water from canned beans.

Preferably use chickpea water, which is spring-water, rather than the brine.

The following recipe creates a light, fluffy chocolate mousse which is also egg free, gluten free and can be vegan friendly if you take care with choosing milk solid free chocolate. It uses aquafaba, which is the leftover water from canned beans. Preferably use chickpea water, which is spring-water, rather than the brine.

The resultant mix can be used for meringue kisses, nests and even a pavlova—dependent upon how you want to pipe it.

Balsamic vinegar gives added warmth over the traditional use of cream of tartar.

I recommend that the mousse is set in individual portions such as espresso cups rather than a large bowl.

Vanilla essence can be substituted for the liqueur.

The meringues can be kept in an airtight container for a couple of weeks or can be frozen.

160ml aquafaba (2/3 cup)

Drained water from 400g can of chickpeas (approx 160 ml)

2 tsp icing sugar

100g dark chocolate

½ tsp balsamic vinegar

1 tsp Kahlua or other liqueur

1 cup caster sugar

Place the dark chocolate into a bowl over a pot of boiling water to melt. Make sure the bottom of the bowl does not touch the water.

½ tsp vanilla essence Spray a baking tray with canola oil, top with baking paper and spray again.

Beat the aquafaba with an electric whisk until meringue-like in texture. Note that it takes longer than egg whites to reach an equivalent state.

Beat the aquafaba until white and foamy (around seven minutes).

Beat in the icing sugar.

Beat in the balsamic vinegar (around one minute).

Stir the Kahlua into the melted chocolate.

Beat in the sugar, adding it gradually until you have gloriously thick and stiff glossy peaks (seriously, it’s amazing how perfect you can get this).

Add around a sixth of the beaten ‘whites’ to the chocolate and incorporate thoroughly.

Fold in the vanilla essence.

Then gently fold the choc/white mix into the rest of the whites taking care not to break up the air pockets.

Preheat the oven to 110°C.

Pipe, blob or shape however you want the meringue onto the baking sheet (remember this is all-purpose meringue).

Bake for two hours, resisiting the almighty temptation to open the oven. After the two hours, turn off the oven and still resist opening it for an hour.

Repeat.

Place into individual serving dishes and refrigerate.

Once set (allow two hours) you can top with a dab of beaten coconut cream and chocolate shavings.

Serve however you like, but if vegan, whipped coconut cream and berries work a treat.

b e . O RG A N I C S Organic Grocer & Wholefoods Store sustainable & natural , fresh & local

hello@beorganics.co.nz | 6 Tawa St, Mount Maunganui | 07 262 0185 beorganicsmountmaunganui

be.organics_mountmaunganui

order online at www.mountwholefoods.co.nz

page 42 www.nourishmagazine.co.nz

page 43 www.nourishmagazine.co.nz

NOURISH | recipes

chick

YOUR ONLY MOUNT MAUNGANUI

ME OUT

Now we’ve discovered just what can be created from the slimy brine in a tin of chickpeas we won’t be so quick to discard it. In fact you may just be draining a tin of chickpeas for the brine! What then to do with the chickpeas?

SPICY BAKED CHICKPEAS

Make hummus by blending chickpeas with garlic, lemon juice, tahini (if you have it) and a pinch of salt.

Drizzle in extra virgin olive oil until smooth.

½ tsp garlic powder

Toss through casseroles and curries.

Make a simple bean salad by tossing with blanched green beans, diced red capsicum, chopped cherry tomatoes and your favourite vinaigrette.

Roast baby beets and place on a platter. Add chickpeas, rocket and grilled halloumi or crumbled feta. Finish with some chopped mint, a squeeze of lemon and a drizzle of extra virgin olive oil.

1 tin chickpeas, rinsed and drained 1 tbsp avocado oil

24 HOUR ACCESS GYM Flex Fitness Mount Maunganui More than just a gym but a total centre for wellness.

Join us and our team of health professionals today

¼ tsp paprika 1 tsp onion salt ¼ tsp celery salt ½ tsp dried oregano The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to do. Simply gently squeeze each bean between thumb and index finger and the outer skin will pop off. This is a great job to get the kids to do. Just expect a few to go flying across the room!

Once all the chickpeas have been skinned, dry them in a tea towel before laying them on an oven tray. Bake at 180°C for 25 minutes.

Toss the chickpeas in a bowl with the remaining ingredients. Spread back on the baking tray and cook for a further 25–30 minutes until golden. Allow to cool completely.

• Les Mills group fitness classes

• Nutritionist

• Sports injuries

• Personal training

• Chronic pain

• Clean and spacious environment

• Free initial exercise consultation

• Spinal injuries

• HD TV’s with SKY

• Physiotherapy

• Oov core stability

• Affordable student rates

• Free car parking

• Supplement bar

words & recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

P 07 575 9693 E mount@flexfitnessgym.co.nz page 45 36a Macdonald Street, Mt Maunganui www.nourishmagazine.co.nz

• Myofascial release

Foodies

DAY OUT WE ROUNDED UP A FEW OF THE BEST FOODIE EVENTS ON IN AND AROUND THE REGION THIS AUTUMN.

TAUPO MARKET

RAW BALANCE

Looking for a great day out? The Taupo Market, held every Saturday on Redoubt Street, is a great excuse to make a day of it in Taupo! Owners Monika and Hermann say “we are always looking for interesting, original or curious merchandise, fresh, clean and tempting produce and scrumptious, ‘have to come back for this next week’ foods”.

One of the stalls you have to visit at the Taupo market is Raw Balance. Monika and Carolyn make delicious raw, dairy and gluten free goodies. They also have a deli in Taupo and run regular workshops.

The first Saturday of each month sees the Trash and Treasure market join regular stall holders making it a bigger event and a great reason to linger longer.

45 Oruanui Street, Taupo

See our Events page for more details or check out their Facebook page rawbalancenz

www.taupomarket.kiwi.nz

TASTE OF PLENTY With wonderful tours in and around the Bay, from Farm to Table to a French Country Lunch, Taste of Plenty are spreading their wings with new epicurean tours this autumn and winter, including special trips to some of the best farmers’ markets (think Clevedon, Hastings...), and their Hawke’s Bay Food and Wine Classic – Friday 16 June–Sunday 18 June and Friday 30 June–Sunday 2 July.

DELECTABLE WINE AND FOOD TOURS WITH TAURANGA TASTING TOURS Lyn and Paul Marston have been showing visitors the food and wine delights in and around the BOP region for over 12 years. Their personalised tours can be tailored to your group or you can join one of their regular events, including their Sunday lunches.

Discover what delights are in our backyard with Tauranga Tasting Tours. www.tastingtours.co.nz

www.tasteofplenty.co.nz

SERVING UP EVENTS IN VIP STYLE Enjoy a generous serve of VIP treatment at this year’s Great NZ Food Show with event hospitality specialists Spoilt For Choice.

The Great NZ Food Show, held at Claudelands this May 13 & 14, showcases the best food, wine and delicious innovative products. Enjoy the VIP treatment at this year’s show with a unique and exclusive opportunity to host a group of friends or clients with a private masterclass cooking demonstration with Brett McGregor!

Homemade jams, jellies, vinaigrettes, dressings, chutneys, sauces, mustards.

Real food made by real. people.

Limited to just 24, on May 13 you will enjoy access to an exclusive VIP Lounge, VIP parking, pre-dinner finger food, wine tasting and live entertainment.

For more information on this and other VIP experiences visit spoiltforchoice.co.nz

5 MAIN ROAD, TE KAUWHATA | WWW.PEPLERS.CO.NZ | 07 826 3838 page 46 www.nourishmagazine.co.nz

page 47 www.nourishmagazine.co.nz

Peplers

NOURISH | nutrition

MAKE ROOM FOR

mushrooms Providing versatility, textural variation, a distinct flavour and loads of vitamins and minerals you’d be hard-pressed to find a reason not to make room for your ‘shrooms’ this season.

The mighty medicinal qualities of mushrooms have been recognised for thousands of years throughout the world.

With hundreds of varieties, their nutrient levels differ slightly, but they all provide a decent dose of B complex vitamins including niacin, vitamin B6 and riboflavin.

Niacin and B6 are crucial to supporting a healthy metabolism and breaking down stored carbohydrates, fat and protein to ensure our bodies can obtain adequate energy. Riboflavin also hides out in most mushrooms— helping maintain healthy red blood cells, promotes good vision and healthy glowing skin. Some research even suggests this combination of B-vitamins may help relieve stress, depression and fatigue.

Mushrooms’ distinctive shape consists of a short stalk and a dome-shaped-cap combo. Underneath there is a set of gills, which allow it to produce spores and help it develop from various fungal growths found in wood or soil. But be warned! Some can be poisonous, so if you are planning a foraging excursion, tread carefully and do your homework

pre-consumption. Thankfully it’s not all dangerous territory. The edible varieties provide a rare natural food source of vitamin D, which help retain healthy teeth and bones. Simply tuck into a serve of sautéed goodness and you’ll be feeling more virtuous by the minute.

Potassium, selenium and copper are some of mushrooms’ strongest assets. Beating bananas in the potassium stakes, this significant mineral dose helps to process sodium and lower blood pressure. Selenium, the resident antioxidant, protects the body from free radicals running rampant, and has shown to reduce the risk of certain cancers. Copper is a less common essential mineral, as it can’t be made by the body and has to be ingested. Just one cup of sliced mushrooms provides around 20% of our daily copper needs and this same serve will boost your daily fibre intake by around 5%.

With mushrooms being low in energy, carbohydrates, fat and sodium, their high water content and numerous health benefits mean there are plenty of magical reasons to enjoy them at any time of day.

Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz

FULLY LICENCED A LA CARTE RESTAURANT 07 578 6767 | 21 PLUMMERS POINT RD | WHAKAMARAMA blacksheepbarandgrill@gmail.com | www.blacksheepbarandgrill.co.nz

words KATE UNDERWOOD | photography BRYDIE THOMPSON page 48 www.nourishmagazine.co.nz

page 49 www.nourishmagazine.co.nz

NOURISH | recipes There are more to mushrooms than white button and portobello (which are simply more mature button mushrooms).

Oyster mushrooms have a unique look with a delicate and sweet flavour.

Porcini are a real meaty mushroom. Favoured in Italian cuisine, they have a slightly nutty and creamy flavour. In New Zealand the dried version, including powdered porcini, are more common than fresh.

Shiitake mushrooms are common in Asian cuisines, as they add an umami flavour to dishes. Use fresh, dried or powdered forms to add flavour to soups, stews and risottos.

Enoki mushrooms have long stems with little caps and look a little like a large bean sprout.

Common in Asian cooking, they are delicious in soups and salads.

WILD RICE STUFFED MUSHROOMS SERVES 2 | VEGAN, GLUTEN FREE 4 portobello mushrooms 1 tbsp oil ½ onion, finely diced 1 clove garlic, finely chopped 1–2 cups mushrooms (a variety if you can find them, button, oyster, porcini …) ½ cup wild rice 1–2 cups baby spinach (optional) 1½ cups vegetable stock

1 tsp porcini powder 2 tbsp toasted pine nuts Using a teaspoon remove the mushroom stalks from the portobello mushrooms. Set aside the portebellos, to be stuffed later.

Finely chop the stalks and add these to the other mushrooms.

Heat the oil in a pan and gently sauté the onion for 3–5 minutes. Add the garlic and cook for another few minutes before adding the chopped mushrooms. Cook for five minutes then add the rice. Stir to coat the rice and cook for a further five minutes.

Add the stock and porcini powder. Simmer for 20 minutes or until the liquid has evaporated and the rice is al dente. If using spinach add this in the last 5 minutes of cooking.

Check and adjust the seasoning. Add the pine nuts.

Divide the mixture into four, tightly packing onto each portobello mushroom. Bake at 180°C for 15–20 minutes.

GARLIC, MUSHROOM AND PROSCIUTTO PIZZA WITH ROCKET AND TRUFFLE OIL I’m a fan of simple pizzas with just a couple of well-chosen toppings. This, my current favourite, is inspired by a pizza we had while on holiday in New Plymouth. The delicious mushroom flavour is enhanced by a drizzle of truffle oil at the end. You’ll find truffle oil from good food stores like Vetro Tauranga or Rotorua. It may seem a bit of an extravagance, but once in your pantry you will find all manner of uses! It turns a simple roast chook into a gourmet treat.

2 readymade pizza bases (Flaveur in Mount Maunganui do great ones!) garlic butter 250g portobello mushrooms 6 rashers of prosciutto mozzarella

rocket recipes VICKI RAVLICH-HORAN | photography ASHLEE DE CAIRES

truffle oil (available at Vetro Tauranga & Rotorua

Place a pizza stone in your oven and crank it up to as high as it goes.

Slice the mushrooms. Fry these in two batches in a generous spoonful of garlic butter until golden. (You do this in batches so the mushrooms fry and not steam.)

Spread each base with garlic butter.

Scatter on the mushrooms, then prosciutto and finally the mozzarella.

Place on the pizza stone and cook for 5–6 minutes or until golden.

In a bowl toss the rocket with a drizzle of the truffle oil. Cut the pizza and top with the rocket just before serving.

GARLIC BUTTER 200g soft butter

6–8 cloves garlic, very finely chopped 1 tsp garlic powder Mix all the ingredients together.

Store in an airtight container in the fridge.

Get locally made, beautiful house-cured prosciutto or pancetta from Ben and the team at Bethlehem Butchery.

They also make good old fashioned dry cured bacon!

BETHLEHEM BUTCHERY 07 576 4729 SH 2, Bethlehem, Tauranga

NOURISH | recipes Magills range of pulled meat (pork, beef and lamb) means you can have succulent, melt in the mouth slow cooked meat in a matter of minutes. Not just convenient, but clearly delicious, as the beef, made from Hereford Prime Beef, won the Supreme title at the New Zealand Food Awards soon after it was launched in 2015.

LAMB TAQUITOS Rolled tacos, taquitos, are often fried but you can achieve the crispy texture with less calories by baking them. I used flour tortillas as they are readily available; if you want to make them gluten free use corn tortillas.

If you like things spicy feel free to add more of the chipotle sauce. We used Barkers Really Useful Chipotle Sauce and love the smokiness it adds to the dish.

1 tbsp oil

BEAN & CORN SALSA GLUTEN FREE | VEGAN 1 cup black beans (dried) or 1 400g tin 2 cups corn kernels 2 spring onions, chopped 1 red capsicum, finely chopped fresh coriander

½ red onion

your favourite vinaigrette (we love Pepler’s black raspberry vinaigrette)

1½ tsp ground cumin 1½ tsp dried oregano (Mexican if you can get it)

If using dried beans cook them in a pot of boiling water until al dente.

½ tsp smoked paprika

Rinse and drain the beans before adding to the remaining ingredients and tossing with the dressing.

400g tin of chopped tomatoes 3–4 tbsp chipotle sauce 400g packet of Magills Pulled Lamb 1 cup grated cheese 10–12 small tortillas Heat the oil in a pan and add the sliced onion along with the herbs and spices. Cook gently, being careful not to burn the onion or spices, for 10 minutes. Add the tomatoes and simmer for a further 15–20 minutes until rich and thick.

Stir in the chipotle sauce before checking and adjusting the seasoning. Add the lamb and grated cheese.

Divide the lamb mix between the tortillas, rolling up and placing seam side down on an oven tray. Bake at 180°C for approximately 20 minutes or until golden and crispy.

Serve with guacamole, sour cream, and bean and corn salsa.

magills magic recipes & photography VICKI RAVLICH-HORAN

CHECK OUT MAGILLS NEW ONLINE STORE

WWW.MAGILLS.CO.NZ

THE FALLS CAFE IS A HAVEN OF UNIQUE BAKED GOODS, HOMEMADE BREADS AND FRESH SEASONAL MEALS We are available for weddings, private functions and high teas. | Find us on Trip Advisor

140 McLaren Falls Road, McLaren Falls Park, Tauranga | 07 543 4976 | harriet.fallscafe@gmail.com | page 53 www.nourishmagazine.co.nz

thefallscafe

OMELETTE ROLLS WITH PULLED PORK AND ASIAN DRESSING These are great in the lunchbox or as a light dinner.

MAKES 6 | GLUTEN FREE

¼ iceberg lettuce (finely shredded) ½ capsicum, finely sliced

Pour the egg in and swirl it to cover the pan. As it cooks continue to swirl the pan so any remaining raw egg cooks.

When all the egg is set flip the omelette out onto a plate and start the next.

When you have made all the omelettes heat the pork according to the instructions on the packet. Place a handful of the salad in the middle of an omelette, top with pulled pork and roll.

1 spring onion, finely sliced 1 cup of mung bean sprouts coriander

Serve garnished with coriander or fried shallots and extra dressing for a dip.

400g packet of Magills Pulled Pork

ASIAN DRESSING

6 large free range eggs (size 7 or larger)

¼ cup sweet chilli sauce

1 carrot, grated or julienned

Asian dressing

2 gloves garlic

Toss the salad ingredients together in a bowl along with ¼ cup of the Asian dressing.

1 tbsp fish sauce

Make the omelettes one at a time by beating one egg at a time. At this stage you can add some chopped herbs (chives or coriander are great).

Heat a 21cm pan. I’m not a fan of Teflon but if you have one this is the time to pull it out. I prefer a cast iron or chef’s pan with a natural non-stick patina.

1 tsp sesame oil 2 limes, zest and juice 2 tbsp soy sauce 1 tbsp brown sugar Put in a food processor and blend until smooth and combined.

CARAMELISED ONION AND MOZZARELLA BEEF CROQUETTES Great as a canape or starter, these cheesy croquettes are also great as a main meal served as the star on a green salad. Pair with a green sauce like a salsa verde or tomato chutney.

MAKES 18–24

1 tbsp oil 1 onion 1 bay leaf or sprig of thyme 60g butter ½ cup flour 1 cup beef stock ½ cup milk 200g mozzarella 400g packet of Magills Pulled Beef 2 eggs

Peel and slice the onion. Heat the oil in a saucepan and add the onion and bay leaf. Turn down the heat, cover and allow the onion to sweat for 15 minutes. While the onion cooks, stir it a couple of times to stop it from sticking.

Remove the lid and continue cooking the onion until it is golden and caramelised, approximately 10 minutes.

Remove the bay leaf and add the butter. When the butter has melted stir in the flour and cook for 2– 3 minutes. Slowly stir in the stock and milk and continue to cook, stirring often until the sauce is thick. Take off the heat and stir in the beef and mozzarella. Refrigerate for at least a couple of hours.

Shape/roll the croquettes before rolling first in flour then beaten egg and breadcrumbs.

In batches, deep fry (at 180°C) for 5-10 minutes or until golden brown.

2 cups breadcrumbs oil for deep frying

FOR THE PERFECT ‘BREW’ AT ANY AGE

112 THIRD AVE, TAURANGA | 0800 578 2832 WWW.EXCELSO.CO.NZ EXCELSOCOFFEENZ

page 54 www.nourishmagazine.co.nz

EXCELSO_COFFEE

WINE LORE

Jim Bartee, from Finer Wines in Katikati, continues his series of ‘rules’ or tips on wine.

CORK, SCREWCAP OR DIAM CLOSURE? Wow, are people ever opinionated on this issue! The cork closure has been around for centuries and has proven to be a very reliable way to bottle wine. Yet there has been a very strong movement, particularly in New Zealand and Australia, to abandon cork and move to the screwcap as an alternative. My own feeling is that there is far more paranoia about the cork closure and ‘cork taint’ than necessary and that the change to screwcaps has been driven not only by convenience, but also by cost considerations.

The advent of the screwcap has also allowed grocery stores to display and to store their wines upright without worrying about drying out a cork. Also, whereas with the cork closure wines were usually laid down and left to settle down after the shock of bottling, often today the wines are marched out to sell immediately following bottling. The down side to a screwcap is its greater vulnerability to dents or to excess weight (stacking of cases) which can alter the air-tightness of the closure.

A cork can move up or down the neck of the wine bottle if exposed to temperature extremes, whereas there is no similar tell-tale sign of abuse with a screwcap. I have seen pallets of wine sitting in the mid-afternoon sun outside grocery stores myself, so I do know this can be an issue. Of course, on the bright side, there is no possibility of cork taint contaminant (TCA) with a screwcap closure. (TCA is abbreviated from the precise word ‘trichloroanisole’.) And there is no way to put a value on the ease of opening and the convenience of not having to hunt down a corkscrew.

There is a new movement towards the ‘diam’ closure, which is basically reconstituted cork broken down into particles and reassembled using a special type of bonding agent. Parallel ‘trials’ of these three methods of closure are now revealing that the diam offers the most perfect closure, as it provides the certainty of no TCA cork contaminant and its manufacture assures it will fit the neck of the glass bottle flawlessly, as each diam is perfectly

symmetrical, whereas a cork from the bark of the tree may have some variations or imperfections.

Very recently, I opened a case of wine immediately following delivery by the courier. There was noticeable heat coming from the box when opened, and the first bottle I lifted was hot to the touch. I noticed there had been considerable movement of the cork upward and it had in fact elevated through the capsule altogether. Some wine had also stained the interior of the box. I was very relieved that these bottles had been closed with a cork, or I may have never noticed the significance of the heat damage, as the screwcap would not have budged, and the problem would never have manifested itself so obviously. That’s all for now folks.

Jim Finer Wines

8 Main Road, Katikati | www.finerwines.co.nz

HAVE A WINE QUESTION?

Jim writes a regular wine column so email us info@nourishmagazine.co.nz

RESPONSIBLE FARMING AT TUI HEIGHTS photo | Alta van Blerk, Open2view

When all is said and done, we are just custodians of our slice of earth, though too few ‘walk the talk’. The ability to look beyond immediate economics and invest exceptional energy in leaving the land better than they found it creates a lasting legacy.

Aged beef, continental and American cuts, game and organic poultry, gourmet meats.

FOLLOW US ONLINE BETHLEHEM BUTCHERY

07 576 4729 | Bethlehem Village, State Highway 2 OPEN Monday - Friday 7.30am - 5.30pm, Saturday 7.00am - 1.00pm

page 56 www.nourishmagazine.co.nz

Bayley’s Jeremy Pryor is privileged to market a property which exhibits these values. The enhancement of the ecology and protection of the environment has assumed equal importance with general stock management improvements on this 28.376ha farm which borders the Otanewainuku Conservation Area where the Kiwi Trust works to protect and propagate our national icon.

“This beautiful block not only displays the way conservation can work in synergy with day to day farming, but it is also one of the most attractive and immaculately presented properties I have had the pleasure to represent,” says Jeremy. “My team has been impressed and humbled by the input and attitude of its creators.”

In six rewarding and hardworking years all 20 paddocks have been improved and supporting structures built or renovated for effective

husbandry of sheep, cattle and horses. The home grounds are parklike with lots more native and exotic trees dotting the farm, which is easily accessed via gravelled tracks.

A stream runs through the property from where a waterwheel pumps pure pristine spring water to gravity feed troughs and taps.

A riparian management plan with BOP Regional Council supports the 2,800 native plantings along the stream and yet another 4,100 plants on a three-pond wetland, attracting even more birdlife.

Sit serenely on the deck of the fully equipped cabin in a natural amphitheatre surrounded by native bush and overlooking the wetlands. You could be far in the outback, not just 15 minutes from Te Puke, suggesting that the exceptional environment could reward future owners for the farm-stay and eco-tourism opportunities.

“This property is perfectly set up for efficient stock handling, or an equine operation; poised to develop opportunities created by the commitment to conservation,” says Jeremy. www.bayleys.co.nz/2849875

page 57 www.nourishmagazine.co.nz

NOURISH | feature

Why is it even eggs on toast looks better when you buy it at a cafe? Is it simply the knowledge that you won’t have to do the dishes or something more?

Chefs start thinking about how the dish will look from the start: what they will serve it on, what colours and textures the dish contains, and how quickly and easily they can plate several at a time. While the professionals have quite a few extra skills and techniques up their sleeves, there are a few simple things you can do to up your game when dishing up.

PLATES Once upon a time a white plate was the only choice for chefs.

With this classic choice you can’t go wrong as white acts as a neutral background bringing out the colour of the food. In contrast black plates have popped up but be warned, it takes great skill and forethought to make these work.

Megan from Red Kitchen in Te Awamutu sensibly suggests you “stick to the white classics for your everyday plates and then introduce an extra set of bowls, side plates in fun shapes and patterns. You never get sick of your set and when it’s time to change you only need to replace one line of plates for a revamp”.

sprinkled over your casserole or soup!

Edible flowers are very cool right now as they offer alternative colours to green to add to your dish. (See page X for some ideas on foraging or growing your own edible flowers.)

Garnish can also be an element that adds more than aesthetics to your dish; a Parmesan wafer adds interest and crunch while enhancing the flavours of a Caesar salad.

PLACEMENT Consider how you want the dish to be eaten. Instead of placing each element side by side try placing them on top of each other. Imagine plain old bangers and mash and how your mum would serve it up compared to a dollop or smear of mash with sausages on top, garnished with a baby leaf salad and a jug of gravy on the side! Sometimes less is more with plating, so just put the starch and protein elements on the main plate and serve the veg in side dishes.

I say research is always important! Next time you are visiting your favourite eatery, before you get stuck in take note of the chef’s expertise and artistry putting your meal together. And if it’s Instagram worthy make sure you tag us in!

Really hot right now is plates with a more organic and natural look. Emma from Falls Retreat says, “We are using a hand glazed dish from a local potter, Andrew of Laughing Pottery in Waihi.” The trend of using a more handmade plate bodes beautifully with the same trend in food which sees the use of local and artisan food. These plates have more organic shapes as well as texture while remaining neutral in tone; in other words they add to the dish not detract.

Megan also points out that “some key stove or oven to table pieces, like a casserole, tagine or a colourful pot that you can cook in and put straight on the table, are great to have. A curry or lamb shanks shine served in the piece that they are cooked in with a scatter of micro herbs on top to garnish”.

GARNISH

dishing IT UP

Probably the most common step home cooks leave out and one chefs put a lot of thought into. The garnish gives your dish that extra 10%. This can be as simple as some chopped herbs

Finer Wines.

THE LARGEST SELECTION OF WINE IN THE BAY OF PLENTY Over 2200 Different Wine Choices from France, Italy, Spain, Portugal, United States, Argentina and Chile, as well as Australia and New Zealand.

We also offer a full range of Scotch Whisky and Vintage Port.

8 MAIN ROAD KATIKATI | 07 549 3463 | wines@finerwines.co.nz MON – FRI 10.00AM - 5.30PM | SAT 10.00AM - 2.30PM

words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

www.finerwines.co.nz

WORK ON YOUR GAME THIS WINTER IN BEAUTIFUL

Fiji

BAY OF PLENTY EVENTS FARM TO TABLE TOUR Visit producers and providores and sample some amazing local specialties. Enjoy beautiful scenery and some ‘off the eaten track’ treasures. We finish with a two course lunch prepared by a local food hero at a stunning secret location.

Farmers’ Market Tours Clevedon – April 9/May 14/June 11 Hamilton – April 23/May 28/June 25 Hastings Weekend – 16–18 June/30 June –2 July www.tasteofplenty.co.nz SOUTH ISLAND WINERY TOUR

TAURANGA

TASTING

TOURS AND

CHARTERS

A tour taking in Nelson, Marlborough and Martinborough. Transport ex Tauranga.

3–10 May

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

07 544 1383 tgatastingtours@xtra.co.nz

tastingtours.co.nz

27TH - 31ST JULY 2017

Staying at The Westin Denerau this tour includes all your golf, carts, coaching as well as daily breakfast, lunches, welcome drinks, sunset dinner cruise and more.

FOR FULL INTINERARY AND BOOKING DETAILS EMAIL andrew@standrewsgolf.co.nz

Claudelands Events Centre, Saturday 13 May 2017 www.spoiltforchoice.co.nz RAW FOOD WORKSHOPS Be inspired with these great workshops from the team at Raw Balance. Various workshops run from May to August, so check out their Facebook page for more details.

Meet the producers, artists and chefs. Be inspired by their passion and take home original presents for him, her, the garden and for you!

Every Saturday 9am–1pm Redoubt Street, Taupo www.taupomarket.kiwi.nz

SAVE $150pp JOIN NZPGA ANDREW HORAN FOR EXPERT COACHING, ALONG WITH PLENTY OF PLAY TIME.

THE GREAT NZ FOOD SHOW VIP MASTERCLASS Enhance your Great NZ Food Show experience by securing your spot for the exclusive VIP Lounge & Masterclass Package on offer by Spoilt For Choice. The package includes a private masterclass cooking demonstration with NZ’s first MasterChef, Brett McGregor.

TAUPO MARKET

BOOK AND PAY YOUR DEPOSIT BY 8THMARCH

3495

$

PP TWIN SHARE

THE GREAT PUMPKIN CARNIVAL Over the years The Great Pumpkin Carnival has grown and evolved to include more categories to enter, things to see and do, and more fun for the whole family. Started back in 2009 by Jenny Rowden as an event to celebrate all things pumpkin, it promises to be a fun family day out for people of all ages.

CORPORATE CRICKET

www.facebook.com/rawbalancenz

EARLYBIRD SPECIAL!

Every Saturday 7.45am to 12noon at Tauranga Primary School between Arundel Street, Cameron Road and 5th Avenue.

2 April www.thegreatpumpkincarnival.co.nz

07 544 1383 www.tastingtours.co.nz

EPICUREAN EXPERIENCE A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS

TAURANGA FARMERS MARKET A diverse range of fresh local produce and locally produced artisan food.

page 61 www.nourishmagazine.co.nz

Give you and your most valued clients a once-in-a-lifetime opportunity to enjoy exclusive access to Hamilton’s boutique international cricket ground with Spoilt For Choice’s Corporate Cricket Packages.

Play your own game of 20/20 under lights, while your VIP guests enjoy the view and refreshments from the boundary club.

Seddon Park, Summer 2017/2018 www.spoiltforchoice.co.nz CAMBRIDGE AUTUMN FESTIVAL Bigger and brighter than ever before this year’s festival kicks off with a launch at Rouge Café on Empire Street on Wednesday 19th April. 19th – 30th April www.cambridgeautumnfestival.co.nz

NOURISH | directory

r 2016

DIRECTORY E OF A SLIC E ICAN PI AMER

D UP

SOUPE

FRESH

LO

TO, WAIKA

GAZIN URISHMA

W

CAL CUISINE

AT

range of fresh liers. d to offer a supp We are prou from our local craft beers produce and TON TYCO.OPHAMIL BOOK.COM/CI WWW.FACE

2 0 16

DISH CH NNER ARD WI 7 EME AW LL SUPR JUNE 201 OVERA STARTS ALLENGE NEXT CH

ON

346 V ICTORIA STREET HA

BISTRO RIA ST RIKI MATA ALLENGE

VICTO

T MIL

LGENCE

E d INDU Weeken IEW COTTAG in a SEAV ERY del POTT Coroman makers meet the

NDEL COROMA

CEL

LO ATE EBR

TAURANGA

s eekend

STERS E IN OY

INDULG

Tino reka te Kai

ISSUE 1,

Z E.CO.N

AVOUR CAL FL NZ

HOW DO YOU READ AND ENJOY YOUR NOURISH MAG?

WE LOVE SEEING YOUR PHOTOS!

TASTING

Please share the love and tag us in your photos on Facebook or instagram!

TOURS AND

CHARTERS

EPICUREAN EXPERIENCE

nourishmagazine | #nourishmagazine

12 CHURCHILL ROAD, TAURANGA | 07 579 9781

A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

llenge

dishcha

Matariki

nc.com

ofoodi

waikat

R18 FOR THE

co-op ad.indd

SERVICE OF

ALCOHOL. DRINK

RESPONSIBLY

am 6 11:36

22/09/1

1

NOURISH HAS SO MUCH MORE TO OFFER...

07 544 1383

FARMERS MARKET DAY TOURS | HAWKES BAY WEEKEND

WE ALSO PROVIDE

tastingtours.co.nz

07 571 2453 | 027 405 9310 - Susanna | 021 274 1613 - Karen tasteofplenty VIEW OUR TOURS! www.tasteofplenty.co.nz

tgatastingtours@xtra.co.nz

Taste of Plenty Food Tours Bites and Sites off the Eaten Track

GRAPHIC DESIGN, BRANDING, A DV E RT I S I N G , P R I N T P RO M OT I O N S , P H OTO G R A P H Y & S T Y L I N G , M A R K E T I N G S T R AT E G I E S , P R I N T M A N AG E M E N T, S O C I A L M E D I A DESIGN AND MORE

TALK TO US TODAY 0 7 8 4 7 5 32 1 | 0 2 7 6 31 4 8 97 paula@nourishmagazine.co.nz page 62 www.nourishmagazine.co.nz

UnlimitedU PERSONAL COACHING Inspiring and empowering you to love the life you lead!

027 424 7749 | kathie@unlimitedu.co.nz

www.unlimitedu.co.nz

UnlmitedU

Gifts made from the heart, sent with love and received with a smile

Listen to live music, browse the many craft stalls, meet the artisans, chefs and producers and get food that comes from the heart, produced with love and care and let yourself be inspired!

SATURDAY FROM 9AM TO 1PM

Redoubt Street, Taupo

www.taupomarket.kiwi.nz

Supplying “Real Meals” to Katikati, Omokoroa, Tauranga, Mount Maunganui and Papamoa.

Dream cakes do come true.

FIND US AT 2/22 Hull Road Mount Maunganui CONTACT Rosalind Potter

WE DELIVER NEW ZEALAND WIDE

www.edibleblooms.co.nz

www.cakeaway.co.nz

Our meals are suitable for the elderly, people recovering from an operation at home and people with disabilities. We prepare, freeze and deliver home cooked snack meals, dinner meals and desserts. All meals are made with fresh vegetables and meat, all you have to do is thaw, heat, add salt and eat. orders@hartycatering.co.nz | 0800 344 2789

CakeAway Mt Maunganui

www.hartycatering.co.nz

GLUTEN FREE CAKES A SPECIALTY

page 63 www.nourishmagazine.co.nz

Four 14 Cafe

Road

Kih on aR ise

Pyes Pa

rove aG kang Pa

Pakanga Grove

ACG School

Puhirake Cre sce nt

Ma te

pu

scent Cre

Te

Benmore Crescent

t scen Cre

Cre sc en t

M

Puh ira ke

Way

Drive

ke hira Pu

Baro met er Wa y

ater gew Brid

orial Mem nga Ra

ate raw ah oW ay

Heights

Penetak a Heig hts

Kahu pare re C res cen t

Kahup arere Cre sce nt

Penetaka Heights

Mortlake

Rotomanu Place

Te Ataiti Lane

Penetaka Heights

Bridgewater Village Fr em on tW ay

ho rawa Mate

Bracken Mews

Capstan Cl

Bay

Rd

Tuaia Street

Lane Paimarire

Penetaka Heights

Lake Taurikura

Rochfort Cresce nt

Lane Caslani

Shopping Village

Boulder Lane

Ellesmere Cl

Tauriko Crossing Shopping Centre

Bul kh ea d La ne

Lany ard St

Way

To Tauranga City (8mins) Mount Beaches (15mins)

th Nor

Aske w La ne

Conn iston Way

Lakes Boulevard Lakes Boulevard

Kennedy Road to Tauriko Crossing Shopping Mall

Okatain a Stre et

Omapere Lane

e ial Driv emor ga M Ran Te

Future Development