Nourish Waiakto Summer 2018

TOMATOES CAFE DREAMS

MOSCOW

MAGIC

BOWLED OVER WITH REAL HEALTH

ISSUE NO. 34 SUMMER 2018

TOO MANY

ECO

ENTERTAINING

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FRESH LOCAL FLAVOUR WAIKATO, NZ

ACCURATE, INTUITIVE, PSY NEW DIRECTIONS AND P LIFE AND BUSIN

NOURISH | issue 34

07 838 2825 yolanda@yolanda

Welcome to Nourish Magazine Last edition we travelled around the world with cuisines from Bali and Sri Lanka to France and Vietnam. As we embark on what looks to be a stunning summer, this edition celebrates all things Kiwi.

On page 62 I reinvent a couple of Kiwi classics including the iconic onion dip. On page 6 we let you in on our top summer picks, and on page 58 Amber Bremner proves you don’t always need meat to have a great BBQ. As the year nears an end it is natural to reflect on what has gone and to look forward to the year to come. It’s has been so wonderful to see in 2018 the Māori language finally start to be widely used, beyond just Māori language week. Food and language are at the heart of every culture, and it’s time we celebrated both!

Sadly, suicide is so pervasive in New Zealand some would say it’s becoming part of our culture. This year has seen us talk more about this difficult topic. I applaud everyone who is raising awareness, starting the conversations and looking for solutions. It’s also wonderful to see so many employers, especially those in the hospitality industry, often over represented in the mental health statistics, doing what they can to recognise warnings and create safer environments.

For me, 2018 brought with it both great joy and some tremendous sadness. I am immensely thankful that Nourish continues to grow

Gourmet French & European Products for all your Summer Entertaining

www.yolanda-in and thus allows me to do what I love for a living. I would like to take this opportunity to thank everyone who contributes to this, from our talented team of writers and photographers to some of the best clients one could ask for. And not forgetting you, the readers, who take us into your hearts and homes each season.

This summer, while you are lying on the beach, hiking up the Mount or enjoying a lie in, take the time to reflect on those that are no longer with us, what they taught you and the joy they brought to your life. And then look around you and list what you are grateful for. Hopefully this list is full of people not things!

My 2019 resolution is to spend time, not money, and grow richer with the people in my life.

Vicki Ravlich-Horan Editor

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley, Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Priscott, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Anna Sinclair, Kseniia Spodyneiko COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 or 0210651537

regular 4 6 46 49 50 61 74 75

News Summer Picks Gardening Herb Column Fitness Wine Column Events Directory

features 13 24 32 38 40 56 70 72

Amazing Grazing with Cafe Inc Something Brewing at Zealong Memorable Moscow In Season - Beans Tomatoes Eco Entertaining Cafe Dreams What’s the Secret?

recipes 16 20 26 29 36 42 54 58 62 67

One Potato, Two Potato, Three …

Avocados Zealong Cocktails Summer Smoothies Cajun Chicken Too Many Tomatoes Bowled Over with Real Health Vegan BBQ Kiwi Classics The Ultimate Brownie

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Waikato News OPENINGS FillaBowl is a unique concept now open in Te Rapa. The brainchild of chef and owner of Cafe Inc Matt Gatchell, who wanted to create a fast food option that was both healthy and inclusive of all dietary requirements or restrictions.

Matt says this is food your doctor and taste-buds will approve of.

560 Te Rapa Road, Hamilton

Volare Grey Street. The hardworking Volare team have opened their sixth shop, this time on Grey Street in Hamilton East. You can now pick up a coffee and a fresh loaf of their beautiful sourdough, or their addictive custard square, pork and fennel sausage roll, white chocolate brownie, a freshly made sandwich, salad, oat and cranberry biscuit from their bakery on Kahikatea Drive, in Te Awamutu, Cambridge, Rototuna, Garden Place and now Hamilton East.

Epiphany are another local company growing fast! Their latest cafe opened in Te Awamutu in October, with a Tauranga site opening early next year. This huge growth has not gone unnoticed with the team being recently named Emerging Franchise of the Year at the Westpac NZ Franchise Awards.

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Waikato News

MANSFIELD GARDENS Hamilton Gardens latest themed garden opened in November. On display in the Mansfield Garden is the food mentioned in Mansfield’s, The Garden Party.

In her story, Mansfield describes the 15 kinds of sandwiches with the crusts cut off and ‘Godber’s famous cream puffs’. While the names of several people she knew in New Zealand were changed before incorporating them into The Garden Party, Mansfield made no effort to disguise the identity of the most successful baker, confectioner and caterer in Wellington at the turn of the 20th century, James Godber. The food on display in the new garden has been made from concrete and resin by artist Sacha Lauchlan after extensive research from Emeritus Professor Helen Leach (University of Otago) and Hamilton caterer Lizzie Dickson into what was available in the early 1900s.

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Summer Picks WALLIS BISTRO Recently awarded the most beautiful small town (Keep NZ Beautiful 2018 Awards), Raglan has a lot to offer! Whether you are visiting for a day, enjoying the unique coastline, partaking in a spot of fishing, heading out on a bushwalk or meandering around local artists’ studios be sure to time it right and experience the beauty of a sunset!

After that magical sight, wander down to Wallis Bistro to enjoy a delicious meal. Alix and Justin Thomson, owners of the ever popular The Shack, opened Wallis last summer to offer locals and visitors something a little different. Quality ingredients are carefully and skilfully crafted to create delectable dishes, which are paired with a thoughtful and ever-changing drinks list.

CLARENCE The much anticipated Clarence opened in November. This stunning refit of the historic post office on Willow Street, encompassing Clarence Bistro, Iki Bar and a 10-room boutique hotel is set to raise the hospitality offering in Tauranga. You may have been lucky enough to sample the team’s food at their pop up at the Mount over winter, now experience the full vision.

This summer the place to hang out is Clarence’s garden bar!

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WEST COAST ORGANIC LAGER

If an ice-cold beer is your choice of refreshment on a hot summer’s day you can now make it a 100% organic lager made here in New Zealand. Craft brewers West Coast Brewery are the only New Zealand brewery producing Bio Certified, Organic lager. Look out for it at great bars and restaurants or pick some up at local liquor stores, New World Rototuna, Hillcrest or Te Rapa.

Summer Picks

DRESS IT UP WITH PEPLERS Having a couple of Pepler’s vinaigrettes or dressings in the fridge will make your summer! Suddenly a boring lettuce salad is transformed with their Ras el Hanout Dressing. Try their Pomegranate Vinaigrette over tabbouleh or a grain salad like freekeh or farro. The famous Black Raspberry Vinaigrette is great for bean salad or try it drizzled over fresh ripe tomatoes!

Stock up at www.peplers.co.nz

PICK YOUR OWN BLUEBERRIES Round up the kids and enjoy a fun day out picking blueberries at Blueberry Country. Fill your freezer (and tummies) with these very versatile and super nutritious berries for delicious muffins, smoothies and pies all year round.

Blueberry Country have two locations: Ngatea and Ohaupo.

Go to www.blueberry.co.nz to find out more.

KEEPING COOL THIS SUMMER WITH SAMSUNG The fridge is one of the hardest working yet most underappreciated appliances in the kitchen and never more so than over the summer months. Samsung are changing this with some super cool features!

Eliminate the need for all those plastic soda bottles with their stylish and very handy 680L French Door Refrigerator with sparkling water dispenser. That’s right, not just cold filtered water and ice but sparkling water too!

Fantastic for entertaining this summer, this fabulous fridge includes other smart innovations like the Smart Divider drawer, which allows you to divide the space and set the temperature of the four individual zones separately. Now your beer can be super cold but not to the detriment of your beautiful French brie!

Think this is cool? Check out their Family Hub Fridge which comes complete with built in touchscreen and WiFi connectivity, not to mention cameras which allow you to see what’s inside your fridge from your phone. Find out about these and the other amazing refrigeration innovations from Samsung at Kitchen Things, 11 Maui Street, Hamilton.

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AROUND OUR TABLE WORDS VICKI RAVLICH-HORAN | RECIPE KENNEDY FAMILY

The idea of creating a recipe book to raise funds for a school, kindy or community group is not a new one. In fact, I remember Mum often making ‘Stephen’s favourite slice’ from the Pukete Kindy cookbook. Things have moved on from the 70s though, and these books now must compete with the likes of Chelsea Winter and Jamie Oliver’s publications. Gone are the bright yellow or orange covers binding the plain-typed text. Today’s incarnations are large hard cover books complete with mouth-watering images.

What hasn’t changed is the premise: food, and in this case recipes, are a great way for people to share, show their love and bring communities together. Take away the fancy photos and highquality production and what remains is the same—treasured recipes, recipes that have been tried and tested are entombed in a resource for you to start enjoying.

Around Our Table started, the team claim, “as a crazy idea over coffee”. With no publishing background this “labour of love” came together and is now available for all to enjoy with funds raised going to Puahue School.

Mr Wilson, principal of Puahue School, sums up the project when he says, “It’s true that greatness is not what you have, but what you give. In terms of this community, the greatness is obvious. You can see this in the meaningful hearty recipes given by our families in this cookbook, the support from generous local businesses and families, plus the time, talent and attention to detail our Puahue School PTA has given to create this timeless publication.”

With over 200 recipes divided into categories from Rise + Shine to Naughty +Nice, as well as Lunch Box Fillers and Dad’s Workbench, this is a book guaranteed to have more than just a few recipes your family will love.

Available from Paper Plus Te Awamutu or online at www.aroundourtable.co.nz

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NOURISH | feature

YUMMO BROWN RICE SALAD Kennedy Family

This is a recipe we are frequently asked for. It's a great one for summer BBQs as an alternative to the good ole lettuce, tomato and cucumber salad. Kids and hubby love it and it's easy enough to add or change ingredients to suit your family e.g. change soy sauce for tamari to make it GF. Serves 10 people

1½ cups brown rice SaIt to taste 3 spring onions, finely chopped 1 red capsicum, cored, seeded and diced 1 green capsicum, cored, seeded and diced ¾ cup raisins - optional 75g cashews, raw or roasted and roughly chopped 2 Tbsp chopped parsley ¼ cup pumpkin seeds - optional but they add a nice crunch SOY SAUCE DRESSING ½ cup cooking oil 2 Tbsp soy sauce 1 Tbsp lemon juice 2 level tsp sugar 1 clove garlic, crushed or finely chopped 1 cm root ginger, finely chopped Salt and pepper to taste To make the soy sauce dressing, put all of the sauce ingredients into a jar with a lid and shake well to blend - kids love doing this! Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool.

Place the rice in a large bowl and add in spring onions, red and green capsicums, raisins, cashews, parsley and pumpkin seeds. Toss thoroughly.10 minutes before serving, add a sufficient amount of the soy sauce dressing to the rice and vegetables.

Cucina (ku-chee-nah) Where great food and company come together

07 839 4343 Gate 1, Anglesea Medical Centre 7 Thackeray Street, Hamilton cucinaonthackeray@gmail.com

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NOURISH | feature

MEAT e THREE WORDS VICKI RAVLICH-HORAN | IMAGES TAM WEST | RECIPES KATHY PATERSON

For many of us, meat and three veg was what we grew up on. The meat, most likely beef or lamb, was the hero and the veg was inevitable spuds with a couple of over-cooked vegetables.

Meat and Three by Kathy Paterson pays homage to this tradition as well as celebrating the farmers who produce the outstanding beef and lamb New Zealand is known for. Don’t be fooled, this is not a book that harks back to old ways; as Peter Gordon says in the foreword, as a cookbook it’s “a mighty fine one at that. The recipes,” he says, “are contemporary and truly delicious.”

High praise from another great culinary export from New Zealand but not unexpected! Kathy Paterson has an extensive culinary pedigree, having written and co-written several cookbooks as well as developing recipes for many leading food publications and food companies. Prior to running her exclusive catering company in

Auckland, Kathy was a tutor at the Cordon Bleu Cookery School in London.

Kathy, who grew up on a farm in the Wairarapa, says, “Growing up with the daily radio weather report and long-range forecast has instilled in me the importance of seasons, so it seems natural for me to write and cook recipes following the seasons.” While the focus is clearly on beautiful NZ beef and lamb, the vegetables are treated both with respect and reverence to the season they are at their best. Not one veg recipe consists of over boiled cabbage or cauli, instead you’ll find dishes like sautéd Jerusalem artichokes, fennel and witlof salad with persimmon dressing, and new season potatoes with watercress dressing.

Knowing no Kiwi meal is complete with a bit of pud, Kathy has you sorted there before the last chapter where she runs through some essential skills like carving a roast and cooking the perfect steak.

BEEF SKIRT STEAK & GRILLED CORN ON THE COB Heat your barbecue grill or chargrill until ferociously hot, as thin flank skirt beef needs to cook quickly.

You will want to use your outdoor barbecue if you can, otherwise the kitchen will be full of smoke.

Beef 500g thin flank skirt beef 1½ tablespoons olive oil, plus a little extra for rubbing 1 tablespoon lemon juice 1 tablespoon roughly chopped fresh sweet marjoram or oregano leaves ½ teaspoon dried oregano sea salt and black pepper Grilled corn 4 ears of corn, husks and silks removed about 25g butter, melted sea salt a few tarragon leaves a few sweet marjoram leaves toasted and ground cumin seeds for sprinkling bittersweet smoked paprika for sprinkling To serve a wedge of local Parmesan cheese 2 limes for squeezing, quartered Roasted Red Capsicum Relish (see next page) Beef Using a sharp knife, lightly score the beef on both sides in a criss-cross pattern and place in a non-metallic dish. Combine the olive oil, lemon juice and fresh and dried herbs and pour over the beef, rubbing the

marinade in with your hands. Grind over some black pepper, cover and place in the fridge to marinate for up to 4 hours.

Remove the beef from the fridge and allow to return to room temperature.

Heat a barbecue grill or chargrill to very hot.

Pat the beef dry with some kitchen paper, then rub with more olive oil.

Place on the grill and cook for 2 minutes on each side. Remove to a plate, season with salt and freshly ground black pepper, cover loosely with foil and a clean tea towel and leave to rest for at least 15 minutes.

Grilled corn Lower the heat on the barbecue grill to medium-hot. Place on the corn and grill for 10–12 minutes, turning regularly so the corn grills evenly and looks succulent. Remove from the grill and leave whole or cut into pieces with a very sharp, heavy knife.

Place the melted butter in a shallow dish, season with salt and add the herbs. Roll the corn in the butter and herbs. Sprinkle over a little cumin and smoked paprika to taste.

To serve Thinly slice the beef and serve with the grilled corn. Pass around the cheese for grating over the corn and some lime quarters for squeezing.

Serve a small bowl of Roasted Red Capsicum Relish to accompany or, alternatively, a small bowl of mayonnaise spiked with chipotle sauce.

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ROASTED RED CAPSICUM RELISH Makes 3 x 300ml jars

750g red capsicums, cored and deseeded 750g ripe tomatoes 75ml olive oil 1 large onion, peeled and finely sliced or chopped 250ml red wine vinegar 2 cloves garlic, peeled and finely chopped 1–2 red chillies, deseeded and finely chopped 2 teaspoons finely grated fresh ginger ½ teaspoon sea salt ½ teaspoon ground coriander or allspice 170g white sugar 100g golden raisins or sultanas

Place the oil and onion in a large heavy-based saucepan over a low heat. Cook until the onion is soft — about 10 minutes. Add the roasted capsicums and vinegar, increase the heat and cook until the vinegar reduces by half. Lower the heat and add the tomato purée, garlic, chillies, ginger, salt and spice. Stir in the sugar and raisins. Cover partially with a lid and cook gently until thick, stirring from time to time. Remove the relish from the heat and spoon into hot sterilised jars. Leave to cool before placing a tight-fitting lid on each jar. Store in the fridge.

Notes Run a small, serrated knife around the core of each capsicum and remove. Use your finger to loosen the seeds and shake the capsicum to remove them or run a little cold water into the capsicum cavity and drain away any seeds.

To sterilise jars, wash them thoroughly in hot, soapy water then rinse and drain. Place on an oven rack so that the jars are not touching and heat at 120°C for 10–15 minutes.

Preheat the oven to 220°C. Place the capsicums in a roasting tin and roast until well blistered, turning once or twice. Remove from the oven, transfer the capsicums to a bowl, cover and allow to cool. Peel the skin off and discard. Cut the flesh into strips.

Bring a saucepan of water to the boil. Fill a large bowl with cold water.

Cut a small cross in the base of each tomato, then plunge 2–3 tomatoes at a time into the boiling water and count to 10. Remove with a slotted spoon and plunge straight into the cold water to arrest cooking. The skins should peel off easily. Discard the skins. Purée and sieve the tomatoes and measure out 500ml of the purée.

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Recipes from Meat & Three

by Kathy Paterson.

Photography by Tam West.

RRP $49.99.

Amazing Grazing WORDS DENISE IRVINE IMAGES ASHLEE DECAIRES

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Cafe Inc is the friendly, spacious eatery on Thomas Road, Rototuna, established four years ago by chef Matt Gatchell and partner Lisa Riley.

First, a little history, and then some updates on food and services: the Inc in the cafe’s title stands for inclusive of everyone. Matt says he and Lisa saw a gap in the market to provide top quality food, free of additives and preservatives, for people of all walks of life and all dietary requirements. To achieve this, they make almost everything from scratch and source as much produce as they can from local suppliers.

Their cabinets sparkle with fresh-from-the kitchen salads, savouries and sweets, and an all-day menu offers breakfast and lunchtime favourites: from open pizza omelette to the cafe’s signature eggs bene, various waffles (sweet and savoury), robust burgers and more.

People with dairy and gluten intolerances are catered for, as are vegans, vegetarians, and those who eat absolutely everything.

About a year ago, they introduced their colourful grazing table catering service. It was Matt’s idea — he likes its inclusive, sharing nature, a perfect addition to the business — and he passed it to Cafe Inc manager Morgan Reynolds to run. “It’s my pride and joy,” she says.

It’s a simple concept: you order finger-food tailored specially for your event, and then you graze on the artfully arranged ingredients.

At the end of it, there are no plates to clean and return; all you do is recycle the custom-made cardboard platters and old-school brown paper tablecloths. Job done.

There are three options for the service. Morgan and the team can set up a table in a private home or business venue; or groups can book the cafe for a private grazing function; or there are takeaway boxes — full-size and half-size — for smaller events. Morgan says designing the contents of the platters and laying out the tables is a real pleasure for her.

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There is a selection of grazing menus to view online, but items can be mixed and matched according to the occasion and personal preferences. “Every event is different,” Morgan says. “We customise everything, no two platters or tables are the same. We do grazes for morning tea, for brunch, lunch, evening, for kids, for everything. If someone wants a full gluten-free graze, that’s easy too.”

Ingredients may include cheeses, olives, artisan breads, cafe-made relishes, cured meats, pulled meats, salad vegetables, pickled vegetables, seasonal fruits, edible flowers, chocolate treats, slices and mini croissants.

Morgan mentions a table she did recently in a private home: “They had antipasto, mini salads, marinated mushrooms, Volare sourdough, pulled pork and pulled chicken, cheeses, fresh fruit and dessert. A meal in a box.”

She has a number of ‘grazing’ weddings booked for the coming summer, and among the biggest of them will be the nuptials of Cafe Inc’s own Matt and Lisa. Morgan will set up a table for about 100 guests on their big day. Says Matt, “It will be incredible, we love the social aspect of a grazing table. It’s a fun way to eat.”

One last thing: Matt’s recently been working on a new culinary project — his Fill a Bowl eatery opened at 560 Te Rapa Road. He says it’s like a cross between a Japanese donburi bowl and Subway.

The idea is that you literally fill a bowl from a line-up of fresh, healthy, tasty ingredients. You tell staff what you want, they layer up your bowl, and you’re good to go (or eat in, if you wish).

There are crunchy salad greens, a selection of grains, vegetables, fruit, pickles, cheeses, house-made sauces, marinated and slowcooked meats. All dietary requirements are catered for and an induction plate allows for vegetables to be sautéed if requested.

Says Matt: “It’s five-plus a day, with protein. You can keep it simple with a few ingredients or go to town on everything. And it’s fast, you’re in and out in a flash.”

Another gap in the market, he says, neatly filled.

Cafe Inc, 111 Thomas Road, Rototuna, Hamilton. Open seven days for breakfast, lunch and small bites. For more details, prices etc, on grazing tables: cafeinc.co.nz Fill a Bowl, 560 Te Rapa Road. Hamilton (between Bryant Road & Euclid Ave).

Find them both on Facebook.

A F U S I O N O F A S I A N & A F R I C A N F L AV O U R S JOIN US FOR BRUNCH, LUNCH, DINNER OR DESSERT! | EATERY | LOUNGE |

221 Mahoe St, Te Awamutu, 3800 P: 07 870 1772 E: admin@cosana.co.nz  facebook.com/Cosana  @cosana_nz

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One Potato, , o t a t o P o w T Three...

WORDS MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

With the abundance of fresh produce from the garden it’s the perfect time of year to eat well, but the fact is, most of us tend to do the opposite.

At RedKitchen we have just released our Lemon and Turmeric Dressing for the summer to help you create easy and tasty meals using simple, fresh summer ingredients.

With this issue I have included a potato and bean salad made spectacular with the new addition to the RedKitchen range.

This one salad can be served in a myriad of ways, as a great salad to take to a BBQ, served with my smoked beef fillet or turned into a niçoise salad.

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NOURISH | recipes

Potato and Bean Salad with Lemon Turmeric Dressing If you don’t have potatoes and beans growing in your garden, borrow without asking from your parents or in-laws (elderly parents are the best to do this as they go to bed at 9pm so you don’t have to wear a balaclava), or consider orchestrating a swap with the neighbours, family or using your local sharing shed.

300g new or Agria potatoes 200g green beans fresh mint, roughly chopped RedKitchen Lemon and Turmeric dressing ½ red onion, thinly sliced salt and cracked pepper Cut potatoes into approx. 2cm cubes and boil until cooked.

Trim the plant end off the green beans, cut in half and blanch by plunging into boiling water for 30 seconds, drain and cool immediately with ice or under cold water.

Niçoise Salad Potato and Bean Salad with Lemon and Turmeric Dressing Tuna, fresh seared or from a jar 2 boiled eggs, cut into wedges 12 olives 3 radishes, thinly sliced 12 cherry tomatoes watercress 50g crispy prosciutto Choose a large platter that you love. Place little bundles of watercress on the platter, and then large spoons of the potato salad next to each bundle.

Add all the other ingredients on the platter and serve with Lemon and Turmeric Dressing and a glass of rosé.

You can use all sorts from the garden: a triage of different tomatoes looks splendid, capsicum, and I love fresh and colourful viola petals.

You can use beetroot-cured salmon for this instead of tuna.

Once the potatoes are cooked, cool for five minutes and then place in a bowl and douse with our RedKitchen Lemon and Turmeric Dressing.

Fold through the green beans, fresh mint and sliced red onion.

Note: Some versions of this salad work better if you roast potatoes and others boiled. The following recipes will guide you through it.

PS: Remember don’t wear your floral gumboots when raiding your elderly parents garden … it may be a giveaway on the security cameras.

Red Kitchens Lemon & Turmeric Dressing is available from Red Kitchen in Te Awamutu, in your Dinners by HQ meal delivery or The Eatery in Cambridge .

POTATO AND BEAN SALAD WITH LEMON TURMERIC DRESSING

MODERN ITALIAN DINING Experience our international selection of wines along with a menu prepared by award-winning chef Ian Harrison using locally sourced produce.

43 Victoria Street, Cambridge | 07 827 5595 eat@alpino.co.nz |   alpinocambridge

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Smoked Beef Fillet with Potato Salad and Crispy Prosciutto When I make the potato salad for this, I deconstruct it and roast the potatoes with grainy mustard. With the addition of the beef and prosciutto, it is a complete meal and seems completely different from the potato salad you had for lunch.

Whole beef fillet trimmed (200g per person) favourite dry rub

Keeping all the ingredients separate, cut and blanch the beans, slice the mint, thinly slice the red onion.

100g prosciutto

Fry the prosciutto in a little olive oil until crispy.

300g potatoes

Smoke your beef fillet. (I use a little hand-held smoking gun available from The Scullery in Hamilton.) I pop my beef fillet in a bowl and cover with naughty single-use cling film, till it is airtight. I then sneak the smoking hose in a little gap, seal with tape and turn it on. The bowl fills up with smoke (and the kitchen if your handy work is below par).

Once it is all smoky, I leave to sit for half an hour.

2-3 tbsp olive oil 1-2 tbsp grainy mustard 1 tsp salt 200g green beans fresh mint RedKitchen Lemon & Tumeric dressing ½ red onion salt and cracked pepper Trim your beef fillet, removing the silverskin and sinew.

Massage the dry rub onto it, wrap in cling film or vac pac and rest while you prepare the rest of the meal.

Cut the potatoes into wedges, pat dry and rub with salt, olive oil and grainy mustard and pop into the oven to roast.

The beef fillet is now ready to cook to your liking on the BBQ. To serve, place all your prepared ingredients on a plate, drizzle with Lemon and Turmeric Dressing and add a slice of the cooked beef fillet.

There is a huge selection of dry rubs available. I love Wild Fennel Co, and Raptor Rubs. You can make your own with a little smoked paprika, lemon zest and salt.

Megan Priscott | www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

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Avo Time RECIPES & IMAGES EMMA GALLOWAY

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NOURISH | recipes

Avocado

NOODLE SALAD WITH GOCHUJANG DRESSING

Perfectly ripe avocado, slippery noodles and fresh herbs pair perfectly with a spicy sesame oil-laced dressing made using Korean gochujang paste. You’ll find thin dried rice noodles at Asian supermarkets, along with the gochujang paste and toasted sesame oil too. If you eat gluten-free, make sure you check the ingredients on the gochujang paste as some contain wheat flour.

To make this into a more substantial meal, serve with chunks of pan-fried or roasted tofu.

Serves 4

½ packet (approx. 200g) thin dried rice noodles ½ telegraph cucumber, sliced into thin strips a generous handful coriander leaves and tender stems, roughly chopped 1 spring onion, finely sliced 2 tbsp toasted sesame seeds, plus extra to serve 1 perfectly ripe avocado, quartered and sliced thinly Gochujang Dressing

Place rice noodles in a large bowl and cover with freshly boiled water, set aside 20-25 minutes or until soft. Drain well.

To make the dressing, combine all the ingredients in a bowl and whisk until smooth. Season with salt, to taste.

Mix half the dressing through the drained noodles, along with the cucumber, coriander, spring onion and sesame seeds. Arrange in bowls, top with avocado slices and scatter with extra sesame seeds and serve with extra dressing on the side. Any leftover dressing will keep in a glass jar in the fridge for up to 1 week.

¼ cup (60ml) gochujang paste* 3 tbsp rice vinegar juice of 1 lemon

*Gochujang paste is a Korean fermented chilli paste made from chilli, glutinous rice and soy.

2 tbsp brown rice malt syrup 2 tsp toasted sesame oil salt, to taste

at e r g g n Maki nd food a s! ie memor

Homemade vinaigrettes, dressings, chutneys, jams, jellies, sauces, mustards. Real food made by real people.

5 MAIN ROAD, TE KAUWHATA | WWW.PEPLERS.CO.NZ | 07 826 3838 |

Peplers

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&

Avocado

L IME

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I C E B L O C K S

The addition of avocado lends a natural creaminess to these barely sweet lime-kissed ice blocks. To make these vegan, use brown rice malt syrup in place of the honey (add 1-2 tablespoons extra as it’s not quite as sweet). This recipe can be easily halved to just make 6, if you like.

Makes 12

2 large perfectly ripe avocados 400ml tin good quality coconut cream 4 tbsp honey juice of ½ lime Place the avocado flesh, coconut cream, honey and lime juice into a blender and blend on high until smooth. Transfer to ice block moulds, insert wooden sticks and freeze 4 hours or overnight. Run moulds under warm water to help release ice blocks.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

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Brewing SO MET HI N G

AT Z EAL O N G WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

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The sporting world got a taste of the Waikato’s Zealong tea a few months ago, at the Superyacht Cup regatta in Palma, Mallorca.

Word got around that this was a top drop, and yachties were queuing in the Mediterranean sun for iced tea made with Zealong Black, lemon and fresh mint.

Zealong was one of the unique Kiwi brands showcased at the Palma regatta by Tourism New Zealand’s marketing campaign, 100% Pure New Zealand. The event provided excellent feedback for the country’s only commercial tea grower.

Zealong Tea Estate general manager, Gigi Crawford, happily shares the story of international yachting crews adopting tea from Gordonton, near Hamilton. It is strong evidence for her that boutique teas are trending worldwide, competing for attention with coffee, wine and craft beer.

“It’s tea’s time to shine.”

The yachties, Gigi says, saw Zealong’s iced tea as a healthy, refreshing choice: “There is no sugar, it’s a natural product, and there are no additives or supplements. Zealong is organically certified and we know where every batch comes from, down to the row of plants. People like that.”

At Zealong’s visitor centre this Tuesday morning, there are views to the lush green plantation where more than 1.2 million tea plants — Camellia sinensis — flourish on 48ha of former dairy land. And on the table

in front of us are delicious teas to taste from the estate’s three collections – Origins, Heritage and Botanicals. You don’t get any closer to the source than this.

As we pour and sip, Gigi and colleagues, Amy Reason (blend master) and Annalese Webber (marketing executive), describe the attributes of Zealong’s hand-picked whole leaf teas that retain their flavour and complexity. They talk about the potential food matches, healthful properties and the calming rituals that tea provides in a stressful world.

Zealong Green — our first tasting cup — has just won an award at the 2018 Global Tea Championship in Colorado, and the team is celebrating this latest victory (there have been many others). The green tea is silky smooth, floral and nutty, with a sweet aroma and a mellow-sweet finish. Gigi says she matches its bright, clean flavours with sushi, seafoods and dim sum.

Other food match ideas are shared: the refreshing Ice Breaker, from the Botanical Collection, is a blend of Zealong Green, peppermint, spearmint, and peppery native Kawakawa. Perfect for dessert, try it with strawberries, says Amy.

the time to taste and enjoy.”

She says as more people cotton on to the Waikato’s 100 per cent organic teas, they’re being offered alongside other beverages in cafes and restaurants nationwide. These include Pasture in Auckland, The Origin in Christchurch, Mojo in Auckland and Wellington, River Kitchen in Hamilton, and Onyx in Cambridge.

You’ll also find them, of course, at Zealong Tea House, on the estate, where we have lunch after the tasting. My dish, a fragrant coconut and turmeric vegetable curry, is neatly matched with spicy Fire & Ice tea.

This is followed by a sweet treat of teainfused petit fours, and a glass of iced tea, the zippy Zealong Black with lemon.

Easy to see why the yachties in the Mediterranean rated it so highly. www.zealong.com 495 Gordonton Rd, Hamilton

Sweet Amber, another Botanical tea, blends Zealong Black with ginger and lemon for a terrific result. “Great with shortbread and Christmas mince pies,” says Amy. “The citrus flavour also means it works with fish and seafood.”

Gigi says the ritual of tea-making can offer a quiet moment in a fast-paced world.

“You slow down, make your pot, maybe use an elegant cup, treat yourself, and take

THE CAFFEINE FIX Caffeine, a natural stimulant, is present in both tea and coffee. Tea leaves contain more caffeine than coffee beans, gram for gram, but Zealong blend master Amy Reason says in practice we drink about 3g of tea per serve compared with a doubleshot espresso which typically has 18g of coffee.

She points out that because Zealong is a whole leaf tea, the surface area exposed to hot water while brewing is less than that of a coffee bean that is ground finely and then

exposed to hot water. “When more surface area is exposed the greater the extraction of caffeine.” Broken leaf teas (most bulk teas) also have more surface area exposed.

Amy says tea contains a unique amino acid, L-theanine, which has the ability to reduce mental and physical stress, and boost mood and cognitive performance, when it works in synergy with caffeine. “This means tea has the potential to give a gentler buzz, a long-acting push throughout the day, rather than the quick jolt of a coffee caffeine fix.”

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ZEALONG SUMMER

To prove tea is not just for breakfast or the colder months, the team at Zealong work with some of New Zealand’s best mixologists to create a variety of tea-based drinks. Here are a couple to tempt you this summer.

ZEALONG ICE BREAKER

Mojito

Muddle 1 tbsp raw sugar, Âź cut lime, and 5-6 sprigs of mint in the glass, then half-fill with crushed Zealong Ice Breaker ice.

Pour over 30ml Limoncello and 45ml your choice of white or dark rum and stir.

Fill the rest of the glass with crushed Zealong Ice Breaker ice and top up with soda water.

Garnish with a slice of lime, mint sprig, or Zealong Ice Breaker tea bag.

ZEALONG ICE BREAKER ICE Infuse three tea bags of Zealong Ice Breaker tea in 400ml hot water for 3 minutes. Let cool, then pour into ice cube trays.

Once frozen, crush the ice as needed.

ZEALONG

Cold Brew

For a refreshing all-natural iced tea weigh 10g of Zealong loose leaf tea (or 4 Zealong tea bags) per litre of spring water and allow to infuse at room temperature overnight (10-12 hours). Once brewing is complete, strain tea leaves out and refrigerate brewed tea until cold. Iced tea is best served chilled! For something a bit more special, infuse with sparkling water.

Enjoy either alone or used as a mixer in your favourite long or short drink.

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This is a great summer recipe for a cocktail party that’s best prepared the day before. The team at Huami recommend using good quality Manuka honey and rum like el Dorado 3yo white rum.

The syrup and infusion recipes make enough for six cocktails. Simply double, triple or quadruple … To suit your needs.

HUAMI'S LADY GATSBY

Daiquiri

60ml LG infused El Dorado 3yo rum 30ml Gatsby Honey syrup (see recipe below) 20ml fresh lime juice Fill a shaker with ice and shake, then double strain into a cocktail glass and garnish with a fresh or dehydrated lime.

GATSBY RUM INFUSION

360ml quality white rum 1 tsp Zealong Lady Gatsby tea Combine in a container and stir. Let this sit for about half hour, then strain. Don’t leave for too long or you will get too much tannin from the tea.

GATSBY HONEY SYRUP

100g Manuka honey 100ml water 2 tbsp Zealong Lady Gatsby tea Heat water in a pot to about 80°C. Add 1 tablespoon LG tea. After a few minutes stir in honey. Let it heat through until even texture. Don’t boil. Take off heat and add the remaining 1 tablespoon of tea, stir and leave to cool. Best to let this mixture sit overnight then strain before using.

DEHYDRATED LIME We use dehydrated lime wheels as a garnish. These are easy to make at home, even if you don’t have a dehydrator. Simply preheat oven to about 90°C, fan bake.

Lay cut lime wheels on a wire rack. Bake for about 2-3 hours or until dry to the touch.

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These all offer opportunities for casual or formal hospitality leading to a covered loggia for relaxed outdoor living and to the spacious pool complex.

The master suite constitutes a private sanctuary in a semi-separate wing well away from primary living spaces.

An additional bonus is a separate yet connected space providing a perfect opportunity to establish a home-base business conducive to a beauty therapy clinic, hairdressing or simple conversion to a spacious office or consultancy suite.

Vast expansive lawns enclosed by fast-growing hedging contains easy-care contemporary gardens reflecting the modernity of this property.

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CHARM, STYLE, GARDENS AND GRAZING

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This beautifully maintained character home is full of history and original period details. The charming country-style kitchen and scullery features a mix of modern and original showcasing a fabulous black enamel Falcon cooker complete with gas hobs and electric ovens and matching rangehood.

All three bedrooms are generous doubles and a multi-purpose room originally served as the maid’s quarters is now the office but could easily be converted back into a fourth bedroom.

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NOURISH | recipes

Smooth

O PERA T O R WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

For me, a smoothie is the perfect way to ensure I eat when I’m too busy to stop, be it during the morning rush or when I realise it’s 2pm and I haven’t had lunch. If you’re organised they’re quick to make and can be packed full of nutrients.

Because smoothies blend the whole fruit and veg (as opposed to juicing) they retain the fibre.

A well-balanced smoothie will be packed full of nutritional fruit and veg plus a good dose of protein to keep you full. Add to these a nutritious boost with good oils, omegas and antioxidants — think avocado, nuts or nut butter, chia or flax seeds, raw cacao, cinnamon — and you have the perfect meal on the go.

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Restore Green Smoothie This refreshing green smoothie, courtesy of Rebecca from Restore Bone Broth, is the perfect way to add a nutritional boost to your day, support your liver, heal your gut and cool off over summer.

Snickers

This perfect mid-afternoon smoothie will satisfy the need for a sweet treat the right way.

Tip

Get organised by chopping and portioning your fruit and storing them in the freezer.

1 big bunch of fresh spinach and/or kale (remove stalks)

1 banana (frozen)

½ cup fresh pineapple

¼-½ medium ripe avocado

½ banana

2 tbsp peanut butter

1 tbsp pumpkin seeds (soaked)

2 tbsp raw cacao

1cm fresh ginger

¾ cup milk (just enough to cover ingredients in the blender)

1cm fresh turmeric

1-2 medjool dates

small sprig of parsley

1 tsp vanilla extract

up to 50mls Restore Chicken Bone Broth

Blend and garnish with cacao nibs.

juice from ½ lemon

Raw cacao is made by cold-pressing unroasted cacao beans, as opposed to cocoa powder, which is processed using high heat. While the end result may taste very similar, raw cacao retains a high level of antioxidants, iron and magnesium. Find raw cacao at The Herbal Dispensary and Red Kitchen.

coconut water and/or water Blend

Rebecca’s Tip: This super quick recipe is enough for two smoothies, so I like to pour the remainder into a glass bottle and pop it in the fridge for my afternoon slump!

THE ANATOMY OF A HEALTHY

Smoothie

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SWEETNESS

Fruit – Bananas are a classic in smoothies because they add a creamy texture and natural sweetness. Apples are a great addition to non-creamy smoothies, especially green smoothies.

Berries add great flavour and a boost of antioxidants.

Medjool dates are sweeter and softer than regular dried dates, and with a rich caramel flavour they are the perfect addition to some smoothies. They also provide a hit of magnesium.

DON’T FORGET YOUR VEG!

Spinach and kale are both surprisingly neutral tasting when blended. Even if they turn things green, they won’t affect the taste too much.

Tropical Storm

Berry Breakfast

This is a great way to start the day!

This dairy free/vegan smoothie screams summer, combining tropical fruit with a hint of coconut creaminess reminiscent of a pina colada.

Tip

Studies show a thicker smoothie will keep you fuller longer and the best way to create a thick shake is to add ice, so freeze your bone broth, green tea and fruit or simply add ice cubes.

¼ cup raw cashews

¼ cup raw almonds

¼ cup water

¼ cup oats

1 cup pineapple

1 tbsp chia seeds

½ cup mango

½ cup water

½ cup strawberries

¼-½ cup milk

½ cup spinach

½ cup yoghurt

½ cup coconut milk

1 cup frozen berries

Soak the cashews in the water for at least half an hour or overnight in the fridge. Add the soaked nuts and water with the remaining ingredients and blend.

1 banana Soak the almonds, oats and chia seeds in the water, preferably overnight. Blend the soaked nuts, oats and seeds with the remaining ingredients.

PROTEIN

LIQUIDS

Low fat yoghurt provides a dose of protein and calcium, plus the yoghurt offers digestion-friendly probiotics.

Bone broth, like locally made Restore Bone Broths, is a nutrient dense liquid which will add collagen, vitamins, minerals and amino acids.

Nuts are another source of protein as well as healthy fat. To get the most out of your nuts make sure you soak them first.

Green tea enables you to include some antioxidants to your smoothie where you may have simply used water. And if you are looking for the best you can’t beat Zealong’s locally grown organic teas!

Ensuring your smoothie has a good portion of protein will keep you fuller longer.

Milk delivers protein and calcium but if you don’t do dairy oat, coconut or almond milk are good alternatives.

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NOURISH | feature

Moscow NEW OLD

WORDS KSENIIA SPODYNEIKO | IMAGES ALEX SPODYNEIKO

It’s the same question every time I mention my recent trip to Moscow — ‘Was it dangerous?’ To be honest, exploring this dazzling megalopolis with art galleries, fancy fitness studios, rooftop sushi bars and free Wi-Fi in parks was the opposite of dangerous.

Modern Moscow is welcoming, openminded and definitely worth dumping the outdated image of KGB agents stalking innocent tourists.

The largest city in Europe is experiencing a rebirth.

Moscow today is a quirky mix of New York City vibes and European architecture, where the history and the future are living side by side. Hipster entrepreneurs complete with beards (for the guys that is) and MacBooks sip on Starbuck’s iced lattes on their way to co-working spaces located in seventeenth century mansions; this is the new reality of Russia’s capital.

The food is no exception. Local restaurants are proudly going back to traditional recipes, neglected for years in favour of pasta, burgers and sashimi.

Russians’ once simple, hearty and fatty food has been refined and elevated to Michelin-star worthy dishes. While an elusive star is yet to be won by a

Russian chef, one of the daring new places made it straight into The World’s 100 Best Restaurants list.

Selfie is a high-end urban dining spot, where renowned chefs Vladimir Mukhin and Anatoly Kazakov are building their menu with a seasonal approach using local ingredients from all over Russia — pork from Kursk, halibut caught in Barents Sea

by Murmansk fishermen, or truffles found in Crimea. Russian truffles might not be as fragrant as European, but they’re local and that’s what makes them really precious for chefs. Mixed with thin slices of cauliflower and sheep cheese, yummy mushrooms are one of a few dishes that are kept on a menu all year round, and it’s a match made in heaven! If you’re in town from May to late August, you’ll luckily catch berry season.

Uniquely Russian berries like cloudberry, guelder-rose or rowanberries are elevated on the dessert menu with the chefs keeping it simple — exactly the way Russians have eaten and enjoyed them for centuries. Only at Selfie this means with a generous scoop of condensed milk ice-cream as a side.

The best way to enjoy the historical side of this city is to stroll through its central streets. Moscow’s centre has undergone a significant facelift in the last three years and now boasts a once masked seventeenthnineteenth century aristocratic look.

From Red Square head towards the recognisable pastels of the French bakery Ladurée and you’ll find yourself at Nikolskaya Street, made world-famous by football fans who gathered there to celebrate and support their teams at the recent World Cup. This street is home to spectacular estates and the wealthiest families from a bygone era.

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Tverskaya Street, the backdrop for all celebrations and parades in Moscow, is a place to visit for museum and theatre fans.

Keep your eyes wide open as you’re likely to spot Hollywood celebrities visiting Moscow for a concert or to promote a movie, as both Ritz-Carlton and Hotel National are located here.

Even if your budget is not of celebrity status and staying at the Hotel National is out of the question, the restaurant Dr Zhivago is a must! With spectacular views of the Kremlin, this is also the place to experience the Soviet era both through the food and décor.

Created by famous Russian restaurateur Alexander Rappoport, Dr. Zhivago carries his recognisable luxurious touch, from the paintings on the walls by Kazimir Malevich to an unexpected twist on classic dishes. Try the legendary borsch (beetroot soup) every Russian was raised on, Siberian dumplings, meat kulebyaka (pie) or vanilla syrniki (cottage cheese pancakes). You can even opt for some caviar. The current financial crisis has seen the price of 100g of the most expensive Sturgeon black caviar drop to a laughable $60. A few years ago you would have paid more than twice as much!

Moscow’s gargantuan size (over 2,500 square km) is a blessing, making it a diverse and exciting city to explore, but it’s also a curse. Traffic jams are a real problem. It can take you up to three hours to get from one side to the other at rush hour. The metro remains the most convenient way to

navigate the city with over 200 stations and trains running every minute, free Wi-Fi as well as signs in English.

Plus, the stations in themselves can be truly astonishing sights to see. The oldest stations, like Ploshchad Revolutsii, Kievskaya and Komsomolskaya are true masterpieces with monuments with marble floors, mosaics and gilded decorations.

Metro might be convenient, but there’s nothing like the trend of car sharing! Install one of the apps to find a vehicle to borrow nearby. (Delimobil for the cheapest rates, YouDrive for fancy BMW or quirky Smart cars. There’re around 15 apps you can use.) Like Uber, only this time you’re the driver. There’s something very satisfying in unlocking a new car with your phone every day, that can even make time spent in terrible traffic quite bearable.

By metro or by rented car, make sure to travel further than the city centre. There’s much more to see outside the touristic St. Basil’s Cathedral–Bolshoi Theatre–Zaryadye park route!

Take Krutitskoe Podvorije, for example.

Founded in the thirteenth century, this former monastery is one of the oldest preserved buildings in Moscow and a rare

corner of peace and tranquility in the city that never sleeps.

Izmailovsky Kremlin, unlike its elder sibling, the Kremlin in Red Square, has no historical significance. The fairy-tale like wonderland was built in 2007 as an entertainment complex. But trust me, you won’t find such a colourful depiction of the old Russian folklore anywhere else!

Izmailovsky Kremlin is a great place to visit with kids. They’ll love the traditional wooden merry-go-round and swing located on the main square. For adults there’s an

eye-catching Church of St. Nicholas, the highest wooden temple in Russia, and a row of tiny museums dedicated to vodka, bread and folk art, respectively.

There’s something old and there’s something new in Moscow, but it has finally found the fragile balance which makes Russia’s capital a truly appealing travel destination.

Follow Kseniia and Alex’s adventures at thestylejungle.co.nz

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NOURISH | recipes

Blackened

Cajun Chicken with Brazilian Salsa RECIPE WAYNE GOOD | IMAGE ASHLEE DECAIRES

Wayne Good from Arkanda shares with us one of his favourite summer dishes for easy entertaining. “Cajun Food is perfect for summer,” says Wayne. The blackened chicken is cooked on the BBQ and served with a colourful and cooling salsa.

WAYNE’S CAJUN SPICE MIX

BLACKENED CAJUN CHICKEN

5 tsp smoked paprika

6 boneless chicken thighs, skin on

1 tsp dried oregano

Cajun spice mix

1 tsp dried thyme

oil

1 tsp cayenne pepper

summer salad greens

½ tsp white pepper

Brazilian salsa to serve

½ tsp black pepper

Generously sprinkle the chicken (skin side up) with the Cajun spice mix and set to one side.

Mix spices well and store in an airtight container.

BRAZILIAN SALSA

½ diced rock melon or papaya 2 tomatoes, diced, seeds removed

Heat your BBQ or a cast iron pan until very hot. Add a small amount of oil and really get it smoking.

Place the chicken, skin side down. Cook until blackened, not black.

1 yellow or orange capsicum, diced

Turn the chicken once and turn the heat down.

Cook chicken thoroughly. Remove from the BBQ or pan and set to one side.

1 red chilli, diced

Place your salad greens onto a platter.

1 small red onion, diced

lots of chopped fresh coriander juice of 1 to 2 limes salt to taste Mix all ingredients together and chill until ready to serve.

Place the chicken on your salad greens and garnish with some of the salsa. Serve the extra salsa on the side.

Happy summer!

Wayne Good is a chef, interior designer and travel guide. Renowned LINEN BY LES OLIVADE AVAILABLE EXCLUSIVELY FROM ARKANDA LIVING AND INTERIORS.

for his hospitality Wayne’s cooking classes and tour of France are hot tickets! Discover more at www.arkanda.co.nz

PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

Bean Thinking RECIPE VICKI RAVLICH-HORAN | IMAGE BRYDIE THOMPSON

Jack discovered long ago the magic of beans. While I’m not suggesting beans (or any I know of) can transport you to a different world above the clouds, I do think with a little imagination beans can become a giant favourite in your household (even the dwarf ones).

At their best during the summer months, beans, most of which originate from Central and South America, should be eaten when young. There is a reason those forgotten overgrown beans on your vine are called has-beans!

I’m a big fan of blanching green beans (French are my favourite but I've recently discovered butter beans), then just before serving quickly sauté in garlic butter.

Alternatively, sauté in lemon or basil flavoured olive oil and serve with lashings of Parmesan cheese.

Gus Tissink from Bidfresh Hamilton, who source a range of fresh local beans from

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

Snake to Broad, Butter to Scarlet, says, “I enjoy them (beans) pickled as an accompaniment on a cheese board. I can’t remember where I ate this dish, but it was simple and tasty; pan-roasted green beans with toasted coconut and sesame oil, served with Miso glazed salmon.”

Gus’s tips – “Beans need to be kept dry, so they don’t rot. Any surface moisture or condensation will make them break down. Store in a resealable bag or container with paper towels to absorb any excess moisture. Do not wash them before storing and keep them in the coldest part of the fridge.

Many varieties lend well to freezing, green beans being one of those.”

Snake Bean or China Long Bean

Grassy and slightly sweet, best when picked young while they are crisp and tender. Add them to a stir fry or in a curry.

Flat Bean, English Runner

Crisp, slightly juicy interior with petite undeveloped seeds.

Green Bean, French Bean, Round Bean Semi-starchy in texture with a mild sweet taste.

Butter Bean

A personal favourite and in my opinion unmatched in flavour and tenderness.

They are crunchy and sweet.

Broad Bean or Fava bean

Not everybody’s favourite but removing the seed casing after blanching will make them less bitter and enhance their nutty, creamy texture.

Chefs, if you are looking to scale your culinary heights this summer, call the Bidfresh team to discuss the beautiful range of in season produce they have available.

Tip

Mash blanched and peeled broad beans into your avocado smash for an added dimension. Or simply forget the avocado and enjoy a broad bean smash, seasoned with a little extra virgin olive oil, a squeeze of fresh lemon juice and salt and pepper.

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

TOMATO

Anticipation WORDS RACHEL HART | IMAGES BRYDIE THOMPSON

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | nutrition

Notoriously a fruit disguised as a vegetable, the tomato prefers to rub shoulders with cucumbers, lettuce and carrots rather than stick to its own kind, which is great news, as nothing brings life to the summer salad quite like fresh tomatoes.

Such a crucial part of the Kiwi diet are tomatoes that they are available year-round, though for most of the year they are grown in glasshouses. It’s no surprise then that when summer rolls around we jump at the chance to swap dull, spongey, expensive tomatoes for the vibrant, juicy, outdoors-grown version, abundantly available on street corners and supermarkets, greengrocers and backyards.

Brilliantly coloured in red, purple, yellow or green with gorgeous plump seeds, tomatoes were initially popular for their decorative value in their native South America. Originally thought to be poisonous because of their relation to the deadly nightshade vegetable, when it was discovered that they were safe to eat in the 19th century, they brought more than just beauty to the plate.

Comprised mainly of water and a small amount of fibre, tomatoes work wonders on your hydration and digestion. They’re chock full of vitamins like folate, vitamins A and K, and a healthy dose of vitamin C. Tomatoes aren’t lacking in minerals either, contributing to your potassium and manganese needs. But the real nutritional star is the same compound responsible for the tomato’s bright colour: lycopene.

tomatoes are, the higher their concentration of lycopene. While you might be tempted to reach for that sugar-laden ketchup in the name of antioxidants, you’d be far better off with healthier options of cooked tomatoes, so instead make use of pizza or pasta sauces and tomato-based curries and casseroles.

With summer comes the opportunity to venture outside the regular old tomato varieties found in the supermarket like Truss, Cherry and Beefsteak. Every gardener has their favourite tomato; speak to growers at your local farmer’s market and experiment with the summer season’s abundant supply of exotic and exciting variations.

Better yet, get your green thumb out and try planting tomatoes in your summer garden. There’s plenty of patience and anticipation involved in tomato planting, but you’ll start to see the first hints of red on your homegrown tomatoes in January as the weather warms up enough for the fruit to ripen. By the end of March, enlist your family and friends for a late summer tomato harvest to process and bottle your own tomatoes to make the most of this healthy fruit well into winter.

Lycopene is a phytonutrient; a natural pigment that lends its colour to a variety of red fruits and vegetables. It is an antioxidant, protecting the body’s cells from damage and contributing to a healthy heart, strong bones and glowing skin while working hard to lower blood pressure and ward off cancer.

Interestingly, tomatoes pack the biggest nutritional punch not in raw form but when cooked. Turns out, the more processed

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.

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Too Many

Tomatoes?

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Whether you have a bumper crop or just can’t walk past the abundance of ripe, juicy tomatoes at the market, we have some gorgeous recipes for you to make the most of them this summer.

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

SEMI-DRIED TOMATOES

Semi drying ripe summer tomatoes is a great way to intensify their flavour. They last a couple of weeks covered in olive oil in the fridge, making a wonderful addition to salads and pasta, are great as bruschetta or pizza topping and delicious on an antipasto platter as they are, or when turned into a flavour-packed red pesto.

Fleshy Roma tomatoes are perfect for this, but plump cherry tomatoes, especially when they are in abundance in the garden, also work well. Essentially any tomato will work.

Ripe tomatoes Extra virgin olive oil Salt & pepper Fresh oregano or basil

RED PESTO

1 cup semi-dried tomatoes 3 cloves garlic 1 cup basil leaves ¼ cup pine nuts /3 cup Parmesan cheese, grated

1

/3 cup extra virgin olive oil

1

pinch salt

Place all the ingredients in a food processor, except the oil, and process. With the motor running, slowly add in the olive oil until you have a paste-like consistency.

Store in an airtight jar in the fridge for a couple of weeks.

Freeze in ice cubes for a flavour bomb ready for you to pull out and add to soups, stews, pastas and more throughout the year.

Arrange the tomatoes, halved or quartered depending on their size, whole if cherry, over an oven tray, cut-sides up. Drizzle with olive oil and season with the salt and pepper. Place a small piece of shredded basil or oregano on each tomato and bake at 120°C for 2-3 hours, depending on size of the tomatoes. They are ready when shrivelled but still have a little body.

Allow to cool completely before packing into a sterilised jar and completely covering with olive oil.

CAPRICE PASTA

The classic flavours of a Caprice salad are turned into a simple but gorgeous pasta. I cheat and use thin dumpling or wonton wrappers (available at most Asian stores), but feel free to spend a beautiful summer’s day making your own pasta. I’ll be at the beach!

The roast tomato sauce can be made ahead of time. Double or triple it when your tomato crop is at its height and freeze for gorgeous pasta sauce year-round.

Serves 4 as an entrée

12 dumpling wrappers 1 pottle of cherry mozzarella (I love Clevedon Buffalo available from La Cave on Riverlea Road, Herbal Dispensary in Raglan and Red Kitchen in Te Awamutu) Freshly grated Parmesan cheese Fresh basil Roast Tomato Sauce Place a cherry mozzarella on each dumpling wrapper with a small basil leaf. Bring the edges of the dumpling pastry together, squeezing out all the air and sealing the mozzarella inside. You may want to brush the edges with a little water to help seal the edges completely.

Fill the biggest pot you have with water, cover and bring to the boil. Add a good couple of tablespoons of salt then plunge the filled pasta in. The bigger your pot, the faster the pasta will cook!

When the pasta rises to the top they are cooked, so scoop out or drain.

Place three on each plate and cover with warmed roast tomato sauce.

Serve garnished with freshly grated Parmesan and fresh basil.

ROAST TOMATO SAUCE 1kg ripe tomatoes, roughly chopped

3-4 garlic cloves, peeled 1 red onion, peeled and quartered fresh basil 2 tbsp balsamic vinegar 3-4 tbsp extra virgin olive oil Place the tomatoes, garlic, onion and basil on an oven tray. Drizzle with vinegar and oil, cover with tin foil and bake at 180°C for approx. 1 hour.

The tomatoes, garlic and onion should be soft.

Place in a blender and puree until smooth. Season to taste with salt and pepper and either freeze at this point, or store in fridge until ready to use. Just before using, reheat in a pot.

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PESTO FISH WITH CHERRY TOMATOES

Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish.

25g butter 2 tbsp extra virgin olive oil ½ red onion, or 1 shallot 1 garlic clove 2 cups of cherry tomatoes ½ cup chicken stock (I used Restore Cheeky Chicken Bone Broth) 6 fillets of fresh fish* basil pesto In a large pan melt the butter with the olive oil. Add the finely sliced red onion or shallot and finely chopped garlic. Cook gently for 2 minutes.

Add the tomatoes and chicken stock and simmer for 15-20 minutes.

While the tomatoes are cooking, smear one side of the fish fillets with pesto and roll them up, securing with a tooth pick. Once the tomatoes have started to break down, position the fish amongst the sauce. Cover the pan with a lid and cook for 5-10 minutes (depending on the size of your fish). Remove the cooked fish from the pan and place on the plate, carefully removing the toothpicks. Check and season the sauce to taste before pouring over the fish. Serve with rice or a lush green salad and fresh bread. *Go for white fleshed fish with thin fillets like tarakihi, gurnard or snapper. Or try a lesser known variety and ease the burden on these popular catches by using porae.

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TOMATO SALSA

The perfect summer go-to dish. Serve with corn chips as a fresh dip, use as a healthy dressing that will liven the most boring salad, drizzle over BBQed lamb, beef or chicken, or my favourite — grilled halloumi.

1 cup tomatoes

juice of ½ a lemon

½ red capsicum

1 tbsp avocado oil

1 chilli (optional)

pinch of salt

1 spring onion or ¼ of a red onion

pinch of sugar

Finely chop the tomatoes, capsicum, chilli, onion and basil, or place them all in a food processor and chop. Mix in the lemon, avocado oil, sugar and season with salt.

fresh basil

Wishing everyone a very merry Christmas.

“I’d also like to take this opportunity to thank everyone for your wonderful support in our first year and look forward to an amazing 2019.” – Wayne M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

TOP TIPS FOR

GROWING TOMATOES WORDS ANNA SINCLAIR

One of my favourite things about summer is picking sun-ripened tomatoes and enjoying them sliced thickly on buttered toast with lashings of salt and pepper. Bought tomatoes just don’t taste the same!

And the best part — they’re so easy to grow.

1

Prepare

Take the time to weed and dig over your planting place. The addition of well-rotted compost and/or sheep pellets will be beneficial.

2 Plant When you go to plant, dig a hole that is deep enough to bury the root ball and 2 or 3 cm of the stem. You can even cover the first set of leaves with soil! You can’t do this with most plants, but tomatoes have the cunning ability to grow roots from the buried stem, thus making them stronger.

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3 Stake Staking not only prevents the tomatoes from falling over but allows you to train them, let the sun get to the ripening fruit and allow air to circulate, which will help prevent disease.

Stake your tomatoes at the time of planting to avoid damaging the roots. Use at least two stakes per plant and tie your tomato to the stakes at regular intervals as it grows. Don’t be tempted to skip this tip. As your tomato plant grows it will require the support of the stakes to hold it upright and maximise its yield.

4 Feed Tomatoes are gross feeders. This means that in order to grow and produce lots of lovely fruit they need to be fed. Growing the vine and leaves uses nitrogen (N), root and cell growth takes phosphorus (P) while flower and fruit production takes a lot of potassium (K). Tomatoes also need a balance of micro nutrients, such as calcium (Ca), to stop conditions like blossom end rot.

The easiest way to supply all these nutrients is to use a balanced tomato fertiliser.

NOURISH | gardening

5 Pinch

8 Disease Alert

Tomatoes can be divided into two main groups depending on how they grow. Determinate or bush types produce compact plants with fruit that ripen all at the same time. Fruit on these plants is produced on the short side shoots — so don’t pinch.

The majority of tomato varieties are Indeterminate which means that growth is not terminated but keeps going (in NZ this is until the frost kills them!). This type of tomato plant is more like a vine and some varieties can grow up to 3 metres high! They also produce flowers, set fruit and ripen fruit all at the same time over a long period. However, you need to pinch out the unproductive laterals or side-shoots.

The laterals are produced between the main stem and leaf. Pinch the laterals out when they are young and small; it will be easier and the plant will heal quicker. Check your tomatoes over weekly and pinch out any new laterals. This will also help maintain a manageable shape and open up the foliage to allow pollination, sun and air movement.

6 Water Even, regular watering is best. Don’t let your tomato dry out on hot summer days as this will affect flower and fruit production.

However, as fruit ripens don’t overwater as this can lead to split tomatoes. There is also a school of thought that watering too much when fruit is close to harvest can dilute the flavour!

7 Bug Watch The two main pests of tomato plants are green vegetable beetles and the tomato psyllid. Both are sap-sucking insects. Inspect your plants regularly for early signs. I control vegetable beetles by paying my children 10 cents per dead beetle. Psyllids are a bit harder and a spray may be warranted.

Blight is the main disease to be wary of. A healthy plant is less likely to be affected. Wet, warm weather is the ideal breeding conditions for blight. Lessen the chances by encouraging good air flow around and through your plants and not wetting the foliage when you water. If you do see blight (brown irregular shaped spots) early enough, a spray of baking soda may be enough to fix the situation.

9 Harvest Pick your tomatoes when they are plump and have bright colour.

Picking regularly tells the plant it should keep producing more flowers and hence fruit.

10 Eat, Share and Love Enjoy the bounty of your tomato plants while they are in season.

You will most likely find you have an excess of tomatoes, so freezing, bottling, sauce- and relish-making are all good ways of preserving that summer taste. And don’t forget to share the joy of freshly picked, sun-warmed tomatoes to those uninitiated or not fortunate enough to grow their own.

Anna Sinclair | The Flower Lady facebook.com/theflowerlady In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale. She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers in her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

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NOURISH | health

GYNOSTEMMA

- an example of an ancient herb with modern uses and the value of oral traditions.

Herbal medicine is fascinating. The use of plants by different cultures all around the world predates written human history, with evidence indicating that humans were using plants during the Palaeolithic age, approximately 60,000 years ago. Herbal medicine is also known as ‘plant medicine’ or ‘phyto-medicine’ and remains the most widely used system of medicine in the world today.

Today we would use gynostemma as an adaptogen herb to reduce the effects of chronic stress such as elevated cholesterol, immune suppression and anxiety. It will also help with reducing exercise-induced fatigue and aid your memory.

Herbal medicine knowledge has been transferred over the generations, much of which is now supported and validated by modern medicine, clinical studies and research.

Other clinical studies have shown gynostemma to be beneficial in patients with non-fatty alcoholic disease, type 2 diabetes, and it is also helpful to enhance healthy carbohydrate metabolism and aid weight loss, particularly from the abdominal area.

The use of gynostemma in modern herbal medicine illustrates this.

Gynostemma was used as herbal medicine as far back as 1578 in China. It was known as jiaogulan and grows traditionally in Asia, India and New Guinea.

Jiaogulan is also known as ‘the immortality herb’ and was, until recently, mainly used as a herbal tea by the people of the Guizhou province for its anti-fatigue effect, for general health and as a rejuvenating elixir.

This herb is also used in Southwest China for rheumatism, bronchitis and stomach ache. Due to the remote location, the people in this region have relied upon self-medication, and the knowledge of herbs has been passed down orally from generation to generation.

In recent years gynostemma has been the subject of much research, which has shown that gynostemma has similar constituents to another adaptogenic (energy supporting) herb, Panax ginseng root.

Being much more prolific and easy to propagate and grow, it makes an ideal alternative to the slower growing and more expensive ginseng. Gynostemma is part of the squash family and is regarded as a weed. Its growth will die down, but it will come back each year.

In summary, gynostemma may be a useful herb for you if you are looking for a tonic to support overall health, are needing help with energy, managing and reducing stress levels, supporting immune system function and reducing toxins.

Thanks to the oral traditions of cultures all around the world and, in this case, the people in the mountainous regions of southern China, and modern research from MediHerb, we now have this wonderful herb in our dispensary.

For more information please contact our qualified herbal practitioners.

by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

Delicious Dinners

Quality ingredients, cooked with care by our chefs so you can enjoy a nutritious dinner without the fuss.

Delivered to your door or available at RedKitchen Te Awamutu and The Eatery, Cambridge

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HELLO

Summer WORDS ASH CRATE | IMAGES BRYDIE THOMPSON

Exercise is the best excuse to soak up Vitamin D. (Disclaimer – Please wear sunscreen.) There is nothing better than using a beautiful summer’s day to take time for yourself and exercise under blue skies out in the fresh air.

Exercise doesn’t have to be in a gym. It does not need to involve equipment and it does not need to be a big planned chunk taken out of your day. During the summer months, finding time to exercise is easy, from walking the dog to catching up with friends for a stroll around the lake, going for a swim or exploring nature by going on a hike. This summer I urge you to do something HEALTHY every day; healthy for your mind, your body and your soul.

Here is a great outdoor workout perfect for sunshine-filled days that you can use to help your fitness, aid your weight loss journey and tone up. Mums and dads, you can do these with your kids too. Get the whole family involved and demonstrate living a healthy life with exercise an everyday part of it.

Ash's Tip

STRETCHING Avoid injuries by warming up and cooling down. Static stretches at the end of your workout will help to cool down and relax your muscles. As a warm-up though, static stretches can cause injury, so instead start with movement to raise your heart rate and blood flow to the muscles.

SQUATS Whether you’re trying to build muscle or lose weight (or both), one of the best exercises has to be the squat.

Stand with your feet slightly wider than your hips, your toes pointed slightly outward.

Keep your back straight, with a neutral spine, and your chest and shoulders up. Look straight ahead and with your weight in your heels and balls of your feet (you should be able to wiggle your toes) bend from your hips, pushing your butt back. As your butt goes back, your knees will bend (not the other way round).

SPRINTS Use street lights, or trees for interval training. Sprint to one, jog to the next, sprint the next …

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NOURISH | fitness

ELEVATED PUSH UPS Place your hands on an elevated surface (a park bench is perfect!) with your arms straight and your hands directly below your shoulders.

With your legs out behind you, your body should form a straight line from your head to your heels.

Brace your abdominals and squeeze your glutes then lower your body until your chest nearly touches the bench. Don’t let your hips sag at any point. Pause at the bottom, and then push yourself back to the starting position.

BENCH TAPS Place your right foot on a bench so that your knee is at a 90-degree angle. Push up from your right leg while simultaneously raising your left foot up to tap the bench. Do not lock your knee at the top of the exercise as you want to keep the tension on your right leg throughout the movement. Repeat using the opposite leg.

TRICEP DIPS Another great exercise using a handy park bench.

Place your hands shoulder-width apart on a park bench, extend your legs out in front of you.

Straighten your arms, keeping a little bend in your elbows to keep tension on your triceps and off your elbow joints.

Slowly bend your elbows to lower your body towards the floor until your elbows are at about a 90-degree angle. Be sure to keep your back close to the bench.

Once you reach the bottom of the movement, press down into the bench to straighten your elbows, returning to the starting position.

Ash Crate The Boutique Training Room 219 Collingwood St, Hamilton Ph. 0275038404 ash@teamprettystrong.com www.facebook.com/theboutiquetrainingroom www.boutiquetrainingroom.co.nz

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PEPPERCORN JAPANESE SMOKED SALMON TATAKI SERVED WITH AVOCADO SALMON TARTARE RECIPE BEN TEYSSIER | IMAGES ASHLEE DECAIRES

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NOURISH | recipes

Known for creating works of art on a plate, Ben from The Kirk shares with us this delicious salmon dish. He serves the smoked salmon tataki with crispy sesame wontons, butterfly-pea pickled ginger, wasabi seaweed sorbet, ponzu sauce and sliced wasabi confit egg yolk. Find the recipe for all these on our website.

Ponzu Sauce

components

½ cup gluten free soy sauce ½ cup yuzu juice*

**Furikake is a savoury and salty Japanese seasoning often used for sprinkling on rice. Look for it in good Asian food stores.

lemon zest from 1 lemon

For the tartare leave the salmon as it is

2 tbsp mirin 1 tsp sake ½ cup dried bonito flakes

Tartare

1 piece of kombu (dried kelp), shredded

½ a red onion, finely diced

1 tbsp peppercorns

cured salmon, diced into 1cm cubes

Combine all the ingredients in a jar, mix well and refrigerate overnight or up to one week.

dash of olive oil

After steeping, sieve into a pot and simmer to reduce by half. Add more lemon juice if too salty.

zest of 1 lime

*Yuzu is a Japanese citrus fruit with a distinct flavour, a cross between grapefruit and lime. You can find the juice in Asian food stores, otherwise substitute with lemon.

2 tbsp mayonnaise (I used Kewpie, available in the international section of supermarket or Asian food stores)

1 ripe avocado, finely diced 1 tbsp finely chopped coriander

Fold all ingredients together. Season with salt and pepper.

Place in a ramekin and tip it upside down for shape

Salmon 500g salmon fillet, skinned and deboned 2 tbsp sea salt 2 tbsp brown raw sugar 3 tbsp of MasterFoods garlic honey soy marinade zest of 2 limes and 2 lemons Rub both sides of the salmon with the honey soy marinade.

Mix all other ingredients together and spread on top of marinade. Place on a plate and refrigerate for 24 hours. After 24 hours rinse under cold water then pat dry.

Slice off a third of the salmon to make tartare, smoking the remaining two thirds.

For Tataki (smoke) I use a smoking gun loaded with Szechwan peppercorn and apple wood chips to smoke the cured salmon fillet. Smoke the fish until the smoke chips in your gun are spent.

For the complete recipe with Ben's magical additions go to our website.

Try this and other works of art by Ben at The Kirk, 6 Te Aroha St, Hamilton East.

Get an Infusion Smoker chefs like Ben love using to get that real smoky flavour with very little time or mess from The Scullery for just $69.99.

They also sell the wood chips needed. www.thescullery.co.nz, 371 Victoria Street, Hamilton

After it has been smoked, cover and coat the salmon with that reduced ponzu sauce for 20 minutes then rub with New York cut pepper and wakame furikake** seasoning.

To serve, slice finely just like carpaccio and place on the plate with the tartare and other

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BOW L E D

Over

RECIPES REAL HEALTH NZ | IMAGES ASHLEE DECAIRES

Renee and Jen at Real Health NZ are all about teaching their clients easy yet tasty ways to eat real healthy food.

Here’s a taste.

MANGO SMOOTHIE BOWL If you haven’t got into the whole smoothie bowl thing now is definitely the perfect time!

There’s something about how quick, easy and nourishing these are that make us love them more and more every time we create them. This mango smoothie bowl is a great one to start with as it is like a tropical holiday in a bowl. Bright, fresh and nutritious, it screams summer.

Feel free to get creative with the toppings!

1 banana 1 cup frozen mango 1 cup frozen pineapple ½ cup Greek yoghurt Top with coconut chips/shavings berries nuts chia seeds Place all the ingredients into a blender and blend until smooth. Pour into a bowl and decorate with toppings of your choice.

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NOURISH | recipes

MANGO CHICKEN BUDDHA BOWL We love the long evenings in the summer and want to make the most of them by enjoying social sport, taking long evening strolls and spending quality time with friends and family. No one wants to spend loads of time cooking complicated meals and then ages cleaning up a mountain of dishes on a beautiful summer’s evening! So summer is the best time to take advantage of all the beautiful fresh produce on offer. Keeping food closest to its most natural state often leads to the most flavoursome, delicious and nutrient dense dishes. This mango chicken bowl has become a Real Health NZ favourite! It’s jam packed with flavour and is fresh, light and super easy to prepare. What more could you ask for?

2 cups spinach 1 chicken thigh 2 tbsp coconut aminos* 1 cup cooked brown rice ½ small cucumber, sliced 1 capsicum, sliced/chopped Mango Salsa ½ mango ½ red capsicum ¼ red onion juice of 1 lime 1 tbsp olive oil

Marinade chicken with coconut aminos for 1 hour, then chargrill or pan fry over medium heat. When cooked through allow to rest for a few minutes while you assemble the bowl.

Layer spinach at the bottom of the bowl. Arrange rice, cucumber and capsicum then sliced chicken. Top with mango salsa.

To make salsa: Dice mango, capsicum, red onion and combine in a bowl. Add lime juice and olive oil and mix well.

*Coconut amino is made from the sap of the coconut. Dark, rich, salty and slightly sweet in flavour, it is gluten and soy free. Available from The Herbal Dispensary or replace with tamari (if you are gluten free) or a good quality soy sauce.

Learn more about Real Health NZ at www.realhealthnz.co.nz or follow them on Facebook.

Improve Gut, Joint and Skin Health with

Organic Bone Broth AVAILABLE AT BIN INN, WHOLE HEART & THE COUNTRY PROVIDORE

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ECO

Entertaining 2

3 1 4

5 PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

1 Dress your

table with brown paper

Go Eco in Frankton or Xtreme Zero Waste in Raglan often have rolls of it for free.

It’s perfect for kids’ parties as they can decorate their spot as part of the festivities. Alternatively, you can lay the food directly on it, eliminating the need for disposable plates or extra dishes to wash. (See page 13 for some grazing table inspiration.)

Options to dress up the table include net curtains or vintage table cloths from an op shop, or a good old sheet.

2 Go Natural

Nature is the ultimate decorator, so look around outside for ideas.

Have a day at the beach and collect shells, driftwood or wildflowers for a lovely coastal theme.

Plants make long-lasting decorations. Pot herbs in old tins, mint and geranium even act as natural insect repellents. Baby violas or other edible flowers can also double up as salad garnish.

3 Drink Up

Make you own fizz with a Soda Stream machine and reduce the number of plastic bottles you’ll have to recycle. Don’t have one?

Ask around. You’ll be surprised how many people have one lurking in their cupboard.

Ditch the plastic straws for reusable or paper ones.

While wine in a cask or flagon may not be up to your standards, you can refill beer bottles with some of the finest around. (See Good George and various liquor stores.)

4 Waste Not,

Want Not

Overripe berries and stone fruit you may be tempted to throw out make a great base for punch or cocktails or syrups.

Dips are always popular. Reduce the amount of packaging you throw away by making your own.

One tin of chickpeas (or better still 1-2 cups of dry beans soaked and then cooked) will make the equivalent of 2-3 small pottles of store-bought hummus. Just add fresh garlic and a squeeze of lemon.

Serve this with fresh seasonal vegetables and homemade crackers for a healthy and no waste snack.

Or turn stale bread into crostini by brushing with oil and baking.

Think about the packaging things come in, e.g. olives in a jar are better than from a plastic pottle.

5 Don’t have a

big enough table?

Upcycle a pallet.

It then makes great kindling for the fire or BBQ (if untreated of course!) or scour Pinterest for great ideas like an upright garden.

Need to bring a gift?

Wrap it in a beautiful tea towel or scarf. It will look amazing and instead of creating waste from wrapping paper you have given an extra, super useful gift.

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TAKE IT OUTSIDE RECIPES & IMAGES AMBER BREMNER

Balmy summer evenings send me running from the kitchen — I want fresh and tasty meals that are quick to prepare and let me stay outside. I often turn to Mexican flavours as they’re such a great way to elevate summer vegetables and they’re right at home on the barbecue grill. This sweet corn recipe takes corn to a whole new level, and it’s an impressive side at any barbecue gathering. Orange chipotle tofu skewers are a step away from typical soy-based marinades, and the charred, caramelised cubes are just delicious in a soft taco or alongside your favourite summer salads.

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NOURISH | recipes

BARBECUED MEXICAN SWEET CORN This recipe is inspired by Mexican street corn or elotes, a popular street food in Mexico. Elotes is essentially corn on the cob smothered in a mayo mixture, spices, lime, coriander, and traditionally cotija cheese, or Parmesan for those outside of Mexico. Here I’ve used a vegan Parmesan sprinkle made from toasted sunflower seeds and nutritional yeast. Don’t like messy fingers? Cut the charred corn from the cob, toss with the spice mix, a little Parmesan sprinkle, mayo, lime, some red onion and coriander, and serve it as a salad instead.

INGREDIENTS 6 cobs of sweet corn, shucked cooking oil SPICE MIX 1 tsp smoked paprika ½ tsp sumac ¼ tsp cumin ¼ tsp salt pinch of chilli powder VEGAN PARMESAN SPRINKLE ½ cup sunflower seeds 2 tbsp nutritional yeast ¼ to ½ tsp salt (to taste)

INSTRUCTIONS Stir spice mix ingredients together and set aside.

Toast sunflower seeds in a dry fry pan until golden, then set aside to cool. Blitz sunflower seeds, nutritional yeast and salt together in a food processor until fine. Store in a jar or sealed container (recipe makes more than you’ll need).

Boil corn for 2-3 minutes then drain. Rub each cob lightly with cooking oil then barbecue until charred on all sides. Use a pastry brush to generously coat the corn with mayo or aioli. Using a spice shaker if you have one, or your hands, generously sprinkle the spice mixture over all sides of the corn, then add some Parmesan sprinkle too. Serve immediately with chopped coriander and limes to squeeze.

TO SERVE mayonnaise or aioli chopped coriander 1-2 limes for squeezing

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ORANGE CHIPOTLE TOFU SKEWERS The trick to successful tofu is draining it well, before marinating it in something flavourful.

You can buy tofu presses online, or use the method I describe in this recipe. Heating the marinade also helps the tofu suck up all those flavours. This Mexican inspired marinade uses zesty fresh orange with smoky chipotle sauce and paprika as the key flavours. Use your favourite chipotle sauce, at a level of heat you enjoy. A medium spicy sauce will be suitable for most people. I recommend Tonzu organic tofu, which is available from most supermarkets.

INGREDIENTS 1 block of firm tofu cooking oil skewers MARINADE zest and juice of one orange (about ¼ cup juice) 2 cloves garlic, finely grated or chopped 2 tbsp chipotle sauce 1 tbsp brown sugar 1 tsp smoked paprika 1 tsp olive oil ½ tsp cumin ½ tsp salt ¼ tsp oregano TO SERVE (OPTIONAL) soft tacos sliced avocado salad greens coriander orange, to squeeze

Begin by preparing the tofu. Remove from packaging, rinse under cold water, then wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1-2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, slice it into evenly sized cubes and put it in a container that will hold the tofu in a single layer.

While the tofu is draining, combine marinade ingredients in a small saucepan. Heat until just simmering, then pour over the tofu, ensuring every piece is well coated. Put it in the fridge to marinate for at least an hour, or up to a day.

When you’re ready to cook, thread cubes of tofu onto skewers, reserving the remaining marinade for later. Cook tofu on the flat part of the barbecue grill, using plenty of oil to ensure it doesn’t stick.

Turn regularly until browned on all sides — it won’t take long. Remove from the heat and baste with a little extra marinade to serve.

If using, heat tacos briefly on the barbecue to warm through, then fill with sliced avocado, salad greens, coriander, barbecued tofu and a little of the reserved marinade, or a squeeze of fresh orange juice.

Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant-based food blog Quite Good Food. A champion for cooking and eating food that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

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NOURISH | season

RESPONSIBLE CONSUMPTION ...

WE SAY YES. MAKING OUR LIVES HAPPY

the respect it and we deserve.

Are we simply getting too PC? I think so. Let's get real. Karl Sweet, tart and succulent, the modest plum and its range of shiny orbs play the proud role of a symbolic Du Fresne did so in a recent Stuff article comparing current summer fruit.

In shades of deep dark purple to vivacious yellow, there is a certain richness about them prevailing attitudes towards drinking alcohol with other life How we can improve wine that entices us with their juicy bite.

It could be their visually striking our appearance, finger-staining juice, matters, saying, "Travelling by car, indeed any form of transport, experience this summer. snackthe sized theroad. nifty nutrient load encased beneath that taut glossy skin. Regardless carries risk ofconvenience injury or death or on the Does that mean CHILL YOUR WINE we go anywhere?

Nowell … Playing carries theofrisk of ofnever variety, they pair withsport a plethora flavours and their versatility stretches from raw to baked, injury and disability.

Does that mean we would be healthier if we Chill your whites before you drink savoury to sweet. were a nation of couch potatoes? No ... Travelling to exotic places them and your reds for 30 minutes Among its nutritional armour is abe strong source of vitamin Plums are as a drupe or stone fruit, along peaches, carries thedefined risk of life-threatening illnesses fromwith eating dodgy before.

Remember red wine should C known to boost immunity, fightisinflammation, develop nectarines, cherries andon almonds.

A group ofDoes fruit with soft food or cutting our feet poisonous coral. that sweet, mean we drunk at room temperature which 17 resistance against infectious disease and aid iron absorption. flesh surrounding a single hard stone.

Originating in Asia, they are stay at home? No. The point is that life would be unbearably to 20 degrees, not 30 degrees plus.

In their perfectly petite packages, two medium plums (one the — second cultivated fruit worldwide, withsatisfaction a number ofand diverse dull evenmost pointless — without the pleasure, Chill all your leftover wine (red and serving) provide almost 20% of our daily vitamin C needs. With and distinct varieties hailing and Europe. achievement that come from from doingJapan things that entail an element white). Simply put your reds in a sink of hot water for 30 seconds vitamin B and E present in smaller quantities, the same serve ofBlack risk."Doris, the doyenne of NZ plums, are best for cooking and or so to get it closer to room temperature (i.e. 17 to 20 degrees) contributes to 8% of our daily vitamin A requirement in the form before enjoying. make a killer jam, with their dark purple hue and tart nature of beta carotene, essential for eyesight and healthy glowing skin. enhanced by dose ofcan sweet.

Omega are popular with Perception anda reality be very similar and verybottlers different.

By Packed with antioxidants, including polyphenols, they work to a distinct redbroad and green speckled skin andits radiant redcan flesh. taking a very approach to any topic, realities be Things NOTharmful to do: free radicals, protect against cancer while neutralise Small scarlet Billington ruby red luxurious overlooked and forgotten.and Everyone isHawera lumped make together in the phytonutrients inflammation and improve • Leave wine in areduce hot car.neurological Think of wine as ice cream.

If ice cream compotes, star anise, vanilla same broadsimmered landscape.with We pride ourselves onand oursugar. individuality, brain and retention. meltsmemory it isn't ice cream.

If wine is left to heat up it may look like yet and misinformation are given hasSanta a very Thethe biginformation guns with yellow flesh eat well; we purple skinned wine, but late it may not tastetothe wayApril, it should and is damaged Available November early when buying look for large on our daily Rosabearing have a yellowy pink lives. tinged flesh; Fortune are particularly forever — it does not recover. firm unblemished skins. Like the rest of the drupe clan, they are With theluscious way theLuisa effects onan our health are presented by juicy,alcohol, while the has elongated heart shape and • best Let yourself getripen dehydrated. drinking alcoholic left to fully at roomWhen temperature toany develop maximum many in the media flamboyant goldenyou'd skin.believe we all drink 24 cans of beer a beverage drinking water is a great health aid. A great is flavour and a distinct perfume.

If you find yourself withratio a plum night, not a glass or two. There is a difference. one to one. overload, simply cut in half, remove the pits and freeze on a Despite common beliefs not all plums are destined to become Zealots say it’s European all bad. Most people withisaoval degree beeven stewed forto your thrown in a smoothie prunes.might The specific prune variety withofa dark • tray—ready Drive if youtoare close themuesli, limit. Never ever. common sense say, “Yeah right” to that suggestion.

Too much with yoghurt, honey and cardamom, or popped in an upsideskin, pale green flesh and high sugar content. Grown mostly alcohol is undoubtedly badsticky, — no question. is we short.

Are we down cake. for drying and sold as the rich driedLife fruit all know not better adding a little enjoyment to it?

A little misbehaviour Have a great summer and festive season. and (our bowels) love. Greengage are unsurprisingly green and Undeniably the world’s tastiest laxative, their neat vitamin has to be fun.

Remember life is short. Are we not better adding a little honey-like with a flirtatious fragrance. Then you have the sour dose holds its own in a kid’s lunchbox or as a tangy chutney on Consumption of alcohol over the last Damson whose devoteeshas aredeclined partial to damson ginhalf anddecade; jam, both enjoyment to it? a cheeseboard. With endless possibilities from duck to dark the drop has preferable been considerable.

In that time there has been a being more ways to enjoy them. chocolate to sweet crumble, there is no excuse not to embrace the move towards quality and away from quantity. We have seen the humble plum and its multi-talented protection this season. Just Quite literally jammed full of essential nutrients and antioxidants, rise of craft beer; the average spend per bottle of wine has gone remember that their saintly nature deserves to be paired with a plums work as a digestive aid with dietary fibre, sorbitol and isatin up; there is a more discerning look and feel about what we are bit of decadence, so don’t forget the cream! (a natural laxative) helping relieve constipation.

This soluble fibre buying. means plums have a low glycemic load which can help control blood This is levels, a verylower good cholesterol thing. It sets anreduce example youngAthat primovino.co.nz sugar and riskto ofour diabetes. plum’s Kate Underwood | Relish the Memory. @relishthememory alcohol is part of reflect our lives and should be regarded with heart shape may its and heartcan protective qualities due to the Models dress a Bridget Bonnar original from Feisty Needle presence of potassium and anti-inflammatory flavonoids reducing on River Road, Hamilton blood pressure and the risk of stroke.

Henry Jacobs

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i w i Kmmer u S ES V

RECIP

ORAN

ICH-H

AVL ICKI R

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| IM

ON

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DIE TH

BRY AGES

NOURISH | recipes

We live in an amazing country, yet we often find it hard to define what food represents New Zealand cuisine. This has freed many of our chefs, not constrained by traditions, to become some of the most creative in the world. I do hope though the recent trend of incorporating indigenous ingredients and Māori techniques and flavours by chefs continues to grow, helping us to define a true Kiwi cuisine.

There are a couple of ingredients or dishes almost every Kiwi identifies with, and I have taken a couple of these and given them a twist just in time for you to try them out when entertaining this summer. Food is often about memories, and what better time than summer to create some choice memories!

Pavlova

WITH L&P JELLY & KIWIFRUIT There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped with Kiwifruit or jelly crystals. This was well before freeze dried fruit powders were available and thus an inventive way for 80s home cooks to achieve a similar effect.

Tips for the Perfect Pav • Make sure your egg whites are at room temperature as opposed to straight out of the fridge.

In this take on the pav, I pay homage to Shirley’s creations, but instead of jelly crystals I have turned the world famous in New Zealand, L&P, into jelly and paired it with fresh kiwifruit, and of course lashings of cream!

• Frozen egg whites work really well, just ensure they are completely defrosted and at room temperature before trying to whip them.

4 egg whites

• Make sure your bowl and whisk are completely clean and dry!

1 cup caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract 1 cup cream 1 cup yoghurt kiwifruit, peeled and cubed L&P jelly Whisk the egg whites with a pinch of salt until stiff.

Very, very slowly add the sugar. When all the sugar is beaten in, continue to beat for a further minute. Fold in the cornflour, vinegar and vanilla.

Spread the mixture on a lined baking tray in an approximately 20cm circle.

Bake for one hour in a 160°C oven. Once cooked turn off the oven and allow the pavlova to cool in the oven.

• If your cooked pavlova has a few bubbles of sugar on it this may be because of the humidity in your oven.

Prop the oven door open ever so slightly while it cooks to allow the steam to escape.

• If flavouring your pav (i.e. chocolate or with nuts etc), fold in the flavour very carefully at the same time as you do the cornflour and vinegar.

• A stand mixer makes light work of making a pav! Just another reason to invest in a Kitchen Aid! Visit The Scullery in Hamilton or Red Kitchen in Te Awamutu to see the amazing range.

Whip cream to soft peaks then fold in the yoghurt and pile on top of the pav before decorating with cubes of jelly and kiwifruit.

L&P JELLY

Egg Yolks

2 cups L&P

Don’t throw your egg yolks away! Head to our website www.nourishmagazine. co.nz for recipes using egg yolks like aioli, crème anglaise, crème brûlées …

1 tbsp gelatine In a small pot reduce the L&P by half. Dissolve the gelatine in a ¼ cup of the hot L&P syrup before incorporating it with the remaining liquid. Stir to ensure all the gelatine has dissolved. Pour into a plastic container and set in the fridge.

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Lamb Rack

WITH MINT PESTO AND MANUKA HONEY KUMARA PUREE No series of classic Kiwi dishes would be complete without a lamb one. These succulent lamb racks (from Ovation Lamb, available from www.greenleabutcher.co.nz) are simply the best our country produces. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side.

The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed. (This puree also makes a wonderful dip.)

Serve with some BBQed veg and you have a sensational summer Kiwi dish.

SERVES 4

MINT PESTO

MANUKA HONEY KUMARA PUREE

2x lamb racks

1½ cups fresh mint

Bring the lamb out of the fridge at least 30 minutes before cooking. Pat dry with a paper towel and season generously with salt. Heat a pan or the BBQ to smoking hot and sear the lamb, skin side down, for five minutes.

½ cup fresh parsley

750g-1kg of kumara (I used Beauregard variety)

½ cup pumpkin seeds

1 heaped tbsp Manuka honey

¼ cup Parmesan

zest and juice of an orange

1 tbsp lemon zest

2 tbsp extra virgin olive oil

juice of half a lemon

salt

pinch salt

white pepper

¾ cup extra virgin olive oil

Peel and chop the kumara into 3-4cm chunks and place on an oven tray.

Remove the lamb from the pan and place on an oven tray with the golden seared side up.

Generously smear the pesto over the lamb and bake in a 180°C oven for 20 minutes.

Take out of the oven and rest for 6-7 minutes before slicing and serving with the kumara puree and more pesto.

Place everything except the oil in a food processor and whizz until finely chopped. With the motor running, slowly add the oil until it forms a smooth paste. Store in a clean jar, for up to 2 weeks in the fridge.

Mix the honey, orange zest and juice and olive oil together. You may need to warm the honey a little to make it more pliable.

Drizzle the honey syrup over the kumara, season with salt and white pepper and cover with tin foil. Bake at 180°C, for approx. 30 minutes or until the kumara is soft.

Either mash cooked kumara or place in a blender and puree. If too thick add a little extra orange juice or olive oil.

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FROM SCRATCH

Onion Dip

Onion dip—no Kiwi party is complete without this crowd pleaser. We’ve all made the onion soup and reduced cream version, now try making it from scratch.

1kg onions 1 tbsp extra virgin olive oil ½ cup sour cream 250g cream cheese 1 tbsp lemon zest 2 tbsp lemon juice salt and white pepper fresh chives, chopped Peel the onions and dice finely. Place the oil in a large pan and add the diced onions. Cover and cook over a low heat for approx. two hours, stirring often, until the onions have caramelised (a golden-

brown colour). Two hours may seem like a long time and you can possibly do it faster, but I found it better to do it low and slow. Remove the lid in the last 20-30 minutes to ensure the onions turn golden brown. If the onions begin to stick to the pan at any stage a little water will fix this. Once cooked, allow to cool to room temperature.

Put the cooked onions, cream cheese, sour cream, lemon juice and zest in a food processor. Blend until well combined.

Season with salt and pepper to taste and then stir in the chopped chives.

T R Y O U R AWA R D - W I N N I N G T E A I N O U R N E W S U M M E R C O C K TA I L M E N U

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Perfect THE

Brownie WORDS VICKI RAVLICH-HORAN IMAGES ASHLEE DECAIRES

This winter I embarked on a selfless project. It consumed my weekends and counteracted my efforts at the gym. Thankfully the result was not just wasted lunges and grateful family and friends (who benefited from the tests), but what I think is the perfect brownie.

That’s right, I pulled out the P word to describe this recipe that I am mighty proud of. And now (you can thank me later for my sacrifice) you can enjoy these dense, yet fluffy, rich but not overly sweet brownies.

There are a couple of crucial steps in making the perfect brownie, skip them and you will have a nice brownie but perhaps not the perfect version. I know this as this recipe started out as a story on how to make a quick and easy brownie, but my extensive research led to the conclusion, why would you? A brownie is a treat, an ultimate indulgent delight and the perfect specimen is worth the calories, anything else is just chocolate cake masquerading as brownie and possibly not worth having to add the extra ks to my run.

PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

The key to a rich chocolatey flavour The Chocolate – I used Whittakers 62% dark chocolate. A good quality dark chocolate is key to the rich chocolatey flavour.

Cocoa – Continuing to build a rich chocolate flavour requires a rich cocoa. I loved the results when using Valrhona Cocoa.

Coffee – The addition of coffee will enhance the chocolate flavour.

Vanilla – Throw out the fake vanilla essence, pure vanilla extract is the way to go and now readily available Salt – Finally a pinch of salt counterintuitively brings out the sweetness and helps to balance the brownie.

The Perfect Brownie 250g butter

Melt the butter and chocolate together, stirring until smooth. Set aside to cool.

250g dark chocolate

Meanwhile beat the sugars, eggs and vanilla together until thick and pale. A stand beater is best for this as you want to beat the egg and sugars until very thick and if using a hand-held beater you are likely to cut this step short.

1 cup sugar 1 cup brown sugar 6 size 7 free range eggs 1 tsp vanilla extract 1 cup good quality cocoa 1 cup flour 1 tbsp ground coffee (optional) ½ tsp baking powder pinch salt

Mix in the cooled melted chocolate and butter and coffee (if using). Then sift in the flour, cocoa and baking powder. Trust me, sifting the flour and cocoa is important, it not only keeps the mixture light, it also ensures only the fine particles of cocoa make the brownie.

Mix until all the flour is incorporated then pour into a lined and greased 20cm x 30cm brownie tin/ baking tray.

Bake at 140°C for 20-25 minutes. Judging when to take the brownie out only comes with trial and error. Forget testing it with a skewer as you would with a cake, for if it came out clean you have overcooked it! You want the brownie to still have a slight wobble to it, remembering it will continue to cook a little as it cools.

Note: if you are adding any toppings your cooking time will be longer, especially if the topping is wet like cheesecake.

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

Variations

Once you have mastered the perfectly plain version you can customise your brownie to any occasion or taste. Here are a few that worked for me.

Gluten Free Make a gluten free option by replacing the flour with ground almonds.

Berry Cheesecake Beat together 250g soft cream cheese with 2 tbsp sugar, an egg and the zest and juice of an orange. Dollop or spread this over the uncooked brownie followed by a scattering of fresh or frozen berries before baking.

Rocky Road Scatter the unbaked brownie with chopped marshmallows, chopped nuts, white chocolate shards, coconut and dried cranberries, and bake.

Salted Caramel Dollop and swirl in a jar of store bought caramel and sprinkle with some sea salt before baking.

Plum & Almond Drain a tin of black Doris plums. Cut each plum in half and dot these onto the unbaked brownie. Sprinkle with sliced almonds and bake

PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ

FROM DREAM

To Reality WORDS NATALIE SWART

Do you find yourself daydreaming about opening your own cafe or restaurant but don’t know where to start?

Craig Paul from Tabletalks has owned and operated cafes across the Waikato for over 20 years, following a tried and true formula.

These days, he works with others to find and develop potential sites, guiding them through a reality check and emerging with a solid plan that blends pragmatism with passion.

PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ

Craig says, “There are certain realities you have to face coming into the industry. Passion is an awesome place to start, but it’s not going to pay the wages in the middle of the winter if there’s no visibility of your cafe from the street, no sun to speak of because your site faces south, and you forgot to budget for ongoing marketing costs.”

He says, “When it all fits together, it’s hugely rewarding. Nothing beats the buzz of a bustling cafe churning out happy customers. But it can take some hard yards to get there, so it pays to start off on the right foot.”

NOURISH | feature

Craig's

décor and your marketing reflect the unique experience that sets you apart.

TOP TIPS FOR NEW HOSPITALITY OWNERS

DO THE MATHS

LOCATION Location is vitally important to the future success of your cafe or restaurant. The safest bet is to pick a spot with good roadside visibility, high foot traffic, facing north with oodles of outdoor seating. A corner site with all of these features hits the jackpot.

Of course, you could become a destination in your own right, and customers may flock to wherever you operate from, but you’ll need to be pretty unique to make this work. Perhaps you establish yourself amidst a picturesque berry farm, offer an enviable river outlook, an epic children’s playground or have a celebrity chef at the helm of your kitchen. Whatever it is, your uniqueness has to be such that it is seen as worth the drive.

CONCEPT When you have a strong concept woven through the aesthetics of your restaurant, your menu and your marketing, you’ll be memorable. Being memorable means you’ll be more likely to reap the benefits of repeat business and the all-powerful word of mouth.

Try pinpointing what makes you awesome and nail it, over and over again, resisting the temptation to diversify too much and too often.

If your aspiration is to create an immersive cultural experience centred on a particular style of food, do it authentically and let your

Top Tips

FROM OTHER HAMILTON HOSPITALITY OWNERS

Don’t forget the budget in the midst of developing your brand.

Whether or not your business will be viable is a pretty important thing to get right. Will you need a complete fit-out and do you know how much this will cost? Gather some quotes from suppliers to know what you’re in store for. What are your likely operating costs and projected sales? Running out of capital before you even open your doors certainly is a sure-fire way to ramp up the stress levels, so be sure to get your financial ducks lined up before taking the plunge.

MARKETING Nothing beats word of mouth in the hospitality industry and having more people through the door each day is the best way to gain momentum and keep the customer base growing. That said, you’ll need to allocate a certain amount each month to marketing.

Aim for at least three social media platforms, and don’t be afraid to seek professional help to make sure your tone and the imagery is polished and reflects your brand.

Keen to hear more about planning for your dream hospitality business? Let’s catch up! craig@tabletalks.nz tabletalks.nz

Matt Pedley Mr Pickles, Hamilton

Jake Mitchell Dough Bros, Hamilton

1. Sufficient capital

1. Location

2. Staff who reflect your brand

2. A unique selling point (USP)

3. Location

3. Community connections e.g. with local brewers and artists

PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ

WMS_638_NOURISH_A

Launch a career in global business with the Waikato MBM Our Master of Business and Management (MBM) is a one-year degree that will equip you with the skills to become an innovative, forward-thinking manager at any organisation in the world.

It’s designed for graduates in any field who want to gain practical, real-world knowledge in all aspects of managing a business, from strategic planning and leading teams of people through to product innovation, global marketing and financial analysis.

Take your career to the next level and increase your earning potential.

You’ll be taught by highly qualified staff at the University of Waikato’s Management School, which is ranked in the top 1% of business schools globally with Triple Crown Accreditation.

Apply now to start in February, July or November.

For enquiries, phone 0800 WAIKATO or email info@waikato.ac.nz

Where the world is going waikato.ac.nz/go/mbm

NOURISH | feature

WHAT’S THE

WORDS VICKI RAVLICH-HORAN | IMAGE ASHWIN BALASUBRAMANIAM

“A lot of businesses in New Zealand fail within two years,” says Mona Masouminia. “They may have a great product, but they have no idea how to sell it or take their business forward.”

Secret ?

Mona knows first-hand how hard this is and attributes her ability to not only survive in business but also thrive to her one-year Master of Business and Management (MBM) from the University of Waikato.

Formerly an oil and mining engineer from Iran, Mona is now the CEO and co-founder of a uniquely New Zealand luxury skincare range. New Zealand Secret contains three key active ingredients, all harvested sustainably in New Zealand: wakame seaweed, kiwifruit skins and sauvignon blanc grapes.

“I’d always wanted to start my own entrepreneurial business and knew that if I focused on something I was passionate about it would be successful. So I decided to complete my master’s degree in business at Waikato,” she says.

That interest and passion was skincare, something Mona had started taking more and more of a personal interest in. “At twentyseven I started to think more scientifically about my skincare routine. I was curious to learn more about their active ingredients and what effects they have on the skin. What makes a serum ‘pore-refining’, for example, or what makes a night cream ‘skintightening’?”

This curiosity led to Mona sending “I COULD SEE THAT THE MBM products to a lab WAS VERY COMPREHENSIVE AND for testing; she PRACTICAL AND WOULD GIVE ME A was shocked to discover that most SOLID PLATFORM OF KNOWLEDGE ON contained toxic HOW TO START MY OWN BUSINESS. chemicals that IN TERMS OF DEVELOPING A research and the knowledge gained from her Waikato can be harmful STRATEGIC PLAN AND EXECUTING IT, MBM degree gave Mona the confidence to take the leap. and irritating to THAT’S WHERE THE COURSE HELPED your skin, as well “I recommend that you gain as much knowledge about ME A LOT.” as being bad for business and management as you can before you start,” the environment. advises Mona. “Even now, I often refer back to the theory MONA MASOUMINIA That moment was and practical assignments that I did for my MBM and CEO OF NEW ZEALAND SECRET the genesis for still find it really useful. My favourite papers were the developing her ones that covered marketing strategy, accounting, tax and own luxury anticommercial law because that kind of stuff is very important ageing skincare range, New Zealand Secret™, which is currently when you’re running your own business—especially at the sold online and in Thailand and Singapore. beginning because I couldn’t afford to hire someone to do these things for me.”

“I wanted to make products that were truly effective and would give women more confidence in their skin, so they could take a break from wearing foundation all the time,” says Mona. “Being an engineer by training, I did lots of research and found all the active ingredients myself, right here in New Zealand.” This thorough

Read more about the University of Waikato’s Master of Business and Management at www.waikato.ac.nz/go/mbm

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS REAL HEALTH NZ SUMMER WORKOUT SERIES The ladies from Real Health NZ are celebrating summer by delivering some FREE live workouts to ladies around the Waikato region.

Come join Ren and Jen for a fun, casual workout, learn some powerful tips and be inspired to think differently when it comes to your health and fitness.

• MATAMATA - 10 Dec • TE AWAMUTU - 17 Dec • TAIRUA - 31 December • TE AROHA – 22 Jan • CAMBRIDGE - 28 Jan For more information and to register, visit @realhealthnewzealand on Facebook PYO BLUEBERRIES Fun for all the family and a great way to stock the freezer.

Open every day (except Christmas) from 8am to 6pm Ohaupo Orchard, 397 Jary Road, Ohaupo Ngatea Orchard, a short drive south on central road south off SH2. www.blueberry.co.nz KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine.

Saturday January 12, 11am-6pm Early bird tickets $20, otherwise $25 at the gate on the day. www.katikatiavofest.weebly.com MEET THE MAKER Hayes Commons series of dinners getting you up close and personal with artisan producers is back in early February. Follow them on facebook to find out more. facebook.com/hayescommon

LOOKING FOR

inspiration?

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HAMILTON GARDEN ARTS FESTIVAL The Hamilton Gardens Arts Festival is the only outdoor event of its type in New Zealand, bringing together a programme of local, national and international events and performances across all arts genres, in the award-winning Hamilton Gardens.

Wednesday February 20 to Sunday March 3 Tickets via ticketek.co.nz PURPLE WALK FOR ENDOMETRIOSIS This annual fundraiser for Insight Endometriosis is a great excuse to get a team of friends together for a walk around the lake.

March 13, 5.30pm Innes Common, Hamilton Lake www.purplewalk.co.nz THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.

March 31 2019 Hamilton Gardens – Rhododendron Lawn www.thegreatpumpkincarnival.co.nz ONE WONDERFUL DAY A boutique wedding fair full of inspiration, atmosphere and authentic connection with experienced and trusted local wedding suppliers.

Saturday 11 May 2019 The Atrium at Wintec House, Hamilton www.onewonderfulday.co.nz

Our website has over 500 tried and tested recipes + local news and events www.nourishmagazine.co.nz

HIC INSIGHTS TO ACCURATE, CREATE INTUITIVE, PSYCHIC INSIGHTS TO CREATE SITIVE OUTCOMES NEW IN A DIRECTIONS AND POSITIVE OUTCOMES IN A SS YOU LOVE. LIFE AND BUSINESS YOU LOVE.

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Combining creativity with expertise.

Combining creativity with expertise.

Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.

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TAKE US c you this summer

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