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Issue no. 15, Autumn 2014

Meet

Versatile

Rowan Bishop AND Emma Galloway

PUMPKINS

BOLU tea – not your ordinary cup of tea

Pack a picnic

To juice or to blend?

Thames – well worth

a visit

Fresh local flavour

page 1 www.nourishmagazine.co.nz

www.nourishmagazine.co.nz

WAIKATO, NZ


Intro Issue 15

Welcome at the same time the beautiful autumn produce is flourishing.

The start of 2014 has been a busy one in the Nourish office, but we wouldn’t have it any other way. In the news of late there has been much on the fairness or unfairness of how our supermarkets treat their suppliers, especially one particular Aussie brand. Regardless of the outcome from any government inquiry, the lesson we should all take from this is shopping local and supporting small producers is always more transparent as there are inevitably less people involved in the transaction. Supermarkets may be able to offer you cheaper products, but you need to ask yourself what is the real cost? Autumn is a great time of the year for foodies, the last of the summer harvest is screaming to be used and preserved and

On page 35 we talk to Rowan Bishop whose latest book Relish is the sort of book on high rotation in the kitchen at this time of year, with wonderful recipes on how to turn the abundance of produce your garden is producing into delicious preserves.

Talking of cookbooks, we were very excited to receive an advanced copy of Emma Galloway’s first book, My Darling Lemon Thyme. You can get a sneak peek of this beautiful book on page 38. Not wanting to let go of summer we took a trip to Thames to discover what this quaint town has to offer as many of us simply drive through on our way to Coromandel. Find out on page 19. Enjoy!

VICKI RAVLICH-HORAN

Orange Blossom Water • Perfect in panacotta • Add to salad dressings • Delicious added to your pancake batter

Pomegranate Molasses • Mix with orange juice and soda • Brush on chicken/duck and roast for crispy tangy skin • Add to marinade for lamb and pork

Rose Water • Fold through whipped cream • Great in meringues • Drizzle on fruit salads P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge

Editor Vicki Ravlich-Horan Creative Director Anna Mollekin (Alm Creative) Editorial Assistant Victoria Russell Proof Reader Nikki Crutchley Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs, Kate Underwood, Deborah Murtagh, Megan Coupland Photographers Claudia Aalderink, Vicki Ravlich-Horan, Victoria Russell Illustrator Bron Alexander Cover Claudia Aalderink ISSN 2324-4356 (Print) ISSN 2324-4364 (Online)

Advertising Enquiries Bay Of Plenty Region: Melissa Spargo salesbop@nourishmagazine.co.nz 021 209 7286 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537

Feedback: info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)


Contents

04 Vic’s picks 05 Waikato news 06 Pimp your

06

13

picnic lunch

09 Miso 12 In season 13 Pump up the 18

19

26

nutrients with pumpkins!

Waikato Farmers' Market

19 Thames 24 Awaken the senses 26 Ordinary to extraordinary

27 Local art scene 28 To blend or juice:

33 What can

osteopathy offer the health of my baby?

34 Slippery elm 35 Rowan Bishop 38 My Darling

Lemon Thyme

40 Your home – your personality

42 Are you holding yourself back?

43 Wine column 44 Market place 45 Events Waikato 46 Directory

that is the question!

35 cover image

40

30 Chestnuts 32 Style queen

Our cover image this season was shot by Claudia Aalderink with the styling and props from the team at Red Red Red Interiors in Te Awamutu. We had a blast turning a corner of their shop on Market Street in to a studio and picking from the massive array of fabrics, wallpapers and homewares.

Issue no. 9, Spring

2012

My Darling Lemon Thyme

All Things Fishy what

– we discover sustainable means – learn to fillet a fish – great fish recipes

From Bean to Cup

Tomatoes

How to grow and great recipes La de da

z

www.nourishmagazine.co.n

r Fresh localOFflavou PLENTY, NZ BAY

Be one of the first to get your hands on a copy of Nourish each season. Plus automatically go in the draw for all our great competitions.

JUST $30 for a year Go to www.nourishmagazine.co.nz/subscribe today!

winners

Congratulations to our Charmate BBQ winners. Rachel Wallis from Raglan sent us this great photo of her looking very happy with her new BBQ! Susan and Dennis O’Brien from Waihi were our other lucky winners. The two NZ Pork HAMper prize pack winners were Kathleen Russell and Sarah Barkley.


Product Spotlight

Vic s picks Pixie Party Supplies These pretty little glass bottles from Pixie Party Supplies will make you want to throw a party even if you're not planning one! They look great teamed with vintage style paper straws when serving drinks. Or why not pop a single flower in one and put it on the windowsill or group a few together as a centrepiece. Available at www.pixiepartysupplies.co.nz

Food Photography Workshop Nourish is delighted to be bringing Helene Dujardin, acclaimed food photographer and author of Plate To Pixel, to New Zealand. The first Auckland workshops sold out in less than two weeks! So we have added a full day workshop on Saturday 29 March. If you want to improve your food photography go to www.nourishmagazine. co.nz/events/ to book.

Calder & Lawson – Italy walking tour Dreading a long NZ winter? Make it bearable with a trip of a lifetime to Italy. Calder and Lawson tours offer a three week walking tour through Italy. Soak up the beautiful and historical scenery Italy has to offer and enjoy the gastronomic delights guilt free after all that walking.

6 September – 2 October. Visit www.calderandlawsontours.co.nz for more information. Or call 0800 853 276

WWW.REDKITCHEN.CO.NZ SUPERFOODS | SMOOTHIES | BREAKFASTS 51 MAHOE STREET, TE AWAMUTU

page 4 www.nourishmagazine.co.nz


Congratulations

Meet 2013 MasterChef Winner Aaron Brunet Raglan local and last year’s MasterChef winner, Aaron Brunet, will be launching his first cookbook in April at Kitchen Things in Hamilton. Admired for his relaxed attitude, his passion and talent for cooking superb food, Aaron Brunet was picked by many early on to win MasterChef NZ. His new book opens the door to his life in beautiful laid-back Raglan and delivers his favourite recipes. Be one of the first to get your hands on his brand new book, get it signed and learn some great recipes when he cooks up a storm at Kitchen Things.

Mat Maclean from Palate in Hamilton proved once again that he is one of the best in the country when he took out first place in the inaugural Silver Fern Farms Premier Selection Awards. His dish beat strong competition from a field of 73 chefs from across New Zealand. Judging coordinator Kerry Tyack declared McLean’s dish faultless. “The winning dish was a seamless fusion of colour and texture that showed the skills of the chef perfectly from his picture perfect presentation to the mouth-watering and ultimately satisfying last mouthful of deftly treated eye fillet.” Waikato chefs did really well with Andrew Clarke from Victoria Street Bistro in Hamilton and Scott Corbett from The Peppertree in Coromandel also making the top ten.

Openings 2014 is off to a positive start with some favourite local eateries expanding. Early April Mavis & Co are opening their second cafe on the ground floor of the Wintec building in town.

The Seriously Good

Wednesday 9 April 6pm Tickets via www.eventfinder.co.nz

Rototuna residents are getting a new neighbour in April with Good George’s newest offering.

And in March the Avantidrome opens near Cambridge with the cafe Revolve being run by seasoned veterans the Pumice group. page 5 www.nourishmagazine.co.nz


pimp your picnic lunch

Written by Megan Coupland – Red Kitchen, Te Awamutu. www.redkitchen.co.nz

Picnics are a good excuse to “Pimp your Lunch” and always gets my creative juices working! Websites like Pinterest will help inspire you to up the game with presentation, not to mention give you plenty of mouth watering ideas for flavour combinations and menu ideas.

F

or me picnics have to be simple; the food needs to be easy to serve and eat, and the clean-up hassle free while still being delicious and exciting on the eye. Sounds like it’s suddenly a big task… read on

Making cakes and salads in a jar fits the easy picnic brief to perfection! For cakes you can layer them up and see the layers, without the worry of leaning towers and toppling over; fold a pretty napkin over the top and tie them with raffia and a disposable fork and everyone thinks you’re clever and fancy. Plus you don’t need a custom made picnic basket; any basket, crate, chilli bin or nice box lined with a check tea-towel (which also hides the freezer packs) will work, and because they are in jars, nothing will be squashed. On the next page is a wonderful coconut layer cake recipe which can be made in a conventional pan for a round cake, but it is also a perfect recipe to make in the jars because of the three delicious layers. Plus it is moist and keeps well, so you can make the jars a day or two before your trip to the beach, lake or park. I am also a tuna sandwich fan so have renovated this sandwich to a picnic edition. I added smoked snapper (available from most markets and from Blikkies on the roadside in Kihikihi on Mondays).

You can also wrap your sandwich with a strip of wrapping paper or wallpaper to glam it up. It helps to make your picnic into a theme by using Christmas paper, or flowers for an English garden theme, or pink for a girl’s birthday. Let your imagination run wild and have fun.

tuna filling

1 cup cream cheese 1 pot Callipo tuna (in my opinion the best bottled fillets; available from Red Kitchen & some good supermarkets) smoked snapper flesh picked off the bone 1 lemon, zest & juice 1 tsp chopped capers ¼ cup parsley, finely chopped 2 tsp chives cracked pepper method Gently mix all the above to quite a thick paste.

tuna baguette assembly Hollow out a baguette.

Put large spoons of the tuna and snapper mix to fill the middle, be generous.

Add slices of gherkin, and fill with mesclun.

Close the baguette completely so it looks like a stuffed baguette.

Wrap baking paper around the middle and tie with string. page 6 www.nourishmagazine.co.nz

tuna sandwich

Put the tuna and snapper mix between two bits of brown bread, cut off the crusts and cut into two rectangles.

Wrap a piece of baking paper around the middle and also a piece of good quality wrapping paper. This makes them easy to eat, more transportable, and you can create a theme for your picnic using your wrapping paper (baby shower, Christmas, English garden etc); tie with string and pack into your picnic basket.


coconut cake 150g butter, softened 1½ cups caster sugar ½ cup brown sugar 5 eggs ½ cup rice bran oil

2 tsp vanilla paste ⅔ cup buttermilk 2 cups plain flour 1½ tsp baking powder 1½ cups shredded coconut

method Preheat oven to 180°C and grease a roasting pan, or two 20 by 30cm slice tins if you are making the cake jars.

Cream butter and sugar together, and add the eggs to the mix one by one. With the mixer on low speed, slowly add the wet ingredients till well incorporated. Continue mixing and add the dry ingredients.

Pour into prepared pans till the mixture is approx. 2cm deep and bake in oven till it bounces back when you gently press on it, approx. 18 mins. (Can divide evenly between 2x 24cm cake tins for a round cake).

coconut curd

2 leaves gelatine 4 tbsp cold water ⅔ cup Kara coconut cream

¼ cup sugar 4 eggs 350g chilled butter, chopped

method Soak the gelatine in cold water until it has softened.

Place the coconut cream and sugar in a blender and mix until sugar has dissolved. Add the eggs to the coconut cream. Mix and blend until the mixture is smooth.

Pour the mixture in a pot and continuously whisk over a low heat, gently bringing it to the boil. Pour it back into the blender and add the butter and gelatine. Mix on a low speed till smooth. Refrigerate for two hours until thick.

italian meringue 4 egg whites (100g) 1 cup sugar method

1 tsp heilala vanilla powder

Put the egg whites and sugar into a pot and stir over a low heat until the egg whites have completely dissolved (65°C).

Put the mixture into a stand mixer and beat until the mixture is thick and stands by itself. Add the vanilla. This is ready to pipe onto the top of your cake and then brown using a blow torch.

assembly of the cake pots

The coconut cake should only be 2-3cm thick. Cut out circles using a cookie cutter. Place in the bottom of a portion size jar (very artsy crafty). Layer the cake and coconut curd two-thirds fill, trying for 3-4 layers.

Pipe some Italian meringue on top of the layers and evenly brown using a blow torch, or under the grill (watch carefully). Top with some coconut flakes. Chill.

Put the lid on, using some jute string or raffia, tie with a disposable fork and napkin. Ready to impress.

Every component of this cake is delicious. Try the coconut curd in little coupes with raspberries and coconut crispies.

salads in a jar ideas • Put a layer of herbed couscous in a jar, top with a garden Greek salad and feta. Top with roquette and a little drizzle of olive oil. Close with a lid and wrap the top with a pretty paper napkin, string and a fork. • Put a layer of last editions stelline pasta salad in the base of a jar, top with a layer of mesclun and some of Lifestyle Meats’ delicious free range smoked chicken. Photos by Claudia Aalderink


Do you want to have more energy, sleep well, feel younger and feel more alive?

The team at Essential Family Chiropractic are passionate about health and wellness. Their mission is to assist you to have the highest possible quality of life through achieving overall health and wellness. They will help shift your thinking away from disease care and sickness towards a proactive and holistic lifestyle.

Chiropractic itself is very simple. It’s based on the following principles: • Your body is self healing and designed to be as healthy as it can be. • Your nervous system controls every cell, tissue and organ in your body. • All stress in your life (physical such as being born, being pregnant, slips and falls, car accidents, sports, repetitive movements; chemicals such as caffeine, alcohol, artificial sweeteners, pesticides; and emotional such as worry about your children, work, life...) is filtered and processed by your nervous system. • When stress is too much, chronic or repetitive, it can flat-out overwhelm your nervous system. Chiropractors call these short-circuits or areas of interference subluxations. Subluxations interfere with your body’s ability to self heal, causing

tiredness, sickness, loss of function and ultimately disease. • Chiropractors locate these short-circuits and deliver what we call adjustments to remove the interference. The adjustments are gentle, precise, effective, and safe for all ages. With the interference removed, your body is more aware and able to heal, coordinate and function at a higher level. Positive side effects of functioning at a higher level include feeling younger, greater mobility, being energised, breathing easier, better thoughts, improved memory and a greater sense of wellbeing. Because of this simplicity, people experience amazing results naturally and don’t have to resort to drugs or surgery.

Call us today, mention this article and find out how we can help you Phone 07 853 7547 | Address 91 Thomas Road, Hamilton, 3210 | Email chiropract@clear.net.nz www.rototunachiropractor.co.nz | www.facebook.com/essentialfamilychiropractic

Alexis’s Story Alexis came in with severe anxiety, chronic sinus, hay fever and allergies. She was always tired, had been diagnosed with irritable bowel syndrome, and had frequent neck and shoulder pain with debilitating headaches. She felt completely overwhelmed. She’d tried everything. There were no answers. She was sick of taking drugs and being told there was nothing wrong—it was ‘all normal’. Not only has chiropractic care helped her musculoskeletal complaints, but now Alexis sleeps well and wakes up with energy again, her digestion is better, her neck and shoulder pain has gone, she no longer takes her anti-anxiety medication and feels much more in control of her health and her life.

Don’t feel trapped. We can help you.


Miso The sushi lovers amongst us will be familiar with miso soup which is often served alongside our sushi lunches. Traditionally, the Japanese start the day with a breakfast which includes miso soup commonly served with tofu, chopped spring onion and wakame seaweed as well as other ingredients. It is believed to stimulate digestion and energise you to start the day.

Blended miso (awamiso) White miso (shiromiso)

Red miso (akamiso)

B

roadly speaking miso is a paste which is salty in flavour and made by fermenting soybeans or other grains, such as barley, wheat or rice. The most widely used fungus used to ferment miso is koji mould (Aspergillus oryzae), and the fermenting process can take from a few months to years. Because it is a fermented food, it’s high in nutrients, but you must make sure you purchase unpasteurised miso to reap the benefits. As with most fermented foods, miso increases the helpful probiotic bacteria in the gut, aiding in digestion and improving the immune system. It is worth noting that not all miso contains probiotic bacteria though, so make sure you ask! Soy miso is high in protein, vitamin and mineral rich, low in fat, vegan and by most accounts very good for you, although it is high in sodium. There are hundreds of varieties of miso, all of which differ in flavour and appearance depending on how long they have been fermented and the variety

of bacterial or fungal culture used for fermentation. Miso flavours vary hugely, but generally speaking the flavour is salty, earthy and slightly sweet. The addition of miso to dishes adds an extra depth often claimed to be ‘umami’, also known as the ‘fifth taste’.

There are many ways of categorising miso and it is worth checking out the ingredients to see what grains have been used. These three categories cover most, but not all misos: • White miso (shiromiso) is the least salty of the misos and mostly has a shorter fermentation time. The overall flavour is the mildest of the misos and it is suited to adding to soups, dressings and sauces. • Red miso (akamiso) is fermented longer than white miso and offers a bolder flavour and it is suitable for adding to heartier dishes. • Blended miso (awamiso) as the name suggests is white and red miso blended together. page 9 www.nourishmagazine.co.nz

In order to maximise the health benefits of soy miso it is best added towards the end of cooking as heat can denature miso. Adding miso to salad dressing or even spreading it on rice crackers is a great way to ensure you get the most out of your miso. Miso is widely available at Asian and good supermarkets, organic and specialty food stores. Bethlehem Health Shop stock the wonderful New Zealand Miso.

quick ways with miso

• Makes a great salad dressing • Perfect as a marinade for fish, chicken or pork • Add to casseroles for a depth of flavour • Spread on eggplants/ courgettes and grill • Mix with hummus


Miso Baked Chicken Nibbles 500g chicken nibbles 2 tbsp of barley miso 1 tbsp rice wine vinegar 1 tbsp light soy sauce 1 tsp of finely grated ginger In a large non-metallic bowl place all the ingredients together with the chicken nibbles and mix well. Allow to marinate for a few hours, or ideally over night.

Preheat your oven to 180째C. Place chicken nibbles on a baking tray and cook for about 20 minutes. Check the meat is completely cooked by piercing the flesh. If the juice runs clear it is cooked. Great as a party nibble or serve with steamed white rice and vegetables to make a complete meal.

page 10 www.nourishmagazine.co.nz


Salmon AND Edamame Miso Risotto 1 cup risotto rice 3 shallots, finely diced 2 cloves garlic, finely diced olive oil 4 cups water 3 tbsp of white miso 1 cup edamame beans (or peas) 300g salmon—skin removed and diced into 3cm pieces In a medium pot bring water to the boil and add the miso. Keep this broth hot on a low heat. Meanwhile heat olive oil in a deep fry pan. Add shallots and garlic and sauté for 2-3 minutes being careful not to brown. Add the rice to the pan and stir continuously. Sauté for 2-3 minutes.

Add a ladle full of the miso broth to the rice and stir continuously until the stock has been absorbed. Then add another ladle full and repeat the process.

When all the stock has been added put the salmon and edamame into the risotto and keep stirring until the salmon is cooked. This should only take 3-4 minutes.

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Sunday 7.30am - 3.30pm www.rougeempire.co.nz

page 11 www.nourishmagazine.co.nz


Season & serve

n m u t Au

in season...

AT THEIR BEST:

on, Apples, nashi, pears and quince. Passionfruit, persimm feijoas, guavas and grapes. Walnuts, chestnuts and olives. Pumpkin, red cabbage, Brussels sprouts, Swiss chard and leeks.

STILL IN PLENTIFUL SUPPLY:

blackberries and melons. Corn, tomatoes, capsicum and eggplant. Blueberries,

apples

Make a quick and simple French apple tart by placing a layer of good quality flaky pastry on a lined oven tray. Place peeled and thinly sliced apples over the pastry leaving a little border of pastry free. Sprinkle the apples with caster sugar or better still vanilla sugar and dot a few bits of butter around. Bake in a hot oven (200°C) for 15–12 minutes, or until golden brown. Serve warm with a dollop of cream or ice cream or have cold the next day for morning tea.

Cherry guavas

Cherry guavas grow in New Zealand and are great eaten raw or cooked. To make an easy dessert, puree sweetened stewed guavas before mixing with equal parts whipped cream and yoghurt. Serve in a pretty glass with a crisp shortbread or ginger biscuit.

page 12 www.nourishmagazine.co.nz

Eggplants

Eggplants are a really versatile vegetable, use them instead of pasta when making a lasagne, add them to curries instead of meat or throw them through hearty salads with quinoa or buckwheat. Toss hot chargrilled eggplant slices in a little olive oil and soy sauce with some fresh ginger, chilli and a squeeze of lime juice then garnish with coriander for an easy side dish.


Pump up the nutrients with pumpkins! A vegetable synonymous with the cool incoming breeze of autumn, these bright orange bulb-like structures, encased in a thick fibrous skin go beyond the doom and gloom of Halloween rituals to shine a glowing light in the nutrient stakes.

D

espite their range of shapes, sizes and varieties, once you get past the stubborn exterior, what lies beneath is a playground of nutrients. From the skin to the flesh and all its wonderful seeds you will find antioxidants, vitamins, minerals, essential fatty acids, fibre and a delicious low-density carbohydrate energy source.

The rich orange hue of a pumpkin’s flesh demonstrates a vast abundance of antioxidants, presenting mainly in the form of alpha-carotene and betacarotene. These colourful carotenoids, also found in carrots, play an important role in the body, working closely with vitamin A to keep eyesight sharp whilst protecting against harmful disease. Pumpkins contain the richest source of both alpha- and beta-carotenes compared to any other vegetable. They have proven themselves as a powerful carotenoid combination in many fields—lucky for us that includes fighting the degenerative battles that come with ageing (wrinkles included!) whilst also lowering the risk of heart disease and protecting against cancers, particularly lung cancer.

Maintaining eyesight is high on their priority list, as these carotenoids help convert vitamin A to a form that improves vision in both dark and dim light. Various other vitamins found in pumpkins play their part in the body too. With the presence of vitamin E helping to maintain healthy, glowing skin while vitamin C delivers a significant immunity boost.

Despite the range of different varieties, all pumpkins appear to produce the nutritional goods, including potassium. Try pumping up your post workout meal with pumpkin—which contains more potassium than a banana! Potassium helps bring your body back to electrolyte balance after exercise and ensures optimum muscle function for it’s next adventure. Pumpkins are also a fantastic source of fibre, helping to maintain good digestion and gut-health. With such a low energy density it’s the perfect food choice to support weight loss, as it keeps you fuller for longer, while still providing a delicious taste and realm of nutrients.

Let us not forget those precious little seeds encased within the orange flesh. Pumpkin seeds are crammed with other wonderful nutrients, including iron, magnesium, zinc, vitamin E and a number of essential fatty acids. No need to throw them out, simply dry them and roast in the oven for a few minutes for a crunchy, delicious and nutritious snack.

The role of pumpkin in cardiovascular health is heartfelt and not one to go unnoticed. It appears to be the unique combination of nutrients, such as fibre, potassium, magnesium, folate, vitamin C, and carotenoids that allow pumpkin to provide such a strong protection against cardiovascular disease.

So if things are looking a bit blurry, you think you may be in need of a carotenoid hit or you are looking for a wholesome filling vegetable—pumpkin is your best bet. Let that cool autumn change encourage you to tuck into a range of beautiful pumpkins and see the light for yourself. Kate Underwood – Relish the memory www.talestosavor.blogspot.co.nz

DESIGN | FURNITURE | FABRIC | HOMEWARES Call us on 07 871 8890 | Open Monday to Friday 9am-5pm, Saturday 10am-1pm | 41 Market Street, Te Awamutu | redredred.co.nz page 13 www.nourishmagazine.co.nz


Pumpkin & Date Loaf A twist on the old fashioned family favourite, date loaf, this recipe is wholesome and low in fat making it the perfect afternoon tea or lunchbox treat. The pumpkin puree and yoghurt keep the loaf beautiful and moist for a couple of days. ⅔ cup of dates ½ cup boiling water 1 tsp baking soda 1 egg 1 cup cooked, mashed pumpkin 1 cup brown sugar ½ cup natural yoghurt

1 tsp vanilla extract 1 cup flour 1 cup wholemeal flour 1 tsp baking powder ½ tsp cinnamon ½ tsp nutmeg

Preheat the oven to 180°C. Grease a 20x11cm loaf tin.

Roughly chop the dates and soak in the boiling water with the baking soda for half an hour.

In a large mixing bowl place all the remaining ingredients and mix together well. Fold through the dates with the water. Place mixture into the greased loaf tin and cook for approximately 1 hour. Use a skewer to check the loaf is completely cooked through.

Quick ways with roast pumpkin

M

ake a salad with roast pumpkin slices, rocket and grilled halloumi*. Make a simple dressing by mixing a good extra virgin olive oil with sundried tomato pesto, or if you like things hot, Kasundi. Drizzle this over the salad and finish with a scattering of dukkah.

For an easy lunch after a roast dinner, take a readymade pizza base and spread with tomato paste or sundried tomato pesto.

Top with roast or chargrilled pumpkin, baby spinach, fresh goats cheese** or feta and some pine nuts. Bake in a hot oven until golden. * We used cilantro ** We used cherve

page 14 www.nourishmagazine.co.nz


Roast Pumpkin Hummus (Dairy Free, Gluten Free, Vegan)

This golden dip is great served with pita bread, crisps or vegetables as well as making a great spread on toast or sandwiches. The crunchy herbed pumpkin seeds on top add a little crunch if serving as a dip at your next party.

1½ cups tinned chickpeas, drained 3-4 cloves of roast garlic 1½ cups roast pumpkin 2 tbsp lemon juice 2 tbsp tahini (optional) salt & pepper ½ cup extra virgin olive oil ¼ cup water

Topping 3 tbsp pumpkin seeds 1 tbsp extra virgin olive oil fresh rosemary and thyme salt & pepper

Rinse the chickpeas well before placing in the food processor along with the pumpkin, garlic, lemon juice and tahini. Puree, and with the motor running add the olive oil and water. Season to taste. Finely chop the rosemary and thyme. You want about 1 tablespoon of finely chopped herbs. Heat the oil in a small oven proof pan and add the pumpkin seeds and herbs and a generous grind of salt. Place the pan in a preheated, 180°C oven for 5 minutes or until the pumpkin seeds are golden. Sprinkle the herb pumpkin seeds over the hummus just before serving.

page 15 www.nourishmagazine.co.nz


1 cup of potato (approx. 2-3 medium Agria potatoes) 1 cup of roast pumpkin mash 1 egg, lightly whisked

Pumpkin Gnocchi

with Burnt Sage Butter (Gluten Free, Vegetarian)

pinch of salt pinch of allspice ¾ cup flour 100g butter fresh sage leaves

Scrub the potatoes, prick, and bake in a moderate oven until soft in the centre. You can bake the pumpkin at the same time. I simply put unpeeled pumpkin quarters on the tray and cover them loosely with foil. Allow the potatoes to cool just a little. You want them to still be hot but cool enough to handle. Scoop out the flesh, pass through a ricer (or alternatively mash), and then do the same with the pumpkin. Place one cup each of mashed potato and pumpkin in a bowl along with the egg, salt, allspice and flour. Mix well and then tip out onto a well floured bench. Divide the mix into smaller portions and roll out into 1-2cm thick ‘sausages’. Using a knife cut into 1.5cm pieces and score with a fork, or if you have one, a gnocchi paddle. The grooves help the sauce ‘stick’ to the gnocchi.

Note, the dough should be light and delicate but if it is too light and the gnocchi is misshapen you may have to add a little more flour to the dough to make it firmer. To cook, bring a large pot of salted water to the boil and add the gnocchi. This is best done in 2-3 batches. They are cooked when they float to the top, about 1-2 minutes. While you are cooking the gnocchi, heat a pan and melt 100g of butter with the sage leaves. Keep the butter moving in the pan and allow the butter to brown until golden and nutty but not burnt. Toss the gnocchi in the sage butter and serve immediately.

Meatless Monday Get more great vegetarian recipes the whole family will love by signing up to our regular Meatless Monday newsletter. Simply go to www.nourishmagazine.co.nz/ newsletter to register. Register before 1 May and go in to the draw to win a Gourmet hamper worth over $100. page 16 www.nourishmagazine.co.nz

win


Shortcrust Pastry 1⅔ cups flour 180g chilled butter Filling 1kg pumpkin 2 tbsp butter 2 leeks (white part only), thinly sliced ¼ cup white wine or ¼ cup vegetable stock

3 cloves garlic 300ml cream 2 eggs 2 tbsp thyme, chopped 2 tbsp flat leaf parsley, chopped ½ cup feta ½ cup tasty cheese

To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 tbsp of cold water and continue to process until the mixture comes together. Wrap the pastry in cling film and chill for at least 30 minutes.

Savoury Pumpkin Tart

with Sauteed Mushrooms

I serve the tart with pan fried mushrooms. Simply melt some butter in a pan then add some chopped garlic and cut mushrooms, cook for 2-3 minutes before adding a dash of white wine. When the wine has evaporated add chopped parsley and season well.

Roll the pastry on a lightly floured surface to 5mm thick. Line the tart tin with the pastry and return to the fridge to chill for another 15 minutes. Then line with baking paper and fill with pastry weights or rice/beans, blind bake for 10 minutes at 180°C before removing the weights and cook for a further 5 minutes. To make the filling, first cook the pumpkin. To do this I chop the pumpkin into 4 pieces, scoop out the seeds and then place on a baking tray, cover with foil and bake until the pumpkin is soft (approximately 1 hour). Allow the pumpkin to cool then scoop out all the flesh and set aside.

Melt the butter in a large fry pan and add the leeks and garlic, cook on a low heat for 5 minutes until the leeks have softened. Add the wine and reduce for 3-4 minutes until all the liquid has evaporated.

Place the cooked leeks, pumpkin, cream, eggs, thyme and parsley in the food processor and process till smooth. Stir in the cheeses and season. Pour the pumpkin mix into the tart shell. Bake for 40 minutes at 180°C until firm and golden.

This is just one of the delicious recipes from Nourish – the Cookbook Get your copy for just $29.99 including postage at www.nourishmagazine.co.nz/ shop page 17 www.nourishmagazine.co.nz


Autumn at the

Waikato Farmers’ Markets Fresh, local and seasonal

Jeff Dunstan from Domaine spent a morning discovering some of the wonderful produce at the Hamilton Farmers’ Market and was inspired to make some delicious truly Waikato inspired dishes, including the one below. Jeff says “you can’t get any fresher or a more personal food experience anywhere” than the farmers’ market.

Follow the Farmers’ Market on Facebook for more great recipes using beautiful local and seasonal produce.

Crispy Ciabatta and Macadamia Crusted Honey Glazed Salmon on a Warm Salad of Local Vegetables, Kale Pesto and Goats Cheese 1 side salmon 1 tsp Sweetree honey 1 loaf Volare Ciabatta 1 punnet local micro greens 70g macadamia nuts 200g green and purple beans

baby carrots, fennel & turnips 1 small bunch kale Parmesan Dijon mustard canola oil tomatoes grapes cucumber cilantro goats cheese

Heat oven to 160°C.

Cut the ciabatta up into small pieces and bake until nice and dry and slightly golden, this should take about 10- 15 minutes. Once cooked, roughly break the bread into smaller pieces. Roughly chop the macadamia nuts (you want these to be the same size as the ciabatta) and mix with the bread.

Cambridge

Every Saturday from 8am-12 noon Victoria Square

Place the salmon skin side down on an oven tray lined with baking paper and spread a thin layer of honey over.

Turn the oven onto grill and bring up to temperature. You can either cook the salmon now and serve cold or do later and serve warm. (Honestly no preference, both ways taste exceptional.) To make the pesto, place a pot of water on and bring to the simmer. (You will need to use the same water for blanching your baby root vegetables so don’t tip out.) Season the water with salt. Once simmering place the kale into the water and blanch, this will only take 15 to 30 seconds. Once blanched take out with tongs or slotted spoon and slightly dry. Place the kale into a food processor with 1 clove garlic, 10g Parmesan, 20g of macadamia nuts, 100ml canola oil and a pinch of salt and then pulse. For the vegetables place the baby carrots and baby turnips into the simmering water, these will take 2 to 3 minutes to blanch. Take these out of the simmering water and place in a large bowl of iced water.

Cut the baby fennel, tomato and courgettes into similar sizes and blanch in the simmering water.

Dry the blanched vegetables before placing them in batches into a hot pan. You want the vegetables to get a wonderful caramelisation on them but not to burn, so monitor the heat. Season them with salt as they cook. For the dressing place 100g green fresh market grapes into a food processor with 20g Dijon mustard, 1 small cucumber skinned and ⅓ tsp of honey, pulse this to a fine puree then slowly start adding 150ml canola oil. At the end lightly season with salt and taste. To plate I suggest placing all the vegetables in a bowl and nicely folding it with a little olive oil and salt , and then place this on a large plate with either the freshly grilled or cold salmon on top of the vegetables. Sprinkle the ciabatta macadamia crumble onto the salmon, finished with micro greens and goats cheese. Place the 2 dips into 2 separate small dishes.

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Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz page 18 www.nourishmagazine.co.nz


T HAM E S

T

he gateway to the Coromandel, Thames is a town with a golden past and as we discovered, a rosy future. We spent some time discovering a vibrant and innovative community with plenty to see, do and of course eat. The main street of Thames has seen a resurgence in the last few years and Pollen Street is now probably not only the longest, at one mile long, but one of the most tenanted main streets in New Zealand.


BR EW

I

n a majestic building that encapsulates Thames’s rich history is the Brian Boru Hotel. Once

famous for murder mystery weekends that people would travel from all over New Zealand to be a part of, the hotel rooms have now sadly been turned into offices. What is left is a wonderful bar/ cafe that focuses on great coffee, tea, beer and wine; hence the name Brew. Owner Sam Lamb, a wine maker from Martinborough and the reason behind the great wine list, was lured to Thames by her late partner, local personality Bruce Oliver. Bruce was the reason Sam moved to Thames but she is now a proud member of the community revelling in everything the town has to offer. “It’s like a little seaside town that’s still affordable and so close to everywhere,” says Sam who is a big proponent of supporting local producers. Partner Bruce was also the driving force behind the formation of Boiler House page 20 www.nourishmagazine.co.nz

Brewery. During the gold rush Thames had at least four breweries and 112 licensed hotels and was the birthplace of brewing giants Lion. Boiler House Brewery have plans to bring the brewing of beer back to Thames, and their beer, which is currently being brewed in Matangi by Head Brewer Graeme Mahy, was launched last year. While plans for the brewery in Thames are well on the way, in the meantime you can get a pint of Boiler House Beer at Brew. With the beverage side of things well taken care of you could be forgiven for thinking the food is an afterthought. Nothing could be further from the truth. Brew has a wonderful cabinet of cafe styled food along with an extensive menu and Kiwi inspired tapas at night. All the food is lovingly made on site with ingredients sourced locally wherever possible.

As you continue up Pollen Street you arrive in what is called Grahamstown. Here the wonderful old-fashioned shops and buildings harking back to the gold rush days are everywhere. If history is your thing there are many museums to visit where you’ll learn about the fascinating history of the area and mining back in the day.


TH E DE POT

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recent development in Grahamstown is the Depot. This beautiful development,

which would fit seamlessly in any big city, is the vision of Trish and Dave Malachy. Twelve months fighting red tape and meticulously renovating the nearly 90-year-old building has resulted in a beautiful multipurpose space. Three and a half tonnes of food grade baking soda was used to strip the beautiful brick of the decades of accumulated paint. Huge steel beams were added to earthquake proof the building and then the space was divided into different tenancies.

At the front of The Depot is Cafe Melbourne, but delve further inside and you will discover a stunning communal courtyard and walkway with smaller retail spaces. Trish’s idea was to create flexible spaces for small local businesses to flourish while also creating a wonderful community. “It’s great to see people enjoying the space,” says Trish who is also kept busy running Bite Deli, one of the spaces within The Depot. Bursting with gourmet goodies, including gorgeous French patisseries, freshly baked breads, an array of cheese, deli goods and more, Bite is worth a thorough peruse and a must stop to pick up provisions if you are heading up the Coromandel Peninsula on holiday. Oh and did I mention the wonderful wine selection? Also in the complex is local artist Wayne Robertson. Former Kiwi international turned artist, Wayne recently moved to Matatoki just on the outskirts of Thames. His vibrant paintings as well as some other local artists’ works are on display

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page 21 www.nourishmagazine.co.nz

and for sale in The Artists Gallery. Another recent arrival in the area is John and Morag Stanbrook, the Mustard Makers, who moved to Thames from Puhoi last year. John says they made the move to live in a cottage by the sea and to enjoy a slower pace of life. Mustard Makers have been around for 10 years now. It was a business that grew from the couple selling plants and then homemade jams at their gate in Puhoi to a very successful label that is available nationwide as well as exported to Asia and Australia.

John says the move to Thames coincides with the plan to scale back the business to their core which is mustards. Everything is made on site in the commercial kitchen behind their storefront in The Depot. While you can buy their mustards at New World, Nosh and other good food stores, nothing beats being able to talk to the guy who makes it.


THE CHEESE BARN

H

eading out of town on the road to Paeroa you will pass through the little settlement

of Matatoki. Here, tucked away down a lane off the main road is The Cheese Barn. A perfect place to stop for a bite to eat and to pick up some provisions. The Cheese Barn also has plenty to keep the young and old entertained with their menagerie of farm animals, from alpacas to baby rabbits.

Cathy and Kelvin Haigh have been making cheese here for over 18 years. All their cheeses are made from organic milk from just up the road in Kerapahe. Cathy says the milk comes from a heard of Eshire cows who produce “a rich creamy milk which is great for cheese making”. The Cheese Barn’s range includes traditional Gouda style cheeses as well as the likes of blue and Brie cheeses along with low fat quark, silky mascarpone, organic butter and low lactose yoghurt. Their own cottage cheese is another product soon to be launched which Cathy says “will be a great hit as there are no other organic ones available”. Cottage cheese is a wonderful product to have on hand as it is low fat but high in protein.

It makes a great spread, dip or added to lasagnes and so on.

When you fall in love with The Cheese Barn’s handmade organic range you don’t have to visit Matatoki to resupply as they supply most good organic shops in the North Island. Or if you are keen to learn how to make cheese The Cheese Barn is now holding regular classes with the help of Katherine Mowbray, author of Cutting the Curd.

PIAKO PETE’S

N

o trip to the seaside is complete without some fresh fish, and the quintessential fish from the Firth of Thames is flounder. Pete Thorburn, aka Piako Pete,

fishes nearly every day, the catch is then sold with the help of his wife, Gail, from their shop in front of their home in Pipiroa. Gail says when they first started they would travel to farmers’ Markets all around the area but now they sell the entire catch through the shop and by supplying local cafes and restaurants. Their flounder is the signature dish at Rapaura Watergardens Cafe on the Thames coast as well as at the newly opened Bugger Cafe just around the corner from them. You can buy them the old fashioned way—whole, or for those with an aversion to bones, as gorgeous little fillets.

While flounder is their main catch the big catch of snapper, kahawai and mullet are smoked the traditional way with salt and manuka smoke for three to four hours. Gail gave me some smoked roe which I mixed with some Cheese Barn mascarpone, a few herbs and a little lemon juice for a delicious dip.

page 22 www.nourishmagazine.co.nz


THINGS TO DO IN THAMES

I

mmerse yourself in the rich history at one of the many museums, from the School of Mines to the Pumphouse and Stamper Battery or the Thames Historical Museum.

BUGGER! Just around the corner from Piako Pete’s is the newly opened Bugger Cafe, owned by Glenda and John Gourley. The couple and their team spent a frantic month before Christmas giving what was quite a rundown cafe a makeover in time to open for the peak season. Bugger is just what you need when you have been travelling; a cafe with food to please the whole troop, good coffee and a chance for some light relief. Glenda says Bugger is all about seeing the lighter side of life and the space is filled with many “bugger” moments that are sure to put a smile on your face.

TAKE A TRAIN RIDE. The Grahamstown little train runs along the waterfront every Sunday and Public Holidays (weather permitting) from 11am to 3pm.

SHOP LOCAL – The Thames Market is on every Saturday from 9am to 12noon on the Grahamstown end of Pollen Street. KAUAERANGA VALLEY – Tramp, camp, climb, abseil, swim... you can do it all in the beautiful Kauaeranga Valley. THE DEPOT 715 Pollen Street, Thames www.bitedeli.co.nz BREW Corner Pollen and Richmond Streets, Thames Phone 07 868 5558

THE CHEESE BARN Corner State Highway 26 and Wainui Road, Matatoki, Thames www.thecheesebarn.co.nz

page 23 www.nourishmagazine.co.nz

PIAKO PETE’S 41 Buchanan Road Pipiroa Ngatea BUGGER CAFE State Highway 25, Pipiroa www.buggercafe.co.nz


Awaken the senses

Tea has always been a big part of Shai Nair’s life. Her forefathers were tea planters in India, and as a teenager she boarded at a school surrounded by tea plantations.

W

ith a career in hospitality management, Shai has lived and worked around the world, from Paris and Vienna to Geneva and Singapore. But when a Waikato lad stole her heart she found herself living in Hamilton with a young family and it seemed the perfect opportunity to pursue her passion for tea. Shai has spent several years building her knowledge of tea. A certificate in tea from the US Tea Institute was completed first, followed by tea sommelier training in Sri Lanka. Shai’s background in the hospitality industry makes her particularly interested in matching food with teas as you would wine.

The analogy with wine doesn’t stop there. Bolu teas are all from the Darjeeling region in India. Considered the Champagne of teas, Darjeeling, like Champagne in France, is trademarked with a limited number of tea merchants actually legally registered to use the name page 24 www.nourishmagazine.co.nz

Darjeeling. The continued misuse of the label Darjeeling is a huge problem. Each year it is estimated that four times the amount of tea produced in Darjeeling is labelled and marketed as Darjeeling.

Bolu Darjeeling teas are all single estate teas, each harvested from one particular estate from one particular season. Just as different vineyards, depending on their soil and sunshine hours, produce different flavours from the same grape variety, so too is the case with teas. The time of year the tea is picked also plays a part in the final taste of each tea.

First flush teas are harvested in midMarch following spring rains, and are very light in colour, aroma and astringency. Second flush teas, harvested in June, result in amber, full bodied, muscatel-flavoured teas. Teas from the autumnal flush are harvested in the autumn after the rainy season, and are somewhat less delicate with a fuller body and darker colour.


Tips to help make the perfect cuppa

• Use fresh cold water (not distilled) and bring to the boil, then cool for 2–3 minutes—the water should be 82°C–85°C. • Check to see ideal steep time for your choice of tea.

Each season’s samples of the teas are sent to Shai so she can test them. Brewing them with local water is key as this is what her customers will be using. This is so crucial, when Shai visits the plantations in India she packs bottles of Hamilton tap water in order to taste the teas the way they will taste back home. Visiting the plantation often is yet another way Shai ensures Bolu teas are true to what she set out to achieve. Bolu teas are predominantly from biodynamic plantations as well as being fair-trade. Being stamped fair-trade is one thing, but Shai insists on finding out for herself the conditions for the workers, wanting to know how they are treated, if they have pension schemes and if there are schools for their children.

The welfare and future of the people who produce the tea is paramount, but this also results in a superior product. Workers are paid by the weight of their pick, so poorer workers are more concerned with filling their bags than they are on quality.

• Taste your tea after it has steeped for a couple of minutes. Keep tasting until desired flavour. Taste is much more important than colour.

Shai says, “Purchasing directly from the tea gardens and sampling it throughout every tea season means we can be sure Bolu teas are amongst the best in the world.”

• When desired flavour has been achieved, pour off all liquid to prevent over steeping.

As a proponent of drinking tea, Shai is quick to point out “tea is not a tonic”. It won’t make you lose weight or cure heart disease, instead Shai believes the art of making a cup of tea is an opportunity for us to unwind and take time out in our now hectic lives. “Tea is more than just a beverage. It’s a spiritual awakening of the senses,” says Shai who is determined to introduce great tea to New Zealanders. The definition of tea is two leaves and a bud from the Camellia sinensis bush. From this, depending on how the picked leaves are dried and cured, you get white, green, oolong and black tea. www.bolutea.co.nz

To the delight of Kitchen Aid devotees and tea lovers everywhere the Kitchen Aid Artisan Kettle is now available in NZ. This wonderful kettle features six programmed settings to heat water to the correct temperature for different tea types, guaranteeing the perfect cuppa every time. Plus it has a handy keep warm function which means water stays at your desired temperature for up to 30-minutes. www.kitchenaid.co.nz

Win one of these fabulous kettles by emailing us at info@nourishmagazine.co.nz what region of India Bolu’s tea is from. Entries close 1 May 2014.

win

Purchase your affordable Optimum Blender at www.healthykitchen.co.nz and use the promo code BLENDIT to receive a FREE smoothie ebook! Offer expires 01/06/14 Deborah Murtagh

Whole Foods, Weight Loss Coach & Author of Smooth Digest

www.healthykitchen.co.nz

page 25 www.nourishmagazine.co.nz


ordinary to extraordinary Being able to see something beautiful in what appears to most of us as ordinary (or dare I say it, junk) is a gift of Claudia Aalderink.

I

f you have read Nourish before, chances are you have seen some of Claudia’s gorgeous images. I first met Claudia through a mutual friend, she was studying photography at Wintec and I was in need of a budding young photographer. Four years on Claudia graduated last year with First Class Honours with an ambitious project documenting terminally ill hospice patients.

Wintec on Ecological Design lead to her being commissioned by the Hamilton Gardens Arts festival to create a giant tea cup and saucer, complete with teaspoon. Made out of native Corokia, the tea cup, standing at over one and a half metres tall, took pride of place on the round lawn at the gardens during last year’s festival.

Originally from Holland, Claudia, husband Harald and daughter Isa arrived in New Zealand on New Year’s Eve 2005. Claudia recalls standing at the baggage carousel at Auckland airport as the new year ticked over. It was a new year and a new beginning for the Aalderinks.

Between completing her degree and starting her honours project, husband Harald, a beekeeper, arrived home with a couple of old beehives which were going to be turned into firewood. Claudia, who admits “my head is constantly going”, saw beauty in the old boxes and what started with one piece has turned into quite a cottage industry.

But her creative talents are not confined to behind the lens. A final year paper at

With no woodworking experience, Claudia dove into the challenge of turning the

A new life in a new country gave Claudia the opportunity to follow her dream. An avid photographer her whole life, Claudia decided to take the plunge and study for a degree in photography.

A few boxes turned into hundreds which led to the need for a workshop and now Claudia struggles to keep up with demand as she turns the colourful old beehives into unique works of art. page 26 www.nourishmagazine.co.nz

discarded beehives into works of art like she does most things. “If you want to do something but don’t know how,” Claudia says, “you have just got to give it a try and you will find the solutions to any hurdles.” Barry, one of the hospice patients Claudia met when doing her honours project, has become a good friend and his carpentry experience is being put to good use as the beehive works are gaining momentum and getting more ambitious. The pair have recently been working on round versions using the ring from a wine barrel as the frame. So in essence Claudia is living the dream in her adopted country. “I love doing different things,” says Claudia, and she believes life is far too short with far too many things she wants to do. “I could never do a 9-5 job,” smiles Claudia who says her photography and art allow her to live the life she loves. www.themandarintree.co.nz cap@no8wireless.co.nz


Local art scene Art Auction 20 March

Te Whakaruruhau Women’s Refuge services is starting the year with energy and passion by raising $100,000! This valuable and generous service provides shelter and support for women and children affected by domestic violence. And they need your support! Get involved by: Donating an artwork or purchasing an artwork.

This is a rare opportunity to find so much quality work in one place.

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Framing Workshop We recently had all the past covers of Nourish framed by Sarah and the team at Framing Workshop. They look fantastic, each a unique piece of art in themselves and now we know they will be preserved for many years to come. If you have a piece of art that you treasure, whether it’s something you’ve made yourself or bought, it is worth popping in to see Sarah who will help you choose the best way to display your art. Professional framing protects and preserves your loved artwork. Framing Workshop, 120 Silverdale Road Phone 07 856 4236 www.theframingworkshop.co.nz

The National Jazz Festival The 52nd National Jazz Festival will have over 6000 people’s feet tapping again this Easter. The longest running festival of its kind in the Southern Hemisphere, the National Jazz Festival has it all, from the big names to emerging talent, ticketed shows to free events on the waterfront. www.jazz.org.co.nz Tickets available from www.ticketek.co.nz

page 27 www.nourishmagazine.co.nz


TO BLEND OR JUICE:

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n my earlier years as I was studying nutrition I went down a road that all practitioners in my field do: juicing. And like any good practitioner I give everything a thorough go myself before subjecting patients to any dietary change. Over the years I’ve tried every conceivable diet regime in creation; however, juicing was something that I continued to do for nearly a decade. I have owned a juicer for over 15 years; however, nowadays it sits in my kitchen cupboard gathering dust and is only ever used on occasion for juicing wheatgrass. Taking pride of place in my kitchen is my fabulous Optimum Blender, it is one appliance our whole family uses several times a day and would never be without. We take it on holiday with us and a day wouldn’t go by without its creations passing our lips. As a Whole Foods & Weight Loss Coach it is an essential piece of kitchen equipment in any healthy home and I encourage everyone to transform their lives with blending! But not all blenders are created equal, so do buy the best you can afford if you want to ensure maximum nutrients and palatable smoothies! (See the Healthy Kitchen website for product review and comparison.)

So why has blending taken over juicing? Juicing is a process whereby the water along with nutrients and enzymes are separated from the fibre of a plant. Without the fibre your system can quickly absorb nutrients, utilising minimal digestive energy and you can pack more nutrients into a glass of juice than you can a smoothie. Juicing is especially beneficial to people with digestive complaints that may not tolerate fibre. If the digestive system is compromised, juicing can be a very beneficial way to obtain and absorb fresh plant based nutrients. In the case of chronic diseases, such as cancer, juicing can provide therapeutic levels of whole natural phytochemicals that may help the body heal. So why then is blending taking over?

Green Smoothie Rules: 1 The rule of thumb is to have 60% fruit and 40% greens (volume), but I would first introduce children to a smoothie with 80% fruit and 20% greens and start with mild greens like spinach. Ensure the first green smoothie they taste is sweet or they will be unlikely to ever take to them! Depending on your body type less fruit and more greens may suit your system better. 2 Try not to have the same green several days in a row. 3 Use only fresh organic ingredients. 4 Always drink with plenty of fresh water, especially when you first start drinking green smoothies! You will detox. 5 For therapeutic benefits each adult should aim to drink 1000mls a day and children should aim to drink 250-500mls. 6 START SLOWLY—if you aren’t used to having a very clean diet starting slowly is very important. Start with a ¼ to ½ a glass per day.

The short answer is sugar and how fast that sugar is absorbed by the body. When we remove fibre we speed up the rate of absorption and this can bring about some unwanted side effects, such as mood swings, energy loss, memory problems, hormonal imbalances and insulin problems. If you suffer from diabetes or metabolic syndrome with insulin resistance it is best to avoid juices that do not contain their natural fibre and certainly only stick to smoothies that are low in sugars, such as green smoothies and nut milk-based smoothies, or add a little flaxseed or coconut oil to these as this will help lower the rise in blood sugar levels. Blending is the art of throwing nuts, seeds, superfoods, fruits, vegetables and/or leafy greens into a blender along with water and whizzing them into a delicious smoothie. The benefits are that we consume the whole plant, including the fibre. Blending also breaks apart the fibre which leaves the nutrients easily absorbable in the body and because the fibre slows digestion, you get a much more even, slower release of energy and nutrients from a smoothie than you do juice. Smoothies are also generally much quicker to prepare and clean up than juicers, making it very easy to prepare a one minute breakfast meal when you are on the go. Blenders also make excellent quick and easy desserts such as fresh fruit sorbets.

Deborah Murtagh is an inspirational Whole Foods & Weight Loss Coach and creator of Healthy Kitchen’s Online School, featuring over 100 instructional videos, recipes and seven e-books. Visit www.healthykitchen.co.nz

page 28 www.nourishmagazine.co.nz


Avocado & Lime Cream

Grannie’s Secret

This thick and creamy smoothie melts in the mouth then follows with the zingyness of the limes leaving the palate refreshed.

This is fresh and crisp with a hint of cinnamon which warms the belly on a cold autumn morning.

juice of one lime, or more to taste 1 tbsp honey 1 medium avocado 1 cup Greek yoghurt small handful of crispy walnuts

1 banana seeds from half vanilla pod, or a few drops of pure vanilla extract, optional milk of choice, optional

Place the lime juice in the bottom of the blender, then add the yoghurt and honey, walnuts, banana, avocado and vanilla.

good pinch of cinnamon 500mls water

Place the water, apple, banana and cinnamon in the bottom of the blender. Top with the spinach.

Blend on high for 60 seconds or until smooth and creamy.

Blend on high for 60 seconds or until smooth and creamy.

Variation: Add a peeled lime for a real body alkaliser!

For a thinner consistency, blend in some milk of your choice. Serve immediately.

1 large organic Granny Smith apple 1 medium banana 1 large handful of winter spinach, about 500 grams

! Walnuts are good for your brain! They even look like little brains, don’t they? This smoothie is ideal for breakfast. It contains a good balance of fats, protein and carbohydrate. It is naturally low glycemic and fabulous for the heart and for pregnancy.

! Cinnamon is extremely good for weight loss, it helps lower cholesterol and helps to regulate blood sugar levels. Copenhagen University did a study which demonstrated that just ½ a teaspoon of ground cinnamon a day with 1 tablespoon of honey once a day, offered significant relief for arthritis patients.

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Call our friendly team today to book your appointment 65 Sloane Street, Rear Empire Theatre, Te Awamutu Ph. 07 870 5249 | WWW.SKINBEAUTY.CO.NZ page 29 www.nourishmagazine.co.nz


Chestnuts are a firm favourite in many cultures and so they should be. These versatile nuts are lower in fat than most nuts, high in protein and offer a variety of vitamins and minerals.

• Chestnuts •

Y

ou can find chestnut trees in many parks throughout the Waikato. These beautiful, often well established trees provide a little elegance, not to mention shade for park goers and the added bonus of chestnuts in autumn. As you drive north on Gordonton Road you will pass a block of majestic chestnut trees. This block, divided into three properties, has over 500 mature chestnut trees which were transplanted there 20 years ago.

Diana and Mark Ransley bought their property, which has just under 40 trees, a year and a half ago. “The trees are beautiful,” says Mark who says one of their favourite pastimes is to sit under the trees enjoying long lunches with family and friends. “We’re the newbies,” says Mark. “We wouldn’t have known what to do without the guidance of Jackie and Godfrey.” Jackie and Godfrey Larsen, who have the biggest property on the block with around 500 trees, have been there for nine years. “We used to drive past on our way to the beach and we loved the look of it,” remembers Jackie who says the property offered them a great hobby for their retirement.

Because chestnuts do not have the long tradition in New Zealand as they do in Asia and Europe there is a limited domestic market. Mark sold much of their crop to local Asian shops last year but is working on a co-op to export this year’s crop. Although not registered organic, all three properties farm them using organic principals. The trees have been planted quite far apart to allow for plenty of light, this also means some stock can be run in the same paddocks. The Ransleys have a few alpacas who munch on the chestnuts and are flourishing on the diet.

Chestnuts flower just before Christmas. “When they are in flower they release a strong and quite unpleasant smell,” Diana says. “But this is over by Christmas day,” she smiles. The flowers then transform into chestnuts, which are housed in a prickly outer case called a burr. About mid March the burrs burst open and fall to the ground and this is when the work starts! “Nasty little hedgehogs” is how Mark and Diana describe the burrs. “We double glove when its harvest time.” Whilst the Ransleys harvest their own trees, Jackie and Godfrey have to get helpers in to cope with their crop. The flavour of chestnuts is comparable to kumara. Whilst they can be eaten in their raw state they taste astringent and so they are most commonly cooked. The dry, “mouth-puckering” taste of chestnuts is due to the pellicle, which appears as a secondary shell when you have removed the outer shell, so it is important to remove it. Jackie suggests using a heavy duty peeler to remove the shell and pellicle and she freezes the peeled nuts to use throughout the year. “Chestnuts are traditionally a peasant food throughout Asia and Europe and have been described as brown rice that grows on trees,” Jackie explains.

Perhaps one of the reasons they are not widely eaten in New Zealand is the effort required to prepare them, they are fiddly and as Diana says “you have to have patience. When you have made a meal with chestnuts as an ingredient it has been made with love”. Chestnuts are a great substitute for potato, are delicious in soups and stews, cakes or just roasted—make sure you score them if you are roasting them or they may explode.

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• Jackie Larsen’s Chestnut Muffins • 2 cups crumbed chestnuts (see right)—about 15 chestnuts ½ cup wholemeal flour 4 tsp baking powder ¼ tsp salt

⅓ cup caster sugar 1 egg 1 tsp vanilla ⅓ cup oil ⅓ cup milk ¾ cup chopped dates ¼ cup citrus peel

Preheat your oven to 200°C. Grease a mini muffin tin. In a saucepan, cover the chestnuts with water and boil for approximately 20 minutes. Drain them well and place in a food processor. Process the chestnuts until they resemble crumbs.

In a mixing bowl combine the flour, baking powder, salt and caster sugar. In a separate bowl beat together the egg,

vanilla, oil and milk. Combine the wet and dry ingredients and fold in the dates and citrus peel. Place the mixture into the muffin tins and bake for 10-12 minutes. For information on growing, harvesting and using chestnuts, visit the Chestnut Council of New Zealand’s website www.nzcc.org.nz

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www.theengineroom1984.com page 31 www.nourishmagazine.co.nz

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Style queen

“I had a bit of a wardrobe malfunction,” says Ann Sutton as she joins Erena and me for a coffee. Erena Te Paa is Nourish’s resident stylist, with a regular column each season with valuable style tips for us all. I’ve seen Erena in action, as well as the results of a shopping trip with her, but wanted to hear first-hand from a couple of her clients what motivated them to get a stylist and if they thought it was worth it.

S

o poor Ann was understandably nervous when we asked her for coffee. What do you wear when catching up with your stylist? But as we get chatting it is clear that Ann and Erena have a great rapport and perhaps it was the thought of a pesky magazine editor wanting a photo that was causing the most angst.

“Her (Erena’s) personality made it very easy for me to trust her,” says Ann who believes she had lost all confidence when it came to her wardrobe. “I would walk into shops and walk straight out again,” complains Ann. Another of Erena’s clients, Cassandra, a mother of two, says despite a very large walk in wardrobe of clothes and shoes she felt she had nothing to wear. “I have spent a huge amount of money on clothes over the years as I love

shopping,” says Cassandra. “But many of these items were still sitting in my wardrobe with the tags on them.” Fleur, a solicitor, wife and mother appreciated Erena’s practical advice on the clothes she already had by pointing out “what worked, what didn’t and what could go together that I hadn’t thought of before. She identified what pieces could be added to inject my wardrobe without requiring a huge outlay.”

All three women I spoke to pointed out that employing Erena’s talents saved them money. “I think using Erena has saved me a lot of money in the long term and interestingly so does my husband,” says Cassandra. “I heard him talking a friend of his into considering giving a visit with a stylist as a present to his wife.”

“It’s not just for the rich and famous,” laughs Ann, who especially enjoyed shopping with Erena who ushers you into the dressing room and then hands you the gems she has found that suit your shape, size and compliment your existing wardrobe. “You feel like a movie star,” says Ann, who believes thanks to Erena, she has her confidence back. Before meeting Erena, Fleur couldn’t imagine feeling comfortable using a stylist. “I could only think of Trinny and Susannah patting and prodding my bottom and that didn’t appeal.” But instead Fleur says, “Meeting with (and later shopping with) Erena was a fulfilling and esteem boosting experience.” style@erenatepaa.com www.erenatepaa.com

Would you like a better sleep? Try these tips in the evening: • Turn the computer, television etc off 30 minutes before bedtime. • Have a few pumpkin seeds or almonds for supper. • Enjoy a herbal tea or blend with herbs such as chamomile, passionflower and lemon balm. • Take a magnesium supplement. • Go to bed before 10:00pm. • Leave all electronic equipment outside the bedroom. Call into our shop and clinic for advice on natural health. page 32 www.nourishmagazine.co.nz


What can osteopathy offer the health of my baby? It is fair to say that birth can be traumatic for both mother and baby. Ask any mother, support partner or anyone who remembers their own. Even a normal birth inflicts massive forces on both mother and child. Any intervention, such as Caesarean or forceps, may add to the physical demands of birth. While not necessarily bad, and the vast improvement in health of both mum and baby with modern birthing methods should be celebrated, they may add to a baby’s distress. Babies are not great at articulating why they are uncomfortable, often resorting to ongoing, unrelenting screaming (you know it when you have heard it!), poor feeding, restricted bowel function, breathing problems or flaccidity. Identifying what is going wrong with an otherwise perfect system is key and whether we as osteopaths diagnose or refer you on for further investigation, we will work it out.

Whatever the diagnosis, be it reflux, colic, cerebral palsy, Autistic Spectrum Disorders or other baby maladies, we can apply a mechanical, logical approach and see if there is a structural component. It is advisable to have a check-up in the first few months for you baby's optimum health and function. We look for unrestricted mechanics and treat any restriction gently to allow for unimpeded growth and development

Osteopathy is a gentle, hands on approach to body mechanics and therefore health. By releasing and unwinding the torsions and restrictions on the body, the body will function better and become healthier. This results in the baby, or whoever we are treating, to feel better. The treatment of babies and children is very gentle. We focus on unwinding tissues rather than challenging them. Babies tend to be calm and relaxed in our hands. Each baby is different and we explain what we are doing as we go so everyone is happy and informed throughout the session. Treatment, no matter what the age, is done as gently as possible and with the participation and consent of the patient. Children especially need to know that they are not going to be hurt when seeking any kind of treatment. At The Osteopathic Clinic we have a large variety of toys and books and keep visits as relaxed and fun as possible. It is unreasonable to expect a child to sit in a boring sterile room for up to an hour. We apply the same mechanics and logic to all patients with all sorts of conditions. Check out our website for more information, our history and where we are.

Dr Oliver Russell

Phone 07 853 9699 Visit www.osteopathy.net.nz COOKING

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Slippery elm Ulmus fulva

I

n the shop after the Christmas season we notice an increase in enquires from people wanting to take an active part in their ongoing wellbeing.

One product, which I find myself recommending a lot, is slippery elm powder.

I often recommend it for digestive issues, including acid reflux and irritable bowel syndrome. This is because of its ability to coat and soothe the mouth, throat and the digestive system. It is a highly nutritive powder which contains antioxidants that help relieve inflammatory bowel conditions; it lowers bowel transit time, absorbs toxins form the bowel and regulates intestinal flora. Slippery elm also causes reflux stimulation of nerve endings in the gastrointestinal tract leading to increased mucus secretion. The increased mucus production may protect the gastrointestinal tract against ulcers and excess acidity. Slippery elm works like this because it is so high in mucilage, a substance that becomes a slick gel when mixed with water. Traditionally it was made into gruel, and is often used as a nourishing food for people recovering from illness.

Slippery elm powder has a long history of use. The Native Americans used it, with published uses dating back to 1817. Traditional uses include healing salve for wounds, boils and ulcers. It was also taken for sore throats, coughs, diarrhoea and stomach problems.

To use slippery elm at home you can mix a teaspoon of powder with 200mls of warm water, mix well and drink. Alternatively it can be added to foods, such as mashed banana or yoghurt.

Slippery elm is considered a safe herb; however, if you are taking other medicines, are pregnant, or for use with young children, you should seek the advice of your medical herbalist.

by Bronwyn Lowe of The Herbal Dispensary

If you are using slippery elm powder make sure to take at least an hour apart from other medicines, as it coats the intestinal tract and will slow the absorption of other medicines.

page 34 www.nourishmagazine.co.nz


Food with style “I can’t keep out of the kitchen,” smiles Rowan Bishop. “It’s my lifelong passion.” I’m sitting at her dining room table in her Hamilton home perched above the Waikato River and we have been nattering for over an hour about what else—food! I can’t help but wonder why we haven’t met before.

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trained secondary school teacher, Rowan has forged a successful career in food which has included writing for several newspapers, publishing cookbooks as well as a 10 year stint with her own catering company in Dunedin. “I don’t think of it as a career, but I guess it has been,” she smiles.

Growing up in Central Otago, Rowan says her mother and grandmother were a huge influence on her. Both were great gardeners and so the ethos was about fresh seasonal food. And of course nothing went to waste, with any surplus harvest always being preserved. The style of food Rowan grew up with was typical fare in New Zealand fifty years ago—very plain and meat heavy bemoans Rowan. So travelling through Europe as a young adult was a revelation. “It opened my eyes to different flavours and textures.” At the time vegetarianism was just taking off in London and Rowan distinctly remembers a great vegetarian restaurant that she says “was a revelation on how good vegetables could be”. Back in New Zealand and with a young family it was the fiscal reality of cooking for a family of six that proved a vegetable based diet offered many more advantages.

In 1987 Rowan’s first book, co authored with Sue Carruthers, Vegetarian Adventure came out. It was a cookbook that Rowan says was different to most of the vegetarian cookbooks out at the time with a focus on lighter dishes. Most vegetarian recipes simply replaced the meat component with starches resulting in quite heavy meals. Rowan says she had always preferred lighter dishes and this was part of the attraction of a vegetarian diet for her and reflected in the style of Vegetarian Adventure. Now, over 25 years on, Rowan still has people asking how they can get a copy of Vegetarian Adventure, a testament to the timelessness of the recipes and perhaps an indication that this book was a little ahead of its time.

Environmental concerns have added another dimension to Rowan’s leanings to a vegetarian diet. There is no doubt that more people enjoy a vegetarian or semi-vegetarian diet today. Rowan says, “It makes sense as you can feed more people with the resources it takes to grow vegetables than it takes to raise beef and lamb.”

Work is now underway for Rowan’s sixth cookbook, due out later this year. Like Rowan’s own diet this book is semivegetarian with 110 recipes, fifty percent of which have options to add meat or seafood. “I describe myself as semivegetarian,” explains Rowan who rarely eats red meat but has always enjoyed fish and seafood. “I love mussels!” says Rowan. “They are cheap, nutritious and easy to cook.” Full of iron they are a perfect alternative for people who don’t eat red meat and often lack iron. Rowan’s fifth cookbook, Relish, was released late last year. “I had always wanted to write a chutney book,” smiles Rowan. Having been taught the benefits of preserving from her mother and grandmother, Rowan continued the tradition with her own family, seeing the benefits of having wonderful produce and homemade condiments throughout the year.

Rowan and her husband have continued to travel often and the flavours they have discovered are all incorporated into the recipes for chutneys, relishes and dressings Rowan makes. “You can transform a humble dish with a beautiful chutney,” enthuses Rowan who was known to pickle 100kgs of gherkins a year when her children were young. In Relish Rowan shows you can not only introduce some amazing flavours from around the world when you make beautiful tasting jams and chutneys but you can also halve the sugar your grandmother would have used. Her aim is for the produce to be the hero and believes the large amounts of sugar traditional recipes use is unnecessary. page 35 www.nourishmagazine.co.nz

Fresh, seasonal and local is key to Rowan’s cooking. If you stroll around her garden you will discover everything from persimmons, grapefruit and the newly planted pomegranate to a vegetable garden bursting with zucchini, tomatoes, tomatillo and herbs. “We don’t have much land, just an average sized section,” says Rowan, “but it is amazing what I can get off it.” Rowan believes living in the Waikato is a huge advantage as so much grows here.

Rowan’s top tips

in season * Buy local and variety of * Draw from a cuisines ndiments * Stock up on co ich add and preserves wh zz to za piz d an r flavou your meals rbs for * Bump up the he fats flavour instead of ar sug and foods * Avoid processed


Life’s-Too-Short Marmalade

Black Raspberry Vinegar

This marmalade is for those who like the best in life. It’s a little more time-consuming in terms of yield, but absolutely worth it. The secret is in the method; flavour is maximised by keeping sugar to a minimum, and no water is added—it’s just fruit flesh, zest and a minimum of sugar to preserve and enhance the flavours.

Black raspberry vinegar makes a delicious and versatile dressing or vinaigrette for salads or roast vegetables, a refreshing change from citrus-based dressings. It also complements almost anything that can be tossed into a salad, including feta, nuts, lentils and dried fruits. * Makes 4 cups 1kg frozen (or fresh) raspberries 2 cups apple cider vinegar* ½ cup balsamic vinegar 1 cup sugar

Makes 3 jars 1kg thin-skinned oranges 250g limes (3–4, depending on size) 500g sugar 2 tbsp peeled & finely chopped fresh ginger (optional) Using a zester* remove the zest from all the fruit, ensuring that none of the pith is attached. Chop roughly. Alternatively, peel with a potato peeler and finely julienne the peel, then chop roughly. Transfer to a large saucepan. With a sharp knife, pare the pith from all the fruit and discard. Chop the flesh into 5mm dice, discarding any core or obvious membrane. Try not to lose any juice.

Transfer the diced fruit and juice to the saucepan with the zest, stir in the sugar and bring to simmer point. Simmer, uncovered, for 25–30 minutes, stirring regularly.

Test by placing half a teaspoon of the marmalade on a saucer to cool, then nudging with a finger. If the surface ripples, it is ready to pour into hot, sterilised jars. Seal with sterilised metal screwon lids. * A zester has a truncated ‘blade’ with 6 small holes.

Use all oranges for this marmalade if you prefer, or experiment with a combination of citrus.

Thaw the raspberries (if using frozen) in a wide-mouthed ceramic or glass jar. Mash lightly. Bring the vinegars to simmer point with the sugar, stirring occasionally to ensure the sugar is completely dissolved. Cool before adding to the crushed fruit. Cover tightly and store in a cool, dark place for at least 1 and up to 2 weeks. There should be no need to refrigerate unless the weather is very hot. Stir every 2–3 days. Strain through muslin, preferably, and discard the fruit pulp. Bring the strained liquid to simmer point and simmer on low for 7–10 minutes. Store in sterilised bottles capped with sterilised caps or corks. Refrigerate any unused bottles after two months or earlier if the weather is hot, just to be sure. * White or red wine vinegar may be used, although apple cider vinegar is preferable. Use either frozen or fresh raspberries.

page 36 www.nourishmagazine.co.nz


Cafe & Store

Kaimai Cheese Scones INGREDIENTS

Pear, Ginger & Walnut Ch utney This different but delightful chutney has a lovely flavour/texture balance. * Makes 5–6 jars 2kg firm but ripe pears 3 tbsp oil 2 tsp black mustard seeds 2 medium-sized onions, peeled & diced 1 tbsp peeled & minced fresh ginger 2 tsp crushed fenugreek seeds ¾–1 tsp chilli powder 1 tbsp turmeric 3 star anise

140g dried cranberries 140g finely sliced crystallised ginger 1 tbsp salt 1 tsp coarsely ground black pepper 1 x 10cm cinnamon stick 3 cups cider vinegar 2½ cups sugar 1½ cups roughly chopped walnuts

Peel and core the pears, cut into 1.5cm dice and set aside.

Heat the oil in a large, heavy-based saucepan over a medium heat. Sauté the mustard seeds until they begin to pop. Turn the heat down, stir in the onions and fresh ginger and sauté until softened. Add the fenugreek seeds, chilli powder, turmeric and star anise and sauté until fragrant.

Stir in the prepared pears, cranberries, crystallised ginger, salt, pepper, cinnamon stick, vinegar and sugar. Simmer for about 45 minutes or until the chutney is thickened to the consistency you want. Discard the cinnamon stick and star anise. Stir in the walnuts and simmer 5 minutes more. Pour into hot, sterilised jars and screw on hot, sterilised metal lids.

win

Win a copy of Relish by Rowan Bishop by signing up to our Meatless Monday newsletter at www.nourishmagazine.co.nz/newsletter

Photographs Carolyn Robertson and extracts from Rowan Bishop with Relish (Bateman, 2013). page 37 www.nourishmagazine.co.nz

9 cups self raising flour 3¾ cups milk 225g butter (at room temperature)

pinch of salt 6 cups grated Kaimai Mature Cheddar cheese

DIRECTIONS

Sift flour and salt. Gently rub in butter. Add Kaimai Mature Cheddar cheese. Add milk and cut in with knife. Place scone dough on floured chopping board and make a log. Cut into 16-18 equal portions. Brush tops with milk and sprinkle with cheese. Bake for 15-20 minutes at 180°C. ADDITIONAL TIPS

Try adding fresh herbs or Kaimai Washed Rouge cheese. These can be frozen and thawed out quickly in the oven (cover with foil). Great as a base for eggs benedict.

Come and enjoy a celebration of cheese at Kaimai Cheese Café 2 HAWES ST, WAHAROA, MATAMATA

phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany


Eating

seasonally The Nourish team are big fans of Emma Galloway, having followed her blog, My Darling Lemon Thyme, for some time; so we were thrilled to get our hands on her book. You may have also seen Emma’s gorgeous cover shot for our summer edition.

E

mma Galloway admits her childhood was like a fairytale. “Eating seasonally was a way of life, not just a catch phrase.” Emma describes growing up in Raglan where the drinking water was collected from the rain, the fruit and veg were home grown and it was all prepared, including homemade cheese, by the family. Bear in mind this was the eighties when microwaves and processed food were the next big thing, so Emma’s family were bucking the trend.

Emma was dismayed at what was on offer for people with allergies, concerned that “every product on the market and every recipe I came across was a poor substitute nutritionally for what we had previously been eating and most tasted about as good as cardboard”. So Emma stuck to what she knew and reverted to a whole food diet creating everything from scratch.

A trained chef, Emma started her successful blog My Darling Lemon Thyme chronicling the recipes she was developing as she grappled with the challenge of cooking for her young family when she discovered they all did better on a gluten and dairy free diet.

Emma’s philosophy is that natural, whole food should also be flavoursome, fun and easy to prepare.

As vegetarians Emma says, “I don’t remember feeling that we were missing out by not eating meat, undoubtedly because of the love and care my mother put into preparing our amazing meals.” And this is something Emma strives to continue with her own family.

© My Darling Lemon Thyme By Emma Galloway Published by HarperCollins NZ

page 38 www.nourishmagazine.co.nz

The delicious creations Emma posts on her blog are accompanied by gorgeous photography, so it is not a surprise that her first book is completely stunning. The recipes are all gluten free and vegetarian, but Emma says they are not just for those with allergies. Emma says, “They are for everyone who wants to enjoy a better life and celebrate nutritious, wholesome, real cooking.”


raspberry, dark chocolate + pistachio brownies Makes 12 lentil spaghetti Serves 3–4

Whenever I make my tomato + basil sauce in late summer/early autumn, I make it in bulk and stir cooked lentils into half the batch before freezing in dinner-sized portions. And, if you forget to defrost (as I so often do), you can put in a saucepan still frozen, add a touch of water, cover the pan and heat it up gently. This is the simplest version of my lentil spaghetti, but I often sauté onion and garlic with any other vegetables that are hanging around and stir that through the sauce as well.

¼ cup (50g) puy-style lentils, rinsed 1 tablespoon finely chopped thyme 2 teaspoons dried oregano 1 tablespoon capers, roughly chopped 12 kalamata olives, pitted + roughly chopped 1 quantity tomato + basil sauce or 2 cups of your favourite pasta sauce

Pinch of dried chilli flakes, optional 250g packet gluten-free spaghetti (I use San Remo) Extra virgin olive oil, to drizzle Basil or flat-leaf parsley roughly torn, to serve

Place lentils, thyme and oregano in a saucepan, cover with plenty of cold water and bring to the boil. Reduce heat to a simmer and cook for 20–25 minutes until tender. Drain off excess water. Put capers, olives, sauce, drained lentils and chilli flakes in a saucepan and simmer for 5–8 minutes until warmed through. Meanwhile, bring a large saucepan of salted water to the boil and cook spaghetti for 8–10 minutes until cooked through but still firm to the bite. Drain and drizzle generously with extra virgin olive oil. Serve with sauce and a scattering of herbs.

This is intense chocolate brownie at its best. I love the raspberry and pistachios, but there are a million different ways you could take this recipe . . . omit the berries and pistachios, add a touch of cayenne pepper and fold in some lightly toasted chopped almonds. Or keep it humble by just adding the roughly chopped chocolate. Do you want to know the coolest thing about this recipe? I mix the whole lot in the pan I’ve used to melt the chocolate and oil – this is the fastest clean-up ever. ¾ cup (185ml) olive oil (use a mild-tasting one here) 200g dark chocolate, chopped + ⅓ cup (50g) chopped, extra 1 cup (200g) unrefined raw sugar ¼ teaspoon fine sea salt 1 teaspoon vanilla extract 3 large free-range eggs

1 cup (110g) ground almonds ⅔ cup (90g) fine brown rice flour ⅓ cup (40g) cocoa powder ½ teaspoon gluten-free baking powder 1 cup (125g) raspberries, fresh or frozen ⅓ cup (45g) pistachio nuts, roughly chopped

Preheat oven to 180°C (350°F). Grease and line a 28x18cm slice tin and line with baking paper, extending up and over the side by 2cm.

Place oil, 200g chocolate, sugar and salt in a pan and heat gently, stirring continuously until smooth and melted (it is ok to have some undissolved sugar grains). Remove from heat, add vanilla and set aside for 5 minutes to cool slightly. Whisk eggs into mixture one at a time (I just do this in the pan), beating well after each addition. Add ground almonds and sift in brown rice flour, cocoa and baking powder. Mix to combine, then stir in half of the raspberries (if using frozen, don’t defrost first), half the extra chocolate and half the pistachio nuts.

Transfer to slice tin, smoothing top with the back of a spoon. Scatter with remaining raspberries, chocolate and pistachios, pressing the berries into the mixture gently. Bake for 50–55 minutes or until a skewer inserted into the centre comes out mostly clean with just a few damp crumbs clinging to it. Remove from the oven and cool in the tin before slicing. Will keep, airtight, at room temperature for 2–3 days or store in the fridge for up to 1 week if you prefer a more fudge-like brownie (as I do).

page 39 www.nourishmagazine.co.nz


Your home Your personality

page 40 www.nourishmagazine.co.nz


We recently bought a “do up” and so now there are just as many House and Garden magazines on my coffee table as there are food magazines. I have also been drawn into the vortex of home reno reality shows which fill me with the delusion that I could slap on a coat of paint in a night, pick some funky cushions and voila! These shows, like their evil older sibling the reality food show, are cut from the same ilk. Just as I know it takes a lot of skill and knowledge to cook professionally, much more than 99% of the contestants demonstrate on such shows as MasterChef, it takes real talent and a wealth of knowledge to create a beautiful home that is not only timeless, but practical, and reflects the owner’s personality and lifestyle.

I

am very privileged in my job to be invited into many people’s homes and this is often a window into the person’s personality and lifestyle. When I walked into Margaret Verkroosts home I immediately felt at home. It’s not a big house, just two bedrooms, but it is well thought out, warm and filled with personality. “I often bring clients to my home,” says Margaret who is quick to point out “it’s not a big flash home”. But what it has is that intangible quality that words fail to describe.

Margaret owns, and along with her daughter Vanessa, runs Red Red Red Interiors in Te Awamutu. It is a business she started with her husband over 25 years ago. Margaret says that if anyone had told her growing up she would have a successful career as an interior designer “I would have laughed!” But it seems her creative flair and style is in the genes. Margaret recalls spending many an hour in her mother’s workroom. Her mother was a seamstress and Margaret still admires how she could make something out of nothing. The winter and summer curtains and bedding are etched into Margaret’s memory.

So it is not surprising that Margaret has passed on her design flair to her daughter.

What appears to be little details make a big difference, from the layout of the furniture to the choice of flooring. “You learn by osmosis,” smiles Vanessa. It is definitely a gene admits Margaret who says “Vanessa has a unique style of her own”. It’s clear that this mother and daughter duo works.

With their shop on Market Street in Te Awamutu, which is crammed with wonderful homeware and unique furniture, as well as a massive selection of linens, bedding, wallpapers and curtain samples, you can get a small taste of what Margaret and Vanessa do. But to get a true understanding you need to see their work, which is why Margaret often invites clients to her home.

What appears to be little details make a big difference, from the layout of the furniture to the choice of flooring. And then I sit in the “ahhhh” unbelievably comfortable chair. At first glance this chair, like the couch, looks like a nice chair that suits the room, but when I sit in it it is hands down the most comfortable chair I have ever sat in. Do I really have to get up? page 41 www.nourishmagazine.co.nz

Both Margaret and Vanessa are clear that what they do is not about trends and fads it’s about creating spaces that suit their clients. With clients that are building a new home they visit their existing home and ask what they want to keep which helps them get an understanding for the client’s tastes and what’s important to them. Margaret laughs that they can reinvent many things, just not husbands.

What strikes me most about Margaret’s house is the confidence it exudes. The light shades in her kitchen are huge for the space but they don’t look out of place. The splashback is actually a mirror but this ingeniously makes the space appear bigger while still being practical. Her house is full of knick-knacks but it doesn’t look cluttered. I am convinced now that to create my dream home, getting some expert advice will be key!

With an exciting project in the wings Margaret is actually selling her house. If you are looking for a modern two bedroom, two bathroom home with two living spaces in Te Awamutu head to Trade Me to find out more. Trade Me reference #692916704 Red Red Red Interiors 41 Market Street, Te Awamutu www.redredred.co.nz


Are you holding yourself back? Are you stuck? Most people struggle with self-limiting beliefs and behaviours many of which aren’t obvious to an outsider, until the person expresses or is made aware of them.

I’ve found that most of the time a person’s struggles are a result of underlying beliefs about themselves and the way the world should operate. These beliefs hold them back from living the life they ideally want to live. However, once the individual is shown the beliefs they have been holding onto, this can act as a powerful release. The person rapidly gains a clearer perspective so that they are then able to deal with other issues in their life.

Personal change requires selfexamination. Most people are afraid of what they might find out about themselves and are therefore reluctant to self-enquire. However, when the individual takes steps to do this, they will find endless new possibilities opening up to them. As a consequence, they feel empowered and

in control of their personal and business life!

After years of assisting people improve their personal and business performance, I totally believe that every person is capable of far more than they generally aim for.

If you want to make some life changes, try these: • Don’t take anything personally. What others say and do is a projection of their own reality, their beliefs. When you are immune to the opinions and actions of others, you won’t be the victim of needless aggravation. • Speak with integrity. Avoid putting yourself down or gossiping about others. • Don’t make assumptions. Ask questions to be clear and express what you really want. Communicate with others clearly to avoid misunderstandings and drama. • Always try your best under any circumstances. This will avoid selfjudgment, abuse and regret.

Commit to these actions, make them a way of life and see what a difference it makes to the way you live daily. It takes courage to want to change. You can have extraordinary results in life if you choose, or you can settle for the ordinary. Life is about choices. The key is choosing wisely by understanding what it is you truly want.

The first step to self-transformation must involve a shift in your default beliefs and habits. Until you action this, nothing else you do will lead to a permanent change in your life.

Sue Kohn-Taylor

Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524 Open the door with Sue


growers and suppliers struggle to find a place for them in the market.

Year in year out Pinot Noir and Shiraz are the two red wine stars. As the weather gets warmer the move is from heavier to lighter styles; vice versa from summer to winter.

THE STATE OF THE NATION It’s that time of the year when politicians have a good look at their world. I thought I would do the same from the view of a wine merchant.

Super value reds from Europe and South America are the new rising stars. They are great drinking with the New Zealand dollar sitting where it is, and prices have tumbled. For example, when it comes to Syrah the Kiwi examples which sell from $18.00 to $30.00 plus are being given a real hurry up by their super Latin American cousins that often sell in the $12.00 to $16.00 bracket. When these wines are compared to their Hawke’s Bay cousins they are often their equal or better which partly explains their growth in popularity.

Fine wine stores, supermarkets, traditional liquor outlets (e.g. Liquorland, Super Liquor) are all part of the wine retail landscape. Their retail patterns are ever changing. They are aware of the changing trends in their retail environments. As a fine wine retailer where 96% plus of our sales are wine, we are in a unique position to look at and comment on wine retailing trends. One of the most asked questions is what is moving? The biggest selling white is Sauvignon Blanc, especially over the summer months. Followed by the resurgent Chardonnay, especially those in the full rounder styles.

Year in year out Pinot Noir and Shiraz are the two red wine stars.

Pinot Gris is popular; however, there seems to be reluctance due to the grape coming in so many differing styles. Riesling has a loyal but limited following; Gewurztraminer and Viognier are in a similar boat. Although there is always room for a great bargain in these grape varieties, Riesling and Gewurztraminer bargains seem to abound as

The Bordeaux varieties, Merlot, Cabernet Sauvignon, Malbec, Cabernet Franc, have a following especially the former two. Classic Bordeaux blends (mixes of the varieties lead by Merlot or Cabernet) are also well supported. European reds and red blends are also becoming more popular in the medium to higher price points as they are becoming more price competitive. Australian Shiraz blends, such as Shiraz Viognier and GSM (Grenache, Shiraz, Mourvedre) also have a growing wide range appeal as people venture into new wine styles. In short, with white wines the status quo seems to apply, Sauvignon Blanc rules with a cast of Chardonnay and Pinot Gris the main support act.

In reds, the big two Pinot Noir and Shiraz star while the wish to go try the new in terms of taste and variety are ever growing. There is a definite move to be adventurous when it comes to the world of red wine.

Henry Jacobs

www.primovino.co.nz

Interior Design

Furnishing the most impressive homes We have the knowledge and experience to supply everything you need to give your home an amazing new look Shop 16, Queenwood Village, Queenwood Ave, Hamilton | p 07.855.5247 | e info@turtonoliver.co.nz | www.turtonoliver.co.nz

page 43 www.nourishmagazine.co.nz


Thames F Market

rom handmade soaps to authentic German pretzels, organic plants to fruit wines, the weekly Thames market is a great way to spend a few hours on a Saturday morning. Held from 8am to 12 noon every Saturday morning at the North end of Pollen Street.

Market What’s on Waikato Farmers’ Markets Hamilton

Every Sunday 8am to 12 noon River Road Car Park, 204 River Road.

Cambridge

Every Saturday 8am-12 noon Victoria Square.

Gordonton Country Market

Hukanui Park, Gordonton Road.

Lions Morrinsville Country Market

Raglan Old School Arts Centre.

Canada Street, Morrinsville.

2nd Sunday of each month, 10am-2pm

Tamahere Market

1st Saturday of each month, 8:30am-12:30pm

Wonderful autumn produce available every week at the

WAIKATO FARMERS’ MARKETS

3rd Saturday of each month

St Stephen’s Church grounds, corner Airport and Tamahere Road.

try our beautiful artisan cheese We make goat’s and sheep’s milk cheeses, and are committed to keep a small carbon footprint while producing high quality product.

look for us at the farmers’ markets to try our champion cheese www.cilantrocheese.co.nz www.facebook.com/CilantroCheese page 44 www.nourishmagazine.co.nz

Enjoy the freshest local autumn produce as well as award winning cheese, honey, salmon and more. www.waikatofarmersmarkets.co.nz www.facebook.com/ waikato.farmers.market

© LEE SNIDER | DREAMSTIME.COM

2nd Saturday of each month from 8:30am

Raglan Creative Market


EVENTS LJ Hooker Breast Cancer Breakfast with Bolu Tea Thursday 22 May at Red Kitchen in Te Awamutu. Plus throughout the day buy a $10 balloon and pop it to unveil some incredible gifts from a KitchenAid mini prep or a “booby prize”. For more details go to www.redkitchen.co.nz

Cheese Making Classes Katherine Mowbray author of Cutting the Curd is hosting monthly cheese making classes at the Cheese Barn. Call or email Cathy for more information on 07 868 1284 cathy.haigh@yahoo.co.nz $55.00 per person.

Let’s go shopping

Meet 2013 MasterChef Winner Aaron Brunet Be one of the first to get your hands on Aaron’s first book while he cooks up a storm at Kitchen Things in Hamilton. Wednesday 9 April 6pm Tickets via www.eventfinder.co.nz $55.00 includes a copy of Aaron’s book or $20.00 admission only.

Got your shop on? Imagine being shown around the designer shops with someone who knows where the best shops and the bargains are to be had. Pauline offers fully escorted shopping tours to Los Angeles, California. Visit their website www.letsgoshoppingtours.com for dates. Or get a group of friends together and call Pauline 021 190 0226 and she can tailor a tour to your needs.

Barista fundamentals – techniques and tips at Rocket A roastery tour, process origin to cup, espresso, grinding, dosing, tamping, extraction, milk steaming/texturing, pouring to cup, machine cleaning, trouble shooting. All this and you go home with a fresh bag of coffee. For dates and times go to www.rocketcoffee.co.nz $70.00pp

SELLING? Call me today Call Michele Rees-Williams 07 834 9572

M 027 3222 243 E michele.rees-williams@eves.co.nz www.eves.co.nz

page 45 www.nourishmagazine.co.nz


NOURISH DIRECTORY Choose Your World with the Conscious Consumers App Find the best hospitality businesses in your city.

Relax

Learn about the positive impacts they are making.

$510,000 spent on organic food and beverages.

BAR

Takeaway

12

Cafe

Restaurant

Badges

100+

Accredited businesses around New Zealand & growing every week.

Find

1,100 animals avoiding factory-style farming. 850,000 vege & vegan meals sold every year. 129,600 kg of organic waste diverted from landfills.

Great food • Great coffee Family friendly country atmosphere

Learn

Support

Get rewarded with ethical specials and loyalty points.

Show businesses that you value their efforts.

Rewards

IOUS

E R S

C

M

CONS

41 Moa St • Piopio • Ph 07 877 8822

CO S U N

HEAPS

10% o

of specials and rewards at your fingertips.

ff

free ran a Cons ge break fast cious Cons for umer.

Check-in by scanning the QR code located in each business.

Enjoy

indulge your taste buds Producers of award winning organic cheese Come and enjoy an organic coffee in our relaxing surroundings while the kids feed the animals. Cheese Factory / Cafe / Gift Shop – open seven days Corner State Highway 26 and Wainui Road, Matatoki, Thames Phone 07 868 1284 • www.thecheesebarn.co.nz

Organic meats, handmade preserves, take home meals, yummy cabinet food, imported cheese and wines. 715 Pollen Street, Thames P: 07 869 0330 www.bitedeli.co.nz Open 6 days a week from early Closed Sundays

Get noticed

page 46 www.nourishmagazine.co.nz


Celebrate

Shop

For the perfect function! • • • •

party hire marquees events weddings

Phone: 07 847 4747 6 King Street, Hamilton Book online: www.carltonpartyhire.co.nz TOU

RS

2 01 4

More juice, more nutrients and less waste!

Fully escorted shopping tours to Los Angeles, California! 7 nights, designer labels, bargain prices, fashion, shoes, makeup, handbags + more.

Hurom HU500

Group size 15-25 5 Days shopping, 2 days sightseeing

$599 (incl delivery in NZ) Purchase before the 1 June 2014 and get a FREE 1 year subscription to Nourish Magazine

ALL TOUR DATES ON WEBSITE www.letsgoshoppingtours.com Phone Pauline: +64 21-1900-226 facebook.com/letsgoshoppingtours

www.nourishmagazine. co.nz/shop

Taste

Simply

delicious

Get on the Grapevine wine@primovino.co.nz

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139

wine@primovino.co.nz

try

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

A quirky cafe in an iconic building

Corner Victoria & Liverpool Streets, Hamilton email: wine@primovino.co.nz | ph 07 8393139

SERVING FRESH LOCAL FOOD

Beautiful Wines and our own craft beers

Delicious, spicy Pomegranate & Ginger Vinaigrette with a mix of chunky roasted vegetables and toasted nuts – a perfect Autumn salad!

Pollen Street,Thames p 07 868 5558 e brewcafe@xtra.co.nz

10% discount on website purchases with code NOUR2013

Licensed cafe daily from 8am Restaurant/bar from 5pm to late BO IL

HO ER

cuisinescene.co.nz

USE B R EW Y ER

Buy online or find your local stockist at

CRAFT BEER EST. 2013

Phone: 07 856 4828

T HA

page 47 www.nourishmagazine.co.nz

M ES


Nourish Magazine Autumn 2014, Waikato edition  

Nourish is all about fresh local flavour from the Waikato region in New Zealand. Our Autumn 2014 edition is packed with recipes with miso a...

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