WWW.NOURISHMAGAZINE.CO.NZ 2022SPRING49NO.ISSUE NZWAIKATO, 2022SPRING49NO.ISSUE WWW.NOURISHMAGAZINE.CO.NZ FRESH LOCALWAIKATO,FLAVOURNZ PLUS ASPARAGUS, HONEY, ONION WEED, CARROT CAKE AND MORE
We’re excited to share that another milestone has been reached as we release the penultimate stage of the Tamahere Country Club in Tamahere, Waikato. From its rural yet central location, Tamahere Country Club is just minutes from Hamilton and Cambridge, and little over 90 minutes to the Bay of Plenty, Auckland and the Coromandel. This latest release features 32 brand new villas which will be built over the next 12 months, with handover of the first homes due around this time next year. For the majority of our residents, this 12 month lead time has proved to be just the right amount of time to prepare for the move from a traditional home to a village, so if you’re thinking of making the move now’s a great time to get the wheels in motion and inspect the Tamahere Country Club for yourself. Full plans and specifications for the new villas can be viewed at our sales office. tamaherecountryclub.co.nz | Monday – Friday, 10am – 2pm (excluding public holidays) sales enquiries call Sandy Turner on 021 628
For
385 Treat yourself to a world class retirement in the Waikato AIRPORTRD(SH21) TAMAHEREDR Stage 1 Stage 2 New Release DEVCICH.CO.NZJ003835
32 new luxury villas at New Zealand’s most luxurious retirement village have just been released.
8 A Good Story 11 True Colours 14 What’s Hot 16 Meet Yana Meech 18 Dumpling Trails 20 It’s Time to Party 32 Slow Food features 6 Vic’s Picks 7 News 26 Waikato Farmers Market 47 Harriet’s How To 55 Herbal 56 Nutrition 62 Gardening 74 Events 75 Marketplaceregularrecipes 23 Asparagus 29 Don’t Be Chicken 35 Modest Meals 38 Any Eggscuse 42 Chocolate and Orange Madeleines 44 Nourishing Mums 50 Harriet’s How To – Carrot Cake 52 Honey 58 Broadening My Horizons 64 Onion Weed 67 Asian Herbs 72 What to Do with Sourdough EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, Harriet Boucher, Rachel Hart, Fiona Hugues, David Wrigley COVER IMAGE Ashlee DeCaires PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki 0210651537vicki@nourishmagazine.co.nzRavlich-Horan
From contract to keys – make your build dream a reality.
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Download our Custom Design & Build Plan Gallery to view our extensive range of house plans and inspiration suite. Contact our New Home Consultants today to kickstart your build journey with us. Go to urban.co.nz/custom-design-and-build for more.
HEAD OFFICE 103 London Street, Hamilton Email: urban.co.nzsales@urban.co.nz|0800MY
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When creating and building your dream home, there is a lot to absorb across a lengthy timeline. This is why we are proud to offer fixed-price contracts which have been designed to give you peace of mind and the certainty you need, every step of the way.
Happy spring!
Synonymous with spring is fresh asparagus, and on page 23 Emma Galloway treats us to some ideas for this. On page 38 Fiona Hugues celebrates her hens coming back on the lay with some eggcellent egg recipes. And on page 50 Harriet Boucher goes on the quest for the best carrot cake recipe. If you are a keen gardener and took Lynda Hallinan’s advice in our last edition your garden should be bursting with broad beans, so on page 58 I have some tasty ideas to enjoy your crop.
On page 62 Lynda talks about spuds, so you can enjoy our recipes for new potatoes in our summer issue. Having a garden is not only a great way to eat nutritional, in season produce but also to save money, and in the current climate this is something we are looking to do. With this in mind I created a couple of recipes which stretch a chicken to feed a family of four for two nights (page 29). Amber Bremner creates some budget plant-based meals for you to enjoy.
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NOURISH | ISSUE 49 Here’s to Spring
How much have you been looking forward to spring? With all the winter ills this year along with what seemed like endless storms plus the doom and gloom of rising inflation, I think we are all in need of something to look forward to.
Vicki Ravlich-Horan Editor
Denise Irvine heads to the Waikato Farmers Market in search of value as well as fresh local produce, and Brad King at Falls Retreat shows how the slow food philosophy will pay dividends in times like these. Finally, in a real attempt to save a penny, I eat weeds on page 64! Even if you don’t need to tighten the belt, it’s always a good exercise, be it to limit your waste or spend that money where you might have a little more enjoyment. I was reminded of this when chatting to Lisa from Hayes Common and Weave Eatery about planning events or celebrations. See her tips on page 20. And again when I caught up with Wayne from Arkanda after his European travels this year. Find his French Madeleine recipe on page 42. As I watched Wayne’s adventures vicariously via Facebook, it confirmed to me how important travel is to me, and after nearly three years of only being able to enjoy adventures in New Zealand, how ready I am to head off on a jet plane. So I am thrilled to announce plans are afoot for a Nourish tour of Sicily and the Amalfi Coast in late September next year. A good friend, from my London days moved back home to Sicily a few years back to start a food tour business, is helping us curate this amazing tour. Keen to know more? Please email me vicki@nourishmagazine.co.nz.
2.
4.
VETRO TURNS TWO
That’s how the team at Good Buzz describe their all-natural RTD sodas. From the Vodka Lime and Soda with an organic kombucha twist to the Pineapple Mango flavour which is a fruity blend of fresh pineapple, mango, organic kombucha and vodka, they are sure to quench your thirst this spring. With less than 1.6g of sugar per 100mls, containing only natural flavours with no artificial colours, sweeteners or preservatives, you might think that's starting to sound … quite Findgood.them at a Liquorland or Super Liquor near you.
Vetro Hamilton is celebrating two years this spring. For the month of October there will be great instore birthday deals and every Saturday Italian, French, and/or Spanish wine tastings. On Sunday the 16th of October Wayne Good will be holding a tapas cooking class. Plus, Anna tells us Christmas stock will also be starting to appear on the shelves towards the end of the month. For more details or to book Wayne’s class head into Vetro Hamilton.
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CBD PROGRESSIVE DINNER
Vic's Picks
You could be forgiven for not having walked down the alleyway on Alexandra Street, which is now home to Diesel Coffee Works. While neighbours Ernest, along with the myriad of eye catching murals have been doing a great job to draw attention to the area, the opening of Diesel’s roastery will definitely be another.
Vetro Hamilton, 122 Rostrevor Street, Hamilton.
DIESEL OPENS
Diesel Coffee Works, 32b Alexandra Street, Hamilton.
QUITE GOOD
The CBD Progressive Dinner is back on the 9th of November. This always sells out so get your tickets fast. Diners will enjoy many of the delights in Hamilton’s CBD, along with a few surprises and great company. It was created by the Waikato Food Inc team but has now been passed on to Julia Clarke from With Jules. Tickets are $199pp and includes five courses and more. For more details and to get tickets go to withjules.co.nz.
Fin and the team admit there is still a lot to do, but the vision is clear and they are finally ready to open their doors. Inside what was a nondescript industrial space they have created a warm spot to hang and enjoy a cup of coffee. Alongside the comfy couches and at the heart of the space is the coffee roaster, making this a true experience.
The pulled meat range, which includes lamb, pork and beef, is available in retail packs at many retailers, but the team also supply the likes of My Food Bag, Hell Pizza, Eat My Lunch, and Oxford Pies. Which is why the ability to produce two tonnes of pulled meat a day, compared to the 600kgs they used to produce, is a great thing for this family-run Waikato butchery achieving great things. magills.co.nz
The Flower Crate Lovegrove Lane, 394 Grey Street, Hamilton East
The Flower Crate down Lovegrove Lane in Hamilton East has recently expanded into the space next door with the addition of The Potting Shed. Owner, Alex Bedford says “when the opportunity arose to expand into the old Hearth space it was an exciting opportunity to enlarge the plant and gardenware side. We have a passion for growing healthy plants so are able to provide a bespoke service and share our knowledge further.
Award-winning butchery Magills has more than trebled its capacity, with the opening of its new facility beside their current retail store and butchery in Te Awamutu. In 2015, Magills won a New Zealand Food award for their pulled beef and have been expanding this aspect of the business ever since.
In the original space of The Flower Crate you will find an ever growing range of carefully curated goods from artisan glass to gourmet delights. Floristry is still the heart and soul of this delightful shop, where all flowers are NZ grown and arranged in 100% sustainable wrappings. If you haven’t discovered them already, The Flower Crate and Potting Shed are a sensory delight. Pop in or give them a call, they are always more than happy to help.
PEPLERS GETS GUTSY
The first brew of Gutsy Kombucha has gone down at its new home in Te Kauwhata. Savour the Taste (2021) Ltd recently bought Gutsy Kombucha from Kim Endres who created the brand. New owners Paul and Jane Menneer, who also own and produce the Peplers and Cambridge Picklery products, are excited to add kombucha to their growing list of delicious products. gutsy.co.nz
THE FLOWER CRATE GROWS
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It’s a space dedicated to all things green and garden where people can come in and gain valuable insight and assistance.”
News
MAGILLS EXPANDS
WORDS DAVID WRIGLEY | IMAGES ASHLEE DECAIRES PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ
Bridie and Kane are keen to encourage a strong sense of family and community. They work hard to foster a vibrant team culture amongst the mostly young and local staff. They sponsor the local junior rugby, netball, and football teams’ player of the day awards. And, most importantly, they make sure they always have time to stop and chat with customers, whether they be regulars or firsttime patrons. As soon as you step inside Storyteller you are met by the happy hum of conversation. More often than not Bridie or Kane will be there at the door to greet you. The bar itself is a warm and inviting space with shelves heaving with leatherbound books, photographs of Bridie and Kane’s family on the walls, plenty of armchairs and an overstuffed sofa. There is a fantastic little retro caravan in the small yard outside set up for kids to play in. On the weekends the pub is full to bursting with families enjoying an afternoon out Appropriatelytogether.
NOURISH | FEATURE
For Bridie, combining family and business has a long history. Feeding and watering the locals of Te Awamutu and providing first class hospitality runs in her blood. Her father and mother, Michael and Faye, started The Redoubt pub just down the road in 1999 and it was there Bridie cut her teeth and fell in love with hospitality, working as a chef and front of house right up until the time the pub was sold in 2016. Whatever curveballs might get thrown their way, Bridie has the experience and know-how to cope.
“Both of our families are full of storytellers,” says Bridie Osborne, who along with husband Kane owns and runs Storyteller Bar and Eatery in Te Awamutu. “My Dad in particular is known around the community as liking a good yarn. My whole experience of growing up was sitting around a table with good food and good wine, telling stories.” When it came time to pick a name, Storyteller was the obvious “Wechoice.wanted to provide a space you can come in and share some stories with good food and good wine. The name just made sense.”
for a bar that aims to get people swapping stories around a table, the food menu is big on sharing plates. The bites and the flatbreads sections give plenty of options to share between friends and with interesting and delicious offerings like mussel fritti, karaage fried chicken, and the Moroccan lamb flatbreads there’s no shortage of talking points to keep the conversation flowing. For those who would rather not share there are plenty of great options like eye fillet steak, charred lamb rack, and an
Kane is keen to emphasise the positivity around Storyteller and around Te Awamutu generally. As a working farmer and former stock agent as well as a consummate publican, Kane has his finger on the pulse of the community.
DAVID WRIGLEY David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.
“I think it’s cool for the customers to see the husband-and-wife dynamic between Kane and me. Kane’s very much the stop-andhave-a-yarn guy and I’m much more the head down, rushing around one. The regulars see that and have a laugh with us about it and they feel like they’re a part of everything.”
“It’s definitely brought us closer together,” say Bridie.
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excellent house cheeseburger. Bridie and Kane try to source their ingredients as locally as possible, a wise idea when situated in the heart of a thriving farming community.
Storyteller feels every inch the community hub Bridie and Kane set out to create. For the two of them it’s “all about the people” and that attitude shines through in every square foot of the bar. The guests may come for the excellent food and drink offerings, but it’s the welcoming family atmosphere and of course the stories that keep them coming back.
Storyteller Eatery & Bar 221 Mahoe Street, Te www.storytellerbar.co.nzAwamutu
“Things are good. There’s a lot of doom and gloom in the news but round here people are doing pretty well. Te Awamutu is growing, the farmers are getting decent pay-outs, we’re just getting busier and busier.”
The same positivity extends to the potentially tricky business of having a spouse as both a business partner and co-worker.
NOURISH | FEATURE WORDS DENISE IRVINE | IMAGES VICKI RAVLICH-HORAN TRUE COLOURS PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ
Urban currently has more than 100 houses under construction across the Waikato, Coromandel and South Auckland, and True Colours has benefited from each of these.
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A humble Hamilton bungalow is home to a service that has children at its heart. The sign on the wooden fence is the giveaway, it says True Colours, and families who walk through the front door feel the love from this unique Waikato organisation.
Cynthia says they’ve got to where they are today because of a generous community. In the beginning, True Colours had three staff, including her; they worked out of a boardroom lent by an electrical business, then a rent-free city office for three months.
Other support has flowed from business sponsors, trusts and fundraising efforts such as the annual – and massively successful–- True Colours Long Lunch on Melbourne Cup day. “It is purely because of the goodness of the community that we are eighteen years old,” says Cynthia.
True Colours also works with mothers and families after a stillbirth, or a miscarriage late in pregnancy, or when a premature baby requires a long period in intensive care, or when there are decisions to be made around a possible medical termination of a pregnancy.
It was heart-in-mouth stuff until Waikato-based fashion designer Annah Stretton joined the trust board, and in 2005 bought the bungalow to provide an anchor for True Colours, with staff offices and therapy space.
One of True Colours’ sponsors, Daniel Klinkenberg, managing director of award-winning local building company Urban Homes, turns this around and says it’s an honour for him to be involved with an organisation that does such amazing things.
Daniel Klinkenberg and wife Bronwyn started their designand-build company in Hamilton in 2004, the same year as True Colours began. Daniel says their involvement grew out of him and Bronwyn wanting to give back to their region by supporting a local charity.
involved with True Colours when a close friend’s daughter was diagnosed with a brain tumour in 2007 and died the following year. She saw the service in action; she was hugely impressed, and became the voluntary fundraising co-ordinator before joining the staff last year.
She started True Colours from scratch, with a mantra of “keep the family standing”. Cynthia says while the key criteria are around sick children, others in the family always feel the impact. “There is ongoing work in keeping relationships intact.”
There is also the largely unseen – but hugely essential – business of keeping True Colours itself standing, keeping the bungalow’s front door open, and funding its nine staff members who include a psychotherapist, social workers, nurse specialists, counsellors and administrator.
Nourish is visiting today to find out how it all works: True Colours has an annual operating budget of nearly $700,000, its services are free of charge, there is no government funding and, crucially for families, there is no waiting list.
True Colours Children’s Health Trust was founded in 2004 by Cynthia Ward, who is chief executive and nurse specialist. Cynthia had earlier worked with Hospice Waikato in children’s palliative care, and she saw the need for a broader, holistic service for families who have a child with a serious health condition, or who are grieving after the death of their baby or child.
Says Cynthia: “A lot of what we do is supporting parents not to feel alone, to walk alongside them, and to bring in other organisations and health professionals as needed.”
Marketing and administration co-ordinator Heidi Gleeson says the True Colours gold standard is for people to be seen immediately upon referral from various health providers, or by self-referral. She says there are 240 families on their books at present and each family can often involve staff working with up to four Heidipeople.became
Clients include families who may be providing hospital level care at home for a child, and subsequently need support after a death. “People underestimate the intensity of this level of care,” says Cynthia, “even the technology involved, dealing with feeding pumps and respiratory ventilators. And then if a child dies there is enormous grief as they find their own resilience and resources, and how scary it can be for people going through something like this.”
Urban has been a supporter for the past five years, and for every building contract it signs there is a donation to True Colours.
He says True Colours came to their attention, they walked through the front door, met Cynthia and the team, and knew they’d found the organisation they wanted to work with.
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Cynthia says Daniel and Bronwyn have captured the vision of True Colours. “They are an extension of our wider team. We feel like they’ve got our back.”
“We liked their strong values and we could see the positive impact they were having. Their values resonated with us. We are passionate about the people we work with too.”
Curators of ethical orals and conscious Pgoods 07 856 6416
As well as a financial contribution from building contracts, Urban offers other support. At a recent team-building exercise, around 60 Urban staff members, working in 14 teams, had to build bikes, and 14 bikes were then gifted to some of the children True Colours works with. Daniel says the staff members at the bikes handover saw the joy on the children’s faces. Similarly, some time ago, Urban staff built a playhouse in their spare moments that was gifted to a True Colours family.
While she no longer worries day-to-day about funding as much as she did in the beginning, she says the service never takes its community support for granted. “Thank you doesn’t even cover it.” Learn more and donate www.truecolours.org.nzat
“It is a long-term relationship. We see the good work, we only get a glimpse of what they are doing but we know they are making a massive difference in the lives of their families.
Rug Up … The Herbal Dispensary 6 Wallis Street, Raglan.
What's Hot this Season
Midas Diamond Jewellers
Check out this stunning 18ct yellow gold ring with emeralds, rare garnets, tourmaline and diamonds. This is an example of the beautiful pieces the Midas team bring in to complement the pieces owner and master jeweller Paul Briggs hand crafts. Paul has over 50 years’ experience creating gorgeous jewellery so pop in and have a chat if you are after something special.
With these warm, snuggly and versatile wool blend blankets from PerfectNepal!asa shawl on those chilly spring nights, as a fireside lap blanket or even as a picnic blanket. Warm and oh so soft, they come in a variety of colours and are available at The Herbal Dispensary in Raglan.
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307 Barton Street, Casabella Lane, www.midasdiamondjewellers.co.nzHamilton
Whether you are looking for that beautiful statement piece or a truly one-of-a-kind family heirloom, Midas Diamond Jewellers in Barton Street is a must visit.
What's blooming in hairstyles this spring is voluminous hair, dramatic textured chops and bold statement fringes, some have even come back from the 70s. Imagine the Kiwi mullet meets Nan’s perm and their love child is the new “wolf cut”. So put the straighteners down and start living TheseLARGE.cuts are all about embracing your natural movement and bounce while enjoying the playful flirty side of life. The perfect, at home hair care product that Mousey Brown is obsessed with is Keune Dry Texture spray $30.20 (200ml). Just a few sprays of this into dry hair will leave you with outstanding texture with a flexible hold thanks to the dry cleansing complex which absorbs oil without leaving a white residue behind.
Lothantique soaps epitomise tradition, provenance and a little French luxury. Brigid from La Cave says, “The company began making soaps in the 1920s in the Provençal village of Châteauneuf Saint Donat. It has been run by the same family for three generations and the brand is now world renowned.” It is from the natural treasures of Provence that Lothantique draws all the richness of its amazing products. Brigid says their most popular soaps from the range are the Donkey’s Milk, Aloe Vera and Argan Oil soaps in bars and liquid soap.
Spring has Sprung
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What's Hot this Season
Lothantique
What's hot for this spring in colour work is face framing highlights, giving a soft, lighter look around the face while bold colour placement is always fun. We love the rich, warm chestnuts, rusty coppers, warm coffee caramel and champagne blondes, perfect for creating texture to emphasise your personalised cut. If this sounds a bit of you, give the crew at Mousey Brown a call. 2B Gordonton Road, Huntington, www.mouseybrown.co.nzHamilton.
Discover them and many more French treasures at La Cave, 51A Riverlea Road, Hillcrest, Hamilton.
WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
The first time Yana exhibited at an art show she sold out before the end of the Wellington event, rushed out and bought more supplies, then painted all night in her hotel room so she’d have some work to sell on the last day. She hasn’t made that mistake again!
The work of Katikati artist Yana Meech strikes a chord with the many who meet her and her paintings at her studio, in galleries, or at art shows where she is regarded as a Top Ten Artist due to consistently high sales.
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When Nourish visited Yana, she had just returned from the Christchurch Art Show where she sold pieces from her cityscape series and some atmospheric works, paintings that merge the boundaries between earth, sea and sky.
Easy to see where her inspiration for these comes from. It’s all atmosphere up in the hills where Yana lives with her partner, a blended family of teenagers, two faithful dogs and a menagerie grazing the hillsides under the bush line. While she exhibits her work in a gallery at the gate, it’s far more fun to navigate the winding gravel drive, fording a typical Kaimai Ranges stream before arriving at the magical place they call home. On a clear day the coastline of the Bay of Plenty spreads out below like a giant landscape canvas. Other days they live in the clouds, exult in the everchanging weather and nights brightened by urban lights and Yanastars.
An Artist in Her Element
paints in a shed at the rear of the house, large doors behind her work table wide open when the westerly’s not raging. Once she’s done the school run and fed the animals, “I disappear into the studio, put on some music and become totally oblivious to time. Without an alarm, I’d forget to pick up the kids! It’s just me and the dogs,” she says. Olde English Bulldogge, Dexter, and rescue terrier, PJ are her constant company. It's obvious Yana is in her element and her sales prove it’s the right one. Yet she did not start painting fulltime until 16 years ago. She now regrets allowing a high school art teacher to discourage her. “I see now it was because I went off on my creative tangent instead of painting to his prescription.”
A MESMERIC MIX
Her signature abstract style is expressed mainly in moody atmospheric landscapes and bold cityscapes on canvas, her medium a merging of acrylic and ink. It is unusual to blend the two, a method Yana has evolved. She applies the inks, their intensity dictated by the level of dilution with isopropyl alcohol, lets them dry or hurries them up with a heat gun and then paints the acrylic; the opaque and the dense creating a mesmeric mix. Before she commences a series of works, Yana will have mulled it over, considered colours, and thought through themes, often triggered by something she has noticed; so, by the time she primes her canvas, the works are semi formed in her head.
It’s lucky she loves it, as Yana always has art shows pending: Art in the Park in Eden Park in September, Queenstown in October. Over a full on few days, she meets a myriad of art enthusiasts. She couldn’t manage without her biggest supporter, her mother, Annie, who attends every show with her and helps man her stand. Yana paints commissions and will also visit your home with examples of the style you’ve expressed interest in. She delights in the way people find a genuine connection with her work, whether they buy it purely for love or also because they love the way it enhances their home. While painting is a solitary occupation, Yana thrives on social interaction and feels her pieces have more meaning to people who have met her. She often holds the fort at Gallery Te Puna, which shows her work and where there will be a Yana Meech exhibition this spring.
Gallerygallerytepuna.comyanameech.comTePuna,15E
Minden Road PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ
Yana is a self-taught artist, with grounding in the basics in third form art and from instruction in the technical aspects as a member of the Papakura Art Group, where she later became a tutor.
Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes.
She’s written 35 chapters of her memoir titled “What was I thinking?”
NOURISH | FEATURE
Discover the many different dumplings on offer in Hamilton Central.
6. GARDEN PLACE NOODLE BAR 21 Worley Place Dive into delicious dumplings and watch the show as fresh noodles are stretched before your eyes!
7. DUET DELIGHTS 242 Victoria Street Steamed or pan fried – you choose.
Seven different dumpling flavours each available with pork and prawn being the most popular but the mushroom, cabbage and carrot are mighty tasty too –and vego!
A firm favourite of locals. Choose from their sour and spicy, pan-fried, Sichuan style, and boiled dumplings selection.
8. SICHUAN STYLE RESTAURANT 24 Collingwood Street
The pork dumplings in Sichuan style (house-made sweet, sour and mild spicy sauce) is a must.
9. XIANG RESTAURANTSTYLE 134 London Street Have eight different steamed dumplings to devour here. 10. YIWAN NOODLES 135 Ward Street Pork, prawn, chicken and vegetable dumplings all on offer.
4. THE CHILLI HOUSE 237 Victoria Street
11. XI'AN FOOD BAR 7 Collingwood Street Try your dumplings in Xi’an’s sour soup.
16. GOTHENBURG 17 Grantham Street Their spicy kimchi and pork dumplings are a must.
18. DOON TANDOOR 39 Ward Street Try Momo, bite sized dumplings from Nepal
Dumpling Trails
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2. SWEET HOME DUMPLINGS 313D Barton Street
The perfect spot for lunch and to try dumpling Ramen. 13. ON A ROLL EATERY 1/7 Vialou Street
ROSTREVORST
17. MADAM WOO 6 Sapper Moore-Jones Place Their vegetarian steamed dumplings with ginger and soy are our pick.
15. NAMI 20 Hood Street Grab a Japanese dumpling or Goyza.
LONDONST 13 9
12. NOODLE BAR 9b Casabella Lane
3. NANCY’S DUMPLINGS & BUNS 151 Victoria Street
1. DUMPLING HOUSE CBD EXPRESS 44 Bryce Street Owner Lei Wang comes from a long line of dumpling makers – her great grandfather even made dumplings for the Chinese royal family!
5. MASTER HOUSE CHINESE RESTAURANT 303 Victoria Street
Hamilton’s longest standing family owned Chinese restaurant is the place to come and get your dumpling fix and enjoy yum cha.
Check out On a Roll’s Asian fusion with a pork, chive and leek dumpling. 14. EDO JAPANESE RESTAURANT 711 Victoria Street
This tiny hole in the wall has a mighty big reputation, and if you are after dumplings on the run, this is the place.
Discover Japanese style fried dumplings with five to choose from at Edo.
VICTORIAST ANGLESEAST ALEXANDRAST WORLEYPL BARTONST KNOXST HOODST BRYCEST WARDST COLLINGWOODWARDSTST NORTH 2 1412 1 10 18 6 5 8 11 4 7 17 3 15 16 GARDEN PLACE There’s always something to do, see, eat, drink and love when you visit Hamilton’s city centre. lovethecentre.co.nz PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ
“There is a real appetite for people to get together and party,” says Lisa Quarrie. I’m sitting with Lisa and Marie Corkill to talk about the trends they are seeing in events at the moment.
IMAGE STEPHAN AND NAKITAIMAGE NITA MEYER IMAGE ASH MUIR PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ
It's Time to Party WORDS VICKI RAVLICH-HORAN
• Plated desserts, ending the night with a pretty sweet morsel.
• Family style banquets have replaced the buffet or the very formal plated meals. Here a variety of food and dishes are served for the table to share.
Hayes www.royallab.co.nzRoyalwww.weaveeatery.co.nzWeavewww.hayescommon.co.nzCommonEateryLaboratorie
The team have already hosted some fabulous events at Weave, one where they created different stations for guests to work their way around. A reinvention of the food truck trend, these stations add interest and entertainment for guests while they socialise. And let’s face it, we’re all ready to do a bit more of that this festive season.
• Comfort food with a twist. Events are tricky as you have to try and please everyone’s tastes. Putting a modern, tasty spin on classics is a great way to do this.
FOOD TRENDS Here are Lisa and Marie’s top event food trends.
Marie owns Royal Laboratorie and offers a boutique alternative to the event hire and design industry, working closely with Lisa and her teams at Hayes Common and Weave Eatery. After a couple of challenging years for the event industry it’s clear people are keen to get out there and celebrate, but how they may be doing this, both Lisa and Marie agree, has changed a little.
“The emphasis is on fun and colour,” says Lisa, who points to clients wanting to create less formal events, events where guests get to socialise and move around as opposed to sitting at one table for the night. This means being creative with menus and some exciting walk and fork options. Marie loves the innovative and effective eco-friendly tableware coming out that makes serving food at such occasions exciting while adding some flair. Adding that little extra is where it’s at. People have reduced the size of their groups, freeing up more budget to spend on great food and those little touches that really make the difference. Lisa says, “There is more of an investment in functions now”, and this means presentation and those little touches are so important.
If a small, intimate wedding or function is what you are after, Hayes Common is the perfect venue. You can either hire half or the entire space. The team work closely with Royal Laboratorie to create a gorgeous bespoke occasion just for you. “We can organise live bands, create a cocktail for the night, even have the likes of the Duck Island ice cream truck to pull up to create a truly memorable night,” says Lisa. Plus, the benefit of hiring a restaurant space, which cannot be underestimated, is you’re getting a team on home turf. Late last year, Lisa and husband Brent opened Weave Eatery in Innovation Park, adding even more options to hold amazing events. “Weave,” Lisa points out, “is very different to Hayes. The light, bright atrium with the high ceiling can accommodate many more people.” Marie agrees, saying it’s a fantastic space as it can be totally transformed depending on what the client wants.
Innovative walk and fork menus including innovative presentation of food.
2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ PRECISION CUTTING & PROFESSIONALCOLOURS NOURISH | FEATURE
• While the grazing table is still popular, Covid has meant these have been reinvented into the likes of the Hayes Aperitivo box.
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Asparagus RECIPES & IMAGES EMMA GALLOWAY NOURISH | RECIPES PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ
Purple asparagus is one of those spring treats which comes and goes in the blink of an eye, so make the most of it while you can! During the season you can find it at selected supermarkets or order online from Naked Harvest. Purple asparagus has a slightly higher sugar content than its green cousins, so it’s sweeter and more tender. This means it’s great for eating raw or very briefly cooked, like I have here, to retain its beautiful purple hue (they turn green when fully cooked). If you love halloumi, add some grilled pieces to make into a more substantial side. SERVES 3–4 500g purple asparagus, ends snapped off olive oil, salt and pepper chives, finely chopped PINE NUT DRESSING 2 tbsp lightly toasted pine nuts, finely chopped, plus extra to serve 1 tsp Dijon mustard ½ tsp honey or pure maple syrup ¼ cup lemon juice ¹⁄³ cup extra virgin olive oil Preheat a chargrill or heavy-based frying pan over high heat. Place asparagus into a large bowl, drizzle with olive oil and season with salt and pepper, mix well to coat. Chargrill asparagus in batches 2–4 minutes, turning until just tender and golden. Transfer to a serving Combineplate. chopped pine nuts, Dijon mustard and honey/maple in a small bowl and whisk to combine. Add lemon juice and continue whisking as you drizzle in the olive oil to form the dressing. Season with salt, to taste. Dress grilled asparagus with dressing and scatter over chopped chives and extra chopped toasted pine nuts, if using.
Emma mydarlinglemonthyme.comGalloway | @mydarlinglemonthyme Emma
This herb-forward brown rice salad is just as nice eaten fresh as it is eaten as leftovers the next day. If you eat feta, a little crumbling of that would also be a great addition.
Chargrilled Purple Asparagus with Pine Nut Dressing
SERVES 6–8 3 cups cooked, cooled medium-grain brown rice 500g asparagus 3–4 radishes, finely sliced handful flat-leaf parsley, roughly chopped SALSA VERDE 1 cup mint leaves 1 cup flat-leaf parsley leaves 2 tsp Dijon mustard 2 tbsp capers, chopped ½ cup extra virgin olive oil 2 tbsp lemon juice finely grated zest 1 lemon Bring a saucepan of salted water to the boil. Place cooked brown rice in a large bowl. Snap the ends off the asparagus and place into the boiling water. Cook 45–60 seconds until just tender, drain and plunge into iced water. Drain, cut in half on a diagonal and add to the bowl of rice, along with the sliced radishes and chopped parsley.
Herbed Asparagus and Brown Rice Salad
seven days a week from eight am on the sunny corner of Bow St and Wainui Rd, Whaingaroa Raglan While away your day over brunch with friends legendary brekkies and delicious rocket coffee served by our friendly team PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ
To make the salsa verde, combine mint and parsley in a food processor and pulse until finely chopped. In a bowl, combine mustard, chopped capers, lemon zest and juice and olive oil. Stir through chopped herbs, season well with salt. Stir salsa verde through the brown rice mixture, taste and adjust seasoning if needed. Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.
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Jen Wilkinson had assembled and priced produce from various stalls for the survey, and a little later in the day I checked them against supermarket prices.
Stallholders say their produce is value for money as well, and on a mid-July Sunday morning we put this to the test with a cost comparison between a bunch of market goodies and a similar trolley load from my local Hamilton supermarket. Market manager
Fish truck staffer Guy Noda-Bailey says he typically roasts orange roughy with a few capers on top and makes a mustard sauce to go on the side. I took his advice, tucking the fish (and capers) into a pan with roasted market agria potatoes and carrots about 10 minutes before the vegetables were finished. The fillet held together well, it was moist and delicate, with extra zip from the capers and mustard sauce. Just like Guy said.
Waikato Farmers Markets, held on Saturdays at Victoria Square in Cambridge and Sundays at Claudelands Event Centre in Hamilton, have many bonuses, and along with the fresh local meats, fish, vegetables, fruit, eggs, cheese, preserves and the like, there is the added value of culinary advice and food storage tips from the people who grow, catch and make the market bounty.
I bought orange roughy from the Raglan Fish Truck at Hamilton Farmers Market a few Sundays back. And along with the fresh fillet – a species rarely in the regular line-up – I got a good tip on cooking it.
Jen says there is sometimes a perception that farmers markets will be more expensive because produce is mostly spray free and organic, therefore prices must be through the roof. She says this is largely the view of people who don’t shop at the market. “Because if you do, you realise that our prices are competitive.”
The competitive pricing was borne out in the survey (see prices to the right), intended as an (unscientific) indication of costs and
Market Value DENISE IRVINE COUNTS THE BENEFITS OF FARMERS MARKET SHOPPING. WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ
1kg bag agria potatoes: $4 ($3.49)
1 dozen free-range eggs: $8.50 ($8.50)
1kg mandarins: $5 ($6.50)
Teresa Linehan, Tender Fresh Produce:
Bunch silverbeet: $3 ($5.79)
Sourdough loaf: $7 ($5)
Cauliflower: $3 ($5.50)
Yoghurt (400g): $5 ($4.50) Milk, 1.5l, plastic container: $6; glass refill: 1 litre, $3.50 (organic brand $4.80/1 litre; $3.80/750ml
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Triple brie cheese 215g: $14 ($11.60/ 220g)
1 x leek: $2 ($3) Bunch baby carrots, 220g: $2 ($3.99/ 250g)
WAIKATO FARMERS MARKET PRICES, supermarket in brackets
Halloumi (174g): $10 ($8.50/ 200g)
Bunch lilies: $10 ($14.99)
Notes: prices vary a little between market stallholders; this was a selection from a number of different producers. Supermarket prices vary, too.
NOURISH | FEATURE
• Comparing like-with-like was a bit tricky in some instances because market produce is often priced in bundles or bags rather than by the kilogram. I priced the market produce against New Zealand-grown supermarket produce rather than imported veggies, and with milk and yoghurt I went for organic brands that were more in line with the market. Meat was also compared with the supermarket’s premium cuts, and eggs with free-range.
potential savings for market shoppers. Market vegetables scored well on the table, as did the pork belly, and certainly there was nothing “through the roof” compared with supermarket prices. Then there are the intangibles that you can’t put a price on, the culinary tips and product information available from stallholders in the best tradition of paddock-to-plate shopping. With a few gems shared here:
Beef mince 1kg $19 (premium grade beef mince Pork$13/500g)belly1kg: $20 ($26.50 on special)
Broccoli head: $3 ($2.80)
Lettuce: $3 (butter lettuce $4.50; iceberg $7) Quarter pumpkin: $3 ($2.50)
If your broccoli goes a bit limp it will be because it is dehydrated. Trim the stalks and sit it in water and it will come back to life. Spinach can also become dehydrated. Dunk it in water and it will quickly refresh.
SATURDAY SUNDAY Cambridge Farmers' Market Victoria Square
Jono Walker, Soggy Bottom Holdings, on a couple of no-fail methods of cooking pork belly: Rub the skin with salt and roast slowly, uncovered, for four to five hours, at 80°C. Then blast it at 250°C for the final few minutes, watching it until the skin blisters and the crackling is perfect. Or wrap pork belly in greaseproof paper, place in a slow-cooker with a little water, cook it all day, then salt the skin and blast it in a very hot oven or under the grill to finish.
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The Barn, Claudelands Events Centre
Richard Cato, Pirongia Mountain Vegetables, on getting the best out of your veggies: 1. To eliminate the sometimes strong smell of fresh cabbage, cut the heavy ribs out, slice the leaves, lay out on a chopping board for 10 minutes and the cabbage will mellow. Next, bring a pot of salted water to the boil, put the sliced leaves in, bring back to the boil (uncovered), drain and eat. For coleslaw, drizzle sliced cabbage with lemon juice and leave to mellow before making the slaw. 2. Don’t throw away the thick white stalks of silverbeet; chop into small bits, simmer until just tender, drain and mix into a good old-fashioned cheese sauce or turmeric sauce. 3. A tip Richard gleaned from chef Jamie Oliver in a lockdown video that adds value to cauliflower by using the outer leaves: chop up nice bits of cauliflower leaves and stalks, sweat them in oil with chopped celery, leek and garlic till soft, incorporate veggies into a cheese sauce, with everything blitzed with a stick-blender at the end and mixed into a tasty mac ‘n’ cheese made with cauliflower florets and pasta. (Full recipe at Lastjamieoliver.com.)wordonmarket value is from regular shopper Jan, always with a bag full of produce on a Sunday morning, who says the shelf-life of market vegetables outstrips anything she might buy from other sources. “These [market veggies] last way longer than some others that dissolve in your fridge before you know it.”
Every weekend 8am- midday Hamilton Farmers' Market
Denise Irvine Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.
DON'T BE CHICKEN RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON NOURISH | RECIPES CHICKENpiccata PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ
kbaedcicenmushromrisotto PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ
Have you ever looked at the price of two chicken breasts and compared these to the price of a whole chicken? More often than not the price is very similar but just think, when you buy a whole bird, you get the two breasts and more. In these times it pays to be a bit savvy with every penny, so I say buy the whole bird! By doing so I made two meals that will feed a family of four* for around $30! Although you will have to get your hands Firstly,dirty. take a sharp knife and run the blade down the backbone of the chook to remove the breast. Repeat on the other side to give you two breasts including the tenderloin. This you will use in the Chicken Piccata recipe.
Now fold the leg backward until you break the joint between the thigh and hip. Use the knife to remove it completely. Repeat this on the other side. To remove the wings, pull the wing to the side and cut through the skin. Similar as you did with the thigh-hip joint, you need to break the shoulder joint, folding it to the side. Then, take the knife and remove the wing completely and repeat on the other Removeside.any remaining skin on the carcass and place this in a big pot of cold water along with a bay leaf, a quartered onion and some garlic (neither of which need peeling) along with 1–2 carrots, and any other veggie scraps you may have. The broccoli stalk is perfect. Bring to a boil then turn down the heat and simmer for at least 4 hours. The liquid should have more than halved. Strain and season well. This stock will keep in the fridge for a week or can be frozen.
Sky Point Building Waikato Innovation Park 3 Melody Lane Ruakura PH 07 981 catering@weaveeatery.co.nz4900
Events \ Catering
This modest dish really is delectable! If the kids are wary of the capers just serve theirs up avoiding any of the green pods because you will definitely enjoy the saltiness they bring to the dish and omitting them completely will leave it unbalanced.
Food that tastes as good as it looks — onsite or on location
This very easy risotto is a great way to use up the remaining chicken and the chicken stock you have made. Mushrooms are a great veggie in that their umami flavour and meaty texture means you can get away with less actual meat.
Place the chicken in the hot butter and sauté until golden brown, about 2½–3 minutes per side, until cooked through. Set the chicken aside on a Addplate.atablespoon of olive oil along with the diced red onion to the pan and sauté until soft and fragrant, about 1 minute. Add garlic and sauté for 1 minute longer. Add the stock and simmer for 3–4 minutes. Stir in the remaining butter along with capers, lemon juice, and zest to taste. Check the seasoning and adjust if needed, then add the chicken back in. Cook for a further 2 minutes before adding parsley and serving.
1½ cups Arborio rice (available at Herbal Dispensary, Vetro and La Cave) 3 cups chicken stock baby spinach ½ cup Parmesan, grated
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*Our family of four is based on two adults and two children.
I serve this with good old mashed potato and some steamed broccoli. Season the flour with salt and pepper, then dredge the chicken in the Meltflour.20g of the butter with 2 tablespoons of the oil in a large skillet over medium-high heat.
CHICKEN PICCATA
BAKED CHICKEN AND MUSHROOM RISOTTO
2 chicken breasts ½ tsp salt ½ tsp white pepper 3 tbsp flour 30g butter, cut into pieces 3 tbsp olive oil ½ red onion, finely diced 1 garlic clove, minced ¾ cup chicken stock juice and zest of a lemon 2 tbsp capers, drained parsley, chopped Preheat oven to 180°C. Heat oil in a large ovenproof pan over medium-high heat. Season chicken with salt and white pepper then brown chicken on both sides. Transfer to a plate and set aside Add the onion to the pan and sauté over a medium heat for 3–4 minutes until onion softens. Add garlic and rice. Cook, stirring for 1–2 minutes or until rice is glossy. Add in mushrooms, stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 45–55 minutes. Stir through the spinach then sprinkle with Parmesan and serve.
2 tbsp olive oil 2 x chicken legs and wings whitesalt pepper 1 onion, finely diced 2 garlic cloves, finely chopped 250g button mushrooms, halved or sliced depending on size
God for You, Your Wallet and the Environment slow food: WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ
Everyone is talking about the cost of their groceries! Even though you buy the same items each week and keep your eye out for the specials, your weekly bill at the supermarket checkout suddenly seems so much more expensive. Naturally we are all thinking of how we can make our budget stretch that little bit further. It’s exactly the same in the restaurant world, with the cost of food rising so quickly and supply chains stretched to their limits, chefs are reassessing what they serve to customers in order to keep within their budgets. Here at The Falls Retreat, the quality of our food is of the utmost importance, and keeping this in mind, we try to stick to a few simple values that could also help you stick to your weekly budget whilst maintaining (maybe even improving!) the quality of what you eat.
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SLOW FOOD Food made from scratch takes more time but saves money. A bag of potatoes is cheaper than a bag of frozen fries and will stretch further. The humble potato can be incorporated into a variety of meals or even be the star of the show!
In winter, fresh chillies go up in price to $160 per kilo! Which is why we go into production of our chilli sambal when they are in full season (autumn), ensuring we have plenty of spice to see us through the year. When there is a glut and people are struggling to even give produce away (feijoas, zucchini, green beans all spring to mind), get preserving! A delicious chutney will be a life saver on your burger when you are avoiding buying tomatoes in the middle of winter. instead of planting broccoli, consider planting sprouting broccoli, meaning you can pop out to the garden and trim off a few stalks instead of using a whole head.
· Kale EAT SEASONALLY
If you stick to eating what’s in season, then your veggie bill will be cheaper. It does mean you may have to give up eating fresh tomatoes for a short while, but this is where pickling and preserving comes into play. Read on …
PICKLE, PRESERVE AND FERMENT
GROW YOUR OWN Whilst we certainly can’t grow all our own produce, we do focus on growing all our own picking greens, salad leaves and herbs in our organic veggie gardens, even throughout winter. Not only does this give us amazing flavours for our salads, we are also ensuring freshness, nutrition and variety. Even if you have just a small patch, plant a selection of picking greens and herbs that will mean you no longer have to buy bags of expensive, tasteless mesclun. Salad varieties we grow at The Falls Retreat include: NZ Native Spinach CanastaSorrel (you can pick just a few leaves at a time, or cut it whole and get a second flush from the plant)
NasturtiumMizuna
COOKING WORKSHOPS: $150pp includes morning tea, lunch and informative workshop with Brad King Sunday 18th September - Pickling, Preserving & Fermenting Sunday 16th October - Salads & Dressings Book online www.fallsretreat.co.nzat PAGE
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Veggie Scraps Stock More Falls Retreat | 07 863 8770 25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz
All sorts of scraps can contribute to a flavourful stock, but the ones that work really well are leek tops, fennel fronds, carrot tops, herb stems, corn cobs, mushroom stems, spring onion roots or tops, onion skins and ends, garlic skins and ends. Steer clear of veggie scraps from cruciferous vegetables like cabbage, as they can make your stock bitter. Keep a bag or container in your freezer for veggie scraps and keep adding to it until you have enough to make this super easy stock, which can be used as a base for a soup, a broth for a noodle dish or added to a stew, risotto or other dish for flavour: 6 cups of veggie scraps 10–12 cups water handful of fresh parsley 2 tsp sea salt 3 bay leaves 1 tsp black peppercorns 1 small bunch fresh thyme Make sure veggies have been washed – you don’t want to simmer any dirt or sand in your stock!
Food waste is a critical factor when running a restaurant. Keeping this in mind at home will ensure your weekly purchases stretch that bit further. Here at The Falls Retreat, we make sure we utilise every inch of the vegetable and even save the odds and ends that normally end up in the bin to make a super tasty veggie stock.
The shape isn’t important – just chop them up enough so that they fit neatly in your large pot. Add the salt, bay leaves, peppercorns and thyme to your veggie scraps. Add 10–12 cups of water and simmer, covered, for 1 hour.
REDUCE WASTE
Learn
Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns. Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months.
GO MEATLESS ONCE A WEEK
Consider swapping your daily dose of protein for a meat-free alternative. I was raised a vegetarian and getting familiar with more pulses, grains and beans is a way of ensuring your meatless meals are full of flavour and nutrition. With mince now costing an all time high of $25 per kilo at the supermarket (more expensive than free range chicken), think about swapping the meat from your chilli con carne and create a three-bean version. The secret is making sure you pack it full of flavour and don’t scrimp on the herbs and spices.
To save money you do need to invest time, whether that’s growing your own veg, making food from scratch or adopting methods, such as pickling, to make your food last longer. And as with any investment, you’ll reap the rewards in the long term with highly nutritional meals and a few extra dollars spare to spend on a locally bought latte!
at A Falls Retreat Workshop
GARDENING WORKSHOPS: Saturday 24th September - Edible Gardening for Beginners$85pp ( half day) Sunday 18th September and 16th October - Full Monty Organic Gardening $150pp (full day including morning tea and lunch)
NOURISH | RECIPES PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ
RECIPES & IMAGES AMBER BREMNER
MODESTMEALS
Budget friendly plant-based meals lean heavily on whole foods –vegetables, legumes, grains, nuts, seeds and spices. In this edition I share my recipe for a vegan kedgeree of spiced basmati rice and lentils with tender chunks of marinated jackfruit (a budget and ocean friendly stand in for smoked fish) and baked kūmara with make ahead toppings – perfect to throw together with some salad greens for a quick, healthy meal. Canned legumes are convenient, but swapping them out for freshly cooked is a great money saver if you have time.
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Preheat oven to 175°C (or 160°C fan bake). Drain and rinse chickpeas before tipping them onto a clean tea towel to dry them off. Transfer the chickpeas to a baking dish, drizzle over the olive oil then use your hands to rub the oil over the chickpeas. Season with paprika and salt (or your choice of seasoning). Bake for 50–60 minutes, giving them a shake every 20 minutes or so, until golden and crunchy. The chickpeas will also crisp up a little more once cooled. Store in a jar. For the pesto, start by toasting the sunflower seeds in a dry frypan until golden brown. Tip onto a plate to cool, then blitz all pesto ingredients in a food processor to combine. Adjust the consistency with a little more water if needed, keeping in mind the pesto will thicken a bit on standing. Store in a jar in the fridge.
½ cup sunflower seeds large handful of parsley (about 50g) 1 clove garlic, peeled and roughly chopped ¼ cup olive oil (or a neutral flavoured cooking oil) 2 tbsp lemon juice 1 tbsp water ½ tsp salt ¼ tsp chilli flakes KŪMARA
For the kūmara, arrange halved kūmara on a baking tray and rub all over with a little cooking oil. Season with salt, then bake at 235°C (or 220°C fanbake) for 20–30 minutes, until tender, blistered and a bit charry around the edges.
1–2 small kūmara per person, washed and halved lengthways cooking oil salt TO SERVE
Baked low and slow, crunchy chickpeas are one of my go-to components for fast one-bowl meals, salad toppers, snacks or packed lunches. It’s a great idea to double the batch to use across a few meals – once cool they store well in a jar for a week or so before they lose their crunch. Parsley and sunflower seed pesto is another favourite that’s especially budget friendly if you have parsley in the garden, and also keeps well for about a week. Use both as a topping for tender, baked kūmara to create a simple nutritious meal.
A handful of salad greens per person
1 can chickpeas (400g), or approx. ¾ cup freshly cooked 1 tsp oil 2 tsp paprika salt PARSLEY AND SUNFLOWER SEED PESTO
CRUNCHY CHICKPEAS
To serve, arrange baked kūmara on a bed of salad greens and top with dollops of parsley pesto and plenty of crunchy chickpeas. A squeeze of lemon doesn’t go amiss.
BAKED KŪMARA WITH CRUNCHY CHICKPEAS AND PARSLEY PESTO
To make the kedgeree, heat the oil in a saucepan that has a lid, over medium heat. Add the onion, garlic and ginger and cook for a few minutes, until softened and fragrant. Add the curry powder and salt, and cook for another minute or two.
Add the jackfruit and lentils to the rice and gently stir to combine. The heat of the rice will warm the jackfruit and lentils through.
TO SERVE
Amber Bremner Quite Good www.quitegoodfood.co.nzFood
While the jackfruit is marinating, rinse the rice and set aside to soak in plenty of cold water for 15–30 minutes. Bake the jackfruit at 235°C (or 220°C fan bake) for 20–25 minutes, giving it a stir halfway through cooking, then remove from the oven. You're looking for it to have dried out a little, but still be juicy and with a little colour around the edges.
Turn off the heat and let the rice sit, with the lid on, for another 5–10 minutes. Remove the lid and use a fork to gently fluff up the rice.
Assemble kedgeree on a big serving platter, or individual plates, by spreading out the spiced rice and topping it with coriander or parsley, lemon wedges, and sliced fresh vegetables to complete the meal.
Handful of chopped coriander or parsley
Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.
1 can unripe jackfruit (565g), drained (available at Vetro and Herbal Dispensary) 2 tbsp olive oil 1 tbsp lemon juice 1 tsp brown sugar ½ tsp smoked paprika ¼ tsp liquid smoke - available at Vetro (optional – if omitting, use 1 tsp smoked ¼paprika)¼tspsalttspground pepper
Rinse and drain the rice, then add it to the saucepan with 2¼ cups of boiling water. Stir to combine, then cover with a lid. Turn the heat down to low and cook for 15 minutes, until the rice is cooked and the liquid has evaporated.
Look for young/unripe jackfruit in water or brine in the canned fruit section at the supermarket. I like to bump up the smoky flavour with a little liquid smoke, but if you don’t have it you can just use more smoked paprika. Use your choice of mild, medium or hot curry powder to suit your taste for spice.
Chop each chunk of jackfruit into 3–4 smaller pieces and discard any seeds you come across. Combine marinade ingredients and pour over the jackfruit. Use your hands to rub it in and break up the jackfruit a little. Set aside to marinate for around 30 minutes if you can.
Assorted sliced vegetables: tomatoes, cucumber, carrot or celery Lemon wedges for squeezing
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Popular in many parts of Asia, unripe jackfruit has a fibrous texture that lends itself well to curry and even plant-based twists on ‘pulled pork’. Here I’ve used unripe, canned jackfruit, marinated and baked to create tender, moist, slightly oily chunks of jackfruit with a sharp, salty and pleasingly smoky flavour. Does it taste like fish? No. But its texture, flavour and even colour is a great stand in for smoked fish, and it also works well in salads.
MARINATED JACKFRUIT
KEDGEREE 1 cup basmati rice 1 tbsp cooking oil 1 onion, finely chopped 1 clove garlic, finely grated/chopped thumb-sized piece of fresh ginger, finely grated/chopped1tbspcurrypowder¼tspsalt2¼cupsboilingwater1canbrownorblacklentils (400g), drained and rinsed, or about ¾ cup freshly cooked
JACKFRUIT AND LENTIL KEDGEREE
ANY EGGSCUSE – a story of love RECIPES & IMAGES FIONA HUGUES PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ
I’d gladly bet on the notion that scrambled eggs was probably my first solid food – a little pale yellow pillow of salty delight deviously slipped into my eager infant gob via my mother’s fashionable fingertip. It’s been a passionate affair ever since, and I adore an eggy anything, especially when comfort is needed. Soft melty scrambled eggs on a piece of heavily buttered sourdough is my death bed number one dish and when I’m stricken with no idea what to cook for dinner fast, nine times out of ten, to the rescue humble Delightedlyovum.with the recent whiff of spring in the air, my chooks are back on the lay after a barren few months of winter and they’re delivering their little orbs of delicious meal potential daily. I’m not going to bore you with how to make my blatantly obvious soul food dishes, but instead am sharing swankier versions of how I like to share my egg adoration with friends. Recipes good for brunch, lunch or dinner, these are some of my favourites – “where there’s an egg, there’s always a meal”.
SAUCE PRINTEMPS
I love a jammy, fudgy egg yolk but happy to admit there’s a few that don’t. Never mind. This recipe is a ripper whichever way you like them and perfect on a warm spring afternoon with a chilled glass of something lovely. To soft boil eggs my way bring a large pot of water to the boil, and with a slotted spoon lower in about 6–7 eggs, giving them a spin when you do so the yolk is centred. Turn down the temperature so you maintain a gentle boil and keep them in there for 7 minutes. Scoop out and plunge into a bowl of ice cold water to stop the cooking. Peel when cool. 6–7 large soft boiled free range eggs, peeled and cut in half lengthways 1 tbsp sauce printemps (see above) ¹/³ cup good quality mayonnaise salt & pepper In a small bowl mix together the mayo and sauce printemps. Dollop a wee spoonful on top of each egg half and sprinkle with salt and pepper. Devour immediately.
All of these dishes involve my go to zesty sauce printemps (spring sauce), which pretty much is a french persillade or herb sauce that usually features parsley. My version isn’t exactly a traditional persillade, as I like to add other herbs and/or lemon zest, which chefs would say makes it more of a gremolata. Sometimes I use vinegar which purists would say makes it a chimichurri, but whatever the damn way you make it, I don’t care, it tastes bloody good – do add whatever you like that takes your fancy and do to it whatever makes it your own. Spoon it over everything. It’s particularly magnificent on top of dairy and ramps up your meaty ragout pasta to outstanding. large handful of fresh parsley, finely chopped or use your favourite soft springtime herb garlic clove, crushed ½ cup olive oil approx. juice and zest of a large lemon flaked salt fresh ground pepper Combine all ingredients in a small bowl, taste and adjust seasoning. Add a touch of honey if your parsley is a little bitter and feel free to add more oil or lemon to suit. Best made and eaten on the day but will keep covered in the fridge overnight.
MY FRENCH COCKTAIL EGGS
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TURKISH NDUJA BOWL
²/³ cup Greek yoghurt 1½ tbsp nduja paste (available at Vetro)
¼ cup Greek yoghurt ¼ cup mayonnaise ½ cup mixed olives 10–12 cooked gourmet potatoes, cut lengthwise handful of steamed green beans cos lettuce leaves handful of mixed cherry tomatoes, some cut in half, some left Stirwholeoliveoilfreshdilltogether the yoghurt, mayonnaise and sauce printemps. Set Inaside.asmall bowl combine the chopped onion, capers and tuna with ¹/³ cup sauce printemps. In another bowl add the olives and tomatoes with a tablespoon of the sauce pintemps. Season with black pepper and set aside. Arrange everything on a large platter, topping with a decent drizzle of the yoghurt mayonnaise down the middle. Add a drizzle of olive oil and a shower of fresh dill to finish.
I especially love this fast simple dish when you’re a little dusty from the night before and need something to line your stomach and give yourself a wee pep up. Cooling herb yoghurt topped with saucy eggs and a jazzy melted nduja butter situation with lots of toast to mop up the goodness is a cracker remedy for anything. You can find jars of nduja at specialty food stores. It’s a spicy, spreadable pork sausage with lots of chilli from the region of Calabria in Southern Italy. 2 large free-range eggs, poached 1 tbsp sauce printemps (see page 39)
NIÇOISE SALAD TO SHARE Niçoise (pronounced ni'swaz) salad originated in the French city of Nice and has been popular since the early 20th century. Its official ingredients are hotly argued about within the culinary elite. For me it is the best use of boiled eggs, tuna in a can, fresh spring beans and beloved salty olives together, and this is the way I like it. If it doesn’t float your boat on a sunny day, then off you can sail. 425g tin of tuna in springwater ¼ cup capers ½ red onion, finely chopped 6–7 soft boiled eggs, peeled and cut in half horizontally ¹/³ cup plus 1–2 tbsp sauce printemps (see page 39)
2 tbsp sourdoughbuttertoast to serve flatleaf parsley to serve To poach my eggs, I add a little white vinegar to my barely boiling pot of water, make a whirlpool with a spoon and drop my eggs in. A couple of minutes and they’re done. Scoop out with a slotted spoon. Stir the sauce printemps into the yoghurt and smear onto the side of a serving platter. In a small sauce pan over medium heat, melt the butter and add the nduja. Break up with a wooden spoon and sizzle for a minute to create a chunky, oily sauce. Lay the poached eggs onto the yoghurt sauce, pour over the sizzling nduja butter, and season. Add some flatleaf parsley if feeling virtuous. Devour straight away.
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Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.
RECIPE WAYNE GOOD | IMAGES BY BRYDIE THOMPSON Chocolate and Orange Madeleines PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ
Madeleines are those great go to sweet treats that are just perfect with a coffee, and I eat MANY of these when I am in France. Infinitely easier to make than a macaron. You do need Madeleine tins, but once you have made this investment you can continue to make these delicious French morsels.
125g butter, plus 50g extra for greasing the tins finely grated zest of an orange 3 large eggs (I’m using my duck eggs at the moment. Wonderful for baking)½cupcaster sugar pinch of salt 1¼ cups flour 1 tsp baking powder 200g good dark chocolate Melt the first quantity of butter in a pan and add the orange zest. Set aside to cool slightly.
The Bikery Avantidrome,CafeGate 2 Hanlin Road, Cambridge 07 2820605 www.thebikery.co.nz
Healthy, Vibrant, Tasty Goodness extra butter and, using a aboutthedoesspraytriedwithMadeleinecoatgenerouslybrush,yourtinsbutter.(I’veusingtheoil,andthisnotwork.)Spoonbatterintoeachtin,three-quartersfull.
Place the eggs, sugar and salt into a mixing bowl and beat for about 5 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture and gently fold through, ensuring all the dry ingredients are well mixed in. Fold through the butter. Cover the mixture, and place overnight into the fridge. This is important to stop the Madeleines from being too spongy. The following day, heat your oven to 180°C fan bake. Melt the 50g of Wayne Good Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot Discovertickets!more at www.arkanda.co.nz
NOURISH | RECIPES
Bake for 10 to 12 minutes, ensuring they are starting to turn golden and are firm to the touch. Remove from the oven and allow to cool for a few minutes before carefully removing from the tin. You may need the point of a small knife to lift them carefully. Cool on a wire rack. While they are cooling, melt the chocolate in a double boiler, over simmering water. Make sure that the bowl containing the chocolate does not come directly into contact with the simmering water, or else the chocolate will go funny and grainy. Dip each Madeleine in the melted chocolate, only going halfway, and allow the excess chocolate to drip off, before placing onto a rack to set. Enjoy!
Life is all about balance
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Making Sharon’s job even easier is the wonderful fresh organic produce delivered twice a week directly to her kitchen from Earth Stewards. The gorgeous micro greens make for a wonderful mini salad and garnish while adding an extra dash of nutrition to the plates.
NourishingMums
riverridgeeastbc.co.nz
WORDS VICKI RAVLICH-HORAN | RECIPES SHARON MACINTYRE | IMAGES BRYDIE THOMPSON
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Vanessa says River Ridge’s resident chef is a real point of difference for the birth centre and is a key part of their ethos of providing extra care for women and their families at this special time. Anyone who has had a baby will remember just how hungry you can get in that first couple of weeks, and they pride themselves on delivering tasty, energy-giving and comforting food to support parents in the initial 48 hours, so they can just concentrate on bonding with, and learning about, their new baby, as well as getting some muchneeded rest! A keen baker and cook, Sharon is in her element at River Ridge. I hear the freshly baked scones for morning tea are a real treat along with the everpopular lasagne and pot pies.
Home cooked food is a wonderful way to show someone you care, so we asked Sharon to share a couple of her most requested recipes that you can make, either for your family or for someone who may be in need of a little love and attention.
Sharon MacIntyre says she can remember coming to see River Ridge East Birth Centre before it opened. That was for her job interview nearly 20 years ago. Two decades on, Sharon is still content in her kitchen at River Ridge where she is the on-site cook, creating hearty, delicious and nourishing homecooked meals for the new parents staying with their newborn baby.
“I never really know what I am going to get,” says Sharon, “but it’s seasonal, super fresh, and I always find a way to use it all.”
Over the 20 years, that equates to more than 500,000 meals served to hungry mums and dads according to River Ridge’s CEO Vanessa Shirlow.
Full of good fats, seeds and nuts these treats are a perfect pick me up for breast feeding mums. Although I hear the midwives at River Ridge are also partial to these tasty morsels too! 250g butter, melted 1 tin condensed milk 250g biscuit crumbs (Superwine biscuits)
W h eth e r b aking, o u r f ree- ran ge e g g Our h ap p y h ens a lusc io us a n d f farms in W h an p ro du cin g wh a ta s t i e s t e g g s you of our p retty p acks n e ar you
Lactation Slice
Always popular at River Ridge, a pot pie screams comfort food. 500–600g chicken thigh, diced 1 leek, finely sliced 3 cloves of garlic 2 celery stalks, diced 1 large carrot, diced 2 medium potatoes, diced 1 head of broccoli, diced 2 tbsp cornflour 2½ cups chicken stock 1½ cups cream salt and pepper to taste 2 to 3 sheets of flaky pastry Egg/milk to brush pastry Heat oven to 200°C. In a large fry pan sauté the leeks, carrots, potato, celery and garlic in oil until the potatoes and carrots are tender. Remove from the Addpan. more oil if needed and fry chicken until just cooked through. Remove from the heat and add cornflour to coat the chicken in the Stirpan.cream and chicken stock into the chicken mixture. Add the cooked vegetables and broccoli back into the pan and simmer gently, stirring until the mixture thickens and broccoli is Addcooked.salt and pepper to taste. Cut pastry to the size of your chosen ramekins. Place the pastry discs on a paper lined oven tray. Brush with egg and bake until golden brown (10–15 mins). When chicken is ready, divide mixture into ramekins (4–6 depending on size) and top with hot pastry topper.
Individual Serve Chicken Pot Pies
2 cups rolled oats ½ cup pumpkin seeds ½ cup sunflower seeds 1 cup cranberries 1 cup dates, diced 1 cup apricots, diced 1 cup walnuts 1 cup sliced almonds 1 cup coconut 200g dark chocolate chunks Mix all the dry ingredients in a bowl. Mix butter and condensed milk together and add it to the dry ingredients and combine well. Press mixture into a paper lined baking tray and allow to set in fridge. Alternatively, the mixture can be made into balls and rolled in coconut or dipped in chocolate. Store in an airtight container in the fridge or freezer.
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6 large tortilla wraps 500g pumpkin and/or kūmara 250g fresh spinach 200g mushrooms, sliced 1 large courgette, sliced 2 red capsicums ¼ cup tomato pasta sauce 50g butter 3 tbsp flour 1 tsp vegetable stock powder 2½ cups milk 1 & ½ cups grated cheese Start by preparing your vegetable Roastcomponents.thepumpkin/kūmara, then Steammash. spinach with a little salt and pepper, then squeeze out the excess moisture. Lightly fry the courgette until just Sautétender.the mushrooms. Chargrill capsicums, de-seed and remove skin, then cut into quarters MAKE THE CHEESE SAUCE. Melt butter over medium heat. Whisk flour and vegetable stock powder into butter until smooth. Pour milk into the butter mixture and whisk until the sauce thickens, then add 1 cup of the cheese. Season with salt and pepper. TO ASSEMBLE Place a wrap on the bottom of a 25 cm spring form cake tin. Spread the first wrap with mashed pumpkin/kūmara, then top with a couple of spoonfuls of cheese sauce and another wrap. Repeat this pattern with a wrap between each layer: courgettes + cheese sauce, capsicums + pasta sauce, spinach + cheese sauce, mushrooms + cheese sauce then top the final wrap with the last of the cheese sauce and sprinkle over the remaining grated Bakecheese.in the oven at 180°C until the top is golden brown, about 30 minutes. Allow to rest for 5–10 minutes before opening the tin. Slice and serve. Roast Vegetable Stack PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ
Kiwi Carrot Cake WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMSPON HARRIET’S HOW TO CLOCKWISE FROM TOP: SARAH TUCK, RUTH PRETTY, ANNABELLE LANGBEIN, DIGBY LAW, LITTLE & FRIDAY NOURISH | HOW TO PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ
SARAH TUCK: Sarah Tuck, Dish magazine editor, has two versions of her Big Bad Carrot Cake; one in her book Coming Unstuck and one online. I have always used the latter of these two versions and going into this, I knew it would be hard to beat. She uses a typical carrot cake base with 100% plain flour, a mix of brown and caster sugar, mixed spice and cinnamon, pineapple, orange zest and optional walnuts. I opted out of using walnuts, so I could compare it with Digby’s walnut-containing cake. Sarah blitzes her carrot, eggs, oil and zest in a food processor to combine. As someone who hates washing her food processor, this loses points in my book. The joy of carrot cake is that you just mix the dry ingredients with the wet and voila. Sarah’s cake has warm spice shining through, and I love the bits of pineapple which add extra sweetness and moisture. It’s a lighter cake, due to using plain flour, but when comparing it directly to Digby’s, I appreciated his use of wholemeal. While I had made this cake before, this was my first time trying it with her icing recipe. The orange cream cheese frosting has 3 cups of icing sugar to 250 grams of cream cheese, making it four times sweeter than Digby’s. Even after generously icing the cake, there was lots of icing left. She suggests freezing the leftover icing, but I would expect an icing recipe to cover a cake perfectly with just enough left to lick the bowl.
Sarah Tuck’s Big Bad Carrot Cake was my gateway into what I would now deem my favourite cake flavour. I had turned my nose up at the idea of carrot cake my whole life, because why on earth would you put veggies in a cake? Now I’ve been converted thanks to my matured palate and a bit of peer pressure. Many debates have ensued since I embarked on my quest to find the best carrot cake recipe. Whole meal or plain flour? Is it a sin to stray away from cream cheese icing? Does pineapple have a place in carrot cake? Walnuts: rancid or requisite? Annoyingly, a lot of those answers are personal preference, but I have toiled to find the perfect balance. A good carrot cake, in my opinion, needs to have a great level of spice, allow the carrot to shine through, have savoury notes and make you say “mmmm that’s so moist”. The icing should complement the cake and not overpower it; getting a good balance of sweetness is key.
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DIGBY LAW: When the legendary Denise Irvine heard I was researching carrot cakes, she was quick to pass on her favourite recipe from the late Digby Law. Digby was a selftaught cook, known as the “high priest of vegetables”. Most carrot cakes have oil, flour, sugar, eggs, spice and carrots as their base ingredients, using different sugar/flour varieties, spice mixes and additions to achieve different results. Digby’s was no exception, using peanut oil, raw sugar, wholemeal flour and walnuts. With an easy-to-follow method, it felt like what I would imagine it to be, a no fuss 80s recipe. The cake cooked true to the recipe and had a savoury wholemeal aroma fresh out of the oven. The icing was a fat-heavy 250g of cream cheese, ¾ cup of icing sugar, vanilla and a smidge of butter, beaten together until smooth. I made this simultaneously with Sarah Tuck’s; it wasn’t as visually appealing, but it was incredibly moist with pleasant savoury notes. The icing needed to be balanced with citrus and a bit more sweetness, especially when compared to its competitor. Much to my surprise, I loved the walnuts and wholemeal flour in this cake. The peanut oil wasn’t worth making a special trip to the supermarket for, and if I’m being picky, it needed more spice.
LITTLE AND FRIDAY: Little and Friday, owned by Kim Evans, was always a must-stop on our shopping trips in Newmarket when it was inside Martha’s Fabrics. There was always a bounty of cakes, pastries, pies and sweets to choose from. Their carrot cake recipe
Eclectic porcelain and silver treasures Antique, French and vintage furniture Designers Guild & David Shaw furniture In home interior design service (porcelain,service silver) vintageShawfurniturefurniture 128 Whitikahu Rd Gordonton (just past Woodlands) Open Thurs-Sun 10am - 4pm www.arkanda.co.nz DISCOVER NEW TREASURES AT OUR ANTIQUE BARN PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
RUTH PRETTY: Ruth Pretty is well known for her highend catering and cook school on the Kapiti Coast. I chose her recipe from the Great New Zealand Cook Book, as my theme for this How To is Kiwi chefs. Ruth used millilitres/grams to measure her ingredients, which is one of Vicki’s pet peeves for a recipe designed for home cooks. There was a lot going on in this cake with vanilla, lemon zest, apple, coconut, pineapple and its juice, along with the usual base ingredients. The method was simple and quick, just how it should be. The icing had equal quantities of cream cheese and icing sugar, with 10g of butter, lemon juice and zest. It was quite a sloppy-thin icing and once again, there was a lot leftover. In the picture, Ruth covered her whole cake and then piped swirls on the top so had I done this, it may have used all the icing up, but it wasn’t thick enough to pipe. Amongst the pineapple, apple and coconut, the carrot gets lost in this cake. It was lacking in spice with only one teaspoon of cinnamon. If I wasn’t being picky on the perfect carrot cake, this would have been delicious, but it didn’t fit the mould of what I am looking for. Back when I first made a carrot cake for a photo shoot, I needed a thick and stable icing, so I used a Swiss meringue buttercream. After trialling five cakes, all with cream cheese icing, something still led me back to the salty-sweet Swiss meringue. I attempted a blend of the two and for my final recipe, have landed on a Swiss meringue-cream cheese buttercream (it’s a mouthful). I was cocky and added a chef’s pinch of salt into my first trial; do NOT make this mistake, a tiny pinch creates the perfect balance. As for the cake, my love of Sarah Tuck’s remained strong, but I have blended the plain flour with wholemeal, upped the spice and carrot volume, added vanilla, the juice of the zested orange and made the walnuts compulsory (although I won’t know if you don’t use them). Sarah also uses a 26cm cake tin which makes for quite a flat cake, so I have used a 23cm tin which gives great height, it just takes a little longer to cook.
ANNABEL LANGBEIN: Annabel Langbein is one of my cooking idols and I often refer to her recipes for inspiration. I used An Excellent Carrot Cake from The Best of Annabel Langbein She uses a blend of wholemeal and plain flour, gives you the option of raw or white sugar and is heavy handed on the cinnamon, mixed spice and ginger. All the ingredients get blitzed together in a food processor, then it asks you to fold in two teaspoons of baking soda dissolved in one tablespoon of orange juice. Seeing as there is no use of the zest in the cake or the rest of the orange, it seemed like a waste of an orange. You didn’t even have to line the tin for this cake, it was very quick to get in the oven! The cream cheese icing had FOUR cups of icing sugar in it, as well as the zest and juice of a lemon, 75g of butter and 250g of cream cheese. There was an excessive amount leftover, almost enough for two cakes. The cake itself was very moist but sweetness dominated the whole experience, especially with that icing. By the time I had made this one, I knew I preferred a savoury leaning carrot cake.
caught my eye as it strayed away from tradition with the addition of chocolate, chopped dates, crystalised ginger and candied orange peel. The orange peel recipe was a two-day process and for only needing two tablespoons of this, I didn’t bother and used the zest of an orange instead. I did, however, go to the effort of making candied carrot strips to decorate, which I wouldn’t rush to do again. I embarrassingly undercooked this cake when I made it for the trial. I kept hitting melted chocolate with my skewer so mistook this for the rest of the cake being cooked. I was wrong. I “saved” it by cutting the cake horizontally, scooping out the middle then smothering it in the fat-heavy cream cheese icing. You never would have known if I didn’t tell you. The extra additions to this carrot cake were a miss. The nutmeg was overpowering and clashed with the chocolate. The dates and measly one tablespoon of crystalised ginger were lost and the carrot disappeared among the chaos. As far as a kiwi classic carrot cake goes, this wasn’t it.
Carrot Cake WITH SWISS MERINGUE CREAM CHEESE BUTTERCREAM NOURISH | RECIPES PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ
Transfer this mix to a stand mixer and whisk on high until the meringue is completely stiff and has cooled to at least body Oncetemperature.themeringue is stiff, start adding in the butter one cube at a time. Once this is fully incorporated, the mix should be thick and fluffy. Now start adding the cream cheese, small spoonfuls at a time. Once the cream cheese is fully incorporated, add a small pinch of salt and the vanilla, then spread onto the carrot cake.
Note: Swiss meringue buttercream can have a tendency to split. Take it slow when adding the butter and cream cheese.
Available at great food stores and online at peplers.co.nz
or visit us at 5c Main St, Te Kauwhata Add some We calendulagorgeousused petals to decorate our iced cake. Give the gift of food this Christmas Unique gourmet food and wine gift baskets to suit all requirements from corporate clients to friends and family 51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ
CAKE 1½ cups plain flour 1 cup wholemeal flour ²⁄³ cup caster sugar 1 cup brown sugar 1 tsp baking soda 1½ tsp mixed spice 2 tsp cinnamon ¼ tsp nutmeg ¼ tsp all spice ½ teaspoon salt 3 large carrots, grated (about 3 cups) 4 1¼eggscups rice bran or other neutral vegetable oil 1 tsp vanilla extract finely grated zest and juice of 1 orange 227g tin of crushed pineapple in juice, strained ²⁄³ cup roughly chopped walnuts 23cm cake tin, lined with baking paper ICING 2 egg whites (Size 7 Otaika Valley free range eggs) ½ cup sugar 165g butter, cubed (room temp) 165g cream cheese (room temp) small pinch of salt ½ tsp vanilla bean paste Preheat the oven to 160˚C. Sift all the dry ingredients together into a large bowl and whisk to combine (tip in the wholemeal flour flakes that won’t go through the Insieve).aseparate bowl, whisk the eggs lightly, then add in the oil, vanilla, zest and juice, carrot and pineapple. Stir to combine, then fold into the dry ingredients, along with the walnuts. Spoon into the prepared tin and bake for 80–85 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and ice once cooled.
Whisk the egg whites and sugar over a double boiler where the water is just simmering, until the sugar has dissolved, and the mix is starting to heat up. It’s easiest to test this by dipping your fingers in and rubbing them together. If you can still feel granules, keep whisking, if it is smooth and warm, it’s good to go.
ICING
Flavour characteristics are formed by rainfall, wind, soils and flora and the simpliest way to get to know which honey you will enjoy is to taste at farmers markets or in-store tastings. A lighter-flavour honey works well for general use.
RECIPES & IMAGES KATHY PATERSON Honey PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ
Honey is handy for adding sweetness to dressings or marinades, as well as drizzling over fresh fruit with fresh ricotta or mascarpone. However, my favourite is spread over hot buttered toast all sticky and runny. Store honey away from light and try to avoid the fridge.
Honey is one of the most diverse foods we have and honey’s boundlessness of flavours, colours and textures really fascinates me.
122 Rostrevor 07HamiltonStreet,9740415 vetro.co.nz
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Put a spring of flavour in your beef with this honey and gochujang sauce. A piece of beef this size makes for a wonderful small roast.
Rub beef with a little olive oil. Heat a large heavybased frying pan or flat plate until hot and brown the beef quickly on all sides. Transfer to the hot roasting dish and brush the top surface of the beef with a good coating of the sauce. Drizzle over a little more olive oil. Put in the oven and roast for 20 minutes for beef that is on the rare side. If you would like a tad less rare and more medium-rare (which I think is the optimal finish for this cut), then cook for a further 5 minutes.
Not yourfoodordinarystore
The less springy the meat becomes the more it is cooked. Rib-eye is compact or dense pure meat so my preference is to cook in a hot oven (or lidded barbecue), but not too hot. Rib-eye should have good marbling and a small nugget or chain of fat within. It’s prudent to allow the fat to melt during cooking, making the meat even more succulent and juicy. Remove from the oven and sprinkle with salt. Cover loosely with compostable foil and a clean tea towel and leave to rest for 20 minutes in a warm spot. This allows the meat juices to redistribute throughout the meat and settle and helps the meat to carve beautifully – and so does a very sharp carving knife! Serve beef with extra honey gochujang sauce on the side and lots of spring green leaves. A grain salad with a citrus dressing is good here too or oven roasted potatoes or kūmara. Serve with lemon or lime halves for squeezing.
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SERVES 4 (POSSIBLY WITH LEFTOVERS)
TIP – the honey gochujang sauce is brilliant with chicken too. Chicken wings or drumsticks can be well coated in the sauce and roasted in the oven until sticky and well glazed.
3 tbsp honey 2 tbsp gochujang (Korean chilli paste) - available from Vetro 2 tbsp soft brown sugar 1 tbsp light soy sauce 1 tsp fresh ginger, peeled and finely grated 1 tsp crushed garlic 700g piece rib-eye beef (can also be called cube roll as the bone is removed or referred to as scotch fillet- go to Magills in Te Awamutu to find beef cuts like this and more), at room olivetemperatureoilforrubbingflakysaltTomakethehoneygochujang sauce, put the honey, gochujang, sugar, soy sauce, ginger and garlic in a small saucepan. Put over low heat to dissolve sugar and thicken slightly. Remove from the heat and set aside. To roast the piece of rib-eye, heat the oven to 200°C. Heat a roasting dish in the oven.
To test meat as well – use tongs (as the coating will be hot and sticky) to press gently on the meat. If it is very springy then it will be very rare.
Honey Rib-EyeGochujangofBeef
Pour into the pastry case (it should come to the top of the pastry case), and put in the oven. Bake for 20–25 minutes until just set.
Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz
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Whisk the egg white, water and vanilla extract together in a bowl until frothy. Add the walnuts and toss to coat. Put the sugar, cinnamon and salt on a large plate and add the walnuts. Toss in the sugar mixture until well coated then tip onto the tray and spread out in a single layer. Bake for 35–40 minutes, tossing them after about 20 minutes. They can be a bit sticky but persevere as you want each nut to dry out properly. Lower the oven temperature a little if they are looking too dark. Remove from the oven and leave to cool before storing in an airtight container. If the coating is nice and dry on the walnuts they will store well for at least a week.
SERVES 8–10 PASTRY 250g (2 cups) plain flour pinch of salt 1 tbsp caster sugar 125g cold butter, diced 1 egg yolk 50ml cold water FILLING 200g good quality ricotta 4 tbsp honey ½ cup caster sugar ½ tsp ground cinnamon 4 eggs
Honey is the flavour bomb here so make sure you use a honey you really love.
Honey Pie
Remove from the oven and allow to cool before removing from the tin. Cut into thin slices or wedges and serve with any of the suggested toppings, on its own or with a bowl of whipped cream.
Line pastry case with crumpled baking paper and fill with baking beans or rice. Put in the fridge to chill for 20–30 minutes. Meanwhile, heat the oven to 200°C. Bake the pastry case for 20 minutes then remove from the oven. Carefully scoop out the beans or rice and remove the paper. Return to the oven for 5 minutes or so to remove any damp patches in the pastry. Lower the oven temperature to 180°C.
TIPS – In cooler weather or if you have a cool kitchen there is no need to chill food processor pastry before rolling out.
You can re-use the baking blind rice for years. Make sure it is completely cold before storing away.
1 egg white 1 tsp water 1 tsp vanilla extract 1½ cups fresh walnuts ½ cup caster or granulated sugar 1 tsp ground cinnamon pinch of salt Heat the oven to 150°C. Line a shallow baking tray with baking paper.
CANDIED WALNUTS
To make the filling, put all the ingredients in a food processor and using the pulse button, process until the mixture is creamy and smooth.
TOPPING AND SERVING SUGGESTIONS candied walnuts (recipe below) edible flowers and petals ground cinnamon for sprinkling whipped cream To make the pastry, put the flour and salt in a food processor and process using the pulse button a couple of times. Sprinkle over the sugar and add the diced butter. Process until the mixture resembles coarse breadcrumbs. Using a fork, whisk together the egg yolk and water and drizzle over the flour mixture and process until the mixture just begins to come together. Tip out onto a lightly floured bench and bring together into a round. Flatten slightly then roll out to fit a 25cm x 2.5cm deep fluted, loose-bottomed tart tin.
Epidemiological research has also discovered connections between the nervous system and gut; IBS is commonly coexistent with depression; those with Autism frequently present with digestive issues; depression is often increased after taking antibiotics; anxiety-like behaviour is associated with Forovergrowth.sustained improvements in gut health, it’s important to identify and treat the cause. Functional testing can identify issues such as yeast or bacterial overgrowths, parasites, lack of microbial abundance, inflammation, digestive function and food intolerances. Speak to a qualified naturopath to investigate this further.
It has long been recognised that the brain and gut are connected.
• Withania, commonly known as Ashwagandha, is one of the most revered and widely used Ayurvedic herbs. It has been shown to moderate occasional stress by supporting the HPA axis, enhance memory and cognitive function, provide neuroprotection by scavenging free radicals and support thyroid function.
CONSIDER OTHER SUPPORTIVE SUPPLEMENTS
EXERCISE, EXERCISE, EXERCISE
IMPROVE AND OPTIMISE YOUR GUT HEALTH
There are various reasons why someone may be experiencing low mood or anxiety: major life stressors, altered gut microbiome, neural inflammation due to injury or infection, a learnt way of thinking that supports a negative thought pattern loop, hypothalamus-pituitary-adrenal (HPA) axis dysfunction, or genetic defects in certain enzymes, to name a few. Keeping this in mind, I’d like to share some natural ways to support your mood and mental wellbeing. (By no means am I suggesting you stop taking any medication unless under the guidance of your GP.)
While they do not change an external stressful situation, specific herbs do have actions that tonify the nervous system and support sleep and mood to help one cope as best as possible during adverse events. Three of my favourite herbs to use are:
• Saffron: Several underlying mechanisms of saffron in mood disorders have been identified, including its antioxidant, anti-inflammatory, serotoninergic and monoaminergic, neuroprotective and HPA-axis-modulating actions.
In foetal development they both develop from the same tissue and their bidirectional communication pathways continue through life, via the HPA axis, neurotransmitter metabolism and synthesis, and perhaps most significantly the vagus nerve. We’ve all experienced having a ‘gut feeling’ about something. It is in fact our intuition and emotions being transmitted from the gut to the brain, to elicit a response, not the other way around. The discovery that 80–90% of the vagus nerve’s fibres transmit information from the gut to the brain supports this relay mechanism.
SUPPORT YOUR NERVOUS SYSTEM WITH HERBS DURING STRESSFUL TIMES
After a wild and windy winter we are all looking forward to the light and brightness that spring brings. It is often a time when people embark on spring cleanses and lightening up the diet, but also an opportunity to focus on ways to lighten your mood and harness the natural mood-lifting benefits of the longer days and better weather.
Zinc, magnesium and B vitamins all play an important role in key neurotransmitter synthesis. Anything from increased toxicity to genetic issues may increase your requirements of these nutrients. You can also reduce inflammation and oxidation with a highquality Omega 3 supplement, with a daily dose of at least 1000mg EPA and DHA, as well as turmeric. By Natalie NaturopathJacques&Medical Herbalist BHSc, AdvDip Herb Med, AdvDip Naturopathy
The cheapest way to increase our body’s natural endorphins. And now that the days are getting longer, no excuses … Start off with 15 minutes a day and build from there.
• Passionflower: Traditionally it has been used to gently restore debilitated nerve centres by promoting nutrition uptake at the cellular level. It supports a calming and relaxing effect on the body during times of occasional stress. These are just some of many herbs that can be drunk as a tea or taken as a tincture to help improve mood.
The Herbal Dispensary 07 825 7444 | 6 Wallis Street, www.raglanherbaldispensary.nzRaglan
I read a very interesting article the other day published in The Conversation (20 July 2022) citing a new research review that suggests that there is no clear evidence that depression is caused by a chemical imbalance, or low serotonin in the brain. This theory was first proposed in the 1960s and became widely promoted by the pharmaceutical industry in the 1990s to market a new range of anti-depressants known as selective serotonin-reuptake inhibitors or SSRIs. However, numerous studies since then have failed to support this idea.
Lighter Days, Lighter MoD... PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ
WORDS RACHEL HART | IMAGE ASHLEE DECAIRES The Broad BandwagonBean PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ
The first pop of green to grace your plate is a welcome sight after winter’s heavy, hearty fare. And one of the best, albeit most underrated, vegetables of spring is the humble broad bean. Tossed into a salad, roasted as a snack, or blended into a dip –there are plenty of ways to jump on the broad bean bandwagon this season! Broad beans are a legume; a group of plants including lentils, beans, peas, soybeans and peanuts. Like many of their legume relatives, broad beans bring an earthy flavour, a bit of crunch, and a whole lot of nutrition to any dish. Today they can be found all over the world, but broad beans originally come from the Middle East. In fact, they have the impressive status of being one of the world’s first foods to ever be cultivated. Compared to their cousin the sweet pea, broad beans look overgrown and flattened. Eating them takes more work too: you first remove the outer pod – called the doddle – then squeeze the dull green skin, freeing the vibrant broad bean hidden inside. This double podding can make broad beans feel intimidating, but they are worth the effort. Broad beans are an excellent source of plant-based protein, making them both healthy for you and sustainable for the planet. A single cup of the beans will give you a third of your daily protein quota. And that’s not all; that same serving offers onethird of your target fibre content, too. If it seems like every food touted as ‘healthy’ contains fibre, that’s because they usually do. Found in fruit, vegetables, grains and legumes, fibre improves digestion and gut health, stabilises blood sugar levels and keeps you full for longer, which helps with weight. Alongside all that protein and fibre, broad beans also offer a decent dose of many vitamins, from A to C to K. But they are notably high in folate, a B vitamin necessary for growth and development. Broad beans are great for your bones too, containing many bone-strengthening minerals like manganese, copper and phosphorus. They also support your heart and immune systems by providing iron, zinc and potassium. But of course, everything comes at a cost. “Beans, beans, they’re good for the heart …” If you know the end of this rhyme, you’ll know where I’m headed. There are, unfortunately, side effects to eating too many beans, and broad beans are no exception. They can cause bloating and gas, so it’s wise to introduce broad beans into your diet slowly rather than diving straight into the deep Anotherend. strange side effect of broad beans is called favism. Broad beans – also called fava beans – can cause shortness of breath and raise heart rates in people with a genetic disorder known as G6PD. This reaction is experienced by over 400 million people around the world. So long as you’re not one of these unlucky ones, this broad bean foodie trend is one to follow this spring!
NOURISH | NUTRITION CHECK US OUT Now@goodbuzznzwww.goodbuzz.nzavailable in 4 pack 250ml cans! ORGANIC KOMBUCHA BORN AND BREWED IN NEW ZEALAND PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
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.
MyBroadeningHorizons WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES Recipe on page 61 PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ
Chargrilled Broad Beans
on the corner of Rostrevor & Harwood Streets, Hamilton.
NOURISH | RECIPES PAGE
I can’t say broad beans are a veg I like that much. The need to double pod them is far too much faffing in my world. That was until I grew them last spring. I planted them on a whim as I needed something other than weeds to grow in my veggie garden. I hadn’t really intended on eating them, figuring I’d share them around friends and family; surely I’d find a few people who appreciated them. Lynda Hallinan also told us in her column last spring that broad beans are a great green manure or cover crop in empty vegetable beds. “As a legume, they trap or ‘fix’ nitrogen in nodules on their roots, so when you dig the plants back into the ground, they act as a natural fertiliser as well as adding organic matter to your soil structure” according to Lynda. So I felt quite at ease with my grow but not eat stance, until I was out gardening and brushed up beside the now large patch of broad beans. The fresh smell, reminiscent of snow peas, had me intrigued. I munched on a pod right there and then. The tender pod and juicy bean were delicious! Nothing like the over boiled, tough specimens I had had in the past. With this discovery the neighbours, friends and family were out of luck as I set about discovering a few delicious ways with broad beans.
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LARGESTNZ’SRANGE
If you want proof that broad beans are best when young, this is it. Pick them when they are between 6–8cm and you can eat them whole, pod and all. Toss the whole pods in some good quality olive oil, a good pinch of salt and sumac. The sumac is optional but adds a wonderful sour note. Heat up the BBQ or griddle pan and chargrill the pods for 2–3 minutes on each side or until beautifully charred. While they are cooking, take the bowl you tossed them in and add some lemon zest and juice and a little more olive oil and mix well. Place the hot charred pods into the bowl and toss before turning these out on a platter and grating over fresh Parmesan cheese. Now tuck in while they are hot!
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Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, then roughly mash. Melt the butter in a large pan and sauté the leek and garlic until soft, approx. 6–8 minutes. Stir in the chilli flakes (if using), the peas and beans, and cook for 2 minutes. Take off the heat. Cook the pasta in a large pot of salted water. When the pasta is nearly cooked, mix the ricotta, Parmesan, lemon zest and juice into the bean mix. Drain the cooked pasta, leaving 3–4 tbsp of the cooking water in the pot. Add the pasta back in the pot along with the bean and ricotta mix, toss well and serve with fresh mint and more ToParmesan.cookthe farro, rinse it thoroughly then place in a pot along with 4 cups of water and ½ tsp salt. Simmer until the farro is tender. Drain any remaining water off and rinse under cold water, then allow to cool completely. Dice the asparagus and add these along with the raw broad beans to the farro. Mix in the chopped spring onions, herbs, pomegranate seeds and za’atar. Put the olive oil, lemon zest and juice, sugar, salt and garlic in a jar, put the lid on and shake to combine. Pour the dressing over the salad and toss well. Best served at room temperature. * Za'tar (zaah-tar) is a noun in Arabic and refers to both a MiddleEastern herb spice mixture and also a distinct herb from the mint family. In this case we are referring to this spice mix which contains the likes of dried oregano, marjoram or thyme, cumin, coriander, sumac along with sesame seeds and salt. You will find it and other weird and wonderful spices from your local Vetro. This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and then a gorgeous piece of BBQ Iflamb.your broad beans are young and tender, you can forgo the double podding. The tender beans and the fresh raw asparagus really make a sensational spring salad. I’ve used farro to add some substance and heartiness to the dish, but you could use bulgur wheat or couscous.
1½ cups farro (available at Vetro) ½ tsp salt 1 bunch asparagus 1 cup podded broad beans 4 spring onions 1 cup parsley, chopped 1 cup mint, chopped 1 cup pomegranate seeds 1 tbsp za’tar* ¼ cup extra virgin olive oil zest of 1 and juice of 2 lemons 1 tsp sugar ½ tsp salt 1 garlic clove, grated This is quick, fresh pasta which makes the perfect midweek meat free meal. If you still have a few members of the household that need meat with every meal, serve it with a crispy piece of prosciutto crumbled on top. Wonderful in spring, but equally you could make this any time of the year using frozen beans and peas. 1 cup of broad beans (double podded)1cupofpeas (fresh or frozen) 25g butter 1 leek, finely chopped 2 cloves garlic, peeled and chopped1tspchilli flakes (optional) ½ cup ricotta ½ cup Parmesan, grated zest and juice of half a lemon 250g dry Tagliatelle pasta (available at Vetro and La Cave) small handful mint, chopped
Broad Bean, Asparagus and Pomegranate Salad Broad Bean, Pea and Ricotta Tagliatelle
WORDS LYNDA HALLINAN | IMAGE EMMA GALLOWAY SPUD Love PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ
• As a general rule, spuds are ready to dig once the plants start flowering, but Rocket and Swift don't flower, so make a note of when you planted them so you know when to dig them up. The leafy tops will yellow off naturally when they're ready to harvest.
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, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a madkeen pickler and preserver.
Spuds are in my blood – and not just because my farming forebears hailed from the Emerald Isle. I suspect I inherited my passion for growing potatoes from my Waikato grandparents, all four of whom measured the seasonal success of their vegetable gardens in a sack count of homegrown spuds.
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In frost-free areas, potatoes can be grown year-round, but if Jack Frost is a frequent visitor to your garden, timing is everything. Wait until the risk of late freezes has largely passed, keeping in mind that the plants will take a couple of weeks to raise their heads from the soil, and keep a roll of frost cloth handy, just in case.
• To prepare planting beds, create long mounds about 20cm high, then poke the seed potatoes in half-way up the mounds. This simple trick knocks about a month off their growing time. Add a thick layer of mulch once they're growing well to prevent any shallow tubers turning green.
One last hint for spring shoppers: there's a world of difference between “newly dug” and truly “new” potatoes. While the former may have spent the winter biding their time in the soil, awaiting harvest, only the latter have skins as delicate as tissue paper, requiring only a gentle scrub or scrape before they're popped into the pot.
GROW YOUR OWN POTATOES
According to his farm diaries, my maternal grandfather Albert bedded in Government-certified seed potatoes on the first day of spring every year. That September, planting of waxy Arran Banner or Sutton Supreme would be followed up in November by rows of King Edward, a dependable main crop variety still grown to this Myday.paternal grandparents, Percy and Patricia, were too skint to shell out on seed potatoes for their Huntly plot. They simply saved a few of their best spuds from the previous year's crop to replant, cutting the tubers into one-eyed chunks that were dusted with sulphur prior to bedding in. All going to plan, they'd harvest enough spuds to feed seven mouths for 12 months of the year, with the last floury stored potatoes being eaten just as the first new season's potatoes were dug up. Although you can plant sprouted old spuds, it’s preferable to buy seed potatoes from garden centres; you'll get more consistent results without the risk of accidentally infecting your soil with blights and viruses.
• Jersey Benne hogs all the publicity but the highest-yielding –and fastest – early varieties for this region are Rocket (round, white flesh) and Swift (oval, golden flesh). Both varieties mature within 70–90 days and are perfect for smaller gardens, as they only require spacing 40–50cm apart (half that of Agria).
• For early crops, always mound up, rather than digging down. Burying seed potatoes in deep, cold trenches slows their sprouting and leaves them vulnerable to rotting in wet conditions.
I grow oodles of my own potatoes, but I'm also not immune to the profligate pleasure of buying boxes of baby potatoes when they're shipped up from Oamaru in early spring. My grandparents would turn in their graves at the prices, but I think new season potatoes, steamed and slathered in butter, are worth every buck.
• Potatoes can be grown in tubs or planter bags but expect a lower yield. Water regularly and feed with liquid compost.
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES OnionWeed PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ
out more www.earthstewards.nz PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ
The classic combination of cheese and onion makes these little pies a winner. And your guests will have no idea you are feeding them and weeding the garden in one go!
Cheese and Onion Weed Pies find
When we bought our house, the garden was infested with two pesky bulbs: onion weed and oxalis. For the past eight years I have been waging war against both. I’m not one to concede defeat easily but let’s just say I have resorted to eating them both as some sort of moral victory. In summer, after the onion weed plants die back, the problem may appear to have disappeared, but those pesky bulbs are lying in wait. This is the time to dig them up, but don’t throw them away, pickle them for mini pickled onions. For best results soak them in water first and rub off the papery skins. In the springtime though you can use the onion weed’s long leaves as you would spring onion for a mild onion flavour in stir fries, or in a pesto or salsa verde. Include the flowers in salads as a pretty and delicious addition.
PASTRY 1 cup flour pinch salt 100g butter, cold ¹/³ cup sour cream FILLING 1 cup ricotta 2 cups cheese, grated (I used a combination of Meyer Vintage, Gouda, Parmesan and Clevedon Buffalo curd) ½ tsp salt 1 ½–¾eggcup onion weed, finely chopped
Finely chop onion weed leaves and mix into softened butter as you would garlic for garlic butter. It's delicious spread on French bread and baked like garlic bread, or over fish.
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Onion Weed Butter
To make the pastry, place the flour, salt and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add the sour cream and allow the dough to form a ball. Allow the pastry to rest in the fridge for at least half an Rollhour.the pastry out as thinly as possible and cut out 12 rounds about 100mm in size. Place these in a greased muffin tin and fill with the onion weed ricotta mix which you can make by mixing all the filling ingredients together in a Bakebowl.ina 180°C oven for 25–35 minutes or until golden.
In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions. 500g pork mince 1 egg 2 tsp ginger, finely grated ½ cup onion weed, finely chopped 3 tbsp rice wine vinegar 2 tbsp dark soy sauce 1 tsp garlic powder (get this at Vetro) pinch of salt 50 dumpling wrappers vegetable oil boiling water DIPPING SAUCE ¼ cup of Chinese black vinegar (Chinkiang vinegar)2tbspchilli oil and seeds 2 tbsp soy sauce 1 tsp sesame oil extra chopped onion weed or onion weed flowers for garnish
In a bowl, combine the pork mince, egg, ginger, onion weed and rice wine vinegar, soy sauce, garlic powder and salt. Take a heaped teaspoon of pork mince and place in the centre of your dumpling wrapper. Wet your pastry brush and brush the edges of one half of the dumpling wrapper. Gently fold the dumpling wrapper over and crimp the edges together to make a seal making sure any air bubbles are forced out as you do this. Place each dumpling on a tray lined with baking Combinepaper.theingredients for the dipping sauce and set both aside. In a frypan fitted with a lid, heat a glug of oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until golden brown on the base, this should take around 45–60 seconds. Add 1 cup of boiling water, cover and cook for 4 minutes. Arrange dumplings in a bowl and pour over half the dipping sauce, placing the other half in a side bowl for serving. Sprinkle with extra onion weed. TIP Make these dumplings in advance and freeze. Weed
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Pork and Onion
ASIAN HERBS RECIPES HARRIET BOUCHER | IMAGES ASHLEE DECAIRES NOURISH | RECIPES PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ
I have always loved a bit of Asian-fusion cooking. Packed with vibrancy and freshness, Vietnamese mint, coriander, makrut lime and lemongrass are among some of my favourite herbs to intertwine into recipes. Vietnamese mint can be challenging to find, and I am lucky to have Vic’s garden as a steady supply. It’s easy to grow though, so head down to your local gardening shop, or look out for it in Asian supermarkets.
VIETNAMESE STYLE CHICKEN NOODLE SOUP
SERVES 6 1 whole chicken (medium size) 2 litres chicken stock 5cm piece of ginger, sliced 2–3 shallots, sliced 3 lemongrass stalks, bashed to release flavour 5 star anise 3 cinnamon quills 1 tsp Chinese five spice 1 tbsp coriander seeds 3 makrut lime leaves 2 tbsp brown sugar ¼ cup fish sauce 3–4 tbsp lime juice 3–4 tbsp soy sauce white pepper 2 carrots, julienned 2 cups cabbage, finely shredded ½ cup Vietnamese mint, roughly chopped ½ cup coriander, roughly chopped 1 pack of rice stick noodles, cooked according to the packet
Spring is still soup season in my eyes and this version of chicken noodle soup is soul warming and nourishing. The use of Asian herbs and spices brings a bit of culture into this classic soup, and I’m sure it’ll quickly become a family favourite. 221 Mahoe Street, Te Awamutu Phone: 07 870 2650 www.storytellerbar.co.nz
Hello@storytellerbar.co.nz storytellerbar storyteller_eatery_bar Your place to share stories & leave with more PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ
Place the chicken into a large soup pot. Pour over the chicken stock, then add some cold water until the chicken is fully covered by liquid. Add the ginger, shallot, lemongrass, star anise, cinnamon, five spice, coriander seeds, lime leaves, brown sugar and 2 tbsp of the fish sauce. Bring to a gentle boil, then reduce the heat until it’s just simmering, almost as low as it can go. Simmer for 1–1.5 hours, until the chicken is fully cooked and starting to fall apart. Remove the chicken from the pot. Using two forks, shred the meat off the bone and set aside. Place the carcass back into the stock and simmer for a further 30 minutes to reduce slightly and draw out all the flavour. Strain the stock into a clean pot and discard the flavourings. Add the lime juice, soy sauce, generous pinch of white pepper and remaining fish sauce to taste. Add the chicken, cabbage, carrots and herbs into the pot and heat through. Divide rice stick noodles amongst bowls, then ladle soup over top.
MAKRUT LIME & MANGO SORBET
The mango provides a gorgeous creamy texture and pairs beautifully with the makrut lime in this refreshing sorbet. A soothing palate cleanser after a hot curry too!
1 cup caster sugar 1 cup cold water 10 makrut lime leaves 4 cups frozen mango zest and juice of 2 limes 1 large makrut lime leaf, stem removed and very finely choppedPlacethe sugar, water and 10 makrut lime leaves in a small saucepan. Bring to a boil and simmer for 5 minutes until mixture is syrupy and the makrut lime has infused into the syrup. Place the mango, zest and juice of limes and finely chopped leaf into a food processor. Strain the hot syrup over the mango (discard the leaves). Blitz for a few minutes until the mixture is completely smooth and combined. Pour into a container or a loaf tin and freeze for at least 4 hours.
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DRESSING ¼ cup lime juice ¼ cup white sugar ¼ cup fish sauce 1 large clove garlic, finely sliced ½ red chilli, finely sliced To make the dressing, place the fish sauce, lime juice and sugar in a small saucepan. Bring to the boil, ensuring all the sugar is dissolved. Simmer for 1–2 minutes, then drop in the chilli and garlic and simmer for a further 30 seconds. Take off the heat and place into a container in the fridge to cool. To make the slaw, in a large bowl, combine the cabbage, carrot, cucumber, Vietnamese mint, coriander, spring onion, chilli and makrut lime leaves. Give it a good toss to evenly distribute the herbs. Pour the cooled dressing over the slaw and toss to combine. Arrange on a serving platter then garnish with two large handfuls of crispy noodles.
ASIAN HERB SLAW WITH CRISPY NOODLES AND TANGY DRESSING
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Harriet Boucher Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.
SLAW ¼ of a green cabbage, shredded on a mandolin 1 carrot, julienned 1 cucumber, julienned ½ cup Vietnamese mint, roughly ½choppedcupcoriander, roughly chopped 2 spring onions, finely sliced 1 red chilli, deseeded and finely 1dicedmakrut lime leaf, stem removed and very finely chopped crispy noodles (I like the ones from Asian supermarkets)
SERVES 4 This zingy fresh slaw will summon summer. Serve with grilled rump steak or chicken and a cheeky roti bread on the side. (I love the Silk Road ones from the supermarket, fried in butter and oil – drool.)
Sourdough is one of life’s simplest pleasures. You really can’t beat fresh bread lathered in salty butter. But if you aren’t quick enough it can catch you off guard and be stale before you know it. I admire anyone who has learnt to master the art of sourdough. Mum came home with a sourdough starter from Ciabatta bakery in Rotorua back when I was in high school. I fed it lovingly for a few days then realised the upkeep of the starter and crafting of a loaf required a bit more practice and effort than I was up for, so I aborted the mission to become a home baking phenomenon. Sam, Nourish’s expert from Mount Sourdough, cringes at the idea of stale sourdough and encourages his customers to preempt this issue by slicing and freezing a day or two after purchase. He also shared a hot tip with me – revitalise/refresh a stale loaf by running it under water or quickly dunking it under water, then wrap in aluminium foil and pop it in the oven for 10–15 mins at 180°C. That will be a saving grace for those of us who forget to tend to their sourdough before it’s a stale rock (guilty as charged).
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WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMPSON WH A T W E D O W ITH
SourdoughLeftover
QUICK TIPS FOR LEFTOVER SOURDOUGH: • Pangrattato for crunch on pasta, vegetable dishes, meats • Blitz with cheese to top oven baked meals • Panzanella salad • Queen of Puddings • Bulk out walnut and basil pesto • Infuse ice cream • Croutons for soups and salads • Bread and butter pudding • French toast NOURISH | FEATURE PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
Providing wholesale & retail customers with top quality, locally sourced meat since 1939
If gluten intolerant Emma Gallloway could eat sourdough, she would tear bite sized pieces, stir them through olive oil, mustards, herbs, salt and pepper and roast them in a low oven until crisp. These tasty little croutons would find their home in soups and salads – because everything deserves a little crunch to it. In case her guests got “ensconced in a burden of loaves”, Fiona Hugues sends her sourdough class attendees home with her recipes for stale bread. You’ll have to attend one of these classes to get the full run down, but Fiona loves panzanella salad, pangrattato and Antonio’s walnut pesto. Sourdough ice cream is also in her repertoire and apparently, it’s a damn good one. When asking around, pangrattato was one of the most common uses for leftover sourdough. Pangrattato is Italian for breadcrumbs, often cooked in olive oil, flavoured with herbs, citrus, chilli, garlic – you name it. Use as a topping for pasta, soups, salads, grilled fish or vegetable dishes for added flavour and Ambercrunch.Bremner is a super mum, making a few loaves of sourdough a week. Her super seeded loaf gets toasted with a lick of marmite or hummus for breakfast; and for lunch, her rustic white loaf is dunked into soup or olive oil and dukkuh.
Family owned award winning butchery
SHOP INSTORE: 81b Jacobs St, Te Awamutu SHOP online: www.magills.co.nz Wholesale: gary@magills.co.nz or 0272502920
Vicki Ravlich-Horan blitzes sourdough up with off cuts of cheese and uses this as a topping for mac and cheese or casserole. If you head back to the winter edition of Nourish, you will find my recipe for crunchy stuffed mushrooms using this little trick. Brigid Sullivan from La Cave uses leftover sourdough in breadand-butter pudding and French toast. Both options can be used sweet or savoury, and her favourite is bacon, onion and gruyere bread and butter Speakingpudding. of desserts, the Queen’s Jubilee this year had Kathy Paterson making Queen of Puddings. Sourdough breadcrumbs are the base, mixed with warm milk, a knob of butter and egg yolks then cooked in a water bath until just set. Out it comes so you can spread over a thin layer of jam, then the egg whites are used to make a stiff meringue for the top, which goes back in the oven until the meringue is golden. Whether you’re a home baking goddess or someone who supports your local baker, keep these tips up your sleeve for when you’re caught with leftover sourdough.
Find our Pulled Meats in-store, online and at selected Four Squares & New Worlds in the Waikato
Panzanella salad was amongst Sam’s recommendations if you did find yourself with stale bread on hand. Ripe tomatoes, basil and a tangy dressing, all tossed with torn bits of dried sourdough. It’s a quick fix and moreish. You’ll often find Yottam Ottolenghi’s fattoush salad, using leftover sourdough, on Paul and Jane from Peplers table. Who knew stale bread in salad would be so I’dpopular!loveto be in the staff room at Magills when they have leftover sourdough. Taria tells me that she would make an open sandwich with their juicy pulled lamb, a layer of lemony Greek yoghurt, some harissa spice and fresh herbs.
A three-course degustation designed to showcase the best of Ernest. Cost $60pp, plus $40 for the cocktail 6.30pm,pairings 29 September, 27 October and 24 www.ernestnz.com/eventsNovember
Full Monty Organic Gardening Cost $150pp (full day including morning tea and Sundaylunch)18September and 16 October Edible Gardening for Beginners Cost $85pp (half day) Saturday 24 September www.fallsretreat.co.nz
WAIKATO FARMER’S MARKETS
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HAYES COMMON GIN FLING Join Hayes Common for a masterclass on the best summer cocktails starring Scapegrace Gin and Vodka, and East Imperial mixers. With summer entertaining in mind, we have a grazing menu to match, and plenty of party ideas for the warmer months. Cost $130pp | 6pm, 3 www.hayescommon.co.nzNovember
CBD PROGRESSIVE DINNER Eat your way around Hamilton CBD, discovering new places, experiences and people. Cost $199pp | 6pm, 9 November www.withjules.co.nz
EAST MEETS WEST Immersive five-course degustation dinner with a house-made welcome drink on arrival, working in collaboration with Lerryn from Unique Food Geeks. Cost $135pp | 6.30pm, 1 October www.fallsretreat.co.nz VETRO HAMILTON BIRTHDAY CELEBRATIONS Vetro Hamilton is turning two! Celebrate with them through the month of October with wine tastings and instore deals. Italian, French, and/or Spanish wine tastings every Saturday in October. Tapas cooking demonstration with Wayne Good Sunday 16 October Pop in store or call 07 974 0415 for ticket details.
Where local and convenience collide, the Waikato Farmer’s Markets are on every weekend come rain, hail or shine. Cambridge Farmers Market, every Saturday 8am–12noon, Victoria Square Hamilton Farmers Market, every Sunday 8am–12noon, The Barn, www.waikatofarmersmarkets.co.nzClaudelands
EVENTS
Taste your way through some of the best brews from Waipu's award winning McLeod’s Brewery while you devour a menu designed with evenings by the fire or BBQ in mind. Cost $120pp | 6pm, 22 www.hayescommon.co.nzSeptember
EVENTS AT FALLS RETREAT Cooking Workshops: Includes morning tea, lunch and informative workshop with Brad King. Pickling, Preserving & Fermenting Sunday 18 September Cost $150pp Salads & Dressings Sunday 16 October Cost $150pp Gardeningwww.fallsretreat.co.nzWorkshops:
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ERNEST FOOD SOCIETY
Now available online www.cambridgepicklery.co.nzatadmin@savourthetaste.co.nzPh078263838 MARKETPLACE 5 1 W i l l o w S t . T a u r a n g a W w w w . c l a r e n c e t a u r a n g a . c o . n z P . 0 7 5 7 4 8 2 0 0 Get a FREE bag of Diesel coffee and a jar of Nourish Dukkah when you sign up! PLUS each quarter, we’ll send you a copy of the latest Nourish Magazine and some great discount vouchers. Our Nourish VIPs also get access to our exclusive facebook group and some awesome giveaways. Become a Nourish VIP Sign up nourishmagazine.co.nz/shoptoday per$49year PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ
ISNEXTNOW. The future is now. The all-new, electrified 2022 NX series has arrived. With Hybrid and Plug-In Hybrid Electric powertrains you can choose an NX to fit in with a more carbon-neutral lifestyle, without compromising performance. Test drive the new NX at Lexus of Hamilton. THE ALL NEW 2022 NX. THE NEXT LEVEL OF PERFORMANCE. LEXUS ELECTRIFIED NX range ineligible for Clean Car rebate. Delivery delays expected across the NX range, please confirm availability with your Lexus Store. F Sport PHEV variant shown. 5 Kahu Crescent, Te Rapa Park, Hamilton - 07 974 1778 - lexusofhamilton.co.nz
