Nourish BOP Summer 2015 edition by Nourish Magazine

Issue no. 21, Summer 2015

BLUEBERRY CHILLIN’ WITH

CHILLI

Country

COOL COFFEE

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 21

CONTENTS

Welcome

regular

There is nothing like the end of the year to remind us how quickly time flies. This time last year we welcomed the tiniest member of the Nourish team with the birth of my daughter, Zoe. Needless to say it has been a busy year, and as most parents will sympathise, one that has gone in a blink of the eye.

Have a happy and safe season from Vicki and the team.

This year also saw us put out an extra edition with our Festive Feasts bookzine. We had so much fun celebrating Christmas four or five times in the middle of winter that plans for another issue next year is in the pipeline. If you didn’t get a copy you might still be in luck by visiting the shop on our website.

Vicki Ravlich-Horan

To cap off the year, in October we were named finalists in the NZ Guild of Food Writers Culinary Quill for Publication of the Year. This was a huge honour, especially considering the calibre of our competition! And now it’s time to celebrate summer with BBQs (see pages 7-11 for all you need to know on choosing and cooking the best steak), fresh berries (see page 28-31 for gorgeous recipes using blueberries) and a little spice (page 16-19 sees us discover the virtues of chillies and some great recipes using them).

COOKING

REFRIGERATION

DISHWASHERS

THE GUIDE TO OUR NEW RECIPE ICONS! GLUTEN FREE

VEGETARIAN

DAIRY FREE

EGG FREE

REFINED SUGAR FREE

TIME SAVING

VEGAN

LAUNDRY

KITCHENTHINGS.CO.NZ

Kitchen Things offer the largest range of world leading kitchen and laundry appliance brands, all displayed in lifestyle settings in our interactive kitchen showroom. Premium brand range includes:

MIELE SMEG BOSCH FRANKE GAGGENAU FISHER & PAYKEL AGA BAUMATIC BEKO BILLI FALCON INSINKERATOR SAMSUNG

Vic’s Pics

10 12 16 20 28 34

TAURANGA Phone: 07 571 6366

KitchenThingsNZ

KITCHEN THINGS - NEW ZEALAND’S LARGEST RANGE OF COOKING APPLIANCES

CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections

Tauranga Farmers’ Market

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Shona Reid, Kate Underwood, Melissa Spargo, Vicki Russell, Alan Mackay

Summertime in the Garden Local Art Scene Events Directory

features

07 26 32 32 36

CREATIVE DIRECTOR Bron Alexander from Folk Creative

Bay of Plenty News

Steak Out Blueberry Corner Henry & Ted Lovely Bunch Raglan Town

recipes

SCHWAN TRANSTHERM VINTEC WHISPAIR

Bay Central Shopping Centre, 65 Chapel Street, Tauranga 3110

04 05 06 42 44 46 47

EDITOR Vicki Ravlich-Horan

Pimp your Steak Cool Coffee Chillin’ with Chilli Coconut Recipes Blueberry Recipes Henry & Ted Salads

COVER IMAGE Shona Dey PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Sarah Brook ILLUSTRATIONS Bron Alexander, Tegan Furneaux, Rebekah Davenport, Paige Taplin ISSN 2324-4372 (Print) ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

NOURISH | news

NOURISH | spotlight

Vic’s Picks GET REAL SAUCE

Got a fussy eater? Or perhaps your kids don’t eat anything unless it is smothered in tomato sauce? Sisters Melissa and Anna from Get Real Food have created a tomato sauce with no added sugar, in fact they have craftily snuck in some vegetables to add the sweetness, making it good in more ways than one.

Bay of Plenty News STAY HYDRATED THIS SUMMER

Go to their website for stockists and information on their other products www.getrealfood.co.nz

Dr Micahel Kova from Atlas Chiropractic reminds us why drinking water, around 2 litres a day, is so important.

WE HAVE BOTTLES TO GIVE AWAY

Muscle soreness is caused by the lactic acid which is trapped in our muscles. This can happen after a strain or injury overexertion. The only way to relieve this is flushing it out by drinking lots of water.

To win one simple email your details to info@nourishmagazine.co.nz with Get Real Food in the heading before Feb 1 2016.

INSPIRED BY THE 50S These super stylish, retro-inspired small appliances by Smeg are now available from Kitchen Things. These 50s style small appliances include a 2and 4-slice toaster, kettle, blender and stand mixer all in a variety of colours, including gorgeous pastels. Designed to be instantly recognisable because of their 1950s styling, the collection was created in collaboration with Matteo Bazzicalupo and Raffaella Mangiarotti and has already been honoured with a selection of design awards.

Another reason to stay hydrated is to keep the discs between each vertebrae of our spine separated. When dehydrated, the vertebrae become closer together and the nerve outlets become compressed. When this happens, you usually don't even know but your organs and muscles controlled by the affected nerves will slow their performance. Our body adapts to this and most people do not seek remedy until this is severe enough to get tingles or numbness in these muscle groups. Another vital reason for proper water intake is to avoid brain damage or heat stroke on hot days. Water cools your core temperature and keeps neurons in your brain working properly. Atlas Chiropractic www.chiropractortauranga.org

NEW OWNERS AT BIN INN PAPAMOA Bin Inn Papamoa has new owners. Alexis Corkill and Ben Morrow took over in September and are excited by the opportunity to combine their love of food with the ability to promote healthy choices through such a well known brand. Bin Inns, once the domain of bulk buyers and bargain hunters, are changing and this is due to folk like Alexis and Ben who see the Bin Inn format as a great avenue to help people wanting to discover an alternative to the many processed foods found in supermarkets.

Along with a great new look, Alexis says their goal is to turn the store into a “customer focused healthy food provider. We stock a comprehensive range of paleo, gluten-free, dairy-free, sugar-free, organic and eco-friendly products as well as a vast range of raw and clean eating options”. So whether you are looking for chia seeds or quinoa by the cup or kilo, are grappling with food allergies in the family, have decided to go paleo or you’re just always interested in finding new foods, a trip to Bin Inn Papamoa is recommended. Bin Inn Papamoa, 30F Gravatt Rd, Papamoa, Tauranga

WIN

Be prepared for school lunches in the new year with Nourish’s exclusive offer from Beewrapt. Buy three of their everyday packs online (www.beewrapt.co.nz) and receive a fourth FREE, simply use the code NOURISH. We have five of these everyday packs worth $31 to give away. To enter, email your details to info@nourishmagazine.co.nz with the heading BeeWrapt.

http://www.kitchenthings.co.nz/ SmegSmallAppliances

TAKE AWAY RAW FOOD DELI - TAUPO WHOLE FOOD SHOP - ORGANIC FRESH PRODUCE GLUTEN FREE & DAIRY FREE FOODS ESCAPE COFFEE - TEECCINO

page 4 www.nourishmagazine.co.nz

45 ORUANUI STREET, TAUPO (off Spa Road) | 021 138 2066 | 027 578 4702 rawbalancenz@gmail.com

rawbalancenz

We’re at the TAUPO SATURDAY MARKET and also ROTORUA THURSDAY NIGHT MARKET page 5 www.nourishmagazine.co.nz

TAURANGA FARMERS’

MARKET SUMMER NEWS

organic sirloin rump scotch fillet tenderised new organic new york STEAK OUT grassf eye fillet t-bone rump marinated porterhouse grilled rump sirloin scotch filletTen

LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS Summer – long hot days, holidays, entertaining and lots of eating, whether you bought it ready made at the Market or gathered ingredients for your favourite recipe. From Christmas ‘foodie’ gift packs to ideas for the nibble platters, BBQ’s and fresh fruits for desserts — seek and you will find.

THIS SEASON

Berry fruit and stone fruit are the highlight for summer. Many different varieties of produce bring us early and late varieties for sweetcorn, blueberries, plums and in the latter parts of summer, apples. Garlic is being harvested and dried for optimum storage.

JANUARY

Blueberries – 3 growers / Luisa plums – Kaimai Lettuce / Egg plants - Paul’s Tomatoes

The Christmas menu is well covered with new potatoes, fresh peas and beans, strawberries, and full cream organic milk from Jersey Girls for those custards or trifles.

CHANGES FOR FESTIVE SEASON MARKET DATES: Wednesday 23 December 2.30 to 6.30pm Wednesday 30 December 2.30 to 6.30pm No Saturday Market 26 December & 2 January

DECEMBER

Capsicums – Southern Belle / Early sweetcorn & kamo kamo Te Teko Vegetables / Beetroot – Little River Organic Farm

FEBRUARY

Late variety sweetcorn – Linehan Farms / Apples Royal Gala – Devine Fruits As always the length of a season for harvesting can be unpredictable.

MARKET EVENTS Main Christmas Market with Santa and Market Hampers raffle raising funds for Alzheimer’s Tauranga/WBOP December 12. Tickets available at the Market every Saturday. Look out for our ‘casual, fun cooking demonstration’ information. Follow our website or Facebook page for updates on these events at the Market.

Come, see, taste & learn from the producers what is in season from this region

LET’S TALK GOOD STEAK!

From choosing the right cut to cooking it perfectly and then what to serve it with. We gather the experts and ask them to share their tips.

flash fried grassfe DINNER & DESSERT | SEASONAL PRODUCT AWARD WINNING BOUTIQUE WINES LOCAL CRAFT BEERS | FAIR TRADE ORGANIC COFFEE CURRENT OPEN HOURS Tues – Sun, 5pm until late. HOLIDAY TRADING HOURS: Boxing Day through January 2016, open 3pm until late, seven days a week.

7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL

MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com

WWW.TAURANGAFARMERSMARKET.CO.NZ

page 7 www.nourishmagazine.co.nz

steak 101

COOK THE PERFECT

Brad King, NZ Beef and Lamb Ambassador and owner of Falls Retreat and Bistro, gives us his top tips for cooking the perfect steak this summer.

Doug Jarvis, the English Butcher, gives us the info on these prime cuts of beef.

Use a quality product. I recommend buying from your local butcher who can advise you on different cuts and even the source of the beef. Bring the beef to room temperature before you start cooking.

SCOTCH FILLET

Rather than oiling the BBQ or pan, brush the steak with oil and use a high burning oil such as canola, rather than olive oil (this can be used for finishing) — this will prevent it from sticking.

A popular steak that is succulent, juicy and full of flavour. An open grained cut, with superb marbling, taken from the whole boneless eye of the rib. Scotch fillet is a versatile cut, ideal on the BBQ, pan fried or roasted whole.

Season well with freshly ground pepper and sea salt (you can’t beat Maldon!) Cook the meat accordingly for the cut of meat and size. A rough guide for a 2cm thick piece of sirloin:

T-BONE STEAK The king of BBQ steak. A bone-in combo of sirloin and eye fillet. Incredibly tasty, tender and rich. Always sure to impress, superb grilled or pan fried.

PORTERHOUSE, SIRLOIN OR NEW YORK STRIP STEAK Perhaps one of the tastiest steaks, and lends itself well to grilling. Porterhouse is a juicy and tender cut from the boned short loin. To enhance flavour and succulence, leave outside strip of fat on..

MEDIUM – 4 minutes each side WELL DONE – 5-6 minutes each side

FOR THE BEST STEAK, A SKILLED BUTCHER SHOULD BE YOUR FIRST PORT OF CALL.

Papamoa’s own Doug Jarvis Butcher age their beef for superior flavour and texture and of course can cut your steaks just the way you like them.

Searing ensures that the moisture is locked in! Turn the steak only once using tongs to ensure that it doesn’t dry out and juices are retained.

Don’t overcrowd your pan or BBQ plate! This brings the cooking temperature down and your meat ends up being cooked by the trapped steam.

Always let your meat rest properly — set it aside covered in foil for around 4 minutes to let the juices settle (which will help eliminate the plate becoming bloody when you cut into it). ENJOY

WANT A COOKING QUESTION ANSWERED? Brad King is the chef and owner of Falls Retreat & Bistro in Waihi and a 2015 Beef and Lamb Ambassador. Each edition Brad will share his knowledge and expertise.

If you have a question or culinary problem you think Brad could help with please email info@ nourishmagazine.co.nz with Brad King in the subject line.

We love design almost as much as we love food. ALMOST.

RUMP STEAK The rump is medium-tender, medium-fine grained, boneless and big on taste and value for money. Rump meat is lean, with a fat layer. This is great for stir-frying, casseroles or cooked on the BBQ.

NOURISH’S TIP

RARE – 2-3 minutes each side

EYE FILLET The most tender of all steaks. Eye fillet is prized for its succulence and subtle beef flavour, full of natural juices. Cut from the whole eye fillet that runs between the short loin and sirloin. Always cook at room temperature, on a medium-high hot skillet or grill.

steak

Papamoa Plaza, Papamoa englishbutchery.com

TALK TO US TODAY ABOUT YOUR DESIGN NEEDS | HELLO@WEAREFOLKCREATIVE.COM | WEAREFOLKCREATIVE.COM

NOURISH | recipes

PIMP YOUR RECIPES Megan Priscott | PHOTOGRAPHY Tracie Heasman

steak

Steak is a crowd pleaser, an easy “go to” meal. We have discovered the “OP Rib”; it is a big 600–900g scotch with a rib still attached. It is perfect cooked medium rare on the chargrill or BBQ and sliced at the table for 3–4 adults. Ask your butcher for an OP Rib, or we can get one for you at RedKitchen. We serve with rosemary roasties, rocket and a drizzle of a good balsamic glaze, or any one of the following recipes. I have made a few recipes to help turn your steaks from simple to spectacular. None of these recipes are new, but each one has a tip or added ingredient that takes it to the next level. Butter is back at number one on the health charts; add any number of flavours to keep on hand and you’re able to pimp your steak without notice. My new favourite is black garlic butter, but try smoked paprika and parsley, or garlic and cracked pepper. CARAMELISED ONIONS

TIP

These caramelised onions are a perfect side to have on hand, they are tasty with a steak or sausages, and if you still have an affiliation with the 80s, dare I mention the rissole (we now call it the Paleo Burger).

Cook your steak in a hot frypan, leaving it quite rare. Let it rest in the pan for 10 minutes and then take it out and put aside. Use the juice left in the pan and add cream, cracked pepper and salt to it, reduce down. In another hot pan, sear your steak for 30 seconds on each side, plate, pour over the sauce and eat with a nice Pinot Noir.

8 white onions thinly sliced 2 tbsp oil 20g butter ⅓ cup brown sugar ⅓ cup vinegar salt Heat the oil and butter in a saute pan. Add the onions and salt and fry till golden. Scrape the brown caramelised yumminess from the bottom of the pan and keep frying. This step is very important as you want to have the onions really dark without burning them. Keep scraping from the bottom and frying till your onions are dark and caramelised. This step takes approx 15 minutes. Add the brown sugar and vinegar. Cook for a couple of minutes just till the flavours incorporate, check the flavour and add more sugar or vinegar as desired. Let rest for 10 minutes and this is now ready to serve. The onions also last for three weeks in the fridge.

MUSHROOM SAUCE TO DIE FOR

BLACK GARLIC AND THYME BUTTER My dad is sooo plain when it comes to food. I really should share more of his habits with you, so you can all have a good laugh. I tell him this butter is caramelised onion butter, otherwise he would not touch it, but he loves this. I make my flavoured butter in a roll and slice a bit off each time we have steak at home. It seems a bit rich, but I find the red wine balances that! 250g softened butter ½ tsp salt 8 cloves black garlic You can use a cake mixer for this, or just a bowl and wooden spoon. Add the butter to a bowl and whip till soft and creamy. Chop the salt and black garlic finely leaving just a few chunks. Gently fold the garlic and butter together so it is not entirely mixed and you have a bit of contrast with the black garlic and butter. Shape into a log on some cling film, and gently roll it over like sushi. Twist the ends and keep twisting as this will shape your log, making it round and full and the end fairly flat.

The porcini crema is the wow factor in this sauce, it is a Sabato product and available from RedKitchen. I also top this sauce with thinly sliced pan-seared shitake mushrooms. When you add the cream you can also add any juices that have escaped the steak.

Pop into the chiller to set for 12 hours. Once ready this is good to slice as you need it and will last for three weeks as long as it is covered.

200g mushrooms

I am now going to have to glue these two pages together, so when Dad reads Nourish my butter trick is not revealed.

1 onion sliced 50ml olive oil

Note: you can also make this into ice cube trays or chocolate moulds if you want some fun shapes, this will only take a few hours to set.

2 tbsp porcini crema

Red Kitchen 51 Mahoe Street Te Awamutu

salt

www.redkitchen.co.nz

¾ cup cream

Heat the oil in a pan and once hot add your onions and then mushrooms. Once the mushrooms are nicely browned and cooked, add cream, salt and porcini crema. Stir till the right consistency, check the seasoning and serve.

page 11 www.nourishmagazine.co.nz

Coffee Velvet

Coffee Panna Cotta

NOURISH | recipes

Iced Coffee

Morning Kick Start

IF YOU HAVEN’T ALREADY TRIED COLD BREW COFFEE, SUMMER IS THE PERFECT TIME TO START! UNLIKE MOST COFFEE BREWING METHODS, COLD BREW OR COLD DRIP COFFEE, AS THE NAMES WOULD SUGGEST, IS MADE USING COLD WATER AS OPPOSED TO HOT.

COOL COFFEE RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN page 13 www.nourishmagazine.co.nz

Brewing with cold water produces a sweeter, less acidic drink which, certainly in the summer months, delivers a satisfying coffee flavour but in a new, refreshing format. Pop into Excelso Roastery on Third Ave during the summer months and you will see their gorgeous cold drip apparatus in action. These pieces of coffee sculpture slowly drip ice cold filtered water over ground coffee which is then bottled and quickly snapped up by a growing number of fans. The eight hour process makes keeping up with demand a fulltime job. Carrie says, “We only use single origin beans that are light roasted. There has been a lot of trial and error finding the best, most well rounded coffees to use and how best to roast these. Currently we find coffee from Ethiopia and Nicaragua most flavourful. But we are always trying different ones.” While cold drip coffee needs a specific piece of equipment to make, cold brew can be achieved quite easily at home. TO MAKE COLD BREW AT HOME Place ¾ cup of coarsely ground beans with 4 cups of water into a container (or for ease I use a large French press). Stir and then leave on the bench for 12–24 hours, before straining through a cheese cloth or pressing down the plunger on your French press. Serve according to your taste with ice and/or milk. Store in the fridge for up to 2 weeks.

ICED COFFEE

COFFEE VELVET

Freeze your favourite coffee into ice cubes to have on hand this summer for iced coffee at a moment’s notice.

Serves 2

COFFEE PANNA COTTA

2 tbsp Baileys Irish Cream

2 heaped tbsp of fresh ground coffee 300ml cream ½ cup of demerara sugar ½ cup milk 3½ tsp gelatine 1 cup cold brew coffee ¼ cup maple syrup Mix 2 tsp of gelatine in the milk.

4 tbsp Kahlua 1 cup Excelso cold drip coffee ⅔ cup heavy cream Combine all the ingredients in a blender and serve in chilled wide angled glasses.

MORNING KICK START Serves 1-2

½ cup almond or oat milk ½ cup cold brew coffee

Gently heat the cream with the coffee and demerara sugar, stirring until the sugar dissolves. Just before it comes to the boil take off the heat and stir in the gelatine and milk. Allow to cool for 5 minutes before straining* into a jug and then pouring evenly into four glasses.

1 banana

Refrigerate for at least 4 hours to set.

Place all of the ingredients in your blender and blend until smooth and creamy.

Mix the cold brew coffee and the maple syrup together, then whisk in 1½ tsp gelatine. Warm slightly to melt the gelatine, do not boil. Allow to cool for five minutes before topping each panna cotta. Refrigerate again until set.

1 tbsp peanut butter (or the nut butter of your choice) 1 tbsp raw cocoa powder (optional)

To get the angled look I placed milk bottle tops under one side of each of the glasses for their first setting. *Line a sieve with a Chux cloth to catch most of the coffee grounds.

Summer in the city

Opening December 14th

5 GOLDEN SANDS DRIVE, PAPAMOA EAST Text your order to 022 674 7006 | info@henryandted.com

henryandted

henryandtedcafe

There’s plenty more on offer Downtown Tauranga Enjoy our iconic waterfront location, boutique shopping, art & culture, entertainment /downtowntauranga www.downtowntauranga.co.nz and culinary delights a plenty.

CHILLIN' WITH CHILLI WORDS Kate Underwood | RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

The fiery chilli often breathes a heated debate amongst diners, from the dare devil chilli fanatic to the timid palates stuck on the mild train. Despite their menacing heat, hidden among hundreds of varieties lies a blazing nutritional arsenal. Undoubtedly the world’s most universal and popular spice, the chilli is actually a fruit pod, closely related to the sweet pepper or capsicum. Available in various colours, many are associated with country of origin and best suited to a particular cuisine. Some of the more commonly known varieties include jalapeno, cayenne peppers, Thai or bird’s eye chillies, habanero, Anaheim/ New Mexican and Dutch red. Chillies contain an odourless, flavourless, active heat compound called capsaicin (pronounced kap-say-sin), which provides that strong pungent character. It’s been found to help fight bacteria, protect against cancer and diabetes and act as a painkiller. Thanks to this scalding substance, chilli is also associated with a slight increase in metabolic rate. Capsaicin is soluble or dissolves in fat, which explains why one drop of chilli oil provides so much heat. The level of spice is determined using the Scoville Heat Unit (SHU) scale. Starting with capsicums at zero right up to pure capsaicin clocking in at 15,000,000 SHU. The relatively mild green jalapenos measure around 2,500 SHU while bird’s eye chillis are between 100,000– 225,000 SHU and habanero up to 350,000 SHU. Various forms of whole, dried, flakes and powders are available, but if you’re buying them fresh, look for a firm shiny skin. Back to the good stuff; chilli peppers contain a fair

whack of vitamin C, which works to boost immunity and mop up free radicals in the body. Just one serving (approx. a quarter of a chilli) provides nearly 40% of our recommended daily intake. Vitamin C is responsible for creating collagen — a protein that maintains function of blood vessels, skin, organs and bones. Despite their pocket rocket size, vitamin B6 or pyridoxine features a small but important 3% of our daily intake (per serving). All B vitamins are considered essential, as they must be obtained from external dietary sources, so every little bit counts. Working alongside the B-vitamin brothers (riboflavin, niacin and thiamin), they are responsible for energy production, red blood cell formation, regulating hormones and ensuring nervous system function. Their fire-breathing protection also includes antioxidants such as vitamin A and the flavonoids B-carotene, alpha-carotene and lutein — substances that help protect the body under times of stress or disease. Adding chilli to a meal can be rather daunting, but start small and if things do get a bit heated look for relief in milk or yoghurt (over water!). The addition of cucumber in raita or tzatziki are perfect as the cooling properties will help to ease a burning palate. So get your chilli on this summer. There are plenty of nutritious rewards to be had if you dare to brave the heat.

MEXICAN CHOCOLATE CHILLI COOKIES 100g butter 150g dark chocolate (I used Whittakers 50% and it was 26 squares) 1 cup brown sugar ½ cup sugar 2 tsp vanilla extract 2 eggs 1 cup self raising flour ½ cup cocoa powder (I splashed out and used Varohna) 1 tbsp cinnamon 1 tsp chilli powder ¼ tsp ground cardamom ¼ tsp cayenne pepper 1 cup dark chocolate chips

Melt the butter and chocolate together, either over a double boiler or carefully in the microwave (approximately 1 minute then stir until completely melted). Allow to cool. While the chocolate mixture is cooling, beat the sugars, vanilla and eggs. Pour in the cooled chocolate and mix well. Fold in the remaining ingredients. Place tablespoonfuls of dough on a lined baking tray, ensuring plenty of room between each cookie to allow for them to spread. I got eight per tray. Bake each tray for around 14 minutes at 180°C. Serve warm with a glass of milk or sandwich between a scoop of ice cream.

FRESH SALSA

SWEET CHILLI SAUCE The perfect summer ‘go to’ dish. Serve with corn chips as a fresh dip, drizzle over BBQ’d lamb, beef or chicken or use as a healthy dressing that will liven the most boring salad. 1 cup tomatoes ½ cup cucumber ¼ cup capsicums 1 chilli 1 spring onion fresh coriander juice of a lime 1 tbsp avocado oil pinch of salt Finely chop the tomatoes, cucumber, capsicum, chilli, spring onion and coriander, or place them all in a food processor and chop. Mix in the lime and avocado oil and season with a pinch of salt.

Blueber r ies, Straw ber r ies and Rasp ber r ies Coffee and Baking, Ber r y Ice Creams 8am-6pm every day from October through to March | 364 Thornton Road, WHAKATANE | 07 308 0444 | www.blueberrycorner.co.nz

page 18 www.nourishmagazine.co.nz

This recipe is adapted from Hilltop Tavern’s recipe that appears in The Edible Journey Cookbook by Tai Tapu School.

1kg apples (Granny Smith) juice of 1 lemon 5 cups sugar 120g red chillies, chopped 1 red capsicum, deseeded and chopped 1 onion, peeled and chopped 1½ cups apple cider vinegar Place the roughly chopped (but unpeeled) apples in a large pot with the lemon juice and 1 litre of water. Bring to the boil, and then simmer for 45 minutes. Pour the apples and their cooking liquid through a lined colander (a clean tea towel works well if you don’t have any cheese cloth). Once you have collected all the liquid, throw away the apple pulp. Return the liquid to your pot and add three quarters of the sugar. Stir over a low heat until the sugar dissolves. Increase the heat and boil for approximately 20–30 minutes. Check to see if it is ready the same way you would a jam: place a spoonful on a cold plate, run your finger through and if the line your finger made remains it will set. While your apple syrup is simmering, place the chillies, onion and capsicum in a food processor and blend until you have a fine paste. Place the chilli paste in a pot along with the remaining sugar and vinegar. Heat gently until the sugar dissolves before increasing the heat and boiling for 5 minutes. Finally add the chilli mixture to the apple syrup and bring to the boil for 10 minutes before pouring into sterilised bottles or jars. Make approx. 3–4 250ml jars

AWARD WINNING FOOD & GREAT WINES ALONG THE HAURAKI RAIL TRAIL CYCLEWAY The perfect place to enjoy summer dining - contact us today! Bistro 07 863 8770 | Accommodation 07 212 8087 | Email info@fallsretreat.co.nz | www.fallsretreat.co.nz

page 19 www.nourishmagazine.co.nz

A LOVELY BUNCH OF

COCONUTS

RAW COCONUT MACAROONS

WORDS & RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

The coconut palm is revered by many. In the Philippines it is referred to as the tree of life, in Malay the tree of a thousand uses and in Sanskrit it is the tree which provides all the necessities of life. List the products one coconut palm can produce and it is clear why such reverence is placed on this tree that can grow in little more than sand. Coconut oil to sugar, dessicated or shredded coconut to flour, coconut milk, cream and water, vinegar and wine, even coir for mats, sacking and ropes. It’s thought the name ‘coconut’ came from Portuguese sailors in the 16th century because the three holes on the coconut looked like a human face. ‘Coco’ means ‘laughing face’, or ‘grimace’. The English word ‘nut’ was only added later on. The coconut is not a nut at all, but a stone fruit. During World War II, coconut water was used as an IV drip because there was not enough blood plasma available.

Makes 10

Put all ingredients in a food processor and mix well With clean wet hands roll into 10 large truffle sized balls, placing them on a lined baking tray.

Dry out in your oven on its lowest setting and preferably with the fan going for approximately two and half hours. If your oven’s lowest setting is still quite hot, i.e. over 50°C, leave the door ajar. Store in an airtight container hidden in the back of the cupboard as these will disappear quickly otherwise. Note – You will find ingredients like raw cacao and yacon syrup from good food stores like Bin Inn PAPAmoa.

BOUNTY BAR 100g butter 125g dark chocolate 3 eggs ¾ cup sugar 1 tsp vanilla extract ¾ cup flour Coconut topping 3½ cups (or a 250g packet) of thread coconut 1 395g tin of condensed milk 2 eggs Melt the butter and chocolate together, either microwave on high for 1 minute and stir until well melted, or alternatively melt in a bowl over a pot of simmering water. Allow to cool to room temperature. Meanwhile beat the eggs and sugar until thick and pale. Stir in the vanilla and melted chocolate then finally the flour. Pour brownie batter into a lined 20x30cm tin. Bake at 160°C for 15 minutes.

COCONUT ICE CUPCAKES These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder which you can get from good food stores like Bin Inn Papamoa, but a pink food colouring would also work. 1 cup flour

Mix the coconut, eggs and condensed milk together. Carefully spread this on the parbaked brownie, starting from the edges and working your way to the middle. Return to the oven for 15–20 minutes until the coconut is golden.

2 tbsp raspberry powder 2 cups icing sugar 1½ cups coconut

Allow to cool completely before cutting into small squares.

⅛ cup boiling water Beat the butter, icing sugar and raspberry powder together until smooth. Add the coconut and boiling water and continue to beat until the icing is the correct consistency.

Come in and find

3 tsp baking powder ¾ cup sugar 1 tsp vanilla extract 125g butter, melted 2 eggs ½ cup milk 1 tbsp natural yoghurt or sour cream Place the dry ingredients in a bowl and mix well. Beat the eggs, milk and yoghurt together then fold into the dry ingredients along with the vanilla and melted butter. Grease or line a 12 hole muffin pan. Evenly spoon the mixture into the pan and bake for 12 minutes at 180°C or until a skewer inserted into one of the cakes comes out clean.

Find these ingredients & more in store today!

WHOLE FOOD HEAVEN

Your go-to provider of organic, paleo, gluten free, dairy free and specialised allergy specific products. BIN INN PAPAMOA

30F Gravatt Road, Fashion Island, Papamoa | 07 575 0717 papamoa@bininn.co.nz

Allow to cool before icing.

ICING 100g butter, soft

page 23 www.nourishmagazine.co.nz

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Serves 4 600g boneless chicken (breast, tenderloins or thigh) 2 tbsp sweet chilli sauce 1cm piece of lemongrass (white part only), finely chopped 2cm piece of fresh ginger, peeled and finely grated

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2 tbsp soy sauce (or Tamari for gluten free version)

Fridays 5pm — dark

December - February except Christmas Day and January 8th

2 tsp ground coriander 1½ tsp ground cumin ½ tsp turmeric 2 tbsp brown sugar 1 cup roasted peanuts, finely chopped (I did this in the kitchen whizz) 400g tin of coconut milk

gourmetnightmarket.co.nz

2 tbsp fish sauce 1 lime Place the sweet chilli and soy sauce in a bowl along with the lemongrass, ginger, coriander, cumin and turmeric. Mix well and divide in half. Cut the chicken into strips and add this to half of the marinade. Pour the other half into a pot along with the brown sugar, peanuts, coconut milk and fish sauce. Over a low heat simmer for 10–15 minutes. When thick enough, add a squeeze of lime and check the seasoning. The sauce can be now be stored in the fridge for a few days and reheated just before serving. To serve, skewer the chicken onto bamboo skewers and BBQ or fry until golden and cooked through. Serve with rice and a fresh salad of cucumber and herbs and drizzled with the satay sauce.

WE CAN HELP WITH ALL YOUR MEAT REQUIREMENTS PAPAMOA PLAZA, PAPAMOA | 07 572 0090 | doug.jarvis30@gmail.com

FACEBOOK - DOUG Jarvis Butcher & DELI | www.englishbutchery.com

page 24 www.nourishmagazine.co.nz

EXPLORE. EXPERIENCE. ENJOY. 10 DAYS PACKED WITH PERFORMANCES AND SET AMONGST THE BEAUTIFUL HAMILTON GARDENS

NOURISH | feature

Blueberry Corner WORDS & PHOTOGRAPHY Kate Underwood

If you find yourself on the hunt for fresh sustainably grown berries this summer, on the winding roads, just out of Whakatane, is a bustling orchard, complete with a one-stop blueberry shop. From natural fruit ice creams to blueberry inspired baking, preserves, espresso coffee, a playground for the kids and even a blueberry spotted toilet, Blueberry Corner will satisfy all your seasonal berry (and road trip!) needs.

of products, no blueberry leaf has been unturned, from 75% fruit jams, berry coulis and chocolates through to blueberry honey, blueberry tea and their top selling hot blueberry relish — laced with hints of cumin and chilli - it pairs beautifully with cheese!

Ben and Heidi Rosewarne are the pioneers behind the Blueberry Corner empire. Moving from Taranaki to the Eastern Bay of Plenty in 2002 with their young family in tow, they began a flourishing relationship with this ‘super healthy berry’. Despite limited experience in the horticulture industry, they purchased their first orchard nearby on Te Rahu Road. By 2005 the blueberrie’s sweet allure led them to purchase a second well established orchard, tucked away on a dubious corner of Thornton Road. A unique site that became home for the family and the berries.

There is a cabinet brimming with freshly baked blueberry treats to tempt you, and as Heidi explains, “We wanted to inspire our customers about what to do with our berries.” From blueberry caramel slice to chocolate blueberry brownies and warm blueberry brioche, their baking secrets can be found in their very own Blueberry Corner cookbook.

Starting out with a basic implement shed, they had one staff member selling fresh punnets from the corner gate. As they found their feet, their customer base grew, each year making improvements to cope with volume and demand. As Heidi puts it: “It’s been a slow progression, but we have grown and developed with our customers.” Fast forward 10 years and their insatiable appetite for this antioxidant rich superfood has seen them push boundaries, explore growing techniques and produce berries for both local and export markets. To avoid having all their ‘berries’ in one basket, the couple now own a total of three local orchards, allowing them to experiment with varieties and harvest fresh blueberries from November through till March. The blueberries are housed in giant wire cages to ensure birds don’t destroy the precious blue pearls. Being a very hands-on crop, during harvest they employ up to 120 staff, with each bush picked around six times over. Every punnet that leaves the front gate must be stamped with a Blueberry Corner sticker. “It’s about authenticity, brand recognition and traceability,” says Heidi. A reflection of the couple’s pride and commitment to quality. Ben and Heidi are passionate about giving people a true ‘at the gate’ experience. In the shop visitors can sip on fresh berry smoothies and watch the pack house in action as dedicated staff sort and grade the berries for local trade. With an extensive range

Surprisingly it’s not all blue at the Blueberry Corner – there are raspberries, boysenberries and strawberries, too. In fact, they are one of a small handful of New Zealand growers delving into the world of ‘fertigation’. A technique whereby strawberries are grown off the ground in pallets of coir or coconut husk and protected by covered tunnels. This fascinating natural coconut fibre allows controlled water supply and ideal growing conditions. The gravitation towards sustainable growing methods has paid off, as the blueberries at Blueberry Corner will become fully organic in early December.

Ben and Heidi’s humble nature, innovative attitude and sheer passion is evident on every surface of this place. With a fresh berry ice cream to suit the whole family, take a pit stop and enjoy their outdoor seating area. Stock up on colourful antioxidants to sprinkle on your Christmas pavlova and experience the sweet satisfaction of supporting honest, locally grown produce. Open 7 days: 8.30am – 5.30pm 364 Thornton Road, Whakatane. www.blueberrycorner.co.nz

DRY DOCK CAFE Breakfast & Lunch menu Sweet cabinet - all baked here Outcatering. Cakes made to order. Sunny outdoor seating with water views.

OPEN EVERY DAY!

6 Wharf Street, Tauranga 07 577 1573 | johnson.sandra@hotmail.com page 27 www.nourishmagazine.co.nz

Blueberry & Lemon Trifle RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

According to Blueberries New Zealand, “blueberries are nature's antioxidant powerhouse and contain higher antioxidant levels than just about every other fruit and vegetable”. Also a great source of vitamin C, fibre and manganese, there is little wonder they command a premium price both fresh and frozen. From a cook’s point of view, blueberries are a great berry as in almost all recipes it makes little difference if you use fresh or frozen. So make the most of these gorgeous blue bursts of flavour fresh on your pav this summer, but remember to stock the freezer up with them too for enjoyment all year round.

CAKE 75g butter 1 cup sugar grated rind of a lemon 4 egg whites

Carefully pour the warmed milk into the beaten egg yolks, whisking continuously. Pour the mixture back into the pot and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle.

¼ cup ground almonds

Check to see if it is the right consistency by stirring with a wooden spoon. Run your finger along the back of the spoon and if where you ran your finger remains clear it is ready.

1 tsp baking powder

Cover with cling film (to avoid a skin forming) and refrigerate.

Cream the butter, sugar and lemon rind together until fluffy. Beat in the egg whites then fold in the dry ingredients. Pour into a lined and greased 26cm cake tin and bake at 180°C for 35 minutes.

BLUEBERRIES

1 cup flour

LEMON CURD 4 egg yolks ⅔ cup sugar 60g butter, chopped 2 tsp lemon zest 100ml lemon juice

3 cups blueberries ¼ cup sugar blueberry wine/liqueur (optional) Place the blueberries, ¼ cup of sugar and ¼ cup of water in a pot and simmer for 5–10 minutes. Take off the heat and cool. When cool add a slosh of blueberry wine or liqueur (optional).

200g mascarpone 300ml cream

Whisk together the egg yolks and sugar before adding the remaining ingredients.

meringues

Microwave on high for 45 seconds and then whisk for the same amount of time. Repeat this two more times until the curd is bubbling. Alternatively heat the curd in a bowl over a pot of simmering water, stirring often until it thickens. Cover and cool.

BRING IT ALL TOGETHER:

ANGLAISE 1 cup milk 1 tsp vanilla extract 3 egg yolks ¼ cup sugar Place the milk in a small saucepan along with the vanilla. Heat until just before it boils. While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.

Blueberry Curd

Cut the cake into three layers. Placing the first layer on the bottom of your trifle dish. Drizzle a third of the blueberries (including the juice) over the cake layer. Mix the cooled anglaise with three quarters of the lemon curd and the mascarpone and place half of this over the blueberry layer. Add another layer of the cake and repeat with the other third of the blueberries before topping with the remainder of the lemon anglaise. Top with your last layer of cake and blueberries. Just before serving top with whipped cream then drizzle this with the remaining lemon curd and some crushed meringues.

For a twist on lemon curd, replace the lemon with blueberry juice. And for a really vibrant blueberry colour add 1–2 tbsp of blueberry powder. (Available at good food stores like Bin Inn Papamoa). We served ours with meringues and mascarpone.

Seared Venison with Blueberry Jus Served 4

1 garlic clove, crushed

In a small pan with the oil sweat the onion and garlic over a low heat until the onion is translucent, not browned. Turn the heat up and add the wine and allow to almost completely evaporate before adding the stock, jelly and blueberries.

1 tbsp oil

Simmer for 30 minutes or until the sauce has reduced by half.

¼ red onion, finely chopped

¼ cup red wine/port 2 tbsp redcurrant jelly 1 cup good quality beef stock 1 cup blueberries

Using paper towels pat the venison dry. Season both sides with salt and pepper and the finely chopped thyme and then sear for 2–3 minutes on each side. Allow the meat to rest for 4 minutes before slicing on the diagonal and serving with the blueberry jus.

2–3 tbsp fresh thyme, finely chopped 800g venison medallions (we used Silver Fern Farms) salt & pepper

Healthy Blueberry and Banana Pancakes Serves 2

These are super easy pancakes to make and perfect for the kids to learn. Using banana to sweeten them, along with some antioxidant packed blueberries they are also fairly healthy. If you want to make them even better for you, replace the self-raising flour with wholemeal flour and 1 tsp of baking powder. Two tablespoons of LSA mixed in is also great!

NOURISH HALL OF FAME

2 ripe bananas 2 eggs

RELAX… LEARN ABOUT COFFEE

1 cup self-raising flour ½ tsp cinnamon ½ cup blueberries In a bowl mash the banana. Next mix in the eggs until completely combined. Finally add the flour, cinnamon and blueberries until smooth. (If using frozen blueberries you may want to add them at the end to avoid them bleeding through the mix.) Melt a little butter or oil in a pan before adding large spoonfuls of the mix in. Cook at a medium to low heat to ensure they cook all the way through before getting too brown on the outside. When bubbles appear on the cooking pancakes it is time to flip them over. Serve them warm drizzled with vanilla syrup, honey or blueberry sauce.

RELAX… & COOL DOWN THIS SUMMER For over three years our most popular recipe on our website is blueberry muffins! It just goes to show everyone loves the classics. So head over to www. nourishmagazine.co.nz to get the recipe.

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NOURISH | feature

PAPAMOA LOCALS HAVE ALREADY HAD A TASTE OF

Henry & Ted

Introduced to them last summer, Henry & Ted arrived on the scene in a beautifully converted container, offering beautiful fair trade Kokako coffees, homemade treats and real fruit ice creams. The fully fledged cafe opens in December, something owner George Gibson says was always the plan. The container, George explains, was simply a way to fill the need and desire from locals for a cafe in Papamoa East in the interim. It also meant he could spread the word about Henry & Ted before the site where the cafe now sits was complete. “We loved our container,” says George, who had to jump quite a few hurdles to get it open. The container disappeared when the space it occupied began its conversion into a car park of the now new cafe. Henry and Ted are the names of George’s two and half year old nephew and his dog and possibly the catalyst of their namesake. George, a chef by trade, had been working in Wanaka when he came to visit his sister, brother-in-law and Henry. Talk turned to the lack of cafes in Papamoa and the seed was sown. “I went back to Wanaka,” says George, “but couldn’t shake off this cafe idea. So I quit my job and drove up in the hope that something would come up. The morning after I arrived I received a call from a real estate agent I had met on my last visit here about an opportunity that had come up and Henry & Ted was born!” Fond of his fluffies, you could often spot Henry at the Henry & Ted container with his constant companion Ted, and I am sure they will be regulars at the new space! If your tastes run to drinks a little stronger than fluffies, George and the team are sure to satisfy. “We are hugely coffee focused,” says George. “We use Kokako Organic Coffee and organic milk so all our coffees are one hundred percent organic.” You’ll find delicious wholesome food on the menu with a focus on being able to cater for people with a variety of dietary requirements. See a sample of the salads Chef Rosie Palmer will be whipping up on page 34. Working with ctrl space, a design company from Auckland, the new cafe has the same cool, funky and relaxed vibe created with the container. “We established a pretty funky look in the container,” says George, “so that’s what I wanted to carry on with the new cafe.” With a huge 18 months behind him and the milestone of seeing his vision come to life, George says he is “really looking forward to the next year, developing Henry & Ted and creating another chapter”. The move to Papamoa was clearly a good one, with George attributing the close knit community and the support from the locals all contributing to the success of Henry & Ted so far. Being so close to the beach is also a bonus! “I love how you can grab an awesome coffee and then walk to the beach, all in a couple of minutes.”

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

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www.facebook.com/henryandted

NOURISH | recipes

SUMMER SALADS from henry & Ted

RECIPES Rosie Palmer

MOROCCAN SWEET POTATO CHICKPEA SALAD A little bit of fruity goodness with a hint of a spicy kick.

1 cup tomatoes, diced

1 400g tin chickpeas, rinsed and drained 250g sweet potatoes peeled, diced and roasted until soft ½ red onion sliced 4 tbsp olive oil 2 tbsp orange juice 1 tbsp lemon juice 1 tbsp white wine vinegar 2 tsp brown sugar 1 tsp cinnamon ½ tsp coriander ½ tsp cumin ½ tsp turmeric 1 tbsp garlic puree

An exciting alternative for the everyday potato salad.

2 tsp brown sugar

1 tbsp fresh coriander thinly chopped

1kg new potatoes, cooked

aslt and pepper to season

salt and pepper to season

¼ cup sunflower oil

Roast the sweet potato until soft.

1 green chilli

⅓ cup sultanas

Saute the onions in oil until translucent, add the garlic and spices and continue to cook for another 5 minutes on low.

salt and pepper to season

¼ cup lemon juice 1 tbsp whole grain mustard

1 tbsp turmeric ½ tbsp coriander

¼ cup lemon juice

2 cups pearl (Israeli) couscous, cooked off

DRESSING

1 tsp fennel seeds

Cool the mixture down and then combine all the ingredients together. Finally check and adjust seasoning.

¼ cup olive oil

2 tbsp capers

2 tsp garlic puree

½ tbsp cumin seeds

Easy, fresh, light and vibrant. Perfect with a side of anything.

¼ cup dill, chopped

1 onion, thinly sliced

Add the sugar, vinegar, lemon and orange juice and cook gently for another 3 minutes.

PEARL COUSCOUS, COURGETTE, CAPER & DILL SALAD

1 courgette, grated

BOMBAY POTATO SALAD

2 tsp garlic puree

Mix together the salad ingredients in a large bowl. Whisk together the dressing Pour the dressing over the salad and mix well. Season to taste.

½ tbsp mustard seeds ¾ cup sultanas 4 tbsp white wine vinegar

3 tbsp fresh coriander

Gently saute the onion in oil for 10–15 minutes or until translucent. Add the spices, chilli and ginger, cook for another 5 minutes. Add the raisins, lemon juice, sugar, vinegar and seasoning, then cook for another 2 minutes. Pour the onion spice mix over the cooked potatoes, mix well and check seasoning. When cooled add the coriander.

CARROT, THREE SEED AND GINGER SALAD

Easy, fast, tastes amazing! This makes a large salad perfect if you are feeding a crowd or easily halved.

8 cups grated carrot 2 red onions, thinly sliced ½ cup tamari roasted pumpkin seeds

1½ tbsp sesame oil 2 tbsp soy sauce 2 tbsp lemon juice 4 tbsp grated ginger 2 tsp garlic puree salt and pepper to season

1 cup parsley, chopped

Combine all the salad ingredients together in a bowl.

DRESSING

Mix all the dressing ingredients together, give it a good beating.

3 tbsp sunflower oil

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Pour dressing over the salad mix and mix well. Season to taste.

NOURISH | feature

RAGLAN

TOWN

WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman

In the middle of winter the Nourish team moved en masse to Raglan to shoot our Kiwiana themed Christmas for Festive Feasts. Our venue was the magnificent Plantation House. The weather gods played their part and the sun was shining. As the champagne cocktails flowed (I know it’s a tough job!), inevitably talk turned to

reasons, excuses and elaborate plans for why we had to come back. “Imagine this place in summer,” we all sighed. So with summer upon us we returned to meet a few locals and discover what we should see, do and of course eat if we manage to prise ourselves away from the deck and the views at Plantation House.

THE SHACK Sitting in the middle of town, on the corner of Bow Street and Wainui Road, The Shack has long been a popular dining spot for visitors and locals alike. Owners Alix and Justin Thomson have owned The Shack for four years. Both have a pedigree in the hospitality industry, Justin in the Kitchen, Alix out front. Alix says, “For ever and ever Justin has always wanted his own place.” The couple were living on the family farm in Waingaro when the opportunity to buy The Shack arose and everything, they say, just fell into place. Justin says the best thing about owning your own business is the ability to do things your own way and to make choices that reflect your ethics and beliefs. For the Thomsons this is supporting local producers, although they recognise they are in a very fortunate position with Raglan’s flourishing number of quality producers and cottage industries, from the delicious fresh produce grown by Kaiwhenua Organics to the hugely popular Raglan Coconut Yoghurt. “We are always on the lookout for producers and suppliers with similar beliefs,” says Alix. “We like to know the provenance of the food we are using.” They currently rear their own lamb and are in the process of expanding the vegetable gardens on the family farm to supply the cafe. In addition to the strong local and seasonal focus, Alix says, “We feel it is important to use free range, sustainable and environmentally conscious products. Everything we do takes that philosophy into consideration.” Open seven days and for the occasional pop up dinner, Justin says the menu is constantly changing depending on what’s fresh now. “It’s gotta be fast and fresh,” says Justin, who attributes the couple’s love of food and travel for much of his inspiration. “Fresh, wholesome, unplayed-with food with something for everyone” is how Alix describes their food.

19 Bow Street, Raglan | Open 7 days from 8am www.theshackraglan.com page 37 www.nourishmagazine.co.nz

VINTAGE Venture down Volcom Lane and discover a veritable treasure trove that is Vintage. A lifetime of collecting inspired by their grandmother brought sisters Colleen and Michele to be where they are. Michele, who had previously sold treasures from a studio shop in her home in Auckland, recently moved to Raglan where sister Colleen had Vintage. Combining forces meant a need for a bigger space and in May the pair moved to Volcom Lane. The bigger space has meant room to display and promote their vintage occasional hire. “It’s getting harder and harder to find pieces,” says Michele, which is why they decided to keep some of their finds and hire them out for anything from weddings to high teas to baby showers. Colleen admits, “We are always out looking; we will never stop doing that.” But some things, like good quality vintage clothing, are becoming rarer and rarer to find. Wanting to keep true to their vintage roots, the sisters have sourced lines that complement the true vintage treasures. This includes the feminine vintage inspired dresses and linen from Lazybones, and gorgeous locally handmade soaps and body scrubs. Where they can, this talented duo also turn their skills to upcycling, turning worn or wary furniture into bright and funky pieces. Michele also makes cushions from vintage material. Whether you are planning a unique event, looking for something unique or simply want a trip down memory lane, you will most definitely enjoy time spent at Vintage. Volcom Lane, Wainui Road, Raglan www.facebook.com/Vintage

RAGLAN ARTS WEEKEND Held on Auckland Anniversary Weekend each year (the last weekend in January), the Raglan Arts Weekend is run by the Old School Arts Centre. Visitors make the Old School, which fills up with different exhibiting artists, their first port of call before visiting artists with open studios around Raglan. In addition to the art, the courtyard outside the Old School Arts Centre, which hosts a monthly market, swells with a larger than normal affair, offering gourmet food and local crafts. www.raglanartscentre.co.nz/raglan-arts-weekend/

THE HERBAL DISPENSARY Spend any time in Raglan, be it a day trip or a week long holiday and a visit to The Herbal Dispensary is a must. The team includes medical herbalists, naturopaths and beauty therapists, so they are bursting with knowledge and can help with anything from the best sunscreen for the whole family to increasing your energy levels. Make an appointment to see one of their experts or simply spend time relaxing in their gorgeous herb garden, but make sure while there you stock up on provisions. Owner Bronwyn Lowe is a big supporter of local producers and you will find many local treats and artisan products at Herbal Dispensary along with organic produce, grains, kombucha and more.

CURRENT EXHIBITION Bev Truloff until Dec 15

Grab a loaf of fresh Volare bread along with some locally made pestos and artisan cheese for a simple picnic or a ‘not so sweet’ treat made especially for the Herbal Dispensary. “Jane supplies us with an organic Paleo brownie and an organic ginger slice.” Bronwyn tells us. “She has made these slices especially for us to cater for our customers who often are looking for a low sugar, ‘sweet’ option.” Other great finds include Cocolove. Made by a Raglan based

page 38 www.nourishmagazine.co.nz

family who Bronwyn says “have been experimenting with coconut and coconut products for years. They sustainably harvest and process coconuts in their factory in Fiji and ship the only unprocessed (that I know of) coconut water direct to N.Z. The coconut water is shipped frozen so it has no preservatives and is not pasteurised. They also make an amazing coconut crème and fantastic coco shakes”. You will also find a good selection of fresh, local often organic produce. The team work with local growers throughout the year to keep the shelves stocked with fresh, in-season fruit and veg. Bronwyn says one of their most popular items is Kaiwhenua Organics salad bags. “Lynn and Kaiwaka are an amazing, very hard working couple that keep Raglan supplied with fresh organic produce year round. We have been selling their salad bags for at least ten years, and they are still as popular as ever. Packed full with salad greens, herbs and fresh edible flowers they are a treat to the tastebuds and the eyes.”

6 Wallis Street, Raglan | Open Mon, Tues, Wed, Fri, Sat 9-5, Thurs 9-5.30, Sun 10-5 www.theherbaldispensaryraglan.co.nz

page 39 www.nourishmagazine.co.nz

THE VOLKSWAGEN – THE PEOPLE’S CAR Just like Raglan, Volkswagen is iconic to New Zealand. Kiwis all have memories of Volkswagen, be it their first car that was a Beetle, a Kombi trip to the beach with friends, their first experience of a Golf, and more recently being able to load the surfboards, kids and dog into the back of an Amarok SUV.

FUN FOR ALL AGES There is plenty to see and do in Raglan regardless of the weather or your budget. Head to the wharf for a spot of fishing! If the fish aren’t biting you have Raglan Fish right there who will also sort you out with fresh fish or perhaps some chips to accompany yours.

Wanting to rekindle your connection with Volkswagen and Raglan? Richard van den Engel at Ebbett Volkswagen encourages you to call in and speak with his team to arrange a test drive today. Ebbett Volkswagen, Cnr Clyde & Grey Streets, Hamilton East www.ebbettvolkswagen.co.nz

Enjoy a walk on the dramatic west coast beaches or enjoy one of the many nearby tracks. Bridal Veil Falls has an accessible track suitable for wheelchairs and pushchairs to the top viewing platform and spectacular views of the falls and countryside beyond. Or venture down the steps to the bottom to see the falls from below. Other nearby walks include the Bryant Memorial Walk; this short walk takes you from Wainui Road down through a small patch of coastal forest to Ngarunui Beach. Or if you are feeling energetic, Mt Karioi has a couple of options which will lead you to the summit and rewarding views. Walking not your thing? The Raglan iSite can point you in the direction of an endless number of activities from horse riding to surf lessons, harbour cruises to paddle boarding. Or hire one of their solar-powered bikes and explore the township assisted with some sun-powered motoring action. 13 Wainui Road, Raglan Open Mon-Sat 9.30-7pm, Sun 9.306pm | www.raglan.org.nz

PLANTATION HOUSE

Visit Us Online

w w w.beewrapt.co.nz page 40 www.nourishmagazine.co.nz

Set into the hill overlooking the wharf with stunning harbour views, Plantation House is an oasis you will be reluctant to leave. Owner Rosie Worsp has renovated this gorgeous 1920s Californian bungalow highlighting its character and location in a town known for its quirky but relaxed nature. Enjoy sun soaked days and long

refreshing cocktails on the wrap-around verandah. Wake up to the sound of birdsong or lounge on the day bed reading a good book — this is what holidays are all about! 29 Rose Street, Raglan | Always open www.holidayhouses.co.nz/properties/8547

page 41 www.nourishmagazine.co.nz

NOURISH | garden

Go on, be daring and make your summer an even hotter one by growing a few chillies! They thrive in the hot summer weather, are surprisingly easy to grow and can look incredibly decorative in your vege garden. Choose somewhere that receives full sun for at least five hours a day, work in plenty of compost and tuck your seedlings in. Chilli plants will respond well to a regular (2-weekly) liquid fertiliser high in phosphorus and potassium — either a store-bought mix or make one with a sheep pellet and comfrey tea.

shelter, firewood and as a habitat for beneficial insects/animals. In the home garden an example could be planting a diverse range of plants to not only feed your family but to encourage beneficial insects/bees, increase soil fertility and to optimise natural mineral elements within the soil.

Try a few plants in individual pots, they’ll be easy to move around your garden to get as much sun as possible. Potted chillies are also handy for bringing inside at the end of the summer, when the weather cools, to ensure the last of them continue to ripen in a warm environment. Investigate the myriad of varieties available, some will give you 50–100 chillies per plant!

Believe me, once you start learning about permaculture, you’ll be hooked! It’s a beautiful, gentle and completely common sense philosophy to live by.

PERMACULTURE BASICS I’ve just done a section on permaculture at the Organics course I’m doing and I have to say, learning about this philosophy is addictive. There’s so much to it and it all connects in a lot of different ways, but I’ll keep the explanation here simple. The three core principles of permaculture are:

COPING WITH DROUGHT Our upcoming summer looks set to be a hot one, which can be worrisome for vege gardeners. Severe or prolonged heat can stress plants, causing them to weaken and become susceptible to pests and diseases. Use a multi-pronged plan to help your garden get through: 1. Stick to using plants that naturally cope well in hot weather, e.g., chillies, eggplants, tomatoes, beans, pumpkins, zucchini, cucumbers and sweetcorn. 2. Good soil preparation during spring (adding lots of organic matter) will really help give your plants extra support and general health.

Kaitiakitanga – Care For The Earth Whanaungatanga – Care For The People Manaakitanga – Share The Surplus This is a very holistic, harmonious and integrated philosophy that focuses on sustainability in regard to the food we grow, fuel we use and systems we implement on our properties. Permaculture ensures that these points provide for their own energy needs and recycle any wastes produced. It works with, rather than against nature and involves observing how human habitats/living spaces and food production systems integrate, ensuring these relationships work together smoothly and with synergy. To outline a couple of very basic examples: when planting a shelterbelt of trees on an exposed property, the permaculture way would be to also look at how those trees could be used for stock

3. Mulch, mulch, mulch! Protect the soil by spreading a layer of your preferred material over any bare soil. This will help prevent the loss of moisture during the heat of the day. If you’re lucky enough to have a great in-ground irrigation system, fantastic! If not, it’s best to give the garden a good soak in the very early morning. You could also try to provide some shade for any heat-sensitive crops — I trained cucumbers on a gently-sloped frame one year, then grew a great crop of lettuce underneath in the dappled shade. Get stuck in to your vege garden this summer and enjoy the busy growing season!

SUMMERTIME IN THE GARDEN WORDS Melissa Spargo page 43 www.nourishmagazine.co.nz

NOURISH | arts

LOCAL ART SCENE HAMILTON GARDENS ARTS FESTIVAL Hamilton plays host to the world this February with the annual Hamilton Gardens Arts Festival. Set in the award winning Hamilton Gardens (voted World Garden of the Year 2014), this year’s ten day festival is a smorgasbord of top international, national and local performances.

typecast early in her career as the ice-cool femme fatale, she was thrust into the limelight at an early age. Naïve and unprepared, she left in her wake a polarised industry who either loved or loathed her.

IT’S CALYPSO!

Based on countless stories from the period — generated by the studio, the media and Lake herself — Drowning in Veronica Lake is a not to be missed theatrical event, for anyone who has ever felt that all that glitters is not gold…

Be transported from the Hamilton Gardens to sandy shores with a line-up of comedy, live music and Calypso theatrical high energy entertainment.

THE MIGHTY DUKE AND THE LORDS

CALYPSO NIGHTS

Crisp linen suits and sharp-witted lyrics meet junk percussion and double entendre.

“One of the most jaw-achingly good musical-comedy shows New Zealand has ever seen” - NZ Herald Juan Vesuvius (aka Barnie Duncan) will be your suavely ridiculous Venezuelan DJ. He will invite you to delve into his world of Calypso and Soca music, maraca virtuosity, endearing idiocy and questionable geopolitical leanings as your lovable-idiot guide.

THE GARDEN ART STUDIO Make an excuse to take a trip out to the Garden Art Studio on Kaipaki Road this summer. Owners Kaye and John Murray, along with their friendly and helpful team, stock the studio and adjoining garden space with an amazing range of New Zealand art. With changing monthly exhibitions, indoor and outdoor sculptures, stone, glass, ceramic, jewellery, paintings and much, much more you will definitely be inspired. COMING UP IN FEB Jenny Coker has an exhibition opening on February 2 at 5.30pm at The Garden Art Studio. Jenny is a multi-talented Tauranga artist living and painting in the beautiful Bay of Plenty. She is celebrated for portraying the delights of home and garden in both watercolour and oil. 1234 Kaipaki Road, Cambridge www.thegardenartstudio.co.nz

20-28 February 2016 Book o n li n e

MEL PARSONS Well recognised as one of New Zealand’s established songwriting stars, this indie-folk singer songwriter’s star is on the rise. “Intrinsically New Zealand — and the songs are good, very good. We’re converted.” BLACK Magazine THE WAIKATO KINDERGARTEN ASSOCIATION TEDDY BEARS PICNIC

19–28 February 2016

Featuring: Mainstage sing-a-long! Your favourite Disney classics with Mamma Mia’s Russell Dixon in the Magic of Movie Musicals Show!

Pick up a festival guide or go to www.hgaf.co.nz for the full line up.

Foodie Heaven in Whakatāne • Cocktails Afloat • Vintage High Tea & Fashion Show • Sunrise Champagne in the Sky

www.sunshineandaplate.nz

• Bucket List Banquet • Wine and food tasting • Markets, demos & more!

Supporting Hospice EBOP

DROWNING IN VERONICA LAKE Witness a dazzling starlet’s tragic fall from grace in Drowning in Veronica Lake, a stunning one woman production. Set in 1940s Hollywood, Veronica Lake set the standard for self-destructive celebrities. Smart, sexy, and

HANDCRAFTED CHOCOLATES, CONFECTIONERY & GOURMET DESSERTS

www.theconfectionerycollection.co.nz PHONE 021 160 4628 EMAIL theconfectionerycollection@gmail.com ConfectioneryCollection page 44 www.nourishmagazine.co.nz

page 45 www.nourishmagazine.co.nz

NOURISH | directory

NOURISH | events

BAY OF PLENTY EVENTS SUMMERTIME AT THE MOUNT Back for another year the Gourmet Night Market offers something delicious for everyone. From farmers’ market stalls and live music to a huge array of dinner and dessert choices, this event is child-friendly, alcohol free and dog-friendly (on leads) and promotes zero waste. Fridays 5pm till dark, December–March Coronation Park, Mount Maunganui www.gourmetnightmarket.co.nz SUNSHINE AND A PLATE FOOD FESTIVAL Foodie heaven is coming to Whakatane! Enjoy cooking lessons, demonstrations, dining experiences, competitions, food tastings and 'go glam' at the Hospice gala dinner. Celebrate summer's bounty and local delicacies at this week-long event. 21–28 February 2016 www.whakatane.com/events/2016sunshine-and-plate-food-festival MERCURY BAY ART ESCAPE This self-drive open studio tour is centred around the beautiful coastal area of Mercury Bay on the Eastern Coromandel Peninsula. This popular event sells out every year, so get your tickets early to save disappointment. Next tour: 5–6 and 12–13 March 2016 www.mercurybayartescape.com WINERY TOURS Matakana Winery Tour 18–20 March 2016 Sunday Lunch Ohinemuri Winery (Karangahake) 10 January 2016; Castaways Resort (Waiuku) 21 February 2016. Gift Vouchers available.