Intro Issue 13
Welcome Waters Day Spa, The Engine Room Hair, Seddon Portrait House, Erena Te Paa, stylist, Hamilton Central, and Clarence.
I think spring must be the most anticipated season of all. After the long cold nights of winter the sight of trees in blossom and daffodils popping up are a welcome sight. The Nourish office has another reason to celebrate each spring as it marks our birthday, this year being our third. While we have achieved a lot in three years we are keen to hear from you on how we can keep improving Nourish. So on page 3 there are details about our reader’s survey. We would love to hear your thoughts! Spring is also a time of the year we clean out that wardrobe as we shed the layers. On page 16 we follow the fantastic few days our lucky make over winner, Emma Pedley, enjoyed. I would like to take this opportunity to thank all the businesses involved in creating this fabulous prize.
Editor Vicki Ravlich-Horan
Editorial Assistant Victoria Russell Creative Director Anna Mollekin (Alm Creative)
With the weather getting warmer and Labour weekend on the horizon we decided to go al fresco. On page 24 Kane Findlater from The Woodbox cooks some delicious dishes in an outdoor pizza oven. I now know what’s on my Christmas list along with a Rocket espresso machine. On page 30 Glen from Rocket goes through the basics of making espresso at home.
Proofreader Nikki Crutchley
Contributors Victoria Russell, Kathrin De la Rey, Erena Te Paa,
Henry Jacobs, Deborah Murtagh
Photographers Sarah Brook, Logan Davey, Kathrin De la Rey, Helen Chapman, Vicki Ravlich-Horan, Claudia Aalderink
In this edition we start some great new regular features, including an arts page. To kick off this regular feature we interviewed local illustrator Bron Alexander (page 14) and were so taken by her work we asked her to do the cover. All new subscribers will get a limited edition mini print of our spring cover. So to subscribe simply go to www.nourishmagazine.co.nz
Cover Bron Alexander
ISSN 2324-4356 (Print) ISSN 2324-4364 (Online)
Advertising Enquiries Bay Of Plenty Region: Sue Lawton salesbop@nourishmagazine.co.nz 021 768 165 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537
Feedback info@nourishmagazine.co.nz
Vicki Ravlich-Horan
Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)
Mandarin Semifreddo 4 eggs, separated
350ml cream, whipped
250g caster sugar
2 tablespoons lemon juice
60g Fresh As Mandarin Segments
Method Beat the egg yolks and sugar together until thick, pale and creamy. Crush three quarters of the mandarin segments. In a separate bowl, beat the egg whites until they hold soft peaks. Fold together the egg yolk mixture, the crushed mandarin segments, the whipped cream, the lemon juice and finally the beaten egg whites. Pour into a wide shallow metal container, cover with foil or plastic wrap and freeze until hard. Remove from the freezer 5 minutes before serving and serve in scoops sprinkled with the whole remaining mandarin segments. Serves 6 Recipe and styling by Ray McVinnie Photographed by Bruce Nicholson
P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge