Page 1

Issue no. 18, Autumn 2015

chiabro WE STRIKE GOLD IN

Waihi

LUNCH

on the go

WE GO

Crackers

Magic

MUSHROOMS WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ


NOURISH | issue 19

Welcome

Just three months in and already 2015 has been a huge year for the Nourish team. We said a sad au revoir, or probably more appropriately zàijiàn, to Anna our head designer for the past two years, who is off to China to live. What an adventure for her and the family!

Filling Anna’s shoes is the immensely talented Bron Alexander. You would have seen some of Bron’s illustrations in Nourish before, now as our creative director, she is in charge of making the whole magazine look amazing. This shouldn’t be too hard a task with the growing talent pool of contributors that are part of Nourish. Our other notable addition in the office is baby Zoe. My husband Andrew and I welcomed Zoe Jane Horan into the world on 22 December. Her timing was impeccable, just after our summer edition was complete and the team were breaking for the holidays. Having said that I have to say a special thank you to Victoria, my right hand woman, who was worth her weight in gold throughout my pregnancy; from the secretive and nauseous first three months right through to the final weeks where she proved she makes a great second Vicki. In the last few months I have been reminded again what a great family and community Nourish has created, be it the immediate

team who are all passionate about what we do, or our wonderful clients, to you our reader. Vic

Vicki Ravlich-Horan

WIN!

2 TICKETS TO THE GREAT NZ FOOD SHOW PLUS 2 TICKETS TO A COOKING CLASS OF YOUR CHOICE.* To enter tell us one of the chefs cooking at this year’s show, email your answer to info@nourishmagazine.co.nz before 24 April *Terms and conditions can be seen at www.nourishmagazine.co.nz/win

CONTENTS regular

features

05 06 07 08 09 11 40 43 44 45

16 24 30

Vic’s Picks Farmers Market Waikato News Local Art Scene Market Place In the Garden Book Review Essential Ingredients Events Directory

SUBSCRIBE NOW

Wonderful Waihi Olive Oasis Wild Country

recipes

12 21 27 32 34 34 39

Smoking Duck Magic Mushrooms What a Cracker Healthy Lunch Ideas Packed Lunches Chia Easter Baking

Subscribe to Nourish for $30 for 1 year and get a

FREE JUTE BAG

(valued at $15)

TO SUBSCRIBE GO TO

www.nourishmagazine.co.nz/subscribe

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander (Folk Creative) EDITORIAL ASSISTANT Victoria Russell PROOF READER Nikki Crutchley CONTRIBUTORS Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Kate Underwood, Megan Muldowney, Darren Gussy, Chris McIntosh COVER IMAGE Helene du Jardin PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Claudia Aalderink

ILLUSTRATOR Bron Alexander ISSN 2324-4372 (Print) ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES BOP Region: Melissa Spargo salesbop@nourishmagazine.co.nz

021 209 7286 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe – $30 for a year (4 issues)


NOURISH | spotlight

Vic’s Picks

CONTRIBUTORS What’s hot this issue?

DARREN GUSSY Darren has almost 30 years’ experience in the kitchen. After training in the RNZAF, he spent three years at Government House in Wellington, cooking for the Governor General, royalty, heads of state and dignitaries before moving to Auckland in the 90s delissi.net.nz and working at Cin Cin. After many years in fast-paced restaurants, such as Iguana Street Bar and Restaurant in Hamilton, Darren’s perspective changed and left him wishing to slow down and spend more time with his food. Along with partner Helen Darren, his vision for delissi is to redefine the rules — writing a menu that showcases his enjoyment in preparing food he is proud to share. He likes to build a flavour profile that enhances and complements a specific ingredient, without being overpowering. delissi was born from an idea he crafted with Helen, after finding that several entrées offer more flavours to try, whilst leaving diners pleasantly sated.

24 AN OLIVE OASIS

BRON ALEXANDER

wearefolkcreative.com

Over the last decade I’ve had the privilege of being able to craft meaningful design solutions for both grass roots and larger corporations. While I believe that design is a way to visually engage with a business, I feel its especially important that the designs I create reflect your business objectives and ultimately achieves return on investment.

Having been raised by two chef parents giving me a huge passion for food, combined with my magazine obsession, means working for Nourish is a dream job!

I am a big advocate of eating fresh but had never really thought about extending that to yoghurt before. So when I asked around, I discovered I was in the minority and lots and lots of people have a trusty EasiYo that they use regularly and get the maximum benefit from the great live cultures. Being fresh also means there is no need for artificial ingredients, additives or stabilisers. The popular Kiwi yoghurt maker has recently had a redesign. The new sleeker, more compact model, with its stylish new look, has non slip feet and an easy grip handle. Plus I love that the polystyrene insulation has been replaced with New Zealand wool!

27 WHAT A CRACKER

easiyo.com 12 SMOKING DUCK

NOURISH JUTE BAGS

EasiYo

Call me biased but I am loving our brand new jute bags we have just launched in conjunction with Volare. The illustration is a Bron Alexander exclusive, so not only are these bags very stylish they are also very practical. GET YOURS FROM VOLARE, OR ONLINE AT

NOURISHMAGAZINE.CO.NZ/SHOP OR SUBSCRIBE TO NOURISH FOR 1 YEAR AND GET ONE FREE.

NOURISHMAGAZINE.CO.NZ/SUBSCRIBE

WHANGAPE GROVE Beside Lake Whangape in Glen Murray, Whangape Grove have 600 olive trees. Grown with no herbicides or pesticides and using only organic fertilisers, the olives are handpicked and then pressed using a small hydraulic press, in the traditional manner. The results speak for themselves with an impressive list of awards for this small local business. They most recently won a gold and best in class for their Tuscan Blend at the 2014 Los Angeles Extra Virgin Olive Oil Competition.

The Confectionery Collection

This Easter give quality not quantity. Sara at The Confectionery Collection, makers of quality handmade chocolates, is also letting you put a bit of humour in your Easter eggs this year with these super cute chocolate fried eggs. This is the one time you could legitimately eat chocolate for breakfast!

BUY THEIR EXTRA VIRGIN OLIVE OIL ONLINE AT

WHANGAPEGROVE.CO.NZ

39 EASTER BAKING

theconfectionerycollection.co.nz

Now oPen Kokako Organic Coffee

Jaw dropp ing food

Freshly squeezed juices

Real-Fruit Ice Cream

healthy smoothies

Frozen Yoghurt NOW OPEN Golden Sands Drive, Papamoa East henryandted

henryandted

henryandtedcafe

IN A HURRY? Text your order to 022 674 7006 | info@henryandted.com

page 4 www.nourishmagazine.co.nz

GREAT COFFEE, FUNKY GIFTS, BYO FOOD Stockists of The Ruby Lou Shop, Soapnuts, Informal Organic Tea, KPH Coffee, Sublime Skincare, From Me to You, Samwell Scarves, Kimmithgone Hempseed Oil, Koko Candles, Nude Coconut Oil and Objectify Clocks

324 MAUNGANUI ROAD, MT MAUNGANUI | MON TO FRI 7AM–3PM, SAT 8AM–1PM PHONE 07 572 5154 | EMAIL THELOCALMOUNT@YAHOO.CO.NZ FACEBOOK WWW.FACEBOOK.COM/THELOCALMOUNT

page 5 www.nourishmagazine.co.nz


NOURISH | news

Autumn at the

Tauranga Farmers’ Market

A

Local, fresh & artisan food direct from the producers

utumn is upon us. There is still the opportunity for preserving, bottling and freezing produce from the late summer and early autumn harvests.

Many of our producers offer bulk buying prices with large bags of produce. From the farm gate to the plate, our range includes organic milk, meats and seafood for all the seasons. For the �iner herbs

and lettuce varieties, Kaimai Lettuce and Liberty Growers keep you supplied. Freshly picked autumn �lowers include lilies, callas, gladioli and long stemmed dianthus and later in autumn bird of paradise �lowers.

MARCH The red coloured �igs make brief appearances. The last of the outdoor tomatoes and sweet corn will be weather dependant. The apple harvest is well under way with cooking and crunchy eating apples. Cox’s Orange and ‘Gravenstein’, an excellent cooking apple, are available at Spring Valley Orchard. Divine Fruits bring in Royal Gala, Granny Smith and Golden Delicious varieties and pears. There are plenty of feijoas around. Potatoes continue to be dug every week with white Agria and Osprey and the Red Rascal potatoes also available in organic. March also sees bunches of white ‘Muscat’ table grapes at Lusty Grapes. Rhubarb is still available, but as winter approaches the growth slows right down.

Bay of Plenty News Beef and Lamb Excellence Award

2015 marks the 19th year of the Awards, making them the country’s longest running culinary award programme and one which is highly regarded within the industry. 2015 marks the 19th year of the Awards, making them the country’s longest running culinary award programme and one which is highly regarded within the industry. Beef + Lamb New Zealand CEO, Rod Slater says the Awards have helped to take the guesswork out of choosing where to dine. “Wherever you see the gold plate displayed you can be certain a stellar beef or lamb meal will be presented. We’re absolutely confident in providing this guarantee, given the level of groundwork supporting the Excellence Awards,” says Slater. The Excellence Awards are designed to acknowledge a consistently high standard of beef and lamb cuisine. These restaurants have not been compared with each other in the assessment process. Rather, they have been judged on their individual merits. To receive the New Zealand Beef and Lamb Excellence Award, restaurants are judged on all elements of their dishes from composition to taste, degree of cooking and tenderness. Whenever you see the Beef and Lamb Excellence Award, you can expect tasty, skilfully composed and superbly presented beef and lamb dishes.

THIS YEAR’S LOCAL WINNERS ARE:

APRIL This month is a continuation of the fruits and vegetables that have arrived during March. The green vegetables are now gaining momentum with different styles of kale leaves and silverbeet. Red and green cabbages and Asian greens give us variety. Fennel is available in small and medium bulbs. Pumpkin, squash or gem squash and capsicums are great for roasting.

MAY The blueberry season comes to a close at Kurowski Forde Orchard. Mamaku Blue will continue to bring frozen blueberries on the �irst Saturday of each month. Bright orange persimmons are the next fruit in full harvest. The white Muscat table grapes will also draw to a close. Cauli�lower and broccoli are also in good supply.

Throughout each season our bakers, preserve and cheese makers, and ready to go food styles are always at the market. Enjoy a warm drink and our excellent musicians, and shopping here becomes a real experience!

MARKET EVENTS:

April 4 Easter at the Market and jazz music with Avondale College Jazz band April 25 Anzac Day Afternoon Market 1pm – 4pm May – Birthday month celebrating 12 years

Congrats to our winning local chefs.

BAY OF PLENTY Ambria, Katikati Bistro at The Falls Retreat, Waihi Bravo, Tauranga delissi, Mount Maunganui Elizabeth Larder & Café, Tauranga Latitude 37 Restaurant & Bar, Mount Maunganui Mount Bistro, Mount Maunganui The Atrium, BOP Polytech, Tauranga

ROTORUA Mac’s Food & Wine, Rotorua Mokoia Restaurant, Wai Ora Lakeside Spa Resort, Rotorua Pavilion Restaurant & Café, Distinction Hotel Rotorua Regent of Rotorua Restaurant & Wine Bar, Rotorua Urbano Bistro, Rotorua

Each year Beef + Lamb New Zealand selects a team of chefs who have displayed exceptional culinary skills during the assessment period to be Beef + Lamb New Zealand Ambassador Chefs for the year. Brad King from Falls Retreat in Waihi was bestowed with this honour this year, while Stephen Barry from Mount Bistro, Mount Maunganui was named as a lifetime ‘Platinum’ Beef + Lamb Ambassador.

2015 NZ BBQ KING CROWNED

Congratulations to Hayden Cram of Rotorua, the 2015 overall winner of the NZ BBQ King competition held in Whakatane in February. Runner up was Mike Naude.

TAUPO Bistro Lago, Taupo Edgewater Restaurant, Millennium Hotel, Taupo Plateau Restaurant, Taupo The Brantry Restaurant, Taupo

EXCITING NEWS!

Little River Organic Farm winners of 2015 Summer Producers section of the annual FMNZ Producers Awards.

Tauranga Primary School Every Saturday 7:45am-12:00pm

Rain hail or shine. Come, see, taste & learn from the producers what is in season from this region. Market Manager p 07 552 5278 m 0274 915 876 e tgafarmersmarket@gmail.com www.taurangafarmersmarket

page 6 www.nourishmagazine.co.nz

‘DIScOvER, ‘DIS ‘D IScOvER, InDuLgE, LEARn, n, AnD InSpIRED’ AnD BE In InS SpIRED IRED’’

‘THE SHOW WITH REAL BITE’ page 7 www.nourishmagazine.co.nz


NOURISH | arts

LOCAL ART SCENE We asked our favourite local artists to tell us about one of their favourite local artists. CLAUDIA AALDERINK from The Mandarin Tree, Gordonton As owner of an art and concept store, I see a lot of wonderful work passing by, and one of the artists I would like everyone to know about is Cambridge artist Vera Búcsú. Originally from Hungary, Vera settled in New Zealand in 2006. Vera is a multi-talented artist. Writing, poetry, illustration, painting and hosting a radio show are but a few of her extraordinary talents. Currently, Vera works on beautiful murals and they are popping up all over Hamilton. She is in the final stages of finishing up her Alice in Wonderland mural at Domaine restaurant in Hamilton. Vera uses acrylic pens and acrylic paint in combination with metallic colours to put her mark on Hamilton and soon the world. More of Vera’s work can be admired at The Hamilton Beer and Wine Company, Palate Restaurant, Organic Butchery on Kahikatea Drive, and Major Tom’s Restaurant and Bar in Tauranga.

LIORA SAAD from Toodles Noodles I first met Holly at the Cambridge Road pop up market last year and instantly fell in love with her choice of colour and graphic style. Holly has an excellent eye for what colours work well together and only uses the best quality materials for her products. Little Laneway has a lovely selection of bed linen, cushions, tea towels and art prints. You can find her regularly at the Tamahere and Rototuna Markets and is now also stocked at The Mandarin Tree in Gordonton and Leven in Cambridge.

littlelanewaydesign.com

TRACIE HEASMAN from Tracie Heasman Photography Miss Popinjay’s (Jodi Collins) creations are not limited by one medium, she bounces around from one to the next but her preferred medium is oil paint and Abbots white clay. Her work has been described as quirky, whimsical and interesting. Jodi says her work has a subtle underlying humour: “It’s pretty satisfying hearing people laugh in my studio.” You can find Jodi creating her pieces in her little gallery and working space — Hello Studios — on Bankart Street in Raglan where she works next to a team of like-minded creatives. You can also find Jodi’s work at markets such as “The Little Big Market” at the Mount and “Marketplace” in Hamilton.

facebook.com/HelloGalleryRaglan

Market Place BETHLEHEM LIONS MARKET The Bethlehem Lions Market has a new home at the Tauranga Historic Village. With just 40 stalls when it started six years ago, The Bethlehem Lions Market now boasts over 120 stalls. You will find everything from fresh fruit and vegetables, artisan food, plants, crafts and second hand goods. Alf Holst, from Bethlehem Lions, says the move to the Tauranga Historic Village will hopefully help raise the profile of the venue and the tenants in the village will all benefit from the influx of visitors the market will attract twice a month. This can only be a win win situation. As Bethlehem Lions’ main fundraiser, the market has raised over $150 000 which is all put back into the community, from helping the Women’s Refuge buy a new van to fundraising for trikes specially designed for children with special needs. The food bank, Guide dog appeal, Ngatuhoa Youth Lodge and Avalon training are just a few of the community groups Bethlehem Lions have helped recently. Alf says, “All in all the market is an asset to the community.” The market provides people with space to recycle their pre loved goods as well as opportunities for other community groups, from schools to sports teams to fundraise. So head down to the new Bethlehem Lions Market at the Tauranga Historic Village and be part of giving back to your community.

FIND A MARKET NEAR YOU BETHLEHEM LIONS MARKET 1st & 3rd Sunday of each month, 9am until 1pm

(Except Easter weekend when the market will be held on Monday) Tauranga Historic Village, 17th Avenue, Tauranga Over 100 stalls of food, crafts and second hand goods

THE LITTLE BIG MARKETS

BRON ALEXANDER from Folk Creative I am so smitten with the beautiful work created by Hamilton maker SnuggleB Toys. It doesn’t concern or worry me in the slightest that I’m a grown woman who keeps stuffed toys on her bed, they just truly are works of art. I mean she uses glittered pink felt, and that is soooo up my alley! The name “Snuggle B” comes from the name her son called his snuggle blankie (love it that my daughter had a similar comforter that she called her “cuddly”!). She has created a collection of super hero bunnies including Batman, and always has something new up her sleeve! Make sure you find her at either the Rototuna or Tamahere markets, or find her online.

facebook.com/snugglebtoys

1st Saturday of the month, 9am until 2pm Corner of Matai and Maunganui Roads Arts, crafts, handmade design products and the best of the best food vendors.

TAURANGA FARMERS’ MARKET Every Saturday 7.45am to 12 noon Tauranga Primary School between Arundel Street, Cameron Road and 5th Avenue A diverse range of fresh local produce and locally produced artisan food.

page 8 www.nourishmagazine.co.nz

page 9 www.nourishmagazine.co.nz


NOURISH | garden

In the Garden Seed Saving

Plan for Winter

Along with learning to ‘eat ugly’ (not wasting fruit that looks imperfect), it’s my opinion that we should also ‘garden ugly’. This involves leaving your veges to go leggy and riotous, tall and inedible, scraggly and un-vege-like. Why? Because this means they’re going to seed and if you collect those seeds, you’ll not only have plenty to sow next year, you’ll have more than enough to share with family and friends. Here are some easy seeds to save:

Once you’ve got your soil up to scratch with all that lovely, vibrant organic matter, it’s time to think about the future. Make the most of these last few weeks of warm weather by getting in your winter brassicas — brocolli, cauliflower, cabbages — and other crops that will bear over the cooler months, e.g., leeks, kale and Brussels sprouts. Germination and growth rates really slow down once the weather cools, so it’s a good idea to give these crops a head start now.

Lettuce: The plants will reach for the sky and pop out in little yellow flowers which develop into fluffy seed heads. Just do a Taylor Swift – grab a bunch of them and “Shake It Off ” into a paper envelope and you’re all set. Tomatoes: Let the best fruit from your healthiest plant completely ripen then squeeze out the pulp. Sieve it under cold water then carefully pop the seeds onto a paper towel to dry. If you space them 5cm apart, come spring you can put the whole thing on to a tray of seed-raising mix, sprinkle lightly with more mix and new seedlings will sprout in no time.

Keep Planting There’s still plenty of veges that are happy being planted now for growing through the cooler months of autumn. I’m livening up my patch with Bright Lights silverbeet (LOVE those colours!), a last round of Rainbow beetroot for colourful baby beet and feta salads, and a patch of sugar snap peas, to eat pods and all!

Beans: Let a few pods ripen then completely dry on the vine. Shell them and store in a paper envelope.

Refresh that Soil The voracious summer growing season often leaves soil depleted and leached of all its goodness. Now is a good time to lavish some extra care on it in the form of well-rotted manure, blood and bone and generous wheel-barrow loads of rich compost. Any type of organic matter you have handy will be gratefully received by your vege patch. Dig all these goodies in to ensure those nutrients are replenished and your tuckered out soil will bounce back to its beneficial best.

A garden centre like no other...

Be amazed and inspired as you meander through our garden centre. From grasses to 4m high trees. Consultation to construction, we can make your landscaping dream a reality.

Tomorrows garden, today.

PLANTS | DESIGN | LANDSCAPING

Hedging • Specimen trees • Natives • Topiary • Fruit trees • Pots • Onsite consultations • Landscape design and construction

It’s been a hot summer, to state the obvious! Consistent high temps and warm, drying winds have played havoc with my vege garden; I hope yours has fared better. The cooler autumn weather is a great time to wander in your garden, re-assess the ‘vege-scape’ and take a deep breath after the hectic summer season. Here are some suggestions on what you can get done this season. Enjoy! By Melissa Spargo page page 10 1 www.nourishmagazine.co.nz

Retail shop open 7 days, 9am-5pm • 162 Parton Road, Papamoa • 07 542 4410 • www.instanteffect.co.nz page 11 www.nourishmagazine.co.nz


NOURISH | recipes

SMOKING DUCK

with pickled beetroot Award winning chef, Darren Gussy from Mount Maunganui’s delissi gets smoking with this delicious Duck salad and pickled beetroot.

Smoked duck breast with orzo, baby spinach, mandarin, feta and spiced beetroot FOR DUCK 2 duck breasts 1 tsp ras el hanout spice mix 1 tbsp brown sugar 1 tsp salt ½ tsp mandarin zest Trim the duck breasts and score the skin four or five times to allow the fat to render during smoking. Rub each breast with the spice, sugar, salt and zest. Cover and allow to rest for a couple of hours. Smoke in smoker box over two tablespoons of manuka chips with one cinnamon stick, three whole cloves and two star anise on medium heat for 8–10 minutes. Once smoked, fry quickly in hot pan skin side down to crisp skin and release fat. Rest on a paper towel while you assemble the salad. Perfectly cooked duck breast should still be pink in the middle with delicious crispy skin.

SALAD 1 cup orzo pasta 2 tbsp mandarin juice

1 tsp Dijon mustard 2 tbsp red wine vinegar ½ tsp mixed crushed garlic and ginger ⅓ cup olive oil 1 tbsp brown sugar salt and pepper 150g baby spinach 2 tbsp toasted pine nuts 3 mandarins peeled and segmented 100g feta, diced 200g diced beetroot (see recipe for pickled beetroot or use tinned or roasted) Cook orzo as per directions on packet in a large pot of salted boiling water. Refresh in cold water, lightly oil and set aside. Make the dressing by mixing the mandarin juice, wine, mustard, olive oil, garlic and ginger and brown sugar together with a pinch of salt and pepper. Slice duck into thin slices, combine with orzo, baby spinach, toasted pine nuts, feta and mandarin segments. Fold through dressing and lastly add the beetroot. Arrange in a bowl or platter and serve.

MYANMAR

Fully Escorted Boutique Tour

23 days ex Auckland 07 November to 29 November 2015 From NZD$11,010 per person twin share Includes: Flights ex Auckland, accommodation, meals, transport, sightseeing and much, much more.

www.keystonejourneys.com

Come instore | 0800 838 747 jemmaw@hot.co.nz | enquiries@keystonejourneys.co.nz CONDITIONS: Rates valid as at February 2015. Terms and Conditions apply. Please visit Keystone Journeys for more details or visit your local House of Travel store.

page 13 www.nourishmagazine.co.nz


PICKLED BEETROOT 2kg beetroot 2 cups malt vinegar 1 cup water ¾ cup sugar 2 tsp salt 5 bay leaves 20 allspice berries 2 tsp mustard seeds Boil or steam whole, cleaned beetroot in salted water until firm but easily pierced with a skewer or small knife (approx 30–40 minutes depending on size). Peel the cooked beetroot by rubbing them with your hands or a cloth. I find new dishwashing gloves great for this as it keeps hands clean and gives a good grip on stripping beetroot skins. Boil the vinegar, salt, water and sugar for 10 minutes. Fill sterilised jars with the sliced or diced beetroot along with a washed bay leaf, four allspice berries and about ¼–½ tsp of mustard seeds then top with boiling liquid and seal. This recipe should make about five jars depending on the size of your jar. It can also be doubled, tripled or 100 times if required! delissi 16 Pacific Ave, Mount Maunganui | delissi.co.nz

Duck Breast

Don’t be afraid of cooking this delicious protein. For best results score and lightly salt the skin. Sear, skin side down, in a moderately hot pan to render the fat. When the skin is golden and crispy (5–6 minutes), cook the other side for a couple of minutes. If you like your duck cooked more than med-rare continue to cook it in a hot oven (200°C) for a further 5 minutes. And remember, for best results allow the breast to rest for 5 minutes before slicing.

Tips from Doug, our expert Butcher

Doug Jarvis Traditional Butcher Shop 30, Papamoa Plaza, Papamoa p 07 572 0090

e e f f co

Home is where the heart is Carrie from Excelso shares a few simple rules which ensure a good cuppa at home, whether you have an expensive espresso machine or the good old plunger. FRESH IS BEST

PACIFICA HOME & GARDEN STORE 112 TARA RD, PAPAMOA, TAURANGA 07 542 0190 | pacificaenquiry@gmail.com

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

COUNTING THE BEANS

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

THE GRIND

HOME | GARDEN | CAFE page 14 www.nourishmagazine.co.nz

Getting the grind right for the brew method is crucial. Fine for espresso, medium/coarse for �ilter, chemex, aeropress, V60, and coarse for plunger and siphon.

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

EXPERIMENT

Fiddle and adjust until it is just the way you like it. The amount of coffee you use, the coarseness of the grind and the length of time you brew or extract will all make a difference to the �lavour of the coffee. Try altering some or all of these and see what happens.

For more tips or advice or to pick up your freshly roasted beans, pop in and see the team at:

Excelso

112 Third Ave West Tauranga.

www.excelso.co.nz


e r d f n u o l w in s ' t i

WAIHI

Gold Discovery CentrE

We discover that Waihi, New Zealand's heart of gold, is also full of hidden gems.

126 Seddon Street, Waihi golddiscoverycentre.co.nz

Evidence of Waihi’s golden past is evident throughout town, from the iconic Pumphouse to the bronze statues dotted along the main street, but it is at the Gold Discovery Centre that this story comes to life. With its rich and fascinating history, breathtaking scenery, golden sand beaches, bush clad hills and the winding Karangahake Gorge, Waihi has it all.

tonnes. These beasts burn through 60 litres of diesel an hour and just one of their tyres would dwarf your average SUV.

The local information centre is always a good place to start when visiting a new town, and Waihi is no exception. In fact you will spend more time at the new i-SITE than you expect. Recent major renovations means the i-SITE, while also the hub of what to do in Waihi and beyond, also houses the amazing new Gold Discovery Centre.

If you haven’t already, a must do in Waihi is a trip on the Goldfields Railway. Originally this track was used by the mines to transport everything from material to people and livestock. It later became part of the East Coast Main Trunk line until closing in 1978. In 1980 the Goldfields Railway Society was established to preserve this piece of rail heritage. Run by volunteers this is a marvellous example of a community initative that has preserved a piece of history; Waihi being the only complete operating heritage rail precinct in the country. It has station buildings, a goods shed, cattle yards and houses all being used today.

Evidence of Waihi’s golden past is evident throughout town, from the iconic Pumphouse to the bronze statues dotted along the main street, but it is at the Gold Discovery Centre that this story comes to life. Wellington exhibition specialists Locales have worked their magic and created a stunning interactive visitor attraction which takes you on a journey from the discovery of gold through to the modern era. Get hands on and give drilling a go, pump the crank and watch 3D holograms bring the stories to life. This truly is a place the whole family will enjoy and one that manager Eddie Morrow hopes will leave you with a better understanding of how gold has shaped Waihi and New Zealand. “We are renowned for our gold,” Eddie points out, “so why not celebrate it.” Now the hub of Waihi’s gold-based tourism, the Gold Discovery Centre is the culmination of years of work from a community group preparing for the inevitable closure of the current gold mine. The mine employs around 300 people and

pumps $60 million into the local economy annually*. While the Discovery Centre does an amazing job of telling the story of gold in Waihi, an “inside the fence” tour of the Martha Mine and beyond gets you as close to the modern industry as you can get unless you plan on becoming a miner. These independently run tours depart from the i-SITE six days per week, and once you have donned a hard hat and high viz vest you are taken on a fascinating journey following the gold, from the blasting of the rock through to the extraction of the gold, and on to how the waste material, both rock and water, are recycled. As someone who has “greenie” leanings, I was impressed by the efforts of the mining company to leave the area not just how it was before they arrived, but better. Extensive planting (550,000 native plants to date) and planning mean when mining ceases what will be left behind are some beautiful recreation spaces, from lakes to native bush, that everyone will be able to enjoy for years to come. The scale of this operation is staggering and can only be truly appreciated seeing it up close and personal. As you stand on the edge of the open pit, 228m deep, you will see what looks like matchbox toy trucks wind their way to the top. Each of these gigantic machines weighs 85 tonnes and can carry a load of 85

page 16 www.nourishmagazine.co.nz

RIDE

The 30 minute trip between Waihi and Waikino travels along the original rail tracks beside the Ohinemuri River, taking in beautiful rural scenery as well as many of the original mining sites not visible from State Highway Two. You can choose a round trip or take advantage of the train and take your bikes with you as Waikino station is the perfect starting spot to enjoy the Rail Trail. Bike or not the Karangahake walks are fabulous for all levels of fitness and members of the family. EAT Just down the road from the Gold Discovery Centre is Banana Pepper Café, and this is the perfect place to enjoy lunch (or

morning or afternoon tea). Owners Bernie and Alan pride themselves on the mouth-watering array of food on offer and great coffee. World famous in Waihi and recently beyond with Alan’s big win at the national pie awards for his rhubarb and berry pie. Alan, a baker his whole life, is in charge of the busy kitchen while Bernie is the smiling face out front. I’m struggling to describe the food at Banana Pepper without resorting to clichés or doing a disservice to Alan and his team’s skill. What strikes you when you walk into Banana Pepper are the cabinets bursting with delicious food. I say this with a proviso that you get there early as this lovingly handmade food quickly disappears. Think large salad sandwiches and filled rolls, homemade pies and quiches and gorgeous cakes. This is food how you remembered it. Food that tastes as good as it looks. And let’s face it, there are less and less bakeries you can say this about. After a huge lunch we couldn’t resist taking home a few Chelsea buns and were so pleased when afternoon tea time rolled around. A LITTLE RETAIL THERAPY It’s a problem faced with all independent stores across the country: how do they compete with the large corporations? This must surely be more of a challenge in a small town, which is why when you see a magnificent store like CC Dillimore you know it must be a gem.

page 17 www.nourishmagazine.co.nz


Sitting proudly on the main street, CC Dillimore’s has been part of Waihi since 1948. But other than the service, there is nothing old fashioned about this beautiful family run home furnishing and design store. Step inside and take it all in! Filled with gorgeous pieces of furniture and a stunning array of designer curtain and upholstery fabrics, CC Dillimore is the perfect place to come and be inspired if you are revamping the family home or beach house. Owner Rex Dillimore, who has been working at CC Dillimores for 52 years,

says “there is no question about it”, their ability to be unique is only possible because of their independence. “We are one of the few family run complete home furnishing stores left,” Rex points out. So if you are in Waihi put CC Dillimore on your list of must visits or alternatively if you have a home project coming up take a day trip to Waihi. *based on 2013 revenue. All figures supplied by Newmont

Goldfields Railway 30 Wrigley St, WaihI

waihirail.co.nz

Banana Pepper

| 72 Seddon Street, Waihi

Ph. 07 863 8944

CC DILLIMORE

| Seddon Street, Waihi

|

07 863 8084

Everything is made fresh daily with outstanding quality… We are most famous for our extensive range of sausages, aged beef, young tender lamb, corn fed chickens and fresh New Zealand farm free pork.

Doug Jarvis Traditional Butcher and Deli can help with all your meat requirements

Visit Us Online

Shop 30, Papamoa Plaza, Papamoa p 07 572 0090 | e doug.jarvis30@gmail.com | w englishbutchery.com Check out our Facebook page – DOUG Jarvis Butcher & DELI page 18 www.nourishmagazine.co.nz

w w w.beewrapt.co.nz page 19 www.nourishmagazine.co.nz


NOURISH | nutrition

FALLS RETREAT a hidden gem Hidden in the Karangahake Gorge is a gem we have known about for some time but now the secret is out! Owner and chef of Falls Retreat, Brad King recently won his third consecutive Beef and Lamb Excellence award as well as being named a Beef and Lamb Ambassador for 2015. Brad and wife Emma have been building a strong reputation for stunning food served in a rustic and relaxed setting since 2011. Prior to this Brad had been making his mark at Waihi’s Porch restaurant where he was runner up in 2009 and then the winner in 2010 of the Monteith’s Wild Food Challenge. At the centre of the kitchen at Falls Retreat is a huge wood fired oven and it is from here that most of the food emerges. Brad says the wood fired oven means “the food has an earthy quality with a lot of love and raw energy, pumped into it”. Having wanted to be a chef from age fourteen, Brad says, “I love food that has depth and character, but can also retain its simplicity. I like to keep it simple by utilising seasonal vegetables, local organic produce and whatever is coming out of our kitchen gardens.” The result is, in Brad’s words “good, honest food with plenty of flavour”. Brad and Emma live on the property along with their two young children, Jacob and Molly. “It’s our home and who we are,” says

Brad. “This means we are able to cast a positive and energetic vibe throughout the core of the kitchen and the Bistro resulting in a strong, beautiful ambience and food made from the heart.” Brad says, “I am blessed with working in a beautiful environment in the stunning Karangahake Gorge — we have an open, outdoor kitchen with an awesome outlook, surrounded by bush and with a breathtaking waterfall at the base of our property. Plus as we live on the property, my kids can come over and be part of what we do.”

mushrooms THE FUNGHI ON YOUR PLATE THIS AUTUMN

BRAD’S FAVOURITE CUT OF BEEF? Beef cheeks — it’s an underused cut of meat, but great as it’s cheap and can be so rich, gelatinous and tender. Get the best out of it by cooking it slow and low! FAVOURITE LAMB CUT? Lamb rack but while it’s the most expensive cut of lamb, it is often out of the price range for most kiwi families’ weekly shopping budget. We actually use lamb shoulder as it’s more versatile — you can butterfly, BBQ, grill, marinade, slow roast or braise it. If you have a wood fired oven at home, don’t just use it for pizzas, leave your lamb in to slowly roast overnight. WHAT DO YOU LOOK FOR WHEN BUYING BEEF AND LAMB? Organic — it’s all about quality! Look out for marbling of fat throughout the meat to ensure a tender finished product. We are so lucky to have a nationally recognised, quality meat supplier in Harmony Meats, just a few kilometres down the road in Paeroa.

FALLS RETREAT 25 Waitawheta Rd, Waihi | fallsretreat.co.nz

As we notice the change of cool air kicking in, it’s time to celebrate the magic of the mushroom. These unique fungal growths have a strong repertoire of nutrients and characteristics, and being such a ‘fun guy’ they rank as one of our top five favourite vegetables. Providing versatility, textural variation, a distinct flavour and loads of vitamins and minerals, you’d be hard pressed to find a reason not to make room for your ‘shrooms’ this season. In New Zealand the most common varieties include: white button — a light delicate tasting mushroom, portobello — the larger meaty variety, and the Swiss brown button or cremini — a small, firmer and more intense version of the portobello. Oyster, chanterelle and shiitake mushrooms are also popular, but less readily available due to seasonality, and specialty varieties, including wood ear and honey fungus, are often more difficult to find. Their versatile nature provides endless ways they can be enjoyed. From the star of a risotto, sautéed for breakfast, blended into creamy soups, thrown into frittatas, marinated in salads or used as a meat alternative in many vegetarian dishes. You can even replace the bread bun with two large roasted portobello mushrooms for the ultimate juicy, nutrient dense and flavoursome burger.

w w w. e x c e l s o . c o . n z

page 20 www.nourishmagazine.co.nz

The mighty medicinal qualities of mushrooms have been recognised for thousands of years throughout the world. With hundreds of varieties, their nutrient levels differ slightly, but they all provide a decent dose of B complex vitamins, including niacin, vitamin B6 and riboflavin. Niacin and B6 are crucial to supporting a healthy metabolism and breaking down stored carbohydrates, fat and protein to ensure our bodies can obtain adequate energy. Riboflavin also hides out in most mushrooms, helping maintain healthy red blood cells, promote good vision and healthy glowing

skin. Some research even suggests this combination of B-vitamins may help relieve stress, depression and fatigue. Mushrooms’ distinctive shape consists of a short stalk and a dome-shaped-cap combo. Underneath there is a set of gills, which allow it to produce spores and help it develop from various fungal growths found in wood or soil. But be warned! Some can be poisonous, so if you are planning a foraging excursion, tread carefully and do your homework preconsumption. Thankfully it’s not all dangerous territory. The edible varieties provide a rare natural food source of vitamin D, which help retain healthy teeth and bones. Simply tuck into a serve of sautéed goodness and you’ll be feeling more virtuous by the minute. Potassium, selenium and copper are some of mushrooms’ strongest assets. Beating bananas in the potassium stakes, this significant mineral dose helps to process sodium and lower blood pressure. Selenium, the resident antioxidant, protects the body from free radicals running rampant and has shown to reduce the risk of certain cancers. Copper is a less common essential mineral, as it can’t be made by the body and has to be ingested. Just one cup of sliced mushrooms provides around 20% of our daily copper needs and this same serve will boost your daily fibre intake by around 5%. Ingesting even small amounts of lots of different nutrients can make a huge difference on our journey to greater health. With mushrooms being low in energy, carbohydrates, fat and sodium, their high water content and numerous health benefits mean there are plenty of magical reasons to enjoy them at any time of day. So have some fun with fungi this autumn, experiment with their versatility and let their powerhouse nutrients make it onto your plate. by Kate Underwood Relish the memory | Talestosavor.blogspot.co.nz


NOURISH | recipes

Mar inated Mushroom Salad THESE ARE A GREAT ADDITION TO AN ANTIPASTO PLATTER OR AS A SALAD 1 spring onion 1 stalk of celery ½ a red capsicum 250–300g button mushrooms ½ cup extra virgin olive oil ⅓ cup red wine vinegar 1 garlic clove, crushed ½ tsp wholegrain mustard ½ tsp sugar salt and pepper fresh coriander

Stuffed Mushrooms SERVES FOUR AS AN ENTRÉE OR LIGHT LUNCH

Finely slice the spring onions, celery and capsicum and place in a non-reactive bowl along with the mushrooms. Choose small mushrooms, but if these are hard to find, halve or quarter larger mushrooms. Place the remaining ingredients, except the coriander, in a jar. Screw on the lid and shake until thoroughly mixed. Pour over the mushrooms. Cover and refrigerate for a few hours. Before serving add the coriander.

Chicken and Mushrooms SERVES FOUR

STUFFED MUSHROOMS

Sauté the chopped onion, bacon and mushroom stalks in a little oil until the onions are soft and translucent. Turn off the heat and add the bread crumb mix along with the egg. Mix well. Divide the mixture between each mushroom. Bake at 180°C for 20–25 minutes. The stuffing should be golden brown and the mushrooms soft.

oil ½ onion 1 garlic clove 250g mushrooms (I used Swiss browns) 4 rashers of streaky bacon 3 tbsp flour 500g chicken thighs, boneless and skinless 1 tsp fresh thyme, chopped (or ½ tsp dried thyme) ¾ cup good quality chicken stock ¼ cup white wine 1 tsp cornflour ¼ cup cream

MARINATED MUSHROOM SALAD

MUSHROOM STROGANOFF

CHICKEN & MUSHROOMS

4 large portobello mushrooms oil ½ onion 4 rashers of streaky bacon 100g stale bread or approximately 2 cups (I used Volare’s Ciabatta) 1 cup herbs (parsley, chives, basil…) 125g Camembert 1 egg Remove the stalks from the mushrooms. Place the mushrooms on a baking dish and finely chop the stalks. Place the bread in a food processor and whizz until you have breadcrumbs. Add in the herbs and Camembert and process until well combined.

Mushroom Stroganoff SERVES TWO AS A VEGETARIAN PASTA OR FOUR IF SERVED AS A SAUCE OVER STEAK.

Heat a little oil in a large pan and sauté the diced onion and crushed garlic for 2–3 minutes, being careful not to brown them. Add the chopped bacon and mushroom and cook for a further 5 minutes. Remove from the pan and set aside. Dip the chicken thighs in the flour. Heat a little more oil in the pan and brown the chicken thighs on both sides. Add the wine to deglaze the pan, then add back the onions, bacon and mushrooms along with the stock and thyme. Simmer for 15 minutes or until the chicken is cooked through. Mix the cornflour in the cream then stir into the chicken and mushrooms. Simmer for a further 5 minutes until the sauce thickens slightly. Check for seasoning before garnishing with chopped fresh parsley.

30g butter 1 onion, diced 1 garlic clove 500g mushrooms 1 tsp French mustard ¼ cup good quality stock (vegetable, chicken or beef) 1 tbsp Worcestershire sauce ½ cup sour cream Melt the butter in a large pan, add the onion and garlic and sauté for 2–3 minutes. Add the chopped mushrooms and cook for 5–10 minutes. Add the mustard, stock and Worcestershire sauce. Simmer for another 5 minutes. Take off the heat and stir through the sour cream. Garnish with freshly chopped parsley and serve over cooked pasta and/or steak.

page 3 www.nourishmagazine.co.nz


NOURISH | feature

live oasis O

Less than an hou r's dr ive from Hamilton, tucked into the Bombay Hills, you w ill find Simunovich Olive Estate, a touch of the Mediter ranean sitting amongst the Kiw i countryside.

Sitting in the heart of the operation is a beautifully restored and restyled Kauri villa which is Bracu Restaurant, named after the Adriatic Island Brac, where the inspiration for olive growing began for the Simunovich family. Sit inside and enjoy the elegant interior or on the gorgeous wrap around veranda for views of the garden and estate. Award winning head chef Mikey Newlands is thoughtful, energetic and contagiously enthusiastic — all of which shines through on his creative menu which can be described as innovative, sophisticated seasonal fare. This is fine dining at its best. “Where we can we use local produce,” Mikey enthuses. “There is a man who comes around and provides us with special items, such as guinea fowl eggs and produce he has foraged.” We are handed what looks like a piece of a succulent plant that you would find growing on sand dunes — and in fact is! Called an ice plant, it tastes like a mildly salty piece of crunchy cucumber. This is just one of the quirky ingredients you’ll find on the menu.

Photography by Tracie Heasman

We are in his large kitchen watching him work. We notice some dried whole fish carcasses and Mikey explains “those are dehydrated John Dory bones to make dashi”. It’s clear his philosophy of using everything and respecting the ingredients is put into practice. Mikey says, “We grow some of the vegetables we use on the menu here on the estate and source much of the

produce locally.” The famous “Bracu Snickers Bar” is being made before our eyes. For the brave or adventurous the recipe is on our website. This Bracu favourite caused a revolt from customers when it was removed from the menu, so it is back. Having tasted it we know why, simply divine! With our lips smacking we meet the charismatic restaurant manager Michael Wenzell . Originally from Germany Michael is a whirlwind of knowledge, passion and experience. We step into his pride and joy, the Wine Library. Just off from the restaurant this is a room filled from floor to ceiling with wines to suit all budgets and tastes. Kept at a constant 16 degrees to conserve its precious contents, Michael tells us “there are over 2000 wines, approximately 80% from NZ, with 8—10 varieties representing each grape”. You can imagine the fascinating conversation about wine that followed! Michael’s expertise and passion is clearly evident in the collection. Opulently decorated with high backed elegant

page 25 www.nourishmagazine.co.nz


NOURISH | recipes

chairs surrounding a solid wood table, this is the perfect venue for a small private function, meetings or an intimate party.

we can reach with the tractor,” Johno tells us pointing towards some extremely steep slopes.

Next we wander around the estate with Johno Smith, the estate manager, and quickly realise Simunovich Olive Estate has even more to offer. The Island, a picturesque structure gracefully decorated with silk lining, is perfect as a romantic wedding venue. Completed last year by Johno and his team, it is a great addition to the estate which also houses the Pavilion, which is beautifully fitted for private functions and wedding receptions.

One of the top five olive growers in New Zealand, Simunovich Olive Estate produces over 19 tonnes of extra virgin olive oil per year. Eight different olive varieties are grown, including ones from Greece and Italy as well as a couple that have been grown in New Zealand for more than 180 years.

But we soon discover there is more to do here than eat and drink. Set on one of the estate’s lakes is a range offering clay bird and pistol shooting, archery and knife throwing. Managed by the experienced, 500 year old gun manufacturer Beretta, this recent addition to the estate has proved extremely popular, especially for Christmas functions and team activities. Together with his team of seven, Johno is kept busy from the end of May until late July harvesting over 20,000 olive trees on the estate. “There are more trees we could harvest, but that’s how many

The oil is processed in the on-site factory producing their award winning extra virgin olive oils as well as the growing Olive natural skincare ranges. That’s right, olive oil is not only delicious and good for you to eat, it also makes wonderful natural skincare. In addition to the estate’s olive oil, the skincare ranges include olive leaf extract. The results, a natural and effective skincare range. Who knew, all this going on in the Bombay Hills? Simunovich Olive Estate 49 Main Rd, Bombay | simuolive.co.nz

WHAT A R E K C A R C page 26 www.nourishmagazine.co.nz


Spicy Lavosh

Savoury Biscotti 1 cup whole meal flour 1 tsp baking soda ½ tsp salt 1 cup natural unsweetened yoghurt ¼ cup milk 2 tbsp brown sugar ¼ cup toasted pumpkin seeds ¼ cup toasted sunflower seeds ¼ cup sesame seeds ¼ cup flaxseeds, ground 3 tbsp grated Parmesan cheese 2 tbsp fresh rosemary, finely chopped

until just combined.

THIS RECIPE WAS INSPIRED BY ANNABEL LANGBEIN’S SESAME LAVOSH

Pour batter into a lined and/or greased loaf tin (approx 110mmx 200mm).

1 cup flour ½ cup wholemeal flour 1 tbsp chilli flakes 2 tbsp sesame seeds 1 tsp flaky salt ¼ cup olive oil 1 tsp chilli oil (optional) ½ cup water

Bake at 180°C, until a toothpick comes out clean, about 35 minutes. Allow to cool completely for several hours or overnight. Using a sharp, serrated knife, slice the loaf very thinly. Lay the slices on an oven tray and bake again in a 180°C oven until crisp, approximately 15 minutes. You may want to flip them half way through, and remember they will continue to dry and crisp while cooling. Cool on a wire rack then store in an airtight container.

Preheat your oven to 160°C. Mix together flours, chilli flakes, sesame seeds and salt. Make a well in the middle and add the water and oils. Stir together until a dough is formed. Take one third of the dough and roll out as thinly as possible. Using a sharp knife, cut the dough into long triangles (or strips if you prefer). Carefully place onto a baking tray and bake for 15 minutes or until crisp.

Add all the dry ingredients, including the rosemary, into a bowl and mix well. Stir in the yoghurt and milk and mix

A T A H R E K AC

GRE WIT AT GRIL H A 36 LHO 2 MAY USE O

Herby Grissini Bread Sticks

Cheesy Shortbread

1½ tsp dried yeast

THESE ARE BASED ON A PARMESAN SHORTBREAD I USED TO MAKE HUNDREDS OF IN MY CATERING DAYS. WE WOULD CUT THEM INTO BITE SIZE ROUNDS AND TOP WITH PESTO AND HALF A CHERRY TOMATO. FOR THIS VERSION I HAVE USED A SHARP CHEDDAR AND CUT THEM INTO SLIGHTLY BIGGER ROUNDS MAKING THEM DELICIOUS ON THEIR OWN. 1 cup flour 100g cold butter, cubed 2 cups grated cheese (cheddar or Parmesan or a mixture of the two) pinch of cayenne pepper (optional)

Place all the ingredients in a food processor and whizz until it forms a ball.

On a lightly floured bench roll the dough out to 0.5cm thickness. Using a pastry cutter, cut and place the shortbreads onto a lined baking tray. Bake at 180°C until lightly golden, around 10–20 minutes depending on the size. Store in an airtight container for up to two weeks.

page 2 www.nourishmagazine.co.nz

Wrap in cling film and chill for at least 30 minutes.

taste. Make a well in the middle and add the yeast mixture. Tip mixture onto a lightly floured surface and knead for 5 minutes until the dough is smooth. You may need to add more water to bring the dough together or flour to keep it from becoming too sticky.

3 tbsp lukewarm water 1½ tbsp flour 1¼ cup flour 2 tbsp olive oil 1 tsp sugar 1 tsp fresh thyme, finely chopped* 1 tsp toasted sesame seeds 1 tbsp grated Parmesan 1 tsp dried chilli flakes salt and pepper to taste

Place the bread dough in a bowl and set aside for around 30 minutes and the dough has doubled in size.

Mix yeast, lukewarm water and flour in a small non reactive bowl, lightly cover and set aside for 20 minutes to activate.

Knock the dough back and divide in half. Roll out half the dough in a long rectangle, about 5mm thick and as long as you would like your bread sticks to be. Cut the dough into approximately 1 cm strips. Using your hands roll the strips into tubes before place them on a baking tray, leaving room between for them to expand. Bake at 180°C for about 15 minutes until golden brown.

*You could use other herbs like sage, rosemary or oregano, fresh In a mixing bowl, combine flour, olive oil, sugar, herbs, sesame seeds, Parmesan, chilli flakes and salt and pepper topageor3dried. And simply add more for a more herby flavour. www.nourishmagazine.co.nz


NOURISH | feature

wild country Twenty years ago Angelique van Camp bought Wild Country. What was then extensively a business making ornamental gifts from recycled bottles with flavoured olive oils and preserved lemons, has evolved into a brand synonymous with flavoursome preserves and condiments. “In the beginning,” Angelique says, “it was recycled bottles with waxed tops and raffia bows, more decorative than practical. Now our products are functional — you tear off the top and use the product, rather than it sitting on the counter collecting dust.” “Nowadays everyone’s an amateur chef,” laughs Stephen. “Our products mean they can add a little something special to their creations.” Soon after buying Wild Country Angelique met Stephen and together they have grown the business to what it is today while also raising a family. Set on a lifestyle property in Te Kowhai, their factory sits down the drive from the family home. It looks like an idyllic lifestyle as they can simply stroll down the drive to work each day. But don’t be fooled, this is hard work; from packing orders on Boxing Day, to be shipped to Singapore, to stirring pots of bubbling tomatoes on a hot summer’s day. But this couple love what they do. “Everything is made from scratch onsite in 15–25kg batches,” Angelique explains. “We can’t go heavier than 25kg as we have to be able to lift it.” The day we visit, the smell of roasting tomatoes permeates the air. There are also big pots of onion balsamic marmalata bubbling away. Although both involved in all aspects of the business, Stephen largely looks after the warehouse and stock side of things while Angelique is in charge of the kitchen. Produce is bought when in season through a local buyer. What isn’t turned immediately into product is processed and frozen to be made later in the year. “Over the years we have added lots of different products to our range, but the top 20 best sellers have remained the same,” Stephen tells us. “Onion marmalata, tamarillo chutney and our garlic aioli are firm favourites.” It is clear travelling and discovering new flavours or ideas is something Angelique and Stephen enjoy. Stephen tells us of the list of food in their luggage they had prepared for customs last time they arrived back from holiday. Four years ago the 362 GRILLHOUSE range was launched. Designed with a more masculine feel, “we took the gastro pub on board” Steve tells us. “Think steak, ribs, burgers and condiments for these.” Initially there were only six products in the range, including a steak and chop sauce, green goddess dressing and BBQ mayo. The second year saw more mayo’s developed, and then in thethird year bacon flavoured condiments such as beer and bacon ketchup, bacon mayonnaise, and bacon jam were introduced. These are proving especially popular because as Stephen points out “everything tastes better with bacon!” “Adding an extra depth of taste like bourbon or coffee” is key, Stephen believes. This sets Wild Country and 362 GRILLHOUSE apart. “You have got to be careful not to be too clever” warns Stephen, and Angelique admits “we have overstepped the mark before and things haven’t worked”. This is why the couple are big on getting customer feedback. Tastings are key, according to Stephen, who loves doing in store tastings and being out in the market place getting feedback. So whether you are looking for a gift that will be used and appreciated or just want something in the fridge to lift the humble snags, Wild Country have the solution. Look out for them in good food stores like Dante’s in Cambridge, Robertos in Matamata and Nosh in Mount Maunganui.

wildcountry.co.nz

page 30 www.nourishmagazine.co.nz

page 31 www.nourishmagazine.co.nz


QUINOA, CRANBERRY AND WALNUT SALAD W UME PLUM VINAIGRETTE

ROAST VEGETABLE AND FREEKEH SALAD

1½ cups quinoa (I use a mix of brown and white) 1 cup chopped parsley 1 cup toasted walnuts 1 cup dried cranberries 1 cup spring onions chopped cracked Black pepper

¾ cup freekeh, cook as per instructions on the pack ¼ cup avocado oil 1 small clove crushed raw garlic 800g assorted roast vegetables (pumpkin, white onions, potatoes, carrots, kumara, beetroot) 200g broccoli or beans ¼ cup toasted pumpkin seeds salt and cracked pepper ½ cup chopped parsley ¼ cup chopped mint ½ cup coarsely chopped roast red capsicum salt and pepper to taste

DRESSING

HEALTHY

lunch

IDEAS

I am quite committed to healthy eating for myself and my family, and nourish our bodies with long term health in mind. It is mind boggling making this change, especially for busy families, and the decision if it is to be a long term or permanent change. WHERE TO START?

40ml olive oil 20ml sesame oil 20ml ume plum vinegar 10ml rice wine vinegar 30ml pomegranate molasses

Prepare freekeh and add to a bowl, add oil, herbs and garlic and mix well. Fold through all vegetables and pumpkin seeds. Check seasoning and serve.

Cook the quinoa. Mix all the salad ingredients in a bowl. Shake all the dressing ingredients in a jar. Gently fold together and serve. Note: Umeboshi plum is a naturally salty and savoury plum, drying the plum makes it very salty and a great salt alternative. We sell it at RedKitchen, but you can substitute it with cider vinegar or extra rice wine vinegar, but you will need to add extra salt for seasoning.

Note: This can be made using leftover roast vegetables. Try it with quinoa or couscous.

CHICKEN AND AVOCADO SALAD WITH A RAW LIME AND CORIANDER DRESSING 2 cups shredded organic smoked chicken (or roast chicken) 2 medium avocados, neatly diced into 2cm squares ¼ cup finely sliced spring onion ¼ cup finely chopped parsley rocket and watercress to serve 1 tomato cut in quarters and seeds removed ¼ cup toasted pistachios (almonds or walnuts can be used)

DRESSING

1 cup raw cashew nuts ¼ cup lime juice ¼ cup olive oil 1 small clove garlic 1 tbsp maple syrup

¼ tsp salt ½ cup water ½ cup coriander cracked black pepper For the dressing put all the ingredients in a high speed blender and process till smooth. Put smoked chicken in a bowl and mix through dressing. Fold through avocado, spring onion and parsley. If this is a working lunch, serve in a jar or bowl on a bed of rocket or watercress and top with chopped tomato and pistachios. As a seated lunch serve with a green salad and crusty ciabatta.

I am reminded of the saying: ‘How do you eat an elephant? One bite at a time.’ Make the changes you want to your diet one meal at a time. Do some research. I love Dr Libby’s books which are informative and realistic. The ingredients are obtainable and cooking methods so easy. Megan May from Little Bird Unbakery has made nutritious food delicious although her book is a little more complicated. Start by introducing a nutritious breakfast. Try this for a month or two before you introduce healthy lunches and then snacks. With an abundance of fresh local fruit and vegetables at the moment, and some interesting and tasty seeds, grains and nuts, salads make healthy lunches a cinch. Salads are our signature at Red Kitchen, so I am sharing with you some of our favourites.

By Megan Priscott, from Red Kitchen, Te Awamutu | redkitchen.co.nz

the falls cafe

stunning parkland setting with lake views

Fresh seasonal breakfast and lunch menu | Delicious, unique homemade cakes Available for functions and private parties with menus that are tailor-made for you | Delicious local Fusion coffee 140 McLaren Falls Road, McLaren Falls Park, Lower Kaimai, Tauranga | phone 07 543 4976 | facebook.com/thefallscafe page 33 www.nourishmagazine.co.nz


PACKED

lunches

NOURISH | recipes

Homemade instant noodles In a jar or heat proof container put your flavourings. We used a tablespoon of miso, a pinch of onion flakes, half a teaspoon of garlic powder and a dash of soy sauce. Vary the measurements and your flavourings to suit your taste — you could also add some stock powder (just make sure it is MSG free), fresh ginger, a little coconut milk or curry paste.

Packed lunches don’t have to be just for the kids’ school lunches. Here are a few ideas to make your packed lunch interesting and nutritious.

Then add uncooked vermicelli noodles (udon noodles would also work) and top with your favourite sliced vegetables and herbs, such as carrots, beans, bean sprouts, baby spinach, coriander and mint. When it’s time for lunch, simply pour boiling water on top (approximately 1–1½ cups), stir, then cover and leave to stand for a few minutes.

Get Dippy Apple crisps

In the bottom of a jar, layer your favourite dip, such as hummus or cottage cheese (we used a tri coloured pesto, salsa and cream cheese combination).

Simply cut apples into super thin slices, place on a lined baking tray and sprinkle with a little cinnamon.

Cut vegetables, such as celery, carrots, red pepper and some whole beans, and place them into the jar so they stay upright, and seal ready for when you’re hungry.

Bake in a low (150°C) oven on fan bake for 40–60 minutes, turning once. Allow to cool and store in an airtight container.

Bliss balls

It’s a Wrap

Readily available but also super easy to make, bliss balls are a great snack and the perfect way to curb those sweet cravings mid afternoon.

Silicon muffin cases make great dividers in your lunchbox!

Simply place a selection of nuts and dried fruit into a food processor along with some cacao (optional).

Go plastic free. We love Bee Wrapt’s range of beeswax infused reusable cotton food wraps. Hand made locally from vintage inspired material, they are not only gorgeous but really functional, from wrapping your sandwiches to covering food in the fridge. In fact their uses are endless! Perfect for storing cheese or extending the life of fresh bread.

Process until finely chopped then add some coconut oil to bind. Shape into balls and refrigerate.

Available from Wild Earth Organics, Tauranga, Comvita, Paengaroa and Ciabatta Bakery, Rotorua or online at www.beewrapt.co.nz

Tamarillo & Black Raspberry Chutney.

Don’t miss our delicious HOT CROSS BUNS this Easter

Gold Award winner for the Café Boutique category 2014 Pie Awards

This regional condiment is handmade from locally grown fruit and berries. A sharp chutney, serve with red meats or your favourite cheese.

W I L D C O U N T RY

local

tastes better Phone 07 829 7102 | www.wildcountry.co.nz Facebook for recipes

72 Seddon Street, WAIHI PH: 07 863 8944 page 34 www.nourishmagazine.co.nz

page 35 www.nourishmagazine.co.nz


NOURISH | recipes

chia Chia seeds are an excellent source of fibre, packed with antioxidants, full of protein, loaded with vitamins, minerals, and the richest known plant source of omega-3.

It seems every week there is another ‘super food’ that we should add to our diets to lower this or increase that, which will make us lose weight, have shinier hair and harder nails all while making us live longer. While I don’t dismiss that many of these, often long forgotten foods, offer a lot and should play a bigger part in our diets than chemical numbers, preservatives and additives, it can be a daunting area to delve into! For me chia seeds are the one ‘super food’ everyone should learn more about and incorporate in their everyday diet. These tiny inconsequential seeds, which look very much like black and white sesame seeds, are not only extremely nutritious, they are also very versatile and can be added to everything from smoothies to meatballs, muesli bars to salads. The Myan word for strength, chia seeds were a staple of the ancient Incan, Myan and Aztec people. Weight for weight they have more quality food value than any other known food, six times more calcium than whole milk, three times more antioxidants than blueberries and three times more iron than spinach. Forget flaxseeds, chia have more protein, fibre and calcium. Add to this impressive list of ‘mores’, chia seeds are the richest vegetarian source of essential fatty acids and a great source of Omega 3. So throw away the fish oil tablets and start incorporating chia seeds into your diet. Chia seeds absorb more than nine times their weight in water and form a gel which results in a slow release of carbohydrates and an equally slow conversion of carbohydrates into glucose for energy. This gel-like substance is perfect to thicken your smoothie, or add to meatloaf or meatballs and such like as a nutrient packed binder. One tablespoon of ground chia seeds mixed with three tablespoons of water to form a gel makes a great substitute for an egg and perfect for vegan baking.


Chia Jam

This is a great alternative to sugar ladened traditional jams. 250g frozen berries (approximately 2½ cups) ¼ cup apple juice ¼ cup chia seeds 2 tbsp maple syrup, Yacon syrup or honey*

r e t s Ea ing bak

Place the berries and juice in a small pot and heat. Simmer on low for 10 minutes then stir in the chia seeds and maple syrup. Check the sweetness and adjust if need be. Pour into a jar and refrigerate. *If using maple syrup ensure it is genuine maple syrup not maple flavoured syrup, which is simply flavoured sugar syrup.

Chia Chocolate Pudding THIS CREAMY CHOCOLATEY DESSERT IS ALMOST TOO GOOD TO BELIEVE. RAW, DAIRY AND GLUTEN FREE IT ALSO HAS NO REFINED SUGAR. FOR A SMOOTH TEXTURE YOU REALLY NEED A HIGH POWERED BLENDER LIKE A VITAMIX. MY BLENDER IS NOT QUITE UP TO THE JOB SO I USED GROUND CHIA SEEDS. GROUND CHIA SEEDS SHOULD BE STORED IN THE FRIDGE OR FREEZER TO PRESERVE THEIR NUTRIENTS. ½ cup chia seeds 1 cup almond milk* 5–6 medjool dates** 3 tbsp raw cocoa vanilla extract pinch salt Place all the ingredients in a blender and chill for 30 minutes. Blend the chilled mixture until smooth and serve immediately or pour into glasses and chill until ready to serve. SERVES TWO

*Coconut, soy or oat milk will also work. So too will regular milk although it is then not dairy free. ** A couple of ripe bananas can also be used instead of the dates.

photography by MEGAN MULDOWNEY

This spiced blackberry tart with a roasted hazelnut crust is the perfect accompaniment to hot cross buns over the Easter weekend. If you don't like your desserts too sweet, this one’s for you.


NOURISH | season

Spiced Blackberry Tart

This spiced blackberry tart with a roasted hazelnut crust is the perfect accompaniment to hot cross buns over the Easter weekend. If you don't like your desserts too sweet, this one’s for you. PASTRY

by kneading briefly on a lightly floured surface.

1 x sheet sweet short pastry (store bought) ½ cup roasted hazelnuts

Chill the pastry for 30 minutes. Roll the pastry out on a lightly floured surface to fit a small flan tin (34cm x 11cm). Refrigerate while the cake batter is being prepared.

CAKE BATTER ⅔ cup self-raising flour 1 tsp mixed spice 1 tsp cinnamon 1 egg (size 7) 4 tbsp salad & cooking oil ¼ cup milk 1 tsp vanilla essence ⅓ cup brown sugar, firmly packed

FOR THE ASSEMBLY

Easter Pull Apart

I love making brioche, but I love monkey bread even more, as it’s fool proof. This is an Easter variation on this treat, stuffed with Easter eggs and cinnamon sugar. This will make an impressive centrepiece for your Easter brunch, a definite crowd pleaser.

BASIC SWEET DOUGH 2 tsp active dried yeast ½ tsp sugar ¼ cup warm water 1 cup warm milk 75g melted butter 1 tsp Heilala vanilla paste ¼ cup sugar 2 eggs (size 7) ½ tsp salt 4 cups plain flour, approximately

FOR THE ASSEMBLY ½ cup sugar 1 tsp cinnamon 25g butter, melted 6 marshmallow Easter eggs, chopped into small pieces 1 large hollow Easter egg, smashed

VANILLA ICING 5 tbsp icing sugar 1 tsp vanilla essence enough hot water to give a pouring consistency (about ¼ tsp) Important: This dough is prepared the evening before and matures in the refrigerator overnight. For the basic sweet dough: In a large bowl dissolve the yeast and sugar into the warm water and let sit for 10 minutes until the yeast has activated (it will be frothy). Add the warm milk, butter, vanilla paste, sugar, eggs and salt. Using the whisk attachment on your mixer, beat the ingredients until they are

combined. Switch to a dough hook and add 3 cups of the flour to the bowl. Beat until all the flour is incorporated.

1½ cups blackberries, frozen or fresh ½ cup roasted hazelnuts, chopped For pastry: Using a food processor, process the roasted hazelnuts until finely chopped. Tear the sweet short pastry up and add to the food processor. Process until the hazelnuts and sweet short pastry have combined. Bring the pastry together

For cake batter: Sift together the flour, mixed spice, cinnamon and set aside. In a small bowl beat together the egg, oil, milk, essence and brown sugar until combined. Add the flour mix and beat again until the batter is smooth. For assembly: Cover the base of the pastry lined flan tin with about half of the cake batter. Lay the blackberries evenly over the batter and sprinkle half of the chopped hazelnuts on top of the blackberries. Using a spoon drizzle the remaining batter evenly over the blackberries. Sprinkle the remaining hazelnuts on top. Bake at 170°C for about 35 minutes until the pastry is golden brown and a skewer inserted into the centre of the tart comes out clean. MEGAN MULDOWNEY

thecafebaker.co.nz

Once this is done, you need to add the rest of the flour, about ¼ cup at a time. I take my dough out of the mixer and hand knead in the last ¼ cup of flour to ensure the dough is the right consistency. The dough is ready when it looks smooth and feels super soft. You may find you need a little over 4 cups of flour, or a little less. When you press your finger into the dough it shouldn’t stick. Place the dough into an oiled bowl, cover and refrigerate overnight. For assembly: Mix together the sugar and cinnamon, set aside. Set up the melted butter and the chopped/smashed Easter eggs. Remove the dough from the refrigerator, place on a floured surface and roll it out to a rectangle about 40cm x 25cm. The dough will be about 1cm thick when rolled out. Brush some melted butter over the surface of the dough. Sprinkle a layer of cinnamon sugar over the surface and spread the chopped marshmallow and smashed Easter egg evenly over the surface of the dough. Now you need to roll the dough up into a log. Cut this log into slices about 2cm thick and cut each of these slices in half. You are now ready to place them into a pie dish. Grease a 28cm pie dish and place a layer of scrolls on the bottom. Sprinkle this layer with a little more cinnamon sugar and place the remaining scroll slices evenly over the top. Brush the top layer with remaining melted butter and sprinkle more cinnamon sugar on top. Bake at 170°C for about 40–45 minutes until golden brown. When it has cooled slightly, drizzle with vanilla icing and dust with icing sugar.

Come and see us for all your home furnishing needs CC DILLIMORES – FURNISHING & FLOORING Seddon Street, Waihi P 07 863 8084 E ccdillimores@clear.net.nz


NOURISH | reads

Book Reviews

Cauliflower cheese burgers

The burger craze doesn’t seem to have left a stone unturned. New York, London, Paris, Stockholm: every city I visit has any number of burger bars touting gourmet beef patties in soft brioche buns. Don’t get me wrong, I love a burger! But after seeing all that meat I find myself craving something a little lighter and fresher tasting. Wrap your hand round this cauliflower cheeseburger, take a big bite and let some of the burger juice dribble down your hand . . . just like the real deal!

Rachel Khoo’s Kitchen Notebook By Rachel Khoo

Try out a recipe from Rachel’s book!

Published by Penguin AVAILABLE NATIONWIDE

I recently discovered Rachel Khoo’s television series on the Food channel and was so impressed by the dishes she was creating I dug up her last book, My Little French Kitchen. So I was already feeling the love for Rachel Khoo when her latest book, Rachel Khoo’s Kitchen Notebook, arrived on my desk. An art and design graduate, Rachel moved to Paris where she obtained a diploma in pastry. She has managed to combine her two passions in this her latest book which is full of gorgeous sketches as well as recipes.

KingSt12931_Nour_A

Rachel’s first book was an instant success selling over 120,000 copies and the accompanying television series being viewed by

over one and a half million people. In this book Rachel is not confined to French food and her tiny Paris kitchen. Instead she gains inspiration from her travels from her home town of London to Italy, Turkey and Stockholm. What I love about this book and Rachel’s recipes in general is that taste and flavour are paramount. Her recipes put an innovative spin on dishes. The fact that this book is embellished with little sketches or pretty pictures is just fluff. With or without these this would be an outstanding book. Reviewed by Vicki Ravlich-Horan

PREPARATION TIME: 20 MINUTES | COOKING TIME: 25 MINUTES | SERVES 6 1 very small head of cauliflower (approx. 200g), trimmed and separated into florets 140g tinned haricot beans (drained weight) 85g fresh breadcrumbs 140g mature Cheddar cheese 2 tablespoons chopped fresh flatleaf parsley a sprinkling of grated nutmeg zest of 1 unwaxed lemon 1 tablespoon roasted chopped hazelnuts sea salt and freshly ground pepper 1 large egg white 2 tbsp vegetable or olive oil 1 oak leaf lettuce (or other) 1 medium tomato, sliced For the caramelized onion chutney (makes 250g) 50g butter 4 red onions, peeled and thinly sliced a pinch of sea salt 150ml red wine vinegar 2 tbsp raisins, finely chopped 2 tbsp soft brown sugar

Inspiration is on the menu at Kiwi’s Best Kitchen

Steam the cauliflower florets for 7– 8 minutes, or until tender. Take off the heat, drain and leave in the colander to cool. In the meantime, start to make the red onion chutney. Put the butter in a frying pan on a low heat, then add the onions and salt. Fry for about 20 minutes, or until sticky and soft. Add the vinegar,

raisins and sugar, and cook for another 5 minutes, or until glossy and reduced. Check the seasoning. When the cauliflower is cool, put the haricot beans into a food processor and pulse, then add the cauliflower and pulse lightly. You don’t want to overwork it as the mixture will get sloppy. Place in a bowl and add 1 tbsp of breadcrumbs. Grate 80g of the Cheddar and add to the bowl, along with the parsley, nutmeg, lemon zest and hazelnuts. Season with salt and pepper, and form the mix into 6 patties, around 6cm in diameter each, in the palms of your hands. Lightly whisk the egg white in a bowl, and put the rest of the breadcrumbs on to a plate. Brush each patty all over with egg white and press into the crumbs, making sure they are well covered. Put the oil into a large frying pan on a medium-high heat. When hot, cook the patties in batches for 3 – 4 minutes on each side, until nice and crisp and golden. Slice the remaining Cheddar and put a slice on top of each patty while in the pan to melt. Place each patty in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney.

TIP SERVE WITH TOASTED OPEN PITTA BREAD OR BRIOCHE BUN IF YOU WANT A MORE ‘CLASSIC’ BURGER. GET AHEAD You can freeze these patties on a tray, before coating in the egg white and breadcrumbs. Then defrost, coat, and fry in a pan, as above.

Extract from Rachel Khoo’s Kitchen Notebook by Rachel Khoo. Reproduced with permission from Rachel Khoo’s Kitchen Notebook by Rachel Khoo. Published by Michael Joseph, Penguin Random House. RRP $50.00. Copyright text © Rachel Khoo, 2014. Copyright photography © David Loftus, 2014.

Let Kiwi’s Best Kitchen inspire your table with the very best of premium New Zealand food, beverages and delicious recipes on offer by this year’s exhibitors.

CAFÉ RESTORE

And if that’s not enough inspiration, Brett McGregor, and Karena and Kasey Bird, of Masterchef NZ fame, will turn up the heat with cooking demonstrations in the Kitchen Theatre.

• Produce from our Community Garden • Organic, free range, fair trade ingredients • Local beers and wines

Find out more about Kiwi’s Best Kitchen at Fieldays.co.nz/kiwisbestkitchen2015

fieldays.co.nz | 10-13 June 2015

Spend $50 or more at Café Restore or in our Retail Store, mention Nourish and get a tour of our amazing beehive experience for just $10 per person (RRP $28.00). Tours run every hour. Bookings advisable.

Café Restore @ Experience Comvita, 23 Wilson Road, Paengaroa, Te Puke.

Kiwi’s Best Kitchen

Phone 07 533 1987 Email experience@comvita.com www.experiencecomvita.com Open from 8:30am to 5:00pm daily

page 43 www.nourishmagazine.co.nz


NOURISH | essentials Recipes from My French Kitchen

For the Love of….

By Allyson Gofton

By Karena and Kasey Bird

RRP $45

RRP $59.99

Available from 27 March

Available from April 10

Published by Penguin

Essential Ingredients Maple Syrup Maple syrup is literally the syrup from various maple trees. The trunks of the maple tree are tapped to collect the sap that the tree produces in spring when the starch the trees store in their trunk and roots during cold winter months are converted to sugar when the temperature rises.

After a year living in France, Allyson Gofton has returned bursting with French inspired dishes to share with us in her latest book, Recipes from my French Kitchen. Part cookbook, part travel memoir, in Recipes from My French Kitchen, Allyson chronicles her family’s year of living in a tiny village at the foot of the majestic Pyrénées mountain range. Despite a rocky start, Allyson says that their time away was the best experience her family has shared so far. Allyson shares more than 50 seasonal dishes adapted for New Zealand home cooks, as well as stories of the people, places and culinary traditions experienced during their time in France. Allyson notes the food they ate “may not be flash, it may not be dusted and drizzled but it is honest and healthy food that is truly delicious because it is locally grown and cooked in the way it has always been cooked”.

Sisters Karena and Kasey stole our hearts with their down to earth, laid back and humorous attitudes as they climbed the ranks to become the winners of Masterchef 2014. In keeping with their bubbly personalities we saw on Masterchef, their cookbook, For the love of…, is a colourful collection of delicious recipes peppered with insights into their personalities and family lives. The book is divided into chapters that reflect the girls loves in life: whanau, glamming it up and taking it slow. For the love of… is a personal snapshot of the sisters’ lives with many pics from their childhood through to the wonderful adventures since winning Masterchef. The recipes are attainable yet exciting and inspiring, often a hard thing for many cookbook writers to achieve, so a great feat for these first timers. Reviewed by Victoria Russell

Canada is the largest producers of maple syrup, producing three quarters of the world’s production. In Canada and the US, imitation maple syrups cannot have ‘maple’ in their name. No such luck in New Zealand where you will commonly find ‘maple flavoured syrup’. The word ‘flavoured’ gives it away and these products more often than not contain no maple syrup. They are in essence flavoured high fructose corn syrup.

WORCESTERSHIRE SAUCE The English version of fish sauce, Worcestershire sauce is a fermented blend of anchovies, malt vinegar and tamarind. Its main role is as a flavour enhancer, but beware, many cheap versions contain the dreaded flavour enhancer MSG. Add Worcestershire sauce to your home-made burger patties, marinades, cheese on toast and of course your Bloody Mary. Invented by two chemists, John Lea and William Perrins in the early 1800s, the story goes that Lord Sandy, a nobleman from Worcester, returned from his travels in Bengal and wanted to recreate a recipe he had acquired. The pair of chemists attempted to do this, but when tasting the sauce found it unpalatable, so put the jars aside. On discovering the jars a few years later, they tasted the sauce to find the ageing process had turned it into a delicious, savoury sauce. The rest, as they say, is history.

So be inspired to attempt a French dish or perhaps to make that trip you have been dreaming of with Allyson’s latest book. Reviewed by Vicki Ravlich-Horan

DELICIOUSLY DISTINCTIVE FOOD Lavish Foods creates outstanding cuisine, for food lovers who desire something out of the ordinary. Crafted from fresh local ingredients, our low fat seasonal menus cater to most dietary needs – Vegan, Gluten, Dairy and Nut Free. We specialise in Ready to Eat Healthy Fast Food made with Love. 34 Fifteenth Avenue, Tauranga

Phone 07 579 9863 facebook.com/LavishFoods

page 44 www.nourishmagazine.co.nz

CACAO Although similar in sound and looks, there are a few key differences between cacao and cocoa, the main being cacao is raw and a lot less processed than cocoa. This means cacao retains more of the antioxidants and nutrients the cacao bean is renowned for. But just remember whether it is cacao or cocoa in your chocolate inspired drinks or desserts, they are both full of great properties, it is the sugar and/or various sweeteners we add that then make the dish a treat instead of an everyday, every meal food.

The perfect place to celebrate a special occasion Award winning food & great wines. Indoor/outdoor dining in a beautiful setting. Open Tuesday to Sunday for lunch & dinner.

BOOK IN FOR DINNER TO TRY OUR AWARD WINNING BEEF AND LAMB DISHES The Falls Retreat, 25 Waitawheta Road, Opposite Owharoa Falls, RD2, Waihi | Bistro 07 863 8770 Accommodation/Office 07 212 8087 | Email enquiries to info@fallsretreat.co.nz | www.fallsretreat.co.nz

page 45 www.nourishmagazine.co.nz


NOURISH | directory

NOURISH | events

BAY OF PLENTY EVENTS THE GREAT NZ FOOD SHOW

PLUNKET FUNDRAISER

The show with real bite. The Great NZ Food Show is more than just tastings, we have food by the plate and wine by the glass as well as cooking demos, classes and competitions.

Spoil mum this Mother’s Day with afternoon tea and a cooking demo from Nourish editor Vicki Ravlich-Horan, while helping raise money for the great work Plunket do.

22 – 24 May 2015 Mystery Creek Events Centre, Hamilton

Tickets $45 and include a copy of Nourish cookbook

greatnzfoodshow.co.nz

Sunday 10 May

Directory EXPERIENCE

RAIL HISTORY...

FOR FURTHER INFORMATION PLEASE REFER TO OUR WEBSITE

For more details nourishmagazine.co.nz/events

Kiwi’s Best Kitchen

KIWI’S BEST

EXCELSO BASIC BARISTA CLASSES

Head to the Fieldays for some culinary inspiration with an impressive line up of chefs at their Kiwi’s Best pavilion.

Basic barista training class takes you through the steps to making a great cup of coffee. Classes are two hours and one-on-one or you could do a class with a friend/partner/spouse.

10 —13 June

Special trips by arrangement for groups. Timetable subject to change without notice.

30 Wrigley Street, Waihi | p: 07 863 9020

e: goldfieldsrailway@xtra.co.nz www.waihirail.co.nz

If you are reading this chances are so are your potential clients. TO FIND OUT HOW EMAIL YOU CAN BE PART vicki@nourishmagazine.co.nz or phone 021 065 1537 OF NOURISH

excelso.co.nz

Mystery Creek, Hamilton

$120.00pp

fieldays.co.nz

SMOOTHIE CLUB Held twice a month at The Local, 324 Maunganui Road, Mount Maunganui.

COME AND GET A

LITTLE WICKED

Meet new people, discuss and learn about real food all over a smoothie. thesmoothieclub.co.nz

HANDMADE BY LAVIS A H FOOD AVIS FOODS S

EAT COFFEE, FUNKY GIFTS, BYO FOOD

Featuring mouth-wa watering ing natural ingredie edien nts sourc sou ced seasonally from om the Bay of Plenty region.

Keepsakes & Treasures View our diverse range in instore

Phone 07 579 9863 | 34 Fifteenth Avenue, Tauranga

76 Grey Street, Tauranga Phone 07 578 1705

MAUNGANUI ROAD, MT MAUNGANUI | MON TO FRI 7AM–3PM, SAT 8AM–1PM PHONE 07 572 5154 | EMAIL THELOCALMOUNT@YAHOO.CO.NZ FACEBOOK WWW.FACEBOOK.COM/THELOCALMOUNT

Come in and enjoy a unique and exciting dining experience Small plates | boutique wine fair trade organic coffee | craft beer

Check out our website and book online or give us a call 07 574 8200 www.delissi.co.nz 16 Pacific Ave, Mount Maunganui page 46 www.nourishmagazine.co.nz

Order online today!

MAKE YOUR DAY WITH CAKE MY DAY

P hone 021 160 4628

975 Cameron Road, Gate Pa, Tauranga P 07 579 9795 E cmdcakes1@gmail.com www.cakemyday.co.nz

www.theconfectionerycollection.co.nz

FRESH HANDCRAFTED CHOCOLATES & CONFECTIONERY

Email theconfectionerycollection@gmail.com /ConfectioneryCollection ConfectioneryCollection page 47 www.nourishmagazine.co.nz


Nourish Magazine Bay of Plenty Autumn 2015  

Fresh local flavour from the Bay of Plenty, New Zealand. In this issue we discover Chia seeds, cook some delicious and healthy lunches, go...

Read more
Read more
Similar to
Popular now
Just for you