Second Chance for a New Start
“I’ve felt welcome right from the start. It’s not taken me any time to settle in, I just felt at home from when I arrived.”
Marlene McLaren has an adventurous streak. Born in the small town of Methven, her education, career and family have taken her on a journey across New Zealand. From boarding school in Timaru to Teachers’ College and a career in Christchurch, with stints in Te Anau, Invercargill, Auckland and Wellington along the way, she’s now found her happy place in the sun-soaked paradise of Tauranga.
An educator for 35 years, with a penchant for the arts and music, the list of Marlene’s hobbies and interests is even longer than that of the places she has called home. However, no matter where she has landed, Marlene has always found outlets to pursue her passions and her love of learning.
Her latest new beginning, at The Bayview Retirement Village, has given Marlene the freedom and further opportunities to spend her time doing the things she loves. “I’ve joined the exercise and the yoga groups, the wine club, and hopefully I’m going to join aquacise,” she tells us.
“I’ve kept up my outside interests as well. I belong to two mahjong clubs and a walking group. I like going to concerts and movies. The thing I’ve spent most of my time with is the University of the Third Age. I’ve done French conversation, Italian, Spanish, ballet and opera appreciation, and currently I’m in the Garden Ramblers’ group,” she lists, along with honourable mentions of her keen interest in travel, technology and politics.
Before moving to The Bayview, with such a full life, the maintenance on her modern home became tiresome. “There was always something that needed to be done. The hedges had to be cut, the lawn mown…” she remembers. “I was just getting to the stage where I thought - I’m perfectly capable of doing it, but I just don’t want to spend all my time weeding!”
Living in what’s affectionately known as New Zealand’s ‘retirement capital’, it’s no surprise she considered a village lifestyle. “It struck me when I first came to Tauranga that the conversation always got around to retirement villages. I didn’t get that in Christchurch!” she laughs.
But for Marlene, her stunning apartment at The Bayview Retirement Village was almost ‘the one that got away.’
“I looked at lots of places. I didn’t even know The Bayview existed because it’s tucked away off the road. I saw there was an Open Day, went along, and fell in love with an apartment,” she recalls. Marlene put her name down for her dream home, but pulled out before moving in. “I got cold feet,” she explains.
Another three years passed before fate intervened. “One day, I just happened to be driving by along Waihi Road. I saw they were building a new apartment block, and I thought, ‘Well, I’ll just pop in and have a look.’ It turns out the apartment above the one I had originally chosen had just come back on the market. I really liked it - I had no doubt in my mind right from the beginning that that was where I wanted to be.”
Although she had already started downsizing, Marlene’s transition to The Bayview was made even easier with a complimentary decluttering and movein package with Sort My House. “That was a huge help,” says Marlene. “I think that’s really a relief for a lot of people that they do this.” She praises managers Catherine and Phil and their team for their lovely approach. “Phil is a real people person. He makes sure that he’s circulating amongst the residents. He’s not a sit-in-the-office man.”
Four months in and Marlene is loving life at The Bayview. The location is ideal for attending her groups and visiting her sons and grandchildren in Auckland. “You can easily get into the city - you can be there in a jiffy almost. When I go up to Auckland, it’s easy to get on to the highway. There’s a bus stop right outside, so that’s very handy as well.”
She’s enjoying the village atmosphere too. “Yesterday, we had a trumpeter here. He was really entertaining - we just thoroughly enjoyed it. People got dressed up and we ordered fish and chips afterwards. It was just lovely.”
Marlene couldn’t be happier that she took a second chance on The Bayview. “I’ve felt welcome right from the start. It’s not taken me any time to settle in, I just felt at home from when I arrived. I honestly don’t have any negatives. I just absolutely love it.”
The Bayview Village, 159 Waihi Road, Judea, Tauranga
0800 333 688
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EDITOR Vicki Ravlich-Horan
HEAD DESIGNER Sara Cameron, Minted Design Co.
PROOF READER Nikki Crutchley (Crucial Corrections)
CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, Julie Le Clerc, Rachel Hart, Fiona Hugues, Vicki Ravlich-Horan, Megan Lyon
COVER IMAGE Ashlee DeCaires
PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan, Julie Le Clerc
ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online)
ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz
Based in our own villa just outside Bologna, we will explore the heart of Italian cuisine visiting Pamea, Modena and Verona.
“Vicki’s enthusiasm for food, wine and travel is incredible and she shares it with everyone. A trip where strangers become friends.”
JENNIE GALLAGHER,
TASTE OF SICILY 2024
Come with me to the home of my Pop. We will travel down the coast of Croatia from Istria to Dubrovnik, tasting all there is to offer from the freshest seafood and oysters to truffles, olive oil and unique wines.
Sri Lanka is a feast for the senses. The perfect blend of culture, history and natural beauty you will thoroughly enjoy exploring this enchanting island with us.
JUST3SPACESLEFTFOR2025
Join me in one of my favourite places in the world and spend 10 nights immersed in Sicily’s culture and countryside, tasting all it has to offer.
Visit ancient sites, eat fabulous food, learn about traditional artisans and meet amazing people as we explore the heart of Mexico.
Extend your trip with 4 nights relaxing on the beautiful Yucatan where we will swim with turtles, visit Chichen Itza and relax by the pool with a few cocktails.
Discover why Puglia is Italy’s hottest destination right now. From the unique architecture to the home of burrata, quaint seaside towns to DOP protected bread, nonnas making pasta, delicious wine and so much more!
with a jaunt to Venice and Trieste to create an epic 20 day journey.
Here's to Winter
It’s usually at this time of year we replace the “happy new year” greeting with “Oh my god, can you believe we are already halfway through the year!” While not a fan of the cold weather, surprisingly, winter is not my least favourite season. I bestow that on spring, the season full of hope that is often dashed with a hailstorm.
Unlike spring, the cold weather in winter is expected, possibly yearned for as we begin to crave hearty stews and warming soups. If this is you, you’ll love Julie Le Clerc’s recipes on page 44 and Fiona Hugues’ on page 48.
Winter is also the time to break out the woolly jumpers, which you will see I did for the cover of this edition. I never thought I would one day be a cover girl! But it turns out you all loved this image when we put it out on social.
I’m often asked about our covers, and the truth is we usually shoot them at least a year ahead, when the produce is in season and at its best. This will also give you an insight into the planning we do, which 95% of the time works well. The other 5% of the time is when I forget that we have already shot that season and end up doing another. In this instance we are conveniently two years ahead. Or in the case of this season, I couldn’t find where I had filed the images, and we had to reshoot new ones! Luckily, I work with some super talented and long-suffering folk.
So with cabbages our hero this season, I cooked up some of my favourite ways to enjoy them. Find these on page 24. I also get all saucy on page 20 with some self-saucing puds.
And while I got saucy for this edition, the rest of the team got spicy. Amber Bremner has some fun with turmeric on page 34, Kathy Paterson plays with saffron on page 40 and on page 32 we delve into all things spice.
It may be winter, but that’s no excuse to hibernate! Get out there and enjoy the season, be it on the side of a football field or mountain, entertaining friends at home or braving the elements for a great night out – enjoy everything the season has to offer.
Vicki Ravlich-Horan Editor
1.
OPENINGS
There have been a flurry of new eateries opening in the Bay. Beloved food truck Ichiban has opened a permanent spot at The Historic Village. Also now open at the Historic Village is the Med Lounge & Garden, serving Middle Eastern dishes like pitas, falafel, and fresh salads.
Sachi Japanese Restaurant (112 Devonport Road) is bringing authentic Japanese cuisine to downtown Tauranga, while Omanawa Cafe has just opened in the old McLaren Falls Cafe space and Goode Brothers opened at Bethlehem Town Centre.
Hospo maestro Andrew Targett has done it again with Florence Bistro opening on 90 Devonport Road.
2.
LOVE MOVIES?
Join the Tauranga Film Society. Your annual membership gives you access to bi-weekly screenings at Luxe (formerly Rialto) Cinema, 21 Devonport Road, Tauranga.
nzfilmsociety.org.nz/tauranga
3.
COROMANDEL CHOCOLATE
If you need an excuse to go to Whangamatā over the winter months, a visit to Coromandel Chocolate’s new bean-to-bar chocolate factory and store could just be it!
Or if you aren’t up for a road trip you can get their amazing chocolate, bringing out the best of Pacific sourced cacao, online at coromandelchocolate.co.nz.
4.
WOMEN'S WELLNESS RETREAT - SUNDAY 3RD - TUESDAY 5TH AUGUST
Step away from the demands of everyday life and dedicate some time to your wellbeing with the Women's Wellbeing Retreat at The Falls Retreat.
Learn to practise wellbeing in your everyday life with workshops on eating well and gut health, mindfulness and relaxation while you enjoy the beautiful setting giving you the opportunity to reconnect with nature, slow down and truly recharge.
Find out more at fallsretreat.co.nz
5. ANTIQUAX
The Antiquax range from Read Bros is made from a superior blend of waxes including beeswax and carnauba. It has been specially formulated to resist finger marking and to penetrate and nourish all wood surfaces.
Use Antiquax regularly to maintain a deep lustre on your furniture and to prevent the natural wood grain from drying out in centrally heated rooms.
Founded in London in the early 1900s, Antiquax restoration products are used throughout the world on treasured wooden pieces as well as brass, copper, marble and glass. Priced from $23.95 at readbros.co.nz.
RAGLAN FOOD CO NEW TRIBIOTIC RANGE
Just in time for winter, Raglan Food Co have launched their new Tribiotic range. Each serve provides the benefits of prebiotic fibre, probiotic culture and postbiotic Immuse®, delivering a healthy dose of gut and immunity boost*.
Dairy free and with no refined sugar, they are available in two flavours - Vanilla Bean and Super Berries, in 675g jars and 150g and arriving into stores all over the country. Availability may depend on your local store or region.
* As part of a varied and healthy diet
- Excellent source of dietary fibre to support digestive regularity.
- Immuse® Lactococcus lactis strain Plasma at a daily intake of 50mg supports healthy immune system function
FEED YOUR CULINARY CURIOSITY AT THE WAIKATO FOOD SHOW – 5 & 6 JULY!
The Waikato Food Show returns this July, dishing up a flavour-filled weekend of tastings, cooking inspiration and live demonstrations. A must-visit highlight? The Volare Masterclass Hub. Roll up your sleeves for immersive, hands-on sessions where you create delectable desserts, dumplings and more, plus indulge in perfectly paired wine and cheese – guided by some of the region’s most talented culinary experts. Or at the Heathcotes Cooking Theatre, a stellar line-up of local chefs (including a few of the Nourish team) will take the stage to share their favourite recipes and kitchen secrets. Tickets on sale now at waikatofoodshow.co.nz.
A TASTI WAY TO GET MORE PROTEIN IN YOUR DIET?
Based on the same delicious ingredients in their best-selling protein nut muesli bars, Tasti have launched their Tasti Toasted Protein Nut Muesli with 12g of protein per (50g) serve.
Available in three flavours, Berry, Vanilla Almond, and Almond Choc. $10.99 for 400g pack, available at PAK’nSAVE, New World and select Four Square stores.
WHITTAKER’S PEANUT & CARAMEL BRITTLE
Whittaker’s new Peanut & Caramel Brittle is a new take on the classic peanut slab. Available in a 250g block, it is crafted with Whittaker’s smooth 5 Roll Refined Creamy Milk Chocolate and packed not only with freshly batchroasted peanuts but also salted butter caramel brittle.
SOMETHIN’ SOMETHIN’
GOOD GOING ON
“Pretty speechless” is how chef Nathan Turley described his reaction to receiving his second People’s Choice Award during this year’s Flavours of Plenty Festival.
Along with wife Ash, Nathan owns the Mount café Somethin’ Somethin’ Cafe whose Plenty O’Fish dish earned the most votes in the Plates of Plenty Challenge. Just a few weeks earlier, Nathan also took out the People’s Choice title during the festival’s flagship Battle of the Snack event for his curry Malay-flavoured stuffed chicken wing and sambal mayo snack entry.
The Plates of Plenty Challenge tasks eateries to use at least three ingredients from a Plates of Plenty Challenge box to produce their bespoke dish, which is then available during the Flavours of Plenty Festival. This year’s box consisted of Bay Farms Avocados; Excelso Mexico Chiapas Coffee Beans; Kiwi Artisan Manuka Wood Smoked Olives; Mauri2Holdings Red Kūmara; Mount Brewing Co Sunseeker Pale Ale; Mount Sourdough Batard Loaf; Nanric Road Manuka Honey, Soy & Garlic; Nukuhou North Blueberries; and Pepper & Me Sweet Sesh Hot Honey.
Oscar Nathan, general manager of Tourism Bay of Plenty, says, “We always enjoy sparking new connections between growers, producers, and eateries during the Plates of Plenty Challenge. The ultimate goal is to inspire these venues to keep utilising these food and beverage suppliers in the future, to ensure the positive impact
that our annual festival generates continues well after the final event date.”
Somethin Somethin’s Plenty O’Fish dish entry featured four of the nine locally produced Plates of Plenty Challenge ingredients: a beer-battered fish sandwich which was accompanied with an avocado and coriander mousse, crispy curry leaves, kūmara crisps, and the festival’s bespoke Sunseeker pale ale beer.
It attracted a fifth of all the diner votes for 24 different dishes which entered this year’s challenge that ran throughout the Coastal Bay of Plenty.
Nathan says, “It was a big surprise to win. We were just happy to be part of it – to put out some good food. Hopefully, it gets our name out there a bit more. People will see what we’re doing in terms of our food and our style.”
A panel of mystery judges were also asked to select their favourite dish during the Plates of Plenty Challenge.
Waihī Beach cafe Surf Shack won the coveted Judge’s Choice Award with its Te Reka o te Rā | The Sweetness of the Sun dish, featuring honey, soy and garlic panna cotta, hot honey hokey pokey, sourdough ice cream, kūmara syrup, olive biscuit crumb, pale ale, and blueberries.
The judges noted the dish had “savoury elements that were cleverly integrated into the dish, which worked exceptionally well together”.
Surf Shack owners Pip and Jo Coombes have been part of the Flavours of Plenty collective since it launched in 2021, winning the People’s Choice Award during the festival’s first Plates of Plenty Challenge in 2022.
“Winning the Plates of Plenty Challenge Judge’s Choice award this year, from among 24 incredible Bay of Plenty eateries, is a real honour,” says Pip.
“For us, it's always been about celebrating local – meeting the producers, sharing their stories, and showcasing the best of our region on every plate. This competition gave us a chance to make it our own and connect with so many amazing people along the way. The whole team is totally stoked and we're incredibly grateful to Tourism Bay of Plenty for their support and all their hard mahi.”
Opposite page: Somethin’ Somethin’ cafe award winners (from left), owners Ash and Nathan Turley, front of house manager Kirsty Stuart, and barista Bonnie Zhang.
Top: The winning Surf Shack team (from left): head chef Brad Major, sous chef Mikayla Millar, front of house manager Courtney Bettink, and co-owner Jo Coombes.
Above left: The most popular beer-battered fish sandwich and kūmara crisps dish.
Above-right: The Plates of Plenty Challenge judging panel was wowed by the Surf Shack’s Te Reka o te Rā | The Sweetness of the Sun dish.
FIX IRON FIRST
WORDS VICKI RAVLICH-HORAN
I can’t remember ever having had a blood test that didn’t come back saying I was low in iron. I have had nurses ring me in a panic when my tests have come in. I have been turned away from giving blood because my iron levels were too low, yet no one has ever asked why.
Sure, I have had iron supplements prescribed or suggested, but no doctor has ever followed up or looked at the cause of this deficiency let alone the impact on my body and life because of it.
So when I heard Dr Libby was releasing a book dedicated to iron and its effects on the body, I knew I needed to read it.
I have long been a fan of Dr Libby’s approach, with her ability to break down complicated biochemistry and the body’s mechanics in a clear and concise way while also providing some answers and practical ways to change.
“My mission,” Dr Libby states, “is to educate and inspire, enhancing people’s wellbeing and wisdom, igniting a ripple effect that transforms the world.”
This book, Fix Iron First, is no different. Unlike some of her other books that we immediately identify with the topic (think Rushing Woman’s Syndrome) this one may seem very specific but is, in fact, broader, as she explains the essential role iron plays in our lives from birth through to menopause and beyond.
“What if,” Dr Libby asks, “the majority of perimenopausal suffering is due to a combination of subtle or significant poor nutritional and metabolic health parameters that we can, too easily, accumulate over the first half of life? What if progesterone and estrogens have been acting as buffers, softening the experience of what’s been compounding beneath the surface up until now?”
Dr Libby says, “Often, when we feel lousy, we assume the solution to our health challenges must be complex or multifactorial. Yet, many answers are remarkably simple – and resolving iron deficiency is one of them. Iron is fundamental to countless processes within the body. Time and again, I’ve witnessed how, through restoring iron levels, so much else falls into place, sometimes in ways patients describe as life-changing. No part of the body is untouched by insufficient iron, which is why it is often the one thing whose correction can create a ripple effect, improving multiple aspects of our health.”
“Your body is not something to fight against or ‘fix’. It is a masterpiece – resilient, wise, always working for you. Nourish it, trust it, listen to it and watch how it transforms in response to care, rather than deprivation and judgement.”
DR LIBBY
Dr Libby says the fact “that iron deficiency is the most common nutritional deficiency globally is unacceptable to me. Part of my inspiration in writing this book is to bring this topic back to the forefront of conversations so that there is far less unnecessary suffering. Too many people live knowingly or unknowingly with iron insufficiency or deficiency, not always aware of the far-reaching consequences of tolerating this deficit.”
It was Dr Libby who motivated me to delve deeper into what I had always thought was ‘normal’ after listening to her webinar series. The light bulb moment was when she said the only symptom of menstruation should be bleeding, all the others we commonly accept are not normal. I am truly grateful for this advice, as it not only made a huge difference on me, it has given me knowledge I can pass on to my daughter, so she doesn’t experience the hormonal chaos I did through my teens, twenties and thirties!
So as I enter perimenopause and I’m reading Fix Iron First, I’m having a similar penny drop experience. Dr Libby says perimenopause “is a hot topic which has led to it being blamed for almost any uncomfortable symptom experienced by women anywhere from their late thirties to their mid-fifties. Everything from weight gain to brain fog, anxiety to itchy ears, gets linked to the changes in estrogens – predominantly estradiol – and progesterone that occur during this stage in life. Yet if the changes in hormone levels were the sole driver of challenging symptoms, every woman would suffer, and this is not the case. Many women go through perimenopause with mild or few signs that they are in the midst of this transition.” She’s right! Why are some of my friends sailing through yet my hair is falling out and I can’t get a good night’s sleep?
For over 25 years, Dr Libby has been helping people understand their bodies – and how to support them. And one deficiency has come up more than any other: iron. It affects energy, mood, sleep, thyroid function, hormones and even cognition. It is needed for growth, development, and appetite in children. Yet it’s still too often missed, misdiagnosed or mistreated with supplements that are poorly absorbed or harsh on the gut. This book is essential reading for every woman, you will take away such essential knowledge on the function of iron in not only your body but that of your children, especially your daughters.
In Fix Iron First, she not only breaks down why iron is essential at all stages of life, she covers the different types of iron, how your body absorbs it (or in many cases doesn’t), the role other minerals and vitamins like copper and vitamin A play and essentially what you can do about it.
No part of the body is untouched by insufficient iron, which is why correcting this alone can create a ripple effect. Dr Libby says, “People who have lived with exhaustion for years describe finding they can think more clearly and have energy to engage with more enthusiasm in life’s daily tasks. Some with anxiety explain how these feelings become less intense, making life far more manageable. Others share how they wouldn’t use the word anxiety any more to describe how they feel. For some, their hair stops falling out. It’s not just about fixing one symptom but rather creating a chain reaction that enhances your overall wellbeing.”
Alongside the book, Dr Libby has also released Bio Blends Iconic Iron. Made from organic peas, it is an entirely plant food-sourced iron supplement – the first (and only) of its kind globally. The result of eight years of research and five years of development, Iconic Iron contains ferritin iron which has a unique absorption mechanism that overcomes the usual hurdles to robust iron absorption, making it highly bioavailable and friendly on your gut.
Taste of Tours
WORDS VICKI RAVLICH-HORAN
What started as a fun trip with an old friend to Sicily has turned into a new business – Taste of Tours.
It’s no secret that I love to travel. Combine it with great food and wine and a big dash of storytelling and it’s the perfect recipe for me and, it turns out, for many of you. I have been blown away by the response we have had for our tours and, most importantly, with the feedback from our guests. The fact that several have returned for a second tour with me is the ultimate compliment.
So what makes Taste of Tours different?
Size – our tours are strictly small group tours with a maximum of 12 guests. When I first started, I used the term small group tours a lot only to discover ‘small group’ on other tours means 18–24 guests!
By keeping our group truly small we can experience so much more, from eating in local restaurants to visiting local cheesemakers, and going inside kitchens for a cooking class. When we visit a winery, it’s not a lecture on the vineyard but an intimate discussion with the winemaker. No headphones with a guide at the front droning on and reciting facts, instead we amble and chat as a group of friends discovering something new around each corner.
A smaller group also means less waiting and more time to see and do!
As an ardent independent traveller who normally spurns organised tour holidays, I have created Taste of Tours with me
in mind. Keeping the group small and made up of like-minded Kiwis is key. Whether you are travelling alone, as a couple or with friends, this small group dynamic creates a family-like feel.
This atmosphere is cemented by the fact almost all your meals on a Taste of Tour are included. There is nothing more bonding than breaking bread and raising a glass together, and we want to ensure those meals are memorable. It’s a foodie tour after all!
From a rustic lunch in a market, to a dinner in a private palazzo, a cave or at the best restaurant in town, an aperitivo with a view to die for or pasta you made yourself – the meals on a Taste of Tour are part of the experience, so naturally included.
Just as we spend time curating the meals, we also spend just as much time designing the itinerary to ensure guests get a real taste of place. We can’t go everywhere – for instance in South Australia you can visit a different winery every day of the year and still not get around them all, so it is our job to decide which. Staying in South Australia we have chosen wineries that naturally make great wines, but we’ve also considered the experience, the story, balancing the old and established with the new and up and coming, the small and family-run wineries with the global giants.
Creating key relationships with locals is another key part of Taste of Tours success. While all our tours have a Kiwi host, we also have local guides and drivers so you are well looked after.
So sit back and enjoy a taste adventure with me.
SICILY
This is our flagship tour and one of my favourites! I love this island so much I am dragging my husband, Andrew, with me this year to convince him this is where we need to ‘retire’.
We still have 3 spaces left in our Taste of Sicily tour this September, so if you are keen to join me, please email me hello@tasteoftours.com
This tour was created in partnership with my friend Rosario, who I met whilst managing a restaurant in Notting Hill. We had no idea back then that 25 years later we would have similar careers, promoting and celebrating the food from our hometowns, the very places we were so eager to leave when we were young.
There is so much to love about Sicily – the layers of history and how this is reflected in the food. Who knew my BA in classical studies and career in hospitality would come together! Like the food, the architecture in Sicily tells a story of the past and will give you a kink in your neck as you wander the streets looking up and marvelling at the beauty.
Another highlight of Sicily is their emerging wine story as they embrace their heritage and traditions to create their own wine identity.
I was first introduced to Puglia when I worked for a wonderful couple in Melbourne. Michael’s broccoli orecchiette was worth volunteering for the lunch shift any day of the week. Add to the fact that my favourite wine varietal, Primitivo, comes from Puglia, it was a no-brainer we would create a tour to this region of Italy, the first being late September/early October 2026 which will run after our Taste of Sicily tour, allowing you to join the two together.
PUGLIA
CROATIA
This one’s special for me, as I get to share with you while also learning more myself about the land of my pop. Join Julie Le Clerc and myself on our inaugural tour of the Croatian coast in June 2026.
From the best olive oil and truffles of Istria to the unique wine of Korcula island. We'll wander through the lavender fields of Hvar, marvel at the city walls of Dubrovnik, scoff oysters in Ston and so much more.
EMILIA ROMAGNA
This one’s a truly intimate tour as we base ourselves in a gorgeous villa just outside Bologna for five nights. From this wonderful base we will travel to nearby towns to discover the secrets and traditions of world-renowned Italian foods like balsamic vinegar, Parma ham, Parmigiano Reggiano, not to mention lasagne, tortellini and some amazing wines.
This tour is scheduled to end just a few days before our Taste of Croatia tour begins, allowing you to join the two together for one epic culinary holiday.
MEXICO
If you are looking for a destination that has it all, Mexico is it! Layers of history, fascinating culture, wonderful art (think Freda Kahlo) and architecture (from ancient pyramids to the Spanish cathedrals), beautiful beaches and wildlife (we’ll swim with turtles) and I haven’t even got to the food!
Mexico will surprise and delight, and we have created a tour you will love.
SRI LANKA
With the 2025 tour sold out, don’t miss your chance to book our 2026 tour hosted by Emma Galloway. For me, Sri Lanka stands out as an amazing destination for three reasons. The people – the most zen people I have ever met! In Sri Lanka you will experience firsthand the teaching of Buddha through the people that live it each day.
The wildlife – from monkeys on your hotel balcony to seeing truly wild animals in their element on safari, Sri Lanka will awe you with its wildlife.
The ingredients – from rice paddies as far as the eye can see, to pepper drying along the side of the road, picking tea in the hills or learning how cinnamon is harvested, Sri Lanka will give you a true appreciation for these ingredients.
SOUTH AUSTRALIA
As I write this I am not long back from South Australia, and it is hard to call that work! I love this region of Australia. Foodies, forget Melbourne, South Australia has it all – amazing restaurants, wine, beer, cheese, chocolate, gin, markets… and we experience them all. Join Chef Mat Mclean this October or my good friend and wine expert Julia Clarke over Easter in 2026.
www.tasteoftours.com
INNOVATIVE FACIAL ENCAPSULATES HOLISTIC WELLNESS
Skincare technology is always evolving. Tranquillo Beauty Clinic is continually updating the services it offers, and its new wellness facial treatment is a perfect example.
Ri is a Senior Therapist at Tranquillo. Lying supine while owner, Sue Dewes, applies the latest skincare technology to her face seems more like bliss than training. But, as Sue puts their new D-Cool treatment machine through its paces during a Zoom session with Curated Skincare and Wellness coach Michelle Channon, both Sue and Ri are soaking up information and skills that will benefit their clients.
They are excited to introduce this innovative wellness facial to Tranquillo clients, a treatment that perfectly captures the growing interest in holistic self-care. Sue explains its benefits: “Inspired by the principles of contrast therapy – think of the soothing warmth
of a sauna followed by the refreshing chill of a cold plunge – this facial offers a unique and revitalising experience. Our advanced techniques harness the power of cutting-edge skincare actives, ensuring that every application not only feels luxurious but also delivers tangible benefits for the skin. As the treatment unfolds, you will experience a harmonious balance that promotes relaxation, reduces stress, and rejuvenates the skin. Our clients consistently leave feeling not just refreshed but transformed –ready to face the world with renewed energy and confidence.”
BENEFITS OF A HOT AND COLD FACIAL
Improved circulation: Alternating between hot and cold stimulates blood flow, enhancing oxygen and nutrient delivery to the skin, promoting that healthy glow.
Enhanced lymphatic drainage: The contrast in temperatures helps reduce puffiness and detoxifies the skin by encouraging lymphatic drainage.
IMAGES BRYDIE THOMPSON
Relaxation and stress relief: The warmth of the hot component provides relaxation, while the cold invigorates.
Pore tightening: Cold treatments can temporarily tighten pores, reducing their appearance and improving skin texture, giving a ‘glass skin’ effect.
Soothing inflammation: Cold therapy is effective in reducing redness and inflammation, making it beneficial for sensitive or acne-prone skin.
Enhanced product absorption: The warm phase opens pores, allowing better penetration of skincare products, while the cold phase locks in moisture and active ingredients.
Balanced oil production: The combination of heat and cold can help regulate oil production, making it suitable for various skin types.
Boosted collagen production: The temperature changes may stimulate collagen production, contributing to firmer, more youthful-looking skin.
Revitalised appearance: The invigorating sensations of the treatment can leave the skin looking refreshed and revitalised, helping to reduce signs of fatigue.
Electroporation is another cutting-edge skincare technique that enhances the absorption of active ingredients into the skin. By using electrical pulses, it temporarily opens the pores, allowing serums and treatments to penetrate more deeply and effectively. With minimal discomfort and no downtime, electroporation is an excellent option for those seeking to amplify their skincare results and achieve healthier, more radiant skin.
The facial can be tailored, with any combination of hot, cold and/or electroporation to suit individual skin needs, making it an appealing option for those seeking comprehensive skincare solutions!
TEAM TRAINING
Understanding and operating new technology is just one of many ways the team at Tranquillo are constantly upskilling. Down time between appointments at Tranquillo is regularly spent training. This can involve a brand representative bringing them up to date with the attributes and use of new products. Sue often becomes the teacher, imparting knowledge from her years of experience to team members keen to grow in their chosen career and improve the service they offer to clients.
In an environment where there is so much, often conflicting, information available (blame Google and social media!), Tranquillo Beauty Clinic clients can be confident that the people who treat them are right up to date with product knowledge and hands-on experience.
Tranquillo Beauty Clinic
76 Grey Street, Tauranga tranquillobeauty.co.nz
ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081
TAURANGA 111 Third Avenue, Tauranga • 07 579 9111
vetro.co.nz
Let’s Get Saucy
RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Winter is the perfect time to indulge in a comforting self-saucing pudding.
Chocolate and Pear
Self-Saucing Pudding
Chocolate self-saucing pudding is the OG of self-saucing puds.
The addition of poached pears gives a simple dessert a posh makeover and a great option for when you have friends around.
1 cup flour
2½ tsp baking powder
¼ cup caster sugar
¼ cup cocoa powder
pinch of salt
½ cup milk
50 g butter, melted
1 egg
1 tsp vanilla extract
Poached pears
1 cup brown sugar
¼ cup cocoa powder
1½ cups boiling water
Mix flour, baking powder, sugar, cocoa and salt in a bowl.
In a separate bowl or jug, whisk together the milk, butter, egg and vanilla. Pour this into the flour mixture and combine to form a thick batter.
Spread into a greased 1.5 litre baking dish. Press the poached pears on top.
Mix brown sugar and cocoa powder together, and sprinkle over the batter.
Carefully pour the boiling water over the back of a dessert spoon all over the top of the pudding.
Bake at 175°C for 30 minutes, or until the top of the pudding springs back when poked lightly.
Remove from oven, stand for just a few minutes (no more!), then serve with cream or ice cream.
POACHED PEARS
Poach the pears the day before and allow to cool. Don’t throw away the poaching liquid, you can reuse this to poach more.
You can also add aromatics to the poaching liquid, from a cinnamon quill to fresh ginger. I sometimes replace half the water with elderflower cordial. If you do this reduce the sugar by half.
4 pears
1 cup sugar
2 cups water
Peel, halve and core the pears. Place the sugar and water in a saucepan and heat until the sugar has dissolved. Add the pears to the syrup, cover with a cartouche, which is a fancy name for a lid made from baking paper. No need to go to too much trouble here, simply tear off a piece of baking paper, scrunch it into a ball then unfold enough to fit inside the pot. This will keep the pears from popping up above the water and keep some of the steam in.
Simmer the pears until tender. This will take between 10–20 minutes depending on your pears and how firm they were to begin with.
Allow the pears to cool in the syrup.
Lemon and
Blackberry Pudding
Be it your own or the neighbours, lemon trees are heaving at this time of year, so it’s your duty to use them, and what better way than pudding.
75g butter, melted
1 tbsp lemon zest
¹⁄³ cup lemon juice
3 eggs, separated
1 cup milk
1 cup caster sugar
¼ cup self-raising flour
¼ cup coconut
1 cup blackberries
1 tbsp icing sugar
Place the butter, lemon zest, lemon juice, egg yolks and milk in a bowl then whisk to combine. Sift in caster sugar, coconut and flour then stir again, before finally adding the blackberries.
In a clean bowl use a mixer or electric beater to beat egg whites until soft peaks form. Fold half of the egg white into the lemon mixture then gently fold in the rest.
Spoon mixture into a greased 1.5 litre baking dish or 6 ramekins and place in a larger baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the smaller dishes. Bake at 170°C for 25–30 minutes or until golden and just set. Dust with icing sugar and serve with cream or ice cream.
CABBAGE:
SAVING THE WORLD ONE SLAW AT A TIME
WORDS RACHEL HART
The world is a lot at the moment. From the cost of living to the state of the planet, it’s hard to hide from the headlines. Lately, when things get overwhelming, I don’t bury my head in the sand – I bury it in cookbooks. And in doing so, I’ve discovered a humble hero. An underrated overachiever. A vegetable with range, resilience, and the potential to save us all. Its name? Cabbage.
Let’s start with the climate. Cabbage is a hardy, cool-weather crop that doesn’t need much to thrive. It has low water needs and can hold its own against pests, heavy rain and even hail. It’s efficient with land, stores well and lasts for weeks in the fridge without complaint. You can eat almost all of it: even the tough outer leaves can be tossed into a slow-cooked soup or stock. And because cabbage grows just about everywhere around the globe, there’s little need for long-haul shipping. Basically, cabbage keeps things lowenergy, low-waste and drama-free.
Now, onto the cost of living crisis. We all want food that’s both nourishing and affordable, which, sadly, has become a big ask! Feeding the family is especially hard in winter, when produce gets pricier and more scarce. Enter: cabbage. This leafy legend is one of the most affordable vegetables you can find.
At around five dollars a head, a cabbage will stretch across multiple meals – coleslaw, stirfries, stews and noodle bowls – and it does more than just fill your tummy. As a cruciferous vegetable in the same family as broccoli, cauliflower, kale and kohlrabi, cabbage is packed with vitamins, full of fibre and loaded with antioxidants. It’s anti-inflammatory, gut-friendly and gives your immune system a boost, making it both budget-friendly and nutrient-rich.
So far, cabbage has stepped up to climate change and is helping slash our grocery bills. But that’s not all; it can also bridge the generational divide. It doesn’t matter how baggy your jeans are, where your hair is parted or whether your socks are showing, as one of the oldest cultivated vegetables in the world –dating back over 4,000 years – cabbage knows how to stay relevant. It was a staple in ancient Egyptian, Greek and Roman civilisations and it’s still popular today.
Yes, for a while cabbage had a bad reputation, so if you grew up with limp, smelly, overboiled cabbage, try roasting thick slices until the edges caramelise and I promise it will change how you see the world. Or shred it thinly and add to a vibrant salad tossed with a zingy dressing. Ferment it into Korean kimchi or German sauerkraut, or stuff it into Polish pierogi, Chinese spring rolls, or Mexican tacos.
There’s something deeply comforting about a food that shows up across cultures and regions: it proves that we have more in common than we think. Despite our differences, we all need to eat. We all crave warmth, nourishment and something to bring us together around the table. So next time the world feels a bit too much, just remember, the answer might be sitting quietly in your veggie drawer, plotting global harmony – one slaw at a time.
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.
EXCESS CABBAGE
For me, cabbage is one of those vegetables that doesn’t come with fond childhood memories – be it the boiled variety that accompanied many a winter meal in the 80s or the horrors of the cabbage soup diet.
The fact is there are many more ways to enjoy this humble, ever so economical winter veg than boiling it!
RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
CHARRED CABBAGE WITH BURNT BUTTER
Chargrilling your cabbage will give you a similar effect to baking it. A heavy cast iron pan works best. In warmer weather the BBQ is perfect. For this simple recipe I burn some butter as the simple sauce, adding a beautiful nuttiness to the sweet cabbage.
olive oil
½ a cabbage, cut into wedges
salt
100g butter, cut into small cubes
¼ cup hazelnuts or pine nuts, chopped
Heat the pan with a drizzle of oil. Add the cabbage wedges and cook until they are charred on one side. Season with some salt before turning to repeat char on the other side. Once cooked remove from the pan and keep in a warm spot while you make the sauce.
Place the butter in the pan and allow to melt. Once melted continue to cook until the butter begins to foam. Stir or swirl the pan often so it cooks evenly. You want the butter to reach a brown nutty look and flavour. Take it off too soon and you just have melted butter, too late and it will be burnt. When you have reached the desired burn, add the nuts, stir and then drizzle over the charred cabbage.
ROASTED CABBAGE WITH TAHINI YOGHURT DRESSING
I initially called this recipe sumac roasted cabbage but omitted the sumac from the title because this dish is just as delicious without the middle eastern spice.
If you aren’t already roasting your broccoli and cauliflower, I urge you to give it a try. The roasting gives you a different textural and flavour experience from raw or sautéed vegetables and this is just as true for cabbage.
½ a cabbage
extra virgin olive oil or avocado oil
sumac (available at Vetro, learn more about sumac on page 32) salt & pepper
TAHINI YOGHURT DRESSING
¹⁄³ cup tahini paste (available at Vetro)
1 tbsp honey or maple syrup
½ tsp cumin (optional)
3 tbsp lemon juice
1 small garlic clove, finely chopped
¼ cup boiling water
¾ cup Greek yoghurt salt
Cut the cabbage into 2 cm wedges. Try to ensure each wedge includes a piece of the stalk, as this will help keep them in one piece.
Place the wedges on a large oven tray and drizzle with your oil, season with sumac, salt and pepper. Roast until the edges are a dark gold brown colour and crispy.
Serve the warm roasted cabbage either on a smear of the tahini dressing or the dressing drizzled over top.
TO MAKE THE DRESSING
In a small bowl mix the tahini, honey (or maple), cumin (if using), lemon juice and garlic and whisk until smooth. Whisk in the boiling water before finally adding the yoghurt to form a smooth sauce. Check and adjust the seasoning. You may want to add more lemon juice.
SHAVED CABBAGE, FENNEL AND APPLE SALAD WITH HAZELNUTS
There is a difference between finely sliced and shaved cabbage. Trust me, I have tried to emulate the shaved cabbage served with the donburi I enjoy at my local Japanese restaurant without using a mandolin and the fact is it’s not the same. Something happens when you shave that cabbage so super finely, it makes it juicier and tastier.
So, sadly, to make this recipe you really do need a mandolin. The other thing you need for this seemingly simple salad is the patience to roast and remove the skins off the hazelnuts. Having said that, you can swap out the hazelnuts for another nut – finely chopped roasted almonds would work as would walnuts. Just don’t skip the nuts entirely.
½ cup hazelnuts
3 tbsp champagne vinegar (available at Vetro)
1 tsp Dijon mustard
1 tsp honey
½ tsp salt
¼ cup extra virgin olive oil
1 medium Granny Smith apple
1 large fennel bulb
¹⁄³ cabbage, shaved super thinly
Preheat oven to 180°C. Place the hazelnuts on a baking tray and roast for 20–25 minutes, giving them a shake halfway through. Let nuts cool slightly, then place in a tea towel and rub off skins.
Make the dressing by placing the vinegar, mustard, honey, salt and oil in a small jar. Place the lid tightly on top and shake well.
Cut the cabbage into two or three manageable wedges and use the mandolin to shave the cabbage as finely as you can. As the wedges get down in size be sure to use the guard!
Cut the apple in half, place on the mandolin guard, and slice just as thinly as the cabbage. Once both halves have been sliced, using your knife, slice them super thinly lengthwise to form thin matchsticks.
Finally, cut out the majority of the fennel core before thinly slicing this on the mandolin, stopping when you get to the stalks.
Toss the shaved vegetables with the dressing and top with roughly chopped roasted hazelnuts.
CABBAGE, PORK AND FENNEL PASTA
This is a dish I pull out all the time. I know! Cabbage and pasta, what is she thinking? But trust me, it is delicious and it will become your go-to on a midweek winter’s night when there is little else in the fridge but some cabbage.
I use pork and fennel sausage grind from L’Authentique (available at Vetro Tauranga). I usually have some in the freezer ready and waiting for this dish and it saves having to squish the meat out of the sausage casings. You can use a good quality pork sausage and, if pressed, bacon would also work.
300g fettuccini
neutral oil
1 onion, peeled and sliced
1 tbsp fennel seeds
300g pork and fennel sausages (available at Vetro Tauranga), casings removed ¼ cabbage, shredded to similar thickness as the fettuccini
1 cup crème fraîche (I use Tatua)
Parmesan
Place a large pot of water on to boil. Once boiling, add some salt and your fettuccini.
While this cooks, heat a little oil in a large fry pan. Add the onions, fennel seeds and sausage meat. Cook until the onions are translucent and the sausage meat begins to brown.
Add the cabbage and continue to cook for 2–3 minutes or until it wilts.
Nodi Underfoot
WORDS LYNLEY MILWARD
There’s something grounding about what lies underfoot. A floor softens a space and brings a sense of calm, setting the tone for how a room feels.
At Nodi, the New Zealand brand known for its natural, handwoven rugs, this has always been the guiding philosophy. Now, that grounding is deepened with the introduction of a pure wool carpet range, designed to bring lasting comfort and a deeper sense of craft to the spaces we inhabit.
To mark this next chapter, Nodi has partnered with Gerrand Floorings – its exclusive retail partner in the Tauranga region. Based in Mount Maunganui, Gerrand Floorings is known for its carefully curated selection of carpet, timber and vinyl, and shares Nodi’s commitment to design, craftsmanship and care.
“For me, home is more than a space,” says founder Olivia Moon. “It’s a nest. It’s where we rest, cook, play and gather. It’s the place we return to. I started Nodi to create rugs and carpets that hold space for those simple, meaningful moments.”
Olivia’s design philosophy was shaped by her time in Milan and India, two places that taught her the emotional power of design and the deep intricacies of handweaving. With that foundation, she launched Nodi to celebrate craftsmanship, honest materials and the tactile nature of living well. Each Nodi rug and carpet is handcrafted from natural fibres using traditional techniques, designed to support the rhythm of daily life.
The new carpet range builds on that ethos. Crafted from pure New Zealand wool, the collection is soft underfoot and grounded in nature. The collection is offered in a considered palette, designed to sit easily within both residential and commercial spaces. Wool
brings a host of natural benefits – it’s hypoallergenic, flameresistant and helps regulate the indoor environment. Its lustre and lasting durability make it especially well-suited to everyday use. Each carpet is GoodWeave-certified, ensuring every step of the process meets the highest standards of ethical production and transparency.
“We design from the ground up”, Olivia explains. “It begins with texture, tone and always with the feeling of natural fibres underfoot. Our collections are purposefully curated to showcase the finest craftsmanship and the most compelling tactile forms.”
Now locals can experience the full Nodi carpet collection firsthand. At Gerrand Floorings’ Mount Maunganui showroom, visitors can feel the texture, observe the weave and see how each piece responds to light. For Olivia, this kind of tactile connection is essential to creating a space that feels considered from the ground up, because when the foundation is strong, everything else can flourish.
As Nodi steps into this new chapter, its purpose remains unchanged: to create a natural place of connection between people and their environment.
To explore the carpet collection, visit Gerrand Floorings in Mount Maunganui or gerrand.co.nz
Strawberry Dreams
WORDS LYNDA HALLINAN
Are you already dreaming – dare I say, fantasising? – about the first sweet strawberries of spring? It might be a good idea to keep those dreams to yourself.
Apparently, when strawberries feature in our dreams, these slumbertime sightings symbolise desire, attraction, jealousy, passion and, if the website dreamdictionary.org is a reliable source, ‘a positive omen that a new romance is just around the corner’.
I’m no expert oneirologist (aka a scientific dream studier), but if you want to turn your strawberry growing dreams into reality, now’s the time to dig over the soil and get started. Choose a spot that gets all-day sun, dig in compost to improve drainage, add a generous dressing of balanced slow-release fertiliser and shape the soil into mounds prior to planting. Commercial growers cover their mounds with black polythene but in a home garden setting, mulching the ground with pea straw is the most attractive way to keep ripening berries from rotting when they come into contact with the soil.
There are two main types of strawberry varieties: short-day and day-neutral. Short-day varieties are triggered to bud and bloom when the days are short, which means they get cracking in late winter and produce a fat flush of large fruit in early spring. For this reason, they’re best planted now.
Day-neutral varieties, also known as everbearing or perpetual strawberries, can be planted later in the season because they’ll fruit on and off throughout summer until autumn, producing mediumsized fruit in smaller flushes over a longer period.
In years gone by, all strawberries were planted in winter because that’s when nurserymen dug up and divided their field-grown ‘crowns’. Our green-fingered forebears couldn’t simply pop to the garden centre for plastic punnets of strawberry seedlings on a whim; they’d have to wait for the winter delivery of rhubarb roots, asparagus crowns and bundles of bareroot strawberry ‘runners’ (the baby plantlets that form each summer on horizontal stems sent out by the mother plant).
In the late 1800s, nurserymen touting for trade via the Waikato Times’ classifieds offered a right royal selection of varieties including ‘Trollope’s Victoria’, ‘Duke of Edinburgh’, ‘Princess Royal’ and ‘Princess Imperial’ for the princely sum of four shillings
per hundred runners. That seems like a bargain these days, when a single plant might set you back $5 at your local garden centre come spring.
For the best chance of a constant berry supply, I'd advise you to start with at least 20 plants, choosing a mix of short-day and everbearing varieties. Although this upfront investment is costly, all going to plan, each plant will spawn a few runners each by the end of summer, giving you free plants forevermore.
Peg down the runners until they’ve rooted, then cut those umbilical cords and replant the babies. Do this every year, replacing up to a third of your older plants, including any crowns that aren’t doing well, to maintain their fruiting vigour.
Once your berry plants are nicely nestled into their new bed, protect with a sprinkle of slug bait. And, as soon as they start to flower, cover the bed with bird netting to keep unwanted beaks out, while still allowing bees in to fertilise the fruit. Although strawberries are self-pollinating, bees do a better job, increasing the size, shape and sweetness of the fruit.
VARIETY GUIDE
• Confused about short-day and day-neutral? Just check the information on the plant labels; they’ll tell you which is which.
• In my garden, the most reliable fruiter is the short-day variety ‘Camarosa’, which has huge berries, but I always mix it up with less well-known varieties. Last year I also planted ‘Ventana’ (short-day) and ‘Aromas’ (day-neutral) and all three varieties cropped prolifically.
• Short-day varieties sold in punnets include ‘Chandler’, ‘Fronteras’, ‘Pajaro’ and ‘Victor’, while day-neutral names to look out for include ‘Albion’, ‘Cabrillo’, ‘Monterey’, ‘Temptation’ and ‘Valiant’.
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.
24a James Road, Te Puna, Tauranga info@designonjames.co.nz 07 5524060 www.designonjames.co.nz
All Things Spice
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Unlike their flavour, the definition of a spice is a little weak. In essence, the leaf of a plant used to flavour food is an herb when every other part of the plant would deem it a spice, think cinnamon bark or root ginger, seeds, pods, berries and buds. While almost always sold in a dried form (the exceptions being turmeric and ginger), spices won’t last indefinitely. Their flavours will dissipate over time, especially if already ground, exposed to light and air. So buy fresh quality spices in the beginning, store them in airtight containers and, most importantly, use them!
Liz Cerdeira from Vetro says, “I find it is always good to have a good ‘smell test clean out’ every now and then and do a restock of those that are no longer giving off that wonderful spice smell they should be. But if you have no option when using older spices, try dry roasting them to bring out more flavour.”
If you’re keen to add more spice to your food, here are a few of our favourites.
ALLSPICE
Allspice, not to be confused with mixed spice, got its name in the seventeenth century when Europeans decided it tasted like a combination of cinnamon, nutmeg and clove. This dried berry is native to West Indies and Central America and a relative to the clove. Often used in savoury food as a flavour enhancer – I believe it quite possibly could be the eleventh herb and spice in an American colonel’s famous recipe. It’s also a spice found in Jamaican jerk seasoning and Swedish meatballs.
CARDAMOM
Testament to the power of smell and taste, cardamom is a spice I love, as it reminds me of my grandmother who added it to her spice fruit loaf. Like many spices, you can buy ground cardamom, but the pods are so much better! A member of the ginger family, indigenous to southwest India, cardamom has a warm, sweet, floral and fruity flavour often found in Nordic baked goods (think cardamom buns) and Arabic coffee along with many Indian curries.
CINNAMON
In New Zealand, more often than not, what is labelled cinnamon is in fact cassia. Both are made from a thin layer of bark rolled to make quills or ground.
Cassia has dark, thick, coarse quills, and a bittersweet, spicy flavour, while true or Ceylon cinnamon has brittle, smooth quills with a single spiral and a more delicate, floral flavour with hints of clove.
Liz says they stock both, labelling Ceylon cinnamon ‘premium’ cinnamon, and this is the one they recommend if taking cinnamon for health purposes.
“Cinnamon is probably one of my favourite spices, as it works both in sweet and savoury dishes. There really is nothing better than cinnamon infused dishes – be it preserved figs with cinnamon and ginger, mulled wine or that hint in a Mexican dish.”
MACE
Hard to find in New Zealand, mace is the lace-like coating that envelops the seed that is nutmeg. While similar in flavour to nutmeg, mace imparts a more delicate, yet distinctly piquant flavour. This makes it a wonderful choice for a variety of dishes, adding a subtle, warm spiciness that is both nuanced and comforting.
See, experience and taste true cinnamon and fresh mace on our Taste of Sri Lanka Tour with Emma Galloway in 2026.
Like nutmeg, freshly grated mace is by far the best, that is if you can get your hands on the dried blades vs ground version. These can also be added to cooking like you would a bay leaf to subtly enhance stocks, rice or stews.
Use in creamy desserts (custards, rice pudding or even chocolate mousse), sprinkle on your cappuccino or add into your cinnamon sugar for French toast.
SUMAC
Like salt, acid is a chef’s friend, which is why sumac is such a versatile spice. Sometimes described as a ‘dry acid’ it helps to bring out the natural flavours in many foods. Made from dried and crushed sumac berries, it has a tart, citrus-like flavour with sweet and earthy notes and is an essential spice in Middle Eastern and North African cuisines.
Add it to marinades and meat rubs, sprinkle on hummus or your avo toast, in salads or mix with a simple syrup to make a cheats lemonade.
CELERY SEED
Celery seed is literally the seeds of the celery plant. These teenytiny seeds unsurprisingly have a strong celery flavour. Used as a flavouring in ancient Mediterranean cuisine, and as a medicine in ancient China, celery seed is great in pickles, sausages and soups, or blend with salt to make celery finishing salt.
ALEPPO PEPPER
Originally from South America, the Aleppo pepper is the third most commonly used spice after salt and black pepper. I know, hard to believe here in New Zealand where we have hardly ever
heard of it. But like the tomato and potato, introduced to the world from South America, it has been adopted by many for its versatility.
Unlike other chillies, the Aleppo pepper has a warm fruity flavour with only a mild chilli heat, which makes it the perfect addition to many dishes, from scrambled or Turkish eggs to salads to marinades, grilled fish, chicken or vegetables.
Also known as Halaby pepper, you can replace Aleppo pepper with ancho chilli or a combination of sweet paprika and cayenne pepper.
MIXING IT UP
Many regions around the world have a signature spice mix that encapsulates the flavours of their cuisine. Here are a few to try. Za’atar is made from a blend of marjoram, oregano, thyme, sesame and sumac and is delicious sprinkled over hot flat breads, hummus and roast vegetables. Add olive oil for a dip or to brush over meat.
Baharat means spice in Arabic. Much like garam masala in India, baharat will vary from region to region but is usually a combination of black pepper, cumin, cinnamon, and clove. It is particularly good with lamb!
Harissa powder is a blend of smoked chillies and warm spices like cumin, coriander and caraway seeds. Add a liquid and use like you would the paste. It’s particularly good on chicken but also a lovely way to spice up some roast spuds.
Ras el hanout which means ‘top shelf’ in Arabic is a complex, aromatic spice blend famously associated with Moroccan cuisine. Again, the recipe for ras el hanout will vary. It often includes cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers and turmeric. Essential when making a tagine, but also a lovely mix to rub over meat.
Can’t find a particular spice, even among Vetro’s extensive range? Just ask the team. They are happy to see if they can source it for you.
Vetro Rotorua - 1131 Amohau Street, Rotorua Vetro Tauranga - 111 Third Avenue, Tauranga www.vetro.co.nz
TURMERIC
RECIPES + IMAGES AMBER BREMNER
Turmeric (or curcuma longa) is a flowering plant from the ginger family. Its vibrantly coloured rhizome is used as a spice, either fresh, or dried and ground into powder.
Historically it’s also been used for dying fabric (think of the characteristic colour of Buddhist monks’ robes). Aside from having a delicious earthy, peppery flavour, turmeric is thought to have beneficial anti-inflammatory properties – something we could probably all do with more of. Fresh turmeric has a brighter flavour and is easy to find at Asian supermarkets and greengrocers, but can be swapped for dry turmeric if that’s what you’ve got. As a general rule of thumb, one tablespoon (three teaspoons) of grated fresh turmeric is roughly equivalent to one teaspoon of dried ground turmeric.
TURMERIC, CHOCOLATE + PEANUT BUTTER COOKIES
These wholesome cookies rely on peanut butter, which gives them great flavour as well as a wee protein boost. Use your preference of smooth or crunchy (or smoochy, which is somewhere in between). Crunchy will leave small bits of peanut throughout the cookie, which is rather nice. Mildly spiced with turmeric, cinnamon and ginger, with chunks of dark chocolate, these are a hit with my kids and extremely easy to make. They’re a relatively soft, cakey cookie – if you prefer more crunch, cook them for a few more minutes. I used dark muscovado sugar because I had some, and I like the depth of flavour, but you can swap it for soft brown sugar if you prefer.
MAKES 16
1½ cups flour
1 cup dark muscovado sugar (available at Vetro) or soft brown sugar
1 cup natural peanut butter (I used Pic’s Smoochy peanut butter)
150g (about 1 cup) roughly chopped dark chocolate (I used Whittaker’s Dark Block)
¼ cup + 2 tbsp plant milk of your choice
1½ tbsp fresh turmeric (peeled and finely grated)
2 tsp natural vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
½ tsp ground ginger
pinch of salt (if using unsalted peanut butter)
Preheat oven to 180°C fan bake (or 200°C conventional oven).
Mix all ingredients together in a mixing bowl. Switch to using your hands once it becomes too thick to stir, ensuring everything is mixed evenly into this thick cookie dough.
Take heaped tablespoonfuls and roll into balls. Arrange evenly on a baking tray and use a fork to squash down a bit.
Bake for 15 minutes, until golden (or a few minutes longer for a crunchier cookie). Cool for a few minutes then transfer to a wire cooling rack. They will firm up a bit as they cool.
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.
TURMERIC + BLACK PEPPER NOODLES
This simple noodle dish is inspired by the flavours of Vietnamese cha cá lã vong, a traditional Hanoi fish dish that features turmeric, black pepper, garlic and dill. I actually couldn’t find dill anywhere, so used coriander instead and the result is a delicious, fragrant, vibrant yellow bowl of noodles that kind of gives Asian aglio e olio vibes (if you know, you know). Don’t skimp on the black pepper, this recipe uses a generous quantity as the spicy element. And of course, if you have dill, feel free to use it instead of coriander. This is very quick to make (it can be on the table in under 10 minutes) and makes a great lunch or light meal as it is, or consider adding some salt and pepper tofu (see note) and steamed greens to make it a complete meal. I used Chinese flat wheat noodles which are sturdy and work very well here. You could also use rice stick noodles for a gluten free alternative.
SERVES 2 (GENEROUSLY)
PASTE
2 spring onions, very finely chopped
2 tbsp fresh turmeric (peeled and finely grated)
2 tbsp cooking oil
3 cloves garlic (peeled and finely grated, about 2 tsp)
2 tsp freshly ground black pepper
½ tsp salt
300g dry noodles of your choice
1 cup finely chopped coriander (or dill)
½ cup roasted cashews, finely chopped lemon or lime for squeezing
Stir paste ingredients together in a small bowl.
Bring a large pot of salted water to a rolling boil. Add noodles and cook according to packet directions (until just cooked). Chinese flat wheat noodles take about 4 minutes.
While the noodles are cooking, heat a large frying pan over mediumhigh heat. Add paste and cook, stirring often, for about 2 minutes, until fragrant. Add cashews and cook together for another minute.
When the noodles are done, drain them then add to the frying pan.
Use tongs to mix the noodles with the paste, cooking for another 1–2 minutes, until everything is evenly mixed and the noodles are vibrant yellow. Add the chopped coriander right at the end of cooking time, along with a splash of water if needed to loosen the noodles a bit.
Transfer to serving bowls, squeeze with lime or lemon and serve immediately.
NOTE: To make salt and pepper tofu, toss cubed firm tofu with half a cup of cornflour, 2 tsp freshly ground pepper, and 1 tsp roughly ground salt. Shallow fry until golden and crunchy.
SPICE UP YOUR LIFE
I couldn’t imagine life without spices. They form the basis of so much of the food I cook, adding not only depth, flavour and colour but a myriad of health benefits too.
RECIPES & IMAGES EMMA GALLOWAY
PEA + PANEER CURRY
This simple curry comes together in the time it takes to cook rice. While the ingredients list looks long, it is mostly just spices. You can find fresh curry leaves at selected supermarkets and fruit and vege stores. They freeze well and can be used straight from frozen, meaning you’ll always have them on hand. For a vegan alternative, use firm tofu in place of the paneer and use coconut or olive oil to cook. Try to find a coconut milk that only contains coconut and water, to avoid unnecessary additives (Chantal Organics do a nice one).
SERVES 4
2 tbsp ghee, coconut or olive oil
1 x 300g packet paneer, cut into cubes
2 tsp black mustard seeds
leaves from 2 stems curry leaves
1 onion, finely diced
1 tsp cumin seeds
4 cloves garlic, finely chopped
1 tbsp finely grated ginger
1 red chilli, deseeded (if less heat is desired), finely chopped
2 tsp garam masala
2 tsp ground coriander
1 tsp ground turmeric
400ml tin good quality coconut milk
½ tsp raw sugar
1½ cups frozen peas juice of ½ lemon
cooked rice + coriander leaves, to serve
Heat 1 tbsp ghee/oil in a large frying pan over medium-high heat and fry paneer cubes until golden on both sides. Set aside until needed. Heat a medium heavy-based saucepan over medium heat, add remaining 1 tbsp ghee/oil, then mustard seeds and curry leaves. Cook until the seeds start to pop, then add diced onion and cumin seeds. Reduce heat and cook gently for 8–10 minutes, stirring often until deeply golden and tender. Add garlic, ginger and chilli and cook for a further 30 seconds before adding garam masala, ground coriander and turmeric. Cook 20 seconds, whilst stirring, then pour in coconut milk and ¼ cup cold water. Bring to the boil, add cooked paneer, sugar and ½ tsp fine sea salt. Bring to the boil, then reduce and simmer for 5–8 minutes, until sauce is thick.
While that’s cooking, boil the jug. Place frozen peas into a bowl and cover with boiling water. Set aside for 2 minutes, then drain and add to the curry. Stir well and cook for a few minutes until peas have heated through. Remove from heat, add lemon juice, check and adjust seasoning, if needed. Serve hot with rice and coriander leaves.
Emma Galloway | mydarlinglemonthyme.com @mydarlinglemonthyme | @tahu.ceramics
Best-selling author of three cookbooks and awardwinning 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.
GINGERY ROOIBOS CHAI
On wintery days I crave bottomless cups of homemade chai. Filled with warming spices and rooibos tea for a caffeine-free alternative, this chai is like a warm hug. Of course, use black tea leaves if preferred.
SERVES 2
1½ cups milk of your choice
2 tsp loose-leaf rooibos tea leaves (we love Websters) or the contents of 2 tea bags
2 tsp ginger, finely grated
4 cardamom pods, bruised
3 whole cloves
¼ cinnamon stick, crumbled (or ¼ tsp ground cinnamon) few grinds of black pepper
1–2 tsp coconut sugar or honey, to taste, optional
Combine milk in a small saucepan with 1½ cups water, tea leaves, ginger and spices. Bring to the boil and simmer for 2 minutes. Add sweetener to taste, if using. Strain into cups and enjoy hot.
Some fun WITH SAFFRON
RECIPES + IMAGES KATHY PATERSON
David Lebovitz, a well-known food writer living in Paris, tells us he forgoes owning a car and buying shirts at Hermès so he can buy the best saffron – don’t you love that. There is such a thing as ‘fake’ saffron, so look for a reliable source – Wynyard Estate Saffron in Central Otago is a very good place to start.
I tend to follow Indian cooks who often warm saffron threads in a cast-iron pan before soaking in liquid to bring out the saffron’s colour further. Remove from the pan and leave for a minute so it is brittle before crushing between your fingers into the chosen liquid.
I figure we have more time inside in the winter, so both these recipes are put into motion the day before. However, I have given you the option of making the same day as well.
SAFFRON Infused RAISIN LOAVES
Best eaten not long from the oven, but any leftover loaves can be sliced and toasted the next day. They are particularly good sliced and toasted then spread with butter and orange marmalade. Loaves can be frozen too.
When you are working with yeast remember to always work in a warm, draught-free kitchen.
Here I have let the dough rise slowly overnight in the fridge until it has doubled in size, but you can forgo this and rise in the warm kitchen then proceed with shaping and baking.
MAKES 12
BEGIN THIS RECIPE THE DAY BEFORE.
1 orange
a good pinch of saffron threads (available at Vetro)
500g bread (or strong) flour
1 tsp salt
4 tbsp caster sugar, plus extra for sprinkling
2 tsp instant dried yeast (I use Edmonds all purpose active yeast)
150ml warm milk
100g butter, softened, plus extra for greasing
6 tbsp sultanas or raisins
1 small egg, lightly beaten
Peel the rind from the orange with a vegetable peeler, leaving behind the white pith, which is bitter. Blanch rind in boiling water, drain and rinse under cold water then dry well on kitchen paper. Finely chop and set aside.
Warm the saffron threads in a heavy-based pan, if wished. Remove from the pan and leave for a minute before crushing in your fingers into a cup. Warm 150ml water then pour half over the saffron and leave to infuse.
Put 1 tablespoon of the measured sugar in a small bowl. Sprinkle over the dried yeast then pour over the remaining warm water. Leave to froth (about 5 minutes). Note, if the yeast doesn’t froth after 5 minutes then begin again. I find water on the hotter side of warm works best, but not so hot it destroys the yeast.
Sift the flour and salt into a large bowl. Add the remaining sugar. Make a well in the centre and pour in the warm milk. Add the yeast mixture and cover in the flour from the sides of the bowl. Add the softened but not melted butter, the sultanas or raisins, orange rind and the saffron with its liquid. Mix together using a spatula.
Tip the dough out on to a lightly floured bench and knead until the dough is no longer sticky and is springy to the touch, about 10 minutes. (This can be done in an electric mixer with a dough hook).
The dough should be sticky to begin with. Use extra flour on your hands to help you knead. The softer the dough the better the end result will be.
Wash and dry the bowl then very lightly oil. Put in the dough, turn over to coat surface in a very thin film of oil. Cover bowl (I use compostable plastic wrap and a clean tea towel). Put in the fridge and leave overnight to rise until the dough doubles in size.
The next day, remove the dough from the fridge and bring back to room temperature.
Put 12 mini loaf tins in a large shallow baking tray. Lightly grease each tin.
Tip the dough on to a lightly floured bench and knead once more for a few minutes. The dough should feel warm to the touch. Cut dough in half and then each half into 6 pieces. I like to weigh each piece so the loaves are of even size and bake evenly.
Shape each piece into a loaf shape and put in each tin. Brush with the egg wash and sprinkle with extra sugar. Cover loosely again with compostable plastic wrap and a thin tea towel. Leave until the dough rises just to the top of the tins and has a lovely loaf shape.
Meanwhile, heat the oven to 200°C.
Once the loaves have risen sufficiently, remove covers and put loaves in the oven. Bake for 12–15 minutes until the tops are well browned.
Remove from the oven and tip a loaf from its tin and tap the bottom. If baked well it should sound a little hollow.
Serve warm with butter.
TIP: For a more pronounced orange flavour, omit blanching and simply finely grate the zest of the orange.
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Winter Salad WITH SAFFRON CHICKEN THIGHS
A fresh and crunchy salad with warm saffron-infused chicken thighs gives a little light relief from those heavier winter meals.
BEGIN THIS RECIPE THE DAY BEFORE.
SERVES 4
a good pinch of saffron threads
1 small onion, coarsely grated
5 tbsp plain thick yoghurt
2 tbsp extra virgin olive oil, plus extra for the salad
600g boneless and skinless chicken thighs
1 lemon
1 radicchio, leaves separated and torn into small pieces
4 handfuls of small salad leaves
a few green olives, pitted and cut in half or sliced
Warm the saffron threads in a heavy-based pan over a gentle heat. Remove and leave for a minute before crushing with your fingers into a cup. Pour in 2 tablespoonfuls of warm water and leave to infuse for about 10 minutes.
Put the onion, yoghurt, oil and the saffron with its water in a bowl. Add the chicken thighs, season and cover. Leave in the fridge overnight. (Or you can marinate for a few hours if you want to cook the same day.)
The next day, juice the lemon and stir 1 tablespoonful through the marinated chicken. Leave covered to return to room temperature (about 30 minutes) then drain the chicken in a large sieve to remove
excess liquid.
Heat a large frying pan or ridged pan (to give you grill lines) over medium heat. Add the chicken thighs and cook for 8–10 minutes until cooked through. This will depend on the size of your chicken thighs. Remove, season with salt and set aside to rest while you assemble the salad.
To serve, fill a good-sized shallow bowl with the torn radicchio leaves and the salad leaves. Drizzle over a little olive oil and the remaining lemon juice. Slice the chicken thighs and arrange over the salad. Scatter over the olives.
TIP: Cut one more lemon into wedges for serving, if wished. Or if your salad is too acidic, counteract by adding a dash more salt.
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
The Magic of Minestrone
Minestrone is the kind of dish that reminds a cook why they fell in love with food in the first place. It’s generous, adaptable and bursting with goodness. A true Italian classic, this rustic soup isn’t about precision – it’s about intuition, about using what’s in season, and about coaxing the best out of simple ingredients. The word minestrone comes from minestra, which simply means soup, but don’t let the simplicity fool you. There’s a reason minestrone has been a staple in Italian kitchens for centuries: it transforms humble ingredients into a deeply pleasing meal in a bowl.
Minestrone isn’t just soup – it’s an experience, an invitation to slow down and appreciate the process of cooking. The act of chopping, stirring, and simmering feels almost meditative, a welcome break from the fast-paced demands of modern life. It also lends itself beautifully to sharing. A big pot of minestrone means there’s always enough to go around, whether it’s feeding a busy family or a gathering of friends. And like many good things, it only improves with time, the flavours deepening and mingling overnight, making leftovers something to look forward to.
One of the great joys of making minestrone is that there’s no single way to do it. It’s the ultimate seasonal dish, changing with the availability of fresh ingredients. A winter minestrone, thickened with starchy root vegetables, hearty greens, and borlotti beans makes sense. While a spring version will be light and brothy with fresh zucchini, green beans, and basil. Whatever the approach, minestrone is a lesson in resourcefulness, encouraging cooks to embrace what’s available rather than follow a rigid recipe.
The foundation of a great minestrone is patience. It usually starts with a slow, gentle cook of onions, carrots and celery, which builds the aromatic backbone of the soup. This step can’t be rushed; the vegetables need time to soften and sweeten, creating a depth
of flavour that carries through every spoonful. Then comes the layering of ingredients: the tomatoes releasing their bright acidity; the beans, such as cannellini or borlotti, adding earthiness; and the pasta or rice bringing body. Each addition is an opportunity to taste and adjust, to balance saltiness and sweetness, richness and freshness.
Seasoning is where the magic happens. A sprinkle of Italian herbs – think oregano, thyme, or rosemary – elevates the flavours, while a Parmesan rind simmered in the pot adds an extra layer of savoury richness. I save the rinds in the freezer; they’re a game-changer for soups like this. And a swirl of good olive oil or a dollop of pesto added at the end will give the soup a fragrant lift.
From a cook’s point of view, minestrone is a perfect example of what makes cooking so rewarding. It’s a dish that connects us to tradition, to the rhythm of the seasons, and to the joy of nourishing others. It teaches us that great food doesn’t have to be complicated; it just has to be made with care. Whether served with a crusty loaf of bread or simply on its own, a well-made bowl of minestrone is a reminder that sometimes, the simplest dishes are the most satisfying.
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
Red Minestrone
Minestrone typically includes some kind of beans, pasta or rice, as well as vegetables, and the ingredients are always left chunky – it's never blended. As all the wholesome ingredients are so full of flavour, it’s possible to simply add water instead of stock, which makes this an economical meal in a bowl.
SERVES 10–12
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 large carrots, peeled and diced
2 sticks celery, diced
2 x 400g can crushed tomatoes (we love the ones from Vetro)
2 tbsp tomato paste
2 bay leaves
3 sprigs of thyme
4 cups liquid vegetable stock or water
1 large potato or kūmara, peeled and diced
100g dried pasta, such as macaroni or small shells
400g can borlotti beans, drained
handful flat-leaf parsley leaves, roughly chopped
TO SERVE:
Freshly grated Parmesan cheese
Extra virgin olive oil
Crusty bread, if desired
Heat olive oil in a large, heavy-based pot set over medium heat. Add the onion, garlic, carrots, celery and a little salt, and cook for 10 minutes, stirring regularly, or until the vegetables have softened.
Add the tomatoes, tomato paste, bay leaves, thyme and stock or water and bring to the boil. Now add the potato or kūmara, and the pasta, cover the pot and simmer for 10–15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
Stir in the borlotti beans and parsley and cook for a couple of minutes, to heat through. Taste and adjust seasoning with salt and pepper. Serve topped with grated Parmesan and a generous drizzle of extra virgin olive oil.
Winter Green Minestrone
This soup’s rustic charm makes it easily adaptable to whatever vegetables you have on hand. Feel free to adjust the balance – if you prefer more pasta and fewer beans, go for it. In spring or autumn, try swapping the broccoli for zucchini or green beans.
SERVES 10–12
2 tbsp olive oil
1 leek, thinly sliced
2 cloves garlic, crushed
3 sticks celery, diced
1 large waxy potato, peeled and diced
6 cups liquid vegetable stock or water
piece of Parmesan rind, if available
1 head broccoli, roughly chopped
1 cup frozen peas
handful fresh parsley leaves, chopped
200g gnocchi (available from Vetro, including a gluten free version)
400g can cannellini beans, drained
100g baby spinach leaves (or other leafy greens such as silverbeet or kale), chopped
TO SERVE:
Basil pesto
Freshly grated Parmesan cheese
Extra virgin olive oil
Heat olive oil in a large, heavy-based pot set over medium heat. Add the leek and a little salt and cook for 5 minutes, stirring often. Add the garlic, celery and potatoes, and cook for 5 minutes, stirring often.
Add the stock or water and the Parmesan rind, if using. Bring to a boil then turn down the heat to simmer for 10 minutes.
Add the broccoli, peas, parsley, gnocchi and cannellini beans; simmer for 5–10 minutes or until the gnocchi is cooked and broccoli is tender.
Right before serving, remove the Parmesan rind and add the leafy greens. Adding the spinach or other leafy greens at the last minute will retain their colour. Simmer for 2 minutes more, until the spinach is just wilted. Taste and adjust seasoning with salt and pepper.
Serve with generous amounts of pesto stirred through and top with grated Parmesan and a drizzle of extra virgin olive oil.
Very SOUPERSTITIOUS
RECIPES + IMAGES FIONA HUGUES
In a world seemingly obsessed with health and wellness, somewhat boring broths and savoury soupy elixirs are appearing in all the bourgeoise spots frequented by the bendy fitspo crew (those active wear types all freshly unwound and retreated).
Each to their own, but cynical me (who prefers a wild dash in the wind, an ocean plunge or a dose of shit shovelling and weeding to get grounded) does enjoy and sometimes need a warm bowl of spoon-able nourishment in the cooler months. Mind you, I’ll only solitarily consume it – all that sucking, slurping and mopping of slop will have me uncentred and wanting to garotte any other gruel guzzlers close by.
Dicovered by archaeologists, the world's oldest recipe for soup from 6000BC called for hippopotamus, sparrows, vegetables, lentils and spices. The thought of Gloria from the Madagascar movie and my dear pet sparrow Ernie brewed together in a cauldron is the thing of mind warping and nightmarish fairy tales, but alas it seems soup has all sorts of sinister stories chronically attached. From goulashes of stones, bolts, buttons, wood and nails designed to deceptively lure lowly villagers to share food to dark forests full of wicked witches hunched over steaming cauldrons stuffed with a conglomeration of small children and sweet animals, soup history has all the creepy baggage.
Cue muddy festered Medieval castle courtyards – before the name ‘soup’ came about, a gruel-like meal called ‘pottage’ was a common dish among the peasant folk. It apparently was a nutritious soup filled with vegetables and grains and often served with a loaf of dark, crusty bread. The swanky wealthier individuals of the Middle Ages added meats and expensive ingredients to their mishmashes but still, in the original manner, served it slopped over bread.
And here, dear readers, I finally get to my point – the word soup comes from the French word soupe (‘soup’ or ‘broth’), derived from Latin suppa – ‘bread soaked in broth’, from which also comes the word ‘sop’, a chunk of bread used to soak up soup or a thick stew.
Voila, there it is, bread and soup were simply made to be together.
So with all these historical hodgepodges and brew ups in mind, here is my extremely adaptable version of our good old family boil up, oozing with Scots grain, with plenty of suggested bready and tasty accompaniments to serve alongside.
Go forth warriors, make this dish that’s particularly good when one is feeling off colour, ill or even perfectly pert. Mind though, don’t go throwing your pets or children into the pot.
Fiona Hugues | Born in Hamilton, multi-international 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.
MALADY MELANGE
– A TASTY MISHMASH TO CURE ANY MALADY
She’s named ‘Malady Melange’ as the word ‘malady’ [pronounced "MALuh-dee] is derived from the Latin words male, meaning ‘bad or ill’ and habitus for ‘have, hold’. When one has a malady, it’s like something bad is holding you, such as an illness, a dose of the seasonal snots or just maybe the malady of a depressing cold winter’s day. By adding bread in any shape or form to this magically medicinal brew, my lord, you’ve got one hell of a miserable day remedy cradled in a steaming hot bowl. Ingredients are just suggested; use whatever you fancy or have handy. Bone-in cuts of meat are best used, just for decent depth of flavour. My high recommendation is that to each bowl you load in a decent dollop of crème fraiche. The richness and sour notes it adds are rather something not to be missed.
chicken thigh cutlets, skin on, bone in (or try beef shins, lamb necks)
1 cup pearl barley, rinsed and soaked in water overnight
2 leeks, chopped into 3cm lengths (or brown onion, sliced)
4–5 garlic cloves, sliced
2 fennel bulbs (or half a celery bunch), sliced 3mm thick baby carrots or chopped carrots (optional) peeled lemon zest and a squeeze of juice
1 cup good white wine (or a slop of whiskey)
2 litres of chicken stock
salt & pepper
olive oil
spring onions, sautéed (optional)
a hunk of old Parmesan rind crème fraîche and some bready things to serve
Rinse the barley and boil for around 20 minutes until al dente. Drain and set aside.
In a large saucepan or high sided casserole, over medium high heat with a little olive oil, fry the chicken thighs on both sides until crisp and golden. Set aside.
Add the leek, garlic, fennel, and carrots (if using) to the pan with the peel of lemon zest.
Stir or shake the pan then slop in the wine to deglaze the lovely flavours from the bottom. Cook for a minute or so to get rid of the alcohol and then add the stock.
Bring up to a simmer and return the chicken to the pan and add the Parmesan rind. Cook for 12–15 minutes or until chicken is pulling off the bone.
Stir through the cooked barley, season, and add a squeeze of lemon juice to taste.
Serve hot in bowls with an unashamed amount of crème fraiche and spring onions.
Serve with any of the PICTURED ACCOMPANIMENTS
HUNKS OF FRESH SOURDOUGH OR CRUSTY LOAF - toasted or not.
CROSTINI, CROUTONS & CROUTONETTES (I made that name up but it sounds cute) – To a jar add melted butter, a slop of olive oil and a few cloves of crushed garlic to taste. Shake and leave to get to know each other for half an hour then brush on to cut pieces of slightly stale bread. Bake on lined trays at 190°C until golden and crisp. Store in airtight containers for a fortnight or so.
FOR THE PANGRITATA – Throw some of the above croutons into a processor, add some herbs if you fancy and whizz to make a loose crumb. Perfect to sprinkle over pasta too.
MOZZARELLA TOASTIES – Brush slices of sourdough with the garlic butter or olive oil and sandwich grated mozzarella sprinkled with Tasty or Parmesan cheese if you want more flavour. Grill in a panini press until golden and the cheese is oozing.
CHEESE TARTINES (not pictured, my kids ate them) – Slice baguette or sourdough thinly, brush with the garlic butter and sprinkle with a little cheese. Bake on lined trays as above, until crisp, melted and golden.
CRISPY PANCETTA – Lay slices of pancetta or prosciutto on lined trays and bake until crisp. Allow to cool and crush onto the top of soup or pasta.
AND LAST BUT NOT LEAST – FRIED LARDONS OR CHOPPED BACON RASHERS, LEMON WEDGES and it should be compulsory in my mind, lots of CRÈME FRAÎCHE
with caponata, and the beef tenderloin served with pommes Anna, mushroom croquette and peppercorn sauce. There is also an entirely plant based degustation offering for those following a vegan diet or alternatively those curious to know how good plantbased dishes can be.
Revisiting Rotorua
When the team at the Regent Rotorua invited us to spend the weekend, I didn’t have to be asked twice. I love hanging out in Rotorua, as there is so much to do. In fact, a weekend is not long enough, unless it is one of many planned.
The Regent, conveniently located on Pukaki Street in the heart of Rotorua’s town centre, is a great spot to base yourself. This little slice of Palm Springs is just around the corner from Rotorua’s Eat Street and a short stroll to the lakefront.
With a pool, crucially heated to 27°C, you can enjoy a dip first thing in the morning or in the afternoon accompanied with a cocktail.
Our room was everything you need in a stylish and spacious package. Dinner in the restaurant ticked all the boxes, including the fussy ten-year-old’s tastes. We opted for the trio of lamb dish
EAT
One of the things I love about Rotorua is the bakeries. These are not in town or on the main tourist routes, instead they are hidden on the outskirts of town.
But trust me, it is worth hunting out these local secrets. A bakery is a godsend when travelling, especially as a family, as you can grab lunch to take with you, whether you are off mountain biking, walking through The Redwoods, exploring the lakes or visiting a geothermal park.
Here are my top picks.
Patrick’s Boutique Bakery - Only open Monday to Friday, so a good reason to stay longer than a weekend. Tucked away on Lake Road you will find a tempting array of goodies, from magnificent mille-feuille, to gorgeous chocolate eclairs, perfect opera cake, flaky croissant and gourmet pies.
Everything is made the old fashioned way from scratch and you will often see Patrick and the team hard at work in this tiny bakery punching above its weight.
Ciabatta - Hidden in an industrial part of Rotorua (38 White Street), Ciabatta is a Rotorua institution, as the crowds on any given day will attest to.
What started as a bakery that specialised in making the lightest, softest ciabatta made using a long ferment process, now produces some tempting treats, most notably their cronuts.
You can pick up a loaf of bread or a beautiful filled roll or order
WORDS VICKI RAVLICH-HORAN
from the menu with more elaborate sandwiches like the Reuben or their famous Long Dog or a Teenie Weenie.
Guidough’s - I first discovered Guidough’s when I tried their cinnamon roll in a local coffee shop. One bite and I had to hunt down the source. It turned out Guidough’s has two bakeries, one in Springfield Road and another in Ranolf Street. These no frills bakeries are what I love about Rotorua bakeries, it’s all about the quality baking.
Guidough’s range is spectacular, so one of your challenges will be deciding what to enjoy, the pinky bar slice, filled doughnut or cinnamon roll, a mac ‘n’ cheese pie or a classic quiche are just a few of your choices.
Other Rotorua top picks
Scope – Consistently one of the best cafes in Rotorua with great service and food to match. (1296 Tutanekai Street)
Poco – The perfect spot for a drink with a wonderfully curated drinks list and crafted tapas menu. (1183 Arawa Street)
Eastwood – A perfect spot for brunch after exploring The
Redwoods. They are also open late on Fridays for pizza so book the Redwoods night walk on a Friday night to join the two. (Longmile Road, Whakarewarewa)
Mr Wolf – The new offering from the Okere Store team, Mr Wolf pairs a beautiful fit out with food to match. (1167 Fenton Street)
TO DO
A local secret, mainly because the only way to get there is by boat or sea plane, are the hot pools on Lake Rotoiti. These hot pools, which have been enjoyed since 1849, are a real slice of Kiwi fun.
If you know someone with a boat, hit them up, otherwise it’s a seaplane or a boat tour to get you there. We opted for Katoa Jetboat.
We jetted off from the lakefront at 1pm. With some thrilling spins along the way, we arrived 45 minutes later at the serene hot pools. While Zoe proceeded to jump off the jetty into the lake, we supervised while soaking in the mineral spa.
Although the day we went was stunning, I can imagine the attraction of the pools on a chilly winter’s day or a clear starry night. They are open from 8am to 10pm, 365 days of the year, so both are options to consider.
Natural wonders are in abundance in Rotorua, be it a natural spa, gorgeous lake, an awe-inspiring geyser or mesmerising mud pools. If you are intent on experiencing some volcanic action there are a number of places to visit, including the lakefront walk behind the Government Gardens and Kuirau Park, both of which are free. Kuirau Park even has hot pools to soak your feet in.
We were keen to explore nature and get a dose of adrenaline so booked with the award-winning Canopy Tours. Ziplining through New Zealand native bush has long been on our family to-do list.
Named by Tripadvisor as The World’s Best Nature Activity in 2021, New Zealand’s #1 Activity in 2022, South Pacific’s #1 Activity in 2023, and New Zealand’s #1 Activity again in 2024, Canopy Tours is most definitely about getting your thrills but it’s also about being in the environment.
Co-founder James Fitzgerald loved ziplining and had done many around the world. What he believed most lacked and what he wanted to create was the most engaging zipline experience in the world, one where location was key. When he found Dansey Road Scenic Reserve (Okoheriki) he knew he had found the perfect location.
Okoheriki is the ancestral land of Tura Te Ngākau Ki Ngongotahā and is managed by the Department of Conservation. To operate on this land, Rotorua Canopy Tours has approval from manawhenua and a commercial concession from Te Papa Atawhai. Their strong sustainability stance and conservation efforts aid in this perfect partnership.
While I loved soaring through the air at 50km/hr, the real experience was the vantage point. Being up in the canopy looking down at our native forest gives you a true appreciation for what is ours as Kiwis. And seeing the difference Canopy Tours have made to this virgin bush in the 13 years they have been operating is amazing.
Notably the only Kiwis on the tour, we trekked into the bush with our two guides. Over the next three hours we would zip across six different lines, walk across two swing bridges, discover the lengths Canopy Tours go to in predator control, and hand feed a North Island robin (Toutouwai).
We walked away on a high as well as with a deeper understanding of New Zealand’s unique natural environment.
Regent of Rotorua 1191 Pukaki Street, Rotorua regentrotorua.co.nz
Flatten Your Curve
For most of my career, I’ve been devoted to the world of skin health. I trained as a beauty therapist, then later as a nutritionist when I realised that I couldn’t truly transform skin by treating it from the outside alone. I needed to understand what was happening on the inside, too. The foods that heal, the ones that harm, the role of gut health, and how our emotional wellbeing weaves through it all. That journey shaped my philosophy around skin nutrition and holistic health.
But two years ago, I found myself at a surprising crossroads, one that sparked a new chapter. After a routine blood test, my doctor mentioned my glucose levels were edging towards the pre-diabetic range. One point higher, and I’d have crossed that line. I was shocked. I’ve always avoided sugar, which is no small feat for someone with a serious sweet tooth. So hearing that my blood sugar was an issue felt like a gut punch. I spiralled a bit (as we do), catastrophising and fretting. But once I surfaced, I did what I’ve always done when faced with a challenge: I researched. Relentlessly.
What I found changed everything.
Despite avoiding obvious sugars, I was consuming a lot of refined carbohydrates, like sourdough bread, which had a similar effect on my blood glucose. But what really blew me away was how many everyday symptoms are linked to unstable blood sugar: poor sleep, low energy, mood swings, weight that just won’t budge, brain fog, hormonal chaos, cravings… the list goes on. As I began to gently stabilise my blood glucose through diet and lifestyle, those symptoms started to melt away. I didn’t just dodge the risk of prediabetes. I felt better. A lot better.
And I knew I had to share what I’d learned.
That’s how my new book, Flatten Your Curve, came to be. Not just a collection of recipes, but a practical, nourishing guide to understanding blood sugar and how it affects your entire body. It’s packed with tips, gentle science, and recipes that offer real alternatives to the foods we love (but that don’t always love us back). Think ramen, sushi, pizza, cakes – the kinds of meals that are tricky for blood sugar balance – reimagined in delicious, supportive ways.
What surprised me most on this journey is just how much small, simple changes can help. It’s not about restriction or perfection, it’s about feeling empowered. A short walk after a meal can blunt a glucose spike. Eating protein or fibre first can change how your body responds. Even the order you eat your food matters.
Whether you’re navigating midlife shifts, looking for more energy, or just curious about how food affects your mood and skin, Flatten Your Curve was made for you. Because when you support your blood sugar, you don’t just change a number on a test, you change the way you feel in your own skin, and that, to me, is the ultimate goal.
FANCY FOCACCIA
This is a light, fluffy bread that closely resembles traditional focaccia but without the blood glucose spikes that typically follow grain-based baking.
GF, DF, RSF
DRY INGREDIENTS:
100 grams of ground golden flaxseed/linseed (grind 1 cup of whole seeds in a spice grinder if needed)*
100 grams of almond flour
½ tsp of salt
3 tbs of soya flour (also known as soy flour)**
2 teaspoons of baking powder
WET INGREDIENTS:
2 tbs + 2 teaspoons of olive oil (additional 2 teaspoons for topping)
150ml of water
4 medium-sized eggs
TOPPING:
Flaky sea salt
OPTIONAL TOPPINGS FOR A LOADED FOCACCIA:
Garlic and Rosemary:
Add 3 cloves of chopped garlic and 1 sprig of chopped fresh rosemary to the main bread batter.
Tomato, Onion and Olive:
Just before baking, after adding the olive oil and salt topping, push whole cherry tomatoes, sliced onion and whole pitted olives into the top of the bread.
Preheat your oven to 240°C.
Mix the Batter: In a bowl, blend the olive oil, water and eggs together using a whisk or stick blender until combined.
Add the dry ingredients to the wet mixture and stir until just combined. Let the mixture stand for 5 minutes to thicken.
Prepare the Baking Tin: Line a 20cm cake tin or a baking tray (for flatter bread) with baking paper. Pour the mixture into the tin or tray. Add Toppings: Drizzle with 2 teaspoons of olive oil and sprinkle a small amount of flaky sea salt over the top. If using optional toppings, add them now.
Bake: Bake for 12-15 minutes, until golden and risen.
*Pre-ground brown flaxseeds are a convenient alternative to grinding the golden flaxseeds, though they will alter the colour of the loaf. **Soya flour is commonly available in Asian food stores.
Flour is one of the most common foods for spiking your blood glucose. The flours we tend to eat are not only naturally high in carbohydrates but they are ground into fine particles, making it easier for our body to quickly break down. Regular wheat flour is also typically refined, meaning the beneficial fibre and fat are removed, leaving only the carbohydrate-rich endosperm. Whole-wheat flour is better, but for most people, it can still spike blood glucose levels.
www.bestowbeautystore.com/products/
TAURANGA FARMER'S MARKET
Where local and convenience collide. The Tauranga Farmer’s Market is on every weekend, rain, hail or shine.
Saturday 8am–12noon
31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz
THE GREAT NZ FOOD SHOW
Take your tastebuds on a culinary journey and experience a fantastic day out with family and friends, sampling the latest foods, wines and delicious products.
Saturday 5 July & Sunday 6 July
Claudelands Event Centre, Hamilton www.greatnzfoodshow.co.nz
WOMEN'S WELLNESS RETREAT
Step away from the demands of everyday life and dedicate some time to your wellbeing with the opportunity to reconnect with nature, slow down and truly recharge.
$650pp
Sunday 3rd - Tuesday 5th August
Learn
ARKANDA WORKSHOPS
Join Wayne in the kitchen for a fun day of food learning something new.
COOKING WORKSHOPS
One day hands-on workshop 10am–1pm
Cost $95pp
• Pasta Making June 28/29
• French Baking and Desserts July 12/13
• Pickles and Chutneys July 26/27
COOKING DEMONSTRATIONS
Cost $100pp
One day demonstrations 9.30am–1.30pm
• Winter Cooking from the South West of France August 9/10
• Northern Indian Cooking August 23/24
Book email wayne@arkanda.co.nz
FALLS RETREAT WORKSHOPS
BREAD MAKING WORKSHOP
Nothing beats the smell of a freshly baked loaf! Learn how to make your own sourdough bread at home. Morning tea, lunch and your own sourdough starter to take home all included
When Saturday 14 or Friday 27 June
Cost $165pp
KOMBUCHA MAKING WORKSHOP
Fermenting is a simple process but it needs to be done correctly, and in this workshop you will discover how we can manage microbial bacteria to produce highly nutritious food.
When Sunday 15 June, 10.30am–1.30pm
Cost $99 pp (including lunch)
THE FULL MONTY
Edible Gardening Workshop. Morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch.
When Sunday 6 July
Cost $165pp
FLORAL BOUQUET WORKSHOP
Join Shontelle from Sweetpea & Jasmine to enjoy a floral bouquet demo and workshop plus morning tea and a light lunch.
When Sunday 6 July
Cost $165pp
Book www.fallsretreat.co.nz
Tours
SOULFUL ESCAPES
Join Clarke Road Kitchen’s owner Sandy in Bali for one of her Soulful Escapes. 14–24 September 2025 soulfulescapesnz@gmail.com
TASTE OF TOURS
TASTE OF SICILY
20–30 September 2025 with Vicki Ravlich-Horan (only 3 spaces left!) September 2026 (taking enquiries)
TASTE OF SOUTH AUSTRALIA
15–20 October 2025 with Mat McLean (only 6 spaces left)
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
Genuinely small group, bespoke tours giving you a real taste of place.
Book at www.tasteoftours.com
MARKETPLACE
INSTORE AT READ BROS. 308 Pollen Street, Shortland, Thames ONLINE AT www.readbros.co.nz/forage
Vintage & Antique
HANDWOVEN CARPET