Page 1

Issue no. 21, Spring 2015

CELEBRATION

CAKE

YOUR DAILY

bread

PEAS

PLEASE

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

WAIKATO, NZ


NOURISH | issue 21

Welcome

Spring is a wonderful time of year! As the days get warmer and longer everyone starts to get a spring in their step. The Nourish team always has more to celebrate each spring as it marks our birthday and this year we turn five. Every milestone deserves a party, so on page 10 we get some tips from the experts on how to plan a great party, which I am sure will come in handy if you are in charge of the Christmas or end of year functions or perhaps have a wedding coming up. Celebrations have also been the theme for us the last couple of months. We had over three Christmases in July, putting together our first special edition, Festive Feasts, which is available on our website or at selected stockists for just $12.

In this issue we spend time with two local businesses that appear at first glance to be polar opposites: a donut company and a café specialising in nutritional, wholesome food. Scratch the surface and we found that the two have a lot in common. They both have dynamic, passionate women behind them, they have each created a strong local following for their delicious food and they both reflect what Nourish is all about — fresh, local flavour. I’m often asked if Nourish is about healthy food and my answer is “no”. We are about great food that is good for you. A raw salad

CONTENTS

may be good for you nutritionally, when a donut every now and then is good for the soul! So with that in mind make sure you check out page 8 for Megan Muldowney’s Vanilla Frangelico Sponge. Enjoy!

Vicki Ravlich-Horan

CONGRATULATIONS TO OUR WINNERS FROM THE WINTER EDITION Kellogg’s competition winners

Nourish Survey winners

Nikola Martin from Hamilton Anna Bolten from Rotorua Jane Pike from Matamata (subscriber)

Dave Hogg from Hamilton Rosaleen Peden from Katikati

regular

04 06 07 45 13 43 38 54 55

Make whatever you create even better with one of our cream of the crop speciality creams. Sweeten your favourite dessert or enhance your savoury cuisine. Our creams are gluten free and long life and, best of all, are made from only the best ingredients. There’s a cream for every occasion so keep them on hand to delight and inspire. www.tatua.com/recipes KingSt13295/NOUR/A

DESIGN INTERN Tegan Furneaux

Farmers Market

PROOF READER Nikki Crutchley from Crucial Corrections

CLIENT MANAGER Paula Baxter

Waikato News

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Teresa Parry, Kate Underwood, Megan Muldowney

Beauty

COVER IMAGE Sheryl Nicholson

Wine Column

PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Helen Chapman ILLUSTRATOR Bron Alexander

Bean There

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

Local Art Scene

ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537

Events Directory

Hosting the Perfect Party Mama’s Donuts Sustainable Backyard Two Birds Free Range Kaivolution

recipes

08 12 24 30 46 50

CREATIVE DIRECTOR Bron Alexander from Folk Creative

Vic’s Pics

features

10 16 20 40 48 52

EDITOR Vicki Ravlich-Horan

Celebration Cake Spring Salads Your Daily Bread Give Peas a Chance A Spring Chicken Creme Anglaise

Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)


NOURISH | spotlight

Vic’s Picks

Behind the

SMEG COOKING THEATRE AT THE WAIKATO HOME & GARDEN SHOW

WIN A FABULOUS CHEF’S HAMPER WITH SILVER FERN FARMS, BRACU & NOURISH

I love the Waikato Home Show! It’s the most well organised show I have anything to do with. Last year I ate lunch and dinner there for all four days and didn’t have the same thing twice AND still had things I wanted to try. I’ll be back at the Smeg Cooking Theatre this year where we have an awesome line up of local chefs. I am so excited to have such a full timetable made up of our local talent. Check out the timetable at

Silver Fern Farms has asked some of the country’s top chefs to prepare a Shared Plate recipe for the home cook using their favourite cut of Silver Fern Farms. Watch out for these on our website and Free Friday recipes. Mikey Newlands, head chef at Bracu Restaurant and runner-up in this year’s Silver Fern Farms Premier Selection Awards, prepared a delicious salad of sugar cured beef with shiitake mushrooms and says, “One of my favourite Silver Fern Farms cuts is the beef tenderloin eye-fillet. The quality of the meat is always great and easy to prepare with no trimming required.”

www.waikatohomeshow.co.nz

WIN A CHEF’S HAMPER VALUED AT $250, which includes 3 Silver Fern Farms vouchers plus a $100 Bracu voucher, $50 New World Voucher, Simunovich Extra Virgin Olive Oil and a Silver Fern Farms apron.

scenes FULLY LOADED! Loads of room in the boot of Volkswagen Tiguan. We are on our way to Waihi!

Checking out the gorgeous wares at Tony Sly in Raglan. Do you think we could get Vicki out of this shop...?

It’s a hard life styling and photographing beautiful food all day. Sometimes we need to sample the goods... just to keep our energy levels up!

Wide load! Transporting our beautiful Christmas tree to our secret photoshoot location.

THE NOURISH TEAM WERE KEPT BUSY THIS QUARTER AS WE PUT TOGETHER OUR SPECIAL EDITION,

FESTIVE FEASTS

Always get coffee before a roadtrip. We loved our trip in the beautiful Volkswagen Tiguan.

Highly recommend a stay at the amazing Plantation House, just gorgeous!

To go in the draw simply sign up to our Free Friday recipe at www.nourishmagazine.co.nz/freefriday/ before 18 October.

VILAGRADS The Nooyen family are very excited to announce they will be reopening in October, starting with their famous Sunday Lunches kicking off on 11 October. Join the family and enjoy a delicious Mediterranean buffet of locally produced and grown food, award winning wines and entertainment for the whole family, including bouncy castles and live music. Book today at www.vilagradwines.co.nz or call the winery on 07 825 2893.

The family would like to thank the community for the amazing support received during this time!

+ Silver Fern Farms vouchers are valid at selected New World, Pak N Save or Countdown supermarkets nationwide.

OOPS! We know you love our recipes and this became very evident when we made a small mistake in the winter edition. I say small mistake, we put the last line of the Lemon Honey Ginger Crumb Cheese Cake on the bottom of the recipe above: Honey Cakes with Peanut Butter Frosting. One small but crucial line! The whole team would like to apologise, and if you are in doubt, the correct versions of both recipes are on our website. www.nourishmagazine.co.nz

Admiring the view in Raglan; the beach doesn’t look too bad either... #volkswagenpassat

GET THE INSIDE SCOOP FOLLOW US ON INSTAGRAM

Issue no. 21, Spring 2015

CELEBRATION

CAKES

Styling up a storm for our kiwiana christmas spread. Vicki’s green thumb came in handy.

OUR DAILY

bread PEAS

PLEASE

TAG & WIN! Tag us in on your photos of you reading Nourish or the delicious dishes you create from Nourish recipes and you could win a years subscription. @nourishmagazine 1 SUBSCRIPTION UP FOR GRABS EVERY MONTH!

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

WAIKATO, NZ

TWO BIRDS EATERY | 44 Clyde Street, Hamilton 3216 | 07 856 8508 | www.twobirdseatery.co.nz page 4 www.nourishmagazine.co.nz

page 5 www.nourishmagazine.co.nz

twobirdseaterynz


Spring at the

Waikato Farmers’ Markets Fresh, local and seasonal

NEWS Spring means we’ll all start wanting to eat more fresh salads, and the market is teaming with tomatoes, cucumber and micro greens from Plain View gardens, while Ian the lettuce man has an abundance of sweet and juicy lettuces and herbs.

The warmer days also mean Prinz’s delicate oyster mushrooms will start to pop up. Try them simply sautéed in a little butter and some of Cato’s beautiful garlic served on a piece of fresh sourdough (from Volare or Bella Pane).

CONGRATULATIONS Jersey Girl Organics was recently joint winners of the NZ Farmers Markets “Creamiest Produce from the Dairy”. Their herd of Jersey cows makes for creamy goodness you remember from your childhood!

Southern Fresh have you sorted with their cute baby carrots (the kids’ favourite), fennel and rocket.  Fingers crossed for some sunshine and we will see an early start to berry season with local strawberries and blueberries.  And what is spring without delicious crisp local asparagus?

Waikato News OPENINGS

AWARDS

Volare’s new site in Garden Place is due to open in October, as is the new Pumice on Church Road.

Congratulations to Rouge and The Herbal Dispensary who both came out on top at the recent Waipa Business Awards. Rouge took out the Excellence in Sustainability for the second year in a row along with the Excellence in Community Contribution, while owner Phil won Emerging Business Leader. The Herbal Dispensary in Raglan won the Excellence in (small) Business award and were finalists in the Customer Choice Award and Employee of the Year award.

Labour weekend sees Wharf St Kitchen opening in the old Marlin Bar site in Raglan. Owner Helen Rowling says, “Expect thick pieces of steak, pearly fleshed fish and an ever changing specials list to throw in unexpected pleasures.” Head chef Lerryn Hawken is, according to Helen, “a talented and very experienced leader in modern cuisine” and we are assured “that this iconic location is going forward in good hands”. www.thewharfkitchenbar.co.nz DOMAINE AT ST ANDREWS You can now enjoy great food and a cup of coffee at St Andrews Golf Course with Jeff and the team from Domaine who are now in charge of the cafe. This majestic spot makes for the perfect Sunday brunch spot, a venue for meetings or your next function.

www.domaine.co.nz

BBQ SEASON Labour weekend heralds the start of BBQ season, and our local Farmers’ Market butchers (Soggy Bottom, Wholly Cow and The Organic Butcher) have you sorted from sausages to spring lamb.

CAMBRIDGE MARKET Have you been to the Cambridge market? Set under the beautiful oaks, it’s the perfect place to meet friends for a relaxing spring morning. Enjoy a cup of Fair Trade locally roasted coffee from Espresso 2 Go, or perhaps a donut from Mamas Donuts. And don’t forget to pick up your weekend provisions from free range eggs to fresh bread.

Local food from local producers

TINO REKA TE KAI MATARIKI DISH CHALLENGE WINNERS

Sweetree’s Kirikiroa Honey recently won silver at the Bee Keepers association awards. This honey is made from apiaries dotted around HCC sites like the Hamilton Zoo and Gardens.

Waikato Food Inc’s inaugural Matariki dish challenge was a huge success with 12 eateries in the Waikato competing for top honours. Andrew Clarke from Victoria Street Bistro in Hamilton took out the top honour and the magnificent Marti Wong trophy with his Titi – The Sooty Shearwater, an open ravioli of mutton bird, puha and a kumara puree, Raglan oyster mushrooms, crispy chicken skin, smoked butter and harakeke (flaxseed) beurre noisette. River Kitchen took out the People’s Choice award with their Papatuanuku polenta and sausages which used Good George Amber ale, Meyer smoked gouda, wild mushrooms, kawakawa and black garlic.

www.waikatofoodinc.com To find out more about the Waikato Farmers’ Market follow them on Facebook or check out their website www.waikatofarmersmarkets.co.nz Market Manager: 021 685 719

FRESH LOCAL PROD UCTS 2 GREAT MA RKETS 2

HAMILTON SUNDAY 8AM-12PM TE RAPA RACECOURSE page 6 www.nourishmagazine.co.nz

Visit our store and see how we roll! Cnr Duke and Greenwood Streets, Frankton, Hamilton STORE HOURS 7am - 1pm | Thursday | Friday | Saturday You can also find us at the Cambridge Market every Saturday and Tamahere every third Saturday. Check our website for more details.

Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience! CAMBRIDGE SATURDAY 8AM-12PM Victoria Square

NOURISH | news

CREATIVE MARKET SUNDAY 8AM-12PM TE RAPA RACECOURSE page 7 www.nourishmagazine.co.nz


NOURISH | recipes

MERINGUES

2 egg whites

LAYERED VANILLA FRANGELICO SPONGE This vanilla infused sponge is beautiful and will please nearly everyone as it’s decadent but not too rich. The sponge can be made ahead of time and frozen. The meringues can also be made in advance and stored in an airtight container, making the process easier. I have suggested 75ml of Frangelico liqueur for the assembly, any more and the young ones may not like it.

⅔ cup caster sugar ½ vanilla bean 1 tsp Frangelico liqueur These can be made ahead of time and stored in an airtight container. In a small bowl, place the egg whites, caster sugar, vanilla seeds and Frangelico liqueur. Beat for 15 minutes until stiff, smooth and glossy. Pipe small stars onto a baking tray lined with baking paper. Bake low and slow, 100°C for an hour. When cooked, turn the oven off and leave them to cool down for 20 minutes with the oven door closed. After 20 minutes, open the door slightly and leave for another 30 minutes. This will prevent cracking.

300g Tatua mascarpone 225ml cream half a vanilla bean 1 tsp Frangelico liqueur

VANILLA SPONGE

2 tbsp caster sugar

1 vanilla bean

For the assembly

⅔ cup caster sugar (170g)

75ml Frangelico liquer

4 eggs (size 7)

meringues (crush half of them)

⅔ cup self-raising flour (100g) ½ cup cornflour (60g) Make up a vanilla sugar by scraping out the seeds of the vanilla bean and processing it with the caster sugar (in a food processor). Set aside. Measure out the flour and cornflour and sift into a bowl. Set aside.

In a small bowl put the mascarpone, cream, seeds of the vanilla bean, Frangelico liqueur and caster sugar, beat until thick. It needs to be thick enough to hold its shape when you spread it. Assembling the cake

Line 2x 23cm round sponge tins with baking paper, set aside.

Cut each sponge in half, horizontally, so you have four separate layers.

In a large bowl, beat the eggs until well combined, about a minute.

Put the cake together on the serving platter you intend to use, as you can't easily transfer this cake once it's complete.

Continue beating the eggs while gradually adding the caster sugar, about a dessert spoon at a time, until all the sugar has been beaten in.

Place the first layer of sponge on the serving platter and sprinkle with Frangelico liqueur, about 1 tablespoon.

This process should take 2–3 minutes. Continue beating for 10 minutes (important) until the eggs are super thick and light in colour. In very small amounts (about 1 dessert spoon at a time), fold the flour/cornflour into the egg mixture. do this by sifting 1 dessert spoon of the flour mix over the entire surface area of the egg mixture, then fold in the flour using a large spatula. This process takes about 4 minutes. It's tempting to fold more flour in at a time, but you run the risk of having a lumpy sponge. Bake in an oven at 170°C for about 18–20 minutes. RECIPES MEGAN MULDOWNEY | PHOTOGRAPHY TRACIE HEASMAN

MASCARPONE FILLING

Now smear a layer of mascarpone mixture over the surface of the cake, sprinkle some crushed meringue on top of this and place the second layer of sponge on top. Repeat this process for the next two layers, finishing off with a final layer of sponge. Now using a palate knife, cover the entire cake with the remaining mascarpone mix. Then press crushed meringue onto the sides of the cake. When that is done, sprinkle a final layer of crushed meringue on top. Decorate the top with the remaining whole meringues. Brush off all the excess crushed meringue that has dropped onto the serving platter and enjoy.

This cake needs to be stored in the refrigerator and will last a When you take the sponges out of the oven, run a knife around few days. the edge to release the sponge from the sides. page 9 www.nourishmagazine.co.nz


Hosting the perfect party

WORDS VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN

In a previous life I was a caterer and spent a lot of time helping people plan functions from small corporate lunches to family celebrations and weddings. One of the biggest pieces of advice I can give anyone is not to forget the big picture. Remember it is the occasion and the celebration that is important, so relax and enjoy it. To help you heed this advice, I have enlisted some experts for their advice and put together a few great tips and advice for you to consider.

SET THE SCENE

LET THEM EAT CAKE

It is very easy to create a theme these days with companies like Pixie Party Supplies, who can supply you with anything from giant balloons to bunting. Jenny from Pixie Party Supplies stocks a range of eco tableware as well as some very fancy disposable plates, cute food boxes, popcorn cones and more.

What party is complete without a cake? Connie from Cake My Day in Tauranga says, “The trend for cakes this wedding season appears to be naked cakes, they look stunning and very natural, but you can’t beat the traditional glamour of a beautiful looking wedding cake.”

Jenny says sites like Pinterest can be a great source of inspiration. Search uses of coloured bakers twine and discover how it can be used to great effect from decorating a gift to tying a spoon or label to serviettes.

SAVE YOUR JARS Place tea lights in jars scattered around the garden or lining a path. Light them at dusk and when it is dark all your guests will see is the twinkle of lights.

Connie says the more information you can give your cake maker the better. This includes how many people the cake needs to feed and how far the cake will have to travel to the venue. The last thing you want is for your gorgeous cake to melt in the back of the car on a long drive in the middle of summer. A lovely touch Connie offers is sending clients a picture of the cake before the event. With a million things to think about this is sure to help clients have one less thing to worry about.

ORGANISATION It sounds obvious but making a checklist early on will help you make sure you don’t forget anything, and also makes tasks like creating a budget easier. Once you have created your list, prioritise these and work out a timeline.

BUDGET

SWEET ENDINGS

Every caterer has the same complaint: people coming to them with an arbitrary budget for food, e.g., $500. Work out how many people you are inviting then how much it will cost per person for the food. Be realistic! $500 may be adequate if feeding 10 people a sit down dinner but not 100. If you went out to dinner, what would it cost you?

Wow your guests with a gorgeous handmade chocolate. Sara at The Confectionery Collection can design stunning chocolates with custom flavours and colours. These make beautiful treats on the table or as thoughtful gifts for your guests to take away.

If you want to invite 100 people but can’t stretch the budget to at least $50pp ($5000), consider holding the party outside a mealtime e.g., afternoon tea or supper.

GET CREATIVE Continuous finger food instead of a sit down meal can save you money. As your guests don’t have to all sit down, it means you can get away with a smaller venue and there is no need for plates and cutlery which can all add to the cost. Another alternative is to call in someone like Mizzoni. They’ll come with their wood-fired pizza oven and cook dinner while providing a little theatre. I’ve used them for a gorgeous garden wedding and while they took care of the pizza, we created an array of salads to complete the meal.

BOOK A RESTAURANT Adrian from The District Eatery in Hamilton says a lot of people overlook restaurants as a venue and points out they are a great no fuss option as you can sit back and relax knowing a qualified and experienced team have it all in hand. Plus you can try them out before your event.

LASTING MEMORIES Finally, when all the confetti has been swept away and the last of the cake has been eaten all you will have of the event is hopefully fond memories and some great photos. My number one piece of advice is to invest in a professional photographer, and not just for weddings. If it is Mum and Dad’s 50th wedding anniversary think, when will be the next time you will have all the family together dressed in their finest? You want good photos of them all. Find someone you get on well with and like their style. Brief them on what you want but don’t get too caught up on lists. A good photographer can capture the candid and formal moments and these will be treasured for years to come.


CHEERS

A Touch of Hedonism

If serving alcohol make sure you serve food! At weddings there is often a long gap between the ceremony and the meal, some people try to trim the budget by not serving nibbles during this stage. This is a big mistake! Without food people will drink more, and alcohol is more expensive than food. Plus the last thing you want is drunk guests before dinner is even served! Keep it simple with your wine choices: bubbles, one white and one red. You will never please everyone’s tastes so go for the middle ground. If you buy your wine by the case many places will let you return undamaged, unopened cases. Seek some advice from the experts like Henry and the team at Primo Vino in Hamilton. Be a good host and remember to provide non alcoholic options. These don’t have to be boring either! Alex from Wonder Horse in Hamilton created this delicious non alcoholic cocktail for our summer edition and this is a great example of a delicious, pretty non alcoholic option.

Over the northern winter I had the pleasure to get a glimpse of the wine world in Europe. Three countries in three weeks, all with stories to tell that have relevance to our part of the planet.

RASPBERRY & ROSE FIZZ 30ml lemon juice 20ml cranberry juice 20ml Aroha rosehip cordial spoonful of raspberry jam 8 drops of rosewater dash of egg white (optional) soda water Add all ingredients to shaker except soda water. If you are opting to use the egg white add this last. 1 egg white should make 2–3 drinks.

LINKS www.mizzoni.co.nz www.thedistrict.co.nz www.pixiepartysupplies.co.nz www.cakemyday.co.nz www.theconfectionerycollection.co.nz

Shake vigorously without ice for 10 seconds, fill shaker with ice and shake hard again for 5 seconds. Strain into a wine glass or over ice in a tall glass. Add about 50–60 ml of soda to the empty shaker, swill around and pour on top of your drink. The result should be a silky smooth, fruity fizz. On a hot day you can’t have too much water on offer. Make it more exciting with flavoured ice cubes, using berries, citrus or edible flowers.

Netherlands, the wine lessons: New Zealand Pinot Noir is regarded as exceptional value for money and of extremely high quality, a pity about the screw caps. Cork is still very much in vogue in Europe. Interesting that the vast majority of the Pinot Noirs sold in the Netherlands come out of Marlborough; there was very little from the other major growing areas. Of course our Sauvignon Blanc is king but Pinot Noir is making a big name for itself. Veuve Cliquot & Moet are the darlings of the grocery trade, which is why most other retailers won't have a bar of them. Moet Hennessy, the parent company, must have a very global plan in place. Its success or failure will be worth watching. Luxury and discounting, I think, should be mutually exclusive concepts. Paris was very interesting. On the wine front it reinforced the presence and continued strength of Bordeaux (Cabernets, Merlot, Malbec and blends) as a wine growing region. We might think Pinot Noir or the wines of the Rhone (Shiraz, Grenache etc; straight or blended) are the biggest on the world stage. They are big, the only thing that we don't seem to realise is how important the wines of Bordeaux still are. In New Zealand the Bordeaux grape varieties take a back seat to Pinot Noir and Shiraz. In Europe the wines of Bordeaux have not lost their lustre. They are regarded very highly and sell extremely well.

Spring Launch Experience the new Spring Menu at the award winning Bracu Restaurant.

On our first day in London we went for a short walk, popped into a wine shop and said who we were. The young assistant got on his computer and printed out a map. I was told to check this place out, it was firmly circled. Many days later we got there and Wow. Wow. Wow. Hedonism Wines 3 -7 Davies Street, Mayfair. A place of wonder. A wine lovers Mecca. I was taken on a tour by a brilliant assistant. We started talking and before long it was all wine speak (BS or otherwise). Genuine people in the most brilliant wine environment: down to earth, engaging and knowledgeable. My wife and son saw the writing on the wall and politely left me to it. Two plus hours later I was left in wonderment. From the Penfolds collection which included a full vertical of Penfolds Grange plus a selection of other extremely rare wines and fifteen magnum cases, retailing at 600,000 pounds. The verticals of Chateau Yquem; selection of large format bottles, 1.5 litre, 3 litre and beyond of some of the world’s greatest wines. First growths, Chateau Petrus, Torbreck, The Laird, Clarendon Hills Astralis and many, many more, all on beautifully presented racks. These were all full of the real thing, not a fake blank presentation bottle in sight (that would have been an insult in this place). There were rarities from Pinot Noirs of DRC, the 1811 Chateau Yquem selling for 95,000 pounds, Screaming Eagle, the vintage Champagnes from all of the great houses. Their Enomatic wine tasting system at 50 pounds per sample lets you try some of the world's very best wines. The racks of spirits, the wine glasses seemingly floating upside down from the ceiling, bottles held up by grape vines or other artistic fixtures: this place really is something else. Little wonder they have been awarded Drinks Retailing Awards 2015 winner. Too late, I've just checked the Hedonism Website. If you were tempted to buy the Chateau Yquem 1811 it is now 98,700 pounds. 100/100 by Robert Parker, only two bottles available. A steal! Check it out www.hedonism.co.uk

page 12 www.nourishmagazine.co.nz

Henry Jacobs | primovino.co.nz

Bracu.co.nz | 09 236 1030 reservations@bracu.co.nz 49 Main Road, Bombay


Spring Salads

BROCCOLI, COURGETTE SPAGHETTI This can be a main meal with real spaghetti, but because I love it so much, I have transformed it into a salad.

RECIPES MEGAN PRISCOTT | PHOTOGRAPHY TRACIE HEASMAN

Salads are one of our signatures at Red Kitchen. The good ole kiwi man is often put off by the word salad, associating it with ‘rabbit food’. Well, in 2015 my friends, this could not be further from the truth. They can be hot or cold. They can be a delicious, nutritious, a side or a meal themselves. Lucky rabbits, I say!!

2 large courgettes (not marrows) ½ cup olive oil 1 head broccoli 6 cloves garlic, crushed pinch dried chilli 1 cup vegetable stock

We make this salad daily at Red Kitchen on a bed of rice noodles. It is fresh and versatile using veges from the garden and you can sprout your own organic mung beans in three days.

5 slices ciabatta Cut the broccoli into small florets and the broccoli stalks into thin strips Put the courgettes through the spiraliser or julienne, leave raw.

Add the vegetable stock, cook a further minute till the liquid is a little reduced, but the broccoli still has a crunch. Stir through the raw courgette. Take the crust off the ciabatta and break the bread into little pieces, put into a bowl and mix well with the remaining olive oil, garlic and salt (I add 2 mushed anchovies to this mixture).

¼ cup sweet chilli sauce 2 gloves garlic 1 tbsp fish sauce 1 tsp sesame oil 2 limes, zest and juice 2 tbsp kecap manis

Just before serving, mix the crumb through the courgette, add shaved parmesan and tip into your favourite serving dish.

CHILLI, LIME PEANUT TOPPING

1kg asparagus 1 large avocado, peeled and cut in cubes cherry tomatoes, assortment of what’s available 8 small artichoke hearts 2 small cos, chopped approx. 2cm Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half. Mix asparagus, tomato, cos and artichokes together and put into your favourite serving dish, add avocado on top. Serve with chipotle mayonnaise on the side Spring Salad & Chipotle Mayonnaise

DRESSING

Place all the ingredients in a processor and process until smooth and combined (I use a mini prep) or put in a jar, screw the lid on tight and shake well.

SPRING SALAD WITH A CHIPOTLE MAYONNAISE

Asian Salad & Chilli Lime Peanut topping

1 grated carrot ½ cup mung beans 3 tbsp toasted sesame seeds 1 cup finely shredded cabbage, green and red coriander mint

Put in a roasting dish and bake in the oven till crispy, salty and golden.

Notes: This salad can be made into a meal using real pasta, try Orrechiette and serve the parmesan on the side.

page 14 www.nourishmagazine.co.nz

Keep the blender moving and very slowly and consistently add the oil.

ASIAN SALAD WITH CHILLI LIME PEANUT TOPPING

Add a quarter of a cup of olive oil to a large fry pan and gently fry half the garlic, plus chilli and broccoli for approx. 3 minutes.

Broccoli, Courgette Spaghetti

In a food processor or blender add the egg yolks, paprika, boiling water and chipotle.

Note: Serve this with and chicken skewers cooked on the BBQ, or a fillet of beef cooked whole, and crusty bread, nothing else is needed, maybe a Sauvignon! CHIPOTLE MAYONNAISE

2 egg yolks 1¼ cups macadamia oil 1 tsp smoked paprika 1 tsp chipotle peppers (I use La Morena tinned, or La Boca Loca dried) ½ tsp salt 2 tbsp boiling water

1 cup chopped peanuts ¼ tsp salt pinch dried chilli 2 tbsp brown sugar 2 limes, zest and juice Add peanuts, chilli, salt and brown sugar to a fry pan and cook over a gentle heat till sugar is caramelised. Add the lime juice and zest to stop the sugar from over caramelising. Cool. These are ready to use VARIATIONS For a dinner option serve on top of rice or egg noodles and top with pan seared or BBQ chicken breast. Toss egg omelette and egg noodles through the salad and take to work in your beautiful glass lunchbox, it will be like eating a rainbow. Serve on a large platter with thinly seared beef fillet to feed a lunch crowd at the beach. It works a treat with Rose or Viognier. Add equal quantities of dressing and mayonnaise; serve the salad with a portion of BBQ’d salmon and a dollop of the creamy dressing. Leave the peanuts out of this one, but maybe finish with coriander micro greens. Layer it all up in a jar for your handbag, lunch on the run. Red Kitchen 51 Mahoe Street Te Awamutu www.redkitchen.co.nz

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NOURISH | feature

Mama’s...

are doing it for themselves If you are driving along Greenwood Street in Hamilton on a Saturday morning, you are likely to see the queue stretching out the doors of Mama’s Donuts. The “Mamas” behind this growing local phenomenon are Rachael Jaunay and Becs Cowley. This inspirational pair have 12 children between them and if this wasn’t inspiring enough, they have built a thriving business that epitomises work life balance. It all started nine years ago when a friend who had been making donuts and selling them at Church College moved to Australia. “So we saw a great opportunity,” comments Rachael. An old American donut recipe was dug up and on the first day she made 56 donuts which sold in just 10 minutes. Becs came on board to help and they got up to making 500 donuts which would sell out in less than an hour. That was 2006, the recipe has been adapted several times and the business has steadily grown. A caravan was bought for events and markets and then in 2012 they opened their shop. “That was a big step,” says Rachael. “People said it was risky, but we didn’t think it was as we knew the demand was there.” And they were right, as the business has gone from strength to strength. Humble but proud of what they have achieved in nine years, both Rach and Becs love what they have created with Mama’s. What started with a way to earn a little pocket money has turned into a business in its own right, and these Mamas aren’t finished yet! Their next goal is to licence Mama’s donuts, so you could soon be able to get a Mama’s Donut anywhere in the country. The pair love that they have inspired others around them, especially

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65 SLOANE STREET REAR EMPIRE THEATRE TE AWAMUTU


mums to start their own businesses. They have created a business that allows them to be great mums and role models but also part of the community in a positive way. During school holidays you will find kids clad in hair nets having just as much fun decorating their donuts as they do eating them at the end. Mama’s also offers schools and community groups a great fundraising opportunity. While the original glazed donut is still among the most popular, the combination of flavours and filled donuts are what gets everyone talking, think maple walnut, the popular banoffee, salted caramel, feijoa, blueberry and custard, choc nut… Both Rachael and Becs love engaging with their customers, and when it comes to new flavour ideas everyone is eager to come up with suggestions, and these are often trialled with the flavour of the week. Open only Thursday, Friday and Saturday, the business fits in with their busy family lives. “Donuts chose us,” says Becs. “And we seized the opportunity,” adds Rach. Mama’s Donuts Corner of Greenwood and Duke St, Hamilton Open Thurs-Sat 7am -1pm or find the Caravan at Temple View Friday: 2pm - 5.30pm and Sat: 9am - 1pm or until sold out.

WHAT PEOPLE ARE SAYING.. “WENT TO THE MORRINSVILLE A&P SHOW ESPECIALLY FOR THESE! FLUFFIEST, LIGHTEST BEST TASTING DONUTS EVER! IF YOU HAVEN'T TRIED THESE YOU ARE MISSING OUT!” “WE TRAVELLED ALL THE WAY FROM AUCKLAND JUST TO COME GET MAMAS DONUTS...WELL WORTH THE ROAD TRIP.”

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“BEST DONUTS EVER. FAVOURITES: ORIGINAL GLAZED, WHITE CHOC RASPBERRY AND SALTED CARAMEL.”

festive feasts

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Sustainable Backyard WORDS | TERESA PARRY

Stop for breakfast through to afternoon tea at Café Botannix, serving only the best in fresh, seasonal produce.

Scones and muffins baked fresh daily Try our award winning Organic House Roast Coffee Donning the gumboots at the end of winter can take serious willpower, but getting into the garden now will reap rewards with spring burst arriving. Hamilton Gardens’ gardener Teresa Parry shares her experiences from the Gardens’ unique Sustainable Backyard Garden. The occasional frosty morning and sodden earth shouldn’t keep you from the garden at this time of year. Just remember your woolly socks!

will be near the longest day of the year in December. While garlic is very easy care, a little dose of worm juice can help with reducing rust and generally enriching the soil.

The Sustainable Backyard is slowly emerging from winter, so I’m focusing on mulching, composting and pruning in preparation for the activity of spring. This is a really important preparation phase of the garden, and although it doesn’t sound exciting, it prepares the soil for a bounty of vegetables and flowers during summer.

Shaping and pruning your feijoa trees before spring will reduce their bulk and height and ensure growth on this year’s new wood. Keep in mind that there should be enough space between the limbs for a bird to fly through — this allows the right amount of light and space for a bumper crop. This also applies to pruning your rhododendrons.

It’s also the perfect time to focus on the three Ds. Take time to wander through your garden and remove anything that is dead, damaged or diseased to allow for new growth. Some crops need longer to germinate, and I’m planning ahead for my summer crop rotation. I’ve dusted off my seedling trays and have sown capsicum and chilli seeds, which take a little extra time. They are currently germinating in the hot house, and I’ll be sowing my lettuce and tomatoes soon. For advice on crop rotation, I have used a great book from Waikato Environment Centre called “How to grow your own food”. Locally written, it guides you through setting up a garden, natural plant pest control and companion planting. As a good rule of thumb, the best time of year to plant your garlic is near the shortest day of the year. I planted in June and already the Gardens’ garlic has 10cm of growth poking through. Harvest

The Sustainable Backyard demonstrates how a typical suburban backyard can be transformed into a productive, edible garden that provides a continuous supply of organic fruit and vegetables. Visitors can see how vertical space can be used, recycling of nutrients, effective crop rotation and how animals — bees, chickens, worms and insects — are a key part of the garden. At this time of year the chickens have just come on the lay and have finished moulting. Throughout the year we put frizzle chickens Margareta and Chickpea to work as ‘chicken tractors’. In spring their coop is moved from a concrete pad onto pre-formed garden beds which have recently been harvested or have had green manure crops cut down. The chickens turn the soil over which aids decomposition, fertilisation and nitrogen fixing. During the day the chickens are free-range and can be found happily dust bathing

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under the trees. The bee hives above the garden are also being spring cleaned, and I am waxing the frames in preparation for swarming season which is generally in October. We have one strong hive and are hopeful to collect another swarm for this season. Teresa Parry is a qualified horticulturist and has been with Hamilton Gardens since 2005. She joined the team as a de-header in the Rogers Rose Garden and has since worked in all of the gardens. She is now responsible for the Sustainable Backyard and Tropical Garden. Find out more about Hamilton Gardens: www.hamiltongardens.co.nz or www.facebook.com/hamiltongardensNZ

POP INTO PALMERS PLANET IN ROTOTUNA THIS SPRING... to stock up on all your gardening needs plus a lot more. For instance, try your hand at cheese making with the fabulous range of Mad Millie DIY cheese making kits. You can make an array of gourmet cheeses from feta to cheddar, halloumi to camembert as well as butter! There’s also kits for homemade sausages, cider, beer, yoghurt and sauerkraut. Palmers Planet St James, cnr Thomas & Horsham Downs Road, Rototuna. page 21 www.nourishmagazine.co.nz

Cnr Thomas & Horsham Downs Rd, Rototuna, Hamilton. Ph: 07 853 0600. Open Mon - Sun: 8.30am - 5.00pm. Café Botannix open from 8.30am. palmersplanet.co.nz facebook.com/palmersplanet


spring

HERBS

Stock investment

The change in season also means a change in our diet. In spring we start looking for lighter foods, increase our intake of raw foods and salads, while cutting back on the heavier slow cooked meals of winter. We might also change our exercise patterns and spend more time outdoors. Because of this herbs and our uses of them also have seasons. During spring we see an increase in requests for help with seasonal allergies, liver support and fatigue, and also for help with a general increase in energy and vitality. Here are some key herbs that we regularly use at The Herbal Dispensary during spring. ALLERGIES A herb we often use is Albizia lebbeck; it is traditionally used for respiratory conditions including asthma, eczema and hay fever. We use Albizia in combination with other herbs to reduce your body’s response to allergens in the environment and to support your immune system. LIVER SUPPORT The herb of choice is Silybum marianum, commonly known as milk thistle. Milk thistle is originally from the Mediterranean; it is now naturalised in New Zealand and grows along roadsides and wasteland. Historically the leaves and stems were eaten as a vegetable for a spring tonic.

FATIGUE Withania somnifera, also called ashwaganda and Indian ginseng, is one of our most prescribed herbs, reflecting the need for support with the busy lifestyles that many of us lead. It is a very safe herb that is useful to help people convalescing to increase energy levels and stamina, and is also good for people that are “stressed out”. Withania is an iron rich tonic which is helpful for children that are “failing to thrive” and are often sick. It can also be used by athletes, the elderly and also during pregnancy. So this spring if you have health issues that limit your lifestyle year after year, come and see us and change the pattern! Before using any herbal medicine please consult with a qualified medical herbalist.

by Bronwyn Lowe of The Herbal Dispensary

Today it is the seeds that are used in herbal medicine. Milk thistle is used with anyone that has compromised liver function as it has a protective action on the liver. It also supports poor digestion due to its bitter action and is often included in popular ‘detox’ formulations and products.

A great chicken stock is the secret ingredient of restaurant food and is the foundation for many of our dishes at The Falls Retreat. Home cooks often ask me if there is a store bought version comparable to a homemade one that I can recommend. Unfortunately, the simple answer to this is no — there is absolutely no comparison in terms of flavour and health benefits of a homemade, nutrient dense chicken stock which is also created for a fraction of the price. In a society where time is of the essence and where we commonly eat boneless, skinless, plastic-wrapped meat from

CHICKEN STOCK

Jo Gallagher & Dawn Hansen

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The easiest way to start making a stock is by using chicken carcasses left over from your next roast chicken dinner. Have it simmering away while you tend to another meal or even on a Saturday morning while you are at home. Stock can then be chilled for 3 days or frozen for up to 3 months.

2 thyme sprigs 8 parsley sprigs, including long stems bay leaf

Makes 6 cups

Lisa & Jimi Walsh

the supermarket, I am aware that the idea of sourcing bones and making your own stock can be a little intimidating. But when it comes down to it, making stock is actually quite simple and you certainly don't need to be an experienced chef to do it, you just need to invest a little time.

ACTIVE TIME: 10 min | TOTAL TIME: 2¼ hr

4 litres of water

2 chicken carcasses left over from roast chicken, any herbs in cavities discarded 1 onion, quartered 2 celery stalks, chopped 1 large carrot, chopped 1 head of garlic, halved crosswise ¼ teaspoon black peppercorns

Bring all ingredients to a boil in an 8 litre stockpot. Reduce heat and simmer, skimming foam occasionally, for 2 hours. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

Opens Nov 19 @ 5.30pm - Dec 13

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

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

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your daily bread RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN

Pimp your Garlic Bread

Everyone loves garlic bread! This impressive version is great for BBQs and parties. 1 loaf of bread* Garlic butter**

Cut the bread on a diagonal without slicing all the way through. Repeat in the other direction. Now get your hands dirty by massaging the soft garlic butter into all the cracks. Wrap in tin foil and bake at 180°C for 20–25 minutes.

Remember the days when a loaf of bread only lasted a day or two before it was stale? This was before we had even heard of such things as gluten intolerance. Don’t get me wrong, I don’t deny that coeliac disease is not real and serious and people affected by it should avoid bread of all shapes and sizes. My question is with the growing number of people who claim gluten disagrees with them and almost always immediately cut bread out of their diets. Bread is a good example of our modern diets. It was once a staple, made by hand from three or four wholesome ingredients but is now a highly processed commodity that has at least 10 ingredients, including things like emulsifiers and acidity regulators. Perhaps bread is not the villain. Could it be a symptom of a bigger problem? Ryan Simmons from Volare says mass produced breads use emulsifiers to make the final product as light and fluffy as possible. These are added in chemical form, reducing the time to produce a loaf of bread to as little as one and a half hours from mixing the dough to putting it in the oven. “With such short fermentation times,” Ryan says, “something has to suffer.” Breads made by Ryan and his team at Volare are all fermented twice and this process in itself takes from four to 24 hours. “Volare use no additives, preservatives or emulsifiers in any of our products,” says Ryan, “and our most basic sourdough only has flour, water and salt.” Ryan points out that whether you are using a natural (sourdough starter, for instance) or commercial yeast, all yeast raised breads need to go through a fermentation process. “This is the stage where flavour and texture come from. A mass producing commercial bakery will skip the main bulk fermentation stage to save time, but dough must

go through this process to produce natural oxidants and enzymes to help make it stronger and more extensible.” For Ryan the simplicity of bread, both in the eating and baking, is what he loves. “You can make a product with so much depth and character using only three ingredients — flour, water and salt. And then using those same ingredients but changing something as simple as temperature, you create a completely different product.” So I urge you to fall back in love with bread. Not that cheap and nasty white loaf the supermarkets think they can entice you in with, but good quality, hand crafted bread made the old fashioned way with just a few simple ingredients and time and skill. Invest in good quality bread and revel in what you can do with it the next day if you have any left over. Turn your old bread into bread crumbs for coating fish or chicken or to add in when making meatballs, meatloaf or burger patties. Breadcrumbs feature in several traditional English puddings from treacle tart to summer pudding. Heat some butter or oil in a pan, add cubed stale bread and fry until golden for beautiful croutons which you can add to salads or top soups with. Get creative with flavours by adding herbs and spices when frying.

Serve immediately.

TRY THESE VARIATIONS Hey pesto! – Mix a quarter of a cup of pesto in with the garlic butter. Get cheesy – place slices of mozzarella into the cracks. * We used Volare’s San Francisco Sourdough ** Make your garlic butter according to your own taste. I’m a garlic fiend and would mix 4–5 gloves of crushed garlic into 200g of soft butter along with a generous handful of chopped parsley.

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Whisky and Chocolate

Bread and Butter Pudding Loaf of fruit bread (we love Volare’s spiced fruit loaf) 4 eggs 1 cup milk 1 cup cream ¼– ½ cup whisky

150g dark chocolate, chopped ½ cup brown sugar 1 tsp vanilla extract butter ½ tsp cinnamon 1 tbsp sugar

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Slice and lightly butter the bread and cut into triangle quarters. Grease an ovenproof dish (approx. 20cm x 30cm) and layer a third of the bread, sprinkle this with half the chocolate, then another layer of bread, remaining chocolate and then finally with the last third of bread.

POTATO & GARLIC MASH RUSTIC RATATOUILLE SUMMER SLAW BELGIAN CHOCOLATE MOLTEN CAKES SERVES 6

Whisk the eggs, milk, cream, brown sugar, whisky and vanilla together and pour over the bread ensuring everything is covered. Allow to sit for 15 minutes. Mix the cinnamon and sugar together and sprinkle on top. Bake at 180°C for 25 minutes. You want the top to be golden and brown but the pudding to still have a bit of a wobble. *any type of bread will work for this pudding from a rich brioche, croissants or a plain white.

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5 PEA PUREE WITH PROSCIUTTO

1 HUMMUS WITH MOROCCAN LAMB AND PINE NUTS

4 ROAST BEEF, BLUE CHEESE AND WILD COUNTRY MARMALADE

Crostini 5 ways with

THINLY SLICE DAY OLD BREAD AND BRUSH WITH A LITTLE OLIVE OIL.

PLACE ON AN OVEN TRAY AND BAKE AT A LOW TEMPERATURE UNTIL CRISPY. STORE IN AN AIRTIGHT CONTAINER READY TO BE TOPPED WITH ANY NUMBER OF FLAVOUR COMBINATIONS.

2 3 CLASSIC TOMATO, BASIL AND PARMESAN WITH EXTRA VIRGIN OLIVE OIL

SAUTテ右D MUSHROOMS WITH FETA AND ROCKET


NOURISH | recipes

Give

pchance eas a PEA & HALLOUMI FRITTERS Serves 4 | Vegetarian These simple fritters are based on my favourite corn fritter recipe from our Nourish Cookbook.

2½ cups of peas ½ red onion 1 cup self-raising flour 2 eggs salt and pepper 200g halloumi, chopped fresh coriander and/or parsley oil Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain again. Place the onion, herbs and half the peas in the food processor and blitz. Add eggs, flour and seasoning and whizz till combined. Tip into a bowl and mix in remaining peas and chopped halloumi. Heat oil in a pan and cook fritters in batches over a medium heat until golden brown.

RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN page 31 www.nourishmagazine.co.nz


More peas please HAM HOCK AND PEA RISOTTO Serves 4 | Gluten Free This takes the popular flavours of pea and ham soup and reinvents it as the perfect spring dish. If you have excess ham stock simply freeze and use in soups or casseroles.

1 ham hock 2 celery stalks 3 onions 2 carrots leek (optional) bay leaf 1 cup Arborio rice 1–2 cup of fresh or frozen peas grated Parmesan Place the ham hock in a large (6–8 litre capacity) pot along with the bay leaf, roughly chopped celery, carrots, leek and two of the onions.* Cover with water and simmer on low for 4–5 hours. When the ham is falling off the bone and the liquid has reduced by half, take off the heat, remove the meat and strain off the stock. The stock can be refrigerated or frozen at this stage. To make the risotto; In a small pot reheat 4 cups (1 litre) of the ham stock. In another pan, over a low heat, sweat the onion in a little olive oil for 3–4 minutes then add the rice. Stir for 2 minutes till rice is well coated. Ladle at a time, add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often.

GREEN PEA RAVIOLI WITH CRÈME FRAICHE Serves 4 Making homemade ravioli becomes a whole lot easier when you have my simple cheat on hand. Keep a packet of wonton or dumpling wrappers in the freezer and you will always be able to whip up a batch of ravioli. You can pick up a packet of 100 dumpling or wonton wrappers for around $4 in the fridge at most Asian food stores. What you don’t use will keep for next time in the freezer.

2 cups fresh or frozen peas 1 shallot (or ¼ red onion) 1 clove garlic ½ cup dry white wine salt & pepper ¼ cup Parmesan 200g of Tatua crème fraiche 2 shallots (or ½ small brown onion) pancetta (optional) 24 dumpling wrappers Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain again. While the peas are cooling, finely chop the first shallot and garlic and carefully sauté with a little oil until soft and translucent. Turn up the head and add a dash of the white wine. Continue to cook until all the wine has evaporated. Mash the peas and add the cooked shallot and garlic along with the Parmesan. Season to taste with salt and pepper. Place a heaped teaspoon of filling in the middle of each dumpling wrapper. Brush the edges with a little water, then fold in half. Seal the edges tightly, ensuring all air is expelled. Bring a large pot of salted water to the boil and cook the ravioli in two batches.

When you have used three quarters of the stock, add the peas and shredded ham from the hock, stir through and continue adding the stock until rice is al dente. Remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.

While the water is coming to the boil, prepare the simple sauce by finely chopping the second lot of shallots. Heat a little oil in a pan and sauté the shallots, being careful not to brown. When soft and translucent, add the remaining wine and cook for 2 minutes. Stir in the crème fraiche.

*You can use the tops of celery, leeks, onion and carrot peel if you like, as stock is a great way to use your vegetable “scraps”

Add the cooked ravioli to the sauce and carefully ensure they are all well coated. Garnish with freshly chopped Italian parsley, crispy pancetta and grated Parmesan.

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Pea Nutrition TEXT KATE UNDERWOOD | PHOTOGRAPHY TRACIE HEASMAN

There is something rather mystical about popping open a fresh pea pod to uncover the gorgeous green pearls stacked neatly in a line. Or that euphoric sense of relief when you are scant on veges for dinner and discover a neglected bag of peas in the bottom of the freezer. With their vibrant green colour, unique fresh sweetness and ‘cute factor’, it’s not hard to see why children and adults of all ages love ‘em! PEA PUFFS Makes approx 24 | Vegetarian

1 cup peas, fresh or frozen 1 cup cottage cheese ½ onion 1 garlic clove ½ tsp chilli 1 tsp cumin 1 tsp garam masala fresh coriander, chopped salt 24 wonton or dumpling wrappers oil for deep frying

Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain and lightly mash. While the peas are cooling, finely chop the onion and garlic. Heat a little oil in a pan and sauté the onion and garlic along with the spices until soft and translucent. Add the peas, cottage cheese and fresh coriander. Season to taste. Place a heaped teaspoon full of the pea mixture on each dumpling wrapper, brush the edges with water and fold in half. Crimp the edges ensuring a tight seal and all the air is expelled. Heat the oil in a deep fryer or heavy based deep pan and fry the puffs until golden brown on both sides. Drain on paper towels. Season with a sprinkle of salt. Serve with natural yoghurt mixed with fresh coriander and/or mint and a little chilli sauce.

Packed full of vitamins, antioxidants and phytonutrients, peas are one of the most nutritious legume vegetables around and a deserving addition to your diet this season. Peas contain the B-vitamin folic acid, crucial for DNA synthesis and to ensure adequate cell growth. Around 100g (two thirds of a cup) of peas provide you with 16% of your daily folic acid needs — a vitamin critical for child-bearing women to reduce the risk of neural tube defects in unborn babies. Throughout all stages of life, maintaining strong bones is crucial, particularly to avoid the risk of developing early on-set osteoporosis. Thankfully peas provide a whopping 21% of your daily vitamin K requirements (per 100g), and with the help of vitamin B, they encourage bone mass building, keeping our bones healthy and strong as we age. The humble pea is perfect for helping bump up your fibre quota and getting that digestive system moving. Providing both soluble and insoluble fibre as well as protein, this unique combination improves bowel function, regulates the speed of digestion and ensures a steady release of blood sugars. Try nibbling on frozen peas as a fun and refreshing snack. You can avoid pea boredom by smashing, mashing or blitzing your peas whilst still ensuring you get almost 70% of your daily vitamin C needs. This powerful antioxidant helps fight against infectious disease and harmful free radicals in the body. A bright pea soup, smashed peas on grainy toast or a nutty pea pesto mixed through pasta will allow you to experience peas as the star of your meal; whilst obtaining their full antioxidant flavonoid benefits from carotenes, lutein and zea-xanthin, all thought to protect against lung and oral cancers. Not only do peas protect human health, they also offer friendly support for the environment. Their nitrogenfixing ability allows them to improve soil quality. With the help of bacteria they convert nitrogen from the air and deposit it back into the soil, so there is less need for fertiliser. Peas also require minimal moisture or irrigation to grow, so they are also highly sustainable! Tiny but mighty, often underrated and treated as an afterthought, these versatile little beauties offer a myriad of beneficial nutrients. So keep peas front of mind this spring, celebrate their worth and let them take rightful place on your family’s plate.

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NOURISH | info

How do you explain what you do as a naturopath?

TAKE FIVE NATUROPATH We asked Jenny Barker from the The Naturopathic Clinic to answer five quick questions so we can learn more about who and what a naturopath does.

As a naturopath I help people to get to the cause of their health issues. I spend time with my clients understanding the whole picture, gaining knowledge of all of the components that could be affecting their health. I carry out relevant testing, including pathology tests, hormone testing, urine testing and other testing, to give me a clearer picture of the causes and solutions that will benefit them. I work with my clients to create a unique treatment plan, ensuring we treat the cause of the illness, not just the symptoms, so that we can achieve long term results. I look at diet, nutrient deficiencies, infections, allergies, toxin levels, stress and other factors that could be affecting your health. A treatment plan is likely to be made up of a number of different aspects to work on. It may include taking supplements, detoxification protocols, dietary improvements, exercise programmes and stress management techniques. A big part of my role as a naturopath is as a coach and educator. I teach and advise clients what to do to improve their heath; however, they need to have the motivation to implement these changes; so you can see we really work together as a team to achieve better health for the client. How do you train to be a naturopath? Training to become a naturopath in New Zealand requires three years full time study which includes subjects such as medical sciences, nutrition sciences and clinical practice. I am also a member of the New Zealand Society of Naturopaths (NZSN), who are made up of naturopathic practitioners who have completed accredited courses and are fully qualified and trained to standards recognised by the New Zealand Qualifications Authority (NZQA). As a registered naturopath with NZSN, you must work within the Code of Ethics and Rules of Practice of the NZ Society of Naturopaths. Continuing education is also a requirement as a member of NZSN. What can’t a naturopath help with? That’s a hard question. So much about what we do as naturopaths is to prevent disease taking place by teaching people how to

lead a healthy lifestyle. I guess a naturopath can’t do the hard work for you — you have to make the dietary changes and do the exercise — but you also reap the benefits of feeling so much better and potentially preventing you from developing certain diseases that your genes may predispose you to. The latest research on epigenetics is showing that it is actually the lifestyle we lead that decides what genes are turned off and on in your body which determines what diseases we develop. So just because your parents developed a disease doesn’t mean you will develop it. What can a naturopath help with that many people would be surprised about? Injury pain management. Special clay packs can be applied externally to injured tissue to help draw out toxins from injuries to assist in healing and reduce pain. The clays we use are some of the highest grade clays in the world and can make a profound shift in your health. What are your top three health tips you would give people? HYDRATE – MOVE – RELAX HYDRATE – Ensure that you drink adequate water. The amount you should drink is calculated by multiplying your weight in kg by 30ml; e.g., a 70kg person should be drinking 70x30=2.1 litres of water per day. Adequate water helps improve energy, concentration, digestion and so much more. MOVE – Exercise, exercise, exercise. If we could put something in a pill that would be exceptional for good health it would be exercise. Exercise helps improve our feel good neurotransmitters, move toxins out of the body, relieve stress and so much more. RELAX – Chronic ongoing stress puts a big load on your health; take time to relax each day. Breathing into your belly for 10 minutes can help to reset your nervous system and shift you back to a relaxed state, decreasing the production of stress chemicals. The Naturopathic Clinic 3 Gilbert Court, Rototuna, Hamilton info@thenaturopathicclinic.co.nz

FOODIE HEAVEN HOME SHOW STYLE Learn from well-known local chefs in the Smeg Cooking Theatre

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Sample and buy tasty treats from throughout New Zealand in the Gourmet Food Pavilion

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DANTESFINEFOODS.CO.NZ


NOURISH | arts

LOCAL ART SCENE

CAFE In the last few months John has seen a massive spike in the popularity of his café, which he reckons is down to the vibe he’s created, but it turns out hipster barista and onsite coffee-roaster Che has unwittingly created a magical brew. By the time everyone makes the connection between being opened up to their truths and Che’s beans, there’s only enough for one more cup. Who gets it? Who needs it? Café is the final chapter in the intimate series (Hotel, Salon) created by the Site-specific Theatre Company.

PACIFICA PARADISE Jimi and Lisa Walsh have combined their creative skills and ideas to create Pacifica Paradise, an outdoor sculptural exhibition. Having both started their creative careers sculpting, with this exhibition they have revisited historical themes with a new approach. Based on inspiration from natural forms, they have created works in a variety of mediums.

When Tuesday October 27 to Friday October 30, 5pm & 7pm. Where: Dry Dock, Wharf St. Cost: $45 (*TEXT Earlybird $36).

Lisa is a national and international award winning glass artist who is passionate about New Zealand, its people, history and the stories that shape our country. Jimi’s work is inspired by his surrounding environment and concentrates on forms that reflect his affinity with the land.

HIRAETH

The exhibition opens at Garden Art Studio in Cambridge on Wednesday 2 September at 5.30pm and closes at the end of the month.

ART WAIKINO This Labour Weekend Falls Retreat is once again hosting the sculpture category of Art Waikino, which is in its 20th year this year. There will be a range of sculptures displayed throughout the beautiful setting that is Falls Retreat and Bistro, making it the perfect excuse to stop for lunch.

TAURANGA ARTS FESTIVAL HIGHLIGHTS Nearly 90 years ago in a market garden two families, one Māori and the other Chinese, became part of a romance that would uproot their lives over generations. Playwright Mei-Lin Te Puea Hansen has turned her family’s story into the award-winning The Mooncake and the Kūmara, a tale of love sprouting between rows of potatoes. Told in a rich mixture of English, Māori and Cantonese, the play takes its title from a Chinese delicacy — mooncakes are traditional fare during the important Mid-autumn Festival — and the Māori staple of kūmara. The Tauranga performance will also be in New Zealand sign language. When: Sunday October 25, 7pm. Where: Baycourt. Cost: $45 (*TEXT Earlybird $36).

TICKETS FOR ALL TAURANGA ARTS FESTIVAL SHOWS ARE AVAILABLE FROM BAYCOURT THEATRE IN TAURANGA AND TICKETEK.CO.NZ *TEXT EARLYBIRD PRICES AVAILABLE UNTIL OCTOBER 7

There’s not many shows where the cast treats audiences to a cake, but that’s exactly what happens at Hiraeth, a heart-warming play about the decline of rural Welsh traditions and identity. Afterwards audience members will be invited to try a Welsh cake (cage bach in Welsh), a traditional tea-time treat flavoured with spice and dried fruit and dusted with sugar — and claimed by no less a food god than Jamie Oliver to be better than scones! Te Puke: Wednesday October 28, 7pm. Where: Litt Park Theatre, Park Lane. Cost: $25 (*TEXT Earlybird $21). Tauranga: Thursday October 29, 7pm; Friday October 30, 6pm. Where: X-Space, Baycourt. Cost: Adults $45, students $25 (*TEXT Earlybird $36/$21).

CHEERS! Inspired by her visit to a French vineyard, choreographer Sacha Copland has created The Wine Project, which investigates that something magic and dangerous is created when we crush grapes and ferment the juice. The Wine Project invites its audience into a world of flavours and aromas, of ritual and revelry — all accompanied by live music. Java dancers use intense physicality and audience immersion. There is no polite distance! Java will also perform a show especially for children — Dirt & Other Delicious Ingredients. Set in a land of spice, dancers dig deep to discover stringed instruments, bountiful harvests and a miraculous world. Dirt: Wednesday October 28, 1pm. Where: Pacific Crystal Palace. Cost: $20 (adults), $15 (children), (*TECT Earlybird $16/$12). Wine: Wednesday October 28, 8.30pm. Where: Pacific Crystal Palace (Masonic Park). Cost: $45 (*TECT Earlybird $36).

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NOURISH | feature

Two Birds Eatery WORDS VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN

Great tasting, wholesome food is how Jojo Gittings describes the food at Two Birds Eatery. Tucked away in the Clyde Street Shopping Centre, you could be forgiven for not knowing they are there, but you would be in the minority.

In just over a year Jojo and her team have built a thriving cafe that many would have said had no chance. With a background in hospitality, Jojo was studying holistic nutrition when she took on the challenge of turning a vacant space that was the bistro in The Riv into a viable business. “It needed some fresh eyes,” says Jojo. The large space with a distinct pub feel and no street presence didn’t deter her. “In the first week I used to count the people,” recalls Jojo. But within two months there was no time to count customers. Word had got around that Two Birds offered not only gluten free food but raw and vegan options as well. “We’re all about eating clean,” says Jojo, who notes it can be hard trying to please everyone. “People will come in expecting everything to be vegan or raw” but the philosophy behind Two Birds is providing more options not less. “It is about bringing people good food they will enjoy, that will give them the right nutrition.” Expect dishes like chia and buckwheat pancakes with chocolate hazelnut whip; Raglan coconut yoghurt, berries and grilled banana; and quinoa, roasted beetroot, candied walnuts, spinach and goat’s feta salad; or almond crumb chicken sandwich, with mango and capsicum chutney, cheddar cheese, aioli served on ciabatta.

Birds. A couple can come in, says Jojo, and while she may enjoy a smoothie and raw salad he can tuck in to a big breakfast. “I love that about the Waikato,” says Jojo, who believes the people here have no pretences, “it’s all about quality and taste.” Now they are up and running, a small retail space is being built up with many products used in the kitchen or that complement the food they sell. You’ll find Wilder and Hunt frozen meals, coconut oil, sugar free Pana chocolate, cold pressed Soul Organic juices, Raglan coconut yoghurt and more. Expanding on their catering and offering people real choice when it comes to providing food for corporate lunches or private functions is the next goal. So whether you have an office shout coming up or are looking for a great place to have lunch, put Two Birds Eatery at the top of the list.

“Pretty much all our food is gluten free,” says Jojo. Although this is because the dishes are naturally gluten free and not filled with stuff that shouldn’t be there. “We make our own gluten free bread and then buy in Volare bread as it is fresh every day and has no crap in it.” It is this clean eating philosophy and the emphasis on the food having to taste good that Jojo attributes to the success of Two Birds. “That’s why people keep coming back,” she says. “When we opened it was just a bar, so we kept telling ourselves it’s the food that’s important, and we have proved ourselves right.” The raw cakes and desserts are especially popular. At first this was Jojo’s domain but demand for these creations has meant Jojo has had to train someone else to take over.

Two Birds Eatery Open Mon - Fri: 7:30am – 4:00pm Sat - Sun: 8:30am – 2:30pm Clyde Street Shopping Centre, Hamilton East

You will see people from all walks of life enjoying the food at Two

www.twobirdseatery.co.nz

SPRING IS THE PERFECT TIME FOR A NEW LOOK BOOK AN APPOINTMENT NOW AT HAMILTON’S MOST ECO FRIENDLY SALON AND CHECK OUT OUR GREAT NEW SPACE AT 564 VICTORIA ST, HAMILTON.

e/ info@engineroomhair.co.nz t/ 07 839 5000 www.theengineroom1984.com Address to go here page 41 www.nourishmagazine.co.nz


Chocolate Hazelnut Bliss Balls

1 cup Medjool dates ½ cup almonds ½ cup cashews ½ cup hazelnuts 1 tbsp cacao powder 2 tbsp Poppy and Olive chocolate hazelnut butter Add all nuts to food processor and blend for one minute. Add Medjool dates, cacao and hazelnut butter and blitz until combined to a nice texture so they can be rolled into balls. Use a tablespoon measure to get even sizes. If mixture is too wet, roll balls in some coconut to help them set.

LEMON CURD 5 eggs zest and juice of 5 lemons ¾ cup rice malt syrup 375g hard coconut oil

Bean There In June of this year Glen Crompton from Rocket flew to Sao Paulo, Brasil to meet up with their UK based coffee broker and visit some of the coffee farms in the Sul de Minas region. Joined by roasters from Norway, UK and South Africa, the group was in time to see the new harvest in full swing. Glen says, “It was an excellent time to visit and gain a firsthand account of the process the coffee goes through to make it from a farm in Brasil to a cup in Hamilton. The farms we visited are focused on supplying quality coffee sustainably, and with

some providing accommodation we were able to fully immerse ourselves in the coffee experience, enjoying the wonderful hospitality of the farmers with coffee jibber jabber running late into the evening. Coffee tourism is in its infancy but is an area that the farmers see complements their day to day production. Much like we visit vineyards, such farm stays will become more commonly available to all folks interested in learning more about where their coffee beverage comes from.”

www.rocketcoffee.co.nz

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Crack eggs into a bowl and add rice syrup, zest and lemon juice. Place over bain marie and whip continuously until thick and creamy. This takes some time. When the consistency is thick and fluffy, remove from heat and add the hard coconut oil. Stir until melted.

GF, DF, V, RSF

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1) The maturation process of a coffee bean ,Fazenda Samambaia, Sul de Minas Brasil. 2) Laying the new crop out on the patio for drying, Carmo Estate, Sul de Minas. 3) Coffee roasters from Norway, UK, South Africa and me ready to cup (taste) the new crop, Bourbon Specialty Coffee, Pocos de Caldas. 4) Fresh pickings, Fazenda Passeio, Monte Belo. 5) Manually separating leaves and twigs from the beans, Carmo Estate. 6) The best beans are selected and dried on raised beds. They are turned regularly to ensure even drying. Juao has worked at Fazenda Passeio for 34 years.


NOURISH | beauty

Piling on the weight? Want those fat rolls gone?

Want to solve your weight loss puzzle? Had enough of carrying those extra pounds? Feel like if you could lose weight your health concerns would disappear too? Want to feel lighter for summer? Did you know that improving your digestion of food can contribute to weight loss? So even if you’re eating a healthy diet you may not be breaking down the foods properly. Weight gain is a complex issue and there can be many pieces in your weight gain puzzle. You could be eating the wrong types of food, you could have food allergies, thyroid issues, gallbladder issues or even interference fields which may be sedating your stomach and small intestine. Improper digestion of food is also one of the fastest ways to age. There are simple things you can do to ensure your food is properly digested so that you can absorb your food well. Drinking enough water, eating enough good quality salt and having adequate mineral levels are some of the things that contribute to how well you digest your food.

At the Naturopathic Clinic, specific testing can be done to assist you to get to the bottom of your weight loss. A personalised treatment plan can then be developed to address your specific needs so that you can regain your health. If you would like help to achieve your weight loss goal, improve your diet or with any other health concerns, contact The Naturopathic Clinic for a FREE half hour consultation on 022 017 6033 or visit us at www.thenaturopathicclinic.co.nz

JENNY BARKER Dip. Nat. Naturopath

3 Gilbert Court, Rototuna, Hamilton 3210 022 017 6033 info@thenaturopathicclinic.co.nz www.thenaturopathicclinic.co.nz

By learning to become more resilient you can bring new power, direction and energy to your life. You can be more comfortable in an environment where nothing stays the same. Remember that diamonds are just pieces of charcoal that handle stress exceptionally well! HERE ARE A FEW OF MY TOP RESILIENCE BUILDING TIPS: Get connected Build a strong network of positive relationships around you. Mentors, friends, colleagues, family — people who will be

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Extracts from the olive tree are packed with anti-aging compounds for the skin and body. The purity and goodness of the estate’s own powerhouse antioxidants, award winning extra virgin olive oil and olive leaf extract, enhanced with carefully selected active plant extracts combines respectfully with science in their cutting-edge laboratory to deliver the finest in natural and effective skincare. Available in all good pharmacies, Farmers and online at www.simuolive.co.nz.

Resilience is the ability to adapt well in times of regular stress. It is not about becoming hard and packing emotions away in a suitcase!

You can build resilience by learning and developing behaviours, attitudes and work patterns that allow you to keep going and growing, even in difficult or uncertain times.

Engine Room Hair, Hamilton’s most eco-friendly hairdressers, has a great new space on Victoria Street. Owner Kaleb Phillipe says they were keen to stay in the central city and think they have found the perfect spot, close to great cafes, shops and parking. So give the team a call to book your appointment and get a great new look this spring.

The Simunovich Olive Estate, a family owned company in Bombay, has created Olive, a natural, botanically based skincare range. The Simunovich family first began cultivating olive trees in Croatia, this tradition proudly continues on at New Zealand’s finest producing olive grove in the Bombay Hills.

How resilient are you? We live in a constantly changing world, and as a result resilience means managing stress and feeling comfortable with change. It means limiting self-damage during turbulent times, absorbing hard knocks and bouncing back when the worst happens and remaining engaged.

ENGINE ROOM ON THE MOVE

OLIVE

A client (age 38) came into the clinic with weight issues, fatigue and liver blood test results outside of the normal healthy range. After correcting her nutrient levels with mineral and vitamin supplements, changing her diet so that she was eating the right types and amounts of carbohydrates, good fats and protein she began to see results. Did you know that even one kilo of extra weight can increase inflammation in your body? Research has shown that long term inflammation can be the driver of chronic diseases such as cardiovascular disease, Alzheimer’s disease, depression, osteoporosis and many more. Chronic levels of inflammation can also create pain in the body, this could present as arthritis, fibromyalgia, stomach pains, headaches or other pain in the body.

Beauty

there to accept support and inspire you during the hard times. Choose to be positive Positivity gives you energy; negativity makes you an energy sucker and no one loves energy suckers! Stop thinking about all the things that could go wrong and focus on what is going right and how you can continue that path. Learn and grow – you are your best investment The most successful and resilient people will frequently engage in self-improvement. Gain new skills, learn more about yourself and how to be in your zone. A positive view of yourself and confidence in your strengths and abilities is so important. Take responsibility - Be the CEO of self The moment you take full responsibility for yourself is the moment you can change anything in your life. You are in charge of your life — where do you want to go, what do you want to achieve, what needs more attention? Step up and take action, step back and

WAXING VS. SHAVING Why you should start. Women and men of all ages shave and wax to enjoy smooth, hair-free legs, armpits, faces, chests and contoured brows. We have pitted shaving against waxing to decide the hair removal champ. SHAVING •

quick and easy to do as part of a daily routine

only lasts 1–3 days - razor burn, cuts, ingrown hairs

can cause hair to become darker and thicker

no need to wait for hair to grow long enough to wax .5cm

good razor blades are becoming expensive

can be very irritating to the skin

WAXING •

salon waxing can be unaffordable for some - lasts 2–3 weeks

skin is left feeling softer and smoother for longer

can cause ingrown hairs - thinner and finer hair growth

slows down the growth of the hair - can be painful

So maybe think twice about how to remove the winter growth this spring and what is best for your skin and lifestyle :) Until next edition.

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

re-energise Be proactive, make plans with goals, see the opportunities, see the pitfalls — step up and be active. Be the difference, BUT also know that you need to step back and re-energise.

skinbeauty.co.nz

Remember you are your best investment. Be proud of the work you do, the person you are and the difference that you make in the world!

Would you like personal development inspiration, totally free? Sign up on my website www.SueKohn-Taylor.com or join me on Facebook: Sue Kohn-Taylor, Personal Development Coach.

Do you want to feel better?

Sue Kohn-Taylor Personal Development Coach Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524

07 853 9699 | OSTEOPATHY.NET.NZ | RAGLAN & HAMILTON | ACC page 45 www.nourishmagazine.co.nz


a spring chicken RECIPES DARREN GUSSY PHOTOGRAPHY HELEN CHAPMAN

SPRING CHICKEN WITH PEA RISOTTO AND A CREAMY PINE NUT SAUCE

Darren Gussy, owner and chef of Delissi in Mount Maunganui shares with us a scrumptious spring chicken dish bursting with flavour. Frozen peas are perfect for this dish or swap them for fresh in season asparagus.

FOR THE CHICKEN

4 200g chicken supreme 1 lemon, zested 2 tbsp fresh chopped oregano (to replace with dried, use 1 tsp) 2 tbsp fresh chopped sage (to replace with dried, use 1 tsp) 4 bay leaves 1 clove chopped garlic 2 tbsp olive oil cracked pepper to taste FOR SAUCE

2 tbsp pine nuts 150ml white wine 100ml chicken stock 75ml cream Trim supremes of excess fat (you can remove the meat and clean the wing bone with the back of a knife for better presentation or you can leave the meat on as it is very delicious). Rub supremes with herbs, zest, pepper and oil. Put in a bowl, cover with glad wrap and put into the fridge for 2 hours or more to absorb the flavour. Preheat over to 180°C. Heat an ovenproof frying pan to medium on hot on top of stove. Season chicken with salt and place in pan, skin side down (you shouldn’t need oil as it is already on the chicken). Cook for 3 minutes and turn over, cook for 1 minute more and place in oven for 15–20 minutes until thoroughly cooked (if you’ve cleaned the bone, wrap the bone in tin foil first). Pull out of oven and remove chicken from pan and allow to rest in a warm place for 5 minutes (covering the whole dish in tin foil). Return pan to element, toss nuts into pan, shake around for 30 seconds, deglaze frying pan with the white wine and reduce by half. Add chicken stock and cream and simmer until thickened. Remove from heat and season to taste. Place chicken on risotto and pour over sauce.

PEA RISOTTO

2 tbsp olive oil 1 small onion finely chopped 1 cup Arborio rice 400ml chicken or vegetable stock ½ cup fresh peas (frozen peas can be substituted) 1 tbsp fresh sage 1 tbsp fresh oregano ½ lemon, zested 1 clove garlic crushed 2 tbsp Parmesan cheese 30ml cream As soon as your chicken is in the oven, in a heavy based saucepan, heat oil to medium heat. Toss in rice with a pinch of salt and stir to cover in oil and allow the rice to crack for approx. 1 minute. Add chopped onions and garlic, stir to cook with rice for a further 2 minutes. Add peas and hot stock, a quarter of a cup at a time over a medium to low heat so stock is always bubbling until each amount is absorbed; it should take approx. 15 minutes for all the liquid to be absorbed. Rice should be al dente (firm to the bite) but not chalky. Remove from heat, add the herbs, zest, Parmesan and cream. Stir through and season to taste. Risotto should be loose and just hold itself up and not too firm or solid.

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NOURISH | feature

FREE RANGE WORDS VICKI RAVLICH-HORAN

As more and more people begin to ask questions about the origin of their food, a demand for free range eggs is on the rise. A clear signal in the shift in thinking is a recent announcement from McDonald’s New Zealand that all their ‘restaurants’ will be using only free range eggs.  Measures like this can only be positive as more and more egg producers see the benefits of going free range. It is these benefits that the Sandle family, fourth generation egg farmers, saw when they switched to free range farming nearly ten years ago.  Demand for their Otaika Valley Free Range eggs has continued to increase resulting in the family developing a new farm in Kaharoa, near Rotorua.  

safe barns. They are fed with wholesome natural grains so they produce an equally wholesome and healthy egg. We have no antibiotics or chemical additives in the hens’ feed. One taste and you’ll notice the difference.”

William Sandle, along with his wife Teiria and their three children, moved to Rotorua to set up the new operation says, “There has been a steady growth in free range egg sales especially over the past year.” William attributes this to “consumers caring more about animal welfare and where their food comes from”.  Otaika Valley Free Range eggs is a SPCA Blue Tick accredited farm and are also independently audited by Assure Quality Ltd, which verifies compliance with the Animal Code of Welfare (2012) for free range layer hens so you can rest assured they are happy free ranging hens.

Otaika Free Range Eggs take things one step further, also taking into consideration the environmental issues of production. “At Otaika Valley Free Range Eggs, we truly care for the environment,” Peter says. “Our packaging is recyclable and we have planted hundreds of trees that have made a positive impact on our carbon footprint, which will continue as the trees mature. We are constantly striving to become more environmentally friendly to reduce our carbon footprint.” Look out for Otaika Valley Free Range Eggs; the eggs available at leading supermarkets, local fruit and veggie stores.  They are also used in many local cafes and McDonald’s. For the Sandle family the welfare of their hens is at the core of their business.  William’s father, Peter Sandle, says, “Our hens are free to roam and partake in their daily activities, such as scratching, perching, dust bathing and foraging. At night they rest in spacious page 48 www.nourishmagazine.co.nz

www.otaikavalleyeggs.co.nz

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6 EGG YOLKS

PHOTOGRAPHY TRACIE HEASMAN

anglaise

WORDS VICKI RAVLICH-HORAN

creme

This custard sauce is a recipe and skill every cook should master as it is the base of many other desserts from ice creams and mousses to crème brulee. Egg yolks are used to thicken the milk to form the custard, which is traditionally flavoured with vanilla. Once mastered though don’t be confined to vanilla! At Christmas time I add a dash of brandy.

Alternatively melt chocolate (white, milk or dark) with the milk for a gorgeous chocolate custard. If not serving immediately, cover with cling film (to avoid a skin forming) and refrigerate for up to three days.

Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils.

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

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

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

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

CREME PATISSIERE Crème patissiere, or pastry cream, is a thickened crème anglaise used as a filling for tarts or choux pastry. Crème patissiere is great in baking; I love it as a filling in brioche scrolls, a rhubarb and custard cake and scones like the ones below.

DATE AND CUSTARD RICOTTA SCONES These scones are sure to impress. Make the crème patissiere and date puree a day or two ahead and then the scones are a cinch, but it will look like you have gone to a lot of trouble. The ricotta ensures a light and moist scone.

1 cup dates 1 cup water half portion of crème patissiere (recipe above) 1¼ cups self-raising flour 50g cold butter ¼ cup sugar zest of 1 orange 1 cup or 250g ricotta

2 CUPS MILK

Follow the crème anglaise recipe as above but whisk in a quarter of a cup of flour to the egg and sugar mixture. This custard will thicken a lot more than the crème anglaise and you need to allow it to do this over a medium heat so that the flour cooks out.

On a floured bench, roll the dough out to approximately a 20cm x 40cm oblong. Spread the date puree over the dough followed by the crème patissiere. Fold the dough in half lengthwise to encase the filling and then cut into 6–8 portions. Place on a lined baking dish and bake at 180°C for 25–30 minutes.

Place the chopped dates into a small saucepan with the water and simmer for 5–10 minutes or until the dates form a paste. Set aside to cool.

1 VANILLA POD OR 2 TSP VANILLA PASTE

½ CUP SUGAR

Place the flour and sugar in a bowl. Grate in the cold butter before using your fingertips to rub the butter into the flour until you have a fine breadcrumb consistency. Add the ricotta and orange zest and mix until it forms a dough. page 51 www.nourishmagazine.co.nz


Get behind the Kaivolution WORDS VICKI RAVLICH-HORAN

In an ideal world, food would never go to waste. It’s estimated though that one third of all food produced does, and it is at the end of the cycle, in our kitchens, that the majority of the waste happens. Your parents were right when they admonished you for not finishing your dinner when there were starving children in Africa. While not wasting food in your household may not help the starving, it will save you money which could be donated to a good cause. One such organisation that would love your donation to continue their work is Kaivolution. Based at the Waikato Environment Centre, Kaivolution started when some key funders heard a presentation by Kaibosh, who run a similar food rescue programme in Wellington. Enthused, a feasibility study was undertaken and with structures already in

place, Ruth Seabright, the manager of the Waikato Environment Centre, says they put their hand up to run it. In October last year “we were off” says Ruth. “We didn’t quite know what to expect” she admits “and that is still the case” says Simon Gascoigne. “Every day is different.” They could get pallets of tinned tomatoes and kilos of lettuce one day to a bag of lemons the next. Simon is Kaivolution’s coordinator and chief driver of their refrigerated van. The refrigerated van is crucial as it means

Kaivolution can collect and distribute more perishable foods, like fresh produce, dairy and meat. This increases the number and types of businesses that can donate, ultimately increasing the amount of food saved. In the first eight months alone, Kaivolution rescued 50,000kg of food. The ethos is simple: ensuring good edible food doesn’t go to landfill before someone else could benefit from it. The food is donated by local businesses and individuals with Kaivolution being able to pick up six days a week. It is then sorted and distributed to over 40 charities. Simon tells me the women at the night shelter are amazing at how they can create a meal out of nothing, so even blackened bananas are welcomed. As we are talking, Sione Tu’akoi from St Vincent de Paul’s Good Neighbour Projects arrives to pick up fresh rolls that have been donated from a local supermarket. Sione, who helps feed up to 500 people a week, says Kaivolution has been the answer to their prayers as they are able to put fresh, healthy food on the tables of those who otherwise would not get it.

We get an equally warm welcome from Louisa at the Combined Christian Services Food Bank where the bread rolls Simon is delivering will be added to the sixty plus food parcels Louisa and her volunteers give out every week. General Manager of Bidvest Fresh, Gus Tissink has been a supporter of the service ever since he took part in the feasibility study and believes there is plenty more scope to grow such programmes encouraging his suppliers to donate. Gus points out that many growers will plough crops back in if the price drops or they have defects, so advocates these businesses contact Kaivolution. “For us,” Gus says, “it’s usually a product our customer wouldn’t accept but still perfectly good, so it needs to be used very quickly, and Kaivolution has demonstrated on a number of occasions that their turnaround is actually really quick.”

WANT TO HELP? Go to www.kaivolution.org.nz to see how you can donate food or volunteer. Or help Kaivolution to get another refrigerated van by donating to their Give A Little page www.givealittle.co.nz/profile/charity/ kaivolution

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NOURISH | events

NOURISH | directory

WAIKATO EVENTS LIVE BELOW THE LINE Could you live on just $2.25 a day? Live Below the Line challenges all kiwis to eat and drink on $2.25 a day for five days and raise money to help the estimated 20 million people trapped in slavery. By giving up your daily comforts for five days and raising funds, you can make a difference to the lives of thousands of vulnerable people. September 21–25 www.livebelowtheline.com/nz WAIKATO HOME AND GARDEN SHOW Make sure you check out the Smeg Cooking Theatre with our very own Vicki RavlichHoran at this year’s Waikato Home and Garden Show. Other highlights include the Gourmet Pavilion, The Renovation Court and the Resene Design Seminars. Thursday – Sunday 1–4 October Claudelands Event Centre

HAMILTON GARDENS GOURMET FOOD MARKET This summer there is another excuse to enjoy the award winning Hamilton Gardens with their Gourmet Market on every Sunday. Pack a picnic blanket and head down for dinner and enjoy a vast array of delicious food.

SUMMERVINES FIRE FESTIVAL AT VILAGRADS After a devastating fire, Vilagrads official reopening and fundraising concert promises to be a huge night, with the line-up including the Black Seeds, Tiki Tanne, P-Money, JetSki Safari, Habstrak and many more.

Or search for us on www.holidayhouses.co.nz

Enjoy a specially prepared five course degustation available for one night only and hear what inspires Brad to create his awardwinning dishes using New Zealand beef and lamb. 6.30pm Tuesday 24 November

Bistro at The Falls Retreat, 25 Waitawheta Road (Opposite Owharoa Falls), Waihi

SUNDAY JAM AT DOUGH BROS

BLUE SEPTEMBER AT ROUGE

For more details go to www.benwilcock.com and www.facebook.com/doughbroshamilton

WONDER HORSE WHISKY CLUB

www.blueseptember.org.nz Rouge Café, Empire Street, Cambridge

The first Sunday of the month sees Dough Take a journey through the world of whisky (and various other spirits) on a quest for delicious things!

POWER HOUR COACHING

email alex@wonderhorse.co.nz

October 20 10am to 11.15am

Every third Wednesday of every month at 6pm. Bookings essential

We stock quality sustainable natural healthcare for the whole family.

Creative custom framing

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

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

To book call Bistro at The Falls Retreat on 07 863 8770 or email info@fallsretreat.co.nz

The first Sunday of the month sees Dough Bros come alive with a live jazz and blues jam featuring pianist Ben Wilcock and Raglanbased guitarist Cameron Olsen.

Wintec Gallagher Hub Topic :  Values Email : Sue@kohn-taylor.co.nz

29 Rose Street, Raglan For bookings contact Rosie 07 825 4515

Enjoy an evening of superb cuisine with Beef + Lamb Ambassador chef Brad King of Bistro at The Falls Retreat in Karangahake Gorge, near Waihi

Saturday 31 October This event is strictly R18 Tickets available online from i-ticket.

Rouge Café in Cambridge are supporting Blue September. Monday to Friday before 9am $30 gets you any breakfast item from their menu, a hot drink and a $15 donation to Prostate Cancer Foundation.

HARBOURSIDE ACCOMMODATION WITH STUNNING VIEWS.

AN EVENING WITH BRAD KING

$120 per person for five courses with wine match

www.waikatohomeshow.co.nz

Plantation House

4–8pm Every Sunday (starting in November) at the Hamilton Gardens

TFW032 UNO 65x90 advert June 2013 f_a.indd 1

28/05/13 10:58 PM

info@naturallyyourstore.co.nz www.naturallyyourstore.co.nz Caring for you and the environment.

If you are reading this chances are so are your potential clients. TO FIND OUT HOW EMAIL YOU CAN BE PART vicki@nourishmagazine.co.nz or phone 021 065 1537 OF NOURISH

For more details go to www.benwilcock.com and www.facebook.com/doughbroshamilton

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

waikatofarmersmarkets.c o.nz

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

CHICKENFRIEDWEB.COM

THE GARDEN ARTS STUDIO EXHIBITIONS

WOMEN’S INSPIRATION CELEBRATION (in partnership with Waikato Chamber of Commerce and Tainui Group Holdings) Sept 23, 5–7pm Wintec Gallagher Hub Tickets $45 Email: Sue@kohn-taylor.co.nz

Welcome Home and Pacifica Paradise. A cast glass and sculpture exhibition by Lisa and Jimi Walsh. Runs 2 to 27 September. As different as X and Y. Jo Gallagher & Dawn Hansen. Runs 1 to 21 October. Made in New Zealand 2005 -2015. A selection of work by Mauricio Benega. Runs 22 October to 19 November. X is where we are by Bev Truloff Runs until 19 November to 13 December.

page 54 www.nourishmagazine.co.nz

MATERNITY AND NEWBORN PHOTOGRAPHER CAPTURING MESMERISING IMAGES.

Get on the Grapevine wine@primovino.co.nz

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

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

wine@primovino.co.nz Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals. Corner Victoria & Liverpool Streets, Hamilton email: wine@primovino.co.nz | ph 07 8393139

MATERNITY AND NEWBORN PHOTOGRAPHY

027 552 3330 | www.helenchapmanphotography.co.nz HelenChapmanPhotography


QUALITY ARTISAN BREAD BAKED FOR THE WAIKATO AVAILABLE AT ALL GOOD FOOD STORES

BAKERY SHOP HOURS 8.30am - 3pm Monday - Friday and 8.30am - 12pm Saturday (07) 847 1206 | 236 Kahikatea Drive, Hamilton

www.volarebread.com

Nourish Waikato Spring 2016  

Fresh local flavour from the Waikato in New Zealand. We say yes please to peas, take in our daily bread and go free range with Otaika eggs....

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