Nourish Magazine, Waikato Spring 2025 edition

The next step, together.

“I just felt, ‘I’m on holiday, we’ll be going home soon. Then I realised, ‘This is home.’

You could say that David Page can credit his height as the reason for finding his wife, Lyn. “We did Scottish Country Dancing together,” Lyn reminisces. “I had another partner, but the teacher said, ‘It’s no good, he’s too short for you - have this one instead,’ …and I’ve still got him!” she laughs, as she glances at her partner of more than 65 years. The couple have that easy rhythm of finishing each other’s sentences that comes with knowing someone for nearly your whole life.

Originally from Whanganui, the Pages are salt-of-theearth people who have lived a familiar kiwi lifestyle, with evolving seasons and changes: a job transfer to Hamilton, raising a family of three children, overseas travel to spend time with their daughter in Asia, a move to a lifestyle block in Tamahere, and most recently, a shift into Awatere Retirement Village.

“It took a while to persuade him,” says Lyn. “I could have come two or three years ago, but I don’t think he was quite ready to leave his garden.” However, their large grounds gradually became both a blessing and a burden. “It was getting difficult to keep everything under control. We had seven olive trees down the drive which had to be pruned, and it took the two of us a day to do the pruning and rake up the cuttings,” David recalls. “All the time we’d think, ‘Oh no we’ve got to do that hedge; there are trees to do here…’ It was a big section, so I think now he’s very pleased to be here,” Lyn chimes in.

David still keeps a potted garden on the balcony of their apartment but now has more time to enjoy new hobbies. Although some people worry that moving into a retirement village means you’re obliged to join in the activities, David and Lyn have found a good balance. “I’m quite happy with my own company,” Lyn explains. “There are things happening if you want to be involved – but you’re not forced. You can just wander down and have a chat for half an hour if you feel like it.”

“David plays mahjong on Monday, on Tuesday I go to knitting, Wednesday we go to exercise, Thursday’s coffee….” she lists. The pair also prioritise keeping fit with their regular sessions in the onsite gym. They’re partial to joining their neighbours for the occasional roast dinner, Happy Hour, or to watch the rugby in the theatre.

“If you moved into an apartment in town, you’re just there with just the two of you and nothing’s happening,” comments Lyn. The library has also been a bonus. “I don’t have to buy books anymore. I don’t think I’ll ever run out of books to read!” she exclaims. “They’re good books too. Some of them are brand new,” adds David.

With all the onsite amenities, they chuckle as they remember how village life initially felt like being on vacation. “We were here for a month, and she was ready to pack up and go home,” starts David. “When you go on holiday you stay in an apartment. You go down to the coffee bar, there’s a gym. There’s the happy hours and things like that. I just felt, ‘I’m on holiday, we’ll be going home soon.’ Then I realised, ‘This is home.’” Lyn finishes.

“As soon as we walked in the door at Awatere, it looked friendly.

Despite apartment living not being as common in Hamilton, the Pages discovered many benefits to the lifestyle at Awatere. Not only is the community centre not too far no matter where you are in the village, but they describe a real sense of security that influenced their decision making. As David tells, “That was one of the things that impressed me, the fact you can’t just get into our building. If someone comes to visit, they punch in our number and Lyn’s phone rings, and she can unlock the door from her phone, so you don’t have to race down the stairs. The gate on the carpark automatically closes at night too.”

While David and Lyn are still driving, like many of Awatere’s residents, they often take advantage of the proximity to public transport. From appointments in town and bus rides to Whanganui, to train trips to visit their son in Auckland - the Pages describe how easy it is to get around from the central Victoria Street location. “It’s nice and handy to everything. Our son is in Auckland, we used to drive, but now we hop on the Comet bus. It goes straight out to The Base where we get the train.”

Their journey to retirement living was inspired by the experiences of others they knew who had made the move. Before taking the leap, they did their due diligence. “We’d been around all of the places. As soon as we walked in the door at Awatere, it looked friendly,” shares Lyn. Their advice to others? “You’ve got to be prepared that you are having quite a big change in your lifestyle. I must say it has been very good, we’re happy to be here. We don’t regret it.”

Although their Scottish Country Dancing days might be behind them, David and Lyn are still taking each next step together.

Awatere Retirement Village, 1350 Victoria Street, Beerescourt, Hamilton

0800 333 688

oceaniahealthcare.co.nz

Awatere Retirement Village, Hamilton

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

This is a truly intimate tour. Our base is a gorgeous villa just outside Bologna, perfect for us to explore the nearby towns of Parma, Modena and Ravena, discovering the true heart of Italian cuisine.

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“Wow what a way to explore Sicily. The small and intimate nature of the trip made it extra special. A perfect way to explore the island of Sicily with passionate, knowledgeable local guide, supremely organised tour leaders and equally passionate adventurers and foodies. Be prepared for an action packed week that really does showcase the diverse landscape and cultural offerings of Sicily. ”

MANDY JARVIS

TASTE OF SICILY 2023

Taste of Tours are small group tours giving you a real taste of place. For more details on any of these tours please visit

Join your hosts Vicki and Julie Le Clerc travelling down the stunning coast of Croatia. Discover the rich history and stunning beauty of this nation while enjoying their wonderful food and wine.

$11,9750 pp twin share

This is our flagship tour and one of our favourites! Spend 10 nights in Sicily’s culture and countryside, tasting all she has to offer.

$9450 pp twin share

“Vicki’s local knowledge was great and her expertise in all matters food and wine related added another level. This is a tour that opens up experiences not normally available due to the knowledge of the local guide. So many wonderful experiences.”

KAY SCHULDA

TASTE OF SICILY 2023

“Trip of a lifetime! The repartee, knowledge, humour, respect was perfect. Nothing seemed to be too much so that at all times I felt included and valued. Superb!”

KATHY

Be captivated by the untouched region of Puglia, from its wonderful wines to unique architecture, gorgeous olive groves to historical towns. Based in a beautiful masseria we will immerse ourselves in the enchanting region.

$7495 pp twin share

11 JUNE – 1 JULY - with a jaunt to Venice and Trieste to create an epic 20 day journey.

Here's to Spring

Spring conjures up images of lambs frolicking in a field of daffodils with the sun shining. It is possibly the most anticipated season of all yet, more often than not, a disappointment. Let’s face it, we are likely to get a ‘surprise’ frost in September, destroying your early spring plantings or teaching those early tomato planters a lesson.

I know my job is to revel in each season and celebrate what each brings. But the truth of the matter is, I hate the cold! While I can tolerate the cold in winter, a short respite from a long summer and autumn, a chance to enjoy heartier dishes and enjoy slow weekends indoors, by the time spring arrives I am hanging out to swap the jeans for shorts, break out the BBQ and enjoy swims in the surf.

But spring is the ultimate tease of seasons, full of empty promises. Those warmer days aren’t coming until late November, practically summer! This is why each spring I head to sunny Sicily. It’s autumn there then and the weather is perfect. And yes, I am skiting, but you could be too, simply join me next year on our Taste of Sicily tour!

By the time I get back to New Zealand in mid-October some of spring’s promises will be arriving – asparagus would have started to appear and, if we are lucky, local strawberries will be bursting with flavour.

Ashlee DeCaires and I had some fun last spring shooting our pretty pink cover for this edition. It was inspired by an image I saw a few years back by Sarah-Jayne Shine (who worked for Nourish years ago).

If it has you hankering for strawberries, Emma Galloway has some delicious strawberry recipes on page 31. And I will let you in on a secret – they work with frozen strawberries too, just in case that tease spring is late to the party and local ones are not ripe yet.

While spring may be slow in coming, we all know Christmas will rush towards us, so on page 58 Julie Le Clerc shares a couple of Christmas cake recipes. There’s one for you organised folk and one for the rest of us. The ‘rest of us’ will also enjoy Fiona Hugues’ chicken salad recipes using a quick and easy supermarket rotisserie chicken on page 52.

With the festive season upon us, Kathy Paterson created some bite-sized dishes perfect for entertaining, when you need to bring a plate of nibbles or have people over for a few drinks.

On page 16 we have also put together a handy gift guide to help you cross something else off your to-do list or perhaps leave in plain sight for the family to get some ideas.

Happy spring!

Vicki Ravlich-Horan Editor

FLATTEN THE CURVE

Tired, moody, craving sugar or breaking out? Flatten Your Curve is your go-to guide for understanding the sneaky role blood sugar plays in everything from skin to sleep. With 85+ delicious recipes and real-life advice from Janine Tait, qualified beauty therapist, experienced holistic skincare coach and New Zealand’s leading dermo-nutritionist.

This isn’t a diet book – it’s a lifestyle shift disguised as a beautiful, empowering guide. Flatten Your Curve blends science, story and wholefood recipes to help you balance blood sugar and feel good in your body again.

Get your copy at bestowbeautystore.com

INTRODUCING EXTENZ

Founded by Paul and Sarah Fitch, the dynamic duo behind Hamilton’s Mousey Brown Salon, EXTENZ are the finest, ethicallysourced, 100% Remy real human hair extensions.

With over 40 years collectively of experience in the hair industry, Paul and Sarah have built a reputation for their expertise, creativity and passion for making every client feel beautiful and confident. Their dedication to excellence and attention to detail are the driving forces behind their brand.

EXTENZ products are designed to blend seamlessly with your natural hair, giving you the volume, length and style you crave.

Mousey Brown, 2b Gordonton Road, Chartwell, Hamilton extenzhair.com

It’s back! Last year’s festival was such a hit, Vetro and Hamilton Central have combined to make this year’s festival bigger and better.

Communal tables will stretch down Rostrevor Street for you to be able to sit and enjoy the many food trucks offering everything from pizza to paella and pasta, gelato to coffee.

Live music and a variety of market stalls make this a day not to be missed.

Saturday 18 October, 9am – 3pm 122 Rostrevor Street

OCTOBER'S

BIRTHSTONE

Pink Tourmaline

Pink tourmaline is one of the birthstones for October, sharing this honour with opal.

Pink tourmaline, also known as rubellite, is a member of the tourmaline. Its name derives from the Sinhalese word ‘turmali’, which means ‘mixed’. This is fitting, as tourmaline comes in a wide array of colours, with pink tourmaline being one of the most sought after.

The hardness of pink tourmaline ranges from 7 to 7.5 on the Mohs scale, making it suitable for everyday wear.

Pink tourmaline can display different colours when viewed from different angles, creating a mesmerising effect that changes with every turn of the stone.

Ranging from delicate baby pinks to bold magentas, this gemstone’s hue covers a wide spectrum. The intensity of pink tourmaline’s colour depends on the concentration of manganese –the more manganese present, the deeper the pink hue.

Historically it has been considered a stone of love and commitment, making it a popular choice for engagement and anniversary rings. In ancient times, it was thought to bring

MEAT & VEG

Bare at Made in Hamilton East have continued to extend their offering with fresh fruit and vegetables, wonderful meat from Expleo and even beautiful blooms. Pay them a visit at Made, 401 Grey Street, Hamilton East.

COMING SOON

Taste of Tours have turned their attention a little closer to home and are launching Taste of Hamilton walking tours in spring. There will be scheduled tours you can join or contact us if you want to book the team for your group.

ON THE MOVE

Midas Jewellers are moving their workshop and store a few doors down the lane, Casabella Lane that is.

insight and wisdom to those who wore it. In China it was seen as a gemstone of peace and protection. Today, pink tourmaline continues to be associated with love, compassion and emotional healing.

Discover this beautiful gemstone and others at Midas Diamond Jewellers in Casabella Lane, Hamilton.

Tatua – TRULY LOCAL

Ask Julie Langley to name her favourite Tatua product and she replies in an instant: “Cooking cream. It is great for butter chicken, and last night I made a chicken and broccoli bake with it. It’s richer than regular cream and it doesn’t split. It has a smooth and lovely texture and it’s only eighteen per cent milk fat.”

Julie is in her kitchen on Oakland dairy farm at Tatuanui, near Morrinsville, this Friday morning, in clear view of Tatua Cooperative Dairy Company’s site where the cooking cream and many other products are made.

In a perfect gate-to-plate story, the 300 Friesian-cross cows grazing in the pasture surrounding Julie’s house are part of Tatua’s supply chain. Their milk takes a short tanker trip to return in delicious forms, including the cooking cream and Tatua’s legendary dairy whip, developed and marketed since the late 1970s. As we speak, Julie is topping a plate of jammy scones with dairy whip for morning tea. This is a keeper in her fridge, too.

Julie and husband Kieran Langley are among the 101 Tatua shareholders on supply farms within a 12km radius of the factory at Tatuanui. The farmer-owned co-operative is 111 years old, established in 1914. It is New Zealand’s oldest independent dairy co-op, it has never been part of a merger or acquisition, and it doesn’t sell milk, butter or cheese.

Instead, Tatua has a value-added strategy and a strong history of innovation, turning milk into many different products, exporting over 90 per cent of these to markets in China, Japan, the US and others. As well as its cream-based products, specialised dairy ingredients are a big part of Tatua’s output and these include nutritional ingredients such as dairy proteins and dairy flavours for B2B (business-to-business) clients worldwide.

The $85 million expansion is Tatua’s largest investment to date, creating 33 new jobs across the site and vastly increasing the capacity of the plant which produces its cream-based consumer and food service products such as sour cream, crème fraîche, mascarpone, whipping cream and the cooking cream that is on high rotation in Julie's kitchen.

Today we’re talking to Julie and Kieran about Tatua, and the pride that they have for this unique Waikato dairy operation and, later, at the factory we’re meeting staff members at the newly expanded foods plant that’s been built to keep up with national and international demand.

“Tatua is a lifestyle for us and it is the business we chose to be in,” says Julie. “We are a small company doing big things.”

“And doing it well,” adds Kieran. He says whenever a decision is made it is always about what’s best for Tatua, and then individual shareholders. “If Tatua does well, the shareholders will do well. There is so much history here and it’s our duty to keep it going.”

Kieran and Julie have been share-milking at Oakland for 16 years. As well, they own a 60ha farm nearby which supplies Tatua and there is a contract milker on this property.

Kieran didn’t start out wanting to be a farmer. He grew up in Hamilton and studied environmental planning at Waikato University, where he met and later married Julie Townsend, from a four-generation Tatua family, who was doing a Bachelor of Communication Studies at Waikato.

Kieran subsequently changed tack and went farming, getting his first break with then-Tatua director Kevin Old, who took him and Julie on as lower-order share-milkers.

Kieran is still grateful to Kevin for giving him his first farming opportunity (with no experience). It was the springboard to the position at Oakland, owned by Terry and Karen Semmens, where Kieran and Julie have lived happily ever after in a gracious 100-year-old homestead, raising their children Taylor (16), Lucia (14) and Alana (11).

Julie is a Tatua director and she previously worked in marketing for the company. Her parents, Barry and Shirley Townsend, and her brother Glenn, are all Tatua shareholders on farms in the district.

“I’m very local,” says Julie.

Julie and Kieran love the tight-knit Tatua community of shareholding families and more than 500 employees, and they say there is huge support for nearby Tatuanui School and other local activities. “There are many layers to our community and there is a lot of contact among families and factory staff,” says Julie.

“Good people before us have made bold decisions. We honour that. It is very collaborative, and your opinion and your voice does count. There is a huge amount of buy-in.”

Across the road at the factory, there are similar sentiments from Tatua employees Fiona McLeod and Katie Rowling, both in the expanded foods plant where cream-based consumer and food service products are made. “All the yummy things,” says Fiona. The velvety textured sour cream is her favourite and Katie’s is the whipped chocolate mousse.

Fiona is the plant’s production technologist and has been at Tatua for 15 years; her mother saw the job advertised when Fiona was working in the UK and it brought her home. Katie, in her tenth year, is the process manager, employed straight out of university after working for Tatua as a student in her holidays.

The foods plant runs 24/7, with 99 staff working across four shifts. “We’re a really close team,” says Katie, “and we’re good at what we do.”

Fiona says the beauty of a small company is that everyone knows everyone, people talk to each other all the time and there is a lot of collaboration among the different departments.

The previous foods plant was expanded in 2011. It quickly reached capacity and the huge demand for its products from restaurants, bakeries and beverage outlets throughout Australasia, as well as home cooks, saw the development of the state-of-the-art premises that opened in August.

“We couldn’t meet demand. It was a good problem to have,” says Fiona. “Now we are almost doubling production.”

While core products remain the same, the new premises have provided an opportunity for more robotic and automation technology in the plant. Fiona says this has been a significant change, especially in areas that had involved manual handling.

She and Katie have done all the interviews and recruitment for new staff. At front of mind for them is that the Tatua way is “everyday good people who go above and beyond”.

“We have pride in our work and we continue the legacy,” says Fiona.

“It is a multi-generational company and we are hiring second generations,” says Katie.

Which fits neatly with farmers Julie and Kieran Langley’s take on Tatua: everyone on the same page, from pasture to product.

Tatua www.tatua.com

Denise Irvine

Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.

Everyday Eatery head chef Jono Smith likes to stretch himself and his kitchen team with different flavours and ideas, and he says the cafe’s monthly Supper Club provides the perfect opportunity for this.

Everyday Eatery, in the entry precinct of Hamilton Zoo, Rotokauri, typically does breakfast, lunch and cabinet and kiosk treats, but on the last Saturday of each month it opens its doors to Supper Club, a pre-booked dinner with three courses at $65 a head, and the menu is only revealed when guests arrive.

“We keep it a secret until they come in,” says Jono. “It’s a fun night and I try to slip in a theme.” The June supper menu was based around a spicy fragrant sauce and mains were a slow-braised beef cheek rendang and a fragrant massaman chicken curry. July was a steak theme, and each club night sees plenty of creative stretching in the kitchen as staff put together entrees, mains and dessert for about 40 guests. An alternate plate drop offers variety and sharing, and there is a short but sweet wine list.

Rotokauri resident Kandy Noffke says she and husband Murray have only missed one Supper Club since they moved to the area about two years ago: “It’s incredible value, the food is absolutely spectacular and we love the surprise element of it. We bring friends and we’ve enjoyed every single one.”

Kandy and Murray are also regulars for coffee (local Rocket beans) and other meals. “It’s an everyday occurrence,” she jokes, and they count themselves lucky to have the eatery so handy to home. Kandy says they love the staff, and their coffee order is always underway as they walk in. “They are a fabulous bunch of people.”

Kandy and Murray are among the loyal locals who step into Everyday each week along with hundreds of visitors to Hamilton City Council’s Te Kaaroro Nature Precinct, which incorporates Hamilton Zoo, Waiwhakareke Natural Heritage Park, Hamilton Observatory and Everyday Eatery.

The cafe has three different service areas that reflect its unique location: there is the main space with extensive seating inside and out, a kiosk at the rear that is accessed only from inside the zoo, and a small quick-bite unit within the zoo.

Everyday opened almost four years ago under the Hamilton hospitality partnership of Mat Pedley, Alex Hudson and John Moughan, whose establishments also include Mr Pickles, Last Place, Wonder Horse, Reggie’s (on the rooftop at Made Market) and Neat (on the market’s ground floor).

On this Wednesday lunchtime at Everyday, Mat Pedley looks at the crowded tables and says that the world pretty much comes through here: kids, parents, grandparents, multi-generations. “The food needs to be fast, yum, and affordable for zoo visitors, and also for the community that lives around the zoo and has adopted Everyday as its local. People’s first experience with us is usually that they’re here because of the zoo and it needs to be solid. We want to give them good food, a warm welcome, a smile.”

Staff members are ticking the boxes as he speaks, with general manager Jody Hourquebie and his staff meeting, greeting and delivering plates, and my roasted eggplant sambal toastie with house-made focaccia is delicious and excellent value at $14.

Mat’s ordered the duck and beans from the menu, and this is chef Jono’s contemporary take on an old-school French cassoulet made with crispy confit duck leg, smoked bacon Boston beans, potato gratin, fried egg and green chilli salsa verde.

“Customers are loving the duck,” says Jono. He changes the menu every three months, aiming for interesting, good-value food that

suits the wide audience. He says when he started at Everyday 18 months ago the most popular toastie was ham and cheese. Nowadays it’s the Japanese tonkatsu BBQ pulled pork: “It’s selling out the window.”

The Thai chicken curry and Korean bibimbap are also winning customers away from more traditional eggs on toast, and Jono says they’ve got some regulars who come at 8am for the winter seafood chowder to kick-start their day. “They’re mostly locals and others who know about it.”

The kiosk on the zoo side keeps them busy too: big sellers there are burgers, toasties, fries and nuggets, and a secret burger sauce is a big part of the success of the Wagyu smashed beef burger.

Everything’s made from scratch, and Jono has longtime friend and colleague Tom Wiperi as sous chef and Neil McBride is the inhouse baker, responsible for the slices, cakes and savouries in the cabinet. Today he’s got cheese scones, salted cashew tart, lemon coconut slice and cherry ripe slice among the line-up.

Jono says he’s enjoying being part of the bigger hospitality group that runs Everyday, and on Supper Club nights he notes that guests often include those who regularly eat at its other establishments such as Mr Pickles or Reggie’s, along with Rotokauri locals like Kandy and Murray Noffke.

Kandy says she is always looking forward to the next one: “We can’t wait to see what they bring to the table.”

Everyday at Hamilton Zoo

183 Brymer Road, Rotokauri, 3289 everydayeatery.co.nz

Gift GUIDE

The festive season is fast approaching so here are some great ideas from some of our fabulous local businesses.

1. You can’t go wrong with a sweet gift and La Cave have a great range to choose from, be it their Desobry assortment of Belgian chocolates and biscuits or the French chocolate truffles by Mathez.

51 A Riverlea Road, Hamilton and online at la-cave-nz. myshopify.com

2. In addition to their popular pans and nonstick products, Scanpan’s range includes boards, knives and accessories for daily cooking – an ideal gift for a discerning cook.

Available instore at Forage, Read Bros Hardware, 308 Pollen Street, Thames. Or online at readbros.co.nz/ forage

3. This gorgeous collection by Le Creuset celebrates the serene beauty found in flourishing gardens, with delicate floral patterns that grace each piece. Explore a variety of pieces from the charming Mini Cocotte to the elegant Simply Divine Kitchen, 5 Empire Street, Cambridge and online simplydivinekitchen.co.nz.

Our cookbook is the perfect gift for everyone, from teenagers about to leave the coop to avid home cooks and now just $40 on our website. Or chat to us about bulk orders if you are looking for a wonderful client or corporate gift. nourishmagazine.co.nz

5. Vetro Hamilton have Le Creuset cups in a vast array of shapes, sizes and colours. Add some fancy sweets and you have the perfect quick bespoke gift.

122 Rostrevor Street, Hamilton

6. Locally and lovingly made soaps from Le French Orangery or Scents de Provence moisturising olive oil soaps from Marseille, France are the perfect small gift or stocking stuffer. Priced from $10–35 from The Heritage Trading Co, 40 Duke Street, Cambridge and online heritagetrading.co.nz.

7. Looking for a gift that nourishes the mind and sparks creativity? Happily stock a thoughtfully curated range of products that encourages mindfulness, self-care and a deeper connection to the world around us. happily.co.nz

8. Puzzled about what to give someone?

Check out thejigstore.co.nz for an amazing range of gorgeous jigsaws for young and old.

9. Looking for something truly special?

Check out this stunning bespoke emerald and diamond dress ring featuring tourmaline and tsavorite stones from Midas in Casabella Lane, Hamilton.

Kindness

ONE TREAT AT A TIME

WORDS MEGAN LYON | IMAGE ASHLEE DECAIRES

Bring to mind if you will, a stack of pillowy pinwheel scones, made with goat’s cheese and dried tomatoes; peanut butter crispies packed with Whittaker’s chocolate and rice bubbles; an oaty caramel ANZAC slice.

These delectable treats have all recenty come from the kitchens of La Cave owner Brigid Sullivan for the Waikato chapter of charity Good Bitches Baking (GBB). Brigid became involved a year ago having heard about it online via the Cambridge Grapevine. The national charity was founded in Wellington in 2014 by two friends Nicole Murray and Marie Fitzpatrick whose concept was to let people going through a tough time know that others in their community cared. This began with Nicole’s personal experience of a tough time when somebody, still unknown, left a warm buttery cheese scone at her desk.

GBB operates across the country and has a bitch management system for all volunteers where they can manage their own information on a database which generates a roster. There is a committee of four who manage the Waikato chapter, make necessary manual adjustments and offer any on the ground support. As any baker knows, regardless of experience, sometimes things can go awry in the kitchen, so a contingency plan always exists.

Brigid is impressed with the set up of GBB, as the system runs very efficiently, particularly the online portal which is designed to allow flexibility around other commitments. She is on a roster for the Waikato chapter to provide a box of baking every week which is labelled with ingredients and includes a personal message. Brigid does a bake and drop before 9am before heading into La Cave and has regular recipients that include Age Concern, Blind Low Vision NZ and the Stroke Foundation. Across the Waikato chapter there are currently 380 volunteers giving to 72 recipients which equates to 100 boxes of baking per week. By comparison in Rotorua there are 39 volunteers and 11 recipients.

Brigid finds it easy to coordinate her time, responding to a monthly survey where she picks her days, and if she has capacity

will fill an extra slot. She has learnt a few tips to make the process easier, such as always having a batch of frozen cookie dough ready to go. At times she will make use of her commercial kitchen, set up at the back of the Le Cave store, and stock she carries, such as quality chocolate, which behaves as it should in her recipes.

For Brigid the appeal is twofold – being creative and to give back. “I’m quite passionate about baking, and I like trying new recipes and experimenting, so it’s a good outlet for that.” Brigid believes the organisation is very good at creating a community for their volunteers through the private Facebook group page, particularly where messages of appreciation are shared. There are also forums for people to swap recipes and share creative solutions to issues like the current astronomical price of butter, such as using oils as a substitute.

Across town in Rototuna, Fleur Cook is bustling in her kitchen enjoying being creative decorating a batch of biscuits. “I love biscuits. I love decorating. It's my thing at the moment,” she enthuses. Fleur’s title is Head Bitch of the Waikato Chapter of GBB and she devotes her considerable energy to leading the chapter and managing the extensive network of volunteers and recipient organisations across the Waikato. She is highly organised and brings her own flair to running the chapter. Over the past two years, she has expanded the original Hamilton chapter to include several subchapters, requiring a rename as the Waikato chapter, and she enjoys the challenges in establishing other GBB initiatives in the Waikato, such as involving schools in the programme, to give their baking purpose and see the difference out in the community.

Fleur and some volunteers have recently completed the second iteration of GBB Prison Bake programme at Waikeria Prison, which has been heartfelt. The programme is about learning to bake some simple recipes, but more importantly it presents ideas around the act and impact of kindness. Fleur says it has been one of her most rewarding experiences. “It is quite raw. Recently one of the men said that for somebody to have done that for him and that he had in turn been able to give an act of kindness to a complete stranger filled him with an emotion that he had never felt before.”

Waikato Innovation Park, Ruakura admin@weaveeatery.co.nz 021 108 8072 weaveeatery.co.nz

Stacey Rimene, Head Bitch of the Rotorua chapter, also leads with kindness and is proud of the growth since its inception four years ago. After she moved back from Australia she saw a news segment highlighting different volunteering opportunities around Aotearoa and GBB stood out straight away. “I loved the mission and how it offered a way to give back that suited me perfectly. As an introvert with a busy work schedule, it was the ideal way to help others from the comfort of my own kitchen and on my own time.” Stacey loves to work with the seasons and she cites a savoury muffin recipe acquired from the GBB network as her go-to. “Such an easy recipe and very tasty!”

Stacey points out that the more volunteers GBB has the more kindness can be shared with people and organisations who really need it. “Whether you're a seasoned baker or just starting out, if you’ve got a love for baking and a heart for helping others there is a place for you within GBB.” One of her most meaningful experiences has been the Sweet as Hapori programme, which started in a residential rehabilitation centre. This programme sees a few volunteers baking alongside residents every week building trust and connections. “These sessions were incredibly rewarding – for us and for them. In some cases, residents had previously received baking through GBB, and now they were the ones baking for others. That full-circle moment was deeply emotional and a powerful reminder of the impact this community can have.”

One cannot underestimate the power there is in sharing these gestures of kindness to create a lasting impact. For Stacey it is the no-strings-attached kindness that really sets GBB apart. “It’s about being part of a supportive community of like-minded people. Most of us are just everyday home bakers, so there’s no pressure to create something perfect – just honest, homemade baking shared with others who are going through tough times.” Brigid declares that when you gift baking you are bringing joy. “Let's not underestimate that. You know, it doesn't actually take much to improve people’s days, I think.”

Fleur concludes: “You feel it and you can't buy it. It just feels really good to do this. I love what we do. I talk, sleep and eat it, literally.”

Call for volunteers: www.gbb.org.nz/volunteer

Megan Lyon

Megan grew up on the Coromandel with an abundance of freedom and creativity.  Studying arts led her to Kirikiriroa, Hamilton where she returned to having run a dealer gallery in Tāmaki Makaurau, Auckland.

Happily stationed in Hayes Paddock, with her husband and two boys, Megan has directed an international arts festival for a decade and freelances installing artwork and writing for several national publications.

YoYo

RECIPES VICKI RAVLICH-HORAN |

ASHLEE DECAIRES

Yoghurt is so much more than something you spoon over your cereal or add to that morning smoothie! It is a versatile ingredient that can be used to help bind, bring together and even make foods rise. Raglan Food Co. coconut yoghurt is also dairy free, so if you are catering for vegans or those who can’t stomach dairy it becomes even more helpful!

Roast Vegetable Salad

WITH CRISPY CHICKPEAS AND HERBED YOGHURT DRESSING

A roast vegetable salad is the perfect solution in spring when you are hankering for a salad but the price of cucumber and tomatoes can still be up there. Below are the veg I love to use, but tweak it to what you have, like or what’s in season. Eggplant, beetroot, asparagus, fennel and cauliflower are all great roasted! The yoghurt dressing will be thinner when just made than if allowed to sit in the fridge for a few hours. So if you want to drizzle over the salad, make the dressing just before you serve the salad. If you want to place the dressing on the bottom of the dish and plate the roast vegetables on top, make the dressing ahead of time.

1 small kūmara

1 medium potato

1 carrot

1 red onion

½ a broccoli

1 capsicum

1 zucchini

extra virgin olive oil or avocado oil salt

Chop the vegetables into similar sizes for even baking. I aim for around 1 cm pieces. Toss the chopped kūmara, potato and carrot in a little oil and season with a generous pinch of salt. Place on a baking dish and bake for10 minutes.

Place the remaining (softer) veg in the same bowl with a little oil and another pinch of salt and add these to the baking tray, continuing to cook for a further 10–15 minutes or until the vegetables are cooked.

DRESSING

1 large garlic clove

3–4 generous handfuls of soft herbs (I like Italian parsley, dill, mint and coriander. Basil and chives will work too)

1 spring onion

1 tsp capers

juice of 1–2 lemons

1 tbsp tahini

½ tsp salt

1 cup Raglan Food Co Greek yoghurt

Place all the ingredients, except the yoghurt, in a blender and blend to form a puree. Add the yoghurt and blend until combined.

CRISPY CHICKPEAS

The addition of these crispy chickpeas adds some protein to this salad, making it a complete meal. I admit these are a bit of a faff, but they are very moreish and a great snack or crispy addition to salads.

1 tin chickpeas

extra virgin olive oil or avocado oil

1 tsp za’atar (available at Vetro)

Drain and rinse the chickpeas. Place them in a clean tea towel and rub to loosen the skins of the chickpeas. Now this is the tedious bit –remove all the outer skins of the chickpeas.

Toss with 1–2 tbsp of oil and the za’atar. Place on a baking tray and bake at 180°C for 20–30 minutes, or until the chickpeas are crispy. Shake the tray every 10 minutes while they are cooking.

Once cooled, store in an airtight container to keep fresh.

FOR THE FLATBREADS

These are great served with this salad to make it a complete meal, but they are also a handy recipe to have up your sleeve for BBQ season and beyond.

2 tsp active yeast

1 tsp sugar

¼ cup warm water

2 cups flour

1 tsp salt

¾ cup Raglan Food Co Greek yoghurt

Activate the yeast by placing it in a mixing bowl along with the sugar and warm water. Mix well and allow to stand for 10 minutes until foamy.

Add the flour, salt and yoghurt and mix. If using a stand mixer, attach the dough hook and knead for 10 minutes. If doing by hand, once you have formed the dough into a ball, place it on a floured bench and knead for 10 minutes.

Place the dough in a clean bowl, cover and place in a warm spot to rise. You want it to double in size.

Divide the dough into eight pieces. The easy way to do this is to cut it in half and then each piece in half, and these in half.

Heat a griddle or cast iron pan (or the hot plate on your BBQ). Roll each piece into a round approx. 15 cms and place in the hot pan. When it begins to puff up, flip to finish cooking the other side. If you want you can brush the hot flatbreads with a flavoured or good quality olive oil and sprinkle with sea salt. Or leave as is. I wrap them in a clean tea towel to keep warm as I continue to cook the others.

the midas touch

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Cauliflower Pakora

These wonderful fritters are a perfect snack with a beer. Gluten free, vegan and delicious, they will satisfy everyone!

Add some fresh curry leaves to the deep frying oil for added flavour and a crispy delicious garnish.

I served them with Jenny’s Kitchen tamarind sauce mixed with a cup of Raglan Food Co Greek yoghurt, but you could also use the Herbed Yoghurt Dressing from the recipe opposite.

1 cup rice flour

1 cup chickpea flour

1 tsp baking powder

1½ tsp salt

1 tsp ground coriander

1 tsp cumin

1 tsp curry powder

1 cup Raglan Food Co Greek yoghurt

1 cup water

2 garlic cloves, finely chopped

1 green chilli, finely chopped (optional)

1 onion, diced

3 cups cauliflower, finely chopped deep frying oil curry leaves

In a bowl, mix together the rice and chickpea flours, baking powder salt and spices. Add the yoghurt and water to form a batter, then mix in the garlic, chilli (if using), onion and cauliflower.

Heat the oil to 180°C, adding some curry leaves in to flavour the oil. When the curry leaves have crisped, scoop these out with a slotted spoon and place on some paper towels to drain. In batches carefully drop tablespoonfuls of the fritter mix into the oil and cook until golden brown and floating to the top. Drain cooked fitters on the paper towels and season with some flaky salt.

Serve warm with cooked curry leaves and your choice of dipping sauce.

Bircher Muesli

I love this recipe. I often double or triple it, making a week of easy, nutritious breakfasts.

SERVES 2–3

1 cup rolled oats

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp chia seeds

1 tbsp sliced almonds

3 tbsp dried fruit (I love raisins and apricots)

½ cup apple juice

1 apple, grated

1–1½ cups Raglan Food Co yoghurt (I used the vanilla bean flavour)

Mix together the oats, and pumpkin, sunflower and chia seeds with the dried fruit and almonds. Add the apple juice and allow the muesli to soak for a few hours, or overnight.

Mix in the grated apple and yoghurt and serve.

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On approximately 25,152 square meters of land the residence features landscaped grounds, several living areas, four bedrooms and a kitchen with Bosch appliances that connects to decks and a pool area.

A fully self-contained secondary dwelling may accommodate extended family, independent teenagers, or be used as short-term accommodation due to its proximity to Mystery Creek and the airport.

The property boasts impressive triple-bay shedding and a large storage shed with high-stud clearance—perfect for accommodating a horse float, boat, or motor home.

Phone me today for further information or to arrange a viewing 021 623 550!

TAMAHERE LIFESTYLE HAVEN

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6 3 6

6,006 sqm

Nestled at the end of a small cul-de-sac in this elite Tamahere pocket this impressive Urban-built home boasts six bedrooms and three bathrooms; two ensuites offering privacy for extended family or guests and separate wings giving children and parents their own space. Four living areas are rare in any home, but this level of luxury will astound you. Nowhere better than the loggia; bi-fold doors opening entertainment up all around amid a summer house vibe.

Gardens to gaze at and stroll around, saltwater pool to sunbathe and swim, playground lawns and some grazing where the kids and pets can run free. Add a hen house for fresh eggs, raised beds for veggies and herbs, plus an orchard for fruit and lifestyle reigns.

Space for the toys too, with 135sqm of shedding; two boat bays, two car bays, plus workshop/studio.

Phone me today for further information or to arrange a viewing 021 623 550!

Bite-sized

Finger food – best described as food you usually pick up with your fingers and eat with (hopefully) not too much mess or a mess you are content to endure for the sake of eating something wonderful. Perhaps I’m thinking about the perennial favourite, sausage rolls.

There are a plethora of finger food ideas, and many truly delicious ones come out of a deep fryer, but I have let you off the hook with this and instead have come up with some that are equally delicious and relatively easy to prepare and make.

RECIPES & IMAGES KATHY PATERSON

Buckwheat Blini with Quick Pickled Beetroot

It’s best not to skimp on the sour cream – it adds great mouthfeel. You could also pop pieces of sliced smoked salmon under the pickle to make it more substantial.

When I’m working with active dried yeast, I heat the milk until very warm, but not too hot, otherwise that will prevent the yeast from activating. If the milk is too cool the yeast struggles to activate.

MAKES ABOUT 30 BLINI

BUCKWHEAT BLINI

1 cup buckwheat flour (Available at La Cave, The Herbal Dispensary and Vetro)

¾ cup plain flour

200ml milk

1 tsp honey or sugar

1 heaped tsp active dried yeast

a good knob of butter, melted, plus extra for cooking

2 eggs, separated a squeeze of lemon juice

TO FINISH

250g Tatua Sour Cream

a few sprigs of dill, picked

PICKLED BEETROOT

¹⁄³ cup sugar

¹⁄³ cup vinegar

¼ tsp mustard seeds

1 small-medium beetroot, very thinly sliced and cut into thin strips (julienne)

1 small-medium Granny Smith apple, very thinly sliced and cut into thin strips (julienne)

To make the pickle, put the sugar, vinegar, mustard seeds and 90ml of cold water in a small saucepan over low heat and simmer until the sugar dissolves. Bring to the boil and then turn off the heat. Put the beetroot and apple in a heatproof bowl and pour over the pickling liquid. Leave to stand for at least an hour to cool and for the flavours to mingle. Cover and put in the fridge if not using straight away.

To make the blini, sift the buckwheat and plain flour into a large bowl with a good pinch of salt and make a well in the centre.

Pour the milk into a small saucepan and add the honey or sugar. Heat until warm, then remove from the heat. Sprinkle over the dried yeast and leave in a warm spot until the yeast is frothy, about 5 minutes.

Pour yeast mixture into the well in the flour. Add the melted butter, egg yolks and a little squeeze of lemon juice and gradually whisk together until you have a smooth batter (one that will fall relatively easily from a spoon). Cover and leave in a warm spot for an hour, the batter should almost double in size.

Whisk the egg whites until soft peaks form, then fold a large tablespoonful into the batter to loosen. Carefully fold in the remaining egg white.

Heat a large frying pan over medium heat (or use a barbecue hot plate) and grease the base with a little butter. Drop dessertspoonfuls of the batter into the pan, in batches, so as not to overcrowd the pan, and cook until bubbles form on the surface of each blini. Flip over and cook for a few seconds until golden brown on both sides. Repeat with remaining mixture, wiping the pan with extra butter, if needed.

To serve, drain the beetroot and apple from its liquid. Dollop sour cream on each cooled blini and top with pickle. Sprinkle over the picked dill sprigs.

Succulent Prawns Doused in Lemon Herb Butter

If you have a jar of preserved lemons in your fridge, add a teaspoon of finely chopped preserved lemon into the butter mixture to up the flavour stakes.

SERVES 6–8

75g butter, softened

1 clove garlic, crushed

1 tbsp chopped flat leaf parsley

1 tbsp chopped dill

½ tsp bittersweet smoked paprika finely grated zest of 1 lemon

500g packet jumbo raw prawn cutlets with tail on, thawed

To make the lemon herb butter, put the butter in a bowl and beat well using a wooden spoon until it looks almost whipped. Add the garlic, herbs, smoked paprika and lemon zest and mix to combine. Taste to see if you need to add any salt.

To prepare the prawns, cut down the back of each prawn to open out (butterfly).

Heat a barbecue hot plate (or use a large frying pan), until hot. Brush prawns with some of the lemon butter (but not too much here as it tends to burn quickly), and, in batches, put on the hot plate and cook until they turn pink and are no longer translucent. Try not to overcook.

Arrange prawns on a plate. Melt any extra butter and drizzle over the prawns. Definitely serve a napkin and a finger bowl filled with warm water and a slice of lemon. Leave out a small bowl for the tail shells.

You can also finish the plate of prawns with a dusting of bittersweet smoked paprika and a few extra sprigs of dill.

Food gifts always delight and we’ve got delicious covered. Can’t choose? Our gift cards are also a great solution. CHRISTMAS GIFTING

CHRISTMAS BAKING

Fabulous Christmas baking starts with excellent ingredients –Vetro has special blends made just for us with extra “good bits” to take your baking up a notch.

CELEBRATE WITH THE BEST

Celebrate with friends and family with the best wines & food from around the world.

Filo Wrapped Fresh Asparagus with Herb Mayo

Asparagus and butter go hand in hand when it comes to flavour and the wrapping in filo pastry gives excellent texture.

For asparagus with a softer bite, cook on the hot plate or grill until just bite-tender (they will keep on cooking when wrapped) and put in the oven.

MAKES 12

12 fat and juicy asparagus spears, woody ends removed

2 sheets filo pastry

50g butter, melted

1 tsp Aleppo pepper flakes

½ tsp flaky salt

finely grated zest of 1 lemon

HERB MAYO

2 egg yolks

1 tsp Dijon mustard

125ml olive oil

2 tbsp lemon juice

3 tbsp finely chopped mixed herbs (I used flat leaf parsley, dill and mint)

To make the herb mayo, put the egg yolks and Dijon mustard in a food processor and process for 10 seconds. Gradually add the oil in a slow, steady stream. Add lemon juice to taste and loosen, then taste for seasoning, adding salt to mellow the oil flavour. Stir through the chopped herbs. Put into a small bowl, cover and keep in the fridge until ready to use.

Heat a barbecue hot plate or chargrill over medium-high heat. Quickly grill the asparagus spears to just begin cooking. Remove and leave to cool.

Heat the oven to 180°C. Line a large baking tray with baking paper.

Lay out the filo pastry sheets on a clean bench and brush with melted butter. Be generous.

Cut each filo pastry sheet into 6 squares. Put a spear at the bottom of each square and roll up tightly. (You may need to trim longer spears, but I measured a spear to fit and trimmed the remaining, if needed).

Put on the prepared baking tray and brush well with the melted butter. Mix together the Aleppo pepper flakes and flaky salt and sprinkle over the filo pastry.

Put in the oven and cook for 15 minutes or until well browned and crisp.

Serve warm, sprinkled with lemon zest and the herb mayo for dipping. TIPS – Replace Aleppo pepper flakes with sesame seeds.

Anchovies and asparagus are a great combination so you could add 2-3 chopped anchovy fillets to the herb mayo.

Kathy Paterson

A plentiful herb garden, citrus trees and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. Named one of Aotearoa NZ’s Top 50 Most Influential & Inspiring Women in Food and Drink 2024, Kathy is a food writer, recipe developer, food stylist and photographer. www.kathypaterson.co.nz

Strawberries THROUGH THE AGES

WORDS RACHEL HART

Does it surprise you to learn that strawberries have been around since the Stone Age? Because when I read that, it blew my mind! Learning this fun fact sent me down a strawberry-shaped rabbit hole, which I’m going to take you on now.

But first, how do we even know they date back millions of years? The answer lies in all those tiny seeds. Strawberries are the only fruit with their seeds on the outside, which means they leave behind a distinctive botanical breadcrumb trail. So when archaeologists discovered fossilised strawberry seeds at prehistoric sites across Europe, it confirmed that even cavemen and women enjoyed the sweet springtime fruit.

Now let’s leave the Stone Age and jump ahead to Ancient Rome, where strawberries were associated with Venus, the goddess of love, thanks to their heart shape, vivid colour, and fleeting season. Talk about romantic! The ancient Romans also recognised the health benefits of strawberries, believing they had medicinal properties and could cure everything from gout to bad breath to kidney stones.

Fast-forward to the 16th century, when Shakespeare was fond of scattering strawberry references throughout his plays. In Othello, a strawberry-embroidered handkerchief becomes a symbol of love, fidelity, and ultimately betrayal, while in Richard III, a seemingly innocent request for strawberries masks a sinister political move.

It wasn’t until the 18th century that strawberries began to resemble the ones we know today. In France, botanists cultivated a hybrid between two wild species, creating a larger, juicier, redder fruit. This became the ancestor of the garden strawberry, the kind you’ll soon spot at the farmers’ market and greengrocer.

Modern science has proven what people throughout history long suspected: strawberries are good for us. They’re packed with

antioxidants and fibre. They’re one of nature’s best sources of vitamin C. And for every handful you eat, you get a decent dose of manganese, folate and potassium. The bright red colour comes from plant pigments called anthocyanins, which have been linked to better brain function and reduced oxidative stress. Add that all up and you’ve got a fruit that can boost the immune system, help protect against chronic diseases and even ease the symptoms of arthritis.

Luckily, understanding the science hasn’t spoilt our fascination with strawberries. Just look at Belgium, where there is an entire museum dedicated to the fruit: Le Musée de la Fraise. Or think back to 1969, when freeze-dried strawberries were packed aboard Apollo 11 as a healthy, morale-boosting snack for astronauts to enjoy on their groundbreaking journey to the moon.

These days, strawberries are a firm favourite in Aotearoa, and a welcome sign that summer is on its way. They’re one of the first fruits to show up on roadside stalls, and as soon as they do, we toss them into school lunchboxes, fruit salads, smoothies and eventually the Christmas pav.

From Stone Age foraging to Shakespearean symbolism, moon missions to morning smoothies, strawberries are more than just a fruit. They’re steeped in history, culture, and nourishment … and they’re delicious too!

Rachel Hart

Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

RECIPES & IMAGES | EMMA GALLOWAY

Strawberry Feels

While we still have a few months to wait until fresh raspberries, blueberries and blackberries are in season, it is the humble strawberry that has our undivided attention during spring. Eaten fresh as a snack, sliced and tossed through salads, crowning pavlova, roasted or turned into crumble, strawberries are a crowd favourite with good reason.

Strawberry, LEMON + POPPY SEED CRUMBLE

I’ve used my go-to base gluten-free crumble recipe to create a spring version, studded with poppy seeds and perfumed with lemon and of course all those lovely berries! I’ve added a few raspberries alongside the strawberries, to add a little tang and extra flavour. You can just use all strawberries, but you’ll want to make sure your berries are full of flavour to begin with.

SERVES 4–6

400g strawberries, hulled and halved

150g raspberries, fresh or frozen finely grated zest 1 lemon

½ tsp vanilla extract

2 tbsp raw sugar

1½ tbsp gluten-free cornflour vanilla ice cream, to serve (optional)

Preheat oven to 180°C.

CRUMBLE TOPPING

½ cup ground almonds

½ cup brown rice flour

60g chilled butter

¹⁄³ cup brown or raw sugar

²⁄³ cup sliced almonds

1 tbsp poppy seeds finely grated zest 1 lemon

Combine strawberries, raspberries, lemon zest and vanilla in a bowl. In a separate small bowl, combine sugar and cornflour and mix well before stirring through the berries until evenly distributed. Transfer to an oven-proof baking dish.

To make the crumble topping, combine ground almonds and brown rice flour in a bowl. Grate in the chilled butter and rub in until it resembles damp fine breadcrumbs. Mix in the sugar, sliced almonds, poppy seeds and lemon zest.

Scatter crumble over the top of the fruit and bake for 30–35 minutes or until the crumble is golden and the fruit bubbling up.

Serve warm with ice cream.

POLENTA PORRIDGE WITH ROASTED Strawberry + RHUBARB COMPOTE

A lovely gluten-free porridge for when you’re craving something bright and fresh, but also warm and comforting. To make this dairy-free, use a plant-based milk and coconut yoghurt in place of the crème fraîche. Use maple syrup and it’s also vegan.

SERVES 2

125g trimmed rhubarb, cut into 2cm lengths

125g strawberries, halved or quartered if large finely grated zest + juice ½ orange

2 tbsp honey, pure maple syrup or raw sugar

1 cup milk of your choice

½ cup instant polenta (I use Ceres organic quick-cook polenta)

2 tbsp Tatua Crème Fraîche or plain yoghurt (optional)

2 tsp honey, pure maple syrup or raw sugar (optional) finely chopped pistachios + dried orange slices, to serve (optional)

Preheat oven to 200°C. Combine chopped rhubarb, strawberries, orange zest + juice and sweetener of your choice in a bowl and toss to combine. Transfer to a high-sided oven-proof dish or a baking paperlined lipped baking tray and roast for 15–20 minutes or until the fruit is tender and a lovely sauce has formed. Remove from oven and set aside.

Combine milk with 1 cup water and a pinch of fine sea salt in a medium saucepan and bring to the boil. Whisk in polenta, reduce heat and cook for 3–4 minutes, stirring often until thickened. You can add a touch more milk or water at this stage if you think it needs it. You’re aiming for a lovely thick and creamy but pourable texture. Remove from the heat and stir through crème fraîche/yoghurt and sweetener, if using.

Divide between two bowls, top with dollops of compote and a sprinkling of chopped pistachios and dried orange slices, if using. Serve immediately.

Emma Galloway | mydarlinglemonthyme.com

@mydarlinglemonthyme | @tahu.ceramics

Best-selling author of three cookbooks and award-winning blogger, Emma Galloway is also a chef, photographer and budding potter. After years of living overseas, she has settled back in her hometown of Raglan, where she is inspired by the seasons and her extensive veggie garden.

Reset from within:

HOW SPRING SUPPORTS YOUR BODY’S NATURAL CLEANSE

Feeling bloated, foggy or flat as the seasons shift? You’re not alone – and it’s not your fault. After a long, heavy winter, your body naturally seeks lightness, rhythm and renewal. The good news? It already knows how to reset. With just a little support, spring can become your season of restoration.

THE FORGOTTEN POWER OF BITTERS

Bitters are one of nature’s most underestimated gifts. A small taste on the tongue sets off a powerful chain reaction: your digestive system wakes up, bile begins to flow, and your liver is gently nudged into action. In our clinical practice, we use bitters every day to help support sluggish digestion, hormonal balance, skin health and energy.

Some of our favourite bitter herbs for spring include:

Gentian – One of the strongest bitter herbs available, gentian stimulates gastric secretions and enhances nutrient absorption. It's particularly helpful for people who feel heavy, bloated or struggle with slow digestion after meals.

Dandelion Root – A classic spring tonic, dandelion root supports liver detoxification and bile flow. It's often used to improve digestion, support hormonal health and help with dull or congested skin.

Dandelion Leaf – Slightly more cooling and diuretic than the root, dandelion leaf supports the kidneys and fluid balance, helping ease water retention and gently stimulate elimination.

Ginger – Warming and circulatory, ginger supports digestive fire, relieves nausea and can ease bloating or spasms. It blends well with other bitters to support both digestion and circulation.

Even adding bitter greens like rocket, silverbeet or micro greens to your meals can make a difference. It’s a small act with a big ripple effect, especially when life feels heavy or stuck.

DAILY RITUALS TO SUPPORT DIGESTION

For digestion and detoxification to flow, your body needs rhythm –not restriction. These small shifts can help:

• Start your day with warm lemon water. After 8–12 hours without fluids, it's one of the simplest ways to rehydrate and support digestive function.

Take a few deep breaths before eating to activate your ‘rest and digest’ state.

• Chew your food slowly and mindfully, while you are sitting down and not doing anything else.

• Have something bitter or sour, such as apple cider vinegar or sauerkraut, before meals.

• Take advantage of the longer days and move your body daily –even a gentle walk helps your lymph and bowels do their job.

• Try dry skin brushing before your morning shower to encourage circulation and detox pathways.

These habits aren’t about overhauling your life, they’re about coming back to yourself, one nourishing step at a time.

READY TO RESET?

If you’ve been craving a reset but don’t know where to start, we’ve created something for you. Our 4-week online Total Body Reset programme walks you through herbal supports, meal plans, education videos, and daily rituals to restore your energy, digestion and clarity.

You’ll get these tips – and more – inside the programme. This spring, we’re gifting it (valued at $120) free when you purchase our Detox Bundle, featuring our most loved seasonal supports like Liver Cleanse Tonic, Digest Best tea and more.

Learn more by visiting our website www.raglanherbaldispensary.nz and searching detox bundle or scan the QR code.

By Natalie Jacques Naturopath & Medical Herbalist BHSc, AdvDip Herb Med, AdvDip Naturopathy

The Herbal Dispensary 07 825 7444 | 6 Wallis Street, Raglan www.raglanherbaldispensary.nz

WORDS NATALIE JACQUES

In just six months, Hayes Common Cafe in Hamilton East has diverted 1.2 tonnes of food waste from landfill!

Hayes Common owners Lisa and Brent Quarrie met in Kingsland over 20 years ago and bonded at their local Atomic Coffee Roasters. Amongst their shared interests appreciating good food and drink is care for the planet. So when they moved to Hamilton to set up their first café, their beloved beans came with them because of Atomic’s ethical stance on traceable fair-trade coffee. The landscape in Hamilton at this time was vastly different, but they sought out local free-range eggs and organic milk suppliers as well as persuading a friendly pig to eat their food scraps.

This ethos of using the best quality, free-range produce sourced locally goes right across their business model, and they are always looking to make small but significant changes. At Hayes Common they farewelled plastic straws before the legislation came into effect and ditched single use coffee cups for takeaways, but offer Again Again, an alternative made of metal for a refundable fee.

Plastic milk bottles are a thing of the past at Hayes Common, initially changing to reusable glass bottles and now local company Kaipaki Dairy supply thirteen milk buckets per week with an additional bonus of being able to keep up with quick-paced coffee service. The same thinking has been carried through in the bar with an extensive range of drinks (cocktail, sparkling water and three wines) now available on tap. Their bottle bins have shrunk from three full-sized to just one small bin. “It is great what can be done now and into the future with suppliers,” says Lisa.

Having made a number of changes to the front of house, they turned their attention to the engine room – the kitchen. The

kitchen is the most complex system, with the most products in and out, and analysis was aided by a spell of Lisa and Brent returning to the back of house. They had been collecting food scraps for some time, but dealing with them was a challenge and their home hens suffered the consequences of unsuitable food.

Diverting their food waste from landfill is a priority, as it is a major contributor to climate change. In landfill it decomposes without oxygen and releases methane which is a harmful greenhouse gas. However, these scraps are high in value if composted properly to become productive soil.

At the start of this year the couple installed a wooden, four-bay Carbon Cycle bin via a Hamilton City Council waste minimisation grant. They invested in a high sided trailer and a mulcher, as the system requires an equal ratio of green waste. On their rural property Brent loves the process of pruning and mulching connected to his upbringing on an orchard in the Hawke’s Bay.

Carbon Cycle is a hot composting system that enables all manner of clean organic matter (including meat, bones and even avocado stones), once mixed with green waste, and given time and attention, to break down into beautifully fertile soil. “We have to change the mindset from waste to beneficial resource,” says Lisa. After the rotation process is complete, the soil looks and feels healthy and it goes straight on the cafe’s on-site garden beds to grow vegetables and herbs, completing the loop.

When food waste is in front of you in a bucket, as opposed to hidden in a skip bin, it is easier to spot the issues. Hayes Common staff monitor all their food waste under the categories of preparation, plate and spoiled. Mindful that all are bad for the bottom line and the planet. This monitoring helps them to alter their practices accordingly.

The team are all on board with the changes that they have made, and head chef Dan Lawrence enthuses about the creative opportunities in the kitchen. Dan enjoys the challenge of “finding uses for the biggest culprits” and will happily pickle, preserve and ferment. Locals are encouraged to bring in their excess fruit and vegetables, which means more creative challenges and less waste in their community.

These actions affirm where their business is going, and Lisa says how important it is to “stand for what you believe in and drive change. When others join in, they can also see the benefits that emerge from having started this important conversation.”

At a macro level it is hard to gain a clear picture, as data on restaurant food waste is scarce. But based on industry data from the kai keepers study commissioned by the Restaurant Association, their own experience and observation, the magnitude of the problem is vast. Lisa is the Waikato President of the Restaurant Association and is advocating for greater data collection and driving changes in their industry.

At Hayes Common they are carefully collecting data, charting and streamlining their systems and while their landfill has effectively halved, they still want to do better.

“Having done the groundwork, we are excited to share the systems we have formulated with other businesses and drive change for meaningful impact in our industry.” Lisa and Brent say this new phase and sharing their accumulated knowledge and experience is positive and their team feel optimistic to generate change for food systems and the community.

Hayes Common

33 Jellicoe Drive, Hamilton East hayescommon.co.nz

Artichokes

WORDS LYNDA HALLINAN

Globe artichokes immediately make me think of Beyoncé. Not because these Mediterranean delicacies boast buxom buds with an impressive booty and a highmaintenance reputation, but because I can never harvest them without humming along to Beyoncé’s hit song Single Ladies.

When I was a single lady, I ate globe artichokes all the time. Why? Because when you live alone and only have your own appetite to sate, you can afford to spend an evening harvesting, trimming, peeling, steaming, plucking, slurping and scooping out every morsel of those tender hearts to dip in garlicky butter or herbal vinaigrette. Globe artichokes are more than a meal. They’re a messy lesson in mindfulness best served with a flute of ice-cold champagne and a big bib.

Known botanically as Cynara cardunculus var. scolymus, globe artichokes are cousins of the cardoon and one step removed from the daisy family. They’re thistles, of a sort, and if you don’t eat the immature flower buds, they’ll eventually unfurl to reveal a plush purple landing pad that bumblebees dive headfirst into.

In the garden these towering perennials, with leaves of jagged silver topped with architectural thistle flowers, add such statuesque drama to the back of perennial borders that they’re worth planting for their ornamental beauty alone. Perhaps this explains why I grew globe artichokes for years before I ever attempted to actually eat one.

Like asparagus and strawberries, artichokes are one of the few edible harbingers of spring. Established plants are already budding up, but it doesn’t take long for new seedlings to get cracking. Garden centres sell individual potted plants (look in the herb section) and, if you get them in the ground now, you’ll get your first crop by midsummer. The central bud is always the biggest, with smaller secondary buds forming down the stem.

Choose a sunny, sheltered spot, dig in slow release fertiliser prior to planting, and allow each plant a full square metre of soil once established. Keep artichokes well-watered, especially in dry summers, or aphids will descend to suck upon their concentrated sap.

If you have room for a whole bed of artichokes and are prepared to be patient, sow a packet of seed. Choose from Artichoke Imperial Star F1 (from Kings Seeds and Egmont Seeds), Green Globe

(Kings Seeds) or seek out heirloom varieties such as Purple de Jesi (koanga.org.nz) or Violetto Precoce (italianseedspronto. co.nz). The large seeds germinate reliably in pots or trays and your seedlings will be ready to transplant within a couple of months. Young plants go on to produce half a dozen buds by the end of their first season, before ramping up production significantly the following year.

When growing globe artichokes from seed, expect to see significant variation in the shape, size and spikiness of the first crop of edible buds. Some will be pointy or oval, others round or flat-headed. A fair proportion will grow spines from the tips of each of the green scales that enclose the heart of the bud. My advice is to get rid of every prickly performer, as stabbing your fingers while harvesting hurts like hell!

It’s important to pick artichokes when they are youthful and firm and the triangular bracts are still tightly clasped together around the bud. Once they start to loosen up, the hairy choke inside will have formed, in preparation for flowering, and they’ll be no good to eat.

Even more important: always wear gloves while harvesting and trimming globe artichokes, as the cut stems release a bitter compound known as cynarin which plays havoc with our taste receptors, leaving a nasty metallic taste on the tongue.

Lynda Hallinan

Waikato born-and-raised gardening journalist

Lynda Hallinan lives a mostly self-sufficient life in the foothills of the Hunua Ranges, where she has turned a former sheep paddock into an organic no-dig vegetable garden at Sweetgum Cottage. Her garden is open to the public by appointment.

A FANTASTIC ARRAY OF ANTIQUES

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Image thanks to Jason Tregurtha

Design a Home

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Over the last few years, Kirsty Johnson from Downey Designer Homes has shown me around a few of their fabulous builds. After each tour, I leave with my head spinning with so many beautiful details and fabulous ideas. It’s these designer differences the Downey team help their clients with that transform house plans into beautiful homes.

The latest house Kirsty is giving me a tour of is a little different, as it is hers. She, along with fiancé Chris and Kirsty’s teenage daughters Addy and Quinn moved in just three months ago. And while the landscaping is still to begin, they are loving their new home, designed just for them.

As you would expect, Kirsty had a few ideas before they started. She was not alone, with Chris immersing himself in the details of the project as well. “I think Chris could become a salesperson for some of the products we used,” Kirsty says, laughing.

“Like Dekton,” Chris adds with enthusiasm as he leads me to the family bathroom where this innovative, versatile and beautiful product clads the walls, floor, vanity sink and shower base. “We got to go to the factory where it is made,” enthuses Chris, who admits he really enjoyed the details and discovering different products during the build process.

Back before bathroom choices were considered, the build started with a site visit where the view captivated Kirsty and Chris and their architect. “It was like looking at a painting,” Kirsty says. The outlook thus became the focal point of the house with a gorgeous window in the open plan lounge created to make the most of the view that can never be built out.

Small details transform this window from beautiful to magnificent.

Glenn Soper the supervisor on their build, along with Scott the builder, suggested cedar used on the interior of the house be used instead of Gib to line the framing of the window.

This detail is also behind the custom-made steel window seat that runs the length of the window and begs to be sat on as you soak in the scenery.

While the wonderful window was inspired by the site, other priorities for the house design were influenced by how the family lived. “We’re foodies,” admits Kirsty as we stand in the beautiful black kitchen ogling over details like the Neff ovens, where doors slide away, and the tap that produces not just boiling water but cold sparkling water too.

It turns out one kitchen is not enough for these foodies, with an epic setup outside. Running adjacent to the interior kitchen is an entertainer’s dream, with matching black bench complete with built in BBQ, kitchen sink, fridge and drawers for all your barbecuing needs.

Chris, a big barbecuer, also had built a flexible outdoor fireplace that could cook a pizza, suckling pig or simply heat the space. The fireplace is framed on either side with handy wood boxes and above is a giant TV. You can see why this is their favourite place to be. And with half the space enclosed and the second half with louvres, this is a space the family use all year around. “The outdoor living was more important to us than a second lounge,” explains Kirsty.

Late in the design process, the family added on a games room off the garage but cleverly made the glass doors the same size as a garage door, so someone could convert the space into a third garage.

The home is neutral with unique textural touches that make it warm and give it a fabulous bespoke feel. The exposed brick

and black beams have an industrial feel which is softened by the outlook, seen through the large windows everywhere.

The imperfection of these structural elements add character to a brand-new house, something Kirsty and Chris have done throughout the home.

In the powder room is a hand pressed concrete tub made by an artisan in Raglan. This room, the only bathroom not using Chris’s favourite Dekton, is lined with cedar, including the ceiling. This was another suggestion from the builder Scott, and as Kirsty points out, one of the advantages of having a team on the build with attention to detail and innovative ideas.

Chris says, “Glenn was great at trouble shooting,” which, Kirsty adds, “made the process more pleasurable with no dramas”.

Adding to the warmth of the house interior is the wide band sawn American oak flooring, paired with the gorgeous sage green Bremworth wool carpet. At first this carpet feels like a risk, but the beautiful warm green connects the interior to the rural setting, such a crucial element in this home’s story.

Lighting, Kirsty admits, is something they had not done much research on or thought too much about until they had too. A late addition was the strip lighting in the kitchen/lounge space which adds more ambience and proved a good choice with them using it more than the downlights.

Planning such elements like lighting is often left off people’s to do list when building and why Kirsty believes having now been through the process, she is better at her job. “Building with Downey is a very personal process as we walk clients through the whole build and now, I’ve been through it too.”

The family love living in Matangi. “Bootleg Brewery is our local,” Chris says, smiling, “and we get free range eggs delivered to our door.” Sounds like the dream!

Downey Designer Homes downey.co.nz

Vinegar

– THE ULTIMATE ACID DROP

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Salt, fat, acid and heat are the four pillars of cooking. Master all four and anything you cook will be delicious.

While many home cooks understand the role salt plays in enhancing flavour in their food, I would argue many are still too timid, concerned about health, but I will save my lecture on salting food properly when cooking versus having salt on the table for another time.

While fat is having a renaissance, many amateur cooks don’t understand the flavour fat generates. You just have to look at the Heart Foundation or Weight Watchers meals where fat has been stripped out and thus the flavour. The result is the need for lots of sugar and salt. But I digress again!

For me, heat is a skill to be mastered, often through trial and error. Understanding the ingredient and how different forms of heat will result in different outcomes is an ongoing skill.

Then there is acid, the element most home cooks completely disregard. Ask a chef their favourite ingredient and it will often be a lemon. Samin Nosrat explains the genius of acidity in her book, Salt, Fat, Acid & Heat when she explains just what makes food

mouthwatering. “Foods that are the most enjoyable to eat cause our mouth to water – that is, to produce saliva. Of the five basic tastes, acid makes our mouths water the most … Acid, then, is an integral part of many of our most pleasurable eating experiences.”

Cultures around the world understand that acid has this effect on the taste of our food, not to mention its power to tenderise and preserve food, which is why you see vinegars used in almost every cuisine.

Derived from the French phrase ‘vin aigre’, meaning sour wine, vinegar can be made from more than grapes. Rice, grains, apples and even coconut make wonderful vinegars.

And while the French word may imply that vinegars are made from bad juice, this is far from the truth. In fact, the best vinegars are made of superior ingredients and fermented with intention. The result – a pantry powerhouse that accentuates any food it touches.

Vinegar will brighten otherwise bland soups and gives stews more depth. Use vinegar to deglaze a pan or roasting dish; this will add more flavour than water and saves your wine for drinking.

Vinegar can also be used to lighten up cake batters to make for an airier crumb and stabilise egg whites when making a pav. Vinegars are even being used in trendy non-alcoholic drinks, like shrubs.´

TYPES OF VINEGARS

WHITE VINEGAR - This clear variety is the most basic of vinegars. It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water.

With its intense, sharp flavour it’s often used in pickles, tomato sauce etc. In my kitchen it is most used when poaching eggs.

White vinegar is also excellent for cleaning. Mix with baking soda, it creates a foaming solution that will

TIP – pick your vinegar based on the cuisine you are cooking; for instance, Japanese food calls for rice-based vinegars. Use this theory when buying vinegars too. A region’s vinegar should reflect what is grown there, think wine vinegars from Italy and France, sugarcane vinegar from the Philippines and Caribbean, or malt vinegar from Britain.

remove grease and baked-on food from pans. White vinegar also has other uses around the home. It can soften laundry, clean and de-scale a coffee maker and help to keep flowers fresh.

WINE VINEGAR - Made of wine that is allowed to ferment until it turns sour, wine vinegar has many uses. It's an ideal ingredient in salad dressings, sauces, slow braises, marinades, reductions, and pickling.

While you can get generic red or white wine vinegar, you might want to experiment more with specific grape varieties, like merlot wine vinegar or chardonnay vinegar.

CHAMPAGNE VINEGAR - Champagne vinegar is made from, you guessed it, Champagne that has been fermented. It has a light flavour, which is both tart and sweet. Champagne vinegar tastes great on salads, braised pork and chicken.

BALSAMIC VINEGAR - Not all balsamic vinegars are the same. Authentic balsamic vinegar will be labelled Aceto Balsamic Tradizionale and will have a D.O.P

APPLE CIDER VINEGAR - Apple cider vinegar, as its name suggests, is made from apples. It is often exulted for its health benefits, from aiding digestion to restoring volume to your hair. I can’t think of anything worse that starting my morning with a shot of ACV, so prefer to use it in salad dressings or to braise pork chops. The apples make for a tart but fruity flavour.

SHERRY VINEGAR - Sherry vinegar is made from sherry wine in the Cadiz province of southwestern Spain. It is naturally fermented and aged for at least six months and up to ten or more. Such careful ageing creates a deep, complex vinegar. Use as a twist in dishes you would balsamic vinegar.

MANY OF YOUR GOTO CONDIMENTS LIKE TOMATO SAUCE, MUSTARD, MAYONNAISE, BBQ SAUCE, RELISHES … HAVE VINEGAR AS THEIR KEY INGREDIENT.

(Denominazione d'Origine Protetta) stamp. To conform to these EU rules, traditional balsamic vinegar can only be made from grape must (juice) from grapes grown in the Modena and Reggio Emilia regions and contains no other ingredients.

There are many producers around the world making perfectly delicious versions of balsamic vinegar, but there are also many creating cheap and nasty ones! You can spot these by checking the ingredient list. If it contains sweeteners and thickeners and makes no mention of grape must, this is little more than a dark vinegar and you should avoid. (I wrote extensively on balsamic vinegars in our Summer 2024 edition which is also available on our website.)

RICE VINEGAR - Rice vinegar, or rice wine vinegar, is made from fermented rice wine. It has a sweet, delicate flavour and is less acidic compared to many other vinegars. The colour of rice vinegar can vary depending on the bottle's country of origin, ranging from clear to brown to red and even black shades. This type of vinegar is mostly used in Asian recipes, including sushi, stir-fry, salads, noodles and vegetables.

MALT VINEGAR - Malt vinegar is made from malting barley. I grew up with Dad having it on his fish ‘n’ chips, which makes sense now I know that it comes from a beer-loving, malt-growing country. It’s also the best vinegar to use when making another English classic, pickled onions.

COCONUT VINEGAR - If you can't get your Asian recipes to taste just right, it might be because you don't have coconut vinegar, a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes. __

Vetro has a wonderful range of vinegars, from authentic balsamic vinegar to apple cider, champagne, and sherry vinegars.

Vetro Hamilton, 122 Rostrevor Street, Hamilton

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two courses $60, 3 courses $75

Skycity Hamilton

346 Victoria Street, Hamilton palaterestaurant.co.nz

I love vinegar. My Dad doused cucumber and tomatoes with vinegar when I was a kid, and I didn’t take much convincing to love it too.

Now I appreciate vinegar’s versatility to balance and elevate other flavours, and I add a splash or squeeze of something sour into almost everything cook. Sherry vinegar is my most recent darling of the sour family. Made from Spanish sherry, it has a slightly sweet, almost nutty yet clean flavour that is really something special. It’s a little splurge compared to the standard supermarket line up, but a little goes a long way and you’ll enjoy a bottle for a long time. Here I’ve used it in two dishes that hero spring vegetables, one hot, one cold. Pick up a bottle from Vetro and better supermarkets and give it a try.

SPRING VEGETABLE SALAD WITH SHERRY VINAIGRETTE

This spring salad is a delight, crisp and refreshing with the sweet and peppery flavours of fennel, snow peas, radish and rocket, dressed with a lip-smacking sherry vinaigrette. Mild cannellini beans add a bit of protein and make the salad more substantial. I love radish microgreens, which are easy to grow at home or buy from farmer’s markets and some supermarkets (but you can leave them out if you prefer). If you have one, use a mandolin to slice the fennel and radish thinly, otherwise just go as thin as you can with a knife.

SERVES 4

SHERRY VINAIGRETTE

3 tbsp extra virgin olive oil

2 tbsp sherry vinegar (available at La Cave and Vetro)

1 tbsp shallot or red onion, very finely chopped

1 tsp Dijon mustard

1 tsp maple syrup

½ tsp fennel seeds

¼ tsp salt

good grind of black pepper

SALAD

1 fennel bulb, root end trimmed and very thinly sliced handful of snow peas (about 12), halved diagonally

3–4 radishes, tops and bottoms trimmed, and very thinly sliced

1 x 400g can of cannellini beans, drained and rinsed

handful of radish microgreens (or add sprouts, or more rocket)

Start by making the vinaigrette. Toast the fennel seeds for a minute or two in a dry frying pan until fragrant, then grind in a mortar and pestle (or give them a bash with something heavy). Shake all vinaigrette ingredients together in a sealed jar.

Put all salad ingredients into a large bowl, pour over the dressing immediately (to prevent fennel from browning) and use your hands to toss everything together. Serve immediately.

www.everydayeatery.co.nz

ROAST BABY CARROTS WITH SHERRY VINEGAR GLAZE

These sticky roasted baby carrots are super easy to make and full of flavour, with a Spanish inspired glaze of sherry vinegar and olive oil, cumin and smoked paprika, lightly sweetened with maple syrup. Grab gorgeous multicoloured baby carrots from farmer’s markets, or find a bag of supermarket baby carrots which will also do the job perfectly well. You might need to double the recipe because these are really moreish and you might find your appetite for carrots is bigger than expected!

SERVES 4

500g baby carrots, washed and tops trimmed

GLAZE

2 tbsp olive oil

2 tbsp sherry vinegar (available at Vetro and La Cave)

1 tbsp maple syrup

1 tbsp cumin seeds

½ tsp smoked paprika

½ tsp salt

good grind of black pepper

TO FINISH

Approx. 2 tbsp roasted almonds, finely chopped

Approx. 2 tbsp parsley, finely chopped Lemon zest

Preheat oven to 220°C fan bake (or 240°C conventional oven).

Put baby carrots in a roasting dish.

Mix glaze ingredients together, pour over carrots and use your hands to make sure they’re evenly coated.

Roast for about 20 minutes, giving the carrots a shake every now and then, until tender and charred around the edges.

Pile onto a serving plate and sprinkle with almonds, parsley and a scattering of lemon zest.

WORDS & IMAGES FIONA HUGUES

My feathered flock brings me endless joy, and it’s no secret that I completely adore my chooks. For a couple of decades now I’ve fancied them, raised them, named them, and relished in their noble egg-laying careers. They’ve raised me heritage breeds from other mothers, hatched random orphaned eggs and they’re brilliant recyclers of my organic kitchen waste. But let’s face it, loving chickens doesn’t stop me from hankering for a good poultry recipe, and I regularly feature their cousins trussed, dismembered, torn and chopped in my kitchen.

Alas, of late I’ve been slammed with work projects and my time to conjure a golden blistering bird in the oven or searing delicious chunks in a pan to great length has been scarce, literally like their teeth. So, get ready to meet two of my favourite fresh ingredient recipes at the moment to make last-minute with the humble ol’ supermarket rotisserie chook – each one a tribute to new season flavours and both to the birds outside my window and to the array of flavourful possibilities they inspire.

NOTE – These two recipes feature ingredients that benefit from a bit of salt to enhance their crunch. Bathe your chopped celery in an icy solution of four cups of water and two tablespoons of salt for ten minutes then drain. For cucumbers, smash or chop them and toss in salt. The salt will draw out moisture, so set them in a colander for 30 minutes to drain. Lightly rinse if you prefer and press the last bit of moisture out on paper towels before using.

Fiona Hugues | Born in Hamilton, multiinternational award winning food stylist & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horseback. After Hillcrest High School, Elam School of fine Arts took her to Auckland where she now resides on a rural property with her French husband, teenage children & a plethora of animals. From photographing food, art directing commercial campaigns to designing restaurants, her creative skills have encompassed a multitude of genres. Named one of Aotearoa New Zealand’s TOP 50 Women in Food and Drink to watch in 2024 she brings the beauty of food, the joy of eating and art of making things look good to her many clients, and these pages.

SALAD WITH GREEN THINGS

“Eat your greens,” they say. Ok then, sweetheart, here’s my leafy culinary answer to all the parents and preachers of wellness and virtuosity saying such things. This recipe is literally a stand back and biff all the green things you can get your hands on in a bowl together with a balance of chooky nut protein for good measure, all doused in my trusty creamy mustardy dressing. It’s very adaptable, so get creative with what veg you fancy and don’t hesitate adding fruit because, as you know, I’m a huge advocate for fruit in savoury dishes, simply because it’s nearly always damn delicious.

INGREDIENTS ARE APPROXIMATE, AND THE DRESSING WILL KEEP IN THE FRIDGE FOR A WEEK.

as many torn bits of roast chicken as you fancy, boneless

1 cup chopped celery

½ cup or so green grapes

½ cup walnut halves, gently toasted

1 sliced avocado

½ green apple, sliced handful of green leaves (I used lettuce here but spinach, rocket, celery tops or shaved cabbage all work just as well)

4–5 Medjool dates, pitted & sliced

small handful of blanched baby peas

(I’d have loved some chopped spears of asparagus in here too but at time of writing still none to be found.)

FOR THE DRESSING

1 heaped tbsp seed mustard

½ clove garlic, crushed

¼ cup Champagne or good white wine vinegar

flaked salt & fresh ground pepper

¹�³ cup Tatua crème fraiche

1 tbsp runny honey

½ cup olive oil / to taste

Whisk everything together except for the olive oil. Once everything is well combined, drizzle in the olive oil to taste. Store in the fridge.

Put all your greens and fruit in a bowl, pour over dressing and toss to coat everything well.

Lay on a platter and top with the torn chicken and a sprinkle of toasted walnuts. Devour with a crisp glass of wine and some crusty bread.

NOODLE SALAD WITH SOY EGGS

This salad has elements that take a little time to prepare but those bits keep in the fridge for longer so you can easily get organised a day or two before. The feature ingredient here behind the chook and eggs is cooling cucumber, as this dish packs some heat. If you can’t get any, step away now until you can find some as you’ll need them to put out the potential fire.

ROAST CHOOK’S BITS & PIECES

broccolini stems blanched, or chunks of steamed regular broccoli 3 cups or so chopped telegraph and smashed baby Lebanese cucumbers

5–6 free range eggs, soft boiled 6 minutes, cooled and peeled 1 x spring onion, sliced sprinkle of toasted sesame seeds

FOR THE SOY EGGS

1 cup light soy sauce

¾ cup of mirin

FOR THE SOBA NOODLES

1 packet soba noodles, cooked al dente

2 tbsp Thai curry paste (red or yellow)

1½ cups coconut milk

½ cup crunchy peanut butter

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp honey

lime juice to taste

FOR THE CHILLI DRESSING

1 garlic clove, crushed

1 tsp fresh ginger, grated

1 tsp sesame oil

¼ cup chilli crisp (I use Lao Gan Ma [Old Godmother] brand from the supermarket / Asian stores)

2 tbsp soy sauce

finely grated zest and juice of a lime

2 tbsp runny honey

The day before, make your soy eggs. Place your peeled boiled eggs inside a plastic bag inside a small bowl. Pour over the soy sauce mixed with mirin and squeeze out the air from the bag so the eggs are all submerged. Seal and place in the fridge for at least four hours or ideally overnight. Once drained, the eggs will keep in the fridge for three or four days.

The soba noodles take a little time too, so make these ahead if you can, or at least have them cooked and ready. (Tip – rinse in cold water and toss in a little oil after you’ve cooked and drained them to stop them sticking if you’re not eating straight away.)

In a fry pan over medium heat cook your curry paste for one minute to bring out the aromas. Flop in the coconut milk, followed by the other ingredients. Let it bubble for a minute, whisking until combined. Adjust seasoning with lime juice and flop in the cooked noodles. Toss to coat. These noodles aren’t meant to be hot so remove from heat and set aside or store in a container in the fridge for up to a week.

Sort your chilli dressing by combining all the ingredients in a jar and shaking to combine.

Prepare your cucumber as above and then assemble your salad.

Lay the cucumber out with the broccoli. Tear up your chook bits and lay them down. Add a decent twist of the soba noodles and nestle in some of the halved soy eggs. Pour the dressing over the chook and greens. Sprinkle with sesame seeds and sliced spring onion. Add a squeeze of lime for added freshness. (I forgot to photograph some cut lime on the side of my salad here because, hey, slightly frazzled and busy … Too bad I’ve mentioned it here, so soldier on! Bon appétit!)

New in the City

There has been a flurry of new eateries open in Hamilton Central over the last six months. Here are a few for you to go and check out.

1. INDIAN CHIMNEY – 4 Alexandra Street

Bringing the rich flavours, spices, and soul of India to the heart of the city. Expect authentic Indian cuisine in a warm, inviting interior.

2. DUCKY CHINESE RESTAURANT – 242 Victoria Street

As its name suggests, this cute little eatery specialises in duck dishes, but that’s not all.

3. NAN HOTPOT - 232 Victoria Street

A fun and interactive dining experience! Nan Hotpot, a proud ambassador of traditional Chinese hotpot culture, brings the rich, bold flavours of China to your table.

4. DIVINE DESSERT LOUNGE – 148 Ward Street

Got a sweet tooth? Divine Dessert Lounge offers sweet treats and rolled ice cream – where sweet dreams come true.

5. KORI DESSERTS – Ward Street

Discover fluffy soufflé pancakes, bingsu (Korean shaved ice dessert), and mochi ice cream.

6. MUNCHIES – 68 Bryce Street

Got the munchies and only $10? Decadent baked goods, croffles, bubble waffles, pasta and more and nothing is over $10 at Munchies.

7. STATUS THE VEG EDGE – Dining on Bryce, Centre Place

Fresh, local and 100% vegetarian food with vegan and Jain options available.

8. THAI GRANDMA HOUSE – 313B Barton Street

Savour the authentic flavours of Thailand including the best wonton noodle soup in town.

9. KUMAR KITCHEN (KK) INDIAN STREET FOOD –541 Victoria Steet

An extensive vegetarian menu from chaat to burgers, momo (dumplings) to South Indian and Indo Chinese dishes.

10. SAIGON ‘60S – 643 Victoria Street

Offering authentic Vietnamese food and the best pho noodle soup in town.

ROSTREVORST

Christmas Cakes

RECIPES & IMAGES JULIE LE CLERC

For me, there’s something undeniably special about the time-honoured tradition of making a Christmas fruitcake. While it’s advisable to do this as early as October – or even late September – it’s not just about getting ahead; it’s about giving the cake time to mature and develop deep, complex flavours.

A proper Christmas cake is packed with dried fruits, nuts, spices, and a generous splash of booze – brandy, rum, or whiskey are popular choices. The magic happens as the cake ages, because the most pleasing flavours take time. Over numerous weeks, the cake needs to be regularly ‘fed’ with a little more alcohol, keeping it moist while intensifying the flavours.

This slow, thoughtful process is part of what makes English-style Christmas fruitcakes so special. It’s a ritual of patience in a season that’s often rushed. Baking it early allows the cake time to settle, evolve, and become something truly celebratory. It’s also practical – come December, when the festive season kicks into high gear, the cake is already resting and ready, leaving you free to focus on all the other seasonal preparations and festivities.

While the tradition may feel old-fashioned to some, it’s quietly making a comeback among modern bakers who appreciate the slow-food mindset and the sense of connection and anticipation that comes with making something well ahead of time. Baking a Christmas cake in October is more than ticking off a to-do list –it’s a delicious, fragrant promise of celebrations to come.

And when Christmas finally rolls around, there it is – beautifully aromatic, dark, rich, and delicious. Some love it plain and rustic, others go all out with a snowy layer of icing. Either way, slicing into a well-aged fruitcake is like unwrapping a present – dense with fruit, spiced just right, and filled with the kind of flavour that only comes with time.

CONVERSION FROM ROUND TO SQUARE CAKE TINS OR VICE VERSA

Use a round cake tin that is one size larger than a square tin for any given recipe. For example, a 20-cm round cake tin converts to an 18-cm square tin. Bear in mind that cakes in square tins may take a little longer to cook, so adjust the timing and check regularly towards the end of the cooking time.

HOW TO STORE FRUITCAKES

Wrap in greaseproof paper (not plastic wrap, as this can make the cake sweat and attract mould), and then in foil. Store in a cool, dark place.

Julie Le Clerc is a former cafe owner and chef turned food writer, stylist and photographer. She loves creating doable, flavour-driven recipes inspired by seasonal local produce and assorted world cuisines. Julie has written a bunch of best-selling cookbooks that reflect her cafe background, love of baking, and culinary travels. When she’s not in her own kitchen, you’ll find her dreaming about inspiring destinations, near and far, or off on an eating adventure.

Julie Le Clerc

Traditional Christmas Cake

Even though fruitcake is traditionally shared at Christmastime, I’ll happily make one at any time of year because I can’t resist the rich, fruity flavours. As it lasts so well, it’s great to have on hand to simply slice off slivers and enjoy with a nice cuppa.

300g raisins

300g sultanas

200g chopped pitted dates or prunes

200g currants

½ cup dry sherry

250g butter, softened

1¼ cups firmly packed brown sugar

4 large eggs

¼ cup orange marmalade

2 tbsp treacle

35g raw almonds, chopped

1½ cups plain flour

½ cup self-raising flour

1 tbsp cocoa powder

1 tbsp mixed spice

70g whole raw almonds, to decorate (optional) brandy or whiskey to 'feed' the cake

To make this cake, you will need to start preparations the day before. Place all the dried fruit in a large bowl. Pour over the sherry and stir to combine. Cover bowl with a clean cloth and leave fruit to soak for 24 hours, stirring once or twice over this time.

Next day, preheat oven to 150°C conventional (130°C fan bake). Grease a deep-sided 20-cm round cake tin and line the base and sides with a double thickness of baking paper. The paper should come up higher than the sides of the tin. Wrap a layer of brown paper around the outside of the cake tin to protect the cake from over-browning and drying out during the long baking time. Tie in place with kitchen twine.

Place butter and sugar in a large mixing bowl and beat with an electric mixer until pale and creamy. Beat in the eggs, one at a time (the mixture may split at this stage but will come together later). Add the marmalade, treacle, chopped almonds, and the soaked dried fruit, and stir to combine.

Sift flours, cocoa and mixed spice over the fruit mixture and stir to combine. Spread mixture evenly into prepared tin. Drop the tin from a height onto the bench to settle the mixture and avoid large air bubbles in the finished cake. Decorate with whole almonds, if desired – though if you plan to ice the cake then it’s best to leave the almonds off.

Bake, uncovered, for 3½–4 hours, or until a skewer inserted in the centre comes out clean. Remove from the oven to cool in the tin.

Once cold, ‘feed’ the cake by making small holes in the top and bottom with a skewer, then drizzle with a couple of tablespoons of brandy, or whiskey. Wrap the cake up and store in an airtight container. You can now ‘feed’ it at odd intervals – say every 1–2 weeks – until you need to ice or eat it.

Last-Minute Fruitcake

This dairy-free fruitcake has wonderful flavour and is extra moist due to the use of oil instead of butter. The oil also gives the cake good texture which means, unlike classic fruitcakes, it cuts well, even when freshly made, making this a good last-minute option if you didn’t manage to bake a cake in October. I sometimes make two small cakes, which are a nice size for gifting.

½ cup orange juice

½ cup dry sherry (or more orange juice if you prefer an alcohol-free cake)

¾ cup sunflower or grapeseed oil

1 kg mixed dried fruit (I like to use equal quantities of raisins, sultanas and currants)

¾ cup firmly packed soft brown sugar

2 tbsp treacle

½ tsp baking soda

finely grated zest and juice of 1 lemon

4 large eggs, lightly beaten with ½ tsp salt

2 cups plain flour, sifted

1 tsp cocoa powder, sifted

1 tbsp mixed spice

70g whole raw almonds, to decorate

Preheat oven to 150°C conventional (130°C fan bake). Grease an 18-cm square cake tin (or two 13-cm square tins), and line the base and sides with a double thickness of baking paper. The paper should come up higher than the sides of the tin. Wrap a layer of brown paper around the outside of the cake tin to protect the cake from over-browning and drying out during the long baking time. Tie in place with kitchen twine.

Put the orange juice, sherry, oil, dried fruit, brown sugar and treacle in a saucepan. Bring mixture to the boil then turn down the heat and simmer very gently for 10 minutes, stirring often, so the fruit softens. Remove pan from the heat and stir in the baking soda. Set aside to cool to room temperature.

Stir in the lemon zest and juice and the beaten eggs to combine. Sift flour, cocoa and mixed spice over the mixture and stir to combine. Spread mixture into prepared cake tin and smooth the surface. Arrange almonds on the surface of the cake.

Bake large cake for 3 hours (smaller cakes for 2 hours), or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. This cake will last well for 3–4 weeks if stored in an airtight container in a cool place.

AUDI DAY OUT

After a week of relentless rain, the sun came out for our second annual Audi Day Out. This is the day that my Instagram feed belies reality and will have you believe I swan around the region driving luxury cars, meeting great people and eating delicious food!

We meet at Ebbett Audi in Te Rapa, where we picked up our cars for the day, an Audi Q7 50 TDI (the grey one) and an Audi S5 Avant (the blue one). Wanting to know a little more about each, beside their colour, Audi sales specialist and my previous car interpreter Jackson Caffyn was on hand to give me a rundown.

The Q7 is Audi’s only seven-seater and boasts a 210kW diesel engine, quattro all-wheel drive and intelligent sport suspension. And while we didn’t test out the 7-person capacity, the Q7 was definitely roomy and a smooth ride.

The S5, on the other hand, is the sportier model. The 2025 S5 is a refresh of the long-standing, best-selling Audi A4. Jackson says, “This new generation of car is the first car we have had through on the PPC platform and boasts a 270kW V6 petrol with Audi’s newly developed Mild-Hybrid Plus system.” Remembering my lack of car knowledge, he switches to pointing out the interior features, like the new curved multimedia interface (or Audi MMI), headrest speakers for the front seats and a passenger display screen.

With a rundown on the cars’ features, we were off. First stop, Falls Retreat in the Karangahake Gorge. Brad and Emma started Falls Retreat around the time I started Nourish magazine, and they are one of our longest standing clients. This might have been why I

managed to twist Emma’s arm in letting us pop in for coffee when they were technically closed with a wedding that afternoon.

With the place to ourselves we chatted to Brad and Emma over coffee, about their vision for Falls Retreat and the changes they have made in recent years. We also took the opportunity to check out the accommodation, garden and grounds.

We could have stayed all day chatting, but I am a woman with a schedule, so we were back in the Audis and on the road. We were heading to Whangamatā. Our destination – Coromandel Chocolate’s new chocolate factory.

I first met Thomas Capdevielle from Coromandel Chocolate when he had just set up his factory in his garage. Fast forward just a couple of years and he has grown into a larger factory with a shop in the centre of Whangamatā.

I love these days out and being able to share the story and passion of some of the people I get to know in my line of work. I was especially keen to have Mat McLean from Palate, who joined us for the day, to meet Thomas, as Coromandel Chocolate currently features in one of Mat’s desserts.

Thomas gave us a quick rundown on the process of making chocolate from bean to bar before explaining how his beans are grown on a remote island in Vanuatu. This is a crucial part of the Coromandel Chocolate story, who want to celebrate Pacific chocolate.

When very few chocolatiers have even seen cocoa being grown, Coromandel Chocolate have a hands-on investment with their cacao beans. “Our goal is to raise the profile of Pacific single origin cacao and give it the recognition it deserves,” says Thomas. “Why

WORDS & IMAGES VICKI RAVLICH-HORAN

import cacao beans from elsewhere when we can invest our money right here in the Pacific?”

But the proof is in the pudding, so it was time to try this chocolate. Judging by the bags of chocolate that got tucked into the Audis I would say Coromandel Chocolate got everyone’s tick of approval.

Our next stop, lunch, required a short stroll to Port Road Project, a favourite brunch spot in the Horan household whenever in Whangamatā. Owned by Jason Scott, one half of the sibling duo who established the iconic Scotts Epicurean in Hamilton, Port Road Project can be trusted to produce something a little different but always delicious. So we left it to the kitchen team to feed us and were not disappointed as dish after dish arrived.

We enjoyed, among other things, buttermilk fried chicken sammy with red cabbage kimchi, an amazing beef and cheese toastie, and a cauliflower concoction with halloumi, raisins and pinenuts on hummus and flatbread.

With the sun streaming in and great food being enjoyed, it would have been easy to stay all afternoon. Maybe next year’s day out needs to be extended to a weekend away.

Want to test drive an Audi for yourself? Stop in and talk to the Ebbett Audi team.

27 Te Kowhai East Road, Hamilton, 3200 www.ebbett.co.nz

My Weekend Table

WORDS VICKI RAVLICH-HORAN | RECIPE & IMAGE GRETCHEN LOWE

Life moves fast, and too often cooking feels like just another task on a never-ending to-do list. Gretchen Lowe wants to help busy people rediscover the pleasure of creating delicious food, without the stress.

My Weekend Table is all about bringing back the joy of cooking –offering a collection of beautiful, comforting recipes that make it easy to slow down, connect and enjoy food that feels special but is simple to prepare.

Gretchen is a food stylist, recipe developer, interior designer and photographer. She says, “I have been mixing, baking and sautéing my way through life from a very young age.”

A trained chef, Gretchen has been surrounded by great cooks from her grandmother, an exquisite baker, to her parents and sisters. Blair, her husband, it turns out is also a dab hand in the kitchen and his scones and date night orecchiette feature in My Weekend Table

Influences such as her travels have shaped Gretchen’s food. Check this out on page 137 with her Dark Chocolate, Caribbean Rum & Raisin Torte or page 111 with her Greek Meatballs and page 48 with her Jamaican Jerk Fish Tacos.

Now, even as a busy mum, Gretchen says, “The kitchen is my haven; a place where I spend most of my time, enjoying every moment.” With My Weekend Table she wants to make cooking feel joyful, approachable and full of heart for everyone, be it a quick dip, a long-awaited date night meal or a feast for a crowd. There’s even a section for kids or fussy eaters.

Gretchen says, “This book is not just about cooking quickly; it’s about cooking cleverly, using bold flavours, thoughtful pairings, and smart techniques to make every meal feel like a moment worth savouring.”

My Weekend Table: Celebrating simple food from Aotearoa and beyond, by Gretchen Lowe, photography by Gretchen Lowe, published by Bateman Books, RRP $59.99, release date August 2025

CHOCOLATE-CHUNK PORRIDGE BANANA BREAD

This banana bread has quite the reputation and it’s one of my most requested recipes. It’s featured on my table for years now and is easily whipped together in the food processor. It’s that wonderful blend of indulgence and nourishment that makes mornings or snack times something to look forward to. My girls love it – it’s so simple to sneak the good stuff in and they’re none the wiser! (I sneak in porridge oats that have been blended to a flour.)

SERVES 8–10 DF

1¹⁄³ cups porridge oats

3 ripe bananas

1 tsp baking soda

1 tsp vanilla extract pinch of salt

4 eggs

½ cup olive oil

½ cup caster sugar (it works well with honey and coconut sugar also)

1½ cups thread coconut 80g dark chocolate (at least 70%), chopped

OPTIONAL SERVING IDEA

berries, coconut yoghurt and walnuts

Preheat the oven to 180°C. Grease a loaf tin and line with baking paper. In a food processor, blitz the oats to a flour, add bananas and blend until smooth. Add the baking soda, vanilla, salt and eggs and pulse until just combined. Add the oil and caster sugar and pulse again a couple of times. Remove blade from the bowl and stir in the coconut and dark chocolate.

Pour into prepared tin and bake for an hour or until a skewer inserted in the middle comes out clean. I love to serve this bread with berries, coconut yoghurt and walnuts.

EVENTS

WAIKATO FARMER’S MARKETS

Where local and convenience collide, the Waikato Farmer’s Markets are on every weekend come rain, hail or shine.

Cambridge Farmer’s Market, every Saturday 8am–12noon, Victoria Square

Hamilton Farmer’s Market, every Sunday 8am–12noon, The Barn, Claudelands www.waikatofarmersmarkets.co.nz

SUPPER CLUB AT EVERYDAY EATERY

Date night? Girls’ night? Come enjoy a meal, drink some wine and have a good time. Three-course dinner with drink match option.

Last Saturday of each month at 6pm www.everydayeatery.co.nz/supper-club

WONDER HORSE COCKTAIL CLUB

Take a journey through the history of cocktails, a taste of three spirits used in two unique and delicious cocktails (and sometimes other things), and a tasty little treat from the team at Wonder Horse.

$50pp

Last Thursday of the month, 6pm–8pm email matias@wonderhorse.co.nz to book

PALATE WINE O’CLOCK

Join Larissa and learn something new with a selection of wonderful wines each month.

Last Wednesday of the month, 6pm $30 includes wine tasting and nibbles palaterestaurant.co.nz/events

VETRO SPRING FESTIVAL

Market stalls, music, pizza, paella, pasta and so much more. Come for lunch, early dinner, or stay for the whole day!

18 October, 9am–3pm Rostrevor Street (Vialou Sreet end of Rostrevor Street) www.lovethecentre.co.nz

NATIONAL GARDENING WEEK

This year the theme is ‘Communities in bloom’ – making communities better through gardening. 20–27 October

CBD PROGRESSIVE DINNER

Back for another year this unforgettable dining experience in the heart of Hamilton promises guests great food, wine, entertainment and let’s not forget some surprises, including where you will be going.

Thursday 13 November, 5.30pm

Hamilton Central location

$180pp

email withjulesnz@gmail.com for tickets

FINE HOMES TOUR

Back in 2025, this is your one and only chance to ‘peek’ inside those homes you may have driven or walked past and wondered if the interior was as inspiring as the exterior. 14 November | $85pp www.finehomestour.co.nz

Learn

ARKANDA WORKSHOPS

Join Wayne in the kitchen for a fun day of food learning something new. 128A Whitikahu Road, Gordonton

PRE-CHRISTMAS HANDS-ON WORKSHOPS

Christmas Baking and Gifts

When October 18 and 19, 10am

CHRISTMAS COOKING DEMONSTRATIONS

Various dates in November

When 9.30am

Book email wayne@arkanda.co.nz

FALLS RETREAT WORKSHOPS

KOMBUCHA BREWING WORKSHOP

Learn how to make your own kombucha drinks at home to enjoy great gut health. Workshop includes nibbles and coffee on arrival and lunch.

When Sunday 5 October

Cost $95pp

FULL MONTY ORGANIC GARDENING WORKSHOP

Join Nicki, Falls’ resident gardener, to learn the fundamentals of growing your own organic, nutrient dense produce. Includes morning tea on arrival, interactive garden session, take-home notes and a delicious lunch.

When Sunday 12 October

Cost $165pp

XMAS FLORAL WREATH WORKSHOP

Gather the girls and get crafty with our Christmas Wreath workshop with Shontelle from Sweetpea & Jasmine.

When Wednesday 19 November

Cost $165pp

www.fallsretreat.co.nz

MARKETPLACE

OUR RANGE OF QUALITY COOKWARE AND BAKEWARE INSTORE AT READ BROS. 308 Pollen Street, Shortland, Thames ONLINE AT www.readbros.co.nz/forage

Taste of Tours are small group tours giving you a real taste of place. For more details on any of these tours please

Five fabulous nights of foodie fun in South Australia. $3850 pp twin share

Julia Clarke Wine & Dine with Jules 1st -6th April 2026 (Easter)

“I was apprehensive about joining a group tour as have never been in a group before, but it was a perfect size and really enjoyable. It was so great to not to have to think about any planning and just enjoy the range of experiences.”

SHARON WHITAKER TASTE OF SOUTH AUSTRALIA 2024

13-24 JULY 2026

Join Emma for this feast of the senses! From rice paddies to cinnamon groves, the sea to national parks, we will cross this enchanting island, delving into its history, culture, wildlife and food. $6996 pp twin share

Emma Galloway My Darling Lemon Thyme

“Another fabulous adventure completed. If you wish to adventure beyond the predictable, see a country behind the scenes, get to know the people and their past with an equally adventurous group of people, superbly organised and down-to-earth host and local guides - Taste of Tours will take you there.”

– TASTE OF SRI LANKA 2025 MANDY AND GREG JARVIS