Nourish Waikato Winter 2011 by Nourish Magazine

Issue no. 4, Winter 2011

We visit the delicious Coromandel Smoking CoMPANY Luscious lemon recipes for winter

All you need to know about NZ Regal King of Salmon We review our 100 mile diet challenge

SUBSCRIBE and win the fab RIPE cookbook

www.nourishmagazine.co.nz

Fresh local flavour WAIKATO, NZ

Intro Issue 4

Welcome

I recently saw a story on China’s exploding melons. It appears that some

I discovered living in the Waikato was a major advantage. We live in a

Chinese farmers have been feeding their melons with growth hormones,

rich and fertile area where there is a vast array of foods being produced.

and with disastrous effects. Sadly this is only another example of the

From wine to milk, potatoes to blueberries, cheese to lamb, it’s all on our

poor practices and scandals that have been exposed in China. It follows

doorstep. In this edition we celebrate this wealth of Fresh Local Flavour.

discoveries of the heavy metal cadmium in rice, toxic melamine in milk,

On page 20 we meet a family that are fourth generation farmers in the

arsenic in soy sauce, bleach in mushrooms, and the detergent borax in

Waikato who are making it easier for you to get export quality beef and

pork, added to make it resemble beef.

lamb by delivering it to your door.

Don’t think that food scandals in China are of any relevance to you?

We also have on page 23 a great article on a local wine maker, Rainer

Then think again! Ever seen on a label “made from NZ and imported

Eschenbruch. Then on page 22 we talk to Chris and Hayley Scott from

ingredients”? So where were they imported from? Should you as the

Zinc Cafe who are big promoters of eating locally. Plus on page 16 we

consumer not have the right to know? Do you buy name brands from well

see all the great winter flavours available at our own Farmers markets. So

known New Zealand companies believing you are buying New Zealand

there really is no excuse not to get out there and discover some of the

products? It may pay to check. Do a quick scan of the food in your pantry,

wonderful food produced here in the Waikato. And feel free to tell us

check the labels and see what you find.

about your own discoveries or favourite local producers.

During April we embarked on an experiment where we enlisted the help of some Nourish readers and attempted to only eat food grown and produced within a 100 mile radius of where we lived. You can read all

Vicki & Sheryl

about it on page 18 Although the “100 mile diet” is a very extreme way

Congratulations to our lucky Nourish subscribers, Marlene Lamb &

to live your life it forced us to ask the question, where does our food

Colleen Laurson who won a copy of Country Cafes Waikato.

come from? Gorgeous cover shot by Helen McSweeney of www.tarteletteblog.com

Top-quality condiments and dressings to enhance all your food, every day

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Vics Picks

Product Spotlight

NatruÉl Nourishing Hand & Body Cream Other than a great name this is a wonderful cream perfect for this time of the year when your skin get a bit neglected hidden under layers of clothing. Natruél is a wonderful range of skincare products made with 100% natural ingredients including Manuka honey and there is a range for all skin types.

Tweet n Tasty Nourish and Classic Hits have teamed up to bring you Tweet n Tasty. So make sure you listen to Classic Hits with Bunting in the morning to learn how you can win great prizes by sending us your “short & tweet” recipes using the theme ingredients each week.

photo by Kay Gregan | www.kmareephotography.co.nz

For more information check out www.mossopshoney.com

This seasons flower from bespoke flowers Just like food, flowers have a season too. So each season Phillipa from Bespoke Flowers will be highlighting her pick of the season. www.bespokeflowers.co.nz

Kitchen things cooking classes Each month I will be at Kitchen Things with a great new class. Tickets are only $25 and spaces are limited! So pop into Kitchen Things, on Maui St to sign up and while you are there check out their wonderful showroom with all the latest kitchen equipment!

Tulips

Originally a wild flower from central Asia, tulips were cultivated by the Turks around 1000 AD. They got their English name from a corruption of the Turkish word for Turban. The Parrot Tulips, with frilly, striped petals are actually the result of a virus which was later cloned.

Kitchen Things, Maui St, Te Rapa Ph. 850-9040

Entertaining solutions with Pumice Whether you are entertaining or simply want a great meal at home, the team at Pumice have created the perfect solution! In their deli fridge you will find a range of restaurant prepared dishes you can finish off at home with minimum fuss. There are braised lamb shanks, duck confit, chicken roulade and more. And for a starting price of $6.50 why wouldn’t you cheat! Pumice is on 62 Church Rd, Hamilton. | www.pumice.net.nz

the Coromandel Smoking Company can fillet and smoke your catch

ou pass the Coromandel Smoking Company’s shop as you drive into Coromandel town. During the summer months this quaint shop is packed with everyone from locals and regular holiday makers on the Coromandel, to backpackers or day-trippers off the Auckland ferry. But some of these people know there is more on offer here than just the wonderful selection of smoked fish. Aside from the various smoked fish products and other gourmet goodies available at the shop the team at the Coromandel Smoking Company can fillet and smoke your catch. So if you never quite mastered the skill of filleting fish, but have had a successful day on the water, this is where you come. “We regularly have people here on holiday and who want to take their fish back to Aussie” says Kevin. Once filleted and or smoked the fish is vacuum packed and then quite safe to travel. Bronwyn and Kevin Verner bought the Coromandel Smoking Company about a year ago. These former dairy farmers had bought a section in Coromandel and before they knew it had “swapped cows for fish” quips Bronwyn. Depending on the season the team consist of the Verners and six other staff. Fish and mussels are smoked daily using predominantly Manuka chips. The mussels and oysters are sourced locally but other fish comes from Auckland and Tauranga. The salmon comes from Marlborough. The Verners use New Zealand King Salmon as it can get to them within 24 hours. And salmon is getting more and more popular according to Kevin with them selling anywhere from 30-50 kilos of it a week. But the biggest seller Bronwyn tells me is the garlic smoked mussels. There are in fact 9 different flavours of smoked mussels on offer plus over 10 different types of smoked fish. Add to this their own range of patés, chowder and smoked fish pie. The Coromandel Smoking Company’s products are available from as far afield as Hong Kong and Dunedin. But if you can’t make it there or Coromandel you are in luck as closer to home they are available at the Green Grocer and Country Providore in Hamilton and the Good Food Trading Company in Mt Maunganui, plus some supermarkets.

www.corosmoke.co.nz

Life cycle of a coffee bean. Carmo de Minas, Brasil.

fresh coffee beans locally roasted cup of excellence specialty coffee grinders espresso machinery brewing equipment green coffee coffee books coffee jibber jabber

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Smoked MusSEL Chowder

Creamy Bacon, Smoked Kahawai, Potato & Corn Chowder

Serves 4-6 4 tbsp olive oil 3 cloves garlic, finely chopped 1 small carrot, finely diced Zest of 1 lemon 150g rindless bacon, diced into 1cm cubes 4 medium-sized floury potatoes, peeled and diced into 2cm cubes 1 ½ cups whole kernel corn 1 litre (4 cups) chicken stock 400g smoked kahawai, broken into bite sized pieces ½ cup cream 3 tbsp chopped parsley

25 g butter 1 large onion, peeled and finely diced 2 stalks celery, finely sliced 2 tsp minced garlic 1 tsp celery seed 1 tsp dill seed 1 kg starchy potatoes, peeled 1 litre fish stock 2 cups frozen corn 1 cup cream 250 g Coromandel Smoking Co smoked mussels, diced Heat butter in a large saucepan and gently cook the onion for 10 min until soft. Add celery, garlic, celery seed, dill seed and cook a further 2-3 min. Chop potatoes roughly and add to pan with stock and simmer gently for 20 min or until potatoes are cooked Mash potatoes roughly in the soup then add corn, cream and smoked mussels. Warm through and garnish with dill

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Heat the oil over moderate heat in a large saucepan, Add the garlic, onion, carrot, zest and bacon and fry gently without browning until the onion is soft. Add the potatoes, corn and stock and bring to the boil. Simmer for 15 minutes, until the potatoes are soft Remove from the heat, cool slightly and puree half the chowder until smooth in a food processor. Pour the pureed mixture back into the saucepan with the unpureed mixture, add the smoked fish, stir well and bring to the boil. Add the cream and parsley, bring back to the boil, mix well, taste and season with salt and pepper. Serve with crusty white sourdough bread

447 Grey Street, Hamilton East P: 07 858 3149 | E: thaimarkethamilton@yahoo.com

WINE

What’s happening: we’re glutted!

It’s the big talking point whenever wine is discussed. Over supply, glut;

vineyards move wine that is surplus, wine that often has not been picked

super cheap prices; the huge number of vineyards for sale; receiverships

up by retailers because its quality didn’t match the price asked. If you look

and demises are all topics of interest.

closely these wines seem to have a habit of jumping from one of these

The wine industry has hit the bust part of the boom and bust cycle. Not an uncommon theme in New Zealand where there are many examples of this; kiwi fruit; real estate; goats; to name a few. First it’s

sites to the next. Yes there are some goodies. A word of caution however, we hear too often of people purchasing wine and being disappointed: once bitten twice shy, buyer beware.

the enthusiasts, the lovers, the dreamers and the risk takers who enter

The real treasures are in the medium to higher price points. That is where

an industry., then the ones who have done their study and homework.

the real gold can be found. Especially the $14 to $20 bracket, here there

Finally when the word gets out, everyone who’d love to make a quick

are gems. Where do you find out about these? James Halliday, the great

buck joins in. By this point the really big profits have already been made.

Australian wine writer, said numerous times “get to know a local reputable wine merchant.” These days that still

As my year one Economics lecturer said at the very first lecture “the whole world operates under the influences of supply and demand.” Simple yes; true – you bet. Currently

The real benefit for consumers has been better wine at a better price.

very much applies, plus now there is email and the web to help: great deals, instore tastings or a quick request is only a fingertip away.

Crystal Ball what does the future hold? Things will change and it looks like it

the supply of wine on

will be quick. The wine glut was due in

the domestic market far outstrips demand. Suppliers need to move stock. To do so prices are pushed down. This has resulted in downward price pressure at every price point. The result being lower prices, slower sales of the premium labels, and in some cases both. There are exceptions, but they are few and far between.

part to the poor yet plentiful 2008 Sauvignon Blanc vintage, the recession biting with a large drop in export demand and an unfavourable exchange rate. This all occurred at the same time that the 2009 and 2010 vintages appeared on the market. This surplus has now been largely sucked up. With the exchange rate with Australia being very much in their favour things will change smartly. New Zealand Sauvignon Blanc is the largest

The real benefit for consumers has been better wine at a better price.

selling white in Australia as well as the largest growing wine category. The

There are real bargains to be found. Where? Super cheap category

Australian suppliers will take everything they can, as the price will be right.

websites like 1 Day and Grab One serve a great purpose; they help

Australian supermarkets don’t sell liquor, but the major chains are supermarket controlled. Locally, supply will be tighter and prices will stabilise. The one thing that the recession has taught many producers is to be realistic Don’t expect silly price increases. Those who got carried away with their prices have often ended up selling their product super cheap through the quick action websites and bargain lanes in the supermarkets. There will be sharp prices, however the steals will be harder to find and things will return to a more even keel.

Delicious Rocket coffee, yummy baking, friendly people, boutique beer and wine, great food day and night, you will ﬁnd it all at grace.

Henry

Photograph courtesy of NZ King Salmon

New Zealand

King Salmon

Globally, New Zealand’s salmon farming industry, which is a little over 30 years old, is still in its infancy. From our first salmon farm in 1983, the industry in New Zealand has grown into a 100 million dollar business. A driving force behind this phenomenal success story is New Zealand King Salmon, which produces 70 per cent of New Zealand’s farmed salmon. With around 7500 metric tonnes of Chinook salmon harvested annually, NZ King Salmon is the largest farmer and supplier of Chinook salmon in the world. Pacific King Salmon, or Chinook salmon, are prized for their taste, firm texture and colour. Importantly, they also have a naturally high Omega 3 oil content. These attributes make King salmon a premium product prized above other varieties such as Atlantic, Sockeye and Chum salmon. Grant Rosewarne, CEO of NZ King Salmon, is clear on where NZ King Salmon sits on the world market. Grant says: “You won’t find the word ‘commodity’ anywhere in our company. King salmon is a premium, high end seafood targeted at consumers who are willing to pay for top quality. Atlantic salmon are mass produced in many countries with great success. In Australia for example, it is produced as a commodity seafood which is convenient, affordable and generally consumer friendly. We however have a different approach. King salmon take time and money to breed, grow and harvest, and as anyone who has eaten it will tell you, the end product is far superior.”

 

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





DRINKING WATER IS JUST AS

IMPORTANT IN WINTER!

I was recently lucky enough to visit NZ King Salmon’s Clay Point farm. Clay Point is the newest of the five NZ King Salmon farms, all of which are located in the cool, deep waters of the Marlborough Sounds. Accessible only by boat, the farm locations are carefully chosen to ensure perfect Chinook salmon-raising conditions. The temperature and purity of the waters are crucial. Clay Point is positioned in a secluded bay where the tides flush water in from the deep Cook Straight trough. This ensures the water is always cool (optimal growing conditions for salmon is between 12 and 17 degrees Celsius) and the swift-flowing waters keep the farm clean eliminating the need for chemicals, waxes and net washing pollutants. The farm structures are specifically made for New Zealand conditions and the nets are up to 18 metres deep. The deep nets provide a better environment for the fish as they can swim well below the surface to avoid stress. The quest to provide excellent conditions for the salmon is a high priority at NZ King Salmon. From being able to trace each fish’s lineage through to ensuring a humane harvest, the whole process ensures a truly top quality product. We are lucky in New Zealand that we have no serious diseases, which means no antibiotics are needed. It also means that the team at NZ King Salmon is vigilant in maintaining this status. A great amount of effort also goes into sourcing the right type of food for the fish; no

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

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A 150g portion of King salmon provides the complete daily requirement of Omega-3 Photograph courtesy of NZ King Salmon

Photograph courtesy of NZ King Salmon

GM products are used and all raw products are traceable. Then when the fish reach their peak condition, a food safe anaesthetic developed in New Zealand kindly puts them to sleep for harvesting. Clay Point is a 1.16 ha farm with a built-in accommodation barge that can sleep up to five staff. Salmon farming is very labour intensive but has a relatively low environmental footprint. Imagine how productive a typical one hectare land-based farm would be! With slightly more than a hectare surface coverage, Clay Point has the capacity to produce 2000 tonnes of salmon. Rosewarne says: â&#x20AC;&#x153;Few agricultural industries have the ability to create such significant export income from such a

Salmon is also an excellent source of protein, with 20g of protein in every 100g of fresh King salmon

“Located in the pristine waters of the Marlborough Sounds, accessible only by boat, the farms locations are carefully chosen to ensure the perfect conditions. “

small amount of space, with a low, localised environmental impact.” And then there are the employment opportunities. Clay Point has 33 full time staff. In fact NZ King Salmon employs 400 staff in New Zealand at its hatcheries in Queen Charlotte and Canterbury, the farms in the Marlborough Sounds and a processing factory in Nelson. NZ King Salmon is the only company in the world that can farm King salmon all year

round. So with good old fashioned Kiwi innovation, together with our beautiful clean environment, salmon farming in New Zealand has provided us with a fantastic export which once again solidifies country’s reputation for producing top quality food products. New Zealand King Salmon has such a sophisticated distribution network that it can land its Salmon almost anywhere in the world just 48 hours after being harvested. No wonder it is prized among chefs around the world.

Regal smoked salmon

with spinach and Clevedon buffalo ricotta hotcakes, pickled

cucumber and a wasabi pea and preserved lemon crème fraiche By Matt Cooper, Woodbox

Serves 6

Hotcakes 100g plain flour ¼ tsp baking soda 2 tsp baking powder 2 egg yolks 250ml buttermilk Sea salt Ground black pepper 100 g baby spinach, washed, drained and roughly chopped 1 tbsp flat leaf parsley, chopped 1 tbsp chives, chopped 2 tbsp spring onion, finely chopped 130g Clevedon buffalo ricotta 2 egg whites Olive oil Sift the flour, baking soda, and baking powder into a large bowl. Combine the egg yolks with the buttermilk and thin whisk this mix into the dry ingredients until smooth and free of lumps. Season well with salt and pepper and add the spinach, herbs and spring onion. Crumble in the ricotta, keeping it chunky. Whisk egg whites to soft peaks, then fold into the batter. Heat a heavy based frying pan, add a little olive oil and spoon batter in 12cm rounds into the pan. Cook both sides and transfer to a cake rack to cool.

BE IN TO WIN! woodbox the

WINERY RESTAURANT & BAR

Win a lunch for two, featuring Regal Salmon including a bottle of wine, up to the value of $150. Q. What salmon does Matt and the team at Woodbox use on their menu? A. Send reply to vicki@nourishmagazine.co.nz before July 31st 2011.

Eat / love / live Chef Matt Cooper

Pickled Cucumber 2 telegraph cucumbers, julienned (fine strips) 50ml rice wine vinegar 50ml mirin 30g pickled ginger, finely chopped Mix all ingredients in a bowl and leave to infuse.

Wasabi pea and preserved lemon crème fraiche 250g crème fraiche 100g Asian style wasabi peas, finely crushed 1 preserved lemon, finely diced, or zest and juice of 1 ripe lemon Salt Freshly ground black pepper Mix all ingredients in a bowl

For garnishing 2 to 3 slices of Regal Cold Smoked Salmon A handful of pea shoots or some nice young salad leaves Avocado oil, to drizzle around the plate

Wednesday Thursday & Friday Dinner from 5pm Saturday & Sunday Lunch & Dinner - 11am until 11pm. P: 07 823 6411 | F: 07 823 6412 E: info@thewoodbox.co.nz

To put it altogether Layer the hotcakes on a large plate and add the cucumber pickle on the side. Layer hotcakes with Regal smoked salmon and crème fraiche. Dress the plate with salad leaves or pea shoots and a drizzle of avocado oil.

L Co em rd on ia l

Le Cu mo rd n

on m rt Le Ta

h it w rd es cu on on lum Sc em p m l & ja

Lemon Tart

Lemon Curd

• • • • • •

• • • • •

1x Sweet pastry 1 Tblspn lemon rind ½ c lemon juice 5 eggs ¾ c sugar 300ml cream

Line & grease a 24cm pie tin. Roll out pastry & then line your greased pie tin with pastry before covering with baking paper and filling with dried beans, rice. Refrigerate for 30 minutes and then blind bake for 6 minutes, remove the beans and return to the oven for another 6 minutes (Keep what you used to blind bake for next time, as they won’t be good for anything else now). The tart case should be just starting to colour. Whisk the remaining ingredients together and pour into the pastry shell. Bake the tart in a 150 degree oven for 40 minutes or until the filling is just set. Serve the cooled tart with whipped cream & berries For the sweet pastry: • 125g soft butter • ½ c sugar • 1 egg • 1&1/2 c flour • ½ tsp vanilla paste In your whizz mix the butter, sugar, egg and vanilla. Add in flour and whizz till a ball forms. Remove pastry and on a floured surface knead for 5 minutes. Wrap in glad wrap and chill.

Lemon Cordial • • • • •

2kgs sugar 1 litre of water 2 Tblspn of bothe tartaric acid and citric acid Juice of 6 large lemons Zest of 2 lemons

Over a low heat dissolve the sugar in the water before adding the tartaric and citric acids. Stir thoroughly and bring up to boiling point before taking off the heat and allowing to cool. Then add the lemon juice and zest before putting in bottles. This syrup will keep for months. Simply dilute to taste with water. Add fresh mint or lemon balm in your glass. It’s also great with gin or vodka!

4 egg yolks 2/3 cup sugar 60g butter, chopped 2 tspn lemon zest 100 ml lemon juice

Whisk together the egg yolks and sugar before adding the remaining ingredients. Microwave for 45 seconds and then whisk for the same amount of time. Repeat this 2 more times until the curd is bubbling. Pour into sterilised jars and seal. Lemon curd is great on toast or scones and pancakes. Put a dollop in the middle of muffins or mix with mascapone for a quick filling for sweet tartlets.

Lemon Yoghurt Cake • • • • • • •

250g soft butter 2 c sugar 6 eggs zest of 2 lemons 2 c flour 2 tspns baking powder 1 c Greek yoghurt

Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure the mix does not split. Fold in the flour and baking powder alternately with the yoghurt. Mix gently until smooth and pour into a greased 20cm cake tin. Bake at 160 degree C for an hour. Leave to cool for a few minutes before pouring over a lemon syrup made from a 1/4 cup of sugar dissolved in the juice of 2 lemons.

Lemon curd is great on toast or scones and pancakes.

The Herbal Dispensar

Goji berries rich in anti-oxident carotenoids

Where you belong shop@herbalrescue.co.nz

www.TheHerbalDispensaryRaglan.co.nz

How to eat/prepare goji berries Goji berries taste delicious and can be eaten as dried fruits or soak in water overnight - don’t forget to drink the water, or add to fruit and nut mixes, smoothies, muesli, jam and bliss balls. Please note that goji berries are recommended as a nourishing food and not to treat an illness. According to Taoist lore the life of Li Quing Yuen spanned over 252 years by consuming the remarkable Goji berries daily which he was advised to do by three Taoist sages.

Known as nature’s richest source of anti-oxidant carotenoids. Goji berries certainly come under the super food umbrella. They are perhaps the most nutritionally rich berry-fruit on the planet. Goji berries are a complete protein source, containing amino acids, twenty or more trace elements, vitamins and antioxidants. High in zinc, iron, copper, calcium, selenium and phosphorus. With vitamins B1, B2, B6 and vitamin E they are a nutritional powerhouse. Goji berries are classed as ‘adaptogens’. Adaptogens increase the body’s resistance to stress, including • • • •

physical environmental biological and emotional stress

A daily dose of goji berries may • • • • • •

invigorate and strengthen the whole body harmonize the energy of the adrenal glands and kidneys provide enhanced stamina, strength, longevity and libido boost the immune system increase alkalinity in the body provide liver protection, improve eyesight and balance blood sugar

Subscribe to Nourish Get your copy of Nourish first every season, delivered straight to your door. Subscribe to Nourish for a year for just $25 and receive a fantastic Freeset bag PLUS go in the draw to win the fabulous cookbook Ripe 14

To subscribe go to www.nourishmagazine.co.nz or email vicki@nourishmagazine.co.nz

Setting & achieving goals Keeping fit and healthy with Jenny Tulloch

021 315 119 | pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz

In our autumn edition of Nourish Jenny had some great tips on setting goals, so here are some tips on achieving them.

n 1. Write your goals dow Always write your goal down. It doesn’t have to be shown to anyone else, or published on Facebook. However, it does need to be in writing and needs to be detailed. Once you have set your goal (eg. lose 15kg, compete in your first triathlon) you need to break that down into smaller goals that are achievable on a regular basis. When doing this, be realistic – this isn’t about what others are saying you should be doing or what you would like to achieve without taking into account practical aspects. We are all busy, with not enough hours in the day or energy in the tank, so the goals you set are just as important as achieving them! Don’t set yourself up to fail.

2. take steps to achieve your goal

www.pulsepersonaltraining.co.nz

Your goals need to increase incrementally and therefore so will your efforts and achievements. When you go for a walk or a run or a swim, go a further

THE COOKING

SPECIALISTS

100m or 5 minutes than you did last time. When lifting weights, do one more rep than last time or increase the weights. Our bodies adapt to what we do on a regular basis, so we need to up the ante regularly.

3. reward yourself Don’t forget the rewards. They don’t have to be huge or unique. I love my hot shower after an intense boxing workout. When the going gets tough, think about the ‘reward’, to spur you on. If you achieve a particular milestone make sure you recognise this and reward yourself with a special treat.

n? 4. What is your motivatio A word of warning, your goal must be something YOU really want. All too often, particularly with health and fitness, you are trying to achieve something that someone else may want (eg. your partner wants you to lose weight, your friend wants you to do a fun run with her). Not only is there a greater chance of failure, but you will probably not enjoy the journey. So now’s the time to take action, and decide on a goal you want to achieve. Would love to hear your health and fitness goals – pulse2@ihug.co.nz

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Every weekend

rain or shine! Farmers, growers, cooks, bakers, cheese makers, vintners and smokers of fish all converge on the towns of Cambridge and Hamilton every weekend so that food lovers can take home the very best produce and hand crafted goods found in the Waikato. 93% of all the food available at the Farmers Markets are brought in from within a 100 km radius of the towns. Some of the vegetables travel less than 20kms and are often picked on the morning of the market. Now that is fresh! Annie Wilson from the Farmers’ Market says “this freshness means higher nutritional content, better taste and better keeping qualities. But it also translates to mean less transportation and fuel costs, and less packaging than conventional food.” Annie says “by supporting the local markets, customers are not only contributing to a more sustainable form of food production, they are ensuring the livelihood of those smaller farmers who would otherwise, long ago have been forced out of the system by large, highly industrialised producers.” Customers at the Farmers’ Market find that the stall holders are passionate about what they do, so their food is of a quality that was once the norm in New Zealand. The rich milk cheese and yoghurt, plump tasty carrots and sweet crunchy apples are a reminder of how food used to taste.

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Vitality provides quality bee products that retain their natural healing and nourishing properties. Each glass jar of our honey and packet of carefully cleaned bee pollen is traceable to a particular apiary and season.

Vitality local artisan honey from beehive to table P: 64 7 829 4405 M 64 21 623 515

www.vitalityonline.co.nz

This winter at the Farmer’s Market you will find organically raised beef and lamb, free range pork and eggs, beautiful pumpkins, kumara and winter greens like kale, broccoli, bok choy and spinach as well as locally grown citrus fruit packed with Vitamin C. Hot soup, coffee and lots of brunch options are also on offer at the markets. Plus there is a great kids’ activities stall and plenty of chairs and tables creating a wonderful community atmosphere for the sharing of great food.

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

Cambridge Farmers Market

67 Birchwood Lane, RD3 Hamilton 3283 Phone 07 856 2019

every Saturday from 8am-12no at Victoria Square

Hamilton Farmers Market – every Sunday 8am-12 noon, River Road Carpark, 204 River Rd

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You’re what?” or “why?” These were the bewildered responses I got during April when I told people about my “diet”. It all started earlier this year when I read an article about Alisa Smith and J.B. MacKinnon, a Canadian couple that for an entire year only ate food that was grown and produced with a 100 mile radius (160km) of their home. It was dubbed the “100 mile diet” and their trials and tribulations were later turned into a bestselling book. So I got to thinking, how hard would it be to recreate this experiment in New Zealand?

So what did we find and how, if at all, has this month long diet changed us? Overwhelmingly the biggest disappointment for everyone would have been lack of information. Whether it was the local cheese maker who refused to say where they sourced their milk from or the ambiguous term on many labels; “made from local and imported ingredients”. We all discovered things are not always as they seem and were left with big questions about Terms like food miles and traceability are our food supply chain. Why does a tin of talked about often, but tomatoes from Italy cost a third of those grown in what do they really mean “A few days later it’s dawning on me that this is and do people really care? New Zealand? Did you We enlisted some brave know that tin, with a much not as simple as I first thought. Did I think I was Nourish readers from loved New Zealand label previously living sustainably? - Fiona around the country to join on it, actually comes from me in finding out. Our group, Thailand? I think we all although spread across the also discovered that in our North Island, was probably not that diverse. modern world where we can get any type of up to 5 exceptions that weren’t grown in New It was going to be a tough month and some Zealand. With the belief that unseasoned food food at anytime of the year we have forgotten dedication was definitely involved, so it is is a crime, everyone was also allowed salt and to appreciate certain foods. We have forgotten probably fair to say your average family would pepper. to take the time to celebrate the seasons and have struggled. the different flavours each month brings. Perhaps ironically, we kicked off our month Taking part we had flatmates Mindi and Sarah During April we all took that time to question of 100% local eating on April Fools day. from Lower Hutt, Fiona from Grey Lyn, Judith Discussions on facebook and email ensued as where our food comes from. We learnt new and Jeff from Silverdale in Auckland. We also we searched for ingredients, recipes and ideas, skills like creating a sourdough starter from the had the Lockie family from Helensville, plus found local treasures and inevitably made sad bacteria in the air, or making a simple cheese Andrew and I in Hamilton. discoveries. with milk and lemon juice. We discovered local food heroes that are fighting a never ending

Once our group were familiar with the concept and rules they had a few weeks to do a bit of research before April arrived and it was all on. There are certain “staples” that New Zealand doesn’t grow. So regardless of where in New Zealand you live things like sugar, coffee and cocoa were never going to be within your 100 mile radius. Struck with terror at the thought of a month of no coffee, chocolate or sugar I decided to make it a little easier on everyone (and myself) and allowed everyone to choose

100 battle to compete with cheap imported goods. And we discovered that there is little out there by way of legislation to even the playing field. Surely the people against county of origin labelling are the ones with something to hide!

What did our volunteers think? “In the supermarket I read more labels than I ever have before but they seem vague. Like milk that says ‘Fonterra brands, Takanini Auckland’ but doesn’t mention where the cows grazed; or a chicken marked ‘marketed by Pams products Mt Roskill Auckland’ but I wonder where the chicken resided? And on the chicken bag ‘Made in New Zealand from local and imported ingredients’ – maybe they’re talking about the plastic bag? This is getting complicated.” - Fiona “It’s such an interesting exercise to find out where things are actually grown and made!!” - Sarah “I tend to go to the supermarket now, walk around and walk out.” - Simon “We drank less. Most of our local vineyards are not that local.” - Angelle

“A few days later it’s dawning on me that this is not as simple as I first thought. Did I think I was previously living sustainably? Now the prospect of packing away my spices, soy sauce, mirrin, palm sugar, chilli sauce, fish sauce, anchovies, and rose water is daunting. No pulses either … I’ll miss cous cous, quinoa, noodles and rice. Is it spuds for a month?” - Fiona “This is going to be a challenge. I have realized how much food I eat outside the 100 miles! Also I am leading a Plastic free life…which fits in with the 100 mile diet. The idea of eating fresh and being sensitive to the fact that we are consuming “oil” with all our food, that has travelled so far to get to our tables.” - Judith

thing of all was GET TO KNOW THE PEOPLE WHO ARE YOU LOCAL FOOD HEROS. They are often harder to find than you think” “As it turns out, the point of my adventure seems to be that there is a wonderfully rich and diverse foodie community around me, doing what they know and often what they love. I’ve met beekeepers, chicken farmers, butchers, cheese makers, veggie growers, home bakers, fisherman and hunters. And they all live near enough to my own backyard to be the ones filling my fridge and my pantry.” - Mindi

“Not all produce markets are farmers markets – there is no way everything on a stand could be local if there is a big pile of banana’s sitting the middle of it all – so, the most important

along the windy Waingaro road, the farm Waipuna Farm has been in the Eyre family

selling their meat direct to the public and

was something people were envious of.

for 120 years. 45 minutes drive from

launched Waipuna Farm Fresh. “We have

Traceability is a big reason their meat is

Hamilton, along the windy Waingaro road,

been supplying export quality meat to

now a hit at markets in Auckland. Selling

the farm sits in the Pepepe Valley. It’s hard

other suppliers for some years now” says

at various markets is also a highlight

to imagine just how isolated and hard life would have been all those years ago when George Eyre and his family settled on the original 400 acre block in the 1890s. Back then it was a 2 day trip with pack horses from Ngaruwahia.

for the family. Stuart says the

the Eyre’s are providing the public with something Waipuna Farm has been producing for 100 years; fantastic quality beef and lamb.

Stuart, who has been a farmer

markets are lots of fun. Although a lot of work, especially with a young family and very early morning starts, the markets are where the Eyre’s get to meet and talk to their customers. “It’s great to see someone buy ½ a kg of mince one week” smiles Stuart “only to see them come

his whole life, took over the now 1400 acre

Carolyn “and have become disheartened to

back the next time to buy 3 or 4 different

farm, from his parents in his early 20s,

see it all go offshore.

cuts because it was the best meat they had

making him the fourth generation of Eyre’s

eaten.”

to farm Waipuna. Now, along with wife

We began to question why export quality

Carolyn and their three children, the Eyre’s

meat is not readily available to NZ

Carolyn sums it up when she says “we

are providing the public with something

customers at an affordable price.” The

epitomize the philosophy of “paddock to

Waipuna Farm has been producing for

Eyre’s were realising that their access

plate”. When you buy from Waipuna Farm

100 years; fantastic quality beef and lamb.

to great quality meat that they knew

Fresh you know that you are getting a

A year ago, the couple decide to start

had been raised ethically and naturally

home grown, free to range, hormone

sits in the Pepepe Valley... free animal which has been reared to a

have chosen to vac pack 90% of our meat

standard that ensures you will only get

to allow for an extended shelf life of the

quality.”

product” says Carolyn. “Steak cuts in particular will continue to mature in their

All Waipuna Farm Fresh’s meat is just

packaging which will enhance flavour and

that, fresh. The meat is butchered locally

tenderness.”

in Huntly and then vacuum packed. Stuart says “we have a

Wanting everyone

fantastic Old Style

to have access to

butcher who knows how to provide consistently top class cuts from

“we epitomize the philosophy of “paddock to plate”

our beasts; from the old fashioned

great quality meat whether they can get to a market or not the Eyre’s also sell their meat online. Meat is couriered in chiller

pure beef sausages in a natural casing

packs straight to the customer’s door.

to the honey cured corn beef, free of

“What could be easier” asks Carolyn “than

preservatives.”

having your meat arrive at your doorstep and not have to worry about what to get

The Eyre’s want people to understand,

out of the freezer for dinner each night?”

that meat doesn’t have to be frozen. “We

www.waipunafarmfresh.co.nz

Popping down to your “local” has taken on a whole new meaning at Zinc. Some would say that Hayley & Chris Scott are mad in their pursuit to source all their ingredients locally. As if running a busy cafe that is open 7 days and 4 nights a week, while trying to balance family life with their young daughter, Lola, isn’t enough! This driven and passionate couple believe strongly in serving fresh seasonal food with an emphasis on sustainability. In theory this may sound simple, but in reality it involves a lot of work! With a good proportion of Zincs produce being grown in their own garden, planning for a new menu starts months in advance, with Chris and their gardener deciding what to plant with next season’s menu in mind. The Scott’s even have a hand in the meat that is served at Zinc. On a local farm in Te Kowhai Gloucester Old Spot & Tamworth pigs have been reared exclusively for Zinc, and their beautiful meat, that has been fed on the cafes scraps will be a highlight of the new winter menu and special board. Friend and local chef, Matt Mclean, is raising Wagyu beef in Matangi and this will be turned into an amazing Wagyu beef burger for the winter menu. “Unlike your typical take-away fare!” Chris promises. “We believe in nose-to-tail eating,” says Hayley “which means nothing is wasted.” The team at Zinc makes every sauce, jus, stock and chutney from scratch! Hayley says this is “very labor intensive, but it’s worth it when you taste the end results.”

“Every product com es with a story. We hand pick the ver y best ingredients av ailable, and if we can’t find w hat we are looking fo r we have a go at growing it ourselves.” The couple believe that more and more people are becoming conscious about not only what they are eating, but also where their food is coming from. Hayley says “every product comes with a story. We hand pick the very best ingredients available, and if we can’t find what we are looking for we have a go at growing it ourselves.” The Scott’s are great supporters of the Farmers Markets and a lot of the great ingredients you will find on their menu are also available each weekend at the Markets. You can also keep up to date with what’s going on at Zinc, in the cafe as well as on the farm by following them on facebook.

Just

five minutes from Hamilton, hidden down the end of Birchwood Lane in

Tamahere,

you will find...

On just over 4 hectares, Rainer has established an organic vineyard that produces around 3000 bottles a year. German born, Rainer came to New Zealand via South Africa. With a passion for wine making, he was enticed here with the opportunity to be a part of the government viticulture research station in Te Kauwhata. When this closed in the late 80s Rainer went on to co-found Rongopai Wines. With such a wealth of grape growing and wine making experience we should count ourselves lucky that he decided to stay in the Waikato. Rainer admits that “when it comes to growing wine, the Waikato has its difficulties.” But he also believes that it is not a completely stupid idea like many would believe. He says “the approach is to choose suitable varieties.” Rainer grows Pinot Noir, Malbec and Viognier. Since introducing Viognier, an ancient variety from the Rhone Valley in France, Rainer says “I have fallen in love with it. It seemed to crop biannually and was fickle to grow. I understand it better now. It is a fascinating variety in its character and type of wine. When you get it right, the wine has great drinkability and is very appealing."

...Rainer Eschenbruch’s

HEAVEN

little slice of

Along with a belief in organic and biodynamic principles, Rainer also believes in letting the grape variety speak for itself and therefore his winemaking style is one of minimal interference. His wines show true and strong varietal characters; in essence reflecting the Waikato region. The Pinot Noir is typically light,yet complete, soft and savoury. The Malbec in contrast is sturdier, and full of complexity. From time to time a Rose wine, made in the typical French tradition,complements the selection. Rainer often describes his wines as “healthy and nutritious” and believes this is because the grapes are grown close to nature and in agreement with it . The focus at Birchwood Lane Vineyard is on quality, not quantity and unlike most vineyards, that strive to produce as much juice as possible from their vines, Rainer’s focus is on producing wines that come from healthy soil and vines and so can be nothing but good for you. Rainer and I have had many a long discussion on wine, wine making and the industry in general and I am always challenged, intrigued and fascinated by his knowledge. So I would encourage you to seek out Lanes End wines, try them for yourself and take some time to chat to Rainer, you will definitely learn a thing or two.

Rainer sells his wines direct to the public at the Hamilton Farmers Market on the 1st and 3rd Sunday of each month as well as at the Tamahere, Pirongia and Raglan markets. You will also find Lanes End wines at select local wine shops and restaurants or cafes.

BEEF STROGANOFF 1 kg Chuck/Blade Steak Olive oil 1/4 c ﬂour 1/4 c white wine 1& 1/4 c beef stock 1 tsp of Worcestershire sauce and Dijon mustard 1 onion 2 garlic cloves, peeled Bay leaf, or fresh thyme 200g mushrooms 1/2 c sour cream METHOD Toss cubed meat in ﬂour, season with salt & pepper and in batches brown in a

pan, using a little oil. After the ﬁnal batch deglaze the pan with wine. Put all the ingredients but the mushrooms and sour cream in a casserole dish and bake for 45 minutes in a moderate oven. Add mushrooms and continue cooking for another 30 minutes before stirring through the sour cream. Return to the oven for another 10 minutes and then serve on rice or mash potato.

Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007 • Free Range Chicken, Duck • Tender NZ Beef, Lamb & Pork • Home made Sausages, Bacon, Salami & Smoked Meats • Bulk Processing Specials • Trusted Traditional Butchery Quality

Roast lamb

We used a wonderful Prime lamb leg roast from Waipuna Farm Fresh for the quintessential Kiwi favourite. Heat your oven to 170C. Poke holes in your lamb joint with a sharp knife and push into these slits cloves of garlic and little sprigs of rosemary. This will infuse the meat with beautiful flavours as it cooks. Drizzle with a little olive oil and season well. Place the lamb on a bed of rosemary and cook for 15-20 minutes per kilo. Take out of the oven and leave to rest for 15 minutes before carving. Serve with our red currant jus, roast potatoes, kumara mash and broccoli for a wonderful winter meal!

Get on the Grapevine wine@primovino.co.nz

Redcurrant jus • • • •

½ c red wine 2 cups beef stock 1-2 heaped Tblspn Cuisine Scene’s Redcurrant Jelly 2 tspn corn-flour

In a pot put all the ingredients and reduce slowly till ½ the volume. Dissolve the corn-flour in a little water before adding to the jus. Bring back to the boil to thicken.

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Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139

INGREDIENTS

Perfect Roast pork • • • • • • • •

Pork (we used a wonderful fresh NZ pork from Lifestyle Meats) 2 Granny Smith apples peeled and sliced Sprigs of fresh thyme or sage Flour Olive oil Salt 1 &amp; 1/2 cups chicken stock 1 cup of apple cider

Bring your piece of pork out of the fridge about 30 minutes before you put it in the oven. Pre heat your oven to 225C. With a paper towel dry the pork and then with a sharp knife score the skin. Drizzle over with olive oil before liberally rubbing in salt. I do this on a board and not in the roasting dish to avoid too much salt going in the roasting dish and making for very salty gravy. Place the pork in a roasting pan and cook at 225C for 20 minutes. The skin should start to crackle. After 20 minutes turn the oven down to 175C and take out the pork. Carefully pick up the roast and lay on the bottom of the dish your apples and herbs. Place the roast on top, pour in ½ cup of cider and return to the oven for a further 35 minutes per kilo of meat.

with apple sauce

Test that the pork is cooked by piercing the meat and if the juices run clear it is cooked. Place the pork on a board and cover, rest for 10-15 minutes. In the meantime remove the apples and herbs from the roasting dish. Place the apples and a blender to make a wonderful apple sauce. For the gravy, skim off some of the fat and then heat the remaining juices. Add a heaped tablespoon of flour and stir through to form a paste. Slowly add 1/2 c cider and chicken stock, stirring continuously to avoid lumps. Check for seasoning and continue to simmer till thick. Celeriac Mash For a great alternative to regular mash potatoes try celeriac mash. Celeriac is a member of the celery family and is only available during the winter months. It is high in fibre yet contains no fat or starch and ½ cup of celeriac equates to only 30 calories! For the mash peel and chop into even pieces 500g each of celeriac and Agria potatoes. Place in of pot a salted water and cook till tender. Drain and mash before stirring in a knob of butter and a ¼ cup of milk or cream. Celeriac does discolour quickly so make sure it is covered in water as soon as it is peeled.

BESTOW BEAUTY OIL Your moisturiser from within

Bay of Plenty based company Bestow Beauty is the producer of a stunning and nutritional product known as Bestow Beauty Oil. Janine Tait, founder of Bestow Beauty is passionate about skin nutrition and after many years in the industry and countless hours of research, Bestow Beauty Oil was launched. Bestow Beauty Oil is a wonderful food for skin. It’s your edible cosmetic, making your skin soft, smooth and velvety. Bestow Beauty Oil is able to do this because it contains high levels of Essential Fatty Acids (Omega-3 and Omega-6), which are not only vital for good health but also the beauty and vitality of your skin. Unlike most fats, your body cannot produce Omega-3 and Omega-6, this is why they are called vitamin F. Bestow Beauty Oil is a blend of organic, unrefined, extra virgin oils coldpressed from flax and golden flax seeds, to provide you with a rich source of these Essential Fatty Acids. Bestow Beauty Oil has all the benefits of fish oil, only it contains even more EFAs …and tastes much better!

WHAT’S THE BEST WAY TO USE BESTOW BEAUTY OIL? Just one tablespoon a day (or one teaspoon for children) of Bestow Beauty Oil is all you need, eaten raw and mixed with food for easy absorption. Bestow Oil can be added to yoghurt, smoothies, cereals, or mixed with mashed or stirfried vegetables, porridge or soup (once it is cool enough to eat). You can also make your own healthy, easy-spread butter by mixing ½ butter and ½ Bestow Oil in a blender (note: not suitable for cooking). Bestow Oil can also be used to replace other oils in salad dressings, mayonnaises or pesto sauces. For best results, please store Bestow Oil in the fridge and do not use for cooking or add to piping hot food.

WHERE DO THE BESTOW BEAUTY OIL MAIN INGREDIENTS COME FROM?

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The main ingredient is flax seed which comes from the blue flowered, annual crop grown organically in the South Island of New Zealand.

WHAT CAN IT DO FOR YOUR SKIN? EFAs moisturise your skin from the inside. Your normal moisturiser only penetrates so far, whereas the EFAs moisturise the deepest layers of your skin. In addition, as your skin cells move up though the layers toward your skin’s surface, they carry the moisturising, protective effect of the EFAs with them. They keep your skin supple and smooth and help maintain the hydration of your skin. When rich in EFAs, the oil that naturally makes its way onto the surface of the skin forms a healing, anti-inflammatory, protective outer layer for your skin. EFAs prevent skin congestion and ‘breakouts’ and can even help dissolve existing blockages. They help make cell walls more permeable, ensuring nutrients can be absorbed and waste removed, so your skin looks more vital.

BESTOW MEGA OMEGA SALAD 500g skinned, boned and diced salmon 1 telegraph cucumber, deseeded and diced 4 tomatoes deseeded and diced 1 large avocado diced 100g baby spinach salt and pepper splash of Bestow Beauty Oil splash of lemon juice fresh dill (optional) DIRECTIONS Cook salmon in very hot non-stick pan. Cook to medium rare, season and toss with other ingredients. Plate and drizzle over aioli. Garnish with dill and serve.

AIOLI 1 egg yolk half a teaspoon wholegrain mustard half a teaspoon apple cider vinegar 1 teaspoon lemon juice 1 clove garlic, crushed 125ml Bestow Beauty Oil salt and pepper Mix together all ingredients except oil using a wire whisk. When combined, gradually add oil in a thin stream, whisking constantly until light and creamy.

Find your nearest stockist at: www.bestowbeauty.com

Season & serve

in season...

winter:

cauliflower, leeks, bok choy, ginger, mushrooms, lemons, tamarillos, rhubarb, lemongrass...

s t n ie d e r g in h s e r f r get you r e c o r G n e e r G e h t m o fr

Roast Cauliflower

Cut cauliflower into florets and place in a baking dish with 2 cloves of finely chopped garlic. Drizzle over juice of a lemon and Âź cup of olive oil and mix well. Season with salt & pepper, before baking for 23-30 minutes at 200Â°C. Sprinkle with Parmesan before serving.

LEEK GRATIN

Choose young thin leeks and trim off the green leaves and roots before rinsing thoroughly. Add leeks to a large pot of salted boiling water and cook for 20 minutes. Drain the leeks and place in a greased baking dish. While the leeks cook make a white sauce to pour over the drained leeks along with some grated cheese. Bake in a hot oven till the cheese is brown.

BOK CHOY WITH GINGER & SOY

Heat a dash of oil in a wok before adding finely chopped garlic & ginger. Cook for a few minutes before adding the Bok Choy. Stir fry for a few minutes before adding a splash of soy sauce and water. Cook for a few more minutes more before garnishing with toasted sesame seeds.

130 Grey Street Also stock: Volare bread, Beautiful fudge, Over the Moon Cheese plus free range & organic chicken and meat

ORANGE HONEY MUFFINS In our autumn edition of Nourish we asked you to send us your favourite honey recipe. Thanks to everyone who sent us recipes we have had a great time testing them all, from bean salads through to museli, there certainly is a lot you can do with honey!

Measure flour, baking powder, sugar and orange rind into a bowl. Mix thoroughly. Melt butter and honey together. Beat an egg with 3/4 cup of orange juice (if not enough juice top up with milk) before adding both to the dry mix. Stir well but don’t over mix. Put into 12 muffin pans. Bake at 200C for 10-12 mins, or until the centres spring back when pressed.

Greek Honey Cake 3 C semolina ¾ C chopped walnuts 1 C sugar 250 g butter, melted 1 C milk 1 t cinnamon 3 eggs 2 C water 1/3 C honey 1 C sugar 1 t cinnamon Walnuts and/or sesame seeds to decorate

Place all cake ingredients in a bowl and beat well. Pour in to a prepared 20 cm cake tin and bake until cooked, about 45 min in a 180C oven. Cool in tin while making syrup. Boil the syrup ingredients together for about 15 min until the mixture starts to thicken. Pour over the cake and leave for at least an hour to allow it to be absorbed, and decorate with the nuts and/or seeds.

NEW WINTER MENU!

DELI • BISTRO • BAR

2 cups flour 4 tsp baking powder 1/4 cup sugar grated rind of two oranges 75 gms butter 1/4 cup of honey 1 egg 3/4 orange juice/milk

We also liked Annettes simple Greek honey cake

ingredients

Congratulations to Rowena McCoy for her favourite Orange and Honey Muffins by Alison Holst. A pack of Sweetree honey is on it way Rowena.

62 CHURCH RD, HAMILTON, 07 850 9339.