Nourish Magazine Waikato ed, Winter 2015 issue

Issue no. 20, Winter 2015

TOO MANY GOING WITH THE

LEEKS

grain

ALL steamed up WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

WAIKATO, NZ

NOURISH | issue 20

Welcome

In this edition we have sprouted a few leeks! That, folks, is still putting a smile on our faces a month after we fell about the office laughing so hard we had tears in our eyes. Regular readers will know we love a good pun here at Nourish. The quest to come up with the headlines and puns for the cover is becoming an obsession for us. So we thought we would share the fun and ask for your help.

Look out on our Facebook page for the spring challenge.

Aside from our attempts at wit, we have some great recipes and articles for you in this edition.

Plastic Free July Challenge, details on this on our new regular environmental pages 46-47.

Along with our quest for catchy headlines, the Nourish team are continually looking at ways we can grow and improve Nourish, both the printed magazine and our online content. See page 37 for details on our reader’s survey where we ask you to tell us who you are, what you love about Nourish and what you want to see more of.

We look forward to reading your responses.

We get all steamy (see I can’t help myself!) on page 40 with some great ways to cook using steam. Megan from Red Kitchen looks at a few different grains on page? and shows us some delicious ways to cook with them. Plus we have some delicious baking with honey as the inspiration on page 16.

Vic

Honey was a bit of a theme with Victoria looking at the plight of bees on page 14 and how we can help, then on page 44 we meet Trudy Kendall who is creating gorgeous reusable food wraps from beeswax. These are a must, especially if you are attempting the

Vicki Ravlich-Horan

COOKING

REFRIGERATION

DISHWASHERS

CONTENTS

LAUNDRY

KITCHENTHINGS.CO.NZ

regular

04 06 07 25 26 28 30 39 46 14 54 55

Vic’s Pics Farmers Market Waikato News Beauty In the Garden Wine Column

THE PROFESSIONALS CHOICE

INTRODUCING THE FALCON HI-LITE COOKER

Choose a Falcon range cooker and you can benefit from a large oven – two ovens if you prefer – including a multifunctional oven that can defrost, fan grill, brown and fan assist, with rapid response for faster heat-up times. You’ll also have a high-powered grill, a choice of gas, ceramic or induction hob, powerful wok burner and storage drawer.

A crisp, fresh and modern design, this stylish range cooker is the first on the market to boast a stunning illuminated fascia design, perfect for creating a subtle lighting effect after dark.

Falcon’s heritage as the UK’s leading manufacturer of professional catering equipment spans more than 75 years. With a proud reputation as the ‘professional’s choice’, they work hard to ensure every product bearing the Falcon brand is capable of inspiring the hidden chef in anyone.

Additional features include: • newly improved single piece hotplate for increased pan space • robust cast iron pan supports (dual fuel models) • warming zone (110cm dual fuel model) Choose from gas or induction hob and three sizes of cookers - 90cm, 100cm and 110cm - to suit your kitchen design.

08 16 20 40

HAMILTON 11 Maui Street, Te Rapa, Hamilton 3200

Phone 07 850 9040

facebook.com/KitchenThingsHamilton

KITCHEN THINGS - NEW ZEALAND’S LARGEST RANGE OF COOKING APPLIANCES

EDITORIAL ASSISTANT Victoria Russell PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Kate Underwood, Megan Muldowney, Kevin Blakeway COVER IMAGE Victoria Russell PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Victoria Russell ILLUSTRATOR Bron Alexander ISSN 2324-4356 (Print) ISSN 2324-4364 (Online)

Local Art Scene

ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 021 065 1537

Enviro Page Seasonal Coffee Events Directory

Persimmons Aplenty Plight of the Bees All Fired Up Bee Wrapt The Perils of Palm Oil Whisky 101

recipes

Whether you are planning a traditional or an ultra contemporary kitchen, choose from a variety of sizes, styles and colours that will fit perfectly into your design scheme.

CREATIVE DIRECTOR Bron Alexander from Folk Creative

Take Five - Osteopathy

features

12 14 33 44 14 50

EDITOR Vicki Ravlich-Horan

Too Many Leeks Honey Honey!

Nourishing Grains All Steamed Up

Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

NOURISH | spotlight

Vic’s Picks Save the Children Waikato

OKU

Charity shops are common places overseas.

While most of us are familiar with charity op shops, Save the Children Waikato’s shop on Grey Street takes a different approach with a range of products made in New Zealand and from around the world. From Save the Children t-shirts, Manuka honey skin care to cushions, stationery, scarves, hand knitted baby and toddler wear, photograph albums and much more. Local Save the Children President and shop Manager Dorothy Gilson says the range is based on customer demand and supporting businesses with ethics that fit with Save the Children.

OKU was formed out of the wish to reintroduce many of the amazing healing properties that are held within the plants of the ngahere (forests) of New Zealand into a functional and therapeutic product range. OKU currently offer two unique product ranges that includes a Tea range, which focuses on the herb Kawakawa, as well as other NZ and contemporary herbs. There is also a Cough and Chest Elixir range that utilises a blend of NZ native herbs that have been traditionally used for a range of respiratory and bronchial conditions.

Both blends are suitable for children aged one and over.

Save the Children New Zealand is part of a larger alliance of Save the Children organisations working in 120 countries throughout the world.

Locally, the Save the Children Waikato branch raises funds for children caught up in global emergencies, such as the Nepal earthquake, Cyclone Pam in Vanuatu, the Syria crisis and also fundraises to support long-term community development, education and health programmes in the Pacific, Asia, Bangladesh, Africa and in New Zealand.

Open Monday – Friday 9.30am to 4.30pm and Saturday 10am to 3pm.

For more information go to their website www.oku.co.nz

SUBSCRIBE TO NOURISH NOW! Subscribe to Nourish for $30 for 1 year and get a

FREE JUTE BAG (valued at $15)

It’s perfect for filling up with wholesome fresh produce from your local market!

KRISTY’S RICE CAKES “Incredibly fresh, crunchy and delicious” is how Vicki from Dante’s Fine Foods in Cambridge describes the range of Kristy’s rice cakes.

The range includes mixed grain, quinoa, corn, brown rice and white rice cakes.

Made in New Zealand, all the cakes are GMO and gluten free and do not contain any additives or preservatives.

Available at: Dante’s Fine Foods, Duke Street, Cambridge

TO SUBSCRIBE GO TO

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CAFE

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Winter at the

Waikato Farmers’ Markets Fresh, local and seasonal

Rocket have opened a new coffee shop, SL28, in the redeveloped Riverbank Mall on Victoria Street. Glen Crompton says to expect “all things coffee”. We are talking a guaranteed good cuppa espresso as well as 3–4 single origin filter coffees, coffee paraphernalia plus the odd demo.

Winter is a time for warming soups, slow braises and everyone’s favourite, the Sunday roast.

If soup is on the menu, the market has it all, from pumpkin and fennel to broccoli and potatoes. Or pick up some fresh fish or smoked salmon for a creamy seafood chowder. Don’t forget the bread! Bella Pane and Volare have you covered with traditional and gluten free options.

Waikato News OPENINGS

NEWS

Take your pick for locally raised meat from Wholly Cow and Soggy Bottom.

NOURISH | news

Have you tried Jersey Girl Organic Milk? Perfect for your white sauces, home-made cocoa or a rich custard over one of Celtic Cuisine’s turnovers!

Wrap up warm and come down and enjoy Sunday brunch at the Hamilton Farmers’ Market. In addition to three are homemade crumpets from Parker Pop Up, piping hot Cornish pasties, mussel fritters, plus mouth watering Danishes, doughnuts and more from Mavis & Co and Volare.

gorgeous local fruit available or pick up some lemons and combine them with honey from Sweetree or Nature’s Gold for a soothing drink.

CONGRATULATIONS Southern Belle Orchard were recently crowned the Supreme winners of the 2015 Waikato Balance Farm Environment Awards. The judges described the de Jong family’s business as “industry leaders paving the way and setting examples to follow”.

Also expanding with a space in the central city is Volare. Look out for their fresh bread and delicious pastries in Garden Place.

Hamilton East residents are a lucky bunch with some seriously good eateries on their doorstep. Have you discovered Two Birds Eatery yet, tucked away in the Clyde Street shopping centre?

The long awaited return of Goneburger sees the caravan replaced with a sleek permanent space on Cook Street.

The team from Chim Choo Ree are sorting dessert with Duck Island Ice Cream opening next door (cnr Grey and Cook Streets) in mid June.

Describing it as a neighbourhood ice cream parlour with handmade small batch ice cream, and if the desserts at Chim Choo Ree are anything to go by, these will be pretty amazing.

WIN! Kellogg’s have just launched their Five Whole Grain Muesli, the first muesli on the market to contain rolled oats, wheat, barley, triticale and rye. Being 75% whole grain, one serve provides you with 16% of your daily fibre needs and 70% of your whole grain target.

Available in two flavours Sun-dried Apricot, Cranberries and Pepitas, and Roasted Almonds, Coconut and Flame Raisins. RRP $5.49 for 450g.

We have three packs of Kellogg’s new Five Whole Grain Muesli to give away, to enter email info@ nourishmagazine.co.nz the five whole grains found in Kellogg’s new muesli before July 31 2015.

Bistro at The Falls Retreat will be reopening on Saturday 20 June (following a short closure for kitchen renovations) with new menus and a new direction. Their amazing food, including the wood fired pizzas and award winning beef and lamb dishes, will remain, but with more focus on locally grown, organic seasonal produce — “reducing their carbon footprint” says owner Emma King. Some of your favourite Bistro items will also be available to purchase with plans to start selling their home made sauces, chutneys and other goodies.

Tino Pai te Rika Dish Challenge

Tino reka te Kai

Waikato Food Inc and the Waikato District Council have teamed up to celebrate Matariki with the first annual Tino Pai te Rika Dish Challenge. During June and July eateries throughout the Waikato will be creating a Matariki inspired dish as they vie to be crowned the champion. You can have your say too by voting for your favourite dish in the People’s Choice awards.

For more details go to www.waikatofoodinc.com

follow them on Facebook or check out their website: www.waikatofarmersmarkets.co.nz | Market Manager: 021 685 719

Local food from local producers

FRESH LOCAL PRODU CTS 2 GREAT MA RKETS

Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience!

CAMBRIDGE SATURDAY 8AM-12PM Victoria Square

HAMILTON SUNDAY 8AM-12PM TE RAPA RACECOURSE page 6 www.nourishmagazine.co.nz

CREATIVE MARKET SUNDAY 8AM-12PM TE RAPA RACECOURSE page 7 www.nourishmagazine.co.nz

NOURISH | recipes

seek out leeks this winter!

WORDS KATE UNDERWOOD | PHOTOGRAPHY TRACIE HEASMAN

With the season of short days and dark cold nights upon us, it’s the perfect time to include the mighty leek in your kitchen adventures.

Exuding a distinctive savoury sweetness, this wholesome, low-calorie, high-nutrient vegetable lends itself to a range of nourishing winter dishes. As part of the Allium family, a leek’s characteristic cylinder shape houses a tightly wrapped bundle of leaves that run from root to tip. Boasting an impressive array of vitamins, minerals and antioxidants, there are so many reasons to be seeking out leeks for your winter fare!

Made up of a series of layers, each one does its bit to help improve bone, eye and heart health. The distinctive long slender stalk begins with a white bulb at the base, moving up and fanning out towards the tougher green leaves. Generally, the lighter parts are eaten, but there is no need to waste those nutritious dark green ends. Simply cook them a little longer, or throw them into stocks, broths and soup where they add a distinct aroma and wondrous depth of flavour.

When cooking with leeks, it is a case of ‘butter is better’, as opposed to oil, and steer clear of water to avoid any squeaky encounters. They pair well with all dairy, but are particularly good with a strong acidic cheese, such as goat or sheep feta. Thankfully leeks contain significant amounts of the flavonoid antioxidant called kaempferol which is believed to protect our blood vessel lining thus supporting our cardiovascular system. Many studies suggesting it helps reduce the risk of cancer and other chronic diseases.

Offering an excellent source of both vision boosting vitamin A and bone-building vitamin K, this sulphur rich vegetable helps keep us in top form by working to support the immune system. The B vitamin, folate is one to note, can be found throughout the bulb and leaf, helping give leeks a cardio-protective status. As with most B vitamins, they are responsible for balancing levels of homocysteine which help to reduce the risk of strokes and blood clots.

Fried, roasted, boiled, raw or sautéed — however you choose to treat them, they will look after you in return. Load your family up on leeks this season and enjoy the nourishment that each delicious layer brings!

too many

leeks

RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN HAM & LEEK CONCHIGLIONI SEE RECIPE ON PAGE 11.

Leek and Three Cheese Stuffed Potatoes In the meantime heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them.

Gluten Free, Vegetarian 4 large potatoes 1 leek 1 garlic clove ½ cup grated cheddar 100g feta ¼ cup grated Parmesan salt & pepper oil

When the potatoes are cool enough to handle, slice off the top and scoop out the flesh. Mix this into the cooked leeks along with the cheeses and season to taste with salt and pepper. Divide the leek and potato mixture into four and restuff the potatoes, packing the mixture in tightly.

Scrub the potatoes and place on a baking tray. Prick them a couple of times and drizzle with a little oil.

Place the potatoes back on the oven tray and in the oven to reheat, approximately 30 minutes.

Bake in the oven for approximately 1 hour or until the potatoes are cooked through. Remove from the oven and allow them to cool.

Serve with a dollop of sour cream.

Ricotta and Leek Tarts

Ham & Leek Conchiglioni

Pastry – I used my favourite sour cream pastry (find the recipe at www.nourishmagazine.co.nz or in our cookbook)

Serves two

1–2 leeks 1 cup ricotta 4 eggs ¼ cup milk smoked salmon Line one large tart tin or 6 mini ones with pastry. Cover with baking paper and fill with beans or pastry weights before blind baking in a preheated, 180°C oven for 15 minutes. Remove the beans and paper and prick the pastry a couple of times with a fork before returning to the oven for another 5 minutes.

Heat a little oil in a pan and add the sliced leeks. Sauté on a low heat until the leeks are soft, making sure not to brown them. In a bowl whisk the eggs with the ricotta and milk and a pinch of salt.

Place the cooked leeks in the pastry shells and pour over the egg mix.

Bake for 15–20 minutes until the egg is set.

Top with smoked salmon and a little crème fraiche on a bed of salad leaves.

20–24 conchiglioni shells* extra virgin olive oil 1 leek 1 clove garlic 250g mascarpone 100g ham salt & pepper Parmesan ½ cup fresh or panko breadcrumbs Bring a large pot of water to the boil. When boiling, add a teaspoon of salt and the conchiglioni. Simmer until just cooked.

You want the pasta to still have a little bite to it as it will be cooked again in the oven. Drain and then cool by running under cold water. Toss the cold pasta with a tablespoon of olive oil.

Heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them. Allow the leeks to cool and then mix with mascarpone and chopped ham. Season to taste with salt and pepper.

Stuff each cooked pasta shell with spoonfuls of the leek and mascarpone mix and place in a baking dish close together but in a single layer. Sprinkle them with the breadcrumbs and grated Parmesan.

Bake in the oven at 180°C for 15 minutes. * Conchiglioni are a large shell-like pasta. Look for them at good food stores like Dante’s Fine Foods in Cambridge, Red Kitchen in Te Awamutu or Bin Inn Dinsdale.

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NOURISH | season

If anyone knows a thing or two about growing persimmons it’s Geoff Peach. Together with his wife Leigh, Geoff owns one of the most successful persimmon orchards in the Waikato. Holyoak Orchard has over 1600 trees growing on about two hectares, and it is an impressive operation.

“Persimmons are the easiest crop in the world to grow, but the hardest crop to grow properly,” Geoff, who has 30 years’ experience growing persimmons, tells me.

Geoff puts the success of his persimmon growing down to the fact that they started from scratch rather than buying an established orchard, so he has learnt from experience. “We brought the seeds in from Japan and grew the plants ourselves. It takes three years from then until you plant them in the ground and then another three years before they fruit.” When he started out there were about 380 growers in New Zealand and today there are only about 50.

Persimmons originated in China, and until about three years ago Geoff’s main market was Japan, where they are known as the ‘Fruit of the Gods’. Now he exports to Thailand, Singapore, Malaysia, Australia and Vietnam. Other growers also export to places like Dubai, Europe, Canada and Hong Kong. “Sweet and crunchy” is how Geoff describes their taste. “A cross between a melon and an apricot” and I agree.

Fastidious when it comes to his trees, Geoff says, “Pruning is done at the end of the season in July and I do it myself with help from my daughter Sal, who works on the property all year with me.”

Frosts are a problem, so Geoff has installed some high tech solutions. A sprinkler system is set over the trees to combat the frosts, and beside Geoff’s bed is a monitoring system alerting him to temperature fluctuations. During frost prone nights Geoff keeps an eye on the sprinkler system to make sure it is all working properly.

As well as the trees grown outdoors, Holyoak Orchard grow some persimmons under plastic cover. The protection of the plastic enables Geoff to produce persimmons earlier than fellow growers.

When the persimmons are ripe, things start to get really busy. “When the season is in full swing, there are up to 14 people working in the pack house and six pickers.

Each tray contains 4kg of fruit and we can pack up to 600 trays a day,” Geoff tells me.

The persimmons are packed according to strict industry standards. Each persimmon is painstakingly checked by hand under a magnifying glass for imperfections and insects and then sorted by size. The calyx (the green flower-like leaf on the top of the fruit) is an easy place for insects to hide.

I spot a few little tins and enquire about them. Smiling, Geoff explains. “Ladybirds.

The packers gently remove them and rehouse them away from the orchard.”

PHOTO: Victoria Russell

As well as the trees grown outdoors, Holyoak Orchard grow some persimmons under plastic cover. The protection of the plastic enables Geoff to produce persimmons earlier than fellow growers.

A celebration of local produce and good times.

250 Victoria Street, Hamilton, New Zealand 3204 | www.DoughBros.co.nz

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CREATE A BEE FRIENDLY GARDEN I’m sure I am not alone in remembering my first bee sting as a child, running around bare footed in summer. It was almost a rite of passage, and if you were lucky enough not to be allergic, after the initial pain and some tears, it was a story to tell your friends at school.

Admittedly, I now spend a lot less time running around bare foot, but I am sure if I did, the occurrence of bee stings would still be low. The fact of the matter is you see a lot less bees around than you did 30 years ago. The plight of bees and the impact their decreasing population could have on us is a hot topic.

Another enormous problem faced by bees is lack of food. Modern backyards are not as bee friendly as they once were when everyone had a veggie patch in the back and flower garden out front, now low maintenance landscaping is in and this often means sparse planting or non flowering plants like yuccas.

As the National Beekeepers Association of New Zealand (NBA) point out, “much of our food depends on pollination by bees, as do our gardens and a lot of other products we rely on. Over $5 billion of New Zealand’s agricultural exports also depend on bees. Bee numbers worldwide are in decline and we must do all that we can to save them before it’s too late.”

Stephanie Lynch from Sweetree Honey says, “Good carbohydrate (nectar) and protein (pollen) sources are critical to the honey bee’s survival and good health. They need a good supply of flowers with good protein-rich pollen in spring for raising young bees and then diverse and abundant nectar sources throughout summer.”

So, why are there less bees?

One of the biggest problems faced by our bees is attack from diseases, including the well-publicised Varroa mite, also known as Varroa destructor — a fearsome sounding title and for good reason. These tiny mites attach themselves to the bee’s body, weakening them by feeding off them, as well as carrying viruses.

Whole colonies can and have been destroyed both in New Zealand and worldwide. Another disease which threatens bee colonies is a serious bacterial disease called American foulbrood or AFB (Paenibacillus larvae larvae). All hives in New Zealand must be registered and inspected annually by an approved beekeeper for its presence. Beehives which have AFB present are immediately destroyed.

Some tips from Melissa, our gardening guru, on creating a bee friendly garden.

You’ll need to focus on varieties of trees and plants that are pollen and nectar rich; for instance, try to avoid modern hybrids of roses and grow the old-fashioned varieties that are more laden with these natural products. Lavender is well known for its bee-attracting properties, but there are so many other flowers that are easy to grow, look great and will ‘bring the buzz’ if you get them growing.

Try bergamot (otherwise known as bee-balm for obvious reasons).

Having had this plant in my own garden, I was amazed at the influx of bees enjoying its unusual, showy flowers, and it’s very easy to grow. Penstemons have tube-like flowers that almost act as feeding tunnels for bees, and giant sunflowers offer a huge area that a bunch of bees can share!

Other fantastic bee attracting plants are citrus trees (the blooms before the fruit sets) as well as plum and pear trees when they’re in bloom. Basil, borage, marigolds, sage, thyme and rosemary are all bee friendly, among many others. Leaving a carrot or two in the ground to go to seed has been an eye-opening discovery for me — the seed head is enormous and bees just flock to them.

Hard working creatures who toil in gardens also need a good drink (and I’m not just referring to bees here!). Make a safe water dish for the bees by filling a very shallow dish with water, then add a handful of good-sized river stones or broken crockery scattered in it for them to safely stand on while they quench their thirst.

Like humans, “a poor diet and malnutrition,” Stephanie says, “compromises the bee’s ability to withstand long term stresses, such as Varroa, and to resist diseases. If we can all plant some good sources of pollen and nectar for bees, it will make a big difference to their survival”.

Pesticides are also a contributing factor. Stephanie says, “Go organic, or at least limit pesticides in our gardens. If you struggle with that idea then look for bee friendly sprays and use them at dusk when the bees are back in their hives.” Eating organically grown or spray free produce also helps by encouraging farmers to reduce their pesticide use.

To find out more about bees visit National Beekeepers Association of New Zealand website www.nba.org.nz page 15 www.nourishmagazine.co.nz

WORDS MEGAN MULDOWNEY | PHOTOGRAPHY TRACIE HEASMAN

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NOURISH | recipes

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NOURISH | recipes

BUCKWHEAT

FREEKAH

FARRO

SLOW COOKED

ORIGINAL FLAVOUR 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.

FREEKAH PILAF

For a tender warming meal, simply add either of these robust sauces to your roasted or braised meat.

FARRO Farro is a fabulous grain originating from the Italian mountain regions of Tuscany and Abruzzi. It is often offered in the Refugios (a mountain hut run by Italian families for hikers, climbers and lost people, similar to a DOC hut, but offering food). Many recipes you come across for farro are Italian inspired, and for me the fragrance while cooking emits winter in Italy.

I have included a recipe for a tasty warming farro soup, but it also makes fantastic hot salads.

Farro Soup 3 tbsp olive oil 1 onion, diced 1 tsp dried or finely chopped fresh rosemary 2 stalks celery, 1 cm slice 2 large carrots, diced

1 cup farro 400g can cannellini beans 400g chopped tomatoes 2 litres good quality stock 1½ cups peas

Heat olive oil in a large pot. Add the onion and sauté approx 1 minute while stirring.

Add rosemary, celery, carrots and farro. Sauté for another 2 minutes.

Add tomato and stock. Simmer till farro and carrot are soft, about 30 minutes, skimming any foam off the top as you need to.

Add peas, check seasoning and serve with a toasted Pain au Levain.

FREEKEH Freekeh is a very new grain to New Zealand. Two years ago it was unavailable and now it is readily available in big supermarkets and health food stores. Freekah is a green wheat, harvested a little before it is ripe and then dried and roasted. It is an ancient Arabian grain that was dried in piles in the sun and then set alight to remove chaff and hay, and to this day it must be roasted to be called freekeh.

Freekeh Pilaf 1½ cups freekah, rinsed in cold water ¼ cup olive oil 1 onion 3 cloves garlic, sliced 100g dried cranberries 3 cups good quality chicken stock

½ cup chopped parsley ½ cup chopped mint 100g toasted pistachio 75g crumbled feta salt and pepper

Heat oven to 180°C fan bake.

Heat olive oil in a sauté pan; add the onion, garlic and cranberries.

Sauté for approx two minutes.

Add the chicken stock, stir. Pop a lid on and put in the oven for 30 minutes.

Take out of the oven, rest for 15 minutes and then fluff with a fork.

Check the seasoning.

Fluff the remaining ingredients through with a fork, serve.

Note: A beautiful accompaniment to roast chicken, lamb kebabs or roast lamb with minted yoghurt.

I love the way Kiwis embrace new food trends and are so open to culinary change, this drives the quality of our restaurants and suppliers and really keeps those in the food industry on our toes. I see my role as a chef in finding new and exciting ingredients and presenting them to you in a way they should be enjoyed and to inspire.

By Megan Priscott Red Kitchen, Te Awamutu www.redkitchen.co.nz

BUCKWHEAT Despite its name this is not related to wheat, in fact it is gluten free and comes from the fruit seed of a plant related to rhubarb (go figure!).

Raw buckwheat needs to be cooked to soften up, or soaked and dehydrated to keep it raw and digestible. You can also find roasted buckwheat in stores, this is also known as kasha, and my favourite.

This recipe has Russian origins and with the corporate bowties I feel secretly gangster when I serve it. Try it with braised lamb shoulder, vodka martinis and store your serving tongs in a holster under your jacket. Your guests will love it.

Buckwheat and Bowties with Caramelised Onions and Watercress (Gangster Buckwheat) 2 tbsp canola oil 1 cup roasted buckwheat 1 large egg 2 cups good strong vegetable or chicken stock 175g farfalle pasta, cooked and

cooled ¼ cup olive oil 2½ cups sliced onion 2 cups watercress 2 tbsp finely chopped parsley salt and pepper

Mix the buckwheat with the egg and lightly beat.

are separated, add the farfalle and caramelised onions.

Heat the canola oil and then add the buckwheat and egg mix. Sauté for 1 minute to coat the kasha kernels.

Check the seasoning and lastly fold through the parsley and watercress.

Add the stock and bring to the boil, cover the pan, lower the heat and simmer for approx 15 minutes until the buckwheat is soft. Once the water has absorbed, turn heat off and leave the lid on to continue steaming.

Note: this recipe is delicious served with a braised lamb shoulder or roast chicken. For the chicken trim all fat off, season and roast with 1 cup water, serve the chicken with the Gangster Buckwheat and pour the chicken juices all over.

In a large sauté pan, heat the olive oil and add the onions, stirring occasionally for approx 10 minutes until the onions are well browned and crispy.

Fluff the cooked buckwheat with a fork until the grains

Add a teaspoon of Vegata Gourmet to your stocks. We have a no preservative variety available at Red Kitchen

NOURISH | beauty

Beauty

Doing a Kardashian Kaleb Phillipe from Engine Room Hair in Hamilton wants to warn anyone thinking of “doing a Kardashian”. No he has nothing against selfies, but he is concerned about anyone going from dark black or brown hair to blond, especially if you attempt to do this with a home dye kit!

That orange like tinge that can appear after bleaching you hair is a sign your hair has been “burnt” by the chemicals.

Kaleb says traditional dyes contain ammonia, which is essentially the same chemical you use to clean a toilet, and can be very harsh! Ammonia messes with the pH of your hair and the ability of your hair to produce proteins essential for its good health. This is why Kaleb strongly urges

people to use natural hair dyes like the ones used at Engine Room.

Kaleb says the new technology in the salon-only dyes he uses “work fast and create bonds in the hair as we apply the colour, all without ammonia and the traditional harsh chemicals”.

If you have dark hair and insist on going blond, Kaleb’s advice is to do it in stages. “This is a lot less stressful for your hair.”

For beautiful coloured hair without the chemicals, give the team at Engine Room Hair on Alexandra Street, Hamilton a call 8395000

Honey Honey Honey!

I was super excited when I was informed that this edition was all about honey and I cannot wait to get my hands on this winter edition!

Honey and skin go together like honey on toast hehe (my favourite).

Pore cleanse, gentle exfoliator, scar fader, acne treatment, bath soak, the list goes on!

Raw, unpasteurised honey is a fabulous and versatile skincare ingredient. It’s antibacterial, full of antioxidants and its humectant properties make it extremely moisturising and soothing to the skin.

To healthy skin!

Sara

TRY THIS LEMON FACIAL TREATMENT FOR BEAUTIFUL SOFT AND HYDRATED SKIN THIS WINTER. 1 teaspoon lemon juice (high in vitamin C/ antioxidants/naturally exfoliating) 2 teaspoon honey (preferably unpasteurised) Mix and apply to the skin (avoiding the eye area) Leave on for 5–7min.

Rinse off with warm water.

Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy.

skinbeauty.co.nz

page 25 www.nourishmagazine.co.nz

IN THE WINTER GARDEN WORDS MELISSA SPARGO

So you’ve got your thermals out, prepared to give yourself an extra level of comfort on the bitterly cold winter days that are ahead.

COMFREY TEA Comfrey is an essential perennial plant to grow if you’re interested in giving organic gardening a go. I have to mention it can be considered by some as a bit of a weed, but its usefulness outweighs this concern in my opinion!

A watery brew of comfrey ‘tea’ can do wonders for your veges as this plant is high in nitrogen, potassium and calcium and makes a fantastic fertiliser. Harvest the leaves just before the plant flowers as this is when the nutrient levels are at their highest. Fill a bucket or barrel about halfway with the leaves, weigh them down with a brick, fill with water, cover and let it brew for 3–4 weeks. This will make a potent fertiliser for the garden that needs to be diluted at least 50 percent before using. A little comfrey tea goes a long way, use it as a side dressing (scatter around your seedlings) or as a foliar spray on the crops you have in your patch.

Stop for breakfast through to afternoon tea at Café Botannix, serving only the best in fresh, seasonal produce.

Enjoy live music with Jolanta, every Sunday from 1pm Scones and muffins baked fresh daily Try our award winning Organic House Roast

ARMYWORMS COLD WEATHER While cold weather can be a problem when considering plant growth rates, there are ways to make life easier for the veges in your garden so they keep growing healthily and enjoy slightly more favourable conditions. If you don’t have a glasshouse, you’ll need to keep a few tips in mind to carry on harvesting in the next few months.

Make use of walls: Any wall at your place that has a northerly aspect or provides protection from a prevailing wind is invaluable at this time of year. If you plant at the base of these walls, you’ll be providing much better growing conditions for your crops as the wall will absorb then release heat from the sun during the day and will stop those cold winds damaging crops.

Choose cold-hardy veges to plant: Bok choy (also known as pak choi) is very hardy and quick to grow. Your brassicas will survive winter well and will benefit from the absence of the white cabbage butterfly. June and July are great months to get your garlic and shallots in! Miners lettuce is another crop that thrives over the cooler months, as is kale.

Raise your beds: Having veges in raised beds means they’ll be enjoying higher soil temperatures by approximately 10 degrees.

Warmer soil equals steadier growth.

page 26 www.nourishmagazine.co.nz

There are a few different species of armyworms, but the one the home gardener has to watch out for is the beet armyworm which destroys a wide variety of vege crops: beetroot, beans, celery, brassicas, corn, lettuce, peas and more. I’ve come across this pest twice in my vege gardening activities and was dismayed at the amount of damage done overnight to a crop of carrots!

If you live in an area that has a mild, wet winter, the eggs of the armyworm will overwinter and pupae beneath the soil, ready to wreak havoc come spring. The best way to prevent them emerging is to encourage a parasitic wasp that will insert its eggs into the armyworm eggs, killing them before they reach the plant-eating stage. Attract these fantastic predators to your garden by planting angelica, chervil, fennel, dill and coriander.

Mint and asters are also attractive to the parasitic wasp. I would recommend planting the herb dill in a warm, fertile spot in your garden as this ancient herb is hardy during winter.

If the armyworms do raise their heads, I’ve used paper cups with the bottoms cut out to pop over each seedling and press down into the soil as a deterrent to the worm that will head for the base of the plant. page 27 www.nourishmagazine.co.nz

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Ph: 07 853 0600.

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Café Botannix open from 8.30am. palmersplanet.co.nz facebook.com/palmersplanet

WHAT MAKES A GREAT WINE LIST

Waikato’s Best Kept Secret Experience the very best seasonal dining in the secluded Simunovich Olive Estate

microGREENS Winter weather can send the hardiest of gardeners scuttling indoors to the heat of the hearth. The biting wind and forlorn, damp garden definitely doesn’t tend to invite the opportunity to spend time tending to the vege patch. However, don’t despair! You can still enjoy nature’s bounty by growing microgreens. They’re super easy, highly nutritious and fun to grow.

There are too many wine lists that are generated by the wine supply companies. You know the ones where you either see wines you can find regularly on special in a supermarket but three or four times the price. Then there are those that seem to be repeats of the restaurant next door, the same wines or the same company names appearing with only the varieties of the wines being different. Many lists lack the wines that set New Zealand apart from the rest of the world. Omissions of Marlborough Sauvignon Blanc and Pinot Noir from the best regions are glaring.

All you need is a shallow (10–15cm deep) container, seeds and seedraising mix. It’s more economical to buy your seeds in bulk as you do need to sow them thickly. Varieties suitable as microgreens include beetroot, cress, basil and snow peas as well as spicy rocket, mustard and radish. Fill the container with seed-raising mix and sow thickly with the seeds you’ve chosen. While you can sow different seeds in the same pot, don’t mix them together as they will all have different growth rates! Rather, sow in blocks or sections in the same pot or use one pot per variety of seed. Lightly cover the seed with a sprinkle of seedraising mix, pat down gently, moisten with a mister bottle and leave the container in a warm place inside.

WHAT SHOULD A GOOD, SIMPLE LIST CONSIST OF? If we look at good examples from restaurants around the country, trends emerge. A blueprint of sorts can be followed and it would look like this:

When the sprouts start to emerge, it’s really important not to let them dry out. Water them gently and regularly. Your microgreens will be ready for harvest when they’re about 10cm tall or when the first true set of leaves emerge (not to be confused with the fleshy ‘cotelydon’ leaves).

Snip them off just above soil level, rinse and enjoy!

Sauvignon Blanc: At least three or four Marlborough Sauvignon Blanc of the current vintage with a spread of price points.

An oak aged and of high quality, not necessarily highly priced.

Chardonnay: Usually these will be from New Zealand, so a good cross section of styles and regions is important. A selection of styles, little to no oak, right up to big, full and bold.

Pinot Gris: From dry to medium; covering a wide price range Riesling, Gewurztraminer and Viognier: One or two Riesling is plenty and one Gewurztraminer. These depend very much on the type of food that is being served. Menus with an Asian or seafood focus should consider having a greater proportion of these.

Pinot Noir: At least two from Central Otago. After all New Zealand is one of the best producers in the world .

Syrah, Shiraz and Blends: At least one Hawkes Bay Syrah with maybe one blend; Australian GSMs or Shiraz Viognier are great options Bordeaux Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec straight or blended. These make great food wines.

One North Island Merlot; one Cabernet Sauvignon, preferably Australian; with the rest Merlot or Cabernets blends. Other reds could include: an Italian red, Montepulciano d'Abruzzo 's is great; South American Malbecs or Spanish Rioja all fit the bill.

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Many eateries have made good attempts to join the boutique beer and cider craze. I’d love to see this amount of care transferred to wine lists.

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NOURISH | spotlight

What does an osteopath do?

Simply put, we help the body to be free from restrictions so it can get well. The more healthy movement available the better the body functions. The closer it is to anatomical normal (ideal), the better performing the whole system will be.

TAKE FIVE OSTEOPATHY We asked Oliver Russell from the Osteopathy Clinic to answer five quick questions so we can learn more about who and what an osteopath does.

Osteopathy is a medical science based on mechanical principles, a sound understanding of anatomy (body structures) with a keen sense of observation and touch.

As an osteopath the most important skill we have is palpation, our sense of touch, and we are constantly developing it. We gain most of our information of what needs to be treated and how to treat it through our sense of touch. This skill is made much more effective with an in-depth knowledge of anatomy, which for an osteopath is an area of continuing study for the rest of our career.

There are amazing osteopaths in their seventies who still take time to pour over their anatomy books because this knowledge is so important to what we do.

How do you train to be an osteopath?

Training is a five year Masters of Science or Honours course at one of a few universities around the world. Most osteopaths in NZ will have been trained at UNITEC in Auckland or in the UK. The training is very intense. We learn anatomy until our brains leak out of our ears. This includes the structure and function of cells, embryology, systems (such as the cardiovascular system — heart and blood) and disease. We have hours of lectures, metres of text books and many bodies of dissection.

There is a solid grounding in medical history and its philosophy.

All the way through this quagmire, we develop our sense of touch and expand our range of techniques. In second year we start practising on the unsuspecting public under the guidance of some of the country’s best osteopaths.

body in general. While it won’t cure it, it will help it pass quicker, albeit probably more intensely.

While we don’t tend to treat people suffering with a cold, mechanically improving the body helps it to better deal with most conditions that effect it. In the same way a finely tuned car can handle the road and any surprises it comes across better than one in poor condition.

What can an osteopath help with that many people would be surprised about?

Osteopaths can help with abdominal /digestive complaints. The proper function of the abdominal organs is closely related to effective drainage and supply of blood and lymph. This in turn is interrupted if the organs do not have good mobility, in terms of the ability to slide and glide against neighbouring organs or if there are abnormal strains and tensions within the abdomen.

Through a good sense of touch and knowledge of anatomy, these problems can be treated with gentle techniques.

What may surprise people is how organ dysfunction can dramatically effect the function of the musculoskeletal system.

There are knock on effects, particularly due to the convergent nature of the nervous, lymph and vascular systems, as well as the interconnectedness of the body’s fascia (the tissue that holds everything together).

What are your top three health tips you would give people?

Take time to relax and breathe. Learn how to breathe well.

Eat healthily, look for low glycemic foods with plenty of fibre and are nutrient dense. Drink good quality water.

Move, look after your mobility, stay mobile and be kind to your body.

What can’t an osteopath help with?

It is difficult to answer that. Even something like the common cold can be helped by improving the drainage from the face and neck and a better supply of the body’s natural immune response to the

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07 823 9178 page 30 www.nourishmagazine.co.nz

w w w.rougeempire.co.nz page 31 www.nourishmagazine.co.nz

The Osteopathic Clinic 19 Bond Street, Hamilton www.osteopathy.net.nz

Here at The Herbal Dispensary we often recommend to our customers that they try different foods in their diet to broaden the variety and also to increase the nutritional value of their diet.

Often following on from this is a discussion on how to use and cook foods such as quinoa, millet, buckwheat and chia seeds.

Once we have gone through the basics of how to cook and prepare these foods, we often move on to what else to add to give meals a higher nutritional value.

Adding herbs is the perfect solution. Herbs will often increase the digestibility of the meal, add nutritional value and, of course, add flavour.

A simple idea to get started is to look at a traditional tabouli which is made with bulgur wheat. If you want a gluten free option, replace the grain component with quinoa or buckwheat.

Adding generous amounts of chopped herbs, such as parsley, coriander, chives and mint, will provide vitamins such as A, B, C, E and K, and minerals including magnesium, copper, iron, potassium and calcium.

beginning of slow cooked dishes, such as soups and casseroles, to impart flavour with dried herbs, such as bay leaves, parsley, thyme and oregano tied in a bundle or put in a muslin bag and then removed once cooked.

Our suggestion is to put fresh herbs into the pot when cooking. .

If you are cooking savoury rice, add finely chopped herbs to match the dish and leave in once served. Herbs such as basil, thyme, parsley, lovage, rosemary, oregano, even dandelion and nettle leaves could be used.

Adding in seaweed (I use dried kombu or whatever I have on hand) will also enhance the nutritional value of the dish and provide a valuable source of trace minerals.

There are many resources for matching herbs and food, but really there are no rules, just start experimenting. Have some herb planters that you can pick from year round and enjoy!

Add a squeeze of lemon juice or a dash of vinegar in a dressing to further increase your uptake of nutrients. This dish can be served as a side to many meals.

Another way to use herbs in your meals is to add them to the pot while cooking grains and pulses; this is the traditional role of the bouquet garni expanded. A bouquet garni is usually added at the

by Bronwyn Lowe of The Herbal Dispensary

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page 32 www.nourishmagazine.co.nz

WORDS VICKI RAVLICH-HORAN PHOTOGRAPHY TRACIE HEASMAN

NOURISH | feature

“We got a little carried away,” confesses Jake Mitchell as we sit soaking up the beautiful new space that was Barzurk. Jake and his wife, Katherine, have taken a favourite in the Hamilton hospitality scene that was becoming a little stale and reinvented it.

The result is Dough Bros.

When you walk into the new space it is hard to remember what it used to be like, but it is clear a lot has changed. The now light and bright interior has a modern, clean look. The booths are gone, replaced with a long banquette down one wall, making the most of what could be an awkward narrow space. Katherine describes the layout as “very social”, and this is important to the couple’s vision of creating a relaxed, friendly neighbourhood eatery.

With a young family, Katherine and Jake, who had been living in Melbourne, felt the time was right to make the move home to be closer to family and have the opportunity to realise their long held dream of owning their own place. When their original plan of starting a small cafe in a local orchard fell through, they found themselves taking on an existing business. “Not ones to do things by halves”, Jake says, they quickly discovered the business needed a complete reinvention. Dough Bros, Katherine says, “is a vision we have both had for quite some time”.

Taking centre stage is the wood fired oven. Feeding this is the wood which is beautifully stacked at the end of the restaurant. The wood rack, according to Jake, was Katherine’s idea, and in addition to looking great it helps dry the wood so is very practical.

The inspiration behind the food at Dough Bros started with pizza.

“We looked at pizza as a sharing food so the rest of the menu is geared that way,” explains Katherine. Be warned though, if you are after a Barzurk style pizza loaded with toppings, including sweet chilli, bananas and such like, you will be disappointed. The pizzas are based on the principle of less is more with classic combinations and quality ingredients that are allowed to shine. Think beautiful cherry tomatoes, basil and fresh mozzarella topped with rocket and local Magill’s prosciutto or house smoked chicken with zucchini,

garlic cream and pine nuts.

Jake is quite rightly proud of their pizza bases which are made from a three day cold fermented sourdough. There were quite a few man hours put in to developing the recipe and this is just one example of the Mitchell’s quest to create simple, delicious food. Heading the kitchen is Luke McGowan who, Jake says, “was chomping at the bit to make some changes and has some great ideas”.

Loving life in Hamilton, both Katherine and Jake have spent considerable time sourcing local suppliers. You’ll find Cilantro’s cherve on the menu. “It’s such a nice and versatile ingredient that can lift a dish,” says Jake.

Their coffee is from The Manuka Brothers. Katherine says it’s a cool fit considering their use of a manuka fired oven, “and their coffee is amazing,” adds Jake. The strong focus on using local producers builds on what Dough Bros is about and that’s creating a great community by connecting people with the local producers.

You’ll find this philosophy followed through on the drinks list with local craft beer from Shunters Yard on tap plus more local and boutique brews in the fridge. The wine list is carefully chosen ensuring, Jake says, “people can try something a little different”.

Being able to try something different is also made easier with their half glass option, which is also perfect for a lunchtime tipple or to help you stay under the new drink driving limits.

Dough Bros is open 11.30am - late Tuesday to Saturday, and from 5pm until late on Sundays.

250 Victoria Street, Hamilton www.doughbros.co.nz

page 35 www.nourishmagazine.co.nz

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NOURISH | arts

LOCAL ART SCENE

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NOSTALGIA SERIES BY JENNY COKER Accomplished Tauranga artist Jenny Coker is capturing hearts and imaginations with her ‘Nostalgia’ series. She invites people to commission an original oil painting featuring favourite and personal family keepsakes.

These stylish oil paintings feature heirlooms, and Jenny weaves in nostalgic items such as Victorian china, pearls, silverware, roses, poetry books and more.

“A special client has commissioned me to paint an assemblage of family treasures for her to pass on through her family. We are both excited to see what eventuates with this current project,” says Jenny.

Jenny says she enjoys immortalising family treasures through art.

Commissioned 'Nostalgia' paintings are $1500 including frame.

www.jennycoker.com

www.nourishmagazine.co.nz JULIE WHYMAN Portraits and landscapes to still lifes and abstracts, Julie Whyman creates fresh, vibrant images that capture the essence of her subject.

Julie is a self taught artist who enjoys working within the boundaries of acrylic and paste. As a child Julie loved arts and crafts and through practise and exploration she discovered her natural ability for painting.

Julie is attracted to the vibrant colours and forms found in nature and her beautiful paintings are a colourful expression of this.

In 2013 Julie was awarded the Cliftons Art Prize, Auckland. She participates regularly in exhibitions and art shows nationally and her work is held in private collections throughout New Zealand, America and Germany.

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Discover Julie’s work at the Garden Art Studio, 1234 Kaipaki Road, Cambridge

www.thegardenartstudio.co.nz

page 39 www.nourishmagazine.co.nz

NOURISH | recipes

Fish en Papillote En papillote is a French term for "in parchment", in Italian this is called al cartoccio.

WORDS AND RECIPES VICKI RAVLICH-HORAN

Cooking with Steam People have been cooking with steam for centuries and for good reason.

It is economical, healthy and easy!

Harness the steam when cooking potatoes or rice by popping a steamer on top to cook your vegetables. Nutrients can leach out into the water when you boil vegetables, not the case when you steam.

Notice how your vegetables stay bright and vibrant when steamed.

Another major benefit of cooking with steam is moisture.

Food is kept moist from the steam and this often means you can eliminate the need to use fats and oil in cooking.

Cooking fish in these paper parcels allows it to steam and seal in the flavour. While traditional en papillote uses paper, foil also works. While it is easier to fold into a tight parcel, be warned there are a few differences. Avoid using any acidic flavourings like lemon or wine if using foil as these may react with the metal when heated. Also the fish will cook faster in the foil so adjust your cooking times to allow for this. Finally, having a foil parcel presented on your plate lacks a little finesse. I’m sure you won’t get any complaints from the family if you serve this to them on a Wednesday night, after all it will be a delicious healthy meal, but if planning to serve salmon en papillote at your next dinner party, can I suggest you practise using paper. This way your guests can be presented with a beautiful parcel for them to unfold and have a gorgeous puff of aromatic steam greet them.

To create your own en papillote, get a large piece of baking or parchment paper and fold it in half. This will depend on the size of fish you are cooking but if doing a fillet around 35–40cm square.

Some people cut this into a heart shape but a square/rectangle shape works just as well.

Open your paper back out and arrange the fish, along with any herbs or vegetables you are using, in the middle of one side.

Add olive oil or butter and a splash of wine to keep the fish moist and create a sauce. Season with salt and pepper.* Fold the other half of paper over the fish and begin to seal the parcel.

prep ahead of time, making them a perfect dinner party dish. If you do prepare them ahead, hold off on the salt as this could start to cure the fish as it sits in the fridge. Simply remember to season the fish when serving or take this into consideration with what you put in with the fish, i.e., olives and capers are naturally salty.

Starting at one end, fold and crimp the paper all the way round to form a tight seal. The smaller your folds, the tighter the seal will be.

When finished you will be left with half a heart shaped parcel.

Cooking time will depend on the size of your fish, approx 10–15 minutes at 200°C. Remember to take into consideration the fish will continue to cook in the parcels after being removed from the oven.

USE Any type of fish, whole or filleted will work.

Deciding what to put with the fish will depend on the size and cooking time of the fish you use. For instance, a small thin fillet will cook fast, so baby spinach would be better than fennel.

Vegetables can be cooked en papillote on their own or in with your fish, just ensure they are cut thinly so they cook at the same time as your fish.

Thinly sliced onion, fennel bulb, cherry tomatoes, julienned zucchini and baby spinach all work well.

Add flavour with herbs, lemon (a squeeze of juice or slices), capers or olives. The combinations are only limited to your imagination.

*One of the benefits of cooking fish in this way is you can do all the

page 41 www.nourishmagazine.co.nz

Rhubarb, Apple and Ginger Steam Pudding 2 cups rhubarb 1 Granny Smith apple ¼ cup ginger syrup 1 tsp ground ginger

150g butter ¾ cups sugar 3 eggs 1¼ cups self-raising flour

Peel and finely chop the apple. Chop the rhubarb into the same size pieces as the apple. Place both into a small pot along with the ginger syrup and ground ginger. Cook for five minutes, take off the heat and allow to cool.

have a lid, butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour.

Place a saucer upside down in a large pot and fill with a few inches of water (so it reaches half way up your pudding bowl when placed in). Bring the water to a simmer then put your bowl on the saucer, cover the pot with a lid and simmer for 1 hour.

Place half to two-thirds of the fruit into the bottom of a 1.2 litre pudding basin, reserving most of the juice.

Pour the sponge mixture on top. I have a steam pudding bowl with lid which are available at most good kitchen stores. If you don’t

Take the still hot pudding out of the water and invert over a large plate. Serve with the reserved fruit and syrup and crème anglaise or vanilla ice cream.

Steamed Pork Dumplings 300g pork mince 3 tbsp Chinese chives, chopped 3 tbsp coriander, chopped 2 tsp ginger, finely grated

STEAMED PORK DUMPLINGS

3 tsp light soy sauce 3 tsp rice vinegar 1 egg white 30 round dumpling wrappers

Mix the first seven ingredients together, put in the refrigerator for at least an hour. Place a dumpling wrapper in the palm of your hand and using a teaspoon place a small dollop of the pork mixture in the middle of the wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold in half and crimp the edges.

Continue until you have made all the dumplings. You can freeze the dumplings at this stage.

To steam your dumplings, line a bamboo steamer with baking paper to stop the dumplings sticking. Shallow fill a wok or large saucepan. Place steamer on top but don’t let it touch the water. Put the dumplings in (about 10 fit in a 9inch bamboo steamer) and put the lid on. Steam for about 15 minutes until the dumplings are fully cooked. Serve with a dipping sauce.

page 43 www.nourishmagazine.co.nz

Bee Wrapt Trudy Kendall has been collecting fabric all her life, and the gorgeous colours and patterns her BeeWrapts are available in will attest to this. It is these gorgeous, often vintage inspired fabrics that make BeeWrapts so much more than just food covers.

They are practical, environmentally friendly and beautiful.

Trudy says, “Flowers are beautiful; bees are beautiful. I wanted our product to not only be useful but beautiful as well. I find it annoying that so many ecologically friendly products are brown or green.”

BeeWrapts wrappers solve the age old problem of keeping food fresh; from sandwiches in the lunchbox, salad leaves in the fridge to bread and cheese. Interestingly enough the creation of

BeeWrapt came about when Trudy was trying to solve another problem — how to use the beeswax that had accumulated after 15 years of beekeeping.

Living on a lifestyle property in the foothills of Papamoa, Trudy says when they moved there fifteen years ago “there were already issues arising with the bee population in New Zealand and with the advent of varroa and other introduced diseases, it was becoming

page 44 www.nourishmagazine.co.nz

clear that bees were going to require a lot more looking after than in the past if the world was to maintain a healthy and productive bee population. And by productive I simply mean fulfilling their natural role of pollinating our food source”. So it was with this in mind that Trudy’s partner Jonty became interested in beekeeping.

with native tree resin and manuka oil. The results were a truly versatile wrapper that is waterproof and odour resistant while also being easy to clean. “They were made for cheese and bread,” Trudy says, “but they are also incredibly functional for vegetables.

Everything lasts longer when covered by them.”

They now have 80 hives. “Not a big commercial enterprise,” Trudy admits, “but producing enough honey to sell at local markets throughout the year. As you can imagine, one accrues a lot of beeswax over 15 years.”

Needless to say the aptly named BeeWrapts are a huge hit. Trudy is kept so busy keeping up with the demand she no longer has time to attend the market.

The bees make the wax to seal off their honey store from bacteria and make it waterproof, once beekeepers remove the honey they are left with the beeswax. Trudy had been dipping cheese she sold along with bread and honey at the Rotorua Night Market to lengthen the life of the cheese. “Beeswax is the very best thing for keeping cheese,” says Trudy, “and I could do this because I simply had ample.”

Using the beeswax on the cheese then led to Trudy experimenting with the idea of creating a protective wrapper, much like oil cloth but infinitely more attractive and hygienic. The added benefit of using beeswax was the antimicrobial properties which discourage the formation of bacterial cultures. “We wanted to find a way that people could use and reuse the fabulous properties of beeswax in their own home, without boiling pots of hot wax in their kitchen,” she laughs. The first versions cracked and didn’t last very long, so more experimentation ensued with Trudy blending the beeswax

Thankfully a few food shows are squeezed into the schedule and Bee Wrapts are also available at The Country Providore and Waikato Environment Centre as well as online www.beewrapt.co.nz

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page 45 www.nourishmagazine.co.nz

Plastic Free July started as a community initiative in Perth in 2011 with the simple goal of raising awareness of the amount of plastic there is in our lives by encouraging people to eliminate the use of single-use plastic during the month of July.

Someone who consumes five takeaway coffees a week will produce about 14kg of waste a year. If they used their own cup (or a reusable takeaway cup) rather than a disposable cup, this would produce half the amount of carbon emissions, use half the energy and about one-third of the water consumption throughout the process.

Phil MacKay from Rouge in Cambridge knows only too well how many takeaway cups are used every day and is keen to encourage people to reconsider their habits as such a small change can have a huge impact. Rouge, winners of the Waipa Networks Business 2014 Excellence in Sustainability Award, work hard to reduce their impact on the environment.

The dilemma with takeaway cups is that they cannot be recycled. There are also many “eco friendly” versions on the market but the fact of the matter is these are still a huge waste, being used only once and then thrown away.

So invest in a couple of reusable cups for when you just don’t have time to sit and savour your next caffeine fix.

"Single-use" includes plastic shopping bags, plastic cups, straws, plastic packaging...basically anything that's intended only to be used once and then discarded. If refusing ALL single-use plastic sounds too daunting this time, try the TOP 4 challenge (straws, plastic bags, plastic bottles and coffee cup lids).

NOURISH ARE PROUD TO SUPPORT THE WORK OF THE WAIKATO ENVIRONMENT CENTRE

www.envirocentre.org.nz

Plastics were developed in the early 20th century and were environmentally important, replacing ivory, tortoiseshell, horn and other plant and animal products. By the 1960s plastic had gone from being used in durable items to widespread use, including disposable plastic packaging and now it seems inescapable.

"Think about it, why would you make something that you're going to use for a few minutes out of a material that's basically going to last forever, and you're just going to throw it away. What's up with that?" - Jeb Berrier (Bag It movie).

THE CHALLENGE Attempt to refuse single-use plastic during July.

Remember it's not going to be easy! It is a challenge, not a competition, so don't worry about being perfect.

Collect any unavoidable single-use plastic you buy. Keep in a dilemma bag and share it online at the end of the challenge.

FREE EVENT! The Waikato Environment Centre and Sustainable Business Network are having a Plastic Free Potluck Tea at 5.30pm, 25th June at the Waikato Environment Centre, 242 Peachgrove Road, Hamilton. See our Events page for more details.

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Chef Kevin Blakeman fell in love with the Orang-utans on a visit to Singapore Zoo, but he was soon to discover that deforestation of their native habitats due to the explosion of palm oil plantations was putting them in dire straits.

Since this discovery Kevin has investigated the infiltration of palm oil into our lives more extensively and was behind the first palm oil free eatery in New Zealand.

You may have heard about it, but what exactly is palm oil?

The most widely used vegetable oil in the world, palm oil is made from the fruit of the palm oil tree. It makes up a reported 65% of traded vegetable oil internationally*. You will find palm oil in 1 out of 10 of our supermarket products. So it can’t be that bad right?

The creation of palm oil plantations is resulting in native forests throughout Indonesia and Malaysia being destroyed in the blink of an eye. Approximately 54 rugby fields per HOUR** are being devastated, and it’s not just a case of losing the trees. Habitats of animals are torn apart and endangered species are slaughtered.

Rhinos, elephants, tigers and the “spokes animal” the orangutan are some of the affected. Eighty per cent of the Sumatran Orang-utan habitat has fallen victim to deforestation in the last 10 years alone, there are not enough Sumatran Orang-utans left to fill one grand stand of Eden Park.

If you needed a little more convincing, the damage isn’t limited to the animals, natives are robbed of their land, leaving no other way to make a living. Even in this day and age it is reported approximately 75% of tree logging in Indonesia is done illegally.*** So what can you do to avoid supporting this industry? Up to 80% of the palm oil manufactured is used in food; it is a cheap and versatile ingredient and so popular among food manufacturers.

From my experience the most obvious products that contain palm oil are processed desserts, chocolate, bread, margarine, ice cream, chips and frozen pastries, but it certainly isn’t limited to these. A huge variety of processed foods contain palm oil also.

It is also commonly found in most shampoos, soaps, candles, cleaning chemicals and cosmetics.

Currently there are no requirements in Australasia to label a product containing palm oil. You can almost guarantee an ingredient labelled as “vegetable oil” or “vegetable fat” is actually using palm oil; sadly there are many ways to hide and avoid stating the use of palm oil. EU changes to ensure products are labelled specifically if they contain palm oil is something we will hopefully soon follow suit on.

Some of the easier ways to spot palm oil on your ingredients list: palmate or palmitate, the trickier ones, sodium laureth sulphate, calcium stearoyl lactylate then there are the numbers, 422–467 etc, the list goes on.

How to avoid palm oil? My advice is to start slowly rather than trying to stop immediately. Once you know your products you will be able to view a label knowing if it contains palm oil. Don’t stand around checking every ingredient in your trolley on week one; there are simply too many products to change overnight.

When I started quite a few years ago, it was difficult but

gradually I’ve changed my habits, switching a few products on a weekly basis. To help, Auckland Zoo have an amazing printable shopping guide which lists all the products that are palm oil free, giving you terms which are commonly found listed instead of palm oil. http://www.aucklandzoo.co.nz/sites/conservation/communityand-home/palm-oil-free-shopping-guide Avoid processed foods where possible. There are well documented health benefits in avoiding processed foods and now there is another one. I always joke “there is definitely no palm oil in asparagus or an onion!” With processed foods you just never know.

Support palm oil free companies. Some New Zealand companies don’t advertise being palm oil free but there are some out there including a couple of large companies like Whittaker’s and Tip Top ice cream. Another company that I personally use is Ecobasik, a small family run Keri-Keri business who sell household chemicals and washing powders which, for me, is the hardest category to shop for.

What about sustainable palm oil? This might sound like the answer but personally you can’t sell me on it. There are guidelines, but the system can be corrupt and it is hard to always guarantee the source. Manufacturers who sign up to the sustainable programme don’t pledge to only use sustainable palm oil, they only commit to working towards it, and in my opinion the best practice is to just avoid it.

Not convinced? Try doing a little research. There is plenty of information out there, including some pretty disturbing images which may help change your mind. My passion for this cause saw Como Street Café become the first completely palm oil free eatery in NZ and I am now working hard at Vue Restaurant at the Mercure Hotel, ensuring our dinner and bar menus are palm oil free with more to come. Start by making small changes today, every little bit helps.

“In a gentle way, you can shake the world” — Mahatma Gandhi. *World Wildlife Fund **Auckland Zoo ***rainforestrelief.org

APPEARANCE

1909

Palate appearance

e s o N Finish B alanceTa

s t Mouth feelç e

Whisky ONE OH ONE

Alex Williams from

WONDER HORSE BAR

Whisky, like all distilled spirits, is a combination of science project and art form that has peaked, troughed and evolved over the last few hundred years. Whisky today provides us with the ability to experience a near infinite combination of delicious flavours and expressions, each unique to the individual, and it’s because of this that everyone should enjoy a dram every once and a while!

PALATE By definition, palate is a person’s ability to distinguish and appreciate flavours. So therefore everyone can have a good palate!

The way I define ‘palate’ is by likening it to memory, such as that of a colour or sound. When we nose and taste whisky, we aim to draw metaphorical lines between our memories of smells and flavours and what we are experiencing in the glass. So from now on, doing your best to lock any smell or flavour into your brain will help greatly in all areas of tasting.

Tasting whisky can be broken into a few main areas, and we can either seriously or casually judge a whisky overall or within each category.

in Victoria Street, Hamilton

APPEARANCE

gives us a lesson on whisky tasting.

With a little knowledge and insight, Alex hopes everyone can start to, or increase their enjoyment of whisky as well as begin to discover new flavours everywhere.

NOSE

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For me this is the least important part of tasting but can be very helpful in giving us clues as to how oily the whisky is, how old it is and what kind of, or how much effect the barrel may have had. Here we look at colour and the legs (the way the whisky falls down the glass).

This is potentially one of my favourite parts and very useful in judging and searching for flavours. When nosing we will bring the glass up to our face, being careful not to get too close the first time, then take a gentle breath in and use this flavour wheel to start tracking down a memory. Is it initially fruity, floral, sweet, woody etc. Then we head back in again for another smell; can we further identify the first smell, is it nutty like almonds and so on.

The key here is trying not to focus on too many things at once, but just slowly hone in on one key flavour before starting to look for

another. Once you’ve found one or two flavours then you’re ready to taste!

TASTE & MOUTHFEEL Depending on the individual, the way you taste will vary and may take some time getting used to. For this reason tasting is the most experimental part of our journey. On this step we will take the same theory as nosing and use a flavour wheel to track down flavours a little sip at a time. We can almost always begin by taking a small sip and running it around the inside of our mouth. When you swallow you will experience some warmth and then should be left with a finish (that we will detail in the next section). If the whisky was far too hot and aggressive for you then consider adding some cool water, just a little at a time (an eye dropper is super handy for this) and then begin nosing again. Notice that once the water is slowly added, some of the oils in the whisky will open up and make it easier to taste and nose them, bringing some flavours forward and others potentially disappearing.

FINISH & BALANCE The finish is the most relaxing and gentle part of the tasting. Now simply focus on what flavours you have been left with (it will usually start quite fruity and finish with something richer like vanilla or chocolate etc). Note how long the finish hangs around for. You should have plenty of time to identify these flavours.

Finally, it’s up to you to judge how well balanced the whisky was, did everything happen at the start and disappear quickly? Or vice versa.

Now you have all the tools you need to better understand your liquor cabinet! If you’d like any further information, email info@ wonderhorse.co.nz and book in for a $30 introduction to whisky class or pop in to see us!

Beware: Side effects may include intoxication.

Wonderhorse 232 Victoria Street Hamilton

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NOURISH | social

OUT AND ABOUT

he t t how a S ff k o ood Coo NZ F t rea

The Great Pumpkin Carnival at Hamilton Gardens

G

Doug

h Bro in Ha s opening milto n

From origin to cup, learn more about your cuppa Jo. This season River from Rocket leads us through their Seasonal Espresso Blend.

ORIGIN This blend is made from beans from two farms in Colombia: Finca La Falda which is in the Huila region and produces Catura, Bourbon and Colombia beans. Situated 1490–1850 metres above sea level, the 13 hectare farm is farmed by Argemiro Vargas Nunez. Of particular note: the beans Rocket received for this blend is what is referred to as “fresh crop”.

As the name implies, these are very fresh beans that were harvested this February. Finca El Tiestero is in the Cauca region of Columbia and produces Castillo beans.

ing cook y for a Universit p u g o n i t t a aik set Vicki tion at W a r t s demo

Karena and Kitche Kasey at n Thin gs

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ROASTING

n Series Inspiratio lor Women’s T Kohn ay with Sue

Each of the varieties is roasted individually to ensure their intrinsic characteristics are highlighted yet their complexities are preserved. For instance, the El Tiestero is a very delicate flavoured bean, so it is important the roasting process does not obliterate these.

Another consideration for the roaster is the fact that the beans, once blended together, must have the solubility rate, otherwise one will dominate the other.

CHARACTERISTICS The final result, River says, has a syrupy texture with notes of blackberry, rose apple and honey sweetness. With a delicate acidity, it has a “clean cup” or leaves your palate clean.

Now it’s time to try it! Pop into Rocket on Barton Street or their new coffee shop SL28 on Victoria Street, Hamilton to give it a taste.

To ensure maximum flavour, Rocket Coffee uses only fresh crop green coffee. They’re constantly tasting and sourcing these coffees to make up the components of the seasonal blend.

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NOURISH | events

NOURISH | directory

WAIKATO EVENTS WONDER HORSE WHISKY CLUB

ANNUAL OLIVE HARVEST TOUR & LUNCH

Take a journey through the world of whisky (and various other spirits) on a quest for delicious things!

Simunovich Olive Estate warmly invite you to experience first-hand their beautiful olive grove. Learn about their award winning extra virgin olive oil with a guided tour and new season olive oil tasting followed by a rustic lunch at Bracu Pavillion.

$40.00 to taste and discover six whiskys and some snacks.

Every third Wednesday of every month at 6pm (17 June, 15 July, 19 August).

Bookings essential email alex@wonderhorse.co.nz WAIKATO ENVIRONMENT CENTRE Join in a Plastic Free Potluck Tea at the Waikato Environment Centre. Bring along a dish that has used as little “one use plastic” as possible. Enjoy an evening with some musical entertainment, discussion and listen to guest speaker Waveney Warth and her inspiring story of 'living rubbish free'.

25 June, starting 5.30pm Waikato Environment Centre, 242 Peachgrove Road.

RSVP admin@envirocentre.org.nz or phone 8394452.

WOMEN’S INSPIRATION SERIES AND POWER HOUR WORKSHOPS HOSTED BY SUE KOHN-TAYLOR 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.

Saturday 21 June Session times: 11am, 11.30am, 12pm, 12.30pm $89. Tickets at eventfinda.co.nz

GOURMET MIND BODY SOUL RETREAT Relax, learn and renew on this three night, three day women’s retreat set in the Coromandel.

20–23 August Limited spaces! www.wholefoodsecrets.com

GARDEN ART STUDIO EXHIBITIONS June – new work in by Jenny DeGroot August – Glass artist Michelle Judge September – Jo Gallagher Garden Art Studio Open Tuesday to Friday: 9.00am – 3.30pm.

Saturday and Sunday: 9.00 – 4.00pm 1234 Kaipaki Road, Cambridge www.thegardenartstudio.co.nz

Thursday July 16, 5pm–7pm at Wintec Gallagher Hub 2 To reserve your place and receive further information email: Sue@suekohn-taylor.com

ROCKET TASTING SESSIONS

60-minute burst of inspiration. Come and explore ideas with other like-minded people and learn how to become a more powerful version of you!

Call 839 6422 to book.

Power Hour Coaching Workshops: July 22, September 9 10–11.15am, Wintec Gallagher Hub 2

Local food from local producers Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience!

waikatofarmersmarkets.c o.nz

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.

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

Every Friday at 1pm Barton Street, Hamilton

Come in & relax today Experience a friendly family environment with excellent service, great food and coffee.

41 Moa Street, Piopio

p 07 877 8822 e fatpigeon@xtra.co.nz

If you are reading this chances are so are your potential clients.

TO FIND OUT HOW EMAIL YOU CAN BE PART vicki@nourishmagazine.co.nz or phone 021 065 1537 OF NOURISH

-NEW-

BAR/EATERY

Come in for a lovely meal served with country hospitality.

12 Ruru Street, Piopio p 07 877 8769 e theowlsnest@xtra.co.nz

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

page 55 www.nourishmagazine.co.nz

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