Nourish BOP Summer 2020 Edition

ISSUE NO. 41 SUMMER 2020

ISSUE NO. 41 SUMMER 2020 BAY OF PLENTY, NZ WWW.NOURISHMAGAZINE.CO.NZ

WATERMELON, PINEAPPLE, HERBS AND MORE

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

FEB

20-28 2021

HGAF .CO.NZ

We’re celebrating the best of Aotearoa over two weeks of magical music, theatre, dance, cabaret & culinary delights.

7 days | 58 shows | 97 performances + one incredible fireworks display Featuring Tami Neilson, Ria Hall, Julia Deans, Thabani Gapara Project, NZ Opera + free entertainment every night.

All set in & around the magical Hamilton Gardens.

Join the festivities. Book now at hgaf.co.nz

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, Kate Underwood, Kathy Paterson, Kate Monahan-Riddell, Gillian Monahan, Emma Gibson, Vicki Jones COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko, Kathy Paterson, Erin Cave ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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Vic’s Picks Farmers Market Nutrition Herbal Health Beauty Gardening Book Review Events Directory

features

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What’s On Summer Hot Spots Bar Centrale The Falls Café AeroPress The Good Life Growing Young Minds

recipes

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Summer Entertaining's a Breeze Watermelon Herbs Pining for Summer Summer Sharing Summer Chilling BBQ Season

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ISSUE 41

Welcome to Nourish Magazine I am sure I am not alone in feeling this summer has been a long time in coming. As I get older, I am aware of not wishing the time away, but I’m making an exception for 2020. While eager to say goodbye to this year, I am also hanging out for the summer break.

Who knew taking six weeks off could make for an exhausting year?

On page 14 I find some easy ways to entertain with a quick visit to Vetro. And on page 57 I fired up the BBQ. If you follow us on Instagram, you would have also seen the pet lamb that tried to be my sous chef the day of the BBQ shoot. It definitely helped us have better work stories and a bit of a laugh!

Apparently, we are in for a long hot summer this year! So if you need to cool down this summer, I’ve got you sorted on page 51 with my homemade ice cream recipes. We’ve also got some seriously good ways to enjoy the summer with our What’s On guide on page 6 and our Summer Hot Spots on page 10. And on page 39 the team at Excelso give us tips on making coffee wherever you are this summer—the bach, camping or just chilling at home.

Honestly though, working on Nourish alongside some truly talented and passionate people makes my work a pleasure, even when a little stressful. And this year I have been reminded time and time again how privileged I am. So thank you for picking up a copy of Nourish and your continued support of us and all the local businesses that make it possible.

While this year has thrown up some curveballs, it’s also been a huge reminder of how lucky we are in New Zealand, and it’s been wonderful to see people take on the challenge. On page 12 we experience Clarence’s new Bar Centrale and on page 16 we learn how Falls Cafe are creating a strong and sustainable business in their little piece of paradise.

We revel in tropical flavours with Emma Galloway’s pineapple recipes on page 36 and Amber Bremner’s watermelon dishes on page 24. In this issue we introduce acclaimed food writer Kathy Paterson who has been playing with the gorgeous Good Bugs products.

Wishing you and your family a happy and safe holiday.

Vicki Ravlich-Horan Editor

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Vic's Picks FARM STREET LARDER OPENS

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On the Farm Street entrance of Bayfair is a new eatery, Farm Street Larder. The handy location bathed in all day sun is the perfect spot for this new eatery shining a light on local food. Both sustainability and community are key priorities for the new café along, of course, with great food, all made on the premises. Owners Colleen and Michael Smith say, “We want to bring back a focus on 'good old Kiwi cuisine', revisiting recipes from the past with a modern presentation, but focusing on paddock to the plate where possible.”

Check it out at the Farm Street entrance of Bayfair. www.farmstreet.co.nz

SOFT PRETZELS If you have ever popped into the German Bakery on the main street in Waihi you have probably already discovered Anni and Ronny Kurze’s soft pretzels and how delicious they are warm. While they make many delicious things, the pretzels are something they have been cooking up to go nationwide. Parbaked and frozen, these organic, vegan, sourdough pretzels just need 12 minutes in the oven and are ready to be enjoyed. Available via Bidfood for local chefs wanting to add them to their menu, the rest of us can get a six pack for $15 from the German Bakery in Waihi and very soon local food stores. www.thegermanbakery.co.nz

NICKI’S FREE-RANGE EGGS

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If you’re making a showstopping pav this summer or simply scrambling some eggs for brekkie, make sure they are local free range eggs from Nicki’s Eggs. These are the free range eggs used in some of your favourite cafes like Alimento and Elizabeth Cafe and can now be picked up at over a dozen stores around the Bay as well as the Tauranga Farmers Market every Saturday morning. www.nickis-egg.co.nz

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What's On FE

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25 FEBRUARY TO 10 APRIL Ready to go on another taste-tangling adventure? Kitchen Takeover is excited to announce its first-ever pop up with celebrity chefs Karena and Kasey Bird.

Set in a secret location, this celebrates Māori deities of the natural world through a six-course fine-dining feast. Creating dishes with a strong New Zealand identity, the Maketu sisters will draw from their whakapapa and upbringing. A truly immersive experience, each mouth-watering moment will be inspired by atua Māori and the taiao.

Since winning Masterchef in 2014, Kasey and Karena have travelled to over 50 destinations across the globe to meet chefs at the forefront of gastronomy. They will take the envelope-pushing techniques they’ve learnt and combine them with strong family traditions using traditional Māori cooking techniques and flavours. On your plate will be the best produce New Zealand has to offer with an emphasis on local Bay of Plenty growers and makers.

The meal will contain basketfuls of bounty including seafood, fish, meat, fruit and more. Based on the menu's native nourishment, we will only be offering one dietary alternative for this event, which is gluten-free. For all the pescatarians, vegans, and vegetarians and other dietary requests and allergies, you’ll need to sit this one out.

However, the Kitchen Takeover team promise to be back mid-2021 with a menu to make your tummy rumble.

Tickets range from $155 to $195pp and include six courses plus a welcome cocktail or mocktail.

For a place at this tasty tēpu in 2021, register for tickets now. www.kitchentakeover.co.nz PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

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KITCHEN TAKEOVER ATUA M ORI AND THE TAIAO

HUNT & GATHER BEEKEEPING EXPERIENCES Get up close and personal with nature with Hunt & Gather Bee Co. beekeeping experiences. Learn more about the fascinating world of bees in this relaxed environment complete with honey tasting and morning tea. www.huntandgatherbeeco.com

KATIKATI AVOCADO FESTIVAL

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Fun, food, wine and dance—the Katikati Avocado Festival has it all. Each year the Uretata Domain comes alive with this awesome community event which since 2006 has raised over $200k for the community.

The festival for 2021 will see a fabulous line up of food vendors, local wineries, cooking demos and entertainment.

Headline act Halo are back by popular demand along with the James Ray Trio and local favourite LA Thompson.

Bouncy castles, puppets, face painting and more will keep the kids happy in the free Kidz Zone.

Early bird tickets are $25 from Katikati Info Centre or iticket, or $27 on the day. www.katikatiavofest.co.nz

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This year’s festival kicks off on the Friday night with a Dinner with the Distillers. Set under the magical oak trees of Wharepai Domain, you’ll enjoy a 6-course degustation dinner with each course either paired with a gin or incorporated the gin on the plate.

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Following the resounding success in 2020, Gincredible is back for its second year.

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Saturday’s session includes the option to buy VIP tickets with premium seating in the designated Fever-Tree VIP area, individual picnic boxes and your own VIP toilets, plus Fever-Tree goodie bags to take home.

Not only is there an amazing list of New Zealand distillers to sample, but also the popular free Gin Masterclasses which give you the opportunity to learn from the craftspeople themselves.

Paired with the gin makers is a curated list of local food vendors and musicians to make the day complete.

Event organisers Becks and Amy from the Makers say, “We are encouraging people to gather their friends, pack their picnic blanket, a chair and umbrella and not miss out on this event as tickets are limited.” Last year’s Saturday session sold out and tickets are sure to go fast at this year’s event! www.bopginfestival.co.nz

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The first of its kind in Aotearoa, ‘First We Eat’ is a fresh, multi-sensory festival experience in the Bay of Plenty, that combines NZ’s leading musicians and culinary-creations by celebrity chefs, where guests will get to dine, drink and dance all day long.

Wharepai Domain will come alive with a line-up featuring legendary headline acts including Dave Dobbyn and The Feelers, while a host of influential chefs will curate their own themed ‘food streets’ featuring an array of unforgettable taste sensations.

The full day festival will be an opportunity to celebrate the people, tunes and tastes of Tauranga and the wider New Zealand music and food industry. Guests can expect to see boutique breweries, formidable NZ wine brands, and some intriguing creative connections between the musicians and the food offerings.

Created by the team behind successful events such as A Summer’s Day Live/ Disco, TOTO, Bryan Adams and Ben Harper, Neptune Entertainment are excited to be adding this fresh new food-

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focused festival to their event calendar. As die-hard locals, they are super passionate about all things Bay of Plenty.

“We wanted to find a way to recognise all the facets of the Bay that make it amazing, so we’ve set out to create a completely unique experience that indulges all five senses and combines the ingredients for a seriously good time,” says co-founder Mitch Lowe.

“We couldn’t be more excited about this latest project,” says fellow co-founder Pato Alvarez. “We are always about hosting quality events in the Bay and with the combination of some of New Zealand’s most legendary acts sharing the stage with gourmet food and amazing drinks what else could you ask for this summer? Grab your friends and dress up for the occasion.” www.firstweeat.co.nz

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HAMILTON GARDEN ARTS FESTIVAL 20–28 FEBRUARY Celebrating everything that makes Aotearoa extraordinary, Hamilton’s premier arts festival and a highlight of every summer, the Hamilton Garden Arts Festival promises to be a feast for your senses.

HGAF is one of Aotearoa’s largest regional arts festivals. This vibrant outdoor festival showcases an exciting collection of the region’s creative community and a curated selection of national touring shows, predominantly staged within the magical setting of the Hamilton Gardens.

In 2020 HGAF partnered with Para Kore to introduce a zero-waste policy across the entire festival—a first for a New Zealand arts festival. Managed 100% by volunteers, the initiative resulted in the total waste generated from the festival equating to just eight household rubbish bags of compostable waste and seven household rubbish bags of landfill waste.

In 2021 the team are partnering with Waikato Food Inc and The Food Truck League to ensure there is great food and drink to go with the stellar line-up of shows.

With over 90 performances over a seven-day period, with a mix of ticketed and free events everyone can enjoy the celebrations.

There is live and free entertainment accompanied by an array of local food and beverages every evening from 5pm.

Highlights include: • Tami Neilson – Come dressed to the nines for an evening of rock n’ roll and vintage Americana vibes.

• Both Sides Now: Julia Deans Sings Joni Mitchell – This is no mere tribute show. In the hands of Deans, and under the direction of Shane Bosher, this take on Joni Mitchell’s lyrical imagery promises to be profoundly personal and intimate.

• This is Kiwi! – Never before in recent history have we been reminded of just how lucky we are to be Kiwi—a melting pot of cultures all living together on two small islands tucked away at the bottom of the globe. This special event brings together the many diverse cultural groups that make up our beautiful community.

• Opera Botanica – Two delightful evenings of opera in the beautiful Chinoiserie Garden! www.hgaf.co.nz

AN ECLECTIC MIX OF ANTIQUE, FRENCH & VINTAGE FURNITURE MR RALPH LIGHTING

NOW

OPEN FRI, SAT & SUN 10AM TO 4PM

OXLEY’S OUTDOOR FURNITURE DECORATIVE ITEMS & ACCESSORIES 128 Whitikahu Rd Gordonton (just past Woodlands) 021 898 909 wayne@arkanda.co.nz

WWW.A RKA N D A .C O .N Z

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Summer HOT SPOTS

THE SHACK - RAGLAN

Come rain, hail or shine, The Shack on the main street in Raglan is always pumping. While others come and go, The Shack (named Waikato's Best Cafe in 2019 Hospitality Awards) remains, combining impeccable service with delicious food in a bright, welcoming atmosphere, making it the place to go when visiting Raglan.

Owners Justin and Alix and their team beautifully integrate sustainability into their business, using local produce wherever possible. Forgot your Keep Cup for that takeaway coffee? No problem, there is a mug library for your Rocket espresso. If it’s a flat white you drink, the milk is from local dairy Dreamview, and comes delivered daily in glass bottles.

Staying for lunch or brunch? The menu is hearty with a healthy twist. Justin’s food is influenced by fresh in season produce, and always tasty. Complementing the menu is a tempting array of cakes and sweet treats, and thoughtfully selected NZ beers, wines and soft drinks. www.theshackraglan.com

MR PICKLES - HAMILTON With an enviable position facing the Waikato River, Mr Pickles’ outdoor area is the place to be this summer. Be it a leisurely lunch or a sundowner, take a pew and relax as you watch the river go by.

The refreshments won’t disappoint either! From their trademark, make your own charcuterie plate—perfect when you just want some nibbles to go with your cocktail—to the ever changing seasonal menu, giving you an excuse to keep revisiting to see what’s new.

The wine list is carefully curated and the staff are both helpful and knowledgeable, making it way too easy for this to be your summer hang out. www.mrpickles.co.nz

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CYCLE WAIHI BEACH

FALLS RETREAT - WAIHI

Did you know that you can cycle the length and breadth of Waihi Beach? From the North End to Bowentown and back, with interesting stops and detours along the way. With many accommodation providers offering bikes for guests, and a recently opened bike hire business in The Village, the Waihi Beach Info team have put together a map along with a couple of example itineraries to help you plan your ride. There’s something for everyone, from a lazy Sunday ride to family fun or a serious workout.

If biking is your thing then the Karangahake Gorge is a must do! Whether you are biking or driving through, make sure a stop at Falls Retreat is on the itinerary.

Whether it’s you reward for a hard day’s biking, a handy way to break up your drive or a day trip in itself you won’t be disappointed. There is plenty of room for the kids to play and a delicious menu to satisfy all tastes, all set in an idyllic spot. www.fallsretreat.co.nz

www.waihibeachinfo.co.nz

THE DRY DOCK CAFE Wharf street refurbishments are finally finished in time to enjoy downtown Tauranga this summer.

So make a beeline to Dry Dock cafe and enjoy the great coffee, food and surrounds. www.facebook.com/thedrydockcafe

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An Italian Atmosphere of Inclusion AT BAR CENTRALE

WORDS LIZ FRENCH | IMAGES ERIN CAVE

For an experience straight out of a piazza in any bustling Italian city, simply head to Bar Centrale in Tauranga.

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An elderly gentleman sits in the courtyard lingering over an espresso and courting conversation. Young mothers with babies in prams chatter happily over pizza at an outdoor table. A family enjoy a holiday meal together in the bar while a group of ‘women of a certain age’ giggle over prosecco and sharing plates.

I was one of those certain age women having a very happy time sampling the Bar Centrale menu, explained in great detail to us by our attentive waiter, Filippo. He told us that many of the staff at Bar Centrale are Italian, including head bartender Marco and two chefs. Under Filippo’s tutelage we had a couple of pizzas and several sharing plates followed by tiramisu and panna cotta to sweeten us up for the afternoon. Even the most discerning in our group agreed that everything was perfect.

And, best of all, it was really fun.

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The Italians are very inclusive in their social lives. It’s all about family and friends and relishing the opportunity to gather over a drink and a meal. There’s no one better to create this atmosphere in Clarence Hotel and Bistro than the Italian owner, Noel Cimadom and his wife Kim who is from Cambridge but exudes a European aura of relaxed chic. Noel hails from the village of Bressanone in the Dolomites in Northern Italy. The couple met in Germany before coming to NZ where they established the very popular Alpino in Cambridge before taking on the ambitious project of transforming the old Tauranga Post Office into Clarence Hotel and Bistro. They now live in Tauranga, and Noel’s parents have since followed him to NZ. “They couldn’t be far from the family,” he laughs.

Noel and Kim explained that Bar Centrale evolved from their desire to give Clarence patrons that Italian sense of inclusion, to make everyone feel comfortable, whether a businessperson grabbing a coffee and croissant for breakfast, friends meeting for lunch, enjoying a family meal or simply celebrating socially with a cocktail, a craft beer or a vino from the extensive wine list.

A massive pizza oven, imported from Italy, commands the kitchen which you can see clearly at the end of the bar. To install it, part of a wall had to be chiselled off and is now absorbed in the exposed distressed walls that evoke old Italian buildings. Green marble lines door frames and vintage French lights cast their glow. The

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old Tauranga Post Office’s architectural features embrace this eclectic vibe and you sense it loves its new life. The building may seem imposing from its elevation above Willow Street but there is nothing but warmth and welcome inside. The long courtyard of outdoor tables comes into its own on sunny days and long summer evenings.

Bar Centrale successfully bridges bar and cafe/restaurant, blends elegance and sophistication with relaxed unpretentiousness. In the mornings, coffee is king; later in the day it is more about eating with a little imbibing on the side. Come Friday nights, the bar is busy with the after-work crowd. It is becoming the ‘go-to’ for a cocktail thanks to Marco’s Italian inspired range.

Italian casualness and Italian deliciousness were the aims in establishing Bar Centrale. It scored highly from me on both counts.

A couple of us ‘ladies who lunched’ liked it so much we took our partners for pizzas two days later. I’ve since met a friend there for morning coffee. Bar Centrale is in danger of becoming my local.

And that is exactly what was intended in introducing this slice of Italy to the Tauranga hospitality scene.

Bar Centrale 51 Willow Street, Tauranga, NZ www.barcentrale.co.nz

Not your ordinary food store ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081 TAURANGA 111 Third Avenue, Tauranga • 07 579 9111 vetro.co.nz

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Cannoli

These delicious Italian desserts are a faff to make from scratch!

So pick up a packet of ready-made shells and fill with a mixture of Zany Zeus Ricotta, orange zest and a little icing sugar. Or if you want to get really fancy, before filling them dip each end in some melted chocolate and chopped nuts (pistachios are perfect!).

Summer Entertaining’s a Breeze with Vetro It’s the summer dilemma—longer days and balmy nights are the perfect conditions for entertaining, from impromptu BBQs to drinks and nibbles with friends. But, as the saying goes, time flies when you’re having fun and sunny summer days spent at the beach, lake or just mucking around at home are a great example of this.

Don’t use time, or lack of it, as an excuse not to have friends around or take up that invite! Instead, shop smart, apply a few crafty ‘cheats’ and enjoy some great food and company without the stress. I headed into Vetro, filled my basket, and here are just a few ideas I came up with.

Cheese & Crackers

Not just any cheese and crackers! Seed crackers are New Zealand made, gluten and dairy free crackers packed with tasty seeds and quite simply scrummy. Pair these with some cheese and some juicy green olives and you have a sophisticated plate of nibbles. Perfect with a glass of prosecco or merlot.

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Antipasto Table

Grazing platters have been all the rage for the last couple of years, but if you have ever attempted to put one together you will realise just how much work they are and how much food is involved. I say, take this concept but simplify it.

Roll some brown paper out on the table and simply layer it with a selection of cured meats, cheeses, olives and dips. I’m told the taramasalata from Elysian Foods is really popular. I personally love the pates and terrines from L'authentique.

Then at the end of the night you can simply roll up the paper and pop it into the compost or worm bin.

Scatter some basil or rocket for a little fresh garnish

Roll baby bocconcini in dukkha

Add some fresh bread, crackers or crostini, open a bottle of wine and enjoy.

Chargrill zucchini and capsicums

Find all this and more at

VETRO ROTORUA 1131 Amohau Street, Rotorua VETRO TAURANGA 111 Third Avenue, Tauranga vetro.co.nz

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The Falls Cafe WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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Five minutes off state Highway 29 and you’ll find yourself in the beautiful McLarens Falls Park. No matter what time of year you visit, the majestic trees and stunning reflections on the lake provide a serene setting to reconnect with nature.

Set inside the park is a bustling cafe which is not capitalising on their setting but adding to and caring for it. Run by the Campbell ladies, mum, Miranda heads the kitchen while daughters Harriet and Alice are in charge of creating the decadent desserts and essential coffees respectively.

The family trio have spent just over nine years turning around what once was a very run-down cafe. A decade ago, with just a dirt driveway and long drop loos it was, as Miranda describes it, “a hidden jewel, which was kept well hidden”.

As the Campbell ladies have worked hard to build a solid business, they have also toiled away looking for ways to reduce their environmental impact. Their first initiative, and it was a bold one, was to remove fish from their menu. “We didn’t want to support mass trawlers,” says Alice. You won’t find the cafe staple of fish n’ chips on the menu at Falls Cafe, but you will find hearty home-made pies and sausage rolls paired with house-made relishes along

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with favourites like eggs Benedict and a supersized big brekkie. And if you have room there is an array of delicious sweet treats all made by hand on the premises.

The bold move to remove fish from the menu got the family thinking about other ingredients on the menu and ways of doing things that could make a difference. Alice says they started to ask, “is it sustainable, is it ethical?”

Having grown up on a farm, animals and animal welfare have always been important to the family. “The idea of a pig living in a crate is abhorrent,” says Miranda, and so it was natural their next big move was to switch to free range bacon and now all their pork, chicken and eggs are free range. Such decisions may not seem that big except when you add the complexities of ordering and supply as well as the implications such decisions make on the bottom line. Miranda says the help from Naked Meats in Te Puna has been essential.

Next it was a war on plastic packaging.

Harriet says they would have regular clean ups down by the lake and were horrified to see the amount of rubbish that may have come from the cafe. Plastic straws and takeaway cutlery were replaced with bamboo versions. Butter, sugar, salt and pepper sachets were banned, and tea bags were replaced with loose leaf tea.

The drinks fridge was purged of plastic bottles, yet Alice says they couldn’t find an economical option for bottled water.

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Don’t Feed the Ducks Bread Did you know bread goes straight through ducks? This means they become malnourished and the lake fills up with algae. If you want to feed the ducks, pop inside the cafe and buy some duck food (or kibbled maize).

Not deterred, and knowing customers, especially those travelling through, would want water to takeaway, she came up with the idea to recycle the glass bottles. Used Phoenix juice bottles are sterilised, filled with fresh water and sold for $1. Or of course the team will gladly fill your drink bottle for free.

Encouraging people to bring their own cup has been a challenge, considering many of the cafe goers are visitors. Those with keep cups would get a discount but Alice says, “People don’t care about the price when it’s for convenience.” So now those with keep cups continue to get a discount, and those wanting a takeaway cup get a surcharge. It’s a fine balance notes Harriet. “We still have to have a viable business, and this means giving people what they want.”

So they have found plenty of other ways to reduce their impact behind the scenes. Milk bottles have been replaced with 10 litre bladders and this equates to a saving of over 1500 milk bottles a year, or 90% less plastic. “We’re not the busiest cafe in town either,” says Alice, “so imagine what others could save if they made the switch!” Unlike cafes in town, this change also comes with added work as they have to drive into town at least twice a week to pick up the milk.

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animal park. Courtesy of Andy’s (Dad’s) ingenuity, waste oil from the fryer is used to fire their boiler at home. Tea leaves and coffee grounds go into the garden and you can bet that’s not the end of the initiatives.

Miranda says their determination to continue to improve and to solve problems keeps them thinking and moving. And when they do get a chance to stop, they get to appreciate the beautiful environment they are part of. Along with the many ducks, including one Harriet hand reared, there is the resident tui, often seen in the kōwhai tree right beside the cafe. There is a mama thrush that arrives the same time each year wanting food to take home to her chicks. And native kaka are returning. Last count there were five of these precious birds.

So next time you take a stroll in McLarens Falls Park to appreciate the beauty of nature, ensure you stop into the cafe to appreciate their efforts too.

Falls Cafe 140 McLaren Falls Rd, McLaren Falls Park, Omanawa. www.facebook.com/thefallscafe

INTERNATIONAL

EATS AT THE FARMERS MARKET WORDS LIZ FRENCH IMAGES ALEX SPODYNEIKO

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Sampling the cuisine of other countries is one of the joys of overseas travel. While we may not be able to fly to foreign shores for their flavours, we can take a trip to the Tauranga Farmers Market and discover an international smorgasbord among the market stalls.

fillings made from scratch and served rolled in paper thin crepes cooked the only way they can be—on a genuine French crepe hot plate. Their most popular filling—chocolate of course.

On an ‘around the world’ tour of the Farmers Market you can meet stall holders spanning at least 10 different nationalities or heritages, each serving food which represents their country of origin.

Deana Spee honours her Dutch heritage at DD Croquettes, serving authentic Dutch beef croquettes and bitterballen for over five years. Preparation involves slow cooking beef and adding herbs and spices. She makes 70 at a time and serves them piping hot from her deep fryer at the market, or you can buy them frozen.

She says bitterballen (tasty little meat balls) are served as a predinner snack in Holland and so popular there you can get them from ‘holes-in-the-wall’ on the street.

Brazilian Bruno of The Snag Co. says his love of rugby was a factor in choosing New Zealand eight years ago. Also, the peace and the weather. Bruno, who is a highly qualified chef, and his business partner, Nicolas, make their range of beef, pork and some lamb products in Mount Maunganui. It’s no secret that Brazilians are big meat eaters, but The Snag Co has snagged Brazilian meets Kiwi tastes on small goods ‘born and raised in NZ’, with no nasties added!

Brazil also does sweet as you will discover at the Little Sweet Patisserie where Paula Garcez applies her professional pastry chef skills to speciality sweet treats, rich Brazilian sweets and little biscuits.

Taha and her food technologist husband, Hossein, moved from Iran to New Zealand in 2012. Taha’s Zand Kitchen features her own Iranian breads, notably the very popular Lavash, and also Turkish pide bread. As well as flat breads, Taha offers rolls flavoured with turmeric and some sweet breads.

Be transported to India by Kumar and Carol’s Samosaz. This Indian/Kiwi couple met in Australia after Kumar had cycled overland from India. They are now based in Katikati where they produce 100% vegetarian ethnic food with a slight Kiwi twist.

“Some chillis are just too hot for local tastes,” Carol points out.

Their range includes Bonda which is a South Indian street food.

Sylvie from Petite Crepes has been in New Zealand for three decades without losing her expressive Frenchness, all part of the experience when you order a sweet or savoury crepe. She is from Lyons, her husband Alain from Paris and they lived in the Caribbean, USA and Canada before coming to Aotearoa. They source ingredients from their French crepes from the market, all

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France is also represented by Emna and David from The Travelling Frog. They came to New Zealand four years ago, living in Arrowtown before the call of the ocean moved them north. Emna is a trained French pastry chef whose work with chefs from several different countries is reflected in her delicious baking and sweets.

Deanna’s sister Marijon was born in Holland before the family emigrated. You can meet her at the market selling flowers, particularly Alstroemeria, from her stand, Flourishing Flowers.

Hungarian Atilla and his English wife Sam came to New Zealand as backpackers 20 years ago. They decided to settle. As a result we benefit from the Hungarian Artisan Co’s moreish range of salamis and chorizo using traditional recipes and top-quality free-range pork, and all produced at the Te Puna Deli which they own.

Paula and Michael McMann from Shire Foods hail from Yorkshire and live in Whakamarama. They use free range pork from the Bethlehem Butchery in the freshly made Yorkshire pork pies which fly off their stall on Saturdays.

Travellers to Asia revel in the culinary sensations often produced from tiny pans on street corners. Jimmy and Tracey Zeng, who came to New Zealand from China, have been selling their dumplings and pork buns at the market for over a year.

It would not be international food without an Italian influence.

You will find a taste of Italy in the Katikati Frantaio Olive Oils from Italian olives grown at the Viridis orchard; and on Lorenzo Garigilio’s Dream Cheese market stall. His cheeses are a dream, though it is also said cheese makes you dream!

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga | www.tgafarmersmarket.org.nz

MULTICULTURAL DAY

Tauranga Farmers Market celebrates the fusion of flavours on Anniversary Weekend in January when each stall holder will wear or display something which identifies the country they come from.

Hats off to

Nightshades WORDS KATE UNDERWOOD

You would not be alone in wondering how potatoes, eggplants, capsicums and tomatoes could possibly have anything in common.

However, this fascinating collective of unique, diverse and highly nutritious cousins are all proud members of the nightshade family.

Scientifically known as Solanaceae, this brood of flowering plants are bound by the leafy green hats they wear when budding.

With up to 1000 edible and inedible living relatives, their distinctive leaf-hats are used as a protection mechanism with varying levels of toxicity to warn off insects as they grow. Chillies, goji berries, tamarillos and tomatillos are also noteworthy comrades of the nightshade clan, along with the extremely poisonous ‘belladonna’, an infamous weed historically used to kill enemies and as the poison of choice in Shakespeare’s Romeo and Juliet.

With origins in South America and grown widely across Europe, for years nightshades were left untouched and unconsumed, based on a fear and misconception that they were all tremendously deadly vegetables. This is mostly thanks to solanine, the highly toxic substance responsible for the bitter-taste. This ‘steroidal alkaloid saponin’ is present in highest amounts in the toxic leaves and stems of potatoes, with less presence in the leaves of other edible varieties. Green potatoes are particularly dangerous and can lead to serious neurological issues, due to a high solanine

density that develops if they are exposed to excess sunlight.

All potato varieties, excluding kūmara, are part of the nightshade family. As everyone’s favourite tuber, the spud provides fibrous carbohydrates and a surprisingly generous dose of vitamin C. Potatoes often get unfairly ridiculed, but their nutrient levels are truly impressive. With a claim to nutrient fame involving dietary fibre, niacin, folate, pantothenic acid, thiamine, magnesium and particularly potassium. Containing more potassium than a banana, this powerful mineral helps strengthen bones, relieve stress and maintain strong function throughout the body.

Tomatoes are another formidable source of both vitamin C and A, potassium and various phytonutrients. Their red colour is thanks to the powerful carotenoid—lycopene—an antioxidant that helps prevent free radical cell damage and assists across the spectrum from heart to bone to eye health. Their versatility in form and application knows no bounds. Capsicums also provide a great source of vitamin C, along with vitamin B6 and folate—all of which help to absorb iron.

Eggplants are often dubbed a ‘brain food’ and heroed for their glossy, taut purple skin, their uniquely bitter taste and a spongy texture that soaks up flavour and shines when salt, acid or umami are present. Growing in a similar vein to tomatoes, they hang from the plant vines and are laden with important phytonutrients, including phenolic compounds and flavonoids including nasunin—a potent antioxidant that helps protect brain cell membranes from being damaged.

When it comes to including these nutrient dense nightshades in our diets, the reward far outweighs the risk. Funnily enough, nightshades also exist beyond the vegetable drawer and through into your pantry, with herbs and spices including paprika, chilli and cayenne pepper and condiments such as hot sauce, tomato sauce and salsa all deriving from nightshade vegetables and considered part of the family.

The link between arthritis and nightshades has been well-debated, though there is limited scientific evidence to suggest that nightshades actually flare up or further exacerbate the symptoms of arthritis. It’s true that some individuals may experience an intolerance, which can manifest in various ways, from bloating to nausea, to skin conditions including rashes, itchy eyes or

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hives. This is due to a sensitivity to solanine, which is ‘thought’ to aggravate or inflame, although as a collective they are not inherently inflammatory. It’s also been suggested that cooking your nightshades can help reduce the solanine content by up to 50%. If you are at all concerned, always seek advice, and simply observing how your body feels after eating certain foods can be the most powerful and least glamorous way to gauge how you react to a particular ingredient.

For such an assorted, nutritive and rather peculiar family unit, their inclusion in one’s culinary world should be enthusiastically embraced. Experiment with a new technique, see how many ‘nightshades’ you can fit into one recipe (hint: Greek eggplant stew) and continue to unveil all the health-giving shades you possibly can while they are at their best and most delicious this summer season.

GINCREDIBLE

NUTRITION

Kate Underwood Kate is a freelance food writer and communications specialist for Eat New Zealand. With a background in human nutrition, she is on the executive committee of Food Writers New Zealand and was named Emerging Food Communicator at the 2019 NZ Food Media Awards. Born and bred in Te Puke on kiwifruit, whitebait and avocados, she spends her days celebrating, grammin’ and writing about great food and the glorious humans behind it. Find her on @relishthememory and @eat.newzealand on Instagram.

OKTOBERFEST

WE ARE THE MAKERS The event specialists who have a passion for creating memorable experiences

makeit@the-makers.co.nz

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NIGHT OWL CINEMA

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RECIPES & IMAGES AMBER BREMNER

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Watermelon is such an icon of summer, and I’m always excited to see them piled high in the shops, with the promise of cool, sweet refreshment to come. But, inevitably, we get bored and end up with a lonely half watermelon lurking in the back of the fridge. Luckily there is more to watermelon than gobbling it with juice dripping down your chin.

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RECIPES

WATERMELON POKE BOWLS Poke (pronounced poh-kay) is a Hawaiian diced raw fish dish, typically marinated in a tangy Japanese influenced dressing. This twist on the classic transforms diced watermelon into a flavoursome substitute for raw tuna, with a surprisingly ‘meaty’ texture. Serve with brown rice, fried tofu and vegetables for a fun and healthy summer meal.

WATERMELON POKE ¼ cup soy sauce or tamari 2 tbsp rice vinegar 2 tbsp lemon juice 1 tbsp sesame oil 1 tbsp brown sugar (or sweetener of your choice) 2 tsp finely grated ginger 2 cloves garlic, finely grated pinch chilli flakes half a watermelon TO SERVE 300g (one pack) firm tofu oil for frying 4 serves cooked brown rice 2 cups frozen edamame beans 2–3 radishes, thinly sliced 1 cucumber, thinly sliced

Preheat oven to 180°C. Mix watermelon poke marinade ingredients together in a large mixing bowl. Remove rind and cube the watermelon, then toss in the marinade. Strain the watermelon, making sure to keep the marinade, and spread the watermelon in a single layer in a large roasting dish. Bake watermelon for 45 minutes, until it has shrunk and become firmer—but is not browned.

While still hot, scoop the baked watermelon back into the bowl of marinade and refrigerate until cold. This can be done up to a day ahead of time.

When ready to serve, drain the tofu, cube and fry until golden brown on all sides. Drain on paper towels and season with a little salt. Cook edamame beans in boiling water for 2–3 minutes, then drain and refresh under cold water. In bowls, top cooked brown rice (hot or cold) with drained watermelon poke, fried tofu, edamame beans, sliced radish, cucumber and avocado. Add a little pickled ginger and a scattering of sesame seeds and serve reserved marinade on the side as a dressing. A drizzle of kewpie mayo doesn’t go amiss here either.

1–2 avocados, thinly sliced pickled ginger

toasted sesame seeds

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WATERMELON CORDIAL Watermelon infused syrup makes an excellent DIY summer fruit cordial and cocktail mixer, with a subtle flavour and the most vibrant coral pink colour. This recipe makes approximately 500ml of syrup, which can be stored in a glass bottle in the fridge for up to a week.

800g cubed watermelon, rind removed 300g sugar 200ml water 80ml lemon juice Simmer watermelon, sugar and water in a large saucepan for 20 minutes. Give it a quick blitz with a stick blender (avoid over processing) then strain through a fine sieve and discard the solids. Refrigerate syrup until cold, then add lemon juice.

Add 1–2 tbsp of syrup (to taste) to ice and chilled soda water for a refreshing pink drink. For a grown up version, add a nip of vodka or gin and thinly sliced cucumber, before finding a shady spot in the garden.

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.

OUTSIDE THE FARM ST ENTRANCE, BAYFAIR MALL, IN ALL DAY SUN

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RECIPES

HERBS RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Herbs are a great way to add flavour, colour and interest to a dish. Like a lemon tree, I think every house should have a rosemary bush. Once established, you literally do nothing but reap the benefits of being able to spike a leg of lamb with it or roast your potatoes on. Mint is another herb I just let go crazy in my garden. When it eventually flowers, it attracts the bees and, in the meantime, I’ve always got an abundance of mint for everything from a mojito to mint jelly.

In the summer I have an abundance of more than just mint and rosemary and happily plenty of uses for the sage, thyme and basil that goes crazy. A great way to preserve these and create easy ways to capitalise on the flavour punch they provide is to make infused oils and butters.

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HERB OIL

This is ridiculously simple! Wash and dry the herb you want to use.

Basil, rosemary and French tarragon are my favourite. Place the herb in a sterilised bottle and then fill with extra virgin olive oil, ensuring the oil covers the herbs completely. Leave for a week or two (in a cool dark place) for at least two weeks before using.

HERB BUTTER

From garlic and chive to spreading on hot buns to basil, tarragon or thyme to melt over hot steaks, cobs of corn or baked potatoes—a knob of herb butter on hand is a handy thing. There is no need for a recipe, just mix your choice, or combination, of herbs with soft butter. Roll into a log between a sheet of grease proof paper before wrapping and refrigerating until ready to use.

GNOCCHI WITH SAGE BUTTER A classic way to enjoy beautiful sage is with a beurre noisette or burnt butter sauce. Served here with store bought gnocchi, you can of course make yours from scratch, but I am a fan of the Granoro Gnocchi (available from Vetro). It’s shelf stable and makes a super quick meal any night of the week.

Beurre noisette, which in French translates to hazelnut butter because of its rich, nutty flavour, also works well with spaghetti or pumpkin-filled ravioli.

500g Gnocchi 110g butter 20 large fresh sage leaves 1 small lemon salt and freshly cracked black pepper, to taste

HERB SALT

This handy seasoning can be used on everything from steak or chicken to roast potatoes. Personalise it to your tastes with your own combination of herbs, just ensure they are the hardy variety; rosemary, thyme, sage and oregano are perfect.

½ cup coarse sea salt 2–3 garlic cloves, peeled ¼ cup packed fresh rosemary leaves ¼ cup packed fresh lemon thyme leaves Place all the ingredients in a food processor. Pulse until the salt and herbs are a fine consistency.

Pour onto a baking tray and either place in the sun for a day to dry out or pop in the oven after you’re done cooking dinner and have turned it off.

Once dry, place in an airtight jar.

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Parmesan cheese, freshly grated Cook the ricotta gnocchi according to instructions.

Meanwhile, heat the butter in a large pan over medium-high heat.

Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2–3 minutes until the butter has turned a light brown colour and the sage leaves are crispy. Keep a very close eye on the butter.

You need it to be beautiful and golden but not burnt—it’s a fine line!

Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1–2 tablespoons) of the lemon. Toss to combine. Season with salt and pepper to taste.

Serve warm, garnished with a generous throw of Parmesan cheese.

GREEN HARISSA PASTE

Like a jar of pesto, having a jar of this vibrant green harissa paste in the fridge gives you a multitude of options. Marinade meat, fish and vegetables before baking; drizzle over roasted cauliflower; mix with yoghurt to make a dressing …

2 tbsp cumin seeds 1 tbsp coriander seeds 2 pickled jalapenos, seeded and chopped 1 spring onion, roughly chopped 1 garlic clove 1 cup Italian parsley 1 cup fresh coriander ¼ cup lemon juice 1 tsp salt ½ cup olive oil Toast the cumin and coriander seeds in a dry pan until they begin to pop. Place these and the remainder of ingredients, except the olive oil, in the blender and process. With the motor running, add the oil. You should end up with a smooth, vibrant green puree. Store in an airtight jar for around two weeks.

WHOLE BAKED FISH WITH GREEN HARISSA

Take a whole fish that has been gutted and scaled, score it a couple of times then smear generously with the green harissa.

Removes Yawning & Staring Blankly Out of Windows.

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Available at select supermarkets, cafes and convenience stores.

Go to phoric.co.nz to find your local stockist.

For any enquiries please contact holly@phoric.co.nz

New Look

Place on a baking tray and bake at 180°C until the flesh is just cooked. This will depend on the size of the fish. A 1.5kg snapper will take around 20–25 minutes.

5C F ROM E VE RY B OT T LE SO LD G O ES TO M ENTAL HE ALTH I N NZ

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ROSEMARY SKEWERED BABY POTATOES A little fiddly but an impressive way to serve new potatoes this BBQ season.

Baby potatoes Woody sprigs of rosemary Olive oil Salt & pepper I used a thin metal straw to pierce a hole through each potato. Cut the rosemary into equal lengths and strip two thirds of the leaves off. Thread potatoes onto the rosemary sprigs.

Once all the potatoes are threaded on, drizzle with olive oil and season with salt and pepper.

Cook over low embers on the BBQ or bake in the oven for around 20 minutes, depending on how big the potatoes are.

R E L A X & E N J O Y PA R A D I S E AT T E KO I W I T H O U R AWA R D W I N N I N G H O S P I TA L I T Y

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STRAWBERRY THYME CAKE THE CAKE

350g butter, softened 2 cups sugar 6 eggs (size 7) 1 tsp vanilla extract 2½ cups flour 3 tsp baking powder 2 tsp thyme leaves

Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each.

Fold in the flour, baking powder and thyme until just combined.

Divide the batter between two greased 21cm round tins and then bake at 175°C for 25–35 minutes.

Make the syrup by bringing the sugar, thyme, and half a cup of water to a boil in a small saucepan. Let sit until cool (about 30 minutes). Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.

Assemble the cake:

FOR THE SYRUP

½ cup sugar 6 thyme sprigs 2 chips strawberries 2 cups cream 1 cup yoghurt extra thyme for garnish

Brush the top of each cake with 2–3 tbsp syrup each.

Cut half the strawberries into quarters and toss with1 tbsp syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.

Meanwhile, whip the cream to soft peaks. Whisk in the yoghurt and 2 tbsp syrup and whip to stiff peaks.

Place 1 cake on the serving plate, top with syrup-macerated strawberries and half of the whipped cream. Place second cake gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining strawberries and extra thyme sprigs over cake.

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H E A LT H

Gut Feeling

Proper digestive function is imperative to every aspect of our health. Digestive discomfort, skin or menstrual cycle challenges, joint pain or inflammation, compromised immunity, and low mood or anxiety can all be linked to digestive dysfunction.

SIMPLE STEPS TO ALLOW YOUR DIGESTIVE SYSTEM TO DO WHAT IT IS DESIGNED TO DO: THE BASICS Put down the packets, eat a variety of nutrient-dense wholefoods, and drink plenty of water. These are essential foundations not only for digestion but for overall health.

MINDFUL MEALS Nowadays it’s common to eat on the go. Ensuring that meals are seated, relaxed and chewed completely is crucial to initiating assimilation of nutrients from our food. Consider your ‘culinary culture’, or the practices, attitudes and beliefs you have around food.

STRESS REDUCTION Ever felt nervous butterflies, bloating, or variable bowel habits in response to stress? These are all symptoms of the relationship between our emotions, environment and digestive system. Stress activates our fight or flight nervous system, compromising digestion. Finding ways that work for you to manage stress, such as diaphragmatic breathing, meditation or time in nature, is essential to effective digestion.

By Emma Gibson Naturopath & Medical Herbalist, BNHM The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

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HELPFUL HERBS

Ginger and gentian, taken before main meals, can help to stimulate digestion. Ginger warms and awakens the digestive system, whilst gentian helps to stimulate secretion of digestive juices.

Dandelion is great for the sluggish, stagnant or stressed digestive system. To stimulate digestion and regulate appetite, begin your meal with a handful of bitter dandelion leaves or try dandelion root tea.

Chamomile can help to relieve overactivity and irritability of both the digestive and nervous systems, making for the perfect post dinner brew.

Without digestion we would not receive the nutrients necessary for all of our bodily functions.

Symptoms are simply messages asking for us to consider the ways we treat ourselves. It’s time we listen to and honour these gut feelings.

We recommend you consult with a medical herbalist before use of herbal medicines. Your unique symptoms and situation, conditions and/or medication should be considered prior to prescription.

Beauty SUMMER HAIR

SUMMER SKIN

Robyn from Fringe on Churchill says, “In my opinion there is no truly out of fashion hairstyle. I’ve always felt that if you love your hairstyle and wear it like you own it, then it’s fashionable. The secret to a great style is owning it!”

Summertime, a time when we all bare a little more skin. Sue from Tranquillo says, “As we change from winter clothing to summer, so too should you look at coming in for a review of your skincare routine and products. With a great range of skincare products in store, like Dermalogica, Environ, Skincare RX, O Cosmedics, Juvenate, they can help you choose the right skincare for you.

With that, said Robyn, “trends in 2020 were focused on natural texture, no fuss hairstyles. 2021 is following a very similar path with textured layers, bobs and lobs, pixie cuts, soft edges to sharp lines, wispy fringes, curtains, side fringes. Men’s fashion is anything from clean cut to fades to short textured to mid length.

“I love the way anything goes with hair fashion. The cool thing with my industry is we get to work with each client to meet their individual needs.”

Want to keep that do in tip top shape? Here are Robyn’s top four summer haircare tips: Those with darker hair might like to make their colours richer, deeper and more vibrant and shinier. Those with blonde may want more babylites added through their hair to give it a more summery feel.

Hair treatments become super important during the summer months as the sun and sea will wreak havoc on your hair over time.

Purple shampoos and conditioners are a blonde’s best friend, counteracting yellow and keeping their colours looking fresh and clean.

I highly recommend hair products that contain sun filters and leave in conditioning properties.

Robyn

Fringe on Churchill 2 Churchill Road, Tauranga Phone 579 9781

Sue also has some sage advice on what to do and not do so you can have a great summer and not bear the results for years to come.

Do

Wear a sunscreen that is broad spectrum with antioxidants to help repair and protect.

Don’t Forget to reapply regularly, especially if swimming or doing exercise. And don’t forget the tops of heads and back of neck areas.

Do

Keep well hydrated. Add fruit or mint to a water bottle or jug of water in the fridge.

Don’t Drink too much coffee or alcohol.

Do

Treat your hardworking feet and hands to an indulgent pedicure or manicure.

Don’t Start IPL/laser treatments during summer, SS exfoliation and peels increase photosensitivity, so these are best done in the cooler months.

And a few more dos: • Rather than sunbathing, get a glow by coming in for a spray tan with no skin damage.

• Wear a hat and cover up if out for long periods of time.

• Spritz your skin to cool and hydrate.

• Eat well. Make the most of those gorgeous summer fruit and vegetables to create amazing salads.

• Have a fabulous summer here in the Bay of Plenty with family and friends.

Sue

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

tranquillobeauty.co.nz

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Herb Your enthusiasm WORDS LYNDA HALLINAN

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Summer does funny things to my tastebuds.

Especially this summer. The comfort foods that got me through the early days of the Covid-19 pandemic—the mashes, smashes, slabs of sourdough, slow-cooked stews and steamed puddings—are long forgotten in favour of simple salads, stir-fries and minty mojitos.

At my place, summer is also notable for the seasonal return, heralded with David Attenborough-worthy excitement, of Homo erectus var. chargrilleus, aka my bearded husband brandishing long-handled barbecue tongs to blacken bits of protein on his Weber.

When the weather warms up, a more subtle flavour shift happens in my herb garden, as the folksong favourites—parsley, sage, rosemary and thyme—now go largely unpicked. (Unless, of course, my husband needs a herbal smudge stick to bung in the fish smoker or we run out of kebab skewers, in which case woody rosemary stalks, stripped off their lower leaves and soaked in water to stop them catching alight, are a fragrant alternative.)

Perhaps it's familiarity that breeds our seasonal contempt for the evergreen and biennial herbs that are our winter mainstays.

Parsley, sage, rosemary and thyme are rarely in short supply, unlike fairweather fly-by-nighters such as dill and coriander, which seem to take the first official T-shirt day of a summer as a sign to bolt to seed.

Herbs come and herbs go. The annuals, including basil, chervil and summer savory, are sown in spring and farewelled with the first frosts, while herbaceous perennials, such as mint and oregano, return like migrating birds when the weather warms up. Forget avenues of cherry blossoms and fields of daffodils: I know spring has truly arrived in my garden when the slumbering clumps of broadleaf garlic chives sprout to ankle height within a week.

Annual herbs are best sown direct. Generously scatter the seeds where you want them to grow, in a garden bed or a large container, and lightly cover with a sprinkle of seed raising mix. Keep moist under a plastic sheet for 7–10 days to speed up germination.

Sometimes I raise herb seedlings in trays until they are a snail-safe size to transplant, but this is risky: who can resist snipping their tiny tops as microgreens instead?

Coriander should always be sown direct, preferably in a spot with afternoon shade, as it resents transplanting and, if allowed to get stressed by heat or a lack of watering while in seed trays, will sprint to seed in a couple of weeks. When its lacy white flowers appear, take it as a cue to sow more, but don’t pull it out. Let the seed heads mature until brown and dry, then harvest the large round seeds for your spice rack or save to resow. 'Slowbolt' and 'Picante' (both from Kings Seeds) have been bred to be more heat-resistant but in my experience, neither is a slowpoke.

Dill is even harder to halt in its tracks. I've never managed to keep its feathery foliage going past Christmas, though most people don’t notice if you serve your salmon blini topped with tiny sprigs of fresh fennel. (I have the opposite problem with fennel. It seeds like

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GARDENING

a weed and I'll never be rid of it.) As with coriander, when dill runs to flower, just let it be. Its big, umbrella-shaped golden blooms are great for casual flower arrangements, the bees love it, and the seed heads mature just in time to pack into jars with cucumbers and gherkins in late summer.

I’m a more recent convert to chervil, which looks like a dainty cross between Italian parsley and coriander but has a sweeter, mild aniseed taste, unlike the slap-in-the-face flavour of leaf fennel.

I’m not ashamed to admit that I planted chervil for one reason only: so I could follow the recipe for Auckland restaurant The Engine Room’s legendary twice-baked goat’s cheese soufflé. My container of chervil overwintered unexpectedly, only to go to seed in September, but I'm told it reliably self-sows so hopefully it gets a hurry on soon.

The hotter the summer, the better most Mediterranean herbs taste, as the volatile essential oils that give them their flavour are concentrated in the foliage. That gives us a licence to largely neglect the lot of them, bar mint and basil, which sulk without regular watering, while sunning ourselves.

Seasonal Checklist

· Plant everything, except brassicas. In summer, white cabbage butterflies are at their most promiscuous. Foil their chubby green caterpillars with a physical barrier of insect mesh, spray with Yates Success Ultra or simply skip planting broccoli and kale again until autumn. · Repeat sow beans, radishes and salad greens each fortnight for a constant supply. · Sow mesclun salad greens in tubs and buckets for portable holiday season salads you can pack into the car boot. · Feed tomatoes weekly with specialist liquid fertiliser, such as Yates Thrive Tomato Liquid Plant Food, as soon as they start flowering.

You can also use liquid tomato food to boost the growth of dwarf beans, capsicums and eggplants.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

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Summer PINING FOR RECIPES & IMAGES | EMMA GALLOWAY

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RECIPES

Sticky Tofu +

PINEAPPLE LETTUCE CUPS There is so much flavour packed into these sweet and sour lettuce cups, and while the ingredients list may look long, they’re super simple to pull together. You’ll find makrut lime leaves and tamarind puree at selected supermarkets or Asian grocers.

MAKES APPROX. 8–10

3–4 tbsp coconut or peanut oil 300g firm tofu, finely diced 2 shallots, finely sliced 3 cloves garlic, finely chopped 3 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded 1 long red or green chilli, finely chopped (remove seeds for less heat) ½ medium (approx. 2 cups) pineapple, finely diced 1 tbsp tamarind puree 2 tsp soy sauce (gluten-free, if needed) juice of ½ lime + extra lime wedges to serve large handful of coriander leaves and tender stems, finely chopped small handful of mint leaves, finely chopped

2 tbsp unsalted roasted peanuts, roughly chopped + extra to serve lettuce leaves (I used baby cos), extra herbs and sliced chilli, to serve Heat oil in a large frying pan set over mediumhigh heat. Add finely diced tofu and cook, stirring often until crispy and golden (approx.

5–8 minutes). Don’t rush this stage, you want the tofu to be relatively dry and super crunchy.

Remove tofu from the pan and transfer to a plate. Return pan to the heat, add a touch more oil if needed, then add shallots, garlic, lime leaves and chilli and cook, while stirring until golden and tender (approx. 3–4 minutes).

Add pineapple and cook, while stirring until tender and starting to caramelise. Return crispy tofu to the pan, add tamarind and soy sauce and stir well. Remove from the heat, add lime juice, herbs and roasted peanuts. Stir well, taste and add a little salt or more lime juice, if needed. Set aside to cool slightly, or cool to room temperature, then serve piled into lettuce leaves. Top with extra herbs, chopped peanuts and sliced chilli and serve immediately.

ENJOY OUR SLICE OF PARADISE THIS SUMMER BOOKINGS 07 863 8770 info@fallsretreat.co.nz

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Pineapple +

BASIL CORDIAL The perfect summer cooler.

MAKES AN APPROX. 1.5 LITRE CORDIAL BASE

200g (1 cup) golden caster sugar 1 cup packed basil leaves, roughly chopped, plus extra to serve 1 pineapple, peeled and hard core removed, roughly chopped Combine sugar and 250ml (1 cup) water in a small saucepan and bring to the boil, stirring to dissolve sugar. Once boiling, reduce heat and

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

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simmer for 2 minutes before removing from the heat. Add basil and set aside until cold. Place chopped pineapple into a blender, strain basil leaves out of the syrup and add syrup to blender.

Blend on high until super smooth. If you don’t have a high-powered blender, strain mixture through a fine sieve. If you do have a highpowered blender, you should be able to get away without straining. To serve: fill glasses 1/3–½ with pineapple and basil cordial base, add ice and top with cold water. Garnish with extra basil leaves, if desired (I used mini basil leaves). The cordial base will store in the fridge for 3–4 days.

AEROPRESS WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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If great coffee wherever you go is a priority this summer, Josie Evans from Excelso Coffee says the AeroPress is the way to go. This nifty little bit of kit is perfect for the bach, motorhome, camping … In fact, you might just like it so much that it becomes your home brew method too.

Josie says it’s the “AeroPress’s versatility, affordability and ease of use that have made it a real favourite for our team and any of our fellow coffee lovers on the go”.

In its simplest form you add a filter, coffee and hot water to the chamber, push the plunger and enjoy a great brew. But the AeroPress is more than a complicated French press or plunger!

Unlike the plunger, the AeroPress has a paper microfilter for a

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clean, grit-free coffee. Different to most other immersion brewers, the AeroPress is also a pressurised brewer, as you use your arms to force the water through the coffee grounds. This results in an even extraction with a full body.

Josie says, “The beauty of the AeroPress is your ability to play with different variables. You can bring out such different flavours and aromas from your AeroPress coffee. When I use my AeroPress at home with our Seasonal Blend I can emphasise its rich body and sweetness or I can adjust the grind size and brewing ratios to bring out its sparkling acidity and fruity flavours.”

Not all coffee flavours extract from the ground beans at the same rate. When you add water to dry coffee grounds, the bitter compounds are the first to extract, followed by the ones responsible for sweetness, juicy acidity, and then finally astringency.

VARIABLES Brew Ratio: the ratio of dry coffee to hot water. The more dry coffee relative to the water, the greater the intensity—but the flavour can become unbalanced. With the AeroPress, 14–16g of dry coffee for 250g of water is a great starting point.

Grind Size: the finer the grind size, the quicker the coffee will extract. This is because you’re increasing the coffee’s surface area that can better interact with the water. A finer grind size usually correlates with fruitier, juicier notes.

Brew Time: the longer the coffee steeps, the more time it has to extract. For this reason you’ll probably want to pair a longer brew time with a coarser grind size.

Water Temperature: the higher the temperature, the quicker the coffee extracts.

Agitation: stirring the water will typically speed up extraction.

Even more importantly, it will make sure that all of the coffee is exposed to the water. However, it can be hard to control.

THE PUCKPUCK – COLD BREW ATTACHMENT The PuckPuck is the newest addition to Excelso’s offerings of brew equipment and with the days getting hotter, I think this is the most exciting one for sure!

The PuckPuck is an adjustable plastic valve which fits over the top of the lower chamber of an AeroPress and is just about the easiest, affordable way of making cold brew this summer.

Excelso’s head barista Gus guided us through the brew and it really is just a few basic steps to have your favourite coffee icy cold and refreshing for summer. All you have to do is fill the lower chamber with some ground coffee and a standard AeroPress filter. Then drop a piece of plastic dubbed the ‘splash filter’ on top of the grounds.

This fits neatly over the coffee and will make sure it gets an even soaking during the brew and stop the weight of the falling water from shifting the grounds in the chamber below.

guide states that you should aim for a drip rate of around 50 drops per minute in order to get the best results—this will take a three hour run time. But how will you know if you are hitting 50 drops per minute? Enter the PuckPuck app.

In a move which takes coffee geekery to the next level, PuckPuck comes with an app that allows you to easily calculate your drip rate. Gus says, “Having a consistent drip rate is one of the most important steps to making a delicious cold brew.” The app also comes with a set of digital instructions, which will no doubt come in handy when the originals get lost, or too dog-eared to read. Cold brew typically has a high sweetness and incredibly low acidity, making it a perfect pick me up for any time of day.

THE PRISMO – ESPRESSO ATTACHMENT Nicole Melvile, Excelso’s barista trainer, was pretty excited to add the Prismo to her line up of brewing equipment at home.

The Prismo is a pressure-actuated valve designed by Fellow to be used as an attachment with the AeroPress Coffee Maker. Nicole says this little device is unlike anything she has seen before for manual espresso methods. It allows for a serious build-up of pressure to brew espresso-style coffee and its design also creates a no-drip seal. To eliminate the need for paper filters, a reusable 150 micron etched filter stops sludge in its tracks and fits directly over your favourite espresso glass to ‘press a shot’ at home.

The magic of the Prismo is its pressure actuated valve that generates additional pressure and shoots out the brewed shot in a way that forms a creamy mouthfeel and bold flavour. It is key to remember that the crema created in a standard espresso is created through the extreme high pressure of an espresso machine. While the valve generates additional pressure to create an espresso style brew, it is not high enough pressure to affect the way that the water absorbs the CO2 in the coffee (this is the starting phase of creating crema).

Add the PuckPuck itself. The top of the valve has a screw-in attachment to which you can attach the water chamber or even a mineral water bottle turned upside down. The puck-shaped valve is designed in two stacked discs which are twisted to slow or speed up the rate at which water falls into the lower chamber of the AeroPress below. Using nothing but gravity, the dripper will yield around 500 ml of slow-drip cold brew coffee in two and a half to three hours.

Excelso’s popular Stag blend is Nicole’s favourite for the Prismo.

She says that the lighter pressure of the Prismo brings out the chocolate notes of the Stag perfectly.

Adjusting the valve allows you to control the speed of your brew in line with your taste preferences and urgency. PuckPuck’s brewing

The team can not only help you with the best beans for your brew but your brewing method too, so pop in and have a chat.

Regardless of your brewing method, remember all great coffee starts with beautiful fresh beans, so make sure you get yours freshly roasted from Excelso Coffee, 112 Third Avenue West, Tauranga and online at www.excelso.co.nz

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Summer Sharing RECIPES & IMAGES KATHY PATERSON

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Bo Ssam A Korean pork dish, usually pork shoulder, cooked in spices then thinly sliced.

Traditionally paired with shucked oysters, steamed short-grain rice, kimchi, quick pickles, a ginger and spring onion sauce and lettuce leaves.

Cooking of the pork in this recipe is inspired by American chef David Chang and Australian chef Karen Martini and their interpretation.

SLOW-COOKED PORK SHOULDER Begin this recipe the day before. This pork is delicious warm, but I think even better when cold as the flavour intensifies.

1 cup soft brown sugar

the oven for a further 1 hour, basting with the juices twice. At this stage the meat should pull easily away from the bone. Leave the pork to rest. I prefer to leave at room temperature for 30 minutes before serving.

Pour the cooking juices into a small pot. You can remove the fat from the surface if you wish.

Turn the oven up so it’s very hot. Rub a little extra salt over the pork skin then put in the oven for 10–15 minutes until crisp. Keep an eye on it.

Make up in small batches as this sauce is at its best freshly made.

Makes about ½ cup

¼ cup gochujang 1½ tbsp miso paste 1 tbsp soft brown sugar 1 tbsp rice wine vinegar ½ tbsp sesame oil 1 tbsp white sesame seeds 4 cm piece fresh ginger

TO SERVE:

2 tbsp flaky sea salt, plus extra for crackling

red or green butterhead lettuce leaves

2.3–2.5kg bone in pork shoulder, skin on

slow-cooked pork pulled into shreds

175ml rice wine vinegar

meat juices to moisten, warmed

Combine the sugar and salt in a large ceramic ovenproof dish. Add the pork shoulder and rub all over with the sugar and salt mixture. Put in the fridge overnight—no need to cover.

1 medium-sized cucumber, cut in half lengthwise and sliced kimchi (we recommend Good Bugs Kick Ass Kimchi or their Ginger Ninja) Korean fermented chilli sauce (recipe below)

The following day:

coriander leaves

Preheat the oven to 180°C. Remove the pork from the dish leaving any remaining sugar and salt mixture on the meat. Discard remaining pan juices and wash out the dish.

Return pork, skin-side-up, to the dish and pour over the vinegar. Cover with a lid or baking paper and foil and put in the oven.

Cook for 2 hours, then uncover and cook for a further 1 hour.

lime or lemon wedges

Line a shallow baking tray with baking paper.

Remove pork from the oven and lift off the skin and put on the prepared tray. Baste the pork with the cooking juices and return to

KOREAN FERMENTED CHILLI SAUCE

pork crackling, cut into small pieces store-bought Chinese bao buns, steamed, optional Fill the lettuce leaves with shredded pork drizzled with the warmed meat juices. Top with cucumber slices, kimchi, chilli sauce and coriander leaves. Drizzle with lime or lemon juice and top with crackling. Or fill into bao buns.

Have plenty of napkins for your hands.

vegetable oil and water to thin Combine the gochujang, miso paste, brown sugar, vinegar, sesame oil and sesame seeds in a small bowl. Finely grate the fresh ginger straight into the bowl. Mix well, adding a little vegetable oil and a splash or two of cold water to thin to a sauce consistency.

Use sauce straight away or keep well covered in the fridge for 2–3 days.

DID YOU KNOW? Gochujang is an essential ingredient in Korean cooking and is made from red chillies, glutinous rice and soybeans.

Traditionally made at home but now available commercially, look for a tub of the hot pepper paste in Asian supermarkets or at your local supermarket.

If they are not stocking it then chat to them about doing so.

MAKE YOUR PLATTER SHINE THIS SUMMER With our award winning cheeses, proudly made in the Waikato.

AVA I L A B L E AT A L L G O O D C H E E S E STO R E S  

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Homemade Pita Bread with Fermented Pesto Pita bread is fun to make—you can roll your own dough then pop it on the barbecue hot plate to cook. I pulled this recipe from The Sunday Life magazine in the Melbourne Age many years ago—so long in fact that the paper is very discoloured. I have changed the method to the way I prefer to make yeast breads.

Makes 12 large pita bread

1 tbsp sugar 1½ tsp active dried yeast 375ml warm water 4 cups (500g) plain flour or use bread flour 2 tsp salt ½ heaped cup (100g) fine semolina 1 tbsp olive oil, plus extra for brushing Good Bugs fermented pesto for topping Put the sugar and yeast in a small bowl and pour in about 75ml of the measured warm water. Leave in a warm place until frothy (about 5 minutes).

Sift the flour and salt into the bowl of an electric mixer fitted with a dough hook. Add the semolina, oil and remaining water along with the frothy yeast mixture. Knead for about 10 minutes until the dough is smooth. You can also knead by hand if you don’t have a mixer, it’s very therapeutic.

Tip dough out of the bowl then lightly oil the bowl to prevent sticking during rising. Return

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dough to the bowl and turn over to oil the top surface of the dough.

Cover bowl well with a clean tea towel and leave in a warm place until the dough doubles in size (about 1 hour).

Tip dough out onto a floured bench and knead for a further minute. Cut the dough into 12 even-sized pieces. Cover pieces with a tea towel to prevent them from drying out and again keeping everything warm.

Heat a barbecue hot plate or a heavy-based frying pan over medium-high heat. Lightly brush with oil to prevent sticking.

Start by rolling a piece of dough into a thin round pita bread shape. Prick pita bread well with a fork then put on the hot plate or in the hot pan. Cook on each side until lightly browned. Repeat with the remaining pieces of dough, stacking pita bread on a clean tea towel and putting a small piece of baking paper between each one.

Serve pita bread spread with a little fermented pesto.

Tips – your first pita bread will be the test to see if you have rolled the dough thin enough to give you the traditional pita bread shape.

Store any extra pita breads in the freezer—make sure they are well wrapped.

GREEN COLESLAW WITH FERMENTED PESTO VINAIGRETTE 1 tbsp lemon juice 4 tbsp extra virgin olive oil 1 tbsp Good Bugs fermented pesto salt and pepper GREEN COLESLAW 8 handfuls of very finely shredded green cabbage

2 handfuls of small green beans, sliced and lightly steamed or leave raw if picked fresh from the garden 2 handfuls of picked soft herb leaves, such as coriander, flat leaf parsley, a few snipped chives, a few mint leaves or sweet marjoram leaves To make the vinaigrette, put the lemon juice, oil, fermented pesto and salt and pepper in a screw-top jar. Shake well then check seasoning.

To make the coleslaw, put the cabbage, green beans and herb leaves in a serving bowl.

Drizzle over enough vinaigrette to moisten and gently toss to combine.

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

The Good Life IN GORDONTON WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

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Wayne Good paid one dollar for a small wooden cottage in Auckland last year and many months later it is at the heart of his new enterprise at Gordonton, near Hamilton.

Wayne is a trained chef, interior designer and intrepid traveller, the three strands— interior consultation, tours and culinary demos—tucked neatly under the umbrella of his business, Arkanda Living & Interiors.

Arkanda’s design studio operates in Cambridge, the culinary demos typically run wherever Wayne is, the tours are on hold due to the global coronavirus pandemic, and now there’s a fourth strand: a big corrugated-iron rural barn, selling French and English antiques and other period pieces.

The rustic barn is adjacent to the onedollar weatherboard cottage—Wayne’s new home—and a similarly relocated vintage school classroom. So with a lot of things happening in one green paddock, it’s best to start at the very beginning, when Wayne had the opportunity to develop a 1ha space on a Gordonton farm. He envisaged living on the property, refurbishing the existing barn for an antiques business, and running his cooking schools on site.

“I wanted it to be a country destination,

adding to Gordonton village’s other attractions.”

First he found his gold-coin home, a solidly built 1940s cottage with a terracotta-tiled roof, originally from Whenuapai Air Force Base, near Auckland. The cottage was in a housemover’s yard, in a sorry state, but he fell for its simple bones and small-is-beautiful charm. “With some houses, you just walk in, and you know [it’s the one]. I loved it. I saw its potential.”

The cottage was trucked to Gordonton (at a cost of $40,000) just before the nationwide coronavirus lockdown in March. The farm site takes full advantage of sunshine and rural views, and builderbrothers Jarrad and Garth Studer, of Gordonton’s IWIK Builders, started the revamp immediately after lockdown.

With Wayne’s design skills and the brothers’ building expertise—Wayne says the Studers are the best he’s known—the 80sqm two-bedroom cottage has been tastefully transformed. Walls were shifted to create a generous kitchen,

K I T C H E N TA K E OV E R K I T C H E N TA K E OV E R Presents

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dining and living space, new wooden-framed French doors were installed to complement existing wooden joinery, and decks have been built on the northern and western aspects.

Add Wayne’s carefully chosen vintage furniture, artwork, collectables and kitchen fittings to the mix and you get a pretty picture. He moved in at the end of October, the antiques barn opened in early November, and his sell-out Christmas cooking classes (300 bookings) were held in the cottage kitchen.

The next thing to tackle is the old school classroom, believed to be from Te Awamutu, but found in a house-mover’s yard at Horotiu.

It has a pitched ceiling, a solid wooden floor and its original blackboard. It will become the venue for Wayne’s cooking classes, but he’s leaving this refurbishment till next year. He’s hoping the premises will be used by other chefs and craftspeople as well.

Wayne is pleased with what he’s achieved so far, especially the rehoming of vintage buildings. “I’m really into recycling; it’s like my mission statement.” The antiques barn will follow this theme as well. The aim is to reuse and repurpose goods at affordable prices. The barn will also sell soft furnishings and homewares, plus outdoor furniture from English manufacturer Oxley’s, and herbs grown in the nearby greenhouse.

In lockdown, while the cottage and barn makeovers were on hold, Wayne planted groves of fruit trees, including citrus, feijoas, plums, peaches and apples. There is also an olive grove. He jokes, “Goodness knows what we’ll eventually do with all the fruit.”

He also helped milk cows on the farm during lockdown, and he built a (somewhat crooked) fence. He’s recently acquired a friendly heifer calf named Beryl, who will be joined by Bernie, a young steer. The new pets continue a ‘B’ naming convention that includes Basil, the Jack Russell terrier, and Bobby, a retired working dog.

Nowadays, when the work is done, you’ll likely find Wayne “out west” on his deck, watching the gloriously fiery Gordonton sunsets, and soaking up his new life in the country.

Arkanda Living & Antiques, 128 Whitikahu Road, Gordonton, open Friday, Saturday, Sunday, 10am–4pm, ph 021898909.

Arkanda Living & Interiors, 3 Empire Street, Cambridge, open Wednesday–Friday, 10am–2pm, Saturday 10am–1pm.

Wayne’s multitasking extends to development of the grounds, and he has worked on a plan with Anna Sinclair. There will be plantings of lavender and wildflowers, with the farm’s mature plane trees and kahikatea stands providing a green backdrop to the enclave.

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GROWING YOUNG MINDS WORDS VICKI RAVLICH-HORAN

When I was at school there was a lot of pressure to decide what you wanted to do when you grew up, yet very little to help you decide. The closest we got to real life lessons where theory in class could be put into practice was with the Young Enterprise programme. I think suggesting we make wine would have been a tough one to swallow for my economics teacher!

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This though is exactly what students at St Peter’s Cambridge have done, releasing their first vintages, 2020 Blue Ruru Pinot Gris and Rosé earlier this year.

Work on the wine began over five years ago with a student keen to learn more about viticulture. The question was asked, why on the schools 113 hectare working farm was there no grapes? It has cows, bees, lavender, corn …

Why indeed was the response. One-hundred and sixty vines were kindly donated from the Thorp Family of Sunrise Nurseries in Gisborne and planted over .1 of a hectare, making up the school’s

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F E AT U R E

very first vineyard. Teacher Mike Kilgour says the vineyard “gives students authentic learning experiences ... The wine is a bonus and is made off-site to be used in promotions and thank yous as the principal sees fit.”

Students from across curriculums and years had a hand in the creation of the first vintage from Year 9 and 10 Ag/Hort Science students pruning vines to science classes measuring the brix (sugar) content of the grapes. Talented design students developed the name and labels—Ruru being a nod to the St Peter’s Owl which represents higher wisdom, learning and inner knowledge.

Excitingly 1.4 tonnes of grapes were hand picked by staff and students early in March before being delivered to Volcanic Hills Winery in Rotorua.

Here, winemaker Brent Park turned the students’ work into the school’s first vintage. Brent says, “The project was interesting for us as no other schools in the region (that we are aware of) have a viticultural angle.”

Brent goes on to say “Cambridge is not known for grape growing due to its weather patterns and as such, whilst Mike (and the students) have done a great job with the vines, some of the varietals struggled to ripen, making the winemaking somewhat more challenging.”

Brent says he is “looking forward to working with St Peter’s again next year with a vision of receiving a larger harvest in 2021 and being able to return more finished wine to the school”.

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St Peter’s Executive Principal Dale Burden says, “Being able to deliver an authentic learning experience for our students, from planting of the vines through to harvest and producing, is an opportunity we are excited to offer our students.”

While this Christmas Dale and a select few will be toasting the year with a glass of Blue Ruru, in 2022 they will be able to do the same under a St Peter’s Christmas Tree as another student-led initiative comes to fruition.

Like the creation of the school’s vineyard, Owl Trees was the brainchild of a student who, along with fellow Agribusiness students and teacher Rebecca McGuire, presented the concept to the management of St Peter’s and Owl Farm. Subsequently, .4 ha of sloping land vacant to Owl Farm has been planted with radiata pines that will eventually be sold as Christmas trees.

Owl Trees is an example of how St Peter’s Agribusiness students are encouraged to investigate environmentally sustainable PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

concepts, something that is at the forefront of any primary industry business. Old carpets from the school were innovatively used as weed control, while old milk containers protected the young seedlings from rabbits. Year 9 to 13 students used the venture to gain marketing and accounting skills. They need to ensure the businesses make a profit, which are then ploughed back into the Agricultural department.

But it’s not just wine and pines, the school has a lavender patch with 80 lavender plants from which their essential oil is extracted.

Most recently they planted 10,000 sweet corn seeds and expect to pick approx. 15,000 cobs to sell to students, parents and staff in early February next year.

Find out more about these and other programmes at St Peters Cambridge at www.stpeters.school.nz or visiting the school during their next Open Day on 12 March 2021.

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r e m m Su g n i l l i h C WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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Vanilla Ice Cream Making home made ice cream won’t save you money but it is worth it! An ice cream maker definitely makes it easier. You can either buy a standalone machine, or many food mixers have ice cream attachments as added extras.

If you don’t have a machine you can still make ice cream, it just takes a little longer. In an airtight container freeze the custard, but after a couple of hours pull it out and beat with a hand mixer. Return to the freezer, repeating the mixing every few hours until you are happy with the texture.

2½ cups cream 1½ cups full fat milk 1 vanilla pod or 1 tbsp vanilla extract with seeds ¾ cup sugar

VARIATIONS There are literally thousands of variations you can make using the base vanilla ice cream recipe. Here are just a few.

CHOCOLATE, BROWNIE AND CHERRY RIPPLE Using our vanilla ice cream recipe replace the quarter cup of sugar in the cream and milk mixture with 250g of chopped chocolate (I used Whittaker’s 50% dark). In the final stage of churning the ice cream, add in 1 cup brownie crumbs (I used a Volare brownie) and swirl in 1 cup of cherry sauce (I used Barkers Black Cherry, apple and vanilla compote).

8 egg yolks Place the cream, milk and a quarter of a cup of the sugar in a medium saucepan. Split the vanilla bean in half lengthwise and scrape in seeds, adding these and the pod into the saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat and let it sit for 10 minutes. Whisk egg yolks and remaining sugar in a medium bowl until pale. Gradually whisk in the warm cream mixture. Transfer the now egg and cream mixture back to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon. Cooking the custard too fast or not stirring will cause it to curdle.

STRAWBERRY ICE CREAM Using the vanilla ice cream recipe, hull and chop 500g fresh ripe strawberries. Puree them with a quarter of a cup of sugar then add this to the custard before churning. Stir in some freeze-dried strawberries just before freezing (I used Fresh AS, available from Vetro and Sweetpea Parties).

OTHER IDEAS

Remove the custard from the heat and allow to cool. I do this at room temperature, stirring it every few minutes and then when cool enough cover and place in the fridge. You can speed this process up by placing the pot in an ice bath and stirring every now and then until cold.

Raspberry, pistachio and rose

Once the custard is cold, churn it in an ice cream machine according to the manufacturer's instructions then transfer to a 1.2 litre container, cover and freeze.

Chocolate caramel swirl

Blueberry Raspberry & meringue

Finally bringing fresh hot Pretzels to your kitchen certified organic

vegan

fermented sourdough

www.thegermanbakery.co.nz 54a Seddon Street, Waihi & at Waikato Farmers’ Markets

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Ice Cream Summer Pudding 500g frozen mixed berries

¼ cup sugar

¼ cup sugar

8 egg yolks

2 cups water

1 chip raspberries

1 large loaf Volare Brioche

Berries to serve 1 chip fresh raspberries

FOR THE ICE CREAM

1 chip strawberries

2½ cups cream

1 chip blueberries

1½ cups full fat milk

1 tbsp sugar

250g white choc Place the frozen berries, sugar and water in a small pot and bring to the boil. Simmer gently for 10 minutes then take off the heat and allow to cool. Once cool, strain to separate the juice from the berries.

Line a 20cm dome cake tin with either cling film or strips of baking paper. This is really just to help you ease the pudding out.

Cut the brioche into approx. 14–16 even slices, then remove the crusts. Dip the bread into the berry juice and line the dome with it, saving 4–5 pieces to finish it once filled with ice cream. Spread drained berries all over the bread.

Make the ice cream based on the vanilla ice cream recipe but replace the sugar from the cream mixture with 250g of chopped white chocolate.

Once the ice cream has churned, mix in 1 chip of the raspberries then pour into the bread-lined tin.

Working quickly, dip the remaining bread in berry juice and cover the ice cream completely so you have a complete dome. Freeze overnight.

To serve, hull and cut strawberries in half. Mix these with raspberries and blueberries and a tablespoon of sugar.

Allow to sit at room temperature for an hour.

Remove the pudding about 10 minutes before you want to serve it. Invert onto your serving dish and decorate with the fresh berries.

This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare).

You could also use a Christmas Panettone (available from Vetro).

Filled with gorgeous white chocolate ice cream and served with fresh berries, it is a real showstopper that will easily feed 20 people. Make it ahead of time for an easy dessert at your next big BBQ.

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Funky ice cream scoop, which is also handy for making the perfect size cupcakes and biscuits, available from www. sweetpeaparties.co.nz along with little ice cream cups, funky sprinkles and so much more.

Do It Yourself Ice Cream Sundaes Whether it’s with homemade ice cream or store bought, with a variety of toppings you have a fun activity and decadent dessert.

TOPPING IDEAS

Fresh fruit Marshmallows Chocolate pretzels Honey roasted peanuts Brownie or cookie crumbs Sprinkles

CHOCOLATE SAUCE

cashews)

200g chocolate, chopped

250g butter

1 cup cream

1½ cups sugar

Place the chocolate and cream in a small pot and gently heat, stirring often. When the chocolate is completely melted, stir well to combine and serve.

Combine butter, sugar and golden syrup in a medium saucepan. Stir over a gentle heat until butter has melted.

Store leftover sauce in an airtight jar in the fridge for about a week. Simply reheat or warm before serving.

Turn up the heat and bring the mixture to the boil. Boil uncovered for about six minutes until a dark golden-brown colour and the hard crackle stage (or 150°C).

CARAMEL POPCORN

Pour the caramel over the popcorn and nuts.

When cooled and set, break into pieces. Store in an airtight container.

Whipped cream 5 cups popped popcorn 1 cup lightly salted and roasted nuts (I like

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½ cup golden syrup

Frozen Tiramisu

1 packet or 24 savoiardi biscuits* 1 cup espresso coffee 1 cup Kahlua 1 litre vanilla ice cream 1½ cups cream, whipped 50g chocolate shavings

Line a 23cm x 13cm loaf tin with baking paper.

Mix the coffee and Kahlua together. Dip half the savoiardi biscuits (one or two at a time) in the coffee mixture and place on the base of the loaf

tin. Layer half the ice cream on top before dipping the remaining savoiardi biscuits in the coffee and layering over the ice cream.

Finish with remaining ice cream, cover and freeze overnight.

Just before serving, remove from the tin, and top with whipped cream and chocolate shavings.

I love tiramisu and this version is not only perfect for the summer but a lot easier! Plus, if you don’t finish it in one sitting, it will keep in the freezer for another day.

*Pick these up at good food stores like Vetro

REDUCE & REUSE REWARDING THE REUSER AT

112 Third Ave, Tauranga | 0800 578 2832 | www.excelso.co.nz excelsocoffeenz

excelso_coffee

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TAKE US c you this summer

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RECIPES

Recipe Page 59

BBQ SEASON RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

My secret to a great BBQ is good quality meat and lots of delicious salads and sides. The better quality the meat the less you need, as it will shine. Add in some interesting salads using beautiful in season produce and you will impress without breaking the bank.

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BBQ PORK RIBS WITH CHARGRILLED CORN & ZUCCHINI SALAD Back in my university days, I worked in a Tex Mex restaurant that served the best pork ribs. From then on, every rib experience is measured against these and sadly most don’t live up to expectations. There are a number of reasons for this, namely the poor-quality ribs to begin with and the cooking method.

I believe to get fall-off-the-bone, melt-in-the-mouth ribs you need to cook them slowly first. Some people do this by simmering them in a stock, but I have found this is often too harsh and the best results are in a low (130°C) oven.

Then once precooked you can slather them in your favourite sauce and sear them on the BBQ for some down and dirty lip smacking, finger licking ribs.

I used St Louis pork ribs, which are cut from the belly of the pig giving you meatier ribs. They also have a layer of fat which adds lots of flavour.

This is a favoured cut of low and slow BBQ fans as they suit beautifully a lovely, long, smoky cook.

PORK RIBS

BBQ SAUCE

1.5kg (approx. two racks) St Louis ribs 2 tsp salt

This basic BBQ sauce comes from the King of BBQ

1 tsp pepper

1½ cups tomato sauce

4 cobs of corn

2 tsp chopped thyme

½ cup water

¼ cup lemon juice

2–3 cups apple cider (alternatively you can use apple juice, chicken stock or just water)

½ cup apple cider vinegar

¼ cup olive oil

2 tsp ground cumin

1 tsp sugar

1 tsp paprika

pinch salt

¼ cup white vinegar

pinch ground black pepper

Pat the ribs dry and rub all over with the salt, pepper and thyme.

Allow to sit at room temperature for an hour before placing in a large oven tray with 2 cups of cider. Cover loosely with foil and cook at 130°C for 3–4 hours. After 2 hours check and add more liquid if needed.

Once the ribs are cooked, remove them from the oven and allow to cool.

Generously slather the cooked ribs with the BBQ sauce and cook fat side down first on the BBQ until warmed through and golden. Slice the ribs down the bone and serve with more BBQ sauce.

1/3

cup brown sugar

CHARGRILLED CORN AND ZUCCHINI SALAD

4–5 zucchini

½ cup basil

1 tsp salt

½ cup mint

1 tsp pepper

½ cup chives

Place all the ingredients into a small pot and heat. Bring to a simmer and then take off the heat.

Cut the zucchini on the angle into 1cm thick slices. Husk the corn and chargrill both on the BBQ. Allow to cool.

In a large bowl whisk together lemon juice, olive oil, sugar, salt and black pepper. Roughly chop or tear the herbs and stir into the dressing.

Cut the corn into 2cm pieces and toss these and the zucchini in with the dressing and herbs. Serve on a generous platter at room temperature.

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TOMAHAWK STEAK WITH SALSA VERDE

This is a very impressive cut of meat and one you will be hard pressed to find at the supermarket. Basically, a piece of beef rib eye (or scotch fillet) with the rib bone still intact, you’ll find Tomahawk steaks at great butchers. Because the bone is still attached, a Tomahawk steak is often thicker than the average scotch fillet, so you need to take this into consideration when cooking it.

TIP – remove the steak from the fridge at least 30 minutes before cooking.

1 Tomahawk steak will feed 3–4 people.

To cook the steak, season liberally with salt and pepper as the BBQ or a cast iron griddle pan is heating up. Sear the steak in a very hot pan or BBQ for 3–5 minutes on each side depending how you like your steak.

The key is a VERY hot pan or BBQ and only turn the steak once, so you get beautiful caramelisation.

Once seared, place in a hot oven (200°C) for 5–10 minutes (again depending how you like your steak). Remove from the oven and rest for 5–10 minutes before slicing and serving with the salsa verde.

SALSA VERDE

1 cup coriander 1 cup parsley 1 tbsp Dijon mustard 1 garlic clove 1 anchovy fillet 1 tbsp lemon juice 3 tbsp pinch of salt Place all the ingredients in a blender or food processor and blend until smooth. Place in a glass jar and store in the fridge for up to a week.

#wildaboutflavour A fusion of delectable flavours in the heart of downtown Rotorua 1296 Tutanekai St, Rotorua, 3010 | P: 07 282 2090 www.scoperotorua.co.nz

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IMAGE BRYDIE THOMPSON

ANI M AL I NSTI NCT WORDS VICKI JONES

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ART

particular by the uniqueness of what he sees in his surroundings or farm animals he finds interesting. “Every animal has its own personality,” Clint observes.

Clint’s early pieces were more realistic in style, created using acrylics on canvas, but a series of animals in a unique style Clint has dubbed ‘rural pop-art’ has really got him some attention.

“I want to create artworks that are something different, and that are in a style that is unique to me but with a bit of Kiwi flavour we can all relate too,” he explains. “I’d always been inspired by the likes of Warhol and Picasso with their use of colour and shapes, but now there are also many artists on social media whose work inspires me to be myself.”

Clint was recently due to exhibit his work at the Cloud, on the Auckland viaduct for The Auckland Art Show but with Covid restrictions this led to an unexpected twist and the show became an online only event.

Being able to do what you love every day is a goal that many never quite achieve. Being able to define your passion or dream is often just as hard. Artist Clinton Christian feels his animal instincts have finally kicked in and he has been brave enough to pursue his true passion.

At the start of 2018, gratefully supported by his family, he left his career as an architectural designer to focus full time on his passion for painting. Something that had been predominately neglected for over 20 years. Clinton, known as Clint©, is now developing a keen group of followers for his unique artistic style, exhibiting and selling across the country.

“Art was my A+ subject and passion at school, but for me it wasn’t really encouraged as a career pathway,” Clint explains. “I did go on to study Visual Arts after school but buying my first home had soon become the priority rather than art school.”

Clint entered the building industry and after beginning on the tools eventually was drawn to creating again by training and working as a draftsman. It was a job that allowed a degree of creative output but not enough to feed his passion for true artistic expression. “Too many straight lines!” he jokes.

“I was really disappointed at the time not to talk with the public about my art but as a result of going online it got wider interest across the country,” Clint recalls.

In fact, sales were well above his expectations with Clint finishing in the top 10 for sales of 147 artists at the show with his work heading for homes from Auckland to Timaru, including the mayor’s chambers in Westport.

Looking to the future, Clint is happy to be continuing to do what he loves, happy that others get joy from his work. “My style is evolving and I’m always trying to do something a bit different, to create my own identity as an artist,” explains Clint. “I look forward to the time when someone sees one of my works and says, ‘Oh, that’s a painting by Clint©, isn’t it?’”

Clinton Christian’s work can be seen at The Mandarin Tree Gallery in Gordonton and galleries across the Waikato, including Waihi Beach Gallery and Rivet in Raglan.

Alternatively, you can follow Clint’s journey on Instagram@clintc.artist or Facebook @Cc’d

It was not until a series of personal life events, including the passing of his mother, that Clint decided that he needed to follow his heart, even though it meant taking a huge step backwards financially.

“It was like I flicked a switch,” Clint explains. “It probably looked like a mid-life crisis, but for me it was like I just knew what I was born to do.”

He set himself a target of six months to try full-time painting, see how it went and then reassess. Allowing time to build himself a studio on his rural Waikato property, just north of Hamilton, the trial period was extended a bit but, by the end of the year, he was well and truly underway with private sales and commissions.

Yet to exhibit in a gallery, Clint remembers taking a piece to Claudia at The Mandarin Tree gallery in Gordonton Village and telling her he wanted to be an artist. “Her response was ‘you already are’ and she soon suggested a solo exhibition.” Eight weeks later Clint’s first exhibition was a great success, and he continues to exhibit at the Mandarin Tree gallery.

Early and recent works have largely focused on nature, inspired in

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Stuck Together WORDS VICKI RAVLICH-HORAN

Recipe on Page 64

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NOURISH

Sarah’s first book Coming Unstuck was, as she put it, “the outlet I needed to share the experience of the aftermath of my marriage break-up, sharing the recipes I cooked for the friends who listened to me, hugged me and let me fall apart in their living rooms. To show my gratitude to the people who gave me diversion, love and patience until I could gather myself to carry on. I wanted to talk about the process, and my way of showing love through cooking, in the hope that both the recipes and words would resonate with others experiencing similar”.

Long time friend of Sarah’s Jeanette Hayes says, “In Coming Unstuck, Sarah generously and openly shared her heart, her dark times and the healing power of cooking.” Yet, in her now trademark honest way, Sarah says, “Life goes on,” and in this, her new book, Stuck Together, Sarah illustrates how food, like life, is a journey.

While food can be a comfort when we are down it is also the centrepiece for our celebrations and memories.

She describes it as “a stuck together papier mâché of reasons to celebrate life. Among these pages are many of my favourite recipes, the dishes I have made during a couple of short-lived dalliances, those I have imagined cooking for a long-term lover, and others that I have whipped up for a multitude of dinners with new and old friends”.

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REVIEW

“I’m never going to be the poster girl for healthy living,” admits Sarah. “I love chocolate, cheese and whisky way too much for that.”

This mix of honesty, true love of food and exceptional talent is one of the reasons I love Sarah Tuck’s work. Yes, I’m putting my hand up as a fan girl. I was very excited when Sarah became editor of Dish magazine and even more so when I heard she had another book out.

And Stuck Together doesn’t disappoint. From the gorgeous photography and styling to the handy tips on entertaining friends, this book has a genuine quality about it many lack. There’s a chapter with her all-time favourite recipes from Dish including her gourmet Mac n Cheese and beef cheek and pancetta pies to name but two.

Sarah’s recipes are hearty, inviting but not overly complicated, a formula that has made her such a successful recipe writer and why this book will become well-thumbed in anyone’s collection—mine’s that way already!

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PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

Rhubarb, Raspberry and Rose Water Trifle With Pistachio Praline ROSE WATER LIQUEUR SYRUP

You will need a big bowl for this one — around 2.5 litre capacity. And yes, it does taste as good as it looks.

800g rhubarb, washed, trimmed, chopped into 5cm lengths

3/4 cup water

2 tbsp rose water

1/4 cup vanilla Galliano

For the roasted rhubarb, preheat the oven to 180°C. Put the rhubarb in a roasting pan in a single layer and sprinkle with rose water, sugar and water. Roast for 15–20 minutes until soft but not mushy. Fold through the raspberries and leave to cool in the pan then drain off and reserve the rhubarb juices.

3 tbsp caster sugar

reserved rhubarb juices

SERVES 10 ROASTED RHUBARB

1/3 cup caster sugar 1 tbsp rose water

2 tbsp water 1½ cups fresh raspberries

PISTACHIO PRALINE

1 tbsp water MASCARPONE CUSTARD

1/2 cup caster sugar

3 eggs, separated

1/2 cup pistachios

1/2 cup plus 2 tbsp caster sugar 1 tsp vanilla bean paste 400g mascarpone 200ml cream

TO ASSEMBLE

300g trifle sponge 300ml cream Persian fairy floss

Stuck Together, published by From the Kitchen, RRP: $65.00

For the custard, in a mixer whisk the egg yolks, 1/2 cup sugar and vanilla bean paste until really thick and pale, about 5 minutes. Add the mascarpone and beat to combine.

In a separate bowl whisk 2 of the egg whites with the remaining 2 tbsp sugar until they hold soft peaks. Whip the cream to soft peaks. Gently fold the egg whites into the egg yolk mixture, then fold in the cream.

For the syrup, put the water, sugar and rose water in a small pot and bring to the boil.

Simmer for 5 minutes, remove from the heat and pour into a jug to cool. Once cool, add the vanilla Galliano and the reserved roasted rhubarb juices.

For the pistachio praline, line a small baking tray with baking paper. Whisk the water and sugar together in a medium pot. Cook over a medium heat for a few minutes, whisking as the sugar dissolves, then brush any sugar on the sides of the pan into the water with a pastry brush, and don’t whisk again. The sugar will go through several stages: first it will dissolve, then become white and crystallised, and finally it will start to turn lightly golden and liquid. Gently swirl the pot at this stage to encourage even cooking. Once it is an even light golden colour (similar to honey), pour it out on to the prepared tray and immediately sprinkle with pistachios. It is viciously hot and will continue to darken in colour even once poured. It doesn’t take long to cool, then smash it into large pieces with the end of a wooden spoon or rolling pin and/or blitz in a food processor to your desired texture; from large and chunky to a golden powder.

To assemble, slice the trifle sponge into fingers. Line the base of a bowl with sponge fingers, then spoon over some rose water liqueur syrup. Place a layer of rhubarb and raspberries on top. Plop a layer of mascarpone custard on top and smooth out then repeat with another layer of sponge, syrup, rhubarb and raspberries and custard.

Cover with plastic wrap and chill for at least 8 hours or overnight. Just before serving, whip the cream and fully cover the final mascarpone custard layer. Garnish with praline and fairy floss.

Volcanic Kitchens

A further collection of recipes, stories and photographs

In 2012 Gerhard and Henrietta Egger released Volcanic Kitchens which went on to be a best seller and winner of Best Photography Cookbook in New Zealand and a finalist at the Gourmand World Cookbook Awards.

Eight years on this husband and wife duo have gathered together another collection of recipes that beautifully reflects not just Rotorua’s community but New Zealand. While reflecting the community, this book, (Volcanic Kitchens – A further collection of recipes, stories and photographs) is also giving back, and not just in the sharing and treasuring of our food and traditions, but as a fundraiser for some great local organisations like Rotorua Community Hospice.

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Inside, along with recipes by celebrities like Wayne (Buck) Shelford, Sam Kane and Sarah Walker, there are those tried and tested dishes from the likes of Honor Vercoe from Owhata Marae and the folk at Rotorua Women’s Health League.

Major events from Matariki to Diwali feature along with the images and stories of those that celebrate these. All this is interspersed with stunning photography by Gerhard that remind us how lucky we are.

Available in all good book shops nationwide or www.volcanickitchens.co.nz Volcanic Kitchens is also being sold in Rotorua as a fundraiser for The Rotorua Community Hospice. To support Hospice please purchase online rotoruahospice.co.nz

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SHARED KITCHEN REAL FOOD FROM SCRATCH

Julie Biuso and her daughter Ilaria launched their website Shared Kitchen a few years ago and this book of the same name puts their best recipes into print. “We’ve put our favourites in here, our ‘best-evers’,” says Julie.

Like their website, the emphasis is on showing how to achieve food that looks as good as the picture—in this case beautifully shot by award winning photographer Manja Wachsmuth. The extensive recipe notes that Shared Kitchen fans have come to love, ingredients alternatives for those less common items, and a seven-page glossary further enhances the book.

Shared Kitchen is Julie’s 17th cookbook. Trained at Le Cordon Bleu in London, where she also taught, Julie has cooked for prime ministers, ambassadors and even the late Luciano Pavarotti.

Her career has spanned magazines, television and radio as well as her own cook school. Ilaria grew up helping her mother and they clearly share a love of food.

Led by what’s in season, mother and daughter have a way of creating delicious meals with a focus on those you’ll enjoy every day. “This”, Julie says, “is the sort of food we eat most nights and which we love to share with family and friends.”

Shared Kitchen published by Bateman Books, RRP $39.99

BEST COFFEE IN TOWN! C E L E B R AT I N G 10 Y E A R S .

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EVENTS KATIKATI AVOCADO SMASH COMPETITION Check out the competing dishes at cafes in Katikati from 28 November–4 January. www.katikatiavofest.co.nz TAURANGA FARMERS MARKET Shop Local, Support Local - Shop at the Farmers Market first!

Saturdays 7.45am to 12noon Tauranga Primary School, 26 Arundel Street, Tauranga www.taurangafarmersmarket.co.nz TAURANGA TASTING TOURS Vilagrad Winery Sunday Lunch 17 January The Brantry Taupo Sunday Lunch 14 February (Valentine’s Day) Martinborough Winery Tour 18–21 March www.tastingtours.co.nz KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine.

Saturday 9 January, 11am-6pm Early bird tickets $25, otherwise $27 at the gate on the day. www.katikatiavofest.co.nz or at the Katikati Information Centre.

FIRST WE EAT The first of its kind in Aotearoa, ‘First We Eat’ is a fresh, multi-sensory festival experience in the Bay of Plenty that combines NZ’s leading musicians and culinary-creations by celebrity chefs, where guests will get to dine, drink and dance all day long.

Saturday 30 January www.firstweeat.co.nz

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GINCREDIBLE A three-day celebration of gin kicking off with a six-course degustation menu on the Friday night. Enjoy meeting the makers, gin masterclasses, great sounds and food.

12– 14 February www.bopginfestival.co.nz KITCHEN TAKEOVER Ready to go on another taste-tangling adventure? Kitchen Takeover – Atua Māori and the Taiao edition features celebrity chefs Karena and Kasey Bird.

25 February to 10 April Tickets range from $155 to $195pp www.kitchentakeover.co.nz HAMILTON GARDENS ARTS FESTIVAL HGAF is one of Aotearoa’s largest regional arts festivals. This vibrant outdoor festival showcases an exciting collection of the region’s creative community and a curated selection of national touring shows, predominantly staged within the magical setting of the Hamilton Gardens.

20–28 February www.hgaf.co.nz THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.

28 March Hamilton Gardens – Rhododendron Lawn www.thegreatpumpkincarnival.co.nz

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