Nourish Magazine Summer 2021 Waikato Edition by Nourish Magazine

ISSUE NO. 46 SUMMER 2021

Ah Shucks,

ISSUE NO. 46 SUMMER 2021

IT’S CORN SEASON

WAIKATO, NZ WWW.NOURISHMAGAZINE.CO.NZ

PLUS

raspberries, courgettes, cucumbers, burgers and more

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FRESH LOCAL FLAVOUR WAIKATO, NZ

FOR SALE

ANLABY MANOR 91 NEWELL ROAD, TAMAHERE

Located beyond a walled entrance and electric gates this residence offers a tranquil setting with its formal gardens and mature plantings, a stately home retaining the true character and charm of its era.

Hosting five bedrooms, four living areas, three bathrooms and two car garaging + an independent cottage that offers great versatility for extended family living, guest accommodation or even a rental investment option.

Make your way to the back yard consisting of 8094sqm (more or less) of mature grounds, a saltwater swimming pool and tennis court.

For further information or to arrange your private viewing, contact Angela 021 623 550!

ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT

 021 623 550

 angela.finnigan@bayleys.co.nz

regular 6 7 22 31 34 52 57 67 68 74 75

Vic’s Picks News In Season Make the Dish Harriet’s How To Nutrition Back to Basics Herbal Gardening Events Marketplace

features

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Life’s a Peach St Kilda Store Market Values

Local’s Guide to Raglan BOP Brews Essential Ingredients Loving the Luxury of Lexus Homecooked Saffron Swirls and Cardamom Dust

recipes EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, David Wrigley, Harriet Boucher, Rachel Hart, Fiona Hugues COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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POPPYPEACH Chicken Salad Courgettes Raspberries Scope's Raw Chocolate Orange Tart Fired Up Battle of the Basque Burgers Cool as a Cucumber Sizzling Summer with Wayne Ah Shucks, It’s Corn Season From Scratch Onion Dip Blistered Capsicums with Garlic and Capers Persian Love Cake

COMING SOON TO THE COASTAL BAY OF PLENTY

SWEET SALTY TAKE YOUR PLACE AT THE TASTIEST SHOW IN TOWN HUNGRY FOR MORE?

flavoursofplentyfestival.com

7 - 10 APRIL 2022

NOURISH

ISSUE 46

Here’s to Summer I am sure I am not alone in feeling this summer has been a long time in coming. As I get older, I am aware of not wishing the time away, but I’m making an exception for 2020. Oops … that was last summer’s introduction! Sadly, though, I feel I could easily copy and paste that piece here. I won’t though, mainly because we pride ourselves on creating original content for you to enjoy, plus I think it’s important to remain positive. It’s true we’ve been through a turbulent two years, and while this has seen many lows and some hard times, I am determined that good will come of this period. We will look back on this time and appreciate the time it gave us with our families, how it showed us to appreciate spending quality time with our loved ones. I know for sure I will be relishing every opportunity I’m presented with to socialise this summer. If that is you too, you’ll love Fiona Hugues’ recipe for grilled salmon on page 32 and Harriet Boucher’s take on burgers on page 38. Harriet’s also been busy with her second instalment of her How To feature with Basque cheesecakes on page 34. On page 57 Brad King from The Falls Retreat shares his secrets to making the best pizza, and if you can’t be bothered with that, a visit to Falls Retreat to have Brad and the team make said pizza for you is a good substitute! Raglan is a must visit during the summer months, so on page 24 we get the insider guide to our favourite beachside town from Justin Thomson and Amanda Graham. Or if you are heading over the hill this season check out page 42 for our guide to BOP breweries.

Otaika Valley Free Range Eggs

And on page 60 we ask some of the Nourish family to tell us their essential summer ingredient, add to this recipes on all your favourite summer produce from raspberries to sweetcorn, cucumbers to courgettes, and I am sure there will be something in this issue to keep you smiling.

We go through a lot of eggs in the Nourish test kitchen, which makes us experts on a good egg. And while freshness, size and taste are all considerations so too is how that egg is produced, which is why Otaika Valley Free Range Eggs are our favourite.

Happy new year.

Owned by the Sandle family who represent three generations of farmers who understand what ethical farming means to our land, our animals and our health.

Vicki Ravlich-Horan Editor

With farms in Otaika Valley near Whangarei and Kaharoa near Rotorua, Otaika Valley hens are free to roam on their beautiful, fertile land, resting at night in spacious safe barns. But the family’s commitment to sustainability goes further than the care of their land and welfare of their hens with their entire packaging process being carbon neutral. We love Otaika Valley Free Range for all these reasons plus they are easy to pick up at leading supermarkets and fruit and vegetable stores in various egg and carton sizes. So when reaching for eggs to make that Christmas pav or your famous mayonnaise, don’t be confused by the cage free, barn laid labels, reach for Otaika Valley Free Range Eggs every time, like we do!

OTAIKA VALLEY FREE RANGE EGGS Find a stockist near you and great recipes online at www.otaikavalleyeggs.co.nz @otaikavalley

nourishmagazine

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Vic's Picks

TASTE OF SUMMER

As well as unveiling a fresh new summery look across its entire range of certified organic, Tauranga-bred kombucha, Good Buzz is adding to its collection a new "Natural" option, which delivers the taste profile of pure kombucha. Available nationwide in New World, Pak'n'Save, Four Square stores, cafes and restaurants and www.goodbuzz.nz

PIZZA STONE

On page 57 Brad from Falls Retreat lets us in on his secrets to making the perfect pizza. Luckily for Brad he has a woodfired oven to bake his. While this remains a dream of mine, the well-used pizza stone, like these from The Scullery, does a pretty good job! You can use them on a hooded BBQ for a DIY pizza oven. I also use it when baking pies to avoid the dreaded soggy bottom. www.thescullery.co.nz

TO THE SEA I am so excited to get my hands on this novel by Nikki Crutchley, Ngaio Marsh Award shortlisted author and Nourish team member. This is Nikki’s fourth novel and like her others, To The Sea promises to keep you guessing and reading late into the night.

ERNEST Ernest, a long awaited addition to the Hamilton bar scene, opens this summer on Alexander Street. You may recognise owner Craig Loveday from behind the bar at Alpino Cambridge. In the kitchen is chef Haedyn Wollaston, who is doing small plates such as freshly shucked oysters with cucumber granita; scotch egg with tomato kasundi; cauliflower steaks with goat cheese and gremolata and larger plates like gnocchi, pork belly and beef cheek. These will perfectly pair with the curated cocktail and drinks list served. Craig says Ernest is “a late night lounge created by us for you. Where you go for one drink and end up staying all night. Settle in and let the music and atmosphere envelop you. Our team will take care of the rest".

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News

URBAN HOMES Urban Homes Pukekura Show Home’s modern comfort set in a rustic country style caught the judges’ eye in the recent Waikato Registered Master Builders House of the Year Awards, winning the GIB Show Home Category. It is now one of the Registered Master Builders Top 100 homes and in the running for the National House of the Year Awards, being held as we go to print. Urban Homes took out five awards—four at the Waikato awards and one for their show home in Whitianga at the Auckland/Northland and Coromandel awards. These add to a list of previous awards including the prestigious Craftsmanship Award in 2019. Daniel Klinkenberg, founder and owner of Urban Homes, is committed to building homes with integrity and believes the success of the company has been staying true to Urban’s values. “We have been fortunate to experience significant growth over the past seventeen years and know this couldn’t have been achieved without our clients entrusting us to build their homes. These awards are theirs as much as they are ours,” he says. Find out more at www.urban.co.nz

TREETOWN KITCHENS Treetown Kitchens’ newly revamped showroom is the perfect place to go and see the endless options to incorporate into your kitchen design. Treetown Kitchens designers Hayley Hohneck, Shannon Meredith and Mary Martin say they’re excited to be able to offer their clients more than a display kitchen. The showroom is a collection of solutions to address common kitchen challenges, such as difficult corners or tight spaces. Pop into Treetown Kitchens to meet the team and be inspired for your new kitchen.

MADELINE NUTRITION Fin Irvine from Diesel Coffee and Made to Order says their new enterprise, Madeline Nutrition, is “fast nutrition for smart people” and a means of getting “good nutrition into the hands of people on the run”. Fin says, “As a rule I’m not a smoothie person, nor do I drink iced teas; however, I have to admit, that a loaded iced tea from Locals Nutrition studio in Masterton was enough to convert me. On my next trip, I introduced one of my cynical construction mates and even he was sold.” Madeline Nutrition Studio, Fin admits, is a chance to diversify the business that has been hit by Covid, plus introduce the health benefits of the loaded teas and shakes, which he believes will appeal to a wide range of people, from gym goers for post recovery, those wanting to lose weight, get a boost to their day or improve concentration. Madeline Nutrition will initially be available from Made To Order Café, where they will be aligning the cabinet selections to complement a range of nutritional salads.

Treetown Kitchen Showroom, open Monday to Friday, 8.30–5pm 57 Albert Street, Cambridge

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LIFE'S A PEACH WORDS AMBER BREMNER | IMAGES TASHA MEYS

Tamahere local Angie Millar was out for a run one morning when she had the bright idea to open a salad and smoothie bar to serve the local community. POPPYPEACH opened in Tamahere Village in May 2021, a colourful oasis serving a range of healthy but delicious food. Gourmet toast, buckwheat crêpes, breakfast bowls and cabinet salads are on offer alongside fresh baking, raw treats, luscious smoothies and Rocket coffee. The menu caters for all eaters, with plenty of dairy free, gluten free, refined sugar free and vegan options. The common thread is the menu’s focus on nutritionally dense food made with fresh, wholesome, real ingredients. New to hospitality, Angie found her feet fast. “We were insanely busy in those first few weeks. We worked very long days and I basically didn’t see my family for six weeks. There was a lot to

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learn. Ashleigh Brodie from Weave and Haley Bicknell from Punnet were really generous with their advice and I’m eternally grateful for their support.” That support has been given back to our local suppliers too. Angie says it was really important to find suppliers who shared her values, which led her to Rocket Coffee and Raglan Food Co for coffee beans and coconut yoghurt. “We love that they operate ethically and have relationships with their farmers. We also get some of our fruit and veg from local grower Tomtit Farms.” Angie doesn’t do things by halves. A mother of four, managing director of a nursing agency, and mastermind of the Divine Eats cookbook which raised over $500k for Tamahere Model Country School, she was able to draw on her skills to pull together a talented team that has the kitchen and front of house humming. It’s this kind of do-it-all way of thinking that has contributed to both the success of the eatery and the shape of its menu. “Busy people need to take care of their wellbeing and fuel themselves

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with nutritious food. I was always on the go myself and felt our community really needed somewhere they could pick up a quick, healthy meal.” The community agreed and POPPYPEACH has become a place that brings people together. Angie says the location is ideal. People come to visit the walkways, bike the cycle trail or have fun at the playground, then pop in for a quick bite. “Lots of people come in for their morning coffee or smoothie bowl, then take away a salad or one of our legendary cinnamon scrolls for later.” And about those cinnamon scrolls. “I love to cook for people and want them to have the best experience. We figured out pretty early on that people want and need balance. So we have our healthier options, and then we have things like our brown butter cinnamon scrolls and salted caramel whoopie pies that both sell out each time we mention them on Instagram.” Karla Beard, formerly of Two Birds and Raglan’s Wyld Eatery, has recently taken on the position of head chef and is looking forward to putting her own spin on the menu. Crowd favourites like the OG Avo Toast will of course remain, along with more savoury cabinet food and lunch specials a few times a week.

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“We’ve got a really cool team,” says Angie. “Everyone is positive and works together to make POPPYPEACH the best it can be. We love being part of the Tamahere community and seeing our regulars come in every day for their favourites. Despite COVID-19 restrictions, we have had some booming weekends.” Mask wearing has led to a few laughs. There have been a few small flat whites made when in fact the customer wanted a tall flat white. But on the whole everyone has taken it in their stride, and the team quickly adapted to contactless orders and pickups. “I’m so proud of what we’ve achieved,” says Angie. “I love a good project. I love to entertain, and I’m a creative person. Opening POPPYPEACH has given me so much joy, and now we’re focused on the future. I’m full of optimism.” POPPYPEACH is open seven days a week, from 7am on weekdays, 8am on Saturdays and 9am on Sundays. POPPYPEACH Shop 4, 65 Devine Road, Tamahere Village, Hamilton www.poppypeach.nz

Nourish your skin with our Natural Botanical Skincare

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POPPYPEACH'S VIETNAMESE CHICKEN NOODLE SALAD IMAGE ASHLEE DECAIRES This is a quick and nutritious salad that is fresh, super tasty and everyone loves. SERVES 4

4 organic skinless and boneless chicken breasts 2 thumbs of ginger, peeled and thinly sliced 1 red capsicum, deseeded and thinly sliced ½ cucumber 6 spring onions, halved and shredded handful of fresh bean sprouts handful of coriander (including stems) roughly chopped handful of mint, roughly chopped 150g rice stick noodles DRESSING

4 tbsp soft brown sugar 8 tbsp red wine vinegar 4 tbsp fresh lime juice 8 tbsp Thai fish sauce 1 tsp cornflour 1 medium fresh red chilli, finely chopped 2 garlic cloves, finely chopped GARNISH

60g peanuts, roasted and coarsely chopped coriander leaves lime wedges Bring to the boil one litre of water and the ginger in a sauté pan. Once boiling, add the chicken breasts and simmer for 5 minutes. Turn the heat off, and leave the chicken to cool in the liquid. Once cooked use two forks to coarsely shred the chicken.

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Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2–3 minutes or until tender. Drain. Rinse well under cold water and drain. Snip the noodles a little with scissors so they aren’t too long. For the salad, peel the cucumber, then cut it in half lengthways and scoop out all of the seeds with a teaspoon. Then cut the flesh into 5cm long matchsticks. Add them to a large bowl with the capsicum, spring onions, bean sprouts, mint and coriander and toss together. For the dressing put the sugar, vinegar, lime juice and Thai fish sauce in a small pan and bring to the boil. Mix the cornflour with a teaspoon of water in a small bowl, and then stir this into the pan and simmer gently for 1 minute. Remove from the heat and let cool, then stir in the red chilli and garlic. Add the shredded chicken to the salad ingredients, along with the noodles. When you are ready to serve add half of the dressing and toss lightly. Then place the salad gently into your serving dish, piled nice and high in the middle. Garnish with the peanuts and coriander leaves, then drizzle more dressing. Serve lime wedges on the side.

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F E AT U R E

St Kilda Store WORDS DAVID WRIGLEY | IMAGES ASHLEE DECAIRES

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It’s a warm, sunny day in the new East Cambridge suburb of St Kilda. The streets and parks are buzzing with families on bikes and scooters, couples walking dogs, and pensioners out for their morning constitutionals.

are.”

At the St Kilda Store, sisters Johanna and Eleanor are hard at work and visibly enjoying themselves. The morning sun has brought out the community en masse, and throngs of grateful locals line up to purchase artisanal streaky bacon, locally made scented candles, loaves of fresh sourdough, organic milk, wood-fired pizza kits and, most of all, ice cream.

In addition to their love of food, there is also a strong community focus to the St Kilda Store.

The ice cream in question is from the Kōwhai Creamery in Matamata. Johanna is kept busy behind their newly installed ice cream bar dispensing tubs and cones to adults and children alike. There is a great selection of flavours including orange chocolate chip, chocolate cake, and vanilla bean. Made with whole jersey milk, the texture is lusciously creamy and the flavours noteperfect. Eleanor is busy taking orders, collecting items and taking payments. She exudes friendliness as she greets locals by name, helps kids with their handwritten lists on tiny scraps of paper, and even gift-wraps a scented candle made by one of the local St Kilda residents. What inspired a couple of English sisters to start a gourmet general store in Cambridge? “I thought I’d retired,” Johanna says wryly, having explained how she had sold her franchise tuition company. “Two weeks later Eleanor invited me for a coffee in town, told me she’d always wanted to own a shop, and invited me to join her. And here we PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ

Both sisters are passionate about high quality, local produce and they work hard to source the most exciting products from around the country. “We spend a lot of time at farmers markets,” Johanna says with a smile.

Eleanor and Johanna both lived in Puhoi, just north of Auckland, and were inspired by the general store that serves that small community. Despite St Kilda being a newly built suburb, there is an old-fashioned feel to the place with kids coming in groups from the largely traffic-free streets and retirees popping in for a chat with Johanna. They go out of their way to be helpful and accessible to the community. “We have locals ringing us up at lunch time asking us to get a lasagne out of the freezer so it’ll be ready to cook when they pick it up in the evening.” The store has quickly become part of the daily lives of the St Kilda locals. Johanna shows me round the shop. She points out products they got in for particular customers and shows off their range of frozen ready meals and meats from local farms. (“We found our customers want no prep and no washing up.”) There are delicious local biscuits, local jams and honeys; olive oil from the Hawke’s Bay; a selection of beautiful ceramics from a maker in nearby Maungatautari; a small range of excellent local cheeses; salad dressings from Auckland and hot sauce from the Coromandel. There is even a range of dog perfumes which, Johanna assures me, sell extremely well.

Gourmet French & European food & wine for all your summer entertaining!

51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz “We can walk around the shop and say, ‘Oh, that’s from Katherine, she lives on Kaipaki Road. This is from a beautiful citrus orchard in the Coromandel.’ We can talk about the people we’ve met.” St Kilda store connects these wonderful, diverse producers with the local community. To complement the artisan, small-batch, gourmet selection there is also a cupboard of staples like tinned baked beans, tomato sauce and sugar. Johanna opens a drawer to reveal a small collection of batteries and rolls of Sellotape. The sisters are eager to respond to what the community wants and make sure their everyday needs are met. “We have a shopping list. If someone comes in and asks for something we don’t have, it goes on the list.” The owners of the St Kilda Store do a wonderful job of balancing their passion for gourmet, artisanal, local products with the more day-to-day needs of a small community. Eleanor and Johanna also seem to be having a great time doing it.

BESPOKE EVENTS AT YOUR LOCAL

St Kilda Store 9A Kaniera Terrace, Cambridge

David Wrigley David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.

CREATING INTIMATE, BESPOKE EVENTS SINCE 2016 027 537 1853 | events@hayescommon.co.nz

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MARKET VALUES

SUSTAINABILITY AT THE WAIKATO FARMERS MARKETS WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

On Sunday mornings, I throw my sturdy jute shopping bag into the car and join the crowds at Hamilton Farmers Market.

packaging is offered by stallholders, although this is productdependent. Ready-to-eat food is served on bamboo or compostable plates, and the market sells jute bags and produce bags for those needing to refresh their collection.

My bag is close to seven or eight years old, printed with a Waikato Food Inc logo and the message, Buy Local Eat Local. Which makes it the perfect market bag. Pretty much everything goes in loose. Why would you need plastic bags?

Kathryn, who has the Quarter Acre Kitchen stall (homemade jams and chutney), takes glass jars—not lids—for recycling, as does Marea Verry at the GoodBugs stall. Marea, who uses spray-free or organic vegetables for her fermented products, is also happy to take food kit packaging (My Food Bag, Hello Fresh, etc) from customers. She recycles the ice packs and protective materials for wrapping GoodBugs’ internet orders.

Broccoli heads nestle gently into apples, pak choi, baby carrots, avocados, cheese, recyclable punnets of strawberries, and a paper bag with potatoes. At the Raglan Fish truck, my tarakihi is doublewrapped in paper. It finds a possie in the bag, too. Sustainable practices at Waikato Farmers Markets—held on Saturdays in Cambridge, Sundays in Hamilton—are followed by customers and stallholders wherever possible. By their very nature, the markets reduce food travel miles, they reinforce messaging on managing waste, and participants bring a duty of care to the growing and processing of food. Market customers do their bit by shopping local and arming themselves with reusable bags, containers for more delicate vegetables, and keep-cups for coffee. Some have their glass milk bottles to hand and head to the Jersey Girls stall for rich, creamy organic A2 milk. Jersey Girls milk is from the Vosper family’s organic Cleavedale Farm at Matamata, which is committed to low impact farming methods. The milk is sold in fully recyclable PET and glass bottles (available as in-store refills or at the farmers markets). Market administrator Kathryn Hunter says that little or no

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One of my first stall stops is always to Mike Alexander at Rotoo-rangi Free Range Eggs. His eggs are excellent, and I usually have empty cartons to drop off. Mike’s the man with the Scottish accent and distinctive tweed hat, and he welcomes egg cartons for recycling. He refills them, adds his Roto-o-rangi sticker and best before date. He says, “I’m hoping it’ll save a tree or two.” Over at The Organic Food Shop (TOFS) stall, they’re walking the talk on sustainability and organics. TOFS’ beef and lamb comes from Pikiroa Organic Farm, a BioGro-certified organic property 40 minutes south of Hamilton that has been owned by the same family for four generations. Pikiroa Farm is in partnership with TOFS managing director Tori Forshaw, and their shared vision is to supply high quality organic food to customers. TOFS’ mothership in Frankton incorporates a butchery and bakery. Everything’s done from scratch: the meat is butchered on-site, and the signature organic sourdough, rewana bread, and gourmet pies are made in the adjoining bakery. The only “imported” meat is

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Bostock Brothers organic chicken, from Tori’s home province of Hawke’s Bay. TOFS embraces old-school principles of nose-to-tail eating: beef off-cuts are minced and dried for Paddy Wack doggie treats; bones not used for broth are cut and dried for dogs; and lamb bones have a popular following for nourishing lamb broth. “We use everything,” says Tori. “We hate waste.” On Sundays, she’s usually on duty at TOFS stall at Hamilton Farmers Market. She loves the connection: “We can name nearly all our customers,” she says. “It is a great little community at the market, and it’s good to see it growing.” Sweetree Honey stallholders Martin and Stephanie Lynch also make a strong commitment to sustainability through a number of practices such as using glass jars for their honey, wooden frames for the hives (as opposed to plastic), and keeping transport to a minimum. Sweetree’s hives stay on their apiary site all year and its awardwinning small-batch raw honey is unique to its nearby floral sources, offering the “taste of a location”. The locations include Horsham Downs, near Martin and Stephanie’s home; Four Brothers Reserve, between Hamilton and Raglan; the Hakarimata Range, near Huntly; and Ohinewai, in north Waikato, where Martin’s grandfather began the Lynch beekeeping tradition. There are also hives at Hamilton Zoo, Hamilton Gardens, Taitua

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Arboretum, and Claudelands Event Centre. In the height of summer, Sweetree adds 1.5 milliion bees to the city, each with a 5km flight range and plenty of pollination potential. “We like to keep our operation local,” says Stephanie. “It is a lot better for the environment for us to stay local. Our key consideration has always been to reduce and minimise our impact on the environment.” She says they’re happy to take glass jars from customers at the market to recycle; the jars are used in a jam-making project she works on with friends. Sustainability is similarly important for Raglan-based Hunt and Gather Bee Company, another of the market’s award-winning honey stallholders. Owners Rory and Hannah O’Brien are nonmigratory beekeepers, with their hives mostly staying in one place to ensure year-round bush pollination rather than a seasonal hit. They use glass jars and paper labels and all their hive-ware is wooden, entirely biodegradable at the end of its life. As well, the O’Briens plant trees to offset their carbon emissions, and they give trees to their host farmers. Hannah says they’ve so far distributed 3,000 trees between host farmers and plantings on their own property at Te Mata. The business is also working towards becoming carbon neutral. “That’s a big goal.” Everyone at the market is trying to walk a bit more lightly on the planet. “All these things add up,” says Kathryn Hunter. “If everyone does something, it all helps.”

Every weekend 8 am- midday S AT U R D AY Cambridge Farmers' Market Victoria Square

S U N DAY Hamilton Farmers' Market

The Barn, Claudelands Events Centre

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The incredibly versatile courgette often gets a bad rap as being a bit tasteless, but if you take a closer look, they are pretty wonderful. Eaten raw (my personal favourite), cooked until just bite-tender or slow-cooked in olive oil and finished with a few good squeezes of lemon juice and a handful of basil leaves are all cooking techniques that can bring the courgette life and give you enjoyment.

RECIPES

COURGETTE AND FISH Curry Both lemon and salt add a depth of flavour to this very simple recipe. You can omit the fish and serve the courgette curry alongside a stirfried chicken dish and rice.

to sizzle, put in the fish fillets and cook for 2–3 minutes on each side, or until they are just barely cooked. This will depend on the thickness of the fillets. Transfer to a large plate.

SERVES 4

Meanwhile, put the oil and shallots in a heavybased saucepan over a low heat. Cook until they begin to soften then add the spices and cook for a further 30 seconds.

2 tbsp butter 400g firm white fish fillets, boneless 1 tbsp olive oil

Add the courgettes, toss in the spices then pour in the coconut milk. Cook gently until the courgettes still have some bite, just a few minutes. Taste and season with salt. If the sauce is a little too thick, add extra coconut milk or a little water.

2 shallots, finely sliced ½ tsp ground turmeric ½ tsp ground cumin pinch of dried chilli flakes 4 small courgettes, thinly sliced

Roughly break up the fish fillets and add to the courgettes and very gently mix through. Cook for a further minute to allow the fish to mingle with the light curry flavours.

200ml coconut milk salt 1 juicy lemon, cut into wedges Heat a large frying pan over a medium heat and add the butter. As the butter begins

Put in a shallow serving bowl and serve with flatbread, warmed or charred. Give everyone a lemon wedge to squeeze over their plate of curry.

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COURGETTE AND

Noodle Salad

Turn this into a more substantial salad by adding pieces of roast chicken or thin slices of barbecued beef steaks. Squeezing lime or lemon over the final dish is a must to heighten the fresh flavours. It’s a good idea to make the dressing the day before. Taste the dressing before using, and if too tart for you, add salt to soften taste. SERVES 4

200g noodles, such as green tea or soba noodles 2 tbsp olive oil 2 medium-sized courgettes, trimmed 4 spring onions, trimmed and finely sliced ½ medium-sized telegraph cucumber, cut into small pieces 2.5cm piece fresh ginger, peeled and finely grated 1 tbsp white sesame seeds, toasted 1 tsp sesame oil 1 lime or lemon, cut into wedges CITRUS-SOY DRESSING

4 tbsp fresh lime juice (or use 2 tbsp lime juice and 2 tbsp lemon juice) 3 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp mirin 1 tbsp soft brown sugar pinch of dried chilli flakes To make the dressing, whisk all the ingredients together and set aside for at least one hour to allow the flavours to mingle. Cook the noodles in plenty of boiling water for 4–6 minutes, depending on how soft you like them or according to the packet instructions. Drain and refresh under cold water. Drain well again then put into a large bowl. Drizzle with olive oil and toss to prevent them sticking together.

OTHER IDEAS USING COURGETTES: Courgette and fresh corn salad with lemon juice, grated Parmesan and a chermoula dressing. Courgette ribbons with croutons, grated Parmesan, plenty of flat-leaf parsley leaves, a little flaky salt and a good lemon and Dijon mustard vinaigrette. Green panzanella, using white sourdough bread, courgette ribbons, cucumber, spring onions, sugar snap peas and fresh mint or basil leaves with a lemon dressing.

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Coarsely grate the courgettes or use a vegetable peeler to peel strips (ribbons) from each courgette. Add to the noodles along with the spring onions and cucumber. Whisk the ginger, sesame seeds and sesame oil into the dressing. Pour over the noodles and vegetables. Gently toss to combine, then put into a serving bowl. Pass around lime or lemon wedges for squeezing over salad.

Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz

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Raspberries RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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A few years ago, a friend gave me some raspberry canes. Each year these canes multiply, popping up all through the garden. Much like mint in my garden, which grows rampant, I embrace this because unlike my strawberries that the birds and slugs get before I do, there are more than enough raspberries for all to enjoy. I get so many raspberries, most are frozen, giving me a steady supply all year round.

RASPBERRY FRANGIPANE TART I’m a sucker for frangipane! Wave an almond croissant in my direction and I will crumble. While frangipane goes beautifully with a buttery croissant, the addition of tart raspberries is a perfect complement. Other fruit like plums, apricots and blackberries will also work. You will have more pastry than you need, but it can be frozen for next time. PASTRY

125g butter, soft ½ cup sugar 1 Otaika Valley Freerange egg 1 tsp vanilla paste (optional) 1¾ cups flour RASPBERRY COULIS

1 cup raspberries (fresh or frozen) ¼ cup sugar ½ tsp cornflour 1 tbsp lemon juice FRANGIPANE

100g butter, softened /3 cup caster sugar

Chill the pastry for at least an hour before rolling out. Preheat the oven to 180°C. On a well-floured bench, roll the pastry to approx. 1mm thickness and line a 26cm tart tin. Cover with paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, and cook for a further 5 minutes. Allow to cool slightly then spread the coulis over the pastry base which you can make while the pastry is cooking by placing the raspberries and sugar in a small pot and simmering for 5 minutes. Take off the heat and pass through a sieve to remove the seeds. Dissolve the cornflour in the lemon juice and add this to the raspberry coulis. Heat gently and stir well until the mix thickens, then take off the heat and cool. To make the filling, beat the butter and sugar together with an electric beater until pale. Beat in the eggs then the ground almonds until well combined. Spread the almond mix over the pastry case. Dot the top with raspberries, then sprinkle over the flaked almonds.

1 cup ground almonds

Reduce the oven to 160°C and bake the tart for 35–40 minutes, until golden brown (cover with foil if it browns too quickly).

250g (around 2 cups) fresh raspberries

Serve warm or cool with a big dollop of cream.

2 size 7 Otaika Valley Freerange eggs

½ cup flaked almonds

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To make the pastry, place the soft butter in a food processor with the sugar and process until pale and creamy. Add the egg and vanilla and process until well combined. Finally add the flour and process until it comes together in a ball.

RASPBERRIES AND ROSEWATER PANNA COTTA This delicate, just set panna cotta is the perfect dessert on a hot summer’s evening. Make them the day before and set them in some fancy glasses for a fuss free but impressive dessert. The rosewater adds an exotic touch, but be warned, go overboard and your dessert goes from intriguing to disgusting!

BERRY JELLY

250g raspberries (around 2–2½ cups) 1–2 tbsp lemon juice ¼ cup sugar 1 tsp gelatine 2 tbsp hot water PANNA COTTA

300mls cream ¼ cup honey 2-3 tsp rosewater (available from Vetro or La Cave) 1 tsp vanilla extract 2 tsp gelatine ¼ cup hot water

Place the raspberries, lemon juice and sugar in a small pot and bring to a simmer. Cook for 5 minutes then take off the heat and pass through a sieve to remove all the raspberry seeds. You should get about 1 cup of coulis. Dissolve the 1 tsp of gelatine in 2 tbsp of hot water then mix in with the coulis. Heat gently, mixing well, then pour into 4–6 glasses and set in the fridge. To get the angled effect, place a milk bottle cap or something similar under each glass as the raspberry jelly sets. Once the jelly has set (approx. 2–3 hours), make the panna cotta, gently heating the cream with the honey in a small pot. Meanwhile, dissolve the gelatine in the hot water, stirring well to remove all the lumps. When the honey has dissolved in the cream, take off the heat and stir in the gelatine followed by the rosewater, vanilla and yoghurt. Whisk to combine, then pour into the glasses over the set jelly. Allow to set in the fridge for at least 6 hours. Just before serving, garnish with either a few fresh raspberries or some rose petals. Note – For a simpler version, you can remove the gelatine from the raspberry mixture and simply use this as a topping for the panna cotta.

1 cup Greek yoghurt

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In Season

Gus Tissink from Bidfresh Hamilton gives us his picks for summer produce, plus a few ideas on how to enjoy them.

Bidfresh 2 the Waikato! PROUD SUPPORTERS OF

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Summer for me is about simple meals, BBQs with friends and family and enjoying the best seasonal produce. Here are a few of my favourites, which I would also add sweet baby Jersey Bennes and juicy sweet corn to. The afternoons are often hot, so I find we eat later in the evening or lighter meals take the place of heavier cooked meals. Tomatoes are popular in our house year round but summer sees some of the more interesting coloured, vine ripened heritage varieties come through. They also carry cool names like Little Black Dress, Tangerine Dream, Ivory Icon, Indigo Blush, and Hey, Romeo! In my line of work I’m fortunate enough to have access to them readily but they do pop up at farmers markets and specialty grocery stores too. Beekist produce a product called “Chef’s Selection” which is a good substitute. Most of the major supermarkets carry it if you can’t get your hands on the heritage varieties. Mostly we enjoy them raw, and favourites include Greek or Mediterranean salad, fattoush and fried haloumi, or if I’m feeling a bit fancy a caprese salad with heritage tomatoes, Clevedon buffalo cherry mozarella, basil, caper berries, a good quality EVOO and some sort of vinegar with plenty of salt. Courgette, kamoriki, zucchini, baby marrow, summer squash, whatever you call them, are generally abundant and affordable and feature frequently on our summer table. Originating in Italy they were popular throughout the Mediterranean long before the western world. Typically, we see the green skinned variety but there are a number of variations from yellow skinned, variegated, half yellow, half green (called zephyrs) … Then there’s patty pan or scallopini that look like little flying saucers. They often find their way to the BBQ, sliced lengthwise, seasoned, rubbed with olive oil and grilled over charcoal. Otherwise thinly sliced on the mandolin, with lemon, goat’s cheese (like chèvre), honey and toasted pine nuts. If you grow your own courgettes through the summer, the flowers, both male and female (with the baby fruit attached) are edible. Best harvested in the morning before the sun and bees get to them, that way they stay closed which makes them easier to stuff. Try filling them with ricotta and chopped basil, dip them in a simple light batter and deep fry them … delicious! Last but not least are the King Capsicums, Sweet Points or Bull’s Horn. These are a long, red, sweet capsicum/pepper which have a conical shape tapering to a rounded point. The skin is smooth and

glossy; the flesh is thick and crisp, offering a sweet, fruity flavour with a mild heat that gradually increases as the pepper matures. These are a versatile fruit and can be eaten raw in salads, roasted or stuffed but are sensational grilled. I blacken them on the BBQ whole, throw them in a bowl and cover them with cling film till they are cool enough to handle. The seeds and blackened skin are then easy to remove. I slice them in to strips then marinate them in olive oil, crushed garlic, Italian parsley and season with salt and pepper. Great eaten as is or elevate it with crostini, marinated feta and topped with a white anchovy.

Gus Tissink Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton are where we turn.

Call us for the best in season, local produce CONTACT GUS TISSINK

0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz

LO C A L ’S G U I D E T O

Raglan WORDS DENISE IRVINE

DREAMVIEW CREAMERY

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JUSTIN THOMSON THE SHACK

SOUL FOOD FARM

Justin and Alix Thomson have owned The Shack eatery in Raglan for 10 years. Justin says the time has flown, and they have become fully embedded in the character of the coastal town. Justin is a third-generation chef. He honed his skills in kitchens in Northland, Spain, Auckland and Hamilton, and he also fitted in a Social Science degree at Waikato University. Alix, from a passionate foodie family, trained as a chef at Waikato Polytechnic. Prior to her and Justin buying The Shack, she was front-ofhouse at the legendary Prego in Auckland. They choose Raglan produce wherever they can for their menu at The Shack, and we asked Justin to tell us his local favourites:

RAGLAN GELATO

WHAT SAYS “RAGLAN” ON YOUR MENU? We use Dreamview Creamery’s milk for our coffee. It’s full-fat, old-school and very good. We also love their cream, when we can get it. It is sublime, rich and unctuous, and it goes straight on our porridge. Dreamview’s glass bottles are great, too; we like their sustainable practices. We get as much produce as we can from Soul Food Farm, a market garden on the outskirts of Raglan, and we really like to support the owners, Kylie and Eddie Robinson. Soul Food’s salad mixes are lovely, as are their herbs and microgreens, and other vegetables such as radishes, carrots and broccoli. It’s a great little setting. I’ve been using Raglan Bagels recently. This is a relatively new business run by Steve Dube who is from Montreal. Steve cooks in a shared kitchen at Old School Arts Centre, and he’s put a lot of work into his bagel recipes. They’re chewy and delicious; we serve them at The Shack with pretty traditional toppings such as jam and cream cheese, or a lox bagel (smoked salmon and cream cheese). Steve sells his

RAGLAN BAGELS

bagels at the Tiny Shop, 15 Bow Street, on Wednesdays and Saturdays. We’re lucky to have Raglan Fish at the wharf. They do excellent smoked fish, and I really like their kingfish. I prepare it crudo-style and Alix does a good light yellow coconut curry with it. Raglan Food Co’s coconut yoghurt is a given on our menu. We use it with just about everything. It’s lovely with honey and orange folded through it, and served on our homemade granola. The honey is from Raglan’s Hunt and Gather Bee Company. I’ve recently discovered Raglan Gelato, also working out of the Old School Arts Centre kitchen, and doing traditional Italian treats. (The gelato-makers are Lars and Hanna Allouard. They use local Dreamview milk in their products. They sell out of the Old School on Saturdays, 12pm–5pm, and have a gelato cart coming soon from Italy.) We’ve got so much more to enjoy as well: Raglan Chocolate for chocolate mousse, an excellent grainy bread from Raglan Artisan Bakery, and beef chorizo from Raglan Top Cut Butchery. Everyone is super-creative here. Because business is seasonal we all have to push harder and the community spirit—supporting each other where we can—is hugely important. There are always new ideas coming through. If everyone’s doing well, we all feel okay about it.

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OTHER RECOMMENDATIONS? For other coffee outlets, the guys at Raglan Roast coffee, on Volcom Lane, do a great job, and there’s also Morning Glory Organic Coffee, Out Back at Indi. They’ve got a nice outdoor set-up. I also like the look of SWOP, Shopping Without Packaging, a bulk bin refillery that’s a more recent arrival in town. My kids (Nina and Jack) enjoy La La Land for hot chocolate and cake, Clover Salad Bar is good for vegan and vegetarian dishes, and The Herbal Dispensary is always a favourite with locals and visitors. ON YOUR GIFT/TREAT LIST? We’re spoilt for choice with some wonderfully creative independent operators, including Atamira, Zinnia, Kanuka, Jet Collective, Everyone’s Raglan, Artisan & Merchant, Monster, Rivet, Tony Sly Pottery, and Soul Shoes. CHEF’S NIGHT OFF? Iso Café Bistro has a peaceful outdoor area for drinks, and Orca is another local favourite. We hold our staff functions there. I don’t surf but I like to drive out to Whale Bay to watch the action, and the kids enjoy swimming in the harbour. We love being part of this place. The Shack Cnr Bow St and Wainui Rd, Raglan theshackraglan.com

RAGLAN FOOD CO | IMAGE BY MOLLY MCCABE, HONEY STUDIOS

AMANDA GRAHAM MEET THE MAKERS TOURS

Amanda Graham runs the Meet the Makers Tours to Raglan, a big day out under her expert guidance, themed around the town’s unique food, art and clothing. Amanda says Raglan is her happy place; she’d led a somewhat nomadic life until she visited Whāingaroa (Raglan): “The maunga (Mount Karioi) was calling to me,” she says. “I’d found my peace.” Amanda and husband Dave are currently building a home at Rangitahi, on the outskirts of town. She started The Meet the Makers Tours to share her love of the west coast town and its talented artisans. FAVOURITE STOPS ON THE FOOD TOUR? Workshop Brewing Company on Park Road has a fantastic story to tell. It’s run by the hospitable Matt Williams and Bruno David. They make fabulous craft beers in a vintage workshop building. It’s a highlight of the tour. Raglan Food Co, run by Tesh Randall and Seb Walter, makes

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WITH PAUL PETERSON FROM MORNING GLORY COFFEE - TAKEN AT RIVET GALLERY IMAGE BY MOLLY MCCABE, HONEY STUDIOS

HUNT AND GATHER BEE CO

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ULO'S KITCHEN| IMAGE BY MOLLY MCCABE, HONEY STUDIOS

delicious coconut yoghurt and other products. Tesh hosts a fantastic factory tour and has a great story to tell about a little business that grew and grew. It’s another highlight. Lunch is catered by ULO’S Kitchen, on Wallis Street. ULO’S is run by the Shirai family, who fled Japan, their home country, when a deadly earthquake and tsunami hit their province in 2011. Their food is authentic and beautiful, they add considerably to Raglan’s food scene. We can take two or three people to Raglan Chocolate’s tiny factory, or chocolate-maker Mike Renfree comes to ULO’S after lunch to talk about his lovely “bean to bar” craft chocolates. Or we catch up with him when we visit Paul Petersen’s excellent Morning Glory Organic Coffee roastery, Out Back at Indi, on Bow Street.

WORKSHOP BREWERY| IMAGE BY MOLLY MCCABE, HONEY STUDIOS

RAGLAN CHOCOLATE

Similarly, small groups can visit Mushrooms by the Sea, run by Emily Eldin and Sean Mills, who grow beautiful pink oyster mushrooms. They’ve got another great story to tell. There are so many entrepreneurial people in Raglan. We also visit Dreamview Creamery, Hunt and Gather Bee Co, and Soul Food Farm, for delicious products and fresh inspiration. SOME OTHER GEMS? Elven Blades—a great find—is the artisan business of Peter Hohenberger, originally from Germany, who lives at Moonlight Bay and makes kitchen knives from Damascus steel and brass. They are fitted with handles made from New Zealand-grown wood. They are a thing of beauty. And The Herbal Dispensary is a must. It is a Raglan institution,

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THE HERBAL DISPENSARY

WAHINE MOE - RAGLAN BOAT CHARTERS

nowadays owned by Natalie Jacques, a naturopath and medicinal herbalist. The dispensary’s large selection of handcrafted herbal teas is my personal favourite. It’s always great to get out on the water and explore the stunning harbour. Sometimes we do Raglan Harbour Cruises (under 12 people) with local identity Ian Hardie, who is a raconteur. Visitors love hearing the town’s history and stories told by a long-time local. For bigger tours, we look to the Wahinemoe, with Raglan Boat Charters. You can have fish and chips on board, from Raglan Fish, or a meal made by well-known Raglan chef Colin Chung. The markets are fun, too. I love the talented stallholders at the Raglan Creative Market, held monthly at the Old School Art Centre. Raglan Growers’ Market, with a variety of local produce, is on Stewart Street on Fridays, 4pm–7pm, and I’m excited about the new Rangitahi Village Farmers’ Market, on Saturday mornings. YOUR PERFECT RAGLAN DAY? Saturday: First, yoga at The Space, followed by coffee at Raglan Roast on Volcom Lane, talking to visitors and locals, and a lemon

and sugar crepe made from locally sourced ingredients by Josh Morton, of Holy Crepe! I either go for a walk from Wainamu to Ngarunui Beach and back, or out on the water on my stand-up paddleboard. Soak in a bath with beautiful Raglan Soap and a Raglan candle, then dinner at ULO’S Kitchen, where the Sriracha Salmon Box is my favourite. I have it every time! We also love fish and chips at the wharf. The quintessential Raglan experience. Meet the Makers Tours meetthemakers.nz

Denise Irvine Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.

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SCOPE’S Raw Chocolate Orange Tart RECIPE SCOPE | IMAGES ASHLEE DECAIRES

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This is another gem of a recipe from Dana at Scope in Rotorua, and it ticks all the boxes—vegan, paleo, gluten free and refined sugar free. At Scope they make one large (23cm) tart where you can buy a slice to enjoy, but at home you may want to make them in smaller individual tarts like we did. They even work in mini muffin tins, although the silicon ones make it easier to pop them out. BASE

along the base and sides.

2½ cups raw cashew nuts

Blend all Orange Filling Layer ingredients in a high-powered food processor until smooth.

12 soft Medjool dates, pitted 2 tbsp raw cacao powder  2 tbsp organic maple syrup

Remove two-thirds of this mixture and set aside, leave one-third in the blender.

2 tbsp melted cacao butter

Add chocolate layer filling ingredients into the remaining one-third mixture in the blender and blend until nice and smooth.

ORANGE FILLING LAYER

Spoon the chocolate mixture into the centre of the tart crust then pour the orange mixture in the centre of the chocolate mixture. Have fun with this. Create your own artwork by mixing these to create a fun pattern. You can use a skewer to mix. Tap the tart tin on the bench lightly to smooth the mixture. Note if making smaller tarts you will need to divide the mixtures between all your tarts but you can create the same swirl effect.

1½ cups raw cashews, pre-soaked and strained zest of 1 orange  8 tbsp orange juice (room temp)  6 tbsp organic maple syrup  6 tbsp melted cacao butter (available from Vetro and the Herbal Dispensary) 2 tsp pure orange extract  1 tsp salt  pinch of turmeric powder (1/8 tsp) CHOCOLATE LAYER  1

/3 of the orange filling layer

4 tbsp raw cacao powder  2 tbsp organic maple syrup  4 tbsp orange juice (room temp) 2 tbsp melted cacao butter TOPPING

Place in the freezer for at least 5 hours. Thaw slightly and slice. I would advise to only take out the slices you need and leave the rest in the freezer. If left too long at room temp the tart will melt and have the consistency it had when you blended it.   When serving, sprinkle cacao nibs and freeze-dried mandarins on the edges of the slices.

DANA’S TIPS Make sure all ingredients are at room temp before you start making this tart.  Pre-soak nuts – Cover with boiling water for 20 minutes or leave to soak in warm water for at least 4 hours. When soaking, you can leave overnight in the fridge. Strain and don’t use the liquid. The best way to preserve the nutrition of the nuts is to quick soak them in boiling water.

Freeze-dried mandarins or orange crumbs (available from Vetro)

To store this tart – Treat it as you would an ice cream cake, i.e. keep frozen at all times until ready to eat. You can keep it in the fridge for a couple of hours max.

Process cashews into a fine crumble in a food processor. Add remaining base ingredients and process to combine.

Scope 1296 Tutanekai St Rotorua scoperotorua.co.nz

Sprinkle of cacao nibs

Transfer this base into your tart tin/s. Press in to create a tart crust all

Make the Dish.

Win a Nourish Subscription. Join in our regular challenge this summer by showing us your Raw Chocolate Orange Tarts. Send a picture of your dish to vicki@nourishmagazine.co.nz If we share your handiwork you'll receive a Nourish subscription, delivered to your door, for a year!

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WORDS AND IMAGES FIONA HUGUES

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I write this from day seventy-something of restrictions here in Auckland, where pretty much the thought of the next meal is the thing that keeps us all sane—it’s actually the cocktail beforehand that’s the sanity preserver but what’s not to love about a cheeky drink whilst one is creating great food? There’s four in our bubble so a large plate to share is how we’ve rolled around this lockdown, plus it makes less to clean up which aids in household harmony. This dish is one of my current favourites now that BBQ season is here and level restrictions mean any form of gathering must be held alfresco. There’s much joy to be had outdoors when a tasty lick of grill flame adds such luscious flavour to your dish. I’m smitten with cooked vinaigrettes at the moment too. They’re a magic mix between a sticky glaze and a salad dressing that taste fantastic with salty seared meats, so make sure you have plenty of bread to mop up the sweet and sour juices. If you don’t have a charcoal BBQ, don’t worry, a very hot gas one is fine, and failing that a ribbed cast iron fry pan cranked up to its hottest does just as well.

Grilled Salmon Fillets with New Potatoes & Sticky Lemon Dressing Citrus and seafood is a given, but this sweet and sour version makes it ever so summertime swanky. Don’t be afraid to try this lemony sticky vinaigrette with other types of fish and even chicken, and it’s great with both. For a smashing brunch option try the dill cream on a bagel with some salmon, soft salad leaves or wilted spinach, a drizzle of the vinaigrette and maybe a fried egg.

tender, around 25 minutes. FOR THE VINAIGRETTE: In a small saucepan over medium heat, place the sugar, dill seeds, yellow mustard seeds, salt and pepper and vinegars in a saucepan. Bring to a simmer and stir to dissolve the sugar. Add the sliced lemons and turn down the heat slightly. Continue to cook until it becomes syrupy and slightly reduces and the lemons are softened, around 10–12 minutes. Remove from heat, add a squeeze of lemon juice and check seasoning. Set aside, it will thicken further as it cools. Store in an airtight container in the fridge up to three weeks.

4 salmon fillet pieces, skin on 10–12 Pearla or Jersey Benne potatoes sliced lengthways olive oil salt & pepper ¾ cup crème fraiche 1

/3 cup fresh dill, finely chopped

2 small lemons, sliced and some juice 1 cup caster sugar ½ cup white wine vinegar ¼ cup rice wine vinegar ¼ tsp dill seeds 1 tsp yellow mustard seeds salad & rocket leaves crusty bread to serve FOR THE POTATOES: Preheat your oven to 200°C fan bake. Cut the potatoes in half, place in a bowl, drizzle with a little olive oil and a sprinkle of salt and toss to coat. Lay out on a lined baking tray and bake until golden and

METHOD: Stir the chopped dill through the crème fraiche, season and add a little squeeze of lemon. Stir to combine, taste and set aside in the fridge. Pat the salmon fillets dry with a paper towel and season. Heat your grill and cook them skin side down until the skin is crispy and you can see the salmon is cooking up the side of the fillet. (The flesh will look lighter when it’s cooked.) Flip and continue to cook for a further 2–5 minutes depending on how you like your salmon. (I like mine a little rare on the inside.) Set aside to rest. Smear the dill cream on your serving plate. Nestle the potatoes in it and lay down the cooked salmon fillets. Sprinkle over salad leaves and rocket then drizzle the salmon with some of the sticky vinaigrette. Season with salt and pepper. Serve with sliced crusty bread to mop up the juices.

Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.

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HARRIET’S HOW TO –

BATTLE OF THE BASQUE WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

Dave Beran

Molly Baz

Mat Lindsay PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

Nigella Lawson

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For round 2 of Harriet’s How To, I have dived into the world of the Basque ‘burnt’ cheesecake. Basque cheesecake is a crust-less, Spanish cheesecake that has a rich, creamy centre and a caramelised top, often giving off a burnt look. It is traditionally served at room temperature, often accompanied with a glass of sherry. Having never actually tried a Basque before making my own, I searched far and wide for an eatery to do some taste testing at. Hamilton was lacking, but my favourite Christchurch Restaurant, 5th Street, didn’t disappoint. Their dreamy slab, flavoured with vanilla and lemon, was served with apple compote and Anzac crumb. It set the standard through the roof. MOLLY BAZ: I started my cheesecake marathon on a cold spring morning and had forgotten to bring my ingredients to room temp. After a little creativity in warming them up, I got under way with Molly’s Basque. Being the first cheesecake to weigh up, I was shocked at how much dairy is in these recipes. With 910g of cream cheese and 2 cups of cream, you know it’s going to be rich. For the batter, you beat the cream cheese and sugar until smooth, then add 6 eggs, one at a time. You then slowly pour in the cream, vanilla, salt and finally, mix in the flour. The mix was thin and voluminous. I had lined the wrong size tin, so I had to quickly change it before it overflowed. Rookie mistake. After about 50 minutes in a 200-degree oven, I pulled out my first beautifully charred Basque. The vanilla was the hero of this one, and it was unanimous that it was more flavoursome compared to Nigella’s; however, the texture was slightly grainy and as a first encounter with the Basque, I would be lying if I said I wasn’t slightly disappointed. NIGELLA LAWSON: I made Nigella’s Basque right after Molly’s, to put two of my cooking idols against each other. I was drawn to her recipe as it had a liquorice sauce, and I am a liquorice lover, but boss lady Vicki vetoed that idea straight away. Disappointing to say the least. The method to this cheesecake is very similar to Molly’s; however, the ingredients differ slightly. She uses cornflour, making it gluten free, and sour cream instead of pouring cream. The mixture was luscious and thick. For a cheesecake that is known for its charred top, this was cooked at the surprisingly low temperature of 180°C, fan bake. As expected, it took a lot longer to get colour on it than Molly’s and even then, it never reached a golden colour. When it came to the test taste, this Basque was lacking in flavour. Vicki said, “You can’t get away from the eggy taste”, and if you read my spring edition article, you know how I feel about eggs. All of my taste testers agreed that the texture of Nigella’s was smoother than Molly’s, but it did have an eggy feel and slightly cornflour taste. MAT LINDSAY: In week two of my cheesecake testing, I put the boys, Matt and Dave, up against each other. Mat Lindsay is the chef at Ester in Sydney, where everything is touched by a wood fired oven, including his Basque cheesecake. Mat changes his method up by beating the cream cheese solo, then adding pouring cream, then the sugar and salt. Once that is all combined, he adds both cornflour and flour, eggs and egg yolks. He is the only one who

HOW TO

sieves the mixture into the tin, which removed little lumps of cream cheese and a few clumps of egg. This Basque has two cooking temps. The first, at 240°C, almost cremates it. I nearly set the smoke alarm off (sorry Vic). Once charred, it gets turned down to 150°C to finish cooking. Matt’s cheesecake had a beautifully caramelised char on top but was slightly grainy due to the combination of flours. It’s even colouring on top was exactly what I expected a Basque to look like. I would love to try his wood fired version! DAVE BERAN: I hadn’t heard of Dave Beran before finding his recipe, deep into my rabbit hole of research. I was drawn to his Basque as it was well researched and had crème fraiche in it, which is my current weakness. The first three recipes use a stand mixer but this uses a food processor, so it doesn’t over mix and there isn’t air whipped into it. It’s also the only recipe to use just egg yolks and no cornflour or flour at all. With just over 1kg of cream cheese in it, don’t start thinking it’s any less rich though. The oven was set at 230°C for this one, but its cook time is less than Mat’s, which left it with a lighter colouring. Dave is the only one who breaks away from tradition and refrigerates the cheesecake overnight, before serving. This was everyone’s favourite by a mile. Waikato Chef Andrew Clarke and member of our tasting panel was “all over Dave’s like a rash” according to his wife Julia. It was velvety, rich and deep in flavour despite having the least ingredients of them all. As much as I would have loved for Molly or Nigella to have wowed me with their recipe, it was Dave Beran who came out on top. Mat’s seemed to epitomise the char that is characteristic of the Basque, but Dave’s was silky smooth, rich and flavoursome. To create the ultimate Basque, I would pull the vanilla from Molly’s cheesecake into Dave’s version. To say I have consumed my yearly quota of cream cheese in just two weeks is an understatement, but these Basque cheesecakes are worth it!

Harriet Boucher Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.

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NOURISH

RECIPES

DAVE BERAN’S BASQUE CHEESECAKE (with a touch of Molly Baz), PX Reduction and Fresh Blackberries 1kg Philadelphia cream cheese 1 1/3 cups sugar 9 Size 7 Otaika Valley Free Range egg yolks ½ tsp flaky salt

to pull away from the sides of the tin, but the centre is still quite jiggly. Check it after 25 minutes, but this will take about 30–35 minutes depending on your oven. If you shake the pan back and forth, the top should roll like a gentle wave. Cool in the tin on a rack until room temperature, then refrigerate uncovered overnight.

1¼ cups crème fraiche 1½ tsp vanilla bean paste 1½ cups Pedro Ximénez wine (available at Vetro) 1 tbsp cornflour 1 large punnet of fresh blackberries Pre-heat the oven to 230°C, no fan. Coat a 22cm spring form cake tin with spray oil, then line it using 2 sheets of baking paper that overlap so the paper extends above the rim. Embrace the creases, it creates the classic Basque look! Put the cream cheese, sugar, egg yolks and salt in a food processor. Pulse until very smooth, scraping the sides of the bowl occasionally. Add the crème fraiche and vanilla and pulse until fully incorporated.

To make the PX reduction, place the PX into a saucepan and slowly bring to a simmer. Mix the cornflour with a small amount of water to make a slurry. Whisk the slurry into the PX and continue to simmer on low for 5–10 minutes or until thick and syrupy. Set aside until ready to use. It will keep in the fridge in an airtight container for a few weeks. To serve, release and remove the ring of the tin. Use the baking paper to slide the cheesecake off the base onto a chopping board. Portion the cheesecake into 12–16 pieces— it’s very rich! To cut clean slices of cheesecake, run a sharp knife under hot water and dry with a tea towel in between slices. Spoon some PX reduction onto the bottom of a serving plate, place a slice of cheesecake on top of the reduction and serve with blackberries or fresh seasonal fruit. Stone fruit would work beautifully.

Pour the batter into the prepared tin, then tap the tin against a work surface a few times to smooth the top and eliminate air bubbles. Put on a baking tray then place into the oven. Bake until the top is dark brown, the edges set and starting

ty i l a t i p s o K iwi h with a smile!

OPEN OPEN77DAYS DAYS 10 Te Kanawa St | Otorohanga 07214 2146300 6300 10 Te Kanawa St | Otorohanga | |07 info@fatkiwicafe.co.nz info@fatkiwicafe.co.nz www.fatkiwicafe.co.nz www.fatkiwicafe.co.nz

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Burgers RECIPES HARRIET BOUCHER | IMAGES BRYDIE THOMPSON

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NOURISH

RECIPES

Burgers are a favourite across the world. They can be adapted to suit every family member; no two homemade burgers have to be the same. Swap out fennel slaw for lettuce, smashed avo for tomato, Brie for Swiss cheese—the possibilities are endless! Quick to whip up, these burgers make an easy summer dinner. Don’t forget to serve with your favourite fries and an icy cold drink.

CHICKEN, MUSHROOM, BACON AND BRIE BURGER The addition of blitzed mushrooms in this patty is a great way to sneak in some veggies or as a gateway to becoming a mushroom lover. If chicken mince is hard to find, dice chicken thigh and pulse in a food processor.

CHICKEN AND MUSHROOM PATTY

Heat 2–3 tbsp of olive oil in a nonstick pan. Once oil is hot, drop large spoonfuls of mixture into the pan and flatten to 2cm thick. You will need to work in batches. Cook until golden, about 2–3 minutes each side, then transfer to a tray. It makes about 9 patties, so freeze the extras or save them for tomorrow’s lunch.

PUTTING IT ALL TOGETHER 1 recipe Chicken and Mushroom Patties 6 slices bacon

5-6 tbsp olive oil

1 round of brie, sliced into about 12 pieces

500g button mushrooms, sliced

1–2 baby cos

500g chicken mince

1 red onion sliced into thin rounds

1 small onion, grated or finely diced

6 burger buns

2 eggs, lightly beaten (we used size 7 Otaika Valley Freerange eggs)

aioli

1 cup Panko breadcrumbs Salt and pepper Heat 3 tbsp of oil in a pan and sauté the mushrooms over med/high heat with a generous pinch of salt until softened and lightly browned, then blitz them in a food processor. Strain excess liquid over a sieve. In a large bowl, combine the chicken mince, strained mushrooms, onion, eggs, Panko, 1½ tsp salt and ½ tsp pepper. Don’t be alarmed if the mix seems a bit wet; it holds its shape when cooking.

Heat oven to 200°C. Top patties with sliced brie and bake in the oven 5–10 minutes, until the brie is melted and patties are fully cooked through. Cook bacon to your liking of crispiness. Toast buns in the oven. Spread aioli top and bottom. Place a few cos leaves on the bottom bun, top with the chicken, mushroom and brie patty, red onion, bacon and finally, the top bun.

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FISH AND CHIP BURGER WITH FRESH FENNEL SLAW AND TARTARE Fish and chips are a kiwi classic, so why not put the two in a burger? This burger is fresh, crunchy and zingy, perfect for a weeknight meal or make it into sliders for entertaining a crowd. Using a hotdog bun or baguette fits the length of the fish snugly, but use whatever bun takes your fancy. I like to get my fish from the Raglan fish truck at the Hamilton Farmers Market on a Sunday morning.

FENNEL SLAW

½ tsp Worcestershire sauce ½ tsp Dijon mustard salt and fresh ground black pepper Stir the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce and mustard in a small bowl until well blended and creamy. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavour, cover and store in the refrigerator for at least 30 minutes.

CHIP CRUSTED FISH 6 fillets of white fish (I used gurnard, 1 per burger)

1 fennel bulb

salt

1 red onion

¼ cup mayonnaise

1 green apple

1 bag Kettle salt and vinegar chips

¼ cup Italian parsley leaves, finely chopped

Preheat oven to 190°C.

juice of 1 lemon 2 tbsp olive oil Very thinly slice the fennel and red onion, using a mandolin if you have one. Cut the apple into thin matchsticks. Add the fennel, red onion, parsley and apple to a bowl. Pour over lemon juice and olive oil with a grinding of salt and pepper and mix. Add more lemon to taste, then set aside in the fridge until ready to use.

TARTARE SAUCE ½ cup mayonnaise 1 small dill pickle, chopped very small (3 tbsp) 1 tbsp fresh lemon juice, plus more to taste 1 tbsp capers, chopped 1 tbsp fresh dill, chopped (or use the fronds from the fennel in the slaw)

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Arrange fish on a tray lined with baking paper. Sprinkle with a pinch of salt and smear mayonnaise over the top of each fillet. Crush ½–¾ of the bag of chips in a bowl. Cover fish completely with crushed chips (and eat the rest while your fish bakes!). Bake 8–10 minutes depending on thickness of fish, or until it flakes with a fork.

PUTTING IT ALL TOGETHER 1 recipe Fennel Slaw 1 recipe Tartare Sauce 1 recipe Chip Crusted Fish 6 hotdog buns or baguette sliced into 10cm lengths Toast the bread in the oven to warm through. Spread tartare on the bottom of the bun, put a handful of slaw down, then place the fish on top. Dollop more tartare on top to finish.

ONION BHAJI AND SMASHED AVO BURGER WITH TAMARIND CHUTNEY This is my take on a vegan burger. Jenny’s Tamarind Chutney has been a family favourite in my house for as long as I can remember, so it was a must in this recipe! If you’re craving a bit of dairy, add some fried halloumi or a herby yoghurt to this burger. You could also re-create this recipe into a canapé or a slider for summer entertaining.

ONION BHAJIS ¾ cup chickpea flour ½ tsp baking powder 1 tsp salt 1 tsp ground cumin ½ tsp ground turmeric

Carefully drop heaped tablespoons of the batter into the hot oil, cooking about 3 bhajis at a time. Fry for about 2 minutes on each side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of your batter is gone. You should get 6 large bhajis out of this.

SMASHED AVO 2 ripe avocados 2 tbsp lime juice 2 tbsp chopped coriander ½ red chilli, finely diced salt and pepper to taste Scoop out avocado into a bowl. Smash roughly with a fork so you still have a bit of texture. Add lime juice, coriander, chilli and salt and pepper. Taste and add more lime/salt/ pepper if needed.

¼ tsp chilli powder

PUTTING IT ALL TOGETHER

1 green chilli, deseeded and finely chopped

1 recipe Onion Bhajis

2 tbsp freshly chopped coriander

1 recipe Smashed Avo

1 tsp lemon juice

Jenny’s Tamarind Chutney – Available at Vetro

5–6 tbsp water

Cucumber ribbons

2 medium onions, thinly sliced

Rocket leaves

oil for frying

Toast buns in the oven. Spread tamarind chutney on top and bottom. Place a layer of rocket on the bottom bun, then a dollop of smashed avo, an onion bhaji then some cucumber ribbons. Garnish with some extra red chilli and coriander then finish with the top bun.

Place the chickpea flour, baking powder, salt, cumin, turmeric, chilli powder, chilli, coriander and lemon juice in a large bowl and whisk to combine. Add in the water. Once you've got a thick batter, add the onion slices and stir to coat with the batter, or mix with your hands. Heat a large wok on the stove top on a medium heat and add enough oil so that you've got about a 2cm layer of oil.

2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ  

PRECISION CUTTING & PROFESSIONAL COLOURS

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BOP BREWS 2

MOUNT MAUNGANUI

TE PUNA

PApAmoa

TAURANGA 3

PYES PA

pukehina

There is a definite buzz building in the Bay as a growing number of craft brewers create the perfect brew and lifestyle. We’ve created a map so on your next visit to the Bay you can discover some of these crafty people and taste something new.

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NOURISH

F E AT U R E

INDEX 1

THE CIDER FACTORIE (TE PUNA) 50 Oikimoke Road, Te Puna theciderfactorie.co.nz

MOUNT BREWING CO. 107 Newton Street, Mt Maunganui www.mountbrewingco.com

FITZPATRICK'S 19 Keenan Rd, Pyes Pa, Tauranga www.fitzpatricksbrewing.co.nz

BREWBUS –BEER TOUR GUIDE OPERATOR brewbus.co.nz

ROCKY KNOB www.rockyknob.co.nz

MATA BREWERY 17 Gateway Cresent, Whakatāne www.matabeer.nz

LUMBERJACK BREWING 90 Pukehina Beach Road, RD9, Pukehina lumberjackbrewing.co.nz

THE ISLAND 20 Domain Road, Pāpāmoa www.theisland.nz

SLAB BREWING 1/20 Brook Street, Parkvale, Tauranga www.slabbrewing.co.nz

THE CIDER FACTORIE

The Cider Factorie Husband and wife team Rowena and Simon Pearce are both qualified and experienced winemakers. “We saw an opportunity to diversify our skills by fermenting apples instead of grapes,” says Rowena. “The process of making cider is almost identical to making wine (not beer), so we had the equipment and experience to get going.” Their first commercial cider, Classic Apple, was released in 2012, with a pear cider released the following year. In 2017 they rebranded to The Cider Factorie and opened their restaurant and cellar door of the same name. Offering incredible views as you sit back, relax, eat and of course enjoy a few drinks, The Cider Factorie is a summer must do. In addition to their original flavours, there are another eight to ten other varieties of cider to tempt you. Last year their Mojito Cider was the standout, closely followed in popularity by the very Kiwi Feijoa and Apple Cider. Though Rowena says, “Honestly, you can't beat our Classic Apple Cider. It's so crisp and refreshing. Not sweet, not bone dry and a great food match to those bursting flavours we love to eat in the summer!” Winners of 10 medals & 2 trophies at the 2021 NZ Cider Awards, including CHAMPION CIDER.

Mount Brewing Co. This locally owned and operated second generation brewery started back in 1996 when Glenn and Virginia Miekle sold their house and invested everything they had in brewery equipment imported from Germany. That was 25 years ago and Glenn and Virginia’s daughter, Briar, who now runs the brewery with her partner Niall, was just six months old. Our slogan, Briar says, is “living the dream … We’re living, brewing and drinking beers in the best place in the world and count ourselves lucky every day”.

Visit Mount Brewing Co. tap house, The Rising Tide and you will find 40 taps pouring beers, cider, gin and wine. Taps 1–20 are dedicated to their own brews, from the popular Mermaids Mirth APA which Briar says has been a local favourite for over 15 years, to her personal favourite, the Golden Hour Hazy XPA.

WhakatAne

BREWBUS

SLAB BREWING

Fitzpatrick's Brewing Co As a young bloke, Craig Fitzgerald loved nothing more than tinkering with old cars and putting down a good brew. Nothing’s changed but time and experience. To celebrate his love of old classics and craft beer, Fitzy has created a unique range of tasty beers that pay homage to his favourite cars. With nine brews, you’re spoilt for choice. Stop in for a tasting on a Friday or Saturday and a flagon of beer to take home.

Brewbus Winners of the inaugural Beer Tourism Industry Award at the Brewers Guild of New Zealand 2019 awards, Brewbus was dreamed up by a lawyer and a journalist with a shared vision and love of craft beer. “We wanted to create an experience that would introduce the world to New Zealand’s unique beer scene, where you’re taken on a road of discovery into the heart and soul of the industry,” says co-owner Katy Martley. “Every brewery has their own unique ‘Kiwi’ story to share about their passion which people love to hear about.” Brewbus also showcases the region’s unique sights, culture and local food, proving a great day out for even the less beer inclined who are likely to find surprising satisfaction somewhere amongst the brews, whether in the refreshing pilsner or the rich chocolate and coffee in the sip of a dark stout.

contract brewers, freeing up Stu to concentrate on research and development. When Rocky Knob started in 2015, Stu says the options of craft beer were limited. “They have definitely increased and there is a real craft beer scene now,” he happily admits. “I thoroughly and utterly appreciate the locals who support the BOP craft beer scene, whether that is buying our beer or others.” You can pick up one of Rocky Knob's eight brews, be it their low alcoholic, Undies IPA or their popular Snapper head IPA or another at various outlets around the BOP and New Zealand.

Mata Brewery This award-winning BOP brewery is a family affair. Like many craft breweries, it started with a passion for home brew. Tammy Viitakangas discovered her love of beer on her OE. “I fell in love with beer while travelling around Europe. I didn’t realise at the time just how many amazing beer styles were out there.” After giving home brew a go, Tammy says, “I put together a business plan, found some second-hand equipment for sale and managed to convince my parents to join me.” Their first bottle of beer was sold in December 2005, and they earned their first medal two months later, not a bad way to start!

Rocky Knob

Three years ago, the brewery expanded and moved from Kawarau to Whakatāne. Along with a bigger brewery, the new space also includes a tasting room and a great spot to enjoy a pizza and a beer.

Homebrew seems to be the way many of our local craft beers began, and Rocky Knob is no exception. But Stu Marshall, who developed a keen interest in brewing beer and distilling spirits in his youth, and went on to craft great beer for himself, friends and family to enjoy, has taken a slightly different route. With no actual bricks and mortar brewery, Rocky Knob uses three different

They are known for their Manuka Golden Ale, which Tammy says has been one of their biggest sellers for the past 15 years, although New Zealand trends are changing with demand for more flavoursome beer increasing which is evident in brews like their Fairy Hopmother Hazy IPA series which Tammy says is “giving the Manuka some competition”.

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THE ISLAND

BREWBUS AT SLAB BREWING

MATA BREWERY

MOUNT BREWERY

FITZPATRICK'S BREWING CO

Lumberjack Brewing

an evening dip at the beach.

Before opening Lumberjack Brewing, Ian O’Malley owned a homebrew shop. It was here that he and Brett Vincent met and became friends, quite possibly over a few homebrews and definitely over many chats about them.

Michael’s brew of choice and their most popular beer is their Easy Lager. “It goes hand and hand with our beach lifestyle, chucking a line out or cranking up the barbie. You can’t go wrong.”

In 2016 they decided to take the home out of homebrew and set up their own brewery, and in October 2017 sold their very first keg. They are best known for their Costal Haze series, or their Log Splitter Double IPA, which was their first brew and has continued to be a crowd favourite.

Slab Brewery

This summer’s pick though is their newly launched New Zealand hopped pilsner. “It’s clean and crisp with a floral scent” says Brett, who explains that it has been “properly matured with six weeks in the tank”. You can pick up one of Lumberjack’s brews from their taproom or find them at a number of stockists throughout the bay, including The Barrel Room in Tauranga, Anann Pineapple Pub Bar in Te Puke and The Cider Factorie in Te Puna, all of which Brett says have their “quirks and something to enjoy”.

The Island Michael Julian from The Island says their very first brew five years ago took place with cranes overhead, as the brewery was literally built. With a career in hospo, Michael had quite a bit of experience tasting and serving great beers. “I was part of the team behind the Astrolabe Brew Bar and the idea was floated over a few cold ones to have a crack ourselves,” says Michael. “Fast forward a bit and we did.” They are now brewing a number of beers which are available straight from the tanks to enjoy at The Island in Pāpāmoa along with a range of tasty fare or in cans to take home and enjoy after

What started out as a hobby for both Nathan and Zach from Slab Brewing turned into a business in 2017. Nathan says his first brewery experiments were in the early 2000s at Auckland Uni and consisted of a bucket and a $10 brew kit from the supermarket. His skills and brewing kit have grown substantially since! In fact, the name Slab Brewing comes from partner in crime Zach’s first official brewery created in his backyard. The centre of this initial brewery was a 10m2 shed. Before the shed was moved into place, Zach says, “We did all the prep work ourselves and poured the concrete. With that, the name Slab Brewing was born.” Slab Brewery quickly outgrew the shed. “As with most things in my life, I lost a little control and bought waaaay too much equipment for our tiny little shed under the deck” admits Zach. “I had to scramble to find a space that would work. I found the little 40m2 lockup we are in now and had to do some major renovations. Lucky our landlord is relaxed, as we have cut some pretty big holes in his property.” Easy to drink, simple beers with big flavours are how the pair describe their beers. Zach says, “We put the style of the beer first and foremost on our cans, so you know what you are getting when you are in the liquor store or at the pub.” Only available locally means “you know it’s fresh, you’re supporting the local community, and you know where I am if there are any issues” says Zach.

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Cool as a Cucumber RECIPES AND IMAGES BY EMMA GALLOWAY

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NOURISH

RECIPES

Chilled Soba with Pickled Cucumber, Sesame and Soy Soba noodles are made with buckwheat flour, but most brands also contain a little wheat flour. If you are gluten free, try searching for gluten-free soba at selected health food stores, or use rice noodles instead. You’ll find black vinegar and Korean chilli flakes at Asian supermarkets. If you’re gluten free opt for rice vinegar instead of black. Regular chilli flakes can be used, but I adore the bright chilli flavour and mild heat of Korean chilli flakes. MAKES 4 SMALL BOWLS PICKLED CUCUMBER

1 telegraph cucumber 5 tbsp rice vinegar 2 tbsp raw caster sugar 1 tsp fine salt 250g packet soba noodles (gluten free if needed) 3 tbsp soy sauce (gluten free if needed) 3 tbsp black vinegar or rice vinegar 1 tsp toasted sesame oil Korean chilli flakes and toasted sesame seeds, to serve Cut the cucumber into thin matchsticks. Combine rice vinegar, sugar and salt in a shallow bowl, and stir well to combine. Add cucumber, and toss well to coat. Set aside for 30–60 minutes, stirring occasionally. (Alternatively, you can pop it into a lidded container in the fridge and leave for up to three days.) Cook soba following the packet instructions. Drain and rinse well with cold water. At this stage you can transfer noodles to the fridge to chill until ready to use, or go right ahead and serve. Combine soy sauce, black/rice vinegar and sesame oil in a small bowl and stir well. To serve, divide soba noodles and drained pickled cucumber between bowls, drizzle with soy dressing, sprinkle over a little chilli flakes and toasted sesame seeds.

Ciao from the team at Vetro Hamilton. We have many fabulous new products arriving daily from the Mediterranean (and beyond) for the festive summer season. The store is changing every week, so please come and see us - we’d love to see you!

Open Monday - Saturday

122 Rostrevor Street, Hamilton 07 974 0415 • vetro.co.nz

Open every Sunday in December!

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Cucumber, Mint + Lime Ice Blocks With just a handful of simple ingredients, you can make these flavour-packed ice blocks that scream of sunshine and good times.

MAKES 10–12

Zest of 4–5 limes 2 cups water ½ cup raw caster sugar handful mint leaves 1 medium telegraph cucumber, roughly chopped Finely grate the zest of the limes and place into a saucepan with water, sugar and mint. Bring to the boil, reduce to a simmer and cook 2 minutes. Remove from the heat and set aside until cold. Place chopped cucumber into a blender, strain lime/mint syrup (discard solids) and add to the blender. Blend on high until smooth. Strain mixture through a fine sieve and pour into ice block moulds. Freeze for 2 hours before adding wooden ice block sticks and freezing for a further 4 hours or until frozen. Run moulds briefly under warm water to help release ice blocks.

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Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.

NOURISH

RECIPES

W I T H WAY N E RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

I’ve had many wonderful culinary experiences in Asia, some of the best being in Cambodia. Their cuisine, to me, takes the best of Vietnamese, with a bit of Chinese thrown in for good measure. This salad was a salad I have particularly enjoyed making many times, as it is so tasty. The best cooked prawns, in my opinion, are Pams Fine Foods Prawns. They are very flavoursome and have that lovely squeaky sound when you eat them, not soft and pulpy. This dish is perfect for a summer lunch or entrée.

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Salat Bangkea Kampouchea – Cambodian Prawn Salad

Lemon Posset with Roasted Summer Fruit

500g cooked prawns

This is the easiest dessert in the world! It is very rich, so a small portion will suffice. With the roasted fruit, I usually do a panful, as I love them with my muesli and yoghurt for breakfast. Use beautiful berries in December and as summer goes on stone fruit like apricots, nectarines and peaches are perfect and in winter Tamarillo’s make a great substitute.

2 tbsp chopped coriander

600ml cream

2 tbsp chopped mint

¾ cup caster sugar

3 tbsp chopped kaffir lime leaves

zest and juice of 3 lemons, the juicier the better

3 tbsp chopped lemongrass 3 tbsp sliced shallots 2 chopped chillies 6 Vietnamese mint leaves 1 tbsp chilli paste (I use Youzhalazi brand) 1 tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 1 bag of small leaf lettuce ½ cup roasted chopped peanuts Firstly, make the dressing. In a bowl, place the chilli paste, lime juice, fish sauce, sugar and chillies. Taste and adjust the salt, sweet and sour to suit your taste. In another bowl, place the shallots, lemongrass, kaffir lime leaves, and the prawns. Toss to mix well. Add the dressing and finally the mint, Vietnamese mint and coriander. Mix well again. Arrange salad greens on a platter or individual plates. Mix prawn salad one more time and place on the salad greens. Sprinkle with chopped peanuts and serve immediately.

8–10 firm stone fruit or 2 cups of berries 2 tbsp caster sugar Place the cream, sugar and lemon zest into a large pan. (The large pan is important as it has a tendency to boil over!) Place onto the heat, stirring until the sugar dissolves, and bring to a rapid boil for exactly 3 minutes. Set your timer. This is important. Remove from the heat and cool. I usually sit my pan in a sink of cold water to speed the process. Once cool, whisk in the lemon juice. Pour into pretty glasses or ramekins and cool uncovered in the fridge. Makes 6. For the roasted fruit, cut peaches, plums or nectarines in half and remove the stones. Sit in a roasting pan or oven dish, sprinkle with caster sugar and splash a bit of brandy on the fruit as well. Place into a pre-heated oven of about 180–200°C and roast for 20 to 25 minutes or until the fruit has a glazed, slightly golden look about it, and is softish. Place the posset on a plate and serve with the roasted fruit. Extra whipped cream could be served if required.

Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets! Discover more at www.arkanda.co.nz

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IN DEFENCE OF CORN WORDS RACHEL HART

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NOURISH

Corn on the cob is right up there with sunshine and ocean swims—a simple pleasure we get to enjoy every Kiwi summer. But despite its standing as a vegetable, corn often finds itself the subject of controversy, opponents declaring it unhealthy, a food to be limited or even avoided. In this article, we aim to clear the confusion, defending corn’s honour, so you can get back to enjoying it without worry! The primary argument is that corn is packed with sugar, its deliciously sweet flavour used as irrefutable evidence. Something that sweet can’t possibly be healthy, right? Wrong. While corn is on the higher end of the sugar spectrum for vegetables, it’s far from a high-sugar food. In fact, with around six grams of sugar per cob, it’s roughly equivalent to a banana or a kūmara, and less than you’d get in a serving of beetroot. It’s also worth noting that the sugar in corn is naturally occurring, which makes all the difference. You’re not eating sugar on its own—unlike in cookies or cakes—rather its being consumed alongside the vegetable’s water and fibre content. This gives corn a low glycemic index, meaning it digests slowly and offers a steady release of glucose into your bloodstream rather than a sudden blood sugar spike. Plus, this fibre content feeds the good bacteria in your gut, improving digestion and giving your immune system a boost.

NUTRITION

bucket adds up and contributes to overall health. That’s the nature of fruit and vegetables—eat your five a day, corn included, and you’re likely meeting all your nutrient needs. The final argument against the humble cob of corn seems to be a worry around the GM (genetically modified) status of the vegetable. But don’t worry—we’re not getting into this debate today! Whatever your feelings are towards genetically modified foods, all you need to know is that New Zealand doesn’t grow GM corn, so if it’s locally grown, you can avoid this concern completely. Admittedly, when served smothered in butter and with lashings of salt, you have turned healthy corn into something of a treat, but what vegetable isn’t immune to the sauces and seasonings we pair them with? Asparagus and hollandaise sauce; potatoes mashed with butter, milk and salt; cauliflower covered in cheese sauce. If you do find yourself a little heavy handed with that salt shaker, there are other, healthier ways to enjoy fresh corn. Try slicing the kernels off the cob and adding them into stir fries, salads and salsas. Or if you can’t go past corn on the cob, give olive oil, garlic and fresh herbs a go instead of the traditional butter-and-salt, and enjoy your corn guilt-free this summer.

If you’ve been told that corn offers little in the way of nutritional value, you’ll be pleased to hear that this isn’t the full picture either. Corn contains a small amount of several nutrients including iron, potassium, magnesium, vitamin C and B vitamins. While none of these values alone are particularly high, every drop in the nutrient

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.

Eating well made easy. We’re dedicated to creating delicious and nutritious foods, drinks and smoothies to power you through your busy day.

65 Devine Road, Tamahere

Come in and see what’s good or order online!

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Ah Shucks,

IT’S CORN SEASON WORDS AND IMAGES AMBER BREMNER

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NOURISH

RECIPES

As a kid, sweetcorn was a permanent summer staple. Almost always served outside, as part of a barbecue meal, and leaving chins and fingers dripping with salty butter. You just can’t beat the simple joy of sweetcorn. There are, of course, ways to enjoy it and keep your hands clean.

SAVOURY CORN PANCAKES Loosely inspired by Indian dosa, these gluten free savoury pancakes filled with chaat masala potatoes and a quick, fresh chutney work for brunch, lunch or a light dinner. Chaat masala is a mild Indian spice mix that includes dried mango powder (amchoor), which adds a refreshing sourness. It can be found prepackaged at Indian grocers.

FRESH CHUTNEY

2 tomatoes (or a handful of mixed cherry tomatoes), chopped 1 corn cob, husked (or ¾ cup frozen corn kernels) 2 tbsp red onion or shallot, finely chopped 1 tbsp chopped coriander ½ green chilli, deseeded and finely chopped (or add more)

PANCAKES

2 corn cobs, husked (or 1½ cups frozen corn kernels)

juice of half a lime salt

1 cup buckwheat flour 1½ cups water

TO SERVE

1 tsp oil

Coconut yoghurt

½ tsp baking powder

Tamarind chutney

½ tsp cumin seeds ¼ tsp salt ¼ tsp ground pepper oil for frying FILLING

3 medium potatoes 2–3 tsp chaat masala 1–2 tsp oil salt

Preheat oven to 220°C. Start by making the pancake batter. Cut corn from two cobs using a sharp knife. Put all pancake ingredients into a blender and blend until fairly smooth (a few chunks is fine). Leave batter to rest while preparing potatoes and chutney.

potatoes are lightly covered in oil. Sprinkle with 2–3 tsp chaat masala and a little salt, then toss again to evenly coat the potatoes. Bake for 20 minutes, until golden brown and cooked through. To make the fresh chutney, simmer one corn cob in salted water for 5 minutes. Drain and refresh under cold water. Cut corn from the cob using a sharp knife. Combine corn kernels, tomato, red onion, coriander, chilli, lime and a little salt to taste. Set aside. Heat a frypan over medium heat. For each pancake lightly grease the pan with a little oil, then pour in a half cup quantity of batter and swirl to spread. Cook for a few minutes, until bubbles are showing through, the surface looks fairly dry and the underside is golden. Carefully flip and cook the second side for a minute. Repeat to make four pancakes. To serve, top each pancake with some chaat masala potatoes and a spoonful of fresh chutney. Add a dollop of yoghurt and tamarind chutney to taste.

Scrub and dry potatoes, chop into 1.5cm dice, add to a baking dish. Drizzle with a little oil, then use your hands to toss and ensure

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KALE AND SWEETCORN SALAD A simple salad that’s greater than the sum of its parts. The orange miso dressing brings out the sweetness of the corn, balanced by the generous quantity of greens. While best fresh, it can be made ahead of time and chilled for 1–2 days.

Toast sesame seeds in a dry frypan over medium heat for a few minutes until golden brown. Tip onto a plate to cool.

SALAD

Wash kale and remove the tough stems. Roughly chop the kale leaves and put in a mixing bowl.

200g curly kale 2 corn cobs, husked 2 spring onions, finely sliced 2 tbsp sesame seeds DRESSING

¼ cup orange juice 2 tsp white miso paste 2 tsp rice vinegar 1 tsp soy sauce 1 tsp maple syrup 1 tsp sesame oil pinch chilli flakes (optional, or add more)

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Simmer corn cobs for 5 minutes in salted water. Drain and refresh under cold water. Cut kernels from the cob using a sharp knife.

Put dressing ingredients into a small jar or sealed container. Shake to combine. Tip half of the dressing over the kale, then get in there with your hands and give it a good massage for a few minutes. The kale will soften and shrink a bit. Add corn kernels, spring onion, sesame seeds and remaining dressing to the bowl of kale. Toss to combine. Taste a leaf and add a pinch or two of salt to the bowl if needed, toss again, then serve.

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 makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

NOURISH

RECIPES

B AC K T O BAS ICS WI TH BRAD

Amore! THAT'S

WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON

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Cooking times: Wood-fired oven around 4 minutes Cooking will be longer in a conventional oven, around 7–10 minutes, and use a preheated baking tray or stone.

PIZZA DOUGH MAKES 1KG. MAKES 8 MEDIUM SIZE PIZZA BASES

625ml warm water at 26–28°C 3 tsp instant active dried yeast 4 tbsp olive oil 1 tbsp sugar 750g 00 Tipo pizza flour or strong white flour (available from La Cave and Vetro) 125g fine semolina flour 125g wholewheat flour 1 tbsp table salt PATIENCE IS A VIRTUE! Make sure you allocate plenty of time for the dough to rest, grow and do its thing.

Summer—the perfect time to enjoy al fresco dining in our backyards. And since we remain unable to escape overseas, there is never a better time to create a taste of Italy at home with freshly baked pizzas using homemade bases and served with a crisp glass of pinot grigio. Food made from scratch is a trademark of The Falls Retreat, and over the past 10 years, our wood-fired pizzas have become legendary. This is thanks to our great dough recipe (see below), availability of fresh produce from our organic kitchen vegie gardens and being able to maintain a consistently hot temperature in our oven. The wood fired oven has always been at the heart of our kitchen, and if you are lucky enough to have one at your place the smell of freshly baked pizzas wafting over to the neighbours will have them begging for a dinner invite. Don’t worry if you don’t have a woodfired oven. You can still achieve great results using your regular convection oven with this recipe. IT’S ALL ABOUT THE BASE! The secret to great pizzas is in the dough and a consistently hot oven. I recommend preparing the dough the day before. These bases can also be batch-made in advance and frozen once they are at dough balls stage. When ready to use, just defrost the dough ball and roll as per recipe. Preheat wood oven to 350°C. The average domestic oven will only get up to about 250°C (about 500°F). Of course, the cooking process will be a little different at these lower temperatures but if you want to get as close to possible to the real thing, you have to turn that oven up! If you have a fan assisted oven, make sure the fan is turned on as this will improve the airflow and increase the overall temperature inside the oven. A minimum of 30 minutes preheating is essential and using a preheated pizza tray or baking stone will also help to achieve that crispy base!

METHOD: Add yeast, olive oil and sugar to the tepid water. Mix with a whisk and leave for a few minutes until it froths on the surface. Mix the flours and salt in a large, suitable bowl and make a large well in the centre. Pour the water mix into the well and slowly bring in the flour, mixing until it forms a rough, shaggy ball. Cover bowl with plastic wrap and let it rest for 30 minutes, which allows the water content to be absorbed fully. Turn out the dough onto a lightly floured surface and knead into a ball until smooth, springy and soft. Cover with a tea towel and allow to rest for a further 15 minutes (out of bowl). The dough will relax so knead once more into a smooth tight ball. Grease a medium bowl with olive oil and place dough inside. Rub a bit of olive oil (just enough to stop it drying out on top) over the top of the dough and cover with cling film and refrigerate overnight. It will double in size. Remove dough from fridge, punch it down and divide into 8 x 200g portions. Using the palm of your hands, rotate dough anticlockwise, pressing gently down and allowing your hand to cup around the dough and knead into a smooth round ball. Lightly dust the top and bottom of each dough ball with a little bit of flour and then flatten with the palm of your hand. Place on a floured tray and cover with cling film and refrigerate until needed. Leave for at least 2 hours before rolling as this allows the dough to relax. Using a rolling pin, place dough ball on a floured surface and sprinkle the top with more flour and semolina. Roll dough to about 26cm in diameter, using sufficient flour and semolina to stop the dough from sticking to the surface or rolling pin, flipping the base every so often.

TOPPING IT OFF! Let your creative side flourish with a variety of topping combinations depending on your guests’ dietary requirements

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and whatever you have available in your fridge or vegie gardens. • Meatlovers pizza may be able to incorporate Sunday lunch leftovers with added bacon and/or salami. • Steer away from a traditional sugo base and incorporate a house-made onion jam on your meatlovers pizza or maybe an apricot chutney as a base with chicken and zucchini. • Stick to the simplicity of fresh homegrown tomatoes and basil on a traditional Margherita with a rich home-made sugo. BRAD’S TOP TIPS: • Smear your preferred sauce evenly over the pizza base, leaving about 2cm from the edge to create delicious crispy crusts. • Sprinkle cheese over the sauce before adding other toppings, preferably using grated mozzarella as it melts easily and gives great flavour. • Remember, less is more—3–4 ingredients for toppings is ideal to avoid overloading! • Finish with a drizzle of olive oil and seasoning. • If using a wood-fired or outdoor pizza oven, use a dusting of semolina on your paddle, as this acts like a marble helping to move the base around.

Falls Retreat 07 863 8770 25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz

With several components that can be prepared in advance (and utilised for other quick fix meals), pizzas are quick and simple to put together on the night, making them perfect for entertaining and meaning “Pizza Night” can become a regular fixture at home this summer! So get rolling!

BISTRO DINNER

Open Wednesday to Saturday info@mavis.co.nz (07)856 8715   mavisandcorototuna

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Essential s t n e i d e r g In

Lemon Olive Oil

LEMON FLAVOURED OLIVE OIL I use it on literally everything! Angela Finnegan, Bayleys

Whether you are looking for just the right things to bring when staying with friends or stocking the pantry at the bach we’ve got some great ideas for your summer essentials. To create our list we called in some of the Nourish family to tell us their essential summer ingredient, that one ingredient that they just can’t go a summer without.

TOMATOES My essential summer ingredient is most definitely tomatoes! They make summer, well … summery and are so versatile. We eat them fresh by the bucketload, dehydrate and roast them and bottle tons to enjoy in the middle of winter. Emma Galloway, My Darling Lemon Thyme

ROASTED RED PEPPERS My essential summer ingredient has to be roasted red peppers! They add fabulous flavour and colour to dips (especially homemade hummus), pizza, pasta, platters, roast veggies and salads. I always have them in a jar in the fridge and get rather tetchy when I run out.

FLAVOURED VINEGARS I always have a couple of different vinegars on hand during summer to make a variety of salad dressings and marinades. Balsamic vinegar is always a favourite but also try raspberry, tarragon or white balsamic. Experiment with different flavour combinations: simply mix 1 part vinegar to 2 parts oil and add some Dijon or grainy mustard and any other flavours of your choice such as honey, maple syrup, herbs, garlic, harissa, tahini or soy sauce. Vinegars are also great with berries and stone fruits over summer, such as balsamic or raspberry vinegar, and strawberries or mixed berries, parfaits or tarts. Brigid Sullivan, La Cave Hamilton

Anna Greentree – Vetro Hamilton SPARKLING WATER Or more specifically a soda stream that makes sparkling water is my essential ingredient in the summertime. Notorious for not drinking enough water, a glass of sparkling seems so much more sexy! Plus, when entertaining you can easily whip up a refreshing nonalcoholic option for guests, and just as importantly NO single use plastic bottles. Having sparkling water on hand also means you can create light batter for that freshly caught fish or the delicately stuffed zucchini flower. Vicki Ravlich-Horan – Nourish Magazine Editor

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kling Spar er Wat

NOURISH

F E AT U R E

RUM AND QUE RUBS At the moment it would have to be a great little NZ Rum and Q BBQ company Rum MEAT RUueB and Que who make awesome rubs and the best BBQ sauce “Meat Juice” which is super nice! But their newest stuff is a garlic butter or truffle butter seasoning which is f#$%ing off the hook. Sprinkle some in mash or over BBQ veggies like asparagus or whatever, add to rubs before or after cooking, put a pinch on cooked steak—it’s so versatile, definitely a must have for summer. TUATUA

Paul Fitch, Mousey Brown

I think summer and I think tuatua, the sweet/briny little molluscs that my family has gathered and eaten over countless sunny holidays at Mt Maunganui. Sometimes, sadly, they are absent from our plates due to detection of paralytic shellfish poisoning (PSP) in the stock and bans on harvesting them. But in the good years, when there are bumper healthy beds for the picking, we do the "tuatua shuffle" in the surf at the Mount's Tay Street Beach and bring home buckets of bounty for backyard feasting.

FLAKY SEA SALT

Mostly we mince the flesh and make a batter for crisp, golden tuatua fritters. I also like them raw, wrapped in fresh bread, with just a squeeze of lemon and a touch of salt and black pepper.

I’d love to say basil and lemon and a really great first press olive oil, but for me, edging out all of these by a slither (I hold them pretty much on the same glorious gourmet pedestal) will have to be flaky sea salt. When it’s hot, a good sprinkle of natural sea salt that has a smooth mouth finish is my summer essential—on savoury and sweet dishes. I’m a total fiend for it.

For something a bit fancier, I cook tuatua gently in the shell, in a Mediterranean-style white wine broth flavoured with thyme, parsley, shallots, garlic, tomatoes and saffron. You need lots of crusty bread to mop up the sweet juices. Or I flash-grill them in the half-shell, topped with a dash of balsamic vinegar, a dusting of Parmesan, and chopped herbs to serve.

Greg from Hauraki Salt Co hand harvests from waters just down the road from where I live. His carefully created salt is the perfect finish, plus you can’t get more local, which I love.

Whatever way you eat tuatua, it is essential to soak them overnight in seawater so they spit out their sand. This avoids eating mouthfuls of grit with your kaimoana!

Fiona Hugues, stylist and food writer

Denise Irvine, food writer

Come and enjoy a Raglan Summer

lazy

serving honest local beers, wines & ciders and good food

seven days a week from eight am

on the sunny corner of Bow St and Wainui Rd, Whaingaroa Raglan

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NOURISH

RECIPE

From Scratch Onion Dip RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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

PLAN AHEAD AND BOOK TODAY

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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.

NOURISH

F E AT U R E

Loving the

L U X U RY O F L E X U S WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO

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When does going somewhere in a car morph from a drive into an experience? When the car is a Lexus, as Liz French discovered during an all too brief love affair with the Lexus Hybrid. I was driving the Lexus UX250h AWD. The plan had been for me to be among the first to drive the brand new EV Lexus, the UX300e Limited. However, it was still sitting in Auckland in car MIQ, that is, waiting to be shipped down, and, with deadlines looming, the hybrid was a worthy substitute. The features and driving experience of the two are very similar, except of course the UX300e is fully electric and qualifies for the government rebate which rewards you for helping save the planet. The hybrid also does its bit for carbon emission. A cool little app they had activated while I was driving showed that over my 170 kilometres of city and country cruising it had used the hybrid battery 47% of the time and Co2 emissions per kilometre were minus 10 per cent! And what’s nice about the hybrid is that while you are petrol driven the self-charging technology swings into action. Before I drove out of the Lexus showroom, one of their enthusiastic experts, Mitchell, took me through the features I could look forward

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to. As an untechy person I was afraid some of this would go straight over my head, so was pleasantly surprised to find I ‘got it’. In simple terms, everything is geared to maximising efficiency, comfort, safety, performance and pleasure. As I like to drive with my car interior cold, it was a joy to hop in the Lexus and feel the air-conditioned seats wafting cool air around me. Mitchell showed me how to adjust the seat and steering to the perfect combination for a small person. The car ‘remembers’ this, so each time I activated the seat belt or start button it cushioned itself around me in a most comforting way. The two keys and a card Lexus supply provides memory for three different drivers’ favourite positions. You have to appreciate the aesthetics; the way Lexus exudes luxury and good taste without shouting it. Subtle traditional Japanese art forms can be seen in the washi paper inspired dashboard and centuries old quilting is referenced in the leather seats. The fact designer Karen Walker is a Lexus ambassador speaks volumes for the overall quality and style. There’s also the sculpted spindle grill and diamond cut forged wheels with tyres that give you 80 kilometres driving once the display has highlighted a rare flatty. No spare taking up space in the roomy boot, no undignified road side wheel changing.

So off we purred (both the car and me), the engine so quiet I could hardly tell it was running, the interior so insulated from road noise I could anticipate easily sharing conversation with back seat passengers. Soon I was gaily scanning the media (high quality audio from a Mark Levison system), flicking it into sport mode on a very handy dial up on the dash, opening the sun roof, marvelling at the heads up display which hovers at eye level. The wipers reacted automatically to a spot of rain and I loved that the headlights did their own dimming at night.

the 0–100 in 8.6 seconds. “And it’s got all the toys. A very nice car to drive.”

I am sure my partner only invited me out for lunch so he could do a lap in the Lexus. We shot down the expressway. “It’s quick!” he exclaimed, out to prove

Lexus’ first fully electric vehicle, the UX300e is in the showroom now, no doubt initiating many more love affairs with Lexus!

While the features I loved in the Lexus may have differed from those he appreciated, sales of the Lexus Hybrid suggest both sexes agree that it is an exceptionally nice car to drive.

Lexus of Tauranga 158 Elizabeth Street 07 577 0880 Lexus of Hamilton 5 Kahu Crescent, Te Rapa 07 974 1778

After a spin through the countryside and out to a friend’s orchard, I delivered the car back to the friendly Lexus team, very aware of the difference between a drive and an experience.

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NOURISH

H E A LT H

Immunity and Vax Support Health has never been as topical as it is right now. Being health practitioners, we have recently had many questions from customers on how to support immunity, as well as wanting to know how they can support themselves when they get the vaccine. Following vaccination, spike proteins are produced in the body and elicit an antibody immune response, enabling the body to recognise the virus in the future. However, excess free floating spike proteins may cause inflammatory side effects, through their strong attraction to ACE2 receptors in our body. It seems to be that where ACE2 receptors are found in large amounts— lungs, nervous system, gastrointestinal tract—is where most inflammatory side effects can occur. Making sure your health is the very best prior, during and after vaccination can help to prevent side effects and ensure your immune system receives optimal benefit from the vaccine. Therefore, the following recommendations are aimed at supporting the immune system, calming inflammatory responses and bringing emotional and physiological resilience to the vaccination process. 1. The first step in maintaining good health is diet. A significant contributor to chronic inflammation comes from what we eat; therefore swapping out inflammatory foods for their anti-inflammatory counterparts will help improve your health and wellbeing. • Eat an array of (ideally organic) fruit and vegetables. • Wholegrains and legumes are a good source of fibre, which is essential for gastrointestinal health and for maintaining a healthy balance of good bacteria. An imbalance of good and bad bacteria (called “dysbiosis”) can increase the production of toxic by-

products which can contribute to chronic inflammation. • Nuts and seeds are highly nutrient-dense, providing good fats, protein, fibre and antioxidants. Choose a wide variety of raw and organic (where possible). • Add anti-inflammatory herbs and spices, such as rosemary, turmeric and ginger, to your meals. • Consume good quality anti-inflammatory oils, such as virgin olive oil and omega 3s from oily fish, such as salmon. • Moderate red meat intake 1–2 times a week. 2. To help reduce any gastrointestinal side effects from the vaccine, address dysbiosis with pre and probiotics. Prebiotics (fibre) and probiotics can also increase short-chain fatty acids, which have many researched benefits on enhancing the immune response and improving resilience. 3. Keep blood sugars in a healthy range with diet, and herbs such as cinnamon. Glucose increases viral replication, increases inflammation, may increase blood clotting and increase the binding of the spike protein to ACE2 receptors. 4. Stress is well known to adversely affect the immune system; therefore managing this is key. Chronic stressful events are likely to generate oxidative stress, inducing DNA damage which can compromise both the immune system and vaccine.

• Inflammation can cause glutathione deficiency, which can lead to oxidative stress negatively impacting our immune (particularly T cell) response. • N-acetyl cysteine (NAC) is the major building block to glutathione, plus has independent anti-inflammatory and immune-modulating properties. It also plays an important role in detoxification processes, supporting removal of waste through the liver. • Vitamin D is another nutrient which has well-researched benefits to the innate and adaptive immune responses, and therefore may contribute to the effectiveness of the vaccine. Vitamin D can also bind to spike proteins, preventing adherence to ACE2 receptors. • Turmeric has well-known antiinflammatory and immune modulating activities, as well as supporting the removal of toxins through the liver. • Nigella or black cumin seed may block ACE2 receptors, reducing the ability of spike protein adherence. • There is growing interest for the use of proteolytic enzymes, such as nattokinase, to inhibit viral replication and dissolve the free-floating spike proteins. Keeping all of this in mind, we are all individual with different genetic make-ups, lifestyle choices and health issues. Please consult with your health care practitioner to find out what is best for you.

• Do some daily exercise, ideally in nature. • Go to bed before 10pm. • Take some nervous system supporting herbs and nutrients, such as oats, Withania, holy basil and magnesium.

By Natalie Jacques

5. Further supplements that may also be worth considering:

Naturopath & Medical Herbalist

• Zinc is well known to have a positive effect on the immune system and reducing damage associated with inflammation.

The Herbal Dispensary

BHSc, AdvDip Herb Med, AdvDip Naturopathy

07 825 7444 6 Wallis Street, Raglan www.raglanherbaldispensary.nz

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THE JOY OF WATERING BY HAND

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NOURISH

GARDENING

It is a gardener’s lot to spend half the year fretting about too much rain and the other half fretting about the lack of it. Hand-watering can’t be hurried. There’s nothing to be done but to stand still, to feel the water fall through your fingers, to hear the splats and splashing sounds it makes on leaves large and small, to see it funnel down stems and spiral down stalky staircases to rehydrate the soil. I’m sure it refreshes me as much as the plants whose thirst I’m satiating. Ten years ago, we converted the equestrian arena below our house into a formal productive garden, with 36 square beds. To build the arena, my husband had carted in and compacted truckloads of ‘run of pit’, the raw, soft rock scraped off the surface of a quarry, and it must have pained him to dig big holes to fill with topsoil, though he didn’t complain (too much). He even volunteered, in his professional capacity as a registered drainlayer, to install a network of irrigation pipes and spikes, an offer I politely declined. Honestly, I’ve never seen the point of irrigation systems. Granted, when they function efficiently they reduce your time spent watering, but often they create as many problems as they solve. Plants in close proximity to the spray nozzles get an unfair advantage, growing taller and more lush and ultimately casting a rain shadow over their peers. Plus, watering systems encourage surface rooting and irrigation dependency at the expense of resilience. Trees whose roots are deprived of an easy flow of water are forced to dig deeper for a drink and, in doing so, their roots find summer refuge in the subsoil. But two summers after our arena garden was built, Hunua experienced the worst drought in decades, with barely a drop of rain between December and March. As I’d agreed to open our garden for the Heroic Garden Festival in late summer, I couldn’t simply pile on the mulch and pray for precipitation. I’ve never watered the fruit trees in my orchard and I’ve never lost a tree to drought, but this moral superiority doesn’t hold sway in my flower borders. Without water, plants stop blooming and start seeding to save themselves. So, every day I spent up to three hours on the end of the hose, going from bed to bed, reviving the wilting and the withered and wishing I’d had the foresight to install soaker hoses. Then I got over myself and learned to love this enforced spell of quiet contemplation. Although sprinklers and irrigation systems do save time, in a garden there’s no better use of time than to waste it.

Credit: Extracted from The Joy of Gardening by Lynda Hallinan, published by Allen & Unwin NZ, RRP: $45.00.

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Homecooked BY LUCY CORRY WORDS VICKI RAVLICH-HORAN

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“Beautiful, honest and useful” is how Lucy Corry’s cookbook Homecooked is described. This is an interesting description as cookbooks are often one or two of these things but seldom all three. And trust me, a lot of cookbooks cross my desk. Many capture me for an hour or two as I peruse the beautiful pages, but very few find a place on my overcrowded shelves. In fact, they only make it there if they tick that useful box—I’m less and less fussed with the beautiful. I’m a fan of Lucy’s writing. Her blogs, social media posts and articles in the likes of NZ Herald and NZ Life & Leisure all drip with Lucy’s voice and humour, and Homecooked is no different. On why she wrote the book, Lucy reminds us of the Jetsons cartoon where they imagined we would eat a pill rather than food. “We’re not quite there yet in 2021,” says Lucy, “but it is entirely possible to sustain yourself on food prepared and cooked by other people … In this environment, cooking for yourself is almost counter-cultural; an activity set on the fringes. This bothers me so much that I want to stand up and bang a wooden spoon against a saucepan in protest. In a world where we are chasing mindfulness and connection and ‘wellness’, ordinary home cooking is exactly what we need.” Divided into the seasons, Homecooked makes heroes of everyday ingredients. Lucy, in her honest way, says on eating in season: “It doesn’t take a genius to work out a late-summer nectarine from the Hawke’s Bay or Central Otago will taste a million times better than one that’s travelled here from the US in September.”

REVIEW

BLISTERED CAPSICUMS WITH GARLIC AND CAPERS I love the flavour and texture of roasted capsicums, but I lack the crucial patience needed to peel them. This salad is a cheat’s way of getting a very similar result.

SERVES 4–6 AS A SALAD PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES 1

/3 cup olive oil

6 capsicums, red, yellow and orange, cut into 2cm strips 5 cloves garlic, peeled and thinly sliced 3 tbsp capers 2 tbsp balsamic vinegar Heat the oil in a large, heavy frying pan. Add the capsicum strips and fry over a high heat until they begin to scorch at the edges. Add the garlic and capers and stir-fry for 2 minutes, then add the vinegar. Let it bubble up and evaporate, then remove the pan from the heat. Transfer to a serving dish, and serve at room temperature.

Homecooked by Lucy Corry, published by Penguin Random House, RRP $55

While the emphasis on the seasons means highlighting ways with fresh asparagus in spring and pumpkin in autumn, it also includes the likes of frozen peas in winter. I hate frozen peas but am dying to try the frozen pea brownie recipe. I also love a woman that includes chocolate as a section, and you can’t get a more Kiwi cookbook than one that includes six pages on condensed milk! Take Lucy’s advice and “let your tastebuds be your guide” and enjoy not only reading this book but cooking from it.

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Saffron Swirls

AND CARDAMOM DUST WORDS HARRIET BOUCHER

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Ashia Ismail-Singer has brought warmth, spice and vibrancy to her second book, Saffron Swirls and Cardamom Dust. Since publishing her first book, My Indian Kitchen, in 2018, Ashia has been “itching to get another project in”.

Her grandparents moved from India to Malawi in the late 1940s, and thanks to the Indian community there, recipes and cooking styles were preserved. Ashia was born and raised in Malawi, with a move to the UK in the 80s and then settled in New Zealand in 1997. With recipes being passed down through generations, she learnt to balance spices and blend East and West by incorporating these flavours into some of the sweets and desserts she makes regularly here in New Zealand. The recipes in Saffron Swirls and Cardamom Dust incorporate both sweet and savoury spices into a stunning collection of soon to be family favourite treats. From comfort baking to more elaborate desserts, the hint of spice and balance of sweetness is guaranteed to impress. Included in these are showstoppers like the Chocolate, Pistachio and Rose Cake. There are refreshing summer treats like Chai Masala Ice Pops, and the Spiced Gems with Mandarin Drizzle are a must try for winter. Ashia gives you a wonderful insight into the use of spices in Indian cooking with a dedicated section detailing vast flavour profiles of so many spices to be discovered. Saffron Swirls and Cardamom Dust is organised into seasonal chapters, so you can take advantage of excess winter citrus, summer berries and autumn apples. Whatever is plentiful, you are sure to find something that will inspire. I personally love her use of rose petals and rose water throughout the book, so it was a no brainer that the first recipe I picked to make was the Pistachio, Raspberry and Rose Semifreddo. Its sweet floral notes took me straight to fond memories of summer dinner parties in Whangamatā, and I can’t wait to dive into more of Aisha’s recipes.

Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer, photography by Christall Lowe, published by Bateman Books, RRP$49.99.

REVIEW

PERSIAN LOVE CAKE This exotic, fragrant and pretty cake takes me back to my childhood with its combination of rose water and cardamom. Make it in a bundt cake tin to wow your guests.

SERVES 8–10

200g butter, softened 225g caster sugar 4 eggs zest and juice of 1 orange 2 teaspoons rose water 150g plain flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cardamom 200g ground almonds 3 tablespoons sour cream ICING

1 cup icing sugar 1 tablespoon orange juice ½ teaspoon rose water dried rose petals, orange zest and pistachios to decorate Preheat the oven to 170°C. Grease a bundt tin, ensuring that all the indentations are well greased. Using a standing mixer or hand-held beater, cream the butter and sugar until really pale, then add the eggs, one at a time, mixing well and scraping down the sides between each addition. Add the orange zest and juice and the rose water and mix. Sift in the flour, baking powder, baking soda, cardamom, ground almonds and sour cream and mix well. Spoon the mixture into the prepared tin. Bake for 35–40 minutes or until the cake has risen and a skewer inserted into the cake comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool. To make the icing, beat together the icing sugar and orange juice to make a thick, pourable icing. Mix in the rose water. Drizzle the icing over the cake, then decorate with rose petals, orange zest and pistachios.

Fresh from our farm to your kitchen Taste the diﬀerence otaikavalleyeggs.co.nz

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EVENTS WAIKATO FARMERS MARKETS Where local and convenience collide, the Waikato Farmers Markets are on every weekend come rain, hail or shine. Cambridge Farmers Market, every Saturday 8am–12noon, Victoria Square Hamilton Farmers Market, every Sunday 8am–12noon, The Barn, Claudelands www.waikatofarmersmarkets.co.nz FALLS RETREAT NEW YEAR’S EVE EXTRAVAGANZA A carefully crafted 4-course degustation menu focusing on our paddock to plate ethos. Includes a seasonal cocktail on arrival 31 December 2021 from 5pm $120pp FREE EVENTS IN GARDEN PLACE Stories in the Garden Come on a magical adventure with characters from Enchanted Entertainment providing an outdoor storytelling experience! 11am–12.30pm, 4 December | 15 & 29 January | 12 & 26 February | 12 & 26 March Santa in the City Meet Santa and get photos with his Christmas themed golf buggy by the giant Christmas tree. 6–24 December, 10.30am–12.30pm Daily Lunchtime Live Music 17 December – 26 March, 12.30pm–1.30pm FRIDAYS 1pm–2pm SATURDAYS FREE EVENTS AT VICTORIA ON THE RIVER Victoria on the River Saturdays HGAF is set to transform Victoria on the River across two Saturdays with music, discussion, art and community. 19 & 26 February PechaKucha Hamilton Vol.48 – Creative Cities PechaKucha brings together an epic line-up of presenters to share stories, ideas and projects. Each presenter projects 20 slides with 20 seconds of commentary per slide. That’s it. Simple. Punchy. Engaging. Saturday 19 Feb, 8.15pm SAW WAVE Live music returns to Victoria on the River with a locally focused line-up of punk rock, hip-hop and rock’n’roll. Saturday 26 Feb, 5pm HAMILTON GARDENS ARTS FESTIVAL HGAF is one of Aotearoa’s largest regional arts festivals. This vibrant outdoor festival showcases an exciting collection of the region’s creative community and a curated selection of national touring shows, predominantly staged within the magical setting of the Hamilton Gardens. 18–27 February www.hgaf.co.nz

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GARDEN TO TABLE Aimed at families, this is a fun and interactive workshop that aims to make the connection from garden to table. It enables families to experience and learn about our kitchen veggie gardens and to identify our home grown produce. Following the session in the kitchen veggie gardens, you will then get the opportunity to create your very own wood fired pizza and then enjoy your own creation for lunch. Friday 21 January, 10am–1pm $50 adults / $25 kids www.fallsretreat.co.nz/garden-to-tableworkshop FALLS RETREAT WORKSHOPS Cooking • Saturday 15 January 2022 – Pasta from Scratch • Saturday 22 January 2022 – Salads & Dressings Workshop • Saturday 19 Feb 2022 – Fish Workshop (cooking, curing & smoking. Cost: $190) • Saturday 12 March 2022 – Pickling, Preserving & Fermenting Full Monty Gardening • Saturday 15 January • Saturday 19 Feburary • Saturday 12 March 10am–3pm, includes morning tea and delicious lunch, all $150pp (except Fish Workshop) www.fallsretreat.co.nz WHAKAT NE SUMMER ARTS FESTIVAL Brought to you by Arts Whakatāne, and running from January through April, includes music, dance, outdoor theatre, film, art, sculpture, and public programmes. Highlights include Sculpture Symposium in the Whakatāne Gardens, Molly Morpeth Canaday Award, Jazz in the Park, Dance Carnival www.whakatane.com/events/festivals-andshows/summer-arts-festival FARMING LIKE GRANDAD The Waterwheel Historic Trust presents Farming Like Grandad & Country Fair, a fun day out for the whole family. Sunday 30 January, 10am–4.30pm SH30 Kawerau (opposite Military Road) www.whakatane.com/events/farminggrandad-country-fair LOCAL WILD FOOD CHALLENGE Whakatāne’s Local Wild Food Challenge returns in 2022, but this time it's bigger and better than before, as part of a Local Wild Food Festival weekend. Friday 8 April – Sunday 10 April Mahy Reserve Ōhope www.ohopewildfood.nz HAMILTON CENTRAL BUSINESS ASSOCIATION – CBD AWARDS 2 March 2022

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Nourish Magazine Summer 2021 Waikato Edition

Articles inside

Events

Persian Love Cake

Blistered Capsicums with Garlic and Capers

Essential Ingredients

Gardening

From Scratch Onion Dip

Back to Basics

Loving the Luxury of Lexus

Herbal

Ah Shucks, It’s Corn Season

Make the Dish

Nutrition

Sizzling Summer with Wayne

Fired Up

Cool as a Cucumber

Local’s Guide to Raglan

Burgers

In Season

Life’s a Peach

Vic’s Picks

Raspberries

POPPYPEACH Chicken Salad

St Kilda Store

Market Values

Courgettes

News