Issue no. 2, Autumn 2011
Otumoetai gets growing Read about their fab community garden
Read the inspiring Freeset story And a Waikato woman that is helping make a difference
AUTUMN HARVEST Some great RECIPES AND IN-SEASON PRODUCE
www.nourishmagazine.co.nz
Fresh local flavour BAY OF PLENTY, NZ
Intro issue 2
Welcome
I often get asked what the current food trends are, because like
In this edition of Nourish we meet Anne and Wal who have
fashion, food styles come in and out of vogue. Many people would
pioneered a gorgeous community garden project on a piece of
contend that the push towards eating locally grown seasonal food
disused council land in Otumoetai. Follow their story on page 4.
is the biggest trend in food at the moment. It’s true that Farmers Markets around the world are flourishing and that local restaurants
On page 16 we meet Pam McCarthy, a Hamilton woman who has
are all purporting to source locally. But is this not a change in
just returned from India and discover the wonderful story behind
mindset rather than a transient trend? Much like a lifestyle change
Freeset bags. Nourish Magazine was so taken by this amazing
is better than a diet in that you form long-lasting habits not just
story we wanted to support the cause so with every Nourish
short term gratification, the shift to eating food that is in season is
subscription you will receive a free Freeset bag. See below for
in fact a move back to a time when our diets were healthier, and
more details.
should be a permanent shift in our habits. Finally we are happy to welcome the newest member to the I must say that I am fortunate in the fact that as each season arrives
Nourish family. Xander was born on March 1st to Sarah-Jayne
it is my job to test out recipes and rediscover wonderful flavours
our intermediate designer and her partner Phil. Sarah is such a
synonymous with that particular season. But shouldn’t we all
dedicated and integral part of the Nourish team that she was
try to do this? Gorge ourselves on asparagus in November and
madly sending files to us in between contractions! Good to see she
December only to do the same with fresh ripe tomatoes in January
already has multi tasking down pat as she is sure to need such skills
and February and then look forward in anticipation to crisp apples
now she is a mum of two and a mad graphic designer.
and hearty pumpkin dishes in March and April. Eating seasonally and then often by default locally you save money but also enjoy
We hope you enjoy our slice of fresh local flavour!
food that is tastier and more nutritious. Go to our website www. nourishmagazine.co.nz to find great seasonal recipes or sign up for our Free Friday recipe for a little inspiration each week sent straight to your inbox.
Vicki & Sheryl
Subscribe to Nourish
vicki@nourishmagazine.co.nz | sheryl@nourishmagazine.co.nz
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Be the first to view the latest issue by having Nourish Magazine delivered direct to your letterbox for just $25 per year (4 issues). And just to show how much we appreciate your support EVERY subscription receives a FREE Freeset bag (see our article on page 16 to read the inspiring Freeset story). Visit our website to subscribe or email vicki@nourishmagazine.co.nz | phone 021 065 1537
www.nourishmagazine.co.nz Front cover photo by Helen McSweeney - www.tarteletteblog.com
Vics picks
Product Spotlight
Qubies
The original award winning upside down ice cube tray These are a great way to store and freeze breast milk or homemade baby purees. The dividers have been cleverly moulded onto the lid so all you need to do is simply: fill the tray, snap on the lid, freeze and serve. For peace of mind, Qubies are BPA, Phphalate and PVC free. And when you are past the toddler stage these great freezer trays could be used to freeze anything from leftover egg whites to passion fruit pulp. You can buy Qubies and other great kids stuff online from www.KiwiKinder.co.nz.
Cuisine Scene’s Passionfruit and lemon curd This is just like mum used to make, except a whole lot easier! Lemon curd is always a handy ingredient to have in the fridge and this one from Cuisine Scene with passion-fruit is something special! Mix with mascarpone or whipped cream for a sweet tart filling, sandwich between meringues or dollop on top of a Pavlova. Add a teaspoonful in the middle of your muffins before baking for a sweet surprise or check out the gorgeous layer cake on our website www.nourishmagazine.co.nz Cuisine Scene’s range of gorgeous dressings and preserves are available at The Good Food Store, The Gourmet Trader, Capers Epicurean, Excetera Cafe or check out their wonderful new website www.cuisinescene.co.nz.
Sustainable backyards month Sustainable Backyards (SBY) is a month of environmental events run annually in March by the Tauranga Environment Centre to help promote, educate and build awareness around environmental issues affecting the Western Bay of Plenty region, New Zealand and the planet. The month is a chance to celebrate those working in the environment and conservation fields as well as inspire others to get involved to improve the environment. Events include a Sustainable Homes Tour on Saturday the 26th of March (tickets cost $10.00) and a Speakers Forum on Wednesday 16th March at Bethlehem College where the topic under discussion is “Economics of a finite World�. For more events and information contact Katrina O’Connor at the Tauranga Environment Centre on (07) 578 6664 or email tgaec.waste@xtra.co.nz
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s n e d r a G ailway ning at the R e p p a h l o n o c over bridge o ething very e m o th s r e is v e o r e k e h T you pe piece of tumoetai. If ce a disused n o s a w t a Reserve in O h see w . oad you will ctive garden u d o r p a Otumoetai R w o , is n council land
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But it is not just veggies that are growing! Young and old are coming together to forge wonderful friendships. Seeds and plants are swapped along with knowledge and ideas. “It’s a sense of belonging and friendship that our gardeners value most” says Anne Gourley, one of the gardens’ founders “I still get such a buzz out of seeing the gardeners sharing seedlings, ideas and encouragement with each other”. Anne admits she has had a long fascination with community gardens, having had an allotment while living in the UK and again in New York. Bringing the concept to New Zealand has, Anne says “taken a lot more patience than I thought I had!” Before one sod could be turned or a single seed sown the group had to work with council to
If you are in the area drive down and have a nosey, I promise you you will learn something, be inspired and leave with a big smile.
develop Community Garden policies. Then a suitable piece of land had to be found, which in turn needed its own management plan to be submitted and accepted. As most people who have to deal with councils will know this process was long and complicated. But today Anne is very appreciative of the council’s support.
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A grant from Bay Trust sped up the fundraising drive and along with donations of time, money and goods from individuals and local businesses things could get underway. On the 4th of September last year the Lets Get Gardening team and 130 volunteers got together for a good old fashioned working bee. At the end of the day 41 gardens had been made, ready for the grand opening in November. The gardens are a mix of English style allotments where individuals or families can rent a plot for $20 a month. Communal gardens surround the perimeter which volunteers look after and anyone is welcome to come and help themselves to beautiful fresh produce. Let’s Get Growing is a not for profit organisation run completely by volunteers. The money from plot rentals helps to pay ongoing costs like the water rates and maintenance. The day I visited I was given the grand tour by Warren Knight, or Wal. Wal is an enthusiastic gardener and volunteer at the gardens and epitomises what these gardens are about! He is keen to show me the diverse gardens including the communal berry patch and the newly planted orchard. I am introduced to a massive variety of veggies and herbs grown by experts and novices. Wal gets me to taste onion flowers which are an unexpected revelation. While I am there a local Kumara farmer drops off some plants and gives Wal and I some great tips for growing Kumara. Both Anne and Wal point out that they have had little or no trouble from people disrespecting the gardens. Anne says they have had “no tagging or vandalism, which is remarkable compared to how the reserve was treated before we moved in.” Wal tells me that if there is ever any problem with people “ruining” the gardens it is usually out of ignorance more than menace. And although there may have been opposition from locals when the project was first proposed Anne says that the neighbours are all very supportive and some even have gardens. Let’s Get Growing is seen as a pilot scheme for similar projects in Tauranga as well as further afield. The group have a fantastic website where you can learn more about what is going on www.letsgetgrowing.org.nz But if you are in the area drive down and have a nosey, I promise you you will learn something, be inspired and leave with a big smile.
www.letsgetgrowing.org.nz
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Recipes
Nashis Nashis are high in soluble fibre and vitamin C and they are at their best right now.
Grab some fresh, crispy nashis from Ian at his regular stall at the Tamahere Market, where he is all year round with his wonderful nashi juice. Unlike European pears, nashis are ripened on the tree and are picked ready to eat. They are juicy and sweet with a crisp texture. You can use Nashis where you would apples or pears. They are great chopped up finely in a coleslaw or perfect for some added crunch in a fresh fruit salad.
Upside down nashi & chestnut cake For the base: • • • • •
150g butter 1 & 1/2 cups brown sugar Rum (optional) Snow pea shoots 2 Nashis cut into wedges
For the cake:: • • • • • • • •
125g butter 3/4 cup sugar 2 eggs 1 cup flour 2 tsp baking powder 1/2 cup chestnut crumbs* 1 tsp vanilla 1/3 cup milk
Preheat oven to 180C. Grease a 24cm round cake pan and line base with baking paper. Combine butter and brown sugar in a saucepan and stir over low heat until sugar has dissolved, add a good glug of rum and stir through. Pour half the mixture into the base of the cake tin and arrange nashi on top. If using a loose bottom tin seal the bottom with tinfoil to stop the caramel from escaping. Now make the cake batter by creaming the butter and sugar. Add the eggs one at a time, beating thoroughly after each. Now fold in the flour, baking powder, chestnut crumbs, milk and vanilla. Spoon the mixture carefully over the nashis. Bake for 20-25 minutes until cooked when tested with a cake skewer. Let the cake rest for 5 minutes before turning out. With the remaining caramel add ½ cup of cream for a beautiful sauce to pour over. *I used organically grown chestnuts crumbs from Janette & Harry Fitzsimons which are grown in the Coromandel. I picked them up last autumn at the Hamilton Farmers Market. If you can’t find chestnut crumbs, ground almonds or hazlenuts would also be good.
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Ginger beer nashi fritters • • • •
Nashis, cored and cut into wedges 1 cup self raising flour 1 cup ginger beer oil, for deep frying
In a bowl mix the ginger beer into the flour to form a nice batter. Heat the oil in a heavy pot. Dip the Nashi slices into the batter and then carefully into the oil. Do this in batches as you don’t want to ever crowd the pot. When they are ready they will float to the top and be golden and crispy. Remove from the oil with a slotted spoon and allow to drain on a paper towel. Dust with icing sugar and serve with cream or ice cream.
Asian Salad With Nashi & Chinese Char Siu Pork SALAD • • • • • •
1 piece Chinese Char Siu Pork, approximately 500g 2 nashis 1 lemon, juiced 1 lebanese cucumber, julienned 1 red pepper, julienned Salad leaves like watercress or rocket
DRESSING • • • • • • • • • • • • • • • • •
2 tbs soy sauce 2 tbs Shao Hsing Chinese rice wine 1 tsp minced ginger 2 tsp sesame oil 2 tbs fried shallots Char siu style pork (Ref: The Cook’s Companion, Stephanie Alexander published by Penguin Books, 2004) 1 cup dark soy sauce ½ cup red rice vinegar ½ cup mirin 1 tbs honey 1 tbs hoisin sauce 1 tsp sesame oil 2 cloves garlic, finely chopped 1 tbs finely chopped fresh ginger 1 tsp ground cinnamon small pinch five spice powder 1 kg pork fillet
Combine all ingredients in a non metallic bowl before adding the pork. Allow to marinate for 3 hours. Remove meat from marinade and allow to drip dry on a wire rack set over a tray. Preheat oven to 200C. Put meat directly onto oven rack and position a baking dish filled with 4cm water beneath it to catch any fat. Roast for 30 minutes or until cooked.
For the salad Finely slice the pork. Peel and finely slice the Nashi. Toss the cucumber, red pepper and watercress in a large bowl. Add the pork and Nashi slices.
For the Dressing Mix together the soy, Chinese wine, ginger and sesame oil. Drizzle over the salad, sprinkle with fried shallots and serve. Serves 4 for entree.
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A w sia it n h S N al as ad hi
Up s N id Ch as e d e h o ca stn i & wn ke u t
in ge N fr as r b it h ee te i r rs
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They a up fin re great c hopp ely in ed a perfe ct for coleslaw o r so crunc h in a me added fres salad h fruit .
Recipe
FIGS
with blue cheese & prosciutto • • • •
6 fresh figs quartered 100gms prosciutto 100gms cream cheese 50gms gorgonzola or strong blue cheese
Photo by Bron Marshall - www.bronmarshall.com
Beat together cream cheese and blue cheese. Put a teaspoon of mixture on to each fig and wrap in a slice of prosciutto. Place on baking tray lined with baking paper. Bake in 180˚C oven till the figs are warm and the cheese is soft. Can be served after a meal or as part of a platter, or with salad leaves as an entrée.
Cuisine CONCEPTS
by James Broad of Cuisine Concepts
www.cuisineconcepts.co.nz
Country
Cafes Waikato
has over 25 rural
cafes with everything you need to know from
opening
hours to
Cafes are there. do while you
With the launch of her second book Julie Walsh has, in one year, gone from building houses to building a great business. Julie, the general manager of a building company, was made redundant at the end of 2009. But instead of seeing this as disaster she seized the opportunity to create a new business. “I recognised I needed to be self employed again” says Julie “and like most mums I needed flexibility.”
BE IN TO
Country to see and
WIN!
great thing
Nourish Magazine are giving away a copy of Julies books to 4 lucky Nourish subscribers. Simply go online to www.nourishmagazine.co.nz and subscribe to Nourish Magazine for a year and you will go in the draw to win one of these fabulous local guides.
With an innovative business model Julie managed to self publish her first book Country Cafes Waikato which was launched in August last year. Julie says the idea for the books came “from my own frustration of wanting somewhere to go on weekends.” As all the cafes featured in the book are what Julie describes as “destination cafes” you would normally have to seek them out or rely on friends telling you about their discoveries. Not anymore. Country Cafes Waikato has over 25 rural cafes with everything you need to know from opening hours to great things to see and do while you are there. Julie says she loves her new role and that she gets to meet all these wonderful people who are living their dream. “I am fascinated by the business owners and why they have done what they have done” says Julie “no two businesses are the same.” Julie says many of these cafes have an attraction, be it the garden or a product like blueberries or wine and this makes them all very unique. The Waikato book has been a huge success and is in its second print run. An updated version is due out at the end of the year which will include even more great cafes to discover. But Julie hasn’t just limited her sights on the Waikato region as her second book Country Cafes BOP is hot off the press and will soon be followed by Rural Auckland.
Stainless steel drink bottles Environmentally friendly and non-leaching Also available with neoprene Koolers for extra coolness – in a variety of colours Hygienic, easy to clean and keep your drink cool Variety of sizes between 350ml and 2L Dishwasher safe and able to take ice cubes
GET YOURS TODAY! FROM PULSE PERSONAL TRAINING
You can buy Julies books which retail at $24.95 from selected cafes and bookstores, information centres and online
www.countrycafes.co.nz
021 315 119 pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz
Lus a t ori
S
ally and Roger Woolhouse moved to Marlborough in 1997, their dream was to produce world class olive oil. To date their delicious oils have won several awards. Most recently their Koroneiki won gold at the inaugural olive oil festival in the Hawkes Bay, while also taking out Best in Class, so they are definitely on the right track! The couple met in Burma in the early nineties. Sally was working for the British foreign office and Roger, a Kiwi, was as Sally puts it “in the other “oil” business”. Time living in Vietnam, Brunei and China followed before they decided to make New Zealand their home. When they arrived in 1997 olive oil growing in New Zealand was in its infancy. “It hit us both” Sally says “that olive growing sounded appealing.” They had both fallen in love with Marlborough and further investigation into the olive industry convinced them they were making the right move. So in the spring of 1997 they planted 2400 olive trees on a bare block they had bought in the Wairau Valley, which had previously been used to graze sheep. This globe tripping couple spent several more years travelling the world with Roger’s work including an eighteen month stint in Mumbai and a year in Brunei. In 2008 they returned for good and started producing their wonderful oil. The couple admit there was more to producing extra virgin olive oil than they both anticipated. Sally notes that “although always aware of the good connotation of the olive and olive tree, we were never big users of olive oil, coming from saturated fat upbringings.” “The most unexpected realization” Sally says “is that we have the opportunity and privilege to be able to continue a tradition that has been going on for centuries – despite being in the New World.”
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The Woolhouses grow six different olive varieties which represent some of the main olive growing regions in the world. Frantoio and Leccino from Italy, Koroneiki from Greece, Spanish Picual, Barnea from Israel and Picholine from France. “Given the inconsistency of the weather these days” says Sally “having six cultivars allows us flexibility and ability to consistently produce well balanced oil. Appreciate that each season produces slightly different oil.” The six different varieties also have distinct harvest periods, which is helpful when it comes to harvest time.
called a Smartcatcher is mounted on the front of a quad bike to catch the fruit as it falls. The press too has had to be upgraded as the volume of oil produced has increased, from 2 litres, when the grove was just two years old, to an expected 3000 litres this year. Lusatori’s grove is now being managed using organic principles and holds a BioGro C1 In Conversion status. After returning from a few years overseas where the trees had been left to fend for themselves the couple noticed that they were just as healthy as they had been, if not better than when they had been following a more conventional route. Sally has since gained a certificate in Applied Organics and Biodynamics and they are fortunate to have an active biodynamic group in the area to share ideas and knowledge
“The most unexpected realiSation” Sally says “is that we have the opportunity and privilege to be able to continue a tradition that has been going on for centuries – despite being in the New World.”
Initially the crop was all hand harvested but as yields have increased mechanical means have been called in. A Pellenc battery run harvester uses vibration to dislodge the fruit from the trees. Then an inverted umbrella like contraption
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with. “The health of the soil is taking priority” says Sally “as with healthy soil come healthier trees.” A lot is involved in establishing an olive grove and even more needs to be learnt to produce beautiful Extra Virgin Olive Oil. Sally says “limiting the crop size, open pruning to allow good sunshine through to ripen the fruit, monitoring the ripening process and harvesting at just the right time to get the flavours, pungency and phenolics” are some of the ways they produce Lusatori’s Extra Virgin Olive Oil with the goal of getting the right structure to the oil with minimum human intervention. Lusatori Extra Virgin olive oils are available in either a blend or in each olive’s single variety. The Woolhouses want people to use and benefit from olive oil in their everyday diets and believe for this to happen you are not going to pay for gift bottles and fancy packaging so have priced their oils accordingly. Sally puts it best
when she says “we have a passion to produce premium, world class extra virgin olive oil, and, just as importantly, want people to share in the use and enjoyment of the oil, for the taste, aroma and health attributes that abound. We don’t want it used sparingly and confined to long term cupboard internment; we want it used liberally and enjoyed!”
www.lusatori.com
Lusatori comes from the words “Lucent” – softly bright and radiant, to shine, and “Satori” – a Buddhist term for enlightenment, a flash of sudden awareness
Special Feature
H
idden in the depths of a Kolkata slum is a very special factory with a strong Kiwi connection. Sonagacchi, in Kolkata, is one of Asia’s largest red light districts. Within just a few square miles over 10 000 prostitutes literally line the streets, driven into prostitution through extreme poverty or are victims of the growing business of human trafficking.
It is in this unlikely spot that Kerry and Anne Hilton found themselves in 1999. The Auckland couple and their four children moved to India wanting to help the poor. Naively, they signed up for an apartment in the middle of the day only to discover that night that they were smack bang in the middle of the city’s notorious red light district. But this is where they would discover the plight of so many women and discover how they could truly make a difference. In 2001 the Freeset factory opened with 20 women who all had to be taught the skills needed to produce export quality bags. This was no mean feat as many of the women couldn’t even use a pair of scissors let alone sew. Lots of patience, training and quality control helped to overcome these issues and the factory now produces up to 1000 bags a day. Plus they have recently opened a T shirt factory which produces beautiful fairtrade organic cotton Tees. Hamilton woman, Pam McCarthy, had been following the Hilton’s story with interest. In 2009 Pam and her husband John had sold their farm in the King Country and this, Pam says, “gave me an opportunity to do something way outside my comfort zone.” So, along with their daughter Olivia, Pam made her first trip to India where she volunteered in the Freeset factory. Pam, a social worker back home says that the moment she stood inside the factory she knew this was something that had captured her, “sitting alongside those women has to be the best moment in my life.” On her return to New Zealand, Pam decided she too could do her bit by helping to sell the bags here. So together with her friend Cherry they set about arranging speaking engagements with local groups so they could tell the Freeset story and then sell everyone a bag. Pam says “I don’t think we could have imagined what we would have achieved in two years.” From Rotary clubs to Country Women’s Institutes in the back of beyond, Pam and Cherry were on a mission to tell as many people as possible about the plight of these women. “I need
to tell the story” says Pam “to help free the girls. That’s my motivation.” Then last year Tamahere market came on board and allowed them a site to sell the bags on a regular basis to the public. Pam’s next goal is to encourage people to use the bags for conferences. The bags can be customised with company logos printed on them and Pam is always willing to come along and tell people the story behind their bag.
THE FREESET FAMILY www.freesetglobal.com
What started with 20 women has grown to nearly 200 and Pam has clearly seen the difference Freeset has made, not only to the women, but their families too. Pam remembers that first visit and the stark contrast of happy women chatting and laughing inside the factory and what was going on outside. Both Pam and her daughter have recently returned from another visit to the factory. To get to the factory you have to navigate down several seriously filthy alleys. Pam nicknamed the worst, “effluent alley”. Once inside the factory it is hot and crammed yet there is a real sense of joy. The women are paid almost twice the going rate for similar work in India, their children go to day care and school and they have health insurance as well as a pension scheme. Language is always a barrier but Pam says this visit was even more rewarding as she was more prepared for the extreme poverty and could actually get to know some of the women and their families. The most rewarding and at the same time challenging thing on this trip was visiting the women in their homes. Many live in small one room apartments with no running water and shared kitchen and bathroom facilities. Yet their triumphs and joy truly illustrate the success of Freeset. One family Pam visited had just bought a fridge. This was a monumental occasion! The fridge, worth around 300 NZ dollars, is their pride and joy. The kids dressed up in their best saris to pose for Pam in front of this family treasure. One of these children, Dolly who is 10 years old, told Pam she wanted to be a doctor when she grows up. Dolly’s mother and grandmother were both prostitutes but with the help from people like the Hiltons, the McCarthys and everyone else who have made Freeset a reality Dolly now has the freedom to dream of being a doctor.
There are an estimated 12.3 million people globally who have been stripped of their dignity through human trafficking. Every bag represents a woman’s journey to freedom. It takes many women to make just one bag Every woman who finds freedom through Freeset also brings freedom to her family. They find hope for a brighter future and the means to make it a reality. As the business has grown, a positive community has emerged calling itself the "Freeset family”. This family not only supports its own members, but impacts on the wider community. The common understanding is “we’re in this together”. All profits from Freeset in Kolkata benefit the women (salary, health insurance and retirement plan) and are used to grow the business. This means more women can be employed and experience freedom. The great thing is, when you buy a Freeset product, you directly participate in a woman’s journey to freedom.
The author friendly printer and bookseller
connecting kiwi writers with kiwi readers
With a unique range of Books, Photo Prints and a dedicated Genealogy section there is something for everyone at The Best Little Book Store. We make niche market books easy to buy online... these books are often difficult to find in retail stores so we save you time and money.
Prize draws every week visit us online for details
Cuppcakes Karmic
The Karmic Charity Trust has a goal to create several social businesses to support those who have been affected by abuse.
We have recently partnered Homes of Hope and have agreed to donate our profits to pay for those children and adults they house to pay for their counselling in order to rehabilitate them so they may have a life built on high self esteem and self worth. The first business is Karmic Cuppcakes. We have been operating by Internet and now are opening at Zambezi Licensed Cafe, 108 Maunganui Road, Mount Maunganui on the 14th March.
We are excited about the intention of making a positive difference in people’s lives, and give great thanks to those who offer us support. Our chosen flower for the charity is the white tulip meaning forgiveness and self worth. Connie Parker, Trustee and Baker, is a talented baker and adores what she does, offering cupcakes, wedding cakes, and all specialty cakes that one wants to be specially made for them. The most popular cuppcakes are 6 sent nationwide in a stylish black box with any text message on the six cupcakes you desire. A bit like a personalized number plate, say whatever you want and we will deliver.
www.karmiccuppcakes.co.nz Zambezi Licensed Cafe 108 Maunganui Road Mount Maunganui
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y ever d l e is h om rket rning fr t Rd. a m The day mo numen a Mo Sun n for 2 on o 1 i t a 8.30 estin ive! d t c r d rfe A pe Sunday
Clevedon Market Clevedon Farmers’ Market has achieved what many markets would envy. Established in 2005 it very quickly established itself as a great place to visit on a Sunday morning, for locals and visitors alike. The market has also provided a wonderful venue for local businesses to establish themselves, expand or simply interact with their customers. The Clevedon Valley Buffalo Company is a great example of this and although you can now buy their award winning products throughout New Zealand they still have a stand at the market.
Clevedon is fortunate in its position. It is a rural town, not far from the sea and only half an hour from downtown Auckland. Long been a favourite among lifestylers, Clevedon and its surrounding areas produce everything from olive oil and wine, oysters to venison, free range chickens and eggs to beautiful fresh fruit and veggies.
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
The market is held every Sunday morning from 8.30 -12 at the showground’s on Monument Rd. Another bonus for the Clevedon Market is this venue which allows the majority of the market to be indoors or at least sheltered. There is also space under the trees to catch up with friends or tuck into the goodies just purchased. Pony rides for the kids, buskers and a giant paella all provide entertainment and add to the wonderful relaxed atmosphere. A perfect destination for a Sunday drive!
While in Clevedon make sure you check out the many other great foodie treats! 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
Full of natural goodness & flavour NASHI JUICE is an excellent source of Vitamin C and dietary fibre.
Vin Alto A great place for Sunday Lunch! Bring a group and make sure you have a designated driver because Sunday lunch at Vin Alto is an occasion. The food is all in season and locally produced and superbly matched with their own wonderful wines. www.vinalto.com Ciao Bella Five minutes before Clevedon on the PapakuraClevedon Rd is the quaint Ciao Bella. Once the Italian Grocer this store, packed with gourmet provisions both local and imported, now has room for you to rest and enjoy a coffee as well as a limited blackboard menu.
No Preservatives No added sugar No colouring No additives Pure fruit juice, just as nature intended
Clevedon Oysters just 10 minutes from Clevedon you will find their factory shop where you can buy fresh or frozen oysters along with an array of other seafood. www.clevedonoysters.com
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
Clevedon Cafe This is a perennial favourite among the locals. Clevedon Cafe is open for breakfast, lunch and as well as dinner from Wednesday through to Saturday. The menu reflects the abundance of local produce all matched with local wines. www.clevedoncafe.co.nz
Goat Cheese
Custards by Helen McSweeney
These custards are a
breeze to prepare
You could substitute cream cheese instead of mascarpone if you needed to. These are best prepared a couple of hours in advance and can be kept in the fridge for up to 3 days.
For the custards Makes 8 • • • • • • • • • •
3/4 cup mascarpone cheese 3/4 cup ricotta cheese 3/4 cup fresh goat cheese 1/3 cup honey zest of one lemon 2 large eggs 1 large egg white 3/4 cup heavy cream pate brisee or gluten free tart dough. 2 cups fresh figs (depending on the size you might have to quarter them)
Preheat the oven to 185°C. In a large mixing bowl, whisk together the cheeses, honey and lemon zest until smooth. Add the eggs, egg white and heavy cream and whisk until smooth. This is best done by hand so you don't incorporate too much air in the batter which would make your custard rise, fall and crack. Roll the pastry dough to about 1/8 - inch thick and cut eight 3.5-inch disks from it. Place the 8 disks on a parchment paper lined baking sheet. Gently indent a 3-inch metal ring into each disk but without cutting through. This will form a seal between the baking sheet and the custard and provide a bit of a crunch when you eat the custards. If this step is too time consuming, simply bake the custards in ramekins. Bake the disks with the rings for about 20 minutes and allow to cool before filling. Lower the oven temperature to 120°C. Fill the rings to about 3/4 full with the cheese custard and bake for about 30 minutes or until the filling seems set (should not wiggle anymore). Let cool and run a knife inside the rings to release the custards. Refrigerate until ready to serve.
For the balsamic syrup • 1 cup balsamic vinegar • 1/3 cup honey Put the vinegar and honey in a medium, heavy bottomed saucepan and bring to a strong simmer over high heat. Turn the heat down to medium and let the vinegar reduce by half or until thick enough to coat the back of a spoon. Keep warm. To serve, place cut figs (either halved or quartered depending on the size) and drizzle with balsamic syrup. Fig recipe and image by Helen McSweeney - www.tarteletteblog.com (custard recipe adapted from Sweet Seasons by Richard Leach).
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