Issue no. 24, Winter 2016
FLOUR
A SLICE OF
POWER
AMERICAN PIE
SOUPED UP
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FRESH LOCAL FLAVOUR
WAIKATO, NZ
NOURISH | issue 24
Welcome
It has suddenly got cold, which is to be expected in winter, but a bit of a shock to the system after such a long summer. The wet, cold weather and short days in winter can tempt us to rug up and wish away the days until spring arrives. Time is precious, and it flies by, so don’t waste it just because the weather is miserable.
from Royal Laboratorie and I share some of our tips for hosting a soirée and on page 53 we meet Tara and Rachel from FeastBox, a local company taking the hassle out of entertaining.
Embrace the season and enjoy melt in the mouth slow braises like the short rib recipe on page 25 by Brad King from Falls Retreat. Or savour a hearty soup! On page 23 Justin from The Shack in Raglan shares two gorgeous soup recipes. I always think time in the kitchen is a great way to while away the days and relish the excuse winter weather affords me to be inside cooking. Put this time to good use and invite friends around to enjoy the spoils of your labour for a casual dinner or a full-blown dinner party. On page 47 Marie Corkill
Make sure you tag us in the pictures of your entertaining fun on Facebook or Instagram. Enjoy
FOLLOW US Vicki Ravlich-Horan
MEET THE TEAM VICKI RAVLICH-HORAN | EDITOR Who would be your ultimate dinner party guests? Anthony Bourdain, George Michael and Dawn French What is your favourite winter food? One pot slow braises, chicken coq au vin or Mum’s stew. Also partial to a good steam pud!
What’s the best thing about working at Nourish? Being surrounded by passionate and talented people, from the growing team that help us put the magazine together to all our wonderful clients.
CONTENTS regular
recipes
04 05 06 07 15 41 58 60 62
11 12 13 19 21 23 25 29 33 35 37 39 41 43 45 46
Vic’s Picks News Waikato Farmer’s Market Local Art Scene Nutrition
Wine Column Health & Beauty Enviro Waikato Events Directory
features
PAULA BAXTER | CLIENT MANAGER Who would be your ultimate dinner party guests? My ultimate dinner party guests would be people who wouldn’t mind being guinea pigs – I love cooking, but sometimes reality overtakes my imagination, and what I dish up isn’t quite what I had hoped for!
plate of roast veges. No meat though!
What is your favourite winter food? I’m torn between choosing a good hearty home-made soup and a
What’s the best thing about working at Nourish? So — the best thing about working for Nourish — does this have a word count? Wearing a variety of hats at work has to be what bakes my cake. There is never a dull day, and let’s face it, who wouldn’t love a job where you get to put all your senses to the test — particularly the taste buds!
BRON ALEXANDER | CREATIVE DIRECTOR
ice cream - especialy Duck Island ice cream!
Who would be your ultimate dinner party guests? The ones who like early nights as much as me! I love my food, and I love to socialise, but anyone who knows me, knows the party is generally bound to finish up with me struggling to keep my eyes open. It wasn't hard for me to earn my "Nana" reputation!
What’s the best thing about working at Nourish? Combining my passion for food and design is a dream job. Sampling the food on photoshoot days is a very awesome bonus!
09 47 51 54 56
Flour Power Best Laid Dinner Plans Feast Box Coffee IPA All Glammed Up
EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander from Folk Creative CLIENT MANAGER Paula Baxter
What is your favourite winter food? It has to be all the wintery desserts — crumbles, pies and loads of
PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Megan Muldowney, Denise Irvine,Kate Underwood, Brad King, Liz French, Jim Bartee, Justin Thomson, Amanda Macrae, Serina Gardner, Marie Corkill, Rosie Palmer, Jess Smith, Jojo Gittings, Sue Dewes COVER IMAGE Rebekah Davenport PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Holly Russell, Jade Thorby, Taylor Shea
WE OFFER A RANGE OF TREATMENTS FOR YOU TO EXPERIENCE, WHETHER IT’S BEAUTY THERAPY MAINTENENCE, REJUVINATION OR PURE INDULGENCE. • WAXING • MANICURES • PEDICURES
• TANNING • FACIALS • WEDDING EXPERTS
• MASSAGE • EYE TREATMENTS
Call our friendly team today to book your appointment page 2 www.nourishmagazine.co.nz
07 870 5249 SKIN-BEAUTY-DAY-SPA 65 SLOANE STREET REAR EMPIRE THEATRE TE AWAMUTU
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THANKS TO Southern Hospitality, Laminex NZ, Felicity Cawood, Plump & C0 ISSN 2324-4356 (Print) ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)
Orange & Almond Cake
Poached Quince & Almond Friands Buckwheat Galettes Raw Winter Salad with Mandarins & Almonds Lemon Chicken Tray Bake Quinoa, Lemon, Caper & Parsley Crusted Fish Jaffa Shortbread Slice Carrot & Coconut Soup Kumara & Kale Soup Slow Braised Beef Short Ribs Golden Cauliflower | Cauliflower Mash Parmesan Cauliflower Poppers Chai Latte | Tumeric Latte Homemade Buttermilk Key Lime Banana Cream Pie Blueberry Pie Southern Fried Chicken Meatloaf with Bourbon BBQ Sauce Smore’s Smore’s Tart
NOURISH | spotlight
Vic’s Picks
NOURISH | news
Waikato News
THE VILLAGE
I love it when like-minded individuals get together and create something wonderful. The Village at Whatawhata is a great example of this and ticks a few more boxes at the same time, from creating a wonderful community hub to promoting local seasonal food. Whether you visit for a little pampering at the Village Boutique or pop in for some delicious produce from the Farm Shop, be prepared to linger longer. Meet friends at the cafe and let the kids run free where they can explore the huge playground and meet a few of the animals.
1 Rothwell Lane, Whatawhata www.thevillage.kiwi
MATARIKI DISH CHALLENGE
PROFS @ WOODLANDS
After a great response last year, Waikato Food Inc’s Matariki Dish Challenge is back this winter. Local chefs have been challenged to create a dish that not only uses local ingredients but also has some connection to the traditional Māori celebration of Matariki, a time specified by the stars that signals a new year.
Gordonton locals will already know that one of their favourite local spots has new owners. The Wilsons, Kate, Allan and their son Ben, have big plans for the picturesque cafe. Kate, a self-confessed food nerd, was a managing partner at James and Wells, and Allan an engineer before they decided to take the plunge and dive into the hospitality world.
Last year Andrew Clarke of Victoria Street Bistro took out the top prize with his dish, an open ravioli of muttonbird, puha and a kumara puree with Raglan oyster mushrooms, crispy chicken skin, smoked butter and harakeke (flaxseed) beurre noisette.
The addition of an edible garden and a giant chess set are just a couple of additions to come.
So this winter don’t hibernate, but get out and try something new. Support our talented local chefs and vote for your favourite dish.
CAESARSTONE NEW CONCRETE FINISHES
SPICE JARS
As someone who designs and redesigns their dream kitchen (in my head), I am currently in love with the latest design movement which uses natural materials with a modern industrial feel. Caesarstone’s new range of concrete finishes are perfect for creating this look.
These small jars from Pixie Party Supplies have transformed my chaotic spice draw to one my closet OCD self would be proud of. They would also be perfect for crafters to keep all those bits and bobs, from beads to sequins, in order.
The concrete finish adds an industrial aged patina and feel to the surface, enhancing the authentic look and yet will never require sealing. Raw concrete is a natural soft grey colour, delivering the classic industrial concrete look whilst fresh concrete offers the delicate and clean modern industrial appearance of fine white concrete. In addition to the existing sleek concrete, the range covers all bases for lovers of the concrete look.
www.facebook.com/Matarikidishchallenge e
www.pixiepartysupplies.co.nz
www.caesarstone.co.nz
THE GOOD HEALTH ROOM
Changes are also afoot at The Narrows, with the team from Two Birds Eatery expanding their successful operation out there. In addition to weddings, conferences and events they are also opening a cafe this winter.
Naturopath and medical herbalist Shona MacKenzie recently opened her clinic, The Good Health Room, in Dick Street, Cambridge. Shona is driven by the belief — and experience — that what we put into our bodies determines our health. Shona says she has discovered that achieving better health is a journey, not an overnight 'quick-pill-fix'. “It is encouraging to know,” Shona says, “the body does and can heal itself when given the right ingredients and time.”
www.thenarrowslanding.co.nz
www.thegoodhealthroom.co.nz
THE NARROWS LANDING
KEEP WINTER AILMENTS AT BAY...
with our range of Bees Blessing all natural cordials. No additives, no preservatives and no fillers, just New Zealand honey and a variety of natural ingredients.
POP IN AND SEE US OR SHOP ONLINE
07 827 3354 | 63-61 DUKE ST, CAMBRIDGE page 4 www.nourishmagazine.co.nz
DANTESFINEFOODS.CO.NZ page 5 www.nourishmagazine.co.nz
Wa i k a t o
FARMERS’ MARKET fresh local & seasonal
It’s our birthday! Ten years ago Tracey Lowndes and Keith Hutton started up the Farmers’ Market Trust. They started with just 12 stalls, and to begin with the market ran every second Sunday at Tristram Street. The market has had a few moves and, now in our peak season, is home to up to 45 stalls! Many of the market pioneers are still with us: Essenza Coffee, Clif Fryers, Granny Dunn Preserves, Monavale Blueberries, Southern Fresh, Southern Belle and Soggy Bottom Holdings. The winter is a great time for fresh local produce, perfect for making delicious warming soup. With your farmers’ market produce you could try a watercress soup, leek and potato, or the perennial favourite, pumpkin!
We have lovely produce to whip up a delicious spicy Asian stir fry with bok choy, kale, cabbage, cauliflower, broccoli, spring onion, capsicum, cayenne chillies and coriander. Salads can still be on the menu with mesclun leaves, cucumber, sweet-point capsicum, indoor tomatoes and micro-greens all available at the farmers’ market. Make your winter roasts sing with roast Desiree potatoes, kumara, baby carrots, parsnip and beetroot. Toss them all together in the pan with a lug of olive oil, some cloves of garlic and onion, and in the last 15 minutes of cooking sprinkle over some balsamic vinegar. Heaven! Serve with some steamed silverbeet (and butter!) and succulent Waikato lamb or pork.
Local Art Scene
A CITY TAKES SHAPE - GLIMPSES OF EARLY HAMILTON A concise look at the evolution of our city during the late nineteenth and early twentieth centuries. See our city grow from a rough military camp to a prospering rural town and finally acquire the trappings of an emerging city. WHEN Sat Dec 12 2015 - Sun Nov 13 2016 OPENING TIMES Until 29 February 10am - 5.00pm | From 1 March 10am - 4.30pm WHERE Waikato Museum Te Whare Taonga o Waikato, 1 Grantham St, Hamilton
FRAMING TIPS FROM THE EXPERTS THE PURPOSE OF FRAMING Quality framing solutions can literally transform artwork and an interior design. During a consultation with one of our skilled team we discuss the best design options available, how the different materials affect the artwork & how it relates to the room you plan to hang it. When we are considering framing an object we will design the best support that will not alter or damage the piece. We often deal with damaged artwork that has been framed incorrectly, stored incorrectly or damaged in transit. The artwork may need the attention of a qualified restorer. I have often said that the safest place for an artwork is within a quality frame with quality archival materials… and on the wall… to be a valued part of your interior. When I first began framing I was introduced to this quote & over the years I have referred to it to discuss with customers the importance of framing an artwork well.
FIND OUT MORE
To find out more about the Waikato Farmers’ Market follow them on facebook.com/ waikato.farmers.market or check out their website www.waikatofarmersmarkets.co.nz HAMILTON MARKET MANAGER 022 639 1995
CAMBRIDGE MARKET MANAGER 021 685 719
Ward off those winter blues with a Lettuce Man Juicing Pack or Sweetree Honey Bee Pollen and Propolis. Make some Winter Manuka Honey and lime drinks. It’s been a tough season for honey, but Sweetree will be back weekly at the market with all your favourite honey varieties.
WELLNESS CENTRE
Did you remember to freeze your favourite berries this season? Perfect for topping The Muesli Company’s ambrosial mueslis and your favourite yoghurt. Or pop one of their fresh muesli bars into the kids’ lunch boxes. If you are a Raglan regular, you’ll be aware of the buzz around The Raglan Pie Co. They specialise in handmade pies with seasonal, local ingredients. Popular choices at the market so far have been slow cooked black beer and beef with a smoked potato top, and beef and smoked mushroom. Yum! Look out for our Hamilton stallholder Southern Belle on Country Calendar and Rural Delivery soon!
Holistic Wellness Centre Spinal Injuries | Sports Injuries | Chronic Pain Myofascial Release | Oov Core Stability | Podiatry Massage | Psychology | Nutrition Personal Training | Physiotherapy
LOCAL FOOD FROM LOCAL PRODUCERS Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience! CAMBRIDGE SATURDAY 8AM-12PM Victoria Square
HAMILTON SUNDAY 8AM-12PM Te Rapa Racecourse
CREATIVE MARKET FIRST SUNDAY OF EACH MONTH 8AM-12PM Te Rapa Racecourse
FRESH LOCAL PROD UCTS 2 GREAT MA R K ETS 2
NOURISH | arts
“A frame it must glorify celebrate & enhance the picture not compete with it. It must establish limits so that the room environment doesn’t impinge on the picture nor the picture on the environment.. It must serve as a transition between wall & picture . It must protect the artwork When the frame performs its function well it makes as pleasing aesthetic contribution first to the picture, second to the room “
The Framing Workshop | www.theframingworkshop.co.nz
SARAH MARSTON With Sarah’s personal interest and knowledge in art, she sees value in all works – no matter whether that value is in dollars, sentiment or historical interest. All artwork is given the same respect and treated with the same care and attention. Over the years she has refined her craft in design and colour by keeping in touch with the latest ideas and materials , drawing from tradition and listening to your requirements.
FLOUR
POWER WORDS Kate Underwood | PHOTOGRAPHY Brydie Thompson
Flour of the wheat variety is a quintessential food crop that has truly stood the test of time. Around since the start of civilisation, it’s rather fascinating that this single harvest plant and ultimate pantry staple is one of the most versatile, capable and utilised grains in the world. The delicate nature of wheat means it requires sophisticated technology and equipment to ensure each type is milled correctly and fit for purpose. In NZ the milling extraction rate (a fancy term for the speed of processing) of the whole-wheat is higher than in the USA, so more nutrients are obtained during processing. This explains why we don’t see ‘enriched’ flour on our supermarket shelves like you might abroad, as the majority of their nutrients are stripped during milling and added later at a higher price point. Wheat processing regulations vary throughout the world. Young or freshly milled flour requires a month or two to mature and develop into its full baking potential and become the bright white colour. However, with time of the essence in the food industry, to speed up this natural ageing process many US companies sell ‘bleached’ flour. A rather controversial procedure, the flour is literally bleached with chlorine or potassium bromate to achieve the desired uniform white. This process is not permitted for use in NZ, due to its potentially harmful properties.
TYPES OF FLOUR The different characteristics of wheat and diverse protein levels ultimately determine their end use. ‘Hard’ wheat varieties contain higher protein content (10–15%) and more gluten, creating a stronger structure while ‘Soft’ wheat have less protein (5–10%), gluten and thus a weaker structure.
PLAIN FLOUR is also known as Standard flour, All Purpose
flour or Soft flour. As with all white flour, it is made using just the endosperm or centre of the wheat kernel. Generally made from soft wheat varieties, it contains a blend of both hard and soft wheat. Suitable for all cooking purposes, it doesn’t excel in any particular area. But for the general home cook, it is the perfect pantry staple with around 10–12% protein.
SPECIALTY FLOURS CAKE FLOUR, also known as Chlorinated or High ratio or Hong King flour, is made from soft wheat with less protein, can hold more water and will produce a lighter, moist, more tender cake. If wanting one cup of cake flour for a recipe you can simply use 7/8 cup of all purpose flour and add 2 tbsp of cornstarch. ITALIAN 00 FLOUR OR DOPPIO ZERO FLOUR is the
most finely ground flour. Being soft in variety, it is the perfect pasta master. Although similar to plain flour, it has been extra refined with low levels of bran, allowing for a silky dough and that desirable chewy texture in fresh pasta.
0 FLOUR is another Italian graded flour, slightly less refined than the double 0 and is ideal for pizza. The Italian system uses ‘1’ referring to all purpose and ‘2’ referring to wholemeal flour. These flour grades are generally imported in NZ. WHOLEMEAL FLOUR, often called Whole wheat flour or Wholegrain flour, is darker in colour and contains all parts of the kernel (bran, germ and endosperm). They have been extracted separately and recombined to reflect their original ratio. It is used in baking to provide moisture and extra nourishment. The fat in the wheat germ means wholemeal flour has a shorter shelf-life than plain white. TIP - Don’t be fooled as ‘1 cup flour, sifted’ is not the same as ‘1 cup of sifted flour’. Each refers to whether you should measure or sift your flour first. With this power powder on side, the sky is the limit, as long as you choose the right flour for the job. Where possible, go natural — wholemeal and unbleached — to ensure more nutrients, fibre and vitamins. But unless you are coeliac or gluten intolerant, don’t be afraid of the infamous white dust. This integral ingredient will serve you well in a range of kitchen endeavours.
HIGH GRADE FLOUR is often referred to as Baker’s flour, Bread flour or Strong flour. Milled using the hard varieties to obtain a high protein (around 15%) and gluten content, it can be used in products containing yeast and provides necessary gluten protein complexes. Perfect for producing strong, good quality bread.
SELF RAISING FLOUR otherwise known as Self Rising flour, is generally plain flour with additional baking powder or raising agent. It is distributed carefully throughout the flour and is perfect for fluffy pikelets and scones. page 9 www.nourishmagazine.co.nz
NOURISH | recipes
The most asked question at Red Kitchen is “Can I swap normal flour in a recipe for gluten free flour?” I always say no, you need a recipe specific to the flour you are using as they all have different properties and flavours and some flours are more suited to savoury dishes rather than sweet. I am also not a huge fan of gluten free flour blends, as they often have anti-caking agents and other unknowns in them. We prefer to use nut and seed flours, or a single type of flour like buckwheat, oat and brown rice. I am really excited about this issue as I have an opportunity to share our friand recipe. It is light and not too sweet, and it is best made with all the autumn and winter fruits that are plentiful at the moment like quince, feijoa, apples, pears and figs. Tinned or frozen fruit also works a treat. ORANGE AND ALMOND CAKE
Whisk baking powder and ground almonds together.
I love this recipe! For a gluten free cake it is very light. Part of its charm is it has not been adapted from a recipe that uses flour, instead each ingredient is there for a reason and you can tell the difference. We make our own almond flour from whole almonds using the Vitamix at Red Kitchen. You can make almost any flour or icing sugar using a dry jug on your Vitamix. Try making coconut icing sugar! 4 oranges
Mix the eggs and sugar together till just combined. Do not beat the eggs too much as this will aerate the mix. Add the orange slush and baking powder mixture, then mix gently till well combined. Pour the mix into the tin and cook for approx. 80 minutes Cool in the tin, and then cover gently and leave to rest overnight in the tin. Make a mix of 1 cup of icing sugar and a tiny bit of boiling water to make into a thick liquid glaze. Drizzle back and forth over the cake so it results in a streaky glaze, and then cover with toasted almonds and another layer of the glaze. Serve with whipped cream.
water 15g baking powder 310g ground blanched almonds 400g eggs (8 eggs) 310g caster sugar 375g orange slush
GLAZE icing sugar water toasted slivered almonds Put the oranges in a pot and just cover with water. Simmer for one hour and 15 minutes. Cool the oranges in the water, then drain before pureeing the oranges. Grease and line a 24cm cake tin. Pre-heat oven to 170°C.
alternative
FLOUR
250 Victoria Street, Hamilton 07 834 2363 | www.doughbros.co.nz
A CELEBRATION OF LOCAL PRODUCE AND GOOD TIMES
gluten free, dairy free & vegan options available
RECIPES Megan Coupland | PHOTOGRAPHY Brydie Thompson page 10 www.nourishmagazine.co.nz
CAKE STAND Royal Laboratorie
page 11 www.nourishmagazine.co.nz
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POACHED QUINCE AND ALMOND FRIANDS Quinces are my favourite, we have them dropping off the tree at the moment, but it’s a bit of a race to get to them before our sheep or pigs, so instead of using our homegrown ones and poaching them myself, I use Ludbrook House quinces, which is easily available in the Waikato and BOP.
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180g icing sugar 80g rice flour 110g ground almonds 6 free range egg whites 150g unsalted butter, melted zest 1 orange poached quince halves (homemade or Ludbrooke House) Pre-heat oven to 180°C. Grease a 12 hole loaf friand tray.
nourishmagazine.co.nz
Sift icing sugar, rice flour and ground almonds into a large bowl. Make a well in the centre and mix in the egg whites, melted butter and zest with a large whisk until just combined. Spoon the mixture into a tray so that each hole is threequarters full. Cut the quince into quarters and poke each bit into the friand till it is completely immersed. Lay another half quince on top and sprinkle with sliced almonds all around. Bake in the middle of the oven for 20–25 minutes until a skewer comes out clean and the tops spring back when lightly touched. Serve with a generous helping of mascarpone or Greek yoghurt.
Issue
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BUCKWHEAT GALETTES (CREPES) This is a personal favourite. We were living in France when I was pregnant with Lily and as soon as Mat played an away game with rugby, I would be at the creperie. I lied about how many visits I made a day as it was just too embarrassing to tell the truth! Well the truth is out now because Lily is also a bit addicted. Buckwheat flour is perfectly suited to this as its light nutty flavour works so well. 2 cups milk ½ tbsp sugar ¼ tsp salt 80g butter, melted
Add your favourite fillings in the middle, then fold the three ends over so it resembles a square, let it cook for another few minutes till the filling is hot and the crepe is golden brown on the bottom. SUGGESTIONS The French don’t overfill their crepes. I have listed a few of my favourite combinations, but you can serve it with any of your favourites. + Wilted spinach, ham and sliced mushrooms + Ham, cheese and break an egg on the top during cooking + Ham, mushroom, cheese and top with mesclun and a French vinaigrette + Nutella NOTE: I use Ceres organic buckwheat flour as I find it is very fine and quite mild in flavour. You can also do half plain flour and half buckwheat.
1¼ cups buckwheat flour 3 eggs, lightly beaten Mix dry ingredients together. Whisk in milk, eggs and the butter till you have a smooth batter. Let sit for 15 minutes before using.You will need a good crepe pan for this. Heat your pan, add a little butter then pour a ladle fill, approx 3/4 cup,v into the crepe pan and move it around till you have quite a thin crepe.
Megan Coupland RedKitchen www.redkitchen.co.nz
Cook till golden brown and then flip it over. page 13 www.nourishmagazine.co.nz
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NOURISH | nutrition
FOODIES EAT WITH THEIR EYES FIRST.
CITRUS
SERVE IT UP TO THEM IN NOURISH MAGAZINE.
NUTRITION WORDS Kate Underwood
Advertising in Nourish Magazine WORKS. Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.
CONTACT VICKI
021 651 537 | 07 847 5321 | vicki@nourishmagazine.co.nz
“
Find a job you love and you will never work a day in your life. - Confucius
”
It’s no secret that the citrus family and vitamin C go hand in hand, but peel it back and you’ll find there is plenty more to love about these vibrant, tangy fruits. Their versatility knows no end — from freshly squeezed OJ, breakfast grapefruit, hot lemon honey or the satisfaction of peeling a perfect mandarin segment. Whether devoured at half-time on the rugby field or overflowing in your fruit bowl, these juicy nourishing fruits can (and should!) be devoured this winter.
Hi, I’m Angela Finnigan from Tamahere. My focus is marketing and selling residential and lifestyle properties in the Waikato region specialising in Tamahere, Matangi and Cambridge areas. I have been one of Bayleys’ top selling lifestyle and residential agent for the past nine years. My venture into real estate stems from a love of architecture along with a passion for interior design. Bayleys provides me with the support I require to make the marketing and selling of a home as professional and stress free as possible. My approach is honest and enthusiastic and I enjoy taking care of people and the homes they value. If you are thinking of making a move, give me a call to discuss my unique approach to marketing and selling premium property.
M 021 623 550 B 07 834 3821 angela.finnigan@bayleys.co.nz
SUCCESS REALTY LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008 A MEMBER OF BAYLEYS REALTY GROUP
The citrus list is a long one, full of the usual suspects and intriguing less common varieties such as tangerine, clementine, yuzu, pomelo and Buddha’s hand. Encased in a flamboyant and texturised outer peel, all elements of the fruit can be put to use. From the juice and zest, to fibrous fleshy segments and whole fruit. The presence of bitter white pith is the exception; despite its inevitability it is best avoided to ensure optimal sweetness and palatability. Starting with the lovely lemon, the stalwart of the citrus clan, this multi-talented oval is often named by chefs as a top five ‘couldnot-live-without’ ingredient. Starting your day with a squeeze of lemon in warm water is a popular health ritual and for good reason. Used to kick start your stomach’s digestive juices, it helps break down food and assist the liver in cleansing the body. Lemons house nutrients such as citric acid, calcium, magnesium and limonene (a colourless compound abundant in the skin of citrus and responsible for their distinct aroma). The sour flavour and acidity comes from citric acid, a naturally occurring antioxidant that works as a preservative and reduces enzymatic browning in apples and other fruits. Not to be limited by their petite size, limes impart a fresh zingy kick, used regularly in Asian cuisines to balance flavour. They have an innate ability to bring a dish to life, cutting through fat and reducing the need for excess salt or sugar. Pairing well with both sweet and savoury, their diverse nature extends from key lime pie through to spicy Thai larb. The lime peel in particular retains an intense sharp flavour so a little zest goes a long way. Often not the most generous in the juice department, by simply microwaving your lime for ten seconds you can double your juice quota. Mandarins are thought to be sweeter and stronger than their citrus counterparts. Perfect for little hands, their easy-peel moon segments make for a delicious, no mess eating experience.
Originating from China, they provide a decent dose of folate and potassium, plus plenty of vitamin C. Grapefruit is an interesting member of the bunch, available in red, pink or white. It is a cross between an orange and the giant pomelo and can interact with the mechanism for prescription drugs. Health accolades of citrus include improved skin, reduced inflammation, immunity booster and flu fighter. All of which are to be thanked by the strong prevalence of vitamin C. Vitamin C plays a crucial role in bodily function and is considered an ‘essential’ water-soluble vitamin; it can’t be stored so needs to be regularly ingested. Working hard to protect the body from bacteria, it is responsible for instigating white blood cell or leukocyte production, which are transported around the body when required. Present in the fluid lining of mucous membranes and lungs, vitamin C’s antioxidant property protects the cell from damage via viruses or bacteria. Oranges provide the greatest vitamin C dose, with one medium orange encasing around 70 milligrams. Grapefruit is next in line with one half serving up to 40mg of vitamin C, while a whole tangelo clocks in at around 25mg. Juicing these fruits undoubtedly increases vitamin C content, but you do miss out on the fibre. The majority of NZ tangelos and oranges are grown in the Gisborne region, with navel being the largest and most popular crop. All are closely related. For example, seminole, a tangelo variety, is a hybrid between mandarin and grapefruit. Its skin is particularly high in pectin, a natural thickener, which makes it perfect for marmalade production. Citrus fruits are celebrated, utilised and enjoyed both here and throughout the globe, and it’s not hard to see why! Get your hands on some, embrace their zest and vitality and help keep your family’s health in fine fettle this season.
NOURISH | recipes
ZEST
FOR LIFE RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson Background shot on Carrera Marble laminate from www.laminexnewzealand.co.nz
RECIPE ON PAGE 19
NOURISH | recipes
RAW WINTER SALAD WITH MANDARINS AND ALMONDS
LEMON CHICKEN TRAY BAKE
Hate Brussels sprouts? It’s time to give them another go, and this salad is perfect. Thinly sliced and raw, they have a milder flavour than the sulphurous ones you remember from when your mum boiled them to within an inch of their life.
This is the perfect one pan dish you can whip up midweek. I included fennel and potatoes and served it on fresh rocket to make it a complete meal, but you could add other vegetables like zucchini (cut into big wedges) or sweet potatoes; broccoli would also be great.
This salad is also proof that you can enjoy both salads and raw food during the winter months. Enjoy this salad on its own for lunch or serve it with a gorgeous Asian spiced duck breast.
SERVES 4
1kg chicken drumsticks* 4 lemons 4 large garlic cloves, peeled ⅓ cup extra virgin olive oil
SERVES 4
4 medium potatoes, washed
12 Brussels sprouts
2 whole fennel bulbs, or 8 baby
1 fennel bulb
fresh thyme (rosemary or oregano would also work well)
1 head of broccoli
salt & pepper
½ cup sliced almonds
Mix the juice of 1 lemon with ¼ cup olive oil, garlic and some of the chopped thyme. Pour over the chicken and allow to marinade (at room temperature) for half an hour. Meanwhile chop the potatoes into chunky wedges (4–6 per potato). If using whole fennel bulbs cut the core out and cut into quarters. Finally cut the lemons into 3–4 rounds.
8 mandarins ¼ cup extra virgin olive oil zest of half an orange ¼ cup orange juice 2 tbsp raw honey pinch salt 1 tsp Dijon mustard Thinly slice the Brussels sprouts, fennel and broccoli. I find a mandolin great for this job, but a sharp knife will also do the trick. Toss with the almonds and mandarin segments and the dressing. To make the dressing, place the remaining ingredients in a small jar and shake to combine. Serve on its own or with seared five spiced duck breast, Chinese style pork belly or roast chicken.
Drizzle the remaining olive oil on a large oven tray. Scatter the fennel, potatoes and lemons on top along with the remaining sprigs of thyme. Place the chicken on the tray before seasoning liberally with salt and freshly ground pepper. I try to place a drumstick on top of a lemon slice and ensure the chicken is also covering the garlic cloves so they don’t burn and the chicken benefits from their flavour as it cooks. Back at 180°C for 45 minutes. Check that the chicken is completely cooked by inserting a skewer into the meatiest piece. If the juices run clear it is cooked. *Any chicken pieces with the skin on and bone in will work. Just remember a chicken thigh will probably take longer than a drumstick, so I prefer to cook all drumsticks or all thighs.
QUINOA, LEMON, CAPER & PARSLEY CRUSTED FISH SERVES 4
1 cup cooked quinoa (or ½ cup uncooked)* zest of 1 lemon ¼ cup flat leaf parsley, finely chopped 1 tbsp capers, finely chopped 1 large egg 4 white fish fillets salt & pepper butter and/or olive oil Spread the quinoa onto an oven tray and place in oven at 180°C for 10 minutes to allow it to dry out a little. Allow to cool and then add the lemon zest, parsley, capers and a pinch of salt and pepper. In a separate dish beat the egg then dip the fish into the egg before rolling and coating in the quinoa crumbs. Heat a knob of butter and a dash of olive oil over a medium heat. (I like using a combination of both but you can use whatever oil you prefer.) Add the fish and fry until golden on both sides. (This will depend on the size and thickness of your fish.) The key to cooking fish: don’t have the heat too high. Turn it only once and don’t over-cook it! Remember the fish will continue to cook after you turn off the heat. *I used Ceres Supergrain mix from Dante’s in Cambridge which is a mix of white, red and black quinoa along with Amaranth. page 18 www.nourishmagazine.co.nz
page 19 www.nourishmagazine.co.nz
NOURISH | recipes
JAFFA SHORTBREAD SLICE If you are increasing your vitamin C intake with a glass or two of fresh orange juice this slice is a great way to use up the peel of a couple of those oranges. Just zest the oranges first before you peel them for juice, it’s a lot easier that way! 225g butter, softened ½ cup sugar zest of 2 oranges 2¼ cups flour 300g dark chocolate ½ cup cream Pre-heat your oven to 180°C. Cream butter, sugar and zest until light and fluffy.
Tino reka te Kai
Mix in the flour until just combined and no longer crumbly. Line a 30x20cm baking dish with baking paper, then press in the shortbread mix. Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool. While the shortbread is cooling, melt the chocolate and cream, either over a double boiler or in the microwave on high for 1 minute, and then stir for one minute.
MATARIKI DISH CHALLENGE VOTE FOR YOUR FAVOURITE DISH AT PARTICIPATING LOCAL WAIKATO EATERIES FROM JUNE 6- JULY 10TH
Allow to cool before pouring over the now cool shortbread base. Decorate with crushed Jaffas or candied oranges or orange peel.
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NOURISH | recipes
SOUPED UP The Shack in Raglan shares with us a few of their favourite winter soups; a hearty kumara and lentil number with nourishing kale and a sprinkling of goat’s cheese, and a gorgeous carrot soup garnished with homemade dukkah and vegan cashew cream. RECIPES Justin Thomson | PHOTOGRAPHY Leah Hoskins
CARROT AND COCONUT SOUP, CASHEW CREAM, CORIANDER AND CASHEW DUKKAH
KUMARA AND KALE SOUP WITH GOAT’S CHEESE, PUY LENTILS AND PUMPKIN SEEDS
SERVES 3-4
SERVES 6-8
CASHEW CREAM
3 tbsp butter or extra virgin olive oil 3 medium leeks, white and light green parts only, thinly sliced
½ cup cashew nuts
3 cloves garlic
½ cup water
¼ cup fresh dill
2 tsp lemon juice
4 cups Owairaka (red skinned kumara), peeled and chopped
½ tsp sea salt Cover the cashew nuts in water and let soak for at least 3 hours or overnight. Drain, rinse and place them in a blender. Add the water, lemon juice and salt and mix until completely smooth. Taste and add more salt or lemon if needed.
sea salt and pepper 6 cups vegetable or chicken stock, homemade or store bought 3 cups curly kale, stalks removed, roughly chopped 1 cup curly parsley, roughly chopped ¼ cup goat’s cheese (or feta)
CASHEW DUKKAH
Wash the leeks thoroughly to remove any dirt. Add the butter or olive oil to a heavy bottomed pot and cook out the leeks until soft. Add the garlic and cook for another 3–4 minutes.
¼ cup cashew pieces 1 tsp coriander seeds
Add the kumara and stir to coat in oil. Cover with the stock and simmer gently until the kumara is soft, about 30 minutes. Allow to cool.
1 tsp cumin seeds 1 tsp fennel seeds
Blanch the kale, parsley and dill in boiling water for 1 minute, drain and retain the liquid. Refresh the kale and herbs under cold running water. Squeeze out any excess water. Add kale and herbs to cooled kumara soup and blend until smooth, adding some of retained kale liquid if soup is too thick.
1 tbsp sunflower seeds 1 tsp sesame seeds 1 tsp sumac ½ tsp sea salt
Taste and season with salt and pepper.
Preheat oven to 180°C. Toast the first six ingredients on a baking tray for 6 minutes or until you can just smell the spices. Remove from the oven and cool. Using a mortar and pestle (or a food processor) grind until you have a coarse crumb. Add the sumac, check for seasoning and add more salt if required. Store in an airtight container.
PUY LENTILS & PUMPKIN SEEDS 1 cup cooked Puy lentils ½ cup dry-toasted and salted pumpkin seeds 1 large bunch flat leaf parsley
CARROT SOUP
¼ cup dill, roughly chopped
3 tbsp coconut oil
½ green chilli, finely chopped (optional)
1 cup onions, peeled and thinly sliced
1 lemon, zest and juice
1 tbsp ginger, peeled and grated
1 tbsp olive oil
2 garlic cloves, peeled and sliced
Combine all the ingredients in a bowl and mix well. Taste and season with a little salt and pepper.
½ tsp ground cumin ½ tsp ground coriander 4 cups carrots, peeled and chopped 4 cups vegetable or chicken stock, homemade or store bought. Heated.
When you are ready to serve and the soup is nice and hot, ladle into your soup bowls, top with the Puy lentil and pumpkin seed mix and crumble some goat’s cheese (or feta). Enjoy.
330ml can coconut milk coriander leaves to garnish Add the coconut oil to a heavy bottomed pot and cook the onions on a medium heat until soft. Add the garlic, ginger, ground cumin and coriander and cook for a further 3–4 minutes. When the garlic is seethrough and the spices fragrant, add the carrots and mix well. Pour in the heated stock and coconut milk and let it simmer until carrots are cooked through. Allow to cool a little and blitz with a stick blender until smooth or use a large whisk vigorously if you prefer a bit of texture, adding more stock or water to thin it if required. Taste and season with salt and pepper. Garnish each bowl with the cashew cream, cashew dukkah and a few coriander leaves
The Shack 19 Bow Street, Raglan www.theshackraglan.com page 23 www.nourishmagazine.co.nz
NOURISH | recipes
SHORTLISTED WORDS & RECIPES Brad King | PHOTOGRAPHY Brydie Thompson
At The Falls Retreat, we focus on using seasonal produce, and with winter here, hardy herbs, carrots, onions and root veg become the staples of our kitchen vege garden. This recipe makes great use of what is readily available and uses a red wine off our wine list, but feel free to use whatever you have on hand. Be warned, it’s not a quick fix recipe for a last minute meal — a 12 hour marinating process and then 6 hours slow cooking does require some planning and preparation. But with meat that falls off the bone and melts in your mouth, your patience will be rewarded.
SLOW BRAISED BEEF SHORT RIBS 2kg beef short ribs
Put a lug of olive oil into a large saucepan, add diced vegetables and sauté till lightly browned. Add the spiced red wine and reduce by half. Add beef stock and parsley stalks and bring to the boil. Simmer for 5 minutes.
1 bunch thyme 1 bunch rosemary 1 bunch oregano
Place ribs in a large deep roasting pan and pour the stock and veges over the ribs. Cover with parchment paper and foil and place in oven at 150°C for 5–6 hours or until meltingly soft.
1 tsp finely chopped garlic zest of 1 orange
Remove from oven and let cool in liquid for 1 hour. Pull from liquid and remove bones. Strain stock and reduce until desired taste.
zest of 1 lemon olive oil
Pour stock back over rib meat, put back in oven till hot and serve with desired sides.
500ml red wine 2 onions medium, diced 2 carrots medium, diced
TIP
2 ribs celery, medium diced
Aluminium foil oxidises and often sticks to the meat during the cooking process — put a layer of baking paper under the foil to avoid this happening!
3 bay leaves 2l beef stock handful parsley stalks
HOW CAN I GET RESTAURANT QUALITY FOOD AT HOME?
Pat beef dry and season with herbs, garlic and citrus zest. Mix citrus juice with a little olive oil and pour over the meat. Marinate for 12 hours.
It’s what you do before the braise goes into the oven that counts! Most braises require a “mirepoix” (a fancy French word to describe the onion, carrot and celery combo), but it’s by adding a twist of something extra, such as the citrus in this recipe, that raises it to the next level.
Remove seasoning from ribs and add this to the red wine. Pat dry the beef. Season ribs liberally and sear on all sides until well browned.
WANT A COOKING QUESTION ANSWERED? Brad King is the chef and owner of Falls Retreat & Bistro in Waihi and a 2015 Beef and Lamb Ambassador. Each edition Brad shares his knowledge and expertise. If you have a question or culinary problem you think Brad could help with, please email info@nourishmagazine.co.nz with Brad King in the subject line.
The Falls Retreat 25 Waitawheta Road, Waihi www.fallsretreat.co.nz
It’s time to celebrate the good things in life. Join us at Prof’s@Woodlands – the café where you celebrate.
Prof ’s @ Woodlands
42 Whitikahu Road, Gordonton 07 824 3985 Follow us Prof ’s at Woodlands
page 25 www.nourishmagazine.co.nz
REDISCOVER THE
SHORT RIB WINE MATCH Quarisa Shot in the Dark 2013 Cabernet Shiraz (Australia)
MIKE VANDY FROM MAGILLS HAS SOME TOP RIB TIPS
Comprised of 85% Cabernet Sauvignon and 15% Shiraz, this wine is crafted by John Quarisa from a blend of grapes from carefully selected vineyards. The wine is a deep brick red, with notes of blackberry and blueberry and a hint of cinnamon spice. The palate is oozing dark black fruits with ripe tannins and well integrated oak. Falls Retreat wines are supplied exclusively by Jim Bartee of Finer Wines, Katikati.
Beef short ribs (or spare ribs) are taken from the forequarter, after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat, and usually consist of 4 to 5 ribs with connecting meat tissue that can be cut into single ribs to braise, roast or BBQ. A cut favoured by chefs but not found in supermarket butcheries, in our opinion it is one of the tastiest cuts of beef! Invest the time in slow and long cooking to get it to a stage where it falls off the bone.
81 B, Jacobs St, TE AWAMUTU
magills.co.nz
BOOK YOUR NEXT EVENING FUNCTION WITH US! PHONE CRAIG ON 027 339 3335 FOR FURTHER INFORMATION
OPEN 7 DAYS 9.30am to 5.00pm page 26 www.nourishmagazine.co.nz
07 856 6581 | GATE 1, HUNGERFORD CRESCENT HAMILTON GARDENS
the perks of being a
CAULIFLOWER WORDS & RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key ingredient in gluten free pizza bases or carb free rice and mash. Forget boiling it. To get maximum flavour and truly enjoy this vegetable in its own right you need to roast or pan fry it. Or fool the fussiest eater by turning it into faux nuggets.
GOLDEN CAULIFLOWER This simple method of cooking cauliflower completely transforms it into a scrumptious savoury veg everyone will love. Slice the cauliflower into approx. 1cm thick pieces. Melt some olive oil and butter in a pan and add the cauliflower in one layer. Fry over a med-low heat for 15 minutes or until golden brown before turning and cooking the other side for a further 10–15 minutes. Season well and serve with a tomato chutney or Kasundi.
CAULIFLOWER MASH This is a great alternative to mash potato, especially if you are cutting back on the carbs. SERVES 4
½ cauliflower 1 cup vegetable stock ½ cup milk 2 cloves garlic Cut the cauliflower into florets and, along with all the other ingredients, place into a pot. Cover and bring to the boil. Simmer for 15 minutes or until the cauliflower is very soft. Drain, reserving ¼ cup of the cooking liquid, then add this back in with the cooked cauliflower and puree. A stick blender does this best but if you don’t have one a food processor will work. Check for seasoning before serving.
To stir fry, heat a little oil in a pan, add the rice and cook, stirring often for 5–10 minutes. Sweating off some onion, garlic and ginger first, then adding the cauliflower will make it even tastier! Tip - Add blanched cauliflower florets to your macaroni cheese
PARMESAN CAULIFLOWER POPPERS I am not professing these are healthy, but they are a great alternative to a chicken nugget and a sneaky way to get some vegetables eaten. Serve them as a side, after school or party treat. They will of course go down well with tomato sauce but are also delicious with aioli or a cheese sauce. 3 cups cauliflower florets (approx 1cm each) ½ cup flour salt
CAULIFLOWER RICE A great low carb alternative to rice, you can prepare cauliflower rice ahead of time and freeze for a quick and nutritional option for your next curry, stew or salad. Simply chop your cauliflower into large florets, removing the thick main stalk. Blitz these in a food processor for approximately 30 seconds or until the cauli resembles rice. Depending on the size of your food processor and/or the cauliflower, you may want to do this in a couple of batches. No food processor? A grater will work too. At this stage you can portion and freeze the ‘rice’ or cook it by microwaving, roasting or stir frying. To microwave place the rice in a bowl, cover with cling film and cook on high for 3–4 minutes. To roast, drizzle an oven tray with a little extra virgin olive oil or coconut oil, spread the cauliflower over and stir. Season or add extra herbs and spices if you wish before roasting at 200°C for 12–14 minutes, stirring a couple of times.
2 eggs 1 cup panko crumbs 1 cup Parmesan cheese, grated oil for deep frying Bring a large pot of water to the boil, add a good pinch of salt and plunge the florets in for 2–3 minutes before placing them in ice cold water. Once cool, drain and then dry on a clean tea towel or paper towel. Place the flour and pinch of salt in a zip lock bag (I save the ones from the supermarket bulk bins for these purposes) and the cauliflower. Close and shake to ensure the florets are completely covered in flour. In a small bowl beat the eggs. In another, mix the breadcrumbs and Parmesan. Now using one hand dip the cauliflower in the egg, then using your other hand dip them in the crumbs. In several batches deep fry at 180°C for 5–10 minutes or until golden brown.
THE
Village
THE NEW COMMUNITY HUB IN WHATAWHATA. COME AND RELAX, SHOP, EAT AND BE PAMPERED ALL IN A PICTURESQUE RURAL SETTING, AT THE VILLAGE!
Celebrating 20 years Bronwyn Lowe, our recent herbalist, reflects on being a medical herbalist for the last 20 years. It is 20 years since I opened The Herbal Dispensary in Raglan. When I graduated with a diploma in herbal medicine in 1996 there were not many people around who knew what herbal medicine was and how it worked. There certainly was not a queue of people beating down the doors to consult with a medical herbalist. My reason for opening a herb shop and clinic was to spread the word about herbal medicine and also to educate people on how herbal medicine can be used to improve your health and wellbeing. Little did I know of the wonderful, exciting, challenging and immensely satisfying journey ahead of me!
Wholesome homemade food using fresh, local and seasonal produce.Relax in our rural surroundings, enjoy a great cup of coffee all while the kids have fun exploring our playground.
07 829 8892 or 021 829 809 | café@thevillage.kiwi
TheVillageWhatawhata
herbs is constantly being validated by new research. Herbs and their constituents are being used successfully to help with many current day health issues, such as diabetes, which is on the rise and destined to become a major strain on the health systems around the world. I would like to thank every single customer who has been through our doors and, more recently, shopped via our website. You have helped us to offer employment to Raglan locals and also naturopath and herbal college graduates from around New Zealand and overseas. Some of our customers have been with us since day one, in fact some are now third generation from the same family.
Since then, as well as operating The Herbal Dispensary, I have taught at Wintec, run evening classes in Raglan and Hamilton and talked to countless community groups, hopefully spreading the good word about herbal medicine.
Coming to work is still as rewarding and exciting as it was on that first day.
Today, 20 years later, many people know of and use herbal medicine in their daily lives and also when they or their family members are unwell.
We are celebrating our 20 years in business with ongoing events and prize draws all year. Keep up to date with events on our social pages. We would love to see you.
It has been and still is an exciting time to be a medical herbalist. Traditional use of
If you ever have any questions on herbal medicine or would like to know more about how it can help you, please contact us at The Herbal Dispensary in Raglan.
by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary | 6 Wallis Street, Raglan
theherbaldispensaryraglan.co.nz
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page 31 www.nourishmagazine.co.nz
NOURISH | recipes
Warming
WINTER DRINKS JOJO FROM TWO BIRDS EATERY IN HAMILTON EAST SHARES TWO HEALTHY, DELICIOUS AND WARMING DRINKS, PERFECT FOR THIS TIME OF YEAR.
CHAI LATTE Chai lattes have become a very popular cafe drink. However, in most cases they are made from a sugar syrup with only a hint of the true flavours of this ancient Indian drink, and with none of the health benefits. My version, however, will warm you from the inside out without leaving you on a sugar high and subsequent fall. MAKES 2 SERVES
3 good quality black tea bags (2 tbsp of loose leaves) 2 star anise fresh ginger (size of thumb) 1 tsp nutmeg powder 4 cardamom pods 4 cloves 2 cinnamon quills sweetener of your choice to taste (I use about 1 tsp of raw honey per cup) Release the flavour of the spices by giving them a pound. Add these and the tea to a small saucepan along with two cups of water. Gently heat and allow to simmer until the liquid has reduced and is a dark syrup. Strain the syrup and divide between two cups. Heat your choice of milk and pour into the chai syrup, sweetening to taste with honey or your choice of sweetener.
TURMERIC LATTE Turmeric has been used for thousands of years because of its excellent antibacterial and anti-inflammatory properties. A turmeric latte is a great drink to help you relax and include this wonder spice into your diet. MAKES 2 SERVES
2 tsp turmeric powder (or 1 finely chopped turmeric root) 1 tsp ginger powder 1 tsp cinnamon pinch of black pepper (this helps the absorption of turmeric in the body)
Add all spices into a blender. Heat milk of your choice in a pot until just boiling. Remove from heat and add all ingredients together in a blender. Blend until all is combined. Pour into a mug and add sweetener to taste. www.twobirdseatery.co.nz
2 tsp raw honey (if vegan you can use coconut sugar) 2 cups of milk of your choice (almond, cashew or raw milk is great)
PHOTOGRAPHY Vicki Ravlich-Horan page 33 www.nourishmagazine.co.nz
NOURISH | feature
Food America RECIPES Vicki Ravlich-Horan PHOTOGRAPHY Holly Marie Russell
Until lately most of us would associate American food with fast food outlets and drive thrus. But suddenly American food is cool. And like any country of its size, its food is as diverse as its people, reflecting their different cultures, history and traditions. So this Fourth of July why not celebrate the country that gave us those foods we all love; the burger, fried chicken and doughnuts. But remember that these foods don’t have to be cheap, processed and from a multinational chain. Make your own or seek out great examples of these, and while you are at it, perhaps attempt some of the other great dishes from the USA, think BBQ brisket, cornbread, pumpkin pie.
A Taste of America
Here are our top three picks for a taste of the US in Hamilton.
MAMAS DONUTS Forget the cream filled long donuts we grew up on. American donuts, the type television cops are always eating, have started popping up all over New Zealand. In our opinion, and the lines outside their shop on Saturday mornings will attest to this, Mamas Donuts on Greenwood Street are the best! Their classic glazed donut is always a winner or you can go for one of their gourmet ones with flavours like banoffee and cookies and cream.
AMERICAN TRANSLATION Found an American recipe online but can’t make head nor tail of it? Here are a few conversions that may help.
A stick of butter = 112g butter A pint = approx. 2 cups (473mls). Note this is different to a UK pint Cilantro = coriander Arugula = rocket BBQ SAUCES
Kosher salt = flaked salt
Dante’s in Cambridge stock a range of locally made BBQ sauces and mayonnaises from Wild Country and 362 GrillHouse that will instantly transform your burgers, sausages and chicken wings into a taste of America.
Half-and-half = a mix of half cream, half milk HOMEMADE BUTTERMILK Used in many American dishes, buttermilk is not as common in New Zealand, and as far as I know there is only one commercial variety. You’ll find it in most supermarkets, usually near the cream, but if you can’t get your hands on any, Greek yoghurt thinned down a little with milk often works, especially if using in scones or pancakes.
CALIFORNIAN SIPPING Often hard to find in NZ , Zinfandel is a grape almost exclusively grown in California.
OR MAKE YOUR OWN.
Originating from the Southern Italian variety Primotivo, fans of big bold reds, if you spot one, snap it up. Primo Vino in Hamilton currently have a stunner called Poizin along with a few other interesting American wines.
1 tbsp lemon juice or white vinegar
1 cup milk Mix the lemon juice or vinegar with the milk and allow to stand at room temperature for 5–10 minutes.
Make entertaining easy with FeastBox. Ingredients for a fresh and seasonal menu delivered to your door.
Order your FeastBox today.
TWO BIRDS EATERY | 44 Clyde Street, Hamilton 3216 | 07 856 8508 | www.twobirdseatery.co.nz page 34 www.nourishmagazine.co.nz
www.feastbox.co.nz
twobirdseaterynz page 35 www.nourishmagazine.co.nz
NOURISH |recipes
IS THERE ANYTHING MORE
American
THAN A SLICE OF PIE? RECIPES Megan Muldowney PHOTOGRAPHY Holly Marie Russell
Key Lime Banana Cream Pie CUSTARD
CUSTARD
½ cup sugar
Whisk the sugar, flour, cornflour and salt together in a saucepan. Gradually stir in the milk and cream and add the lime zest. Give the mixture another final whisk to make sure there are no lumps. Cook the custard over medium heat, stirring continually, until the mixture thickens (8–10 minutes). Remove from heat.
3 tbsp flour 2 tbsp cornflour pinch of salt 1 cup milk 1½ cups cream zest of two limes 2 egg yolks 20g butter
COOKIE BASE 350g Oreos (35 biscuits) 60g butter, melted
BANANA LAYER 2 bananas 1½ tbsp lime juice 2½ tbsp desiccated coconut
CREAM TOPPING
In a small bowl, whisk together the egg yolks. Add a few spoonfuls of the hot custard into the egg yolks, mixing well. Add the egg yolk mixture back into the custard, stirring quickly to incorporate. Continue cooking the custard over medium high heat for 2 minutes until thick. Add 20g of butter, stirring through. Place custard into a bowl. Lay cling film over the surface (to prevent a skin from forming) and leave to cool down while you make the rest of the pie.
COOKIE BASE In a food processor, finely crush the Oreo cookies. Transfer cookie crumb to a bowl and rub in the melted butter, making sure it is all very well blended, otherwise you will get a crumbly base. Line the base and sides of a 26cm flan tin with the cookie base. It should be pressed in very firmly and have a smooth finish.
BANANA LAYER Slice the bananas into ½ cm rounds. Place them into a bowl and toss them in the lime juice and coconut, making sure they are well coated.
ASSEMBLY
2 cups cream
Line the cookie base with the bananas, leaving small gaps between each banana slice, so the custard will cover them entirely.
2 tbsp icing sugar, whipped
Pour the custard over the bananas, smoothing it over so the entire surface is covered.
LIME SPRINKLE
Cover the pie with glad wrap and chill in the refrigerator for at least 3 hours. When the pie is sufficiently chilled, decorate with whipped cream and lime sprinkle.
zest of 1 lime 2 tsp desiccated coconut, mixed together
NOTES If the Oreo cookie is too rich, replace with a wholemeal digestive biscuit. You can chill the custard down faster by placing it in an ice bath.
NOURISH |recipes
My My Blueberry Pie
BLUEBERRY FILLING 3½ cups frozen blueberries ½ cup water 2 tbsp sugar zest 1 lemon ½ tsp cinnamon 4 tbsp cornflour mixed with 1 tbsp water and 2tbsp of hot blueberry juice
PECAN PASTRY 1½ cups plain flour pinch of salt 150g butter, chopped into ½ cm squares and frozen ½ cup pecans ½ cup sour cream 1 egg yolk
BLUEBERRY FILLING Place the blueberries, water, sugar, lemon zest and cinnamon into a pot. Cook over medium heat until the blueberry mixture is hot and starting to simmer, about 7 minutes. Mix the cornflour with the water and hot blueberry juice (from the pot) and stir into the blueberry mixture. Turn the heat up and stir until thickened, about 3 minutes. Set aside to cool while you make the pecan pastry.
PECAN PASTRY Using a food processor, whiz up the flour, butter, salt and pecans until the mixture is like a coarse crumb with some small visible chunks of butter. Mix together the sour cream and egg yolk. Add the sour cream mix to the food processor and whiz for about 10 seconds until the dough starts to come together. Turn dough out onto a board or bench and knead lightly to form a ball. Cover the dough in cling film and refrigerate until needed.
ASSEMBLY Divide the pastry in half. Roll out the first half of the pastry until it’s ¼ cm thick (it will be about 29cm in diameter). Line the base of a 25cm pie dish with the pastry and fill it with the blueberry mixture. Refrigerate the pie while you prepare the lattice top. Roll the other half of the pastry out, about 29cm in diameter. Using a ruler, cut thickish strips of pastry. Lay the pastry strips over the filling in a lattice pattern. Trim the edges of the pie. For a decorative edge, use a small heart shaped cookie cutter to cut out extra pastry pieces. Brush the edge of the pastry with water and place the pastry hearts around the edge. Brush the pastry top lightly with an egg wash and sprinkle with a tiny amount of caster sugar. Bake for 35–40 minutes at 180°C.
Megan Muldowney The Cafe Baker www.thecafebaker.co.nz WOOLEN PLACEMATS Plump & Co | PLATES Southern Hospitality
The American’s Influence
Southern Fried
Chicken
Part 1 Hype versus Reality 100/100: What should this mean? I'd say perfection in the eyes of the scorer who is looking for the absolute best of the best. A personalisation of the ultimate in any form. Robert Parker, the great American wine critic and creator of the Wine Advocate, was the first major wine critic to make 100/100 the pinnacle. Every time he scored a wine that highly the reaction was instant on the market. The wine sold out in a flash.
RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson
Fried chicken is a dish loved around the world, but it was one particular American Colonel and his eleven secret herbs and spices that made the Southern American comfort food famous. The trick to making succulent moist chicken is to brine it first, and after much research and many trials, I discovered brining the chicken in buttermilk, the ingredient often used to make the coating, created the best results. Normally, for tender and tasty results, I would recommend using a cut with the bone in, but I found that the chicken (both drumsticks and breast) with the bones took too long to cook and often needed finishing off in the oven to ensure they were cooked all the way through. By using boneless and skinless chicken thigh I got the tasty and tender results I was after. They cooked easily and I didn’t miss the extra layer of fat the skin would add.
500g boneless, skinless chicken thighs 1 cup buttermilk ¼ tsp white pepper ½ tsp celery salt 1 tsp garlic powder 1 tsp onion salt Mix the spices into the buttermilk. Cut the chicken in half and place in the buttermilk. Mix, cover and refrigerate for 6–12 hours.
½ cup flour 1 tsp garlic powder 1 tsp onion salt ¼ tsp marjoram ¼ tsp white pepper ¼–½ tsp paprika ¼ tsp allspice ¼ tsp celery salt ½ tsp mixed herbs oil for deep frying Mix the herbs and spices into the flour. Drag each piece of buttermilk soaked chicken through the spiced flour mix and then drop into hot oil to fry. Double dip the chicken by placing back in the buttermilk after the first dredging of flour and then in the flour again before frying for an extra crunchy coating. For best results your oil should be 180°C. Don’t overcrowd the fryer with chicken, instead cook in batches, otherwise you will lower the temperature of the oil. The Chicken will take approximately 7–10 minutes to cook through, but this will depend on how thick it is. Don’t drain on a paper towel as this will make the coating soggy. Instead, place the chicken on a wire rack with a paper towel underneath. I have the oven on low and place the chicken in the oven on the wire tray while I cook the remaining batches.
Different critics at different times have awarded these scores. In recent times we have seen 100/100 given to the Te Mata Coleraine 2013, Neudorf Moutere Chardonnay 2014 and the recently released Coleraine 2014. Having tasted the first two I simply can't agree with either assessment. I've asked myself, are these among the best wines I've ever tasted? My answer is no. Have the critics asked themselves that question? Perhaps, probably, but are these two super New Zealand wines up with the best ever produced? In their opinion they must be. Yes, it is a personal opinion. The question must still be asked, are these wines equal to the greatest wines ever produced? I think not, especially in their relative youth. What are you going to give them if they improve over time? The wines that have scored these huge scores are undoubtedly super wines. I have no issue with that. Are they perfection, 100/100? Only if they are equal to the greatest of the greatest; the best of the best. That is debatable. Part 2 The Great New Import Peachy, melony, lush, full and moreish. This is the way most people seem to prefer their Chardonnay. New Zealand produces outstanding Sauvignon Blanc, so much so that even the very inexpensive versions are full of the characters that we recognise as being fundamental to what we recognise as Sauvignon Blanc. This will be very much the same in countries that are recognised as being very, very good at producing certain grape varieties. Australia, Chile and Argentina make super drinking, inexpensive red wines, for example. Chardonnay in our climate can often lack the structure and depth needed to be recognised for what it is at the lower price points. How many inexpensive Chardonnays resemble Sauvignon Blanc, especially with their high acid and thin mouth feel? Chardonnay seems to have that needed attribute when coming from the United States. Even the inexpensive versions have that essence of what makes the grape variety what it is. A winemaker was instore recently and described how you can purchase highly drinkable Chardonnay off the shelf in the US for as little as $6 a bottle. Over the last few years we have seen an influx onto our market of brilliant value for money US Chardonnays. For many years they were simply priced off the market due to the high US dollar. There was also a time where many of the US examples were over-blown: overoaked, over-stated and blousy. They have progressed a long way over the last few years and now make wines that are superior value across all price points. Reading the list of Top 100 Wines and 'Wines of the Year' in many of the major wine magazines, it is easy to notice the representation of US Chardonnay and the absolute lack of ours. New Zealand Chardonnay has had a rollercoaster ride in the eyes of the drinking public. From the highest of highs to the lowest of lows. It is currently going through a resurgence; it is very much back in vogue. The style that is the most preferred tends to be on the lusher, fuller side. These wines, when produced locally, are more often than not in the more expensive price brackets. Getting them sub $15 is extremely difficult while the $15 to $25 price bracket sees an increase in number in that style against lots of other styles. It is in this price bracket the New Kids on the Block from the United States score so well. It is welcoming, friendly and just a little bit cuddly. It is Chardonnay the way it should be.
Henry Jacobs | primovino.co.nz
NOURISH | recipes
Meatloaf is not exclusively an American dish, but it is most definitely one they have claimed. The secret to a great meatloaf is moisture. Mine gets this with the combination of oatmeal as a binder for the two different minces and the addition of buttermilk. Finely chopped mushrooms add to the “meatiness” of the loaf, adding an umami factor.
Meatloaf WITH A BOURBON BARBEQUE SAUCE PLATES Southern Hospitality
I personally like my meatloaf without a sauce, but most American versions are slathered in a sweet BBQ style sauce, which is, in essence, a mixture of sugar, tomato sauce and vinegar. So for this version, I added good old American bourbon which adds a smoky flavour. MEATLOAF
Line a large loaf tin (approx. 15x25cm) and press the meatloaf mixture into this. Pour a ¼ of the BBQ sauce over the meat and bake at 180°C for 30 minutes.
SERVES 6 WITH LEFTOVERS FOR LUNCH THE NEXT DAY
1 tbsp oil
Lay streaky bacon onto a baking tray and carefully tip the meatloaf onto the middle of it. Wrap the bacon around the meatloaf and brush with more of the BBQ sauce before returning to the oven for a further 30 minutes.
1 onion, finely chopped 1 medium carrot, peeled and finely chopped 1 celery stalk, finely chopped
Serve the meatloaf with mashed potato or cauliflower and steamed greens and more BBQ sauce on the side.
2 cloves garlic, finely chopped 1½ cups finely chopped mushrooms ½ cup oatmeal
BOURBON BBQ SAUCE
1 tbsp soy sauce
1½ cups tomato sauce
¼ cup buttermilk
3 tbsp Dijon mustard
¼ cup tomato sauce
¼ cup brown sugar
1 tsp Dijon mustard
2 tbsp maple syrup
500g pork mince
¼ cup cider vinegar
500g beef mince
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
½ tsp white pepper
½ cup bourbon
350g of streaky bacon (we used Magills) Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté over a low heat for 8–10 minutes until the vegetables are soft and the onion is translucent. Add the mushrooms and cook for another 5–10 minutes before taking off the heat and transferring to a large bowl.
2 tsp garlic powder juice of half an orange Place all the ingredients in a small pot and simmer for 20 minutes until thick.
Add the remaining ingredients and mix thoroughly. I find getting my hands stuck in is by far the best way to do this.
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JUST ONE
S’MORE Whether around a camp fire or the Kent, s’mores are always a fun family dessert. No fire? Don’t despair, a brulee burner works a treat and you can get these from good kitchenware stores like The Scullery in Hamilton.
GRAHAM CRACKERS
MARSHMALLOW
1¼ cups flour, plus more for working
1 cup warm water
1 cup wholemeal flour
2 tbsp gelatine
½ cup wheat germ
1½ cups sugar
1 tsp baking soda, dissolved in 1 tbsp of hot water 1 tsp ground cinnamon
½ cup liquid glucose (available from good food stores like Red Kitchen, Te Awamutu and Bin Inn, Papamoa)
150g butter, softened
1 tsp vanilla paste
¾ cup packed brown sugar
2 egg whites
1 tbsp golden syrup
Sprinkle the gelatine over ½ cup of the water, stir and set aside.
Beat the butter, sugar and golden syrup together until light and fluffy. Fold in the remaining ingredients and mix until it forms a dough. Divide in half, wrap in cling film and rest in the fridge for 10 minutes. On a lightly floured bench roll out the dough and cut into squares by either using a ruler and knife or a cookie cutter. I used a 6cm ravioli cutter. Carefully place each cookie on a lined baking tray and back at 180°C for 8–10 minutes or golden brown.
Place the sugar and glucose along with the remaining water in a pot. Over a low heat stir until the sugar has dissolved. Increase the heat and bring to a simmer. Continue to cook without stirring until the sugar syrup reaches 125°C on a candy thermometer. If you don’t have a thermometer, you want the syrup to reach hard-ball stage, which means if you drip a little in a glass of cold water it will form hard balls of candy. In a stand mixer, beat the egg whites to stiff peak stage. Carefully mix the gelatine mix into the syrup. Now with the beater running, slowly drizzle the sugar/gelatine syrup into the egg whites. Add the vanilla and beat for another 3–5 minutes. Line a baking tray (approx 20x30cm) with greaseproof paper and dust this liberally with a mixture of half cornflour half icing sugar. Pour in the marshmallow mix and allow to set for at least 2 hours. Dust the top with more cornflour/icing sugar before cutting. Toast your marshmallow then, while still hot, sandwich between a piece of chocolate and two Graham crackers.
Smore’s Tart 250g digestive biscuits 100g butter, melted 250g dark chocolate 50g butter 1 cup cream 4 egg whites, at room temperature (we love Otaika Valley Free Range) 1 cup sugar 200ml water pinch cream of tartar Crush the biscuits to fine crumbs then mix in the melted butter. Press into a lined (approx. 23cm) tart tin.
Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage the sugar syrup should have reached 125°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled. Arrange the meringue on top of the chocolate base. Using a kitchen blow torch, caramelise the meringue just before serving. Note: get your candy thermometer and blow torch from The Scullery on Victoria St, Hamilton
Heat the butter and cream in a small pot before adding the chopped chocolate and stirring until completely melted and combined. Pour this into the biscuit lined tart case and chill for a few hours. Put the sugar in a small pot along with the water and bring to a simmer. When the sugar has dissolved, increase the heat. Using a candy thermometer, measure the temperature. When it reaches 115°C start to whisk the egg whites.
BEST LAID DINNER PLANS WORDS Vicki Ravlich-Horan & Marie Corkill | PHOTOGRAPHY Holly Marie Russell | FLOWERS Felicity Cawood
NOURISH | feature
Entertaining in the summer seems so effortless: put some beer and wine on ice, fire up the BBQ, throw some salads together and voila, you have an instant party. Come winter and it all seems too hard. This winter Nourish are issuing you a challenge. Polish up the silver, dust off that bottle of wine you have been saving and issue the invites to a good old fashioned dinner party. From a simple pot luck to a three course banquet, it doesn’t matter, just as long as you spend time with friends and hopefully some great food. To help, Marie Corkill from Royal Laboratorie, a boutique hire companay in Hamilton, and our own editor Vicki Ravlich-Horan, who in a past life was a caterer, share a few of their top tips for you.
RELAX!
PLAN AHEAD
Remember the reason you are hosting a party is to spend some quality time with friends. This is not My Kitchen Rules and no one is scoring your culinary skills. If you are present and enjoying the night, so too will your guests. So remember to get out of the kitchen and be part of the action. No one will die if you don’t do the dishes until the morning!
I love a good list! Create a shopping list and a prep list broken down with the jobs you can do a week ahead, a day ahead and on the day. The simple exercise of writing all the jobs down and when these need to be done will make you think through if you are biting off more than you can chew. If so look at your menu, ask for help or find ways to cheat.
CHEAT We are all busy and your guests will appreciate you making the effort to invite them and are not going to quibble if you haven’t made everything from scratch. Go to a great bakery like Volare and while picking up a loaf of bread for nibbles or to accompany the soup, buy a couple of pieces of brownie, cutting these into thirds for bite-sized treats on your dessert platter. Ask one of your favourite cafes to make the salads for you, or if one of your guests make a great cheesecake (or any other dessert), ask them if they can bring one, they will be flattered and more than happy to help.
WINE GLASSES A simple way to add a touch of elegance is with gorgeous glassware; anything from your grandmother’s crystal to beautiful large red wine glasses. Wine of any calibre always tastes better in good quality glassware! Create an impression when your guests arrive with a signature cocktail in a beautiful glass or perhaps champagne served in 1920s style saucers.
THE MENU This is crucial. Think through your menu carefully. Pick dishes that can be prepared ahead of time and ones you are confident cooking. In winter, soup is a perfect entrée. It needn’t be a huge bowl but more a taster. Plus if you aren’t sure about your guests’ dietary requirements, soup is perfect, as making a delicious gluten, dairy free and vegetarian version is a cinch. You can even make it weeks ahead and freeze. For the main choose a protein that doesn’t require last minute cooking or individual temperatures like steak. Salmon or chicken or a slow braise which can be done in the oven are perfect. Then accompany these with dishes in the centre of the table that people can help themselves to. A shared platter of fruit and sweet treats is a perfect way to end the meal and again will suit individual tastes and appetitew
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UNCONVENTIONAL SERVE WARE Get creative and serve entrees or dessert in interesting dishes. Blue cheese and salted caramel walnuts served on antique dessert spoons makes for a stunning canape. Serving soup in a digestive shot glass or small coffee or tea cup can be an exciting way to serve your traditional courses.
TEXTURE Linen is definitely in and warms any table setting, plus there are so many great ways to place and style up napkins to give you a different look every time. Don’t like your dining table or perhaps yours is too small and a trestle is in order? No problem. A simple tablecloth will fix this immediately.
DRINK STYLING Create a central spot, on the end of your bench or maybe a trolley where guests can serve themselves drinks. Jazz it up with champagne buckets, speciality glassware, jugs of garnished sparkling water, and if you have the time, infuse ice blocks with edible flowers or fresh herbs. Remember to be a good host and ensure some exciting non-alcoholic options are on hand. These are really easy now with the great range of NZ made sodas available.
STATEMENT CENTREPIECE Whether from the local flower truck, florist or your own garden, fresh flowers instantly set the scene. Keep them simple and use a unique vessel or striking vase to create a gorgeous focal point to your everyday table. Bear in mind the height of your arrangement. Will your guests be able to see over the flowers to talk to each other? If not, consider having the arrangement on the table to set the scene and move this just before your guests sit down.
BE BOLD, BE ADVENTUROUS Don’t be hindered by what you have at hand. You can hire everything: plates, cutlery, glassware and linen or simply that one beautiful grand vase for your centrepiece. Royal Laboratorie is not your traditional hire company and have a wonderful range of unique pieces, plates, cutlery and glassware. Hire one piece or ten. It’s such an affordable and accessible way to add elegance to your event. www.royallaboratorie.co.nz
FLOWERS | JEWELLERY | GIFTS
196 Alexandra Street, Te Awamutu | 07 871 2920 | thebird-cage.co.nz
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FEAST
BOX
WORDS Vicki Ravlich-Horan | PHOTOGRAPHY Leah Hoskin | PLATES Tony Sly Pottery
NOURISH | feature
Rachel Brown and Tara Wrigley want you to think about your fondest memories with friends and family. Chances are there will be a feast involved. “This day and age,” Tara says, “we are all so busy we don’t stop and enjoy time with friends and family, but this is what life is all about.” It was while hanging out over the Christmas holidays that the pair thought up FeastBox, a food delivery service with a difference. The friends, who both live in Raglan and have French partners, have a lot in common, including the love of food. Rachel says they both love the abundance of wonderful local produce in the Waikato, but sourcing ingredients for shared dinners was becoming a difficult exercise. With the realisation that this would be one of the key reasons many people don’t entertain, talk turned from “wouldn’t that be cool if ...” to “let’s do this”, and at Easter they launched their first FeastBox.
FEASTBOX IS ABOUT BRINGING PEOPLE TOGETHER AND THIS DOESN’T HAVE TO BE RESTRICTED TO THE DINNER TABLE. IT CAN START IN THE KITCHEN. The menu was created by chef Kate Burcham who spends her summers in Raglan and the rest of the year in exotic locations cheffing on super yachts, so she has a lot of experience creating delicious dinner party menus. The debut FeastBox included salmon rillettes served in gem lettuce cups to start followed by Moroccan spiced butterflied lamb leg served with green bean and snow pea salad dressed with mustard and tarragon vinaigrette. And to finish, some gorgeous chocolate tarts made using Trade Aid chocolate served with Raglan Coconut Yoghurt and local berries. The stories and feedback from customers confirmed Tara and
Rachel had got it right, and by the sounds of things there were some fabulous dinner parties around the region over Easter. Fiona from Hamilton said “the Easter box was just awesome — lovely fresh ingredients and so easy to put together.” “Wow,” Bruce from Puriri said, “we had so much fun and had the greatest meal. What a great idea with easy to follow instructions. We all felt very spoiled and treated afterwards. Perfect for good friends to share.” Tara says she has always found entertaining stressful; from coming up with the menu to shopping for all the ingredients and that by the time the guests arrive she was exhausted. This, they believe, is part of the attraction of FeastBox as all the hard work is done for you. Each new box is designed by a different chef, then Tara and Rachel test and retest the recipes ensuring the instructions are clear and concise. At the same time they are sourcing the ingredients. An integral part of FeastBox is sourcing great local and seasonal produce. Tara says from the outset they knew they needed the help and expertise of chefs to help them create each box. They also knew it was essential that they worked with people who were on the same wavelength as them in regard to good quality seasonal produce. When Nourish visited, the winter FeastBox was being tested and the girls were cooking Asian style beef cheeks with miso mash, as well as a few options for their new nibbles box. As the pair chop and stir there is still time for a glass of wine and lots of laughs, and this is the point, says Rachel. FeastBox is about bringing people together and this doesn’t have to be restricted to the dinner table. It can start in the kitchen. The development of each box has meant a lot more shared dinners for the Brown and Wrigley families, and they are hoping now they have done most of the work it will mean a lot more at yours too. www.feastbox.co.nz
Home of the World’s most trusted kitchenware brands Come see us for quality products, friendly service, and an excellent selection. 371 Victoria Street, Hamilton (07) 839 9001
Visit our new online store thescullery.co.nz
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NOURISH | feature
COFFEE
The Good George-Rocket beverage was rolled out to the fans this May at events held in Hamilton and Auckland, and Edwards, Woodcock and Crompton are clearly happy with their golden new drop.
IPA
Crompton says there had been a lot of discussion over time about Rocket and Good George collaborating on a beer, and it always seemed like a good fit. Things got serious a few months ago, there
WORDS Denise Irvine
Edwards believes the brew is New Zealand’s first commercial coffee IPA. “Coffee is mainly used in dark beers, this one is much lighter.” Edwards had been told about a coffee IPA made by The Kernel Brewery in London, so Woodcock — who has done some homebrewing in his time — got in touch with The Kernel to ask about the ratio of coffee they worked to. The key thing was to create a successful lighter blend without one ingredient overpowering the other. Hamilton’s new Coffee IPA uses about 28kg of Biftu Gudina beans per 5000 litres of beer. There are two steps in the process of introducing the coffee: grounds (in a muslin bag) are added to the wort (unfermented beer) towards the end of the boil, and beans (also in muslin) go into the fermenter, after fermentation. Edwards really rates the beer’s complex layers of aromas and
QUESTION: What do you get when you put a talented Hamilton brewer and two of the city’s finest coffee roasters together? ANSWER: A unique beer named Coffee IPA, proudly made at Good George Brewing in Frankton, the result of lots of talking, testing, tasting and collaboration by Good George brewer Brent Edwards, and Rocket Coffee founder-owners Glen Crompton and Glen Woodcock.
were some trial batches, they had a deadline, they got on with the job. “We’re really pleased with it,” says Crompton, “it’s very moreish.”
flavours. “It has aromas of coffee, with hints of earthiness and citrus; when you taste it, you get the coffee to start, and more earthiness, then hops and bitterness on the finish.”
Edwards says he’d been drinking Rocket coffee for years, and he’d long admired Woodcock and Crompton’s contribution to Hamilton’s coffee and cafe culture. For this exercise the brewer got to put in some hard but pleasurable yards with the coffee guys to select the perfect beans. “We tasted a whole range of single origin coffees,” Edwards says, “I’ve learned so much.”
Traditionally, IPAs have a food match reputation of cutting through spicy foods. Edwards reckons this one would even be good with something like mushrooms on toast, the slight earthiness of the beer working nicely with mushrooms.
They settled on Biftu Gudina beans from Western Ethiopia which have floral aromas and blackberry and lemony flavours, a neat match with the pine and citrusy notes of the American hops used for the beer.
The Good George-Rocket combo will be sold in kegs and cans, and will be available nationally, including some supermarkets. As Crompton says happily, “It’s going to be huge.” And as the cheeky label on the back of the can says: “Now take a sip of our Coffee IPA collaboration, and tell us we don’t make beautiful babies.”
OUR NEW ROTOTUNA SHOP IS NOW OPEN AND SERVING
FAST & FRESH WOOD FIRED PIZZA 111 THOMAS ROAD, ROTOTUNA, HAMILTON (BEHIND HARCOURTS)
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VISIT US INSTORE OR ORDER ONLINE
MIZZONI.CO.NZ
NOURISH | feature
“My goal,” Jade says, “is to help celebrate and empower women to feel beautiful and confident in their own skin at any stage of life.” ourselves. We all have an ‘inner voice’, regardless of who we are. Though we might not consciously be aware of our inner critic, it is always there giving us a running commentary of our everyday actions. This voice can be kind and compassionate, but mostly it is extremely critical and judgemental.” This is where Jade steps in. “My goal,” Jade says, “is to help celebrate and empower women to feel beautiful and confident in their own skin at any stage of life.” An avid photographer from a young age, Jade says she took photos of everything: friends, family, gardens, cars, all to hone her skills. She then started helping wedding photographers, gleaning all the skills and knowledge she could. Then, during a spur of the moment trip to Rotorua in 2011, she chanced upon the NZIPP Iris Awards for Professional Photographers and saw portraits by Sue Bryce. “There was something incredibly alluring to these portraits,” Jade remembers. “I could see the skill and creativity that went into creating these portraits. They had been styled in a way to give a deep impactful feeling that drew me in.” Jade started following Sue, a professional portrait photographer and educator, and eventually took her comprehensive online course.
ALL
UP GLAMMED
Is your Facebook profile picture of you on your wedding day and that was so long ago you have to work out what number anniversary it is this year? Or perhaps, like me, faced with this reality you had no choice but to change the image to one of your feet. Hey they are good looking feet enjoying tropical sand! Ok, so yours is not of your feet, but I bet it’s of your children or you hiding behind them. The truth is, for most of us, when someone pulls out a camera we cringe or hide. When I asked the Nourish team to give me a profile picture of themselves for our website, I got every excuse there was. A year on our website still lacked smiling images of the wonderful women behind Nourish, so I decided to do something about it. Enter Jade Thorby. I had seen a few posts on Facebook of glowing, happy women Jade had captured, so I gave her a call and discovered the answer to our prayers. We met for coffee, and I explained the teams’ reluctance to step in front of the camera. Seeing first hand women’s unwillingness to be photographed,
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A few weeks later we were back in Jade’s studio and presented with a video of our day and the finished images. In a word, WOW. A few tears were shed as we saw smiling and sometimes sexy faces presented as we had never seen before. This was an amazing experience and one we will all treasure along with the gorgeous images we will have forever. I believe all women are beautiful, and they deserve to feel beautiful and to love and embrace who they are at any stage of life. www.jadethorby.com
Hair and make-up are just part of the package, which starts with a comprehensive consultation with Jade before the day of the photo shoot. Here she gets you to think about wardrobe for the day as well as hairstyle and make-up. She also gives you some tips to ensure you get the most out of the day. So after introducing the team to Jade and her going over the day and showing us some of her work, we were nervous and excited about our shoot. Much discussion ensued about outfits, make-up and accessories, and then the day arrived. Champagne and nibbles
Winter... find comfort in tea
PHOTOGRAPHY Jade Thorby
In addition to this, Jade says, “The biggest reason why women feel reluctant to have their photograph taken is because of their own inner critic that affects our overall self-esteem and how we see
Here we were in the professional hands of the always smiling Jade as she directed and contorted us into flattering poses. After many wardrobe changes and even more laughs our day was at an end and all there was to do was to wait to see the results.
Still working full time, Jade began working on her business. She got talking to Olivia Down of Dash Beauty & Make-up Studio (originally Glenview Beauty Studio) and the two began collaborating. Olivia is still Jade’s go to make-up artist. She loves working with Jade and enjoys the great atmosphere on shoot days. The final results are also a thrill, says Olivia.
WORDS Vicki Ravlich-Horan
Jade says, “The first problem is that we spend all our time seeing ourselves in mirrors. Then when we see a photograph, that mental mirror image is flipped. Though some women might feel confident in how they look, when they see a picture that is not a mirror image, they get that feeling of “that doesn’t look like me!” and believe they are not photogenic.”
at the ready, we took turns getting our hair and make-up done and generally being pampered before Jade took over and we faced the camera.
6 Wallis St, Raglan | 07 825 7444 0800 USE HERBS (0800 873 437) shop@herbalrescue.co.nz
theherbaldispensaryraglan.co.nz
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page 57 www.nourishmagazine.co.nz
NOURISH | feature
Health & Beauty
NAILS, NAILS & MORE NAILS!
WASHUP GONE GREEN BY ASHLEY & CO
Winter is here and along with it comes all the great winter fashion plus the new winter nail colours! This winter on-trend nail colours include:
Available at The Birdcage in Te Awamutu, this eco hand and body wash with organic borage oil and natural extracts is 100% certified natural. It smoothly removes surface and daily impurities without depleting your skin’s natural moisture. Follow with the SOOTHER UP moisturiser for extra indulgence. Most importantly, it’s NZ Made, making shopping local even easier. $39.95 available at The Birdcage, Te Awamutu.
Burgundy/oxblood/Marsala The hottest nail colour this winter and the ultimate oh so sexy shade to pair with your winter fashion. Nude/Lights These include pinks, nudes, whites and soft metallics, which always add a healthy, well-manicured look to your nails. Great paired with the darkness of the winter wardrobe. One of my Favourites ORLY - Rage (a soft rose gold) Dark Grey/Charcoal Lighter than black, more chic then grey. I personally love this winter nail look. Check out the colour Concrete Catwalk by China Glaze. Dark green/Khaki Another very on-trend colour this winter. Black Nothing looks as great as short black nails in winter, and high gloss adds sophistication to any look. Happy painting
Sara
Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy.
skinbeauty.co.nz
BE IN TO WIN!
WE HAVE TWO BY NATURE GIFT PACKS TO GIVE AWAY WORTH $50. EACH PACK INCLUDES: • By Nature Nourishing & Refining Face Mask, Purifying Facial Cleanser, Bee Venom Face Crème along with a face cloth. Available at Countdown and The Warehouse, all of By Nature’s skincare range contains collagen, elastin and rosehip oil.
TO ENTER email info@nourishmagazine.co.nz with your details and one of the key ingredients in the By Nature range before July 30 2016.
Feeling moody and irritable? Suffering from PMS? Weight gain? Fatigue? YOU COULD BE EXPERIENCING A COMMON PROBLEM CALLED ESTROGEN DOMINANCE. Our sex hormones, estrogen and progesterone should be well balanced for optimal health and well-being. Estrogen dominance is when your estrogen levels are high relative to your progesterone levels. This may be why you are feeling moody or irritable or experiencing other signs of estrogen dominance, such as fluid retention, food cravings, fatigue, depression, anxiety, insomnia, low libido, increased cholesterol levels, headaches and heavy periods. Estrogen dominance affects each of us differently, and you may be suffering from some or all of these symptoms. Our hormones can become imbalanced for a number of reasons. One common reason is once we are within 10 years of menopause our estrogen and progesterone levels start to decline; however, our progesterone levels drop much faster than our estrogen levels. Chemicals can also affect our estrogen levels. These chemicals are called xenoestrogens, and these toxins get into our body from food, make-up, cleaning products and plastics. Xenoestrogens have an estrogen type effect on the body and can increase our estrogen levels. For your body to be able to effectively deal with any extra estrogen, you need a healthy liver. If your liver is not in good health due to being overloaded with alcohol, sugar, medications, food allergies and other toxins then the excess estrogen may not be efficiently eliminated and can be recirculated, increasing your risk of developing endometriosis, uterine fibroids, polycystic ovaries and breast cancer.
development of adrenal fatigue, diabetes, Alzheimer’s disease, other auto-immune diseases and cancer. At the Naturopathic Clinic, we can carry out specific tests to identify hormone imbalances in your body and help you identify which factors may be contributing to these. We will then work with you to develop a simple treatment programme to give you back that life you once had. To find out more about hormone imbalances or any other health concerns, contact The Naturopathic Clinic for a FREE half hour consultation on 022 017 6033 or visit us at www.thenaturopathicclinic.co.nz
CENTRE OF WELLNESS WORDS Vicki Ravlich-Horan
Earlier this year the Advance Wellness Centre on Victoria Street, Hamilton was launched. Previously Advance Physiotherapy, the name change signifies the realisation of owner John Appel’s vision; a hub of wellness available for all, the competitive athlete to the weekend warrior, the busy mum to the active senior or perhaps the sedentary middle-ager looking for a change. As a physiotherapist everyday John saw patients that would benefit from a more holistic approach. Often more than one expert with different skills and experience would have helped the recovery process or the ability for a client to reach their goals. This multipronged approach is at the cornerstone of what Advance Wellness does. Wellness being the key word! “So often,” John says, “problems people are experiencing are linked. It’s part nutrition, part psychology, part muscular and so on. So now we offer specialist advice in all of these fields.” Under the one roof, Advance Wellness have a boutique gym specialising in small group classes, personal training, nutrition, podiatry, massage, psychology and, of course, physiotherapy. And this is just the beginning, with John keen to add more experts to his team creating the ultimate wellness experience. The classes are a good example of what makes Advance Wellness unique. Small in size they are led by their experts. The small classes, John says “make people feel more comfortable plus you can’t cheat!” This extra expertise, attention and care all means better results for you.
JENNY BARKER Dip. Nat. Naturopath
3 Gilbert Court, Rototuna, Hamilton 3210 Estrogen dominance also blocks the efficiency of the thyroid 022 017 6033 hormone by up to 25%, and thus increases the chances of info@thenaturopathicclinic.co.nz developing an autoimmune disease such as Hashimoto’s page 58 www.thenaturopathicclinic.co.nz Thyroiditis. Long term thyroid dysfunction can contribute to the www.nourishmagazine.co.nz
Another added benefit of having all these experts working together in one space is, John says “their ability to get together each week
and discuss cases, share information and learn from each other; creating a holistic approach and solution for clients”. So whether you are in pain, recovering from injury, needing to lose weight, gain motivation, want to keep active or get more active, the growing team at Advance Wellness are here to help. OOV In his constant quest to provide the best results for his clients, John has introduced the Oov to New Zealand. Designed by an Australian osteopath and neuroscientist, the Oov is a far superior alternative to using a rolled towel to lengthen the spine. As a training device, it works your core without you having to try and activate it. Made from highly durable foam and ergonomically designed to fit the natural curve of your spine, it doesn’t collapse but pushes back at your body so that your muscles must engage while using it. John trains other practitioners on how to use the Oov with their clients to gain better balance and strengthen and improve their efficiency of movement. Advance Wellness holds Oov regularly each week. 711 Victoria St, Hamilton | www.advancewellness.nz
page 59 www.nourishmagazine.co.nz
NOURISH | enviro
The challenge is quite simple, attempt to refuse single-use plastic during July.
WORDS Vicki Ravlich-Horan
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Plastic Free July aims to raise awareness of the amount of single-use disposable plastic in our lives and challenges people to do something about it. You can sign up for a day, a week or the whole month, and try to refuse ALL single-use plastic or try the TOP 4: plastic bags, water bottles, takeaway coffee cups and straws.
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Last year over 36,000 people from 85 countries joined the challenge. Bronwyn Lowe from Herbal Dispensary in Raglan says, “A lot of our customers are very proactive and bring their own bags or choose not to take anything. We also have a plastic bag deposit/exchange system in store and offer boxes as an alternative (we always have heaps).� This year though the team are going the extra mile with Bronwyn’s mum making hundreds of cloth bags which they will give away free to customers throughout July to encourage people to use reusable bags.
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Many great cafes in our region, like Rouge Cafe in Cambridge, see the problem of takeaway coffee cups first hand. Rouge owner Alana and Phil MacKay won the Waipa Networks Business Excellence in Sustainability Award in 2014 and 2015 and would love more of their customers to use reusable cups. Someone who consumes five takeaway coffees a week will produce about 14kg of waste a year. If they used their own cup (or a reusable takeaway cup) rather than a disposable cup, this would produce half the amount of carbon emissions, use half the energy and about onethird of the water consumption throughout the process. This one small change has a big impact. The Waikato Environment Centre is kicking off Plastic Free July with a plastic free potluck dinner on 28 June at 5.30pm. Guest speakers are Nicola Turner and Tracey Cameron from Mainstream Green. Mainstream Green encourages people to make one small change and believe that people can choose to make inroads to a more sustainable life if they focus on changes that best suit their lifestyle. Nicola says, "Eliminating single use plastic is one simple way to start, with tangible and obvious results.� THE PROBLEM Plastic is designed to last forever, yet every day we use it for disposable items which last a few minutes and throw away. Most is landfilled, some is recycled and some ends up in the environment. It is estimated that 8 million tonnes enter the oceans per year where it entangles and is ingested by wildlife. Every bit of plastic ever made still exists somewhere and in the first 10 years of this century there was already more plastic produced than the entire last century. – Source www.plasticfreejul.org
rouge food • espresso • wine
HIGH BLOOD
PRESSURE
DIABETES HYPOTHYROID
FATIGUE
Open 7.30am - 4pm, 7 days Closed public holidays Empire St, Cambridge RougeCambridge 07 823 9178 www.roug eempire.co.nz page 60 www.nourishmagazine.co.nz
HEADACHES FLU IMMUNE DEFICIENCY SHINGLES ENDOMETRIOSIS ASTHMA FOOD COMMON COLD REFLUX PMS WEIGHT
INTOLERANCES PCOS CYSTITIS PROSTATITIS
BOILS OSTEOARTHRITIS ANXIETY
INFERTILITY SCIATICA MENOPAUSE KIDNEY STONES
IBS
ECZEMA MIGRAINES
PSORIASIS
Looking for effec ve relief from pain, naturally? Call or email today for a no-obliga on enquiry into how The Good Health Room can help improve painful condi ons and boost health! page 61 www.nourishmagazine.co.nz
Empowering be†er health through natural solu ons SHONA MACKENZIE Natural Health Prac oner
m: 0220 295 710 e: info@thegoodhealthroom.co.nz a: 9 Dick St, Cambridge www.thegoodhealthroom.co.nz
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WAIKATO EVENTS ROTARY’S CHEFS NIGHT OUT
KIWI’S BEST KITCHEN
In its 10th year this is a fantastic night out combining talented local chefs and teams of volunteers all raising funds for Hospice and various Rotary projects. Tickets are $150pp for 6 courses and matching wines.
Are you hungry for delicious Kiwi fare, mouth watering flavours and top quality ingredients? Feed your hunger in Kiwi’s Best Kitchen at this year’s Fieldays. A great place to find inspiration, indulge the senses and stay on top of the latest culinary trends. Featuring Brett McGregor, Michael Van De Elzen, Chelsea Winter and MKR’s Neena and Belinda.
Sunday 17 July St Pauls Collegiate, Hamilton Book your ticket by emailing Yvonne, ivon@ihug.co.nz SCHOOL HOLIDAY FUN WITH MAMAS DONUTS Decorate a donut at Mamas Donuts during the school holidays. 11–22 July, Thursdays and Fridays 10am–12 noon. No booking necessary - $5 www.mamasdonuts.co.nz
Volcom Lane | Wainui Road, Raglan luv_vintage_nz@hotmail.com vintage
Try something deliciously fresh
Mystery Creek, 15–18 June www.fieldays.co.nz
Local food from local producers
PLASTIC FREE POTLUCK TEA Tuesday 28 June from 5.30pm Waikato Environment Centre, 242 Peachgrove Road, Five Crossroads, Hamilton
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Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience!
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