Nourish Waikato Autumn 2019

WASTE!

BACK TO BASICS

EASTER TREATS

ISSUE NO. 35 AUTUMN 2019

WHAT A

MAKE YOUR OWN

HONEY WRAPS

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR WAIKATO, NZ

ACCURATE, INTUITIVE, PSYC NEW DIRECTIONS AND P LIFE AND BUSIN

07 838 2825 | yolanda@yolanda

www.yolanda-in

Space On Demand Convert from fridge to freezer with a touch of a button.

EATERY & BAR

PAGE 75 | WWW.NOURISHMAGAZ

Available from

CHIC INSIGHTS TO ACCURATE, CREATE INTUITIVE, PSYCHIC INSIGHTS TO CREATE POSITIVE OUTCOMES NEW IN A DIRECTIONS AND POSITIVE OUTCOMES IN A NESS YOU LOVE. LIFE AND BUSINESS YOU LOVE.

0272 349 560 a-innervisions.com

07 838 2825 | 0272 349 560 yolanda@yolanda-innervisions.com

DIRECTORY

nnervisions.com www.yolanda-innervisions.com

NOURISH | directory

DIRECTORY FOODIES EAT WITH THEIR EYES FIRST. SERVE IT UP TO THEM IN NOURISH MAGAZINE.

Advertising in Nourish Magazine WORKS. Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.

Combining creativity with expertise.

CONTACT: VICKI 021 651 537 | 07 847 5321 regular vicki@nourishmagazine.co.nz

Combining creativity with expertise.

6 Vic’s Picks 7 News 07 856 4236 | 120 Silverdale Road | Hamilton 07 856 4236 | 120 Silverdale Road | Hamilton 32 Beauty www.theframingworkshop.co.nz www.theframingworkshop.co.nz 33 Herb Column 44 Gardening NEVER MISS A 54 U R Fitness TA A N GA New team, new New dream. team, new dream.

74 SEvents TA T I N G 75 Directory A creative, inspired a laAcarte creative, dining inspired a la carte dining

Copy!

TOURS AND service. experience and exceptional experience service. and exceptional Cfeatures HARTERS

Extensive beverage list of wines, beers, Extensive cocktails beverage and mocktails. list of wines, beers, cocktails and mocktails.

Subscribe for just $45 and get your slice of

Filla Bowl EPICUREAN EXPERIENCE

8 9A LOCALFeast Waikato TASTING TOUR A SUNDAY LUNCH 12 CHURCHILL ROAD, TAURANGA | 07 579 9781 10 Clarence Bistro REGIONAL WINERY TOURS 22 Hayes Common's Meet the Maker LET US CREATE A UNIQUE EATERY & BAR EXPERIENCE FOR YOUR 29 Earth Energy Now open for Breakfast, Lunch & Dinner MON Now - FRI open 7am fortoBreakfast, Late | WEEKENDS Lunch & Dinner 9am to MON Late - FRI 7amGROUP to Late | WEEKENDS 9am to Late FOLLOW US ON 60 direct to you letterbox.

60 ChurchEDITOR Rd, Te Rapa, p. 07 850 9339 Church e. eat@embereatery.co.nz Rd, Te Rapa, Hamilton www.embereatery.co.nz p. 07 850 9339 e. eat@embereatery.co.nz www.embereatery.co.nz VickiHamilton Ravlich-Horan 40 Honey Wraps FACEBOOK PLUS we’ll send you a HEAD DESIGNER Sara Cameron, Minted Design Co. 50 Fungi Facts free Nourish Jute bag PROOF Nikki Crutchley, Crucial Corrections & READER INSTAGRAM with your first copy.

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan 52

Mindful Eating ZINE.CO.NZ PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ #nourishmagazine

Fresh, Local Flavour

Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Anna Sinclair, Rachel Hart, Kate Underwood, Michelle Yandle, Nicola Turner COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 or 0210651537

If you’re reading this so are your potential customers!

recipes 14 07 Pumpkins 544 1383 25 Email to subscribe to our mailing list nourishmagazine/subscribe 35 What a Waste tastingtours.co.nz 46 Pick of the Crop 56 Back to Basics to us about being seen in Nourish.

65 Talk Easter Feast Email vicki@nourishmagazine.co.nz 67 Marshmallow tgatastingtours@xtra.co.nz Mother’s Day Brunch

PAGE 3 |75WWW.NOURISHMAGAZINE.CO.NZ PAGE | WWW.NOURISHMAGAZINE.CO.NZ

The foodie network bring together Waikato food and hospitality businesses. Join the movement!

www.waikatofoodinc.com W FI ARE TH E TEA M BE HIND GRE AT E VE NTS LIKE :

Tino reka te Kai

NOURISH | issue 35

Welcome to Nourish Magazine Wow, what a great start to the year! Haven’t we had a brilliant summer? I don’t think I have frolicked in the sea as much as I have this summer since I was a child. All that sea air and exercise sure builds up an appetite, so I’ve been loving the many amazing eateries we have in our region. Like you I made the usual New Year resolutions and have been stepping on the scales so have been loving the new Filla Bowl in Te Rapa! Read about it on page 8.

With summer at an end I’m looking forward to the next holiday— Easter. So on page 65 we have some ideas, whether it’s cooking an Easter feast for the family or trying your hand at making your own Easter Eggs.

Running with the theme of making your own, on page 40 Nicola Turner shows us how to make our own honey wraps, eliminating the need for plastic wrap. Also in this issue we tackle the huge problem of food waste and what you can do to reduce this.

While it may be time to say goodbye to summer, 2019 is shaping up

Why We Love

SAMSUNG

to be a big, exciting year, so I say bring it on! I’m especially excited about Feast Waikato (see page 7) and the other projects Waikato Food Inc are working on to raise the profile of food and hospitality in the Waikato. Please support Waikato Food Inc by joining the movement. Find out how at www.waikatofoodinc.com Thanks,

Vicki Ravlich-Horan Editor

FOLLOW US nourishmagazine

This year we embark on a huge renovation! We bought our house five years ago knowing what we wanted to do to make it our dream home and this centred around gutting the pathetically small kitchen and knocking down a few walls. Anyone who has embarked on such a project will know just how involved such a reno can be.

Naturally I had a few ideas and demands for the kitchen. When I worked with Samsung and got to use their appliances at the Waikato Home and Garden Show last year, I was blown away by the innovation and technology as well as the ease of use.

For good reason, Samsung are well known for their fridges. Their cutting-edge Family Hub comes complete with a built-in tablet and a myriad of cameras, meaning you can see what’s in your fridge from your phone wherever you are (helpful if you’re at the supermarket and don’t know if you need milk or not!). You can also search for recipes, do your online shopping and more. I love the Flex Zone technology which allows you to change this space to suit, from chilling wine for a party to keeping meat perfectly chilled.

There’s more to Samsung when it comes to kitchen appliances than fridges, even ones that dispense sparkling water. And the innovation continues through to their ovens, dishwashers and induction hobs.

After the fridge the dishwasher is the hardest working appliance in my kitchen. Samsung’s have not only adjustable shelves, so I can now easily fit those big plates and wine glasses in with ease, it also has a quick cycle—perfect on big shoot days.

If only choosing a bench top was an easy a decision as picking my appliances!

Find out more about Samsung appliances at Kitchen Things.

PAGE 5 | WWW.NOURISHMAGAZINE.CO.NZ

Vic's Picks THE MUESLI COMPANY Sue and Matt Loder make a delicious range of muesli and muesli bars here in the Waikato.

All 100 percent gluten free and made from high-quality ingredients, including whole macadamia nuts and almonds, you’ll wish breakfast came around more than once every day.

Luckily you can pick up a pack with your daily loaf at all Volare stores (Garden Place, Cambridge, Te Awamutu, Kahikatea Drive, Hamilton East and Gordonton Road).

RELAX WITH A MASSAGE You are literally in good hands with the team at Jane Harris Massage! The benefits of therapeutic massage are well documented and can make a significant contribution to your wellbeing. Whether you just need to relax, need some me time or have been training hard and need to soothe those muscles, a massage is just the ticket. I also find a Jane Harris gift voucher is the perfect thank you or birthday gift. Who doesn’t want an excuse for some me time?

Or if you’re looking to reward your team you can get Jane to come to you for on-site chair massages.

Find out more or to book go to www.janeharris.co.nz

THE GREAT NZ FOOD SHOW Back for another year, the Great NZ Food Show offers the complete foodie experience with tasty exhibits, hands-on cooking classes, a cooking theatre and chef cook-offs plus a great place to rest the weary feet and refuel with the Seat and Eat Zone.

The line-up this year is packed with great local chefs! You can even join me for a class and learn to make the Ultimate Steak Sammy.

Sat–Sun 4–5 May Claudelands Event Centre, Hamilton To book tickets and classes go to www.greatnzfoodshow.co.nz

PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

IT’S TIME TO

Feast Waikato Waikato Food Inc are dishing up a delicious weekend in the Waikato this April (5–7) with their inaugural Feast Waikato.

On the menu is a veritable smorgasbord of foodie events, from dinners, lunches, classes and workshops to movies, collabs and markets. Kicking off the weekend is the much-anticipated CBD Events Progressive Dinner. This fun night of food and frivolity will start at Palate with a cocktail and canapes before everyone en masse will walk down Victoria Street to Mr Pickles for their entrée. A quick hop up the road and it’s the main at Dough Bros before everyone will stroll to Gothenburg to finish the evening with a sweet treat.

Vanessa Williams from Hamilton Central says, “We were thrilled when we heard Waikato Food Inc’s plans for Feast and loved the idea of the progressive dinner which highlights some of the eateries in Hamilton Central.” Vanessa and her team are working on creating some other great events in the CBD during Feast Waikato.

The Hamilton Gardens team were also

keen to be part of the weekend and have been working with Waikato Food Inc on Garden Bites, a series of free talks and cooking demonstrations in their Kitchen Garden.

Other highlights include: Master Classes – Cooking the perfect steak at Smith & McKenzie, and Eggcelent Eggs at Gather Food House Feast Fiesta at Hayes Common Foodie Quiz at Foundation Bar and Kitchen Lounge Cheese making demos from Over the Moon Local Lunch at Alpha Street Kitchen BBQs and Beer at Cinnamon Cafe Tables Reunion Dinner at Palate with past chefs from Tables on the River era returning for one night only High Tea with a twist at Sky City’s Tap House And much more!

Find out more and get your tickets at www.waikatofoodinc.com/ feastwaikato

Ask for our catering menu

3 Ulster Street , Hamilton | OPEN 7 DAYS 6:30 am - 3:30pm P. 07-8382045 | www.plus91cafe.co.nz 

PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ

Filla Bowl

FILLING A GAP

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Tucked away on bustling Te Rapa Straight, amongst the growing number of fast food conglomerates, is Filla Bowl.

Offering a delicious new concept with fresh salads tailored to your tastes and diet, Filla Bowl is the answer to those flagging New Year resolutions.

As I stand talking to Matt Gatchell, chef, owner and the brains behind the venture, there are groups of high-viz, work boot clad gents waiting for the doors to open.

It’s just before 10am and Matt’s team are madly chopping the fresh produce which arrived that morning for another busy day.

Open from 10am to 9pm six days a week, it seems Matt’s idea of a fresh, healthy and convenient lunch or dinner is also a great option for morning tea.

Jess, one of the smiling faces who’ll walk you through the process if it’s your first time, says “where have you been?” is a common remark from those lapping up the concept of a healthy fast food. “It has got to be fast,” says Matt, who had the idea while prepping salads at his other enterprise Café Inc in Rototuna. From the get-go, Café Inc was about providing fresh, tasty food everyone could enjoy regardless of dietary

PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

requirements. The huge variety of salads available are pre-prepared each morning, but this means if you don’t like something in them, or you can’t eat something, they can’t be changed or tailored to you, and that was when Matt had his “lightbulb moment”.

A lot of research and thought then followed before Filla Bowl was born. “It’s time,” Matt says, “for something like this to turn salads on their heads.” And if you watch the variety of people popping in, (from lycra clad gym bunnies to tradies, busy mums or Instagramming millennials) from mid-morning to early evening, you’d have to agree.

Each salad begins with a choice of their two lettuce mixes, house or crunch mix.

Add to this your choice of freshly chopped vegetables before selecting one of their eight house-made dressings. Next up add some brown rice and your choice of protein: tofu, falafel, hand rolled meatballs with harissa sauce, baked chicken thigh with chicken and maple, sticky beef and ginger, or BBQ pork. Finish this with a range of sauces and some crunchy toppings.

The bowls your salads come in are all completely compostable, making Filla Bowl not only good for you but kind on the environment too.

Filla Bowl 560 Te Rapa Road, Hamilton

Waikato News ARKANDA LIVING AND INTERIORS STUDIO AND STORE OPENS IN CAMBRIDGE

RED KITCHEN METRO Now open in Alexandra Street is Red Kitchen Metro. Pop in to pick up a coffee and one of Red Kitchen’s signature baked treats or salads and while you’re there, sort dinner with one of their convenient ready meals or deli goods.

113 Alexandra Street, Hamilton www.redkitchen.co.nz

YOUR NEIGHBOURHOOD EATERY OPEN 7 DAYS Phone 027 537 1853 or email hello@hayescommon.co.nz

Arkanda Living and Interiors Studio and Store recently opened in Cambridge and is worth a visit. Interior designer, Wayne Good, says the store will be filled with colour, beauty and quirkiness. Stockists of Designers Guild wallpapers and fabric, along with unique pieces sourced personally from Wayne’s travels, this is a must visit if you’re looking for inspiration or looking for that something special.

3 Empire Street, Cambridge Open Tues–Fri 10am–4.30pm, Sat 10am–2pm

Indulge and treat yourself to some gourmet French Food & Wine

51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz

PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ

CLARENCE WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

Lunch today is on the terrace of Clarence Bistro Hotel, in Tauranga. Clarence is in the heart of the city, shielded by cool greenery from the streets below, its elevated position catching the breeze on a sunny afternoon.

There are fresh flavours on the table in front of us: an entrée of heirloom tomatoes, strawberries, green tomato relish, fresh basil and crispy fried bread for texture.

Clarence co-owner Noel Cimadom says this dish is one of his favourites; “a garden on a plate”, he says, as he settles back and talks about Clarence, and the all-consuming project to restore and refurbish a town treasure.

Clarence opened last year, on November 5, in the stately former Tauranga Post Office, on the corner of Willow and Harington Streets. Built in 1906, the premises originally had various government departments upstairs, and the post office downstairs.

It was designed in Edwardian Baroque style by early Government architect John Campbell. It has a distinctive clock tower, a long history in the city, and a Heritage New Zealand Category 1 listing.

Its latest incarnation as a bistro and boutique hotel has been lovingly executed.

PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ

The grand dame is freshly painted in cream and earthy colours, and she’s had stylish treatment and major work indoors. Interior design and outdoor landscaping has been planned by Noel’s wife and business partner, Kim Smythe, and there is a cool tropical/ botanical theme reminiscent of Singapore’s famous Raffles Hotel.

When you’re in a comfy cane chair on the terrace, with a glass of wine in hand, you could almost fancy you’re in tropical South-East Asia rather than downtown Tauranga.

The restoration reflects Noel and Kim’s love of old buildings, and perhaps post offices in particular. The couple serendipitously owns Alpino eatery in Cambridge, in the town’s vintage post office, similarly designed by architect John Campbell.

The Tauranga Post Office was bought at auction by Kim’s parents, Isobel and Michael Smythe, in 2001, at a time when the building’s future was uncertain. It was used as office space until about twoand-a-half years ago, then the tenants moved out, and the idea of a boutique hotel and bistro project gained traction in the family.

Says Noel: “We decided to develop the whole place, upstairs and downstairs, and it turned out to be a much bigger job than we thought.” He says there were many issues to navigate, relating to the building’s age and condition, and its historical significance.

The path may have been tricky and taxing, but Noel and Kim are delighted with the now handsome Clarence. It has been named in honour of Kim’s father, Michael Clarence Smythe, who died

NOURISH | feature

on December 5, 2013, the opening night of Alpino, in Cambridge.

Michael’s vision remains an inspiration to the family.

Upstairs, Clarence has 10 elegantly appointed hotel bedrooms, and downstairs there is indoor and outdoor dining space for 300 people, spread across the bistro, the more casual IKI Bar (serving South-East Asian street food) and outdoor dining areas. “When it’s full,” says Noel, “it’s quite a big machine. We’ve been working hard on fine-tuning our service and systems.”

The bistro and bar have separate kitchens, overseen by executive chef Ian Harrison. Ian is English, but French-trained, and he and Noel have devised the menus for the bistro and IKI Bar. Which brings us to the food: Noel is from northern Italy, and his Alpino menu in Cambridge is a contemporary play on Italian culinary traditions. At Clarence Bistro, they’ve moved away from an Italian theme. “We’re using the best of fresh, modern New Zealand food, with a classical European bistro influence, and changing with the seasons.”

Some examples: an entrée of heirloom tomatoes, Clevedon buffalo mozzarella and watermelon; another of seared venison carpaccio with duck liver parfait, medjool dates, horopito, brioche and cherry; and clever treatment of Alaskan king crab.

For mains, there could be a summer vegetable risotto; lamb rump with white beans, chicory, salsa verde and anchovy sauce; or 55-day aged eye fillet with duck fat potato fondant. And more. Each dish melding seasonal ingredients and classical techniques.

In the IKI Bar, you can choose from the likes of sashimi, tasty bao, yakitori dishes, deep-fried morsels, and sweet treats.

The Clarence kitchen shops throughout the Bay of Plenty, and further afield, for top quality seafood, venison, beef, duck, lamb, fruit and vegetables. There is a carefully chosen wine list, as well as beers, cocktails and other beverages.

Longer term, Noel envisages that Clarence may have its own gardens in the Bay of Plenty, growing produce for the restaurant.

For the moment, he’s happy to see it all up and running. And Tauranga’s old charmer serving her city in a new way.

“We love this building.”

Clarence Bistro & Hotel 51 Willow Street, Tauranga | www.clarencetauranga.co.nz

PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ

FOR the LOVE of PUMPKINS WORDS RACHEL HART | IMAGE ASHLEE DECAIRES

As a newcomer to New Zealand, one of the first things I noticed about Kiwi cuisine was the regular presence of pumpkins. Back in Canada, I was used to carving large orange pumpkins at Halloween and eating sweet pumpkin pie at Thanksgiving, but it was hardly a staple in my diet. Here, pumpkins grace the dinner plate year-round.

Kiwis are fond of tossing pumpkin into salads, curries, pastas and quiches. They sit alongside potatoes and kumara as an accompaniment to the Sunday roast.

Paired with pork, they make a satisfying pie. Balanced with coconut and curry powder, pumpkins are cooked and pureed into a hearty soup, warming our bellies on cold autumn nights. Pumpkin even makes up many Kiwi babies’ — including mine — first food.

With their vibrant orange colour, creamy texture and subtle sweetness, it’s no surprise that pumpkin is so popular.

Luckily, pumpkins are as healthy as they are delicious, which comes in handy in autumn and winter when fresh veggies are few and far between.

Pumpkins are around 90 percent water, which means that despite their creaminess, they are a low-calorie food that help you reach your daily water quota. They have a decent amount of fibre which supports healthy digestion. Pumpkins aren’t overly high in most vitamins or minerals, but hidden in their flesh and peel are small amounts of several important ones, including vitamin C and potassium.

But where pumpkins really shine is in their extremely high content of beta-carotene, an antioxidant that keeps disease at bay by fighting free radicals in the body. Betacarotene supports a whole host of systems in the body, from heart health to strong lungs to glowing skin.

Perhaps its biggest claim to fame is its role in eye health. You may have been warned to

PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ

New Table BRING SOMETHING

TO THE

eat your carrots if you want strong eyes, but pumpkins will also do the trick. Responsible for the bright orangered colour in plants, beta-carotene is a carotenoid — or pigment — that is converted into vitamin A in our bodies, which has a protective effect on our eyes. A single serving of pumpkin contains a whopping 400 percent of your daily vitamin A quota. Even better, fellow carotenoid alphacarotene promotes healthy aging, so eat your pumpkins and you’ll not only have great vision, but you’ll live long enough to enjoy it too!

While chucking pumpkin chunks into a meal is great, you can further elevate the health of your dish by including the seeds. Flat, oval and green, pumpkin seeds are a wonderful source of zinc, iron and magnesium and they are full of healthy fat and plenty of fibre.

In New Zealand, we are blessed with a wide variety of pumpkins, from classics like crown or buttercup, to Kiwi-favourites like kumi kumi, and relatively newly introduced varieties like butternut squash. Each variety brings something different to the table and interestingly their flavour profile changes with growing conditions and seasons, keeping things interesting all year long. From peel to seed, dinner to dessert, pumpkins are versatile and healthy, shouldering the heavy responsibility of adding both nutrients and excitement to the diet.

V E N I S O N I S A CO M P LETE P R OTE I N CO N TA I N I N G : All 10 of the essential amino acids More protein, less saturated fat and less calories than other red meats

BUILDS LEA N MUSCLE

RICH IN IRON

HEL PS DIGESTIVE DISORDERS

See our website for healthy and delicious meals with First Light farm-raised venison.

PROUD STOCKISTS OF

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food.

She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

EXPORT QUALITY VENISON, LAMB & BEEF DELIVERED TO YOUR DOOR FROM

www.greenleabutcher.co.nz

PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

Pumpkin RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Pumpkin, Spinach and Ricotta CannellonI This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Scullery in Hamilton have a great range), but be warned, mandolines are the cause of some pretty ugly accidents. I have found a good quality speed peeler can also do the job, if not quite as fast as the mandoline.

1 onion, finely chopped

The type of pumpkin you use is also crucial! A butternut is by far the easiest.

Once you have mastered cutting thin strips of pumpkin, use them to replace the pasta in your next lasagne.

1 butternut pumpkin, peeled but kept whole

2 cloves garlic, chopped 1 tbsp extra virgin olive oil 150g fresh spinach, chopped 500g ricotta ¼ cup feta ¼ cup Parmesan 1 egg 2 cups of passata Sauté the onion and garlic in the olive oil until the onion is soft and translucent. Add the spinach and cook until this has wilted. Take off the heat and allow to cool before mixing in the ricotta, feta, Parmesan and egg.

Pour the passata in the base of a deep (approx.

2 litre) baking dish.

strips of pumpkin. Place a spoonful of the ricotta mix on each strip, roll up and then place these in the tomato sauce-lined baking dish. The first couple are the hardest as each new one helps support the other and keeps them from unfolding. If you have managed to slice wide strips you can either fill these and place them in the dish like traditional cannelloni tubes or if you want the look of them all facing upwards slice these strips in half lengthways. You want your tubes to just reach the top of the baking dish.

When the dish is full, bake in a moderate oven for about 25–35 minutes. The ricotta filling should be firm, pumpkin cooked and tomato sauce bubbling.

Serve with a little extra shaved Parmesan cheese.

Using the mandoline (or vege peeler) peel

PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ

PUMPKIN LAKSA

¼ cup raw cashew nuts

As the nights get a little cooler, a spicy aromatic laksa packed with vegetables and noodles is the perfect midweek meal. Make your own spice paste and have it in the freezer to use when the mood takes you or cheat by having a store-bought jar on hand.

2 tsp shrimp paste

LAKSA PASTE

3–6 fresh chillies (depending on how spicy you like it) 1 tsp ground coriander 1 shallot, peeled and roughly chopped 2 stalks of lemongrass (white part only) 3cm piece galangal*, peeled and roughly chopped

PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ

2 cloves garlic 2 tbsp peanut oil Place all the ingredients, except the oil, in a mortar and pestle and pound away. Once a paste begins to form, slowly incorporate the oil. If you don’t have a mortar and pestle, you can put everything in a food processor to do this, but I find the mortar and pestle results in a better texture (while also a great way for me to vent any frustrations).

Refrigerate in an airtight container for up to 1 week or freeze in easy to use portions for several months. *If you can’t find fresh galangal fresh ginger can be used. I found both frozen galangal and lemongrass at my local Asian supermarket, a great place to get the shrimp paste too.

LAKSA

1 tbsp oil 2 tbsp laksa paste 2 cups chicken or vegetable stock (I used Restore’s Cheeky Chicken bone broth) 350–400g pumpkin, peeled + cut into cubes (about 3 cups cubed) 1 tbsp peanut butter 2 tbsp soy sauce 1 tbsp fish sauce 1 400ml tin coconut milk 250g fresh noodles veg – I love using broccolini, diced zucchini, bok choy, green beans…

1 lime In a large pot or wok heat the oil. Add the paste and fry, stirring constantly, for 2–3 minutes to release all the flavour and aromas.

Add the pumpkin then pour in the stock. Simmer gently for approx. 15 minutes or until the pumpkin is just soft.

Carefully place half the soup in a blender and puree then return it to the pot with the remaining soup. Add in the peanut butter, soy and fish sauce along with the coconut milk and bring back to a simmer.

Stir in the veges and continue to simmer on low until these are cooked to your liking. Finally add in the noodles. When the noodles are heated through, give it a squeeze of lime then check and adjust the seasoning.

MISO ROAST PUMPKIN My miso marinated pumpkin makes a great base for a salad, just add baby spinach, roasted broccoli and lentils. Or serve it on a bed of brown rice or quinoa with or without a piece of salmon or chicken for a complete meal. ¼ cup sweet chilli sauce 2 tbsp white miso (we used the Nelson-made miso from Urban Hippie, available at The Herbal Dispensary in Raglan or Red Kitchen in Te Awamutu) 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp sesame oil

approx. 1 kg of your favourite pumpkin, peeled and chopped 2 tbsp sesame seeds In a large bowl mix together the chilli sauce, miso, soy sauce, rice wine vinegar and sesame oil. Toss in the pumpkin and coat well with the marinade.

Lay the pumpkin out on an oven tray in a single layer, sprinkle with the sesame seeds and bake at 180°C for around 30 minutes. The cooking time will depend on the size of your pumpkin, so check after 15 minutes.

Serve with a minted yoghurt dressing, garnished with fresh chilli and coriander.

PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ

Pumpkin

to Talk About RECIPES & IMAGES AMBER BREMNER

PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

One food tradition I’m happy to co-opt from the United States is its deep love of pumpkin and pumpkin pie spices in baking and desserts, especially in autumn. These recipes demonstrate how versatile pumpkin puree can be, it’s definitely more than just baby food!

Simply cook chunks of peeled pumpkin until tender then blend until smooth—keep leftover puree to use for soup. Pumpkin pie spice is a cosy combination of ground cinnamon, ginger, nutmeg and cloves in roughly a 4:1:1:1 ratio. I love to make a bigger batch of it to use whenever a pumpkin pie spice mood hits.

Pumpkin, Orange and Chia Seed Muffins These pumpkin muffins are easy to make and will fill your home with the delicious smell of orange and sweet spices while they’re cooking. They’re lovely served warm with butter or your favourite spread, and just right with a cup of coffee for breakfast. Use a neutralflavoured cooking oil for this recipe (I used grape seed oil). Chia seeds are a good source of omega-3 fatty acids, and along with the pumpkin puree they help as a binder in this eggless recipe.

Dry ingredients

Wet ingredients

2 cups flour

1 cup pumpkin puree

½ cup brown sugar

½ cup almond milk (or milk of your choice)

¼ cup ground almonds

¼ cup oil

2 tbsp chia seeds

1 tsp natural vanilla extract

2 tsp baking powder

zest of one orange

1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp baking soda pinch of salt Preheat oven to 200°C and grease a 12-hole muffin pan.

Place all dry ingredients in a large mixing bowl and stir so that everything is evenly mixed. In another bowl, combine the wet ingredients.

Pour the wet ingredients into the dry ingredients then fold everything together (don’t over-mix).

Spoon mixture evenly into each hole of the muffin pan, then bake for 25 minutes or until golden and firm to the touch.

PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ

This creamy vegan cheesecake is made with a maple sweetened mixture of blended cashews and coconut yoghurt for a bit of tang. Soaking the cashews first will soften them and allow them to blend to become perfectly smooth. Soak cashews in cold water for 8 hours or overnight, or in very hot water for about half an hour, before draining and rinsing.

The finished cheesecake can be stored in the freezer. Allow at least an hour for it to thaw and soften enough to serve.

PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ

Vegan Pumpkin Pie Cheesecake BASE

MAPLE PUMPKIN SEEDS (OPTIONAL)

again to combine.

1 cup almonds

¼ cup pumpkin seeds

½ cup pumpkin seeds

1 tbsp maple syrup

2 cups dates, roughly chopped

pinch of salt

2 tbsp coconut oil

pinch of ground cinnamon

Pour the pumpkin flavoured filling into the cake tin and smooth the surface. Freeze for 1–2 hours, then pour over the plain vanilla filling. Smooth the surface, sprinkle with maple pumpkin seeds (if using) and return to the freezer for at least 6 hours, or until set. At this point the cheesecake should be set but sliceable. If you keep it in the freezer for longer it will freeze solid, which is no problem, just let the cheesecake thaw at room temperature for an hour or so before serving.

The cheesecake will continue to soften at room temperature.

pinch of salt CHEESECAKE FILLING

3 cups raw cashews, soaked 1½ cups coconut yoghurt cup maple syrup ¼ cup coconut oil (melted if solid) 1 tsp natural vanilla extract 2 tbsp almond milk 1½ cups pumpkin puree 1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves

To make the base, blitz the almonds and pumpkin seeds together in a food processor until they form an even sized crumb. Add the dates, coconut oil and salt and blitz again until the mixture is well combined and a small amount holds together when squeezed between your fingers. Press the mixture firmly into the base of a springform cake tin and chill.

To make the cheesecake filling, blend the cashews, coconut yoghurt, maple syrup, coconut oil and vanilla extract until completely smooth. Remove 1 cup of this filling to a separate mixing bowl, stir through 2 tbsp of almond milk to loosen it a little and set aside.

Add the pumpkin puree and spices to the mixture that’s still in the blender and blend

To make maple pumpkin seeds, toast the pumpkin seeds in a dry fry pan over a medium heat until they are golden and fragrant. Add the maple syrup and stir for a few minutes until the maple syrup has caramelised and coated the pumpkin seeds. Sprinkle with cinnamon and salt, then scrape the pumpkin seeds out onto a dinner plate, spread evenly and allow to cool. Break the pumpkin seeds up into clumps to garnish the cheesecake.

Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant-based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

THE ANSWER IS FINALLY HERE! FRESH, FAST, TASTY DISHES THAT YOUR DOCTOR WOULD GIVE THE THUMBS UP - AS WELL AS YOUR TASTE BUDS!

NOW OPEN AT 560 TE RAPA ROAD, HAMILTON

FILLABOWLNZ PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ

Hayes Meet the Maker WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

Prawn Fritters - See recipe page 24

PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | season

Sweet, tart and succulent, the modest plum and its range of shiny orbs play the proud role of a symbolic summer fruit. In shades of deep dark purple to vivacious yellow, there is a certain richness about them that entices us with their juicy bite. It could be their visually striking appearance, finger-staining juice, snack sized convenience or the nifty nutrient load encased beneath that taut glossy skin. Regardless of variety, theyour pair well with a plethora of flavours and their versatility stretches from raw to baked, We’re making own cocktails on this Wednesday savoury to sweet. night at Hamilton East’s Hayes Common, using some Plums are defined as a drupe or stone fruit, along with peaches, rather uncommon Namely a nectarines, cherries and cocktail almonds. Aingredients. group of fruit with sweet, soft flesh surrounding a single hard stone. Originating in Asia, they are shot of distilled non-alcoholic spirits and a goodly the second most cultivated fruit worldwide, with a number of diverse splash of herbal tea. and distinct varieties hailing from Japan and Europe.

This is a Meet the Maker event, designed to showcase the products Black Doris, the doyenne of NZ plums, are best for cooking and of two of Hayes Common’s beverage suppliers, Seedlip and Forage make a killer jam, with their dark purple hue and tart nature + Bloom. enhanced by a dose of sweet. Omega are popular bottlers with a distinct red and green speckled skinnon-alcoholic and radiant red flesh.

The UK-based Seedlip makes distilled spirits, and SmallZealand scarlet label Billington and ruby red Hawera make luxurious New Forage + Bloom creates organic herbal teas. compotes, with star anise, and sugar.

They’re thesimmered stars at this dinner, where vanilla Hayes Common co-owner and chef Lisa Quarrie has designed a tasting menu to match the The big guns with yellow flesh eat well; purple skinned Santa elegant drinks.

Rosa have a yellowy pink tinged flesh; Fortune are particularly juicy, while there the luscious Luisa has an+ elongated heart shape and On arrival, is a glass of Forage Bloom sparkling tea prettily flamboyant pimped withgolden Pimms,skin.

East Imperial Ginger Beer, flowers and fruits.

It is paired with delicate shaved eggplant rolls filled with creamy Despite common beliefs not all plums are destined to become date labneh and fresh mint. prunes. The specific European prune variety is oval with a dark skin,says paleMeet greenthe flesh andgrew highfrom sugarcustomers content. Grown Lisa Maker asking mostly for more for drying and soldfood as the dried fruit weSo allthey know information about andsticky, drinksrich used at the cafe. began and (our bowels) love.

Greengage unsurprisingly and bringing customers and interestingare suppliers togethergreen for a series honey-like with a flirtatious fragrance.

Then the sour of special functions.

“We want them to be fun you and have informative.”

Damson whose devotees are partial to damson gin and jam, both Which leadspreferable neatly to the funtoahead us, building our own being more ways enjoyofthem. cocktails. We’re coached by the experts, Seedlip’s New Zealand Quite literally jammed full ofRutter, essential antioxidants, brand ambassador, Jasmin andnutrients Forage + and Bloom’s founderplums work as aMcMenamin. digestive aid with dietary sorbitoland andmedical isatin owner, Hannah Hannah is afibre, naturopath (a natural hand-blending laxative) helping relieve constipation. soluble fibre herbalist, herbal teas at Titirangi,This Auckland.

Jasmin means plums have arelishing low glycemic loadwith which can help control blood is also in Auckland, her role Seedlip. sugar levels, lower cholesterol and reduce risk of diabetes. A plum’s The Seedlip brandprotective was inspired by a due booktopublished heartthree-year-old shape may reflect its heart qualities the in London in 1651, named The Art of Distillation.

This offered presence of potassium and anti-inflammatory flavonoids reducing ancient copper-stilled, blood pressure and the non-alcoholic risk of stroke. remedies that have been reinvented by Seedlip founder Ben Branson for his up-to-the-

Among its nutritional armour is a strong source of vitamin C known to boost immunity, fight inflammation, develop resistance against infectious disease and aid iron absorption.

In their perfectly petite packages, two medium plums (one serving) provide almost 20% of our daily vitamin C needs. With vitamin B and E present in smaller quantities, the same serve contributes to 8% of our daily vitamin A requirement in the form of beta carotene, essential for eyesight and healthy glowing skin.

Packed with antioxidants, including polyphenols, they work to neutralise harmful free radicals, against whileline minute non-alcoholic drinks range,protect with the catchycancer marketing phytonutrients neurological inflammation and improve of ‘what to drink reduce when you’re not drinking’. brain memory and retention.

Hannah McMenamin’s Forage + Bloom teas are similarly up-toAvailable late November toat early buying lookand for the-minute, aimed, she says, the April, highestwhen quality in taste firm unblemished skins.

Like thetaste drupe clan, they are therapeutics.

“They’re good forthe yourest butof they good.” best left to fully ripen at room temperature to develop maximum Both ranges are assembled for our DIY drinks. There are three flavour and a distinct perfume. If you find yourself with a plum Seedlip ‘expressions’ – Garden, Spice and Grove – and 12 teas with overload, simply cut in half, remove the pits and freeze on a calming names such as Repose, Nurture, Clarify and Salvation. tray—ready to be stewed for your muesli, thrown in a smoothie honey andGrove, cardamom, orblend popped in an upsideIwith like yoghurt, the look of Seedlip a citrus using three varieties down cake. of Mediterranean oranges, plus lemon peel, ginger and lemongrass distillates, and a pop of Japanese sansho peppercorn. Hannah Undeniably the world’s tastiest laxative, their neat vitamin thinks this will work neatly with her Forage + Bloom KLG tea dose holds its own in a kid’s lunchbox or as a tangy chutney on (kawakawa, lemongrass and ginger) which is aromatic, citrusy and a cheeseboard. With endless possibilities from duck to dark bright. chocolate to sweet crumble, there is no excuse not to embrace the humble plum multi-talented protection season.

Just I keep the restand of itits simple, topping up with Eastthis Imperial Botanic remember that their nature deserves to be pairedcitrus with a Tonic, and topping offsaintly with garnishes of lime, dehydrated bit of decadence, so don’t and forget theItcream! slices, and fresh coriander mint. is crisp and refreshing, I love the DIY nature of it, and the accompanying brioche roll layered with lightly smoked duck breast, peach and cress. The homemade Kate Underwood | Relish the Memory. @relishthememory brioche is warm from the oven; as someone at our table says, “taste Models dress a Bridget Bonnar original from Feisty Needle the difference”. on River Road, Hamilton On we go. There is a blush pink Watermelon Sour cocktail,

PAGE 23 9 | | WWW.NOURISHMAGAZINE.CO.NZ PAGE WWW.NOURISHMAGAZINE.CO.NZ

comprising Seedlip Garden (floral and herbal notes), a shot of gin, and a sweet-acidic watermelon and basil syrup. It’s served in a chilled coupe and topped with a swoosh of aquafaba foam. It has an unexpected kick, it is especially delicious with Hayes Common’s Spanish-style crispy, intensely flavoursome prawn fritters and lemon mayo.

Lisa and staff aim to balance food flavours, textures and aromatics with Seedlip and Forage + Bloom’s cocktail suggestions. Their matches are drawn from the eatery’s outcatering menu, as well as some in-house smaller plates.

During the evening, the ‘Makers’ talk about their products, circulate among the guests, and work with Hayes Common staff on the cocktails. Jasmin says she first tasted Seedlip when she was working in the UK. She was charmed by the unique aromas and flavours. “It was beyond expectations.”

More from the menu: another cocktail of Forage + Bloom sparkling Nourish tea mixed with vodka and fresh garnishes.

Nourish tea has sweet, spicy flavours of liquorice, dandelion root, ginger and manuka; the food match of crispy curryfried buttermilk chicken, coconut sambal and lime cuts the sweetness of the liquorice. There is also a satisfying plate of plum-braised pork belly, XO sauce and rice crisp.

We end with Seedlip Night Express, a deep, rich mix of Seedlip Spice, maple vermouth, cold-brew coffee ice cube, and a sprinkle of dark chocolate. On the table, there is a standout plate of baked chocolate ganache, orange blossom crème fraiche, salted pistachio brittle, and chocolate soil.

The balance of sweet, salty, creamy and nutty (the cocktail coffee ice cube) is spot on. Just like the balance of this Meet the Maker night. As prescribed by the boss lady, it is fun and informative, with good things to eat and drink. The perfect cocktail, really.

Meet the Maker events are held every 6–8 weeks at Hayes Common, 33 Jellicoe Drive, Hamilton East; hayescommon.co.nz. Costs vary according to the products chosen.

PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ

PRAWN FRITTER 12 raw prawns, heads removed and reserved 2 bay leaves 35g chickpea flour 50g rice flour 1 tbsp coriander, finely chopped 1 tbsp parsley stalks, finely chopped 2 tbsp chives, finely chopped 2 tsp smoked paprika vegetable oil for deep frying sea salt Place prawn heads in a saucepan with bay leaves, a pinch of salt and 300ml water. Bring to the boil, then reduce to low heat and simmer for 5 minutes Meanwhile chop the prawns. When stock comes to a boil, stir in the chopped prawns and cook for 30 seconds, remove from heat and cool.

Sift the chickpea flour, rice flour and paprika. Whisking continuously, add the hot stock mixture until a batter forms. Stir in the chopped herbs. Mix to combine.

Place vegetable oil in a deep sided pot and bring to 190°C. Be careful not to let any water near the pot to avoid ‘spitting’.

Drop spoonfuls of the batter into the oil and turn with a slotted spoon to allow even cooking for 2–3 minutes. They should be golden brown and crispy.

Drain on paper towels and repeat with remaining mixture. Sprinkle with sea salt and serve with preserved lemon aioli.

Mother's Day BRUNCH RECIPES MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ

I love times of celebration, and Mother’s Day is no exception. Everyone should be made to feel special on their day and bringing family and friends together through food.

It’s starting to cool off, and Mother’s Day is a day to drop the rules and start growing your winter coat. I’m sharing a few favourite breakfasts I save for special Sundays.

We are a big and busy family and there are often extras at our table. Don’t wait for breakfast to be served, but enjoy the time cooking together.

Crumpets LENNOX’S

WITH MIXED BERRY COMPOTE AND WHIPPED BUTTER

Lennox is quite a committed chef for a seven-year-old. He came into my room years ago with a picture of a beautiful homemade crumpet; we have had to tweak the recipe for New Zealand ingredients, but he helped till the end, and they are now a firm favourite.

over, they should hold their shape. Cook on second side for about 4 minutes or until dry to touch. Continue with remaining mixture.

225g flour, sifted

Note: To whip the butter, just cream it like you would for a cake without

pinch of salt, sifted

the sugar. Pipe into little dollops. You can make these days before and store them in the chiller or freeze them for months.

150ml milk

Serve with maple syrup, berry compote and whipped butter.

125ml hot water 1 tsp sugar 1 tsp active yeast ¼ tsp baking soda 70ml warm water 1 tbsp butter Sift flour and salt in a bowl. In another bowl, combine milk, hot water, sugar and yeast and stir until dissolved; leave for 5 minutes until you see a bit of action (bubbles).

Stir yeast mixture into the flour and beat well with a wooden spoon until smooth. Cover and allow to rest in a warm place for about 20 minutes.

Dissolve baking soda in warm water then stir into the risen dough mixture. Cover and rest for a further 30 minutes.

Heat a crepe plate or a frypan (not too hot).

Oil some crumpet rings and pop on the crepe plate. Put a small knob of butter on the base and add a large spoon of crumpet mix inside the rings, being careful with the mix so it doesn’t deflate.

Cook for 5 minutes until bubbles form. Remove ring gently and flip

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

BERRY COMPOTE

frozen mixed berries sugar 2 tbsp cornflour 50ml water Pop the berries in a colander and put the colander on top of a pot, so the berries thaw and the juice is collected in the pot.

Dissolve 2 tbsp cornflour.

When the berries are 90% thawed, sweeten the juice with a little honey, sugar or maple syrup if it needs it. Bring the juice to the boil and whisk in the cornflour mix a little bit at a time until it has thickened and coats the back of a spoon. Boil, stirring for an extra minute.

Turn off the heat and gently fold the berries through so they are super glossy and coated. This is ready to put into a glass bowl on the table for your crumpets.

POTATO & CHIVE CAKES WITH

Smoked Salmon

& DIJON HOLLANDAISE 2 cups Cato’s mashed potatoes ¼ cup Parmesan cheese 1 egg, whisked 7 tbsp all-purpose flour, divided ¼ cup chives, chopped butter and oil, for frying Place mashed potatoes, cheese, egg and 3 tbsp flour in a bowl and stir to combine.

Take a scoop of the potato mixture and form into patties.

Lightly coat the potato patties in extra flour.

Heat a tbsp butter and a tbsp oil in a large frypan over medium heat.

Cook the potato cakes for 3 minutes on each side till golden brown.

Top with smoked salmon, Dijon hollandaise and finish with a little watercress.

DIJON HOLLANDAISE

We make this in a Vitamix on a low and gentle speed, as you add more butter increase the speed ever so slightly, so it keeps the hollandaise moving as it thickens. If it splits, stop, have a little glass of champagne and try again, starting with 2 extra egg yolks and a tbsp boiling water, and pour the split mix and any extra butter in starting at step number 3.

This recipe takes 10–15 minutes, and you’ll be able to say you make an amazing hollandaise which makes you a really good chef. It’s true, that’s all it takes.

3 egg yolks 2 tbsp verjuice 1 tbsp Dijon Mustard 250g butter ¼ tsp salt Using a blender on a consistent and gentle speed, add the egg yolks, verjuice and Dijon.

Heat the butter in a pan until it just comes to the boil.

Slowly and consistently pour the hot butter into the egg mix, increasing the speed of the blender slowly as it thickens to keep it moving.

Taste and stir in a bit of salt to make it perfect.

PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

Croissants ALMOND

These are a firm favourite and were a real signature in the cafe. I have taken them off the menu as they need 15 minutes to heat and be perfect for service, which is too long at the cafe.

You can now buy them at Volare and take them home to heat or make them yourself. I love the contrast of a crispy hot butter croissant, smooth almond centre and cold chunky Apricot Bonne Maman jam. Bonne Maman is really chunky and not too sweet, it also takes me to France while eating my croissant.

10 x mini croissants

Cream together butter and sugar in KitchenAid until very pale. Leave it to mix while you work on something else.

½ cup sliced almonds sprinkling icing sugar

Add and mix on low speed the almonds and essence along with a little boiling water (just enough to make a spreadable consistency).

apricot jam

Cut the croissants through the middle and fill with a tablespoon of almond paste.

ALMOND PASTE

Cover the top generously with almond paste and sprinkle with lots of sliced almonds.

¾ cup icing sugar

Pop on a baking tray and bake in the oven at 180°C fan bake for 10–12 minutes.

200g butter, softened

Dust with sifted icing sugar and serve with apricot jam.

2 cups ground almonds 4 drops almond essence

Megan Priscott | www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

A F U S I O N O F A S I A N & A F R I C A N F L AV O U R S JOIN US FOR BRUNCH, LUNCH, DINNER OR DESSERT! | EATERY | LOUNGE |

221 Mahoe St, Te Awamutu, 3800 P: 07 870 1772 E: admin@cosana.co.nz  facebook.com/Cosana  @cosana_nz

PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

Discover Your Bliss at Earth Energies R ET R EAT – R ELAX – REBALANCE WORDS KATE UNDERWOOD | IMAGES FELICITY WITTERS

As you close the gate on the chaos of SH2, from the moment you enter this idyllic estate, the relaxation process begins. Meander up the gravel drive, through 200 acres of fertile, sustainably developed farmland and you’ll discover Earth Energies Sanctuary. A health and wellness retreat with heart and intention, specialising in stress and anxiety management and offering a range of deep relaxation therapies that aim to bring the body and mind back into balance. Just an hour’s drive from central Auckland, Hamilton or Tauranga, on the edge of the Hauraki Plains with spectacular 360-degree views out to the Firth of Thames, this is the ultimate place to unearth your bliss.

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

The souls behind this tranquil oasis are husband and wife Marie and Duncan. After a successful, globe-trotting corporate career, Marie has first-hand experience of highly stressful work conditions.

Following a yearning for something more, she was drawn to the healing modalities of both natural remedies and physical therapies and has spent the last ten years honing her craft. Fully supported by her handyman husband, together the Earth Energies dream was born. Duncan is a man of the land, maintaining the property, managing the farm and tending to their herd of Red Devon Cattle, while also foraging kawakawa for their own Botanicals product range. As a talented craftsman, his bespoke timber fittings and furniture take pride of place throughout the estate.

Forgoing a luxury resort and honouring the location, Marie and Duncan have created an intimate rural retreat with a genuine oldcountry feel. Within purpose built, state-of-the-art therapy rooms, Marie offers her clients a sacred space to rest, relax and heal from the inside out. Suffering information overload and distraction everywhere we turn, many of us are living in a constant state of overwhelm and experiencing high instances of stress and anxiety.

This dis-ease within the mind can often manifest as physical ailments, but Marie believes that “given the tools and space to stop, we have the capacity to return to a state of calm, mindful consciousness”.

Sanctuary Treatments The Sanctuary offers a unique combination of treatments, designed for intentional relaxation, that enable the body to begin the selfhealing process. Guests can choose individually tailored, full or half-day therapies, based on their needs, with the option of staying overnight at the cabin. While locals or regulars can book for individual floats or zero-balance treatments. With just one set of clients welcomed at a time, guests have exclusive use of all rooms.

The exquisitely designed treatment space contains an ultra-modern float orb (the only of its kind in New Zealand) alongside a full spectrum infra-red sauna. Floatation therapy takes place in a giant saline pod, filled with 500kg of Epsom salts, creating a buoyant body of water. Float effortlessly in an encapsulated space, free from all sensory distraction and surrender to the amplified sound of your heart beating in your chest. The large infrared sauna uses

PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ

rejuvenating heat and light therapy to remove harmful toxins and support circulation through muscles and tissues. Couples can sauna together, or while one floats the other can sweat their worries away.

Zero Balance, is a bone-deep relaxation therapy, performed fully clothed, that uses a series of skilled touch to release tension between the structure and energy flow of the body. Aiming to boost vitality, the treatment is rooted in Western anatomy with an Eastern understanding of energy. Another option is Secrets of the Skull, which gently releases strain patterns in cranial bones, bringing relief from nervous tension, clearing energy pathways and helping the body and mind regain flexibility and clarity.

An advocate for clinical hypnotherapy, Marie guides you to look inward, tapping into your subconscious, teaching you how to relax your mind and helping rewire negative thought patterns, creating lasting change in thoughts, emotions and behaviour.

Her Aromatouch therapy brings a clinical approach to applying essential oils along energy meridians and reflexology points, which help stimulate and balance the nervous systems. A truly relaxing experience. Guests can also undertake a ZYTO scan, a modality that identifies which oils are best suited for their individual needs.

Accommodation in a country estate Overnight guests can delight in the comfort of a modern twobedroom cabin, set in the heart of the property. Ideal for couples, small families or a group of friends, each space is kitted out with luxurious linen, dressing gowns and plump pillows. As the only guest residence on the property, your privacy and seclusion are assured. Look out over the native bush-clad valley where tui, kereru, fantails and kingfisher reside. In the evening, unwind on your private balcony, wine in hand, soothed by the haunting call of the resident morepork.

You’ll be fed and watered with nutritious food to support your blissful escape. Be welcomed with a cheese and nibbles basket and wake up to a delicious breakfast of farm produce—all included in your stay. Opt to self-cater, or choose from the ‘we create, you cook’ menu, and if you fancy venturing out, Marie can recommend a number of superb local eateries.

Botanicals Together the couple have crafted Under the Earth Energies Botanicals brand, a range of organically grown kawakawa remedies. Duncan harvests the kawakawa from the property and surrounding areas, while Marie creates her potions in the heavenly product room built by Duncan. Kawakawa is an endemic NZ herb, traditionally used in Māori medicine to treat pain and skin disorders. Tapping into nature’s pharmacy they combine native plants, pure natural waxes from the farm’s hives, and organic oils.

Their Kawa Gel, dubbed ‘first aid in a pot’ has a loyal following both here and overseas. It’s a powerful, yet gentle product, used to treat cuts/wounds, itchy bites, eczema and other troublesome skin conditions or try the sensitive skin option Kawa Pure, suitable for nappy rash and babies’ skin conditions and made from a blend of calming organic oils such as apricot kernel, grape and rosehip, flower essences and natural waxes. Their full range is available to view and order online.

Building the Earth Energies Sanctuary has been a dedicated labour of love over the last two years. Officially open from mid-April, Marie and Duncan look forward to welcoming guests into the fresh farm air. Book in for a serene escape and embark on your own personalised healing journey. A pair of gumboots and a sense of bliss await …

Kate Underwood | Relish the Memory @relishthememory Earth Energies Sanctuary www.earthenergiessanctuary.com

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty AVASOL Available at the Herbal Dispensary in Raglan, Avasol is a mineral based organic sunscreen that gives you and your family great protection without chemicals which can cause damage to the ocean and you. The Avasol team believe in a world of confusing claims, marketing hype and piles of products that are little more than toxic chemicals in a pretty plastic package, we need a healthy option for skin protection.

The packaging is biodegradable or refillable, giving you one more reason to love Avasol.

Ava is Samoan for Respect. Sol for the sun. www.theherbaldispensaryraglan.co.nz

DISCOVER YOUR TRUE STYLE Deborah Parker is on a quest to make women feel and look great! Deb says, “I see women every day in our shop at Feisty Needle daunted and exhausted by clothes shopping. We have all bought a new outfit to get home and go, what was I thinking?”

In a quest to help women find their own style, as opposed to fitting into the current one, Deborah created the label Bridget Bonnar. Bridget Bonnar garments are limited edition pieces made here in Hamilton with real women in mind. The styles are timeless and designed to flatter.

This autumn Deborah is taking the next step and offering one-on-one style and design consultations. Deb will help you

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

understand your body shape and the styles that suit you so you can shop with confidence. Deb says, “The best part of my day is hearing a woman say ‘Oh my God this is so pain free, I can’t believe I could feel and look like this’.”

A private one-hour session with Deb costs $80. Also in the plan is to offer style parties and ladies events so you and your besties can enjoy a glass of bubbles and learn to love your shape and style.

Phone to book your session with Deborah on 0278549695 www.feistyneedle.co.nz

NOURISH | health

USING HERBS TO REDUCE YOUR FOOD WASTE There’s a long and fascinating history of using herbs and spices to enhance flavour and make food last longer and still taste okay to eat.

Cultures all around the world have used local plants (herbs) and spices to increase the life of their foods.

Early documentation suggests that hunters and gatherers wrapped meat in the leaves of bushes, accidentally discovering that this process enhanced the taste of the meat, as did certain nuts, seeds, berries and bark.

Spices and herbs were also used to mask unpleasant tastes and odours of food, and later, to keep food fresh. Ancient civilizations did not distinguish between those spices and herbs used for flavouring from those used for medicinal purposes. When leaves, seeds, roots or gums had a pleasant taste or agreeable odour, it became in demand and gradually became a norm for that culture as a condiment.

One of the oldest and most popular spices in the world are a good example of this. Often called the king of spices, peppercorns were once more valuable than gold and were used as a form of money along trading routes. By the Middle Ages pepper was considered a desirable currency, and dowries, taxes and rents were frequently paid in peppercorns. Hence the term ‘peppercorn rent’ which is still in use today.

Peppercorns’ value in the preservation of food and flavouring was its ability to flavour tasteless and insipid meat, more likely in the first stages of decay, enabling it to be included in dishes, whereas previously it would have been thrown out.

Today, of course, we literally have the world of herbs and spices at our local store, and many methods of preserving and storing foods.

with the softer herbs such as basil, coriander and parsley; cut the fresh herbs finely, add a little water and freeze. The ice blocks can then be added to dishes such as casseroles, soups and pasta dishes during the winter months. Make pesto; it will keep in the fridge or for longer periods in the freezer. Add any culinary herb that you like the flavour of. Be creative and don’t be restricted to the traditional recipes.

Making herb oils and vinegars is also a great way to keep the taste of herbs in your kitchen all year round. This is as simple as picking your chosen herbs in the morning (after the dew has dried on the plants) and infusing them in a good quality organic olive oil or organic apple cider vinegar for 4–6 weeks. Strain and place in a pretty bottle and use on its own or as a base for marinades and salad dressings.

Herb salts are also simple and fun to make, and the results are pretty quick. If you want to use them on the same day you make them, all you need is an oven on low heat, or if you like the slow method, place your chosen herbs and salt in a pan and leave by an open sunny window for a few days, till the herbs are dry. A guideline to get started making a herb salt would be 2 cups of herbs to ½ cup of salt. Depending on the herbs used, this can be used in many dishes. We’re currently using a simple herb salt made with sage and a chunky salt that is delicious on roast vegetables. You can add garlic, turmeric, ginger, lemon peel, rosemary, dill, coriander … the list is endless, just make sure the herbs are completely dry before storing.

If you don’t have any herbs growing in your own garden, ask a friend.

I’ve found most gardeners love to share their crops. Or keep an eye out at your local store or farmers’ market. Try and use spray-free or organic if possible. Have fun experimenting!

When you have a herb garden there are many opportunities to gather herbs to enhance the flavour of your food. Ways to keep herbs for use during the year are many. Pick and dry your herbs for use throughout the year. Suitable herbs for this would be the culinary herbs such as rosemary, sage, thyme, oregano, lavender, lemon verbena, lemon balm, mint and bay leaves. You can also freeze herbs; make ice block cubes

by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

Private health & fitness training facility

by Pretty Strong

changing the definition of Pretty & Strong facebook.com/theboutiquetrainingroom

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

TRIM YOUR BIN TRIM YOUR WASTE The food waste hierarchy is a great way to take a fresh look at how you can reduce food waste at home. Using the hierarchy means the closer to the top you target your personal actions, the more impact they will have on your life and our world.

Reduce food waste

Check

YOUR FRIDGE before heading to the shops.

Try menu planning.

Plan out a week of your main meals. Make a list and shop to your list. Download the FREE Easy Choice Healthy Kai cookbooks from lovefoodhatewaste.co.nz

Eat the food you have Give food away to people Feed animals to the

PEOPLE FIRST THEN

pets

EAT YOUR

leftovers

HAVE AN "EAT FIRST" section in your fridge and use your freezer more.

Give edible food away

to neighbours or a local food bank.

TAKE EXCESS CROPS

Try worm farming,

bokashi or composting

to a community pantry or a crop swap. Find a Crop Swap near you at cropswap.co.nz

Try to avoid

THE LANDFILL

What a WAS T E RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets and restaurants throw away.

The problem is huge! But the real problem doesn’t lie in the sheer waste: the waste of resources it takes to grow, store and transport food, or the waste of money which we throw away each time we waste food. The real problem lies in the fallacy that because it’s compostable there’s no harm sending it to landfill.

Food waste is the second largest cause of methane pollution. When you throw those potato peels or stale bread out and it ends up in landfill, it doesn’t decompose as nature designed. Instead, starved of oxygen, it breaks down anaerobically, producing methane gas, a greenhouse gas 25 times more potent than carbon dioxide.

ONE-THIRD OF THE WORLD’S FOOD GOES TO WASTE, CONTRIBUTING TO 6.7% OF THE WORLD’S CARBON EMISSIONS—IF FOOD WASTE WAS A COUNTRY, IT WOULD BE THE THIRD WORST COUNTRY BEHIND THE US AND CHINA.

nature intended, returning the nutrients to the earth, eliminating the need for artificial fertilisers and helping us to grow nutrient dense food.

sending it to your phone. It can also alert you when food is about to expire.

COMPOSTING ‘WASTE’ IS NATURE’S ORIGINAL CARBON RECYCLING SYSTEM. What Can We Do? The first step is to reduce your waste from the get-go; shop to a list, preferably one created from a meal plan, only buying what you need. Those ‘buy two get one free’ offers seem like great value—except when you end up throwing half away. Wayne Good from Arkanda suggests you “shop as you need, not as a habit”. Wayne says, “My fridge always has very little in it except milk, condiments, butter, cheese etc.” This method requires a lot of discipline! “It’s very easy to go in for a bottle of milk and come out with sixty dollars’ worth of stuff,” admits Wayne.

Tackling food waste has a big impact and is a lot less complex than recycling, it’s easier than taking public transport and cheaper than installing solar panels.

It’s something you can do now!

Wayne’s method of shopping often and only for what you need eliminates food going off before you can use it, but if shopping daily doesn’t work for you, you need to learn to store your food correctly to get as long a life out of it as possible.

Plus, if you divert your compostable waste from landfill, it breaks down as

Samsung’s ingenious Family Hub fridge helps you with your shopping list,

There are a number of great products for storing food from sachets that absorb the ethalene in your vege bin or these ingenious Swag bags (available at the Herbal Dispensary in Raglan) which help keep your fruit and vegetables as well as your bread and baked goods fresher longer.

Your freezer is also a great tool with so many foods, from egg whites to ripe bananas, bread to leftovers all fine to be frozen and extending their life for months. Just be sure to label everything clearly! Frozen lime juice looks just like egg whites—a lesson I learnt the hard way.

PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

WILTED GREEN BALLS

salt, to taste

These ever-changing balls are the answer to all those now wilting greens you bought with good intentions of downing a green smoothie each morning or to a vege garden that goes crazy with more leafy greens than you can eat.

½ cup herbs (coriander, basil, parsley…)

I love them served with zucchini noodles and a rich homemade tomato sauce.

They also make great finger food served with a yoghurt dip.

Makes 14–16 balls

a big bunch of greens (8–10 cups spinach, kale, rocket…) oil (I use extra virgin olive oil or sunflower) 1 onion, finely diced 1 tbsp cumin seeds

2 cloves garlic, finely chopped

1 cup fresh or Panko breadcrumbs* ¼ cup crumbled feta 1–2 eggs Pulse greens in a food processor or finely chop with a knife.

Heat a large pan over medium-low heat and add a dash of oil, the onion and cumin seeds. Cook, stirring occasionally, until the onions are soft and translucent. Add the garlic and herbs and cook for a further minute.

Add greens to pan and sauté until they have wilted. Take off the heat and allow to cool.

Add the breadcrumbs and

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

feta. Mix well then check and adjust the seasoning.

Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg.

Heat oil in a pan before adding the balls—they should sizzle when they hit the oil.

Turn heat down and cook until golden on all sides.

*Replace the breadcrumbs with cooked leftover rice for a gluten free version.

EVERY YEAR KIWIS SEND 157,398 TONNES OF FOOD TO LANDFILL (SOURCE LOVE FOOD HATE WASTE NZ).

NOURISH | earth

Don’t Scrap It A good portion of food waste comes from food prep, throwing away food like potato peels and broccoli stalks. Take a look at the scraps you generate. Can they be eaten? Stop peeling potatoes and carrots and scrub them instead. You’ll reduce the waste and gain extra nutrients from their skin.

Chop those broccoli and cauliflower stalks up and use them in stir fries, salads and stews. Vegetable scraps like onion peel, carrot tips and celery roots can all be kept and used to make a flavoursome stock.

Parmesan Rinds – don’t throw these away! Toss them into your soups or stews or when making stock for a flavour boost.

SCRAPERS If you have ever been through a juicing phase you may have wondered what you can do with all the pulp. These crackers are one idea, as long as your juice is full of veg like carrot, spinach, kale, celery and beetroot, not orange and pineapple etc.

1½ cups flax seed 1¼ cup ground almonds ½ cup pumpkin seeds ¼ cup sunflower seeds ¾ cups veges, grated, or juicer scraps 2 tbsp sesame seeds 1 tsp ground cumin 1 tsp dried oregano ½ tsp sumac 1 tsp sea salt If you’re using the oven, preheat it to its lowest setting and line

a large baking tray with baking paper. If you’re using a dehydrator, set it up to 46°C and line the tray.

Place the flax seed in a bowl and just cover with water. After an hour all the liquid should have been soaked up by the flax seeds.

Add all the other ingredients to the soaked flax seeds and mix well. If the mixture seems too dry, add a little water, or if it’s too sticky, add more ground almonds.

Tip the mixture onto the lined tray and begin flattening the dough out with a rolling pin (or just use your hands) until the dough is about 2mm thick.

Dry out in the low oven or dehydrator until crisp and dry. I find this takes around 12 hours.

Once cooked, cut into squares and store in an airtight container. They should stay fresh for about a week.

PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

NEW ZEALANDER’S THROW AWAY ALMOST $2 BILLION OF FOOD A YEAR (ACCORDING TO A 2017 RABODIRECT SURVEY).

MINESTRONE Soups have long been a great way to make a nutritious meal out of very little, from those veg at the bottom of the fridge you may be tempted to throw out to a chicken carcass.

This hearty soup-cum-stew is a wonderful way to make a delicious meal from your Sunday roast leftovers using not just the leftover meat but the bone for a flavoursome stock.

LAMB STOCK

1 tbsp olive oil 1 each onion, carrot, celery stalk and tomato 3 garlic cloves, chopped 6 thyme sprigs 2 tbs tomato paste ½ cup (125ml) white wine leftover roast lamb bones For the stock, heat oil in a large pot, add the onion, carrot, celery, tomato, garlic and thyme and cook, stirring occasionally, for 5–10 minutes or until onion has softened.

Add the tomato paste and cook, stirring, for 2–3 minutes. Pour in the wine and cook for a further few minutes or until reduced slightly.

Add lamb bones along with 3L (12 cups) water, and bring to the boil. Simmer for 2 hours, skimming any foam from the surface. Remove from heat and set aside for 20 minutes to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 hours or until fat solidifies on surface then skim this off.

Once cooled, the stock can be kept in the fridge for up to a week or frozen to use in soups, stews etc at a later date.

¼ cup olive oil 2 onions, finely chopped 3 garlic cloves, crushed 2 carrots, finely chopped 2 celery stalks, finely chopped 1 zucchini, finely chopped 1 Parmesan rind 1 cup tomato passata

Love Your Leftovers After bread, leftovers are the second biggest category of food we waste.

Instead of throwing out your leftovers, embrace them and what they offer, i.e. a free lunch.

Work leftovers into your meal plan, creating two meals from one, saving you time and money.

Frittata With a few leftover roast veg or pumpkin, an onion, perhaps a bit of bacon or chorizo and any other veg (zucchini, mushrooms, capsicum, spinach…) bound together with egg and you suddenly have a great meal.

Serve it with toast and/or a salad and always a spoonful of your favourite chutney or relish. We love Peplers great range of small-batch, locallymade chutneys and relishes.

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

2 litres (8 cups) lamb stock approx. 250g leftover cooked lamb, shredded 1–2 cups dried pasta* Heat the oil in a large pot over medium heat.

Add onion, garlic, carrot, celery and zucchini and cook, stirring occasionally, for 5–10 minutes or until onion has softened. Add Parmesan rind, passata, lamb stock plus 2 cups of water. Cover and simmer for 15 minutes.

Add the shredded lamb and pasta and continue to simmer uncovered for a further 15 minutes or until the pasta is cooked. *This is a great opportunity to use the odds and ends of pasta you have lying around as it doesn’t matter if they’re all different shapes.

Alternatively, if you want to keep this gluten free, add in a tin of chickpeas or cannellini beans.

Bananas Bananas are one of our favourite fruits, but they can be troublesome; one day they’re green, the next speckled with black spots, which means the fussy ones won’t touch ’em. They are also one of the top fruits we waste with New Zealanders, throwing away just under 5 tonnes a year!

Freeze them Frozen bananas make the best smoothies! The trick is to peel and chop them first, then freeze them on a tray before storing in a container in the freezer. This will mean you will have no-fuss free-flow bananas whenever you need them.

Dos and Don’ts As a tropical fruit, bananas don’t do well being chilled, so don’t be tempted to store them in the fridge. In the same breath, don’t store bananas in the fruit bowl with other fruit unless you’re trying to ripen them both fast.

Bananas release ethylene gas through their stems, so to slow down their ripening you can try wrapping the stems.

BANANA BREAD This versatile banana bread is another great answer to overripe bananas. If, after a couple of

days, you haven’t managed to eat the loaf, it can be toasted and enjoyed in a whole new way.

2 cups flour ½ tsp baking soda 1 cup coconut sugar* 125g butter, softened 2 eggs 4 ripe bananas cup plain low-fat yoghurt 1 tsp vanilla extract Cream the sugar and butter in a large bowl. Add the eggs, one at a time, beating well after each addition. Mash 3 of the bananas and add to the creamed butter along with the yoghurt and vanilla; beat until blended. Mix in the dry ingredients until just combined. Grease a large loaf tin before pouring in the mixture.

Slice the last banana down the middle and place on top. Bake at 180°C for 1 hour or until a wooden pick inserted in centre comes out clean.

*You can replace the coconut sugar with white or brown sugar.

Mix it up Mix 1 cup of chocolate chips or berries into the batter just before baking

For more recipes, tips and tricks go to www.lovefoodhatewaste.co.nz or our website nourishmagazine.co.nz and search food waste.

Improve Gut, Joint and Skin Health with

Organic Bone Broth AVAILABLE AT BIN INN, WHOLE HEART & THE COUNTRY PROVIDORE

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

Beeswax

WRAPS 101 WORDS NIC TURNER | IMAGES BRYDIE THOMPSON

Beeswax wraps are a reusable and ecofriendly alternative to plastic cling film. Great for wrapping snacks, cheese, bread and even bowls, they’re simple to use and easy to make at home.

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

What you need : (makes 4) 100g beeswax 20g pine rosin 3 tsp jojoba oil

Chop up your beeswax into chunks and place in your pot. Crush the resin into small pieces and add to the wax. Place over a medium heat, stirring occasionally until melted. Add the jojoba oil and stir well. Leave on a low heat to stop the mixture setting.

cotton fabric (I use old bed-sheets, which seem to be the perfect weight)

Care Instructions: Wipe clean or wash in cool water with a mild soap.

The wraps are not recommended for use on meat, as they cannot be washed in hot water.

After a lot of use, the wraps can be placed back in the oven and re-melted to bring them back to life.

old pot, paintbrush and oven tray Pre-heat oven to 150°C.

Extra Tips: • Close the windows before making, bees are attracted to the smell of the wax.

Use your paintbrush to evenly cover one side of your fabric with the melted wax mixture.

Place tray in oven for approx. 5 minutes or until the mixture is evenly melted. Do not leave unattended.

Cut your fabric into four 35cm x 35cm squares.

This is the perfect size for sandwiches, small bowls and a large block of cheese—you can of course make any size that suits your needs.

Draw on any names or decorations. Place one fabric square onto your oven tray. You can line your tray with tinfoil to protect it, but to save waste I just wipe mine clean with a paper towel whilst the wax mixture is still hot.

• You can sew on a button and a winding string to turn the wrap into a sandwich pocket.

• Wipe your pot and oven tray with an old rag or paper towel whilst still warm to remove the wax before it hardens.

• You can do a simplified making method by skipping the pine rosin and jojoba oil, but the wraps will not be as flexible or easy to seal.

Remove from oven and pick up two corners of the wrap. Wave the wrap gently back and forth until cool enough to place on a board. If you’re not happy with the result, place it back in the oven to re-melt the wax. You can add more wax mixture, or if you feel there’s too much, place another fabric square on top to soak up some excess.

Nic Turner | Mainstream Green www.mainstreamgreen.co.nz Nic Turner is Founder and Behaviour Changer at Mainstream Green™. A converted minimalist and aspiring zero waster, Nic’s all about creating a ‘Greenfulness™ movement’—where we’re mindful about what we buy and empowered to make simple changes that have a big impact.

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

HOMEMADE WORDS VICKI RAVLICH-HORAN | RECIPES AND IMAGES ELEANOR OZICH

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | review SUPER SEEDED CRACKERS Makes about 16 crackers

Homemade is Eleanor Ozich’s fourth book and while predominantly a cookbook, the recipes are not exclusively food.

Who doesn’t love a tasty cracker? Particularly when they’re perfectly salty, crunchy and delectably addictive.

These are loaded with seeds, nuts and spices, and they’re super popular with the little ones. I also love serving them alongside my tahini and cumin dip with honeyed eggplant.

Eleanor shot to fame six years ago when she started a blog, Petite Kitchen, which focused on living a less complicated life. This is a concept we’d all love to put into practice more! Eleanor says, “As a mother of three, I certainly don’t have all the time in the world to spend in the kitchen—I’m always trying out simpler ways to cook, keeping methods as fuss-free as possible, yet still focusing on an insanely delicious outcome.”

2 cups quick-cook rolled oats

Eleanor believes “substantial and delicious meals can be whipped up in a flash!” The key, she says, is some essential go-to recipes and this is what she hopes to give you in Homemade. From pantry staples, including flavoured salts and spiced hot chocolate, to her no-knead Oat Flour Bread. This is not a book with meal solutions but more key components for you to learn and make yourself at home, think luscious mayonnaise, spelt and spinach wraps, homemade crackers and coconut yoghurt.

2 tablespoons honey or coconut sugar

The theme of making our own continues beyond food with a range of beauty and homecare products. In Homemade, Eleanor teaches you to make your own deodorant, face mask, cleaning spray and even dishwashing powder.

If cutting down on packaging, additives and chemicals is on your agenda, this is a great book to get you started.

Eleanor will be at Kitchen Things Hamilton on Wednesday 27 March, 5.30pm Tickets are $15–$40 via Eventfinda

1 cup sunflower seeds ½ cup pumpkin seeds ½ cup ground almonds ½ cup sesame seeds ½ cup chia seeds 2 tablespoons olive oil or melted coconut oil 1 teaspoon sea salt 2½ cups water Preheat the oven to 180°C, and line two baking trays with baking paper.

Combine all the ingredients in a large mixing bowl and stir until well combined. The mixture will become thick and gluggy.

Divide the mixture between your two lined trays, and smooth out with the back of a spoon. Lay another piece of baking paper on top, and, using a rolling pin, roll out the mix to a thin paste, about ½ cm thick. Remove the top piece of baking paper, and score the dough into rectangles.

Bake for about 25 minutes or until the crackers are lightly golden, crisp on the edges and snap apart easily. Be sure to check every few minutes towards the end as they burn easily.

If they are still slightly soft, turn the oven off, and leave the crackers in there to firm up.

Store in an airtight container for up to 2 weeks.

Recipe extracted from Homemade

by Eleanor Ozich, published by Penguin, RRP: $40.00

Cucina (ku-chee-nah) Where great food and company come together

07 839 4343 Gate 1, Anglesea Medical Centre 7 Thackeray Street, Hamilton cucinaonthackeray@gmail.com

PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

COMPOST

The Real Black Gold WORDS ANNA SINCLAIR

PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | gardening

Adding compost to your soil is the single best thing you can do for your garden. Full stop. Nothing beats it! It improves any soil type, adds organic matter and nutrients, helps retain moisture and will give you healthy, vigorous plants with great harvests.

The ultimate in recycling compost literally turns rubbish into black gold for your garden. Composting is Mother Nature’s way of cleaning up. It is a natural process that is happening all around us, most of the time with no human involvement. So how hard can it be to make your own? Not hard at all—you just have to start. Don’t overthink it. Don’t get tied in knots over ratios and recipes. Just start and give it a go.

My other top tips for making compost: • Don’t rely on only one type of material to make your compost.

For example, if you just use grass clippings you will end up with a wet and smelly compost heap. By using a mixture of ingredients, you will produce a more stable heap that will have a nicer smell and structure. A lot of composting instructions advocate making compost in layers of brown and green material. I have found that in real life this is just not practical. A normal household and garden have more green waste than brown. I don’t layer but add to my heap as it is available. I do, however, make sure that I am adding paper and cardboard (e.g. toilet roll holders) as often as possible.

The first thing you will need is a bin, container or structure to make the compost in. This can be as simple as a bought plastic composting bin (drill extra holes in these to aide aeration), a simple wooden bay or as sophisticated as a tumbler or a series of connected bays.

• Your compost heap will work faster if the material you add is small. The general guide is nothing bigger than the size of your little finger. For example, potato peelings will compost faster than a whole potato. I try to follow this rule but it’s not always practical. Having a mixture of sizes (grass clippings, banana skins, coffee grounds, shredded paper etc) will mean that there are air pockets, and all compost heaps need air.

The main thing to consider is that you have easy access to your compost bin. You will soon give up if you have to walk miles to the bin or if it is hard to get to. Position is also important as your compost bin needs to get some sun. Warmth will help speed up the composting process.

• Keep your compost heap moist. The rule of thumb here is that it should be as moist as a wrung-out sponge. Too wet and the composting process slows down and gets smelly—try adding more brown ingredients. Too dry and composting also slows down. Try a light sprinkle with the garden hose.

Once you have your composting bin you need to start filling it up.

Compost is made using a mixture of brown material and green material, moisture, air, millions of microbes and time.

• Keep turning your compost. This helps to aerate the compost.

Mixing everything together will speed up the composting process. This is good advice but not always the easiest to do! I have tried several different methods but now resign myself to leaving my compost heaps for longer as I find the physical effort of turning them too hard.

BROWN

GREEN

Carbon rich

Nitrogen rich

Contains less moisture

Contains more moisture

Takes a long time to break down

Quick to break down

Paper, newspaper, cardboard

Kitchen waste, coffee grounds

Dry leaves

Green leaves

Straw

Grass clippings

Woodchips, sawdust

Weeds

Composting is an amazing transformation from waste to valuable product. This black gold is cheap and easy to make, and you can feel very good about the reduction of waste going to landfill. Give it a go—your garden and our planet will love you for it.

It is cheap and easy to do, and you can feel good about the reduction of waste going to landfill.

Avoid using meat/fish, dairy and bread as these tend to get smelly and attract rodents. Otherwise, if at some point it has been a plant, you can compost it.

Egg shells are the only exception. These can be composted and provide good calcium. However, they need to be crushed before adding to the compost heap as they can take a while to break down.

Falls Retreat Composting & Worm Farming Workshop Saturday 13 April, 1pm-3.30pm

Reduce food and garden waste by starting your own compost and worm farm.

Aimed at complete beginners or those needing a refresher, Nicki, Falls Retreats head gardener, will take you through the fundamentals of how we can use our food and garden waste for maximum output from

Anna Sinclair | The Flower Lady facebook.com/theflowerlady 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 in 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.

a compost or worm farm. $60 pp includes interactive workshop with take home notes, drink on arrival and light lunch.

Bookings essential www.fallsretreat.co.nz/composting

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

Preserving the Crop RECIPES & IMAGES EMMA GALLOWAY

Autumn is a time of abundance so the perfect time of year to get in a pickle. Emma Galloway gives us a couple of beautiful ideas to make your bumper crop last a little longer.

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

Got a couple of eggplants that need using and don’t know what to do with them? Make this antipasti-style olive oil preserved eggplant! It’s the perfect thing to have at hand to add flavour to sandwiches, burgers or platters or stir through cooked pasta for a simple meal. This recipe can easily be halved/doubled/tripled to make as much as you like.

Charred Eggplant in Olive Oil with Chilli, Cumin + Garlic MAKES 1 X 500ML JAR

2 medium eggplants, ends trimmed, sliced into 1cm rounds 2 tbsp fine sea salt 1 tbsp honey 4 cloves garlic, crushed ¼–½ tsp dried chilli flakes 2 tbsp red wine vinegar ¼ tsp ground cumin ¼ tsp freshly ground black pepper 125ml (½ cup) extra virgin olive oil + extra to brush Lay eggplant rounds on a cooling rack, sprinkle with salt and set aside 10 minutes. Quickly rinse the salt off, and pat dry with a clean tea towel. Heat griddle pan or BBQ, brush both sides of each eggplant piece with extra olive oil and grill in batches, for 1–2 minutes each side or until charred and tender. Remove from the pan and repeat until all are cooked. Meanwhile, combine honey, garlic, chilli flakes, vinegar, cumin and black pepper in a large bowl and whisk to combine. Drizzle in olive oil and whisk again. Transfer charred eggplant to the oil mixture and toss well to coat. Pack into a 500ml glass jar. The eggplant needs to be fully covered in olive oil, so top up with a little more if needed. Cool, then eat, or store in the fridge for up to 10 days. Bring back to room temperature before eating.

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

Pumpkin + Ginger Chutney MAKES 5 X 300ML JARS

1kg pumpkin (approx. ¼ large crown), seeded, peeled & diced finely 2 large onions, finely diced 3 tbsp fine sea salt 2 granny smith apples, peeled, cored & finely diced 1½ cups unrefined raw sugar 2 cups apple cider vinegar ½ cup raisins cup crystallised ginger, finely chopped 4 cloves garlic, finely chopped 1 tbsp grated ginger 1 tbsp yellow mustard seeds 2 tsp ground coriander ½ tsp dried chilli flakes

Combine diced pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight. The following day drain well and place into a large pot along with the remaining ingredients.

Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning. Pour into sterilized jars, screw on lids and set aside until cold. The jar tops should have sucked down as the chutney cools within the jar, if some haven’t, store in the fridge and use within a month. Otherwise, this chutney will store in a cool dark place for up to 12 months. Refrigerate once opened and use within a month.

Note: to sterilise jars, clean in hot soapy water, rinse and place into a preheated 120°C oven for 30 minutes.

Stand lids in boiling water for 5 minutes to sterilise.

This sunshinecoloured chutney is packed with flavour and is the perfect way to use up in-season pumpkins.

I love serving it on crackers with a sharp cheese such as vintage Gouda, but it’s also the perfect thing to add to sandwiches or burgers or alongside just about anything that needs a little flavour boost.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

FOR SALE

FOR SALE

FOR SALE

A DISTINCTIVE HOME FOR DISCERNING BUYERS Stunning architectural refinement and exceptional landscaping on over 8000m2.

A designer kitchen opens to dining, family room, lounge and pool. Five bedrooms, three bathrooms, office plus games room, flood-lit tennis court, glasshouse, triple-car garaging with additional separate garage for boat/toys.

Viewing by arrangement, contact Angela Finnigan for details or a full chattels inventory.

4b Olsen Close, Tamahere bayleys.co.nz/2310297

LIFESTYLE OR LANDBANK Chic sophistication meets country freedom on over 3.7 hectares of bespoke equestrian sporting facilities. The pavilionthemed house comprises luxury spaces for all with two living areas, three bedrooms, two bathrooms plus office. Arena, tack room, haybarn, covered yards, stables, truck shed.

Landbank in an approved future-

growth zone. A rare opportunity to indulge yourself in a lifestyle of unprecedented luxury in a seldom available location.

Viewing by arrangement, contact Angela Finnigan for details or a full chattels inventory.

5 Hunter Lane, Cambridge bayleys.co.nz/2310312

ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT

 021 623 550

 angela.finnigan@bayleys.co.nz

APRIL 5TH -7TH www.waikatofoodinc.com/feastwaikato

BRO U GHT TO YO U BY

Because they don’t contain leaves, roots or seeds, mushrooms are classified as a fungi, which is uniquely different from plants.

Mushrooms are made up of 85–95% water.

Mushrooms are more closely related in DNA to humans than to plants.

1. PORTOBELLO

Like human skin, mushrooms can produce vitamin D by being exposed to sunlight. In fact, exposing a freshly cut shiitake mushroom, gills up, to the sun for eight hours can increase its vitamin D content by as much as 4,600 times!

Ancient Egyptians believed mushrooms were the plant of immortality.

2. SHIITAKE

A single portobello mushroom can contain more potassium than a banana.

Mushrooms are the only non-animal fresh food source of B12.

3.FLAMINGO OYSTER 4.OYSTER

5. SWISS BROWN OR CREMINI 6. HONEY COMB

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

One big happy family Whether you call them cremini, baby bella, brown button, Swiss brown, Roman brown, chestnut mushroom, Italian brown, portobello (also portobella and portabella), field mushrooms or flats they are all the same, the last three being harvested later when the mushrooms have opened. All brown mushrooms have an earthier robust flavour and a meaty texture over white varieties and are sometimes referred to as ‘vegetarian’s meat’. They have less moisture content, which extends their shelf life and means they retain their shape and yield better after cooking than white.

White buttons are the same family and are known as common mushroom, button mushroom, cultivated mushroom, table mushroom and champignon mushroom. White buttons have a milder taste and are suited to both raw and cooked applications.

11. ENOKI GOLDEN NEEDLE

10. BUTTON

Watch this space!

Once they break the surface of the ground, they grow double their size in 24 hours.

Thanks to Bidfresh Hamilton for providing us with the great variety of mushrooms.

9. CORAL OR LION'S MANE

8. OPEN CUP BUTTON

7. WOOD EAR

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

BRINGING YOU BACK TO THE TABLE WITH

Mindful Eating WORDS MICHELLE YANDLE

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

The key to putting us back in charge of our health and helping us enjoy our food may be by putting a bit more thought into the ‘how’ of eating rather than the ‘what’.

Many of our eating habits happen without us thinking about them.

But Mindful Eating is out to change that.

Mindfulness is about focusing on the present moment. Also known as Intuitive Eating (or as I call it Empowered Eating), Mindful Eating is about focusing on the present moment around food, hunger and the emotions that go with this.

Mindful Eating helps us understand what’s driving our everyday eating decisions and shows us how to relearn the physical sensations of hunger and fullness. It’s also about showing us what’s driving us to find food might not be hunger, but something else such as needing comfort.

Mindful Eating is also about creating a positive relationship with food. It gets rid of the concepts of ‘good and bad’ when it comes to food and can help us break free from restrictive eating. It helps us tune in again to what’s best for us, so we can feel in charge of our health and eating.

While the basic principles of Mindful Eating might sound simple, they’re not always easy. Like all new things, it takes practise and compassion, but the reward is far-reaching.

Eating mindfully is about tuning into what your body really needs and sometimes, in cases of comfort or stress, the best thing for it has nothing to do with food.

3. Stop and sit: Life’s busy. We eat our breakfast in the car, lunch at our desk and snacks while we’re making dinner. Unfortunately, this may not help us stay healthy. Eating when distracted robs us of our ability to listen to hunger and fullness cues and often leads to overeating and bloating. Next time you eat, find a bench or table, sit comfortably, remove any distractions, take a deep breath before starting and focus on your food. No matter what you eat, try to do so with awareness.

4. Bring all your senses to the table: Now that you’re sitting comfortably and feeling relaxed, the fun begins. This is the time to truly enjoy all the joys that the act of eating can provide. Smell the aromas, savour the flavours, experience the textures and simply enjoy all that the meal has to offer.

5. Take your time: While you’re eating, aim to slow down and chew well. You don’t need to count to 35 chews; just be mindful of the chewing process and if possible put your fork down between bites (this isn’t an assembly line).

Remember, Mindful Eating takes practise, but by simply pausing and checking to see whether you really are hungry before you start eating, you’re halfway there.

Most importantly, food is meant to be enjoyed, and that’s what Mindful Eating can help us do.

HOW TO GET STARTED WITH MINDFUL EATING 1. Practise pressing pause: This is probably the hardest but most important step when it comes to Mindful Eating. More often than not we’re eating without thinking too hard about it. Much of the time we may simply grab food because it’s there or because of habit. If we can actually pause before eating and ask ourselves, “Am I hungry?” we can make an empowered decision as to what our next steps should be.

2. Feed the need: Sometimes Mindful Eating doesn’t involve eating at all. If you’ve managed to pause and tune in you may find that you’re not even hungry. In this case no amount of food is going to satisfy, so it may be best to find what you’re really looking for.

Michelle Yandle Michelle is the author of The Empowered Eating Handbook and A Diet for 7 Generations. She runs successful online courses helping people all over New Zealand heal their relationship with food with Mindful Eating and doing more of the things that truly fill them up. www.michelleyandle.com

CHECK OUT OUR WORKSHOPS

FOR A COMPLETE EXPERIENCE!

BOOKINGS 07 863 8770 info@fallsretreat.co.nz

www.fallsretreat.co.nz

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

STAYING

On Track

WORDS ASH CRATE | IMAGES BRYDIE THOMPSON

Keep those New Year’s resolutions on track with some tips and inspiration from Ash. My go-to snacks to keep you on track: • Biltong • Chocolate protein bar (cut up and put in freezer or warmed up for 20 seconds and eat with a spoon)

hockey/volleyball …

• Picking a random exercise video on YouTube—funny, easy or hard—and just go at it

• Apple and peanut butter

Don’t forget to drink 3L water a day

• Peckish salt and vinegar rice crackers

• Add some lemon juice to your water (and a little stevia if you like)

Need a sweet treat? Try:

• Herbal tea bag – I leave my raspberry and peach tea bag in there till I’ve either finished my bottle or for 1–2 hours, whichever comes first

• Blueberry and banana sorbet (freeze fruit, blend, freeze—easy!)

• Little Bird macaroons • Low fat custard with frozen raspberries • Bulla (supermarket brand) yoghurt ice blocks • Anchor chocolate protein milk • Wonka raspberry licorice (I may have these more often than I should ha-ha) Have some fun and exercise at the same time. Try: • Indoor rock climbing • Walking around the lake with a friend • Interval sprints with the dog (I’m personally not much of a runner, so when done, I ensure I take an old, slow dog) • Grabbing a bat/stick/ball and have a go! Learn to play tennis/

PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ

• Add Thrifty Zero sugar (it does use artificial sweeteners but under 5 calories per serve) • Freeze fruit and water in ice cube trays, pop them in your water • With a vivid, draw a line at each quarter of drink bottle and write every 1.5 hour time at each quarter and aim to drink to that level by the designated time Ash Crate The Boutique Training Room 219 Collingwood St, Hamilton Ph. 0275038404 ash@teamprettystrong.com www.facebook.com/theboutiquetrainingroom www.boutiquetrainingroom.co.nz

NOURISH | fitness

Get your heart rate up with some quick-fire movements . Aim for 4 sets of 20 reps of the following: Tricep dips

TRICEP DIPS

CIRCUIT

Press-ups Kettle bell upright rows Kettle bell swings Mountain climbers - 20 Each Leg High knees - 20 Each Leg

KETTLE BELL UPRIGHT ROWS

PRESS-UPS

Band bicep curls

BAND BICEP CURLS

KETTLE BELL SWINGS

MOUNTAIN CLIMBERS 20 EACH LEG

HIGH KNEES - 20 EACH LEG

COME AND VISIT US AT OUR NEW DESIGN STUDIO AND STORE 3 EMPIRE STREET, CAMBRIDGE | OPEN TUES- SAT STOCKISTS OF DESIGNERS GUILD FABRICS AND WALLPAPERS

M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

BACK TO BASICS

White Sauce RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes Béchamel sauce is one of the foundation sauces in French cookery. This basic white sauce is one of the most versatile you will learn. The basis of a great lasagne or soufflé, chowder, Mornay, chicken pie or pasta bake, it’s also the perfect way to turn leftovers into something wonderful. No child should leave the nest without mastering it!

Learn the basics and you will be able to throw away the recipe and even make some short cuts, as long as you remember the ratio of roughly equal parts butter and flour to make a roux.

The Ingredients 100g butter ½ cup flour 1½–2 cups milk

OPTIONAL ½ an onion, bay leaf, peppercorns or 2–3 whole cloves

Step One* In a small pot, gently bring the milk to the boil with the halved onion, 1 bay leaf and peppercorns or whole cloves.

Once the milk comes to boiling point, take off the heat and allow the milk to infuse for 5–10 minutes before straining.

*If in a hurry you can miss this step. Note: adding cold milk to your roux increases the risk of lumps forming, so ensure you do this slowly.

Step Two In a separate pot, melt the butter then stir in the flour until it forms a paste—this is called a roux. Cook out the flour, stirring continuously, for at least a minute.

Step Three Over a low heat, and whilst continuing to stir, pour in approx. a third of the milk. Once incorporated, slowly stir in remaining milk. By adding the milk slowly you will avoid lumps forming and create a silkier sauce.

Continue to stir until the sauce thickens to the desired consistency. Season to taste with salt and white pepper.

Mix it Up

Add some whole grain mustard to the milk for a mustard sauce, perfect served with corned beef, pork or leeks, or smeared on bread with some ham and cheese for an amazing toasted sandwich.

PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

Smoked Fish Pie This traditional dish screams comfort food! Not a real seafood fan, I always knew smoked fish pie would be on the menu if Dad went fishing and came home with a kahawai. If, like me, smoked fish is not your thing, you can replace the fish component with smoked chicken or leftover roast chicken.

500g potatoes (Agria or Moonlight or other floury variety) 125g butter 2 cups milk ½ onion ½ fennel bulb, finely sliced (optional) ½ cup flour 400g smoked fish 1 cup peas (frozen is fine) 1 tsp wholegrain mustard salt & pepper 3 hard-boiled eggs (optional)

Bring the peeled and chopped potatoes to a simmer in well-seasoned water. When completely cooked through, drain well. Add 25g butter and mash before stirring in ½ cup of milk.

Over a medium to low heat, melt 100g butter with the onion (and fennel if using) in a medium-sized pot. When the onion has softened, add the flour and continue to cook for another couple of minutes.

Slowly add the remaining milk, stirring continuously.

When the sauce has thickened, take off the heat and add in the flaked smoked fish, peas and mustard.

Check the seasoning and adjust to your taste before pouring into a 1½–2 litre oven proof dish. Half or quarter the eggs and poke these into the sauce.

Top with the mash potato. Using a fork rake the top to make grooves which when baked will get nice and crunchy.

Bake in the oven at 180°C for 35–45 minutes.

PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

MORNAY SAUCE I’m sure there are more than a few out there who grew up only eating cauliflower if it was slathered in cheese sauce. A Mornay (cheese) sauce is simply a béchamel with cheese.

Keep it basic with some grated cheddar or elevate it with Gruyere, Parmesan or your favourite cheese.

Serve over steamed vegetables, from asparagus, broccoli or, of course, cauliflower. For some added pizazz, finish them off by heating under the grill for a few minutes.

An Alternative Version 2 tbsp oil

100g butter

½ onion, diced

½ cup flour

2 tsp curry powder

1½ cups milk

1 cup Basmati rice

300–400g smoked fish

1½ cups chicken stock

1–2 cups breadcrumbs

150g (2–3 cups) baby or chopped spinach

Love Food Hate Waste Tips • Use leftover mash potato, kumara or pumpkin for the topping.

• Got leftover smoked fish? Make extra sauce which can be frozen and used at a later date. Spread on slices of bread, roll them up and sprinkle with grated cheese. Bake in moderate oven until golden and crispy.

BREADCRUMBS

Heat a pan with the oil and add the onion and curry powder and cook slowly until the onion is soft. Add in the rice, stir well then pour in the stock. Simmer uncovered until the rice is nearly cooked. Add the spinach, stir well, cover and turn off the heat.

Home-made breadcrumbs are a great way to make sure bread doesn’t go to waste, whether it’s the crusts no one will eat or the end of that artisan loaf that you just couldn’t eat fast enough.

Melt the butter in a pot before stirring in the flour. Stir and cook for 1–2 minutes before slowly whisking in the milk. Cook until the sauce has thickened then add the smoked fish. Check and adjust the seasoning to your taste.

Fresh breadcrumbs can be made by simply putting the stale bread into the food processor until desired consistency and can be used straight away, whether it’s as filler (think meatballs, meatloaf or home-made burgers) or as a topping.

Layer the cooked rice on the bottom of a 1 ½ –2 litre oven dish. Pour over the smoked fish sauce then scatter on some breadcrumbs then bake in a moderate oven for approx. 30 minutes.

For dry breadcrumbs, which you can store and use when needed, dry the bread out before processing into crumbs. A great way to dry them out is in the oven after you have turned it off.

20% OFF

selected mandolines BEAUTIFUL GIFTS FOR ANY OCCASION Discover more in store!

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

Chicken, Leek and Bacon Pie

SOUR CREAM PASTRY 2 cups flour 200g cold butter, chopped ½–¾ cup sour cream

1 tbsp oil 750g boneless chicken 150g bacon 100g butter 1 leek, finely sliced ½ cup flour 1½ cups stock 1 tsp wholegrain mustard (optional)

Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add ½ a cup of sour cream slowly, more if it is not coming together. You want it to form a ball.

Leftover pastry can be frozen for another time or get the kids involved letting them roll out their own shapes and fill with jam for a jam tart they will love!

sour cream pastry or pre-made flaky pastry 1 egg, lightly beaten sesame, poppy or fennel seeds Slice the chicken into bite-sized strips. Heat a large pan with the oil and brown the chicken in batches. Set the browned chicken aside and in the same pan add the butter, bacon and leek. Sauté slowly until the leeks are soft. Add the flour and mix well. Cook for a minute or two before slowly adding the stock, stirring continuously at the same time.

When the sauce has thickened, add the mustard and chicken.

Roll the pastry out and line an approx. 20cm pie dish or 6 individual pie tins. Fill with the chicken and leek filling before topping with the remaining pastry. Crimp the edges to seal.

Brush the top with a beaten egg and sprinkle with seeds.

Bake at 180°C for 35–45 minutes or until golden brown.

Tip – Metal pie tins will always give you the best result as they conduct the heat better than glass or ceramic.

VELOUTÉ SAUCE Replace the milk with good quality stock (I love using Restore Bone Broths) and you have a lighter sauce perfect for pies, chowder …

Flavour it by adding peppercorns for a sauce over steak or pork chops. Or enrich it with a dollop of mascarpone or crème fraiche at the end.

FREE

DE LIV E RY WI TH CO D E nouris h

HAND CRAFTED NATIVE KAWAKAWA REMEDIES www.earthenergiesnz.com 

PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ

Mac n Cheese Is there anything better than a plate of Mac n Cheese? This is my go-to dish when anyone needs a care package. I often make a huge batch, divide it into ovenproof dishes and freeze so there is always some on hand when the need arises.

While perfectly fine without, some added bacon is also nice; simply add it in when cooking the onion and leeks.

2½ cups uncooked macaroni 100g butter 1 onion, finely diced 1 cup leek, finely sliced cup flour 2 cups milk 1½–2 cups cheese *

Bring a large pot of water to the boil. Add salt and then the pasta. Cook until al dente.

While the pasta is cooking, melt the butter in a medium-sized pot and then add the onion and leek. Cook gently for 10 minutes or until the onion and leeks are soft.

Add the flour, mixing well and continuing to cook for 2–3 minutes before adding ½ a cup of the milk, stirring continuously to avoid getting lumps. Finally, add the remaining milk and cheese and continue to cook and stir until the sauce is thick. Check for seasoning and adjust accordingly.

Drain the cooked pasta and mix with the cheese sauce. Pour this into an oven proof dish and top with the breadcrumb topping. Bake in a moderate oven until the crumbs are golden brown and macaroni is bubbling. *I use whatever combo of odds and ends I have in the fridge.

BREADCRUMB TOPPING 150–200g bread (I used day-old sourdough) handful of flat leaf parsley 25g cold butter, chopped extra cheese (Parmesan, including the rind, or Brie work well) Place all the ingredients in a food processor and mix until a fine breadcrumb consistency.

PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ

Cheese Soufflé

A soufflé seems daunting but it really is just about getting the basics and perhaps your timing right. If you plan to serve it at a dinner party, prepare your ramekins and cheese sauce ahead of time, adding the whipped egg whites just before you pop them in the oven. Once cooked, serve immediately.

The recipe below makes six 1-cup capacity dishes, perfect for an entrée, or four 1½-cup dishes, making a great lunch-size dish.

100g butter, plus a little extra for greasing dishes

Gradually add the milk while continuing to whisk over a low heat until the sauce thickens. Take off the heat and mix in the cheeses and cayenne pepper. Add the egg yolks one at a time, stirring well between each.

½ cup flour 1 cup milk 1 cup grated cheese (a sharp cheddar is perfect)

In a clean, dry bowl beat the egg whites until they form firm peaks.

Fold a quarter of the beaten egg whites into the cheese sauce mixture.

Gently fold in the remaining egg whites being careful not to lose too much volume.

2–3 tbsp grated Parmesan pinch of cayenne pepper 4 (size 7) eggs, separated Preheat the oven to 190°C. Generously grease the dishes with butter, ensuring you get every angle.

Place in the fridge to chill.

Melt the 100g butter in a small pot. Add the flour and cook, stirring continuously for one minute.

Spoon the mixture between the greased dishes, place on a baking tray and bake for 20–25 minutes. Don’t be tempted to open the door to check the progress until the last five minutes, simply watch them grow through the window.

Once cooked, place on plate with a rocket salad and a dollop of your favourite relish.

PERSONALISED STYLE S E S S I O N S N O W AVA I L A B L E $80 per hour + receive 20% off Bridget Bonnar clothing* Discover your unique style and feel beautiful and confident from the inside out. Style director, Deborah Parker will help you learn to love your body shape by finding out what styles suit you. *valid for three months from your session

B O O K YO U R S E S S I O N T O D AY !

Great Gift Idea

PH 0278549695

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

Easter FEAST RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

Even though Wayne Good from Arkanda Living and Interiors has been very busy moving house, opening his new shop, taking a flying visit to Paris to see the latest design trends and working on an exciting project in India, he still managed to share a couple of delicious Easter inspired recipes with us.

C H O C O L AT E - C R U N C H

Torte

W I T H P I STAC H I OS & DRIED CRANBERRIES

This decadent torte is a great dessert. Make it ahead of time for a no-fuss dessert.

225g good quality dark chocolate, broken into pieces 1 cup unsalted pistachios ½ cup dried cranberries ½ cup raisins 3 tbsp dark rum 50g butter 150ml whipped cream 225g oat biscuits roughly chopped cocoa powder to dust crème fraiche to serve The day before, place your raisins and cranberries into a bowl with the rum and set aside.

The next day, place the chocolate and butter into a double boiler or large heatproof bowl and sit it over barely simmering water. Allow the chocolate to melt very gently—this should take about 6 minutes or so, and should look shiny when melted.

Remove from the heat and set aside for 2 to 3 minutes.

Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets!

Discover more at www.arkanda.co.nz

Carefully fold in the whipped cream, fruit soaked in rum, the pistachios and finally the chopped biscuits. Pour into a well-oiled, loose-bottom tin.

Cover and chill for at least 4 hours.

To serve, carefully remove from the tin, dust with cocoa and slice.

Serve with crème fraiche.

PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ

BUTTERFLIED

Leg Lamb OF

WITH A SPICY PECAN AND MAPLE RUB

Lamb, a Kiwi favourite and a traditional Easter dish. This version is bursting full of flavour and can be served with a late autumn salad or your take on roast veg.

1 boned and butterflied leg of lamb (Get yours delivered direct to your door from www.greenleabutcher.co.nz) ¼ cup toasted pecan nuts 3 cloves garlic 1 tsp paprika 1 tsp cumin

1 tbsp coriander seeds ½ tsp chilli powder 2 tbsp maple syrup salt and pepper 100ml olive oil grated rind and juice of a lemon 1 cup good lamb or beef stock

In a food processor, place the pecan nuts, garlic, paprika, cumin, coriander seeds, chilli powder, salt and pepper. Process to a fine texture.

Add the maple syrup, lemon rind and juice, and the olive oil. Process to a fine paste.

Rub the paste on both sides of the lamb and place onto a rack above a roasting pan.

Place into a preheated oven of about 190°C fan bake for about 20 minutes.

Turn the lamb over and cook for a further 20 minutes or to your liking.

Remove from the oven, cover and rest for about 15 minutes.

While this is happening, add your stock to your pan and place onto the hob.

Bring to the boil, scraping all the bits off the bottom of the pan. Reduce until it goes slightly syrupy.

Pass through a sieve and serve with the lamb.

PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ

marshmAllow RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

Easter is not only a good excuse to eat chocolate but also a great opportunity to have some fun in the kitchen with the kids.

MARSHMALLOW

Growing up we would spend hours decorating our Easter baskets to wake on Easter Sunday, eager to hunt down where the Easter Bunny had hidden them, after having filled them of course.

½ cup icing sugar

This Easter we are starting a tradition to make our own eggs, and this marshmallow recipe is perfect. Coloured and flavoured, the young ones can simply press out shapes with a cookie cutter. Older kids can attempt the chocolate coated eggs.

4 sheets of gold gelatine leaf ½ cup hot water ½ cup sugar 1 tsp vanilla extract

Soak the gelatine in cold water.

In a small pot dissolve the sugar in the water. Squeeze out the water from the gelatine and stir into the sugar syrup. Bring to the boil and simmer gently for six minutes then take off the heat and allow to cool for 5–10 minutes.

Add the icing sugar and vanilla and beat with an electric beater until thick and creamy.

TO MAKE MARSHMALLOW SHAPES

Sift ¼ cup cornflour and ¼ cup icing sugar onto an oven tray or board. Pour the marshmallow on top and allow it to set before cutting into desired shapes.

Use a heaped tbsp of freeze-dried fruit powder to flavour and colour the marshmallow.

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

CHOCOLATE MARSHMALLOW EGG Before making the marshmallow, coat chocolate egg moulds with melted chocolate and allow to set.

Make the marshmallow and pour into the moulds. If you want to make a ‘yolk’, make a small indentation in the middle on each egg and fill with caramel. (I used Bonne Manan Caramel, available from La Cave on Riverlea Road, Hamilton).

Sandwich the two sides of the eggs together and allow to set overnight before carefully taking out of the mould.

We got our bunny shaped cutter and chocolate moulds from www.sweetpeaparties.co.nz

PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ

Your

mushroom supply specialists

THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK 0800 346 3366 027 241 3090 | gus.tissink@bidfood.co.nz

Meatless

Mondays

JOIN THE REVOLUTION!

Great for your health, wallet and the environment.

Sign up to our Meatless Monday newsletter and get a great meat free recipe delivered to your inbox each week.

www.nourishmagazine.co.nz

NOURISH | review

Damson WORDS VICKI RAVLICH-HORAN | IMAGES SALLY TAGG

PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ

There is no denying the power of food. The power to heal, to bring joy, to bring people together and as Lynda Hallinan illustrates in her latest book, Damson: From Hedgerow to Harvest, to evoke memories. “For me,” Lynda writes, “the damson is a tiny Tardis, capable of instantly transporting my taste buds back in time.”

Lynda is quite possibly one of New Zealand’s most well-known gardeners. Having spent half her life writing about gardening, Lynda, the past editor of New Zealand Gardener, now describes herself as an author, broadcaster, amateur home-brewer, pickler, preserver, part-time farmer, occasional farmers’ market stallholder and mad-keen gardener. She lives on a 65 acre small-holding in the Hunua Ranges, south of Auckland where she gets to grow to her heart’s content.

While no one doubted Lynda’s ability to write a book on damsons, some questioned why she would. Lynda admits the project took longer than expected and was a bit of a running joke among friends.

When she asked Jonathan Milne, her editor at The Sunday Star Times, for some time off to complete the book, Lynda says, “There was a pregnant pause before Jonathan said, ‘Not to be rude but seriously, who is going to buy an entire book on damsons?’” While Jonathan may have been sceptical, Lynda’s family were getting bored with her research, she says, testing their limits! “Wanna know something really interesting? I’d ask my sister, Brenda,” Lynda recalls, “Depends, she’d reply, rolling her eyes. Is it about damson plums?”

The book, 250 plus pages dedicated to damsons, is credit to

PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ

Lynda’s knowledge and research. The history of the damson, its pedigree, traditions and conservation are all documented in Lynda’s personable style. Peppered through the beautifully presented pages are little facts, anecdotes and recipes.

Lynda has met growers in England and New Zealand and shares their stories as well as instructions on how you too can grow a plum tree with confidence at your place; covering planting, staking, pruning and disease. Then once the hard work is complete and you are ready to harvest, the last few chapters of the book are dedicated to enjoying the fruits of your labour from damson gin to jam, sauce to cobbler.

No stone unturned Proof that this is a complete book on the damson and true testament to Lynda’s love affair of this little plum are the pages dedicated to the pip, including how to turn them into a musical instrument! This autumn immerse yourself in Damson by Lynda Hallinan even if it is to discover how you can fall in love with something as simple as a plum!

Damson by Lynda Hallinan $49.95 from foggydalefarm.co.nz or good book retailers

STICKY PORK RIBS

IMAGE LUCYPARISSI/STOCKFOOD

1 cup homemade damson or plum sauce ½ onion, minced ¼ cup soy sauce ¼ cup brown sugar 2 tablespoons lemon juice 1 tablespoon malt vinegar 1 tablespoon crushed ginger 1 tablespoon crushed garlic 2 tablespoons sesame oil 1kg pork ribs Place all marinade ingredients in a resealable plastic bag or container large enough to fit the ribs. Shake or stir to mix. Add ribs and leave to marinade in the fridge for two hours prior to cooking.

Preheat oven to 180°C. Line a roasting dish with two layers of foil, remove the ribs from the marinade and place in the middle of the foil, wrapping into a parcel. Cook for 1 hour, or until tender.

Meanwhile, pour the marinade into a pot and bring to the boil, simmering for 5-10 minutes to reduce.

Unwrap the foil and finish the ribs under the grill or on a barbecue, basting every few minutes with the reserved sauce, until they are sticky and sizzling. Cut into individual ribs to serve.

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS BALLOONS OVER WAIKATO Over 130,000 spectators over 5 days will enjoy the amazing site of balloons ascending through the Waikato sunrise from 7.00am every morning and Hamilton's biggest night out at the Zuru Nightglow, where the balloons glow to orchestrated music finishing with the best fireworks display in town!

Tuesday 19th - Saturday 23rd March www.balloonsoverwaikato.co.nz MEET ELEANOR OZRICH Join Eleanor from My Petite Kitchen, at Kitchen Things Hamilton, for the Waikato launch of her latest book, Homemade.

Eleanor will demonstrate a few of her recipes while talking about living a life less complicated.

Wednesday 27 March, 5.30pm Tickets are $15–$40 via eventfinda THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.

March 31 2019 Hamilton Gardens – Rhododendron Lawn www.thegreatpumpkincarnival.co.nz THE GREAT NZ FOOD SHOW Showcasing the best in food, wine, delicious edibles and innovative products including cook-offs, chef demos and classes.

4–5 May, 9am–5pm Claudelands Events Centre, Hamilton Tickets and more details at www.greatnzfoodshow.co.nz

FEAST WAIKATO Dishing up a wonderful weekend in the Waikato. See what’s on the menu and to buy tickets to some of the great events go to www.waikatofoodinc.com/ feastwaikato 5–7 April FALLS RETREAT GARDENING WORKSHOPS Edible Gardening for Beginners Ideal for beginner gardeners needing inspiration and advice!

Saturday 13 April, 9.30-12.30 $75 pp includes interactive workshop with take home notes, drink on arrival and light lunch.

Composting and Worm Farm Workshop Reduce food and garden waste by starting your own compost and worm farm.

Saturday 13 April, 1–3.30pm $60 pp includes interactive workshop with take home notes, drink on arrival and light lunch. Bookings essential www.fallsretreat.co.nz ONE WONDERFUL DAY A boutique wedding fair full of inspiration, atmosphere and authentic connection with experienced and trusted local wedding suppliers.

Saturday 11 May 2019 The Atrium at Wintec House, Hamilton www.onewonderfulday.co.nz

Relish every drop

MAKE THE MOST OF EVERY SPOONFUL

Mix crème fraiche or mascarpone with the last of your jam and use to top pikelets, scones or sandwich between two cakes

Homemade jams, jellies, vinaigrettes, dressings, chutneys, sauces, mustards. Real food made by real people.

5 MAIN ROAD, TE K AUWHATA | WWW.PEPLERS.CO.NZ | 07 826 3838 |

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

Peplers

SITIVE OUTCOMES NEW IN A DIRECTIONS AND POSITIVE OUTCOMES IN A SS YOU LOVE. LIFE AND BUSINESS YOU LOVE.

272 349 560 nervisions.com

07 838 2825 | 0272 349 560 yolanda@yolanda-innervisions.com

DIRECTORY

ervisions.com www.yolanda-innervisions.com

NOURISH | directory

DIRECTORY FOODIES EAT WITH THEIR EYES FIRST. SERVE IT UP TO THEM IN NOURISH MAGAZINE.

Advertising in Nourish Magazine WORKS. Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.

Combining creativity with expertise.

Combining creativity with expertise.

CONTACT: VICKI 021 651 537 | 07 847 5321

vicki@nourishmagazine.co.nz

07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz

07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz

TA U R A N GA

NEVER MISS A

Copy!

New team, new New dream. team, new TA S T I N Gdream.

A creative, inspired a laAcarte creative, dining inspired a la carte dining TOURS AND service. experience and exceptional experience service. and exceptional

CHARTERS

Extensive beverage list of wines, beers, Extensive cocktails beverage and mocktails. list of wines, beers, cocktails and mocktails.

Subscribe for just $45 and get your slice of EPICUREAN EXPERIENCE 12 CHURCHILL ROAD, TAURANGA | 07 579 9781

A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS

Fresh, Local Flavour

LET US CREATE A UNIQUE EATERY & BAR EXPERIENCE FOR YOUR Now open for Breakfast, Lunch & Dinner MON Now - FRI open 7am fortoBreakfast, Late | WEEKENDS Lunch & Dinner 9am to MON Late - FRI 7amGROUP to Late | WEEKENDS 9am to Late

FOLLOW US ON FACEBOOK & INSTAGRAM

direct to you letterbox.

0 Church Rd, Te Rapa, Hamilton p. 07 850 9339 60 Church e. eat@embereatery.co.nz Rd, Te Rapa, Hamilton www.embereatery.co.nz p. 07 850 9339 e. eat@embereatery.co.nz www.embereatery.co.nz

E.CO.NZ

PLUS we’ll send you a free Nourish Jute bag with your first copy.

PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ #nourishmagazine

07 544 1383 tgatastingtours@xtra.co.nz Email to subscribe to our mailing list

tastingtours.co.nz

If you’re reading this so are your potential customers!

nourishmagazine/subscribe

Talk to us about being seen in Nourish.

Email vicki@nourishmagazine.co.nz

PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ

Hot Cross Buns

Get in quick BEFORE THEY'RE ALL GONE!

NORTH STORE 2B GORDONTON RD, CHARTWELL, HAMILTON 07 4445249

HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043

BAKERY STORE 236 KAHIKATEA DR, HAMILTON 07 847 1206

HAMILTON EAST 373 GREY ST, HAMILTON 07 444 4099

CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142

WWW.VOLAREBREAD.COM

TE AWAMUTU STORE 299 ALEXANDRA ST, TE AWAMUTU 07 777 8019