Nourish Waikato Spring 2023

Final release, final opportunity

Final new builds available for selection now

Now’s the last opportunity to secure a brand new, freshly built home at Waikato’s most prestigious retirement village, Tamahere Country Club.

These will be the final new builds where owners have the freedom to specify their villa to their own personal tastes.

To make this final release even more special, these last villas are set on some of our most spacious sites just a stones throw from the village’s most picturesque feature - the simply gorgeous new lake and Lake House.

You’ll also have the country club’s café, croquet lawn, tennis court and an outdoor amphitheatre a short stroll from your front door. We’ve got the warmest community, acres of atmosphere and lashings of luxury - so don’t delay, call in to see us soon and together we’ll build the retirement home that’s perfect just for you.

EDITOR Vicki Ravlich-Horan

HEAD DESIGNER Sara Cameron, Minted Design Co.

PROOF READER Nikki Crutchley (Crucial Corrections)

CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, Harriet Boucher, Rachel Hart, Fiona Hugues, Rachel Baillie, David Wrigley, Vicki Ravlich-Horan, Megan Lyon

COVER IMAGE Ashlee DeCaires. Carrots courtesy of Tomtit Farm.

PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan

ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online)

ADVERTISING ENQUIRIES

Vicki Ravlich-Horan

vicki@nourishmagazine.co.nz

0210651537

Spring/Summer 23’

LEADERS IN BESPOKE CABINETRY

With over 60 years of experience, Treetown Designer Kitchens is a trusted expert in creating custom kitchen and interior joinery solutions for homes and commercial spaces in Cambridge, Hamilton, and the greater Waikato region.

W: www.treetownkitchens.co.nz

P: 07 827 7309 E: info@treetownkitchens.co.nz

thanks to Daisy Brinks Photography

302 Barton Street, Hamilton @truestorenz truestore.co.nz

Image

Here's to Spring

Ah, spring, the most anticipated season of them all! And after a winter that feels like it has gone on for nearly a year, this spring really does have a lot riding on it.

I’m not waiting around for the New Zealand weather to warm up, instead I’m heading to Sicily for back-to-back Nourish Taste of Sicily tours. So for a couple of weeks, I will be eating, drinking and discovering what this amazing island has to offer. Make sure you follow along on social.

Or if you are keen to join me on a wonderful foodie jaunt, check out our Taste of South Australia tour this Easter or Taste of Mexico tour in March. Details for both are on our website.

If you want to learn more about Mexico, head to page 24 to read about our trip this year. And if inspired you can turn your Sunday roast into a Mexican fiesta with my recipes on page 27.

This winter we have been busy selling our latest cookbook and have been absolutely thrilled with the feedback we have been getting. If you haven’t already, I can highly recommend buying a copy or two – they make a great gift!

While promoting the book we have been doing a few events and demos and one of the recipes I have been pulling out is our carrot couscous. This is a great recipe when you want a salad but traditional salad ingredients, like tomatoes and cucumber, are pricey and out of season. I also like it because it heroes the humble and always cheap carrot.

On page 40 you’ll find more great carrot recipes. Spring heralds in cheaper avocados so check out page 58 where Amber Bremner avos a go. Fiona Hugues adds a bit of culture and celebrates New Zealand Cheese Month (October) on page 54, while Emma Galloway makes the best of berry season on page 61.

Change is in the air at Falls Retreat, so I caught up with Emma and Brad to hear their plans for our favourite spot in Karangahake. Read about it on page 10. We also catch up with Tash and Shane from Oak, a new eatery in Morrinsville on page 14, and Mike and

Enjoy!

Vicki Ravlich-Horan Editor

Laura from Dot & Winnie’s in Hamilton Central on page 8. We also head out to Te Kāroro, the nature precinct by Hamilton Zoo that is well worth a visit. Check it out on page 21.

Vic's Picks

FALCON ENAMELWARE AT READ BROS

You’ll often see enamelware used in Nourish. I love the timelessness of it as well as its sheer practicality. Some of our pieces are very old, proving both these points. Falcon Enamelware is porcelain fused onto heavy-gauge steel, giving it its many admirable qualities – durability, smoothness and chemical resistance. As well as being dishwasher and oven safe it can also be used on gas and electric hobs.

So if you are looking to add to or start your collection of enamelware, Forage @ Read Bros Hardware in Thames have a wonderful collection with pieces starting from $8.

Forage @ Read Bros Hardware

308 Pollen Street, Thames www.readbros.co.nz

RED KITCHEN GIFT BASKET

NOURISH TOURS

It’s no secret that after food, travel is my passion, so I am stoked to be taking our first foodie tours to Sicily this October. And with huge interest in our Taste of Tours we have more in the pipeline, including two fabulous weeks in Mexico in March and five nights in South Australia over Easter.

If you are interested in either of these tours or others we may have coming up, please email me for more details and how to book vicki@nourishmagazine.co.nz

Looking for a great gift for that hard to buy for person? Or perhaps it’s your job to organise the end of year thank yous this Christmas. I couldn’t think of anything better than a Nourish Cookbook, except perhaps a gift basket complete with a Nourish Cookbook and gourmet goodies. This is just one of the great gift basket options available from Red Kitchen Café in Te Awamutu. Talk to them today about the range of basket options.

69 Mahoe Street, Te Awamutu

CELEBRATE THIS SEASON WITH MR GOODFELLOW

As the festive season approaches, be it a work do or family get together, Mr Goodfellow is ready to make the catering stress free.

With bespoke menus, user-friendly online ordering, personalised service, and food full of flavour, your Christmas function feast is just a few clicks away.

Trust Mr Goodfellow to be dedicated to making the Christmas catering experience easier, stress-free, and undeniably delicious.

mrgoodfellow.nz

NEW DOWNEY SHOW HOME OPENS

One of the first things you notice about the Kingsman, Downey Designer Homes’ new show home, is the gorgeous brick. This beautiful brick is made in Europe by the oldest and largest brickmaker in the world, Wienerberger.

Matched with Tulipwood cladding, the home has a modern but timeless elegance which matches the light-filled interior with its high ceilings and laid-back mid-century monochromatic colour scheme.

Custom American Oak cabinetry with bespoke handles are found in the kitchen as well as the endless built in storage throughout. The master suite comes with walk through wardrobe and an ultra-luxurious ensuite complete with fluted glass and Grohe tapware, not to mention an outside shower!

Discover these and the many more details at 1763 River Road, Hamilton. Open Wednesday to Sunday 1–4 pm. downey.co.nz

NEWS BITES

Red Kitchen Café in Te Awamutu has new owners, Alex and Ryan Burke (pictured above).

Rototuna library recently opened complete with new café, Chapter One. New Turkish restaurant, Kapadokya has opened on Victoria Street in Hamilton. Also, in the city River Kitchen is set to make a comeback. Watch this space.

As we go to print, Sage is set to open its permanent restaurant in Hamilton East (above Duck Island). Staying in Hamilton East, The Green, one of the first eateries in the highly anticipated Made, has opened its doors.

TAURANGA ARTS FESTIVAL (19–29 OCTOBER)

Audiences are in for a real treat with some of our finest theatre makers, writers, comedians, poets, singers and artists set to energise the city with 10 days of arts. The biennial Tauranga Arts festival is back for its 13th year. Artistic director Shane Bosher says, “Festivals are engines of emotion and belonging, and so this year we offer you a roadmap to happiness. There’s a bit of provocation and more than a bit of pleasure. From street dance battles to interactive space adventures, there really is something for everyone.” This includes international rising star and altpop sensation Theia, novelist Emily Perkins, filmmaker Gaylene Preston, award-winning theatre maker Katie Wolfe, Morgana O’Reilly of Mean Mums fame, The Veils’ Finn Andrews, groundbreaking director Anapela Polata’ivao, local hero Lynley Dodd, revered Samoan actor Maiava Nathaniel Lees, “That Bloody Woman’s” Esther Stephens, Ockham Book Award winner Tusiata Avia, NZTrio and songbirds like Anna Coddington, Julia Deans and Mel Parsons.

For the full programme and tickets go to taurangafestival.co.nz

Dot & Winnie’s

There is something familiar about Hamilton central’s newest eatery – Dot & Winnie’s.

It could be the space, which was once Mr Milton’s, a much-loved café that disappeared a few years ago. It could be the smiling faces that greet you. This small team, led by owners Mike and Laura Pritchard, are made up of some local hospitality stalwarts. Or perhaps that’s it, the feeling that you’re welcome, some old school hospitality.

“We don’t care what walk of life you come from, everyone is welcome here,” Laura says proudly. They understand that times are tough and know that people choose wisely about where to part with their money. “We want to respect that,” adds Laura, “by providing our customers with the best service and food possible.”

Named after their nanas, Dot being Laura’s and Winnie being Mike’s, that familiarity may well be that you feel at home.

While the name may pay homage to their nanas, don’t expect any lace and doilies here. Instead, the great bones of this café space have been added to but not overly embellished to create a warm and inviting environment.

As Mr Milton’s fans, Mike and Laura knew the potential of this space. “It’s a great location and we wouldn’t want to be anywhere else,” Laura says. Alexandra Street is bustling with owner operated businesses who have been very welcoming to their new neighbours.

It is in fact the space that piqued their interest, as the pair were not looking to open a café, it just kind of fell into place. Rachel Caldwell, who works for the landlord, the DV Bryant Trust, was visiting earlier this year while their daughters had a play date and asked if they knew of anyone who might want to fill the space she

had for lease. Their minds started ticking about the possibility of being those people. The seed had been planted and on their wedding anniversary, they had the day off together and with a little cautious excitement, called Rachel to have a look at the site. It all snowballed from there and Dot & Winnie’s opened on May 15th. Mike has been a chef for 30 years, working in Scotland, the UK and a few popular Hamilton establishments, spending the last 10 years of his career at Montana catering. Laura is renowned for her baking repertoire, which includes perfected classics like caramel slice and yo-yo’s, both of which she can’t keep up with. They have four kids, Jacob, who is helping in the kitchen over the school holidays; George, who helps mum with the baking and dishes on a Sunday; and Libby and Angus, who happily help test taste the yo-yo’s.

Their family oriented values also reflect their staff culture. “We want to create a joyful environment for the staff.” When you pay them a visit, you might recognise friendly Hamilton barista Misty serving up Supreme coffee. Misty always has a smile on his face. “The customers love him”, I’m told.

Their food ethos is simple but tasty classics; food that provides nostalgia, familiarity and makes you feel at home. They make their food from scratch where possible, including the hash on the ever so popular eggs bene. As I read the menu, I’m eyeing up the steak sandwich with blue cheese spread, caramelised onions, greens and beetroot feta whip on Turkish pide. You’ll also find Winnie’s spicy beans, Dot’s posh porridge and a few café classics there. Their mushrooms with greens, confit garlic feta whip and truffle are a hot favourite too. There’s also a cabinet filled with tasty options to grab and go or dine in. It’s a fun way for Mike to play around with flavours and see what works or what doesn’t.

Along with their menu and cabinet offerings, their other focus is catering. “Nothing’s too big or too small,” Mike says. “Catering is second nature to me.” From office morning teas to corporate lunches, to weddings and family events, they’re up for anything. Mike will create a bespoke menu for your event and is always happy to cater to dietary requirements. I hear there’s Christmas dinner packs in the pipeline too, so watch this space.

Laura’s famous baking extends to Christmas cakes and mince tarts. Her dark Christmas cake recipe has half a litre of brandy in it – you can almost smell it through the pages. She’s taking orders now via their website. There’s nothing like being organised for the festive season.

Dot & Winnie’s Eatery is a welcome addition to Hamilton’s CBD. They’ve done an incredible job making the iconic space their own. Hospitality is undeniably in their genes.

Dot & Winnie’s Eatery Mon–Friday, 7am–3.30pm 127 Alexandra Sreet, Hamilton www.dotandwinnies.co.nz

the midas touch

FALLING INTO PLACE

Eleven or so years ago I began hearing murmurs about a great spot in the Karangahake Gorge, Falls Retreat.

These murmurs began to grow and so too did my frustration of not being able to get there to check it out firsthand. So I did the most sensible thing I could think of and booked my husband and I in for a romantic getaway. We stayed in their cute Rose Cottage, enjoying a leisurely walk to nearby Owharoa Falls, but what I really remember was the meal. I think I claimed it the best one for that year. My efforts to check out Falls Retreat were not wasted, in fact they added to the overall experience. Over the following decade, we have become regulars at Falls, be it for a quick pizza when driving through or a celebratory meal with the Nourish team.

Brad King and Emma Walters opened Falls Retreat 12 years ago. Tucked up a long tree lined driveway, with two rustic cabins, an array of fruit trees, chooks and a large vegetable garden, the idea was always to offer guests something different, an experience as well as great food. “Taking care of people has always been at

the heart of what we do here,” says Emma. “As we live on site, we always had this sense of wanting to welcome people to our home and provide them with an all-round experience which incorporated our charming cottages, organic veggie gardens and amazing food made from scratch.”

Within just a few years of opening, Falls had become a favourite spot for those travelling through the Karangahake, those enjoying the nearby rail trails and those from Hamilton, Auckland and Tauranga wanting to enjoy Brad’s food and the unique atmosphere of Falls Retreat. Emma says, “We found that people loved our rustic vibes, amazing food, warm Kiwi hospitality and surrounded by nature – our slice of the ‘good life’!”

Their success continued to grow and so too did the business, particularly the bistro. Emma says, “The busier and more popular we got meant that it got harder to stay true to our values. We sometimes had 200 people per day heading up our driveway to dine with us, meaning making everything from scratch and offering a personal experience was becoming unachievable.”

WORDS VICKI RAVLICH-HORAN

IMAGE BRYDIE THOMPSON

The couple and their two children (now 11 and 15) live on site, so live and breathe Falls Retreat. Events in the past few years, Emma says, gave the family a chance to stop and reassess the path they were on. And that precious quiet time we were given with family allowed Brad and Emma to realise however successful Falls had become they had also strayed from their core purpose which Emma describes as “taking care of people and our planet. Truly living the values of manaakitanga.”

Emma says, “We also realised we wanted to take better care of our staff, our property and ourselves and that if we wanted to last another ten years, we needed to create a more sustainable business model and lifestyle.”

In an attempt to reset, they bravely reduced the restaurant hours and offerings and placed more emphasis on workshops, both gardening and cooking. They extended the accommodation, adding a two-bedroom log cabin to the existing Rose Cottage and Waterfall Cabin. And they are now ready to continue the changes.

Inspired by recent travel in Italy, Emma says, “We want to bring people together to enjoy a long, relaxed meal with warm hospitality and amazing, simple food – all made from scratch and with love using seasonal homegrown produce.” From this spring you can enjoy The Long Table Feast at Falls Retreat on a Friday and Saturday night and Saturday lunch.

With just one sitting a night or lunch “this is a leisurely affair”, says Emma, “with guests being able to wander around our kitchen gardens and orchard, utilise our outdoor games and explore the kids playground”.

Guests are warmly greeted with a house-made welcome drink on arrival followed by Brad’s famous house made sourdough bread to share. The meal continues with a three-course menu carefully crafted by Brad and the kitchen team using homegrown produce from their organic veggie gardens and local farmers.

Reducing the restaurant hours and refining what they offer to provide a real food experience people will remember has also freed up the couple’s ability to offer more. There are more workshops to come, including the ability to have guest tutors and classes on a wider range of topics.

Celebrations and creating memories have always been a key part of Falls Retreat, and this will continue, be it an intimate wedding, a 50th birthday party, a team building day out or Christmas party. Change, Emma says, is never easy, but like many things in life that are hard, sometimes it’s worth it. What hasn’t changed, Emma says is “we remain passionate about what we do here and our values – taking care of people, providing amazing food made from scratch and welcoming guests with warm hospitality”.

Falls Retreat

25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz

IMAGE TRACIE HEASMAN

IMAGE BRYDIE THOMPSON

The Mandarin Tree Continues to Grow

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

The Mandarin Tree, run by dynamic mother and daughter duo, Claudia and Isa Aalderink, just got a lot bigger. What started with a chance detour to the dairy has grown into one of Waikato’s largest art galleries.

Their original space was what caught Claudia’s attention nine years ago on that fateful trip to the dairy. At the time Claudia was about to start studying for her masters in photography, and the opening of an art gallery was not part of the plan. Luckily, she made it part of the plan and “the rest is history” says Claudia, smiling.

So how has a gallery out in Gordonton been so successful when others struggle? Claudia believes it’s because they have continued to stick to the original vision of representing both emerging and established New Zealand artists while providing art for every wallet. “Consistency has been a key factor too,” notes Claudia. “People know what to expect at The Mandarin Tree.”

When she first opened The Mandarin Tree it was a case of tapping into her networks of friends and students at Wintec to find artists, but news travels fast in artists circles and hearing of a new gallery opportunity, the walls were quickly filled with a wonderful range of art.

The gallery currently has the work of over 80 artists with a waiting list of more keen artists to have their work on the walls.

The new space, that was most recently the Mr Ralph showroom, has really opened up the gallery. Claudia says, “People are loving it! There is room to step back and take in the different artwork. Or take a seat on our lovely couch.” And it doesn’t stop there, there’s room out the back to continue the expansion for a garden art space and an exhibition room.

The Mandarin Tree has not just grown its physical gallery but branched out 18 months ago into online sales too. This has been the domain of Isa, who has grown up with the gallery and started working part time a few years back before recently jumping on board full time.

Isa believes the online sales have been a success because they are an extension of what the gallery offers, a selection of New Zealand art, accessible to everyone, with a personal and friendly touch.

The Mandarin Tree

1034 Gordonton Road, Gordonton

www.themandarintree.nz

Alongside growing The Mandarin Tree, Claudia has grown her own reputation as a successful artist creating unique pieces made from beehives. In fact, her work is so popular she has a one-year waitlist for commissions and often struggles to keep pieces of her own work on the walls of The Mandarin Tree.

Sarah Marston: The Framing Workshop

In her quietly determined way, Sarah Marston has built a business, honed her craft and been a driving force in Kirkiriroa/ Hamilton’s creative sector for three decades.

The Framing Workshop, owned and operated by Sarah, turns 30 in September this year. She is marking this by inviting 30 plus artists who have previously exhibited in her gallery to contribute an artwork measuring under 30cm square to an exhibition titled ‘30’.

The purpose of picture framing is two-fold: a pragmatic solution to protection, much like an envelope cares for its letter, and to bring an aesthetic element to enhance the artwork or object. Sarah completed a fine arts degree in Canterbury and has an artistic approach to creative custom framing. She says that there is a skill in presenting work in a quiet way that makes it more about the art than the frame. Her priority is getting the design to work for the artwork or object and by understanding her customer’s brief she combines her experience and artistry to help them get there. “In terms of my craft, what I love about my role is as a connector and being able to take the customer a little further than they expect.”

She still finds the most enjoyable aspect of her work is seeing what is important to people, “like a photo, that might seem insignificant, but is weighted with memory”. She also enjoys the reciprocal relationship and problem solving that comes from working alongside her staff (two full time and one part time). There have been some challenging requests for framing, including two

by artist James Ormsby (Ngāti Maniapoto, Waikato, Te Arawa and Katimana), a clarinet, and a collection of clay smoking pipes.

As a response to the growth of her business, rather than as a planned-out strategy, Sarah moved to her current premises in Silverdale in 2005. This location has proved ideal with a large workshop and an exhibition space, showcasing both art and creative custom framing. With no desire to slow down yet, Sarah has upcoming exhibitions mapped out, including one by local artist Lynda Wilson featuring small framed works on paper. Working alongside Waikato artists gives an important perspective to Sarah, who values accepting somebody else’s aesthetic. “I have really liked a lot of artist’s work and found something to learn, such as proportion, colour, materiality or sometimes how to frame them.”

Looking back at her success of the past 30 years, Sarah says she’s not quite sure how it happened, but believes in a strong work ethic, stamina and has always felt “I was in my territory”. Sarah has held a space for the city to grow into itself, and in trusting this transformation has enabled others to join her journey. She reflects on a monumental shift from the 1980s and 1990s, dominated by framing reproductions of European art prints, to the exploded interest and skilful creation of Aotearoa/New Zealand art reflecting changes in a city that feels celebratory of its own identity.

Join Sarah to celebrate the ‘30’ exhibition opening, 3pm on Saturday 30 September, The Framing Workshop, 120 Silverdale Road. www.theframingworkshop.co.nz

super-sized drawings

WORDS MEGAN LYON | IMAGES ASHLEE DECAIRES

MIGHTY OAK

WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

“Build it and they will come,” is the famous line from the movie Field of Dreams, and it seems a pretty good fit for Oak Eatery, in Morrinsville.

Oak is the up-to-the-minute café at the Lockerbie Estate on the northern outskirts of town, and on this blue-sky Friday morning customers are streaming in for coffee and brunch. There’s a family group at a big sunny table and others are taking the fine-day opportunity to sit out on the deck. There are parents with preschoolers, older couples having a quiet chat, a business woman heading off with a takeout coffee, all of them clearly enjoying the new “local” in their midst.

The café is framed by venerable trees, it is adjacent to a park and a children’s playground, and it is a key addition to Lockerbie, the burgeoning new Morrinsville subdivision on a former dairy farm. Nowadays, the subdivision is home to young families as well as residents of the estate’s retirement village . . . and everyone in between.

Oak Eatery opened in late May, with husband-and-wife hospo team Shane and Tash Lowe at the helm, in a business partnership with Lockerbie Estate. Shane is the former head chef of Foundation Bar at The Base, in Hamilton, and Tash was Foundation’s restaurant manager. The pair met at Foundation, married nearly five years ago, and Oak is their first venture as independent operators.

They have worked closely on the project with Lockerbie’s developers and the café’s builders. They’ve devised the food and contemporary fit-out to suit their unique park-like location and diverse customers, including Lockerbie locals, random roadtrippers, and the wider Morrinsville population. Each decision has been carefully considered, from choosing the coffee beans (Supreme) to the style of home-baking (classics with a twist).

Shane, originally from South Auckland, served his culinary apprenticeship at the prestigious Bracu Restaurant at Bombay. He began as a dish-hand, on high-school work experience: “Then the sous chef asked if I wanted a full-time job in the kitchen. So twelve, thirteen years later, here I am, still cooking.”

Tash started in hospo as a student, to fund her Bachelor of Business Studies degree at Auckland University, and she’s remained in the industry ever since. At Oak, she is multi-tasking, running frontof-house as well as taking on baking and cabinet-food duties, and some other cooking.

“We’ve put together a great new staff team,” Tash says, “but I need to step into the kitchen as needed.”

Her cabinet is fresh and colourful, everything made from scratch with the exception of gluten-free bread and sourdough. Oak makes its own light and fluffy milk bread, though, and it is the perfect vehicle for toasted sandwiches and the like. “The Cuban [toastie]

has been a big hit: pork shoulder, ham, mustard, pickles and cheese on house-made milk bread.”

There are also wraps, sausage rolls, croissants and breakfast buns with fillings and flavours tweaked each day.

Baking includes KitKat brownie, rocky road, lolly cake, Louise cake, cheese scones, oatie caramel slice and sweet scrolls. Tash says she takes her lead on these treats from Kiwi favourites and her childhood memories of home baking.

“The new twists I get are from social media and I also draw inspiration from Hamilton’s baking queen, Chrissy Houghton [from Cream Eatery in Garden Place], and cookbook writer Donna Hay.”

The breakfast and lunch menus have similar emphasis on cooking from scratch, and there is also a neatly pitched menu of kids’ treats. Shane says customer breakfast favourites include the Oak Breakfast Combo, which has a beef, cheddar and black pepper sausage plated with broccolini, bacon, confit potato, roast mushrooms, relish, toast and eggs. Banoffee crumpets also fly out of the kitchen, a sweet serving of Nutella-covered house-made crumpets with vanilla mascarpone, caramelised banana and other goodies.

For lunch, Shane’s cooking pulled lamb flatbread, wild risotto, penne alla vodka, chicken waffle burger, and bulgogi beef sandwich. His Korean-classic bulgogi, with marinated beef, pickled daikon slaw and Swiss cheese on an Oak milk-bread bun, is based on a deliciously memorable bulgogi that he and Tash enjoyed in Chicago during a recent trip to the US.

At present, Oak is open for breakfast, brunch and lunch, seven days, from 8am–3pm, and a catering service for functions is also available. By spring, Shane and Tash are looking to run some popup evening soirees at Oak, and they envisage their extensive deck will lend itself well to these events.

They’re now fully licensed, offering wine and beer lists, and they’re planning a few signature cocktails which will work with the evening pop-ups.

Oak is building its reputation very nicely, the word is spreading, and as the line from the movie says, “the customers are coming”.

Local Guide TO THE CBD

Ask a local! It’s the best travel advice I can think of, so why not apply it to our home patch too? We asked a variety of people who work in Hamilton Central to give us their favourite places to eat, drink and hang out.

COFFEE

We started with coffee. Where is their favourite spot for that first cup of joe in the morning?

Chelsea Fleetwood from PFK loves Frank. “The people are awesome, the coffee is always bang on, and they do the most AMAZING cookie dough protein balls. Trust me – you can’t stop here and not have one!”

You will find Ra Piripi from NAI Harcourts at Machina Café on London Street for his first caffeine fix, while Janey Haringa from JH Law is likely to be at Cream Eatery or Kopi.

Jamie Batters from HMC concurs with Janey’s recommendation for Kopi Café, saying, “Their barista, Sumin, is award-winning for good reason, providing the best coffee, thoughtful chats and a sprinkling of cheeky banter.”

Meanwhile Alexander Wastney from Designwell agrees with Janey’s choice of Cream Eatery. “Our design studio is based in Panama Square and so Cream Eatery is literally right below us, which can be a dangerous distraction as cinni-bun and cookie scents drift up the stairwell frequently. The team at Cream are always incredibly friendly and play an important part in creating a sense of belonging in our city community.”

LUNCHTIME

If it’s great salads and sammies you are after, Chelsea says Feedzone is your place. If you are entertaining clients, Janey says, “It's a close tie between Mr Pickles and Banh Mi Caphe. Both have gorgeous interior designs. I think there may be a joke amongst CBD diners who say you can always find a lawyer/banker/agent when lunching at Pickles or Banh Mi.”

Asian eateries proved popular among our group with Ra a fan of Victors. Jamie says, “Saigon Noon is a lunch time staple, providing authentic, fresh and fast lunch time eats. My go-to is the Com Saigon – a Vietnamese rice dish served with various greens and pickled vegetables, with rice paper rolls to share.”

Alexander says, “Sichuan Style has become a studio favourite for a team-wide lunch. We love all the classics (kung pao chicken, Sichuan dumplings, sizzling cumin lamb) but we've also found some absolute bangers like the pork stuffed eggplant dish which is well worth a try. We love the chilled vibes and how the lazySusan brings the whole team together.”

MAP-MARKER-ALT CREAM EATERY

MAP-MARKER-ALT SAIGON NOON

IMAGES ASHLEE DECAIRES

5 O’CLOCK DRINKS

The Helm, Ernest, Mr Pickles and Wonderhorse appeared consistently in response to where they’d raise a glass at the end of a big week.

Ra says, “The Helm Bar would be the only place to go at 5pm, any day of the week. Happy Hour till 6pm, UFC Sundays and home of the mighty Hamilton Old Boys Guzzlers, this is a place where the staff really take the time to deliver fantastic service.”

Alexander says, “Mr Pickles will always hold a special place in our studio as it was one of the first spaces we helped design. We love sitting at one of the lane-side bar tables and trying the latest seasonal brew on tap. The music, service, and overall atmosphere are always on point, and you're bound to bump into other passionate Hamiltonians debriefing on their week.”

Janey is more focused on the beverages and loves the Honey Bee at Wonderhorse, if not revelling in a Cosmo at Gothenburg. “I have searched all over and have yet to find a cosmopolitan as fresh as the ones served at Gothenburg. Gothenburg's Cosmo is a drink I proudly talk about when I'm out of town.”

INSIDERS’ TIPS

With all that eating and drinking, Chelsea’s top tip was to get in a morning gym session before work. She heads to Body Fit Training CBD. Ra says, “Locals and visitors should try a class at Core MMA Gym at least once. It’s a world class facility with world champion coaches in the heart of our beautiful city. There’s a super-hot sauna and ice baths to stimulate the senses or recover. Take the kids along to let loose in the parkour gym or book in a private session with one of their leading personal trainers.”

We will leave you with Jamie’s top tip: “Get outside and hit the pavement when you get the opportunity. I have stumbled across my top spots on my daily commute, staples that I could have missed if driving! Not only do I get to enjoy fantastic eats and beautiful spaces, but I have found space in a community of humans all sharing a common love for nourishing the Hamilton hospo and retail scene.”

There’s always something to do, see, eat, drink and love when you visit Hamilton’s city centre.

MAP-MARKER-ALT FEEDZONE

MAP-MARKER-ALT KOPI CAFÉ

MAP-MARKER-ALT CORE MMA

Step into Spring Style with True

Andrea Downey, owner of True in Barton Street, Hamilton says, “A new season brings opportunities to try new looks.” So what new looks should we be looking for this spring?

“Spring,” Andrea says, “is the time to reinvigorate your style by way of playful prints. Birgitte Herskind Liberty House Tulip Print is a vibrant floral with a gorgeous silhouette and will make you look effortlessly elegant from day through to night.

Versatility of pieces and wearing your clothes often is a key trend that is not going away as people try to avoid the perils of fast fashion, cheap clothes worn only a few times and then discarded. The True team are experts at showing you how to pair items together and get more looks from your key pieces.

Baum Und Pferdgarten Silver Sequin Jolette Skirt, Birgitte Herskind Henrich Shirt

Add a touch of elegance and Parisian chic to your wardrobe with one of Andrea’s favourite pieces, the Baum Und Pferdgarten Silver Sequin Jolette Skirt. This skirt is a great example of how a piece can be both dressy and casual. Worn here with the Birgitte Herskind Henrich Shirt with its extra high cuffs but just as good with a T and a pair of sneakers.

Thanks to Downey Designer Homes for the loan of their new show home for our shoot. The Kingsman, 1763 River Road, Hamilton.

This gorgeous, pleated dress is made from 100% recycled polyester and just a dream to wear and will suit so many shapes and sizes. Versatile and practical with a pair of heels but just as good with your favourite summer sandal for a more casual fit.

SAMSØE SAMSØE Pageant Blue Annico Dress

Birgitte Herskind Tulips Liberty Quincy Dress, Yu Mei Coffee Suede Teresa Tote

HOT SPRING TIP

Birgitte Herskind Safari Oli Blazer, Birgitte Herskind Safari Lotus Pant

Andrea is loving these wide leg but beautifully tailored Lotus Pants. Wear as a complete suit or with a white tank to create an on trend casual look.

The blazer is also a key piece this spring, and the neutral tones are spot on trend. Andrea says you’ll be amazed how many times you can wear such a key piece.

Harris Tapper Ivory Eliza Top, Citizens of Humanity Tularosa Annina Jean

Mixing a statement piece like this beautiful Harris Tapper Eliza Top (also available in black) with a pair of jeans provides the ultimate elevated look. Dress the look up with a kitten heel or pare back with your favourite sandals or sneakers. This look transcends from day to night with the ability to dress it up or down and just perfect for spring or summer nights.

Birgitte Herskind Baby Yellow Mercy Blazer, Jac+Jack White Paris Tank, Citizens of Humanity Tularosa Annina Jean, Yu Mei Coffee Suede Teresa Tote.

Relax your outfit with a linen blazer, jeans and an oversized bag for an understated effortless look. Lemon, Andrea says, is one of the hot colours for spring.

True, 302 Barton St, Hamilton truestore.co.nz

This season Andrea says, “Size up on a pair of boyfriend jeans for a '90s-inspired fit.”

Better Together

THE UNIQUE TE KĀRORO NATURE PRECINCT UNITES TAONGA AT ROTOKAURI.

WORDS DENISE IRVINE

It doesn’t get much better than this Nourish assignment, and for a moment it’s all about food: ring-tailed lemurs at Hamilton Zoo are gently and delicately nibbling almonds and peanuts from my outstretched hands, jostling for position and treats. Their leading lady, Noelle, manages the queue in the leafy enclosure, nudging a few young ones aside. “That’s a bit bossy,” I tell her, after she has a hissy fit at a lemur who puts herself in the wrong place. It’s very hierarchical at this feeding table.

I’ve been briefed for the encounter by Mark Turner, the zoo’s curator of exotics, and Colten Marcum, a primate keeper. Colten says there are 14 females and one male in this group. They’re a nonbreeding outfit at present, and when they’re not vying for almonds the elegant Madagascar lemurs are engaged in the important business of grooming and sunbathing.

“They’ve already had breakfast,” Colten says, as he rattles the container of nuts, “but they’ll come for the treats.” The opportunity to meet and greet the lemurs is an added extra for me this morning, and a taste of things to come because such encounters will shortly be part of new packages for the public at the zoo.

I’m here on a story about the development of Hamilton City Council’s Te Kāroro Nature Precinct, west of the city at Rotokauri. Planning and construction began about three years ago; the precinct was completed in several stages and officially opened just before Easter this year.

It is an ambitious project that physically connects four different places: the 25ha Hamilton Zoo, showcase for native and exotic animals; Waiwhakareke Natural Heritage Park, the country’s largest (65ha) inland ecological restoration project that is a paradise for native wildlife; Hamilton Observatory, adjacent to the zoo, operated with the assistance of the Hamilton Astronomical Society; and Everyday Eatery, the café in the contemporary new building at the zoo entrance.

My tour-leader at Te Kāroro today is Lee-Ann Jordan, director of council’s Visitor Destinations Unit, which manages the precinct. Over coffee at Everyday Eatery, just ahead of the lemur visit, Lee-Ann says that in the past, the zoo and Waiwhakareke – a few paces from each other – were co-located rather than connected. It made perfect sense for council to unite the sites, and develop and market them as a package along with neighbours Everyday Eatery (independently operated) and the observatory (community-run, on land leased from council).

The Visitor Destinations Unit also manages Waikato Museum and Hamilton Gardens, and the Te Kāroro precinct complements these popular places.

“The mission here is conservation,” she says. “The purpose is connecting people with nature. It is about experience and education. The precinct shares stories of animals and plants; past, present and future. We want people to have fun, to make a memory, to inspire them to act in some way.”

Lee-Ann says the umbrella title, Te Kāroro, honours the ancient cultural heritage of this locale and it was chosen by Te Haa o te

Whenua O Kirikiriroa, a local hapū collective that partners with council. The precinct is on a famed, unnamed walking track, a strategic pathway, thought to have been used by Tupuna Te Kāroro as a route between the west coast and Kirikiriroa, and the area is named after the reigning Chief Kāroro whose pā was on a nearby ridge now covered with suburban houses.

The $15 million Te Kāroro development includes the design, construction and fit-out of the building at the zoo’s entrance, and also new roading, car parking, and the covered walkway that links the zoo and Waiwhakareke. It’s been done in stages in the past two years, and the precinct smashed visitor numbers at Matariki Weekend (July 14–16) with around 1,500 visitors on the Friday and 2,007 visitors on the Saturday. This year’s Easter visitor numbers were also the highest recorded.

Hamilton architects Edwards White have created an impressive entrance for Te Kāroro: the low-slung veranda of the new zoo building mirrors the roof of the walkway that leads across to Waiwhakareke, the design inspired by the outstretched wings of the kākā, the native parrots that once flourished in the area. The earthy red and green colours of the roof linings match the underwings of kākā.

There are also sturdy pou, complemented with artwork by children from local kura, a beautifully carved waharoa (archway) and a viewing tower with 360 degree views of the native forest, and wider town and country landscapes.

The Edwards White design was one of three winners in the public architecture category of the 2023 Te Kahui Waihanga New Zealand Institute of Architects Bay of Plenty and Waikato Awards, announced in June. Hamilton Mayor, Paula Southgate, has commended all involved with the project. “It is a stunning and top-class addition to our visitor offering and it’s wonderful to see it formally recognised with this win.”

Lee-Ann Jordan says although the precinct now physically unites the spaces and places, each has its own strong identity. “The zoo and observatory are more curated experiences, Waiwhakareke has self-guided walks. But they’re better together.”

There’s a strong sense of connection as we exit the zoo and head across the boardwalk to Waiwhakareke. We’ve said goodbye to exotic and native animals and birds in the lush zoo, and in a couple of minutes we’re in lush vegetation of a different kind, on a wellmaintained pathway with a flirty little piwakawaka for company.

Ken Millwood, Hamilton Zoo’s education team leader, joins us on the Waiwhakareke walk; he and Lee-Ann recount the history of this council-owned former farmland that has been transformed over almost 20 years into a stunning green oasis that aims to represent the major vegetation types once found in the area.

The Waiwhakareke restoration was originally community led and council supported; nowadays it is led by council, and supported by the community. About 40ha has been planted, 500,000 trees in total, in five different ecological areas. Water quality in the reserve’s lake has vastly improved, natural regeneration is beginning to take place, and five wild kākā have been seen. There is also the possibility of a predator-free fence being built to further safeguard the precious flora and fauna.

Lee-Ann points to the uniqueness of Te Kāroro: “We can’t find another example of such integration of an indigenous ecological restoration project with a modern zoo.”

The uniqueness is echoed by Professor Bruce Clarkson, who chairs the Waiwhakareke Advisory Group, and was on the ground-floor of the restoration two decades earlier. He always knew an integrated approach would be beneficial. “There is a natural synergy between the zoo and Waiwhakareke, a sharing of expertise, a total systems approach.”

He says international reviewers who visited Hamilton Zoo and Waiwhakareke during an earlier council review said they’d never seen any other place in the world where the integration was so obvious and worthwhile: ecosystems from the other side of the world across the road from natural ecosystems.

Bruce Clarkson says in the beginning, Waiwhakareke seemed like a “100 year project” and he’s been amazed by the extent of the forest’s vigorous, healthy growth.

Lee-Ann Jordan says there’s something at Te Kāroro for everyone, “education, research, relaxation, and amazing opportunities for kids to explore”.

Note to self: next time the grandkids are in Hamilton, bring them to meet the lemurs and sample the other delights.

Denise Irvine

Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the

ALL THE WAY TO

MEXICO

It’s a destination that has long been on my wish list, but when asked why this was, I couldn’t really say. I can now! Warm and friendly people, a long and rich history, gorgeous colours and architecture, stunning beaches and amazing nature, not to mention the food, all come to mind.

My education on Mexico began before we departed as I started planning our trip. Armed with a list of places I wanted to visit, I soon discovered how vast this country is. If you’re a numbers person, it is just under 2 million square kilometres, with a coastline stretching nearly 10,000 kms. It’s bigger than Texas – 190% bigger, in fact! The thirteenth largest country in the world, it has a population of 126 million people.

PUEBLA

This gorgeous baroque style city is famous for its mole and pottery. We had just three nights here but could have easily spent over a week. Mexico’s fifth largest city felt more like a town after the capital.

With just two weeks and such a lot of ground to cover, we had to narrow this visit down to some key spots. We started near the middle but what is definitely the heart of Mexico – Mexico City. Here our history lesson of the region really began as we wandered the city which was once an island, ruled by the Aztec before the Spanish conquest in 1521.

Between tacos we marvelled at the architecture and tried to take in as many of the tales as we could from the brutal indiscriminate human sacrifices of the Aztecs to the Mexican version of the Virgin Mary.

TEOTIHUACAN

Leaving the metropolis of Mexico City, we were heading to Puebla, but on the way took a detour to take in the wonder that is Teotihuacan. Predating the Aztecs, Teotihuacan was, at its height (between 1–500AD), the largest city in the Americas. Much of this ancient city is still being discovered, including intricate frescos. The giant pyramids dominate the archaeological site, but unlike those of Giza, the Teotihuacan pyramids are not tombs but temples and thought to be solid – or let’s just say no one has found a way inside yet.

In the capable hands of our local guide, Aleyn, we went exploring the quaint cobbled streets, venturing off the tourist track. Here we visited a traditional pottery factory, where clay is hand worked and then fired in woodfired kilns to make the distinct terracotta plates and pots you will see being used everywhere.

With a few local plates weighing down our bags, we stop by a local mole shop, bakery and tortilleria as we head to the market. Is there any better place to learn about the local food? Yellow chickens caught our attention for more than one reason. For the youngest it was their colour (they are fed on corn) and perhaps the first time she had seen a whole chicken, head and all. For the adults it was more the lack of refrigeration – imagine their food safety plan! Past the chickens we found chillies, dried and fresh, and discovered the fresh chilli has a different name when dried. There were piles of mole paste, an abundance of fresh produce and at the heart of the market our lunch spot. On the menu is cemita, a sandwich originating in Puebla. At this family-owned stall, we perch on stools with the locals to watch our sandwich being made with a beautifully crumbed chicken (or pork) schnitzel which is then loaded with shredded Oaxacan cheese, avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb.

For me, one of the best things about travel is what you learn. This was very evident on a recent trip to Mexico, where I was also reminded about how little I know about this part of the world.

MEXICO CITY IS SO BIG IT IS LITERALLY SINKING UNDER ITS OWN WEIGHT!

Our second day in Puebla and we headed to the nearby town of Cholula. Perched on top of what is the world’s largest pyramid is Iglesia de los Remedios, a 16th-century church built by the Spanish to commemorate the conversion of the Aztecs to Christianity. Having taken in the views and worked up an appetite, we headed to a restaurant in town dedicated to corn, the most important crop in Mexico. After we learned more about this precious crop from a family that has been growing corn for generations, we tried our hand at grinding it to make fresh tortillas before sitting down to enjoy a well-deserved meal.

Our last stop in Puebla was a visit to the amazing Talavera factory. Here, pottery is elevated to an artform, and we got a firsthand glimpse of the painstaking attention to detail that goes into each piece before having a go ourselves.

OAXACA

Oaxaca (pronounced wuh-haa-kuh) is considered the culinary capital of Mexico. Oaxaca is the most culturally diverse state in Mexico, making its culture and history as well as its food all reasons to visit.

After exploring the beautiful city and its vibrant town square, which comes alive at night, we headed out into the countryside to spend a day with Dalia, a local cook. After a visit to the local market, where we saw many local women in traditional clothing selling their fresh produce, it was back to Dalia’s house to get cooking before sitting down to one of the best meals of our trip. Our menu included a simple guacamole, fresh tortillas, a beautiful soup made from squash flowers and a deliciously simple dessert made from fried plantains and cheese.

As we headed home, we stopped at a family run workshop in Teotitlan Del Valle, where traditional rugs have been weaved by the Zapotec people for centuries. A handful of families continue the tradition of weaving these intricate rugs from wool that is dyed from natural ingredients, like the cochinilla bug that can be used to make 6–7 different colours.

The next day we are back on the road heading out of town. First up, a visit to Mitla to marvel at more ancient ruins, then on to Hierve el Agua, nature’s own version of an infinity pool. On our way home we stopped to learn how the endless fields of agave we

had been driving past are turned into the famous Oaxacan spirit Mezcal before reluctantly detouring to see the Tule Tree. Tired and wanting a rest, I was “who wants to see a tree?” But trust me, it was impressive. More than 2,000 years old, it dwarfs the adjacent church. With a circumference of 54 meters, the Tule Tree has the largest girth of any tree on the planet and well worth a detour.

YUCATAN

After a hectic week or so taking in as much as we could, we were ready for some R&R beside the beach so headed south to the Yucatan Peninsula. We skipped the much talked about Chichén Itzá in favour of a day in Celestún looking for flamingos in the wild and a morning at Akmuel beach swimming with turtles in between enjoying a cocktail poolside.

And this sums up Mexico for me. In two packed weeks we experienced new tastes, walked through ancient streets, took in wonders of nature and so much more. You can’t help but love a country that offers so much, and I can’t wait to go back!

Keen to experience Mexico for yourself?

Join me next March for our small group Taste of Mexico tour. Email vicki@nourishmagazine.co.nz for more details.

A TASTE OF MEXICO

LAMB BARBACOA

Barbacoa is a traditional way of slow cooking meat in an underground oven. Mutton, lamb and goat are traditional, although beef is also popular. The meat is wrapped in large leaves from the agave plant or banana palm then topped with the animal’s stomach and organs.

The result is melt in the mouth pulled meat. Despite the rustic ingredients, appearance and preparation, barbacoa is considered a delicacy and a treat or special-occasion food. This version brings together the essence of barbacoa for a twist on your Kiwi Sunday roast lamb.

1 onion, sliced

4 garlic cloves, peeled

4 bay leaves

100g tin chipotle peppers in adobo sauce (available at Vetro and Herbal Dispensary)

1 lamb leg

2 tbsp ground cumin

1 tbsp dried oregano

1 tsp salt

½ tsp white pepper

2½ cups beef stock

¼ cup fresh lime juice

Peel and slice the onion and place on the bottom of a roasting dish along with the garlic gloves, bay leaves and tin of chipotle peppers. Place the lamb leg on top.

Mix the cumin, oregano, salt and white pepper together and rub over the lamb leg.

Pour the stock and lime juice into the baking tray before covering with foil and roasting at 160°C for 6–7 hours.

Once cooked, allow the lamb to rest for 30 minutes before cutting/ shredding the meat and mixing with the soft onions and cooking juices. Serve in warm tortillas with refired beans, salsa, guacamole and extra limes.

TOMATO SALSA

This recipe is based on a salsa we enjoyed in a restaurant overlooking the Teotihuacan pyramids. It was made in a mortar and pestle tableside. My version has two key differences: I make mine in a blender and have omitted the agave worms!

1 small red onion

4–5 large ripe tomatoes, halved olive oil

1–2 garlic cloves

1 chilli* handful of coriander squeeze of lime juice salt

Peel and halve the onion and place in an ovenproof dish along with the halved tomatoes. Drizzle with olive oil and roast at 180°C for 45 minutes.

Allow the onion and tomato to cool before placing in the blender with the garlic, chilli, coriander and lime juice. Blend and then season to taste.

*I’m a wimp when it comes to spice, so half a green chilli is usually sufficient but having said that not all chillis are the same. If you don’t have fresh chilli, pickled jalapeños will work.

REFRIED BEANS

After corn, beans are the second most common food in Mexico. Before the arrival of the Spanish, they would have been an important source of protein. Black and pinto beans are the most popular and offer the perfect counterpart to the spicy cuisine.

Refried black beans come with almost everything, from tortilla chips as a dip to tacos, tostadas, barbacoa and more, including, much to my daughter’s disgust, even your eggs in the morning.

2 tbsp oil

½ onion, finely chopped

1 clove garlic, finely chopped

1 green chilli, chopped

1 tsp cumin

½ cup water

1 tin black beans, drained and rinsed

pinch salt

In a pan heat the oil and sauté the onion, garlic, chilli and cumin until the onion is translucent. Add in the beans along with the water and bring to a simmer. Mash the beans to your desired consistency and season to taste.

Discover Emma’s latest range of plates, bowls, mugs and more in store and online

“We like to make things that make everyday life a little bit nicer”

Emma Bridgwater.

CHURROS WITH CHOCOLATE SAUCE

While not strictly Mexican, they were introduced by the Spanish where they are often served for breakfast. In Mexico they are more of a snack or dessert. In Puebla we lined up with locals at Antigua Churreria de Catedral. Here, in a kitchen the size of a disabled toilet, they churn out the freshest churros all day. We enjoyed the cinnamon sugar dusted ones with a cup of Mexican hot chocolate, lightly spiced with cinnamon. In my recreation below, I have created a cinnamon infused chocolate dipping sauce. Mexicans love cinnamon! Also introduced by the Spanish, Mexico doesn’t grow cinnamon but use it like they do, incorporating it in many dishes, from chocolates to moles and soups.

1 cup water

1 tsp vanilla extract

20g butter

1¼ cups of flour

3-4 large eggs

vegetable oil for frying

1 cup sugar

1½ tsp ground cinnamon

CHOCOLATE SAUCE

¼ cup cream

¼ cup milk

2 cinnamon quills

125g dark chocolate

Place the water, vanilla extract and butter in a saucepan and bring to the boil.

Stir in the flour all at once and mix the dough vigorously using a wooden spoon or spatula.

Remove the saucepan from the heat. Whisk 3 of the eggs together then add slowly to the dough. Keep mixing until the egg is completely integrated into the dough (I use a stand mixer for this step). In the beginning, the dough will want to separate after adding the egg but keep mixing until the ingredients are well combined and you have a smooth and soft dough that just falls off the beater. If the dough remains too thick beat the final egg and add half of this then the remaining egg if it still requires it

Place the dough in the pastry bag fitted with a star-shaped tip. Heat oil in a deep fryer or large heavy based pot to 180°C. Carefully pipe 8-10 cm of dough into the oil using a knife or scissors to cut the dough from the piping bag nozzle. Cook 4-5 at a time, depending on the size of your deep fryer.

Fry until golden brown. Remove from the oil, placing on a paper towel to drain for a few seconds, and then roll in the cinnamon sugar.

To make the chocolate sauce heat the cream and milk in a small pot with the cinnamon quills. Just before it comes to a boil stir in the chocolate. Stir until the chocolate has completely melted and you have a smooth sauce.

You can make the sauce the day before and gently reheat just before serving.

BRING ON THE BASIL

WORDS LYNDA HALLINAN

In a garden, timing is everything. When I'm sowing seeds and planning what to plant for the season ahead, I sometimes feel like a Hollywood screenwriter scripting a classic rom-com.

You know the plot: girl meets boy but fate has a few curveballs to throw in their direction before love blossoms. In the movies, those curveballs tend to be interfering mother-in-laws and jealous besties, but in a garden, nefarious influences can be anything from aphids or blight to Houdini hens escaping from the chook run.

Growing food is a gamble. When your fruit trees burst into bloom after winter, it's anyone's guess whether there will be enough hardy honey bees to tickle their blossoms. When the first new season's baby potatoes are ready to dig, will there be any mint to toss into the pot or will it have succumbed to rust? And when the heirloom tomatoes you've lovingly raised from seed finally bear fruit, all bets are off as to whether your basil will have bolted.

As I write this, I have pots of bushy sweet Genovese basil –originally sown as a winter crop of microgreens – lined up along my cold, south-facing kitchen windowsill. Naturally, this accidental crop of basil will flourish out of season while the plants I tuck around my tomatoes later in summer and lavish with compost, full sun and regular irrigation will most likely be eaten by snails or succumb to mildew to spite me. Mother Nature has a mean sense of humour.

Basil (Ocimum basilicum) is a classic Mediterranean flavour, so it's no surprise that this annual herb does best in warm, sunny conditions. Unlike most Mediterranean herbs, however, basil also needs plenty of moisture, but not so much that it rots in saturated soil. Planting in pots is the best way to get a jump start on the season and ensure plenty of lush foliage for pesto and pasta sauces.

Start basil seeds indoors, in trays filled with seed-raising mix, preferably on a heat pad or in a hot water cupboard, as the optimal temperature for germination is 21°C. (If you have a tiled floor with underfloor heating, lucky you: you can easily raise eggplants, tomatoes and peppers in your bathroom too.)

Mist the tiny seedlings as they emerge, and ensure they get as much sunlight as possible, along with consistent warmth. Don't take them outdoors just yet, as temperatures fluctuate wildly at this time of the year, but find the sunniest spot under cover. (I've been known to tuck my seed trays into the hatchback boot of our car on warm days, which makes for impressive growth but equally impressive grumbles from my husband about potting mix on the upholstery.)

When your seedlings have a couple of sets of leaves, carefully transplant into 10–15cm pots to grow on for a few more weeks. When watering, soak the potting mix, rather than the plant, and use liquid fertiliser diluted in warm water to boost growth. Rather than raising individual plants, I find it easier to raise basil in small clumps, nipping out the central tips of each plant to encourage compact mounds, rather than tall skinny stems.

If you grow your first crop of basil in containers then, once the weather warms up, you can follow up with successive sowings that can be transplanted directly into raised beds come summer.

BEST BASILS

For caprese salads and pesto, sow large-leafed varieties such as ‘Gustosa’ and ‘Genovese Giant’ (Kings Seeds) or ‘Emerald Towers’ (Egmont Seeds), which is slower to bolt.

‘Greek Mini’ (Kings Seeds) is little but lovely; it's my favourite for chicken club sandwiches.

For aromatic basil with a citrus twist, try ‘Mrs Burns Lemon’ (Kings Seeds) or ‘Mrs Burns Lime’ (Egmont Seeds).

· If you fancy experimenting with different varieties, the Yates Seeds range includes a ‘Gourmet Mix’ of Thai, lemon, cinnamon and purple basil.

VEGEPODS

The Herbal Dispensary in Raglan has long been a great spot to pick up organic seedlings and interesting herbs and edible plants. To help you grow these all year round they are now stocking the award winning Vegepods. These all-in-one raised gardens make growing your own veg a cinch as they come complete with irrigation system, and a range of covers, meaning you can protect your plants from pests and frosts.

Spring into GOOD HEALTH

In today's fast-paced world, our bodies are constantly bombarded with unhealthy food choices, environmental toxins, and stress, leading to a variety of health issues and imbalances.

If you are seeking to regain control of your well-being, increase your energy levels, and revitalise your overall health, our Total Body Reset programme may be just what you need. This fourweek online programme is designed to give your gut and liver a well-deserved break, allowing your body to reset and reduce inflammation for a fresh start towards optimal health.

WHY DO OUR TOTAL BODY RESET PROGRAMME?

• Increase your energy and reduce fatigue

Improve your digestion with regular bowel motions and by getting relief from bloating, discomfort

• Work towards healthy weight goals sustainably

• Improve your blood sugar and cholesterol levels

• Enhance your focus and mental clarity

• Reduce sensitivities and improve allergy symptoms

Improve your skin from redness, dryness and acne

• Balance your hormones

• Reduce headaches

• Have a more balanced, happier mood with less ups and downs

These are only some of the benefits you may experience from doing our 4-week Total Body Reset programme.

HOW DOES OUR TOTAL BODY RESET PROGRAMME WORK?

It is structured to offer you a comprehensive yet manageable approach to improving your health and well-being. You can start this course at any time to best fit your schedule. Embrace the convenience of choosing when to embark on this transformative journey, allowing you to prioritise your well-being on your terms. Over the course of four weeks, you will receive a wealth of valuable resources and guidance to support your journey towards better health.

Each week, you'll receive a variety of tools to ensure your success:

1. Tutorials and video presentations: Understanding the “why” behind the Total Body Reset is crucial for staying motivated and achieving the best results. Our expertly crafted tutorials and

engaging video presentations will provide you with insightful knowledge about the significance of resetting your gut and liver, keeping you inspired to stay committed throughout the programme.

2. Meal plans with recipes and shopping lists: Eating healthy should be simple and enjoyable. That's why our programme includes meticulously curated meal plans packed with nourishing and wholesome foods. From delightful breakfast options to satisfying dinners, our delicious recipes will cater to your taste buds and nutritional needs. To make your journey even more convenient, we provide weekly shopping lists that align with the meal plans, saving you time and effort at the grocery store.

3. Weekly tasks: In addition to the nutritional aspect, our programme seamlessly integrates weekly tasks that consolidate each week’s learnings. These tasks include savouring your meals mindfully, enhancing your awareness of digestion, and cultivating a deeper connection with your body's nutritional needs.

BONUSES

Pre- and post-programme questionnaires: Assess your health markers and goals at the start. Compare your pre- and post-results to witness positive changes and stay motivated for lasting wellbeing.

Access to high-quality supplements: These supplements are carefully selected to support your specific needs and health goals, enhancing your body's natural ability to detoxify and rejuvenate.

As we welcome spring and the vitality it offers, seize the chance to unlock a healthier, more energised you! Take the first step towards a revitalised future by signing up for our Total Body Reset programme today. Don't miss out on the exclusive 20% discount – enrol before October 20th. Visit our website now to secure your spot and embark on a transformative health journey!

By Natalie Jacques Naturopath & Medical Herbalist BHSc, AdvDip Herb Med, AdvDip Naturopathy

The

Herbal

Dispensary 07 825 7444 | 6 Wallis Street,

Raglan

www.raglanherbaldispensary.nz

Welcome to the Cambridge and Hamilton FARMERS’ Markets. With all the talk about climate change, recycling and sustainability, are you aware that our Waikato Farmers’ Markets are proudly plastic free?

In fact, we have been this way for numerous years! The only plastic you will find in our markets is necessary for food safety and can of course be recycled.

Most of our friendly stallholders use paper bags or no packaging at all. We encourage you to bring your own bags to shop with at our markets and also to bring back glass jars and bottles that can be reused. In fact, some of our stalls will give you a discount off your next purchase when you bring them back. A win for you and a win for the planet!

Glass recycling:

Good Bugs, Foraged in Raglan, Quarter Acre Kitchen, Mel’s Preserves, Sweetree Honey, Hunt and Gather Bee Co, and Small Batch will all take back their glass jars and give you a discount for returning them.

You can also bring back your glass milk bottles to Jersey Girl Organics and Kaipaki Dairies to refill them or swap them for a clean glass bottle.

Dr Bucha will also take back their empty kombucha bottles and give you $1 off your next purchase.

What’s NEW at our Markets?

Hamilton updates:

fresh at ·market this sprinG

You are also most welcome to bring your own coffee keep cup and reusable containers to put your items in (e.g., for fish, eggs, microgreens and salad greens).

Spring is an exciting time for fresh avocados, asparagus, tomatoes, herbs and eggplants. Then later in October/ November berries start to ripen! Oh, how I look forward to fresh blueberries, strawberries and raspberries again.

What will you create using beautiful, local, fresh ingredients?

See you at our markets.

Jenmarket manager

Cothu Nutrition and Wellness have been coming with organic chicken bone broth. Great for gut health!

Tauwhare Berry Farm with frozen berries and soon lots of fresh berries. Also, delicious mixed berry ice cream. Black Shepherd Apiaries is a small family business with locally sourced honey from Cambridge.

Cambridge Updates:

Hello Mushrooms – Matangi grown mushrooms in a variety of colours and types.

Gathering Sage – Fresh plant-based baking using local ingredients. An exciting new collaboration between Mon’s Flavors and Hunt & Gather Bee Co with Chai Spice Honey.

The Little Dairy Company –Coromandel Gouda Cheese, made from their own 100% A2 pasteurised milk. Atticus American Treats – Amazing handmade pretzels baked fresh at the market. Also freshly squeezed lemonade.

Lifted Pilates

WORDS VICKI RAVLICH-HORAN

Far more than a recent fitness craze, Pilates was developed in the 1920s when Joseph and Clara Pilates opened their ‘Body Conditioning Gym’ in New York City.

Born in 1883 in Germany, Joseph Pilates was a frail child. Drive and determination saw Joseph overcome ailments like asthma, rickets and rheumatic fever to become a competent gymnast, diver and skier.

As an adult he moved to England where he worked as a circus performer, boxer and self-defence instructor. During the First World War, he was interned with other German nationals and it is here he developed his technique of physical fitness by teaching his fellow internees. In the latter part of the war, he served as an orderly working with patients unable to walk. He attached bed springs to the hospital beds to help support the patients' limbs, leading to the development of his first piece of equipment.

“I invented all these machines … it resists your movements in just the right way so those inner muscles really have to work against it. That way you can concentrate on movement. You must always

do it slowly and smoothly. Then your whole body is in it.” – Joseph Pilates

Pilates has grown in popularity around the world as well as gaining a reputation for being a bit “posh” says Eden Pollock from Lifted Pilates, who is working to dispel this. “The best thing about Pilates is it’s suitable for everyone,” says Eden, who recently opened her third Pilates studio.

Introduced to Pilates in her late teens as part of her rehabilitation after a car accident, Eden was hooked. “I just loved it,” she smiles, admitting that by her mid-20s she knew Pilates was the career for her. Time as a PA and EA had helped hone her organisational and business skills that would come in handy owning and growing her own business.

A qualification as a personal trainer gave Eden a base knowledge, especially in anatomy. This education was refined more as she qualified to be a Pilates instructor.

In 2008, Eden opened the first Lifted Pilates in Raglan. Here, her first key to success and the building blocks for Lifted Pilates growth was the creation of a strong community. She says, “When I was training, I was always interested in the clients’ experience,

what worked and what didn’t.” The Raglan studio was the perfect place to test the waters and refine the systems.

These were then replicated when Lifted Pilates’ second studio opened in Rototuna in 2020 and then again earlier this year with the Hamilton East studio. At a Lifted Pilates you will experience a welcoming space with instructors that love what they do plus get to know you and your needs. The studios are light and bright and now with three there is one close to you.

Nearing 50 and with more aches than I care to admit, I have dabbled with Pilates. I struggled through a beginners mat course feeling much like I do at yoga – bored. Used to the endorphin rush after exercise, the slower pace of Pilates had me compiling to-do lists in my head. The problem was, even with me only half participating, I was feeling the results.

Eden says she loves mat classes, but what hooked me was discovering the reformer. The movement coupled with the physical and mental challenge had me too busy for list making.

While I had discovered a form of Pilates I enjoyed, my biggest problem was being able to regularly attend a class. That was until Lifted Pilates opened their Hamilton East studio. Like Raglan and Rototuna, the Hamilton East studio offers a variety of classes and options from casual classes to memberships, accompanied with an easy booking and payment system. Eden says, “The idea is to have everything you need under one roof – no need for an additional gym membership.”

So my challenge now is to give some of the other classes a go at Lifted Pilates.

Barre classes are a ballet and dance inspired exercise class that has you moving to music while you stand at the ballet barre before finishing on the mat for a little more traditional Pilates. I’m told no dance experience is necessary for this high energy class that will have you sweating and smiling.

HIIT Reformer Jump classes are a low impact cardio workout that will have you sweating with resistance training on the reformer machine.

TRX classes are offered at the Raglan and Rototuna studios. The TRX is a strap hanging from the ceiling making gravity your resistance, so adjusting the difficulty of an exercise is as easy as moving your hands or feet.

Mat Pilates is where the Pilates method started. It teaches control, technique and is deceivingly challenging when you want it to be.

Reformer classes (both beginner and open) take the principles of Pilates – breath, coordination, focus and alignment – and applies its exercises to a spring-based resistance workout.

Lifted Pilates

Rototuna | Hamilton East | Raglan www.lifted.co.nz

TAME YOUR MIND

There's always that one person in your life you spill the beans to, the person you confide in, a sounding board. Debbie has been that person for many.

When that dreaded c-word came in and changed the world, Debbie entered a period of reflection and quietness. She was drawn to make a change not only in her life, but in the lives of the wider community. That’s how the journey of Tame Your Mind started.

WORDS HARRIET BOUCHER | IMAGES BYRDIE THOMPSON

Tame Your Mind provides a unique combination of guided meditation (a form of hypnotherapy) and life coaching. You can call Debbie a hypno-coach. A session with Debbie starts with unpacking what issues may be holding you back and what goals you want to achieve. She then takes you into a guided meditation to empower you to make change. Debbie has a cosy space set up for these sessions, but they can also be done from the comfort of your own home via a video call, making it accessible for anyone, anywhere. She tells me that at-home sessions are deeply therapeutic, as we relax best in our own space.

After completing a Professional Hypnotherapy Certificate, Debbie found her mind could override this state and felt like she was capable of more. This is when she brought life coaching into the mix. Life coaching has given her the skills to help clients question their issues, identify what is holding them back, then help them excel and achieve their goals.

The success of a session requires you to be in the right head space to drive change. While Debbie is the guide, you do the work. Debbie works with people suffering from anxiety, depression, IBS, emotional eating, reliance on substance, and stress to name a few. Generally, clients attend three to four sessions to peel back the “multifactorial layers” of their mental turmoil.

While I can’t divulge some of Debbie’s success stories, one of her own experiences illustrates the power of what your mind can do. She had gotten into the habit of indulging in a few too many packaged biscuits after dinner. She knew this had to change. During a session, Debbie convinced herself that they smell like liver, a smell she is utterly repulsed by. On her drive home, she had to throw out the ginger kisses that were in the boot as the smell of liver wafted through the car.

As I chat to Debbie, it becomes evident that knowing your values give you great insight into your perception of the world. Life coaching isn’t just about learning to live life, it’s about working past the obstacles you perceive to be in the way. “The beautiful thing about perception,” says Debbie with a smile, “is it can be changed.”

Debbie finds intense joy in walking beside someone as they reorient themselves. “We are conditioned to avoid our weaknesses, but by strengthening them, we become a stronger and more resilient person.” The sense of achievement a client feels by doing the work themselves brings lasting change.

In a guided meditation, instead of ‘being’ yourself, you’re ‘seeing’ yourself explore the memories that may be the root to your problem. This allows you to experience a wider point of view of the situation. “Our problems lie in the irrational side of our brain and seemingly insignificant experiences can have a huge impact in our everyday lives,” explains Debbie. “Nobody sees what goes on in our mind.” Debbie will help you alter what your subconscious mind controls so you feel acceptance, belonging and love.

Despite this being a relatively new venture, Debbie feels as if she has been doing this work her whole life. She’s continuously learning, finding new tips and tricks, reading resources, and further educating herself to become a change maker in her clients’ lives.

After talking to Debbie for nearly two hours, it’s apparent why she has been the confidant of her clients and friends for years. She radiates warmth, positivity and friendliness, and I feel like I’ve known her forever. I left the conversation with a deeper appreciation for values and mindfulness and with the knowledge that perception is just that – it can be changed. You can trust Debbie to combine the best of hypnotherapy and life coaching so you can tame your mind.

35 CATALYST AVENUE CAMBRIDGE FOR SALE 3

3

Chandelier elegance and champagne lifestyle blend hints of a European manor with an English garden in this idyllic rural setting. Complete with a separate country cottage – the sky’s the limit on how you’ll live here.

Architectural flair introduces a home packed with personality and different moods. Intriguing construction showcases a grand-foyer welcome, soaring ceilings and floor-length glazing that embeds this home with its setting. At its heart, a gas fire lounge opens to a sheltered patio where you’ll savour nature and toast sunset.

Outdoor flow is integral to this home’s intimate garden connection; every bedroom and all three living areas. From a dazzling kitchen to bespoke finish throughout, this is somewhere to work in peace and entertain in style. Keep the cottage for guests, rent it or bring family back in the fold.

Neatly placed between Hamilton and Cambridge, it’s an easy link to Waikato Expressway, key destinations and local attractions.

266 WOODSIDE RD, TAMAHERE 3 3

2 3

It was a brave move for Davies Homes to build their Pukekura showhome on such epic proportions. Understandably, this drew massive attention over its tenure.

Having fulfilled its purpose, the 369 sqm (more or less) showhome is now for sale. A fascinating opportunity to own this prize, because prize it certainly it is. If you visited the home, you’ll be fully aware of the size, scale and incredible level of detail behind its creation.

Designed with three distinct wings, the central meeting point extends a greeting that resembles a luxury lodge. By separating the master retreat in its own wing from the remaining three bedrooms in the far wing, this home gives complete privacy for parents. Linking it all, the family hub will make you gasp. Soaring cathedral ceilings blend structural steel, with sarked timber ceilings and timber flooring.

Phone me today for further information or to arrange a viewing 021 623 550!

The Legendary CARROT

Carrots are so ordinary they often get overlooked. A kitchen staple as common as milk or bread, the carrot’s fascinating history has been long forgotten. I’m here to change that – it’s time you learnt that the faithful old carrot is actually the world’s most legendary vegetable!

Carrots can be traced back to ancient civilisations in present-day Iran and Afghanistan, though these early varieties were likely purple or yellow and more fibrous than what we’re used to today. In the 17th century, the Netherlands developed vibrant orange carrots that were crunchy and sweet. These carrots quickly made their way around the world, and the colour orange has been inextricably linked to Dutch culture and identity ever since.

During the Second World War, British scientists used radar to detect incoming aircrafts and submarines, but to keep their technological advancement a secret, they spread the rumour that their pilots had superior night vision thanks to a diet rich in carrots. The myth might have been the greatest vegetable PR campaign in existence; to this day it seems everyone knows carrots are good for the eyes.

While carrots aren’t going to replace the need for glasses, they will support your vision, thanks to beta-carotene, the pigment that gives carrots their bright orange hue. Once it enters your body, beta-carotene is converted into vitamin A, a nutrient essential for healthy eyes (not to mention glowing skin and a strong immune system).

While they won’t actually give you radar-like vision, eating plenty of carrots can help reduce the risk of age-related muscular degeneration and cataracts. But that’s not where the health status of carrots ends; they are also an excellent source of fibre and offer a decent dose of vitamins C and K, as well as minerals potassium and manganese.

As we head into spring, there are many vegetables we are excited to see available again, but they often need to be consumed quickly before they wilt. Reliable carrots, on the other hand, have an impressive shelf-life, letting the asparagus and leafy greens take centre stage as they quietly wait their turn. So long as you store them in a cool, dark place, carrots can stay fresh for weeks.

Over time the natural sugars will break down to starch, which means older carrots are better cooked than raw, but that’s not a problem since cooking carrots elevates their nutrient profile. Heat breaks down the root vegetable’s tough cell walls, making all those nutrients hidden inside easier to access.

Despite their lengthy history and mythical radar-vision status, what amazes me most about carrots is their ability to work as well in a dessert as they do in a salad. I know few people who would be game to try a broccoli biscuit or an eggplant mousse, yet nobody balks at carrot cake. Their moisture content, vibrant colour, and inherent sweetness make carrots a natural ingredient in sweet dishes, like carrot pudding, carrot muffins, or Indian halwa, and the extra hit of nutrition they offer makes indulging all the sweeter.

Rachel Hart

Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

WORDS RACHEL HART

Carrots are Tops

Carrots are an underrated veg. There will not be a week that goes by that carrots aren’t in my shopping basket. Cheap and cheerful and oh so versatile, why we don’t sing their praises more often baffles me. To rectify this I decided to create some recipes that hero the wonderful carrot, and trust me, I didn’t have to dig too deep.

RECIPES VICKI RAVLICH HORAN | IMAGES ASHLEE DECAIRES

Pickled Carrots

These quick and easy pickled carrots are great. We have served it here on a bao bun with a slice of pork belly. It is also nice on traditional roast meat sammies or on a platter with cheese and cured meats, adding both a pop of colour and texture.

1–2 large carrots

½ cup rice vinegar (available at Herbal Dispensary)

½ cup hot water

3 tbsp sugar

1 tsp salt

2cm fresh ginger, peeled and sliced

Use a vegetable peeler to peel carrots into ribbons. You can also cut carrots into matchsticks or use pre-shredded carrots.

Pack carrots tightly into a glass jar. Add 3–4 slices of ginger.

In a small pot heat vinegar, water, sugar and salt. When the sugar has dissolved, pour the hot liquid over the carrots, making sure to cover them completely.

Allow to cool, then cover with jar lid and store in the fridge for up to two weeks.

Carrot Salad

A good carrot salad is a cheap and easy dish to make any time of year. This one goes beautifully with lamb koftas or barbequed meat or halloumi. Make it ahead of time, as this salad is great once it has had time for the flavours to soak in.

½ cup raisins

½ cup orange juice

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar (available at Vetro and La Cave)

2 tbsp sesame seeds

2 tsp cumin seeds

½ cup cashews, chopped

3 medium sized carrots, julienned or grated

1 spring onion, chopped

½ cup parsley, chopped

¼ cup coriander, chopped

½ cup mint, chopped

Soak the raisins and orange juice for at least an hour.

In a dry pan toast the sesame seeds, cumin seeds and chopped cashews until golden.

Mix the olive oil and sherry vinegar in the bottom of a large bowl. Add in the carrot along with all the other ingredients. Toss well.

Burnt Butter Spiced Carrot Loaf

Last year Harriet spent a considerable time refining the perfect carrot cake, and this inevitably meant we had to taste test many! You would think this would mean I’d be sick of the carrot cake combo, but it’s not the case.

The traditional carrot cake uses oil which, along with the carrot, makes a super moist cake. In this loaf (you could easily make it a cake), butter is used, but instead of creaming with the sugar you melt it until golden and this adds a wonderful flavour to the loaf. Add to this the subtle touch of spice, you’ll be going back for more than one slice.

200g butter, chopped

1 cup brown sugar

1 tsp cardamom

1 tsp ginger

½ tsp cinnamon

3 eggs

1½ cups self-raising flour

3 cups grated carrot (approx. 3 medium carrots)

BUTTERSCOTCH ICING

25g butter

½ cup brown sugar

¼ cream

¾ cup icing sugar

Melt the butter in a medium size pot. Once melted it will begin to foam. Allow it to do this for 5–10 minutes, stirring often until the butter is golden brown. Note the foam colour is deceptive, so you are looking for the liquid butter colour to change. Once golden, take off the heat and allow to cool for 10 minutes.

Mix the sugar and spices in a large bowl, add the eggs and, using an electric mixer, beat until pale and thick. Add the burnt butter in a slow and steady stream as you continue to beat. Fold in the flour then the carrot.

Transfer the mix to a lined loaf tin (approx. 24cm x 13 cm) and bake at 180°C for 40–50 minutes or until a skewer comes out clean.

Allow to cool before icing.

To make the icing, melt the butter and brown sugar in a small pot, then add the cream. Stir and allow to simmer for 2–3 minutes. Take off the heat and mix in the icing sugar.

Pour the icing over the cooled loaf and allow to set before slicing.

Za’atar Roasted Carrots

Roasted baby carrots, which you can pick up at the farmers market, are a favourite dish of mine. My go to is tossing them in a little olive oil and then serving with dukkha on a bed of labneh.

This recipe is a twist on this but taking more Middle Eastern flavours with the za’atar and pomegranate molasses. If you can’t get baby carrots, regular carrots cut into batons will work just as well.

500g carrots

3 tbsp olive oil

1 tsp za’atar (available at Vetro)

½ tsp ground coriander

½ tsp salt

2–3 tbsp pomegranate molasses (available at Herbal Dispensary, Vetro and La Cave)

mint for garnish

WHIPPED FETA

¼ cup Greek yoghurt

200g feta

zest of half a lemon

2–3 tbsp olive oil

pinch of salt

Drizzle the olive oil over the carrots and toss to coat. Sprinkle over the za’atar, coriander and salt and toss again.

Place the carrots on an oven tray and bake at 190°C for 20–30 minutes, depending on how thick your carrots are. You want them to be fork tender. Once cooked, drizzle over the pomegranate molasses and serve on the whipped feta, garnished with fresh mint.

To make the whipped feta, place the yoghurt, feta and lemon zest in a food processor and blend. With the motor running, slowly add in the olive oil. Check and adjust the seasoning.

BOUTIQUE DESIGNER WOMENS FASHION

546b River Road, Hamilton www.shop9.co.nz

Pork Belly HARRIET’S

HOW TO

Pork belly is one of those special occasion meats where a lot of love goes into achieving the perfect crackle and juicy meat. It’s one of the richest meats on the market, so a little goes a long way.

If I go to a restaurant where pork belly features on the menu, I’ll often snap it up, as I hardly ever cook it at home. The perfect belly must have tender, flavoursome meat, rendered fat and, of course, epic crackling. Getting all three perfect often proves difficult, so I set out to change this.

ANNABEL LANGBEIN

Week one of pork belly testing was dedicated to Annabel Langbein’s Crispy Pork Belly from The Free Range Cook. A very simple method, you pat the scored skin dry and season it with salt and pepper. It sits in a roasting dish on top of 3 sage leaves, goes into a hot oven until the crackle forms, then milk is poured around the dish and the belly is cooked at 160°C for a further one and a half hours. Annabel suggested it would take 20–30 minutes for the crackling to form on the belly, but mine took 50 minutes, and even then, there was a patch that refused to pop. I was worried the meat would dry out, so I went ahead with the milk step.

I had expected the sage leaves to infuse into the meat, but the flavour was lost. Instead, the pork was a bit bland and almost cheesy in the bits where the milk curds had clung on. The meat itself was tender, but I think it would have been even more succulent if it had less time in the hot oven at the start. The fat had rendered down beautifully, but the crackling was a bit of a miss. The recipe only called for half a teaspoon of salt to be rubbed into the skin, which just wasn’t enough to get that salty hit I crave in crackling. Salt also helps dry the pork skin out, which is essential for it to crackle, so not enough salt just won’t cut it.

CHELSEA WINTER

Chelsea Winter, like Annabel, is a household name in New Zealand. One of her famous recipes is her Slow Cooked Pork Belly with Perfect Crackling. This is the recipe that my mum uses, and it’s always a hit. You start by patting the belly dry, rubbing olive oil all over, sprinkling the top generously with salt and massaging it in, then placing it on a wire rack, set over an oven tray and cook at 130°C. It cooks low and slow for four hours, then for 30 minutes at 150°C. I don’t understand what this extra 30 minutes at 20 degrees hotter does. Once the slow roasting is complete, the pork gets blasted on the grill setting until the skin puffs up.

Most of the skin on my piece of belly crackled impressively, but there was a small patch that just wouldn’t budge. The belly was slightly uneven and through my research, I’ve found that belly will only crackle if the skin sits at an even level. You can level the meat by simply tucking a piece of tin foil or rolled up silicone baking mat under the lower side to prop it up. The meat was bursting with the quintessential roast pork flavour but was slightly less tender than Annabel’s milk braised belly. The bits of crackle that did work were incredibly crunchy but not break your teeth tough, and just salty enough without needing to reach for a glass of water.

AMERICA’S TEST KITCHEN

In my third week of pork belly testing, I tried Dan Souza’s recipe from America’s Test Kitchen. It’s well known that Americans love their bacon, and Dan’s recipe epitomised this. To start, you cut the piece of scored belly into thirds, then rub the flesh with a mix of

half salt and half brown sugar, ensuring no sugar touches the skin. It’s flipped back over and placed in a dish, then the skin is sprinkled with salt. The belly is then dried out, uncovered, in the fridge for 24 hours. Once dried, the pork is transferred to a wire rack set over a tray and cooked low and slow at 120°C for 3–3 ½ hours until the meat is tender and the fat is rendered. The pork is then cooked in a pan of oil, skin side down until it’s evenly crunchy and crackled. To me, this seems somewhat of a cheat’s way to achieve the perfect crackle, but out of the four recipes I tried, it was the best tasting, textured and easiest to get right albeit rather messy. The meat was beautifully tender and took on a sweet-salty bacon flavour, although was a tad on the salty side. This may have been mellowed out if we served it with a sauce, but the belly should be balanced on its own.

CJ EATS

The fourth belly I tested was CJ Eats’ Cantonese-Style Crispy Pork Belly recipe. This recipe had the longest preparation time but the shortest cooking time, so I was drawn in to see whether the meat would be as tender as the others. Instead of scoring the meat, you start by pricking it with a sharp knife or fork to puncture the skin. The flesh side is cut a few centimetres deep, then marinated in a Chinese 5 spice-based paste. It’s then placed into a tin foil parcel with the skin exposed and left to dry in the fridge for 48 hours. Once dry, the skin is brushed with vinegar, topped with an egg white/salt mix to form a crust and baked at 150°C for 30 minutes. The crust is then removed, more holes are poked into the softened skin and it’s baked for a further 30–45 mins at 230°C to form the crackling.

This was the most visually stunning piece of crackling out of the four bellies I had cooked, but looks can be deceiving. It was quite a thin crackle, which meant that the top was crunchy but the bottom part of the skin was still chewy and hadn’t completely aerated, which is how you get the ultimate crunch. The fat hadn’t rendered down properly, probably due to the short cooking time, but it wasn’t a very fatty piece of belly in the first place so this was forgivable. The meat was intensely salty and had an overpowering 5 spice flavour. As expected, this belly wasn’t as tender with the short cooking time, proving low and slow is the way to go.

Each pork belly method has shaped my final recipe. I preferred the slow cooking at the start and crackle to finish when comparing Annabel’s and Chelsea’s. I loved the America’s Test Kitchen sweet/ salty marinade over CJ Eats’ 5 spice. Chelsea Winter’s crackling was all round tasty, successful and achievable, but I also liked the theory behind how the skin was prepared in CJ Eats’ recipe. So for my final recipe, I’ve marinaded the belly in a salt/sugar mix, used CJ’s method of pricking and not scoring the skin, dried the skin out with the boiling water method I use at home and based the cooking on Chelsea’s recipe.

Harriet Boucher

Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.

THE ULTIMATE PORK BELLY

Pork belly is so worth the effort, which is why this recipe isn’t a quick cheat method. Take the time to impart flavour into the flesh and give the skin the best foundation to crackle. Serve pork belly with an apple and fennel slaw, a celeriac puree and seasonal greens.

1kg unscored pork belly

3 tbsp brown sugar

1 tbsp fine sea salt

extra sea salt

Place the pork belly on a flat surface, then using a sharp knife, prick the skin all over to create little holes. Don’t stab into the flesh, just the skin.

Boil the jug, set a wire rack over the sink and place the pricked belly skin side up on the rack. Pour boiling water over the skin, you will notice it tighten and lighten.

Mix the brown sugar and salt together, then flip the pork over and rub this mix into the flesh, taking care to not get it on the skin. Place the belly in a dish, skin side up, and rub a little extra sea salt into the skin. Place the pork, uncovered, into the fridge overnight so the skin dries out and the flesh cures in the sugar/salt mix.

The next day, preheat the oven to 130°C. Place the pork on a wire rack set over an oven tray and cook for 3½ hours. Turn the oven setting to grill at about 200–220°C (some oven grills are more vicious than others). Move the pork to the top half of the oven, and grill until the skin crackles all over. WATCH THIS CAREFULLY, it can burn in minutes if your oven is too hot. It happens to the best of us, myself included in this very picture, but I cut the burnt part off so you wouldn’t know.

Allow the meat to rest for 5–10 minutes once the crackling has formed before slicing and serving.

TIP: Before you turn the oven to the grill setting, check that the pork is level. If it isn’t, prop the thinner part up with a piece of tin foil to even it out. This will help it crackle evenly.

Simply Divine Picks

FOR THE FOODIE IN YOUR LIFE

We are regularly asked where to get a great knife or a microplane, or what pan we would recommend …

The answer is invariably Simply Divine Kitchen in Cambridge, where Barb and the team stock an awesome range of kitchenware, from the beautiful to the practical. Here’s a few of our picks if you are looking for something perfect for the foodie in your life.

LODGE CHEFS COLLECTION

Cast iron pans are designed to hold their heat, perfect for searing meats, cooking steak, stir fries (if you don’t have a wok) and shallow frying. They’re oven-friendly, making them ideal for recipes that start cooking on the stove and finish off in the oven. The Lodge Cast Iron Chef Collection is thoughtfully designed with ergonomic handles, 15% lighter weight than the classic range and pre-seasoned for an easy release cooking surface. This gift will last a lifetime and fit into any kitchen.

MICROPLANE

The foodie in your life will love you for this gift. The Microplane Zester is ideal for grating all types of citrus peel without lifting off the fruit's bitter tasting pith. Not just for zesting, it’s also the perfect kitchen tool for grating a variety of aromatics, such as shallots, onions, garlic, nutmeg and ginger, that can add subtle or robust flavours to many recipes. Transform parmesan and other hard cheeses into powdery mounds for garnishing pasta, pizza or salads, or shave chocolate directly over a cake, torte or mousse for the finishing touch.

GOURMET SLICER

Also known as a mandolin, the Progressive PL8 Gourmet Slicer allows you to slice vegetables with minimal effort. Essential to create the perfect gratin, finely shredded slaw or beautifully presented fruit, this tool takes the stress out of prep work. The gourmet slicer is a great gift for any level cook and opens up opportunities to take a recipe to the next level, one which can’t be achieved with a knife.

VACU VIN DELUXE COCKTAIL SET

Gift the Vacu Vin Deluxe Cocktail set to the nominated bartender in the family, then sit back and enjoy their creations. This cocktail set contains 550ml shaker, jig, muddler, strainer, fine sieve, bottle pourer and bar spoon.

Simply Divine Kitchen

5 Empire Street, Cambridge www.simplydivinekitchen.co.nz

Nothing shows you care more than a handmade gift, even more so if that handmade gift is delicious.

A jar of dukkah or our herb salt (both recipes can be found in our latest cookbook) are always handy to have on hand if going to someone’s for dinner or needing to say thank you. Here are a couple of our favourite sweet ways to say thank you.

CHOC ALMOND COOKIE JAR

The recipient of this jar of joy only needs 200g of butter to make a fresh batch of choc almond cookies. Another bonus of this recipe is it makes use of those jars you have been saving – a 850g jar is perfect and happens to be the size of Vetro’s range of Greek peaches.

IN A CLEAN DRY JAR LAYER IN THE FOLLOWING:

1 cup almond slices - you can replace the almonds with coconut for a slightly cheaper version

½ cup sugar

1¼ cups flour

1 tsp baking powder

¼ cup cocoa

Place a lid on and tie a bow around two dark chocolate Sante Bars (or 100g of chocolate) with a card containing the following instructions:

MAKES 12–14 COOKIES

Melt 175g of butter. Add the contents of the jar and stir well. Roll into golf ball size cookies, flattening them slightly as you place them on a lined baking tray.

Bake at 180oC for 15 minutes.

Once cool ice with ganache made from melting 25g of butter with 100g of chocolate.

CARAMEL POPCORN CASHEW BRITTLE

This recipe comes with a warning – it’s highly addictive! We recommend making a double batch, one to give and one to reward yourself for being so giving.

While it keeps fresh up to two weeks in an airtight container, we also advise giving it away as soon as you have finished making and packaging. Trust us, the temptation is real.

You need a candy thermometer for this recipe. Find these at Simply Divine Kitchens.

100g butter

1¼ cups sugar

1 tsp vanilla extract

¼ tsp baking soda

3 cups of popped popcorn*

½ cup roasted and salted cashews, roughly chopped

Place the butter and sugar in a large pot. Heat and stir to melt the butter then allow it to bubble away until the mixture reaches hard candy stage or 180°C on a candy thermometer.

Turn off the heat and mix in the vanilla, baking soda and then the popcorn and cashews.

Carefully pour onto a lined baking tray and spread out. Allow to cool completely before breaking into pieces and placing into airtight jars.

*I used store bought lightly salted popcorn. If popping your own, add in a pinch or two of good sea salt, like Opito Bay Salt, when mixing in the popcorn.

SEED CARDS

When I was a kid I loved making paper. This pared down version allows you to make really rustic recycled paper cards without the need for any special equipment. The addition of seeds into the paper before it dries allows the recipient to continue your recycling efforts by planting the card and having the seeds offer another gift for them to enjoy.

YOU WILL NEED:

Paper – we have a paper-only collection bin in the office and ripping up the bills is really cathartic! Using or adding in some colourful gift wrapping paper (yes I am that person at parties who whips the paper away after the gift has been unwrapped to use again) will give your cards an alternative shade to the grey of bills.

A large container

Water

Blender

Chux cloths or similar

An old towel or a dish draining mat (just not a silicon one)

Rolling pin

Seeds – a wild flower mix is great, or for a more edible theme microgreen or salad mix seeds are also good.

Shred the paper into small pieces and place into a large container, covering with water. I used a 3 litre container and half filled this with torn paper before covering with water.

Leave to soak over night before placing in a blender, adding more water if needed. This will depend on how big and/or powerful your blender is.

Lay your towel down on the work surface. Lay a Chux cloth on the towel. Scoop out some of the paper pulp and spread this over the Chux cloth as thinly and evenly as possibly. Sprinkle over the seeds.

Lay a second Chux cloth on top and use the rolling pin to roll out the excess water and roll the paper as thin as possible. Once you have got rid of as much water as possible, remove the top Chux cloth and lay the sheet of fresh paper in a sunny spot to dry out and repeat with remaining paper pulp to make more sheets.

When the paper is completely dry, remove from the Chux cloth and cut to the desired shape.

HOT KITCHEN TRENDS

Kitchens are the heart of the home. If you are building new or renovating, getting a functional and stylish kitchen is key so we asked Hayley Hohneck from Treetown Kitchens to give us the inside scoop on the latest kitchen trends.

TIMBER VENEER

Whilst there are some really genuine timber-look products available, you can’t go past the look and feel of real timber. We have seen an increase in the popularity of timber veneer used in kitchens over the last 12 months. Unlike a melamine, which is effectively an image of timber, timber veneer is a very thin piece of timber applied to a substrate, generally MDF or plywood. This means it has the appearance and texture of genuine timber. Veneer can be purchased as a raw product in the timber option of choice and either clear lacquered or stained. Alternatively there is a fantastic range of pre-finished products, like the Shinnoki range from Vidaspace, which allows you to select the exact final finish you are after.

EXPOSED PLYWOOD

For a more rustic or industrial look, plywood is a great option. Leaving the raw edge exposed provides a great feature, and this can be used in either cabinetry fronts or even benchtops. There are a range of plywood products available pre-finished with high pressure laminate (HPL) surfaces, or alternatively we can apply a lacquer or stain or an HPL in the colour of your choice, as was recently completed in the Mr Ralph kitchen in their new Gordonton showroom.

IMAGE ASHLEE DECAIRES

IMAGE DAISY BRINKS PHOTOGRAPHY

BENCHTOPS WRAPPING UP WALLS

Splashbacks are generally the final piece in the kitchen puzzle. Tiles are often the most popular choice given the huge range in shape, colour and texture. However, we are seeing clients moving away from this and instead opting to wrap their benchtop up the wall. Not only does this provide a more seamless look, it also removes the need to tile and, given the overall slab sizes, means there are little to no grout lines, making it an easy-care option.

FEATURE HANDLES

Whilst there is a great range of handles on the market, bespoke handles provide a point of difference and can add that WOW factor. Some recently produced kitchens have included handles cut out into the front cabinetry and handle extrusions attached to the front of the cabinetry.

Treetown Kitchens

www.treetownkitchens.co.nz

NZ’S

LARGEST RANGE Of party & cake decorating supplies! FIND US

on the corner of Rostrevor & Harwood Streets, Hamilton.

IMAGE LIV VISUALS

IMAGE LIV VISUALS

CULTURED

FROM CHEDDAR DAYS TO A CHEESY THREE-WAY

RECIPES & IMAGES FIONA HUGUES

Until I met my husband, embarrassingly I was pretty much solely a basic cheddar cheese farm girl – give me fat yellow slices, a jar of pickled onions, some thick buttered bread to eat it with and I was perfectly happy. Back then, bad waxy Camembert gave me the icks and the rancid smell of those tinfoil wrapped blue cheese wedges made me gag. These days though, after the relaxation of raw milk cheese importation and a couple of intercultural married decades of intense immersive fromage therapy, I’m gleefully a certified connoisseur of all things cheesy (well, most things, some of the rather rankly pungent French chevres my love adores will not make it within a mile nor a goat’s whisker of my side plate).

You can take the country girl out of the Waikato but not the Waikato dairy adoration out of the girl, and if you’ve followed me for a while, you will know I passionately champion all things milk and creamy by including them in many of my dishes, particularly the savoury ones. These are three of my go-to cheesy recipes for sharing now, especially when the weather’s as fickle as it is these days and has still got some bite to match.

BOUGIE BBQ BRIE

This, my friends, is the perfect dish for sitting out under the stars, rugged up around a fire or BBQ, welcoming in the new season. Easily made in a cast iron pan on the BBQ or in the oven, it transforms even the waxiest, most unripe Brie into unadulterated delight – I’ve added roasted fruit and candied walnuts because we eat it as a sort of sweet savoury dessert, but it also makes a damn fine appetiser for guests to dig into at parties.

1 whole Brie, or 2 stacked

a bunch of seedless grapes, cut into smaller bunches

2 pears, halved

olive oil for drizzling

¼ cup or so of runny honey, plus extra or fresh honeycomb to serve small handful of walnuts, halved, or whole almonds

a few sprigs of fresh thyme

sea salt & freshly ground black pepper

crostini, thinly sliced baguette or good quality water crackers to serve

Place your pears and grape bunches on a lined tray and drizzle with a little olive oil and sprinkle with a little salt. Bake at 190°C fan bake for around 15 minutes until slightly softened and beginning to golden and blister.

The day I shot this it was raining, so I just baked my Brie on a piece of baking paper on a tray in the oven at 180°C for 10 minutes, but placing them in a cast-iron pan on a grill rack in a BBQ and closing the lid works just as well on a balmy day.

When ready to eat, drizzle your brie with olive oil and season with salt and pepper. Throw on the nuts and tuck a few grape bunches around. Scatter over the thyme and drizzle the lot with honey.

Bake as above or grill on medium heat under the hood of your BBQ until the cheese is warmed through and feels melted and gooey in the middle, around 10–15 minutes depending on your BBQ.

Tuck in the baked pears, drizzle over more honey if needed and a shower of sea salt.

Devour immediately whilst the cheese is warm and oozy.

FAUX ROQUEFORT TERRINE

Look at me all brave and eating blue cheese! To be fair this dish doesn’t scream the pongy blue of old, mainly because I’ve toned it down a tad with cream cheese, but it still has wonderful depth, and added celery gives these little terrines unctuous springtime crunch. By all means use Roquefort or Stilton if you wish, but honestly those blue cheese masterworks should really be left unsullied, so I prefer to keep the blue I use for these to local and low key supermarket varieties. Simple to make, with only a handful of ingredients, they can easily be made days ahead and kept in the fridge, so make a few for those times you need bougie snacks in a hurry. Serve on boards with crackers or croutons at apéritif hour, with whatever crisp seasonal fruit you have handy and some fresh comb or honey for drizzling. Recipe easily halves for date night or doubles to serve a crowd.

2 x 100g wedges blue cheese

250g cream cheese, softened 100g butter, softened 2–3 sticks of celery, finely chopped (around 1 cup)

3 tbsp chives, finely chopped sea salt & freshly ground black pepper

Line the base of two 10cm springform tins (you can find them at Kmart) or a small loaf tin, with clingfilm. Combine the cream cheese and butter with a fork until smooth and stir in the celery and chives until incorporated. Taste and season if necessary. Divide the celery mixture in half and spread one part on the base of your tins. Crumble the blue cheese on top to make a layer. Smooth over the rest of the celery mixture and press down to make an even kind of cake. Cover with clingfilm and refrigerate for a few hours until firm.

Invert onto a board when ready to serve. Will easily keep in the fridge for a week.

PRECISION CUTTING & PROFESSIONAL COLOURS

We use and recommend:

TARTIFLETTE

(pron /tart-ee-flett]/ - a French melty cheese, onion, spud & bacon situation)

This is a bistro classic from the French Alps that my consort grew up with, eaten particularly around spring ski season when the days are sunny but you need something filling to banish the chilly nip. Insanely delicious, it’s pretty much a posh French version of mac and cheese but made with spuds and jazzed up with a splash of wine and much fancier cheese. Make it in an ovenproof dish or oven-safe pan and serve direct to the table. I serve it with piquant cornichons and well-dressed crunchy leaves on the side.

approx. 750g small potatoes

6 or so slices dry cured streaky bacon, roughly chopped

1 large brown onion, sliced.

3 shallots, peeled and halved

1 tbsp butter for cooking

¹�³ cup white wine

²�³ cup fresh cream

200g (or more) of cheese – I used sliced Emmental, but any combination of melting cheese works well (slices of Camembert or Brie tucked in is worth a go too)

sea salt & freshly ground black pepper

Boil the potatoes in salted water until tender when pierced with a knife.

Traditionally this dish is made with lardons, little cubes of bacon, but they’re difficult to find here, so I just use decent dry cured bacon. In a fry pan over medium heat with a little butter, cook the bacon until it’s golden and fragrant. Set aside and add the onions and shallots to the bacon fat and cook them until softened.

Preheat oven to 200°C fan bake.

Butter the sides of your baking dish or pan. Slice the potatoes thickly and place them in the dish intermittently with the onions, shallots, bacon and cheese. Combine the wine and cream and drizzle over the lot. Lightly season with salt and pepper. Bake for 12–15 minutes until golden.

Rest for 5 minutes before serving.

To Serve – a salad of buttercrunch or baby cos leaves dressed with 1tbsp seed mustard shaken together with 2 tbsp white wine vinegar and 4 tbsp olive oil with some baby gherkins or cornichons on the side.

Fiona Hugues

Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.

HAPPILY AVO AFTER

Happiness is a perfectly ripe avocado. Just act quick to seize the moment! Both of these recipes are easy to pull together next time you have a perfect avocado on your hands and fancy more than toast or guacamole. I’ll be enjoying both on repeat as we head into the warmer months.

RECIPES & IMAGES AMBER BREMNER

AVOCADO AND PEANUT SUSHI HAND ROLLS

Sushi hand rolls (or temaki sushi) are basically a rolled cone of seaweed, wrapped around rice and fillings. Once the rice is made they’re very quick and easy to make (much less faff then making traditional sushi rolls at home), child friendly and a bit of fun. We serve the components family style and everyone builds their own, to suit their appetite. Slices of perfectly ripe avocado, chopped peanuts and a little sliced spring onion is a favourite filling, and I like to add a squirt of Kewpie mayo, sriracha, or both. Thinly sliced vegetables, sprouts or marinated tofu or tempeh strips are also excellent filling options.

1½ cups sushi rice (available at Herbal Dispensary)

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

1 tbsp sesame seeds

1 pack of nori sheets (available at Vetro)

1–2 avocados (depending on size), peeled and sliced

½ cup roasted peanuts, roughly chopped

1–2 spring onions, thinly sliced

To serve: Your choice of Kewpie mayonnaise, sriracha chilli sauce, soy sauce

Wash sushi rice well and cook according to packet directions. While the rice is cooking, combine rice vinegar, sugar and salt in a small dish and stir to combine. Pop it in the microwave for 30 seconds to warm and fully dissolve the sugar and salt. (You can do this in a pot on your stovetop if you prefer).

Toast sesame seeds in a dry frying pan over medium heat, stirring often, until golden brown.

When the rice is cooked let it stand, off the heat, covered, for 15 minutes. Spread rice on a wide tray or baking dish and sprinkle with the vinegar mixture and toasted sesame seeds. Gently stir to combine, using a chopping and turning motion so you don’t mash the rice. Allow to cool before making sushi hand rolls.

When you’re ready to eat, use kitchen scissors to cut nori sheets in half (to form rectangles). Assemble about ¼ cup of sushi rice diagonally on one half of the nori rectangle. Top with peanuts, avocado and spring onion. Add a squirt of sauce, if using. To form into a cone, bring the bottom right corner up towards the top centre, then firmly wrap the left hand side around to form a cone shape. I find it easiest to build the cone with the nori sitting on my hand, rather than on a plate. If you’re stuck, try looking up temaki hand roll technique on YouTube. These are best eaten fresh, while the nori is crisp.

AVOCADO AND BROAD BEAN PANZANELLA

This loose interpretation of panzanella (Italian bread salad) is my idea of spring on a plate, though I’d be delighted to eat it any time of year. Toasted cubes of sourdough are tossed with chunks of avocado, podded broad beans, spring onions, salad greens (I used pea tendrils from Kaimai Greens) and a white balsamic and caper vinaigrette. This salad is refreshingly light, bright and tangy, yet surprisingly substantial as a light meal or side dish.

4 thick slices of sourdough (or other good quality bread)

olive oil to spray or brush

1 avocado, peeled and chopped into chunks

2 cups broad beans (fresh or frozen)

2 handfuls salad greens (pea tendrils or baby rocket are ideal)

2 spring onions, thinly sliced

VINAIGRETTE:

½ cup extra virgin olive oil

¼ cup white balsamic vinegar (or substitute white wine vinegar, or lemon juice) - available at Vetro and La Cave

2 tsp Dijon mustard

1 tsp capers, finely chopped

½ tsp sugar

½ tsp salt

½ tsp freshly ground white pepper

Slice or tear bread into roughly 2cm chunks. Spray or brush lightly with olive oil and pop into a 180°C oven for 10–15 minutes, until lightly golden. Remove from oven and set aside.

Prepare broad beans by blanching in boiling water for 1–2 minutes if fresh, or 3–4 minutes if frozen. Drain and rinse under cold water to stop them cooking, then pop them out of their tough outer skins. Compost the skins and reserve inner beans for the salad.

Shake vinaigrette ingredients together in a small jar, or blend using a stick blender (this will result in a thicker, creamier dressing). Taste and adjust seasoning to suit your preference. You might need a touch more sugar if using white wine vinegar or lemon juice.

In a large mixing bowl combine toasted bread, avocado chunks, broad beans, salad greens, spring onions and about half of the dressing. Toss to combine, then transfer to a salad bowl. Serve immediately, or leave the flavours to mingle for half hour. Serve extra dressing on the side for anyone who would like a little more.

Amber Bremner

Quite Good Food

www.quitegoodfood.co.nz

Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

BERRY BEST of Spring

RECIPES & IMAGES EMMA GALLOWAY

Spring marks the start of berry season here in New Zealand, with strawberries leading the way, followed by blueberries, raspberries, boysenberries, currants and blackberries towards the end of spring/start of summer. High in fibre, vitamin C and antioxidants, they’re a tasty way to add goodness into your life.

RASPBERRY + ORANGE SHRUB

I don’t drink alcohol, so I’m always playing around with alcohol-free beverages that still have a celebratory air about them. Fruit shrubs (aka drinking vinegars) are one I turn to throughout the year, using all manner of seasonal fruit and flavourings. Here I’ve kept it simple with raspberries and a little orange zest, but you could use any berry you have on hand. Freshly picked blackberries make an amazing shrub if you have access to lots of them, or try blueberries, strawberries or black currants. You can increase the amount of sugar if you like things a little sweeter and, of course, if you’re making for a crowd this recipe can easily be doubled or quadrupled.

Makes approx. 1 cup syrup (4–6 drinks)

1 cup (125g) raspberries, fresh or frozen

¹⁄³ cup raw caster sugar

zest 1 orange, finely grated

½ cup apple cider vinegar

Combine berries, sugar and zest in a bowl and mix well to combine. Cover and set aside on the bench for 2–4 hours before transferring to the fridge overnight. The next day add apple cider vinegar, mix well then pass through a fine sieve, pressing firmly to extract as much flavour as possible. You should only be left with the seeds and zest to compost. Transfer syrup to a glass jar or bottle. It will store happily in the fridge for a week or two (normally I’d say indefinitely for shrubs, but this one has a lot of fruit pulp in it so it won’t keep as long). To serve, pour 1–3 tablespoons of syrup into a glass and top up with chilled sparkling or still water.

STRAWBERRY, GINGER + COCONUT RICE PUDDING

I’ve always been a fan of rice pudding, and this creamy dairy-free version is my go-to for comforting decadence. I’ve flavoured the rice with ginger, but if that’s not your thing, simply leave it out and add a splash more vanilla. The strawberry compote can be made up to 3 days in advance and is a great way to use up berries on the slightly ripe side before they go to waste.

SERVES 4–6

1 cup Aborio or other short grain white rice (available at Vetro and Herbal Dispensary)

2 x 400g tins coconut milk

1 tbsp finely grated ginger

¼–¹⁄³ cup raw caster sugar or pure maple syrup

1½ tbsp gluten-free cornflour

1 tsp vanilla extract

STRAWBERRY COMPOTE

2 cups strawberries, fresh or frozen

2 tbsp raw caster sugar or pure maple syrup

½ tsp vanilla extract

Place the rice into a medium saucepan, cover with plenty of cold water and set aside 2–4 hours or overnight. Drain into a colander, rinse well and set aside. Combine coconut milk, 400ml cold water and ginger in the saucepan (same one you soaked rice in). Bring to the boil, stir in soaked rice, and reduce heat and cook, uncovered for 10–12 minutes until rice is cooked, stirring often to prevent it from sticking to the bottom of the pan.

While the rice is cooking, hull strawberries and cut any larger ones in half. Place into a saucepan with sugar/maple syrup and 2 tablespoons water. Stir well, cover and cook 5 minutes or until strawberries have started to collapse. Remove lid and cook on high until syrup thickens. Remove from heat and stir through vanilla.

When the rice is cooked, add sugar/maple syrup and stir to dissolve. Combine cornflour and vanilla with quarter of a cup of water in a small bowl or jug. Pour into rice, stirring constantly for 1–2 minutes until it thickens slightly. Remove from the heat and either serve warm, topped with strawberry compote, or portion and chill before serving.

Bespoke Catering

Fresh, delicious & convenient customised catering - anywhere, any time.

hello@mrgoodfellow.nz

mrgoodfellow.nz

021636703

Emma Galloway

mydarlinglemonthyme.com

@mydarlinglemonthyme

Emma Galloway is a former chef and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three best-selling cookbooks, which focus on flavour-packed everyday recipes that happen to be vegetarian and gluten-free.

WASTE NOT

New figures recently released indicate New Zealander’s throw out more than $3 billion worth of food each year – more than $1,500 per household per year.

While many of us compost or have worm farms and some regions have food waste collections which all reduce the impact of this food going to landfill, there is a step before discarding and that is utilising. Perhaps it’s time to take a leaf out of our grandmothers’ and great grandmothers’ books and waste not want not. Those who lived through the Great Depression and rationing were, by necessity, skilful at not wasting food.

Here are a few ideas to get you started. We’d love to hear yours too, so share your tips or recipes on our Facebook page or email vicki@ nourishmagazine.co.nz

PEANUT BUTTER JAR DRESSING

Don’t wash the last of the peanut butter down the drain, instead use the jar and remaining peanut butter to make a scrummy satay like dressing. You can apply this practice to other jars and bottles too (think the bottle of sweet chilli sauce). Or I add some sour cream into a jar of my favourite pickle to make a delicious dip, spread or dressing

approx. ¼ cup peanut butter left in the jar

2 tbsp hot water

2 tbsp rice vinegar

2–3 tbsp fresh lime juice

3 tbsp neutral oil

2 tbsp soy sauce

2 tbsp honey or brown sugar

1 garlic clove, finely chopped

1–2 cm piece fresh ginger, peeled and grated

Place the hot water in the peanut butter jar, place the lid back on and give it a good shake to loosen all the peanut butter on the sides. Add the remaining ingredients and shake again until well combined.

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

APPLE CORE JELLY

Made an apple pie or crumble and been left with a pile of apple peels and cores? Before you throw them in the worm farm or compost bin, why not make apple jelly!

Peels and cores from 12 to 15 apples

Water

Sugar

Lemon juice

Place the apple peels and cores into a large pot and add enough water to cover.

Bring to a boil and cook until the cores are mushy, and the water level has reduced by half.

Strain out the apple scraps, measuring the liquid left behind. For every cup of apple liquid, add half a cup of sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point (105°C).

Ladle the jelly into hot sterilised jars and seal.

BROCCOLI CHIPS

Each year, more than 282 tonnes of broccoli stems are thrown out. Apparently a third of us (37 percent) think the stalk is rubbish. The stalk is over half of what you are paying for when you buy broccoli, so don’t throw that away. Peeled and julienned, the stalk is a lovely addition to salads and slaws. Or slice it and throw it into stir-fries. Or if you have a lot, make them into broccoli chips. The mere fact they are called chips will have the family clamouring for them.

Peel the stalk and slice into chip-like batons.

Place in a bowl and toss with olive oil, grated parmesan, a little salt or other seasoning (Opito Bay Sazón would be perfect!)

Lay out on a baking tray and bake at 180°C for 15–20 minutes until golden brown.

FETA IN A JAR

I love feta but hate how I never manage to get through a whole block before something starts growing on it. So this trick has been a game changer!

Simply dissolve 1 tbsp salt in 1 cup of boiling water. Allow this to cool before placing your unused feta in a jar, covering it with the salted water. Place the lid on and store in the fridge until you need feta again.

Rhubarb

RECIPES & IMAGES KATHY PATERSON

The fleshy, tart and tangy edible stalks of rhubarb appear in spring and will continue until early summer if the temperature remains in the mid-20s. Roasted or stewed rhubarb and custard are made for each other, and who doesn’t love the combination of rhubarb with sweet strawberries. But there are many other ways to use rhubarb, from cakes and muffins to puddings, cordials and shrubs (drinking vinegars).

To reduce the amount of sugar needed to sweeten rhubarb, try adding a little lemon balm or ginger to stewed rhubarb to reduce acidity.

Raw Rhubarb Spring Salad

It was years ago that I first had raw rhubarb in a salad and it is quite the game-changer with its savoury tang. Be sure to choose slender bright redpink young stems, which are more delicate in flavour.

Serve as part of a shared meal with salmon, an oily fish such as trevally, grass-fed lamb or beef.

SERVES 4

2 slender, red-pink rhubarb stems

½ tsp flaky salt

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp runny honey

4 tbsp extra virgin olive oil

2 Lebanese cucumber, cut into small pieces

4 red radishes, cut into small pieces

a few leaves of butterhead or green oak lettuce, torn (optional)

1 small handful basil leaves, torn if large

Very thinly slice the rhubarb and put onto a large plate. Sprinkle with the salt and set aside for about 20 minutes. This will take away some of the sharpness from the rhubarb.

Put the lemon juice, Dijon mustard, honey and olive oil in a clean, screw-top jar. Season with salt, screw on the lid and shake well. Taste and add more salt if too acidic.

Quickly rinse the rhubarb and pat dry with kitchen paper. Put into a shallow serving bowl along with the cucumber and radishes. Add the torn lettuce, if using, and toss well.

Drizzle with enough vinaigrette to moisten, and scatter over the basil.

Light & Fluffy Pancakes

Cooking in clarified butter or ghee gives the pancakes a fantastic colour and more flavour. You only need a smidgen if your pan or barbecue hot plate is already well-seasoned. In other words, nothing sticks!

Double the recipe for a crowd.

MAKES 16

1 cup plain flour

2 tsp baking powder

1 cup full cream milk

2 tbsp melted butter

1 free-range egg, separated clarified butter, ghee or neutral-flavoured oil, for cooking yoghurt, for serving

Sift the flour and baking powder into a large bowl. Make a well in the centre of the flour and add the milk, butter and egg yolk. Begin by whisking the liquid ingredients then drawing in the flour as you whisk until you have a smooth batter.

Whisk the egg white until soft peaks form. Fold through a tablespoon then add the remaining egg white, carefully folding through, keeping as much air in the mixture as possible.

Heat a large frying pan or hot plate over medium-high heat. Grease then drop large spoonfuls of the mixture into the pan or onto the hot plate and cook until bubbles appear all over the surface. Flip and cook the other side until golden brown. Regulate the heat as you cook, especially if the pancakes are colouring too quickly before cooking in the centre.

Serve pancakes with roasted rhubarb and your favourite yoghurt.

Roasted Rhubarb

SERVES 4

400g tender rhubarb stems, cut into 5cm pieces finely grated zest and juice of 1 orange 2 tbsp runny honey

Heat oven to 180°C.

Toss the rhubarb, orange zest and juice, and the honey in a bowl then put into a ceramic ovenproof dish in a single layer – the rhubarb should fit snugly. Cover the dish, put into the oven and roast 15–20 minutes until tender but still holding its shape.

Tip – use 1 tablespoon runny honey then dot 1 tablespoon of redcurrant or guava jelly over the rhubarb before it goes in the oven for colour and flavour.

Kathy Paterson

Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist.

www.kathypaterson.co.nz

TIPS

Put the pancake mixture into a jug (one that pours well) and pour the equivalent of large spoonfuls into the pan or onto the hot plate.

Scatter over some roughly chopped toasted hazelnuts to add texture and a few apple mint or mint leaves for colour.

Absolutely fabulously Arkanda!

In rural Gordonton, a roadside “Antiques Barn” sign steers you into the world of the multi-talented Wayne Good. Wayne is a trained chef, antiques collector and intrepid traveller, the four strands – Antique Sales, Culinary Demonstrations, Private Dining and Overseas Tours– tucked neatly under the umbrella of his business, Arkanda Living & Antiques. All operated from his Gordonton property.

The antiques barn, a repurposed farm building, sells collectables from Wayne’s travels at home and abroad. There are fine china dinner sets, vintage mirrors, clocks, paintings, dressers, rugs, furniture and more: affordable, fun, and a must-do for fossickers. Wayne’s sell-out culinary demos are held in the French-style kitchen of his home, a charmingly refurbished weatherboard cottage relocated from the former RNZAF Station at Hobsonville, near Auckland. Wayne loves his small house, and also the ethos of repurposing buildings, furnishings and other items for a lighter footprint on the land. His ever so popular Christmas Cooking Demonstrations are coming up this November and December, go to www.arkanda.co.nz for details.

Wayne’s love for entertaining and cooking for friends has sparked a new venture of in-home private dining. Let him plan a bespoke menu with you, cook and serve it in your home, then do the washing up so you can enjoy the company of your guests. Whether it’s a themed dinner, a special occasion or to save you the hassle of cooking, Wayne will become a regular feature of your dinner parties.

Each year, you’ll find him on the road in Europe, leading small tours to his favourite parts of France, Spain and Portugal, enjoying the best of food, accommodation, landscapes and markets, gathering culinary and antiques, and objects d’art, to bring home to Gordonton.

Follow the Antiques Barn sign, and enjoy Arkanda for yourself.

Arkanda Living & Interiors

128A Whitikahu Rd, Gordonton, Hamilton

Winter Hours, April-September: Friday to Sunday, 10am-4pm Summer Hours, October-March: Thursday-Sunday, 10am-4pm

www.arkanda.co.nz | Ph 021898909

Follow us on our NEW Facebook page.

Search: Arkanda Living, Antiques and Interiors

LegaSea

WORDS DAVID WRIGLEY

For as long as people have inhabited these islands, we have been a nation of fishers. Ever since Te Ika-a-Māui was pulled from the ocean, we have fished for fun, for sport, for profit, and for kai.

This close relationship with the ocean and all that swims in it hasn’t always been a simple one. We haven’t always been kind to the seas that sustain us. Governments have tended to favour the interests of commercial fisheries, mainly serving international markets, when deciding how best to manage our oceans, often at the expense of the environment, tangata whenua, marine wildlife, and ordinary New Zealanders who want to fish for food and fun.

This is where LegaSea come in. The not-for-profit organisation was set up in 2012 by the New Zealand Sport Fishing Council to raise public awareness about what is happening in the seas around us. Unlike commercial fishing operations, recreational fishers have a vested interest in looking after our oceans: making sure habitats remain intact, that we are harvesting sustainably, and that our oceans remain healthy and diverse.

LegaSea set up the Hauraki Gulf Alliance to convince the government through public pressure to get rid of bottom trawling, scallop dredging, and Danish seining from the Hauraki Gulf Marine Park. The Hauraki Gulf is hugely popular with recreational fishers but is under serious threat after years of unsustainable harvesting practices by commercial fishers and toxic land run-off.

The Hauraki Gulf Alliance is typical of much of LegaSea’s work: bringing people together to petition the government to prioritise the health of the oceans for the good of the many, and to stop exploitation of the environment for the benefit of the few. LegaSea has also been integral to the Coromandel Scallops restoration programme, the Time out for Tarakihi campaign, Crayfish Crisis, and other efforts to raise public awareness and convince the government to protect our marine environments from excessive exploitation.

LegaSea’s work hasn’t only been in opposition to commercial fishing damage. Their wildly successful Kai Ika programme was originally set up to combat fish waste by recreational fishers. The idea was to take the parts of the fish that the fishers didn’t use –pretty much everything besides the fillets – and redistribute them to communities who saw these heads, frames and offal for what they are: delicious and nutritious sources of protein.

The project started small with just a few kilos of fish frames being transported from LegaSea’s filleting station in Westhaven to the Papatūānuku Kōkiri Marae in South Auckland for redistribution to the community.

Then, in 2020, Covid struck. Recreational boats weren’t going to sea and suddenly the supply of fish completely dried up, just when the community needed it the most. The Kai Ika team got in touch

with Moana Seafood, a commercial operation, and asked if they could have any offcuts. Moana immediately agreed and since then the majority of Kai Ika’s fish comes from companies like Moana and Sanford. Kai Ika now distribute over 2.5 tonnes of fish per week to communities throughout the Auckland area and have just begun operating in Wellington.

LegaSea’s willingness to work with commercial partners doesn’t stop at the shoreline. Among the many companies who contribute to LegaSea’s work are Whitehaven Wines in Marlborough.

Founders Greg and Sue White had a special connection to the ocean: they spent years sailing around the Pacific and their daughter Samantha enjoyed the first six months of her life at sea. While sheltering from a storm in the Marlborough Sounds, the family fell in love with the region and eventually settled there and began making wine.

Samantha grew up and joined the family business in 2020, along with her husband Josh Barclay. Josh was a marine ecologist and often talked about his passion for conserving the oceans. Josh introduced the family to LegaSea and an enduring partnership was born. Whitehaven developed their entry level Kōparepare range (meaning gift, present, or contribution) with LegaSea in mind, and a part of the proceeds from every bottle goes to help protect our oceans.

LegaSea is an organisation that brings people together for the benefit of the ocean and the creatures that swim in it. From the predominantly middle class, boat-owning sports fishers of Auckland, to the small Coromandel towns of the Hauraki Gulf, to the Māori, Pacifica, and Asian communities of South Auckland and Porirua, to ocean-faring Marlborough wine growers; we all have an interest in protecting our marine environments.

LegaSea is playing a vital role in bringing us together to make it happen.

www.legasea.co.nz

DAVID WRIGLEY

David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.

Heritage TRADING COMPANY

You may have read about Heritage Trading Company in our winter issue of Nourish. In the heart of Cambridge, you’ll find this literal treasure trove. It is run by three women, Jo McIntosh, Helen Martens and Maria Gascoigne, all of whom have a talent for finding wonderful pieces and giving them a new life. This talent also stretches to finding some ugly ducklings and transforming them into treasures. It is this skill they hope to pass on with the introduction of their workshops.

Kicking off in September they have teamed up with the Waipā District Council’s Waste Minimisation to show people how you can very easily shop more consciously.

If repurposing some furniture spikes your interest, their Upholstery Basics workshop is a great place to start.

Or if steering away from fast fashion is something you want to learn more about, make sure you head along to their pop-up event Closet Confessions.

Heritage Trading Company

40 Duke Street, Cambridge

www.theheritagetradingcompany.com

SLOW RETAIL

Working with Waipā District Council’s Waste Minimisation Team, The Heritage Trading Company Ltd would like to bring you an evening where we will show you how to reduce your waste, shop more consciously and save money with a focus on clothes, furniture and homewares. It will be an interesting, informative and a fun way to learn how to save your wallet and the planet and give back to your local community.

Thursday 14 September, 7.00pm

Cost $10.00

HOW TO DETERMINE YOUR OWN STYLE

A three-week course (one night a week) where you will explore the design, colour and style basics so you can work out what your decorating style is. Come away with the confidence to know what you like and why and a completed colour board of a room of your choice.

Three weeks starting Thursday 26 October, 7.00pm

Cost $225.00

UPHOLSTERY BASICS

Learn to recover a simple footstool or chair pad.

Thursday 23 November, 7.00pm

Cost $100

CLOSET CONFESSIONS

A pop up curated collection of preloved women’s fashion, just in time for spring. Featuring designer label preloved fashion, enjoy the opportunity to revitalise your wardrobe without breaking the bank. Brought to you by Rachael and Alex, who bring combined retail experience in women’s fashion and a particular love of beautiful dresses.

Thursday 5 October, 6.00pm

FREE

Tickets available from The Heritage Trading Company Ltd.

FULL MONTY ORGANIC GARDENING WORKSHOP

Sunday 24 September / Sunday 8th

October / Sunday 5 November

For more details and to book a class at Falls Retreat see www.fallsretreat.co.nz

Learn

ESSENTIAL BARISTA COURSE

Over the space of three days, Excelso’s baristas will go over the basic principles of espresso-based coffees and focus on developing the essential barista skill set. This course highlights the core elements of making excellent coffee on a commercial machine.

$475pp

17 October – 19 October

14 November – 16 November

28 November – 30 November

12 December – 14 December

Bookings through excelso.co.nz or at the roastery, 112 Third Avenue West, Tauranga.

FALLS RETREAT:

Falls Retreat have scheduled another series of cooking and gardening workshops, sharing their knowledge of growing organic veg and cooking food from scratch. All workshops cost $150pp and include morning tea on arrival, an interactive demo with take home notes and a delicious shared lunch created by the award-winning kitchen team.

PASTA MAKING

Sunday 24 September

EXCELSO:

TRAINEE BARISTA SCHOOL HOLIDAY PROGRAMME

ARKANDA: CHRISTMAS CLASSES

Wayne Good’s sell-out Christmas cooking demonstrations, held in his Gordonton cottage, are back for another year.

PICKLING & PRESERVING

Sunday 8 October

SALADS & DRESSINGS

Sunday 5 November

This 4-day programme is run specifically for high school aged students looking for a job as a barista. It combines both commercial classes, The Essential Barista Course, and Finishing School. Our Finishing School focuses on perfecting your pouring technique and learning to pour latte art.

$550pp

26 September – 29 September

3 October – 6 October

Bookings through excelso.co.nz or at the roastery, 112 Third Avenue West, Tauranga.

All classes are $85 per head and includes welcome tea/coffee, demonstration, lunch with drink and recipes to take home.

November dates:

9.30am, 11th, 12th, 14th, 17th, 18th, 19th, 21st, 22nd, 24th, 25th, 26th and 28th. 6.30pm, 15th and 29th.

December dates:

9.30am, 1st, 2nd, 3rd, 5th, 6th, 8th and 9th.

Please book via email wayne@arkanda.co.nz or by phoning +6421898909

EVENTS

WAIKATO FARMERS MARKETS

Where local and convenience collide, the Waikato Farmers’ Markets are on every weekend come rain, hail or shine.

Cambridge Farmers’ Market, every Saturday 8am–12noon, Victoria Square Hamilton Farmers’ Market, every Sunday 8am–12noon, The Barn, Claudelands www.waikatofarmersmarkets.co.nz

MEET THE MAKER: KNOWN UNKNOWN

Join the Hayes Common team for a winematched dinner with Known UnknownAn urban winery based in New Plymouth, creating fruit-forward, natural and lofi wines paired with a bespoke five course shared menu celebrating spring flavours. 13th of September, 6:00pm

$130pp

33 Jellicoe Drive, Hamilton www.hayescommon.co.nz

NEIGHBOURHOOD EATS

A fun night of global flavours with wines to match.

(Spanish, Italian, French, Greek, Mexican) Last Wednesday of every month, 6pm–10pm

Tickets $75pp or $110 wine matched 33 Jellicoe Drive, Hamilton www.hayescommon.co.nz

TAURANGA ARTS FESTIVAL

The 13th biennial Tauranga Arts Festival is here bringing 10 days and nights of the best performances you’ll see all year.

19–29 October

Various venues around Tauranga www.taurangafestival.co.nz

WAIKATO MUSEUM

RITA ANGUS: NEW ZEALAND MODERNIST | HE RINGATOI HOU O AOTEAROA

This touring selection from Te Papa brings together 20 works by one of Aotearoa New Zealand's most iconic 20th century artists.

Open until 17 September, free entry.

1 Grantham Street waikatomuseum.co.nz

TAONGA TALKING

An eclectic and intriguing selection of objects from Waikato Museum’s collection, each one individually picked by our kaimahi (staff members).

Open until 15 October, free entry.

1 Grantham Street waikatomuseum.co.nz

NATIONAL CONTEMPORARY ART AWARD

Do you agree with this year’s $20,000 grand prize winner or will you pick another artwork for the People’s Choice Award? Open until 12 November, free entry.

1 Grantham Street waikatomuseum.co.nz

COOKING DEMONSTRATION WITH WAYNE GOOD FROM ARKANDA LIVING AND ANTIQUES

Mainly Meat - Preparing a whole eye fillet, cooking a steak and making sausages. Includes homemade Worcester sauce.

$85pp

9.30am, September 16 and 17.

128A Whitikahu Road, Gordonton. Call 021898909 or email whgood1200@ gmail.com for bookings and details.

HAMILTON KIRIKIRIROA FESTIVAL OF WEIRD

A week-long public festival to celebrate culture, everything cringe to fringe!

28 October – 4 November Free event www.hamiltonfestivalofweird.nz

FRIDAY LUNCHTIME LIVE MUSIC

Bring your lunch and enjoy live music in Garden Place every Friday (weather permitting).

17 November 2023 – 29 March 2024

12.30 – 1.30pm Garden Place, Hamilton Central www.lovethecentre.co.nz

FINE HOMES TOUR

Back in 2023, this is your one and only chance to ‘peek’ inside those homes you may have driven or walked past and wondered if the interior was as inspiring as the exterior.

17th November $85pp www.finehomestour.co.nz

STORIES IN THE GARDEN

Come on a magical adventure under the trees in Garden Place. Enjoy an hour of storytelling and games with characters from Enchanted Entertainment.

18 November 2023 – 30 March 2024

Free fortnightly Saturday event

10am – 11am

Garden Place, Hamilton Central www.lovethecentre.co.nz

FOODIE TOURS

TASTE OF

Join us in for an amazing two weeks in Mexico. We’ll see mezcal being made visit markets, try our hand at making tortilla and if you’re brave eat some bugs. We will visit ancient sites, swim with turtles, eat fabulous food, learn about traditional artisans and meet amazing people before sneaking in some time to relax on the beach.

$9950pp twin share. Includes:

14 nights 4 star accommodation

all breakfasts and 5 lunches

7 dinners

Internal flight Mexico City

– Cancun

Oaxaca cooking class

Oaxaca, Puebla and Mexico

City city tours

Mezcal, chocolate and queso tastings

Market visits

Swim with turtles

Boat ride in Las Coloradas

Biosphere to look for Flamingos

Visit ancient sites from Teotihuacan, Cholula, Mitla, Tulum and if you want, Chichén-Itzá

Relax pool or beachside in Tulum

Joining Vicki on this small group tour is Phil our Spanish speaking Kiwi guide as well as local and specialist guides in each region.

TASTE OF

27 TH MARCH- 1 ST APRIL 2024

South Australia is rich in food and wine treasures. Join Vicki this Easter and enjoy one of her favourite wine making regions. It’s the perfect time to visit with an abundance of produce available, the vines changing colour and the perfect temperature.

We’ll taste amazing wines, learn more about the history and terroir of the region, visiting both big and small wineries. But wine is not all we will be sampling with gin and beer on the list too along with artisan cheese, chocolate and more.

Cost $4500pp (twin share). Includes:

Return AirNZ flights from Auckland to Adelaide

5 nights 4 star accommodation

5 fantastic dinners, all breakfasts and 2 lunches

Adelaide walking tour

Hands on Italian cooking class

Farmers market visit

Maggie Beer Farm Shop experience

Wine, gin, chocolate and cheese tastings

It’s no secret that after food, travel is my passion so I am excited to be able to combine the two and host these fabulous tours. Our tours are small (max 10 pax) and bespoke, so you can get a real taste of the places we visit.

For me, travel broadens the mind and fosters understanding. And of course, food is the universal force, the element that helps us connect and discover all while having amazing experiences.

VICKI RAVLICH-HORAN - NOURISH EDITOR & TOUR GUIDE

For more information on our tour, the full itineraries and how to book please email vicki@nourishmagazine.co.nz | www.nourishmagazine.co.nz