Nourish Waikato spring 2014

Issue no. 17, Spring 2014

Hang out in Hanoi

Spring Lamb

What’s fresh at the

Farmers’ Market

Discover TOODLES NOODLES

CELEBRATE

WITH CAKE

www.nourishmagazine.co.nz

Fresh local flavour

WAIKATO, NZ

Intro Issue 17

Welcome passionate people, and I would like to take this opportunity to thank everyone who has and does help us put Nourish together each season. I am fortunate to be surrounded by such wonderful people!

The signs of spring are everywhere, from young lambs frolicking in the paddocks to daffodils popping up and blossom trees in full bloom. Spring is a time to celebrate the end of winter and for us to look forward to warmer days.

Spring is always a time for celebration in the Nourish office as it marks our birthday, this being our fourth. Just as we marvel at how quickly each season passes, it is truly amazing that it was only four years ago we launched Nourish with the dream to bring you a magazine that celebrated fresh local flavour.

No celebration is complete though without cake, so on page 19 we went all out and created a couple of decadent celebration cakes.

It hasn’t been all hard work! In July I managed to sneak away for a little holiday to Vietnam. You can read about my wonderful time in Hanoi on page 8 as well as some of the secrets I discovered about Vietnamese cooking.

VICKI RAVLICH-HORAN

We certainly couldn’t have done it without some seriously talented and

Indulge your taste buds and make...

Plum Cured Salmon, MandarinFennel Slaw, Green Olive Paste and Green Olive Vinaigrette These recipe cards are available in-store as well as on Dante's website www.dantesfinefoods.co.nz Come in-store today to pick up fresh salmon and Fresh As dried fruits and powders.

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Editor Vicki Ravlich-Horan Creative Director Anna Mollekin (Alm Creative) Editorial Assistant Victoria Russell Proof Reader Nikki Crutchley Contributors Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Darren Gussy Cover Image Helene Dujardin Photographers Claudia Aalderink, Vicki Ravlich-Horan, Rose McMahon, Helen Chapman Illustrator Bron Alexander 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 (4 issues)

Contents 08

14

04 Waikato news 04 Ask the experts 05 Vic’s picks 06 In season 07 Nourish Best in Show

08 Hot in Hanoi 14 Wine, dine

16

28

19

27 30

15 16 17

24 Canapés and

entertaining tips...

26 The team at Rocket

show us how to use an Aeropress

28 Our amateur chef cook off

30 Rouge the new green 32 How to butterfly a leg of lamb

and dance

Wine column

Toodles Noodles

Waikato Farmers’ Markets

18 Beauty 19 Celebration cakes 22 Spring herbs

36 Essential ingredients 37 Who are you being?

37 Spring at last 38 Events Waikato 39 Directory

contributors Helene Dujardin A former pastry chef, Helene’s photography reveals her passion for natural light, seasonal and fresh ingredients, as well as a love of travel and a genuine interest in people.

Helene has photographed and styled numerous magazine features and cook books to date. Her work has been featured in Elle Magazine, Martha Stewart online, Fine Cooking, ABC News, CNN and more.

She was nominated among the 50 Best Food Blogs by The Times Online and won Saveur’s Best of 2011 Special Interest Food Blog award.

Author of every budding food photographer’s bible, Plate To Pixel: Digital Food Photography & Styling, Helene is currently the senior photographer at Oxmoor House, the cook book division of Time Inc. www.helenedujardin.com www.tartlettblog.com

Little Miss Rose For my whole life (BTW I’m 13 years old) I’ve been really interested in letting people see the magic in my head. After finding out at three I couldn’t be a giraffe when I grew up I announced that I would be a storyteller. Photography allows me to do both of these things—tell stories and share magic. For the past year or so I’ve been exploring photography and sharing the images on my Facebook page. I’ve been lucky enough to have been the official photographer on a feature length NZ film, photographed the speakers and event at TEDx Tauranga, been employed by some really big companies (like Zespri) to shoot their events and help shoot a bunch of weddings. I’m having a blast and my goal is to continue to work with amazing, creative and talented people. www.facebook.com/littlemissose

Fat Pigeon/Night Owl Fat Pigeon is a must stop if ever in or passing through Piopio, and now it has a sister with the recently opened Night Owl. With a ‘shabby chic’ style, the Night Owl offers warm country hospitality with a hearty rustic menu and a smidgen of city panache.

Want to stay the night? You’re in luck as the Night Owl adjacent to the Owl’s Nest Motel, 12 Ruru Street, Piopio.

Falls Retreat The team at Falls Retreat in the Karangahake Gorge have been busy over winter building a wonderful rustic bar and outdoor dining area, complete with wood fired oven. This is sure to be favourite a spot now the weather is getting warmer and the days longer! If you haven’t already discovered Falls Retreat we recommend you plan a trip especially. www.fallsretreat.co.nz

Ooooby launch Waikato Ooooby (Out of our own backyards) have launched their successful fruit and vegetable box delivery in the Waikato.

Ooooby is a commons based enterprise, which means all their profits are reinvested into developing local food production, whilst ensuring that all participants in the supply chain are rewarded fairly for their contribution.

To get your box of fresh local produce delivered to your door go to www.ooooby.org/waikato

Ask the experts

Bronwyn Turton & Melanie Oliver Turton Oliver Interiors www.turtonoliver.co.nz

Bronwyn Turton and Melanie Oliver from Turton Oliver Interiors give us the inside scoop on current interior trends.

It’s all about modern and sleek with a chic industrial presence.

When selecting a statement fixture, focus on colour, shape, material or scale, or all of the above. Let your imagination flow and have fun. More than anything, let the fixture be a true representation of you and your aesthetic.

Mixing textures through natural elements with a minimal colour palette. Walls, floors, kitchens and bathrooms all encompass a natural organic feel and touch.

Gloss is out! Celebrate matt.

Statement lighting, varying textures that are layered, exposed brick and sophisticated furnishings are just four of the key foundations for interiors in 2014. Get the basic elements right and it doesn’t matter if you live in a converted warehouse, suburban home or a country property, with these elements any home can embrace this look and feel.

The lighting of today provides us with so many great options with which to make a big statement in our designs. Lighting can either be functional or decorative, and sometimes both.

Hot tip for moving forward: Black fixtures are going to be significant. Black sinks, taps, showers, door hardware. Silver fixtures and fittings will be replaced with matt black.

Furnishings are relaxed and layered yet sophisticated, offering a more inviting feel with a slightly tailored edge. At the 2014 Milan Fair, the furniture can best be described as 50s redefined for today.

Timber finishes showing deeper tones and marble used extensively on table tops for dining and coffee tables.

Comfort and quality are key foundations when furnishing your homes. Invest in good quality, long lasting pieces. Buy once—buy right.

Who we are and what do we do.

We are Turton + Oliver, two designers working from a boutique studio who are absolutely passionate about creating beautiful spaces for our clients. We work on a range of residential and commercial projects and assist with clients, architects and builders to create spaces that exceed expectations and add value to projects. page 4 www.nourishmagazine.co.nz

Vic s picks

Product Spotlight

Excalibur dehydrators Excalibur dehydrators now in stock at Red Kitchen. Eat your way to long term health using the McDaddy of all dehydrators. Excalibur demonstration workshop in store on 27 September. Learn how to make kale chips, tasty crackers and lots more.

Book online at www.redkitchen.co.nz and click cookschool.

Best in Show Nourish have teamed up with the Waikato A&P Show to bring back the homecraft section.

Home Show The Waikato Home Show is celebrating 30 years this year. The Gourmet Pavilion is back bursting with international and gourmet foods. Make sure you stop by the Smeg Cooking Theatre for some inspiration from a wonderful line up of local chefs. The Kids Can Cook competition is also back, so if you have a budding master chef go to www.kitchenthingshamilton. com/competitions to find out how they can enter.

Do you think your jam could be a best in show? Perhaps you’re a master knitter or floral designer?

This is your chance to show off your talents, or perhaps come along and be inspired or learn a new skill.

For more information go to www.nourishmagazine.co.nz/ events

Dante’s Online Shop In our winter edition we discovered the vast array of imported and New Zealand ingredients Dante’s in Cambridge stock. Good news for those of you who don’t live in Cambridge as Dante’s have just launched their online store, so you too can now get all their gourmet goodies delivered to your door.

Waikato Home Show, 2–5 October, Claudelands, Hamilton

www.dantesfinefoods.co.nz

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

page 5 www.nourishmagazine.co.nz

In Season...

Season & serve

Spring bean s, St ra wberrie s, silve rbeet, broa d e articho ke, as pa ra gu s, lettu ce, be et root, glob ne w potatoes, ca rrots, rh ubarb

Get your fresh ooby ingredients from Oo

Roasted Baby Beets and Sautéed Beet Greens BY CURTIS AIKENS

baby beets with leaves olive oil rosemary sprigs balsamic vinegar salt & pepper Remove the tops from the baby beets and put in a roasting pan.

Toss with olive oil and add rosemary

sprigs. Bake at 180°C for about 30 minutes. Remove the skins whilst warm and cut in half. Meanwhile, sauté the beet greens in olive oil and add a splash of balsamic vinegar.

Season with salt and pepper and place on plate, top with baby beets.

Broad Bean, Mint and Feta Salad 200g broad beans, podded 1 handful fresh mint leaves 2 handfuls spinach leaves 50g feta cheese 2 tbsp lemon juice 3 tbsp olive oil pinch of salt freshly ground black pepper

Cook the broad beans in a pot of boiling water for 2 minutes. Drain and refresh in cold water straight away before peeling. Mix the peeled beans with the mint, spinach and crumbled feta. Whisk lemon juice, olive oil, salt and pepper and drizzle over the salad.

Curried Carrot Chips 2 large carrots, peeled 2 tsp olive oil 1-2 tsp sweet curry powder salt & pepper to taste Preheat oven to 180°C. Spray a large baking sheet with olive oil or cooking spray. Peel paper thin carrot strips. Toss with olive oil, curry

powder, salt and pepper. Transfer to baking sheet and arrange in a single layer. Bake for 10–12 minutes or until chips are just beginning to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove from baking sheet.

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only.

NOURISH

Best in Show Waikato A&P Show Claudelands Events Centre 31 October - 2 November 2014

Nourish Magazine have joined with the Waikato A&P Show to bring back the Homecraft Best in Show competitions. We want to highlight the skills and knowledge in our community when it comes to everything from baking and preserves to knitting and ower arranging. Plus there will be some great categories for the kids, from vegetable animals to sand saucers, finger knitting to biscuit making.

In addition to the competitions, we will also be holding classes, demonstrations and workshops throughout the weekend of the A&P show to inspire you.

For more information on the categories and how you can get involved please go to www.nourishmagazine.co.nz/events

page 7 www.nourishmagazine.co.nz

Hot in Hanoi

Colonial French charm mixes with the bustle of Asia making Hanoi a city of contradictions which entices and intrigues. As Vietnam’s capital, it is the cultural heart of the country.

Sitting on the banks of the Red River and with several picturesque lakes, Hanoi manages to seamlessly mix its colonial heritage with modern day skyscrapers.

W

e had just three full days in Hanoi and quickly realised if we were going to see anything we would have to brave crossing the road. Going against all your instincts, the only way to cross the seemingly chaotic roads is to step out and walk confidently across.

Don’t stop and don’t run, as these both confuse the hundreds of scooters and cars heading towards you.

With crossing the street mastered, it was time to start discovering this exciting city. We were staying in the old quarter which is made up of 36 narrow streets that are over 1000 years old. Referred to as the soul of the city, these streets were once where artisans would flock to from around Vietnam to sell their wares. They would gather together and

share resources resulting in streets that specialised in certain products. Each street was then named after the product you would find there: Pho Hang Ma (paper product), Pho Hang Bac (silver) and so on.

Today, although still bursting with busy traders, the streets no longer only sell what their name dictates.

The best way to discover the area is on foot. But as we had limited time and wanted to get to know the real Hanoi, we had Cody from Hanoi Food Tours guide us. At quadruple the price this would have been worth it!

Our morning started at a local market where we saw everything from fresh pork being butchered to frogs being gutted, live silk worm, the mouth watering array page 8 www.nourishmagazine.co.nz

of fresh produce with the abundance of herbs that dominate Vietnamese cuisine through to eggs of all different shapes and sizes, including fertilised ones.

With our heads full of the sights, sounds and aromas of the market it was time for a breather and do what the locals do.

We pulled up a small plastic stool on the side of the road for a refreshing drink.

Cody introduced us to Bich who has been selling her tofu based sweet soup on this spot, seven days a week for 30 years. There are two types on offer: Tao Pho made with silken tofu and a sugar syrup, or Dau Nahn, a mix of silken tofu with perfumed sweetened soy. Trade is steady but Bich still generously offers to give me a go at skimming the silken tofu into a glass. This is typical of the people we met throughout our time in Vietnam.

The Vietnamese are laid back and friendly people, often more than happy to share their culture with visitors.

with its mix of high rise and ancient buildings.

Four hours later we collapse in the cool climes of Qua Cho Que for more food and a well earned local beer (Bai hoi). With lunch complete we thank Cody and head home for a cool shower and a nap because that night two more guides from Hanoi Food Tours were picking us up, this time on scooters, to show us Hanoi at night.

Back on the scooter, we are off to our next stop for Pho Cuon, a delicious mix of stir fried pork mince you wrap in a fresh rice noodle wrapper with herbs.

Just like our morning with Cody, we learn so much from our guides and are thrilled when they take us to the Ho Chi Minh Mausoleum for the flag lowering ceremony. This happens each night at 9pm with more pomp and ceremony than the English Changing of the Guard. But what amazed us were the masses of locals, young and old, who had come along.

As Cody guides us through the maze of the Old Quarter, we discuss the history, architecture and culture. We stop to nibble on fried grasshoppers, sip on freshly juiced sugar cane, kindly decline bbq dog and stop for real Vietnamese coffee (a strong brew served hot or cold, black or sweetened with condensed milk).

Cody takes us down laneways to show us how and where people live as well as how they used to.

My trepidation of hopping on the back of a scooter and being part of the traffic madness is soon alleviated as we head out of the Old Quarter and around West Lake. As the sun sets, we pass floating restaurants and coffee shop after coffee shop full of locals unwinding. We pass lotus gardens and look back at the city

Our tiki tour complete, we make our first stop at what we are told is some of the best seafood in Hanoi. If the crowd of locals is anything to go by, this must be true. In typical Vietnamese style, this restaurant is outside on the pavement, even the seafood is being prepared and cooked outside before our eyes. With someone dispatched across the road for beer, a selection of fresh local seafood from oysters to finger clams starts to arrive.

One of our last stops for the night was for a Hanoi specialty: coffee with egg. To be honest I was not looking forward to this

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experience. As we turned into a long alley and then up a narrow flight of stairs, I was formulating my excuse not to partake.

Coffee with egg though turned out to be, not a hardboiled egg bobbing in my dark Vietnamese coffee as I had imagined, but a delicious concoction similar to coffee and a creamy anglaise. I discovered later it is in fact an egg yolk whipped with a little sugar and then condensed milk, which is poured over the top of your coffee (or hot chocolate, rum and even beer).

This specialty coffee was dreamed up by Mr Nguyen Giang in 1946 because of a shortage of milk at the time. At the time, Mr Giang was a bartender at the Sofitel Legend Metropole and his cafe that he opened serving the now famous coffee and egg; Giang Cafe, soon became a big hit with locals, and judging by the packed tables when we visited it still is.

The next morning, I headed to the Hanoi Cooking Centre to roll up my sleeves and get cooking. I wanted to learn more about how to put all the wonderful flavours and ingredients together and to hopefully be able to recreate them back in New Zealand. One of the founders of the Hanoi Cooking Centres is Australian chef and author Tracy Lister. Tracy came to Vietnam on holiday and became involved in the KOTO project which trains local

street kids and finds them jobs in the hospitality industry. Eventually moving to Vietnam with her family, Tracy co-founded the Hanoi Cooking Centre and has written three beautiful books on Vietnamese cuisine.

In the well equipped kitchen, we learned how the fusion of French and Asian cuisines has forged some unique Vietnamese dishes while also getting more of an insight into the culture and history of Vietnam. We made seafood

spring rolls bound with an aioli, then crumbed and deep fried; caramel pork slow cooked in a clay pot; and finally, a fresh salad using the banana flower.

Having never seen a banana flower before, I was fascinated as each layer was peeled off to reveal rows of immature bananas. This dish also highlights how the Vietnamese are ingenious at using everything, from nose to tail of a pig to every edible part of a plant.

Discover the whole of Vietnam with Calder and Lawson Tours this February Begin in Ho Chi Minh City, the busy ‘engine room’ of Vietnam’s new market economy. Then in stages, on trains and coaches, journey north to Hanoi, the capital city with its scholarly and sober style and crumbling colonial grandeur. En route you will spend time in the mountain resort of Dalat; the ancient trading town of Hoi An; and the capital of the last Vietnamese Royal Family with its own Forbidden City, Hue. From Hanoi, you will explore mystical Halong Bay by boat with its 3000 islands rising from clear emerald water and Sapa, a valley inhabited by ethnic hill tribes. Vietnam is a destination deserving of indepth exploration.

For more information go to www.calderandlawsontours.co.nz

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With only one day left in Hanoi it was time for some history at the Ho Chi Minh Museum, before a little shopping and then a walk around the beautiful Hoan Kiem Lake before we collapsed with a cold beer for some people watching as the sun went down. www.hanoifoodtour.com www.hanoicookingcentre.com Giang Cafe, 39 Nguyen Huu Huan, Hanoi

Rationing in Vietnam From 1945 to 1990 the Vietnamese people relied on rations, which they received coupons for and collected from a special coupon office. This consisted of 5kgs of rice, 100g pork, 1 litre of oil, 500g sugar, 400g MSG and 2 litres of gas.

This forced the population to grow whatever they could themselves to supplement their diet. It also meant nothing was ever wasted.

Vietnamese Flavours

Limes

An essential ingredient in Vietnamese food, limes add the sour component that provides a balance to the salty, sour and spice. Although it may be tempting to replace with lemons, especially in light of the fact limes are often very expensive in New Zealand, lemons don’t have the same flavour. So beg, borrow and buy limes when they are in season, and juice and freeze them for year round use. I freeze the juice into ice cube trays for easy use.

Fried Shallots

Fried shallots add a wonderful texture to noodle dishes. You can make your own but they are inexpensive to buy and readily available at most Asian and specialty stores.

Herbs (rau thom)

Herbs are an integral part of Vietnamese cuisine, providing flavour, aroma and nutritional value not to mention the freshness that Vietnamese food is known for. While we can get some of the herbs easily in New Zealand, like coriander, garlic chives, mint, Thai basil and

Vietnamese mint, others, like the Morning Glory, Shiso and Betel Leaf, are almost impossible to find. The solution, if you love the distinct flavours of Vietnamese food, is to be like the Vietnamese and have a herb garden.

Fish Sauce (nuoc mam)

Like many Asian cuisines, fish sauce is an essential ingredient in Vietnamese cooking, in fact it is believed they invented it. But be warned, not all fish sauces are created equal and the majority of the fish sauces available in New Zealand come from Thailand. Vietnamese fish sauce is milder and less salty than that used in Thailand.

Traditionally made in the south of Vietnam on Phu Quoc Island from fresh anchovies fermented in salt and water for

around a year, a good fish sauce should be a lovely amber red colour as opposed to a dark coffee colour.

Authentic fish sauces are hard to find in New Zealand so look for ones made from anchovies that state they were naturally brewed. Like soy sauce, be careful of cheap imitations, especially those containing MSG.

Rice

Rice is a staple in Vietnam, which is the second largest producer of rice in the world. It is said that a meal without rice is not a meal but a snack! Converted into many different forms from the various styles of noodles, fresh and dried to rice paper and crackers, rice is anything but boring.

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Fresh Spring Rolls

Fried Spring Rolls

Fresh spring rolls are so versatile; fill them with your favourite combination of salad, herbs, noodles and protein (cooked pork, chicken, prawns…)

200g pork mince ½ tsp salt ¼ tsp white pepper ½ tsp sugar 3 cloves of garlic, finely chopped ¼ cup of bean sprouts 2 spring onions, finely chopped

They make a great healthy alternative to sandwiches for lunch, especially if you are trying to cut down on carbs or are gluten intolerant. If packing them in a lunch box make sure you cover them with a damp Chux cloth so they don’t dry out.

1 tbsp soy sauce 1 tsp fish sauce ½ cup mushrooms, finely chopped ⅓ cup vermicelli noodles 1 egg, separated oil for frying rice paper wrappers

You can buy rice paper wrappers in various sizes and either square or circle. The size of the wrapper will determine the size of the roll, the original shape (square or round) though will result in the same shape spring roll.

Soak the noodles in boiling water for 1–2 minutes, drain and then chop roughly. Add to the noodles all the remaining ingredients except the egg white. Mix well.

Fill a bowl with warm water and submerge a wrapper into the water for about 5 seconds, then lie the wrapper on a tea towel on the bench.

Heat some oil in a wok and fry the spring rolls in batches until golden brown.

To make the spring rolls ensure you have all the fillings prepared and ready to go.

Place your filling in the middle bottom third of the wrapper. Too much filling will cause the roll to split but too little will result in a measly spring roll. My tip is to start with a little filling and as you get better at rolling include more filling.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down before starting on your next one.

Serve with Vietnamese dipping sauce nuoc cham.

Wrap the filling in the rice paper wrapper following the same instructions as for the fresh spring rolls but ensuring you have no air pockets and seal the last fold with a brush of egg white.

Serve garnished with fresh herbs and the classic Vietnamese dipping sauce nuoc cham.

Nuoc Cham 3 tbsp fish sauce 100ml lime juice 1 tsp rice vinegar

½ cup sugar 2 cloves garlic, finely chopped finely chopped red chilli

Mix all the ingredients together in a bowl and stir until the sugar has dissolved. Can be stored in an airtight jar for a couple of weeks. page 12 www.nourishmagazine.co.nz

Lime Water Deliciously refreshing on a hot Vietnamese day, lime water and variations of it appear on most menus in Vietnam.

1 cup sugar 1 cup water

½–¾ cup lime juice

In a small pot dissolve the sugar in the water over a low heat.

Allow to cool before adding the lime juice.

Serve in a tall glass with lots of ice and diluted with still or sparkling water to taste. Garnish with fresh lime and mint.

Chilli Garlic Sauce Not overly spicy, this chilli sauce is the perfect condiment served with noddle dishes and various spring rolls either on its own or with a little soy sauce.

300g red chillies (approximately 12 large chillies)

8 cloves garlic 3 tbsp brown sugar 4 tbsp rice vinegar

Split the chillies lengthwise and remove the seeds. Place in a large pot of water and simmer for an hour. Strain and place the chillies in a blender along with the remaining ingredients. Blend until smooth. Return the chilli mix to a pan and cook on low for 5–10 minutes until the sauce is lovely and thick. Season with salt and white pepper to taste.

Store in an airtight jar in the fridge.

Pickled Vegetables Often served in the Vietnamese sandwich bahn mi, pickled vegetables also accompany noddle dishes and spring rolls. Carrot and radish are common but I have also added a little zucchini.

250g of vegetables (carrot, daikon radish & zucchini) ¼ cup sugar

½ cup rice vinegar 1 tsp salt

Over a low heat dissolve the salt, sugar and vinegar. Allow to cool.

Meanwhile peel the carrot and daikon and cut the vegetables into thin matchstick size strips.

Place the vegetables into a jar and pour over the vinegar mix.

Allow to sit for an hour before serving or seal and refrigerate.

Relax for a while...

25 Angus Rd Mystery Creek, Hamilton 07 823 6411 info@angusrd.co.nz

www.angusrd.co.nz

WED-FRI 4.30 - late

SAT/SUN 11am - late

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Wine, Dine

& Dance

the live music, great food and wine are a recipe for a fun filled evening.

T

here can’t be many people in the Waikato who don’t have a fond memory of time spent at Vilagrads. Whether it be a relaxed Sunday lunch or unique wedding, their infamous Christmas do’s or the sensational Harvest Festival each year, Vilagrads is renowned for providing a relaxed and charming atmosphere, paired with great food and wine.

A family run business now in its fifth generation, Vilagrads builds on its history and continues to go from strength to strength. Their recently launched Wine, Dine and Dance Fridays are proving a real hit. “It’s a very relaxed and fun atmosphere, the Mediterranean platters offer a new dining experience,” says Jacob the winemaker.

Grilled Croatian inspired meat and seafood platters, perfect for groups large and small, are on offer. And with dishes like Brodetto, Nana’s squid (Lignja) slow cooked in pomodoro sauce, or Croatian lamb and pork rissole’s (čevapčići) accompanied with Nana’s braised green beans (Dali Mahune) in pomodoro sauce and seasonal side salad served with Nelda’s house vinaigrette you can feel the love and tradition flowing from the kitchen. page 14 www.nourishmagazine.co.nz

Set in their 100 year old barrel room which exudes charm and history, the Wine, Dine and Dance nights are a great way to unwind after a busy week; the live music, great food and wine are a recipe for a fun filled evening.

But Vilagrads is more than wonderful food. Their extensive range of wines from the truly unique Charminer through to ports, all of which are made on site, are available to compliment the food. “We’ve had some great nights on Port and plenty more to come,” smiles Kristian the chef.

Vilagrad Winery 702 Rukuhia Road RD2 Ohaupo www.vilagradwines.co.nz

major force; however, in some wine producing countries the introduction of different taxation levels for higher alcohol levels has forced their hand.

As the writer, I, of course, have a view on this subject. I am of the school of thought that the health benefits of lower alcohol wine are very positive. However, it is how we approach or how we deal with drinking less alcohol that raises some interesting conundrums. We could drink the same amount with a lower alcohol level: instantly we are then consuming less alcohol.

DELICATE MATTERS Asia Food Wine Matches The tastes of Asia range from the delicate to the blockbuster. Each country has its own character, regions and sub regions within countries often adding to this fantastic diversity. What works best winewise? Aromatic whites: Riesling, Gewurztraminer and Pinot Gris are all great partners. When the food is delicate, pick one that is delicate; when powerful, pick a bigger fuller wine. In the red stakes, those with a sweeter mouth feel often do best.

I don’t mean wines that are sweet. Wines that have a feeling of mouth sweetness are often dry in terms of their sweetness levels yet give an impression of sweetness due to the ripeness of the fruit used. Some Pinot Noirs fit this bill along with wines we associate with Australian Shiraz. Those in a Shiraz style, rather than a Syrah style where the big ripe fruit characters overshadow the spicier elements. Again more delicate food: Pinot Noir or softer style reds, bolder food, bolder wine.

Another way to look at the dilemma is to follow this classic adage: “Life is too short to drink bad wine.” (This of course transfers to every alcoholic beverage.) If you’d prefer to follow this course, I suggest simply drinking less of the wines you really do like.

It is the course I would personally favour: flavour intensity, complexity and weight aren’t compromised. You need a certain amount of alcohol to achieve these qualities in a wine. By aiming to produce lower alcohol versions we must ask ourselves are we removing a little of what we really like in a wine. By thinking of this new category as one that stands on its own, we can see if for what it is. The choice we have as individuals will depend on the amount we drink and what we expect from it.

“Life is too short to drink bad wine.”

Lower Alcohol Wines

The rise of the lower alcohol beverages has been a real headline stealer over the last 18 months or so. We are all being made to look at our diets and becoming much more conscious of what is and what isn’t good for us.

In New Zealand this fact alone has been the driver to try and up the quality and intensity of development into new wines that fit this ever growing category. Overseas it has also been a

There are wines or wine styles that are produced with naturally low levels, where their character and quality is enhanced, for example, Riesling from Germany and Alsace in France, Prosecco from Italy, and Cava from Spain are all lower on the alcohol spectrum. Many New Zealand Rieslings also fit this bill. It is a variety that has wonderful characters in its low percentage persona.

As a foot note: if you took part in Dry July or the earlier February version, well done. They are great fundraisers. If you really want to look after your health many experts have noted that promotions like these are great as a way of highlighting the need to give your body a rest. However, they say the best way to achieve this goal is to have two or more alcohol free days per week. In the long term this is by far the best way to look after yourself.

Henry Jacobs

www.primovino.co.nz

OUT SHINE THE REST

BOOK WITH OUR NEW STYLIST Leanne for your next cut and colour

ARE YOU BUSY DURING THE DAY? WE ARE OPEN LATE NIGHT FOR YOU Tuesday, Wednesday and Thursday 10am until 8pm and all day Saturday

e/ info@engineroomhair.co.nz t/ 07 839 5000 www.theengineroom1984.com KPMG Farmers Building, 85 Alexandra St, Hamilton Central page 15 www.nourishmagazine.co.nz

IMAGES BY LITTLE MISS ROSE

Toodles

Noodles H

anging on my office wall is a print I love. Art is subjective, but this print

by Liora Saad of Toodles Noodles speaks to me. It is of identical white sheep all facing the same way with one lone black sheep facing the opposite direction. It appears simple yet says so much. So I was excited at the chance to meet Liora and see where and how the inspiration happens.

A recent move to the Waikato has meant Toodles head office is in the picturesque and tranquil Scotsman Valley. It is here I caught up with Liora and her very friendly cats, Kate and Jack, for a coffee.

A graphic designer by trade, Toodles Noodles began with Liora’s love of gift wrap. Inspired by her Mum, who Liora says always took great effort to wrap gifts beautifully, Toodles Noodles’ paper is made of a heavier stock to ensure perfect sharp edges and folds. Liora also wanted to make her sheets larger than standard sheets of gift wrap to make them more versatile.

The name Toodles Noodles came from the sign-off Liora and her sister would use every time they wrote a letter, talked on the phone or online. So when trying to come up with a name for the company that was about sharing the joy of communication, it seemed like the perfect fit.

The collection now includes prints and gift cards, tote bags, baby wear, calendars and more.

While living in Auckland, Liora was a regular at markets which she says helped the brand take off and was a great way to talk directly to her customers and gauge what people wanted. Liora is now a regular at Little Big Market at the Mount plus you can sometimes find her at the Tamahere Market.

The move to rural Waikato also gave Liora the opportunity to work on Toodles

Her graphic prints were destined to appear on more than wrapping paper, and since Toodles Noodles inception in 2011 more products have been added.

Noodles full time, and as her range is expanding so too are the list of stockists which now numbers in the seventies and includes stores in the Netherlands, US and Australia.

Liora believes that with the internet, where you live and work is becoming less and less important. Sites like Etsy “are extremely powerful” says Liora who has had people from all around the world interested in her unique and quirky designs.

Originally from California, Liora finds inspiration from New Zealand. The colours she is drawn to are those we see at the beach or in the sunsets or when she looks out the window from her studio. Proudly made in New Zealand and eco-friendly, Liora works closely with other small businesses, like her printers in Auckland, to ensure not only quality products but ones created with love and attention.

“Quirky and cheeky but not in your face” is how she describes her designs, which include a mixture of simple images as well as graphic sayings. The most popular of these Liora says is Stay Awesome; “and I can’t for the life of me remember how that came to me”. www.toodlesnoodles.com

• The gifts you give should be as beautiful on the outside as they are on the inside! • page 16 www.nourishmagazine.co.nz

Spring at the

Waikato Farmers’ Markets Fresh, local and seasonal

NEWS for growth and we’ll see more people attending markets and enjoying locally grown produce. It’s a step the market needed to take.”

On The Move This spring (2 November) sees the Hamilton Farmers’ Market move from River Road to the Waikato Racecourse in Te Rapa.

With the sale of Sonning carpark and their lease expiring in summer, the Hamilton Farmers’ Market Trust have been actively searching for a new location. Market Manager Amanda Ratuki says that the market has been steadily growing and they needed to find a space that provided plenty of opportunities for growth.

Amanda says the racecourse is a perfect fit. “It’s an ideal spot, with multiple options in terms of set up.

As well as being picturesque, it is a space that will allow us to really grow the market. Local Lettuce Man Ian Kerr who has been part of the market since its inception says, “The move to the Te Rapa racecourse is a fantastic opportunity! It gives us more scope

The Trust know that the change in venue will mean a slight change in routine for loyal customers but are sure that the wonderful local food and produce the market offers will equate to ongoing loyalty from existing customers plus further growth that will come from having a more diverse and comprehensive range of offerings as the market stretches into its new surroundings.

Hamilton Farmers’ Market set to expand With the move to the Te Rapa Racecourse, the Waikato Farmers’ Market Trust has some exciting expansion plans, including a creative market to run alongside the Sunday

market as well as a weekly twilight market to be held on Wednesday afternoon/evenings through the daylight saving period (starting on 6 November).

Regular market goer Laura Green says, “I love my Sunday morning stroll down to the markets for fresh eggs and bread, but crossing the road has become increasingly difficult and having more produce and creative options is something I am all for.”

The creative market will feature locally made arts and crafts and provide an excellent venue for local artists.

The twilight market gives Hamiltonians another opportunity to pick up wonderful fresh local produce while also being a great place for an early dinner. Amanda says, “The twilight market is an opportunity for the market to attract more ready-to-eat vendors and maybe even become a regular early dinner date for locals.”

To find out more about the Waikato Farmers’ Market follow them on Facebook or check out their website www.waikatofarmersmarkets.co.nz

Cambridge

Every Saturday from 8am-12 noon Victoria Square

FOLLOW US

ON FACEBOOK

Hamilton

Every Sunday from 8am-12 noon 204 River Road

www.facebook.com/waikato.farmers.market

Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz page 17 www.nourishmagazine.co.nz

Local, natural and effective!

BOP company Natruél’s age replenishing range rejuvenates your skin, leaving it soft and renewed by increasing skin cell growth. UMF®15+ manuka honey helps to regenerate skin tissue and Rewarewa honey contains antioxidants to help reduce free radicals. Cold pressed extra virgin olive oil nourishes and protects your skin while cold pressed flaxseed oil restores dry skin.

Natruél’s age replenishing day lotion helps restore dry skin and reduce skin problems associated with aging, such as fine lines and wrinkles, leaving your skin silky soft and renewed.

age replenishing day lotion for normal to dry skin & suitable for sensitive skin

IMAGE BY CLAUDIA AALDERINK

Beauty

Sara’s Beauty Tip

Concerned about putting chemicals directly on your head?

Hairstylist and owner of The Engine Room Hair, Kaleb Phillippe says it is something we should all be thinking about. Kaleb points out: “We often choose natural, environmentally safe products to clean our house and wash our clothes, but then wash our hair each day with products ladened with nasties.” Kaleb is only too aware of the warning labels, protective procedures and harmful chemicals in the products most hairdressers use. But not at The Engine Room! Kaleb’s commitment to eco based, natural products while still offering the best products available in terms of colour and performance means he seeks out suppliers that have the same commitment and values he does.

No pdps, chlorides, ammonia, harsh alkaline agents, salts, metal compounds, urea or paint dyes, tri acid compounds, perfumes or synthetic copy cat essential oils.

RRP 0 $27.8 Available from Mossop’s Honey Shop 761 State Highway 29, Tauriko, Tauranga. www.natruel.co.nz

So for a stylish and safe colour or treatment make sure you give the team at The Engine Room a call on 839 5000. 85 Alexandra Street, Hamilton.

Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy. www.skinbeauty.co.nz Everyone knows that water alone is vital for life and of course our skin.

Healthy skin is reliant on good hydration levels.

However, there is a misconception that drinking two litres of water a day will keep superficial skin layers hydrated.

If your skin itself looks parched, flaky and has fine criss-cross lines you have superficial dehydration, usually caused from environmental assault, which includes pollution, air conditioning, cold wind etc.

Unfortunately this superficial dehydration cannot be addressed with just drinking your two litres of H2O a day. Our water intake will help in the dermal layers of your skin, helping it to function at the best it possibly can; however, for optimal skin health you need to be hydrating from the inside and the out. This time of year plays havoc with our skin, not only the weather change but we also tend to take a dip in our water intake leaving our dermal layer dehydrated and the cold weather sucking everything from our epidermis. So grab yourself a cup of hot water and give your dermas a drink then be sure you are using a high grade moisturiser or serum twice daily to give your superficial layers the hydration it needs to have youthful glowing skin.

To happy skin!

Sara

Interior Design

Furnishing the most impressive homes with distinct design “We have the knowledge and experience to deliver beautifully detailed and furnished spaces”

Bronwyn Turton [DINZ member] and Melanie Oliver

Shop 16, Queenwood Village, Queenwood Ave, Hamilton | p 07.855.5247 | e info@turtonoliver.co.nz | www.turtonoliver.co.nz

page 18 www.nourishmagazine.co.nz

Celebration cakes

CHOCOLATE

Celebration 1¾ cups flour 2 cups sugar ¾ cup cocoa 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 3 eggs 1 cup Greek yoghurt ½ cup oil 1 tsp vanilla extract 1 cup strong coffee

Place all the dry ingredients into a bowl and mix well. Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally stir in the hot coffee.

Pour the batter into a greased 21cm round cake tin* and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean.

Note: The batter will be very thin

which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case. * You can use a bigger cake tin but you will need to adjust the cooking time.

page 19 www.nourishmagazine.co.nz

To make this giant celebration cake, double the mixture and bake two cakes. Cut each cake in half and sandwich each layer together with chocolate buttercream icing. Then top the cake with ganache and decorate with white and dark chocolate shavings.

Chocolate Buttercream Icing 250g soft butter 6 cups icing sugar ¾ cup cocoa ¼ cup water

Celebration cakes

STRAWBERRY&

Cream Sponge This recipe is based on one from the Edmonds cookbook. If you want to make a smaller cake simply halve the recipe and bake in a 20–21cm tin which you can split in half and fill for a classic sponge sandwich.

6 eggs pinch salt 1 cup + 2 tbsp sugar 6 tbsp cornflour ½ cup + 2 tbsp flour 2 tsp baking powder strawberry conserve 500ml cream, whipped fresh strawberries for garnishing the top of the cake icing sugar for dusting Beat the eggs, salt and sugar until thick and pale, approximately 5 minutes. Carefully fold in the sifted dry ingredients. Divide the mixture between 3 greased 23cm tins and bake at 180°C for 15–20 minutes. When cooked the cakes will be coming away from the side.

Allow the cakes to cool before sandwiching together with strawberry conserve and whipped cream. To complete, top the cakes with fresh strawberries and dust with icing sugar.

page 20 www.nourishmagazine.co.nz

Celebration cakes

STRAWBERRY

Conserve

1kg fresh or frozen strawberries 1 cup sugar 1 tsp vanilla extract juice of half a lemon Place all the ingredients into a pot over a medium heat. Simmer until thick, then allow to cool completely before using.

Cheat

Use Wild Country’s delicious black raspberry and vanilla jam, made with black raspberries grown in Te Awamutu, and Tahitian vanilla. Or for a twist try their lemon or lemon and passion curd. www.wildcountry.co.nz

Fluid air roasted for a cleaner, purer, more even roast

TRY THE FIXATION SENSATION BUY AT WWW.FIXATIONCOFFEE.CO.NZ FOR WHOLESALE SUPPLY ENQUIRIES PHONE 021 526 816 FIXATION COFFEE ROASTERY & ESPRESSO BAR, 10 DIVE CRESCENT, TAURANGA page 21 www.nourishmagazine.co.nz

SPRING HERBS Learn how to grow, cook and treat common ailments with herbs this spring. Melissa, our resident gardening expert, bronwyn from the herbal dispensary in raglan and nourish editor vicki have joined forces so you can get the most out of herbs in your garden this season.

FENNEL There are two main varieties of fennel – herb fennel, grown for its feathery leaves and divinely liquorice-scented seeds, and bulb fennel, grown for its bulbous edible stem. Both varieties need full sun and well-drained, fertile soil. Be prepared for fennel to grow up to 1.5m tall and don’t over water it or it may end up with root rot.

A really versatile herb in that its bulb, leaves or fronds and seeds all have their culinary uses.

Thinly sliced, the bulb is a wonderful addition to coleslaw and other salads. It can be roasted or turned into a puree.

The delicate fronds make a wonderful garnish and add a delicate flavour perfect for seafood.

The seeds are an essential spice in Indian and Middle Eastern cuisines.

Fennel seeds are used in herbal medicine: Main actions are as a carminative, soothing to the digestive tract. They are also used to promote milk flow during breastfeeding. Fennel is often found in digestive teas and can be used for gripe water, colic, flatulence, indigestion as well as mild coughs

SAGE Sage is a perennial, evergreen shrub with a woody stem, greyish leaves and flowers of a blue/purple hue. It's a hardy plant hardy plant which can tolerate fairly harsh conditions, so make sure it is in a well-drained area of your garden, in full sun. After flowering, prune sage back by nearly half to prevent it from becoming too woody and to improve leaf growth.

Although the leaves look tender and delicate, sage is a hardy herb in that it is best cooked as opposed to served raw. Fry sage leaves in butter for a delicious easy sauce to serve over pasta or pork chops. Add to stuffing for lamb, pork or chicken.

The leaves can be easily dried giving you sage for the whole year.

Sage has an antiseptic and astringent action and is beneficial for the respiratory tract: make a sage tea from 2-3 fresh leaves per cup of water add some honey, this is a very traditional use for sore throats, mouth ulcers, tonsillitis. A fresh leaf rubbed onto your teeth makes perfect teeth cleaner. Sage is also used to reduce sweating—in menopause for example. Caution: not to be used during breastfeeding or lactation. page 22 www.nourishmagazine.co.nz

TARRAGON Tarragon is very easy to grow from a root division in spring and I would call tarragon a semi-hardy perennial because if your summer is sweltering, it will need some shade during the middle of the day and to make sure it survives winter successfully, it needs a cosy bed of mulch.

With a distinct aniseed flavour, tarragon is the herb that turns hollandaise sauce into a Béarnaise and is classically paired with steak. Tarragon also goes well with chicken. But be sure to look for French as opposed to Russian tarragon as it has a superior flavour.

Often hard to find fresh, when you do I suggest stocking up and freezing. Frozen tarragon has superior flavour to dried versions.

Tarragon is not really used medicinally, although like other slightly bitter herbs it can help to stimulate the liver and aid digestion, a chewed leaf can numb a toothache.

ROCKET A well-drained and sunny spot in your veggie garden with compost dug into the soil is a perfect place to grow rocket.

Easily grown from seed, simply sprinkle on the prepared area, cover lightly with seed-raising mix, press gently down and keep the area moist. Sowing seeds every couple of weeks will mean you’ll have a continuous supply but don’t let it dry out or it will bolt to seed. My last tip is to trim rocket back hard when it’s between 6 – 8 weeks old, this will encourage fresh, new growth.

Also known, especially in America, as arugula, rocket is a peppery salad leaf that is hardy enough to handle some heat. The peppery flavour of rocket means it pairs well as a contrast to many foods, the classic being tomato, Parmesan and balsamic. I particularly like rocket on top of pizza and tomato based pastas. Use where you would spinach, in frittatas, stirred through risottos and so on.

Use as a bitter green adding it to salads to promote digestion, enhance liver function and increase the nutritional value of a meal. Has vitamin B, K, folic acid, iron, calcium and magnesium and for best nutritional value should be eaten raw.

ILLUSTRATIONS BY BRON ALEXANDER

page 23 www.nourishmagazine.co.nz

Canapes and entertaining tips...

I love the word canapé, it’s a holiday word and sounds quite elegant.

Canapés represent relaxation, good wine, friends and occasions.

What’s not to love?

The hardest part about serving canapés is presentation, the plate often looks empty or untidy after a few have been taken.

Serve them on smaller plates and have replenishments handy, have the dips in smaller bowls and swap them over with a fresh one straight from the chiller before it looks too messy. Family and guests can assemble their own canapé, just choose your props carefully. I have used black slate boards, everything looks great on them and I have tracked down these fantastic little weck jars which I just love; they are perfect for all portion sizes, for storing in the chiller and just a little more visually exciting than other jars I have come across. Plus you have two options for the lid; glass clips or plastic airtight.

Here are two recipes perfect for the jars; for those spontaneous moments when guests turn up, and great to have ready in the chiller at the beach.

Smoked Fish Pate This fish pate recipe is a real gem; it is a great way to showcase your catch, smoked marlin, snapper or tuna. If the fish aren’t biting I sometimes use a some good quality bottled tuna.

150g cream cheese 100g sour cream 2 lemons, zest & juice 2 tsp capers, chopped 4 tbsp finely chopped spring onion cracked pepper 200g smoked fish or a mix of fresh & smoked fish

Method 1 Soften the cream cheese by mixing with a wooden spoon till smooth.

2 Stir in the sour cream, lemon, capers, spring onion and cracked pepper.

3 Lastly, fold through the fish. Do not over stir the fish or it will have a curdled texture.

page 24 www.nourishmagazine.co.nz

Y-not Deli’s Liptauer Cheese Jutta Sterritt gave me this recipe when we first opened RK. For those who remember the Y-not Deli in Te Awamutu, they will surely remember this Liptauer. We have had so many requests for this on our catering menu. It is a little bit famous in our town! This is a perfect dinner party gift, served in the little weck jars with some of Vicki’s healthy crackers.

600g cream cheese 250g butter 190g sour cream 1½ tbsp small capers with juice ¼ cup gherkin juice 1½ tbsp good quality paprika ½ cup finely chopped onion salt & pepper 1 tsp caraway seeds

Method 1 Gently soften the cream cheese and butter by mixing, do not let it warm up while you do this or it will split and take on a grainy texture.

2 Add the remaining ingredients.

3 Evenly fill your jars and set in the chiller.

4 These can be topped with a thin layer of paprika.

There are lots of tasty crackers available now. Try Vicki’s healthy crackers on page 96 of The Nourish Cookbook, these can be made into any shape before baking. I also like bruschetta, a good baguette cut very thinly on an angle and brushed on both sides with salty olive oil, pop it into a slow oven till it is crispy all over (do not colour it). These can be stored in an airtight container for up to four weeks, and look great on a platter or cheeseboard.

Raymond’s Horseradish and Rum Baked Salmon Raymond has been taking BBQ classes at Red Kitchen and this is his recipe. It is an absolute hit and can be served whole for social eating or flaked onto a bruschetta with micro greens and fried capers for an occasion. We also cook this on the BBQ, or for the pro try cooking it on the Weber.

1 side of salmon, skin on & boned 2 tbsp dark cane sugar 1 tbsp dried capers For the paste 2 tbsp rum ½cup best mayonnaise 2 tbsp wholegrain mustard 2 tbsp horseradish zest 2 lemons ground black pepper 1 tsp dried dill

Method 1 Preheat oven to 180°C. 2 Make some cuts lengthways down the salmon. Place on baking paper on a flat oven tray.

3 Mix all the ingredients for the paste and cover the salmon, filling in between the cuts.

4 Sprinkle the top with dark brown sugar and capers.

5 Pop into oven and cook for approximately 15 minutes. Take out and rest.

6 This should be nicely caramelised on top and ready to serve; flake the salmon onto bruschetta and enjoy with your favourite glass of bubbles!

them while friends sit around and enjoy them hot from the pan. We serve them with smoked salmon, horseradish cream and champagne. (Or a new favourite, St Claires Gruner Veitliner, a “new to NZ” grape variety that will impress the Sauvignon lovers.) These also go well with Raymond’s salmon. This is a great recipe if you have a “social kitchen”.

150ml warm milk 150g strong flour salt ½ tsp sugar 2 free range eggs separated & at room temp 4g dried yeast 100g sour cream at room temp 25g butter

Method 1 Heat the milk till warm to touch, add yeast and sugar, let it rest for 5 minutes 2 Mix the remaining dry ingredients in a bowl.

3 Add the sour cream and egg yolks to the milk, stir into the dry ingredients.

4 Let the batter sit in a warm place till it doubles in size.

5 Whip the egg whites to soft peaks.

6 Fold the egg whites through the mix very gently, let it sit for another 20–30 minutes in a warm place till it gets the volume back. This is a great time to pour your wine.

7 Heat a little oil in your frypan and spoon the mixture in, browning slowly on one side before flipping it over.

8 Serve straight from the pan! These are a real treat!

Horseredish Cream

Blinis

1 cup sour cream ¼ cup good quality horseradish pinch salt

I had to add blinis to the spring entertaining edition. These take a little time, but are very worthwhile. Mathew and I make them at the beach and cook

1 Mix and pop into a couple of nice little weck jars that you can store in the fridge and use on your platter.

SKIN BEAUTY & DAY SPA Using natural and certified organic product, our therapists at SKIN will give you a treatment of pure indulgence.

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 25 www.nourishmagazine.co.nz

Quick ideas to keep on hand Herb and spice mill dips. Just add mayo and sour cream and you have some sensational dips and sauces.

Panetone savouries, made with real butter and straight from the freezer. A must to have on hand.

Dukkah, tasty and a good shelf life.

All you need to add is olive oil and bread.

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

The team at Rocket show us

IMAGE BY CLAUDIA AALDERINK

1

Firstly put filter in cap and rinse with hot water to remove any papery flavours.

T

he Aeropress is an ingenious brewing method and a favourite of the folks at Rocket Coffee.

It’s fast, easy to clean and brews a consistently great cup. It is perfect for travelling as it takes up little room and is (almost) indestructible. There are many different ways of using the Aeropress; however, the Rocket method is as follows:

2 Place plunger into Aeropress just below the number four, then turn the entire Aeropress upside down.

3 Grind 14g of fresh coffee to a medium grind and add to Aeropress.

IMAGE BY CLAUDIA AALDERINK

4 Add 200ml of filtered water just off the boil and give it a little stir. Brew for approx. one and half minutes.

5 Twist cap onto Aeropress and turn right way up on top of your cup or jug. page 26 www.nourishmagazine.co.nz

6 Slowly press coffee through unit all the water has been used, a hissing sound will indicate when you can stop applying pressure.

You will need

• Coffee grinder • Scales and timer • Fresh coffee • Filtered water, just off the boil • Aeropress • Paper filter • Sturdy jug

7

Invented in America in 2005, the Aeropress is a unique brewing method which gives a rich coffee with low acidity and bitterness.

The ground coffee is totally immersed in the hot water, then gentle air pressure is added, resulting in a fast and extensive extraction that produces a full flavoured coffee.

Enjoy

Note: the Aeropress coffee will be a little bit cloudier but the sweetness will shine through.

Visit the team at Rocket (302 Barton Street) for all your coffee needs, from freshly roasted beans to coffee making equipment, or simply a caffeine fix. www.rocketcoffee.co.nz

Changing your diet as the weather warms helps your body adjust to the change of seasons, keeping you balanced and your immune system healthy.

But don’t rush it, continue to eat cooked nourishing foods, while gradually adding in more salads and cleansing herbs.

• Dandelion leaf, add to salads for its bitter taste to stimulate the digestive system.

• Milk thistle as tablets or tincture to nourish, support and protect the liver. Milk thistle also helps reduce seasonal allergies.

For help with a personal detox or reducing seasonal allergies please contact our qualified practitioners. page 27 www.nourishmagazine.co.nz

OUR Amateur Chef Cook Off It started with a crazy idea: could we recreate the excitement and drama of a reality food show in real time?

I admit I watch my fair share of food TV and particularly enjoy a British show where two contestants convert their homes into restaurants for the night and their diners pay what they think the meal was worth. I loved the idea of two cooks competing head to head, having paying customers judge while experiencing how hard it is to cook for a restaurant full of people.

When Haley from Punnet Cafe came on board, it was all go. Punnet was the perfect venue as we could take over at night when they are normally closed.

The fact they were in the middle of some major renovations would just add to the excitement! Now all we needed were the contestants.

We put the word out on Facebook and had several great applications, but two stood out. Kylie Simpson described herself as “a little pocket rocket who is passionate and

dedicated, is driven to strive for excellence in whatever I set my mind to”. While Michelle Mourits described her cooking as “fresh, healthy, seasonal, quirky and orientated around sharing”. What was clear was both Kylie and Michelle had a passion for cooking while loving to push their skills and try new things.

So after a couple of meetings to plan menus and discuss logistics, our amateur chefs, each with a helper, were all set for the big night.

Kylie says her menu was based around her lifestyle and the way she likes to eat. “I am very fortunate to have access to and use a variety of game and seafood products.”

Kylie went to great lengths sourcing the exact ingredients she wanted for her dishes, from the Gem fish from Hawke’s Bay Seafood to the Pokeno Bacon she wrapped it in. The Hawke’s Bay Farmers’ Market provided a few artisan touches

like the aromatic smoked mushrooms and the tamarillo preserve.

Her entrée of Raukumara red venison tortellini with marrow cream foam, wine barrel smoked mushroom shavings and tamarillo preserve used Raukumara red venison which Kylie believes is the best wild venison available. “When sourced correctly, wild game provides the greatest depth of flavour and this is what I was after in my tortellini entrée.”

To finish, Kylie’s dessert was a lemon and raspberry cronut with a vanilla bean gelato made by Alessandro at Caffe Centrale (Alma Street, Hamilton).

Michelle says her menu “was based on seasonal produce and shows that, with a bit of love and creativity, you can turn every day ingredients into something with a wow factor.”

REFUEL

HANZ 2014

Best Cafe FINALIST

Come in and refuel The Avantidrome | Te Awa River Ride | The Skills Park

Revolve Cafe, The Avantidrome, Cambridge

OPEN mon - fri 7.30 - 4 sat + sun 8.00 - 4

page 28 www.nourishmagazine.co.nz

To start, Michelle prepared crispy tempura calamari with Israeli couscous, roasted baby beets, sango greens and herb crème fraiche. This was followed by Silver Fern Farms seared lamb medallions with pumpkin puree, kumara and a mozzarella croquette, glazed beans and a Central Otago Pinot jus. And to finish was a Whittaker’s chocolate and mandarin tart with citrus mascarpone, poached mandarin compote and an almond and macadamia toffee praline.

I am sure both contestants will admit that when entrée’s started to go out reality set in. In hindsight, both would have made a few changes to help make service easier.

While Kylie was still frantically rolling pasta as entrees were being fired out, Michelle was discovering how hard it is to cook calamari for 35 people perfectly.

Michelle says, “We both underestimated the pressure we would be under during service to ensure consistent dishes are sent out.” Luckily, helping our novice chefs was the cool calm Josephine Blake.

In addition to each chef’s helper, Michelle had her workmate Kieran and Kylie her partner Josh, Josephine was there to keep them on track and got her hands dirty on several occasions to ensure the guests were all fed.

With mains served, Michelle was in the lead. Her choice of lamb, a Kiwi favourite, proved a wise choice, but the reoccurring comments were for her pumpkin puree.

One person said “most delightful creamy mash I have ever had!” another “pumpkin was great and I normally don’t like it.”

Our restaurant guests were the judges, indicating how much they would pay for each dish while also leaving comments.

It was clear we had a few Manu fans with the request for “more sauce” being a common comment.

A huge thank you to: Haley and the team at Punnet for all their hard work putting the night together.

Mark Bunting our entertaining MC on the night.

Thanks to Kitchen Things Hamilton for the generous grand prize of a $1000 voucher.

Silver Fern Farms for the delicious lamb.

By dessert we had two exhausted chefs but a roomful of very happy diners.

Michelle’s chocolate and mandarin tart sealed her victory and although it looked very rich, it was in fact very balanced and light.

Both our brave contestants did an amazing job and should be congratulated!

I’d be keen for an invite to theirs for dinner any day of the week! Kylie, gracious in defeat said, “Some things on the night didn’t go my way but I was lucky to have my cool, calm, collected partner Josh there with me to encourage me on.”

Michelle says she would do it all again in a heartbeat, and we may just take her up on that and do it all again next year.

page 29 www.nourishmagazine.co.nz

Check out

Make sure you check out www.dinnersonthetable.co.nz Josephine’s latest project. You will also find her at the Hamilton Farmers’ Market on Sunday mornings.

e g u Ro the

n e e r g new

Many of us care about our impact on the environment and take steps to minimise our household impact. This could be in our choices of cleaners, through to recycling and composting our waste, or our choice to eat free range and fair-trade foods. These are all conscious decisions and efforts we make that often prove more expensive and difficult than if we were to be blind consumers.

H

ave you ever thought that making similar choices as a business owner could prove even more difficult and costly? Or have you ever wished that you could eat out or spend your money with businesses who take your beliefs and choices just as seriously as you?

Conscious Consumers is an organisation that started in Wellington in 2010, launching in the Waikato in 2012. A business accreditation programme, Conscious Consumers helps hospitality businesses be more environmentally page 30 www.nourishmagazine.co.nz

aware and at the same time allows these businesses to prove they are doing the right thing for their customers through a badge system.

Conscious Consumers awards badges for different areas which prove that the particular business has been audited and is in fact using free range eggs or recycling their waste. Without such accreditation and auditing, consumers may be either unaware of the extra efforts the cafe may be taking or unfortunately even fooled by deceitful operators.

Cambridge cafe Rouge joined Conscious Consumers about a year ago. Coowner Alana MacKay says, “Conscious Consumers fits with what we were doing.”

Alana and husband Phil opened Rouge in 2009, and once they had their systems in place and were happy with the great food and service they were able to provide they started looking at ways they could incorporate their beliefs and what they did at home within the business.

Phil says much of what they do is based around their own belief systems and values, so it is a natural extension to include them in the business. The couple are thankful to Conscious Consumers as they have made what is often a difficult task a little easier. Phil says trying to find reliable suppliers can be hard. “Conscious Consumers have helped find suppliers and approach others to encourage them to help.”

Both agree that choosing to implement such systems and practices results in added costs and time. “But I think it’s worth it,” says Alana. Phil agrees and says that the motivation was never about selfpromotion, just simply doing what they COOKING

REFRIGERATION

DISHWASHERS

thought was right and contributing where they could.

A quick look out the back and you can see the effort the Rouge team go to. Beyond using free range eggs and recycling, Rouge are going the extra mile in so many different ways. They collect bottle tops for the local Lions Club who donate them to the Kidney Kids Foundation who in turn raise money from recycling them. (www.lionsclubs.org.nz/What-Do-WeDo/Projects/KanTabs.) All the paper waste and coffee grounds are taken to the Cambridge community gardens to be used as compost. Every month, Phil and Alana match the tips given by happy customers and this goes to a local charity.

The team’s efforts were recently recognised when Rouge won the Excellence in Sustainability Award at the Waipa Business Awards.

Rouge Cafe 11 Empire Street, Cambridge 07 823 9178 info@rougeempire.co.nz 7:30am-4pm: 7 days

LAUNDRY

KITCHENTHINGS.CO.NZ

APPLIANCES COME FIRST

BOOK A DEMONSTRATION

EXCLUSIVE COOKING EVENT

Great kitchens are designed around great appliances. Our specialist staff can help you choose the best solution for your cooking and entertaining requirements, with over 350 kitchen and laundry appliances on display.

The world’s leading brands at New Zealand’s best prices.

Experience the latest appliances with in store demonstrations in our Cooking Theatre. Learn about the latest cooking appliance technology which includes premium brands of combi steam ovens, pyrolytic ovens and induction cooktops.

Come instore and meet Karena and Kasey Bird, 2014 winners of MasterChef NZ, as they demonstrate recipes from their new cookbook due out next year. The talented sisters will share their food philosophy and some of the culinary lessons learned while on the show.

Contact us today or register online to book your complimentary demonstration.

6pm Thursday 16 October 2014 Tickets are only $45, from kitchenthingshamilton.com Be quick - limited spaces available

HAMILTON 11 Maui Street, Te Rapa, Hamilton 3200

Phone 07 850 9040

facebook.com/KitchenThingsHamilton

THE LARGEST RANGE OF PREMIUM COOKING APPLIANCES IN NEW ZEALAND page 31 www.nourishmagazine.co.nz

How to Butterfly

a Leg of Lamb 1

2

Using a sharp boning knife, place the lamb on a non-slip chopping board, then carefully run your knife along both sides of the thin shin bone to release the flesh.

When you hit the femur bone, continue to run the knife down the bone and then repeat on the other side of the femur to release the leg bones from the flesh.

3

4

To make sure the lamb cooks evenly, it needs to be more or less the same thickness all over. With your knife lying flat on the meat, slice horizontally into the thickest part of the lamb until you get about two-thirds through. Open it up like a book and the leg should be almost equal thickness all over.

Note

There are two sizes of lamb legs available, with and without the chump. The process is the same for the leg with the chump on, you just need to remove the hip bone as well.

Score the skin ready for your favourite seasoning or marinade.

Did you know that on the bone it is called the chump and off the bone it’s called the rump.

page 32 www.nourishmagazine.co.nz

• BBQ’d Greek Lamb Leg • 1 butterflied leg of NZ lamb 4 garlic cloves 4 tbsp olive oil zest & juice of a lemon 2 tsp dried oregano salt & pepper Finely chop the garlic into a paste and mix with the olive oil, lemon juice, zest and oregano. Season with a little salt and plenty of pepper. Place the lamb in a non-metallic dish along with the marinade. Massage the marinade all over the meat and leave the lamb for at least 1 hour at room temperature, or 3–4 hours in the fridge.

Cook the lamb on the BBQ for 15 minutes on each side for meat that is pink, or 20 minutes on each side for well done. Or cook in a 200°C oven for 30–35 minutes for medium or 45 minutes for well done. Leave the meat to rest for 10 minutes before carving.

Serve with my take on a Greek Salad.

• A Twist on Greek Salad • 1 punnet of cherry tomatoes or 6–8 vine ripened tomatoes 1 Lebanese cucumber or half a telegraph cucumber ½ capsicum ½ red onion olives large handful of fresh basil or oregano large handful of Italian parsley pinch of sumac juice of 1 lemon 2 tbsp extra virgin olive oil 2 big handfuls of pita crisps 200g halloumi Cut the tomatoes, cucumber, capsicum and onion into similar size pieces and place in a large bowl along with the chopped herbs and olives. Toss with the olive oil, lemon and sumac and season with salt and pepper. Allow the salad to sit at room temperature for an hour.

Just before serving, fry slices of halloumi and toss through the salad with the pita crisps.

Leftover lamb is perfect on pizza the next night.

Or alternatively, sandwich two tortillas with some hummus, Wild Country onion marmalade, rocket and feta and grill in a sandwich press.

Onion Balsamic Marmalata is a must for your pantry.

The slow cooked intense flavour profile goes with any dish including meats, cheeses, pizza and burgers.

W I L D C O U N T RY

Tip

local

tastes better For enquiries phone 07 829 7102 | To order or find stockists visit www.wildcountry.co.nz.

Follow us on Facebook for recipes. page 33 www.nourishmagazine.co.nz

• Lamb Flatbreads • 2 tsp yeast 1 cup warm water 4 cups flour 3 tbsp olive oil ½ tsp salt 1 tsp salt ⅓ cup natural yoghurt Place all the ingredients into a bread maker and set to the dough cycle.

If you don’t have a bread maker, dissolve the yeast with the warm water along with the sugar and leave for 5–10 minutes.

In a large bowl, mix the flour and salt before adding the yeast, olive oil and yoghurt. Mix until the dough comes together then turn out onto the bench and knead for 10 minutes.

Place the now soft, pliable dough into a greased bowl, cover with cling film or a damp tea towel and place in a warm place until the dough doubles in size.

While the dough is proving make the topping.

1 onion 2 cloves garlic 2 tsp ground coriander 2 tsp paprika ½ tsp cayenne pepper ½ tsp allspice salt & pepper 2 tbsp tomato paste 1 tomato 500g lamb mince pinenuts feta fresh coriander

In a pan, sweat the chopped onion and garlic in a little oil. When the onion is translucent add the spices and mince.

Cook for 5–6 minutes until the mince is browned. Add the tomato paste and chopped fresh tomato. Stir well and cook for another 5 or so minutes. Check for seasoning and set aside.

Divide the dough into 4–6 even pieces and roll these out into oblong shapes with the dough being about ½cm thick. Place on a lined baking dish before dividing the lamb mince mix over the dough. Scatter each flat bread with pine nuts and crumbled feta then bake in a hot oven (200°C) for about 20 minutes or until the bread is golden brown around the edges.

page 34 www.nourishmagazine.co.nz

Slice and serve garnished with chopped fresh coriander and if you like, a drizzle of hummus and natural yoghurt mixed together.

This is a twist on the Indian classic.

Make the sauce ahead of time to pour over grilled meats; lamb, chicken and beef all work well.

Accompanied with a salad and naan bread you have a great quick meal.

• Lamb Cutlets with Korma Sauce • ¼ cup blanched almonds ¼ cup raw cashews 1 onion 2 cloves garlic 2cm piece of fresh ginger 1 tsp turmeric 1½ tsp garam masala 1 tsp fenugreek 1 cup tinned chopped tomatoes 1 tsp brown sugar 1 cup natural yoghurt ½ tsp salt lamb cutlets, 4–6 per person

Soak the nuts for 30 minutes.

Place the onion, garlic and ginger in a food processor and whizz so they are all chopped very finely. Heat a little oil in a pan and sweat the onion, garlic and ginger for 3–4 minutes over a low heat. Add the spices and cook out for another 2–3 minutes.

Add the tomatoes and sugar, stir well and continue to cook for 5 minutes before adding the yoghurt and salt. Simmer over a low heat for another 5 minutes.

Drain the nuts and add them along with the sauce into the kitchen processor and blend until smooth.

Set the sauce aside to be reheated when you are ready to serve.

Season the lamb cutlets generously with salt and pepper and then sear on a hot grill or BBQ for 2 minutes on each side.

Allow the lamb to rest before serving with the korma sauce.

OPEN EVERY SUNDAY FOR LUNCH

Sit back, relax and enjoy an exquisite Mediterranean banquet with award winning wines. New outdoor courtyards and play area for the children. Take a tour through our historic wine cellar.

Book now! Call 07 825 2893 or visit www.vilagradwines.co.nz or like us on Facebook page 35 www.nourishmagazine.co.nz

- Essential ingredients Sumac

Sumac is derived from a berry grown around the Mediterranean and Middle East. In autumn, the clusters of red sumac berries are harvested before they are fully ripened, then dried and crushed into a deep crimson coloured powder.

Sumac has an aromatic, sour fruit flavour which brings out the flavour of many of the foods it is added to, much like salt does.

It’s used in many Middle Eastern dishes as a way of introducing a sour flavour much

like lemon, tamarind or vinegar would in other countries.

Used in a dry rub or marinade, especially on chicken and fish or added to yoghurt and various dressings, sumac is a wonderful versatile spice.

Can’t find sumac?

Head to Dante’s Fine Foods on Duke Street, Cambridge or go to their online store www.dantesfinefoods.co.nz

Garlic

New season New Zealand garlic is harvested in December, meaning the stock available in spring is nearing the end of its life. Cheap imported Chinese garlic is bleached and often sprayed with chemicals to stop it from sprouting and should be avoided. But by spring our garlic is nine months old and it may be starting to sprout. New Zealand garlic that may have started to sprout is still preferable to Chinese garlic, simply cut in half and remove the sprout before using.

Dry Yeast

enjoy what you have

Granular or the consistency of cornmeal, dry yeast generally needs to be dissolved in warm water to be activated. Instant active dried yeast was invented for the use in bread machines and is milled into a finer consistency so

that it doesn’t have to be dissolved in liquid. Yeast is a live organism so it is recommended you keep it in the fridge to preserve its shelf life.

If your bread doesn’t rise like you expected, check the expiry date on your yeast.

EAT | SHOP | ENJOY

Punnet 07 838 1901 Country Providore 07 859 1380 337 Newell Rd, Tamahere, Hamilton Open 7 days page 36 www.nourishmagazine.co.nz

Who are you being?

Personal development has been a longtime passion of mine and really started for me after a head-on car accident when I was 20 in which I nearly died. From that moment onwards, I began my journey of looking at who I was and where I wanted to go. It has been a fascinating experience so far and I continue to look, learn and navel gaze!

I launched a new ‘Women’s Inspiration’ series recently with the idea to give women a bit of fertiliser for their souls (please don’t think I’m excluding men but women seem more hungry to learn about personal growth!). We can all do with a little bit of fertiliser and I implore you to look at how you give this to yourself and others every day. We must feed our minds and make conscious choices about how we manage our thoughts, energy and focus; otherwise the constant demands, negativity and distractions of each day will take over.

Through my personal development coaching business and my

communications, I try to stir some emotion within you so you are inspired to go away and begin to think about and understand yourself: what you want to achieve in this lifetime, what drives you, and how you can push past your selflimiting beliefs and behaviours, and of course fears. How do you become a more powerful, connected version of YOU?

The pace of change in life is faster than it has ever been—this is the new normal in which we live, play and work.

If we stand still we will get left behind.

Working on our personal and professional development throughout our life is incredibly important and we should be continually looking at ways to develop and grow for both personal and career advancement and enjoyment.

• the self-limiting beliefs and behaviours we hold ourselves back with; and • FEAR!

Accept responsibility for your life and the person you are being. Understand that it is you who will get you where you want to go—no one else!

If you’d like to receive fortnightly “Open the Door” personal development inspiration, totally free, then sign up on my website www.SueKohn-Taylor.com or send me an email at sue@kohn-taylor.co.nz

I believe that the three biggest factors that hold most people back from achieving what they want to achieve in life are: • not truly understanding who you are and what drives you;

Spring at last Spring at last; how I have looked forward to its return. There is nothing more uplifting than a clear brisk sunny morning to motivate me to get outside and be active. And I hope many of you share my feelings in regard to the joy of spring.

If you have been more sedentary over winter make sure you take a sensible and progressive approach to your return to exercise and other leisure pursuits.

There is nothing more frustrating than being limited by an avoidable injury by starting unaccustomed activity too strenuously or excessively.

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

It is often the case that the area of the body where an injury is sustained is in fact already compromised and was therefore predisposed to injury. The human body is fantastic at compensating for dysfunction, allowing us to go about our daily lives relatively unimpeded. Until the day when we have accumulated enough dysfunction or exposed ourselves to enough smaller repetitive strains or one large strain that our ability to adapt is overwhelmed and symptoms ensue.

In light of this, I recommend coming in for a once over by one of our great team of osteopaths. They have the ability to treat an existing injury and will also increase your chances of staying injury free over the coming year. By assessing your whole body and identifying areas of compensation and dysfunction they will help to prevent an injury, helping you to have a pain free and enjoyable spring.

If you’d like to know more about how osteopathy may be able to help you, please feel free to contact the Osteopathic Clinic either by phone 07 853 9699 or email info@osteopathy.net.nz

Damian Kitcheman

One of eight great osteopaths at the Osteopathic Clinic (Hamilton & Raglan)

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

EVENTS

17-23 NOVEMBER 2014

Waikato A&P Show NZ Garden & Art Festival

Katikati, Tauranga, Mount Maunganui, Te Puke

Ninety-five attractions on the Garden Trail and a myriad of exhibitions, installations and events, including The Lakes Expo Pavilion, a Speakers and Workshop series and a Sculpture Symposium. Tickets from ticketek.

17–23 November www.gardenandartfest.co.nz

Waikato Home and Garden Show 2–5 October Claudelands Event Centre, Hamilton www.waikatohomeshow.co.nz

31 October–2 November Claudelands Events Centre, Hamilton www.waikatoaandp.co.nz

Women’s Inspiration Series Presented by Sue Kohn-Taylor, Personal Development Coach

The “Women’s Inspiration Series”™ is for all levels of professional/working women as well as those currently not active in the workforce who share the desire for personal growth and self-development.

The “Women’s Inspiration Series”™ will inspire and deliver the actual opportunity for attendees to spend more time on their self-development, so they can reach their true/real potential and enjoy life while dealing with everyday issues and challenges. To become a more powerful connected version of “YOU”.

Next event: Wednesday 8 October, 5–7:30pm.

To reserve your place and receive further information please email: Sue@suekohn-taylor.com

Karena & Kasey at Kitchen Things Meet 2014 Master Chef winners Karena and Kasey Bird at Kitchen Things as they talk about their experience on Master Chef and share a couple of their favourite recipes you can expect to find in their cookbook which will be out next year.

Thursday 16 October, 6pm Tickets are $45.00pp from eventfinder. www.kitchenthingshamilton.com/ events

Te Kowhai Market Day Saturday 1 November 9–2pm, Te Kowhai Village Hall opposite the school.

Wild Country Open Day

Samples, sales, gift hampers; come and stock up for summer holidays and get your Christmas shopping sorted.

Saturday 6 December 9–3pm.

362 Horotiu Road, Whatahata

ENJOY YOUR MEETING OR CONFERENCE WITH A STUNNING VIEW & TOP NOTCH COFFEE! 7.30am - 3.00pm

Come explore our brewing station complete with Cold Drip, AeroPress, V60, Chemex & Syphon – we’ll spoil you rotten in The Land of... Milk & Honey!

Community•Inspire•Give• page 38 www.nourishmagazine.co.nz

NOURISH DIRECTORY

Relax

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Come in & relax today

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Experience a friendly family environment with excellent service, great food and coffee.

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Enjoy

Local

Shop

Wonderful spring produce available every week at the

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

WAIKATO FARMERS’ MARKETS

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.co.nz | ph 07 8393139 TOU

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