Issue no. 14, Autumn 2014
Meet
Versatile
Rowan Bishop AND Emma Galloway
PUMPKINS
BOLU tea – not your ordinary cup of tea
More on Miso
To juice or to blend?
Thames – well worth
a visit
Fresh local flavour
page 1 www.nourishmagazine.co.nz
www.nourishmagazine.co.nz
BAY OF PLENTY, NZ
Intro Issue 14
Welcome at the same time the beautiful autumn produce is flourishing.
The start of 2014 has been a busy one in the Nourish office, but we wouldn’t have it any other way. In the news of late there has been much on the fairness or unfairness of how our supermarkets treat their suppliers, especially one particular Aussie brand. Regardless of the outcome from any government inquiry, the lesson we should all take from this is shopping local and supporting small producers is always more transparent as there are inevitably less people involved in the transaction. Supermarkets may be able to offer you cheaper products, but you need to ask yourself what is the real cost? Autumn is a great time of the year for foodies, the last of the summer harvest is screaming to be used and preserved and
Talking of cookbooks, we were very excited to receive an advanced copy of Emma Galloway’s first book, My Darling Lemon Thyme. You can get a sneak peek of this beautiful book on page 26. Not wanting to let go of summer we took a trip to Thames to discover what this quaint town has to offer as many of us simply drive through on our way to Coromandel. Find out on page 15. Enjoy!
cover image
Our cover image this season was shot by Claudia Aalderink with the styling and props from the team at Red Red Red Interiors in Te Awamutu. We had a blast turning a corner of their shop on Market Street in to a studio and picking from the massive array of fabrics, wallpapers and homewares.
Advertising Enquiries Bay Of Plenty Region: Melissa Spargo salesbop@nourishmagazine.co.nz 021 209 7286 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537
Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)
Congratulations to our Charmate BBQ winners. Rachel Wallis from Raglan sent us this great photo of her looking very happy with her new BBQ! Susan and Dennis O’Brien from Waihi were our other lucky winners. The two NZ Pork HAMper prize pack winners were Kathleen Russell and Sarah Barkley.
ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)
Feedback: info@nourishmagazine.co.nz
VICKI RAVLICH-HORAN
The Seriously Good
winners
On page 25 we talk to Rowan Bishop whose latest book Relish is the sort of book on high rotation in the kitchen at this time of year, with wonderful recipes on how to turn the abundance of produce your garden is producing into delicious preserves.
Editor Vicki Ravlich-Horan Creative Director Anna Mollekin (Alm Creative) Editorial Assistant Victoria Russell Proof Reader Nikki Crutchley Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs, Kate Underwood, Deborah Murtagh, Megan Coupland Photographers Claudia Aalderink, Vicki Ravlich-Horan, Victoria Russell Illustrator Bron Alexander Cover Claudia Aalderink
Contents 04 Vic’s picks
05 Bay Of Plenty news
06
10
06 Ordinary to extraordinary 07 Miso 10 14 15
15
22
Pump up the nutrients with pumpkins! Local art scene Thames
20 To blend or juice: that is the question! 22 Awaken the senses
24 Are you holding yourself back? 25 Rowan Bishop
28 My Darling Lemon Thyme
25
28
30 Events Bay Of Plenty 31 Directory
CONTRIBUTORS Introducing Melissa Spargo our newest team member Having lived most of my life in the Bay of Plenty, I’m passionate about this beautiful area and all the possibilities and opportunities that are available here and I plan to bring that passion into my position with Nourish.
It’s no secret that I’m an obsessed vege gardener who is known to steer any conversation around to growing produce in your backyard and I love to spend my spare time relaxing with my family. I enjoy
a good laugh, a walk along the beach and am a firm believer in having balance in my life! Sue Kohn-Taylor Sue lives in the Waikato but travels all over NZ coaching and mentoring individuals on how they can elevate their personal performance in life and business. Sue assists people to achieve greater personal, business and career success. She has over 24 years experience in business development and management,
communications, personal mentoring and coaching, and has a variety of qualifications relating to business, coaching and the holistic side of life to back it all up.
Sue says, “I love what I do and I love people! It is brilliant to see people break through their personal and work barriers to achieve success and happiness. I believe we should all look at ways to personally grow and develop ourselves, not just as a one off but throughout our lifetime.” Spare time is spent hanging out with her husband, two children and West Highland Terrier in the countryside doing all the great activities NZ has to offer.
Product Spotlight
Vic s picks Pixie Party Supplies These pretty little glass bottles from Pixie Party Supplies will make you want to throw a party even if you’re not planning one! They look great teamed with vintage style paper straws when serving drinks. Or why not pop a single flower in one and put it on the windowsill or group a few together as a centrepiece. Available at www.pixiepartysupplies.co.nz
Trying to Avoid Coffee? Teechino is a herbal “coffee” brewed from a nutritious blend of herbs, grains, fruits and nuts that have been roasted and ground to brew and taste like coffee. Made from natural ingredients and without caffeine, they come in a variety of flavours, such as French Roast, Dandelion Caramel Nut and Chocolate Mint. Available from Bethlehem Health Shop, State Highway 2 Bethlehem www.bethlehemhealth.co.nz
Calder & Lawson – Italy walking tour Dreading a long NZ winter? Make it bearable with a trip of a lifetime to Italy. Calder and Lawson tours offer a three week walking tour through Italy. Soak up the beautiful and historical scenery Italy has to offer and enjoy the gastronomic delights guilt free after all that walking.
6 September – 2 October. Visit www.calderandlawsontours.co.nz for more information. Or call 0800 853 276
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Food Photography Workshop
La de da Boutique – Tauranga
Excelso The Bay’s longest established coffee roastery Excelso have recently opened their new espresso and ‘soft brew’ bar. Don’t know what soft brew or single origin means? Perhaps you need to go and check them out and learn there is more to your favourite drink than a flat white.
Nourish is delighted to be bringing Helene Dujardin, acclaimed food photographer and author of Plate To Pixel, to New Zealand. The first Auckland workshops sold out in less than two weeks! So we have added a full day workshop on Saturday 29 March.
Their roastery on Third Ave, Tauranga has had a complete makeover to go with this new offering and they are open from 7am.
If you want to improve your food photography go to www.nourishmagazine.co.nz/events/ to book.
Excelso, 112 Third Avenue, Tauranga www.excelso.co.nz
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Looking for the quintessential lifestyle business? This gorgeous boutique in the rapidly growing Bay of Plenty would hold the key. Located in the gentrifying First Avenue downtown Tauranga location surrounded by award winning cafes, La de da Boutique offers a unique opportunity for your dreams to come true.
Selling designer new and re-loved clothing alongside charming homeware, giftware, furniture and accessories, La de da Boutique offers a divine shopping experience with well-established client loyalty. Included is your very own in-house vintage inspired fashion label “Molly May”. Grow and develop further this successful well-established boutique.
La de da is about destination and women—they love our story— you will too. Want to make La de da your very own? Contact Tania on 027 601 8949 “It is a belief that the best things get better with time” La de da Boutique is no exception!
ordinary to extraordinary Being able to see something beautiful in what appears to most of us as ordinary (or dare I say it, junk) is a gift of Claudia Aalderink.
I
f you have read Nourish before, chances are you have seen some of Claudia’s gorgeous images. I first met Claudia through a mutual friend, she was studying photography at Wintec and I was in need of a budding young photographer. Four years on Claudia graduated last year with First Class Honours with an ambitious project documenting terminally ill hospice patients.
Wintec on Ecological Design lead to her being commissioned by the Hamilton Gardens Arts festival to create a giant tea cup and saucer, complete with teaspoon. Made out of native Corokia, the tea cup, standing at over one and a half metres tall, took pride of place on the round lawn at the gardens during last year’s festival.
Originally from Holland, Claudia, husband Harald and daughter Isa arrived in New Zealand on New Year’s Eve 2005. Claudia recalls standing at the baggage carousel at Auckland airport as the new year ticked over. It was a new year and a new beginning for the Aalderinks.
Between completing her degree and starting her honours project, husband Harald, a beekeeper, arrived home with a couple of old beehives which were going to be turned into firewood. Claudia, who admits “my head is constantly going”, saw beauty in the old boxes and what started with one piece has turned into quite a cottage industry.
But her creative talents are not confined to behind the lens. A final year paper at
With no woodworking experience, Claudia dove into the challenge of turning the
A new life in a new country gave Claudia the opportunity to follow her dream. An avid photographer her whole life, Claudia decided to take the plunge and study for a degree in photography.
A few boxes turned into hundreds which led to the need for a workshop and now Claudia struggles to keep up with demand as she turns the colourful old beehives into unique works of art. page 6 www.nourishmagazine.co.nz
discarded beehives into works of art like she does most things. “If you want to do something but don’t know how,” Claudia says, “you have just got to give it a try and you will find the solutions to any hurdles.” Barry, one of the hospice patients Claudia met when doing her honours project, has become a good friend and his carpentry experience is being put to good use as the beehive works are gaining momentum and getting more ambitious. The pair have recently been working on round versions using the ring from a wine barrel as the frame. So in essence Claudia is living the dream in her adopted country. “I love doing different things,” says Claudia, and she believes life is far too short with far too many things she wants to do. “I could never do a 9-5 job,” smiles Claudia who says her photography and art allow her to live the life she loves. www.themandarintree.co.nz cap@no8wireless.co.nz
Miso The sushi lovers amongst us will be familiar with miso soup which is often served alongside our sushi lunches. Traditionally, the Japanese start the day with a breakfast which includes miso soup commonly served with tofu, chopped spring onion and wakame seaweed as well as other ingredients. It is believed to stimulate digestion and energise you to start the day.
Blended miso (awamiso) White miso (shiromiso)
Red miso (akamiso)
B
roadly speaking miso is a paste which is salty in flavour and made by fermenting soybeans or other grains, such as barley, wheat or rice. The most widely used fungus used to ferment miso is koji mould (Aspergillus oryzae), and the fermenting process can take from a few months to years. Because it is a fermented food, it’s high in nutrients, but you must make sure you purchase unpasteurised miso to reap the benefits. As with most fermented foods, miso increases the helpful probiotic bacteria in the gut, aiding in digestion and improving the immune system. It is worth noting that not all miso contains probiotic bacteria though, so make sure you ask! Soy miso is high in protein, vitamin and mineral rich, low in fat, vegan and by most accounts very good for you, although it is high in sodium. There are hundreds of varieties of miso, all of which differ in flavour and appearance depending on how long they have been fermented and the variety
of bacterial or fungal culture used for fermentation. Miso flavours vary hugely, but generally speaking the flavour is salty, earthy and slightly sweet. The addition of miso to dishes adds an extra depth often claimed to be ‘umami’, also known as the ‘fifth taste’.
There are many ways of categorising miso and it is worth checking out the ingredients to see what grains have been used. These three categories cover most, but not all misos: • White miso (shiromiso) is the least salty of the misos and mostly has a shorter fermentation time. The overall flavour is the mildest of the misos and it is suited to adding to soups, dressings and sauces. • Red miso (akamiso) is fermented longer than white miso and offers a bolder flavour and it is suitable for adding to heartier dishes. • Blended miso (awamiso) as the name suggests is white and red miso blended together. page 7 www.nourishmagazine.co.nz
In order to maximise the health benefits of soy miso it is best added towards the end of cooking as heat can denature miso. Adding miso to salad dressing or even spreading it on rice crackers is a great way to ensure you get the most out of your miso. Miso is widely available at Asian and good supermarkets, organic and specialty food stores. Bethlehem Health Shop stock the wonderful New Zealand Miso.
quick ways with miso
• Makes a great salad dressing • Perfect as a marinade for fish, chicken or pork • Add to casseroles for a depth of flavour • Spread on eggplants/ courgettes and grill • Mix with hummus
Miso Baked Chicken Nibbles 500g chicken nibbles 2 tbsp of barley miso 1 tbsp rice wine vinegar 1 tbsp light soy sauce 1 tsp of finely grated ginger In a large non-metallic bowl place all the ingredients together with the chicken nibbles and mix well. Allow to marinate for a few hours, or ideally over night.
Preheat your oven to 180째C. Place chicken nibbles on a baking tray and cook for about 20 minutes. Check the meat is completely cooked by piercing the flesh. If the juice runs clear it is cooked. Great as a party nibble or serve with steamed white rice and vegetables to make a complete meal.
Something special has happened at your local roastery.
New Espresso & Soft Brew Bar now open. 112 Third Ave West, Tauranga.
page 8 www.nourishmagazine.co.nz
Salmon AND Edamame Miso Risotto 1 cup risotto rice 3 shallots, finely diced 2 cloves garlic, finely diced olive oil 4 cups water 3 tbsp of white miso 1 cup edamame beans (or peas) 300g salmon—skin removed and diced into 3cm pieces In a medium pot bring water to the boil and add the miso. Keep this broth hot on a low heat. Meanwhile heat olive oil in a deep fry pan. Add shallots and garlic and sauté for 2-3 minutes being careful not to brown. Add the rice to the pan and stir continuously. Sauté for 2-3 minutes.
Add a ladle full of the miso broth to the rice and stir continuously until the stock has been absorbed. Then add another ladle full and repeat the process.
When all the stock has been added put the salmon and edamame into the risotto and keep stirring until the salmon is cooked. This should only take 3-4 minutes.
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Pump up the nutrients with pumpkins! A vegetable synonymous with the cool incoming breeze of autumn, these bright orange bulb-like structures, encased in a thick fibrous skin go beyond the doom and gloom of Halloween rituals to shine a glowing light in the nutrient stakes.
D
espite their range of shapes, sizes and varieties, once you get past the stubborn exterior, what lies beneath is a playground of nutrients. From the skin to the flesh and all its wonderful seeds you will find antioxidants, vitamins, minerals, essential fatty acids, fibre and a delicious low-density carbohydrate energy source.
The rich orange hue of a pumpkin’s flesh demonstrates a vast abundance of antioxidants, presenting mainly in the form of alpha-carotene and betacarotene. These colourful carotenoids, also found in carrots, play an important role in the body, working closely with vitamin A to keep eyesight sharp whilst protecting against harmful disease. Pumpkins contain the richest source of both alpha- and beta-carotenes compared to any other vegetable. They have proven themselves as a powerful carotenoid combination in many fields—lucky for us that includes fighting the degenerative battles that come with ageing (wrinkles included!) whilst also lowering the risk of heart disease and protecting against cancers, particularly lung cancer.
Maintaining eyesight is high on their priority list, as these carotenoids help convert vitamin A to a form that improves vision in both dark and dim light. Various other vitamins found in pumpkins play their part in the body too. With the presence of vitamin E helping to maintain healthy, glowing skin while vitamin C delivers a significant immunity boost.
Despite the range of different varieties, all pumpkins appear to produce the nutritional goods, including potassium. Try pumping up your post workout meal with pumpkin—which contains more potassium than a banana! Potassium helps bring your body back to electrolyte balance after exercise and ensures optimum muscle function for it’s next adventure. Pumpkins are also a fantastic source of fibre, helping to maintain good digestion and gut-health. With such a low energy density it’s the perfect food choice to support weight loss, as it keeps you fuller for longer, while still providing a delicious taste and realm of nutrients.
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Let us not forget those precious little seeds encased within the orange flesh. Pumpkin seeds are crammed with other wonderful nutrients, including iron, magnesium, zinc, vitamin E and a number of essential fatty acids. No need to throw them out, simply dry them and roast in the oven for a few minutes for a crunchy, delicious and nutritious snack.
The role of pumpkin in cardiovascular health is heartfelt and not one to go unnoticed. It appears to be the unique combination of nutrients, such as fibre, potassium, magnesium, folate, vitamin C, and carotenoids that allow pumpkin to provide such a strong protection against cardiovascular disease.
So if things are looking a bit blurry, you think you may be in need of a carotenoid hit or you are looking for a wholesome filling vegetable—pumpkin is your best bet. Let that cool autumn change encourage you to tuck into a range of beautiful pumpkins and see the light for yourself. Kate Underwood – Relish the memory www.talestosavor.blogspot.co.nz
Pumpkin & Date Loaf A twist on the old fashioned family favourite, date loaf, this recipe is wholesome and low in fat making it the perfect afternoon tea or lunchbox treat. The pumpkin puree and yoghurt keep the loaf beautiful and moist for a couple of days. ⅔ cup of dates ½ cup boiling water 1 tsp baking soda 1 egg 1 cup cooked, mashed pumpkin 1 cup brown sugar ½ cup natural yoghurt
1 tsp vanilla extract 1 cup flour 1 cup wholemeal flour 1 tsp baking powder ½ tsp cinnamon ½ tsp nutmeg
Preheat the oven to 180°C. Grease a 20x11cm loaf tin.
Roughly chop the dates and soak in the boiling water with the baking soda for half an hour.
In a large mixing bowl place all the remaining ingredients and mix together well. Fold through the dates with the water. Place mixture into the greased loaf tin and cook for approximately 1 hour. Use a skewer to check the loaf is completely cooked through.
Quick ways with roast pumpkin
M
ake a salad with roast pumpkin slices, rocket and grilled halloumi*. Make a simple dressing by mixing a good extra virgin olive oil with sundried tomato pesto, or if you like things hot, Kasundi. Drizzle this over the salad and finish with a scattering of dukkah.
For an easy lunch after a roast dinner, take a readymade pizza base and spread with tomato paste or sundried tomato pesto.
Top with roast or chargrilled pumpkin, baby spinach, fresh goats cheese** or feta and some pine nuts. Bake in a hot oven until golden. * We used cilantro ** We used cherve
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1 cup of potato (approx. 2-3 medium Agria potatoes) 1 cup of roast pumpkin mash 1 egg, lightly whisked
Pumpkin Gnocchi
with Burnt Sage Butter (Gluten Free, Vegetarian)
pinch of salt pinch of allspice ¾ cup flour 100g butter fresh sage leaves
Scrub the potatoes, prick, and bake in a moderate oven until soft in the centre. You can bake the pumpkin at the same time. I simply put unpeeled pumpkin quarters on the tray and cover them loosely with foil. Allow the potatoes to cool just a little. You want them to still be hot but cool enough to handle. Scoop out the flesh, pass through a ricer (or alternatively mash), and then do the same with the pumpkin. Place one cup each of mashed potato and pumpkin in a bowl along with the egg, salt, allspice and flour. Mix well and then tip out onto a well floured bench. Divide the mix into smaller portions and roll out into 1-2cm thick ‘sausages’. Using a knife cut into 1.5cm pieces and score with a fork, or if you have one, a gnocchi paddle. The grooves help the sauce ‘stick’ to the gnocchi.
Note, the dough should be light and delicate but if it is too light and the gnocchi is misshapen you may have to add a little more flour to the dough to make it firmer. To cook, bring a large pot of salted water to the boil and add the gnocchi. This is best done in 2-3 batches. They are cooked when they float to the top, about 1-2 minutes. While you are cooking the gnocchi, heat a pan and melt 100g of butter with the sage leaves. Keep the butter moving in the pan and allow the butter to brown until golden and nutty but not burnt. Toss the gnocchi in the sage butter and serve immediately.
Meatless Monday Get more great vegetarian recipes the whole family will love by signing up to our regular Meatless Monday newsletter. Simply go to www.nourishmagazine.co.nz/ newsletter to register. Register before 1 May and go in to the draw to win a Gourmet hamper worth over $100. page 12 www.nourishmagazine.co.nz
win
Shortcrust Pastry 1⅔ cups flour 180g chilled butter Filling 1kg pumpkin 2 tbsp butter 2 leeks (white part only), thinly sliced ¼ cup white wine or ¼ cup vegetable stock
3 cloves garlic 300ml cream 2 eggs 2 tbsp thyme, chopped 2 tbsp flat leaf parsley, chopped ½ cup feta ½ cup tasty cheese
To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 tbsp of cold water and continue to process until the mixture comes together. Wrap the pastry in cling film and chill for at least 30 minutes.
Savoury Pumpkin Tart
with Sauteed Mushrooms
I serve the tart with pan fried mushrooms. Simply melt some butter in a pan then add some chopped garlic and cut mushrooms, cook for 2-3 minutes before adding a dash of white wine. When the wine has evaporated add chopped parsley and season well.
Roll the pastry on a lightly floured surface to 5mm thick. Line the tart tin with the pastry and return to the fridge to chill for another 15 minutes. Then line with baking paper and fill with pastry weights or rice/beans, blind bake for 10 minutes at 180°C before removing the weights and cook for a further 5 minutes. To make the filling, first cook the pumpkin. To do this I chop the pumpkin into 4 pieces, scoop out the seeds and then place on a baking tray, cover with foil and bake until the pumpkin is soft (approximately 1 hour). Allow the pumpkin to cool then scoop out all the flesh and set aside.
Melt the butter in a large fry pan and add the leeks and garlic, cook on a low heat for 5 minutes until the leeks have softened. Add the wine and reduce for 3-4 minutes until all the liquid has evaporated.
Place the cooked leeks, pumpkin, cream, eggs, thyme and parsley in the food processor and process till smooth. Stir in the cheeses and season. Pour the pumpkin mix into the tart shell. Bake for 40 minutes at 180°C until firm and golden.
This is just one of the delicious recipes from Nourish – the Cookbook Get your copy for just $29.99 including postage at www.nourishmagazine.co.nz/ shop page 13 www.nourishmagazine.co.nz
Local art scene
Looking for a unique piece of art or that special gift?
Flax on Bureta Road is the place to go. Sharon, a talented artist herself, stocks a wonderful range of New Zealand made art and giftware. Interesting, unique and affordable!
80 Bureta Road, Tauranga. Phone 07 570 2662 Open Monday to Friday 10am-5pm, Saturday 10am-2pm
Helen Chapman Photography Newborn babies grow so quickly, make sure you capture those special features by booking a newborn photo shoot with Helen Chapman ($150.00 including 15 great images). www.helenchapmanphotography.co.nz Phone 027 552 3330
The National Jazz Festival The 52nd National Jazz Festival will have over 6000 people’s feet tapping again this Easter. The longest running festival of its kind in the Southern Hemisphere, the National Jazz Festival has it all, from the big names to emerging talent, ticketed shows to free events on the waterfront. www.jazz.org.co.nz Tickets available from www.ticketek.co.nz
The Incubator – Growing Art and Culture www.pushingupppixels.co.nz
Calling for expressions of interest from artists of any genre looking for an affordable studio within a unique building in The Village. Join this creative environment offering private spaces, group facilities and communal work areas. For more information email mail@simoneanderson.co.nz or call 07 543 2282
page 14 www.nourishmagazine.co.nz
T HAM E S
T
he gateway to the Coromandel, Thames is a town with a golden past and as we discovered, a rosy future. We spent some time discovering a vibrant and innovative community with plenty to see, do and of course eat. The main street of Thames has seen a resurgence in the last few years and Pollen Street is now probably not only the longest, at one mile long, but one of the most tenanted main streets in New Zealand.
BR EW
I
n a majestic building that encapsulates Thames’s rich history is the Brian Boru Hotel. Once
famous for murder mystery weekends that people would travel from all over New Zealand to be a part of, the hotel rooms have now sadly been turned into offices. What is left is a wonderful bar/ cafe that focuses on great coffee, tea, beer and wine; hence the name Brew. Owner Sam Lamb, a wine maker from Martinborough and the reason behind the great wine list, was lured to Thames by her late partner, local personality Bruce Oliver. Bruce was the reason Sam moved to Thames but she is now a proud member of the community revelling in everything the town has to offer. “It’s like a little seaside town that’s still affordable and so close to everywhere,” says Sam who is a big proponent of supporting local producers. Partner Bruce was also the driving force behind the formation of Boiler House page 16 www.nourishmagazine.co.nz
Brewery. During the gold rush Thames had at least four breweries and 112 licensed hotels and was the birthplace of brewing giants Lion. Boiler House Brewery have plans to bring the brewing of beer back to Thames, and their beer, which is currently being brewed in Matangi by Head Brewer Graeme Mahy, was launched last year. While plans for the brewery in Thames are well on the way, in the meantime you can get a pint of Boiler House Beer at Brew. With the beverage side of things well taken care of you could be forgiven for thinking the food is an afterthought. Nothing could be further from the truth. Brew has a wonderful cabinet of cafe styled food along with an extensive menu and Kiwi inspired tapas at night. All the food is lovingly made on site with ingredients sourced locally wherever possible.
As you continue up Pollen Street you arrive in what is called Grahamstown. Here the wonderful old-fashioned shops and buildings harking back to the gold rush days are everywhere. If history is your thing there are many museums to visit where you’ll learn about the fascinating history of the area and mining back in the day.
TH E DE POT
A
recent development in Grahamstown is the Depot. This beautiful development,
which would fit seamlessly in any big city, is the vision of Trish and Dave Malachy. Twelve months fighting red tape and meticulously renovating the nearly 90-year-old building has resulted in a beautiful multipurpose space. Three and a half tonnes of food grade baking soda was used to strip the beautiful brick of the decades of accumulated paint. Huge steel beams were added to earthquake proof the building and then the space was divided into different tenancies.
At the front of The Depot is Cafe Melbourne, but delve further inside and you will discover a stunning communal courtyard and walkway with smaller retail spaces. Trish’s idea was to create flexible spaces for small local businesses to flourish while also creating a wonderful community. “It’s great to see people enjoying the space,” says Trish who is also kept busy running Bite Deli, one of the spaces within The Depot. Bursting with gourmet goodies, including gorgeous French patisseries, freshly baked breads, an array of cheese, deli goods and more, Bite is worth a thorough peruse and a must stop to pick up provisions if you are heading up the Coromandel Peninsula on holiday. Oh and did I mention the wonderful wine selection? Also in the complex is local artist Wayne Robertson. Former Kiwi international turned artist, Wayne recently moved to Matatoki just on the outskirts of Thames. His vibrant paintings as well as some other local artists’ works are on display
and for sale in The Artists Gallery. Another recent arrival in the area is John and Morag Stanbrook, the Mustard Makers, who moved to Thames from Puhoi last year. John says they made the move to live in a cottage by the sea and to enjoy a slower pace of life. Mustard Makers have been around for 10 years now. It was a business that grew from the couple selling plants and then homemade jams at their gate in Puhoi to a very successful label that is available nationwide as well as exported to Asia and Australia.
John says the move to Thames coincides with the plan to scale back the business to their core which is mustards. Everything is made on site in the commercial kitchen behind their storefront in The Depot. While you can buy their mustards at New World, Nosh and other good food stores, nothing beats being able to talk to the guy who makes it.
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229c State Highway 2, Bethlehem, Tauranga | Phone: 07 576 9442 | Mon – Fri 9am-5.30pm, Sat 9am-1pm www.bethlehemhealth.co.nz page 17 www.nourishmagazine.co.nz
THE CHEESE BARN
H
eading out of town on the road to Paeroa you will pass through the little settlement
of Matatoki. Here, tucked away down a lane off the main road is The Cheese Barn. A perfect place to stop for a bite to eat and to pick up some provisions. The Cheese Barn also has plenty to keep the young and old entertained with their menagerie of farm animals, from alpacas to baby rabbits.
Cathy and Kelvin Haigh have been making cheese here for over 18 years. All their cheeses are made from organic milk from just up the road in Kerapahe. Cathy says the milk comes from a heard of Eshire cows who produce “a rich creamy milk which is great for cheese making”. The Cheese Barn’s range includes traditional Gouda style cheeses as well as the likes of blue and Brie cheeses along with low fat quark, silky mascarpone, organic butter and low lactose yoghurt. Their own cottage cheese is another product soon to be launched which Cathy says “will be a great hit as there are no other organic ones available”. Cottage cheese is a wonderful product to have on hand as it is low fat but high in protein.
It makes a great spread, dip or added to lasagnes and so on.
When you fall in love with The Cheese Barn’s handmade organic range you don’t have to visit Matatoki to resupply as they supply most good organic shops in the North Island. Or if you are keen to learn how to make cheese The Cheese Barn is now holding regular classes with the help of Katherine Mowbray, author of Cutting the Curd.
PIAKO PETE’S
N
o trip to the seaside is complete without some fresh fish, and the quintessential fish from the Firth of Thames is flounder. Pete Thorburn, aka Piako Pete,
fishes nearly every day, the catch is then sold with the help of his wife, Gail, from their shop in front of their home in Pipiroa. Gail says when they first started they would travel to farmers’ Markets all around the area but now they sell the entire catch through the shop and by supplying local cafes and restaurants. Their flounder is the signature dish at Rapaura Watergardens Cafe on the Thames coast as well as at the newly opened Bugger Cafe just around the corner from them. You can buy them the old fashioned way—whole, or for those with an aversion to bones, as gorgeous little fillets.
While flounder is their main catch the big catch of snapper, kahawai and mullet are smoked the traditional way with salt and manuka smoke for three to four hours. Gail gave me some smoked roe which I mixed with some Cheese Barn mascarpone, a few herbs and a little lemon juice for a delicious dip.
page 18 www.nourishmagazine.co.nz
THINGS TO DO IN THAMES
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mmerse yourself in the rich history at one of the many museums, from the School of Mines to the Pumphouse and Stamper Battery or the Thames Historical Museum.
BUGGER! Just around the corner from Piako Pete’s is the newly opened Bugger Cafe, owned by Glenda and John Gourley. The couple and their team spent a frantic month before Christmas giving what was quite a rundown cafe a makeover in time to open for the peak season. Bugger is just what you need when you have been travelling; a cafe with food to please the whole troop, good coffee and a chance for some light relief. Glenda says Bugger is all about seeing the lighter side of life and the space is filled with many “bugger” moments that are sure to put a smile on your face.
TAKE A TRAIN RIDE. The Grahamstown little train runs along the waterfront every Sunday and Public Holidays (weather permitting) from 11am to 3pm.
SHOP LOCAL – The Thames Market is on every Saturday from 9am to 12noon on the Grahamstown end of Pollen Street. KAUAERANGA VALLEY – Tramp, camp, climb, abseil, swim... you can do it all in the beautiful Kauaeranga Valley. THE DEPOT 715 Pollen Street, Thames www.bitedeli.co.nz BREW Corner Pollen and Richmond Streets, Thames Phone 07 868 5558
THE CHEESE BARN Corner State Highway 26 and Wainui Road, Matatoki, Thames www.thecheesebarn.co.nz
PIAKO PETE’S 41 Buchanan Road Pipiroa Ngatea BUGGER CAFE State Highway 25, Pipiroa www.buggercafe.co.nz
Have you discovered Tauranga’s best kept secret?
Come in and see for yourself why people love our store and keep coming back! 80 Bureta Road, Otumoetai, Tauranga + 07 570 2662 + www.facebook.com/flaxgallery page 19 www.nourishmagazine.co.nz
TO BLEND OR JUICE:
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n my earlier years as I was studying nutrition I went down a road that all practitioners in my field do: juicing. And like any good practitioner I give everything a thorough go myself before subjecting patients to any dietary change. Over the years I’ve tried every conceivable diet regime in creation; however, juicing was something that I continued to do for nearly a decade. I have owned a juicer for over 15 years; however, nowadays it sits in my kitchen cupboard gathering dust and is only ever used on occasion for juicing wheatgrass. Taking pride of place in my kitchen is my fabulous Optimum Blender, it is one appliance our whole family uses several times a day and would never be without. We take it on holiday with us and a day wouldn’t go by without its creations passing our lips. As a Whole Foods & Weight Loss Coach it is an essential piece of kitchen equipment in any healthy home and I encourage everyone to transform their lives with blending! But not all blenders are created equal, so do buy the best you can afford if you want to ensure maximum nutrients and palatable smoothies! (See the Healthy Kitchen website for product review and comparison.)
So why has blending taken over juicing? Juicing is a process whereby the water along with nutrients and enzymes are separated from the fibre of a plant. Without the fibre your system can quickly absorb nutrients, utilising minimal digestive energy and you can pack more nutrients into a glass of juice than you can a smoothie. Juicing is especially beneficial to people with digestive complaints that may not tolerate fibre. If the digestive system is compromised, juicing can be a very beneficial way to obtain and absorb fresh plant based nutrients. In the case of chronic diseases, such as cancer, juicing can provide therapeutic levels of whole natural phytochemicals that may help the body heal. So why then is blending taking over?
Green Smoothie Rules: 1 The rule of thumb is to have 60% fruit and 40% greens (volume), but I would first introduce children to a smoothie with 80% fruit and 20% greens and start with mild greens like spinach. Ensure the first green smoothie they taste is sweet or they will be unlikely to ever take to them! Depending on your body type less fruit and more greens may suit your system better. 2 Try not to have the same green several days in a row. 3 Use only fresh organic ingredients. 4 Always drink with plenty of fresh water, especially when you first start drinking green smoothies! You will detox. 5 For therapeutic benefits each adult should aim to drink 1000mls a day and children should aim to drink 250-500mls. 6 START SLOWLY—if you aren’t used to having a very clean diet starting slowly is very important. Start with a ¼ to ½ a glass per day.
The short answer is sugar and how fast that sugar is absorbed by the body. When we remove fibre we speed up the rate of absorption and this can bring about some unwanted side effects, such as mood swings, energy loss, memory problems, hormonal imbalances and insulin problems. If you suffer from diabetes or metabolic syndrome with insulin resistance it is best to avoid juices that do not contain their natural fibre and certainly only stick to smoothies that are low in sugars, such as green smoothies and nut milk-based smoothies, or add a little flaxseed or coconut oil to these as this will help lower the rise in blood sugar levels. Blending is the art of throwing nuts, seeds, superfoods, fruits, vegetables and/or leafy greens into a blender along with water and whizzing them into a delicious smoothie. The benefits are that we consume the whole plant, including the fibre. Blending also breaks apart the fibre which leaves the nutrients easily absorbable in the body and because the fibre slows digestion, you get a much more even, slower release of energy and nutrients from a smoothie than you do juice. Smoothies are also generally much quicker to prepare and clean up than juicers, making it very easy to prepare a one minute breakfast meal when you are on the go. Blenders also make excellent quick and easy desserts such as fresh fruit sorbets.
Deborah Murtagh is an inspirational Whole Foods & Weight Loss Coach and creator of Healthy Kitchen’s Online School, featuring over 100 instructional videos, recipes and seven e-books. Visit www.healthykitchen.co.nz
page 20 www.nourishmagazine.co.nz
Avocado & Lime Cream
Grannie’s Secret
This thick and creamy smoothie melts in the mouth then follows with the zingyness of the limes leaving the palate refreshed.
This is fresh and crisp with a hint of cinnamon which warms the belly on a cold autumn morning.
juice of one lime, or more to taste 1 tbsp honey 1 medium avocado 1 cup Greek yoghurt small handful of crispy walnuts
1 banana seeds from half vanilla pod, or a few drops of pure vanilla extract, optional milk of choice, optional
Place the lime juice in the bottom of the blender, then add the yoghurt and honey, walnuts, banana, avocado and vanilla. Blend on high for 60 seconds or until smooth and creamy.
For a thinner consistency, blend in some milk of your choice. Serve immediately.
!
Walnuts are good for your brain! They even look like little brains, don’t they? This smoothie is ideal for breakfast. It contains a good balance of fats, protein and carbohydrate. It is naturally low glycemic and fabulous for the heart and for pregnancy.
1 large organic Granny Smith apple 1 medium banana 1 large handful of winter spinach, about 500 grams
good pinch of cinnamon 500mls water
Place the water, apple, banana and cinnamon in the bottom of the blender. Top with the spinach.
Blend on high for 60 seconds or until smooth and creamy. Variation: Add a peeled lime for a real body alkaliser!
! Cinnamon is extremely good for weight loss, it helps lower cholesterol and helps to regulate blood sugar levels. Copenhagen University did a study which demonstrated that just ½ a teaspoon of ground cinnamon a day with 1 tablespoon of honey once a day, offered significant relief for arthritis patients.
Impeccable Taste. Completely Yours.
Let us turn your next event into an extraordinary occasion! Contact us today to discuss your catering requirements Call 07 571 8068 | Email info@classiccuisine.co.nz Check our website www.classiccuisine.co.nz
page 21 www.nourishmagazine.co.nz
Awaken the senses
Tea has always been a big part of Shai Nair’s life. Her forefathers were tea planters in India, and as a teenager she boarded at a school surrounded by tea plantations.
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ith a career in hospitality management, Shai has lived and worked around the world, from Paris and Vienna to Geneva and Singapore. But when a Waikato lad stole her heart she found herself living in Hamilton with a young family and it seemed the perfect opportunity to pursue her passion for tea. Shai has spent several years building her knowledge of tea. A certificate in tea from the US Tea Institute was completed first, followed by tea sommelier training in Sri Lanka. Shai’s background in the hospitality industry makes her particularly interested in matching food with teas as you would wine.
The analogy with wine doesn’t stop there. Bolu teas are all from the Darjeeling region in India. Considered the Champagne of teas, Darjeeling, like Champagne in France, is trademarked with a limited number of tea merchants actually legally registered to use the name page 22 www.nourishmagazine.co.nz
Darjeeling. The continued misuse of the label Darjeeling is a huge problem. Each year it is estimated that four times the amount of tea produced in Darjeeling is labelled and marketed as Darjeeling.
Bolu Darjeeling teas are all single estate teas, each harvested from one particular estate from one particular season. Just as different vineyards, depending on their soil and sunshine hours, produce different flavours from the same grape variety, so too is the case with teas. The time of year the tea is picked also plays a part in the final taste of each tea.
First flush teas are harvested in midMarch following spring rains, and are very light in colour, aroma and astringency. Second flush teas, harvested in June, result in amber, full bodied, muscatel-flavoured teas. Teas from the autumnal flush are harvested in the autumn after the rainy season, and are somewhat less delicate with a fuller body and darker colour.
Tips to help make the perfect cuppa
• Use fresh cold water (not distilled) and bring to the boil, then cool for 2–3 minutes—the water should be 82°C–85°C. • Check to see ideal steep time for your choice of tea.
Each season’s samples of the teas are sent to Shai so she can test them. Brewing them with local water is key as this is what her customers will be using. This is so crucial, when Shai visits the plantations in India she packs bottles of Hamilton tap water in order to taste the teas the way they will taste back home. Visiting the plantation often is yet another way Shai ensures Bolu teas are true to what she set out to achieve. Bolu teas are predominantly from biodynamic plantations as well as being fair-trade. Being stamped fair-trade is one thing, but Shai insists on finding out for herself the conditions for the workers, wanting to know how they are treated, if they have pension schemes and if there are schools for their children.
The welfare and future of the people who produce the tea is paramount, but this also results in a superior product. Workers are paid by the weight of their pick, so poorer workers are more concerned with filling their bags than they are on quality.
Shai says, “Purchasing directly from the tea gardens and sampling it throughout every tea season means we can be sure Bolu teas are amongst the best in the world.”
As a proponent of drinking tea, Shai is quick to point out “tea is not a tonic”. It won’t make you lose weight or cure heart disease, instead Shai believes the art of making a cup of tea is an opportunity for us to unwind and take time out in our now hectic lives. “Tea is more than just a beverage. It’s a spiritual awakening of the senses,” says Shai who is determined to introduce great tea to New Zealanders. The definition of tea is two leaves and a bud from the Camellia sinensis bush. From this, depending on how the picked leaves are dried and cured, you get white, green, oolong and black tea. www.bolutea.co.nz
• Taste your tea after it has steeped for a couple of minutes. Keep tasting until desired flavour. Taste is much more important than colour. • When desired flavour has been achieved, pour off all liquid to prevent over steeping.
To the delight of Kitchen Aid devotees and tea lovers everywhere the Kitchen Aid Artisan Kettle is now available in NZ. This wonderful kettle features six programmed settings to heat water to the correct temperature for different tea types, guaranteeing the perfect cuppa every time. Plus it has a handy keep warm function which means water stays at your desired temperature for up to 30-minutes. www.kitchenaid.co.nz
Win one of these fabulous kettles by emailing us at info@nourishmagazine.co.nz what region of India Bolu’s tea is from. Entries close 1 May 2014.
win
AND LEARN HOW TO COOK cooking classes COME healthy meals with Karen Niven, Naturopath
FOR MORE INFORMATION
call 07 548 2878 or 0274 978 960 email karen@cookingforhealth.co.nz like facebook.com/cookingforhealthnz www.cookingforhealth.co.nz
~ HIPPOCRATES ~
page 23 www.nourishmagazine.co.nz
Are you holding yourself back? Are you stuck? Most people struggle with self-limiting beliefs and behaviours many of which aren’t obvious to an outsider, until the person expresses or is made aware of them.
I’ve found that most of the time a person’s struggles are a result of underlying beliefs about themselves and the way the world should operate. These beliefs hold them back from living the life they ideally want to live. However, once the individual is shown the beliefs they have been holding onto, this can act as a powerful release. The person rapidly gains a clearer perspective so that they are then able to deal with other issues in their life.
Personal change requires selfexamination. Most people are afraid of what they might find out about themselves and are therefore reluctant to self-enquire. However, when the individual takes steps to do this, they will find endless new possibilities opening up to them. As a consequence, they feel empowered and
in control of their personal and business life!
After years of assisting people improve their personal and business performance, I totally believe that every person is capable of far more than they generally aim for.
If you want to make some life changes, try these: • Don’t take anything personally. What others say and do is a projection of their own reality, their beliefs. When you are immune to the opinions and actions of others, you won’t be the victim of needless aggravation. • Speak with integrity. Avoid putting yourself down or gossiping about others. • Don’t make assumptions. Ask questions to be clear and express what you really want. Communicate with others clearly to avoid misunderstandings and drama. • Always try your best under any circumstances. This will avoid selfjudgment, abuse and regret.
Commit to these actions, make them a way of life and see what a difference it makes to the way you live daily. It takes courage to want to change. You can have extraordinary results in life if you choose, or you can settle for the ordinary. Life is about choices. The key is choosing wisely by understanding what it is you truly want.
The first step to self-transformation must involve a shift in your default beliefs and habits. Until you action this, nothing else you do will lead to a permanent change in your life.
Sue Kohn-Taylor
Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524 Open the door with Sue
Food with style “I can’t keep out of the kitchen,” smiles Rowan Bishop. “It’s my lifelong passion.” I’m sitting at her dining room table in her Hamilton home perched above the Waikato River and we have been nattering for over an hour about what else—food! I can’t help but wonder why we haven’t met before.
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trained secondary school teacher, Rowan has forged a successful career in food which has included writing for several newspapers, publishing cookbooks as well as a 10 year stint with her own catering company in Dunedin. “I don’t think of it as a career, but I guess it has been,” she smiles.
Growing up in Central Otago, Rowan says her mother and grandmother were a huge influence on her. Both were great gardeners and so the ethos was about fresh seasonal food. And of course nothing went to waste, with any surplus harvest always being preserved. The style of food Rowan grew up with was typical fare in New Zealand fifty years ago—very plain and meat heavy bemoans Rowan. So travelling through Europe as a young adult was a revelation. “It opened my eyes to different flavours and textures.” At the time vegetarianism was just taking off in London and Rowan distinctly remembers a great vegetarian restaurant that she says “was a revelation on how good vegetables could be”. Back in New Zealand and with a young family it was the fiscal reality of cooking for a family of six that proved a vegetable based diet offered many more advantages.
In 1987 Rowan’s first book, co authored with Sue Carruthers, Vegetarian Adventure came out. It was a cookbook that Rowan says was different to most of the vegetarian cookbooks out at the time with a focus on lighter dishes. Most vegetarian recipes simply replaced the meat component with starches resulting in quite heavy meals. Rowan says she had always preferred lighter dishes and this was part of the attraction of a vegetarian diet for her and reflected in the style of Vegetarian Adventure. Now, over 25 years on, Rowan still has people asking how they can get a copy of Vegetarian Adventure, a testament to the timelessness of the recipes and perhaps an indication that this book was a little ahead of its time.
Environmental concerns have added another dimension to Rowan’s leanings to a vegetarian diet. There is no doubt that more people enjoy a vegetarian or semi-vegetarian diet today. Rowan says, “It makes sense as you can feed more people with the resources it takes to grow vegetables than it takes to raise beef and lamb.”
Work is now underway for Rowan’s sixth cookbook, due out later this year. Like Rowan’s own diet this book is semivegetarian with 110 recipes, fifty percent of which have options to add meat or seafood. “I describe myself as semivegetarian,” explains Rowan who rarely eats red meat but has always enjoyed fish and seafood. “I love mussels!” says Rowan. “They are cheap, nutritious and easy to cook.” Full of iron they are a perfect alternative for people who don’t eat red meat and often lack iron. Rowan’s fifth cookbook, Relish, was released late last year. “I had always wanted to write a chutney book,” smiles Rowan. Having been taught the benefits of preserving from her mother and grandmother, Rowan continued the tradition with her own family, seeing the benefits of having wonderful produce and homemade condiments throughout the year.
Rowan and her husband have continued to travel often and the flavours they have discovered are all incorporated into the recipes for chutneys, relishes and dressings Rowan makes. “You can transform a humble dish with a beautiful chutney,” enthuses Rowan who was known to pickle 100kgs of gherkins a year when her children were young. In Relish Rowan shows you can not only introduce some amazing flavours from around the world when you make beautiful tasting jams and chutneys but you can also halve the sugar your grandmother would have used. Her aim is for the produce to be the hero and believes the large amounts of sugar traditional recipes use is unnecessary. page 25 www.nourishmagazine.co.nz
Fresh, seasonal and local is key to Rowan’s cooking. If you stroll around her garden you will discover everything from persimmons, grapefruit and the newly planted pomegranate to a vegetable garden bursting with zucchini, tomatoes, tomatillo and herbs. “We don’t have much land, just an average sized section,” says Rowan, “but it is amazing what I can get off it.” Rowan believes living in the Waikato is a huge advantage as so much grows here.
Rowan’s top tips
in season * Buy local and variety of * Draw from a cuisines ndiments * Stock up on co ich add and preserves wh zz to za piz d an r flavou your meals rbs for * Bump up the he fats flavour instead of ar and sug foods * Avoid processed
Life’s-Too-Short Marmalade
Black Raspberry Vinegar
This marmalade is for those who like the best in life. It’s a little more time-consuming in terms of yield, but absolutely worth it. The secret is in the method; flavour is maximised by keeping sugar to a minimum, and no water is added—it’s just fruit flesh, zest and a minimum of sugar to preserve and enhance the flavours.
Black raspberry vinegar makes a delicious and versatile dressing or vinaigrette for salads or roast vegetables, a refreshing change from citrus-based dressings. It also complements almost anything that can be tossed into a salad, including feta, nuts, lentils and dried fruits.
Makes 3 jars 1kg thin-skinned oranges 250g limes (3–4, depending on size) 500g sugar 2 tbsp peeled & finely chopped fresh ginger (optional) Using a zester* remove the zest from all the fruit, ensuring that none of the pith is attached. Chop roughly. Alternatively, peel with a potato peeler and finely julienne the peel, then chop roughly. Transfer to a large saucepan. With a sharp knife, pare the pith from all the fruit and discard. Chop the flesh into 5mm dice, discarding any core or obvious membrane. Try not to lose any juice.
Transfer the diced fruit and juice to the saucepan with the zest, stir in the sugar and bring to simmer point. Simmer, uncovered, for 25–30 minutes, stirring regularly.
Test by placing half a teaspoon of the marmalade on a saucer to cool, then nudging with a finger. If the surface ripples, it is ready to pour into hot, sterilised jars. Seal with sterilised metal screwon lids. * A zester has a truncated ‘blade’ with 6 small holes.
Use all oranges for this marmalade if you prefer, or experiment with a combination of citrus.
* Makes 4 cups 1kg frozen (or fresh) raspberries 2 cups apple cider vinegar* ½ cup balsamic vinegar 1 cup sugar Thaw the raspberries (if using frozen) in a wide-mouthed ceramic or glass jar. Mash lightly. Bring the vinegars to simmer point with the sugar, stirring occasionally to ensure the sugar is completely dissolved. Cool before adding to the crushed fruit. Cover tightly and store in a cool, dark place for at least 1 and up to 2 weeks. There should be no need to refrigerate unless the weather is very hot. Stir every 2–3 days. Strain through muslin, preferably, and discard the fruit pulp. Bring the strained liquid to simmer point and simmer on low for 7–10 minutes. Store in sterilised bottles capped with sterilised caps or corks. Refrigerate any unused bottles after two months or earlier if the weather is hot, just to be sure. * White or red wine vinegar may be used, although apple cider vinegar is preferable. Use either frozen or fresh raspberries.
page 26 www.nourishmagazine.co.nz
Cafe & Store
Kaimai Cheese Scones INGREDIENTS
Pear, Ginger & Walnut Ch utney This different but delightful chutney has a lovely flavour/texture balance. * Makes 5–6 jars 2kg firm but ripe pears 3 tbsp oil 2 tsp black mustard seeds 2 medium-sized onions, peeled & diced 1 tbsp peeled & minced fresh ginger 2 tsp crushed fenugreek seeds ¾–1 tsp chilli powder 1 tbsp turmeric 3 star anise
140g dried cranberries 140g finely sliced crystallised ginger 1 tbsp salt 1 tsp coarsely ground black pepper 1 x 10cm cinnamon stick 3 cups cider vinegar 2½ cups sugar 1½ cups roughly chopped walnuts
Peel and core the pears, cut into 1.5cm dice and set aside.
Heat the oil in a large, heavy-based saucepan over a medium heat. Sauté the mustard seeds until they begin to pop. Turn the heat down, stir in the onions and fresh ginger and sauté until softened. Add the fenugreek seeds, chilli powder, turmeric and star anise and sauté until fragrant.
Stir in the prepared pears, cranberries, crystallised ginger, salt, pepper, cinnamon stick, vinegar and sugar. Simmer for about 45 minutes or until the chutney is thickened to the consistency you want. Discard the cinnamon stick and star anise. Stir in the walnuts and simmer 5 minutes more. Pour into hot, sterilised jars and screw on hot, sterilised metal lids.
win
Win a copy of Relish by Rowan Bishop by signing up to our Meatless Monday newsletter at www.nourishmagazine.co.nz/newsletter
Photographs Carolyn Robertson and extracts from Rowan Bishop with Relish (Bateman, 2013). page 27 www.nourishmagazine.co.nz
9 cups self raising flour 3¾ cups milk 225g butter (at room temperature)
pinch of salt 6 cups grated Kaimai Mature Cheddar cheese
DIRECTIONS
Sift flour and salt. Gently rub in butter. Add Kaimai Mature Cheddar cheese. Add milk and cut in with knife. Place scone dough on floured chopping board and make a log. Cut into 16-18 equal portions. Brush tops with milk and sprinkle with cheese. Bake for 15-20 minutes at 180°C. ADDITIONAL TIPS
Try adding fresh herbs or Kaimai Washed Rouge cheese. These can be frozen and thawed out quickly in the oven (cover with foil). Great as a base for eggs benedict.
Come and enjoy a celebration of cheese at Kaimai Cheese Café 2 HAWES ST, WAHAROA, MATAMATA
phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany
Eating
seasonally The Nourish team are big fans of Emma Galloway, having followed her blog, My Darling Lemon Thyme, for some time; so we were thrilled to get our hands on her book. You may have also seen Emma’s gorgeous cover shot for our summer edition.
E
mma Galloway admits her childhood was like a fairytale. “Eating seasonally was a way of life, not just a catch phrase.” Emma describes growing up in Raglan where the drinking water was collected from the rain, the fruit and veg were home grown and it was all prepared, including homemade cheese, by the family. Bear in mind this was the eighties when microwaves and processed food were the next big thing, so Emma’s family were bucking the trend.
Emma was dismayed at what was on offer for people with allergies, concerned that “every product on the market and every recipe I came across was a poor substitute nutritionally for what we had previously been eating and most tasted about as good as cardboard”. So Emma stuck to what she knew and reverted to a whole food diet creating everything from scratch.
A trained chef, Emma started her successful blog My Darling Lemon Thyme chronicling the recipes she was developing as she grappled with the challenge of cooking for her young family when she discovered they all did better on a gluten and dairy free diet.
Emma’s philosophy is that natural, whole food should also be flavoursome, fun and easy to prepare.
As vegetarians Emma says, “I don’t remember feeling that we were missing out by not eating meat, undoubtedly because of the love and care my mother put into preparing our amazing meals.” And this is something Emma strives to continue with her own family.
© My Darling Lemon Thyme By Emma Galloway Published by HarperCollins NZ
page 28 www.nourishmagazine.co.nz
The delicious creations Emma posts on her blog are accompanied by gorgeous photography, so it is not a surprise that her first book is completely stunning. The recipes are all gluten free and vegetarian, but Emma says they are not just for those with allergies. Emma says, “They are for everyone who wants to enjoy a better life and celebrate nutritious, wholesome, real cooking.”
raspberry, dark chocolate + pistachio brownies Makes 12 lentil spaghetti Serves 3–4
Whenever I make my tomato + basil sauce in late summer/early autumn, I make it in bulk and stir cooked lentils into half the batch before freezing in dinner-sized portions. And, if you forget to defrost (as I so often do), you can put in a saucepan still frozen, add a touch of water, cover the pan and heat it up gently. This is the simplest version of my lentil spaghetti, but I often sauté onion and garlic with any other vegetables that are hanging around and stir that through the sauce as well.
¼ cup (50g) puy-style lentils, rinsed 1 tablespoon finely chopped thyme 2 teaspoons dried oregano 1 tablespoon capers, roughly chopped 12 kalamata olives, pitted + roughly chopped 1 quantity tomato + basil sauce or 2 cups of your favourite pasta sauce
Pinch of dried chilli flakes, optional 250g packet gluten-free spaghetti (I use San Remo) Extra virgin olive oil, to drizzle Basil or flat-leaf parsley roughly torn, to serve
Place lentils, thyme and oregano in a saucepan, cover with plenty of cold water and bring to the boil. Reduce heat to a simmer and cook for 20–25 minutes until tender. Drain off excess water. Put capers, olives, sauce, drained lentils and chilli flakes in a saucepan and simmer for 5–8 minutes until warmed through. Meanwhile, bring a large saucepan of salted water to the boil and cook spaghetti for 8–10 minutes until cooked through but still firm to the bite. Drain and drizzle generously with extra virgin olive oil. Serve with sauce and a scattering of herbs.
This is intense chocolate brownie at its best. I love the raspberry and pistachios, but there are a million different ways you could take this recipe . . . omit the berries and pistachios, add a touch of cayenne pepper and fold in some lightly toasted chopped almonds. Or keep it humble by just adding the roughly chopped chocolate. Do you want to know the coolest thing about this recipe? I mix the whole lot in the pan I’ve used to melt the chocolate and oil – this is the fastest clean-up ever. ¾ cup (185ml) olive oil (use a mild-tasting one here) 200g dark chocolate, chopped + ⅓ cup (50g) chopped, extra 1 cup (200g) unrefined raw sugar ¼ teaspoon fine sea salt 1 teaspoon vanilla extract 3 large free-range eggs
1 cup (110g) ground almonds ⅔ cup (90g) fine brown rice flour ⅓ cup (40g) cocoa powder ½ teaspoon gluten-free baking powder 1 cup (125g) raspberries, fresh or frozen ⅓ cup (45g) pistachio nuts, roughly chopped
Preheat oven to 180°C (350°F). Grease and line a 28x18cm slice tin and line with baking paper, extending up and over the side by 2cm.
Place oil, 200g chocolate, sugar and salt in a pan and heat gently, stirring continuously until smooth and melted (it is ok to have some undissolved sugar grains). Remove from heat, add vanilla and set aside for 5 minutes to cool slightly. Whisk eggs into mixture one at a time (I just do this in the pan), beating well after each addition. Add ground almonds and sift in brown rice flour, cocoa and baking powder. Mix to combine, then stir in half of the raspberries (if using frozen, don’t defrost first), half the extra chocolate and half the pistachio nuts.
Transfer to slice tin, smoothing top with the back of a spoon. Scatter with remaining raspberries, chocolate and pistachios, pressing the berries into the mixture gently. Bake for 50–55 minutes or until a skewer inserted into the centre comes out mostly clean with just a few damp crumbs clinging to it. Remove from the oven and cool in the tin before slicing. Will keep, airtight, at room temperature for 2–3 days or store in the fridge for up to 1 week if you prefer a more fudge-like brownie (as I do).
page 29 www.nourishmagazine.co.nz
Markets EVENTS Excelso Basic Barista Classes Basic barista training class takes you through the steps to making a great cup of coffee. Classes are two hours and one-onone or you could do a class with a friend/ partner/spouse. www.excelso.co.nz $120.00pp
The National Jazz Festival Over Easter (17–21 April) the 52nd National Jazz festival offers ticketed concerts, a Downtown Carnival that runs for two days on the beautiful Tauranga waterfront and boasts five stages of free music and a slice of New Orleans at our family-friendly Jazz Village.
For information visit www.jazz.org.co.nz Tickets available from www.ticketek.co.nz / 0800 842 538 or Baycourt Box Office 07 577 7188
Tauranga Farmers’ Market
Every Saturday 8am-12pm
Tauranga Primary School, 5th Avenue, Tauranga
Mount Main Street Farmer Market Every Sunday 9am-1pm
Phoenix Car Park 137 Maunganui Road, Mount Maunganui
Little Big Markets
First Saturday of the month 9am-2pm 1 Matai Street, Mount Maunganui
Cooking for Health Learn how to cook gluten, yeast, sugar and dairy free food that helps heal your gut. See www.cookingforhealth.co.nz for more information or email karen@cookingforhealth.co.nz
Cheese Making Classes Katherine Mowbray author of Cutting the Curd is hosting monthly cheese making classes at the Cheese Barn. Call or email Cathy for more information on 07 868 1284 cathy.haigh@yahoo.co.nz $55.00 per person.
Seriously Good Food Show Let’s go shopping Got your shop on? Imagine being shown around the designer shops with someone who knows where the best shops and the bargains are to be had. Pauline offers fully escorted shopping tours to Los Angeles, California.
Visit their website www.letsgoshoppingtours.com for dates. Or get a group of friends together and call Pauline 021 190 0226 and she can tailor a tour to your needs.
This is a great excuse for a day trip over the Kaimais. The ASB Baypark Arena will come alive again with amazing sights, smells and tastes for the second Seriously Good Food Show, which show organisers say will be bigger and better than last year. Saturday 28 – Sunday 29 June ASB Baypark Arena, Mount Maunganui Tickets $10.00
page 30 www.nourishmagazine.co.nz
Katikati Plant and Produce Market Every Friday 4:30-6pm
A&P Showgrounds, SH2, Katikati
Rotorua Night Market
Every Thursday night 5-8pm Tutanekai Street, Rotorua
Riverside Market
Every Saturday 10am-1pm
Riverside Park Reserve, Redoubt Street, Taupo
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