Nourish Waikato Summer 2015 edition

Issue no. 22, Summer 2015

BLUEBERRY CHILLIN’ WITH

CHILLI

Country

COOL COFFEE

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

WAIKATO, NZ

NOURISH | issue 22

CONTENTS

Welcome There is nothing like the end of the year to remind us how quickly time flies. This time last year we welcomed the tiniest member of the Nourish team with the birth of my daughter, Zoe. Needless to say it has been a busy year, and as most parents will sympathise, one that has gone in a blink of the eye.

Have a happy and safe season from Vicki and the team.

This year also saw us put out an extra edition with our Festive Feasts bookzine. We had so much fun celebrating Christmas four or five times in the middle of winter that plans for another issue next year is in the pipeline. If you didn’t get a copy you might still be in luck by visiting the shop on our website.

Vicki Ravlich-Horan

To cap off the year, in October we were named finalists in the NZ Guild of Food Writers Culinary Quill for Publication of the Year.

This was a huge honour, especially considering the calibre of our competition!

And now it’s time to celebrate summer with BBQs (see pages 7-11 for all you need to know on choosing and cooking the best steak), fresh berries (see page 26-29 for gorgeous recipes using blueberries) and a little spice (page 20-23 sees us discover the virtues of chillies and some great recipes using them).

THE GUIDE TO OUR NEW RECIPE ICONS! GLUTEN FREE

VEGETARIAN

DAIRY FREE

EGG FREE

REFINED SUGAR FREE

TIME SAVING

VEGAN

NUT FREE

regular

04 05 06 12 37 52 49 54 55

Vic’s Pics

Pleasure before business.

The all-new Passat.

All-new Passat range from

$46,390

The all-new Passat is full of good ideas. Firstly, there is the fatigue detection system. LED headlights and dynamic cornering lights. Rain sensors and rear view cameras. But wait, there’s more. Colour touchscreen stereo with navigation – so you can always find your way from the beach to your work or home.

Ebbett Volkswagen

www.ebbettvw.co.nz

Brilliant Value

07 838 2949

CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections

Out and About

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Shona Reid, Kate Underwood, Melissa Spargo, Vicki Russell, Alan Mackay

Wine Column Farmers Market Beauty Local Art Scene Events Directory

Steak Out Blueberry Country Ember Lovely Bunch Raglan Town

recipes

10 13 16 20 26 33 38

CREATIVE DIRECTOR Bron Alexander from Folk Creative

Waikato News

features

08 24 30 32 40

EDITOR Vicki Ravlich-Horan

Pimp your Steak Cool Coffee Garlic Recipes Chillin’ with Chilli Blueberry Recipes Coconut Recipes Rouge Cafe

COVER IMAGE Shona Dey PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Sarah Brook ILLUSTRATIONS Bron Alexander, Tegan Furneaux, Rebekah Davenport, Paige Taplin ISSN 2324-4356 (Print) ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

NOURISH | news

NOURISH | spotlight

Vic’s Picks FEAST WAIKATO

GET REAL SAUCE

The Hamilton Gardens Arts Festival will once again host the region’s premier food and wine festival. In association with Waikato Food Inc, Feast Waikato will see glorious food and drink from the region’s best restaurants and producers set in the gorgeous surrounds of the rhododendron lawn at the Hamilton Gardens. Enjoy a day listening to great music, eating and drinking with friends and celebrating all the Waikato has to offer.

Got a fussy eater? Or perhaps your kids don’t eat anything unless it is smothered in tomato sauce? Sisters Melissa and Anna from Get Real Food have created a tomato sauce with no added sugar, in fact they have craftily snuck in some vegetables to add the sweetness, making it good in more ways than one.

For more information go to feastwaikato.co.nz

Go to their website for stockists and information on their other products www.getrealfood.co.nz

Waikato News OPENINGS

CONGRATULATIONS

Summer sees a flourish of new places to check out. Sky City continue to roll out their new dining space. See page 6 for fun had at the opening bash of The Marble Room and TapHouse.

Local butchers Magill’s Meats have recently swooped up a swag of awards, these include:

Pumice Food Group’s new restaurant Ember on the site of the old Pumice opened in early November, see page 30 for more details.

Supreme Award at the 2015 NZ Food Awards for their Slow-Cooked Pulled Hereford Beef, which also won the FoodHQ Chilled/Short Shelf Life Award.

The long awaited Volare Café in Garden Place quietly opened its doors a few weeks ago. Open 7.30am - 3.30pm Monday - Friday you’ll find great coffee along with a selection of delicious fresh sandwiches, cakes and other gorgeous baked goods you love from Volare.

A bronze for their Vandy’ Streaky Bacon at this year’s 100% NZ Bacon & Ham Competition.

Ebbett Volkswagen and Audi’s new building on the corner of Grey and Clyde Street is now complete along with its own cafe, Osten.

Open Monday - Friday 7.30am- 5pm and Saturday 8am-4pm.

GO WAIKATO

And 5 medals in this year’s Devro NZ Sausage Competition.

www.magills.co.nz

WE HAVE BOTTLES TO GIVE AWAY To win one simple email your details to info@nourishmagazine.co.nz with Get Real Food in the heading before Feb 1 2016.

PIE PUNK

It was either pavlova or pies, says Jeff from Domaine — and now Pie Punk — on his new venture. “And pies won me over,” he tells us. Kiwis love their pies so it was probably a good choice, but these are not your ordinary pies. “I wanted to create New Zealand comfort food to the highest standard using local top quality produce,” says Jeff.

SUMMER IN A GLASS I love Elderflower cordial!

I have it on hand in the fridge all year round to add a lift to poached fruit, but in the summer it comes into its own as a refreshing drink. Vicki from Dante’s Fine Foods in Cambridge says she loves it in a ‘Hugo’ with ice cubes, prosecco, soda water, lime and mint.

The pies have been a huge hit at Domaine at St Andrews (Golf Course) and at this year’s Home Show. Hand crafted and made by chefs with passion.

A website and Facebook page are on their way.

Grab a bottle of Addmore Elderflower cordial from Dante’s Fine Foods on Duke Street Cambridge or online at www.dantesfinefoods.co.nz.

In the meantime you can find the team at Alfresco Bites Market in Cambridge on Friday nights or Gourmet In the Garden on Sundays at the Hamilton Gardens.

Every year the Waikato chefs are over-represented in culinary awards and so it is no surprise one of this year’s Beef + Lamb NZ Ambassadors comes from our region.

Ashley Gray from Beef + Lamb NZ says their ambassadors are “chefs who have displayed exceptional culinary skills during the assessment period”.

And opening in late January the revamped Hydro Majestic, now in the capable hands of Lisa and Brett from River Kitchen, will reopen under the name Hayes Common.

This year Andrew Clarke from Victoria St Bistro was bestowed with this honour.

rouge

food • espresso • wine

CHEMICAL FREE HAIR COLOUR

Summer is here!

Join us for lunch or an afternoon wine in our sunny courtyard

HAMILTON’S MOST ECO-FRIENDLY SALON HAS MOVED. COME AND SEE US AT 564 VICTORIA STREET, HAMILTON

Open 7.30am - 4pm, 7 days closed public holidays

e/ info@engineroomhair.co.nz t/ 07 839 5000 www.theengineroom1984.com 564 Victoria Street, Hamilton page 4 www.nourishmagazine.co.nz

Empire St, Cambridge

07 823 9178

w w w.rougeempire.co.nz

page 5 www.nourishmagazine.co.nz

OUT AND ABOUT

THE LONG AWAITED OPENING OF EMBER

OPENING OF SKY CITY’S LOCAL TAPHOUSE

OPENING OF SKY CITY’S MARBLE ROOM

organic sirloin rump scotch fillet tenderised new organic new york STEAK OUT grassf eye fillet t-bone rump marinated porterhouse grilled rump sirloin scotch filletTen

THE NOURISH TEAM’S SOCIAL CALENDAR WAS FULL EVEN BEFORE THE SILLY SEASON ARRIVED!

VIC ALL GLAMMED UP FOR NZ FOOD WRITERS AWARDS IN WELLINGTON

THE AWARD WINNING BEVAN SMITH FROM NOURISH STAND AT THE RIVERSTONE KITCHEN AT WAIKATO HOMESHOW KITCHEN THINGS

<< THIS MONTHS WINNING PIC!

THANKS HOLLY. YOU WON A SUBSCRIPTION TO NOURISH FOR SHARING THE LOVE!

GET THE INSIDE SCOOP FOLLOW US ON INSTAGRAM

TAG & WIN! Tag is in your instagram post of you reading Nourish or recreating one of our dishes and be in for the chance to win a years subscription. @nourishmagazine 1 SUBSCRIPTION UP FOR GRABS EVERY MONTH!

page 6 www.nourishmagazine.co.nz

LET’S TALK GOOD STEAK!

From choosing the right cut to cooking it perfectly and then what to serve it with. We gather the experts and ask them to share their tips.

flash fried grassfe page 7 www.nourishmagazine.co.nz

steak 101

COOK THE PERFECT

Brad King, NZ Beef and Lamb Ambassador and owner of Falls Retreat and Bistro, gives us his top tips for cooking the perfect steak this summer.

Mike Vandy from Magills gives us the info on these prime cuts of beef.

Use a quality product. I recommend buying from your local butcher who can advise you on different cuts and even the source of the beef.

SCOTCH FILLET

Rather than oiling the BBQ or pan, brush the steak with oil and use a high burning oil such as canola, rather than olive oil (this can be used for finishing) — this will prevent it from sticking.

Bring the beef to room temperature before you start cooking.

Our most popular steak. Succulent, juicy and full of flavour. An open grained cut, with superb marbling, taken from the whole boneless eye of the rib. Scotch fillet is a versatile cut, ideal on the BBQ, pan fried or roasted whole.

Season well with freshly ground pepper and sea salt (you can’t beat Maldon!)

Cook the meat accordingly for the cut of meat and size. A rough guide for a 2cm thick piece of sirloin:

NOURISH’S TIP

RARE – 2-3 minutes each side MEDIUM – 4 minutes each side WELL DONE – 5-6 minutes each side

EYE FILLET The most tender of all steaks. Eye fillet is prized for its succulence and subtle beef flavour, full of natural juices. Cut from the whole eye fillet that runs between the short loin and sirloin. Always cook at room temperature, on a medium-high hot skillet or grill.

T-BONE STEAK The king of BBQ steak. A bone-in combo of porterhouse and fillet. Incredibly tasty, tender and rich. Always sure to impress, superb grilled or pan fried.

PORTERHOUSE, SIRLOIN OR NEW YORK STRIP STEAK Perhaps one of the tastiest steaks, and lends itself well to grilling. Porterhouse is a juicy and tender cut from the boned short loin. To enhance flavour and succulence, leave outside strip of fat on.

Searing ensures that the moisture is locked in! Turn the steak only once using tongs to ensure that it doesn’t dry out and juices are retained.

AT MAGILL’S WE SUPPLY ONLY THE BEST OF HEREFORD PRIME BEEF grass fed, locally raised and 21 day aged for superior flavour and texture.

Don’t overcrowd your pan or BBQ plate! This brings the cooking temperature down and your meat steams as oppose to sears.

Always let your meat rest properly — set it aside covered in foil for around 4 minutes to let the juices settle (which will help eliminate the plate becoming bloody when you cut into it).

ENJOY

PHOTOGRAPHY BEEF & LAMB NEW ZEALAND

WANT A COOKING QUESTION ANSWERED? Brad King is the chef and owner of Falls Retreat & Bistro in Waihi and a 2015 Beef and Lamb Ambassador. Each edition Brad will share his knowledge and expertise.

If you have a question or culinary problem you think Brad could help with please email info@ nourishmagazine.co.nz with Brad King in the subject line.

The 362 GRILLHOUSE RANGE is passionately handmade by Wild Country in Hamilton and will transform your salads and BBQs this summer!

POP IN AND SEE US OR SHOP ONLINE

RUMP STEAK A great all-rounder! Typically leaner, with a full beef flavour. A less tender cut, but big on taste and value for money, cut across the whole primal. Pat dry, sear and pan fry quickly on a medium-high heat, allow to rest after cooking.

steak

81 B, Jacobs St, Te Awamutu

magills.co.nz

07 827 3354 | 63-61 DUKE ST, CAMBRIDGE page 9 www.nourishmagazine.co.nz

DANTESFINEFOODS.CO.NZ

PIMP YOUR RECIPES Megan Priscott | PHOTOGRAPHY Tracie Heasman

steak

Steak is a crowd pleaser, an easy “go to” meal. We have discovered the “OP Rib”; it is a big 600–900g scotch with a rib still attached. It is perfect cooked medium rare on the chargrill or BBQ and sliced at the table for 3–4 adults.

Ask your butcher for an OP Rib, or we can get one for you at RedKitchen. We serve with rosemary roasties, rocket and a drizzle of a good balsamic glaze, or any one of the following recipes.

I have made a few recipes to help turn your steaks from simple to spectacular. None of these recipes are new, but each one has a tip or added ingredient that takes it to the next level. Butter is back at number one on the health charts; add any number of flavours to keep on hand and you’re able to pimp your steak without notice. My new favourite is black garlic butter, but try smoked paprika and parsley, or garlic and cracked pepper.

CARAMELISED ONIONS

TIP

These caramelised onions are a perfect side to have on hand, they are tasty with a steak or sausages, and if you still have an affiliation with the 80s, dare I mention the rissole (we now call it the Paleo Burger).

Cook your steak in a hot frypan, leaving it quite rare. Let it rest in the pan for 10 minutes and then take it out and put aside. Use the juice left in the pan and add cream, cracked pepper and salt to it, reduce down.

In another hot pan, sear your steak for 30 seconds on each side, plate, pour over the sauce and eat with a nice Pinot Noir.

8 white onions thinly sliced 2 tbsp oil 20g butter ⅓ cup brown sugar ⅓ cup vinegar salt Heat the oil and butter in a saute pan.

Add the onions and salt and fry till golden. Scrape the brown caramelised yumminess from the bottom of the pan and keep frying.

This step is very important as you want to have the onions really dark without burning them. Keep scraping from the bottom and frying till your onions are dark and caramelised. This step takes approx 15 minutes.

Add the brown sugar and vinegar. Cook for a couple of minutes just till the flavours incorporate, check the flavour and add more sugar or vinegar as desired. Let rest for 10 minutes and this is now ready to serve.

The onions also last for three weeks in the fridge.

MUSHROOM SAUCE TO DIE FOR

BLACK GARLIC AND THYME BUTTER My dad is sooo plain when it comes to food. I really should share more of his habits with you, so you can all have a good laugh. I tell him this butter is caramelised onion butter, otherwise he would not touch it, but he loves this. I make my flavoured butter in a roll and slice a bit off each time we have steak at home. It seems a bit rich, but I find the red wine balances that!

250g softened butter ½ tsp salt 8 cloves black garlic You can use a cake mixer for this, or just a bowl and wooden spoon. Add the butter to a bowl and whip till soft and creamy.

Chop the salt and black garlic finely leaving just a few chunks.

Gently fold the garlic and butter together so it is not entirely mixed and you have a bit of contrast with the black garlic and butter.

Shape into a log on some cling film, and gently roll it over like sushi.

Twist the ends and keep twisting as this will shape your log, making it round and full and the end fairly flat.

The porcini crema is the wow factor in this sauce, it is a Sabato product and available from RedKitchen. I also top this sauce with thinly sliced pan-seared shitake mushrooms. When you add the cream you can also add any juices that have escaped the steak.

Pop into the chiller to set for 12 hours. Once ready this is good to slice as you need it and will last for three weeks as long as it is covered.

200g mushrooms

I am now going to have to glue these two pages together, so when dad reads Nourish my butter trick is not revealed.

1 onion sliced 50ml olive oil ¾ cup cream 2 tbsp porcini crema salt Heat the oil in a pan and once hot add your onions and then mushrooms.

Note: you can also make this into ice cube trays or chocolate moulds if you want some fun shapes, this will only take a few hours to set.

RedKitchen 51 Mahoe Street Te Awamutu www.redkitchen.co.nz

OPEN 7 DAYS | THURSDAY AND FRIDAY NIGHT FOR DINNER AND PRIVATE FUNCTIONS

Once the mushrooms are nicely browned and cooked, add cream, salt and porcini crema.

Stir till the right consistency, check the seasoning and serve.

page 11 www.nourishmagazine.co.nz

NOW OPEN

SUNDAYS

NOURISH | recipes

NZ WINES SHINE

We don’t know how lucky we’ve become.

In the land of plenty we have two absolute star international wine varieties that I am certain we take very much for granted.

Sauvignon Blanc has been the backbone of our wine industry since it hit the international spotlight over 30 years ago. Pinot Noir has emerged with its own star quality over the last 20.

Internationally we are the best producers of the former and a very close third, nearly second with the latter. I’d go as far as to say we produce some the best value Pinot Noir on the planet.

a food and wine festival for the Wakato

SUNDAY

28 FEBRUARY

2016 feastwaikato.co.nz

Both varieties become so special when made in New Zealand due to our unique growing conditions: hot days and the cool nights in autumn finish off the grapes almost perfectly. The amazing thing is the consistency of our wine vintages year to year.

What we really don’t fully understand is how the wine styles have developed as the vines have matured. As vines age the characteristics of the area they are planted in become more and more evident.

When New Zealand first started to excel with the Sauvignon Blanc, differences from region to region were clearly evident, while the interregional variations were much harder to pinpoint. As the vines have got older there has been an evolution of variations as the grapes grown show their individual characters, which are for the most part dictated by the soils, climate and viticultural practices of where they are planted. The classic example of this individualisation is the Saint Clair Block series.

Saint Clair make 10 different Sauvignon Blancs from Marlborough, each with its own character.

The characteristics of each can also vary from vintage to vintage depending on the weather conditions of that year. Other producers use this dynamic, created by the difference between vineyard sites and vintage conditions and are able to produce different and interesting wines under the Sauvignon Blanc banner.

We are so used to the grape that is under our nose we may have become guilty of seeing them like a kiwifruit: once you’ve tried one you’ve tried them all.

I recommend trying a few different ones from the outstanding 2015 vintage (price points, producers and styles). Be prepared to be charmed as you might just be drinking the best summer white the world has seen.

Pinot Noir has also shown character development as the vines have got older. Central Otago, for all the glamour surrounding the name, has always shown major sub-regional differences with Pinot Noir e.g., Bannockburn, Bendigo, Cornwall, Gibbston. Now the grapes have been in the ground 25 plus years, these sub-regional differences have become clearer. Two vineyards side by side can produce very, very different wines even before the winemaker gets involved.

FOOD MATCHES Sauvignon Blanc: Great pre-dinner wine with a platter of wonderfulness. From the simple to the elaborate.

chop chop TAKE STOCK

Great with seafood: mussels off the BBQ or crayfish straight from the sea. Any fish food dish that is bright and zesty. Tuatua freshly opened on the BBQ is superb.

Pinot Noir:

Nice buns

The perfect summer red. Smoked meat, mushrooms, game. Great with salmon, freshly baked or smoked. Also superb with duck. Go quackers on it.

Henry Jacobs | primovino.co.nz

COOL COFFEE

RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN

Coffee Velvet

Coffee Panna Cotta

Cold brew produces a sweeter, less acidic drink which, certainly in the summer months, delivers a satisfying coffee flavour but in a new, refreshing format. Glen from Rocket says single origin coffees specifically roasted for filter methods of brewing are the best place to start for cold brew coffee. Rocket have a constantly changing range of single origin coffees available online or from the roastery, so get online or visit them to start experimenting and discover which ones you love.

Interestingly, cold brew, a fairly new entrant on our coffee scene, is a method that has been popular since the 1600s in Japan, a nation not commonly thought of as coffee drinkers. Called Kyoto Coffee, it is believed to have been introduced to Japan by Dutch traders from Indonesia.

TO MAKE COLD BREW AT HOME Place ¾ cup of coarsely ground beans with 4 cups of water into a container (or for ease I use a large French press). Stir and then leave on the bench for 12–24 hours, before straining through a cheese cloth or pressing down the plunger on your French press.

Serve according to your taste with ice and/or milk. Store in the fridge for up to 2 weeks.

ICED COFFEE Freeze your favourite coffee into ice cubes to have on hand this summer for iced coffee at a moment’s notice.

COFFEE PANNA COTTA 2 heaped tbsp of fresh ground coffee 300ml cream

Serves 2

½ cup of demerara sugar

Iced Coffee

Morning Kick Start

IF YOU HAVEN’T ALREADY TRIED COLD BREW COFFEE, SUMMER IS THE PERFECT TIME TO START! UNLIKE MOST COFFEE BREWING METHODS, COLD BREW OR COLD DRIP COFFEE, AS THE NAMES WOULD SUGGEST, IS MADE USING COLD WATER AS OPPOSED TO HOT.

COFFEE VELVET

½ cup milk

4 tbsp Kahlua

3½ tsp gelatine

2 tbsp Baileys Irish Cream

1 cup cold brew coffee

1 cup Excelso cold drip coffee

¼ cup maple syrup

⅔ cup heavy cream

Mix 2 tsp of gelatine in the milk.

Combine all the ingredients in a blender and serve in chilled wide angled glasses.

Gently heat the cream with the coffee and demerara sugar, stirring until the sugar dissolves. Just before it comes to the boil take off the heat and stir in the gelatine and milk. Allow to cool for 5 minutes before straining* into a jug and then pouring evenly into four glasses.

Serves 1-2

Refrigerate for at least 4 hours to set.

½ cup almond or oat milk

Mix the cold brew coffee and the maple syrup together, then whisk in 1½ tsp gelatine. Warm slightly to melt the gelatine, do not boil.

Allow to cool for five minutes before topping each panna cotta.

Refrigerate again until set.

½ cup cold brew coffee

To get the angled look I placed milk bottle tops under one side of each of the glasses for their first setting. *Line a sieve with a Chux cloth to catch most of the coffee grounds.

MORNING KICK START

1 banana 1 tbsp peanut butter (or the nut butter of your choice) 1 tbsp raw cocoa powder (optional) Place all of the ingredients in your blender and blend until smooth and creamy.

A celebration of local produce and good times.

250 Victoria Street, Hamilton, New Zealand 3204 (07) 834 2363 | www.DoughBros.co.nz

NOURISH | in season

GARLIC

WORDS AND RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

Considering, after salt, garlic would be the most common ingredient used in my kitchen, I knew very little of what goes into producing these bulbs bursting with a flavour like no other.

Usually bought at the supermarket simply as garlic, it had never occurred to me that, like most things in nature, not all garlic is the same. Don’t get me wrong, I have long warned people off using imported Chinese garlic but had not considered there are varieties of garlic and how their flavour could vary just as different varieties of apples do. That was until I met Richard and Judy Cato at the Waikato Farmers’ Market.

many health benefits of garlic from reducing high blood pressure and cholesterol to aiding off the common cold.

Richard, and now his son Tony are commercial garlic growers in the Waikato. Where paddocks of lush hydrangeas once flourished, garlic now sprouts. Richard has been cultivating garlic on his Kaipaki Road property for just over 10 years, but it took around five to build up his seed stock to grow enough garlic to sell at the farmers’ market, which along with online sales is still the main source of sales. That’s a lot of garlic Waikato! This year the Catos planted 54,000 cloves.

Although you can pickle garlic at any time of the year, the fresh new season garlic with its mild flavour works particularly well.

Pickling garlic will create a soft mellow garlic perfect for adding to salad dressings, salsas or as part of an antipasto platter.

Think of any situation where you would love to add a little garlic punch but are hesitant to add raw garlic.

The only downside is having to peel 10 bulbs of garlic!

This year the garlic ,was planted by machine, but harvesting and cleaning will all be done by hand. Fed fortnightly with a fish and seaweed fertiliser Richard says they have very few pests or diseases to contend with, “although rust has reared its ugly head”. Crop rotation is practised with potatoes and grass being grown in alternate years.

The Cato’s garlic is hung in tunnels where it is protected from the sun but fanned with a constant breeze to dry, a process that takes approximately a month. In December Richard is back at the market with fresh garlic, which is a mellower version of the dried form. At this time of year he may also have the garlic spathes or the stalk the flower would form on. These garlicky flavoured greens are great in a stir fry or eaten like asparagus.

Every couple of years the Cato’s send their garlic to the Garlic Centre in the UK to be tested. The Garlic Centre have discovered a way to capture a stabilised form of allicin to convert into supplements. Their testing covers the allicin content of each variety as well as the flavour profiles which highlight that not all garlics are created equal.

Ajo Roja – a gorgeous red colour and a great spicy flavour, Cato’s earliest variety.

Another garlic treat to try is Cato’s Black Garlic. Black garlic originates in Korea and is gaining popularity in both health and culinary circles. Often described as fermented, this is not strictly the case, instead the garlic is kept at a constant temperature for a length of time and then dried. The result is literally black garlic. The allicin in the garlic is destroyed in this process but the antioxidant levels double.

Kakanui – has the highest allicin content of the four varieties Cato’s grow.

ALLICIN

Garlic is a member of the lily family and is a cousin to onions, leeks and chives.

Allicin is a sulphur compound created when you chop or crush garlic. It is also responsible for that distinct garlic smell. It is the allicin that is captured in garlic pills and people attribute to the

garlic

RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

So it seems obvious (now I have had it explained) but each individual clove is planted mid-winter and it is this that sprouts and eventually forms a new bulb to be harvested in December. Some are then selected as seed stock for next year.

According to Tony, “garlic grows really well in the Waikato”. The biggest disadvantage compared with the folk down in Marlborough is the damper Waikato climate and the high likelihood of rain in December. This means the garlic needs to be handled a lot more as it is harvested and then hung to dry out. In Marlborough, our biggest garlic growing region in New Zealand, the garlic is generally left to dry in the fields.

pickled 1¼ cups white wine vinegar

herbs – bay leaves, rosemary, thyme

¾ cup boiling water

4 tsp mustard seeds

1 tbsp sea salt

1 tsp black peppercorns

500g garlic (approx. 10 bulbs)

4 lemon slices

Peel the garlic. Dissolve the salt in the vinegar then add the boiling water.

Into hot sterilised jars (I used four 250 ml jars) divide the mustard seeds, peppercorns and herbs then fill with the garlic. Fill each jar with the brine and top with a slice or two of lemon. With clean hands push down on the lemon to expel any air bubbles. Re-top with brine if necessary.

Place the lid on the jars and simmer gently in a large pot of water for 10 minutes to ensure the jars are sealed.

Store in a cool dark spot. Once opened keep in the fridge.

Takahui – strong flavour with a pungent aroma. Second highest allicin content.

Printanor – most common variety grown in Marlborough. Sweet with a mellow flavour.

You can find Cato’s Garlic at The Waikato Famers Markets.

Tip When you have finished eating your pickled garlic don’t throw away the brine! This gorgeous garlic flavoured vinegar will make sensational salad dressings.

Creamy Garlic and White Wine Mussels

PARMESAN

Serves 2

If you haven’t tried the real thing you must! And by the real thing I mean a wedge from a massive wheel made in Italy. There is no comparison to the supermarket variety most of us use. Luckily Vicki at Dante’s Fine Foods in Cambridge buys in wheels of authentic Parmesan and will cut you a wedge fresh anytime you need some.

1kg fresh mussels, cleaned and debearded knob of butter ½ onion, chopped 3 cloves garlic, crushed 1 cup dry white wine

Aioli

¼ cup cream flat leaf parsley, roughly chopped Over a medium heat melt the butter in a large pot. Add the onion and garlic and cook for 1–2 minutes. Add the parsley, wine and cream and bring to a simmer for 3–4 minutes. Increase the heat, add the mussels and cover with a tight fitting lid. Cook for 3 minutes, shaking the pot every now and again.

Take the lid off and start to remove the mussels that have opened.

Continue to cook the unopened ones for another 2 minutes or so but if they don’t open after this time remove these and discard them. Boil the mussel flavoured broth for another 2 minutes, season to taste and add some extra chopped flat leaf parsley before pouring over the cooked mussels.

Serve immediately with some thick slices of bread (Volare of course!).

Roast Garlic and Rocket Pesto Pasta Serves 4

This is one of those basics everyone should have in their recipe repertoire. Aioli, or garlic mayonnaise, will keep for weeks in an airtight container in the fridge and it is perfect with chips, on sandwiches, burgers and in salads. Mix it with pesto for a great pasta salad. Add gherkins and capers for a homemade tartare sauce. Once you have it down pat start experimenting with different flavoured aioli. Try adding sundried tomato oil, or herbs like tarragon. The flavours are endless and you will never buy it again.

5 roasted garlic cloves (you can use raw but I think roasted garlic is a lot more subtle. If using raw garlic only use 2–3 cloves) 5 egg yolks 2 tbsp lemon juice (or white vinegar) 1 tbsp mustard (wholegrain or French) salt canola oil

This is great served warm as a side dish or cold with the addition of some cherry tomatoes making it a delicious salad perfect for lunch or your next BBQ.

Put all the ingredients except the oil, in a food processor. With the motor running slowly pour in the oil. If you pour it in too fast it will curdle, so take your time. The aioli will get thicker the more oil you put in. It will keep for at least a month covered in the fridge.

1 bulb of garlic

If you don’t have a food processor, whisk all the ingredients, except the oil, in a glass or stainless steel bowl. While you continue to whisk, slowly drizzle in the oil. This process is helped tremendously if you have someone who can pour the oil in while you whisk!

125g packet of rocket zest of 1 and juice of 2 large lemons ½ cup extra virgin olive oil

Creamy Garlic and White Wine Mussels

1 cup grated Parmesan cheese

Black Garlic

salt & pepper 400g pasta Firstly roast the garlic by drizzling with a little oil and wrapping in foil.

Bake at 180°C for 20–25 minutes and allow to cool.

Into a food processor squeeze out the now cool roasted garlic. Add approximately 100g of the rocket, the lemon zest and juice. Then with the motor running slowly drizzle in the olive oil until you have a fine consistency. Mix in the Parmesan and season with salt and pepper to taste. At this stage you can store the pesto in an airtight container in the fridge.

If serving immediately toss through freshly cooked pasta and garnish with extra rocket.

Roast Garlic and Rocket Pesto Pasta

On page 10 Megan from Red Kitchen creates wonderful black garlic butter as a quick and easy, not to mention delicious, topping for steak. Black garlic also makes a sublime aioli, although you will have to forgive its rather unappealing colour!

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Lift your bruschetta to a whole new level. Spread black garlic on crunchy baked slices of bread and top with chopped tomatoes, marinated in a little extra virgin olive oil, basil and freshly ground salt and pepper. Garnish with a little shaved Parmesan.

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Love dipping fresh bread in olive oil and balsamic vinegar? Replace the balsamic vinegar with black garlic.

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If serving as a salad, mix through cold cooked pasta along with a punnet of halved cherry tomatoes, and extra rocket.

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CHILLIN' WITH CHILLI WORDS Kate Underwood | RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

The fiery chilli often breathes a heated debate amongst diners, from the dare devil chilli fanatic to the timid palates stuck on the mild train. Despite their menacing heat, hidden among hundreds of varieties lies a blazing nutritional arsenal.

Undoubtedly the world’s most universal and popular spice, the chilli is actually a fruit pod, closely related to the sweet pepper or capsicum. Available in various colours, many are associated with country of origin and best suited to a particular cuisine. Some of the more commonly known varieties include jalapeno, cayenne peppers, Thai or bird’s eye chillies, habanero, Anaheim/ New Mexican and Dutch red.

Chillies contain an odourless, flavourless, active heat compound called capsaicin (pronounced kap-say-sin), which provides that strong pungent character. It’s been found to help fight bacteria, protect against cancer and diabetes and act as a painkiller. Thanks to this scalding substance, chilli is also associated with a slight increase in metabolic rate. Capsaicin is soluble or dissolves in fat, which explains why one drop of chilli oil provides so much heat.

The level of spice is determined using the Scoville Heat Unit (SHU) scale. Starting with capsicums at zero right up to pure capsaicin clocking in at 15,000,000 SHU. The relatively mild green jalapenos measure around 2,500 SHU while bird’s eye chillis are between 100,000– 225,000 SHU and habanero up to 350,000 SHU. Various forms of whole, dried, flakes and powders are available, but if you’re buying them fresh, look for a firm shiny skin.

Back to the good stuff; chilli peppers contain a fair

whack of vitamin C, which works to boost immunity and mop up free radicals in the body. Just one serving (approx. a quarter of a chilli) provides nearly 40% of our recommended daily intake. Vitamin C is responsible for creating collagen — a protein that maintains function of blood vessels, skin, organs and bones.

Despite their pocket rocket size, vitamin B6 or pyridoxine features a small but important 3% of our daily intake (per serving). All B vitamins are considered essential, as they must be obtained from external dietary sources, so every little bit counts. Working alongside the B-vitamin brothers (riboflavin, niacin and thiamin), they are responsible for energy production, red blood cell formation, regulating hormones and ensuring nervous system function.

Their fire-breathing protection also includes antioxidants such as vitamin A and the flavonoids B-carotene, alpha-carotene and lutein — substances that help protect the body under times of stress or disease.

Adding chilli to a meal can be rather daunting, but start small and if things do get a bit heated look for relief in milk or yoghurt (over water!). The addition of cucumber in raita or tzatziki are perfect as the cooling properties will help to ease a burning palate. So get your chilli on this summer. There are plenty of nutritious rewards to be had if you dare to brave the heat.

MEXICAN CHOCOLATE CHILLI COOKIES 100g butter 150g dark chocolate (I used Whittakers 50% and it was 26 squares) 1 cup brown sugar ½ cup sugar 2 tsp vanilla extract 2 eggs 1 cup self raising flour ½ cup cocoa powder (I splashed out and used Varohna) 1 tbsp cinnamon 1 tsp chilli powder ¼ tsp ground cardamom ¼ tsp cayenne pepper 1 cup dark chocolate chips

Melt the butter and chocolate together, either over a double boiler or carefully in the microwave (approximately 1 minute then stir until completely melted). Allow to cool.

While the chocolate mixture is cooling, beat the sugars, vanilla and eggs. Pour in the cooled chocolate and mix well.

Fold in the remaining ingredients.

Place tablespoonfuls of dough on a lined baking tray, ensuring plenty of room between each cookie to allow for them to spread. I got eight per tray.

Bake each tray for around 14 minutes at 180°C. Serve warm with a glass of milk or sandwich between a scoop of ice cream.

FRESH SALSA

SWEET CHILLI SAUCE The perfect summer ‘go to’ dish. Serve with corn chips as a fresh dip, drizzle over BBQ’d lamb, beef or chicken or use as a healthy dressing that will liven the most boring salad.

1 cup tomatoes ½ cup cucumber ¼ cup capsicums 1 chilli 1 spring onion fresh coriander juice of a lime 1 tbsp avocado oil pinch of salt Finely chop the tomatoes, cucumber, capsicum, chilli, spring onion and coriander, or place them all in a food processor and chop.

Mix in the lime and avocado oil and season with a pinch of salt.

1kg apples (Granny Smith) juice of 1 lemon 5 cups sugar 120g red chillies, chopped 1 red capsicum, deseeded and chopped 1 onion, peeled and chopped 1½ cups apple cider vinegar Place the roughly chopped (but unpeeled) apples in a large pot with the lemon juice and 1 litre of water. Bring to the boil, and then simmer for 45 minutes.

Pour the apples and their cooking liquid through a lined colander (a clean tea towel works well if you don’t have any cheese cloth). Once you have collected all the liquid, throw away the apple pulp.

Return the liquid to your pot and add three quarters of the sugar. Stir over a low heat until the sugar dissolves. Increase the heat and boil for approximately 20–30 minutes. Check to see if it is ready the same way you would a jam: place a spoonful on a cold plate, run your finger through and if the line your finger made remains it will set.

While your apple syrup is simmering, place the chillies, onion and capsicum in a food processor and blend until you have a fine paste.

Place the chilli paste in a pot along with the remaining sugar and vinegar. Heat gently until the sugar dissolves before increasing the heat and boiling for 5 minutes.

Finally add the chilli mixture to the apple syrup and bring to the boil for 10 minutes before pouring into sterilised bottles or jars.

Make approx. 3–4 250ml jars

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Blueberry Country WORDS Victoria Russell

NOURISH | feature

To keep up with the demand for these much-loved juicy blue pearls packed with antioxidants, Blueberry Country now has over 600 acres in blueberry production. According to Alison “the majority of our blueberries are locally consumed, with only a small quantity being exported”.

As well as the orchards in Ohaupo and Ngatea, Blueberry Country also has a South Island operation, but the Waikato farms are by far the main producers. The Waikato properties also offer locals the opportunity to Pick Your Own (PYO). What better way to while away a few hours on a summer day than picking blueberries with family and friends? For many of us PYO conjures up fond childhood memories and there’s nothing quite as tasty as fresh sun-ripened fruit picked by your own hand.

Blueberry Country is New Zealand’s largest blueberry producer. In the 1990s they had over 1,000 staff picking, sorting and packing during the peak of each season. As production increased they began to explore mechanical harvesting and discovered a real need for specialised grading equipment, so BBC Technologies was established. BBC are now specialists in processing technology for small fruit like blueberries, cherries and small tomatoes and their equipment is sold through North America, South America, Australasia, Asia and Europe — and it all began in Ohaupo!

Both Waikato orchards have cafes serving blueberry-themed food as well as the summer treats: blueberry ice-cream and frozen yoghurt made before your eyes. The cafes make a great destination for a summer drive or a well deserved respite after time spent picking. During the season tourists both locally and from all over the world converge on Blueberry Country. “We offer a country experience where people can come and pick their own blueberries, enjoy some fresh air and sit in the sun with an ice-cream,” says Alison. “At the orchards we sell fresh and frozen blueberries, a selection of blueberry products such as jam, chutney and blueberry honey, blueberry plants, and even the fertiliser and netting used on our own orchards.”

It was 1981 when Alison and Greg Furniss began the first plantings on their property in Jary Road in Ohaupo. Alison says back then blueberries were such an unusual and exotic fruit in New Zealand they had to do in-store demonstrations to tell the public what they were and what to do with them! A lot has changed in 30 years!

The Waikato offers ideal blueberry growing peat soil and temperatures. “Blueberries like a sour/acid soil with a lowish pH and need enough chill hours during the winter months,” says Alison. “They don’t have a lot of pests and are not susceptible to many diseases, that’s why our fruit is spray free.”

The Pick Your Own season is slightly variable, depending on warmth. “It starts in December and goes through until March,” says Alison. The orchards are planted with an array of varieties and so there are always plenty of berries ripe for the picking.

Open every day (except Christmas) from 8am – 6pm Ohaupo Orchard, 397 Jary Road Ohaupo Ngatea Orchard, a short drive south on Central Road South off SH2. www.blueberry.co.nz

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Blueberry & Lemon Trifle RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

According to Blueberries New Zealand, “blueberries are nature's antioxidant powerhouse and contain higher antioxidant levels than just about every other fruit and vegetable”. Also a great source of vitamin C, fibre and manganese, there is little wonder they command a premium price both fresh and frozen.

From a cook’s point of view, blueberries are a great berry as in almost all recipes it makes little difference if you use fresh or frozen. So make the most of these gorgeous blue bursts of flavour fresh on your pav this summer, but remember to stock the freezer up with them too for enjoyment all year round.

CAKE 75g butter 1 cup sugar grated rind of a lemon 4 egg whites

Carefully pour the warmed milk into the beaten egg yolks, whisking continuously.

Pour the mixture back into the pot and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle.

¼ cup ground almonds

Check to see if it is the right consistency by stirring with a wooden spoon. Run your finger along the back of the spoon and if where you ran your finger remains clear it is ready.

1 tsp baking powder

Cover with cling film (to avoid a skin forming) and refrigerate.

Cream the butter, sugar and lemon rind together until fluffy. Beat in the egg whites then fold in the dry ingredients. Pour into a lined and greased 26cm cake tin and bake at 180°C for 35 minutes.

BLUEBERRIES

1 cup flour

LEMON CURD 4 egg yolks ⅔ cup sugar 60g butter, chopped 2 tsp lemon zest 100ml lemon juice

3 cups blueberries ¼ cup sugar blueberry wine/liqueur (optional) Place the blueberries, ¼ cup of sugar and ¼ cup of water in a pot and simmer for 5–10 minutes. Take off the heat and cool. When cool add a slosh of blueberry wine or liqueur (optional).

200g mascarpone 300ml cream

Whisk together the egg yolks and sugar before adding the remaining ingredients.

meringues

Microwave on high for 45 seconds and then whisk for the same amount of time. Repeat this two more times until the curd is bubbling. Alternatively heat the curd in a bowl over a pot of simmering water, stirring often until it thickens. Cover and cool.

BRING IT ALL TOGETHER:

ANGLAISE 1 cup milk 1 tsp vanilla extract 3 egg yolks ¼ cup sugar Place the milk in a small saucepan along with the vanilla. Heat until just before it boils.

While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.

Blueberry Curd

Cut the cake into three layers. Placing the first layer on the bottom of your trifle dish.

Drizzle a third of the blueberries (including the juice) over the cake layer.

Mix the cooled anglaise with three quarters of the lemon curd and the mascarpone and place half of this over the blueberry layer.

Add another layer of the cake and repeat with the other third of the blueberries before topping with the remainder of the lemon anglaise.

Top with your last layer of cake and blueberries.

Just before serving top with whipped cream then drizzle this with the remaining lemon curd and some crushed meringues.

For a twist on lemon curd, replace the lemon with blueberry juice. And for a really vibrant blueberry colour add 1–2 tbsp of blueberry powder. (Available at good food stores like Bin Inn Dinsdale, Dante’s Fine Foods and Red Kitchen).

We served ours with meringues and mascarpone.

Seared Venison with Blueberry Jus Serves 4

1 garlic clove, crushed

In a small pan with the oil sweat the onion and garlic over a low heat until the onion is translucent, not browned. Turn the heat up and add the wine and allow to almost completely evaporate before adding the stock, jelly and blueberries.

1 tbsp oil

Simmer for 30 minutes or until the sauce has reduced by half.

¼ red onion, finely chopped

¼ cup red wine/port

Using paper towels pat the venison dry. Season both sides with salt and pepper and the finely chopped thyme and then sear for 2–3 minutes on each side. Allow the meat to rest for 4 minutes before slicing on the diagonal and serving with the blueberry jus.

2 tbsp redcurrant jelly 1 cup good quality beef stock 1 cup blueberries 2–3 tbsp fresh thyme, finely chopped 800g venison medallions (we used Silver Fern Farms) salt & pepper

Healthy Blueberry and Banana Pancakes Serves 2

These are super easy pancakes to make and perfect for the kids to learn. Using banana to sweeten them, along with some antioxidant packed blueberries they are also fairly healthy. If you want to make them even better for you, replace the self-raising flour with wholemeal flour and 1 tsp of baking powder. Two tablespoons of LSA mixed in is also great!

NOURISH HALL OF FAME

2 ripe bananas 2 eggs 1 cup self-raising flour ½ tsp cinnamon ½ cup blueberries In a bowl mash the banana. Next mix in the eggs until completely combined. Finally add the flour, cinnamon and blueberries until smooth. (If using frozen blueberries you may want to add them at the end to avoid them bleeding through the mix.)

Melt a little butter or oil in a pan before adding large spoonfuls of the mix in. Cook at a medium to low heat to ensure they cook all the way through before getting too brown on the outside. When bubbles appear on the cooking pancakes it is time to flip them over.

Serve them warm drizzled with vanilla syrup, honey or blueberry sauce.

Summer is here...

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Ra Pom sp be egr r r y ana and te St r a

For over three years our most popular recipe on our website is blueberry muffins! It just goes to show everyone loves the classics.

So head over to www. nourishmagazine.co.nz to get the recipe.

and its time to get all you r summer organic and raw food essentials.

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page 29 www.nourishmagazine.co.nz

NOURISH | feature

EMBER

The name of Hamilton’s newest restaurant and bar is most certainly a wink to the fire that devastated the Pumice Group’s flagship eatery of the same name on this site just under two years ago. “It’s a little tongue in cheek,” admits co-owner Dave Kerr. But delve inside and smell the distinct smell of food being cooked over coals and you will quickly discover the real meaning to the name.

WORDS Vicki Ravlich-Horan PHOTOGRAPHY Sarah Brook

Dominating the open kitchen is one of only two Robata grills in New Zealand. Originating in Japan, Robatayaki, shortened to Robata, means fireside cooking in Japanese. Don’t expect leaping flames though, the secret of the Robata grill is to cook the food over coals or shall we say embers. As the temperature is hard to regulate, the beauty of a Robata grill and the skill of the chef operating it is the ability to raise the food to different levels closer or further away from the heat. While Japanese in origin, the Robata grill lends itself well to other cuisines where cooking over wood fires is a central element, and the team at Ember have run with this, exploring the food of the Americas.

With a slick piece of kit like the Robata we are not talking burgers!

Instead think Cuba, Argentina and Brazil as well as those states in the US where BBQ is taken to a whole new level. On the menu you will find dishes like Argentinian blackened beef skewers with chimichurri sauce, rolled pork loin with black pepper pineapple and pan scratching gravy along with salads like the fire roasted pumpkin with bacon, pine nuts, feta, grilled zucchini and corn crème.

“We wanted to do something unique in Hamilton,” says Ryan. “to offer a unique dining experience.” Which means along with the menu being inspired by the foods of Central, Southern and Northern America, Ember’s dining experience centres around shared family dining. “Shared family dining is important to us and this shaped our menu with dishes that families can share and enjoy together,” says Ryan.

makes the most of the space and position. Large concrete panels and decorative black panelling dominate the outside. Inside, floor to ceiling windows line the north side. The New York loft styled interior is split into three zones with the large bar connecting the covered outside space and the raised dining area with its plush leather bench seating and chunky wood tables.

Restaurant Manager Mark Smithells is excited about the new space and opportunity. Mark worked for Ryan and Dave back in the Canvas days before going on to part own Go Vino, perhaps the only true wine bar Hamilton has seen in recent times. Mark recently returned to Hamilton having been working in New Zealand’s hospitality capital, Wellington, and says he is looking forward to the “opportunity to bring to Hamilton a level of bar and food service we haven’t seen yet”. A quick peruse of the impressive drinks list, and it is evident extensive time and research has been spent putting this together, from the cocktails on offer to the wine choices, many of which are available by the glass.

Leading the kitchen team is Brazilian Carlos Rebello. Lured to New Zealand by his wife who hails from Cambridge, Carlos, who describes the Robata as “a fancy charcoal BBQ”, is loving the opportunity to bring to New Zealand the food he grew up with in Brazil. He describes the food as super fresh food, simple flavours with nothing too complicated.

Ryan Ladbrook and Dave Kerr, along with their respective wives Jody and Lisa, have been in business together for nine years. It started back with the award winning restaurant Canvas and has grown to include a large catering business along with various cafes and restaurants along the way.

Ryan puts the success of their partnership down to a “shared vision and goals. We enjoy being around each other outside of work — we even holiday together.” Dave says that shared vision is “to exceed the expectations of our customers and provide unrivalled hospitality experiences throughout our group of businesses”.

Which is why they saw the silver lining in ‘the fire’. “We got to rethink what we had and how we were going to build something even better,” says Dave.

With the new building counter levered over the bank, there were delays in getting consents, but the result is a beautiful building that

Open 7 days 60 Church Road, Te Rapa, Hamilton www.ember.net.nz

CURRENT EXHIBITION Bev Truloff until Dec 15

page 31 www.nourishmagazine.co.nz

A LOVELY BUNCH OF

COCONUTS

RAW COCONUT MACAROONS

WORDS & RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

The coconut palm is revered by many. In the Philippines it is referred to as the tree of life, in Malay the tree of a thousand uses and in Sanskrit it is the tree which provides all the necessities of life.

List the products one coconut palm can produce and it is clear why such reverence is placed on this tree that can grow in little more than sand. Coconut oil to sugar, dessicated or shredded coconut to flour, coconut milk, cream and water, vinegar and wine, even coir for mats, sacking and ropes.

It’s thought the name ‘coconut’ came from Portuguese sailors in the 16th century because the three holes on the coconut looked like a human face. ‘Coco’ means ‘laughing face’, or ‘grimace’. The English word ‘nut’ was only added later on.

The coconut is not a nut at all, but a stone fruit.

During World War II, coconut water was used as an IV drip because there was not enough blood plasma available.

Makes 10

Put all ingredients in a food processor and mix well With clean wet hands roll into 10 large truffle sized balls, placing them on a lined baking tray.

Dry out in your oven on its lowest setting and preferably with the fan going for approximately two and a half hours.

If your oven’s lowest setting is still quite hot, i.e. over 50°C, leave the door ajar. Store in an airtight container hidden in the back of the cupboard as these will disappear quickly otherwise.

Note – You will find ingredients like raw cacao and yacon syrup from good food stores like Dante’s in Cambridge, Red Kitchen in Te Awamutu and Bin Inn Dinsdale.

BOUNTY BAR 100g butter 125g dark chocolate 3 eggs ¾ cup sugar 1 tsp vanilla extract ¾ cup flour Coconut topping 3½ cups (or a 250g packet) of thread coconut 1 395g tin of condensed milk 2 eggs Melt the butter and chocolate together, either microwave on high for 1 minute and stir until well melted, or alternatively melt in a bowl over a pot of simmering water.

Allow to cool to room temperature.

Meanwhile beat the eggs and sugar until thick and pale. Stir in the vanilla and melted chocolate then finally the flour.

Pour brownie batter into a lined 20x30cm tin. Bake at 160°C for 15 minutes.

COCONUT ICE CUPCAKES These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder which you can get from good food stores like Dante’s in Cambridge, Red Kitchen in Te Awamutu or Bin Inn Dinsdale, but a pink food colouring would also work.

1 cup flour 3 tsp baking powder ¾ cup sugar 1 tsp vanilla extract 125g butter, melted 2 eggs

Mix the coconut, eggs and condensed milk together. Carefully spread this on the parbaked brownie, starting from the edges and working your way to the middle. Return to the oven for 15–20 minutes until the coconut is golden.

ICING 100g butter, soft 2 tbsp raspberry powder

Allow to cool completely before cutting into small squares.

2 cups icing sugar 1½ cups coconut ⅛ cup boiling water Beat the butter, icing sugar and raspberry powder together until smooth. Add the coconut and boiling water and continue to beat until the icing is the correct consistency.

We love design almost as much as we love food.

ALMOST.

½ cup milk 1 tbsp natural yoghurt or sour cream Place the dry ingredients in a bowl and mix well. Beat the eggs, milk and yoghurt together then fold into the dry ingredients along with the vanilla and melted butter.

Grease or line a 12 hole muffin pan. Evenly spoon the mixture into the pan and bake for 12 minutes at 180°C or until a skewer inserted into one of the cakes comes out clean.

Allow to cool before icing.

TALK TO US TODAY ABOUT YOUR DESIGN NEEDS | HELLO@WEAREFOLKCREATIVE.COM | WEAREFOLKCREATIVE.COM

page 35 www.nourishmagazine.co.nz

Wa i k a t o

CHICKEN SATAY

FARMERS’ MARKET fresh local & seasonal

SUMMER MEANS SALADS

Serves 4 600g boneless chicken (breast, tenderloins or thigh)

Grab your new potatoes and fresh garlic from Cato’s, and spring onions from Suncakes Gardens. The Lettuce Man has you sorted with basil, coriander, Italian parsley, cos lettuce, Oaks watercress and Mesclun mixtures. Southern Fresh have the freshest rocket and baby spinach; Southern Belle have capsicums, snack cucumbers and spicy chillies, and don’t forget microgreens from Plainsview.

2 tbsp sweet chilli sauce 1cm piece of lemongrass (white part only), finely chopped 2cm piece of fresh ginger, peeled and finely grated 2 tbsp soy sauce (or Tamari for gluten free version) 2 tsp ground coriander 1½ tsp ground cumin ½ tsp turmeric

AND BBQS Soggy Bottom have roughly 20 different varieties of sausages and Wholly Cow have the steaks sorted.

Make the most of the warm weather and spend some time at the market. You can keep the kids happy with a delicious organic blueberry ice-cream from Monavale. Grab yourself an ice cold Kombucha from Luxe Mobile Espresso .

2 tbsp brown sugar 1 cup roasted peanuts, finely chopped (I did this in the kitchen whizz) 400g tin of coconut milk 2 tbsp fish sauce 1 lime

Make sure you stock up on avocados from Roy’s Avocados. Great spread on toast with a juicy slice of tomato or made into guacamole.

Place the sweet chilli and soy sauce in a bowl along with the lemongrass, ginger, coriander, cumin and turmeric. Mix well and divide in half.

Cut the chicken into strips and add this to half of the marinade.

Pour the other half into a pot along with the brown sugar, peanuts, coconut milk and fish sauce. Over a low heat simmer for 10–15 minutes. When thick enough, add a squeeze of lime and check the seasoning. The sauce can be now be stored in the fridge for a few days and reheated just before serving.

The Tomato Man of Rivendell Gardens has a huge range of beautiful tomatoes from sweet cherry, Roma, beefsteak, and a new mini Roma on a truss. And make sure you check out their own creation: the Pippin — a small and spicy little capsicum that looks like a chilli!

To serve, skewer the chicken onto bamboo skewers and BBQ or fry until golden and cooked through. Serve with rice and a fresh salad of cucumber and herbs and drizzled with the satay sauce.

FIND OUT MORE To find out more about the Waikato Farmers’ Market follow them on facebook.com/ waikato.farmers.market

Cilantro's 'Finally Feta' or their delicate 'Chevre' both make for a great addition to any salad.

or check out their website www.waikatofarmersmarkets.co.nz HAMILTON MARKET MANAGER 022 639 1995 Summer sees fresh sweetcorn at it’s best. And of course berries!

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FRESH LOCAL PROD UCTS 2 GREAT MA R K ETS 2

Summer

FREE RANGE CHICKEN CAESAR WRAPS

CLASSIC

Alana from Rouge in Cambridge reminds us how delicious and versatile the classic Caesar Salad can be with a couple of simple twists.

PHOTOGRAPHY | Tracie Heasman

These are great for a light lunch or picnic. The best Caesar dressing is made fresh, but if you’re short on time you can find it at the supermarket.

CAESAR DRESSING 3 anchovy fillets ½ tsp crushed garlic 2 free range egg yolks (save the whites for meringues or pavlova) 2 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp olive oil ½ cup canola oil salt and pepper The easiest way to make this dressing is in a food processor. If you don’t have one you’ll need to finely chop the anchovies and whisk the dressing by hand.

Start with your anchovies and garlic in the food processor, turn it on and add the egg yolks, then the lemon juice and Dijon. Add the olive oil one tablespoon at a time, then slowly pour in the canola oil.

Season with a pinch of salt and pepper to taste.

PER WRAP 1 ten inch wrap or soft tortilla Caesar dressing Parmesan cheese 3–4 leaves of cos lettuce 2 slices of roasted, free range chicken breast 2 rashers of free range streaky bacon, fried and crispy 1 boiled free range egg, sliced Place your wrap on the bench, add a good swirl of dressing and spread over the wrap. Sprinkle with Parmesan (as much or as little as you like). In a line down the middle of the wrap build your filling — cos, chicken, bacon and egg. Roll up and secure with a tooth pick or bamboo skewer.

FREE RANGE CHICKEN CAESAR COS CUPS Based on the recipe above but a finger food option and gluten free. The same quantity should do three cups.

Chop the chicken and bacon into smaller pieces. Using the cos as a cup, add chicken, bacon, egg and Parmesan. Top with a swirl of dressing.

NOTES: Free range – at Rouge we only use free range meat and eggs, not only is it better for the animals, but we believe the quality is better too.

Boiled eggs – for an egg that is not too runny but with the yolk still a bit gooey, start with your eggs at room temperature, bring a pot of water to the boil and gently place the eggs in, cook for 7 minutes then remove from the pot and place in a container of cold water to cool (this helps avoid grey rings around the yolk). Once cool peel the eggs and they are ready to use, or if preparing in advance you can store the peeled eggs in a sealed container of water in the fridge.

ROUGE CAFÉ Empire Street, Cambridge page 38 www.nourishmagazine.co.nz

www.rougeempire.co.nz

page 39 www.nourishmagazine.co.nz

RAGLAN

TOWN

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

FUN FOR ALL AGES There is plenty to see and do in Raglan regardless of the weather or your budget. Head to the wharf for a spot of fishing! If the fish aren’t biting you have Raglan Fish right there who will also sort you out with fresh fish or perhaps some chips to accompany yours.

Enjoy a walk on the dramatic west coast beaches or enjoy one of the many nearby tracks. Bridal Veil Falls has an accessible track suitable for wheelchairs and pushchairs to the top viewing platform and spectacular views of the falls and countryside beyond. Or venture down the steps to the bottom to see the falls from below.

THE SHACK

In the middle of winter the Nourish team moved en masse to Raglan to shoot our Kiwiana themed Christmas for Festive Feasts. Our venue was the magnificent Plantation House.

The weather gods played their part and the sun was shining.

As the champagne cocktails flowed (I know it’s a tough job!), inevitably talk turned to reasons, excuses and elaborate plans for why we had to come back.

“Imagine this place in summer,” we all sighed.

So with summer upon us we returned to meet a few locals and discover what we should see, do and of course eat if we manage to prise ourselves away from the deck and the views at Plantation House.

Sitting in the middle of town, on the corner of Bow Street and Wainui Road, The Shack has long been a popular dining spot for visitors and locals alike. Owners Alix and Justin Thomson have owned The Shack for four years. Both have a pedigree in the hospitality industry, Justin in the Kitchen, Alix out front. Alix says, “For ever and ever Justin has always wanted his own place.”

The couple were living on the family farm in Waingaro when the opportunity to buy The Shack arose and everything, they say, just fell into place.

Justin says the best thing about owning your own business is the ability to do things your own way and to make choices that reflect your ethics and beliefs. For the Thomsons this is supporting local producers, although they recognise they are in a very fortunate position with Raglan’s flourishing number of quality producers and cottage industries, from the delicious fresh produce grown

by Kaiwhenua Organics to the hugely popular Raglan Coconut Yoghurt.

“We are always on the lookout for producers and suppliers with similar beliefs,” says Alix. “We like to know the provenance of the food we are using.” They currently rear their own lamb and are in the process of expanding the vegetable gardens on the family farm to supply the cafe.

In addition to the strong local and seasonal focus, Alix says, “We feel it is important to use free range, sustainable and environmentally conscious products. Everything we do takes that philosophy into consideration.”

Open seven days and for the occasional pop up dinner, Justin says the menu is constantly changing depending on what’s fresh now. “It’s gotta be fast and fresh,” says Justin, who attributes the couple’s love of food and travel for much of his inspiration. “Fresh, wholesome, unplayed-with food with something for everyone” is how Alix describes their food.

19 Bow Street, Raglan | Open 7 days from 8am www.theshackraglan.com

VINTAGE Venture down Volcom Lane and discover a veritable treasure trove that is Vintage. A lifetime of collecting inspired by their grandmother brought sisters Colleen and Michele to be where they are. Michele, who had previously sold treasures from a studio shop in her home in Auckland, recently moved to Raglan where sister Colleen had Vintage. Combining forces meant a need for a bigger space and in May the pair moved to Volcom Lane.

The bigger space has meant room to display and promote their vintage occasional hire. “It’s getting harder and harder to find pieces,” says Michele, which is why they decided to keep some of their finds and hire them out for anything from weddings to high teas to baby showers.

Other nearby walks include the Bryant Memorial Walk; this short walk takes you from Wainui Road down through a small patch of coastal forest to Ngarunui Beach. Or if you are feeling energetic, Mt Karioi has a couple of options which will lead you to the summit and rewarding views.

Colleen admits, “We are always out looking; we will never stop doing that.” But some things, like good quality vintage clothing, are becoming rarer and rarer to find. Wanting to keep true to their vintage roots, the sisters have sourced lines that complement the true vintage treasures. This includes the feminine vintage inspired dresses and linen from Lazybones, and gorgeous locally handmade soaps and body scrubs.

Walking not your thing? The Raglan iSite can point you in the direction of an endless number of activities from horse riding to surf lessons, harbour cruises to paddle boarding. Or hire one of their solar-powered bikes and explore the township assisted with some sun-powered motoring action.

Where they can, this talented duo also turn their skills to upcycling, turning worn or wary furniture into bright and funky pieces. Michele also makes cushions from vintage material.

13 Wainui Road, Raglan | Open Mon-Sat 9.307pm, Sun 9.30-6pm | www.raglan.org.nz

Volcom Lane, Wainui Road, Raglan www.facebook.com/Vintage

Whether you are planning a unique event, looking for something unique or simply want a trip down memory lane, you will most definitely enjoy time spent at Vintage.

NOURISH | feature

THE HERBAL DISPENSARY Spend any time in Raglan, be it a day trip or a week long holiday and a visit to The Herbal Dispensary is a must. The team includes medical herbalists, naturopaths and beauty therapists, so they are bursting with knowledge and can help with anything from the best sunscreen for the whole family to increasing your energy levels.

Make an appointment to see one of their experts or simply spend time relaxing in their gorgeous herb garden, but make sure while there you stock up on provisions. Owner Bronwyn Lowe is a big supporter of local producers and you will find many local treats and artisan products at Herbal Dispensary along with organic produce, grains, kombucha and more.

Grab a loaf of fresh Volare bread along with some locally made pestos and artisan cheese for a simple picnic or a ‘not so sweet’ treat made especially for the Herbal Dispensary. “Jane supplies us with an organic Paleo brownie and an organic ginger slice.” Bronwyn tells us.

“She has made these slices especially for us to cater for our customers who often are looking for a low sugar, ‘sweet’ option.”

Other great finds include Cocolove. Made by a Raglan based family who Bronwyn says “have been experimenting with coconut and coconut products for years. They sustainably harvest and process coconuts in their factory in Fiji and ship the only unprocessed (that I know of) coconut water direct to N.Z. The coconut water is shipped frozen so it has no preservatives and is not pasteurised. They also make an amazing coconut crème and fantastic coco shakes”.

You will also find a good selection of fresh, local often organic produce. The team work with local growers throughout the year to keep the shelves stocked with fresh, in-season fruit and veg. Bronwyn says one of their most popular items is Kaiwhenua Organics salad bags.

“Lynn and Kaiwaka are an amazing, very hard working couple that keep Raglan supplied with fresh organic produce year round. We have been selling their salad bags for at least ten years, and they are still as popular as ever. Packed full with salad greens, herbs and fresh edible flowers they are a treat to the taste buds and the eyes.”

EXPLORE. EXPERIENCE. ENJOY. 10 DAYS PACKED WITH PERFORMANCES AND SET AMONGST THE BEAUTIFUL HAMILTON GARDENS

6 Wallis Street, Raglan | Open Mon, Tues, Wed, Fri, Sat 9-5, Thurs 9-5.30, Sun 10-5 www.theherbaldispensaryraglan.co.nz

RAGLAN ARTS WEEKEND Held on Auckland Anniversary Weekend each year (the last weekend in January), the Raglan Arts Weekend is run by the Old School Arts Centre. Visitors make the Old School, which fills up with different exhibiting artists, their first port of call before visiting artists with open studios around Raglan.

In addition to the art, the courtyard outside the Old School Arts Centre, which hosts a monthly market, swells with a larger than normal affair, offering gourmet food and local crafts. www.raglanartscentre.co.nz/raglan-arts-weekend

PLANTATION HOUSE

King fish recipe need to say The Shack’s or attribute it to Justin from The Shack somewherea

page 42 www.nourishmagazine.co.nz

Set into the hill overlooking the wharf with stunning harbour views, Plantation House is an oasis you will be reluctant to leave.

Owner Rosie Worsp has renovated this gorgeous 1920s Californian bungalow highlighting its character and location in a town known for its quirky but relaxed nature. Enjoy sun soaked days and long refreshing cocktails on the wrap-around verandah. Wake up to the sound of birdsong or lounge on the day bed reading a good book — this is what holidays are all about!

29 Rose Street, Raglan | Always open www.holidayhouses.co.nz/properties/8547

THE VOLKSWAGEN – THE PEOPLE’S CAR Just like Raglan, Volkswagen is iconic to New Zealand. Kiwis all have memories of Volkswagen, be it their first car that was a Beetle, a Kombi trip to the beach with friends, their first experience of a Golf, and more recently being able to load the surfboards, kids and dog into the back of an Amarok SUV.

Wanting to rekindle your connection with Volkswagen and Raglan?

Richard van den Engel at Ebbett Volkswagen encourages you to call in and speak with his team to arrange a test drive today.

Ebbett Volkswagen, Cnr Clyde & Grey Streets, Hamilton East www.ebbettvolkswagen.co.nz

Kingfish, Yellow Coconut Curry, Coconut Yoghurt and Flat Bread RECIPE Justin from The Shack

Serves 6

YELLOW CURRY PASTE

YELLOW CURRY

4 sprigs of Vietnamese mint

1 tbsp canola oil

6 tbsp micro greens (optional)

¾ cup yellow curry paste

1 onion, peeled

1 cup coconut milk

50g ginger, peeled

1 tbsp honey

50g garlic cloves, peeled

1 bunch coriander leaves

2 tbsp tamari roasted pumpkin seeds 3 tbsp Egyptian dukkah (store bought) 6 tbsp Raglan Coconut Yoghurt

50g lemongrass

In a medium sized saucepan heat the oil and add the curry paste, cook it out until you can smell the spices. Add the coconut milk and honey and simmer until it thickens a little. You don’t want it to split so be careful not to boil it. Adjust seasoning with salt and pepper if required.

2 red chillies, seeds removed

Put aside and keep warm.

Slice the cucumber and spring onions as thinly as possible, add to a large mixing bowl with the mung beans, coriander, micro greens and Vietnamese mint.

FLAT BREAD

Trim and discard the brown bloodline off the kingfish and cut into 50–80 gram pieces, coat with canola oil and season with salt and pepper.

1 tbsp turmeric root, peeled 1 cup coriander stalks

2 star anise ½ tsp cinnamon 4 tbsp canola oil Roughly chop the onion, garlic, ginger, turmeric and coriander stalks and put into food processor. Carefully bash the lemongrass with the back of your knife and discard the outer layers, finely slicing the remainder. Put the star anise, cinnamon, chilli, and lemongrass in a mortar and pound with a pestle into a paste. Add spice paste to the food processor along with the oil and process until smooth.

Paste will keep well in the fridge.

We make our own, but by all means use store bought naan or flat breads.

KINGFISH 2 tbsp canola oil 700g kingfish fillets 1 spring onion 1 cup telegraph cucumber 1 cup mung beans

3 limes halved

Heat a heavy based frying pan to a medium heat, add the kingfish and cook for 2–3 minutes then turn over and cook a further 2–3 minutes, you want the kingfish to still be moist.

TO SERVE Divide the kingfish evenly between 6 plates, spoon some curry over the fish, top with a little coconut yoghurt, salad, pumpkin seeds and dukkah.

Give them all a generous squeeze of lime and serve with toasted flat breads.

Do you want to feel better?

07 853 9699 | OSTEOPATHY.NET.NZ | RAGLAN & HAMILTON | ACC page 44 www.nourishmagazine.co.nz

page 45 www.nourishmagazine.co.nz

Waste Not

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

Two kilometres up a typical windy Raglan road is something the town are very proud of and it’s all a load of rubbish.

In 1998 Raglan’s landfill site was closed and the town’s rubbish began being trucked out of town. Many communities wouldn’t blink an eye as their rubbish was carted off to be the problem of another town, but Raglan locals, led by a small group of concerned citizens, decided they had to do something. In 2000 Xtreme Zero Waste was born with the mission of “working together to achieve Zero Waste”.

SINGLE USE PLASTIC BAGS AND MEAT TRAYS If you can make one New Year’s resolution this year can it be to stop using single use plastic bags.

These plastic menaces that seem so convenient but are usually only used for less than 20 minutes cannot be recycled and so end up in our landfill or worse still the sea.

Then next on your list would be to refuse to buy your meat on meat trays.

a huge problem and one of the easiest things we can all stop contributing to. When dumped in landfills and deprived of oxygen, compostable waste produces methane at over 20 times more potent than CO2. Liz says results from the trial so far are very promising and hopefully it will be extended in the near future.

What they have achieved is impressive, the diversion of over 75% waste from landfill being just the start. While there are many tangible bi products of diverting such a huge amount of waste from landfill, it is the intangible ones that make such an enterprise truly worthwhile.

REPAIRING THE DAMAGE In the 1950s Raglan’s landfill on the side of Te Hutewai Stream valley was opened. Its leachate ended up in the harbour until a wetland was developed by Whaingaroa Harbour Care in 1998.

The leachate must now pass through a set of ponds maintained by Xtreme Waste, followed by the wetland depleting its toxicity by the time it reaches the harbour.

Where the previous transfer station employed just one person, Xtreme Zero Waste employs the equivalent of 17 full time staff. This is a significant number in a small town and “a huge bonus for the community” says Liz Stanway. On top of this, Liz believes the young people who work at Xtreme Zero Waste also learn good solid work ethics and what it’s like to do a job that people appreciate.

Liz is one of the original locals behind Xtreme Zero Waste and our host for the day. We are here on a day when the “dump” is closed to the public, so it is unusually quiet. On a normal operating day the place would be abuzz, not only with the day-to-day work but often with groups visiting to learn more about what we all throw away and how best to deal with this.

If you are from out of town or not within the trial area, Xtreme Zero Waste have great tips on how you can compost or use worm farms to put your food waste to good use with tips on their website as well as regular workshops.

Educating people, locals as well as those from afar, on waste and the part they play is a core part of what Xtreme Zero Waste do. Their success is an example to other towns and regions and proof of what can be done.

The accomplishments of a few dedicated locals has led to a monumental change, in attitudes as well as impact on the environment, and the flow on effects will be felt for years to come.

If you never thought going to a dump could be a fun or interesting activity, you need to visit. Come and ferret around in Kaahu’s Nest, the shop full of treasure people have thrown out. Liz says everything in the shop is priced to sell so the turnover is fast. To make recycling easy, Liz believes presentation is key. Making things easy for people to find helps and this extends beyond the shop. Instead of a pile of wood for people to forage through, it is stacked and sorted into piles. The Wood and Metal Yard shops both have sections where the team have taken goods and upcycled them. Revenue from the shops helps to subsidise other unprofitable areas of the business.

www.xtremezerowaste.org.nz

Currently one of the hot tickets is the compost made from the food waste collected from 100 local homes participating in a food waste collection trial. Organic matter in landfill is page 47 www.nourishmagazine.co.nz

NOURISH | arts

LOCAL ART SCENE HAMILTON GARDENS ARTS FESTIVAL Hamilton plays host to the world this February with the annual Hamilton Gardens Arts Festival. Set in the award winning Hamilton Gardens (voted World Garden of the Year 2014), this year’s ten day festival is a smorgasbord of top international, national and local performances.

typecast early in her career as the ice-cool femme fatale, she was thrust into the limelight at an early age. Naïve and unprepared, she left in her wake a polarised industry who either loved or loathed her.

IT’S CALYPSO!

Based on countless stories from the period — generated by the studio, the media and Lake herself — Drowning in Veronica Lake is a not to be missed theatrical event, for anyone who has ever felt that all that glitters is not gold…

Be transported from the Hamilton Gardens to sandy shores with a line-up of comedy, live music and Calypso theatrical high energy entertainment.

THE MIGHTY DUKE AND THE LORDS

CALYPSO NIGHTS

Crisp linen suits and sharp-witted lyrics meet junk percussion and double entendre.

“One of the most jaw-achingly good musical-comedy shows New Zealand has ever seen” - NZ Herald Juan Vesuvius (aka Barnie Duncan) will be your suavely ridiculous Venezuelan DJ. He will invite you to delve into his world of Calypso and Soca music, maraca virtuosity, endearing idiocy and questionable geopolitical leanings as your lovable-idiot guide.

THE GARDEN ART STUDIO Make an excuse to take a trip out to the Garden Art Studio on Kaipaki Road this summer. Owners Kaye and John Murray, along with their friendly and helpful team, stock the studio and adjoining garden space with an amazing range of New Zealand art. With changing monthly exhibitions, indoor and outdoor sculptures, stone, glass, ceramic, jewellery, paintings and much, much more you will definitely be inspired.

COMING UP IN FEB Jenny Coker has an exhibition opening on February 2 at 5.30pm at The Garden Art Studio. Jenny is a multi-talented Tauranga artist living and painting in the beautiful Bay of Plenty. She is celebrated for portraying the delights of home and garden in both watercolour and oil.

1234 Kaipaki Road, Cambridge www.thegardenartstudio.co.nz

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MEL PARSONS Well recognised as one of New Zealand’s established songwriting stars, this indie-folk singer songwriter’s star is on the rise.

“Intrinsically New Zealand — and the songs are good, very good. We’re converted.” BLACK Magazine THE WAIKATO KINDERGARTEN ASSOCIATION TEDDY BEARS PICNIC

19–28 February 2016

Featuring: Mainstage sing-a-long! Your favourite Disney classics with Mamma Mia’s Russell Dixon in the Magic of Movie Musicals Show!

Pick up a festival guide or go to www.hgaf.co.nz for the full line up.

DROWNING IN VERONICA LAKE Witness a dazzling starlet’s tragic fall from grace in Drowning in Veronica Lake, a stunning one woman production. Set in 1940s Hollywood, Veronica Lake set the standard for self-destructive celebrities. Smart, sexy, and

Pick Your Own Blueberries At $11/kg, pick your own is a fun summer activity for the family.

Our cafe serves light refreshments and snacks, baked goods, and real fruit ice cream or frozen yoghurt.

Now open in two locations: 397 Jary Rd, Ohaupo 229 Cent Central Rd South, Ngatea

Open 7 days Eftpos available 8am to 6pm

196 Alexandra Street, Te Awamutu | 07 871 2920 | thebird-cage.co.nz

07 8236923 www.blueberry.co.nz page 48 www.nourishmagazine.co.nz

page 49 www.nourishmagazine.co.nz

flowers | jewellery | gifts

BLOOMING FROM THE INSIDE OUT DURING THE

FESTIVE SEASON

A Kitchen Garden

With the sun out, the holiday season in full swing and the increase of social gatherings, it is easy and very tempting to overindulge in both food and alcohol. We can even overdo our exposure to the sun if we are not careful. This article is about how to support yourself while still having fun and feeling great during the summer.

WORDS Shona Reid

Summer arrived with an abundance of weeds and pests. However, combining different plants and experimenting with heritage vegetable varieties can help gardeners win the battle. WINTEC Horticulture Technician Shona Reid shares her experiences from Hamilton Gardens Kitchen Garden.

PESTS Warmer days mean a surge in growth. Unfortunately this also includes weeds. Gardeners will be kept busy fighting pesky weed invasions...but it’s a worthy cause as it allows your fledgling plants to prosper.

Bird strike is the garden’s biggest enemy right now. We cover some plants with wire cloche and have been experimenting with companion planting to detract birds. Interestingly, birds are not fond of red leaves so we are having good results with red lettuces and red silverbeet.

The Kitchen Garden follows organic sustainable principles.

We only use sprays which are acceptable under organic guidelines, so avoid artificial fertilisers and chemical sprays.

Visitors can see that using organic principles are achievable and gardens can be grown confidently without chemical intervention.

Tip: Cover what you can. Good organic alternatives are widely available to battle slug, caterpillar and white butterfly invasions.

SOWING The walled garden is a demonstration garden and is not planted to mass-produce vegetables. Instead, the garden offers an opportunity for visitors to see different varieties — how they are growing and what flourishes in the Waikato climate. Ideal for domestic gardeners to garner a few tips and be inspired.

The concept of a walled kitchen garden reaches back as early as 2,300 B.C when the ancient Egyptians grew leeks, lettuces and gourds in chequerboard plants divided by irrigation channels. The Hamilton Gardens Kitchen Garden features many classic features of European 18th/19th century gardens — particularly the ‘fruit wall’ which often ripens fruit before other regions.

In early summer we planted our usual suspects: peppers, chilli, tomatoes, aubergine and zucchinis but also experimented with heritage varieties. The hundreds of years’ old Marmande tomato variety was planted, and historically, this was grown for chutneys, sauces and relishes. Eventually it will be sold as a bespoke chutney in the Hamilton Gardens Information Centre. Heritage varieties work well for a staggered harvest — to avoid the dreaded mid-summer glut! — as they mature at different times. They are also more disease resistant and generally hardier.

In January and February we are looking ahead to our winter crops and planning what we will sow for the coming winter.

In the height of summer sowing slows due to the heat and

dry conditions. However, in mid-summer we are in the throes of harvesting. Ahead of winter we are preparing the beds for brassicas and ordering seed. Consider succession planting at this time to ensure you won’t be off-loading vegetables to neighbours when they all mature at once!

HARVEST Our artichokes put on a very impressive display and we have harvested some, leaving the remainder to flower for bee food.

Mid-summer means harvesting zucchini, lettuces, cucumbers, French beans, tomatoes, aubergines, chilli and peppers.

Okra and tomatillo were new additions to the garden this year.

Okra is famous for its inclusion in Cajun cooking styles while the tomatillo was cultivated in the pre-Columbian era and is a staple of Mexican cuisine. These should mature late summer.

Shona is a WINTEC Horticultural Technician who oversees the Kitchen Garden and also liaises with WINTEC students using the garden as part of their horticulture studies. Shona has more than twenty years’ experience working on large estates for organisations and private owners.

Find out more about Hamilton Gardens: www.hamiltongardens.co.nz or www.facebook.com/hamiltongardensNZ

The world of herbs offers us many options to support our liver and digestive systems. Milk thistle is a well researched herb for supporting liver function, and for good reason. Historical evidence shows milk thistle has been used for over 2000 years and it has been regularly used in modern herbal practice since the 1930s. Milk thistle has a tonifying, nourishing and antioxidant action by scavenging free radicals and assisting in cellular regeneration in the liver. Some uses for milk thistle include liver damage caused by alcohol and other conditions such as diabetes, exposure to chemical pollutants, drugs and even poisonous mushrooms.

SO HOW WOULD YOU USE IT? Milk thistle can be purchased as a tablet, tea or as a herbal tincture made up at your local Herbal Dispensary. If you know you are going to overindulge in alcohol or eat heavy fatty meals, take milk thistle daily. Personally I think all adults could benefit from a yearly six-weekly course of taking a liver and digestive tonic*.

If you have trouble with bloating and burping after eating you could benefit from supporting your digestive system before each meal.

the recommended guidelines.

To protect yourself against sun damage we would recommend taking a supplement that contains one or more of the following: astaxanthin, resveratrol, quercetin, vitamins A, D, E and C. Increase your intake of essential fatty acids either via your diet or supplements to support skin regeneration and to prevent dryness. Increase your intake of herbal teas; include herbs that have an antioxidant and cellular repair action such as centella, rosemary, oatstraw, and nettles. Green tea is also beneficial.

Lastly I would like to take this opportunity to wish you all a very happy and healthy summer and also to thank you for your words of support and encouragement. We are looking forward to celebrating our 20th year in business at The Herbal Dispensary in Raglan next year. Stay tuned for some great herbal celebrations! *As with any herbal medicine please consult with a medical herbalist before starting any herbs, especially if you are taking any medications, have a health condition or are pregnant or breastfeeding.

by Bronwyn Lowe Medical Herbalist | MNZAMH

This can be done by taking a herbal tonic, including herbs such as gentian, ginger, dandelion and even kawakawa. These really need to be in a tincture form rather than a tea to get the bitter principle stimulating production of your digestive enzymes.

Alternatively you could purchase a readily available digestive enzyme complex and take these before or during a meal as per

The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

IRRIGATION & HYDRATION As we come into the warmer months, it’s a good time to start thinking about how your garden and patio will get the vital water they need to continue growth and production. The Aquabag portable hose reel is new to New Zealand and we love its stylish compact design and versatility.

The Aquabag comes with an 11.5 metre hose, which makes it ideal for the patio or smaller garden space, and a 3 jet ergonomically designed nozzle for ease of use. It’s lightweight too, so you won’t need to drag a heavy watering can around anymore, and comes in 4 striking colours to complement your garden.

Palmers Planet St James, cnr Thomas & Horsham Downs Road, Rototuna.

LOOK YOUR BEST THIS SUMMER! WE OFFER A RANGE OF TREATMENTS FOR YOU TO EXPERIENCE, WHETHER IT’S BEAUTY THERAPY MAINTENENCE, REJUVINATION OR PURE INDULGENCE. • WAXING • MANICURES • PEDICURES

• MASSAGE • EYE TREATMENTS

• TANNING • FACIALS • WEDDING EXPERTS

Call our friendly team today to book your appointment WWW.SKINBEAUTY.CO.NZ

07 870 5249 SKIN-BEAUTY-DAY-SPA

page 51 www.nourishmagazine.co.nz

65 SLOANE STREET REAR EMPIRE THEATRE TE AWAMUTU

Beauty

With wedding season kicking into full swing, here are a few tips on making sure your skin is flawless for your big day: Ensure you are drinking enough water to keep your skin hydrated. You should try and drink 2 litres a day and start this at least 3 months before the wedding day to avoid having to run to the loo every 5 minutes!

•

Start a good cleansing routine morning and night to ensure your skin is clear of impurities.

•

Skin diets are a relatively new concept but they truly do make a huge difference to the appearance of the skin.

•

•

Don’t forget to moisturise your entire body; your face isn’t

NOURISH | beauty

the only bit of skin that will be showing on your big day.

Hands and nails start with a home maintenance kit to ensure your nails are healthy and strong. There’s nothing worse than a nail splitting the day before your manicure is booked.

•

Sara

NZ made and natural, this face polish will leave your skin smooth and refreshed. Combining jojoba wax beads and bamboo granules with the Nellie tier coconut cream soap, this exfoliant is gentle enough to use several times a week. $29.00.

The team at Engine Room have settled into their new space on Victoria Street. So you can now find Hamilton’s most eco-friendly hair salon at 564 Victoria Street.

Feeling Down? Anxious? Exhausted? Lost that drive for life?

MAKE 2016 YOUR HAPPIEST YEAR EVER! Are you feeling anxious or unhappy? Feel like the joy in your life has gone? Lost interest in normal activities? Have a lack of motivation and energy? Not sleeping well? Not feeling very sociable? The problem may not be your mental state, but your biochemical state! medicating the symptoms, as often the medications prescribed can cause side effects and create further health complications.

To discuss how The Naturopathic Clinic can help you on your journey to a happier, brighter 2016 please contact us for a FREE half hour consultation on 022 017 6033 or visit us at www.thenaturopathicclinic.co.nz

We talk to Dr Oliver Russell from The Osteopathic Clinic about how an Osteopath can help with more than your sore back.

Why are people who treat bones talking about treating abdominal and digestive complaints?

It is a very common misconception that osteopaths treat bones. The word osteopath is derived from the Greek for study or passion for structure. We study and examine all structures. The connective tissue that holds us together wraps around and through every bit of us and all of it is affected by any one part of our body.

We do not restrict our study and treatments to bones and muscles alone but to all parts of the body, otherwise we could be missing a lot of pullies, guy ropes and tensions that affect our health and cause pain or dysfunction.

How can physical therapy help gut problems?

Common conditions, like painful periods, irritable bowel syndrome and others, can be helped by sorting out the structure that relates to them. These include the supporting ligaments, the blood supply and the origins of the nerves. If these can be freed from tensions, then the body functions better.

The osteopathic principal is that structure governs function; bits of the body work better when they are free from injury, strain or extraneous tension and if there is a good blood supply and drainage the body can normally repair tissues and function fully.

Is there anything gut you don’t treat?

There are conditions that are more difficult to treat. Scar tissue, for example, is unlikely to ever change. Having said that, if everything around the scar is working better it will have less or no detrimental effect on your health.

We excel at working out and helping with conditions that others cannot diagnose or identify.

Christmas 2015 Lunch Menu $35 PER PERSON FOR TWO COURSE S AND CHRISTM AS CR ACKE R.

Choice of 3 Mains & 3 De sserts

Maple & Dijon Glazed Champagne Ham with Cranberr y & Orang e Sauce, Herb Buttered Potatoes , Sauté Asparagus with Alm onds Pan Seared Salmon Fil let with Béarnaise Sauce, Herb Buttered Potat Sauté Asparagus with Alm oes, onds Garden Fresh Beetroot Tart with Blue Cheese & Walnuts with a Rocket Leaf Salad Festive Apple & Mince meat Pastr y with Brandy Custard Strawberry Pavlova & Va

nilla Cream

Warm Fudge Brownie, Chocolate Sauce & Ice Cream

Bookings essential. Please phone the store to reserve your table.

We can not claim to cure all gut conditions or any medical ailment, but with a better structure you will find better health. We are trained in diagnosis and can quickly tell what is in our realm and what is not. We work closely with other medical practitioners so if we think there is a better or quicker path to health or you need further tests or specialist’s care we do not hesitate to refer you appropriately.

Another important neurotransmitter is dopamine; dopamine affects your motivation. Both dopamine and serotonin deficiencies are common causes of low moods or depression.

Good nutrient levels along with proteins produce dopamine in the brain, further making adrenaline, so you are able to produce energy and feel motivated.

Depression or low moods are very common in today’s society. If depression has been a concern for you, it may be another sign that you have poor protein and nutrient absorption. If you have an overgrowth of detrimental bacteria, viruses or fungi then it is likely you have a lack of the beneficial bacteria needed to breakdown your proteins which can affect your serotonin and dopamine levels.

secluded secret garden setting

skinbeauty.co.nz

NEW SPACE

Serotonin is a neurotransmitter in the brain; it is the hormone that makes us feel calm and happy. If your serotonin is low you may be experiencing poor sleep, depression, irritability, negativity or have sugar cravings. Serotonin is vital in regulating our moods, sleep and temperature. The surprising fact is that 80% of our serotonin is produced in our gut; so if your gut’s not in a good state due to food allergies, stress, lack of nutrients or infections, then you could have low serotonin levels.

s JoinU in our stunning and

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

FACE POLISH BY NELLIE TIER

Grab yours from The Birdcage on Alexandra Street in Te Awamutu.

A GOOD GUT FEELING

Is there an age that osteopathy is inappropriate?

No. Our techniques are gentle, non invasive and, because of our rigorous training, applied with care and precision.

JENNY BARKER Dip. Nat. Naturopath

3 Gilbert Court, Rototuna, Hamilton 3210 At The Naturopathic Clinic we conduct specific testing to 022 017 6033 identify factors that may be impacting on the performance info@thenaturopathicclinic.co.nz of your neurotransmitters. We believe that it is essential that page 52 www.thenaturopathicclinic.co.nz www.nourishmagazine.co.nz we understand the true cause of your illness rather than just

From babies with colic to pregnancy related issues and generalised gut function in the elderly. We treat a huge variety of people. Never knowing who is going to walk through our door certainly keeps our work interesting.

Cnr Thomas & Horsham Downs Rd, Rototuna, Hamilton. Ph: 07 853 0600.

Open Mon - Sun: 8.30am - 5.00pm.

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

For more information on osteopathy and how it could help you go to www.osteopathy.net.nz 11149-1 N

NOURISH | events

WAIKATO EVENTS

NOURISH | directory

DIRECTORY

EIGHT DAY RESIDENTIAL WELLNESS RETREAT

HOMEGROWN HARVEST Homegrown Harvest is a new section at the Waikato Show this April. Celebrating food produced locally, Aaron Brunet will be in a pop up kitchen space where the public can come with their home grown produce and he’ll share his recipe ideas.

Aratika Cancer Trust has been running retreats and workshops since 2011 to help overcome the challenges of cancer. This programme covers lifestyle medicine practices that offer improved quantity and quality of life, all totally complementary to conventional treatment.

A tasty bounty of locally produced cuisine to sample and buy from our selection of exhibitors along with the Waikato Vegetable Fruit & Food Competition (categories include a vegetable bounty basket, apple pie bake and preserves).

It is suitable for those just diagnosed or those who have finished treatment and want to improve their wellness.

9–16 April 2016 Tauhara Centre, Lake Taupo aratika@aratikatrust.co.nz www.aratikatrust.co.nz

Get on the Grapevine wine@primovino.co.nz

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

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

wine@primovino.co.nz Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

Entry forms and more information at www.waikatoshow.co.nz/ homegrownharvest

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

HAMILTON GARDENS ARTS FESTIVAL 2016 Set in the beautiful Hamilton Gardens the annual Hamilton Gardens Arts Festival is a smorgasbord of top international, national and local performances. The Hamilton Gardens will explode with colour, movement, sound and life over 10 action-packed days.

PYO BLUEBERRIES

19–28 February 2016

Ohaupo Orchard, 397 Jary Road, Ohaupo

www.hgaf.co.nz

Ngatea Orchard, a short drive south on Central Road South off SH2

Fun for all the family and a great way to stock the freezer.

Open every day (except Christmas) from 8am to 6pm

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

www.blueberry.co.nz

FEAST WAIKATO Finally a food and wine festival for the Waikato! Spend the day enjoying the ambience of the Hamilton Gardens, savouring the flavours of the Waikato along with an exclusive VIP area, live cooking demonstrations from celebrated chefs, and a main stage line-up with buzzing live entertainment from the Waikato and beyond.

waikatofarmersmarkets.c o.nz

THE GREAT PUMPKIN CARNIVAL The Great Pumpkin Carnival was started in 2009 by Jenny Rowden as an event to celebrate pumpkins, showcase Hamilton Gardens and to be a fun family day out for people of all ages.

Check out the website for photos, information and details on how to enter.

Sunday 28 February www.feastwaikato.co.nz

BEAUTIFUL WEBSITES FOR RESTAURANTS, CAFES, BARS, BLOGS & ANYTHING FOOD!

CHICKENFRIEDWEB.COM

VINTAGE

3 April 2016

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www.thegreatpumpkincarnival.co.nz

We stock quality sustainable natural healthcare for the whole family.

IF YOU ARE READING THIS CHANCES ARE SO ARE YOUR

Shop online for herbal liquids, teas, food, supplements, skincare, personal care, petcare and eco-friendly products.

POTENTIAL CLIENTS

STOCKIST OF

info@naturallyyourstore.co.nz www.naturallyyourstore.co.nz

VINTAGE FOR HIRE

Caring for you and the environment.

Laz��on�� C�ot��� & Hom��a��� TO FIND OUT HOW YOU CAN BE PART OF NOURISH

EMAIL

vicki@nourishmagazine.co.nz

Creative custom framing P 07 856 4236 • 120 Silverdale Rd • Hamilton www.theframingworkshop.co.nz

or phone 021 065 1537

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Volcom Lane | Wainui Road, Raglan luv_vintage_nz@hotmail.com vintage

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CENTRAL STORE OPEN NOW

BAKERY SHOP HOURS

CENTRAL STORE BAKERY

8.30am - 3pm Monday - Friday 8.30am - 12pm Saturday 236 Kahikatea Drive, Hamilton 07 847 1206

7.30am - 3.30pm Monday - Friday 6 Garden Place, Hamilton 07 444 5043

WWW.VOLAREBREAD.COM