Nourish BOP Winter 2018

SOUPERB SOUPS GET READY TO CRUMBLE

GOING PLASTIC FREE

FILLING THE TINS

WWW.NOURISHMAGAZINE.CO.NZ

ISSUE NO. 31 WINTER 2018

LENTIL DOES IT

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 31

Welcome to Nourish Magazine Hasn’t winter snuck up on us this year? We were still frolicking in the sea at Easter and now I’m digging out the flannelette sheets and dreaming of warming soups. Thankfully Amber Bremner has a couple of souperb recipes for us on page 18.

For me the cold weather brings on the urge to bake. Baking is a great indoor family activity and you get to enjoy the results, see page 60 for some inspiration. But if, like me, enjoying a few too many sweet treats is your downfall, turn to page 40 and discover the ladies from Real Health NZ with their online health and fitness programme which literally fits into your schedule. So there really are no excuses this winter not to burn off the calories we enjoy so much.

Every winter for the past five years we have highlighted the Plastic Free July campaign. It has been great to see the massive change in attitude to plastic, especially single-use plastics in our society, since we first started writing about it. Unfortunately the problem is huge. I applaud big companies like Countdown, The Warehouse, Mitre 10 and the likes for committing to phase out all plastic carrier bags by the end of the year. But, and it’s a big but, I can’t help being cynical and believe they are not leading the change but simply following consumer attitudes. Single-use carrier bags are only one part of the problem, a part they knew they were contributing to five

years ago but wouldn’t have dreamed of such a ban back then.

Don’t be fooled either, they are only banning plastic carrier bags.

Countdown’s produce department will still have damaging plastic bags for people to put their bananas in. You will still find two courgettes on a plastic tray wrapped in clingfilm or worse yet quarters of apples in small plastic bags inside a bigger plastic bag!

We have some practical ways you can reduce your reliance on single-use plastics on page 30 and thus vote with your feet when it comes to demand for single-use plastic.

Vicki Ravlich-Horan Editor

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Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

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regular

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. DESIGNER Ashleigh Matthews PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Jim Bartee, Megan Coupland, Denise Irvine, Kate Underwood, Emma Galloway, Katrina Pace, Amber Bremner, Sarah Tennant, Rachel Hart, Liz French, Melissa Pentecost-Spargo, Anna Sinclair COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sarah Brook THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN sales@nourishmagazine.co.nz 07 8475321 or 0210651537

4 5 32 43 46 66 67

Vic’s Picks News Gardening Wine Column Beauty Events Directory

features 6 8 30 34 40 44 48

Test Kitchen Moose Lodge Going Plastic Free Sowing the Seed Real Health NZ Charcoal Epiphany

recipes 14 18 22 26 50 52 54 60

Brussels Sprouts Souper Soups Get Ready to Crumble Lentil Does It Truffles Bastille Day Mince Filling the Tins

Vic's Picks MÖRK HOT CHOCOLATE FROM EXCELSO Hot chocolate lovers are in luck this winter with Excelso Coffee now stocking and distributing Mörk Hot Chocolate. Based in Melbourne, Mörk make specialty, ethicallysourced hot chocolate unlike any other.

It's special because of the quality, but also how it’s made. Taking the same approach as specialty coffee roasters, Mörk focus on traceability along with quality and the unique origin of ingredients all the way from bean to cup.

Talk to the team at Excelso to find out more or try some for yourself. www.excelso.co.nz

LJ HOOKER CANCER SOCIETY BALL After a sell-out inaugural event in 2017, the LJ Hooker Cancer Society Ball is back for the second year.

Be transported to a winter wonderland at Mystery Creek Events Centre and enjoy a three-course meal, live and silent auctions, an assortment of entertainment, and dancing to a live band.

Not only a fabulous night of black-tie glamour and sophistication, the ball will raise funds to enable the Waikato/Bay of Plenty Cancer Society to continue its much needed services in the community.

The Cancer Society provides free supportive care services for people with all types of cancer, raises awareness through education programmes and funds vital cancer research. Every person who purchases a ticket to the ball and/or bids generously during on-thenight auctions will be helping to keep these services free for those who need them.

Saturday 21 July Tables of 10 for $1,700; VIP tables of 10 for $2,000; single tickets $180 www.eventfinda.co.nz

RESTORE BONE BROTHS The health benefits of bone broths are well documented. Even our grandmothers knew the healing powers of a good old-fashioned chicken soup made from real chicken carcasses. From a culinary perspective a quality stock (bone broth) is the basis of every good jus and so many more dishes, so I was so excited to discover locally made Restore bone broths. Every batch of their broth is made from simmering humanely raised beef and chicken, Himalayan salt, filtered water, organic apple cider vinegar and organic peppercorns for 24 hours.

Endorsing their work of using only the best ingredients, Restore recently received Bio Gro certification.

Get yours at the new Te Puna Deli, Vetro Tauranga, great butchers, Bin Inn Papamoa. www.restore.co.nz

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Vic's Picks JOIN ME AT VETRO I have teamed up with the team at Vetro Tauranga for an afternoon of inspiration using some of the amazing ingredients stocked by Vetro.

Join us for a class creating some beautiful winter sides.

Sunday 1st July 11am and 2pm. Tickets are $55pp – this includes trying some lovely wines, tastings of all the dishes made, the recipes to take away and an exclusive Vetro goodie bag.

Book in store at Vetro Tauranga, 111 Third Ave, ph. 579 9111. Spaces are strictly limited so get in early.

WARMING WINTER SOUP FROM FLAVEUR Warm up this winter with a scrumptious cup of homemade soup and a freshly baked and buttered sourdough roll from Flaveur Bread’s central city store on Second Ave. At just $8.50 this is a great lunch option! Flaveur’s chef, Jon, slow cooks real ingredients with punchy flavours to create delicious soups you’ll love.

Flaveur Café to Go, 94 Second Ave, Tauranga and 31 Totara Street, Mount Maunganui

FRENCH FLAIR AT ELIZABETH CAFE & LARDER If you are a regular at Elizabeth Cafe & Larder you will know about the amazing pastries and cakes now filling their cabinet. These are the work of their dedicated and award-winning pastry chef Bradley Young. Valerie Esposito, Elizabeth Cafe’s owner, describes Bradley as an artist.

With experience baking around the world, Bradley loves using beautiful, in season and local ingredients for his edible works of art which require great skill, patience and precision. With Bastille Day on 14 July, you couldn’t ask for a better excuse to indulge.

Elizabeth Cafe & Larder 247 Cameron Road, Tauranga

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T EST THE

T H IS W IN T E R

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

NOURISH | feature

This winter the Mount is playing host to Clarence Test Kitchen, a prelude to an exciting development opening in Tauranga this spring. Occupying the space that was, until very recently, Delissi (on Pacific Ave, Mount Maunganui), Clarence Test Kitchen is an exciting opportunity for locals to get a taste of what is to come when Clarence opens in Willow Street, Tauranga.

Delays redeveloping the historic building on Willow Street, which when open will include a 10-room boutique hotel, Clarence Bistro and Iki Bar, has meant the talented team that have been carefully brought together by owner Noel Cimadom are all on board and raring to feed Bay of Plenty locals. So a temporary premises has been found and every six weeks the menu will change. The space has had a quick lick of paint, but the setting is not the drawcard for what is in essence a pop up.

In the first six weeks, diners will be treated to dishes from the Clarence Bistro team, headed by executive chef Ian Harrison.

Ian, who hails from the UK, cut his teeth working for the likes of Marco Pierre White and Simon Radley, even doing a stint on the pastry section at Heston Blumenthal’s Fat Duck. Travels through South East Asia led him to New Zealand where he continued to grow under the tutelage of Des Harris at the famed Clooney’s in Auckland and Sean Marshall at the Roxy and Everybody’s before moving to Tauranga where he won BOP chef of the year in 2016.

Clarence Bistro’s menu will have a strong European influence with a focus on flavour and quality produce. Ian says his food appears simple on the plate but uses a lot of skill and creativity. His pig head

carpaccio is a perfect example. The pig’s head must be deboned then recreated in sausage-like form. It’s served, sliced very finely, with a celeriac remoulade with everything, even the mustard, made in-house. “It’s me on a plate,” says Ian. “It took ten years to get to that and there is a bit of Marco in there, a bit of Simon, a bit of Des…” The food will be expertly matched with a hand-picked wine list from sommelier Richard Burton. When I sat down with Noel and Ian, Richard was travelling the South Island in search of the best Central Otago Pinot. Richard, who has come from Huka Lodge, has built a list of over 200 wines that include the best from New Zealand and around the world with a large selection of French and Italian wines, reflecting and complementing the food.

Once you have fallen in love with the Clarence Bistro menu it will be Iki’s turn to wow you. Iki, the bar at Clarence, will serve Japanese style small plates. Head chef Alex Kim is a Korean born, Japanese trained chef with experience spanning from Dubai to New York and most recently Wellington.

Noel says he wanted to include Japanese food in the line up not only because it is currently his favourite food, but he loved the idea of introducing an old, cultured kitchen into a modern venue.

The final six weeks before Clarence opens in Tauranga will see the Test Kitchen serve a tasting menu. This is the chance to fully trust the highly skilled and passionate team as they serve you a series of dishes.

Dinner is not the only opportunity to test out the Test Kitchen, on Wednesdays and Thursdays staff lunches are served and you can join in, with proceeds going to the Child Cancer Foundation. For the first six weeks the Iki team are in charge of staff lunch, the following six weeks the Clarence Team.

Clarence Test Kitchen 16 Pacific Ave, Mount Maunganui Ph. 07 5748200 | eat@testkitchen.co.nz www.testkitchen.co.nz

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Share the

MO OSE LOD G E MAG IC WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

The gasp-inducing view from Moose Lodge will be your first highlight. The second will be the friendly kiwi hospitality in surroundings steeped in nature and history.

It was Shirley Chan’s experience as a guest which prompted her family to become the fifth owners of Moose Lodge in over a century. She loved the setting and panorama, “the sheer spread of lake and bush and hillside, the lodge snuggled into the trees overlooking it all”. However, it was the experience of genuine relaxed personal Kiwi hospitality and a showcase of excellent New Zealand wine and produce in what felt like a large and

PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

gracious home that really struck a chord. “I was determined that, as custodians of Moose Lodge, we would create a similar experience for our guests.”

Shirley, Bevin and the team who have nurtured Moose Lodge for 20 years, focus on providing a service that is personal, involving and sensitive to guests’ individual needs, whether a wedding for 200 or a couple celebrating an anniversary “we prefer to tailor functions to the requirements of each client,” says Shirley, referring to wedding parties where the groomsmen play billiards while the bride and her maids sip champagne as they are pampered in the beauty room.

“A wedding planner pointed out that Moose Lodge is one of few places that can host large groups inside; an advantage for winter weddings and functions.”

NOURISH | feature

The appeal lies not only in the superb lakeside setting but in Moose Lodge’s history as a high-end lodge. The name Moose seems strange for a place so intrinsically kiwi, until you learn that it was established by a Canadian dentist, who came to New Zealand on his honeymoon and fell in love with this beautiful triangle of land right on the shores of Lake Rotoiti. Since it opened in 1898, the lodge has hosted a raft of dignitaries and heads of state. Photos in the billiard room document two visits by the Royal Family. Moose Lodge was Her Majesty’s spot of rest and repose where no official engagements were in order while she was staying on the Estate. Renowned ballerina Margot Fonteyn and many prime ministers, such as Sir Keith Holyoake and Sir Walter Nash and many more, were amongst famous names for whom Moose Lodge proved a haven from the glare of publicity.

While the view has hardly changed since the Queen contemplated it, the lodge has undergone an upgrade under Shirley’s tasteful eye, incorporating every comfort into the 14 suites and several reception rooms without compromising the timeless grace which sets them apart. Every suite has its own character and each one shares that mesmerising view. Original paintings and artefacts abound. Seven suites detached from the main building await their turn for refurbishment. The immaculately restored 10-hole golf course and tea rooms, however, will be ready in October this year.

Lounges encourage meeting fellow guests over cocktails or retreating to the library. The panorama from the dining room battles for supremacy with the sight of beautifully executed meals featuring NZ beef, lamb and salmon, and vegetables from the lodge gardens. An excellent relationship with the Rotorua ToiOhomai Institute of Technology culinary and hospitality course contributes to their skilled casual and permanent staff.

Gracious High Teas Shirley has sourced vintage china cups and saucers, silver teapots and cake racks just begging for dainty morsels. The very reasonably priced high tea at Moose Lodge has to be on the agenda for Mum’s birthday or your next girls get together.

The day Nourish visited Moose Lodge they were preparing for a German family to arrive through the big iron gates, skirt the golf course, up the maple-lined drive, past the Japanese cedar grove and through the bush to the lodge. The family were to occupy the large two-bedroom Moose Suite. Dinner each night would showcase the best New Zealand produce. They would wake to the mist lifting off the water. A helicopter would alight on the pad by the lake to whisk them to White Island. Any spare moments could be spent watching the changing scene from their private balcony, out on the lake or soaking up the ambience and history of the lodge and grounds.

However excellent they may be at hosting the rich and famous, Moose Lodge’s management also have plans to cater to their local and wider community. “We see opportunities to have sunset barbecues by the jetty, garden parties, regular high teas, seasonal events and local golf days which will give more people from the region an opportunity to savour this special place,” says Shirley.

Watch this space…

Moose Lodge, Lake Rotoiti.

Ph: 07 362 7827 | mooselodge.co.nz

PA N N A COT TA R EC I P E 2 cups cream ½ cup milk ½ cup sugar 10g (1 leaf) gelatine ½ tsp vanilla essence (or 1 vanilla bean) 1. Pour milk into a small bowl and stir in the gelatine powder. If using vanilla bean, scrape seeds from pod and add to milk. If using leaf gelatine, soak leaf in milk till soft. Set aside.

2. In a saucepan, stir together the heavy cream and sugar, and set over a medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatine and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

3. Cool the ramekins, uncovered, at room temperature.

When cool, cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight before serving.

Shout out to

WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON

NOURISH | nutrition

To love or to loathe? The polarising power of Brussels sprouts and their distinct pungency has been known to evoke either childhood dread or diner’s delight.

Packed within each miniature cabbage is a minefield of nutrients and an earthy, nutty, slightly bitter nature. Named after the Belgium city where they are thought to have originated, they must be suitably spelt with a capital ‘B’ and an ‘s’ on the end—despite often wrongly referred to as ‘brussel sprouts’. With that minor housekeeping out of the way, let’s explore the intricacies of this fascinating immature brassica.

Thought to have been cultivated in Italy during the reign of the Roman Emperors, in the 1800s they made their way to the Americas and eventually the rest of the world. Along with cabbage, radish, broccoli, cauliflower and kale, Brussels sprouts join Brassicaceae, the proud family of nutritionally potent cruciferous vegetables. They grow from a single bizarre-looking trunk, where a series of tiny, vivid green buds, made up of tightly bound leaves, are connected from their base.

Respected food writer Nigel Slater believes (and I tend to agree) “sprouts are the underrated stalwarts of the vegetable patch”.

Deemed by some as the ‘humble hipster’, a certain Brussels sprout trend has emerged on menus in recent years. Prepared using modern techniques, their intense pungency is being matched with robust flavours like pancetta, blue cheese or soy caramel and is undoubtedly winning palates and plate space worldwide.

Despite this fresh fame, its rich nutrient quota has never wavered.

Just half a cup (one serving) of Brussels sprouts provides nearly double our adequate intake (AI) of vitamin K. Aptly named the clotting nutrient, vitamin K’s primary role is to help blood to clot and maintain healthy bones. As a rather complex beast, it is heavily impacted by absorption, dosage and form. Vitamin K1 or phylloquinone is the plant form, found in green leafy vegetables (including sprouts!), soybean and canola oils and works hard to stop bleeding. To increase absorption, Brussels are best cooked with a fat source like olive or coconut oil and provide the perfect excuse to consume with bacon.

Vitamin K2 or menaquinone is present in fermented foods like aged cheese or natto (Japanese soy bean) and can be converted from K1 by bacteria in the gut – which is where most of our body’s

total vitamin K stores reside. K2 acts as a calcium regulator helping to build strong teeth and bones. It should be noted that newborn babies may require vitamin K by injection at birth and individuals taking blood thinners like warfarin should be wary of their vitamin K intake.

Along with helping ramp up our daily vitamin C, sprouts are a good source of folate, vitamin B6, fibre, riboflavin, magnesium, phosphorus, iron and potassium, to name a few. A reduced risk of chronic inflammation is thanks to the presence of phytonutrients or ‘disease fighters’, which include glucosinolates and phenolic compounds, both strong anti-inflammatories.

As far as growth goes, the New Zealand season spans from May to October, but certain hybrids are available as early as February.

With Ohakune and Oamaru the main growing areas, central North Island varieties tend to be smaller, tighter and more peppery while South Island sprouts are bigger, looser, slightly sweeter and generally come on later in the season.

When cooking with Brussels sprouts it’s the one time you shouldn’t listen to your grandmother. The historic tendency to overcook caused nothing but lost nutrients, nightmares and smelly kitchens.

This is because over-boiling encourages the release of sulphuric compounds—responsible for that nasty aroma! Instead, stick to roasted, sautéed or fried methods. Treat them like chips, crank the oven up high, drizzle with olive oil, season with flaky salt and don’t overcook.

Faced with large sprouts, simply cut them in half to speed things up or briefly steam or blanch them to ensure they are cooked through. They are great raw, shaved or thinly sliced in a salad, where a quick massage will help soften tough cellular walls. To counteract any bitterness, be sure to dress your Brussels with punchy, zingy acidic partners like balsamic vinegar, mustard or Parmesan cheese.

I feel for generations who were fed bowls of soggy, over-boiled, sulphurous sprouts. But it’s time to break the curse. To maximise enjoyment one must simply steer clear of boiling, embrace their nifty nutrient dose, adorn with plenty of salt, a dash of acid, a little fat and a bunch of enthusiasm. All I am saying is if you aren’t already converted, this winter, give Brussels sprouts a chance!

Kate Underwood | Relish the Memory @relishthememory

GOOD FOR YOU AND THE ENVIRONMENT TOO

OPEN 7 DAYS | 7 Prince Avenue, Mount Maunganui wildonewholefoods

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NOURISH | recipes

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

BRUSSELS SPROUT GRATIN

RAW BRUSSELS SPROUT SALAD

Many people believe the only way to make Brussels sprouts palatable is to add bacon. I say cream and cheese can only help even more!

1 lemon

4 slices streaky bacon

½ cup extra virgin olive oil

25g butter

salt and pepper

2 shallots, sliced (or a red onion)

24-30 Brussels sprouts

2 cloves garlic, crushed

1 cup almonds, toasted and sliced

½kg small Brussels sprouts

1 cup grated Parmesan

½ tsp salt

To make the dressing, place the juice of the lemon and orange into a blender along with the finely chopped shallot. Blend, adding the olive oil slowly to form an emulsion. Season to taste with a pinch of salt and pepper.

pinch of pepper ½ cup vegetable or chicken stock ½ cup cream

1 orange 1 shallot

1 cup cheese, grated (I use a combination of cheddar, Parmesan and if on hand a Gouda like Meyers Cumin Gouda)

Using a mandolin or a very sharp knife very finely shave the Brussels sprouts.

Fry the chopped bacon in a heavy oven-safe skillet. Once cooked, remove the bacon and set aside. Add the butter, shallots, garlic and Brussels sprouts to the pan and sauté for 10 minutes. Add the stock and simmer until the liquid has evaporated.

Place the sprouts in a bowl with the Parmesan and almonds.

Toss through the dressing and serve.

Season with the salt and pepper, add the cream and mix. Sprinkle with the cheese and cooked bacon then bake in a 180°C oven for 15-20 minutes.

Weddings, Events and Private Reservations MORE AFFORDABLE THAN YOU THOUGHT 843 STATE HIGHWAY 30, RD4, LAKE ROTOITI, ROTORUA 07 362 7823 | www.mooselodge.co.nz | enquiries@mooselodge.co.nz

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STUFFED BRUSSELS SPROUTS When picking Brussels sprouts, I normally suggest going for the small tender ones. For this recipe though you need to pick larger specimens.

½kg Brussels sprouts, trimmed and halved 1 cup ricotta ½ cup freshly grated Parmesan ¼ cup Panko breadcrumbs pinch of salt and freshly ground black pepper Blanch the Brussels sprouts by plunging into a large pot of boiling water for approx. 2 minutes before cooling them in an ice bath. Once cool, drain.

Using a spoon, scoop out the insides of the sprouts, placing the hollowed sprouts on a baking tray.

In a bowl, stir together the Brussels sprout innards, ricotta, Parmesan and breadcrumbs. Season with salt and pepper, then spoon into the hollow Brussels sprouts.

Bake at 180°C for 20-25 minutes.

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RECIPES AND IMAGES AMBER BREMNER

I look forward to the chillier months of the year—soup season—because they give us endless opportunities to be creative with flavour combinations and toppings, use up odds and ends from the vegetable drawer, tick nutritional boxes and fill the freezer with made-ahead meals.

I add some form of plant protein to every soup I make. Lentils, cannellini beans and even nuts are all great options to pack in a bit of protein, iron and fibre, while adding a creamy texture and bulking out your vegetables.

I like to finish my soups with a little acid and, when I have the time, some sort of topping. A little vinegar or citrus can be the secret ingredient that gives your soup a lift and lets its flavours shine, while seeds, nuts, croutons, pesto, cashew cream and flavoured oils on top will make any soup a little bit special.

Cauliflower isn’t typically a soup vegetable, but paired with walnuts it creates a beautifully creamy, earthy and satisfying soup. Give it a lift with a splash of sherry vinegar and a garlicky, mildly spicy and smoky crumb topping of fried cauliflower crumbs and walnut pieces.

2 tbsp olive oil 1 onion, chopped 3 cloves garlic, finely chopped 1 potato, peeled and diced 1kg cauliflower, roughly cut into florets 4 cups vegetable stock 100g walnuts (about 1 cup)

WITH A SMOKY CRUMB TOPPING

1 cup almond milk or milk of your choice pinch of cayenne pepper 2 tsp sherry vinegar (or substitute lemon juice) salt and pepper to taste finely chopped parsley to garnish

Heat 2 tbsp olive oil in a deep saucepan.

Add onion and garlic and cook until soft and beginning to colour. Add potato, cauliflower and vegetable stock. The stock probably won't be quite enough to cover the cauliflower, but it'll cook down as it softens. Season with a little salt and pepper before bringing to a simmer and cooking for about 10 minutes, or until potato and cauliflower are soft.

Once potato and cauliflower are soft, add walnuts, almond milk and cayenne pepper to the saucepan. Stir to combine, then remove from heat. Transfer to a blender and blend until smooth. Return pureed soup to the saucepan, taste to adjust for seasoning and stir through the sherry vinegar.

To make the crumb topping, heat 2 tbsp of olive oil in a fry pan. Add all remaining crumb ingredients and fry for 5-10 minutes, stirring often. You want the crumb to be crispy, golden and deeply flavoured.

Serve soup topped with a generous spoonful of sizzling crumb topping and a sprinkle of finely chopped parsley.

For the crumb topping:

2 tbsp olive oil 50g walnuts (about ½ cup), finely chopped 1 cup cauliflower crumbs (blitzed in a food processor or finely chopped) 1 clove garlic, crushed or finely grated 1 tsp smoked paprika pinch of cayenne pepper salt and pepper to taste

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NOURISH | recipes

Sick of chopping pumpkin? Try this nourishing and comforting sweet potato soup that’s mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds. Double the recipe if you’re feeding a crowd or have big appetites to feed.

1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 3 sticks celery, chopped 2 tsp ground cumin pinch cayenne pepper (or more to taste)

WITH TAMARI PUMPKIN SEEDS

1 large orange kumara (about 600g), peeled and chopped 4 cups vegetable stock ¼ cup red lentils salt and pepper to season juice of one orange (about 2 tbsp)

Preheat oven to 160°C. Toss the pumpkin seeds with the tamari then spread them out on a baking tray and roast for 8-10 minutes, or until toasted golden and the tamari is dry.

Remove from the oven and cool. The seeds will crisp up as they cool.

Heat olive oil in a large saucepan. Add garlic, onion and celery and cook for 5-10 minutes, until the vegetables are soft and fragrant.

Add the cumin, cayenne pepper, kumara, vegetable stock and red lentils. Season with a little salt and pepper, then simmer for 20 minutes, or until the lentils are cooked and the kumara is soft.

Transfer the mixture to a blender and blend until smooth. Return soup to the pan, adjust seasoning with salt, pepper and cayenne pepper, and add orange juice to taste.

Serve soup topped with a few spoonfuls of tamari pumpkin seeds and some chopped coriander leaves.

coriander (to garnish, optional) For the tamari pumpkin seeds:

½ cup pumpkin seeds 2 tsp tamari

Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating things that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

Improve Gut, Joint and Skin Health with

Organic Bone Broth FOR OUR LOCAL STOCKISTS AND RECIPES GO TO

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GET READY TO CRUMBLE RECIPES MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

NOURISH | recipes

I love crumbles. They are comforting, hearty and perfect on a cold winter’s night. But don’t limit yourself to crumbles for a dessert.

Some stewed apple and boysenberries topped with crumble for lunch is quite acceptable. Top it with half a litre of whipped cream, sit back and bathe in sated satisfaction. After a portion of crumble there’s no room for soup or a sandwich anyway!

Megan Priscott www.redkitchen.co.nz

LEMON MASCARPONE MOUSSE WITH VANILLA MACADAMIA CRUMBLE AND ITALIAN MERINGUE

Using an electric mixer cream sugar and egg yolks until very pale and the sugar has dissolved.

This is a very popular KitchenHQ dessert. The Italian meringue is quite technical, but in fact very easy. Give it a go, you’ll feel inspired after acing this dessert.

Add the lemon juice and lemon powder. Mix until incorporated.

Vanilla and Macadamia Biscuit Crumble

(This is super easy and a crunchy top to mousse, ice cream and parfaits.)

125g butter ¾ cup sugar 1 tsp vanilla paste

Add the mascarpone and mix for a few seconds until incorporated. Do not overmix the mascarpone or it will lose its structure and become runny.

Fold through the whipped cream.

This is now ready to assemble.

Italian Meringue

4 egg whites

1 egg

1 cup sugar

2 cups plain flour

Put egg whites and sugar into a pot. Use a thermometer and continuously stir over a low heat until 65°C or egg white has completely dissolved. Do not go over 65°C or the egg whites will scramble, and you don’t want this.

1 cup chopped macadamia 1 tsp baking powder Pre-heat oven to 180°C. Cream butter and sugar until pale and creamy.

Add vanilla paste and egg. Mix until combined.

Mix in the flour, baking powder and macadamias.

Crumble onto a greased baking sheet and pop into the oven for approx.

15 minutes until cooked and crunchy. This is ready to use.

Lemon Mascarpone Mousse

50g caster sugar 3 egg yolks 300g mascarpone 2 tbsp Fresh As lemon powder 2 tbsp lemon juice ½ cup whipped cream

Put the mixture into a clean mixing bowl and whisk until the mixture is thick and stands by itself. (It’s very on-trend now to tip the bowl over your head. If it stays in the bowl it’s ready; if it pours out, put your picture on Facebook.)

Put into a piping bag and pipe rosettes onto a tray. Colour with a blowtorch, and these are now ready to assemble.

The Grande Assembly You can use a coupe and place lemon mousse at the bottom, then top with crumble and place the Italian meringue on top. Top with a little white or yellow edible flower. These can be made ahead and just taken from the chiller when it’s time to eat. You can add a dollop of lemon curd to the base if you have some.

On a plate: A deep smear of lemon mousse, two little dollops of golden meringue and sprinkle a line of biscuit crumble. You can also finish with a little yellow flower to pretty it up.

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PLUM RICOTTA CRUMBLE CAKE This huge cake is really impressive! Place it on a glass stand on the kitchen bench and show your friends what a domestic goddess or kitchen king you are. (Or give us a call at RedKitchen, and we can make it for you.

Claim it as your own; you have the recipe.)

Note: This recipe makes a really large cake. For a smaller version use a 20cm tin and halve the recipe.

Crumble Topping

1 cup walnuts ½ cup brown sugar ½ cup plain flour ½ tsp ground cinnamon 60g cold unsalted butter cut into small chunks Pulse the walnuts in a food processor until coarsely chopped. Set aside.

Cream the butter and brown sugar, and then mix in the walnuts, cinnamon and flour. Place in a bowl and refrigerate the topping while making the cake.

Cake Ingredients

8 tinned plums, sliced or quartered 300g butter 300g caster sugar 2 tsp grated lemon rind 4 eggs 400g self-raising flour 1 tsp baking powder 1 cup milk 350g well drained ricotta cheese Pre-heat oven to 180°C and prepare a 28cm cake tin.

To make the cake, cream the butter, sugar and lemon rind together in a bowl until light and fluffy.

Add the eggs and mix until well combined.

Add the sifted flour and baking powder alternately with the milk to make a soft batter. You may not need to use all the milk.

Spoon half the batter into the greased and lined tin. Crumble over the ricotta and half of the reserved crumb mixture, then top with half the plum slices. Gently spoon the remaining batter over the fruit. Top the cake with the remaining plum slices, then sprinkle the top of the cake with the crumble.

Pop in oven and cook for 60-75 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.

Dust the top of the cake with icing sugar just before serving.

CRUMBLE TOPPING

APPLE CRUMBLE MUFFINS

This is a staple crumble topping that has a little bit of extra crunch.

Add it on top of poached apple and blackberries, or apple and feijoa, or any combo of fruit for that matter. We keep the crumble in the chiller and add it to the top of our apple and cream cheese muffins.

3 cups flour

I use Harraways organic oats as they are finer and more easily digestible.

1½ cups milk

½ cup brown sugar 120g butter ½ cup flour

1½ cup sugar 4½ tsp baking powder 1½ tsp custard powder 1¼ cups oil 3 eggs 1 cup Granny Smith apple, chopped cream cheese

1 cup walnuts 1 cup long thread coconut

Pre-heat oven to 180°C.

1 cup slivered almonds

Mix dry ingredients and wet ingredients in separate bowls.

1 cup Harraways organic oats 1 tsp cinnamon

Add dry mixture to wet ingredients and then fold together.

½ tsp vanilla paste

Add chopped apple to the mixture and fold together. To ensure light and soft muffins, do not overmix.

Rub together the butter, brown sugar and flour.

Grease muffin tins well and fill each tin evenly with mixture. Poke some extra apple in the top. (We love our muffins full of fruit.)

Mix in the remaining ingredients and this is ready to use.

Place 1 tsp cold cream cheese onto the top of each muffin and 1 tbsp crumble mixture.

Place muffins on the middle or top shelf of the oven for approximately 15 minutes.

PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

LENTIL Does It RECIPES AND IMAGES EMMA GALLOWAY

Spiced Tomato and Lentil Soup I like to think of this soup as a winter pantry staple. You’re likely to have all the ingredients at hand, it comes together in very little time and leaves you feeling nourished and warm from the inside out.

I find it easiest to place the lentils into a fine sieve and rinse under cold water, before draining well and adding to the soup. Lemon juice can be used in place of lime, if that’s what you have at hand.

Serves 4

2 tbsp olive oil 1 onion, finely diced 3 cloves garlic, crushed 1 tsp cumin seeds 1 tsp dried oregano 2 tsp smoked paprika 1 tsp paprika small pinch dried chilli flakes ½ cup dried brown or black lentils, rinsed

½ cup red lentils, rinsed (available from Vetro Tauranga) 1 x 400g tin chopped tomatoes 1 litre water juice of ½ lime pinch of raw sugar fine sea salt, to taste fresh coriander leaves, to serve

Heat oil in a large saucepan over medium-high heat. Add onion and sauté, stirring often for 3-4 minutes. Add garlic, cumin seeds and oregano and continue to cook for a further minute. Add smoked and regular paprika and chilli flakes and stir well. Add both types of lentils, tomatoes and water. Cover with a lid and bring to the boil.

Reduce heat and simmer 30-35 minutes with the lid ajar. The brown/ black lentils should be tender now and the red lentils collapsed into the soup. If not, cook for a further 5-10 minutes. Add lime juice, raw sugar and season to taste with salt (you’ll need approx.

1-2 teaspoons). Serve hot topped with fresh coriander leaves. Any leftovers can be cooled and stored in the fridge 3-4 days.

PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

Roasted Red Onion

Black Lentil & Dried Blueberry Salad Serves 4-6

8 medium red onions, peeled and cut into wedges ¼ cup dried blueberries (available from Vetro Tauranga) 2 bay leaves, fresh or dried 3 tbsp extra virgin olive oil ¼ cup red wine vinegar, plus 1 tbsp extra 1 tbsp honey, optional fine sea salt and freshly ground black pepper 1 cup cooked black (beluga) lentils, drained well* 3-4 handfuls of rocket or mixed salad greens ¼ cup toasted pecans, roughly chopped**

Preheat oven to 180°C. Scatter dried blueberries and bay leaves over the base of a large oven-proof dish, arrange red onion wedges on top, then drizzle with 2 tablespoons of the olive oil, ¼ cup of red wine vinegar, honey (if using), then season with salt and pepper. Roast 30-40 minutes or until onions are tender and the edges are starting to colour. Remove from the oven and set aside until cooled to room temperature.

To serve, arrange rocket or salad greens on a large platter or salad bowl, top with roasted red onions (reserve their cooking juices), lentils and toasted pecans. Mix the remaining 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar into the reserved cooking juices and drizzle this dressing over the salad. * To cook lentils, you can soak them overnight in cold water to improve digestion and speed up the cooking time or just cook straight from dried. You’ll need approx. ¼-1/3 cup dried black (beluga) lentils to give 1 cup once cooked. Cover dried or soaked (and drained) lentils with plenty of water and simmer for 12-20 minutes (the lesser time for soaked and the latter for dried) or until just tender but not falling apart. Once tender, add a little salt to the water, cook for 30 seconds further, then drain and set aside to cool. ** To toast pecans, spread onto a tray and cook in a pre-heated oven at 180°C for 6-8 minutes or until lightly toasted.

Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

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PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

TAKE THE CHALLENGE THIS JULY WORDS VICKI RAVLICH-HORAN

Every piece of plastic ever made still exists somewhere, in some form, in the environment. And the problem is compounding! In the first decade of this century, more plastic was produced than in the entire century before.

It seems ludicrous that a product designed to last forever is used as a disposable item, yet this is what we do and are doing in increasing amounts. Plastic Free July is a campaign that started in Australia and has spread around the world. The premise is simple: in the month of July REFUSE all single-use plastic. The aim is to raise awareness of the problem and hopefully change our behaviour.

It’s great to see so many small local businesses leading the way and doing their bit. Wild One Eatery in the Mount only stock drinks in glass bottles and have replaced plastic straws for reusable or paper versions. Look out for their beautiful ceramic reusable cups they have created with a local ceramist. Excelso Coffee have long looked at their practices and how they can reduce their waste, encouraging and rewarding those who bring a reusable cup and packaging their beans in paper bags. Nick at Flaveur Breads says they try, wherever possible, to package their bread in paper bags and encourage stockists to use this option.

Discounts are also offered to those using reusable coffee cups and plastic carrier bags have been banished for sturdy brown paper ones. Liz at Vetro in Tauranga says in addition to their Vetro reusable bags they try to pack customers goodies into cardboard boxes.

Seventy-three percent of litter on beaches around the world is plastic: filters from cigarette butts, bottles, bottle caps, food wrappers, grocery bags and polystyrene containers.

World plastic production has increased exponentially from 2.3 million tons in 1950 to 162 million in 1993 to 448 million by 2015.

Around the world, nearly a million plastic beverage bottles are sold every minute.

The largest market for plastics today is packaging materials. That trash now accounts for nearly half of all plastic waste generated globally— most of it never gets recycled or incinerated.

More than 40% of plastic is used just once, then tossed.

Source; National Geographic

DOING OUR BIT

For the past four years, new Nourish subscribers have received one of our wonderful jute bags. We also have our own reusable coffee cups.

From this edition on we will no longer be sending subscribers’ magazines out in plastic sleeves, instead we will go back to paper envelopes.

Learn more on the subject by going to our website http://nourishmagazine.co.nz/about-us/nourish-earth/

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THE PROBLEM WITH RECYCLING

Recycling is the last resort when it comes to plastic—refusing needs to be the priority! It’s estimated only 9% of the 7 billion tonnes of plastic waste generated worldwide is recycled. Add to this New Zealand lacks the facilities to recycle most of our plastic waste, so has in the past resorted to exporting it.

To help you reduce your use of single-use plastic we have put together a list, starting with the easiest changes to adopt through to ones that take more commitment and planning. We suggest starting at the top of the list and tick the ones off you already do then pick the next one on the list to adopt. Once this is a habit, pick another. Last year I stopped lining our rubbish bin with plastic bags. I was dubious at first and got some resistance from my other half. We have not looked back. As we compost food scraps and recycle as much as possible there is no issue.

o Use a reusable shopping bag. o Use reusable water bottles. o Stop sucking from a straw or use a reusable one. o Use reusable produce bags. o Use a reusable coffee cup. o Stop buying individually portioned packets, i.e. yoghurt, chips, crackers. Instead buy one packet and portion them yourself into reusable containers. o Stop lining your rubbish bags with plastic bags. o Replace cling film with honey wraps or reusable containers. o Bring your own takeaway container. o Replace your toothbrush with a wooden one. o Replace your personal products like shampoo and deodorant with those not packaged in plastic. o Wear only natural fibres like wool, cotton, bamboo and linen.

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

WORDS ANNA SINCLAIR

Winter is one of my favourite times in the garden. I love the way I feel under no pressure to do anything; the way the garden has relaxed into a gentle slumber, regarding charging its batteries and waiting patiently for spring.

NOURISH | gardening

I love the way the form and structure of the garden, plants and trees are exposed and put on show. I love the slowing down of the days and the shortening of the sunlight hours, making me look forward and anticipate the warming that will eventually come. But mostly I love the clean slate that winter provides every gardener and the chance for us to do it all again next season.

My favourite winter gardening activity is planning, dreaming and scheming for the coming growing season. This is best done on a freezing cold, windy grey day. You will need a comfy spot next to a roaring fire, a pot of homemade soup and plenty of time at your disposal. Then it is just a matter of dreaming, making notes, lists and drawings. I like to jot down all the areas in the garden that I want to work on and go from there. The other method is to look at seed and plant catalogues or websites and let this be your inspiration. A warning here: this is a very addictive way to lose several hours and can be expensive! Some resources to get you started: Owairaka seeds, Matthews roses, Davey Gardens (dahlias), Heirloom Perennial Nursery and Plant 4 Life Nursery.

If you manage to drag yourself away from the fire and all your garden dreaming, there are a couple of other winter jobs that need to be done. The first is to plant fruit trees and other deciduous trees. Winter is the best time for this job as the trees are dormant and planting them now will not ‘shock’ them or cause a check in their growth.

The other essential winter job that needs to be tackled is pruning roses. In the milder Waikato and BOP environment, it is important not to prune too early, as this can result in your roses re-sprouting, only to get hit by frosts. I like to wait till July and even August before pruning.

When pruning roses you are trying to do a number of things. The first is to remove all dead, diseased and damaged wood. This is known as the ‘3 Ds’ and is a great starting point. The second thing is to thin small, weak and old wood or stems that are crossing over and will rub together. Always prune to an outward facing node. (A stem is made up of nodes and internodes. The nodes are the small bud-like structures that leaves or branches grow out from. The internode is the area in between the nodes.) Make your cuts on an angle slightly above the node so you are not damaging it, but not too high that you leave a large piece of stem. Otherwise, over time, this obsolete piece of stem will die and provide an entry point for disease. This process should open up the frame of the rose and

allow air movement. It should also mean that come spring you will have strong growth and lots of flowers.

The biggest thing to understand with pruning roses is that it is better to do it badly than not do it at all. So don’t be afraid, just give it a go. The Waikato Rose Society do free pruning demonstrations, so keep an eye out for these.

Happy winter garden dreaming!

“The colour of springtime is in the flowers, the colour of winter is in the imagination” - Ward Elliott Hour

Anna Sinclair | The Flower Lady facebook.com/theflowerlady In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale. She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers in her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

SOWING THE SEED WORDS VICKI RAVLICH-HORAN | IMAGES PAT SHEPHERD, ONE PERCENT COLLECTIVE

Inspired by renowned Australian chef Stephanie Alexander’s Kitchen Garden Programme which began in Melbourne in 2001, the Garden to Table programme was established in New Zealand in 2018.

Brought to New Zealand by Catherine Bell (co-founder of Dish Magazine), a food hero of our own, the programme is governed by a trust. Garden to Table recognises that many children are disconnected from nature and their food supply, not recognising common vegetables let alone knowing how to cook them. The trust believes by creating a child centric programme with grow, harvest, prepare and share at its heart, they will nurture future generations to have an awareness of individual and collective responsibility for the environment, healthy eating and their community.

Starting in Auckland, but now spreading its limbs, the programme this year branched out to the BOP. Andrea Green heads up Good Neighbour Community Gardens, so taking on the Garden to Table project was a natural extension of her role.

Schools have a choice of joining the full programme or signing up to the online model.

There are currently four schools in the Bay who have joined the programme with the hope more will see the benefits and come on board.

With a focus on what Andrea calls “authentic learning”, the children are encouraged to get their hands dirty both in the garden growing their food and in the kitchen cooking it. “The absentee rate drops on Garden to Table days,” laughs Andrea, who says an emphasis is put on delicious food not healthy.

Positive peer pressure kicks in with the children trying and most often loving vegetables they would normally spurn. All the tools used from the knives in the kitchen to the spades in the garden are full sized as it is hoped what the kids learn in the programme is taken home and practised. This is about planting seeds for a lifetime, learning more, Andrea says, than to eat and grow food. Social skills like setting the table, manners, sitting together, sharing a meal and even welcoming guests are all seamlessly integrated in this practical programme.

Garden to Table offers schools a bounty of curriculum-integrated resources and teaching aids, from recipes through to garden guides and starter packs as well as the support from Andrea and the team. “My role,” Andrea says, “is to walk them (the schools) through the journey.” Each full programme school has a dedicated kitchen specialist and a garden specialist who are also supported by a Garden to Table trainer.

These specialists can be teachers, parents, grandparents or a volunteer from the community.

The programme’s success is in part due to its simple premise and vision and the willingness to collaborate with other groups or individuals who share this.

Learn more about Garden to Table and how you or your school can get involved by going to www.gardentotable.org.nz.

PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

Nourishing THE HOMELESS & HUNGRY WORDS LIZ FRENCH I IMAGES BRYDIE THOMPSON

While most of us are turning a blind eye or blaming the problem on the system or the people themselves, there are a few selfless groups who help the homeless of Tauranga with nourishment and support.

Friday nights are a highlight for the homeless community of Greerton. For two years they have been able to look forward to a nourishing meal served by Kai Aroha, a team of volunteers led by Tania Lewis-Rickard.

“It started with a budget of twenty dollars and a pot of soup,” Tania explains. “We delivered soup and bread to the homeless until my nephew suggested we base ourselves somewhere.”

When Nourish arrived, the scene outside Greerton’s Centrepoint Opportunity shop was a jovial one: Tania’s family group and a team of volunteers setting out the food; an assortment of people drifting in and chatting while they waited, quite a few children.

“We feed people in need as well as the homeless.” Kai Aroha’s mission is to feed not just the body, but the heart and soul as well.

“We want them to see and feel the love in what we give,” says Tania. The friendly atmosphere suggests they are succeeding. “It’s all about community,” said one grateful recipient.

Appetising Colour Tania teaches art and photography at Papamoa College. It’s not because she’s an artist that she demands colourful food. It is because it is the healthiest.

To this end the Kai Aroha team plan their meals a week in advance, incorporating food they have begged, bought with funds they raise, asked for through social media and been donated by generous local businesses. “The Good Neighbour Trust provides us with a lot of food from their Food Rescue operation,” Tania explains.

The huge crock pot of soup Tania’s mum, Helen Lewis, makes every week is full of goodies. “I sneak in silver beet chopped thinly to ensure children get lots of nutrition.” Soup comes with bread generously supplied by Blomquist Bakeries.

This week it’s chicken soup followed by a spread of casserole, pies, quiche and green vegetables. Dessert features feijoa crumble made by a volunteer’s children. The evening starts with a blessing then dinner is served—kids first. The diners sit on chairs provided, eating off their knees and sharing their stories.

It gets pretty bleak on the street in the winter; food cools quickly, people shiver. Thanks to Bay Venues, an offshoot of the Tauranga City Council, Kai Aroha was able to move into the Greerton Community Hall in May on a monthly trial basis.

“Beggar’s Banquet” Saturday night’s alright for food if you’re living rough in the CBD. The star of the weekly dinner for the homeless is Liz Kite who has been feeding the needy for three years, as charity Under the Stars.

“I got the name from a man with mental health problems. I asked where he was sleeping. ‘Under the stars’, he replied.”

After feeding her “streeties” in the library arcade for one and a half years, Liz realised they needed more than just food. “With the help

of the council we were able to rent this hall at Cliff Road. We can now provide showers with towels and toiletries we supply. These are most appreciated.”

Still, nothing is more appreciated than the food. “One of our street whānau described our meal as a beggars’ banquet.”

Thanks to Liz’s team of volunteers, who each bring a home cooked dish or two, the banquet this drizzly Saturday started with thick pumpkin soup, rolls from Subway or Bakers Delight, followed by a smorgasbord spanning mince, rice, pasta, pies, scalloped potatoes, green salad and beans. Dessert every week includes cheesecake from The Cheesecake Shop, this evening accompanied by a salad of fruit from The Fresh Market at Gate Pa. The meal was preceded by a blessing in Māori then English, and an inspiring speech from a man who has finally beaten a 17-year drug addiction. Liz is a tireless supporter of those with drug and alcohol dependency. “Nourishing food, protein and Omega 3’s are important to aid recovery,” she explains.

Liz invites the 60 or so people seated peacefully at tables in the hall to come and partake. “Homeless people first,” she reminds them. Several people wait patiently for the long queue to ease. “I

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

have a car to sleep in so I am better off than most,” says one.

Neither group wastes leftover food.

Kai Aroha make up bags which they distribute. Under the Stars sets out boxes of produce, the needy taking enough to help sustain them through a couple more days.

The sense of gratitude for what Kai Aroha and Under the Stars provide was palpable and often expressed: gratitude for the food, for the lack of judgement and for the love.

Kai Aroha Friday's, Greerton www.facebook.com/kaiarohatauranga Under the Stars - Homeless in Tauranga 39 Cliff Road, 6pm Saturdays Search Facebook "Under the Stars Homeless in Tauranga"

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GET REAL,

Real Healthy WORDS VICKI RAVLICH-HORAN I IMAGES ASHLEE DECAIRES

NOURISH | feature

Jenna Smith and Renee Norman met seven years ago; their husbands are best mates and the pair discovered they had a lot more in common than their respective beaus. Jenna was a PE teacher and Renee worked for Sport Waikato. “We just clicked,” admits Jenna. Their common love of health, wellness and fitness has led the duo starting a business together, creating a platform for women to get healthy.

Jenna says they would often have friends and family ask them for advice and this inevitably led to many discussions on how they could help more women lead healthier lives. Renee says, “We were discouraged by the diet world and wanted to help women go back to basics; eat real food and move more.”

A lot of work and preparation ensued for this enthusiastic pair.

With a bunch of qualifications between them including a Bachelor of Sport and Exercise Science, Bachelor of Teaching, Bachelor of Sport and Leisure Studies and a qualification in Integrative Nutrition Health Coaching they had to add to their set of skills, learning to create and edit videos, designing a website and more.

“We spent a lot of time YouTubing ‘how to…’ laughs Jenna.

By October 2016 they had over 150 exercise videos and a library of more than 100 healthy recipes and a website ready to go. Real Health NZ went live.

Life was about to change dramatically for both Jenna and Renee and the timing couldn’t have been more perfect. Renee discovered she was pregnant with her first child with Jenna discovering three months later she, too, was expecting.

For many, becoming a mum means putting the career on hold, fortuitously for Renee and Jenna, it has given them time to throw themselves fully into Real Health NZ. It has also given them new insight and a better understanding of the struggles many women have staying active and healthy when time is so scarce.

“Pre-kids you have so much time for yourself,” admits Jenna. With the firm belief women need to take better care of themselves but with an understanding time is precious, Real Health NZ, Renee says, is designed to work for you. You can work out whenever it suits you, or you can spare 30 minutes, at 10pm or 10 am, using the workout library.

Or you can join the growing community three times a week at the live workouts via a closed Facebook group. It is in this forum that you can see just how real Real Health NZ is. Busy mums too, the pair have learnt to let go of the need for perfection in favour of getting things done. They admit you sometimes see a pile of washing in the background or the kids’ toys scattered around. It is this realness that has resonated with members who can relate and don’t feel bad about the state of their house as they take time to work on their wellness.

It’s the ability to interact with members in these sessions that Renee and Jenna love too. The wonders of technology have allowed them to create a fantastic platform with a growing number of resources, but the chance for members to feel part of a

Real Tips for Health

• Ditch the all or nothing attitude. When it comes to health and fitness, Renee and Jenna say every little bit counts.

• Work out what your why is. When you understand your motivation keep it front of mind to keep you on track.

• Go back to basics. If it doesn’t have a label it’s going to be good for you.

community all with a common goal is really powerful.

In addition to the focus on moving more, Real Health NZ’s second biggest message is the need for us to eat real food. Renee stresses “we are not chefs”, instead the recipes are a range of everyday dishes, for the whole family, with a healthy twist. The philosophy is based around throwing out packet foods and cooking from fresh ingredients. “We want to create clarity and empower women with knowledge,” says Jenna, who believes there is a lot of confusion out there.

Enjoying life is important, which is why Renee says, “We don’t believe in falling off the wagon, there is no wagon to fall off!” The goal is to crowd out the “naughty” foods, explains Renee. “It’s the 80/20 rule,” adds Jenna.

So what next for this duo with growing families as well as business?

“Continue to grow our community,” says Jenna. “Ladies love our product; now we just need to keep refining it.”

With a couple of real life events and boot camps under their belts they are also branching out into the corporate world, bringing their health and wellness message to businesses who care about the health of their staff.

Join Real Health NZ at www.realhealthnz.co.nz

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

Choosing plants that suit your conditions is a smart thing to do. Plants that naturally require less water will give you a lower maintenance, better performing garden in summer. In general, plants with silver foliage are more drought tolerant. Australian natives such as proteas and leucadendrons can handle quite dry situations. Not to be outdone, many of our own natives including carex, muehlenbeckia, brachyglottis and libertia are very hardy in dry conditions. The choices continue with Mediterranean herbs like rosemary, sage, borage, lavender and thyme, which all cope with dry situations. And if you are wanting flowers to pick, try the salvia family: zinnias, strawflowers and statice.

Mulch is a gardener’s best friend. Not only does it help retain moisture in the soil, it also stops weeds from growing and helps feed the soil. The key with mulch is the thicker the better. I like to make my mulch at least 10cm deep. I would also suggest putting a layer of cardboard or thick newspaper under your mulch for best results. The mulching material you use is up to you and will depend on the look you are after, what you have available and the Some to consider are fine wooddish chip,iscompost, pea straw and comforting! It's packed full of vegetables, so if you struggle to get Webudget. seriously love curry!

This Thai-inspired creamy, spicy, rich and lawn clippings your kids to eat their veggies this is a great meal to try—they won't even notice them.

Thai Butternut Curry With Turmeric Rice

How you water or the watering techniques you use will also impact on Serves 4-5 savvy | Dairyyou Free | Gluten Free | Refined Freeuse less water Dice sweet potato and pumpkin, simmer in a pot of water to soften for how water are.

A good soak once a Sugar week will approx. 15 minutes. and is healthier for the plant than a 1light sprinkle every day. Plant roots tbsp fish sauce 1 large sweet potato grow towards moister yet soil dries out from the top. So if you wet just the Dice shallots and silverbeet and set to the side.

1 tbsp olive oil 1 butternut pumpkin surface you are training your plant roots to grow near the surface where they Add rice, turmeric and a pinch of salt to a pot of boiling water. Leave to top 2 shallots will then run out of water fast. In thefresh long coriander run this will weaken the plant and for 15 minutes on medium heat to cook, stirring occasionally.

4 silverbeet leaves make it more vulnerable. If you do the reverse and give your plants a good soak, the rootsgarlic will grow downwards.

The deeper a plant’s roots grow theFry off diced shallots in a little oil on medium heat.

TURMERIC RICE 2 tsp crushed more drought tolerant it will be.

In my own garden I mulch heavily everyOnce pumpkin and sweet potato has softened, drain and add to 2 cups rice 1 tbsp fresh grated ginger year, and give all new plants (in their first summer) if Add coconut milk, freshly grated ginger, crushed garlic, shallots.

2 tsp turmeric a long soak once a week 1 tsp red curry paste curry powder, red curry are paste, fish sauce,dry. diced silverbeet leaves and needed. By the second summer they are on their own and will only receive water if conditions particularly 1 cup peas vegetable stock.

1 pinch salt is to water in the evenings or early morning. If you have a timer, set it for 4 or 5a.m, just 1 cup vegetable stock Other ways to get the most out of your irrigation Mix together well, cover and simmer on medium heat for a further 10 before the sunmilk comes up. Try not to water the leaves. Plants do most of their water uptake through their roots, so this is where the water 1 can coconut minutes.

3 tsp curry powder

should go. If possible use drip or soaker hoses rather than sprinklers. And while you are at it, fix any leaky taps or hoses and remove weeds.

Once rice is almost cooked, add peas and cook for a further few

minutes draining.

Summer is all about having fun in the sun, and what better place to do it thanbefore in your water wise garden full of plants you have grown from seeds. So don’t just sit there—get digging!

Serve in bowls and garnish with fresh coriander.

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PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

WINE LORE

ONE TRULY GREAT WINE One less ‘wines to try before I die’ on the bucket list. I’d enjoyed the most famous Sauternes dessert wine Chateau d’Yquem previously on a few occasions, but never one from the 1971 vintage, the year of my graduation from high school. So what better way to commemorate the final meeting of the oldest wine club in Tauranga (and perhaps New Zealand) than to share a truly great bottle of wine? This was also a perfect way to honour the kind and nearly perpetual president and facilitator of the Purplefoot Wine Club who had recently died (well into his nineties).

The wine was light brown in colour, but not nearly as dark as Sauternes can become. Its body was viscous, but not at all syrupy.

The wine was not nearly as sweet as younger Chateau d’Yquem; in fact, it could have been mistaken for a Montrochet, Burgundy’s top Grand Cru white wine comprised of 100% Chardonnay. That is what made this wine so fascinating. The acidity of its youth had been completely integrated into the juice, and to me tasted of ultra-ripe apricot and a smattering of other fully ripened stone fruits, not unlike Pinot Gris. In the mouth, it expressed itself more and more throughout the next half hour, never losing its intensity or vigour. In fact, it just kept providing more and more richness and exoticism. I must say it was a magical experience, definitely the best white wine of my lifetime.

This tasting made it apparent that a single bottle can enthral 25 people and provide each person with an ample amount of wine to appreciate it without needing a full glass. Because of its level of concentration, it was just the perfect amount to share for such a group. I recommend serving such a wine after the main courses but before dessert, so one does not waste any of the nectar by inadvertently using it to just wash down the dessert. (Yes, it does happen).

A bit of history: Chateau d’Yquem was established in 1477 A.D. It was regarded in the 1855 classification as the greatest white wine vineyard in Bordeaux as well as Sauternes. The Lur Saluces family has owned the property since 1785, or just around 233 years.

The Chateau d’Yquem vineyard is planted with 80% Semillon and 20% Sauvignon Blanc grapes. Just over 5400 cases per year are presently produced from its 126 hectares, a very low yield of 515 bottles per hectare.

There are usually around six passes through the vineyard each year to pick only the fully botrytized (those grapes afflicted with noble rot).

Just think about it: 47 years after the grapes were harvested, this 1971 Chateau d’Yquem was at its prime drinking window, able to provide several more decades of immense pleasure. In fact, there are wines from this Chateau from the 1811 vintage still drinking well today.

Jim

Finer Wines

8 Main Road, Katikati | www.finerwines.co.nz

HAVE A WINE QUESTION?

Jim writes a regular wine column so email us info@nourishmagazine.co.nz

PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

A TRIP TO THE DARK SIDE

THE TRUTH ABOUT

WORDS KATRINA PACE

In our quest for serving new and different foods, or finding the next cure-all supplement sometimes we see old favourites coming back in fashion, but with a different spin.

If you’ve spent any time on Pinterest or Instagram you might have found pictures of black charcoal ice cream, macaroons, fish fingers or bread. Check out a pharmacy and you’ll see that charcoal supplements have started to grace the shelves again.

Tune into the internet and you’ll be amazed at all the things that charcoal is supposed to help us with: stopping bloating and gas, whitening our teeth, reducing cholesterol, making our skin glow, cleansing our bowels and slowing ageing. But is all as it seems?

What do you need to know about the dark side?

What is it? Charcoal is essentially carbon. It’s made from heating plant material in a very low oxygen environment. Originally, charcoal was made as an alternative energy source to wood, which burns hotter with less smoke.

What is it made from? Standard charcoal for use as a source of energy is made from coconut shell, petroleum, coal, wood or peat.

You might use it today to get your fire or BBQ started. Activated charcoal has been heated with other gases or chemicals to make it more absorbent than regular charcoal and is used in many industries that require filtration or purification.

From heating to eating. Activated charcoal has been used for years as a treatment for poisoning or overdoses of certain medications.

And now you’ll see activated charcoal promoted to help many aspects of health that require impurities to be removed from the body.

Bloating and gas. Research results certainly suggest that taking charcoal may reduce bloating and gas caused by small intestinal bacterial overgrowth (SIBO), as tested using a lactulose hydrogen breath test. The problem is knowing whether your bloating is caused by SIBO, hormones, water retention, food intolerance, bad posture or any other cause. If your bloating is ongoing it would pay to get checked out by your doctor rather than dive straight for the charcoal.

Glowing skin. Using charcoal in a face mask or scrub is supposed

to help draw out impurities, such as dust and open skin pores, helping our skin to glow. But it’s hard to say whether skin care products formulated using charcoal are any better than others.

Watch out, as charcoal products may dehydrate your skin.

Whiter teeth. It sounds strange to put black charcoal on your teeth to make them whiter. It’s the same properties of charcoal that could make our skin glow and our bloating go (binding impurities) that can remove stains. However, dentists warn that the charcoal is rough on our teeth and using it too much may cause damage to your tooth enamel. So don’t use daily and smear the paste on your teeth rather than brush.

Cholesterol lowering. Taking charcoal supplements is said to reduce your cholesterol levels. With cholesterol being a good indicator of heart disease risk, it seems that if charcoal reduces your cholesterol then that’s a good thing to do. Although research does seem to show that charcoal can reduce cholesterol, it’s worth considering the side effects. As charcoal binds with other elements that might be impurities or toxins, it also binds with vitamins and minerals that are essential for our health as well as medication you might be on. With a range of medications and supplements available that don’t have this effect, it’s worth thinking of charcoal as a last option.

If you’re thinking about dabbling in the dark side, here are some things to watch out for: • Drink lots – taking charcoal as food or capsules can cause dehydration.

• Charcoal may interact with other medications you’re taking.

• Charcoal may reduce the effectiveness of medications you’re taking.

• Charcoal will reduce uptake of nutrients. If you’re taking it only occasionally, it’s not a problem, but if you take charcoal daily then be careful.

Katrina Pace | kpacedietitian.com Katrina is a NZ registered dietitian and writer, helping people achieve wellness through diet and attitude to eating.

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PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty A FIRST WORLD PROBLEM When the hairdresser who had cut and coloured Liz French’s straight, strong bob for 10 years upped and left for Auckland, she had a minor meltdown and a major problem— solved at Fringe.

It is also in skincare ranges. Our products contain high quality Binchotan white charcoal (a traditional charcoal of Japan made from Japanese Ubama Oak). This high quality charcoal has a unique ability to absorb or physically bind to 1000 times its weight. Absorption is the entering of one substance by another, and adsorption involves the adhesion of one substance onto the surface of another. Activated charcoal, which has a negatively charged surface, attracts and binds itself to positively charged toxins.

It was with some trepidation that I surrendered to Robyn’s calming hands. She listened, made sensible suggestions regarding length and method of attack for my regrowth.

She explained they use Affinage salon professional hair colour, developed in Italy and adapted for Antipodean conditions, and applied foils with a very light touch before leaving me to relax with a fantastic choice of up to date magazines. I was in such a state of bliss during the hair wash and massage I did not notice she used a very purple shampoo which I bought for home use. (Fonola ‘noyellow’ shampoo, also made in Italy, ensures my hair stays golden not brassy.) Robyn then scissored me to my ideal sculptural, no-nonsense bob, much harder to get right than it looks. I walked out a new woman with happy hair and a perfect fringe!

When evaluating charcoal products on the market today, the majority are formulated with a single primary focus, to clear up excessively break-out prone skin. Until now, few charcoal masks have demonstrated the ability to quickly and powerfully address multiple skin conditions.

And I am not the only one. A friend I referred to Fringe got a beautiful haircut from Jacqui who is welcoming new clients.

We know that masks can deliver dramatic benefits to the skin, making them ideal supplements to clients’ skin care regime.

Hair becoming a first world problem? Head for Fringe.

The Charcoal Rescue Mask combines active Binchotan charcoal with a variety of ingredients to chemically and physically exfoliate dull skin while addressing skin aging, breakouts and sensitivity. It purifies, brightens, revitalises and calms skin for a healthy vibrant glow.

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THE PURIFYING POWER OF CHARCOAL In medical circles activated charcoal is renowned for its extraordinary abilities. While charcoal can come from a variety of sources, such as peat, coal, wood or petroleum, it has a variety of uses from purifying water to deodorising air and whitening teeth, which makes it an intriguing ingredient.

So if one is looking at using activated charcoal in skincare, you need to look at the quality of the product and the type of activated charcoal that is being used.

Sue

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

tranquillobeauty.co.nz

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty DISCOVER KAWAKAWA, THE PHARMACY OF THE FOREST Kawa Gel from Earth Energies will be your go to first aid in a pot! Use it for chaffing, on itchy bites, wounds and infections, eczema or psoriasis, as a healing lip balm. “We’ve got you covered naturally” says Marie from Earth Energies. Available online at www. earthenergiesnz.com

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PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

Epiphany WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

Two Hamilton engineers hit a sweet spot in the culinary market when they perfected a recipe for light and fresh donuts.

It led to the founding of their Epiphany Café brand, named for their moment of revelation, and dedicated to delicious donuts and other treats. The company has a growing string of cafes and kiosks in the Waikato, Bay of Plenty and Auckland; now it’s preparing to take its edibles down-country to Wellington and the South Island, and offshore to Singapore and Malaysia.

The story begins a few years ago when Jeths Lacson and Mark Epifanio, engineers and friends, couldn’t find the particular quality of fresh, pillow-soft donuts in New Zealand that they’d enjoyed on their respective travels and work experiences overseas.

They decided to bake their own in Hamilton and it took about six months to get the right mix. There were lots of trials, a fair few errors, and eventually the Epiphany Café donut was perfected.

They decided to share them: the first cafe showcasing their style of sweet (and some savoury) treats was opened in the city’s Casabella Lane in February 2016, and it has been joined by many more. Jeths

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and Mark remain Epiphany Cafe’s owners and directors and have a core group of managers to run the business.

The Casabella Lane cafe got a big tick from the public earlier this year when it was named People’s Choice Regional Winner (Upper North Island) at the Meadow Fresh New Zealand Café of the Year awards.

Suzanne Gaier, the company’s general manager, marketing and communications, tells the tale of Jeths, Mark and their knack with donuts, over coffee at the company’s Chartwell kiosk. The cabinets are laden with donuts and customers are making tough choices between top-sellers such as passionfruit and white chocolate, cookies and cream, sugar-cinnamon, salted caramel, and more.

(The feathery-textured sugar-cinnamon gets my nod).

There are 36 different Epiphany Café donut flavours—some using seasonal fruits such as berries, apples, lemons, limes and passionfruit—and most outlets have about 12 to choose from each day. Suggestions and feedback on flavours typically comes from customers and focus groups.

Suzanne says the donuts are handmade in a central kitchen led by five culinary professionals whose teams work shifts to cover 24

NOURISH | feature

hours of baking. Staff use a dough mixer but the rolling, shaping and decorating is done by hand. “We call our chefs the Avengers, they’re our heroes.”

Suzanne says they’re now looking for a master franchisee in Wellington and the South Island, to take Epiphany Café further down the country. “This is an important next step for us.”

Suzanne says the chefs provide consistency across the business, meeting Epiphany Café’s standard of lightness, freshness, and being really divine. “Our donuts are pillow-soft and light; they’re a real treat.”

They also plan to take their unique Kiwi brand into Singapore and Malaysia; Suzanne has just returned from a scouting trip and expects to have the company’s edibles in South-East Asia within 12-24 months.

The company is currently building a new headquarters at Te Rapa, and the commercial kitchen will move there from its current premises in Frankton.

She is enjoying being part of this expansion. Originally from Christchurch, she has Singaporean heritage, and she, her husband and daughter lived in Malaysia for eight years. They came to Hamilton by random chance (her husband stuck a pin in a map of New Zealand when they were planning their move back from Malaysia) and they’re loving the city.

Epiphany Café is now aiming for a much wider following. Its outlets are all franchises; there are currently four in Auckland, two in Hamilton and a pop-up in Tauranga. They’re about to be joined by six more, targeting Cambridge, Te Awamutu, Te Rapa, Rotorua, and another two in Auckland.

Some are run as cafes, others as kiosks (in malls). As well as donuts in the cabinets there are sweet and savoury items such as scones, muffins, slices and quiches. Beverages include Orb coffee and the Waikato’s fragrant Zealong tea. Two of the upcoming cafes (Te Rapa and Tauranga) will offer full a la carte menus.

Suzanne says Epiphany Café is proud to be a staunchly New Zealand brand made with homegrown ingredients, “and a lot of love”. www.epiphanycafe.co.nz

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G O T O T HE

RECIPES MAT MCLEAN

The elusive truffle (tuber melanosporum), the sought-after fungi with a unique flavour that gets chefs and foodies alike is no longer just a dream in New Zealand with a mushrooming industry of truffle growers (or truffière). Did you know there are around a dozen in the Waikato and BOP alone?

Award-winning chef and owner of Palate in Hamilton, Mat McClean admits when he was working in Europe 20 years ago he would never have believed he would one day be cooking with New Zealand truffles in his restaurant.

While still in its infancy, the New Zealand Truffle industry will continue to grow as more and more truffière start producing truffles. It’s a long game, you see, with the average truffle farms taking 7-10 years to produce their first truffle, some never will.

But once they do, given the right conditions, the number of truffles can double each year.

The most common truffle grown in New Zealand is the périgord

or black truffle, which are ripe in late autumn to mid-winter. Gus Tissink from Bidfresh is an avid truffle fan, helping educate local chefs on the delicacy and ensuring they can get their hands on the best there is and says, “Truffles are a work of love with no guarantees of ever producing, so when you do get truffles it’s a special moment. They are completely unique from anything else—a subterranean fungi. The more I learn and taste truffle the more I’m convinced they have their own terroir like wines, so regionally they can be very different. French novelist Colette said, ‘The limitation of the truffle is the imagination of the chef’.

That’s an exciting thought!”

There are many ways to enjoy truffles but sometimes the simplest is best; shaved over eggs, in a butter on steak, in an aioli…. To get you started on your love affair with truffles, Mat McClean has put a couple of recipes together for you to enjoy.

NOURISH | recipes

TRUFFLED SPAGHETTI

BAKED TRUFFLE EGG

1 cup cream 1 cup ricotta

Infuse free range eggs in an airtight container with a fresh truffle for at least 24 hours.

½ cup grated Parmesan

Crack the egg into a ramekin, bake at 150°C or until the egg is just set.

3 egg yolks

Grate over a little truffle and season with salt and pepper.

fresh NZ truffle shaved Parmesan truffle oil

Serve with celeriac and crème fraiche and a few matchstick-sized batons of Granny Smith apple. Or hot smoked salmon and brioche toast would also be perfect!

sea salt 400g fresh spaghetti Cook pasta in a large pot of salted water and drain.

Bring cream to a boil, then add grated Parmesan and stir to combine.

Using a microplane grate a generous amount of truffle into the sauce.

Add the ricotta and egg yolks, season with salt and pepper then toss through the warm pasta.

Serve with more shaved truffle, Parmesan and a drizzle of truffle oil.

Celeriac and Crème Fraiche

100g thinly sliced celeriac lemon sea salt crème fraiche fresh NZ truffle Squeeze a little lemon juice over the celeriac and season with some salt. Mix with a dollop of crème fraiche and some grated truffle.

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GOOD FOOD RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

Wayne creates a couple of easy French inspired dishes just in time for Bastille Day on 14 July.

Bastille Day is France’s National Day and commemorates the beginning of the French Revolution when on 14 July 1789 rebels stormed the Bastille prison in Paris. When King Louis XVI learned of the attack he asked, “Is it a revolt?” He was told, “No Sire, it is a revolution.”

NOURISH | recipes

BAKED CHOCOLATE CHESTNUT MOUSSE 150g dark chocolate 1 1/3 cups chestnut puree (available from La Cave) /3 cup cream

2

4 large eggs, separated /3 cup caster sugar

1

1 tsp vanilla extract Heat your oven to 170°C. In a double boiler, heat the chocolate, chestnut puree and cream over a medium heat, to melt the chocolate and soften the puree.

Once the chocolate is melted, use a potato masher to break up the puree. Small lumps will remain, which is fine. Cool slightly.

Beat the egg whites, gradually adding the sugar. Set aside.

Stir in a spoonful of the chocolate mixture to temper the egg yolks, before adding the rest. Add the vanilla.

Add the beaten egg whites and gently fold in with a metal spoon until well mixed.

Fill eight small ramekins and place the ramekins into a roasting pan.

Add hot water, so it comes half way up the ramekins.

Place into your oven and cook for about 25 minutes, or until the mousses are slightly puffed but still wobbling.

Cool at room temperature, cover and chill thoroughly.

ESCARGOT TARTS 1 tin escargot (available from La Cave) 1 small onion, diced 6 cloves garlic, diced ½ tbsp butter ½ tbsp oil 200g diced bacon 70g roasted walnuts fresh herbs (parsley, chives, oregano, sage...) splash white wine ¼ cup cream salt and pepper pastry cases

Bastille Day July 14th

Celebrate Bastille Day with help from the team at Vetro in Tauranga on Third Ave, Tauranga.

TACT From French wines to authentic croissants, escargot to 75 7161 duck confit, Vetro is the best place for French delicacies and so much more. nz A: 31 ganui DDRESS m/Flaveur.

Wash escargot and set aside.

Place the pastry cases in a warm oven to heat.

In a pan, place the butter and oil and heat until sizzling. Sauté the onion, add the bacon and garlic and cook for a few minutes.

Flash the pan with the white wine and finish with the cream and allow to reduce and thicken.

Finally add the escargot, herbs and walnuts. Check seasoning.

Remove pastry cases from the oven and spoon in the escargot and sauce.

Serve immediately.

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PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

M t i ’ n n c o e D W o r r u d o s Y RECIPES VICKI RAVLICH-HORAN I IMAGES BRYDIE THOMPSON

NOURISH | recipes

A week doesn’t go by that I don’t cook with mince in some shape or form. Meatballs in their many different forms are always popular in my house as too are dishes like lasagne and spag bol.

The key to cooking with mince is to ensure it’s not too fatty and simply a way for supermarket butchery departments to get rid of secondary cuts. I’m loving the beef mince from www.greenleabutchershop.co.nz, and the bonus is they deliver to your door!

Chicken Meatball Broth These delicate chicken meatballs are served in a nourishing broth. You can make your own chicken stock or cheat as I did and use Restore’s beautiful Cheeky Chicken bone broth made from slowly simmering humanely raised chickens in filtered water with a little organic apple cider vinegar salt and pepper.

Keep the broth plain; the perfect cure for winter ailments, or add some punch with aromatics like fresh ginger, lemongrass, chopped chilli, and herbs like coriander, Vietnamese mint…

I also added some bok choy into the simmering stock for added nutrition, but you can also hide the veg by adding a cup of grated carrot or zucchini, or even finely chopped broccoli into the meatball mix.

500g chicken mince 2 spring onions, chopped 1 garlic clove, minced 1 tbsp fresh ginger, grated pinch salt ½ tsp white pepper 3 tbsp soy sauce 1 tbsp sesame oil 4 tbsp potato starch 1 litre good quality chicken stock/bone broth Mix all the ingredients, except the stock, really well together. Roll into small balls.

Heat a deep fry-pan, adding a dash of oil then the meatballs. Lightly brown on each side before adding the stock. If you are adding aromatics add them at this stage.

Simmer on low for 10 minutes or until the meatballs are cooked through. If adding bok choy add this halfway through.

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Lamb Pita Burgers

Either as burger patties or sausage-like koftas served between pita with a yoghurt dressing, these are great on the BBQ but just as delicious in the middle of winter cooked on a griddle pan.

500g lamb mince ½ red onion, finely chopped 1 tsp ground cumin 2 tsp ground coriander 1 egg ½ cup breadcrumbs 1 garlic clove, crushed fresh mint, chopped Combine all the ingredients together and mix well. The best way to do this is with your hands.

Divide into four and shape into patties. Fry over a med-low heat until golden brown on both sides and cooked in the middle.

Serve between warmed pita bread with salad (rocket is perfect) and a generous dollop of the yoghurt dressing.

YOGHURT DRESSING

1 cup unsweetened Greek yoghurt ½ cup fresh mint, chopped ½ tsp sumac pinch salt Mix all the ingredients together and chill until ready to serve.

PorkQuinoa, Larb basil Salad

and olive stuffed

This is one of those recipes that you can literally throw together for a delicious healthy meal in no time at all. In fact, I had difficulty writing the recipe as I usually just throw a dash of this and a dash of that in.

tomatoes

You can serve the larb in or alongside iceberg leaves for a low carb option. This is also great for lunch the next day. Or you can serve it with a variety of salad veg and vermicelli noodles.

1 tbsp oil Use the best tomatoes you can get your hands

on to 1 tsp sesame oilmake these oven-roasted stuffed tomatoes.

Boldly flavoured, salty and garlicky, they’re delicious served hot or at room temperature 1 clove garlic, withcrushed fresh green beans, barbecued eggplant or 1cm ginger, grated new potatoes or corn on the cob. courgette,

½ red onion

chilli (optional)

4 large, perfectly ripe tomatoes

500g pork mince

1 cup cooked quinoa juice of 1-2 limes tsp olive oil 2 tbsp fish2sauce

8 pitted olives, finely chopped 2 tbsp kecap manisblack (sweet soy sauce) 2 tbsp sweet chilli sauce ¼ cup fresh basil leaves, chopped (approx.) vermicelli1 clove garlic, crushed or finely grated carrot, julienned salt and pepper to season lettuce, shredded

Preheat oven to 180°C fan bake. Cut the tops off mung beans

the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes.

beans, blanched

cucumber, sliced

Mix(or thechopped cookedpeanuts) quinoa, olive oil, olives, basil fried shallots and fresh coriander to and garnish garlic. Season with salt and pepper to taste,

remembering that olives salty so you won't Heat the oils in a wok. Add thethe onion andare fry for a minute need much salt. (and chilli if using) and mince. then add the garlic, ginger Fry, moving the mince around as it cooks for approx. five minutes. Spoon the filling into the tomatoes, pressing it

down with the back of a spoon as you go so that the

Add the lime juice, fish sauce, kecap manis and sweet chilli tomatoes are quite firmly packed. and continue to cook for another five minutes.

Put theyour stuffed andgarnished tomato tops a Serve alongside saladtomatoes ingredients with in fried shallots and fresh coriander. roasting dish and cook for 15–20 minutes, or until fragrant, soft and a little caramelised around the edges. The tomatoes will collapse if overcooked, so don't overdo it.

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PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

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Baked Meatballs in Rich Tomato Sauce

This is a huge recipe, making about 40 meatballs, but believe me, it’s worth it! You can freeze half for that “thank goodness” moment when you want a great homemade meal but just can’t be bothered. Alternatively, halve the recipe. Take everyday meatballs up a notch by adding in some bocconcini (baby mozzarella) 10 minutes into the baking time. oil 2 onions 2-3 cloves of garlic 3 tsp dried oregano 1 carrot 1 zucchini 1kg beef mince 1 cup fresh or Panko breadcrumbs 2 eggs 1 tsp salt ½ tsp pepper 2 tbsp Worcestershire sauce 1 tsp capers 4-5 black olives, pitted glug of red wine or 1 tbsp balsamic vinegar 2½ cups passata* 400g tin cherry tomatoes* 1 cup beef stock (or water) 1 tsp brown sugar

Sauté the onion, garlic and 2 tsp oregano in a dash of oil until the onions are soft, but not browned.

Place half the onion mix into a large bowl.

Add to the remaining onion in the pan finely chopped capers and olives and cook for a further two minutes before adding the glug of wine or balsamic vinegar. Cook until the wine/vinegar has evaporated then add the tomatoes (passata and cherry tomatoes), stock (or water) and sugar.

Simmer on low while you make the meatballs.

Add to the onions in the bowl the remaining oregano, grated carrot and zucchini, mince, bread crumbs, eggs, salt and pepper and Worcestershire sauce. Using your hands, mix well.

Tip – I take a small amount and cook this off to test seasoning. This means you can adjust the seasoning before you roll all the mix into meatballs.

Roll the mix into meatballs, and in a large pan brown them in two or three batches. Place the browned meatballs into an oven proof dish, pouring over the tomato sauce and bake in a 180°C oven for approx. 20 minutes.

Serve with a mountain of freshly cooked spaghetti.

*I am in love with the Coppola range of tinned tomatoes and passata from Italy, available at Vetro Tauranga. The tomatoes are picked when fully ripe and packed within 24 hours and you can taste the difference!

Order online at | www.greenleabutcher.co.nz

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

h t e g T n i l i l n i s F RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

NOURISH | recipes

The next few pages come with a warning: the recipes contain sugar and real butter among other things.

Please don’t email me with suggestions of replacing the sugar with this or the butter with that. Life is about balance and sometimes nothing beats a lovely piece of home baking!

I also believe if you treat yourself with home baking you are so much better off as, one, you know it contains real ingredients and, two, you are very aware of just how much sugar and butter and all that bad stuff they contain.

If you are on a strict gluten free, sugar free, dairy free diet or any combination of these please skip the next few pages.

Peppermint Slice I’m a sucker for a good peppermint slice, so I have had a lot of fun perfecting this one.

Base

1 cup brown sugar 1 cup coconut 1¼ cups flour ¼ cup cocoa ½ tsp baking powder 200g butter, melted 2 eggs, lightly beaten Mix all the dry ingredients together. Add the butter and egg and mix until combined. Spread evenly over a lined 20x30 cm tin and bake for 20 minutes at 180°C. Allow to cool before icing.

Peppermint layer

150g butter, softened 4 cups icing sugar 1 tbsp peppermint essence* ¼ cup hot water Cream the butter and icing sugar together. Add the essence and then a spoonful of the hot water at a time until you have smooth icing.

Spread evenly over the cooled base and chill for a couple of hours.

* Get good quality essence from Vetro Tauranga Chocolate Icing

125g of dark chocolate 50g butter Melt the butter and chocolate together. Allow to cool to room temperature before spreading over the peppermint icing. Chill to set the chocolate before slicing.

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Coffee and Walnut Slice This recipe has been adapted from a slice we made on high rotation when I owned cafes. It’s a dense slice that keeps well, but be warned, it is sweet! Believe it or not I have reduced the sugar from the original version. Justify the indulgence by slicing into small squares.

125g butter 400g tin of condensed milk 2 tbsp good quality coffee essence 250g packet of plain biscuits, finely crushed ½ cup coconut ½ cup raisins ½ cup walnuts, plus extra for decoration In a large pot melt the butter and condensed milk. Add the remaining ingredients, mix well and pour into a lined 20cm square cake tin.

Bake at 180°C for 12-15 minutes. Once cooled ice with coffee icing and decorate with extra walnuts or chocolate-covered coffee beans.

Laughing Jennies These little beauties are very special to me as the recipe is my grandmother’s, or Mumma to me. I have converted it to metric measurements and filled in some of the blanks my grandmother would have expected any home baker to know. I’ve also added a sneaky bit of lemon zest.

Ahead of her time in many ways, the only sugar in these biccies is a little sprinkling on top. Don’t ask me why they are called Laughing Jennies! I am thankful the recipe has not been lost even if the story behind their name has.

100g butter, cold 1½ cups flour

Coffee Icing

50g soft butter 30ml or 1 shot of strong espresso 1½ cups icing sugar Beat all the ingredients together until smooth.

1 tsp baking powder pinch salt ½ cup currants zest of a lemon ½ cup milk Rub the butter into the flour, baking powder and salt. I often cheat and place them in the whizz, pulsing until you have fine breadcrumb consistency.

Add the lemon zest, currants and milk and mix until you form a stiff dough.

Roll out onto a floured bench, cut to shape and place on a lined baking tray. Brush with milk then sprinkle with sugar. Bake at 180°C for 12-15 minutes or until just turning golden.

WARM UP THIS WINTER.

WITH OUR ORGANIC CHAI LATTE & HONEY CHAI

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Afghans This recipe hails from my London days. I worked nights so would often bake during the day and leave my flatmates with a treat when they got home. These are another favourite from my cafe days. A one pot wonder, this recipe is easy to double or quadruple if baking for a crowd. Take them to the next level by swapping out regular cornflakes with the crunchy nut variety.

175g butter ½ cup sugar ¼ cup cocoa 1¼ cups flour 1 tsp baking powder 2 cups of cornflakes Place the butter, sugar and cocoa in a pot and heat, stirring until the butter has melted.

Add the remaining ingredients and mix.

When cool enough to touch mould large spoonfuls into golf ball size biscuits, flattening them slightly as you place them on a lined baking tray.

Bake at 180°C for 15 minutes.

When cool ice with ganache or chocolate icing adorned with a traditional walnut, or I like coconut thread or cacao nibs.

NOURISH | recipes

Shortbread

Is there anything better than a cup of tea and a beautiful buttery shortbread biscuit? Tea flavoured shortbread I say.

And with one of the finest tea producers around here on our doorstep, these really are something special yet so simple to make.

¾ cup sugar 2 tbsp Earl Grey tea (we used Zealong’s own Grey tea)

Orange Skillet Cake

Mix all the ingredients in a large bowl, whisking until you have a smooth batter.

This cake only works if you have a heavy cast iron pan, an essential piece of kit in your kitchen at home and while camping.

Line the bottom of a 25-30cm cast iron pan with a circle of baking paper and pour the batter in. Cover2with a lidflour and place over a low heat. cups

2 cups self-raising flour 1 cup sugar 1 cup oil 1 cup milk 3 eggs zest of an orange ¼ cup orange juice

250g butter, cold

After approximately 25 minutes take the lid off and check the middle is not still Place andontea food 5–10 processor andtry whizz completely runny.

If it isthe placesugar the lid back andinto wait aafurther minutes. Don’t to rush the cooking as you may are end up burnt bum. Add the flour and chopped until they a with finea powder.

forms When the top ofbutter. the cake Process is no longer until runny, it carefully flipaitdough. onto a large plate. Be careful doing this, perhaps enlist some help as a cast iron pan is heavy and at this point hot.

Chill 30it on minutes cutting Take another plate andfor place top of thebefore cake androlling flip again.out Lineand the skillet with ato new round of bakingshape. paper and flip theat cake back into pan. The12 cooked side should now be Bake 180°C forthe approx. minutes. facing up.

Cover again with the lid and cook for a further 20 minutes.

Serve with grilled figs or stone-fruit and a drizzle of honey, or some fresh summer berries.

W I N T E R R E T R E AT FA C I A L & FOOT SOAK + FREE GIFT! Mention this Nourish advert when you book and receive a 100gm refill of Bestow Organic Herbal Tea FREE! PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

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EVENTS EXCELSO POP UP SALE With Tom from Oka Pottery, Sarah from Sage and Grace Cakes, Flowers from Rosie's Wildflowers, plus coffee and coffee accessories from Excelso.

Saturday 23 June, 10am–2pm Excelso Third Ave, Tauranga

PALATE NZ WINTER TRUFFLE DINNER Experience five courses using truffles all expertly matched with wines at Palate’s second annual Truffle Night.

23 July Tickets $190pp Limited space so book by calling 07 834 2921

WINTER SIDES COOKING CLASS An afternoon of inspiration using some of the amazing ingredients stocked by Vetro.

Ticket includes trying some lovely wines, tastings of all the dishes made, the recipes to take away and an exclusive Vetro goodie bag.

Sunday 1 July, 11am and 2pm $55pp Spaces are strictly limited so get in early.

Book in store at Vetro Tauranga, 111 Third Ave, ph. 579 9111

LJ HOOKER CANCER SOCIETY BALL After a sell-out inaugural event in 2017 it’s back for the second year.

Be transported to a winter wonderland at Mystery Creek Events Centre and enjoy a three-course meal, live and silent auctions, an assortment of entertainment, and dancing to a live band. Ticket includes a three-course dinner prepared by Kerr and Ladbrook, live entertainment, and beverages with dinner.

Saturday 21 July Mystery Creek Events Centre Tables of 10 $1,700; VIP tables of 10 $2,000; single tickets $180.

Tickets available from eventfinda.co.nz.

BASTILLE DAY DINNER AT ELIZABETH CAFE Enjoy a five course French degustation dinner at Elizabeth Cafe and Larder.

14 July For more details and to book email eat@ elizabethcafe.co.nz or follow them on Facebook.com/elizabethcafeandlarder HAYES COMMON MEET THE MAKER NZ Cheese – 26 July Grain vs Grape – September For more details go to Facebook.com/ hayescommon

LOOKING FOR

inspiration?

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WINETOPIA WELLINGTON Plus a Day in Martinborough A plethora of wineries, tastings and masterclasses.

Tour ex-Tauranga 29 June-2 July tgatastingtours@xtra.co.nz Ph: 07 544 1383 GISBORNE WINERY TOUR (ex-Tauranga) Three days of fabulous wine and food!

26-28 October tgatastingtours@xtra.co.nz Ph: (07) 5441383

Our website has over 500 tried and tested recipes + local news and events www.nourishmagazine.co.nz

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