SOUPERB SOUPS GET READY TO CRUMBLE
GOING PLASTIC FREE
FILLING THE TINS
ISSUE NO. 32 WINTER 2018
LENTIL DOES IT
FRESH LOCAL FLAVOUR WAIKATO, NZ
NOURISH | issue 32
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 20. 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 66 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. Or on page 50 we introduce you to Ash Crate, our new Nourish Fitness writer. Ash has a team of personal trainers based out of their studio on Collingwood Street in Hamilton just waiting to get you moving. So there really are no excuses this winter not to burn off the calories we enjoy so much.
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 52 and thus vote with your feet when it comes to demand for single-use plastic.
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
Your source of
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.
Vicki Ravlich-Horan Editor
FOLLOW US nourishmagazine
Fresh NZ Winter Truffles
Call us to secure yours.
THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK
PAGE 2 | WWW.NOURISHMAGAZINE.CO.NZ
0800 346 3366 | 027 241 3090 | email@example.com
EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. DESIGNER Ashleigh Matthews PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Emma Galloway, Katrina Pace, Amber Bremner, Liz French, Anna Sinclair COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN firstname.lastname@example.org 07 8475321 or 0210651537
4 6 44 49 50 55 74 75
Vicâ€™s Picks News Gardening Beauty Fitness Wine Column Events Directory
features 8 10 36 40 46 52 56
Alpino Cafe Plus 91 The Good Life Real Health NZ Charcoal Going Plastic Free Epiphany
recipes 16 20 24 27 32 38 58 64 66 72
Brussels Sprouts Souper Soups Truffles Get Ready to Crumble Lentil Does It Bastille Day Mince Beef Cheeks Filling the Tins Chocolate Waffles
Vicâ€™s Picks 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 from Whole Heart in Queenwood, Bin Inns and Punnet in Tamahere. www.restore.co.nz
HAYES COMMON MEET THE MAKER Hayes Commons popular Meet the Maker series continues with a night of New Zealand Cheese on 26th July, and Grain vs Grape night in September. For more details on these great nights follow Hayes Common on Facebook @hayescommon
WARM UP THIS WINTER AT COSANA Cosana in Te Awamutu recently fired up this beauty which will not only be warming the place up this winter but pumping out some gorgeous woodfired treats. Check them out on Facebook @cosana
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 blacktie 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-the-night 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
MATARIKI DISH CHALLENGE Shining a light on the hospitality and culinary stars, both established and rising, the Matariki Dish Challenge is back for its fourth year. Between June 9 and July 14 local eateries will offer a dish that pays homage to Matariki and celebrates local ingredients. So this winter support local and discover something new.
PAGE 4 | WWW.NOURISHMAGAZINE.CO.NZ
9 TH JUN E- 14 TH JULY
2017 CAFÉ WINNER GATHER FOODHOUSE
Back for it’s fourth year, Waikato Food Inc’s Matariki Dish Challenge sees local chefs sharpening their knives and knowledge to see who can create the best Matariki inspired dish that also highlights beautiful Waikato produce. For more details on the challenge and a list of this year’s entrants go to matarikidishchallenge.co.nz Or follow the action on facebook.com/matarikidishchallenge P R O U D LY S U P P O R T I N G T H E L O C A L H O S P I TA L I T Y I N D U S T R Y
Mr. Pickles Down the lane 298 Victoria St, Hamilton
Sugar Bowl on Grandview 107 Grandview Road, Hamilton
OPENINGS If you are looking for a fun project this winter, visiting all the new eateries that have recently opened in Hamilton would be my pick. Downtown the Riverbank Mall continues to grow with the opening of Mr Pickles in what can only be described as an awe-inspiring spot. A few doors down in the old Banh Mi site Yalla Yalla Cafe has opened. The cosy cafe offers food good for the soul and puku. Still in town, Prof’s on Alexandra is now open until 7pm offering tapas, shared plates, wine and cocktails. An industrial spot of Frankton (corner of Waterloo and Colombo Streets) is the site for new cafe Lost Boys. And not far away in Nawton is the very funky Sugar Bowl on Grandview. We spoke to experienced hospitality operators, and now specialist brokers, Craig and Courtenay Paul from Table Talks about the flourishing hospo scene in the Waikato. “We were recently reminded of just how much our inner city has developed,” says Courtenay. “We walked into town on a Saturday morning taking our rather large Rhodesian Ridgeback with us. We started at Demi Urgos where we were delivered a perfectly crafted long black each, after this we headed south down Victoria Street feeling like tourists in our own city. Next stop was the beautiful Riverbank Lane. After a delicious brunch at Mr Pickles (who welcomed our big dog) we wandered the streets of the city and ended up at Kate and Woody’s store Needle in the Hay on Barton Street. The city’s coming-of-age and for anyone visiting there are lots of secrets to be found.”
PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ
The Lost Boys 45 Waterloo Street Frankton, Hamilton
Craig and Courtenay were instrumental in the development of the new Sugar Bowl. “We approached a number of local operators with a good reputation and the ability to manufacture food off site and deliver it. This was due to the restriction of size. Owners of the Sugar Bowl in Maeroa, Megan and Dave, were quick to identify the opportunity and jumped at the chance” says Craig. “It was great working with Dave and Megan,” says Courtenay, “as they had a clear vision to capture the essence of the existing Sugar Bowl. The construction team from CEMAC through to the subcontractors were excellent to work with and the cafe was delivered ahead of time and on budget.” Craig notes, “Suburban cafes are very busy with an extremely loyal clientele enjoying convenient free parking and community atmosphere.” Yet he believes there is a solid trend back to the city with “some excellent young operators moving into ownership and we will see a more diverse offering through these outlets. Which is great for our city as its showing a cosmopolitan vibe and encouraging hospo workers to be more skilled and think of it as more of a profession than just an interim job. This in turn leads to better service and offerings for the customers.” So from the team that’s in the know, what other exciting things are in the works? A secret garden cafe in the city centre, says Craig, along with a cafe in Borman Village and hopefully a few more corporate styled coffee outlets. Watch this space!
Sweetpea Party Supplies on Princes Street in Hamilton has almost quadrupled in size. It is now easier to see the vast range of party supplies and cake decorating equipment Sweetpea sell. In addition to the growing store you can also shop online at www.sweetpeaparties.co.nz | 6 Princes St, Hamilton
VOLARE GREENHILL PARK OPENS Volare continue their expansion with the opening of their fifth store in Greenhill Park in May. A little birdie tells us number six is also in the worksâ€”look out Hamilton East for your slice of Volare goodness coming soon. 2B Gordonton Road, Chartwell, Hamilton
PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ
THE PEAK DINING EXPERIENCE IN CAMBRIDGE WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
NOURISH | feature
If you haven’t been to Alpino (in Cambridge) for a few months, be prepared to be surprised. Now, as you step through the doors of this historic post office, you are met with an intimate space, a space that imbues style and confidence. The vast space of the landmark building once provided a blank canvas and many possibilities, perfect for a new restaurant, like Alpino in 2013, to test the waters and try different things. The space also created a few problems, including a divided kitchen and restaurant with fine dining on one side and a pizzeria on the other. Now halved in size there is no divide. At the centre of the dining room is a gorgeous bar with beautiful green tiles and a mixture of natural wood and hard metal fixtures, which has plenty of room to perch while enjoying a vino and antipasti, European style. At the back of the room, behind bright red swinging doors, is the heart of the operation: a kitchen that now combines the main kitchen and pizza oven. Tucked away at the front of the restaurant there is a cosy space separated from the hubbub of the main dining room while alfresco tables on the pavement provide the perfect space to sit and watch the world go by. A lot has changed in Cambridge in the five years Alpino has been open, admits owner Noel Cimadom. Noel, an import to the town, who originally hails from Bressanone in Northern Italy, has also changed a lot over those five years. Where the food at Alpino was once authentic Italian fare, "because that’s what Italians do", smiles Noel, the focus is now on fresh local produce.
Executive chef Ian Harrison has been a crucial ingredient in the transformation of the menu. Ian, another import, this time from England, 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. Ian says his food appears simple on the plate but uses a lot of skill and creativity. Noel believes “the food is more approachable and people seem to appreciate that”. Think longline-caught market fish served with charred aubergine puree, burnt onion segments, buttered broccolini and lemon pickle, or beautiful light oxtail and chicken tortellini served with a Chianti and oxtail consommé, root vegetables and truffle oil. In a town that has seen huge growth as well as many new eateries open in the last few years, Alpino has found its true identity and it’s hitting the mark. It’s got character and charm, and is fresh, fast and vibrant. It’s a place you want to hang out catching up with friends, be it after work or on a Saturday night. It’s the perfect spot for a delicious lunch or a casual weeknight meal. So if you haven’t already, it’s time to check out the new Alpino! 43 Victoria Streeet, Cambridge www.alpino.co.nz
PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ
ANOTHER Plus WORDS SARAH TENNANT | IMAGES ASHLEE DECAIRES | RECIPE SHAUN MCKAY
Cafe Plus 91 has had a revamp. The space has seen many incarnations, from Food2Go to Momento, and spent many years Chiefs-themed and sporting bright blue walls. But when customer feedback showed that people weren’t too keen on the decor, owners Clara and Krishna Reddy decided to give the place some modernisation, new lighting and “a bit of love”. Now the walls are repainted with funky murals, open shelving has been added and live houseplants pep up the space. Despite being situated bang on a busy road, sandwiched between a bike shop and Lodge Real Estate, it’s attractive.
It isn’t the only time they’ve taken customer feedback on board. The husband-and-wife team are constantly tweaking their menu based on people’s likes, dislikes and dietary needs. In May a completely new menu was introduced to accommodate increased demand for gluten-free and healthy food options. This customer focus probably comes from the couple’s previous careers. Moving to Auckland from India 11 years ago, Clara worked in customer service for major companies like Telecom and Courier Post, Krishna as a retail manager. But they’d always been passionate about the hospitality industry, she’s the foodie, he’s the coffee fiend, and four years ago they decided to escape Auckland and start running a cafe in Hamilton. What a great decision that turned out to be.
NOURISH | feature
When they bought the cafe, it was a Momento, not too far from the stadium and famous for its sponsorship of the Chiefs and Waikato Rugby Union. It was, in fact, a coffee-loving Chief who suggested the name +91, India’s area code, as a play on Michael Leitch’s NZthemed cafe +64 in Tokyo. The couple thought about it and liked the idea of crafting their own reputation, creating a cafe especially for the locals and becoming embedded in the community. The simple name change ushered in success. Knowing nobody in Hamilton, Clara and Krishna have worked hard to build relationships, now calling many of their customers friends. Today they know everyone’s name and of course how they like their coffee. One Christmas they even drove three hours to visit a customer who was recovering from heart surgery! I ask them what their best-selling dish is. Crispy tacos and roast veggie salad, says Clara; eggs benny and bubble and squeak, says Krishna at the same time. Apparently a lot of dishes are popular— Clara has even been recognised at her son’s swimming lessons as the lady whose Thai beef salad is the best in Hamilton. Everything
is made in-house and created by the Cafe Plus 91 chef, and then tweaked over time as Clara and Krishna work out which dishes are flying out of the cabinet. The cafe maintains a close relationship with the Waikato Rugby Union. “Chiefs come and eat here every day,” says Krishna. Situated close to the motel strip, the cafe even gets a fair share of fans coming through, hoping for a glimpse of their idols. Catering for a few Waikato Rugby Union events and the odd business lunch has proven successful, and the couple are keen to grow this side of the business. In the meantime, they’ll be at the cafe seven days a week, whipping up lattes, greeting friends and fuelling Waikato’s rugby team one shot of caffeine at a time. Plus 91 Cafe 3 Ulster Street, Whitiora, Hamilton 3200 | 07-838 2045 www.plus91cafe.co.nz
PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ
LAMB SHANK BURGER WITH AN APPLE & CAPSICUM CHUTNEY AND SLAW
2 red onions, finely chopped
2kg lamb shanks
2 red capsicum, finely chopped
1 large carrot (roughly chopped)
3 star anise
1 large onion (roughly chopped)
1 cup cider vinegar
100g of vege stock
2 large apples, peeled and diced
200g light gravy mix
¼ cup brown sugar
4 cloves garlic
To a hot fry pan add ¾ cup of cider vinegar, star anise, chopped onion and capsicum. Cook for about 10 minutes or until the liquid has evaporated.
30g fresh rosemary water 3 tbsp tomato paste In a crock pot lay the shanks on the bottom and add the onion, carrot, garlic and rosemary. In a bowl add the vege stock and gravy and about a litre of water. Whisk to mix thoroughly before pouring over the shanks and other ingredients, then top up with water to cover shanks. Cook on high for 5-6 hours or until meat falls away from the bone.
APPLE & CAPSICUM CHUTNEY
Add the apple to the pan along with the rest of vinegar and cook for 10 minutes, and then add the brown sugar to finish.
¼ red cabbage, finely sliced ¼ green cabbage, finely sliced 1 carrot, grated
Allow to cool a little before removing meat and bones.
Aioli to taste
Pour the liquid and veges into a pot with the tomato paste and blend using a stick blender. Heat and simmer for about 10 minutes. You’ll use this to reheat the lamb shank meat in before serving.
A little of this slaw will go a long way! Place the cabbages and carrot in a large bowl. Add aioli and mix well with your hands.
TO ASSEMBLE Place slaw on the bottom of a hamburger bun, top with warmed lamb shank meat and then chutney and bun. Serve with a mountain of fries.
Order online at | www.greenleabutcher.co.nz
Situated in an exclusive cul-de-sac amongst the expanding lifestyle area of Tamahere sits this outstanding Tudor style home. Youâ€™ll be greeted by mature trees separating you from neighbours and strategically spread around the 5,548m 2 of land to compliment the country feel of the property. The open plan kitchen has been freshly renovated with a Caesar stone benchtop and soft close drawers. The spacious open plan kitchen and dining room make for easy entertaining and are complimented with large windows embracing the natural light. Open the glass double doors to step down to the paved outdoor entertaining area and embrace the serenity of your magnificent surroundings. The main family living area is warmed by an open wood fire ensuring year-round comfort, with the added two heat pumps strategically placed to warm the home. The insulation throughout the walls and
floors of the home together with the partial double glazing ensures the whole family will be cosy and warm in the cooler months. A hallway leads to a bathroom with a shower and vanity, a separate toilet and a study. The master bedroom is located in a private wing and enjoys a walk in wardrobe and renovated ensuite. The second lounge provides options to suit your needs such as creating a rumpus room for the kids or simply a TV room. The staircase from the entrance foyer leads to four bedrooms, a renovated bathroom and separate toilet. Each bedroom offers plentiful storage and views of the picturesque surrounding landscape. Internal access to the double garage with a workbench and ample storage make for comfortable living. Nestled amidst mature trees blending a mix of lush lawns, mature trees, fruit trees and established raised vege gardens, this home is the perfect lifestyle option. 73 Bollard Road, Tamahere
Angela Finnigan Bayleys Real Estate Agent 021 623 550 email@example.com
Shout out to
WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON
PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ
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
A F U S I O N O F A S I A N & A F R I C A N F L AV O U R S JOIN US FOR BRUNCH, LUNCH, DINNER OR DESSERT! | EATERY | LOUNGE |
221 Mahoe St, Te Awamutu, 3800 P: 07 870 1772 E: firstname.lastname@example.org facebook.com/Cosana @cosana_nz
PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ
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!
4 slices streaky bacon
½ cup extra virgin olive oil
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.
Private health & fitness training facility by Pretty Strong
changing the definition of Pretty & Strong facebook.com/theboutiquetrainingroom
PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ
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 AVAILABLE AT BIN INN, WHOLE HEART & THE COUNTRY PROVIDORE
PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ
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
BAKED TRUFFLE EGG
1 cup cream
Infuse free range eggs in an airtight container with a fresh truffle for at least 24 hours.
1 cup ricotta ½ cup grated Parmesan 3 egg yolks
Crack the egg into a ramekin, bake at 150°C or until the egg is just set.
fresh NZ truffle
Grate over a little truffle and season with salt and pepper.
Serve with celeriac and crème fraiche and a few matchsticksized batons of Granny Smith apple. Or hot smoked salmon and brioche toast would also be perfect!
truffle oil sea salt 400g fresh spaghetti Cook pasta in a large pot of salted water and drain.
Celeriac and Crème Fraiche
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.
100g thinly sliced celeriac
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.
lemon 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.
Experience five courses using truffles all expertly matched wines at Palate’s second annual Truffle Night.
MONDAY 23 JULY $190 per person, includes five courses and matching wines. Limited space so book by calling 07-834 2921
PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ
Mat McLean, Owner-Chef “Contemporary New Zealand cuisine, classy wines and polished service” Cuisine Good Food Guide 2017
CUISINE GOOD FOOD GUIDE 2017 T WO H AT W I N N E R
PA L AT E R E S TAU R A N T 20 Alma St, Hamilton 3204 +64 7 834 2921 palaterestaurant.co.nz
GET READY TO CRUMBLE RECIPES MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON
PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
Quinoa, basil and olive stuffed
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 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. Vanilla and Macadamia Biscuit Crumble
Using an electric mixer cream sugar and egg yolks until very pale and the sugar has dissolved.
Use the best tomatoes you can get your hands
onjuice to make thesepowder. oven-roasted stuffed tomatoes. Add the lemon and lemon Mix until incorporated. Boldly flavoured, salty and garlicky, they’re
Add the mascarpone and mix for a few seconds until incorporated. Do delicious served hot or at room temperature not overmix the mascarpone or it will lose its structure and become with fresh green beans, barbecued eggplant or runny.
courgette, new potatoes or corn on the cob.
Fold through the whipped cream.
(This is super easy and a crunchy top to mousse, ice cream and parfaits.)
4 large, perfectly ripe tomatoes This is now ready to assemble.
2 tsp olive oil Italian Meringue
¾ cup sugar
1 cup cooked quinoa
1 tsp vanilla paste
4 egg whites
1 cup sugar
2 cups plain flour 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.
8 pitted black olives, finely chopped ¼ cup fresh basil leaves, chopped (approx.)
1 clove garlic,into crushed or finely grated and Put egg whites and sugar a pot. Use a thermometer continuouslysalt stir and overpepper a low heat until 65°C or egg white has completely to season dissolved. Do not go over 65°C or the egg whites will scramble, and you Preheat oven to 180°C fan bake. Cut the tops off don’t want this. the tomatoes and set aside. Use a small knife and
Put the mixture into a clean mixing bowl and whisk until the mixture spoonby to itself. carefully out thenow seeds is thick and stands (It’s scoop very on-trend to of tip the the tomatoes. bowl over your head. If it stays in the bowl it’s ready; if it pours out, put your Mix the cooked quinoa, olive oil, olives, basil and picture on Facebook.)
garlic. Season with salt and pepper to taste,
Put into a piping bag and pipe rosettes onto are a tray. Colour with a remembering that the olives salty so you won't blowtorch, and these are salt. now ready to assemble. need much
Spoon the filling into the tomatoes, pressing it
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
The Grande Assembly with back of a mousse spoon asatyou so that thetop You can use down a coupe andthe place lemon the go bottom, then packed. with crumbletomatoes and placeare thequite Italianfirmly meringue on top. Top with a little white or yellow edible flower. These can be made ahead and just taken Putwhen the stuffed tomatoes and tomato tops inofalemon from the chiller it’s time to eat. You can add a dollop roasting dish and cook for 15–20 minutes, or until curd to the base if you have some.
fragrant, soft and a little caramelised around the
On a plate: A deep smear of lemon mousse, two little dollops of golden edges. The tomatoes will collapse if overcooked, meringue and sprinkle a line of biscuit crumble. You can also finish with so don't overdo it. a little yellow flower to pretty it up.
PAGE 29 43 | WWW.NOURISHMAGAZINE.CO.NZ
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.
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.
APPLE CRUMBLE MUFFINS
3 cups flour
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.
1½ cup sugar
I use Harraways organic oats as they are finer and more easily digestible.
1¼ cups oil
½ cup brown sugar
1 cup Granny Smith apple, chopped
4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 3 eggs
½ cup flour 1 cup walnuts
Pre-heat oven to 180°C.
1 cup long thread coconut
Mix dry ingredients and wet ingredients in separate bowls.
1 cup slivered almonds
Add dry mixture to wet ingredients and then fold together.
1 cup Harraways organic oats
Add chopped apple to the mixture and fold together. To ensure light and soft muffins, do not overmix.
1 tsp cinnamon ½ tsp vanilla paste
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.)
Rub together the butter, brown sugar and flour. 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.
Feisty Needle A cottage industry, made in Hamilton
Dresses, blouses & skirts
Dressmaking / Tailoring / Alterations / Manufacturing
534 River Road, Hamilton / 07 854 9693 / feistyneedle.co.nz
PAGE 31 | 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.
1 onion, finely diced
½ cup red lentils, rinsed (available from Herbal Dispensary, Raglan and Whole Heart, Queenwood)
3 cloves garlic, crushed
1 x 400g tin chopped tomatoes
1 tsp cumin seeds
1 litre water
1 tsp dried oregano
juice of ½ lime
2 tsp smoked paprika
pinch of raw sugar
1 tsp paprika
fine sea salt, to taste
small pinch dried chilli flakes
fresh coriander leaves, to serve
2 tbsp olive oil
½ cup dried brown or black lentils, rinsed
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 33 | 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 Herbal Dispensary, Raglan and Whole Heart, Queenwood) 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.
Style in the Suburbs OPEN 7 DAYS | 6 Te Aroha Street, Hamilton
BREAKFAST | BRUNCH | LUNCH | GOURMET CATERING
021 910 978 | email@example.com thekirkcafe
PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ
WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES
One minute you may find him stirring a pot of fragrant chutney for a cooking demonstration, the next he could be advising a client on colours and sumptuous fabrics for a home makeover. And on another occasion he may be the man behind the wheel of a tour van navigating the back-roads of France.
PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature His skills come together under the umbrella of a new Hamilton-based enterprise, Arkanda Living & Interiors. Wayne is a trained chef, interior designer and intrepid traveller, the three strands— interior consultation, tours and culinary demos—of Arkanda’s services. The link, of course, being enjoyment of all good things (no pun intended). Arkanda is named for the ancestral connections in India of Wayne’s business partner, who takes a low-key role. Says Wayne: “Arkanda opens conversations; people always ask where the name comes from.” Wayne previously had design business Clanfield Interiors in Cambridge; when that closed he worked in interior retail for a while and now he’s enjoying Arkanda. It’s run from his home in Claudelands, Hamilton, a 1920s brick-and-plaster classic with handsome bones and lofty ceilings. The spacious house has perfect spaces for a design studio and cooking classes, and resident dog Basil, a Chihuahua-Jack Russell cross, is the unofficial meeter and greeter. Interior design clients visit by appointment. “My home is my show-room. It’s a nice environment and I want to help people create their own nice environment.” Wayne advises on colours, fabrics and soft furnishings, sourcing and arranging furniture, as well as flooring, tiles, fittings and more. Services are pitched at affordable quality. “There is a misapprehension that an interior designer will cost moonbeams. That’s not the case here. You can save money by getting the right advice. You can get a great look and avoid costly mistakes.” His own style is eclectic, he’s a collector; he loves colours, interesting objects,
things that have a story. But his personal preferences are not reflected in his work unless asked for. He likes to create interiors that his clients feel comfortable with. “I’m an advisor not a dictator.” Current colour trends are purple, mustard and blush pink. He’s recently done a splendid grape velvet couch for a client, off-set by two chairs upholstered in a floral fabric of grape, purple, lime, teal and white. “It works perfectly.” On the food side, he’s offering cooking classes and catering. Some classes are held at his own place as well as demos at La Cave French Deli and in clients’ homes. His favourite food writers include British culinary stars Nigella Lawson, Nigel Slater, and Two Fat ladies Clarissa Dickson Wright and Jennifer Paterson. He rates them for their honest food, and their love of good quality ingredients. Wayne’s food preferences are driven by flavour, texture and colour. “It’s all about flavour and chunky textures for me. I’m not into MasterChef complication, I like doing recipes that people will really use, with ingredients that are readily available.”
He is also partial to a t-bone steak and he found a beauty recently at new Te Awamutu butchery Expleo. He seared it in a pan, put it into a hot oven, took it out and smeared it with Expleo’s homemade duck and orange pate, warmed it through in the oven, and ate it with a salad on the side. “I thought I’d died and gone to heaven.” His love of food, of course, fits neatly into travel, and the bespoke tours that are the third strand of Arkanda. The tours are always for eight people, a comfortable fit in the van that Wayne drives, and they’re typically a happy mix of off-the-beatentrack sight-seeing, garden visits, markets, food experiences, shopping and fun. There is a trip to France in June, and next year Ireland and India are on the agenda. He’s already done a scouting trip to Ireland, and is planning one to India later this year. All in pursuit of fresh adventures for Arkanda. “It’s exciting.” www.arkanda.co.nz
His Christmas cooking classes are a specialty, but before then he has earmarked one that will cover chutneys, sauces, rubs and salts, all the tasty things that he likes to have in his own cupboards. He uses fragrant whole spices in his chutneys—freshly bought cinnamon bark, star anise and cloves—and he has a particular penchant for crystallised ginger. “I could eat a whole bag of it.” His basic chutney recipe is an apple one from a battered paperback cookbook written by British florist and cook Constance Spry. He uses her recipe to determine quantities and basic ingredients, and adds his own creative touches.
PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ
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
4 large eggs, separated /3 cup caster sugar
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.
Orange Skillet Cake
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
Mix all the ingredients in¼a cup largecream bowl, whisking until you have a smooth batter.
Cool at room temperature, cover and chill thoroughly.
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.
1 cup oil 1 cup milk
After approximately 25 minutes take the lid off and check the middle is not still completely runny. If it is place the lid back on and wait a further 5–10 minutes. Don’t try to Wash escargot and set aside. rush the cooking as you may end up with a burnt bum.
2 cups self-raising flour 1 cup sugar
salt and Line the bottom of a 25-30cm castpepper iron pan with a circle of baking paper and pour the batter in. Cover with a lidpastry and place casesover a low heat.
the pastry cases in a warm When the top of the cakePlace is no longer runny, carefully flip itoven ontotoaheat. large plate. Be careful doing this, perhaps enlistInsome help as athe cast iron pan anduntil at this point hot. a pan, place butter and is oilheavy and heat sizzling. Sauté the onion, addtop theofbacon andand garlic cookLine for the a few minutes. Take another plate and place it on the cake flipand again. skillet with a new
Celebrate Bastille Day with the help of Bridgid her paper and roundand of baking flip the backthe into the pan. sidethe should now 3 eggs Flash the cake pan with white wineThe and cooked finish with cream andbeallow facing up. team at La Cave on Riverlea Road, Hamilton. to reduce and thicken. zest of an orange
Cover again with the lid and cook forthe a further 20 minutes. From Finally add escargot, herbs and walnuts. Check seasoning. ¼ cupFrench orange wines juice to authentic croissants, escargot to duck confit, La Cave is one of the best kept secrets in Serve with grilled figs or stone-fruit and a drizzle of honey, or some fresh summer berries. Remove pastry cases from the oven and spoon in the escargot and Hamilton and a must visit for any foodie. sauce.
PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ
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
and the answer to the vexing walking debate), Arshad leads us into the forest to the caves. On the way we spot a giant centipede—not knowing Sepilok Rehabilitation Centre has 60–80 orangutans living in this is just the start of the creepy crawlies we are to encounter. the reserve along with approximately 20 orphaned infants. Wild orangutan babies stay with their mothers for up to six years while they The caves, which is in fact a series of two caves, are the home to are the skills they need survive in the forest, the centre number of creatures, from of cockroaches, Wetaught seriously love curry! ThistoThai-inspired dish issocreamy, spicy, rich anda comforting! It's packed fullmillions of vegetables, so if youcentipedes, struggle to get steps in when an Orangutan is orphaned. Illegalmeal deforestation and won't even notice scorpions, your kids to eat their veggies this is a great to try—they them.bats and crucially the swiftlet. For centuries the caves have poaching are major threats to the orangutan and why the centre is so been renowned for their valuable swiftlet nest, and used in the Chinese important. delicacy bird’s nest soup.
Thai Butternut Curry With Turmeric Rice
Serves 4-5 | Dairy Free | Gluten Free | Refined Sugar Free
You can support the centre by visiting, donating, volunteering or adopting a baby orangutan. We are now1 proud parents of Bidu Bidu. tbsp fish sauce 1 large sweet potato 1 butternut pumpkin www.orangutan-appeal.org.uk 2 shallots
1 tbsp olive oil fresh coriander to top
4 silverbeet leaves
2 tsp crushed garlic GOMANTONG CAVETURMERIC RICE
2 cups ricethe Gomantong Forest 1 tbsp fresh gingerfrom Sandakan, Just over an grated hour’s drive within tsp turmeric 1 tsp rediscurry paste Cave. We are2heading Reserve, Gomantong to Kinabatangan River and insists we must visit the cave, just wish he had advised 1 cupI peas 3 tspArshad curry powder me of the appropriate footwear required. This is one of the occasions 1 pinch salt 1 cup vegetable stock the good old Kiwi jandal just isn’t suitable! 1 can coconut milk As we drive into the forest Arshad is as always on the lookout for wild orangutans in the trees or monitor lizards darting across the road. With Zoe on his hip (the two and a half year old has found her buddy
Dice sweet potato and pumpkin, simmer in a pot of water to soften for
The nests harvested twice a year from licensed collectors using little approx. 15are minutes. more than rattan ladders, ropes and bamboo poles. A series of dung Dice shallots settheir to the covered steps and and silverbeet boardwalksand wind wayside. around the inside of the cave, so you can go and inside and get feeltofor Add rice, turmeric a pinch of asalt a the pot working of boilingconditions. water. Leave
for I15stepped minutes on medium heat to cook, stirring occasionally. As inside, suddenly those jandals are no longer my faithful friend. The smell of centuries of bat and bird pooh Fry off diced shallots in a little oil on medium heat. festering in the tropical heat becomes more and more cloying, but I have bigger Once pumpkin and sweet has softened, and add Luckily to worries—the thousands ofpotato cockroaches runningdrain everywhere. no shallots. Add coconut milk, freshly ginger, crushed one mentioned the possible snakesgrated until we were well out. garlic, Not wanting curry powder, red we curry paste, fishsee sauce, diced silverbeet leaves and to pause too long, look up and the heights the nest collectors vegetable stock. need to scale and spot the hut they sometimes sleep in during harvest season. That well, soup cover betterand be worth it! on medium heat for a further 10 Mix together simmer minutes. If you visit the caves between 5 and 6pm you may witness the changing of the guard, when the millions of bats fly out and the Once rice is almost cooked, add peas and cook for a further few swiftlets fly in. minutes before draining. Serve in bowls and garnish with fresh coriander.
PAGE 42 26 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | health
Sore Throats It’s that time of the year, when we start thinking about ways to boost our immunity to lessen the chances of getting sick. There are many things you can do to keep your immune system strong: eating well, getting regular exercise, spending time outside and having quality sleep. Herbs can become your friend during the winter months. There are many ways you can use herbs: by visiting a clinic like ours and getting a herbal tonic made especially for you, and also by looking around your garden and seeing what is available for home remedies. If you are a gardener you may have access to some of these plants; if you aren’t, maybe this will get you inspired.
Echinacea is often grown as a pretty garden plant. It is the roots of the echinacea that are used in herbal medicine; the plants are dug in the winter and the roots can then be processed into teas, tablets or tinctures. Echinacea is our favourite herb to use with all family members as it can be taken by babies, children and adults. It is also safe to use during pregnancy and breastfeeding. My advice is to get your family onto a daily dose of echinacea now to help reduce the frequency and duration of winter ills. The flowering tops of the plant can also be used, although they do not give as strong an action as the roots.
Sage is a common culinary herb with antimicrobial actions and is very helpful for inflammation of the mouth and throat. Fresh sage leaves can be made into a tea and combined with honey for a popular home remedy. For added benefits gargle some of your tea before swallowing. If you are breastfeeding, however, avoid sage as it may reduce your breastmilk supply.
Thyme is another readily available herb that is often in the garden and can be used in cases of sore throats and respiratory infections. As with sage, thyme has antimicrobial properties so can be used in much the same way. Thyme also has a long history of traditional use for chest conditions such as bronchitis. You can combine both sage and thyme in your teapot for an extra strong brew.
Marshmallow is a lovely addition to the garden. It stands tall with beautiful delicate pink flowers and soft leaves. The herb marshmallow is helpful with sore throats as it is rich in ‘mucilage’, which means it acts like a type of soft fibre and swells up when combined with water. This ‘slippery’ quality forms a protective, thick coating around the membranes in your mouth, providing a soothing action. Again, it is the root of marshmallow which is most often used, although the leaves and flowers can also be used.
Peppermint, while strictly speaking, is not specific for a sore throat, is a valuable herb for fevers, influenza and colds. Those of you who drink peppermint will be able to relate to the cooling and soothing effects this herb has. It would make a nice addition to any of the herbs above.
You can use all of the above plants fresh from the garden, or you may like to harvest your herbs and dry them for a longer supply during the winter months. When using herbs for medicine make sure you have identified your herbs correctly. For use with children, start slowly, taste test, adjust the doses and sweeten with a little honey if desired. If you are on medications, breastfeeding or pregnant, please seek further advice. by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz
PAGE 43 | 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 45 | 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.
PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ
Tickets at Eventfinda.co.nz Saturday 21 July 2018 Mystery Creek Events Centre
WINE |CHAMPAGNE | CIDER FRENCH BREAD & PASTRIES FRENCH & ITALIAN CHEESE CHOCOLATE | SWEETS SEAFOOD PRESERVES TERRINES | PATES CONDIMENTS ITALIAN PASTA BISCUITS HOMEWARE
WE LOVE TO THROW A PARTYâ€” BOOK YOUR NEXT EVENT WITH US
Come in and visit us for all your French & European Gourmet treats 51a Riverlea Road, Riverlea | P: 07 856 8570 firstname.lastname@example.org | www.lacave.co.nz
email@example.com or phone 027 537 1853
It’s Ball Season!
Whether it’s the Cancer Society’s ball or a school formal or perhaps you just have a big night planned, the Feisty Needle ladies can help! Repurposing, modernising or getting that dress in the back of the closet to fit perfectly are just some of the magic tricks they can do. Deb from Feisty says, "If your
THE PURIFYING POWER OF CHARCOAL Activated charcoal is the world’s oldest and most trusted remedy to detoxify the body inside and out as it offers an incredible variety of health benefits. Charcoal, when used on the skin in a mask form, binds to dirt and excess oils that clog your pores and gently removes them. This will help remove blackheads and minimise the appearance of pores, leaving the skin with a more radiant and clear complexion. When charcoal is used in soap form, it gently but effectively exfoliates the skin because of its slightly gritty texture. When old skin cells start to build-up on the surface of the skin, it can leave skin looking rough, dull and lifeless. Exfoliating with charcoal will increase cell turnover and leave the skin looking rejuvenated, healthy and flawless.
perfect dress has shrunk we can add panels or gussets seamlessly or use lace or sequins to add a feature. The result will be a dress that fits like a glove and no one will know alterations had been made." Feisty Needle 534 River Road, Hamilton www.feistyneedle.co.nz
Another one of charcoal’s many benefits is it changes the pH balance in the mouth when used orally, helping prevent cavities, gum disease and aid in teeth whitening. It works by absorbing plaque and removing staining off the teeth, leaving them visibly whiter. Because of charcoal’s toxin removing properties, it can be used to remove toxins from the body in the case of food poisoning and excessive alcohol consumption, helping cure a hangover, or applied topically can be used to help treat minor skin cuts, abrasions and even bee stings. The charcoal will absorb infection, bring down swelling and lessen pain. Charcoal will allow for quicker elimination out of the body while also preventing absorption aiding in a speedier recovery.
Sara Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy. skinbeauty.co.nz
PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
INT R ODU CI N G
Introducing Ash Crate. Ash is our new fitness writer and each season promises to impart a few tips and inspiration, so we can all be a little more active. At The Training Room, in Collingwood Street, Hamilton, Ash and her team of PTs (personal trainers) have created a space that is unlike any other gym.
“Whoever said the small things don’t matter has never seen a match start a wildfire” - Beau Taplin
physically is one thing, being a part of a woman's journey to feeling mentally and emotionally strong is a better feeling than any.
I am 23 and have had my own struggles with my weight. Like many people trying to lose weight, I developed body dysmorphia and realised if I continued my unhealthy habit with food I would likely develop bulimia and/or mental health issues.
I am looking forward to helping you discover your strength!
So I took a step back. I re-evaluated what my original health goal was and set out to learn more about my body. I started studying Personal Training and seeing a nutritionist. It worked, and I started fuelling my body and training because it made me feel good, not just because I aspired to be 500g lighter the next morning.
Winter – it’s a time when the excuses are easy: it’s too
Realising I was rarely satisfied in my weight loss journey, I found Powerlifting, a sport built around strength and strength alone. It was then that I started getting stronger every week, my deadlift, bench and squat numbers were getting higher every week, I was feeling accomplished every week and in turn feeling satisfied. I realised this is what health is about. Not only was I getting physically stronger but my mental and emotional strength was heightened, and I felt great! Subsequently my body fat went down and muscle mass went up until not only was I feeling strong in every aspect of life but I felt happy with the way I looked. In the background, however, stood the naysayers with the usual ‘you’re a girl you can’t lift that’ or ‘if you keep going heavy you’ll get bulky’. The sass in me thought nothing but BACK OFF! It was then I realised I had to help others feel the same and fight with women for their right to be and feel STRONG, so I built a business based on strength. Teaching women how to be strong
PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ
wet, too cold, the days are too short…. So your first challenge this season is to commit. Commit to doing something for you, for your physical and mental health. • Challenge yourself to do something for 30 minutes five times a week. If this seems a lot at first start with three times a week and build from there. • Find a training buddy or PT to keep you accountable and to share your joys, achievements and challenges. • Measure — don’t weigh. • Think ahead and forward plan — winter is a time when us humans love to snack, so there is even more reason to spend a few minutes preparing easy go-to snacks for your week ahead. • Life is about balance so don’t beat yourself up about a few cheat moments.
NOURISH | fitness
NO EXCUS ES!
Here’s a great circuit you can do at home. Repeat each set four times with a minute break between each.
2 | 15 KETTLEBELL SQUATS
3 | 20 MOUNTAIN CLIMBERS
1 | 20 STAR JUMPS
ASH'S TIP Grab a kettle bell and yoga mat from Kmart for around $10 each!
5 | 15 PUSH-UPS
Ash Crate The Boutique Training Room 219 Collingwood St, Hamilton www.facebook.com/theboutiquetrainingroom
4 | 15 KETTLEBELL SWINGS
Knock Winter Out of the Park Three great reasons regular massage will help you through winter: 1. Immune Booster – Massage therapy increases the flow of your lymphatic system—the system responsible for flushing out bacteria and infections from the blood. 2. Improve Circulation - Colder temperatures constrict blood vessels decreasing your circulation and increasing blood pressure. Regular massage increases
body temperature and blood flow, improving your overall body function. 3. Banish the Winter Blues – Looking forward to your regular massage is a great way to take care of you, keeping your mood positive during the shorter days. It is well known that massage therapy can reduce anxiety and depression by increasing serotonin production. Give Jane and her experienced team of therapists at Jane Harris Massage a call to book your massage. Ph:07 8525555 www.janeharris.co.nz
PAGE 51 | 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. “We are proud supporters of the plastic bag free Raglan,” says Alix from The Shack and Wallis Bistro. “We are always on to our suppliers about how or what we can do to reduce the amount of plastic supplied.” You won’t find any individual butter packets, plastic cutlery or plastic straws at the Shack or Wallis Bistro! The plastic straws have also gone from the counters at Banh Mi, The Kirk, Hayes Common and Café +91, who have all also changed to biodegradable takeaway containers and cutlery. Both Café +91 and The Kirk offer an incentive by way of discount for those bringing their reusable coffee cup. We love that Volare bread comes in good old-fashioned paper bags, and there are more and more shops offering great plastic-free alternatives (Whole Heart in Queenwood and Herbal Dispensary in Raglan both have a great range).
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/
PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ
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.
THE PROBLEM WITH RECYCLING
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 (available at Herbal Dispensary in Raglan). o Replace your personal products like shampoo and deodorant with those not packaged in plastic (see the great range at Whole Heart in Queenwood). o Wear only natural fibres like wool, cotton, bamboo and linen.
KAWAKAWA REMEDIES Discover Natures Pharmacy From eczema & troubled skin, aches & pains to fungal infections or emotional support, we’ve got you covered naturally.
delivery with coupon code NOURISH
VIEW THE FULL RANGE AT
PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ
Cambridge Lifestyle Spread over 7.8030 (more or less) quality hectares, this well considered stunner offers quintessential country living. Set in a prime area, close to pony clubs, horse racing amenities and St Peterâ€™s School, this property boasts premium equestrian amenities, mature trees and beautiful park-like gardens. It features an exemplary villa homestead, with an outdoor leisure precinct centred around a 15m x 4m solar heated swimming pool. An immaculate presentation instantly invites you, via an ornate old-world verandah, to step indoors and enjoy the atmosphere. Set under high stud ceilings,
the interiors showcase period style in all its glory, whilst offering the best in modern comfort. Practicalities extend to the separate double garage, laundry and mezzanine storage. Outstanding infrastructure includes an extra-large equestrian arena with inbuilt drainage, a lunging area, day yards, and the state-of-the-art barn. This is a genuinely unique lifestyle sanctuary in the Waikato heartland, only eight minutes from the friendly, growing and famed town of Cambridge.
BAYLEYS' TOP SELLING LIFESTYLE AND RESIDENTIAL AGENT FOR THE PAST NINE YEARS.
021 623 550 | 07 834 3821 firstname.lastname@example.org 96 Ulster Street , Hamilton, Waikato Success Realty Ltd, Bayleys | Licensed under the REA Act 2008
PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ
GREAT WINTER TIPS WHAT WINE DO I USE FOR MULLED WINE? Use a cheapie red, easily obtained from your supermarket shelves. Drink the good stuff the way it was intended. WHAT TEMPERATURE SHOULD I SERVE RED WINE? The optimum temperature for serving red wine is 17 to 19 degrees. In the winter it needs to be heated up unless you have a warm house. A quick dip in hot water with a little careful checking will get it up to temperature very smartly. Any leftovers pop into the fridge and repeat the process the next day. Don't leave left over wine on the bench or in the pantry. Pop it into the fridge where the temperature is consistent. WHAT WINE SHOULD I USE IN COOKING? A good quality wine. Perhaps open a bottle, use some in your dish and drink the rest. WARNING: Never use off wine (any horrible wine for that matter). If it's off, imagine what it's doing to your food. If you can’t or won’t drink it, don’t use it for cooking; there is no miracle that will suddenly make the wine better.
AN INCREDIBLE FOOD & WINE EXPERIENCE
Imagine, a beautiful court yard in the Coromandel Peninsula. A sunny, warm autumn afternoon and these wines and food matches: Cloudy Bay Pelorus NV Lubrication for social intercourse as we arrived. Wyndham Estate Hunter Valley 1994 Reserve Semillon Goats Cheese Brûlée, garlic, herbs, leek, crostini Dry River Craighall Martinborough Riesling 2004 Tuna with pumpkin wasabi mash, grape salsa karengo Marc Bredif Vouray 1997 Gurnard with kumara, ceviche sorbet and red onion
The location was Go Vino at Cooks Beach. My first visit could not have been more impressive. Three hours of true bliss. Superb wine, fantastic food, great company. The wine all showed classic development; all were excellent. It proved that it really is worth cellaring wine. Which wines will cellar? James Halliday, in his book Collecting Wine: You and Your Cellar, gives an extremely good method for spotting the wines with real cellaring potential. The method goes like this: Open a bottle and drink approximately a third of it. Reseal it on the first and second nights and put it in a cool place with a consistent temperature (I put the bottle in the fridge). Bring the wine up to its correct drinking temperature the next day. If out of the fridge, leave the whites for up to 30 minutes depending on the ambient temperature; reds pop them into a sink of hot water or leave out for several minutes to get to the required temperature; 17 to 20 degrees celsius is perfect. When drinking the wine the first night, note its characters, the elements that say potential: the fruit, the tannins, the balance etc. Over the following two nights see how these change. Does it improve and develop? If not does the wine stay the same or become less attractive. If it’s the first result, you could be onto a winner. Only time will tell. What were my picks: The Marc Bredif Vouray 1997 and The Tom 1995, but it’s a bit like picking your favourite child, when you know in your heart of hearts you love them all. A tasting like this shows the joys of cellaring wine. The rewards of patience it is often called. This was a fabulous experience. Thank you Go Vino.
Lowburn Ferry The Ferryman Reserve Central Otago Pinot Noir 2014 Birds Nest: Quail eggs wrapped in duck and green apple The Tom 1995 Wild mushroom with peanut cream and crispy shallots Henschke Hill of Grace Shiraz 1996 Ostrich fillet with smoked eggplant, broccoli and pink peppercorn sauce Chateau Lafaurie-Peyraguey 1992 Sauterne 750ml bottle With blue cheese and honeycomb with fruit plate I have been drinking wine since the late 1970s. I've tried some superb wines over that time. This function brought out the sheer joy of great food with superb wine.
Henry Jacobs primovino.co.nz
PAGE 55 | 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
PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
M t i â€™ 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.
PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ
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.
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.
Pork Larb Salad
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. 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 1 tsp sesame oil Â˝ red onion 1 clove garlic, crushed 1cm ginger, grated chilli (optional) 500g pork mince juice of 1-2 limes 2 tbsp fish sauce 2 tbsp kecap manis (sweet soy sauce) 2 tbsp sweet chilli sauce vermicelli carrot, julienned lettuce, shredded mung beans beans, blanched cucumber, sliced fried shallots (or chopped peanuts) and fresh coriander to garnish Heat the oils in a wok. Add the onion and fry for a minute then add the garlic, ginger (and chilli if using) and mince. Fry, moving the mince around as it cooks for approx. five minutes. Add the lime juice, fish sauce, kecap manis and sweet chilli and continue to cook for another five minutes. Serve alongside your salad ingredients garnished with fried shallots and fresh coriander.
Add value and flair to your home with great window furnishings! SAVE TIME AND MONEY BY CALLING ON WAYNEâ€™S 20+ YEARS DESIGN EXPERIENCE. CALL TODAY FOR A FREE MEASURE AND QUOTE. M. 021 898909 E. email@example.com W. arkanda.co.nz
PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ
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.
*I am in love with the Coppola range of tinned tomatoes and passata from Italy, available at La Cave on Riverlea Road. The tomatoes are picked when fully ripe and packed within 24 hours and you can taste the difference!
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.
PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ
Slow Cooked Beef Cheek
with Polenta, Parmesan and Gremolata RECIPE JUSTIN THOMPSON (WALLIS BISTRO AND THE SHACK IN RAGLAN) IMAGES ASHLEE DECAIRES | STYLING VICKI RAVLICH-HORAN
NOURISH | recipes
This is a family favourite of ours and is perfect for a comforting Sunday night dinner and can easily be doubled to cater for a larger group. It will work well with lamb shanks, lamb neck chops or any slow cooking cuts of beef.
BEEF CHEEK MARINADE
1 cup fine polenta
2 whole beef cheeks, fatty membrane removed
600ml chicken stock
3 cloves garlic, crushed
1 cup red wine
½ cup Parmesan
3 sprigs of fresh thyme
2 tbsp butter
Slice the cheeks in half so you have 4 even pieces.
Bring the chicken stock and milk to a soft boil in a large saucepan. Slowly pour in the polenta whisking vigorously to avoid lumps. When the polenta starts to spit (be careful it will be hot), lower the heat and allow the polenta to simmer until it starts to come away from the side of the saucepan. Frequently stir with a rubber spatula. After 20 minutes the polenta should be ready. Fold in the Parmesan and butter.
Rub liberally with salt and pepper, then put in a container with the garlic, thyme and red wine. Cover and let the marinade do its thing in the fridge for 3-24 hours.
2 tbsp olive oil 1 large onion, finely diced 2 tsp tomato concentrate 2 tbsp balsamic vinegar 1 litre beef stock, homemade or store bought 1 cup raisins 2 bay leaves
½ cup parsley, finely chopped 1 tsp garlic, minced 2 tsp lemon zest Combine all ingredients in a small bowl. Serve the beef cheeks on top of the polenta with a little braising juice and sprinkle with the gremolata.
Preheat oven to 140°C and heat the oil in a large frying pan. Remove the meat and keep the marinade. Pat the cheeks dry with a paper towel. Brown the beef cheek in the frying pan then put into your casserole dish. Cook the onion in the meat juices until translucent then add the tomato concentrate and cook out for three minutes. Deglaze the pan with the balsamic and the marinade and bring to the boil. Pour into your casserole dish (make sure to use a rubber scraper to get every last drop of flavour from the pan). Add the raisins, beef stock and bay leaves Cover the casserole dish and put in the oven for 4 hours. Turn the cheeks every hour. After 4 hours, uncover the cheeks and cook for a further 2 hours. Baste the cheeks regularly. You will know when it’s cooked as it will be super tender and almost falling apart. Remove from the oven, cover and let it rest while you prepare the polenta.
Enjoy Justin’s dishes without having to do the preparation and washing up by enjoying a meal at Wallis Bistro in Raglan. 6 Wallis Street, Raglan www.wallisbistro.co.nz Editor's Note; Beef cheek can be hard to find. We got ours from The Greenlea Butcher Shop who deliver premium export quality beef and lamb to your door. In addition to beef cheek they sell other great winter cuts like osso bucco, brisket and meaty lamb shanks. www.greenleabutchershop.co.nz
PAGE 65 | 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.
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.
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.
PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | season
Sweet, tart and succulent, the modest plum and its range of shiny orbs play the proud role of a symbolic summer fruit. In shades of deep dark purple to vivacious yellow, there is a certain richness about them that entices us with their juicy bite. It could be their visually striking appearance, finger-staining juice, snack sized convenience or the nifty nutrient load encased beneath that taut glossy skin. Regardless of variety, they pair well with a plethora of flavours and their versatility stretches from raw to baked, savoury to sweet.
Coffee and Walnut Slice
Plums are defined as a drupe or stone fruit, along with peaches,
nectarines, cherries and almonds. group fruiton with sweet, soft This recipe has been adapted from aAslice weof made high rotation flesh surrounding single hardslice stone. Originating Asia, they are when I owned cafes.a It’s a dense that keeps well,inbut be warned, it is second sweet! Believe it or not I fruit have worldwide, reduced thewith sugar from theoforiginal the most cultivated a number diverse version. Justify the indulgence by slicing into small squares. and distinct varieties hailing from Japan and Europe. 125g Blackbutter Doris, the doyenne of NZ plums, are best for cooking and 400g condensed milk maketina of killer jam, with their dark purple hue and tart nature
a dose of sweet. Omega are popular bottlers with 2enhanced tbsp goodby quality coffee essence a distinct and green speckled skin and radiant red flesh. 250g packetred of plain biscuits, finely crushed
Small scarlet Billington and ruby red Hawera make luxurious compotes, simmered with star anise, vanilla and sugar.
½ cup coconut ½ cup raisins
The guns with yellow eat well; purple skinned Santa ½ cupbig walnuts, plus extra forflesh decoration
Rosa have a yellowy pink tinged flesh; Fortune are particularly
In a large pot melt the butter and condensed milk. Add the remaining juicy, while mix the well luscious Luisa has an elongated heart shape ingredients, and pour into a lined 20cm square cake tin. and
flamboyant golden skin.
Bake at 180°C for 12-15 minutes. Once cooled ice with coffee icing and Despite common all plums are destined become decorate with extrabeliefs walnutsnot or chocolate-covered coffeeto beans.
prunes. The specific European prune variety is oval with a dark skin, pale green flesh and high sugar content. Grown mostly Coffee Icingand sold as the sticky, rich dried fruit we all know for drying and (our bowels) love. Greengage are unsurprisingly green and 50g soft butter honey-like with a flirtatious fragrance. Then you have the sour 30ml or 1 shot of strong espresso Damson whose devotees are partial to damson gin and jam, both 1½ cups icingpreferable sugar being more ways to enjoy them. Beat all the ingredients together until smooth.
Quite literally jammed full of essential nutrients and antioxidants, plums work as a digestive aid with dietary fibre, sorbitol and isatin (a natural laxative) helping relieve constipation. This soluble fibre means plums have a low glycemic load which can help control blood sugar levels, lower cholesterol and reduce risk of diabetes. A plum’s heart shape may reflect its heart protective qualities due to the presence of potassium and anti-inflammatory flavonoids reducing blood pressure and the risk of stroke.
Among its nutritional armour is a strong source of vitamin C known to boost immunity, fight inflammation, develop resistance against infectious disease and aid iron absorption. In their perfectly petite packages, two medium plums (one serving) provide almost 20% of our daily vitamin C needs. With vitamin B and E present in smaller quantities, the same serve contributes to 8% of our daily vitamin A requirement in the form of beta carotene, essential for eyesight and healthy glowing skin. These little beauties areincluding very special to me as the they recipe is my Packed with antioxidants, polyphenols, work to grandmother’s, Mumma to me. I haveagainst converted it to metric neutralise harmful or free radicals, protect cancer while measurements and filled in some of the blanks myand grandmother phytonutrients reduce neurological inflammation improve would have expected any home baker to know. I’ve also added a brain memory and retention.
sneaky bit of lemon zest.
Available late November to early April, when buying look for Ahead of her time in many ways, the only sugar in these biccies firm isunblemished skins. the rest the drupe clan, they are a little sprinkling onLike top. Don’t askof me why they are called bestLaughing left to fully ripen Iat room temperature develop maximum Jennies! am thankful the recipetohas not been lost even flavour and a distinct perfume. you find yourself with a plum if the story behind their nameIf has. overload, simply cut in half, remove the pits and freeze on a 100g butter, cold tray—ready to be stewed for your muesli, thrown in a smoothie cups flour with1½ yoghurt, honey and cardamom, or popped in an upside1 tsp baking powder down cake. pinch salt
Undeniably the world’s tastiest laxative, their neat vitamin cup currants dose½holds its own in a kid’s lunchbox or as a tangy chutney on zest of a lemon a cheeseboard. With endless possibilities from duck to dark chocolate sweet crumble, there is no excuse not to embrace the ½ cup to milk humble and its protection this season. Rub plum the butter intomulti-talented the flour, baking powder and salt. I oftenJust remember thatplace theirthem saintly nature to beyou paired with a cheat and in the whizz,deserves pulsing until have fine bit ofbreadcrumb decadence,consistency. so don’t forget the cream! Add the lemon zest, currants and milk and mix until you form a dough. Katestiff Underwood | Relish the Memory. @relishthememory Roll dress out onto a flouredBonnar bench, cut to shape and Feisty place on a lined Models a Bridget original from Needle baking tray. Brush with milk then sprinkle with sugar. Bake at on River Road, Hamilton 180°C for 12-15 minutes or until just turning golden.
PAGE 69 9 | | WWW.NOURISHMAGAZINE.CO.NZ PAGE WWW.NOURISHMAGAZINE.CO.NZ
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
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) 250g butter, cold 2 cups flour Place the sugar and tea into a food processor and whizz until they are a fine powder. Add the flour and chopped butter. Process until it forms a dough. Chill for 30 minutes before rolling out and cutting to shape. Bake at 180°C for approx. 12 minutes.
MODERN ITALIAN DINING Experience our international selection of wines along with a menu prepared by award-winning chef Ian Harrison using locally sourced produce. 43 Victoria Street, Cambridge | 07 827 5595 firstname.lastname@example.org | alpinocambridge
PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ
WAFFLES RECIPE BEN TEYSSIER | IMAGES ASHLEE DECAIRES
NOURISH | recipes Served with white chocolate mascarpone, house nutella, pistachio praline, vanilla bean ice cream, chocolate sauce, dehydrated raspberries and vanilla whip Persian fairy floss, these decadent waffles are a stunning example of the food Ben, head chef at The Kirk, is becoming well known for. Give the slightly paired down version a go yourself or head to The Kirk on Te Aroha Street for a breakfast you won’t forget!
Pecan & Pistachio Praline
½ cup shelled pistachios ½ cup pecan nut halves ¼ cup water 1 cup sugar Place nuts on a lined baking tray and toast in a 180°C oven for approx. 3-4 minutes. Place sugar and water in a small pot over a low heat until the sugar has dissolved. Increase the heat and simmer, without stirring, until the sugar turns a light golden colour. Pour the caramel over the nuts and chill in the fridge for approx. 30 minutes. To serve, break into shards or place in a food processor and crush to a coarse crumb.
1½-2 tbsp butter
/3 cup gluten free flour
½ cup sugar
/3 cup sweet rice flour
2 tbsp cocoa
¼ cup cocoa powder
½ tsp salt
3 tbsp almond meal
¼ cup of water (more or less) for consistency
¼ tsp baking powder
¼ tsp vanilla bean paste
¼ tsp sea salt
Combine sugar, cocoa and salt into a small pot, adding enough water to make a stirrable consistency. Add butter and bring to a boil. Simmer for a minute until smooth and shiny. Take off the heat and add in vanilla.
6 tbsp coconut oil 3 oz Whittaker’s dark chocolate /3 cup coconut sugar
2 large eggs
White Chocolate Mascarpone
¼ cup unsweetened apple sauce
¼ cup white chocolate
1 tsp vanilla bean paste
2 tbsp cream
Whisk dry ingredients together until well combined.
¼ tsp vanilla paste
Melt coconut oil and chocolate together, stirring until smooth. Sieve apple sauce then mix into chocolate with vanilla. Whisk in eggs one at a time until completely incorporated.
Melt the white chocolate with the cream, stirring till melted. Allow to cool before folding into the mascarpone and vanilla.
Combine the chocolate mix with the dry mix and stir together until just combined. Overmixing will result in tough waffles. You should have a thick but pourable batter.
Put it together by smearing some of the white chocolate mascarpone on the plate. Add a couple of waffles drizzled with chocolate sauce and a sprinkle of praline.
Pour small amounts of batter into a heated waffle iron sprayed with non-stick cooking spray. Cook for approximately three minutes.
Decorate with freeze dried berries, edible flowers or a scoop of vanilla ice cream.
3 Ulster Street , Hamilton | OPEN 7 DAYS 6:30 am - 3:30pm P. 07-8382045 | plusninetyonecafe.co.nz
PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ
WINETOPIA WELLINGTON Plus a Day in Martinborough A plethora of wineries, tastings and masterclasses. Tour ex-Tauranga 29 June-2 July email@example.com Ph: 07 544 1383 GISBORNE WINERY TOUR (ex-Tauranga) Three days of fabulous wine and food! 26-28 October firstname.lastname@example.org Ph: (07) 5441383
Our website has over 500 tried and tested recipes + local news and events www.nourishmagazine.co.nz
ACCURATE, ACCURATE,INTUITIVE, INTUITIVE,PSYCHIC PSYCHICINSIGHTS INSIGHTSTO TOCREATE CREATE NEW NEWDIRECTIONS DIRECTIONSAND ANDPOSITIVE POSITIVEOUTCOMES OUTCOMESIN INAA LIFE LIFEAND ANDBUSINESS BUSINESSYOU YOULOVE. LOVE.
DIRECTORY 07 07838 8382825 2825 | | 0272 0272349 349560 560 email@example.com firstname.lastname@example.org
Combining creativity with expertise. Combining Combiningcreativity creativitywith withexpertise. expertise.
07 07856 8564236 4236 | || 120 120Silverdale SilverdaleRoad Road | || Hamilton Hamilton 07 856 4236 120 Silverdale Road Hamilton www.theframingworkshop.co.nz www.theframingworkshop.co.nz www.theframingworkshop.co.nz
New New team, team, new new dream. dream. ISSUE NO. 31 AUTUMN
A A creative, creative, inspired inspired aa la la carte carte dining dining experience experience and and exceptional exceptionaland service. service. get your dose of fresh ISSUE NO. 31 AUTUMN
TURNING TO JELLY
Extensive Extensivebeverage beveragelist listof ofwines, wines,beers, beers,cocktails cocktailslocal and andmocktails. mocktails. flavour delivered to THE WINTER BLUES TOKYO your door each season. SALAD TIMES DAZE BOOK A MASSAGE TODAY. $ 45 for a year + receive a FREE JUTE BAG 114 Clarkin Road, Hamilton | P 07 852 5555 janeharrismassage | www.janeharris.co.nz www.nourishmagazine/subscribe MASTERING MERINGUES
BAKERY STORE 236 KAHIKATEA DRIVE, HAMILTON 07 847 1206
CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142
TE AWAMUTU STORE
299 ALEXANDRA STREET, O.NZ TE AWAMUTU INE.C 07 777 8019 ISHMAGAZ WWW.NOUR
HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043
Rolling in S FABULOU the Waikato ĀNE WHAKAT B 2009
EATERY EATERY&&BAR BAR
ATO I SAY TOM
AN APPLE A DAY
L FLAVOUR FRESH LOCAWAIKATO, NZ
FRESH LOCAL FLAVOUR WAIKATO, NZ
Now Nowopen openfor forBreakfast, Breakfast,Lunch Lunch&&Dinner Dinner MON MON--FRI FRI7am 7amto toLate Late | | WEEKENDS WEEKENDS9am 9amto toLate Late 60 60Church ChurchRd, Rd,Te TeRapa, Rapa,Hamilton Hamilton p.p.07 07850 8509339 9339 email@example.com firstname.lastname@example.org www.embereatery.co.nz www.embereatery.co.nz
PAGE PAGE75 75 | | WWW.NOURISHMAGAZINE.CO.NZ WWW.NOURISHMAGAZINE.CO.NZ
FOLLOW US ON INSTAGRAM For behind the scenes pics, great places to eat and food to make.
#nourishmagazine And don’t forget to tag us in your pictures of you enjoying Nourish Magazine.
PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ
Custard Square Even better than your childhood memories!
NORTH STORE 2B GORDONTON ROAD, CHARTWELL, HAMILTON 07 4445249
HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043
BAKERY STORE 236 KAHIKATEA DRIVE, HAMILTON 07 847 1206
CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142
TE AWAMUTU STORE 299 ALEXANDRA STREET, TE AWAMUTU 07 777 8019