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Issue no. 12, Winter 2013

Eat your greens

Cheap Cuts Magnificent Melbourne

Nourish –

The Cookbook,

out now

Win a fabulous makeover! Beautiful Baby Cakes & Sweet Macarons

Fresh local flavour

page 1 www.nourishmagazine.co.nz

www.nourishmagazine.co.nz

WAIKATO, NZ


Intro Issue 12

Welcome braised, making them perfect for winter. Make sure you go to www.nourishmagazine.co.nz or follow us on Facebook to get more great winter recipes.

It’s been a busy period in the Nourish office of late; as well as working hard on this winter edition we have also been putting together our first cookbook. Nourish – The Cookbook is now available for $35 from our website or good stores in the region. Full of some of our best recipes from the past three years all with beautiful colour images; we hope this is one of those books that never leaves your kitchen. Winter is here so it’s time to enjoy those hearty comfort foods. In this edition we look at some often neglected cuts of meat that come into their own when slowly

Still revelling in the joys of winter? On pages 9-11 we highlight broccoli, discovering some great new recipes for this super nutritious vegetable.

On pages 28-31 I take you with me on a trip to Melbourne where I rediscover old favourites plus some new ones. A little closer to home we visit Matamata, the Kaimai Cheese Factory, and Cafe Banco in Te Aroha – all great spots for a day trip no matter what the season. Vicki Ravlich-Horan

Editor Vicki Ravlich-Horan

Editorial Assistant Victoria Russell Creative Director Anna Mollekin (Alm Creative) Proofreader Nikki Crutchley

Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs

Photographers Claudia Aalderink, Lorena Barnes, Dhyana Muir, Vicki Ravlich-Horan Cover Claudia Aalderink

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

Advertising Enquiries Bay Of Plenty Region: Sue Lawton salesbop@nourishmagazine.co.nz 021 768 165 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537

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


Contents

12

14

04 Vic’s picks 04 What we learnt 05 Waikato Farmers’ Markets

16

24

06 Waikato news 07 Feedback 08 Market place 09 Broccoli 12 Life’s sweet 14 Winning formula 16 Beautiful baby cakes

26 Winners from our Autumn edition

28

The lucky winners of the set of Trilogy Shampoo and conditioner are Amanda Tomlinson and Kirsty Parker

19 Cheap cuts 22 Matamata 24 Kaimai Cheese 26 Banco

28 Magnificent Melbourne

33 Wine column 34 Accentuate the positive

35 Makeover

competition

35 Beauty column 36 Herb column 37 Friendlypak 38 Waikato events 39 Directory

CONTRIBUTORS Lorena Barnes Born in Austria in the beautiful Alps on the border to Italy, after finishing business high school Lorena Barnes went backpacking in Australia for four months. She returned to Austria and attended the technical college for Interior Design and Furniture Making and after a year of working moved to Australia for work experience. After seven years living in Sydney, Lorena and her Kiwi husband have now finally settled in New Zealand where Lorena works as an interior designer. “I picked up photography around two years ago,” says Lorena, “and since then it has become my number one passion.”

Claudia Aalderink Born and raised in Holland, Claudia fell in love with New Zealand after her first visit in 1999. In 2005, along with her husband Harald and daughter Isa, Claudia settled in New Zealand permanently and the family currently enjoys a rural lifestyle with views of Taupiri Mountain along with four cats and a chocolate Labrador named Elvis! Claudia says, “A lifelong passion for photography brought me to a new stage in life and in 2009 I enrolled at Wintec for a Bachelor of Media Arts, majoring in Photography.” With her degree complete Claudia now plans to go back to Wintec

to get an Honours degree in Photography and establish herself as an artist. Claudia is a vegetarian with a love for interior design, op shops, books and cooking, who now works as a freelance photographer as well as on several art projects and installations. Dhyana Muir

Dhyana is a photographer/artist who lives in the Coromandel. She enjoys every aspect of photography from weddings to family shots as well as commercial work. Dhyana also creates uniquely designed portraits. Feel free to contact her on 021 116 3299 or dhyanaphotography@gmail.com to discuss your individual requirements.


Product Spotlight

Vic s picks

Rocket Plus V2 espresso machine Espresso fans rejoice; the guys at Rocket have the best package to set you up at home. A gorgeous Rocket Plus V2 espresso machine complete with a Mini Mazzer grinder, six ceramic cups, a steaming jug, espresso machine cleaner and a two hour Barista Fundamentals lesson. All for $3800. Go to www.rocketcoffee.co.nz for more details or pop in and see them at 302 Barton Street, Hamilton.

Loving Earth Raw Organic Cacao Butter Loving Earth Raw Organic Cacao Butter made from fairly traded criollo cacao from Satipo in Peru is now available at Dante’s Fine Foods in Cambridge. This cocoa butter is made by pressing the raw cacao nibs to preserve the full vitality of the raw cacao. Use for making your very own raw food chocolates, chocolate smoothies, sauces, fudge or the basis for delicious dehydrated cookies. Dante’s Fine Foods, 61-63 Duke Street, Cambridge

Trilogy Certified Organic Rosehip Oil Trilogy Certified Organic Rosehip Oil is a powerful 100% natural skincare oil that helps improve the appearance of wrinkles, scars and stretch marks. Vogue Beauty and Health Director says it’s a staple in her bathroom cabinet.

You can get your hands on a bottle at The Herbal Dispensary in Raglan. We also have two bottles to give away to two lucky Nourish subscribers.

What we learnt Here are just a few of the things we learnt from putting together this edition of Nourish. I knew broccoli was really good for you with great health benefits, but I learnt it’s linked to the prevention of cataracts, birth defects and heart disease! Super food!” Anna

Making macarons is not as scary as I thought. Watching Diana make them with

such ease was so inspiring. I will definitely try to make them myself!” Claudia

I often see the cheap cuts of meat in the supermarket, like lamb shanks or beef shin but was a bit clueless as to how to cook them; the article ‘Cheap Cuts’ with

page 4 www.nourishmagazine.co.nz

its yummy recipes will definitely be used.“

Nikki

I learnt that they have been making butter and cheese in the Matamata district since 1886.”

Victoria


Winter

Waikato Farmers’ Markets

at the

Fresh, local and seasonal

in n seaso

Cabbage, cauliflower, celeriac, broccoli, leeks, lemons, oranges, mandarins

Gremolata Smoked Salmon with Fresh Pasta extra virgin olive oil 1 onion finely diced ⅓ cup cream 200g Roberto’s Kitchen plain fresh fettuccini 75g Salmon Man gremolata hot smoked salmon handful of Lettuce Man’s baby spinach toasted pine nuts (optional) Put a large pot of salted water on to boil. In a large heavy bottomed frying pan, sauté onion in some olive oil until

translucent. Add cream and simmer for a couple of minutes.

Place fettuccini into rapidly boiling water for 2-3 minutes until cooked, then drain.

Add flaked salmon to the cream for 1 minute. Remove from heat and stir in torn baby spinach and season with salt and pepper. Add cooked pasta to the salmon cream mixture and stir through so the pasta is coated. Garnish with pine nuts.

NEWS Wrap up warm, grab the family and make shopping at the farmers’ market a regular part of your weekend. The Korean Pancake Man makes savoury or sweet filled pancakes and you can watch them being made in front of you. Cornish pasties are another tasty option to warm your cockles, or perhaps a traditional fritter from the Fritterman. For something a little sweet, Mavis & Co. at the Hamilton market always have delicious baking on offer. Their donuts go perfectly with a cup of coffee!

Cambridge

The market is also a great place to pick up ready to eat products to take home. Jono, from Soggy Bottom, makes delicious traditional pork pies. Unlike Kiwi pies, these are served cold and together with some salad make a yummy lunch. Or why not try some of the fantastic authentic Italian fare on offer from Roberto’s Kitchen? The down side of winter is the inevitable sniffle! Stop by Country Gold and stock up on Manuka honey to boost your immune system. And at the same time grab some of their Manuka 12 + SMF lozenges with propoplis which are great for sore throats.

Every Saturday from 8am-12 noon | Victoria Square

Hamilton

Every Sunday from 8am-12 noon | 204 River Road

Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz www.facebook.com/waikato.farmers.market page 5 www.nourishmagazine.co.nz


The Farm Shop The Farm Shop in Gordonton opened in May. Open Wednesday-Sunday they only sell products that are grown, raised, cooked, baked or produced locally. They have a growing range of products so if you can’t always make it to the Farmers’ Market this is the place to go.

Nourish – The Cookbook Nourish – The Cookbook is now available. Full of some of our best recipes from the past three years, it is packed with beautiful pictures and great recipes that will quickly become family favourites.

Jam Cafe Also expanding is Jam Cafe (inside Freedom Furniture) who recently opened their second cafe after taking over the space in Queenwood vacated by Zinc.

Jack’s Cafe Great news for Jack’s Cafe fans, the popular Hillcrest eatery has doubled in size, expanding into the shop next door.

The book is for sale for $35 from www.nourishmagazine.co.nz and local retailers. It is also available to schools and community groups wanting to sell as a fundraiser so please email vicki@nourishmagazine.co.nz for more details.

Seasonal style tip... www.ward robe111.co.nz

Revive your style

MAKE THE BEST PART ABOUT WINTER BE WHAT YOU WEAR. Book now for your free style consultation. REMEMBER... a happy wardrobe is a wardrobe you wear often and always. 021 08314 111 | erena@wardrobe111.co.nz

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Feedback

The moussaka was fantastic; we will definitely be doing that one again! Many thanks for the recipe. Yanina Purcell

While travelling through Te Awamutu on Monday, my husband and I stopped for lunch at Red Kitchen. Loved our lunch and they also gave me Nourish magazine – began reading while I ate my lunch and couldn’t put it down, well done, what a fabulous magazine, full of interesting and valuable information. I have now subscribed and await my copies arriving in the post. We ordered Red Kitchen’s Date and Walnut Loaf to enjoy with our coffee – it is beautiful and I wondered if Megan would allow you to share her recipe through your magazine. Please ask her nicely so that I can bake it at home. Many thanks Jacqui Penn – Whangaparaoa

I recently picked up a copy of Nourish magazine, issue number 10, I want to make the moussaka recipe on page 20, it says to stir in cheese, but there is no cheese listed in the ingredients, can you let me know which cheese you use and how much? Many thanks; I find the magazine very interesting, lots of good articles. Lynette Scholtens Oops sorry Lynette, it should be 1 cup of grated cheese. Thanks for pointing it out for us, Vicki Love your magazine, just arrived home after 10 years in the UK and so pleased to see NZ has continued to flourish in the food industry! Look forward to your next issue! Lisa Burne via Facebook

Image by Claudia Alderink

LOVE the latest edition! Awesome to see Ollie Bollen recipe! My Oma made them all the time for Christmas. I will try this out for Easter! Hera Royal via Facebook Congratulations to Hera who won the wonderful MaxiAir Bin from FriendlyPak (www.friendlypak.co.nz) For your chance to win one of the world’s best kitchen scrap collection systems please send your feedback to info@nourishmagazine.co.nz

Mum’s Date Loaf My mum (Rosalie) started making this for us when we first opened; we were tough critics and kept asking her to add more walnuts and more dates etc. It became so popular that she was making it daily and so finally she handed the recipe over so we could make it ourselves. She asked me not to publish it, but I figured I am too old to be sent to my room, so here it is. (Megan Coupland, Red Kitchen)

NOW IN STORE

2 cups sugar 2 ½ cups dates 800ml water 1 ½ cups sultanas 1 ½ cups currants

Manuka Smoke Concentrate

2 cups walnuts 100g butter 3 cups flour 3 tsp baking soda

2013 Cuisine

Artisan Award W I N N E R

Comes in a handy spray bottle and is a great addition to your pantry.

100% natural

Comes in a handy spray bottle and is a great addition to your pantry. The uses are endless!

Method 1 Line a 30cm loaf tin with baking paper and non-stick spray.

2 In a large pot bring fruit, sugar, dates, walnuts and water to the boil, add butter and allow to cool. 3 Add flour and soda to wet mix and put in prepared loaf tin.

4 Bake at 160°C with an oven tray on the shelf above to stop it browning.

5 May take over an hour to cook. Test with a skewer, it must come out clean. Do not open the oven in the first hour.

©RedKitchen2012

Here are some ideas: • spray on your chops • make your own barbecue sauces and marinades • half teaspoon inside a roasting chicken • add a teaspoon in your stew • spray straight onto your barbecue plate • great in homemade bacon or salami • a teaspoon or two in your gas hangi • spray on your roast vegetables P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge

page 7 www.nourishmagazine.co.nz


Hinuera Country Market I

s held on the 3rd and 4th Saturdays of every month undercover at the Hinuera Community Hall, State Highway 29.

Locally grown fruit, vegetables and flowers, as well as New Zealand-made crafts, collectibles and antiques.

Market What’s on

Cambridge

Waikato Farmers’ Markets

Victoria Square.

Lions Morrinsville Country Market

Every Saturday 8am to 12 noon

Matamata Market

1st Saturday of each month, 8:30am-12:30pm

2nd Saturday of each month, Every Sunday 8am to 12 noon from 8:30am

Hamilton

River Road Car Park, 204 River Road.

Gordonton Country Market

2nd Saturday of each month from 8:30am Hukanui Park, Gordonton Road.

Raglan Creative Market

2nd Sunday of each month, 10am-2pm

Canada Street, Morrinsville.

Matamata Primary School Grounds

from our beehive to your table

Wonderful winter produce available every week at the

P 07 8294405 E info@sweetreehoney.co.nz

Award dw winni winning local artisan honey available at

WAIKATO FARMERS’ MARKETS

Hamilton Farmers Market, online and great food stores around the Waikato.

www.sweetreehoney.co.nz ww

Raglan Old School Arts Centre.

Tamahere Market

St Stephen’s Church grounds, corner Airport and Tamahere Road.

Enjoy the freshest local winter produce as well as award winning cheese, honey, salmon and more. www.waikatofarmersmarkets.co.nz www.facebook.com/ waikato.farmers.market

page 8 www.nourishmagazine.co.nz

© Lee Snider | Dreamstime.com

3rd Saturday of each month


Broccoli

Your mum was right, eat your broccoli, it’s good for you! With just 30 calories per cup it is high in vitamin C and A, folic acid, calcium and both soluble and insoluble fibre. A member of the brasica family, consumption of broccoli is linked to the prevention of cataracts, birth defects and heart disease. Broccoli, along with cabbage and Brussels sprouts, is a cruciferous vegetable which have long been thought to have anticancer powers. In 1982 the US National Research Council on Diet, Nutrition and Cancer said “there is sufficient epidemiological evidence to suggest that consumption of cruciferous vegetables is associated with a reduction in cancer.”

Clarence chef Carl Taylor thinks broccoli in the past has been an underrated vegetable in restaurant kitchens “but now with new cooking techniques and chefs using more and more fresh local produce broccoli is no longer the boring old vegetable it once was.”

“Tossed in olive oil with garlic and lemon zest on the bbq char grill,” Carl says, ���has to be my favourite way to cook broccoli. Finish it with a few chopped raisins and toasted almonds.”

Brad Bakker, owner of Hazel Hayes in Hamilton, says he loves the versatility of broccoli. In addition to cooking it Brad says “it can be blitzed up raw and used in salads. There are countless possibilities!” Brad’s favourite broccoli dish is “baked in the oven, with cheese sauce like mum used to make.”

Twenty-five percent of people inherit an aversion to the bitter taste of broccoli.

Combat this by seasoning well. A squeeze of lemon juice or a sprinkle of Parmesan cheese will help too.

MOBILE

high tea catering

BRIDAL CORPORATE CELEBRATIONS

check out our Facebook page 021 437 322 mysweetthingsnz@gmail.com www.mysweetthings.co.nz

Quality in every bite page 9 www.nourishmagazine.co.nz


• Broccoli Mash •

Broccoli Mash 500g potatoes (I used Agria as they are great for mashing) 1 garlic clove, peeled (optional) 250g broccoli florets (approximately 1 head) 25g butter ¼ cup milk salt and pepper Peel the potatoes and chop into 2cm pieces (this means a medium potato cut into about thirds). Put potatoes and garlic in a pot and fill with cold salted water so there is about 2cm of water above the potatoes. Bring to the boil and simmer for 10-12 minutes. Add the broccoli florets and cook for a further 10 minutes, or until the potatoes are cooked.

Drain well. Add the butter and mash. When the butter has melted through add the milk, mash again. Finally check for seasoning and then serve.

Broccoli Pasta 2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan

• Broccoli Pasta •

1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry spaghetti 25g butter 50g bread extra virgin olive oil Firstly make the garlic croutons by gently melting the butter in a pan. Add one garlic clove finely chopped and the finely chopped bread (I used ciabatta). Cook on low, stirring often until the breadcrumbs are crisp and brown but before the garlic burns. Remove from the pan and allow to cool.

Meanwhile bring a large pot of salted water to the boil. When bubbling add the spaghetti and cook until al dente. In another pot add the stock and broccoli florets, cover with a lid and cook for 7-10 minutes. Drain the cooked broccoli reserving ½ cup of the stock. Using the same pan that you cooked the garlic crumbs in heat a little oil or some extra butter and carefully sauté the onion and remaining garlic. When the onion is translucent turn off the heat and transfer to a food processor. Add the cooked broccoli along with the Parmesan cheese, pine nuts, basil and ½ cup of reserved stock and blend until smooth. Check for seasoning before tossing through cooked spaghetti. Serve with the garlic croutons and a drizzle of extra virgin olive oil.

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• Beef & Broccoli Noodle Stir Fry •

Beef & Broccoli Noodle Stir Fry 400g beef schnitzel 4 tbsp soy sauce 2 tbsp oyster sauce 2 cloves of garlic, crushed 1 cm of root ginger, finely grated 1 tbsp rice wine vinegar 1 tbsp cornflour 1 onion 1 head of broccoli (or 250g broccolinni) 200g noodles peanut oil Slice the schnitzel into strips. Mix together the soy sauce and oyster sauce, ginger, garlic, vinegar and cornflour, before adding the meat to marinade for at least 30 minutes. Cut the broccoli into florets all approximately the same size. Bring a large pot of water to the boil to cook the noodles. When the water is boiling add a good pinch salt and add the noodles, cooking for 3 minutes before adding the broccoli. Cook for a further minute, or until the noodles are cooked and then drain, reserving ½ cup of the water.

Heat a little peanut oil in a wok and add the sliced onion and cook for 3-5 minutes. Remove and set aside then add half the marinated beef. Cook quickly for 2-3 minutes before adding to the onions and cooking the last batch of beef. When the second batch of beef is cooked (2-3 minutes) add the onion and beef back in that you set aside along with the cooked noodles, broccoli and ½ cup of the cooking water. Continue to cook for 2-3 minutes more until everything is heated through and well combined. Serve and enjoy.

ESSTEELE PER VITA AVAILABLE AT RED KITCHEN

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LIFE’s -sweet-

“I

t’s been hectic around here,” sighs Diana Bowmar from My Sweet Things when I arrive at her place just outside of Te Awamutu. Hectic, I think, is an understatement when describing Diana’s life and everything she has going on. With three preschoolers (William four and twin girls Frances and Amara just 11 months old) Diana would have her hands full anyway let alone with an expanding business (or two) to run. I’m here to discover the secrets to a perfect macaron. These delicate little French morsels are all the rage right now. The perfect one is crisp and perfectly formed on the outside but soft and slightly chewy on the inside. But that’s not the end! What really make macarons stand out are the flavour and colour combinations, which if you have ever tried to make them you will know also adds to the degree of difficulty in making them.

Diana started making macarons when she lived in Tasmania. One of her sisters discovered them, noting they were notoriously hard to make. Seeing this as a challenge all three sisters set about trying to make the best macaron. So by trial and error, and a good dose of sibling rivalry, they perfected the recipe. page 12 www.nourishmagazine.co.nz

Her two sisters, who still live in Tasmania, started their own macaron business and have won four gold medals at the Tasmania Fine Food Awards. For Diana though it was a move to Te Awamutu, her husband Andrew’s hometown.

Although it wasn’t long before Diana set up her own business and My Sweet Things debuted at the Tamahere market in 2009. Diana laughs as she recalls people’s reactions to the macarons, “Everyone was, what are those? One lady even thought they were soap.”

This was nearly four years ago and the macaron phenomena had not hit our shores. Now Diana says, “The response is fantastic. I have people coming specifically to the market for macarons.” With a young son and then the arrival of


Images by Claudia Alderink

-TIPDiana’s tip for making the perfect macaron?

“If you can make a sponge,” Diana says, “you can make a macaron. It’s all about the way you treat the eggs.” With eggs being a crucial ingredient it’s lucky the family live in a rural setting and have 19 very happy hens to supply the macaron production line. Diana takes the added precaution and pasteurises all her eggs before using them. And the egg yolks? These she turns into delicious mousses and petite fours.

A beautiful box of handmade macarons make the perfect gift! Diana also creates beautiful high teas for baby or bridal showers, birthdays and more. twins, business had to take a back seat for a period but it is clear it takes a lot to slow this woman down! “I’m not the type of person who can sit and do nothing,” admits Diana.

Food is clearly a passion and I quickly discover she has many more strings to her bow than making delicious macarons. Born and raised in Africa on a cattle ranch with a Malaysian Chinese father and mixed African mother, Diana’s culinary experiences are vast and varied. This is reflected in her latest business venture, Station Grill; a range of spice blends, meat rubs, marinades and sauces.

OUT SHINE THE REST

Perhaps at first glance worlds apart from dainty macarons, but like the macarons, flavour is key! With the Station Grill range Diana wants to show Kiwis how easy it is to add great flavour easily to your food. The range includes za’atar, harissa, a butcher’s blend, Chinese spice and many more; flavours for the meat lover, seafood lover, vegetarian and the gluten intolerant. So watch out for them popping up in good food stores around town. www.mysweetthings.co.nz

TIP

USE AN ORGANIC HAIR MASK FROM OUR RANGE TO BEAT THE DRY TEXTURE THE WINTER WIND CREATES

BOOK FOR YOUR FREE CONSULTATION e/ info@engineroomhair.co.nz t/ 07 839 5000 www.theengineroom1984.com KPMG Farmers Building, 85 Alexandra St, Hamilton Central page 13 www.nourishmagazine.co.nz


winning

formula T

he brain child of Jeff Ryan, LASCo (or Lean Artisan Smoking Co), started when Jeff tried Greengrass Salami. He liked the product so much he bought the business! But before the previous owner, Collin Webby, could teach Jeff all the ins and outs of making great salami he unexpectedly passed away. So Jeff set about researching and learning how to make salami. Eight years spent researching and perfecting the process culminated in the launch of LASCo late last year. Needing a financial partner, Jeff put the idea to close personal friend, Auckland Blues player, Culum Retallick. Culum, who was keen for a venture outside of rugby, also loved the fact that the product was really healthy, so jumped on board and is an active member of the LASCo team.

Traditional salamis are both high in fat and sodium content. Modern salamis and sausages are packed full of second grade meat, preservatives, fillers and gelling agents. The more Jeff researched the more he was determined to make a healthy salami.

Using only fresh quality beef from Land Meats (in Wanganui) LASCo salami’s are handcrafted in their purpose built factory in Mount Maunganui. Great effort is made when sourcing the ingredients that flavour their four salamis. Himalayan rock salt is used both because of the natural trace elements and because Jeff wanted to get the potassium-sodium ratio balanced for optimal health benefits.

Supporting New Zealand producers was also important and this has meant forming some great relationships with producers like Kaitaia Fire, whose chillies add the kick to LASCo’s hottest salami. The most popular flavour, Marlborough Garlic, is made from fresh Marlborough garlic which is all laboriously peeled and chopped by hand. LASCo salamis are not fermented but cooked and smoked using a very sophisticated oven. This cutting edge piece of equipment, developed by NASA, uses thermal technology which tenderises as it cooks as well as retaining the moisture. Each hour in one of these ovens is the equivalent to four or five days of naturally aging meat which has

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Beautiful quality ingredients plus some cutting edge NASA technology is proving the winning formula for local Bay of Plenty company, LASCo. another big advantage. The short curing and cooking time means bacteria does not get a chance to exist or multiply. In fact, tests from the Cawthron Institute showed zero bacteria accounts across the board of LASCo products.

The result is a very healthy salami that is 90% fat free, gluten and soy free as well as low in salt and cholesterol. Marketing Manager Trudi Peet says, “This is fantastic news for families as there are so many uses for it!” Trudi says, “We want kids to start eating it (salami) again. It is great for kids’ lunch boxes as it is high in protein but low in sodium and preservatives.” Healthy salami is only the beginning. Jeff has also developed a meat and vegetable sausage which the entire team are very excited about. “We want to take on those nasty sausages bang on,” says Trudi, who is keen to see every school or fundraising sausage sizzle offer a healthy meat and vegetable version.

The idea, Jeff said, came about when talking to a friend who owned a haulage


Cafe & Store

company and the lack of healthy options there were for the drivers to eat. “The challenge,” Jeff says, “was to create a meat and protein bar that is healthy.” Its applications include hunters, fishermen, endurance athletes, as well as the military, disaster relief and the round the world boat fleet who have shown tremendous interest in the product. So much so that they are looking into designing special storage compartments in the haul of the boats to store them in as they do not have fridges or freezers on board. This would give them a ready to eat option in rough sea conditions but more importantly easily digestable proteins.

Through what Jeff describes as “pure cooking genius and science,” LASCo can create some truly amazing healthy products. So watch this space for what the team will come up with next. You will find LASCo’s beautiful salamis at your local New World, The Country Providore and the Hamilton Farmers’ Market.

Kaimai Crumbly Blue Cheese crusted sirloin steak INGREDIENTS

4 sirloin steaks 250g Kaimai Crumbly Blue Cheese 500ml red wine ½ cup brown sugar 1 tsp cinnamon 5 dates chopped DIRECTIONS

Lunch Box Muffins These are perfect for the lunch box! Make a batch at the beginning of the week, wrap them in cling film and freeze. Then each morning take them out of the freezer and put into the kids lunch boxes and they will be ready to eat at lunchtime. 2 cups self-raising flour 1 cup wholemeal flour 125g butter, melted

Make the red wine sauce first by bringing the wine and sugar to the boil. Once the sugar melts reduce the heat and simmer until it gets slightly thick and the alcohol is evaporated. Then add cinnamon and dates. Set aside. Grill steaks to your liking and at the last minute top with Kaimai Crumbly Blue Cheese and let it rest. Top with the red wine sauce. Fabulous served with a hearty merlot.

2 eggs 1 cup milk 1 cup of grated vegetables (zucchini, carrot, pumpkin etc) ½ cup grated cheddar cheese ½ cup LASCo salami, chopped 50g feta 2-3 tbsp pumpkin and/or sunflower seeds salt & pepper to taste

In a large bowl mix the flour, vegetables and seeds together. In a separate bowl whisk the egg and milk together then add to the flour along with the remaining ingredients. Carefully mix until just combined.

Put large spoonfuls into greased muffin tins and bake in a 180°C oven for 15-20 minutes, or until a skewer inserted comes out clean. page 15 www.nourishmagazine.co.nz

Come and enjoy a celebration of cheese at Kaimai Café & Store 2 HAWES ST, WAHAROA, MATAMATA

phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany


Beautiful

Baby Cakes by Megan from Red Kitchen

Watch how Megan from Red Kitchen turns a simple Hummingbird cake recipe into some truly spectacular mini cakes. For the Hummingbird cake recipe go to www.redkitchen.co.nz Images by Claudia Alderink

1 Megan suggests using the Raco mini cake tins for professional looking cakes. These tins have loose bottoms that makes getting the cakes out super easy, perfect for little cheesecakes. But also they give the cakes a better shape than a large muffin tin.

2 Megan’s second tip for making simple cakes spectacular is to cut a small hole out and fill this with jam, ganache or caramel. page 16 www.nourishmagazine.co.nz


3 Next, pipe Swiss butter cream icing on top of each cake.

Swiss Buttercream

Icing

1 Put the egg whites and sugar into a pot and stir over a low heat until the sugar has completely dissolved and the temperature reaches 65°C.

4 Finally garnish the cakes to finish them off. Megan used freeze dried pineapple and a little viola. 500g butter, cut into cubes and softened to room temperature 8 egg whites 2 cups sugar 20mls vanilla essence

2 Put the egg white mixture into the bowl of a stand mixer and whisk at a moderate speed until it is thick and glossy and the bowl is just warm to touch. You don’t want it to be too hot as the butter will melt rather than mix in.

3 Change the whisk attachment to the beater attachment and then with the mixture at low speed add the butter a cube at a time. Once all the butter is added turn the mixer up and beat for a couple of minutes.

4 Finally add the vanilla and beat for a couple more minutes. Now the icing is ready to be used.

The vanilla helps to stabilise the icing. Megan says don’t despair if it looks like the mix has split until you have added the vanilla.

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Using the Swiss Buttercream, Megan shows us how to create beautiful roses making another delicious baby cake. This time with mini chocolate cakes filled with plum jam.

1 Megan uses the Fresh As plum powder to flavour half the Swiss Buttercream.

2 Using a flat spatula she fills one half of the piping bag with plain buttercream the other with the plum flavoured buttercream.

Red Kitchen have a hands on cake decorating class on the 27 June which will cover making Swiss buttercream, roses, ruffles and hydrangeas. This is taken by cake perfectionist Leah Hoskin. www.redkitchen.co.nz and click cookschool to book.

3 Next she pipes three roses onto each cake. Notice the great effect the two tones of icing make. Megan suggests using Wilton 2D and 1M tips to create these roses.

OVERCOME THE WINTER BLUES THE LEAVES ARE TURNING, THE RAIN IS FALLING, YOUR MOULDY GUTTER IS BLOCKED AND YOU WANT TO SELL YOUR HOME. GREAT! Contrary to popular belief, you dont need to spend lots of money... it’s all about ‘the ambience’ Put on the fire... imagine that glow. Turn on the heat pump and create those inviting smells... fresh baking, mulled wine, vanilla scented candles... put the lights on... sweep the drive... declutter the ‘stuff’ at the doorway AND get rid of the mould on the windows.

THINK OF SELLING YOUR RESIDENTIAL PROPERTY? Call Michele Rees-Williams 07 834 7160

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page 18 www.nourishmagazine.co.nz


Cheap Cuts Winter is the perfect time to discover some of the cheaper cuts of meat. Cuts like beef cheeks, shin and oxtail have fallen out of favour in the past few decades as consumers demand easy, quick cooking cuts.

B

ut there are many benefits to be had by seeking out these cheaper cuts of meats. Slowly braised they result in tender, melt in the mouth dishes full of flavour. Warren Klein from Lifestyle Meats says these delicious cuts of meat are “a cost effective way of making a meal go a long way.” Warren also says those with a bone in have the an added depth of flavour.

Carl Taylor from Clarence says, “Having placed corned beef on our opening menu at Clarence I received a lot of weird looks to start with. But in my eyes, this is one of the cheapest and flavoursome cuts around, and so readily available. Getting creative with this cut was exciting, and I wanted others to see that it didn’t have to be as boring as they remembered it.” Carl cooks his corned beef in ginger beer; he

Osso Buco

Lamb Shank

The shank is the tibia of the lamb or the bone below the knee . These have steadily risen in price as chefs have proven the value of this once forgotten cut. Having said this though , the price of lamb shanks is still comparatively cheap next to other cuts of lamb . By serving it in a ragu and not as individual shanks you can make the meat go a lot further.

Italian for “bone with a hole” (osso bone , buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank . A very traditional dish from Milan , osso buco is now available in New Zealand . If you can’t find it though , oxtail would work just fine .

says, “The sweetness of the braising liquor cancelled out the meat’s well renowned salty character.”

Brad Bakker, from Hazel Hayes, says oxtail is one of his favourite cheap cuts making oxtail, portobello mushroom and wild thyme pies. The key, Brad says, is to slowly braise and cook the meat for a long time in a deep dish.

Beef Cheeks

From the cheek of the cow, it is a tough muscle because of all the work it does chewing.

Probably a little harder to find at the supermarket; ask your butcher for this great cut of meat that many believe when cooked slowly has a flavour unsurpassed by any other beef cut.

Some other cheap cuts to try: page 19 www.nourishmagazine.co.nz

oxtail, skirt steak, ham hock, beef shin, corned beef


Serves 4

Lamb Shank Ragu

Serves 4

50g streaky bacon 1 onion, finely chopped

Mushroom & Barley Osso Buco

2 cloves garlic, crushed 1 celery stalk, finely chopped 1 carrot, peeled & finely chopped 2 tbsp extra virgin olive oil 2 lamb shanks

800g osso buco

½ cup red wine

1 leek, washed & finely chopped

400g tin of chopped tomatoes

1 garlic clove, crushed

½ cup beef stock

200g mushrooms*

2 tbsp tomato paste

¾ cup barley

1 tsp treacle

4 cups of good quality beef stock

salt & pepper

chopped spinach or kale

1 sprig of rosemary In a heavy pan or Dutch oven heat the oil and gently fry the bacon, onion, garlic, carrot and celery for five minutes or until the onion is translucent. Remove from the pan and set aside, adding in the shanks to brown on all sides. Once the shanks are browned add the wine to deglaze the pan. At this stage if using a Dutch oven put the cooked vegetables back in along with all the other ingredients. If you have been using a pan now transfer the cooked shanks, reduced wine and all the other ingredients into an ovenproof dish. Cover and cook in a low oven (150°C) for 2-3 hours.

When cooked, the meat should literally fall off the bone. Shred the meat through the sauce and serve tossed through cooked pasta, topped with some grated Parmesan.

Sweat the leeks and garlic in a little oil or butter, when soft remove from the pan and set aside. Add a little more oil and brown the osso buco. You will probably want to do this in two batches as overcrowding the pan creates steam and stops the meat from browning.

When the meat has all been seared, place in an ovenproof dish along with the cooked leeks, mushrooms, barley and beef stock, cover with a lid and cook in a low oven (150-160°C) for 3-4 hours. You may want to check after a couple of hours and add more liquid if needed. Add the chopped spinach or kale 10 minutes before serving making this a complete one pot dish. *I used a mixture of button and oyster mushrooms.

page 20 www.nourishmagazine.co.nz


Serves 4 gluten free

Braised Beef Cheeks 1kg beef cheeks 2 onions, chopped 2 carrots, chopped 2 garlic cloves, chopped 2 bay leaves fresh thyme ½ cup Marsala 1½ cups red wine

When the last batch has been browned add the Marsala to deglaze the pan. When this has halved in volume add the rest of the browned beef and cooked vegetables along with the remaining ingredients into the pan. Cover with a lid and either cook

in a low oven (150°C) or on a very low simmer for 4 hours.

Remove the meat from the pan and cover with foil to keep warm. Pass the vegetables and cooking liquid through a sieve to get a thick glossy sauce. Serve the beef cheeks on a creamy mash or polenta with the sauce poured over top. You may have to trim the sinew off the beef cheeks before searing

Note

2 cups good quality beef stock

In a heavy pan or Dutch oven heat a little oil and cook the vegetables for 5-10 minutes or until the onion is translucent. Remove them from the pan and set aside. Add a little more oil and sear the beef cheeks. You may want to do this in two batches.

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page 21 www.nourishmagazine.co.nz


Matamata There is more to Matamata than horses and hobbits. With a thriving cafe scene, great local history and some wonderful walks (both genteel and challenging) it’s worth taking your time to stop and explore next time you are near.

J

ackie and Bill Anderson moved to Matamata four years ago. They bought a business in town, and a house, just days apart. Jackie says they enjoy living in Matamata for several reasons; they love its central location and wonderful sense of community.

The couple own Espresso to Go, located on the main street, and have spent the last four years working hard to create a great reputation for making fantastic coffee. They serve the award winning Virvace coffee plus a selection of homemade treats. Jackie’s special almond croissants are pretty famous too, so if you are in town on Wednesday, Friday, Saturday or Sunday these are a must! Espresso to Go is open seven days a week plus with a coffee cart that is available for events and private functions, the Andersons are kept pretty busy. Jackie says they love attending the different events as this is what it’s all about for them; making great coffee and meeting lots of different people.

Jackie’s advice for visitors is to stay overnight as there is plenty to see and do. “For the early risers,” Jackie says, “viewing hundreds of horses being exercised at the racecourse is quite impressive.”

page 22 www.nourishmagazine.co.nz


A walk through Centennial Drive is also highly recommended. A one kilometre long track that winds its way through Matamata; Centennial Drive has a wonderful array of tree specimens, gardens and water features. This lovely flat walk is one that can be enjoyed in all seasons but also provides some great picnic spots. Centennial Drive can be accessed from either Broadway or Tainui Streets.

For some great local history and a chance to stretch the legs, Firth Tower is a must stop. Built in 1882 by Josiah Clifton Firth as a lookout over the countryside, Firth Tower stands 16 metres high and definitely commands some magnificent views. Refurbished in 1978, the tower is one of the earliest reinforced concrete buildings in New Zealand.

You can climb to the top and take in the views for yourself and while there explore the many other aspects that make up the Firth Tower Museum. There are several historic buildings, including a jail, school house and church all set on majestic grounds complete with a pottage garden and orchard, making this an interesting visit for young and old.

A little further up the road is Opal Hot Springs and Holiday Park. With six hot pools this is a great spot to stop and relax. But before leaving town make sure you stop at the information centre or “Gatehouse”. Last year the building was totally transformed so you can get a taste of Hobbiton mania without leaving the main street. After the obligatory photo outside go in for more information on what’s going on in Matamata, including some of the great nearby walks and cycle trails. Espresso To Go 65 Broadway, Matamata Open seven days a week www.coffeematamata.co.nz Firth Tower Musuem Tower Road, Matamata Open Thursday to Monday 10am-4pm Admission $5 www.firthtower.co.nz

Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007

Have you tried our homemade smoked streaky bacon?

Perfect for breakfast, in pasta or as a base in stews and casseroles. page 23 www.nourishmagazine.co.nz

Your local traditional butchery. Fresh! Wholesome! Affordable! Beef • Lamb • Pork • Chicken • Fish • Homemade sausages and Smoked Product Range. Home-Kill & Wholesale processing. We process to order for all occasions – large or small.


• Kaimai Cheese • In the heart of Waikato dairy country you will find Kaimai Cheese Factory and Cafe. Just outside Matamata in the little settlement of Waharoa, Kaimai Cheese is continuing a long history of producing fabulous cheese from the region, but more specifically this little town.

J

oshua Firth built the first dairy factory in Waharoa in 1886 and it is right beside where this factory stood that the Kaimai Cheese Factory stands today. Firth was the first European settler in the Matamata region and quickly saw the rich fertile land was perfect for dairying. In the first year of production the Waharoa dairy factory produced 25 tonnes of butter and cheddar which notably commanded the highest prices in Auckland because of the great quality. This pursuit, to make top quality cheese, is continued today at the Kaimai Cheese Factory. And in an ironic twist the Kaimai Cheese Factory is now where Lewis Road Creamery is producing their artisan range of butter – quite possibly the best butter in New Zealand.

With a slew of award-winning cheeses, Kaimai Cheese Cafe chef Mike Marchini says being able to work closely with the cheese maker and “an abundance of different specialty cheese to use is a chef’s dream.” Conveniently located, Kaimai Cheese is a favourite stop for people travelling through the region. Those towing a trailer or boat, or with a car laden with kayaks or skis can stop and park with ease. On a fine day there is plenty of space outside for the kids and dogs to play safely. The cafe itself is spacious, making it perfect for big groups or special functions. Mike describes the menu as having

page 24 www.nourishmagazine.co.nz

“something for everyone...The cabinet has many Kiwi favourites.” And of course expect a lot of cheese. From their famous cheese scones to the smoked chicken Turkish pockets with cranberry and a big piece of Kaimai Traditional Brie.

“The most popular item on the menu,” according to Mike, “is the steak sandwich. We use 160 gram aged sirloin steak sitting on toasted Turkish bread topped with melted Kaimai Blue cheese and a red wine caramelised date jus. All paired with a side of steak fries for good measure.” In addition to a focus on highlighting the great range of Kaimai cheeses, Mike also tries to support other local producers where possible; this is reflected in the cafe menu as well as in the deli. And talking of the deli, no stop to the Kaimai Cheese Factory is complete without a peruse around the deli.

The Kaimai Cafe and Store staff is more than happy to explain the traits of each cheese, how they are made as well as how to store, age and enjoy. So next time you are in the area make sure you stop at the Kaimai Cheese Factory. Stop for lunch and make sure you stock up on some gorgeous cheese to take home and enjoy.

Kaimai Cheese Factory and Cafe 2 Hawes Street, Waharoa www.kaimai.co.nz


Kaimai Cheese have eight cheeses in their range, from traditional brie to an aged washed rouge and creamy blue to the fresher cheese like their award winning feta and delicious bocconcini. If you are lucky you might spot cheese maker Mike Lawson. Mike has been the cheese maker at Kaimai since November 2009 and has won 33 cheese awards in this time.

page 25 www.nourishmagazine.co.nz


Banco • Words by Vicki Ravlich-Horan •

I’m sitting in my favourite spot at Banco. It’s a Sunday and there is a steady stream of people coming and going; both locals and visitors alike.

Regardless of whether Banco is your local, your favourite stop when travelling through Te Aroha, or simply a happy discovery, you will walk through the doors and feel at home. It’s a hard feeling to define and one many establishments strive for. But there is definitely nothing contrived about Banco!

O

wner Gloria Lawton is an enigmatic woman with a huge smile and it is her warmth, hospitality and natural style that make Banco what it is. As we sit talking about how Banco came to be, flipping through an old scrap book with newspaper clippings including the small ad that started it all, we discover the history of this place including the original plans for the amazing art deco building. It was originally built for the ANZ bank in 1922 complete with manager’s flat above. There is also the award for best new business in 1996 and then a picture of son Ben in chef whites. This last picture has everyone in hysterics as Ben and wife Nichola have just returned from Australia with Ben taking a hands on role in the running of the cafe.

Nichola admits, “I never thought I would be loving this crazy quiet town,” But just a few minutes before the merits of Te Aroha as a great town to live were being discussed by a group of locals over their Sunday morning lattes. With its central location, beautiful countryside and many outdoor activities Te Aroha is apparently becoming an attractive spot for Aucklanders to move to. Funnily enough this is echoed in an article about Gloria, a city slicker who was drawn to the town nearly 20 years ago. It appears this quaint town at the base of Mount Te Aroha, with it world class mineral pools and beautiful historic buildings has been enchanting people for some time.

page 26 www.nourishmagazine.co.nz


Images by Lorena Barnes & Vicki Ravlich Horan

It was a small ad in the paper with a picture of the majestic art deco building, that first caught Gloria’s eye. At the time she had an antique and curios shop in Jervois road. “The idea,” Gloria says, “was to do the same with coffee and cake – not a cafe.” But things have evolved and the cafe slowly became a bigger and bigger part of the business. Although in recent years the shop, filled with carefully selected recycled clothing and curios, has taken off. “It’s going great guns,” says Gloria. Daughters Sue and Stef, who have inherited their mothers style and ability to spot great pieces plus her prevalence to collect, are now a big part of the shop helping to source the stock and organise the monthly vintage market held during the summer months. And this is part of what makes Banco exude that feeling of warmth. It has become a family business with granddaughter Georgia working both as barista during the week and in the kitchen on the weekends. Son Tobi is often called in to help with odd jobs or when the girls decide to move things around. And now Ben has returned bursting with ideas and eager to see his mother’s dream continue and grow.

“It’s been awesome,” says Ben on his move back, who admits he was a bit scared about the quietness of Te Aroha. Ben has a lot of great ideas, including developing the back section which is the perfect spot for weddings and other fabulous functions.

After our trip down memory lane it’s clear that Banco has such a strong pull, for the Lawton family as well as their customers. It’s great to see how things have changed over the years but how the important things have remained the same.

Banco 174 Whitaker Street, Te Aroha www.facebook.com/BancoTeAroha

page 27 www.nourishmagazine.co.nz


Magnificent Melbourne Enchanting, captivating Melbourne!

This city is every foodie’s dream; with its diverse range of cultures all adding their flavour to the food scene plus access to world class produce and wine, stale is never a word to be used to describe Melbourne. In fact this is the city others watch to see what the next food trends will be.


I have fond memories of living here and every time I return I am conflicted. Should I return to all the favourite spots where I know I will get the best Peking duck, most amazing cakes and best Italian food, or do I try one of the hundreds of new places that have popped up in my absence? My latest visit is fleeting. We are here for just five days, or as I have worked out four dinners, four lunches and four breakfasts, so some hard decisions have to be made.

Lygon Street

licensed grocery stores in Australia. King and Godfree has been trading on the corner of Faraday and Lygon Street since 1884. Pop in here and get lost among the shelves of luxury foods and wines.

N

o visit to Melbourne is complete without a visit to Lygon Street, or Little Italy. This is where Melbourne’s cafe culture began.

The newest deli in the area when I visited was DOC. I was enticed in by the very chic New York look, but once inside discovered a world of authentic Italian delicacies from pastas, both imported and freshly made on site to the cured meats and an amazing array of cheeses, including seven different types of fresh mozzarella to choose from, all with their special characteristics explained.

Perhaps a little touristy now, with restaurant after restaurant spilling out onto the pavement, claiming to make the best pizza in town, or sadly the more Australian than Italian, Chicken Parmigana. But don’t let this put you off!

Amongst the touristy restaurants there are some great places to visit. And what’s great to see is that this is a mixture of old and new. One of the top attractions of Lygon Street has to be Brunettis. If there is just one reason to visit Lygon Street, Brunettis would be it. First opened in 1974 on Lygon Street, Brunettis is now owned by the Angelé family who have built this traditional Roman Pasticceria into a Melbourne icon, which now has three other sites in Melbourne plus one in Dubai and Singapore.

Be prepared for a couple of things when going to Brunettis, indecision being the biggest. With an overwhelming array of gorgeous cakes, pastries and chocolates on offer it is nigh on impossible to make a quick decision. Which leads to the only

sensible action and that is to resist any form of will power.

My tip, choose a small cake or two to savour over a beautiful coffee while soaking in the atmosphere along with one or two to take away for later. The consolation is that Melbourne is a great city to walk in so you can easily walk it off. Another mainstay on Lygon Street is King and Godfree who is one of the oldest

I was even more excited when I walked around the corner to discover the DOC Pizzeria and Mozzarella Bar. DOC describe themselves as “authentic, exuberant and outrageously Italian.” Their food philosophy is to use simple cooking techniques which highlight the ingredients used.

I had great pleasure in testing this theory out with a simple Margherita pizza for lunch. The simplest pizza with just tomato, mozzarella and basil is also the hardest to do well as there are very little ingredients to hide behind. The verdict — bellissimo!

BANCO • 174 Whitaker Street, Te Aroha • 07 884 7574 • Open 7 days • Winter hours Mon – Fri 10am - 3pm, Sat – Sun 9am - close. Licensed venue available for weddings, parties or your next social gathering. Follow us on Facebook & Instagram @bancotearoha page 29 www.nourishmagazine.co.nz


Mamasitas

Prahran Market

W

M

hen planning this trip I was told by more than one person I had to go to Mamasitas. I love Mexican and so needed little convincing. I can’t say the same for Andrew, my husband, when we were standing in line on a cold Melbourne street. “How good is this place?” he asked after 20 minutes. “Good,” I said, reasoning that all these people in line were locals and could come back anytime, yet they were willing to stand in line. An hour later, we are snugly seated and considering the menu. The food is fresh and delicious with a menu designed to be shared. It’s not fancy, Mexican food rarely is, but it’s also not the Americanised version we mainly get in New Zealand. Sure the names are the same; tacos, tostaditas and quesadilla but each little dish has its own unique flavour combination be it a fresh grilled fish taco with lime, red onion salsa and chipotle mayo, or tostaditas with slow braised pork shoulder, encurtidos, pickled jalapeño and chicharron.

A quick trip to the ladies gives me a glimpse into the kitchen, which is tiny by anyone’s standards. I count eight people working only a shoulder width apart and am even more impressed by what they have managed to produce from such a small space. Just as Melbournians are happy to queue for a great meal they are also used to being squeezed in with tables little more than 2cms apart. I guess they figure if there were less tables the wait would be longer.

elbourne is full of wonderful markets, including the most well-known Victoria Queen Market. But for me no trip to Melbourne is complete without visiting Prahran market. This was my local when I lived here and I loved popping in two or three times a week for the atmosphere and inspiration as much as the great produce.

What makes these markets so great is each vendor offers something unique, often with a specific specialty. This isn’t a farmers’ market and I have no problem with that whatsoever. Providence of the produce is still important, with the stall holders knowing exactly where their produce comes from. The varied Australian climate also means you will find gorgeous juicy autumnal figs sitting next to fresh asparagus. I’m not sure how I feel about this but at the end of the day it comes down to consumer choice. And choice is the key word here. Just in the produce section you are immediately aware of the huge variety available. There aren’t just generic Chilean grapes with their biggest virtue being seedless; there are actual varieties with distinct flavours. I bought some muscatels, as I’ve only ever eaten them as raisins, and a bag of sauterne having only tried these as a dessert wine. There is a stall dedicated to mushrooms and truffles; imagine an option besides button or flat! There are small artisan producers making fresh pasta, hummus, Turkish delight, bread, and more as well as fishmongers and butchers all with their own specialty, trading beside each other resulting in a great shopping experience.


Mama Baba

Ecco da nicolini

O

F

ur final dinner was at George Calombaris’ latest venture. Inspired by his roots, the food, and hence the name: Mama for his Greek Cypriot mother, and Baba for his half-Sicilian father, embraces Roman Greco flavours. Simple and uncomplicated with incredible flavour is how the menu is described, with one side the Greek influence the other the Italian. Tucked away down an unassuming street in South Yarra, you step down into the restaurant and can immediately see the entire kitchen, complete with a huge section dedicated to making and drying fresh pasta.

We went with the Mama menu which comprised of four courses each with a dish from each side of the menu. This was an excellent choice as we sampled our way through smaller portions of the menu, trying and delighting in many we wouldn’t have ordered. Getting around Melbourne is easy! Everything is fairly central and if too far to walk the tram system is frequent and easy to navigate.

Brunettis 380 Lygon Street Open seven days from 6am-late

Prahran Market www.prahranmarket.com.au Closed Mondays and Wednesdays

ar and away the best meal of the trip was at Ecco on Toorak Road. Ten years ago one of the owners, Annie Nicolini, hired a young Kiwi girl who walked in asking for a part time job. She remarked on my sensible shoes (something I would remember years later when employing my own staff) and asked me to come back that night for a trial. And as they say the rest is history. Ecco is a family run business serving beautiful Southern Italian food, much of which comes from the wood fired oven. I worked the quiet nights (Monday and Tuesday) plus a couple of lunches each week for some pocket money and basically because I loved it. After all, this was why I got into the hospitality business, to serve beautiful food, cooked with passion and to give great personal service.

So every trip back to Melbourne has to include a meal at Ecco. We start with Focaccia Semplice, golden garlic and herb pizza bread cooked in the wood fired oven. Andrew chooses the homemade Gnocchi alla Sorrentina with bocconcini and Napoli sauce, an old lunchtime favourite of mine. I go for the Orecchiette con Polpette di Vitello, little ear shaped pasta shells with a veal meatball ragu and aged cacia ricotta salata. Both are perfect! I want to transport this place back home.

Mamasitas Level 1, 11 Collins Street www.mamasita.com.au

Ecco da nicolini 97 Toorak Road, South Yarra

MamaBaba 21 Daly Street, South Yarra www.mamababa.com.au

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Issue no. 9, Spring

2012

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impossible in terms of where the New Zealand industry was and how it is now.

If there was ever a time... Believe everything you hear. Remember it — write it down if need be. 2013 was New Zealand’s best vintage ever. We hear stories about 2013 being the best vintage in the last 25 or 30 years. I think that’s a bit of a Tui statement. The wine varieties of the past, Riesling Sylvaner, Palomino, Chasselas in the whites, Pinotage in the reds. Then you had the generic terms for wine styles, often with little or no recognition of what was in the bottle. Hock (dry white), Beaujolais, Chablis, Claret, Sauternes, Burgundy. Of course, we can’t forget our one and only world famous in New Zealand wine variety Muller Thurgau: a result of a small proportion of unfermented Riesling Sylvaner juice being back blended with fermented Riesling Sylvaner juice to make a fresh, slightly sweet summer quaffer. Top of the pops back in the day. Thirty-five years ago the wine industry was a very different place to the one we have today. In the late 70s there were approximately 45 wineries in New Zealand, mostly West Auckland based, and more often than not Dalmatian owned. Now only a very tiny representation remains in Auckland. There are over 500 producers spread over the length of the country; ownership is varied with local and international representation. The varieties of today are the blue bloods of the international viticulture scene. They are not only highly acclaimed nationally, but internationally as well. The number of producers has grown hugely. Comparisons between the two periods are almost

Time to get back to the future; 2013 will be the best vintage many of us will see in our lifetime. Whether we are 25 or 75, the chances of getting a vintage this good again are about the same as winning Badminton on debut. In 2013 the vintage was good everywhere – a major rarity. Normally we have some regions shining while others don’t do as well with the regions varying year to year. Great wine growing regions produce top vintages over a high percentage of years. Marlborough Sauvignon Blanc and Central Otago Pinot Noir are great examples; both regions produce very high quality to extremely high quality year in year out. In my 16 plus years in the wine industry there have only been two average to poor Sauvignon Blanc vintages: 1998 and 2008. Both of those years produced outstanding Hawkes Bay reds. To highlight the point — 2013 was great everywhere. It was great for the supply of our most prestigious international variety: Sauvignon Blanc. Where outstanding quality was matched with an average yield. Meaning that prices are likely to remain steady, and dumping of wine through massive discounting is highly unlikely. Now here is the best bit of advice I can give you. If you are into wine, especially red wine, start saving now! Aim to purchase a collection to last for many years. Buy over a wide price range so you have wines that are ready to drink in 2015/16 and then have a good supply that will be great drinking right up to 2025 and beyond. This rule very much applies to Merlot, Cabernet and blends plus Syrah; expect Pinot Noir to be good up to 2020. Chardonnay and Riesling are also great candidates for the cellar and will have a similar life span to Pinot Noir.

Buy wines you like from the vintage, don’t just buy simply because it has 2013 on the label. Remember wines will be made in different styles and there are styles you will prefer over others. From when the first whites from 2013 pop onto the shelves in a matter of months to the last releases of the reds in 2015/16 tuck into them!

Henry Jacobs

www.primovino.co.nz

page 33 www.nourishmagazine.co.nz


Accentuate the

I love winter fashion, especially as you can go to town with your accessories. Here are my top tips for simple ways to accentuate your looks this season.

A pair of edgy loafers

Tired of ballet flats? This season’s must-have flat shoe is the loafer, and no I don’t mean boat shoes! I mean an elegant slipper style shoe with a low or flat heel. Try a patent leather loafer for that extra bit of sophistication with your favourite jeans.

Leather gloves

Leather gloves weren’t just made for Penelope Pitstop. Now is the time to grab a pair and complete your winter look. What’s more you can wear them with a cashmere coat or raincoat. Try Ezibuy for a more classic style or for something different try the La Mia Bellina leather gloves at Farmers.

Leopard print scarf

There are two types of prints that never go out of style, stripes and animal print. Choose your leopard print wisely. If you suit warm earthy colours go for a traditional yellow and brown leopard print and if you suit strong cool colours go for a leopard print in purple, white or grey tones.

Opaque stockings

Put the spray tan away and embrace fashion and fabric. Adorn your legs with opaque stockings in aubergine or chocolate tones. For a classic style black is best but if you like to make a statement you’ll love twistedsister.co.nz. Just remember that large or wide prints will accentuate your legs, so if in doubt stick to solid colours.

Keep things interesting this winter and experiment with your style.

A beautiful umbrella

You can be sure it will rain this winter so leave the golf umbrella with your hubby and splash out on an umbrella that makes you and everyone you meet smile. Try Briscoes or The Warehouse for inspiration or for a real treat check out the Artbrella range by dollysbrollys.co.nz.

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page 34 www.nourishmagazine.co.nz

Erena Te Paa is a personal image stylist and owner of Wardrobe 111. She has been helping men and women across New Zealand to restyle their wardrobes, look good and feel more confident. If your style needs reviving she would love to hear from you. Contact erena@wardrobe111.co.nz


Win a complete makeover!

Email us why you or someone you know deserves a makeover and be in to win. This fantastic prize includes: • A wardrobe edit and 2½ hour shopping trip with stylist Erena Te Paa from Wardrobe 111

• Benev superficial peel followed by make up with Bella Vi mineral makeup from Waters Day Spa

• A complete hair consultation, colour or highlights, treatment and style by The Engine Room • Plus $500 to spend on new clothes courtesy of Hamilton Central

This amazing prize is worth over $1000 but will have you looking a million bucks.  Email info@nourishmagazine.co.nz your full details before 26 July 2013. The winning entrant will be notified by Nourish Magazine and must be available to complete the prize between 1-16 August 2013. Photos of the day will be published in Nourish Magazine and Nourish reserves the rights to use images of the winner at their discretion.

waters

1226 A VICTORIA STREET, HAMILTON PH: 07 838 2202 FAX: 07 838 2203

B e auti ful Oil s Oils packed full of omegas and vitamins are great for your skin and can be used in various ways. We have recently bought in the Spa Doterra oils. Doterra means gift of the earth and they are 100% pure certified therapeutic grade oils free of synthetic compounds or contaminates. They are subjected to rigorous mass spectrometry and gas chromatography testing to ensure extract composition and activity. dōTERRA’s 100% pure essential oils represent the safest and most beneficial essential oils available today.

I have not been so excited about a new product like this in some time. We use them in our Aroma touch treatment which is perfect for anyone suffering from pain or needs a little destressing. Full of vitamins A, C, E and antioxidants, Environ Body oil is so much more than an oil! Your skin will love it. This is a very

influences i.e. air conditioners and heaters.

You can also get great benefits from consuming oils high in omegas. Bestow Beauty Oil is your moisturiser from within. Think of it as your edible cosmetic which makes your skin soft, smooth and velvety.

fine oil and therefore not greasy and a big favourite of ours in the spa. We use it in our treatments on people’s hands and feet with wonderful results. Have a bottle at home to use regularly as it promotes the production of healthy collagen and elastin as well as improves the blood supply to the layers of the skin. It also protects, helping to shield the skin from free radicals and harmful external

WWW.WATERS.NET.NZ

I have had clients that have run out or are away without their Bestow Beauty oil and they really notice the dryness returning to their skin and nails. Essential fatty acids are essential to good health as well as being important for the beauty and vitality of your skin, hair and nails. Bestow Beauty oil is the perfect way to get your dose of these, simply pop on your yoghurt in the morning or salads at night and you are covered.

Christine Seddon


Our advice would be something like this:

Winter At some stage this winter either someone you know, or possibly even you, will be unwell. When working in The Herbal Dispensary we are often asked what we take as a preventative to help increase our ability to stay well when we see sick people daily coming into the dispensary for help with their own health.

D

on’t wait until you get sick, but rather look after your health on a day to day basis this includes a good balanced diet and exercise, getting outside each day if you can for some fresh air and sun, and balancing your lifestyle so you get enough sleep! Even if you eat well, taking a good quality vitamin and mineral tablet that includes B vitamins and zinc as well as having a good daily intake of essential fatty acids is a good idea. For those of you who work inside during the winter and don’t get to see much sun, taking a vitamin D supplement may also help both your immune system and your general mood and wellbeing.

If you were sick last winter now is a good time to talk to your local medical herbalist about starting on a preventive programme, this way if you have poor lung function, for example, you could be prepared with a lung tonic and immune support. Herbs can also be taken daily, and are great for nourishing and helping to protect and strengthen the body.

Herbs that are particularly good for this are the groups of herbs called adaptogens and immune modulators. In these groups are herbs such as withania, astragalus and echinacea.

Astragalus and withania are good to take on a daily basis to increase your resistance to infection and enhance your ability to cope with day to day tasks. Both these herbs have a long history of use which is backed up with scientific research. Withania is a great herb if you are or have been under stress and it is also a great herb to take if you are recovering after an illness. Both these herbs are suitable for children. In fact, these two herbs are often used for children who have repeated illnesses or are failing to thrive. As an adult you can take these herbs daily for general wellbeing. If you are ill, herbs to take during the acute phase may include echinacea, andrographis and elderflower.

by Bronwyn Lowe of The Herbal Dispensary

There are many good quality tablets available, or for a more personalised approach visit your local medical herbalist and have a formula made up to suit your individual symptoms. Personally I take a combination of these herbs or something similar every day. This provides support for my immune system with the added bonus of supporting my body in a nourishing way. TM

bringing design to life

Hours: 12 noon - 4pm Wednesday to Sunday

89 Te Huia Drive, Woodridge Estate, Hamilton. Ph 849 7502 downey.co.nz page 36 www.nourishmagazine.co.nz


There are a number of plastic bags on the market that claim to be compostable, biodegradable or degradable. These claims, if not supported by internationally recognised standards or certifications printed on the bags, are most likely false. Look for standards such as EN 13432 (Europe), ASTM D6400, D6868 (USA) and AS4736 (Australia) to confirm that what you are buying is actually a certified compostable film or bag. If you don’t, the fragments and plastic dust from the oxodegradable bags as they fall apart will find their way into our soils and water systems contaminating the environment and our food chains. Freaky Facts: Oxo-degradables are created by adding a small amount of additive to plastic during manufacturing , only the additive degrades on exposure to light and dry hot conditions, causing the plastic to fragment into smaller pieces. These so called ‘degradable’ plastics are falsely marketed with misleading advertising and claims like ‘100% degradable’, or ‘totally

degradable’. They have absolutely no benefits and create serious environmental damage.

The degradable additives used can sometimes contain chemicals and heavy metals like cobalt, manganese, iron, zinc and nickel in high concentrations.

The proliferation of plastic particles in the ecosystem is already alarming but the plastic dust and micro plastic is also now starting to be found in small ocean organisms as small as amphipods, lugworms, and barnacles. This short independent video clip gives some alarming information: http://www.algalita.org/pelagic_plastic_mov.html

As usual there are no shortcuts, so if you can, do the right thing, give your planet a break and purchase a truly compostable product that is certified. For more on this topic go to www.nourishmagazine.co.nz or to find certified compostable products www.friendlypak.co.nz

Kevin Graham – FriendlyPak Director


EVENTS

The Seriously Good Food Show Cambridge Cookery School

Nourish Cookbook Launch Nourish Cookbook Launch at Red Kitchen. Wednesday 19 June 5:30pm. Red Kitchen 51 Mahoe Street, Te Awamutu. Plus meet Vicki, Nourish Magazine editor, at Nosh Hamilton on Saturday 22 June between 11am-1pm.

Chef, tutor and food writer Sarah Turpitt has just launched the Cambridge Cookery School. Here are just a few of the classes coming up. • Saturday 15 June 1pm-3pm A taste of Italy, featuring seasonal Waikato produce. • Thursday 4 July 10am-1pm (including lunch)

Designed with good taste in mind, the Seriously Good Food Show will host displays and exhibits from some of New Zealand’s top food and drink producers. Live cooking seminars, lots of tastings, spot prizes, a great show prize and the odd master chef will all feature during the show. Saturday 6 and Sunday 7 July, ASB Arena, Mount Maunganui. Tickets $10.

Waikato showcase – seasonal dishes with a focus on fresh local produce. • Wednesday 10 July 10am-1pm (including lunch)

A taste of Italy, featuring seasonal Waikato produce.

For more details and other classes go to www.cambridgecookeryschool.co.nz

Narisa Spaulding

Kitchen Things, Hamilton’s home of celebrity chefs Lot’s coming up, including Annabelle White, Chelsea Winter, Alice Arndell and our Italian evening.

Red Kitchen Cooking Classes • Cake Decorating: Roses and Ruffles with Leah – Thursday 27 June, 10am-2pm.

• Salad Classes back by popular demand starting on 23 August. • Bread Making with Sarah Turpitt – Friday 2 August – 9:30am-2:30pm. • Full day Patisserie Class Friday 9 August – 9:30am-2:30pm.

• Or Join Deborah Murtagh’s Healthy Kitchen Nutrition and Cooking Classes. Details at www.healthykitchen.co.nz For more details, bookings and other classes go to www.redkitchen.co.nz

For more details or to stay up to date go to www.kitchenthingshamilton.com or like us on facebook.

Rocket Barista Fundamentals 2nd and 4th Thursday of each month, 1pm.

Cost: $70 – includes roastery tour, process origin to cup, espresso grinding, dosing, tamping, extraction, milk steaming/ texturing, pouring to cup, machine cleaning, trouble shooting. All this and we will even send you home with a bag of fresh Rocket Coffee. For more details email espresso@rocketcoffee.co.nz

page 38 www.nourishmagazine.co.nz


NOURISH DIRECTORY

Enjoy Pure Certified Organic Hemp Seed Oil Optimal 3-1 ratio of omega’s 3, 6 & 9 plus all essential amino acids, minerals & vitamin E. DELICIOUS DRIZZLING OIL

Phone 07 560 10 20 www.hempfarm.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.

Get on the Grapevine

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.

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

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

Learn Want to learn Thai cooking? Get a group of friends together for a great night of fun and food with Thanya. Discover some great Thai recipes, get hands on and then enjoy a fabulous meal.

Premium kitchenware brands on-line e at realistic prices backed by fast and efficient service Cookware, baking tins, gadgets, aprons, salt/pepper grinders, utensils, knives and more……. Satisfy your kitchen addiction

EMAIL vicki@ nourishmagazine.co.nz

www.thaicookingparty.co.nz thaicookingpartys@yahoo.co.nz or call Thanya or Doug on 07-8464148 021499940

To find out how you can be part of Nourish

www.tablepride.co.nz

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Waikato winter 2013