Nourish BOP Spring 2016

Issue no. 24, Spring 2016

TOP 5 FOODIE

DESTINATIONS

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NOURISH | issue 24

Welcome

One of the many things people ask me is how do I fit everything in? Being busy seems to be a status symbol these days and it is so easy to fall into this trap. Yes, my life is full! How do I fit it all in? The answer to that is quite simple, I don’t. I say no more often than I say yes, something that has taken me a long time to learn, and still harder said than done, especially if it’s invites to great events or helping out with amazing causes.

There is a lot of talk about having a great work life balance, and on page 52 the team at Advance Wellness gives us some great tips on being balanced physically and mentally. For me there is no work life balance and it’s not something I strive for. Luckily I have a job that I love, a job that connects me with passionate and interesting people, gives me a creative outlet and where I am continually learning.

In this issue I learnt all about the “love life” of a daffodil, discovered a handy tip courtesy of Ros from Cakeaway in Mount Maunganui on how to cut even layers in a cake, and that chicken feet make a fantastic stock.

people who help make Nourish better and better every season. Beside me in the office is the hard working Paula Baxter who listens to me rant and rave and then asks how she can help. Not in our office (because we would never get any work done!) is the very talented Bron Alexander who always has a beautiful vision for each issue. Then there is the growing number of talented writers and photographers who all share our vision of bringing you a little fresh local flavour each season.

I have to mention our amazing clients that make Nourish possible. I love being able to live vicariously through your passion and talent. Finally there are the many readers who stop to email, write or tell me in person how much you love Nourish. Thank you! Thank you for taking the time out of your busy lives to relax and read Nourish.

Vicki Ravlich-Horan

FOLLOW US

Doing what I love is made that much better by the passionate and talented

CONTENTS regular 04 06 07 08 11 30 52 54 55

Bay of Plenty News Tauranga Farmers’ Market Herb Column Health & Beauty Nutrition - Asparagus Enviro

Wine Column Bay of Plenty events Directory

features

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

Advertising in Nourish Magazine WORKS.

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

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

18 20 22 28 40 44 46 47 48 50 52

A Bit on the Side Home Barista

recipes 12 13 14 16

Asparagus and Smoked Salmon Tart Creamy Chicken and Asparagus Caesar-D ressed Asparagus Lamb Kefta Tagine with Tomato Quince Sauce

17

Perfect Couscous Cauliflower Couscous

25 26 27 33 34 35 36 37 38 43

Herb Grilled Poussin

Quite a Pheasant Pie Chicken Feet Thai Fish Curry French Toast Yum Yum Noodles Risotto Sausages & Mash Scandinavian Sandwich Cake Donut Ice Cream Sandwich

Top 5 Foodie Destinations Get Carried A way with Cakeaway Wholehearted Whole Foods A Ten Year Celebration Good.Trust When Inspiration Strikes

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections

Eat, Stay, Celebrate

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Paloma Aelyon, Esther Vreede

Recipe for Success

COVER IMAGE Rose Hewartson

Balancing Act

PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Holly Marie Russell THANKS TO Laminex NZ ISSN 2324-4372 (Print) ISSN 2324-438 (Online) ADVERTISING ENQUIRIES Liz French | 021 736 789 salesbop@nourishmagazine.co.nz Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

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NOURISH | news

Bay of Plenty News WHAKATĀNE LOCAL WILD FOOD CHALLENGE

YOUNG CHEF WINS GOLD Falls Retreat chef Aaron Kingsford has just won the Service IQ Apprentice of the Year. This is considered New Zealand’s toughest and most exciting competition for ambitious Kiwi apprentice chefs, offering them the tantalising opportunity to achieve recognition, expand skills and take their career to a whole new level.

The Local Wild Food Challenge is held in five countries and aims to showcase the resourcefulness of people living in communities where wild food is available. Now in its second year, the Whakatāne LWFC is going from strength to strength, with a larger beachside venue, and even more to eat, see and do. Held on Saturday 10 December at the Whakatāne Heads.

SEE YOU AT THE HOME SHOW The biggest home show in the region, the Waikato Home Show is on from the 6 to 9 October. Along with some wonderful inspiration for your home and garden, the popular cooking theatre is back. Come and say hi to our editor Vicki who is coordinating a line up of wonderful chefs and will be there all weekend.

www.waikatohomeshow.co.nz

Aaron was the only contestant to receive a gold medal, impressing the judges with his all-round professionalism.

“On the floor, he was calm under pressure, efficient, clean, tidy and he knew exactly what he was doing the whole time. All of the elements in his dish harmonised really well.

Overall, it was very hard to fault him and he should be very proud of himself,” says judge Joel Martin.

www.localwildfoodchallenge.com

Aaron’s dish, ‘Duck Odyssey’, was a delicately cured duck breast with rich chicken liver parfait and has won him an enviable trip to the Melbourne Food and Wine Show.

COMING SOON! - THE LAKES NEW SHOPPING VILLAGE The Lakes is thrilled to announce the opening of their Boulder Lane Shopping Village this October featuring Maude Café/Bar (across from an exciting new playground with a flying fox), plus foodie outlets including Turkish, Japanese (sushi), Indian and South American cuisine, plus a Four Square and physiotherapist.

32 Boulder Lane, The Lakes, Tauranga

A NIGHT BEFORE CHRISTMAS

CELEBRATE SPRING IN STYLE WITH 100,000 TULIPS! In 2014 Rotorua’s Tulip Festival started as a three day festival and has grown to 10 days with over 40 events making up its programme, including celebrity guest speakers such as Michael Van de Elzen, Xanthe White and David Trubridge.

One hundred thousand tulip bulbs are planted each year and act as the backdrop to a festival programme packed with everything from cupcake decorating to guided walks, high teas and concerts.

1 – 9 October, Rotorua | www.tulipfestrotorua.co.nz

The Bay’s biggest free outdoor Christmas party celebrates 20 years of festive cheer in Bethlehem this December.

Enjoy music, dance, drama, carols, candles, giveaways, great food and fireworks to cap off the night. The 2016 event looks set to be another stunner with last year’s Headliner Act Late 80’s Mercedes confirmed for a repeat performance.

The 2015 event raised over $8000.00 for local charity Good Neighbour Trust. This year’s charity is still to be confirmed. Saturday 17 December (Wet weather option Sunday 18 ).

Bethlehem College 24 Elder Lane, Tauranga www.anightbeforechristmas.co.nz

homeopathic HCG detox programme 22 day programme $60.00 | 40 day programme $110.00 (Excludes postage)

Utilise your own stored fat while eating healthy foods. For normal healthy detox, cleansing and weight loss. Our clients commonly report weight loss between 7 and 10 kilos.

Call us now or check out our website or facebook for further information.

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COFFEE

Bold flavour

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BREWER’S YEAST, YUMMY & HEALTHY

Spring News LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS Winter fruit, like tamarillos and kiwifruit, start to disappear and are replaced with beautiful sweet strawberries.

With the longer days and warmer weather we can dust off the grill and begin to move outdoors to cook.

THIS SEASON

NOVEMBER

Why not try a roast on your BBQ? Highcrest Free Range Pork and Wholly Cow (beef and lamb) are both direct from the farm and offer some great options.

A bumper avocado season is predicted this year so brush off your guacamole recipes and revel in this beautiful local fruit.

Asparagus, a true delicacy of spring, will start to appear in October. With the warmer weather our choices of tomatoes increase with more varieties available.

Southern Belle capsicums also return in November.

It’s time to plant living herbs from Lyncroft Nursery. October sees the last of the orchids, but our flower growers continue with a selection of lilies, anthurium and warratahs to brighten your day.

As always our bakers and preserve makers follow the seasons. Dressings for salads and glazes for meats are popular choices and can be sampled at the market.

+ Kamo Kamo, red cabbage and broccoli at Te Teko Vegetables + Capsicums arrive – Southern Belle Orchard + Broad beans – various producers

SEPTEMBER + Hass avocados – various producers + Navel oranges, lemons and lime varieties + Tamarrillos end - Ashmore Nursery + Cauliflower, broccoli and green cabbage and many kale varieties

NEW STALLHOLDERS Welcome to our new stall holders + Grow Food Instead – vegetables and some seasonal fruits + Clare Gourmet Butter – flavoured butters, sweet and savoury + Nurtured for Wellness – ‘guilt free’ sweet and savoury ‘raw’ based delights

MARKET EVENTS OCTOBER + + + +

Green and gold kiwifruit end - Lacey’s Kiwifruit Asparagus arrives – Divine Fruit Strawberries - Simply Strawberries Orchid season ends – Emerald Orchids

Brewer’s yeast is usually a by-product of the brewing industry and should not be confused with nutritional yeast used in baking. Brewer’s yeast is a dried, pulverised cell of a type of fungus, tastes like marmite and is a great source of: + B-complex vitamins which are commonly recommended for people who are under stress and their nervous systems are affected. If you suffer fatigue you will usually be recommended by a health practitioner to start on a B12 or multi B vitamin. + Protein and is essential for good health. Brewer’s yeast offers vegans and vegetarians an alternative option for protein. Make into a paste and use as a marmite spread on toast. + Chromium which is an essential trace mineral that helps the body maintain normal blood sugar levels. Chromium trials have also shown it to be useful in lower cholesterol levels.

Chromium has also been studied for its effectiveness in assisting the body with fat loss and promoting a gain in lean muscle tissue. Double-blind research reported a reduction in body fat and body weight in people given two tablespoons daily for three months. The best source of chromium is found in brewer’s yeast.

Clinical trials have shown brewer’s yeast to be useful in treating diabetes, high cholesterol and diarrhoea! However, if you have diabetes, beware, as brewer’s yeast contains a highly biologically active form of chromium and supplementation with brewer’s yeast could potentially enhance the effects of drugs for diabetes (i.e. insulin or other blood sugarlowering agents) and possibly lead to hypoglycaemia. Therefore, people with diabetes taking these medications should supplement with chromium or brewer’s yeast only under the supervision of a doctor and may be able to lower their doses of medications with support from their GP. How much is taken: 1–2 tablespoons a day.

Are there any side effects? There are no recorded cases of brewer’s yeast causing side effects, although allergies to it exist in some people. It is not related to Candida albicans fungus, which means if you suffer from Candida you can take brewer’s yeast.

Consider this for animals. I add one teaspoon to my dog’s and cat’s meals each evening. In general I find my animals are healthy, robust and calmer when they are having brewer’s yeast added to their food — and they love the taste!

Amanda Macrae is a qualified homeopath specialising in homeopathic pharmacy. She is the owner and operator of Manutuke Herbs Homeopathic and Herbal Dispensary in Gisborne and Tauranga.

Amanda grows herbs for the business on her lifestyle property in Gisborne and is mother to Tilly 2.5yrs.

www.manutukeherbs.co.nz

Spring Festival – October date to be confirmed 12 November -10 December – Christmas hamper fundraising for Tauranga Red Cross 10th December – Fundraising market hampers are drawn 10.15am Follow our website or Facebook page for updates on these events at the Market.

Tauranga-Farmers-Market

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

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

WWW.TAURANGAFARMERSMARKET.CO.NZ

page 7 www.nourishmagazine.co.nz

NOURISH | health

Health & Beauty

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Five to ten per cent of adults suffer from rosacea, a condition where people get redness or spots on their nose and cheeks. It is very hard to treat and often people take antibiotics for many years, without much success.

Your skin is your largest organ. What better way to nourish it than using organic, natural and truly functional nutrients. Chia seed oil is an Omega 3 powerhouse, packed with antioxidants your skin will love. With fast absorption, it leaves your skin feeling silky smooth.

There is now a natural alternative in the form of Honevo, a topical medical-grade kanuka honey formulation, developed by BOP company HoneyLab. A large study, published in the famous British Medical Journal Open, found that applying Honevo twice a day led to large improvements in most users. In some people the rosacea disappeared totally within eight weeks.

Available at Bin Inn Papamoa

Local honey producers Bee NZ stock the Honevo range in their Katikati shop, 85 Tetley Road, Katikati

BE HAIR FREE THIS SUMMER, NO MATTER WHAT HAIR COLOUR YOU HAVE. Have you got white, blonde or red hair you want to permanently get rid of?

For years everyone has said that it was impossible. They were right until the arrival of the Adena SPL system, which is now available in New Zealand.

This safe system, thoroughly tested in clinical trials, is the only patented IPL treatment in the world for the permanent removal of blonde, red, grey or white hair as well as dark hair.

IPL is different to waxing, which pulls out the hair without destroying the root. The Adena system emits an intense pulse of light, which is absorbed by the melanin and hemoglobin at the stem and root of the hair. This light is absorbed as heat, leading to the destruction of the papilla that nourishes further hair growth, and thus killing the hair.

place prior to commencement so you can be assured of the results, cost and timing of your treatments.

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Experience this revolutionary hair removal system at Tranquillo Beauty Clinic in the heart of Tauranga city.

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From the very first session a clear reduction in re-growth is observed and the elimination of 90% of unwanted hair can usually be achieved with an average of six sessions. A thorough skin and hair consultation always takes

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Application of untreated or raw honey often causes local inflammation which can be quite severe, as it often contains many impurities from bees and hives; it literally contains "bees knees". Medical-grade honey is made by purifying and sterilising raw honey in a two-step process involving super-filtration and pasteurisation.

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• Myofascial release

NOURISH | nutrition

asparagus

spear a thought FOR

RECIPES & PHOTOGRAPHY Vicki Ravlich-Horan | WORDS Kate Underwood

As spring’s vegetable poster boy, there are plenty of reasons to warrant the celebrity status of asparagus: a whimsical collection of elegant, slender green stems, each packed with protective and restorative nutrients. Despite grown as individual stalks, embracing their pack mentality you will find dainty bunches popping up all over the place in their short-but-sweet season.

Asparagus are a unique and regal vegetable that have been gracing our plates and afternoon tea spreads for decades.

Originating from the Eastern Mediterranean over 2000 years ago, it was once used as medicine and thought to be an aphrodisiac. Along with the popular green stalk, both white and purple asparagus also exist. Spain and Holland embrace the white variety, which is grown under the soil to prevent sun exposure, while the French enjoy the slightly sweeter purple version.

Asparagus contain a plethora of glutathione, a detoxifying compound that has been shown to destroy carcinogens and protect against a range of cancers such as lung, bone, breast and colon. With anti-ageing properties, including the ability to neutralise free radicals, prevent cell damage and reduce the decline of cognitive function, this makes asparagus the ideal arsenal to help fight against disease and ageing. A strong presence of vitamin K helps with blood clots and soluble fibre which are perfect for protecting heart health.

Green is the pick of the bunch in NZ and after plunging into boiling water they literally come to life, screaming out to be dunked in a soft boiled egg, drizzled with hollandaise, blanched in a salad, chargrilled on the barbeque or rolled in fluffy white bread. They can be eaten raw, steamed, boiled, grilled, stir-fried, pickled, baked or barbequed. When it comes to cooking think, ‘less is more’ and retain more flavour, crunch and colour plus prevent crucial nutrients from being washed down the sink.

They are basically a nutritional bullet with a variety of goodies all rolled into one thin column, including vitamin C, betacarotene, vitamin E and minerals such as zinc, manganese and selenium. Rich in riboflavin or vitamin B2 (with 19% of our daily needs) they play a key role in energy production, antioxidant protection and iron absorption. This guy is also responsible for that delightful yellow hue present in our urine following a dose of asparagus. Along with the bright pee colour often comes a distinctive smell, produced by a compound that once metabolised forms a harmless urinary odour — but nothing a good drink of water and a flush can’t fix.

Within each crisp slender spear lies a realm of nutrients, particularly strong in vitamin K and folate. As part of the vitamin B clan, folate helps produce DNA, healthy new cells and works with vitamin B12 to produce normal red blood cells. Folate has two equally beneficial forms, one that occurs naturally in our food and folic acid, which is added to fortified foods or supplements.

We all need a bit of folate in our lives, but it is particularly crucial for expecting mothers and woman of child-bearing age to ensure adequate fetal growth, cell function and reduce the risk of neural tube defects. Asparagus have the highest percentage of folate compared to any other vegetable, with one serving (around five spears) providing a third of your daily needs.

When buying asparagus look for young tight stalks. Highly perishable, they can wrinkle quickly due to their fast respiration rate. To extend longevity keep them moist and cool by wrapping the ends in a damp paper towel or sitting them in a glass of water and storing in the fridge — this helps retain their crispness and prevents the stalks becoming woody.

However you choose to devour them, these powerful pocket rockets of nutrients, their delicious versatility and refined nature deserve to be embraced by all this floral season.

Relish the Memory | talestosavor.blogspot.co.nz

ASPARAGUS AND SMOKED SALMON TART SERVES 4-6

2 bunches asparagus, trimmed and blanched 2 sheets of ready-made flaky pastry 150g hot smoked salmon 2 cups milk ½ onion

CREAMY CHICKEN AND ASPARAGUS

1 bay leaf 4–5 peppercorns

SERVES 4 (Gluten Free)

100g butter

oil of your choice

½ cup flour

1 onion

1 egg, lightly beaten

2 bunches of asparagus

sesame seeds

700g chicken tenderloins or skinless boneless chicken breast, cut in to 1–2 cm pieces

Pre heat the oven to 180°C. If you have a pizza stone, pop this in the oven to heat up.

¼ cup white wine

Cut the onion half in half again and place in a small pot along with the milk, bay leaf and peppercorns. Heat until just before boiling point, then take off the heat.

3 tbsp cornflour

In another pot melt the butter. Stir in the flour and cook for 2–3 minutes before straining in the warmed milk. To avoid lumps pour the milk in a little at a time, stirring well between each addition.

1 egg

Continue to cook until the sauce is thick. Once happy with the consistency, take off the heat and flake in the smoked salmon.

Peel and dice the onion. Trim the ends of the asparagus and then cut into thirds.

Place a sheet of the pastry on a lined baking tray. Then using the other sheet build up a border around the original sheet brushing with the beaten egg to act as a glue.

With a fork prick holes over the pastry sheet and brush with egg before baking for 10 minutes. Placing the oven tray on your heated pizza stone will help cook the bottom of the pastry.

Take the pastry out, fill the middle with smoked salmon sauce and top with asparagus. Brush the edges with more egg and sprinkle with sesame seeds before returning to the oven to cook.

1 cup good quality chicken stock ½ cup cream handful of flat leaf parsley salt & pepper to taste

In a large pan heat a little oil, add the onion and asparagus and sauté for 3–5 minutes ensuring you don’t burn the onion.

Remove from the pan and set aside.

Add a little more oil in the pan and brown the chicken in two batches. Once the last batch has browned, add the wine and allow to cook for 1 minute before adding back in the rest of the chicken, onion and asparagus.

Mix the cornflour with the stock before adding to the chicken along with the cream. Bring to a simmer and cook until the sauce thickens slightly and the chicken is cooked through.

Check for and season to taste.

Take off the heat, stir through a beaten egg and the chopped parsley. Serve immediately on a bed of rice.

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NOURISH | recipes

CAESAR-DRESSED ASPARAGUS It occurred to me the flavours I love in a Caesar salad all pair perfectly with asparagus. So this is a take on a classic Caesar but without the lettuce. It’s a great way to serve asparagus to a crowd.

2 large bunches of asparagus, trimmed and blanched 2 hard boiled eggs 4 rashers of bacon (we love Magill’s middle bacon)

dream

TAGINE

1-2 tbsp Caesar dressing (see below) flat leaf parsley 25g butter ½ cup fresh breadcrumbs (panko will work too) ¼ cup Parmesan cheese, finely grated Finely chop the eggs, bacon and parsley then mix with the Caesar dressing.

Over a low heat melt the butter in a pan then add the breadcrumbs.

Cook, stirring often until the crumbs crisp up and turn golden. Stir through the grated Parmesan and then take off the heat.

To assemble, lay the asparagus on a platter, top with the egg and bacon mix and the crispy breadcrumbs.

CAESAR DRESSING (ORIGINALLY FROM ALANA AT ROUGE CAFE IN CAMBRIDGE)

3 anchovy fillets ½ tsp crushed garlic 2 free range egg yolks (save the whites for meringues or pavlova) 2 tbsp lemon juice 1 tsp Dijon mustard

BLANCHING ASPARAGUS Blanching is a great way to ensure your vegetables retain a bright vibrant colour. If entertaining you can blanch your vegetables ahead of time then quickly sauté before serving or reheat in the microwave and you will be guaranteed gorgeous bright vegetables that are not overcooked. Blanched vegetables are also great in salads or as crudité.

Simply bring a large pot of water to the boil. Plunge your prepared vegetables in the boiling water for 1–2 minutes (depending on their size) then immediately cool the vegetables down in a large bowl of iced water.

2 tbsp olive oil ½ cup canola oil salt and pepper The easiest way to make this dressing is in a food processor. If you don’t have one you’ll need to finely chop the anchovies and whisk the dressing by hand.

Start with your anchovies and garlic in the food processor, turn it on and add the egg yolks, then the lemon juice and Dijon. Add the olive oil one tablespoon at a time, then slowly pour in the canola oil. Season with a pinch of salt and pepper to taste.

PEELING A HARD-BOILED EGG After years of trying to peel hard boiled eggs, sometimes dozens at a time in my catering days, I have discovered a sure-fire way for the shell to come off easily. Simply add the eggs to boiling water as opposed to putting the eggs in cold water and bring to the boil. Sure this means sometimes the shell will crack when cooking, but if you are peeling it anyway what does this matter?

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RECIPES Megan Coupland | PHOTOGRAPHY Brydie Thompson

I’m all about healthy, fun and easy midweek family meals, and tagines hit the brief. They are our one pot go to and have a bit of wow factor, you spend very little time preparing them and the results look like you have been in the kitchen for hours. A ceramic tagine is a beautiful and very natural way to cook, easy to clean and creates a bit of theatre. You can use a shallow casserole dish, but the cooking times may be different.

I use an Emile Henry tagine, as these are ceramic and so robust. They work well on the stovetop, gas and BBQ. LAMB KEFTA TAGINE WITH TOMATO QUINCE SAUCE This meal is such a favourite. It makes me quite excited about sharing it. Someone I know really well, she’s related, does not share recipes. If someone is persistent, she will reluctantly pass on the recipe leaving out one or two magic ingredients. Yes… you know who you are!

PERFECT COUSCOUS

1.4kg free-range chicken, cut into 8 portions

I make couscous for tagine a little dryer so there is still a bit of absorption room for the juices of the tagine. If you are making couscous for a salad or another dish with a thicker sauce, then use 2 cups of boiling water instead of 1½.

2 tbsp olive oil

1 cup couscous

2 onions, peeled and finely sliced

1 tsp ground ginger

salt

1 tsp cinnamon

1 tbsp olive oil 1½ cups boiling water

SAUCE

1 cup pitted prunes 1 cup green olives

400g tin organic cherry tomatoes

¼ cup verjuice

Put the couscous in a bowl and mix in the salt and olive oil.

2 tbsp quince paste

1½ cups chicken stock

1 cup vegetable stock (I use vegeta)

salt and freshly ground black pepper

KEFTA

½ cup blanched almonds, toasted

500g good lean lamb mince 6 cloves garlic crushed ¾ preserved lemon 2 tsp ground cinnamon 3 tbsp fennel seeds salt and pepper For the sauce, add the tomatoes, quince and stock in the tagine and mix well. You may taste a little bit of sweetness, but not to worry, the kefta will balance that out.

For the kefta, mix all the ingredients together in a bowl. With wet hands, mould 30g balls and give them a squeeze so they resemble an oblong shape.

Heat a bit of olive oil in a pan and pan fry them till they are browned on the outside, but still raw in the middle.

Take the kefta out of the pan and pop straight into the tomato sauce, put the lid on the tagine and gently simmer for approx.

15 minutes, until cooked though. Let rest for 5 minutes, sprinkle with crumbled feta and chopped parsley and serve with the lid on.

Serve with cauli couscous or Alexandra’s have a delicious spinach and pinenut couscous that is available at food stores.

Variations: Once I have got all the kefta into the sauce, I simmer for a few minutes and pop some eggs in between the kefta to poach (do not stir at this stage, you want to keep the eggs whole).

MOROCCAN CHICKEN, OLIVE AND PRUNE TAGINE You do not need to brown the chicken for this, just trim all the excess skin and fat from the bird. Chicken cooks and tenderises very quickly in the tagine, so keep an eye on it as it is very easy to overcook which results in an unpleasant texture.

If you need to make this a bit more family friendly you can take out the olives and prunes and add cubed potato and carrot. Cut them in about 2cm dice so they cook at the same rate as the chicken.

SERVES 6-8

¼ cup chopped fresh parsley Place onions in the base of a large tagine. Arrange chicken portions on top, drizzle with olive oil and dust with spices.

Scatter prunes and olives around the chicken. Pour verjuice and stock over chicken until three-quarters covered and season with salt and pepper.

Cover tagine with lid and place over heat. Bring liquid to a very gentle simmer for approx 45 minutes until and chicken is cooked. You only need a very small flame or element to get this simmering.

Skim any excess fat from surface of sauce. Check and adjust seasoning, if necessary. Scatter with almonds and parsley and serve.

Serve with French or Israeli couscous.

Pour over the boiling water and mix well and immediately cover with cling film.

Leave to sit for 15 minutes and then fluff with a fork. Do not leave it any longer as it will become clumpy.

This is ready to eat, or you can add other flavours at this point, like chopped herbs, citrus zest, toasted pine nuts.

CAULIFLOWER COUSCOUS This keeps the tagines paleo and gluten free. Our kids also love it.

1 small clean cauliflower 1 tbsp turmeric vegetable stock (I use a msg free vegeta) Fill a large pot with your cold stock, whisk in salt and turmeric. (If added to hot water Turmeric can go lumpy) Bring it to the boil.

Pulse the cauliflower in a food processor till it resembles a crumbly texture like couscous, maybe a little bit larger.

Add it to the boiling turmeric water, and cook for only 1-2 minutes, so it takes on the flavour and colour but still has a crunchy texture.

Drain in a colander, and this is ready to serve.

Note: You can also make cauliflower rice by grating the stalks of the cauliflower and cooking using the same method above but omitting the turmeric.

Megan Coupland RedKitchen www.redkitchen.co.nz

side

NOURISH | tips

A BIT ON THE

Spelt Couscous

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

Traditional couscous, a staple in North Africa, is made from semolina. While the perfect partner to a tagine, couscous can also be used to make wonderful salads. But for nutritional value there are perhaps some alternatives to consider.

SPELT COUSCOUS

QUINOA (pronounced keen-wah)

A great source of fibre, higher in protein than wheat and rich in magnesium, spelt is the hardier and more nutritious cousin of wheat. Note: as a relation of wheat it does contain gluten although less than wheat couscous.

To cook – Bring to the boil one to one and a half parts liquid (water or stock). Pour over one part spelt couscous. Stir, cover and let stand for 5–10 minutes.

MILLET Millet is gluten free and highly nutritious. Considered to be one of the least allergenic and most digestible grains available.

Tasty, with a mildly sweet, nut-like flavour.

To cook — Three parts boiling water or stock to one part millet. Simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and allow to steam covered for ten minutes more.

The flavour of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.

High in protein and contains all nine amino acids. It is high in iron and magnesium, a great source of dietary fibre as well as being gluten free.

Add rinsed but uncooked quinoa to stews and casseroles (or your oats when making porridge). It will help to thicken the sauce and add some great nutritional value.

To cook — Soak the quinoa for 15 minutes. Soaking helps quinoa to cook evenly and loosens up the outer coating of saponin, which can give a bitter taste if not removed.

Three parts boiling water or stock to one part quinoa.

Simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and allow to steam covered for ten minutes more.

Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid.

YOU’LL FIND GRAINS LIKE THESE AND MUCH MORE AT BIN INN PAPAMOA , Be. ORGANICS IN MT MAUNGANUI AND RAW BALANCE IN TAUPO.

Quinoa

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

140 McLaren Falls Road, McLaren Falls Park, Tauranga | 07 543 4976 | harriet.fallscafe@gmail.com | page 18 www.nourishmagazine.co.nz

thefallscafe page 19 www.nourishmagazine.co.nz

Millet

NOURISH | how to

HOME barista

Learning to make great espresso based coffees is like learning to drive. At first there seems to be too many things you have to do, know and watch all at the same time. From the right grind to the speed of extraction and then there is the milk to froth. Just like you wouldn’t attempt to jump in a car and drive, good training and then lots of practise is key. We sent Liz French to Excelso to see what she could learn from their barista training course.

While I usually feed my caffeine addiction at a cafe, I have often accepted a coffee made on a domestic machine. Though the company more than compensates, the espresso, flat white or cappuccino rarely matches professional barista made varieties. Learn the basics though and creating perfect coffees time after time is a skill that you can easily master. I did exactly this by spending an hour with Excelso’s barista trainer, Brittany Kippax.

Brittany proved a delight, an immaculately turned out individualist with ‘space bun’ hair style and clear enthusiastic presentation. While pursuing further university education after training as a vet nurse she discovered in being a barista a whole new career path. “It is both art and science,” she said as she demonstrated the art and outlined the science.

THE MACHINE Brittany teaches on a Vibiemme Domobar (domo = home in Italian, bar = cafe) Espresso machine. Excelso sell these with the grinder and all the accessories including jugs and cups. The priceless part, a home barista course, is all part of the package when you purchase the machine.

THE COFFEE Excelso recommend blended coffees for a machine: South American which is nutty and chocolatey, African which tends to fruity and Asian which has citrus notes and higher acidity. Brittany agrees with me that a good barista can get as many nuances into the brew as a vintner into wine. The golden rules: buy it fresh; store it for as short a time as possible in an airtight container in a cool dark place — not the fridge — and grind it as you need it.

THE MILK I was right! Milk does change flavour with the seasons and whether the cows are eating hay or fresh spring grass. Brittany recommends always using full cream milk, the fat and protein content of which has environmental and brand variations.

THE TECHNIQUE I learnt how to grind and compress the coffee for my shots (double is pretty standard). A steady flow is important (too quick it sours, too slow makes it bitter); watch for the crema, the cloudy surface. That’s the espresso bit done; pour the shot over hot water for a long black. For a flat white or cappuccino it’s all in how the milk is frothed and then poured steadily over the coffee.

When it was my turn to demonstrate I’d taken it all in, I opted to make Brittany’s special cappuccino — coffee in as usual, then chocolate sprinkled over the crema before the milk is added. The result was a cappuccino with the sophisticatedly subtle hint of chocolate. I was ridiculously pleased with myself.

Now I am on a mission to tactfully tell my friends with machines that I know the path to home barista heaven, and that path leads via Excelso.

Excelso Coffee Roasters offer free courses with machine purchases or welcomes people to bring their own machine for a one hour session. www.excelso.co.nz

page 20

WORDS Lizwww.nourishmagazine.co.nz French | PHOTOGRAPHY Brydie Thompson

page 21 www.nourishmagazine.co.nz

NOURISH | features

TOP

TUSCAN TRATTORIA Eating in a small Tuscan trattoria, you feel you are part of a scene in an Italian play or movie. Da Mara is a 20 seater family run restaurant close to the fortress in Montalcino. Walk down several stairs off a small side street and sit at one of several long tables in the restaurant. There are no printed menus and you are served what has been prepared that day.

‘Mama’ welcomes all guests and controls the till! Her husband is the chef and their six foot tall son is the waiter. Our dinner begins with a simple green salad, followed by homemade pasta with freshly made tomato and basil sauce, mozzarella and tomato salad drizzled in locally made olive oil and accompanied by a local Sangiovese red served in a carafe. These are simple and honest flavours.

John Matheson

FOODIE DESTINATIONS

BIKING THE VICTORIAN RAIL TRAILS The diverse tastes and flavours of Melbourne make it a foodie paradise, but I found it exciting to leave the city behind and take in the delights of North Eastern Victoria’s rural towns for a real food adventure, punctuated by regional delicacies, country charm and warm hospitality. The Murray to Mountain’s rail trail makes a gourmet back country bike ride. Cycle past the wineries, farm gates and local stores of this famous gourmet region and sample the abundant local produce.

One of the days I relished the most was the day we rode from Beechworth to Milawa, the centre of the gourmet region. We arrived in time for a late lunch at the Milawa Cheese Company which has been operating since 1988 and has developed an internationally award-winning range of hand-made cow and goat milk cheeses.

From there we visited an olive shop to sample the range of olives and their seasonal organic olive oil before moving on to Milawa Mustards and finishing the day at Brown Brothers Winery. What a great place to end a day of tantalising tastes and satisfying cycling.

THE TRADITIONAL DISHES OF JAPAN Walking the most interesting and best preserved parts of the Nakasendo Way, an old road stretching through the mountains between Kyoto and Tokyo, opened my eyes to Japanese cuisine.

On our second night after leaving Kyoto, we walked to a place called Shinchaya, meaning New Tea House, but actually built in the Edo period (1603–1868). This was the time during which the Nakasendo reached its peak of usefulness and romance and many feet had walked on the large cobblestones we trod to reach the inn.

In the long tatami matted dining room, we sat at a low table spread with an array of beautiful dishes at each place setting. Like an edible art gallery, the appetisers made a visual impact with the careful arrangement of colour and shape on the delicate bowls and plates. There were mini dishes of sashimi (thinly sliced raw fish), Japanese pickles, forest mushrooms, deep fried tofu and what are described as ‘mountain greens’. This was followed by scallop dumplings and tempura, many different kinds of vegetables and seafood coated with batter and deep fried — so crisp and light.

The main dish had an onomatopoeic name, shabushabu, based on the sound of thin slices of beef being stirred in the cooking pot of simmering broth for just a moment and then dipped into a sesame sauce before melting in your mouth.

Rosanne Matheson Calder & Lawson Tours www.calderlawsontours.co.nz

Pat Mandeno

Planning a holiday? We asked the Calder and Lawson Tours team to give us their top five foodie destinations/must do’s to help you.

CAMBODIAN COOKING CLASS

EATING FONDUE IN SWITZERLAND

Cambodian food is often overlooked in favour of dishes from neighbouring countries, particularly Thailand and Vietnam. As they say in these parts, the cuisines in this region are ‘same same but different’. Unique and complex blends of spices, herbs and other flavourings give Cambodian (or Khmer) dishes rich flavours and textures, without making them spicy hot.

Emmentaler is a full fat cow’s milk cheese that originates in the valley of the Emme in the canton of Berne with a long history.

Today we know it as Swiss cheese or the cheese with the big holes.

My best foodie experience was a small cooking class in the countryside outside Siem Reap. After visiting a family in the nearby village and leaving a donation of rice, we settled into our outdoor kitchen to prepare a three-course meal from scratch: chopping vegetables, grinding spices and cooking the dishes. As the sun went down we retired to a gazebo standing in a lily pond to eat our creations — delicious fresh spring rolls, a fragrant Khmer chicken curry made with coconut cream and lemongrass, and nom tong noun, a local waffle-style dessert, washed down with a cold local beer.

Andrew Matheson

Emmentaler is one of the ingredients in the Swiss fondue, the mixture of melted cheese and wine that is served in an earthenware pot. The diners use long forks to dip bread cubes in the delicious concoction. If your bread falls off in the caquelon, watch out! If you are a man, you pay for the next round of drinks. Women who lose their bread are obliged to kiss the person next to them (which can be a blessing or a curse!).

Eating fondue is a sociable occasion where a group of friends sit around the table enjoying each other’s company, eating a simple but delicious communal meal and sharing a bottle of wine. No visitor to Switzerland should miss it in its original, authentic setting.

Dr Peter Oettli

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don’t be chicken

NOURISH | recipes

HERB GRILLED POUSSIN A poussin is a small chicken. Because of the small size they can easily overcook and become dry. I mitigate this with a method I learnt from Gordon Ramsay (sadly not personally) that he uses for cooking quail. Poche-Grille requires you to part poach the bird first then finish on a grill 4 poussin 1.5 litres good quality chicken stock 2 bay leaves 2 garlic cloves zest and juice of a small lemon ½ cup parsley ½ cup basil ¼ cup thyme ¼ cup rosemary ½ cup extra virgin olive oil salt & pepper Spatchcock each poussin so they can be grilled flat. Place the poussin breast side down and using sturdy scissors or poultry shears, cut up from the parson’s nose along each side of the backbone. Remove the backbone. Turn the bird over and press down with your hand to flatten.

Put the stock in a pot along with the bay leaves and bring to a boil.

Place the poussin in the boiling stock, two at a time and poach for 5 minutes.

Drain the semi poached chickens and pat dry before covering completely with the herb marinade. Chill for at least an hour, preferably overnight.

Heat a pan, grill or BBQ. Season the marinated poussin with freshly ground salt and pepper and then grill breast side down for 5 minutes.

Turn and grill on the other side for 5–6 minutes. Rest for a further five minutes before serving.

Tip – don’t overcrowd your pan! If not doing this on the BBQ, I suggest cooking them in batches, keeping them warm in a low oven.

BETHLEHEM BUTCHER’S TOP TIPS Poussin is great butterflied and cooked on the BBQ! Make sure you marinate overnight.

To roast pheasant, brown it in a pan first then put in the oven to finish (approx. 45 mins).

To stop them drying out wrap in pancetta or dry cured bacon.

Make sure you rest game birds so all those great juices soak back up into the meat.

RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

07 576 4729 | BETHLEHEM BUTCHERY | SH 2, Bethlehem, Tauranga

chicken?

quite a pheasant pie

Pheasant can have a tendency to dry out, which is why, in this recipe I have opted to poach the meat first. Another advantage of this is you will be left with a gorgeous homemade stock, some of which you use in the pie, the rest can be frozen or made into a soup.

FILLING

1 pheasant 6 shallots or pickling onions, peeled and cut in half 1 large or 2 small garlic cloves a generous bunch of thyme 12 juniper berries, crushed (available from Bin Inn Papamoa and Be.Organics Mt Maunganui)

4 rashers of streaky bacon (I used Vandy’s from Magills in Te Awamutu, which is also available in many supermarkets)

250g button mushrooms 50g butter ¼ cup flour ½ cup mascarpone

Place the pheasant in a large pot and cover with cold water. Add shallots or pickled onions, juniper berries, garlic and thyme. Bring to a boil and then simmer (uncovered) for 45 minutes.

Remove the pheasant and shallots. When the pheasant is cool enough, remove the meat from the bones. Return the bones to the stock and continue to simmer until it has reduced by at least half. (You may want to add other veg like celery, onion and carrot to add more flavour to your stock.)

In a pan fry the chopped bacon and mushrooms for 5–10 minutes.

Remove them from the pan and set aside. Add the butter to the pan and melt. Stir in the flour, stirring and cooking for 2–3 minutes. Continuing to stir slowly add in the stock. Stir until the sauce begins to thicken then add in the cooked pheasant, mushrooms and bacon followed by the mascarpone. Check and adjust the seasoning then allow to cool completely in the fridge.

Chill the pie for another 30 minutes before placing in a 200°C oven and baking for 20–30 minutes.

SOUR CREAM PASTRY

2 cups flour 200g cold butter, chopped ½–1 cup sour cream To make the pastry, put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running,

You’ll find chicken feet in some supermarkets; look in the offal section as well as in many Asian food stores. If you are a fan of the chicken wings, and love gnawing on the bone and grizzle, you will love chicken feet. If you are still a little dubious give them a try; worst case scenario you will have a gorgeous stock.

add half a cup of sour cream slowly, more if it is not coming together.

You want it to form a ball. Divide the pastry in half, cover and rest in the fridge for at least half an hour.

Roll just over half the pastry and line a deep 24cm pie dish. Fill with the cooled pheasant filling then top with the other portion of rolled pastry on top. Crimp the edges and brush with beaten egg.

¾ cup stock

ARE YOU

Tip – avoid a soggy bottom by placing your oven tray lower in your oven and placing a pizza stone in the oven as it heats. Put the pie on the hot pizza stone to bake. Also metal tins conduct the heat better than glass or ceramic.

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SWEET AND SOUR CHICKEN FEET 1 kg chicken feet 3 tbsp potato flour oil for deep frying ¼ cup soy sauce

¼ cup tomato sauce 3 tbsp rice vinegar 200ml pineapple juice 1 tbsp brown sugar

hours. If wanting to use the cooking liquid as a stock, you can add vegetables (carrot, celery and onion) to the water when you put the chicken feet in.

Remove the cooked feet, allowing them to drain and cool. When cold dust with the potato flour. Heat 2–3cms of oil in a large pot and in batches deep fry the feet for 3–5 minutes. Be careful, they may spit, hence using a large pot.

Wash the chicken feet, removing any excess or scaly skin. Cut off the fingernail-like claws.

Drain the deep fried feet on paper towels before adding to a pot with the remaining ingredients. Bring to a simmer and cook for 5–6 minutes.

Put the washed and trimmed feet in a large pot and cover with cold water and 1 tbsp of the vinegar. Bring to a boil and simmer for two

Serve with plenty of napkins as the only way to eat feet is with your fingers!

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CakeAway

NOURISH | how to

GET CARRIED AWAY WITH

Ros Potter has been baking and decorating cakes for 25 years. “A terrifying thought!” laughs Ros. Experience though has proven to be a necessity according to Ros, who often tackles challenging cakes.

“It’s a very satisfying way of using my craft skills,” says Ros. “We put a lot of effort into every design and are sad to say goodbye to them.”

Flowers, fresh and sugar-made, are synonymous with wedding cakes and never go out of fashion!

In her time as a cake creator, Ros has seen many trends come and go. Naked cakes have been all the rage for the past couple of years.

These cakes are pared-down creations that forgo an outer layer of icing exposing the texture, colours and fillings of the cake. This trend, Ros says, is now morphing to semi-naked or half-dressed, where cakes are iced as naked and then a thin coating of icing is applied to the outside and then scraped off.

Both these styles are great for those who aren’t fond of fondant icing. They also look spectacular with simple embellishments of fresh flowers or fruit. As is often the case in life, creating this pared-back look is not easy and there are a few things to consider when choosing a naked or semi-naked cake.

Precise even layers are essential. Ros also warns that without the added support of an outer icing such cakes may need to be assembled and iced at the venue. This style of cake requires height and thus good support to prevent the layers sinking and the cream filling spilling out. This height, which makes for an impressive display, can make cutting and serving the cake a nightmare, so take this into consideration as well as the temperature; heat will melt icings like butter cream if using these.

Colour drip cakes are becoming more and more popular.

Essentially these cakes are finished with a layer of dripping chocolate, caramel or a sweet, coloured ganache trickling down the sides.

Reminiscent of the most gorgeous wedding gowns imaginable, lace work on cakes is always a beautiful and popular choice. With every cake individually designed, incorporating your colour theme, flowers or the lace from your dress are all ways Ros can make your cake truly unique and personal. Another great idea, Ros says “is a selection of three or four smaller cakes of different flavours, on separate cake stands".

Be it a stunning wedding cake or a novelty birthday cake, Ros from CakeAway has the experience and skill to make your dreams come true.

Other cake trends to look for; Marble effect, Watercolours, Metalics, Chocolate, Geometric shapes and a series of different size cakes.

Cakeaway 2/22 Hull Road, Mt Maunganui www.cakeaway.co.nz

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

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

WORDSVicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

be.organics_mountmaunganui

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spring cleaning

I must confess, to me the idea of ‘spring cleaning’ is just a reason not to get down on my hands and knees to scrub the floor ... or polish the windows (ugh!) ... or clean my rangehood filters — for 364 days of the year, anyway! But when the magnolia trees are in bloom and I can hear the faint buzz of bees in the garden, I know it’s spring (hurrah!) and I feel strangely compelled to throw open the doors and windows for some fresh air and give my house a much-needed once-over with a scrubbing brush and mop.

Since taking an interest in sustainable, eco-friendly living, I have become much more comfortable with my minimalist approach to cleaning. We have, as a society, become so fearful of germs that advertisers would have us believe we are putting ourselves and our families at great risk by not sterilising our living environments on a regular basis. But only recently have I learnt that our bacteria-filled surroundings (and bodies!) are actually populated by at least 95% GOOD bacteria, and less than 5% are, in fact, harmful. I guess this means that for most of my adult life I have been waging a cruel war with mostly really good, helpful little critters because I have been obsessed with destroying just a few little nasties. Now that I have moved on from the nuclear war approach to cleaning, I use, almost exclusively, baking soda and vinegar to clean the surfaces in my house. With these two ingredients, and maybe the odd drop of dishwashing liquid, you can get your house looking and feeling sparkly clean!

The vinegar works by creating an acidic environment, which bad bacteria really dislike. So plain old white vinegar is the perfect solution for a surface spray when your intention is just to significantly decrease the population of nasties in your home. Unfortunately, not everyone wants their home to smell like a garden salad (although the smell really dissipates as it dries!), so I cope with this issue by infusing citrus peels in a big jar of vinegar for a few weeks before using. As an added bonus you also get the natural degreasing properties from the citrus peel in your cleaning spray. This homemade alternative to Spray ‘n’ Wipe is not only extremely affordable, but completely biodegradable, safe to ingest, and if you buy your vinegar in bulk it’s also low-waste.

Baking soda, on the other hand, is the bomb at scrubbing and degreasing. I use it to scrub down my shower and sinks, usually mixed with a little bit of foaming soap or dishwashing detergent to make it paste-like. Baking soda is also 100% biodegradable, cheap as chips, safe to ingest, and the best thing: it washes away easily, with no annoying residue.

You can even combine the two, baking soda and vinegar, to create an effective drain cleaner (which is very therapeutic to watch as it fizzes and bubbles!). Just pour a cup of baking soda down the plug hole, followed by a cup of white vinegar. After a few minutes you can rinse it all away by pouring some boiling water down the drain.

To mop your floor, just add ¼ cup white vinegar, 1 tablespoon dishwashing liquid (you can use less if it's concentrated) and ¼ cup washing soda (available at Bin Inn Papamoa) to a bucket of hot water.

However, if scrubbing and polishing just aren't for you on any given day of the year, don’t feel too guilty if all you can do is throw open the windows and doors whenever the sun comes out!

This simple gesture is actually a hugely important part of maintaining a healthy home, as the rush of fresh air from outside reduces the bacteria population inside using a technique called ‘dilution’. Fresh air also helps to dry out your home and, of course, sunlight is surely our most effective natural cleaner: it whitens, brightens, disinfects and dries without the need for any synthetic chemicals. How easy is that?

NOURISH | Enviro Every year Kiwis send 122,547 tonnes of food to landfill. This is bad news for both our wallets and the environment. Food waste is a subject close to our heart, so we are very pleased to see the Love Food Hate Waste movement come to New Zealand. Their website is full of useful tips and recipes to help you reduce the food wasted in your household.

Remember food waste comes in many different forms and from several channels.

It’s very easy to blame industry for the problem, but much of the food waste in New Zealand happens in our homes. So what can you do to reduce your waste? Firstly plan meals and use your leftovers. Know the difference between “use by” and “best before”.

Compost or worm farm your scraps.

And if you have time get involved with organisations like Kaivolution and Community Fruit rescue groups. www.lovefoodhatewaste.co.nz

JOINT THE MOVEMENT Cutting out meat once a week is not only great for your health and wallet its greatest impact is on the planet.

Producing meat and dairy requires large amounts of pesticides, chemical fertiliser, feed, fuel and water. It is estimated to generate 50% of New Zealand's greenhouse gas emissions! Plus it is having a huge impact on our groundwater, rivers, streams and, ultimately, the ocean.

Having one meat free day a week is a very easy way you can make a difference. If everyone in New Zealand went meat free for one day a week ,in a year that would be the equivalent of taking 177, 667 cars off the road for a year.

So sign up for our Meatless Monday recipe and get some great meat free inspiration in your inbox each Monday morning.

www.nourishmagazine.co.nz/newsletter

WHOLE FOOD HEAVEN

Choose from our range of nut butters, make your own peanut butter or simply stock the pantry with a wide range of nuts for smoothies, baking and salads.

BIN INN PAPAMOA 30F Gravatt Road, Fashion Island, Papamoa | 07 575 0717 papamoa@bininn.co.nz

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

www.mrsgoodness.nz

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bininnpapamoa

NOURISH | recipes

STORE CUPBOARD STAPLES

A recent survey of Menulog customers found a staggering 47 per cent admitted that at least once a week they don’t have enough food in the fridge to cook a meal. Perhaps this is why they are Menulog customers. Regardless, it got us thinking and discussing people’s cooking habits.

According to Menulog, the younger we are, the more likely our fridges are empty at least once a week: 64 per cent of 18–24s, 51 per cent of 25–34s, 45 per cent of 35–44s, 34 per cent of 45–54s and 28 per cent of over 55s.

“We’ve all been caught out by a ‘I have nothing in the fridge’ moment because our lives are so busy, and that’s what is driving people to order in,” says Menulog spokesperson Kim Russell.

The true question is is the fridge/cupboard really bare or do the skills (and possibly the inclination) not stretch to creating a dish out of a few staples and some leftovers?

We asked a few of the Nourish team to share the staple they always have in their kitchen so when they have that “arghhh there is nothing to eat” moment, they can still whip up their go-to dish.

PAULA, NOURISH MAGAZINE’S CLIENT MANAGER, IS OUR RESIDENT PESCATARIAN (VEGO WHO EATS FISH). SHE ALWAYS HAS A CAN OF COCONUT CREAM IN HER CUPBOARD SO SHE CAN WHIP UP A THAI CURRY, FISH OR VEGETARIAN BEING HER PREFERENCE BUT CHICKEN ALSO WORKS. THAI FISH CURRY

500g fresh fish, chopped bite size pieces

Being vegetarian doesn't mean meals have to be boring. On the contrary, in fact. I have become more adventurous with my diet than I ever was when meat was a part of it.

peanut oil

Over and above the usual cake baking ingredients, my pantry houses garlic, onions, rice, vegetable stock and a range of herbs and spices, and you will always find a block of tasty cheese in my fridge, so on nights when I don't much feel like cooking I can at least throw a cheese and onion toastie together!

2 tbsp crunchy peanut butter

However, my tried and tested absolute favourite recipe that I have adapted (unsure of the origin) to my way of life is Thai fish curry.

400ml tin coconut cream 1 onion, peeled and diced 2 cloves garlic 2 tsp lemongrass (mashed if you can get it) 2 tbsp Thai curry paste (green, red or massaman) chilli to taste 1 cup vegetable stock In a splash of peanut oil fry the onion until it turns golden brown (caramelised).

Add the curry paste, garlic and lemongrass, and cook for another 2–3 minutes before adding the peanut butter, coconut cream, stock and fish.

Simmer for 20 minutes.

Serve with rice.

PHOTOGRAPHY Brydie Thompson

Background shot on Laminex Concrete Formwood from laminexnewzealand.co.nz

page 33 www.nourishmagazine.co.nz

RYAN FROM VOLARE UNSURPRISINGLY ALWAYS HAS SOME GREAT BREAD ON HAND SO HE CAN WHIP UP A TREAT LIKE THIS, HIS FRENCH TOAST RECIPE. FRENCH TOAST I use Volare brioche loaf, but you can use the brioche plait, cut the same thickness. I always have a brioche loaf or plait sitting in the freezer, pre sliced 3cm thick — yes it’s thick. If you remember to take out the slices needed one hour before to defrost that’s awesome, but if not it can be popped in the toaster on low for 30–60 seconds.

SERVES 4 (1 loaf slice each or 3 plait slices)

4 Eggs ⅔ cup of single cream ⅔ cup milk 1 vanilla pod (or 2 tsp vanilla extract) ½ tsp ground cinnamon 1½ tbsp icing sugar or maple syrup butter or coconut oil icing sugar banana coconut yoghurt honey or maple syrup Put a large skillet (I use cast iron for everything) over a medium low heat.

Cut the vanilla pod and scrape the seeds into a large bowl and add the eggs, cream, milk, cinnamon and icing sugar.

Whisk together until incorporated and pour into a large flat baking tray, big enough to hold all the brioche at once. It may sound silly but this way you can guarantee all slices get an even coating/soaking.

Place the slices in and after 30 seconds turn over and wait until all the egg mixture has been absorbed. They should be soaked all the way through.

Place a medium knob of butter or coconut oil in the pan and cook 2 slices (6 if it’s the plait) at a time, and cook for 4–5 minutes on the one side (if it browns too quickly turn the heat down) then turn and cook for another 4–5 minutes. It may seem a little longer than normal but the egg needs to set in the middle.

Cut each slice in half, dust with icing sugar and serve with banana, coconut yoghurt and a drizzle of maple syrup or honey.

PEOPLE OFTEN WONDER WHAT CHEFS EAT ON THEIR DAY OFF. HERE IS ONE OF DARREN’S (FROM DELISSI IN MOUNT MAUNGANUI) GO TO DISHES AND A GREAT WAY TO USE UP ALL MANNER OF VEG OR MEAT IN YOUR FRIDGE. YUM YUM NOODLES

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

FREE RANGE PORK NOW IN STOCK

1 packet 1cm wide rice sticks or any rice noodle

Cook or soak rice sticks or noodles as per packet directions. Finely slice whatever fast fry meat you are using or cut fish or seafood into slightly thicker pieces.

Special sauce

Cut vegetables into thin strips so they all cook evenly and quickly.

Mix together

In a wok or large fry pan heat till very hot, add a good splash of oil then add vegetables and stir fry quickly until onions are translucent and vegetables are bright and crisp.

3 tbsp oyster sauce 2 tbsp ABC sweet soy sauce 1 tbsp sesame oil (sweet chilli sauce can be added also or instead of) 200g chicken/beef/pork/fish/prawns/seafood — whatever you have!

FOLLOW US ONLINE BETHLEHEM BUTCHERY

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

4 cups stir fry vegetables (onion, carrot, capsicum, beans, courgette, mushrooms, bamboo, baby corn, bok choy, cabbage, broccoli, cauliflower, spring onion) again whatever you have or a bag of frozen stir fry veges

Remove into a bowl and put aside. Heat pan/wok till hot again, add a splash of oil then add seasoned meat/seafood and cook till coloured.

Add vegetables and pre-cooked noodles and toss together.

Add sauce and cook 2–3 minutes.

A small amount of water can be added if you like it a bit more saucy.

Finish with coriander and toasted cashews.

cooking oil cashews and a handful of chopped coriander optional

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OUR EDITOR VICKI SHARES HER RECIPE FOR A QUICK DELICIOUS RISOTTO.

OUR CREATIVE DESIGNER BRON ALEXANDER’S GO TO DISH IS SAUSAGES AND MASH.

RISOTTO

SAUSAGES & MASH

I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish. A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. They make a great vegetarian dish or a way to use leftover roast chicken, the one chorizo lurking in the back of your fridge or if you have some frozen prawns or smoked salmon.

A can of tinned tomatoes makes the base of our favourite comfort food dish, along with a few other sauces that are always in the pantry — we can whip up this meal fast and it just always hits the spot! Our way of making it is very free-style, so while I’ve approximated the ingredients to what I think is about right, I recommend that you taste test and adjust the Worcester, soy sauce and seasonings to your own preference.

1 cup Arborio rice

or finely chopped pumpkin or mushrooms.)

olive oil

Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated.

Ladle at a time, add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often.

white wine (optional) ½ onion, finely diced 1 garlic clove, crushed 4 cups good quality vegetable or chicken stock Parmesan cheese In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3–4 minutes. Add the garlic and cook for another 2 minutes before adding the rice. (You can also add chorizo now

When you have used three quarters of the stock, add soft vegetables like asparagus, frozen peas and/or cooked chicken, prawns etc. Stir through and continue adding the stock until rice is al dente.

Remove from the heat and stir through Parmesan cheese.

Check for seasoning before serving.

SERVES 4

½ onion, finely diced 6 beef sausages, approx. (we prefer organic farm style) 1 tin canned chopped tomatoes (we use Wattie’s savoury) 1 tsp Worcester sauce 1 tbsp soy sauce salt & pepper to taste ¼ tsp dried oregano (or any other favourite dried herb) I’m making mention of how my partner cooks sausages, because to me I think this is how the dish should be prepared, but feel free to cook your sausages your own way!

Boil sausages in a fry pan half-filled with water until they are cooked through, drain off water and then continue to fry until crispy and golden. Add onions and cook for 2 minutes.

Add the can of tomatoes, and the sauces and seasonings. Simmer for 15–20 minutes and then it’s ready to serve with creamy mashed potatoes or cauliflower. Too easy!

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NOURISH | recipes

sandwich cake

scandinavian RECIPE Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

The spring issue marks our birthday and this year we celebrate six years of bringing you a slice of fresh local flavour. I’m a big advocate of cake for every celebration and over the years we have featured some decadently gorgeous creations.

We recently discovered that a stunning cake may not necessarily have to be sweet! Introducing the Smörgåstårta, or sandwich cake.

Think of a club sandwich on steroids then decorated to look as stunning as a gateau.

Being of Scandinavian origin, traditional fillings include smoked fish pate or smoked salmon with layers of egg and mayo, or dill cream cheese, capers, cucumber and so on. For mine I kept to a classic club sandwich theme and looked for layers that would add colour as well as moisture and flavour. This included ham, egg and mayo, basil pesto mixed with sour cream, finely chopped iceberg lettuce, red capsicum pesto and cucumber.

The key to getting a perfect shape is to bake your bread in a cake tin. Once cooled, slice into even layers, fill and then finally ice completely with a 50/50 mix of cream cheese and sour cream (a 250g tub of each was sufficient to cover the entire cake). Now go to town decorating!

2 tsp yeast 2 cups lukewarm water 2 tsp salt 1 tsp honey 1 tbsp oil 1 cup wholemeal flour 3½ cups high grade flour Dissolve the yeast, water, salt and honey and allow to stand in a warm place for 5 minutes until the yeast begins to foam. Add the remaining ingredients and mix until it forms a ball. Knead for ten minutes. Place in a clean bowl, cover and allow it to rise to double its size in a warm spot.

Knock the dough back and place in a greased 24cm cake tin. Cover with a tea towel and place in a warm spot to rise again. When the dough has risen, just above the top of the tin, bake in a pre-heated oven at 180°C for 25 minutes or until golden brown. *Tip: you can cheat and do the mixing, kneading and first rise in a bread maker set to the dough cycle

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

Visit us at 85 Tetley Road, Katikati 3178 07 549 4178 | www.beenz.co.nz | info@beenz.co.nz page 38 www.nourishmagazine.co.nz

page 39 www.nourishmagazine.co.nz

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

NOURISH | feature

whole foods

wholehearted

WORDS Paloma Aelyon | PHOTOGRAPHY Brydie Thompson

It’s 11:00am on a sunny Monday morning at the Mount. Satchel on shoulder, a woman parks her bike outside the new organic whole foods store on Tawa Street to load up on veg for the week. An older man, obviously a regular, waves goodbye to the store’s owner Beth as he exits, his bag overflowing with fresh celery. Beth waves back warmly, addressing customers by name.

Seated just outside her happy place, first-time business owner Beth looks back into the beautiful, bright whole foods shop that is be.Organics. Pointing towards various details and decorations that bring the space to life, Beth describes love’s leading role in the birth of her dream store.

First, Beth brings our attention to the triangular display piece featured in the shop’s front window. She tells us about her designsavvy boyfriend, Olly, and his uncle, who built the structure and helped her creatively morph a small space into an uplifting health food heaven. She then explains how her brothers painted the interior walls, and how Olly’s family crafted the wooden bins now full of fabulously fresh produce.

“I remember the day we opened. I was standing in the store when my family walked in and I just started crying.”

Eyes shining with tears and a smile stretched ear-to-ear, it’s clear that Beth’s young, entrepreneurial spirit is what illuminates be.Organics in the humblest of ways. Although her 2-month-old store is already a local favourite, she takes nothing for granted.

Not the support of her family. Not the friendly employee, laughing behind the cash register. And certainly not the members of the Mount community who, according to Beth, fuel her raison d’être.

Beth’s contagious compassion for people reaches far beyond the confines of her Tawa Street store. In addition to taking the time to share years of health food knowledge with customers, Beth often pauses to show immense gratitude for the farmers who fill be.Organic’s refrigerator shelves and wooden crates.

Having grown up on a farm in Pyes Pa, Beth feels strongly connected to her suppliers. She speaks fondly of them and appreciates the close relationships she is building with them.

Committed to her surrounding community, she truly keeps it local and loves that buying from local farmers supports them and their families and in turn grows the organic community.

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Serina Gardner BNATMED, MNZAMH, MNZSN. NATUROPATH & MEDICAL HERBALIST

page 41 www.nourishmagazine.co.nz

NOURISH | recipes

At be.Organics, words like organic and sustainable aren’t used lightly. “I decided that if I was going to open my own whole foods shop, I was going to do it wholeheartedly,” says Beth, with admirable conviction.

When discussing health food trends in New Zealand, Beth fully supports her competition, even the larger grocery stores that have started selling organic items. “When I lived in Sydney, I learned quite a bit about naturopathy and eating organically. It’s an amazing way of living. I want all Kiwis to be able to tap into that lifestyle. The more organic shops available, the more affordable whole foods will become, which means we’ll be able to make a larger impact.”

sandwich

DONUT ICE CREAM LOOKING FOR AN EASY YET GORGEOUS DESSERT? LOOK NO FURTHER THAN THE DONUT ICE CREAM SANDWICH! RECIPE Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

With affordability in mind, be.Organics houses rows of bulk food bins, inviting customers to self-serve as much or as little as they please , with a choice of, among other things, wild rice, dried dates, chickpeas, almond flour, cumin. Aside from practicality and costeffectiveness, the bins and crates that line the shop’s walls inspire the illusion of a Sunday farmers’ market, a rich sensory experience lacking in most grocery stores.

step one

step three

Wrapping up our conversation with Beth, we ask about plans for the future. With a twinkle in her eye, Beth talks about the many possibilities of making organic more accessible, but in the immediate future she says, “We’re constantly looking to source new exciting organic products, particularly wine and beer. For now, the big project is our branded company bike. Most businesses have a branded car, but we think that all we really need is a bike to get to the bank or to the beach for some vitamin D.”

step two

Choose your favourite ice cream.

Top Tip

Grab some delicious donuts from Mamas Donuts in Hamilton (planning is crucial though as Mamas are only open Thursdays, Fridays and Saturdays).

Make your sandwich by cutting the donut in half and placing a generous scoop of ice cream in the middle. Now you are ready to tuck in and enjoy!

You can prepare them ahead of time and pop in the freezer. Bring them out 5 minutes before serving.

Waving goodbye to Beth, we know that we’ll be back soon. We’ll be back to shop for delicious whole foods, to check out the branded business bike, and to partake in the beautiful, wholehearted experience that is be.Organics. be.Organics | 6 Tawa Street, Mount Maunganui hello@beorganics.co.nz Instagram: @beorganics_mountmaunganui Facebook: facebook.com/beorganicsmountmaunganui

On the Omokoroa beachfront. Stroll down, Drive out, Sail up.

4 THE ESPLANADE, OMOKOROA | 07 548 0279 | HOURS TUES, WED 8.30AM - 4.30PM | THURS 8.30AM - 8.00PM

THURSDAY DOUBLE HAPPY HOUR 5.00PM - 7.00PM BEER AND HOUSE WINE $5, SMALL PIZZA $10, LARGE PIZZA $20

FRI, 8.30AM - 8.00PM | SAT 9.00AM - 8.00PM SUN 9.00AM - 4.30PM TAKEAWAY PIZZAS AVAILABLE TILL 6.00PM beachedonblue@hotmail.com | 021 797 079 | Bookings appreciated for evening meals

page 42 www.nourishmagazine.co.nz

Mama’s Donuts | Cnr Greenwood and Duke Streets, Hamilton | www.mamasdonuts.co.nz

NOURISH | feature

November sees the tenth biennial BOP Garden and Art Festival marking 20 years of showcasing spectacular and inspiring gardens and art throughout the Bay of Plenty. Festival director John Beech says, “From humble beginnings and fuelled by passionate volunteers this festival hasn’t strayed far from its roots.”

Those who have attended previous festivals will notice a few changes this year. The most significant, John says, is the switch from a seven day festival to four. This means where previously different areas of the trail (that stretches from Katikati to Te Puke) were open on specific days, this year all the gardens will be open for the entire festival.

“We anticipate festival goers will welcome this change with open arms as they now have the ability to explore any part of the trail, on any of the four days. One-day ticket holders will not be restricted to viewing specific areas, as all will be open,” John says.

In addition to the garden and art trail there are many events held around the region and at the festival hub at The Lakes. At the centre of The Lakes Hub is a wonderful cafe with a mass of wild flowers for all to enjoy.

A TASTE OF THE FESTIVAL AT THE HUB

celebration A TEN YEAR

Indulge Long Lunch with Michele A’Court. (Sunday November 20 from 11.45am to 3pm.) Michele – a stand-up comedian, writer and social commentator – anticipates delivering a 40-minute comedy set during the lunch (catered by Bay Catering).

Other Festival action At the Hub includes: + Couture in Bloom (a Sisters Fashion Show) + An array of inspirational spaces created by six local designers + The work of one of New Zealand’s most respected visual artists, Dame Robin White + An exhibition by WBOP local Emma Prill + A static installation by Simone Anderson and the Incubator team depicting a magical, enchanted garden + A symposium and workshops by Tauranga’s kokedama queen,

Coraleigh Parker + The Artists’ Gallery, Group Exhibition – all things floral.

Artists from the Garden and Art Trail will each submit a piece of their work with a floral theme + A festival hub expo + A horticultural group exhibition + A sculpture walk, featuring sculptures from the primal (a drift wood dinosaur under construction) to more contemporary offerings. Wood, limestone, metal and driftwood are the mediums used by the guest and local sculptors involved including Anton Forde, Shavaun Hogan and Jack Marsden Mayer, as well as local talent Chris Ponton, Linda Munn, Mary Paton, Peter Crammond and more. + An impressive line-up of festival speakers, including landscaper extraordinaire Ben Hoyle, TV and radio gardening guru Tony Murrell, Fiona Eadie (head gardener at Larnoch Castle, author and native plant specialist), Jo McCarroll (NZ Gardener magazine editor), Robert Guyton (gardening columnist) and Sally Holland (Goodbye Gluten recipe book author).

A TASTE OF EVENTS BEYOND THE LAKES A host of other wonderful events will also be held around the region, these include a display of miniature gardens at Palmers Bethlehem, a school scarecrow competition, the transformation of city car parks into gardens, and a Tauriko Business Estate Industrial Garden Challenge – businesses will create gardens for their very own trail, and the public will judge.

TICKETS Single day ticket: $35, multi day ticket: $60. Reduced prices of $30 and $50 are available for TECT card holders. Tickets can be purchased from www.gardenandartfestival.co.nz, Ticketek, Baycourt, Palmers Bethlehem and Decor Greenworld.

DRY DOCK CAFE 112 TARA RD, PAPAMOA, TAURANGA

Breakfast & Lunch menu Sweet cabinet - all baked here Outcatering. Cakes made to order.

Sunny outdoor seating with water views.

07 542 0190 | WWW.PACIFICAPAPAMOA.COM

PACIFICA HOME AND GARDEN STORE

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OPEN EVERY DAY!

6 Wharf Street, Tauranga 07 577 1573 | johnson.sandra@hotmail.com page 45 www.nourishmagazine.co.nz

NOURISH | for good

NOURISH | grows

GET GROWING

IN THE GARDEN Inspired by the amazing gardens in the Garden & Arts Festival? Want to create a living masterpiece at your place?

Pacifica in Papamoa is the perfect starting place whether you are starting with a blank canvas or looking to refresh your current garden. A wander around the garden centre is sure to get you excited!

of research and imagination, it can still be beautiful, unique and interesting.

Pacifica’s in-house garden designer Gaye says, “A new garden is a massive investment and one that once established is hard and expensive to change, so it’s important to get it right.” Gaye says it’s important for them to “work with clients and their budget to design a garden that fits their needs perfectly”.

Conditions — In the Bay of Plenty we are blessed with some of the best growing conditions in the country, but we still have to pay close attention to where we are planting and what we are planting in. If you take the conditions of your garden into account when choosing plants then you should have a garden that thrives no matter what Mother Nature throws at them.

Spring is the perfect time to get stuck into the garden. But if you plan on having a re-design, Gaye has some tips before you get stuck in.

For more great advice on your garden see the team at Pacifica 112 Tara Road, Papamoa www.pacificapapamoa.com

Assess what you have — what works and what doesn't and why.

By pinpointing what is wrong with your existing space you can consciously exclude it from any future designs.

Use — What are you hoping to use the space for? Are you wanting a private sun trap, kids’ play area, outdoor kitchen, fresh vegetables, or a quiet spot to sit and admire the view?

Style — What is your style? If you’re not sure then look for inspiration in magazines, books and online (Pinterest is great for this).

With time you'll notice some repetition in your choices and will find yourself drawn to the same plants, colour schemes or themes.

Also look at your home; the colour and texture of your house is one of the largest backdrops to your garden so taking this into consideration from the beginning will help create a cohesive design.

Lifestyle — Be realistic about how much time you have. You may love a labour intensive cottage style garden but if you don't have the time to maintain it it will become a burden rather than a joy.

At the same time, if you want a low maintenance garden, with a bit

Finer Wines.

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

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

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

www.finerwines.co.nz

water for THMA PUOK The Good. Trust have a great goal! “We are determined to bring water to every person in the Thma Puok province of Cambodia.” says Jim Grafas, co-founder of the Good Trust. Currently, less than 2% of people in Thma Puok have safe water sources.

Helping them achieve this amazing goal is Excelso Coffee with their Good Coffee. Every bag of Good Coffee bought brings water to one person in Thma Puok for five years! Just think about that, by drinking great locally roasted coffee you can be helping achieve something with real impact on people’s lives.

The World Bank says that every $1 invested in water and sanitation in developing countries has an $8 economic return. Water projects impact on commerce, health and education in huge ways. In Cambodia, water literally changes everything.

With a huge target needed to raise the money needed to achieve their goals the project #WaterForThmaPuok is culminating on the 12th November with an event in Tauranga. MC’s, Art and Matilda from the Bachelor NZ, will be proceeding over the auction which includes some seriously great items all generously donated.

For tickets and more information about Good. Trust go to www.goodtrust.nz Order Good Coffee online at www.excelso.co.nz #WaterForThmaPuok

Here at Bayleys we have a full suite of magazines ideal for reaching passive buyers and creating competition. Ensuring a premium result for you and your property. If you are thinking of selling, now is the time to talk to us to see how you can put your biggest asset in front of the right buyers!

Jeremy Pryor Bayleys Real Estate

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

page 46 www.nourishmagazine.co.nz

You can also help one cup at a time with Good Coffee available at Excelso’s roastery, The Nourished Eatery and The Daily Café opening in Te Puke this September.

Country and Lifestyle Specialist

M 027 280 2121 B 07 579 0611 jeremy.pryor@bayleys.co.nz / www.jeremypryor.bayleys.co.nz Success Realty Ltd, Bayleys, Licensed under the REAA 2008

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NOURISH | feature

From the moment you drive up the bush lined driveway that leads to Falls Retreat you feel as if you are being transported to a magical spot. In fact you are! The first time I visited three or four years ago it was in the depths of winter yet it was one of the most relaxing and enjoyable weekends away we have had.

eat

STAY

CELEBRATE

I had heard a lot about the food, and every attempt to go and discover it for myself had been thwarted, so we decided to make a weekend of it and stay in their charming Rose Cottage. This turned out to be an inspired plan as it meant we had plenty of time to relax and explore this enchanted spot, including the nearby falls and walks. With no long late night drive home, it also allowed us the opportunity to truly appreciate the fabulously crafted wine list.

This spring owners Brad King and Emma Walters proudly celebrate five years since they opened their bistro at The Falls Retreat. In search of an alternative lifestyle, they moved back from Melbourne in 2008 and fell in love with the property previously known as Goose Farm. Emma says, “We had the vision to create the Bistro and slowly began to turn our dream into reality.”

The vision was to create a place that offers a great all round experience: charming accommodation, a beautiful setting, warm hospitality and rustic, delicious food, and they have certainly achieved this and more in the past five years.

They have added a large rustic barn next to the original building making it a great all year round space for weddings and celebrations, whilst the wood fired oven in their open kitchen remains at the heart of it all. In 2015 Brad gained some fabulous

national recognition being named a NZ Beef & Lamb Ambassador and, more recently, his protege Aaron Kingsford won Service IQ Apprentice Chef of the Year 2016.

The kitchen garden, where Brad and his chefs take inspiration, is continually expanding, and their menu changes regularly to utilise the seasonal produce that they grow. They have also recently added extra accommodation — a cute cabin designed by Emma using “small space” principles. With amazing views of Owharoa Falls, this offers more opportunity for people to stay and truly enjoy a little slice of their dream lifestyle.

Being the home of Emma, Brad and their two children (Jacob and Molly) means this family eat, sleep and breathe Falls Retreat, which exudes everything they stand for, from supporting local and a sustainable lifestyle that embraces the seasons to the love of great food, family and company.

So whether it is for a lunch, special occasion or a relaxing weekend away, you will be charmed by The Falls Retreat.

The Falls Retreat 25 Waitawheta Road, Waihi www.fallsretreat.co.nz

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

WEDDING CAKES | BIRTHDAY CAKES | OCCASION CAKES

GLUTEN FREE CAKES A SPECIALTY | FIND US AT 2/22 Hull Road | Mount Maunganui

Rosalind Potter 07 575 4704 | 0274 418 499

www.cakeaway.co.nz

CakeAway Mt Maunganui

page 49 www.nourishmagazine.co.nz

NOURISH | feature

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

RECIPE FOR SUCCESS WORDS Liz French

Spring is traditionally the most popular time to sell property — warm weather, gardens looking their best and that ‘move before Christmas’ motivation.

Whenever you choose to market your property and whatever the market conditions, there are a few factors that could make the difference between a satisfying sale and a frustrating one. Jeremy Pryor, Bayleys’ top country salesperson, leads a team of five who market urban residential, lifestyle and country property. Before you ‘spring’ into the market, here are some suggestions from Team Pryor.

grounds, minimise any evidence of work to do and declutter to the point where others can easily imagine themselves living in your space. When buyers come, get out and let the agents do their job.

The person or team you entrust with marketing what is probably your largest asset should be the very best for the task, not necessarily a friend or because they put a flyer in your letterbox.

Research the most successful at selling your style of property in your location. You may wish to interview several agents. Find out how they would market your property, what their service entails, what methods they would suggest and why, BUT don’t choose the agent who gives you the highest price expectation. That’s called ‘buying a listing’. When you have decided ... take their advice. Good agents got there by being honest.

MAKE THE BEST IMPRESSION Your property will be scrutinised for the position of someone’s next home. Just like a job interview, first impressions count. It is well worth the time and money to maximise street appeal, clean up the

RULE #7: Provide glassware which complements the wine. Use the thinnest wine glasses you can find. Wine always tastes better from a thin glass. Select glassware which is large enough to provide oxygen to interplay with the wine as it is being consumed. Do not fill your glass to the brim, (one-quarter to onethird full is ideal), allowing you to swirl your glass on the flat surface of a table and enjoy the aromatics without splashing it around.

The most significant impression of a wine lies largely in its aromatic qualities, not in the taste.

Hold the glass by the stem or the base, as the heat of one’s hand plays havoc with the temperature of the wine, plus it makes you look less ‘dignified’!

RULE #8: When tasting a new wine, write down the maker, year, wine variety and include a few comments. After repeating this process several times, certain styles or makers of wines will generally emerge as most suitable to your particular palate.

More importantly, your memory bank will have become accustomed to this process and your ability to remember wines, makers and years of wines will have been greatly enhanced. You can also just take a photo of the wine, which will not expand your memory bank, but will make it easier to recall that particular wine again!

RULE #9: When entertaining guests and more than one bottle of wine is to be served, choose a variety of wines, either contrasting in style or perhaps select two or more different producers of the same grape varietal. Such events provide the perfect forum for discussion and discovery. Even when entertaining boring guests, one can gain some measure of enjoyment! For some reason, indulging in a second identical bottle seems to diminish the experience, so take that into consideration. If someone doesn’t appreciate the first bottle, at least there is hope the second bottle will emerge as more suitable.

RULE #10: When serving more than one bottle of wine and one special wine is to be included, remember one thing: serve your best wine first! Usually there is a sense of anticipation when opening a special bottle of wine. Because one’s ability to discern tastes and nuances lessens the more one drinks, it is best to always serve your best wine first. The successive bottles might not stack up to its quality, but you won’t be wasting the bottle you really wanted to showcase. At the conclusion of a dinner party, a bottle of sweet wine is a nice way to wind down an event. With the right stuff, it can revitalise the excitement you need. Dessert wines are generally very rich and go a long way, so a half bottle is generally ample for up to eight guests.

SELECT YOUR AGENT CAREFULLY

Jim

Jim Bartee | Finer Wines 8 Main Road, Katikati | www.finerwines.co.nz Country and Lifestyle Specialist 027 280 2121 | 07 579 0611 | jeremy.pryor@bayleys.co.nz www.jeremypryor.bayleys.co.nz

page 50 www.nourishmagazine.co.nz

6-9 OCTOBER

HAVE A WINE QUESTION? Jim will be writing a regular wine column so email us info@nourishmagazine.co.nz

LEARN TIPS AND TRICKS ... from local and regional chefs in the Smeg Cooking Theatre.

Sample and buy exquisite food and drinks at the Gourmet Food Pavilion.

Finish a fun day out with a meal and a glass of what you fancy, while enjoying fabulous entertainment at one of the many popular show cafes and bars.

BOOK YOUR TICKETS ONLINE NOW FROM

waikatohomeshow.co.nz ADULTS $18 | CHILDREN under 16 free with an adult SUPERCITIZENS $9 (Thursday 6 October only) PARKING Gate 4 off Brooklyn Road THURSDAY 6 October 10am - 6pm FRIDAY 7 October 10am - 10pm SATURDAY 8 October 10am - 6pm SUNDAY 9 October 10am - 6pm C L AU D E L A N D S E V E N T S C E N T R E • H A M I LTO N

NOURISH | feature

BALANCING

ACT

Living a balanced life is a journey, not an end point. Balance does not necessarily come about through doing certain things and avoiding others, and balance does not necessarily guarantee that our lives will be complete. Balance is about so much more – it is about fully living life mindfully through awareness and acceptance. Awareness involves being able to notice what is going on within us and in the world around us.

Acceptance is about being able to be fully connected with the things we are aware of.

Balance is about being fully present in our lives, fully living our lives (both the good bits and the challenging bits), and allowing our experiences to be what they are (not judging them, avoiding them or fighting against them). If we can fully embrace life, whether it is working in a way which we like, or whether it is working in a way which is challenging for us, we can make the most out of every moment and find contentment in the present, rather than trying to work towards it in the future. Watch Mind the Bump’s YouTube video called “From Mindlessness to Mindfulness” to see how this works.

Neil Micklewood Psychology

MODERN LIFE IS HECTIC! AND WITH THE SILLY SEASON FAST APPROACHING, THE COMING MONTHS CAN FEEL LIKE A PERIOD TO ENDURE AS OPPOSED TO ENJOY. WE ASKED THE EXPERTS AT FLEX FITNESS MOUNT MAUNGANUI TO GIVE US SOME TIPS ON KEEPING BALANCED, BOTH MENTALLY AND PHYSICALLY.

If you are bored of the same old core workout and want to try something new then Oov is for you! Oov is an unstable foam training device designed to set your spine into a neutral position when you lie on it. It also activates your core muscles at the same time so that you gain core stability too!

Oov is for everyone who wants to stay injury free and strong!

Your core muscles and spinal health are your ‘centre’ to everything. If you are not strong and stable in this region or your spine is out of alignment, then your overall body balance may be out of whack. Think about it, the rest of your limbs originate from this point, so if something is out of alignment or weak here then it can cause problems elsewhere! Balance yourself out and get on the Oov for a fun and exciting new challenge!

Everyone knows that part of the benefits of doing regular yoga practise means you become more flexible, but not everyone understands that there is a deeper physiological benefit that can help to create a calmer and more centred you.

It's simply the way you breathe.

Most of us often engage a shallow and more tense method of breathing during our busy demanding lives, which can mean that we are often functioning predominantly in a more 'stressed' state of the 'flight or fight' response, which in turn causes a ripple of negative side effects throughout the body. During a typical yoga class, breathing guidance is given so that you learn to use diaphragmatic breathing techniques, which creates a fuller and smoother style of breathing. This relaxed and calmer style of breath activates the 'rest and digest' response of our autonomic nervous system.

Taking this time for yourself to centre your breath creates a ripple of positivity throughout your mind and body. Your entire nervous system receives a gentle re-set so you are set to handle life with more resilience and clarity.

Try this simple technique to instantly slow life down and bring stillness: Sitting comfortably, place your hands on your abdomen and bring awareness to your breath. Notice as many aspects of it as possible. How does it 'feel' to breathe?

After a few moments begin to relax your breath as much as you can, try to add a brief pause between the inhale and exhale. Experiment with creating a longer, smoother breath experience and continue for as long as you feel comfortable, then simply notice how you feel.

Melissa Allen - Group Fitness Co-ordinator at Flex Fitness Flex Fitness 36A Macdonald St, Mount Maunganui www.flexfitnessgym.co.nz

Lynsey Graham – Gym Manager/PT at Advance Wellness

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BAY OF PLENTY EVENTS WHAKATANE LOCAL WILD FOOD FESTIVAL

TAURANGA

This Local Wild Food Festival is so easy to be a part of, as a competitor, spectator or volunteer. Enjoy seeing and tasting dishes created by locals in a casual, fun environment.

10 December Whakatāne Heads www.localwildfoodchallenge.com

TASTING

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HAWKE’S BAY WINERY TOUR A tour designed to satisfy any discerning palate, taking in a number of well-known wineries across the Hawke’s Bay region.

Transport ex Tauranga.

28 – 30 October Phone 544 1383 www.tastingtours.co.nz

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

FALLS RETREAT Falls Retreat 5th Birthday Celebration.

Join the team at Falls Retreat for a celebration of their achievements over the last five years with a meal highlighting their paddock to plate ethos.

Wednesday 28 September from 6.30pm $75pp includes welcome drink on arrival and 3 course meal in our rustic Bistro barn. www.fallsretreat.co.nz

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

07 544 1383

BAY OF PLENTY GARDEN & ART FESTIVAL

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tastingtours.co.nz

The tenth biennial Garden & Art Festival showcases gardens and artists of the Bay of Plenty with a trail and series of events.

Thurs 17 – Sun 20 November Tickets on sale now www.gardenandartfestival.co.nz

WAIKATO HOME AND GARDEN SHOW

12 CHURCHILL ROAD, TAURANGA | 07 579 9781

Find everything you need to renovate, build, decorate and landscape your home at New Zealand’s largest home and garden show.

October 6 – 9 Claudelands Event Centre, Hamilton www.waikatohomeshow.co.nz

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

TULIP FESTIVAL Celebrate spring in style with 100,000 tulips and over 40 wonderful events.

CUSTOMISED CHOCOLATES

FOR WEDDINGS AND EVENTS

1 – 9 October Rotorua www.tulipfestrotorua.co.nz

www.theconfectionerycollection.co.nz

021 160 4628 theconfectionerycollection@gmail.com ConfectioneryCollection

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

www.hartycatering.co.nz

FERMENT FEST Love cheese? Love craft beer too? FermentFest is a one-day event showcasing our excellent Waikato cheese makers and artisan brewers.

CHRISTMAS IN BETHLEHEM The annual FREE Christmas event featuring music, drama, dance, art, giveaways, fireworks and Carols by Candlelight Bring a picnic or buy from vendors (alcohol and drug Free) Saturday 17 Dec (wet weather Sun 18) Front Fields at Bethlehem College 24 Elder Lane, Tauranga www.anightbeforechristmas.co.nz

Free Entry Saturday October 1, 11 am – 5 pm SkyCity Hamilton Atrium www.waikatofoodinc.com/fermentfest

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