Issue no. 25, Spring 2016
COUNTRY CAFES
DON’T BE
STORE
CUPBOARD
STAPLES WWW.NOURISHMAGAZINE.CO.NZ
FRESH LOCAL FLAVOUR
WAIKATO, NZ
Welcome
One of the many things people ask me is how do I fit everything in? Being busy seems to be a status symbol these days and it is so easy to fall into this trap. Yes, my life is full! How do I fit it all in? The answer to that is quite simple, I don’t. I say no more often than I say yes, something that has taken me a long time to learn, and still harder said than done, especially if it’s invites to great events or helping out with amazing causes.
There is a lot of talk about having a great work life balance and on page 12 the team at Advance Wellness gives us some great tips on being balanced, physically and mentally. For me there is no work life balance and it’s not something I strive for. Luckily I have a job that I love, a job that connects me with passionate and interesting people, gives me a creative outlet and where I am continually learning. In this issue I learnt all about the “love life” of a daffodil, discovered a handy tip courtesy of Ros from Cakeaway in Mount Maunganui on how to cut even layers in a cake, and that chicken feet make a fantastic stock. Doing what I love is made that much better by the passionate and talented people who help make Nourish better and better every
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NOURISH | issue 25
CONTENTS season. Beside me in the office is the hard working Paula Baxter who listens to me rant and rave and then asks how she can help. Not in our office (because we would never get any work done!) is the very talented Bron Alexander who always has a beautiful vision for each issue. Then there is the growing number of talented writers and photographers who all share our vision of bringing you a little fresh local flavour each season. I have to mention our amazing clients that make Nourish possible. I love being able to live vicariously through your passion and talent. Finally there are the many readers who stop to email, write or tell me in person how much you love Nourish. Thank you! Thank you for taking the time out of your busy lives to relax and read Nourish.
Vicki Ravlich-Horan
FOLLOW US
Blooming Gorgeous, page 55
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regular
recipes
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News Vic’s Picks Health & Beauty Waikato Farmer’s Market Local Art Scene Nutrition - Asparagus In Season Enviro Herbal Column
Asparagus and Smoked Salmon Tart Creamy Chicken and Asparagus Caesar-D ressed Asparagus Roast Fennel, Cherry Tomato and Grain Salad Raw Spring Salad Roast Eggplant and Caramalised Onion Sauce
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Lamb Kefta Tagine with Tomato Quince Sauce
Waikato Events
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Perfect Couscous
Directory
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Cauliflower Couscous
Mrs Goodness Wine Column
features 11 12 15 17 25 30 33 40 46 48 55 64 64 66
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Donut Ice Cream Sandwich
Make Your Run Fun Balancing Act Good Coffee A Lovely Yarn Country Cafes The Farm Shop
Herb Grilled Poussin Quite a Pheasant Pie Chicken Feet French Toast Thai Fish Curry Risotto Sausages & Mash Scandinavian Sandwich Cake
Turn up the Heat
EDITOR Vicki Ravlich-Horan
A Bit on the Side
CREATIVE DIRECTOR Bron Alexander
Top 5 Foodie Destinations Ka Pai Kai First Impressions A Designer Touch Eat, Stay, Celebrate
CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Paloma Aelyon, Esther Vreede COVER IMAGE Rose Hewartson PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Holly Marie Russell THANKS TO Laminex NZ ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online)
ANGELA FINNIGAN
ADVERTISING ENQUIRIES Vicki Ravlich-Horan | vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537
BAYLEYS' TOP SELLING LIFESTYLE AND RESIDENTIAL AGENT FOR THE PAST NINE YEARS.
Feedback info@nourishmagazine.co.nz
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NOURISH | news
Waikato News OPENINGS
Waikato Food Inc is a not for profit member- based organisation with the goal of helping food and hospitality businesses in the Waikato flourish and to promote the Waikato as the amazing food destination we all know it is.
Volare opens in Cambridge. From September Cambridge locals will be able to enjoy the range of gorgeous baked goods from our favourite bakers, Volare.
MATARIKI DISH CHALLENGE 2016 RESULTS
Check out their Cambridge store on Empire Street.
The second annual Matariki Dish Challenge was a huge success with over 20 local eateries creating mouth-watering dishes that encapsulated the spirit of Matariki while highlighting local ingredients. Close to 5000 diners enjoyed the innovative creations, cementing the challenge as a fixture to be looked forward to each year.
Stylist and event hire specialist Royal Laboratorie have opened a showroom in Riverbank Lane. The Riverbank Lane, Victoria Street, Hamilton www.royallaboratorie.co.nz
CELEBRATE SPRING IN STYLE WITH 100,000 TULIPS! In 2014 Rotorua’s Tulip Festival started as a three day festival and has grown to 10 days with over 40 events making up its programme, including celebrity guest speakers such as Michael Van de Elzen, Xanthe White and David Trubridge. One hundred thousand tulip bulbs are planted each year and act as the backdrop to a festival programme packed with everything from cupcake decorating to guided walks, high teas and concerts.
1 – 9 October, Rotorua | www.tulipfestrotorua.co.nz
UP AND COMING LOCAL TALENT Recent competitions have illustrated the amazing local young talent emerging. Junior chef at Madam Woo and ex Wintec student Joel Miller came out top in the recent Waikato World Skills trials and is now training for the nationals. If successful he is off to compete in Dubai. Joel’s coach, chef and tutor Shannon Katipa also had success recently with his team at the prestigious Togue D’or, pitting his team against students from around the country. The team comprising of Mike Tainui, Elle Welch and Josh Gulliver won a bronze and gold medal. Shannon says, “The competition is a four course menu of six covers, matched with wines, and served to mystery guests and about 12 judges. We even had a judge from Sweden overlooking the team. If that wasn’t enough to intimidate the team, they had two time chef of the year William Mordido also scrutinising them!”
WAIKATO FOOD INC NEWS
Falls Retreat chef Aaron Kingsford has just won the Service IQ Apprentice of the Year. It is considered New Zealand’s toughest and most exciting competition for ambitious Kiwi apprentice chefs, offering them the tantalising opportunity to achieve recognition, expand skills and take their career to a whole new level. Aaron was the only contestant to receive a gold medal, impressing the judges with his all-round professionalism. “On the floor, he was calm under pressure, efficient, clean, tidy and he knew exactly what he was doing the whole time. All of the elements in his dish harmonised really well. Overall, it was very hard to fault him and he should be very proud of himself,” says judge Joel Martin. Aaron’s dish, 'Duck Odyssey’, was a delicately cured duck breast with rich chicken liver parfait and has won him an enviable trip to the Melbourne Food and Wine Show. page 4 www.nourishmagazine.co.nz
Prior to the challenge, local chefs were invited to “go bush” on a foraging field trip lead by chef and indigenous food expert Charles Royal. Here they discovered all manner of edible delights growing in the forest while being able to rub shoulders with local producers and colleagues. THE WINNERS Taking out the Supreme Award for the second year in a row was Andrew Clarke and the team at Victoria Street Bistro with his dish Pakoire Moa, or imitation Moa. The dish creatively used ostrich to imitate Moa, pakoire meaning imitate. Andrew says, “I wanted to create a dish that reflected the true terroir of the Waikato region, making use of the abundance of native flora available during the course of Matariki season.” Winners of the People’s Choice Award was Nikau Cave Café in Tuakau.
JOIN WAIKATO FOOD INC
LOVE FOOD? LOVE THE WAIKATO?
Want to support the great work Waikato Food Inc do? Are you a local producer, grower or hospitality business? JOIN FOR JUST $100 A YEAR. www.waikatofoodinc.com/join
Join Waikato Foodies! Celebrate your region, support local and enjoy yourself doing it with great specials and exclusive offers. THE FOODIE NETWORK OF THE WAIKATO
FLOWERS | JEWELLERY | GIFTS
196 Alexandra Street, Te Awamutu | 07 871 2920 | thebird-cage.co.nz
page 5 www.nourishmagazine.co.nz
FIND OUT MORE ONLINE AT www.waikatofoodinc.com/waikato-foodies
NOURISH | spotlight
Vic’s Picks
NOURISH | recipes
sandwich
DONUT ICE CREAM
DINE AT MINE
Launching in October Dine at Mine is a fundraising initiative for Hospice Waikato. The objective is to live, laugh and share a good night in with friends and family — to ‘live every moment’. The concept is simple! Get a group of your favourite people together to enjoy a meal and ask your guests to donate to Hospice Waikato. From an afternoon soiree to a dinner party, brunch, cocktails and canapés, or a good old fashioned BBQ, what you do is completely up to you. Food is at the heart of everyone’s lives, and a get together around food is a wonderful way to enjoy the company of friends and family to ‘live every moment’. Dine at Mine launches officially at the Waikato Home Show.
LOOKING FOR AN EASY YET GORGEOUS DESSERT? LOOK NO FURTHER THAN THE DONUT ICE CREAM SANDWICH!
For more information go to www.hospicewaikato.org.nz
ALPHA STREET KITCHEN
SEE YOU AT THE HOME SHOW
Have you discovered Alpha Street Kitchen in Cambridge? Fiona an the team celebrate their first birthday this September and what a year it has been. Along with completely redecorating the space that was The Nash, the team have also been impressing with their well-crafted food, most recently being finalists in the Matariki Dish Challenge.
The biggest home show in the region, the Waikato Home Show, is on from the 6 to 9 October. Along with some wonderful inspiration for your home and garden, the popular cooking theatre is back. Come and say hi to our editor Vicki who is co-ordinating a line up of wonderful chefs and will be there all weekend.
www.alphast.co.nz
www.waikatohomeshow.co.nz
RECIPE Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
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Top Tip
Grab some delicious donuts from Mamas Donuts in Hamilton (planning is crucial though as Mamas are only open Thursdays, Fridays and Saturdays).
Choose your favourite ice cream. For a real treat and to make these truly gourmet, pick up a tub from Duck Island Ice Cream on Grey Street.
Make your sandwich by cutting the donut in half and placing a generous scoop of ice cream in the middle. Now you are ready to tuck in and enjoy!
You can prepare them ahead of time and pop in the freezer. Bring them out 5 minutes before serving.
Spring is allergy season ARE YOU HAVING PROBLEMS WITH DIGESTION, HAY FEVER OR ALLERGIES? We offer Allergy Testing & Food Intolerence Tests Special Spring Price $135.00 including test and follow up consultation. OFFER ENDS 7/10/16
6 WALLIS ST, RAGLAN 0800 USE HERBS (0800 873 437) | 07 825 7444
CALL OUR NATUROPATHS AND HERBALISTS FOR MORE INFORMATION
shop@herbalrescue.co.nz theherbaldispensaryraglan.co.nz page 6 www.nourishmagazine.co.nz
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www.nourishmagazine.co.nz Mamas Donuts | Cnr Greenwood and Duke Streets, Hamilton | www.mamasdonuts.co.nz
Wa i k a t o
WELLNESS CENTRE
Holistically taking you from pain to performance
FARMERS’ MARKET fresh, local & seasonal
Have you been to the new Hamilton Farmers’ Market at Claudelands Barn? After some very wet and wintery weeks not only are we celebrating the arrival of spring but also our brand new all weather venue. Come and enjoy the experience of buying fresh local produce while being sheltered from whatever weather the season throws our way.
Physiotherapy | Podiatry | Nutrition | Acupuncture | Massage Psychology | Gym | Oov Core Stability Advance Wellness Centre
Advance Wellness Te Rapa
Advance Wellness Mt Maunganui
Hamilton CBD
Inside Flex Fitness
Inside Flex Fitness
a. 711 Victoria St, Hamilton
a. 62 Church Rd, Te Rapa, Hamilton
p. 07 834 9901
w. advancewellness.nz
Spring means beautiful berries, intriguing artichokes, an abundance of leafy greens and, of course, asparagus! At the market this season we will have not only organic asparagus but purple and white versions too. Delicate and fresh asparagus needs very little cooking: a few minutes steamed or grilled and served with a knob of butter or squeeze of lemon juice.
Spring can still be a time of colds and chills. Boost your immunity with a lovely superfood smoothie using blueberries and bee Pollen.
1 ripe banana ½ cup blueberries 1 tbsp chia seeds dissolved in ½ cup water to form a gel ½ cup of reduced fat yoghurt ½ tbsp of Sweetree Bee Pollen 1 tbsp LSA (ground linseeds, sunflower seeds & almonds) Blend all together and you have got a refreshing and nourishing smoothie!
a. 36a MacDonald St, Mt Maunganui e. info@advancewellness.nz
Or team it with some garlic hot smoked salmon and new potatoes. Serve it on beautiful toasted sourdough or add to a spring salad full of new season capsicum, cucumber, rocket and tomatoes. Join Monavale in celebrating the beginning of the blueberry harvest at their inaugural “Blueberry Harvest Festival” at Café Irresistiblue during the month of November. November not only sees the arrival of fresh blueberries but hopefully also new season strawberries.
Sweetree have continued their winning streak winning two golds at the NZ Apiculture Honey Competition for their bee pollen and propolis tincture. They also took home awards from the Farmers’ Market NZ Winter Awards with their Four Brothers Reserve Honey and Kirikiriroa Honey.
FIND OUT MORE
To find out more about the Waikato Farmers’ Market follow them on facebook.com/ waikato.farmers.market or check out their website www.waikatofarmersmarkets.co.nz HAMILTON MARKET MANAGER 022 639 1995
CAMBRIDGE MARKET MANAGER 021 685 719
LOCAL FOOD FROM LOCAL PRODUCERS
Local organic, gluten free produce, products & gifts 022 069 5744 | farmshop@thevillage.kiwi whatawhata.farm.shop
Wholesome homemade food using fresh, local and seasonal produce. 07 829 8892 | café@thevillage.kiwi
Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience! CREATIVE MARKET HAMILTON FIRST SUNDAY OF EACH CAMBRIDGE SUNDAY 8AM-12PM MONTH 8AM-12PM SATURDAY 8AM-12PM Gate 4, Brooklyn Road, Gate 4, Brooklyn Road, Victoria Square Claudelands Claudelands
Villagecafewhatawhata
1 ROTHWELL LANE, WHATAWHATA | THEVILLAGE.KIWI
page 9 www.nourishmagazine.co.nz
FRESH LOCAL PROD UCTS 2 GREAT MA R K E TS 2
Health & Beauty
NOURISH | beauty
THE POWER OF ROSEHIP It's been found in modern cosmetics sense the 1980s; however, in recent years we are seeing more and more of it making its way into skincare products. Widely recognised for its natural vitamin A and C, rosehip is extracted from the "hips" of the rose. Small seeds or fruits found behind the flower bud. It is extracted after the flower has bloomed and then lost its petals. THE MANY USES OF THIS POWERFUL OIL INCLUDE: + Treatment of wounds & burns + Anti-ageing + Reduction of Scars + Reduced redness in the skin
+ Relief from sunburn + Promotion of healthy skin + Dry, dehydrated skin + Healing of acne
Rosehip oil has an ultra fine consistency and is lighter than other natural oils making it easy for the skin to absorb, giving instant hydration and soothing properties without clogging the pores of the skin. I love La Clinica's anti-ageing rosehip oil plus! Apply to cleansed skin as a serum under your moisturiser.
Sara
Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy.
skinbeauty.co.nz
Tired? Disrupted sleep? Can’t tolerate alcohol like you used to? Gaining weight around your tummy? Hormonal issues? YOUR LIVER FUNCTION MAY BE SLUGGISH You may also be suffering from symptoms such as pain in the body, sleep disturbance, arthritis, bruising easily, insomnia, headaches or dizziness. Although the concerning issue is that you could have liver disease with little or no symptoms. Some conditions that can develop when you have impaired liver function include chronic fatigue, food intolerances, headaches, multiple chemical sensitivities, hormonal imbalances and nonalcoholic fatty liver disease.
liver. Research shows that this abdominal fat increases the risk of developing liver and cardiovascular disease. Liver disease can also be caused by viral, bacterial or parasitic infections.
The liver is one of the most important organs in the body. It performs many important functions such as filtering and cleaning our blood which nourishes every cell in the body. If the blood is loaded with toxins there is limited capacity for the blood to carry oxygen and nutrients to the cells for good energy production and efficient detoxification. The liver also helps to regulate our hormones such as estrogen and androgen, which are growth hormones that stimulate cell division. High levels of these hormones may lead to uterine fibroids, ovarian cysts, endometriosis, breast cysts, breast cancer, prostate enlargement and prostate cancer. The liver is also responsible for excreting substances such as heavy metals and dyes.
To find out more about how your liver function could be influencing your health or to discuss another health concern, please contact The Naturopathic Clinic for a free half hour consultation on 022 017 6033.
The liver can become overloaded when there is too much for it to detoxify and when the pathways to excrete the toxins are blocked. Often the liver has to deal with a cocktail of alcohol, medications, hormones, refined sugar, environmental toxins, stress and a lack of nutrients. When the function of the liver is sub-optimal, toxins can build-up and poison the body. Visceral adipose tissue — the abdominal fat around your middle — releases large amounts of hormones and inflammatory chemicals which go directly to the
Specific testing can be carried out to investigate your liver function. Functional testing evaluates different phases of liver detoxification to assess your detoxification capacity. Effective and specific therapeutic strategies can then be designed to optimise your liver function.
NOURISH | health
run FUN MAKE YOUR
Whether you are a weekend warrior, an experienced runner or looking at getting into running, now is a great time to look at the factors that could be influencing your run and predisposing you to injury. Like most children, when you were a pre-schooler, you would have run with a style that resembled that of Usain Bolt. As time goes on, most of us lose that effortless efficiency.
varied and as frequent as possible. We have all heard that sitting is the new smoking, so if you are a desk jockey by day, make sure you move frequently, and when sitting maintain good form.
SO WHAT CAUSES THIS CHANGE?
Not all movement is created equal. Tightness in one location will result in a lack of movement, forcing other areas to over-work. This may leave you prone to injury and pain in the areas that are left to compensate for the lack of movement. If you have pain, finding out the root cause is important as it may be distant to the site of the pain you are experiencing.
Our modern world of convenience, desk-bound jobs, transport and leisure time spent sitting has created adaptions in our bodies. These adaptions are not all positive with tightening of muscles and stiffening of joints, particularly in areas like the front of the hip, mid back, shoulders and neck with our lower backs becoming over worked. These imbalances greatly limit your movement options, rendering it difficult to create different positions and shapes with your body. The effortless movement of your childhood seems like a distant memory, and we are more prone to injury when we decide to exercise. SO HOW CAN WE FIND OUR MOVEMENT AGAIN? We have to get nourishment to all tissues in our body. We can do this by eating good food and staying hydrated. Rest and recovery is also just as important as the exercises itself, as tissues need time to adapt to the activity so that next time you do that movement the body is stronger, faster and more co-ordinated. Making sure all parts of your body move well is important in keeping local tissues healthy. It is ideal if your movements throughout the day are as
At the Osteopathic Clinic, we specialise in movement-based assessment tools: the Functional Movement Screen and the Specific Functional Movement Assessment. These, along with other full body assessments, are used to assess your movement ability, screen for risk of injury and search out the hidden areas of tightness that may predispose you to pain. Once assessment is complete, a specialised osteopathic whole body treatment and corrective exercises will be recommended. You are now running ready. The Osteopathic Clinic 19 Bond Street, Hamilton www.osteopathy.net.nz
JENNY BARKER Dip. Nat. Naturopath
3 Gilbert Court, Rototuna, Hamilton 3210 022 017 6033 info@thenaturopathicclinic.co.nz www.thenaturopathicclinic.co.nz
page 11 www.nourishmagazine.co.nz
NOURISH | feature
BALANCING
ACT
Living a balanced life is a journey, not an end point. Balance does not necessarily come about through doing certain things and avoiding others, and balance does not necessarily guarantee that our lives will be complete. Balance is about so much more – it is about fully living life mindfully through awareness and acceptance. Awareness involves being able to notice what is going on within us and in the world around us. Acceptance is about being able to be fully connected with the things we are aware of. Balance is about being fully present in our lives, fully living our lives (both the good bits and the challenging bits), and allowing our experiences to be what they are (not judging them, avoiding them or fighting against them). If we can fully embrace life, whether it is working in a way which we like, or whether it is working in a way which is challenging for us, we can make the most out of every moment and find contentment in the present, rather than trying to work towards it in the future. Watch Mind the Bump’s YouTube video called “From Mindlessness to Mindfulness” to see how this works. Neil Micklewood Psychology
MODERN LIFE IS HECTIC! AND WITH THE SILLY SEASON FAST APPROACHING, THE COMING MONTHS CAN FEEL LIKE A PERIOD TO ENDURE AS OPPOSED TO ENJOY. WE ASKED THE EXPERTS AT ADVANCE WELLNESS TO GIVE US SOME TIPS ON KEEPING BALANCED, BOTH MENTALLY AND PHYSICALLY.
If you are bored of the same old core workout and want to try something new then Oov is for you! Oov is an unstable foam training device designed to set your spine into a neutral position when you lie on it. It also activates your core muscles at the same time so that you gain core stability too! Oov is for everyone who wants to stay injury free and strong! Your core muscles and spinal health are your ‘centre’ to everything. If you are not strong and stable in this region or your spine is out of alignment, then your overall body balance may be out of whack. Think about it, the rest of your limbs originate from this point, so if something is out of alignment or weak here then it can cause problems elsewhere! Balance yourself out and get on the Oov for a fun and exciting new challenge!
Everyone knows that part of the benefits of doing regular yoga practise means you become more flexible, but not everyone understands that there is a deeper physiological benefit that can help to create a calmer and more centred you. It's simply the way you breathe. Most of us often engage a shallow and more tense method of breathing during our busy demanding lives, which can mean that we are often functioning predominantly in a more 'stressed' state of the 'flight or fight' response, which in turn causes a ripple of negative side effects throughout the body. During a typical yoga class, breathing guidance is given so that you learn to use diaphragmatic breathing techniques, which creates a fuller and smoother style of breathing. This relaxed and calmer style of breath activates the 'rest and digest' response of our autonomic nervous system. Taking this time for yourself to centre your breath creates a ripple of positivity throughout your mind and body. Your entire nervous system receives a gentle re-set so you are set to handle life with more resilience and clarity. Try this simple technique to instantly slow life down and bring stillness: Sitting comfortably, place your hands on your abdomen and bring awareness to your breath. Notice as many aspects of it as possible. How does it 'feel' to breathe? After a few moments begin to relax your breath as much as you can, try to add a brief pause between the inhale and exhale. Experiment with creating a longer, smoother breath experience and continue for as long as you feel comfortable, then simply notice how you feel. Melissa Allen - Group Fitness Co-ordinator at Flex Fitness Advance Wellness 711 Victoria Street, Hamilton www.advancewellness.nz
Lynsey Graham – Gym Manager/PT at Advance Wellness
GREAT BRANDS LOW PRICES FREE DELIVERY NZ WIDE - WHEN YOU PURCHASE OVER $100
WWW.HEALTHBANK.CO.NZ | contact@healthbank.co.nz page 12 www.nourishmagazine.co.nz
page 13 www.nourishmagazine.co.nz
good
coffee
NOURISH | feature
WORDS Vicki Ravlich-Horan
Good Coffee, this is something you can rely on from one of the Bay’s Tauranga’s oldest coffee roasters, Excelso! Buying great coffee from Excelso also means you will be helping do some good. In just one year, Excelso raised enough money through the sale of Good.Coffee to provide clean drinking water for 317 people for life. Jim Grafas, a co-founder of the Good.Trust, was a regular at the roastery so approached Excelso with the Good.Coffee concept. “As soon as we heard more about it,” Carrie says, “we were sure it was a perfect fit for us.” Carrie says that they have been roasting more and more fair trade and ethically traded coffee “which means more money for the coffee farmers, their families and their communities. It is a great feeling to know, in some small way, that you are improving the health and well-being of a community which is what the Good.Trust are doing in providing clean drinking water to remote communities in Cambodia”. The Good.Trust started in 2009 when friends Jim Grafas and Andrew Nicol decided they could use their business skills to help raise money to make a difference in the developing world. Jim says, “Initially we funded well projects in Kenya, Cambodia and Thailand as well as food and health projects in Liberia, Honduras and Ethiopia. So we were all over the place, wherever we saw need and people doing good work on the ground we got involved.” After a trip to Cambodia in 2012 to see some of the projects Good. Trust had funded they decided to concentrate their efforts in one place and Cambodia, with its proximity to New Zealand, among other factors, fitted the bill. The World Bank says that one dollar invested in water projects in the third world results in eight dollars economic return. “This,” Jim says, “is due to the impact on education from kids not getting
unwell as often and reducing travel times for women and children to source water.” Jim also points out that “water doesn’t have the complications that can sometimes be present in food programmes such as putting pressure on local suppliers”. What makes the Good.Trust so unique is they guarantee every single dollar donated goes to the cause. Carrie says she loved this about them. “The guys behind the Good.Trust and Good.Coffee have such a passion for doing good and giving back. It is very inspirational. To know that the money raised can be tracked and you can find out where the well will be dug and the community that it will be helping is incredible.” And while Jim says the Good.Trust is not necessarily always going to just be about water, with water “we could see a clear link for people supporting us, we knew we could provide true transparency and accountability, as we could establish that for $15 we could provide water to one person, for life”. Good.Trust projects have so far funded clean water and education to over 5000 people, in addition their supporters have enabled Good. Trust to support community health initiatives in Liberia, food programmes in Ethiopia and water for an orphanage in Honduras. www.goodtrust.co You can buy Good.Coffee from
www.excelso.co.nz/shop
ESCAPE THE BUSY FOR A COMPLETE EXPERIENCE!
BOOKINGS 07 863 8770 info@fallsretreat.co.nz
www.fallsretreat.co.nz page 15 www.nourishmagazine.co.nz
Local Art Scene
FRAMING TIPS FROM THE EXPERTS Paintings on canvas are generally supported by a stretcher frame. In our workshop we are often presented with paintings that have been purchased overseas. For ease of transport they have been removed from it’s original stretcher and packed in a tube. We recreate the stretcher frame and then restretch the painting. We take care to position it as evenly as possible as some come in out of square or with multi layers
of paint. Our in-house expert has stretched many high value aboriginal paintings and precisely edged digital prints on canvas. Some paintings once they are stretched hang nicely without a frame but sometimes a frame is required to finish it off. There are a range of ‘tray’ frames that are designed to put an edge to the painting without encroaching on the edges of the stretched canvas. This result is perfect for contemporary settings.
NOURISH | arts
BOP GARDEN AND ART FESTIVAL November sees the tenth biennial BOP Garden and Art Festival marking 20 years of showcasing spectacular and inspiring gardens and art throughout the Bay of Plenty. Festival director John Beech says, “From humble beginnings and fuelled by passionate volunteers, this festival hasn’t strayed far from its roots.” Those who have attended previous festivals will notice a few changes this year. The most significant, John says, is the switch from a seven day festival to four. This means where previously different areas of the trail (that stretches from Katikati to Te Puke) were open on specific days, this year all the gardens will be open for the entire festival. In addition to the garden and art trail there are many events held around the region and at the festival hub at The Lakes. At the centre of The Lakes Hub is a wonderful cafe with a mass of wild flowers for all to enjoy.
Rain Dreaming - Aboriginal painting is from the Northern Territory.
Tickets | Single day ticket: $35, multi day ticket: $60. Reduced prices of $30 and $50 are available for TECT card holders. Tickets can be purchased from www. gardenandartfestival.co.nz
For the more traditional approach it is important to find a frame that not only suits the style and era of the painting, but also one that has the size to carry the structure of the stretcher. We achieved this when we rescued this 19th century painting from it’s original but frazzled gold frame and set it in the true veneer frame with a silver insert.
SARAH MARSTON With Sarah’s personal interest and knowledge in art, she sees value in all works – no matter whether that value is in dollars, sentiment or historical interest. All artwork is given the same respect and treated with the same care and attention. Over the years she has refined her craft in design and colour by keeping in touch with the latest ideas and materials , drawing from tradition and listening to your requirements.
The Framing Workshop | www.theframingworkshop.co.nz
NOURISH | feature
YARN
A LOVELY WORDS Vicki Ravlich-Horan
Mother and daughter duo Sandra and Henrietta Mitchell recently opened Edie & Co, a boutique yarn shop on Empire Street in Cambridge. Knitting runs in the family with both women grateful to their mothers and grandmothers for handing down the skill. Sandra fondly remembers all manner of craft activities being part of her regular Sunday visits to her nana and pop’s. “I remember a lot of time in the sitting room crafting,” Henrietta says. “I was lucky that Nana taught me at a very young age. I must have been about five or six. There were some difficulties because I am left-handed, and Nana had to teach me how to knit right-handed. Eventually we got there, but she always told me I look so awkward when I knit. Throughout my childhood I would pick up the needles on and off, usually inspired from a visit to Nana’s – she truly was an amazing knitter!” Their love of knitting naturally led to an appreciation of beautiful quality yarns. But Henrietta says, “It was really difficult to source the yarns that we loved. Quite a few brands wouldn’t ship to New Zealand and because yarn is a textile you really need to feel it before you purchase. Yarn can really vary in quality and softness, all depending on the length of the fibres and the way they are spun.” A move to Cambridge a year ago presented the family with an opportunity to open the shop, enabling them to source and sell yarns they love while also sharing their passion. “We’ve lived through the throwaway generation,” says Sandra, “where products were so cheap that it was easier to replace them than mend them. People and communities are more aware of how and where products are made and are moving back to quality products that last the test of time. My nana instilled in me very early to buy quality rather than quantity.”
Fabric | Furniture | Curtains | Bed Linen
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Step inside Edie & Co and be drawn into a world of gorgeous colours, endless possibilities and creative inspiration. Trying to resist the temptation to touch and feel these gorgeous yarns is futile!
Each range has been carefully selected with an emphasis on sustainability, quality and uniqueness. There is the big wool range from We Are Knitters made from 100% natural Peruvian wool and perfect for beginners making easy yet practical scarves, beanies and blankets. Or there is the exquisite Habu textiles from Japan, a range that includes fine mohair, cotton and linen for intricate and delicate garments. And from New Zealand Outlaw Yarn is a new brand of luxury yarn proudly made in one of the last remaining spinning mills in New Zealand. This is a company committed to keeping yarn production local: New Zealand fibre, made in New Zealand. Both women are keen to increase the range. Sandra lights up with the possibilities saying, “there are so many beautiful yarns being made around the world that we would love to get our hands on!” Alongside the yarn Henrietta also sees the opportunity to introduce other textile crafts. “There are so many people doing crafty things and using yarn in interesting ways. I would love to be able to provide a vast range of tools and supplies for knitting, crochet, weaving and macramé.” Whether you are an accomplished knitter or, like me, you can only stretch to a basic scarf, a visit to Edie & Co will definitely inspire. “I think anyone who has mastered the skill will agree that it is just so relaxing! I can just zonk when knitting and let my mind wander for an hour or so! And because you are creating something, it doesn’t feel like you have wasted time, unlike that guilty feeling after watching a complete TV series in a weekend!” Edie & Co 14 Empire Street, Cambridge www.edieandco.co.nz
NOURISH | feature
asparagus SPEAR A THOUGHT FOR
RECIPES & PHOTOGRAPHY Vicki Ravlich-Horan | WORDS Kate Underwood
As spring’s vegetable poster boy, there are plenty of reasons to warrant the celebrity status of asparagus: a whimsical collection of elegant, slender green stems, each packed with protective and restorative nutrients. Despite grown as individual stalks, embracing their pack mentality you will find dainty bunches popping up all over the place in their short-but-sweet season. Asparagus are a unique and regal vegetable that have been gracing our plates and afternoon tea spreads for decades. Originating from the Eastern Mediterranean over 2000 years ago, it was once used as medicine and thought to be an aphrodisiac. Along with the popular green stalk, both white and purple asparagus also exist. Spain and Holland embrace the white variety, which is grown under the soil to prevent sun exposure, while the French enjoy the slightly sweeter purple version.
Asparagus contain a plethora of glutathione, a detoxifying compound that has been shown to destroy carcinogens and protect against a range of cancers such as lung, bone, breast and colon. With anti-ageing properties, including the ability to neutralise free radicals, prevent cell damage and reduce the decline of cognitive function, this makes asparagus the ideal arsenal to help fight against disease and ageing. A strong presence of vitamin K helps with blood clots and soluble fibre which are perfect for protecting heart health.
Green is the pick of the bunch in NZ and after plunging into boiling water they literally come to life, screaming out to be dunked in a soft boiled egg, drizzled with hollandaise, blanched in a salad, chargrilled on the barbeque or rolled in fluffy white bread. They can be eaten raw, steamed, boiled, grilled, stir-fried, pickled, baked or barbequed. When it comes to cooking think, ‘less is more’ and retain more flavour, crunch and colour plus prevent crucial nutrients from being washed down the sink.
They are basically a nutritional bullet with a variety of goodies all rolled into one thin column, including vitamin C, betacarotene, vitamin E and minerals such as zinc, manganese and selenium. Rich in riboflavin or vitamin B2 (with 19% of our daily needs) they play a key role in energy production, antioxidant protection and iron absorption. This guy is also responsible for that delightful yellow hue present in our urine following a dose of asparagus. Along with the bright pee colour often comes a distinctive smell, produced by a compound that once metabolised forms a harmless urinary odour — but nothing a good drink of water and a flush can’t fix.
Within each crisp slender spear lies a realm of nutrients, particularly strong in vitamin K and folate. As part of the vitamin B clan, folate helps produce DNA, healthy new cells and works with vitamin B12 to produce normal red blood cells. Folate has two equally beneficial forms, one that occurs naturally in our food and folic acid, which is added to fortified foods or supplements. We all need a bit of folate in our lives, but it is particularly crucial for expecting mothers and woman of child-bearing age to ensure adequate fetal growth, cell function and reduce the risk of neural tube defects. Asparagus have the highest percentage of folate compared to any other vegetable, with one serving (around five spears) providing a third of your daily needs.
When buying asparagus look for young tight stalks. Highly perishable, they can wrinkle quickly due to their fast respiration rate. To extend longevity keep them moist and cool by wrapping the ends in a damp paper towel or sitting them in a glass of water and storing in the fridge — this helps retain their crispness and prevents the stalks becoming woody. However you choose to devour them, these powerful pocket rockets of nutrients, their delicious versatility and refined nature deserve to be embraced by all this floral season. Relish the Memory | talestosavor.blogspot.co.nz
ASPARAGUS AND SMOKED SALMON TART SERVES 4-6
2 bunches asparagus, trimmed and blanched 2 sheets of ready-made flaky pastry (I used Paneton, available from Dante’s in Cambridge and Red Kitchen Te Awamutu) 150g hot smoked salmon 2 cups milk
CREAMY CHICKEN AND ASPARAGUS
½ onion
SERVES 4 (Gluten Free)
1 bay leaf 4–5 peppercorns 100g butter ½ cup flour
oil of your choice 1 onion 2 bunches of asparagus
1 egg, lightly beaten
700g chicken tenderloins or skinless boneless chicken breast, cut in to 1–2 cm pieces
sesame seeds
¼ cup white wine
Pre heat the oven to 180°C. If you have a pizza stone, pop this in the oven to heat up.
3 tbsp cornflour
Cut the onion half in half again and place in a small pot along with the milk, bay leaf and peppercorns. Heat until just before boiling point, then take off the heat.
½ cup cream
In another pot melt the butter. Stir in the flour and cook for 2–3 minutes before straining in the warmed milk. To avoid lumps pour the milk in a little at a time, stirring well between each addition. Continue to cook until the sauce is thick. Once happy with the consistency, take off the heat and flake in the smoked salmon. Place a sheet of the pastry on a lined baking tray. Then using the other sheet build up a border around the original sheet brushing with the beaten egg to act as a glue. With a fork prick holes over the pastry sheet and brush with egg before baking for 10 minutes. Placing the oven tray on your heated pizza stone will help cook the bottom of the pastry. Take the pastry out, fill the middle with smoked salmon sauce and top with asparagus. Brush the edges with more egg and sprinkle with sesame seeds before returning to the oven to cook.
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1 cup good quality chicken stock 1 egg handful of flat leaf parsley salt & pepper to taste Peel and dice the onion. Trim the ends of the asparagus and then cut into thirds. In a large pan heat a little oil, add the onion and asparagus and sauté for 3–5 minutes ensuring you don’t burn the onion. Remove from the pan and set aside. Add a little more oil in the pan and brown the chicken in two batches. Once the last batch has browned, add the wine and allow to cook for 1 minute before adding back in the rest of the chicken, onion and asparagus. Mix the cornflour with the stock before adding to the chicken along with the cream. Bring to a simmer and cook until the sauce thickens slightly and the chicken is cooked through. Check for and season to taste. Take off the heat, stir through a beaten egg and the chopped parsley. Serve immediately on a bed of rice.
Not just super food...
, Prof ’s @ Woodlands
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42 Whitikahu Road, Gordonton | 07 824 3985 Follow us Prof ’s at Woodlands See menus and more at www.profs.co.nz page 21 www.nourishmagazine.co.nz
CAESAR-DRESSED ASPARAGUS It occurred to me the flavours I love in a Caesar salad all pair perfectly with asparagus. So this is a take on a classic Caesar but without the lettuce. It’s a great way to serve asparagus to a crowd.
2 large bunches of asparagus, trimmed and blanched 2 hard boiled eggs 4 rashers of bacon (we love Magill’s middle bacon) 1-2 tbsp Caesar dressing (see below) flat leaf parsley 25g butter ½ cup fresh breadcrumbs (panko will work too) ¼ cup Parmesan cheese, finely grated Finely chop the eggs, bacon and parsley then mix with the Caesar dressing. Over a low heat melt the butter in a pan then add the breadcrumbs. Cook, stirring often until the crumbs crisp up and turn golden. Stir through the grated Parmesan and then take off the heat. To assemble, lay the asparagus on a platter, top with the egg and bacon mix and the crispy breadcrumbs.
CAESAR DRESSING (ORIGINALLY FROM ALANA AT ROUGE CAFE IN CAMBRIDGE) 3 anchovy fillets ½ tsp crushed garlic 2 free range egg yolks (save the whites for meringues or pavlova) 2 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp olive oil
Blanching is a great way to ensure your vegetables retain a bright vibrant colour. If entertaining you can blanch your vegetables ahead of time then quickly sauté before serving or reheat in the microwave and you will be guaranteed gorgeous bright vegetables that are not overcooked. Blanched vegetables are also great in salads or as crudité. Simply bring a large pot of water to the boil. Plunge your prepared vegetables in the boiling water for 1–2 minutes (depending on their size) then immediately cool the vegetables down in a large bowl of iced water.
½ cup canola oil salt and pepper The easiest way to make this dressing is in a food processor. If you don’t have one you’ll need to finely chop the anchovies and whisk the dressing by hand. Start with your anchovies and garlic in the food processor, turn it on and add the egg yolks, then the lemon juice and Dijon. Add the olive oil one tablespoon at a time, then slowly pour in the canola oil. Season with a pinch of salt and pepper to taste.
BLANCHING ASPARAGUS
PEELING A HARD-BOILED EGG After years of trying to peel hard boiled eggs, sometimes dozens at a time in my catering days, I have discovered a sure-fire way for the shell to come off easily. Simply add the eggs to boiling water as opposed to putting the eggs in cold water and bring to the boil. Sure this means sometimes the shell will crack when cooking, but if you are peeling it anyway what does this matter?
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With Spring in the air it’s the perfect time to take a drive and enjoy our wonderful countryside. We discovered you don’t have to travel far to be transported to an idyllic spot and cafes with plenty of room for the kids to run around while you enjoy some delicious food.
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Holly Marie Russell
A hundred and fifty years ago the Narrows Landing was a place where weary travellers journeying along the Waikato River would rest and recuperate. The Gittings family, new owners of Narrows Landing, want to pay homage to this history and make The Narrows a place to eat, rest, work and play. Hamiltonians are already familiar with Jojo Gitting and her family, as they are the team behind Two Birds Eatery in Hamilton East, the cafe that introduced the Waikato to raw food. Jojo says she was attracted to The Narrows because of its history, potential and the space. “The building is stunning,” enthuses Jojo as she describes the property, which was built in the late nineties from reclaimed timber, including old electricity pylons and 100 year old totara. The main building, which includes the cafe, function spaces and 14 B&B suites, sits among established trees, some dating back to a visit from Governor Grey in the mid 1880s. The old homestead, where such visitors as Governor Grey stayed, is still part of the property and now currently where Jojo lives. So you could say she is living and breathing this new project! Taking over in March, the team spent a couple of months finding their feet and focusing on the accommodation and function side of the business before opening the cafe in June. “The building reflects the food we do,” says Jojo. While the menu is different from Two Birds, the philosophy is the same, with an emphasis on farm to table dining and a focus on fresh, free range wholesome food. In the cabinet you’ll be able to find the raw delights Two Birds have forged a name in as well as some old time favourites, like peanut butter and marshmallow slice or coconut macaroons. The menu includes dishes like banana bread grilled with chia berry jam and almond butter; house smoked salmon; fluffy hotcakes; crispy potatoes, watercress, zesty hollandaise sauce and a soft poached free range egg; and Mediterranean lamb koftas, spicy salad wrap with creamy walnut sauce. “There really is something for everyone,” says Jojo, and this is not just limited to the menu. The Narrows landing includes several different spaces for functions, catering for anything from a conference or team building day through to a stunning wedding. You can even stay the night with 14 luxurious suites and a three bedroom apartment available. Being set on a large property there is room to stretch the legs and let the kids run around. And with the little ones in mind, a petting zoo is the latest addition to the list of reasons to take a drive out and rediscover The Narrows Landing. The Narrows Landing 431 Airport Road, Tamahere www.thenarrowslanding.co.nz
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Leah Hoskin
Kate Wilson’s workplace would be the envy of many: a sunny cafe in a stunning setting at Gordonton, where you’ll find gracious gardens, birdsong, a warm welcome and flavoursome food. The cafe is Prof’s@Woodlands, tucked into the grounds of Woodlands’ Historic Homestead, on Whitikahu Road, on the outskirts of Hamilton. Prof’s is owned by husband-and-wife team Kate and Allan Wilson, and you’ll generally find Kate out front as maitre d’, meeting and greeting customers at the business that she and Allan took over in March. Son Ben is head chef, and Kate says they’re dedicated to delivering “high levels of service, delicious food and fantastic ambience”. Kate and Allan have arrived at their new cafe by a different route from most restaurateurs. They both have science degrees; Allan was an electronics engineer in his previous life, and Kate was an intellectual property strategist, the managing partner of intellectual property law firm James & Wells. They share a love of innovative cooking, and some time ago they began planning for a change of direction, looking to buy a restaurant, and work together on a new project that was all about excellent food and hospitality. Kate tells the story over coffee at the cafe. It’s Monday morning, the vintage ex-Te Rapa bowling club building that’s home to Prof’s is bathed in sunshine, and there’s a fine outlook to the adjacent cricket oval. This is Kate’s enviable workplace. “We had been looking for a business for ages,” she says. “Then Allan saw, by chance, that this place was for sale. It just fitted with us. We liked the beautiful setting, and the history, and there was potential to develop it further. We want to create something here that everyone will enjoy.” Kate and Allan had earlier come up with the Prof’s title and the bowler hat logo for their prospective business (after Allan once dressed up as a bowler-hatted Prof for a steampunk party). It’s a perfect fit with the Woodlands setting and its Victorian history. In the Wilsons’ hands, the cafe has had a tasteful revamp in Victorian country style, and there is carefully chosen glassware and crockery, and a thoughtful wine, beer and cider selection. Prof’s offers five different areas for dining: you can sit indoors amid cosy furnishings, or on the covered veranda, or the lower
deck, or outside on the edge of the cricket oval, or in the adjacent pavilion. It’s also a kids’ paradise, with outdoor and indoor games available, lots of ride-on toys, a giant chess set, a playhouse, and a tasty menu for youngsters. Prof’s is a relaxed venue for family gatherings, birthday parties, business lunches, high teas, catch-ups with friends, and other events. It is 15 minutes from Hamilton’s CBD, there is plenty of (free) parking and you’re in a tranquil oasis. Then there’s the food, chosen with care, with emphasis on flavours and fresh, good quality seasonal ingredients, and plenty of options for those with dietary requirements. Everything’s made from scratch, and each dish was thoroughly tested for “deliciousness” before it made the cut on the new a la carte menu. Every ingredient and technique had to earn its place on the plate. “We’ve been testing, testing, testing,” says Kate. “That’s what I’ve been loving.” They’ve kept a few old favourites, such as eggs benny and Prof’s big breakfast, but menu newcomers include the divine wild rice porridge, kedgeree, lamb ragine, aglio olio, and super salad. Prof’s-style bruschetta, and great burgers. The burgers have either beef or lentil patties, and scrummy accompaniments. The beef patties are minced in the kitchen from rump and sirloin, and made without binders. Just a dash of salt. “We don’t take short-cuts,” says Kate. Team Wilson has well and truly settled in at Prof’s; now it’s time to have fun and enjoy this unique location. “We’re a destination,” says Kate. “We want our customers to be delighted with what they find here, and compelled to come back.” Prof’s is fully licensed, open seven days for breakfast, lunch, morning and afternoon tea, and Friday evenings for pizza and beverages. Prof’s @ Woodlands 42 Whitikahu Road, Gordonton www.profs.co.nz
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Holly Marie Russell
Six months ago The Village in Whatawhata opened. The heart of this hub in Whatawhata, which also includes the Farm Shop and Village Boutique, is the Village Cafe. This is also where you are most likely to find the woman responsible for The Village. Genevieve Rorke moved to Whatawhata four years ago and says she loves the people in the area. With previous hospitality experience, from pubs to fine dining, a cafe seemed the natural space for Genevieve to place her energy. “My vision for the village,” Genevieve explains, “was to provide somewhere for the community to meet and enjoy. It's a fantastic community which is growing rapidly, and I love seeing people meeting up, getting to know each other, playing with their kids in the playground.” The Village Cafe has a very rural feel, which is apt considering it sits on the outskirts of Hamilton. Genevieve admits she “loves old and rustic”, and this is reflected in the warm and cosy interior with the handmade rugs, wooden cladding and eclectic furniture. Some friendly livestock call the neighbouring paddocks home and add to “MY STAFF ARE FANTASTIC AND I'M VERY PROUD OF EACH OF THEM WITH THE SERVICE THEY PROVIDE.” GENEVIEVE ROURKE, THE VILLAGE CAFE the list of family friendly attractions the Village Cafe boast. Set on a large plot, there is plenty of space for the kids to run around, not to mention the huge playground to explore. “People say that it's a really lovely atmosphere at the cafe. I want to make it a destination for families to relax, have some fun and enjoy good food,” says Genevieve who, although with her hands full running the busy cafe, has more plans for The Village. “We've got plans into council for a bigger covered outdoor area, and I want to build a party area as we get lots of bookings for parties. There will also be more retail space going in in the future to include more shops.” In the meantime, head chef Donna Friend is working on a new menu to add to the already bursting array of cabinet food available. The kids are well catered for too with an extensive children’s menu. The team also offer packed school lunches for those busy parents who want to ensure the kids get a wholesome homemade lunch. It is these sorts of innovations and personal touches that have quickly solidified The Village Cafe as the hub and heart of Whatawhata. The Village Cafe 1 Rothwell Lane, Whatawhata Open Mon–Fri 7am–4pm | Sat & Sun 8.30am–4pm
NOURISH | feature
FRESH
THE VILLAGE
FARM SHOP WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Holly Marie Russell
I was at a loose end, says Amanda Ratuki. She is explaining how she came to own the Whatawhata Farm Shop, a concept that centres around bringing the community together and making local produce and products accessible to all. “Genevieve suggested it, and I said, sure I need a focus in my life,” laughs Amanda A mother of one, with a marketing and events background, Amanda’s last project also centred around promoting local produce as the manager of the Waikato Farmers’ Market. “I believe that it shouldn’t cost more to buy produce, products and crafts that have been made locally.” So with this in mind, and a perfect space available in the heart of her community, Amanda has set about proving this with the Whatawhata Farm Shop. Sandwiched between the Village Cafe, owned by Genevieve Rourke, and the Village Boutique, owned by Priscilla Gray, the three businesses have created a hub in the community where the three women live. There is more than one excuse to pop in, and with the Farm Shop stocking everything from fresh bread to delicious ready meals it’s all too convenient!
IN SEASON NOW Aspargus
Spring’s delicacy enjoyed best when super fresh! Raw, steamed or grilled. Want to impress? Try purple or white varieties.
Globe Artichoke
Cultivated by the Greeks and Romans, the bud of a large thistle. Raw, boiled, grilled, baked or stuffed, fresh globe artichokes are a real delicacy.
Radicchio hio
Has a bitter and spicy taste, e,, which mellows when grilled or roasted.
Fennel bulb F
Aniseed in flavour. Great roasted or charred on the BBQ, or thinly sliced and added to salads.
Inside you will find locally grown produce sitting alongside artisan cheeses, honey and preserves. Pop in and grab some Jersey Girl farm fresh milk, Wholly Cow sausages and a treat from Celtic Cuisine. It’s like a mini farmers’ market without having to get up early on the weekend. Plus Amanda has carefully added other products, mainly from Cere’s, like organic grains and gluten free pastas, none of which are grown or produced locally. Sitting beside the local artisan food is a selection of artisan crafts, from handmade baby clothes to wall art as well as skin care and plants. Amanda admits it has not been the easiest project. Three weeks after opening she broke her ankle and was meant to keep all weight off it for 12 weeks! Changing people’s buying habits and competing with the supermarkets is a massive hurdle, but Amanda remains positive and sees great potential for the concept. “We’d like to have so many supply partners that we have to build a new space, and continue to build a business with a focus on supporting locals, sharing home grown produce with our neighbours and linking people together.”
Cavalo N Nero
Kale’s cousin and loved by Tuscans hence its name Tuscan kale. Has a pleasantly tangy, bitter flavour, with a sweet aftertaste. Smoothie, juice, sauté or bake.
Rhubarb R
Not just for stewing! Try baking for a more intense flavour. Go beyond crumbles and pies and make a syrup for cocktail hour or to pour over ice cream.
In the meantime, Amanda is enjoying the challenges and the opportunities the Farm Shop brings. “I love the support and enthusiasm from locals and travellers who come into the store, and getting to know more about the people who live in the area plus finding all these awesome products made by passionate local people.” Whatawhata Village Farm Shop 11 Rothwell Lane Whatawhata www.thevillage.kiwi/farm-shop/
THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK
07 850 7854 | 027 241 3090 | Gus.Tissink@bidvest.co.nz
NOURISH | feature
turn up the
heat RECIPES Josh Kerr | PHOTOGRAPHY Holly Marie Russell
The wood fire oven takes pride of place at Dough Bros on Victoria Street in Hamilton both in creating a gorgeous warm atmosphere as well as on the menu. Chef Josh Kerr shares a couple of great spring recipes that are enhanced by the use of the wood fired oven as well as some useful tips. LIGHTING YOUR FIRE Everyone does this different, out of all the staff here at Dough Bros I don't think I’ve seen two people do it the same way, so whatever works for you, but here are some helpful tricks. + Treat your oven fire like you would starting any other fire: start with kindling and small wood and work your way up. + While your kindling is starting, have your next lot of bigger wood sitting to the side in the oven. This will heat them up and help them to catch when you add them to your fire. + If you cook pizzas (or anything you want to get a nice colour on the bottom), build and leave your fire and coals in the spot where you’re going to cook. Then when you’re ready to cook, move your fire back and place your food where the fire was. This will get the bricks underneath nice and hot and in turn give your food a crisp base.
As the steak cooks you will get some fat dripping down onto your coals and some flames lick up. This isn't anything to worry about, in fact it’s a good thing. This will help to get a great smoky flavour in your steak. If, however, you get a flame start directly on your steak, move your steak out of the flame and over some other hot coals, or remove it until the flame dies down and then continue cooking. Now you have a nice seared steak, remove it from the oven and place it on a tray, push your fire back and stoke it. You now can put your tray in the oven and roast your steak to your preferred temp. Rest in a warm spot wrapped in foil for at least 10 minutes, carve and serve.
COOKING A STEAK IN A WOOD FIRED OVEN Once you've got a nice hot fire going, drag it to the mouth of the oven making sure to bunch the coals up so you have a high heat to grill with. Pat your steak dry with a paper towel, brush with olive oil and season both sides with salt and pepper. Place your steak on an old wire rack and put the rack on top of the coals. You may need to dish the coals to make some space between them and the meat. We are only trying to get some colour on the steak at this stage, so we’re looking for a fast, intense cook. You will need to keep an eye on it and check regularly as the cooking time will depend on the heat in your coals.
SOME HELPFUL TIPS ON COOKING STEAK + Pick a cut of meat with a bone, this will help it hold up to the high heat of direct coals. I’m using OP rib (bone in rib cut) from Magills Butchery. + Place your steak on a rack uncovered in the fridge over night. This will start to dry the very outside of the meat, helping to get that nice colour while searing. + Remember to turn food in the oven. There is a very hot heat source coming from one spot in a wood fired oven so turning your food regularly will help to cook it evenly. OTHER HELPFUL TIPS *Have a look around local junk shops and markets. You’ll find all sorts of old kitchen equipment like old resting racks to cook your steak on.
*As a general rule I normally try and rest my meats for at least half their cooking time. *When picking recipes to try in your wood fired oven, look for ones that will show off the smoke and wood flavours. Jamaican cuisine is a good place to start. Alsouse recipes that suit fast high heats. Trying to slow cook or control the temp of a wood fire is just asking for a headache. Stick to fast heavy roasting or heavy hearty sauces that will hold up. Dough Bros 250 Victoria Street Hamilton www.doughbros.co.nz
page 33 www.nourishmagazine.co.nz
NOURISH | recipes
ROAST FENNEL, CHERRY TOMATO AND GRAIN SALAD ½ cup mixed seeds and nuts (pumpkin
½ cup freekah
BE OVEN PREPARED
XX
An OP rib is a large and impressive cut of beef on the rib, ideal for dry heat cooking. Essentially, a scotch fillet with the bone left on it is taken from the top of the rib that runs from the forequarter to the loin. Being tender with a fine grain it is a highly sought cut.
RAW SPRING SALAD
½ cup quinoa (mixed colours if you can)
seeds, sunflower seeds, sliced almonds…)
1 bunch asparagus
½ tbsp chopped dill
2 fennel bulbs
¼ cup raisins
1 bunch radishes
juice of 2 lemons
1 bunch on the vine medium cherry tomatoes
Greek yoghurt
4 baby courgettes
60mls / 4 tbsp olive oil
lemon vinaigrette (from raw spring salad)
1 tbsp chopped parsley
1 tsp honey
1 bunch baby watercress
1 tbsp chopped Italian parsley
1 tbsp chopped mint
Wash freekah, place in a saucepan with a litre of water, bring to the boil and cook for 18–20 mins or until tender. Drain and cool. In another saucepan bring a litre of water to the boil, add quinoa and cook for 10–12 mins or until tender. Drain and cool.
Trim the asparagus and radishes, top and tail the courgettes and, using a peeler, peel the asparagus and courgettes into long strips and the radishes into rounds.
Trim the fennel bulbs, cut in half, remove the eye and slice 1cm think. Roast in your wood fired oven with olive oil and a pinch of salt until just starting to colour and soft to the bite. Do the same with the tomatoes, removing them when the skin starts to blister and peel.
Place all the vegetables into iced water once peeled. When ready to serve, strain off the water and mix all together with the chopped herbs. In a separate bowl mix lemon juice and honey until combined.
Place freekah, quinoa, fennel, tomatoes, baby cress, seed mix and raisins into a large mixing bowl. Gently mix with 2 tbsp of vinaigrette and a pinch of salt. Serve drizzled with Greek yoghurt and chopped parsley.
Slowly whisk in oil and season with salt and pepper. Lightly dress salad to taste making sure to put some dressing aside for the grain salad.
ROAST EGGPLANT AND CARAMELISED ONION SAUCE/DIP
‘OP’ stands for ‘oven prepared’. Also known as OP rack, standing rib roast, bone-in scotch fillet or wing rib. Easily cut to size, into steaks or left whole to roast, it is definitely one of our favourite beef cuts.
1 large eggplant
olive oil
1 onion
½ tsp smoked paprika
3 cloves garlic Slice eggplant into rounds about 2cm thick, this will make sure they cook through without over-colouring. Spread eggplant on a tray with a light drizzle of olive oil and a pinch of salt. Roast in your wood fired oven back from the flame so they don’t colour too quick. Roughly dice onion and cook in some olive oil on a medium heat until golden brown.
At Magills we supply only the best restaurant quality, grass fed NZ Hereford Prime Beef and age for 21 days to increase flavour and tenderness.
Once eggplant has cooled enough to handle, remove the skin and place the flesh, onion, garlic and paprika in a food processor and pulse. I like to leave a bit of texture, but if you prefer it smooth, blitz away. Season to taste and serve topped with a drizzle of olive oil and a pinch of paprika.
81 B, Jacobs St, TE AWAMUTU
magills.co.nz
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NOURISH | recipes
I’m all about healthy, fun and easy midweek family meals, and tagines hit the brief. They are our one pot go to and have a bit of wow factor, you spend very little time preparing them and the results look like you have been in the kitchen for hours. A ceramic tagine is a beautiful and very natural way to cook, easy to clean and creates a bit of theatre. You can use a shallow casserole dish, but the cooking times may be different. I use an Emile Henry tagine, as these are ceramic and so robust. They work well on the stovetop, gas and BBQ.
dream
TAGINE
LAMB KEFTA TAGINE WITH TOMATO QUINCE SAUCE This meal is such a favourite. It makes me quite excited about sharing it. Someone I know really well, she’s related, does not share recipes. If someone is persistent, she will reluctantly pass on the recipe leaving out one or two magic ingredients. Yes… you know who you are!
2 tbsp olive oil 1 tsp ground ginger 1 tsp cinnamon 1 cup pitted prunes
SAUCE
1 cup green olives
400g tin organic cherry tomatoes
¼ cup verjuice
2 tbsp quince paste
1½ cups chicken stock
1 cup vegetable stock (I use vegeta)
salt and freshly ground black pepper
KEFTA
½ cup blanched almonds, toasted
500g good lean lamb mince 6 cloves garlic crushed ¾ preserved lemon 2 tsp ground cinnamon 3 tbsp fennel seeds salt and pepper For the sauce, add the tomatoes, quince and stock in the tagine and mix well. You may taste a little bit of sweetness, but not to worry, the kefta will balance that out. For the kefta, mix all the ingredients together in a bowl. With wet hands, mould 30g balls and give them a squeeze so they resemble an oblong shape. Heat a bit of olive oil in a pan and pan fry them till they are browned on the outside, but still raw in the middle. Take the kefta out of the pan and pop straight into the tomato sauce, put the lid on the tagine and gently simmer for approx. 15 minutes, until cooked though. Let rest for 5 minutes, sprinkle with crumbled feta and chopped parsley and serve with the lid on. Serve with cauli couscous or Alexandra’s have a delicious spinach and pinenut couscous that is available at food stores. Variations: Once I have got all the kefta into the sauce, I simmer for a few minutes and pop some eggs in between the kefta to poach (do not stir at this stage, you want to keep the eggs whole).
MOROCCAN CHICKEN, OLIVE AND PRUNE TAGINE You do not need to brown the chicken for this, just trim all the excess skin and fat from the bird. Chicken cooks and tenderises very quickly in the tagine, so keep an eye on it as it is very easy to overcook which results in an unpleasant texture. If you need to make this a bit more family friendly you can take out the olives and prunes and add cubed potato and carrot. Cut them in about 2cm dice so they cook at the same rate as the chicken. RECIPES Megan Coupland | PHOTOGRAPHY Brydie Thompson
2 onions, peeled and finely sliced 1.4kg free-range chicken, cut into 8 portions
SERVES 6-8
¼ cup chopped fresh parsley Place onions in the base of a large tagine. Arrange chicken portions on top, drizzle with olive oil and dust with spices. Scatter prunes and olives around the chicken. Pour verjuice and stock over chicken until three-quarters covered and season with salt and pepper. Cover tagine with lid and place over heat. Bring liquid to a very gentle simmer for approx 45 minutes until and chicken is cooked. You only need a very small flame or element to get this simmering. Skim any excess fat from surface of sauce. Check and adjust seasoning, if necessary. Scatter with almonds and parsley and serve. Serve with French or Israeli couscous.
REDISCOVER THE PERFECT COUSCOUS I make couscous for tagine a little dryer so there is still a bit of absorption room for the juices of the tagine. If you are making couscous for a salad or another dish with a thicker sauce, then use 2 cups of boiling water instead of 1½. 1 cup couscous salt 1 tbsp olive oil 1½ cups boiling water Put the couscous in a bowl and mix in the salt and olive oil. Pour over the boiling water and mix well and immediately cover with cling film. Leave to sit for 15 minutes and then fluff with a fork. Do not leave it any longer as it will become clumpy. This is ready to eat, or you can add other flavours at this point, like chopped herbs, citrus zest, toasted pine nuts.
CAULIFLOWER COUSCOUS This keeps the tagines paleo and gluten free. Our kids also love it. 1 small clean cauliflower 1 tbsp turmeric vegetable stock (I use a msg free vegeta) Fill a large pot with your cold stock, whisk in salt and turmeric. (If added to hot water Turmeric can go lumpy) Bring it to the boil. Pulse the cauliflower in a food processor till it resembles a crumbly texture like couscous, maybe a little bit larger. Add it to the boiling turmeric water, and cook for only 1-2 minutes, so it takes on the flavour and colour but still has a crunchy texture. Drain in a colander, and this is ready to serve. Note: You can also make cauliflower rice by grating the stalks of the cauliflower and cooking using the same method above but omitting the turmeric.
Megan Coupland
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NOURISH | tips
A BIT ON THE
Spelt Couscous
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
Traditional couscous, a staple in North Africa, is made from semolina. While the perfect partner to a tagine, couscous can also be used to make wonderful salads. But for nutritional value there are perhaps some alternatives to consider. SPELT COUSCOUS
QUINOA (pronounced keen-wah)
A great source of fibre, higher in protein than wheat and rich in magnesium, spelt is the hardier and more nutritious cousin of wheat. Note: as a relation of wheat it does contain gluten although less than wheat couscous. To cook – Bring to the boil one to one and a half parts liquid (water or stock). Pour over one part spelt couscous. Stir, cover and let stand for 5–10 minutes. MILLET Millet is gluten free and highly nutritious. Considered to be one of the least allergenic and most digestible grains available. Tasty, with a mildly sweet, nut-like flavour. To cook — Three parts boiling water or stock to one part millet. Simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and allow to steam covered for ten minutes more. The flavour of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.
High in protein and contains all nine amino acids. It is high in iron and magnesium, a great source of dietary fibre as well as being gluten free. Add rinsed but uncooked quinoa to stews and casseroles (or your oats when making porridge). It will help to thicken the sauce and add some great nutritional value. To cook — Soak the quinoa for 15 minutes. Soaking helps quinoa to cook evenly and loosens up the outer coating of saponin, which can give a bitter taste if not removed. Three parts boiling water or stock to one part millet. Simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and allow to steam covered for ten minutes more.
Quinoa
Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid. YOU’LL FIND GRAINS LIKE THESE AND MUCH MORE AT BIN INN DINSDALE, DANTE’S FINE FOODS AND REDKITCHEN.
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Millet
don’t be chicken
NOURISH | recipes
HERB GRILLED POUSSIN A poussin is a small chicken. Because of the small size they can easily overcook and become dry. I mitigate this with a method I learnt from Gordon Ramsay (sadly not personally) that he uses for cooking quail. Poche-Grille requires you to part poach the bird first then finish on a grill. 4 poussin 1.5 litres good quality chicken stock 2 bay leaves 2 garlic cloves zest and juice of a small lemon ½ cup parsley ½ cup basil ¼ cup thyme ¼ cup rosemary ½ cup extra virgin olive oil salt & pepper Spatchcock each poussin so they can be grilled flat. Place the poussin breast side down and using sturdy scissors or poultry shears, cut up from the parson’s nose along each side of the backbone. Remove the backbone. Turn the bird over and press down with your hand to flatten. Put the stock in a pot along with the bay leaves and bring to a boil. Place the poussin in the boiling stock, two at a time and poach for 5 minutes. Drain the semi poached chickens and pat dry before covering completely with the herb marinade. Chill for at least an hour, preferably overnight. Heat a pan, grill or BBQ. Season the marinated poussin with freshly ground salt and pepper and then grill breast side down for 5 minutes. Turn and grill on the other side for 5–6 minutes. Rest for a further five minutes before serving. Tip – don’t overcrowd your pan! If not doing this on the BBQ, I suggest cooking them in batches, keeping them warm in a low oven.
250 Victoria Street, Hamilton 07 834 2363 | www.doughbros.co.nz
RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
A CELEBRATION OF LOCAL PRODUCE AND GOOD TIMES
gluten free, dairy free & vegan options available
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chicken?
quite a pheasant pie
Pheasant can have a tendency to dry out, which is why, in this recipe I have opted to poach the meat first. Another advantage of this is you will be left with a gorgeous homemade stock, some of which you use in the pie, the rest can be frozen or made into a soup. FILLING
1 pheasant 6 shallots or pickling onions, peeled and cut in half 1 large or 2 small garlic cloves a generous bunch of thyme 12 juniper berries, crushed (available at great food stores like Dante’s, Cambridge and Red Kitchen, Te Awamutu) 4 rashers of streaky bacon (I used Vandy’s from Magills in Te Awamutu, which is also available in many supermarkets) 250g button mushrooms 50g butter ¼ cup flour ½ cup mascarpone
Place the pheasant in a large pot and cover with cold water. Add shallots or pickled onions, juniper berries, garlic and thyme. Bring to a boil and then simmer (uncovered) for 45 minutes. Remove the pheasant and shallots. When the pheasant is cool enough, remove the meat from the bones. Return the bones to the stock and continue to simmer until it has reduced by at least half. (You may want to add other veg like celery, onion and carrot to add more flavour to your stock.) In a pan fry the chopped bacon and mushrooms for 5–10 minutes. Remove them from the pan and set aside. Add the butter to the pan and melt. Stir in the flour, stirring and cooking for 2–3 minutes. Continuing to stir slowly add in the stock. Stir until the sauce begins to thicken then add in the cooked pheasant, mushrooms and bacon followed by the mascarpone. Check and adjust the seasoning then allow to cool completely in the fridge.
Chill the pie for another 30 minutes before placing in a 200°C oven and baking for 20–30 minutes.
SOUR CREAM PASTRY
2 cups flour 200g cold butter, chopped ½–1 cup sour cream To make the pastry, put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running,
You’ll find chicken feet in some supermarkets; look in the offal section as well as in many Asian food stores. If you are a fan of the chicken wings, and love gnawing on the bone and grizzle, you will love chicken feet. If you are still a little dubious give them a try; worst case scenario you will have a gorgeous stock.
add half a cup of sour cream slowly, more if it is not coming together. You want it to form a ball. Divide the pastry in half, cover and rest in the fridge for at least half an hour.
Roll just over half the pastry and line a deep 24cm pie dish. Fill with the cooled pheasant filling then top with the other portion of rolled pastry on top. Crimp the edges and brush with beaten egg.
¾ cup stock
ARE YOU
Tip – avoid a soggy bottom by placing your oven tray lower in your oven and placing a pizza stone in the oven as it heats. Put the pie on the hot pizza stone to bake. Also metal tins conduct the heat better than glass or ceramic.
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SWEET AND SOUR CHICKEN FEET 1 kg chicken feet 3 tbsp potato flour oil for deep frying ¼ cup soy sauce
¼ cup tomato sauce 3 tbsp rice vinegar 200ml pineapple juice 1 tbsp brown sugar
hours. If wanting to use the cooking liquid as a stock, you can add vegetables (carrot, celery and onion) to the water when you put the chicken feet in. Remove the cooked feet, allowing them to drain and cool. When cold dust with the potato flour. Heat 2–3cms of oil in a large pot and in batches deep fry the feet for 3–5 minutes. Be careful, they may spit, hence using a large pot.
Wash the chicken feet, removing any excess or scaly skin. Cut off the fingernail-like claws.
Drain the deep fried feet on paper towels before adding to a pot with the remaining ingredients. Bring to a simmer and cook for 5–6 minutes.
Put the washed and trimmed feet in a large pot and cover with cold water and 1 tbsp of the vinegar. Bring to a boil and simmer for two
Serve with plenty of napkins as the only way to eat feet is with your fingers!
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NOURISH | features
TOP
TUSCAN TRATTORIA Eating in a small Tuscan trattoria, you feel you are part of a scene in an Italian play or movie. Da Mara is a 20 seater family run restaurant close to the fortress in Montalcino. Walk down several stairs off a small side street and sit at one of several long tables in the restaurant. There are no printed menus and you are served what has been prepared that day. ‘Mama’ welcomes all guests and controls the till! Her husband is the chef and their six foot tall son is the waiter. Our dinner begins with a simple green salad, followed by homemade pasta with freshly made tomato and basil sauce, mozzarella and tomato salad drizzled in locally made olive oil and accompanied by a local Sangiovese red served in a carafe. These are simple and honest flavours. John Matheson
FOODIE DESTINATIONS
BIKING THE VICTORIAN RAIL TRAILS The diverse tastes and flavours of Melbourne make it a foodie paradise, but I found it exciting to leave the city behind and take in the delights of North Eastern Victoria’s rural towns for a real food adventure, punctuated by regional delicacies, country charm and warm hospitality. The Murray to Mountain’s rail trail makes a gourmet back country bike ride. Cycle past the wineries, farm gates and local stores of this famous gourmet region and sample the abundant local produce. One of the days I relished the most was the day we rode from Beechworth to Milawa, the centre of the gourmet region. We arrived in time for a late lunch at the Milawa Cheese Company which has been operating since 1988 and has developed an internationally award-winning range of hand-made cow and goat milk cheeses. From there we visited an olive shop to sample the range of olives and their seasonal organic olive oil before moving on to Milawa Mustards and finishing the day at Brown Brothers Winery. What a great place to end a day of tantalising tastes and satisfying cycling.
THE TRADITIONAL DISHES OF JAPAN Walking the most interesting and best preserved parts of the Nakasendo Way, an old road stretching through the mountains between Kyoto and Tokyo, opened my eyes to Japanese cuisine. On our second night after leaving Kyoto, we walked to a place called Shinchaya, meaning New Tea House, but actually built in the Edo period (1603–1868). This was the time during which the Nakasendo reached its peak of usefulness and romance and many feet had walked on the large cobblestones we trod to reach the inn. In the long tatami matted dining room, we sat at a low table spread with an array of beautiful dishes at each place setting. Like an edible art gallery, the appetisers made a visual impact with the careful arrangement of colour and shape on the delicate bowls and plates. There were mini dishes of sashimi (thinly sliced raw fish), Japanese pickles, forest mushrooms, deep fried tofu and what are described as ‘mountain greens’. This was followed by scallop dumplings and tempura, many different kinds of vegetables and seafood coated with batter and deep fried — so crisp and light. The main dish had an onomatopoeic name, shabushabu, based on the sound of thin slices of beef being stirred in the cooking pot of simmering broth for just a moment and then dipped into a sesame sauce before melting in your mouth. Rosanne Matheson Calder & Lawson Tours www.calderlawsontours.co.nz
Pat Mandeno
Planning a holiday? We asked the Calder and Lawson Tours team to give us their top five foodie destinations/must do’s to help you. CAMBODIAN COOKING CLASS
EATING FONDUE IN SWITZERLAND
Cambodian food is often overlooked in favour of dishes from neighbouring countries, particularly Thailand and Vietnam. As they say in these parts, the cuisines in this region are ‘same same but different’. Unique and complex blends of spices, herbs and other flavourings give Cambodian (or Khmer) dishes rich flavours and textures, without making them spicy hot.
Emmentaler is a full fat cow’s milk cheese that originates in the valley of the Emme in the canton of Berne with a long history. Today we know it as Swiss cheese or the cheese with the big holes.
My best foodie experience was a small cooking class in the countryside outside Siem Reap. After visiting a family in the nearby village and leaving a donation of rice, we settled into our outdoor kitchen to prepare a three-course meal from scratch: chopping vegetables, grinding spices and cooking the dishes. As the sun went down we retired to a gazebo standing in a lily pond to eat our creations — delicious fresh spring rolls, a fragrant Khmer chicken curry made with coconut cream and lemongrass, and nom tong noun, a local waffle-style dessert, washed down with a cold local beer. Andrew Matheson
Emmentaler is one of the ingredients in the Swiss fondue, the mixture of melted cheese and wine that is served in an earthenware pot. The diners use long forks to dip bread cubes in the delicious concoction. If your bread falls off in the caquelon, watch out! If you are a man, you pay for the next round of drinks. Women who lose their bread are obliged to kiss the person next to them (which can be a blessing or a curse!). Eating fondue is a sociable occasion where a group of friends sit around the table enjoying each other’s company, eating a simple but delicious communal meal and sharing a bottle of wine. No visitor to Switzerland should miss it in its original, authentic setting. Dr Peter Oettli
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NOURISH | feature
Paradoxically child obesity is a growing problem in New Zealand while at the same time we are confronted with more and more children going to school hungry. A local initiative in Tokoroa is attempting to tackle both these issues.
KA PAI KAI WORDS & PHOTOGRAPHY Vicki Ravlich-Horan
According to The Ministry of Health, “children living in the most deprived areas were five times as likely to be obese as children living in the least deprived areas”. In a paper on the topic in the New Zealand Medical Journal, Steven Kelly and Boyd Swinburn write “there is an under appreciation of the problem, as obesity has become normalised in our society. A recent survey shows that over half of parents with obese children believed that their child was a normal weight. Nine out of ten parents of obese children THE CHILD OBESITY RATE INCREASED FROM 8% IN 2006/07 TO 11% IN 2014/15. (SOURCE MINISTRY OF HEALTH)
the hospital kitchen and into the Tokoroa Club. This represents a big step forward, says Sarah, who is grateful for the local support from groups like the club. Reluctant to rely on government funding, the goal is for Ka Pai Kai to be set up in a way that it can be replicated by any community. An advisory committee has been formed and they are working on creating an incorporated society. The move away from the hospital has meant volunteers can be involved. Two of the first volunteers were Rangi and Rosa; both
aged 2 to 4 years believed that their children were a normal weight. The cause for the rapid rise in obesity over the last 30 years is due primarily to an over consumption of calories. The particular problem is that the calories have been in an energy dense and nutrient poor form in both food and sugary drinks. We are continually told that if we exercise more we will lose weight. This is a myth; you cannot eat your way out of a bad diet. Over the last 30 years of the obesity epidemic, physical activity has changed very little.” So when Tokoroa’s Amisfield Primary School Principal Bex Kilgour decided to take action she went to the local DHB for help. She was in luck, as the hospital’s Food and Environmental Services Manager was Sarah Turpitt. Sarah has a background in food as a chef, tutor and food writer. “I’ve always been passionate about food, particularly healthy food,” says Sarah, “and this project sits within our remit to improve the health of our community.” The project started as a small pilot in the hospital’s cafeteria as Ka Pai Kai. A year on Ka Pai Kai provides healthy lunches to 12 primary and pre schools in Tokoroa. They recently moved out of
How can a medical herbalist help your health? Empowering be er health through natural solu ons SHONA MACKENZIE Naturopath & Medical Herbalist BNatMed
m: 0220 295 710 e: info@thegoodhealthroom.co.nz a: 9 Dick Street, Cambridge www.thegoodhealthroom.co.nz
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Herbal (plant) medicine contains numerous ac ve ingredients that s mulate and strengthen to aid the body in healing. Ac ve plant ingredients can create several therapeu c ac ons within the body at one me. A qualified medical herbalist has a high standard of training, and can create an effec ve liquid formula for your specific health needs.
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NOURISH | Enviro are culinary arts graduates from Waiariki Polytechnic. Rangi sees a big need in her community for education around food and would love to hold regular cooking classes to teach people the basics and believes being involved in Ka Pai Kai is a great start. Other local groups are also benefiting. Raukawa Trust, RauTokAE Tautoko Ae and the teen parent unit are all getting their participants involved. Many of these kids, Sarah says, have little or no cooking skills. Being part of the Ka Pai Kai programme means they will gain skills as well as gain a sense of purpose and be able to positively contribute to their community. I visited on a Friday morning and the kitchen was buzzing as orders, which ranged from hot mac and cheese, soup and lasagne to lunch AROUND A THIRD (36%) OF NEW ZEALAND CHILDREN ARE OVERWEIGHT OR OBESE. THIS FIGURE RISES TO 60% OF PACIFIC ISLAND CHILDREN AND 40% OF MAORI CHILDREN. (SOURCE NZ NUTRITIONAL FOUNDATION)
packs that included club sandwiches, yoghurt and fresh fruit, were prepared and packed. The lunches aren’t free but costs are kept to a minimum. “It’s about making healthy lunches accessible,” says Sarah. As we deliver the lunches round town, our last stop is where it began at Amisfield. Teacher Aid Alison Hopson has worked closely with Sarah and the team to bring Ka Pai Kai to fruition and has seen the effects of changing their school’s food culture firsthand. A year ago Amisfield’s tuck shop would sell up to 40 pies a day and it wouldn’t be unusual for kids to buy cookies for breakfast. Now this water only school has changed its bell times to include a fruit break. With the effects of child obesity having long term implications, Sarah believes strongly that Ka Pai Kai “is a programme for the future”.
WANT TO
HELP?
Register your interest on the Volunteering Waikato Website, www.volunteeringwaikato.org.nz Look for opportunities in the Tokoroa Area and select Ka Pai Kai. Like our Facebook page and share our posts. Email Sarah directly sarah.turpitt@waikatodhb.health.nz
RELAX... AND LEARN
Every year Kiwis send 122,547 tonnes of food to landfill. This is bad news for both our wallets and the environment. Food waste is a subject close to our heart, so we are very pleased to see the Love Food Hate Waste movement come to New Zealand. Their website is full of useful tips and recipes to help you reduce the food wasted in your household. Remember food waste comes in many different forms and from several channels. It’s very easy to blame industry for the problem, but much of the food waste in New Zealand happens in our homes. So what can you do to reduce your waste? Firstly plan meals and use your leftovers. Know the difference between “use by” and “best before”. Compost or worm farm your scraps. And if you have time get involved with organisations like Kaivolution and Community Fruit rescue groups. www.lovefoodhatewaste.co.nz
JOINT THE MOVEMENT Cutting out meat once a week is not only great for your health and wallet its greatest impact is on the planet. Producing meat and dairy requires large amounts of pesticides, chemical fertiliser, feed, fuel and water. It is estimated to generate 50% of New Zealand's greenhouse gas emissions! Plus it is having a huge impact on our groundwater, rivers, streams and, ultimately, the ocean. Having one meat free day a week is a very easy way you can make a difference. If everyone in New Zealand went meat free for one day a week ,in a year that would be the equivalent of taking 177, 667 cars off the road for a year. So sign up for our Meatless Monday recipe and get some great meat free inspiration in your inbox each Monday morning.
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rouge food • espresso • wine
Open 7.30am - 4pm, 7 days Closed public holidays Empire St, Cambridge RougeCambridge 07 823 9178 www.roug eempire.co.nz
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Spring and Allergies
NOURISH | recipes
Many of us look forward to spring, the weather warms, the days get longer and our food options change with the warmer weather. We can spend more time outside and really enjoy ourselves. Some people though are challenged at this time of the year with an increase in their allergy symptoms. Spring and summer become a time of year that they really just have to get through with not much enjoyment and an uncomfortable and distressing range of symptoms. If you or your family members have seasonal allergies or food intolerances, the following information may help. How is your gut? Your digestive system must be functioning at its peak to enable the proper digestion of food. If for some reason your digestion system is not functioning, well, there will be an increased level of inflammation in the body overall, which can increase the incidence of seasonal allergies like hay fever and eczema. A healthy digestive system is reliant on many factors, including the food choices you make, levels of gut bacteria, nutritional status, environmental and nervous system stress and even your genes! There are many ways you can make positive changes which will impact on your overall health. If your diet has been heavy on processed, blanched and twice cooked foods such as white flour, sugar, wheat, pasta, noodles and meat products such as luncheon, corned beef and bacon products, try eliminating these foods for a while. Also eliminate food sources of trans fats such as deep fried, takeaway and highly processed foods. Reducing gluten intake may be helpful for everybody not just those with a true gluten allergy, as this will give your digestive system time to recover and reduce intestinal permeability that can happen which is also called leaky gut. Give yourself a timeframe of six weeks, meanwhile introduce more fruits and vegetables and see if you notice a difference in your well-being.
Introducing a good quality, multi strain probiotic is a must, as this provides healthy bacteria, which support both the digestion and also the immune systems. Are you eating a wide variety of foods, across all food groups? This will help provide the vitamins, minerals, amino acids, proteins and essential fatty acids and fibre that your body needs. Have you considered your exposure to, and levels of, toxic minerals? It is well known, for instance, that nickel is the leading cause of contact dermatitis in Europe, and that both mercury and aluminum reduce the healthy functioning of the digestive system. Are you taking any supplements and/or herbs? Key supplements for supporting and reducing inflammation in the digestive system include vitamins C and D, quercetin, zinc and essential fatty acids. Key herbs for reducing the body’s response to allergens include Albizia and Baicall skullcap. There are many herbs which help improve the digestive process, including dandelion and gentian. To help get you started on identifying problematic foods, we are offering a reduced price for food intolerance tests and a follow-up consultation with our naturopaths and herbalists. If you would like help with identifying possible triggers and improving your digestive and immune systems please contact us. Wishing you all a healthy and enjoyable spring.
by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary 6 Wallis Street, Raglan theherbaldispensaryraglan.co.nz
spring cleaning
I must confess, to me the idea of ‘spring cleaning’ is just a reason not to get down on my hands and knees to scrub the floor ... or polish the windows (ugh!) ... or clean my rangehood filters — for 364 days of the year, anyway! But when the magnolia trees are in bloom and I can hear the faint buzz of bees in the garden, I know it’s spring (hurrah!) and I feel strangely compelled to throw open the doors and windows for some fresh air and give my house a much-needed once-over with a scrubbing brush and mop. Since taking an interest in sustainable, eco-friendly living, I have become much more comfortable with my minimalist approach to cleaning. We have, as a society, become so fearful of germs that advertisers would have us believe we are putting ourselves and our families at great risk by not sterilising our living environments on a regular basis. But only recently have I learnt that our bacteria-filled surroundings (and bodies!) are actually populated by at least 95% GOOD bacteria, and less than 5% are, in fact, harmful. I guess this means that for most of my adult life I have been waging a cruel war with mostly really good, helpful little critters because I have been obsessed with destroying just a few little nasties. Now that I have moved on from the nuclear war approach to cleaning, I use, almost exclusively, baking soda and vinegar to clean the surfaces in my house. With these two ingredients, and maybe the odd drop of dishwashing liquid, you can get your house looking and feeling sparkly clean! The vinegar works by creating an acidic environment, which bad bacteria really dislike. So plain old white vinegar is the perfect solution for a surface spray when your intention is just to significantly decrease the population of nasties in your home. Unfortunately, not everyone wants their home to smell like a garden salad (although the smell really dissipates as it dries!), so I cope with this issue by infusing citrus peels in a big jar of vinegar for a few weeks before using. As an added bonus you also get the natural degreasing properties from the citrus peel in your cleaning spray. This homemade alternative to Spray ‘n’ Wipe is not only extremely affordable, but completely biodegradable, safe to ingest, and if you buy your vinegar in bulk it’s also low-waste. Baking soda, on the other hand, is the bomb at scrubbing and degreasing. I use it to scrub down my shower and sinks, usually mixed with a little bit of foaming soap or dishwashing detergent to make it paste-like. Baking soda is also 100% biodegradable, cheap as chips, safe to ingest, and the best thing: it washes away easily, with no annoying residue.
DaffodilsGrab a bunch today Clandon
Daffodil Shop Open
Gordonton
July to Mid October
oa d nR nto
Clandon Daffodils
Go rdo
FIND US | 745 Gordonton Road between Hamilton & Gordonton | 027 213 3371 | Closed Sundays | www.clandondaffodils.co.nz
745 Gordonton Road
You can even combine the two, baking soda and vinegar, to create an effective drain cleaner (which is very therapeutic to watch as it fizzes and bubbles!). Just pour a cup of baking soda down the plug hole, followed by a cup of white vinegar. After a few minutes you can rinse it all away by pouring some boiling water down the drain. To mop your floor, just add ¼ cup white vinegar, 1 tablespoon dishwashing liquid (you can use less if it's concentrated) and ¼ cup washing soda (available at Bin Inn Dinsdale) to a bucket of hot water. However, if scrubbing and polishing just aren't for you on any given day of the year, don’t feel too guilty if all you can do is throw open the windows and doors whenever the sun comes out! This simple gesture is actually a hugely important part of maintaining a healthy home, as the rush of fresh air from outside reduces the bacteria population inside using a technique called ‘dilution’. Fresh air also helps to dry out your home and, of course, sunlight is surely our most effective natural cleaner: it whitens, brightens, disinfects and dries without the need for any synthetic chemicals. How easy is that?
Mrs Goodness page 52 www.nourishmagazine.co.nz
Mrs Goodness is an architecturally trained secondary school teacher, turned mum passionate about the idea of living a ‘good’ life. “For me, this means a fulfilling, healthy life, which is not experienced at the expense of others. I strive to make daily lifestyle choices that are ethical, responsible, practical and sustainable.”
www.mrsgoodness.nz
NOURISH | enviro
NOURISH | feature
For three months of the year, Clandon Daffodils in Gordonton bursts into sunshine. Even on a dreary Waikato day, their 21 acres are bursting with colour and cheer as daffodils pop their heads up and herald in spring. Clandon Daffodils represents three generations of Waikato daffodil growers and breeders. What started as a hobby for Graham Phillips’ father in Otorohanga grew into a thriving business and a lifelong passion for Graham. Now in his 70s, Graham has passed the baton to Ian and Marian Riddell, but not without a lengthy apprenticeship. Ian has worked for Graham for 25 years and the Riddells have lived on the Gordonton daffodil farm for over 20 years.
the blooms he wants to cross. What you get is a lottery, and one that require patience! Seeds from the cross-pollinated flowers are collected and planted the following year. It will take 4–5 years before these bloom and the result can be seen. Ninety-five per cent will be rejected and go no further, but if Graham likes what he sees he will select the best specimens to be planted in the trial plot. A couple of years later,
With over a million bulbs, Clandon is one of the biggest growers in the country but, more importantly, they are continually breeding and developing new varieties. This is Graham’s passion, and
CLANDON DAFFODILS SUPPLY THE CANCER SOCIETY WITH A STAGGERING 15,000 BUNCHES OF DAFFODILS FOR DAFFODIL DAY. although he has sold the business, you will still find him at the farm each day working on the next big thing in daffodils. “Graham is amazing,” remarks Marian. “He is our expert and has developed some phenomenal breeds.” The process of developing a new daffodil, or as Graham says “the love life of daffodils”, involves picking the parents and crosspollinating them. This delicate procedure is done by hand with a pair of tweezers and tiny vials of pollen Graham has collected from
TOP TIP: DON’T CUT OR EVEN TIE YOUR DAFFODIL LEAVES ONCE THEY HAVE FLOWERED. LET THEM COMPLETELY DIE DOWN AS THESE ARE WHAT FEED THE BULBS FOR NEXT YEAR.
Blooming Gorgeous WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Leah Hoskins
CAFE NOW OPEN WEDDING VENUE | STYLISH ACCOMMODATION | CONFERENCE & EVENT CENTRE 07 858 4001 | 431 Airport Road, Tamahere | info@thenarrowslanding.co.nz | www.thenarrowslanding.co.nz
page 55 www.nourishmagazine.co.nz
NOURISH | recipes
STORE CUPBOARD STAPLES
A recent survey of Menulog customers found a staggering 47 per cent admitted that at least once a week they don’t have enough food in the fridge to cook a meal. Perhaps this is why they are Menulog customers. Regardless, it got us thinking and discussing people’s cooking habits. According to Menulog, the younger we are, the more likely our fridges are empty at least once a week: 64 per cent of 18–24s, 51 per cent of 25–34s, 45 per cent of 35–44s, 34 per cent of 45–54s and 28 per cent of over 55s. “We’ve all been caught out by a ‘I have nothing in the fridge’ moment because our lives are so busy, and that’s what is driving people to order in,” says Menulog spokesperson Kim Russell.
and a little more refinement, he will have 1–10 bulbs he is happy with. For a commercially viable crop you need at least 100, preferably 1000 or more bulbs. “By that time,” Graham says, “you are grey and long in the tooth!” Meticulous notes have to be kept to keep track of the crosses and breeds, and Graham has developed a system of codes he records in notebooks that never leaves his side. While Marian points out that Graham hates the bumble bees, as they interfere with his careful breeding, the real pests are the slugs and snails which leave bite marks in the flowers, rendering them worthless. Clandon sells the majority of their flowers at the flower auction markets in Auckland, meaning three times a week Ian or Graham get up early to deliver the flowers fresh for florists to bid on. While the classic single blooms are popular among the home buyers, the florists, Ian says, love the doubles. Over the years the Riddells have offered locals the ability to buy direct, or as Marian says “bless people with flowers”. This started with a simple barrel and some bunches of daffodils 10 years ago and has grown into their sturdy little shop which also includes the option for those without cash to pay direct into their bank account. Hamilton’s best kept secret is getting out! Picking starts in earnest in July. The race among growers is always to have the early blooms. Graham has done this by patiently
breeding earlier varieties. On a seasonal basis a good cold snap early on and a wet autumn helps with this, says Ian. You can also chill bulbs and trick them into flowering earlier. Ian says daffodils will grow in pretty much any soil, but to get the best results you need to work on the right nutrient balance for your soil. So is this the lifestyle enterprise I have been longing for? Three to four months of hard work and then nine months taking it easy! Marian is quick to destroy this fantasy. “By mid October we are shattered,” she tells me, so they take it easy in November. But by late November the hard work begins with the bulbs being dug up, divided and replanted. They manage to dig up and replant approximately a third of the farm each year and this results in around 150% increase in the bulb stock, depending on the variety. The excess bulbs are sold, both wholesale and direct via their website. So this spring make sure you take a drive out to Gordonton and discover Clandon Daffodils for yourself. And if you want to create a little sunshine in your garden next winter/spring be sure to order some locally bred and grown bulbs from their website. Clandon Daffodils 745 Gordonton Road, Hamilton www.clandondaffodils.co.nz
Alpha Street Kitchen & Bar | National Hotel 47 Alpha St Cambridge | 07 827 5596 | 7 days, 11am till late | www.alphast.co.nz
page 56 www.nourishmagazine.co.nz
The true question is is the fridge/cupboard really bare or do the skills (and possibly the inclination) not stretch to creating a dish out of a few staples and some leftovers? We asked a few of the Nourish team to share the staple they always have in their kitchen so when they have that “arghhh there is nothing to eat” moment, they can still whip up their go-to dish.
PHOTOGRAPHY Brydie Thompson
Background shot on Laminex Concrete Formwood from laminexnewzealand.co.nz
PAULA, NOURISH MAGAZINE’S CLIENT MANAGER, IS OUR RESIDENT PESCATARIAN (VEGO WHO EATS FISH). SHE ALWAYS HAS A CAN OF COCONUT CREAM IN HER CUPBOARD SO SHE CAN WHIP UP A THAI CURRY, FISH OR VEGETARIAN BEING HER PREFERENCE BUT CHICKEN ALSO WORKS. THAI FISH CURRY
500g fresh fish, chopped bite size pieces
Being vegetarian doesn't mean meals have to be boring. On the contrary, in fact. I have become more adventurous with my diet than I ever was when meat was a part of it.
peanut oil
Over and above the usual cake baking ingredients, my pantry houses garlic, onions, rice, vegetable stock and a range of herbs and spices, and you will always find a block of tasty cheese in my fridge, so on nights when I don't much feel like cooking I can at least throw a cheese and onion toastie together!
2 tbsp crunchy peanut butter
However, my tried and tested absolute favourite recipe that I have adapted (unsure of the origin) to my way of life is Thai fish curry.
400ml tin coconut cream 1 onion, peeled and diced 2 cloves garlic 2 tsp lemongrass (mashed if you can get it) 2 tbsp Thai curry paste (green, red or massaman) chilli to taste 1 cup vegetable stock In a splash of peanut oil fry the onion until it turns golden brown (caramelised). Add the curry paste, garlic and lemongrass, and cook for another 2–3 minutes before adding the peanut butter, coconut cream, stock and fish. Simmer for 20 minutes. Serve with rice.
RYAN FROM VOLARE UNSURPRISINGLY ALWAYS HAS SOME GREAT BREAD ON HAND SO HE CAN WHIP UP A TREAT LIKE THIS, HIS FRENCH TOAST RECIPE. FRENCH TOAST I use Volare brioche loaf, but you can use the brioche plait, cut the same thickness. I always have a brioche loaf or plait sitting in the freezer, pre sliced 3cm thick — yes it’s thick. If you remember to take out the slices needed one hour before to defrost that’s awesome, but if not it can be popped in the toaster on low for 30–60 seconds. This recipe serves 4, (1 loaf slice each or 3 plait slices) 4 Eggs
Cut the vanilla pod and scrape the seeds into a large bowl and add the eggs, cream, milk, cinnamon and icing sugar.
⅔ cup of single cream
Whisk together until incorporated and pour into a large flat baking tray, big enough to hold all the brioche at once. It may sound silly but this way you can guarantee all slices get an even coating/soaking.
⅔ cup milk 1 vanilla pod (or 2 tsp vanilla extract) ½ tsp ground cinnamon
Place the slices in and after 30 seconds turn over and wait until all the egg mixture has been absorbed. They should be soaked all the way through.
1½ tbsp icing sugar or maple syrup butter or coconut oil
Place a medium knob of butter or coconut oil in the pan and cook 2 slices (6 if it’s the plait) at a time, and cook for 4–5 minutes on the one side (if it browns too quickly turn the heat down) then turn and cook for another 4–5 minutes. It may seem a little longer than normal but the egg needs to set in the middle.
icing sugar banana coconut yoghurt honey or maple syrup Put a large skillet (I use cast iron for everything) over a medium low heat.
Cut each slice in half, dust with icing sugar and serve with banana, coconut yoghurt and a drizzle of maple syrup or honey.
page 58 www.nourishmagazine.co.nz
OUR EDITOR VICKI SHARES HER RECIPE FOR A QUICK DELICIOUS RISOTTO. RISOTTO I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish. A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. They make a great vegetarian dish or a way to use leftover roast chicken, the one chorizo lurking in the back of your fridge or if you have some frozen prawns or smoked salmon.
OUR CREATIVE DESIGNER BRON ALEXANDER’S GO TO DISH IS SAUSAGES AND MASH. SAUSAGES & MASH A can of tinned tomatoes makes the base of our favourite comfort food dish, along with a few other sauces that are always in the pantry — we can whip up this meal fast and it just always hits the spot! Our way of making it is very free-style, so while I’ve approximated the ingredients to what I think is about right, I recommend that you taste test and adjust the Worcester, soy sauce and seasonings to your own preference.
1 cup Arborio rice
or finely chopped pumpkin or mushrooms.)
olive oil
Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated. Ladle at a time, add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often.
SERVES 4
When you have used three quarters of the stock, add soft vegetables like asparagus, frozen peas and/or cooked chicken, prawns etc. Stir through and continue adding the stock until rice is al dente.
1 tin canned chopped tomatoes (we use Wattie’s savoury)
white wine (optional) ½ onion, finely diced 1 garlic clove, crushed 4 cups good quality vegetable or chicken stock Parmesan cheese In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3–4 minutes. Add the garlic and cook for another 2 minutes before adding the rice. (You can also add chorizo now
½ onion, finely diced 6 beef sausages, approx. (we prefer organic farm style) 1 tsp Worcester sauce 1 tbsp soy sauce
Remove from the heat and stir through Parmesan cheese.
salt & pepper to taste
Check for seasoning before serving.
I’m making mention of how my partner cooks sausages, because to me I think this is how the dish should be prepared, but feel free to cook your sausages your own way!
¼ tsp dried oregano (or any other favourite dried herb)
Boil sausages in a fry pan half-filled with water until they are cooked through, drain off water and then continue to fry until crispy and golden. Add onions and cook for 2 minutes. Add the can of tomatoes, and the sauces and seasonings. Simmer for 15–20 minutes and then it’s ready to serve with creamy mashed potatoes or cauliflower. Too easy!
NOURISH | recipes
sandwich cake
scandinavian RECIPE Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
The spring issue marks our birthday and this year we celebrate six years of bringing you a slice of fresh local flavour. I’m a big advocate of cake for every celebration and over the years we have featured some decadently gorgeous creations. We recently discovered that a stunning cake may not necessarily have to be sweet! Introducing the Smörgåstårta, or sandwich cake. Think of a club sandwich on steroids then decorated to look as stunning as a gateau. Being of Scandinavian origin, traditional fillings include smoked fish pate or smoked salmon with layers of egg and mayo, or dill cream cheese, capers, cucumber and so on. For mine I kept to a classic club sandwich theme and looked for layers that would add colour as well as moisture and flavour. This included ham, egg and mayo, basil pesto mixed with sour cream, finely chopped iceberg lettuce, red capsicum pesto and cucumber. The key to getting a perfect shape is to bake your bread in a cake tin. Once cooled, slice into even layers, fill and then finally ice completely with a 50/50 mix of cream cheese and sour cream (a 250g tub of each was sufficient to cover the entire cake). Now go to town decorating! 2 tsp yeast 2 cups lukewarm water 2 tsp salt 1 tsp honey 1 tbsp oil 1 cup wholemeal flour 3½ cups high grade flour Dissolve the yeast, water, salt and honey and allow to stand in a warm place for 5 minutes until the yeast begins to foam. Add the remaining ingredients and mix until it forms a ball. Knead for ten minutes. Place in a clean bowl, cover and allow it to rise to double its size in a warm spot. Knock the dough back and place in a greased 24cm cake tin. Cover with a tea towel and place in a warm spot to rise again. When the dough has risen, just above the top of the tin, bake in a pre-heated oven at 180°C for 25 minutes or until golden brown. *Tip: you can cheat and do the mixing, kneading and first rise in a bread maker set to the dough cycle
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NOURISH | feature
FIRST IMPRESSIONS
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Leah Hoskin
Angela Finnigan says most buyers are already making up their minds about a property as they drive in. So first impressions really do count! In today’s technology and information based world chances are those potential buyers have already checked out the property online and why Angela says professional photos are key. Real estate photography is a real art form, so Angela believes in calling in the professionals and includes this as part of her package when marketing your property. Angela, who specialises in lifestyle properties, has been one of Bayleys’ top selling agents for the past nine years. So she knows a thing or two about the real estate business and maximising your investment and has kindly shared a few of her tips with us. Firstly finish all those unfinished jobs. “You are selling a lifestyle,” Angela says, and the last thing you want that pitch to say is it’s going to require lots of work and extra money! The cookies baking in the oven or fresh flowers on the table are not going to make a difference if the house needs painting or the garden is overgrown. Smells are important though! Our sense of smell is directly linked to our limbic system which is responsible for our emotions and memory. Research shows that bad or offensive smells have more of an impact than pleasant ones. So if there is a dog or smoker among your household, Angela recommends getting all the carpets, drapes and upholstery cleaned. Opening windows on sunny days will help. So too will scented candles but do this before or between showings for a subtle effect. Angela says “houses that are slightly out of the box” always get a premium price. So if your house is a little beige consider adding some designer touches. “Staging can make a massive difference” according to Angela who can recommend some talented people in this field. Finally de-clutter but don’t go overboard. “After all you have to live in it,” says Angela, who also believes in keeping the personality and the feeling that the house is a home. For more advice or if you would like Angela to sell your house give her a call on 021623550 or 07 8343821 angela.finnigan@bayleys.co.nz
A DESIGNER touch
Mother and daughter duo Margaret Verkroost and Vanessa Johnson from Red Red Red Interiors in Te Awamutu know just how to add that designer touch to your home, be it a new build, remodel or simply a refresh.
“Trends will come and go,” says Vanessa. “When we work with clients we are always thinking of longevity. Will this still work for them in five or ten years? Trends definitely shape the style and colours of fabrics we see, but how we use them doesn’t tend to change too much.” “True style doesn’t date quickly,” says Margaret. “We would never advise investing heavily in a trend but rather buy the cushion on trend and keep the big things — carpet, curtains, kitchens — timeless.”
For those who prefer neutral colour schemes, Margaret warns there are right and wrong ways of doing this. “It is common for clients to want something simple that won’t date,” says Margaret, “but it’s always fun when we get a client who isn’t afraid to take a risk, and it always pays off.” One of Red Red Red’s latest projects was Leigh and Toby Braun’s house in Hamilton, and Vanessa says, “It is the perfect example of injecting some colour, personality and great design.” Margaret says furniture is a great way to add a pop of colour and working with your existing furniture is a great option. “Reupholstering a good quality sofa will give you fantastic results. Don’t be afraid to use colour in your furniture, especially on feature pieces.”
Lighting is another effective way to add some personality and style. Vanessa advises avoiding down lights everywhere! “Have fun and get your designer to source some unusual lighting. In Leigh and Toby’s house the lights we sourced (of which there were only nine available in New Zealand and Australia) tie in with the black joinery and raw natural elements of the concrete floor.” Quality is also a key component, and Margaret says she can‘t emphasise enough how things like good quality properly installed drapes make a difference. The correct height and track are all crucial elements to be considered. Margaret believes “it’s important to get great advice not only for colours and fabric but also technical help with what will work best in each area”. Finally, Vanessa says, “We always tell clients to invest in something beautiful for the master bedroom. Everyone has a budget and when allocating how it’s spent think practically in living spaces with small splurges, and save some of the budget for the master bedroom.” Beautiful fabrics for window treatments and bedding will create a truly luxurious retreat. Red Red Red Interiors 41 Market Street Te Awamutu www.redredred.co.nz
NOURISH | feature
From the moment you drive up the bush lined driveway that leads to Falls Retreat you feel as if you are being transported to a magical spot. In fact you are! The first time I visited three or four years ago it was in the depths of winter yet it was one of the most relaxing and enjoyable weekends away we have had.
eat
STAY
CELEBRATE
I had heard a lot about the food, and every attempt to go and discover it for myself had been thwarted, so we decided to make a weekend of it and stay in their charming Rose Cottage. This turned out to be an inspired plan as it meant we had plenty of time to relax and explore this enchanted spot, including the nearby falls and walks. With no long late night drive home, it also allowed us the opportunity to truly appreciate the fabulously crafted wine list. This spring owners Brad King and Emma Walters proudly celebrate five years since they opened their bistro at The Falls Retreat. In search of an alternative lifestyle, they moved back from Melbourne in 2008 and fell in love with the property previously known as Goose Farm. Emma says, “We had the vision to create the Bistro and slowly began to turn our dream into reality.” The vision was to create a place that offers a great all round experience: charming accommodation, a beautiful setting, warm hospitality and rustic, delicious food, and they have certainly achieved this and more in the past five years. They have added a large rustic barn next to the original building making it a great all year round space for weddings and celebrations, whilst the wood fired oven in their open kitchen remains at the heart of it all. In 2015 Brad gained some fabulous
national recognition being named a NZ Beef & Lamb Ambassador and, more recently, his protege Aaron Kingsford won Service IQ Apprentice Chef of the Year 2016. The kitchen garden, where Brad and his chefs take inspiration, is continually expanding, and their menu changes regularly to utilise the seasonal produce that they grow. They have also recently added extra accommodation — a cute cabin designed by Emma using “small space” principles. With amazing views of Owharoa Falls, this offers more opportunity for people to stay and truly enjoy a little slice of their dream lifestyle. Being the home of Emma, Brad and their two children (Jacob and Molly) means this family eat, sleep and breathe Falls Retreat, which exudes everything they stand for, from supporting local and a sustainable lifestyle that embraces the seasons to the love of great food, family and company. So whether it is for a lunch, special occasion or a relaxing weekend away, you will be charmed by The Falls Retreat. The Falls Retreat 25 Waitawheta Road, Waihi www.fallsretreat.co.nz
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Tracie Heasman
page 67 www.nourishmagazine.co.nz
road testing a vintage 6-9 OCTOBER
Click in your seat belts, the 2016 vintage is going to make things interesting indeed.
FOODIES EAT WITH THEIR EYES FIRST.
2016 is a highly promised vintage. Expect many top wines to flow from it. There are predictions of a massive oversupply that may cause a very large ‘Savalanche’. Only time will tell, but it sure is going to be very interesting to watch how things will unfold.
SERVE IT UP TO THEM IN NOURISH MAGAZINE.
We have been lucky! Four vintages in a row can be called very good, to classic. 2013 was exceptional; 2014 and 2015 were both extremely good, even excellent. 2016 will follow this trend. There will, of course, be a difference from region to region and from variety to variety. The overall impression is a very positive one. However, there could be a big dark cloud on the horizon: a massive oversupply of our principle grape varieties, namely Sauvignon Blanc and Pinot Noir. As the regions that grow these varieties increase, their area under grape production, the risk of oversupply and over commercialisation increases.
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We pride ourselves on being a quality wine producing country with a clean, green image. What happens when we overproduce or when markets can no longer take or want our wines? The first thing is the price we obtain for our wines decreases.
LEARN TIPS AND TRICKS ... from local and regional chefs in the Smeg Cooking Theatre. Sample and buy exquisite food and drinks at the Gourmet Food Pavilion. Finish a fun day out with a meal and a glass of what you fancy, while enjoying fabulous entertainment at one of the many popular show cafes and bars. BOOK YOUR TICKETS ONLINE NOW FROM
waikatohomeshow.co.nz ADULTS $18 | CHILDREN under 16 free with an adult SUPERCITIZENS $9 (Thursday 6 October only) PARKING Gate 4 off Brooklyn Road THURSDAY 6 October 10am - 6pm FRIDAY 7 October 10am - 10pm SATURDAY 8 October 10am - 6pm SUNDAY 9 October 10am - 6pm C L AU D E L A N D S E V E N T S C E N T R E • H A M I LTO N
CONTACT VICKI 021 651 537 | 07 847 5321 | vicki@nourishmagazine.co.nz
When the price decreases it leads to over-commercialisation. Currently our wines are good enough to be regarded as a premium quality product. Suddenly the wine will be struggling to obtain the prices that we need for it to be regarded as a premium product. There will be downward price pressure. This is fantastic for the customer; however, it is not good for our wine industry long term, as people perceive the markdown price as the new normal price; its new everyday retail price. For example, think of the last time you bought Lindauer Brut or Wither Hills Sauvignon Blanc at anything other than their special supermarket price. Their full suggested retail prices are around the $20.00 mark. In this situation our wines could end up as bulk options for discount retailing: clean skin, generic labels or wine bladders (cask inners). Domestically we have seen the average accepted price of Sauvignon Blanc drop. Where a good medium price for the variety two years ago was in the $16 to $22 price bracket, it has now dropped to $15 to $20 and is looking to drop further. We have noticed buyer behaviour change significantly as to what they are willing to pay for a good Sauvignon Blanc. With the expected increase in volume of Sauvignon Blanc in 2016 from our largest wine region, there is an expectation of a ‘Savalanche’: the oversupply of the Sauvignon Blanc grape from the producers. The quality reports, however, seem very promising and we should be spared the horrors of the 1998 and 2008 vintages where the production volume was high and for most, the product inferior. There is also another wild card if the vintage is as large as we expect: Brexit. The UK takes a large chunk of our wine exports. The pound is in a state of flux as the pros and cons of the UK move are assessed by the markets. If exporters are not receiving the same returns for their wine, things could get very interesting indeed, as more and more wine is likely to be available for the domestic market or available to the other markets we currently service or are looking to expand into.
Henry Jacobs | primovino.co.nz
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NOURISH | directory
EVENTS
DIRECTORY WHAKATANE LOCAL WILD FOOD FESTIVAL
BLUE SEPTEMBER AT ROUGE Rouge Cafe in Cambridge are supporting the Prostate Cancer Foundation of NZ. During September every weekday before 9am, $30 gets you breakfast and a coffee, plus a $15 donation to the Prostate Cancer Foundation. Get a group together and book now.
This Local Wild Food Festival is so easy to be a part of, as a competitor, spectator or volunteer. Enjoy seeing and tasting dishes created by locals in a casual, fun environment. 10 December Whakatāne Heads www.localwildfoodchallenge.com
www.blueseptember.org.nz Rouge Cafe, Empire Street, Cambridge
EVENT HIRE
FALLS RETREAT Falls Retreat 5th Birthday Celebration. Join the team at Falls Retreat for a celebration of their achievements over the last five years with a meal highlighting their paddock to plate ethos.
WAIKATO HOME AND GARDEN SHOW Find everything you need to renovate, build, decorate and landscape your home at New Zealand’s largest home and garden show.
Wednesday 28 September from 6.30pm $75pp includes welcome drink on arrival and 3 course meal in our rustic Bistro barn. www.fallsretreat.co.nz
October 6 – 9 Claudelands Event Centre, Hamilton www.waikatohomeshow.co.nz
TULIP FESTIVAL Celebrate spring in style with 100,000 tulips and over 40 wonderful events. 1 – 9 October Rotorua www.tulipfestrotorua.co.nz
DINING ELEGANCE
DIRECTORY
WEDDINGS
Love cheese? Love craft beer too? FermentFest is a one-day event showcasing our excellent Waikato cheese makers and artisan brewers. Free Entry Saturday October 1, 11 am – 5 pm SkyCity Hamilton Atrium www.waikatofoodinc.com/fermentfest
wine@primovino.co.nz
Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.
Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139
wine@primovino.co.nz Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals. Corner Victoria & Liverpool Streets, Hamilton email: wine@primovino.co.nz | ph 07 8393139
R O YA L L A B O R AT O R I E . C O . N Z
VINTAGE
Collectables & Revamped Homewares
Looking for clean and simple as per her comments below. I'm thinking a simple headline pertaining to spring yarns, one image, and her details (14 Empire Street, NOWCambridge) STOCKING Website: www.edieandco.co.nz Newton’s Chalk Paints I can't think of a headline but let meVINTAGE know ifFOR youHIRE need me to CUSTOMISED CHOCOLATES come up with something! Check out her website. They sell kits FOR WEDDINGS AND EVENTS Lane | Wainui Road, Raglan www.theconfectionerycollection.co.nz and looks like they do a 'knittersVolcom club' too, every 2 weeks. Aweluv_vintage_nz@hotmail.com 021 160 4628 some :-) vintage
FERMENT FEST
Get on the Grapevine
theconfectionerycollection@gmail.com ConfectioneryCollection
Beautiful yarns from around the world
14 Empire Street, Cambridge www.edieandco.co.nz
Local food from local producers Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience!
Gifts made from the heart, sent with love and received with a smile
waikatofarmersmarkets.c o.nz
nourishmagazine.co.nz
For quality sustainable natural healthcare for the whole family.
Enter NOURISH in the promo code area we will take $5 off your order. We deliver New Zealand wide.
page 70 www.nourishmagazine.co.nz
www.edibleblooms.co.nz
Combining creativity with expertise.
Stocking quality brands Artemis, Inseason Herbals, Weleda, Ana Skin, Ruakids, Kiwiherb, Nordic Naturals, Purecoco, Tui and more.
SEE OUR FRAMING TIPS ON THE ARTS PAGE
info@naturallyyourstore.co.nz www.naturallyyourstore.co.nz
07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz
Caring for you and the environment.
WWW.VOLARE.CO.NZ
AND MUCH MUCH MORE