Page 1

Issue no. 7, Winter 2012

THE Bay’s APPLE TREE CIDER SUBSCRIBE and win a Breville Wizz Pro!

Getting wild with venison Delicious Zone Cafe Awesome recipes with nuts Gorgeous winter soups

Fresh local flavour

page 1 www.nourishmagazine.co.nz

www.nourishmagazine.co.nz

BAY OF PLENTY, NZ


Welcome

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Winter is here and that means hearty stews and braises, warming soups and comforting puddings. As usual we have had lots of fun in the kitchen creating some beautiful seasonal recipes so you can celebrate the best winter has to offer.

In our autumn edition we did a story on sugar and, judging by the response, I wasn’t alone in my sugar addiction. I’m pleased to tell you that I have managed to eliminate the sugar from my tea and coffee, which eases my conscience when those occasions arise when nothing else will do but chocolate.

$2.99 RRP

Keep Fruit & Vegetables Fresher, Crisper, Tastier All fruits and veg give off a gas called ethylene. This naturally produced gas accelerates the ripening process. The crisper drawer of your fridge ‘traps’ ethylene gas and causes over ripening and spoilage.

Remember that if you missed our autumn edition or any others you can go online to read any past editions at www.nourishmagazine.co.nz/our-issues. Or if you subscribe for $25 a year we are more than happy to pop some past editions in the post for you. Go to page 19 to learn how you can win a Breville Wizz Pro worth over $700 when you subscribe to Nourish this winter.

Last year we did a great reader experiment where our volunteers attempted to only eat food grown and produced within a 100 mile radius of their homes. We are now looking for volunteers for a new experiment discovering how much food waste we throw away and how we can reduce this. To get involved go to page 15 for more information.

The 5th of August is Selaks NZ Roast Day and to celebrate we have a twin pack of Selaks Reserve wine to win for you to enjoy with your favourite roast. Simply email us your contact details with Selaks NZ Roast Day in the subject line to go in the draw. Email to info@nourishmagazine.co.nz, entries close 8th July 2012 As always we are always keen to hear from you. So if you have any feedback, ideas, suggestions or even recipes you would like to share with us please email vicki@ nourishmagazine.co.nz or go to our facebook page www.facebook.com/nourishmagazine.

Vicki Ravlich-Horan

Fresher for longer beFresh neutralises ethylene gas, disrupts the ripening process and maintains freshness, crispness & taste. Save shopping $$$ Avoid unnecessary strain on the budget. beFresh prevents wastage & spoilage. How to use: 1. To activate, simply tear off cellophane wrap. Do not open cardboard packet. 2. Affix the suction pad to the inside of front wall of your crisper drawer. 3. beFresh remains active for 30 days. A handy date reminder area is on the back of the pack. Make beFresh an essential purchase when you go shopping. te te

s s wa p ta y! to op e e go St Ke onrmatiocno.nz m fo sh. ve rther i.nbeFre a S for fu www

To celebrate Selaks NZ Roast Day we have a twin pack of Selaks Reserve wine to win for you to enjoy with your favourite roast, Simply email us your contact details to info@nourishmagazine. co.nz with Selaks NZ Roast Day in the subject line before July 08 to go in the draw.

Editor – Vicki Ravlich-Horan Creative Director – Sheryl Mangold (huiadesign) Designer – Sarah-Jane Shine (huiadesign) Proof Reader – Nikki Crutchley Contributors – Allison Pirrie-Mawer, James Broad, Heather Carston, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover - Vicki Ravlich-Horan Advertising Enquiries BOP Region: Gaylene Moore salesbop@nourishmagazine.co.nz 021 775 505 Waikato & National Sales: Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

Feedback – info@nourishmagazine.co.nz Subscriptions – www.nourishmagazine. co.nz/subscribe $25 for a year (4 issues)


Contents 6

8

2 4

BOP News

6

Zone cafe feature

5

8 10 12

10

15

13 14 15 16 20 21 22

16

22

Welcome

23

Vic’s Picks

Venison recipe feature Divine winter soups Herb column

Gardening column

Hospitality column

Apple tree cider article Nuts feature & recipes Meatless Monday

Hemp feature article

Apple Tarte Tatin recipe Mazda feature

CONTRIBUTORS Allison Pirrie-Mawer Born and raised in the UK, Allison PirrieMawer began her catering career with an apprenticeship while studying for her catering diploma in French cuisine at Southport Technical College. After many years working within the trade in Liverpool, London and Germany she finally arrived in New Zealand in May 2000.

After several years pursuing another career in Human Resources, Allison has come full circle back to her original trade and passion. With the dream of sharing her knowledge through her own cooking school that became a reality with the launch of Gourmet Gannet (http://www.gourmetgannet.co.nz/) in December 2009 with the new premises opening in May 2010.

As well as running the Gourmet Gannet, Allison has her own food blog (http://peasepudding.wordpress.com) which has become not only a diary for her new recipes but also an outlet for her new hobby of food styling and photography.

James Broad Chef/director Cuisine Concepts After 25 years in the hospitality trade, the professional chef and trained culinary educator still exudes an infectious, abiding enthusiasm. This fervour is backed by solid qualifications, well-honed skills and vast experience.

James has worked in London’s best restaurant kitchens and fed some of New Zealand’s most discerning, well-heeled diners. He teaches professionals and home chefs. He can cater for hordes and for intimate, at-home dinner parties. Qualified in cookery, nutrition and education, James says, “When I’m not preparing food, I’m thinking about food. Or growing it.

Or figuring out how to get my hands on the neighbour’s bumper tomato crop. This is not a job, this is my life. I am so fortunate that I still feel excited about what I do and my biggest buzz comes from sharing the passion.”


ISH NEWS NOUR Congrats to Mount Bistro Congratulations to Stephen Barry and his team at Mount Bistro in Mt Maunganui who won the NZ Beef and Lamb People’s Choice award for the Coromandel/BOP.

The People’s Choice Awards ran during April and asked diners who ordered a beef or lamb main in participating restaurants to score their meal. Customers already knew they were dining in an award-winning restaurant, as Mount Bistro has been a long time holder of the prestigious Beef & Lamb Excellence Award, as well as a host of other local and national awards. “The competition was well received by diners, who were not only eager to score their favourite beef or lamb dish

very highly, but took the time to describe their evening at Mount Bistro as a ‘top class’ dining experience,” said Lisa Moloney from Beef + Lamb New Zealand, organisers of the competition.

Awesome refurbishment

Classic Cuisine recently fully refurbished the Tristram Lounge at the Tauranga Racecourse. The new look function space makes it a wonderful venue for all manner of celebrations and functions (see pics below). To relaunch the space Classic Cuisine teamed up with local BNI groups to raise funds for Waipuna Hospice. For enquiries about this wonderful space please email Paulina at Classic Cuisine paulina@classiccuisine.co.nz

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Prize draws every week visit us online for details


ORPHAN’S AID

Vics Picks

Product Spotlight

BE FRESH

Looking for a unique gift or like to shop for a good cause? I recommend you pop in to Orphans Aid International’s shop on Devonport Rd next time you are in Tauranga. The shop is a treasure trove filled with wonderful gift ideas, vintage, recycled and new items.Orphans Aid International exists to bring relief and care to orphaned children around the world. There are over 150 million children without parental care in the world right now! So pop in, see how you can help or simply spread the word.

If you haven’t discovered Be Fresh yet make sure you hunt one down in the produce section of your supermarket. These ingenious sachets absorb ethylene emitted from fresh fruit and vegetables. Placed in your crisper drawer the Be Fresh sachet will extend the life of your fruit and veg! Trust me I hated buying celery only for it to be limp within a couple of days but with Be Fresh my celery stays crisp, my broccoli green. So all that beautiful fresh produce from the Farmers Market actually stays fresh all week. We love Be Fresh so much we are giving the first 50 Nourish Subscribers in June a FREE sachet. To subscribe to Nourish go to www.nourishmagazine.co.nz/subscribe.

Amazing new wedding venue

www.orphansaidinternational.org You will find the shop at 100 Devonport Rd, Tauranga.

FABULOUS ESPRESSO For the espresso fans out there I have discovered the coolest machine for espresso coffee at home, in the office or bach. This very stylie gadget (I don’t want to call it a machine as it doesn’t require any power) will look great on your bench top and means you can turn out fabulous coffee in an instant. Small and light enough to move around I am in love with my Presso. Available from www.excelso.co.nz for $245.

Looking for an outstanding beachfront wedding venue in the Bay of Plenty? Now you’ve found one, On the Beach at Waihi Beach is a one stop shop for your beach wedding. A purpose built stretch tent is transformed into a gorgeous venue and can include bespoke styling, planning and menus. Check it out at www.onthebeachweddings.co.nz.

Fight off colds and flus this Winter Keep your immune system strong with Mossop’s range of quality UMF® Honey.

Sore, dry throat getting you down?

Mossop’s NEW UMF®15+ Lemon & Propolis 761 State Highway 29, Lozenges are long lasting & great tasting! Tauriko, Tauranga.

Buy Instore or Online

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inquiries@mossops.co.nz


In the heart ofthe

Home Zone Centre

L

ate last year this thriving cafe was bought by Ministry of Style Ltd. Managing Director, Jennifer Fraser is a well known function and wedding caterer from Cambridge and her influence can already be seen, with a full revamp of the cafe - now complete.

(Owens Place Mount Maunganui), sits

Zone

Cafe • & • Wine • Bar

The mix of cabinet food and blackboard menu may be quite different from the set menus and cuisine Jenny created - sometimes for thousands at a time - as a caterer but this, Jenny says, has been part of the attraction. “I love the cosmopolitan range of clients we see at Zone,” says Jenny.

Heading the kitchen is Pat Albert. Pat says their great range of cabinet food and continually changing blackboard menu reflects the diverse groups that enjoy popping into Zone. One of the most popular dishes on the menu is the Peppered Calamari salad with a beautiful citrus dressing. Luckily we have persuaded Pat to share this recipe below.

The coffee on offer is Allpress, a brand Jenny chose to keep because of their commitment to quality and training. Heading the team of trained baristas is Kylie Putt, who incidentally also makes the array of delicious cakes and sweet treats on offer. Zone has three distinct seating options, there is the main cafe space now beautifully done in a relaxed chic style with wonderful nouveau artwork and a very distinct, white quilted leather counter. Outside there is a courtyard sheltered from the elements by a louvered roof. Upstairs you’ll find a great lounge space with relaxing chairs. This is a great space for work meetings and the fully equipped bar also means it is perfect for private functions.

ZONE Cafe & Wine Bar 2/5B Owens Place, Bayfair Mt Maunganui (07) 574 1199 Open 7 Days

page 6 www.nourishmagazine.co.nz

So head to Zone and see all their great changes, try some great food and say hi to the team - Jenny, Pat, Skyla, Kylie, John, Ash, Sherilyn, Teresa, Zeta and Stacey.


Peppered Calamari Salad ¼ cup flour Black pepper, generous amount Pinch of salt 2 tubes of calamari, sliced 2 large handfuls of infusion salad leaves ½ avocado cubed 50g sundried tomatoes, sliced

Combine flour, salt and pepper, coat calamari. Deep fry calamari for a maximum of 2 minutes. Toss salad leaves, avocado, sundried tomatoes and red onion in a bowl. Add calamari and drizzle with citrus dressing (dressing should be added at last minute to avoid soggy leaves). Serve in a deep salad bowl.

Citrus Dressing ½ cup lemon juice ¼ cup lime juice 1 cup liquid honey, heated 1 cup oil Salt and pepper to taste

In a blender place lemon juice, lime juice, salt and pepper. Mix at a medium speed and slowly add the oil and honey. Makes approximately 500ml.

page 7 www.nourishmagazine.co.nz


Cuisine CONCEPTS

www.cuisineconcepts.co.nz

by James Broad from Cuisine Concepts www.cuisineconcepts.co.nz

Mates in my hometown Gisborne who keep me supplied in wild venison can’t understand why I only want the shanks, neck chops and other sub prime cuts. I keep telling them nothing braises with so much flavour as wild red venison. Some autumn sides of pickled red cabbage, grilled polenta and parsnip puree. Add a bottle of Clos de Ste Anne (Millton) 09 Syrah to pull the meal together and we will have smiling happy dinner guests tonight!

Braised wild venison neck with red wine and shitake mushrooms 2kg venison neck chops 150g diced brown onions Seasoned flour 700ml beef stock 50ml red wine 1 cinnamon stick Small bunch fresh thyme 2 bay leaves 15g crushed fresh ginger 2 star anise 30g dried shitake

Dust chops in seasoned flour. Fry in batches in ovenware braising dish. Sweat onions and ginger in the same casserole dish. Add red wine and boil till alcohol evaporates. The sharp alcohol smell will disappear. Add stock, and chops. Add all other ingredients. Bring back to the boil. Cover with lid and place in warm oven, about 140C and cook for 3 or 4 hours, or until meat falls away from the bone. Adjust seasoning and consistency. Serve with braised red cabbage, grilled polenta, parsnip puree and a big fat Syrah.

Braised red cabbage 100ml red wine vinegar 100ml red wine 100g brown sugar 1 cinnamon stick 10g crushed ginger 100g raisins 150g sliced red onions Zest of one lemon 1kg sliced red cabbage 500g sliced green cabbage 50g apple puree Salt Pepper

Place all ingredients in a saucepan with a lid. Bring to the boil and simmer for approx. one hour , or until cabbage has cooked down and most of the liquid has gone. Season with salt and pepper and fresh lemon juice.

Chefs Gourmet Pizza... OPEN 7 days from 4pm Phone orders 07 21 888 241 Collect Shop 3/314 Maunganui Road, @ the 1st roundabout corner Maunganui Rd and Rata St, MOUNT MAUNGANUI www.facebook.com/pizzacrave

Proud to design Nourish Magazine www.huiadesign.com

nothing braises with so much flavour as wild red venison


Parsnip puree

Grilled polenta

1.5 kg parsnips 1 clove garlic 250ml cream, approx 100g butter 100g ground almonds 100g toasted almonds Lemon juice

400g fine polenta 1500ml white stock 150g butter Salt Pepper

Peel and roughly chop parsnip. Steam or boil till just cooked. In a bowl add cooked parsnips, peeled garlic, ground almond, butter and some of the cream. Puree till super smooth, adding more cream to achieve desired consistency. Season with salt and pepper and a few drops of lemon juice. Roughly smash toasted almonds and sprinkle over mash to give texture.

Tip A stick blender or blender can be used. A food processor works, but does not give the smoothness of a blender or stick blender.

Bring the stock to the boil. Rain in the polenta into the stock, stirring till thickened. Simmer and stir for 5 minutes. Mix in butter and seasoning. Tip out into greased dish. Chill. When cold and set, slice into wedges. Grill or fry till golden.


feature recipes

Recipes and photography by Allison Pirrie-Mawer www.peasepudding.wordpress.com/

Spicy Lentil & Tomato Soup with Coriander & Lime 1 cup red or yellow split lentils 800g tinned chopped tomatoes 2 cups vegetable stock 1 large onion, peeled and roughly chopped 3 cloves garlic, minced Zest and juice of 1 lime 1 small chilli or 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika Handful coriander Olive oil Salt & pepper to season

Pour 2 tablespoons of olive oil into a large pan over a medium heat. Add the chopped onions and cook for 2-3 minutes, until onions are soft. Add the minced garlic and cook for another minute. Then add the lentils, tomatoes, chilli and vegetable stock, cover with a lid and turn the heat down to low and cook for 30 minutes. Stir every 5 minutes to ensure the lentils aren’t sticking to the pan. Once the lentils are soft add the coriander, lime juice and zest and smoked paprika and blend to a purée with a whizz stick or transfer to a blender or food processor. Adjust consistency with water if it needs thinning.

Roasted Garlic & Butter Bean Soup

800g tinned broad beans 20 cloves of roasted garlic 2 cups vegetable stock 1-2 cups milk Zest of 1/2 lemon Salt and pepper to season Sweet paprika and a good quality olive oil for serving

Place the broad beans, roasted garlic and vegetable stock in a large pan over medium heat. Bring to the boil and then simmer for 20 minutes. Blend the soup to a puree then add the lemon zest and the milk to thin down to your preferred texture and heat through. Season with salt and pepper. Serve with paprika and a drizzle of olive oil on top.

Leek & Sage Soup with Cheddar Cheese Croutons makes 4

Here is an English twist on French onion soup, with leeks in season it is perfect for a quick, hearty and thrifty family meal. 2 medium leeks 1 small onion 4 cloves of garlic Handful of fresh sage leaves 1 tablespoon butter 3 cups beef stock Salt and black pepper to taste 50g Cheddar cheese or any of your favourite English style cheese French bread for croutons

Grate the cheese. Slice 4 large slices from the French stick - about 1 inch thick. Toast the croutons and put aside. Thinly slice the leeks and onion. Melt butter in a large saucepan and add the leeks, onions, garlic and sage. Cook on a low heat for about 10 minutes until leeks are soft. Add beef stock and simmer for a further 30 minutes. Divide the soup between 4 bowls and place a slice of bread on top of each bowl of soup. Sprinkle the cheese over the croutons and soup. Place bowls on a baking tray and place under a grill. Grill the cheese until it starts to bubble and melt. Enjoy! page 10 www.nourishmagazine.co.nz

Watercress & Coconut Soup This is a Pacific style watercress soup, traditionally made from smoked pork bones but here we have used smoked bacon for a quick, no fuss midweek soup. The coconut replaces the traditional cream you would find in the European watercress soup, perhaps a little healthier too if you opt for the ‘light’ version and change the style completely. 2 bunches watercress 4 slices of smoked bacon 3 cups of water Sunflower oil 1 tablespoon grated fresh ginger 4 cloves garlic, finely chopped 1 cup of taro or potato, chopped 1 cup of coconut milk Salt and pepper

Remove the main stalks from the watercress, keeping all the leaves and thinner stalks on. Chop the bacon into strips and place in a large heavy bottom pan with a tablespoon of oil. Fry over a medium heat until the bacon has browned. Add the ginger and garlic and fry for a further 2 minutes. Add 3 cups of water to the pan and the taro or potato and simmer until it has gone soft (approx 10 mins). Add the watercress and place a lid on the pan and simmer for a few more minutes until the watercress has wilted.

Blend the soup with a blending stick, food processor or blender until smooth. Return soup to the pan and add the coconut milk, season with salt and pepper to taste and heat through.


Leek & Sage Soup with Cheddar Cheese Croutons

Roasted Garlic & Butter Bean Soup

Watercress & Coconut Soup

Spicy Lentil & Tomato Soup with Coriander & Lime

page 11 www.nourishmagazine.co.nz


Lovely Lemongrass Cymbopogon citratus If you have eaten in a Thai restaurant or travelled overseas to Thailand you probably already know the lovely aroma and flavour of the herb commonly known as lemongrass.

Lemongrass is a plant that is very easy to grow in a pot or directly in your garden. If you have a warm micro-climate in your garden you will be able to plant lemongrass outside, under an eave or somewhere it can have shelter during the winter. If you are in an area that gets heavy frosts, try planting lemongrass in a pot and moving it to a warm sheltered spot in the winter.

From our experience lemongrass is a plant that loves to be fed and watered. We have lemongrass plants in a cluster under the eaves of our outside shed, which is bordered by a paved path. It is the perfect spot for this sun loving perennial.

It was when I had a Cambodian friend visit that I found out just how much lemongrass loves to be fed; she advised manure in a generous measure around the base of all the plants, and she also advised to pick often. I did both and the lemongrass plants have thanked me with an abundant crop of both the leaves and also the bulbous base which is used in many dishes. How we use Lemongrass Lemongrass makes a delicious tea that is instantly refreshing and is suitable for children and adults; it soothes the digestive tract and helps ease cramps including menstrual cramps.

Lemongrass is also great to drink when you have a cold or flu. To make a herbal tea you can use fresh or dried lemongrass. Pick the leaves, which grow abundantly during the summer, for use in the winter. The fresh bulbous base and lower stem is the part used in cooking. Our plants are still growing well even though the nights are cooling down in temperature, in fact they are taller than I am and are still flowering!

by Bronwyn Lowe of The Herbal Dispensary

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

page 12 www.nourishmagazine.co.nz


With the glorious autumn we’ve just had, including the driest month on record, I’m starting to wonder if we might be in for much of the same during this winter. Having said that, the nights are cold, the frosts are well and truly here and with that comes the drop in soil temperature which limits us to what will grow. If the garden planning has been done right, you should have leaves and other garden debris composting away nicely in preparation for the last month of winter - August. And I’ll get back to what happens then in a moment, because I want to look at how you can still provide for your family out of the garden over the winter months.

The Winter Garden

Almost all of us have sunny spots, whether it’s a patio, deck, conservatory or simply a very sunny sheltered patch at the back of the house. That’s of course provided you don’t have a little greenhouse or something similar. These are the places where you can plant vegetables that generally withstand the cold in containers. The soil temperature is higher than the ground’s simply because it is above ground. If you plant in black or dark coloured containers, the soil will retain heat generated during the day, which in turn helps the root systems of the plants. And if it’s a really heavy frost, there are plenty of frost sheets available which help if put on just before dark. Plants that grow well in containers during winter include the ever reliable silverbeet, brassicas such as kohlrabi and kale, beetroot, some lettuces such as Triumph (although these are better in the coastal areas and won’t like heavy frosts at all) snow peas, and radishes – all of which will give you winter crops, albeit a bit slower than they would grow in spring or summer.

For the main gardens though, the dead of winter should be a time to let them lie fallow; to regenerate for the coming of spring. Once the autumn plantings of leeks, onions and brassicas are harvested, I generally keep spinach and silverbeet, along with rhubarb and a few herbs growing, but outside of that, any other growing I do is in containers which are kept either in my small greenhouse or under the covered patio. Heading into late July, early August is the time I will have lifted the lid on my compost heap which will have been turned once a fortnight over the winter months. At this time, I like to empty a bag of blood and bone into the pile and my husband will work up a good sweat thoroughly mixing it in. I’ll leave it a week or two and then the whole lot will be carefully mixed into the main garden and left alone until spring, giving the microbes and worms

Winter is also a great time to prepare a bed for asparagus. While it will take two to three years before you can harvest this wonderful vegetable, the preparation is important if you are going to get the very best from it in future years.

by Heather Carston of The Garden Pantry

plenty of time to get to work. I have put in an extension of an old garden during early autumn and on checking on it this week, it is full of large, fat worms and as it is next to a row of silverbeet, they have absolutely taken off – many of the leaves are more than half a metre in length! Nothing will be put into the new garden until early September when potatoes will be planted; this helps increase the soils friability and generally I’ll always plant potatoes into a new garden for this reason.

Winter is also a great time to prepare a bed for asparagus. While it will take two to three years before you can harvest this wonderful vegetable, the preparation is important if you are going to get the very best from it in future years. Once you have selected your ‘patch’ in the garden (because this is where it will stay), you need to mulch it with really good compost and animal manure, such as sheep pellets or decomposed horse manure. Raise the level above the surrounding soil, a bit like a wee table-topped mountain. Also, they are a coastal plant, so they need well drained soil. A bucket of seawater a month does wonders for them – although if you do that, make sure the asparagus patch is on its own! The crowns will need to be planted in September, so now is the best time to get its home started. So while much of our time is spent inside where it’s warm – on sunny days, there is still plenty to do to get the gardens off to a running start for the time of year I love the most – spring! Don’t forget if you have any queries, please feel free to ask at www.facebook.com/thegardenpantry


Our Vision is “To Help make the hospitality industry the best it can be”

What is gluten free all about?

A gluten free diet is when you cannot eat WHEAT, RYE, OATS AND BARLEY, therefore when making a gluten free product it’s very important to ensure that no cross contamination occurs during and after the food preparation process, which can be difficult at times.

Always store gluten and non gluten ingredients in different areas and in sealed containers to reduce the risk of spillage or contaminating other ingredients. Clean all work surfaces before and after each process, removing all residue ingredients, as even a small amount can affect consumers. Gluten is found in foods such as bread, biscuits, pasta, sauces, packet soups, soy sauce, marinades, breakfast cereals, and more, therefore it always pays to check the label on the packaging before you purchase. A gluten free diet is a choice for some and an ‘intolerance’ for others. Medically known as Coeliac disease it is different from an allergy. About 1 in 100 people are diagnosed with Coeliac disease.

There are many symptoms that can vary: mouth ulcers, headaches, moodiness/tiredness, bloated stomach, diarrhea and/or constipation and fatigue. To be correctly diagnosed there is a medical process to follow. Coeliac disease is when the gluten affects the bowel tentacles by closing them, reducing your vitamin intake, causing sickness and an unhealthy appearance. Coeliac disease is not currently curable, but can be controlled through a complete gluten free diet allowing your intestine to recover and function well.

Melissa Reid 0274775584 www.hospitalitysupportservices.co.nz

If you would like more information about being gluten free, contact Melissa on 0274 775584 or melissa@activebss.co.nz and she will be able to assist.

The selection of gluten free products in cafes and restaurants is constantly growing, plus the availability of gluten free shops and gluten free areas in supermarkets is becoming more common, which is great to see, making life a bit easier for gluten free customers. Hopefully the trend of gluten free product options will continue to increase as more consumers become aware and specifically ask for gluten free products when enjoying a bite to eat. This information is for guidance only and should not replace advice given by your medical professional. www.coeliac.co.nz.

Wrap your hands around a colourful cup of Excelso Coffee this winter coffee beans

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

machines

accessories

page 14 www.nourishmagazine.co.nz

barista classes


It’s always the Mother’s fault. Although I am sure Sam Cooney’s mother will be happy to take the blame for her son’s creation

Apple tree Cider A qualified wine maker, Sam was introduced to cider while he was working for the Hugel family in Alsace, France. Wine makers since 1639, the Hugel family taught Sam about the importance of tradition as well as some innovative wine making techniques. “I was absolutely spoilt,” Sam tells me as he recalls wonderful dinners with amazing wines. For a boy from New Zealand who claims he never really drank wine except at Christmas or from a cask at uni, this was a real eye opener. After tasting a traditional French cider for the first time “I thought wow, cider can be great,” says Sam. Unlike many English styled ciders, which often tend to be very dry, French ciders have a crisp fuller fruit flavour with a hint of sweetness.

On his return to New Zealand Sam says he thought there was a gap in the drinks market, especially for women and “cider was the obvious answer.” Sam wanted to create a light and refreshing drink his mum would enjoy. “I had a play around,” says Sam “and essentially made it for my mother. One thing led to another and…”as they say the rest is history. Well perhaps it hasn’t been quite that simple.

Sam knew the big guys were all about to launch their ciders along with large marketing campaigns so he took the plunge in December 09, “it was a case of now or never,” says Sam.

With the cider on the shelves of some great local cafes, restaurants and wine shops Sam was able to slowly increase his production. Now with a national distributor on board Sam is hoping he can focus more on creating a great product and less on sales as he has a few other flavour ideas he would like to experiment with.

Apple Tree Cider is available at Tay St Café, Deckchair, Alimento, Providores, Mt Wine Barrel and most New World supermarkets.

What a

WASTE

Apple Tree Cider is made from Hawke’s Bay Braeburn apples with a hint of elderflower which is sourced from the South Island. “Apples,” Sam says “are a really delicate flavour and are easy to overpower”. Braeburns were chosen for their crisp acidity and full flavour.

It’s estimated that in New Zealand $750 million of food a year ends up in our landfill.

So how do you go from making cider for your mum to having it sold on supermarket shelves? Sam makes Apple Tree at Mills Reef and is full of praise for their help to get him started.

Food waste is “consumable” food that is thrown out either by the consumer or the retailer. Such a vast topic, with so many facets! We thought why not tackle the part we can measure and control – our household food waste?

As a wine maker by trade Sam likes to think each vintage is slightly different with a crisper more tart flavour from cold seasons to more tropical flavours with a warm autumn. “That’s the wine geeky part of me coming out,” laughs Sam who admits many people won’t notice the slight variances. “As long as they enjoy it I don’t care.”

The first vintage in 2009 comprised of 8000 bottles, a number that has steadily increased each year. Like all start up businesses there was a lot to do before Apple Tree actually hit the market. Sam says he is pleased he took the time to create a brand that sits well with the market. The cider was going to be sold in cafes and restaurants so would sit beside wine, so the choice of bottle size and label was important. Cider has suddenly become very popular with the big breweries all launching their own versions.

That’s a lot of wastage and doesn’t even take into consideration what is composted or fed to chickens or pigs.

So we are looking for volunteers to take part in a 2 week trial. We want to find out what and why food is wasted in our homes and how we can reduce this. If you are keen to be part of this experiment please email info@nourishmagazine.co.nz

page 15 www.nourishmagazine.co.nz


Walnuts There is nothing like fresh walnuts! When buying walnuts in their shells shake them first, you don’t want to hear a rattle as this means the nut is old and shrivelled. Because of their high oil content walnuts go rancid easily so are best stored in the fridge or freezer. Poor storage makes walnuts susceptible to insect and fungal mould infestations; the latter produces aflatoxin - a potent carcinogen.

Hazelnuts

Turkey is the largest producer of hazelnuts. New Zealand imports approximately 200 tonnes of hazelnuts a year, mostly from Turkey, yet hazelnut trees grow well in New Zealand.

Hazelnuts are synonymous with chocolate and are used in well known products like Ferrero Rocher, Frangellico and Nutella.

Macadamias

Macadamia trees are mostly a native of Australia with one specie being found in New Caledonia and one in Indonesia. The first commercial Macadamia orchard was planted in the 1880s in New South Wales but it wasn’t until the nut was introduced to Hawaii, where they started growing it commercially in the 1920s, that macadamias became well known. Again the macadamia grows well in New Zealand. Covered in chocolate is always a popular choice but a local Katikati grower has also used macadamias to create a beautiful liqueur.

Espresso Banco 174 Whitaker Street, Te Aroha • 07 884 7574 • Follow us on Facebook • Open 7 days 9am – 5pm • Venue available for hire

A wonderful place for your wedding or next family celebration! page 16 www.nourishmagazine.co.nz


Chocolate Macadamia

Baklava 1 pack filo pastry 3 cups chopped nuts (I used walnuts, pistachios and almonds) 100g butter, melted 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup your favourite Sweetree honey

Preheat oven to 180ºC. Brush the bottoms and sides of a 9x13 inch dish with butter. Chop nuts and toss with cinnamon then unroll the filo pastry. Cut the pastry in half to fit the pan and cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in your dish, butter thoroughly and repeat until you have 8 sheets layered. Sprinkle 3-4 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 40 minutes until baklava is golden and crisp.

Make the syrup while the baklava is baking. Bring sugar and water to a simmer until the sugar is melted. Add vanilla and honey and continue to simmer for about 20 minutes. Remove baklava from oven and immediately spoon syrup over it. Let it cool before serving. Leave it uncovered as baklava gets soggy if it is wrapped.

Tart

Pastry

1/3 cup flour ¾ cup sugar 150g butter at room temp ½ cup cocoa 2 eggs

Place the flour, sugar and cocoa in a kitchen whizz and mix. Add the chopped butter and eggs and mix until it forms a ball.  Tip out on to a floured surface, lightly knead and then wrap in cling film and rest in the fridge for an hour. Press half the pastry into a greased loose bottom tart case and chill again in the fridge while you make the filling.  The other half can be frozen for another time.

Filling

250g dark chocolate 50mls milk 200mls cream 1 teaspoon vanilla paste 1 egg 1 cup lightly toasted macadamia nuts

Melt the chocolate gently in a pot along with the milk and cream. In a bowl whisk the egg before stirring in the melted chocolate, mix with the vanilla paste and whisk thoroughly.  Scatter the macadamia nuts over the tart case and then pour chocolate mix over. Bake in pre heated 180ºC oven for 5 minutes then turn the temperature down to 150ºC and continue to cook for another 15 minutes.  Turn the oven off and leave the tart in there for 30 minutes or so.  When completely cool remove from the tin.

Chocolate and Hazelnut Cake 1 cup hazelnuts 3 tablespoons cocoa ½ cup flour ¼ cup self raising flour 1 cup brown sugar 250g butter, softened 4 eggs at room temperature

Apple & Rhubarb Crumble

Lightly toast the hazelnuts in an 180ºC oven for 7-10 minutes. Allow to cool completely before putting in the food processor and process till fine (don’t over process as they will become oily).  Separate the eggs and beat the egg whites until stiff.  In another bowl cream the butter and sugar until fluffy.  Add the egg yolks one at a time, beating well in between.  Mix in the flours, cocoa and ground hazelnuts, then fold in the beaten egg whites. Bake in a greased 18cm cake tin at 170ºC for 30-40 minutes or until a skewer comes out clean.

Allow to cool before dusting with icing sugar or ice with chocolate ganache.

3 apples, peeled and sliced 2-3 stalks of rhubarb, chopped ½ cup sugar 100g soft butter ½ cup walnuts, chopped ½ cup rolled oats ½ cup brown sugar ½ cup sliced almonds ½ cup flour 1 teaspoon cinnamon

Stew the apple and rhubarb with a small amount of water. When the fruit is tender, turn off the heat and stir through the sugar.

To make the crumble simply add all the ingredients together and mix well. You want the butter to be completely mixed in and to have a crumbly texture. Spoon this over the stewed fruit in either one large oven proof dish or individual ones. Bake in a moderate oven (180ºC) for 15 minutes or until golden brown.

page 18 www.nourishmagazine.co.nz


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The Breville Kitchen Wizz Pro is available at all good appliance stores www.breville.co.nz.


Spinach & Ricotta Balls with a Rich Tomato Sauce

Meatless Monday • Join the

Movement E

veryone from Kelly Osborne to Oprah Winfrey, Joanna Lumley, Moby and Ricky Gervais have backed a growing movement called Meatless Monday. In the UK this movement is spearheaded by famous vegetarian Paul McCartney but in fact the idea is quite old.

During WWII the American FDA urged Americans to reduce their intake of key staples, meat being one of them, to help the war effort and slogans like ’Meatless Monday’ and ’Wheatless Wednesday’ were born. This campaign was reborn in 2003 but really started to gain traction around the world in 2009 when Paul McCartney and his daughters launched a ‘Meatfree Monday’ website and similar campaigns were launched in Australia and Europe. “I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” says Paul. “Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. For instance, it not only addresses pollution, but better health, the ethical treatment of animals, global hunger and community and political activism.” Nourish are keen to get this movement going in New Zealand and have launched our own Meatless Monday campaign. Simply go to our website and enter your email address under Meatless Monday and each Monday we will send you a delicious new meat free recipe.

“Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. “

Ricotta balls 1 bag spinach 500g ricotta 1 egg 1 cup breadcrumbs ½ cup grated Parmesan 2 tablespoons pesto

Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool. When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients. Mix well and season before rolling into walnut sized balls.

To cook the ricotta balls bring a large pot of water to the boil and carefully drop the balls in. It pays to do this in batches to keep the water up to temperature. Place the cooked balls in a colander to drain any excess water before putting in the tomato sauce.

Rich Tomato Sauce

410g tin of chopped tomatoes 1 onion, finely chopped 2 cloves garlic, finely chopped Olive oil 1 cup water 1 tablespoon of tomato paste ¼ cup red wine 1 teaspoon of sugar 1 cm chunk of Parmesan 1 tablespoon of fresh or dried oregano Salt and pepper

Heat your pan and add some olive oil. Over a medium to low heat slowly cook the onion and garlic for 5 -10 minutes. You want them to become translucent, not brown. Turn up the heat and add the red wine and cook until this evaporates. Add the tinned tomatoes, water, tomato paste, sugar, oregano and Parmesan*. Bring to a simmer and continue to cook for 10-15 minutes before checking for seasoning. At this stage I placed everything in the blender and blended until smooth. Please make sure you can put hot things in your blender before doing this! Return the sauce to your pan to add the ricotta balls, or pour over hot ricotta balls. Serve with grated Parmesan on top and a green salad. *I use my old Parmesan ends, rind and all for this and you can pop it in whole as it will melt through the sauce or ultimately be blended through at the end.


Hemp I

magine a crop that can be used to make anything from paper to cars, concrete to fuel, is a nutritional food for humans and animals and takes only 120 days to grow. A crop that can be grown in most conditions and actually helps regenerate the soil. A crop of the future perhaps? Something GM scientists are madly working on? No. Instead it is an ancient crop that has fallen out of favour thanks to a cousin that has slurred its reputation. The crop is hemp. In New Zealand Hemp is still classified as a drug and controlled by the Ministry of Health, not agriculture, even though industrial hemp contains less than 0.5% Tetrahydrocannabinol (THC), the psychoactive compound found in Cannabis. Since 2006 the cultivation of industrialised hemp in New Zealand has been permitted if you have a licence and adhere to some strict rules.

Anne and Dave Jordan and their business partners grew their first Waikato crop of hemp on 27 acres of leased land in Karapiro this summer. After growing their first few crops in Hastings Dave says they chose to move their operation to the Waikato for several reasons. Dave says they were looking for somewhere central, close to the market, “as well as an area that needed soil remediation and a place to showcase hemp.”

• • •

Anne, originally from the UK has had an interest in health and nutrition her whole adult life, so the benefits of hemp oil and seeds get her really excited. Dave on the other hand has spent over 30 years in the adventure tourism industry, both in New Zealand and around the world. Having worked on our rivers for so many years Dave says he has seen first hand the effects ‘conventional’ farming practices are having on our rivers.

Just one of the many initiatives this couple have underway is the ‘Save our rivers’ campaign which they believe will be a measure of their success. A co op with other farmers and suppliers is also in the plan as this ambitious and driven couple try to spread the word. “It’s a crazy concept, but it’s going to work” says a determined Dave.

When you start looking into the history of hemp (one of the oldest cultivated crops in the world), the thousands of uses (some claim up to 50 000) and its environmental benefits, it’s hard to understand why it is still so marginalised. Let’s be clear here, the debate to grow hemp is a completely different argument to that of legalising marijuana. In fact when female hemp flowers cross pollinate with male Marijuana plants they lessen the potency of THC in the plant, which would make the growing of hemp an advantage to the war on drugs.

With their first Waikato crop harvested and a yield of over 5 tonnes of seeds and 50 ton of bales the couple are keen to share their vision of how hemp can transform our health as well as economy and farming practices.

Hemp paper can be recycled up to eight times while the current pulp wood fibre can only be recycled three times. The Declaration of Independence was drafted on hemp paper and the first American Flag was made out of hemp. Columbus sailed to America using hemp ropes and sails, the sailors even ate hemp seeds. 1 acre of hemp produces more oxygen than up to 25 acres of forest. Industrial hemp can yield 3-8 dry tons of fibre per acre, four times that of an average forest. Trees take 20 years to mature when hemp takes 4 months. In France there are bridges centuries old made out of a mixture of hemp and lime. page

You see hemp can easily be grown organically making it the perfect rotation crop for farmers. From seed to harvest it takes 120 days, meaning in the right climate it could be harvested 3 times a year. But the other great advantage of hemp is that the crop actually helps regenerate the soil, making it what is called a mop crop. An extreme application of this is in Chernobyl where hemp is being used to clean radiation contaminated soil. Leading Eco-technologist Dr. Keith Bolton from Southern Cross University in New South Wales, Australia has had great success in using hemp to clean sewerage water.

Hemp is the world’s longest and strongest natural fibre. • The original Levi Strauss jeans were made from a hempen canvas. • Henry Ford dreamed that someday automobiles would be grown from the soil. In 1941 he and his Ford motor company produced an experimental car with a plastic body composed of 70% cellulose fibres from hemp which ran on hemp bio fuel. The car’s body could absorb blows 10 times as great as steel without denting. Because of the ban on both hemp and alcohol the car was never mass produced. • The oil from hemp seeds has the highest percentage of essential fatty acids (with omega 3, 21 6 & 9 ) yet has the lowest percentage of saturated www.nourishmagazine.co.nz fats.


Apple Tarte Tatin For this classic French dessert you will need a good quality oven proof pan. 3-4 Granny Smith apples 1 Tablespoon lemon juice 3/4 cup sugar 25g unsalted butter, chopped Ready-rolled puff pastry sheet*

Preheat oven to 220ºC (200ºC fan-forced) Peel apples, cut into quarters and remove the cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar. Using your frying pan as a guide cut pastry into a round slightly larger than the pan. I used a 20cm chef’s pan but you can make individual ones if you have smaller pans.

Melt the butter in your pan over mediumhigh heat then add the sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms. DO NOT STIR. Arrange the apples in the caramel, round side facing down. Cook the apples over medium heat for about 5 minutes. Lay the pastry over the apples, tucking any protruding edges around edges of pan.

Cook for about 25 minutes, or until the puff pastry has risen and golden in colour. Allow to cool slightly in the pan for 10 minutes before carefully turning out onto a serving plate. Serve with a big scoop of vanilla ice cream. TIP- It’s a good idea to put an oven tray in under the pan in the oven in case the caramel bubbles over.

I used Paneton pastry (available from Dante’s Fine Foods in Cambridge or Trader Jacks in Hamilton). You want to use a really good quality pastry made with butter and if you are not prepared to make it yourself I think Paneton is the next best thing. by Vicki Ravlich-Horan


The new Mazda CX-5 is proving to be a real star! Stepping calmly in to the Mazda CX-5 at Ultimate Motor Group last week, I could not help but feel envious of all the modern-day mums who might be lucky enough to have such a versatile and luxurious motor vehicle at their disposal.

That’s because, back in the day when my children were having to be ferried all over town to attend various activities (plus associated baggage), we had to squeeze into a Toyota Starlet … often an exercise of unbelievable frustration that saw us all arrive at our destinations far less than calm. So, I imagine having a car such as the amazing Mazda CX-5 would make ‘Mum’s Daily Taxi Run’ a whole lot more enjoyable for everyone. Being a higher-riding, crossover style of vehicle, it would also clearly be ideal if your years are a little more advanced, allowing easy access and greater visibility from the higher driving position.

Christine Donaldson, Mazda Sales Manager at Ultimate Motor Group, says the CX-5 has been “selling like hot cakes”. Having driven it, I can understand why! There is an unmistakeable sense of safety and comfort in the CX-5 that just makes the driving experience seem effortless. It is the newest model in the range to feature Mazda’s innovative SKYACTIV package, which allows the car to perform at maximum efficiency and minimum environmental impact.

It is indeed a very ‘green machine’ with ultra-low emissions and fuel economy figures as much as 25% less than similar models. Economy is aided somewhat by the clever i-STOP feature that switches the engine off when you are stationary at traffic lights and starts it again gently when you press the accelerator. There is also an amazing array of ‘driver assist’ features such as lane depart warning, blind spot monitoring, automatic high beam control and Bluetooth connectivity that make life behind the wheel even easier. Space inside the CX-5 is also more than generous for passengers and loading into the large rear hatch area is a simple exercise, making trips away and all the general running around required for families or businesses a simple proposition. M D Z 2 2 3 6 C X - 5 Wi n d o w D e . p d f

Pa ge

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2 0 / 0 3 / 1 2 ,

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The Mazda CX-5 impressed with its superb handling and ride quality plus outstanding economy.

While loaded with the latest technology to make life behind the wheel a breeze, it isn’t difficult to learn how to use it!

Christine Donaldson offers a warm welcome and friendly advice to buyers looking for a new or used vehicle.

All this technology is a wonderful thing, but some of us can feel a bit tentative when it comes to using it in a new car. That’s where having a talk with a sales person like Christine is invaluable. She can quickly explain how the various features work in ‘plain English’. Christine has been selling motor vehicles in the Bay of Plenty for over 21 years and is consistently near the top of Mazda’s sales performance statistics.

“One of the reasons I like selling the Mazda range,” says Christine, “is that it really does offer something for every driver and that means I can always find a vehicle that will suit a customer’s needs. Sometimes, the car that someone has come in to look at is not the one that ideally fits with their lifestyle and driving habits. I enjoy having the opportunity to make a customer’s life behind the wheel more comfortable by listening to them and helping them find their perfect car.” You’ll find Christine and the complete Mazda vehicle range on display at Ultimate Motor Group, on the corner of Totara Street and Hewletts Road, Mount Maunganui. They’re open seven days.

wildly different All- new m{zd{

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it’s an SUV, but not as you know it

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From $39,690 + ORC including unlimited km warranty and 3 years/100,000 km (whichever comes first). Free Mazdacare Genuine Servicing

Ultimate Motor Group cnr Hewletts Rd & Totara St, Mt Maunganui. Ph: 579 0180 / John: 0274 728 202 / Christine: 0272 735 935 400 Pollen St, THAMES. Ph: 07 868 6439 / www.umg.co.nz


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Nourish Bay of Plenty, Winter 2012  

A Bay of Plenty regional food magazine from New Zealand

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