Plus, we visit the teams at Webster’s Tea and Weave and get a preview of Hamilton Gardens’ Medieval Garden
A touch of Sour Cream, a taste of Summer
Cool and creamy – perfect for summer days and easy gatherings
Tatua Sour Cream is soft and creamy with a delicious tangy flavour. Perfect for topping nachos, baked potatoes and gourmet pizza, it also brings fresh flavour to summery sauces and dressings. Use it as a quick dip with lime and sweet chilli, or as a cream substitute to add velvety richness to sweet and savoury dishes.
Proudly New Zealand made | Available in supermarkets nationwide
EDITOR Vicki Ravlich-Horan
HEAD DESIGNER Sara Cameron, Minted Design Co.
PROOF READER Nikki Crutchley (Crucial Corrections)
CONTRIBUTORS Denise Irvine, Emma Galloway, Liz French, Lynda Hallinan, Kathy Paterson, Julie Le Clerc, Rachel Hart, Fiona Hugues, Vicki Ravlich-Horan
COVER IMAGE Ashlee DeCaires
PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan, Julie Le Clerc. ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online)
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Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537
Here's to Summer
This issue was a real fun one to put together. I had the idea of doing an issue on edible flowers two summers ago while foraging roadside for wild fennel pollen. Edible flowers have become more and more commonplace on our plates as garnish, but I wanted to look at the ones that offer more than a pretty adornment.
So we started to cast our eyes around for edible blooms we love to eat. Kathy Paterson snapped up zucchini flowers, literally and figuratively, as she carefully took home the flowers from my veggie garden after our team Christmas lunch last year. I always grow yellow zucchini specifically because they produce great flowers.
Julie Le Clerc took capers and then took the words right out of my mouth. Her eloquent introduction on capers (page 20) was exactly what I would have written, down to the first time I looked in awe at a caper plant growing in abundance in the Mediterranean.
On capers, I had to include my hairdresser Paul’s capers trying to grow capers, simultaneously trialling an alternative with the nasturtiums that were taking over my garden (page 18).
All this floral fun continued with a visit to Hamilton Gardens, where I got a sneak peek at the new Medieval Garden, due to open in February (page 38). In an ironic twist, it is based on a garden in Palermo, where I had just returned home from having led our fourth Taste of Sicily Tour. I love that one of my favourite places in my hometown, Hamilton Gardens, now has a piece of another special place for me, Sicily.
I
LATE SUMMER GARDEN BOTANICAL ART WORKSHOP
Join professional botanical artist Jennifer Duval-Smith for one of her relaxing and inspiring botanical art workshops. This is a fun workshop for beginners to dab hands.
On a mission to connect people back to nature and their own creativity, Jennifer will explain easy strategies to sketch any plant, teach you to trick your brain into seeing more, and show you how to enjoy creating your own nature journal sketchbook.
The workshop at Nourish HQ in Hamilton includes morning tea and wonderful lunch created by Nourish’s own Vicki RavlichHoran.
Sunday 1 March, $190pp
Get your tickets at nourishmagazine.co.nz/shop
PRIVATE TOURS
3.
Our sister company Taste of Tours has built a reputation for carefully curated, bespoke small group tours. In 2026 we are getting even smaller with the launch of our private tour option.
Celebrating a milestone? Looking for a way to get all your friends together for a great time? Taste of Tours can create bespoke small group (6–12) tours just for you to destinations like South Australia, Sri Lanka, Bologna and Sicily.
Find out more at tasteoftours.com or email hello@tasteoftours.com
2.
SPRITZZETTO
Aperitivo hour is an Italian tradition fast catching on in New Zealand, and Spritzzetto is going to help with that this summer. Blending premium New Zealand wine with delicate Italian style aperitif aromas, it offers a smooth balance of sweetness and mild bitterness.
Co-founder Lucca Kirwan says when creating Spritzzetto “we had a few non negotiable’s, to deliver a product that was authentic, contains premium ingredients, no artificial colours or flavours and low calories compared to other ready-to-drink cocktails available in the market. What we ended up with we are incredibly proud of and something we cannot wait for Kiwis to try.”
spritzzetto.com
4.
PEPLERS KOREAN BULGOGI SAUCE
Sweet, savoury and seriously tasty, Peplers Korean Bulgogi Sauce will be your best friend this BBQ season. This is the sauce where soy meets sesame, garlic dances with ginger, and a touch of sweetness brings it all together.
Think of it as the secret handshake of Korean BBQ: rich, umami-packed, and irresistibly glossy.
Use as a velvety marinade for chicken, beef or pork. Brush over tofu or mushrooms before grilling. Add it to your stir fry, use as a spread in wraps or as an easy dip for fresh spring rolls. peplers.co.nz
HAMILTON HOTEL OPENS
IN SEASON
GLAMPING AT FALLS
A luxury camping experience overlooking the forest but steps away from their award-winning bistro is the latest offering at Falls Retreat.
This large five-metre Lotus Belle tent comes complete with a queen bed made up with quality linen. There is a separate lounge and kitchenette and a self-contained bathroom that faces the forest, helping you feel immersed in nature.
This is a space designed for relaxing, a place to switch off and unwind and enjoy nature while still enjoying incredible food.
www.fallsretreat.co.nz/glampingtent
Bare now stock a range of beautiful in season produce, and this summer they are the place to go to get gorgeous heirloom tomatoes. Big, small, green, yellow, orange, red, striped, round, gnarly … these are tomatoes that taste like tomatoes while also making any salad they grace look amazing.
Serve them simply on toast, as bruschetta, with mozzarella or fetta. Use up old bread for a sensational panzanella salad. Bake them with fish or toss through pasta. Enjoy them while they are here!
Bare Refill Grocery, 401 Grey Street, Hamilton East
The long-anticipated Waikato Regional Theatre opens in late January. But we don’t have to wait until then to enjoy the exciting hospitality offering!
The team behind some of Hamilton’s favourite bars and eateries – Mr Pickles, Wonderhorse, Reggie’s, Neat, Everyday and Last Place – have been working their magic on the offering at the Hamilton Hotel, which includes a good old fashioned public bar – think comfy seats, great sound system and a short and simple menu.
Next door the New York meets Paris inspired bistro is serving unpretentious food: housemade baguette, charcoal grilled bits and bobs, prawn cocktails … along with great drinks and a private dining option.
After 13 years down the alley off Victoria Street, Wonderhorse is relocating and taking centre stage at the theatre. It is joined by Four Daughters, and a wee cocktail spot upstairs (IYKYK).
MIDAS MOVE
Midas Diamond Jewellers have moved from a few doors down from their Barton Street store to Casabella Lane. The gorgeous new space with it’s high ceiling centres around the workshop where experienced jewellers Paul and Tessa , who recently joined the team, work their magic.
Boasting over 50 years of experience, Midas offers a diverse selection of distinctive rings, pearls, earrings, gold chains. Visit their new store to peruse the beautiful jewellery and at the same time enjoy a complimentary ring cleaning and inspection while you are there.
Shop 16 Casabella Lane, Hamilton
Tracey Kensington had never been to Hamilton until she and her family moved to the city from Palmerston North last year for her husband’s new job. Tracey was also looking for an opportunity for herself, and next minute, in January, they bought Weave Eatery at Waikato Innovation Park and she was hands-on at this uniquely situated cafe.
Weave Eatery is in the 17ha park’s SkyPoint building, off Ruakura Road. Weave was opened in November 2021 by hospitality duo Lisa and Brent Quarrie, founder-owners of Hayes Common in Hamilton East, and it quickly gained a reputation for its seasonal menus, hot-from-the-kitchen baking, and contemporary-cool fitout.
“It all fell into place,” says Tracey, over coffee at her cafe, almost a year on from taking over. “The business was for sale, we met Lisa and Brent several times, and it was meant to be.”
Tracey brings to the table a hospitality management degree gained during earlier years in Sydney, and a great love of cooking and good food. She is reluctant to describe herself as the cafe manager: “I do everything but with the support of an amazing team that was in place. I want to be the face of the business, form bonds with customers, and you need to be on the floor to do that.”
She has the kitchen expertise of Graeme Wood as head chef, working alongside chef Alison Bauld and Raglan chef and food writer Emma Galloway, who bakes at Weave three days a week. Leigh Johnson is the cafe supervisor, and Eddie Alvarez is head barista.
Tracey says she inherited them all, and they are a top team. “I’m so lucky in that, and Lisa [Quarrie] has been incredibly supportive.” Weave’s menu showcases seasonal ingredients and flavours, and dishes cycle from breakfast to lunch. I can never go past Turkish eggs when they’re on offer and my recent Weave iteration of this was a punchy, spicy pleasure: poached eggs on creamy garlic and dill labneh with herb oil, Aleppo chilli butter and grilled Turkish pide for crispy texture. There’s also an OG Chilli Scram, Weave Mushrooms, Spring Nourish Bowl, Benny, Burger, Avocado on 5 Grain, and Fish and Chips, each of them with a twist on the traditional.
Weave Mushrooms is a generous plate of ginger and sesame infused shitake, Swiss brown, pickled enoki with Weave dressing, cauliflower bread, smashed edamame, kewpie lime and miso mayo, and the Avocado on 5 Grain comes with cashew sour cream, feta, pickles, Aleppo chilli flakes and smoked paprika oil – to mention a few twists that may appear on your plate.
The cabinet is bursting with baking and savouries, and almost everything is made from scratch in the kitchen. “We pride ourselves on that,” says Tracey. There are top-selling cheese and rocket scones, blueberry and buttermilk scones, brownie, lemon oaties, passionfruit meringue slice, snickers slice, and blueberry lemon cheesecake. Much of this is the work of Emma Galloway, and Tracey says it’s a feat in itself to keep up with the demand.
There are also savoury tarts, wraps, pies and toasties, and graband-go sandwiches and similar for Innovation Park staff looking for a simple lunch.
Tracey says she and her husband (also named Tracey, forever the cause of comment and confusion!) are now well settled in Hamilton, as are their two teenagers, and she’s got the feel of Weave, the staff and customers. “I’m finding the joy and thinking about how I want to shape it further.”
She says the cafe has good parking available, outdoor eating in summer, and is well supported by Innovation Park staff and lots of external customers. “I want to build that. I still meet people who don’t know we’re here.”
As well as continuing the cafe’s reputation for quality food and coffee, she wants to foster the corporate catering side more in the Park Central area adjacent to Weave and focus on that to grow the business. The generous, light-filled space is available for function bookings Monday to Friday (late afternoons and evenings), as well as weekends by arrangement. There are also conference rooms and smaller facilities for hire.
“You don’t have to be part of Innovation Park to use these spaces,” says Tracey. “The Weave team can cater with canapés and finger food, beautiful platters, a full range of drinks, standing or sitting meals, and we also do off-site catering with morning tea, afternoon tea and lunch packages. We tailor everything for clients’ needs.”
1-6 APRIL 2026 (EASTER)
Recently the team catered for an early evening corporate event at Park Central, where more substantial finger-food, such as sliders and fries, was required. On another occasion it was pass-around canapés, including buttermilk-fried chicken in cos lettuce cups, rice paper rolls, arancini, croquettes and more.
“You are wholly invested when you are the owner-operator,” says Tracey, as she counts the ways her business (in her happily adopted new city) can cater for all comers.
Weave Eatery, SkyPoint Building, 3 Melody Lane, Waikato Innovation Park, Ruakura. Open Monday–Friday 8am–3pm. Out-catering and private function bookings available, fully licensed. weaveeatery.co.nz
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.
A Moment of Calm with Webster’s Tea
Inside the Te Puna tea shop blending ritual, flavour and family.
WORDS RACHEL HART | IMAGES BRYDIE THOMPSON
I consider myself a jittery person. Jumpy. A bundle of nerves. My two young children (love them as I do!) don’t help matters, and neither does my morning coffee.
But this week, I discovered two things that can calm my nerves. The first was a chat with the down-to-earth couple behind Webster’s Tea. The second? A cup of their famous Earl Grey. As I sit down with Mark and Ash inside their storefront on Clarke Road, Mark explains that he has loved tea since he was a kid. His mum had five or six cups a day, but never drank it on the go. Instead, she’d put on the kettle, make a cuppa, then sit down and enjoy it. As Mark got older, she started making him one too.
Fast forward 20-odd years and Mark found himself working in a tea shop in the Canadian Rocky Mountains. He stayed there just long enough to reignite his love of tea.
When he returned home, he noticed that tea was largely an afterthought in Kiwi cafes. He thought of his mum, drinking five cups of what he had since learnt was essentially “tea bag dust”. Sure, she had the ritual down pat, but the drink itself wasn’t reaching its potential. Armed with what he had learnt in the Rockies, he set out to improve the quality of tea in New Zealand.
Like many a start-up, Mark launched Webster’s Tea from his parents’ garage. He sourced quality ingredients, and made sure leaves were vacuum sealed throughout the entire journey to retain their flavour and aroma. He blended, boiled and tinkered until he had created a lineup of stellar teas.
“We hang our hat on flavour,” Mark says, “and the secret to flavour comes down to quality.”
Webster’s Tea is fresh, organic, premium loose-leaf tea. Not only is loose-leaf higher quality than tea bags, but it also lends itself to ritual. Making a cuppa doesn’t take long, yet it feels mindful. It gives you permission to slow down.
Mark booked himself a stall at the Little Big Markets, which is where he met Ash. A graphic designer by trade, she was working
for the Markets, and she was all business. “You need to peg down your gazebo” were the first words she ever spoke to him.
“I didn’t peg it down, hoping she’d come around again,” Mark says, remembering.
Fittingly, their first date was over a cup of tea, and it didn’t take long for the pair to discover a shared love of vinyl. (Seven years and two kids later, they still love their record collection, but insist their children, Harrison and Penny, aren’t named after The Beatles.)
A PANDEMIC AND A PIVOT
For the first four years, Webster’s Tea was a one-man band and wholesalers were the mainstay of the business. Mark had put in the hard yards of cold calling local cafes, getting them to stock quality tea to sit alongside quality coffee beans. He had an online store, but it was secondary. Then Covid-19 hit, and the nation was plunged into lockdown. Wholesale went to zero overnight.
The business was flipped on its head and the online store became the focus. Once a small percentage of sales, direct-to-consumer shipments started to soar. When things opened back up, they had Harrison, who was born only two weeks before lockdown. Weekends were precious family time now, so markets were a thing of the past.
A lot happened in a short period of time, but one thing became clear: Webster’s Tea had outgrown the garage. Mark opened a small shop in Te Puna’s Clarke Road Village. Baby Penny joined the clan. Ash officially came on board as wholesale account manager, graphic designer and social media whizz. And earlier this year, they moved a few shops down, into a bigger space.
“Tea is such a sensory product,” Mark says. “Having an in-person storefront has become an important part of the business.”
The shop is calming and uncluttered, with beautifully arranged shelves and an abundance of open space. Earthy terracotta walls lend a warm, welcoming feel. You can touch, see and smell the teas to the left, or veer right and browse the hand-picked homeware and pantry products. Want to try before you buy? There’s always
something steeping at the sample station. Sometimes it’s turmeric tea, Ash’s favourite evening wind down, or the ever-popular English Breakfast. It might be a seasonal special, or their star product: Earl Grey.
“People write poetic love notes about our Earl Grey,” Ash says, and I get it: it’s a stunning tea. Many reviews include words like best, amazing and favourite. Others choose more creative terms of endearment like, “the GOAT of Earl Greys,” or my personal favourite: “… it’s on par with delicious moments such as a baby sleeping on your shoulder.”
If the goal was to be New Zealand’s premium tea of choice, I’d say Webster’s Tea has achieved it, so what’s next for this beloved tea brand?
“We’ve spent a decade honing our craft, refining the packaging, we have our beautiful shop. Now, the task is scaling,” Mark says. Ash puts it slightly differently: “World domination!” And with cafes stocking their tea in Japan and Thailand, international shipping, and a special mention in British Vogue, it seems they’re well on their way!
Webster's Tea
7 Clarke Road Te Puna, Tauranga
Open Tuesday to Saturday, 9am - 3pm www.websterstea.co.nz
Summer Hotspots
Summer is here, so make the most of the sunny days and long nights by enjoying some of these fabulous summer hotspots in Hamilton Central.
1. GOTHENBURG – 17 Grantham Street
With awesome Waikato River views and a beautiful outdoor terrace, Gothenburg is the perfect spot for a long lunch or tapas and evening drinks.
2. PATRONS – 29A Hood Street
Grab some mates and enjoy a fresh craft beer on a sunny afternoon in Patron’s beer garden. Or enjoy the space at night with live music. Check out their social pages for details.
3. CUCINA – 7 Thackeray Street
Enjoy a morning coffee catch up or weekend brunch in the sunshine on Cucina’s large deck.
4. THE BANK – 117 Victoria Street
Whether it’s for a quick lunch, relaxed dinner or a trip down memory lane, The Bank’s beer garden is always a good spot to enjoy in summer.
5. MADAM WOO – 6 Sapper Moore-Jones Place
Book your table for lunch or dinner on Madam Woo’s deck overlooking the river for great views and food.
6. HAMILTON HOTEL – 170-186 Victoria Street
The newest kid on the block, Hamilton Hotel has several options to enjoy, be it their pub, bistro or the revamped Wonderhorse.
7. BANH MI CAPHE – 8/298 Victoria Street
Hot summer evenings and Vietnamese food go hand in hand, so snap up an outdoor seat at Banh Mi Caphe.
8. MR PICKLES – 298 Victoria Street
Overlooking Victoria on the River and the Waikato River, Mr Pickles serves up some of the best summer vibes.
9. PALATE – 346 Victoria Street
Enjoy freshly shucked oysters and a glass of wine while watching the world go by at Palate, whose outdoor area spills onto Victoria Street overlooking Garden Place.
10. MAAKONA – 18 Alma Street
Tucked down the end of Alma Street is a hidden treasure in the Ibis Hotel. Maakona has some of the best views of the Waikato River, so make sure you check it out!
11. THE HELM – 22 Ulster Street
With its large beer garden The Helm is a perennial favourite for a cold bevy on a summer’s evening.
Floral Finds at Vetro
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Edible flowers took off around 10 years ago as chefs turned from green leaf-based garnish to more floral flourishes, and the likes of viola, calendula and borage began gracing our plates.
Some of the more skilled chefs understand that like microgreens, flowers can also have a flavour and thus can use them not just as garnish but as a key part of the dish. Onion weed flower has a lovely savoury mild onion flavour, delicious where you might use a chive, think an omelette, whitebait fritter or delicate salad.
Fennel flower has an intense anise flavour with a hint of citrus and works beautifully on fish and roast potatoes as well as chocolate or creamy desserts.
Lavendar has long been the flagship flower when it comes to baking. Personally, I think this is one bloom that should stay in your grandmothers’ drawers!
Many people believe the same should be said for rosewater. The key with rosewater, and lavender, should you choose to go there, is restraint. A little goes a long way! A fan of Turkish delight, I can see the merit of rosewater. Add a drop or two over fresh berries this summer or a little when making strawberry jam.
Amongst the Christmas goodies at Vetro, you will find little jars of rose petal confit and the very interesting red poppy flower confit. These French jellies are in tiny jars, and worth a punt to see if you like their flavour. They would both be beautiful over a creamy dessert like panna cotta or vanilla cheesecake. The red poppy
have some on hand for a beautiful yet simple garnish, be it on top of a mousse or cupcake.
Or perhaps give it a go in the form of rose harissa, a fiery spice paste with the added hint of rose petals.
Also on the shelves at Vetro is orange blossom water. The cousin of rosewater but, I think, more versatile and less polarising. This Middle Eastern/North African staple is used in a syrup to pour over or soak rich sweets in like basbousa bel ashta and qatayef.
Whether in sweet syrups or savoury spiced meat fillings, orange blossom brings elegance and soft complexity to a dish. The key again is restraint so it enhances not overwhelms.
For a refreshing twist add a splash to lemonade or sparkling water this summer. Or mix a tiny amount to a citrus vinaigrette for something special. Use in a cheesecake or icing for cupcakes or a citrus loaf.
My last floral find on the shelves of Vetro was the good old artichoke. I love growing artichokes, but I’m not one to eat them fresh. Quite simply I don’t think they are worth the work!
A jar of artichokes, on the other hand, can be very handy. An easy addition to a charcuterie or antipasto board, they also make a lovely dip. Add them to pasta, atop a pizza, you can even roast or fry them.
Be it Greek olives semi dried with herbs and lavender, rose harissa, a jar of capers or artichokes, a pack of Turkish delight or bottle of orange blossom water, you’ll find a floral fancy for you at Vetro.
A GRAND Caper
Throughout the Mediterranean, capers grow wild. I remember my first visit to Sicily and having a lush caper bush growing with abandon down a rocky wall pointed out to me.
After that, I saw them everywhere. And this is something I point out to my hairdresser, Paul Fitch from Mousey Brown in Hamilton, every couple of months when I sit down to have my hair cut. These regular trims always come with chats about what and where we have been eating. Over the last two years they have also included a caper update.
Paul says the Fitch family love capers so much they buy them in 2kg pails. They sprinkle scrambled eggs with capers, top pizza with them, “pretty much add them to everything”, admits Paul.
Our first caper conversations were with Paul trying to source the seeds. It started with a Trade Me find and a little bag that arrived in the mail, which Paul says looked like dust. Needless to say, they didn’t germinate. His next source was Italian Seeds Pronto, with a decent number of seeds in the packet, giving, as Paul says, “a few to play with”.
With the seeds procured, the challenge was then to get them to germinate. I have suggested he get a lizard and feed them the seeds. This apparently is how many are spread in Sicily – the lizards eat the seeds then deposit them in a rock or crevice. From here they grow and flourish.
WORDS VICKI RAVLICH-HORAN
Instead, Paul placed his seeds in the fridge for around a month, then scarified them. This is the process of roughing the outer layer to free the germ inside. Then it’s a matter of time, with seeds taking 4+ months to germinate. Most people fail because they give up too soon.
Not Paul! Not only was he willing to wait, he had also spent many hours online uncovering others that have been successful, talking to MPI and generally falling down a rabbit warren of capers. The great gardener and writer the late Virgil Evetts proved helpful, if not just for proof it could be done.
There was an old article online of a couple in Greytown that had flourishing plants, more evidence it could be done. A woman in Auckland he connected with via an online forum suggested he just put the seeds outside under the eaves of the house and wait. This finally yielded results, and Paul nursed seedlings over the winter months on a heat pad in the kitchen window, only to forget to water them last month.
“It’s a heartbreaking story,” admits Paul, who isn’t ready to admit defeat. “It’s a ten-year plan,” he says, laughing. Finding someone with a flourishing plant to take a cutting from is now the plan. Once the bush is established it is apparently indestructible, coping with frosts and soaring heat.
If you are after a new do with some caper chats, give Paul at Mousey Brown a call.
Or if you have had success with capers, Paul would love to know.
___ mouseybrown.co.nz
A little bit goes a long way when it comes to these flavourful little buds. Taste as you go; you may not need as many of these capers as you think.
Poor Man’s Capers/Pickled Nasturtium Seeds
I have secretly been encouraging Paul’s caper with capers, hoping if he was successful, I would benefit from perhaps an excess plant. I share his excitement at growing them, just not his perseverance. So with Paul’s capers not looking fruitful, I turned to the nasturtiums that were taking over my garden.
These poor man’s capers may not be the real deal. Paul says, “They are like an e-bike.” In my defence, e-bikes are more and more popular. And while I hold out for the real deal, these are a good lesson in using what you have.
I personally like that they are crunchier than capers, so great in salads. Unlike capers, which are the flower bud, you are using the nasturtium seeds, so after the flower has bloomed.
1 cup nasturtium seeds, still firm and green
1 cup white wine vinegar
1 tsp salt
1 tsp sugar
herbs & spices – dill, bay, celery seeds, allspice, peppercorns …
Rinse and drain nasturtium seeds and blot them well on paper towels.
Pour seeds into a one-pint canning jar.
Bring vinegar, salt, sugar and herbs and spices (I used dill and peppercorns) to a boil and pour over seeds.
Seal and refrigerate jar, then let sit for about three months.
Clever CAPERS
WORDS, RECIPES & IMAGES JULIE LE CLERC
Capers may be tiny, but they sure punch well above their weight. These zesty little flavour bombs are actually the unopened flower buds of the caper bush, also known as Flinders Rose (Capparis spinosa), a hardy shrub that grows across the Mediterranean. You’ll often see them clinging to rocky outcrops and sun-bleached stone walls in places like southern Italy, Spain, Malta, Croatia, Greece and Morocco.
It was many years ago now, but I’ll never forget spotting them for the first time growing wild in Malta, tumbling over an ancient wall and thriving where nothing else seemed to. To realise that the humble jarred condiment began as a fragile flower-to-be felt like uncovering a delicious secret.
The buds are carefully gathered by hand, usually in the cool of morning, then dried and preserved in salt or a vinegar brine. This process intensifies their distinctive flavour and gives them their unmistakable punch. Sizes vary – the tiniest, known as nonpareils, are prized for their delicate texture and concentrated flavour, while the bigger ones are a bit bolder. Salt-cured capers need to be soaked in cold water and rinsed before use, while vinegar-brined versions can go straight from jar to the dish. The brine can be used too – a splash will add an intriguing brightness to dressings and sauces.
If the buds are left to bloom, the bush will produce fruit: the caperberry. About the size of an olive, with a firm skin and an explosion of seeds inside, the pickled berries are a crunchy, lemony taste sensation. Delicious on their own as an antipasto, caperberries can also be used as a garnish to add texture and cut through rich flavours.
In the kitchen, capers are indispensable. They bring welcome sharpness to pasta, pizza, seafood, salads, dips and stews. They’re brilliant in mayonnaise, vinaigrettes, sauces, salsas, and savoury butters, and pair beautifully with eggs, oily fish, lamb or roasted vegetables. Try tossing a spoonful through potato salad or serving a sprinkling over smoked salmon and cream cheese smeared on a bagel. Whatever the dish, a handful of capers will bring it into sharper, livelier focus.
SALMON CRUDO WITH FRIED CAPERS
This salmon crudo with fried capers is light, fresh and perfect for a hot summer’s day. It only takes a few ingredients and a short time to make this crowd pleaser. Slightly larger capers are ideal for frying, as their extra surface area allows them to crisp up beautifully.
SERVES 4 AS A STARTER
DRESSING
1 small shallot, very finely chopped
1 clove garlic, crushed
1 tsp Dijon mustard
2 tbsp lemon juice
¼ cup extra virgin olive oil
salt and freshly ground black pepper
FRIED CAPERS
¼ cup larger capers, drained
1 tsp flour
2–3 tbsp olive oil
SALMON
350g freshest sushi grade salmon a few dill or fennel fronds, picked freshly ground black pepper
a few caperberries, halved, to garnish
DRESSING: In a bowl, combine all the dressing ingredients and whisk until well combined. Season to your liking with salt and pepper and set aside.
FRIED CAPERS: Pat the capers dry with a paper towel and place in a small bowl. Add the flour and toss until lightly coated. Heat the oil in a small non-stick frying pan set over medium heat. When the oil is hot, add the capers and cook for a few minutes, stirring until crisp and golden. Transfer the capers to drain on a paper towel lined plate.
SALMON: Slice the salmon as thinly as possible and arrange on a platter in a single layer, then drizzle over the dressing. Scatter with crispy capers, dill or fennel and grind over a little extra cracked pepper. Garnish with caperberries and serve immediately.
BUTTERFLIED ROAST CHICKEN PICCATA
Chicken piccata is a wildly popular Italian-American dish usually made with chicken breasts, but I like to change things up and use a whole butterflied bird. The combination of tender roast chicken and buttery, zesty sauce has everyone reaching for seconds.
SERVES 6–8
ROAST CHICKEN
1.5kg free-range chicken
salt and freshly ground black pepper
1 onion, thickly sliced
1 lemon, sliced
20g soft butter
PICCATA SAUCE
10g soft butter
2 cloves of garlic, crushed 10g plain flour
200ml dry white wine
¼ cup small capers in brine, drained
1 tbsp caper brine
2 tbsp chopped flat leaf parsley
Preheat oven to 180°C fan-bake. To butterfly the chicken, turn it breast-side down on a cutting board. Use kitchen scissors or a large sharp knife to cut along each side of the backbone and remove it. Turn the chicken breast-side up; use the heal of your hand to press firmly on the breastbone against the bench to flatten out the chicken. Season all over with salt and pepper.
Put the sliced onion and lemon in a pile in the centre of a roasting pan, then lay the chicken on top. Tuck the wings under the breasts. Rub the chicken’s skin with butter. Roast for 60–70 minutes, basting the chicken with the pan juices once or twice during cooking, or until the chicken tests cooked. Test by inserting a skewer deep into the thigh meat and the juices run clear. Remove the chicken to rest for 10 minutes while making the sauce.
PICCATA SAUCE: Melt the butter in a saucepan. Add the garlic to gently cook for 1 minute. Remove pan from the heat and stir in the flour to form a paste. Slowly add the wine, whisking until smooth. Return the pan to the heat and bring to the boil, stirring until the sauce thickens and no longer tastes of flour. Simmer for 5 minutes or until the sauce is reduced by one third. Add the juices from the roasting pan and simmer for a few minutes more. Stir in the capers and brine and adjust seasoning to your liking.
To serve, spoon the glossy piccata sauce over the chicken and scatter with parsley. You can discard the onion if you like, but I don’t, as it is meltingly soft and delicious to eat. Joint or carve the chicken and pair with your choice of pasta, roasted vegetables, steamed greens, or a simple leafy salad.
Julie Le Clerc
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.
Waikato Innovation Park, Ruakura admin@weaveeatery.co.nz 021 108 8072 weaveeatery.co.nz
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Dukkha...
“One
The late Antonio Carluccio was Britain’s leading exponent of Italian cooking, and to quote him, “This vegetable may come last in alphabetical order, but for Italians it is the first and most widely used, along with the tomato. Zucchini [courgettes], are grown and enjoyed in every corner of Italy.”
Young, unripe little marrows, they have to be picked before they grow too much. In the middle of the plant are both the male and female flowers. The female flower is smaller, with the male flowers being more elongated and less delicate. It’s the male flowers that are best for cooking.
The flowers really need to be used the day they are picked, as they wither pretty quickly.
Spaghetti with Zucchini and Their Flowers
An excellent bowl of spaghetti requires few additions, just like topping on a pizza – less is more.
SERVES 2
200g dried spaghetti
good splash of extra virgin olive oil
4 baby zucchini (from the flowers), sliced 1½ tsp harissa (I used the milder green harissa)
4 flowers, stamens removed and torn or sliced small handful of basil leaves parmesan, for shavings
Cook the spaghetti in a large pot of salted water until al dente. Meanwhile, heat the oil in a frying pan over medium heat and add the sliced zucchini. Pan-fry quickly until they just start to brighten in colour, then stir through the harissa. Add the flowers and allow to wilt.
Drain the spaghetti, holding back about 1 cup of the cooking water. Pour some of the cooking water into the frying pan to moisten and make a little sauce.
Tip the cooked spaghetti back into its pot and add the contents of the frying pan. Toss well to combine.
Pile into warmed shallow bowls and top each with basil leaves. Using a vegetable peeler, shave over some parmesan.
Zucchini and Their Flowers with Fresh Cheese
A great side salad or starter when zucchini flowers are at their peak. Bocconcini or ‘small mouthfuls’ brighten with the perfectly calibrated tang from the dressing.
SERVES 4
6 zucchini flowers, stamens removed
4–6 young zucchini
125g tub bocconcini, drained
DRESSING
large handful mint leaves
large handful coriander leaves
large handful basil leaves
1 clove garlic, chopped
1 green chilli, deseeded and finely chopped
6 tbsp extra virgin olive oil
finely grated zest and juice of 1 large lime or 2 small limes
2 tbsp white wine vinegar
1 tsp honey or extra, if needed
To make the dressing, reserve a few of the herbs for scattering over the salad and roughly chop the remaining herbs on a board with a large sharp knife. Put in a food processor with the remaining ingredients and process until everything is well chopped and emulsified. Taste for seasoning, adding salt if needed.
Heat a chargrill until hot.
Using a vegetable peeler, shave the zucchini lengthways into ribbons straight into a shallow salad bowl. Scatter around the bocconcini.
Flash the flowers over the chargrill to slightly wilt and give a little colour. Alternatively, leave completely raw and tear or slice flowers into thin strips. Scatter over the salad.
Drizzle over enough dressing to moisten and gently toss to combine. Scatter over the reserved herbs and serve straightaway.
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
Sweet Syrups
I have long been a fan of elderflower syrup. Its delicate, sweet, floral taste with notes of pear, lychee and citrus make it a wonderful poaching liquid for fruit. I especially love pears poached in elderflower syrup.
In the summer months drizzle it over fresh berries or add to a spritz (alcoholic and non) or your gin. Make an elderflower jelly or panna cotta, or turn it into an icy treat either as a shaved ice flavouring or homemade popsicle.
The syrup, little more than a simple syrup infused with elderflowers, is very easy to make. The hard part is finding the
elderflowers. In Europe, where the syrup originates, the elderberry grows wild like a weed. And those lucky South Islanders may stumble across some along rural roadsides. Not so for us North Islanders.
A few years ago I found a plant and ‘gifted’ it to my sister, who has both a green thumb and a large property – the perfect combo to foster my elderflower source. Not keen, she let the poor bush die. I took the hint and last year planted my own and was quickly rewarded with enough blooms to make my first batch of syrup.
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Elderflower Syrup
The recipes you find online are very similar; the main variance being steeping the flowers in the cold water before making a syrup or after. I based my version on Bevan Smith’s (from Riverstone Kitchen) version.
1kg sugar
1.5 litres of water
2 tsp citric acid
peel and juice of 4 lemons
25 elderflower heads (approx.), thoroughly washed
In a large pot bring the sugar and water to the boil. When the sugar has dissolved, add the citric acid and lemon juice.
Place the lemon peel and elderflowers in a large glass or plastic bowl/ container and pour the hot sugar syrup over.
Allow to steep for 24 hours. Sieve the syrup and pour into sterilised bottles.
The syrup is ready to use but can be stored in the fridge for a couple of months.
Pohutukawa Syrup
Elderflower syrup was all about using what was at hand, so if you can’t find or grow your own elderberry bush, forage a true Kiwi ingredient – the pōhutukawa.
This syrup is a beautiful ruby red and makes for a festive flourish. My tip is rope in some helpers, as it takes some time to get 3 cups of pōhutukawa stamen!
3 cups pōhutukawa stamens
2 cups water
¼ cup sugar juice of 1–2 lemons strip of lemon peel
Carefully pull the stamen from the bunches of pōhutukawa and rinse thoroughly.
Bring the sugar and water to the boil. When the sugar has dissolved, add the lemon juice, peel and pōhutukawa stamen.
Allow to steep for 24 hours. Sieve the syrup and pour into sterilised bottles.
The syrup is ready to use but can be stored in the fridge for a couple of months.
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MASCARPONE
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Mascarpone is often described as an Italian cream cheese. This is technically correct, as an acid (citric or tartaric) has been used to curdle the cream, like you would when making cheese. But the term ‘cream cheese’ to most New Zealanders has us thinking of the Philadelphia version we use to make cheesecake. Mascarpone, on the other hand, is creamier, softer and smoother and less acidic.
Most would have used it when making tiramisu, but its thick, creamy texture and taste mean it can be used in many other ways. My fridge is never without a packet of Tatua mascarpone. I add it to pasta, soups, risotto, sauces, cheesecakes and icings. Sweetened, a dollop of mascarpone served with dessert beats whipped cream every time.
Raspberry Mille-feuille
These fancy custard squares look impressive, and I agree they have a few steps and can be a little fiddly, but don’t put them in the too-hard basket!
I made mine round for a dainty high tea or dessert option, but you could keep things simple and cut the pastry into rectangles for a more traditional shape.
Another option is to just have one layer of custard (instead of two). In this case you will need more pastry.
If you want to go all out, you could make your own flaky pastry, but this was a step too far for me! Instead, buy good quality pastry, like Paneton (available from Vetro and La Cave)
MAKES 6
2 cups milk
1 vanilla pod or 2 tsp vanilla paste
6 egg yolks
½ cup sugar
¼ cup flour
2 tsp gelatine
1 cup Tatua mascarpone
2 sheets of ready rolled flaky pastry
1 punnet of fresh raspberries
½ cup icing sugar
1 tbsp hot water
½ tsp vanilla extract
Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils.
While the milk is heating, whisk the egg yolks, sugar and flour together until pale.
Carefully pour the warmed milk into the beaten egg yolks, whisking continuously.
Pour the mixture back into the pot, and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle.
Bloom the gelatine by placing it in a small bowl with 2 tbsp of water. Stir and let it sit for 2–3 minutes. Whisk this into the still hot custard. Allow the custard to cool a little. Then fold in the mascarpone. Cover and cool completely in the fridge.
Cut the pastry into 18 identical sized pieces. I used an 8cm round cookie cutter and got 9 rounds per sheet. Place the pastry pieces on a lined oven tray. Prick them with a fork then cover with a piece of baking paper and another oven tray.
Bake in the oven at 200°C for 12–15 minutes, or until golden but not brown.
OPTIONAL – dust the hot pastry with icing sugar, which will give it a slight sweet touch. When the pastry has completely cooled, place the custard mixture in a piping bag fitted with a round nozzle between 100–140mm.
Group the pastry into threes. Ice one in every three pastry discs and allow these to set. Then place the raspberries on one out of every three pastry discs, leaving a gap between each berry. Pipe the custard between each berry and in the middle.
Top with another pastry disc and repeat. Top this with an iced pastry disc. To complete the look, you can decorate with a little freeze dried raspberries.
TO MAKE THE ICING - Mix together the icing sugar with the hot water and vanilla extract until smooth.
Chicken, Zucchini and Mascarpone Lasagne
This lighter lasagne is just the ticket for the summer months, especially if you planted zucchini in your garden and are wondering how to eat them faster than they grow. The joy of using mascarpone in this recipe is you eliminate the need for making a white sauce.
2 tbsp extra virgin olive or avocado oil
1 onion, finely diced
2 cloves garlic, finely chopped
3–4 zucchini, grated (approx. 4 cups)
2 tbsp cornflour
2 cups chicken stock
120g pack of baby spinach
1 cup Tatua mascarpone
1 cup freshly grated parmesan cheese
3 cups cooked shredded chicken
400g packet of fresh lasagne
1 cup grated cheese
LOVE FOOD HATE WASTE – This is a great dish to make if you have half a roast chicken leftover.
In a large pan heat the olive oil, add the onion and garlic. Sauté over a low heat until the onion is translucent.
Add in the grated zucchini and cook for 3–5 minutes. Mix the cornflour with the stock and pour into the pan. Add the spinach and cook until the liquid has reduced and thickened.
Stir in the mascarpone, parmesan and shredded chicken. Check and adjust the seasoning to taste.
Place a quarter of the mixture on the bottom of an oven dish (approx. 20cm x 25cm). Place the lasagne pasta on top and then layer on another quarter of the mixture. Repeat two more times, topping your last layer of the filling with the grated cheese. Bake at 180°C for 45–60 minutes or until golden brown.
Mortadella Mousse
Transport yourself to Northern Italy this summer. On trend mortadella whipped with mascarpone makes for a tasty crostino topping, perfect with a glass of prosecco.
250g mortadella, rind removed ¼ cup Tatua mascarpone cup grated Parmigiano-Reggiano cheese
toast rounds for serving pistachios for garnish
Dice mortadella and place in a food processor; grind to a paste. Add the mascarpone and Parmigiano. Process until blended. Spread on toast and top each with a pistachio, or refrigerate until ready to use.
NOTE – Mortadella is not cheap but a little goes a long way. This mousse will top 20–30 crostini. Or make it go even further and buy the little Melba toasts from Vetro.
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FLOWER POWER
WORDS RACHEL HART
I remember the first time I saw flowers on food. I was working in a busy local bakery when a woman arrived with a small plastic punnet. Suppliers often came and went with fresh fruit and veg, sacks of flour and sugar, and an unholy amount of butter. But this punnet, hand delivered by the grower, was filled with petals … and they were destined to garnish our baked goods!
Since that first encounter a dozen years ago, flowers have become a staple in Kiwi cafes and restaurants, and not just in vases. The rise of edible flowers mirrors a shift towards celebrating food that is fresh, seasonal, and beautiful enough to share … both on your plate and on the ‘Gram. You’ve probably come to expect violas perched on a cake, marigolds brightening a salad, or a delicate borage blossom floating on top of your cocktail. What you might not expect are the health benefits.
Just as fruits and vegetables get their colours from pigments, so do flowers. The crimson hibiscus, the golden calendula, the pale blue cornflower: these hues come from polyphenols (plant pigments) which act as antioxidants, strengthening our bodies in their fight against stress and inflammation.
Then, there are the micronutrients. The humble dandelion, with vitamins A, C, and K, and minerals iron and calcium, has a nutrient profile that rivals leafy greens. Pansies bring a pop of vitamin C, and sunflower petals – much like their seeds – offer a dash of vitamin E. Each petal brings its own benefits, even if only a pinch.
Rachel Hart
Still, my favourite thing about edible flowers is that they invite a moment of pause, which is its own form of nourishment. Your senses light up at the peppery bite of nasturtiums, the floral fragrance of rose petals, or the cool-as-a-cucumber freshness of borage. This is the definition of mindful eating, a practice that supports digestion and helps calm the nervous system. There’s something undeniably restorative about savouring what’s on your plate.
A word of caution the next time you see a pretty petal in your garden: not all flowers are edible. Some can cause stomach upset, and others, like foxglove, are downright poisonous. Like most trends, the popularity of edible flowers is just the latest chapter in a long history. Rosewater has flavoured sweets in the Middle East and India for centuries. Chrysanthemums, native to China, have been used in broths and soups since the Song dynasty. And in central Mexico, the rainy season brings an abundance of squash blossoms which are famously folded into quesadillas de flor de calabaza – an iconic seasonal dish. Here in New Zealand, Māori have long turned to native blooms for both food and medicine, from the sweet-tasting tāwhara of the kiekie vine to kūmarahou blossoms, brewed into a bitter, medicinal tea.
Of course, we aren’t eating blooms by the bucketload, and a petal here and there won’t drastically change the results of your next blood test, but even if they’re mostly ornamental, a fresh flower certainly beats a dusting of icing sugar or a handful of sprinkles. It just might be the prettiest reminder to slow down and enjoy your food!
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.
Summer Vitality: STAYING
ENERGISED IN THE HEAT
WORDS NATALIE JACQUES
There is something magical about a New Zealand summer – long days, warm evenings, the smell of the BBQ, the sound of cicadas and, of course, time spent with friends and family.
But as wonderful as the season is, many of us find ourselves wilting a little under the heat, the late nights and the endless social gatherings. Your energy can dip, your sleep can suffer, and digestion often takes a back seat to summer indulgences. The good news is, with a little mindful care, you can support your body to thrive through the hottest months.
HYDRATION IS MORE THAN WATER
We all know we need to drink more when it is hot, but hydration is not just about the amount of liquid, it is about what is in it. Sweat carries away minerals like sodium, magnesium and potassium, which are vital for energy and muscle function. That is why cooling, water-rich foods, such as cucumber, melon and berries, are so powerful. Herbal iced teas are another refreshing way to keep fluids up, and you can easily add slices of citrus, mint or cucumber to a jug of water to boost flavour and minerals. A few drops of liquid minerals added to your water bottle are also a simple way to replenish what is lost and keep your energy steady.
LONG DAYS, LATE NIGHTS
Summer’s long evenings invite us to stay up later, but the extra light can delay melatonin production, making it harder to wind down. Quality sleep is the foundation of energy, mood and immunity. To reset your rhythm, try dimming lights in the evening, stepping away from screens, and creating a short wind-down ritual, such as a cup of lemon balm or chamomile tea, a few deep breaths, or journaling to ease a busy mind. Small habits like these can make all the difference in waking refreshed.
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
THE SOCIAL SIDE OF SUMMER
BBQs, dinners and celebrations are part of what makes this season joyful. Yet rich food, late meals and a little extra wine can leave us feeling heavy and sluggish. Alcohol in particular taxes the liver and depletes hydration. If you are drinking, alternate with glasses of water or sparkling water and lemon. Bitter foods are your friend here. Microgreens are especially rich in nutrients and have that slightly bitter edge that stimulates digestion. Pair them with summer salads to lighten up BBQ plates and keep your digestive fire strong. Herbs like dandelion and peppermint can also ease bloating and support liver function.
GENTLE TIPS FOR SUMMER VITALITY
• Keep a water bottle with you and sip regularly (add a few mineral drops for extra support)
• Snack on hydrating foods such as watermelon, berries or celery sticks
• Choose colourful salads to lighten up BBQ plates Add bitter microgreens to support digestion
• Alternate each alcoholic drink with water
• Create a calming evening routine to support deep, restorative sleep
SUPPORTING YOURSELF NATURALLY
At Raglan Herbal Dispensary, we believe herbs can be powerful allies for seasonal wellbeing. Our bespoke teas, digestive tonics and calming blends are crafted to help you stay balanced and energised during the summer months. Whether you are seeking better sleep, easier digestion or a little liver support, we would love to guide you towards natural solutions that fit your lifestyle.
Herb It Here
I was born a few centuries too late to add ‘witch’ to my curriculum vitae, but in my summer herb garden, I feel like a modern-day apothecary. Food is medicine, after all, and growing helpful herbs is as appetising as it is health-giving.
WORDS LYNDA HALLINAN | IMAGE SALLY TAGG
The Salem Witch Museum’s official Herb Chart – from amaranth to angelica, basil to bee balm – reads like an alphabetical stocktake of my own kitchen garden. I can tick most of the boxes. Indeed, the only herbs on their 31-strong list that I don’t grow are heather, horehound, myrrh, patchouli and star anise – and that’s largely because my wet climate casts wicked spells on their roots.
The first herb I ever grew was mint, an essential component of mojitos, mint sauce for roast lamb and our Christmas table’s steaming ménage à trois of baby ‘Jersey Bennes’, butter and shredded mint. My favourite culinary variety is common winter mint. It has large, dark green, crinkly leaves and the mintiest flavour, but peppermint, spearmint and apple mint are popular for herbal teas.
Mint is one of the few herbs to flourish in damp, shady soil. It has a habit of taking over, but it’s easy to weed out with a fork and a firm yank. Mint, sadly, is also susceptible to fungal rust in humid weather, which means that just as summer heats up, it breaks out in spots.
The best way to cope with rusty mint is to plant an insurance policy: cultivate two clumps, one in sun and one in shade. When one clump goes down with rust, as it inevitably will, cut it right off at ground level and drench the soil with seaweed-based liquid fertiliser. It’ll pop back up, good as new, at which point you can take the clippers to the second clump.
In the heat of summer, perennial herbs such as oregano, rosemary, sage and thyme crank up their production of flavour-giving volatile essential oils. Cut regularly throughout summer or these same oils can sour and turn bitter by the end of autumn.
Plant perennial herbs in full sun and you can safely ignore them once established. In their first season, however, they’ll benefit from mulch and a good soak every couple of weeks to provide a cool root run.
Annual herbs need more mollycoddling. Basil, coriander and dill will quickly bolt to seed if drought-stressed, so water regularly and deeply, and sow extras every few weeks to maintain a constant supply. Sow large-leafed basils such as ‘Sweet Genovese’ for pesto, and so-called bonsai basil varieties such as ‘Spicy Globe’ and ‘Greek Mini’ for sandwiches. In salads, ‘Mrs Burns Lemon’ is delicious, with a distinct citrus flavour.
I prefer Italian flat-leaf parsley to curly parsley for culinary use, but I grow both because curly parsley is much prettier in the garden. Parsley can be planted fresh every year, but by nature it is biennial and you should get two years of picking before it runs to seed.
Even if you only use fresh herbs occasionally, there’s a level of smug satisfaction to be gained from growing recipe-specific herbs. Does anyone actually pick borage for anything other than freezing its dainty blue flowers in fancy ice cubes, or dill for dotting delicate sprigs on salmon and cream cheese canapés? I certainly don’t.
I only grow chervil for cheese soufflé – namely the twice-baked goat cheese version that’s been on Auckland restaurant The Engine Room’s menu for 20 years – but every year I’m frustrated by my attempts to grow French tarragon for chicken and leek pies.
True perennial French tarragon (Artemisia dracunculus) is hard to come by in garden stores and even harder to keep going. (Don’t be fooled by its Mexican and Russian impersonators; these have a sharper flavour that’s a poor imitation fresh and quite revolting dried.)
I’ve never managed to grow enough tarragon to dry for winter use, but this summer I’m going to think happy thoughts and wave smudge sticks of homegrown white sage (Salvia apiana) in its direction. My white sage (seeds from Kings Seeds) is flourishing. This ancient herb is said to clear the air of bad energy, so here’s hoping it can give my tarragon a helpful hurry along.
GONE TO SEED?
• When annual herbs run to seed, don’t be in a rush to rip them out. Chervil, coriander, dill, fennel and parsley all produce umbrellas of tiny flowers that provide fodder for bees and beneficial insects. Parsley seedheads also look great in cut flower bouquets.
• This summer I’m also growing crops of coriander, cumin, caraway, fennel, fenugreek and marjoram to replenish my spice racks. To save your own herb seeds for cooking, let the heads mature on the plant until almost dry, then harvest the whole plant and upend it into a brown paper bag to fully dry indoors for a few weeks. Rub off the seeds to store.
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.
PRECISION CUTTING & PROFESSIONAL COLOURS
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Medieval Garden Opens Soon
One of the most intriguing churches in Palermo (Sicily) is San Giovanni degli Eremiti (or Church of Saint John of the Hermits) with its distinct red domes. This now deconsecrated church began life in the 6th century alongside a Benedictine monastery. When the Moors conquered Sicily, it became a mosque, only to then be renovated and returned to the monks when the Normans came to power in the 1100s. This is a typical tale of Sicily, where the architecture tells the history of the myriad of nations that have ruled and influenced it. But what lies behind San Giovanni degli Eremiti still today is the cloister. This luxurious garden is the best-preserved part of the ancient medieval monastery and the inspiration for Hamilton Gardens’ 19th themed garden.
I caught up with Gus Flower, Horticulture & Operations Manager at Hamilton Gardens, to get a sneak peek of the garden before it opens to the public in mid-February. Gus, who has worked at the gardens for 24 years, says he loves working their because “they are more than a garden”.
He is quick to point out Hamilton Gardens is not a botanical garden, instead it is part history, part storytelling, part theatre, all through the art of gardens and gardening. “Passive recreation,” Gus quips. You can go as deep into the detail as you like, or you can simply enjoy their beauty and peace.
As we take the shortcut through the gardeners’ HQ to the Medieval Garden, a giant concrete structure gains my attention. This will form the central structure for the Baroque Garden, the 20th themed garden, due to open in the next few years.
Work on this garden started five years ago, with the planting of some 350 shrubs and trees around the perimeter of the garden that will give it its structure as well as screen it. This gives you a little insight into the planning and work that goes into each new garden.
There are 30 themed gardens in the long-term plan. While it is Gus’s job to forward plan and plant for these, it falls on Lucy Ryan, Director of Hamilton Gardens, to find a way to fund them. “The Medieval Garden is a milestone for Hamilton Gardens and a real community achievement. From groups like the Friends of Hamilton Gardens, the Hamilton Gardens Development Trust, and Momentum Waikato to individuals who share the vision, it’s a shared effort. Fundraising is never easy, but seeing that collective support turn into something tangible is incredibly rewarding.”
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WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
As we near the Medieval Garden, Glenn Morris and the team from Tuscany Statues are working on the six tonne bell tower that will be hoisted on top of the garden’s structure. The Medieval Gardens are a testament to their craftsmanship, as the apothecary garden, the main focus of the Medieval Garden, is surrounded by a covered archway with small double columns, decorated with beautiful motifs.
Leading on from the apothecary garden is the cloistered garth, a space that would have been used by the monks as a space for rest, recovery and contemplation. This is a space visitors can peak into, after all it is a cloistered monastery!
Here, Gus says they will mow the lawn, versus clubbing it down as would have been the way back in the monk’s time; a small concession to a garden where the details have been thoroughly researched, thought through and planned.
It turns out juniper has more uses than just in gin and was a key tree in the cloister garth apothecary garden. Much work went into trying to source a juniper plant for this garden, but Gus says they couldn’t source a European juniper, so instead they have planted Cryptomeria japonica.
Likewise, each garden would have had an apple tree in the middle, but in Hamilton’s climate these would have grown too big and shaded too much of the garden. Instead, crab apples, which give a wonderful display of blossoms and fruit, were chosen.
The garden is to be planted with authentic Sicilian herbs like fennel, mint, sage, thyme, sorrel, rosemary … “The monks wouldn’t have cared,” says Gus, but “we want to create a floral display”. To do this Nick Redshaw, the gardener in charge of the Medieval Garden, will have to jiggle things around and learn what works, all while finding a way to walk in the garden without destroying the display. This is a juggle the Hamilton Gardens have learnt from previous gardens like the Herb Garden that was opened in 1987.
The space is capped off with a genuine terracotta tiled roof, the tiles being brought in from Spain and already looking authentically weathered. Gus has also sourced European ivy to plant in a few crevices and allow to grow “wild”.
With so many gardens to choose from, I asked Gus if he had a favourite. And like any guardian he was reluctant to pick one, noting they all change with the seasons. He did admit “right now the English Flower Garden”. The English Flower Garden opened in 1989 and has just recently had a major overhaul. Gus says he “knows how much blood, sweat and tears” have gone into reopening these gardens and “it’s almost as cool as a new garden”.
The Medieval Garden is due to open in mid-February 2026. When you visit the Hamilton Gardens you will find it after the Mansfield Garden, connected to the Mondrian Court where the Picturesque and Baroque gardens also branch off.
Entry to the gardens is $20 per person, children under 15 are free. Hamilton rate-payers can gain free entrance by obtaining a MyGardens Pass with proof of residence. Find more details at hamiltongardens.co.nz
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Afternoon A Very Awatere
“I’m personally not a fan of asparagus rolls.” Vicki Ravlich-Horan, the ‘Nourish lady’ herself, addresses a group assembled for an intimate cooking demonstration. “Of tinned asparagus anyway,” she clarifies. If there is one way to get the attention of a dozen Kiwi ladies, it’s to tell them you’re sharing your secret for reimagined asparagus rolls. And what better place to learn how to create bougie appetisers that impress guests than in a home designed for entertaining. The apartment we’re in is dressed to perfection for just such an occasion. A kaleidoscope of spring blooms, colourful linens, and crystal glinting in the sunlight. The tantalising aroma of toasted nuts in the air and some upbeat tunes set the scene for an afternoon filled with food and fun.
The party relaxes in the chairs set around the table or the breakfast bar – front row seats to the action in the entertainer’s kitchen. But first things first (after popping some bottles of bubbles with a cheer and a stray cackle) are the introductions. Half live here at Awatere Village and the rest are their guests. Yet despite some unfamiliar faces, they all start joking with each other early on as we make our way around the room, giving our names and describing our signature dish.
“Roast pork belly,” says Maggie, “with lots of crackling on top.” There are murmurs of approval, and someone pipes up to say she’s coming over to her place for dinner. “It’s manners to wait until you’re asked!” Maggie teases back, everyone laughing at the playful exchange.
This simple ‘starter’ has each woman come alive with either passion, humour, or nostalgia, as they recount their special dishes. Some are family secrets passed down from generation to generation, others are tried-and-true crowd-pleasers for lazy summer barbecues or morning tea with friends, and there’s an admission from one that the only thing she can make is scrambled eggs!
And then it’s into the cooking. We marvel at Vicki’s forgiving pastry, made with sour cream, that rolls out smoothly across the stone benchtop, unfloured, without sticking. It’s entrancing to watch as it’s cut into strips and artfully spiralled around fresh asparagus stalks, along with the salty element of some pancetta.
There is a pause in the flow of tips and tricks as there is a flurried search for the oven tray. “I’ve hidden things away and now I don’t know where I’ve put them! Too many cupboards,” Vicki narrates, as she hunts for the elusive tray. “So, it’s not just an old age thing – hurrah!” comes a remark from the audience, earning another round of chuckles from the table.
Vicki holds the audience captive as she churns out the next three offerings: buttery caramelised onion and feta quichettes, followed by paper-thin olive oil crackers, finishing with fragrant homemade dukkah. There’s a constant stream of pro pointers as all the while she juggles rolling and cutting pastries, trays going in and out of the oven, spices toasting on the stovetop, and grinding away with her trusty mortar and pestle (which we’re informed is a great way to relieve some stress).
In no time, everything has come together and it’s on to the sampling. There’s a collective agreement that the posh asparagus rolls are making it onto the Christmas menu and that we might all
LEFT TO RIGHT: LYN, MAGGI AND RUTH
now be addicted to the irresistible crunch of the moreish lavoshstyle crackers.
Snippets of overlapping chatter reveal glimpses of individual lives. Gwen’s apartment is a regular stop for friends and family for a home-cooked meal, and she also finds the time to churn out delectable treats for charity. Lynette has been here just five weeks at Awatere, and although she has a busy life outside the village volunteering, she’s starting to dip her toes in and mingle. Lois has to say her goodbyes to rush off to perform an urgent job as a Justice of the Peace. And several ladies are discussing Awatere’s wine club and a recent visit from an expert at Takapoto Estate vineyard.
As Vicki leaves her post behind the bench to join the comfortable scene in the dining area, she comments on the surprising amount of space. Her family has a tradition of Sunday family dinners, and accommodating a table that seats 12 is a must, she tells us. We agree fitting everyone here would be a “piece of cake” and somebody jokes that anyone else could be “put out on the balcony,” which has us in giggles again.
Even as things wind down, the room hums with easy conversation. Here, friends and strangers have been brought together by common threads or happenstance – whether it was the spark of learning something new, a shift in life’s seasons, a love of food, or fond memories of favourite haunts in Hamilton that are woven into the fabric of their lives.
But one thing is clear: at Awatere, the recipe for a good life still includes great food, good company and plenty of room to gather.
Awatere Retirement Village in Hamilton, awaterevillage.co.nz
LEFT TO RIGHT: LEE , LIZ AND LYNETTE
LEFT TO RIGHT: MAUREEN, MARGARET AND LEE
Brilliant! BLOOMIN’
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Frankton School caretaker Murray Ivory believes flowers brighten your day. Visit Frankton School in the summer months and you will experience this first-hand.
A few years ago, rushing to drop my daughter at the holiday programme held at Frankton School, I was compelled, despite my lateness, to stop in awe of the beautiful bed of flowers gracing the entrance.
After a couple of drop-offs and pick-ups, I had ascertained the beautiful flowers were zinnia. I even marked it in my diary to plant them in my garden the following summer.
And what a success they were! My zinnia bed is now a fixture in my summer garden as well as a number of friends’, who have all followed suit. Providing beautiful blooms from January through to April, they also yield perfect flowers for picking. Plus, as I let them go to seed (some of you may know I adhere to the lazy gardener’s philosophy), they appear again the following year.
When back at Frankton School last summer, I had to take some pictures to share among my growing group of zinnia-loving friends. “Pick some” I hear someone say. As I tried to explain what I was doing and that I had a garden in full bloom at home, I discovered the smiling face offering me this beautiful gift was the mastermind behind them.
As we chatted, Murray pointed to the sunflowers lining the school fence, along with the bed of potatoes being dug. Like his flowers, his smile and enthusiasm are infectious, so for the first time ever I asked a man for his phone number and promised to call. It must have been the flowers!
Intrigued and inspired, I did call Murray and spent a wonderful morning with him discovering just what he is growing at Frankton School.
Murray has been the caretaker at Frankton School for 30 years. And the ‘caretaker’ part of his role extends beyond mowing the lawns. Murray explains that by creating a beautiful space he is creating pride in the school and wider community.
Frankton School Principal, Kirsten Ratana says, “Murray takes great pride, working tirelessly and with dedication to ensure our school grounds are attractive and cared for.” But Kirsten says it is when he shares his enthusiasm and knowledge of gardening that “we see his face light up”.
Sharing the joy while passing on the skills he learnt from his grandmother and uncle to a new generation is something Murray has integrated into his role.
Let’s start with the zinnias, which begins with 800–900 seedlings planted each November. Aside from a beautiful welcome to the school, Murray says everyone uses and enjoys them, as the more you pick, the more they flower.
On Valentine’s Day student councillors pick them and put them in buckets for people to take. There’s always a bunch for someone when sick, a bereavement or simply to brighten someone’s day. Kirsten says, “His beautiful flowers brighten up homes as well as our school.” Murray has even been known to pick them to sell at the Tamahere Country Market, with the money going to fund the school’s new kitchen.
In winter, each child gets a daffodil bulb to plant. And in the summer, a whopping 1500 sunflowers are planted. “I get the kids
involved,” says Murray, who points out everything they learn by growing them. “They are always amazed when they see the sunflowers following the sun.”
Along with the main bed of potatoes, a Perspex box was fashioned to grow potatoes in so the students could see what happens underground. The produce is then given away to those who need or want it. That is after the kids and Murray have enjoyed the fruits of labour like a new potato butty “dripping with butter” Murray says, laughing.
We are chatting in the courtyard off the staffroom. It’s a lush garden space Murray has created. There are spaces like this throughout the school. Fruit trees are in abundance with fig, apple, plum, pear and various citrus trees dotted around.
As we tour the school grounds, we discover hens. “They are great for the autistic kids,” explains Murray. On our walk it becomes clear Murray is highly respected, not just by the staff but the students too, many of whom Murray greets by name.
I get the impression Murray Ivory is a force to be reckoned with and would be hard to say no to. “I am lucky with my boss,” admits Murray. “Some schools wouldn’t have the funding for it, but she always finds a way.”
It would be hard to deny this man, who, even in his seventies is at school every morning by 5.30am and sometimes still working on his precious gardens when the sun goes down.
Bespoke Spaces
Treetown Kitchens creates beautiful bespoke kitchens, but their skill and expertise go further –from bathrooms and laundries to coffee nooks and entertainment units.
In our winter issue, Hayley Hohneck, Operations and Marketing Manager at Treetown Kitchens, showed us some of the beautiful bathrooms they have created. This time she is entertaining us with possibilities in other areas of the house.
Right: Custom cabinetry allows you to create a wow factor in a space. Here what was a small nook has been transformed into a functional and beautiful bar area.
Below: Here custom cabinetry has created not only a focal point but a large amount of storage.
WORDS HAYLEY HOHNECK
ELEVATE HOMES
ELEVATE HOMES
Above: No compromise here. Bespoke cabinetry creates seamless design and a cohesive look throughout the house.
Right: Here, built-in cabinetry was created to go over a storebought piece which fits the space, feels high end and was designed perfectly for the client’s needs.
Left: This wall proves you can have it all and in a small space –entertainment unit, bar and display.
Treetown Kitchens www.treetownkitchens.co.nz
PUT TO THE TEST – AUDI Q5
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
Audi recently released their all new Q5. First introduced in 2009, this midsized SUV quickly became Audi New Zealand’s best seller. Greg Leet, General Manager, Audi New Zealand, says, “This new Q5 dials up those characteristics even further in a comprehensive package that is luxurious, intuitive, stylish, efficient and sporty. I am confident that it will continue to resonate here.”
Last time Jackson Caffyn from Ebbett Audi showed me around a car I spent several hours googling terms and cars. Not wanting to repeat that experience, I called in reinforcements to put the Q5 and Jackson to the test.
I brought Harriet, new mum with a very large pram to help me out. Harriet currently drives a midsize SUV, having upsized due to said large pram. I, on the other hand, am a small car devotee who just
traded in my midsize car for a small (possibly too small) car.
Part of the Q5’s attraction is it’s midsize. This is not a huge SUV, so it fits with many people’s lifestyle. But how big is the boot, that’s what Harriet wanted to know. Five hundred and twenty litres with the rear seats up (1,473 litres with them down) is the technical answer, the practical one was big enough to fit Harriet’s massive pram in.
Boots are big on my priority list too, but I was more interested in ease of use. The back seats all folded down (almost flat) with ease and individually. You can, in fact, fold just the middle seat down and fit a set of golf clubs in, all while passengers sit comfortably on either side.
The cargo blind (that annoying cover in your boot that if you don’t use ends up in your garage) niftily folds down and can be stored away along with the spare tyre. “Genius,” we all exclaimed, as we have these covers lingering in our garages.
Still at the back of the car, Jackson demonstrated the hand-free
boot opening trick. A light is projected on the road under the boot, simply wave your foot over this and the boot opens. Just the ticket if you have your hands full, be it a baby or a box of magazines.
For those who love technology you’ll also love the lights on the Audi Q5. Audi are pioneering the use of Digital OLEDs for the car’s exterior lights. The Q5’s second-generation OLED taillights allow for personalisation while also adding some additional warning lights for added safety.
Moving inside the car we discover the car seat is easily fitted to the ISOFIX car seat lugs and there is still plenty of legroom for the front passenger. The tinted rear windows will block out around 35% of the sun glare or you can add on retractable sunshades.
If the back seat passengers are a little older than baby Rosa, they are well cared for too, with USBC inlets and custom controllable AC.
Continuing forward and hopping in the drivers seat, the amazing infotainment display dominates, and I immediately see an issue. In the Horan household the person driving is the one in control of the controls. With this set up we might be fighting over who’s driving.
A curved panoramic display is angled towards the driver and incorporates the main car controls (speed, fuel etc) along with a multimedia screen for navigation, radio and so on.
Separate to this is another display screen for the front passenger and possibly the reason I would relinquish driving duties. This screen operates separately from the driver’s and is designed not to distract the driver. But it is designed to distract the passenger, so you no longer hear “are we there yet?”
The larger the car the harder it is to nip into parks around town. Audi have solved this with its ingenious 360-degree cameras that give you a very clear picture of what is outside.
Talking about the outside, the final feature Jackson points out has me keen. On a hot day you can set the air conditioning to continue to work for up to 60 minutes after you turn the car off. This means on a summer’s day you can nip out for an ice cream and get back into a cool car.
Want to test out the Q5 for yourself this summer? Head to Ebbett Audi for a test drive.
Ebbett Audi & Cupra Hamilton
27 Te Kowhai East Road Hamilton
the midas touch
Over 42 years of bespoke design, craftmanship and repairs of precious jewellery.
Shop 16, Casabella Lane, Hamilton P. 078390039 www.midasdiamondjewellers.co.nz
TAKE A STAB
LITTLE PRICK STICKS – OR GILDAS, DEPENDING ON WHO YOU ARE SERVING
At the end of a long day, stab a combination of each ingredient on small cocktail forks or picks. Lay on pretty plates and serve with your favourite cocktails. As an alternative to the chilli, you can use cornichons or white cocktail onions.
RECIPES & IMAGES FIONA HUGUES
Large green pitted olives
Good quality anchovy
Guindilla chilli
In 1946 Rita Hayworth starred in a film portraying a character named Gilda who was beautiful, spicy and a little bit wild.
Shortly after the release of the film, a bar in San Sebastian served a tapa that was salty, spicy and sharp, much like Rita’s part, and in doing so the delicious little olive, anchovy and guindilla chilli combo became known as the Gilda. Just shy of 80 years later, these exotic little skewers have returned to popularity and can be found in bars across all the cool cities. At this end point of the year I’m grateful to be only stabbing things that are delicious, like these Gildas and the ingredients of the following recipes, thus avoiding poking forks in my eyes to avoid witnessing some of the current craziness in the world. In saying that I won’t be too presumptuous and guarantee that my thoughts are purely confined to impaling food ingredients in the weeks ahead but can confirm each stab here is very therapeutic and a little act of culinary villainy. With all manner of my sharpest props becoming instruments of gleeful havoc, wickedly nothing is safe this summer: peaches, courgettes, grapes, lamb and possibly a few annoying relatives.
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.
SACRIFICED LAMB WITH MINTY HERB SAUCE
These lamb skewers are lovely wee impaled meaty treats for easy festive entertaining. Make them as big or small as you like. Using sprigs of rosemary wood imparts lovley additional flavour to the meat. Mind, don’t use any twigs you’re not familiar with – I recall once upon a time a gormless chap killed his whole family dead using highly toxic oleander sprigs to BBQ a campside dinner. An unthinkable thing to imagine at an annual family gathering … or not.
500g approx. lamb leg meat, cubed
1 cup Greek yoghurt
1 clove garlic, crushed
1 tsp ground cumin lemon juice to taste salt & pepper
FOR THE MINTY HERB SAUCE
a large handful of fresh herbs – basil, parsley & lots of mint
3 cornichons or 1 small gerkhin
1 tbsp capers and juice
2 tbsp red wine vinegar extra virgin olive oil
1 tsp honey or raw caster sugar
2 anchovy fillets or a 2 cm squeeze of anchovy paste (available from La Cave & Vetro)
flaky sea salt & fresh ground black pepper
Rosemary twigs, stripped, with leaves left on one end.
The day before, marinate the lamb. Mix all ingredients together, add the cubed lamb, mixing well to combine and place in a lidded contaner or sealable plastic bag kept in the fridge.
Make the minty sauce ahead of time so the flavours have time to get to know each other. To a small food processor or using a stick mixer, add the sauce ingredients and combine. Add lots of herbs from your garden – I prefer basil, flat leaf parsley and lots of mint for this one –and process to a fine green sauce. Taste and adjust seasoning.
The next day remove lamb from fridge and impale 5–7 pieces on each kebab skewer. Allow to come to room temperature, drizzle with a little olive oil then grill on high heat until browned, turning on all sides. Set aside to rest for 5 minutes then serve with the minty sauce.
Add flatbreads and cucumber salad with labneh to make a more substantial meal.
HALLOUMI & COURGETTE WITH PICKLED PEACH
This combination is a delicious, light summertime dish to placate the vegetarians in your midst –I serve these skewers on salad leaves with plenty of crusty bread and a glass of chilled rosé.
halloumi cut into large 5cm chunks
peach or nectarine, cut into wedges
1 tbsp champagne vinegar or white wine
vinegar
1 tsp caster sugar
1 courgette, shaved into ribbons
extra virgin olive oil
salt & pepper
rocket & lettuce greens
FOR THE DRESSING
1 tbsp finely chopped shallot
2 tbsp champagne vinegar
½ clove of garlic, crushed
1 tsp runny honey
1 tsp Dijon mustard
cup extra virgin olive oil
salt & pepper
First make the dressing.
Add all the dressing ingredients to a small jar and shake well to combine. Taste and season to adjust.
Place the peach or nectarine wedges in a small bowl and sprinkle with the sugar, champagne vinegar and a little salt. Microwave on high for 45 seconds. Set aside to cool.
Shave the courgette into ribbons, drizzle in a little EVO and fold tightly to make a stack. Stab onto a skewer and add the chunk of halloumi. Grill to toast in a dry pan or BBQ grill over meduim heat until golden.
Add a wedge of the fresh pickled peach or nectarine and lay the skewers on leaves on a platter
Pour the dressing over the leaves and skewer and serve with plenty of crusty bread.
IMPALED GRAPES, DOUBLE CREAM BRIE & HOT HONEY
This dish looks wickedly pretty for your end of meal platters this holiday season. Easy to prepare, the roasted grapes add lovely sweet caramel flavours to gooey double cream brie. Make sure you have good bread to devour it all with.
Double cream brie – use the best you can afford
Flaky salt
Seedless grapes
Hot honey
Spray olive oil
Chilli flakes (optional)
Crusty bread to serve Pierce 10 grapes on each kebab skewer and spray with a little olive oil. Season with salt. Grill over medium heat until gently marked.
Serve with luscious creamy brie that has been brought up to room temperature so it’s lovely and soft and drizzle the whole lot in hot honey. Sprinkle with chilli flakes if using.
This is a truly intimate tour. Our base is a gorgeous villa just outside Bologna, perfect for us to explore the nearby towns of Parma, Modena and Ravena, discovering the true heart of Italian cuisine.
$6550 pp twin share
“Wow what a way to explore Sicily. The small and intimate nature of the trip made it extra special. A perfect way to explore the island of Sicily with a 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
I grew up eating all kinds of seeds by the handful, thanks to my hippy parents! These nutrient powerhouses are super versatile and make a lovely addition to salads, smoothies, slices, stir-fries and more.
Crunchy Brown Rice Salad with Cherry Tomatoes + Crispy Halloumi
Sprouted legumes and toasted seeds bring all the crunch to this substantial brown rice salad, while tomatoes and herbs add freshness and fried halloumi a lovely salty kick. Some finely sliced red onion is also a great addition to this salad, if you like salad with a bit more bite. You’ll find pomegranate molasses at specialty food stores like Vetro or The Herbal Dispensary.
SERVES 4–6
1 cup medium grain brown rice, rinsed
200g packet crunchy sprouts bean combo (or a mixture of homesprouted legumes such as lentil, blue peas and mung beans)
½ cup lightly toasted pumpkin seeds
½ cup lightly toasted sunflower seeds
¼ cup lightly toasted sesame seeds
250g cherry tomatoes, halved
200g packet halloumi, sliced olive oil to shallow fry
generous handful of mint and parsley leaves, roughly chopped
DRESSING
2 tbsp pomegranate molasses (available at La Cave, Vetro and The Herbal Dispensary)
1 tbsp balsamic vinegar
juice of 1 large lemon cup extra virgin olive oil
generous pinch caster sugar fine sea salt, to taste
To cook brown rice, place rinsed rice into a medium heavy-based saucepan, cover with 1¾ cups cold water, bring to the boil, then turn the heat down to the lowest setting, cover with a lid and cook 40–45 minutes until the water is absorbed and the rice tender. Remove from heat, keeping lid on, and allow it to stand for 10 minutes before removing the lid, fluffing rice up with a fork and setting aside to cool. This can be done in advance.
In a large bowl, combine cooled rice, crunchy sprouts, toasted seeds (reserve a few for the top if you like) and cherry tomatoes.
Heat a large frying pan over high heat, add a touch of olive oil and fry halloumi slices until golden on both sides. Remove from pan and cut into bite-sized pieces. Add to the rice salad, along with the chopped herbs.
To make the dressing, combine pomegranate molasses, balsamic and lemon juice in a small bowl, whisk in olive oil and season to taste with sugar and salt. If it’s still too sharp add another tablespoon of olive oil. Pour enough dressing over salad to coat (you may have extra dressing) and serve.
For a great range of seeds and grains, check out Bare at Made in Hamilton East.
Made Market | 7 days 401 Grey Street, Hamilton East
Seedy Choc-top Slice
This slice is chock-a-block with seeds of every kind, mildly sweet and with just the right amount of chocolate on top. Feel free to swap around the seeds you use, just stick to the same amounts. Don’t like pumpkin seeds? Simply use more sliced almonds or sunflower seeds. Like hemp seeds? Add in a few tablespoons or swap out the chia for them. You’ll find brown rice malt syrup at most supermarkets in the health food section.
MAKES APPROX. 20 SMALL SQUARES
¾ cup pumpkin seeds
½ cup sliced almonds
½ cup ground almonds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup ground flaxseeds (linseeds)
¼ cup dried cranberries or raisins
¼ cup tapioca starch (flour - available at The Herbal Dispensary)
1 tsp cinnamon
¼ tsp fine sea salt
½ cup nut butter (I used almond, but peanut butter is also great)
½ cup rice malt syrup
2 tbsp virgin coconut oil
1 tsp vanilla extract
150g dark chocolate, roughly chopped
1 tsp virgin coconut oil flaky salt to sprinkle, optional
Preheat oven to 160°C. Line a slice tin with baking paper (I used a 9x12-inch tin).
Combine seeds, ground and sliced almonds, dried cranberries, tapioca starch, cinnamon and salt in a bowl and mix well to combine. Place nut butter, rice malt syrup, coconut oil and vanilla extract into a small saucepan and cook over low heat, stirring constantly until just melted, smooth and combined. Pour into dry ingredients and mix to form a stiff, sticky dough. Press into prepared tin and bake 20–22 minutes, or until lightly golden. Remove from oven and set aside to cool.
Melt chocolate with coconut oil in a small heat-proof bowl set over a small pot of boiling water. Pour over cooled slice, tipping it to the sides to evenly coat with chocolate. Sprinkle with flaky salt if using and set aside to set (this can be sped up in the fridge if you can’t wait!). Slice into small squares to serve.
Store in an airtight container for 3-4 days, or pop in the fridge for up to a week. Allow to come to room temperature for the best texture.
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.
CHOC TOP
ANGELA
WHERE TIMELESS CHARM MEETS MODERN LIVING
3 6 3 4 5,795 sqm
Tucked away in one of Hamilton’s most sought-after Lane’s, and just a few minutes from town, this beautifully upgraded home blends classic Manor style with fresh, classic-inspired elegance.
Enter through impressive double doors into a magnificent foyer where a sweeping split staircase leads to a gallery mezzanine — an immediate statement of scale and refinement.
Inside, everything’s been thoughtfully updated: a Robin Caudwell kitchen with high end appliances, new flooring, drapes, imported wallpapers and updated electrical throughout. There’s space to spread out with formal living and dining along with generous casual living areas, plus a billiard room for fun nights in. With four spacious bedrooms — three tucked upstairs and one conveniently located downstairs — there’s room for everyone to spread out and enjoy their own space. Whether it’s a private retreat for guests or a quiet second home office, the downstairs bedroom adds flexibility to the layout. Upstairs, the bedrooms are light-filled and peaceful, perfect for winding down at the end of the day opening onto the front or rear balconies.
The home features three bathrooms, the master bath extended into a special dressing area opening to the rear balcony overlooking the pool. Two separate WCs make busy mornings a breeze, keeping the household flowing smoothly. It’s all about comfort, convenience and a touch of luxury in every corner. Outside, the generous 5,795 sqm grounds feel like a private estate with mature gardens and room for all outdoor pursuits. Host weekend tennis tournaments, cool off in the swimming pool, or relax in the spa. Floodlit alfresco dining extends entertaining into the evening, gather around the outdoor fire for dinner under the stars while the gardens provide tranquil backdrops for family life.
Internal accessed double garage plus two external sheds both fitted with solar panels to keep power bills to a minimum. The ‘big shed’ is 10m long and with the extra height will accommodate most large boats or motorhomes.
This is easy, elegant living — with room to relax, entertain and enjoy every day. Combined with one of the Waikato’s most coveted addresses and superb access to main arterial transport routes and sought after schooling, this property is an elevated lifestyle proposition for buyers wanting immediate comfort, entertaining capability and long-term appeal.
Please phone for an appointment to view.
LET’S SPLIT
WORDS & IMAGES VICKI RAVLICH-HORAN
My first night in Split was not ideal. Delayed flights ending in lost luggage meant I arrived around 9pm needing to buy the basics – toothpaste, deodorant and clean undies! Luckily this is Europe and even on a Monday night the town was still buzzing.
With the essentials sorted I was hungry but exhausted. So I stumbled into a pastry shop around the corner from where I was staying. My first bite in Split was from St Burek, which turns out is one of the best places in Split to enjoy burek – a crispy, thin, flaky filo-like pastry that incases various fillings, traditionally cheese or beef, but now any number of ingredients.
Burek is not technically Croatian. This Balkan pastry originated in Bosnia and Herzegovina, but let’s remember 40 years ago they were all Yugoslavia. Pekara (aka bakeries) are in abundance in Croatia, with pastry products making up the core range, which explains why the population adopted burek as their own.
I first visited Croatia as a backpacker 25 years ago. Split was a very different town! I would most definitely not have been walking around the old town alone at night. The war between Serbia and Croatia (1991–1995) had not long ended and the country still wore the scars for all to see. Tourism had not recovered, with only a few, mainly German tourists, returning to enjoy the beautiful coast of Croatia. Schnitzel dominated restaurant menus.
A lot has changed in a quarter of a century and Split’s transformation from a scary port town to a tourist hub is proof positive of this, so are the menus of local restaurants.
Split, Croatia’s second largest city, is the perfect spot to base yourself, either to explore Krka National Park or the many surrounding islands.
I was here to visit my Pop’s village. Ivan Ravlic left what was to become Yugoslavia at the end of WW1 and found his way to New Zealand. Growing up, Nan and Pop and my mum and dad were the only Ravlich’s in the phone book. So imagine what it was like to discover that one in every eight people from his village were Ravlic’s!
Sadly, what I found was that Kozica (Pop’s village) is now home to only around eight houses. Many left when Pop did, apparently many ending up in Western Australia and South America. More left again in the 90s. In fact, Croatians continue to leave. Now part of the EU, their young people seek better futures throughout Europe.
So while I didn’t meet any relatives when I drove to Kozica, the airport attendant’s (who found my bags) mother was a Ravlich from Kozica!
Bags found and my mission to drive to Pop’s village achieved, it was time to rediscover and enjoy Split.
Dominating the old town of Split is Diocletian’s Palace, the retirement village for Roman Emperor Diocletian.
Diocletian was an interesting character. His origins are often disputed, but it is believed he was born in Solin, less than 10kms from Split. His father may or may not have been an emancipated slave. What is not disputed is Diocletian’s rise through the army, culminating in beating his adversary for supreme rule in 284AD.
These were turbulent times for the Roman Empire, which was on the brink of collapse. Diocletian is attributed to implementing a number of changes and restoring order, which saw the empire continue for another 150 years.
But it is perhaps what Diocletian did after being an emperor which brought him eternal fame. The first Roman Emperor to abdicate, he commissioned the Diocletian Palace to be built for his retirement.
Taking 10 years to construct, this fortress-like palace is 30,000 square metres and includes military barracks as well as the emperor’s residences. Facing the sea, it is said Diocletian could pull up in his ship.
Considered one of the most imposing Roman ruins, Diocletian’s Palace is the old town of Split and one of its main attractions. Staying in the old town is a must. It is the city’s living heart, with a labyrinth of alleyways that could just as likely lead you to an intriguing piece of history as a hidden courtyard or cocktail bar.
In the centre of the palace is Peristil Square. Here you can marvel at the Roman architecture with its grand Corinthian columns framing the square. This is a spot to start your palace explorations but also one to come back to because, as it probably was in Diocletian’s time, it is a great gathering spot. It is a meeting place, a spot of art exhibitions, open air concerts and theatrical performances. Bars scatter cushions on the steps for you to enjoy an aperitivo and a platter of local cured meats and cheese while watching the world go by or marvelling at the history all around.
One such marvel is the Sphinx perched on a ledge. This 3500-yearold Sphinx is the only surviving, of 12, brought from Egypt by Diocletian.
Behind the Sphinx you will spot St Domnius Cathedral whose bell tower is the tallest in Dalmatia. Impressive as the bell tower is, it was a later addition, and the real interest lies in the story and twists of history behind the church’s walls.
Originally built as Diocletian’s mausoleum, his body was interred there on his death in 316AD, where it remained until the seventh century. Diocletian had overseen the longest and most severe persecution of Christians in Roman history, including the execution of bishop Dominius from his hometown Solin.
The martyr Dominius became a saint and in a twist Diocletian did not anticipate, St Dominius became the patron saint of Split and it is his body that now rests in the cathedral.
From Peristil Square head towards the sea and walk through the vestibule. This rotunda with an opening to the heavens was once the entrance to the imperial residence. It is now the perfect spot for a photo op or, if you are lucky, to enjoy traditional Klapa singers making the most of the acoustics.
Carry on further and descend into the basement of the palace and some of the best-preserved parts of the palace. For Game of Thrones fans this was the spot where Daenerys chained her dragons in a crypt-like dungeon.
The basement has had many uses over the centuries, including as a rubbish dump. Originally it was a substructure designed to elevate the emperor’s apartment above sea level.
Coming out of the basement you arrive at the Riva, or waterfront promenade. Here you will find restaurants and bars and often a market with local crafts and souvenirs. It’s also here you can spot the hoards of cruise passengers disgorging or where you catch a ferry to nearby islands.
Just outside the palace walls is the green market (Pazar). This open-air market is open every day and is possibly one of the most authentic farmer’s markets I have been to. Visit early to get a real local experience. Don’t expect much English to be spoken, but it’s amazing how much a smile and some hand gestures can get you. When I visited, local plums and sweet figs were in abundance.
On the other side of the palace is the fish market (Peskarija). Open from 6.30am every day, it’s well worth a visit to see the abundance of sea life the Adriatic Sea offers.
A covered affair, this one is located near naturally occurring sulphur springs, which repels the flies. It is said Diocletian chose Split for his retirement because of the sulphur springs, which helped with his arthritis.
Not for me, but for seafood lovers Crni Rižot is a must try dish in Croatia. The black risotto is made from cuttlefish, and I am told delicious. It’s not the colour that put me off but the seafood (yes, it’s true, I am not a seafood fan). If in Split, seek out Makarun, a restaurant and hotel hidden in a private courtyard in the old town for one of the best versions of this iconic dish.
Just around the corner from the fish market is Kantun Paulina, who has famously been serving up ćevapi since the 1960s.
A common street food in Croatia, ćevapi are small meat koftes served in a pita or bun with raw onion and ajvar (roasted pepper relish). Instead of pita, Kantuna Paulina’s ćevapi comes in the fluffiest bread bun.
I swear there are more gelato stores in Split than in Italy! I’m not really an ice cream girl, but when in Rome, or in this case Split … Bili San is a local favourite and uses only the best ingredients. And if you are in the know you ask for a chocolate dip.
I was also enticed to try a cone at Geleteria Emiliana, as it was on the corner by my accommodation and I would walk by it five or six times a day. With an open kitchen you can see the gelato being made before your eyes. I went for the chocolate, rum, and cherry.
On my last night in town, I sat at the bar of a buzzing restaurant and realised I truly am Croatian. I ordered a local pasta with truffles and pancetta washed down with a glass of local Zinfandel and was in heaven.
Quite rightly the Zinfandel is probably not the best match for a truffle dish, but it is my favourite wine variety and I came to learn its origins are Croatian, not Puglia, as I had thought.
Istria in northern Croatia is known for their truffles, while the local salty pancetta is also made in the north of the country where it is air dried. Together with the pasta from the Romans, you have a perfect dish (in my opinion). Want a real taste of Croatia? Join me in June on our Taste of Croatia tour – just six spaces left!
MY CROATIAN KITCHEN
Both sets of Helena Nuic’s grandparents came to New Zealand from Croatia. While West Auckland was home, Helena says she grew up with strong ties to Croatia, via the language, music, stories and, of course, food.
She explains, “My Croatian Kitchen began as a way to preserve the memories and traditions passed on to me by my family.”
It began with an old family recipe book which, as Helena describes, had “thin pages and fading ink holding recipes from family, loved ones who have passed and new friends. My Croatian Kitchen is not just a collection of recipes” according to Helena “but a collection of traditions that should not be lost”.
Helena describes Hvar, where her family come from, as her home, despite not growing up there. The idyllic island where throngs of tourists that descend every summer is, in Helena’s world, a laid back place where food, family, conversation and connection are central to the way of life.
As Helena shares her family recipes, she paints a picture of life on the island where “family and friends are central, and food is a language of its own”.
Croatian food, Helena explains, “is authentic and simple, with a belief that less is more. It is not about an explosion of competing flavours but rather a defined, honest and always delicious representation of food.”
She says, “The recipes that Baba has taught my mama, that she has taught me, are their own kind of history … Every bite is the taste of home.”
Keen to enjoy a bite of Helena’s home?
Hard copies of My Croatian Kitchen have sold out, but the ebook is still available at mycroatiankitchen.bigcartel.com
You can also follow Helena, who often travels back to Croatia, on her Instagram page @helena.kitchen_
FRIGANE PAPRIKENA SALATU (FRIED CAPSICUM SALAD)
Sweet and succulent capsicums meet tangy vinegar and bold olive oil to create the ultimate side dish to any fresh summer meal.
16-20 capsicums/peppers
(red, yellow & orange)
Olive oil
4-6 garlic cloves
1 tsp salt
½ tsp black pepper
½ cup red wine vinegar
2 tsp malt or balsamic vinegar
Place whole peppers in two large covered fry pans or stock pots with olive oil generously covering the base.
Fry the peppers on high heat, once vigorous frying begins, turn down to a moderate heat. Have pot lids partially covering the peppers.
Turn peppers frequently to ensure all sides are cooked through. Peppers will have some charring but ensure heat is low enough to cook the peppers. This takes 20-30 minutes.
Once peppers are softened and sautéed, prick each with a fork. Fry for a further 5 minutes with the lid partially covering. Set aside ensuring the lid fully covers the pot or fry pan to allow the juices from the peppers to be released.
Place vinegars, salt and pepper in a shaker or jar and shake well. Finely chop the garlic. Quantities of vinegar, garlic, salt and pepper can be modified to suit you.
Arrange peppers into serving dishes and sprinkle with chopped garlic. Pour over the vinegar, salt and black pepper mixture.
From the pans or pots pour over the olive oil and liquids from the peppers. If there is excess oil, ensure the darker liquid from the peppers is maximised by removing it from the oil, pouring it onto the peppers then adding the oil according to taste.
Peppers should be three-quarters covered in the oil/vinegar mix, allowing further infusion of flavours.
TIP: This salad can be prepared in advance as it can keep in the fridge for a week or so and is more flavoursome on day 2 or 3 of being prepared as flavours become more intense.
4.30–8.30PM
FATIMAS
Over the past 30 years, Fatima’s has served more than a million customers from its bustling kitchens in Auckland. They’ve always been cooks first – passionate about feeding people, sharing flavour and making food that feels good to eat.
Now you can bring a little of that magic into your own kitchen. Whether you’ve stood in one of their queues, grown up eating their lamb shawarma or koftas, if you want to know how to make their garlic sauce or are curious about harissa, FATIMAS cookbook brings the colour, spirit and soul of their kitchen into yours. FATIMAS is packed with the dishes and techniques that have kept their kitchens humming. From slow cuts to zesty salads, from punchy sauces to late-night pitas, each recipe is designed to be approachable, satisfying and full of flavour.
These are recipes for any day of the week and for cooks of all skill levels. Each one teaches a technique or flavour combination that reflects Fatima’s way of cooking – layered, full of herbs, spice-rich and always grounded in the bold, vibrant ingredients of the Middle East, reimagined here in Aotearoa, New Zealand.
Kirsty Senior co-founded Fatima’s in 1995 and has been at the helm ever since. Over the past three decades, she has guided the business through growth, change and challenges – raising a daughter while navigating everything from new technologies and shifting food trends to evolving systems, regulations, and legislation.
Now the Managing Director, Kirsty remains the backbone of the business. Kirsty’s love for layered, complex flavour resonates throughout the book – she’s their in-house texture enthusiast, responsible for the generous use of seeds, nuts and grains, and the queen of double (sometimes triple!) sauce layering.
Sophie Gilmour grew up around the clatter of kitchens and the hum of good conversation. Since joining Fatima’s in 2018, Sophie has brought heart, hustle and a deep love of flavour to everything she does. With a background in law, cooking and front-of-house hospitality, Sophie’s impact has been felt in every corner of Fatima’s – from reimagining systems to fostering culture, and always, always staying true to the food.
She believes in flavour that punches above its weight, in spaces that feel like home, and in businesses that nourish everyone involved – from kitchen crew to customer.
COURGETTE, CORN, CORIANDER & AVOCADO SERVES 6
This salad is attractive, substantial and a great way to showcase raw courgette. We think it’s best in summer when the corn is fresh (although you could use thoroughly drained frozen corn in a pinch), and we love the punchy flavour of the coriander dressing. It’s a fantastic accompaniment to barbecued meats and has become a firm favourite in our rotation for summer dinners with its ability to tick both the salad and vege box simultaneously. If we’re feeling indulgent, we add feta as well, which suits it perfectly.
FOR THE SALAD
½ small red onion, peeled and sliced ½ lemon, juiced
½ tsp sumac
1 tbsp olive oil
2 corn cobs, kernels removed (1½ cups frozen corn, defrosted) small handful coriander, stems finely chopped and leaves roughly chopped
flaky sea salt and freshly ground black pepper
3 courgettes, trimmed and peeled into ribbons with a peeler as far to the core as possible
2 avocados, peeled and cut into chunks
70g (½ cup) almonds, roughly chopped and toasted
FOR THE DRESSING
60ml (¼ cup) extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed small handful coriander, stems and leaves
Pickle the red onion with lemon juice and sumac in a small bowl while you prepare the rest of the salad.
RRP $59.99
Available from October 2025, published by
Heat the oil in a frying pan over a high heat. Fry the corn for 2 minutes until it is just tender and some pieces are charred. Season generously and stir in the chopped coriander stems. Set aside.
Place the ingredients for the dressing in a jug and blend with a stick blender.
Place the courgette ribbons on a flat plate. Layer with corn, avocado and red onion. Spoon over the dressing and gently toss to mix. Sprinkle with almonds and coriander.
Fatimas
By Kirsty Senior and Sophie Gilmour, photography by Vanessa Wu
Beatnik
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
STORIES IN THE GARDEN
Come on a magical adventure under the trees in Garden Place. Enjoy an hour of storytelling and games with characters from Enchanted Entertainment.
November – March
Saturdays, 10am – 11am Garden Place lovethecentre.co.nz
LIVE MUSIC
Grab your lunch and head down to Garden Place for live music by great local musicians!
December – March
Thursdays 12.30pm – 1.30pm Garden Place lovethecentre.co.nz
FESTIVE FUN
Bring the family down to Garden Place, where you’ll find giant games and puzzles, facepainting, Enchanted Characters, live music, and photo opportunities with Santa (20 December only).
13 & 20 December
SUMMER SOLSTICE SILENT DISCO
Celebrate the season with an early morning dance under the rising sun. Expect energising tunes, big smiles and zero Christmas jingles!
$35 – includes headset, coffee, a light breakfast, and one hour of epic sunrise dancing!
Friday 19th December, 6:30am hayescommon.co.nz
XMAS EVE AT FALLS RETREAT
Enjoy a special Xmas set menu lunch. Three courses showcasing homegrown and locally sourced produce
$85pp ($35 kids - 2 courses plus drink) plus cc booking fee
Wednesday 24 December from 11.30am*
*set menu with individual tables/staged bookings fallsretreat.co.nz
NEW YEARS EVE AT FALLS RETREAT
Make this New Years Eve one to remember with a four-course degustation dinner with optional wine matches or non-alcoholic pairings.
$135pp plus cc booking fee
Wednesday 31 December, 6.30pm* *long table/event style dining fallsretreat.co.nz
GOURMET IN THE GARDENS
Bring your friends, family, a picnic blanket and even your furry companions to enjoy the tastiest gourmet treats in a beautiful garden setting.
Rhododendron Lawn, Hamilton Gardens
Every Sunday throughout summer from 4pm to 8pm
PEKAPEKA NIGHT-TIME DISCOVERY WALK
Experience the magic of the night and explore the hidden world of the native pekapeka (long-tailed bats). These fascinating creatures are a vital part of our ecosystem, and this tour offers a unique opportunity to explore the hidden world they inhabit.
11 December, 15 & 27 January, 3 & 12 February | Adults $28.00/Children (8–15 years) $18.00
Hamilton Gardens, Hungerford Crescent, Hamilton | hamiltongardens.co.nz
HAMILTON ARTS FESTIVAL TOI ORA KI KIRIKIRIROA
The annual Hamilton Arts Festival Toi Ora ki Kirikiriroa has been the Waikato’s premier arts event for 25 years. 8 DAYS, 50 EVENTS, 600+ ARTISTS.
20 February – 1 March 2026 hamiltonartsfestival.co.nz
CHINESE LANTERN FESTIVAL
Join us for a fantastic evening celebrating Chinese New Year with a dragon and lion Dance, magic show, live cultural performances, and food stalls.
28 February, from 4pm Garden Place lovethecentre.co.nz
BEAST OF A FEAST
Craft beer fans, food lovers and music goers, this one’s for you. Beast of a Feast is back with a boutique beer festival, live tunes and tasty bites at Soper Reserve.
Saturday 28 February Soper Reserve, Mt Maunganui beastofafeast.co.nz
BOTANICAL ART WORKSHOP
Join professional botanical artist Jennifer Duval-Smith for one of her relaxing and inspiring botanical art workshops at Nourish HQ in Hamilton. Includes morning tea and a wonderful lunch created by Nourish’s own Vicki Ravlich-Horan.
$190pp
Sunday 1 March, 10-2pm nourishmagazine.co.nz/shop
TASTE OF SOUTH AUSTRALIA
Join Julia Clarke on our Taste of South Australia tour this Easter.
1–6 April
$3800pp (twin share) tasteoftours.com
INSTORE AT READ BROS.
308 Pollen Street, Shortland, Thames ONLINE AT www.readbros.co.nz/forage
FROM JK'S FAMILY TO YOURS
7 Clarke Road, Te Puna, Tauranga Open 9 -3, Tuesday - Saturday www.websterstea.co.nz
Sharing our favourite Italian products with New Zealand.
www.jk14wines.com
