Issue no. 8, Spring 2012
Nourish celebrates our 2nd birthday Eggcellent recipes Meet the Gluten Free Chef
What a Waste – discover how to reduce your food waste We go Free Range
Discover Rotorua
www.nourishmagazine.co.nz
Fresh local flavour BAY OF PLENTY, NZ
Intro Issue 8
Welcome
Two years ago we launched Nourish Magazine. With the lofty ambition of celebrating fresh local flavour we, some would say, naively jumped straight in with very little knowledge or experience in the publishing world. What we lacked in publishing experience we more than made up with in enthusiasm for the region and all we produce. With a background in food and hospitality the goal was and still is to encourage more people to cook from real ingredients and highlight the amazing local producers.
Two years have flown by and with each edition I believe we get bigger and better. This is thanks to the huge support Nourish has received from both our readers and local businesses and I would like to take this opportunity to thank you all for this. It wouldn’t be a birthday without presents and on page 21 we have some great prizes to give away. If you are a Nourish subscriber you are already in the draw.
Also in this edition we tackle two modern day food issues; food waste on page 14 and free range farming on page 5. These are both huge topics and one we would love to hear your thoughts on. Happy reading Vicki
Vicki Ravlich-Horan
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Congratulations!
Clare Mansfield who won our Equagold draw from our winter edition and Jane Walters is our lucky subscriber who won the amazing Breville Whiz Pro.
Editor – Vicki Ravlich-Horan Designer – Carol Oldfield (Print House) Proof Reader – Nikki Crutchley Contributors – Allison Pirrie-Mawer, Jimmy Boswell, Heather Carson, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover - Shona Dey Advertising Enquiries BOP Region: salesbop@nourishmagazine.co.nz
07 8493202
Waikato & National Sales: Vicki Ravlich-Horan vicki@nourishmagazine.co.nz
0210651537
Feedback – info@nourishmagazine.co.nz Subscriptions – www.nourishmagazine.co.nz/subscribe $25 for a year (4 issues)
Subscribe to Nourish and get a bag of Excelso Coffee and a Be Fresh Sachet for FREE. www.nourishmagazine.co.nz/subscribe
Contents
2 3 4 5 7 10 11 12 14 16 17 18 21 22 23
Welcome
Issue no.
BOP news
Market page
Eggcell
ent recip
Salads
Waste feature
Gluten Free feature Book reviews Rotorua
Birthday Giveaways Ebony feature Directory
Nour celebr ish our 2n at d birth es day What a Waste – r how to your foo reduce d waste
discove
Discov er Rotor
We Free Ra go nge
ua
Egg recipes Garden column
2012
es
Meet th Gluten e Free Chef
Free Range Breakfree
9, Spring
www.nou
rishmag azine.co .nz
Fresh lo ca
l flavou
WAIKATO r , NZ
Cover shot by Shona Dey www.shonadey.co.nz
ISH NEWS NOUR
Farmers market personality and selfconfessed locavore, Kathrin Chappell, from Lavish foods recently opened a shop on Fifteenth Ave, Tauranga. This is a great place to grab a beautiful Excelso coffee and homemade food or perhaps an easy, nutritious meal predominantly made from local produce and gluten free.
The Quarry in Te Puna has also changed hands and is now Nourish Café. Now you’ll have to agree it’s a great name but there is no connection with Nourish Magazine.
Greerton Villages Cherry Blossom Festival is on Saturday the 29th September from 10.30am. Now in its second year the festival has something for everyone with carnival rides, entertainment and fashion parades. Greerton Village Mainstreet manager Victoria Thomas says “it’s a family fun day with heaps of free entertainment and the blossoms are gob smackingly stunning!” Sounds like the perfect way to herald in spring.
Kathrin sources much of her ingredients from the Tauranga Farmers’ market. At the farmers market you will find Pahoia Fresh Produce and Franks Sausages who both won their categories at this years Farmers Markets Awards.
Organic shoppers rejoice, Good Earth organic shop on Merivale Rd, Tauranga has new owners, so pop in and say hi to see what they have planned.
CONTRIBUTORS Angela Keoghan Angela Keoghan is an illustrator and photographer who calls the beautiful Waikato home. Together with her husband Jayden - long time coffee-lover and event manager - they operate ‘The Picture Garden’, a company specialising in illustration and photography both locally and internationally. With most of 2011 spent travelling and working in Hong Kong, they have now happily settled into rural life in the Waikato, enjoying the views of daffodils in the fields nearby. Website: www.thepicturegarden.co.nz
Claudia Aalderink Born and raised in Holland Claudia fell in love with New Zealand after her first visit in 1999. In 2005, along with her husband Harald and daughter Isa, Claudia settled in New Zealand permanently and the family currently enjoys a rural lifestyle with views of Taupiri Mountain along with 4 cats and a chocolate Labrador named Elvis! Claudia says, “a lifelong passion for photography brought me to a new stage in life and in 2009 I enrolled at Wintec for a Bachelor of Media Arts, majoring in Photography.” With her degree complete Claudia now plans to go back to Wintec to get an Honours degree in Photography and establish herself as an artist. Claudia is a vegetarian with a love for interior design, op shops, books and cooking, who now works as a freelance photographer as well as on several art projects and installations.
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Rotorua Night Market
E
very Thursday night from 5pm the heart of Tutanekai Street, between Haupapa and Pukuatua Streets, is closed off to traffic and a lively market appears. Fresh seasonal fare, artisan bread, cheese, cakes and wine are available along with an array of flavours from around the world; you can eat, smell and enjoy while soaking up the sounds of this wonderful market.
Market What’s on Soundshell Market Rotorua Sunday mornings, 9am-3pm Soundshell and Village Green, Memorial Drive, Rotorua
Mount Main Street Farmers’ Market Every Sunday 9am-1pm
Mount Kids’ Market Last Sunday of each month 9am-11.30am
Every Saturday from 8am12pm Tauranga Primary School, 5th Avenue
The Sunday Market
Every Sunday morning from 8am - 1pm War Memorial Hall, Rex Morpeth Park, Whakatane.
Little Big Markets
First Saturday of the month, 9am-2pm 1 Matai St, Mt Maunganui
Riverside Market Saturdays 10am-1pm
Riverside Park Reserve, Redoubt St, Taupo
Katikati Plant and Produce Market Every Friday 4.30pm-6pm
A & P Showgrounds, SH2, Katikati
The Big Little Markets
1st Saturday of the month from 9am Cnr Matai and Maunganui Rd, Mt Maunganui
Arataki Community Centre, Zumbuk Way, Mt Maunganui
Bella Pane LOCAL, FRESH, SEASONAL AND GLUTEN FREE IS LAVISH FOODS MANTRA Visit Kathrin at the Tauranga or Mount Farmers Markets each weekend or at her new shop Tuesday to Friday (8:00 am to 2 pm) 34 Fifteenth Ave, Tauranga for some mouth watering food made with love.
Ph. 07 579 9863 www.marketground.co.nz/lavishfoods
Beautiful locally made artisan bread and pastries available from the selected stores, local markets and online via our facebook page.
Great tasting gluten free products are our specialty. Bellapane Quality bread and pastry www.bellapane.com ph (07)8270770 www.facebook.com/bellapane
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© LEE SNIDER | DREAMSTIME.COM
Phoenix Car Park, 137 Maunganui Rd, Mt Maunganui
Tauranga Farmers’ Market
Free Range
F
ree range, barn laid, cage free, organic... do you know what all these terms mean or are they just created to confuse us? Free range eggs demand a premium price so is a slice of the market many in the industry would like a part of or perhaps would like to keep you confused about. I am sure I am not the only one to be fooled by some clever packaging with well chosen words that allude to happy hens!
The Ministry of Primary Industry defines free range in its Welfare code for layer hens as “a system providing birds with access to an extensive outdoor area and which typically includes housing … without cages”. But what exactly is extensive? In New Zealand we also have a couple of independent assurance schemes. Organic standards (such as AsureQuality Organic and BioGro) require birds to be free-range and restrict flock size*. Farmers also have to meet a range of other animal welfare and organic production criteria. The SPCA’s Blue Tick is less demanding and allows much higher flock sizes (4000 birds per shed). It also allows beak blunting, which is done to prevent birds attacking and eating each other, problems that can emerge when the animals are stressed. Good management practices can help minimise the problems. Confusingly the SPCA has a blue tick scheme for barn laid eggs. They also refuse to accredit any company producing free range eggs and battery cage hens, claiming they undermine the free range market.
To add to the confusion some egg producers highlight accreditation from the NZFSA. But producers with more than 100 birds are required to have a risk-management programme with the NZFSA so this is like a restaurant telling you they have their food registration.
Studies suggest the nutritional content of eggs from hens that forage daily
on a grass range is superior to that of eggs produced by conventional means.
Nourish spoke to some local free range chicken farmers to hear their thoughts on the issues. While all the farmers we spoke to had differing opinions on some topics they all agreed that the welfare of their hens was the major concern. While groups like the egg industry and SPCA debate the merits of different regulations we found that many of the problems arise when flock numbers get too big, resulting in hens constantly fighting to establish a pecking order. Pauline Alexander and Tor Stenbo have had hens for many years and in fact have farmed using the battery cage, barn and free range systems. At one stage they had the second largest free range farm in New Zealand with 12 000 hens. Pauline says “you have to be very committed to it” when you are collecting 10 000 eggs by hand each and every day. Pauline concedes that the new regulations for battery cage hens is a lot better and the cage system has some merits but says “it would be the most boring existence
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in the whole wide world.” With the cage system birds are kept in a comfortable temperature with good airflow, they don’t or can’t peck each other and it’s very hygienic with no human hand touching the eggs and transferring bacteria.
Studies suggest the nutritional content of eggs from hens that forage daily on a grass range is superior to that of eggs produced by conventional means. These studies report higher levels of Omega 3 and Vitamins A and E, and lower levels of total fat, saturated fat, cholesterol, and Omega 6.**
“Probably the thing I hated the most,” Pauline says was that they had to stand on wire, something chickens are not designed to do. “I think the barn system is possibly the best,” says Pauline, “but you still get them pecking each other so smaller flocks are better.” The criteria’s and levy systems set by groups like the SPCA are out of reach for small producers but it is in small flocks that the hens are most happy and easy to manage. Pauline thinks the best thing would be for small farmers, like themselves, to have a small flock of hens and sell these direct even though this is harder to police.
** Karsten, Heather. “Pasture-ized Poultry.” Penn State Online Research,” May 2003. http://www.rps.psu. edu/0305/poultry.html
Long, C. and Newbury, U. “The Good Egg.” Mother Earth News, August/ September 2005. http:// www.motherearthnews. com/DIY/2005-08-01/ The-Good-Egg.aspx
Pauline and Tor own Pahoia Fresh Produce and have 45 free ranging hens. You can buy their eggs at the Tauranga Farmers’ Market every Saturday.
^Long, C. and Alterman, T. “Meet Real FreeRange Eggs” Mother Earth News, October/ November 2007. http:// www.motherearthnews. com/Whole-Foods-andCooking/2007-10-01/ Tests-Reveal-HealthierEggs.aspx
*(AsureQuality sets a limit of 1500 birds per barn; BioGro sets a flock size of 2000 hens.)
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page 6 www.nourishmagazine.co.nz
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feature recipes
Eggs
Using left over egg whites Macarons Pavlova Meringue Friands
Italian Meringue 4 egg whites, at room temperature 1 cup sugar 200mls water Pinch cream of tartar
Put the sugar in a small pot along with the water and bring to a simmer, when the sugar has dissolved increase the heat. Using a candy thermometer measure the temperature, when it reaches 115°C start to whisk the egg whites.
Little Lemon Meringues Dig out some gorgeous glasses and create these wonderful individual desserts. Madeira cake Base 175g butter 175g sugar (1 cup) Grated rind of a lemon 3 eggs 175g flour (1 ¼ cups) 1 teaspoon baking powder
Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage the sugar syrup should have reached 130°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled. When making meringue make sure the eggs are at room temperature and the bowl you use is immaculately clean and dry.
Cream the butter and sugar and lemon rind together until fluffy. Beat the eggs until thick and add to the butter alternately with the dry ingredients. Pour into a greased loaf tin and bake at 180°C for 35 minutes. When cool turn out of the tin and cut into 1cm thick pieces. Using your glass, cut rounds out of the slices and place these on the bottom of each glass. Spoon in your curd and then pipe the meringue on top. Just before serving use a blow torch to brown the meringue.
Lemon Curd 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 and thick.
Recipes and photography by Allison Pirrie-Mawer www.peasepudding.wordpress.com/
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Poaching the perfect egg
Spring Eggs Benedict Volare ciabatta or my favourite Five Grain, sliced and toasted Blanched asparagus poached egg Hollandaise sauce Hollandaise sauce 4 egg yolks 250g melted butter Juice of ½ a lemon Salt and pepper
Place the egg yolks in the food processor with the lemon juice and salt and pepper. With the motor running slowly pour in the hot melted butter. If you do this too fast the sauce will curdle. If you don’t have a food processor you can follow the same process using a bowl and slowly whisking in the butter. Hollandaise will solidify if refrigerated so use immediately.
Quality Food and Quality Service... It’s what we’re all about To discuss your requirements, call the Classic Cuisine Team 07 - 571 8068 or visit our website www.classiccuisine.co.nz
Poaching an egg may seem daunting but with a few basic tips everyone can master this handy skill. And remember practice makes perfect.
Using a deep fry pan filled with water add a dash of vinegar or lemon juice and bring to the boil. The acid in the vinegar helps to strengthen the albumin in the egg white making it hold together better. The fresher your egg the better results you will have. When the water comes to a boil, use a slotted spoon to swirl the water creating a whirlpool. Now drop your egg (which is at room temperature) into the whirlpool and turn the water down to a simmer. After about a minute and a half, use your slotted spoon to get your egg out of the water, drain and serve.
Classic Cuisine cater for all special occasions from ten people to hundreds, from weddings to corporate functions. Talk to us about your individual requirements. We will make your occasion truly memorable
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Cloud Cake 1 cup flour 1 ½ cups caster sugar 10 large egg whites (2 cups), room temperature 1 tablespoon warm water ½ teaspoon salt 1 ½ teaspoons cream of tartar 2 teaspoons vanilla extract 3 large egg whites 1 ¼ cups sugar 5 tablespoons cold water ¼ teaspoon cream of tartar 1 teaspoon vanilla extract Flaked coconut
Preheat the oven to 180°C. With a fine sieve, sift together flour and ¾ cup sugar 3-4 times. Beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
Pour batter into an ungreased high 8” loose bottom cake tin. Smooth the top and bang on the bench a couple of times to remove air bubbles. Bake for 35 minutes, until golden brown and springy to touch. To make the frosting: Over a very low heat combine egg whites, sugar, water, and cream of tartar in a pot and whisk. When the sugar has dissolved and mixture is foamy (about 5 minutes) remove from the heat.
Beat the mixture on high speed until glossy and voluminous, about 7 minutes, and then add the vanilla.
Using up egg yolks
Carefully run a long offset spatula or knife around the tin to release cake. Cut the cake into 3 even size layers. Place your first layer on the serving plate and cover with icing before topping with another slice of cake and repeating. When all 3 layers are complete cover the entire cake in the remaining icing and then sprinkle with flaked coconut.
Aioli Hollandaise Crème Brulee Custard Ice cream
Tips Egg whites freeze well, in fact frozen egg whites make great meringues and pavlova. Freeze them in ice cube trays so you can defrost the right amount when you need them. page 9 www.nourishmagazine.co.nz
Break Free Expeditions O
ne of the pivotal moments in my life was when I experienced a third world country first hand. I was in my late twenties and had travelled extensively so was staggered by
my naivety when I arrived in Mumbai, India. To this day the lessons I learnt remain with me and my perspective on the world was forever changed.
To see whole families living on the streets, malnourished children in rags as young as five weaving between traffic begging for lose change were all scenes I had probably seen on TV but actually witnessing them made it real. You can’t help but be left with a mixture of emotions, from guilt and pity to anger, then inevitably the feeling of being overwhelmed and helplessness sets in as you realise how big the problem is.
This is why I admire people like Diana Judge. Diana is doing something practical to help impoverished families in third world countries with Break Free Expeditions. But the great thing is, through Break Free Expeditions Diana is helping New Zealanders to see how privileged they are while giving them the ability to contribute in a meaningful way. “Some get more out of it than the families they are helping” smiles Diana when talking about the people she has taken on these working holidays. Diana established Break Free Expeditions in 2008 when she moved back to New Zealand. Prior to this Diana describes her background as “very corporate” having worked for Shell International as a global brand manager. A 10 minute conversation led to a job setting up an aid organisation called Global Tribe for Christian band, Newsboys and in just 1 year Diana helped raise 1 million US dollars in aid money. When she moved back to New Zealand, Diana continued this work through Break Free Expeditions which aims is to give people the opportunity to help break the cycle of poverty first hand by actually hammering in the nails of a new home and feeding the hungry.
The houses built take 3 days for a team of 15 to complete. Most of the people in the groups have no building experience, don’t know each other before hand and come from all different backgrounds but they all take something amazing away from the experience. Diana remembers a university student whose
prime concern before the trip was making lots of money. When he returned he changed his major to rubbish disposal hoping he could make a difference. A parent also related a story of their daughter in tears after returning from Mexico. She wanted to go back because no one cared about things like straightening their hair in Mexico!
“It’s not like going to the Gold Coast for some R&R” warns Diana. But it is rewarding and the groups do have lots of fun. There is time spent meeting the families they are helping as well as opportunities to visit local orphanages and experience some of the local culture. “We are not inventing anything new” says Diana, “rather we partner with people and organisations that are crash hot.” Break Free join forces with great aid organisations in the countries they go to, like Tear Fund, to ensure their efforts aren’t doubled up and their contribution goes to the right people.
Now living in Papamoa Diana is away almost as much as she is at home. She leads 6 public trips a year as well as private trips for school groups and businesses. Dave Rudd and his daughter Charlotte were part of a group from Otumoetai College that went to Mexico in 2011. Dave says the trip involved a lot of work and commitment from the students before they even left as they needed to raise the funds but this was part of the attraction for him.
Dave says “the experience was so rewarding both my daughter and I are heading back in 2013 with another group from Otumoetai College.” Dave believes the students gained life skills and a broader view of the world. “The same could be said about all of the adults who were part of the team” says Dave. “Basically the experience is something everyone can gain from. Realising how fortunate lives we lead and helping someone who is less fortunate puts life into perspective.” Each year the Break Free groups build houses in Mexico, Cambodia, Fiji, Uganda and Russia. If you want to find out more go to www.breakfreeexpeditions.com
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The Spring Garden
by Heather Carston of The Garden Pantry
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pring is a great time to get into the garden and prepare everything for the coming advent of summer. For most of us, spring planting doesn’t happen till Labour weekend, so that means getting the soil in premium condition is vital. Getting your compost into the ground and digging it over is a big plus, along with a bag of Blood and Bone, which helps the microbes and nutrients really get going. Next plan where your plants are going to be in your garden – and this means ensuring heavy feeders like brassicas and tomatoes do not get planted where they were in the previous two years owing to them being such heavy feeders and depleting the soil. The holistic look at gardening today also suggests that planting just a few of any type of vegetable in any one place is a good idea, particularly if interspersed with companion plants and flowers. What this does is confuse the predators of the plants on one hand
because they have to actually find what they are looking for. The third aspect is to ensure you get started early with your plants by using seed trays. While you can plant direct to soil, it does mean you will have to wait until after the soil temperature reaches at least 10C – seeds find it very difficult to germinate under that temperature and of course, most late frosts are not over till early October. Lettuces, radishes, carrots – all these can go in early as they are frost resistant, but the soil temperature is the critical thing. Plants that take the longest to grow such as tomatoes and capsicums need a head start and seed trays are great for this – especially if put into a warm place like on top of your fridge, covered in a loose film of plastic on top to keep moisture in and a good lot of paper underneath. You mist the tray morning and night to keep the soil moist and within five days you should see your babies begin to raise their heads. The trick is to let them grow until big enough to transplant to small pots, as long as you keep them sheltered and away from frosts. I generally put mine into the garden by mid October and usually at that point they are about 50 to 70cms tall.
This also raises the point that if you choose to buy frost-tender seedlings such as tomatoes and capsicums in particular that have been grown to this height from your nursery, bear in mind that most of these have not been ‘hardened off’. What this means is that in order to make the plant look as if it is close to producing, and quite often with flowers or fruit already on them, the plant has been growing in a very artificial environment of a temperature controlled greenhouse and it is very vulnerable when it meets the too-low spring temperatures. When purchased, it should be left outside for a few days during the day and brought in at night, then for the remainder of the week, left outside at night as well before you transplant it. Don’t forget if you need any questions answered, look us up on www.facebook.com/thegardenpantry - we are now the biggest Facebook page of this type in New Zealand with more than 16,500 page people in your life? Or are you struggling to let go of some past traumatic event?
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Wouldn’t it be nice to do a mental spring clean and let go of those nagging voices that constantly tell you how much your life sucks and all the reasons why it won’t change? Using some simple and effective techniques I can help you to gain clarity on the direction you want for your life, release your inner critic and formulate an action plan. pring is a time of new beginnings. We are surrounded by fresh, lush growth at every turn. We start to feel a restless urge within ourselves that we can’t quite put our finger on.
As women this is often when we embark on a good spring clean, clearing out our closets and discarding old worn out clothes or knick knacks. We begin creative projects with a burst of enthusiasm or begin a new exercise regime, only to lose the impetus after a few short days.
As men we start yearning for the great outdoors or begin clearing out our garage ready to start afresh.
Hi my name is Caitlin Grace and I am a Wellbeing Coach. I can help you do a spring clean of your life. What aspects of your life aren’t working well for you at the present moment? Are you feeling frustrated with your job? Are you lacking motivation or direction
You can change your life! You can let go of all the baggage that you have been dragging along behind you and you can achieve all the goals that you desire. I know because I have done it myself. My life has taken many twists and turns and it is through discovering the healing modalities that I use today that I found a way through it all. Having an insight into why we behave certain ways is a powerful tool to create a more fulfilling life, for ourselves and the precious people we love. Understanding ourselves, before understanding others helps us learn ways to cope with all those challenges that come along, big and small.
In my upcoming workshop “Who are you?” we will be looking at what makes you tick, how you formed our beliefs and how we can change them. Check out my website www.cgrace4wellbeing.com for more details or connect with me on Facebook https://www. facebook.com/CGrace4Wellbeing for more details.
Warm Cauliflower, Caper & Anchovy Salad 1 cauliflower divided into florets| 1 tbsp capers 2 anchovy fillets 1 clove garlic Large handful parsley juice of 1 lemon 60ml olive oil salt and pepper
Steam cauliflower for 2-3 minutes, you want it still to have a little crunchiness to it. Place all the other ingredients into a blender and whiz together to make the dressing and season to taste with black pepper and salt.
Place the cooked cauliflower onto a serving platter and drizzle with dressing. Serve immediately.
Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes
200g baby beetroot, peeled and halved 200g baby carrots, scrubbed and stalks removed 400g tinned lentils 4 sun-dried tomatoes Handful fresh parsley Handful fresh coriander 1 tsp zahtar spice 1 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper Pre heat oven to 180°C
Drain the tinned lentils, and then place in a large bowl.
Place the beetroot and carrots on a roasting tray and coat with 2 tablespoons of olive oil. Keep the beetroot and carrots separate if you don’t want the beetroot to turn the carrots pink.
Roast for 20 minutes, they’ll still be a little crunchy, and then add to the bowl of lentils. Blend together the sun-dried tomatoes, parsley, coriander, zahtar, balsamic and olive oil to make a thick dressing. Add the dressing to the bowl with the lentils and roasted vegetables and mix through.
Season with salt and pepper to taste and serve warm or chill in the fridge to serve later cold.
Mexican Slaw
This is the perfect spicy fresh coleslaw to load on top of your summer burgers, whether fish, chicken or beef. Serves 8 burgers easily
½ white cabbage (or ¼ of each red and white), outer leaves and core removed 6-8 large radishes small bunch fresh coriander, finely chopped 3 spring onions, root removed 50ml sour cream juice and zest of 1 lime 1 medium hot chilli pinch salt Slice the cabbage and radishes as thin as possible, almost paper thin! I use a mandolin. Place in a large bowl.
Finely slice the spring onions and chilli, remove chili seeds if they are too hot (they are the hottest part of the chilli). Add to the bowl with the cabbage and radishes.
Add the chopped coriander to the bowl. In a separate bowl place the sour cream, lime juice, zest and salt, mix together.
Add the sour cream dressing to the coleslaw just before serving so it doesn’t go too soft.
Vibrant Bean Salad with Cumin Seeds 300g fresh or frozen, garden peas 200g fresh or frozen broad beans 300g green beans, stalk removed large handful of parsley and fresh coriander 1 tsp cumin seeds juice of 1 lemon 3 tbsp olive oil 1 small clove garlic salt and Pepper
Defrost both the garden peas and broad beans.
Remove the outer shell of the broad beans (they can be chewy). Thoroughly drain the peas and podded broad beans then place them in a large bowl.
In a large pan of boiling water blanch the green beans for 2 minutes then drain and plunge into a bowl of ice cold water, this will stop further cooking and keep them bright green.
Drain the green beans and add to the rest of the beans and peas.
Blend together the olive oil, lemon juice, cumin seeds, coriander, parsley and garlic to make a smooth salad dressing. Mix the dressing through the beans and serve. Optional: you could serve with some crumbled feta cheese.
Recipes and photos by Allison Mawer www.gourmetgannet.co.nz & http://peasepudding.wordpress.com
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Warm Cauliflower, Caper & Anchovy Salad
Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes
Mexican Slaw
Vibrant Bean Salad with Cumin Seeds
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The figures are disturbing!
the average Nourish reader is pretty enlightened so this didn’t surprise us. But according to a 2011 Ministry of Environment study our readers are pretty representative of the norm with 63% of New Zealand households composting and 10% having a worm farm.
• Up to a third of the food produced in the world is wasted • Food waste has 10 times the environmental impact of packaging (Source – International Packaging Institute study 2005) • Half of the food thrown away in the US could feed the 1 billion malnourished people in the world. (Source – Waste: Uncovering the Global Food Scandal by Tristan Stuart, 2009) • Every New Zealander throws away approximately 400kgs of food waste each year (Statistics NZ) and the majority of this ends up in landfill. This is a huge topic with so many contributing factors. Dr Miranda Mirosa from Otago University says, “As the impacts of climate change, peak oil and food insecurity start to hit home ’food waste’ looks set to become one of the major environmental and social justice issues of our time. As agriculturalbased, export-orientated countries that rely heavily on a ‘clean, green’ image, New Zealand has every reason to be at the forefront of efforts to reduce food losses and waste throughout our food supply chains. Despite this, we have been considerably slower than many countries to move on this issue.”
Diverting food waste from landfills is very important and is something environmental agencies, councils and governments around the world recognise. Like many resources, landfills space is limited and it seems senseless to fill them with biodegradable waste. Also, food waste produces methane, a gas believed to contribute to the greenhouse effect, so stopping this should be a priority.*
In 1998 Kaikoura District Council adopted a zero waste to landfill policy and stopped kerbside rubbish collection forcing residents to take their rubbish to the landfill. Free recycling, including food waste collections were started and currently the town is diverting 72% of their waste from landfills.
In Putaruru Make the most of your the council potato peels. Sprinkle and Earthcare, with salt, pepper, have been chilli or whatever trialling a flavour takes your fancy dedicated free and pop them in the oven. Free food waste crisps the kids will love! recycling service. The initial results from this have been very positive and it is hoped that it can be rolled out in more areas soon.
tip
But looking at where the food we throw away goes is just one part of the problem. Throwing food away wastes all the energy and resources it took to produce, distribute, store and cook it. So although we may do our best to divert food waste from the landfill can we minimise the actual waste?
When we started looking into this issue and talking to people about food waste in their homes the majority of people said they composted, had a worm farm, chickens or the like. We like to think
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tips
Plan your meals ahead of time and shop to this plan.
with the skills of the talented team in the kitchen even offal can be made palateable for those who wouldn’t normally try it.
* Methane is 25 times stronger than carbon dioxide at trapping heat in the atmosphere.
Make meals of leftovers. Fried rice and frittatas are a great way to use up leftover, rice and vegetables.
Our Experiment
Check the seals on your fridge and make sure the temp is between 1-5°C With the help of some Nourish readers we undertook an experiment to see what strategies worked to reduce the amount of food we throw away.
Our modern industrialised food supply chain means there are many opportunities where food can be wasted even before you and I buy it. A UN report on The Global Food Losses and Food Waste (2011) states: “The causes of food losses and waste in medium/high-income countries mainly relate to consumer behaviour as well as to a lack of coordination between different actors in the supply chain. Farmer-buyer sales agreements may contribute to quantities of farm crops being wasted. Food can be wasted due to quality standards, which reject food items not perfect in shape or appearance. At the consumer level, insufficient purchase planning and expiring ‘best-before-dates’ also cause large amounts of waste, in combination with the careless attitude of those consumers who can afford to waste food.” So although we can play our part in what food we waste at home what can we do about influenceing what happens before the food gets to our table?
Buying local and direct from the producer can cut out steps in the food chain where food can be wasted. Buying local is an important part of the philosophy at Zinc in Queenwood, Hamilton but their efforts to reduce food waste don’t stop there. Owner Hayley Scott says minimising food waste is an important factor in making a hospitality business like theirs profitable. What food waste they do generate is feed to their pigs.
Having a hand in raising some of the animals that eventually end up on their menu means the team are acutely aware of not wasting an ounce so Zinc are big proponents of nose to tail eating. Eating or utilising every part of the animal means none of it is wasted. Bones are made into stock and then delicious sauces and
sion ur mis It is o THE ROT! P to STO nt waste. e & prev
Our volunteers all weighed and measured all their food waste over a 2 week period. In the first week they did what they normally would; in the second they adopted some ideas or suggestions on how to reduce waste.
It was clear from our volunteers’ pre experiment questionnaire this was a group of people who were already concerned with food waste. Every one of our volunteers rated their efforts to reduce food waste, before our trial, as “good”. Armed with some more ideas on what they could do and having to record every scrap of food that was thrown away meant that across the board every one of our volunteers managed to do a better job in their second week. Melissa Spargo found planning the family’s meals especially helpful, “better meal planning would definitely reduce the waste.” Sue Wright was keen to know how Although fruit in a her household fruit bowl might look compared to others. Sue says she is good it will last up lucky to have plenty to 2 weeks longer in of freezer space the fridge (not bananas and uses this for though) and even longer with leftovers. Janey a Be Fresh sachet. Edwards, who it seemed was already Make vegetable stock using onion, highly organised in carrot peels, limp celery etc or the kitchen when for chicken stock add your roast it came to planning and freezing meals, chicken carcass. Homemade was impressed with stocks make great soups, the Be Fresh sachet risottos and sauces. we gave her to try.
tips
For a full list of ideas and suggestions on how to reduce your food waste go to www.nourishmagazine.co.nz You will also find some great recipes for using up leftovers. We would also love to hear your ideas, so feel free to email us info@nourishmagazine.co.nz
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“
Becoming
“
The Gluten Free Chef
Jim Boswell
I
n 2002 I did some work with a new company that started producing gluten free frozen dinners. The business owner’s mother had been diagnosed with coeliac disease and as a chef I was interested in learning the changes that people with coeliac disease had to go through when it came to food choices. Four years later I found out I was gluten intolerant. This set me on my path as a chef to become a specialist gluten free chef.
When I started looking into living gluten free, I, like so many people, only focused on what I couldn’t have rather than what I could have. When I realised this I decided to write a list of what I could have and this changed my whole approach to eating gluten free. The list grew and grew and made my life so much easier.
If you are new to gluten free living I suggest that you start a list of what you can have and this will assist in making the transition to a gluten-free diet with confidence. Some other advice that I offer people new to gluten free living is to create new habits. To begin with, if you are accustomed to doing things your own way, you will have to throw out many of your old habits. To avoid gluten poisoning you must keep all gluten away from your mouth. You will need to evaluate everything you ingest very carefully. Gluten can come in a variety of unexpected ways. Crosscontamination can occur when a meal is prepared on cooking equipment shared with food containing gluten. It can also come from touching anything that has come into contact with gluten.
It is therefore important to gluten-proof your house and to keep everything you eat separate from gluten and gluten residue. If you eat at restaurants, it is important to only eat at places that you know are safe. To help you avoid accidental gluten ingestion, please follow your instincts and use the following guidelines to avoid potential health hazards.
1 in 100 New Zealanders are affected by gluten intolerance or Coeliac disease but living gluten-free doesn’t mean going without. *Source - Coeliac New Zealand Incorporated
Shopping will likely take much longer for you than it used to. Don’t rush. It is important to read all ingredients carefully. If you are in a hurry, you run the risk of overlooking a key ingredient that might contain gluten. I find it helpful to plan my meals in advance. There is nothing worse than coming home from work hungry and realising that you have nothing to eat. From my list of things I can eat planning my meals on the weekend and doing my shopping in advance cuts my stress level down considerably and keeps me from going hungry.
A gluten free kitchen is very important. If you can have an entirely gluten free kitchen, that is ideal, but it may not be an option for many households. Therefore it is especially important to keep your house clean and free of gluten contaminates. It is also important to dedicate special kitchen supplies for gluten free cooking. I bought a new cutting board that is dedicated only to gluten free cooking. You may also want to have separate kitchen utensils such as sponges, toasters (a dedicated gluten free toaster is highly recommended), sifters, bread machines, etc.
This is especially important if you use utensils that are made of wood, plastic, or other porous materials that could harbour gluten and possibly contaminate your gluten free food. If possible use an electric dishwasher to clean your dishes. Living gluten free doesn’t have to mean going without. As a dedicated gluten free chef my focus is to provide achievable food choices that people can make with ease and still enjoy great taste. I also work in food service offering ideas and suggestions to businesses that are looking to or are offering gluten free options. 2012 sees my first cookbook being released in July, “The New Zealand Gluten-Free Cookbook” published by Penguin.
Tomato Tart with Parmesan-Rosemary Crust
Gluten Free
Serves 4 Parmesan-Rosemary Crust about 1 cup white rice flour ¾ cup freshly grated Parmesan ¼ cup tapioca flour ¼ cup sweet rice flour 1 tsp chopped rosemary ½ tsp salt 100 g butter, chilled and cut into six pieces 1–2 tbsp ice water
The crust in this recipe is the secret – it’s packed full of taste and has a lovely crumbly texture.
Filling 2 tbsp butter or olive oil 2 large onions, peeled and cut into ½-cm pieces 100 g provolone, sliced or grated 2 large tomatoes, sliced olive oil salt, to taste 3 basil leaves (optional)
page 16 www.nourishmagazine.co.nz
book
Local chefs from our region have always done well in the challenge and last year were very well represented in those that made it through to the finals. The book Wild Kitchens gives you a history of the competition and Monteith’s, as well as some great information on the art of beer and food matching. But perhaps the main reason you will enjoy this book is the chance to be adventurous in your kitchen with some of the winning recipes. RRP $44.99
reviews
Bangers To Bacon
A New Zealand guide to making, cooking and using sausages and cured meats By Jeremy Schmid Photography by Devin Hart
Jeremy Schmid is a name some of you will be familiar with; he introduced us to his love and skill of sausage making with his award winning Little Boys range which started in Te Aroha. Jeremy studied charcuterie at the Culinary Institute of America in California before returning to New Zealand to start Little Boys. He currently owns 215 Bar and Bistro on Dominion Rd in Mt Eden but has shared his love of charcuterie with this book Bangers to Bacon.
Wild Kitchens by Kerry R Tyack
Every year chefs from around the country compete in the Monteith’s Beer and Wild Food Challenge. What started in Auckland 14 years ago with 12 participants is now an annual event which last year saw 120 restaurants enter. Kerry Tyack says, “Over the years, the true success of the challenge has been the willingness of the Kiwi dining public to put aside their preconceptions.”
With fabulous step by step instructions and photos, Jeremy teaches you how to make beautiful sausages as well as how to cure and smoke meats. In addition to the how to chapters there are plenty of recipes to make with your sausages and ham, making this a book that will continue to be a great resource in your kitchen. RRP $45
Win a copy of Wild Kitchens, simply email your details to info@nourishmagazine.co.nz and enter Wild Kitchen in the subject line In the bowl of a food processor, combine white rice flour, Parmesan, tapioca flour, sweet rice flour, rosemary and salt. Pulse to combine. Add butter. Pulse until no large pieces remain. Add water and process until dough forms. Expect the dough to be quite crumbly.
Lightly spray a 25-cm tart pan. Pinch off tablespoon-sized pieces of dough and place into tart pan. When all the dough is in the pan, press dough down to cover bottom and sides of pan. Lightly cover pan with plastic wrap and freeze for 30 minutes.
While tart is chilling, begin the filling: Melt butter in a heavybased frying pan over medium–high heat. Add onions, stirring frequently. When onions begin to brown, reduce heat to low. Cook, stirring frequently, until onions are brown and very soft, about 30 minutes. Preheat oven to 175°C.
Remove tart from freezer and discard plastic wrap. Bake until lightly golden brown, about 20 minutes. Remove pan from oven and place on a wire rack. Increase oven temperature to 190°C.
Place cheese evenly in bottom of tart. Spoon cooked onions evenly over cheese and top with tomatoes. Drizzle lightly with olive oil and sprinkle with a little salt.
Bake until tomatoes soften, about 18 minutes. Place tart on wire rack to cool for about 5 minutes. Chop basil and sprinkle over tart, if desired. Cut into wedges and serve. Reproduced with permission from The New Zealand GlutenFree Cookbook by Jim Boswell. Published by Penguin Group NZ. RRP $44.99. Copyright © Jim Boswell, 2012. Copyright photography © Sean Shadbolt, 2012
page 17 www.nourishmagazine.co.nz
Win a copy of
The New Zealand Gluten-Free Cookbook, simply email
your details to
info@nourishmagazine.co.nz and enter Gluten Free in the subject line
Rotorua
I
t is very easy to overlook what is in your own backyard and Rotorua is a perfect example of this! We have all been there, probably on many occasions. You have probably careened down the hill on a luge, seen a bubbling mud pool or geyser, perhaps even been adventurous enough to raft the Kaituna.
I recently spent a weekend in Rotorua and discovered that this thriving city has so much more going on, including a vibrant food scene. We were so impressed, plans are being made for our next trip (or trips) back. And with Rotorua’s central location this could be for a weekend, week or simply a day trip.
The weekend got off to a good start when we arrived at our hotel, the Wai Ora Lakeside Spa and Resort. Sitting on the edge of Lake Rotorua it was once the holiday retreat of the Hannah family of the shoe fame. Owners Bryan and Lisa Hughes completely transformed the property in 2008 and now it is an award winning resort. The restaurant has won a NZ Beef and Lamb Excellence award every year since 2010, the hotel has won Tripadvisors Travellers choice award 2 years in a row and the Spa continues to gain more awards every year.
We were lucky enough to dine with Bryan on our first night where we not only enjoyed an exquisite meal (more on that soon) but also learned about Bryan’s other interests in the area. As CEO of the Wai Ora Group Bryan managers Hell’s Gate Geo Thermal park and takes care of Mokoia Island which is a sanctuary for many endangered wildlife. Mokoia Island is also where Chef Erwin Garde sources much of the unique, indigenous ingredients which play a large role in his menu. Ingeniously Mokoia restaurant offers a shared dining experience, perfect for the indecisive as you get to try a variety of the dishes in smaller portions. And trust me, you are going to want to try as many of the dishes as you can.
New Zealand’s unique fine dining experience
visit Hells Gate
We spent several hours discovering the natural wonders at Hells Gate including the gorgeous hot waterfall and amazing white mud. Each thermal park in Rotorua has its unique attractions so don’t think that if you have seen one you have seen them all. When you visit Hells Gate pack some old togs and experience the mud baths. Having a guided tour will also give you a lot more insight into the history and natural wonders of the area. www.hellsgate.co.nz
I am very lucky to have a husband that follows me around from farmers’ markets to cafés on our weekends away even when he would prefer to be playing golf. So when I heard about Wingspan I knew he would enjoy it even if it wasn’t really my thing. But I was pleasantly surprised and would recommend everyone put this on their list of must dos. Run by a charitable trust, Wingspan rescues and rehabilitates birds of prey while educating the public on the plight of such birds as the Karearea, the endangered NZ falcon. The ancient art of falconry is used to retrain or rehabilitate the birds and if you visit at 2 o’clock you get to see them in action. This is a rare opportunity to see this ancient art in practice and to gain a true appreciation of these amazing birds while also helping in the effort to protect them. The NZ falcon is more endangered than the Kiwi yet it is believed around 100 are shot each year. The birds Wingspan successfully breed or rehabilitate are released on vineyards or orchards where they help to keep the bird population from destroying crops. Wingspan Bird of Prey Centre, 1164 Paradise Valley Road, Rotorua Phone 07 357 4469 www.wingspan.co.nz
Paradise Valley Springs
Great for the kids with a huge variety of animals they can get up close and personal with including baby lions.
Voted Rotorua’s No1 Restaurant by TRIPADVISOR Open Daily for Lunch & Dinner ACCOMMODATION AVAILABLE
Mountain Bike Rotorua
Mokoia Restaurant
Wingspan
77 Robinson Ave Holden’s Bay Rotorua Ph 07 343 5100
at Wai Ora Lakeside Spa Resort, ROTORUA www.mokoiarestaurant.co.nz www.waioraresort.co.nz
At the base of the Whakarewarewa Redwood Forest you will find Mountain Bike Rotorua. Guided tours, bike hire and workshop as well as a café run by the Okere Falls team; this is a great place to experience some thrills and spills. www.mtbrotorua.co.nz
page 18 www.nourishmagazine.co.nz
foods. Sarah says they have lots of fun finding new suppliers and are always attracted to small businesses that are passionate about what they do.
Rotorua Canopy Tours
This is Rotorua’s newest attraction and wasn’t open when we visited but is firmly at the top of the list for when we come back. On a 3 hour guided eco-tour you’ll experience 1.2 kilometres of forest suspended up to 22 metres high amongst ancient trees. Embark on a magical journey through untouched native New Zealand forest from an unexplored perspective. www.canopytours.co.nz
I
eat
f you thought Rotorua was all about hotel buffets and fast food you would be wrong. Our dinner at Mokoia Restaurant introduced us to innovative cuisine integrating traditional and indigenous herbs and we were pleased to find that other places in town were also experimenting with these ingredients, creating menus not only uniquely Kiwi but also with a quintessential Rotorua flavour.
Third Place Café
This is a magic spot that if not a local you could easily miss. Opened in 2008 by a group of locals who wanted to raise money for the hospital it is run by the Aroma Community Trust with all profits going back to the community.
As the business has grown so too has the cafe. A beer garden behind the store has been developed and this winter an edible garden planted. Every Labour weekend they hold a very popular German beer festival complete with 30 piece oompha band. “Part of our business vision is good food and coffee,” explains Sarah, “the other part is minimising our impact on the environment.” Along with a composting toilet and worm farm to take care of food scraps, customers are encouraged to recycle. The team are also part of a programme monitoring the endangered Dabchick population in Lake Rotoiti, reporting their findings to DOC. 757a SH 33 www.okerefallsstore.co.nz
Brew Bar
Owned by Rotorua’s own award-winning craft beer makers, Croucher Brewery, the Brew Bar opened late last year. The focus is on great craft beers with Croucher’s full range as well as a changing range of other New Zealand craft beers available. Sean, the head chef, says his goal is to provide “nice, simple homestyle food that incorporates the beer.” Sean has been
Katherine Noble, one of the original trustees, was on the floor the morning we visited and insisted we try their famous custard slice. “People come from far and wide for our custard slice,” she assures us. But it’s 9am in the morning and we need breakfast first.
We try the Mumble Jumble Crushed Kumara with caramelised onion, tomato, chorizo, topped with a poached egg, a truly hearty and delicious breakfast. The Eggs Benedict comes on Rotorua’s famous Ciabatta bread and we were later to find that this was where Ciabatta started with Alex Burge, the owner of Ciabatta, being one of the founding trustees of the café. 35 Lake Rd, Rotorua www.thirdplacecafe.co.nz
Okere Falls Store
Sarah Uhl opened the Okere Falls Store and Café 7 years ago. Sarah, originally from Christchurch, was drawn to Rotorua through her love of white water rafting. The store is on the site of the old dairy and Sarah says, “The main thing was to bring the community together.”
The store is a foodies dream and the perfect spot to stock up on provisions for the weekend. There are the basics like milk, bread and eggs as well as an amazing selection of gourmet and artisan
page 19 www.nourishmagazine.co.nz
working hard to create the regular menu at Brew, which includes dishes like Hops, Thyme and Garlic Pizza bread, Slow Smoked Pilsner Marinated Pork Ribs and Pale Ale Apricot Chicken Drums. Even dessert doesn’t escape his desire to use beer in some way, with a gorgeous Espresso Stout & Chocolate Brownie and the surprisingly good Trio of Beer Sorbet. So now the main menu is complete his focus is on a jampacked specials board where he can try out new ideas and really experiment with beer and food.
Sean not only looks at beer to use in his dishes but the ingredients that make up beer and therefore impart their flavour in the beer. Use of hops and toasted barley in his menu are a great example of this and give people a chance to try a new ingredient, or perhaps one they have tried in beer but not on their own. Sourcing local ingredients and giving the food a truly unique Rotorua twist is also important to Sean. “You come here because you want something unique and different so it is great to tie that in with local products.” 1103 Tutanekai St, Rotorua www.brewpub.co.nz
one off classes proved so popular he is booked up till Christmas. Added to this Alex has developed a Swiss dressing and seasoning which he sees great potential in. 38 White Street, Rotorua Ph: 07 348 3332
Vetro
Vetro is the newest gourmet food shop in town. Owner Jenny Meban says she has always loved the Vetro concept and was convinced it would work in Rotorua.
Vetro’s strategy is to offer everyday low prices for premium Mediterranean Food. Jenny says with 5 stores around the North Island the company can import exclusive lines and bulk lots passing these savings on to their customers. The Rotorua store has a beautiful communal table where customers can enjoy a coffee and cake while enjoying a magazine or one of Jenny’s favourite recipe books. It’s also a great spot to deposit the husband leaving you free to peruse the shelves at your leisure.
stay
1131 Amohau St, Rotorua
The Regent Rotorua
Totally refurbished in 2010 by owners Darryn and Brett, the Regent Rotorua is like entering a whole new world. This place exudes elegance and style!
We stopped in for lunch but have been told cocktails here are a must and in the summertime the courtyard area, complete with pool, sipping cocktails and grazing on tapas is the place to be. Food, like interior design, is something these guys do well. In addition to the Regent they also own one of Rotorua’s best restaurants, Bistro 1284. As if this wasn’t enough, the pair has just opened The Black Swan, a 5 star luxury boutique hotel on Lake Rotorua.
Picnic
When I said I was going to Rotorua for the weekend I asked our Facebook fans for their recommendations and Picnic Café was a resounding favourite. On Whakaue Street this sunny little café is in a great spot with views of the lake. Great coffee, friendly service and some gorgeous home baking, what more could you want?
1191 Pukaki Street, Rotorua www.regentrotorua.co.nz www.bistro1284.co.nz
1174 Whakaue St, Rotorua
Ciabatta
Throughout Rotorua, in cafes and food stores, you will find a soft airy sourdough called Ciabatta. Ciabatta is the baby of Swiss born chef and baker Alex Burge. Alex was a tutor at Waiariki Institute of Technology for 16 years and says, “It started as a hobby, testing things we couldn’t do at Waiariki.” But very quickly demand for the bread meant Alex’s purpose built bakery at home was too small. This became all too clear when he imported some machinery, “never mind the machinery,” laughs Alex, “we used the container as our packing shed.” Ciabatta now have a purpose built bakery in White St and the success of this, Alex says, has been a huge surprise! In fact there are already plans for expansion.
A skilled and passionate chef, it is clear Alex is a natural teacher and now offers bread making classes. What started as a couple of
Wai Ora Lakeside Spa Resort
Complete with award-winning restaurant and spa, set on 2.5 acres of landscaped, lake front grounds with hot pools and sauna this was a fantastic place to relax and unwind. 77 Robinson Avenue Holdens Bay, Rotorua www. waioraresort. co.nz
page 20 www.nourishmagazine.co.nz
Celebrate with us Nourish is 2 years old and to celebrate we are giving away these gifts All of our subscribers are automatically in the draw for each of these great prizes. For an extra chance, or if you are not a subscriber, simply email your details to info@ nourishmagazine.co.nz with the prize you want to win in the subject line by November the 2nd 2012.
Subscribe to Nourish for $25 and get your copy delivered to you fresh each season or enter your email address on our website (www.nourishmagazine.co.nz) and we’ll send you a copy of Nourish direct to your inbox, plus keep you up to date with local news, events and mouth watering recipes.
We have two fabulous chocolate bouquets from Edible Blooms to give away
Win 1 of 2 Bestow Beauty Oil and Powder packs BESTOW BEAUTY POWDER is a delicious, beautifying blend of nutrient-rich plants designed to bestow health and radiance to your skin.
Edible Blooms New Zealand offers a unique twist on flowers and gift hampers. Our range of chocolate bouquets, fresh fruit bouquets and gourmet gift baskets can be ordered easily online and delivered New Zealand wide. Created with top quality ingredients and packing a real ‘wow’ factor, they make perfect gifts for men, women, corporate gifts, Christmas gifts and more!
$10 Voucher for Nourish readers. Enter NOURISH online to get discount. www.edibleblooms.co.nz
Win 1 of 2 Natruel Age Replenishing Day Lotions
This is a beauty powder unlike any other, because you apply it from within. It’s an edible cosmetic, packed full of minerals, vitamins and amino acids, all of which are beneficial for skin, body, hair and nails. With a mild, slightly sweet flavour, it tastes as beautiful as your skin will look and feel. www.bestowbeauty.com
natruél age replenishing Day Lotion is 100% natural, made with Manuka UMF®15+ honey to help regenerate skin tissue, antioxidant Rewarewa honey to reduce free radicals, plus a unique blend of essential oils to leave your skin balanced, hydrated and smooth.
natruél skin care is NZ Made and contains no synthetic ingredients, parabens, artificial fragrances or petroleum derived products. www.natruel.co.nz page 21 www.nourishmagazine.co.nz
Summer at Ebony Affordable fashion that fits
Sales assistant, Christine MacGibbon, is one of the friendly Ebony team who enjoy helping customers build a stylish wardrobe from their quality fashion labels.
S
ome readers may remember the name Glengyle, a family-owned business that developed a brand which has been synonymous with quality knitwear in New Zealand for over 60 years. That same reputation for high quality fashion can now be found in the exciting range of clothing sold through the company’s newest venture into retail fashion … Ebony Apparel.
Ebony’s Tauranga store in Devonport Rd always has a vibrant mix of the latest fashion, including the ‘hot’ new range from Motto of Australia.
Glengyle was started by the Wakefield brothers in 1951, with directorship passing on in time to Wayne and Liz Ashworth. Today the company is run by Colin Wakefield’s grandaughter, Ebony Hessey and her husband Steven. They are assisted by Debi Bennet, Retail Manager for the five Ebony Fashion stores located in Hamilton, Tauranga, Waihi Beach, Ngatea and Tirau. Ebony is also available at many department stores and individual retailers. Visit ebonyapparel.co.nz. for a full list of retailers.
garments are made from a superfine high quality Merino wool, they do not itch and can be worn next to the skin without irritation. There is a fabulous selection of tops and cardigans in great colours and the stunning new Summer styles have just arrived too.”
Ebony Fashion’s Tauranga store opened in August 2011, and since then, sales have been way above expectations. “We are absolutely thrilled with the response we have had,” adds Debi. “Our easy-towear garments have been very well received throughout the Bay of Plenty, and we have a great location in downtown Tauranga that’s accessible for local people as well as for those from out of town or overseas.”
“The way we describe the range of clothing at Ebony is affordable fashion that fits” says Debi. “We focus on selling easy-care, comfortable and stylish clothes from reputable manufacturers with the majority of our customers in the 40 plus age bracket.”
Among the popular labels stocked by Ebony are Democracy Rush, NVI, Charcoal, Cordelia Street and Four Girls. The newest label to feature in-store is Motto, an Australian-made range of exciting, vibrant and trendy pieces that are proving to be a big hit with customers. “Motto is a welcome addition to our range,” adds Debi, “as it offers up-to-the-minute styles using cleverly cut panels and a mix of fantastic fabrics and colours, making them ideal for both special occasions and work.” One of the biggest selling labels though, is the company’s own Ebony brand, a fashionable range made from supremely comfortable Merino wool. “Our Merino range is fantastic for people who can’t usually wear wool,” says Debi. “Because the EN132
With Summer and the Christmas Holidays not far off, it’s the perfect time to check out the fresh and exciting new fashion now on offer at Ebony, both in store and on-line. “But I would advise ladies to come in soon as some of the most popular new styles are already selling like hot cakes.”
Anyone who is interested in keeping up to date with the latest fashions as they arrive into stock can join their VIP Mailing List by registering at one of the stores (see the ad below for locations).
EN22D
by Gaylene Moore
EN383
EN181
STOCKISTS OF: Ebony • Motto • Four Girls • Democracy Rush • NVI • Charcoal • Cordelia Street • Threadz • OPM TAURANGA
ebonyaparel .c.z
HAMILTON
13 Devonport Rd 715 Grey St Tauranga Hamilton Ph 07 579 0383 Ph 07 855 6633
NGATEA
16 Orchard Road Ngatea Ph 07 867 8482
page 22 www.nourishmagazine.co.nz
TIRAU
31 Main Road Tirau Ph 07 883 1249
WAIHI BEACH
21 Wilson Road Waihi Beach Ph 07 863 5300
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