WE GET A LITTLE
CHICKEN
DISCOVER RESTORE BONE BROTHS
IN THE RAW
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ISSUE NO. 33 SPRING 2018
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NOURISH | issue 33
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Welcome to Nourish Magazine Finally, it’s spring! It has definitely been a long winter. I managed to sneak away for a few days of sunshine (and French food) with a hop over to Noumea. And what a treat—a tropical Island, just three hours away combining Pacific and French cultures. Exploring different cultures and, of course, their food is a theme running through this issue. We review World Table, a fabulous new cook book celebrating those who add to the wonderful melting pot that is New Zealand. On page 26 Amber Bremner takes us on a magical journey to some lesser known parts of Bali. We also join Wayne Good on his tour of France (page 34). On page 40 Emma Galloway conjures up fond memories of a holiday in Sri Lanka with some delicious curries. We celebrate spring with a range of chicken dishes, from Red Kitchen’s fried chicken (page 14) to Hayes Commons special Saltimbocca (page 72) and Banh Mi Caphe’s ginger chicken (page 20). With warmer weather on the horizon we let you in on some lettuce recipes with a run-down on varieties, a range of salads and how to dress them up. Spring marks our birthday and this year we are eight years old! I know we have some super fans out there. I have been told about the people who send each issue of Nourish off to far flung parts of
www.yolanda-i the world so friends and family can also enjoy their own copy. I love hearing of or seeing the recipes you have made. So we want to find Nourish's biggest fan. Do you have every copy of Nourish carefully saved? How many recipes have you made? Do you follow us on Facebook, Instagram? Have you subscribed and signed up to our newsletter? If this sounds like you get in touch and show us how big a fan you are, you could be named Nourish's biggest fan and win a lifetime subscription + a swag of Nourish goodies. Enjoy!
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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. DESIGNER Ashleigh Matthews Vic’s Picks PROOF READER Nikki Crutchley (Crucial Corrections) News CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Priscott, Denise Irvine, Kate Underwood, Emma Galloway, Gardening Katrina Pace, Amber Bremner, Liz French, Anna Sinclair, Vicki Herb Column Jones COVER IMAGE Sheryl Nicholson Fitness PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Wine Column Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson Events THANKS TO Laminex NZ, Bidfresh Hamilton Directory Combining creativity with expertise.(Online) Combining creativity with expertise. ISSN 2324-4356 (Print) | ISSN 2324-4364 ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 0210651537 07 856or 4236 | 120 Silverdale Road | Hamilton 07 856 4236 | 120 Silverdale Road | Hamilton
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8 Cosana 10 Restore Bone Broth 18 World Table 26 Abundant New team, new New dream. team, newBalidream. 34 French Affair A creative, inspired a laAcarte creative, dining inspired a la carte dining 51 Fast Fashion experience and exceptional experience service. and exceptional service. 52 In the Raw Extensive beverage list of wines, beers, Extensive cocktails beverage and mocktails. list of wines, beers, cocktails and mocktails. 58 Lettuce Talk THE WINTER BLUES
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12 Risotto 101 14 60 Church Rd, Te Rapa, Hamilton p. 07 850 9339 60 Church e. eat@embereatery.co.nz Rd, Te Rapa, Hamilton www.embereatery.co.nz p. 07 850 9339 e. eat@embereatery.co.nz www.embereatery.co.nz 20 Ginger Chicken with Vietnamese Salad SUBSCRIBE TO 27 Balinese Recipes 40 Sri Lankan Curries AZINE.CO.NZ PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ 54 In the Raw and get your dose of fresh local 68 Lettuce Eat flavour delivered to your door each season. FOLLOW US65 Get Dressed 45 for a year + receive a 72 &Saltimbocca Chicken ON FACEBOOK EATERY & BAR MON Now open for Breakfast, Lunch & Dinner MON Now - FRI open 7am fortoBreakfast, Late | WEEKENDS Lunch & Dinner 9am to Spring Late - FRI Chicken 7am to Late | WEEKENDS 9am to Late
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Vic’s Picks NO ONE CAN HEAR YOU I am so looking forward to reading Nikki Crutchley’s second book, No One Can Hear You. Nikki is the one who ensures, in each edition, all our i’s are dotted and t’s crossed, and last year published her first book (which I loved), Nothing Bad Happens Here, which was a finalist in the Ngaio Marsh Award for best first novel. No One Can Hear You is another thriller. Troubled teen Faith Marsden was one of several girls abducted from Crawton, a country town known for its picturesque lake and fertile farmland. Unlike the others, she escaped, though sixteen years on she still bears the emotional and physical scars. Zoe Haywood returns to Crawton to bury her estranged mother Lillian, who has taken her own life. As she and Faith rekindle their high-school friendship, they discover notes left by Lillian that point to two more young women who recently disappeared from Crawton. But Lillian’s confused ramblings leave them with more questions than answers. As Faith and Zoe delve deeper into the mystery, they become intent on saving the missing women, but in doing so are drawn into Auckland’s hidden world of drugs, abduction and murder. And then Faith decides to confront the mastermind — on her own. Available from Paper Plus stores and Amazon from 24 September. www.nikkicrutchley.com
DOUGH BROS KIDS PIZZA NIGHTS Dough Bros are offering Kids DIY Pizzas, 5pm to 7pm Tuesday to Sunday. Aimed at 3-10-year-olds, this is a great way to get the kids hands on as they have fun shaping pizza dough and choosing their own toppings, and best of all you don’t have to clean up! Bookings essential. www.doughbros.co.nz
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ARTISAN BEER AND CHEESE FESTIVAL FREE ENTRY SATURDAY 29 SEPTEMBER 11AM - 5PM SKYCITY HAMILTON FOR MORE INFORMATION CHECK OUT www.skycityhamilton.co.nz/Fermentfest R18 for the service of alcohol. Drink responsibly.
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Waikato News Falls Retreat have added a new outdoor dining pergola, meaning that you can now enjoy al-fresco dining while watching the chefs work their magic at the wood fired oven. This will be available for private hire throughout the Christmas function period, so book in now as this will no doubt be the most popular spot to dine! www.fallsretreat.co.nz
1. The Greenlea Butcher Shop has introduced delicious First Light Venison to their line-up of premium export quality beef and lamb available from their online shop and conveniently delivered to your door. Venison is very low in fat and high in protein and iron, making it a nutritious addition to your diet. www.greenleabutcher.co.nz
2. Look out for Caulilini, the newest ‘it’ vegetable chefs are loving. With long edible stems and blonde, open florets, its ‘perfectly imperfect’ shape adds both flavour and texture to a dish. Chefs can get theirs from Bidfresh Hamilton, while the rest of us can enjoy its sweet succulent flavour when dining out or wait until it hits our supermarket shelves.
1 2
Fill a Bowl is a new concept opening this spring on Te Rapa Straight. Matt and Lisa, the team behind Café Inc in Rototuna, are excited with the idea of bringing something totally new to Hamilton. Matt says finally people will have an option that is nutritious, fast and completely adaptable to their tastes and dietary requirements. Stay tuned for more information as it comes to hand by following their progress on Facebook.
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The Hamilton App Launched in August, The Hamilton App provides you with plenty of local, up to the minute news and information, great places to eat and things to do in Hamilton. From your nearest playground to great walk, even your nearest ATM. The developers say they are on a mission to build a stronger community and plan to keep adding to the apps features.
The stars aligned throughout Waikato this Matariki! Back for its fourth year, Waikato’s unique Matariki Dish Challenge dares local chefs to sharpen their skills and knowledge as they compete for the coveted prize of being the Matariki Dish Challenge champion. This year’s challenge saw over 20 eateries enter with dishes that tantalised the taste buds or simply broadened diners’ knowledge of Matariki and local produce. Running from 9 June to 14 July, eateries around the Waikato put their best foot (or waewae) forward, creating a dish that pays homage to Matariki and celebrates local ingredients. Entrants were mystery judged and those who made the cut were revisited by the chief judges to determine the overall winners in both the Café and Restaurant categories. With several bright stars and many more rising stars in the Waikato hospitality scene, the challenge is an annual event helping to put the Waikato on New Zealand’s culinary map.
The Winners
RESTAURANT CATEGORY: Pony in Cambridge with their dish Mai i te whenua (from the land and earth). Horopito crusted kumara gnocchi, harore bush mushroom puree, wood smoked oyster mushrooms, leek ash, foraged sun chokes and whipped goats curd. The judges described chef Matt Cooper’s dish as “an absolutely gorgeous looking dish”. Runners-up: Palate and Dough Bros CAFÉ CATEGORY: Hayes Common in Hamilton East with their dish Hakari o te Moana (Feast of the Sea)A dish showcasing the bounty of fresh NZ kaimoana readily available and gathered using sustainable practices. Horopito infused bouillabaisse of fresh New Zealand shellfish, kawakawa crusted hapuka, peru peru potatoes, karengo, foraged local greens and hand-made fry bread. The judges said the service was faultless along with evident passion for the dish from the creation, cooking to service. Runners-up: The District and Saigon Noon
Hayes Common
Pony
Winner of the Customer Service award went to Smith & McKenzie
MODERN ITALIAN DINING Experience our international selection of wines along with a menu prepared by award-winning chef Ian Harrison using locally sourced produce. 43 Victoria Street, Cambridge | 07 827 5595 eat@alpino.co.nz | alpinocambridge
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Cosana
WORDS VICKI JONES | IMAGES ASHLEE DECAIRES
NOURISH | feature
Diana Bowmar’s face beams as she shows me the custom-built braai taking pride of place in Cosana’s kitchen. Built with incredible craftsmanship by her husband, the pair designed the grill oven inspired by her childhood in Zambia. This braai is based on an Argentinian parilla grill but used with southern African barbecue cooking techniques, reflecting Cosana’s passion for combining cultural influences. The restaurant and cafe in Te Awamutu’s Mahoe Street opened in December, eight years after Diana moved to New Zealand with her kiwi husband. Diana, a trained radiation therapist, has long had a passion for food and has travelled extensively. “I’ve been preparing family meals since I was seven years old,” Diana remembers. “My father worked long hours and cooking together helped him spend time with us kids.” Zambia was a young country while Diana was growing her love of food, a post-war haven for global emigrants. Her father was of Malaysian and Chinese descent, while her mother’s side Zambian Lozi and Polish Jew, had originally come from Poland and Israel. “This was typical in Zambia. Our best friends were Indian. Other friends were Greek, Russian, Cuban and Italian too. We were familiar with all manner of ingredients from a young age.” The menu at Cosana is inspired by these memories. Although based on kiwi favourites, dishes often surprise with an unexpected international variation. Traditional fritters include a Mediterranean touch with dukkah and hummus, while the chicken salad takes us to south east Asia with a spicy coconut dressing. Vietnamese papaya flavours add a twist to Cosana’s pork belly, while the squid dish includes tamarind and Diana’s own ‘magic dust’ spice mix. The spice mix is part of Diana’s other business, Station Grill, producing rubs and spice blends. Cosana’s kitchen creates its own
sauces and dressings, with an insistence that as much as possible is homemade. “It’s all part of giving customers a unique experience, rather than buying sauces they’ll also find at other restaurants. All our cakes and pastries are made by our team here too.” Diana’s father, a rancher, built and owned the biggest abattoir in southern Zambia, which also produced small goods. She describes him as the ultimate ‘braai master’. “He knew everything about meat and taught us how to treat it with respect.” That passion shows in her menu, including Dad’s special ribs recipe. But recipes weren’t usually written down in Zambian culture. “Just like in Malaysia, your grandma shows you a meal and you follow what she does but adapt it to your taste. It is ever evolving through generations,” smiles Diana. The kitchen at Cosana follows a similar philosophy. For many dishes, Diana works up ideas but allows her chefs (who come from India, Asia, Brazil and New Zealand) to add their own flair. “Very deliberately, you might not get the same plate exactly the same each time,” says Diana. Now that the restaurant is gathering a solid following, Diana is looking to the future, including a seven-course degustation menu. “I’m keen to introduce a wider range of food cultures and Zambianinspired flair. It would be good to have a day a month of African food, and similar days for other national cuisines.” For a country whose population travels so enthusiastically, Bowmar is surprised that different foods are only starting to get popular in New Zealand. “It is exciting that we are starting to see international influences more, but there is still a way to go,” she says. Cosana’s global flavour and commitment to cultural variety means it is well placed to be a proud Waikato restaurant leading the way. Cosana | 221 Mahoe St, Te Awamutu 3800 07- 870 1772 | www.cosana.co.nz
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RESTORE
Something’s Simmering WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON
While the rest of Tauranga sleeps, a 30 litre batch of traditional, organic bone broth, laden with kilos of chicken frames and feet, simmers away in a family garage. Though it’s not your average garage. Along with a boat and the usual toys, it contains a fully functioning, commercial-food-grade kitchen and is home to the artisan bone broth business Restore Wholefoods. The business (and garage) belongs to Bec and Andrew Harrison, who live on a BioGro certified organic lifestyle property in Te Puna, along with their two kids, a small kiwifruit orchard and a flourishing vege garden. Dubbed the ‘Bone Lady’, Bec grew up on an East Coast farm so is no stranger to animal parts. After a corporate career in environmental planning she now finds herself elbow deep in broth. Bec has a history of poor gut health, diagnosed with Irritable Bowel Syndrome (IBS) in her early 20s. And her son suffered severe eczema, colic and reflux as a baby. It was while looking for nonmedicinal treatments she discovered the nutritional power of bone broth and started making it at home. One summer after a few courageous glasses of wine, Bec and Andrew brainstormed ideas to move on from corporate life and
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create a family business from home that would put some goodness into the world. Bone broth! They decided it was a great idea and set about making it happen. With next to no food industry experience, the first few years were a steep learning curve. New legislation forced them to produce a Custom Food Control Plan and hours were spent studying, researching, sourcing organic ingredients, and navigating bone disposal all while fitting in house renovations and busy young children. In the early days Andrew got sick of waking up to the distinct smell of broth for breakfast and joked about getting it out into the garage, but fast forward to today and the bones, chicken feet and perpetual ‘roast’ smell have all been worth it. In 2018 their small batch broth is now the only BioGro Certified Organic broth on the market, and currently stocked by 30 retailers throughout NZ. A strong link between gut and overall health has shone the light on bone broth in recent years, as more people are diagnosed with gut-related health issues such as coeliac disease, embarking on the GAPS (Gut and Psychology Syndrome) diet or looking to improve digestive health. Crowned ‘nature’s original tonic’, broth’s ability to support both external and internal organs including skin, hair and nails through to joint, gut, blood, kidney and overall immunity, is supported by a growing realm of scientific evidence. Bones and connective tissues are a naturally and extraordinarily
NOURISH | feature rich source of the proteins collagen and gelatin. Along with bioavailable minerals such as trace calcium and phosphorus and amino acids that work to reduce inflammation and repair gut lining. Collectively they provide huge digestive healing potential. Other benefits include improved brain function, reduced infection, bone growth and repair, better sleep, liver detoxification and reduced back and hip pain, which Bec experienced first-hand. The concept of bone broth isn’t a new phenomenon; known as the ‘perpetual soup’, it’s rich history can be linked to culinary traditions worldwide. Fundamentally it is a slow-cooked soup made by gently boiling animal bones and connective tissue for several hours on a very low heat to produce a savoury, nutrient-dense liquid. But there is good reason for its resurgence; along with powerful healing properties, its consumption supports a host of crucial food issues including nose to tail eating, wholefoods, gut health and food waste. Not all bone broth is created equally. The key difference between bone broth and mass-produced stock is the bone content and the simmer time. Restore has a minimum 24-hour slow simmer process with a high bone to water ratio. The broth is meticulously temperature-controlled and skimmed throughout the process. The long slow simmer encourages the extraction of collagen, amino acids and minerals from the bone, and ensures no nutrients are denatured. The Restore recipe is simple: 100% certified organic bones, filtered water, organic apple cider vinegar and seasoned with Himalayan sea salt and organic peppercorns. It is completely free of preservatives, chemicals, additives or antibiotics and the bones are all roasted first which results in a rich and robust flavour. The ‘Cheeky Chicken’ contains a mixture of frames and feet sourced from Bostocks Chicken in the Hawke’s Bay while the ‘Gutsy Beef’ comprises neck and marrow bones from a collective of organic South Island beef farmers. A significant ratio of feet and marrow bones are included in every batch due to their high levels
of collagen and gelatin. Their broth is rustic and real, with floaty bits and a natural layer of fat that provides a great ‘lip gloss effect’. It is skimmed, poured into freezer grade packaging, sealed and frozen in both 500ml and 1 litre pouches. So how does one use it? Bec reckons you are either a ‘sipper’ or a ‘souper’. She drinks it straight up, heated in a saucepan with fresh ginger and turmeric. It’s savoury nature works well with miso or aromatics like ginger, turmeric and Chinese five spice, and the beef goes great with garlic and chilli. Broth is perfect for scrambled eggs in place of milk or any recipe that calls for stock or water. Instead of using bottled tomato sauce in spaghetti Bolognese, opt for a mix of Gutsy Beef broth and tomato paste. As a busy mum, her go-to cheat’s pumpkin soup recipe is literally two ingredients: a litre of broth and a whole roasted pumpkin, straight in the slow cooker and it’s ready in mere hours. Sharing the broth love and its ability to genuinely help people have always been Bec’s driving motivation. She regularly donates broth for soup days at the local school, is constantly sharing recipe inspiration and takes every chance she can to sneak broth into her kids’ smoothies and swears by it as a hangover cure. Free flow cubes, a vegan broth and working towards becoming fully sustainable—from solar hot water to biodegradable packaging— are all on the cards. But what is hard to ignore is the Harrisons’ commitment to producing the best quality organic bone broth. Not many husbands would give up half their prized boat shed and turn it into a full-time broth kitchen, and if Bec has her way it might not be long before he loses the other half … but we’ll leave that one to simmer. To find a stockist near you go to www.restore.co.nz Kate Underwood | Relish the Memory @relishthememory
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RISOTTO RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
Risottos are so versatile and a lot easier and quicker than most people think. Serve as a complete meal or as a side dish. You can even make risotto cakes out of leftover risotto by shaping into patties and then frying. In spring make the best of fresh asparagus by adding fresh stems along with your last ladle of stock. Other spring vegetables like fresh peas, zucchini, baby spinach or rocket all make a great addition to a risotto. In autumn I love mushrooms or pumpkin and in summer I like to keep it quite plain, like the Italian, with either a little saffron or fresh herbs and serve alongside some beautiful BBQed meat or veg‌
NOURISH | recipes 1 cup risotto rice* olive oil white wine (optional) 1 finely diced onion 1-2 garlic cloves, crushed 4 cups good quality stock (my go to is Restore Cheeky Chicken Broth as it is full of flavour and nutrition) Parmesan cheese Step 1 - Heat stock in a small pot. Step 2 - 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.
STEP 2
STEP 3
STEP 4
STEP 5
Step 3 - Add the rice and stir for 2 minutes till rice is well coated. Add a dash of white wine, if using, and stir until all the wine has evaporated.
Note: If making a pumpkin or mushroom version now is the time to add these. Step 4 - Ladle at a time, add the hot stock to the rice, allowing the rice to soak up the liquid before adding another, stirring often. Step 5 - When the stock is nearly all used check to see if the rice is al dente. Remember it will continue to cook a little once removed from the heat. If happy, remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.
*Risotto rice Risotto rice like arborio, carnaroli and vialone nano absorb liquids and flavour and release starch far better than a regular short grain rice, giving risotto its characteristic texture and creaminess. Normally a short plump grain, arborio rice is the most common risotto rice in New Zealand. As a simple dish, risotto deserves the finest ingredients you can afford, and as rice is the hero it’s worth looking for other varieties than arborio. Red Kitchen, Te Awamutu, have a few to choose from including carnaroli, which is considered the ‘king’ or ‘caviar’ of risotto rice, loved by chefs for its great flavour and ability to hold its shape while producing the creamiest risotto.
A FRESH SPRING LOOK FOR YOUR DINING TABLE. New studio blue dinnerware range by Denby made in England
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Spring chicken RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES
NOURISH | recipes
JFC
Jen, our Queen Bee at KitchenHQ, makes this super yummy fried chicken, now known to us as ‘Jen’s Fried Chicken’. We make our own Mexican seasoning, and with the abundance of limes at the moment it’s the time to enjoy JFC.
3 free range chicken thighs ¾ cup buttermilk 3 cloves garlic, crushed juice of 2 limes 2 heaped tbsp Mexican seasoning (recipe below, or a good store bought one like Culley’s) ½ cup flour ½ cup rice flour pinch of salt oil for deep frying
MEXICAN SEASONING We use good quality spices like those from the Spice Trader. Make plenty as this is a sweet little handmade gift to share.
3 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder ½ tsp chilli flakes (leave them out if you like it mild) 1 tbsp dried oregano 1 tsp salt 1 tsp fresh ground black pepper
Cut the chicken into thin strips.
Mix everything together in a dry bowl. Store in an airtight container until ready to use.
Mix the buttermilk, garlic and lime together together in a glass bowl and add the chicken. Mix well to coat then let sit for a good few hours, or overnight if possible.
SMOKY MAYO
To cook the chicken: heat oil in a deep fryer to 180°C (naughty I know, but it wouldn't be fried chicken without it!) Mix 2 heaped tbsp of Mexican seasoning with flour and rice flour. Dredge the chicken strips, a few at a time in the flour mix and set aside on a plate. When you have finished coating all strips, it’s time to cook! Lower the basket of the fryer into the oil. Carefully place chicken strips into the hot oil, one at a time. Take care not to put them too close together or on top of each other or they can clump together. Cook for about 4 minutes until dark golden and crispy looking. Let them drain in the basket before transferring to a tray lined with paper towels, checking they're cooked through.
1 cup mayonnaise 2 tsp smoked paprika juice of 2 limes 3 tbsp pronto rosso (tomato paste) 1 tbsp chipotle sauce (optional, add it if you like more heat) Mix everything well. Taste and add a dash of salt if needed.
There are so many ways to serve this, simply with Smoky Mayo and a cold Corona, or in soft buns with slaw, wrapped in crunchy lettuce, avo and smoky mayo …
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ChickeN Black Bean Soupinita
e
I love the Mexican flavours in this soup. When I need a pick-me-up vege hit, I cut everything up really chunky, hold back on the stock and spoon a pile of this goodness onto my plate like a little mountain. I add chunks of kumara if I’m making it for my kids (and Dad) as they all need the extra carbs. 50ml olive oil
1 litre vegetable stock
4 chicken thighs, bone in
¾ cup long grain white rice
1 onion, peeled and chopped
1x 400g can black beans
6 cloves garlic, finely sliced
1x 400g can whole kernel corn or 2 cobs fresh corn
1 large red capsicum, chopped into small pieces
1 avocado
2 stalks celery, chopped
corn chips
2 carrots, cut in chunks
coriander
Heat the oil in a large pot until it’s sizzling. Add the rice and fry slowly till it’s golden brown, about 7 minutes. Add the chicken and fry till golden brown. Reduce the heat to medium and add the onion, garlic, capsicum, carrots and celery and cook until the veges begin to soften, about 5-7 minutes. Stir in the spices, then add the tomatoes. Cook this for a few minutes, scraping all the caramelised goodness off the bottom of the pot, and then lastly add the stock. Bring the soup to the boil and simmer for 15 minutes.
2 tsp ground cumin seeds 2 tsp smoked paprika
Add the beans and corn.
1 tsp chilli flakes
Serve in bowls and top with chopped avocado, a squeeze of lime, corn chips and coriander.
500g chopped tomato (can use tinned)
Megan Priscott | www.redkitchen.co.nz Megan is Mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.
THE ANSWER IS FINALLY COMING TO HAMILTON ...
FRESH, FAST, TASTY DISHES THAT YOUR DOCTOR WOULD GIVE THE THUMBS UP - AS WELL AS YOUR TASTE BUDS!
COMING SOON TO TE RAPA STRAIGHT..
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WorldTable WORDS VICKI RAVLICH-HORAN
NOURISH | feature
New Zealand is a very different place to live and visit than it was 50 or even 20 years ago, and this is most evident in our food. We can thank the diverse immigrants to our shores, the people who have chosen to make New Zealand their home and brought with them varied cultures, traditions and food to add to our own continuing changing tapestry for this. Immigration though is not new. Two of my grandparents came to Aotearoa from foreign lands not speaking English and with little more than the desire for a better life. And while we as a country can offer this to many, they in return enrich our lives. Just think of your favourite restaurant or food you love to eat. Imagine if this didn’t include any Asian or Italian influence, no sushi, no baking that has its roots in Scotland or techniques created and perfected by the French, the BBQ craze sweeping our shores would be a mere rumour. Anh Chaimontrees parents escaped Vietnam during the Vietnamese War and today she and husband Pat own Bánh Mì Càphê in Hamilton. Anh says, “We wanted to show people how great Vietnamese food is.” This desire to share their culture through food is shared by many and World Table is packed with personalities you will find sharing their food with you every day in their restaurants, market stalls or food caravans. It was while living near the Waikato Settlement Centre in Claudelands that Nicola Martin, who confesses she really loves food and cooking, thought what better way to celebrate the diverse cultures in our community than through food, and the idea for World Table was born.
photographer, and Olivia Paris, a designer. Nicola and Donna had worked together previously at the Waikato Times and when Nicola proposed the project Donna happened to be on maternity leave with her first child, “so I said sure”, laughs Donna, “I’ve got plenty of time”. Between the three they had many of the ingredients required to create a cook book, but like a good recipe the devil is in the detail, and both Nicola and Donna admit it was a steep learning curve! Yet in just 18 months the trio have produced a book that will sit seamlessly next to Jamie Oliver’s and Annabel Langbein’s. The difference though is World Table comes complete with wonderful stories of courage, stories of love; love for each of those featured cultures and homelands and now New Zealand. Through these stories a sense of pride exudes along with a common theme so many cultures share: generosity through food. Nicola says, “Everyone has a story to tell and we all have a different view on the world and how we live our lives, but there is one thing we all share. Food. It brings families, friends and communities together and helps define cultures.” With over 80 authentic recipes, all meticulously tested by Nicola and the team, “we can” Nicola says, “travel the world from our kitchen tables”.
World Table ($45) is available from Hamilton eateries Banh Mi Caphe, Grey Gardens, Dumpling House and The Kirk Cafe, or from www.worldtable.co.nz. $5 from each book goes to The Settlement Centre Waikato.
A journalist by trade, Nicola roped in friends Donna Walsh, a
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Ginger Chicken with Vietnamese Salad Recipe from Banh Mi Caphe on Victoria Street, Hamilton. This is a combination of two recipes. The ginger chicken is great on its own, served with rice. Serving it combined with the fragrant salad makes a beautiful light meal.
Ginger Chicken Marinade
Fish Dipping Sauce
¼ tsp dark soy sauce
3 tbsp fish sauce
2 tsp oyster sauce
3 tbsp rice vinegar
4 tbsp fish sauce
3 tbsp sugar
2 tbsp soft brown sugar
½ cup of water
500g boneless chicken thighs, sliced
2 garlic cloves, finely chopped
4 tbsp water
1 chilli, finely chopped
2 tbsp vegetable oil
2 tbsp lime
10cm piece of ginger, peeled and julienned 4 cloves garlic, finely chopped
In a large bowl combine soy sauce, oyster sauce, 2 tablespoons of the fish sauce and 1 tablespoon of brown sugar. Mix well and add chicken. Put in the fridge to marinate for 20 minutes.
1 tsp sesame oil Vietnamese Salad
½ a finely sliced cabbage 1 small red onion, finely sliced 1 bunch Vietnamese mint, finely chopped 1 bunch coriander, finely chopped ¼ cup roasted peanuts 1 tbsp fried shallots 1 red chilli, finely diced
In a small bowl, combine 4 tablespoons of water with remaining fish sauce and brown sugar and set aside.
Add water and sugar mix and stir for 2 minutes then reduce heat again. Add garlic and place the lid on for a further 3 minutes. Remove the lid and allow sauce to reduce. Add the sesame oil. For the salad, mix together cabbage, red onion, Vietnamese mint, and coriander and place on serving plates. For the dipping sauce, combine fish sauce, vinegar and sugar in a saucepan with ½ cup of water. Heat until the sugar is dissolved. Do not boil. Allow to cool. Add garlic, chilli and lime juice. Dress salad with the fish dipping sauce and garnish to your liking with peanuts, fried shallots and chilli.
Place wok or fry pan on the stove, heat to a medium heat and add oil. Add ginger and stir fry until fragrant. Turn up the heat slightly and add the chicken to brown on all sides.
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A MOTHER’S SECRET SPICE: Love WORDS VICKI RAVLICH-HORAN | RECIPES LAXMI GANDA & JAYSHRI GANDA
NOURISH | review
A Little Bit of This, A Little Bit of That is described by Jayshri Ganda as a “book for all New Zealanders, for the lover of Indian food or for the New Zealand born Indian who would like to explore more of their culture through cooking”. It started in late 2016 when Jayshri’s mum, Laxmi Ganda, retired from the family’s dairy in Christchurch. Initially Jayshri asked Laxmi to teach her some of her Indian cooking so she could learn these recipes and techniques as well as document them for future generations. Soon the project had taken on a life of its own with Jayshri deciding not to only document the recipes for her family but to turn them into a cook book for all to enjoy. “It has been a journey,” Jayshri says, “one that I give my mum so much gratitude for; for being patient with me when I got mad, especially when I didn’t understand some of her processing or when she forgot to use measuring spoons and cups. I’m incredibly grateful and very lucky to still have my mum here to teach me this wonderful art of Indian cooking.” “The recipes began,” Laxmi explains, “with my mum in India, with my mother-in-law when I came to New Zealand and by experimentation.” Jayshri goes on to say, “Like many first-generation Indian families growing up in New Zealand, our language of love was not in a verbal language, ‘I love you’, not in a physical language of hugs, but in a language that they were shown by their parents, which they passed on to the next generation. An Indian language of love: food.” In New Zealand we use the broad term ‘Indian food’ to describe what is more accurately many different cuisines from the Indian continent. The food of Southern India is remarkably distinct from that in the North just as you would expect the cuisines in Europe to change as you go from one side to the other and all parts in between. A Little Bit of This, A Little Bit of That is cuisine from the Gujarat, the Western most province in India. Jayshri and Laxmi have included at the start of the book a great introduction on key ingredients and equipment. They have also ensured the recipes, in their measurements and ingredients used, are accessible for all Kiwis to attempt this exotic cuisine.
A Little Bit of This, A Little Bit of That RRP$69 AVAILABLE AT : Carsons Bookshop – Thames Country Providore – Hamilton Penny’s Bookstore – Chartwell Paper Plus – Hamilton & Matamata
LAMB MEATBALLS MAMRA (MUM-RA) Makes 25-30 500g lamb mince* 1 medium onion, finely diced 1 tbsp fresh green chilli, minced 1½ tsp fresh ginger, minced 1 tsp fresh garlic, minced 2 tsp salt 1 tsp turmeric powder 1 tsp garam masala 2 tbsp oil ½ cup tomatoes, blended, tinned or fresh 2 tbsp fresh coriander, chopped 1 lemon, quartered * Substitute: beef or chicken mince In a medium bowl, combine mince, onions, chilli, ginger, garlic, salt, turmeric and garam masala. Using hands, massage and infuse spices through the mince. Portion mince into tablespoon (3cm) sized amounts and roll into meatballs. In a large non-stick frypan heat oil on a high heat, add meatballs, sear and brown. Lower heat and cook for 5 minutes whilst rotating to cook all sides. Add tomatoes and cook for a further 5-6 minutes or until tomato thickens. Ensure meat is cooked through. Sprinkle with coriander and lemon juice. Serve hot or cold.
A classic dish combined with Indian masala spices. This is a dry version where meatballs are eaten as a snack, as opposed to a main meal.
STUFFED CHILLIES MACHA NA RAVEYA (MAR-CHAR-NA-RA-VEH-YA) Makes 4 1 small onion, chopped ¼ cup pea flour* 4 tbsp oil, divided 1½ tbsp brown sugar 1 tbsp peanuts, crushed 1 tbsp desiccated coconut 1 tsp ground coriander 1 tsp ground cumin 1 tsp salt ¼ tsp turmeric powder 2 tbsp water 4 (15-20cm) large sweet chillies * Substitute: semolina
This is a tangy and spicy delight. Large sweet chillies are stuffed with a flourbased mixture that is lavished with spices then fried. These are amazing!
In a small bowl, combine onion, pea flour, two tablespoons of oil, sugar, peanuts, coconut, coriander, cumin, salt and turmeric. Add water and stir into a paste. Wash chillies and slice lengthways on one side, ensuring not to cut right through. Remove any seeds and fill with paste. In a large frypan, heat remaining two tablespoons of oil on a low heat. Add chillies and cover. Cook for 8 minutes, turn over chillies and cook for further 5 minutes or until cooked through. Serve hot or cold on their own or with a main meal.
Bali ABUNDANT
WORDS,IMAGES AND RECIPES AMBER BREMNER
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NOURISH | travel
As a long-time favourite cheapie holiday destination for many, it’s easy to assume Bali is some sort of package holiday hell and rule it out of contention when you’re planning your next trip. Don’t think too soon.
My first stay in Ubud was over the course of Nyepi, the Balinese Hindu New Year celebrations which see the whole island taking part in temple ceremonies and fantastically over-the-top street parades, culminating in a day of silence where the whole island, including the airport, is closed. It was a phenomenal taste of Balinese culture that left me determined to return.
If you left the airport and headed straight for downtown Kuta, all of your worst assumptions about Bali might be proven true. But when you take the time to look the other way, one thing is abundantly clear: there’s a lot more to Bali than Kuta Beach and its surrounds.
Getting to Ubud (or anywhere) takes longer than it should because of narrow roads and roaring swarms of motorbikes following their very own uniquely Balinese version of the road code. The traffic here takes some getting used to, but as with everything in Bali, it has its own rhythm and flow and is quite survivable!
Crowned the World’s Best Destination 2017 by Trip Advisor, the island of the Gods knows a thing or two about tourism and can offer almost any experience your heart desires. I’m fortunate enough to have spent a few months in Bali over the past two years, with and without kids, both on—and well off—the usual tourist trail. I’ve found it to be a place of many contrasts: rest and relaxation, adventure and inspiration, and, of course—amazing food. Bali is a relatively small volcanic island, about one-fifth the size of the Waikato region, nestled between Java and Lombok in the Indonesian archipelago. With a predominantly Balinese Hindu population, the island is dotted with temples small and large, and an intense everyday spirituality pervades every corner. Rise early in the morning and take the opportunity to see the island waking up. A languid tropical sunrise, roosters greeting the dawn and local women making their first offerings for the day will have you feeling like you’ve stepped into a postcard. Get ready for it, because that feeling will only grow. Unless your trip is heavily weighted towards surfing or diving, it makes sense to get acquainted with your new favourite destination by heading inland to Ubud, the green beating heart of Bali.
Fortunately, there’s plenty to catch your eye along the way. Pocket-sized family rice paddies fringed with mango and papaya trees are tucked into improbably urban lots. Women chat amongst the daily hustle of a fresh food market. An enterprising young lady kneels to sell fruit to a shopkeeper from the enormous basket expertly balanced on her head, before flashing you a winning smile. A field of marigolds beams out amongst all the green. As the urban edges of Bali fall further away, the green gets greener and the vistas wider. The rice terraces surrounding Ubud are connected by a cooperative water management system, known as subak, that has enabled the Balinese to be prolific rice growers. You’ll see signs of this industry everywhere, from people working in the fields, to freshly harvested rice carefully spread on tarpaulins to dry in the sun. Your choice of backpacker simplicity or tropical boho chic awaits you, though the accommodation options are such good value that a villa with a private pool might feel like a very sensible decision. You could be forgiven for hitting pause right here and calling it a holiday well done. But then you’d get hungry. The abundant generosity of Bali’s landscape translates into an abundance of
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choices at every meal. Traditional Balinese food is something special. With Indian and Chinese influences, its use of fragrant flavours shows both balance and restraint. Fresh ginger, galangal, turmeric, lemongrass and kaffir lime are favourite aromatics, with white and black pepper, chilli, coriander, cumin, clove and nutmeg the commonly used spices. Unusually for Asian cuisine, fresh herbs don’t take centre stage—with the exception of kemangi or lemon basil, which is used in abundance. Small, family-owned warungs found everywhere offer nasi campur (literally mixed rice): white, yellow or red rice with your choice of vegetable, meat and tofu or tempeh side dishes for a few dollars per person. Typically, these meals are served on banana leaves or wrapped in paper to take away. They’re greasy and delicious; coconut oil is used for frying and they’re flavoured with a balanced blend of Balinese spices and sweet soy sauce. Chilli lovers will appreciate the range of homemade sambals on offer to pump up the volume. Turn the corner and you might stumble across one of the stylish little smoothie bowl bars that are emblematic of Bali’s booming modern healthy food scene. And with plentiful fresh produce of all
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kinds available for a comparative pittance, it’s a scene that makes some kind of sense—to tourists and expats anyway. Both foreign and local entrepreneurs have been quick to pay attention to global trends and create a unique brand of tropical hospitality to deliver on them. From hole in the wall coffee roasters using locally grown beans, through to L.A. style raw, plant based, whole foods heaven, it’s all here, and it’s all good. Dining in Bali can be anything you want it to be, and if you just want a burger you’ll have no problem finding it. You’d be missing out though. Whether it’s a street-side $2 meal, or an Insta-worthy modern cafe, look for one of the many restaurateurs who are doing something great and you’ll definitely enjoy a meal to remember. Once your appetite is sated, you’ll be ready to soak up some of the culture and nature Ubud and its surrounds are famous for. Take your pick from Ubud Palace, Tegenungan waterfall, Sacred Monkey Forest Sanctuary, Pura Tirta Empul water temple, Tegalalang rice terraces or the Campuhan Ridge walk. Bali and its people are welcoming, kind and generous. Visit with an open mind, and leave with an open heart and a full belly.
EATING SPOTS WORTH SEEKING OUT Price ranges indicated in NZD
meal with a selection of small plates that start from less than a dollar. A great way to try some new flavours in a lowpressure environment. Alit Warung and Bar, Beji Lane, off Jl. Monkey Forest $2-7
Clear Cafe, Jl. Hanoman www.clearcafebali.com | $5-10 A landmark on Jl. Hanoman, Clear Cafe’s iconic carved circular front door opens into a stylish haven, with floor seating, a stream and circular staircase leading to the upstairs dining room. The encyclopaedic menu is heavy on fresh vegan and vegetarian meals, your only challenge will be what to choose. Casa Luna Restaurant, Jl. Raya Ubud www.casalunabali.com | $5-15 Casa Luna’s well-executed menu creatively delivers traditional and modern dishes, and an impressive range of delicious juices, smoothies and cocktails. Grand in scale and style, this beautiful restaurant backs onto lush tropical greenery and the neighbouring Casa Luna Emporium. Kafe Batan Waru, Jl. Dewi Sita www.batanwaru.com | $5-35 Kafe Batan Waru has chosen dishes to
represent the whole Indonesian archipelago, and crafted them with care. This is a great place to go to experience a definitive version of an Indonesian classic, from fragrant vegetable dishes and curries through to smoked duck or babi guling (suckling pig) for the meat eaters. Puspa’s Warung, Jl. Goutama www.facebook.com/puspaswarung/ | $2-3 You’ll have to count on luck to find a spot in this tiny cafe, which is the place to go on a day when you’ve blown the budget. The small menu (handwritten on recycled cardboard boxes) offers perfectly cooked traditional dishes alongside fresh coconut water and homemade kombucha.
Tucked down a quiet lane off the lessquiet Monkey Forest Road, Alit Warung is a relaxed spot with tables dotted around a pretty garden. Live but low-key musicians perform most nights, making this an excellent place to enjoy another nice meal and linger a little longer, perhaps over a tropical cocktail or icy Bintang. Lazy Cats Cafe, Jl. Raya Ubud www.lazycats-bali.com | $2-10 Lazy Cats is a hip venue designed to nurture your inner sloth. Kick back in a velvet armchair overlooking the street below, and take your pick of modern vegan and vegetarian options from their day or night menus. The jackfruit tacos were my pick.
Warung Biah Biah, Jl. Goutama www.facebook.com/warungbiahbiah/ $1-5 This busy little restaurant has gone the extra mile and created a menu that expertly explains all of the Indonesian dishes on offer, which it serves tapas style. Build your own
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Experiences THREE AUTHENTIC BALINESE
OFF THE BEATEN TRACK
Bali can be all about sun, sand and smoothie bowls, but there are also amazing and authentic experiences to be had if you’d like to look a little deeper.
1. CAPTURE THE MOMENT ON A PERSONAL PHOTO TOUR Taking the perfect photo is all about being in the right place at the right time, something the professional photographers of Taksu Photo Gallery know very well. Join them for a half or full day and you’ll be taken on a whirlwind tour of uniquely Balinese destinations— where often you’re the only tourist to be seen. Expert tips and practical advice will ensure you capture the perfect picture to remember some truly magical moments forever. Profits go towards education and conservation programmes in Bali and Borneo, supporting local communities through sustainable tourism. Taksu Photo Gallery www.taksuphotogallery.com
Two.
One. 2. MAKE YOUR OWN HERBAL REMEDIES AT NADI’S HERBAL Ubud is known for its fresh and healthy food, often made with locally grown and organic produce. Nadi’s Herbal takes it a step further, using organic produce from their extensive herbal garden to produce a wide range of traditional remedies. Take a walking tour of the garden to learn about the plants they grow and how they are used, and follow it up with a small group class where you will make your own turmeric jamu, body mask, body scrub and infused body oil. While you’re there, you can also take the opportunity to stock up on natural beauty and body products, essential oils and spices. Nadi’s Herbal www.nadisherbal.com
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Three. 3. COOK A TRADITIONAL BALINESE MEAL WITH A FAMILY Step off the tourist trail and experience cooking an authentic Balinese meal with a local family. Through Traveling Spoon you can book a personal cooking lesson with a handful of hosts dotted around Bali. I spent a day with Putu at her traditional family compound in Pejeng Village, about 20 minutes outside of Ubud. The day started with a tour of Ubud market to pick up supplies, before continuing to Putu’s home to start cooking. Working with simple tools, a fire and a gas burner, Putu will teach you how to cook an authentic Balinese meal. You’ll return home with some delicious recipes to try out on your friends and family, and an insight into life in a traditional Balinese village. Traveling Spoon www.travelingspoon.com
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NOURISH | recipes
Fragrant Balinese curries are somewhere between a Thai and an Indian curry in flavour. Commonly served with tempeh, an Indonesian staple, they’re a delicious vegetarian meal. Chilli and limespiked urab sayur, or grated coconut and blanched vegetable salad, is a great accompaniment that will also be welcome on summer barbecue tables. Head to an Asian grocer or supermarket for the less common ingredients.
Urab Sayur:
BALINESE COCONUT AND VEGETABLE SALAD Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing. You can be flexible with how much to use of each vegetable, and use snake beans from an Asian grocer if you can get them (otherwise use any thin green beans). This salad is best with grated fresh coconut, but you can substitute dried thread coconut to save time if you like.
1 cup green beans cut into short lengths (about 150g) 2 cups mung or lentil sprouts (about 150g) 3-4 cups spinach roughly chopped (about 90-120g) 1 tbsp coconut oil
Balinese
TEMPEH AND POTATO CURRY
Balinese curry starts with a fresh curry paste, or base gede. Some of the ingredients are harder to find outside of Indonesia, but there are easy substitutions that can be made for most of them. If you can’t find fresh or dried galangal, leave it out and double the quantity of ginger. The curry paste ingredients are traditionally ground together using an ulekan, or traditional wide, flat bottomed mortar and pestle. At home in New Zealand I used a typical round mortar and pestle to do the job, and you could also use a small food processor to grind the paste ingredients together—though the paste won’t be quite as smooth or full flavoured.
FOR THE CURRY PASTE: 3 cloves garlic, peeled and sliced 2 shallots, peeled and sliced 2 long red chillis, sliced 1-3 small hot red chillis, sliced (optional for extra heat) 1 tsp ground turmeric or a 2cm piece of fresh turmeric root 2cm piece of fresh ginger ½ tsp ground galangal or a ½cm piece of fresh galangal root 2 candlenuts or 4 macadamias ½ tsp coriander seeds ½ tsp white peppercorns OTHER INGREDIENTS: 4 tbsp coconut oil, divided
2 cloves garlic, finely sliced
250g tempeh, cubed
1 shallot, finely sliced
2 potatoes, peeled and cubed
1 long red chilli, finely sliced 1-2 small hot red chillis, finely sliced (optional for extra heat) 1 cup grated fresh coconut
1 can light coconut cream 2-3 kaffir lime leaves or a squeeze of lime juice salt to season
1 lime for squeezing salt and white pepper to season Start by blanching your vegetables. Bring a pot of water to a slow boil, drop in the green beans for 1 minute, then follow with the sprouts and spinach for 20-30 seconds. Drain all vegetables and rinse them under cold water to stop cooking. Set aside to drain. Heat coconut oil in a small fry pan or wok over high heat. Add the sliced garlic, shallot and chillis and cook for 2-3 minutes, until fragrant and softened but not brown. Combine the blanched vegetables, grated coconut and garlic mixture in a mixing bowl. Squeeze over the juice of a lime, and add a bit of salt and pepper. Get in there with your hands and give it a good mix together, scrunching it a bit to get the flavours into everything. Taste and adjust with more seasoning and lime juice, to taste.
Begin by grinding the paste ingredients together until they come together in a reasonably smooth paste. This can be done using a mortar and pestle, or a small food processor. Heat 2 tbsp of coconut oil in a fry pan and fry the cubed tempeh until golden on all sides. Remove from the pan and set aside. Heat the remaining 2 tbsp of coconut oil in the same fry pan, then fry the curry paste for 2-3 minutes until fragrant. Add the tempeh back into the pan, along with the potato, kaffir lime leaves and about three-quarters of a can of coconut cream (or the full can if needed—you want the curry to be saucy but not too saucy). Season with a little salt and simmer for 10-15 minutes, stirring from time to time, until the potato is tender. Once cooked, taste and adjust seasoning as needed.
Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating things that make you feel good, she believes small changes in the way we approach food have the power to make a difference.
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A FRENCH
WORDS DENISE IRVINE | RECIPES WAYNE GOOD | RECIPE IMAGES ASHLEE DECAIRES
Wayne Good has been travelling to France since he was 10 years old. He has close family in Paris, he’s visited them often, and over the years has introduced many others to the pleasures of the French table, lifestyle and countryside.
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NOURISH | travel “I feel at home in France,” he says. “I know where to eat and shop, and I like sharing this with people.” Wayne is a trained chef, interior designer and intrepid traveller; he’s based in Hamilton, where he runs Arkanda Living & Interiors, offering interior design consultation and cooking classes. Small group tours are the third strand of the business, so every now and then Wayne gets out of town and takes a few folk to some of his favourite places in France. He has recently returned from a three-week beauty that saw him drive a mini-bus of Kiwis from Paris, to Normandy, Brittany, Dordogne, Provence, Burgundy, and back to Paris. There were seven in the group (always his maximum number), and he arranged the accommodation at mostly non-chain hotels as well as villas and a chateau. He planned all the sightseeing, advised on shopping expeditions, and cooked many of the meals. He says: “I like everyone to have a true French experience. Although we visit some well-known attractions, I also get them off the beaten track to places where you just find friendly French people and not busloads of tourists.” The latest tour headed north from Paris to the fishing village of Honfleur, then to Omaha Beach, followed by Saint Malo and Mont Saint Michel, turned south-east to the Loire Valley, and visited one of Wayne’s very favourite places, Chateau Chenonceau. “It is one of the most beautiful chateaux in France. It has the most magnificent picking garden that supplies flowers and foliage for exquisite arrangements in every room.”
There were also plenty of picnic lunches en route of local cheeses, baguettes, smoked salmon, saucisson, and excellent cakes. Wayne loves the simplicity of French food; it inspires his cooking classes in Hamilton. He mentions some memorable examples: At St Malo, there was a smoked, slow-roasted loin of pork on the bone, served with its own rich jus, roasted truss tomatoes and fresh green herbs. “The pork was so tender I ate it with a fork.” At a vineyard in Provence, he had seared tuna on a smear of kumara (billed as sweet potato), with a drizzle of slightly sweet capsicum dressing on top, and baby white asparagus and baby broad beans on the side. “Everywhere we went, there were fabulous ingredients, simply presented.” There was more of this on a day spent with fellow Kiwi Peta Mathias, at her French home in Uzes, Provence. Peta is a chef, cookbook author, broadcaster and TV travel presenter, and the group joined her for a cooking class. She met them in the Uzes Market, reputed to be one of the best in France, took everyone to meet her various suppliers, and stocked up on comestibles for the class ahead. These included fresh cherries the size of baby plums (for clafoutis) and gorgeous goat cheeses at all stages of ripeness. The group pitched in to cook with Peta, making artichoke and olive tapenade, pork and chicken liver terrine, pissaladiere, and the clafoutis, laden with cherries. They shared the fruits of their cooking for lunch, each course with a different organic wine, and departed happy, well fed, and well entertained.
From the Loire, Wayne drove south to Dordogne, home of culinary pleasures such as confit de canard, truffles, foie gras, walnut torte, and more. The group spent five nights in a villa in Dordogne, and feasted on local produce from the markets.
Wayne finally navigated back to Paris, via Burgundy, and a night at a beautiful chateau near Vezelay, where there was another simplebut-delicious meal of duck breast with wild mushroom sauce (see recipe).
Which, naturally, brings us to the food that is central to his tours. Wayne cooked most nights at the Dordogne villa (and later at another villa in Provence), revelling in the vegetables and fruits that were available. “I created a salad in Dordogne of chargrilled white asparagus and fennel, mixed with green leaves and sunripened tomatoes that were bursting with flavour, all tossed through with a mustardy dressing.”
He says the key to success as a tour leader is patience, laughter, having fun, and not taking things too seriously. “I love watching the pleasure people get out of this. And I’m so lucky to be doing something I love.”
He made the salad several times, serving it with veal, escalope of turkey and wild mushrooms, and with barbecued sausages. The sausages, he says, were not your average snarlers. “They were delicious—pork with walnut and fennel.”
⼀攀瀀椀瀀栀愀渀礀挀愀昀攀渀稀
䀀攀瀀椀瀀栀愀渀礀挀愀昀攀渀稀
Wayne Good will take more tours to France next year, and one to India; for details and costs, and his Christmas cooking class dates: www.arkanda.co.nz, ph 021898909
眀眀眀⸀攀瀀椀瀀栀愀渀礀挀愀昀攀⸀挀漀⸀渀稀
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Margret de Canard
WITH WILD MUSHROOM SAUCE Serves two I had this dish, sitting on a gorgeous terrace at a stunning Chateau near Vezelay in Burgundy.
2 boneless duck breasts 1 shallot, diced 2 cloves, garlic diced 1 tbsp fresh thyme 2 large mushrooms, sliced 40g dried Porcini, soaked in 1 cup boiling water, then drained (available at La Cave and Red Kitchen) ¼ cup white wine
the pan and cover with foil. Place into a warm oven to keep warm. The duck should still be pink in the middle. Discard all but about 1 tbsp of the fat in the pan and place the pan back onto the hob. Place the diced shallot into the pan and sauté until clear. Add the garlic, thyme and sliced mushrooms, cook for a further 2 to 3 minutes. Add the white wine to the pan and allow to reduce by about half before finally adding the Porcini, followed by the cream. Further reduce to create a gorgeous creamy sauce. Check and adjust seasoning.
salt and pepper to taste
Remove the duck from the oven and slice each breast on an angle into about 5 slices. Place some of the sauce on each plate and arrange the duck. Finish with a spoonful of sauce over the top.
Allow the duck breasts to come up to room temperature.
Simply garnish with some fresh herbs.
¼ cup cream
Score the skin with a sharp knife and season. Place into a hot pan, skin side down and cook for about 5 minutes. Turn over and cook for a further 5 to 7 minutes. Remove from
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NOURISH | recipes
Feuillettes
DE ROQUEFORT Ready rolled puff pastry (I use Paneton available from La Cave) 225g Roquefort cheese 1 tbsp brandy 2 tbsp thickened cream 50g walnuts, chopped ground pepper 1 egg, beaten lightly with 1 tbsp of water Crumble the cheese and mix with the brandy, cream and walnuts. Add pepper. Cut the pastry into 12 squares. Place the mixture into the middle of each square. Moisten the edges with the egg wash and fold to form a triangle. Crimp the edges with a fork, making sure they are well sealed, and make 2 to 3 slits in the top. Brush with the egg wash and place onto a greased oven tray. Bake at about 200°C until golden and puffed. Serve with your aperitif.
PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ
Sri Lanka WORDS,IMAGES AND RECIPES EMMA GALLOWAY
NOURISH | travel
Icecream truck outside a temple
nd Tuk tuks, a great way to get arou
Having travelled throughout India in my early 20s and given its close proximity to Sri Lanka, I once made the mistake of assuming both cuisines would be quite similar. But I couldn't have been further from the truth.
ple Local kids at Kataragama Tem of in the multi-religious sacred town . nka La Kataragama, South Sri
Yes, they use similar ingredients and spices, but in such different ways. When travelling through Sri Lanka a few years ago I came across a myriad of fresh, lightly spiced curries, all celebrating the star ingredient, and while there are a few curries containing a couple of different vegetables, or vegetables and meat, more often than not each main ingredient is honoured in its own curry, which I love. Winged beans are treated lightly in just a little turmeric and ginger. Beetroot the same, with a little lick of coconut milk. Banana flower curry is heavy with chilli, and brinjal (eggplant) curry is sweet and sticky. Curries are served alongside rice with various bright and flavoursome sambols. My favourites were seeni sambol (sweet cooked red onion-based sambol), katta sambol (red chillibased sambol), bitter melon sambol, and gotu kola sambol. Read on for two of my Sri Lankan inspired curry recipes.
Elephants at Yala National Park
Local fisherman
Traditional Sri Lanka n meal, various curries, rice an d sambol.
Egg Curry
Serves 4
juice ½ lemon
6 large free-range eggs, hard-boiled and peeled
cooked basmati rice, to serve
If you’re a fan of devilled eggs flavoured
1 stem fresh curry leaves, stalk discarded
with a touch of curry powder, you’re going to love this simple egg curry. If you can get
coriander leaves, to serve
2 tbsp virgin coconut oil ½ tsp yellow mustard seeds ½ medium brown onion, finely diced 3 cloves garlic, crushed
your hands on a Sri Lankan roasted curry
1 green chilli, finely chopped (de-seeded for less heat, if desired)
powder (or make your own), use that. If not,
½ tsp fenugreek seeds
try a good quality curry powder instead.
½ tsp cumin seeds ¼ tsp ground turmeric 200ml coconut milk 100ml water 1 tsp curry powder pinch ground cinnamon ¼ tsp fine sea salt
Slice boiled eggs in half. Heat coconut oil in a medium saucepan over medium-high heat. Add mustard seeds and curry leaves and cook until the seeds start to pop. Add onion, garlic and chilli and cook, stirring often until soft and golden. Add fenugreek and cumin seeds and cook for a further 30 seconds. Add turmeric, coconut milk, water, curry powder, cinnamon and salt. Bring to the boil, then reduce heat and simmer 5-8 minutes or until the sauce thickens. Stir in lemon juice and add more salt, if needed. Carefully add egg halves, spooning a little sauce over the tops of the eggs, then cook 2-3 minutes to warm the eggs through. Serve hot over cooked basmati rice, scattered with coriander leaves.
Emma Galloway | mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.
PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
Beetroot Curry
I fell in love with this simple
Serves 4 with rice
beetroot curry when visiting Sri Lanka
500g beetroot (about 2-3 medium), peeled and trimmed
in 2016. The array of single vegetable
3 tbsp virgin coconut oil 1 tsp yellow mustard seeds
curries on offer, each with slightly different flavour profiles, as well as all the different
1 tsp cumin seeds
coconut-based sambols offered alongside,
1 stem fresh curry leaves, stalk discarded
were a vegetable-lover’s dream come true!
1 red onion, finely sliced
Don’t get me started on the
2 cloves garlic, crushed
appa (hoppers/savoury rice
2 tsp finely grated ginger 1 red chilli, finely chopped (de-seed for less heat, if desired)
pancakes) there too …
½ tsp ground coriander ¼ tsp ground cinnamon 1 tsp fine sea salt 2 medium tomatoes, finely diced 165ml coconut milk 60ml (¼ cup) water 2 tsp coconut sugar juice of ½ lemon cooked basmati rice, to serve coriander leaves, to serve Cut beetroot into 1cm thick matchsticks. Heat coconut oil in a medium saucepan over medium-high heat. Add mustard and cumin seeds and cook until the mustard starts to pop. Add onion, garlic, ginger and chilli and cook, stirring often until soft and golden. Add ground coriander, cinnamon, salt and tomatoes and cook 2-4 minutes or until the tomatoes are softened. Stir in coconut milk, water, sugar and beetroot. Bring to the boil, reduce heat to a simmer, cover with a lid and cook 12-15 minutes, stirring occasionally, until beetroot has softened. Add lemon juice and a little more salt, if needed. Serve hot over cooked basmati rice, scatter with coriander leaves.
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Always DELICIOUS WORDS VICKI RAVLICH-HORAN | RECIPE LAURAINE JACOBS
Lauraine Jacobs has been at the forefront of the New Zealand food scene for thirty years. Trained at Cordon Bleu in London, Lauraine began her food writing career as the Food Editor of Fashion Quarterly in the late 80s before moving to the fledgling Cuisine magazine which she helped grow until 2009.
NOURISH | review This, Lauraine’s tenth cookbook, is a collection of her favourite recipes from her time at The Listener where she has had a weekly column for the past seven years.
food scene, constantly championing our farmers, our artisan and larger food producers who all do a sterling job to bring the best food to our tables.”
After seven years and over 700 recipes, whittling them down to just 80-odd is a feat.
Like most good cooks, Lauraine views her recipes as starting points, instructing the reader to “smell, touch and listen and most importantly, taste constantly as you go. It is impossible for any recipe creator to know exactly how the heat in your oven plays out, how thickly or finely you have cut your ingredients, and whether the seasoning suits your palate. Ultimately those things will affect the results, and with practise, the cooking process will become more enjoyable and your food will be brilliant. And never, never be afraid of adding salt”.
When asked where her inspiration for each week’s column comes from Lauraine says, “Seasonal food is my first and most important focus.” The recipes in Always Delicious though are not organised by season but sections dedicated to salad and veg, meat, chicken, fish and sweets. Helpfully, Lauraine has highlighted which season or seasons the recipe is best suited to in the intro of each recipe. Lauraine explains: “I try to plan about two or three months ahead for The Listener columns so I can spotlight seasonal ingredients, taking advantage of fruit and vegetables when they are not only at their best but also at their cheapest.” With the mantra fresh and simple, Lauraine says, “Food needs, first up, to be delicious. Secondly, whether I am cooking for myself, for family and friends or developing recipes for my readers, I want to keep things simple. If food is simple to prepare, it will be simple to eat, and everybody will love the cook who does that. And thirdly, it must be cooked with the best and freshest ingredients I can find.” Peppered between the chapters, in Always Delicious, Lauriane covers various topics on food, from food waste and sustainable fishing to cooking a great Kiwi roast and wine pairing. From a woman who has spent her career immersed in the many facets of food from talking to our best chefs and producers to being part of a New Zealand government taskforce on food and beverage, heading the NZ Food Writers Guild as well as the International Association of Culinary Professionals, it seems appropriate and valuable to have these non-recipe sections in the book.
So take Lauraine’s advice and create something delicious. Her latest book is a great place to start! Always Delicious | RRP $49.99 Lauraine Jacobs (MNZM) is an internationally respected food and wine writer, and the author/editor of nine cookbooks. A passionate cook and lover of simply presented fresh food, she has won many food and recipe writing awards including two Gold Ladles at the World Food Media Awards. Her dream is that New Zealand becomes an internationally recognised food-tourism destination. Always Delicious is published by Potton & Burton on 24 September and is available for sale in bookshops nationwide.
“I am,” Lauraine confesses, “passionate about the New Zealand
JAPANESE SPRING SOBA NOODLES This simple soba noodle dish is dressed with miso, the flavoursome paste that is one of the most important building blocks of Japanese cuisine. A key ingredient in miso soup and other dressings, marinades and dishes, it will keep for months in an airtight jar if refrigerated. I was inspired to make this soba noodle recipe after a spring-time visit to Tokyo. The legendary cherry blossoms were in full bloom and almost every dish we ate was light and colourful, celebrating the coming of spring. Japanese cuisine is all about the seasons!
Serves 4 as a side dish or two as a main course Wine suggestion: dry gewürztraminer Best in spring For the miso dressing: 2 tbsp organic miso 2 tbsp rice vinegar 4 tbsp grapeseed oil 1 tsp runny honey For the noodles: 200g baby mushrooms 2 tbsp vegetable oil (grapeseed or rice bran) 12 baby carrots 1 cup broccoli sprouts 180g soba noodles shreds of Japanese pickled ginger sesame seeds, lightly toasted in a dry frying pan coriander or Vietnamese mint leaves for garnish
Prepare the dressing by mixing the miso, vinegar, oil and honey together in a jar and shake or stir until all dissolved. To prepare the vegetables, slice the mushrooms as thinly as possible. Heat the oil in a frying pan and add the mushrooms. Toss them over gentle heat for 2–3 minutes until they begin to wilt but do not let them become soft and mushy. Remove, then add the carrots to the frying pan. You may need to add some extra oil to pan-roast the carrots over a gentle heat until tender, tossing frequently. Simmer a pan of salted water and blanch the broccoli sprouts for 2 minutes. Drain. Meanwhile bring another pan of salted water to the boil and plunge the soba noodles into the water. Simmer for 3–4 minutes until soft and pliable. Drain well and toss in a little sesame oil so they don’t get sticky. To assemble the dish, toss the noodles (either warm or cold) in half the miso dressing. Place on a large serving platter and top with the mushrooms, carrots and broccoli. Drizzle over the remaining dressing and garnish with pickled ginger, sesame seeds and the herb leaves.
PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ
Seeds SOWING WORDS ANNA SINCLAIR
There is real magic in planting seeds and watching them grow. There is also real satisfaction in taking that seed and growing it into something you can eat, share and enjoy. In the natural rhythm of life and seasons, spring is the time of new growth and regeneration. Seeds need light, warmth and water to grow, which is why spring conditions are the perfect time for seeds to grow and for you to get sowing. Most seeds can be planted direct where they are to grow. In fact, some seeds are best planted in their final destination as they don’t like the root disturbance. Coriander, carrots and peas are best planted direct.
However, planting seeds in containers has lots of advantages. It gives you more control over the conditions (light/warmth/ moisture) and hence can give better results. Planting in containers also means you can plant earlier and get a jump on the season. By sowing seeds of frost tender plants 6 or 8 weeks before the last frost date you can raise crops like tomatoes and capsicums to a good size before planting outside. For me, growing seeds in containers gives me more time to get the ground/plot ready for them and they are more likely to survive and compete with all my weeds! Whichever method you choose—direct sow or in containers— the basic principles and methods are the same. I have found the following steps work well:
NOURISH | gardening 1 Create a fine tilth. If direct sowing this means working the soil so it is weed free and there are no lumps and big clods. If planting into containers, use a good quality seed raising mix. These have a very fine tilth, are sterile (no weed seeds) and easy to use. What they don’t have is much fertiliser as seed germination does not require it. 2 Plant to the correct depth. Always know how deep your seeds should be planted. If this is not on the packet, Google the seed variety and find it. Planting too deep is the main reason seeds don’t grow. It is also worth the extra effort to sow the seeds individually rather than in clumps or groups. 3 Firm your seeds into soil. Even and fast germination is encouraged when the seed has good contact with soil. I always firm my seed raising mix into the container and water it well before I plant any seeds. Once the seeds are in place I cover to the right depth and firm it down again. 4 Water. I like to water my seed from the bottom. I place the seed container on a tray and fill this with water. If you can’t do this, use a fine spray so you don’t dislodge and move your seeds. 5 Label. Label with the variety, plant date. Even if you think you will remember this—trust me it’s worth doing! 6 Keep evenly moist. Seeds don’t like to be drowned one day and in drought conditions the next. 7 Watch the magic unfold. This spring feel the magic and plant some seeds. It is a cost effective, fun and very rewarding thing to do. Pricking out your seedlings is the term used to describe the process of separating, moving and planting seedlings when they have at least one but preferably two true leaves. This is done to give them room to grow and provide a potting mix that has more nutrients (fertiliser/food) because the seed raising mix will have run out. Make sure your seedlings are well watered before you start. Holding only the leaf (never the stem as this breaks easily), gently tease out the roots using a stick or similar. Plant quickly into the new container and water well. Hardening off is the process of gradually moving plants outdoors for steadily longer periods to acclimatise them to the prevailing day/night temperatures and conditions. This transition is important if you want your seeds to continue growing strongly.
Why Seeds fail to grow
• The seed is not viable (has died). Fresh seeds are best, and you should always store seeds in an air tight container somewhere cool and dark. • They were planted too deep. • The soil and seeds were not firmed enough—this means the seeds and the soil don’t get good contact with each other. • Too cold or too warm. • Over/under watering.
Try these easy to grow seeds... VEGETABLES
Flowers
Tomatoes Cosmos Capsicum Strawflowers Zucchini Cornflower Peas Calendula Cucumber Pansy Anna Sinclair | The Flower Lady facebook.com/theflowerlady In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale. She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers in her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.
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great homestay option. Other amenities include a powder room, laundry and internal access triple car garaging. Perfectly positioned outdoor living areas, low maintenance gardens and a salt water selfcleaning pool all fit in with the ease of living this home provides. Nearby is the stateof-the-art Total Span shed with a 3m stud height and automatic sectioned doors plus two external wood sheds - all set on 9,545sqm (more or less) of beautiful countryside. 66 Devine Road, Tamahere bayleys.co.nz/814585
OWNERS JOB DICTATES A MOVE This premiere lifestyle property in the heart of Tamahere is brimming with features and ripe for enjoyment this summer. You will feel like you are in a five-star resort as you relax by the huge salt-water swimming pool with adjoining spa. The main home has been superbly designed for families and entertaining - the sleek and spacious kitchen is sure to delight. A living room, office, family room, laundry and plentiful storage can be found on the ground floor, with the master bedroom and ensuite located in a private wing. A further three bedrooms and
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bathroom are located upstairs but retain a connection with the ground level thanks to a mezzanine gallery. The outdoor dining and lounging areas can be enjoyed in all seasons, with a fire place and outdoor sound system for added ambiance. A recently added second dwelling offers a further two bedrooms, bathroom, full kitchen and a single garage perfect as a guest house or for extended family. Call Angela today to see it for yourself - and prepare to fall in love. 337A Newell Road, Tamahere bayleys.co.nz/814586
NOURISH | health
RESEARCHING HERBAL MEDICINE IN FIJI Kava (Piper methysticum)
I recently had the pleasure of visiting Tavenui Island, which is one of the islands within the Fiji archipelago. Tavenui is known as the garden island of Fiji and is where much of the produce is grown for other islands of Fiji and for export. With my interest in herbal medicine and the use of plants, it certainly was a great island to visit.
other men in his village, rebuilding all the houses. This meant the kava farms were not worked for two years, the plants were heavily damaged and production heavily reduced. While the prices of kava have gone up considerably, farmers like Gabe are still struggling as they have not had harvests of kava for the last couple of years. However, the kava crops are being tended again, harvests are improving and the Tavenui farmers are very proud of their work and the kava they produce.
One of the many highlights was getting to spend time with the kava growers on the island. If you have been a visitor to the Pacific Islands, you will have come across kava being used in the ceremonial welcome that often happens when you visit a village, or you may have been introduced to it as part of a cultural evening. Kava has a long history of use on many of the Pacific Islands including Fiji, with historical accounts of use dating back to the 1770s. Kava is an attractive perrenial shrub with smooth, heart-shaped green leaves. It is the roots of the plants that are harvested for use. Kava is one of the main exports from Tavenui and is a major source of income for the island. If you speak to a villager, and they say they are farmers, they are often referring to being kava farmers. Unfortunately during 2016, Cyclone Winston damaged much of the island, including houses, schools, roading and also the many gardens including the kava plantations. We visited Bouma village on the edge of the wonderful Bouma National Heritage Park and spent the day with our guide, Gabe. He taught us about kava growing and also talked about the effects of Winston. Cyclone Winston hit while Gabe was working away from his village. With so much damage, the destruction of roads and infrastructure, he could not get back to their village for three weeks. He had no idea if his family was safe, or how his village was. Then when he did get back he spent the next two years, along with
A basket full of kava ready for planting - note the woven basket. These sprouts had been soaking in the stream while they waited for planting. Kava is grown amongst the Fijian bush, often on steep slopes. It is hard manual work, tending the crops. It takes 3-5 years of growth until kava is ready for harvesting. The kava roots are washed, dried in the sun, and then either sold locally or bundled up for export. Kava is a very valuable addition to our herbal dispensary. As medical herbalists we would think of using kava with people who are stressed, anxious, are restless and/or are having trouble sleeping. It is a good herb for people who are overworked or are overthinkers and just can’t shut their thoughts off during the day or at night time. It is also useful for nervous speakers before events or for those who have panic attacks. We use kava in a tincture form or in a tablet, both of which are very effective. For use as a herbal medicine, kava should only be prescribed by qualified medical herbalists. If you think you could benefit from using kava, please contact our medical herbalists for more information. by Bronwyn Lowe Medical Herbalist | MNZAMH
Chatting with a kava grower in the Bouma village
The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz
PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ
Get Summer Fit WORDS ASH CRATE | IMAGES BRYDIE THOMPSON
Summer bodies are made in the spring! While this is a common saying, please don’t freak out that summer is fast approaching and dive into bad eating and exercise habits, fad diets or lifestyles that are just as bad for your body as they are ineffective in the long run! Do not mistake your goals with punishing yourself. Decide you want a change, be specific and realistic with what that change is and seek help to get there, even if it is a friend at work keeping you accountable. Change your lifestyle for the better and get there through balance—the healthy way. I’m not saying getting to your goals should be easy and you can sit back and eat a family pack of lollies every day, but for goodness sake, if you hate the process mentally, your body WILL rebel and stunt your progress. Remember those extra 3-6kgs, that place where your body naturally wants to be—that’s your life. That’s your late-night Chinese, a night with your girls, that Sunday morning bottomless brunch, your favourite cupcake in the whole entire world because you wanted to treat yourself. Those 3-6kgs are your favourite memories, your unforgettable trips, your celebrations of life. Those extra 3-6kgs are your spontaneity, your freedom, your love. Get ready for summer with this great bums and tums workout!
2. BANDED SQUATS | 3 sets of 15 Begin by looping your band around your legs just above your knees. Standing with your feet hip-width apart (keeping tension in the band), engage your glutes and push your hips back into a squat. Keep your weight in your heels and chest up as you push back to standing.
1. LUNGES | 3 sets of 15 on each side Keep your upper body straight, with your shoulders back and relaxed and chin up (pick a point to stare at in front of you so you don't keep looking down). Engage your core. Step forward with your right leg and slowly lower your body until your front knee is bent at least 90 degrees. Pause, then push through the heel of your right foot back to the starting position. Repeat on the other side.
Ash's Tip PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ
3. BANDED GLUTE THRUSTS | 3 sets of 15 Lie on your back with the band around your calves. Lift your hips into a bridge position. While keeping tension on the band, tap your hips down to the floor and then lift back up. Keep a straight spine, moving primarily from the hips.
You can get these bands from Kmart
NOURISH | fitness
4. BUG CRUNCHES | 3 sets of 15 on each side Lie face-up with your arms extended toward the ceiling, directly over your shoulders, and knees bent 90 degrees over hips, calves parallel to the floor. Keeping your shoulders down and feet flexed, engage your core and extend your right arm and left leg away from you. Return to the centre and repeat on the opposite side.
6. BANDED WALL SIT | 1 minute Place the resistance band around your legs, just above your knees. Slide down the wall into the sitting position. As you slide, press your legs against the resistance band to maintain the proper position. Hold this position for 1 minute
Join Us! 5. PLANK | as long as you can Place the forearms on the ground with the elbows aligned below the shoulders, and arms parallel to the body, shoulder-width distance apart. Ground the toes into the floor and squeeze the glutes to stabilise the body. Neutralise the neck and spine by looking at a spot on the floor about a foot beyond the hands. Your head should be in line with your back. Hold the position for as long as you can, aiming for at least one minute.
The Nourish six week fit for summer programme starts on the 22nd of October. Join Vicki sweating it out Mondays 4.30pm5pm and Fridays 6.30-7.30am for six weeks. Just $40 and spaces are very limited so book now! Email ash@teamprettystrong.com (other times also available just ask).
Ash Crate The Boutique Training Room 219 Collingwood St, Hamilton www.facebook.com/theboutiquetrainingroom
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PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
GREEN LOOKS GOOD ON YOU
So what can I do? Avoid buyer's remorse. Take a couple of minutes to think about it before you check out.
Got nothing to wear?
People are becoming more aware of how fast fashion and our love for new clothes is impacting on our environment.
DO I neEd It? WHat’s It mAde of?
Over 5% of landfill in
our region is textiles – 20,000 Tonnes per year.
That's equivalent to
3
x
T-Rexes
All those summer tees that don't last long really start to add up.
It's not just tuxes that can be rented Got a wedding or special occasion? There are lots of options to rent clothing these days. Search online, in local shops or borrow something from a friend?
Choose natural Clothing made from natural fibres can be composted and avoid the landfill.
Swap
don't shop !
Host a group clothes-swap night with friends after decluttering your wardrobes. Good food, company and new (to you) clothes.
Buy second-hand There are loads of places to buy quality second-hand clothing. You won't ever be wearing the same as your co-worker!
Mend your existing clothing Find a tailor, pop along to a repair cafe, or try your hand at sashiko repair.
NOURISH | fashion
Fast FASHION
Do we make exceptions for fashion we wouldn’t for food? Like our food supply, mass production has meant the modern fashion industry is full of waste, poor practices, exploitation as well as the use of environmentally damaging ingredients.
This ability to make clothing fit you perfectly extends to your current wardrobe. A cleverly placed gusset, according to Deb, can increase the size of your favourite piece collecting moth-balls at the back of your wardrobe up to six times its original size, thus extending its useful life. Other pieces can be repurposed and made into skirts or tops. Sitting in your wardrobe is a world of opportunities.
I personally refuse to buy a certain brand of chocolate, preferring to support a New Zealand made brand. I like the ingredients used or that certain ingredients aren’t used. I’d be horrified if I found a half opened packet in the back of the cupboard that had been forgotten about and needed to be thrown away. Yet I admit these same principles don’t apply to my wardrobe! There are more than a couple of items in there that I have bought cheaply, were made overseas, how and by whom I have no idea! Then there is the issue of what they are made of and the environmental impact their production had let alone the ongoing results every time I wash them.
Along with their tailoring and alteration services is Deb’s own label, Bridget Bonnar. “The limited-edition pieces,” Deb says, “are carefully considered in terms of timelessness and elegance to create a clothing collection that will endure season after season.” Hand-made here in Hamilton, the range is designed to either flatter the fuller figure or provide petite woman with length and curves.
Going against this seemingly impenetrable tide is Deborah Parker and her team at Feisty Needle. Deb and her expert seamstresses are fashion heroes or Deb, I am sure, would prefer the word style. Often stopped at the supermarket and asked where she got her outfit, Deb says you don’t need an occasion to dress up and look good. “Frumpiness is not the next big fashion trend!” At Feisty Needle the focus, Deb says is “on getting the right fit for your body shape, rather than the latest trend”. The aim is to ensure you have a garment that lasts, suits and, very importantly, fits you. “We style women, not just sell them clothing,” Deb says with a smile.
With so many garment factories in New Zealand ceasing to exist choosing to support local producers is so important. It also means you know where and how your clothing was made. Only in the height of summer is Feisty Needle a sweat shop laughs Deb. Cotton, “for its longevity and because it’s natural”, is Deb’s fabric of choice, but even this choice is becoming harder and harder. With fewer factories and dressmakers in New Zealand, the fabric supply companies have also disappeared and much of it now has to be sourced from China. Support locally made clothing and look and feel better for it! www.feistyneedle.co.nz 534 River Road (opposite Fairfield Bridge), Hamilton, 3214 | 07 854 9693
PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ
PUTTING THE HEAT ON
RAW FOOD
Is there more to it than just pretty pictures? WORDS KATRINA PACE
I don’t know about you, but I love the crisp crunch of a raw carrot or apple. Bircher muesli is my favourite and give me a plate of salad veggies over boiled any day. After a week in Japan eating a serious amount of raw fish, it seems that raw foods are quite high on my yum list. But would I consider eating only raw foods? I decided to look a bit more at this old way of eating made new. Again, as is the case of most ways of eating, there’s nothing new under the sun. Apart from when man didn’t have the fire to cook food, raw food eating has been considered popular since German Maximillian Bircher-Benner (yes, recognise the ‘Bircher’ bit of his name? He’s the muesli man) was promoting raw food eating in the 1900s. And the first American raw food restaurant was opened way back in 1917.
When’s a raw food not a raw food? There isn’t one clear definition of what a raw food diet is. Some raw food diets stipulated all raw food, whereas others were mainly (75-80%) raw food. Even the minimum temperatures food could be heated to varied, from not more than 40°C up to 49°C. But the things that were common between all types of raw food diets were that the food must be organic and not pasteurised or homogenised. It’s not just a vegan or vegetarian diet; raw diets can still contain animal products. Is eating a raw diet better for you? Supporters of raw food diets claim that eating food raw or minimally heated is better for your health. A common reason given
NOURISH | nutrition
for having more raw food is that the enzymes and nutrients found in raw food are more easily used by the body. Looking at the research, eating raw fruit and vegetables reduces the risk of upper digestive tract cancers, but both cooked and raw help reduce the risk of other digestive tract cancers. Both raw and cooked vegetables have been shown to reduce the risk of heart disease. • Eating a raw food diet may mean that you’re eating more fruit and veg each day, as you’re avoiding processed or cooked foods (like cakes, crackers or biscuits). But at least 400g daily of either raw or cooked veg can help reduce the risk of cancer and heart disease. So what about the effect of heat on nutrients? It’s not just cooking that influences the amount of nutrients in foods, but conditions that the food was grown in, the length of time and how they’ve been stored, and food preparation methods (e.g., chopping). Not all cooking methods, foods or nutrients are affected by heat in the same way. Cooking does reduce water soluble vitamins like vitamin C, but makes other phytonutrients like lycopene more available. Cooking can also make some nutrients more able to be used by the body as it reduces the resistance of anti-nutrients like phytic acid and oxalates. • Raw or lightly cooked fruit and vegetables generally seem to have more nutrients available than boiled or baked. Buy seasonal and little and often from local producers to make sure that the produce is highest in beneficial nutrients. The raw food philosophy also encourages us to eat raw food because the natural food enzymes in raw foods help our digestive system. • There are many things that affect how our digestion works, and it’s likely to be the lack of processed foods in the raw food diet rather than the presence of food enzymes that makes the most difference to digestion. There’s one clear winner in the support for raw food. By avoiding food heated to a high temperature you also avoid some natural byproducts that are thought to be harmful to health, which is indeed true.
When raw isn’t better A raw food diet may not just include raw fruit, vegetables, nuts and seeds, but raw meat, fish and dairy may also be included in the diet. This brought me to another question. Is food poisoning more of a risk with a raw food diet? And it seems the answer is yes. Cooking food to over 60°C is one way to kill any harmful bacteria on our foods. And it’s not just meat, fish, milk and eggs that carry a risk. Fruit and vegetables have both been the causes of food poisoning outbreaks in recent years. • All raw foods should be carefully prepared and cleaned before eating, especially animal products. Buying from suppliers you know and trust is also another way to reduce food poisoning risk. • Food safety is really important if you’re pregnant or have low immunity. The final word After all that I decided to use some of the principles to guide a healthier way of eating. By eating plenty of raw fruit and vegetables and steaming those that I did cook (apart from roast pumpkin which is just delicious), I could get plenty of vitamins and other nutrients. Good quality sushi will still make its way onto my table but that’s the limit for me for raw meat. But going all raw, especially in colder months, I’d miss the warmth that hot food brings to my body, and the variety it brings to the foods I enjoy. And the bottom line is that health-wise I couldn’t find any clear benefit of a raw food diet over a well-balanced Mediterranean style diet.
Katrina Pace | kpacedietitian.com Katrina is a NZ registered dietitian and writer, helping people achieve wellness through diet and attitude to eating.
at e r g g n Maki nd food a s! ie memor
Homemade vinaigrettes, dressings, chutneys, jams, jellies, sauces, mustards. Real food made by real people.
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TIME TO
Raw RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
NOURISH | recipes
VENISON
Tartare
A favourite restaurant dish the world over, steak tartare originated in France. There are many variations but they all centre around premium quality, raw beef finely chopped. The original dish had the meat served with tartare sauce, yet this is rarely seen now. Variations normally consist of the components that make up a tartare: capers, shallots, gherkins or cornichons and egg yolk. My version uses First Light short loin venison. Like eye fillet, it is a very tender, almost fat free, so a perfect alternative to beef eye fillet. You can now get First Light venison delivered to your door, along with premium export quality NZ beef and lamb from www.greenleabutcher.co.nz.
300g First Light venison short loin (striploin), trimmed to remove any sinew or fat
Place the venison in the freezer for 30 minutes-1 hour. Chilling the meat will help you to chop it very finely.
1 tbsp capers, rinsed, drained and chopped
While the meat is chilling, finely chop the capers, shallot, parsley and gherkin.
2 tbsp shallots, finely chopped 3 tbsp flat-leaf parsley, chopped 1 tbsp extra virgin olive oil 1 tbsp gherkin or cornichons, finely chopped 3 dashes of Tabasco (optional) ½ tsp salt freshly ground black pepper 4 quail egg yolks (if you can’t find quail eggs, you can use chicken but may only need two)
Cut the venison into very thin slices. Then, stacking a few slices at a time, cut the meat crosswise, again forming very thin strips. Finally, gather a few strips together and dice crosswise, cutting the venison into tiny cubes. Mix the fine chopped meat in a bowl along with everything but the egg yolks. Mix well before dividing onto two-four plates and forming into a round. A round cookie cutter or mould can help create a neat circle. Place an egg yolk on top of each mound and serve with melba toast or thin crostini.
Scallop CRUDO
Spring is scallop season in New Zealand, so make the most of these delicacies from the sea as they should be—served super fresh.
¼ cup fresh orange juice 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 1 small chilli, thinly sliced 1 tbsp sherry vinegar 12 large scallops, roe removed, thinly sliced crosswise ¼ cup fresh mint leaves pinch salt Whisk orange juice, lemon juice, oil, chilli and vinegar in a small bowl. Arrange scallops on a platter or plates and drizzle with the dressing. Garnish with mint and season lightly with salt.
Crudo means raw in Italian and Spanish
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Raw
RASPBERRY CHEESECAKE (Gluten Free, Paleo + Vegan) Raw desserts are often very sweet, even though they claim to have no refined sugar. This ‘cheesecake’ is creamy but not overly sweet. You can swap out the raspberries for any other berry or fruit.
For the crust 1 cup walnuts
Grease an 18cm spring-form pan with coconut oil.
¾ cup almond flour
Add the walnuts, almond flour, dates, coconut oil, cinnamon and salt to a food processor or highpowered blender and pulverise until it comes together into a sort of sticky dough. Press evenly into the bottom of the prepared pan.
3-4 pitted dates 3 tbsp coconut oil 1 tsp cinnamon ¼ tsp salt For the cheesecake 2 cups raw cashews soaked in cold water for at least four hours or preferably overnight 200ml coconut cream ¼ cup coconut oil, melted and cooled ¼ cup + 1 tbsp pure maple syrup 2 tbsp fresh lemon juice 1 tbsp vanilla extract 2 tbsp raspberry powder (you can buy Fresh AS fruit powders from Red Kitchen in Te Awamutu or Herbal Dispensary in Raglan) For the raspberry layer 2 cups frozen raspberries 1 tbsp fresh lemon juice 2 tbsp chia seeds
Drain the cashews and place in the same food processor along with the coconut cream, coconut oil, ¼ cup of maple syrup, lemon juice and vanilla. Blend for about 2 minutes, or until the mixture is silky smooth and creamy, scraping down the sides as necessary. You may need to add a bit more coconut cream or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once smooth, taste and adjust the sweetness/ tartness levels by adding more maple syrup, vanilla or lemon juice, if desired. Pour two-thirds of the filling over the nut base, smooth the top and place in the freezer. Add the raspberry powder and extra maple syrup to the remaining batter and blend to incorporate. Spread this over the first layer and return to the freezer. Rinse out the blender and add the raspberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers. Freeze to set for at least 3 hours or until completely firm before slicing and serving.
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Lettuce Be Friends
IMAGES ASHLEE DECAIRES
Lettuces are a bit like limes! It’s when summer is at its hottest that a G&T calling for the obligatory wedge of lime is the perfect afternoon drink or a spicy lime and chilli chicken on the BBQ seems like a good idea. Summer is also when limes are not in season. Summer is synonymous with salads and the quickest way to a salad is with lettuce. But the truth is, lettuces don’t like extreme heat and are at their best, not in summer but in spring and autumn when there’s the right combination of warmth and rainfall. If you grew up in New Zealand pre-1990 you would be forgiven for thinking the only type of lettuce was Iceberg. In recent years Iceberg has been replaced by the cafe favourite mesclun, yet there are many more types of lettuces to enjoy offering different flavours, texture and colour. We asked Gus Tissink from Bidfresh in Hamilton, who supply cafes and restaurants with fresh locally grown lettuces, for some of his favourites.
Iceberg
A staple from the 1950s that has regained some of its appeal. A personal favourite, it is crunchy, crisp and fresh. Iceberg lettuce varies in colour (from sea green to lime green) depending on each particular cultivar as well as where and how it was grown. Great for – Shred finely for a chopped salad or on a burger. Use the outer leaves as a gluten/carb free wrap.
Endive/Chicory
With an almost coral/seaweed appearance endive has a distinct bitter flavour. The inner, lighter coloured leaves are milder in flavour and have a subtle sweetness to them with a more delicate texture.
Baby Cos
Baby Cos leaves are crunchy and succulent with a mild flavour that allows it to be a very versatile culinary green and multipurpose ingredient in the kitchen. Great for – The classic Caesar salad or try grilling it for something different.
Butterhead Lettuce
The butterhead lettuce has wavy green or deep maroon outer leaves with more tightly bound inner leaves. It has a sweet, nutty, mild flavour paired with textures both buttery and crispy. Great for - A salad served on a platter. Use the butterhead lettuce as the first layer.
Red & Green Oak
With a buttery texture and an incredibly mellow, nutty and sweet flavour, Oak lettuce comes in both a green and red variety. It’s distinct oak like leaves make this lettuce known for its sweetness and is also very attractive on the plate.
Red Frill/Lollo Rosso
A popular ‘fancy’ lettuce, fan-shaped with blood violet leaves and a non-hearting pale green base. The leaves have a crisp, semi-succulent, hardy texture with a bold, bitter, earthy and nutty flavour.
Piccolo
A seasonal blend of baby red and green oaks, frills and cos leaves. The smaller leaves give a tender texture and mix of flavours from buttery to sweet.
Mesclun
French for ‘mixture’, Mesclun is a mix of baby lettuce leaves. Our locally grown product has a great range of red and purple leaves that make the mix visually appealing with a myriad of colours and diverse textures. The flavours range from buttery to nutty and sweet to peppery.
Green Frill
Also referred to as Lollo Biondi or Lollo Verde, is the cousin of the Lollo Rosso. An Italian heirloom variety, it has bright green leaves that have frilled edges. This curly variety of lettuce offers a tender texture and a mild green flavour.
Lettuce Eat RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
NOURISH | recipes
Wedge Salad
WITH CREAMY BLUE CHEESE DRESSING
This juicy salad will help you fall back in love with the beautiful Iceberg lettuce. A creamy blue cheese dressing (which also makes a delicious dip with crudité) is classically paired with bacon and a few croutons for crunch.
Creamy Blue Cheese Dressing
Rocket, Tomato, Parmesan AND BALSAMIC VINEGAR SALAD
I love a good rocket salad. This version uses a few extra steps to make the most of the simple ingredients, resulting in a stunning salad that will steal the show.
200g blue cheese, crumbled ¼ cup sour cream ¼ cup buttermilk
fresh rocket
2 tbsp lemon juice
tomatoes (large cherry tomatoes or small vine tomatoes are best)
salt and pepper to taste
extra virgin olive oil salt & pepper
For the salad
Parmesan
Iceberg lettuce
2 cups balsamic vinegar
cooked bacon, chopped
¼ cup brown sugar
croutons To make the dressing; Place the blue cheese, sour cream and buttermilk along with the lemon juice in a blender and blend. Taste and season with salt and pepper. Store in an air tight jar in the refrigerator for up to a week. Remove the large floppy outer layers of the berg. With a sharp knife chop it in half and, depending on the size of the lettuce, chop each half into either quarters or thirds, leaving you with 6-8 triangle wedges. Place these on a platter and just before serving sprinkle with the bacon and croutons, then drizzle with blue cheese dressing.
Semi-dried tomatoes Halve tomatoes and place on a baking tray, cut-sides up. Drizzle with olive oil and season generously with salt and pepper. Bake for 2-3 hrs at 120°C, depending on the size of the tomatoes, until semidried. Pack any leftovers into a jar and pour over olive oil and refrigerate for 1-2 weeks. Add these to pasta sauce, on pizza, with baby mozzarella on a crostini. Parmesan wafers Line a baking tray with baking paper. Place rounds of grated Parmesan cheese on the tray and bake at 180°C for 4-5 minutes. The cheese will have melted and be just starting to colour. Allow to cool and store in an airtight container until ready to use. Balsamic reduction Place the balsamic vinegar and brown sugar in a small pot. Heat and simmer until the vinegar has reduced by half and is a thick syrup.
Cheat and use one of Peplers delicious dressings. www.peplers.co.nz
To assemble the salad toss the rocket and semi dried tomatoes together, place on a plate or platter before drizzling with the balsamic reduction and topping with the Parmesan wafers.
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Grilled Baby Cos WITH LEMON AND ANCHOVY DRESSING
This salad breaks all the rules! The lettuce is cooked, and it is best dressed and left for a few minutes before serving. Taking its inspiration from a Caesar salad, the traditional creamy mayonnaise is replaced with a vinaigrette. The cos is grilled, something you could do on a BBQ, and then drizzled with the dressing, soaking up the flavours of the lemon and anchovy to accompany the smokiness from the grill.
For the salad Freshly grated Parmesan Baby cos lettuces To make the dressing Place all the ingredients in a blender and whizz until combined. Alternatively place in a bowl and use a stick blender. Slice the cos in half and place flat (or cut) side down onto a hot grill. Cook for 3-4 minutes until charred. Place charred side up on a platter and drizzle with the dressing.
Lemon and Anchovy Dressing ¼ cup lemon juice 4 anchovy fillets ½ cup olive oil
Allow to cool before sprinkling over Parmesan. Serve with more dressing on the side.
½ tsp wholegrain mustard salt & pepper
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FROM CRIME TO WINE AND SOMEWHERE IN BETWEEN From The Critic by Peter May, a crime thriller; A – ‘...Two winemakers can take the same grapes, from the same vintage, and produce entirely different wines. One might give you soft, vanilla fruit, the other tannic green pepper. It could even be argued that a wine reflects the personality of the winemaker.’ B – ‘And what do you make?’ A – ‘Oh soft vanilla fruit, of course. These days winemakers must pander to the tastes of critics who grew up drinking Coca Cola and root beer.’ B – ‘Which says what about your personality?’ A - He threw his head back and laughed. ‘Probably just that I'm a man keen to sell his wines.’ I'm a big fan of the crime thriller genre for my reading entertainment. Recently I started to read the book above. When I read this passage I thought, 'Bingo', doesn’t this say something about the way wine is sold on our domestic market. It had me thinking, I put on my ‘wine drinker’ hat and thought it very much explains how I see the wines that are presented through FMCGs channels (Fast Moving Consumable Goods). There is sameness with what is presented to us and to some degree what the presented wines taste like. There is more than a hint of formula in the categories presented on the shelves of our supermarkets and traditional liquor outlets: Aussie Shiraz; Central Otago Pinot Noir and Marlborough Sauvignon Blanc. Not only do the big names have representatives in each category, but the styles of the wines have a commercial sameness. The more interesting wines are becoming a rarer commodity in those channels. Yet they are helping the independent wine retailers to stand out in the crowd with different, funky offerings. These wines offer the same drinkability as those provided by the FMCGs channels plus they offer a barrel load of interest and are often great talking points. There are plenty of labels that have a cutting edge, D'Arenberg from the McLaren Vale, Australia and from Marlborough Fromm, Huia and Hans Herzog fit this bill. They are great examples of producers who produce quality stamped with their individuality. Going back to the conversation in The Critic, there are two other very interesting points that arise. Firstly, like soft drinks,
we generally drink a lot of our wine without food in New Zealand. There are many wines that taste so much better with food; for others it’s the reverse. We often hear the term ‘food wine’. These are wines that go so much better with food. Experiment yourself, try the same wine without and with food. You may be very surprised for the better or worse. Secondly, wine critics. There are many people who have a great deal of influence over our wine tastes due to what they say or write. We as individuals make our own assessments of those comments. What is not always realised is those comments may be paid for. There are many pay for review authors. Can they truly criticise the hand that feeds them? We started with The Critic and finish with another quote that really did put a smile on my face. Many people say I could be guilty of this too. ‘But we’re sensitive to thousands of smells,’ he said. ‘Although we can only identify up to a maximum of four odours at any one time in any mixture, regardless of whether it’s a single molecule odour, like alcohol, or something more complex, like smoke.’ He grinned. ‘So the next time you see some flamboyant wine review, extolling the virtues of half dozen or more wonderful aromas, you’ll know just what bullshit it really is.’ Wine Group: I often get asked about groups where new wines can be tried, where wine education can be had or the trends and happenings in the wine industry discussed. For this purpose we are starting a new wine group for people with all different levels of interest. Starting once a month on a Wednesday evening at 6pm. If you're interested pop us an email to wine@primovino.co.nz and we'll tell you more. We are aiming to begin in September. We'd love to hear from you.
Henry Jacobs primovino.co.nz
Ask for our catering menu
3 Ulster Street , Hamilton | OPEN 7 DAYS 6:30 am - 3:30pm P. 07-8382045 | www.plus91cafe.co.nz
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NOURISH | recipes
All Dressed Up
WORDS & RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
The classic French vinaigrette is one of the simplest sauces to make. Master the basics of making a vinaigrette and you will be armed with more than the ability to turn plain lettuce leaves into a delicious salad at a moment’s notice, you’ll begin to discover the science behind good cooking. The perfect vinaigrette is just the right balance of oil and acidity (1:2 - 1:3), perfectly seasoned with a hint of sweetness and brought together in a harmonious sauce. With very few components, a great vinaigrette relies on the quality of the ingredients. Oil - The flavour of the oil you use will affect the flavour of your dressing. When making a simple vinaigrette it’s the time to break out your favourite good quality extra virgin olive oil. I also love using a buttery avocado oil for dressings, while sesame and peanut oils are great for Asian style dressings. Acidity - This could be the traditional red wine vinegar or another, like white balsamic, rice or sherry vinegar or of course citrus juice. Remember that different vinegars will vary in acidity and thus change your ratio. Emulsifier - It’s true oil and water do not mix, that is unless emulsified. A vinaigrette is a water-in-oil emulsion which, in simple terms, means droplets of water are suspended in oil (the opposite to a mayonnaise where oil is suspended in water). To make the oil and
water mix (emulsion) you need something to act as a bond. Commercial vinaigrettes will use letchin, where a traditional French vinaigrette uses Dijon mustard. Miso and tahini are other great options. Feel free to omit an emulsifier. Your dressing will simply separate more quickly, nothing a quick shake won’t fix! Seasoning - Don’t forget to season with salt and pepper and then a dash of sweetness to balance out the fat, salt and acidity. Good old white sugar will do the trick as will honey, maple or palm sugar. Herbs (think tarragon, chives, parsley, basil…) are a great way to change up a simple dressing. Be careful not to make too much as the herbs will oxidise, lose their flavour and speed up the demise of your dressing. Test it or Regret it - Your vinaigrette is probably great but the only way to really know is to taste it in context, so before you douse your veg with it, dip a lettuce leaf in and taste.
Classic D r e h s s c ing n e r F
A true classic! Perfect on crisp lettuce leaves as well as drizzled over steamed veg. 1 small shallot, very finely chopped ¼ cup red or white wine vinegar 2 tsp Dijon mustard ½ cup extra virgin olive oil ½ tsp salt 1 tsp sugar black pepper Place all the ingredients in a jar and shake or alternatively blend in a blender or with a stick blender. Store for 2-3 weeks refrigerated in an airtight container.
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Pomegranate
Pomegranate molasses has a unique and addictive flavour which goes perfectly in Middle Eastern dishes. This dressing is great over a regular salad as well as couscous-like grains. ¼ cup pomegranate molasses* 1 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp ras el hanout 1 tbsp honey salt and pepper ½ cup avocado oil Place all the ingredients in a bowl and whisk well.
*Available at La Cave, Red Kitchen and Herbal Dispensary
Sesame Soy
Chilli + Lime
A wonderful dressing over raw broccoli, slaw, rice or udon-type noodles. Add peanut butter for a little satay flavour.
This is great over slaw and or rice noodles. Add grilled chicken, pork or prawns along with fragrant herbs (mint, coriander, Vietnamese mint, basil) for a complete tasty meal.
1 spring onion finely chopped ¼ cup toasted sesame oil ¼ cup unseasoned rice vinegar 2 tbsp soy sauce 1 tbsp finely grated ginger 1 tbsp miso 1 tsp brown sugar salt and pepper 1 tbsp peanut butter (optional) Place all the ingredients in a bowl and whisk well.
¼ cup sweet chilli sauce 2 cloves garlic 1 tbsp fish sauce 1 tsp sesame oil zest of a lime ¼ cup lime juice 2 tbsp soy sauce 1 tbsp brown sugar Place all the ingredients in a blender and blend until smooth.
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The
Ultimate Springtime Treat
THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK
0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz
Celebrate n
Hayes Common RECIPES LISA QUARRIE | IMAGES BRYDIE THOMPSON
Special occasions should be just that, special. They definitely shouldn’t involve you up to the armpits in dishes or running around like a mad thing organising every little detail from the flowers to Aunt Pat’s gluten free bread. Lisa, Brent and the team at Hayes Common are used to putting on a party, whether it’s an intimate wedding for 70, an anniversary or special birthday party, the team’s Christmas get together or a launch of a new product. And it’s those little details that often derail you that are what they revel in! In addition to their award-winning food which ensures a menu can be tailored perfectly for you, your guests and the occasion, Lisa loves organising the flowers and those extra touches that make the difference, including special glassware and crockery brought in from Royal Laboratorie. The cosy space at Hayes Common offers flexibility with the ability for groups to hire half of the restaurant or book the entire space for a completely private function. So, this silly season, leave your celebration in the expert hands of the Hayes Common team and sit back and enjoy. We tested the team out with our spring fling and even convinced Lisa to share a couple of the delicious recipes with us.
Hayes Common Cnr Plunket Tce & Jellicoe Dr, Hamilton 027 537 1853 | hello@hayescommon.co.nz
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NOURISH | recipes
Broad Bean Tartine
WITH CILANTRO GOAT CURD & PICKLED EGGS These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option.
1 cup broad beans, de-shelled ½ clove garlic, crushed and finely chopped small bunch parsley + a few mint leaves 50g Cilantro Chevre Goat Curd 2 eggs 1 cup white vinegar 2 tbsp white sugar 1 tsp beetroot or beetroot ‘juice’ extra virgin olive oil salt & pepper
Bring a small pot of water to the boil, then carefully lower the eggs into the pot and boil for 7 minutes. Drain the eggs, cool and peel. Combine the vinegar, sugar and beetroot in a small pot. Bring to the boil then remove from heat and cool. Once cooled, submerge the boiled eggs in the vinegar solution and leave for 1-2 hours (no more than 6 or they will be completely pink!). Remove eggs from liquid. They should retain a nice pink colour on the outer skin. Meanwhile, roughly chop the broad beans and herbs. Combine in a bowl with the garlic, a drizzle of olive oil and salt and pepper to taste. To serve, toast your favourite bread, spoon broad bean mix onto toast, cut the egg lengthways in half and place on top, crumble over the goat curd, place over a few slices of radish and finish with a drizzle of olive oil, and grind of pepper.
Join Wayne at home for one of his famous Christmas Cooking Classes. $75pp includes welcome treat, coffee, cooking demonstration, lunch and refreshments, plus recipes to take home. Spaces limited! Book now for classes starting in November M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz
PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ
Saltimbocca Chicken
WITH SMOKED RICOTTA, BEANS AND PEAS Chicken plus bacon equals crowd pleaser. Served with an array of green peas and beans, the dish is a must try this season.
2 large chicken breasts, butterflied 6 rashers streaky bacon sage leaves extra virgin olive oil salt & pepper 1 cup broad beans, de-shelled ½ cup edamame beans, can de-pod or leave whole 100g sugar snap or snow peas, sliced 80g ricotta liquid smoke (if no access to a smoker) knob butter juice ½ lemon Lay the bacon rashers out on a flat surface in two lots of three. Place the butterflied chicken breasts on top of the bacon (underneath facing up). Rub the inside with olive oil and season with salt and pepper. Place a few of the sage leaves on the chicken. Take the close edge of the chicken with the bacon underneath and roll tightly (sushi style) so the
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bacon forms a wrapper. Drizzle with more olive oil and bake at 180°C for 30 minutes until chicken is fully cooked and juices run clear when a skewer is inserted and the bacon is crispy. For the ricotta, if you have access to a smoker, tip the ricotta into a heat proof bowl and smoke (preferably using manuka woodchips) at a medium temp until slight browning occurs on the surface—chill immediately. If no smoker available, combine the ricotta with about 2-3 drops of liquid smoke (Culley’s Hickory Liquid Smoke works well and is available at most supermarkets) as well as a few drops of honey and mix well. For the vegetables, heat olive oil in a pan until it just begins to smoke, add the beans and peas, season and sauté for about 1 minute. Finish with a small knob of butter and a squeeze of fresh lemon. Serve the chicken sliced in half on a bed of the veg.
Quinoa, basil and olive stuffed tomatoes
Use the best tomatoes you can get your hands on to make these oven-roasted stuffed tomatoes. Boldly flavoured, salty and garlicky, they’re delicious served hot or at room temperature with fresh green beans, barbecued eggplant or courgette, new potatoes or corn on the cob. 4 large, perfectly ripe tomatoes 1 cup cooked quinoa 2 tsp olive oil 8 pitted black olives, finely chopped ¼ cup fresh basil leaves, chopped (approx.) 1 clove garlic, crushed or finely grated salt and pepper to season Preheat oven to 180°C fan bake. Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes.
Miso Potatoes
If you haven’t tried these moreish potatoes you’ve been missing out!
2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil salt & pepper
the cooked olives, basil and Cut potatoes Mix into even chunksquinoa, or keep olive wholeoil, if using baby potatoes. Place potatoes into cold water andsalt bring a gentletoboil. Cook until garlic. Season with andtopepper taste, tender, approx. 25 minutes. that the olives are salty so you won't remembering
needcrush much Drain and gently thesalt. potatoes. Place on a baking tray and coat in olive oil, season with salt & pepper. Bake at 200°C until golden and crispy on the Spoon outside.the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the
Meanwhile, mix the aioli orquite mayofirmly with the miso paste and whisk to tomatoes are packed. combine.
Put the stuffedmiso tomatoes tomato a To serve, combine potatoes, mayo,and spring oniontops and in Pecorino in a roasting dish and cook for 15–20 minutes, or until large bowl and mix until evenly coated. Serve with extra grated Pecorino fragrant, soft and a little caramelised around the on top. edges. The tomatoes will collapse if overcooked, so don't overdo it.
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ACCURATE, INTUITIVE, PSYCHI NEW DIRECTIONS AND POSI LIFE AND BUSINESS
NOURISH | issue 33
EVENTS Welcome to Nourish Magazine
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FREE DAYenjoy EXERCISE CHALLENGE FERMENTFEST the world so friends and family can7 also their own copy. I Finally, it’s spring! It has definitely been a long winter. I managed your you hands onmade. 7 FREESohome workouts beer and at Sky recipes have we want to sneak away for a few daysArtisan of sunshine (andcheese Frenchfestival food) with a City,love hearing of or seeing theGet Real Health have just Hamilton to find Nourish's biggest fan.that Doget youresults! have every copy ofNZ Nourish hop over to Noumea. And what a treat—a tropical Island, just three theiryou all new FreeDo 7 Day Free entry carefully saved? How manyreleased recipes have made? you Exercise follow hours away combining Pacific and French cultures. It’s perfect for justup Saturday 29 September, 11am-5pm us on Facebook, Instagram?Challenge. Have you subscribed andthose signed Exploring different cultureswww.skycityhamilton/fermentfest and, of course, their food is a theme starting exercise journey or for us busy to our newsletter? If this sounds liketheir you get in touch and show running through this issue. We review World Table, a fabulous new women who don't have loads of time how big a fan you are, you could be named Nourish's biggest fan — cook book celebrating those who add to the wonderful melting pot ALL+ workouts 14 minutes or less! and win a lifetime subscription a swag of are Nourish goodies. that is New Zealand. www.realhealthnz.co.nz FALLS RETREAT GARDENING WORKSHOP Enjoy! Monty’ Workshop - our most On page 26 Amber Bremner‘Full takes us onGardening a magical journey to some HAYES COMMON MEET THE MAKER comprehensive workshop covering all the lesser known parts of Bali. We also join Wayne Good on his tour This October, Grain vs Grape with Sawmill fundamentals of growing nutrient-dense, of France (page 34). On page 40 Emma Galloway conjures up fond Brewery and Super Natural Wine Co. healthy veggies! memories of a holiday in Sriorganic Lanka with some delicious curries. For more information on this great night Saturday 29 September We celebrate spring with a 9.30-3.30pm range of chicken dishes, from Red go to facebook.com/hayescommon Vicki Ravlich-Horan Kitchen’s fried chicken (page 14)pp toincludes Hayes Commons special $120 interactive garden Saltimbocca (page 72) and Banh Mi Caphe’s ginger tea chicken (pageand aEditor workshop with morning on arrival 20). With warmer weather on the horizon we let you in on some ARKANDA CHRISTMAS CLASSES delicious shared lunch. lettuce recipes with a run-down on varieties, a range of salads and Wayne's ever popular classes are back. www.fallsretreat.co.nz how to dress them up. Enjoy a beautiful Christmas atmosphere, with decorations and treasures brought Spring marks our birthday and this year we are eight years old! I FOLLOW US back from France for sale. ARTout WAIKINO know we have some super fans there. I have been told about 9.30am November 17, 18, 20, 21, 23, 24, 25, The sculpture category of Art Waikino will nourishmagazine the people who send each issue of Nourish off to far flung parts of 27, 30 and December 1, 2, 4, 7, 8, 9. once again be on display throughout the 6.30pm November 28 & December 5. grounds of The Falls Retreat this Labour Places are always limited in these very Weekend (Friday 19 - Monday 21 October). popular classes so early booking is It's the perfect opportunity to enjoy art with necessary! award-winning food in a beautiful setting! $75.00 pp includes welcome treat and FREE (no entry fee). coffee, demonstration, recipes, lunch and refreshments, plus the recipes to take home. AFFORDABLE ARTS AND ARTISAN FAIR To book email wayne@arkanda.co.nz A local art and artisan fair held at Black Sheep Bar & Grill on the last Sunday of each BOP GARDEN & ART FESTIVAL month. Celebrating the beauty and diversity of Sunday 30 September, 11am-3pm both the gardens and artists in the Bay of Sunday 28 October, 11am-3pm Plenty with 70 gardens and over 50 artists, Sunday 25 November, 11am-3pm combining to display their work this Black Sheep Bar & Grill November. 21 Plummers Point Road, Whakamarama 15–18 November EATERY & BAR www.gardenandartfestival.co.nz
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Combining creativity with expertise.
Combining creativity with expertise.
07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz
07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz
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THE WINTER BLUES BOOK A MASSAGE TODAY.
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Now open for Breakfast, Lunch & Dinner MON Now - FRI open 7am fortoBreakfast, Late | WEEKENDS Lunch & Dinner 9am MON to Late - FRI 7am to Late | WEEKENDS 9am to Late
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