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Issue no. 1, Summer 2010 - 2011
L’Orangerie A sumptuous new special events venue...
Big Little Markets
SUMMERTIME Some great RECIPES AND IN SEASON PRODUCE
A gorgeous vintage, craft, food market in Mt Maunganui
BAY WINEMAKER WINS GOLD
www.nourishmagazine.co.nz
Fresh local flavoUr Bay of Plenty, NZ
Intro issue 1
Welcome
2010 has been a tough year for a lot of people. In the past few months we have been rocked by two major tragedies; the Christchurch earthquake and the Pike River Mining tragedy. But it is often during these times of hardship and crisis that we see the best in people. This has certainly been true in New Zealand over the last few months as we have seen an outpouring of compassion and goodwill to those caught up in these tragedies. The global credit crunch has also been a huge hurdle for many of us to come to terms with. This ongoing recession has though provided us with a chance to look at our modern lives and perhaps make changes for the better. Cooking is becoming more popular as people realise that with a few basic skills they can eat food that is healthier, tastier and more economical. More and more people are growing their own vegetables. And with summer here there is no better time to start a small vegetable garden and enjoy the benefits of eating fresh seasonal produce. Be sure to go to www.nourishmagazine.co.nz for the latest ideas on what to do with your summer crop, we update it regularly with new recipes and tips. On page 7 we learn how a Bay of Plenty woman has turned a lifelong dream into a gorgeous reality with a new wedding & celebrations venue. On page 11 is our new regular feature on the local markets and their vendors. I am sure in future editions we will discover more
BESTOW BEAUTY OIL Is a wonderful food for skin. It’s your edible cosmetic, making your skin soft, smooth and velvety. Find your nearest Bay of Plenty stockist at www.bestowbeauty.com
or 0800 455 224.
View more Bestow Recipes & Wisdom on the Bestow Blog and join us on Facebook
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www.bestowbeauty.com
great stories of people following their dreams as they make and sell wonderful artisan products. In this edition we look at the fabulous success of Tamahere Market and how St Stephens church have created a wonderful regular event that brings the community together while creating a wonderful venue for small local businesses to market their products, all while raising funds for the church. Also in this edition we have great seafood recipes, Vicki visits an awesome strawberry farm in the Waikato and we feature our very own award winning Bay winemaker. And be sure to check out the great tour to Melbourne’s Food and Wine Festival in March on page 23. From the team at Nourish we hope you enjoy your bite of fresh local flavour! We hope you all have a wonderful Christmas filled with family, friends and gorgeous food, because this is the time of year to celebrate how lucky we are.
Vicki & Sheryl vicki@nourishmagazine.co.nz | sheryl@nourishmagazine.co.nz www.nourishmagazine.co.nz Front cover photo by Mary Anne Morgan - www.maryannemorganblog.com
Vics
Product Spotlight
Picks
Zoku quick pop maker from the scullery I saw these at the Food show earlier in the year. This ingenious little machine creates fantastic frozen popsicles in just 7minutes. You can use anything from fruit juice, to yoghurt or flavoured milk. This is a great way to get the kids involved and at the same time introducing a healthy alternative. Just perfect for summer! The Zoku Quick Pop maker is available from the Scullery on Victoria St., Hamilton as well as a range of accessories for those who want to get really creative.
LIME & VANILLA BEAN Syrup from St Andrews Limes
This is simply stunning poured over fresh strawberries or vanilla ice cream! Drizzle over stone fruits like peaches and nectarines and grill on the BBQ. Available at: Dantes Cambridge, The Green Grocer & Pataka Storehouse Hamilton
It’s Easier than you think by jo seagar
GLUTEN FREE CHRISTMAS Goodies
There is something about Jo Seagar’s books. They are beautiful and full of delicious looking pictures but so are most of the cookbooks on my overcrowded bookcase. Jo manages to strike a wonderful balance between recipes that inspire as well as recipes that will become a part of your repertoire.
GEOSKINCARE
They say on average you only cook one recipe from every cookbook you buy. Jo’s books are therefore responsible for pulling that average up among the books I own. In fact her books never make it to the bookcase; they sit as constant companions on my kitchen bench. “It’s easier than you think” is no exception and would be a great gift for cooks of any ability.
Lauren at the One Stop Gluten Free Shop has Christmas goodies all sorted for those of you who are gluten intolerant. She only stocks products from certified gluten free suppliers so you can relax and enjoy a piece of Christmas cake or plum pudding knowing there won’t be any ill effects. Lauren also has some great baskets full of gluten free treats which are perfect gifts! Plus she can ship them anywhere in NZ. One Stop Gluten Free Shop, 429 Cameron Rd, Tauranga www.onestopglutenfreeshop.co.nz
is New Zealand’s only full range of certified organic mineral skincare products. Geoskincare products are made from pure extracts, organic oils and unique minerals found only in New Zealand’s geothermal regions. All their ingredients are derived from natural, unspoiled sources, no harm is done to the source during their harvest and no products are ever tested on animals. They have 22 different products in the range including 6 especially designed for men. www.geoskincare.co.nz
Available at Poppies Tauranga & Mount Maunganui.
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Recipes
Summer Fiesta BARBECUED CRAYFISH with lime aioli - serves 4
I’d love to say I’d dived for these crayfish myself, but in this case it was our great friend Tony Burt, diver, hunter and all round good Kiwi. The best way to eat this is on an open fire on the beach, with a glass of Marlborough Pinot Gris. Cheers Tony!
2 dozen fresh mussels 1 cup white wine 1 cup water 2 cloves crushed garlic
CRAYFISH 2 crayfish 1 tablespoon melted butter 1 tablespoon lime-infused avocado oil 1 clove garlic, peeled and crushed 1 tablespoon fresh flat-leaf parsley, finely chopped 1 tablespoon fresh dill, finely chopped salt and pepper to taste
Scub and de-beard the mussels. Add water, wine and spring onions to large saucepan and bring to the boil. Turn down to simmer, drop in mussels and steam for a few minutes until they open. Remove from heat and discard any that are not open. Add the crushed garlic and chopped parsley to the melted butter. Place the mussels into a large serving bowl, pour over some liquid from the saucepan and then pour over melted butter mixture. Serve with crusty bread.
AIOLI Makes 600 ml 8 cloves garlic 3 egg yolks 1 tablespoon white wine vinegar a pinch of Dijon mustard salt and freshly ground white pepper 300 ml lime-infused avocado oil 1 teaspoon hot water a few drops lime or lemon juice
Place live crayfish in the freezer for 20–30 minutes to anaesthetise them before you dispatch them. Then place the crayfish the right way up on a chopping board with their tails fully extended. Place the point of a large sharp knife between the eyes and push straight down towards the board. Once the tip has reached the board, using the tip as a pivot, guide the blade down through the body, cutting the crayfish in half. Set aside on a tray. To make the aioli Peel and pound garlic with salt and pepper until smooth. Whisk the egg yolks, vinegar, mustard, pounded garlic and other seasonings together. Slowly add the lime avocado oil, whisking continuously. When all the oil is added, finish with the water and correct the seasoning. A few drops of lime or lemon juice can be added to enhance the taste. Mix the melted butter, oil, garlic, herbs and seasoning in a small bowl. Put the halved crayfish on a hot barbecue, shell side down to protect the delicate meat from the intense heat while still infusing wonderful barbecue flavours. Drizzle the melted butter mixture over the flesh and cook for 10–15 minutes, depending on the size of the crayfish. The flesh should change from soft and translucent to firm and white when cooked. Transfer to a serving dish, cut side up. Place the aioli in a dish on the side for dipping. Crayfish Recipe and image reproduced from Fresh! by Peter & Anne Blakeway with permission from Hachette NZ Ltd, published by Hodder Moa, $49.99 RRP, available nationwide.
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STEAMED MUSSELS With garlic butter
4 spring onions, chopped handful chopped parsley 150g melted butter
NASHI COCKTAILS Nashi Breeze 2 measures of vodka 2 measures of Nashi juice 2 measures of cranberry juice dash lime juice 1/2 measure of elderflower cordial In a tall glass filled with ice add all the ingredients and mix.
Ginger Pear Tree 2 measures of brandy 3 measures of Nashi juice dash lime juice Ginger beer In an ice filled shaker add the brandy, nashi & lime juice. Shake and strain into a short glass. Top with ginger beer.
Get your Nashi Juice from the Tamahere Country Market!
SUMMER BERRY JELLY 150mls elderflower cordial 2 tspn sugar 5 tspns gelatine
500mls sparkling wine (muscato or prosecco) Fresh berries
In a glass bowl over a pot of simmering water dissolve the gelatine, sugar and elderflower cordial together. Add the wine and stir until everything is incorporated. Place the berries in jelly moulds or glasses and then pour over the liquid. Set in the fridge overnight.
Delicious lime-based artisan products www.limes.co.nz
Gluten free (except 1) | Meat free | Preservative free
Stockists
Mc Gregors Fruit Shop Okere Falls Store Main Road, Te Puna SH33 Okere The Fresh Market Queen St, Te Puke
The Library Store Hautapa St, Rotorua
Capers Epicurean Eruera St, Rotorua
The Fresh Market Lovelock St, Whakatane
Quote “4limes” when ordering on line and receive a 20% discount!
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Rebecca-Jane Sandford is an extraordinary woman and an incredible inspiration. Her vast experience and passion for landscape design and the French countryside are now bringing her dream to fruition. L’Orangerie is the newest Tauranga special events and wedding venue. By choosing L’Orangerie you will be embarking on a beautiful journey...
Inspired by the charm and romance of the French countryside, L’Orangerie has been beautifully created to offer a wedding venue that embraces all the warmth, delightful antiquity and whimsical magic of rural France.
‘fabulously undone’ weddings & celebrations w w w. l o r a n g e r i e . c o. n z
e n q u i r i e s @ l o r a n g e r i e . c o. n z
photography by:
tracy@oneblacksheep.co.nz sarah@beaufoyimagery.co.nz
The venue’s Bay of Plenty address leads you down a meandering, forested lane to a field with views across rolling pasture, over quaint clipped hedgerows and on to the lights of Tauranga and the ocean beyond. This peaceful garden wedding venue – perfect for a marquee celebration – nestles among plantings of sweetly scented orange trees and jasmine and is surrounded by magnificent stone walls and staircases... absolutely enchanting... And L’Orangerie is more than just a
sumptuous Tauranga wedding venue... At L’Orangerie we create magical celebrations. We weave together our unique collection of rustic tables and benches, historic church pews, fabulous candelabras, antique linens, vintage plates, glassware and other gorgeous accessories to lavishly and individually style marquee and garden settings. We happily make introductions to artisans who offer professionalism and exceptional creativity in catering, divine cakes, wedding dresses and gowns, photography, music and flowers...
Recipes
SundayBrunch! The perfect Sunday for me involves good coffee, the Sunday paper and a casual gathering of good friends and some simple but superb brunch type food. And then if the occasion permits there is often a seamless move into a long lunch. Start with a glass of freshly squeezed citrus juice of your choice followed by...
Fresh fruit with toasted almonds and honeyed yoghurt • • • •
Fresh sliced pineapple Sliced banana Early season gold kiwifruit, peeled and diced New season pears, sliced
Mix together fresh plain yoghurt with some lemon juice and honey. Add to top of fruit, sprinkle with toasted almonds.
Scrambled eggS with smoked salmon and chives on sourdough • • • • • • • • •
3 eggs 10gms butter 10gms sour cream pinch of sea salt grind of fresh cracked pepper 30gms hot smoke salmon flaked few drops of lemon juice 1 tsp chopped chives sourdough bread, toasted
Beat together eggs, seasoning and lemon juice. Scramble in a hot pan with a little butter. Cook till still quite soft. Add butter and sour cream. Mix in salmon and chives. Check seasoning and serve on toasted sourdough bread.
Chorizo bacon & potato hash with poachies • • • • • • • •
400gms cooked waxy red potatoes,diced 200gms diced bacon 200gms chorizo sausage, sliced 100gms red onions, sliced Italian parsley, handful lemon zest salt and pepper eggs for poaching
Fry off bacon, potato, chorizo and red onion in hot pan. When well coloured and warmed through, add parsley and lemon zest. Season well. Serve with a runny poached egg.
Cuisine CONCEPTS
by James Broad of Cuisine Concepts www.cuisineconcepts.co.nz
Handcrafted Pure Luscious Fresh Skincare Divine SUBLIME luscious fresh skincare is made with the finest organic or wild sourced Coldpressed oils , Essential oils and Butters. All selected for their amazing properties, bursting with active bio mineral trace elements, Vitamins, Essential fatty acids, and Anti-oxidants, full of dynamic life force for cellular regeneration, replenishment, and toning. Sublime believes the ingredients carry the vital active properties without having to add a manmade version to supplement.
SUBLIME is about going back to the pure and natural ways of our ancestors. Eco – ethical beauty made with Divine Healing & Love. Handcrafted in the kitchen. No chemicals, gums, fillers, alcohols or man-made acids, just FRESH pure raw ingredients packaged in glass. Delivered FRESH TO YOUR DOOR.
Visit our fabulous NEW online store www.sublimeskincarenz.com jo@sublimeskincarenz.com
There’s plenty to discover at Fresh! The best of New Zealand from market to table
Poppies Hot Picks
by Peter & Anne Blakeway
Fresh! is as much a coffee table book about food as it is a recipe book. The reader is taken around New Zealand region by region. Foods from each region are showcased with descriptions of the origins of each product and how it came to be grown in that region. Then each ingredient is the star of recipes designed to make it look and taste Get 20% off when you purchase amazing. Each dish is photographed which I FRESH! by presenting this coupon or really like. The ingredients are easily obtained this issue of NOURISH magazine to by the amateur cook. The fact that this book is Poppies. Offer only valid at the Poppies hardback with lovely thick, quality paper is just stores listed below. Offer expires the icing on the cake. Fresh! has it all, quality 31 January 2011 production, local content, lots of big images and
20% OFF FRESH!
recipes that work in the home kitchen. $50 Review by: Karen McNally Poppies Queenwood
www.poppiesbooks.co.nz
Martin Bosley
Kitchen
by Martin Bosley & Jane Ussher (photos)
by Nigella Lawson
Martin Bosley’s new self-titled book is a big leap from his previous book, which in my view was far more userfriendly. Bosley’s new self-titled book Martin Bosley has been described as a ‘love letter to fine dining’ and is more a retrospective of his ten year career, revisiting his previous Wellington restaurant ‘Brasserie Flipp’ which has long since closed its doors, as well as his current water front location, Martin Bosley’s Yacht Club. The lay-out is that of a Degustation menu and paired with Jane Ussher’s stunning photographs it would seem almost a shame to risk sullying the pages with smears of ingredients making this the perfect gift for an avid foodie or chef rather than the home cook, perhaps better suited to the coffee table than the kitchen bench. $90
Nigella Lawson purports that “anything that which is true in the kitchen is just as true out of the kitchen.” Call me old fashioned, I buy recipe books for recipes not the authors philosophy on life, love and politics. Like her television shows Nigella’s latest book, Kitchen, contains a lot of what I would call “fluff”. In fact it is not until page 24 that we actually get a recipe. Having said this though Kitchen is packed with recipes -190 of them! There is everything from Irish oat scones to marmite spaghetti, South Indian vegetable curry to a great Sunday roast. Nigella fan or not, if you are looking for a book full of great dishes you will use and love, from filling the tins to quick weeknight meals to entertaining this book won’t disappoint. $75
Review by: Chris Scott, Head Chef/Owner Zinc Café, Queenwood
Review by: Vicki Ravlich-Horan, Nourish Magazine
Visit our Waikato and Bay of Plenty Stores: Queenwood Village, Herbert Road, Hamilton Ph: 07 855 222 Casabella Lane, Barton Street, Hamilton Ph: 07 839 0020 47 Duke Street, Cambridge Ph: 07 827 7707 Cruise Deck, 169 Maunganui Road, Mt Maunganui Ph: 07 575 7411
Come and experience Poppies for yourself and see what makes us different
HOW TO COOK THE PERFECT STEAK EVERYTIME! Here are some great tips from Raymond van Rijk the author of the hugely popular book “The greatest Barbeque Tips in the World”. Raymond is a sought after expert in barbequeing and holds courses all over New Zealand and the world, teaching people the art and joy of a great BBQ. He also has a great range of rubs and condiments to add flavour to your next bbq which are available in specialty stores and some supermarkets. www.bbqgourmet.co.nz Raymonds top tips for cooking the perfect steak Buy only quality meat from your trusted butcher. Try to get them all the same thickness. Start with rib eye steak, one inch thick, grilled medium rare. • • •
• •
Before grilling have your steak at room temperature. Place steak on hot oiled grill, season with coarse salt and freshly ground black pepper. Grill for 4 1/2 minutes before turning steak over. You should only flip it once! This is very important, don’t play with it on the BBQ. Learn to walk away, get a beer or chat to your guests. Cook it on the other side for 4 minutes then take it off the grill and let it rest for at least two minutes.
Test if the steak is properly grilled with the FEEL test. Don’t butcher the steak to check if it’s cooked simply feel it with your finger and compare it to the fleshy bit on your hand between your thumb and index finger. RARE - Loosely touch the index finger with your thumb.
MEDIUM RARE - touch your thumb and middle finger. MEDIUM - touch your thumb and ring finger. WELL DONE - touch your thumb and little finger. Cooking times can differ because: the meat is too cold, wind is too strong, gas is running out or the thickness of steak. General rule: the smaller the steak, the more tender the cut, the higher heat and the shorter grilling time. Remember practice makes perfect! Bring some flavour into your barbequed food by using a marinade or one of Raymond’s Gourmet Rubs.
On the third Saturday of every month the grounds of St Stephens Church, in Tamahere, are transformed. Over a hundred stallholders set up shop and then between 8am and 1pm thousands of people converge to shop, chat, eat and generally enjoy the event. The market was the brain child of Jane Manson who, in 2004, proposed creating a regular market to help the church raise the always needed funds. Into their seventh year, Jane is still a driving force behind “the Market the Tamahere market. Jane believes the market has been is like a huge success for many a family reasons; its location and their focus on local, handmade that comes products. She says “all the together for products need to be NZ made or grown...” But then lunch every there are great exceptions month” “we have a stand selling Freeset bags from India. This in its self is a huge and fantastic outreach and fits in with St Stephen’s mission statement.” Tamahere Country Market has a truly wonderful atmosphere. Jane says one of their Vicars described it as “outrageous hospitality”, which is probably why the market has such a warm and friendly atmosphere. Jane sums it up when she says “the Market is like a family that comes together for lunch every month. We hear about births and deaths and who is ill and who is celebrating. We look after them, and they look after us. It makes for a beautiful atmosphere. It sounds mushy, but ask anyone who has been to the Market. They will usually tell you that they met someone they hadn’t seen for such a long time and that it has a great atmosphere. It’s great!” Tamahere Market is on the third Saturday of each month at St Stephen Anglican Church in Tamahere. It is clearly signposted from both Hamilton and Cambridge.
Top-quality condiments and dressings to enhance all your food, every day
Taste our products at Tamahere Country Market every month. Contact us for a mail-order price list, or details of your local stockist. Check out our range at www.cuisinescene.co.nz and order online.
P: 07 856 4828 F: 07 856 4824 E: cuisinescenenz@xtra.co.nz
We grow grapes following organic guidelines without herbicides, fungicides and insecticides resulting in a healthy and vibrant soil. We make our wines with a minimum of interference. They show true and strong varietal characters.
Birchwood Lane Vineyard
67 Birchwood Lane, RD3 Hamilton 3283 Phone 07 856 2019 birchwoodlanevineyard@ihug.co.nz
No Preservatives No added sugar No colouring No additives Pure fruit juice, just as nature intended Full of natural goodness & flavour NASHI JUICE is an excellent source of Vitamin C and dietary fibre.
Available at Tamahere Market!
For orders and enquiries: Ian Wallace Ph 07 829 5848 imwallace@xtra.co.nz
Warren Sexton Ph 07 823 6441 wsexton@xtra.co.nz
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Strawberry Fields
Forever
The Strawberry Farm 337 Newell Road RD 3 Fruit ice cream Ph.Hamilton 07 859 1380
Enjoy a Real
It’s a gorgeous summer morning as I drive along Newell’s Road. I am following a steady stream of traffic who are all heading to The Strawberry Farm. Eight years ago Gary and Pam McMahon were looking for a lifestyle block that would also provide an income. The hectare of land planted in strawberries just five minutes from Hamilton seemed the perfect fit. Gary admits “I didn’t know a thing about strawberries.” But the previous owner was willing to share his 25 years of accumulated knowledge, which helped enormously. The McMahons have around 75000 Camarosa strawberry plants and Gary estimates this yields around 45 tonnes of fruit each season.
a full time job clearing the money and stocking it with fresh strawberries. So from this humble honesty box Gary expanded. The second year he opened the shop which was staffed, the following year he introduced the very popular real fruit ice cream. Then last year Punnet Cafe was opened. As I chat to Gary, Bernie, the neighbour arrives with a wheel barrow full of fresh produce. That really is zero food miles! This wonderful home produce is destined for the shop which Gary also has big plans for. “I always thought there was a huge opportunity to sell them more” says Gary about all the people that come out to buy fresh strawberries and now come to visit the cafe. So in February The Country Providore will be launched in what is now The Strawberry Farm’s shop. The Country Providore will be open all year round and will provide yet another reason for people to come out and visit.
Head to the Strawberry Farm to soak up the peaceful country atmosphere and let the kids free in the safe playground.
In March the plants are pulled out and re planting begins in May. But the real action takes place from October through to February. The Strawberry Farm mainly sell their berries from their shop and at local markets. Gary believes “the markets are a good strategy for us” although he does sell some of his berries wholesale.
When they bought the farm there was a dirt track which lead to the packing shed, attached to this was a lean-to with an honesty box. Gary says he was amazed in their first season just how many people pulled up to buy their strawberries. In fact, it became
But until then there are still heaps of reasons to head out to Newell’s Road with the family. You can pick your own strawberries, enjoy a real fruit ice cream and savour a delicious meal or coffee and cake at Punnet. There is plenty of free parking so head to the Strawberry Farm to soak up the peaceful country atmosphere and let the kids free in the safe playground.
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PUNNET
CAFE
Punnet Cafes
Asian Salad This is wonderful served with prawns, squid or pork-belly. • • • • •
1/2 cup of julienned carrot and daikon soaked in cold water 1/4 cup coconut, finely sliced 200g mung beans 50g cherry tomatoes (chopped), snow peas & alfalfa sprouts 40g of Vietnamese mint leaves, coriander leaves & mint leaves*
Drain the carrot and diakon and mix with all the other ingredients, then dress.
Dressing
T
here is something very unique about Punnet Cafe. It’s clear that a lot of thought has been put into the design and layout. Everywhere you look there is a beautiful feature, setting or something a little quirky. Yet it has all been done with restraint and skill for the overall look and feel is one of clean lines. Tammy Goodman, Punnet’s owner, says her vision for Punnet was one of urban chic. She wanted it to be quite minimalist compared to the Lily Pad which she formerly owned for over three years. Tammy believes “in creating an ambience with staff not the things on the walls.” So expect something a little more from this beautiful cafe sitting in the middle of a strawberry field! Tammy says the team pride themselves on being an a la carte cafe. They want you to sit down and relax while the wait staff take care of everything. Attention to detail doesn’t stop with the wait staff! The kitchen team is lead by Paul Alderson and Tammy’s Mum, Barbara, who does all the wonderful baking. Everything is made onsite. They even grow their own herbs. Tammy says you will find all your favourites on their menu but they strive to add their own flair to everything. “We try to be a little bit different than everyone else” says Tammy. On the lunch menu you will find mouth-watering dishes like salmon with wild rice salad, Scallops with chorizo, potato, almond, leek and hollandaise as well as a gorgeous lamb curry.
Punnet cafe - hours Mon to Fri 8.30am - 4.00pm Sat & Sun 9.00am - 4.00pm
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• •
4 cloves garlic, peeled 1 red chilli, deseeded
• • • • •
10g ginger, peeled 85g rice wine vinegar 85g Kecap Manis (sweet soy sauce) 85g soy bean paste (or you can use miso paste) 1/3 cup sugar
Smash garlic, chilli & ginger in a mortar & pestle to a fine paste (or you could use a blender). In a pot add paste and all other ingredients, simmer for 5 minutes and remove from the heat to cool. *Put picked herb leaves in cold water. This refreshes them and they will last longer.
Feel
good about
eating
ice
cream You’ll notice whole berries and pieces of fruit in our fruit ice creams – that’s because we use only real fruit. No colourings and no preservatives, no artificial ripples, jams or fruit flavours.
T
he story began in 1926 when Frederick Charles Rush Munro arrived in Hawke's Bay New Zealand. Frederick Rush Munro originally learned the confectionary trade from his father in England. With this knowledge and just 10 pounds in his pocket he set up shop, with his wife Catherine, on 26th May in central Hastings. Gradually the range expanded to include 100% natural, real fruit ice creams all made to Rush Munro's own recipes. In 1931 their shop was destroyed in a devastating earthquake which forced them to move to the current site in Heretaunga Street. These new premises evolved into the Ice Cream Gardens which have
become a world famous Hawke's Bay landmark and family tradition. Our luxury premium ice cream is 100% natural. You’ll notice whole berries and pieces of fruit in our fruit ice creams – that’s because we use only real fruit. No colourings and no preservatives, no artificial ripples, jams or fruit flavours. In fact we’re remarkably fussy when it comes to picking out sun-ripened fruit to trap that “just picked” flavour. We continue to use only the finest ingredients – farm fresh cream, whole milk and pure cane sugar to this day. Our beautiful ice cream gardens offer a fantastic spot for every one to enjoy one of our 25 flavours including sorbets and ice cream.
Rush Munro’s have won a number of gold and silver awards for their Premium 100% Natural ice cream over the years including several “Best in Category” awards. Our ice cream is now in fantastic new packaging. As well as our Ice Cream Gardens, Rush Munro’s is now available at over 100s of locations throughout the country, including great cafes and supermarkets throughout the Waikato and the Bay of Plenty. With Rush Munro’s being 100% natural, now you can really feel good about eating ice cream! Rush Munro’s is a 100% Natural ice cream “Taste Sensation”.
www.rushmunro.co.nz
P: 06 878 9634 E: mail: info@rushmunro.co.nz
www.rushmunro.co.nz
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Recipes
Roasted hApuku on rosemary risotto, pea purée and vanilla sauce
Heilala Recipes
Risotto
Our winning Heilala Vanilla - Nourish recipe and two perfect summer creations from our readers. Many thanks for all the wonderful entries. Heilala summer fruits
vanilla ice cream
• • • •
• • • •
1 cup plain yogurt 2 tablespoons brown sugar 1 teaspoon Heilala vanilla paste Selection of fruit slices, fruit chunks or whole berries for two
Tip yogurt into a small bowl. Add the brown sugar and vanilla paste, stirring until the sugar is dissolved. Serve with desired fruit.
Jacquie Mcnab, Whakatane
• •
WINNING ENTRY
Serves 6
2 cups cream 1 cup milk 3/4 cup caster sugar 1 teaspoon Heilala vanilla extract 1 Heilala vanilla bean, split in half lengthwise Pinch of salt
Put 1 cup of the cream into a saucepan, add the salt and sugar. Hold vanilla bean over the cream mixture and scrape the seeds from the vanilla bean in, then add the pod to the cream mix as well for extra flavour. Warm the cream mixture over a medium heat, stirring constantly until the sugar has dissolved. Now, remove saucepan from the heat then add in the rest of the cream and the milk, along with the vanilla extract too. Allow the mixture to cool a little, then put in the refrigerator to chill fully. Before transferring the milk/cream mixture to your ice cream maker, TAKE OUT THE VANILLA POD! Then just churn it as per your ice cream maker’s instructions. It’s delicious!
T Larki, Auckland
• • • • • • •
• •
60 g butter 1 shallot or small onion, finely chopped 750 ml/3 cups chicken stock 250 g/1 cup arborio rice 125 ml/1 cup dry white wine 4 tbsp Parmesan cheese 1 twig fresh rosemary, stalk removed and needles finely chopped 1/4 tsp vanilla paste Small piece of dark chocolate (≥70% cocoa)
Vanilla sauce • • • • •
2 vanilla pods 500 ml fish stock 200 ml cream 30 g butter Salt
Main • • • •
6 x 160g hapuku fillets, skin on Sea salt Olive oil Juice of 1/2 lemon
Pea purée • •
300g frozen baby peas 2 tbsp olive oil
Melt half the butter in a saucepan, then add the shallot or onion and sauté until it is translucent but not browned. Using a wooden spoon, stir in the rice and continue sautéing for a couple of minutes, mixing gently until all the rice is coated with butter. Add the wine and let the rice absorb it, then add just enough chicken stock to cover the rice and stir well. Add the rosemary. When the rice has absorbed all the liquid, add a little more stock and continue cooking, stirring constantly. Repeat with the rest of the stock, cooking the rice for about 15 min. Just before the risotto is finished, melt the chocolate into it and stir through.Turn off the heat, add the Parmesan cheese, vanilla paste and the rest of the butter and stir well. For the vanilla sauce, split vanilla pods in half lengthwise and scrape seeds into fish stock. Put fish stock into medium-sized saucepan and reduce by half over high heat. Add cream, butter, and a pinch of salt. For the fish, preheat oven to 220°C. Season with salt. Heat a large non-stick frying pan with olive oil until hot, add the fillets skin side down. Place in the oven and cook for five minutes. Carefully turn over the fish and continue to cook for 1 minute. Take fish from the pan, squeeze lemon juice over it and allow to rest in a warm place for 3-4 minutes. For the pear purée, bring a medium-sized pot of salted water to the boil, add the peas and cook for about one minute. Drain, reserving some of the cooking liquid, and blend the still hot peas with a hand-held mixer into a fine purée, using some of the cooking liquid to obtain the right consistency. Blend in the olive oil and salt if necessary. To serve, spoon the risotto in the centre of a plate and top with the fish. Pour the sauce around, garnish with a spoonful of pea purée on one side and fresh rosemary twigs. Serve immediately.
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Bjorn Oback, Hamilton
Event Review
“Before a wine can be great, it must first be true.” - James Millton
EN PRIMEUR
TASTING AND LUNCH
Menu
Fennel cured salmon with steamed green terrine, caper and parsley dressing 2007 Clos de Ste. Anne Chardonnay 2006 Clos de Ste. Anne Chardonnay ~ Platters of spring vegetables ~ Fillet of beef, truffle scented mushroom risotto, béarnaise sauce, red wine jus 2007 Clos de Ste. Anne Pinot Noir 2006 Clos de Ste. Anne Syrah Spring salad greens, ciabatta, olive oil ~ Biodynamic Hohepa cheese selection 2009 Clos Samuel Viognier Special Berry Selection ~ Nocino - Jame’s Walnut Liqueur
The Millton Vineyard specialises in making fine wine from estate grown grapes sourced from single vineyards. As the country’s first certified organic winemakers, for over 25 years these grapes have been grown in the traditional manner using biodynamic techniques, produced and bottled on the Property. “Our philosophy is to produce a selection of specialised table wines, which give an expression of the natural flavours found in the grapes harvested from our vineyards in the Gisborne region. I wish as well, to enhance the life quality of the land we are responsible for and in doing so leave it in an improved condition for future generations.” James Millton Clos de Ste. Anne is our “grand cru” range of wines. The grapes are grown
on a steep northeastern slope in the foothills of Poverty Bay commanding a spectacular view of the surrounding vineyards below and further out to the Pacific Ocean. Guests joined the Millton team for a glass of rose on the sun drenched lawn on Labour day, October 24th before heading into the cellar for the en primeur tasting tutored by James Millton, which included the new 2009 Clos de Ste. Anne wines. Special guest, wine commentator John Hawkesby then joined guests for a delicious lunch created by Gisborne born and Nourish magazine chef James Broad. The lunch was served in the garden, and live music from local singer/songwriter Dion Whaanga added to the ambience. A fantastic day, with many not wanting to leave!
Capers Epicurean
Passion to provide fresh!
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Capers opened in October 2001 and has a passion to provide fresh quality food in an environment that caters equally well for breakfast, lunch, dinner, coffee to go or a take home meal. Stocking a wide range of both New Zealand and imported goodies including oils, rubs, preserves, chocolates, teas, balsamic vinegars, dressings, curry pastes, syrups, sauces along with Zarbo and Sabato products the Capers Specialty Foods Section appeals to the everyday home chef, gift hunter and the discerning foodie. An awesome selection for Christmas shopping! The Capers team have celebrated and are proud of their success in winning Rotorua Café of the year in 2002, 2003, 2006 and 2007 and again in 2009. They were also runner up in 2004. So go check out what makes Capers Rotorua’s most successful cafe.
Botannix Cafe Fresh & Seasonal
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ou will find Botannix Cafe sitting quite comfortably inside Palmers Bethlehem branch. The garden centre setting makes for a lovely relaxed feel with loads of advantages; including great parking and a playground for the kids! Botannix Cafe have everything you would expect from a popular cafe, but it is the extras that make this cafe stand out. The gorgeous display of food in the cabinet and on the counter, which include beautiful salads and tempting cakes, are all lovingly made on site. Great thought is put into the food, including the ingredients used, which is why Botannix only use free range eggs and chicken. Everything is kept fresh and seasonal with a new menu every three months. But what really sets Botannix apart from other cafes is their passion for really good coffee. Along with their regular blend of beans, which is fairtrade and organic, Botannix offer a changing selection of single origin beans. This gives you the chance to try something new each time
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you visit. It also means you can discover a whole new world of coffee. Charlie and his team strive to improve their skills and also your knowledge of coffee. They are the only cafe in Tauranga to have staff enter the NZ Barista Champs. But they don’t stop there. Charlie will even help you make great coffee at home with his home barista classes. So if you want to learn more about coffee, try something new or simply relax in great surrounds with wonderful food, Botannix Cafe is one worth noting down.You can even take home some old coffee grinds for your compost bin.
Mon – Fri 8.30am – 4pm (Winter) Sat – Sun 8.30am – 5pm corner Bethlehem Rd & SH 2 Tauranga Central Tauranga Phone 07 579 2798
Capers Epicurean is open 7:30am - 9:00pm 7 Days a Week 1181 Eruera Street Rotorua New Zealand Phone 07 348 8818
Flatwhite cafe
stunning Waihi Beach location
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his Waihi Beach cafe hotspot is in a dream location. Just metres from the beachfront one can sit on the flatwhite deck and easily forget about the hustle and bustle of everyday life. Andy Kennedy has owned flatwhite for 5 years now and during that time has created a cafe that is very popular with the locals and holiday makers alike as well as being an awesome venue for special events such as weddings. His pleasant, vibrant personality flows through the cafe. Over the summer weeks the Waihi Beach population swells to around 20,000 and so the flatwhite cafe is a-buzz with people, conversations and tasty food.
The most popular item off the brunch menu would have to be the world famous beach breakfast - bacon, sausages, tomato, onion, mushrooms and mash topped with fried egg and rocket fuel sauce. For Lunch or dinner you can’t go by the firm favourites, the gourmet burgers. The cafe itself offers a friendly, casual ‘beach’ vibe, so be sure to stop in en-route to Tauranga or if you are spending a few days relaxing at Waihi Beach. OPEN 7 days & 7 nights all year 21 Shaw Road Waihi Beach Phone 07 863 1346 andy@flatwhitecafe.co.nz www.flatwhitecafe.co.nz
ry r e b w a Str ke a c m a Dre
This is a spectacular summer dessert, surprisingly low in fat. You can make a gluten free version simply by leaving out the biscuit base. Try freezing it into individual moulds. • • • •
3 eggs whites ¾ cup sugar 2 chips of strawberries 1 tspn Heilala vanilla essence
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200g biscuit crumbs 75g butter, melted
Beat the egg whites, sugar vanilla and roughly chopped strawberries until the mixture is quadrupled, approximately 5 minutes.
When you start beating stand by and use your hands to guard any strawberries who will want to jump out. I use a free standing beater as it leaves my hands free and some even come with guards. It also means that once the strawberries have mushed up you can walk away and let it do its thing. Mix the melted butter and biscuit crumbs together and press into a lined 18cm spring-form cake tin. Then pour in the now gorgeous pink egg white mix and freeze for at least 24 hrs.
Nourish Tip Egg whites beat better at room temperature. I freeze my left over egg whites when making aioli or hollandaise and they are then perfect for recipes like this one or meringues and pavlovas.
THE
LITTLE BIG MARKETS Vintage . Fashion . Jewellery . Arts . Crafts . Home Baking Mount Maunganui
browse the best deals from local designers and stores as well as jewellery, arts, crafts, home baking and vintage.
After seeing a gap in the market and a need for something a little bit different in their hometown, Mount Maunganui, gran’s loose change director, Kelly Barriball and Idiom Boutique owners Rachelle and Chris Duffy put their heads together and are very proud and pleased to introduce.... The Little Big Markets.
They suggest you bring a fifty not a fiver as you will get to browse the best deals from local designers and stores as well as jewellery, arts, crafts, home baking and vintage items. While the markets will be cheaper than your average bear, it is all quality stock and goods and the price points reflect this.
The markets are held pretty much every second Saturday, 9am - 2pm, throughout summer. Inspired by the markets scattered throughout Sydney (think Bondi and Glebe), Rachelle and Kelly wanted a creative collective of designers, emerging and established artists, vintage, fashion and more.
What many of you may not know is that they had to plan this proposal with almost military precision. “When you present something to the council there are several things you need to ensure you have thought of and covered. We had to go through several council contingents to finally get the result we wanted.
THE
LITTLE BIG MARKETS Vintage . Fashion . Jewellery . Arts . Crafts . Home Baking
The Little Big Markets will be held corner Matai St and Maunganui Rd (next to Zespri) starting November 6th.
Mount Maunganui
Make sure you get there!!
It has often been a frustrating process but we thank the council for seeing the weight in the Little Big Markets and for allowing us to bring a little bit of adventure and flavour to Mount Maunganui this summer. We look forward to working together with them”. So for a great Saturday family outing make sure you get along to the Little Big Markets, it’s a memorable experience. If you'd like a stall or to find out more information, please email Kelly - hello@gransloosechange.co.nz or Rachelle - idiom@vodafone.co.nz
December 18th January 15th and 29th February 5th and 19th March 12th and 26th.
Bay Winemaker Enjoys
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Gold Rush
eading Tauranga winemaker Steve Bird is attracting international acclaim by winning more gold medals, proving he is genuinely one of the best in the business.
Bird’s winemaking talent was rewarded again this week when his 2009 Old Schoolhouse Vineyard Pinot Noir won a ‘pure gold’ medal at the Air New Zealand Wine Awards – one of only two Marlborough wineries to achieve pure gold for Pinot Noir. Pure gold medals are awarded to outstanding wines that are 100 per cent sustainably-grown and produced. The annual competition – which is New Zealand’s premier wine event – saw almost 1600 wines entered from 10 key wine growing regions. Bird produces his Pinot Noir in “Vernou Roll Fermenters” – a process he has pioneered for this varietal using specially designed 900lt barrels. He describes his 2009 vintage as a complex, voluptuous wine exhibiting dark berry fruit, plum and cherry aromas and flavours with a hint of spice and chocolate. The winemaker’s 2010 Bird Sauvignon Blanc took out a pure silver medal at the Air New Zealand Wine Awards and his 2010 Bird Riesling was awarded a pure bronze medal – both wines are from the Old Schoolhouse Vineyard in Marlborough. This recent announcement of the Air New Zealand Wine Awards followed three days of judging and preceded a gala dinner on Saturday 20 November in Auckland, where sought-after trophies and elite gold medal winners were announced. But Bird’s golden run does not end there. The local winemaker has just learned he will also be awarded a prestigious Blue Gold medal for his 2010 Riesling at Sydney’s International TOP 100 Wine Competition. His 2010 Riesling is already an award-winner, having picked up a gold medal at this year’s New Zealand International Wine Show held in September.
“To win a pure gold medal this week is a terrific complement. Adding an Air New Zealand Wine Awards gold medal to your label is a guaranteed way of boosting sales because consumers know they will be buying an outstanding wine.”
“It’s very gratifying to be acknowledged at both a national and international level like this. 2010 is one of the best vintages I’ve seen in three decades thanks to the long, dry and cool growing conditions at our vineyard in Marlborough,” Bird says. The Sydney International Wine Competition is designed to help diners choose outstanding wines to complement the dishes for their dining table. A panel of 12 international experts judged up to 2000 entries before deciding on their TOP 100 list. Bird Wines are distributed through Ballande New Zealand and are available through fine wine retailers nationwide and selected bars and restaurants.
Visit www.birdwines.com for more information about Steve Bird Winery & Vineyards, and tasting notes for both the 2009 Bird Pinot Noir and the 2010 Bird Riesling.
Season & serve
summer:
tomatoes, berries, cherries, plums, nectarines, apricots, new potatoes, rocket, beans, basil, beets, capsicum, sweetcorn...
BBQ CORN COBS Pull the husks of
your corn down but not off. Remove the silks and return husk into place. Tie the corn with string and soak in cold water for 30 minutes. Cook the corn on the BBQ or over hot coals for 15-25 minutes, turning often. When cooked serve with salt and pepper and lashings of butter.
PISTACHIO & CHOC DIPPED STRAWBERRIES Everybody LOVES
choc dipped strawberries! So this season get a little more adventurous and dip them in crushed pistachios after dipping them in chocolate. You could use other nuts or even coconut if you like. Try different types of chocolate too. Or dipping them twice, once in white, then in dark choc.
SUMMER QUESADILLA This is a great quick lunch or supper and you can simply use what great fresh vegetables you have available in the garden. Tortilla • Cheese • Pesto • Vegies (zuchinni ribbons, spring onion, tomato, rocket, capsicum, mushrooms…) On the grill on your bbq or in a sandwich press lay one tortilla down. Spread pesto and then layer your ingredients on top. I like using a vege peeler to make zuchinni ribbons, then add fresh rocket and basil, tomato and then sprinkle with feta or boconccini. Top with another tortilla and then close the sandwich press. If doing it on the BBQ simply flip when it starts to brown.
Directory Immerse yourself in the wonderful culinary experiences Melbourne has to offer with this 5 day tour lead by Vicki from Feast & Nourish Magazine. We will be discovering some local secrets as we explore some of Melbourne’s gourmet treasures; from markets through to chocolate, coffee to beer, while also taking part in some of the festival’s amazing events like the World’s Longest Lunch.
Wine tour is a fabulous Golf Tour lead by Andrew Horan NZPGA, making this tour perfect for couples with different interests!
The World’s Longest Lunch is your chance to enjoy a 3 course meal along with 999 others on an enormously long table! The menu has been designed by Gabrielle Gates and is served with matching wines all set in a beautiful garden setting with live jazz.
Melbourne is world famous for its “sand belt” golf courses. Many of the top courses in the world are in this area and this tour gives you the chance to play 2 of the top 20 courses in Australia. Each course has different tees for every skill level and we can ensure you play the tees that make your day an enjoyable one. With Andrew as your personal Golf Professional on tour you can expect some great coaching tips to play these wonderful courses. Included in the tour are all your green fees, transport plus a few great excursions, including a behind the scenes look at Callaway’s Headquarters.
Golf Anyone? Running alongside the Food and
www.standrewsbeachgolf.com.au www.peninsulagolf.com.au
www.feast.net.nz | ph 07 8493202 | mob 0210651537
March 3rd - 7th 2011 $2250pp for both tours include; • Return flights • 4 nights 4 star accommodation • transfers to and from Melbourne airport • Light breakfast each morning • 2 fabulous evening meals Email or call Vicki for more information vicki@feast.net.nz
to be part of our exciting print and online publication talk to us today! vicki@nourishmagazine.co.nz - 021 065 1537 www.nourishmagazine.co.nz
growing our own online artisan foodstore coming soon... www.replenish.co.nz