Issue no. 5, Summer 2011 - 2012
Have you joined the Venus Network?
We escape to Taupo in the latest BMW
Get the low down on melons, capsicums & AVOcados
brewing up a storm in coromandel
Fresh local flavour
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Bay of plenty, NZ
Intro Issue 6
Welcome
Summer is a time of abundance. Even the most haphazard gardener can produce something in summer! The long days, warm weather and general holiday mood also make it a great time to entertain. Every year Santa brings me a pile of cook books and I spend the holidays pouring over them, excited and eager to get into the kitchen. Luckily there are always plenty of people around to enjoy the results. So this summer I encourage you to experiment a little, try a new ingredient or dish. Be inspired by the wonderful fresh produce and most of all share it with the people around you.
The Nourish team are always on the lookout for local growers and producers wanting to highlight what is fresh, local and in season. In this issue we meet Alan and Vanessa, a local couple growing beautiful melons including the curious Horned melon. Then on page 18 we learn more about the local avocado industry. In this issue we also asked some local chefs to share their favourite summer recipes, and on page 6 we went to town creating some great recipes using local strawberries. Our cover shot, a beautiful plate of strawberries, was the
winner of our readers photo competition and shot by Kate Griffiths from Porirua. www.kategriffithsphotography. wordpress.com We hope this will be the first of many covers by budding local photographers as we aim to foster and provide a venue for this talent. So a huge congratulations to Kate for what we think is one of our best covers yet. From the Nourish team we hope 2012 brings you and your family a year of joy, laughter and good food! Vicki
Vicki Ravlich-Horan
Congratulations to Leeana Burgess of Hamilton, Suzanne Trolove of Hamilton, Heather Germane of Tirau, Jo Sims of Whakatane and Tania Vinson of Oropi Downs who were all our lucky subscribers who won fabulous books. If you would like to subscribe to Nourish and automatically go into the draw to win some great prizes go to www.nourishmagazine.co.nz/subscribe
Quality Artisan Bread baked daily Available at The Good Food Trading Co, Bel Mondo & Cambrian Fresh (07) 847 1206 236 Kahikatea Drive, Hamilton www.volarebread.com
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Vics Picks
Product Spotlight
Trade aid Looking for a special gift? Trade aid is the store to go to and you not only get a unique gift to give someone you are also helping to improve the lives of the world’s most disadvantaged. From spices, chocolate and coffee through to jewellery, toys and rugs, Trade Aid has a gift for everyone. You might even pick up a few for yourself.
Food From the Bay Karen Tobich’s book, Food From the Bay is a fantastic resource for all of us who appreciate wonderful, fresh, local food. Karen says “I travelled into every corner of the Bay of Plenty to bring you Food From the Bay. I personally met with almost every supplier in this book, I tasted foods that are produced with passion, with focus on flavour, freshness, and integrity.”Karen hopes the book will create a link between local producers and the consumer and allow people to establish a direct contact with their food and the people that produce it. Available fromwww.foodfromthebay.co.nz, local markets, local producers and selected bookstores. RRP $22
BE IN TO WIN! To win a copy of Food From the Bay email us your favourite local producer and why to
THE LITTLE BIG MARKETS The Little Big Markets are this summer’s Saturday morning must-visit. Located next to Zespri on the corner of Matai St and Maunganui Rd. Held the first Saturday of every month from 8am1pm you will find a fabulous variety of arts, crafts, design, fashion and food.
vicki@nourishmagazine.co.nz
www.thelittlebigmarkets.blogspot.com
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Competition ends January 30th 2012
Perfect Pizza
pizzacrave Most chefs will agree that the simplest dishes are the hardest to perfect. When you hear Logan Currie talk about the complexities and nuances of creating the perfect pizza dough every time, you can begin to see the passion he has for creating great pizza. Fresh ingredients, an understanding of flavour and a desire to produce fantastic pizzas are the essence of Pizzacrave.
On the corner of Maunganui Rd and Rata St, the Mount, Pizzacrave is the brainchild of Logan Currie. Logan, an award winning chef, completed his apprenticeship at Bayview Wairakei Resort in 2006, under Michelin Star chef Daniel Lorch. He then went on to work at The Bantry in Taupo before moving to Australia to gain more experience with in some highly acclaimed kitchens with great chefs such as Guillaume Brahimi of the Sydney Opera House. The day we visited Logan is busy rolling dough and prepping for the night ahead. He tells me about a wholemeal base he has been working on and hopes to have available that night. A gluten free base is already available. This is one of the really unique things about Pizzacrave, they have only just opened yet Logan is continually looking at ways to improve and offer a truly premium product.
A pizza is, in essence a very simple dish which is often ruined by overcomplicating it and using poor ingredients. Logan tells me the classic Margherita pizza of tomato, mozzarella and basil, is always popular; this must be proof that if you get the basics right you can’t go wrong. With fresh dough made daily for the bases, a wonderful homemade tomato sauce and then fabulous flavour combinations, classic and inventive, Pizzacrave is going to be one popular place this summer!
Pizza Crave is open 7 days from 4pm 314 Maunganui Rd, Mt Maunganui Ph 07 2188824 www.facebook.com/pizzacrave
Along with the Margherita, I tried the Lamb Shank pizza with Logan’s own caramelised onions. In a word, YUM! The caramelised onions were a perfect sweet and sour accompaniment. Other options on the menu that might temp the taste buds include Roast Chicken with streaky bacon and char grilled peppers, or Black Tiger Prawns and Chorizo with vine ripened tomatoes, parmesan and fresh rocket. Plus there are the classics, Capriciossa, Four Cheese and Salmon, with mascarpone, red onions and capers. There are a few tables if you want to dine in, and this is an area they plan to work on in the near future. Logan has some great ideas for the business and has already introduced locally made gelato as part of their offerings. The team are also happy to help cater your next party or function! After all there aren’t many foods better suited to feeding a crowd than pizza.
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why do some cafes have great coffee and others, not? is it all about the barista?
Expert advice
HSS
Hospitality Support Services NZ
A lot of things come in to play when making an espresso coffee. There are the ingredients; • Water, is it clean, fresh and filtered? • Coffee beans, how fresh are they? Have they been ground correctly? • Milk, has it been refrigerated? Then you need to consider the techniques used, including the equipment used to make a great tasting espresso coffee.
your concerns. By doing this they have the opportunity to correct the issues, and investigate the problem. TIPS FOR THE BARISTA If you receive bad comments about your coffee, don’t be disheartened, improve your skills.
Our Vision is “To Help Check that your machinery and Barista Techniques make the hospitality equipment is clean Bad techniques combined with sub-standard sector the best it at all times, back quality of the ingredients used, is a recipe for a bad flush your machine beverage. can be” regularly throughout A few techniques that will make a bad coffee are: the day to remove • Bad tamp old grinds and keep your milk in a • Cup left up against the element too long (burnt coffee) fridge, ensure your beans are fresh and • Bad frothing techniques (aerating) continue to up-skill. • Equipment has not been cleaned properly Another part of the coffee making process that will impact on coffee For training or any other questions you quality is the frequent washing of the equipment and keeping the work may have for us at Hospitality Support area clean. This is an essential part of being a good Barista – and will Services NZ, please don’t hesitate to show in the quality of the beverages being made. get in contact with us. For information go to: TIPS FOR THE CUSTOMER www.hospitalitysupportservicesnz.co.nz If you unfortunately receive a bad coffee, don’t leave it at the table Melissa Reid 0274775584 untouched, or throw it away. Take it back and nicely tell the manager
BEETROOT WITH LENTILS, GINGER AND FETA INGREDIENTS* • 1 finely diced onion • 1 clove garlic crushed • 10g crushed fresh ginger • 20mls cooking oil • 400g can of lentils • 400g peeled, sliced and roasted beetroot • 100g diced feta cheese • Handful chopped fresh parsley • Juice of half a lemon • 1 tablespoon of Bestow Beauty Oil DIRECTIONS Sweat onion, garlic and ginger in oil. Add the mixture to the drained lentils. Add the roasted beetroot, feta and parsley. Mix the lemon juice and Bestow Beauty Oil then toss lightly through the mixture. Season and serve. Note can be served warm or cold. * Organic produce is preferable but not essential.
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Find your nearest stockist at: www.bestowbeauty.com
BE IN TO WIN! Just answer this simple question:
What quantity of bestow oil goes into ‘Beetroot with lentils, ginger and feta’? email your answer to
sheryl@nourishmagazine.co.nz and go in the draw to win one of 5 bottles of bestow beauty oil
Strawberries with
White Chocolate and Basil Mousse 1½ tsp gelatine 2 Tblspns water 250g white chocolate 150 mls cream 2 eggs 2 Tblspns basil sugar In a cup sprinkle the gelatine over the water and leave for 5 minutes. It should turn spongy. Then place the cup in a bowl of hot water to dissolve the gelatine completely. Carefully melt the white chocolate. I do this in the microwave but you may want to do it over a double boiler. Separate the eggs and add the yolks along with the gelatine to the melted chocolate and stir thoroughly. Whip the whites to soft peaks. Slowly add the sugar and beat until stiff. In another bowl whip the cream to soft peaks. Add a third of the whipped cream to the chocolate mix and stir before folding through the egg whites and remaining cream. Allow to set for at least a few hours in the fridge. For something different cut a cross into each strawberry and use your fingers to open them out, now pipe the mousse into the hole. Serve with extra basil sugar. Basil sugar
1 large basil leaf for each Tblspn of sugar. Place the sugar and basil in a mortar and pestle and pound until you have a lovely green sugar. Strawberry Meringue Cake 4 large egg yolks 1 cup flour 1 teaspoon baking powder 115g butter ½ cup sugar 1 teaspoon vanilla extract ¼ cup milk
Meringue Layer:
4 large egg whites ¼ teaspoon cream of tartar ¼ cup sugar ½ teaspoon vanilla extract ¼ cup sliced almonds Preheat your oven to 180°C and grease 2 x 20cm spring form cake tins. Beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition, then the vanilla extract.
Summer
strawberries Add the dry ingredients and milk, in two additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the top and set aside while you make the meringue layer. Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract. Divide the meringue between the two cake pans, gently smoothing the tops and then sprinkling with the almonds. Bake for approximately 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. When cool sandwich together with whipped cream and sliced strawberries. Dust with icing sugar just before serving.
Strawberry Cupcakes 125g butter ¾ cup caster sugar 1 teaspoon vanilla essence 2 eggs 1½ cups self raising flour ½ teaspoon baking powder ½ cup milk 1 tablespoon sour cream Beat butter, sugar and vanilla essence until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour, baking powder, sour cream and milk and mix until smooth.
Mix 2/3 cup sugar and water together and bring to a boil until a temperature of 130°C or the hard ball stage is reached on a candy thermometer*. As the syrup reaches its temperature, beat the egg whites with the cream of tartar, 2 tablespoons sugar until the whites form soft peaks. Remove syrup from heat add the syrup in a small stream while continuing to beat the mixture with the electric mixer. Beat about 3 more minutes. The mixture will form glossy peaks and thicken. Finally beat in the strawberry powder and then pipe onto you cooled cupcakes. *If you don’t have a candy thermometer test the syrup by dropping a small amount in a glass of cold water. If it forms a hard ball it is ready. Candy Thermometers are a handy little tool to have and under $10 at most good Kitchen stores like Table Pride.
Chocolate and
Strawberry Whoppie Cupcakes and macarons might be cool right now but whoppies are set to be the next big thing! Trust me; you are going to start seeing them pop up everywhere. Originally from America a whoppie is a cross between a cupcake and a biscuit. Two cakey layers are sandwiched together with a sweet filling. They are sure to be a hit with the family and really very simple to make. I adapted this recipe from the American cooking bible “The Joy of Cooking”. 1¾ cups flour ¾ cup cocoa 1 tspn baking powder ¼ tspn baking soda Pinch of salt 170g soft butter ¾ cup sugar 1 egg 1 tspn vanilla extract ¼ cup natural yoghurt ½ cup lukewarm strong coffee
Strawberry Frosting
Beat the butter and sugar until light and fluffy, add the egg and vanilla and beat well. Mix the yoghurt and coffee together and add to the butter mix along with the dry ingredients. Drop tablespoons of the batter onto the prepared baking sheets, spacing about 5 cm apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. In America they have special whoppie tins, but I have used regular muffin tins to good effect, just don’t be tempted to put more than a tablespoon in each. Bake at 180°C for about 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
2/3 cup sugar 1/2 cup water 3 egg whites (room temperature) 1/8 teaspoon cream of tartar 1 Tblspn of Fresh As strawberry powder 2 tablespoons sugar
Finely chop some strawberries and add a little sugar. Allow to marinate for a while before folding through whipped cream. Sandwich cookies together with your strawberry cream, dust with icing sugar and serve.
Place spoonfuls of mixture into 12 cupcake cases. If you like you can push a small strawberry into the middle of each cupcake before baking. Bake for 15 minutes in pre heated oven at 180°C.
Strawberries with White Chocolate
and Basil Mousse
Strawberry Cupcakes
Stawberry
Meringue Cake
Chocolate & Stawberry Whoppie
1.Roland from Waitete Café & Restaurant’s Portuguese Calamari. I used to eat this often on the way home (at about 4am!) at a place in Cape Town called Sloppy Sams, it was run by a old Greek couple in Seapoint. 1 squid tube defrosted and dried off as match as you can 50 gm chopped red onions 50 gm chopped tomatoes 30 gm chopped fresh garlic50 ml fresh lemon or lime juice 1 tsp of fresh chopped oregano and marjoram (dried is OK too) Ground black pepper and Salt
Method Cut tube into thin slices and toss in flour. Put into smoking pan with oil and quickly cook for about 2 minutes toss after about 1 minute add onions, garlic, tomatoes, and herbs. Cook for 1 minute then add the lemon juice. Simple as that, it’s ready. Secret to cooking Squid is either very quick or very slow long cooking. We serve it over a bed of basmati rice with herbs and lemon veggies It was many times a life saver to be ready to start work again at 6 am for breakfast duties at the hotel.
Roland, owner and chef at Waitete, is a chef with a wealth of knowledge and experience. Waitete Cafe & Restaurant is open 7 days a week for lunch and dinner.
2.Chris from classic cuisine’s chicken vermicelli Serves 4
1 Packet Vermicelli Noodles 500g Chicken thigh, diced 1 or 2 Chilli (depending on your choice of spiciness) 30g Ginger, peeled and finely chopped (keep peels) 30g Garlic, finely chopped 1 bunch Coriander, coarsely chopped Fish sauce to taste
Bring water to boil in medium pot. Enough water to cover the chicken. Add Ginger peels. When water is boiling add chicken and cook 4-5min until chicken cooked. Strain and keep chicken warm. Boil jug of water and pour boiling water over the Vermicelli. Once noodles are soft, drain. Add all ingredients and season to taste with fish sauce. Chris is the Executive Chef at Classic Cuisine www.classiccuisine.co.nz
Chris is the Executive Chef at Classic Cuisine www.classiccuisine.co.nz
3.Rebecca from Locavores Bacon and Tomato Pasta Serves 2
250g fresh pasta 3 slices of bacon, sliced 1 onion, diced finely 2 cloves garlic ½ - 1 tub of Locavores’ Tomato Dip
Delicious
½ - 1 cup of Chicken Stock Grated parmesan Cheese
Brown bacon; add onion and garlic and sauté until clear. Pour in tomato dip and ½ cup chicken stock so that sauce is thick and not too runny. Place pasta in with sauce and stir for one minute. Serve into two plates, and sprinkle with parmesan cheese. Serve immediately. Rebecca owns Locavores a company that makes beautiful pesto’s, sauces and soups all from local ingredients. Her range is available from the Katikati Market, Papamoa Market and the Good Food Trading Co. www.locavores.co.nz
4.James from Cuisine Concept’s Smoked salmon and green bean Salad 600gm cooked red gourmet potatoes 400gm blanched green beans or asparagus 400gm hot smoked salmon Sliced spring onions to garnish Picked Italian parsley leaf Dressing 40ml lemon juice 10gms grain mustard 80ml olive oil Salt and pepper
Combine together in a bowl potatoes, beans, smoked salmon and Italian parsley. Mix together dressing ingredients and pour over the potato mixture. Mix together. Garnish with spring onions and serve.
James Broad owner of Cuisine Concepts is a caterer, teacher and consultant of all things culinary. www.cuisineconcepts.co.nz
fresh pestos, dips and soups made with local ingredients...
Phone 021918331 | locavores@xtra.co.nz
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| www.locavores.co.nz
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Nourish asked some of our great local chefs to share with us one of their favourite summer dishes.
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Local growers
Divine
Exotic Fruits
“Growing is Alan’s life” says Vanessa Hopcraft. Vanessa and her partner Alan Hutchings grow watermelon and rock melons as well as the very curious Horned Melon. Vanessa, who describes her previous life as one spent in front of a computer dressed in smart corporate attire, admits she is now enjoying the physical nature of the farming and believes there is something magical about getting your hands dirty and working everyday in the soil.
Alan has always known this. From a very young age Alan has had an affinity with growing plants and a special interest in subtropical fruits. Alan has grown Kiwifruit, Tamarillo, Cape Gooseberry, Pitaya (Dragon fruit) and a variety of melons. Horned Melons are now the main focus. In 2008 the couple, who live in Welcome Bay, started Enzed Exotics. They exported their Horned Melons to the US and sold their Watermelons locally from roadside trailers. This summer is their fourth season and while the exports of the Horned Melon have continued to increase the local market for their Water and Rock melons have not been smooth sailing.
with the cheap imported melons that flooded the market last year. The melons are all grown on leased land so they can’t be certified organic but what they can promise is that no harmful chemicals are used. Vanessa says the wholesale market wasn’t about quality, but volume and price. “We may not be the biggest grower,” says Alan “but we are proud to be efficient, sustainable and operate in an honest manner.”
So while the Water and Rock Melons may consume a lot of their time in December and January Vanessa says “they are not our main deal, Enzed Exotics is about subtropicals.” The Horned Melon, which Alan first discovered in 1985, has always “we are proud to be held his fascination. Actually a variety of efficient, sustainable cucumber, the Horned Melon originates from Africa where it is called a gaka. It is and operate in an also known as the African horned cucumber, jelly melon, hedged gourd, English tomato, honest manner.” melono or blowfish fruit.
After their first season selling the melons direct to the public the couple decided to sell their fruit commercially. But Vanessa says after two years of supplying the wholesale market they are disheartened and believe they are better off selling direct to the public.
From mid December to the end of January you will see trailers of “Alan’s Melons” throughout the Bay of Plenty. Family and friends are employed to help sell the melons. Vanessa’s Mum, who Vanessa says is a “demon hawker”, regularly takes a trailer to Rotorua, while you will find others at the Farmers Market and on the roadside at Papamoa, Welcome Bay and Maunganui Rd.
Selling their melons direct to the public may seem like a very hard way to make a buck, but the reality was they couldn’t compete
Harvested in late summer the fruit will continue to ripen. When the skin is orange they are at their peak ripeness. The flesh inside remains vibrant green and looks very similar to an apple cucumber. With such a unique appearance it is often used as a garnish but Vanessa says they are fabulous juiced. She also suggests people try squeezing the pulp over ice-cream. The flavor is a combination of banana, passion fruit, kiwifruit, cucumber and lime. Try sprinkling a little salt or sugar on them to enhance the flavor. Vanessa and Alan have sold their horned melons locally for the last 3 years “everybody is always intrigued” says Vanessa “but they are not sure what to do with them.” Cocktails, salsas, salads, sauces, dressings and juice are just a few of the ideas Vanessa suggests people try.
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Currently studying for a Diploma in Business Vanessa is enthusiastic about the future for Enzed Exotics. The company has recently started working with local passion fruit growers helping to market and export passion fruit.
When I sat down to talk to Vanessa she was excited about the world of social media and how this could help them market what they do. This couple isn’t afraid of hard work! “From September to May we don’t stop” says Vanessa “at the end of the season we are so exhausted!” The down time in the winter allow them to visit their markets in the US creating stronger relationships. It also allows time to assess the last season and plan for the next. Vanessa says “the more energy we put into it the more successful we will be.”
“try squeezing the pulp over ice-cream. The flavor is a combination of banana, passion fruit, kiwifruit, cucumber and lime. Try sprinkling a little salt or sugar on them to enhance the flavor”.
112 Third Avenue Tauranga 0800 578 2832 www.excelso.co.nz
coffee beans
machines
accessories
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barista classes
Discover the gourmet delights in and around Katikati Waihi
Shelly Bay
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Bowentown Follow our Food trail map here which will take you through the prolific growing area of Katikati in the Bay of Plenty and visit some of our great food producers.
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Tanners Point
Matakana Island
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Bay of Plenty
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Katikati
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Katikati Heritage Museum
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Katikati Bird Garden
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Tauranga Harbour
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Te Hopai Island
Aongatete
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Tauranga 1 Bread NZ
Discover the authentic taste of organic sourdough bread and patisserie baked in a wood fired oven in a rural setting. All visits are by appointment and a $10 per person cover charge applies. 871 State Highway 2, RD1, Katikati P: 07 985 6231 M: 027 348 7879 E: henri@breadnz.com W: www.breadnz.com
Omokoroa 2 Backblocks Food
Luxury handmade patĂŠs, dips, and terrines made from pure New Zealand game meats and wild food. Join us Fridays for tastings between 10am-3pm 244 Tanners Point Rd, RD1, Katikati P: 021 261 4835 E: backblocksfood@gmail.com W: www.backblocks.co.nz page 12 www.nourishmagazine.co.nz
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Katikati Frantoio Limited
Biogreen organic certified olive grove, our Viridis Grove olive oil is available at local Farmers Markets and in shops around the BOP. Appointments are essential to view the grove and olive processing facility. 117 Lindemann Road, RD1, Katikati P: 07 549 1467 E: heuck@clear.net.nz
N
estled into the coastline, Katikati is the northern gateway to the Bay of Plenty. From hills to harbour, it is no more than a 10 minute drive. Sitting at the foothills of the Kaimai-Mamaku Forest Park and dipping its toes into the Tauranga harbour you will discover Katikati has an amazing array of artisan producers and wonderful food grown from our fertile land and pristine waters. While taking the opportunity to visit our local food producers take time to see what else we have to offer! 6
Katikati, also known as New Zealand’s Mural Town, started in 1991 with just three murals and now boasts over 46 works of art depicting the communities’ history and culture. Also unique to Katikati is the Haiku Pathway, a walk about 2 kms long which winds its way along the Uretara River. The paths lead past boulders engraved with Haiku, a short poem (usually about nature) written by poets from around the world.
Visit katikaticuisine.com
Kaimai Country Collection
Pop into Kaimai Country Collection and discover more than antiques. We make a great range of handmade preserves using local ingredients as well as decadent fruit cakes. Opening hours 7days a week 10am-5pm
Karewa Island
19 Main Road, Katikati P: 07 549 5820 E: kaimaicountry@xtra.co.nz
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Kings Seeds
Kings Seeds is a 100% NZ owned and operated mail order seed company supplying New Zealand gardeners for over thirty years. Open to the public every Friday morning. Open to the public every Friday 9-noon. 189 Wharawhara Road, RD2, Katikati
P: 07 549 3409 E: info@kingsseeds.co.nz W: www.kingsseeds.co.nz
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Motutangaroa Isle Rangiwaea Island
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Mount Eliza Cheese
Mount Eliza Cheese artisan cheese makers, making cloth-ripened hard cheeses. You can buy our cheeses at the Tauranga Farmer’s Market at the Katikati Produce Market. Door sales, factory tours and tastings by appointment.
Moturiki 266 Hot Springs Road, RD2, Katikati Island P/F: 07 549 5669 Motuotau Island E: cheese@mounteliza.co.nz Mount W: www.mounteliza.co.nz Maunganui Incredible Edibles
Smokey Smoked Seafoods
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The experts in smoked fish. Pop in to chat about smoking your fish or try some of ours. Our shop hours are Monday to Friday 8am to 5pm for smoked fish with fresh fish on Thurs & Fri
Wander, enjoy and sample the fruits from our 3 hectares of entirely edible plants. Tours takes approximately 1.5hours, $10 per person and booking are essential
60d Marshall Rd, Katikati P: 07 549 1668 E: info@smokey.co.nz W: www.smokey.co.nz
60 Lockington Road, RD2, Katikati P: 07 552 0331 W: www.edible.co.nz
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The Onion Vege Place
The Onion Vege Place is a family owned and operated vegetable store. We hope you enjoy the taste of our fresh, locally grown and in season vegetables. Open 7:30 - 5:30 daily 2998 State Highway 2, RD2, Katikati P: 07 549 0232
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Fantail Lodge
Fantail Lodge is a country estate with a working orchard and a luxury lodge. Our own restaurant ‘Chapeau’, specialises in fresh, local produce & award winning wines. 117 Rea Road, RD2, Katikati P: 07 549 1581 W: www.fantailodge.co.nz Fb: www.facebook.com/fantaillodgecountryestate
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Harbourside Macadamias
This picturesque orchard with breathtaking views produces macadamia nuts, citrus, avocados and kiwifruit. 402 Matahui Road, RD2, Katikati P/F: 07 522 0718 E: daniell@xtra.co.nz W: www.harboursidemacadamias.com
12 Basecamp Country Shop & Smokery Basecamp is a boutique salami business. Come and view the hand-built smoke houses and maybe catch a glimpse of trophy stags or wild boar grazing in the paddocks along the driveway. Shop hours Monday – Thursday 9am-4pm. Friday 9am-12pm. 504 Lockington Road, RD2, Katikati P/F: 07 552 0013 E: info@basecampsalamis.co.nz W: www.basecampsalamis.co.nz
When Coombes Johntson BMW offered me one of their brand new
and attractions making it a great destination in itself. As usual I had our weekend jam packed with places we had to see, do and of course eat at so it was an early start. A quick caffeine stop at Beanz and Machines in Tirau and the promise of a good breakfast in Taupo appeased my husband and self designated chauffeur for the weekend.
1 Series cars to test drive for the weekend I jumped at the chance. My normal mode of transport is a 12 year old Japanese import. While my Nissan Pulsar, or “Lucy” as she is known in our household, has been a reliable work horse she definitely can’t be described as modern, luxurious, sexy or crammed full of features, quite a contrast to the sporty BMW.
For the weekend we are driving the 2 litre diesel sport model. After a quick rundown on the cars many features; keyless ignition, run flat tyres, navigation system, Bluetooth, the dinky gear stick (this car is has an eight gear automatic transmission), we are off. We are heading to Taupo, an easy two hour drive in the beamer. Taupo is one of those places we have all passed through many times but is actually an area that offers many sights
Breakfast was at the very cute Salute Delicatessen on Horomatangi St. This wonderful cafe and deli has a lovely atmosphere and the food didn’t disappoint. Along with an a la carte menu and a range of freshly prepared cabinet food, Salute has a fabulous range of gourmet ingredients on offer including a purpose built fromargerie. Unfortunately we have no time to linger as we are off to Taupo’s riverside market. This vibrant market is held at the page 14 www.nourishmagazine.co.nz
Riverside Park Reserve every Saturday from 10am-1pm. With stall holders selling everything from flowers to wine, bread to jewellery, it’s a wonderful way to spend the morning. Before I know it my chauffeur is chomping at the bit saying something about being late for his tee time. It appears those golf clubs in the back of the car weren’t just there to illustrate what you could fit in the 1 series.
Location Feature
So we head out to Kinloch. While Andrew enjoys his game of golf I take the car for a spin and enjoy some time down at the waterfront. When he is done I am sitting happily in the sun filled bar and restaurant reading the weekend paper. On our way home we stop at the quirky L’Arte Cafe and Gallery for a late lunch. Set in a beautiful garden along with the mosaic artworks of owner Judi Brennan, this award winning cafe beautifully combines food and art. The cafe is run by Judi’s daughter Jo and her partner Andrew who cook everything from scratch on site, including the bread and pestos.
After our late lunch at L’Arte, even I think our planned dinner at the Bantry won’t be appreciated. Instead we decide to swing by Scenic Cellars to get a beautiful wine and enjoy this with some of the goodies I picked up at the market while relaxing in our room overlooking the lake. Scenic Cellars has long been a compulsory stop for us whenever passing through Taupo. Now, no longer on the lakefront the new premises are a bigger more open space and include the Vine Eatery. As always the wine selection is extensive and varied with bottles for everyone’s tastes and budget. Open 7 days and late Wednesday to Sunday, complete with upstairs tasting space the Enomatic Tasting System and a great looking menu covering breakfast, lunch and tapas I am sure it will remain a must stop. A soak at De Brett’s hot pools rounds off a fantastic day.
Taupo Highlights Riverside Market Riverside Park Reserve, Saturdays 10am-1pm www.riversidemarket.co.nz Scenic Cellars 37 Tuwharetoa St, Taupo www.sceniccellars.co.nz Hole in One Challenge 61 Lake Tce, Taupo www.holein1.co.nz
L’Arte Cafe 255 Mapara Road, Acacia Bay www.larte.co.nz
Sunday morning arrives and we are a little slow to get moving. When we finally surface it’s a hearty breakfast at a Taupo institution, Replete Cafe. Replete has been serving delicious fresh food in Taupo since 1993. It’s always packed which is testament to the fact that the food is always good. You will find the array of cabinet food staggering, making choosing difficult! Also attached to the cafe is a fabulous kitchenware store.
As we head north out of Taupo we stop at the Huka Prawn Park to try our hand at catching ourselves some prawns for dinner. What a fascinating place! Sitting on the Waikato River next to the geothermal power station the park uses the wasted hot water from the power plant to heat the ponds where they farm the Malaysian fresh water prawn. The park is full of interesting things to do for young and old. You can also do a behind the scenes tour to learn how the prawns are farmed finishing with a bamboo rod and a small pottle of calves liver bait to catch yourself a meal. An exhilarating ride on the Huka Jet rounds off our fabulous weekend before it’s time for us to cruise back in the BMW. Suddenly it’s my turn to drive and I discover the automatic windscreen wipers, lights. The seat not only goes forward and back but up down and more. It’s going to be hard handing back the keys on Monday!
Salute Delicatessen 47 Horomatangi Street, Taupo Replete Cafe 45 Heuheu St, Taupo
www.taupodebretts.co.nz
page 15 www.nourishmagazine.co.nz
The BMW 1 Series start from just $46,600 Our car was supplied by Coombes Johnston BMW 575 Te Rapa Road, Hamilton, (07) 846 8888. 113 Hewletts Road, Mount Maunganui, (07) 575 5280. www.coombesjohnstonbmw.co.nz
page 16 www.nourishmagazine.co.nz
If you have been lucky enough to holiday on the Coromandel in the past year you would have invariably come across beer from the Coromandel Brewing Company.
If you didn’t try any or take a stash home to enjoy, you have no other choice but to return to the Coromandel to get your hands on some more. Karen & Neil Vowles, the couple behind the Coromandel Brewing Company, make no apologies for this. In fact I get the feeling they would be extremely proud if they were one of the reasons more people came to enjoy a part of the country they fell in love with.
Originally from the UK the Vowles starting coming to New Zealand in 2004 when they bought a holiday home in Matarangi. “We couldn’t believe you could walk on beaches as beautiful as these and be the only ones” says Neil. At first they came each year for the summer holidays, but after the third year no one wanted to go home. So the whole family, Karen, Neil and their two teenage sons decided to make Matarangi their permanent base. Neil had been an electrical engineer before turning his hand to landscape design. Karen was a lecturer in clothing and textiles at Manchester University. Needless to say there was little call for either of their expertise in the sleepy settlement of Matarangi.
their existing customers, mainly local cafes and restaurants, is top priority. Neil had been an enthusiastic brewer for years and says “I wasn’t that fussed on the beer (in New Zealand)”, describing our tap beer as “bland, cold and fizzy.” Craft brewing in New Zealand, compared to Britain, is still in its infancy and the Vowles think they are in a fortunate position, “it’s nice to be part of a new and emerging industry” says Karen. She says “it’s the easiest thing in the world to sell as long as you pitch it to people who are interested in taste and flavour. “Our best customers” Neil tells me “are places that are passionate about what they do, so are passionate about us too.” Neil says he doesn’t “see why beer should be viewed any differently to wine.”
This philosophy is why Coromandel Brewing Company’s beer is so flavour driven. This flavour comes from the use of hops (from Nelson), malt and different yeasts. Hops were originally used in beer as a preservative. Indian Pale Ale (IPA) was created when lots of hops were used to ensure the beer made it safely to the troops in India. IPA now represents a unique style of beer, yet Neil
"You will only find their beer on the Coromandel Peninsular... they are interested in offering a great local product, educating palates and creating a wonderful lifestyle for their family ."
The move though hadn’t been about career development but the search for a great lifestyle. With the boys settles at Mercury Bay School, Neil took the opportunity to turn one of his passions into a business. The “boat” money was spent on some rather intricate and shiny equipment from Canada, a garage was built to house it and Neil was soon in his element developing their range. This was also I’m sure a great way to make new friends, as the neighbours were called in to do blind taste tests. Then logos, labels and bottles were all sourced and developed in time for their launch in the summer of 2010. Neil is the brewer and Karen takes care of marketing, accounts and deliveries. “But” she tells me “I’m not allowed (to sell) anymore”. Neil is only just keeping up with demand, so two months ago told Karen to stop her quest to find more stockists. “It’s the part I liked most” sighs Karen “I hate the accounts!” This is also why you will only find their beer on the Coromandel Peninsula. The couple clearly didn’t start their brewery to take on the big guys; instead they are interested in offering a great local product, educating palates and creating a wonderful lifestyle for their family in their adopted home. Ensuring they can please
believes few of the mass produced versions contain many hops at all. All Coromandel Brewing Companies beers are bottle fermented. This process involves a little yeast and dextrose being added at bottling, much like the process for making champagne. Bottle fermentation produces a fine, soft and more natural carbonation. It does though create some sediment in the bottom of the bottle, which is why Neil recommends you drink their beer from a glass. After all, you wouldn’t drink wine from a bottle!
Currently there are four styles in the range with Neil working hard on the fifth; Honey and Rye which uses a local manuka honey and will hopefully be released this summer. Good as Gold is a full bodied Pilsner, popular with the ladies and a great introduction, Neil says, to first time craft beer drinkers. Easy Rider is their pale ale, Cloud 9 a cloudy beer and Dark Side a dark larger that is malty with a crisp finish. So this summer if you are in the Coromandel look out for The Coromandel Brewing Company.
page 17 www.nourishmagazine.co.nz
Awesome
Avocados Did you know the Guinness Book of World Records lists avocados as the most nutritionally complete fruit in the world? Avocados have no cholesterol; they actually contain essential fatty acids which can help reduce cholesterol. High in potassium, vitamin B, E and fibre, avocados make a great addition to your everyday diet.
Avocado Stack Created by Chef Lee Pearce of the BOP Polytechnic. This tiered treat will impress your lunch guests both with its fresh and creamy flavours and its stylish presentation.
Ingredients • • • • • • •
Ripe tomato Mozzarella cheese (in brine) Avocado flesh Red capsicum Avocado oil Cracked pepper, Salt
Method
Slice nice even rounds from the tomato and the cheese. Dice the avocado and the capsicum and combine together with seasoning. Using a pastry cutter, or small tin can opened at both ends, start building the stack. Drizzle with avocado oil and a grind of pepper.
page 18 www.nourishmagazine.co.nz
double that of 2010-2011, it appears The New Zealand Avocado Growers so forth, the trees bear fruit irregularly Association (AGA) and Industry Council things are working. Midge says that their or biannually. This means the industry near 1500 growers are made up of those (AIC) grew out of the NZ Avocado often has a bumper crop one year and Promotion Committee. Formed in with a small lifestyle block through to then a smaller one the following season. massive commercial operations. 1980 this committee wanted to create John says the actual trees are relatively John Cotterell and his wife Cindy own more export opportunities, promote easy to grow, the trick is getting them to avocados to the consumers and help an 8 ½ hectare orchard in Katikati with bear fruit every year. around 450 trees. John, a builder by solve industry problems. One of their Johns tips for the home grower; plant the first major victories was proving that trade, got into growing avocados after Reed variety, they fruit later than a Hass owning a lifestyle block in Tauranga but no trees in NZ were affected by avocado and therefore their flowers are less at risk realising there was no income to be made sunblotch viroid. This opened the door from frosts. The Reed also grows more for New Zealand avocados to be exported from it. An avocado orchard seemed to vertically and is a more compact tree. to Australia. Today Australia is New solve this problem. Avocado trees don’t like to get their feet Zealand’s largest wet, so ensure they avocado export The first avocado crop grown in New Zealand was in Gisborne by are planted in well market with 80% of draining soil. “They the Grey family in the 1920s who are still growing avocados today. our exports going to grow like weeds once Oz. Hass is the most commonly grown avocado given the chance” says The name might have John. changed but the goals remain the same. An avocado tree grows into a very big John says they do attract a lot of insects and majestic tree. When first planted the Employing ten full time staff the AGA and so spraying is par for the course. But AIC are based in Tauranga as 56% of New trees are spaced 7 metres apart but after the AGA has introduced the Avocado Zealand avocados come from the Bay of 6 or 7 years every second tree is cut out Green System which means growers Plenty region. Midge Munro from the APA to allow room for them to grow. A mature can only spray once a predetermined tree (around 20 years old) can produce says “There is a lot a grower can do to threshold has been reached , detected by up to 600kgs of fruit. Hydraulic ladders affect the outcome of the crop so we want monitoring results from an independent (or Hydraladas) which can go up to 10 to give growers the best information and pest monitoring programme. metres high are used in picking. tools to achieve this.” Native of Central Mexico, New Zealand is One of the biggest problems, often due With this season’s crop estimated to be the only county that can successfully grow to weather conditions, frosts, wind and 20% larger than any other season and avocados without irrigating, although some orchards in Northland do need to. The tree flowers in spring, which happens to be the same time the fruit is also beginning to be harvested. Avocados are an amazing fruit. They can remain on the tree for some months, not ripening fully until picked. This gives growers a great deal of flexibility. But the fruit needs to be handled with care. They are handpicked and any fruit that falls to the ground is left there as it will be bruised.
AVocado
& coconut starter Ingredients
• • • • • • • •
100g butter 1 leek, washed and sliced 1 clove garlic, chopped 1 L chicken or vegetable stock 2 avocados, halved and peeled ½ bunch parsley Salt and pepper to taste 100ml coconut cream to garnish
Recipe courtesy of Avocados Australia limited.
Method
Serves: 30
Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.Add the stock and bring to the boil, add avocado, parsley and season. Place into a blender and blend until smooth.Serve in shot glasses and garnish with a spoon full of coconut cream. page 19 www.nourishmagazine.co.nz
With all this care being taken by the growers, pickers and packers the industry would like people to learn a few essential things about avocados to ensure they always enjoy them. The first message is NEVER squeeze an avocado! Choose the fruit by colour. When buying Hass bright green is not ripe, olive green means it will be ripe in a few days, brown green means it’s perfect for slicing and brown, is perfect for mashing. Never choose a black avocado, they are past their best. In salads, salsas and sauces, mixed through pasta, with chicken, seafood or red meat, avocados are so versatile. John says he still loves his on toast in the morning with a little black pepper. To ripen an avocado, place the fruit in a plain brown paper bag and store at room temperature until ready to eat (usually two to five days). Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening reagent.
page 20 www.nourishmagazine.co.nz
Red capsicum
Caramelised
This makes a great dip or dressing for pasta or chickpea salad.
relish
pesto
Seasonal Recipes
capsicum & onion Perfect with cold meat or cheese, or use as a bruschetta topping.
2x red capsicums, cut into quarters with seeds removed 4 x tomatoes cut into quarters ½ red onion, roughly chopped 2 cloves garlic Salt & pepper Olive oil ½ c roasted & unsalted cashews (or almonds) ¼ c grated Parmesan
1 red onion, finely sliced 1 red and 1 yellow capsicum, thinly sliced Olive oil ¼ cup red wine vinegar ¼ cup brown sugar Basil
Heat a dash of oil in a pan and then add the onion, stir for a minute before adding the capsicum. Gently caramelise for 15 minutes. You want the onion and capsicums to soften but not get any colour. Add the vinegar, brown sugar and some torn basil and stir. Continue to cook for another 15 minutes or until all the liquids has evaporated.
In an oven dish put the capsicums, onion, tomatoes & garlic. Season with salt & pepper and then drizzle with oil. Bake in a mod oven for aprox. 30 minutes. You want everything to be soft, but not coloured. Place everything in a food processor along with the nuts and parmesan. With the motor running drizzle in olive oil until the pesto is smooth.
When cool store in the fridge in an airtight container.
Quality Food and Quality Service... It’s what we’re all about To discuss your requirements, call the Classic Cuisine Team 07 - 571 8068 or visit our website www.classiccuisine.co.nz
Classic Cuisine cater for all special occasions from ten people to hundreds, from weddings to corporate functions. Talk to us about your individual requirements. We will make your occasion truly memorable
page 21 www.nourishmagazine.co.nz
Venus!
There is a new woman’s movement sweeping the nation, with not a singed bra in sight. If you are woman in business you may have already heard about the Venus Network. Started by Tauranga business woman, Vanessa Davey just over three years ago, Vanessa says she wanted to “build a business network that was different; a supportive, caring environment where women feel inspired to grow, celebrated in their achievements amongst likeminded women all committed to success.” Now with 25 groups across the country the Venus network page is 22 doing just that. www.nourishmagazine.co.nz
In Tauranga, where it all began, there are currently four thriving groups. Sandi Valentine joined Venus after hearing about it by an acquaintance. Sandi and her family had recently relocated from Dunedin to Tauranga. Sandi was keen to carry on her clothing design business, Sandi V, but needed to create a whole new set of connections.
Sandi says “I was convinced after the first meeting that I should join. Not only was there the exposure to a potential market for my garments but also like minded women who share ideas and their experiences.” Vanessa believes this is why Venus has been such a success, “Women love to connect, collaborate and belong to a community of likeminded women. As women we want to support other women to be successful as we become successful ourselves. We get such joy from helping and supporting others and the Venus Network community provides the environment for this to happen.”
AV S CO OCA EEK MP DO A ET C IT AF IO E N
Kathryn Overall from Engage Communications says “I count myself very fortunate to have discovered Venus just as I was launching my business in Easter this year. I made one of those ‘leaps of faith’ that life sometimes demands of us, leaving my full time job to create ‘Engage’ - helping businesses to learn how to use social media to promote their business. I was starting pretty much from zero in terms of finding clients and getting my name
out there. For me, walking into my first Venus meeting meant walking into an instant network of connections, possibilities, support and friendship.”
Sandi became Kathryn’s first client. Kathryn introduced Sandi to the world of social media. “Sandi” Kathryn says “is such a warm and wonderful person and an amazing designer and it was a real pleasure to introduce Sandi to the world of Facebook for business. As she didn’t have an online presence, Facebook was really a very affordable way for her to get online - for people to see her clothes, and get to know Sandi as a person.”
Sandi and Kathryn soon decided they needed some fantastic shots of Sandi’s collection as well as her at work. These shots would form the basis of publicity material and her facebook page. Sarah Beaufoy & Tracy Stamatakos, both award winning photographers and members of the same Venus group as Sandi and Kathryn were called in to continue the collaboration. But the connection with the women in Venus doesn’t stop with the swapping of skills. Vanessa sums it up when she says “using the sisterhood of businesswomen within the Venus Network fast tracks your business growth. You improve your community of support by developing mentors and friends and tap directly into a rich source of qualified business referrals.” To find out more about a Venus group near you go to www.venusnetwork.co.nz , register and visit as a guest, you just never know what it might lead to.
December 12th 2011 - January 15th 2012 13 different menus 13 different ideas 13 different locations in Katikati and Waihi Beach
Photos by 4our, a collaboration between www.beaufoyimagery.co.nz and www.oneblacksheep.co.nz You can find Sandi V at The little Big Market or on facebook www.facebook.com/sandiV.clothing Discover more about Kathryn at www.engagesms.co.nz. CC_Advert_Landscape:Layout 1 11/8/11 3:26 PM
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C Y U NTRY RO COU NCTAFES CAFES
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Your Guidebooks Your Guidebooks to Country Country Cafes to Cafes in Rural Rural New New in Zealand. Zealand. Choose your favourite Choose your favourite regions and order online regions orderyour online todayand or visit today or visit your nearest book shop. nearest book shop.
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