Nourish Bay of Plenty 2011

Issue no. 4, Spring 2011

Mossops - more than just honey for your toast We visit our capital of food - Wellington

Discover Waitete a delightful Waihi restaurant We meet the family of excelso coffee

The Drawing Room opens in Mount Maunganui

www.nourishmagazine.co.nz

Fresh local flavour Bay of plenty, NZ

Welcome

Intro Issue 4

This edition marks our first birthday. It has been a huge year for us and we are so pleased that Nourish has been so warmly embraced by the Bay of Plenty!

We also meet the Mossops, and learn how their family honey business has developed over the years.

With each new edition our team and the magazine grow bigger and better. This is fantastic as it means each season we can bring you more fresh local flavour.

roasting coffee in Tauranga nearly 20 years ago.

You will find this edition full of wonderful images courtesy of Logan Davey and Maree Wilkinson.

Maree is also responsible for our gorgeous cover.

On page 11 Jenny Rudd checks out the Drawing Room.

On page 22 we talk to Paulina and Chris from Classic Cuisine and hear about their plans for the future.

Then on page 6 Excelso tell us how they began

And as always we have some great recipes for you to try.

Vicki & Sheryl Congratulations to Mary Parker who was our lucky subscriber who won the recipe book Ripe by Angela Redfern. Our Regal salmon winner who will be having a wonderful dinner at the Mount Bistro is Gail McGee from Mt Maunganui.

Produce and props used for the front cover are courtesy of The Good Food Trading Co. Mt Maunganui. Cover shot by Maree Wilkinson.

Oktoberfest at Waitete restaurant & cafe

Vics Pick

Saturday, 29th October 2011

With authentic German food, music and beer, not to mention the host, Oktoberfest is always a great event at Waitete Restaurant and Cafe in Waihi. Make an event of it and get a group of you together! With prizes for best dressed you know everyone is going to enter into the spirit of it.

For tickets and more information go to www.waitete.co.nz

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Prize draws every week visit us online for details

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The Mossop family have known for a long time that the benefits of beekeeping go beyond creating honey for your toast.

Photography by Logan Davey | www.logandavey.co.nz

Now third generation beekeepers, this family business started when Ron Mossop bought a few hives to deter the local louts from hanging around his property.

It was 1947 and Ron was a shift worker at Waharoa. It was the era of 6 O’clock closing so when the pubs closed a few of the locals would take their beer and hang out at the end of Ron’s Road, leaving his wife and young family feeling very vulnerable. The hives did their job and along the way Ron had found a great hobby.

When Ron discovered the constant bee stings actually helped with his Rheumatoid arthritis his interest was really sparked. In 1961, with the purchase of a local farmers 600 hives the hobby turned into a business. Now Ron’s son, Neil and his wife Wendy own the business which all four of their children also work in.

The original shop on State Highway 29 opened in the mid 60s.

Although it has seen many changes, the Tauriko site is still the public face of Mossops today. It is here you can see how far this local business has come. When Ron first started selling his honey he had two or three varieties sold in 30lb and 10lb tins. Compare this with today’s range of honey products of over 80, including their own skincare.

Over the years the family have seen many changes to the industry.

Two of the major changes have been the discovery of the Varroa mite as well as the recognition and subsequent rise in popularity of Manuka honey.

The date Varroa was discovered in New Zealand is etched in Wendy Mossops mind “April 20th, 2000. It was the day beekeeping changed forever in New Zealand.” Varroa was completely different to any other disease or pests local beekeepers had had to deal with before. In the first year it cost the family $50 000 to control the mite. But Neil says “it made us better beekeepers.” Just like modern farmers have had to improve their systems, beekeepers had to move forward with better management and breeding programmes.

Now Manuka honey is their biggest seller... and it is the fabulous healing powers of Manuka honey which provided the family with a completely new product range; skincare.

The rise of Manuka honey was less drastic than the discovery of Varroa, but its impact was nevertheless just as powerful. Neil admits he didn’t recognise the impact on the business Manuka honey would make, “I thought it was a flash in the pan.” Until the 1990s “Manuka honey was” Wendy says “what you fed to your bees. No one ate it.”

Research out in the early 90s including that from Waikato University changed things forever. Now Manuka honey is their biggest seller. And it is the fabulous healing powers of Manuka honey which provided the family with a completely new product range; skincare.

In 2002 Wendy’s 83 year old mother had had a skin cancer removed from her ankle and the wound refused to heal. After several treatments of antibiotics and skin grafts Wendy suggested they try Manuka honey.

Wendy says the doctor was amazed by the results, even after just 24hrs. “What struck

been trained and the way cosmetics were normally formulated.

me though” says Wendy “was when it had healed the patch where it was was like baby skin.” It was then that Wendy had the idea of creating a range of skincare products using Manuka honey, the problem was she had no idea where to start!

The result of much trial and error and many hours of hard work is their Natruel range, which was launched in 2007. Wendy’s daughter Charity admits their timing wasn’t fantastic as there were a lot of other skincare ranges launched at the same time. “Skincare became a very fashionable thing to do” Charity says “but I suppose it was a cry out that there was nothing good on the market.”

Luckily a few years later fate stepped in.

Michelle, a young woman from Taiwan, approached the family looking for work experience. When Wendy discovered her background was in cosmetics the idea of a skincare range was revived.

The family have just rebranded the skincare line to keep it looking fresh and relevant but Michelle quickly became part of the family. they are very pleased with the actual product “Everything connected” says Wendy “it was which they believe is unique in its approach. so right!” Wendy wanted everything that They continue to make the range themselves went into the range to be completely natural. too as this means they can control the process This proved to be a huge task for Michelle and ensure no chemicals are used. and a source of much stress as she had to suddenly think so differently to how she had CC_Advert_Landscape:Layout 1 11/8/11 3:26 PM Page 1

The natruél range is available at the

Mossops shop in Tauriko as well as health stores around the region.

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Country

Cafes

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C Y U NTRY RO COU NCTAFES CAFES

$24.95

BAY OF PLEN TY REGION

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Mossops range of honeys are exported to Asia and the US & UK as well as being available in New World supermarkets, Farmlands and selected stores throughout the North Island.

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A GUIDE TO PLACES S ANDCOUNTRY OF INTERE KLAND CAFES AND PLACES NTRY CAFE AUCST IN RURAL BAY O COU RURAL OF PLENTY REST IN h OF INTE Julie Wals Julie Walsh

Your Guidebooks to Country Cafes in Rural New Zealand.

Choose your favourite regions and order online today or visit your nearest book shop.

www.countrycafes.co.nz 5

Excelso Coffee

Imagine being able to create something you are passionate about that people get to enjoy every day. This is a reality for Jeff and Carrie Evans who have been roasting coffee in Tauranga for nearly 20 years.

Photography by Logan Davey | www.logandavey.co.nz

“

Excelso Coffee is a family business and a lot of our success has come from always trying to include our customers as part of that family by teaching and imparting our coffee knowledge.

”

J

eff says “I discovered espresso in Sydney, Australia in the early 70s and was hooked from the first cup.” From then on, as Jeff travelled between New Zealand and Australia and couldn’t find good espresso he began to think this could be a business

opportunity. With this in mind, wherever in the world Jeff went, he would seek out coffee roasters and learn as much as possible. This knowledge was then refined and polished when he spent time at one of New York City’s premiere coffee roasters, Dallis Bros.

Dallis Bros have been roasting coffee in New York for

Carrie believes it is their knowledge and training that has set Excelso

just under 100 years and it was here that Jeff truly

ahead of the now hundreds of roasters in New Zealand. And from the start

learnt his craft. “Herb Dallis and his team gave me the

education has been a big part of the business. Very early on they developed

grounding to go into business with the knowledge and

a website which helped people learn more about coffee. Even today,

confidence to ensure success” says Jeff.

with espresso coffee being an everyday part of our lives, Excelso pride themselves on being a great source of knowledge for people wanting to

When the couple moved to New Zealand in 1993 they

learn more about coffee. Barista training is the latest addition to Excelso’s

settled in Tauranga. With a young family it was the

offering - with their evening classes proving especially popular for people

lifestyle that had prompted the move to New Zealand

who aren’t necessarily looking for a career in coffee, but who want to make

but it also presented them with the opportunity to start

the perfect coffee at home.

the business Jeff had long dreamed of.

“Excelso Coffee is a family business” says Jeff “and a lot of our success has “When we arrived in New Zealand in 1993 the New

come from always trying to include our customers (retail and wholesale)

Zealand coffee industry was in its infancy. There were

as part of that family by teaching and imparting our coffee knowledge.”

only about 10 or 12 small batch or specialty roasters in the country, split between Auckland and Wellington.

The standard set by these pioneers was very high as, like us, they had a passion for the end product and it wasn’t all about money. There are now around 200 roasters throughout NZ, with varying degrees of training and product knowledge.”

Pop in and see the Excelso team at 112 Third Avenue West, Tauranga.

You won’t be disappointed

Italian for pick me up, tiramisu is always a crowd pleaser. And the great thing is if you are entertaining all the work can be done the day before.

• • • •

• • •

• •

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5 eggs ½ cup sugar 500g mascarpone 500ml of good quality coffee (either plunger or espresso. We recommend Excelso) 50ml Kahlua 50ml Brandy 2 pkts savoiardi (Italian sponge fingers, found in all good food stores) 200g dark chocolate, grated 25oml cream

You can make your tiramisu in a round cake tin, individual glasses or I used the more traditional oblong baking dish.

Separate the eggs. Beat the whites to the soft peak stage. Then beat the yolks and sugar together until thick and pale. Stir in the mascarpone and then the beaten egg whites.

Combine the coffee and the booze in a bowl. Dip the savoiardi into the coffee mixture before arranging in your dish. You want the biscuit to

soak up the coffee but you don’t want it to become saturated and fall apart. Cover your first layer of coffee soaked savoiardi with half the mascarpone mixture and sprinkle with a third of the grated chocolate.

Add another layer of savoiardi then mascarpone and chocolate before finishing with a final layer of savoiardi. Cover and refrigerate overnight. To serve top with whipped cream and the remaining chocolate.

This simple dessert is often made using nothing more than sweetened black coffee. I have tweaked it a bit but remember the end result is always going to be better if you start with a great quality coffee!

• • • •

2 cups strong plunger coffee ½ cup sugar ½ cup milk 50ml brandy or Kahlua

Dissolve the sugar in the hot coffee before adding the milk and alcohol.

Pour into a baking dish and place on a flat surface in your freezer.

The mix shouldn’t be more than 2-3 cms thick. Every ½ hour or so for the next couple of hours you need to scrape the mixture with a fork to create flaky ice crystals. Serve in a glass garnished with whipped cream.

CATCH THE COFFEE WAVE Make café quality coffee at home

112 Third Avenue Tauranga 0800 578 2832 www.excelso.co.nz

coffee beans

machines

accessories

barista classes

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I bought some Fresh As raspberry powder the other week and have been itching to do something with it.

Fresh As is a range of freeze dried fruits and powders which you can add to all manner of desserts. So here is my raspberry marshmallow. To make it you will need a candy thermometer (available from Farro Fresh or The Scullery). You will also need leaf gelatine, which you can also get (again) from Farro or Dante’s in Cambridge, along with liquid glucose. I know it sounds like a lot of weird ingredients but these soft, melt in the mouth marshmallows will definitely impress!

Put them on a skewer and dip into chocolate for a very posh lollipop.

•

2 Tblspn icing sugar

•

2 Tblspn corn flour

•

9 sheets of leaf gelatine

•

200mls water

•

450g sugar

•

1 Tblspn liquid glucose

•

2 egg whites

•

2&1/2 Tblspns Fresh As raspberry powder ( or alternatively a dash of vanilla)

Mix the icing and corn flour together. Lightly grease your tray with a little oil and then dust half the icing sugar/corn flour mix over it. Soak the gelatine leaves in 140mls of cold water. Put the remaining 60mls of water, sugar and glucose in a heavy base saucepan. Bring to the boil and continue to boil for 12-15minutes or until it reaches the ‘hard boil’ stage (127degreeC). Once at this temperature carefully add in the gelatine and soaking water.

The mix will bubble up at this stage so be very careful! Stir to thoroughly combine.

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Beat the egg whites until stiff then slowly pour in the hot syrup. Add in the raspberry powder and continue to beat for another 5-10 minutes, until the mixture is stiff.

Pour onto the greased tray and smooth the top with a wet palate knife. Leave to set for at least an hour before turning out onto your bench that has been dusted with the remaining icing sugar/corn flour mix.Cut into pieces and roll in the icing sugar mix. Allow to dry out a bit on a cooling rack.

The marshmallow will keep for up to 2 weeks in an airtight container.

Drawn in Jenny Rudd meets the new owners intent on giving customers a place where they feel they belong and are part of the restaurant’s direction and evolution.

Photography by Maree Wilkinson | www.mareewilkinson.com

‘A drawing room is traditionally the place where you receive and entertain your guests. We liked the notion of adding a creative twist so we have local artists coming every couple of weeks to draw images, murals and thoughts over our windows, doors and walls.’

I

just can’t get enough of this place.

For some time now my friends and I have been moaning about the lack of eateries in the Mount. How often

have we fantasized about going somewhere with a softly lit, warmly inviting atmosphere where you can sit at the bar and have a glass of wine followed by a reasonably priced, delicious dinner? Imagine our delight when The Drawing Room opened to satiate that very need. Local entrepreneur Zak Lassey has bought into the business along with chef Trent Clarke who co-owned the restaurant in its previous identity as 2 Small Fish.

‘We have been coming to 2 Small Fish for about seven years. My wife and I own an advertising agency opposite so I have known Trent for a while. I have wanted to own a restaurant ever since I worked as a barman in Cafe Paradiso, twenty years ago in Wellington. I loved the attitude of the place, the way it became part of the local culture and the fact it was always full of good sorts. That’s the feeling we’d like to emulate with The Drawing Room.

‘A drawing room is traditionally the place where you receive and entertain your guests. We liked the notion of adding a creative twist so we have local artists coming every couple of weeks to draw images, murals and thoughts over our windows, doors and walls.’

Chef Trent Clarke has a serious list of credentials. He won Restaurant of the Year Gold Medal at the Somerset Grand Metropolis and has cooked for Bill Clinton, Macey Grey and Robbie Williams. He comes across as a cheeky, affable schoolboy on the lookout for fun. There are no histrionics in Clarke’s kitchen and the dishes he produces are the work of an immensely talented, inventive chef. ‘I’m always on the lookout for flavours which work well together and aren’t totally mainstream. Seafood’s my love so the absolute freshest food available is vital. I went to Polytechnic to study as a chef but I was really more interested in surfing than going to school. My lessons came from making dinner every day for my family as I was always first home.’

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With Clarke in the kitchen and Lassey in the front of house, they are an attractive mix. The official launch on 29th July had the restaurant packed with the who’s who of the Mount. The canapés and cocktails were extremely generous. Taken from the entrées menu, Clarke served plump, sticky, spicy banana prawns scented with chilli atop a creamy mound of coconut rice. Freshly smoked, melt in the mouth kawhai fish cakes were held together with the lightest, crispy crumb. We scooped huge mouthfuls of wild pork and duck rillette onto grassini wrapped in prosciutto. Lassey poured raspberry perfumed champagne cocktails and local winemaker Sean Beer’s Volcanic Hills pinot noir and sauvignon blanc for the guests.

Since the opening I have been twice for dinner. I couldn’t get the chilli scented

The Drawing Room 107 Maunganui Road, Tauranga P: 07 575 0096

banana prawns out of my mind so went back for more. All the entrées are $16 and all mains are $27. Lassey explains ‘Our menu is simple and contemporary and with all entrées and mains one price (including eye fillet and fresh fish) our goal here is twofold: we want your meal selection to be based on what you feel like eating and not influenced by the price, and we have priced the menu so you can budget to come as often as you like.’

Judging by the crowd when I visited on Saturday night to satisfy my growing addiction to the place, they have hit the nail on the head. Smiling, informed staff and a kitchen headed by Clarke have ensured the place is full of good sorts.

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Wellington

New Zealand’s capital of food

manages to reflect the wonderful diversity of the Wellington region.

Rachel says “it’s about creating a sense of community through food.”

Rachel, who owns Yellow Brick Road, a wholesale fish supply company which provides chefs with long line, sustainable fish says the idea for the market came together pretty quickly. Within 10-12 weeks of Rachel and Martin having the idea, it was up and running. Beside Rachel’s busy stand is Martin Bosley, one of New Zealand’s most awarded chefs cooking up humble bacon butties!

W

ellington is where I caught the hospitality bug and will always have a special place in my heart. I arrived in Wellington, a fresh faced 18 year old from Hamilton, where an espresso machine was still a rare sight and fine dining was the buffet at Memory Lane Restaurant. Wellington, was then, and still is today our capital of food.

Each week the market hosts a different restaurant. Rachel says they have been lucky because the venue, which Martin uses for events, has a commercial kitchen, meaning local restaurants can have a chance to showcase what they do well. Rachel also believes that the market is a great way for local businesses that are now everyday names like Emporio coffee to stay in touch with their customers. So, after the low down from Rachel, I am off to meet, eat and discover.

The city market reflects the wonderful diversity of the wellington region, “it’s about creating a sense of community through food.”

Whenever I get the chance to return there is never enough time to revisit old favourites and discover the newest hippest places that have sprung up! This year my husband Andrew and I decided to head down for Wellington on a Plate.

In its third year, Wellington on a Plate is so popular many of the events in the two week programme sold out within a matter of days.

Known for my lists and aided by the team at Grow Wellington I had a jam packed few days lined up. We arrived on Saturday night and were whisked off for a wonderful home cooked meal with friends now living in Newtown.

What a great way to start our weekend.

The next morning the forecast cold snap had arrived. But we have come prepared, this is after all Wellington. So, wrapped up warmly we wandered down to the waterfront to check out the City Market. Held in the Chaffers Dock building, the City Market has been described as a stellar line up of local food and beverage producers under one roof.

Started by Martin Bosley and Rachel Taulelei just over 2 years ago, the market doesn’t have the strict rules many Farmers Markets have, yet it still

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First up is Nikki, from Creative Cooking, with her array of the popular macarons.

But what Nikki really wants me to try are her delicate Canelés. These delicate French cakes are picked to be the next big thing. Next door is Rachel from the Prodigal Daughter. Rachel imports a fabulous range of Italian delicacies, from pasta to truffles, and is keen for me to try some. Next to catch my attention is Anthony the Head chef at Wakelin House in Greytown.

You may have seen their range of gourmet pies, aioli and pates which are available at Farro Fresh and Nosh stores.

Handmade chocolates, wine, fresh produce, crepes and amazing pastries are all available at the market, but I am drawn to La Marche Francais cheeses.

With a shop and cafe in Thorndon, this is another place I have heard lots about. I am in heaven surrounded by an amazing array of imported cheeses including a huge selection of unpasteurised ones.

After about two hours Andrew, my husband looks seriously bored, so we head back out into the elements to discover the Harbourside Market. Even as an impending snow storm rolls in, this market is teaming with people.

Huge fruit and vegetable stalls dominate with artisan producers and ready to eat food scattered around.

Two minutes walk past the Harbourside Market and we are at Te Papa, so we pop in to see what’s on at ‘our place’. It is quickly apparent we are not the only ones who think Te Papa is a great option on a cold Sunday morning! Andrew heads for the giant squid exhibition. Hey, it’s kind of food.

Exhausted, we are thankful that in Wellington you are never far from a great restaurant or cafe. We head to Fidel’s, just 2 minutes from our hotel on Cuba St. They say Fidel’s is “where the coffee is Cuban and the hospitality is pure New Zealand”, and I would have to agree. The food is great cafe fare with a mix of pizza, salads, curries and so on, all of which is generous and reasonably priced. The service, like almost everywhere in Wellington was spot on. We leave with a big slice of homemade carrot cake for dessert.

They say Fidel’s is “where the coffee is cuban and the hospitality is pure New Zealand”

Next stop is coffee at Cafe Deluxe, a typical Wellington spot next to the Embassy theatre which has remained a constant for over two decades. Revived we head to Moore Wilsons on Tory St. Open 7 days a week, Moore Wilsons is a foodie’s heaven. Originally a trade only business, Moore Wilsons has been supplying Wellington’s restaurants and cafes with top quality ingredients for nearly 100 years. In the last 15 years this family business opened its doors to the general public and is now one of the best food stores in the country. Here you will find amazing produce, meat and fresh fish, wines, cheese, breads and more. Since my last visit the floor space has more than doubled and there is even a full display kitchen.

Monday we wake to snow falling and decide to snuggle in for a bit longer. That is until I remember I have an appointment with Vanda O’Brien from Kirkcaldie and Stains. Kirkcaldie and Stains is Wellington’s premiere department store. Established in 1863, Kirks, as it is known to Wellingtonians, has occupied the same grand building on Lambton Quay since 1908. Vanda, the food buyer for Kirks shows me around her wonderful department which has evolved over the years to offer more than just imported luxury goods like caviar and truffles, although you can definitely still get these here.

Vanda tells me that the biggest shift over the years has been the focus on New Zealand products, with Wellington’s regional producers high on the list. To highlight their local products there is a little sticker with the Kirks seal of approval on all products from the region. Vanda says they use to stock French and Belgian chocolates, now they are all New Zealand made.

This too is the case for their wines which other than the Champagne are all sourced from New Zealand vineyards. The reason,Vanda says, is that New Zealand wines are as good as any in the world.

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You will still find a great range of imported goods at Kirks; these Vanda says are iconic products New Zealand doesn’t produce. The huge Jelly Belly stand with 24 flavours is a great example.

There are also treats from the UK, American Twinkies and more. As we go further into the shop we come to the kitchenware department with every kitchen gadget, pot, pan and knife you can imagine. Vanda explains about their regular tastings, demos and themed events but, to tell you the truth, I’m no longer listening. Talk about a kid in lolly shop! Andrew is a little over food shops at this stage, so we head to the Reserve Bank for something a little different. I’m thinking that if we rob it can I buy one of everything at Kirkcaldies?

Although not convinced at first, I soon discover the museum at the Reserve Bank is in fact a fascinating place. We just miss a school group and have the place to ourselves, and with the help and knowledge of the friendly guide we have a thoroughly interesting time.

Back to the hotel to warm up and a quick nap before our friendly local chauffer arrives to take us out to Miramar.

Aided by Peter Jacksons Weta workshop, Miramar has suddenly become the “it” suburb in Wellington and a flurry of great restaurants and cafes have popped up.

Tonight we are off to La Boca Loca which is right next door to the recently renovated Roxy cinema. Great Mexican is always on my radar and I was lucky enough to meet Lucas, one of the owners, at the City Markets on Sunday. La Bocas kitchen is led by a talented team. Christopher Martinez is a chef born and bred in Mexico, having moved to New Zealand to work at La Boca. Adele McMahon is originally from Dunedin but has worked for some heavy weights in the industry, including Luke Mangan, Peter Gordon and most recently Al Brown.

Prices are very reasonable with mains at $25 and tacos or enchilada type dishes being around the $11 mark. At these prices we thought the dishes would be small and order a couple each.

Also, we couldn’t decide! This is not your old el Paso Mexican with tomato flavoured mince and lashings of sour cream. The dishes are light and fresh with homemade tortillas and fillings like chilli marinated fish and roast pork shoulder.

Washed down with an authentic Mexican beer we roll out the door.

Our last day arrives all too soon and we have to start thinking about heading home. We have breakfast at Midnight Espresso, one of Wellington’s original cafes and the birthplace of Havana coffee.

We have one more important date and it has us heading back to Miramar for lunch at The Larder. Here we are treated to a fabulous lunch by Jacob Brown and his team. When the lunch crowd dwindles and we have finished our meal we get the chance to chat to Jacob and I get the feeling Jacob and I would get on. The Larder is a fabulous restaurant/cafe anyone would be pleased to have in their neighbourhood. Jacob describes the menu as produce focussed, which means it directly reflects the seasons. A proponent of nose to tail eating, Jacob is also keen for people to be open to different cuts of meat, utilising and therefore honouring the animal.

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As you can imagine, we leave Wellington with a longer list of places we need to return to next time we visit!

www.citymarket.co.nz Every Sunday 8.30-12.30 1 Herd St, Wellington www.harboursidemarket.co.nz Every Sunday 7.30-1.00 www.fidelscafe.com 234 Cuba St, Wellington www.labocaloca.co.nz 19 Park Rd, Miramar, Wellington Open 7 days - breakfast, lunch and dinner www.thelarder.co.nz cnr Darlington & Camperdown Rds, Miramar, Wellington Open Tues- Sunday (dinners Thurs, Fri & Sat) www.moorewilson.co.nz Cnr of Tory and College Streets Open 7 days

simple. delicious. addictive.

Classic cheese burger

Quality Food and Quality Service...

It’s what we’re all about To discuss your requirements, call the Classic Cuisine Team 07 - 571 8068 or visit our website www.classiccuisine.co.nz

Classic Cuisine cater for all special occasions from ten people to hundreds, from weddings to corporate functions.

Talk to us about your individual requirements. We will make your occasion truly memorable

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Burger Recipes Classic cheese burger • • • • • • • •

500g of beef mince 1 egg ½ cup breadcrumbs ¼ cup tomato sauce 1 Tblspn Worcestershire sauce ½ onion, finely sliced 1 garlic clove, finely chopped Salt and pepper

Mix all the ingredients together thoroughly before dividing into four and shaping into patties. Just before finishing the cooking of the patties place some cheese on top and allow the heat from the pan to melt it. Or alternatively put the cooked patties topped with some cheese in the oven for 1-2 minutes.

Serve the cheesy covered patties on toasted buns spread with homemade aioli, salad and of course a pickle!

Chicken & Cranberry Burger • • • • • • • •

500g chicken mince ½ cup breadcrumbs ½ cup dried cranberries ½ onion, finely chopped 1 garlic clove, finely chopped 1 egg 1 Tblspn Tuscan seasoning Salt & pepper to taste

Thoroughly mix all ingredients together. Form into 4 even size ball and then shape into approximately 1 cm thick. Heat a little oil in a pan and fry patties. Once brown on one side, turn down the heat to ensure the chicken cooks through before the second side gets too brown.

Serve on a toasted bun lathered with homemade aioli, salad and then topped with Brie and a dollop of cranberry relish. makes 4

• • • •

Chopped coriander Juice of ½ lime 1Tblspn rice wine vinegar 1 tspn brown sugar

Make ribbons from the cucumber by using a vegetable peeler. Once you get to the seeds turn the cucumber a quarter turn, repeat this until all you have left is the middle part of the cucumber (which you can throw away). Finely slice the red onion and chilli and mix with the cucumber ribbons along with chopped coriander. Mix together the lime juice, rice wine vinegar and sugar before pouring over.

500g pork mince 2 spring onions, finely chopped 1 tspn of lemongrass, finely chopped 1cm of peeled root ginger, finely chopped 1 tspn fish sauce 1 Tblspn sweet chilli sauce 1 egg ½ cup breadcrumbs Salt & pepper

• • •

1 telegraph cucumber (or 2 Lebanese cucumbers) ½ a red onion ½ a red chilli

• • • • • • • • •

• • • • • • • • •

4 Lamb leg steaks Halloumi Olive oil Basil or oregano Hummus Rocket Char grilled red capsicum Caramelised onion Turkish Bread

Slice the halloumi and drizzle with olive oil and allow to marinade along with chopped herbs.

Season your lamb steaks and then grill on the BBQ or in a hot pan. Cook the halloumi the same way, turning only once.

Salmon Burger with caper cream cheese

To assemble your burgers, spread hummus onto your toasted Turkish bread, add rocket and char grilled red capsicum. After having allowed you lamb to rest for a few minutes put that on the rocket and top with grilled halloumi and caramelised onions.

250g fresh salmon Coriander Fresh ginger 2 spring onions Zest of ½ a lime 1 Tblspn sweet chilli sauce ½ cup breadcrumbs 2 egg Salt & pepper

Caramelised onions • • • •

Poach the salmon by putting it in a pot and just covering it with cold water. Add in a piece of fresh ginger, the white parts of the spring onion and the coriander stalks. Bring the water to the boil and turn off. Remove the salmon and allow it to cool.

2 tbs olive oil 3 red onions, sliced 2 tbs brown sugar 1-2 tbs balsamic vinegar

Heat a little oil in a pan and add the onions and a pinch of salt. Cook them on a low heat for 15 minutes, stirring occasionally to prevent them from sticking. Make sure the onions aren’t actually browning. Add the brown sugar and balsamic and continue to cook for another 10 minutes. When done they should be sticky and caramelised.

Chop the coriander leaves and your remaining green parts of the spring onion, add these to the cooled salmon and the remaining ingredients. Divide into four and shape into patties before frying.

NOURISH Tips •

Once you have mixed all your ingredients together take a teaspoon of the mix and cook this.

This is your taster to check that you have seasoned the mix well enough. It’s also a test to see that your burgers will hold together when cooked.

•

When shaping your burgers take the time to make them even and to ensure they are not too thick. If they are too thick the outside will

To make the patty mix all the ingredients together, divide into four and shape.

For the relish

Lamb with Halloumi & Caramelised Onion Burger

Served the cucumber relish on top of the Thai Pork Burger patty. For an alternative to a burger make the pork mix into meatballs and serve with the cucumber relish wrapped in a warm tortilla. makes 4

Thai Pork with cucumber relish • • • • • • • • •

Serve the salmon patties on a toasted bun with salad and a dollop of cream cheese with chopped capers mixed through it. makes 2

burn before the middle is cooked and they will more often than not collapse under their own weight.

Dante’s Fine Foods in Cambridge sell an inexpensive burger patty tool to help shape and compress you patties.

•

When cooking your patties ensure the pan (or BBQ) is hot and oiled, but once your patties are brown on one side turn the heat down.

La H m al b lo w um ith i

S bu alm rg on er

Th

ai

k

Po r

C Cr hic a k bu nb en rg er & er ry

Sevre with y on a toast e our f avour d bun ite si and e des njoy.

on white bean puree •

• •

• • • • • • • • • • •

½ bunch Italian Parsley roughly chopped ½ bunch Coriander roughly chopped 2 Spanish Onions peeled and roughly chopped 4 Cloves Garlic 1 tspn ground Coriander 2 tspns ground Cumin 1 tspn ras el hanout 1½ tspns ground Turmeric 1 tspn Chilli powder 1 tspn Smoked Paprika 2 tspns sea salt 2 fresh Lemons juiced Olive Oil 4x Lamb racks

Place all the ingredients, except the lamb and oil, in your food processor and blend to a paste. Slowly drizzle in some oil to get a nice pesto like consistency. Spread the chermoula over the lamb and allow to marinade for at least 3 hours (overnight is ideal).

To cook the lamb bring it out of the fridge about 1/2 an hour before, heat your pan or BBQ and a little oil. Cook the lamb for around 3 minutes on each side, before finishing in the oven for 5 minutes. Allow the lamb to rest for 5-7 minutes before carving.

This also makes a great dip!

We served ours on white bean puree, some fresh rocket, finished with a drizzle of the chermoula.

White bean puree • • • • • • •

2 cups cooked cannellini or haricot beans (I used tinned ones) extra virgin olive oil 3 cloves garlic, finely chopped ½ an onion, finely chopped 3/4 cup chicken stock 1 tablespoon lemon juice Salt and pepper to taste

Sweat off the onion and garlic with a little olive oil until they are translucent. Put cooked onions, garlic and beans in a food processor along with the stock and puree. Return the puree to the pan, add a little extra oil, lemon juice and salt and freshly ground black pepper to taste and heat through to serve.

20

Waihi feature

e live in such a small country, if you take the time to get to know your locals you will always find a connection. Especially through food. Roland Straessle chef/ owner of Waitete Restaurant in Waihi is one such connection. Of German descent, he and his wife immigrated to New Zealand in 1978 where they started Cafe Gero in Mt Eden Road, Auckland.

I remember Cafe Gero well, in fact I can still recall the logo and colours on the front window. This was pre cafe explosion, when restaurants were everywhere throughout the city and the finer dining experience was commonplace. It all makes perfect sense now because when I visit Waitete I often sense something special and nostalgic. Waitete is a true restaurant where you are sure to meet and chat with the owner (Roland) and you are guaranteed to love the extensive menu, together with the unique and well thought out wine list.

Roland’s passion for food is very clear and this has been a lifelong passion starting in 1967 in a 5 star hotel that had been in the same family for 150 years, there he learnt the importance of ‘making everything from scratch’. His father was a butcher and his mother was a wonderful cook and baker so food was literally in his blood. Roland worked in many places, countries, hotels and game lodges before settling in New Zealand.

Cafe Gero was a lunch restaurant with only 20 seats but those seats

were always full. In 1985 Roland established Gero foods, a German bakery (and we all know how good those are) supplying hotels, restaurants and cafes with gateau, slices and cakes. He sold this in 1998 and moved to Waihi in 2003.

Roland classes himself as an old fashioned chef - he cooks the stock and sauces from bones and is not afraid to bone a leg of beef or fillet a fish. “Every dish is cooked to order which gives us the ability to respond easily to any special needs and dietary requirements of our customers”.

He also chooses ingredients for their quality rather than price, such as selecting meat from McGills butchery in Te Awamutu which has excellent products and service.

Waitete Restaurant is easy to find, just two minutes from the main highway into Waihi after passing through the picturesque Karangahake Gorge. The charming ambience and rural outlook are sure to please and customers are welcome to sit and pass the time with a cup of coffee or enjoy a full course meal.

Waitete caters for large groups as well, keep on eye on the blackboard below in future issues of Nourish

for their next events and DON’T MISS the Octoberfest on Saturday October 29th!

- Sheryl Mangold.

International food made with local produce WAITETE SOCIAL WINE CLUB Last Thursday of each month, 6pm Special guest speaker 31 Orchard Road, Waihi www.waitete.co.nz find us on facebook phone 07 863 8980

OCTOBERFEST Saturday Oct 29th BOOK NOW! $20pp

21

It’s all about the experience!

When planning an event, big or small you want your guests to have the best experience. Which is why having a talented team of people to help you bring that dream to life is so important.

Photography by Logan Davey | www.logandavey.co.nz

P

aulina Schumacher and Chris Pullin from Classic Cuisine make a formidable team! “Between us” Paulina says “we have catered for over 1000 weddings.” Paulina has been the manager at Classic Cuisine for year now.

Paulina says their Head Chef left last year and while their Sous Chef stepped up and did an awesome job, she was on the look-out for someone with the experience to lead the team and take the company to the next level. A role that was perfect for Chris Pullin.

The pair had worked together before at Mills Reef, where Chris had been the Executive Chef for 15 years. He says the position with Classic Cuisine came at a great time as he was looking for a new challenge. Chris, who is originally from Jersey in the Channel Islands, has worked all over the world. He came to New Zealand 25 years ago, first living in Wellington where he helped start up Shed 5, before he eventually came to live in Tauranga.

Chris says his style of food is eclectic and he loves playing with different cuisines. He loves cooking and eating Asian food but with an English background and training, he is very comfortable creating traditional dishes also.

Paulina also comes with a wealth of experience. Originally from Poland, she studied hotel management in Germany where the degree programme comprises of a 3 year apprenticeship, meaning she got hands on experience from the start. Like Chris, Paulina has worked around the world before somehow finding herself in Tauranga.

It is this wealth of experience and expertise that the pair believe sets Classic Cuisine apart and they are quick to point out that the experience and skills don’t stop with them, but are backed up by a very qualified team.

One of Classic Cuisines biggest contracts is Trac Incorporated. This means the team are responsible for the catering at 6 local racecourses (Tauranga, Te Aroha, Matamata, Rotorua, Taupo and Thames). At the moment they are busy organising the “Christmas at the Races” functions, which each year grow in popularity. With options for groups from 2-202 and anything from a picnic on the lawn

Delicious

www.classiccuisine.co.nz or Kiwi BBQ to dinner and dancing, you can see why.

But the races are only one part of what Classic Cuisine do. The team can cater for any event big or small, from weddings to charity events. Their goal is to build a business with a reputation for providing beautiful food and fantastic service. The fact that, as caterers, every job is so different is one of the reasons Chris was attracted to the role. This summer the team are catering a wedding in Rotorua for a Kiwi/Scottish couple. The meal is a 5 course event and Chris has had a wonderful time recreating Kiwi and Scottish dishes with a twist.

“Creating something out of nothing is very exciting” explains Paulina on why she enjoys what they do. From creating personalised menus to the logistics of taking everything, including the kitchen sink on occasion, it also makes the job fresh pestos, dips and soups challenging, but always made with local ingredients... interesting!

Phone 021918331 | locavores@xtra.co.nz

Chris says he is looking forward to the next year and “being able to pick this up and make it a success.” And with such a dynamic and enthusiastic team I can’t imagine why this won’t happen. | www.locavores.co.nz

23

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