Spring conjures up images of lambs frolicking in a field of daffodils with the sun shining. It is possibly the most anticipated season of all yet, more often than not, a disappointment. Let’s face it, we are likely to get a ‘surprise’ frost in September, destroying your early spring plantings or teaching those early tomato planters a lesson.
I know my job is to revel in each season and celebrate what each brings. But the truth of the matter is, I hate the cold! While I can tolerate the cold in winter, a short respite from a long summer and autumn, a chance to enjoy heartier dishes and enjoy slow weekends indoors, by the time spring arrives I am hanging out to swap the jeans for shorts, break out the BBQ and enjoy swims in the surf.
But spring is the ultimate tease of seasons, full of empty promises. Those warmer days aren’t coming until late November, practically summer! This is why each spring I head to sunny Sicily. It’s autumn there then and the weather is perfect. And yes, I am skiting, but you could be too, simply join me next year on our Taste of Sicily tour!
By the time I get back to New Zealand in mid-October some of springs promises will be arriving – asparagus would have started to appear and, if we are lucky, local strawberries will be bursting with flavour.
Ashlee DeCaires and I had some fun last spring shooting our pretty pink cover for this edition. It was inspired by an image I saw a few years back by Sarah-Jayne Shine (who worked for Nourish years ago).
Food gifts always delight and we’ve got delicious covered. Can’t choose? Our gift cards are also a great solution.
If it has you hankering for strawberries, Emma Galloway has some delicious strawberry recipes on page 27. And I will let you in on a secret – they work with frozen strawberries too, just in case that tease spring is late to the party and local ones are not ripe yet.
While spring may be slow in coming, we all know Christmas will rush towards us, so on page 50 Julie Le Clerc shares a couple of Christmas cake recipes. One for those organised folk and one for the rest of us. The ‘rest of us’ will also enjoy Fiona Hugues’ chicken salad recipes using a quick and easy supermarket rotisserie chicken on page 42.
With the festive season upon us, Kathy Paterson created some bite-sized dishes perfect for entertaining, when you need to bring a plate of nibbles or have people over for a few drinks.
On page 16 we have also put together a handy gift guide to help you cross something else off your to-do list or perhaps leave in plain sight for the family to get some ideas.
Happy spring!
Vicki Ravlich-Horan Editor
CHRISTMAS BAKING
Fabulous Christmas baking starts with excellent ingredients –Vetro has special blends made just for us with extra “good bits” to take your baking up a notch.
CELEBRATE WITH THE BEST
Celebrate with friends and family with the best wines & food from around the world.
HEATING THINGS UP AT THE MARKET
The Tauranga Farmer’s Market has fun and informative cooking demos planned for spring. Dates were still to be confirmed when we went to print so check out their social media or sign up to their newsletter for more info. tgafarmersmarket.org.nz
OPENINGS
Just in time for balmy evenings, Olive and Fig recently opened at 70 Maunganui Road. This family-run eatery promises vibrant Greek flavours paired with warm hospitality.
Omanawa Cafe opened this winter in the old Falls Cafe space. Serving local favs like Excelso coffee, Websters Tea, Sandbank smoothies and treats from Wildflour along with hot pizza, you’ll want to pay a visit.
TASTE OF TOURS 2026 TOURS BOOKING FAST
Taste of Tours for 2026 sees us going to even more fabulous foodie destinations, including Emilia Romagna, Croatia and Puglia. And spaces are filling fast! So if you are keen to join us on a culinary adventure, head to tasteoftours.com.
GET YOUR COMMUNITY BLOOMING WITH YATES
Win a National Gardening Week hamper from Yates, valued at $225, packed with a colourful selection of flower and veggie seeds and fertilisers.
Yates has curated a Small Garden vegetable and flower seed range with varieties specifically selected for small spaces and pots, all delivering budget-friendly gardening. Grow heirloom Egyptian Flat beetroot which thrives in shallow soil, mini pak choi, Rainbow Radish mix, mini buttercrunch lettuce and Dwarf Meteor peas which produce abundant, well-filled pods.
A range of Thrive fertilisers will get your blooms blooming. The granular feeds provide set-and-forget feeding that lasts up to three months alongside fast acting liquid fertilisers for a powerful boost during peak growing season.
Go in the draw by signing up to our newsletter at nourishmagazine.co.nz.
Prize drawn at the start of NZ Garden Week on the 20 October.
CONGRATULATIONS!
The Surf Shack have done it again, this time taking out the Toastie Takeover’s People’s Choice Award with their Taniwha Toastie. Pip Coombes, co-owner of the Surf Shack, says: "We’re absolutely over the moon to have taken out People’s Choice with our Taniwha Toastie! From the moment we dreamed it up, the Taniwha has been about more than just a toastie – it’s been a way to tell a story, showcase local flavours, and create a bit of magic."
It would seem Rotorua is the place to go in Aotearoa for a great toastie. Okere Falls have taken out the title twice, and this year both Capers (last year’s People’s Choice winners) and Lime Cafe were named among the 13 finalists. Add to this Okere Falls, Mr. Wolf, Sudima Hotel, Rotorua and Shadehouse Cafe were all highly recommended by the judges.
INTRODUCING EXTENZ
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EXTENZ products are designed to blend seamlessly with your natural hair, giving you the volume, length, and style you crave.
extenzhair.com
THE BAY OF PLENTY APP – YOUR FREE GUIDE TO THE BAY OF PLENTY
Discover the Bay of Plenty with Explore Bay of Plenty – your ultimate guide to the region’s best experiences. Whether you’re visiting or already local, this app helps you find top spots, hidden gems, great deals, and local events and activities happening near you.
WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
“It’s a really exciting time for us!” says Blair Graham, manager of The Historic Village.
This excitement stems from the recent arrival of three fantastic new hospitality offerings. “The community told us they wanted more choice when it comes to food and hospitality options at The Village, and we’ve delivered.”
Market & Main, the flagship cafe located in the heart of The Historic Village, is already a favourite among locals and visitors alike. Ichiban brings bold and vibrant Japanese street food to the scene, while The Med Lounge is a licensed Mediterranean-inspired restaurant with a relaxed garden bar vibe, serving lunch, dinner, cocktails, and live music in the evenings.
“Together”, Blair says, “they’ve transformed the energy in The Village. They support and elevate everything else going on here – from exhibitions and live performances, to retail, community services, and private events – offering hospitality options morning through night, seven days a week.”
Hospitality isn’t the only thing on the rise. In early September, new retail tenant Sugar + Spice opened its doors, offering artisan confectionery, gourmet BBQ rubs, and high-end packaged ice creams.
The Village has also added a commercial kitchen and catering partner which, Blair says, “has been a game changer for the six indoor event spaces, with groups hosting meetings, workshops or functions having access to full food and beverage service, making The Village even more attractive as a venue”.
These upgrades are building on a space already known for its strong community heart. The Village has long been a destination for public celebrations, hosting a full calendar of events each year, from the Tauranga Diwali Festival and Waitangi Day to the Tauranga Multicultural Festival, Asian Food Festival, National Jazz Festival, Fringe Festival, and Elektrophoria. These events draw thousands, filling The Village with colour, music and celebration.
But they are not stopping there. Great progress has been made on their building renewal programme. An important revegetation project, which involves adding native plantings, is underway, along with the construction of new accessible walkways that connect The Village and Cameron Road to the Kōpūrererua Valley via 16th Avenue.
The Village Chapel upgrades are almost complete, and this, along with the completed Balcony Room, Blair says, “makes The Village ideal for weddings. We are able to host ceremonies and receptions. There are lots of spaces for photos, and we even have an on-site hairdresser and barber, making The Village perfect for special wedding days. It’s been fantastic seeing The Village filled with people enjoying the activities and the space.”
MARKET & MAIN
Sitting at the crossroads of Market and Main streets in Tauranga’s Historic Village is a new cafe and eatery – Market & Main. Some would say this beautifully restored space sits in the centre of the action; Ian Mikkelsen would say “at the heart of the community”.
On the day we visited, a busy weekday during the school holidays, Market & Main felt like a wonderful representation of the local community, with children enjoying a scavenger hunt created by the café staff, business meetings taking place, friends catching up, and walkers taking a pit stop.
Ian is the Retail Catering Manager for Bay Catering, which opened Market & Main in The Village in early July. He says, “There is so much cool stuff happening here we want to facilitate connections, and what better way than through food.”
Everything is made on-site with the menu designed and overseen by Michelin-trained Bay Catering Executive Chef Anthony Lawler, with a focus on fresh local ingredients. The menu is modern and the innovative cafe food appeals to everyone while putting a twist on some of those perennial favourites: think salt beef croissant with hollandaise instead of your traditional eggs bene.
Along with the breakfast offering, the menu features a selection of deli-inspired sandwiches like The Fun Guy (mushroom, halloumi, onion jam and salsa verde) as well as a couple of burgers. The cabinet is bursting with tempting baked goods, both sweet and savoury.
The walls of the cafe are adorned with local artwork that changes each month, a small way the cafe is collaborating with its neighbours in The Village.
Market & Main is Bay Catering’s fourth cafe in its portfolio which includes 101 Cafe Experiment at the University of Waikato Tauranga campus, as well as on-site cafes at Baywave Aquatic & Leisure Centre and Mercury Baypark Arena. Bay Catering comes under the umbrella of council-controlled organisation Bay Venues, which has a core purpose of “connecting our community through exceptional experiences”. Any profits from Bay Venues’ commercial ventures help to fund community facilities around the city, including aquatic centres, indoor sport and fitness facilities, event venues, and community centres and halls.
Along with great food, events and community, the Market & Main team is big on sustainability. There is an emphasis on recycling and the cafe has installed a couple of nifty commercial composters. So next time you pop in for a long black and a cinnamon bun, make sure you go home with a bag of Market & Main compost.
THE MED LOUNGE
Tomer Rooney says The Historic Village was the perfect location for what they envisioned for The Med Lounge and Garden. And as the weather warms and we can sit in their beer garden enjoying a
sunny Sunday session, I am sure many people will agree.
The team quietly opened over the winter months for lunch, offering filled pitas (baked at Falafel Metro, Tomer’s other business) and Mediterranean-inspired salads. Meanwhile, renovations continued on the beautiful house with a wraparound verandah that opens onto a wonderful green, aka the beer garden. Two private dining spaces have been added to the main dining space making The Med Lounge and Garden the perfect spot for lunch, dinner or a sunny Sunday afternoon in Tauranga. Tomer, whose father is a Kiwi, grew up in a kibbutz in Israel. His
wife Darya (who moved to Israel from Kazakhstan as a teenager) and he moved to New Zealand several years ago, purchasing Falafel Metro in 2022.
Business partners Mitch Lowe (from South Africa) and his wife Ezel (from Turkey) round out this global team.
While Tomer enthuses about the concept of bringing people together by the sharing of food, partner Mitch Lowe (the brains behind events like Bay Dreams and Soundsplash) is excited to create a unique space in the Bay for music and cocktails.
Both couples are immensely grateful to their adopted town they now call home and want to establish something new and exciting for the region. “When I do things for the right reasons they always seem to work,” says Mitch. “This is not a financial decision for us. It’s a project for local people to be proud of. I love this city and what it’s done for me. I always want to give back and improve the region.”
The menu, as the name eludes, will be Mediterranean inspired. But don’t expect a pizza- and pasta-heavy line-up. Tomer and the team are leaning into the less explored parts of the Mediterranean in the New Zealand hospitality scene, like Turkey and Morocco.
The emphasis will be on sharing dishes, with lots of flavour.
ICHIBAN
“It’s our sauce,” claims Karen Onishi on why Ichiban has proved so popular, first as a food truck and now in its permanent position at The Historic Village.
Karen’s parents are Japanese. They met in Brazil, where they settled and raised their four children. Karen has continued this family tradition by meeting her husband Diego in New Zealand. Diego is Brazilian and grew up not far from where Karen did. But it was here in New Zealand that they have settled and are bringing up their two children.
The pair originally settled in Christchurch but when Diego thought the food truck would be a good idea (Karen says Diego is the ideas man), they moved to the Bay where the weather is warmer.
A caravan was purchased and Diego set about turning it into a food truck, while Karen, a trained food engineer, worked on the food, including adapting her mum’s special sauce.
Juggling full time jobs, they started with markets and festivals. These went well so they parked up semi permanently on Newton Street, a test to see if the ultimate dream of a permanent bricks and mortar space could work.
And in March this year that dream came true, with Ichiban opening its doors at The Historic Village. Again, Diego got to work building the fit-out himself, including the mural wall that mirrors their logo he had designed years earlier.
Open Tuesday to Saturday, Karen is joined by their manager and head barista Augusto, serving their famous line-up of donburi, poke bowls and a recent addition, ramen.
I am told the Japanese fried chicken is the most popular dish. Karen says theirs is so good because the chicken is marinated with ginger, garlic and some secret spices. For those looking for a healthier option there is fresh salmon and tuna as well as brown rice and quinoa.
And while The Historic Village community have embraced and welcomed Ichiban, their famous fried chicken and Japaneseinspired street food can still be found further afield with the food truck still in action at markets and events and the team offering catering.
The Historic Village 159 17th Avenue West, Tauranga www.historicvillage.co.nz
Tatua – TRULY LOCAL
Ask Julie Langley to name her favourite Tatua product and she replies in an instant: “Cooking cream. It is great for butter chicken, and last night I made a chicken and broccoli bake with it. It’s richer than regular cream and it doesn’t split. It has a smooth and lovely texture and it’s only eighteen per cent milk fat.”
Julie is in her kitchen on Oakland dairy farm at Tatuanui, near Morrinsville, this Friday morning, in clear view of Tatua Cooperative Dairy Company’s site where the cooking cream and many other products are made.
In a perfect gate-to-plate story, the 300 Friesian-cross cows grazing in the pasture surrounding Julie’s house are part of Tatua’s supply chain. Their milk takes a short tanker trip to return in delicious forms, including the cooking cream and Tatua’s legendary dairy whip, developed and marketed since the late 1970s. As we speak, Julie is topping a plate of jammy scones with dairy whip for morning tea. This is a keeper in her fridge, too.
Julie and husband Kieran Langley are among the 101 Tatua shareholders on supply farms within a 12km radius of the factory at Tatuanui. The farmer-owned co-operative is 111 years old, established in 1914. It is New Zealand’s oldest independent dairy co-op, it has never been part of a merger or acquisition, and it doesn’t sell milk, butter or cheese.
Instead, Tatua has a value-added strategy and a strong history of innovation, turning milk into many different products, exporting over 90 per cent of these to markets in China, Japan, the US and others. As well as its cream-based products, specialised dairy ingredients are a big part of Tatua’s output and these include nutritional ingredients such as dairy proteins and dairy flavours for B2B (business-to-business) clients worldwide.
The $85 million expansion is Tatua’s largest investment to date, creating 33 new jobs across the site and vastly increasing the capacity of the plant which produces its cream-based consumer and food service products such as sour cream, crème fraîche, mascarpone, whipping cream and the cooking cream that is on high rotation in Julie's kitchen.
ESCAPE THE CITY
Today we’re talking to Julie and Kieran about Tatua, and the pride that they have for this unique Waikato dairy operation and, later, at the factory we’re meeting staff members at the newly expanded foods plant that’s been built to keep up with national and international demand.
“Tatua is a lifestyle for us and it is the business we chose to be in,” says Julie. “We are a small company doing big things.”
“And doing it well,” adds Kieran. He says whenever a decision is made it is always about what’s best for Tatua, and then individual shareholders. “If Tatua does well, the shareholders will do well. There is so much history here and it’s our duty to keep it going.”
Kieran and Julie have been share-milking at Oakland for 16 years. As well, they own a 60ha farm nearby which supplies Tatua and there is a contract milker on this property.
Kieran didn’t start out wanting to be a farmer. He grew up in Hamilton and studied environmental planning at Waikato University, where he met and later married Julie Townsend, from a four-generation Tatua family, who was doing a Bachelor of Communication Studies at Waikato.
Kieran subsequently changed tack and went farming, getting his first break with then-Tatua director Kevin Old, who took him and Julie on as lower-order share-milkers.
Kieran is still grateful to Kevin for giving him his first farming opportunity (with no experience). It was the springboard to the position at Oakland, owned by Terry and Karen Semmens, where Kieran and Julie have lived happily ever after in a gracious 100-year-old homestead, raising their children Taylor (16), Lucia (14) and Alana (11).
Julie is a Tatua director and she previously worked in marketing for the company. Her parents, Barry and Shirley Townsend, and her brother Glenn, are all Tatua shareholders on farms in the district.
“I’m very local,” says Julie.
Julie and Kieran love the tight-knit Tatua community of shareholding families and more than 500 employees, and they say there is huge support for nearby Tatuanui School and other local activities. “There are many layers to our community and there is a lot of contact among families and factory staff,” says Julie.
“Good people before us have made bold decisions. We honour that. It is very collaborative, and your opinion and your voice does count. There is a huge amount of buy-in.”
Across the road at the factory, there are similar sentiments from Tatua employees Fiona McLeod and Katie Rowling, both in the expanded foods plant where cream-based consumer and food service products are made. “All the yummy things,” says Fiona. The velvety textured sour cream is her favourite and Katie’s is the whipped chocolate mousse.
Fiona is the plant’s production technologist and has been at Tatua for 15 years; her mother saw the job advertised when Fiona was working in the UK and it brought her home. Katie, in her tenth year, is the process manager, employed straight out of university after working for Tatua as a student in her holidays.
The foods plant runs 24/7, with 99 staff working across four shifts. “We’re a really close team,” says Katie, “and we’re good at what we do.”
Fiona says the beauty of a small company is that everyone knows everyone, people talk to each other all the time and there is a lot of collaboration among the different departments.
The previous foods plant was expanded in 2011. It quickly reached capacity and the huge demand for its products from restaurants, bakeries and beverage outlets throughout Australasia, as well as home cooks, saw the development of the state-of-the-art premises that opened in August.
“We couldn’t meet demand. It was a good problem to have,” says Fiona. “Now we are almost doubling production.”
While core products remain the same, the new premises have provided an opportunity for more robotic and automation technology in the plant. Fiona says this has been a significant change, especially in areas that had involved manual handling.
She and Katie have done all the interviews and recruitment for new staff. At front of mind for them is that the Tatua way is “everyday good people who go above and beyond”.
“We have pride in our work and we continue the legacy,” says Fiona.
“It is a multi-generational company and we are hiring second generations,” says Katie.
Which fits neatly with farmers Julie and Kieran Langley’s take on Tatua: everyone on the same page, from pasture to product.
Tatua www.tatua.com
Denise Irvine
Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.
www.tgafarmersmarket.org.nz
The Balcony Room
Gift GUIDE
The festive season is fast approaching so here are some great ideas from some of our fabulous local businesses.
1. From Katikati to Ōpōtiki, Best of BOP Gift Boxes curate the best local artisan finds into their wonderful gift boxes. This Christmas cheer box makes the perfect gift to send to clients or friends and family you can’t be with this Christmas.
Christmas Cheer Box $175 including free postage in NZ is available at bestofboxes.co.nz.
2. In addition to their popular pans and nonstick products, Scanpan’s range includes boards, knives and accessories for daily cooking – an ideal gift for a discerning cook.
Available instore at Forage, Read Bros Hardware, 308 Pollen Street, Thames. Or online at readbros.co.nz/ forage
3. This gorgeous collection by Le Creuset celebrates the serene beauty found in flourishing gardens, with delicate floral patterns that grace each piece. Explore a variety of pieces from the charming Mini Cocotte to the elegant Oval Serving Platter at Simply Divine Kitchen, 5 Empire Street, Cambridge and online simplydivinekitchen.co.nz.
Our cookbook is the perfect gift for everyone, from teenagers about to leave the coop to avid home cooks and now just $40 on our website. Or chat to us about bulk orders if you are looking for a wonderful client or corporate gift. nourishmagazine.co.nz
5. Be it authentic panettone, delicious nougat or gift boxes of Belgium chocolate and biscuits, Vetro Tauranga have a vast range of festive treats to choose from. 111 Third Avenue, Tauranga
6. Locally and lovingly made soaps from Le French Orangery or Scents de Provence moisturising olive oil soaps from Marseille, France are the perfect small gift or stocking stuffer. Priced from $10–35 from The Heritage Trading Co, 40 Duke Street, Cambridge and online heritagetrading.co.nz.
7. Looking for a gift that nourishes the mind and sparks creativity? Happily stock a thoughtfully curated range of products that encourages mindfulness, self-care and a deeper connection to the world around us. happily.co.nz
8. Puzzled about what to give someone? Check out thejigstore.co.nz for an amazing range of gorgeous jigsaws for young and old.
BOLD, BEAUTIFUL
BALI
WORDS & IMAGES SANDY CROOKS
Stepping out of the airport in Bali, you feel that whoosh of the tropics – warmth, noise, smells. For me, this is the point where my shoulders drop and tension seeps away. Bali is a place of such richness – colours, customs, flavours. No matter how many times I visit, there are always new experiences awaiting. As a chef and cafe owner, my world revolves around food. I just love fresh, flavoursome and exotic, so naturally it becomes a huge part of any travel for me. But still, I always tell people that with Bali it is so much more than that.
In the many years I’ve been travelling to Bali, the food scene has grown in a way I would never have imagined. There’s always been an incredible energy to this island, which is one of the things that hooked me from the first visit. There are many sides to Bali, and it’s possible to experience the luxury while appreciating and respecting the authenticity. More development means that alongside all the beautiful street cafes and warungs (places serving authentic Balinese food) there are so many lovely eateries that add an extra dimension – from vegan cafes to clifftop bars and five-star fine dining.
Bali is an island that allows you to immerse yourself in every part of the culture, and last year I started a boutique business, guiding small tours to Bali. I’ve always been drawn to countries that contrast with our Kiwi way of life. Years ago I lived in Egypt, running a cafe in Dahab, and India is another one of my great loves. For me, Bali shares elements with these countries. As I’ve explored and built relationships here, I realised that what I find exciting, others may find daunting, and I felt more and more that I wanted to share what’s beneath the surface.
I love the idea of people coming together over a plate of food, so one of the first things on the agenda for our trip was an interactive cooking school. Right from the start there was just so much laughing. We started with a market tour in Sanur. Anyone who has been to a Southeast Asian country will know that these places are just a mine of delicious flavours. Feeling the buzz of the community was something everyone really got into. When we started cooking there was lots of hilarity: hands right in there, you’re rolling and pounding, exploring how different flavours work together. Food acts as a universal language, and when we did a food tour a few days later, we developed the most amazing relationship with our guide Putu. He took us to the oldest original coffee house in Denpasar, a tiny grungy hangout with the most fabulous décor and coffee. He explained how vital tourism was to Bali, which really resonated with the group. We felt hugely moved when he told us how much joy it brought him to share his culture. Ubud is a mecca for visitors to Bali, and we went there to focus on spirituality and wellness, which is so entrenched in the Indonesian
way of life. We travelled to a sacred location to take part in a spiritual healing and purification ceremony; this was an absolute highlight for the group – although we fell about, guffawing, when we were handed our ceremonial sarongs! Walking out onto the rocks, we fully submerged in warm, clear water under a waterfall, it was magical and cleansing. We finished with a scream ceremony to get rid of tensions and woes, before a final blessing. It was an incredibly bonding experience, and without sounding too ‘woo woo’ I came away feeling that it had brought us all to a new level of friendship and understanding.
I’m a real hunter gatherer type, and something I’ve always loved about Bali is the wealth of artefacts, which is why my trips include sourcing and shopping opportunities. I’ve found many places off the beaten track over the years, so the chance to visit a selection of these as a group is so exciting. Homewares were a big hit, and amongst the retailers we visit is an amazing ceramic wholesaler, who sent some of us back with just about a full dinner service. Funnily I recently discovered a place to buy eyewear, which at the prices meant all the ladies stocked up on specs for the next few years!
Bali has really risen to embrace its visitors. Among my favourite restaurants are Longtime (where the head chef is from Chin Chin in Melbourne), and Mama Sans, owned by a guy from Gisborne. I wanted to try something new and had booked us all into the tasting menu at Cuca. Flagged as a ‘think outside the box’ concept, it combines casual and fine dining. I love to try different things, and this was such a treat. Nine artful courses which included stuffed marrowbone and dessert fashioned into an egg yolk which you cracked into a milk pudding. This was a wow moment, an experience that you would expect in a metropolitan city rather than tucked in the bay of an Indonesian island.
We took the opportunity to do so many lovely things – tours, spa days, bike rides, perfume-making classes, all while making the most of the beauty of the surroundings. There’s always something to see in Bali and travelling together in a minibus we were constantly spotting things; one minute someone would be calling out they’d glimpsed a monkey, someone else would be yelling to stop to take a photo of a gorgeous temple. As well as coming away best of friends, I truly believe we all felt enriched by the trip. There was so much fun and laughter, relaxation and happiness. For me the truly incredible, inexplicable thing about Bali is that no matter how many times you visit, there is always something fresh and new to find.
For more details on Soulful Escapes to Bali and Morocco go to soulfulescapes.co.nz
Bite-sized
Finger food – best described as food you usually pick up with your fingers and eat with (hopefully) not too much mess or a mess you are content to endure for the sake of eating something wonderful. Perhaps I’m thinking about the perennial favourite, sausage rolls.
There are a plethora of finger food ideas, and many truly delicious ones come out of a deep fryer, but I have let you off the hook with this and instead have come up with some that are equally delicious and relatively easy to prepare and make.
RECIPES & IMAGES KATHY PATERSON
Buckwheat Blini with Quick Pickled Beetroot
It’s best not to skimp on the sour cream – it adds great mouthfeel. You could also pop pieces of sliced smoked salmon under the pickle to make it more substantial.
When I’m working with active dried yeast, I heat the milk until very warm, but not too hot, otherwise that will prevent the yeast from activating. If the milk is too cool the yeast struggles to activate.
MAKES ABOUT 30 BLINI
BUCKWHEAT BLINI
1 cup buckwheat flour (available at Vetro Tauranga)
¾ cup plain flour
200ml milk
1 tsp honey or sugar
1 heaped tsp active dried yeast
a good knob of butter, melted, plus extra for cooking
2 eggs, separated a squeeze of lemon juice
TO FINISH
250g Tatua Sour Cream
a few sprigs of dill, picked
PICKLED BEETROOT
¹⁄³ cup sugar
¹⁄³ cup vinegar
¼ tsp mustard seeds
1 small-medium beetroot, very thinly sliced and cut into thin strips (julienne)
1 small-medium Granny Smith apple, very thinly sliced and cut into thin strips (julienne)
Indulge in contemporary cuisine, refined cocktails, and an exceptional boutique wine selection 07 348 4079 info@regentrotorua.co.nz 1191 Pukaki Street, Rotorua
To make the pickle, put the sugar, vinegar, mustard seeds and 90ml of cold water in a small saucepan over low heat and simmer until the sugar dissolves. Bring to the boil and then turn off the heat. Put the beetroot and apple in a heatproof bowl and pour over the pickling liquid. Leave to stand for at least an hour to cool and for the flavours to mingle. Cover and put in the fridge if not using straight away.
To make the blini, sift the buckwheat and plain flour into a large bowl with a good pinch of salt and make a well in the centre.
Pour the milk into a small saucepan and add the honey or sugar. Heat until warm, then remove from the heat. Sprinkle over the dried yeast and leave in a warm spot until the yeast is frothy, about 5 minutes.
Pour yeast mixture into the well in the flour. Add the melted butter, egg yolks and a little squeeze of lemon juice and gradually whisk together until you have a smooth batter (one that will fall relatively easily from a spoon). Cover and leave in a warm spot for an hour, the batter should almost double in size.
Whisk the egg whites until soft peaks form, then fold a large tablespoonful into the batter to loosen. Carefully fold in the remaining egg white.
Heat a large frying pan over medium heat (or use a barbecue hot plate) and grease the base with a little butter. Drop dessertspoonfuls of the batter into the pan, in batches, so as not to overcrowd the pan, and cook until bubbles form on the surface of each blini. Flip over and cook for a few seconds until golden brown on both sides. Repeat with remaining mixture, wiping the pan with extra butter, if needed.
To serve, drain the beetroot and apple from its liquid. Dollop sour cream on each cooled blini and top with pickle. Sprinkle over the picked dill sprigs.
Succulent Prawns Doused in Lemon Herb Butter
If you have a jar of preserved lemons in your fridge, add a teaspoon of finely chopped preserved lemon into the butter mixture to up the flavour stakes.
SERVES 6–8
75g butter, softened
1 clove garlic, crushed
1 tbsp chopped flat leaf parsley
1 tbsp chopped dill
½ tsp bittersweet smoked paprika
finely grated zest of 1 lemon
500g packet jumbo raw prawn cutlets with tail on, thawed
To make the lemon herb butter, put the butter in a bowl and beat well using a wooden spoon until it looks almost whipped. Add the garlic, herbs, smoked paprika and lemon zest and mix to combine. Taste to see if you need to add any salt.
To prepare the prawns, cut down the back of each prawn to open out (butterfly).
Heat a barbecue hot plate (or use a large frying pan), until hot. Brush prawns with some of the lemon butter (but not too much here as it tends to burn quickly), and, in batches, put on the hot plate and cook until they turn pink and are no longer translucent. Try not to overcook.
Arrange prawns on a plate. Melt any extra butter and drizzle over the prawns. Definitely serve a napkin and a finger bowl filled with warm water and a slice of lemon. Leave out a small bowl for the tail shells.
You can also finish the plate of prawns with a dusting of bittersweet smoked paprika and a few extra sprigs of dill.
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Filo Wrapped Fresh Asparagus with Herb Mayo
Asparagus and butter go hand in hand when it comes to flavour and the wrapping in filo pastry gives excellent texture.
For asparagus with a softer bite, cook on the hot plate or grill until just bite-tender (they will keep on cooking when wrapped) and put in the oven.
MAKES 12
12 fat and juicy asparagus spears, woody ends removed
2 sheets filo pastry
50g butter, melted
1 tsp Aleppo pepper flakes
½ tsp flaky salt
finely grated zest of 1 lemon
HERB MAYO
2 egg yolks
1 tsp Dijon mustard
125ml olive oil
2 tbsp lemon juice
3 tbsp finely chopped mixed herbs (I used flat leaf parsley, dill and mint)
To make the herb mayo, put the egg yolks and Dijon mustard in a food processor and process for 10 seconds. Gradually add the oil in a slow, steady stream. Add lemon juice to taste and loosen, then taste for seasoning, adding salt to mellow the oil flavour. Stir through the chopped herbs. Put into a small bowl, cover and keep in the fridge until ready to use.
Heat a barbecue hot plate or chargrill over medium-high heat. Quickly
grill the asparagus spears to just begin cooking. Remove and leave to cool.
Heat the oven to 180°C. Line a large baking tray with baking paper.
Lay out the filo pastry sheets on a clean bench and brush with melted butter. Be generous.
Cut each filo pastry sheet into 6 squares. Put a spear at the bottom of each square and roll up tightly. (You may need to trim longer spears, but I measured a spear to fit and trimmed the remaining, if needed).
Put on the prepared baking tray and brush well with the melted butter. Mix together the Aleppo pepper flakes and flaky salt and sprinkle over the filo pastry.
Put in the oven and cook for 15 minutes or until well browned and crisp.
Serve warm, sprinkled with lemon zest and the herb mayo for dipping. TIPS – Replace Aleppo pepper flakes with sesame seeds.
Anchovies and asparagus are a great combination so you could add 2-3 chopped anchovy fillets to the herb mayo.
Kathy Paterson
A plentiful herb garden, citrus trees and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist.
Named one of Aotearoa NZ’s Top 50 Most Influential & Inspiring Women in Food and Drink 2024, Kathy is a food writer, recipe developer, food stylist and photographer. www.kathypaterson.co.nz
Strawberries THROUGH THE AGES
WORDS RACHEL HART
Does it surprise you to learn that strawberries have been around since the Stone Age? Because when I read that, it blew my mind! Learning this fun fact sent me down a strawberry-shaped rabbit hole, which I’m going to take you on now.
But first, how do we even know they date back millions of years? The answer lies in all those tiny seeds. Strawberries are the only fruit with their seeds on the outside, which means they leave behind a distinctive botanical breadcrumb trail. So when archaeologists discovered fossilised strawberry seeds at prehistoric sites across Europe, it confirmed that even cavemen and women enjoyed the sweet springtime fruit.
Now let’s leave the Stone Age and jump ahead to Ancient Rome, where strawberries were associated with Venus, the goddess of love, thanks to their heart shape, vivid colour, and fleeting season. Talk about romantic! The ancient Romans also recognised the health benefits of strawberries, believing they had medicinal properties and could cure everything from gout to bad breath to kidney stones.
Fast-forward to the 16th century, when Shakespeare was fond of scattering strawberry references throughout his plays. In Othello, a strawberry-embroidered handkerchief becomes a symbol of love, fidelity, and ultimately betrayal, while in Richard III, a seemingly innocent request for strawberries masks a sinister political move.
It wasn’t until the 18th century that strawberries began to resemble the ones we know today. In France, botanists cultivated a hybrid between two wild species, creating a larger, juicier, redder fruit. This became the ancestor of the garden strawberry, the kind you’ll soon spot at the farmers’ market and greengrocer.
Modern science has proven what people throughout history long suspected: strawberries are good for us. They’re packed with
antioxidants and fibre. They’re one of nature’s best sources of vitamin C. And for every handful you eat, you get a decent dose of manganese, folate and potassium. The bright red colour comes from plant pigments called anthocyanins, which have been linked to better brain function and reduced oxidative stress. Add that all up and you’ve got a fruit that can boost the immune system, help protect against chronic diseases and even ease the symptoms of arthritis.
Luckily, understanding the science hasn’t spoilt our fascination with strawberries. Just look at Belgium, where there is an entire museum dedicated to the fruit: Le Musée de la Fraise. Or think back to 1969, when freeze-dried strawberries were packed aboard Apollo 11 as a healthy, morale-boosting snack for astronauts to enjoy on their groundbreaking journey to the moon.
These days, strawberries are a firm favourite in Aotearoa, and a welcome sign that summer is on its way. They’re one of the first fruits to show up on roadside stalls, and as soon as they do, we toss them into school lunchboxes, fruit salads, smoothies and eventually the Christmas pav.
From Stone Age foraging to Shakespearean symbolism, moon missions to morning smoothies, strawberries are more than just a fruit. They’re steeped in history, culture, and nourishment … and they’re delicious too!
Rachel Hart
Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.
RECIPES & IMAGES | EMMA GALLOWAY
Strawberry Feels
While we still have a few months to wait until fresh raspberries, blueberries and blackberries are in season, it is the humble strawberry that has our undivided attention during spring. Eaten fresh as a snack, sliced and tossed through salads, crowning pavlova, roasted or turned into crumble, strawberries are a crowd favourite with good reason.
Strawberry, LEMON + POPPY SEED CRUMBLE
I’ve used my go-to base gluten-free crumble recipe to create a spring version, studded with poppy seeds and perfumed with lemon and of course all those lovely berries! I’ve added a few raspberries alongside the strawberries, to add a little tang and extra flavour. You can just use all strawberries, but you’ll want to make sure your berries are full of flavour to begin with.
SERVES 4–6
400g strawberries, hulled and halved
150g raspberries, fresh or frozen finely grated zest 1 lemon
½ tsp vanilla extract
2 tbsp raw sugar
1½ tbsp gluten-free cornflour vanilla ice cream, to serve (optional)
Preheat oven to 180°C.
CRUMBLE TOPPING
½ cup ground almonds
½ cup brown rice flour
60g chilled butter
¹⁄³ cup brown or raw sugar
²⁄³ cup sliced almonds
1 tbsp poppy seeds finely grated zest 1 lemon
Combine strawberries, raspberries, lemon zest and vanilla in a bowl. In a separate small bowl, combine sugar and cornflour and mix well before stirring through the berries until evenly distributed. Transfer to an oven-proof baking dish.
To make the crumble topping, combine ground almonds and brown rice flour in a bowl. Grate in the chilled butter and rub in until it resembles damp fine breadcrumbs. Mix in the sugar, sliced almonds, poppy seeds and lemon zest.
Scatter crumble over the top of the fruit and bake for 30–35 minutes or until the crumble is golden and the fruit bubbling up. Serve warm with ice cream.
POLENTA PORRIDGE WITH ROASTED Strawberry + RHUBARB COMPOTE
A lovely gluten-free porridge for when you’re craving something bright and fresh, but also warm and comforting. To make this dairy-free, use a plant-based milk and coconut yoghurt in place of the crème fraîche. Use maple syrup and it’s also vegan.
SERVES 2
125g trimmed rhubarb, cut into 2cm lengths
125g strawberries, halved or quartered if large finely grated zest + juice ½ orange
2 tbsp honey, pure maple syrup or raw sugar
1 cup milk of your choice
½ cup instant polenta (I use Ceres organic quick-cook polenta)
2 tbsp Tatua Crème Fraîche or plain yoghurt (optional)
2 tsp honey, pure maple syrup or raw sugar (optional) finely chopped pistachios + dried orange slices, to serve (optional)
Preheat oven to 200°C. Combine chopped rhubarb, strawberries, orange zest + juice and sweetener of your choice in a bowl and toss to combine. Transfer to a high-sided oven-proof dish or a baking paperlined lipped baking tray and roast for 15–20 minutes or until the fruit is tender and a lovely sauce has formed. Remove from oven and set aside.
Combine milk with 1 cup water and a pinch of fine sea salt in a medium saucepan and bring to the boil. Whisk in polenta, reduce heat and cook for 3–4 minutes, stirring often until thickened. You can add a touch more milk or water at this stage if you think it needs it. You’re aiming for a lovely thick and creamy but pourable texture. Remove from the heat and stir through crème fraîche/yoghurt and sweetener, if using.
Divide between two bowls, top with dollops of compote and a sprinkling of chopped pistachios and dried orange slices, if using. Serve immediately.
Emma Galloway | mydarlinglemonthyme.com
@mydarlinglemonthyme | @tahu.ceramics
Best-selling author of three cookbooks and award-winning blogger, Emma Galloway is also a chef, photographer and budding potter. After years of living overseas, she has settled back in her hometown of Raglan, where she is inspired by the seasons and her extensive veggie garden.
Homes Built with Foresight
WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
While 80 may be the new 60 and many people are enjoying good health into their twilight years, there is good sense in planning your future home so you can enjoy an environment that will evolve as you do. It’s not just about retirement or mobility; it’s also the unexpected injury, illness or life change that affects how your home needs to function, just when the last thing you want is to face major renovations.
This is where Thorne Group come in with their extensive experience in building both accessible and future-ready homes, discretely designed to adapt over time without feeling clinical or compromised. Their clients range from young families to retirees wishing to retain independence and community contact.
David and Jane Church are repeat clients of Thorne Group, now planning a two-unit development designed to appeal to any age group while incorporating features which will ensure they are forever functional. Some two years prior to commencement, David is already discussing the build with Thorne Group’s Construction Director, Gavin Morrow.
The two seem more like old friends than client and builder. David says, “Jane and I had our current home built by Thorne Group. Throughout the construction period we experienced nothing but positives. I refer to their communication skills, team work ethic and overall quality of the final product. Our high satisfaction and the ongoing relationship have created a level of trust that made it an obvious decision to utilise them when we finally got around to building again.”
CASH, COMFORT, CONVENIENCE
David simplifies the process to three considerations: cash, comfort and convenience. Gavin studies the plans with all that in mind.
“By getting involved early in the process I can identify aspects of the design that will be cost efficient – or not, avoiding expensive surprises later,” he explains.
Comfort and convenience cover both the pleasure to be derived from the home and the ease of daily living.
David expands on this: “The reason you need to employ professionals like Thorne is that there are so many comfort considerations, including warmth, airflow, the progression of the sun, good lighting. Plus, of course, practicalities like placement and width of doorways, bathroom design, smooth flooring transitions. Also allowances for future adjustments behind the walls, maybe even electrical or plumbing modifications – all without making a noticeable difference to the design integrity and the feel of the home.”
Gavin enlarges on Thorne’s role, “It’s all about taking care of the structure and sequencing, so you don’t have to undo anything later.”
As David anticipates another smooth building process with Thorne, he comments, “The future focused features will be barely noticeable, but they will make all the difference down the line as these homes continue to meet the changing needs of their owners.”
Thorne Group to the rescue! Again emphasising the importance of involving them early, Gavin outlines their architecture and build collaboration as a genuine concierge-style service. “We handle everything from site assessments and budget feasibility to connecting you with an architect, complying with council requirements and managing the entire build. We can even help find you a site, review geotech issues and see if it is feasible to achieve what you want within your budget.”
Whether it is your first home or the home you want to grow old in, it’s worth getting to know the Thorne Group team. They have the expertise, the systems and the people. Their relationships with past clients are the proof.
Thorne Group Homes
41 Newton Street, Mount Maunganui
www.thornegroup.co.nz
Liz French
Liz’s career careened everywhere spanning London barmaid, café owner, art gallery assistant, PR, radio and television (Head of Publicity for TV3 in the 1990s), real estate, and now, part time writing. She is an active relaxer enjoying hiking, biking, improving bone density at the gym, week. She never lets an adventure pass her by but is mature enough to say “No” if it doesn’t look life
AVOID THE OVERWHELM!
A DESIGNING LIFE
Creating a home environment that looks and feels good sounds simple. Yet it is so easy to get bogged down by the myriad choices and plethora of products available today.
Consult a good interior designer and you may discover how quickly they hone in on your individuality and seem to identify your taste and style better than you can.
Lynette Lochhead is one such designer. In over 30 years in the business she has seen styles change and evolve, products improve and multiply, trends come and go and return in a new guise. The one constant that keeps her inspired is that interior design is all about people before it’s about the places they inhabit.
“I love the creativity and I love the psychology of people,” she says, reflecting on the hundreds of projects she has been involved in and the many clients who have become friends.
Lynette comes from the position that interior design is essentially creating environments and atmospheres which enhance the enjoyment of life. So while it is important to assess the space she is working with, it is vital to understand the people who will live there. “I am focused on delivering style that reflects my client, not myself,” she explains. “I want the result to speak of who they are and how they live, to be a more authentic expression of themselves than they could have achieved by themselves.” Lynette sees her role as helping people determine a vision for their style and then keeping them on track when making decisions from what can be an overwhelming array of possibilities.
Design runs in the family. Lynette is a Te Puna local whose father was a well-known landscape designer and horticulturalist. Her husband, Peter, has been pivotal in the architectural design of many homes in the area. Their adult children all have designbased careers.
‘ALADDIN’S CAVE’ OF INSPIRATION
Lynette lives and works on one of Te Puna’s most attractive roads and never tires of walking through her garden (which has featured in the biennial BOP Garden and Art Festival) to the showroom of her business, Design on James. It is not a retail space but a place to display settings featuring the furniture, textiles and accessories they can source. “In New Zealand we have exceptional exposure to global and local brands and the public may only see a small percentage of the ranges we can access,” she points out.
It's not always ‘out with the old and in with the new’, and Lynette is always mindful of what can be recycled or upcycled, mindful of spending wisely and well. Her two-hour assessment service can be a great introduction, providing an overall view and guidelines for improving a home or a living space.
Lynette values the assistance of Paula McRae who is “part of the furniture”, having been with Design on James for over 20 years. They have worked on everything from one room to an entire house, from new homes to renovations. And across such a gamut of styles it’s hard to believe they were all created by the same team. A quick look at completed projects on the website reveals flair in contemporary, character and classic, luxe and laid back, beachy and country, minimal and maximal, new and renewed.
Lynette also values her relationships with others in the field, especially her preferred kitchen designers. “Kitchens especially, often need the input of a specialist.”
As Lynette appreciates art and has always supported artists, she is able to recommend work or have it commissioned. “If there is one thing many get wrong it is scale, especially in choosing art. Bigger can be better, less can be more,” she says, delighting in helping her clients make brave choices.
Lynette leads a full life. She’s in a book club, a food appreciation group, travels, and now treasures her time with her grandchildren. But life will never be too full for interior design. “If I didn’t do this, I might have to spend more time on housework and gardening,” she laughs. “Design on James is my happy place.”
Design on James 24 James Road, Te Puna, Tauranga (open by appointment) www.designonjames.co.nz
Artichokes
WORDS LYNDA HALLINAN
Globe artichokes immediately make me think of Beyoncé. Not because these Mediterranean delicacies boast buxom buds with an impressive booty and a high-maintenance reputation, but because I can never harvest them without humming along to Beyoncé’s hit song Single Ladies.
When I was a single lady, I ate globe artichokes all the time. Why? Because when you live alone and only have your own appetite to sate, you can afford to spend an evening harvesting, trimming, peeling, steaming, plucking, slurping and scooping out every morsel of those tender hearts to dip in garlicky butter or herbal vinaigrette. Globe artichokes are more than a meal. They’re a messy lesson in mindfulness best served with a flute of ice-cold champagne and a big bib.
Known botanically as Cynara cardunculus var. scolymus, globe artichokes are cousins of the cardoon and one step removed from the daisy family. They’re thistles, of a sort, and if you don’t eat the immature flower buds, they’ll eventually unfurl to reveal a plush purple landing pad that bumblebees dive headfirst into.
In the garden these towering perennials, with leaves of jagged silver topped with architectural thistle flowers, add such statuesque drama to the back of perennial borders that they’re worth planting for their ornamental beauty alone. Perhaps this explains why I grew globe artichokes for years before I ever attempted to actually eat one.
Like asparagus and strawberries, artichokes are one of the few edible harbingers of spring. Established plants are already budding up, but it doesn’t take long for new seedlings to get cracking. Garden centres sell individual potted plants (look in the herb section) and, if you get them in the ground now, you’ll get your first crop by midsummer. The central bud is always the biggest, with smaller secondary buds forming down the stem.
Choose a sunny, sheltered spot, dig in slow release fertiliser prior to planting, and allow each plant a full square metre of soil once established. Keep artichokes well-watered, especially in dry summers, or aphids will descend to suck upon their concentrated sap.
If you have room for a whole bed of artichokes and are prepared to be patient, sow a packet of seed. Choose from Artichoke Imperial Star F1 (from Kings Seeds and Egmont Seeds), Green Globe (Kings Seeds) or seek out heirloom varieties such as Purple de Jesi (koanga.org.nz) or Violetto Precoce (italianseedspronto.co.nz). The
large seeds germinate reliably in pots or trays and your seedlings will be ready to transplant within a couple of months. Young plants go on to produce half a dozen buds by the end of their first season, before ramping up production significantly the following year.
When growing globe artichokes from seed, expect to see significant variation in the shape, size and spikiness of the first crop of edible buds. Some will be pointy or oval, others round or flat-headed. A fair proportion will grow spines from the tips of each of the green scales that enclose the heart of the bud. My advice is to get rid of every prickly performer, as stabbing your fingers while harvesting hurts like hell!
It’s important to pick artichokes when they are youthful and firm and the triangular bracts are still tightly clasped together around the bud. Once they start to loosen up, the hairy choke inside will have formed, in preparation for flowering, and they’ll be no good to eat.
Even more important: always wear gloves while harvesting and trimming globe artichokes, as the cut stems release a bitter compound known as cynarin which plays havoc with our taste receptors, leaving a nasty metallic taste on the tongue.
Lynda Hallinan
Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life in the foothills of the Hunua Ranges, where she has turned a former sheep paddock into an organic no-dig vegetable garden at Sweetgum Cottage. Her garden is open to the public by appointment.
Vinegar
– THE ULTIMATE ACID DROP
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Salt, fat, acid and heat are the four pillars of cooking. Master all four and anything you cook will be delicious.
While many home cooks understand the role salt plays in enhancing flavour in their food, I would argue many are still too timid, concerned about health, but I will save my lecture on salting food properly when cooking versus having salt on the table for another time.
While fat is having a renaissance, many amateur cooks don’t understand the flavour fat generates. You just have to look at the Heart Foundation or Weight Watchers meals where fat has been stripped out and thus the flavour. The result is the need for lots of sugar and salt. But I digress again!
For me, heat is a skill to be mastered, often through trial and error. Understanding the ingredient and how different forms of heat will result in different outcomes is an ongoing skill.
Then there is acid, the element most home cooks completely disregard. Ask a chef their favourite ingredient and it will often be a lemon. Samin Nosrat explains the genius of acidity in her book, Salt, Fat, Acid & Heat when she explains just what makes food
mouthwatering. “Foods that are the most enjoyable to eat cause our mouth to water – that is, to produce saliva. Of the five basic tastes, acid makes our mouths water the most … Acid, then, is an integral part of many of our most pleasurable eating experiences.”
Cultures around the world understand that acid has this effect on the taste of our food, not to mention its power to tenderise and preserve food, which is why you see vinegars used in almost every cuisine.
Derived from the French phrase ‘vin aigre’, meaning sour wine, vinegar can be made from more than grapes. Rice, grains, apples and even coconut make wonderful vinegars.
And while the French word may imply that vinegars are made from bad juice, this is far from the truth. In fact, the best vinegars are made of superior ingredients and fermented with intention. The result – a pantry powerhouse that accentuates any food it touches.
Vinegar will brighten otherwise bland soups and gives stews more depth. Use vinegar to deglaze a pan or roasting dish; this will add more flavour than water and saves your wine for drinking.
Vinegar can also be used to lighten up cake batters to make for an airier crumb and stabilise egg whites when making a pav. Vinegars are even being used in trendy non-alcoholic drinks, like shrubs.´
TYPES OF VINEGARS
WHITE VINEGAR - This clear variety is the most basic of vinegars. It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water.
With its intense, sharp flavour it’s often used in pickles, tomato sauce etc. In my kitchen it is most used when poaching eggs.
White vinegar is also excellent for cleaning. Mix with baking soda, it creates a foaming solution that will
TIP – pick your vinegar based on the cuisine you are cooking; for instance, Japanese food calls for rice-based vinegars. Use this theory when buying vinegars too. A region’s vinegar should reflect what is grown there, think wine vinegars from Italy and France, sugarcane vinegar from the Philippines and Caribbean, or malt vinegar from Britain.
remove grease and baked-on food from pans. White vinegar also has other uses around the home. It can soften laundry, clean and de-scale a coffee maker and help to keep flowers fresh.
WINE VINEGAR - Made of wine that is allowed to ferment until it turns sour, wine vinegar has many uses. It's an ideal ingredient in salad dressings, sauces, slow braises, marinades, reductions, and pickling.
While you can get generic red or white wine vinegar, you might want to experiment more with specific grape varieties, like merlot wine vinegar or chardonnay vinegar.
CHAMPAGNE VINEGAR - Champagne vinegar is made from, you guessed it, Champagne that has been fermented. It has a light flavour, which is both tart and sweet. Champagne vinegar tastes great on salads, braised pork and chicken.
BALSAMIC VINEGAR - Not all balsamic vinegars are the same. Authentic balsamic vinegar will be labelled Aceto Balsamic Tradizionale and will have a D.O.P
(Denominazione d'Origine Protetta) stamp. To conform to these EU rules, traditional balsamic vinegar can only be made from grape must (juice) from grapes grown in the Modena and Reggio Emilia regions and contains no other ingredients.
There are many producers around the world making perfectly delicious versions of balsamic vinegar, but there are also many creating cheap and nasty ones! You can spot these by checking the ingredient list. If it contains sweeteners and thickeners and makes no mention of grape must, this is little more than a dark vinegar and you should avoid. (I wrote extensively on balsamic vinegars in our Summer 2024 edition which is also available on our website.)
APPLE CIDER VINEGAR - Apple cider vinegar, as its name suggests, is made from apples. It is often exulted for its health benefits, from aiding digestion to restoring volume to your hair. I can’t think of anything worse that starting my morning with a shot of ACV, so prefer to use it in salad dressings or to braise pork chops. The apples make for a tart but fruity flavour.
RICE VINEGAR - Rice vinegar, or rice wine vinegar, is made from fermented rice wine. It has a sweet, delicate flavour and is less acidic compared to many other vinegars. The colour of rice vinegar can vary depending on the bottle's country of origin, ranging from clear to brown to red and even black shades. This type of vinegar is mostly used in Asian recipes, including sushi, stir-fry, salads, noodles and vegetables.
SHERRY VINEGAR - Sherry vinegar is made from sherry wine in the Cadiz province of southwestern Spain. It is naturally fermented and aged for at least six months and up to ten or more. Such careful ageing creates a deep, complex vinegar. Use as a twist in dishes you would balsamic vinegar.
MALT VINEGAR - Malt vinegar is made from malting barley. I grew up with Dad having it on his fish ‘n’ chips, which makes sense now I know that it comes from a beer-loving, malt-growing country. It’s also the best vinegar to use when making another English classic, pickled onions.
COCONUT VINEGAR - If you can't get your Asian recipes to taste just right, it might be because you don't have coconut vinegar, a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes.
Vetro has a wonderful range of vinegars, from authentic balsamic vinegar to apple cider, champagne, and sherry vinegars.
Vetro Tauranga, 111 Third Avenue, Tauranga
I love vinegar. My Dad doused cucumber and tomatoes with vinegar when I was a kid, and I didn’t take much convincing to love it too.
Now I appreciate vinegar’s versatility to balance and elevate other flavours, and I add a splash or squeeze of something sour into almost everything cook. Sherry vinegar is my most recent darling of the sour family. Made from Spanish sherry, it has a slightly sweet, almost nutty yet clean flavour that is really something special. It’s a little splurge compared to the standard supermarket line up, but a little goes a long way and you’ll enjoy a bottle for a long time. Here I’ve used it in two dishes that hero spring vegetables, one hot, one cold. Pick up a bottle from Vetro and better supermarkets and give it a try.
Amber Bremner | Quite Good Food www.quitegoodfood.co.nz
Amber Bremner is a Hamilton-based food writer and photographer, author of cookbook Simply Veg and popular plant-based food blog Quite Good Food A champion for food that’s good for both people and planet, Amber’s recipes are globally inspired, family-friendly and full of flavour.
21-30 MARCH 2026
SPRING VEGETABLE SALAD WITH SHERRY VINAIGRETTE
This spring salad is a delight, crisp and refreshing with the sweet and peppery flavours of fennel, snow peas, radish and rocket, dressed with a lip-smacking sherry vinaigrette. Mild cannellini beans add a bit of protein and make the salad more substantial. I love radish microgreens, which are easy to grow at home or buy from farmer’s markets and some supermarkets (but you can leave them out if you prefer). If you have one, use a mandolin to slice the fennel and radish thinly, otherwise just go as thin as you can with a knife.
SERVES 4
SHERRY VINAIGRETTE
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar (available at Vetro)
1 tbsp shallot or red onion, very finely chopped
1 tsp Dijon mustard
1 tsp maple syrup
½ tsp fennel seeds
¼ tsp salt
good grind of black pepper
SALAD
1 fennel bulb, root end trimmed and very thinly sliced handful of snow peas (about 12), halved diagonally
3–4 radishes, tops and bottoms trimmed, and very thinly sliced 1 x 400g can of cannellini beans, drained and rinsed
handful of baby rocket handful of radish microgreens (or add sprouts, or more rocket)
Start by making the vinaigrette. Toast the fennel seeds for a minute or two in a dry frying pan until fragrant, then grind in a mortar and pestle (or give them a bash with something heavy). Shake all vinaigrette ingredients together in a sealed jar.
Put all salad ingredients into a large bowl, pour over the dressing immediately (to prevent fennel from browning) and use your hands to toss everything together. Serve immediately.
From mezcal to local markets, ancient sites to trying our hand at making tortilla. Join Vicki as we explore the heart of Mexico.
Extend your trip with 4 nights relaxing in Tulum where we will swim with turtles, visit Chichen Itza and relax by the pool with a few cocktails.
$7995 pp twin share
Learn more at tasteoftours.com
ROAST BABY CARROTS WITH SHERRY VINEGAR GLAZE
These sticky roasted baby carrots are super easy to make and full of flavour, with a Spanish inspired glaze of sherry vinegar and olive oil, cumin and smoked paprika, lightly sweetened with maple syrup. Grab gorgeous multicoloured baby carrots from farmer’s markets, or find a bag of supermarket baby carrots which will also do the job perfectly well. You might need to double the recipe because these are really moreish and you might find your appetite for carrots is bigger than expected!
SERVES 4
500g baby carrots, washed and tops trimmed
GLAZE
2 tbsp olive oil
2 tbsp sherry vinegar (available at Vetro)
1 tbsp maple syrup
1 tbsp cumin seeds
½ tsp smoked paprika
½ tsp salt
good grind of black pepper
TO FINISH
Approx. 2 tbsp roasted almonds, finely chopped
Approx. 2 tbsp parsley, finely chopped
Lemon zest
Preheat oven to 220°C fan bake (or 240°C conventional oven).
Put baby carrots in a roasting dish.
Mix glaze ingredients together, pour over carrots and use your hands to make sure they’re evenly coated.
Roast for about 20 minutes, giving the carrots a shake every now and then, until tender and charred around the edges.
Pile onto a serving plate and sprinkle with almonds, parsley and a scattering of lemon zest.
WORDS & IMAGES FIONA HUGUES
My feathered flock brings me endless joy, and it’s no secret that I completely adore my chooks.
For a couple of decades now I’ve fancied them, raised them, named them, and relished in their noble egg-laying careers. They’ve raised me heritage breeds from other mothers, hatched random orphaned eggs and they’re brilliant recyclers of my organic kitchen waste. But let’s face it, loving chickens doesn’t stop me from hankering for a good poultry recipe, and I regularly feature their cousins trussed, dismembered, torn and chopped in my kitchen.
Alas, of late I’ve been slammed with work projects and my time to conjure a golden blistering bird in the oven or searing delicious chunks in a pan to great length has been scarce, literally like their teeth. So, get ready to meet two of my favourite fresh ingredient recipes at the moment to make last-minute with the humble ol’ supermarket rotisserie chook – each one a tribute to new season flavours and both to the birds outside my window and to the array of flavourful possibilities they inspire.
NOTE – These two recipes feature ingredients that benefit from a bit of salt to enhance their crunch. Bathe your chopped celery in an icy solution of four cups of water and two tablespoons of salt for ten minutes then drain. For cucumbers, smash or chop them and toss in salt. The salt will draw out moisture, so set them in a colander for 30 minutes to drain. Lightly rinse if you prefer and press the last bit of moisture out on paper towels before using.
Fiona Hugues | Born in Hamilton, multiinternational award winning food stylist & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horseback. After Hillcrest High School, Elam School of fine Arts took her to Auckland where she now resides on a rural property with her French husband, teenage children & a plethora of animals. From photographing food, art directing commercial campaigns to designing restaurants, her creative skills have encompassed a multitude of genres. Named one of Aotearoa New Zealand’s TOP 50 Women in Food and Drink to watch in 2024 she brings the beauty of food, the joy of eating and art of making things look good to her many clients, and these pages.
SALAD WITH GREEN THINGS
“Eat your greens,” they say. Ok then, sweetheart, here’s my leafy culinary answer to all the parents and preachers of wellness and virtuosity saying such things. This recipe is literally a stand back and biff all the green things you can get your hands on in a bowl together with a balance of chooky nut protein for good measure, all doused in my trusty creamy mustardy dressing. It’s very adaptable, so get creative with what veg you fancy and don’t hesitate adding fruit because, as you know, I’m a huge advocate for fruit in savoury dishes, simply because it’s nearly always damn delicious.
INGREDIENTS ARE APPROXIMATE, AND THE DRESSING WILL KEEP IN THE FRIDGE FOR A WEEK.
as many torn bits of roast chicken as you fancy, boneless
1 cup chopped celery
½ cup or so green grapes
½ cup walnut halves, gently toasted
1 sliced avocado
½ green apple, sliced handful of green leaves (I used lettuce here but spinach, rocket, celery tops or shaved cabbage all work just as well)
4–5 Medjool dates, pitted & sliced small handful of blanched baby peas
(I’d have loved some chopped spears of asparagus in here too but at time of writing still none to be found.)
FOR THE DRESSING
1 heaped tbsp seed mustard
½ clove garlic, crushed
¼ cup Champagne or good white wine vinegar
flaked salt & fresh ground pepper
¹�³ cup Tatua crème fraiche
1 tbsp runny honey
½ cup olive oil / to taste
Whisk everything together except for the olive oil. Once everything is well combined, drizzle in the olive oil to taste. Store in the fridge.
Put all your greens and fruit in a bowl, pour over dressing and toss to coat everything well.
Lay on a platter and top with the torn chicken and a sprinkle of toasted walnuts. Devour with a crisp glass of wine and some crusty bread.
NOODLE SALAD WITH SOY EGGS
This salad has elements that take a little time to prepare but those bits keep in the fridge for longer so you can easily get organised a day or two before. The feature ingredient here behind the chook and eggs is cooling cucumber, as this dish packs some heat. If you can’t get any, step away now until you can find some as you’ll need them to put out the potential fire.
ROAST CHOOK’S BITS & PIECES
broccolini stems blanched, or chunks of steamed regular broccoli 3 cups or so chopped telegraph and smashed baby Lebanese cucumbers
5–6 free range eggs, soft boiled 6 minutes, cooled and peeled 1 x spring onion, sliced sprinkle of toasted sesame seeds
FOR THE SOY EGGS
1 cup light soy sauce
¾ cup of mirin
FOR THE SOBA NOODLES
1 packet soba noodles, cooked al dente
2 tbsp Thai curry paste (red or yellow)
1½ cups coconut milk
½ cup crunchy peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
lime juice to taste
FOR THE CHILLI DRESSING
1 garlic clove, crushed
1 tsp fresh ginger, grated
1 tsp sesame oil
¼ cup chilli crisp (I use Lao Gan Ma [Old Godmother] brand from the supermarket / Asian stores)
2 tbsp soy sauce
finely grated zest and juice of a lime
2 tbsp runny honey
The day before, make your soy eggs. Place your peeled boiled eggs inside a plastic bag inside a small bowl. Pour over the soy sauce mixed with mirin and squeeze out the air from the bag so the eggs are all submerged. Seal and place in the fridge for at least four hours or ideally overnight. Once drained, the eggs will keep in the fridge for three or four days.
The soba noodles take a little time too, so make these ahead if you can, or at least have them cooked and ready. (Tip – rinse in cold water and toss in a little oil after you’ve cooked and drained them to stop them sticking if you’re not eating straight away.)
In a fry pan over medium heat cook your curry paste for one minute to bring out the aromas. Flop in the coconut milk, followed by the other ingredients. Let it bubble for a minute, whisking until combined. Adjust seasoning with lime juice and flop in the cooked noodles. Toss to coat. These noodles aren’t meant to be hot so remove from heat and set aside or store in a container in the fridge for up to a week.
Sort your chilli dressing by combining all the ingredients in a jar and shaking to combine.
Prepare your cucumber as above and then assemble your salad.
Lay the cucumber out with the broccoli. Tear up your chook bits and lay them down. Add a decent twist of the soba noodles and nestle in some of the halved soy eggs. Pour the dressing over the chook and greens. Sprinkle with sesame seeds and sliced spring onion. Add a squeeze of lime for added freshness. (I forgot to photograph some cut lime on the side of my salad here because, hey, slightly frazzled and busy … Too bad I’ve mentioned it here, so soldier on! Bon appétit!)
Yoghurt is so much more than something you spoon over your cereal or add to that morning smoothie! It is a versatile ingredient that can be used to help bind, bring together and even make foods rise. Raglan Food Co. coconut yoghurt is also dairy free, so if you are catering for vegans or those who can’t stomach dairy it becomes even more helpful!
Roast Vegetable Salad
WITH CRISPY CHICKPEAS AND HERBED YOGHURT DRESSING
A roast vegetable salad is the perfect solution in spring when you are hankering for a salad but the price of cucumber and tomatoes can still be up there. Below are the veg I love to use, but tweak it to what you have, like or what’s in season. Eggplant, beetroot, asparagus, fennel and cauliflower are all great roasted! The yoghurt dressing will be thinner when just made than if allowed to sit in the fridge for a few hours. So if you want to drizzle over the salad, make the dressing just before you serve the salad. If you want to place the dressing on the bottom of the dish and plate the roast vegetables on top, make the dressing ahead of time.
1 small kūmara
1 medium potato
1 carrot
1 red onion
½ a broccoli
1 capsicum
1 zucchini
extra virgin olive oil or avocado oil
salt
Chop the vegetables into similar sizes for even baking. I aim for around 1 cm pieces. Toss the chopped kūmara, potato and carrot in a little oil and season with a generous pinch of salt. Place on a baking dish and bake for10 minutes.
Place the remaining (softer) veg in the same bowl with a little oil and another pinch of salt and add these to the baking tray, continuing to cook for a further 10–15 minutes or until the vegetables are cooked.
DRESSING
1 large garlic clove
3–4 generous handfuls of soft herbs (I like Italian parsley, dill, mint and coriander. Basil and chives will work too)
1 spring onion
1 tsp capers
juice of 1–2 lemons
1 tbsp tahini
½ tsp salt
1 cup Raglan Food Co Greek yoghurt
Place all the ingredients, except the yoghurt, in a blender and blend to form a puree. Add the yoghurt and blend until combined.
CRISPY CHICKPEAS
The addition of these crispy chickpeas adds some protein to this salad, making it a complete meal. I admit these are a bit of a faff, but they are very moreish and a great snack or crispy addition to salads.
1 tin chickpeas
extra virgin olive oil or avocado oil
1 tsp za’atar (available at Vetro)
Drain and rinse the chickpeas. Place them in a clean tea towel and rub to loosen the skins of the chickpeas. Now this is the tedious bit –remove all the outer skins of the chickpeas.
Toss with 1–2 tbsp of oil and the za’atar. Place on a baking tray and bake at 180°C for 20–30 minutes, or until the chickpeas are crispy. Shake the tray every 10 minutes while they are cooking.
Once cooled, store in an airtight container to keep fresh.
FOR THE FLATBREADS
These are great served with this salad to make it a complete meal, but they are also a handy recipe to have up your sleeve for BBQ season and beyond.
2 tsp active yeast
1 tsp sugar
¼ cup warm water
2 cups flour
1 tsp salt
¾ cup Raglan Food Co Greek yoghurt
Activate the yeast by placing it in a mixing bowl along with the sugar and warm water. Mix well and allow to stand for 10 minutes until foamy.
Add the flour, salt and yoghurt and mix. If using a stand mixer, attach the dough hook and knead for 10 minutes. If doing by hand, once you have formed the dough into a ball, place it on a floured bench and knead for 10 minutes.
Place the dough in a clean bowl, cover and place in a warm spot to rise. You want it to double in size.
Divide the dough into eight pieces. The easy way to do this is to cut it in half and then each piece in half, and these in half.
Heat a griddle or cast iron pan (or the hot plate on your BBQ). Roll each piece into a round approx. 15 cms and place in the hot pan. When it begins to puff up, flip to finish cooking the other side. If you want you can brush the hot flatbreads with a flavoured or good quality olive oil and sprinkle with sea salt. Or leave as is. I wrap them in a clean tea towel to keep warm as I continue to cook the others.
Cauliflower Pakora
These wonderful fritters are a perfect snack with a beer. Gluten free, vegan and delicious, they will satisfy everyone!
Add some fresh curry leaves to the deep frying oil for added flavour and a crispy delicious garnish.
I served them with Jenny’s Kitchen tamarind sauce mixed with a cup of Raglan Food Co Greek yoghurt, but you could also use the Herbed Yoghurt Dressing from the recipe on the previous page.
1 cup rice flour
1 cup chickpea flour
1 tsp baking powder
1½ tsp salt
1 tsp ground coriander
1 tsp cumin
1 tsp curry powder
1 cup Raglan Food Co Greek yoghurt
1 cup water
2 garlic cloves, finely chopped
1 green chilli, finely chopped (optional)
1 onion, diced
3 cups cauliflower, finely chopped
deep frying oil
curry leaves
In a bowl, mix together the rice and chickpea flours, baking powder salt and spices. Add the yoghurt and water to form a batter, then mix in the garlic, chilli (if using), onion and cauliflower.
Heat the oil to 180°C, adding some curry leaves in to flavour the oil. When the curry leaves have crisped, scoop these out with a slotted spoon and place on some paper towels to drain. In batches carefully drop tablespoonfuls of the fritter mix into the oil and cook until golden brown and floating to the top. Drain cooked fitters on the paper towels and season with some flaky salt.
Serve warm with cooked curry leaves and your choice of dipping sauce.
Bircher Muesli
I love this recipe. I often double or triple it, making a week of easy, nutritious breakfasts.
SERVES 2–3
1 cup rolled oats
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp chia seeds
1 tbsp sliced almonds
3 tbsp dried fruit (I love raisins and apricots)
½ cup apple juice
1 apple, grated
1–1½ cups Raglan Food Co yoghurt (I used the vanilla bean flavour)
Mix together the oats, and pumpkin, sunflower and chia seeds with the dried fruit and almonds. Add the apple juice and allow the muesli to soak for a few hours, or overnight.
Mix in the grated apple and yoghurt and serve.
Christmas Cakes
RECIPES & IMAGES JULIE LE CLERC
For me, there’s something undeniably special about the time-honoured tradition of making a Christmas fruitcake. While it’s advisable to do this as early as October – or even late September – it’s not just about getting ahead; it’s about giving the cake time to mature and develop deep, complex flavours.
A proper Christmas cake is packed with dried fruits, nuts, spices, and a generous splash of booze – brandy, rum, or whiskey are popular choices. The magic happens as the cake ages, because the most pleasing flavours take time. Over numerous weeks, the cake needs to be regularly ‘fed’ with a little more alcohol, keeping it moist while intensifying the flavours.
This slow, thoughtful process is part of what makes English-style Christmas fruitcakes so special. It’s a ritual of patience in a season that’s often rushed. Baking it early allows the cake time to settle, evolve, and become something truly celebratory. It’s also practical – come December, when the festive season kicks into high gear, the cake is already resting and ready, leaving you free to focus on all the other seasonal preparations and festivities.
While the tradition may feel old-fashioned to some, it’s quietly making a comeback among modern bakers who appreciate the slow-food mindset and the sense of connection and anticipation that comes with making something well ahead of time. Baking a Christmas cake in October is more than ticking off a to-do list –it’s a delicious, fragrant promise of celebrations to come.
And when Christmas finally rolls around, there it is – beautifully aromatic, dark, rich, and delicious. Some love it plain and rustic, others go all out with a snowy layer of icing. Either way, slicing into a well-aged fruitcake is like unwrapping a present – dense with fruit, spiced just right, and filled with the kind of flavour that only comes with time.
CONVERSION FROM ROUND TO SQUARE CAKE TINS OR VICE VERSA
Use a round cake tin that is one size larger than a square tin for any given recipe. For example, a 20-cm round cake tin converts to an 18-cm square tin. Bear in mind that cakes in square tins may take a little longer to cook, so adjust the timing and check regularly towards the end of the cooking time.
HOW TO STORE FRUITCAKES
Wrap in greaseproof paper (not plastic wrap, as this can make the cake sweat and attract mould), and then in foil. Store in a cool, dark place.
Julie Le Clerc is a former cafe owner and chef turned food writer, stylist and photographer. She loves creating doable, flavour-driven recipes inspired by seasonal local produce and assorted world cuisines. Julie has written a bunch of best-selling cookbooks that reflect her cafe background, love of baking, and culinary travels. When she’s not in her own kitchen, you’ll find her dreaming about inspiring destinations, near and far, or off on an eating adventure.
Julie Le Clerc
Traditional Christmas Cake
Even though fruitcake is traditionally shared at Christmastime, I’ll happily make one at any time of year because I can’t resist the rich, fruity flavours. As it lasts so well, it’s great to have on hand to simply slice off slivers and enjoy with a nice cuppa.
300g raisins
300g sultanas
200g chopped pitted dates or prunes
200g currants
½ cup dry sherry
250g butter, softened
1¼ cups firmly packed brown sugar
4 large eggs
¼ cup orange marmalade
2 tbsp treacle
35g raw almonds, chopped
1½ cups plain flour
½ cup self-raising flour
1 tbsp cocoa powder
1 tbsp mixed spice
70g whole raw almonds, to decorate (optional) brandy or whiskey to 'feed' the cake
To make this cake, you will need to start preparations the day before. Place all the dried fruit in a large bowl. Pour over the sherry and stir to combine. Cover bowl with a clean cloth and leave fruit to soak for 24 hours, stirring once or twice over this time.
Next day, preheat oven to 150°C conventional (130°C fan bake). Grease a deep-sided 20-cm round cake tin and line the base and sides with a double thickness of baking paper. The paper should come up higher than the sides of the tin. Wrap a layer of brown paper around the outside of the cake tin to protect the cake from over-browning and drying out during the long baking time. Tie in place with kitchen twine.
Place butter and sugar in a large mixing bowl and beat with an electric mixer until pale and creamy. Beat in the eggs, one at a time (the mixture may split at this stage but will come together later). Add the marmalade, treacle, chopped almonds, and the soaked dried fruit, and stir to combine.
Sift flours, cocoa and mixed spice over the fruit mixture and stir to combine. Spread mixture evenly into prepared tin. Drop the tin from a height onto the bench to settle the mixture and avoid large air bubbles in the finished cake. Decorate with whole almonds, if desired – though if you plan to ice the cake then it’s best to leave the almonds off.
Bake, uncovered, for 3½–4 hours, or until a skewer inserted in the centre comes out clean. Remove from the oven to cool in the tin.
Once cold, ‘feed’ the cake by making small holes in the top and bottom with a skewer, then drizzle with a couple of tablespoons of brandy, or whiskey. Wrap the cake up and store in an airtight container. You can now ‘feed’ it at odd intervals – say every 1–2 weeks – until you need to ice or eat it.
Last-Minute Fruitcake
This dairy-free fruitcake has wonderful flavour and is extra moist due to the use of oil instead of butter. The oil also gives the cake good texture which means, unlike classic fruitcakes, it cuts well, even when freshly made, making this a good last-minute option if you didn’t manage to bake a cake in October. I sometimes make two small cakes, which are a nice size for gifting.
½ cup orange juice
½ cup dry sherry (or more orange juice if you prefer an alcohol-free cake)
¾ cup sunflower or grapeseed oil
1 kg mixed dried fruit (I like to use equal quantities of raisins, sultanas and currants)
¾ cup firmly packed soft brown sugar
2 tbsp treacle
½ tsp baking soda
finely grated zest and juice of 1 lemon
4 large eggs, lightly beaten with ½ tsp salt
2 cups plain flour, sifted
1 tsp cocoa powder, sifted
1 tbsp mixed spice
70g whole raw almonds, to decorate
Preheat oven to 150°C conventional (130°C fan bake). Grease an 18-cm square cake tin (or two 13-cm square tins), and line the base and sides with a double thickness of baking paper. The paper should come up higher than the sides of the tin. Wrap a layer of brown paper around the outside of the cake tin to protect the cake from over-browning and drying out during the long baking time. Tie in place with kitchen twine.
Put the orange juice, sherry, oil, dried fruit, brown sugar and treacle in a saucepan. Bring mixture to the boil then turn down the heat and simmer very gently for 10 minutes, stirring often, so the fruit softens. Remove pan from the heat and stir in the baking soda. Set aside to cool to room temperature.
Stir in the lemon zest and juice and the beaten eggs to combine. Sift flour, cocoa and mixed spice over the mixture and stir to combine. Spread mixture into prepared cake tin and smooth the surface. Arrange almonds on the surface of the cake.
Bake large cake for 3 hours (smaller cakes for 2 hours), or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. This cake will last well for 3–4 weeks if stored in an airtight container in a cool place.
Kindness
ONE TREAT AT A TIME
WORDS MEGAN LYON | IMAGE ASHLEE DECAIRES
Bring to mind if you will, a stack of pillowy pinwheel scones, made with goat’s cheese and dried tomatoes; peanut butter crispies packed with Whittaker’s chocolate and rice bubbles; an oaty caramel ANZAC slice.
These delectable treats have all recenty come from the kitchens of La Cave owner Brigid Sullivan for the Waikato chapter of charity Good Bitches Baking (GBB). Brigid became involved a year ago having heard about it online via the Cambridge Grapevine. The national charity was founded in Wellington in 2014 by two friends Nicole Murray and Marie Fitzpatrick whose concept was to let people going through a tough time know that others in their community cared. This began with Nicole’s personal experience of a tough time when somebody, still unknown, left a warm buttery cheese scone at her desk.
GBB operates across the country and has a bitch management system for all volunteers where they can manage their own information on a database which generates a roster. There is a committee of four who manage the Waikato chapter, make necessary manual adjustments and offer any on the ground support. As any baker knows, regardless of experience, sometimes things can go awry in the kitchen, so a contingency plan always exists.
Brigid is impressed with the set up of GBB, as the system runs very efficiently, particularly the online portal which is designed to allow flexibility around other commitments. She is on a roster for the Waikato chapter to provide a box of baking every week which is labelled with ingredients and includes a personal message. Brigid does a bake and drop before 9am before heading into La Cave and has regular recipients that include Age Concern, Blind Low Vision NZ and the Stroke Foundation. Across the Waikato chapter there are currently 380 volunteers giving to 72 recipients which equates to 100 boxes of baking per week. By comparison in Rotorua there are 39 volunteers and 11 recipients.
Brigid finds it easy to coordinate her time, responding to a monthly survey where she picks her days, and if she has capacity
will fill an extra slot. She has learnt a few tips to make the process easier, such as always having a batch of frozen cookie dough ready to go. At times she will make use of her commercial kitchen, set up at the back of the Le Cave store, and stock she carries, such as quality chocolate, which behaves as it should in her recipes.
For Brigid the appeal is twofold – being creative and to give back. “I’m quite passionate about baking, and I like trying new recipes and experimenting, so it’s a good outlet for that.” Brigid believes the organisation is very good at creating a community for their volunteers through the private Facebook group page, particularly where messages of appreciation are shared. There are also forums for people to swap recipes and share creative solutions to issues like the current astronomical price of butter, such as using oils as a substitute.
Across town in Rototuna, Fleur Cook is bustling in her kitchen enjoying being creative decorating a batch of biscuits. “I love biscuits. I love decorating. It's my thing at the moment,” she enthuses. Fleur’s title is Head Bitch of the Waikato Chapter of GBB and she devotes her considerable energy to leading the chapter and managing the extensive network of volunteers and recipient organisations across the Waikato. She is highly organised and brings her own flair to running the chapter. Over the past two years, she has expanded the original Hamilton chapter to include several subchapters, requiring a rename as the Waikato chapter, and she enjoys the challenges in establishing other GBB initiatives in the Waikato, such as involving schools in the programme, to give their baking purpose and see the difference out in the community.
Fleur and some volunteers have recently completed the second iteration of GBB Prison Bake programme at Waikeria Prison, which has been heartfelt. The programme is about learning to bake some simple recipes, but more importantly it presents ideas around the act and impact of kindness. Fleur says it has been one of her most rewarding experiences. “It is quite raw. Recently one of the men said that for somebody to have done that for him and that he had in turn been able to give an act of kindness to a complete stranger filled him with an emotion that he had never felt before.”
Stacey Rimene, Head Bitch of the Rotorua chapter, also leads with kindness and is proud of the growth since its inception four years ago. After she moved back from Australia she saw a news segment highlighting different volunteering opportunities around Aotearoa and GBB stood out straight away. “I loved the mission and how it offered a way to give back that suited me perfectly. As an introvert with a busy work schedule, it was the ideal way to help others from the comfort of my own kitchen and on my own time.” Stacey loves to work with the seasons and she cites a savoury muffin recipe acquired from the GBB network as her go-to. “Such an easy recipe and very tasty!”
Stacey points out that the more volunteers GBB has the more kindness can be shared with people and organisations who really need it. “Whether you're a seasoned baker or just starting out, if you’ve got a love for baking and a heart for helping others there is a place for you within GBB.” One of her most meaningful experiences has been the Sweet as Hapori programme, which started in a residential rehabilitation centre. This programme sees a few volunteers baking alongside residents every week building trust and connections. “These sessions were incredibly rewarding – for us and for them. In some cases, residents had previously received baking through GBB, and now they were the ones baking for others. That full-circle moment was deeply emotional and a powerful reminder of the impact this community can have.”
One cannot underestimate the power there is in sharing these gestures of kindness to create a lasting impact. For Stacey it is the no-strings-attached kindness that really sets GBB apart. “It’s about being part of a supportive community of like-minded people. Most of us are just everyday home bakers, so there’s no pressure to create something perfect – just honest, homemade baking shared with others who are going through tough times.” Brigid declares that when you gift baking you are bringing joy. “Let's not underestimate that. You know, it doesn't actually take much to improve people’s days, I think.”
Fleur concludes: “You feel it and you can't buy it. It just feels really good to do this. I love what we do. I talk, sleep and eat it, literally.”
Call for volunteers: www.gbb.org.nz/volunteer
Megan Lyon
Megan grew up on the Coromandel with an abundance of freedom and creativity. Studying arts led her to Kirikiriroa, Hamilton where she returned to having run a dealer gallery in Tāmaki Makaurau, Auckland.
Happily stationed in Hayes Paddock, with her husband and two boys, Megan has directed an international arts festival for a decade and freelances installing artwork and writing for several national publications.
This is a truly intimate tour. Our base is a gorgeous villa just outside Bologna, perfect for us to explore the nearby towns of Parma, Modena and Ravena, discovering the true heart of Italian cuisine.
$6550 pp twin share
“Wow what a way to explore Sicily. The small and intimate nature of the trip made it extra special. A perfect way to explore the island of Sicily with passionate, knowledgeable local guide, supremely organised tour leaders and equally passionate adventurers and foodies. Be prepared for an action packed week that really does showcase the diverse landscape and cultural offerings of Sicily. ”
MANDY JARVIS
TASTE OF SICILY 2023
Taste of Tours are small group tours giving you a real taste of place. For more details on any of these tours please visit
Join your hosts Vicki and Julie Le Clerc travelling down the stunning coast of Croatia. Discover the rich history and stunning beauty of this nation while enjoying their wonderful food and wine.
$11,9750 pp twin share
This is our flagship tour and one of our favourites! Spend 10 nights in Sicily’s culture and countryside, tasting all she has to offer.
$9450 pp twin share
“Vicki’s local knowledge was great and her expertise in all matters food and wine related added another level. This is a tour that opens up experiences not normally available due to the knowledge of the local guide. So many wonderful experiences.”
KAY SCHULDA
TASTE OF SICILY 2023
“Trip of a lifetime! The repartee, knowledge, humour, respect was perfect. Nothing seemed to be too much so that at all times I felt included and valued. Superb!”
KATHY
Be captivated by the untouched region of Puglia, from its wonderful wines to unique architecture, gorgeous olive groves to historical towns. Based in a beautiful masseria we will immerse ourselves in the enchanting region.
$7495 pp twin share
11 JUNE – 1 JULY - with a jaunt to Venice and Trieste to create an epic 20 day journey.
TAURANGA FARMER'S MARKET
Where local and convenience collide. The Tauranga Farmer’s Market is on every weekend, rain, hail or shine.
Be part of a vibrant celebration of cultural diversity, unity and community spirit: sing along to conscious kirtan music, let your feet dance with NZ's top-tier Diwali artists, and taste Tauranga's best vegetarian Indian Street food offerings. Gold coin donation 18 October, 2pm–9pm Tauranga Historic Village www.facebook.com/ thetaurangadiwalifestival
NATIONAL GARDENING WEEK
This year the theme is ‘Communities in bloom’ – making communities better through gardening. 20–27 October
TAURANGA ARTS FESTIVAL
The 14th biennial Tauranga Arts Festival is here, bringing 10 days and nights of the best performances you’ll see all year. 23 October – 2 November Various venues around Tauranga www.taurangafestival.co.nz
KIDS CHRISTMAS MARKET PARTY
Lots of fun activities for the family, a market stall decorating competition and a visit from Santa himself, join all the fun at Tauranga Farmer’s Market 6 December tgafarmersmarket.org.nz
Learn
ARKANDA WORKSHOPS
Join Wayne in the kitchen for a fun day of food learning something new.
128A Whitikahu Road, Gordonton
PRE-CHRISTMAS HANDS-ON WORKSHOPS
Christmas Baking and Gifts
When October 18 and 19, 10am
CHRISTMAS COOKING DEMONSTRATIONS
Various dates in November
When 9.30am
Book email wayne@arkanda.co.nz
FALLS RETREAT WORKSHOPS
KOMBUCHA BREWING WORKSHOP
Learn how to make your own kombucha drinks at home to enjoy great gut health. Workshop includes nibbles and coffee on arrival and lunch.
When Sunday 5 October
Cost $95pp
FULL MONTY ORGANIC GARDENING WORKSHOP
Join Nicki, Falls’ resident gardener, to learn the fundamentals of growing your own organic, nutrient dense produce. Includes morning tea on arrival, interactive garden session, take-home notes and a delicious lunch.
When Sunday 12 October
Cost $165pp
XMAS FLORAL WREATH WORKSHOP
Gather the girls and get crafty with our Christmas Wreath workshop with Shontelle from Sweetpea & Jasmine.
When Wednesday 19 November
Cost $165pp
www.fallsretreat.co.nz
Tours
TASTE OF TOURS
Genuinely small group, bespoke tours giving you a real taste of place.
TASTE OF SOUTH AUSTRALIA
1–6 April 2026 (Easter weekend) with Julia Clarke)
TASTE OF MEXICO
21–30 March 2026 with Vicki RavlichHoran
TASTE OF SRI LANKA
13–24 July 2026 with Emma Galloway
TASTE OF EMILIA ROMAGNA
11–16 June 2026 with Vicki RavlichHoran
TASTE OF CROATIA
19 June–1 July 2026 with Vicki RavlichHoran and Julie Le Clerc
