Nourish BOP Magazine Spring 2018

WE GET A LITTLE

CHICKEN

DISCOVER RESTORE BONE BROTHS

IN THE RAW

FAST FASHION

ISSUE NO. 32 SPRING 2018

LETTUCE EAT

ABUNDANT

BALI WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 32

Welcome to Nourish Magazine Finally, it’s spring! It has definitely been a long winter. I managed to sneak away for a few days of sunshine (and French food) with a hop over to Noumea. And what a treat—a tropical Island, just three hours away combining Pacific and French cultures.

Exploring different cultures and, of course, their food is a theme running through this issue. We review World Table, a fabulous new cook book celebrating those who add to the wonderful melting pot that is New Zealand.

On page 22 Amber Bremner takes us on a magical journey to some lesser known parts of Bali. We also join Wayne Good on his tour of France (page 30). On page 36 Emma Galloway conjures up fond memories of a holiday in Sri Lanka with some delicious curries.

Spring is the time to get out and enjoy our wonderful region and the talented people within. On page 69 we discover the Affordable Arts and Artisan Fair, and on page 66 we look forward to this year’s Garden and Arts Festival. With the warmer weather on the horizon we let you in on some lettuce recipes with a run-down on varieties, a range of salads and how to dress them up.

Spring marks our birthday and this year we are eight years old! I know we have some super fans out there. I have been told about the people who send each issue of Nourish off to far flung parts of

the world so friends and family can also enjoy their own copy. I love hearing of or seeing the recipes you have made. So we want to find Nourish's biggest fan. Do you have every copy of Nourish carefully saved? How many recipes have you made? Do you follow us on Facebook, Instagram? Have you subscribed and signed up to our newsletter? If this sounds like you get in touch and show us how big a fan you are, you could be named Nourish's biggest fan and win a lifetime subscription + a swag of Nourish goodies.

Enjoy!

Vicki Ravlich-Horan Editor

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Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. DESIGNER Ashleigh Matthews PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Jim Bartee, Megan Priscott, Denise Irvine, Kate Underwood, Emma Galloway, Katrina Pace, Amber Bremner, Melissa Pentecost-Spargo, Anna Sinclair COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 or 0210651537

regular 4 5 38 41 42 56 65 66 67

Vic’s Picks News Gardening Beauty Josie’s Report Wine Arts Events Directory

features 6 14 22 30 44 58 66

Restore Bone Broth World Table Abundant Bali French Affair In the Raw Lettuce Talk Garden and Arts Festival

recipes 8 10 12 26 36 46 52 57

Risotto 101 Bestow Gut Health Spring Chicken Balinese Recipes Sri Lankan Curries In the Raw Lettuce Eat Get Dressed

Vic's Picks NO ONE CAN HEAR YOU I am so looking forward to reading Nikki Crutchley’s second book, No One Can Hear You. Nikki is the one who ensures, in each edition, all our i’s are dotted and t’s crossed, and last year published her first book (which I loved), Nothing Bad Happens Here, which was a finalist in the Ngaio Marsh Award for best first novel.

No One Can Hear You is another thriller. Troubled teen Faith Marsden was one of several girls abducted from Crawton, a country town known for its picturesque lake and fertile farmland. Unlike the others, she escaped, though sixteen years on she still bears the emotional and physical scars.

Zoe Haywood returns to Crawton to bury her estranged mother Lillian, who has taken her own life. As she and Faith rekindle their high-school friendship, they discover notes left by Lillian that point to two more young women who recently disappeared from Crawton. But Lillian’s confused ramblings leave them with more questions than answers.

As Faith and Zoe delve deeper into the mystery, they become intent on saving the missing women, but in doing so are drawn into Auckland’s hidden world of drugs, abduction and murder. And then Faith decides to confront the mastermind — on her own.

Available from Paper Plus stores and Amazon from 24 September. www.nikkicrutchley.com

BASE UP OMOKOROA COMMUNITY FUN RUN The inaugural Base Up Omokoroa Community Fun Run, held in 2015, had 270 contestants and raised over $5500 for the Omokoroa Skate Path. Following this success the challenge has become an annual event raising over $19,000 for the Omokoroa community.

The two chosen charities for 2018 are the Tauranga Community Foodbank and the Waihi Beach Surf Life Saving Club. Anyone can participate so sign up and be part of this great event, use it as a goal to get moving this spring or go along and cheer people on as they come across the finish line! www.runrunrun.co.nz

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Bay of Plenty News Falls Retreat have added a new outdoor dining pergola, meaning that you can now enjoy al-fresco dining while watching the chefs work their magic at the wood fired oven.

This will be available for private hire throughout the Christmas function period so book in now as this will no doubt be the most popular spot to dine! www.fallsretreat.co.nz

The Greenlea Butcher Shop has introduced delicious First Light Venison to their line-up of premium export quality beef and lamb available from their online shop and conveniently delivered to your door. Venison is very low in fat and high in protein and iron, making it a nutritious addition to your diet. www.greenleabutcher.co.nz

Epiphany Rotorua recently opened on Amohau Street, by KMart.

Offering great coffee and their own homemade pillow-soft donuts along with freshly-baked muffins and other delicious cabinet food, all made with the finest New Zealand ingredients and lots of love, it has quickly become a favourite stop for many.

Epiphany CafĂŠ was born from a love of coffee and donuts and in just a few short years has seven stores with more opening soon.

The selection of donut flavours rotates regularly, and the menu is gently expanding with exciting and tasty cabinet options. www.epiphanycafe.co.nz

Opening Soon!

Clarence, the long-awaited redevelopment of the majestic building that once was the main Post Office on Willow Street in Tauranga, will open this November. If you enjoyed their Mount Pop-Up Test Kitchen this winter, you will know just how exciting this new venture is.

The building has undergone massive structural work and then lovingly converted into Clarence Bistro and Iki Bar, both with wonderful alfresco space as well as a 10-room boutique hotel and function space.

Watch this space for more info.

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RESTORE

Something’s Simmering WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON

While the rest of Tauranga sleeps, a 30 litre batch of traditional, organic bone broth, laden with kilos of chicken frames and feet, simmers away in a family garage.

Though it’s not your average garage. Along with a boat and the usual toys, it contains a fully functioning, commercial-food-grade kitchen and is home to the artisan bone broth business Restore Wholefoods. The business (and garage) belongs to Bec and Andrew Harrison, who live on a BioGro certified organic lifestyle property in Te Puna, along with their two kids, a small kiwifruit orchard and a flourishing vege garden.

Dubbed the ‘Bone Lady’, Bec grew up on an East Coast farm so is no stranger to animal parts. After a corporate career in environmental planning she now finds herself elbow deep in broth.

Bec has a history of poor gut health, diagnosed with Irritable Bowel Syndrome (IBS) in her early 20s. And her son suffered severe eczema, colic and reflux as a baby. It was while looking for nonmedicinal treatments she discovered the nutritional power of bone broth and started making it at home.

One summer after a few courageous glasses of wine, Bec and Andrew brainstormed ideas to move on from corporate life and

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create a family business from home that would put some goodness into the world. Bone broth! They decided it was a great idea and set about making it happen. With next to no food industry experience, the first few years were a steep learning curve. New legislation forced them to produce a Custom Food Control Plan and hours were spent studying, researching, sourcing organic ingredients, and navigating bone disposal all while fitting in house renovations and busy young children.

In the early days Andrew got sick of waking up to the distinct smell of broth for breakfast and joked about getting it out into the garage, but fast forward to today and the bones, chicken feet and perpetual ‘roast’ smell have all been worth it. In 2018 their small batch broth is now the only BioGro Certified Organic broth on the market, and currently stocked by 30 retailers throughout NZ. A strong link between gut and overall health has shone the light on bone broth in recent years, as more people are diagnosed with gut-related health issues such as coeliac disease, embarking on the GAPS (Gut and Psychology Syndrome) diet or looking to improve digestive health. Crowned ‘nature’s original tonic’, broth’s ability to support both external and internal organs including skin, hair and nails through to joint, gut, blood, kidney and overall immunity, is supported by a growing realm of scientific evidence.

Bones and connective tissues are a naturally and extraordinarily

NOURISH | feature rich source of the proteins collagen and gelatin. Along with bioavailable minerals such as trace calcium and phosphorus and amino acids that work to reduce inflammation and repair gut lining. Collectively they provide huge digestive healing potential.

Other benefits include improved brain function, reduced infection, bone growth and repair, better sleep, liver detoxification and reduced back and hip pain, which Bec experienced first-hand.

The concept of bone broth isn’t a new phenomenon; known as the ‘perpetual soup’, it’s rich history can be linked to culinary traditions worldwide. Fundamentally it is a slow-cooked soup made by gently boiling animal bones and connective tissue for several hours on a very low heat to produce a savoury, nutrient-dense liquid. But there is good reason for its resurgence; along with powerful healing properties, its consumption supports a host of crucial food issues including nose to tail eating, wholefoods, gut health and food waste.

Not all bone broth is created equally. The key difference between bone broth and mass-produced stock is the bone content and the simmer time. Restore has a minimum 24-hour slow simmer process with a high bone to water ratio. The broth is meticulously temperature-controlled and skimmed throughout the process. The long slow simmer encourages the extraction of collagen, amino acids and minerals from the bone, and ensures no nutrients are denatured.

The Restore recipe is simple: 100% certified organic bones, filtered water, organic apple cider vinegar and seasoned with Himalayan sea salt and organic peppercorns. It is completely free of preservatives, chemicals, additives or antibiotics and the bones are all roasted first which results in a rich and robust flavour.

The ‘Cheeky Chicken’ contains a mixture of frames and feet sourced from Bostocks Chicken in the Hawke’s Bay while the ‘Gutsy Beef’ comprises neck and marrow bones from a collective of organic South Island beef farmers. A significant ratio of feet and marrow bones are included in every batch due to their high levels

of collagen and gelatin. Their broth is rustic and real, with floaty bits and a natural layer of fat that provides a great ‘lip gloss effect’.

It is skimmed, poured into freezer grade packaging, sealed and frozen in both 500ml and 1 litre pouches.

So how does one use it? Bec reckons you are either a ‘sipper’ or a ‘souper’. She drinks it straight up, heated in a saucepan with fresh ginger and turmeric. It’s savoury nature works well with miso or aromatics like ginger, turmeric and Chinese five spice, and the beef goes great with garlic and chilli. Broth is perfect for scrambled eggs in place of milk or any recipe that calls for stock or water. Instead of using bottled tomato sauce in spaghetti Bolognese, opt for a mix of Gutsy Beef broth and tomato paste.

As a busy mum, her go-to cheat’s pumpkin soup recipe is literally two ingredients: a litre of broth and a whole roasted pumpkin, straight in the slow cooker and it’s ready in mere hours. Sharing the broth love and its ability to genuinely help people have always been Bec’s driving motivation. She regularly donates broth for soup days at the local school, is constantly sharing recipe inspiration and takes every chance she can to sneak broth into her kids’ smoothies and swears by it as a hangover cure.

Free flow cubes, a vegan broth and working towards becoming fully sustainable—from solar hot water to biodegradable packaging— are all on the cards. But what is hard to ignore is the Harrisons’ commitment to producing the best quality organic bone broth. Not many husbands would give up half their prized boat shed and turn it into a full-time broth kitchen, and if Bec has her way it might not be long before he loses the other half … but we’ll leave that one to simmer.

To find a stockist near you go to www.restore.co.nz Kate Underwood | Relish the Memory @relishthememory

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RISOTTO RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Risottos are so versatile and a lot easier and quicker than most people think. Serve as a complete meal or as a side dish. You can even make risotto cakes out of leftover risotto by shaping into patties and then frying. In spring make the best of fresh asparagus by adding fresh stems along with your last ladle of stock. Other spring vegetables like fresh peas, zucchini, baby spinach or rocket all make a great addition to a risotto. In autumn I love mushrooms or pumpkin and in summer I like to keep it quite plain, like the Italian, with either a little saffron or fresh herbs and serve alongside some beautiful BBQed meat or veg‌

NOURISH | recipes

Quinoa, basil and olive stuffed

1 cup risotto rice* olive oil white wine (optional) 1 finely diced onion 1-2 garlic cloves, crushed 4 cups good quality stock (my go to is Restore Cheeky Chicken Broth as it is full of flavour and nutrition)

tomatoes

Parmesan cheese Step 1 - Heat stock in a small pot.

Use the best tomatoes you can get your hands

Step 2 - 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.

STEP 2 make these oven-roasted stuffed tomatoes.

STEP 3 on to

Boldly flavoured, salty and garlicky, they’re delicious served hot or at room temperature with fresh green beans, barbecued eggplant or courgette, new potatoes or corn on the cob.

Step 3 - Add the rice and stir for 2 minutes till rice is well coated. Add a dash of white wine, if using, and stir until all the wine has evaporated.

4 large, perfectly ripe tomatoes

Note: If making a pumpkin or mushroom version now is the time to add these.

1 cup cooked quinoa 2 tsp olive oil

Step 4 - Ladle at a time, add the hot stock to the rice, allowing the rice to soak up the liquid before adding another, stirring often.

8 pitted black olives, finely chopped ¼ cup fresh basil leaves, chopped (approx.)

Step 5 - When the stock is nearly all used check to see if the rice is al dente. Remember it will continue to cook a little once removed from the heat. If happy, remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.

1 clove garlic, crushed or finely grated salt and pepper to season Preheat oven to 180°C fan bake. Cut the tops off STEP 5 the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes.

STEP 4

*Risotto rice Risotto rice like arborio, carnaroli and vialone nano absorb liquids and flavour and release starch far better than a regular short grain rice, giving risotto its characteristic texture and creaminess. Normally a short plump grain, arborio rice is the most common risotto rice in New Zealand.

As a simple dish, risotto deserves the finest ingredients you can afford, and as rice is the hero it’s worth looking for other varieties than arborio.

Vetro Tauranga have a few to choose from including carnaroli, which is considered the ‘king’ or ‘caviar’ of risotto rice, loved by chefs for its great flavour and ability to hold its shape while producing the creamiest risotto.

Mix the cooked quinoa, olive oil, olives, basil and garlic. Season with salt and pepper to taste, remembering that the olives are salty so you won't need much salt.

Spoon the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the tomatoes are quite firmly packed.

Put the stuffed tomatoes and tomato tops in a roasting dish and cook for 15–20 minutes, or until fragrant, soft and a little caramelised around the edges. The tomatoes will collapse if overcooked, so don't overdo it.

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RESTORE YOUR

RECIPES AND IMAGES SHERYL NICHOLSON RECIPES COURTESY OF THE BESTOW GUT HEALTH CLEANSE.

BESTOW FAUX PHO 1 clove of garlic 1cm fresh ginger 1 tsp olive oil 1 cup Restore chicken bone broth 1 portobello mushroom, finely sliced ½ cup of cooked chicken, shredded ¼ cabbage, shredded 1 handful of fresh spinach and/or 1 cup of other greens of your choice, broccoli, kale etc Himalayan salt to season TO GARNISH 1 tbsp spring onion, sliced 1 tbsp coriander, chopped 1 lemon or lime half, cut lengthways (cheek)

Nourishing Notes

Bone broth makes a satisfying, nutrient-dense base for any kind of soup and is the ideal choice for this fresh take on a traditional Vietnamese pho. Bone broth is also one of the best foods for healing a ‘leaky’ gut, because it contains two specific amino acids, glycine and proline, which strengthen epithelial tissue and repair the gut wall. Veggies, especially greens, are best added at the final stage of cooking so that they are still crunchy and vibrant and retain their nutrient value. Enjoy!

Grate garlic and ginger into a saucepan, add olive oil and heat on low until fragrant – 2 to 3 minutes. Add bone broth and turn up heat to high. Add mushroom and chicken meat, turn down heat and simmer for 5 minutes.

While that is simmering, shred cabbage, slice spring onion, chop coriander and other greens. Place handful of spinach in the bottom of your soup bowl and add chicken broth mixture from saucepan. Add other greens on top and garnish with spring onion and coriander. Season with salt to taste and serve with a lemon or lime cheek.

pho: a type of Vietnamese soup, typically made from beef stock and spices

Beautiful Skin

BEGINS IN THE GUT BESTOW ONE PAN CHICKEN AND SAUERKRAUT DISH 400g of chicken thighs (usually 3-4 pieces) ½ an onion, finely diced 2 cloves of garlic, finely diced 2 tbsp of olive oil 1 large curly kale leaf or 2 smaller, roughly chopped 1½ cups of sauerkraut (homemade or bought) 1 cup Restore Chicken Bone Broth 2 bay leaves 1 large sweet potato, peeled and chopped into small chunks 1 handful Italian parsley, roughly chopped 1 handful fresh spinach

Pre-heat the oven to 200°C. Add one tablespoon of olive oil to a large frypan. Bring the pan to a high heat and add chicken, browning on both sides. This should take 3-4 minutes each side. The chicken won’t be cooked through as we finish the cooking process in the oven, but it should be nice and golden brown. Remove the chicken and place in a small casserole dish.

Turn the frypan heat down to low. Add the onion, garlic and sweet potato, and saute for five minutes. Add Chicken Bone Broth, sauerkraut, kale and bay leaves and bring to a simmer, stirring and incorporating the caramelisation from the bottom of the pan.

Remove from the heat once the kale is wilted.

Pour the contents of the pan over the chicken in the casserole dish and arrange evenly.

Place the lid on and cook in the oven for 30 minutes. Remove the lid and cook for a further ten minutes. Remove from the oven and stir in the spinach and parsley and serve.

A sluggish digestive system and imbalanced gut leads to unwanted inflammatory toxins circulating around the body. This exacerbates skin challenges like acne, rosacea, eczema and any sensitive or inflamed skin conditions.

The good news is, when we balance and repair the gut, the skin has a chance to heal and strengthen. Good gut health lays the foundation for a clear, glowing complexion.

Shelley Foster of Jamele Skincare Centre in Tauranga says, “Many people now know about the importance of gut-health but they don’t really know how to put their knowledge into action. We have just introduced the Bestow Gut Health Cleanse into our clinic. It translates gut-science research into an easy to follow seven-day online programme with yummy recipes, meal planners and nurturing rituals. It can be done either as a seven-day cleanse or a four-week healing protocol.”

Developed by New Zealand’s leading dermo-nutritionist, Janine Tait, the Bestow Gut Health Cleanse supports gut health by removing gut irritating foods and drink, repairing the gut wall with bone broths, rebalancing the gut microbiome with probiotics and prebiotics and restoring a positive gut-brain connection through wellbeing rituals.

Visit www.bestowcleanse.com/jamele for more information.

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Spring chicken RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES

NOURISH | recipes

JFC

Jen, our Queen Bee at KitchenHQ, makes this super yummy fried chicken, now known to us as ‘Jen’s Fried Chicken’. We make our own Mexican seasoning, and with the abundance of limes at the moment it’s the time to enjoy JFC.

3 free range chicken thighs ¾ cup buttermilk 3 cloves garlic, crushed juice of 2 limes 2 heaped tbsp Mexican seasoning (recipe below, or a good store bought one like Culley’s) ½ cup flour ½ cup rice flour pinch of salt oil for deep frying

MEXICAN SEASONING We use good quality spices like those from the Spice Trader. Make plenty as this is a sweet little handmade gift to share.

3 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder ½ tsp chilli flakes (leave them out if you like it mild) 1 tbsp dried oregano 1 tsp salt 1 tsp fresh ground black pepper

Cut the chicken into thin strips.

Mix everything together in a dry bowl. Store in an airtight container until ready to use.

Mix the buttermilk, garlic and lime together together in a glass bowl and add the chicken. Mix well to coat then let sit for a good few hours, or overnight if possible.

SMOKY MAYO

To cook the chicken: heat oil in a deep fryer to 180°C (naughty I know, but it wouldn't be fried chicken without it!) Mix 2 heaped tbsp of Mexican seasoning with flour and rice flour. Dredge the chicken strips, a few at a time in the flour mix and set aside on a plate. When you have finished coating all strips, it’s time to cook! Lower the basket of the fryer into the oil. Carefully place chicken strips into the hot oil, one at a time. Take care not to put them too close together or on top of each other or they can clump together. Cook for about 4 minutes until dark golden and crispy looking. Let them drain in the basket before transferring to a tray lined with paper towels, checking they're cooked through.

1 cup mayonnaise 2 tsp smoked paprika juice of 2 limes 3 tbsp pronto rosso (tomato paste) 1 tbsp chipotle sauce (optional, add it if you like more heat) Mix everything well. Taste and add a dash of salt if needed.

There are so many ways to serve this, simply with Smoky Mayo and a cold Corona, or in soft buns with slaw, wrapped in crunchy lettuce, avo and smoky mayo …

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

WorldTable WORDS VICKI RAVLICH-HORAN

NOURISH | feature

New Zealand is a very different place to live and visit than it was 50 or even 20 years ago, and this is most evident in our food. We can thank the diverse immigrants to our shores, the people who have chosen to make New Zealand their home and brought with them varied cultures, traditions and food to add to our own continuing changing tapestry for this.

Immigration though is not new. Two of my grandparents came to Aotearoa from foreign lands not speaking English and with little more than the desire for a better life. And while we as a country can offer this to many, they in return enrich our lives. Just think of your favourite restaurant or food you love to eat. Imagine if this didn’t include any Asian or Italian influence, no sushi, no baking that has its roots in Scotland or techniques created and perfected by the French, the BBQ craze sweeping our shores would be a mere rumour.

Anh Chaimontrees parents escaped Vietnam during the Vietnamese War and today she and husband Pat own Bánh Mì Càphê in Hamilton. Anh says, “We wanted to show people how great Vietnamese food is.” This desire to share their culture through food is shared by many and World Table is packed with personalities you will find sharing their food with you every day in their restaurants, market stalls or food caravans.

It was while living near the Waikato Settlement Centre in Claudelands that Nicola Martin, who confesses she really loves food and cooking, thought what better way to celebrate the diverse cultures in our community than through food, and the idea for World Table was born.

photographer, and Olivia Paris, a designer. Nicola and Donna had worked together previously at the Waikato Times and when Nicola proposed the project Donna happened to be on maternity leave with her first child, “so I said sure”, laughs Donna, “I’ve got plenty of time”.

Between the three they had many of the ingredients required to create a cook book, but like a good recipe the devil is in the detail, and both Nicola and Donna admit it was a steep learning curve!

Yet in just 18 months the trio have produced a book that will sit seamlessly next to Jamie Oliver’s and Annabel Langbein’s. The difference though is World Table comes complete with wonderful stories of courage, stories of love; love for each of those featured cultures and homelands and now New Zealand. Through these stories a sense of pride exudes along with a common theme so many cultures share: generosity through food.

Nicola says, “Everyone has a story to tell and we all have a different view on the world and how we live our lives, but there is one thing we all share. Food. It brings families, friends and communities together and helps define cultures.” With over 80 authentic recipes, all meticulously tested by Nicola and the team, “we can” Nicola says, “travel the world from our kitchen tables”.

World Table ($45) is available from www.worldtable.co.nz. $5 from each book goes to The Settlement Centre Waikato.

A journalist by trade, Nicola roped in friends Donna Walsh, a

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Ginger Chicken with Vietnamese Salad Recipe from Banh Mi Caphe on Victoria Street, Hamilton.

This is a combination of two recipes. The ginger chicken is great on its own, served with rice. Serving it combined with the fragrant salad makes a beautiful light meal.

Ginger Chicken Marinade

¼ tsp dark soy sauce 2 tsp oyster sauce 4 tbsp fish sauce 2 tbsp soft brown sugar 500g boneless chicken thighs, sliced 4 tbsp water 2 tbsp vegetable oil 10cm piece of ginger, peeled and julienned 4 cloves garlic, finely chopped 1 tsp sesame oil Vietnamese Salad

½ a finely sliced cabbage 1 small red onion, finely sliced 1 bunch Vietnamese mint, finely chopped 1 bunch coriander, finely chopped ¼ cup roasted peanuts 1 tbsp fried shallots 1 red chilli, finely diced

In a large bowl combine soy sauce, oyster sauce, 2 tablespoons of the fish sauce and 1 tablespoon of brown sugar. Mix well and add chicken. Put in the fridge to marinate for 20 minutes.

In a small bowl, combine 4 tablespoons of water with remaining fish sauce and brown sugar and set aside.

Place wok or fry pan on the stove, heat to a medium heat and add oil. Add ginger and stir fry until fragrant.

Turn up the heat slightly and add the chicken to brown on all sides.

Add water and sugar mix and stir for 2 minutes then reduce heat again. Add garlic and place the lid on for a further 3 minutes. Remove the lid and allow sauce to reduce. Add the sesame oil.

For the salad, mix together cabbage, red onion, Vietnamese mint, and coriander and place on serving plates.

For the dipping sauce, combine fish sauce, vinegar and sugar in a saucepan with ½ cup of water. Heat until the sugar is dissolved. Do not boil. Allow to cool. Add garlic, chilli and lime juice.

Dress salad with the fish dipping sauce and garnish to your liking with peanuts, fried shallots and chilli.

Fish Dipping Sauce

3 tbsp fish sauce 3 tbsp rice vinegar 3 tbsp sugar ½ cup of water 2 garlic cloves, finely chopped 1 chilli, finely chopped 2 tbsp lime

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A MOTHER’S SECRET SPICE: Love WORDS VICKI RAVLICH-HORAN | RECIPES LAXMI GANDA & JAYSHRI GANDA

NOURISH | review

A Little Bit of This, A Little Bit of That is described by Jayshri Ganda as a “book for all New Zealanders, for the lover of Indian food or for the New Zealand born Indian who would like to explore more of their culture through cooking”.

It started in late 2016 when Jayshri’s mum, Laxmi Ganda, retired from the family’s dairy in Christchurch. Initially Jayshri asked Laxmi to teach her some of her Indian cooking so she could learn these recipes and techniques as well as document them for future generations. Soon the project had taken on a life of its own with Jayshri deciding not to only document the recipes for her family but to turn them into a cook book for all to enjoy.

“It has been a journey,” Jayshri says, “one that I give my mum so much gratitude for; for being patient with me when I got mad, especially when I didn’t understand some of her processing or when she forgot to use measuring spoons and cups. I’m incredibly grateful and very lucky to still have my mum here to teach me this wonderful art of Indian cooking.”

“The recipes began,” Laxmi explains, “with my mum in India, with my mother-in-law when I came to New Zealand and by experimentation.”

Jayshri goes on to say, “Like many first-generation Indian families growing up in New Zealand, our language of love was not in a verbal language, ‘I love you’, not in a physical language of hugs, but in a language that they were shown by their parents, which they passed on to the next generation.

An Indian language of love: food.”

In New Zealand we use the broad term ‘Indian food’ to describe what is more accurately many different cuisines from the Indian continent. The food of Southern India is remarkably distinct from that in the North just as you would expect the cuisines in Europe to change as you go from one side to the other and all parts in between. A Little Bit of This, A Little Bit of That is cuisine from the Gujarat, the Western most province in India.

Jayshri and Laxmi have included at the start of the book a great introduction on key ingredients and equipment. They have also ensured the recipes, in their measurements and ingredients used, are accessible for all Kiwis to attempt this exotic cuisine.

A Little Bit of This, A Little Bit of That RRP$69 AVAILABLE AT : Books A Plenty - Tauranga Replete Cafe - Taupo Paper Plus - Papamoa, Te Puke, Rotorua, Taupo

LAMB MEATBALLS MAMRA (MUM-RA) Makes 25-30 500g lamb mince* 1 medium onion, finely diced 1 tbsp fresh green chilli, minced 1½ tsp fresh ginger, minced 1 tsp fresh garlic, minced 2 tsp salt 1 tsp turmeric powder 1 tsp garam masala 2 tbsp oil ½ cup tomatoes, blended, tinned or fresh 2 tbsp fresh coriander, chopped 1 lemon, quartered * Substitute: beef or chicken mince In a medium bowl, combine mince, onions, chilli, ginger, garlic, salt, turmeric and garam masala. Using hands, massage and infuse spices through the mince. Portion mince into tablespoon (3cm) sized amounts and roll into meatballs. In a large non-stick frypan heat oil on a high heat, add meatballs, sear and brown. Lower heat and cook for 5 minutes whilst rotating to cook all sides. Add tomatoes and cook for a further 5-6 minutes or until tomato thickens. Ensure meat is cooked through. Sprinkle with coriander and lemon juice. Serve hot or cold.

A classic dish combined with Indian masala spices.

This is a dry version where meatballs are eaten as a snack, as opposed to a main meal.

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Bali ABUNDANT

WORDS,IMAGES AND RECIPES AMBER BREMNER

NOURISH | travel

As a long-time favourite cheapie holiday destination for many, it’s easy to assume Bali is some sort of package holiday hell and rule it out of contention when you’re planning your next trip. Don’t think too soon.

My first stay in Ubud was over the course of Nyepi, the Balinese Hindu New Year celebrations which see the whole island taking part in temple ceremonies and fantastically over-the-top street parades, culminating in a day of silence where the whole island, including the airport, is closed. It was a phenomenal taste of Balinese culture that left me determined to return.

If you left the airport and headed straight for downtown Kuta, all of your worst assumptions about Bali might be proven true. But when you take the time to look the other way, one thing is abundantly clear: there’s a lot more to Bali than Kuta Beach and its surrounds.

Getting to Ubud (or anywhere) takes longer than it should because of narrow roads and roaring swarms of motorbikes following their very own uniquely Balinese version of the road code. The traffic here takes some getting used to, but as with everything in Bali, it has its own rhythm and flow and is quite survivable!

Crowned the World’s Best Destination 2017

by Trip Advisor, the island of the Gods knows a thing or two about tourism and can offer almost any experience your heart desires.

I’m fortunate enough to have spent a few months in Bali over the past two years, with and without kids, both on—and well off—the usual tourist trail. I’ve found it to be a place of many contrasts: rest and relaxation, adventure and inspiration, and, of course—amazing food.

Bali is a relatively small volcanic island, about one-fifth the size of the Waikato region, nestled between Java and Lombok in the Indonesian archipelago. With a predominantly Balinese Hindu population, the island is dotted with temples small and large, and an intense everyday spirituality pervades every corner.

Rise early in the morning and take the opportunity to see the island waking up. A languid tropical sunrise, roosters greeting the dawn and local women making their first offerings for the day will have you feeling like you’ve stepped into a postcard.

Get ready for it, because that feeling will only grow.

Unless your trip is heavily weighted towards surfing or diving, it makes sense to get acquainted with your new favourite destination by heading inland to Ubud, the green beating heart of Bali.

Fortunately, there’s plenty to catch your eye along the way. Pocket-sized family rice paddies fringed with mango and papaya trees are tucked into improbably urban lots. Women chat amongst the daily hustle of a fresh food market. An enterprising young lady kneels to sell fruit to a shopkeeper from the enormous basket expertly balanced on her head, before flashing you a winning smile. A field of marigolds beams out amongst all the green.

As the urban edges of Bali fall further away, the green gets greener and the vistas wider. The rice terraces surrounding Ubud are connected by a cooperative water management system, known as subak, that has enabled the Balinese to be prolific rice growers. You’ll see signs of this industry everywhere, from people working in the fields, to freshly harvested rice carefully spread on tarpaulins to dry in the sun.

Your choice of backpacker simplicity or tropical boho chic awaits you, though the accommodation options are such good value that a villa with a private pool might feel like a very sensible decision. You could be forgiven for hitting pause right here and calling it a holiday well done. But then you’d get hungry.

The abundant generosity of Bali’s landscape translates into an abundance of

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choices at every meal.

Traditional Balinese food is something special. With Indian and Chinese influences, its use of fragrant flavours shows both balance and restraint. Fresh ginger, galangal, turmeric, lemongrass and kaffir lime are favourite aromatics, with white and black pepper, chilli, coriander, cumin, clove and nutmeg the commonly used spices. Unusually for Asian cuisine, fresh herbs don’t take centre stage—with the exception of kemangi or lemon basil, which is used in abundance.

Small, family-owned warungs found everywhere offer nasi campur (literally mixed rice): white, yellow or red rice with your choice of vegetable, meat and tofu or tempeh side dishes for a few dollars per person. Typically, these meals are served on banana leaves or wrapped in paper to take away. They’re greasy and delicious; coconut oil is used for frying and they’re flavoured with a balanced blend of Balinese spices and sweet soy sauce. Chilli lovers will appreciate the range of homemade sambals on offer to pump up the volume.

Turn the corner and you might stumble across one of the stylish little smoothie bowl bars that are emblematic of Bali’s booming modern healthy food scene. And with plentiful fresh produce of all

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kinds available for a comparative pittance, it’s a scene that makes some kind of sense—to tourists and expats anyway.

Both foreign and local entrepreneurs have been quick to pay attention to global trends and create a unique brand of tropical hospitality to deliver on them. From hole in the wall coffee roasters using locally grown beans, through to L.A. style raw, plant based, whole foods heaven, it’s all here, and it’s all good.

Dining in Bali can be anything you want it to be, and if you just want a burger you’ll have no problem finding it. You’d be missing out though. Whether it’s a street-side $2 meal, or an Insta-worthy modern cafe, look for one of the many restaurateurs who are doing something great and you’ll definitely enjoy a meal to remember.

Once your appetite is sated, you’ll be ready to soak up some of the culture and nature Ubud and its surrounds are famous for. Take your pick from Ubud Palace, Tegenungan waterfall, Sacred Monkey Forest Sanctuary, Pura Tirta Empul water temple, Tegalalang rice terraces or the Campuhan Ridge walk.

Bali and its people are welcoming, kind and generous. Visit with an open mind, and leave with an open heart and a full belly.

EATING SPOTS WORTH SEEKING OUT Price ranges indicated in NZD

meal with a selection of small plates that start from less than a dollar. A great way to try some new flavours in a lowpressure environment.

Alit Warung and Bar, Beji Lane, off Jl. Monkey Forest $2-7

Clear Cafe, Jl. Hanoman www.clearcafebali.com | $5-10 A landmark on Jl. Hanoman, Clear Cafe’s iconic carved circular front door opens into a stylish haven, with floor seating, a stream and circular staircase leading to the upstairs dining room. The encyclopaedic menu is heavy on fresh vegan and vegetarian meals, your only challenge will be what to choose.

Casa Luna Restaurant, Jl. Raya Ubud www.casalunabali.com | $5-15 Casa Luna’s well-executed menu creatively delivers traditional and modern dishes, and an impressive range of delicious juices, smoothies and cocktails.

Grand in scale and style, this beautiful restaurant backs onto lush tropical greenery and the neighbouring Casa Luna Emporium.

Kafe Batan Waru, Jl. Dewi Sita www.batanwaru.com | $5-35 Kafe Batan Waru has chosen dishes to

represent the whole Indonesian archipelago, and crafted them with care. This is a great place to go to experience a definitive version of an Indonesian classic, from fragrant vegetable dishes and curries through to smoked duck or babi guling (suckling pig) for the meat eaters.

Puspa’s Warung, Jl. Goutama www.facebook.com/puspaswarung/ | $2-3 You’ll have to count on luck to find a spot in this tiny cafe, which is the place to go on a day when you’ve blown the budget. The small menu (handwritten on recycled cardboard boxes) offers perfectly cooked traditional dishes alongside fresh coconut water and homemade kombucha.

Warung Biah Biah, Jl. Goutama www.facebook.com/warungbiahbiah/ $1-5 This busy little restaurant has gone the extra mile and created a menu that expertly explains all of the Indonesian dishes on offer, which it serves tapas style. Build your own

Tucked down a quiet lane off the lessquiet Monkey Forest Road, Alit Warung is a relaxed spot with tables dotted around a pretty garden. Live but low-key musicians perform most nights, making this an excellent place to enjoy another nice meal and linger a little longer, perhaps over a tropical cocktail or icy Bintang.

Lazy Cats Cafe, Jl. Raya Ubud www.lazycats-bali.com | $2-10 Lazy Cats is a hip venue designed to nurture your inner sloth. Kick back in a velvet armchair overlooking the street below, and take your pick of modern vegan and vegetarian options from their day or night menus. The jackfruit tacos were my pick.

Experiences THREE AUTHENTIC BALINESE

OFF THE BEATEN TRACK

Bali can be all about sun, sand and smoothie bowls, but there are also amazing and authentic experiences to be had if you’d like to look a little deeper.

1. CAPTURE THE MOMENT ON A PERSONAL PHOTO TOUR Taking the perfect photo is all about being in the right place at the right time, something the professional photographers of Taksu Photo Gallery know very well. Join them for a half or full day and you’ll be taken on a whirlwind tour of uniquely Balinese destinations— where often you’re the only tourist to be seen. Expert tips and practical advice will ensure you capture the perfect picture to remember some truly magical moments forever. Profits go towards education and conservation programmes in Bali and Borneo, supporting local communities through sustainable tourism.

Taksu Photo Gallery www.taksuphotogallery.com

Two.

One. 2. MAKE YOUR OWN HERBAL REMEDIES AT NADI’S HERBAL Ubud is known for its fresh and healthy food, often made with locally grown and organic produce. Nadi’s Herbal takes it a step further, using organic produce from their extensive herbal garden to produce a wide range of traditional remedies.

Take a walking tour of the garden to learn about the plants they grow and how they are used, and follow it up with a small group class where you will make your own turmeric jamu, body mask, body scrub and infused body oil. While you’re there, you can also take the opportunity to stock up on natural beauty and body products, essential oils and spices.

Nadi’s Herbal www.nadisherbal.com

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Choosing plants that suit your conditions is a smart thing to do. Plants that naturally require less water will give you a lower maintenance, better performing garden in summer. In general, plants with silver foliage are more drought tolerant. Australian natives such as proteas and leucadendrons can handle quite dry situations. Not to be outdone, many of our own natives including carex, muehlenbeckia, brachyglottis and libertia are very hardy in dry conditions. The choices continue with Mediterranean herbs like rosemary, sage, borage, lavender and thyme, which all cope with dry situations. And if you are wanting flowers to pick, try the salvia family: zinnias, strawflowers and statice.

Mulch is a gardener’s best friend. Not only does it help retain moisture in the soil, it also stops weeds from growing and helps feed the soil. The key with mulch is the thicker the better. I like to make my mulch at least 10cm deep. I would also suggest putting a layer of cardboard or thick newspaper under your mulch for best results. The mulching material you use is up to you and will depend on the look you are after, what you have available and the budget. Some to consider are fine wood chip, compost, pea straw and lawn clippings

Three.

How you water or the watering techniques you use will also impact on how water savvy you are. A good soak once a week will use less water and is healthier for the plant than a light sprinkle every day. Plant roots grow towards moister yet soil dries out from the top. So if you wet just the 3. COOK TRADITIONAL BALINESE MEAL A surface FAMILYwhere they surface youAare training your plant roots to grow WITH near the will then run out of water fast. In the long run this will weaken the plant and Step off the tourist trail and experience cooking an authentic Balinese meal with a local make it more vulnerable. If you do the reverse and give your plants a good family. Through Traveling Spoon you can book a personal cooking lesson with a handful soak, the roots will grow downwards. The deeper a plant’s roots grow the of hosts dotted around Bali. I spent a day with Putu at her traditional family compound more drought tolerant it will be. In my own garden I mulch heavily every in Pejeng Village, about 20 minutes outside of Ubud. The day started with a tour of Ubud year, and give all new plants (in their first summer) a long soak once a week if market to pick up supplies, before continuing to Putu’s home to start cooking. Working needed. By the second summer they are on their own and will only receive water if conditions are particularly dry. with simple tools, a fire and a gas burner, Putu will teach you how to cook an authentic Balinese meal.

You’ll return home with some delicious recipes try out on Other ways to get the most out of your irrigation is to water in thetoevenings or your early friends morning. If you have a timer, set it for 4 or 5a.m, just and family, and an insight in a traditional before the sun comes up. Tryinto notlife to water the leaves. Balinese Plants dovillage. most of their water uptake through their roots, so this is where the water

should go. IfSpoon possible use drip or soaker hoses rather than sprinklers. And while you are at it, fix any leaky taps or hoses and remove weeds.

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NOURISH | recipes

Fragrant Balinese curries are somewhere between a Thai and an Indian curry in flavour. Commonly served with tempeh, an Indonesian staple, they’re a delicious vegetarian meal. Chilli and limespiked urab sayur, or grated coconut and blanched vegetable salad, is a great accompaniment that will also be welcome on summer barbecue tables.

Head to an Asian grocer or supermarket for the less common ingredients.

Urab Sayur:

BALINESE COCONUT AND VEGETABLE SALAD Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing. You can be flexible with how much to use of each vegetable, and use snake beans from an Asian grocer if you can get them (otherwise use any thin green beans). This salad is best with grated fresh coconut, but you can substitute dried thread coconut to save time if you like.

1 cup green beans cut into short lengths (about 150g) 2 cups mung or lentil sprouts (about 150g) 3-4 cups spinach roughly chopped (about 90-120g) 1 tbsp coconut oil

Balinese

TEMPEH AND POTATO CURRY

Balinese curry starts with a fresh curry paste, or base gede. Some of the ingredients are harder to find outside of Indonesia, but there are easy substitutions that can be made for most of them. If you can’t find fresh or dried galangal, leave it out and double the quantity of ginger.

The curry paste ingredients are traditionally ground together using an ulekan, or traditional wide, flat bottomed mortar and pestle. At home in New Zealand I used a typical round mortar and pestle to do the job, and you could also use a small food processor to grind the paste ingredients together—though the paste won’t be quite as smooth or full flavoured.

FOR THE CURRY PASTE: 3 cloves garlic, peeled and sliced 2 shallots, peeled and sliced 2 long red chillis, sliced 1-3 small hot red chillis, sliced (optional for extra heat) 1 tsp ground turmeric or a 2cm piece of fresh turmeric root 2cm piece of fresh ginger ½ tsp ground galangal or a ½cm piece of fresh galangal root 2 candlenuts or 4 macadamias ½ tsp coriander seeds ½ tsp white peppercorns OTHER INGREDIENTS: 4 tbsp coconut oil, divided

2 cloves garlic, finely sliced

250g tempeh, cubed

1 shallot, finely sliced

2 potatoes, peeled and cubed

1 long red chilli, finely sliced 1-2 small hot red chillis, finely sliced (optional for extra heat) 1 cup grated fresh coconut

1 can light coconut cream 2-3 kaffir lime leaves or a squeeze of lime juice salt to season

1 lime for squeezing salt and white pepper to season Start by blanching your vegetables. Bring a pot of water to a slow boil, drop in the green beans for 1 minute, then follow with the sprouts and spinach for 20-30 seconds. Drain all vegetables and rinse them under cold water to stop cooking. Set aside to drain.

Heat coconut oil in a small fry pan or wok over high heat. Add the sliced garlic, shallot and chillis and cook for 2-3 minutes, until fragrant and softened but not brown.

Combine the blanched vegetables, grated coconut and garlic mixture in a mixing bowl. Squeeze over the juice of a lime, and add a bit of salt and pepper. Get in there with your hands and give it a good mix together, scrunching it a bit to get the flavours into everything. Taste and adjust with more seasoning and lime juice, to taste.

Begin by grinding the paste ingredients together until they come together in a reasonably smooth paste. This can be done using a mortar and pestle, or a small food processor.

Heat 2 tbsp of coconut oil in a fry pan and fry the cubed tempeh until golden on all sides. Remove from the pan and set aside. Heat the remaining 2 tbsp of coconut oil in the same fry pan, then fry the curry paste for 2-3 minutes until fragrant. Add the tempeh back into the pan, along with the potato, kaffir lime leaves and about three-quarters of a can of coconut cream (or the full can if needed—you want the curry to be saucy but not too saucy).

Season with a little salt and simmer for 10-15 minutes, stirring from time to time, until the potato is tender. Once cooked, taste and adjust seasoning as needed.

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

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A FRENCH

WORDS DENISE IRVINE | RECIPES WAYNE GOOD | RECIPE IMAGES ASHLEE DECAIRES

Wayne Good has been travelling to France since he was 10 years old. He has close family in Paris, he’s visited them often, and over the years has introduced many others to the pleasures of the French table, lifestyle and countryside.

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NOURISH | travel “I feel at home in France,” he says. “I know where to eat and shop, and I like sharing this with people.”

Wayne is a trained chef, interior designer and intrepid traveller; he’s based in Hamilton, where he runs Arkanda Living & Interiors, offering interior design consultation and cooking classes. Small group tours are the third strand of the business, so every now and then Wayne gets out of town and takes a few folk to some of his favourite places in France.

He has recently returned from a three-week beauty that saw him drive a mini-bus of Kiwis from Paris, to Normandy, Brittany, Dordogne, Provence, Burgundy, and back to Paris. There were seven in the group (always his maximum number), and he arranged the accommodation at mostly non-chain hotels as well as villas and a chateau. He planned all the sightseeing, advised on shopping expeditions, and cooked many of the meals.

He says: “I like everyone to have a true French experience.

Although we visit some well-known attractions, I also get them off the beaten track to places where you just find friendly French people and not busloads of tourists.”

The latest tour headed north from Paris to the fishing village of Honfleur, then to Omaha Beach, followed by Saint Malo and Mont Saint Michel, turned south-east to the Loire Valley, and visited one of Wayne’s very favourite places, Chateau Chenonceau. “It is one of the most beautiful chateaux in France. It has the most magnificent picking garden that supplies flowers and foliage for exquisite arrangements in every room.”

There were also plenty of picnic lunches en route of local cheeses, baguettes, smoked salmon, saucisson, and excellent cakes. Wayne loves the simplicity of French food; it inspires his cooking classes in Hamilton. He mentions some memorable examples: At St Malo, there was a smoked, slow-roasted loin of pork on the bone, served with its own rich jus, roasted truss tomatoes and fresh green herbs. “The pork was so tender I ate it with a fork.” At a vineyard in Provence, he had seared tuna on a smear of kumara (billed as sweet potato), with a drizzle of slightly sweet capsicum dressing on top, and baby white asparagus and baby broad beans on the side.

“Everywhere we went, there were fabulous ingredients, simply presented.”

There was more of this on a day spent with fellow Kiwi Peta Mathias, at her French home in Uzes, Provence. Peta is a chef, cookbook author, broadcaster and TV travel presenter, and the group joined her for a cooking class. She met them in the Uzes Market, reputed to be one of the best in France, took everyone to meet her various suppliers, and stocked up on comestibles for the class ahead. These included fresh cherries the size of baby plums (for clafoutis) and gorgeous goat cheeses at all stages of ripeness.

The group pitched in to cook with Peta, making artichoke and olive tapenade, pork and chicken liver terrine, pissaladiere, and the clafoutis, laden with cherries. They shared the fruits of their cooking for lunch, each course with a different organic wine, and departed happy, well fed, and well entertained.

From the Loire, Wayne drove south to Dordogne, home of culinary pleasures such as confit de canard, truffles, foie gras, walnut torte, and more. The group spent five nights in a villa in Dordogne, and feasted on local produce from the markets.

Wayne finally navigated back to Paris, via Burgundy, and a night at a beautiful chateau near Vezelay, where there was another simplebut-delicious meal of duck breast with wild mushroom sauce (see recipe).

Which, naturally, brings us to the food that is central to his tours.

Wayne cooked most nights at the Dordogne villa (and later at another villa in Provence), revelling in the vegetables and fruits that were available. “I created a salad in Dordogne of chargrilled white asparagus and fennel, mixed with green leaves and sunripened tomatoes that were bursting with flavour, all tossed through with a mustardy dressing.”

He says the key to success as a tour leader is patience, laughter, having fun, and not taking things too seriously. “I love watching the pleasure people get out of this. And I’m so lucky to be doing something I love.”

He made the salad several times, serving it with veal, escalope of turkey and wild mushrooms, and with barbecued sausages. The sausages, he says, were not your average snarlers. “They were delicious—pork with walnut and fennel.”

Wayne Good will take more tours to France next year, and one to India; for details and costs, and his Christmas cooking class dates: www.arkanda.co.nz, ph 021898909

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PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

Margret de Canard

WITH WILD MUSHROOM SAUCE Serves two I had this dish, sitting on a gorgeous terrace at a stunning Chateau near Vezelay in Burgundy.

2 boneless duck breasts 1 shallot, diced 2 cloves, garlic diced 1 tbsp fresh thyme 2 large mushrooms, sliced 40g dried Porcini, soaked in 1 cup boiling water, then drained (available at Vetro Tauranga) ¼ cup white wine

the pan and cover with foil. Place into a warm oven to keep warm. The duck should still be pink in the middle.

Discard all but about 1 tbsp of the fat in the pan and place the pan back onto the hob.

Place the diced shallot into the pan and sauté until clear.

Add the garlic, thyme and sliced mushrooms, cook for a further 2 to 3 minutes. Add the white wine to the pan and allow to reduce by about half before finally adding the Porcini, followed by the cream.

Further reduce to create a gorgeous creamy sauce.

Check and adjust seasoning.

salt and pepper to taste

Remove the duck from the oven and slice each breast on an angle into about 5 slices. Place some of the sauce on each plate and arrange the duck. Finish with a spoonful of sauce over the top.

Allow the duck breasts to come up to room temperature.

Simply garnish with some fresh herbs.

¼ cup cream

Score the skin with a sharp knife and season. Place into a hot pan, skin side down and cook for about 5 minutes. Turn over and cook for a further 5 to 7 minutes. Remove from

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NOURISH | recipes

Feuillettes

DE ROQUEFORT Ready rolled puff pastry I use Paneton available from Vetro Tauranga) 225g Roquefort cheese 1 tbsp brandy 2 tbsp thickened cream 50g walnuts, chopped ground pepper 1 egg, beaten lightly with 1 tbsp of water Crumble the cheese and mix with the brandy, cream and walnuts. Add pepper.

Cut the pastry into 12 squares.

Place the mixture into the middle of each square.

Moisten the edges with the egg wash and fold to form a triangle. Crimp the edges with a fork, making sure they are well sealed, and make 2 to 3 slits in the top.

Brush with the egg wash and place onto a greased oven tray.

Bake at about 200°C until golden and puffed.

Serve with your aperitif.

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Sri Lanka WORDS,IMAGES AND RECIPES EMMA GALLOWAY

NOURISH | travel

Icecream truck outside a temple

nd Tuk tuks, a great way to get arou

Having travelled throughout India in my early 20s and given its close proximity to Sri Lanka, I once made the mistake of assuming both cuisines would be quite similar. But I couldn't have been further from the truth.

ple Local kids at Kataragama Tem of in the multi-religious sacred town . nka La Kataragama, South Sri

Yes, they use similar ingredients and spices, but in such different ways. When travelling through Sri Lanka a few years ago I came across a myriad of fresh, lightly spiced curries, all celebrating the star ingredient, and while there are a few curries containing a couple of different vegetables, or vegetables and meat, more often than not each main ingredient is honoured in its own curry, which I love.

Winged beans are treated lightly in just a little turmeric and ginger. Beetroot the same, with a little lick of coconut milk. Banana flower curry is heavy with chilli, and brinjal (eggplant) curry is sweet and sticky. Curries are served alongside rice with various bright and flavoursome sambols. My favourites were seeni sambol (sweet cooked red onion-based sambol), katta sambol (red chillibased sambol), bitter melon sambol, and gotu kola sambol.

Read on for two of my Sri Lankan inspired curry recipes.

Elephants at Yala National Park

Local fisherman

Traditional Sri Lanka n meal, various curries, rice an d sambol.

Egg Curry

Serves 4

juice ½ lemon

6 large free-range eggs, hard-boiled and peeled

cooked basmati rice, to serve

If you’re a fan of devilled eggs flavoured

1 stem fresh curry leaves, stalk discarded

with a touch of curry powder, you’re going to love this simple egg curry. If you can get

coriander leaves, to serve

2 tbsp virgin coconut oil ½ tsp yellow mustard seeds ½ medium brown onion, finely diced 3 cloves garlic, crushed

your hands on a Sri Lankan roasted curry

1 green chilli, finely chopped (de-seeded for less heat, if desired)

powder (or make your own), use that. If not,

½ tsp fenugreek seeds

try a good quality curry powder instead.

½ tsp cumin seeds ¼ tsp ground turmeric 200ml coconut milk 100ml water 1 tsp curry powder pinch ground cinnamon ¼ tsp fine sea salt

Slice boiled eggs in half. Heat coconut oil in a medium saucepan over medium-high heat.

Add mustard seeds and curry leaves and cook until the seeds start to pop. Add onion, garlic and chilli and cook, stirring often until soft and golden. Add fenugreek and cumin seeds and cook for a further 30 seconds. Add turmeric, coconut milk, water, curry powder, cinnamon and salt. Bring to the boil, then reduce heat and simmer 5-8 minutes or until the sauce thickens. Stir in lemon juice and add more salt, if needed. Carefully add egg halves, spooning a little sauce over the tops of the eggs, then cook 2-3 minutes to warm the eggs through. Serve hot over cooked basmati rice, scattered with coriander leaves.

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

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NOURISH | recipes

Beetroot Curry

I fell in love with this simple

Serves 4 with rice

beetroot curry when visiting Sri Lanka

500g beetroot (about 2-3 medium), peeled and trimmed

in 2016. The array of single vegetable

3 tbsp virgin coconut oil 1 tsp yellow mustard seeds

curries on offer, each with slightly different flavour profiles, as well as all the different

1 tsp cumin seeds

coconut-based sambols offered alongside,

1 stem fresh curry leaves, stalk discarded

were a vegetable-lover’s dream come true!

1 red onion, finely sliced

Don’t get me started on the

2 cloves garlic, crushed

appa (hoppers/savoury rice

2 tsp finely grated ginger 1 red chilli, finely chopped (de-seed for less heat, if desired)

pancakes) there too …

½ tsp ground coriander ¼ tsp ground cinnamon 1 tsp fine sea salt 2 medium tomatoes, finely diced 165ml coconut milk 60ml (¼ cup) water 2 tsp coconut sugar juice of ½ lemon cooked basmati rice, to serve coriander leaves, to serve Cut beetroot into 1cm thick matchsticks. Heat coconut oil in a medium saucepan over medium-high heat. Add mustard and cumin seeds and cook until the mustard starts to pop. Add onion, garlic, ginger and chilli and cook, stirring often until soft and golden. Add ground coriander, cinnamon, salt and tomatoes and cook 2-4 minutes or until the tomatoes are softened. Stir in coconut milk, water, sugar and beetroot. Bring to the boil, reduce heat to a simmer, cover with a lid and cook 12-15 minutes, stirring occasionally, until beetroot has softened. Add lemon juice and a little more salt, if needed.

Serve hot over cooked basmati rice, scatter with coriander leaves.

REDUCE & REUSE REWARDING THE REUSER AT

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Seeds SOWING WORDS ANNA SINCLAIR

There is real magic in planting seeds and watching them grow. There is also real satisfaction in taking that seed and growing it into something you can eat, share and enjoy.

In the natural rhythm of life and seasons, spring is the time of new growth and regeneration. Seeds need light, warmth and water to grow, which is why spring conditions are the perfect time for seeds to grow and for you to get sowing.

Most seeds can be planted direct where they are to grow. In fact, some seeds are best planted in their final destination as they don’t like the root disturbance. Coriander, carrots and peas are best planted direct.

However, planting seeds in containers has lots of advantages.

It gives you more control over the conditions (light/warmth/ moisture) and hence can give better results. Planting in containers also means you can plant earlier and get a jump on the season. By sowing seeds of frost tender plants 6 or 8 weeks before the last frost date you can raise crops like tomatoes and capsicums to a good size before planting outside. For me, growing seeds in containers gives me more time to get the ground/plot ready for them and they are more likely to survive and compete with all my weeds!

Whichever method you choose—direct sow or in containers— the basic principles and methods are the same. I have found the following steps work well:

NOURISH | gardening 1 Create a fine tilth. If direct sowing this means working the soil so it is weed free and there are no lumps and big clods. If planting into containers, use a good quality seed raising mix. These have a very fine tilth, are sterile (no weed seeds) and easy to use. What they don’t have is much fertiliser as seed germination does not require it.

2 Plant to the correct depth. Always know how deep your seeds should be planted. If this is not on the packet, Google the seed variety and find it. Planting too deep is the main reason seeds don’t grow. It is also worth the extra effort to sow the seeds individually rather than in clumps or groups.

3 Firm your seeds into soil. Even and fast germination is encouraged when the seed has good contact with soil. I always firm my seed raising mix into the container and water it well before I plant any seeds. Once the seeds are in place I cover to the right depth and firm it down again.

4 Water. I like to water my seed from the bottom. I place the seed container on a tray and fill this with water. If you can’t do this, use a fine spray so you don’t dislodge and move your seeds.

5 Label. Label with the variety, plant date. Even if you think you will remember this—trust me it’s worth doing!

6 Keep evenly moist. Seeds don’t like to be drowned one day and in drought conditions the next.

7 Watch the magic unfold. This spring feel the magic and plant some seeds. It is a cost effective, fun and very rewarding thing to do.

Pricking out your seedlings is the term used to describe the process of separating, moving and planting seedlings when they have at least one but preferably two true leaves. This is done to give them room to grow and provide a potting mix that has more Skillet nutrients (fertiliser/food) because the seedOrange raising mix Cake will have cake onlybefore works if you have a heavy run out. Make sure your seedlings are wellThis watered you iron pan, an essential piece of kit in start. Holding only the leaf (never the stemcast as this breaks easily), your kitchen at home and while camping. gently tease out the roots using a stick or similar.

Plantflour quickly 2 cups self-raising into the new container and water well.

1 cup sugar 1 cup oil

Hardening off is the process of gradually moving plants outdoors 1 cup milk for steadily longer periods to acclimatise them to the prevailing 3 eggs day/night temperatures and conditions. This transition is zest of an orange important if you want your seeds to continue growing strongly. ¼ cup orange juice

Why Seeds fail to grow

• The seed is not viable (has died). Fresh seeds are best, and you should always store seeds in an air tight container somewhere cool and dark.

• They were planted too deep.

• The soil and seeds were not firmed enough—this means the seeds and the soil don’t get good contact with each other.

• Too cold or too warm.

• Over/under watering.

Try these easy to grow seeds...

VEGETABLES

Flowers

Tomatoes Cosmos Capsicum Strawflowers Zucchini Cornflower Peas Calendula Cucumber Pansy Sinclair | The Lady Mix all the ingredients in a largeAnna bowl, whisking until you have aFlower smooth batter.

facebook.com/theflowerlady Line the bottom of a 25-30cm cast iron pan with a circle of baking paper and pour the batter in. Cover with a lid and place over a low heat.

In a previous life Anna Sinclair was an expert in

After approximately 25 minutes take the lid off and check the middle is not still growing onions and potatoes on anDon’t industrial completely runny. If it is place the lid back on and wait a further 5–10 minutes. try to rush the cooking as you may end up withShe a burnt bum. a busy mother of four, and she scale. is now

spends hercarefully spare flip time applying herBe horticultural When the top of the cake is no longer runny, it onto a large plate. careful doing this, perhaps enlist some expertise help as a castto iron pan is heavy and at in thisher point hot. farm growing flowers flower Take another plate and place it on of the cake and flip again.

Line the skillet with a new ontop Matangi Road and then arranging them round of baking paper and flip the cake back into the pan. The cooked side should now be beautifully. You can find her handy work for facing up.

sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

Cover again with the lid and cook for a further 20 minutes.

Serve with grilled figs or stone-fruit and a drizzle of honey, or some fresh summer berries.

B E AU T I F U L S K I N B E G I N S I N T H E G U T. Join the Bestow ‘Love Your Gut’ online programme with Jamele Skincare for 7 days of gut-healing recipes, nurturing rituals and wellbeing wisdom.

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487 CAMERON ROAD, TAURANGA | WWW.BESTOWCLEANSE.COM/JAMELE

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | fashion

FAST FASHION

Do we make exceptions for fashion we wouldn’t for food? Like our food supply, mass production has meant the modern fashion industry is full of waste, poor practices, exploitation as well as the use of environmentally damaging ingredients.

I personally refuse to buy a certain brand of chocolate, preferring to support a New Zealand made brand. I like the ingredients used or that certain ingredients aren’t used. I’d be horrified if I found a half opened packet in the back of the cupboard that had been forgotten about and needed to be thrown away. Yet I admit these same principles don’t apply to my wardrobe! There are more than a couple of items in there that I have bought cheaply, were made overseas, how and by whom I have no idea! Then there is the issue of what they are made of and the environmental impact their production had let alone the ongoing results every time I wash them.

THE PROBLEM The average consumer bought 60% more clothing in 2014 than in 2000 but kept each garment for half as long.

The carbon footprint of a garment largely depends on its material.

While synthetic fibres like polyester have less impact on water and land than grown materials like cotton, they emit more greenhouse gasses per kilogram. A polyester shirt has more than double the carbon footprint of a cotton shirt (5.5 kg vs. 2.1 kg). Polyester production for textiles released about 706 billion kg of greenhouse

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gases in 2015, the equivalent of 185 coal-fired power plants' annual emissions. (source World Resources Institute) In 2014 the Ministry of Environment estimated 100 million kilos of textile waste is thrown into the country’s rubbish dumps every year.

That’s the equivalent of 145 medium-sized men’s T-shirts discarded per person each year! (source thewireless.co.nz )

WHAT CAN YOU DO? BUY SECOND-HAND

SWAP DON'T SHOP MEND YOUR

EXISTING CLOTHING

CHOOSE NATURAL

There are loads of places to buy quality second-hand clothing, from charity shops to designer boutiques.

Declutter your wardrobe and get your friends together for good food, company and go ‘shopping’ from your friend’s declutter pile.

Find a tailor, pop along to a repair café or try your hand at Sashiko repair.

Clothing made from natural fibres can be composted at the end of their life, avoiding the landfill. Plus synthetic material can contribute plastic fibres into our water system with every wash.

Beauty OPENING THIS SPRING Move better, breathe better, feel better with Mount Osteopaths and Pilates. This beautiful new space at 327 Maunganui Road has just opened, offering small group Pilates classes (a maximum of four) alongside hands-on osteopathic care.

ADVANCED SKIN DNA TEST Have you ever looked in the mirror and seen your mother?

This is because we have genetic make-up, distinctive characteristics or qualities of someone.

We are hearing more and more the many reasons to use DNA testing, from finding out who our ancestors might be, who may have committed a crime, or if we are prone to cancer. New uses are coming to light all the time.

Owner Leyla Baillie, a qualified osteopath and Pilates instructor, says they are bringing a new level of service to the region, providing an intimate and relaxing space that will keep you excited for your next workout. At Mount Osteopaths and Pilates, specialised equipment and individual attention and guidance provide the ideal environment to help you reach your goals. “We want our clients to have positive movement experiences and are right beside you, helping you connect mind and body,” says Leyla, which is why the Pilates sits perfectly beside the osteopathy and natural health services.

Whether it’s a niggle that is holding you back or if you’ve always been keen to try the Studio Pilates that is so popular in Melbourne, London and LA, grab a friend and give Mount Osteopaths and Pilates a call. ph. 07 572 0430 327 Maunganui Road, Mount Maunganui www.mountosteopaths.co.nz

We are excited that we are now able to offer a DNA test that examines 16 genetic markers in 5 categories associated with skin aging. These categories are firmness and elasticity, glycation (A.G.E.), sun damage + pigmentation, free radical damage, and sensitivity + inflammation.

Skin DNA takes the guesswork out of skincare and uses science to identify the most suitable skin ingredients and treatment modalities based on your DNA. If you are overwhelmed with conflicting advice and products available as to what is best for you, then Skin DNA can point you towards the right recommendations.

So if you are interested in getting the best skincare regime based on your DNA needs, book now for a skin consultation at Tranquillo Beauty Clinic.

Sue

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

tranquillobeauty.co.nz

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WHY WASTE Q&A WORDS JOSIE EVANS | IMAGES JOLA JOSIE

This is the first in a new regular series where Josie Evans talks to a local environmental hero to discuss the issues faced and what we can do. In this, our first, she speaks with Leo Murray from Why Waste.

Leo returned to the (his homeland) BOP having spent several years travelling the world as DJ Mufasa.

After staying in (intentional) communities, working on permaculture projects and (playing at) numerous festivals around the world, Leo developed a deep appreciation for the natural world.

Conscious of the often careless way we interact with nature, Leo seeks to help create a better design to the current system.

Josie – What does Why Waste do?

Leo – Our key offering is empowering residents to process half of their waste in their own backyards using worm farms. The aim is to reduce the impact we have on the environment. Essentially, I am trying to do myself out of a job!

Josie – Why Food Waste?

Leo – Organic waste accounts for over half of the waste we produce at home yet dealing with it is always left to the last priority. It is heavy, smelly and problematic to deal with.

Originally, Why Waste offered a service collecting organic waste from businesses, but limitations at the commercial composting facility in the area has meant this is no longer feasible. Many of these issues are not new which is why the switch to empowering people to process their own waste makes sense. My intention is to shift from cleaning up at the bottom of the cliff and allowing

certain behaviour to continue unchecked to moving up the cliff where I can raise awareness of the growing mess and offer some solutions where possible.

52,390 tonnes of valuable nutrients each year are dumped into the BOP region's landfill.

Josie – What is the problem with compostable waste going to landfill?

Leo - Organic matter in landfill is a huge problem. The notion that because it is compostable it will break down in a landfill is a myth.

When this type of waste goes to the landfill it rots under anaerobic (without oxygen) conditions, giving off methane gas. Methane is 23 times worse than carbon dioxide as a greenhouse gas. As if that wasn’t enough, the liquid by-product of organic material rotting in landfills is leachate, which is toxic and leaches down into our soils and our water table.

When Why Waste was picking up organic waste collection for businesses I was often asked to extend this service to households.

However, picking up of waste is a bit of a Band-Aid, contributing to that notion that there’s this ‘away’ place, where things are to be thrown. I want to close the loop and provide a service where people can be part of the solution by processing their own waste. Worm farms not only divert a household’s food scraps from landfill but convert it into the best fertiliser there is.

It’s not just about doing less bad but doing more good.

Josie – How does it work?

Leo – For $25 a month, Why Waste will supply a fully functioning worm farm to your home and service it regularly. This product-asa-service model is consistent with the circular economy approach, where ‘access’ is more important than ‘ownership’ and the life cycle

NOURISH | josie's report

of a product is the responsibility of the producer, not the consumer.

Josie – What next?

Leo –Tauranga City Council have funded a trial to measure the impact of worm farming on home waste, so we are looking to expand the service. We also have five office block clients who say that Why Waste Worms is working fantastically, so we are continuing to grow the number of people processing their own food waste while at work as well as at home. The alternative is a food scrap collection service which, as I mentioned, doesn’t deal with the problem efficiently or effectively. It also externalises the true cost of our lifestyles and decisions.

Further to this, I’m often raising awareness about what lies ‘beyond sustainability’. In presentations and workshops I position ‘sustainability’ as a woefully low benchmark, and draw attention to the need for our actions to be restorative, and regenerative (hint, there’s a TED talk in the mix). I like to reframe our uncertain future in a positive light, while also warning against investing in thinking that we can use technology to simply invent our way out of the mess we have created. ‘Compostable’ takeaway cups are a good example of the false hope companies create by changing products to fit our lifestyles instead of us changing our lifestyle to suit the planet we live on.

Note: We have edited and simplified some of Leo’s answers due to the constraints of this space. If you get a chance to chat with Leo, participate in one of his workshops or hear him speak, you will appreciate how hard this was to do — he is a mind full of knowledge and ideas!

Join the conversation on Facebook https://www.facebook.com/whywastenz/ or check out Why Waste’s services at www.whywaste.co.nz

Josie Evans, GM at Excelso, was named a finalist in the Sustainability Superstar category of the 2017 NZI Sustainable Business Network Awards. Josie lives and breathes Excelso’s ‘reduce, reuse, recycle’ philosophies. Excelso have a ‘zero waste to landfill’ philosophy, along with programmes looking at reducing their water and power usage. Josie and the team actively encourage customers to do their bit, offering discounts to those using reusable cups and are always looking at ways they can improve. www.excelso.co.nz

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PUTTING THE HEAT ON

RAW FOOD

Is there more to it than just pretty pictures?

WORDS KATRINA PACE

I don’t know about you, but I love the crisp crunch of a raw carrot or apple. Bircher muesli is my favourite and give me a plate of salad veggies over boiled any day. After a week in Japan eating a serious amount of raw fish, it seems that raw foods are quite high on my yum list. But would I consider eating only raw foods? I decided to look a bit more at this old way of eating made new.

Again, as is the case of most ways of eating, there’s nothing new under the sun. Apart from when man didn’t have the fire to cook food, raw food eating has been considered popular since German Maximillian Bircher-Benner (yes, recognise the ‘Bircher’ bit of his name? He’s the muesli man) was promoting raw food eating in the 1900s. And the first American raw food restaurant was opened way back in 1917.

When’s a raw food not a raw food?

There isn’t one clear definition of what a raw food diet is. Some raw food diets stipulated all raw food, whereas others were mainly (75-80%) raw food. Even the minimum temperatures food could be heated to varied, from not more than 40°C up to 49°C. But the things that were common between all types of raw food diets were that the food must be organic and not pasteurised or homogenised.

It’s not just a vegan or vegetarian diet; raw diets can still contain animal products.

Is eating a raw diet better for you?

Supporters of raw food diets claim that eating food raw or minimally heated is better for your health. A common reason given

NOURISH | nutrition

for having more raw food is that the enzymes and nutrients found in raw food are more easily used by the body.

Looking at the research, eating raw fruit and vegetables reduces the risk of upper digestive tract cancers, but both cooked and raw help reduce the risk of other digestive tract cancers. Both raw and cooked vegetables have been shown to reduce the risk of heart disease.

• Eating a raw food diet may mean that you’re eating more fruit and veg each day, as you’re avoiding processed or cooked foods (like cakes, crackers or biscuits). But at least 400g daily of either raw or cooked veg can help reduce the risk of cancer and heart disease.

So what about the effect of heat on nutrients? It’s not just cooking that influences the amount of nutrients in foods, but conditions that the food was grown in, the length of time and how they’ve been stored, and food preparation methods (e.g., chopping).

Not all cooking methods, foods or nutrients are affected by heat in the same way. Cooking does reduce water soluble vitamins like vitamin C, but makes other phytonutrients like lycopene more available. Cooking can also make some nutrients more able to be used by the body as it reduces the resistance of anti-nutrients like phytic acid and oxalates.

• Raw or lightly cooked fruit and vegetables generally seem to have more nutrients available than boiled or baked. Buy seasonal and little and often from local producers to make sure that the produce is highest in beneficial nutrients.

The raw food philosophy also encourages us to eat raw food because the natural food enzymes in raw foods help our digestive system.

• There are many things that affect how our digestion works, and it’s likely to be the lack of processed foods in the raw food diet rather than the presence of food enzymes that makes the most difference to digestion.

There’s one clear winner in the support for raw food. By avoiding food heated to a high temperature you also avoid some natural byproducts that are thought to be harmful to health, which is indeed true.

When raw isn’t better A raw food diet may not just include raw fruit, vegetables, nuts and seeds, but raw meat, fish and dairy may also be included in the diet.

This brought me to another question. Is food poisoning more of a risk with a raw food diet? And it seems the answer is yes. Cooking food to over 60°C is one way to kill any harmful bacteria on our foods. And it’s not just meat, fish, milk and eggs that carry a risk.

Fruit and vegetables have both been the causes of food poisoning outbreaks in recent years.

• All raw foods should be carefully prepared and cleaned before eating, especially animal products. Buying from suppliers you know and trust is also another way to reduce food poisoning risk.

• Food safety is really important if you’re pregnant or have low immunity.

The final word After all that I decided to use some of the principles to guide a healthier way of eating.

By eating plenty of raw fruit and vegetables and steaming those that I did cook (apart from roast pumpkin which is just delicious), I could get plenty of vitamins and other nutrients. Good quality sushi will still make its way onto my table but that’s the limit for me for raw meat.

But going all raw, especially in colder months, I’d miss the warmth that hot food brings to my body, and the variety it brings to the foods I enjoy. And the bottom line is that health-wise I couldn’t find any clear benefit of a raw food diet over a well-balanced Mediterranean style diet.

Katrina Pace | kpacedietitian.com Katrina is a NZ registered dietitian and writer, helping people achieve wellness through diet and attitude to eating.

Experience Clarence hospitality at our Mount Pop Up before the November opening.

16 PACIFIC AVE, MOUNT MAUNGANUI | 07 574 8200   clarencetestkitchen

CLARENCE OPENING IN NOVEMBER

TAURANGA’S HISTORIC POST OFFICE BUILDING ON WILLOW ST

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

TIME TO

Raw RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

NOURISH | recipes

VENISON

Tartare

A favourite restaurant dish the world over, steak tartare originated in France. There are many variations but they all centre around premium quality, raw beef finely chopped. The original dish had the meat served with tartare sauce, yet this is rarely seen now. Variations normally consist of the components that make up a tartare: capers, shallots, gherkins or cornichons and egg yolk.

My version uses First Light short loin venison. Like eye fillet, it is a very tender, almost fat free, so a perfect alternative to beef eye fillet. You can now get First Light venison delivered to your door, along with premium export quality NZ beef and lamb from www.greenleabutcher.co.nz.

300g First Light venison short loin (striploin), trimmed to remove any sinew or fat

Place the venison in the freezer for 30 minutes-1 hour. Chilling the meat will help you to chop it very finely.

1 tbsp capers, rinsed, drained and chopped

While the meat is chilling, finely chop the capers, shallot, parsley and gherkin.

2 tbsp shallots, finely chopped 3 tbsp flat-leaf parsley, chopped 1 tbsp extra virgin olive oil 1 tbsp gherkin or cornichons, finely chopped 3 dashes of Tabasco (optional) ½ tsp salt freshly ground black pepper 4 quail egg yolks (if you can’t find quail eggs, you can use chicken but may only need two)

Cut the venison into very thin slices. Then, stacking a few slices at a time, cut the meat crosswise, again forming very thin strips. Finally, gather a few strips together and dice crosswise, cutting the venison into tiny cubes.

Mix the fine chopped meat in a bowl along with everything but the egg yolks. Mix well before dividing onto two-four plates and forming into a round. A round cookie cutter or mould can help create a neat circle.

Place an egg yolk on top of each mound and serve with melba toast or thin crostini.

Scallop CRUDO

Spring is scallop season in New Zealand, so make the most of these delicacies from the sea as they should be—served super fresh.

¼ cup fresh orange juice 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 1 small chilli, thinly sliced 1 tbsp sherry vinegar 12 large scallops, roe removed, thinly sliced crosswise ¼ cup fresh mint leaves pinch salt Whisk orange juice, lemon juice, oil, chilli and vinegar in a small bowl. Arrange scallops on a platter or plates and drizzle with the dressing. Garnish with mint and season lightly with salt.

Crudo means raw in Italian and Spanish

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Raw

RASPBERRY CHEESECAKE (Gluten Free, Paleo + Vegan) Raw desserts are often very sweet, even though they claim to have no refined sugar. This ‘cheesecake’ is creamy but not overly sweet. You can swap out the raspberries for any other berry or fruit.

For the crust

Grease an 18cm spring-form pan with coconut oil.

1 cup walnuts

Add the walnuts, almond flour, dates, coconut oil, cinnamon and salt to a food processor or highpowered blender and pulverise until it comes together into a sort of sticky dough. Press evenly into the bottom of the prepared pan.

¾ cup almond flour 3-4 pitted dates 3 tbsp coconut oil 1 tsp cinnamon ¼ tsp salt For the cheesecake 2 cups raw cashews soaked in cold water for at least four hours or preferably overnight 200ml coconut cream ¼ cup coconut oil, melted and cooled

Once smooth, taste and adjust the sweetness/ tartness levels by adding more maple syrup, vanilla or lemon juice, if desired.

¼ cup + 1 tbsp pure maple syrup 2 tbsp fresh lemon juice 1 tbsp vanilla extract 2 tbsp raspberry powder (you can buy Fresh AS fruit powders from Vetro Tauranga) For the raspberry layer 2 cups frozen raspberries

Drain the cashews and place in the same food processor along with the coconut cream, coconut oil, ¼ cup of maple syrup, lemon juice and vanilla.

Blend for about 2 minutes, or until the mixture is silky smooth and creamy, scraping down the sides as necessary. You may need to add a bit more coconut cream or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.

Pour two-thirds of the filling over the nut base, smooth the top and place in the freezer.

Add the raspberry powder and extra maple syrup to the remaining batter and blend to incorporate. Spread this over the first layer and return to the freezer.

Rinse out the blender and add the raspberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.

1 tbsp fresh lemon juice 2 tbsp chia seeds

Freeze to set for at least 3 hours or until completely firm before slicing and serving.

Eat

Enjoy

Drink

247 CAMERON ROAD, TAURANGA | 07 5790950 |

elizabethcafeandlarder | elizabethcafe.co.nz

PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

Lettuce Be Friends

IMAGES ASHLEE DECAIRES

Lettuces are a bit like limes! It’s when summer is at its hottest that a G&T calling for the obligatory wedge of lime is the perfect afternoon drink or a spicy lime and chilli chicken on the BBQ seems like a good idea. Summer is also when limes are not in season.

Summer is synonymous with salads and the quickest way to a salad is with lettuce. But the truth is, lettuces don’t like extreme heat and are at their best, not in summer but in spring and autumn when there’s the right combination of warmth and rainfall.

If you grew up in New Zealand pre-1990 you would be forgiven for thinking the only type of lettuce was Iceberg. In recent years Iceberg has been replaced by the cafe favourite mesclun, yet there are many more types of lettuces to enjoy offering different flavours, texture and colour.

We asked Gus Tissink from Bidfresh in Hamilton, who supply cafes and restaurants with fresh locally grown lettuces, for some of his favourites.

Iceberg

A staple from the 1950s that has regained some of its appeal. A personal favourite, it is crunchy, crisp and fresh. Iceberg lettuce varies in colour (from sea green to lime green) depending on each particular cultivar as well as where and how it was grown.

Great for – Shred finely for a chopped salad or on a burger. Use the outer leaves as a gluten/carb free wrap.

Endive/Chicory

With an almost coral/seaweed appearance endive has a distinct bitter flavour. The inner, lighter coloured leaves are milder in flavour and have a subtle sweetness to them with a more delicate texture.

Baby Cos

Baby Cos leaves are crunchy and succulent with a mild flavour that allows it to be a very versatile culinary green and multipurpose ingredient in the kitchen.

Great for – The classic Caesar salad or try grilling it for something different.

Butterhead Lettuce

The butterhead lettuce has wavy green or deep maroon outer leaves with more tightly bound inner leaves. It has a sweet, nutty, mild flavour paired with textures both buttery and crispy.

Great for - A salad served on a platter. Use the butterhead lettuce as the first layer.

Red & Green Oak

With a buttery texture and an incredibly mellow, nutty and sweet flavour, Oak lettuce comes in both a green and red variety. It’s distinct oak like leaves make this lettuce known for its sweetness and is also very attractive on the plate.

Red Frill/Lollo Rosso

A popular ‘fancy’ lettuce, fan-shaped with blood violet leaves and a non-hearting pale green base. The leaves have a crisp, semi-succulent, hardy texture with a bold, bitter, earthy and nutty flavour.

Piccolo

A seasonal blend of baby red and green oaks, frills and cos leaves. The smaller leaves give a tender texture and mix of flavours from buttery to sweet.

Mesclun

French for ‘mixture’, Mesclun is a mix of baby lettuce leaves. Our locally grown product has a great range of red and purple leaves that make the mix visually appealing with a myriad of colours and diverse textures. The flavours range from buttery to nutty and sweet to peppery.

Green Frill

Also referred to as Lollo Biondi or Lollo Verde, is the cousin of the Lollo Rosso. An Italian heirloom variety, it has bright green leaves that have frilled edges. This curly variety of lettuce offers a tender texture and a mild green flavour.

Lettuce Eat RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

NOURISH | recipes

Wedge Salad

WITH CREAMY BLUE CHEESE DRESSING

This juicy salad will help you fall back in love with the beautiful Iceberg lettuce. A creamy blue cheese dressing (which also makes a delicious dip with crudité) is classically paired with bacon and a few croutons for crunch.

Creamy Blue Cheese Dressing

Rocket, Tomato, Parmesan AND BALSAMIC VINEGAR SALAD

I love a good rocket salad. This version uses a few extra steps to make the most of the simple ingredients, resulting in a stunning salad that will steal the show.

200g blue cheese, crumbled ¼ cup sour cream ¼ cup buttermilk

fresh rocket

2 tbsp lemon juice

tomatoes (large cherry tomatoes or small vine tomatoes are best)

salt and pepper to taste

extra virgin olive oil salt & pepper

For the salad

Parmesan

Iceberg lettuce

2 cups balsamic vinegar

cooked bacon, chopped

¼ cup brown sugar

croutons To make the dressing; Place the blue cheese, sour cream and buttermilk along with the lemon juice in a blender and blend. Taste and season with salt and pepper. Store in an air tight jar in the refrigerator for up to a week.

Remove the large floppy outer layers of the berg. With a sharp knife chop it in half and, depending on the size of the lettuce, chop each half into either quarters or thirds, leaving you with 6-8 triangle wedges.

Place these on a platter and just before serving sprinkle with the bacon and croutons, then drizzle with blue cheese dressing.

Semi-dried tomatoes Halve tomatoes and place on a baking tray, cut-sides up. Drizzle with olive oil and season generously with salt and pepper. Bake for 2-3 hrs at 120°C, depending on the size of the tomatoes, until semidried.

Pack any leftovers into a jar and pour over olive oil and refrigerate for 1-2 weeks. Add these to pasta sauce, on pizza, with baby mozzarella on a crostini.

Parmesan wafers Line a baking tray with baking paper. Place rounds of grated Parmesan cheese on the tray and bake at 180°C for 4-5 minutes. The cheese will have melted and be just starting to colour. Allow to cool and store in an airtight container until ready to use.

Balsamic reduction Place the balsamic vinegar and brown sugar in a small pot. Heat and simmer until the vinegar has reduced by half and is a thick syrup.

Cheat and use one of Peplers delicious dressings. www.peplers.co.nz

To assemble the salad toss the rocket and semi dried tomatoes together, place on a plate or platter before drizzling with the balsamic reduction and topping with the Parmesan wafers.

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Grilled Baby Cos WITH LEMON AND ANCHOVY DRESSING

This salad breaks all the rules! The lettuce is cooked, and it is best dressed and left for a few minutes before serving.

Taking its inspiration from a Caesar salad, the traditional creamy mayonnaise is replaced with a vinaigrette. The cos is grilled, something you could do on a BBQ, and then drizzled with the dressing, soaking up the flavours of the lemon and anchovy to accompany the smokiness from the grill.

Lemon and Anchovy Dressing ¼ cup lemon juice 4 anchovy fillets

TACT ½ cup olive oil 75 7161 ½ tsp wholegrain mustard nz A: 31 salt & pepper ganui DDRESS m/Flaveur.

For the salad Freshly grated Parmesan Baby cos lettuces To make the dressing Place all the ingredients in a blender and whizz until combined. Alternatively place in a bowl and use a stick blender.

Slice the cos in half and place flat (or cut) side down onto a hot grill. Cook for 3-4 minutes until charred.

Place charred side up on a platter and drizzle with the dressing.

Allow to cool before sprinkling over Parmesan.

Serve with more dressing on the side.

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PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

WINE LORE

OBSCURE FACTS AND OPINIONS When it comes to wine, we are the luckiest people of all time.

Quality has never been as good as it is today. Availability is unrivalled. Winemakers are practising sustainable methods in the vineyard, becoming far less reliant upon herbicides and insecticides than in the past. Access to information (often the internet) and the sharing of insights among vineyard owners and winemakers has elevated our collective consciousness and made us more intelligent and far more discerning than ever before. We have heightened expectations and are less tolerant of mediocrity when it comes to wine. But we are sometimes fooled into thinking medals or stickers are of great significance when it comes to wine, which is often not the case. I would argue that a wine from a great vintage with no medal is often far superior to a gold medal wine from a vintage which suffered from darkness and/ or excessive moisture. I would also argue that many, if not most, producers of excellent wines would never enter their wines into wine shows because they don’t need to do so, and often just don’t believe in the merit of wine shows other than to show there was a consensus opinion. This is all debatable.

Let’s get back to how lucky we are. We have come to know the difference between a Sauvignon Blanc and a Cabernet Sauvignon.

We know that ‘Burgundy’ is a place, not a wine varietal. We know that some wines are ready to drink immediately upon opening the bottle, and some wines require greater aeration. In the 13 years that Finer Wines has been around, I have seen the aptitude of my customers increase beyond measure. But I have also seen people swayed by radio people who may or may not be true wine experts, or who may or may not even have an experienced wine palate or even have any idea of what they may be espousing. So with all the positive things I’ve mentioned, there are also people who may visit the wine shop looking for a particular wine on the basis of what a radio pundit has described. I try never to embarrass the prospective customer or myself by degrading the source of the wine excitement, but I do wonder what ‘insight’ a radio pundit may have over a wine person who tastes hundreds

of different wines yearly and who does this as a profession.

Usually the person hunting down a wine isn’t even aware of which vintage the radio host was enamoured with, which is an important consideration.

One common thread in all the wine articles I’ve written is that there is a huge difference between truth and hype, between reality and commercialisation. The key thing I always need to know is what the customer considers to be a brand or grape variety they prefer, and if they enjoy a drier wine or a sweeter one, as most styles of grape produced can vary considerably. Without knowing the customer’s point of reference, it is impossible to be accurate in finding a wine to suit a preferred style.

I wish to express my gratitude to all the people in the vineyard and all those involved in the making of wine for continuing to improve all the facets of their business, which makes my job all that more interesting, dynamic and fulfilling. In vino veritas.

Jim

Finer Wines

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

HAVE A WINE QUESTION?

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

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NOURISH | recipes

All Dressed Up

WORDS & RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

The classic French vinaigrette is one of the simplest sauces to make.

Master the basics of making a vinaigrette and you will be armed with more than the ability to turn plain lettuce leaves into a delicious salad at a moment’s notice, you’ll begin to discover the science behind good cooking.

The perfect vinaigrette is just the right balance of oil and acidity (1:2 - 1:3), perfectly seasoned with a hint of sweetness and brought together in a harmonious sauce.

With very few components, a great vinaigrette relies on the quality of the ingredients.

Oil - The flavour of the oil you use will affect the flavour of your dressing. When making a simple vinaigrette it’s the time to break out your favourite good quality extra virgin olive oil. I also love using a buttery avocado oil for dressings, while sesame and peanut oils are great for Asian style dressings.

Acidity - This could be the traditional red wine vinegar or another, like white balsamic, rice or sherry vinegar or of course citrus juice.

Remember that different vinegars will vary in acidity and thus change your ratio.

Emulsifier - It’s true oil and water do not mix, that is unless emulsified. A vinaigrette is a water-in-oil emulsion which, in simple terms, means droplets of water are suspended in oil (the opposite to a mayonnaise where oil is suspended in water). To make the oil and

water mix (emulsion) you need something to act as a bond. Commercial vinaigrettes will use letchin, where a traditional French vinaigrette uses Dijon mustard. Miso and tahini are other great options.

Feel free to omit an emulsifier. Your dressing will simply separate more quickly, nothing a quick shake won’t fix!

Seasoning - Don’t forget to season with salt and pepper and then a dash of sweetness to balance out the fat, salt and acidity. Good old white sugar will do the trick as will honey, maple or palm sugar.

Herbs (think tarragon, chives, parsley, basil…) are a great way to change up a simple dressing. Be careful not to make too much as the herbs will oxidise, lose their flavour and speed up the demise of your dressing.

Test it or Regret it - Your vinaigrette is probably great but the only way to really know is to taste it in context, so before you douse your veg with it, dip a lettuce leaf in and taste.

Classic D r e h s s c ing n e r F

A true classic! Perfect on crisp lettuce leaves as well as drizzled over steamed veg.

1 small shallot, very finely chopped ¼ cup red or white wine vinegar 2 tsp Dijon mustard ½ cup extra virgin olive oil ½ tsp salt 1 tsp sugar black pepper Place all the ingredients in a jar and shake or alternatively blend in a blender or with a stick blender.

Store for 2-3 weeks refrigerated in an airtight container.

Pomegranate

Pomegranate molasses has a unique and addictive flavour which goes perfectly in Middle Eastern dishes.

This dressing is great over a regular salad as well as couscous-like grains. ¼ cup pomegranate molasses* 1 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp ras el hanout 1 tbsp honey salt and pepper ½ cup avocado oil Place all the ingredients in a bowl and whisk well.

*available at Vetro Tauranga

PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

Sesame Soy

Chilli + Lime

A wonderful dressing over raw broccoli, slaw, rice or udon-type noodles. Add peanut butter for a little satay flavour.

This is great over slaw and or rice noodles. Add grilled chicken, pork or prawns along with fragrant herbs (mint, coriander, Vietnamese mint, basil) for a complete tasty meal.

1 spring onion finely chopped ¼ cup toasted sesame oil ¼ cup unseasoned rice vinegar 2 tbsp soy sauce 1 tbsp finely grated ginger 1 tbsp miso 1 tsp brown sugar salt and pepper 1 tbsp peanut butter (optional) Place all the ingredients in a bowl and whisk well.

¼ cup sweet chilli sauce 2 cloves garlic 1 tbsp fish sauce 1 tsp sesame oil zest of a lime ¼ cup lime juice 2 tbsp soy sauce 1 tbsp brown sugar Place all the ingredients in a blender and blend until smooth.

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

Always DELICIOUS WORDS VICKI RAVLICH-HORAN | RECIPE LAURAINE JACOBS

Lauraine Jacobs has been at the forefront of the New Zealand food scene for thirty years. Trained at Cordon Bleu in London, Lauraine began her food writing career as the Food Editor of Fashion Quarterly in the late 80s before moving to the fledgling Cuisine magazine which she helped grow until 2009.

NOURISH | review This, Lauraine’s tenth cookbook, is a collection of her favourite recipes from her time at The Listener where she has had a weekly column for the past seven years.

food scene, constantly championing our farmers, our artisan and larger food producers who all do a sterling job to bring the best food to our tables.”

After seven years and over 700 recipes, whittling them down to just 80-odd is a feat.

Like most good cooks, Lauraine views her recipes as starting points, instructing the reader to “smell, touch and listen and most importantly, taste constantly as you go. It is impossible for any recipe creator to know exactly how the heat in your oven plays out, how thickly or finely you have cut your ingredients, and whether the seasoning suits your palate. Ultimately those things will affect the results, and with practise, the cooking process will become more enjoyable and your food will be brilliant. And never, never be afraid of adding salt”.

When asked where her inspiration for each week’s column comes from Lauraine says, “Seasonal food is my first and most important focus.” The recipes in Always Delicious though are not organised by season but sections dedicated to salad and veg, meat, chicken, fish and sweets. Helpfully, Lauraine has highlighted which season or seasons the recipe is best suited to in the intro of each recipe.

Lauraine explains: “I try to plan about two or three months ahead for The Listener columns so I can spotlight seasonal ingredients, taking advantage of fruit and vegetables when they are not only at their best but also at their cheapest.”

With the mantra fresh and simple, Lauraine says, “Food needs, first up, to be delicious. Secondly, whether I am cooking for myself, for family and friends or developing recipes for my readers, I want to keep things simple. If food is simple to prepare, it will be simple to eat, and everybody will love the cook who does that. And thirdly, it must be cooked with the best and freshest ingredients I can find.”

Peppered between the chapters, in Always Delicious, Lauriane covers various topics on food, from food waste and sustainable fishing to cooking a great Kiwi roast and wine pairing. From a woman who has spent her career immersed in the many facets of food from talking to our best chefs and producers to being part of a New Zealand government taskforce on food and beverage, heading the NZ Food Writers Guild as well as the International Association of Culinary Professionals, it seems appropriate and valuable to have these non-recipe sections in the book.

So take Lauraine’s advice and create something delicious. Her latest book is a great place to start!

Always Delicious | RRP $49.99 Lauraine Jacobs (MNZM) is an internationally respected food and wine writer, and the author/editor of nine cookbooks. A passionate cook and lover of simply presented fresh food, she has won many food and recipe writing awards including two Gold Ladles at the World Food Media Awards. Her dream is that New Zealand becomes an internationally recognised food-tourism destination.

Always Delicious is published by Potton & Burton on 24 September and is available for sale in bookshops nationwide.

“I am,” Lauraine confesses, “passionate about the New Zealand

JAPANESE SPRING SOBA NOODLES This simple soba noodle dish is dressed with miso, the flavoursome paste that is one of the most important building blocks of Japanese cuisine. A key ingredient in miso soup and other dressings, marinades and dishes, it will keep for months in an airtight jar if refrigerated. I was inspired to make this soba noodle recipe after a spring-time visit to Tokyo. The legendary cherry blossoms were in full bloom and almost every dish we ate was light and colourful, celebrating the coming of spring.

Japanese cuisine is all about the seasons!

Serves 4 as a side dish or two as a main course Wine suggestion: dry gewürztraminer Best in spring For the miso dressing: 2 tbsp organic miso 2 tbsp rice vinegar 4 tbsp grapeseed oil 1 tsp runny honey For the noodles: 200g baby mushrooms 2 tbsp vegetable oil (grapeseed or rice bran) 12 baby carrots 1 cup broccoli sprouts 180g soba noodles shreds of Japanese pickled ginger sesame seeds, lightly toasted in a dry frying pan coriander or Vietnamese mint leaves for garnish

Prepare the dressing by mixing the miso, vinegar, oil and honey together in a jar and shake or stir until all dissolved.

To prepare the vegetables, slice the mushrooms as thinly as possible. Heat the oil in a frying pan and add the mushrooms. Toss them over gentle heat for 2–3 minutes until they begin to wilt but do not let them become soft and mushy. Remove, then add the carrots to the frying pan. You may need to add some extra oil to pan-roast the carrots over a gentle heat until tender, tossing frequently. Simmer a pan of salted water and blanch the broccoli sprouts for 2 minutes. Drain.

Meanwhile bring another pan of salted water to the boil and plunge the soba noodles into the water. Simmer for 3–4 minutes until soft and pliable. Drain well and toss in a little sesame oil so they don’t get sticky.

To assemble the dish, toss the noodles (either warm or cold) in half the miso dressing. Place on a large serving platter and top with the mushrooms, carrots and broccoli. Drizzle over the remaining dressing and garnish with pickled ginger, sesame seeds and the herb leaves.

BAY OF PLENTY

Garden & Art Festival WORDS MONIQUE BALVERT-O'CONNOR

The biennial Bay of Plenty Garden & Art Festival is an eagerly awaited event. And for good reason.

Hundreds of people from the Bay of Plenty and beyond will already have November 15-18 logged into their calendars and plans made to hit the trails and experience the wonder of the festival hub.

Festival director Marc Anderson isn’t expecting to see disappointed faces. This year’s festival will involve 70 garden stops — also incorporating six art studio stops — and the work of more than 50 artists will be on display. In short, there will be plenty to please, he says.

“One garden (The Blairs’) can be described as a suburban oasis with a 25-metre by 10-metre pond, including a wee beach. Another (The Ferris’) features a wetlands garden with a fish pond inside an oversized aviary. Rest assured there is plenty of wow factor on offer,” Marc says.

There will be rambling gardens, small plots (and plenty inbetween), festival favourites, newcomers … a whole mix of delights.

At least 15 gardens will be new to the festival. Some gardeners have featured before but have moved house and therefore have new gardens to showcase, with examples including Tauranga

PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ

landscaper Michelle McDonnell, and Gael Blaymires (formerly of Looking House Garden). Old favourite gardens, such as Heather Loughlin’s Amberwood will again feature. Want to see an abundance of flourishing veges? Good Neighbour gardens will be amongst the plots showcasing thriving vegetables.

The line-up of artists/sculptors also includes plenty to get excited about, with that creative mix featuring Rob McGregor, Dave Roy, Peter Cramond, Kevin McCardell, Wayne Vickers, Emma Prill, Jenny Coker, Lynne Brown and many other high calibre participants.

THE HUB AND ITS HAPPENINGS The festival hub will be at the Tauranga Historic Village this year. The bulk of the action — other than the garden and art trail itself — will be at the hub under the banner of Bloom in the Bay. The festival will utilise the village’s interesting and versatile event spaces.

“Bloom in the Bay will be held over the festival dates and anyone can come and soak up the creative atmosphere. The site will be a place where everyone — including families with young children —

NOURISH | feature

can enjoy keynote speakers, great entertainment (including live music), tasty food and beverages, exhibitions, workshops, displays and concept gardens. All this will add to the colour, excitement, and wide-spread appeal,” Marc says.

Festival Garden and Art trail tickets include free entry to Bloom in the Bay. For those wishing to attend solely Bloom in the Bay the cost is $5 per day for adults; free for children. There will be entertainment at the hub every night of the festival as Bloom in the Bay will be open after the gardens have closed for the day.

CONCEPT GARDENS AND SPEAKERS A visit to the festival hub also includes the opportunity to view the concept gardens that have been created and will remain features at the Historic Village. Those behind this handiwork include Tauranga landscape architect Nichola Vague whose clients have included Middle Eastern royalty.

The festival is attracting other big guns, for example Ruud Kleinpaste, known as ‘The Bug Man’, who will be one of the keynote speakers. There will be a diverse range of speakers and demonstrations with topics including rain gardens, Why Waste,

public horticulture and parks, wreath making, and the world’s most fabled gardens.

LONG LUNCH The festival will include an exclusive Long Lunch at Mills Reef on Sunday 18 November from 12pm to 3pm. Maggie Barry will be the keynote speaker with a cheeky interlude from aforementioned Ruud Kleinpaste. For more information and ticket sales keep an eye on www.gardenandartfestival.co.nz A BIG THANK YOU TO Bayleys Real Estate, the festival’s platinum sponsor and principal event partner.

Garden and Art Festival tickets on sale now at www.gardenandartfestival.co.nz, ticketek.co.nz or phone 0800 842 538 or Baycourt Community and Arts Centre, Tauranga.

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

bringing restaurant quality bread and pastries direct to the publicB 2009 www.volarebread.com

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NOURISH | arts

Affordable Arts & ARTISAN FAIR WORDS MELISSA PENTECOST SPARGO | IMAGES ALEX SPODYNEIKO

Do yourself a favour and get to the next Affordable Arts & Artisan Fair in Whakamarama!

This unique event with a friendly vibe will knock your socks off.

Initiated in November 2017, the AAA Fair is a collaborative project organised by three local women, Birgitt, Peta and Rosemary.

Rosemary, founder of the ARTbop artistic forum, noticed that the large number of local residents who produce creative work would benefit from having a specific location to sell their work in a costeffective format. She met and brainstormed ideas with Peta, owner and manager of the Black Sheep Bar & Grill where the Fair is held, and Birgitt, along with well-established local artists. They agreed wholeheartedly that the Whakamarama area creatives were crying out for a central venue. Collectively, their discussions blossomed into using the large central atrium area of the building as a place for stalls to be set up. Black Sheep Bar & Grill as well as the huge carpark lends itself ideally to the idea.

The first Fair was held in November last year with instant success.

So much so that Birgitt now has almost 50 stall holders on her list, all chomping at the bit to get a space at the monthly AAA Fair.

The three women all agree that the Fair is very much a team effort, with each having their area of expertise and responsibility.

The real success though has been the overwhelmingly positive feedback from the public and the growing number of people who visit each month. Having taken the time myself to wander around the Fair and natter to stall holders while checking out their wares, I have to say I found everybody I spoke to more than happy to chat about what they had on display, letting me know details on

different goods for sale and even saying they can produce bespoke items on request—nothing was too much trouble.

With the Black Sheep Bar & Grill ready to take care of all your food and drink needs, a huge amount of free car-parking and well laid out grounds both undercover and outdoors—what more could you ask for?

Affordable Arts & Artisan Fair Held the last Sunday of each month, 11am–3pm Black Sheep Bar & Grill, 21 Plummers Point Rd, Whakamarama www.artbop.co.nz www.artbybirgitt.com

EVENTS FERMENTFEST Artisan beer and cheese festival at Sky City, Hamilton Free entry Saturday 29 September, 11am-5pm www.skycityhamilton/fermentfest FALLS RETREAT GARDENING WORKSHOP ‘Full Monty’ Gardening Workshop - our most comprehensive workshop covering all the fundamentals of growing nutrient-dense, organic healthy veggies!

Saturday 29 September 9.30-3.30pm $120 pp includes interactive garden workshop with morning tea on arrival and a delicious shared lunch. www.fallsretreat.co.nz ART WAIKINO The sculpture category of Art Waikino will once again be on display throughout the grounds of The Falls Retreat this Labour Weekend (Friday 19 - Monday 21 October).

It's the perfect opportunity to enjoy art with award-winning food in a beautiful setting!

FREE (no entry fee).

AFFORDABLE ARTS AND ARTISAN FAIR A local art and artisan fair held at Black Sheep Bar & Grill on the last Sunday of each month.

Sunday 30 September, 11am-3pm Sunday 28 October, 11am-3pm Sunday 25 November, 11am-3pm Black Sheep Bar & Grill 21 Plummers Point Road, Whakamarama

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Taranaki Powerco Garden Festival Tour ex-Tauranga 1-4 November Sunday Lunches ex-Tauranga Karangahake Winery Oct 7 Henley Hotel, Leamington (formerly Sarnia Park), Nov 11 To book, email tgatastingtours@xtra.co.nz BASE UP OMOKOROA COSTAL CHALLENGE 2km Kids Dash, 5km run or walk, 10km run or walk and 15km fun run raising money for good causes in Omokoroa.

Sunday 11 November www.runrunrun.co.nz BOP GARDEN & ART FESTIVAL Celebrating the beauty and diversity of both the gardens and artists in the Bay of Plenty with 70 gardens and over 50 artists, combining to display their work this November.

15–18 November www.gardenandartfestival.co.nz

Our website has over 500 tried and tested recipes + local news and events www.nourishmagazine.co.nz

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