ODYSSEY & GREEK FEAST
CLEAN
& green Foodie Fun WAIKATO, NZ
IN WHAKATÄ€NE
ISSUE NO. 38 SUMMER 2019
ISSUE NO. 38 SUMMER 2019
Greek
BRI NG A P LAT E
CHERRY RIPE WWW.NOURISHMAGAZINE.CO.NZ
PLUS NECTARINES,
ZUCCHINI & TOMATOES
WWW.NOURISHMAGAZINE.CO.NZ
FRESH LOCAL FLAVOUR WAIKATO, NZ
! e m i t t s r fi e h t r o f Showhome OPEN om 9am–3pm
cember fr Saturday 21 De Waikato retirement address, come along to m-3pm
Beautiful country, beautiful homes… a beautiful retirement!
The Waikato’s most anticipated luxury retirement village is taking shape with the first homes complete. You simply won’t find a more luxurious, comfortable home than Tamahere Country Club’s modern classics. Nestling beautifully into the rural landscape with their Hinuera Stone, Italian Brick and Cedar finishes they’re nothing short of breathtaking, now’s the time to choose yours.
To find out more about our showhome opening call Sandy Turner now on 0800 82 62 43
Features include: • Architecturally designed villas ranging from 148m2 - 288m2 • Priced from $795,000 • On-site clubhouse
• Health spa • Bowling green • Special care dementia unit • Full care facilities • Extensive gardens • 10ha site
tamaherecountryclub.co.nz
J002809 DEVCICH.CO.NZ
These photographs are from a retirement village developed by Sanderson Group and are for promotional purposes only.
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Vic’s Picks News Gardening Nutrition Travel Arts Fitness Events Directory
features
EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Rachel Hart, Kate Underwood, Vicki Jones, Kate Monahan-Riddell COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 8475321 or 0210651537
9 10 14 39 60 64 70 73 78
Primo New Spot Whakatāne Koko Cafe Coastal Clean & Green Homemade Hamilton Gardens DayTrippers Cin Cin for Gin
recipes 18 25 29 34 42 49 56
Time to Say Tomato The Plum Garden Zucchini Cherry Ripe Bring a Plate Nectarines Greek Feast
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1 The Boulevard, Hamilton WWW.WINGER.CO.NZ (07) 838 1249
NOURISH | issue 38
Welcome to Nourish Magazine Ahh summer. Quite possibly the most longed for season. Is it the beautiful weather (fingers crossed on that front) or the holidays? The time spent with loved ones? The longer days allowing you more time to do what you love? Whatever it is, it’s here and we are ready to revel in it! On page 23 Lynda Hallinan tackles the challenge of not growing too many zucchini. If her advice is too late, on page 29 we have a few ideas on how to enjoy your bumper crop. Be sure to check out our website too with a few of our favourite zucchini recipes, like Zucchini Chocolate Fudge Cake. On page 18 Emma Galloway tackles tomatoes and on page 49 Amber Bremner savours juicy nectarines then on page 32 we put a cherry on top. Summer is a time to get together, and often this is around the table or a meal, so on page 42 some local chefs share some of their favourite summer dishes. At this time of year it’s always great to get out in the fresh air, and on page 73 we meet Miles from DayTrippers who’ll help you do just that while seeing some of our
beautiful region and burning off that Christmas pud. In this issue we visit Whakatāne and the Greek Islands. And if travel is an interest, be sure to look out on Facebook and our newsletter for our Nourish Tour to Vietnam next September. This small group foodie holiday is going to be amazing! Wishing you and your family a safe and happy season.
Vicki Ravlich-Horan Editor
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We have a stylish Soda Stream Crystal to give away to two lucky Nourish subscribers. All subscribers before 1st February 2020 go in the draw.
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The brand new Crystal combines form and functionality to prepare and serve sparkling water in elegant, dishwasher-safe glass carafes. Just think of all the plastic bottles you will save while enjoying refreshing sparkling water this summer. RRP $299.99 Available at major retailers nationwide.
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Vic's Picks CasusGrill These biodegradable, portable, single-use barbecues are ingenious! Ideal for adventurers, foodies, ecowarriors and everything in between. They are comprised of completely sustainable materials: lightweight lava stone, natural bamboo, Quick Oxylite™ bamboo charcoal briquettes and cardboard. And the best thing, other than being able to grill almost anywhere, is they smell like a real charcoal BBQ. Take it camping, boating, hiking, you name it! Available at Red Kitchen in Te Awamutu for $20.95.
Peplers If we are filling the car boot or boat with summer must-haves or those just in case necessities, a bottle of your favourite vinaigrette or dressing from Pepler’s needs to be in there! You can’t go wrong with their famous Black Raspberry Vinaigrette, or why not try their Thai Splash? Just the ticket to pep up a summer salad and just as delicious splashed over fish, chicken or a bowl of noodles. www.peplers.co.nz
V on Wheels If eating less meat or embracing a plant-based diet is on your New Year list, V on Wheels is the answer you have been looking for. Order online beautifully crafted, nutrient-dense, oil-free plant-based meals, and have them delivered to your door. Check them out at vonwheels. com or look for their meals at great food stores.
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Vic's Picks Katikati Avocado Food and Wine Festival A day of fun, music and delicious avocado-themed food. The Topp Twins will be there entertaining the crowds along with crowd favourites Kokomo and local up and coming talent Caleb Cross. Take a break from dancing at the Seeka Kitchen where chef Shane Yardley will be demonstrating some different ways of cooking with avocados. The Eastpack Kidzone will have the kids entertained throughout the day with bouncy castles, puppets, free face painting, crazy bikes and more. Saturday 18 January 2020. Tickets available online at www.katikatiavofest.co.nz or at the Katikati Information Centre. PYO Pick you own blueberries at Blueberry Country in Ngatea and Ohaupo. Get the family together for a fun family day, fill the freezer (and your tums) with beautiful locally grown blueberries which are absolutely at their best right now. www.blueberry.co.nz Why stop at blueberries. Punnet on Newells Road in Tamahere have PYO strawberries every weekend from 9am to 1pm (weather permitting). Or if you have a larger group, book ahead and organise a time that suits. $5 entry fee plus a per KG price applies. For more information call the Country Providore on 07 859 1380 or email emma@thecountryprovidore.co.nz
CELEBRATING THE WONDERFUL WAIKATO WITH A WEEKEND OF
Foodie Events. APRIL 2ND -5TH www.waikatofoodinc.com/feastwaikato
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News Club Med Borneo Club Med, the pioneer of premium all-inclusive holidays, is opening a resort near Kota Kinabalu in late 2022.
The Scullery, Hamilton’s only specialty kitchenware store, has moved a couple doors down. Go and check them out at 371 Victoria Street.
With sustainability at the heart of this resort Henri Giscard d’Estaing, President of Club Med says, “Opening in Kuala Penyu allows us to showcase Sabah’s beautiful surroundings in a relatively undiscovered part of the world. This will be our second resort in Malaysia in a destination that is seeing increased airlift and interest from travellers across the globe.” Located next to a mangrove reserve the resort will offer a range of activities that encourage guests to preserve the location’s natural beauty and discover local gems, including island hopping to the beautiful Pulau Tiga, a river ride that showcases Sabah’s diverse wildlife and ecosystem as well as an adrenaline-pumping white-water river rafting adventure.
Jet Park at Hamilton Airport have totally revamped their restaurant. The Propeller Bar and Restaurant is open for breakfast, lunch and dinner and a great place to stop for a coffee before that flight. But don’t disregard this spot if you don’t have business at the airport; hotel manager David Latu and his team are working hard to create a fabulous space and food offering for you to make your local. Whether you’re looking for a leisurely brunch on the weekend, a great spot to meet a client or a night out, put The Propeller Bar and Restaurant on your list. Jet Park Hamilton, 201 Airport Road, Hamilton.
Tamahere Country Club – Just down the road from the airport, in close proximity to Hamilton and Cambridge, is the brand new Tamahere Country Club, offering luxury retirement lifestyle in the heart of the Waikato. Architecturally designed villas and apartments with an on-site club house, health spa, bowling green, powered motorhome parking and more await the new residents along with a care unit with dedicated dementia care beds. See for yourself the generously proportioned show home which is a modern take on a classic luxury country home nestled beautifully into the rural landscape which opens to the public for the first time Saturday 21 December 9am – 3pm. www.sandersongroup.co.nz/villages/ tamahere-country-club
Picturesque Garden A Place for You and Your Best Friend The Kirk Cafe on Te Aroha Street is officially a dog friendly cafe. This is great news as you can now go for a walk along the river path ending with a treat for you and your best friend (canine or human). The Kirk Cafe, 6 Te Aroha Street, Hamilton
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Another great spot for a walk is the ever-changing Hamilton Gardens which recently opened the Picturesque Garden. This garden represents a historically significant form of garden design. Hamilton Gardens Director Dr Peter Sergel says, “The eighteenth century Picturesque Garden movement reflected a changing attitude to nature. Before that gardens were usually formal and symmetrical, but these gardens were supposed to look relatively wild and natural.”
NOURISH | feature
Primo
New Spot
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
For 23 years and 11 months Primo Vino sat on the corner of Victoria and Liverpool streets. In nearly a quarter of a century a lot has changed in New Zealand and the wine industry, including “the demise of the fine wine store” says owner Henry Jacobs. Henry, who discovered a passion for wine while at teacher’s college in the 70s, is philosophical about the rise of supermarket trade in wine and believes it’s not all bad for the industry. Wine, for instance, used to be drunk at occasions and now it’s part of our everyday lives. More readily available and drunk more, wine is not necessarily something we all know a lot about. Henry hates the word connoisseur, preferring enthusiast, and Primo Vino is a place both enthusiasts and the novice can come to learn and try something new. “I didn’t get a figure like this from reading the labels,” laughs Henry. Specialising in great value wines irrespective of the price point has been the key to Primo Vino’s success and their loyal following. Henry also prides himself on being ahead of the trends, getting in great wines before they win accolades. Their new store on Tristram Street (opposite Founders Theatre) is in a growing part of Hamilton central with a number of apartments popping up. The dynamic neighbourhood and the plentiful supply of carparks has quickly proved the move a good one. While the current store is smaller than the last, clever use of space has meant there is still room for expansion. Henry proudly points out that all the fixtures and fittings in the new space, except the fancy new sign and logo, have been recycled or repurposed. Old wooden wine boxes now sit in niches which once displayed blinds, and the wrought iron work iconic in the old store frontage has been given a new lease of life. With regular wine tastings, their wine club, the selection of spirits and funky beers or just the changing array of wines on offer, there is always a reason to pop into Primo Vino and now you have one more. Open Monday to Friday 10 to 6, Saturday 10 to 4 222 Tristram Street, Hamilton
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Foodie Fun
IN WHAKATĀNE WORDS VICKI RAVLICH-HORAN
Whether it’s for a day, weekend or a couple of weeks, Whakatāne is a fantastic spot to play, stay and it turns out, to eat this summer. Here are our top picks to give you a little taste.
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NOURISH | feature
BERRY DELICIOUS Whakatāne’s warm climate makes it a great place to grow berries. A visit to one of the local berry farms is a summer must-do.
MATA BEER
JULIAN’S BERRY FARM
Mata Beer love using unique New Zealand ingredients, from Manuka honey to locally grown berries. Their brewery and tasting room is open seven days from 12 noon. Drop in to taste one of their award-winning beers or test out one of their seasonal brews like their Merry Berry Cider using berries from Julian’s Berry Farm.
The kids will have fun at the animal farm, playground and the mini golf course while you enjoy a coffee and fresh berry baking in the alfresco, sheltered cafe which overlooks the berry fields.
The Tasting Room serves a simple menu of dishes like pizza, pies and sharing platters that are the perfect accompaniment to a few bevvies.
Pick your own strawberries from October to December, shop for all manner of berry delights along with other local produce, and don’t miss one of their famous berry ice creams.
Open 7 days from noon, 17 Gateway Crescent, Whakatāne
Open 8:30am – 5.30pm daily, 12 Huna Road BLUEBERRY CORNER Discover the local secret for fresh, quality blueberries, strawberries, raspberries and sensational natural fruit ice creams. The kids will be entertained watching the action through the viewing windows of blueberries being sorted and packed for domestic and export markets. Or let them blow off steam and work off that ice cream in the playground. Open from 9.30am to 5pm Tuesday – Sunday, 364 Thornton Road R & BEE’S A local favourite with some of the sweetest strawberries you’ll ever taste. Take home a jar of their delicious honey or some snap-frozen berries for smoothies. Open 7 days from 9pm to 5pm, 132 Thornton Road, Whakatane L'EPICERIE CAFÉ AND THE LARDER DELI Whakatāne’s slice of France has been serving authentic French food, homemade breads and pastries, along with great coffee for nearly a decade. At the Larder you’ll find a selection of imported French delicacies. Stay for dinner and try the escargot—there’s no need to travel to France to enjoy the famous French dish. L’Epicerie Café open until 2.30pm 7 days a week, 73 The Strand. The Larder open until 2:30pm 7 days a week and for dinner Thursday and Friday, 128 Commerce Street.
SEAFOOD FIX
OHIWA OYSTER FARM Ohiwa Oyster Farm has been producing oysters since 1968. They also have a range of seafood, burgers and meals, and smoke a variety of fresh fish. 111 Wainui Road, Waiotahi GIBBO’S ON THE WHARF If it’s location, location, location, Gibbo’s gets three ticks. Situated right on the wharf they serve the freshest of seafood and fish ‘n’ chips. Try their unique crumbed fish, which seals the fish and steams it from the inside. Open 7 days from 11am to 7pm, 2 The Strand, Whakatāne
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ŌHOPE
Just out of town is the gorgeous beachside suburb of Ōhope with some of the best eateries in town. FISHERMAN’S WHARF With its stunning waterfront views of Ohiwa Harbour, Fisherman’s Wharf is a magical spot for a sumptuous meal. With a focus on local produce and seafood, enjoy a stylish dinner as the sun sets in front of you. 340 Harbour Road, Ohope Beach MOXI CAFE A super-stylish container cafe, with fantastic food and excellent coffee. A great spot for brunch in the heart of Ohope! Open 7 days until 3pm, 23 Pohutukawa Ave, Ohope Beach CADERA Perfectly suited to its beach setting, this relaxed restaurant has a menu of Mexican favourites and particularly tasty authentic margaritas. Open Tuesday – Friday 4pm – 10pm, Saturday and Sunday 11am – 10pm
PORT ŌHOPE GENERAL STORE AND CAFE This is where the locals meet and the tourists always return! Metres from the sea you can pick up all your grocery needs for that camping trip or picnic, cool off with a fresh juice, an ice cream or simply sit back and relax and enjoy the views at the cafe. Living up to their name of general store you can also pick up bait, tackle and ice for that day out on the harbour or if the fish aren’t biting end with some fish ‘n’ chips and a few beers. If you are after a little adventure or a way to work off all those ice creams and fish ‘n’ chips, hire a stand up paddle board for some fun on the water. Open 7 days, 311 Harbour Road Whakatāne is a district of rich heritage, wonderful coastal and bush resources and an outstanding climate. Pop into the Information Centre (Quay Street, Whakatāne) to discover the great walks and amazing activities on offer, from learning to surf, horse trekking, tours to Whakaari/White Island, golf and so much more.
WHAT’S ON IN WHAKATĀNE THIS SUMMER
Whakatāne Seafood Festival
One of New Zealand’s iconic seafood festivals with thousands of locals and visitors celebrating the local kai moana. The Whakatāne Seafood Festival showcases the very best of New Zealand’s wild caught seafood and fabulous food alongside nautical themed competitions, fishy tales and live entertainment. Soak up the sun, enjoy a wide range of seafood, wine, beer and live entertainment in a breath-taking setting with views of Wairaka, Moutohorā/Whale Island and Whakaari/White Island. A hundred percent of the profits made from the Whakatāne Seafood Festival are donated to Whakatāne Coastguard. Saturday 18 January, 1–7pm, The Heads Reserve, Whakatāne www.whakataneseafoodfestival.nz
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Sunshine and a Plate The Air Chatham’s Sunshine and a Plate food festival returns in 2020 to celebrate the abundant food, lifestyle and sunshine in the Whakatāne District. Showcasing the best the region has to offer, the programme has an incredible variety of events that are sure to tempt the taste buds and delight the senses. Tickets sell out quickly, so visit www. sunshineandaplate.nz to book yours now! All proceeds from Sunshine and a Plate go directly to Hospice Eastern Bay of Plenty — providing excellent, compassionate palliative care for everyone throughout the Eastern Bay of Plenty. 29 February – 8 March 2020 www.sunshineandaplate.nz SUNSHINE GOURMET MARKETS A family-friendly gourmet extravaganza set amongst the beautiful Whakatāne Rose gardens has something for everyone. With a range of tantalising speciality food stalls, garden bar, children’s area and fantastic entertainment, all you need to do is bring a picnic blanket, your wallet and an appetite! Entry: Adults $5 (if pre-purchased online) or $10 on the day. Children under 16 – FREE Saturday 29 February 1–7pm Whakatāne Rose Gardens, McGarvey Road, Whakatāne
LEISURELY LUNCH WITH JO SEAGAR An exceptional occasion brought to life with a guest appearance from Jo Seagar, the Ladies Lunch is sure to impress. Relax in splendid surroundings while you enjoy a three-course meal with matching wines and listen to outstanding music. Tell your friends at once and book as a group for this not-to-be-missed event. 11.30am – 2pm Wednesday 4 March, Meadow Hill, Awakeri GOURMET BEACH BBQ Beach. BBQ. Bar. Band. This event ticks all the boxes! Join us for a lavish gourmet BBQ, fantastic selection of beverages, music by the extremely-talented Jinan Dodd and beach bonfire and games. This is the first time the Gourmet Beach BBQ has been on offer, so make sure you snap up your spot at this festival highlight. 6pm – 10pm Thursday 5 March, Surf & Sand Beachfront Venue, Ōhope GINSTRONOMY Join us for a spectacular evening of gin cocktails and hors d’oeurvres! Ginstronomy encapsulates the era with five courses of bespoke gin-based cocktails and drinks, served with delectable ginbased canapés. Be entertained by our professional bar specialists as they whip up a range of delicious concoctions before your eyes.
AIR CHATHAMS DC3 SCENIC FLIGHTS A unique opportunity to step back in time aboard the iconic DC3 for a 45-minute scenic flight along the coast. Begin with sumptuous food and chilled bubbles as you learn the fascinating history of the aircraft, before taking to the skies to enjoy the breath-taking scenery including Whakaari/White Island and Moutohorā/Whale Island. Tickets for this special glimpse into history sell fast, so secure yours today. 10am Sunday 1 March, Saturday 7 March and Sunday 8 March 5pm Saturday 29 February, Sunday 1 March and Saturday 7 March Departs from Whakatāne Airport 45 minutes before departure
Featuring boutique gins from Scapegrace, Karven, Blush and Dancing Sands. 6pm – 10pm Friday 6 March, Top Shelf Bar SUNDOWN ON THE WHARF Back by popular demand, the stunning Sunset on the Wharf event is the grand finale of the Sunshine and a Plate festival. A divine three-course meal by Fisherman’s Wharf Cafe will be served while you sit along styled tables on the wharf and watch the sun go down over the harbour. John Hancock from Hancock & Sons will impart some pearls of wisdom as you enjoy a selection of their award-winning wine. This is a truly stunning experience with very limited numbers. 5pm – 9pm Sunday 8 March, Port Ōhope Wharf
Tickets for all Sunshine and a Plate events available at www.sunshineandaplate.nz
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KOKO Cafe WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES
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NOURISH | feature
Koko Cafe neatly mixes old and new in Hamilton’s southend: the new is a stunning Jeremy Shirley mural in the entranceway, a glorious splash of tropical colour to brighten your day, and the old is the building’s original black and white tiled flooring that leads into the spacious interior. In recent times, Koko’s had a new owner, Cherylene Fatupaito, a new name, and a refresh. While Cherylene wants to move the business forward, she’s respectful of its proud hospitality history and its distinctive location. And she knows the cafe well, having worked there earlier in her career. “It’s all fallen into place,” she says. “It needed a new start. I’ve dreamed big goals; there have been a lot of sacrifices and hard work to get here. We’ve really started from scratch.” Koko was formerly Metropolis Caffe, founded in 1991 by brother and sister team Robert and Deborah Nudds. Everyone has a Metropolis memory; it was the go-to place for good coffee, vibrant food and tonnes of atmosphere. It led the city’s cafe culture and the southend’s ‘eat street’ spirit, and many others followed.
sold Metropolis, and Cherylene worked for subsequent owners Neil and Steve Smyth for 10 years. She trained as a chef at Waikato Polytechnic, has cooked in many Hamilton kitchens (most recently Mavis) and has watched the city’s hospitality scene expand. Her first job was at the long-gone Armadillo, at the north-end of Victoria Street, and she remembers when the big, bold Iguana Street Bar & Restaurant opened in the southend, and Tables on the River was taking off in Alma Street (both in the mid-1990s). Metropolis had been closed for a few months before Cherylene returned to her old haunt, refurbished it and opened it as Koko in January. She’s kept the same layout, the cafe’s original rimu tables have been restored—“we couldn’t let those go”—and she commissioned Waikato artist Jeremy Shirley’s beautiful bird-of-paradise mural. As well, she brings fresh energy to the food and service: “We like to do our ingredients justice.” She admires the fresh, colourful food of Israeli-English chef and foodwriter Yotam Ottolenghi and is an avid reader of cookbooks and anything that she can lay her hands on for ideas and inspiration.
As well as its good food and beverages, it had the enviable location of a Heritage New Zealand-listed building that was once the premises of Paul’s Book Arcade, a city literary legend.
The aim is for hearty, generous, reasonably priced dishes from an all-day breakfast menu and an express menu that kicks in at 11am and runs through to evening. For breakfast, they’ve got the likes of apple cinnamon waffles, wholemeal pancakes, salmon omelette, and a super-big plate listed as The Abundance.
Robert and Deborah Nudds eventually
A couple of favourites from her earlier
time at Metropolis are on the express menu, including the famous ‘cone of fries’, the gado gado (wok-fried vegetables with peanut satay, tamarind vinaigrette and fresh slaw), and green Thai chicken curry. The green curry is Cherylene’s signature dish and she’s made it at a number of city cafes where she’s cooked. “It’s been tweaked and refined many times.” The base flavours include kaffir lime, bird’s eye chillis, fresh coriander, ginger and garlic, lime juice, fish sauce, coriander and cumin powder and seeds, and a reduced vegetable stock. “And a whole lot of love and attention.” Cherylene, who has Samoan heritage, became Muslim in recent years, and ingredients and preparation methods at Koko are halal, observing Muslim dietary requirements. Everything is made from scratch, and Cherylene says she values her staff members, who are committed to producing Koko’s fresh, tasty food. Chef Kerry Wise oversees the sweets in the cabinet. Cherylene says Kerry’s skill and personality shine in her work. “She brings her own character to the desserts.” Kerry’s soft-textured cashew-caramel slice and her classic Louise cake have been very popular. Says Cherylene: “We’re building our clientele; we want to make this a friendly environment for staff and customers.” Koko Cafe 211 Victoria Street, Hamilton Opens weekdays from 7.30am, weekends from 8am; until 6pm, Mon–Tues; 10pm, Wed, Thurs & Sun; Midnight Fri-Sat.
Wishing everyone a very merry Christmas and a great Summer! M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz
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Local PRODUCER WORDS VICKI JONES
Nearly 20 years ago, a group of growers sat round a restaurant table and came up with a name to brand their tomatoes that would later capture the hearts of families up and down the country. The Beekist name was born simply out of describing the gentle actions of the hard-working bumblebees who pollinate over a million tomato plants in greenhouses across the Waikato and South Auckland. The natural process of pollination is one of the main features of the Beekist brand, Operations Manager, Murray Adam, explains. “We let bumblebees do the hard work for us as they’re so productive. They can pollinate 450 flowers an hour and collect 50 times more pollen then honey bees. They’re strong enough to dislodge the heavy sticky pollen and they thrive in warm temperatures.”
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The pollination is done by male bumblebees as they do not go looking further afield to start another nest or hive. “The male bees have their own little hotels inside the greenhouses and they like to stay where they are. They know when they’ve got it good!” says Murray. Using bees also ensures Beekist limits the use of insecticides in pest control. As Murray explains: “If something goes wrong, we have to remove the bees and spraying would be counter-productive. The bees help keep us honest.” Originally started at Whenuapai, the Beekist grower network spread into the Waikato as the group expanded operations and is now part of the T&G family. Their greenhouses cover 28 hectares in total, largely in greater Auckland, across the Waikato, and with one near Rotorua. The Lynds Road site in Ohaupo is one of the main producing farms. With 3 hectares of greenhouses it is one of the biggest in New Zealand. “These well-placed locations mean we can get product to market really fresh,” says Murray. “We are always in production somewhere in New Zealand, staggering planting and picking times so there is different crop rotation throughout the year.” At Ohaupo, for example, the crop was taken out in late October, with new plants going in early November. Demand is then picked up by other local glasshouses, such as at Tuakau. On top of the natural pollination processes, Beekist has a number of sustainable initiatives central to their production philosophies. The big issue for most food producers is water consumption, so Beekist farms collect water from the roofs of their greenhouses. “When you’re growing crops outdoors, a lot of the water is wasted, either by falling on the ground around the plants or because it evaporates,” explains Murray. “Growing indoors, there is no water lost through evaporation, as we make sure all the water goes back into the plant.”
swapped out, or left on the shelf for too long.” T&G started working with produce wholesaler Bidfresh who supply restaurants and local chefs with fresh produce, well over a decade ago and have maintained a close relationship as they have grown. “We work closely with Bidfresh, especially when we have new varieties to offer.” Gus Tissink from Bidfresh adds, “We have always appreciated T&G’s willingness to listen to the foodservice market and respond with new product offers, especially in a business of its scale.” This working relationship led T&G to name one of their newest retail packs ‘Beekist Chefs Selection’, which is a mix of all their special tomatoes (favourites with many of the region’s best restaurants) in one pack. “The chef selection or melody cocktail,” Gus says, “is a super consistent product, with great colour and flavour; it’s a favourite among our chefs.” Beekist has also responded to the growing customer demand for environmentally responsible packaging alternatives. They were the first in their space to use cardboard in place of plastic punnets and extended this commitment to sustainable packaging at the beginning of last year’s summer season. Traditional plastic punnets have been replaced with a 98% plasticfree alternative, using boxes made from cardboard with only the small and easily removable window being made from plastic. The cardboard is sourced from certified responsibly farmed forests and everything is manufactured in New Zealand, reducing the environmental footprint. “The new packaging,” Murray points out, “will see 5.5 million less plastic punnets on supermarket shelves every year—that’s over 100 tonnes of plastic saved from landfills. We’re continuing to look at other new sustainable packaging options but this change will certainly make the difference that we all need.”
The tomatoes are hand-picked, with a focus on quality checking that shoppers expect. Beekist is now sold to both the main supermarket chains, available pretty much everywhere in New Zealand. “We purposefully don’t release to all stores,” says Murray, “as we need to make sure we have levels of control, so nothing gets
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TIME TO SAY TOMATO WORDS AND IMAGES EMMA GALLOWAY
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NOURISH | recipes
THYME-ROASTED TOMATO & RICE SALAD WITH PRESERVED LEMON & SUMAC Roasting tomatoes until slightly dried intensifies their flavours and makes them the perfect flavour-bomb to add to summer salads. This rice-based salad is the perfect make-ahead dish to take along to summer BBQs. Add some cooked chickpeas for a more substantial stand-alone meal. I used medium-sized tomatoes. If you use cherry tomatoes, reduce the cooking time and if you use large tomatoes, you’ll need to increase it. Finely grated lemon zest can be used in place of preserved lemon, if preferred. You can find sumac in the spice section of most supermarkets, simply leave out if you can’t find it. SERVES 4–6
1kg tomatoes 1 tbsp thyme leaves, roughly chopped ½ tsp sumac olive oil fine sea salt and freshly ground black pepper
1½ cups white basmati rice, rinsed well ½ red onion, finely sliced ½ preserved lemon, skin finely diced 1 tbsp lightly toasted sesame seeds 2 tbsp lemon juice 4 tbsp extra-virgin olive oil big handful coriander leaves and tender stems, roughly chopped small handful parsley leaves, finely chopped pinch dried chilli flakes, optional
and give it a good stir. Cook for 7 minutes, drain well then return rice to the saucepan, cover with a tightfitting lid and set aside to steam for a further 15 minutes before fluffing up with a fork. Transfer rice to a large bowl, stir through onion, preserved lemon, sesame seeds, lemon juice and olive oil. Season with salt and pepper to taste, before stirring through herbs, chilli flakes (if using) and roasted tomatoes. Any leftovers will store in the fridge for up to 2 days.
Preheat oven to 170°C. Slice tomatoes in half and place onto an oven tray (or two). Sprinkle with thyme and sumac, drizzle with a little olive oil and season with salt and pepper. Roast 1 hour, or until slightly dried but still juicy in the centre. Bring a large saucepan of salted water to the boil, add basmati rice
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HERBED QUICHES WITH TOMATO SALSA
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These herbed quiches use pre-made corn tortillas in place of the usual pastry, making them not only super quick and easy, but crispy and transportable too. Use gluten-free corn tortillas if you need to. MAKES 6
6 corn tortillas (available from The Herbal Dispensary) 5 large free-range eggs ½ cup milk of your choice (I use rice milk to keep these dairy-free) 2 handfuls of soft herbs (such as parsley, coriander, chives), finely chopped fine sea salt and freshly ground black pepper Tomato salsa 4 tomatoes, finely chopped ½ red onion, finely chopped 2 slices pickled jalapeno, finely chopped
Preheat oven to 180°C. Grease six large muffin tins and place a small round of baking paper into the base of each. Lay tortillas onto two oven trays and heat in the oven 45–60 seconds or until just softened. Working quickly, gently press a tortilla into each muffin tin. You will need to overlap it a little and try not to press down too hard on the base of you will tear it. Whisk eggs and milk together. Add herbs and season well with salt and pepper. Divide evenly between tortilla cases and bake 20–25 minutes or until crispy on the outside and cooked through in the middle. Remove from the oven and set aside for 5 minutes. Run a knife around the edge of each to loosen and then gently tip out each one. Serve warm topped with a little salsa. To make the salsa, combine ingredients in a small bowl and mix well. Season with salt and pepper.
small handful coriander leaves, roughly chopped 1 tbsp extra virgin olive oil
Emma Galloway mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.
Nutrient-Dense. Handcrafted. Vegan. Delivered To You North Island Wide
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Courgette
Capers WORDS LYNDA HALLINAN
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NOURISH | gardening
Tomatoes and basil. New potatoes and mint. Strawberries and cream. Radishes and salt. Green beans and lovage. These are the bread-andbutter flavours of my summer garden, along with courgettes with, well, almost anything that can be splashed, drizzled, sprinkled, smashed or tossed into a bowl of spiralized ‘zoodles’.
gardeners often have the same issue with eggplants and tomatoes when we're a bit lax with watering in summer, but it's nothing to panic about as it only affects individual fruit and not the health of the plant.
Has any kitchen gadget—aside from the ubiquitous potato peeler— transformed the fortunes of a single vegetable as successfully as the spiralizer? At the peak of the zoodle (‘zucchini noodle’) craze a couple of years ago, speciality kitchen shops in Auckland were reportedly selling a spiralizer every 20 minutes. Whether you own a cheap crank-handle model or a top-notch KitchenAid attachment, I suspect spiralizers are now as common in Kiwi kitchens as the courgettes we churn into permed vegan pasta. Whether you call them by their French (courgette) or Italian (zucchini) name, these immature marrows (Curcurbita pepo) are a homegrown mainstay. Planted in a sunny spot, even in average soil, they flourish without any effort and, barring a fungal plague of powdery mildew, fruit continuously until the first frosts. In fact, they're so easy to grow that it's rather more useful to know how not to grow them too well. As gardeners, our job is to actively discourage their ambitions to rapidly mature into marrows. Lavishing your plants with love—or nitrogenous fertiliser—results in lush leaf growth, and the larger the leaves, the faster they wilt in dry conditions. So rule one is to starve them. Rule two: don't water them once they start flowering, as this simply makes the fruit swell into watery caveman's clubs. It's far better to conserve soil moisture and keep their roots cool with heavy mulching. Don't panic if your plants develop a habit of flopping on hot days as they'll perk up again after dusk. Early in the season, when temperatures are still variable, pollination can be hit and miss due to a lack of bee activity. Or, if the first fruit gets to the size of your little finger then starts to rot up from the base, it's blossom end rot. This is symptomatic of a calcium deficiency caused by inconsistent water uptake. Home
Similarly, at the end of the season, powdery mildew (and yellowspotted powdery mildew ladybirds, which spread the spores) is unavoidable on courgettes, cucumbers and pumpkins. But by the time this white, dust-like mildew appears, the plants have usually done their dash anyway. Or spray the foliage with a DIY mix of 1 teaspoon of baking soda per litre of water, with a squirt of washing up liquid to help it stick. Sow direct if you can and choose a mix of hybrids and heirloom varieties. Old-timers such as 'Cocozelle' and 'Costata Romanesco' (Kings Seeds) produce fewer fruit with firmer flesh and, consequently, better flavour, but modern varieties such as 'Black Coral' and 'Partenon' are much more prolific (not always a good thing). When American author Barbara Kingsolver and her family embarked on a year of locavore living for her 2007 book Animal Vegetable Miracle, she wrote of the annual menace of marrows (or summer squash, as American gardeners know them). She wrote, only slightly in jest, that her rural Appalachian friends locked their doors, not to deter burglars, but to foil locals who sneakily try to offload their surplus squash. Gourd grief: if I tried that, I'm pretty sure my neighbours would know who their cunning courgette courier was.
Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, freerange chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.
Relish every drop
MAKE THE MOST OF EVERY SPOONFUL
Mix crème fraiche or mascarpone with the last of your jam and use to top pikelets, scones or sandwich between two cakes
Homemade jams, jellies, vinaigrettes, dressings, chutneys, sauces, mustards. Real food made by real people.
5 MAIN ROAD, TE K AUWHATA | WWW.PEPLERS.CO.NZ | 07 826 3838 |
Peplers
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FOR SALE
NATURAL LIFESTYLE BEAUTY – 702B BRUNTWOOD ROAD, TAMAHERE A truly tranquil setting, this private and peaceful residence is set well off the road and adorned with mature plantings, lush lawn and flowering cherry trees. A beautiful home bringing together in perfect harmony an abundance of natural light, indoor-outdoor flow and warm comforting spaces. This home has been thoughtfully designed and embodies all the beauty and timeless detail of a Lockwood home. Bi-fold windows in the generous sized kitchen, coupled with great open plan living space is the perfect way to connect you to the outdoors and entertain on a summers day. Blending seamlessly with the outdoors, the sliding doors open to multiple outdoor living spaces that can be enjoyed in all seasons. Two generous living spaces offer ample opportunity to either curl up and read a book in front of the wood burner or entertain guests.
Family are indulged in five generously proportioned bedrooms, the master constitutes a private sanctuary, well away from the other bedrooms with an ensuite, opening to a decked area enjoying garden vistas and benefiting from a large walk in robe. Situated on 8,025sqm (more or less) with an external double garage, this is the perfect home and it could be your sanctuary from the pressures of daily life. Picture yourself having breakfast out the front in the morning sun and enjoying the expansive decked area on a long summer night. For sale By Negotiation - Contact Angela Finnigan for a full chattels inventory and viewing times.
ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT
021 623 550
angela.finnigan@bayleys.co.nz
Experience Hanoi, Halong Bay & Hoi An 8 - 18 September 2020
Join Kay Gregan The Travel Designer on an escorted tour to Vietnam .
A Bespoke tour experience. Taste and savour the flavour of each province; experience all there is to offer in this amazing country. Enjoy interactive cooking classes. Engage with local chefs, shop at local markets. Cruise Halong Bay, learn about the history of Vietnam and its people. Time to relax and shop for tailor made clothes - with Hoi An's best Coutures. • Return economy class flights ex Auckland flying Air NZ • One way domestic airfare Hanoi to Danang • 10 nights in 5 star Accommodation • Meals and Beverages as per itinerary • Tour transfers, Cooking Classes, Sightseeing & Entrance Fees • 1 night cruise on Halong Bay and sightseeing, tai chi on deck • Vietnamese English-speaking local guides • Tips and gratuities included plus bottled water, cool towels • NZD $50 Cash Passport Mastercard Debit Card • Vietnamese visas NZ Passports holders • Non-refundable deposit due at the time of confirmation NZD
$500 per person
• Pricing and itinerary may be subject to change and foreign
currency fluctuations, terms & conditions apply
• Single supplement available on request • Places on this tour are limited • Total cost NZD twin share basis per person $4,919
FINAL CALL - 5 places left for 'Nothing But Dreams on tour' - Wine, Women & Song with NZ Music Icon Tina Cross & Kay Gregan to the Barossa Valley & Hahndorf 15-20 March 2020. Stay tuned for our next tour! Kay M Gregan Award Winning TAANZ Bonded Travel Broker & CLIA Accredited Cruise Specialist
The Travel Brokers - TAANZ AWARDS Best Broker Brand 2018 & 2019 T: 64 7 865 9568 - Whangamata 64 7 8544 023 - Hamilton M: 64 27 337 6222 E:Kay.Gregan@thetravelbrokers.co.nz thetravelbrokers.co.nz/kaygregan
AT HOME with RED KITCHEN
The Plum Garden WORDS MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON
I love this time of year. We feast on what’s plentiful in the garden and this often means plums. As soon as a little plum hits the ground, our paddock slugs (Scarlett and Macy) turn into greyhounds with supersonic nostrils. I have to pick any plums I need off the tree and I keep the girls’ mouths full with the surplus so they don’t eat me. There is something really satisfying about using produce from your own back yard. We have three varieties of plums (Black Doris, Greengage and an Orange Pippin), which supply enough fruit to please the kids and to supply the cafe kitchen for the year. We cut the surplus in half, take the pip out and free flow them, before popping them in containers and back in the freezer.
Berrylicious Iced tea
Plum & Apricot Breakfast Bars
3 t-leaf T Berrylicious tea bags
These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold.
We sell this iced tea at RedKitchen. It is really refreshing and light, and we always get asked for the recipe. So here it is.
1 litre fresh apple juice ice 1 lemon Put tea bags in a 2 litre jug and fill with boiling water. Leave to seep until the water cools, stirring occasionally. When cool and a dark berry colour take the tea bags out and add 1 litre apple juice (more or less to your taste). To serve pour in a glass over ice and add a slice of lemon. Note: Great for your drink bottle!
CRUST
1½ cups melted butter 1 cup chopped almonds or walnuts 2½ cups flour 1½ cups brown sugar 2½ cups Harraways rolled oats 1 tsp salt 1 tsp baking powder 1 tsp baking soda
Plum Ricotta Crumble Cake This makes a huge cake so if you want to half it simply decrease the pan size to 20cms.
Combine all ingredients, stirring until crumbly. Reserve about 1½ cups, spreading the remaining crust on the bottom of a greased 12 x 30cm rectangular pan. Bake at 180 degrees for 12–15 minutes, until brown.
Crumble Topping
FILLING
1 cup walnuts
2½ cups chunky diced fresh plums
½ cup brown sugar
1 cup chunky diced fresh apricots or plums
½ cup plain flour
⅓ cup brown sugar
½ tsp ground cinnamon
1 tsp cinnamon
60g cold unsalted butter cut into small chunks
2 tbsp flour 2 tbsp butter, melted and cooled zest and juice of 1 lemon (about ¼ cup juice, 1 tbsp zest)
Pulse the walnuts in a food processor until coarsely chopped. Set aside.
Gently combine all ingredients in a bowl, tossing until well coated.
Cream the butter and brown sugar and then mix in the walnuts, cinnamon and flour. Place in a bowl and refrigerate while making the cake.
Spread filling over baked crust, then crumble reserved crust over the top. Bake at 180 degrees for 35–40minutes, until brown. Let cool completely before cutting into 24 bars.
Cake
300g butter 300g caster sugar 2 tsp grated lemon rind 4 eggs 400g self-raising flour 1 tsp baking powder 1 cup milk 350g well drained ricotta cheese 8 fresh (or tinned) plums, sliced Pre-heat oven to 180°C and prepare a 28cm cake tin. Cream the butter, sugar and lemon rind together in a bowl until light and fluffy. Add the eggs and mix until well combined. Add the sifted flour and baking powder alternately with the milk to make a soft batter. You may not need to use all the milk. Spoon half the batter into the greased and lined tin. Crumble over the ricotta and half of the reserved crumble mixture, then top with half the plum slices. Gently spoon the remaining batter over the fruit. Top the cake with the remaining plum slices, then sprinkle the top of the cake with the remaining crumble. Pop in the oven and cook for 60–75 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. Dust the top of the cake with icing sugar just before serving.
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NOURISH | recipes
Plum Muffins 3 cups flour 1½ cups sugar 4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 1¼ cups oil ½ cup cream cheese raw sugar for sprinkling 3 eggs 4 plums, chopped, plus two for extra and the tops
The Herbal Dispensary ph. 07 825 7444 6 Wallis Street, Raglan theherbaldispensaryraglan.co.nz Mon to Sat 9am-5pm Sun 10am - 5pm
Preheat oven to 180°C. Mix dry ingredients and wet ingredients in separate bowls. Add dry mix to wet ingredients and then fold together. Add chopped plums to mix and fold together. To ensure light and soft muffins do not overmix. Spray muffin tins well and fill each tin evenly with mix. Poke some extra plums into the muffins. We love our muffins full of fruit. Place 1 tsp cold cream cheese onto the top of each muffin, a few thin slices of plum and 1 tbsp raw sugar. Place muffins on middle or top oven shelf and bake for approximately 15 minutes.
Megan Priscott www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.
organic, local fruit & vegetables fresh juices & vege boxes fresh bread, free range eggs seeds, seedlings & soil bulk foods & refiller y ointments, balms & tonics herbal tonics, handcrafted tea blends
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Zucchini flowers
the ultimate edible flower CALL US FOR THE BEST IN SEASON PRODUCE. CONTACT GUS TISSINK 0800 346 3366 027 241 3090 | gus.tissink@bidfood.co.nz
Gourmet French & European food & wine for all your summer entertaining!
51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz
GRAB A BITE ATÂ YOUR LOCAL
OPEN 7 DAYS Phone 027 537 1853 or email hello@hayescommon.co.nz
Zucchini RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ
Ribbon Salad
Zucchini Tart
This is a wonderfully fresh way to serve zucchini.
Simplicity is the key to this striking tart where zucchini is the hero.
2–3 medium zucchini
½ cup Parmesan, finely grated
2 tbsp pine nuts, lightly toasted
1½ cups plain flour
2 tbsp currants
pinch salt
1 tbsp lemon zest
150g butter, chilled
2 tbsp lemon juice 1 tsp sugar pinch salt 2 tbsp extra virgin olive oil Using a vegie peeler create ribbons from the zucchini and toss in a bowl with the currants and pine nuts. Place the remaining ingredients in a small jar and shake until well combined. Drizzle over the zucchini.
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2–2½ tbsp water 200g mascarpone 2–3 medium sized zucchini 1 tbsp extra virgin olive oil salt & pepper egg or milk for brushing the pastry
Make the pastry by placing the Parmesan, flour and salt in a food processor. Chop the butter into small cubes and add to the flour. Pulse until the butter is broken up and the mixture looks like course breadcrumbs. Then with the motor running add the water, 1 tbsp
at a time, until the pastry comes together into a ball. Wrap and chill in the fridge for at least 30 minutes. Slice the zucchini into thin circles then toss with the olive oil and a generous pinch of salt and pepper. Roll the pastry out into a rough circle, 1–2 cms bigger in diameter than a large dinner plate. Place the rolled out pastry onto a lined oven tray and scribe a circle (using a large dinner plate as your template). Spread the mascarpone over the circle. Then layer the zucchini slices in tightly overlapping circles, starting at the edges of the circle and working your way to the centre. Once the circle is completely covered in zucchini, fold the rough edges of the pastry over the edges. Brush these edges with either a beaten egg or some milk for a golden crust. Bake at 200°C for 40–50 minutes or until the pastry is golden brown. Serve warm or cold.
NOURISH | recipes
Bacon Wrapped Zucchini & Ricotta Cups
Serve these beauties for an easy and delicious summertime brunch or lunch.
2 cups grated zucchini 2 spring onions ½ cup fresh basil handful of parsley and/or chives 500g ricotta
Finely chop the spring onion and herbs. Mix these with the grated zucchini, ricotta, Parmesan and egg. Line the edges of six holes in a Texas muffin tin with the bacon and divide the ricotta mixture between each. Top with a tomato and bake at 180°C for 30 minutes.
½ cup Parmesan, grated 1 egg 6 rashers of streaky bacon 6 small tomatoes
Stockists of Designers Guild Fabrics & Wallpapers 3 EMPIRE STREET, CAMBRIDGE | OPEN TUES- SAT M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz
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Cherry WORDS RACHEL HART | IMAGES BRYDIE THOMPSON
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NOURISH | nutrition
Cherries—the smallest member of the stone fruit family—are one of New Zealand’s favourite summer fruits. Originally from the Eurasian countries between the Black and the Caspian Seas, the popularity of cherries saw them eagerly exported around the world and, as luck has it, the temperate climate and winter chill of Central Otago means we can grow the fruit right in our own backyard. Cherries fit into two categories, sweet or tart. The sweet ones—firm and heart-shaped—are best eaten fresh, while tart cherries—bright red and round—are great for cooking and baking. Admittedly, pitting and chopping cherries can be laborious, but their juiciness and ornamental value topping a Christmas trifle, rescuing a drab fruit salad or completing a French clafouti makes it well worth the effort. While cherries may be small, their nutritional contribution is anything but. Like most fruit, they provide a good dose of fibre, vitamins and minerals, particularly vitamin C and potassium. But their claim to fame comes from the more unusual healthful benefits they offer and cherries’ most impressive health-promoting property is probably their ability to promote sleep.
damage. This is partly thanks to the cherry’s high antioxidant content, which helps protect cells and fight off inflammation, as well as its decent dose of the electrolyte potassium. While these health benefits can be enjoyed by the masses, there is a particular group of people with a deep affection for cherries: gout sufferers. Gout is an inflammatory disease in the arthritis family where uric acid builds up in the blood, causing excruciating pain often in a toe, elbow or finger joint. For those with gout, cherries are a Godsend—they naturally reduce uric acid levels in the body, which makes them a delicious and side effect-free way to prevent gout flareups and relieve pain during an attack. The New Zealand cherry season only lasts from mid-December to early February at a stretch, so they are a real blink-and-you-miss-it food group. Though they are a popular Christmas treat, January is the best time to indulge as the fruit will be at its sweetest, healthiest and cheapest. Whatever your fancy—cherry pie, cherry jam or popping them in your mouth straight from the fridge—make sure you get some sleep-promoting, muscle-protecting, goutfighting cherries in your diet this summer!
If you have ever suffered insomnia and sought out a natural cure, you’ve likely come across tart cherry juice. Cherries—tart varieties in particular—are one of a few natural sources of melatonin, a hormone involved in regulating our sleep-wake cycles. You’d have to eat an awful lot of cherries to feel the effects, whereas a glass of tart cherry juice provides a more concentrated hit, working just as well as a melatonin supplement. The next benefit will be welcome news to elite athletes and everyday exercisers: tart cherries play a significant role in muscle recovery. By consuming tart cherries before and after a strenuous workout, athletes experience quick recovery and less muscle
Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.
Discover Waikato’s Hidden Gem!
021 REDBARN (733 2276) | www.redbarn.co.nz | theredbarn
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CHERRY RIPE WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
NOURISH | recipes
CHERRY RIPPLE ICE CREAM
This easy creamy ice cream rippled with cherry can be whipped up without the need for a fancy ice cream machine.
250g cherries ¼ cup sugar 1 cup cream 200g mascarpone 1 tin condensed milk Halve and pit the cherries. Place in a small pot with the sugar and cook over a low heat until the cherries are soft. Allow to cool before pureeing. In a bowl, whip the cream and mascarpone to the soft peak stage. Slowly add the condensed milk and continue to beat until you reach the stiff peak stage. Gently fold in the cherry puree. Don’t be tempted to over mix or you will ruin the ripple effect. Transfer the mixture to a two litre freezer proof dish and freeze overnight.
CHERRY GRANITA If dairy is not your thing, you don’t have to miss out on an icy treat for dessert on a hot summer evening.
500g cherries 1 cup water ½ cup sugar 1 tbsp lemon juice Halve and pit the cherries. Add these and the remaining ingredients to a pot and simmer for 15 minutes. Place in a food processor or blender and puree before pouring into a rather large airtight container and freeze. To make it into granita you can either break up the partially frozen puree with a fork at intervals while it freezes, or you can wait until it has frozen then place in a food processor and process before placing back into the freezer for a few hours. The reason for the large container is to speed up the freezing time while also avoiding a large frozen block which is hard to break up. Serve in small glasses as a refreshing after dinner treat.
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MINI BLACK FOREST CAKE
A double shot of espresso or 1/3 cup strong coffee 250g dark chocolate 1 tsp vanilla extract 3 eggs 1 cup sugar ½ cup flavourless oil (I use sunflower) 1 cup flour 1 tsp baking powder ½ cup cocoa /3 cup milk
1
500g fresh cherries, pitted ¼ cup sugar juice of half a lemon 2 tsp cornflour ¼ cup water 300mls cream To make the cakes melt 150g of the chocolate with the coffee. You can do this in the microwave (in 30 second bursts), over a double boiler or directly in a pot if you have an induction cook top. Once melted, set aside and allow to cool.
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Beat the eggs, sugar, vanilla and oil together until light and fluffy then slowly add in the melted chocolate. Fold in the dry ingredients, then finally the milk. Grease 12 individual mini cake tins/Texas muffin tins and divide the mixture between these. Bake for 15–20 minutes at 180°C. Place the cherries in a small pot with the sugar and lemon juice. Simmer for 15 minutes. Mix the cornflour with the water then mix this into the cherries. Continue to cook until thick. Take off the heat and cool completely. When the cakes and cherries have completely cooled, whip a cup of the cream (with a tsp vanilla extract—optional) until soft peaks. Make the ganache by melting the remaining chocolate and cream together. To assemble, cut each cake in half, piping or dolloping the cream on the bottom halves of each cake. Top these with the cherry mixture before carefully sandwiching with the top of the cakes. Ice with the ganache and, if you want, chocolate dipped cherries.
CHERRY SAUCE If you are a fan of cranberry sauce you will love this sweet and sour sauce which is a great way to use those seconds or slightly ugly cherries you can often pick up for a bargain. It goes perfectly with ham or turkey, spread it on sandwiches, use it as a pizza sauce with smoked chicken and Brie, drizzle over BBQ’d venison, or use as a dipping sauce for spring rolls.
3 cloves of garlic, crushed 1 onion, chopped 500g apples, peeled and chopped 1 cinnamon quill 2 star anise 1 cup apple cider vinegar ½ tsp salt 500g cherries, pitted 1 cup brown sugar Place all the ingredients in a large pot and bring to a simmer. Allow to bubble away slowly until the mixture is pulpy, then puree in a blender or food processor. Return the sauce to the pan and bring back to the boil. Simmer for 2–3 minutes before pouring into sterilised bottles and sealing.
Make memories with family this summer
Open 7 days, 8am-3pm | 337 Newell Road, Tamahere | punnet.co.nz | thecountryprovidore.co.nz
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P RI MO W I NE IN A PRI MO NEW LOC AT ION You’ll always get great service, banter, value and of course wine at Primo Vino. Come and see us in our brand new space on Tristram Street.
Open Monday to Friday 10 to 6, Saturday 10 to 4
222 Tristram Street, Hamilton primovino.co.nz Henry Jacobs
head honcho, chief wine buyer and taster. Great taste in wine, jokes not so much.
Coastal
WORDS VICKI RAVLICH-HORAN | RECIPE DEBORAH HIDE-BAYNE
PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ
Ever wondered what it might be like to leave behind life in the city and build a simpler life? Deborah Hide-Bayne has done just that and the city she left behind was a mighty big one. Originally from London, Deborah has called Coromandel home for 15 years. An avid foodie, artist and photographer, this is not Deborah’s first foray into publishing. Her first book, Coromandel Flavour, captured the relaxed beach way of life in recipes and photographs as well as her diary and artist’s sketchbook. Coastal builds on this as Deborah and her husband Duncan and son Jack literally built a house and their dream life on a plot of land in Coromandel. This is the dream that many have but few can live—to swap the city life for the coast, enjoying the seasonal cycle and the flavour of food fresh from the ocean and garden. Coastal follows the seasons, and you follow the family’s journey not only building their dream home but a number of other projects and, of course, dishes that together create a life lived simply and joyfully. From building a compost bin to skincare products, smoking fish to raising hens, it’s the perfect inspiration and encouragement for you to ‘have a go’ yourself.
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Coastal RRP $39.99 www.coromandelflavour.co.nz
NOURISH | review
Snapper Fishcakes Makes about 16 cakes
1 tbsp ground cumin
to firm up for 15 minutes or so.
Fish cakes ... such a good idea. These ones are inspired by an Ottolenghi recipe (with a Kiwi twist). If you fillet your own fish you will usually have a few smaller pieces. This warming recipe creates another meal out of those pieces and your whole family will love them.
2 eggs
Shallow fry the cakes in the olive oil. You want the cakes to be golden brown on the outside and cooked all the way through. (You may need to sacrifice one in order to double check this.)
3 slices wholemeal bread 400g snapper 1 onion 2 garlic cloves handful fresh parsley 1–2 stalks fresh tarragon 1–2 stalks fresh mint
salt and freshly-ground pepper glug olive oil Blitz the slices of bread up into breadcrumbs using a food processor, or finely chop them. Very finely chop the onion and crush the garlic. Chop the herbs. Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge
Note: You could serve the cakes with couscous or rice and a savoury tomato sauce. If you are going to do this, you can partially cook the cakes in the tomato sauce. Make a fairly liquid tomato sauce in a shallow wide cooking pot or frying pan, and once you feel the cakes are well-browned, put them into the sauce, cover and simmer for 15 minutes until the sauce is well-reduced and the cakes are hot.
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IMAGES ASHLEE DECAIRES
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NOURISH | recipes
One of the great things about summer is we seem to have more time to entertain. So we asked a few of our favourite chefs what their go to dishes are at this time of year when they are entertaining or asked to bring a plate.
To Start PROSCIUTTO-WRAPPED SCALLOPS WITH SWEETCORN PURÉE AND BACON CRUMB Lisa Quarrie from Hayes Common in Hamilton East takes beautiful in season corn and serves it with fresh NZ scallops.
100g butter 2 tbsp extra virgin olive oil 4 shallots, finely diced 2 garlic cloves, chopped 4 sweetcorn cobs, kernels removed
Sear the scallops with a little olive oil and butter until golden (only takes about 1–2 minutes depending on size of scallops). Wrap each scallop in a thin strip of prosciutto. Place corn puree on plate, scallop on top, with bacon crumb over the top. Sprinkle with a little extra smoked paprika on the plate.
SMOKED FISH RILLETTE Continuing with the seafood theme, Brad King from Falls Retreat in Waihi shows us how to create a simple yet stunning canape with some smoked fish. Just another reason to get out on the water for a spot of fishing.
80ml (⅓ cup) white wine 60ml (¼ cup) water 1 tsp smoked paprika (plus a little extra for garnish) 10 large scallops 5 slices prosciutto, sliced horizontally into thin strips 4 strips streaky bacon
250g smoked salmon 100g smoked kahawai 100g creme fraiche ⅓ cup fresh herbs to taste (coriander, dill, chives, parsley, spring onions), finely chopped zest of 1 lime
Heat 50g of butter and 1 tbsp of olive oil in a large frying pan. Sauté the shallot and garlic for 5 minutes or until soft. Add the corn kernels and cook for another minute. Pour in the wine and simmer for two minutes or until it almost evaporates. Add the water. Season with salt and pepper and smoked paprika. Simmer covered, stirring occasionally, for 5–7 minutes or until corn is tender. Allow to cool slightly, then using a blender/food processor/stick-blender, add the final 50g of butter and 1 tbsp olive oil to the mix and puree until smooth.
⅓ cup baby gherkins and capers, finely diced ½ a shallot (optional), finely diced Flake the fish and combine all ingredients into the bowl. Just before serving smear on crostini.
Take the streaky bacon and place on a baking paper lined tray, bake at 170°C until crispy. When cooled, cut or crumble into small pieces.
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The Main Event STUFFED CAPSICUMS Sophie Beck from The Punnet in Tamahere shares a recipe she learnt while working at The River Cafe in London. “The produce they used,” Sophie says, “was absolutely out of this world and to really showcase the produce, simplicity was key. I love being able to highlight the beautiful heirloom tomatoes now available. This is a great summer dish, which looks and tastes amazing on any antipasto platter as a starter or as part of a buffet.”
50ml extra-virgin olive oil salt and pepper 2 tbsp sherry vinegar Preheat the oven to 150°C. Cut the peppers in half lengthways, scooping out the cores, ribs and seeds. Season the insides with salt and pepper.
1 clove of garlic, thinly sliced
Arrange the pepper halves cut side up on a baking sheet. Divide capers and garlic over the 8 pepper halves. Add a white anchovy into each half, followed by 2 basil leaves. Fill each pepper with 4 cherry tomato halves and drizzle with sherry vinegar and extra virgin olive oil. Bake for one hour or until peppers are super soft, semi dried and collapsed. If there is still quite a bit of liquid in the peppers, keep cooking them in the oven until they start drying up.
8 white anchovy fillets (in oil), drained
Serve at room temperature.
4 x large red peppers 16 x mixed heirloom cherry tomatoes, halved 2 tbsp capers in vinegar, drained
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16 x basil leaves
BABY KALE, ZUCCHINI & GREEN BEAN SALAD
WATERMELON CUCUMBER SALAD This refreshing salad from Hamish Carter of Oscar & Otto in Tauranga with its zingy lime and chilli dressing is perfect with the BBQ duck.
Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese.
250g blanched green beans 2 small zucchinis 1-2 cups baby kale leaves 25g shaved vintage Meyer Gouda ⅓ cup toasted almonds, sliced
4 cups seeded watermelon, cut into ½ inch cubes 1 telegraph cucumber, halved, seeded and sliced into 1cm slices 1 cup fresh mint Leaves (½ cup roughly chopped) 1 packet (200g) creamy feta ½ cup lightly salted roasted peanuts (optional) Fresh coriander for garnish Chilli Lime Dressing ½ cup extra virgin olive oil
INDONESIAN BBQ DUCK Wayne Good from Arkanda says this dish is a great way to serve something different on the BBQ. And the best thing is all the work can be done ahead of time!
6 duck legs (available from La Cave) 1 tbsp crushed coriander seeds 4 cloves garlic 4 diced shallots 2 tbsp chopped galangal 2 bay leaves 1 tbsp palm sugar 1 cup water 4 tbsp sweet soy sauce 1 tbsp honey ½ tsp white pepper Place the duck in a roasting pan with the coriander seeds, garlic, shallots, galangal, bay leaves, palm sugar and water. Cover with foil and place into a pre-heated oven of about 140°C and bake very slowly for about 3 hours.
6 tbsp lime juice zest of 2 limes 1 tbsp fresh ginger, finely grated 1 red chilli, finely chopped 3 tsp sugar 1 tsp sea salt ¼ tsp freshly ground pepper Combine watermelon and cucumber in a medium bowl. Cover with cling wrap and refrigerate for at least 15 minutes and up to 4 hours. Drain; discard water. Meanwhile make the chilli lime dressing by combining all ingredients in a medium size jar with a tight fitting lid, then SHAKE, SHAKE, SHAKE. Once combined well check the taste and add more chilli and/or salt and pepper. Pour half the dressing over the watermeloncucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with mint and coriander and toss gently again.
Remove from the oven, and place to one side (this can be done well in advance).
Assembling the salad, place the pre-dressed watermelon-cucumber salad onto a serving dish. Crumble over the creamy feta, roasted peanuts and sprinkle with leftover mint leaves. Add a little more dressing over top if you like and serve immediately.
Heat a BBQ. Mix the soy sauce, honey and pepper together. Brush the duck with the glaze and BBQ until glazed and sticky.
Goes very well with Sichuan peppered calamari or with grilled marinated octopus tentacles
½ cup pumpkin seeds ½ cup pomegranate seeds ¼ cup lemon and dill vinaigrette fresh dill Bring a large pot of water to the boil. While waiting for the water, prep the beans by cutting the tips off. Fill a separate bowl with ice water. Once the water reaches boiling point plunge the beans in for one minute, drain and then put into ice water. Cut the ends off your zucchini and lie flat on a board. With a peeler, cut the zucchini into ribbons until you get to the middle or reach the seeds then turn it over on the board and repeat. To plate the salad, start by dressing the zucchini and green beans in a bowl with two tablespoons of the vinaigrette. Then on a flat dish place a third of your kale leaves, a third of your green beans and a third of your zucchinis and some of the cheese. Sprinkle with a third of the toasted almonds, pumpkin seeds and pomegranate seeds. Repeat. To finish, add the remaining vinaigrette and garnish with some fresh dill. Serve immediately.
LEMON AND DILL VINAIGRETTE ½ tsp micro planed lemon zest 2 tbsp freshly squeezed lemon juice 1 tbsp honey ½ tsp Dijon mustard ¼ tsp fine sea salt, or to taste 4–5 tbsp extra-virgin olive oil 3 small stalks of dill, roughly chopped freshly ground black pepper to taste Place all the ingredients into a glass jar with a lid and shake for 2 minutes.
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The Perfect Ending NUTELLA PARFAIT “The best chocolate frozen dessert ever” is how Maurice Montero describes this Nutella parfait. “Parfait is one of my favourite things to make because I don’t need an ice cream machine. For a joke I was putting Nutella in a parfait base and it was the best accident ever. Who wouldn’t love frozen Nutella?”
400g jar Nutella 2 cups cream
WAYNE’S MAGICAL MERINGUES Wayne from Arkanda demonstrated these in the Samsung Cooking Theatre at the recent Waikato Home and Garden Show and they worked perfectly every time. I decided I had to share them. Meringues are great to have in an airtight container just in case. With a bit of whipped cream and some fresh fruit you have a quick and easy dessert everyone will be impressed with. I dipped these in a little chocolate and chopped hazelnuts to go with our Nutella Parfait.
3 egg whites 1/3 cup caster sugar
2 egg whites (at room temperature) 2 cups caster sugar
Gently melt the Nutella and ½ a cup of cream together until combined, then allow to cool. Whip the egg whites till soft peaks and add Nutella mixture to this and spatula through so you don’t lose any air. Whip the remaining cream until yoghurt-like thickness and fold this through the Nutella mixture. Line a loaf tin and pour in the mixture before freezing overnight. To serve, tip it upside down on a platter, decorate with chocolate shavings or chopped hazelnuts before cutting into slices.
2 tsp vinegar 4 tbsp boiling water In a stand mixer beat the egg whites until fluffy. Add all the other ingredients and beat on full for 10 minutes. Place large teaspoonsized blobs onto greased baking trays. Cook at 120°C for 30 minutes, then switch off the oven and leave the meringues in there until they have cooled.
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Nectarines WORDS AND IMAGES AMBER BREMNER
Nectarines may belong to the same species as peaches but their fragrant, tangy taste sets them apart from their fuzzy siblings. There’s nothing that says summer more than warm nectarine juice dripping down your chin, but they’re also quite versatile in both sweet and savoury dishes. Store nectarines at room temperature and eat them when they’re perfectly ripe—evenly coloured and still firm but with a slight give.
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Nectarine & Tofu
CAPR ESE SA L A D
Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in vitamin B12 and has a kind of cheesy flavour. It’s important to note that nutritional yeast (sometimes called savoury yeast flakes) is not the same thing as bread making yeast. Look for it at the supermarket, Bin Inn or health food stores.
Marinated tofu 300g block of firm tofu (I recommend Tonzu organic tofu - available at The Herbal Dispensary) ¼ cup freshly squeezed lemon juice 2 tbsp extra virgin olive oil 2 tbsp nutritional yeast (available from The Herbal Dispensary) ½ tsp salt Dressing 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1–2 tsp raw sugar 1 tsp Dijon mustard salt and pepper to taste
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Salad 3–4 nectarines, thinly sliced 1–2 shallots or small red onions, thinly sliced handful of freshly picked basil leaves Begin by preparing the tofu. Remove from packaging, rinse under cold water, then wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1–2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, then slice into 5mm thick pieces and put in a container with a watertight lid. Mix lemon juice, extra virgin olive oil, nutritional yeast and salt together, then pour over the tofu. Marinate tofu for at least two hours, turning over the container every now and then to ensure all pieces of tofu are well coated. While the tofu is marinating, shake dressing ingredients together in a small jar. Adjust salt, pepper and sugar to taste. Heat a large fry pan (or barbecue grill) over medium-high heat. Remove tofu from the marinade and fry, cooking on both sides until golden. There is no need to add extra oil if using a fry pan, but you’ll need extra to ensure it doesn’t stick if you’re barbecuing. Arrange tofu, nectarines, red onion and basil leaves on a serving platter and drizzle with dressing. Serve immediately.
NOURISH | recipes
Nectarine & Saffron CUSTAR D TART This dreamy vegan custard tart is the perfect end to a long summer lunch or balmy evening dinner, perhaps alongside a chilled glass of rosé or even a buttery chardonnay. Choose a light, floral honey blend you like the flavour of. Blind baking ensures the pastry case keeps its shape. I use crushed baking paper and uncooked brown lentils as an inexpensive alternative to professional blind baking weights (save them in a jar for next time).
3 tbsp honey, or substitute ¼ cup brown rice syrup 2 tsp vanilla paste, or natural vanilla extract 2 tsp lemon zest 3 tbsp cornflour To serve 2–3 nectarines, thinly sliced 2–3 tsp honey, melted if solid fresh thyme leaves
Pastry case 250g standard flour 75g solid coconut oil (chilled) 30g icing sugar 1 tsp lemon zest ¼ tsp salt 4–6 tbsp ice cold water Saffron custard filling generous pinch saffron threads 1 cup almond milk 1 cup + ¼ cup full fat coconut cream
To make the pastry case, preheat oven to 200°C. Pulse the flour, coconut oil, icing sugar, lemon zest and salt together in a food processor until it has a crumbly texture. Add ice cold water a little at a time until the mixture starts to come together. I find 5 tbsp to be the right amount, but this may vary a little. Tip the pastry mixture out onto a benchtop and use your hands to bring the mixture together in a ball, without kneading. Flour the surface and roll out to about 5mm thick. Line the bottom of a 22cm springform tart tin. Gently
press pastry into the tart tin and trim the edges. Refrigerate for 20 minutes until firm. Line the pastry case with baking paper and blind baking weights. Bake for 20 minutes, then remove the weights and baking paper and bake for another 10 minutes, or until golden brown. Set aside to cool. To make the saffron custard filling, start by placing the saffron into a small dish with a wee splash of boiling water (about 1 tbsp). Set aside for 5–10 minutes to allow the saffron to bloom. Put the almond milk, 1 cup of coconut cream, honey, vanilla, lemon zest, saffron threads and water into a saucepan and stir over a medium heat until the mixture just begins to simmer. Stir cornflour into ¼ cup of coconut cream to form a slurry, then slowly whisk into the hot milk mixture. Continue to stir over medium heat for about five minutes, or until the custard thickens. Pour the custard into the pastry case then refrigerate for 1–2 hours, until the custard is set. To serve, top the custard tart with thinly sliced nectarines, drizzle with melted honey and sprinkle with a few fresh thyme leaves.
Amber Bremner | Quite Good Food www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that make you feel good, she believes small changes in the way we approach food have the power to make a difference.
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GREEK
Odyssey WORDS AND IMAGES KATE UNDERWOOD
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NOURISH | travel
It’s true, that the notoriously scenic, lavish and enchanted collection of Cyclades in the Aegean Sea require little introduction. But after 10 days, four islands and a requirement to do nothing but eat and relax, I swiftly discovered there is more to the white-washed wonderland than craggy coastlines and Greek salads. Between secret swimming coves, ancient ruins and 50 shades of blue-doored stucco townships, you’ll find taverns, bakeries, bars and nightclubs. Each full of eager holiday-makers sipping Mythos lager and pouring crisp rosé from aluminium carafes. During high season crowds pour in and out of the fast ferries, so book early for cheaper fares and hire an ATV quad bike for the most convenient form of transport. Naxos On the island renowned for its fertile landscape, you could do worse than spend a day at the charming Platia Tavern, a familyowned restaurant, market garden and cooking school that serves locals lunch while simultaneously hosting an interactive class on traditional dishes such as moussaka, zucchini fritters and pancakes. The moussaka is loaded with fried eggplant, seasoned beef and a thick jiggly layer of nutmeg-laced béchamel, made with raw milk from their resident cow. Learn to stuff perfectly imperfect vegetables with more herbs, rice grains and sun-dried tomato paste than one could fathom, and wait patiently as they bake until
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plump, fragrant and deeply caramelised. Get your hands on a golden Naxian potato, either baked with butter, or fried and placed inside a famous Gyros wrap, from Piperi, a spot near the port, serving exemplary versions with charcoal chicken and dill tzatziki wrapped in a pillowy pita. Paros Paros was the more quiet and quaint of the islands, complete with narrow Dalmatianesque pathways, small churches and sizeable bakeries with trays of baklava and sticky hunks of revani, a traditional semolina crumb cake, drenched in a viscous, citrus-infused syrup, that is often gifted at the end of a meal. Take a bus over to old town Naoussa for sunset, soak in the sea air and observe the octopus drying on the wharf one minute and being served up on your plate the next. Octopus stifado, the specialty from Yemeni Wine Restaurant, is a braised aromatic stew served on fava (yellow split pea purée) with red onions and an orange grape molasses. Back in the port town of Parikia, a hip wine bar called Ela mixes Greek inspiration with Israeli flair, where fattoush salad features and the lamb baklava wins hearts. Also, if you find the alleyway selling tiropita—the flaky feta PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ
pastry—buy it, immediately. Ios Well-knowingly dubbed ‘party island’, this place is paradise for those wanting to dine at 10pm, dance until 4am and sleep until midday. Hidden within the streets of Chora, the township high on the hill, is a Greek tapas bar called Katogi. This culinary gem serves emotional plates of fried feta with honey and sesame, a trio of dips including tarama—smoked fish roe and the most succulent meatballs. Catch a fairy floss sunset at the party club Pathos, spend the day lounging on Mylopotas beach, or explore the barren island where you’ll come across over 300 churches. It’s worth hunting out Tavern Bilaeti, a humble spot serving stuffed zucchini flowers and a phenomenal Mastelo, a traditional goat pot roast with white wine and dill. Mykonos Much like Santorini, Mykonos is a tourist mecca, where paved streets house galleries, restaurants and leather shoe stores. The party scene on Mykonos can also get a little wild, though you’ll pay for
the fun, particularly at the trendy beach club Scorpios. Staff here wear floaty, fashion-forward black linen and serve you overpriced cocktails. Bypass crowds at popular Paradise beach and head further afield to charming spots like Nikolas Taverna or the secluded Fokos Beach, where you’ll eat grilled fish just metres from the sea and the zucchini, eggplant and tomatoes shine without the need for deep-frying. In a place where wild cats roam the streets, everything is wrapped in pastry and yoghurt comes in terracotta pots, one thing the filtered Instagram shots won’t tell is that these Cyclades are very, very windy. With over 200 inhabited islands, it’s only natural each would possess its own archaeological history and distinct appeal. What I know for sure is that they are truly breath-taking, feta makes everything better and if in doubt, a cheeky gyros wrap at NZ$2.50 will sort you out. Kate Underwood @relishthememory
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Cucumber & Couscous Salad Recipe Page 58
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NOURISH | recipes
GREEK FEAST WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
BAKED FETTA 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese
extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up the fetta into large chunks and place on top along with the fresh basil. Drizzle with a little olive oil and bake at 180°C for 30 minutes, or until the tomatoes are tender and the fetta is golden at the edges.
large handful of fresh basil
GREEK POTATOES WITH YOGHURT SAUCE
Slice potatoes into wedges and toss them in the bowl with the olive oil and seasoning.
⅓ cup extra virgin olive oil
Bake for 20 minutes, then flip the wedges and bake for another 20 minutes until they are golden and crispy. Remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm with the yoghurt sauce.
1 tsp dried oregano 1 sprig of rosemary (or 1 tsp dried) 1 tsp garlic powder ½ tsp paprika
Spread wedges in a single layer on a baking tray and place in a 200°C oven.
½ tsp salt freshly cracked pepper, to taste 1 kg potatoes (I like using Red Rascals) zest of 1 lemon ¼ cup fresh dill, chopped
Yoghurt Sauce
1 cup full fat Greek yoghurt (or sour cream) ½ cup loosely packed dill zest and juice of 1 lemon large pinch salt
Combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper in a large bowl.
pinch freshly cracked pepper Mix all the ingredients together in a small bowl.
FETA OR FETTA? Feta has been a PDO (Protected Designation of Origin) product since 2002. Protected designation of origin (PDO) is the name of a geographical region or specific area that is recognised by official rules to produce certain foods with special characteristics related to location, think Champagne and Parmesan. Feta PDO is made from fresh or pasteurised sheep’s milk and up to 30% goat’s milk from stock farmed on Greek soil. Fetta refers to cheeses made in the Feta style and in New Zealand this often means cow’s milk. Want to try the real thing? The team at Vetro in Tauranga have a range of authentic Greek Feta as well as some fantastic New Zealand fettas.
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CUCUMBER & COUSCOUS SALAD 1 cup couscous (I used spelt couscous available from Herbal Dispensary and Red Kitchen) 1½ cups boiling water 2 large garlic cloves, minced ¼ cup extra virgin olive oil, plus extra for drizzling zest and juice of a lemon a pinch of salt and freshly ground black pepper 1 telegraph cucumber 1 small bunch radishes ¼ cup mint leaves, chopped (more to taste) ¼ cup dill, chopped (more to taste) Cover the couscous with the boiling water and let it stand until all the water has evaporated. Fluff up with a fork and allow to cool. In a small jar mix together the garlic, olive oil and lemon zest and juice. Put the lid on and shake well then taste and adjust seasoning with the salt and pepper. Slice the cucumber in half, scoop out the seeds then dice into halfmoons and add to the cooled couscous. Trim the radishes and slice these super thinly and add these in too. Pour the dressing over the salad and toss well. Add in the mint and dill and taste, adding more lemon, salt or pepper if you feel the salad needs it.
SLOW ROASTED LEG OF LAMB 1 tbsp cumin seeds 1 tsp garlic powder 1-2 tsp Urfa* (optional) 2 tsp sumac 1 tsp ground coriander 1 tbsp dried oregano ¼ cup brown sugar 1 tsp sea salt flakes zest 2 lemons ¼ cup olive oil ½ cup red wine 1–2 cups stock 1–2 red onions, cut into thin wedges 2–3 cups tomato (or 2 tins of cherry tomatoes) Make a rub by mixing the cumin seeds, garlic powder, Urfa (if using), sumac, coriander, oregano, brown sugar, salt, lemon zest and olive oil together. Rub all over lamb and leave to rest overnight. Next morning place lamb on an oven tray along with the wine and a cup of the stock. Cover with tin foil and roast at 200°C for 15 minutes, then turn the temperature down to 120°C and cook for seven hours. After four hours, add the onion and tomatoes and if liquid is running low add a little more stock. Lamb is ready when it falls off the bone. *Urfa is a dried chilli pepper from Turkey. Its dark crimson flakes are fantastically sweet with a subtle peppery flavour. The chillies are salted and dried in the sun then wrapped at night to sweat, resulting in a slightly smoky flavour with elements of dried fruit and even tobacco. Find this and other wonderful spices from around the world at Vetro Tauranga.
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SLOW COOKED LAMB MOUSSAKA
Slice the eggplants into ½ cm thick slices. Brush with a little oil and bake for 15 minutes in a moderate oven (180°C).
Use left over slow cooked lamb to create this Greek classic. If you want a more substantial version you can layer in slices of cooked potato.
Make the white sauce by melting the butter in a small pot. Stir in the flour and continue to cook for 1–2 minutes. Slowly add the milk, stirring to avoid lumps.* Cook, stirring often, until the sauce thickens. Season, stir in the nutmeg and cheese and take off the heat. Allow to cool for 5 minutes before stirring in the beaten eggs.
2–3 eggplants olive oil 60g butter ¼ cup flour 2 cups milk ½ tsp nutmeg 1 cup of grated cheese salt & pepper 2 eggs 6 cups of shredded slow cooked lamb ½ tsp cinnamon ½ tsp allspice ½ tsp cumin 1 tsp dried oregano
To make the meat sauce, place the slow cooked lamb along with the remaining ingredients in a pot and heat through, mixing well. Layer a third of the cooked eggplant on the bottom of an 2.5–3 litre ovenproof dish. Top these with half the lamb mix followed by another third of the white sauce and another third of the eggplant. Add the remaining lamb, another third of the white sauce and the final layer of eggplant before finishing with the last of the white sauce. Bake in a moderate oven for approx. 45 minutes. *If you are not used to making white sauces, warming the milk may help you avoid getting lumps. Stirring with a whisk also helps.
1 cup tomato pasata
TAKE HOME WITH YOU
a taste of Hamilton Gardens Locally made from produce grown in our gardens, you’ll love our delicious range of jams, preserves, and dressings.
SO LD E XC LUSIV E LY AT HAM ILTO N G ARDENS Hungerford Crescent, Cobham Drive (SH1), Hamilton www.hamiltongardens.co.nz hamiltongardensnz hamiltongardens
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CLEAN
& green WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
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The bathroom flies under the radar where plastic waste is concerned, yet after the kitchen it is possibly the biggest source of waste. Having a look at the contents of your rubbish bin will give you ideas of where you could start making changes. Creating a system in your bathroom, similar to in your kitchen, is a great start to reducing waste. This means having a recycling and compost bin in the bathroom—making it easy to do the right thing. Compost bin in the bathroom? Yep, hair, nail clippings, tissues and unbleached cotton balls, bamboo toothbrushes (without the bristles), bamboo cotton buds can all be composted!*
*Double check the content of each product to determine compostablility and if these need to be commercially or home composted.
Once you have the bins sorted, slowly replace products as you run out. Make one change, get used to that and then tackle another. Here are 5 ideas on where to start with less waste alternatives. 1. Make up or baby wipes – When flushed these cause a huge problem for our sewerage and waste water systems. Save money, reduce the chemicals you apply to your skin and reduce waste by using a good old-fashioned flannel. Flannels can also be used in place of cotton balls and pads. It takes up to 100 years for a single make-up/baby wipe to decompose. Given that these were created back in the 1950s and commercialised in the 70s, it means that every make-up/ baby wipe ever created still exists. 2. Razors – We toss out about 2 billion razors every year. Switch plastic disposable ones to a reusable version. 3. Dental Floss – You can find plastic free floss sold in refillable glass dispensers from stores like The Herbal Dispensary in Raglan or online. 4. Menstrual Products – Move away from synthetic based pads or plastic wrapped tampons with alternatives such as the menstrual cup, menstrual pants or washable pads. 5. Refuse the samples – Everyone loves getting a freebie, but those little sample bottles or hotel toiletries are just an example of excessive waste. Pack your own package-free toiletries when you travel.
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Raising the Bar Shampoo and conditioner bottles account for about 80 billion bottles per year according to Ethique.com. Give a package-free brand a go or try to make your own. In the past two decades we have moved from bars of soap to all manner of packaged products. The convenience of flowing soap to wash our hands or body wash in the shower means more plastic waste being created. The solution is surprisingly simple. You can make your own flowing soap and body wash, saving you money and the excess plastic packaging. Flowing Soap One bar of soap which costs between $1–$2.50 will yield 3–4 litres of flowing soap. Flowing soap cost between $1–$2 per 100mls, which means you are saving about $30 making your own. You will need a large jar to store the soap in plus a dispenser. You can re-use a plastic one or there are a number of glass soap dispensers now available. 1 bar of soap 12–14 cups of water Grate the soap into a large pot. Add the water and gently heat, stirring until the soap dissolves. Allow the mixture to cool completely (preferably overnight) then stir well to check you have the right consistency, this will vary depending on the size and type of soap. If still thick reheat with more water. Optional extra step – for a super smooth consistency blend the final soap mixture. A kitchen blender or immersion stick blender will both work; just make sure you clean them well before using again! Fill your dispenser with soap and store the excess in a large airtight jar. Body Wash Use the recipe above and fill a bottle for use in your shower. Make it more luxurious by adding a drop or two of your favourite essential oil or some coconut milk. 1 cup of coconut milk to 3–4 parts liquid soap works well.
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Coffee Coconut Body Scrub If you needed another reason to drink coffee this could be it. Coffee scrubs make use of used coffee grounds as the ultimate recycled and biodegradable body or facial scrub. A coffee scrub can help exfoliate your skin, lifting away dull, dead skin cell build-up leaving you with a complexion that looks more radiant and energised. 50g dried (used) coffee grounds* 350g coconut oil Dry your used grounds on a baking tray in the sun or by putting in a warm oven once turned off. Once dried completely, measure them into a bowl with your coconut oil and whip up with a fork, or better still get in there with your hands. Your hands will warm the coconut oil making it easier to mix. Scoop into a clean jar and that's it! To use, smooth a small amount onto dry skin, then gently massage onto your skin using wet fingers and rinse off thoroughly with lukewarm water before patting dry. *espresso grinds are the best, especially if using on your face. Plunger grounds are coarser and fine if making a scrub for your feet.
2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ
PRECISION CUTTING & PROFESSIONAL COLOURS
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Homemade WORDS BRONWYN LOWE | IMAGES ASHLEE DECAIRES
There is something very satisfying about making natural products at home. While I make herbal products all year round for my business, every year, usually around Christmas time, I try and make something that I haven’t made before for friends and family.
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NOURISH | health
Creating skincare, household products and herbal medicines over the years has been something I have enjoyed doing, both with my children and also as part of my career as a medical herbalist. The following recipes are inspired by my own experience, inspirational folk, fellow herbalists and ethnobotanists from around the world. I gratefully acknowledge everybody I have worked with and learnt from over the years for sharing their knowledge and wisdom. If you are interested in home manufacturing I would encourage you to join a class or workshop (in person or online). This way you will gain a deeper understanding of the herbs, essential oils and other ingredients you will be using, which will allow you to experiment and create your own recipes as you get more experienced.
ROS E WATER Rose water is often used in cosmetics for its lovely scent and its light astringent actions. It makes a lovely simple facial toner for fair and dry skin, but really can be used by anybody. To make your own rose water you will need access to fresh roses (unsprayed) that have just begun to open, the more fragrant the rose the stronger the scent of the rose water. Collect your roses once the morning dew has dried, and before the day gets too hot, mid-morning is an ideal time. Mix with 3 parts witch hazel extract, 1 part distilled water. Place the fresh roses in a jar and completely cover with the witch hazel and distilled water, you want 2–3 cm of liquid above the flowers. Cover tightly and place in a warm area, but out of direct sunlight, for two to three weeks. Strain out the roses and rebottle into a spray for use.
FAC IAL STEAM BATHS This mini sauna for the face is a fun project which has you playing with pretty herbs. Stored in a pretty jar it makes a wonderful gift. The following recipe suits most skin types and can be adjusted depending on the dried herbs you have on hand. Mix together: 2 parts chamomile 2 parts roses 2 parts calendula 1 part lavender 3 parts comfrey In a pot bring 6–8 cups of water to the boil, add a good handful of herbs and let the mixture simmer with the lid on for 2–3 minutes. Remove the pot from the heat, let cool slightly (to a comfortable temperature). Place a large towel over your head and place your face over the hot water. It will get very hot under the towel. To control the heat, you can come out for a while and/or lift the corner of the towel to let some cool air in. Ideally steam for 6–8 minutes.
TO OTH POW DER Tooth powders were in use long before the invention of the toothbrush. They were rubbed on the teeth with one finger. Whilst not a powder, using sage leaf is a great way to get your teeth feeling smooth and sparkling. If you have a sage plant in your garden, try picking a fresh leaf and rubbing the leaf directly onto your teeth. You will be amazed how clean and smooth your teeth feel afterwards. Sage & Sea Salt Tooth Powder Again, this is the simple version of a tooth powder. Some recipes add in ingredients such as kaolin clay, baking soda, coconut oil, essential oils and xylitol. I like this recipe as it uses the fresh herb and only has 2 ingredients. 350g of salt 100g of fresh sage leaves Grind the salt and sage leaves in a mortar and pestle. If you don’t have a mortar and pestle, use a chopping board and a rolling pin or similar to pound the salt and leaves together. Place the mixture on a clean oven tray and bake at the lowest oven temperature setting. This will take at least 20 minutes; keep an eye on it, to make sure it doesn’t burn. Grind the mix to a fine powder in a coffee or salt grinder and store in a suitable sterilised jar with a lid to keep it airtight. Use as normal toothpaste to brush your teeth. This will keep well if you sprinkle the tooth powder onto your toothbrush (i.e. don’t put a wet toothbrush into the jar). Keep using until the scent of sage has gone.
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HERBA L HA I R R I N S E The oldest hair rinses were made from fresh herbs and pure water. Today most are made with dried herbs. Use as a final rinse after shampooing to nourish and add shine to your hair. For light hair use chamomile tea. For dark hair use rosemary or nettle tea. For problem scalps use a mixture of nettles, rosemary and calendula. For all herbs or blends use 15–30g of dried herb per litre of water. Place your choice of herbs into a suitable jar. Pour boiling water over and let stand for 30–60 minutes. Strain and use on the same day.
LIP BA LM This is a great base lip balm that can also be used for irritated skin. Once you have mastered the recipe you can experiment with more additions such as shea butter, honey, vitamin E and flavourings. With lip balms you can alter the consistency of the finished product by altering the beeswax to liquid ratio. More beeswax will give a firmer result. I tend to make them slightly firmer in the summer and softer in the winter. 5g beeswax pellets 50ml infused herbal oil (see recipe below), choose one or a combination of the following; calendula, rose, lemon balm, hypericum. Put the beeswax pellets in a saucepan over a very low heat. Keep an eye on it. You do not want to overheat the beeswax. Heat until completely melted then remove from the heat. Add in the infused herbal oil, stir until combined. While the oil/beeswax mix is still liquid, pour into small sterilised jars. It will set solid within 60 minutes and last for 1–2 years.
INFUS E D HE R BA L O I LS You can make your own infused herbal oils or purchase them from herbal shops. Infused oils are similar to making a herbal infusion, except you are using an oil (olive, almond or apricot*) base rather than water and placing the herbs and oils to infuse in a covered jar in a warm place for 2 weeks before straining and using. *olive oil is traditionally used, check for allergens when using any products intended for cosmetic/skin application by Bronwyn Lowe Medical Herbalist MNZAMH The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz
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A Hive of Creativity
WORDS VICKI JONES | IMAGES ASHLEE DECAIRES
NOURISH | arts
Claudia Aalderink’s husband, Harald, knows that when she says she’s going to give something new a go, she most definitely will. So when he first became a beekeeper and brought home a car load of beehive boxes for firewood, he wasn’t at all surprised when Claudia said, “They’re too beautiful—I’ll make something with them!” Of course, she did, and the beehive artwork range was born. Dutch-born Claudia had gone back to college, was just completing her bachelor’s degree in photography and considering her next big creative challenge before starting her honours degree. “I borrowed a saw table and cleared some space in the garage and got to work,” Claudia explains. The variety in colours, the weathered textures and the natural story of each box was what inspired Claudia to experiment with what were initially simple shapes and designs, but each as unique as the original hives themselves. Out in the fields, beehives become weathered and damaged over time and, when they’re no longer fit for purpose, they’re quickly replaced. This gives Claudia a ready supply, with a range of timbers and unique features. The colours are used as they were in the fields, never repainted. Each apiary business has its own registration number, and Kiwi Bee Waikato in Kihikihi, where most of her material comes from, is 358. “That’s why you’ll often see 358 stamped or etched onto some of the pieces,” Claudia explains. “I also repurpose the shaped handles, metal fittings, sometimes even bar codes, along with all the other marks and weathering that give each piece its unique character. All those imperfections are a special part of the work’s story, preserving its history.” The beehive artworks soon became very popular at the Gordonton markets and, heading home after one market day, Claudia and Harald spotted an empty shop available
in Gordonton village. The dream of having her own gallery quickly blossomed and, with her typical energy and determination, The Mandarin Tree was born. Claudia curates and manages the gallery, featuring artworks from around 80 different artists. But the gallery also helps her to prioritise developing her own works further, as the Mandarin Tree offers her a regular outlet for her works, with almost daily orders for new pieces. Seven years on from the first beehive artworks, Claudia is enjoying experimenting with new techniques. “The first pieces were relatively simple, with even squares or triangles. But now I’ve got greater confidence to be braver, stretch my creative boundaries,” Claudia explains. Many of her commissions have some reasonably specific elements, such as colour matching, or a shape, or a particular visual theme. But the medium allows Claudia the flexibility to explore new variations and techniques. Her large studio in the grounds of her Kihikihi home allows her to expand her collection of materials, now well organised with the help from a nephew visiting from Holland. “Sten has been a great help categorising and organising the wood panels for me, and it has freed up my mind to explore new ideas.” “I know my saw well now,” smiles Claudia, as she explains how she can use it to enhance features and add more effects and finishes. “But don’t try this at home!” Her latest experiments are with a weave effect pattern, which is developing well with some interesting 3D textures and variations in light and shade. “As an artist, your works need to evolve, and not just so that it doesn’t become dull for yourself,” observes Claudia. Future projects will see her continue to pursue the seemingly endless opportunities that the beautiful beehives offer her outstanding creativity and passion. The Mandarin Tree 1034 Gordonton Road, Hamilton www.themandarintree.nz
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Garden HARVEST WORDS KATE MONAHAN-RIDDELL | IMAGES VICKI RAVLICH-HORAN
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NOURISH | feature
With summer just around the corner, Hamilton Gardens’ gardener Geoff Herbert has been hard at work preparing the soil and planting seedlings. The qualified gardener is in charge of the Kitchen Garden and Sustainable Garden, a site of envy for most home vegetable gardeners. The quarter-acre Kitchen Garden contains six raised square beds, each about 13 metres across, filled with seasonal produce. Walking paths segment the area, and further garden beds border the garden, with high walls along each side. In October, neat green rows of leek, kale and broad beans were growing next to large artichoke plants, resplendent with heavy globes. Beetroot, celeriac, lettuce, celery and peas grew next to bright yellow and orange marigolds. The gardens along the walls contain perennials such as rhubarb, currants, strawberries, quince, citrus and plum trees. Herbert’s been busy digging organic fertilisers through the soil beds which, come summer, will be home to a variety of produce including tomatoes, eggplants, lettuces, chillies, broccoli, basil, leek and kohlrabi among other things, all lovingly nurtured from seed in the Kitchen Gardens’ glasshouse. There are numerous varieties of potatoes going in too, including Jersey Benne, Purple Heart, Nadine, Cliff Kidney, Rua, Swift, Karaka and Red King. The garden’s design is based on eighteenth and nineteenth century European kitchen gardens commonly associated with large estates. Thanks to the hard work of the gardening team, the Kitchen Garden produces a bounty of organic fruit and vegetables throughout the year. Much of it goes to local food charity Kaivolution, which distributes it to other organisations that feed those in need. Certain crops are harvested and appear on the menu of the Hamilton Gardens Cafe. Other produce is turned into preserves, sauces and dressings and sold in the Hamilton Gardens
shop, helping to reinvest in future garden development. On a busy weekend in summer, Hamilton Gardens is visited by up to 8000 people. People taking fruit and vegetables is an ongoing challenge for the gardeners. They’ve caught people with bags of corn and prams full of pumpkins, which can be frustrating and demoralising after all the hard work put into growing it. “People helping themselves does ruin it for the next person,” says Herbert. “Kaivolution takes 80 per cent of our produce, so people stealing from the gardens are also taking away from needy people in our community.” FEEDING THE COMMUNITY “We are so grateful for the produce we receive from Hamilton Gardens,” says Simon Gascoigne, who is a coordinator and driver with Kaivolution. The Waikato-based food rescue programme collects and redistributes good quality food to registered local community groups and charities from its base at Go Eco in Frankton.
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Other unusual items grown in the Hamilton Gardens are quince and Seville oranges, both of which are unpalatable off the tree, but work well when boiled and made into jam or marmalade. BOTTLING THE BOUNTY
“If we get a phone call that they are harvesting, we know that we will be getting beautiful fruit and vegetables for the boxes we send out, and that it’s fresh and straight out of the ground. We are happy to take whatever crops they grow.” GOURMET CAFE FARE The Hamilton Gardens Cafe pays a weekly fee to receive produce from the Kitchen Garden. Co-owner and manager, Craig Fraser, says it’s a win-win commercial relationship. “We contribute to the gardens and it’s convenient for us as we have access to a great selection of seasonal varieties.” Leeks go into chicken, leek and bacon pies; pumpkins and celeriac are transformed into velvety soups and beetroot is the hero ingredient in one of the cafe’s popular salad dishes. “Our chefs also use a lot of lettuce, particularly cos lettuce in our Caesar salad,” says Craig. “Vegetarian quiches are popular and we do a lot of rhubarb crumble too. I’m looking forward to the new season potatoes so we can make a potato salad.” Kitchen Garden produce is also showcased in gourmet platters and grazing tables for VIP events. “We take beautiful fresh vegetables like courgettes, cucumbers and carrots and pickle them, then serve them as part of a large ploughman’s platter,” explains Craig. He is intrigued with the unique, historic aspect of the Kitchen Garden, which grows varieties popular in Victorian times. “Celery was seen as a delicacy in Victorian times,” marvels Craig. “Apparently glass celery vases were displayed on dining room tables and given as wedding presents. Celery was a palate cleanser and a staple of the Victorian garden.”
Wild Country Fine Foods in Te Kowhai has been in the business of making preserves and condiments for almost 25 years, so they were the natural choice when the Hamilton Gardens team were looking for someone to help them make something special from their produce. Branded with the Hamilton Gardens label, Wild Country has created a wide range of products from quince paste to lemon herb aioli, featuring produce from the gardens. Other items include Seville orange marmalade, lemon curd, Damson plum jam, tangy chilli sauce, lime, ginger and capsicum salad dressing, and cranberry and Seville orange with port sauce. “Everything is inspired by the gardens,” says Angelique van Camp from Wild Country. “Often, the gardeners will contact the office to let them know they have a bumper crop of plums, lemons, Seville oranges or quince, then we’ll come out and figure out the best way to utilise the produce. Over the years we’ve developed a broad range of products that appeal to a broad range of people.” Tourists and visitors love the products. “They feel like they can take away a taste of the gardens,” says Angela who says collaborating with the Hamilton Gardens team has been “a lot of fun” and the products have been well received. “One customer who loves the lemon herb aioli will come in and buy a few at a time,” says Angela. “I personally loved making the Damson plum jam; it goes really well with cheese or on a bagel, and it’s nice and tart. The Seville orange marmalade was also interesting [to make] as it’s not a variety you see a lot of and you can’t just eat the oranges, they have to be cooked. You can use Seville orange marmalade in recipes as well as just eating it on toast. It goes well with duck, poultry and pork.” Hamilton Gardens Hungerford Crescent, SH1 (Off Cobham Drive), Hamilton
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Scenic
CYCLING W I T H DAY T R I P P E R S WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
There’s nothing quite like tooling along a trail on a sunny day admiring the scenery and looking forward to the hills on a day out with DayTrippers. When Miles Johnson was planning to set up DayTrippers there was no question the bikes he would offer his clients would be electric ones. “Electric bikes eliminate the need for more than average fitness and give people confidence they can enjoy it without much exertion,” says Miles. I’ve been a bit stoic about using my own energy to power me on a bike. However, it took about a minute on one of DayTrippers’ Giant Fathom 3 electric bikes to convert me to the euphoric freedom that pressing a button and surging forward can create. Of course, you have to peddle but these bikes eliminate the pain and leave only pleasure. It’s easy to ride an e-bike and talk at the same time, so as Miles and I cruised along the new Omokoroa Cycle Trail, I asked about the motivation to start DayTrippers. The evolution of DayTrippers began when Miles, perfectly happily employed as an engineer, started to consider whether he could make his cycling obsession a profession. Miles was involved in engineering the Omokoroa Cycle Trail during which time he was challenged to question his path in life and risk something new. You only regret what you don’t do was the sub text. If Miles needed a kickstart that was it. “My aim was also for something the family can be involved in, that the boys can help with and maybe eventually take over,” says Miles of his partner Robyn Saies and their sons, Jack, Finn and Oscar, who all embrace the adventure of the venture wherever it takes them. Miles’ engineer’s brain had already designed a bike trailer that would be easy to load and lock. The custom-built trailer is towed behind a bright orange 12- seater van bearing the company’s logo. DayTrippers targets visitors to the region, cruise ship passengers and locals, who by riding with them, will gain a new appreciation of the beauty right on their doorstep. “The improvement in the number of cycle trails on offer makes a business like this viable,” he points out. “I also see it as the ideal way for a company to give staff a day out, a fun team building exercise, or simply something
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a group of family or friends can enjoy together.” DayTrippers welcomes anyone from about age 10, as long as you can ride a bike! On that note, DayTrippers supply not only bikes, helmets, water and a guide but also a gourmet lunch enjoyed in a pretty spot along the ride. Day Tripping the Gold Diggers Trail It’s a tough job researching a story for Nourish. The next time I enthusiastically joined DayTrippers we were biking the Gold Diggers Trail, from Waihi into the Karangahake Gorge. During the shuttle ride out from Tauranga, Lynne from Te Puke remarked that the booking process was made easy by excellent communication from DayTrippers. This continued prior to setting off, with a few instructions on how to ride the e-bikes, including turning on the lights for the tunnel, and a preview of where we would ride. This trail, along the pretty Ohinemuri River, is one I had cycled several times before. It became a whole new experience on an e-bike. Hills…zoom up; head wind…bring it on; adrenaline rush… press power and feel the thrill. It’s hungry work having fun so it was good to see the deck chairs out by the DayTrippers van when we crossed the river from the tunnel. After a friendly chat over yummy lunch boxes and cold drinks we were shuttled into Waihi to ride the rim of the mind-boggling Martha Mine before, pleasantly full of fresh air, we headed back to base. Judging by her effusive thanks Lynne had a great day out. Gordon, her husband, despite not being a mad keen cyclist, echoed her praise. My friend Cliff, who is a mad keen cyclist, was very impressed with his first e-bike ride and the quality, service and lunch. I would have happily ridden for hours longer. The satisfaction level of our group speaks volumes for the DayTrippers experience. Choose from one of their three adventure rides or have Miles custom a tour just for you and your group. daytrippers.co.nz miles@daytrippers.co.nz 022 310 9120 0800 467 433
NOURISH | feature
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Shine
THIS SUMMER WORDS EMILY DISCOMBE | IMAGES ASHLEE DECAIRES
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NOURISH | fitness
Summer, the time of year your social calendar is always full. The sun comes out to shine and so should you. So this season, instead of overindulging or making resolutions you won’t keep, make some smart swaps and get active. Here are my top 5 tips to avoid any weight gain and to get more active this summer:
Friends with benefits!
It is the best time of year to get out in the sunshine and see friends too! Go for a walk or bike ride, instead of meeting for coffee or lunch. Organise a game of beach cricket with family and friends before that BBQ or join the kids in fun activities like rock climbing or body boarding.
For any gym goers out there, add in some BCAAs (Branched chain amino acids) to flavour your drink, otherwise squeezing some fresh fruit like lemon or watermelon will add a little variety and flavour.
Choose soda + spirits over RTDS
The amount of sugar we consume from mixers is shockingly high! Try bringing your own spirits to social occasions and mixing with soda water/coke no sugar and sprite zero.
Easy backyard Circuit: No equipment needed! Circuit: Repeat 5x 10 push ups 20 lunges 20 bench dips
Rise and shine
If you wake up and get this done first thing, it’s done! You won't have anything come up during the day to put it off!
20 squat jumps 10 burpees 50 high knees
Choose salads and meat and avoid breads and pastas
It is the season of BBQs and too often we are consuming excess calories from drinks like beer, wine and mixers. Try adding a water between alcoholic or sweet drinks. Fill your plate with salads and meat to reduce your carb intake.
Stay hydrated
Over the summer, we tend to eat and drink more. The more hydrated we are, the better our body will flush out any toxins and digest food, so ensure you have a water bottle handy—in the car, on your desk at work, in your beach bag. If you find it hard to get enough water in each day, try drinking cold infused herbal teas.
Note: You can switch the last two exercises out for a 3 minute run.
Emily Discombe | Fast Fit PT | Fastfitpt.com Emily Discombe, owner of Fast Fit PT, is on a mission to help people create healthier lifestyles through fitness and health. Fast Fit PT is about creating a community environment where everyone feels comfortable. Various trainers and flexible session times, days and locations mean you can fit exercise in with your life while being part of a community where everyone is set up to succeed. Each season Emily shares some of her tips with Nourish readers so if you have a question for Emily or would like to find out more about Fast Fit PT send an email to emily@fastfitpt.com
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Cin Cin Gin is in! WORDS ASH PARMAR | IMAGES ASHLEE DECAIRES
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NOURISH | drinks
A few years ago, no one was talking about gin. For many Kiwis, Bombay Sapphire was the pinnacle of their gin discovery. Often discounted and the domain of pensioners (although I am not sure this is related), gin is both quick and cheap to make. Suddenly, and might I say excitingly, things have changed. Boutique distillers have popped up and changed the game. Much like the craft beer revolution, these new players are teaching the old dogs new tricks. Instead of very cheap continuous distillation, quality botanicals are being used in small batch distillations. By small, this could be just 60 bottles. Such small batches and the nimbleness of these boutique makers means they can tweak recipes while also seeking feedback from the end user. A Brief History of Gin Gin is traditionally a clear unaged spirit deriving its distinct flavour from juniper berries. Other fruits and spices are also added but never without juniper. Traditionally used for medicinal purposes, people began to enjoy the intoxicating benefits over medicinal. Described as Mother’s Ruin, in the mid eighteenth century many households in London were making their own concoction in their basements or bathtubs and the effects of the consumption was ruining the family fabric and economy. Cheap to make it was considered a poor man’s drink. Men became impotent from over consumption while women became sterile causing the birth rate in London to drastically decline. Legal classification of gin differs around the world. On the 31st of October as of 10.37pm, as I am finishing this article, the
UK is still in the European Union, so here goes. The European Union’s regulations on Gin state: “All gins are made with ethyl alcohol flavoured with juniper berries (Junipers Communis) and other flavourings. The ethyl alcohol used must be distilled to the minimal standards stated in the EU Spirit Drink Regulations. In all types of gin, the prenominal flavour must be juniper, and they must have a minimal retail strength of 37.5% abv. There are three definitions of gin: Gin, Distilled Gin and London Gin. Craft Gins, Mad Experiments and Why is my Gin so Expensive? Like the craft beer industry, the gin industry in New Zealand also really has no defined boundaries. In my opinion craft gin is something produced in small batches. Now how big a batch it is is debatable. Usually we are talking less than 200 bottles in a batch. As craft gin demand is increasing, a lot of distilleries are upgrading equipment, capacity and thus batch size. Right now, New Zealand is being flooded by overseas gins. They are arriving in very attractive packaging and many may have different flavours and colours. They are also priced very competitively compared to our small production Kiwi gins. But are they really a craft gin if they are selling hundreds of thousands of cases all over the world? Small batch gin production is a very labour-intensive process, which drives the price up plus also the small distilleries have significant distribution challenges. That’s why at Eight Pm I try my best to support local gin makers. Boundaries are being pushed with gin. All sorts of different spices and fruits are being
used, making gin a far cry from the classic London dry gin we have enjoyed in our summer G&Ts. Four Pillars Shiraz Gin, for example, soak shiraz grapes in their world class gin and then bottle this beautiful sweet liquid. Absolutely delicious, but it looks like red wine in colour. Cardrona Distillery age their gin in oak casks which previously held Pinot Noir wine and bourbon whisky with outstanding results. 5 Must-Try Kiwi Gins (all available from eightpm.co.nz) 1919 London Dry Gin Sheep & Co Honey Gin Black Collar Gin The Source Gin Victor Gin But what about tonics? I have always advised a very uncomplicated gin & tonic of 1/3 gin to 2/3 tonic with loads of ice. But some gins are absolutely delicious neat or on the rocks. Keep it simple is my key message. The classic London style gin is really versatile, and a garnish of cucumber, lime or lemon can help improve it dramatically. Hot on the heels of the craft gin resurgence is the availability of quality tonics. East Imperial and Fever Tree are just two companies making some very evocative tonics. Have fun experimenting with the right tonic for each gin. We sell both Fever Tree and East Imperial ranges at Eight Pm and are happy to recommend which one might suit your tastes and/or favourite gin. Or if you ever want to see a true mixologist at work, visit Alex at Wonder Horse in Hamilton.
At Eight Pm we keep an extensive range of premium spirits, specialising in independent bottlings and something a little different. Want to discover more about gin? Join us for one of our tastings and follow us on Facebook. Or go online to buy a special bottle and start enjoying the journey.
Join Ash at Mavis & Co on Feb 27th and discover the best selection of boutique gins from around the world.
Ash Parmar is available to consult with before your next precious purchase. Better yet, why not hire him for a private evening with some friends or work colleagues. Get in touch for a bespoke private tasting experience.
Along with nibbles from the Mavis team you will try five of the best gins with some interesting tonics to construct your own G&T. Then to end you’ll try a delicious gin neat.
www.eightpm.co.nz
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Let the evening
Be -Gin IMAGES ASHLEE DECAIRES
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NOURISH | drinks
Inspired by Ash’s gin feature, we asked a few of our favourite places to tell us what gins they’re serving this summer. Shona Lambert from Hayes Common says, “A couple of faves at the moment are Reid + Reid Native and Reid+Reid Rev. Dawson’s. And if you can get your hands on some, The Source ‘Pink’ gin by Cardrona. This has been matured in three Felton Road Pinot Noir casks for four months and bottled at its peak taste profile. Rated New Zealand’s best spirit by Lonely Planet’s ‘Global Distillery Tour’ with each bottle having a unique bottling number as it is such a limited release.” Mat Pedley from Mr Pickles in Hamilton and Nick Potts from Clarence in Tauranga both agree the New Zealand made gins from Cardrona are their current picks. Nick says, “Our favourite gin at the moment is from Cardrona Distillery and is The Source Felton Barrel Aged Gin. As this has such a wonderful flavour, we are recommending just on the rocks, or neat.” At their bar Iki you can also enjoy the perfect G&Ts with their range of G&T Perfect Pours. Nick explains: “The idea of our perfect pours is that we look at what botanics have been used to make each gin and then we make a gin and tonic with that gin in mind, adding our own botanics to the drink. These botanics are selected to either enhance the flavour of those in the gin, or to complement the different botanics in the gin.”
Lemon Cardamom Gin Fizz
Go Gingerly
by Hayes Common
10ml of sugar syrup or 1 tsp white sugar
by Mr Pickles 45ml gin (The Source by Cardrona Distillery) 15ml lemon juice couple of slices of skinned ginger root, chopped roughly
30mls Reid+Reid Native gin
60ml ruby red grapefruit juice
30mls cardamom gomme
3 basil leaves
15mls fresh lemon juice 60mls cava Shake gin, gomme and lemon with ice. Rim a champagne saucer with the lemon coin*. Double strain in the gin and top with cava. Garnish with the lemon coin and rosemary sprig and serve immediately.
In a shaker, muddle 10ml of sugar syrup with the ginger root until crushed down and the aroma is released. Add the gin, lemon juice, grapefruit juice and two basil leaves. Shake vigorously. Double strain into an ice filled short glass. Garnish with remaining basil leaf (and slice of grapefruit optional).
Cardamom Gomme Bash 20 cardamom pods. Bring 500mls water to a rolling boil, then remove from heat adding pods. Let steep for 15 minutes. Measure water and add the same amount of caster sugar, stirring until dissolved. *A lemon coin is a small slice of lemon peel cut from the lemon cheek, resulting in a little round of peel, aka a coin.
Come and see our new location! Only 2 doors down from where we were!
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lton
EVENTS PYO BLUEBERRIES
CRAFT GIN NIGHT WITH EIGHTPM
Fun for all the family and a great way to stock the freezer.
Try 5 of the best gins with some interesting Tonics. + 1 Delicious Gin Neat at the end. Nibbles by Mavis & Co. included.
Open every day (except Christmas) from 8am to 6pm Ohaupo Orchard, 397 Jary Road, Ohaupo
Thursday 27 February 6.00pm
Ngatea Orchard, a short drive south on central road south off SH2.
Tickets via www.eventbrite.co.nz
$60pp
www.blueberry.co.nz HAMILTON GARDENS ARTS FESTIVAL KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine. Saturday January 18, 11am-6pm Early bird tickets $20, otherwise $25 at the gate on the day. directory
NOURISH |
www.katikatiavofest.co.nz
The Hamilton Gardens Arts Festival is the only outdoor event of its type in New Zealand, bringing together a programme of local, national and international events and performances across all arts genres, in the award-winning Hamilton Gardens. 19 February – 1 March hgaf.co.nz
WHAKATĀNE SEAFOOD FESTIVAL
THE GREAT PUMPKIN CARNIVAL
One of New Zealand’s iconic seafood festivals with thousands of locals and visitors celebrating the local kai moana with the profits being donated to Whakatāne Coastguard.
Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.
Saturday 18 January, 1–7pm, The Heads Reserve, Whakatāne.
Hamilton Gardens – Rhododendron Lawn
www.whakataneseafoodfestival.nz SUNSHINE AND A PLATE The Air Chatham’s Sunshine and a Plate food festival celebrates the abundant food, lifestyle and sunshine in the Whakatāne District. 29 February – 8 March 2020
March 29 2020
www.thegreatpumpkincarnival.co.nz FEAST WAIKATO A long weekend celebrating all things foodie in the Waikato. 2nd – 5th April www.waikatofoodinc.com
www.sunshineandaplate.nz
SPECIAL OCCASIONS ARE WORTH
celebrating
6B Princes Street, Hamilton | 07 838 9383 | www.sweetpeaparties.co.nz
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AUTUMN EDITION OUT MARCH 5TH.
DIRECTORY CYCLE TOURS
Single day cycle trail tours using the coolest electric mountain bikes.
0800 467 433
Katikati
TRY SOMETHING A L I T T L E Different. GENUINE ADVICE. HUGE RANGE. P R EM I U M W H I S K I ES | G I N | W I N E
www.eightpm.co.nz
The Mandarin Tree Art & Concept Store
AVOCADO FOOD & WINE
Festival
THE TOPP TWINS KOKOMO CALEB CROSS
URETARA DOMAIN, KATIKATI SAT 18th January 2020 11am - 5pm
www.katikatiavofest.co.nz
TIC $2 KET S 3. 00
1034 Gordonton Road | www.themandarintree.nz
MEET THE LOCALS WWW.VOLAREBREAD.COM
HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043
BAKERY STORE 5 GALLAGHER DRIVE, HAMILTON 07 847 1206
NORTH STORE 2B GORDONTON RD, CHARTWELL, HAMILTON 07 444 5249
HAMILTON EAST 373 GREY ST, HAMILTON 07 444 4099
CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142
TE AWAMUTU STORE 299 ALEXANDRA ST, TE AWAMUTU 07 777 8019