Winter 2017 Waikato

ISSUE NO. 28 WINTER 2017

THE PERFECT BREAKFAST

MASH UP LIVING PLASTIC FREE WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR WAIKATO, NZ

NOURISH | issue 28

regular

Welcome to Nourish Magazine The Nourish team are a little more excited about the arrival of winter than normal as this June we are off to discover the foodie delights of Fiji. Planning this trip got us thinking about where else we would love to go—the list is extensive! We’d love to bring you along. We’d also love to have a purpose to these adventures beyond discovering new cultures and cuisines. So we’ve been talking to Breakfree Expeditions who do some fabulous work in Mexico, Cambodia, Vanuatu, Fiji and Uganda.

Find out more at www.breakfreeexpeditions.com.

showcase Peplers, a wonderful local business we have been working with closely this year.

In this issue we learn about the changes at Two Birds and get behind the uniquely Waikato Matariki Dish Challenge, which runs from midJune to mid-July.

Enjoy!

Our plan is to decide on a destination and a date in spring next year giving us all time to plan and save or fundraise for our fare. If you are interested in finding out more email us at info@nourishmagazine.co.nz.

As things do, one thing led to another and we are pleased to be partnering with the fabulous New Zealand made IdealCup, producing our own reusable cup. You can get one of your own by subscribing to Nourish this quarter ($30 for 1 year, www.nourishmagazine.co.nz/ subscribe). We are also planning to sell these to encourage everyone to use a reusable cup (see page 52 for why this is so important) while also raising funds to be part of our exciting trip or other great causes.

Nourish is growing and with a bigger magazine and team behind it we want to be able to make a difference in our community, from raising awareness about issues to highlighting great things going on. We love being able to help local businesses flourish and we now have the team to do this beyond just being part of the magazine. On page 9 we

Vicki Ravlich-Horan Editor

FOLLOW US

“Find a job you love and you will never work a day in your life” -Confucius

nourishmagazine

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L SO

HI, I’M ANGELA FINNIGAN FROM TAMAHERE. My focus is marketing and selling residential and lifestyle properties in the Waikato region specialising in Tamahere, Matangi and Cambridge areas.

I have been one of Bayley’s top selling lifestyle and residential agents for the past nine years. My venture into real estate stems from a love of architecture along with a passion for interior design. Bayleys provides me with the support I require to make the marketing and selling of a home as professional and stress free as possible.

D OL

S

My approach is honest and enthusiastic and I enjoy taking care of people and the homes they value. If you are thinking of making a move, give me a call to discuss my unique approach to marketing and selling premium property.

04 Vic’s Picks 06 News 19 Inspiration 20 Beauty 21 Fashion 22 Local Art Scene 35 Herbs 50 Real Estate 57 Mrs Goodness 76 Wine Column 77 Events 78 Directory

features 09 16 23 28 32 42 48 51 52 53 66 74

Relishing the Good Life Two Birds Fairy Tale Party Love Bugs Party Umami Perfect Eggs

recipes 11 13 15

18 25

26 34 40 45 46 47 59 65 69 70 71 73

Vialone Nano Vanilla Creamed Rice Arancina Hearty Winter Soup Sausage Rolls Basic Vanilla Biscuits Fairy Apple Wands Asian Broth Homemade Bacon Cultured Butter Buttermilk Pancakes Potato Waffles Lentil & Coconut Dhal Lemon Cake with Mashed Potato Celeriac Remoulade Celeriac Mash Celeriac Chips Tamarillo & Apple Crumble Saucy Cervena

Love your Laundry Plastic Free July Perfect Mashed Potato What the Heck is Celeriac?

Under Pressure

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Kate Wilson, Rachel Hart, Vanessa Baxter COVER IMAGE Brydie Thompson STYLING Vicki Ravlich-Horan & Bron Alexander

ANGELA FINNIGAN

THANKS TO Laminex NZ, Sweet Pea Parties, Prof’s at Woodlands, Southern Hospitality, Hamilton Gardens

BAYLEYS' TOP SELLING LIFESTYLE AND RESIDENTIAL AGENT FOR THE PAST NINE YEARS.

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

021 623 550 | 07 834 3821 | angela.finnigan@bayleys.co.nz 96 Ulster Street , Hamilton, Waikato

ADVERTISING ENQUIRIES Vonita White | sales@nourishmagazine.co.nz 07 847 5321 or 021 372 217 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

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Beyond Aborio

Verrywell Garden

PHOTOGRAPHERS Ashlee DeCaires, Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskin, Rachel Dobbs

Success Realty Ltd, Bayleys | Licensed under the REA Act 2008

Louise Cake

NOURISH | spotlight

Vic’s Picks HAVE A HEART

ARE YOU A FOODIE? DO YOU LIKE COOKING? MAYBE YOU’RE AN EX-CHEF AND APPRECIATE TOP QUALITY IN THE KITCHEN OR MAYBE IT`S JUST TIME FOR A CHANGE.

DOUGH BROS LOCAVORE LONG LUNCH

Donovan’s Chocolates have teamed up with the Waikato Women’s Refuge to offer a sweet way for you to help them raise some much needed funds. Waikato Women's Refuge supports women and families in our community, responding to more than 4000 women escaping violent and abusive relationships each year. Local businesses (or individuals with a sweet tooth or wanting to do their part) can buy a box of eight pouches of Donovan Chocolates Rocky Road Clusters for $43, delivered to your door with all the proceeds going to Waikato Women’s Refuge.

Join Nourish and Dough Bros in a celebration of the impressive bounty of food produced here in the Waikato.

Over a leisurely four-course lunch you will rub shoulders with some of the growers and artisan makers that are putting the Waikato on the map as a food destination. Tickets include all food plus your first drink on arrival (local beer or seasonal shrub cocktail/mocktail).

Sunday 23 July, 12pm until 3pm | Cost: $50 Book at www.eventfinda.co.nz or email hello@doughbros.co.nz

Go to www.haveaheart.co.nz for all the details.

MATARIKI Waikato Food Inc’s Matariki Dish Challenge kicks off for its third year on June 10. Running for a month the challenge has Waikato chefs not only sharpen their knives, but don their gumboots and hit the books as they come up with a dish that celebrates Matariki and highlights Waikato produce.

A prelude to this year’s challenge had local chefs go bush as they learnt more about foraging and indigenous food from renowned chef Charles Royal. Then, back at Raglan’s Kopua Holiday Park, they had an hour plus a mystery box of ingredients and some very basic equipment to come up with an amazing dish.

This year’s challenge is divided into two categories (Cafe and Restaurant), so you can get involved trying the different dishes the chefs have come up with whether it’s a quick lunch at your local or a special night out.

CITI

AN EX

LOCAVORE

!

UNITY

PORT NG OP

Whatever your situation you could be in quality kitchenware paradise as the new owner of Hamilton`s iconic quality kitchenware and gift destination store The Scullery.

With over 22 years of history all within 100 metres of its current location, many loyal customers, an e-commerce website growing by the week and a social media presence, all the foundations are in place for you to add your personal touch.

It`s only the second time on the market in its long history, so if you can picture yourself in amongst all the fabulous products we sell act now.

Of course we are happy to help share everything we`ve learnt, offer suggestions, introduce you to our very helpful landlord and help with the transition phase to the new owner.

CALL MURRAY YEATES NOW AT TABAK HAMILTON 07 8395863

LONG LUNCH

1 2 P M | S U N D AY 2 3 J U LY

For a full list of those participating go to www.waikatofoodinc. com or follow the action on Facebook www.facebook.com/ matarikidishchallenge #matarikidishchallenge

JAN BILTON’S

Bonus

TAMARILLO COOKBOOK

Year’s Supply of TwinDos Detergent Valued at $299**

Tempting tamarillos add a unique pizzazz to starters, drinks, salads, mains, desserts, bakes and preserves.

ENJOY 100 PLUS YUMMY RECIPES AND IDEAS.

Buy your copy online at www.janbilton.co.nz or from your favourite bookstore.

Over 12,000 copies sold to date!

DISCOVER MORE GREAT CULINARY INSPIRATION AT WWW.FACEBOOK.COM/JanBiltonFood

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MCO32457

20

$

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Look out Te Awamutu, the boys from Volare have you in their sights and are planning on opening a Volare store on the main street in July.

Edie and Co, the boutique yarn store in Cambridge, have outgrown their store on Empire Street and moved to 41 Duke Street.

Talking about exciting openings, we’ve heard a whisper about the old Vetro site. The space is to be transformed into a bustling inner city hub for coffee, lunch and meetings with the advantage of easy parking off Harwood Street.

The current tenancy is being split into two with the front area having a revamped cafe space called PUBLIC and the rear tenancy will have a complementary deli/ food importer with big oversized glass doors between the two spaces so there is easy flow between (think loft style steel and glass). Watch this space for more exciting news on this very cool development!

SHARED WORKSPACE – DOUGH BROS Dough Bros has opened its doors as a shared work space during the working weekdays offering a table, wifi, ambiance, great coffee and flexible rates. The hope is to foster a community of creative and entrepreneurial go-getters who need a work space for only a few days or hours a week. Contact the team for more information, hello@doughbros.co.nz, or pop in and say hi.

HAYES COMMON MEET THE MAKER Hayes Common’s successful Meet the Maker series continues throughout winter. First up is a lunch in June with local kombucha maker Rumbucha and the Midnight Baker. Head to their Facebook page for details for this and more events coming up. www.facebook.com/hayescommon

C H A L L E N G E

ON THE MOVE

D I S H

OPENINGS

M A T A R I K I

Waikato News

2 0 1

7

ONLINE ORDERS NOW AVAILABLE DELIVERY NATIONWIDE www.magills.co.nz

0800 624 455 | admin@magills.co.nz OPEN 7AM – 6PM DAILY 81 B Jacobs Street, Te Awamutu

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JUN E 1 0 - JULY 14

R E V E L I N T H E W I L D W A I K ATO T H I S W I N T E R M ATA R I K I D I S H C H A L L E N G E PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

Relishing

THE GOOD LIFE words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

It’s the mid-eighties and June and Colin Pepler are looking for a way to sell their fruit from their seven acre orchard in the Waikato town of Te Kauwhata. June started making jams from their stone fruit and berries unaware that some 30 years later Pepler’s, the company, which literally began in her kitchen, would be stocked in many of the best delis and food stores throughout New Zealand.

For Belinda and Tony Cox, the Pepler’s story started a little over 10 years ago with a conversation in the car after visiting Belinda’s aunt and uncle (June and Colin). It led to the couple giving up their corporate jobs in the big smoke and moving to the country town of Te Kauwhata to make handmade condiments. Fast forward 10 years and they have tripled the business while not only creating delicious vinaigrettes, jams and chutneys but also a wonderful life.

For Belinda, a self-confessed city gal, living and working in a small town has been a revelation. “We couldn’t have done what we have anywhere else,” says Belinda who loves being part of the Te Kauwhata community. “The town are so proud and supportive of us, which is a great feeling,” adds Belinda. Now a staunch Waikato supporter, “in all things bar rugby” laughs Belinda who volunteers her time on a couple of committees including Waikato Food Inc.

photography VICKI RAVLICH-HORAN

On any given day, if you step off the main street of this quiet Waikato town and into Pepler’s store you will be greeted with the smells of fruit bubbling away as it is transformed into good old fashioned jam. Or perhaps it’ll be onions, spices and tamarillos being made into a savoury chutney perfect for tarting up those plain old sausages or leftover meat.

“That’s the key,” says Tony, who happily leaves the recipe development to Belinda but is the first and chief taste tester. “With the right sauce, dressing or chutney any meal can be transformed into something amazing,” enthuses Tony. “It’s our eight second rule,” he laughs.

The options are seemingly endless too with Pepler’s 80 plus products which range from Black Doris Plum Jam like grandma made through to Ras el Hanout Dressing, their famous Black Raspberry Vinaigrette to Sauvignon Blanc Jelly. When June and Colin started the company jams were the cornerstone of the business. Thirty years on Tony says people are wanting to eat less sugar and more salads, so it’s the dressings and vinaigrettes that are the top sellers now. Stevia sweetened products have also been introduced as an option for those watching their sugar intake.

photography VICKI RAVLICH-HORAN

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NOURISH | feature

Sourcing high quality ingredients is essential, says Belinda, who points out seconds or spoilt fruit don’t make the best jams and preserves. They use New Zealand made vinegar from down south instead of imported varieties and try to source their produce as locally as possible. In a full circle moment Belinda and Tony have started planting fruit trees on their property for a ready supply of the harder to find crops like quince and crab apples.

Fruit is bought in season and then frozen so a constant supply is available for the kitchen team to transform it into something delicious all year round. This process is still very hands-on with each batch only being around 12 litres for chutneys and jams or nine bottles for vinaigrettes. The final flourish, the label being added, is then painstakingly done by hand before they are shipped off around the country for everyone to enjoy.

A lot has changed in the world of food over 30 years, yet good quality products made with care have never gone out of fashion. A focus on quality paired with innovation has proved a winning recipe for Pepler’s and is sure to keep them in good stead for many more decades.

5 Main Road, Te Kauwhata | 07 826 3838 www.peplers.co.nz

LOUISE CAKE An oldie but a goodie. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise.

150g butter ½ cup sugar 1 tsp vanilla extract 4 eggs, separated 2 cups flour 2½ tsp baking powder 1 jar of Pepler’s Jam (we used Raspberry but Black Doris is also great!) ½ cup sugar 1½ cups desiccated coconut ½ cup thread coconut Line a 20cm x 30cm baking tray with baking paper.

Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time.

Fold in the flour and baking powder and mix until it forms a dough.

Press the dough into your lined baking tray. Spread the jam evenly on top.

In a clean bowl beat the egg whites until they form soft peaks.

Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam.

Fan bake at 165°C for 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.

07 825 7444 | 6 WALLIS ST, RAGLAN

shop@herbalrescue.co.nz theherbaldispensaryraglan.co.nz

Organic Herbal Teas

Hand blended to our own recipes. Made with love and care. Try some new taste sensations, we can help you choose a blend just for you!

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NOURISH | recipes

beyond ABORIO Risottos are our family’s go-to meal. If you have the rice as a pantry staple, then you have a meal anytime. Keep the flavours simple with not too many ingredients.

I use Ferron Carnaroli or Vialone Nano rice. It has a wonderful story behind it and its maker is a regular visitor and fan of our shores. Gabrielle Ferron has been knighted for his ancient, organic and labour-intensive methods he uses to produce his rice, specifically created to make the perfect risotto.

He uses old water-driven concrete mills for milling the rice, resulting in a less polished rice capable of absorbing more stock, which results in more flavour and yield. He introduced carp and frogs for natural organic pest control and break plants the fields with corn and medicinal herbs to nourish the soil. Gabrielle’s yield is very small, but worthy of Grandma’s kitchen—the highest accolade known to Italians.

Ferron’s rice needs less stirring and attention than other brands and there are no broken grains, so each grain is identifiable in your finished risotto. Basically the hard work is done for us before we start cooking.

Megan Coupland

words & recipes MEGAN COUPLAND | photography ASHLEE DECAIRES PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ

RedKitchen www.redkitchen.co.nz

PEA RISOTTO WITH CRISPY PROSCIUTTO AND ROCKET I use Ferron Carnaroli for my savoury risottos. It is classed as a ‘superfino rice’, meaning larger and longer grains, more identifiable in the finished risotto and a more ‘nutty’ flavour. For stock I use Vegeta Gourmet. It has no MSG or nasties.

2 cups peas, fresh or thawed 1 cup Ferron Carnaroli risotto rice 5 cloves garlic, thinly sliced 1.3 litres stock (Vegetable or chicken) 5 slices prosciutto, fry until crispy 50g cold butter or olive oil grated Parmesan Put peas in a processor or mini-prep and pulse until they are slightly chopped but still chunky.

Add some olive oil to a good risotto pan (wide base, high sides).

Add the rice and garlic and fry gently, stirring for three minutes.

Slowly add 600ml of the stock, stirring until it has absorbed.

Bring to a gentle simmer and add the remaining stock. Simmer till rice is al dente (still has a bit of a crunch to it).

Add the peas, bring back to a simmer. Put a lid on and then take off the heat and let it rest for 5 minutes.

Finishing a risotto is a very important step. At this stage it should still be very moist. Taste, add salt, stir in the butter or olive oil, keep tasting and correcting the seasoning and texture until it is perfect.

To serve, top with a little rocket or small basil shoots, cracked pepper, crispy prosciutto and shaved Parmesan. Lastly, drizzle with a good quality mild olive oil.

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NOURISH | recipes

ARANCINA VIALONE NANO VANILLA CREAMED RICE Vialone Nano is classed as a ‘semi-fine rice’. This describes the size of the grain, making it small and oval, which makes a creamier risotto, perfect for desserts. We don’t make rice pudding in our house, we make a vanilla risotto. This means we can also have it for breakfast with berries.

I make this and keep it in the chiller, heating as I need it.

The boys have a coupe of hot vanilla risotto drizzled with runny cream for pudding, or with berry compote or fresh fruit for breakfast.

Another bonus of making a risotto is the arancina you get the next day. Arancina are eaten by Italians like a sandwich is by Kiwis. They are available at train stations and city centre cafes in a selection of flavours to eat cold, on the run.

leftover risotto thyme olives sundried tomato red capsicum

Put your leftover risotto in a bowl with the finely chopped herbs.

Finely dice the olives, tomato, capiscum, artichoke and add to the risotto.

Add grated Parmesan.

parsley

Check seasoning, roll into balls. Flour, egg and Panko crumb and deep fry. (Alternatively you can make into risotto cakes and shallow fry.)

Parmesan

Serve with some tomato sauce and fresh basil or rocket.

artichoke

¾ cup Vialone Nano rice 2 tsp butter 900ml whole milk 1 tsp vanilla powder ¼ cup brown sugar or maple syrup ½ cup cream Melt the butter in a saucepan and add the rice. Gently fry for 2 minutes. Keep stirring as you do not want the butter or the rice to colour.

Add the brown sugar, vanilla and 300ml milk. Stir at a gentle simmer till the milk is almost absorbed.

Add the rest of the milk in batches. You do not need to keep stirring at this stage, but you will need to stir as you add the milk and enough to prevent it sticking to the pan. Ensure your risotto has plenty of moisture, as it will keep absorbing as it rests and cools. This process will take approximately 1 hour at a very gentle simmer. After adding the last of the milk, bring it back to a simmer, turn it off and put a lid on and let it rest for 10 minutes.

Stir in ½ cup cream and serve, or put in a container in the chiller and heat as required.

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

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NOURISH | feature

Two birds become three

If you’ve eaten at Two Birds in Hamilton East lately, you’ll have noticed that its premises and food have had a stylish makeover.

time. “Definitely not your typical cabinet paninis,” says Paul. “The taste is still left of centre.”

The interior has a mellow new look with natural timber furniture, up-to-the-minute paint treatments, cool lighting and accessories.

The cabinet food’s been cranked up, too, offering many more choices of fresh, healthy dishes for a fast lunch.

A colourful cabinet is a great way to showcase Two Birds’ culinary strengths, and Jojo and Beth step through some of their ideas: they’ll do glazed ham-on-the-bone; baked salmon; generous salads, such as Chinese egg noodles with fresh herbs and cashews, a chunky, bright raw energy salad, and another one with roast cauliflower, local Cilantro goat’s cheese and hazelnuts.

It’s still Two Birds and fits very neatly into Hamilton East’s flourishing food scene, and it’s flying with new ideas and a shift in management.

The cafe in the Clyde Street shopping precinct was opened three years back by chef Jojo Gittings, and it quickly became known for its tasty, wholesome salads, summer rolls, smoothies, nourish bowls, raw baking and gluten-free offerings.

Jojo, her brother Paul Gittings and colleague Beth Robertson sit in Two Birds’ sunny courtyard and step through what they’ve been up to. They’ve recently taken over ownership of the cafe. Although Jojo set it up and ran the show, it was previously owned by her father, Bernard Gittings, who has The Riv Bar next door. The Gittings family also run Narrows Landing at Tamahere, a wedding and function centre.

The trio now at the helm of Two Birds has neatly complementary skills. Jojo cooks fresh, robust food, and Beth, from Sydney, is a skilled raw baker. They both have a strong interest in health and nutrition, they’re mindful of the dietary requirements of many of their clients and they are creative in the kitchen. Paul’s an electrician by trade, he’s turned his hand to a number of other things as well, and he’ll be doing administration and some front-ofhouse shifts at Two Birds.

Jojo says she’s wanted to freshen up the cafe for a while and the timing with the new management is perfect. “We’ve done a complete refurbishment. We want it to be a high energy lunch place; a combination of great food and great atmosphere. We want to give it a bit more quirk.”

As well as the interior revamp, they’ve tweaked the edibles on offer. They’ve pared back Two Birds’ extensive a la carte menu and introduced more cabinet food for customers with a limited lunch

“We’ll use lots of herbs and homemade sauces,” Beth says. “We love creating our own dressings and chutneys.”

Delectable raw cakes and slices remain part of the cabinet display, with greater variety and some baked cakes as part of a sweet line-up.

“It’s all vibrant, beautiful food,” says Jojo. “Special occasion food for everyday purposes.”

Two Birds | Clyde Street Shopping Centre, Hamilton East www.twobirdscafe.co.nz

Home Of The World`s Most Trusted Kitchenware Brands.

Shop instore or online at thescullery.co.nz

words DENISE IRVINE | photography LEAH HOSKIN

371 Victoria Street, Hamilton 07 839 9001

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NOURISH | living

TWO BIRDS

make like a

Hearty Winter Soup

BEAR

2 tbsp extra virgin olive oil 1 tbsp garlic, finely diced 1 tbsp ginger, finely diced 1 jalapeño, finely diced and destemmed (optional) 1 yellow onion, diced 1 large sweet potato, peeled and chopped ½ head cauliflower, stems removed and chopped 1 can (400ml) coconut milk 800ml vegetable stock Heat oil in large pot over medium heat, add onions and sauté for 10 minutes.

Add sweet potato and cauliflower and cook for a further 3 minutes.

Mix coconut milk and water (or stock) in a bowl.

Add garlic, ginger, jalapeño, coconut milk and water into pot and stir.

Bring to a simmer (not boil).

Reduce heat to low and cover for 30–40 minutes or until veggies are soft.

Let cool slightly then blend with stick blender or blender that is suitable for blending hot soups.

Reheat if needed, then serve.

Garnish with spring onions, sunflower or pepita seeds, and cracked pepper.

I love summer and have always struggled somewhat with the winter months. So as I sit here looking out at yet another gloomy day, I reflect on winter and what it means. After all, there is a purpose for all things so there must be some benefits, right? (At least that’s what I tell myself as I try to warm my fingers so they can type.)

Winter is the season of hibernation — in the animal world at least!

Many of us lose the desire to get outside, especially on those dark, cold nights. It is much easier to hibernate in our warm houses than make the effort to get out and about. This can have both a positive and negative impact.

On the positive side, it provides us with the rest our bodies need.

If it makes sense for animals to hibernate, maybe it also makes sense for humans... There are many benefits to going within and hibernating in the winter months.

SOME IDEAS FOR YOU TO TRY FOR WINTER HIBERNATION: + Consciously plan to unplug. There is a constant stream of information coming to us from multiple sources. It seems that we never switch off. We can also ‘crash’ unless we reboot our circuits.

Create some time to detach from technology for a while and reconnect with yourself. + Start something new. Join a new group, organise that room at home you have been meaning to. Winter is a good time to try some new recipes and cook up a storm. My big thing for winter is to spend time reflecting, planning and writing. Very productive and all done within the warmth of my home! + Quality time with family and friends. Use hibernation as a way to spend time together. When I was younger this involved hours of card playing. Now a favourite of mine is to have dinner parties with friends, which serves both as getting out of the house and also connecting with people.

+ Try a new exercise regime, maybe something that you can do inside that isn’t affected by the weather. I still love to exercise outside in winter weather as it gives me time to connect with nature. So if you are like me, put a coat on and feel the freshness of all that winter has to offer! + Binge read or watch a movie series. This can create a healthy distraction by escaping into another world. Grab a blanket, make popcorn and relax! + Create some ‘you-time’ doing something you love, whatever that may mean for you. Run a bath, light those candles and settle into the relaxing warmth.

By incorporating these positives of winter, the negatives just don’t seem so important any more. The thing is to make sure you are creating a healthy balance.

Put another log on the fire and use the shorter days and longer nights to rest up, eat up and replenish your energy so you’re ready to bloom come spring!

Connect with me: kathie@unlimitedu.co.nz or 0274 247 749 www.unlimitedu.co.nz Kathie Hill left her corporate career in the city to develop her personal coaching and human resources businesses and create a nourishing lifestyle for herself in the Coromandel. Through UnlimitedU, Kathie helps people figure out what their most satisfying life might look like and coaches them towards their goals. Kathie enjoys sharing coffee and conversation with lovely friends, barefoot beach walks and witnessing people’s joy when they are empowered to make positive life changes.

CLIENT FEEDBACK Kathie is an excellent coach and mentor, she is always happy to help and regardless of how big or small my questions are she always gives solid advice tailored to my specific situation.

She is a kind and down to earth coach who provides a wealth of experience in personal development and career progression. I have found out more about myself in a safe and caring environment, which in turn has helped in all areas of my life. Jade.

RESULTS! After 4 months working with me Jade was promoted to a senior management role and received an accompanying pay increase!

READ MORE OF KATHIE'S SUCCESS STORIES www.unlimitedu.co.nz/success-stories.html

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NOURISH | spotlight

Beauty & Fashion BRRRR …

We are definitely feeling winter’s bite! During the cooler months, as moisture levels in the air drop, we can often find our skin becomes dry, dull and lifeless, leaving us craving a deep hydrating boost!

What can we do to keep our skin glowing and plump?

If you feel like trying something a little different from your usual routine, hydrating sheet masks are seriously amazing and are the latest in hydrating mask technology!

They will usually come in a soft silicone sheet infused in a concentrated gel substance that’s shaped to fit over your face which you leave on like a regular mask for around half an hour. The sheets mimic the skin, acting like another layer of protective skin, allowing it to relax and absorb all the concentrated serums it’s infused with. They allow the skin to both breathe and trap the ingredients with the moisture at the same time. Sheet masks can be very effective, plumping fine dehydration lines and bringing life back to your skin, leaving a plump luminous glow.

In comparison to your regular weekly mask, sheet masks are much more effective in hydration and their ingredients will usually be a lot more concentrated.

Make sure your sheet masks have plenty of hyaluronic acid in them as it’s an essential for winter. Being able to draw and hold up to 1000x its own weight in water in the skin, it will leave your skin feeling soft, hydrated and plump. Perfect for dull, ageing or acne prone skin, as it is great for healing.

Remember to keep up with your water intake while you’re rugged up in your slippers and enjoying a little winter sun.

INTRODUCING HZP+CO

It’s no secret we love local producers at Nourish, so we are always thrilled when we discover a local business like HZP+Co doing exciting things. Based in the BOP and producing natural skincare products, HZP+Co are unique in that many of their hero ingredients come directly from their home orchards in the BOP. Now that’s local!

This winter discover their Lanolin Hand & Nail. Made from New Zealand lanolin, avocado oil, kiwi seed and blueberry seed oil as well as horopito leaf, mamuku and kowhai extract.

Discover more about HZP+Co and their

1

3

ESSENTIAL

amazing products at www.hzp.co.nz

BE IN

Winter

TO

Much love.

ACCESSORIES

Sara

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

NOT JUST AMAZING COFFEE... we serve up fresh, sustainably sourced food that you can enjoy... guilt free.

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PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ

To win some hand cream of your own to try, email info@nourishmagazine.co.nz and tell us three ingredients HZP+Co use.

4

Entries close August 1 2017

2

1 | ALTERATIONS - FEISTY NEEDLE Got a favourite winter coat sitting in the back of your wardrobe? Get it out, dust it off and get it to the team at Feisty Needle for a revamp.

They can alter it so it fits you perfectly, fix or repair it, or work their magic and bring it back in vogue.

Feisty Needle, 534 River Road, Hamilton 2 | SHOES - THE BIRDCAGE Every great outfit needs a pair of shoes to match and these Star Pumps from La Tribe are sure to set off any outfit $329.90.

The Birdcage,196 Alexandra Street, Te Awamutu

3 | BEAU ACCESSORIES - THE LOOK Anna from The Look says, “This season we are layering jewellery for a bohemian look or wearing a simple, bold piece for a luxe look.” She loves the range of Beau accessories which The Look have available.

Hand selected, this range of beautiful, contemporary jewellery includes necklaces, bracelets and earrings and ranges in price from $29 to $99.

The Look, Alexandra Street, Hamilton 4 | SILK MOHAIR SNOOD - EDIE & CO Looking for a great winter project? Imagine creating a gorgeous fashion item like this snood, knitted from a stunning silk mohair yarn.

Visit Henrietta and Sandra at Edie and Co in Cambridge for all the patterns, know-how and of course wonderful yarns to get you started.

Edie and Co., 41 Duke Street, Cambridge

Local Art Scene CONNECT AND INDULGE IN HEALING HEART, NOURISH YOUR SOUL. Mira Corbova-Smith, Artist and Inspirational Art Tutor from The Art Lounge NZ in Tauranga, has designed some Wellness Art Workshops to suit art enthusiasts of all abilities.

Through a set of exercises learn how to handle acrylics and other media using different tools and techniques.

Mira will guide you through a couple of interesting, expressive art techniques and some art therapy projects surrounded by relaxing music to uplift your spirit. All art material and hot drinks are provided.

Fairytales words & recipes VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES

Partly supported by Tauranga City Council – Creative Communities NZ. Workshops are three consecutive Sundays; July: 9-16-30 or August: 13-20-27, 11am-2pm Normally $199, Early Bird Special $177 if you book by 30 June.

Mira@theartloungenz@gmail.com www.theartloungenz.com

theartloungenz

A WINTER WREATH WORKSHOP Co-hosted by Milly from Primm Gardens and Anna of She's Blossomed.

Learn step by step instructions on how to form a stunning winter wreath from local flora, seed pods, berries and foliage that will dry and be everlasting in your home or workplace.

Enjoy delicious Prosecco, platters and chatter. All materials and tools are provided.

Saturday June 24, 12 – 2.00pm Dough Bros, 250 Victoria Street, Hamilton.

To book, visit www.shesblossomed.co.nz

07 870 5249 WE OFFER A RANGE OF TREATMENTS FOR YOU TO EXPERIENCE, WHETHER IT’S BEAUTY THERAPY MAINTENENCE, REJUVINATION OR PURE INDULGENCE. • WAXING • MANICURES • PEDICURES

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Call our friendly team today to book your appointment PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ

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PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes SAUSAGE ROLLS MAKES APPROX. 24–30 Sausage rolls are always a crowd pleaser, and the good news is you can make your own healthier version. Make them with tortilla wraps for a lowfat version, and if you need to, gluten free wraps for a gluten free option.

½ cup rice 1 onion 1 carrot, grated 1 zucchini, grated 750g pork mince 1 tbsp salt 1 tsp white pepper ¼ cup tomato sauce 2 tbsp Worcestershire sauce 2 tsp cumin seeds (optional) 4–5 sheets of flaky pastry or tortillas 1 egg Cook the rice and cool. This could be done a day ahead.

Finely dice the onion and sauté until translucent then add to the cooked rice along with remaining ingredients. Mix well.

DONUT M ESS W MY CAKE ITH !

Stack Mam as Donuts , drizzle wit h add a Swe pink icing, et Pea Pa rties cake topp er and vo ilà!

Place a sausage of the mix on one end of the pastry or tortilla and roll up tightly, brush with the beaten egg and cut into desired size. Place on a lined baking tray and repeat with the remaining mixture. If using fresh pork mince you can freeze them at this stage and pull out and cook on the day of the party.

Bake in a 190°C oven for 20–30 minutes, or until golden brown.

As a parent, there are a lot of pressures on you, so don’t let your child’s special celebrations be full of stress. Their memories will be of time spent with you, not of the perfectly styled party.

Pick a theme and have fun bringing it together, but don’t get caught up in every little detail.

Sweet Pea Parties have an enormous range—from balloons to paper plates, cake toppers to party favours—for you to be inspired by.

CHEAT! Who says you have to make all the food? Little vol au vent cases or store bought meringues make great party food. Who doesn’t love Mamas Donuts? And they make the perfect party treat and even a simple cake.

RS ACKE !

GO CR ybird treats d la d e e s for the te leaf shap , a ce u t t le Decor with s r e k s c oe , cra tomat cherry lives. and o

PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ

Cupcakes, a great option that can be made to fit your theme, are also a great option to buy in or get organised and make a few weeks ahead and freeze. Defrost the night before then ice.

Remember, it’s a party, so let your hair down a little when it comes to the food. I would avoid sugary fizzy drinks and artificial colours but relax when it comes to a few sugary treats.

Sneak in a few healthy options like my homemade sausage rolls (recipe below), bowls of popcorn, or vegie sticks and hummus. We made a hedgehog with a base of hummus, cherry tomato eyes and spikes made from thinly cut carrot, celery and capsicum.

Club sandwiches are also a great option. See our Hungry Caterpillar on page 28 or cut the sandwiches into shapes to suit your theme.

BASIC VANILLA BISCUITS PRETTY MAKE IT ning when plan et First step we a visit to S a party is thing s for every ke Pea Partie ca to rations from deco pplies, these g su decoratin helium plates to s u o gorge balloons.

Make these biscuits into any shape and have fun icing them to suit your theme. You could even set up a station and get the kids to ice their own as part of the fun and games. The dough can be made up to a week ahead and kept in the fridge until you need it, and the cooked biscuits will store in an airtight container for a week or two.

250g butter, soft 1 cup sugar 1 egg 1 tsp vanilla extract 2 tsp baking powder 2¾ cups flour Beat the butter and sugar until light and fluffy.

Beat in the egg and vanilla then the flour and baking powder. Form the dough into two balls, cover and chill in the fridge for an hour.

Roll the dough to approx. 5mm thick and using a cookie cutter cut into shapes. Place on a lined baking tray and bake at 180°C for 5–15 minutes (this will depend on the size of your biscuits).

They are ready when they are just starting to get a blush of colour.

Cool completely before icing. I used premade icing in tubes with interchangeable nozzles which make it super easy, but a simple icing from icing sugar and a little hot water with a little food colouring works well too.

Worried about using food colouring in the icing? Use freeze dried fruit powders instead. You’ll find these in good food stores like Bin Inn Dinsdale and Red Kitchen Te |Awamutu.

PAGE 25 WWW.NOURISHMAGAZINE.CO.NZ

GET THE LOOK

FAIRY APPLE WANDS

Thanks to Sweet Pea Parties www.sweetpeaparties.co.nz for the vast array of props and party supplies from the grass runner to the cake topper, the gorgeous plates, cupcake cases to drink dispenser.

Easier to make and on the teeth than toffee apples these apple fairy wands will be a hit. Make them the day of the party as the apple juice will slowly erode the chocolate coating.

2–3 apples (I used Granny Smith) 200g white chocolate sprinkles

Thanks also to Prof’s at Woodlands and Hamilton Gardens, both clearly great venues to take the little ones, special occasion or not.

large lollipop sticks (I got mine from Sweet Pea Parties) Quarter the apples and slice off the core. Insert the lollipop sticks. Melt the chocolate then dip each wand in the chocolate before dusting with sprinkles. Allow to set completely on a sheet of baking paper.

Thanks to our wonderful models, Zoe Horan, Emma Sinclair, Mawake DeCaires, Francesca Matich and Luke Tootill.

FAIRY B As much lo READ ved today as was when we were k it ids!

Fairy brea d is a must have at any part y!

Use cookie cutt into shape ers to cut s that suit your them e.

PUNNET’S

CHILDREN’S

parties

coffee - cakes - good times 201 Sandwich Road, St Andrews, Hamilton HUGE SUNNY TERRACE | OPEN TILL 5PM EVERYDAY

www.cinnamoncafe.co.nz

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

Take all the hassle out of celebrating the little one's birthday and book a party package at Punnet. They’ll dress and set their glasshouse exclusively for you, provide delicious food as well as goodie bags, dress ups and more. And the best news, you get to go home and leave the mess behind!

Go to their website www.punnet.co.nz or talk to one of the team for your next celebration, they’re also a great venue for your birthday too!

Punnet | 337 Newell Rd , Hamilton 3283

NOURISH | feature

EAT LL GO ' I S S GUE S! WORM s buried y worm ie Gumm late brown o c o h in c at is! soil th

LOVE

Bugs

words VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES

NO IC I REQU NG IRED! Try Pe rs for a w ian candy flo ebby t ss opp pre-m ade (o ing to r sh bough t) cupc op akes.

Y! I SP s cream iou ngue elic i A d d mer ith e l l fi er w spid ce legs ri lico

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

GRY Y HUN !

A VER A PILL R CATER ur party at o No one ungry with th was lef sandwiches y scrumm offer! on

FRESHLY PICKED! Make fruit irresistible by making these coo l flower sha ped "candy" s ticks

ER LD NEV THE CO ED ME R BOTHE AY! ANYW Prof's eather, w e h t e ed a Despit s provid our d n la d o at Wo nue for tdoor ve after u o t a re g rty. And bugs pa they went in out pigging some muddy f search o dles. pud

EYED BUG S STICK , FRUIT sy to make a e g in d k n o a Quick it creepy lo at. b le o t t t n e a li per fu but su

NOT YO GAR UR OR DI DEN VAR NARY IETY SNA Our IL were sausage ! a hit roll gard and jus snails t lik en of ve variety, f e the u geta bles ll .

NOURISH | feature

UMAMI

A SAVOURY EXPERIENCE words KATE WILSON | photography ASHLEE DECAIRES

Winter. Redolent of hearty and warming comfort foods, rich meaty casseroles, filling broths and an afterglow of lipsmacking savouriness.

Yet despite all these advantages, the continuing stigma around MSG is such that I would not use it in our cafe, although we occasionally use it to boost dishes at home. And boy, does it work!

Winter is the season of umami, the fifth basic taste of ‘savoury’, discovered just over a century ago, completing the more familiar taste profiles of salty, sweet, sour and bitter. Despite its unfamiliarity with many, umami is a real and defined taste being the detection of glutamates by specialised receptor cells on the tongue. The sensation is also contributed to by detecting complementary ribonucleic acids such as IMP and GMP, along with table salt (sodium chloride).

Turning now to more natural sources, foods rich in umami components include fish, shellfish, cured meats, mushrooms, tomatoes, leeks, cabbage, seaweed, fermented products (fish sauce is particularly good), cheese, green tea and yeast extracts such as VegemiteTM.

On its own umami makes you salivate by stimulating the throat, roof and back of the mouth. However, its full effect can be appreciated when there is a matching aroma.

Understanding the science behind umami can lead to home cooks and chefs creating dishes with a salivatingly good depth of flavour — literally! However, before we explore how this can be achieved, we need to address a highly controversial topic.

An easily accessible source of glutamate, which can enhance the savouriness of our dishes, is mono-sodium glutamate or MSG. MSG, which used to be a staple in Chinese takeaways, has been pilloried for decades as causing significant adverse side effects.

The bad publicity has been such that many consumers are still wary of it today. Recently this was exemplified to me by observing that Madam Woo (a highly reputable Asian restaurant chain) thought it necessary to state specifically on its menu that for health reasons Madam Woo does not add MSG to its dishes.

Yet, currently (as it can always change), the US Food & Drug Administration designates MSG as a safe ingredient, only causing minor effects (headache, nausea) in just a small proportion of consumers. Frankly, this is unsurprising when you consider that our first exposure to glutamate is in breast milk where glutamates occur in similar concentrations to that found in typical broths.

The introduction of umami can actually be beneficial — particularly for the elderly, as it stimulates appetites impaired by low taste and smell sensitivity.

Another benefit of having an alternative way to boost flavours is the enablement of manufacturers to produce lower salt offerings.

HIGH BLOOD

PRESSURE

DIABETES HYPOTHYROID

FATIGUE

HEADACHES FLU IMMUNE DEFICIENCY SHINGLES ENDOMETRIOSIS ASTHMA FOOD COMMON COLD REFLUX PMS WEIGHT

INTOLERANCES PCOS CYSTITIS PROSTATITIS

BOILS OSTEOARTHRITIS ANXIETY

INFERTILITY SCIATICA MENOPAUSE KIDNEY STONES

IBS

ECZEMA MIGRAINES

PSORIASIS

Taking into account all of the above we can appreciate that many dishes can be enhanced through the intelligent use of umami rich ingredients.

For example, a simple ‘mince on toast’ can be made into a savoury delight through incorporating the following steps: a) Browning the mince first to caramelise it b) Adding tomato paste — preferably browning it to take advantage of the Maillard reaction* c) Adding mushrooms (high in glutamate) d) Stirring in Vegemite (full of glutamates, but also deepens colour and perception of meatiness) e) Sprinkling Parmesan on top (umami components in cheese pair with those in the tomato) The savouriness of a stir fry or Asian broth can also be enhanced through adding fish sauce, soy sauce, mushrooms, Chinese cabbage and prawns — all uncontrived additions.

And, with conventional beef stews, the surprising additive of a single star anise (a Heston Blumenthal trick) provides complementary umami components without spoiling the dish through an overdose of aniseed. Make sure you remove the star before serving though!

Chefs are now developing what are known as umami bombs, which are jam-packed with ingredients containing umami components. Google ‘Chef Steps’ for some good examples. When cooking vegetarian/vegan, an umami bomb, such as a demi-glaze, can add wonderful savoury flavours to what could be a bland dish.

While umami bombs are constructed from a complex collection of ingredients, a more readily available substance is hoisin — a

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PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | health Chinese barbeque sauce. Hoisin augments meats such as pork and duck wonderfully, particularly when used in dishes such as Mandarin pancakes.

Green jackfruit has the texture of a soft pulled pork and is often used as a meat substitute by vegans. By combining jackfruit with hoisin or another umami rich sauce plus a bun or other form of carbohydrate, a tasty vegan meal results, which is also palatable to those with more carnivorous appetites.

Umami is a tangible and important flavour consideration which offers a number of benefits. The decision to be made is how you add it — MSG, umami bombs or just one or two ‘natural’ ingredients. Enjoy! *The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.

(Source – Wikipedia)

Kate Wilson | Prof’s @ Woodlands www.profs.co.nz

QUEENWOOD VILLAGE, HAMILTON 07 855 9505 | info@chiqboutique.co.nz ChiQ-Boutique-en-Queenwood

UMAMI TSUNAMI (ASIAN BROTH) SERVES 4–6 This delicious soup is a variant of one of Alison Holst’s that we’ve made for years. The flavours are classic Asian and the umami is provided by fish sauce and soy sauce. Mushrooms, if chosen, increase the umaminess. The soup is balanced with sweet and sour with the sugar and citrus. Originally made with stock (high in salt), we elect to use water to keep the flavours pure and add salt to taste. The use of umami means that less salt is required than you think.

The soup is gluten free if you choose the right soy sauce. Already dairy free, it can be vegetarian depending on protein choice and vegan if you substitute extra soy sauce for fish sauce.

BROTH

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1.5 litres water 1 lime or ½ lemon, quartered 2 tbsp fish sauce 2 tbsp soy sauce 2 tbsp sugar 1 stem lemongrass, bashed 2 cloves garlic, finely chopped 2 tsp fresh ginger, finely grated 1 medium chilli, finely sliced

A Herbal Tonic for all the Family ASTRAGALUS MEMBRANCEUS- HUANG-QI

With winter coming around again it is a good time to think about your immune system and overall health and vitality. How are your energy levels? Are you sleeping well? Did you get sick a lot last winter? How well were your children last winter?

Astragalus is a herb that we use often in our herbal dispensary, even more so in the autumn, and during the winter months. It is one of our favourite herbs to use for raising your vital force and increasing your resistance to infection. It may also be used as a tonic for the elderly.

Astragalus is a pleasant tasting herb that can be taken on its own or blended with other herbs. It is the dried root of the plant that is used in herbal medicine. We dispense it a lot as a herbal tincture; however, it can also be taken in tablet form and also be enjoyed as a tea.

Astragalus is native to Mongolia and northeast China. Traditional use of astragalus in Chinese herbal medicine goes back well over 2000 years. It was used to strengthen the ‘Wei Chi’, the defensive energy of the body. It is also highly regarded as a tonic for the spleen and lung chi.

Today other uses for astragalus include fatigue, general debility and to stimulate and support the immune system. It is often used to support white blood cell counts in people with lowered levels; studies have shown average white blood cell counts increased

significantly in two groups of 115 patients with leukopenia (low white blood cell levels) after treatment with concentrated astragalus preparations for eight weeks.

In another study astragalus was shown to help prevent the common cold as well as decrease the duration of infection. Another study shows that it stimulates natural killer cell activity, protects against immune suppression and appears to enhance interferon activity as it improves the body's resistance and response to viral illness.

In simple terms astragalus is a tonic, meaning it nourishes and supports the body in its own self-healing process. It strengthens immunity and helps us fight disease.

Astragalus is an extremely safe herb, able to be taken by children and adults. It would be well worth considering if you feel you or your family need a tonic this winter.

As with any herbal medicine please seek the advice of qualified medical herbalists before taking.

by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

EXTRAS

500g prawns (or other protein of choice) veg of choice – thinly sliced (carrots & mushrooms work well) TOPPING

4 spring onions, thinly sliced 3 tbsp (approx.) fresh coriander

FIND OUT MORE waikatofoodies waikatofoodinc.com THE FOODIE NETWORK OF THE WAIKATO

PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

Simmer the broth ingredients for around 15 minutes.

Remove the citrus, but squeeze the juice into the broth.

Add the extras and simmer.

Once the protein is cooked, taste and season with additional salt, pepper and lime/lemon juice to taste.

Serve with the toppings.

Fabric | Furniture | Curtains | Bed Linen

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PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

THE PERFECT

breakfast ENJOY A COOKED BREAKFAST ON THE WEEKEND?

Take it to the next level with Brad from Falls Retreat’s guide to cooking the perfect eggs, which are always better if from happy free range eggs. And if you are going the extra mile, having your own happy hens is always a bonus.

Add to your eggs beautiful home-cured bacon served with our potato waffles and/or a thick slice of artisan sourdough (you can’t go past Volare for this!)

For the carnivores add in some scrumptious breakfast sausages from Magills. I love their French Pure Pork Toulouse.

Smear your toast liberally with home-made cultured butter and complete this ultimate morning meal with the perfect cup of coffee, Excelso of course.

words & recipes VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES

NOURISH | recipes

DON'T GO bacon

MY HEART

IF IT’S TRUE THAT EVERYTHING IS BETTER WITH BACON, EVERYTHING IS EVEN BETTER WITH HOMEMADE BACON.

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

The quality of bacon can vary dramatically and this, like much of the processed foods we buy, is simply the big guys trying to cut costs—be it buying in cheap pork from other countries to using water to increase the weight of the bacon.

Traditional cured bacon takes 2–3 weeks to make, another big cost for the producer.

If you have the time and inclination making your own is not hard!

If you can’t be bothered, make sure you look for good quality bacon

NOURISH | tips

made from a local butcher that takes the time to do it right.

Milly from Magill’s Butchery says, “Our award-winning Vandy’s Streaky and Sirloin Bacon is dry cured and double Manuka smoked for extra flavour. We also offer the range in slabs, so you can cut beautiful thick slices to suit your morning menu.”

If you are going to make your own, the butcher is your first port of call for a good quality cut of New Zealand pork. I used pork belly, which makes great streaky bacon, but pork loin is a great low fat option.

BASIC RECIPE

1–1.5kg boneless pork belly (skin removed, which you might want to ask your butcher to do for you) 5 tsp sea salt 2 tsp cracked black pepper 2 tbsp brown sugar or maple syrup Mix the salt, pepper and sugar/syrup together before rubbing over the pork.

Place the pork in a non-metallic dish, cover and refrigerate for 7–10 days, turning it over every couple of days.

Rinse the pork thoroughly and then dry, before wrapping in cheese cloth or muslin and hanging in your fridge, preferably at the top where it is less humid for 7–10 days. My fridge is always jam packed with the current dishes I am testing so hanging the bacon was a problem. My solution: create a perch with hubby’s beer bottles.

WAKE UP AND SMELL THE COFFEE

Once cured and dried, the next step is to smoke it. You can do this in a hooded gas BBQ. You’ll need:

NITRATES

Wood chips (approx. 500g)

A big advantage of making your own bacon is being able to have nitrate free bacon.

A smoker box (available at most big hardware chains or BBQ shops) or a disposable aluminium roasting pan and some tin foil A gas BBQ with a hood with a temperature gauge A roasting dish with a rack Soak the wood chips in water for at least 30 minutes. Drain and fill your smoke box with these. Alternatively place the wet chips in a disposable aluminium roasting tray, wrap in tin foil and then pierce a few holes in the top for the smoke to escape.

Place your chip filled smoker box on the BBQ burner at one end of the BBQ and turn on the one at the other end.

Close the hood and allow the BBQ to heat to 90°C. When the BBQ has reached temperature, place the bacon on the rack in an oven dish and put this in the middle of the BBQ. Close the BBQ quickly to stop too much smoke escaping and smoke your bacon for approx. 3 hours. Don’t let the temperature get above 90°C as you will cook as opposed to smoke your bacon. Lower and slower is better as long as you have plenty of smoke.

Depending on the size of your smoke box you may need to replace the chip a couple of times.

VARIATIONS Once you have mastered the techniques of curing, drying and then smoking you can start playing with flavours both in your cure (I have used coriander seeds, juniper berries, cinnamon, cloves and various herbs; my father, who has caught the bacon bug, is currently experimenting with coffee) and in the wood chips you use (Manuka is a favourite but try adding different varieties as well as fresh woody herbs).

Nitrates (and nitrites) occur naturally in plant foods. We get most of our nitrates and nitrites through eating fruit and vegetables, and they are not harmful, in fact some studies suggest they are beneficial.

Nitrates and nitrites though have been linked to bowel cancer. It is believed when nitrites are exposed to high heat, in the presence of amino acids, they can turn into compounds called nitrosamines. So bacon is the prime example of when nitrates go bad.

Although the increased risk is minimal, you may want to avoid unnecessary nitrates in your bacon, but just remember nitrates added to your bacon serve a purpose and that is to slow the growth of Clostridium botulinum or botulism. Botulism is a serious form of food poisoning especially for the very young, old and frail.

If your bacon contains nitrates try frying it at a lower heat for longer, this will produce less nitrosamines than a higher heat for a shorter amount of time. Burnt bacon is the worst. According to one study, cooking bacon in a microwave is the best way to minimise nitrosamine formation.

I experimented using no nitrates, chemical nitrates (curing or Prague’s salt #1, available online and from some butchers) as well as natural nitrates in the form of celery salt. There was no discernible taste between each variation. The most noticeable difference was the colour with the celery salt version being the pinkest and the no nitrate version being slightly grey.

For many of us the morning doesn’t begin until we’ve had a cup of coffee. Carrie from Excelso shares a few simple rules which ensure a good cuppa at home, whether you have an expensive espresso machine or the good old plunger.

FRESH IS BEST Old stale coffee will never smell or taste as good as freshly roasted beans. Freshly roasted coffee is between 3 - 10 days old. So just buy what you need to last a maximum of two weeks.

COUNTING THE BEANS Beans stay fresher than ground coffee. Ideally grind just what you need just before each brew. If you don't have a grinder, buy smaller quantities of coffee more often.

THE GRIND Getting the grind right for the brew method is crucial. Fine for espresso, medium/course for filter, aeropress, V60, and coarse for plunger and siphon.

WATER Filtered water results in a superior coffee as it ensures nothing, like chlorine, affects the taste of the coffee.

EXPERIMENT Fiddle and adjust until it is just the way you like it. The amount of coffee you use, the coarseness of the grind and the length of time you brew or extract will all make a difference to the flavour of the coffee. Try altering some or all of these and see what happens.

SUBSCRIBE TO COFFEE! To ensure you never wake up to no coffee, sign up to Excelso's Coffee subscription. Get a freshly roasted 200g bag of coffee delivered to your door every week. You can even sign up to their Good Coffee Subscription which also means each week you will be helping a person in Cambodia have access to clean drinking water for five years.

HEAD TO WWW.EXCELSO.CO.NZ TO ORDER YOURS NOW.

Note, while celery salt is a natural form of nitrate, the effects are the same as if using a chemical version when it comes to the conversion into nitrosamines, i.e. in this case ‘natural’ is no better for you.

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | tips

PERFECT eggs

BREAKFAST AT FALLS BRAD FROM FALLS RETREAT GIVES US HIS TIPS FOR COOKING THE PERFECT EGGS + The fresher the better! You can’t beat free range from your own chooks as you know they are at their freshest. Otherwise source local suppliers or ask friends/ neighbours who might like to do a trade. + Whether poaching, frying or scrambling, cook eggs on low-medium heat. + Treat the eggs with care—crack gently so as not to split the yolk.

POACHED Using a medium sized pan, bring water to the boil then reduce to a simmer so that water is gently ‘rolling’. If too vigorous, the eggs will disintegrate!

Add a splash of white vinegar—this will help to ‘hold’ the egg.

Gently crack the egg into a ramekin/cup and then slowly pour into the water and allow to cook for around 3 minutes.

Use a slotted spoon when removing the egg and hold over a paper towel or tea towel to let the excess water drain off before serving.

FRIED Make sure frypan is pre-heated and melt a knob of butter—I think it’s a perfect combo for eggs (as opposed to using oil). Don’t allow the butter to brown.

Crack eggs and place side by side in the

frypan. Once the edge of the whites start to turn opaque, this is your cue to place a lid on the pan and turn down the heat to low. By doing this the eggs will cook gently as the lid serves to trap the heat and allows both the yolk and white to cook through without burning the bottom.

In about 4 minutes you get the perfect runny egg; 5 minutes will make them medium or go 6 minutes if you prefer well done.

SCRAMBLED EGGS SERVES 1

2 large free range eggs 6 tbsp cream

Fresh, free range and cooked exactly to your liking. That’s how they roll at The Falls Retreat with a focus on using seasonal, garden to plate produce. Whilst the Bistro is only open for lunch and dinner, overnight guests staying in the charming cottages enjoy a homemade continental breakfast basket which includes homemade bread and muesli, seasonal chutneys and jams, free range eggs from onsite chooks and seasonal fruit.

But for the ultimate in breakfast bliss, Brad also offers a delicious cooked breakfast delivered to the cottage door so that guests can enjoy either breakfast in bed or one with a stunning view. Coupled with Rocket coffee and a plunger, could there be a better breakfast?

pinch of salt and pepper 1 tbsp grated Parmesan 1 spring onion 1 tbsp chopped parsley Lightly whisk the eggs and cream then add and mix the remaining ingredients until just combined and the mixture has one consistency.

Pre-heat a non-stick frypan for a minute or so, then add the butter and let it melt. Again, don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds.

Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places. Take the eggs off the heat before they are fully firm, allowing them to sit for another minute or so to finish cooking through. Serve immediately!

Brad King | Falls Retreat 25 Waitawheta Rd, Waihi www.fallsretreat.co.nz

TUES / SUN 8AM – 4PM WED TO SAT 8AM – LATE

Cnr Plunket Tce & Jellicoe Dr

hayescommon.co.nz

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

illustrations BRON ALEXANDER

PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

BUTTER

me up!

Butter, a staple in the Kiwi diet and thankfully back in vogue now people are turning away from chemistry experiments like margarine. New Zealand is known around the world for our dairy industry and butter is a big part of this, so it’s a shame our butter options are limited.

This is beginning to change, with a range of gourmet butters appearing on our supermarket shelves in recent years offering the connoisseur something new to enjoy—butter designed to be savoured as opposed to a commodity.

But do we need a little culture?

Popular in Europe, cultured butter has a deeper, more savoury flavour than butter made simply from cream. Live cultures create bacteria that consumes the lactose (sugar) in the cream producing lactic acid. The lactic acid helps break the cream into butterfat and buttermilk, and creates a more acidic environment that has the added benefit of slowing the growth of pathogens. (The last bit is important because we’re going to leave our cream out at room temperature.)

After much experimentation (thankfully we love butter in our house), I came to the conclusion how long you ferment the cream (from three days up to three weeks!) is purely a matter of personal taste. Follow the guidelines below but experiment with what works for you.

One tip is to buy cream that is on or near its best by date. Don’t be fooled, making your own butter is not a cost saving exercise. One litre of cream, which will yield approximately a 400–450g block of butter, will cost you more than what you would normally pay for butter, so if you can snap up a deal for cream that’s about to be thrown away, do!

You'll need

A large glass jar (1.2 litre capacity) 1 litre cream ½ cup live yoghurt or 1 tbsp kefir grains salt stand mixer (or whisk and a LOT of elbow grease) Pour the cream and the yoghurt (or, if using, kefir grains) into the jar. Mix well then cover.

I used a piece of muslin secured with a rubber band. Place in a warm spot and allow to ferment for at least three days. At this stage, you’ve made crème fraîche, the base for your cultured butter.

Place the crème fraîche into an electric mixer and whisk on high speed until the cream splits (4–5 minutes). Reduce speed to low and beat until butter resembles popcorn and the buttermilk separates from it.

Strain through a colander or cheese cloth being sure to reserve the buttermilk—it keeps for up to two weeks in the fridge and is great for baking and marinating meat, or my fluffy pancakes (see page 46) and fried chicken (recipe on our website).

Place the butter in a bowl of ice cold water. Using your hands, squeeze the butter again and again to remove any remaining buttermilk. It is the buttermilk which will go rancid first.

Change the water and continue squeezing until the water runs clear.

Season to taste (or not) with salt. I like to use sea salt flakes.

Shape into a log and wrap tightly in baking paper and chill.

words VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

buttermilk PANCAKES MAKES 10–12

2 cups buttermilk 2 eggs 2 tbsp sugar 1 tsp vanilla extract 2 cups self-raising flour 100g butter, melted Whisk the buttermilk, eggs and vanilla together.

Place dry ingredients in a bowl and mix before whisking in the buttermilk mix. Once combined stir in the butter and allow to stand for 15 minutes.

Heat a fry pan with a knob of butter. When the butter bubbles, add approx. a quarter of a cup of the pancake mix to the pan, swirl so it spreads out. Turn down the heat and when bubbles appear on the pancake it’s time to flip and cook for another minute or two before beginning again. Keep cooked pancakes on a tea towel covered plate.

Serve the pancakes with lashings of maple syrup, bacon, banana or berry sauce.

WAFFLING on POTATO WAFFLES Watch this space, waffles are the next big food trend. These potato waffles are super simple, just two ingredients. They are also very versatile. Top with avocado and tomato or smoked salmon and scrambled eggs.

Agria potatoes (approx. 2 medium sized ones per waffle) salt Peel and grate the potatoes. Wring out as much moisture as you can from the grated potato. You can do this with your hands or in a tea towel. For each medium sized potato add ¼ tsp of salt.

Heat your waffle iron, turning it to its brownest setting.

Place approx. two handfuls of the grated potato in the waffle iron so it evenly covers the entire iron.

Close the lid and cook until golden (approx. 5 minutes).

DRINK COFFEE, DO GOOD.

112 THIRD AVE, TAURANGA | 0800 578 2832 WWW.EXCELSO.CO.NZ

TURNING COFFEE INTO WATER

EXCELSOCOFFEENZ

EXCELSO_COFFEE

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

Tucked down a long driveway in the heart of Forest Lake is an exercise in self-sufficiency. Marea Verry and her family have lived on their quarter acre section for the past six years but have only recently realised the value of their land and how it can transform their lives in so many ways.

It began when a friend and fellow member of the Hamilton chapter of Weston A Price, Shannon Wright, completed a Permaculture Design Course through the Koanga Institute. “I left,” Shannon says, “wanting to change the world.”

Her first stop was Marea, a self-confessed novice gardener. With the condition there would still be room for a trampoline, Marea was on board to convert the family backyard into a working model of an urban garden.

Within two weeks Shannon had a design which would become the Verry’s blueprint. The soil was tested and a fertiliser programme put in place while the back lawn was dug into productive garden. That was spring last year.

By Christmas the Verry family was living off their garden and this continued through to late autumn—pretty impressive for first-time gardeners!

The family’s vegetable consumption has definitely increased according to Marea. She says at meal times “I will ask what’s in the garden, what shall I cook?’ instead of ‘what should I cook, what do I need to buy?’

Verrywell GARDEN

A model for sustainable gardening in an urban environment.

Marea admits the garden is planted with basic produce, vegetables she knows and is used to. Even so, in the search of ways to use the garden’s bounty “I have got quite experimental with food” smiles Marea. The kids are now big beetroot fans and have an appetite for spinach Popeye would be envious of.

Plans to expand what the garden produces, both in volume and variety, are underway as the family learn and experiment. Along with the Verry family is a growing community of people interested in learning how they too can grow nutrient dense food in their urban plots. Marea and Shannon hold regular workshops in the garden. The uptake of interested people and their quest for knowledge “blew me away” says Shannon, who is excited to be achieving her goal of changing the world, one garden and community at a time.

Follow the Verrywell Garden story on Shannon’s blog www.backyardjem.co.nz/urban-garden-forest-project

words & photography VICKI RAVLICH-HORAN

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42 Whitikahu Road, Gordonton | 027 469 0694 Follow us Prof ’s at Woodlands See menus and more at www.profs.co.nz

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

PHOTO Paper Eskimo

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PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | review

NOURISH | review

LOVE YOUR

LAUNDRY words VICKI RAVLICH-HORAN

Country

ESCAPE TO THE

Winter—great if you love skiing, rugby or soccer, or snuggling on the couch in front of a good movie with a bowl of hearty soup.

Unfortunately, it’s also the time of year the laundry pile seems to get out of control! With this in mind we asked the experts for their tips on making this endless chore hassle free.

Matthew Weatherell from Kitchen Things Hamilton says there is a lot to consider when buying a new washing machine or dryer, the first, what size machine you need. This, Matthew says, depends greatly on the size of your family. “A family of five would suit a seven to eight kilogram capacity washing machine.”

Angela Finnigan from Bayleys Real Estate says a property of this calibre is a rare find: “Architecturally stunning, this country estate has the finest designer inclusions and amenities.”

“Purchasing a home of this calibre at its current market value would not only secure you a unique and much admired home,” Angela says, “but it would also be a shrewd investment for the future.”

Stunning landscaping complements the beautiful architecture with magnificently appointed alfresco areas, including an in-ground pool and large all-weather dining and entertainment space with views overlooking beautifully groomed gardens.

This picture-perfect property offers a remarkable lifestyle. Spread over 15.76ha in an exclusive riverside location, it’s nestled in an area internationally renowned for thoroughbred studs and lifestyle properties.

Tamahere offers lifestyle living that is 10 minutes from Hamilton CBD and Cambridge, 90 minutes from Auckland International Airport, 1 hour to Coromandel beaches, 5 minutes to Hamilton Airport, the renowned St Peter's School and the Avantidrome.

Stay up-to-date with Angela’s listings and the local property market by signing up to her fortnightly email newsletter PROPERTY PULSE. Email angela.finnigan@bayleys.co.nz

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

So what can an 8kg machine cope with?

1kg of laundry = 5 shirts or 1 shirt + 1 pair of denim jeans or 2 bath towels, so an 8kg washer could wash 16 towels in one load!

The impressive entrance starts from the moment you drive up and continues on through to the stunning foyer and sweeping staircase.

The next thing to consider, Matthew says, “is water and power consumption as you can actually save a lot of money over the life of the machine if you buy a model that is more energy efficient”.

Premium brands like Miele excel in creating technology with sustainability in mind. According to Miele their “engineers invest their time and energy in finding ways to save energy. All W1 washing machine models effortlessly achieve A+++, the highest energy efficiency rating. The most energy efficient models use up to 40% less electricity than the threshold value (46) prescribed for energy efficiency class A+++”.

‘Forever better’ is the guiding concept of the founders of Miele and was stamped on their first washing machines at the beginning of the twentieth century. It remains the company's central motto and is reflected in the fact that Miele is the only manufacturer in the industry that tests its products for a service life of 20 years. This means your investment in an energy efficient machine will pay off not just in reduced running costs but in the longer time between replacements. Incidentally this also cuts down on the amount of waste created by used household appliances.

The different cycles each machine has is the final consideration.

“For instance,” Mathew says, “Miele’s’ 59 Min power wash function is a must have for busy families. I love the special dosing system that Miele have on their Twin Dos washers. This washer’s better than standard detergent. Also, some Miele dryers have a special steam smoothing function which means less time ironing, which suits me!”

Which brings us to dryers, a lifesaver in many busy families during a wet Waikato winter. There are three main types of dryers: vented, condenser, and heat pump varieties. “These all work slightly differently,” explains Matthew. “A vented dryer will vent the warm, damp air into the environment so it is recommended that you attach a vent system. A condenser dryer is perfect if you have an internal laundry and do not want any damp air in this area. The condenser captures all the damp air and condenses it down to water and will either pump this out the waste water pipe or store in a water tank. Finally, the heat pump system is for the person who does not hang clothes on the line. It can save you up to 50% on power compared to a vented model, even more if you use it more.

A good quality dryer will actually look after your clothes and help make them last longer.”

Want to find out more and discover the right washing machine or dryer for you? Make sure you visit the specialists at Kitchen Things Hamilton | 11 Maui Street, Te Rapa MIELE - EXCELLENT RESULTS COMBINED WITH THE LOWEST POSSIBLE ENERGY CONSUMPTION. Over the last 15 years Miele, as a pioneer in laundry care, has reduced electricity consumption of its tumble dryers by 60%. This is why all Miele heat-pump tumble dryers today achieve at least energy efficiency class A++.

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | enviro

e s u f e R use e r d n a

The invention of plastic served a pressing environmental problem. Before plastic, ivory, tortoiseshell and other animal products, along with various woods, were used to make everyday products and this was not sustainable.

THIS IC PLAST FREE JULY!

In 1909 Belgium chemist Leo Baekeland created the first entirely synthetic plastic—Bakelite. Lightweight, durable, resistant to heat and non-conductive, it could be moulded into nearly any shape. So it was no surprise manufacturers realised its potential and it began being used for everything from jewellery to kitchenware, clocks to electrical fittings.

Bakelite ushered in an era of attractive, affordable and convenient consumable goods. By the 1960s plastic had gone beyond being a product used to make durable goods to being used for packaging.

Now plastic is so pervasive in our world it is hard to escape!

PLASTIC BAGS Plastic bags are the second most common type of ocean refuse, after cigarette butts.

It’s estimated up to 1 trillion plastic bags are used worldwide, that’s two million a minute! Add to this the average plastic carry bag is only used for 12 minutes. Plastic bags are not only a huge waste of precious resources they are also a major cause of pollution, which is why there is a groundswell against their use.

Reusing your plastic shopping bag to line your rubbish bin or as a doggy do bag only extends the use of the bag ever so slightly but does little to mitigate the damage plastic bags do. In fact, these bags will now never be recycled, instead they will clog our landfill.

Every piece of plastic ever made still remains somewhere, in some form, in the environment. Scientific America states that in the last half of the twentieth century over one billion tonnes of plastic was produced. Double this again was produced in just the first decade of this century. It is clear plastic has its place and can be very useful, but our excessive use needs to stop and the first place to start is with unnecessary single-use plastic.

The top four single-use plastics—plastic bags, water bottles, takeaway coffee cups and straws—are also possibly the easiest to stop using. Plastic Free July is an initiative that began in Perth in 2011 and challenges you to refuse single-use plastic in July.

While recycling is important, Plastic Free July focuses on refusing, reducing and reusing.

she would never be completely ready Sarah dove in and has been pounding the pavement talking to local businesses trying to get them on board.

Material is donated and then a team of volunteers get together for a sewing bee. Sarah is quick to point out you don’t have to be a seamstress to volunteer. If taking command of a sewing machine is too daunting, cutting out the pattern or adding the Plastic Bag Free Hamilton East screen print are also important jobs.

Look out for the first bags at great Hamilton East shops like Hearth Juice Bar and Grocer, who have been among the first to embrace the concept. Or follow Plastic Bag Free Hamilton East on Facebook to keep up to date on how you can help.

Plastic Bag Free Raglan is spearheaded by Whaingaroa Environment Centre, the Raglan Chamber of Commerce and Xtreme Zero Waste. The group officially launched last July with the goal of making Raglan plastic bag free by 2019. At the time it was estimated 80,000 single use plastic bags were being used in Raglan each year. Karamea from Plastic Bag Free Raglan says the group targeted single use plastic bags “because this is low hanging fruit of our consumerism behaviour change—there are alternatives readily available and it is a simple, achievable goal”.

The group have achieved a lot in just one year from distributing 2500 jute bags to creating education modules for local schools, which includes getting the students to make a reusable bag from an old T-shirt as well as ongoing publicity on the subject.

Supporting the work Plastic Bag Free Raglan are doing, Bag It Raglan also launched in July last year. Meeting once a month the group makes reusable cloth bags for the community to use.

Herbal Dispensary in Raglan have led the charge for a Plastic Free Raglan and no longer offer plastic bags to customers. Instead they offer several alternatives from boxes to reusable bags.

The concept of creating free reusable bags for all to use and encouraging both consumers and retailers to stop using plastic bags is something Sarah McCullagh from Plastic Bag Free Hamilton East is working on. “The goal is to rid the village of plastic bags.”

Sarah says they had made many changes at home to cut down their plastic from being conscious about where they shop and what they bought but wanted to find a way to encourage others, both businesses and consumers, to change some bad habits. Believing

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

words VICKI RAVLICH-HORAN

BUYING IN BULK IS A GREAT WAY TO AVOID EXCESS PACKAGING. HEAD TO BIN INN DINSDALE WHERE YOU CAN BRING YOUR OWN OR REUSE CONTAINERS.

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | enviro REUSABLE CUPS With our growing appetite for coffee we have been forced to consider the impact of our daily habit.

New Zealand’s obsession with coffee has us ranked as the 13th highest consumers of coffee in the world, surpassing the US and Australia.

Many of us insist on drinking Fairtrade sustainably grown coffee with organic milk yet the Achilles heel for sustainable coffee is the takeaway cup it is more likely to come in.

With not only an understanding of the coffee business and cafes as well as the issues around takeaway cups, the team at IdealCup are keen to encourage cafes to develop programmes around rewarding customers for using reusable cups, or better still charging more for those using takeaway cups. The theory of disincentivising consumers is backed up by a study from Cardiff University that points out “the plastic bag charge in England had been so successful that it showed a charge on coffee cups could work too”.

In New Zealand we use more than 200 million disposable cups every year, according to foodservice packaging company Huhtamaki. Environmentalist Tim Silverwood says disposable cups will probably outlast the drinker’s time on Earth.

This is why an international coalition of NGOs says, “The billions of disposable coffee cups thrown away each year globally should be replaced with reusable ones because they are a waste of resources and harm forests.”

The problem with takeaway coffee cups is that many people believe, because they are often made from paper, they are compostable, but as they are lined with polyethylene plastic this is not the case. This plastic layer stops the cup leaking or going soggy but also means they can’t be recycled in New Zealand. Nearly all, therefore, end up in landfill.

SOMEONE WHO CONSUMES FIVE TAKEAWAY COFFEES A WEEK PRODUCES 14KG OF WASTE A YEAR. Even cups marketed as compostable pose issues. For a cup to be genuinely compostable it has to get to a composting facility.

Paul Evans from waste industry body WasteMINZ explains the challenges. “Most things can be recycled in theory,” he says. “But ultimately it comes down to whether they are economically viable to recycle and if infrastructure is available in the specific region.”

The award winning IdealCup is New Zealand's first reusable, ‘barista grade’ takeaway cup, better still it is designed and manufactured in New Zealand. When it finally comes to the end of its useful life it can be put out with your household recycling.

Nick Fry developed the reusable cup after giving his coffee roastery and cafe business an environmental audit. Some serious persistence and a lot of tinkering to get the cups just right resulted in an award-winning product manufactured here in New Zealand.

It’s true, IdealCups are made from plastic, but if, like me, you have dropped and smashed three glass reusable cups in as many months, the fact IdealCups bounce is an added bonus! The BPA free, microwave and dishwasher safe cups are also loved by baristas as they fit perfectly under their coffee machine. They don’t develop a smell, stain or taint!

Stephanie Fry from IdealCups also points out that “by keeping our production local and using sustainable products for manufacturing, we minimise our carbon footprint, offer opportunities for local businesses and keep skills on shore”.

ROUGE IN CAMBRIDGE HAVE LONG ENCOURAGED CUSTOMERS TO USE REUSABLE CUPS BY OFFERING A 50C DISCOUNT.

NOURISH MAGAZINE

IN PARTNERS

SUBSCRIPTION SPECIAL! Nourish and IdealCup have joined forces and created our own fabulous IdealCup you’ll want to have everywhere you go.

GET YOUR FREE CUP WHEN YOU SUBSCRIBE TO NOURISH MAGAZINE!

www.nourishmagazine.co.nz/subscribe

PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ

HIP WITH

WATER BOTTLES When it comes to disposable containers, no product gets as much flak as the plastic water bottle. Criticised for its contents (which is usually freely available from a tap) as well as for its packaging, these portable bottles can cause quite a stir! Plastic bottles are an environmental nightmare at every point of their existence, from the amount of crude oil they require to make through to the litter they create.

COULD STRAWS BE THE LAST STRAW?

FOR EVERY SIX PLASTIC BOTTLES BOUGHT, IT IS ESTIMATED ONLY ONE IS RECYCLED SO FIVE ARE THROWN AWAY TO EVENTUALLY END UP IN LANDFILLS, OR THE OCEAN.

If you can make one change, refuse the straw.

These seemingly innocuous objects contribute a huge amount of plastic pollution while providing a completely unnecessary job.

In the U.S. they use 500 million straws a day! That is enough straw waste to wrap the circumference of the earth 2.5 times or to fill Yankee Stadium over nine times in a year! Now imagine that magnified by global consumption! www.plasticfreejuly.org

According to National Geographic, if we take into consideration the energy required to manufacture, transport and dispose of plastic water bottles in the United States, between 15–17 million barrels of oil (enough to fuel more than 100,000 cars for an entire year) are used each year in order to meet consumer demands. To put this into perspective, the Pacific Institute in California says that producing bottled water (including all stages from manufacturing the plastic to chilling the bottles for use) takes approximately 2000 times the energy required to produce tap water.

In New Zealand, where the water from our taps is some of the best in the world, we have no excuse to say no to bottled water! The options for reusable water bottles are vast and readily available.

Megan from Red Kitchen says she loves the 24 bottles which have a carbon zero footprint. “You can also use the calculator on their website to work out the carbon emissions you save by not using plastic bottles for hydration.”

Style in the Suburbs 6 Te Aroha Street | Hamilton thekirkcafe

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | goodness

My family and I have been consciously avoiding plastic for about two years now. This is no mean feat, as plastic is about as ubiquitous as water these days, and I am well aware that, in spite of our best efforts, we are still surrounded by it in our home—our plastic fridge, our plastic heat pump and, of course, my plastic computer!

And yet we persist, despite the seeming impossibility of it all. I guess that's because we're not solely motivated by ideas of saving our oceans, or reducing landfill waste, reducing our dependency on oil, or limiting our exposure to xeno-oestrogens (and yet these are all serious issues as far as I'm concerned!).

One of the things that concerns me the most about plastic is that we most often use it in the form of disposable products. It's quite ironic really, considering that the average plastic bottle will take over 450 years to degrade (we think—plastic has only been around for about 100 years so it's hard to know for sure). This way of using plastic has pretty unsustainable environmental implications, but I also believe it is really detrimental to us, as people.

As a mother of two little ones under five, I can see that we are training ourselves from the youngest age to see our tools and toys as disposable, unfixable, easily replaceable objects. This encourages a 'disposable attitude' to life in general, and it impacts on the way we treat others and the way we see ourselves—as disposable, unfixable and easily replaceable. A change in attitude has to come from a change in behaviour, and this is the main reason why I target disposable plastic first whenever I choose to say, "No thanks."

So now I've explained why, perhaps you are interested in how?

Visit www.nourishmagazine.co.nz/livingplasticfree for nine ways my family and I are trying to reduce our plastic footprint.

Mrs Goodness

www.mrsgoodness.nz

51 MAHOE ST, TE AWAMUTU REDKITCHEN.CO.NZ

PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

HOMEGROWN KITCHEN

LENTIL & COCONUT DHAL WITH LIME & CASHEWS I make this dhal often during the cooler months to fight off winter bugs, as it is loaded with onion, garlic and ginger. Although the list of ingredients is long, they are all readily available pantry staples. There are a couple of important elements to this recipe – the caramelised onions, which add sweetness but also thicken the dhal, and the garam masala, which adds depth to the flavour and completes the dish perfectly. If you prefer a tomato-based dhal, simply swap the coconut cream for 400g chopped fresh or canned tomatoes.

SERVES 4 / GLUTEN-FREE / DAIRY-FREE OPTION

1 cup / 200g split red lentils

3–4 cloves garlic, finely chopped

6 whole cloves

1 chilli, finely chopped (optional)

1 teaspoon ground cumin

2 teaspoons garam masala

1 teaspoon ground coriander

½ teaspoon salt

1 teaspoon turmeric powder

juice of 1 lime + extra wedges for serving

2 cups / 500ml water, stock or bone broth 400ml can coconut cream

handful roasted cashew nuts, roughly chopped

1 tablespoon ghee or coconut oil

chopped coriander to serve

2 onions, thinly sliced

Nelson-based chef Nicola Galloway also has a diploma in natural nutrition. This, her fourth book, is a collection of essential recipes for anyone wanting to get back to basics.

But don’t confuse getting back to basics with simple recipes! ‘Homegrown Kitchen’, the same title as Nicola’s award-winning blog, contains instructions on making your own sourdough, yoghurt (including a coconut version), pastry as well as preserves and ferments.

There is a lot of knowledge passed on in these detailed recipes both from a skill perspective as well as nutritional understanding and that’s just the first half of the book.

The second half of the book covers breakfasts, lunches and dinners, not forgetting a few treats. If you are looking to improve your nutritional knowledge and repertoire of wholefood cooking, Homegrown Kitchen is a great addition to your library.

3cm knob fresh ginger, finely grated If time permits, soak the red lentils for 2–3 hours. Drain in a sieve and rinse thoroughly. In a saucepan, combine the lentils, spices and water/ stock. Bring to the boil, turn down the heat and simmer for 20 minutes. Add the coconut cream and simmer for a further 15 minutes, by which stage the lentils should be soft and cooked.

While the lentils are cooking, prepare the onions. Heat a heavy based frying pan over a low heat. Add the ghee/oil and saute the onions over a low heat until golden brown and caramelised. Stir them often, making sure they don’t burn. This will take about 30–35 minutes and the onions will reduce in size substantially. Tip the onions onto a chopping board and chop finely.

Stir them through the lentils along with the ginger, garlic, chilli, garam masala and salt.

Remove from the heat and stir in the lime juice. Check seasoning and adjust as needed.

Reproduced from Homegrown Kitchen by Nicola Galloway, published by Potton & Burton, available nationwide.

Serve the dhal garnished with cashew nuts and chopped coriander.

Accompany with cooked basmati rice and a bowl of natural yoghurt (dairy or coconut).

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

FRESH IN SEASON NOW

RADISH

FLAMINGO OYSTER MUSHROOMS

Crunchy, peppery and colourful, these little root vegetables will add a kick to any dish.

Discovered locally grown oyster mushrooms?

Now try these amazing saffron coloured variety!

JERUSALEM ARTICHOKE Jerusalem artichoke paradoxically a relative to the sunflower not the artichoke, these crunchy tubers have a nutty, sweet flavour and are a good source of iron.

Roast, sauté, fry, puree, chip or make into a delicious soup.

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

POTATO

WATERMELON RADISH A visually stunning radish which is actually an heirloom type of Chinese Daikon.

Watermelon radishes can be enjoyed hot or cold, cooked, pickled or sliced raw. They pair well with fennel, apple and cheeses such as feta and chèvre.

THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK

YOU SAY

0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz

words & recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

NOURISH | recipes

FIVE

STEPS to the

PERFECT

Mashed POTATO

A quintessential comfort food, there is nothing quite like a creamy mash potato with a winter stew or, better yet, sausages and onion gravy! While lumpy mash, or for me a distinctly smoky version*, may evoke childhood memories for some, the perfect silky smooth mash is not difficult to achieve.

MASH

*My mum was notorious for boiling the spuds dry (and then some).

With four children to referee, bath, dress and feed every night, remembering to check the potatoes fell off the end of the list.

If you don’t have a ricer a good old-fashioned hand held masher will still give you great results. Avoid putting them in a food processor as this could result in glue instead of mash.

THE POTATOES

ADD

The type of potato you use is perhaps the most crucial decision.

Potatoes can be classed as either waxy or floury. (All purpose fall halfway between the two.) Waxy potatoes (i.e. Nadine, King Edward) will hold their form and are great for boiling and salads but make terrible mash. A floury potato (Agria, Red Rascal), on the other hand, with a low water content which is high in starch is perfect, as it will result in a fluffy mash. While Agria is well known among many home cooks and chefs as a great mashing potato it can be troublesome for the growers. Gus from Bidfresh says, “Moonlight is highly underrated and Ilham Hardy improves as the season progresses and after a little storage.”

BOIL Cover your peeled and chopped potatoes in plenty of salted water, bring to the boil and then simmer until the potatoes are soft.

Brad from Falls Retreat took his mash to the next level in our Festive Feasts edition by using chicken stock. I always pop a garlic clove or two in with mine. At this stage though the key is to ensure the water is well seasoned and that your potatoes are cut into even sized pieces; this ensures they cook evenly avoiding lumpy mash.

How big or small you cut the potatoes is up to you. The smaller they are the quicker they will cook (great if you are in a hurry!), but this means your potato may absorb more water.

DRY Drain the potatoes and then return them to the pot and back on the heat for a minute or two to dry out.

Now it’s time to mash. For super fluffy potatoes pass them through a ricer (similar to a giant garlic press and an essential piece of kit if you want to make homemade gnocchi. You’ll find them at great kitchenware stores like www.thescullery.co.nz).

While the potato is still hot add butter, milk or cream. Kate Underwood from NZ Potatoes says, “You can’t go wrong with plenty of butter, milk or cream. I also quite like using flavoured olive oils to intensify flavour and maintain smooth texture.”

Many suggest heating the milk or cream first. This is sensible as it will keep your potatoes hot and the liquid will incorporate more readily with the potatoes, again avoiding those nasty lumps. I suggest if you are going to go to the trouble of heating the milk or cream to add some flavouring to it; a bay leaf, a sprig of thyme or even half an onion.

Remove these before adding the liquid to the potato.

The more liquid you add the thinner your mash will be. So how much liquid you add is up to you and your desired end result. Some love a stiff, fluffy pile of mash while others prefer an almost saucelike mash you can smear on the plate.

MIX IT UP Once you have mastered the perfect mash start playing with flavour variations. + Add garlic when boiling the potatoes and mash in with the potatoes for a mellow garlic flavour. + Use a good quality extra virgin olive oil or flavoured olive oil + Mix in sautéed onion and/or bacon + Stir through finely chopped spring onion or chives + Incorporate your favourite cheese

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NOURISH | recipes LEMON CAKE WITH HIDDEN MASHED POTATO This great gluten free cake is courtesy of NZ Potatoes.

200 mls flavourless oil (they suggest canola, I would use sunflower) 1 cup caster sugar

MAKE THE MOST OF LEFTOVERS

4 eggs

There are so many great uses for leftover mashed potato, I often cook too much on purpose. Cold mash will keep refrigerated for around three days but also freezes well.

1 ½ cups ground almonds 1 cup mashing potatoes, cooked, mashed and cooled zest 3 lemons 2 tsp baking powder

+ Add to the top of mince for a shepherd’s pie

Beat oil and sugar until light. Beat the eggs in one at a time.

+ Turn into hash with some sautéed onion

Fold in the almonds, cold mashed potato, lemon zest and baking powder.

+ Use to thicken soups

Pour into a lined 20cm round spring form cake tin. Bake at 180°C for 40–45 minutes or until golden and a skewer inserted into the middle comes out clean.

+ Make tatty scones + Turn it into Bubble & Squeak

SMOKED SALMON FISH CAKES Fish cakes are a super simple way to turn last night’s mashed potato into a completely different meal. I used hot smoked salmon but any smoked or steamed fish for that matter will work. You can substitute the spring onion for regular onion, you just need to sauté it first.

150-200g hot smoked salmon 2 cups cold mashed potato ½ cup chopped spring onion ½ cup chopped herbs (parsley, dill, chives, coriander would all work well) 2 eggs salt and white pepper 1 cup bread crumbs Mix together the potato, salmon, onion and herbs with one of the egg.

Season with salt and white pepper.

Shape the mix into eight even fishcakes.

Beat the remaining egg in a shallow bowl. Dip the fishcakes into the egg and then coat with breadcrumbs.

Heat a little oil or butter in a fry pan and cook the fishcakes until golden on both sides. For best results ensure the heat is not too high and only turn the fishcakes once.

Serve with a green salad and a few wedges of lemon.

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NOURISH | nutrition

I’ll be honest, before writing this I too had limited knowledge of this neglected, knobbly and rather ugly looking vegetable.

I recalled a memorable experience of this bulbous root in the form of ‘celeriac remoulade’ from Al Brown’s well-known Auckland restaurant, Depot. The fame of this classic French side dish comes as no surprise once you taste the fresh, earthy crunch of raw celeriac balanced with a tangy lemon mustard mayonnaise. However, thankfully, after delving a little deeper, I discovered this starchy carbohydrate has more to offer than just a fancy French slaw—for both our palate and our health.

WHAT THE HECK IS

CELERIAC? words KATE UNDERWOOD | photography BRYDIE THOMPSON

Straight off the bat, celeriac provides some serious nutrient ammunition by way of vitamin K, vitamin C and vitamin B6. Throw in a decent dose of phosphorous, manganese and potassium and this low calorie multipurpose vege starts to tick a few boxes. But what else is there to know about this obscure globe? Aesthetically it doesn’t offer much appeal; the bizarre, creamy coloured root is covered in a mass of thick, rough, bumpy outer skin (hence the ‘ugly’ description). But peel back its outer layer and you reveal a savoury flesh that tastes like a delicate, nutty version of its brother, celery.

Despite what logic might suggest you won’t find a disfigured bulb at the bottom of your celery stalk, as celeriac is a type of celery that is specifically cultivated only for its root.

‘Celery root’, as it is often referred to, has a dense texture and is similar in size to a grapefruit. Technically it belongs to the tuber family, along with potato, kumara and yams. It has less water content and higher starch than celery, so it softens nicely when cooked. Served raw it lends a fresh, slightly milder celery flavour with a polite crunch, showcased perfectly in the classic remoulade.

Like many other root vegetables, it holds its own as a hearty winter staple and is fantastic in soups, casseroles and stews. It mashes and roasts well, but to ensure a super smooth mash, it is best combined with another tuber. Potatoes are ideal, due to their mellow flavour

and high starch; they also make great mates in a cheesy gratin. By simply preparing a celeriac-ridden meal you can help strengthen bones, boost immunity and with the combination of soluble and insoluble fibre, help support a healthy digestion.

High vitamin K levels are another of celeriac’s many assets, ensuring strong robust bones and reducing the risk of osteoporosis. One cup of celeriac provides a whopping 80% of our daily vitamin K needs, essential to help with the binding of proteins and minerals in our bones. This same serving contributes over 20% of our vitamin C requirements, which are essential to wound healing by increasing collagen synthesis and improving damaged tissue. Vitamin B6 is another celeriac in-house gem, with one serve dishing up 13% of our needs. Ingesting this water-soluble vitamin is crucial to maintaining strong communication between our brain and nerve cells.

Now that I have you intrigued … How on earth do you choose and prepare it? Firstly, where possible, look for small to medium roots that are firm to touch and feel dense—too big and they start to taste woody. Avoid discoloured or damaged roots and store in a cool dark place, just as you would other tubers. Removing its ridged and textured skin does require a little effort. It is best to cut the top and bottom off first so the root sits flat, then you can slice down the sides to remove any of the knobs. If you aren’t using the flesh immediately, sit it in some lemon water or it will start to brown.

So the truth is out people. This overlooked, disfigured vegetable is neither to be loathed nor feared, it simply needs to be given a chance to shine further than fancy restaurant menus. Grab a bulb and let celeriac work its nutrient magic as it joins you on the dinner table this winter.

Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz

Come in out of the cold and try our new winter menu.

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NOURISH | opinion

NOURISH | recipes

THE TRUE VALUE OF

YOUR VEG words VICKI RAVLICH-HORAN

Every winter there is inevitably a story on our television screens about the rising cost of food; fruit and vegetables are usually the prime target of these popularist yet unenlightening pieces. I won’t bother pointing out why tomatoes are expensive in winter or what the simple solution to this is. I do though want to raise a few points to consider when thinking about the cost of food, especially New Zealand grown fresh produce.

A proportion of our income expenditure on food over the last century has decreased drastically. In the early 1900s 40% of our income would have been spent on food, today it’s less than 10%.

But cheap food comes at a cost!

just one day with not one but two cyclones this April. It wasn’t just the record amount of rainfall but the timing of the rain which destroyed leafy green crops being harvested as well as those being planted.

The extreme wet conditions also came when many root crops were being dug. Kumara in particular has been hit hard with some growers losing their entire crop. Potatoes in some areas haven’t fared well either as the muddy conditions have made it impossible to get equipment in, and those that have been dug up are caked in mud. This all means more cost for the farmer to get your spuds market ready.

Our growers understand the foibles of working with Mother Nature, the problem is they have to grapple with increasing compliance and wage costs. Then couple this with rising land values which has growers competing with housing developers.

These concerns were echoed by Mike Chapman, CEO of Horticulture NZ, who said, “There are underlying causes that need to be addressed, or high priced vegetables will become the norm.” recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

We are now grappling with a growing obesity problem. This is the apotheosis of a first world problem. No fad diet, even one as old as Paleolithic man, will halt our growing waistlines until we tackle the quantity of food we consume. Perhaps if we invested in quality food and thus ate less we would solve more than one problem.

The fact that we waste a third of all the food produced is another shameful example of how food is no longer valued. I know I am more likely to eek every last drop out of my bottle of maple syrup at $10 for 200ml than I would if it was the cheap fake maple flavoured syrup at just $3 a bottle. Our grandparents, who lived through real scarcity of food, understood the value of every mouthful, but our expectation of cheaper and cheaper food and our willingness to throw it away with no real consequence shows how removed we are from our food.

Fruit and vegetables should be the backbone of every diet, but as a proportion of your weekly shop how much do they constitute? Yet it is always the cost of fresh produce that people complain about.

This winter, and perhaps beyond, expect to see those prices reach their limits as local growers have been devastated by horrible conditions. Some regions saw one month’s worth of rain fall in

So this winter when you baulk at the price of fresh veg, spare a thought for the fellow Kiwis who go to work each day, rain, hail or shine, to grow your veg. Don’t buy less, buy more. Fill your trolley with nutrient rich fresh food that comes with minimal packaging or food miles, has no E numbers or added sodium, sugar or MSG. The health of your family and our horticultural industry will all benefit.

REMOULADE This classic French dish is wonderful as a starter with charcuterie, or smoked fish, or serve it on crostini with slow cooked ham hock.

1 medium celeriac (approx. 450g) 4 heaped tbsp of good mayonnaise juice of half a lemon 2 tbsp Dijon mustard 2 tbsp of sour cream or crème fraîche 2 tbsp of chopped parsley Peel then julienne the celeriac. Toss immediately in the lemon juice. wordsCentre, VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON OPEN 7 DAYS | Clyde Street Shopping Hamilton East 3216 | 07 856 8508 | www.twobirdscafe.co.nz

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

twobirdseaterynz

Mix together the remaining ingredients along with a pinch of salt and pepper then fold into the shredded celeriac. Set aside for 30 minutes before serving.

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MASH Celeriac mash is a wonderful flavoursome alternative to plain old mashed spud. The celeriac adds a distinct flavour while also giving it a lighter texture. Beautiful with braised meat!

1 medium sized celeriac (approx. 450g) 200g potatoes (I used 1 medium sized Agria) 1 cup vegetable or chicken stock

CHIPS 1 medium sized celeriac (approx. 450g) 2–3 tbsp olive oil

1 cup milk

2 tbsp honey

2 cloves garlic Chop the peeled celeriac and potato into similar sized pieces (3–4cm pieces is a good size).

Place the potato and celeriac in a pot with the remaining ingredients. Simmer on low for 20–30 minutes or until the potato and celeriac are soft.

Strain the vegetables, reserving the liquid. Puree the vegetables, slowly adding in a little of the reserved liquid until you have the desired consistency. Check and adjust the seasoning then serve.

juice of half a lemon fresh thyme Peel the celeriac and chop into approx.

1cm thick batons. Place them in a bowl and toss with the remaining ingredients.

Spread on an oven tray and bake at 180°C for 20–30 minutes or until the chips are getting golden brown on the outside but soft on the inside.

Season with a generous pinch of salt and serve.

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NOURISH | recipes

TAMING the Rillo

Could the tamarillo be the poor cousin of the feijoa? Most of us grew up with a tree in our backyard, as like the feijoa this sub-tropical plant loves our climes and fills our fruit bowls with goodness in the autumn and winter months. Some would say they are an acquired taste while Jan Bilton would say they are extremely versatile and has proven this in her book dedicated to Tamarillo.

This handy book will show you how to turn your crop into anything from a savoury sauce to a delicious dessert.

TAMARILLO & APPLE CRUMBLE CRUMBLE TOPPING

1/2 cup each: brown sugar, rolled oats, coarsely chopped walnuts 1/4 cup wholemeal flour

Combine all the ingredients for the topping and place to one side.

Slice 4 of the tamarillos and combine with the apples, sugar and custard powder. Place in a 20-23cm baking dish. Press the topping over the fruit. Bake for 15 minutes.

75g butter, softened 1 teaspoon ground cinnamon

Halve the 2 remaining tamarillos lengthwise leaving the stalks on if possible. Place on top of the crumble. Continue baking for 20 minutes, until cooked and bubbling. Great served with cream or ice cream.

Serves 4-6.

FRUIT

6 tamarillos, peeled 2 apples, peeled, cored and sliced 1/4 cup sugar

Tip: Tamarillos and apples make an excellent filling for shortcakes and traditional pies.

1 tablespoon custard powder

SAUCY CERVENA

Preheat the oven to 180°C.

SERVES 4-5

To prepare the sauce, cook the tamarillos in the wine, jelly and seasonings, until very soft. PurĂŠe and sieve, if preferred.

WINE SAUCE

Preheat a grill.

2-3 tamarillos, peeled and chopped

Tie the meat in a neat shape. Brush with the butter combined with the garlic. Grill for 6-8 minutes each side, depending on the thickness. Sprinkle the meat with pepper. Stand the meat, tented in foil, for 5 minutes before thinly slicing.

1 cup white wine 1 tablespoon red currant jelly or similar pinch each: ground cinnamon, nutmeg CERVENA

600g boneless Cervena 25g butter, melted

Reheat the sauce and serve with the sliced venison.

2 cloves garlic, crushed

Great served with potato or kumara mash and steamed greens.

freshly ground black pepper to taste

Tip: Cervena is the finest-quality, farmed New Zealand venison. Choose a piece suitable for grilling. The sauce is also excellent with wild venison, duck, beef or pork.

Buy your copy online at www.janbilton.co.nz or from your favourite bookstore.

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NOURISH | recipes

UNDER PRESSURE words VANESSA BAXTER

Before I entered MasterChef NZ in 2013 I had never used a pressure cooker. When I realised I had made it into the top 24 the first thing I did was rush out and buy one to practise, just in case I had a situation where I may need it on the show.

Never at that point did I think it would become one of my favourite and most used kitchen appliances. What I love is modern pressure cookers have built in safety features, so it is extremely unlikely they will blow up and paint their contents across your kitchen ceiling.

+ The steam will be hot when released, so make sure you stay away from the top of the pot when releasing the pressure. + If you are in a hurry you can run cool water over the base of the pan before releasing the steam.

Vanessa Baxter, former Master Chef NZ Finalist and passionate foodie has her cookbook "The Fearless Kitchen" due for release in July.

Their huge benefit is speed taking a third of the time to cook most recipes. This allows a busy person to pull off a wonderful 'slow cooked' meal, think tender melt in the mouth lamb shanks for example, in an hour, or a curry in 20 minutes, or a risotto in 5 minutes.

The aromas that emanate whilst cooking are still amazing, so you are not denied the heady fragrance of a South East Asian curry, a Middle Eastern lamb leg or a spiced rack of pork.

The pressure cooker can be the answer to a one pot meal or it can be the instrument for preparing gorgeous and tender meats before finishing them off on the BBQ.

Want your own pressure cooker?

HERE ARE A FEW TIPS TO ENSURE YOU COOK SAFELY AND WITH CONFIDENCE: + Don’t overload with food or liquid. Make sure you keep contents under the indicated MAX line. + Because liquids do not evaporate you will need less liquid than in a standard recipe (for stews and curries). + Make sure you check that the steam valve is clean and clear and set to LOCK for the cooking period. + Pressure cookers now have safety valves so you can keep an eye on whether the pressure is getting too high and adjust your settings.

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EVENTS

'OH I HEARD IT ON THE GRAPE VINE' Having started with such a corny title (I love Marvin Gaye's version), it's time to start on a positive note.

The last four wine vintages have left their mark, and a top mark it is. The 2013 vintage is likely to go down as this country’s best to date. The 2014, 2015 and 2016 vintages added many more highs to the ledger. They left us comfortable in the knowledge there are many great wines on our shelves and many more to come.

Now we have 2017, a vintage that may be best forgotten, like the summer we had. On reflection, what summer?

There is one thing grapes really dislike during the harvest time: rain—the cyclones that hit us during late March/early April are very much to blame. Moisture causes disease, bloated grapes and wet ground, making machine harvesting extremely difficult and hand harvesting not a lot of fun either. The 2017 vintage, with the likely exception of Central Otago, looks like it will go down as one of our worst ever.

The impact of these weather events on the wine industry long term, although not good, is offset somewhat by the quality and volume of the four vintages before it.

In my last article I highlighted the change in perception of Sauvignon Blanc on the domestic market. Since that article some very interesting export statistics have come to hand.

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Visit Woodlands Estate, Gordonton these school holidays. In particular from 18 to 20 July for its inaugural Pioneer Fundays.

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+ New Zealand’s wine exports are 86%, yes 86%, Sauvignon Blanc. Little wonder that a flow on effect on the domestic market is towards commercialisation of that wine variety as never seen before.

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A recent visit to Australia really did highlight this fact. Lots of New Zealand Sauvignon Blanc on the Australian shelves, yet very few were recognisable New Zealand labels. Those that were are strongly represented here in supermarkets.

This means a vintage that is “one out of the box, superstar, mega, wonderful”: think 2013 NZ. Watch the shelves for wines from that vintage. There will be great buys, wise buys and stellar buys, all about to hit our shores.

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MINDFULNESS AND MEDITATION FOR YOUR HEART AND SOUL

769,000 hectares while New Zealand has 37,000.

While in the Barossa, it was made very clear to us that the 2015 vintage from that region is exceptional. This seems to have been right through the main growing regions of South Australia.

There will be fun activities to do, places and things to explore and pioneer refreshments to enjoy for all ages, wet or sunny.

LOCAVORE LUNCH Join Nourish and Dough Bros in a celebration of the impressive bounty of food produced here in the Waikato.

Sunday 23 July, 12pm until 3pm | Cost: $50 Book at www.eventfinda.co.nz or email hello@doughbros.co.nz

Waikato Food Inc’s Matariki Dish Challenge kicks off for its third year on June 1. Running for a month the challenge has Waikato chefs not only sharpen their knives, but don their gumboots and hit the books as they come up with a dish that celebrates Matariki and highlights Waikato produce.

June 10 - July 14 See the eateries involved on the Waikato Food Inc website www.waikatofoodinc.com

+ France has 800,000 hectares of grapes planted; Italy has

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