Issue no. 16, Winter 2014
Get the most from oats
Let’s go shopping
Fresh local flavour
page 1 www.nourishmagazine.co.nz
Intro Issue 16
Welcome paying customers who will ultimately judge whose dishes were the best. If you are a fan of Master Chef and My Kitchen Rules this will be a night you won’t want to miss! For more details on being a contestant or a customer go to www.nourishmagazine.co.nz/events.
It’s very easy during winter to hibernate. This winter we want to inspire you to create an excuse to throw a party. France’s national day, Bastille Day, falls in early July making for a convenient excuse to get in the kitchen and have a go at some classics like Confit Duck (see the recipe on page 31). Once you start thinking of a reason there are many, from American Independence Day on 4 July through to mid-winter Christmas celebrations or even Selaks National Roast Day. And for those who think they are pretty good in the kitchen, we have the ultimate dinner party challenge for you! Punnet Cafe and Nourish have teamed up to bring you a fun filled night on 8 August where two local amateur cooks will design and cook a three course meal to
Winter is a great time of the year to revel in comfort food. On page 8 Megan from Red Kitchen shows us some delicious old fashioned puds to try. And on page 36 we have a step by step guide on making your own rough puff pastry, as the colder temperature makes winter the best time to make your own pastry. And once you have gone to the trouble to make your own pastry we have some delicious pie recipes on page 38. Enjoy!
Tantalise your taste buds with ‘Martin Pouret’ vinegars The French 'Martin Pouret' raises their vinegar to the rank of excellence using ancestral know-how of the traditional manufacturing process. The range includes: • Red Wine Vinegar • Balsamic Vinegar • Sherry Vinegar • White Wine Vinegar • Normandy Apple Cider Vinegar • Raspberry Wine Vinegar • Tarragon Vinegar 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, Henry Jacobs, Kate Underwood, Deborah Murtagh, Megan Coupland, Melissa Spargo Photographers Claudia Aalderink, Vicki Ravlich-Horan Illustrator Bron Alexander Cover Fiona Hughes and Jani Shepherd ISSN 2324-4356 (Print) ISSN 2324-4364 (Online) Advertising Enquiries Bay Of Plenty Region: Melissa Spargo email@example.com 021 209 7286 Waikato and National Sales Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537 Feedback firstname.lastname@example.org Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (4 issues)
Contents 04 Vic’s picks 05 Waikato
06 Waikato news 06 Out and about with Nourish
07 Nourish Magazine’s
amateur chef cook off
08 Sweet winter 10 12 14
Contributors Fiona Hughes and Jani Shepherd Fiona and Jani are two Kiwi girls based in Auckland married to boys that were raised in France. Together they share a love of food, good living, creating, gathering and collaborating on commercial and creative projects.
Jani and Fiona love nothing more than to portray everyday objects in simple but naturally beautiful ways, from real life to still life.
It was food that bought the pair together—they met at the Pine Harbour FRESH MARKET, the weekly gourmet market Fiona launched back in 2009 in South Auckland. “We curate our recipes around what is seasonally available and only put together what we and our friends and families enjoy eating—good honest food that looks and tastes great,” Fiona says. “The work we produce is very multi-faceted. Fiona and I find ourselves in the middle of a paddock shooting for commercial clients one day, to building a DIY project or testing and creating recipes for our regular magazine contributions the next,” says Jani. Fiona is no stranger to the Waikato, having grown up in Tamahere. Hamiltonians will know her as the original designer behind The Country Providore retail concept.
Together with Jani, Fiona is utilising her design skills to produce a range of products featuring Jani’s emotive photography of their creations under their brand Gatherum Collectif that will launch this coming summer.
To view more of their work go to www.gatherumcollectif.com
Congratulations Heather Nelson – the winner of the Kitchen Aid Kettle from our Autumn edition.
Selaks New Zealand Roast Day The team at Rocket introduce us to the Chemex way of making coffee
Dreaming of a winter escape? Beauty
Take the oat oath this winter…
20 The designer difference
22 Owen Dippie –
larger than life
24 Elecampane –
25 Winter gardening 26 Dante’s 27 Oh duck! 32 Book reviews 36 Rough puff pastry 38 Pies 40 What’s the go with Paleo?
42 Wine column 43 Feel the fear 43 Winter advice 44 Angus Road 46 Events Waikato 47 Directory
Vic s picks
With Bastille Day falling in the middle of our winter (July 14) it’s a great excuse to cook a few deliciously rich French dishes.
Puy Lentils These green lentils, grown exclusively in the Le Puy region in France, are considered by many the best lentils in the world because of their unique peppery flavour and the fact they hold their shape when cooked. Served cold or hot, in salads, casseroles or soups they are extremely versatile although sometimes hard to find in New Zealand. Luckily, Dante’s in Cambridge stock them along with many other French delicacies. Dante’s Fine Foods, Duke Street, Cambridge. www.dantesfinefoods.co.nz
Milk & Honey
Planning a bit more than a dinner party at home this winter? Milk & Honey, with their stunning space overlooking Garden Place, is the perfect venue for everything from a private dinner or unique wedding through to a corporate event. They can arrange the catering or leave it to you.
Nothing’s more French than a buttery warm croissant. The Country Providore on Newells Road has a wonderful range of frozen croissants and Danish from Paneton, so you can enjoy such luxury any time at your place. They also have a huge variety of other treats from chocolates through to fresh flowers as well as gorgeous home wares to make your table complete.
For more details email email@example.com or better still head up to the fifth floor of the T&G Building, 149 Alexandra Street, and experience it for yourself.
One hundred percent of Milk & Honey’s profits go straight to the TALKINGtech Foundation who are committed to making a difference in local and global communities. www.talkingtech.com/foundation
Always worth a visit, The Country Providore is beside Punnet Cafe on 337 Newells Road, Tamahere.
The Natural secret to a healthy glowing skin WE BELIEVE THAT YOUR SKIN CARE PRODUCTS SHOULD FEED, NOURISH AND SUPPORT YOUR SKIN This is why Janesce have created formulations with purity in mind – from the seed to the skin. Janesce focus on skin and it’s needs, because a healthy, well functioning skin is more likely to remain beautiful and be better equipped to resist premature ageing.
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 4 www.nourishmagazine.co.nz
Winter at the
Waikato Farmers’ Markets Fresh, local and seasonal
inter is here and the best place to revel in all the wonderful produce of the season is at the farmers’ market. Visit the hardy stall holders at the market each weekend to
buy the freshest local ingredients. To inspire you, here are some great recipes and ideas using a wonderful array of ingredients all sourced from the farmers’ market.
Join us this weekend at the market. Take the time to grab a coffee, catch up with friends and get to know your local farmers.
until they are cooked through.
Whisk the egg yolks, egg, caster sugar, cream and milk before pouring over the croissant mixture. Leave for 10 minutes to allow the croissants to soak up the liquid.
Add the cayenne pepper and some seasoning and stir in the milk.
Add the seafood and gently simmer for 4 minutes before adding the cream. Check the seasoning, sprinkle with the herbs and serve with some fresh market bread.
Apricot Preserve Bread and Butter Pudding Farmers’ Market Seafood Chowder 1 tbsp vegetable oil 1 large onion, chopped 100g streaky bacon, chopped 1 tbsp plain flour 600ml fish stock 200g potatoes, peeled & diced 100g pumpkin, peeled & diced pinch cayenne pepper 300ml milk 500g mixed fresh market seafood 4 tbsp single cream small bunch parsley, dill or lovage, chopped Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 minutes.
Pour in the fish stock and bring to a gentle simmer. Add the potatoes and pumpkin, cover, then simmer for 10-12 minutes
Every Saturday from 8am-12 noon Victoria Square
75g butter 75g sultanas 3 tbsp dark rum 4 stale croissants 10 tbsp (approx.) apricot preserve 4 large egg yolks 1 large egg 3 tbsp caster sugar 500ml cream 200ml full fat milk 2 tbsp soft brown sugar 100g macadamia pieces (more to nibble on —irresistible) 50g rolled oats
Mix the oats, macadamia pieces and brown sugar together and sprinkle this mixture over the pudding, dot with leftover butter.
Cook for about 45 minutes or until the custard has set and puffed up slightly. Let the pudding sit for 10 minutes before dusting with icing sugar and serving.
Preheat the oven to 180°C.
Soak the sultanas in the rum.
Grease a 1½ litre capacity baking dish with some of the butter.
Make sandwiches with slices of croissant, butter and apricot jam and arrange them evenly in the greased dish, then sprinkle over the sultanas and leftover rum.
For additional recipes inspired by the market produce visit www.waikatofarmersmarkets.co.nz
Every Sunday from 8am-12 noon 204 River Road
Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz page 5 www.nourishmagazine.co.nz
Monteith’s Wild Food Challenge DO YOU HAVE A SENSE OF ADVENTURE AND A TASTE FOR THE WILD? That’s what Monteith’s is asking all New Zealanders during its annual Monteith’s Wild Food Challenge.
Combine them with a shake (you have to try the Tim Tam shake!) and some chilli salt fries and you have a complete meal. And with the burgers priced at just $10 they’re sure to become a regular treat. Dine or take out. Available from 11:30am till late 7 days a week. www.momentoespresso.co.nz
Openings Paddock, a new venture for local chef Matt Cooper, opened on Victoria Street in Cambridge a few months ago. Serving fresh simple food it is proving very popular with the locals.
IMAGE BY AMY ELWORTHY
Nothing beats a good burger, so it is great news that Momento (MoCity and Momento Lakes) are now serving their own Mo Burgers. Made from scratch with freshly baked buns, handcrafted patties and accompanying sauces. The menu is simple, with five tasty burgers—pulled pork, fish, chicken, beef and veggie, a kid’s burger plus a weekly special.
The challenge, which runs throughout July, asks participating chefs to pair their creations with a Monteith’s beer or cider, use at least two wild ingredients from within 100km of their kitchen, and prepare and serve their dish in a wild fashion for the chance to be crowned the MWFC national prize winner.
Word about Two Birds Eatery has quickly got around. Found in the unlikely spot, tucked inside The Riv bar in Hamilton East, Two Birds Eatery serves clean, healthy foods. Think delicious raw salads, delicious soups and healthy smoothies.
Out & About with Nourish
Autumn was a busy few months in the Nour ish office. follow the action on Instagram
Local Lad and 2013 Master Chef winner d Aaron Brunet cooke the th wi rm sto a up launch of his book at Kitchen Things.
In March we brought over renowned food photographer Helen Dujardin for some great workshops. We also managed to squeeze in a week playing host to Helene and her husband, showing them around our wonderful country.
Helene & Bill
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Vicki se tting up for a c at a Sou ooking d thwell sc emo hool fun draiser.
Nourish Magazine’s Amateur Chef Cook Off Friday 8 August,8pm Punnet Cafe,Newells ROAd,Tamahere
$65pp for a three course meal
Tickets available via
e ven t f i n d e r.c o .n z
Join us for a night full of fun, drama and good food as two local amateur cooks see if they can cut it in a commercial kitchen. Enjoy a three course meal at Punnet while experiencing the drama of a reality cooking show. If you enjoy Master Chef or My Kitchen Rules you won’t want to miss this!
Tickets are limited so don’t miss out For more information please go to www.nourishmagazine.co.nz/events • SP ONS ORS •
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Sweet Winter Warmers
I love this time of year, it gives me a reason to indulge in some of my favourite puddings. It is the time to put on my winter coat and receive a little more tummy derived love from the family! When I was 19 (so I have been making this pud for a while!) I worked at Portage Hotel in the Marlborough Sounds, and here we made this divine self-saucing butterscotch pudding. No one knew the origins of this recipe but it had been on the menu before everyone arrived. It still reminds me of remote and tranquil winters. I can imagine myself old and snuggling into obesity, still proudly enjoying this pudding each winter. The recipe itself is becoming a family heirloom and I make and serve it in our le Creuset pot, which is also becoming one.
I don’t indulge in puddings and desserts too often, so when I do I really make it worthwhile. Another favourite which you can make ahead and keep till needed is the topping of this bumble crumble. Each time you make it, double the crumble recipe and keep the extra in a jar for the next family dinner. Simply prepare the fruit, add the topping and pop it in the oven.
Portage’s Butterscotch Pudding
1.5kg apples peeled and cut into chunks 2 cups mixed berries (fresh or frozen) or plums (fresh or tinned) 20g butter
2 cups flour 2 tsp baking powder 1 cup sugar 1 cup milk 120g butter
Butterscotch sauce 2½ cups boiling water 100g butter 120ml golden syrup
1 For the batter, melt the butter into the milk. 2 Add to the dry ingredients and put in a baking dish. 3 For the sauce, melt all the ingredients together and pour over the batter. 4 Bake 40 minutes at 180°C. 5 Serve with lots of whipped cream.
When making it in a large cast iron pot (as I do), add the sauce ingredients into the pot, gently heat and then pour the batter into the middle of the sauce without mixing and pop straight into the oven. You may need to double the recipe for large pots. This can even be made in a roasting dish for large groups.
1 Sauté the apples in butter (or coconut oil). 2 Take off the heat and gently stir through the berries or plums. 3 This is now ready for the topping. 1 cup organic oats ¾ cup brown sugar 1 cup long thread coconut ¼ cup pumpkin seeds
¾ cup slivered almonds ½ tsp cinnamon zest 1 orange 1 cup walnuts, roughy chopped 200g butter
1 Mix all the dry ingredients in a bowl. You can put it in a jar at this stage and keep in the fridge for a quick winter pudding. 2 Melt the butter and mix into the dry ingredients. 3 Place on top of your fruit and cook at 180°C for 25 minutes. 4 Serve with cream or vanilla custard.
Health it up
Swap the brown sugar for ½ cup honey and the butter for ¾ cup coconut oil (liquid form). Serve with CocoLuscious coconut ice cream.
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The cobbler was brought to America by the English as suet pudding but was perfected by the Americans (similar to what the kiwis have done to fish and chips). Various areas in America renamed it “the betty, the grump, the dump, the buckle or the sonker”. We have eaten it many times as the cobbler and just don’t want to mess with that; I could seriously not eat a grump with a smile on my face, let alone a dump or a sonker … what were they thinking?
Apple and Cognac Cobbler 240g flour ½ tsp baking powder 80g room temperature butter 1 cup caster sugar 2 eggs, lightly whisked ½ cup buttermilk
1 tbsp vanilla paste 1kg sliced apples 30g butter 1 tsp cinnamon ⅓ cup cognac (or there abouts!)
1 Pre-heat oven to 180°C. 2 Beat butter and caster sugar in an electric mixer till light and fluffy (4-5 minutes). 3 Add eggs and 2 tbsp of the flour into the butter mixture, beat till combined. 4 Finally fold through the buttermilk, remaining flour and vanilla paste.
If you don’t have buttermilk, add 1 tsp white vinegar to 1 cup whole milk and let it sit at room temperature for half an hour before using.
1 Sauté the apple and butter in a pan. 2 Add cinnamon and cognac. 3 Dollop the batter over the top and transfer to the oven. Cook approx 40 minutes.
variations Apple and feijoa Plum and almond
Boysenberry and apple Apricot and cointreau
Written by Megan Coupland – Red Kitchen, Te Awamutu. www.redkitchen.co.nz
OUT SHINE THE REST WITH THE BEST STYLISTS Bryce, Leanne, Kaleb & Hayley
WHAT SEASON ARE YOU? WINTER IS THE PERFECT TIME TO COLOUR YOUR HAIR. Come in store for a FREE consultation to discover whether you are an autumn, winter, summer or spring hair type.
e/ firstname.lastname@example.org t/ 07 839 5000 www.theengineroom1984.com KPMG Farmers Building, 85 Alexandra St, Hamilton Central page 9 www.nourishmagazine.co.nz
Selaks New Zealand
- D ay-
NICI WICKES’ GOOEY CITRUS SELF-SAUCING PUDDING Wine Match: Selaks Reserve Gisborne Waipara Dessert Wine
The winter culinary calendar wouldn’t be the same without Selaks New Zealand Roast Day. Selaks is proud to be bringing Kiwis the fifth annual celebration of the humble roast on Sunday 3 August 2014. Now in its 80th year, Selaks Wines— founded in 1934 by Croatian immigrant Marino Selak— continues to live up to its rich history of bringing family and friends together over good food and wine. As a well-entrenched part of Kiwi tradition, the roast is one of New Zealand’s most loved meals. Selaks NZ Roast Day is about gathering loved ones together and recapturing all the fun, fanfare and good times that go with a Sunday roast. For recipe and wine-matching inspiration download your free eCookbook at www.selaks.co.nz
Ingredients 100g softened butter 1 cup caster sugar 4 eggs, separated and at room temperature zest & juice of 2 lemons zest & juice of 3 oranges ½ cup plain flour 400ml (1¾ cups) milk Preheat the oven to 150°C.
Grease a ceramic or other ovenproof dish.
In a mixing bowl, cream the butter and sugar with an electric beater until light and fluffy and there is no ‘grittiness’ if you rub a small amount between your fingertips. Add the egg yolks to the creamed butter and sugar and continue beating. It may curdle but don’t worry.
Add the zest and juice of the lemons and oranges, stir to combine.
Add the flour and milk alternately, mix with a wooden spoon to just combine until you end up with a soft, cake-like batter. page 10 www.nourishmagazine.co.nz
In another bowl, beat the egg whites to stiff peaks then fold them carefully into the batter, being careful not to over-mix it as the air is what is going to ‘rise’ your sponge in the oven. Using a spatula, scrape the batter into your greased ovenproof dish so that the mixture comes about threequarters of the way up the sides.
Cook in a water bath by standing the pudding dish in a roasting dish and pouring enough boiling water into the roasting dish until it comes halfway up the sides of the pudding dish. Bake for 45–55 minutes, or until the top is puffed and golden and the sponge is cooked through. It should spring back to the touch. Cool for 5 minutes before serving. Serve with a small jug of pouring cream.
Nici’s top tip: Due to the small quantity of flour in this recipe it is easy to make gluten free—just substitute the flour with a gluten free flour such as rice or tapioca flour.
NICI WICKES’ BONELESS LAMB LEG STUFFED WITH BEETROOT & RICE PILAF Wine Match: Selaks Reserve Central Otago Pinot Noir Serves: 4–6
For the rice pilaf 1 cup white basmati rice 150g unsalted butter 2 red onions, sliced 1 tsp ground allspice 1 tsp cumin seeds 1 cinnamon stick 3 medium beetroot, scrubbed & grated For the lamb 1.5 kg leg of lamb — get your butcher to de-bone this 2 tsp ground allspice 4–6 cloves of garlic, peeled & crushed 2 tbsp pomegranate molasses 1 tsp sea salt ½ cup Selaks Reserve Central Otago Pinot Noir ½ cup water To make the rice stuffing, wash the rice in a sieve until the water runs clear. In a medium, heavy-based saucepan, melt the butter and fry the sliced onions for a few minutes. Add the spices and cook over a medium heat for about 10 minutes until onions are completely soft, then add the
grated beetroot and cook for a few more minutes.
Add the rice then cover with water to 2cm above the level of the rice. Bring to the boil, covered, then stir once. Replace the lid and reduce heat to low and cook for 7–10 minutes. Remove from the heat and rest the rice for five minutes, with the lid on, while you prepare the lamb. Preheat the oven to 150°C.
For the lamb, combine the ground allspice, crushed garlic, pomegranate molasses and salt and rub over the inside surface of the lamb. Put half of the pilaf inside the leg, tuck the meat around the rice, and tie with string to secure. Place in an ovenproof dish, add the wine and water, seal with foil and cook for one and a half hours. Remove the lamb from the oven and remove the foil. Increase the oven temperature to 200°C. Pack the rest of the rice pilaf into the dish around the lamb and roast for 15 minutes more, or until the lamb is nicely browned. Rest for 15 minutes before carving. Serve lamb on flat breads with minted yoghurt and the rice pilaf on the side. page 11 www.nourishmagazine.co.nz
Sunday 3 August marks the fifth annual Selaks NZ Roast Day.
To celebrate, Nourish in conjunction with Selaks, SCANPAN and AngusPure are giving you the chance to win a fabulous roasting prize pack (valued at $500). The prize includes a SCANPAN large classic roaster, a quality AngusPure beef roast and a limited edition Selaks NZ Roast Day apron, chopping board, oven mitt and tea towel. To win, simply email your details to info@ nourishmagazine.co.nz with your favourite type of roast in the subject line before July 21.
The team at Rocket introduce us to the
• Chemex way• of making coffee
The Chemex coffeemaker was invented in 1941 by German born chemist Dr Peter J. Schlumbohm. Dr Schlumbohm, who had moved to New York in 1936, was a prolific inventor, being granted over 3000 patents for his designs. But it is undoubtedly his coffee maker, the Chemex, which is his most enduring legacy.
Prepare the filter
Measure and grind your coffee
Open the filter into a cone and lay it in the coffeemaker so that the double layer is on the same side as the spout. Pour hot water through the filter until it’s completely saturated. This ensures that the coffee won’t be tainted with any papery flavours and has the added benefit of warming the jug. (just remember to tip this water out before proceeding to step 2)
Renée used 35g of coffee for this 500ml brew; more coffee to water will result in a stronger coffee and vice versa. Grind the coffee to a medium grind suitable for paper filter brewing. If too fine the water will take too long to run through the grounds, too coarse and it will be too fast.
Tip: Scales are an essential tool. These not only measure the weight of the grounds but are also a timer.
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n elegant, one-piece, hourglass shaped vessel, the Chemex, which is made of high quality, heat resistant glass, has not changed since 1941 and is part of the permanent collection at New York’s Museum of Modern Art as well as the Smithsonian. The traditional model comes to you with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker.
It produces a clear, pure, flavourful coffee without bitterness or sediment. The coffee only comes in contact with the scientifically designed filter and non-porous glass. With the Chemex method you can make coffee as strong as you like without bitterness, and because of its purity, Chemex brewed coffee can be covered and stored in the refrigerator for reheating...without losing its flavour!
Glen from Rocket says one of the benefits of the Chemex system is “it produces a clean sweet flavoured coffee. You can use lighter roasts or single origin coffee enabling you to identify the varietal flavours more”.
You will need • Chemex brewer • Chemex filters • Coffee grinder • Scales and timer • Hario Buono Kettle
• Fresh coffee (60-70g per litre of water) • Filtered water, just off the boil
Add the hot water Wet the coffee grinds with approximately 70mls of the hot water (96-97°C) and leave for 30 seconds. This allows the grounds to ‘bloom’ and ensures even brewing. Continue to pour water evenly in a spiral motion taking care not to pour in one spot or down the sides until all the water is used. You want to see a steady stream of coffee flow through the filter.
RenÉe’s tip The Buono kettle allows a gentle and precise pour ensuring the grounds are not disturbed. From start to finish brewing time should be around 4 minutes.
IMAGES BY CLAUDIA AALDERINK
Remove the filter and give the jug a good swirl.
POur and enjoy! 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
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Dreaming of a Winter Escape?
reaming of a winter escape? Planning on getting a jump start on your Christmas shopping this year? Pauline and Carla Hunt may have the perfect solution with their seven day shopping tours to LA.
It was an idea the pair had when on a family holiday in the US. Pauline says they were having the usual tussle with the boys in the family about the amount of time they could spend shopping. The men were clearly unaware of the bargains to be had and the quality shopping they were missing out on.
With a seed of a business idea planted, on their return to New Zealand Pauline set to work to see if she could grow the concept. Pauline completed a Diploma in Tourism and Travel Management, this she says “gave me valuable knowledge and insight of how the tourism industry worked from the inside”. Couple this with a lifetime of travel experience, Pauline and Carla began researching, planning and making the connections to bring their shopping tours to life.
A few trips back to LA completed their research and Let’s Go Shopping Tours was launched.
The pair has thought of everything! A session with a stylist is even included in the itinerary. Pauline says the tour covers “the best shopping LA has to offer, from outlet shopping to designer stores in Beverly Hills and Santa Monica and many other locations”. They even managed to sneak in time for some iconic sightseeing so everyone goes home with not only their suitcases jam-packed but some wonderful memories and a sense that they have seen everything LA has to offer.
Imagine one mall with 36 shoe shops! Pauline says they have kept the group size purposely small to ensure a personal experience and to allow lifelong page 14 www.nourishmagazine.co.nz
friendships to flourish. Another unique feature of Let’s Go Shopping Tours is they are for women only. According to Pauline this was for a number of reasons: she wanted to offer women the opportunity to shop till they drop without the constraints of their partners or family. She also wanted to offer women travelling alone a fun and safe option. So start writing that list and getting the girlfriends lined up because a Let’s Go Shopping Tour sounds like a must do! For more information on Let’s Go Shopping Tours go to www.letsgoshoppingtours.com
Beauty Engine Room Hair welcomes Leanne Nicholson
t has been a busy couple of months at Engine Room Hair with the recent launch of their Facebook shop which now means you can buy their great range of eco friendly, natural hair care products online. Recently joining the growing team at The Engine Room is Leanne Nicholson. Originally from Matamata, Leanne has been cutting hair for over five years and is a fully qualified colourist. And as winter is the best time of year to add a little colour into your life, why not give Leanne a call and make an appointment. www.facebook.com/THEENGINEROOMHAIR
Sara at Skin Beauty and Day Spa in Te Awamutu says her favourite make up is Bella Vi.
ella Vi is a natural mineral makeup that contains no parabens, talc, nanoparticle mineral powder ingredients or cheap fillers. “Just the best ingredients available to achieve an airbrushed, youthful appearance.” Inspired by high fashion trends from New Zealand and overseas, best of all Bella Vi is a New Zealand company! Specifically crafted to enhance women's beauty, confidence and style, Bella Vi helps to calm, soothe and protect the skin, making it ideal for those with rosacea, dry or oily skin, or after specialist treatments such as laser, face peels, waxing and IPL. www.skinbeauty.co.nz www.bellavi.co.nz
id you know palm oil is in many of our cosmetics, from deodorants and toothpaste to cleansers and shampoos. Palm oil, while not necessarily a bad product itself, is more often than not the result of massive deforestation in Indonesia and Malaysia, and the only way we can halt such destruction is to curb the demand for palm oil. If you want to avoid products using palm oil look for the ingredient Elaeis guineensis or any ingredient which includes the word “palm” (palmitate, palmitoyl or simply palm). Other ingredients which commonly but not always use palm oil include cetyl alcohol, isopropyl, sodium lauryl sulphate, steareths, fatty alcohol sulphates, glycerine, cocoa butter equivalent and cocoa butter substitute.
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OAT OATH this winter…
here is something so incredibly warm, comforting and satisfying about sitting down to a bowl of hot, steamy oat-laden porridge. Perhaps it’s our subconscious whispering to our insides about the goodness we are ingesting. Or perhaps it’s the fact that oats are affordable, nutrient dense, convenient and despite your love or aversion for porridge, they can be added to a range of sweet, savoury, breakfast, dinner, snack and lunch options. If you need bulk, texture or some hearty ‘oomph’ in your recipe—oats are the answer.
Faced with hundreds of processed, flavoured and artificial boxed products in supermarket aisles, wholegrain oats hold their ground in the nutrition stakes. It is the wholegrain nature of oats that take them to their rightful place in the health pecking order. Wholegrain refers to when all parts of the grain remain intact, including the bran, endosperm and germ.
With many shapes and forms, from rustic steel-cut or old-fashioned oats, to classic rolled oats and finer quick oats, they all provide that same wholesome goodness. Groats, instant oats, oat bran and even oat flour are also available. The difference between varieties comes in the rolling and steaming process and each varies in their cooking time. But regardless of their form, your well-being will certainly welcome their presence.
We love oats from Harraways as they are a true Kiwi company. 100% owned and operated by New Zealanders and processing New Zealand grown oats for 140 years.
Unlike many refined and processed carbohydrate sources, such as white flour, rice or pasta, oats are a fabulous source of fibre. Fibre is our friend. Not only does it help you feel fuller for longer, this multitalented nutrient does wonders for your insides, playing a crucial role in digestive health and disease prevention. Oats contain both soluble and insoluble fibre. The soluble fibre essentially works as a mop, forming a gel-like texture that moves along your digestive page 16 www.nourishmagazine.co.nz
system trapping certain food substances associated with high cholesterol (such as bile acids—high in fats and sugar) and preventing them from being absorbed.
The insoluble fibre acts as an exfoliant or scrub, helping move food along and preventing build up or constipation. The oats essentially absorb water and puff up as they work their way through your intestines, giving your system a spring clean. Studies have shown that including oats in your diet can significantly improve digestive health and lower total cholesterol, decreasing your risk of heart attacks and stroke.
Those overachieving oats are also low in fat, sugar and sodium and are a good source of protein. They contain small yet significant amounts of B vitamins, calcium, iron, magnesium and selenium. Plus their wholegrain complexity means that when you eat oats your body is forced to absorb and digest them slowly, allowing a steady energy release and delaying any post-meal hunger pangs. Despite all these virtuous traits, oats do contain phytic acid, often called the anti-nutrient, which is found within the hull of nuts, seeds and grains. It is known to reduce our absorption of certain minerals, such as calcium, iron, zinc and magnesium. However, there is one very simple solution. Soak your oats in clean water for 8–24 hours or overnight in the fridge and allow your body to gain all of their nutritional benefits.
So take the ‘Oat Oath’ this winter and reap the rewards of this humble, versatile, unassuming and powerful grain. Kate Underwood Relish the memory. talestosavor.blogspot.com
Oaty Cranberry and Chocolate Chip Cookies 125g soft butter ½ cup brown sugar ½ cup sugar 1 tsp vanilla extract 1 egg 1 cup flour 1 tsp baking powder 1 cup rolled oats ½ cup cranberries 125g dark chocolate chips Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla.
Add the flour, baking powder and rolled oats and mix these in with a wooden spoon. Finally, mix in the cranberries and chocolate. Roll tablespoons full of dough into balls and place on a lined baking tray, 2-3cms apart.
Bake in an 180°C oven for 10-15 minutes, or until golden brown.
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Bircher Muesli This is a great way to start the day. I often make up a big batch so I have a quick and easy breakfast ready for the next three days. My grandmother used to make a Swiss version when we were kids using condensed milk. Yummy, but perhaps a little high in sugar for first thing in the morning.
Â˝ cup of rolled oats enough apple juice to cover the oats Â˝ a grated apple per person Â˝ cup of natural yoghurt per person I also add dried fruit like cranberries, apricots & raisins plus some seeds or nuts.
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Soak the oats and dried fruit in the apple juice for at least half an hour. When the oats have softened and the dried fruit have plumped up, grate in the apple and mix through the yoghurt, nuts and seeds. Put in an airtight container and refrigerate overnight ready for the simplest breakfast the next morning.
Oatmeal Crumbed Chicken Tenders Â˝ cup of oat bran Âź cup grated Parmesan 2 tsp Tuscan seasoning 500-750g chicken tenderloins Mix the oat bran, Parmesan and Tuscan seasoning in a shallow dish. Dip each chicken tenderloin in the oat mix so each is well covered. Heat a little butter and olive oil in a pan and fry the chicken on a medium heat until golden brown on both sides. A medium heat ensures the chicken cooks through without burning the outside.
Hint: I like using a combination of butter and olive oil to fry these as the combination ensures great flavour and a golden colour.
MON - FRI: 7.30 - 4 SAT + SUN: 8.00 - 4
1716 Cambridge Rd (Avantidrome) Cambridge Waipa P 07 282 0605 E firstname.lastname@example.org page 19 www.nourishmagazine.co.nz
to this "Every room needs something black to ground it." Bronwyn
ronwyn Turton and Mel Oliver from Turton Oliver Interior Design show us how, with their expert advice, you can transform a neutral room into one with style. We chose a dining space to illustrate how any room, with some layering, can become your favourite space in the house.
SPACE SAVING TIP Get a bench seat which will tuck under the table allowing you to push the table up against a wall when youâ€™re not using it. Plus you can squeeze a few more onto a bench seat if need be.
"Donâ€™t be afraid to mix old and modern. Mix and match with different chairs. The low chairs make more of a feature of the table. The end chairs add height, texture and create a real feature." Mel
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These Philippe Starck chairs by Kartell are plastic making them easy to clean, plus they can be used indoors and out.
Like gardening, the rule of three applies. Groups of objects always look better in groups of three or odd numbers.
"Invest in a good dining table! Wooden ones are great as they donâ€™t date and can be sanded back and refinished when they get a little worn." Bronwyn
"The chairs have to be comfortable. These bespoke upholstered chairs made specifically for Turton Oliver are springbacked making them really comfortable." Mel
A runner gives the centre piece a focal point and adds another texture and layer.
Change the chairs for a whole new look.
"The rule of thumb with rugs is they should come out 80cm-1m from the dining table." Bronwyn
IMAGES BY CLAUDIA AALDERINK
Throws add a little luxury and comfort.
A rug defines the space and works especially well on a hard floor. page 21 www.nourishmagazine.co.nz
Simply change your look or theme by changing your centre piece.
You know you have arrived at Owen Dippie’s studio when suddenly the walls in the industrial back lanes of the Port of Tauranga start to come alive with larger than life portraits. Tauranga residents will be familiar with Owen’s work as he has transformed several nondescript walls into works of art throughout the city.
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28/05/13 10:58 PM
or someone who struggles to draw a convincing stick figure, I am in awe of Owen’s talent. His works, whether they are 20 metres tall on a brick wall or a canvas in his studio, are captivating.
Owen says he has “never really done anything else”. He started drawing at school and never stopped. Drawing led to painting and then at art school in Auckland he was introduced to spray paint. “It was art at a push of a button,” says Owen. “I think it’s all the same. It’s all just paint and I use the same approach.” Owen’s first large scale work was three metres tall and ever since they have just kept getting bigger and bigger. Owen and his wife Erin recently returned from Christchurch where Owen had been commissioned to paint the side of the Isaac Theatre Royal as part of a street art festival in the city. The 30 metre ballerina is Owen’s largest work to date. Erin says, “We keep saying the bigger the better, but we are running out of big spaces.” The image of Odette the dying swan in Swan Lake has proved to be a powerful image for many, reducing some people to tears as this powerful and striking image
sits amongst the rubble of earthquake ravaged Christchurch.
The mixing of “high brow art” and “low brow art”, as Owen puts it, is something he particularly likes. “The clash of the two creates something special.” Street art, Owen believes, is an art free of restrictions; it’s free for all to enjoy and available to view 24 hours a day.
While much of Owen’s work is street art and this is the form he is best known for, he does not consider himself a graffiti artist as such but simply an artist that works in many mediums. This outlook is reflected in Owen’s murals. Where graffiti artists use paint to block, Owen layers his paint, much like you would do if using a brush. The result is strikingly realistic images that draw you in.
The logistics of creating such works of art on a large scale cannot be underestimated. Imagine being 25 metres up on a platform painting, not being able to see the work in context unless you get down to ground level and even then you need to step back to get the true perspective. It is little wonder spectators are drawn to watch Owen work.
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Being in the limelight though is something Owen avoids, preferring his art to speak for itself.
So where to next for this local lad? Owen and wife Erin are about to embark on the trip of a lifetime to LA and New York. Already quite well known in New York, the couple believe to make it big you have to make it in LA, and the only way for people to appreciate Owen’s talent is for them to see it for themselves. They admit up until now they have been content living the life of starving artists, “as long as we had enough money for dog food,” laughs Erin. Owen says his ambition is to work around the world but live in New Zealand which would be a fantastic outcome for all, Owen gets to conquer the art world and New Zealand gets to keep such a colourful and talented son. www.owendippie.com
lecampane is an interesting herb that we use just about every day during the winter in the dispensary. It is used when we are making up a herbal formula for anyone presenting with a chest infection, cough or cold. Elecampane is regarded as a tonic for the respiratory system and may be beneficial for coughs, colds, the bronchial tubes and the lungs. It is a beneficial digestive herb due to its bitter aromatic properties. Elecampane has powerful germ and fungus fighters and may also be useful to help expel intestinal worms. Elecampane’s botanical name probably derives from Helen of Troy; elecampane is said to have sprung up from where her tears fell. It was sacred to the ancient Celts, and once had the name ‘elfwort’. It was also a common medical herb of the early Greeks, Saxons and Welsh.
The Romans used it as a food, and also to counter the effects of overeating. It has been used in candies and sweets. English children were given a sweet drink made of elecampane, liquorice, sugar and water on Easter Sunday. Traditionally, asthmatics would chew a piece morning and evening. It is still used in some European wines and liqueurs, particularly vermouth, Absinthe and French Vin d’Aulnée.
The Spanish used it for surgical dressings and it has a long history of use with animals, especially sheep and horses. Elecampane is available as herbal medicine in the tincture form and also as herbal tea. It is the root that we use here in herbal medicine; other cultures have also used the flowering tops.
by Bronwyn Lowe of The Herbal Dispensary
Elecampane is a perennial herb which can be grown as a pretty addition to your garden; it has an attractive daisy like yellow flower, and once established will happily come up year after year. If you do have a plant, wait two years before harvesting the root and always save part of the plant to put back into the garden.
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I’ve heard winter is a time to snuggle cosily inside, slippers on your feet and hot cuppa in your hand. Well, not so if you’re a keen gardener! Plenty of vegetables are quite happy to be grown through our colder months, and one of the easiest and most reliable of winter veges is kale.
I’m sure you’ve all heard of the superfood kale, with its rampant popularity on the juicing front! Kale is a member of the cabbage family which produces leaves that are abundantly nutritious as they contain an enormous amount of vitamin C and have high iron content. There are a number of different varieties available with cavolo nero probably being the most familiar; but I would choose winterbor for autumn planting as its leaves have a tendency to become more tender and juicy after a frost.
Give your kale seedlings a rich, fertile soil by digging in plenty of well-rotted compost, and then make sure to firm down the planting area with a rake as this will enable the roots to grow strong enough to support the substantial crop of intricately curled leaves. Tend to the kale by giving it a liquid feed high in nitrogen every two weeks or so.
An important chore in winter is to prevent the overwintering of pests and diseases in the garden by having a thorough tidy up outside. Many pests that attack your veges in summer spend winter tucked up underneath discarded pots or piles of old plant offcuts.
Nitrogen is essential for bountiful, healthy leaf growth in veges. Diluted worm juice or a seaweed fertiliser is perfect for this job. Be careful not to disturb the soil around the stem of the seedlings too much as kale has a very shallow root system. Just gently remove any weeds from around them and lay a mat of mulch around to help retain moisture and suppress weeds at the same time.
Ensure all garden equipment is clear of soil and tidily stacked away, get rid of old plant material that may be harbouring spores or harmful organisms by burning it, and move empty containers, half full bags of garden mixes and other useful garden ‘detritus’ well away from your vege garden.
Try kale chips or enjoy it sautéed, marinated, braised or blended. As well as these, kale is a great addition to soups and stews. Kale is well worth adding to your winter vegetable patch. Use large plastic (empty of course!) juice bottles to protect your plants from the frost. Cut the bottom off them and pop them over your seedlings, giving them a cosy home during the worst days and nights of winter. Another alternative is to pick up a few cheap hula-hoops, cut them in half, push them into the ground over your veges, then fling some frost cloth over the lot and secure it. Enjoy your winter endeavours in the garden! WRITTEN BY MELISSA SPARGO ILLUSTRATIONS BY BRON ALEXANDER
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We have all experienced it, you discover a recipe you really want to try but it requires one elusive ingredient you can’t find. From gelatine leaves to sumac, saffron to kecap manis, Dante’s in Cambridge is sure to have it.
ourcing ingredients, be it traditional Dutch foods from their homeland or quality European foods they were used to having easy access to, was a problem the Grootscholten family faced when they moved to New Zealand over a decade ago. Vicki says, “Tracking down exceptional food wasn’t easy and we would travel far and wide to get what we could; Auckland for Dutch cheese and liquorice, Tauranga for authentic Italian pasta, even the Hawke’s Bay for quality olive oils.”
All great businesses are based on solving a problem, so the Grootscholtens decided to do just that and open a shop that brought the world’s best foods together under one roof. A decade on, Dante’s has gone from strength to strength. Eldest daughter Vicki is the face or perhaps more specifically the smile behind Dante’s. Her passion for food is evident from her endless quest for the best ingredients available to the tips and recipes she is quick to share with customers. Visit Dante’s and you are immediately transported around the world. From the page 26 www.nourishmagazine.co.nz
massive wheel of authentic Parmesan cheese on the counter to the selection of Belgium chocolates. This is where you need to come for authentic marzipan or French mustard, coconut sugar or gluten free goodies.
In the 10 years they have been open, Vicki has spent a lot of time talking and listening to her customers and this has meant Dante’s has grown beyond a shop of international foods. Each week some of New Zealand’s finest fresh salmon is delivered. You need to get in quick though or be one of the many that order theirs in advance to snap some up. There is a wonderful selection of kitchen gadgets at the back of the store, with everything from an ingenious burger press to candy thermometers, cookie cutters and preserving jars. So next time you are in Cambridge a trip to Dante’s is a must do, or better still make a trip to Dante’s your reason for visiting Cambridge. 63-61 Duke Street, Cambridge. www.dantesfinefoods.co.nz
Duck! Growing up, winter was synonymous with duck shooting, for in the Ravlich household it was law that the heater couldn’t be turned on until duck shooting season. Inevitably, this also meant my memories of duck come with images of them, along with the occasional swan, hanging on the clothesline for a couple of days before Dad plucked them and Mum then attempted to turn their strong gamey flavour into something the whole family would eat.
t wasn’t until I lived in London that I discovered duck was actually a delicious protein that could be prepared in many more ways than slow cooked in the crockpot. Then when living in Melbourne I had one of the most memorable meals at an Asian restaurant. Their specialty was duck and the meal was five courses all from the one duck.
Thankfully the growing influence of European and Asian cuisines in New Zealand has meant that duck is growing in popularity, and thanks to local producer Quack a Duck it is now readily available. It appears though that many people have had the same childhood experiences as me and so convincing them to give duck a try can be a challenge. Lucy Meek, owner of Saveur Duck, the distributors for Quack a Duck says, “There are still a few misconceptions regarding this relatively new meat. One has to remember it has only been available to buy for about 10 years, prior to this you could only get whole ducks in Asian Markets. The area of confusion is game duck versus farmed duck. Many people have experienced wild ducks shot and placed on the table and most memories are not fond!” Lucy also says a lot of people are happy to order duck when out but think it is difficult to cook themselves. “I am not sure where the idea of it being difficult to cook comes from as it is really very easy.” Duck is often considered fatty, and the rendering down of the fat, especially when cooking a duck breast, probably contributes to the belief it is difficult to cook and bad for you. “Duck, if cooked properly,” Lucy says, “is quite a lean meat and high in iron.”
How the ducks are raised is also a concern some people raise so I was keen to visit Quack a Duck’s hatchery and farms for myself. Quack a Duck have four farms and
a hatchery in the Waikato, and two farms in the Bay of Plenty.
The hatchery is a very high tech affair with the eggs being collected, labelled and then placed in mechanical incubators that mimic the exact temperature and humidity as well as movements of Mumma duck sitting on the eggs. Magically, or more accurately through some great science, the eggs all hatch at a specific time twice a week. Having all the eggs hatch at the same time makes the logistics of transferring the day old chicks to the farms where they will be raised a whole lot simpler.
The farms the chicks are transferred to are made up of large, light-filled sheds. The sides of the sheds open to allow plenty of both natural light and ventilation while still protecting the ducks from predators and the elements. The ducks have plenty of room to move around and have access to continuous water and feed. Quack a Duck’s Business Manager Matthew Houston says ducks love to be clean which is why he believes “the key thing is the environment; clean space, plenty of light, lots of water and feed”. The ducks aren’t strictly free range, this would be hard to achieve when farming more than a handful of ducks. Having seen them for myself what I can say is, compared to many chicken farms, these ducks have it good. There is no strong ammonia smell as the shavings which line the floors of the sheds are changed daily. This incidentally is a great bi product for many of the farmers as a valuable fertiliser. The ducks don’t necessarily need water to swim in but they do need much more water than other poultry. This high intake of water does result in more frequent and sloppy droppings. page 27 www.nourishmagazine.co.nz
Matthew says their practices have been endorsed often by world experts as the best in the world. This, he says, is because there are the standards set by the government and then above this are his morals and standards. With current production around two and a half thousand ducks a week and expansion plans underway, it is clear that Quack a Duck have a winning formula and we will hopefully be seeing more duck on our tables. You can find Saveur Duck in all good supermarkets and food stores. www.saveurduck.com
Peking duck is the breed of commercial ducks raised in New Zealand. Although these flightless ducks are delicious made into the famous dish Peking duck the two terms are unrelated. The extra layer of fat on ducks acts as insulation and waterproofing for these birds which are after all waterfowl.
Spiced Duck with Orange and Fennel Salad 2 tsp fennel seeds 2 tsp cumin seeds 2 tsp peppercorns 3 juniper berries 1 tsp rock salt 4 duck breasts Â˝ cup orange juice Â˝ cup port 1 cinnamon quill 1 tbsp brown sugar Heat the fennel and cumin seeds along with the peppercorns in a dry pan for 3-5 minutes to release the flavours. Put these spices along with the juniper berries, peppercorns and salt into a mortar and pestle and grind to a fine powder.
side down. Cook the breasts on a medium heat for 6 minutes before turning. Cook the duck for a further two minutes. Drain all but 1 tablespoon of fat from the pan, return to the heat and add to the pan the orange juice, port, brown sugar and cinnamon quill. Continue to cook the duck for a further 6-8 minutes. Turn off the heat and allow the duck to rest for 5 minutes. Slice the duck and drizzle over with the now thick pan juices and serve with the fennel and orange salad.
1 fennel bulb 3 oranges rocket 1 tbsp extra virgin olive oil Â˝ tsp Dijon mustard salt & pepper Peel two of the oranges and cut into slices. Core the fennel bulb and then slice into super thin slices.
Mix the fennel and orange along with the rocket in a bowl.
Mix the juice of the remaining orange with the olive oil and mustard. Season to taste before dressing the salad.
Score the skin on each duck breast and then rub the spice mix all over them before covering and refrigerating overnight or at least a couple of hours.
Take the duck breasts out of the fridge 30 minutes before cooking. To cook, heat a large pan, placing the duck breasts skin
To make the salad
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Duck Ragu 4 duck legs 1 onion, peeled & finely chopped 1 carrot, peeled & finely chopped 1 celery stalk, finely chopped 3 cloves garlic, peeled bay leaf 2 sprigs of thyme Â˝ cup red wine 1 tin chopped tomatoes 1 cup chicken stock salt & pepper
Trim any excess fat off the duck legs. Heat a heavy pan or Dutch oven and place the duck legs, skin side down in the hot pan. Cook rendering off the fat for five minutes. Turn the duck over and cook for a further 2 minutes. Take the duck out and set aside. Drain off all of the fat except for a couple of tablespoons. Place the pan back on a low heat and add the onion, carrot and celery along with the garlic, bay leaf and thyme. Sweat the vegetables for 5 minutes until the onion is translucent and the carrots are soft.
Add the red wine and cook off the alcohol for a few minutes before adding back the duck legs with the tinned tomatoes and stock. Cover with the lid and cook in a slow oven (150Â°C) for 2 hours. When the duck is cooked check for seasoning. The duck should just fall of the bone.
Remove the thyme and bay leaf. Shred the duck removing all the bones. Serve the ragu with parpadelle.
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Duck Fat Roasted Potatoes
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Duck Confit This is a very traditional French dish, originally a way to preserve the duck for months—if not longer— without the aid of modern refrigeration. Although cooked in fat, the final result should not be fatty. 4 duck legs 500-600g duck fat 2 tbsp rock salt 6 cloves garlic 10 peppercorns 2 bay leaves 2 sprigs of thyme 2 strips of orange peel (optional)
Rub the duck all over with the salt. Place in a non-metallic dish in one layer, cover and refrigerate overnight.
The next day place the duck fat in a dish big enough to fit all the duck in. In the duck fat put the bruised garlic cloves, peppercorns, bay leaves, thyme and orange peel. Put the duck fat into a 140°C oven to come to a simmer. Meanwhile,
thoroughly rinse the duck legs and pat dry.
Carefully put the rinsed duck legs into the hot oil and cook for 2½ hours. Cooled and stored in the duck fat the duck will keep for months. To serve, remove the duck legs from the fat.
Duck Fat Roasted Potatoes Agria potatoes Duck fat Salt
Peel and chop the potatoes. Place in a pot of salted cold water and bring to the boil. Simmer for 10 minutes before taking off the heat and draining well. Shake the par cooked potatoes in the pot to fluff them up, giving the potatoes plenty of edges to be crisped up once cooked.
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Heat a generous layer of duck fat in an oven dish big enough for the potatoes to fit in one layer.
When the fat is hot add the potatoes and bake at 180°C for 45-60 minutes, turning a couple of times so they are crisp all over.
enjoy what you have page 31 www.nourishmagazine.co.nz
Pies and Tarts by Stéphane Reynaud Stéphane Reynaud is chef and owner of Restaurant Villa9trois in Montreuil, just outside Paris. He is also an award winning cookbook author. This, his latest book Pies and Tarts, is a mouth-watering collection of his 80 favourite rustic pies and tarts. From traditional French dishes, such as pate en croute and ham pithiviers to comforting chicken and tarragon pie and indulgent apple filo parcels, Stéphane has created the ultimate collection of sweet and savoury pies and tarts. Clear instructions backed up with step by step images will help anyone master the basics of puff, shortcrust and sweetcrust pastries.
Published by Murdoch Books
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page 32 www.nourishmagazine.co.nz
Choc-pear crisp Serves 6 Preparation time 20 minutes Cooking time 30 minutes Serve hot or cold, as a dessert. 8 sheets of filo pastry 4 firm pears 100g dark chocolate 100g milk chocolate 100g ground praline (caramelized almonds) 100g butter 100g sugar
Peel the pears and cut them into small 5cm cubes. Chop the dark and milk chocolate combine them with the diced pear and praline.
Assembly and cooking
Melt the butter. Lay out the sheets of filo pastry, brush with butter and sprinkle with sugar.
Lay 2 sheets of filo on top of each other on a baking tray lined with baking paper. Top with 1/3 of the pear-chocolate mixture and cover with 2 more sheets of filo. Repeat this process until you run out of ingredients. Roll up widthways, tucking in the sides well. Brush with melted butter and sprinkle with sugar, then bake at 180°C for 30 minutes.
This is an edited extract from Stéphane Reynaud’s Pies and Tarts by STÉPHANE REYNAUD, published by Murdoch Books, RRP $59.99, available now.
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page 33 www.nourishmagazine.co.nz
My Little French Kitchen by Rachel Khoo There aren’t many foodies who don’t dream of living in France for a period of time. My Little French Kitchen is Paris based British chef Rachel Khoo’s second book. It builds on her first book The Little Paris Kitchen, this time travelling around France giving classic French dishes her trademark modern twist. From the snow-topped mountains and spice-laden Christmas markets of Alsace to the winemaking region of Dordogne, the dreamy vistas and sun-drenched vegetable dishes of Provence and the well stocked larders and coastlines of Brittany and Normandy, Rachel visits some of the best known foodie places as well as uncovering some hidden gems to share with you. Her delicious recipes include chicken in a pot with crispy garlic rice, pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, and spiced almond biscuits.
Published by Penguin
Reprinted with permission from My Little French Kitchen by Rachel Khoo. Published by Penguin Group (NZ) RRP $50.00. Available at all good Booksellers nationwide. Copyright © Rachel Khoo, 2013. Photography copyright © David Loftus, 2013
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Mousse au nougat
Nougat mousse Despite being a mainstay in the gift shops of Provence, nougat was a Middle-Eastern invention. When it began being imported to the port of Marseilles in the seventeenth century, it quickly gained favour and Gallic production began. Olivier de Serres planted almond trees in nearby Montélimar, and soon the town became synonymous with the snow-white confectionary. The key to good nougat is choosing your honey well. Provence is known for its lavender honey, which has a subtle flavour well suited to nougat. If you can’t find lavender honey, another mild honey will work. I love the taste of nougat but making it into a mousse is even easier than making the nougat itself as no sugar thermometer is needed. In its mousse guise, you’ll discover a light and airy alternative to its chewy, and sometimes rock-hard, cousin, but with all those nougaty flavours. Serves 4–6 Preparation time: 15 minutes Resting time: 1 hour Cooking time: 5 minutes
25g shelled pistachios, roughly chopped 50g blanched almonds, roughly chopped 100g lavender honey or other mild honey 2 tbsp water 2 small egg whites 200g whipped cream 50g candied orange peel, finely chopped Toast the pistachios and almonds in a dry pan until golden. Place the honey and water in a saucepan over a high heat and cook for about 5 minutes. It will start to foam like crazy and then calm down.
In the meantime, whisk the egg whites using a freestanding or handheld electric mixer until frothy.* Once the honey is bubbling gently, slowly pour it over the egg whites while whisking. Continue to whisk for about 5 minutes, until the egg whites form soft peaks and are cooling slowly. Leave to cool for a few minutes. Set aside a couple of tablespoons of the pistachios, almonds and candied orange to sprinkle on top of the finished mousse then fold the rest into the egg whites with the cream.
Divide the mixture between glasses or bowls and leave to chill for at least an hour before serving. Sprinkle the reserved pistachios, almonds and candied orange on top.
Les petites astuces – tips *An electric mixer really comes in handy for this dessert, as the hot honey has to be poured on to the egg whites while they’re being whisked, otherwise the egg whites will start to cook. This can also be frozen into a semifreddo. Pour the mixture into a loaf tin lined with cling film and freeze. Serve in slices. Faire en avance – get ahead The mousse is best eaten the same day it is made, as the longer it sits the more it deflates.
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2 cups flour 250g butter (frozen) â…” cup cold water
Sift the flour and salt into a large bowl. Grate the butter into the bowl with the flour. Using your fingertips rub the butter in to the flour. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.
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Turn out onto a lightly floured bench, knead gently and form into a smooth rectangle. Roll the dough in one direction until three times the width, about 20 x 50cm. Keep edges straight and even. Donâ€™t overwork the butter streaks; you want it to have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. Freezing the butter helps to keep it cold as you work it into the flour and results in a flakier pastry.
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Beef & Mushroom Pie 2 onions, sliced 800g-1kg of gravy beef 2 tbsp flour 1 cup beef stock ½ cup red wine (or 2 tbsp balsamic vinegar) 1 tbsp tomato paste 400g mushrooms 2 tbsp dried porcini mushrooms rough Puff Pastry 1 egg
To avoid the dreaded soggy bottomed pie avoid using a glass pie dish. Metal pie dishes work best. I also cheat a little by putting my pizza stone in the oven when it is heating up and place the pie dish on the hot pizza stone, helping the bottom of the pie to cook.
Heat a little oil in a heavy pan or a Dutch oven and slowly cook the sliced onion. When they are soft and translucent remove them from the pan. Cut the beef into 1cm pieces and dust with the flour. Heat a little more oil in the pan and brown the meat in batches. This is a crucial step as the caramelisation of the meat will add depth of flavour to the stew so ensure the meat is golden and brown all over. Don’t overcrowd the pan as this will cause the meat to steam rather than sear. page 38 www.nourishmagazine.co.nz
After the last batch of meat is cooked deglaze the pan with the wine. When the wine has reduced, add back the cooked onion and beef along with the stock and tomato paste. Put the lid on the pan and place in a 150°C oven for 1 hour. After an hour, stir in the mushrooms and return to the oven for another 1–1 ½ hours. When cooked, take the stew out of the oven and check for seasoning before allowing to cool completely.
To turn in to a delicious pie heat the oven to 200°C. Roll out rough puff pastry and with it line a pie dish. Put the cold beef and mushroom mix into the lined pie dish before topping with pastry. Crimp and seal the edges, prick the pastry top and then glaze with a beaten egg. I topped mine with a few fennel seeds. Bake for 30-45 minutes or until the pie is golden and brown.
Creamy Chicken & Leek Pies 2 leeks 500g chicken breast, chopped 50g butter 1 tsp thyme splash of white wine 1 cup chicken stock 200g crème fraiche 2 tsp cornflour pastry (flaky, rough puff or our sour cream pastry will all work) egg Slice the leeks, leaving the very end green bits. Heat the butter in a large pan and add the leeks. Cook slowly for 5 minutes before adding the chopped chicken breast. Continue to cook for another 5 minutes, then add the thyme and a splash of the white wine. When the wine has completely evaporated add the stock. Mix the cornflour into the crème fraiche and then stir this through the chicken and leek mix. Continue to simmer until the sauce has thickened. Check for seasoning before placing into large ramekins or small pie dishes.
Roll out the pastry. Cut the pastry into even strips and weave onto the top of each dish. Glaze the pastry with a beaten egg and sprinkle with sesame seeds then bake in a 200°C oven for 15-20 minutes or until the pastry is golden brown.
Absolut Kurant, pineapple Chambord juice, + bubble s FLIGHTLES S 42 below Kiwi, Kiw i fruit, Apple jui Limes, ce + chi JAM JAR Black Dor is Plum Jam, Cha Vodka, E AT E R mbord, cranberry Y juice SUGAR N SPICE Gin, Bén édictine, Falernum, spiced sugar + soda COCKTAILS RUM COL SNACKS LINS AT THE White rum BAR $16 , Lime, MONKEY NUTS! (pe bitters Angus Rd + anuts in spice shell) Classic $5.05 LONG ISL American AND creamy Vodka, CHICKEN Gin, Coi TOASTIE Home-styl ntreau, $9.0 White rum e CUNKY Tequilla, , Lemon FRIES w juice + curry sau LIQUID Coke SOUTHERNce $8.0 COCAINE FRIED CHI Champagne CKEN w habanero , vodka mayo $10 + Redbul Polenta .0 l CHIPS w shaved parmesan Garlic $6.0 + Parmes n PIZZA STICKS w blackp epper may o $6.0
Some of them the re fancy ain’t too places bad. At Angus Rd more of we’re a straig ht talkin joint. kinda A plate of good can lea honest ve y’all grits feeling than a.. happier . Well, we don’t rig htly kno Why don w. ’t y’all tell us.
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Rich CHO COLATE TART $14 .5 w raspbe rry cre am Fejoa & Braeburn PIE $14 .5 New Yor k cherry CHEESE CAKE $14 .5 DESSERT TASTER (3 of the above) $21.0
Back Sta bbin Bil l’s ext when he’ ra mean s hungry - we fig sweeten ure he’ up real ll quick wit from our h a des kitchen. sert
page 39 WEEKEND BRUNCH www.nourishmagazine.co.nz
25 Angus Rd
Mystery Creek, Hamilton
Aged Bla ck ANGUS SCOTCH baghdad FILLET butter w + polent a chips Wood roa sted HAL F A CHI ratatouil CKEN w le + cor n puree LINE CAU GHT sna pper wild mus hroom ris otto Double cut POR K RIBEYE duck fat w arias + apple sla w CRISPY SKI N DUCK carrot w puree, quinoa + choriz o OR polenta
½ pound BEEF BUR GER w chips + smoked garlic aioli $19.9
Angus Rd CRUMPETS
with hou se made blackdorr is churne d butter Ugly BAG $9.0 EL BLT $12.0 EGGS w toasted five gra in $10.0 SALMON + $4.0 + spring for bac onion Sco on Chorizo tch egg BUBBLE w creme + SQUEAK fraiche w poache $15.0 ½ pound d egg + premium mustard BEEF BUR aioli $15 GER w pol .0 enta chi ps + smo ked gar SALT + lic aio PEPPER Beer bat li $19.0 SQUID Cae tered lin sar $18 e caught .0 SNAPPER, Muddled
SAT/SUN 11am - late
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ON THE SIDE
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ALL $6. 0 FRITZ w Smoked garlic aioli Baby Cos SALAD w house ran Green BEA ch NS w Bag hdad but ter
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what’s the go With the rapid increase in food intolerance, digestive complaints, obesity, heart disease and cancers, traditional diets are taking the world by storm and for good reason. Otherwise known as ‘Ancestral Eating’ more and more nutritionists are turning back the clock and focusing on a diet of traditional foods.
o what are the health benefits of traditional diets? Natural weight loss, balanced blood sugar levels, improved cardiovascular health, more energy that’s balanced across the day, a strong immune system and increased cognitive ability as well as balanced hormones and improved moods. Your diet does dictate your quality of life, so feed your body the highest quality foods you can and reap the rewards! While there are a number of different approaches to this, the basis of all these diets is to eliminate processed foods, such as refined sugars, newfangled fats and oil, such as soy, canola, rice-bran and rapeseed, and chemicals in foods. Where traditional diets vary is whether or not to consume grains, legumes and dairy. The Paleo diet eliminates grains, legumes, dairy products and fermented foods. The Weston Price diet allows grains if they are soaked, fermented and/or sprouted first so they are more digestible in the body. It also allows traditional raw dairy, and legumes if they are also prepared properly, such as through soaking. This eating style also encourages fermented foods, a rich source of natural probiotics. Both diets encourage adequate protein and traditional fats, including animal fats and other saturated fats like coconut oil. These fats have been demonised for the
best part of the last century; however, the scientific community is beginning to take a dramatic turn around on a stance that many considered the biggest diet blunder in history!
Your diet does dictate
your quality of life, so feed your body the highest quality foods you can and reap the rewards! How does this vary from what dieticians promote to be a healthy diet? Dieticians are bound by rules that force them to promote the official dietary guidelines. This is a grain/carbohydrate rich, lower fat diet, which originated at the United States Department of Agriculture (USDA). Many argue it was designed to support grain based agriculture and not human health. Since its origins we have become fatter and unhealthier than ever before. Apart from the dramatic increase in processed sugars, modern health issues are said to be due in part to the fact that grains also convert to glucose (sugar), and a diet of high glucose producing foods, such as grains, can cause a myriad of health complaints.
Traditional diets when balanced correctly are naturally very low in these types of foods and promote a low to no grain diet, but use plenty of fresh natural foods, such as vegetables, organic meat, seafood, nuts and seeds, including ancient ‘grains’ quinoa, amaranth, buckwheat (which are actually seeds), natural sugars and some fruit, and healthy fats like olive oil and coconut oil. While this may sound restrictive, there is no need to miss out on any of your favourite foods, it’s simply a case of knowing the alternatives. When you know how to prepare healthy bread, nourishing crackers, delicious cakes and slices; the world of Ancestral Eating becomes a wonderful world of new flavours and tastes. So get experimenting and open your kitchen to a whole new culinary experience! Deborah Murtagh is a Whole Foods & Weight Loss Coach with 20 years of clinical experience in gut and bowel health and natural nutrition. Deborah has an online cooking school which features over 90 videos and 6 ebooks demonstrating how to prepare natural whole foods. Deborah also has a cooking school in rural Cambridge teaching traditional foods. Please visit her website to view details of her upcoming Gluten & Grain free baking course ‘Ancestral Baking for a Modern World’. www.healthykitchen.co.nz
AT MILK & HONEY WE’RE PASSIONATE ABOUT FOOD, COFFEE AND COMMUNITY 7.30am - 3.00pm
100% of Milk & Honey’s proﬁts go straight to the TALKINGtech Foundation who are committed to making a difference in local and global communities.
Conference•Function•Cafe• page 40 www.nourishmagazine.co.nz
Cashew Fruit Drops These are the most delicious chewy biscuits.
They are gluten and grain free, baked in true Paleo style, these cookies will be your next family favourite.
Master this whole food cookie technique, then create your own version and flavour combination.
1½ cups of cashew butter (made from 2 cups of cashews whizzed in high powered blender or food processor until creamy) 2 eggs 1 tsp baking soda ¾ cup coconut sugar (or other natural sugar) 2 tbsp coconut flour ¼ cup tapioca starch 1 Beat all ingredients together until smooth. 2 Place teaspoonfuls onto a lined baking tray and make a well with wet fingers. 3 Place ½ tsp of jam (see below) into the centre. 4 Fanbake at 165°C or 98°F for 12–5 minutes. 5 Place onto a cooling rack to cool, then store in an airtight container.
To make jam: Place 1 cup of frozen berries (boysenberries are lovely!) with ¼ cup coconut sugar into a small pot and reduce down until thick. This should take around 10–12 minutes. Ensure you don’t burn it though! Optional: You can sprinkle with a little eyrthitol or caster sugar before baking to entice the fussiest palates.
Buckwheat and Blueberry Pancakes These delicious gluten and grain free pancakes will become your go-to pancake recipe for Sunday brunch!
Despite the name, buckwheat is not wheat, in fact it’s not even a grain. It’s a gluten free fruit seed from the rhubarb family. High in protein, iron and potassium, buckwheat is also low GI. 2 eggs, lightly beaten 1½ cups buttermilk 1 cup buckwheat flour ½ cup tapioca flour 1 tbsp sugar 1½ tsp baking powder ½ tsp salt butter, ghee, organic coconut oil for frying
1 Mix the buckwheat and tapioca flours with the buttermilk, cover and leave on the bench overnight. 2 Add the remaining ingredients, whisking to a smooth batter. 3 Heat a cast iron pan until hot, place a small knob of your chosen fat into the pan and then quickly place ¼ cup of batter in the pan. 4 Cook for around 15 seconds on the first side until it bubbles, and then 10 seconds on the second side. Serving suggestion: Stack by layering with fresh blueberries and sweetened crème fraiche or yoghurt. page 41 www.nourishmagazine.co.nz
IT’S ALL IN THE BOTTLE French wine, where do we start? Some of it is the very, very best in the world, while some seems overpriced and unrewarding. Yet it is still the centre of the wine world with more of its wines synonymous with greatness than any other.
With the exception of Sauvignon Blanc, France is also the leading producer of all the major grape varieties, with only Australia and its examples of Shiraz coming close to the great Syrah of France. (Shiraz and Syrah are one in the same.)
An explanation of French wine labels
Burgundy is an area of France between Champagne in the north and The Rhone in the south. Alsace is to the north east; Bordeaux to the south west and Loire to the west. These major wine regions have a lot in common. By law, only certain wine varieties are able to be grown in each of the regions. On the wine shelves around the world it is often the bottle shape that tells us what region the wine is from and therefore what grape variety it is. The wines name the producer, the region and the vintage, yet leave you in the dark about the variety. Quite different to how a bottle of wine from New Zealand would be labelled.
Show some classy respect
How often have you been in a restaurant or bar and someone has asked for Champagne; but meant a local sparkling? Imagine in a bar:
Customer: Can I have a glass of Champagne please? Bar Person: Would you like Mumm, Moet or Veuve Cliquot? Customer: Lindauer Let’s all make a bigger effort in this area. Wine cool is to know what things should be called. Uncool is to think the word Champagne is a cool name for sparkling wine, when you really mean something bubbly with no link at all to Champagne and generally sold for a fraction of the price of the real thing.
Here is a quick guide listed in this order: Region, Main Variety White, Main Variety Red, Bottle Shape
Champagne: Chardonnay; Pinot Noir and Pinot Menuier (these are not fermented on their skins and are slightly pink to white in colour when bottled; for Rosé Champagne they do have skin contact for some time)
Bordeaux: Sauvignon Blanc, Semillon (dry & desert styles); Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot (often blended). Alsace: Riesling, Gewurztraminer, Pinot Gris (the variety is usually stated on the bottle); Alsace is an area not known for red wine. Burgundy: Chardonnay; Pinot Noir, Gamay Beaujolais.
The Loire: Sauvignon Blanc, Chenin Blanc; Cabernet Franc (this is often served chilled and in a lighter style). Rhone: Viognier; Shiraz, Grenache (blends are common).
Provence and Languedoc are to the very south and don’t have the limitations regarding what can be grown where. However, they do tend to stick to the bottle shape.
Foot note: Don’t be fooled. Usually there is a strong correlation between Northern and Southern Hemisphere vintages. If it’s good here, it’s usually good there. If it’s great there; it is here as well, or close to it. This seems to have been the pattern for quite a while. The exception is 2013. It was fantastic here, and very, very difficult there. Pop that one in your note book for future reference, it could come in very handy.
Feel the fear! Fear is a natural response to real or imagined danger and is an important survival mechanism. Fear is good at times; it can motivate you and make you stronger. However, problems can arise if we allow our imagination to run away. This is because our natural reaction to fear is to do nothing in order to avoid the fear, but by doing so we give our power away to the fear. When fear runs your life, you are not really living; your dreams and desires are abandoned and the result is a safe, bland life. Most fears are created from within (did you know that FEAR stands for False Evidence Appearing Real!!). Whenever we do something new, one of our companions is fear. Self-limiting beliefs will also contribute to many fears, enabling them to invade your life. Even the most successful people have fears, but they do not let them run their lives in a destructive way. Instead, they acknowledge those fears and work to prove them wrong or minimise them. We can all do the same!
While you’ll never eliminate fear entirely, you can develop strategies and tools to deal with it, so it doesn’t stop you from pursuing your goals and dreams. Here are a few tools you can use: 1 Get more information. A lot of fear comes from speculating on things we know very little about. We often base our decisions on limited information and fill in the spaces with negative imaginings. However, by getting the facts and planning your actions based on real information, some of your fear will naturally diminish.
4 Check your self-talk. Are you focusing on all the negatives rather than on all the positives? 5 Share your fears with others.
Know that you’re not alone. Everyone is afraid of something. Don’t wait for the fear to go away, as this can result in great opportunities being lost. The more you face your fears, the more courage and selfesteem you build. Feel the fear! If you’d like to receive fortnightly, Open the Door inspiration, totally free, send me an email at firstname.lastname@example.org
2 Think ahead. By thinking ahead and planning you can anticipate problems and prepare for them.
3 Figure out exactly what you’re afraid of. How likely is it to actually happen? Often our fears are irrational and when we really look at the reasoning, we realise it is falsely magnified.
Winter advice Over winter the best advice I could give anyone to minimise physical ailments is to find the motivation to get or remain physically active. It’s too easy as the winter nights draw in to snuggle up in front of the fire or TV. Two of the most important reasons for staying aerobically active are to maintain your physical health and to minimise the stress of daily life. Being physically active maintains our strength, stimulates our cardiovascular fitness and promotes flexibility and joint health. But more importantly it is one of the most essential tools in managing daily stress.
Sue Kohn-Taylor Personal Development Coach Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524 Open the door with Sue
The effect of not managing daily stress appropriately is that it keeps our cardiovascular and musculoskeletal systems in a state ready for action. The problem is that if this action never eventuates it has a detrimental effect on these systems and if we remain in this state for prolonged periods our vitality is redirected away from our digestive and reproductive systems. This erodes our health from within as insufficient resources are put aside for general maintenance.
Some of the effects of daily stress over prolonged periods are gastric reflux, IBS, abdominal pain from gut contractures, painful periods and even fertility issues. What may surprise a lot of readers is that all the above mentioned conditions and many more can be helped through osteopathy. Osteopaths are very effective at treating the musculoskeletal system, but with experience they also have the sensitivity to gently mobilise the internal organs to improve gut function, fertility and overall well-being. If you would like to know more about how osteopathy may be able to help you, feel free to gives us a call or visit our website.
One of eight great osteopaths at the Osteopathic Clinic (Hamilton & Raglan)
Phone 07 853 9699 Visit www.osteopathy.net.nz
Angus Road Wood roasted half a chicken with ratatouille and corn puree, whole glazed pork hock with bubble and squeak and an apple slaw, or crispy skin duck with carrot puree, quiona and chorizo. These are just a snap shot of whatâ€™s on offer at Angus Road Eatery which opened on the fourth of June in what was the Woodbox.
page 44 www.nourishmagazine.co.nz
he space has had a complete makeover and is now light and funky. The dark walls are gone; the big imposing leather chairs have been replaced with more contemporary wooden ones with fabric cushions. There are several communal tables which add to the more casual feel Angus Road is about. Outside has not escaped the makeover, with a large courtyard centred around an outdoor fireplace. This space would be perfect on a gorgeous day with a big grass area for the kids to play. It also means you can now explore the garden which is bursting with edible delights, from herbs to fruit trees. The team have been revelling in what the garden produces and the first evidence can be found on the dessert menu with a fejoia and braeburn pie. Co owner Dave Kerr says they love this space and are pleased it is no longer hidden away. The idea of people coming out for brunch and staying for several hours enjoying the food and atmosphere is what Angus your online nutrition & cookery school
Road is all about. “We have listened to our customers,” says Dave, “and adjusted our menu to suit.” The mains are all under $30 plus the menu contains options to share, including wood fired pizzas as well as bar snacks. Think salt and pepper squid with miso mayo, baby rocket and fried jalapenos or Southern fried chicken with habanera mayo.
Angus Road is all about providing a warm and relaxed environment with a pared down, unpretentious menu.
Dave believes people are enjoying eating out more than ever but this has meant a decline in “occasional dining”, hence the demand for more casual and relaxed styled eateries. Dave says because of the change of direction it was important to rebrand the space. Angus
Road is all about providing a warm and relaxed environment with a pared down, unpretentious menu. This is no longer a space for once in a while, or that special occasion, it is somewhere you can come and enjoy everything from a great meal to a drink at the bar while you watch the rugby.
Woodbox’s Head Chef, Kane Findlater, is still at the helm in the kitchen so the menu may be casual in style but you can be assured it is still going to be fantastic. The wood fired oven is at the heart of the kitchen and the team plan to use it much more than just for the pizzas. Angus Road Eatery is open for dinner Wednesday to Sunday and for Brunch on weekends. Corner Mystery Creek and Angus Road, Hamilton. Phone 07 823 6411 www.angusrd.co.nz
whole food secrets with deborah murtagh
Gluten Free Baking Class Nutritious & delicious baking for families! - One day class - Saturday 7th July visit www.healthykitchen.co.nz for details facebook.com/wholefoodsecrets
page 45 www.nourishmagazine.co.nz
whole food secrets App
Download our free recipe app by visiting http://wholefoodsecrets.mobapp.at 37 nourishing recipes your family will love!
Cambridge Farmers’ Market
Every Saturday 8am–12noon. Victoria Square, Cambridge.
Amateur Chefs cook off Join us at Punnet on Friday 8 August for a fun filled night as two local amateur cooks battle it out. Be part of the action as you eat their food and help us judge who cut the mustard. Tickets, which include a 3 course meal, are $65.00 via eventfinder.co.nz OR for more information go to www.nourishmagazine.co.nz/events
Let’s go shopping 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 her website www.letsgoshoppingtours.com for dates. Or if you have a group of friends, call Pauline 021 1900 226 and she can tailor a tour to your needs.
Hamilton Farmers’ market The Great New Zealand Food Show The Great NZ Food Show, Hamilton’s first premier food show, makes its debut on the 6 & 7 September at Mystery Creek Events Centre. The show will include tastings, gluten free, allergy and artisan exhibitors, the chance to cook alongside the experts, along with demonstrations by celebrity chefs Annabelle White and Nici Wickes. More details at www.greatnzfoodshow.co.nz
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
Every Sunday 8am–12noon. 204 River Road, Hamilton.
Gordonton Country Market 2nd Saturday of each month. Hukanui Park, Gordonton Road.
3rd Saturday of each month. St Stephens Church grounds, corner Airport and Tamahere Roads.
Raglan Creative Market
2nd Sunday of each month. Raglan Old School Arts Centre.
WWW.REDKITCHEN.CO.NZ 51 MAHOE STREET, TE AWAMUTU
page 46 www.nourishmagazine.co.nz
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firstname.lastname@example.org 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: email@example.com | ph 07 8393139
Wonderful winter produce available every week at the
WAIKATO FARMERS’ MARKETS
delicious A quirky cafe in an iconic building
NEW Asian-style Dressing to transform any mix of raw or cooked veges into a delicious Asian salad or stir-fry, or use to marinade meat, ﬁsh or tofu before cooking. 10% discount on website purchases with code NOUR2014
cuisinescene.co.nz Phone: 07 856 4828
Fully escorted shopping tours to Los Angeles, California! 7 nights, designer labels, bargain prices, fashion, shoes, makeup, handbags + more.
Pollen Street,Thames p 07 868 5558 e firstname.lastname@example.org Licensed cafe daily from 8am Restaurant/bar from 5pm to late HO ER
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SERVING FRESH LOCAL FOOD
Enjoy the freshest local winter produce as well as award winning cheese, honey, salmon and more. www.waikatofarmersmarkets.co.nz www.facebook.com/ waikato.farmers.market
Group size 15-25 5 Days shopping, 2 days sightseeing ALL TOUR DATES ON WEBSITE www.letsgoshoppingtours.com Phone Pauline: +64 21-1900-226 facebook.com/letsgoshoppingtours
Fresh local flavour from the Waikato in New Zealand. In this edition we discover local foodie businesses Dante's and Angus Rd Eatery. We c...
Published on Jun 2, 2014
Fresh local flavour from the Waikato in New Zealand. In this edition we discover local foodie businesses Dante's and Angus Rd Eatery. We c...