Nourish Magazine Summer 2023 BOP Edition by Nourish Magazine

ISSUE NO. 53 SUMMER 2023

ISSUE NO. 53 SUMMER 2023 BAY OF PLENTY, NZ WWW.NOURISHMAGAZINE.CO.NZ

PLUS APRICOT, WATERMELON, BASIL, CANAPÉ RECIPES, AND MORE

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Vic’s Picks News Gardening Nutrition Beauty Book Review Nourish Learn Events Marketplace

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, Harriet Boucher, Rachel Hart, Fiona Hugues, Vicki Ravlich-Horan, Megan Lyon. COVER IMAGE Ashlee DeCaires PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

11 14 23 26 56 62 64

Read Bros – 150 Years in the Making Top Ten in Thames Balsamic Vinegar 101 Summer Sipping Sicilia Amuninni Cheers to Champagne Changing Lives in Cambodia Zone with Zing

recipes 16 18 31 38 44 49 52 58 66

Lip Smacking Balsamic Setting the Scene A Taste of Sicily Basil Apricots Packed Lunch Stick it to Em Canapés Watermelon

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NOURISH

ISSUE 53

Here's to Summer There is no denying that after food, travel is my favourite way to spend my money and time. But as we embark on the New Zealand summer, there is nowhere else I would rather be. And I think we are the lucky ones who get to combine our festive celebrations and the ringing in of a new year with our summer holidays. As I write this, news has just broken that the washed-out State Highway 25 in the Coromandel will be open by Christmas. This is awesome news for our petrol bills this summer and for all those businesses on the peninsula. As someone who has been holidaying on the Coromandel my whole life, Thames was always the halfway pit stop. When heading to Coromandel with my grandparents we’d always stop at Waiomu Bay for a picnic and ice cream. There is now a busy café there. Despite the tough few years, Thames is flourishing. Ashlee DeCaires and I spent the day there uncovering some gems in this cool town; see the feature on Read Bros on page 8. And on page 11 discover just a few of the great places you need to visit in Thames, whether it’s for the day, weekend, or passing through. It’s been a big year here at Nourish HQ, although I think I say that every year. This year saw us release the Nourish Cookbook, vol 2. This was named top four in the world in the 29th Gourmand Awards for our gorgeous cover and in the Easy Recipe category. The winners will be announced just after we go to print. Being recognised among the top in the world is awesome, but the real thrill has been getting your feedback and seeing you cook and love the recipes we do.

Speaking of recipes, this edition is jam packed with loads of fresh, in season inspiration, from my apricot recipes on page 44, to Harriet’s watermelon treats on page 66. Kathy Paterson creates some magic with basil on page 38, Fiona Hugues sets the scene on page 18, and Emma Galloway sticks it to us with kebab recipes on page 52. I get geeky discovering more about balsamic vinegar on page 14, and then fizz over Champagne on page 56. Talking about fizzing, the number one question I have had in the last two months has been “How was Sicily?” While I have struggled to encapsulate how good it was in a couple of sentences, I think the smile on my face when I try says it all. For a small snapshot of our Taste of Sicily tour, go to page 26. Here's to a fabulous Kiwi summer. From the Nourish team we wish you all a wonderful new year and look forward to bringing you more fresh, local flavour in 2024. Cheers

Vicki Ravlich-Horan Editor

TASTE THE WORLD WITH NOURISH

T DA

TASTE OF

2 0 TH – 3 0 TH S E P T E M B E R 2 0 2 4

15 T H – 2 4 T H J U N E 2 0 2 4

We’re doing it again! Here’s why

Mexico’s culinary capital, Oaxaca to Puebla and finishing in Mexico City, we’ll see mezcal being made, visit markets, try our hand at making tortilla and if you’re brave eat some bugs. We will visit ancient sites, eat fabulous food, learn about traditional artisans and meet amazing people.

“This is a tour that opens up experiences not normally available due to the knowledge of the local guide. So many wonderful experiences.” – Kay “Wow what a way to explore Sicily - The small and intimate nature of the trip made it extra special” – Mandy

Option – Add on four wonderful nights relaxing on the Yucatan where we will swim with turtles, visit Chichen Itza and relax.

NUMBERS ARE LIMITED ON THESE SMALL GROUP TOURS SO DON’T DELAY!

Go to nourishmagazine.co.nz r email vicki@nourishmagazine.co.nz

Vic's Picks

BUT FIRST DESSERT

2024 CALENDAR RECONNECT WITH NATURE

If you ask me there is always room for dessert! The real dilemma is narrowing down what you will have and the But First Dessert team are making this even harder with their new summer menu. Think a fresh take on pavlova with strawberries or this stunning Greek Yoghurt Mousse and Basil. But First Dessert Open from 1pm Wed – Sun Elizabeth Street, Tauranga

JENNIFER DUVAL-SMITH

jenniferduval-smith.com

A GREAT WAY TO START THE YEAR I’m of the age where marking off the days on the calendar is not such a thrill. To make the marking of time a little more joyous, we are selling these gorgeous calendars by Jennifer Duval-Smith. Jennifer is an Auckland based botanical painter. I loved her work so much I commissioned her to illustrate our cookbook cover. Head to nourishmagazine.co.nz/shop to buy Jennifer’s 2024 calendar along with either a Nourish Cookbook, vol 2 or subscription.

3. NOURISH TASTE OF TOURS “Wow what a way to explore Sicily – the small and intimate nature of the trip made it extra special. A perfect way to explore the island of Sicily with a passionate, knowledgeable local guide, supremely organised tour leaders, and equally passionate adventurers and foodies. Be prepared for an action-packed week that really does showcase the diverse landscape and cultural offerings of Sicily.” This from Mandy who joined us on our first Taste of Sicily trip in October. Andra’s feedback was echoed by others that joined us, loving both the small group nature of the tour as well as the unique experiences you would struggle to have as an independent traveller. Andra said, “There is something great about a small group of Kiwis, somewhere in the world, enjoying a country and its experiences from the security of their group.” In 2024 we have three small Taste of Tours planned – South Australia in Easter, Mexico in June, and Sicily in September. If you are looking for a wonderful way to really get a taste of these regions, please join us! Head to our website for more details or email vicki@nourishmagazine.co.nz.

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MAIN ST SANDOS

Small but perfectly formed is the best way to describe Main St Sandos menu. Recently opened, the team will be serving fresh and pressed sandos Tuesday to Saturday from 11am to 3pm. Think delicious combos like Prawn and Avocado (black tiger prawn, guacamole, and chipotle sandwiched between fresh sourdough) or Roast Pork (pork belly, country ham, chilli slaw, and chimichurri jam grilled between focaccia). Oh, and did I mention the Portuguese custard tarts? 165 Maunganui Road, Mount Maunganui

News WAIHĪ BEACH SATURDAY FARMER’S MARKET New this summer the Waihī Beach Farmer’s Market is already proving to be a hit with locals and visitors to the town. Fresh, locally grown produce, great coffee, sweet treats, plants, and a selection of high-quality locally made crafts are all reasons enough to visit. With a relaxed vibe, live music, playgrounds, and kids tent area, this market is the perfect place to chill out and shop for local deliciousness. Every Saturday 8am – 12pm Waihī Beach Primary School Grounds, 100 Beach Road, Waihī Beach waihibeachfarmersmarket.co.nz

YOU CAN AGAIN & AGAIN In our spring edition we brought you a story about Vincent Callister from Make Waste History who is working hard to introduce Again Again to the Bay of Plenty. Again Again is a platform that makes it normal and easy to borrow reusable cups and containers when you get takeaways so that you can skip on the waste. We are thrilled to share that along with early adopters to the system like Elizabeth Café in Tauranga and The Cozy Corner in Taupō there is now a growing list of eateries where you can use this awesome system. These include Alma Eatery in Omokoroa, KofiStop in Bethlehem, Zest Café in Greerton, Mt Zion Coffee and Breadhead Café in Tauranga CBD, and Special Mention in Arataki. In Mount Maunganui Mount Surf Shop, The Chilean Way Coffee Shop, Sabal Bowls (reusabowls only), Wildflour, and Tay Street Store. Along with Aroma Café in Rotorua and Cafe Lacus in Taupō. makewastehistory.org

COASTAL LIVING AT ITS BEST If the term ‘townhouse’ conjures up images of a tiny footprint and living virtually on top of your neighbours, then think again.

TUNE INTO THE SAUCE In association with The Feed, Tash McGill aka The Spirits Writer and Nourish magazine have teamed up to bring you The Sauce, a semi regular podcast on what we are eating and drinking along with interviews and hot topics in food. Tune in on Spotify, Apple Play, or head to thefeed.co.nz for more details.

Just released and built by award-winning builders The Thorne Group, The Sands Terraces Townhouse development will change the way you think of coastal living. Be amongst the first to enjoy these spacious, two-level homes located near The Sands Town Centre and just over 1km away from Papamoa Beach. thornegroup.co.nz/new-terraces

AWARD WINNING FLAVOURS OF PLENTY FESTIVAL RETURNS The Flavours of Plenty Festival recently picked up the 2023 Best Lifestyle Event and Best Local Government Event at the NZ Events Association annual awards. Tourism Bay of Plenty General Manager Oscar Nathan says his team is “elated” with the festival’s win. Festival Director Rae Baker says she always knew it had the ingredients to become an iconic event, not just for the Coastal Bay of Plenty but for foodie lovers from all over the country and further afield. “We’re really just at the start of this journey, with two successful annual festivals under our belt. These wins epitomise our goal of seeing the Flavours of Plenty Festival being recognised as a hallmark event for our region – it generates positive vibes within our community, attracts vital visitors, and directly supports so many businesses.” Plans are well underway for an even bigger and better festival in 2024 with over 40 events happening across the Coastal Bay of Plenty, between the 4th and 14th of April. Suzy Spear from Tourism Bay of Plenty says, “Expect to see the return of some favourite events along with some exciting new ones.” Tickets go on sale in February, sign up to festival news to stay up to date at flavoursofplentyfestival.com and follow along on social media @flavoursofplenty.

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NOURISH

F E AT U R E

READ BROS

150 Years in the Making WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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Not many businesses can lay claim to foundations that are over 150 years old. Read Bros, in the heart of Thames can – literally and figuratively. Current owners, John and Nicola Read are the fifth generation of Reads to own and run the iconic hardware store. Everywhere you look in this bustling store are reminders of its past. Russel Skeet, local historian and passionate Read Bros employee, points a few of these out. Like the concrete reinforcement tracks running under the floors. These were laid to support the weight of billiard tables and a key part of the story as to how Read Bros came to be on the main street in Thames. Arthur Read, the second generation of Reads in Thames, advanced a loan in the 1930s to the Exchange Hotel on the then billiard saloon. When they defaulted on the loan, Arthur found himself the owner of the building. At this stage Read Bros Hardware was based in Grahamstown. So in 1935, Arthur took the opportunity to move the business to Pollen Street, where it can be found today bigger than ever having expanded into what was the Exchange Hotel next door in 1996.

For a business steeped in history, Read Bros are not stuck in the past. Instead, it is the lessons of the past generations and an honouring of the past that is helping propel Read Bros into the future. One of the things that strikes you when you enter the store are the nuts and bolts – the wall of them that is, along with screws and nails. These can all be bought individually or the exact number you need. They’re dispensed to you in a good old fashioned and now somewhat back in fashion paper bag along with advice, if you need it. I’m told the front counter is always grubby from people bringing in bits of machinery or equipment that needs fixing as the brains trust behind the counter try to help find the right part or solution. John says, “If we haven’t got it, we will direct people to another store in town that will. And if there isn’t another option in town we will try and get it in.” And if all else fails they’ll try to make it! This solution-based customer service is one of the reasons if you visit Read Bros on any given day the shop will be humming with activity. In a family business, people are key, and this is very much the feeling you get when you walk into Read Bros. Whether you stumbled in because of the eye-catching display or you are in

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need of that whatchamacallit, the welcome and attention will be the same. If you need a new handle for that trusty spade or you’re after a coffee plunger for the bach, have a carpentry project you need advice on, or are looking for a fun gift, Read Brothers is the place to go. We came to check out the homewares department, a key part of traditional hardware stores but one that has given way to outdoor furniture and plants in chain stores everywhere. The bringing back of the homewares department was the brainchild of Sue Gwynne. Sue saw the glazed over eyes of many of the women who accompanied their partners into the store. With a keen eye for design and an understanding of Read Bros, Sue has created Forage. Here, carefully curated homewares sit seamlessly in a traditional hardware store. And just as not all women walk into a hardware store dazed or bored, not all men bypass Forage. I see meat grinders of varying sizes to make sausages, while some see burley makers. There is good old fashioned, now very trendy, enamelware which is also perfect for those that camp or fish. Beautiful tea towels and ecofriendly hand knitted dishcloths sit beside bakeware and essential kitchen kit like the stainless-steel bowls. Like the bowls, which are made in Dunedin, everything is thoughtfully and carefully sourced. This is a store that has it all, a fantastic range – from John Bulls to motor mowers, kitchen scales to gold pans. But more than the stock it has the heart. So next time you are in Thames pop into Read Bros, I promise you will leave with a smile, if nothing else! __ Read Bros. 308 Pollen Street, Thames, 3500 readbros.co.nz

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NOURISH

F E AT U R E

TOP TEN IN

THAMES WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Many of us travel through Thames as we head away on holiday. We spent a little longer in town talking to locals and discovered a few gems.

1. THE WHARF COFFEE HOUSE & BAR Located on Shortland Wharf, there is more than one reason to stop by here. A great spot to stretch the legs and grab a true Kiwi feed of fish n chips by the water. If fishing is on the agenda there is room to park the boat as you pick up supplies like bait and ice. And if that fishing didn’t turn out as successfully as you wished, stop in on your way home to pick up some of the freshest fish available! MAP-MARKER-ALT Shortland Wharf, Queen Street

THE WHARF

2. CROWN LYNN AND MORE Whether you are a collector or just want a trip down memory lane, this store is a must. Jam-packed with Crown Lynn, plus a variety of other vintage collectables, this little touch of Kiwiana will leave you smiling. MAP-MARKER-ALT 756 Pollen Street 3. THAMES GOLDMINE EXPERIENCE If you have a little time, give gold panning a go or don a hard hat and go underground to discover what was once the richest gold mines in the area. See and hear a working stamper battery and really get an understanding of what gold mining was like in the 19th century. Run by enthusiastic and knowledgeable volunteers, Thames Goldmine Experience truly is gold! CROWN LYNN AND MORE

MAP-MARKER-ALT Tararu Road

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HUIA

LITTLE TOKE

4. VESSEL An artist co-operative comprising of 11 members, plus commission artists, you will find an ever-changing and eclectic mix of local art at Vessel, including jewellery, sculptures, paintings, ceramics and more. MAP-MARKER-ALT 752 Pollen Street 5. HUIA Owner Lee recently moved to this new spot which once was Bounty. Huia has a handpicked selection of women’s and men’s fashion, art, pottery, jewellery and homeware, all designed in Aotearoa. MAP-MARKER-ALT 754 Thames Street 6. THAMES ORGANIC SHOP Stop in to stock up on some summer essentials, including the freshest organic produce. The Thames Organic Shop is a community organisation and charitable trust and a great example of how living in a small community can be so rewarding.

VESSEL

MAP-MARKER-ALT 736 Pollen Street 7. THE DEPOT The Depot is a beautiful space easily missed by the uninitiated. Out front you will see Café Melbourne, a great spot for a bite with great coffee and super friendly staff. As you wait for your coffee or food, head down the back to discover a number of other wonderful businesses tucked away in this beautifully restored building from The Plantery to Savour and Spice. Right at the end you will find award-winning distillers Awildian, who are open Thursday to Saturday for tastings. MAP-MARKER-ALT 715 Pollen Street 8. LITTLE TOKE Smoothies, smoothie bowls, poke bowls and coffee, Little Toke was mentioned again and again by locals. And we have it on good authority this local fav is expanding with a tapas and taco bar, hopefully open for the summer in the newly renovated space next door. MAP-MARKER-ALT 720 Pollen Street

THAMES ORGANIC SHOP

BURTONS ON POLLEN

9. CARSONS BOOKSHOP ‘Get lost in a great book shop’ is their tag line and it couldn’t be truer. An independent bookshop like Carsons is a rare find these days! Growing up and holidaying in Coromandel it was a tradition to stop at Carsons where the selection is vast and the staff picks super helpful for a summer of reading ahead.

10. BURTONS ON POLLEN 10. Burtons on Pollen When we asked locals where their favourite lunch spot was, Burtons was inevitably mentioned, if not a little sheepishly. The old style café with self-serve cabinets is one not to be judged by the cover! Step inside and discover the biggest custard squares I have ever seen along with gorgeous hearty homemade pies and more.

MAP-MARKER-ALT 600 Pollen Street

MAP-MARKER-ALT 444 Pollen Street

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PLUS We tried to narrow it down to 10 as we are suckers for alliteration. The truth is we just couldn’t, so here are a few more spots to add to your list. Coco Coffee – The perfect stop for a takeaway coffee. MAP-MARKER-ALT 661 Pollen Street Waiomu Beach Café – A great spot on the Thames coast for a coffee or bite to eat. Just remember, everyone has the same idea on those busy travel days. MAP-MARKER-ALT 622 Thames Coast Road, Waiomu Hi Stranger Café – We discovered this quirky café last year.

THE DEPOT

Blackbeards Smokehouse – A must stop for seafood fans. You’ll find their smoked mussels in supermarkets throughout the North Island but what’s better than picking them up at the source, along with the likes of a steak and oyster pie, smoked mussel dip and more. MAP-MARKER-ALT 1 Kopu Road Thames Market - You'll find locally produced plants, fruit and veg plus bric-a-brac, second hand goods and books, arts and crafts, fine food, cheeses, specialty oils and much more. MAP-MARKER-ALT Held every Saturday from 8am to 12pm in Grahamstown.

MAP-MARKER-ALT 604 Pollen Street

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EDIENT 1 R G

Balsamic Vinegar WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Growing up I think there were only two types of vinegar in my parents’ pantry, malt and white. In comparison, my pantry contains a whole shelf of vinegars – white wine, red wine, chardonnay, sherry, rice, Chinese black vinegar… OK, so my pantry may not be a good example, but I bet yours contains at least a few different vinegars, and one of these is likely to be balsamic, a vinegar now common place but unheard of in New Zealand 50 years ago. So common, balsamic even has its own TikTok craze, where a tablespoon of balsamic vinegar is added to sparkling water for a so-called healthy Coke alternative. I recently got chatting to Liz from Vetro Tauranga. We were standing in the vinegar aisle, and she was showing me their new range of Carandini balsamic vinegars and glazes, and I discovered there was a lot more to know about balsamic vinegars. ACETO BALSAMIC TRADIZIONALE Traditional, authentic balsamic vinegar can only come from Reggio Emilia and Moden in Italy. Like so many traditional foods from Europe that are steeped in history but loved the world over, balsamic vinegar is controlled by a set of rules to protect it from fakes as well as good imitations. Authentic balsamic vinegar will be labelled Aceto Balsamic Tradizionale and will have a D.O.P (Denominazione d'Origine Protetta) stamp. To conform to these EU rules, traditional balsamic vinegar can only be made from grape must ( juice) from grapes grown in the Modena and Reggio Emilia regions and contains no other ingredients.

The grape must is boiled in huge cauldrons outdoors over open flame to reduce its volume and concentrate its sugars. It is then fermented in a series of wooden barrels that successively get smaller. This process, which uses barrels made from various woods, takes a minimum of 12 years and allows the vinegar to acquire complex flavours, mellowing its acidity while also becoming more concentrated and have a syrupy consistency. This long and complex process is also why traditional balsamic vinegar is expensive and shouldn’t be wasted by using to cook with. Heat will destroy the unique bouquet while adding oil or other ingredients to make a dressing will sully the precious flavours. Instead, use this prized vinegar as a drizzle where it will shine. Drizzle over fresh strawberries or parmesan cheese, over a risotto, or a creamy dessert like panna cotta or vanilla ice cream. BALSAMIC VINEGAR OF MODENA Don't confuse these bottles with the traditional balsamic; it's a completely different process, and thus price point. For centuries it has been a farmhouse practice to mix concentrated grape must with wine vinegar and some aged vinegar to make a vinegar for everyday cooking. This is what “Balsamic Vinegar of Modena” is, a vinegar made from a mix of grape must and wine vinegar, produced at an industrial scale, to meet global demand for balsamic vinegar. Balsamic Vinegar of Modena PGI (Protected Geographic Indication or sometimes IPG) must still conform to a set of guidelines to ensure its quality.

Takeaway without the Throwaway On average, almost 1,000,000 single use cups are littered or landfilled in NZ everyday! Join the network to make waste history and enjoy your coffee on the go in a premium returnable cup. Find out more at participating cafes or at

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NOURISH

The culture and tradition of balsamic vinegar is so important that the Italian government applied for and received a Protected Geographic Indication from the European Union. This means that if a bottle has the words Balsamic Vinegar of Modena PGI (or IPG) on the label, and a special seal from the EU, the vinegar must conform to a strict set of production guidelines. These include: The grape must has to come from grapes grown in the Emilio Romana Region in Italy, and the vinegar must be produced and bottled by qualified producers in the Modena region. The end product needs to contain a minimum 20% concentrated grape must. The amount of grape must is important as this will determine the taste of the balsamic vinegar. Unfermented grape must is sweet, while the wine vinegar is acidic, thus the more must the balsamic vinegar has the sweeter it will be. Armed with this knowledge you can determine which balsamic vinegar you want, depending on how you are going to use it. Balsamic Vinegar of Modena is meant to be used as an everyday vinegar. Lighter, tart balsamic, i.e., those with less grape must are best for using in a vinaigrette or deglazing a pan. I love to drizzle over roast vegetables or the likes of barbecued zucchini. The sweeter, more syrupy vinegars are better for use in marinades and sauces and to drizzle over dishes as a finishing sauce.

F E AT U R E

BALSAMIC GLAZES Balsamic glaze (or balsamic syrup) is reduced balsamic vinegar, often with added sugar and thickeners. It's meant to mimic traditional balsamic vinegar, but at a fraction of the cost. Back in my catering days (early 2000s), we would do this by boiling balsamic vinegar with brown sugar and would then use this as a flourish on the plate. While the zig zag of balsamic as a garnish may have disappeared, the range of ready-made glazes has expanded, including flavoured versions. Vetro has a range that includes white truffle, orange, and BBQ! “My favourite by far,” Liz says, “is the Carandini Wild Berry in summer, as it just seems to work over everything – from a salad to your pavlova to a lemon tart, over a chocolate cake, summer fruits, in a marinade or as a glaze for venison. They are super versatile and add a lovely deliciousness to whatever they touch.” Check out the full range of balsamic vinegars at Vetro Tauranga, 111 Third Avenue, and Vetro Rotorua, 1131 Amohau Street.

AGEING The policing of aged balsamic vinegars has proved problematic, so there are only two classifications. Balsamic Vinegar of Modena must be aged for a minimum of two months in wood barrels. Aged Balsamic Vinegar of Modena must be aged for a minimum of three years, also in wood barrels. BALSAMIC VINEGAR There is nothing stopping someone making a delicious balsamic vinegar outside of Modena. It just can’t have the label. And while there are many producers around the world making perfectly delicious versions of balsamic vinegar, there are also many creating cheap and nasty ones! You can spot these by checking the ingredient list. If it contains sweeteners and thickeners and makes no mention of grape must, this is little more than a dark vinegar and you might be better off using a sherry or red wine vinegar. WHITE BALSAMIC White balsamic is balsamic vinegar made with grape must that has been boiled at a low enough temperature so the sugars in the grape juice are not allowed to caramelise and colour the vinegar. White balsamic doesn't have the flavour that comes with the caramelisation and is thus less complex than regular balsamic vinegar. Use white balsamic when you don't want the vinegar to impart a dark colour in or on the food you are preparing, like in a dressing or to deglaze grilled asparagus.

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Lip Smacking Balsamic Recipes RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

B A L SA M I C P E A R L S Like air fryers, the molecular gastronomy trend never really piqued my curiosity. Sure, I’ve enjoyed a tasty foam when fine dining, but who can be faffed with that sort of thing at home? Much like I may eventually succumb and see the benefits of an air fryer, I love making these tasty pearls. The only extra piece of kit you will need is a dropper. (I picked one up for a couple of bucks at Sweet Pea Parties). With the addition of some agar agar, you can have these impressive pearls that add a taste explosion to a simple dish like a Caprese salad.

2 cups oil (extra virgin olive, avocado, or sunflower oil are my preferences) ½ cup balsamic vinegar (use the best you can afford) ½ tsp of agar agar (available at Vetro and The Herbal Dispensary) Place the oil in a tall glass or jug in the freezer. After the oil has been in the freezer for 15 minutes, place the vinegar and agar agar in a small pot and gently heat while whisking to dissolve the agar agar. Take the chilled oil out of the freezer and using the dropper drop the vinegar liquid into the cold oil. The pearls will form as they hit the cold oil and fall to the bottom. Once you have used all the vinegar mixture, use a sieve to drain the oil and retrieve the balsamic pearls. Don’t throw the oil away, you can use this again or in cooking. The pearls will last in an airtight container for a long time in the fridge. Note – if the olive oil is in the freezer too long it will solidify. The key is to get it as cold as possible before this happens.

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NOURISH

RECIPES

B A L SA M I C B E E F SA L A D WITH CARAMELISED ONIONS Onions caramelised in balsamic vinegar are a wonderful condiment and one of my favourite toppings on a burger or steak sammy. This salad takes that combo but instead of slowly cooking down the onions to create a chutney, they are roasted in balsamic vinegar until soft, making them a key player in this salad. If you are using an inexpensive balsamic vinegar or one with low must levels and thus quite tart, I suggest adding a tbsp of brown sugar to the steak marinade for balance. SERVES 4

600–700g piece of rump steak (approx. 4cm thick) 3 tbsp balsamic vinegar 2 tbsp olive or avocado oil 2 cloves garlic, peeled and finely chopped 1 tbsp grainy mustard salt 6 medium sized red onions, peeled ¼ cup balsamic vinegar

4 tbsp olive or avocado oil 2–3 sprigs fresh thyme salad leaves (I love rocket for this salad) 500g asparagus, ends trimmed and sliced in half* feta or soft goat’s cheese Make the marinade by mixing the first measure of balsamic vinegar, oil, garlic, mustard, (sugar if using), and a pinch of salt into a shallow dish that will fit your piece of steak. Place the steak on the marinade and turn a few times so it is well coated. While the steak marinates, cut the onions in half from tip to root. Cut each half into three or four wedges, slicing through the root so that the wedges stay intact. Red onions at this time of year tend to be last season’s, so many may have started to sprout. If so, carefully remove these. Place the onion wedges in a medium sized ovenproof dish and gently toss with the

second measure of balsamic vinegar, second measure of oil, and a pinch of salt. Add the thyme and roast at 200°C for 40–50 minutes, giving them a stir 20 minutes in. They are ready when they are beautifully soft. To cook the steak, heat a griddle pan or the BBQ until smoking hot. Sear the steak for 4–5 minutes on one side then turn and sear the other side for another 4 minutes. Take off the heat and allow to rest for 8–10 minutes. While the steak is resting, grill the asparagus. Assemble the salad by placing a bed of lettuce leaves on the platter followed by the caramelised onion and grilled asparagus. Slice the steak and place this on top, then scatter over the cheese. Serve as a complete meal with some crusty bread. *When asparagus is no longer in season, blanched broccolini or green beans can be substituted.

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NOURISH

RECIPES

Setting The Scene RECIPES & IMAGES FIONA HUGUES

As warm summer weather and entertaining season encompass us, I find I’m bouncing from creating one tablescape to another. Changing up looks with minimal cost and using what I have on hand is key to keeping budgets in check. It’s my daily job to make things look good for clients and brands, and sourcing indulgent wares and interesting props for my collection is a large part of that. I’ve been buying French antiques and tableware from my friend Jo of Linen and Stone for a few years now. You can now find her collection, along with other wonderful finds from Colonial Heritage Antiques, and Tuffet & Co at Heritage Trading Company in Cambridge. Integrating gorgeous vintage finds in amongst my loved family heirlooms and collections of old and new pieces to make gorgeous tables showcasing delicious food makes for happy memories all year long. I’ve shared some of my current favourite tabletop ideas for summer here with some fast simple recipes to get you knocking up beautiful and easy soirees of your own in a jiffy.

SETTING NOTES Sometimes you just need to let the season dictate what you decorate your table with. Wander off and go for a wee forage for interesting and dramatic things that nature has provided. I used these garlands of darling little tomatoes as a loud contrast to the denim blue check I laid on the table. Vintage woven placements I found at an op shop teamed up with old bamboo cutlery add a little tropical style to this summer setting. For serveware I dug into my Linen and Stone collection for a few pretty floral plates in blues and browns to continue the theme. The blue striped napkins I made with torn squares of 100% cotton from a fabric store.

TOMATOES WITH STRAWBERRIES AND BASIL a selection of red & green cherry tomatoes, sliced in half, or heirloom tomatoes cut into chunks 10–15 strawberries a few sprigs Greek basil 2–3 tbsp Champagne (or white wine) vinegar extra virgin olive oil

shaved parmesan to serve

Heritage Trading Company 40 Duke Street, Cambridge

Slice strawberries in half if they are large and lay on a platter with the cherry tomatoes. Season generously with salt and pepper and allow to sit for 10 minutes. Just before serving, sprinkle with the vinegar and drizzle well with extra virgin olive oil. To serve, shower over some Greek basil leaves and shaved parmesan.

ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081 TAURANGA 111 Third Avenue, Tauranga • 07 579 9111 vetro.co.nz

Quality mediterranean products at everyday prices

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SETTING NOTES

For this setting I stuck with a monocromatic theme, aligning my collection of black and white patterned cermaics with an antique pewter salt shaker, small jug, and Parisian ebony handled knives from Jo’s store. I go to fabric stores and choose whatever pattern takes my fancy and buy a couple of metres to use as a tablecloth. This is a great way to get non-traditional patterns and prints into your tabletop décor, so let your imagination run wild.

This is an old floral print I found at a fabric store. I soaked it in a bucket of tea and coffee to tone down the bright white background. The hand painted Italian plate I found at Linen and Stone, which I have teamed up with new green Italian platters accentuated with brights pops of yellow from a small ceramic Le Creuset spoon and centrepieces of fresh lemons. The cutlery is also from Linen and Stone – the horn handled knives are some of my favourites.

CUCUMBER ON SMOKED FISH CREAM

PRAWNS WITH LEMON CAPER BUTTER

This is my version of a dish that Vicki and I ate on the last day of our recent trip to Adelaide. Super simple and tasty on a hot summer’s day, cool cucumbers nestled on creamy glamorised store-bought taramasalata, sprinkled with a little spicy shichimi togarashi on top (or sometimes known as 7 flavoured chilli powder, it has tasty notes of citrus and sesame with added heat), found at good supermarkets and Asian stores. Ridiculously easy and insanely delicious, all cool, creamy, and spicy on a hot summer’s day.

Nothing screams summer quite like a bright orange prawn, and this recipe is super simple, easy to knock up, and delicious to boot. Just add bread to sop up all the buttery juices.

Lebanese cucumbers sliced lengthways Store bought smoked fish pâté or taramasalata Lemon juice Shichimi togarashi to sprinkle Extra virgin olive oil Place the fish pâté in a bowl and loosen with a little lemon juice. Taste and season if necessary. Spread onto your serving plate. Slice the cucumbers lengthways and place on the top of the pâté. Drizzle decadently with lots of olive oil and sprinkle over the shichimi togarashi powder. Serve immediately.

6–10 large whole prawns, raw, or precooked if you’re short of time 100g butter 2 tbsp capers lemon juice (around half a lemon or to taste) salt & pepper If using raw, cook the prawns on a hot barbecue or grill until they go bright orange and the meat is cooked. Set aside. Melt butter in a pan over high heat. Just before it starts to foam add the capers, a squeeze of lemon juice (watch, it sizzles dramatically), and pour over the cooked prawns. Season with salt and pepper. Serve with fresh bread to mop up the buttery juices.

FASHION ACCESSORIES GIFTS BABY

4 Te Puna Road, Te Puna

Monday to Friday 9am to 4pm Saturday & Sunday 10am to 3pm

www.chalkandcharcoal.co.nz

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SETTING NOTES

BAKED AUBERGINES WITH SALSA VERDE

There’s something joyous about yarn-dyed red gingham that instantly adds frivolity to your tablescape, imagining scenes of balmy weather, buzzing bees amongst wildflower meadows, and deep blue skies. I accentuated the softness of this red check with pink striped napkins and pink patterned vintage ceramics. My trick here is to mix and match but keep some similarities running through – in this instance, feminine pinks and fancy embossing and edges on my serveware. I added a woven placemat and raw bamboo handled vintage cutlery as a natural nod to alfresco eating.

Sometimes all you need is a hero vegetable prepared deliciously to wow your guests. These small aubergines grilled until soft are fabulous on their own as a light lunch or as a side to grilled meats. Just add some leafy greens on the side.

3–4 small aubergines, halved Extra virgin olive oil salt & pepper a handful of Italian parsley 3–4 sprigs of basil 1 tsp capers 2–3 tbsp red wine vinegar

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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1 tsp Dijon mustard a good thick Greek yoghurt Shove the herbs, capers, vinegar, and mustard in a jug and buzz with a stick mixer until pulverised. Add olive oil to loosen and season to taste. TIP – if your salsa verde is a little bitter, add a teaspoon of honey. Blitz again. Set aside. Preheat your oven to 190°C fan bake. Season the cut side of your aubergines with salt and pepper. Heat a little olive oil in a heavy pan over medium/high heat and fry the aubergines in batches, cut side down, until well browned. Transfer to a lined baking tray and bake until softened, around 15–20 minutes. Arrange baked aubergines on a serving platter and season. Place Greek yoghurt in a dish and swirl in the salsa verde. Serve alongside the aubergines.

NOURISH

DRINKS

FERM LIVING'S RIPPLE GLASSWARE From Danish design house Ferm, these mouth blown into mould glasses feature a beautiful ripple surface. The vertical ripples add a strong and sophisticated look to these incredibly lightweight and elegant glasses. Perfect for both summer entertaining and special occasion gifting. From $89 Find them at The Sunday Society 452 Tauwhare Road, Tamahere www.thesundaysociety.co.nz

KIWI SUMMER IN A GLASS But First Dessert is the place in Tauranga for an after meal treat, but now you have an excuse to start the night there too. Check out their Kiwi 'n Melon cocktail. This refreshing cocktail is made with gin, kiwifruit, watermelon, and lemon and just perfect on a summer’s evening.

CHILL OUT Nick from Solera in the Mount says this summer he is loving chilled red wines. The French have a style of wine called Beaujolais Nouveau, which is made using the Gamay grape variety (relative of the Pinot grape), and it goes through a fermentation process called carbonic fermentation which allows it to be drunk super fresh and is served chilled. Nick says this gives these wines “more body than a Pinot, but not as much as red wines”.

But First Dessert Elizabeth Street, Tauranga

You’ll find a couple of examples of these wines on Soleras’ list, including a New Zealand version from Swift wines available by the glass. Solera 165 Maunganui Road, Mount Maunganui

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ITALIAN S UMME R

WORDS TASH MCGILL

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NOURISH

Picture yourself strolling through the vibrant streets of an Italian town during the late afternoon – finally enjoying a touch of European summer! This summer is the perfect time to indulge in the most popular Italian aperitif ever created – Aperol. First released in Padua, Italy in 1919, Aperol is full of vibrant bittersweet citrus and botanicals but an easy-going alcohol content of only 11%. It’s the perfect time to immerse yourself in this iconic Italian style of drinking and dive into the fascinating world of Aperol cocktails. This delightful orange spirit can bring a touch of Italy to your gatherings this summer. Aperol is an aperitivo, that will awaken the palate, making it an ideal choice for pre-dinner sipping, as it livens the taste buds without overwhelming them. The Aperol Spritz is a simple combination of Aperol, prosecco, and sparkling water that can be made in single serves or by the jug for a summer barbecue. You'll discover a thirst-quenching cocktail that can transport you to the sun-soaked Mediterranean beaches or an Italian palazzo, or even a sunny café patio for brunch.

DRINKS

APEROL SPRITZ While any sparkling wine can be combined with Aperol and soda, for an authentic Aperol Spritz experience, it's worth seeking out an Italian Prosecco. Prosecco comes in a range of sweetness levels, so you can choose one that perfectly suits your palate.

90ml prosecco 60ml Aperol 30ml soda or sparkling water Garnish: orange slice Add the prosecco, Aperol, and soda to a wine glass filled with ice and stir. Garnish with an orange slice.

PAPER PLANE After dinner, or if your palate leans bolder, this summer is the perfect time to try a new classic Aperol cocktail. The Paper Plane was created by New York City bartender Sam Ross in 2008. The cocktail recipe quickly travelled the world becoming one of the most popular modern classics in recent history. With added complexity from sweet American bourbon and added vermouth, the Paper Plane showcases the diversity of Aperol and those bittersweet botanicals.

20ml bourbon

Tash McGill Tash is one of New Zealand’s leading spirits writers, industry advocates and educators, as well as chairperson of the New Zealand Whisky Association and President of the NZ Food Writers.

20ml Aperol 20ml sweet vermouth/Amaro 20ml lemon juice, freshly squeezed Add the bourbon, Aperol, vermouth, and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.

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NOURISH

F E AT U R E

SICILIA – AMUNINNI WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON (AND VICKI RAVLICH-HORAN)

Amuninni (aa-moo-nin-nee) is the Sicilian way of saying ‘let’s go’, much like the often used Italian word ‘andiamo’.

It’s midafternoon on another cloudless day in Sicily and I’m taking a moment. It is day seven on our first Taste of Sicily tour and after another busy day we are in Ortigia for the afternoon. My resting post is more accurately the stone foundations of the Temple of Athena, built in the fifth century BC. In the seventh century the Normans turned it into a cathedral. Its beautiful Baroque façade was added in the 18th century after the devastating earthquake of 1693. This tapestry of history, which is evident beyond the magnificent buildings, is what makes Sicily a remarkable place to visit, and sometimes you just have to take a minute to let it all soak in. The fact we are sitting on 2500 years of history is not lost on the group as they slowly join me after wandering around Ortigia. We only have one more day left on our tour, and I’m not alone in my reverent mood (it’s not just the wine we had at lunch). We have seen, experienced, and eaten so much since arriving in Sicily, it’s hard to believe it’s only been a week. We started in the capital, Palermo, where the chaos of the markets and busy streets was balanced by a beautiful dinner and introduction to Sicilian wines in a perfectly restored private palazzo. We wound our way up the mountain to the charming town of Erice, where we learnt to roll the local pasta and were fortunate enough to meet the famous pastry chef Maria Grammatico (author of Bitter Almonds). We visited the ancient salt pans of Marsala and took a boat trip to Mozia Island for a glorious picnic. We’ve sped around the narrow streets of Modica in Fiat bambinas; watched the sun set over the ancient Valley of the Temples. We sampled granita in Noto and visited local cheesemakers, chocolatiers, and winemakers, enjoying their passion as well as their products.

in 1693 destroyed many towns, most of which were then rebuilt in the intricate Baroque style of the time. Beauty is in the eye of the beholder. Palermo, which was once full of large private palazzi, was destroyed by bombs in World War Two. Instead of being restored, much was abandoned, leaving a preserved old town with its quilted history from two millennia and many invaders evident in its architecture and faded grandeur. Taormina, recently made more famous by the TV series ‘White Lotus’, is the most visited place in Sicily. With its perfectly preserved mediaeval streets, Taormina is idyllically perched high above the sea with views of Mount Etna making it a true marvel.

THE FOOD Sicily’s strategic position has meant its history is that of wave upon wave of invaders. The resulting melting pot is seen in their architecture, people, and linguistic traditions but most prominently in their food. The Greeks brought olives and grapes. The Romans planted wheat, transforming the island into ‘Rome’s breadbasket’. The Arabs expanded the island’s palate with flavour combinations like sweet and sour that are now considered typically Sicilian. They also introduced the likes of almonds and pistachios, citrus, and artichokes. The Normans taught them fish-curing techniques

Tomorrow we’ll be awed by the fresh produce and fish in the Catania markets then head up Mount Etna for a sensational lunch at a local winery before finishing at the picturesque town of Taormina. So here we are in Ortigia, considered the most beautiful town in Sicily. That’s a big call, as it has some tough competition, especially in the Valley de Noto, where a devastating earthquake PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

while the Spanish brought new world ingredients like chillis, sweet peppers, tomatoes, potatoes, and maize. All these introduced foods flourished because of the island’s fertile volcanic soil and warm breezes from Africa creating ideal growing conditions. The true flavour of good Sicilian food comes from Nonna, Mother Earth, and this was most gloriously displayed in the markets of Catania where our hands were itching to buy the gorgeously ripe produce. Over the past week, as we travelled across the island, the vistas changed from vineyards and freshly harvested wheat fields to citrus groves and then into acres upon acres of poly tunnels. Olive and almond groves featured everywhere, while prickly pears and capers grew wild. In each town there was a new taste to discover, with a rich history along with a reverence for the ingredients. We truly experienced this in Erice at a former convent transformed into a boutique hotel and restaurant. Here, expert hands meet curious hands under the tutelage of Benedetta Schifano and the Cumari (an ancient Sicilian word that means godmother or chosen sister). Benedetta is the face of Cucina Siciliana, a not-for-profit organisation reviving and restoring the traditional recipes and food of the region. After a little history of the organisation, area, and the food from food historian Antonello Filippazzo, we got hands on making a local pasta dish, Trapanese pesto busiate. The pasta is made from locally grown wheat from ancient traditional grain. Once our simple dough was made, we rolled it by hand into the traditional local shape, busiate. The name comes from the stick or busso used to roll the pasta. These are cut from the toi toi like bamboo plants that grow wild everywhere. The stick is smooth, stopping the pasta sticking to it. The sauce or salsa, which was equally delicious slathered on fresh bread as it was tossed through pasta, apparently varies depending what part of Trapani you are in. In Erice the almonds are roasted, in Trapani they are raw, and in Marsala they are omitted altogether. The version we made, by pounding the ingredients in a mortar and pestle, started with pungent local garlic and 5–6 roasted almonds, to which we added salt, basil, extra virgin olive oil, and tomatoes. Our Trapanese pesto busiate illustrated how even on this small island there were regional variations. The love of ricotta spans the whole island, although in Palermo and surrounds it will be made from sheep’s milk, and closer to Catania it will be made from cow’s milk.

You can enjoy ricotta in the famous Sicilian cannoli, which is thought to have originated from the Arabs but adapted by nuns and now found throughout Italy. We tried our first of many in the beautiful courtyard of Saint Catherines convent pastry shop in Palermo, before attempting to work off a few of the calories with a climb to the roof of the church for 360-degree views of Palermo. Ricotta also plays a crucial part in the cassata, the queen of traditional Sicilian pastries, which consists of sponge with layers of ricotta, candied fruit and marzipan. In Catania, we enjoyed a gorgeous version of the Cassatella di sant'Agata, locally known as the Minni di Vergini, which means virgin breasts. This smaller version is covered in green marzipan and topped with a single red cherry and was made for the festival of Saint Agatha, a local saint who when she refused to marry had one of her breasts cut off, hence the resemblance to a nipple. You’ll find delicious ricotta filled fritters (crespelle) in the markets, and on restaurant dessert menus, ricotta baked in savoury dishes or salted and added to pasta. We were lucky enough to visit a local cheese maker in Valle del Belice and watch how they made the local stretched cheese from sheep’s milk, Vastedda della Valle del Belice (DPO), where the whey was then turned into fresh ricotta.

THE WINE The Greeks introduced wine to Sicily over two and a half thousand years ago. With ideal growing conditions the island quickly became the workhorse for the Italian wine industry, producing bulk grape juice for the mainland to create into wine. That was until a few decades ago when some innovative and proud Sicilians began to reinvent Sicilian wine, with an emphasis on organic production and lesser known, uniquely Sicilian varieties. In Menfi we visited the first of Planeta’s five vineyards and learnt how this family, whose history on this land goes back five centuries and seventeen generations, has been researching indigenous grape varieties found across Sicily’s varying terroirs, including varietals now forgotten. While applying their strong sustainability practices, they have also looked at the different terroirs to introduce international varieties that suit. Describing themselves as a young company with ancient roots, long-sighted but vigilant guardians of the land and its traditions, the company is known for their hospitality. We enjoyed this firsthand with a flight of their wines spanning the five terroirs of Sicily before enjoying lunch under the ancient fig tree.

Your true local farmers market. E V E R Y S AT U R D AY 7 .45 A M T O 12 N O O N

Tauranga Primary School, Fifth Ave, Tauranga www.tgafarmersmarket.org.nz

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In Marsala we visited Baglio Donna Franca, the home of Ansaldi wines. This relatively new winery is making wine from grapes grown in fields once owned by the Florio family that helped make Marsala wine famous the world over. Wine maker and historical researcher Giacomo Ansaldi is making wine exclusively from native varieties, such as Zibibbo, Grillo, Perricone, and Nero d’Avola, following strict organic principles. Here, we headed down to the cellar to learn more about the Ansaldi wine making philosophy as well as see the gigantic perpetual wine barrels. Perpetual wine, or the original Marsala wine, is an eternal wine, handed down from generation to generation. This wine, which is a minimum 30-year investment, is testament to Ansaldi wine’s vision. As we emerged from the cellar, the sun was setting over the vineyard and the Egadi Islands, the perfect opportunity to enjoy some of the estate’s wares, including their own marmalades, almonds, bread, olives and, of course, wine. On Mount Etna we visited Barone di Villagrande. Here, 700 metres above sea level on the eastern slopes of Europe’s most active volcano, overlooking Taormina and the Ionian Sea, the autumn and winter rainfall can be 10 times that of the rest of Sicily. In winter the temperature can drop to 0°C while in summer it can rise to 30°C

with little or no humidity due to the sloping, well-draining soil and lack of rain in the summer months. Here, the Nicolosi family have been making wine since the start of the 17th century. From the moment they broke ground on this unforgiving territory the family have been innovators, and this continues today. After taking in the breathtaking view of the vineyard, we sat down to a glorious five-course lunch paired beautifully with their wines. The wine of Sicily was a revelation! I discovered new techniques for growing and making wines along with new varietals. We encountered wine makers transforming their industry and reputation by taking native varieties and traditions and applying new world thinking to create truly unique and delicious wines that not only reflect the terroir but the passion of Sicilians. I can’t wait to go back and discover, learn, and taste more! ___ Keen to join Vicki on one of her Taste adventures? In 2024 these include South Australia, Mexico and Sicily. Go to nourishmagazine.co.nz for more details or email vicki@nourishmagazine.co.nz

Simple Summer Brews Camping · Tramping · Adventure · Holidays

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NOURISH

RECIPES

A TASTE OF SICILY RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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One of the true joys of travelling is getting a real taste for a place, and for me the challenge is always how to recreate that at home. I was back in New Zealand just two days before I was in the kitchen trying to see if I could recreate these three dishes we enjoyed regularly in Sicily and often in contrasting locations, be it a white table clothed restaurant or on the street in a bustling market. For me that was one of the pleasures of Sicilian food, the complete lack of snobbery, instead relishing history and tradition and the ability to make something delicious out of very simple ingredients.

SFINCIONE

I can probably sum sfincione up as love at first bite. On our first night in Palermo, we had dinner in a private palazzo that had been lovingly restored. Here, in what was the original kitchen, we were introduced to the world of Sicilian wines, but I could have been a little distracted after biting into the soft pillowy sfincione. I had read about sfincione, which had been described as Sicilian pizza or a focaccia-like bread with thick tomato topping, neither of which descriptions does justice to this dish. The specimen we devoured on that first night was by far the best, with its sponge-like texture, crispy bottom, and perfectly balanced tomato topping.

1 tsp sugar 1 tsp salt 2 tsp instant yeast 1½ cups luke warm water ¼ cup extra virgin olive oil 3½ cups high grade flour TOPPING

2–4 tbsp extra virgin olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 tsp dried oregano or 2 sprigs fresh oregano

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1 400g tin of cherry tomatoes (you can use chopped but I like the sweetness of the cherry ones from Vetro) ½ tsp salt 1 tsp brown sugar ¼ cup water In a large bowl mix together the sugar, salt, yeast, and water. Allow to sit for five minutes before mixing in 2 tbsp. of the olive oil and flour. Once thoroughly mixed, cover the bowl and place in the fridge for 24–48 hours. Make the tomato sauce ahead of time and chill so it is ready when the bread has fermented. Heat the olive oil in a medium sized pot and sauté the onion, garlic and oregano over a low heat. When the onions are soft add the tinned tomatoes, salt, and sugar. Use the ¼ cup of water to swish out the remains in the tomato tin and add this in. Stir and allow to simmer for 15 minutes. Check and adjust the seasoning to taste before pureeing to thick sauce. Coat the bottom of a 30cm x 20cm cm baking dish with the remaining olive oil. Spread the dough into the pan and allow it to rise again in a warm place for around an hour. Place a pizza stone in your oven and turn it up as high as it goes. Carefully spread the tomato sauce on top. Turn the oven down to 230°C and place the pan on the pizza stone to bake for 30–35 minutes.

CAPONATA

Serve it with pasta, on its own, or as part of a charcuterie board; in Sicily caponata goes with everything. I think breakfast time was the only time we weren’t served this sweet and sour eggplant dish. Every restaurant and nona has their own recipe, resulting in different degrees of sweetness. After asking almost everyone for their recipe, we learnt that the secret to the soft unctuous eggplant was to fry them. While not adverse to some deep-frying, I found that a generous drizzle of olive oil and baking them works just as well.

2 eggplants 1 red capsicum (optional) ½ cup extra virgin olive oil salt 2 celery stalks 1 onion

¹⁄³ cup Sicilian olives (available from Vetro)

straining.

¼ cup capers

Peel and chop the onion into similar size pieces as the celery. Heat the olive oil in a pan, add the onion, and sauté for 2–3 minutes. Add the blanched celery, olives, and capers and continue to cook for a few more minutes or until the onion is translucent. If it begins to brown turn down the heat.

1 tbsp tomato paste 1 400g tin of chopped or cherry tomatoes ¼ cup water 2 tbsp sugar ¹⁄³ cup white wine vinegar fresh mint and sliced almonds to garnish Chop the eggplants and capsicum (if adding) into 2cm cubes. Toss with all but 2 tbsp of the olive oil and season with a little salt. Place on an oven tray and bake at 180°C for 30-40 minutes or until the eggplant is very soft. While the eggplant is cooking bring a large pot of water to boil. Chop the celery into 1cm pieces and then add to the boiling water. Cook for 3–4 minutes then add the olives and capers. Cook for another minute before

Stir in the tomato paste and cook for a minute before adding the tinned tomatoes. Fill the tomato tin with ¼ cup of water and then add this to the pan too. Allow the sauce to simmer for 10 minutes before adding the sugar and vinegar. Stir and taste, adjusting the seasoning to taste. Simmer for another 5 minutes before adding the cooked eggplant and capsicum. Serve hot, warm, or cold garnished with fresh mint and some sliced almonds.

Out now!

. y a d o t s r u o y t e G

J U ST $59 I N C LU D I N G P O STAG E . O R D E R YO U R S AT:

www.nourishmagazine.co.nz N A M E D T O P 4 I N T H E W O R L D I N T H E 2 9 TH G O U R M A N D A W A R D S - ( B E S T C O V E R A N D E A S Y R E C I P E C A T E G O R I E S )

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PANELLE

So many of the dishes that stood out were ridiculously simple, and panelle was a great example of this. We enjoyed it freshly fried standing in the bustling market of Palermo as well as while sipping expensive cocktails admiring the view in a swanky hotel in Taormina. Similar to the French socca, this chickpea fritter is moreishly addictive! This recipe is based on the one from Sicilia: The Cooking of Casa Planeta.

2½ cups chickpea flour (available from Vetro) 3 cups water salt and pepper neutral oil for frying In a medium sized pot place the chickpea flour and whisk in the water, trying to avoid getting lumps. Season with the salt and pepper then heat, bringing the water to a simmer. Stir continuously with a combination of the whisk (to remove lumps) and a spatula (to stop the mixture catching and burning). When the mixture has thickened and is pulling away from the sides, take off the heat. Spread onto a lined baking tray. Ideally you want it to be around ½cm thick. Allow to cool and set in the fridge. Once set, cut the mixture into the desired shape and, in batches, deep fry at around 180°C until golden. Drain on paper towels, season with flaky sea salt, and serve while still warm with a glass of Sicilian Chardonnay, dry sparkling wine, or an ice cold lager.

ONL

Y A F

PA C EW S

ES LE

FT!

TASTE OF

2 7 TH M A R C H - 1 ST A P R I L 2 0 2 4 Join Vicki this Easter for five amazing days in beautiful South Australia. We’ll visit markets, wineries, enjoy an Italian cooking class, visit Maggie Beers Farm Shop and more. Cost $4500pp (twin share). Includes: Airfares (Ex AKL), 5 nights 4 star accommodation, five fantastic dinners, all breakfasts and two lunches.

DON’T MISS OUT! Go to nourishmagazine.co.nz for more detail or email vicki@nourishmagazine.co.nz

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Local wild

FOOD

festival MAHY RESERVE, ŌHOPE BEACH Whakatāne’s Local Wild Food Festival is back, returning to Mahy Reserve, Ōhope Beach. Come along and enjoy a relaxed atmosphere with live music, food trucks, local food demonstrations and markets. Tickets: Earlybird $10 pp or $15 pp on the day Kids under 17 FREE! Visit whakatane.com/wildfood for more info.

2PM - 8PM

24 FEB 2024

DIGGING THE BEETS WORDS LYNDA HALLINAN | IMAGE ASHLEE DECAIRES

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Of all of the ancient Romans’ achievements, the realisation that beets were edible from root to shoot was an impressive discovery, especially given their sartorial affection for crisp white togas. I’ve lost count of the number of t-shirts and tablecloths I've ruined with a rogue slab of pickled beetroot sliding sideways out of a burger bun. (Keep a bowl of lemon juice handy, my mother advises, then rub the stain with Sard Wonder Soap, which, she notes, is equally useful for shining your golf shoes!) Stain removal techniques notwithstanding, beetroot (Beta vulgaris) is an easy and versatile vegetable for summer gardens. It was cultivated for centuries as a leaf vegetable, much like its cousins, silverbeet and colourful Swiss chard, but at some point in its genetic history it expanded in a subterranean fashion to sprout swollen flavoursome roots that could be boiled, roasted, or grated raw into salads. Modern plant breeders have focused on improving beetroot varieties so they are redder, rounder, and less woody when mature. I'm a fan of the dark red ‘Detroit’ seed strain (available in all the main seed ranges), as it produces large round roots that don't bolt to seed prematurely, even in hot, dry weather. This is the best variety for big slices, whereas the elongated varieties ‘Cylindra’ (Kings Seeds, Yates Seeds) and ‘Torpedo’ (Egmont Seeds) are my favourites for roast vegetable salads. Why? Because their long slender roots are easier to cut into uniform cubes. If you're short on space, grow ‘Baby Beets’ (Yates Seeds) or ‘Bonny Baby’ (Egmont Seeds) in tubs or deep pots and feed frequently with liquid fertiliser to fatten them up in a hurry. Both varieties are designed to harvest at golf ball size, making them perfect for boiling or steaming whole. There are several heirloom beetroot varieties too, though aside from ‘Chioggia’, which looks divine as thinly sliced raw rounds in a salad to show off its concentric candy-striped rings, I reckon most taste like dirt. (‘Earthy’ is the euphemism given to describe the flavour of these old-time white, orange, and yellow beets in seed catalogues.)

GARDENING

Beetroot is unusual among root crops in that it grows equally well when sown direct or transplanted from store-bought punnets. Unlike carrots, parsnips, swedes, and turnips, which should always be sown directly into well-prepared garden beds, beetroot isn't bothered if its roots are tickled a little during transplanting, so if you only want a couple of dozen plants, punnets are a convenient option. The seedlings don’t need to be separated either; like spring onions, it’s handy to be able to harvest a small bunch of baby beets at once. If sowing direct, cover the rows with bird netting for the first few weeks, not just to avoid aerial attacks from feathered foragers nipping at the baby leaves, but because the tiny seedlings are slow to start off and often get scratched out by birds or the family cat. Grow beetroot in compost-enriched soil in full sun, with a good layer of organic mulch spread around the roots as they mature. Water deeply and add a sprinkle of general garden fertiliser to speed up growth. Once the plants are growing well, you can snip off a few of the outer baby leaves to add colour to green salads, or start a separate crop of sacrificial seedlings, sown thickly in a tray, for a supply of deep red microgreens. The variety ‘Bulls Blood’ (Kings Seeds) has the deepest foliage colour. Beetroot is susceptible to a fungal leaf spot known as Cercospora, which leaves the foliage looking dotty and dishevelled in hot, humid summers. Although a bit ugly, it has no impact on flavour, though the spores will linger in your compost heap and return to infect other members of the beet family. For this reason, don't plant your winter silverbeet in the same spot as your summer beetroot. Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a madkeen pickler and preserver.

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RECIPES & IMAGES KATHY PATERSON

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Resplendent basil plants mirror summer and a couple of large handfuls will be enough to make the ever-so-popular basil pesto. However, give me a perfectly ripe tomato, a full-flavoured, grassy extra virgin olive oil, and a few basil leaves and I’m very happy. For a quick, satisfying dinner, add some cooked dried spaghetti.

LAMB RUMP WITH CHARRED EGGPLANT, WHIPPED CREAM CHEESE, AND LOCAL PINOLI PINE NUTS There are many stunning individual flavours and textures in this dish. Flavour comes from the freshness and quality of local ingredients.

Heat a barbecue hot plate (or large frying pan) until medium-hot. Put a shallow roasting dish in the oven to heat.

SERVES 4 WITH LEFTOVER COLD MEAT

Brown the fat cap side of the lamb rump on the hot plate until a dark honey colour and until most of the fat has rendered. Turn and quickly brown the meat, then transfer to the hot dish in the oven and roast for 15 minutes for lamb that is still pink. Remove from the oven and season with salt and pepper. Cover loosely with compostable foil and a clean tea towel and leave to rest for at least 10 minutes.

1 large eggplant, trimmed 2 tbsp Pinoli pine nuts (available from Vetro) 2 x 400g lamb rump with fat cap, at room temperature extra virgin olive oil for drizzling 4 tbsp Clevedon Buffalo Co. whipped cream cheese 2 Persian cucumbers, cut in half lengthwise and thinly sliced 250g chip of cherry tomatoes, cut in half horizontally 1 handful basil leaves, torn if large 1 handful flat leaf parsley or mint leaves, torn if large 1 lemon 1 baguette, sliced and grilled or toasted Heat the oven to 200°C. Cut the eggplant in half lengthwise then sprinkle cut side with a little flaky sea salt and leave to sit for 30 minutes (or up to an hour). Salting is no longer required for bitterness but deters the eggplant from soaking up too much oil as it cooks. Not a necessity to do this but I like to. Put the pine nuts in a shallow baking tray, put in the oven, and toast for about 3 minutes. Keep an eye out as they will burn easily. Remove to a plate and leave to cool.

Wipe the eggplant dry then cut each half into 5 thick slices. Put straight on to the hot plate you browned the lamb on (there should be some delicious lamb fat left on the hot plate), drizzle with a little olive oil, and cook for 5 minutes on each side until the eggplant slices are meltingly tender. Remove and put in a shallow serving bowl then immediately drizzle generously with extra olive oil to make them extraordinarily luscious. To serve, smear a tablespoon of whipped cream cheese on each plate. Top with the cucumber and cherry tomatoes. Scatter over the herbs, then finely grate a little lemon zest over. Top with the pine nuts. Slice the lamb rump across the grain of the meat and put onto each plate along with some eggplant. Cut the zested lemon into wedges and pass the grilled baguette. Serving ideas – Serve with a crisp green salad, dressed with a lemon vinaigrette or a sesame mayonnaise dressing. Replace the baguette with pita, naan, or roti. Or serve with a bowl of cooked new potatoes. Add some steamed or blanched green beans.

At the Pacifica Complex 112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com whiteginger_pacifica

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TOMATO TOAST WITH A RUSTIC SICILIAN SAUCE The rustic Sicilian sauce is made using three herbs, which all add to the summer vibe of tomatoes on toast. The sauce is brilliant with barbecued fish too. SERVES 4 AS A SHARED STARTER RUSTIC SICILIAN SAUCE

1 clove garlic 2 handfuls of mixed fresh herbs (I use basil, oregano and flat leaf parsley leaves) salt 1 lemon 4 tbsp extra virgin olive oil TOMATO TOAST

1 loaf ciabatta, sourdough bread or baguette, sliced about 4 ripe tomatoes, halved (you will need half a tomato per slice of bread) extra virgin olive oil for drizzling a few extra basil leaves

ISSUE NO. 54 SUMMER 2023

To make the sauce, put the garlic, herbs, and a good pinch of salt in a small food processor and roughly chop (or use a mortar and pestle). Add the juice of half the lemon and, with the motor running, drizzle in the olive oil. Taste, adding extra lemon juice and salt, if needed. Pour into a clean, screw top jar.

2023

Meanwhile, heat a char grill or a barbecue grill until hot.

ISSUE NO. , NZ WAIKATO

Serve straight away so the bread is warm. Pass the salt and pepper.

54 SUMMER

Grill the bread slices until hot and dark grill lines appear. Squeeze the cut side of the tomatoes over the grilled bread then drizzle with a little of the sauce. Finish the tomato toast with a splash of olive oil and a few extra basil leaves.

O.NZ GAZINE.C URISHMA

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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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AN MP

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KEY:

BEVERAGES

PRODUCERS

STOCKISTS

EXPERIENCES

COLVILLE

● Hereford ‘N’ a Pickle

● Coffee Lala @Kuakawhe ● Uncle Dunkles Chilli Sauce @Lukes Kitchen ● Castlerock Fine Foods @Whangapoua Store

WHANGAPOUA

FIRTH OF THAMES

● Mercury Bay Estate

WHITIANGA

Marine Reserve

CATHEDRAL COVE HAHEI

COOKS BEACH

COROGLEN

WHENUAKITE

● Thames Wholesale Fisheries ● Re Store ● Thames Organic Shop ● Coromandel Distilling Company

● The Cheese Barn

● Blackbeards Smokehouse MATATOKI

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TAIRUA

● All Things Organic ● Ocean to Plate with Provider Charters

THE

KŌPŪ

● Hot Water Brewing Company ● Coromandel Pure Honey @Colenso Cafe

THAMES

● Cathedral Cove Macadamias ● The Pour House

Y BA

WAIOMU

ITO

● Blue Fridge Brewery @Waiomu Beach Cafe

● Old Mate Distillery @The Coroglen and @Whitianga Fine Wines & Spirits

● Opito Bay Salt @The French Fig ● Earth Store ● Wilderland ● Stoked Deli ● Cook your Catch Experience

COROMANDEL TOWN

● Coromandel Oyster Company ● The Chopping Block Butchery ● Coromandel Smoking Company ● Mussel Kitchen

KŪAOTUNU BAY

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NGĀTEA

● Salt District Brewing ● The Foodies Pantry

● Piako Pete

● Blueberry Country (Seasonal) ● Top Notch Macadamias PATETONGA

KARANGAHAKE GORGE

WAIKINO

● Kaimai Brewing & Distilling @Waikino Hotel

WAIHĪ

● Falls Retreat

PAEROA

● Omahu Valley Citrus @The Refinery ● Providence Pantry ● Sweet Indulgence

● Waihi Lavendar Farm (Seasonal) ● Sustainable Pantry ● La Grignette Artisanal Bakery

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Ripe for the picking WORDS RACHEL HART | IMAGE ASHLEE DECAIRES

By the time summer hits, I’m always eager for the bounty of stone fruit, but I’m never sure which to expect first. Juicy peaches? Tender nectarines? Tart plums? No – the first to appear on the shelves is also the most fleeting: sweet and tangy apricots. Available in January and gone by March, apricots are a blink-and-you’ll-miss-it fruit. But when the weather plays ball, when growing regions like the Hawke’s Bay and Otago have mild winters followed by a warm, sunny, dry start to summer, they might just ripen up in time to grace your Christmas platter. Despite their short season and small package, apricots pack a big nutritional punch. They are impressively high in beta-carotene, the pigment responsible for the orange colour in fruits and vegetables like mangos, rock melons and carrots. In our bodies, beta-carotene is converted into vitamin A, a nutrient which plays a vital role in supporting the immune system, vision and skin health. Beyond this, apricots offer a decent dose of fibre and small amounts of potassium, iron, calcium and vitamins C and K. Apricots have bloomed for thousands of years in their homeland of China and Central Asia. They are one of the world’s oldest fruits and historically it wasn’t only the flesh of the fruit that was consumed, but the stone too. Apricot kernels – toxic in large quantities – were boiled, ground or pressed, their active compounds turned into teas and tonics which were used as remedies for respiratory and digestive ailments. Centuries ago, apricots journeyed along the Silk Road – the famous trade route between the East and West – making their way onto the plates of ancient Greeks and Romans. From there, they tempted the palates of travellers from distant lands, moving further afield. From Moroccan tagines to Persian stews, Turkish pilavs to American cobblers, apricots are universally loved around the globe, with each culture putting their own spin on the long-standing fruit. In New Zealand, we love eating whole fresh apricots as a healthy snack or slicing them up for a fresh fruit salad. Home bakers might layer them between a buttery base and topping in apricot slice. Those of us patient enough for preserves might even buy apricots in bulk, letting them simmer away in a pot as they transform into jams, chutneys, and sauces, extending their use beyond the summer season. While not as common, apricots occasionally show up at mealtimes, their sweet and tangy notes adding a surprising depth of flavour to a savoury dish. Chicken and apricot pies are a popular bakery staple; chopped apricots work well with soft cheeses in a summer salad; and BBQ enthusiasts have embraced apricots in a myriad of marinades and dipping sauces. Unlike their late-blooming stone fruit friends who stick around until the end of summer, apricots are here for a good time, not a long time! So make sure you get your fill as soon as they start to crop up at your local greengrocer, farmer’s market, or fruit and veg stand.

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

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APRICOTS

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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While the tinned or dried variety may be available all year round, that little window in January and February when fresh New Zealand apricots are ripe and bursting with flavour is truly the time to embrace these golden orbs of summer.

APRICOT AND ALMOND SLICE

This is a lovely light cake perfect for a summer picnic or a dessert to serve at your next BBQ. When apricots are no longer in season you can replace the fresh versions with tinned – I love the Delphi24 ones from Vetro. Black Doris plums would also be fantastic!

100g butter, soft ¾ cup sugar 1 tsp vanilla extract zest of an orange 3 eggs 1½ cups ground almonds 1 cup self-raising flour 1 cup natural yoghurt 6–9 apricots, halved and stones removed sliced or slivered almonds for garnish (optional) Beat the butter and sugar in a large bowl until light and fluffy. Add vanilla and orange zest followed by the eggs one at a time, beating well in between. At this point the mixture will probably split, so beat on high speed for 2–3 minutes. Fold in the ground almonds, flour, and yoghurt. Mix until just combined. Pour the cake batter into a 23 x 23cm lined cake tin, place apricots on and sprinkle with almonds. Bake at 180°C for 35–45 minutes.

APRICOT SPRITZ

What better way to embrace summer and the short apricot season than to add them to your favourite aperitivo!

¼ cup Aperol ¹⁄³ cup apricot puree* ½ cup prosecco soda water thyme sprig, for garnish Fill a large wine glass three quarters full of ice. Pour the Aperol, apricot puree, and prosecco over the ice. Mix well then top with a little soda water. Garnish with the thyme sprig. *Make the puree by blending some of the moscato apricots (recipe on page 47) or tinned apricots.

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AMARETTO SEMIFREDDO WITH MOSCATO APRICOTS

Semifreddo means semi frozen, and while I don’t want to say it’s a cheat’s version of ice cream, it is a heck of a lot easier and you don’t need a machine to make it. I’ve poached the apricots in moscato, a light sweet summery wine, or you could use a beautiful elderflower cordial instead. SEMIFREDDO

1½ cups cream

Bring the three mixes together carefully by folding a third of the cream and a third of the egg white mix into the egg yolks. Repeat this two more times. On the last few folds add the crumbed Amaretti biscuits.

100g of Amaretti biscuits, crumbed (available at Vetro)

Pour the mix into a lined 24cm x 14cm loaf tin and freeze overnight.

4 eggs, separated 1 cup sugar

MOSCATO APRICOTS

2 cups of moscato ¼ cup sugar lemon 8–10 apricots, halved and stones removed To make the semifreddo place the egg yolks and ¾ cup of sugar in a bowl set over a pot with a centimetre or two of water, ensuring the bowl does not touch the water. Bring the water to a simmer while whisking the egg yolks and sugar together until thick and pale. Take off the heat and allow to cool.

FOR THE MOSCATO APRICOTS Place the moscato, sugar, and 2–3 peels of the lemon in a small pot and bring to a simmer. Simmer until the liquid has reduced by half. Remove the lemon peel and pour over the apricots. The liquid needs to cover all of the apricots, so a large jar is ideal. Allow to cool before storing at least overnight in the fridge. To serve, take the semifreddo out of the freezer and using a hot knife slice into 2–3cm slices. Place this on the plate along with a few of the apricots and a little of the syrup.

In a sperate bowl whisk the cream to soft peaks. In a third bowl whisk the egg whites to soft peaks before slowly adding the remaining ¼ cup sugar and the egg whites are stiff and hold their form.

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SMOKED CHICKEN, CREAM CHEESE AND APRICOT FILO PIE

Filo pastry can be a lot of fluffing around only for it to all crumble down your front when you eat it. After years of making filo parcels in the café, I had come to the conclusion, why bother? That was until I saw this innovative way of using the pastry.

50g butter, melted 8–10 filo sheets 1–2 cups baby spinach ½ red onion, sliced 150–200g smoked chicken, sliced 3–4 apricots, sliced 1 cup cream cheese 5 eggs 1 cup cream pinch salt pine nuts (optional) Brush a sheet of filo with butter and layer another sheet on top. Line a 26cm x 26cm oven dish with the pastry.

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Scatter the baby spinach and sliced red onion on top. With the narrow side facing you, brush another sheet of filo with butter and bring the front and back together creating a concertina of layers. Place this on top of the spinach and continue with the remaining filo sheets until the dish is full. Place the slices of smoked chicken and apricots in between the folds of the filo and dot with cream cheese. Mix the eggs, cream, and salt together and pour over the filo. Scatter with pine nuts if using. Bake at 200°C for 20–30 minutes or until the egg is set and pastry golden.

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RECIPES

PACKED LUNCH RECIPES & IMAGES AMBER BREMNER

Bush walk, park picnic, waterfall mission, beach day, mountain hike … Whatever adventure takes your fancy, you’ll be needing an epic summer sandwich for the job. Both of these recipes take the sandwich from ‘school lunch’ to hearty, flavour-packed meal on the go.

Recipe page 51

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VEGAN MUFFULETTA

A muffuletta is an Italian sandwich invented in New Orleans, typically layering meats, cheese, and olives inside a loaf of great bread. Here I’ve assembled layers of tasty plant-based antipasti inside a loaf of sourdough. Everything is done the day before, so the loaf can chill (and set somewhat) overnight before enjoying sliced into wedges the next day. This is a seriously satisfying and actually quite healthy sandwich, packed with a good portion of your 5+ a day.

1 good quality loaf of bread (I prefer sourdough for its sturdy texture, and ability to still taste quite fresh the next day)

½ cup pitted olives, roughly chopped (I use a mix of green and black)

1 large eggplant, sliced 0.5 cm thick

2 tsp lemon zest

2 chargrilled capsicums (DIY or from a jar)

1 tsp extra virgin olive oil

2 red onions, thinly sliced 1 tbsp balsamic vinegar 1 tsp brown sugar

1 clove garlic, finely grated 1 tsp lemon juice large handful of rocket olive oil salt and pepper

1 x 400g can white beans (cannellini or butter beans), rinsed and drained ½ cup parsley, finely chopped

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Preheat oven to 210°C. Cut eggplant into 0.5 cm slices and arrange on a baking tray. Brush with olive oil, season with salt and pepper, then bake for 20–25 minutes (turning halfway) until golden brown and tender. Set aside to cool. While the eggplant is cooking, slow fry the red onions in a splash of olive oil, stirring often. Once they’re soft and starting to caramelise, add 1 tbsp balsamic vinegar and 1 tsp brown sugar. Cook another minute or so until glossy and sticky. Remove from heat. In a mixing bowl roughly mash the white beans, then stir through parsley, olives, garlic, lemon zest and juice, 1 tsp of extra virgin olive oil and a good grind of salt and pepper. Once you’re ready to assemble, carefully cut the top third off your loaf of bread and set aside (this will become the lid). Use a small sharp knife to cut around the inside of the loaf, leaving about a 2 cm margin, then use your hands to remove the interior of the loaf. Save this bread to make breadcrumbs or croutons (or pop it in the freezer until you can deal with it). Into the loaf, layer the cooked eggplant, a large handful of rocket, the chargrilled capsicum, the white bean mixture, and caramelized onions. Put the lid on, then tightly wrap the loaf and put it in the fridge overnight. When you’re ready to eat, slice into wedges to serve.

KIWI BANH MI

A Vietnamese banh mi on the side of the road in Hanoi will win your heart. A DIY banh mi made at home won’t be exactly the same without the ethereally light yet crisp Vietnamese bread, but trust me when I say you can still pack a bright and tasty Kiwi style banh mi made with whatever baguette you can get your hands on. These are filled with marinated tempeh (make the day before if you like) and a zingy slaw dressed with my take on nuoc mam.

TEMPEH

1 spring onion, thinly sliced

1 x 250g pack of tempeh

1 fresh chilli, thinly sliced (optional)

2 cups vegetable stock (optional)

handful of fresh mint and coriander, roughly chopped

oil for frying

NUOC MAM DRESSING

TEMPEH MARINADE

2 tbsp lime juice

3 tbsp barbecue sauce

1 tbsp water

2 tbsp rice vinegar

1 tbsp sugar

1 tbsp soy sauce 1 tbsp sesame oil 2 tsp finely grated garlic 1 tsp finely grated ginger 1 tsp brown sugar 1 tsp ground black pepper ¼ tsp chilli flakes

1 tsp soy sauce (or fish sauce if you enjoy it) 1 tsp finely grated garlic 1 tsp finely grated ginger ¼ tsp chilli flakes TO SERVE

4 x mini baguettes or 1 x large baguette cut into four portions

SLAW

1 carrot, peeled and shredded

Thinly slice tempeh. Next is an optional step – simmer tempeh in veggie stock for five minutes. This isn’t essential but I think it improves the flavour and texture of the tempeh. While the tempeh is simmering, mix together marinade ingredients. Drain tempeh and add to marinade while still hot. Ensure all pieces are coated, and set aside to marinate for at least an hour (or more). Heat a good splash of oil in a frying pan over medium heat. Reserving the marinade, fry tempeh on both sides until browned, sticky, and fragrant. Brush with some of the reserved marinade and turn off the heat. Combine slaw ingredients in a mixing bowl (leave out the fresh chilli if you want your banh mi mild). Combine nuoc mam dressing ingredients in a small bowl or jar, pour over the slaw and toss to combine. Assemble banh mi by spreading the inside of a cut baguette with mayonnaise and a squirt of sriracha (if using). Pack in a handful of slaw and 3–4 slices of tempeh. Tightly wrap each banh mi and pack into a sealed container for travel (pop it in a chiller if lunch is a long way away).

mayonnaise (optional)

¹⁄8 cabbage, shredded

sriracha (optional)

2–3 radishes, thinly sliced

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.

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Stic

m E k it t o WORDS &

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AY IMAGES EMMA GALLOW

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Veggie skewers can all too often be a lacklustre combination of vegetables, charred and then served as is. But with a little bit of love, they can be flavourpacked meals in their own right. I’ve given oven and frying pan options for cooking, but they can also be popped onto the BBQ for easy summer grilling.

RECIPES

Spiced Paneer + Oyster Mushroom Skewers with Fresh Mint Sauce Don’t be put off by this long list of ingredients! It’s mostly just spices, which give these skewers all their flavour. Served with rice and a zippy fresh mint sauce, they make a lovely light meal. Use sliced button mushrooms if oyster mushrooms aren’t available. I cooked these under my grill in the oven, but use your BBQ plate if you have one. MAKES 5 LARGE SKEWERS

300g packet paneer, cut into large cubes 200g oyster mushrooms, trimmed and halved if large 2 red onions, cut into wedges cooked basmati rice and coriander leaves, to serve metal or wooden skewers MARINADE

200g (¾ cup) plain yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tsp ground cumin 1½ tsp ground coriander 1½ tsp paprika 1 tsp garam masala ½ tsp fine sea salt ½ tsp onion powder ¼ tsp garlic powder pinch chilli powder

FRESH MINT SAUCE

2 cups packed mint leaves ¼ cup packed coriander leaves and tender stalks, plus extra to serve juice 1 lemon 2 tbsp olive oil 1 clove garlic, peeled ½ long green chilli, roughly chopped ¼ tsp fine sea salt pinch raw sugar If using wooden skewers, soak for 30 minutes before using. Combine marinade ingredients in a large glass or ceramic bowl and whisk to combine. Add paneer cubes and mushrooms and stir to evenly coat. Set aside for half an hour if you have time, or go right ahead and thread pieces of paneer, oyster mushrooms and red onion onto skewers. Skewers can be prepared up to this stage up to a day in advance. Store in a covered container in the fridge. Preheat your oven grill on the highest setting and grill skewers 5–8 minutes, or until golden and tender. Turn over and cook for a further 5–8 minutes until cooked through. Meanwhile, combine all the mint sauce ingredients in a small blender and blend on high until smooth. Serve skewers hot with cooked basmati rice, fresh mint sauce and extra coriander leaves.

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112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com

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Tofu, Shiitake + Rice Cake Skewers with Gochujang Sauce I love a good all-in-one skewer which covers all the bases of veg, protein and carbs! Chewy rice cakes can be found in the chiller section at Asian supermarkets, along with the gochujang chilli paste. These can be cooked on a BBQ grill plate or in a large frying pan, in batches. MAKES 10–12 SKEWERS

500g packet rice cakes (tubular type) 300g packet firm tofu 12 fresh shiitake mushrooms 6 spring onions odourless coconut oil, to shallow fry metal or wooden skewers GOCHUJANG SAUCE

2 tbsp gochujang chilli paste 2 tbsp soy sauce 1–2 tbsp pure maple syrup 1 tsp garlic powder ½ tsp toasted sesame oil

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If using wooden skewers, soak in cold water for 30 minutes. Bring a large saucepan of water to the boil, cook rice cakes 2–3 minutes or until tender. Drain and set aside to cool slightly. Cut tofu into rectangles of a similar thickness to the rice cakes, slice shiitake into thick slices and cut the firm end of the spring onions into lengths of similar size (save the tops for another use). Thread ingredients onto skewers (I use two wooden skewers per serve to keep things nice and secure). Heat a large frying pan or grill plate over high heat, add a touch of coconut oil, then fry skewers 3–4 minutes either side or until golden and cooked through. Meanwhile combine gochujang sauce ingredients in a small bowl and whisk well to combine. When skewers are cooked, remove from heat and brush generously with gochujang sauce to serve.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three best-selling cookbooks, which focus on flavour-packed everyday recipes that happen to be vegetarian and gluten-free.

4-14 APRIL 2024 Join us

for a culina ry explos ion acr oss the Coa stal Ba y of Plen ty!

Festival programme and tickets out February 2024. Make sure to sign-up for festival news and be the first in line! flavoursofplentyfestival.com

Cheers to

CHAMPAGNE WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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F E AT U R E

If you are looking for authentic French fare, La Cave on Riverlea Road in Hamilton is the place to go. From foie gras to escargot, pastries to cheese and chocolates, plus wine, of course. And you can’t get any more French than Champagne!

Extra Dry: Counterintuitively, Extra Dry wines are sweeter than Bruts. These wines have between 12g and 17g per litre of residual sugar.

We popped in to check out the range and learn a bit more about this famous wine the world has been fizzing over for centuries.

The final detail to note on a bottle of Champagne is whether it is vintage or non-vintage. Champagne is a difficult region to grow grapes, and this means not every year’s harvest is the same. A vintage Champagne is made from the harvest of a single year, instead of being blended with the wines from other years, as in non-vintage. Non-vintage wines allow the wine makers to make a consistent wine, while vintage wines are often from a special year when the grapes were at their best.

While the method of making Champagne has been replicated around the world, to be called Champagne the wine must come from the Champagne region in France. Just over 120 kms from Paris, Champagne is one of the most northerly wine regions in the world, and covers 34,300 hectares, encompassing 319 villages or ‘crus’. There are three main grape varieties used to make Champagne – Chardonnay, Pinot Noir, and Pinot Meunier. Most Champagnes are a blend of these. Chardonnay is used for vibrance, floral, and fresh fruity notes, like citrus and apple. Pinot Noir lends some structure and earthiness. Pinot Meunier contributes red fruit flavours, like strawberry and raspberry. The blend of these grapes results in three common styles: Blanc de Noir – White Champagnes made from black grapes, Pinot Noir, and Pinot Meunier, either blended or on their own. Blanc de Blanc – The name means white from white grapes; this style is made exclusively from Chardonnay. Rosé – Produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time or, more commonly, by adding a small amount of still Pinot Noir or Pinot Meunier red wine to the sparkling wine. Once you understand the styles and thus the grapes used to make the Champagne, the next clue to what is in the bottle or how dry or sweet the wine will be these terms on the label. Brut Nature: Also known as Pas Dosé or Dosage Zero, meaning no additional sugar has been added and there is less than 3g per litre of residual sugar. Extra Brut: Minimal additional sugar added, resulting in a dry wine with only up to 6g per litre of sugars.

Sec: Getting sweeter, with 17–32g per litre of residual sugar. Demi-Sec: Demi-Sec Champagnes are perceptibly sweet and best served as dessert wines, with 32–50g per litre of sugar.

TO SERVE Now we know how to read the label and pick a Champagne, how best to serve it? An ice-cold glass of Champagne can be incredibly refreshing, but it won’t offer up much aromatically. The ideal serving temperature is between 8–10°C, so take the bottle out of the fridge and allow it to sit for 10 minutes before serving. Or alternatively from room temperature place the bottle into an ice bath for half an hour. But what to serve your bubbles in? The 1920s coupe is back on trend, but perhaps keep these for your fancy desserts or espresso martinis. The shallow bowl means that expensive fizz is lost too quickly, plus people tend to hold the bowl of the glass, warming it up. A traditional tall flute shows off those beautiful bubbles but doesn’t allow you to fully experience the aroma of the wine, which is why many sommeliers opt for a stemmed white wine glass which is a perfect compromise. It is said to truly experience Champagne, you've just got to drink it, so head to La Cave and check out the range to do just that this summer. __ La Cave 51A Riverlea Road, Hillcrest, Hamilton lacave.co.nz

Brut: Most Champagne falls in the Brut category, with 12g per litre or less residual sugar.

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Canapés

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

If you’re popping the Champagne cork, what better accompaniment than some French inspired canapés!

GOAT'S CHEESE AND TOMATO TARTINES These fancy toasts can be topped with any number of delicious combos. Minted smashed peas and crispy pancetta is a great one, or truffled or garlic sautéed mushrooms with rocket another. I picked up a baguette from La Cave along with some soft goat’s cheese. Slice the baguette and place on an oven tray. Drizzle with some olive oil and bake at a low temperature until the toasts are crispy but not brown. You can store these in an airtight container for up to a week. For the topping I mixed 1–2 tbsp of sour cream with the goat’s cheese to make it more spreadable. Smear each toast with the cheese then top with a cherry tomato (fresh or blistered in the oven) and a little drizzle of basil pesto.

GINGERBREAD WITH PÂTÉ AND CHERRIES Europeans love to blur the sweet and savoury lines, and Brigid from La Cave recommends trying this theory out with some of the sliced gingerbread she stocks. I grabbed a packet along with a tin of pork pâté and a jar of cherry conserve. Slice the gingerbread into triangles, place a dollop of pâté on top and then a little cherry conserve. Garnish and serve. Instead of the cherry conserve you could use an onion marmalade or fruity relish.

Gingerbread with Pâté and Cherries

Goat's Cheese and Tomato Tartines

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NOURISH

RECIPES

OLIVE TAPENADE PALMIERS

CUCUMBER AND SALMON RILLETTE

These traditional pastries get their name from their shape, similar to a palm frond. These savoury versions are deliciously addictive, and that is coming from someone who doesn’t like olives! With that in mind you can make them with a sundried tomato or basil pesto if you prefer.

Salmon and cucumber are a wonderful match, and with a tin of salmon rillettes from La Cave this is a super simple canapé to throw together. MAKES 15

½ telegraph cucumber 1 65g tin of Rillettes aux Deux Saumons (from La Cave) 1 tbsp finely chopped gherkin 1 tsp chopped dill, plus extra for garnish.

MAKES APPROX. 60

500g ready rolled puff pastry from Paneton 100g jar of olive tapenade ¼ cup grated parmesan Cut the pastry in half so that you have two equal pieces, 20cm in length. Spread the tapenade evenly over each piece of pastry. Half a jar for each piece.

Slice the cucumber into 15 even discs (approx. 1 cm thick). Mix the salmon with the chopped gherkin and dill then place a small amount on top of each cucumber slice. Garnish with dill and serve.

Scatter the parmesan over the tapenade. Mark the middle of each piece of pastry and tightly roll the pastry up to that middle point. Do the same on the other side so the two rolls meet each other. Place the rolls in the freezer for 10 minutes. While the pastry is chilling in the freezer, preheat the oven to 180°C. Take the chilled and hopefully firm pastry rolls out of the freezer and cut with a sharp knife into 1cm pieces. Place on a lined oven tray and bake until golden, approx. 20–30 minutes.

Olive Tapenade Palmiers

Cucumber and Salmon Rillette

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Fashion & Beauty

WHAT'S HOT

Mazu Designer Rene Aveyard held three things at the forefront when she created Mazu: top quality fabrics, simplistic designs, and conscious construction. South African born and raised, Rene began her career as an investment banker. She lived in London for many years and after travelling the world settled in New Zealand where she started the journey into her life-long love – studying fashion. After co-owning a clothing store in Cambridge for 10 years, she created Mazu in 2020. Proud Mazu stockists, Sharon from Chalk and Charcoal says they love that it is designed here in New Zealand. Customers must too, as Chalk and Charcoal have increased the range of Mazu garments they stock due to its popularity. With a strong belief against fast fashion and its environmental effects, Mazu pieces are crafted to transcend seasons. With exceptional attention to detail, they’re pieces to be treasured in your wardrobe forever. Chalk and Charcoal 4 Te Puna Road, Te Puna

BEAUTY

Hair Comes Summer Some haircare tips for summer from Robyn at Fringe on Churchill.

4 Our scalp is as vulnerable as our hair in the summer. Remember to give your scalp a good clean when washing your hair – it will help to remove dead skin cells and dirt.

1 Nourish your hair from the inside out. Remember to stay hydrated and eat a balanced, healthy diet. Your hair will thank you for it.

5 Pick haircare products that are very hydrating and that also contain UV filters. Don’t forget the good old sunhat will become a great friend this time of the year too.

2 Don’t over wash your hair. I know that sounds contradictory. Use a dry shampoo as an in-betweener. And when you do wash your hair, be sure to use quality shampoos, conditioners, and hair masks. And opt for a cooler water temperature when washing.

6 Try to keep the use of your heated hair tools to a minimum. Perhaps let your curls be curly instead of straightening.

3 Seawater’s high salt content sucks the water out of our hair and skin. Chlorine can be very damaging on our hair too. Try leaving a wee bit of conditioner in your hair when you are rinsing it out in the shower. The residual conditioner in the hair will help as a buffer against the elements.

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7 Stay on top of your haircare routine, remembering to keep your hair trimmed regularly. __ Robyn Saies Fringe on Churchill 12 Churchill Road, Tauranga

Summer 23 WHAT'S HOT

Get Carried Away These unique pieces, beautifully designed by Australian designer Michelle Smith, are inspired by the natural textures and colours of the farm where she lives. These soft natural linen bags come in several sizes and designs and are ethically made yet durable and washable. The very popular shoulder bags have the image printed on both sides and are fully lined with two pockets inside, which are perfect for keys and phones. $39.90 – $59.90 available from Pacifica Home and Garden Store, 112 Tara Road, Papamoa

BEAUTY

Protect your skin from more than sun damage this summer Summer is here and we are looking forward to spending most of our time outdoors. How times change though. Almost every day I hear clients talk of how much time they spent sunbathing when they were young. It was the fashion to be tanned back then and nearly all of us regret it now because such excessive exposure to UV rays has left its stamp on our skin in some way. While we are all now aware of the damage the sun can do to our skin, there is another form of exposure that can also do damage and which we should be aware of – oxidative stress. The mechanism of oxidative stress begins with free radicals. These molecules are produced either as byproducts of cell metabolism, or by exposure to harmful sources from our environment, like air pollution, cigarette smoke, pesticides and radiation. Free radicals are molecules with an uneven number of electrons, respectively unpaired electrons, thus highly unstable and reactive. These molecules are actually taking electrons’ healthy molecules. In this mechanism, those previously healthy molecules are turning into free radicals as well, which creates a chain reaction. Our body can deal with some free radicals. They are even handy in some processes. But oxidative stress is a result of such a number of free radicals, that the body is not able to control them anymore.

to think of the exposure to them and how we can lower this. This exposure could be to chemicals, radiation, pollution or smoke, even stress. Antioxidants are key. These molecules are amazing in stabilising free radicals by donating an electron, but not turning into free radicals by themselves afterwards. Or they will break down free radicals and make them harmless. This is why antioxidants, like vitamins and enzymes, are important in our daily food, but also in our skin home care. When we are not able to lower the exposure to free radicals, we need to think about suitable protection for our skin, like we do sunscreen against the sun’s rays. In today’s environment we are exposed to free radicals everywhere, so be mindful with everyday sunshine, mobile radiation, exposure to chemicals at work and stress. I personally recommend wearing a physical, wide spectrum sunscreen already containing antioxidants and protection from blue light. Reapply your sunscreen every one and a half to two hours (after this time you are not protected anymore). Additionally use an antipollution spray. Last but not least, keep your skin strong and healthy, let your professionals at Tranquillo look after your skin and advise you of the best home care protection from harsh molecules.

This large number of free radicals, called oxidative stress, is leading to chronic inflammation, causing disorganisation and fragmentation of collagen fibres and deterioration of skin cell functioning. Thus, premature ageing, wrinkles, saggy skin, pigmentations or dullness can also contribute to different skin ailments, including skin cancer.

Sue

When we know what the sources of free radicals are we have

tranquillobeauty.co.nz

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

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CHANGING LIVES IN CAMBODIA WORDS LIZ FRENCH

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NOURISH

F E AT U R E

LIZ & NARY

Liz French went to Cambodia earlier this year to visit schools supported by the Tauranga based Cambodia Charitable Trust (CCT) and to meet sponsored children. It left an indelible impression. When I met my sponsored child, she shed tears of gratitude for the difference I was making in her life. It was profound to realise that my $60 per month, less than I spend on lattes, was enabling her to continue her education, eventually earn a good living, and become a valuable contributor to society. Sear Sun Nary is 16 and attends Ang Rokha Secondary School in the Takeo province of Cambodia. If I was apprehensive about meeting her, imagine how she must have felt! Luckily, we had Chrean, who is CCT’s Cambodian based sponsorship programme manager to interpret for us. I discovered that Nary (their last name is their Christian name) is studying 10 subjects and wants to go to university and be a teacher or a nurse. Her father is a farmer (two cows, two pigs, and a few chickens) and her mother a vendor. They live in a home the size of a large bedroom with none of the facilities we take for granted. She has two siblings. Without support, the family could not afford for her to make it this far through school and aspire to higher education and a career. Nary is one of thousands of Cambodian children benefiting from CCT. It all started in 2007 when Tauranga lawyer Denise Arnold travelled to Cambodia in search of a cause, as she felt privileged and wanted to do some good. She discovered a country still recovering from the Pol Pot regime which decimated a generation, particularly the educated middle class. She found poverty and worrying evidence of child trafficking. Denise realised the answer lay in education. Now some 16 years later, dozens of trips to Cambodia (all personally financed), and the creation of a small team of paid staff in that country, backed by many volunteers in New Zealand, the Cambodia Charitable Trust has been recognised by the Cambodian Ministry of Education, Youth and Sport as a partner in the development of education. The letter from the Education Minister, who is also Deputy Prime Minister, “acknowledges the ongoing support and value provided by CCT to deliver improved education outcomes for Cambodian children”. HOPEFUL AND HUMBLING I was fortunate to travel with Denise, who as founder and director of CCT, is quick to acknowledge it could not be done without her team in Cambodia and support from New Zealand donors, sponsors, and helpers. After my emotional experience with Nary, she told me it is quite common for children to weep when they meet their benefactors.

CHREAN, KEO, DENISE AND THIDA

CCT’s support is wide ranging. The dearth of good teachers has been addressed with an emphasis on improving teacher training. Schools that had no library or even hand washing facilities are now benefiting from books and better classrooms, health, and hygiene. And, of course, individual pupils from the generosity of their sponsors. Something as simple as providing a uniform or a bike can be the difference between going to school and not. Denise and I witnessed the results when we met two university students in Phnom Penh, one a future scientist and the other studying to be a lawyer. Though both spoke some English, it helped to have Chrean as our interpreter again. Keo and Thida both come from poor backgrounds and would never have had an opportunity like this without CCT. Their appreciation was palpable, their hugs full of hope. LIGHT A CANDLE The Covid years were especially tough in Cambodia. Schools closed for long periods. Some families would have starved were it not for CCT’s call to donors to fund bags of rice. The schools the charity supports are getting back on track, but the more CCT does the more they see that needs to be done. Some schools receive full funding while others belong to clusters which get as much assistance as CCT can afford. So far, CCT have concentrated on schools in one province while broadening their Teachers College scope throughout the country. When Denise Arnold established the charity, and the enormity of the task was almost too daunting, her mother in law quoted Eleanor Roosevelt: “It is better to light a candle than curse the darkness.” In sponsoring a child, I feel I have “lit a candle” and that my gift to Nary, while having no financial impact on my life (or my lattes!), is making an immeasurable difference to hers. This is the season for giving, so if you want to join me in supporting a charity where ALL funds go direct to the cause, go to cctnz.org.nz to find out more.

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ZO N E WITH

WORDS LIZ FRENCH

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NOURISH

F E AT U R E

Rug up for summer and year round! Floor rugs are design powerhouses that introduce colour, pattern, and texture, injecting personality into a space. And rugs are not just for indoors. They can be a game changer for outdoors too. A custom made rug can offer a distinct look and atmosphere to a space within a room, with almost as many possibilities as there are shapes and flooring products. “Rugs have come of age,” says Leanne of Gerrand Floorings. “Consumers have become more individual and adventurous with them, appreciating the distinct look and feel they create.” A bespoke rug, be it wool, sisal, a flat weave, or an all-weather material, can come in vibrant abstracts or unconventional dimensions, redefining your aesthetic and becoming a source of visual and tactile pleasure. While it is obvious that a cosy rug adds warmth inside, they can also transform your outdoors into inviting extensions of your home. They are ideal for defining zones, creating designated areas for dining, lounging, and entertaining. A well placed rug will deliver that subtle delineation of space and foster a sense of purpose and organisation to your outdoor living, the finishing touch that ties it all together. Outdoor rugs add a touch of comfort underfoot, especially on hard surfaces like stone patios or wooden decks. The softer texture provides a foundation for outdoor furniture, and makes your environment feel even more relaxing. Plus, they dampen noise, enhancing the ambiance. Practicality is key when it comes to outdoor rugs. It pays to opt for weather resistant materials that can withstand exposure to the elements. This ensures longevity and easy maintenance … and not having to bring them inside every time it rains!

SHAPE UP Gerrand Floorings can make rugs round, rectangle or square and can also customise for boats, motorhomes, and even tricky spaces if there is a pattern to work from. Leanne says her clients can have any size they want, bearing in mind that the width of the carpet or flooring material they choose may necessitate a seam. “Some products do enable a seamless join,” she adds. Gerrand’s binding service can create a complementary edging for your rug, the final touch on a piece of floor art that can make a statement, or a subtle enhancement to tie your space together. So step beyond the ordinary, with rugs that punch beyond their weight and could prove a cost effective way to create zones with zing! __ Gerrand Floorings – 123 Hewletts Road, Mt Maunganui www.gerrand.co.nz

Liz French Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes. She’s written 35 chapters of her memoir titled “What was I thinking?”

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WATERMELON RECIPES HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

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NOURISH

RECIPES

More often than not, watermelon is served as is, as a cool and refreshing summer fruit. And while simple is always good, is that too simple? Have you been missing what watermelon can bring to the table?

LAMB AND POMEGRANATE FLATBREADS WITH WATERMELON AND MINT SALSA

These lamb flatbreads are a fresh, light dinner that just scream summer. The sweetness in the watermelon cuts through the tangy pomegranate lamb and the flatbread serves as the perfect vessel. FOR THE FLATBREADS

1½ cups self raising flour 1 tsp cumin seeds ½ tsp sumac (available from Vetro) 1 tsp flaky salt 1 cup Greek yoghurt FOR THE LAMB MINCE

neutral oil 600g lamb mince 2 plump cloves of garlic, crushed 1½ tsp ground cumin ¹/³ cup pomegranate molasses (available from Vetro) ¹/³ cup water FOR THE WATERMELON SALSA

1 large watermelon wedge (about 600g) 10cm chunk of cucumber, deseeded ½ shallot or red onion 2 tbsp olive oil 1 tsp sumac 2 tsp white wine vinegar ½ cup loosely packed mint leaves hummus (to serve) To make the flatbreads, place the flour, cumin seeds, sumac and flaky salt into a bowl and give it a stir. Add

in the yoghurt and mix gently with a wooden spoon until it forms a soft dough. Tip the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth. Divide the dough into 6–8 pieces. Take one piece and shape into a ball, then roll out using a rolling pin until ½ cm thick. Set aside on a floured tray or bench and repeat with the remaining dough. Heat a large frying pan or flat grill on a BBQ and dry cook the flatbreads for 1–2 minutes on each side, or until fully cooked through. Turn the heat down if they are burning, but a little charred colour is good. For the lamb mince, heat a heavy bottom frying pan until almost smoking hot. Add a splash of oil, then tip in the lamb mince. Season generously with salt and pepper and break up with a wooden spoon, allowing it to get golden brown and crispy in places. Add in the garlic and cumin and stir for 1–2 minutes or until fragrant. Stir in the pomegranate molasses along with 1/3 cup of water and allow it to bubble and thicken, then turn off the heat. To make the salsa, take the rind off the watermelon, seed it to the best of your ability without wasting too much, then finely dice it. Dice the cucumber and shallot/onion so they are all of a relatively even size. I like to go as small as possible, about 2–3mm diced. Shake the olive oil, sumac, and vinegar together in a small jar, then pour over the diced fruit and season with a pinch of flaky salt and ground pepper. Just before serving, shred the mint with a sharp knife and stir through. To assemble, divide the flatbreads amongst plates or place on a large platter. Spread a spoonful of hummus on the bottom, then divide the mince on top of the flatbreads. Top with a generous spoonful of watermelon salsa.

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CEVICHE

Serve this ceviche as a starter for your alfresco summer dinner after a day’s fishing. Adjust the lime juice to your preference – don’t let it overpower the sweetness of the melon.

2 cups watermelon, cubed (about a 600–700g wedge) 400–500g white fish, cubed 1 small shallot, finely diced small handful of coriander, finely chopped 1 green chilli, seeded and finely diced flaky salt 3–4 tbsp lime juice baby cos lettuce Mix the cubed watermelon and fish, shallot, coriander, and green chillies together in a bowl, along with a pinch of flaky salt. Pour over the lime juice and stir so everything is well coated. Allow to marinate in the fridge for one hour. Arrange small cos lettuce leaves, cup-side up on a serving platter. Scoop a spoonful of ceviche into the middle of the lettuce and garnish with extra coriander leaves.

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WATERMELON, PARMESAN AND PROSCIUTTO SALAD WITH BASIL DRESSING This simple salad is packed with layers of flavour. The peppery rocket, sweet basil dressing, salty prosciutto, and nutty parmesan are all complemented by fresh slices of watermelon. BASIL DRESSING

2 cups loosely packed basil leaves 1 tbsp white or red wine vinegar 1 clove garlic, crushed 1 tsp Dijon mustard ½ tbsp honey ½ cup olive oil FOR THE SALAD

1 bag of rocket 1 wedge of watermelon 6 slices of prosciutto parmesan cheese ¼ cup toasted pine nuts To make the basil dressing, blitz ingredients together in a high-speed blender until just combined. Slice the watermelon into thin wedges, removing the seeds as best as possible. Scatter the rocket over a large platter. Arrange the sliced watermelon on top. Arrange strips of prosciutto on the salad, twisting it into small piles. At this point, drizzle with the basil dressing. Using a vegetable peeler, shave thin slices of parmesan on top of the salad. Finish with the toasted pine nuts and serve immediately.

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. PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ

Eat Up New Zealand

THE BACH EDITION WORDS VICKI RAVLICH-HORAN | IMAGES JOSH GRIGGS

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NOURISH

Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”.

EGGPLANT KASUNDI

I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these recipes (cinnamon oysters, Aunt Edna’s bran muffins, and sultana cake) that had me take the book off the shelf for a more thorough peruse.

1¹⁄³ cups canola oil 1½ cups finely diced onion

Every bach, crib, or caravan should have at least one cookbook that has those recipes we crave when on holiday, often quintessential Kiwi dishes that evoke wonderful memories. This book ticks that box while adding some cheffy dishes to stretch your repertoire. If I had one criticism, it is that it gets a little too cheffy – but I guess Al Brown is a chef! Some of the recipes are really long, and I don’t think fit the ‘Bach Edition’ remit, Duck Shepherd Pie being one. Known for his love of seafood, the Kaimoana sections are inspirational and go beyond the prized snapper catch. Often, my favourite sections are at the back, and in this case there’s a section on preserves and garnishes. These recipes turn even the simplest ham sammy or BBQ dish into something memorable. Al says, “The two main drivers when I cook are generosity and fun.” Surely this is the same for all of us when we are on holiday, so eat up, New Zealand!

REVIEW

I learned this recipe from a great friend and extraordinarily talented cook, Pippa Lee. It has been on our menu at Depot Eatery since day one—we serve it as a condiment with our wood-roasted hāpuka belly. Everyone loves this relish: it’s got a bit of heat, but has terrific depth and a wonderful balance of spice, sweetness and acidity. The recipe seems slightly convoluted in its process, where a number of ingredients are repeated in different stages, but just follow the steps—it’s actually child’s play. Makes 1 kg (2 lb 4 oz)

½ cup finely diced ginger, plus ½ cup roughly chopped ginger ¼ cup finely diced garlic, plus ½ cup roughly chopped garlic 6 tablespoons cumin seeds 2 teaspoons fenugreek seeds 2 tablespoons yellow mustard seeds 2 tablespoons ground turmeric 1 cup malt vinegar 1¾ cups sugar 2 tablespoons salt 1 kg eggplant, cut into 1 cm dice 85 g chillies, roughly chopped Place a medium-large saucepan over medium-low heat. Add ¹⁄³ cup (80 ml) of the oil and the onion. Cook for 10–15 minutes, until the onion is soft, then add the finely diced ginger and garlic. Cook down, stirring occasionally, until golden. In a frying pan, dry roast 3 tablespoons of the cumin seeds, and the fenugreek and mustard seeds. Grind and set aside. Next, place the roughly chopped ginger, garlic, turmeric and remaining 3 tablespoons of whole cumin seeds, along with a splash of the vinegar, into a food processor and blitz to a paste. Set aside. Once the diced onion, ginger and garlic are golden, add the dry-roasted ground spices, along with the wet spice paste. Cook out over medium heat for 5 minutes, stirring to prevent sticking. Now add the remaining vinegar, the sugar and the salt, and mix through to combine. Add the eggplant and chillies and cook down, stirring occasionally, and adding the remaining 1 cup of oil as you go. (You may not need all of the oil.) The cooking down should take about 40 minutes. The kasundi is ready when it has a soft, jamlike consistency. Remove from the heat and let cool before refrigerating until required, or preserve in hot sterilised jars.

Recipes extracted from Eat Up New Zealand: The Bach Edition by Al Brown, photography by Josh Griggs, published by Allen & Unwin NZ, RRP $49.99.

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Learn “Taking care of people is key to what we do – we believe in a warm welcome, so we always start with morning tea and nibbles and every workshop includes a delicious shared lunch.”

Brad King and Emma Walters always knew when they created Falls Retreat that it would be more than a wonderful place to eat. Their vision was to share their paddock to plate ethos, and this is where their workshops have become an integral part of the business. Emma and Brad have been making some tweaks at Falls recently, so their workshops, and possibly those from guest tutors, can play more of a role in the experiences on offer. Emma loves the idea of others using the space to share their passion and skills. You can spend a glorious day at Falls learning how to grow your own veg, or if you have that down pat, how to pickle and preserve your crop. Rise to the challenge and learn to make your own sourdough or roll your own pasta, all while being hosted by this passionate pair on the property they call home. Emma says,

The garden at Falls Retreat is on full display and guests are encouraged to walk around and discover what’s growing. The handy work of resident gardener Nicki Murray-Orr, the garden also doubles as the perfect classroom for eager students. In their Full Monty gardening class, Nicki imparts a comprehensive range of skills and techniques, covering everything from soil health, planting from seed, pest management, crop rotation, composting, and worm farms. And when you have worked up an appetite, you get to taste the fruits of Nicki’s labour with a lunch prepared by Brad and his culinary team. Brad also rolls up his sleeves and plays chief tutor when it comes to the culinary workshops, and what better way to learn than from an award-winning chef who lives and breathes the slow food movement? Emma says, “Our workshops have been designed to give you top tips and a whole heap of knowledge that you can take back to your home and practise.” Add to this the warm hospitality Falls are famous for and you have a magnificent day out! __ MAP-MARKER-ALT 25 Waitawheta Road, Karangahake Gorge Go to fallsretreat.co.nz to find out about upcoming workshops

CHECK OUT THESE GREAT PLACES WHO ALSO OFFER WORKSHOPS AND CLASSES.

EXCELSO

Whether you want to perfect your coffee skills for home or as a career, Excelso offers a variety of classes, including latte art and school holiday barista training.

SWEET PEA PARTIES

Want to pipe like a pro? Check out Sweet Pea Parties’ classes including their Cake Decorating for Beginners class in February.

MAP-MARKER-ALT 112 Third Avenue, Tauranga

MAP-MARKER-ALT 70/1 Rostrevor Street, Hamilton

excelso.co.nz

Go to sweetpeaparties.co.nz and click shop online.

ARKANDA

Wayne is always cooking up something tasty with his ever-changing culinary demonstrations. Make sure you follow him on social or sign up to his newsletter to be the first to know about his next series in February. MAP-MARKER-ALT 128A Whitikahu Rd, Gordonton, Hamilton arkanda.co.nz PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ

HERITAGE TRADING CO

Due to popular demand the Heritage Trading Company are repeating their successful spring workshops. How to Determine You Own Style (4 weeks) starts Thursday 8 February at 7.00pm, cost $225.00. Upholstery Basics is on Thursday 7 March 2024 at 7.00pm, cost $100.00. PLUS, French Fragments – a slow stitching workshop over two nights, using recycled French fabrics to create a collage with simple embroidery stitches. Thursday 14 & 21 March, cost $125.00 including materials. MAP-MARKER-ALT 40 Duke Street, Cambridge heritagetrading.co.nz

by Simon Wright 51 Willow St, Tauranga CBD

www.clarencetauranga.co.nz

P. 07 574 8200

EVENTS TAURANGA FARMER'S MARKET

LOCAL WILD FOOD FESTIVAL

Where local and convenience collide. The Tauranga Farmer's Market is on every weekend, rain, hail or shine.

Whakatāne's Local Wild Food Festival is back, with a new evening time-slot!

Saturday 8am–12noon 31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz NYE AT FALLS RETREAT! A four-course immersive dining experience to ring in the new year. Price includes a complimentary welcome drink on arrival. Optional wine match available.

Enjoy a relaxed atmosphere with live music, food trucks, local food demonstrations, and markets. Mahy Reserve, 13 Pohutukawa Avenue, Ōhope Saturday 24 February, 2pm – 8pm Early bird tickets $10 pp or $15 pp on the day, children under 17 FREE www.whakatane.com/wildfood

$125pp plus $3.90 card booking fee (or pay by internet banking if preferred). Due to the style of dining we are unable to cater for specific individual dietary requirements on this occasion.

HOLI COLOUR SPLASH

Sunday 31 December www.fallsretreat.co.nz

Memorial Park in Tauranga

WAIHĪ BEACH SUMMER FAIR Live music, 200+ stalls, big crowds, and loads of fun is guaranteed at the Waihī Beach Summer Fair. 6 January Wilson Park, Waihī Beach WAIHĪ BEACH SATURDAY FARMER’S MARKET Locally grown produce, great coffee, sweet treats, plants, and a selection of highquality locally made crafts, plus live music, playgrounds, and kids tent area,. Every Saturday 8am – 12pm Waihī Beach Primary School Grounds, 100 Beach Road, Waihī Beach waihibeachfarmersmarket.co.nz KATIKATI AVOCADO FOOD & WINE FESTIVAL At the Katikati Avocado Food & Wine Festival, you can expect great food, wine, cooking demos, and product displays. 13 January $55pp Uretara Domain, Katikati katikatiavofest.co.nz

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

Wear a white T-shirt to this fun family day out hosted by One Love charity. Vegetarian Indian Street food available on the day along with colour packages. 2 March 3 - 6 pm Free entry www.facebook.com/coloursplash.nz FLAVOURS OF PLENTY FESTIVAL Celebrate Coastal Bay of Plenty’s worldclass food scene, showcasing the region’s horticultural heroes and weaving a powerful connection from our place to your plates in the second annual Flavours of Plenty Festival. 4 – 14 April www.flavoursofplentyfestival.com NOURISH TASTE OF SOUTH AUSTRALIA TOUR Spend your Easter break enjoying the food, wine, and colours of South Australia on this small group tour hosted by Vicki. $4500pp (twin share, including airfares). Wednesday 27 March – Monday 1 April nourishmagazine.co.nz NOURISH TASTE OF MEXICO TOUR Join Vicki and discover the heart of Mexican cuisine and culture on this small group tour. 9- and 13-night options. Prices from $7450pp (twin share) Starts 15 June 2024 nourishmagazine.co.nz

MARKETPLACE SHOP

C O O K . B A K E . Create.

SUMMER KITCHEN AND E N T E RTA I N I N G C O L L E C T I O N IN STORE NOW