M E AT L E S S
ISSUE NO. 39 AUTUMN 2020
ISSUE NO. 39 AUTUMN 2020
A MEATY DEBATE Olive Them
BEYOND GEYSERS THE POP-UP THATâ€™S
FRESH LOCAL FLAVOUR WAIKATO, NZ
The Waikato’s finest retirement showhome is now open!
Over the past 30 years Sanderson Group has built hundreds of high-end retirement homes, but we can confidently say this new home is the most luxurious and well appointed home we’ve ever built. If you’d like to get a taste for what you can expect from your new home at Tamahere Country Club – come along any day and take a look for yourself – you won’t be disappointed.
Showhome open every day from 10am-2pm (excluding public holidays)
For sales enquiries or to book a special showhome viewing outside normal hours, call Sandy Turner on 0800 82 62 43.
EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Rachel Hart, Kate Underwood, Kate MonahanRiddell COVER IMAGE Ashlee DeCaires PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan email@example.com 0210651537
regular 6 7 44 46 51 56 58 80 82 83
Vic’s Picks News Gardening Herbs Nourish Kids Fitness Travel Book Review Events Directory
features 8 10 12 14 21 24 28 52 60 73
Feast Waikato Propellor at Jet Park Fat Kiwi Fresh Grower The Pop-Up Taking Over Opinion – A Meaty Debate V on Wheels A World of Opportunity Rotorua – beyond geysers Whizz Bang Bao
recipes 16 18 31 32 34 38 40 47 65 68 77
Three Ways with Bellaverde Caulilini V on Wheels Falafel Vegan Alternatives Vegan Easter Vegan Mushroom Tart Meatless Monday Garden Salads Chillies Passionfruit Olive Them
1 The Boulevard, Hamilton WWW.WINGER.CO.NZ (07) 838 1249
Welcome to Nourish Magazine Wow, can you believe we are a quarter of the way through 2020? I remember being a young’n and trying to work out how old I would be in the year 2000—the year 2020 was well beyond my imagination. How time flies—and stops for no one. 2020 marks some milestones for me. My daughter just started school, and this year, my other baby, Nourish, turns ten. These are both achievements I am very proud of. Both have required hard work, dedication and love, not to mention lots and lots of support from those around me. As I sit here at 11p.m writing this, I am reminded of a promise I made at the start of the year to find more balance, spend more time with those I love, savour each moment. And hasn’t the summer we have just had been the perfect time to do just that? It’s those long weekends, extended days swimming, the impromptu drinks that turn into dinners, it’s the concerts and daytrips that are why I am working into the night trying to catch up. A deadline waits for no one, not even the editor! In the spirit of savouring every moment this year, I plan to do more travel. And you can join me! In September I am taking a small group to Vietnam to experience the amazing food, culture and history, with a little beach time and shopping thrown in. For more details go to our website. We’re also working on more tours in 2021, so if there is somewhere you are keen to go let us know. What I have really enjoyed this summer though is hanging out in
our wonderful slice of paradise. We spent some time in beautiful Rotorua (see page 60) and came home with a list of places we want to go back to next time. In the spirit of savouring what is here, on page 8 read about the great events for Feast Waikato and on page 21 learn about Kitchen Takeover, the pop-up dining experience you don’t want to miss out on. In this issue we have gone meat free and on page 24 I debate the meaty topic of veganism. It’s an emotive topic and one I believe we will be debating for many years as the world grapples with some tough issues. Whatever your standpoint, opening your mind to new ideas can never be a bad thing, so I urge even the diehard meat eaters out there to try some of the delicious dishes in this issue, they may be missing the animal products but it is you that will be missing out if you close your mind and mouth.
Vicki Ravlich-Horan Editor
FOLLOW US nourishmagazine
UNCOVERING THE BEST
IN THE WAIKATO 18TH MAY – 7TH JUNE WWW.WAIKATOFOODINC.COM/MELT
PROUDLY SUPPORTED BY
PAGE 5 | WWW.NOURISHMAGAZINE.CO.NZ
Vic's Picks NOURISH VIETNAM HOLIDAY We’re doing it again. A few years ago, we took a small group to Fiji for a fun foodie holiday and now we are off to Vietnam. Join me for this delicious holiday discovering the delights of this amazing country. Don’t worry, you don’t have to be a great cook; you just have to have an appetite for discovering new things. For more details go to www.nourishmagazine.co.nz or email firstname.lastname@example.org.
MAKE EASTER ENCHANTING Make the little ones work for their chocolate this Easter with an Easter Hunt. Sweet Pea Parties (www. sweetpeaparties.co.nz) will have what you need if you are going to be making themed cupcakes or attempting your own Easter eggs as well as these super cute sprinkles. Designed to put on cakes etc, they would make a fun Easter Bunny trail.
THE GREAT NEW ZEALAND FOOD SHOW Back for another year the team at the Great New Zealand Food Show have cooked up a wonderful programme. Joining some of your favourite local chefs in the Heathcote Appliance Cooking Theatre is Nadia Lim. The Wintec team are back with their hands-on cooking classes. Tickets for these go on sale in early March. Plus, there will be a full selection of deliciousness to tempt all taste buds from raw treats to sweet treats, natural and organic, artisan and free range.
The Country Providore also have a beautiful range to make this year’s Easter hunt something special, while La Cave have some Easter treats for the grown up with a range of French and Belgium chocolates and Mathez French chocolate truffles.
JOIN WAYNE GOOD
Great New Zealand Food Show, 2–3 May www.greatnzfoodshow.co.nz
It’s not Christmas, but Wayne is back in his kitchen with some fab new classes this autumn.
French High Tea with Flowers class on March 21 and Chutneys and Preserves class on March 28. Contact Wayne to reserve your place on 021 898909.
This Mother’s Day (Sunday 10 May), spoil Mum with breakfast in bed. La Cave on Riverlea Road have a beautiful range of frozen French patisseries that can be quickly baked for the perfect morning treat. While there you can pick Mum up a bottle of Champagne or gorgeous French soap. The team at the Country Providore have also got Mum in mind with a range of beautiful gift baskets, or of course you could take her to lunch at Punnet Eatery.
PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ
CONGRATULATIONS To Matt McLean from Palate who recently celebrated 15 years in business. Another accolade to add to his long list of awards.
INTERIOR TRENDS FROM WAYNE GOOD Every January we head to the northern winter to be inspired and get the heads up on what trends are emerging for interior design at the Deco Off and Maison et Objet Design Fairs in Paris. This, we believe, is an investment, bearing in mind our isolation here in New Zealand, which can make one very insular and predictable with interior design. Certainly, the many hours spent on an aircraft to get there really can make one wonder, why am I doing this? But the minute we set foot in the many glorious Paris showrooms, with companies from all around the world, it becomes instantly obvious why we are there. Here we will view the latest collections of fabrics, make our selections for our studio in Cambridge and just soak up the atmosphere. My regular catch up with Tricia Guild (Designers Guild) is always a highlight, and as it is Designers Guild’s 50th anniversary this year, the 2020 Spring/Summer collection was something very special. Samples are in our studio now. Paris also makes us constantly realise there is so much more choice than the white, white, white that graces so many homes in New Zealand. Why do we do this? I don’t!
At the end of the day, there is something out there for everyone. One must feel comfortable and happy with decisions made for their home, but why not make 2020 the year to step out and bring a bit of excitement to your interior! www.arkanda.co.nz
SURREALIST GARDEN The newest addition to Hamilton Gardens' fantasy collection, the Surrealist Garden opened this February. Inspired by Surrealism, an artistic movement popular in the 1920s and 30s, the garden feels like another world. Surrealism explores the mystery behind dreams and the subconscious mind, largely inspired by Sigmund Freud. With a giant white door, garden tap and more as you step inside, you may feel you have suddenly shrunk. But scale is not the only mind bending trick this garden has to offer! This is a garden you don’t see but experience.
The palette for 2020 is definitely earthy. Forest green, camel, brown, orange and pinks, highlighted with gorgeous botanical patterns, vivid prints and very definite textures; boucle in fact is huge. Dramatic mixing of colours with fabrics and wallpapers can truly add drama and impact to a room. It can be subtle, so white walls yes, but a bit of drama in the form of gorgeous drapes or wallpaper, can set a room alive. Another trend I observed is the use of trimmings, especially heavy fringes on drapes and lampshades. The fringes give real movement to drapes and conjure up images of 1920s flapper dresses. Feature lighting made a very strong presence, along with the most exquisite furniture, although perhaps a bit more conservative and traditional than I have seen at previous shows. Highly polished timber mixed with bronze metal finishes with a lot of amazing products are being produced in Portugal (catalogues available in our studio).
PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ
WAIKATO A P R I L 2 NDâ€“ 5 TH
Waikato Food Inc’s second annual Feast Waikato kicks off on the 2nd of April. This year’s programme includes four days and nights packed full of fabulous foodie fun from spectacular dinners to long lunches, markets and classes. The CBD Events Progressive Dinner is back. This flagship event which sold out last year sees diners move en masse from one eatery to another as their dinner progresses. In addition to the many individual events, there are two hubs, one at Victoria on the River and another at the Hamilton Gardens. HAMILTON CENTRAL VOTR HUB Food Truck Friday, Foodie movies (from 10am to 10 pm) on the Saturday and then the country comes to town market on Sunday means VOTR will be humming all weekend long. HAMILTON GARDENS HUB Kicking off on Friday is a Waste Watcher long lunch in the Vegetable Garden with all funds raised going to Kaivolution. Taking the afternoon off work will definitely not be a waste! Friends of the Gardens are putting on a special high tea in the Victorian Glasshouse to raise funds for the new Egyptian Garden. Also on Sunday Densie Irvine chews the fat with interesting local foodies, Lynda Hallinan talks fruit and veg, while the lawn around the glasshouse is taken over with the vintage and arts fete and cookbook sale. The Gardens resident foodie Lizzie is also giving foodie themed guided tours throughout the weekend. Note: if you’d like a stall at the vintage and art fete or cookbook sale email email@example.com.
F E AT U R E
KITCHEN TAKEOVER The Mount’s hottest ticket, Kitchen Takeover, debuts in the Waikato for Feast. This gastronomic experience will sell out so don’t miss out, get your tickets quick! OUTSTANDING IN THEIR FIELD LUNCH Award winning chef Andrew Clarke has put together a lunch celebrating just a few of the outstanding producers in the Waikato. This will be a lunch to savour. LEARN Enjoy an afternoon with Emma Galloway and discover the delights of cooking vegetarian or join Fiona Hugues for her popular class on sourdough. The team at Punnet are letting you in on the secrets behind their signature breakfast while Matt from Fill a Bowl is taking you through making a delicious healthy salad bowl. Over the Moon Dairy will teach you to make Brie and halloumi while Megan from Red Kitchen is at Kitchen HQ sharing some of her favourite recipes. OTHER HIGHLIGHTS · Bearded Weasel’s chicken eating competition · Hayes Common’s Feastival · Rise and Shine Bootcamp and Breakfast at the Lake · Our Land of Milk & Honey Cream Tea and farm visit For the full line up and to buy tickets go to www.waikatofoodinc.com/feastwaikato
FOR THE ultimate CHEESE TOASTIE! With our award winning cheeses, proudly made in the Waikato.
A VA I L A B L E A T A L L G O O D C H E E S E S T O R E S
PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ
PROPELLER at Jet Park WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES
PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ
Propeller Restaurant & Bar is a short walk to Hamilton Airport, and before you trundle across to catch a flight you can fuel up from head chef Manish Kamath’s family-friendly bistro menu. But if you’re not travelling, you can drop into Propeller for a meal anyway. Enjoy pork buns, chicken tacos or pan-fried dumplings for lunch, or lamb shank, T-bone steak, pan-fried salmon or grilled chicken burger for dinner. Tasty, fresh dishes, all served in the newly refurbished restaurant named after a vintage Hawker Hind aeroplane propeller gifted by the previous owner. The proudly displayed wooden propeller is dated 1933, but the restaurant has a smart 21st century fit-out and is an oasis of calm in the midst of the take-offs and landings nearby. On this Thursday lunchtime, there’s a table tucking into Manish’s kaathi rolls: egg roti with potato and chicken stuffing, slaw and peri peri sauce. Says chef, “I wanted a homely menu, something wholesome and healthy. We’ve kept things simple.” Propeller Restaurant & Bar is at the airport’s Jet Park Hotel. Jet Park Hotels operate hotels at Auckland Airport and Rotorua, and last year it took over the management of the Hamilton hotel, owned by Waikato Regional Airport Ltd. Jet Park’s done an extensive multi-million dollar upgrade of the 62 rooms, restaurant, bar and conference facilities, and the revamped 25-year-old property has recently achieved a four-star Qualmark rating. Hotel manager David Latu and head chef Manish have been on the Hamilton team since Jet Park took over last May. David previously worked for Heritage Hotels in Auckland; Manish has been with Jet Park in Auckland for the past four years. Ask them about the move to Hamilton, and they answer almost in unison: “Loving it.” David is a long-time Chiefs rugby supporter and is a cousin of the late All Blacks and Chiefs star Sione Lauaki. He knows the Waikato well and is currently enjoying a rural lifestyle while Manish lives in town. “I’m from Mumbai,” Manish jokes. “The country would be a little bit quiet.” Manish’s early training in Mumbai hotels covered all aspects of hospitality; he majored in baking and patisserie, and as Jet Park’s business builds in Hamilton he will look to extend the menu and introduce theme nights such as Indian, Pacific Islands, vegan, barbecue and more. “We’d like to celebrate all cuisines here.”
F E AT U R E
brownie, served in a heated cast iron dish with icecream, and chocolate ganache poured over it. The aromas and flavours are delicious (and decadent), he says. David says there will be many opportunities for Propeller to shine in its unique location at the gateway to the Waikato. First, he says, they want to break the myth of a hotel restaurant being only for hotel guests. While many meals are served to travellers before and after flights, he also sees Propeller as a destination for its local community. Manish says as word has spread about Propeller, they’ve had people come in from “just up the road” who didn’t know it existed. The 60-seater restaurant is open for breakfast and dinner seven days, and for lunch Monday–Friday. Jet Park also has Koura Café adjacent to the reception area, offering tasty, fresh cabinet food. Conferences and special events are all catered from the extensively upgraded Propeller kitchen. With the aim of fostering community links, Jet Park has joined the Waikato Chamber of Commerce, the Cambridge Chamber of Commerce, and hospitality promotion group Waikato Food Inc. The team is also shopping local for ingredients: Propeller has Hamilton’s Good George beer, its cheese comes from Mercer, outdoor furniture is made by local firm Black Dog, and the hotel’s original art works embrace Waikato themes. David says Jet Park owner Liz Hermann has played a big part in the colourful refurbishment of the restaurant and hotel premises, and she also takes a keen interest in her staff. “She has created a huge family environment among staff. This is all part of Jet Park’s philosophy of being a family friendly hotel with play areas for children as well as pet-friendly rooms in all its hotels.” David’s informal hotel tour takes in the newly refurbished bedrooms, conference facilities, tennis court, swimming pool, gym and an outdoor green space with picnic tables. He’s proud of the progress Jet Park has made in its first few months. “It was always going to be a busy old year. We’re getting out and about, learning what’s available in our region. There are massive opportunities here.” Jet Park Hotel Hamilton Airport, 201 Airport Road, Hamilton Airport 3282. Phone: 0800 538 466, +64 7 843 8412, firstname.lastname@example.org | www.jetparkhamilton.co.nz
David recommends Manish’s signature dessert, sizzling chocolate
PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ
F E AT U R E
FAT KIWI WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Fresh vibrant salads, hearty bacon and egg pie, homemade pork fennel sausage rolls and beautiful vegetarian risotto balls sit beside gigantic slices of cream cheese-iced carrot cake, tempting custard squares and healthy bliss balls in the over-flowing cabinet at the Fat Kiwi in Otorohanga.
lack of places to eat in Otorohanga.
The custard squares are made by Yvonne, one of the Fat Kiwi’s SPONGE KISSES
PLUM AND AMARETTO SEMIFREDDO The site, although totally transformed now, holds a few memories for “I had my twenty-first I met my partner here.” And TheJaimee. perfect summer treat. Make this ahere. few days ahead and impress your guests when you the end of the meal. find orstrong don’t at one stage her bring auntythis ranout theathotel and lived on Can’t site. With like to Amaretto biscuits? Use meringues, making free too! ties the community andleftover great reputations, there itisgluten little wonder 3 egg whites the local support has been tremendous. “It’s been amazing,” says Jaimee who, at just five weeks in, doesn’t know where the time has ¾ cup sugar gone. ½ cup water
bakers, and are something she’s a bit famous for in these parts.
I found a gorgeous patty pan tin in a second-hand store and just had Yvonne’s not the only legend here though, team was behind to make something in them. Thisaround easy, light cupcake typethe mixture the FatasKiwi includes Simpson owns Fat and Pigeon, perfect the little cakesMelanie kept the shape well.who Paired withthe cream 40ks down the road in an Piopio. the plum curd they make impressive afternoon tea treat. If you don’t happen to have a vintage tin, a ginger gem pan is perfect.
The Fat Pigeon, now in its 11th year, is legendary. This welcoming cafe with faultless Ozone coffee and a cabinet stacked full of ½ cup sugar delicious food has been the favoured stop of those travelling 1through egg to Taranaki as well as the beating heart of the small town 1for cup self-raising flour over a decade. 75g butter, very soft
1 tsp vanilla extract
Joining Mel in the Fat Kiwi is Jaimee Poole, who also comes with
½ tsp ground cardamom a long pedigree in the (optional) hospitality industry. Mel and Jaimee go way ¼ cup milk grew up with Jaimee’s aunts and uncles and when Mel back—Mel
200g mascarponeBosco’s in Te Kuiti a young 16-year-old Jaimee came was managing
tocup work for her. ¾ cream
Beat the butter, sugar and vanilla until lightand andfound pale. Add the egg and mix Jaimee went on to study in Hamilton herself working until well combined. Fold in the dry ingredients along with the milk.
at the likes of The Cook before returning to take over from Mel as
Divide the of mixture between 12 left pattytopans andFat bake at 180°C 10–12 manager Bosco’s, whenthe Mel set up Pigeon. “Ifor should minutes. They should be a light golden colour and when you insert a have trained as a chef,” says Jaimee as she reels off her CV. skewer it should come out clean.
Fast forward a few and the pair were Whisk the cream andyears mascarpone together untilworking just thick.together again,
now the at the FatinPigeon. conversation with local Pipe cream a circle A around the outside of half thebusinessman kisses and fill the Alan Buckman a possible Fat Pigeon in with Otorohanga had Mel centres with a bigabout spoonful of plum curd. Sandwich the remaining pondering when Jaimee, maternity kisses and serve dusted withon icing sugar. leave with her second child, was having the same thoughts and messaged Mel to lament the
The Fat Kiwi (could there be any other name?) was born. A site was found, the old commercial hotel. “When I saw it, I knew the location was perfect,” says Mel. For those travelling through town from Hamilton or Te Awamutu it might appear tucked out of the way, but a huge proportion of traffic come from Auckland via Pirongia missing the main street of Otorohanga, yet they will now pass the Fat Kiwi.
300ml creamto the fabulous cabinet offering, there is a full menu In addition 2 cups crushedoptions. Amaretto“Ibiscuits good food storescatering,” like Vetro plus catering put one(available post on at Facebook about or Dante’s in Cambridge) Jaimee says as she shows me a pile of enquiries, “and I was ½–1 cup plum You’ll puree also find fresh take home meals in the fridge bombarded.” with a different each chilli con carne chicken Put the sugar in aoption pan with the day, waterfrom and dissolve over a lowtoheat. Boil for 5 minutesorormeatballs until the mixture reaches 120°C on ais cooking thermometer. korma and spaghetti. “Jaimee amazing,” beams Mel. “She is the really food.” in a stand mixer. With the Whisk eggpassionate whites until about stiff, preferably beaters running, carefully pour the sugar syrup onto the egg whites,
In addition to thick. their own offering, the cafe sells an interesting array whisking until of goodies, most with a great connection to the area, from the local In another bowl, softly whip the cream, then gently fold in the egg whites. honey to the art on the walls by Piopio artist Jo Gallagher. The Finally, fold in the plum curd and crushed biscuits. fresh flowers on the tables are grown just up the road, the bread is Pour into a lined 20x11cm loaf tin linedwhile with cling film. Cover andcomes freeze baked fresh in Hamilton by Volare the Ozone coffee overnight. from the other direction in Taranaki. Whatever direction you are coming from make sure you stop at the Fat Kiwi and check them out. Fat Kiwi 10 Te Kanawa Street, Otorohanga
A cottage industry, made in Hamilton Dressmaking, Tailoring, Alterations, Manufacturing
Feisty Needle 07 854 9693 | feistyneedle.co.nz
Dresses, blouses & skirts
534 River Road, Hamilton
PAGE 13 13 || WWW.NOURISHMAGAZINE.CO.NZ WWW.NOURISHMAGAZINE.CO.NZ PAGE
FResh GROwER WORDS VICKI RAVLICH-HORAN
You’ll recognise the face—if not the real thing then the caricature from the Fresh Growers packaging. Putting his name and face to his range of greens is just one of the innovative moves that Allan Fong has made to grow the business started by his father and grandfather. A family business, with the fourth generation coming on, Fresh Growers’ roots began when Allan’s grandfather and father arrived in New Zealand in the 1940s. They began as labourers in market gardens before the Fong clan created a co-op with other families from their village in China. With the premise of Hop-Lee, together we benefit, the group began growing in Parnell then Panmure before moving to Pukekohe. Over the years, as the families expanded, they would branch out on their own—and in the 1960s that’s exactly what Allan’s family did. At the time, growers expanded by borrowing from the markets, this in turn locked them into supply contracts. When Allan joined the business, he borrowed from the rural bank. This was the first of many moves which would set the family business on a path which has seen it not only grow but flourish. The Fresh Grower is the last of the Fong clan of market gardeners still growing. By borrowing from a bank, Allan had more freedom with what he grew and how he marketed it. And what the Fresh Grower grows has been a key difference. “Desperation,” Allan laughs, was the real motivation to do
PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ
something different. “We were getting too small to be mainstream,” he says. Allan believed there were markets to tap into, younger people who had travelled, rising demand from the increase in ethnic cuisines. I’m sitting in the Fresh Growers office with Gus Tissink from Bidfresh Hamilton. Allan ducks to the kitchen to show us a daikon (Japanese radish) they are currently experimenting with. Growing something different can be a risky business, don’t sell it and it will literally rot in the field! Which is why relationships with those like Gus are important. Convincing the public to buy tonnes of daikon would be an expensive task yet introducing chefs to an interesting new ingredient is not so. “Restaurants and chefs lead food trends,” says Gus, “and chefs are always interested in new ingredients, so it
N O U R I S H | F E AT U R E
is great Allan will take a punt on new products.” The daikon, Allan says “is absolutely stunning!” Char it and serve with soy and wasabi Allan suggests. Bunching onions, a cross between spring onions and leeks, is another product he saw when in Europe and would love to grow.. But is there a market for them he asks Gus? A product that has proved popular is Bellaverde. A favourite with chefs, Allan sells around 70% of the Bellaverde he grows into food service, even after spending a lot of time marketing it at food shows and in supermarkets, introducing the public to this sprouting broccoli. Originally called and promoted as slender stems, the seed company named this particular hybrid Bellaverde. (The rights to the broccolini—a similar and more widely known product—are owned by an Australian company.)
caulilini, yet this has been slower to take off. While chefs love new things, they are also very exacting and require consistency. The sprouting nature of the caulilini exposes the stems to light a normal cauliflower is protected from, and this in turn gives the caulilini a more yellow tinge, especially during summer months. This is not necessarily bad just not what people expect when ordering ‘cauliflower’ and one of the challenges both Allan and Gus face supplying chefs. Other popular lines among chefs and the public include coriander leaves, baby cos and mini Crunchita. The mini Crunchita are like baby cos crossed with iceberg lettuce and designed for hot fill (think san choy bao or carb free burgers). So next time you’re in the supermarket, seek out a familiar face and possibly try something new.
Following on with the success of the Bellaverde, Allan introduced
TAKE HOME WITH YOU
a taste of Hamilton Gardens Locally made from produce grown in our gardens, you’ll love our delicious range of jams, preserves, and dressings.
SO LD E XC LUSIV E LY AT HAM ILTO N G ARDENS Hungerford Crescent, Cobham Drive (SH1), Hamilton www.hamiltongardens.co.nz hamiltongardensnz hamiltongardens
PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ
T H R E E WAYS W I T H
Bellaverde (sweet stem broccoli)
RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Roasted, blanched, steamed or stir fried, Bellaverde has all the versatility of broccoli but with a more elegant appearance. Of course, regular broccoli will work just as well in the recipes below.
GINGER AND HOISIN Heat a little oil in a wok, add finely chopped ginger and cook for 30 seconds. Add the Bellaverde and cook for a further few minutes before adding a couple of tablespoons of soy and hoisin sauce. Continue to cook, tossing and coating the Bellaverde in the sauce for 2â€“3 minutes until cooked and well coated in the sauce.
PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ
GARLIC AND ROAST ALMONDS Blanch the Bellaverde in a large pot of salted boiling water then submerge in a bowl of iced water. This can be done ahead of time and will ensure the broccoli is a vibrant green when served. To cook, melt a generous knob of butter with a couple of garlic cloves (finely chopped) in a wok or large pan. Add the blanched Bellaverde and toss in the butter until the Bellaverde has heated through. Serve with sliced and toasted almonds.
ROASTED WITH LEMON AND PARMESAN Toss Bellaverde with a little extra virgin olive oil, lemon juice and zest and a generous pinch of salt. Spread on an oven tray and bake at 200Â°C for 15â€“20 minutes or until the broccoli is charred. Grate over fresh Parmesan cheese and serve.
PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ
Caulilini RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
The stalky nature of caulilini lends it to soaking up flavours whether they are roasted in or added as a dressing.
PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ
TURMERIC AND CUMIN ROASTED CAULILINI 2 tbsp olive oil 2 tsp ground cumin 1 tsp ground turmeric ½ tsp paprika ½ tsp salt 300–400g caulilini Mix the spices and oil in a bowl then toss in the caulilini. Place the well coated caulilini on a baking tray and bake in a 220°C oven for 15 minutes.
ROASTED CAULILINI WITH LEMON, RAISINS AND PINE NUTS 300–400g caulilini 2 tbsp olive oil pinch salt ¼ cup pine nuts ¼ cup golden raisins (currents work well too) zest of half and juice of a whole lemon Italian parsley, chopped Drizzle the caulilini with the olive oil and season with the salt. Lay on a baking tray and bake at 220°C for 15 minutes. Meanwhile toast the pinenuts in a dry pan. When they begin to colour, add the raisins, lemon zest and juice and cook for a minute. Take off the heat, add the chopped parsley and then pour over the roasted caulilini.
NEED HELP GETTING FIT? Fast Fit is all about making workouts suit you. We offer flexibility with times, days, locations and trainers. Contact Emily now to find out more.
02102986913 www.fastfitpt.com fastfit_personal_training
PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ
Fabulous Figs available now
CALL US FOR THE BEST IN SEASON PRODUCE. CONTACT GUS TISSINK
0800 346 3366 | 027 241 3090 | email@example.com
N O U R I S H | F E AT U R E
THE PO P -UP T HAT â€™S
Taking Over WORDS KATE UNDERWOOD
PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ
You may think embarking on a wild, mysterious and captivating gastronomic adventure would require an exuberant price tag and a long-haul flight to New York. But thanks to Mount Maunganui’s latest innovative dining concept, Kitchen Takeover is delivering a series of immersive pop-up restaurants in secret locations throughout the Bay of Plenty (and soon the Waikato!). Designed for the brave foodies among us, guests purchase tickets knowing nothing about where they’re going, what they’ll be eating or drinking or who they’ll be dining with, until the very last moment. Kitchen Takeover is the brainchild of self-proclaimed foodie, Stacey Jones and internationally experienced chef Shane Yardley, who’ve combined creative and culinary forces to transform spaces across town and host a truly unique, big-city style dining experience. From the cryptic text with location clues, to the elegant venue or rum-spiked pineapple with coconut sorbet and pineapple sage meringue, every element is designed to stimulate the senses. The adventure kicks off with canapés and cocktails, where diners can sample Stacey’s mixologist mastery, sipping on a beetroot and rosemary gin fizz while enjoying Te Maku oysters with pink nitro ginger pearls. Constantly searching for avant-garde ingredients to showcase, they’ve even grown their own electric daisies, a fascinating edible flower that makes your tongue tingle and your taste buds hyper-salivate. Wherever possible, dietary requirements are catered for and there’s an option to add matching wines to each course. The intention behind the pop-up dinners is to plant seeds of connection, as their multi-course menus weave together edible artistry, storytelling and provenance. Taking full advantage of nature's botanical treasures, utilising community garden weeds, showcasing wild caught venison and embracing the glut in a neighbour’s backyard. Throughout the evening guests are encouraged to engage with both the food and each other and to
PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ
consider how that spearfished Mayor Island porae made its way to their plate. The Kitchen Takeover story begins with Stacey, a British expat and proud Mount resident of almost ten years. She fell in love with the Bay but missed the vibrant diversity of London’s culinary landscape. Despite an emerging local scene, she saw the opportunity to bring the pop-up restaurant culture to Tauranga. After sitting on the idea for a while, that kiwi can-do attitude kicked in, and in February 2018, she rallied friends and fellow creatives to host an intimate, multi-course Vietnamese degustation at Spongedrop Cakery. “We sold 24 tickets, and I cooked the entire menu alongside On My Hand’s Shaye Woolford who had swapped her florals for saucepans for a night. We somehow smashed it out and everyone absolutely loved it,” says Stacey. “The feedback was so positive that I knew there was something really special in this concept.” After taking a break to have a baby, she continued to get enquiries about upcoming events. A successful career in marketing and advertising meant she had the ability to build an idea into a tangible concept, but wasn’t convinced her cooking capabilities provided the quality these dinners had the potential to deliver. “I think this was more I didn’t have the training to do larger numbers” says Stacey. In early 2019, a mutual friend introduced her to Shane Yardley, the chef tutor at Toi Ohomai Institute of Technology. Along with a host
of culinary credentials, involving head chef at Auckland’s Euro and Fish, several years as Simon Gault’s right hand man and a guest judge on MasterChef, it was his passion for technique and a commitment to motivating the next generation that most impressed Stacey, and he was swiftly appointed chief technical officer. Together they launched their first Hunter Gatherer dinner series in May 2019. Taking over the Central Deli’s courtyard, 108 guests over three nights were served food acquired from field to forest and orchard to sea. Constantly pushing the envelope, Shane’s enchanting palate refresher, a green apple and edible weed lollipop involving liquid nitrogen, stunned minds and delighted taste buds. The Secret Garden came next, inspired by the global plant-based movement, where the Mount’s Mixture Eatery was styled to encapsulate a garden oasis. The menu included produce from local grower Six Toed Fox Organics, highlighting the magical power of plants. With a main course featuring smoked miso tofu, wrapped in collard greens with slow roasted butternut, cauliflower and cashew puree, wild mushrooms, crispy chickpeas and a vegetable demi glaze. It was gleefully described as a ‘glorious roast dinner’, hitting all the right notes of satisfaction without a trace of meat. As excitement grew, so too did the guest list. The Let it Snow event served 450 people over nine nights, as diners enjoyed artful plates of aged duck breast alongside duck wellington, duck skin crumble, baby carrots, parsnip purée and spiced jus. One guest shared, it was “one of the most memorable food events I’ve been privy to and some of the best food I’ve ever been served in the Bay”. With more enthusiastic feedback rolling in, before Stacey knew it, Kitchen Takeover had moved from side hustle to full time business. Grateful to her fearless guests that have taken a leap into the unknown, Stacey’s seen strangers become friends and meat lovers consider veganism. She recalls a particularly heartfelt moment, where she noticed a 70-year-old couple laughing across the table with a younger couple, as they had just figured out they were neighbours. Aside from the exquisite food, it’s this subtle focus on building community that underpins this restaurant series so
beautifully. Highlighting the power of a shared meal to act as a springboard for future friendships. With some exciting events in development in 2020, Kitchen Takeover is also introducing private dinners. The crew will take over your kitchen and create a distinctly personal celebration for that significant birthday, anniversary dinner, or a fancy soirée for your favourite people, ensuring the occasion is both mouth-watering and memorable. With such strong success in the Bay, Kitchen Takeover are heading to the Waikato to host their first pop up dinner as part of Feast Waikato on Saturday 4 April. To find out about upcoming Kitchen Takeover events head to kitchentakeover.co.nz and get your name on the mailing list. But a word of warning –the latest Hunter Gatherer Tauranga events sold out in less than fifteen minutes and a handful of guests haven’t missed a single event, so you’ll need to be quick to secure a seat at the secret table. Kate Underwood @relishthememory
Weddings designed for every season.... SPRING | SUMMER | AUTUMN | WINTER Please call our friendly team at The Red Barn to book your private viewing.
027 7332276 (027 REDBARN) www.redbarn.co.nz theredbarn theredbarn
PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ
A MEATY DEBATE WORDS VICKI RAVLICH-HORAN
Vicki Ravlich-Horan examines what she eats and its impact on the planet. She asks if continuing to eat animal products is the new version of climate change denial. And is veganism the way forward?
PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ
N O U R I S H | F E AT U R E
In an age of fake news and agenda-driven ‘documentaries’ it is harder to find and understand the facts of an issue. So to write this article I have gone back to basics. I have questioned my own diet; I have questioned leading agricultural companies and boards; I have questioned the documentaries I have watched, researched who made them; and I have formed my own opinions. I urge you to read my findings and views and ask your own questions about the very important topic of what you eat, and why, as well as where your food comes from. According to the Netflix documentary What the Health, I am addicted to cheese. All this time I had been concerned about my need for caffeine at 10am or my desire for a glass of shiraz with dinner and it turns out it was that sneaky creamy, salty feta I sprinkled on my salad that relegated me to weak-willed addict status. What the Health is one of the many currently popular ‘documentaries’ promoting plant-based diets. With celebrity backers like Joaquin Phoenix and Leonardo DiCaprio, What the Health was written, produced and directed by Kip Andersen and Keegan Kuhn, who also made the documentary Cowspiracy. If I’m convinced by What the Health’s arguments, I will shun not only the cheese in my diet but the ‘baby cow food’ in my latte, and the wine refined with fish guts, not to mention the steak sitting beside the aforementioned salad (minus the feta, of course). I will do this not only for my health but for the health of the planet. It’s an emotive and compelling argument and if we aren’t willing to question some of the assertions (like my addiction to cheese) or the pseudo-science (milk causes cancer and eating one egg is the equivalent to smoking five cigarettes), we’ll be
easily swayed to swap the cow’s milk for soy, the beef steak for cauliflower and the scrambled eggs for tofu. So let’s look at some of the issues: a UN report in 2010 warned the rise in meat and dairy consumption, and the predicted growth of the global population to be 9.1 billion by 2050, will mean that a shift to veganism is vital to save the world from climate catastrophe and food shortages. The report says agriculture accounts for 70% of global fresh-water consumption, 38% of total land use and 19% of the world’s greenhouse gas emissions. The gas emissions from agriculture alone are more than that attributed to the world’s entire transport systems or every car, bus, ship, plane and train. But Fiona Windle, head of nutrition at Beef + Lamb NZ, and Mark Piper, director category, strategy and innovation at Fonterra, both point out farming practices around the world are not all equal. Says Piper: “New Zealand dairy is 64% more emissions-efficient than the global average. In fact, if a litre of our milk was flown to Ireland, the next most efficient country, it would still record a lower emission profile. If all dairy producers around the world were as efficient as New Zealand, more than half the global emissions for dairy production could be eliminated.” Windle acknowledges New Zealand sheep and beef production has an environmental impact but adds this is “very different from global figures often cited, which are based on grainfinished product”. She says the New Zealand beef and lamb sector has one of the most efficient, low input, low impact production systems in the world. There are other factors to consider as well. While the clearing of land and deforestation for livestock is a big concern globally, New Zealand is moving in the opposite direction. Since 1990, the amount of land used in New Zealand for beef and sheep farming has decreased by 34%, or 4.3 million ha. Of this, 3.3 million ha has gone back into forestry. The greenhouse gas emissions from sheep and beef farming in
PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ
New Zealand have been reduced by 30% since 1990, making this sector the only one meeting the country’s global climate change commitment.
water in New Zealand, the majority of this in Canterbury and Otago, while in the Waikato and Taranaki almost all the water comes from rain.
The difference in New Zealand farming systems compared with those worldwide is also significant when weighing up not just what we eat, but where it comes from. David Barnes, general manager of New Zealand Pork, says 60% of pork consumed in New Zealand is imported, none of it from countries whose production practices meets New Zealand legal requirements in all respects.
Another thing to consider: a growing alternative to cow’s milk is almond milk, with 80% of the world’s almonds grown in drought-prone California. Demand for almonds continues to grow with production tripling in the decade 2000–2017, despite prices skyrocketing.
This is huge, especially when you look at how much pork we eat, an average of 23.46kgs a year (up from 13.2kgs 30 years ago). Says Barnes: “Our farming practices are world-leading in areas such as animal welfare and environment, and no other country meets our welfare standards.” Just as all farming practices are not the same, neither is all meat. Pigs and chickens are monogastric, meaning they only have one stomach and don’t create methane. This is good news if you look at New Zealand’s meat consumption over the past 30 years. We now eat 44.8kgs per person of chicken a year compared to 16.8kgs in 1990. In contrast, beef consumption (17.4kg down from 31.3kgs in 1990) and lamb/mutton (now only 5.9kgs compared to 29.1kgs in 1990) have both reduced substantially. Chicken is now the country’s most popular meat, accounting for nearly half of the meat we eat. From an environmental viewpoint it is possibly also one of the most efficient meats to raise. According to the Poultry Industry Association of New Zealand, the feed conversion rate for chickens is less than 1.4kgs of feed per 1kg of meat produced while water usage is also very low. Water use is another significant point. Fiona Windle highlights that 99% of water used to produce sheep and beef is rain that falls from the sky. “Crops, plants and horticulture rely on significant amounts of irrigation. If we were to increase production of horticulture in New Zealand, there would be a major increase in the need for irrigation. “Sustainability is unique to each food production system and country,” she says. “What is sustainable in some countries is not as sustainable in others.” New Zealand may do well to keep this in mind as it expands dairy production in areas where it is not sustainable. Dairy farming uses 44% of all irrigated
PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ
It takes a staggering four litres of water to produce one almond, and more and more of that water is being pumped from aquafers and rivers. The flow-on effect of this is record low river levels endangering local wildlife such as salmon. So is shunning grass-fed dairy efficiently produced in New Zealand for almonds grown in parched America, sprayed with all manner of pesticides, then packaged in 100% non-recyclable tetra packs and shipped to New Zealand really a better option? If we want to eat food that is good for us, and the planet, perhaps eating local and encouraging our farmers, who are leading the world in sustainable practices, is the conscious choice we need to make. Michael Pollan’s (best-selling author and journalist) famous quote comes to mind here: “Eat food, not too much, mostly plants.” This is sage advice, often quoted but rarely remembered. New Zealand’s Ministry of Health recommends we eat less than 500g of cooked red meat (approx. 700–750g raw) a week. The average Kiwi is eating 1.5 times this. But it is a good source of protein; 85g of lean beef gives you 25g of protein, the same amount of protein from tofu requires one and a half cups and from black beans three and a half cups. Animal products are the only source of vitamin B12, which plays a key role in maintaining the brain and nervous system. And despite Popeye’s penchant for spinach, red meat is a better source of iron. It’s interesting to note that as red meat consumption has declined in New Zealand, hospitalisation and treatment for the iron deficiency anaemia has increased (the cost to the taxpayer rising from $3.2 million to $6.7 million in the past 10 years). Harvard University biological anthropologist Richard Wrangham argued in his book Catching Fire: How Cooking Made Us Human (2009) that
cooking food was the catalyst that tripped our primitive genes into our current ones. He argues, convincingly, that once human beings could cook food, we could consume calorie-dense food like meat, which grew our brains and improved our health. So if cutting down on meat consumption is a vital step in sustaining a growing world population, are so-called fake meats the alternative? Or should we eat what two billion people already do—insects? It takes half as much food to grow a kilo of cricket protein as it does to raise the equivalent in chicken. While that sounds compelling, Josh Evans, lead researcher for the Nordic Food Lab, a not-for-profit organisation established by chef Rene Redzepi of Copenhagen’s Noma restaurant fame, believes that for those of us who have not grown up eating insects, their greatest value is “as a provocation to mindful eating—they force us to consider what we do eat, what we don’t, and why”. This is a great point because some experts believe if we actually start farming crickets or other insects, like we do chickens, the environmental impact would be similar. In other words, it’s not the end product that is to blame but the system that created it.
to feed the soon to be 9 billion people, we throw away one-third of the food produced worldwide, more than enough to feed everyone. We worry about water resources, yet we throw away 25% of what we use with all that wasted food. If food waste was a country it would be the third largest emitter of greenhouse gases. And, interestingly, of the top 10 foods we waste, seven of them are plant-based (bread, oranges, apples, bananas, potatoes, rice and lettuce). I was at a conference last year when a farmer began his speech with the line, “I am a farmer and I pollute.” It was an honest and brave admission but not one that farmers, especially agricultural ones, should bear alone. I am a person. I pollute. But I will continue to research and debate these issues, shop and eat local whenever I can, turn my squishy bananas into muffins, and remain mindful of my place on our precious planet.
And this: as an advocate for eating real food, I’m concerned by fake or lab-grown meat. We live in a time when we are overfed but undernourished, and this can be attributed to us disassociating with our food, and blindly buying packets with ingredients we don’t recognise or understand. The era of eating processed food has not treated us well, so why would we invest further in this model to create fake meat? The answer, I believe, lies not in further removing us from our food but empowering us to know more and to understand the key role it plays in our health, and the environment as well as our political and social systems. A plant-based diet may well be a great decision, but it will not solve the world’s problems. Land will continue to be cleared, maybe not for agriculture but for crops like palm oil. Biodiversity will continue to be lost, and our reliance on pesticides will increase along with a greater need for irrigation. All this while big problems like food waste continue. Currently, every year, 1.3 billion tonnes of food produced is never eaten. This is not just a waste of vital ingredients but a waste of the resources it took to grow them as well as transport and (often) package them. While we worry about how
PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ
Plant-Based Goodness WITH V ON WHEELS
WORDS RACHEL HART | IMAGES ALEX SPODYNEIKO
PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ
N O U R I S H | F E AT U R E
I arrived at V on Wheels owner Mila Arena’s home where I was immediately offered a wholesome slice of toast topped with beetroot hummus, tomato and avocado. Argentinian-born Mila sipped on her traditional South American yerba mate while we chatted away about her business and her life. V on Wheels is New Zealand’s first vegan meal delivery service. Its mission is to make it easy for Kiwis to eat healthy, tasty, plantbased fare more often. With beetroot rice and golden turmeric cream, piled high vegetables and a generous dose of herbs, lined up the frozen meals look like a packaged rainbow. “That’s just me. That’s Mila. I love colour and I believe that we eat with our eyes.” Mila is from Mendoza, a city of one million people in Argentina’s mountainous centre. Like most South Americans, she grew up with a culture intrinsically tied to food. “Food, friends, family – they’re all the same thing,” explains Mila. “You never cook just for yourself. You are always inviting people over to eat.” Back in 2012, Mila applied for a one-year working holiday visa and swiftly found herself living a stone’s throw from Omanu Beach. Eight years later, she’s on the home stretch towards becoming a Kiwi citizen. And just as Mila didn’t plan to move indefinitely to New Zealand, she didn’t set out to start a business. Four years ago, Mila went through a challenging life phase which saw her quit her job and become newly single in quick succession. While figuring out her next step, she started cooking and delivering frozen meals to friends and neighbours. Employment soon followed, but Mila had already fallen in love with cooking the food she liked to eat and sharing it – to much acclaim – with people around her. Within a year of balancing a day job with her sideline business, it was clear that V on Wheels had struck a chord with her growing clientele. She took a leap and decided to commit fully to her meal delivery service. V on Wheels has evolved over the past four years. Once a neighbourhood initiative, a courier now delivers the goods across the entire North Island. From a home-based enterprise cooking everything herself, Mila has now hired a professional chef and works out of a commercial kitchen. Packaging changed. Nutritional labels were printed. Her food is stocked in cafes, health shops and Bin Inns throughout the Bay of Plenty, Auckland and the Waikato. What has stayed the same is the core concept: convenient, frozen nutrient-dense meals bursting with flavour. If you are worried about a plant-based lecture being attached to your meal, think again. Mila is passionately inclusive, hoping only to give people vegetable-packed meals without a hit to the conscience. “Everyone is welcome. There’s no guilt if you aren’t vegan.” If you are inspired by her tasty fare to attempt more plantcentric cooking at home, that’s a bonus. In fact, Mila’s own veganism was an off-shoot of V on Wheels. When she began the business, she was a vegetarian and made both vegan and vegetarian options, but it made sense to focus on one or the other. “Since vegan was the more inclusive option and accommodated more customers, I chose that one. And my diet preferences at home followed.” In 2018, with V on Wheels thriving, Mila put herself in the running for a LinkT Innovator of the Year award. Certain she couldn’t win among such impressive competition, Mila enjoyed the awards ceremony with her mates. Then she heard ‘V on Wheels’
Where to start?
The menu at V on Wheels includes six permanent dishes with a few rotational, seasonal selections. Mila’s favourite meal? Spinach Pumpkin Lasagne Best for those new to plant-based food? Veggie & Chickpea Curry, Butter Chickpea & Cauli Masala, or Creamy Pumpkin Curry with Beet Rice Best for vegans? Any! Autumn special? Lentil Bolognese Pasta www.vonwheels.com announced as the winner. “I was nervous. I had a couple and, remember, I’m not speaking in my first language,” Mila laughs, recalling her unplanned acceptance speech. It took her a couple of days to process the fact that she had actually won, but she now displays her award proudly and fittingly in her home kitchen. More than anything, Mila is motivated by her customers. “Positive feedback is so encouraging. I love that my food makes people feel good.” Whether they feel healthier, lose weight, decide to go vegan or simply want to dip their toes into the plant-based revolution, Mila is just happy that people are enjoying her slant on food. Mila and her award-winning V on Wheels have big plans for the future. She hopes to keep reaching more people, start sending her frozen meals across the whole country and see her products land on supermarket shelves. 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.
PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ
Herby Slaw with Falafel & BEETR OOT T Z AT Z I K I OIL-FREE/GLUTEN-FREE/VEGAN
Rainbow-food lovers: If you think a salad is just a leafy introduction to your main meal, check out this gourmet salad recipe! Definitely a main to WOW your guests. Try a healthier twist on the typical deep-fried falafel with an oil-free baked version.
Himalayan/sea salt to taste
Approx. 10 serves
Dice the cooked beetroot and set aside for 10 minutes to drain.
½ white cabbage, outer leaves removed, shredded
Place remaining ingredients in a blender, add the beetroot and blend until smooth.
½ red cabbage, outer leaves removed, shredded
Serve in a small bowl and top with white sesame seeds.
½ cup thick soy/coconut yoghurt Juice of ½ lemon ¼ tbsp white sesame seeds
2 medium carrots, peeled, shredded ½ cup fresh parsley leaves, coarsely chopped 1 cup cherry tomatoes
¼ cup fresh mint leaves
1 can chickpeas (400g), drained
1 tsp white sesame seeds
1 garlic clove, minced
Juice of 2 lemons or more to taste
1 medium onion, finely chopped
¼ tsp Himalayan/sea salt or more to taste
¾ tsp cumin, grounded
¼ tsp ground black pepper or more to taste
½ tsp Himalayan/sea salt ½ tsp ground black pepper to taste
Quarter the cabbages through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Shred the carrots and place them in a very large bowl.
2 tbsp chickpea flour (or gluten-free flour)
Add the chopped parsley, mint and tomatoes to the cabbage and toss to mix.
Combine chickpeas, garlic, onion, cumin, salt, and pepper in a medium bowl. Add flour and combine well.
Season with lemon juice, salt and pepper. Sprinkle the sesame seeds on top.
Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
1 garlic clove
Form the mixture into small balls (about the size of a pingpong ball). Slightly flatten.
1 large beetroot, boiled until soft
Bake until golden brown, about 10–15 minutes.
Preheat the oven 200°C.
PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ
VEGAN ALTERNATIVES WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Going completely plant based can be a daunting task. Even in seemingly plant based items like wine and beer hidden meat products may be lurking. While gelatine (derived by animal cartilage) is used in jellies, sweets and as a common thickener, sauces like Worcester are made from fish and many curry pastes contain fish sauce or shrimp paste. VEGAN WINE Henry Jacobs from Primo Vino in Hamilton says demand for vegan wines have been steady for many years, yet in the scheme of things still very low. “A lot of producers are moving to practices that align more with ‘natural’ philosophies, and with good results,” says Henry who always has a few options in store. Vegan wines use no animal products in the fining and finishing of the wine. “The other more painstaking approach,” explains Henry, “is to let the wine settle and then put it into bottle after the sediment from the wine making process has fallen to the bottom of the fermentation vessel. This takes longer so for many companies is not economical.” When it comes to vegan wine, one large company, found throughout all retail channels, is Yalumba. They have a great vegan range, and also proudly cover the organic category with wines which have great reviews from the critics and the wine drinking public. BANANA BLOSSOM The purple flower that grows at
PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ
the end of a bunch of bananas, banana blossom is common in Asian cuisines. Expect to see more of this on trend ingredient, with its fleshy texture lending itself to dishes such as vegan fish, stir fries and salads. Unfortunately the fresh version is hard to find in New Zealand, unless of course you manage to grow your own bananas. Thankfully you can find tinned ones in good Asian and specialty supermarkets. JACKFRUIT A jack of all flavours, the young, unripe jackfruit soaks up flavour while its stringy, ‘meat-like’ texture makes it a great chicken or pork alternative. Again, you’re unlikely to find a fresh one in New Zealand but the tinned variety is becoming more and more common. TOFU Made much like cheese is, soy milk is curdled and then compressed. Tofu comes in various textures from silken, soft, firm and extra firm. Rather bland on its own, the role of tofu in most recipes is to act as a flavour carrier and to add texture. TEMPEH Unlike tofu, tempeh is made from the whole soybean which is fermented and then made into a firm cake. Originating in Indonesia, tempeh has an earthy flavour that can develop as the tempeh ages. As the whole bean is used, tempeh has a higher protein, fibre and vitamin content than tofu.
COCONUT YOGHURT Just because you don’t eat dairy doesn’t mean you have to give up on yoghurt. In fact you can make great yoghurt from most non-dairy ‘milks’, it’s just a case of experimenting. I found coconut cream is the easiest, as other ‘milks’ may need more thickening. The key to any version is saving a ¼ of a cup from each batch to start your next. There are two ways you can make it: one uses a yoghurt maker, the other a good old thermos.
¼ cup of yoghurt* 400mls coconut cream 1 tsp agar agar METHOD ONE – YOGHURT MAKER Mix all the ingredients together in the yoghurt maker’s container. Fill the yoghurt maker with boiling water, as per the user instructions. Place the container in the yoghurt maker, seal and leave for 24 hours.
VEGAN AIOLI This garlic mayonnaise uses the magical yet often discarded brine, or aquafaba, that surrounds chickpeas or tinned beans.
½ cup of aquafaba 1 tsp mustard (Dijon or wholegrain) 1 tsp salt 2–3 cloves of garlic 3 tbsp apple cider vinegar 1½ cups neutral oil squeeze of lemon juice Place the aquafaba, mustard, salt, garlic and vinegar in a blender and process. With the engine running slowly, drizzle in the oil until you have a thick mayonnaise. Taste and check for seasoning, adding a squeeze of lemon juice or a little more salt.
When you take the yoghurt out of the maker, give the jar a shake and place in the fridge for another 12 hours to thicken completely.
METHOD TWO – THERMOS In a small pot mix all the ingredients and heat to 40°C. While the cream is warming, place boiling water in the thermos to heat it up. When the cream is warm, remove the water from the thermos and replace it with the cream mixture. Place the lid on and allow it to sit for 24 hours. Pour the yoghurt into a jar, give it a shake and allow it to set in the fridge for a further 12 hours. You can sweeten the yoghurt by adding some maple syrup before placing it in the fridge.
* You’ll need to start with your favourite store-bought yoghurt.
Store in an airtight container for up to two weeks.
PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ
VEGAN EASTER RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ
Good news—it turns out most dark chocolates are vegan. With that in mind, here are some tempting chocolate treats in time for Easter but equally enjoyable any time of the year.
CH OCO L AT E TA RT For the pastry: 1¼ cups flour ½ cup icing sugar
VEGAN CARAMEL Your secret weapon sauce! Double it and keep a jar in the fridge to drizzle over anything from cakes, pancakes, yoghurt or fruit.
½ cup cocoa ¼ cup oil (sunflower or coconut) ¼ cup chilled water
¾ cup brown sugar For the filling:
1 cup coconut cream
1½ cups coconut cream
pinch of salt
350g dark chocolate, chopped
Heat a pan over medium high heat. Add the sugar and stir around the pot for about 1 minute to heat through. Add the coconut milk and stir to combine.
¼ cup coconut oil 1 tsp vanilla extract Make the pastry by mixing the dry ingredients together. You can do this in a food processor if you like but a bowl works just fine too. Mix in the oil and then slowly add the water a little at a time until the pastry comes together. Press the pastry evenly into and up the sides of a 20cm loose bottomed tart tin. Cover with baking paper and the dry beans or baking weights. Blind bake at 180°C for 15 minutes. Remove the beans and baking paper and place in the oven for a further 5 minutes.
Bring to a boil then reduce the heat. Simmer for 15 minutes, until caramel has thickened, remembering to stir occasionally. Finally, stir in a good pinch of salt.
To make the filling place the coconut cream in a pot along with the chocolate, coconut oil and vanilla. Heat gently until the chocolate has melted. Place filling in a blender and process until it is completely smooth. Tap the jug a few times and allow it to sit for a few minutes for the air bubbles to dissipate before pouring it into the tart case. Chill the tart until set (about 2 hours). Before serving, top with fresh fruit. Autumn berries and fresh figs are perfect.
The Herbal Dispensary ph. 07 825 7444 6 Wallis Street, Raglan theherbaldispensaryraglan.co.nz Mon to Sat 9am-5pm Sun 10am - 5pm
organic, local fruit & vegetables fresh juices & vege boxes fresh bread, free range eggs seeds, seedlings & soil bulk foods & refiller y ointments, balms & tonics herbal tonics, handcrafted tea blends
PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ
VEGAN BROWNIE These brownies are amazing! The tahini adds a subtle nuttiness while the combination of dates and olive oil keep them deliciously moist. Keep them plain or top with your favourite nuts or even a drizzle of vegan caramel.
1 tbsp chia seeds* 3 tbsp water ½ cup dates ¼ cup hot water ½ cup dark chocolate chips ½ cup tahini (at room temperature) 2 tbsp olive oil 1 tsp vanilla 1 cup non-dairy ‘milk’ (oat, almond or coconut) ½ cup flour ½ cup cocoa powder ½ cup sugar (I prefer coconut or raw) 1 tsp baking powder Mix the chia seeds with the 3 tbsp of water and allow them to swell. Place the dates in a food processor along with the chocolate and hot water and whizz until you have a puree. Mix the tahini well before measuring out as it tends to separate in the jar. Add the tahini, olive oil, vanilla and milk to the date puree along with the chia gel and whizz to combine well. Fold in the remaining ingredients and pour into a greased 20 x 20cm tin. Bake at 180°C for 35–45 minutes or until a skewer inserted comes out clean. *Ground chia seeds work best if you can find them, but whole ones will still work.
PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ
VEGAN MUFFINS The secret to these beautifully light and fluffy muffins is apple sauce which acts as an egg replacement. I simply used a tin found in the sauce aisle at any supermarket, although you could make your own.
3 cups self-raising flour ½ cup sugar ½ cup cocoa 1 cup dark (vegan) chocolate chips 1 cup of apple sauce 1 cup non-dairy ‘milk’ ½ cup neutral oil (I used sunflower) 1 tsp vanilla extract ¼ cup espresso or strong coffee In a large bowl mix together the dry ingredients including the chocolate chips. In a separate bowl whisk together the remaining ingredients then combine this with the dry mix. Divide the mixture into a greased 12 pan muffin tin and bake at 180°C for 15–20 minutes. To make berry muffins, omit the espresso and replace the cocoa and chocolate with fresh berries and a dash of cinnamon. Or for a healthy lunchbox treat, omit the espresso and replace the cocoa and chocolate with raisins and add a grated apple, carrot and zucchini.
THE NEW KIWI IN TOWN FRESH, DELICIOUS FOOD & COFFEE EVERY DAY PLUS TAKE HOME DINNERS TO GO!
10 Te Kanawa Street, Otorohanga | fatkiwicafe.co.nz |
fat kiwi cafe
PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ
MUSHROOM TART RECIPE VICKI RAVLICH-HORAN | IMAGE ASHLEE DECAIRES
The creamy-like filling of this tart is reminiscent of a light fluffy quiche. We’ve topped the tofu filling with garlic sautéed mushrooms, but you could use any number of combinations from cherry or heirloom tomatoes and basil, or leek and pumpkin and in springtime asparagus.
Pastry 2 cups flour ½ tsp salt ½ cup vegan yoghurt 2 tbsp olive oil 4 tbsp cold water Mushrooms
Place the flour and salt in a food processor along with the yoghurt. Process and once combined drizzle in the oil then the water a tbsp at a time. Continue to process until the pastry comes together in a ball. Cover and rest in the fridge for at least 30 minutes. On a floured bench, roll out the dough evenly until it is big enough to fill your tin. (I used a 13 x 35cm rectangular tin but a 25cm round tin will work too). Press the dough into the tin and trim the edges. Prick the base a few times with a fork then cover with baking paper and dry beans or baking weights. Blind bake at 180°C for 15 minutes. Remove the beans and paper and continue to cook for another 5 minutes.
3–4 tbsp extra virgin olive oil ½ an onion, finely diced
2–3 cloves garlic, peeled and chopped
In two or three batches heat a little of the oil in a large fry pan and sauté the mushrooms, onion and garlic with a few sprigs of thyme.
3–4 cups mushrooms, sliced fresh thyme Tofu cream filling
Tofu Cream Filling
400–500g silken tofu, drained
Place the tofu, oil, cornflour, nutritional yeast (if using), garlic powder, salt and pepper in a food processor and blend until smooth and creamy. Taste and adjust seasonings if needed.
2 tbsp olive oil 3 tbsp cornflour 3 tbsp nutritional yeast (optional) - Available from Herbal Dispensary 1 tsp garlic powder 1 tsp salt ½ tsp white pepper
Pour the tofu filling into the par baked tart case. Top with the sautéed mushrooms and bake for 45–50 minutes at 180°C until the filling is set and the pastry is crispy.
PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ
L T ES A E
RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Nourish have promoted the idea of Meatless Monday for many years. You can, in fact, sign up to our Meatless Monday campaign and receive a meat free recipe each Monday.
PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ
The premise: being vegetarian is not a lifestyle change many people are willing to make but eating less meat is very doable. By consciously going meat free one day a week you will see just how easy it is. Who knows, it may flow on to more meat free days or meals.
BABY CARROT The modern Meatless Monday movement started in the UK, spearheaded by famous vegetarian Paul McCartney but the idea is quite old. During WWII the American FDA urged Americans to reduce their intake of key staples, meat being one of them, to help the war effort, and slogans like ’Meatless Monday’ and ’Wheatless Wednesday’ were born. “I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” says Paul McCartney. “Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. For instance, it not only addresses pollution, but better health, the ethical treatment of animals, global hunger and community and political activism.” There is a lot of debate about the health benefits of a vegetarian diet but what most people agree on is that reducing our meat consumption can only be a good thing. So ease the family in with one meal a week and go meat free on a Monday. The environment, your health and your wallet will all thank you for it.
1 cup plain yoghurt 3 garlic cloves, peeled 2 tsp finely grated fresh ginger 1 tbsp garam marsala 1 tbsp ground coriander 1 tbsp cumin 1 tbsp sweet paprika 1 tsp salt 2 bunches (or about 4 cups) baby carrots, scrubbed and trimmed 1 cup basmati rice 2 onions ½ cup oil 1 tbsp salt 2 dried bay leaves 1 star anise 6 green cardamom pods
C O O K I N G
1 cinnamon quill 1 tsp saffron threads (loosely packed) 2 tbsp warm water fresh coriander raisins (optional) Combine the marinade ingredients in a large ovenproof dish. Mix in the carrots, ensuring they are well coated, and allow to marinade for at least an hour. Soak the rice in a big bowl of water. Peel and slice the onions. Heat a ¼ cup of the oil in a large pan over medium high heat and add half the onions. Cook until golden brown (but not burnt) then remove from the pan, placing on a paper towel. Repeat with remaining onion. Place the carrots in the oven and cook at 180°C for 35 minutes. Drain the soaked rice and rinse a couple of times. Bring a large pot of water (at least 1.5 litres) to the boil with the salt, bay leaves, star anise, cardamom pods and cinnamon quill. When the water is boiling add the rice and cook for 4 minutes before draining. Crush the saffron then immerse in 2 tbsp hot water. Place the par cooked rice over the carrots and drizzle with the saffron water. Top with the golden onions, place the lid on and bake for a further 25 minutes. To serve, garnish with fresh coriander and a few raisins.
C L A S S E S
with Wayne Good & Julia Empson
Chutneys and Preserves Using the Autumn Harvest
MARCH 22, 1PM
MARCH 28, 9.30AM
French High Tea & Flowers
When researching for this recipe I was surprised to find that a vegetable biryani is not common. I found this surprising because when I backpacked through Rajasthan (nearly 20 years ago!) this was my staple dinner. Much of Rajasthan is vegetarian but the real reason I enjoyed a regular biryani was because this tasty dish also lacked any ingredients likely to give me ‘Delhi belly’. What I thought was a biryani was possibly more a pilau. A traditional biryani begins with a curry that has par cooked rice layered on top or between it and more often than not this curry is chicken or lamb based. I’ve used the same principle just used baby carrots. You can, of course, use various other vegetables: cauliflower, broccoli, potato, kumara, mushrooms, capsicums all work well.
CLASSES ARE $75PP AND INCLUDE DEMONSTRATION, DELICIOUS FOOD AND RECIPES TO TAKE HOME.
To book phone 021898909
PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ
Madhur Jaffrey, the Queen of Indian cuisine, writes of the importance of dal when she says in her Curry Bible “you can take meats and fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal”. Technically dal (also known as dhal, dahl or daal) is a term used for split legumes, think lentils, peas and beans. It’s also a term used for the popular thick soup like dishes made from these pulses. It’s not surprising this nourishing, thick, fragrant dish is so popular.
2 tbsp oil
½ tsp salt
1 onion, diced
juice of 1 lemon
2 garlic cloves, chopped
2–3 cups baby spinach
3cms fresh ginger, peeled and grated or finely chopped 1 kaffir lime leaf, tough central stem removed, finely sliced 1 fresh chilli (optional) 2 tsp ground cumin 2 tsp ground coriander 2 tsp garam masala 1 tsp ground turmeric 1x 400ml tin coconut cream 3 tbsp tomato paste 2 tomatoes, roughly chopped 2 cups water 1 cup Toor Dal lentils (if you can find, otherwise split red lentils) 4 cups pumpkin, peeled and chopped into 2cm pieces
French cheese, pastries, wine and much more come in and treat yourself!
51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz
Heat oil in a deep fry pan, add onion and cook for 4–5 minutes until translucent. Add garlic, ginger, kaffir lime and chilli if using and cook for 1 minute. Add spices and cook for 1 minute until fragrant, adding a ¼ cup of the water to stop them from sticking if need be. Stir in the tomato paste and chopped tomatoes then the coconut cream, remaining water, lentils, pumpkin and salt. Bring to a boil, then reduce the heat to a simmer and cook for about 25 minutes, or until lentils and pumpkin are soft. Remember to stir a few times during cooking to make sure the lentils don’t burn and stick to the bottom of the pan. Stir in spinach at the end, and season with lemon juice and more salt to taste.
GRAB A BITE AT YOUR LOCAL
OPEN 7 DAYS Phone 027 537 1853 or email firstname.lastname@example.org
Let it Be WORDS LYNDA HALLINAN | IMAGES ASHLEE DECAIRES
PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | GARDENING
When I find myself in times of gardening trouble, I reckon the best remedy is to simply think of Paul McCartney's mother Mary and, well, let it be. Powdery mildew a plague on your pumpkin vines? Let it be. Can't see the woods for the weeds? Let it be. Lawn barely alive after a long summer without rain? Let it be. Radishes run to seed? Let it be. Birds pecking holes in your unripe autumn pears? Let them be, too. Last spring, I had no choice but to let it be because, on the eve of the biggest planting weekend of the year, I broke my foot in an ill-fated return to the netball court for the first time in 25 years. Thus, while my fellow gardeners laboured in their vegetable plots, I sulked indoors on crutches with a cantankerous constitution. Consequently, I can count the number of hours I've worked in my vegetable garden since Labour Weekend on one hand, which means there's now nothing to harvest but rhubarb, a few spuds, self-sown tomatillos, angelica stalks and perennial 'Scarlet Runner' beans. The parsnips, leeks, dill and coriander all bolted to seed, my asparagus bed is an unruly forest of fronds, and the weeds are in control as opposed to under it. (On the plus side, I now have free dill and coriander seeds to fill my spice jars, and leek and parsnip flowers for foraged floral arrangements.) Letting it be—at least for a season—has reminded me that growing food shouldn't be a chore. Whether you consider your edible garden to be high or low-maintenance is entirely dependent on whether you're offended by weeds, pests and diseases, overgrown undergrowth or plants that are past their best. All too often we actually make work for ourselves when, if we just learned to let it be, the less there would be to do. The bigger weeds get, for example, the fewer there are to pull out, and the more soil each interloper clears upon eviction. Let the bugs be too; they're an integral component of a biodiverse backyard and if you get rid of them all, there'll be nothing for beneficial insects to parasitise. So as your garden winds down with the end of the golden weather, don't be in a rush to clean it up. By all means, snip the heads off weeds before they shed their seeds but let annual herbs and salad greens run wild. Shake, rattle and roll their dry seeds
into paper bags to save and re-sow, or just let them be and see what shows up next spring.
SEED SAVING TIPS · Only save seeds from your best, blight-free tomatoes. Choose a large, healthy fruit and let it ripen fully on a sunny windowsill until it oozes juice. Squeeze the seed pulp into a sieve and run under cold water to clean. Tap onto paper towels to dry. · Dry chillies whole and you’re saving their seeds at the same time. · Let beans (including broad beans) and peas dry fully on the vine, then harvest the pods. Shell out to save. · Don't save the seeds of modern hybrid varieties, or any cucumbers, pumpkins or zucchini. The cucurbit family is notoriously promiscuous and cross-pollinated fruit are rarely worth eating. · To save sunflower seeds for roasting or sprouting, cover the drooping heads with a sack or pillowcase as soon as they bend their necks or birds will beat you to the plump inner seeds. Cut mature heads and store intact. To sprout, just dunk the whole head in a bucket of water, rinse and repeat daily until the green shoots emerge.
Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, freerange chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.
Sat 4th April @ secret Hamilton location Six courses + welcome drink $128pp LEARN MORE AT kitchentakeover.co.nz/feast
PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ
FALLS GARDENING WORKSHOPS If either getting more out of your garden or perhaps starting a vegetable garden is your goal, Falls Retreat have some fun and inspiring courses designed just for you. Join the team in their working garden to learn everything from the basics of composting or worm farming to propagating your own plants. These are fun and interactive and include a beautiful shared lunch.
SATURDAY MAY 2 AND JUNE 6 The Full Monty $125pp includes morning tea, full day interactive workshop with Nicki MurrayOrr of VitalHarvest, notes to take home and a delicious shared lunch. SATURDAY 28 MARCH Edible Gardening for Beginners in the morning Composting & Worm Farming in the afternoon Book for both and save 15%
SATURDAY APRIL 18, 9.30AM Growing Healthy Vegies SATURDAY 9 MAY, 9.30AM The Educated Gardener For more information and to book go to www.fallsretreat.co.nz
GARDEN CLUBS Are you looking for a place to visit? Get in touch with Falls Retreat who’d love to tailor a garden session/lunch to suit.
FROM LITTLE SEEDS DOES YOUR HEALTH GROW… At this time of year with our herbal plants in full growth, it is time to think about gathering, harvesting and storing your herbs for use throughout the year. Our home gardens can provide an abundance of herbs and spices to use during the year, it just takes a little bit of energy at the end of summer to pick and store them. Many herb plants will be coming into seed, particularly the commonly grown annuals and perennials, such as aniseed, caraway, cumin, dill, fenugreek, fennel and nigella. If you would like to harvest your seeds (or any aerial part of the plants), pick a clear dry day and head out into the garden after any morning dew has cleared. You want to be picking dry seed heads, as any moisture may lead to mould and fungi growth on storage, wasting all your work. Pick from healthy plants, leaving some seed heads for the birds and for self-seeding in the garden for next year’s growth. For plants with long stems and umbel type heads, such as fennel and dill, it is very easy to pick the stems with the flower/seed heads attached and place the stems upside down into a large brown paper bag. Label with plant name, date of harvest and then place the bag somewhere warm, leaving the seeds to dry. When they are completely dry, vigorously shake the bag and you will find many of the seeds will be at the bottom of the bag. Seeds that remain on the umbel will need to be picked off by hand. PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ
It is a good idea to place the loose seeds into a brown bag for a further week or two before placing in a jar or a storage container to eliminate any remaining moisture. So what medicinal uses do the seeds have? Aniseed Seeds These pleasant tasting seeds help reduce spasms and mucus in the respiratory system, making them useful for hard dry coughs. They also ease discomfort in the digestive tract. The small seeds can be used as a breath freshener and are often chewed at the end of a meal. Celery Seeds Celery seeds are much used in herbal medicine for its ability to aid in the excretion of waste material, through the kidneys, that are responsible for the irritation and consequent inflammation of joints, think conditions such as rheumatism, arthritis and gout. As with fennel, celery seeds are also beneficial for the digestive system. Fennel Seeds As medical herbalists we would prescribe fennel for its calming and antiinflammatory actions on the digestive tract. It would be used in cases of colic, flatulence, indigestion and bloating. The volatile oils in fennel are also helpful as an expectorant, helping to loosen mucus in coughs. Fennel is a popular ingredient in tea blends for breastfeeding mothers and babies because of its calming action and ability to aid in increasing breastmilk in lactating mothers.
Nigella Seeds Also known as black cumin or black seed, these have become popular in recent years; however, they have a long history of medicinal and culinary use, particularly in the Middle East and Asia. They have been used for indigestion, loss of appetite, chest congestion, asthma and arthritis. In clinical studies nigella has helped reduce symptoms in allergy conditions such as hayfever. Nigella is beneficial to the digestive tract, helping to support a healthy appetite and reduce digestive bloating. It also shows promise for its ability to support healthy lipid balance and reduce worm infestation. If you are not a keen gardener, many of the seeds mentioned are readily available in specialty shops for use in your cooking or for making teas. Here at the dispensary we also use these seeds in a more medicinal form when prescribing individual tonics. If this sounds interesting to you, please get in touch with our team of naturopaths and medical herbalists at The Herbal Dispensary.
by Bronwyn Lowe Medical Herbalist MNZAMH The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz
NOURISH | RECIPES
SALADS RECIPES MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON
At this time of year our vegetable garden is overflowing with beautiful homegrown produce. I love that I can go out and pick a bunch of fresh ingredients and throw together a meal. If your fingers are not that green or your plot too small for a vegie patch, the good thing is these vegetables are also super cheap at this time of year. So make the most of the salad days, before you know it, it will be winter. PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ
AUST RIAN CU CUMBER SAL AD This salad is fresh, simple and takes about 10 minutes to make. It pairs well with Weiner schnitzel and potato salad. I enjoy it as part of a mixed salad plate, with grated carrot, chopped radish, watercress and potato salad, finished with a boiled egg.
3x medium cucumbers 1 tbsp dill chopped 2 tbsp chives chopped ½ tsp salt ½ tsp freshly ground black pepper 1 tsp grainy mustard ½ cup thick Greek yoghurt Finely slice cucumbers (skin on) using a mandolin. Put in a sieve for 30 minutes to drain any excess juice. Mix all the other ingredients into a bowl and gently fold through the cucumbers.
Combining creativity with expertise
P 07 856 4236 • 120 Silverdale Rd • Hamilton www.theframingworkshop.co.nz
TFW056 Framing Workshop 184x70 NOURISH ad NOV19 f_a.indd 1
PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ
14/11/19 3:14 PM
GA B RI EL L A I don’t really know what to name this salad; garden salad is too broad and boring, it’s not Greek or Mexican, so let’s go with Gabriella.
MID DLE EASTE RN FREEKEH SALAD You can really adapt this salad to use what’s available in the garden. I chose the ingredients below as they are usually all abundant in my garden at the same time. With this in mind, courgettes are a great addition or substitute. You can also swap the freekeh for quinoa to make it grain free. Top it with watercress and you have a meal, although we love it with roast chicken.
You really can go with what is seasonal and available, think Mediterranean when you substitute any ingredients so it stays balanced and not confused. I keep it mainly raw for the crunch and contrast. It’s great served with the other salads on this page as part of a meat free lunch. The addition of feta is really nice. Tuna and watercress are also a good combo.
Capsicum, range of colours Green beans Sweetcorn, cooked and cut off the cob
1½ cups grain (freekeh, farro) - available from Red Kitchen and Herbal Dispensary 2 red capsicums 2 eggplant 1 fennel bulb 2 cloves garlic crushed juice & zest of 3 lemons ¼ cup parsley basil leaves ¼ cup mint ¼ cup olives /3 cup hazelnuts or pistachios, toasted
6 carrots 1 tbsp cumin seeds 2 tbsp honey olive oil Cook freekeh or farro with plenty of boiling water until tender. Cool, drain and set aside. Cut the eggplant and red capsicum into 2cm cubes, toss with garlic, olive oil and salt and roast at 180°C until tender and broken around the edges. Peel and cut carrots into quarters lengthways, toss with cumin seeds, honey and olive oil and roast. Finely slice the fennel on a mandolin. Combine the freekeh with the prepared vegetables along with the herbs, lemon, olives, salt and pepper. Top with toasted nuts.
Note: I use Al Brown’s Lemon and Fennel Olive Oil, it just adds another flavour dimension and keeps it interesting
Cherry tomatoes Radishes Spring onions Cucumber Basil, little leaves 1 tsp little fresh thyme leaves Oregano, little leaves Salt and pepper Olive oil (I use Al Brown’s Oregano and Lemon) Quarter the cucumbers lengthways, take the seeds out (these can make the salad a bit watery) and cut into small cubes and add to a bowl with the corn. Cut the beans, capsicum and radishes into small cubes, and add to the cucumbers. Cut the cherry tomatoes in half and add along with finely sliced spring onion, a glug of olive oil, the herbs, salt and cracked pepper. Give it a good stir and pop it into a beautiful bowl to serve.
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.
PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
KITCHEN NEED UPGRADING? WE ARE YOUR KITCHEN AND APPLIANCE SPECIALIST
When making the choices for your new kitchen you’ll soon realise that Total Kitchens is absolutely unique, as we are your one stop shop for making your dream kitchen and appliances a reality. This means you can enjoy arranging the kitchen of your dreams without the hassle of driving all over town to multiple suppliers – everything is here in our showroom which is the only custom kitchen design store open 7 days a week.
11 Maui St, Te Rapa, Hamilton 07 850 9040 | email@example.com totalkitchenshamilton | www.totalkitchens.co.nz
AUTUMN FUN WITH THE KIDS WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Looking for a fun activity with the kids this autumn or Easter break? Give these cute leaf animals a go. Start with a walk in a local park. This is a great opportunity to get out in the fresh air and get close to nature. Once you have collected your leaves itâ€™s time to let your imagination go wild. Armed with some craft glue and paint you can turn the leaves into anything from Easter eggs, to imaginary creatures or animals. Glue them to sticks to make puppets or thread them on string to hang as a garland or bunting.
PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ
Op Shops A WORLD OF O PPOR T U N I T Y Your local op shop offers far more than a way for you to find a bargain or that one-of-a-kind treasure. These play an integral part in diverting unwanted clothing, furniture, and bric-a-brac from landfills while at the same time raising money, allowing them to continue to support those worthy projects.
are tested by an optometrist before going to the Pacific Islands.
The NZ Salvation Army estimates approximately 16,000 tonnes of waste are saved from landfill per year through their family stores alone.
Here are a couple of great op shops in our region you might want to check out. Lions Shed Cambridge – a real spectacle What started in the 60s as an annual auction in the town square grew into a shed. The Lions Shed at Cambridge is an op shop like no other! It holds treasures from eras gone by and unexpected finds that will have your home, closet, garden or shed happy that you visited. All proceeds from donations fund worthy projects—one such example is the upgrade of the Cambridge pool: Cambridge Lions Club contributed $100k, much of it raised through The Lions Shed. The Lions Shed even accepts your old prescription spectacles which presently
Lions Sh ed Cambridge
PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ
They also take some electrical items, which are tested and tagged by certified volunteers before selling.
With its network of Hospice Shops throughout the region, Hospice Waikato provides a number of options for those wanting to reuse. Hospice Claudelands has a couple of very cool initiatives. Looking for a specific book? The team do ‘a book request’ and will pop your request on their board and keep a look out for it. The Stella Rack Stella Neems, who has been a Hospice volunteer for two years, created the Stella Rack. With her eye for what’s cool, Stella chooses from the best donations for the Stella Rack, encouraging young people to buy second-hand clothing. “At first I didn’t think much about the sustainability part of it,” says Stella, “but now that is one of the main reasons I invest my time into Hospice. I think it’s so important to shop second-hand because, at the end of the day, the fashion industry is the second biggest polluter in the world.” Want to see just how cool things from the op shop can be? Follow hospiceshopwaikato on Instagram.
Before You Donate... All too often, charitable stores find themselves sorting through items which are well beyond their use by date. If items are not saleable then stores have to pay to dump them, taking money away from their worthy causes.
For Frock Sake At the back of the Ngaruawahia Community House is a small pop-up container shop ‘For Frock Sake’. For Frock Sake was born a few years ago when the Community House kept receiving donations of used clothing. Their first project was to support those needing to dress for interviews or needing appropriate clothes for new jobs.
For Frock Sa ke
Now, For Frock Sake’s main business is women’s clothing and shoes, in collaboration with the Community House. It also offers ceramic ware for events which can be rented out for a fraction of the cost of buying new or using single use items. So next time you have a party, consider renting out your crockery, think reuse and supporting a good cause. Once a year, For Frock Sake puts a call out for the best frock and suit donations suitable for high school graduations. Students from the local high school come and choose a dress or suit, so there's no need to buy new when the perfect dress has been sitting in someone else’s closet.
Take the challenge and buy only second-hand items for a year; it’s a great way to appreciate the amazing work charitable stores really do.
Buy quality - If you must buy new, buy quality goods. It should last longer and if it finds its way to a charity store it will still have value.
CHECK WITH THE STORE FIRST Not all stores accept all donations.
QUALITY IS KEY If you can’t wear it, sleep on it, eat off it, then neither can someone else.
IF IT’S BEEN IN STORAGE, GIVE IT A WASH Op shops can’t sell items if they are soiled, stained, broken or smell. NO MATTER HOW GOOD YOUR DONATION IS, DON’T DROP IT OFF IF THE SHOP IS CLOSED. If it’s really good, it will be gone by morning and your donation has not supported the cause. Sometimes items that are not donatable to your local op shop, like that chipped plate or bent fork, may still have another purpose. Try advertising things you can’t donate on a local Facebook or Neighbourly page. Even items not accepted at your local charity store might be an artist’s treasure.
PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ
N O U R I S H | F E AT U R E
Every second a garbage truck full (2,625kgs) of clothes is sent to landfill or burned.
THE FEISTY LADIES Fighting Fast Fashion WORDS VICKI RAVLICH-HORAN IMAGES ASHLEE DECAIRES
The fashion industry is the second biggest polluter in the world, second only to oil. PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ
Breathing new life into old is something the ladies at Feisty Needle do without even thinking. They can take that dress you once loved but now lingers in the back of your wardrobe and breathe new life into it. Perhaps it no longer fits, or maybe it’s a bit dated or you possibly want something completely new from the fabric—a skirt or top perchance? Deb, Denise and Ruth are skilled seamstresses who love reusing. They reuse old patterns time and time again, patterns they know work for real women’s bodies, patterns that accentuate and flatter all the right places. They can also reuse fabric. A quick rummage in their own wardrobes and Ruth has a dress and jacket she made from old jeans.
the average UK shopper (and we can assume New Zealanders are not much different) only wears 70 per cent of what’s in their wardrobe and throws out 70 kilograms of textile waste every year. There is a solution. Buy quality not quantity – Invest in pieces that will stand the test of time. This, Deb says, means finding pieces that suit your body, timeless pieces that always make you feel good. Her Bridget Bonnar range is just that. One-off garments that flatter, they have sleeves and often pockets. They’ve been made with you in mind with the goal that this will be something you will wear often and for years. Re purpose – You can transform pieces from your own wardrobe or those you find from the op shop. Look for great fabrics you can breathe new life into.
Did you know? Globally, we consume about 80 billion new pieces of clothing every year, a 400% increase in just two decades. Paradoxically,
Feisty Needle, 534 River Road, Fairfield, Hamilton www.feistyneedle.co.nz
F E AT U R E
H AMILT O N HA I R S A L O N
serves up something special WORDS KATE MONAHAN-RIDDELL | IMAGES ASHLEE DECAIRES
A visit to Mousey Brown Hair Salon is a special experience, just like visiting old friends. It’s there from the moment you walk in the door—the relaxed and friendly vibe, the modern, eclectic décor and the warm greeting you get from husband-wife duo Paul and Sarah Fitch, who opened their North Hamilton salon in April 2018. Between them, the Fitches have worked in hairdressing for more than 30 years. They combine experience with a passion for people. Like any top salon, they are experts in hair cutting, colouring and treatments. Paul excels at creative colour work, including balayage— where colour highlights gradually sweep up the hair, giving an elegant, sun-kissed look. Sarah, who began her hair design career at 17, says that Mousey Brown is different to other salons, serving up bespoke, personalised service with a side order of honesty and humour. “We are easy and relaxed here, and we take the time to really listen to what customers want. You can trust that we will do an excellent job with your hair, but you’ll have a good time too.” Their manta is ‘real hair, real people’. “That means we are not going to recommend a hairstyle that you will struggle with [at home] or try to upsell you expensive products you don’t need.” Five years ago Paul and Sarah launched Mousey Brown in Raglan. However, when an opportunity came up to move into a new development at Greenhill Park, they relocated their salon to Hamilton. “We love it,” says Paul. “It’s a great location here. We are right on the Hamilton Ring Road, on the Gordonton Road and Wairere Drive roundabout, which is really convenient for our customers, with free parking. And we are next to some great eateries, including Volare and The Wayward Pigeon.”
Paul and Sarah, who have three young children (Björn, 11, Greta, 9 and Minka, 8), enjoy working together and the freedom that enables them to balance work and family life. Sarah says she enjoys interacting with clients, many who have become friends. “We have people who have followed us from previous salons, and over time we get to know them and what’s going on in their lives. A client will tell their sister or mother-in-law or friend about us, and we end up getting the whole family coming, which is really special. We love meeting new people and welcoming them to the Mousey Brown family.”
There are unique, personal touches everywhere in the salon, designed to make customers feel at home. The retro sofa features 70s-style cushions from Paul’s childhood home and there is a beloved lamp that was a wedding present by the plant wall.
Last winter Shania Stewart joined the salon as its new apprentice, and her bubbly presence has been the perfect addition to the team. “I enjoy the environment and the relationships we have here,” says Shania. “At Mousey Brown, we really listen to clients and they get what they want, not what the stylist thinks they need.”
Paul’s creative eye is also behind Mousey Brown’s unique décor—he designed and built its large wall shelves from old wooden pallets, waxing and oiling them by hand. He also upcycled an old science file cabinet to become a stylish side table.
Mousey Brown Hair Salon 2B Gordonton Road, Huntington, Hamilton. www.mouseybrown.co.nz 07 855 3573
PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ
GOOD HABITS WORDS EMILY DISCOMBE | IMAGES ASHLEE DECAIRES
PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | FITNESS
Moving into the autumn months often has a ‘back to business’ feel to it. People tend to get stuck into work, and as the days are shorter there is a likelihood of less activity. So why not apply this ‘back to business’ feeling when it comes to your fitness and health?
HERE ARE MY TOP 3 LIFESTYLE TIPS FOR THIS TIME OF YEAR:
1. Make a new fitness goal
It's great to have fitness goals to stick to and stay accountable too. This is the time of year I find most people lose motivation, using the dull weather and lack of sun as an excuse not to exercise. Now is the time to knuckle down on those fitness and body goals. Find a trainer or perhaps training partner and set some goals.
2. Get outside while you can
If the sun is out, pop a jacket on and get some fresh air, before we know it, it'll be raining, damp, frosty and cold. Organise a walk with friends at least once a week. Being kept accountable will keep you on track, and the fresh air always makes you feel good!
3. Clean out your pantry
Get rid of all the summer treats you might still have lying around. It is also nice to de-clutter, almost like a spring clean except in autumn.
A little bit of chocolate won’t hurt, but it always feels so much better knowing you have worked for it! How about making a fun workout Easter hunt!
EASTER WORKOUT FOR CHOCOLATE REWARDS! What do you need? Basket/bowl per couple Easter eggs (wrapped) List of exercises A training partner Before you start, one person needs to hide the Easter eggs around the area you will be hunting in. Write out a list of five exercises on a board or piece of paper e.g. push ups, squat jumps, high knees, burpees, sit ups. One partner does the exercise continuously while the other goes out hunting for Easter eggs. Once they have returned with an Easter egg for your basket, swap over. Repeat until both partners have done the exercise 3x each. Don't eat any Easter eggs until you have all finished the five exercises three times each.
Emily Discombe | Fast Fit PT | Fastfitpt.com Emily Discombe, owner of Fast Fit PT, is on a mission to help people create healthier lifestyles through fitness and health. Fast Fit PT is about creating a community environment where everyone feels comfortable. Various trainers and flexible session times, days and locations mean you can fit exercise in with your life while being part of a community where everyone is set up to succeed. Each season Emily shares some of her tips with Nourish readers so if you have a question for Emily or would like to find out more about Fast Fit PT send an email to firstname.lastname@example.org
Nutrient-Dense. Handcrafted. Vegan. Delivered To You North Island Wide
vonwheels.com PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
WORDS & IMAGES AMBER BREMNER
I’ve been very fortunate to travel overseas regularly, both with and without children. We are vegetarian and veer towards a fully plant-based diet most of the time. That’s an easy choice to make at home in New Zealand, but can be a challenge when travelling. Of course, countries with an ingrained vegetarian food tradition are an absolute joy to spend time in, with India, Thailand, Laos and Indonesia some of my personal favourites. Tender idli for breakfast in raucous Mumbai, incredible green curry with fresh peppercorns on the beach in Koh Tao, jaew mak keus eggplant dip in riverside Luang Prabang, and many and varied tempeh dishes and nasi campur from warungs throughout Bali and Lombok are forever in my food memory bank. On the flip side, finding a veg-friendly meal in China was more difficult than I imagined, with vegetable dishes usually including at least a little pork, or cooked in a meat-based broth. We didn’t know whether to laugh or cry when we discovered there were no vegetarian meal options at Shanghai Disney—even the popcorn came tossed with chunks of meat. But nothing is impossible. In downtown Shanghai we found vegan noodles and grilled lettuce at a small hand pulled noodle shop, and ate a lot of snacks from convenience stores. Thankfully, a welltimed food tour introduced us to the pleasures of jianbing, a sort of crepe filled with greens, egg, crunchy fritter, chilli and fermented bean paste, and cong you bing or fried spring onion pancakes. The challenge of seeking out local plant-based options in a new country can also spark some wonderful adventures. Vietnam
has been a real highlight for us, from cooking classes with Red Dao women in the mountains of Sapa to a memorable meal of mushroom spring rolls while sitting alongside Buddhist nuns at vegetarian restaurant Co'm Chay Nàng T m, in Hanoi. I’m grateful my children are fairly adventurous eaters who will give most things a go. However, we do make an effort to balance out the new and weird for them by bringing some familiar foods from home, seeking out markets for simple fresh fruit and vegetables (accommodation with a kitchen is a bonus), and being relaxed about French fries and pizza being a core food group, albeit temporarily. In some countries vegetarian or vegan food often goes hand in hand with religion. Changing how we look for restaurants has been helpful, and Googling local Buddhist restaurants has yielded great results. Targeted at local diners rather than tourists, they’re inexpensive and usually offer a buffet so you can take a good look at everything and decide what you’re game to try. I’ve sought out cooking classes or food tours in Thailand, Laos, Vietnam, Bali and China. They’re such an excellent way to connect with people and gain an introduction to local foods, that they are now a priority whenever we travel. Veg-friendly travel is not only possible, it’s easy—depending on where you go. Prioritise countries that understand and embrace meat free meals, and you will be well fed indeed.
PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ
N O U R I S H | T R AV E L
• Pack nutritious muesli bars as an emergency meal replacement. Nuts are also a great snack to have on hand and can usually be bought locally. • Seek out a few kid friendly meals. It can help children be more willing to try something new if they know not every meal will be weird. • Book a cooking class or food tour. They’re usually happy to accommodate vegetarians and vegans (with advance notice). • Download the Happy Cow app www. happycow.net to find veg-friendly restaurants wherever you are. • Do some research about commonly used ingredients and decide where your boundaries lie. You might be happy to overlook things like fish sauce or shrimp paste in Asian dishes, and if not then you’ll be better prepared to know which dishes might be hiding them. • Go local. Avoid tourist traps and look for places to eat that are busy with local people. The food will be fresh due to high turnover and probably better than the local interpretation of Western food. • If the language barrier is high, get busy on Google Translate and make some flash cards to explain your dietary
requirements in the local language. Keep it simple and direct and say “no eggs, no dairy, no meat, no fish, no chicken”. • Falafel is your friend. Enough said. • If all else fails, a bowl of plain rice will fill your tummy until a better meal can be found.
Personal Recommendations • China: Lost Plate Food Tours www.lostplate.com
• Laos: Tamarind Restaurant and Cooking School www.tamarindlaos.com • Bali: Traveling Spoon www.travelingspoon.com and Casa Luna Cooking School www.casalunabali.com
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.
PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ
ROTORUA B EYON D GEYS E R S WORDS & IMAGES VICKI RAVLICH-HORAN
PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ
A trip to England must include a visit to a castle, but after the second or third they all start looking the same. I contend this is much the same when in Rotorua, but the castles are just bubbling mud pools—marvellous in themselves, all with something unique and wonderous just, dare I say it, a little monotonous. Just as there is more to see in England than a litany of old buildings, Rotorua offers so much more than geothermal wonders. We spent a couple of days uncovering just a few, asking the locals for their top picks and generally enjoying everything but a geyser. What we discovered is there is so much here to see and do from adventure and thrill rides to enjoying the wonders of nature, biking, hiking and a spot of eating. We are staying at Jet Park Rotorua. This small chain of hotels with properties in Rotorua, Hamilton and Auckland pride
F E AT U R E
themselves on authentic Kiwi hospitality. It’s the perfect spot to base ourselves with a spacious room, ample parking, along with a pool and kid’s playground. Inus Rademeyer, the manager, is quick to give us a list of must see and do’s, including many unique free ones like a visit to Kerosene Creek. You’ll find this hidden gem down a very rutted metal road, off State Highway 5 heading south from Rotorua to Taupo. Bump your way down the road for two and a half kilometres until it ends. Head down the track and you’ll find the warm stream and waterfall hidden among the bush that is Kerosene Creek. It’s a weird phenomenon soaking in a freshwater stream with warm water flowing past you. This is a magical spot but be careful, don’t leave any valuables in the car. If hot pools are your thing, Rotorua has them in spades from the newest, The Secret Spot, which is part of the mountain biking complex and perfect to soak weary muscles after a ride or to just chill in at sunset, to the iconic Polynesian Spas. But if therapeutic waters are not necessarily what you are after
CELEBRATING THE WONDERFUL WAIKATO WITH A WEEKEND OF
Foodie Events. APRIL 2ND -5TH BROUGHT TO YOU BY
PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ
and it’s just a frolic in the pool, we loved the Rotorua Aquatic Centre by Kuirau Park. Another great place for some good old-fashioned family fun is Amazeme. We quite literally got lost in Rotorua! If you are taking on the maze make sure you have good walking shoes on, sunscreen and some water, and I highly recommend a trip to the loo before beginning! This 1.4km hedge maze will have you dazed and confused. Outside the maze you’ll also lose time playing the many fun games or exploring McGregor’s garden. Pack a picnic and spend the day. Speaking of packing a picnic, our hotel was just a short stroll to Vetro Rotorua on Amohau Street. Filled with all manner of epicurean delights, it is the perfect stop to stock up on gourmet ingredients for a picnic or a bottle of wine and some cheese for a quiet night in. Revolver Coffee Roasters are in store so I set the family up with coffee and hot chocolates while I perused the shelves in peace knowing I would find an array of new and exciting or hard to find ingredients to take home with me. I love their Callebaut chocolate, the imported pastas and gnocchi and range of Italian wines. Vetro owner Jenny Meban recommends a walk around Hamurana Springs and a bite at the Okere Falls Cafe. Another favourite stop for something to eat is Scope Cafe on Tutanekai Street. This is a cafe that exudes warmth and character. Walk in and you will be greeted by genuine smiles and a cabinet full of tempting sweets to make you smile. Owned by Dana and Steven Greer, Steven oversees the food with Dana taking care of the front of house. Scope is one of those rare finds where you know the owners care, it’s in the food, it’s in the eyes and smiles of the staff and it’s in the friendly banter with the many regulars.
PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ
Make sure it’s on your list of places to visit for breakfast, lunch or even just a coffee, just ensure when you go you don’t leave without a couple of treats for later! Dana agrees with Jenny’s recommendation of Hamurana Springs walk. “It’s like heaven on earth,” says Dana. “Beautiful spring waters, gorgeous Sequoia forests. It’s so serene, it’s my sanity walk every day, and I am so appreciative to have access to it.” Getting close to nature and enjoying a walk with a difference, you can’t go past the Redwoods Treewalk. This 700m walk, 20 metres up among the magnificent century old redwoods includes 28 swing bridges and 27 platforms, giving you a bird’s eye perspective of the forest. During the day it is awe inspiring seeing these massive trees from such a perspective. Then at night 30 exquisite lanterns designed by worldrenowned designer and sustainability champion David Trubridge turn the walk into a mesmerising experience. We couldn’t decide when to go so went both during the day and at night and still can’t decide which is better. If going at night make sure you get there early, especially on holidays as the queue can be quite long. Also lighting up the nightlife in Rotorua is Skyline Rotorua. Having been on the luge many times this family favourite took on a whole new element at night. We headed up at dusk and had dinner at the Stratosfare Restaurant. Here you will find the most magnificent views and the most amazing buffet I have ever experienced in New Zealand. Seriously, it went on for metres, with soup and salad stations; you could make your own Caesar salad. Fresh seafood and sushi, a noodle bar and then curry selection turned into a flame rotisserie and grill station. And then we discovered dessert!
Considerably full we then careered down the hill in the dark. Well, semi-dark, as the luge path is lit by a series of lights. If you want to stay really late you can explore constellations, look for a shooting star and discover planets invisible to the naked eye with the new stargazing experience. Weary from a few late nights, we spent a day exploring a few of the beautiful lakes. Inus from Jet Park recommended the secluded beach accessed by a step walk down from the lookout carpark between the Blue and Green Lakes. This gorgeous little beach with its crystal-clear water is the perfect spot to swim or simply lie back and enjoy the surrounds.
strolling down by Lake Rotorua. If a trip to Rotorua is not complete without seeing a mud pool you can stroll around Lake Rotorua, behind the Polynesian Spa, or our favourite is a visit to Kuirau Park. Here you can see bubbling mud pools, sit with the tourists and soak your feet in a hot thermal bath or let the kids go wild on the playground. There is also a market here each Saturday. We also love Wingspan—here you will learn about the native New Zealand falcon the karearea, along with other birds of prey and discover the art of falconry. NEXT TIME
OTHER HIGHLIGHTS We had a great dinner at The Blind Finch. Here you will find the most creative burgers around matched with an extensive list of craft beers and gin. Dana says you can’t beat Atticus Finch for dinner and a stop at iconic Lady Jane’s Ice Cream Parlour is always a good idea when
We’re hoping to get to the 3D gallery, walk the Lake Tarawera Trail and soak our aching bodies in the natural hot springs, and swing from the treetops with the award-winning Rotorua Canopy tours. And that’s just the start!
Style in the Suburbs OPEN 7 DAYS | 6 Te Aroha Street, Hamilton
BREAKFAST | BRUNCH | LUNCH | GOURMET CATERING
021 910 978 | email@example.com thekirkcafe
PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | DRIVEN
D R IVE N WORDS VICKI RAVLICH-HORAN
“How did you fit the car seat in?” This was the first question I got asked when I said I had taken the latest Alfa Romeo for a test drive. It’s a valid question because I too have harboured the dream of owning a sporty Alfa Romeo—red and convertible of course. Don’t get me wrong, I’m no car buff, and my test drive and this subsequent review is purely from a layperson’s point of view. If you want to talk torque, horsepower or catalytic converters, the team at Winger Hamilton can fill you in. We did fit the car seat in, comfortably in fact. The Alfa Romeo we took for a spin was not the Italian sports car you might imagine Audrey Hepburn driving through the streets of Monaco, but an SUV, the Stelvio. So while not red (this one anyway) or a convertible, it still has an undeniable European style and elegance. But more importantly, it is packed full of practical features. First up, that car seat. The back seat has three easy to access isobar fixtures, so you know your precious cargo is securely locked in. That precious cargo will also be very comfortable with plenty of cup holders, USB ports and air-conditioning vents. With kids comes stuff and lots of it, so a generous boot is necessary. For someone pushing five foot three, a big boot on a large car can cause embarrassment in the supermarket carpark as I jump up and down trying to close it! Very handily for the vertically challenged or those with their hands full, the Stelvio has a handy wee button which closes the boot for you. Possible embarrassment at the supermarket
PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ
is not the only reason you may have steered clear of an SUV. For me, fuel efficiency is a big consideration, so I was surprised to find the Stelvio has a five-star fuel efficiency rating with 4.8 litres per 100kms. Car seat in, boot packed, it was time to hit the road. Well, after we sort the sounds that is. The Bluetooth took about a minute to sort and coming from someone who drives half the year with her clock an hour behind waiting for daylight savings to come around because changing the clock is too hard, this says something! The large screen is also a bonus as you can have the navigation on while also checking out what’s playing on Spotify. The luxurious leather seats hug you as you sit proudly behind the wheel. The all-wheel drive system and eight speed automatic transmission (I looked that up) result in a super smooth ride as we cruise over the divvy to Raglan. Adding to the smooth ride is the long list of safety features this car has. All in all a great family car that doesn’t compromise on style.
I test drove the STELVIO 2.2L Diesel turbo model thanks to Winger Hamilton.
CHILLIES RECIPES & IMAGES | EMMA GALLOWAY
PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ
I grow chillies every summer, mostly just so I can pickle them. They are the perfect thing to add to tacos, bean chilli, tagines and also pesto and dressings. Basically anywhere where a little sourness and heat is desired. This recipe is from my cookbook A Year in My Real Food Kitchen (Harper Collins 2016). Makes 1 large jar
250g (approx. 10–12) whole chillies 375ml (1½ cups) water 375ml (1½ cups) apple cider vinegar 2 tablespoons raw sugar 2 tablespoons fine sea salt 2 fresh or dried bay leaves 1 tablespoon whole coriander seeds 1 tablespoon whole black peppercorns 2 cloves garlic, peeled Prick each chilli about 5–8 times with a sharp knife and pack into a sterilised 1 litre glass jar. Combine remaining ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour hot liquid over chillies, screw on the lid and cool. Store in a cool, dark place for at least 1 week before using. They’ll keep in the pantry unopened for up to a year, once open store in the fridge for up to 4–6 months. Note: Once the liquid has cooled in the jar, the lid should pop down. If it hasn’t, store in the fridge and use within 4–6 months. To sterilise jars, wash in hot soapy water, rinse and place into a preheated 120°C oven for 20 minutes.
A few weeks later
Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme 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.
PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ
Roasted Pumpkin with Buckwheat, Yoghurt and Pumpkin Seed + Pickled Chilli Pesto You can serve this as a side, but it’s balanced enough to call a meal in its own right too. You’ll find hulled buckwheat at some supermarkets or at health food stores. It’s a great source of plant-based protein and although the name would suggest otherwise, it’s naturally gluten-free too. Serves 4–6 as part of a meal
1 medium buttercup pumpkin, washed, seeds removed, cut into thin wedges Olive oil ½ cup hulled buckwheat Juice of ½ lime 1 tablespoon extra-virgin olive oil Thick plain yoghurt, toasted pumpkin seeds + sliced pickled chillies, to serve Pumpkin Seed + Pickled Chilli Pesto ½ cup toasted pumpkin seeds 1 clove garlic, peeled 1 cup loosely packed coriander leaves and tender stalks, roughly chopped 1 tablespoon finely chopped pickled chilli (approx. ½ jalapeno) Juice of 1 lime ¼ cup extra-virgin olive oil Preheat oven to 200°C. Arrange pumpkin on a tray, drizzle with a little olive oil, season with salt and pepper and roast 20–25 minutes or until tender and golden. Meanwhile, bring a large pot of salted water to the boil. Add buckwheat and cook 5–7 minutes or until just tender, drain well and transfer to a bowl. Add lime juice, olive oil and a little salt, to taste. Combine ingredients for the pumpkin seed and pickled chilli pesto in a small food processor and pulse until smooth-ish. Season with salt, to taste. To serve, arrange pumpkin wedges on a platter, scatter over buckwheat, dollop on pumpkin seed + pickled chilli pesto and a little yoghurt and top with sliced pickled chillies.
2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ
PRECISION CUTTING & PROFESSIONAL COLOURS
PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ
SEE CAKE RECIPE PAGE 71
Passionfruit RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ
My passionfruit vine is out of control! If I was a gardener of any calibre, I would be able to tell you why and I would probably also take back control of my front garden from the sprawling passionfruit vine. The truth is, I planted a small plant after removing a rambling wisteria in the hope it would cover the banister of our front step and provide us with a few passionfruit to enjoy each autumn. The wisteria had to go because it had taken over and, due to my past experience trying to grow passionfruit, I didn’t think there would be any problem with it following suit. How wrong was I! It now sprawls some 10 metres along the house. Its tentacle-like shoots grab on to anything, wrapping itself around and almost suffocating every other plant. I know I should get the clippers and show it who’s boss, but each time I attempt to stand up for all the other life in my front garden I am seduced by the thought of those tropical pods bursting with sweet tangy seeds.
Passionfruit Syrup 2 cups water 1½ cups sugar zest of 2 limes ½ cup lime juice 1–1½ cups passionfruit pulp Place all the ingredients, except the passionfruit, in a pot. Stir well and bring to the boil. Add the passionfruit, stir and allow the mixture to slowly simmer for 5–10 minutes or until it has reduced to a thick syrup. Pour into sterilised glass bottles. Once cold, keep in the fridge. Serve over ice with sparkling water for a refreshing drink or add fresh mint, white rum and sparkling water for something with a little more kick.
And then autumn arrives, and I have buckets of passionfruit. Vine hoppers buzz with delight, but I am not fazed as there are more than enough for all of us. Visit in March and you are guaranteed to leave with a bag, for if the truth be told there are only so many you can eat. My solution, after filling the freezer with pottles of their tangy pulp, is to make a syrup. This can be poured over ice cream, cheesecakes or cakes, mixed through custard or cream for a quick tart or used as a cordial.
PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ
Coconut Cake with Passionfruit and Mango Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango.
175g butter, soft 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour 1 cup desiccated coconut 1½ tsp baking powder To serve Whipped cream and/or yoghurt Fresh passionfruit Fresh mango Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour, coconut and baking powder until just combined. Pour batter into a greased tin (21cm round or 21cm square) and then bake at 175°C for 25–35 minutes. Once the cake has cooled, dollop on whipped cream or half whipped cream half yoghurt then fresh passionfruit and ribbons of fresh mango. Or pour the syrup over the warm cake. I made individual cakes and poured syrup over these, with the addition of a scoop of vanilla ice cream which makes a wonderful dessert.
A legend reborn. Fresh food, friendly service, smooth coffee and a great vibe. 211 Victoria St. Hamilton NZ • 07 834 0120 firstname.lastname@example.org k0k0cafe Mon to Thu: 7:30am - 5pm Fri: 7:30am - Midnight Sat: 8am - Midnight Sun: 8am - 10pm
PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ
HAPPY NEW YEAR! WE HOPE YOU REFLECTED AND CHERISHED ALL YOUR INCREDIBLE MEMORIES, MILESTONES AND MOMENTS OF 2019. We are busy behind the scenes working on new listings that we will be bringing to the market. We are coming up to the two busiest selling months of the year. Now could be an exceptional time to sell. If you'd like to talk more over coffee about how we can help you achieve your real estate goals then feel free to give me a call.
Thank you to our amazing clients for all your support in 2019, we are excited for what 2020 has in store. For regular updates about my current and upcoming listings, open home reminders, my views on market trends and giveaways, pop along and ‘like’ my Facebook and Instagram pages.
ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT
021 623 550
F E AT U R E
WHIZZ BANG BAO WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES | RECIPE WHIZZ BANG BAO
PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
Lisa says the Whizz Bang Bao idea has been waiting in the wings for the past 18 months; it is an opportunity for Hayes Common to expand its clientele, take its stylish food to different people and places. As well as markets and events, the trailer will be available for corporate functions, weddings and similar private occasions. “It also gives our team some off-site exposure, and the opportunity to do something different.” Choosing bao as the trailer’s fast food was a no-brainer; it’s a tidy picnic-style package to make—and eat—on the fly. “We knew it would work. Bao is quick and it’s fun. We also wanted the project to be light-hearted and full of energy.”
There’s something damn fine about bao—the soft, fluffy steamed buns that are the perfect hold-inthe-hand vessel for fillings of crispy slaw, pork, brisket, chicken, duck or spicy tofu, and wellchosen pickles, sauces and salsas. Gua bao (cut bread) originated in Fuzhou, the capital of Fuijan province in China. It has travelled throughout Asia, with many variations, and it is particularly popular as street food in Taiwan. In more recent years, it hopped oceans and ethnicities to pitch up in New Zealand and there is a particularly good example at Hamilton East’s Hayes Common eatery. The pork belly bao, an East-West hybrid with golden sauerkraut, pickled radish, coriander and sticky sauce has been on the menu since opening day nearly four years ago. There’d likely be a riot among regulars if it got the chop. Hayes Common owners Lisa and Brent Quarrie are taking bao to the next level with a food trailer dedicated to this delicacy. Their purpose-built, hard-to-miss orange and white trailer is titled Whizz Bang Bao. It had its first outing at the New Zealand Sevens tournament in Hamilton in February, and they’re looking forward to offering ‘bang’n bao’ at events and markets throughout the Waikato. Says Lisa: “Brent and I have always loved bao and it was one of the first things we wanted on our menu when we opened Hayes Common. They’re so textural, fresh and crunchy, with a little hum of heat.” Lisa and Brent are both trained chefs and in the beginning they made the steamed buns by hand; they couldn’t keep up with demand and now buy them from a quality provider. Everything else is made from scratch in Hayes’ kitchen. “We focus on our fillings.”
PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ
The old fave ‘Whizz Bang’ firecracker (the one that makes a whizzing sound) has lent itself neatly to the trailer’s name and signage. Lisa and Brent say they’ve valued the design and branding input of talented Hamilton team Area Design, and they’ve had much entertainment playing on words as they named the five styles of bao on the trailer menu. All of which have the Hayes Common stamp of fresh, tasty and creative. Hayes Common’s popular pork bao is there, of course, reinvented as Wunder Bao. The Duk Duk Bao borrows from a Balinese duck idea; it is filled with pulled duck, coconut green beans, chilli, pickled cucumber, satay sauce and crispy shallots. The Big Lebaozi has a southern American influence with smoked brisket, pickles, Kansas barbecue sauce, slaw and mayo. Bao Chicka Bao has curry fried chicken, slaw, pineapple lime salsa, hot sauce and sriracha mayo, and the vegan option, Kapow Bao, has Sichuan-peppered tofu, hot and sour eggplant relish, spring onion and crushed peanuts. The bao are all $9 a pop and can be served gluten free in a lettuce wrap. There is also a loaded cracker dish ($10, gluten free) of prawn crackers with lime mayo, shrimp slaw, chipotle charred corn, jalapeno salsa and coriander. Then there’s the trailer itself, roomy and shiny new, built to Lisa and Brent’s specifications by Mt Maunganui firm NZ Food Trailers. The exterior has whizzo signage to make you smile and the stainless steel interior is dedicated to the serious work of producing bao at high volume. Much of the prep will be done at Hayes Common’s kitchen but essential equipment in the trailer includes an Alto-Shaam holding oven for meat, a steam cabinet for the buns, a hot plate, double-fryer and under-bench fridge. You can just picture the punters lining up at the serving window saying, “Wunder Bao!” INSTAGRAM @whizzbangbao_ email@example.com 0275371853
KAPOW BAO Makes 12 buns
Stir for 5 minutes.
HOT AND SOUR EGGPLANT
200ml tamarind puree 475ml sunflower, rice bran or coconut oil (to fry eggplant) 2 large eggplant cut into large dice 8 cloves garlic, crushed
Mix the tamarind with 100ml water and pour over the onions. Wrap the whole spices (cinnamon, anise, cloves and cardamom) in cheesecloth and secure tightly, then add to the pan. Cook for 9–10 minutes until thick and glossy. Discard the wrapped spices, stir in coriander and season with salt. SZECHUAN TOFU
4cm piece ginger, peeled and roughly chopped
2 large onions, sliced
5 tbsp Szechuan peppercorns, crushed
2 red chillies, de-seeded and sliced
2½ tbsp flaky salt
10g fresh curry leaves (stems removed)
3 tbsp cornflour
2 tbsp curry powder
200ml reserved oil from cooking eggplant
1 tsp ground turmeric
Mix together the cornflour, salt and pepper in a medium bowl. Slice the tofu into slices approximately ½cm thick then coat with salt and pepper cornflour.
3 tbsp soft brown sugar 2 cinnamon sticks 30 cardamom pods, gently crushed 1 tbsp whole cloves
Heat oil in a small pot on high heat and fry the tofu in batches until crispy. Drain in paper lined colander.
2 star anise 30g coriander, roughly chopped
Pour 400ml oil into a pan and bring to high heat. Once hot fry the eggplant in batches, taking care not to overcrowd the pan. Use a slotted spoon to remove golden eggplant and drain in a paper lined colander. (You can reuse the cooking oil that remains.)
12 store bought bao buns (or lettuce leaves to wrap)
Pour 75ml oil into a large pan on medium heat. Add the onions along with a pinch of salt. Sauté 5–8 mins until soft then add the chillies and curry leaves. Cook for 5 mins then add the turmeric, garlic, ginger, sugar and curry powder.
Steam your bao buns in a steamer for 5–6 mins (or as directed) until light and fluffy. Fill with 1 tbsp hot and sour eggplant, two pieces of tofu, and coriander, chilli and crushed peanuts. Serve immediately.
Coriander leaves Crushed peanuts Sliced red chilli (optional)
P RIMO W I NE I N A P RIMO NE W LO C AT I O N You’ll always get great service, banter, value and of course wine at Primo Vino. Come and see us in our brand new space on Tristram Street. Open Monday to Friday 10 to 6, Saturday 10 to 4
222 Tristram Street, Hamilton primovino.co.nz
Head honcho, chief wine buyer and taster. Great taste in wine, jokes not so much.
PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ
N O U RISH T RAV EL
VIETNAM for FOODIES A N EXC LUSI VE SMAL L GRO UP EXPERIENCE
Join Nourish Magazine's Editor Vicki Ravlich-Horan for this bucket-list experience discovering Vietnam's food, culture and history. · Authentic cooking classes · Fabulous foodie tours and excursions · Time to relax and recharge! · Boutique accommodation · Includes 4 lunches and 5 dinners
· Includes breakfast daily · Limited to 12 spaces · Transfers + Domestic Vietnam flights included · Visit Hanoi, Halong Bay, Hoi An and Ho Chi Minh
BOOK NOW, LIMITED SPACES!
11th -23rd September 2020 $4195 pp
Based on twin share. Excludes flights to and from New Zealand.
Find out more at nourishmagazine.co.nz or email firstname.lastname@example.org
Bethlehem, Mount Maunganui, Katikati
Olive Them RECIPES & IMAGES | AMBER BREMNER
The fruit of the olive tree can divide a room. Understandable, if sliced pizza olives are the only olives someone has tried. They would be missing out on the huge variety of plump, savoury and, dare I say it, meaty, olives that can add so much to a meal. I’m firmly in the ‘love them’ camp and always have a few different types in the house. In this issue I’m sharing a simple tapenade recipe to use up that part jar of olives lurking in the fridge, and a comforting Moroccan inspired tagine that’s perfect for a chilly autumn evening. PAGE 77 | WWW.NOURISHMAGAZINE.CO.NZ
Vegetable & Olive Tagine
Ras el hanout spice mix
1 bay leaf
1 tsp fennel seeds 1 tsp cumin seeds
1 strip of lemon peel, pith removed
1 tsp coriander seeds
juice of half a lemon
2 tsp paprika
pinch of saffron threads (optional)
2 tsp ground ginger Tagine are slow cooked savoury stews, named after the traditional cooking vessel used in Morocco and other north west African countries. A lidded casserole or slow cooker also does the job very well. This vegetable tagine is flavoured with a heady ras el hanout spice mix and studded with olives, which provide a salty contrast to the tender vegetables. Ras el hanout means ‘head of the shop’ in Arabic and every spice seller has their own signature blend. You can save time by buying ras el hanout or a simple Moroccan spice blend, but I encourage you to try making your own for the best results. Use firm green or black olives, or a combination of both, as I did.
1 tsp ground cinnamon 1 tsp ground turmeric ½ tsp ground cloves ½ tsp ground cardamom ½ tsp ground white pepper ¼ tsp cayenne pepper Vegetables 3 tbsp extra virgin olive oil 8 shallots, peeled and halved (or 1 chopped onion) 1 eggplant 2–3 medium waxy potatoes 1 carrot 1 tomato 1 cup olives ½ head of cauliflower ½ cup cooked chickpeas Cooking liquid 2½ cups vegetable stock 3 cloves garlic, crushed or finely grated 2 tbsp ras el hanout spice mix 1 tsp honey (or sweetener of your choice)
PAGE 78 | WWW.NOURISHMAGAZINE.CO.NZ
¼ tsp salt grind of black pepper To garnish Chopped parsley Toasted sesame seeds Start by making the ras el hanout spice mix. Toast fennel, cumin and coriander seeds in a dry frying pan until fragrant. Cool, then grind in a mortar and pestle or spice grinder. Combine with remaining spices and store in a small jar. This makes enough spice mix for two tagines. Preheat oven to 200°C fan bake. Cut eggplant, potatoes, carrot, tomato and cauliflower into even sized chunks, roughly 2–3cm. Heat olive oil in a frying pan and cook shallots until golden and tender. Remove shallots from the pan, then use the remaining oil in the pan to cook the eggplant until beginning to brown on all sides.
While the shallots and eggplant are cooking, combine all cooking liquid ingredients in a saucepan and gently heat until just simmering and honey has dissolved. Put the potato, carrot, tomato, olives, eggplant and shallots into a tagine or lidded casserole and stir or toss so they’re evenly distributed. Arrange the chopped cauliflower and chickpeas on top—they don’t need as much cooking. Pour the hot cooking liquid over the vegetables, put the lid on, then bake for 45–60 minutes or until the potatoes are tender. Garnish with chopped parsley and toasted sesame seeds. Serve tagine in bowls with crusty bread to mop up the juices, or with lemony couscous or rice.
Note: You can also cook this tagine in a slow cooker for 4–5 hours on high. I prefer the flavour and texture of the tagine when cooked in the oven, but happily use the slow cooker to have a cosy meal ready to come home to on a busy day.
Green Olive & Pumpkin Seed Tapenade Tapenade is a traditional French condiment usually made with olives, capers, anchovies and olive oil. This version is vegan, and a little healthier with pumpkin seeds giving a boost of fibre, protein and iron. Serve tapenade in place of pesto, as part of an antipasto platter, on crackers, bread or in sandwiches, dolloped into a salad bowl, tossed with pasta… any time you want to add a salty, savoury hit to a meal.
½ cup pitted green olives ½ cup pumpkin seeds 2 tbsp extra virgin olive oil
1 tbsp lemon juice 1–2 tbsp water ½ tsp black pepper 2 cloves garlic, roughly chopped pinch of chilli flakes (optional) Put all ingredients except for water into a blender or food processor. Blend until combined, then add water, a little at a time until you reach a soft and reasonably smooth consistency. You want a little texture left from the seeds, but for them to be well incorporated rather than just simply chopped.
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.
TRY SOMETHING A L ITTLE Different. GE NUIN E A DV ICE. HUGE R ANG E. P R E MI UM W HIS K IES | GIN | W INE
www.eightpm.co.nz PAGE 79 | WWW.NOURISHMAGAZINE.CO.NZ
WORDS VICKI RAVLICH-HORAN | RECIPE HENRY FIRTH & IAN THEASBY
Described as the vegan Jamie Olivers, Henry Firth and Ian Theasby are a phenomenon. Bosh, Healthy Vegan, is their third book in just three years. Quite a feat for a pair who five years ago were carnivores. The school friends entered their thirties feeling unhealthy, unfit and unhappy so made a switch to a plant-based diet, noticing the health benefits straight away. They lost weight, slept better and woke up in the mornings feeling energised. Wanting to share their discovery, in June 2016, they launched BOSH! an online recipe channel to show just how easy delicious plant-based cooking could be. Their videos went viral with over a billion views in the first year! They currently reach 26 million people a month. Henry and Ian say: “We started BOSH! to show the world just how delicious plant-based food can be. We created videos to prove that you can still have all your favourite foods, but without the meat
PAGE 80 | WWW.NOURISHMAGAZINE.CO.NZ
and dairy. And with our new healthy recipes, nothing changes. Incredible looking burgers, luscious roast dinners, wonderful stews and curries and even pizza can still be on the menu! This is still BOSH! food: hearty comforting food that you want to eat.” If you’re just dipping your toes into the world of veganism or trying to eat more plant-based meals, the BOSH! books are a great place to start. Bosh! Healthy Vegan recipes have all been nutritionally analysed with each meal indicating if they are particularly high in protein or fibre, are low in sugar or salt along with their calories per serve. A good chunk of their books is dedicated to expanding your nutritional knowledge to help you get the best from a plant-based diet, and in BOSH! Healthy Vegan they cover a healthy lifestyle too, ticking off sleep, exercise and motivation.
NOURISH | REVIEW
bite-sized chunks. Now, brown the vegan meat | Warm half a tablespoon of the olive oil in the large frying pan over a medium heat | Add half the vegan meat and cook, stirring, for 3–4 minutes until the chunks are browning | Transfer the browned chunks to a plate | Repeat this process with another half tablespoon of the olive oil and the remaining vegan meat.
MEATY MUSHROOM PIE This Joe Wicks-inspired pie is topped with filo pastry. It’s hearty and filling, but is lower in fat, processed carbs and calories (and cooks quicker!). Make sure your vegan meat is low in salt and saturated fat.
250ml vegetable stock 4 sheets filo pastry low-fat cooking oil spray TO SERVE 200g Tenderstem broccoli
200g frozen peas
200g fresh spinach leaves
2 celery sticks
salt and black pepper
400g mixed mushrooms 10 sprigs fresh thyme 1 sprig fresh rosemary 20g fresh parsley 400g vegan meat 1½ tbsp olive oil 1 bay leaf 1 tbsp tomato puree 50ml red wine
PREHEAT OVEN TO 190°C | LARGE FRYING PAN | 18 X 28CM BAKING DISH | SAUCEPAN | KETTLE BOILED First, prep the ingredients | Peel and dice the onion | Peel and dice the carrot | Trim and thinly slice the celery | Roughly chop the mushrooms | Pick and roughly chop the thyme and rosemary leaves | Pick and roughly chop the parsley leaves | Cut the vegan meat into
Make the pie filling | Heat the remaining half tablespoon of olive oil in the frying pan over a medium heat | Add the onion and a pinch of salt and cook, stirring, for 3–4 minutes | Add the carrot and celery and stir for 2 minutes | Add the mushrooms and stir for 3–4 minutes | Add the thyme, rosemary and bay leaf and stir for 1 minute until aromatic | Add the tomato purée and stir for a further minute | Add the browned vegan meat and stir for 1 minute | Add the wine and stir for 1 minute | Add the stock, increase the heat and simmer for about 10 minutes until most of the liquid has evaporated | Add the parsley leaves | Taste and season to perfection with salt and pepper | Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 minutes. Make the topping | Crumple the filo pastry sheets into loose balls and cover the dish | Spray with 4 sprays of cooking spray | Bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken. Five minutes before the pie is set to come out of the oven, trim the broccoli | Put the broccoli and peas in a saucepan, cover with boiling water and allow to warm through for 3–4 minutes | Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach) | Halve the lemon | Squeeze a little lemon juice over the greens, and season with salt and pepper. Portion the pie onto plates and serve immediately with the greens. 521 KCAL | 31G PROTEIN | 18G FAT | LOW FAT | LOW SUGAR | HIGH FIBRE
Hamilton's newest sensation!
Jet Park Hotel Hamilton Airport 201 Airport Road, Hamilton Airport
PAGE 81 | 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 17 – Saturday 21 March www.balloonsoverwaikato.co.nz COOKING CLASSES WITH WAYNE GOOD Class includes demonstration, delicious food and recipes to take home. French High Tea and Flowers with Wayne Good and Julia Empson March 22, 1pm Chutneys and Preserves – Using the Autumn Harvest March 28, 9.30am To book Ph. 021898909 or email@example.com MEDIEVAL FAIR A day of family fun showcasing medieval times. Food – Music – Costumes – Games – Creative arts – Spit roast – Jousting Sunday 22 March Governor's Green, Hamilton Gardens Entry by gold coin 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. 29 March Hamilton Gardens – Governor’s Green www.thegreatpumpkincarnival.co.nz
Celebrating Designers Guild 50th Anniversary Spring/Summer 2020 collection in our studio now. 3 EMPIRE STREET, CAMBRIDGE OPEN TUES/WED/THUR 10-3, SAT 10-12 OR BY APPOINTMENT M. 021 898909 E. firstname.lastname@example.org W. arkanda.co.nz
PAGE 82 | WWW.NOURISHMAGAZINE.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 2 – 5 April FALLS RETREAT GARDENING WORKSHOPS The Full Monty Includes morning tea, full day interactive workshop with Nicki Murray-Orr of VitalHarvest, notes to take home and a delicious shared lunch. Saturday May 2, June 6 | $125pp Edible Gardening for Beginners Saturday 28 March, 9.30am | $75pp Composting & Worm Farming Saturday 28 March, 1pm | $60pp Growing Healthy Vegies Saturday April 18, 9.30am | $75pp The Educated Gardener Saturday 9 May, 9.30am | $75pp THE GREAT NZ FOOD SHOW Showcasing the best in food, wine, delicious edibles and innovative products including cook-offs, chef demos and classes. 2–3 May, 9am–5pm Claudelands Events Centre, Hamilton Tickets and more details at www.greatnzfoodshow.co.nz MEYER CHEESE MELT CHALLENGE Who makes the best cheese toastie in the Waikato? Taste your way through the entries to find out. 18 May – 7 June www.waikatofoodinc.com/melt
07 838 2825 | 0272 349 560 email@example.com
Y & BAR
Single day cycle trail tours using the coolest electric mountain bikes.
SPECIAL OCCASIONS ARE WORTH
0800 467 433 Combining creativity with expertise.
6B Princes Street, Hamilton | 07 838 9383 | www.sweetpeaparties.co.nz
The Mandarin Tree Art & Concept Store
07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz
New team, new dream.
WINTER EDITION A creative, inspired a la carte dining TH OUT JUNE 4experience . and exceptional service.
1034 Gordonton Road | www.themandarintree.nz
Extensive beverage list of wines, beers, cocktails and mocktails.
Now open for Breakfast, Lunch & Dinner MON - FRI 7am to Late | WEEKENDS 9am to Late 60 Church Rd, Te Rapa, Hamilton p. 07 850 9339 e. firstname.lastname@example.org www.embereatery.co.nz
Meet the new kids on the block Olive Loaf
Turmeric & Cumin loaf
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
TE AWAMUTU STORE 299 ALEXANDRA ST, TE AWAMUTU 07 777 8019