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Issue no. 14, Summer 2013

Summer fun in Waihi

Farmers’ Market news

BBQs -– Gas or Charcoal?

Chill out with homemade

ice cream

Sizzling SCALLOPS

Bountiful Berries

Fresh local flavour

page 1 www.nourishmagazine.co.nz

www.nourishmagazine.co.nz

WAIKATO, NZ


Intro Issue 14

Welcome Summer time means BBQ time and on page 21 Dave Kerr from The Pumice Group looks at the pros and cons of cooking with gas or charcoal. And on page 4 you could win one of two Charmate charcoal BBQ prize packs worth $300.00.

We have had so much fun putting together this edition. If you follow us on Facebook you would have seen the finalists of our summer cover competition. I would like to thank everyone who submitted a photo and congratulate all of the finalists. We would have been as proud as punch for any of them to have been on our cover. In a recent readers’ survey you told us you wanted more recipes, so we listened and got busy in the kitchen. On page 28 we celebrate beautiful summer berries. On page 38 it’s quick and easy ideas using scallops and prawns. And on page 44 we chill out with homemade, no churn ice cream, mango yoghurt popsicles and refreshing granita.

Summer wouldn’t be complete without time spent at the beach! On page 22 Anna Schroeder and Sheryl Nicholson share their local knowledge and show us some highlights in Waihi. From the entire Nourish team we wish you and your family a safe and happy holiday season.

VICKI RAVLICH-HORAN

Editor Vicki Ravlich-Horan Creative Director Anna Mollekin (Alm Creative) Editorial Assistant Victoria Russell Proofreader Nikki Crutchley Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs, Dave Kerr, Kate Underwood, Anna Schroeder, Deborah Murtagh, Kathryn Overall Photographers Claudia Aalderink, Vicki Ravlich-Horan, Sheryl Nicholson, Victoria Russell, Tracy Stamatakos Illustrator Bron Alexander Cover Emma Galloway ISSN 2324-4356 (Print) ISSN 2324-4364 (Online) Advertising Enquiries Bay Of Plenty Region: salesbop@nourishmagazine.co.nz 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)

Chocolate mousse INGREDIENTS: 340gms Equagold Dark 70% Couverture Chocolate

5 eggs (separated) 1 cup of well whipped cream

Heat the dark chocolate in a warm bath on the stove. Once completely melted cool to room temperature. Add the 5 egg yolks to melted chocolate and stir until well mixed. Beat the egg whites until very, very stiff. Fold 1/3 of the egg whites into chocolate mix. Add chocolate mix to the remaining egg whites and fold/lift carefully. Add 1 cup of well whipped cream and fold/lift in carefully. VARIETIES: Add 1 tablespoon of brandy/

sherry as you like. Chill chocolate mousse in fridge for as long as possible. Let mixture warm to room temperature before serving. This is lovely when served with fresh berries or raspberry coulis. P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge


Contents 08

18

04 Vic’s picks 05 Waikato news 06 Market place 07 Book reviews 08 Raw power 10 Jenny Coker – 11 12

22

38

28

44

13 13 14 16

art in full bloom Local art scene Let’s talk summer style

Ask the experts Beauty

Cafe style

Create your dream kitchen

18 Designer homes 20 Wine column 20 Attitude affects your success!

21 The Kiwi BBQ 22 It’s about time you discovered all that Waihi Beach has to offer...

28 Bountiful berries 32 Dream journeys 34 Boxing Day recipes 36 Mussels grilled with peppercorns

37 Coconut and chilli seafood parcels

38 Summer

entertaining

41 Calming chamomile 42 Summer salads 44 Ice ice baby 46 Events Waikato 47 Directory

CONTRIBUTORS Sue Kohn-Taylor Sue lives in the Waikato but travels all over NZ coaching and mentoring individuals on how they can elevate their personal performance in life and business. Sue assists people to achieve greater personal, business and career success. She has over 24 years experience in small business development and management, personal mentoring and coaching and has a variety of qualifications relating to business, coaching and the holistic side of life to back it all up. Sue says, “I love what I do and I love people! It is brilliant to see people break through their personal and work barriers

to achieve success and happiness. I believe we should all look at ways to personally grow and develop ourselves, not just as a one off but throughout our lifetime.” Spare time is spent hanging out with her husband, two children and West Highland Terrier in the countryside doing all the great activities NZ has to offer. Deborah Murtagh Deborah Murtagh qualified as a Classical Homoeopath 20 years ago. Deborah has dedicated the past 20 years to researching whole foods nutrition and ancestral eating. Deborah is also a

Strategic Interventionist having trained with the Robbins (Tony) Mandanes Training Institute in Life Coaching and Human Needs Psychology. She is passionate about educating clients to take a holistic approach; for wellness to occur she says we must address the mental, emotional, spiritual and the physical. After 20 years in clinical practice specialising in gut and bowel health and weight loss, Deborah concluded three things: we are not only what we eat, but what we think and feel as well.

Deborah founded Healthy Kitchen Cooking School now based in the Waikato, and also The Body Coaches, a weight loss company dedicated to the inner transformation of mind and body, taking a holistic approach to lasting weight loss.


Product Spotlight

Vic s picks

win

Hazel’s Counter

Hazel’s Counter is a new addition to the growing Hazel Hayes brand who have recently also added a food caravan to their line up. Hazel’s Counter, next door to Hazel Hayes, offers great food for busy people to take home and enjoy. Whether it is for a midweek meal or a treat, Hazel’s Counter’s beautiful food is sure to impress.

WIN with Charmate BOLU Tea

As an avid tea drinker I was so happy to discover BOLU! BOLU believe tea is more than just a beverage, it’s a spiritual awakening of the senses.

Each of their fine organic teas are personally tasted and selected by BOLU’s tea expert and creator Shai Nair. BOLU’s range is a mix of exquisite varieties, predominantly organic and biodynamic, from single tea estates in the Darjeeling, Assam, Nilgiris and Kangra regions. By purchasing directly from the tea gardens, and sampling it throughout every tea season means BOLU can ensure their teas are amongst the best in the world. The range includes black, green and white teas and can be bought directly through their website www.bolutea.co.nz

On page 21 Dave Kerr from Pumice discovers the pros and cons of barbequing on gas and charcoal. If charcoal is your thing we have two Charcoal BBQ prize packs worth $300.00 each from Charmate to give away. To go in the draw email info@nourishmagazine.co.nz and tell us where you can buy Charmate BBQs The prize includes: 22” Premium Kettle BBQ, BBQ Cover, Charcoal Chimney Starter, 4kg BBQ Briquettes and Firelighters. Draw closes on 10 February 2014 and the winners will be announced in the Autumn 2014 edition of Nourish. Visit www.charmate.co.nz to view our complete range and where to buy.

Pokeno Bacon Win Gold and Silver Awards in the 100% NZ Ham Competition Pokeno Bacon won a Gold Award for their sugar cured, Manuka Smoked sliced ham (boneless) and Silver for their ham leg (bone-in) in this year’s 100% New Zealand Ham Competition. The four judges of the “grand final” were unanimous that Pokeno Bacon’s ham excelled in every aspect.

win

For some great ham recipes go to page 35. And to celebrate the 100% NZ Ham awards NZ Pork are giving away two 100% NZ gold winning HAMper prize packs!

Each prize pack contains: a 100% NZ Pork chilly bag, a 100% NZ Pork apron and cap, 1 x half-leg of Supreme Award winning Cattermoles of Kaiapoi’s sugar-cured bone-in ham , 1 x pack of manuka smoked sliced ham courtesy of gold winning Pokeno Bacon, 1 x pack of champagne hampshire sliced ham courtesy of gold winning Waitaki Bacon and Ham, 1 x bottle of Selaks Breeze Sparkling Sauvignon Blanc, 1 x jar of Te Horo jam, 3 x Whitestone cheeses (Five Forks, Windsor Blue and Mt Kyeburn).

To go in the draw simply tell us which ham Pokeno won a gold medal for to info@nourishmagazine.co.nz before 30 January 2014. page 4 www.nourishmagazine.co.nz


public who will now have easy access to both beautiful free range chicken and quality local meat, homemade sausages, ham and bacon.

Hamilton Italian Festival

Village Milk

Waikato Food Inc Waikato Food Inc is a group of Waikato food producers and restaurateurs who have joined together to promote and grow the food industry in our region. The group are working on some great plans and events for 2014. To get involved or find out more go to www.waikatofoodinc.com

Fresh Bagels

Raw milk drinkers will be pleased to discover Village Milk on 57 Piako Road, Gordonton. Open 7am-10pm, 7 days a week, the raw milk is dispensed via a vending machine. The Gordonton farm owned by Graham and Rebecca Barlow has just over 40 mainly jersey cows that produce a beautiful thick and creamy milk.

The second annual Hamilton Italian Festival is on Sunday 9 March 2014. This free fun family day is a celebration of all things Italian. With the success of the first festival, organisers are planning a bigger and better festival in 2014, including an Italian car show, cooking theatre and a great line up of entertainment and activities for kids and adults alike. For more information or to get involved go to www.facebook. com/HamiltonItalianFestival or email vicki@feast.net.nz

winners Congratulations to Rhonda Spence from Tauranga who won the Hurom Juicer worth $599.00

Pumice

Congratulations to Pumice who recently won the Hospitality Associations 2013 Best Restaurant award.

Lifestyle Meats and Chef Ready Meats have recently merged Fresh Bagels will soon be available from Hamilton’s favourite bakers, Volare.

Lifestyle Meats and Chef Ready Meats have recently merged. This is great news for those in the restaurant trade and the

Ainsley Leslie won the $500.00 worth of cookbooks for completing our readers survey and Stephanie Voss and Rebekah Taylor both won a fabulous Potato Tom from Incredible Edibles.

Do you burn easily in the summer sun? Start now on taking a supplement that contains astaxanthin. This high antioxidant helps with sun protection and also recovery after exercise. Also add Vitamin C, Vitamin D, Cod liver oil and Coconut oil to your daily diet. Eat lots of fresh fruit and vegetables and omega rich ďŹ sh. Call into our shop and clinic for advice on natural health.

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Gordonton Country Market

T

he Gordonton Country Market is a thriving Waikato market filled with high quality handmade, local products. With an average of about 100 stalls every market, there is a wide selection of scrumptious food to eat, fresh coffee and local produce to keep any food lover happy. Besides the unique shopping experience, the market is a popular social hub for Gordonton and the surrounding area. The market runs on the second Saturday of every month, from 8:30am to 1pm.

Market What’s on

Tamahere Market

Waikato Farmers’ Markets Hamilton

Matamata Market

3rd Saturday of each month

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

2nd Saturday of each month, Every Sunday 8am to 12 noon from 8:30am River Road Car Park, 204 River Road.

Cambridge

Every Saturday 8am to 12 noon Victoria Square.

Te Awamutu Twilight Market

Thursday, 3-6pm (during daylight saving) Selwyn Park.

Gordonton Country Market

Lions Morrinsville Country Market

1st Saturday of each month, 8:30am-12:30pm Canada Street, Morrinsville.

Matamata Primary School Grounds.

Irish, Scottish and Welsh Baking Look no further for genuine tattie scones, oatcakes, bara brith, soda bread and scottish shortbread

www.celticcuisine.co.nz

TWILIGHT

Hukanui Park, Gordonton Road.

Raglan Old School Arts Centre.

FARMERS’ MARKET TE AWAMUTU SUNDAY 9TH MARCH – HAMILTON GARDENS Join us for this fun free family day celebrating all things Italian including an Italian car show, food, music and lots of kids activities.

www.facebook.com/HamiltonItalianFestival page 6 www.nourishmagazine.co.nz

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

© LEE SNIDER | DREAMSTIME.COM

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

WAIKATO FARMERS’ MARKETS

Always at; Hamilton, Cambridge and Te Awamutu Farmers’ Markets and

2nd Saturday of each month from 8:30am

Raglan Creative Market

Wonderful summer produce available every week at the


B O OK

Kiwi Four Great COOKBOOKS Reviews

A Bit of What You Fancy by Jo Seagar

for the Summer By Vicki Ravlich-Horan

Cut by Josh Emett

There can’t be many households in New Zealand who don’t have at least one of Jo Seagar’s books. The first edition of her classic ‘You shouldn’t have gone to so much trouble, darling’ sold over 70,000 copies. ‘A Bit of What You Fancy’ is packed with 130 new recipes that are a mix of modern classics and refreshing twists on dishes we all know and love.

Jo’s philosophy is maximum effect for minimum effort and this has always proved to be a winning formula. Her past books have always had lots of time saving tips to make favourite dishes easier. In ‘A Bit of What You Fancy’ her microwave meringues may just revolutionise how we all make meringues. RRP $55.00 Published by Random House

Good Food Cookbook by Nadia Lim Nadia Lim has done a really good job of taking her Master Chef win and combining it with her background in nutrition. Her latest book ‘Good Food Cookbook’ is a perfect example of this.

Full of delicious and nutritious recipes, the ‘Good Food Cookbook’ epitomises Nadia’s style. What I loved was the added nutritional breakdown of each recipe. And taking this nutritional message one step further the book includes photos of dishes that illustrate the perfect plate, with half vegetables, quarter protein and quarter carbohydrates. This is a simple but effective way to teach people about the ideal make up of each meal. This isn’t a diet book, this is a cookbook full of beautiful recipes, including cakes and desserts, all with an emphasis on eating well and is currently on high rotation in my kitchen. RRP $49.99 Published by Random House

This is not a book for the novice or skirmish and as the title may suggest vegetarians look away! From Michelin Star chef and NZ Master Chef judge Josh Emett, this book is thankfully what you would expect from a chef of his calibre. We are not talking about quick and easy midweek meals here.

Harking back to his farming roots, ‘Cut’ unashamedly celebrates meat. Each chapter covers a different animal, including the lesser eaten meats in New Zealand like rabbit and veal. As I mentioned this book is not for those who want to ignore the fact the meat they eat was once a living breathing animal. Josh believes in respecting the meat we eat and this means knowing where it comes from and not wasting any of it, so expect to see recipes using less popular cuts and offal. This is a great book if you want to expand your skills and knowledge and I am guessing will be popular amongst the men. RRP $65.00 Published by Random House

A Taste of Home by Brett McGregor Not being a big fan of the Master Chef phenomenon I was pleased to read Brett McGregor’s introduction to his new book ‘A Taste of Home’. He talks about the huge learning curve he has been on since winning Master Chef NZ. “I thought my culinary knowledge was right up there with some of the best,” says Brett, “but how wrong was I! The learning has been immense.”

Brett says he has learnt that food doesn’t need to be complicated or expensive to be good. So his latest book is about fresh, simple and delicious food for the family. I loved the basics section in the back which is quite extensive and I am sure will prove very helpful to many people. If I had one gripe it would be that some of the recipes don’t have accompanying photos. RRP $45.00 Published by Random House

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RAW POWER I

f you think healthy eating is boring, think again! There is a big buzz with raw foods and many people are moving towards a diet high in raw food, and for good reason. Raw foods offer a new culinary experience that is both stimulating to our taste buds and also our health. A diet consisting of all cooked and processed foods miss some very vital elements needed by the body for optimal functioning, like enzymes, oxygen, phytochemicals, key micronutrients, and bio-electrical and life force energy. Now if some of these terms are a little ‘woohoo’ for you let me reassure you that science, namely quantum physics, has proven that life force energy is present in all living things, including our foods, and importantly in every single human cell in the body. For our energetic and physical body to function optimally we require living plant based foods. Fresh, raw foods are considered ‘living’, while cooked and processed foods are considered ‘dead’ foods. When foods are heated above 40°C they begin to lose vital enzymes and many key nutrients. By 48°C, most food is ‘dead’. Yes, the vitamins, minerals, carbohydrates, fats and proteins are still there, but in a greatly altered state – not at all what nature provided in their natural state.

SUPERFOOD SALAD 3 cups of mixed lettuce leaves 1 small red onion, half mooned & finely sliced 8 strawberries, sliced 2 fresh apricots, pitted and diced 1 pomegranate, use the seeds & juice 2 tbsp goji berries, soaked in hot water to soften ½ cup fresh blueberries ¼ sunflower seeds 6 cherry tomatoes, quartered Place the lettuce and onions into your serving bowl and toss. Layer your fruits and berries on top and sprinkle the pomegranate seeds and sunflower seeds on top.

DRESSING 40mls pomegranate molasses 40mls flaxseed or hempseed oil

Each cell of the body is like a tiny battery, raw and living foods supply the bio-electricity which charges these batteries, whereas cooked food does not. So there are huge health benefits to eating raw foods.

Now I am not saying that a 100% diet of raw food is healthy, like everything in life we need to strive for balance. Raw foods are considered cleansing foods while our proteins and fats are considered healing and deeply nourishing foods. I can certainly say that having been involved in whole food nutrition for 20 years that ‘raw foodists’ are not necessarily healthy either. We do need to ascertain balance in our diets. The 80% ‘good’ rule with the occasional overindulgence is a balance that is manageable for all of us. What does seem to be evident, especially in the spring and summer months, is a diet consisting of at least 50% raw foods builds and maintains health. Raw foods not only help us feel younger and healthier, they are sexy too! There is nothing more appetising than a fresh garden picked salad with summer fruits, and a dessert of banana choco pie that melts in your mouth. So whether you are a health nut or not, learning the art of raw food will impress the fussiest food connoisseurs!

Deborah Murtagh from www.healthykitchen.co.nz

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RAW PIE CRUST ¼ cup liquid raw honey 1 cup finely ground almond meal 1 cup fine desiccated coconut ½ raw cacao (or cocoa powder) 6 medjool dates, pit removed 3 tbsp organic virgin unfermented coconut oil, melted (melt by placing jar in warm water)

Raw foods offer a new culinary experience that is both stimulating to our taste buds and also our health.

Add all the ingredients into a food processor and blend until smooth.

Press the mixture evenly around a 20cm loose bottom pie dish to form the crust. Freeze while you make the filling.

FILLING

3 small overripe bananas, or two medium sized ones 2 large perfectly ready avocado ⅓ cup liquid raw honey or raw yacon ½ tsp pure vanilla essence 5-6 tbsp raw cocoa powder ⅓ cup virgin cold pressed coconut oil, melted 50g melted raw cocoa butter (optional) ¼ cup pure water Whizz all filling ingredients together until very smooth and creamy. Pour into the pie crust and place in the refrigerator to set for an hour.

Top with fresh fruit, such as raspberries or strawberries just prior to serving.

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Jenny Coker

Art in Full Bloom

Jenny Coker is an artist in full bloom. Living and painting from her home in Tauranga overlooking the harbour, Jenny is celebrated for her flair for capturing the essence of home and garden delights in watercolour, traditional botanical paintings and slice-of-life vignette and still lifes in oil.

C

ompletely disregarding the trend of her peers to mellowout a little in her autumn years, Jenny is a woman on a mission. “I don’t have time to slow down,” laughs Jenny, bouncing around her studio. “There are endless things I want to paint. Have you seen all those roses in my garden? The magnolia series I planned missed the boat this year, there is a feeling of delicate mushroom botanicals coming on and—oh, I have new commissions for my ‘Composer Series’ calling. I’m ordering a 48hour day!” Inside-outside living takes on new meaning at Jenny’s home. Her city garden follows her inside, transforming into both large and small-scale botanical paintings. Traditional botanical renderings of juicy pink magnolias and delicate lavender fuchsias with carmine hearts are elegant features in her living areas.

An expressive watercolour, ‘Roses from my Parents Garden’, holds pride of place in the lounge, paying homage to her parent’s garden where she first fell in love with flowers as a child. “When a carefully packaged box of ‘Remember Me’ roses arrived at my Tauranga door from my parents in Picton, I was smitten with the tricorn shape, the very structured form and texture of each petal,” says Jenny. “The fact that my parents had been lovingly tending roses and Dad suddenly thought of sending some up to me was a touching symbol of love.” Jenny’s artistic journey has taken a lifetime to unfold. She was drawn towards fashion design as a young girl, but overseas

adventures eventuated instead. Married at 23, Jenny soon became a busy young mum and her artistic ambitions lay dormant for many years.

In her 40s, the creative impulse moved sideways into architectural illustration, and Jenny ran a very successful business as a freelance architectural illustrator and draughtsperson for 15 years. But the artist in her kept nudging its way to the surface. “I used my spare moments to develop my art,” reflects Jenny, “experimenting with charcoal, pastel and watercolour in almost every subject. I was very thirsty to learn. These days my art is my full-time pursuit and it’s such a pleasure to be finally living this dream.” Jenny hopes that her paintings, which celebrate home and garden treasures, will cause people to slow down and enjoy the richness all around us. “In order to follow that old maxim ‘slow down and smell the roses’ (and the magnolias, and the daffodils!),” she says, “we have to firstly notice them and absorb the incredible detail, perfume, drama and sometimes curiousness that our surroundings provide.” www.jennycoker.com Article written by Kathryn Overall Header images by One Black Sheep Photography

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Local art scene Hamilton Garden Arts Festival

2014 sees another Hamilton Garden Arts Festival packed with great acts.

“We’re taking a slightly different approach this year,” says Festival Director Hamish Nathan. “We’re kicking off the festival with a huge classical concert. Opus Orchestra will be conducted by the world renowned James Judd with Deborah Wai Kapohe as the featured soloist. The evening will finish with a spectacular fireworks display set off from a pontoon on Turtle Lake. General Admission is only a gold coin donation or you can grab one of the ‘Best Seats on the Lawn’ for only $25.00.”

Summer Cover photo competition winner Congratulations to Emma Galloway who won our Summer Cover photo competition. We were amazed by all the gorgeous images that were sent in. We will definitely do something like this again as it was great to see all the creative talent amongst our readers. The five finalists were voted on by our Facebook fans in a very tight competition. The Framing Workshop in Hamilton are framing the winning cover for Emma Galloway to keep as a memento.

Other highlights include: • ‘Opera at Twilight’ performed by Opera Brava. • Edinburgh Fringe Festival sell out, The Bitches’ Box is a play about what sheep dogs in New Zealand talk about in their downtime. Devised by comic actresses Amelia Guild and Emma Newborn and accompanied by Mel Parsons. • Battle of the Bastards is a one-man show created by Christchurch street and circus performer David Ladderman. • Shakespeare’s ‘A Comedy of Errors’ is being performed by Slip of the Tongue ‘Broadway on the Boardwalk,’ performed by Hamilton Operatic. • The NZ Painting and Printmaking Awards are returning, and Hamilton Art Collective Draw Inc are putting on an arts trail to get more visual arts out in the Gardens. • The Rocky Horror Picture show returns for another fun-filled midnight screening on the first Saturday of the festival. The festival runs from 14 to 27 February 2014 www.hgaf.co.nz

Bron Alexander Calendar

Have a new piece of art on your wall every month with Nourish Magazine’s favourite illustrator Bron Alexander and her 2014 calendar. $30.00 including delivery from www.nourishmagazine.co.nz/shop

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

TFW032 UNO 65x90 advert June 2013 f_a.indd 1

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28/05/13 10:58 PM


L E T ’ S TA L K

summer style S

ummer is the perfect season to resolve your wardrobe and freshen up your look. Here are my top tips to get you started.

THE CAPRI:

ACCESSORIES:

This is the perfect pant option for a hot summer’s day and a great accompaniment to a kaftan or fitted tee. There are many styles available so ensure you select a style that will elongate your leg and flatter your frame.

Sometimes the difference between an OK look and a fabulous one can be one or two carefully chosen and well placed accessories. Look for classic pieces that are lightweight and will go with a sundress or a tee. Think less is more.

Not all prints are created equal. The perfect print can flatter your figure while an incorrect print can make you stand out for all the wrong reasons. Be mindful of overly large prints and busy patterns.

If you can’t find it create it. Often I’ll take my clients to buy fabric to suit the exact look we’re after. A good tailor can transform your ideas into a perfect one-off piece.

STRIPES AND PRINT:

WEAR WHITE:

White is fresh and it can also be very flattering and chic. A white capri, tailored short or cargo skirt are good options to try.

THE MAXI DRESS:

The maxi dress is an effortlessly stylish alternative to shorts and a t-shirt while being more demure and just as comfortable. They also look great with a blazer or cropped cardi. Try Jeanswest, Jacqui E and Farmers for some great examples.

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THE PERFECT FIT:

HERE’S TO A STYLISH NEW YOU!

Erena Te Paa is a personal stylist who knows exactly how to make you look fabulous. If you’d like to get your style sorted as only she can, talk to Erena today. Contact erena@wardrobe111.co.nz


Ask the experts

Sara Robinson

Kaleb Phillippe

SKIN Beauty & Day Spa, 65 Sloane Street, Te Awamutu www.skinbeauty.co.nz

The Engine Room Hair, Alexandra Street, Hamilton www.theengineroom1984.com

What is the difference between cheaper skin care products I can buy at the supermarket and those from a beautician?

?

We define these as cosmeceutical and pharmaceutical products. Cosmeceutical products, also known as OTC (over the counter) products, are any products that can be purchased without advice or prescription from a professional. OTC products don’t contain the same amount of active ingredients as pharmaceutical products. Because of this they can’t penetrate below the top layer (epidermis) of the skin. Pharmaceutical grade skin care is only available through a licensed clinic, doctor or dermatologist. They contain a higher amount of active ingredients than anything you could buy over the counter. Active ingredients are those that can physically change your skin. The biggest difference between over the counter cosmeceutical skin care and pharmaceutical skin care is not only active ingredients and their amounts, but the level of penetration into the skin. I guess it comes back to the saying ‘you get what you pay for’. The other thing to remember is a trained and licensed professional can also give you valuable advice. If you have a question for any of our experts, from health and beauty, nutrition and cooking, wine or home and garden, please send your question to info@nourishmagazine.co.nz

Do you want an instant beauty boost? Kim Frandi from The Skin Spa on Alexander Street, Hamilton gives us some tips on why we should drink more water. Water is the best kept secret and is ultimately the best beauty product. The key is to drink it, and we all know that we rarely achieve those coveted eight glasses a day.

Therefore, here is some inspiration to get you to ‘drink up’.

• Clear skin – water promotes healthy fresh looking skin by using the lymphatic system to flush toxins and waste resulting in vibrant clean glowing skin. • Toning the skin – who doesn’t want to anti-age? Imagine all those skin cells filling with hydration, making them firm and tight, thus reducing fine lines and wrinkles caused by surface dehydration.

• Hydration is critical to cleanse our body of toxins, maintain high energy, ensure a

?

How do I avoid my hair getting frizzy and dry this summer?

Seventy-five per cent of Kiwis have wavy or curly hair which will have a tendency to be dry and flyaway. Using a sulphate free shampoo reduces the amount of salt in your hair which means the hair will be in a more natural state as opposed to chemical based shampoos with artificial perfumes, preservatives and other nasties that strip the hair and cuticle. Natural shampoos also have the added benefit of containing more essential oils which will leave your hair healthier, more manageable and shiny. Did you know many shampoos also include wheat and gluten and can have just as harmful effect on people with intolerances as eating gluten?

My daughter’s hair turns green from all the swimming during the summer, how do I stop this?

?

A deep cleansing or clarifying shampoo will help. Or dilute some apple cider vinegar or lemon juice in a spray bottle with a few drops of lavender oil. Spray this on freshly washed hair and leave on for 10-15 minutes before rinsing thoroughly.

Beauty well-built immune system and keep our skin looking vibrant. Water helps the blood thin, leading to faster delivery of oxygen and nourishment to your body’s cells.

• Natural weight loss – when you feel hungry, drink a glass of water. Often we can misinterpret hunger, instead the body is trying to tell us what it’s experiencing is thirst. As well as the benefits water provides, it also gives you a chance to cut out sugary junk drinks that are bad for you.

The Engine Room Hair Bryce Everson recently joined the team at The Engine Room Hair on Alexander Street, Hamilton. Bryce has over 30 years page 13 www.nourishmagazine.co.nz

experience in the industry and was keen to join The Engine Room team because “I love their ethos!” Bryce says their dedication to environmentally friendly products and the wonderful clients The Engine Room attract were all key to his decision in joining the team.

La de da Looking for the quintescential summer dress? It’s time for a drive over to Tauranga! La de da on First Avenue in Tauranga have not only their own range (Molly May) of vintage inspired frocks, they also stock the Australian label Lazybones. These dresses, made of 100% cotton, are designed to fit and flatter a real woman’s body and come in a range of gorgeous styles and fabrics.


Cafe style Alana from Rouge Cafe in Cambridge has put together a couple of her favourite cafe style summer dishes you can recreate at home.

Feta & Avocado Smash Per person: 2 small or 1 large slice of your choice of bread, either lightly toasted or fresh 1 ripe avocado 100g feta 1 tbsp mint, finely chopped 1 tbsp parsley, finely chopped pinch of pepper 2 tbsp dukkah wedge of lemon or lime In a small bowl mash together the avocado, feta, herbs, and pepper.

Spread the avocado mix over your bread, and sprinkle with dukkah. Serve with a wedge of lemon or lime.

Dukkah

1 cup hazelnuts Âź cup sesame seeds 1 cup almonds 1 tbsp coriander seeds

1 tbsp cumin powder 1 tsp sea salt 1 tbsp paprika 1 tsp turmeric

Preheat oven to 160°C.

Put the nuts and seeds on a baking tray, bake for 15 minutes. Do the same with the spices. Remove from the oven and cool.

This is my version of a dish popular in Melbourne cafes. Perfect for breakfast or a light lunch.

When cold, put all ingredients in a food processor and pulse until the mixture is crumbly.

RIVER RD

PO Box 1210 | 07 849 7502 | info@downey.co.nz | www.downey.co.nz

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Vantage Pl

Cornice

Woodridge Dr

Te Huia Dr

89 Te Huia Drive, Hamilton VISIT OUR SHOWHOME Open 1-4pm, Wed to Sun


GF Tomato, Sweetcorn and Basil Risotto Cakes Makes approx 7-8 risotto cakes. 2 onions, diced 2 tbsp vegetable or canola oil 250g Arborio rice 800g tomatoes, diced 670ml vegetable stock 2 spring onions, chopped 2 tbsp basil pesto ⅔ cup sweetcorn ⅔ cup grated cheese 3 eggs, beaten Preheat the oven to 180°C.

Add Arborio rice and cook for a couple of minutes being careful not to let the rice catch on the pan.

Add the tomatoes, mix well and let the Arborio rice absorb some of the moisture from the tomatoes before adding the stock. When the Arborio rice is nearly cooked through take it off the heat and stir in the rest of the ingredients.

In a large pot, soften the onions in the oil.

Spoon into greased ramekins and bake for approximately 30 minutes or until golden. Serve with salad.

Basil pesto 2 cups basil leaves 2 large cloves garlic, crushed ¾ cup olive oil ¼ cup parmesan salt & pepper ½ cup pine nuts or almonds Puree all the ingredients together in a food processor.

This is best used fresh. If putting into jars cover with olive oil to stop it browning. Rouge Cafe, 11 Empire Street, Cambridge. www.rougeempire.co.nz

LOOKING TO SELL THIS SUMMER? The outdoor aspect of your home is paramount! Keep it clean, organised and inviting. This can be achieved by pressure washing, immaculate lawns and keeping on top of maintenance. THINKING OF SELLING YOUR RESIDENTIAL PROPERTY? Call Michele Rees-Williams 07 834 9572

M 027 3222 243 E michele.rees-williams@eves.co.nz www.eves.co.nz

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Create your

dream kitchen

1. Layout

– the three focal points of a kitchen are cooking, sink and fridge. These form the work triangle for your kitchen, and a smooth working relationship between them is vital. Make sure to minimise the distance between them and maximise accessibility to make it easier to prepare food, cook and clean. It’s important to consider your family’s lifestyle when considering the layout (e.g. would you eat together at a breakfast bar or dining table?).

2. Bench space

– have you ever worked in a kitchen that didn’t have enough bench space and ended up getting really frustrated? In any kitchen design, make sure that you maximise clear bench space (termed landing space), especially between your sink and cooktop. Where do you do all of your food preparation, is it by your sink? If so make sure that there is sufficient clear bench space.

3. Appliances

– there are so many different types of appliances currently on the market so it’s important that you choose the correct type to suit you and your family’s lifestyle. For example, if you are health conscious you could incorporate a combination steam oven into an oven tower above your wall oven. If you don’t enjoy cleaning your oven maybe a self-cleaning Pyrolitic oven is right for you. The team at Kitchen Things can not only tell you about new technology but also the pros and cons of each appliance so you make the most informed decision.

Justin from Total Kitchen gives us his top five tips for designing the perfect kitchen.

4. Storage/ accessibility – your

dream kitchen should maximise storage space and at the same time make it easily accessible. Drawers have recently become very popular for storage (as opposed to cupboards), due to ease of accessibility. There are also many different types of hardware that can be included into kitchen designs to maximise storage while increasing accessibility (e.g. pullout pantries).

5. The “Wow factor”

– your dream kitchen needs to be functional, but at the same time it also has to be aesthetically pleasing. As kitchens are a focal point and prominent meeting space in any home, why not create that “Wow factor”, so when friends/family visit your kitchen is a talking point! This will also help from a resale point of view, if you are thinking of selling your home in the future. At Total Kitchens not only do we have the expertise to design the right kitchen for your needs, we are great listeners so will create your dream kitchen to complement your lifestyle. Visit our showroom in the Kitchen Things store at 11 Maui Street, Te Rapa, Hamilton, we are open 7 days a week.

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THE LARgEST RANgE OF PREMIuM COOKINg APPLIANCES IN NEw ZEALANd.

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Great kitchens are designed around great appliances. Our specialist staff can help you choose the best solution for your cooking and entertaining requirements, with over 320 kitchen & laundry appliances on display. The world’s leading brands at New Zealand’s best prices.

Experience the latest in appliances with in store cooking technology demonstrations featuring premium brands of steam combi ovens, pyrolytic ovens and induction cooktops. Contact us today for your complimentary demonstration.

Creating delicious meals using premium technology appliances, our featured chefs will show you how to cook their specialty dishes in your own home. To see the latest competitions and events in store, find us at facebook.com/KitchenThingsHamilton

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11 Maui St, Te Rapa, Hamilton 3200 Phone: 07 850 9040 COOKINg

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Designer Homes A commitment to innovation and design are what Jeff Downey believes is the key behind the success of the Downey brand. Downey started nearly 20 years ago and is now three separate trading entities: Downey Designer Homes, Downey Construction and more recently Downey Asset Management.

“T

he Downey brand is synonymous with quality,” says Jeff who admits he enjoys design but can be quite pedantic. Buildings, whether commercial or residential, are a long term investment and Jeff thinks that this is what people need to remember when building. “The focus,” Jeff says, “should be more on value than price.”

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This long term approach is also how Jeff approaches business and is one of the key reasons why Downey has such a great reputation in the industry. Jeff says, “Business is all about relationships. If you don’t have a genuine enthusiasm for creating long term relationships the business is very short term. We are in it for the long term.” So when it comes to choosing suppliers and sub contractors Downey look for people and businesses that share their approach and their commitment to great design, innovation, quality and value.


IMAGES BY CLAUDIA AALDERINK

When building a home with Downey you can choose from a range of their designs or start from scratch. Jeff says the standard plans are something tangible and give clients a starting point. They can then customise these plans to suit their particular need, taste or lifestyle. Dianne Ellery who recently built with Downey and is thrilled with her new home chose Downey because of “the quality of their finish and the plans they had.”

Once your plans are sorted the decisions to make your house truly yours begin. Bronwyn from Turton Oliver is on hand to help you make all those colour decisions, from the colour of your joinery and roof, exterior paint to your flooring. All these seemingly little decisions impact your next choices and this is why it is crucial to have expert advice and someone to guide you through the process. Dianne was especially impressed with this added service saying the innovative splashback she had installed was so new someone from Christchurch flew up to install it and take photos of it in place.

When the house is taking shape Mel from Turton Oliver comes in to help you with

your soft furnishing choices. Rob Goodlet says these added services “saved us so much time!” Rob and his late wife Jean built with Downey and he couldn’t be more pleased with the results. “It was exactly what Jean wanted,” says Rob. Sales consultant for Downey Homes Kim Rutz says, “Sean and I both spend as much time as it takes to get what people really want in a home, which means they can customise their home to best suit their lifestyle.” Dianne says the whole process was a breeze with “good time lines that were stuck to if not improved. Sub contractors were all very polite and professional and everything was well explained.”

Downey’s General Manager, Pat Burke, says there are a lot of exciting plans in the pipeline for the company, including being a part of the visionary St Kilda subdivision in Cambridge. Downey are thrilled to have been chosen as the preferred builders for St Kilda and Pat believes this is testament to the respect the brand holds in the market place. Three wonderful new show homes are to be built in 2014. www.downey.co.nz

rouge

food • espresso • wine

Weekdays 7.30am - 4pm Empire St, Cambridge

Saturday 8.30am - 4pm 07 823 9178

Sunday 8.30am - 3.30pm

www.rougeempire.co.nz

page 19 www.nourishmagazine.co.nz


was a compromise in the quality of the wines, where the once full, lush and moreish styles suddenly became the seemingly oaked or dipped in oak versions, much to the dismay and disappointment of the Chardonnay lover. How wrong could they be?

THE CHARDONNAY PARADOX Believe it. After Sauvignon Blanc, Chardonnay is our favourite white wine variety. Looking at restaurant lists, looking at the supermarket shelves and listening to comments from some factions of the media you could be led to believe otherwise. Where has all the Chardonnay gone?

In this time of reduced supply we have seen a major recurrence in popularity of Chardonnay as a grape variety. People disillusioned with the unknowing nature of Pinot Gris (will it be dry, sweet or anywhere in between? Will it be oaked, unoaked; lush or racy, mouth filling serious or delightfully light?) and other alternatives that have flocked back to their old favourite realising just how satisfying and downright drinkable it can be. Yes we may like different styles of Chardonnays, or wines from different regions or countries. Whichever way we look at it we as a country really like the variety. Chardonnay and Riesling have long been regarded as the greatest and noblest of grape varieties.

Yes there was a time when we got a little bored with the variety, it was everywhere. It was only when they took it away and threw the new varieties Chardonnay and Riesling have long at us that we were supposed to love to been regarded as the greatest and bits that we realised what we had been noblest of grape varieties. missing.

Over the last 18 months well priced, super drinking Chardonnay has become a rarity. At exactly the time we were told there was a Chardonnay glut and vines were being pulled there was a huge wave of discounting Chardonnay from the quaffers to the multi medalled stars. We had so much, everyone discounted at once and then the warehouses were empty. Goal achieved, equilibrium restored—so the wine companies thought. Within 12 months we could see a shortage on our door steps. Finding a really good buy became very hard indeed. The result

Everyone has favourites, we all get bored with things. Spice things up a bit. Try something different. Don’t lose sight of the most important thing: Only you know your tastes—no matter what you are told. When it comes down to it, yours should be the only opinion that really matters to you.

Henry Jacobs

www.primovino.co.nz

Attitude affects your success! Change yours for 2014! There’s nothing more energising than being around people who exude the energy of endless possibilities! These kinds of people are needed in our lives if we wish to see what is achievable; but if we surround ourselves with people who believe in the harshness of life we are drained of energy and vitality. The choice is really up to us—do we want to reach the stars or do we want to stay on the ground constantly looking up, wishing we were among them? A strong, positive, resilient attitude will help elevate you to successful heights. What is attitude? It is the mental position you take about your life. It’s about how you think which translates into how you act and for this reason it drives the formation of every event in your life. Your attitudes will determine your enjoyment of life or your disappointment in how things have turned out.

I believe that attitude is everything and that it determines your success. A positive attitude is not about faking a happy face and a bright disposition. It is a positive way of responding to daily life. It gives you the power to be able to make a difference in your life and the people around you.

I believe that attitude is everything and that it determines your success.

When you can see things in a positive light, you not only lift your own pleasure and satisfaction but you can influence other people’s attitudes and reactions as well. Each day, your attitude is challenged by people and by external factors. How will you react? Will you let your attitude

stop you from moving forward? Will you let it ruin your day, make you angry, or influence you to give up on your dreams?

Attitude is a choice. We will always encounter challenging situations and people; however, we have the ability to decide how to react and what our attitude will be. We can either react with anger, bitterness and frustration, or we can stop, be self-aware, take a breath and choose to react in a more positive way and move forward. It’s your choice...

Sue Kohn-Taylor

www.SueKohn-Taylor.com Phone 021 950 524


THE KIWI BBQ COAL R A H C

vs

GAS

We live in a time-poor community, but we also have a great desire to impress our friends with our culinary skills of which time sees no boundary! There are so many reasons to go gas, but there’s also a ton of reasons why people prefer charcoal... So Gas or Charcoal?

First and foremost—time. It’s the one thing you hear people saying they don’t have enough of. If you want to come home from work and throw a couple of steaks on the barbie with virtually no hassle, then a gas BBQ might be what you are looking for. It takes almost 40 minutes for the initial flames of a charcoal BBQ to die down before you have the whitened cinders essential to cook your steak to perfection.

The second is taste. If you’re after that authentic smoky, off the fire taste of grilled foods then charcoal is strongest. However, a lot of modern gas BBQs have heat distribution covers over the elements that catch the dripping fats and juices and burn them off to give a smoky flavour. How much control do you want over the process? Even though both types can utilise a higher rack for lesser heat, gas BBQs have genuine adjustable heat control. Gas is thus far more food friendly as you are able to adjust the temperature to your own needs and not overcook things. For that reason, far more challenging or fragile items can generally

be cooked with ease on gas. Furthermore, more substantial gas BBQs have increasingly more burners that divide the whole cooking area into individually adjustable zones. Although you'll frequently find many “dead” locations on less costly models, so unequal cooking could be a challenge. With charcoal, you will be the person in charge and can spread the coals out for equal cooking. Piling coals up in locations for different levels of heat is just too tricky to bother. Having said this, newer upmarket charcoal models have a lot more heat control with top and bottom numbered heat dials. Let’s not forget the clean-up. Dirty coals that would need to be cleared away afterwards leads quite a few people to consider gas the cleaner option. But remember more intricate gas barbecues have tricky parts to wash just like those annoying kitchen gas hobs you hate washing. And last but not least—cost. Gas BBQs are generally more expensive than charcoal. If you don't want to spend a lot of money then charcoal might be the

page 21 www.nourishmagazine.co.nz

answer. However, if you want to spend the money and like charcoal, there are some incredible charcoal options coming in from the States. So my conclusion, if you fancy yourself a budding chef that likes to entertain, then the results of a well executed charcoal BBQ is worth the time and effort! On the other hand, if you love to entertain but don’t have hours to fuss over your BBQ then gas is for you. Finally, when you are just in search of a fast blast every now and then and do not care an excessive amount then an inexpensive, small-scale charcoal BBQ will save you a great deal of hassle, and nobody will shout at you when you leave it out virtually all winter to go rusty.

P.S. Don’t ruin all your good intentions by dishing up onto disposable plates. Use crockery and wash it all down with a growler of Good George beer and enjoy the taste of summer. By David Kerr (The Pumice Group)

ILLUSTRATED BY BRON ALEXANDER


It’s about time you discovered all that Waihi Beach has to offer... Words by Anna Schroeder | Images by Sheryl Nicholson

This beachside town still offers the essential kiwi beach holiday experience from earlier eras. With camping grounds, holiday parks and classic baches aplenty, as well as beachfront B&Bs like the luxurious Upper Deck bringing the beach to you, offering breathtaking views along 10km of white sand beaches as iconic Mayor Island majestically awaits on the horizon.

T

he local community welcomes holiday makers with events, activities and attractions making Waihi Beach a must-visit for family getaways and sunny relaxation.

The Waihi Beach Surf School offers surf lessons for all ages on one of the safest surf beaches in the world, and as well as swimming the patrolled beaches, golf courses, tennis courts and fishing ensure there’s plenty to do. Let your creativity flow with jewellery workshops at Off The Bench, or prepare for festive feasts at the Farmgate Deli Cooking Classes. Join the fun-filled monthly Waihi Beach Clean Up, or head to the Waihi Beach Hotel to listen to live music at its finest. View the eclectic collections at Portside secondhand goodies and meander along Wilson Road for a range of fashion shops and boutiques, hairdressers and home furnishings. Enjoying the natural surroundings of Waihi Beach will lead you to Orokawa Bay through the picturesque scenic reserve. The nearby Karangahake Gorge offers spectacular nature walks through the historic Karagahake Walkway and Windows walk. Cycling trails for scenic and serious cyclists alike wind through this hidden wealth of native New Zealand bush and its rail history along the Hauraki Rail Trail.

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If rejuvenating your body and soul is more your holiday style then Waihi Beach hosts a number of therapeutic and beauty therapists for your relaxation needs. Enjoy the soothing Athenree Hot Springs, or experience a massage at Revive Studio. Nourish your body with gourmet ingredients and meals from The Deli, Farmgate Kitchen, and Waihi Beach Natural Health. Local produce and products are also sold on Sunday mornings at The Fresh Produce Market on Wilson Road. From fine dining to fish and chips, Waihi Beach caters for all, offering cafes and restaurants including The Porch and The Deli to Waihi Beach’s exclusive beachside cafe The Flat White, where dining is at its best, served with ocean views seven days a week. Even the butcher offers award winning sausages and quality meat cuts for BBQs and beach picnics. With evident hospitality and idyllic views, Waihi Beach has quickly become a destination wedding location with celebrations being held at a number of beachside and local venues. Relax and let arrangements be taken care of with the stunning rental collections and experienced organisers from Bridie and Bou and On The Beach Weddings. There are even customised elopement and petite wedding packages that include stunning accommodation at Upperdeck guesthouse. Upperdeck also hosts Bestow within wellness weekends for women with cooking and handmade jewellery workshops, massage and leisure activities.

Websites: www.waihibeachinfo.co.nz www.upperdeck.co.nz www.beachsurfschool.co.nz www.flatwhitecafe.co.nz

love our food? Enjoy it next time you need catering;

from morning tea to weddings. Don’t put up with mediocre food at your next event. 587 Victoria Street | Hamilton 07 839 1953 | catering@hazelhayes.co.nz Monday to Friday 7am-4pm, Saturday 8am-3pm

hazelhayes.co.nz

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www.haurakirailtrail.co.nz www.offthebench.co.nz


D I S C O V E R . . .

Farm Gate Deli and Kitchen The market-style wooden cart filled with locally sourced fresh produce is only one of the delicious and eye catching contributions Farm Gate Deli and Kitchen is making to the busy Wilson Road shops in Waihi Beach.

G

ourmet luxury in its organic and wholesomely prepared goodness rests on each and every shelf of this farm-style deli store. If you can make it past the slices, truffles, meringues and other home baked sweet treats accompanied by the aroma of freshly roasted organic coffee, then the impressive range of freshly prepared sandwiches, scotch eggs, salads, hummus, pesto and pâté, all to take away, will definitely leave your mouth watering.

Sparing no expense to compliment their own range of preserves like Tangy Tamarillo Chutney and Cathy’s Plum Sauce, The Farm Gate Deli plays host to some of the most exclusive delicatessen brands and products available. From Spice Easy’s dried ingredients and spices to the more obscure 362 Grillhouse Bourbon Bacon Jam, there’s also biscotti and low-carb wraps, culinary lavender and juniper berries, truffle oils and squid ink, Ringawera lavosh crackers and of course freshly baked bread (including gluten free) from Mt. Maunganui’s own Flaveur Breads bakery.

With a deli not being complete without its cheese selection, Farm Gate offers a range that rivals venues twice the size, and includes local suppliers Over The Moon Dairy, Putaruru, providing a huge selection of well known cheese varieties, while Clevedon Valley shares their artisan Buffalo milk cheeses for the fromage enthusiasts. Add in some quirky combinations such as goat’s cheese with stinging nettle and some quince paste and beachfront cheese platters have never looked so good. Recently celebrating six months of operation, it’s perhaps what lies behind the glorious array of deli delights that has made Farm

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Gate such a success within the beach community. The commercial kitchen behind the storefront plays host to cookery classes that have lured even the most hesitant of participants to discover their culinary talents; and the success of the men’s cooking classes in particular has given birth to an array of seasonal cookery sessions unfolding this summer, including Catch and Cook, BBQ Delights, and the festive Edible Christmas Gifts class. And if you’re not up to making your own Christmas treats then let Farm Gate provide the ideal edible gifts this season with nibble packs and tailored Christmas hampers, complete with their own array of traditional and exotic Christmas cakes, puddings and pies, also available individually. To top off this impressive gourmet collection and quality onsite chef creations, Farm Gate also provides an ever-changing range of ready meals for feet-up nights and relaxing holiday breaks, and a bourgeoning out catering service including breakfasts, lunch, sweet treats, and even dinners. www.facebook.com/farmgatedeli

D I S C O V E R . . .

Falls Retreat Winding roads through the Karangahake Gorge offer interchanging views of the flowing river and high cliffs of native bush land, while the Owharoa Falls capture the eye, set against ancient rocks and silver ferns. It is, however, a not-so-secret location that is drawing visitors daily off the beaten track to an increasingly sought out destination for tourist and local alike, the Falls Retreat.

T

he tree lined entrance road will take you to what is at first glance a fairly inauspicious green shaded homestead-style venue. Children play on an impressive play area next to luxuriously orange seating at outdoor tables while chickens softly forage against a backdrop of home grown herbs and greens. It’s obvious from the collection of cars parked under shady eaves that folks have travelled from all over to reach this venue, as much a

DESIGN | FURNITURE | FABRIC | HOMEWARES Call us on 07 871 8890 | Open Monday to Friday 9am-5pm, Saturday 10am-1pm | 41 Market Street, Te Awamutu | redredred.co.nz page 25 www.nourishmagazine.co.nz


feast for the eyes as the eagerly awaiting taste buds; vintage cars and campervans, family movers and cool coupes, and of course the bicycles from the Hauraki Rail Trail Cycle way that runs through this haven. Award-winning chef Brad King and wife Emma have achieved what most would claim a near impossible dream: a family home that welcomes thousands of visitors each year, while still managing to maintain what is clearly a sustainable and environmentally aware business. Open since 2011, Brad’s reputation for culinary excellence and creativity has sent eager food and wine enthusiasts their way from doors opening, while the delight of chance discovery for many other guests has seen visitors return time and again.

Dining seating will see you outside under shady fig boughs, on the wrap around porch-style area or in the main dining room reminiscent of a country cottage parlour. Aromas wafting from the wood fired pizza oven tempt diners with elegantly simple, fresh ingredients, and with gluten free bases also available there’s little resistance left for even the most seasoned pizza lover. Drawing style, and no doubt culinary expertise, from Brad and Emma’s metropolitan time in Melbourne, the menu alone is

enough to impress with its rustic charm and seasonal, local produce peppered throughout, the specials expanding to encompass gastronomically seductive combinations of prizewinning beef and lamb, pasta and fresh fish dishes. Creativity and a keen eye for detail are obvious partners in this kitchen, with unusual and colourful collaborations arriving to the table with a casual finesse.

Boasting a wine list of impressive stature, New Zealand’s famous white and red varieties mingle with South Australian shiraz’s, and Italian and French blends demonstrate an educated knowledge of not only a fine vintage but the complexity of subtle flavours to enhance the dishes they are served with. A welcome addition to the ever evolving Falls Retreat has been the marquee style space opening the idyllic venue to events of up to 60 people at a time. The versatility of tailored functions draw on Brad’s international expertise and Emma’s impressive event management track record to create what is without a doubt a memorable venue. www.fallsretreat.co.nz www.facebook.com/FallsRetreat

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Summer

Waikato Farmers’ Markets

at the

Fresh, local and seasonal

in n seaso

Strawberries, blueberries, raspberries, corn on the cob, cucumbers, capsicums, tomatoes, garlic

NEWS Strawberries

MEAT

gourmet hot dogs

Summer time is always a vibrant colourful affair at the Waikato Farmers’ Markets. Plump berries bursting with flavour is a sure sign it’s summer! Strawberries are in abundance from Kane’s, The Big Berry and The Strawberry Farm. Certified organic blueberries from Monavale Blueberries are available throughout summer, along with their blueberry ice cream and smoothies.

To accompany your salad pick up some meat from Wholly Cow or Soggy Bottom for the BBQ or smoked salmon from Rakaia Salmon and the Salmon Man. You will also find fresh fish available at the Cambridge and Hamilton markets from Raglan Fish.

But before you get stuck into the garden build up some reserves with the newest ready to eat stall at the market, Bangin Bangaz. Bangin Bangaz serve gourmet hot dogs made with local ingredients, including their sausages made from gluten and preservative free, free-range meat and Volare buns.

culinary herbs

HerbsPlus is another new stall at the Hamilton and Cambridge Farmers’ Market, selling biologically grown culinary herbs. Their emphasis is on recycling and sustainability and they happily accept kitchen scraps from market customers to make into compost.

compost

A new addition to the market is Paul from Topsoil and Sand Supplies. Pop by and get some quality compost and topsoil. Paired with his knowledge and tips, your garden should be flourishing in no time. Plus he has a handy wheelbarrow to get your heavy compost to the car.

fresh vegetables

There are plenty of fresh vegetables ready to be tossed together for a crunchy salad, including hydroponic lettuces, ripe, juicy tomatoes, Southern Belles famous capsicums and the very trendy micro-greens.

Keep up to date with all the news from the market at www.faceboook.com/waikato.farmers.market

TWILIGHT TE AWAMUTU

Cambridge

Every Saturday from 8am-12 noon Victoria Square

Hamilton

Every Sunday from 8am-12 noon 204 River Road

Te Awamutu

Thursday, 3-6pm (during daylight saving) Selwyn Park

Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz www.facebook.com/waikato.farmers.market page 27 www.nourishmagazine.co.nz


Bountiful Be rri es

Summer means an abundance of gorgeous fruit, including beautiful berries. Nutritionist Kate Underwood tells us why we should all get our fill of berries this season.

B

eing relatively low in energy, berries are far from lacking in the nutrient stakes. High in dietary fibre, vitamins and antioxidants they provide plenty of very good reasons to be celebrated. The antioxidant compounds found in berries are said to be one of their strongest attributes. Anthocyanins when present in high quantities are responsible for the radiant colour of the berries. These colour pigments work hard to fight free radicals and help protect against cancerous cells. Manganese is an important trace element present in many berries. It is required for healthy skin, maintaining bone structure and absorbing calcium. As the world’s most popular berry, strawberries are certainly very deserving of their superstar status. Thanks to an abundance of vitamin C, just one cup of strawberries contributes almost all of our daily vitamin C needs. With more vitamin C per serving than an orange, they play a crucial role to ensure healthy bodily tissue, encourage a stronger immune system and help to absorb iron into the blood. Blueberries, raspberries and blackberries also contribute vitamin C to our diets, but in slightly smaller

quantities. Because vitamin C is watersoluble, you need to consume some form of vitamin C each day to ensure optimum bodily function.

Blueberries are little blue bombs exploding with antioxidants, and contain one of the highest levels of any fruit. Along with vitamins and fibre, blueberries contain anti-inflammatory properties and are thought to prevent heart disease, some cancers and several age-related disorders, such as arthritis. It is these anti-inflammatory and anti-ageing powers that put blueberries on ‘superfood’ lists throughout the world. Research has also shown a significant improvement in brain function, even as far as reversing memory loss. So if you think you are getting a bit forgetful, it may just be time to grab a handful of these wee beauties. Raspberries are not far behind their blue brother in the antioxidant field. With similar anti-inflammatory effects these are thought to be attributed by the colourful anthocyanins. These vibrant red berries are bursting with nutrients, provided in great enough amounts to significantly contribute to improving our health; and are reported to reduce page 28 www.nourishmagazine.co.nz

inflammation, protect against free radicals and lower the risk of chronic disease. Finally the black sheep of the berry contingent, shunned not for its lack of nutrients but sometimes for its lesser popularity and limited availability. Blackberries have been known to stimulate brain cells which can lead to improved balance and memory. Similar to the other berries they come brimming with nutrients and include vitamin K which has a key role in blood coagulation and helps prevent excessive bleeding. As is often true in life—fresh is best, but thankfully frozen berries still retain most of their glorious nutrients. With just a few short months to enjoy their seasonal abundance there are plenty of reasons to get devouring. Kate Underwood Relish the memory. http://talestosavor.blogspot.co.nz/


Hazel’s Counter Berry Pavlova Roll This delicious pavlova roulade recipe is courtesy of Josephine Blake from Hazel’s Counter on Victoria Street. If you can’t be bothered making it yourself you can always pick one up from the freezer at Hazel’s Counter. While you are there you are sure to discover many other delicious delights. I hear the chocolate and almond tart is very popular!

6 egg whites 375g caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar 2-3 drops vanilla extract whipped cream & berries to serve Preheat oven to 160°C.

Line a swiss roll tin (36x24cm) with baking paper.

With an electric beater, beat egg whites until stiff peaks form. Add sugar a tablespoon at a time beating thoroughly between additions until thick and glossy. Gently fold in the vinegar and cornflour.

Spread the egg white mixture evenly into the tin. Bake 15-20 minutes or until pale golden on top. Remove from oven and cool.

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Spread the cooled meringue with whipped cream and dot with berries. Roll up firmly using the baking paper to guide. Take care to ease the meringue off the paper so as not to tear it. Carefully transfer roulade onto a clean piece of baking paper and roll up firmly to hold the shape. Twist the ends of the baking paper to hold in shape. Freeze until required.

Allow 2 hours to thaw and cut into slices. Serve with fresh berries or berry coulis.

tip

An electric knife cuts the roulade slices very cleanly.


Balsamic Grilled Chicken with Strawberry Salsa Serves 4-5 500g chicken tenderloins 4 tbsp balsamic vinegar 2 tbsp extra virgin olive oil salad leaves 1 bunch of asparagus 1 punnet of strawberries ½ small red onion 1-2 ripe tomatoes basil 50g feta Marinade the chicken for at least 30 minutes in 2 tbsp of balsamic vinegar and 1 tbsp of olive oil. While the chicken is marinating make the strawberry salsa. Finely dice the strawberries and place in a nonmetallic bowl along with the finely chopped onion and tomato. Add some chopped basil and the remaining balsamic vinegar and olive oil. Allow the salsa to sit at room temperature for all the flavours to develop.

Next grill the asparagus, followed by the chicken. Place the salad leaves on a large platter and top with the grilled asparagus and then the chicken. Finish by adding spoonfuls of the salsa on top of each piece of chicken and then crumbling the feta over the entire platter.

Mascarpone Choc Dipped Raspberries These make a gorgeous and decadent treat. Perfect at the end of a meal or a sweet gift. Fresh raspberries Mascarpone Icing sugar Vanilla paste Dark chocolate Sweeten the mascarpone with a little icing sugar and vanilla paste. Place this in a small piping bag. Fill each raspberry with the mascarpone and then dip into chocolate. Store in the fridge until ready to serve.


Berry Cheesecakes 1 packet biscuits (I love to use gingernuts or chocolate wheatens) 60g butter 2 cups of fresh berries 2 tbsp Limoncello (optional. A good dessert wine is also nice) 1 tbsp icing sugar 1 tsp lemon zest 500g cream cheese, soft ž tin condensed milk juice of 1-2 lemons 1 tsp powdered gelatine 3 tbsp hot water Crush the biscuits. I find the easiest way to do this is in the food processor. Add the melted butter and mix well. Divide the biscuit crumbs between 6 glasses or press into the base of your cake tin. Set aside and chill.

Melt the gelatine in the hot water, stirring to remove all lumps. Beat the cream cheese until smooth and then add the condensed milk and juice of one lemon. Taste the mixture to see if you need more lemon juice and add if required along with the gelatine and water. Pour or pipe the cheesecake mixture evenly into the glasses or cake tin and allow to set in the fridge for at least 3 hours.

To make the berry topping, mix all the fruit in a non-metallic bowl. If using strawberries, chop them into quarters. Add the Limoncello and icing sugar, mix and then allow the berries to stand at room temperature for an hour or two. Spoon the berries over the cheesecakes just before serving

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enjoy

Dream Journeys People often say I have the dream job but I think the team at Calder and Lawson Tours might beat me in these stakes. Every time I catch up with Rosanne Matheson from Calder and Lawson Tours she has been somewhere exciting. Last time it was Africa and she was brimming with stories of their travels and the great group of people on the tour.

Rae Brooker (Marquessas on a working ship tour) “I believe Calder and Lawson Tours attract interesting people, many of whom have travelled before with them.”

Richard Shallcrass (Walking tour in the Dordogne region) “We stayed in a beautiful old family run villa, rowed down the Dordogne river, saw the ancient cave drawings at Lascaux, walked through some of the most beautiful valleys in Europe and each night feasted on unforgettable French cuisine.”

A

nd this, it seems, is what makes Calder and Lawson Tours unique. Their tours attract like-minded people, many of who are well travelled but now appreciate the advantages of travelling in a group.

Calder and Lawson Tours began nearly 25 years ago when it took over the University of Waikato’s specialist Travel and Learn Unit. Rosanne says, “We find that New Zealanders are a curious bunch who love to travel and understand people’s lives and cultures.” Rosanne believes Calder and Lawson Tour’s connection with the University of Waikato, plus their specific Travel and Learn tours mean people get to further their knowledge in specific areas of interest. “It also means,” Rosanne notes, “they get more out of the trip by travelling with people who have similar interests.” Helen McAlpine and her husband Rod went on a Calder and Lawson Tours trip to Turkey earlier this year. Helen says, “I liked the idea they were linked to the University of Waikato with an emphasis on learning about customs and culture of the places we visited.”

We are having such a great time. Today we went to the

“The advantages of going with a group are huge,” says Helen. “Having a tour manager ensured all the ticketing, travel and accommodation arrangements are taken care of while still enabling us to have choices regarding many places we visited. I think for the quality of accommodation, amount of transport included and meals, the power of group bookings must have gained us some good deals.” Richard Shallcrass, a retired diplomat, agrees that travelling with a group in a Calder and Lawson tour has many benefits. “We wanted to join a group of people who we knew would share our interests,” says Richard. “We wanted to avoid having to take responsibility for travel and accommodation arrangements, but at the same time be assured of having access to informed local guides at each destination.” Richard and his wife have been on three walking tours with Calder and Lawson Tours. Diane Van Duin from Calder and Lawson Tours says, “Our walking tours are growing in popularity and we have a range to suit people with different needs and fitness levels.” Richard says they

Ronald Moles (Wild Alaska by Small Ship Tour) Highlights “absolutely everything! It was all we had hoped for.”


MEMORIES Helen McAlpine (Turkish Discovery Tour) Highlights “Hot air balloon ride in Cappadocia. Talking to the ladies weaving in the rug factory. I found the Museum of olive oil pressing very interesting. I was thrilled to visit Troy and spend time in Gallipoli.” wanted to see more than “overpopulated highlights” and “snatch and grab tourist experiences”. “We wanted to be able to understand more of the countries and their people, interacting with the locals, directly experiencing their way of life.” And Richard adds, “A day of good physical activity provided a very sound basis for evenings exploring the social life and cuisine.”

Rosanne sums up the essence of what Calder and Lawson Tours do when she says, “Our unique itineraries take people off the beaten path to reveal new insights about a destination. On our tours, people will have fun and gain deeper perspectives on the places they have visited and many will return home having made new friends.” Key to Calder and Lawson Tours achieving this it seems is the high calibre of their tour managers, both those from New Zealand and local guides in each country. Richard says the “tour leaders were both experienced and a joy to be with.” Rae Brooker, who travelled to the Marquesas on a working ship, said he was “impressed with their (Calder and Lawson Tours leaders) intelligence, energy, caring and experience.” Ronald Moles, a retired primary school principal who has travelled with Calder and Lawson Tours a couple of times agrees, saying “great tour

leaders, trouble free administration and really good extras” all make trips with Calder and Lawson Tours truly enjoyable.

Jennifer Cleary who went on Calder and Lawson’s African Adventure earlier this year notes: “The tour was well researched therefore great value for money. Independently, it would be difficult to cope with the long road trips and you would never be able the find all the off the beaten track things and places we saw plus all the local knowledge we gained, especially in Namibia where we had the same guide/driver the whole time we were there.”

Ronald, Helen and Richard also make the point that the success of their trips started well before they left New Zealand with Calder and Lawson Tours team helping them with all preparations needed before they left. “Support from home base in Hamilton during the preparatory stages, and in the course of the trip,” Richard believes, “allowed peace of mind throughout—a necessary precondition to being able to enjoy the experience of foreign travel.” Jennifer Cleary (African Adventure) Highlights “Flying in a small 4 seater plane to our For more information on remote lodge and being able to Calder and Lawson Tours go to see herds of animals from the www.calderandlawsontours.co.nz air. Walking with and patting 16 month old orphaned lions as they roamed freely.”

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page 33 www.nourishmagazine.co.nz


Boxing We turn Christmas Day Day leftovers into some Recipes delicious new dishes...

Boxing Day Trifle This recipe also works just as well with chocolate brownie or Christmas cake. Instead of the traditional custard we have made a zabaglione which adds some lightness to the dessert. Zabaglione is an Italian dessert using whisked egg yolk, sugar and alcohol, often Madeira or Marsala. You can use almost any alcohol but as these desserts are about using up what’s left over from Christmas I used a bit of sparkling Moscato. (Dessert wines also work well). Makes 4 Leftover Christmas pudding or cake 2-3 cups fresh berries zest of a lemon 2 tbsp icing sugar Marinate the fresh berries with the zest of a lemon and icing sugar. Let them stand for 1-2 hours at room temperature and a lovely juice will develop.

For the Zabaglione 2 egg yolks 2 tbsp sugar 4 tbsp alcohol (Champagne, dessert wine…) ⅔ cup cream

Fit a bowl over a saucepan of barely simmering water. Put the egg yolks and sugar into the bowl and using an electric beater whisk the yolks and sugar until they become pale and thick. This should take about 10 minutes and the mixture should have doubled in size. Continue whisking as you slowly pour in the alcohol. Remove the bowl from its pan of simmering water and cool down as quickly as possible. I did this by putting the bowl in a sink of cold water. Whip the cream and fold into the cooled egg mixture. To assemble the trifles:

Get four glasses and layer with the crumbled cake, then some of the zabaglione, followed by the berries and repeat this until the glasses are filled. Refrigerate until ready to serve.

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Ham (or Turkey) and Asparagus Quiche This fabulous quiche will turn your leftover ham or turkey into a delicious lunch dish; you can even throw in the leftover roast spuds! I made a wholemeal short pastry but if you wanted to be super quick simply use store bought, ready rolled flaky pastry, you won’t even need to blind bake it then. For the Pastry 2 cups wholemeal flour

For the filling

Potato Salad This classic salad is great for using up leftover potatoes and the odds and ends of the ham.

1 egg

ham or turkey

8 eggs

2-3 tbsp water

2 bunches of asparagus

1½ cups milk

Cooked potatoes

Capers

salt & pepper

Ham

cooked potatoes

1 tbsp lightly toasted pine nuts

Good quality aioli

Fresh herbs (parsley, chives, dill or coriander)

120g butter In a food processor add the flour and chopped butter, process until the fine breadcrumb stage. Add the egg and process, adding a little of the water at a time until the pastry comes together. Wrap in cling film and chill for 30 minutes. Roll the pastry out and line a large quiche dish. Cover with baking paper and add pastry weights or beans and blind bake in a 180°C oven for 20 minutes. Remove the beans and paper and return the pastry case to the oven for a further 10 minutes.

camembert

Slice the potatoes (roast kumara and/or pumpkin also work) and layer on the base of the pastry case. Follow this with some ham (or turkey), half the asparagus and camembert and then repeat the layers again.

In a bowl whisk together the eggs and milk. Season this well with salt and pepper and then pour into the pastry case. Sprinkle with pine nuts and bake at 170°C for 45-60 minutes. You want the middle to be firm, indicating the egg is all cooked.

page 35 www.nourishmagazine.co.nz

Sour cream Gherkins

Chop the cooked potatoes into 1cm size pieces. You can use par boiled or roast potatoes. Mix with the potatoes chopped ham, finely chopped gherkins and capers and fresh herbs. Mix equal quantities of aioli or mayonnaise and sour cream together (2 tbsp of each should be plenty for a salad serving 4-6 people). Add this to the salad and mix well before serving.


Mussels grilled with peppercorns SERVES 4 | RECIPE BY JOHN CAMPBELL

Fresh New Zealand mussels topped with peppered cream and Parmesan – then grilled to perfection. 24 mussels, cleaned ¼ cup water ¼ cup white wine ¼ cup (approximately) pickled peppercorns Crème fraîche (or cream or yoghurt)

Fresh dill, finely chopped Grated Parmesan Panko breadcrumbs 1 loaf ciabatta, sliced 1 clove garlic, peeled Olive oil for brushing

1. Preheat oven to grill 250°C.

2. Steam mussels in a large lidded pot over a medium heat with water and wine, until open. This will take approximately 4 minutes.

3. Remove each mussel from its shell, discarding foot and beard. Place mussel back into the shell. Add 3 or 4 peppercorns to each and top with 1 teaspoon crème fraîche, cream or yoghurt. Sprinkle with dill, Parmesan and breadcrumbs. 4. Place prepared mussels under the hot grill for 3 minutes.

5. Rub ciabatta slices with garlic and brush with olive oil. Place under the oven grill until lightly browned. 6. Serve mussels with grilled ciabatta alongside.

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Coconut and chilli seafood parcels SERVES 4 | RECIPE BY PETRA NEW

This easy yet delicious marinade serves all seafood well. Let your imagination go wild – a combination parcel always feels a little indulgent. 2 cloves garlic, crushed 1cm fresh ginger, grated 2 tbsp sweet chilli sauce 400ml can coconut cream 1 tbsp fish sauce Juice of 1 lime ¼ cup chopped fresh coriander Cooking spray

2 squid tubes, sliced 4 × 100g fish fillets, boned, skin on 12 large mussels, cleaned 8 pipi, purged 12 scallops ¼ red onion, sliced 4 cups steamed jasmine rice, to serve

1. In a jug mix together garlic, ginger, sweet chilli sauce, coconut cream, fish sauce, lime juice and coriander.

2. Lay out 4 large pieces of tin foil (big enough to hold all seafood) and top each with a piece of baking paper slightly smaller than the foil. Spray with non-stick spray.

Reproduced with permission from The Complete New Zealand Seafood Cookbook by The Auckland Seafood School. Published by Penguin Group NZ. RRP $60.00. Copyright © The Auckland Seafood School, 2013. Copyright © Photography Sean Shadbolt, 2013

3. Arrange squid on the paper, then top with fish. Top this with remaining seafood. Sprinkle the sliced red onion over seafood, then pour over coconut cream mix. 4. Bring together two sides of the foil and fold. Repeat, making a double fold, then fold over the other ends twice as well. This makes sure neither the steam nor the cooking juices escape.

5. Place parcels on the flat plate of a barbecue on medium-high heat and cook with hood down for 4-6 minutes. 6. To serve, break open the middle of each parcel, pushing the sides away to expose the seafood. Serve with rice.

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page 37 www.nourishmagazine.co.nz


Entertaining • Prawns • With Asian Pesto 2 tbsp of neutral oil ½ large chilli ½ cup of chopped coriander 1 spring onion (white part only), finely chopped thumb sized knob of ginger, finely chopped 1½ tsp of grated palm sugar Place all the ingredients in a mortar and pestle. Mix to form a paste. Place a skewer through approximately 10 king prawns, starting at the tail, making the prawn as “straight” as possible.

Cook prawns on the BBQ for 2 minutes each side and serve drizzled with the pesto.

Indian Spiced with Minted Yoghurt Simply mix together equal quantities of ground ginger, cumin, coriander, paprika, turmeric, salt and cayenne pepper. A teaspoon of each will make enough spice mix for 2-3 dozen prawns, depending on their size. Simply coat each prawn in the mix and then quickly sear on the BBQ or in a pan. Serve immediately with some natural yoghurt with freshly chopped mint mixed through.

page 38 www.nourishmagazine.co.nz


This summer impress your friends with these simple but impressive canapés using beautiful scallops and prawns.

• Scallops •

On Cream Corn with Salami Crumbs 25g butter ½ onion 2 cups corn* ½ cup water

With Burnt Butter and Lemon Sauce Melt 50g of butter in a pan, leaving on the heat to slowly brown. This should take about 5 minutes. When the butter is a golden brown colour and before it burns stir in the lemon juice. Pour the hot sauce over seared scallops and garnish with some freshly chopped parsley for a simple yet impressive starter.

tip

You can make the sauce ahead of time and then carefully reheat when needed.

¼ cup cream scallops salami crumbs

Sweat the finely chopped onion with the butter in a small pot for 5-10 minutes over a low heat. When the onion is soft and translucent add the corn and water and simmer for 5 minutes. Add the cream and season to taste. Using a stick blender puree the corn, but not completely as you want some texture.

Spoon onto Asian spoons, top with a seared scallop and sprinkle with salami crumbs.

* fresh is best but frozen or tinned will work, just reduce the liquid and cooking time a little. Salami Crumbs Finely chop your favourite salami (we used LASCo’s Kaitaia Fire which has a real kick). Melt a generous knob of butter in a pan and add the chopped salami. Cook for 3-4 minutes and then add equal amounts of Panko breadcrumbs as you did salami. Cook, stirring often until the breadcrumbs are crispy and coated in the salami and butter.

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page 39 www.nourishmagazine.co.nz


Cafe & Store

• Scallops or Prawns •

Kaimai Feta and kalamata olive salad with grilled chicken breast INGREDIENTS 500g chicken breast Moroccan spice 500g salad mix of your choice Kaimai Feta 1 cup kalamata olives 2 tomatoes cut into wedges 1 red onion sliced thinly ½ telegraph cucumber cut into cubes ½ carrot cut into thin strips

Lemon vinaigrette: ¼ cup extra virgin olive oil ¼ cup fresh lemon juice 2 tsp minced fresh oregano (or ½ tsp dried oregano) 2 garlic cloves, minced ½ tsp sugar ¼ tsp fresh ground pepper (to taste) ⅛ tsp salt (to taste)

DIRECTIONS Marinate the chicken breast in the Moroccan spice before grilling until cooked, then cut into thin strips. Prepare the dressing first by whisking all ingredients together in a large bowl. Next make the salad by combining all the ingredients together in a large bowl, including the Kaimai Feta. Place the chicken on top of the salad and add the dressing just before serving. Great paired with a nice sauvignon blanc.

With Avocado and Chipotle Mayo Puree a fresh avocado until smooth. Add a small dollop of this onto a rice cracker or cucumber disc. We cut a tortilla into rounds and baked this until crisp in the oven.

Place a cooked prawn/scallop on top of the avocado. To finish, add a drizzle of chipotle mayo made by simply mixing a good quality aioli with chipotle hot sauce (3:1 ratio). Garnish with fresh coriander and serve. If using King prawns these look fabulous in a shot glass!

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page 40 www.nourishmagazine.co.nz


C Calming Chamomile

hamomile is such an easy herb to have in the garden, it flowers on a tall stem, and creates an abundance of white and yellow flowers that the bees love.

Planted with other beneficial plants in the garden, such as borage with its blue flowers and calendula with its yellow flowers, it creates a very pretty picture. Chamomile can be used as a companion plant and is said to aid other plants in their growth and helps reduce harmful insects. Planted among your vegetables it will attract hover flies, which feed on aphids, small caterpillars, thrips and other insects, so plant some amongst your brassicas, tomatoes, beans and roses. Chamomile is used by medical herbalists in tinctures, teas and creams.

For home use you can easily grow your own chamomile plants in the summer and dry the flowers for use during the year. Chamomile tea is beneficial for all ages, from newborns to adults. The tea is well known for its calming actions; chamomile tea can be used for any intestinal spasm such as colic in babies and irritable bowel syndrome. It is useful for travel sickness, nervous diarrhoea and painful periods. Chamomile can also be used for teething problems in children, it also has mild sedative actions. Chamomile may be used as a soothing wash for sunburn and also is often used as a face wash for acne, eczema and wound healing. If you drink chamomile tea in the evening it will aid your digestion and encourage a restful sleep.

Chamomile is an easy plant to grow; it is not fussy. All you have to do is pick the flowers each day as they open and dry them on a tray.

by Bronwyn Lowe of The Herbal Dispensary

Once dry, store in an airtight container and keep within handy reach.

page 41 www.nourishmagazine.co.nz


Summer One of my private loves is to sit down with a glass of wine at night and write, so when Vicki asked me to contribute a little to Nourish, I was so excited to bust out a line or two‌ and possibly get carried away (in fact she only asked me for recipes, I just threw in the article part myself).

I

have since discovered I am pregnant and without my glass

of loyal editor I am truly concerned the quality of my lingo is

marginal. Luckily my appetite is at its peak and so my cooking

and inspiration follows its lead.

Salads are the highlight of summer eating. They should be a

delicious nutritious plate of yumminess. My goal is to inspire busy people to simply create salads that your family and friends

will love.

As kiwis we often overdo our table with an abundance of dishes and flavours. Why not try one or two choices, made beautifully

with a piece of tender, well cooked meat off the BBQ and let each flavour speak for itself.

I make the following summer cucumber salad served with beef skewers off the Webber, and a smear of pronto rosso aioli.

This year has been a year of discovering recipes that break all the culinary rules and teachings, and still work, from cakes that need beating for 10 minutes after the flour is added and still come out soft, to pasta with 16 egg yolks that need no kneading and have the same texture as my 20 minute knead method, to salads like our Zarbo Stelline which has a combination of raspberry and curry and it still tastes great!!

We borrowed this recipe from Zarbo of Auckland and added a

Waikato twist to it using the delicious black raspberry vinaigrette brought to us from Rae at Cuisine Scene. The key to this salad is whisk 2 tablespoons turmeric into the water before you boil it and add the stelline.

Let me know what you would like to incorporate into your busy person family meals, and let me get some ideas to you.

page 42 www.nourishmagazine.co.nz


Salads

By Megan Coupland from Red Kitchen in Te Awamutu (www.redkitchen.co.nz)

Cucumber, Pistachio & Feta Salad 1 diced cucumber

handful chopped mint

¼ cup toasted pistachios, chopped and toasted

baby kale microgreens

¾ cup mung beans

2 tbsp olive oil

zest 2 lemons

Himalayan salt & cracked pepper

1 cup crumpled dry feta Cut the cucumber in quarters lengthways, cut off the seeds and then chop into cubes.

Add the cucumber to a bowl, and gently fold through mung beans, lemon, pistachios, mint, olive oil, salt and pepper. Very gently fold through the micro greens and feta.

note

You can substitute kale with any microgreens, chopped baby spinach or leave it out altogether.

Stelline Pasta Salad 1 cup currants

1 green capsicum, seeds removed, finely diced

½ cup toasted sesame seeds

1 cup Italian parsley, chopped

½ cup toasted pinenuts

2 cups stelline pasta

¼ cup poppy seeds

3 tsp tumeric

1 red capsicum, seeds removed, finely diced In a pot whisk in 3 tsp turmeric to cold water, bring to boil and add the stelline. Cook. Add the dressing to the stelline.

Gently fold in all the other ingredients.

Stir in the dressing, add salt to taste and combine well.

DRESSING

¼ cup black raspberry vinaigrette

1 tsp curry powder

¼ cup olive oil or flax seed oil

salt

2 tsp cumin seeds, toasted ILLUSTRATED BY BRON ALEXANDER

page 43 www.nourishmagazine.co.nz


Ice Ice Baby The hot weather means it’s time to delight in some delicious ice desserts.

Blackberry Ripple Ice Cream No need for an ice cream machine with this easy ice cream recipe. Swirl it with any flavour you want from chocolate or caramel to mango or raspberry. 1½ cups cream 1 tin of condensed milk 3 egg whites 1 tbsp sugar

Blackberry Ripple Ice Cream

Blackberry Coulis 2 cups blackberries (fresh or frozen) ¼ cup sugar 1 lemon

Put the berries in a pot and heat slowly. When the juices start to come out of the berries add the sugar, the juice and a little peel of the lemon. (Simply use a vegetable peeler to get a piece of peel from the lemon.) You want it to be big enough so you can easily retrieve it from the berries later. Simmer the berries until thick, then allow to cool completely before starting to make the ice cream. To make the ice cream:

Whip the egg whites in a clean stainless steel or glass bowl to stiff peaks. Gradually beat in the sugar which will help the egg whites hold their form. In a bigger bowl whip the cream. When it is at soft peak stage slowly add the condensed milk and continue to beat until it is at the stiff peak stage. Fold in the egg whites. Remove the lemon peel from the berries and then fold them through the cream mixture. Don’t over mix as you want it to be rippled through. Transfer the ice cream to a 2 litre freezer proof dish and freeze overnight.

Elderflower Granita

This is a beautiful, light and refreshing way to end a meal. Simply mix ¼ cup of Elderflower cordial with 1 cup of sparkling water per person. Cover and freeze overnight.

To serve, either transfer the frozen mixture to a food processor and quickly crush the ice up, or alternatively get a fork and crush it by hand. Divide into chilled glasses and serve.

Elderflower Granita page 44 www.nourishmagazine.co.nz


Mango Frozen Yoghurt Popsicles These are a simple and healthy summer snack that can be made with any fruit combination. We got the popsicle moulds from The Scullery on Victoria Street in Hamilton. 3 cups of mango pulp

1 cup Greek yoghurt

We used tinned mangoes, drained and then pureed in the food processor. Fold the yoghurt through the mango puree and pour into your moulds. The mixture made 6 popsicles but this will depend on the size of your moulds. Place an ice block stick in each and freeze overnight.

We made a simple sherbet to go with them by mixing together ½ cup icing sugar, 3 tbsp freeze dried mango powder, 1 tsp of citric acid and ½ tsp of baking soda.

Ice Cream Sandwiches with Caramel Sauce 170g soft butter ½ cup sugar ½ tsp vanilla extract 1 egg

2 cups flour good quality vanilla ice cream caramel sauce

Mango Frozen Yoghurt Popsicles

Cream the butter and sugar with the vanilla. (I did this in the food processor.) Add the egg and mix well before adding the flour. Bring the dough together in a ball and cover in cling film before resting in the fridge for 30 minutes. Roll the dough out on a floured surface and cut into your desired shapes. Place the cookies onto a lined baking tray and bake at 180°C for 10 minutes, or until golden and crispy. Allow the cookies to cool while you make the caramel. Caramel Sauce ¾ cup sugar 2 tbsp water

½ cup cream 150g butter

Place the sugar and water into a small pot and slowly heat. You want all the sugar to dissolve and then for the liquid to come to a slow boil. Brush down the sides of the pot with a wet pastry brush if any sugar gets caught on the side and avoid the temptation to stir. When the sugar begins to change colour gently swirl the pan so it cooks evenly. This will take 7-10 minutes to get to this stage.

When the sugar is a caramel colour, take off the heat and carefully add the cream. Warning: it will bubble up and spit. Once the cream is mixed in add the butter bit by bit until it is all melted in and the caramel is cooled and thickened. The sauce will keep in the fridge in an airtight jar for up to a week.

To assemble the ice cream sandwiches cut the ice cream into even slices and then using the same cutter you used to cut the cookies with cut the ice cream. Sandwich the ice cream between two cookies and return them to the freezer to firm up. To serve, drizzle the cookies with the caramel sauce.

page 45 www.nourishmagazine.co.nz

Ice Cream Sandwiches with Caramel Sauce


EVENTS See their website for more details www.hamiltongardensartsfestival.co.nz Date and time: 14 February – 27 February

Hamilton Food & Wine Festival The annual Hamilton Food & Wine festival is scheduled to be held at Claudelands Event Centre. Date and time: Saturday 1 – Sunday 2 February

Hamilton Italian Festival The second annual Hamilton Italian Festival is a fun family day celebrating all things Italian. Highlights include an Italian car show, cooking theatre, entertainment, kid’s activities and lots of beautiful food. www.facebook.com/ HamiltonItalianFestival Date and time: Sunday 9 March Ticket price: ENTRY FREE!

Let’s go shopping! – LA

Hamilton Garden Arts Festival The Arts Festival held at the gardens is packed with dance, music, theatre, art, film, comedy and much more. There is so much to see and do.

Seven days in LA seeing the sights with a focus on shopping. These escorted tours promise to show you where the bargains can be found. For a detailed itinerary visit www.letsgoshopping.com Date and Time: March 7; April 11; May 9 (Mother’s Day Tour). Contact pauline@letsgoshoppingtours. com for details.

Barista Fundamentals – techniques and tips at Rocket A roastery tour, process origin to cup, espresso, grinding, dosing, tamping, extraction, milk steaming/texturing, pouring to cup, machine cleaning, trouble shooting. All this and you go home with a bag of fresh coffee. For dates and times go to www.rocketcoffee.co.nz Ticket price: $70.00

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Quality in every bite page 46 www.nourishmagazine.co.nz


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

Buy online or find your local stockist at

cuisinescene.co.nz

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

Phone: 07 856 4828

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

Great food • Great coffee Family friendly country atmosphere

Phone 07 560 10 20 www.hempfarm.co.nz 41 Moa St • Piopio • Ph 07 877 8822

For printing solutions that won’t cost the earth The mark of responsible forestry FSC™ C006750

did anyone ever become what they wanted, by remaining as they were?

0800 747 746 PEFC/01-31-116 www.pefc.org

Promoting sustainable forest management

www.phprint.co.nz www.videoinprint.co.nz www.thebestlittlebookstore.co.nz


Nourish Magazine - Waikato Summer 2013  

Bursting with fresh local flavour from Waikato, New Zealand. Beautiful berry recipes, homemade icream and popsicles for summer plus succulen...

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