ISSUE NO. 27 WINTER 2017
THE PERFECT BREAKFAST
MASH UP LIVING PLASTIC FREE WWW.NOURISHMAGAZINE.CO.NZ
FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ
NOURISH | issue 27
Welcome to Nourish Magazine The Nourish team are a little more excited about the arrival of winter than normal as this June we are off to discover the foodie delights of Fiji. Planning this trip got us thinking about where else we would love to go—the list is extensive! We’d love to bring you along. We’d also love to have a purpose to these adventures beyond discovering new cultures and cuisines. So we’ve been talking to Breakfree Expeditions who do some fabulous work in Mexico, Cambodia, Vanuatu, Fiji and Uganda. Find out more at www.breakfreeexpeditions.com. Our plan is to decide on a destination and a date in spring next year giving us all time to plan and save or fundraise for our fare. If you are interested in finding out more email us at info@ nourishmagazine.co.nz. As things do, one thing led to another and we are pleased to be partnering with the fabulous New Zealand made IdealCup, producing our own reusable cup. You can get one of your own by subscribing to Nourish this quarter ($30 for 1 year, www. nourishmagazine.co.nz/subscribe). We are also planning to sell these to encourage everyone to use a reusable cup (see page 50 for why this is so important) while also raising funds to be part of our exciting trip or other great causes. 6
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raising awareness about issues to highlighting great things going on. We love being able to help local businesses flourish and we now have the team to do this beyond just being part of the magazine. On page 15 we showcase Peplers, a wonderful local business we have been working with closely this year. In this issue you’ll also discover more about the wonderful Flaveur Breads based in Mount Maunganui and the newly opened Rabbit Hole. Enjoy.
Vicki Ravlich-Horan Editor
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Louise Cake
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ARE YOU A FOODIE? DO YOU LIKE COOKING? MAYBE YOU’RE AN EX-CHEF AND APPRECIATE TOP QUALITY IN THE KITCHEN OR MAYBE IT`S JUST TIME FOR A CHANGE.
EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections
Whatever your situation you could be in quality kitchenware paradise as the new owner of Hamilton`s iconic quality kitchenware and gift destination store The Scullery.
CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Kate Wilson, Rachel Hart, Vanessa Baxter
G R A P H I C D E S I G N , B R A N D I N G , A DV E RT I S I N G , P R I N T P RO M OT I O N S , P H OTO G R A P H Y & S T Y L I N G , M A R K E T I N G S T R AT E G I E S , P R I N T M A N AG E M E N T, SOCIAL MEDIA DESIGN AND MORE
With over 22 years of history all within 100 metres of its current location, many loyal customers, an e-commerce website growing by the week and a social media presence, all the foundations are in place for you to add your personal touch.
COVER IMAGE Brydie Thompson
TALK TO US TODAY
It`s only the second time on the market in its long history, so if you can picture yourself in amongst all the fabulous products we sell act now.
THANKS TO Laminex NZ, Sweet Pea Parties, Prof’s at Woodlands, Southern Hospitality, Hamilton Gardens
WE ALSO PROVIDE
0 7 8 4 7 5 32 1 | 0 2 1 3 7 2 2 1 7 sales@nourishmagazine.co.nz
Of course we are happy to help share everything we`ve learnt, offer suggestions, introduce you to our very helpful landlord and help with the transition phase to the new owner.
CALL MURRAY YEATES NOW AT TABAK HAMILTON | 07 8395863
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STYLING Vicki Ravlich-Horan & Bron Alexander PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Ashlee DeCaires Leah Hoskins,
ISSN 2324-4372 (Print) ISSN 2324-438 (Online) ADVERTISING ENQUIRIES Vonita White | 021 372 217 sales@nourishmagazine.co.nz Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)
Homemade Bacon Falls Retreat Scrambled Eggs Cultured Butter Buttermilk Pancakes Potato Waffles Celeriac Remoulade Celeriac Mash Celeriac Chips
Lemon Cake with Mashed Potato Tamarillo & Apple Crumble
NOURISH | review
NOURISH | update
Vic’s Picks CONNECT AND INDULGE IN HEALING HEART, NOURISH YOUR SOUL Mira Corbova-Smith, Artist and Inspirational Art Tutor from The Art Lounge NZ in Tauranga, has designed some Wellness Art Workshops to suit art enthusiasts of all abilities. Through a set of exercises learn how to handle acrylics and other media using different tools and techniques. Mira will guide you through a couple of interesting, expressive art techniques and some art therapy projects surrounded by relaxing music to uplift your spirit. All art material and hot drinks are provided.
Partly supported by Tauranga City Council – Creative Communities NZ. Workshops are three consecutive Sundays; July: 9-16-30 or August: 13-20-27, 11am-2pm Normally $199, Early Bird Special $177 if you book by 30 June.
make like a
BEAR
SERIOUSLY GOOD FOOD SHOW Your favourite food show is back at the ASB Arena on 1st and 2nd July. If the line-up of amazing producers from around the country is not enough there are tempting cooking demonstrations hosted by Peter Blakeway. There is also a kids’ corner with face painting, a bouncy castle, and amazing balloon art. So let them burn off some energy while you enjoy the show.
Tickets just $10 www.seriouslygoodfoodshow.co.nz
I love summer and have always struggled somewhat with the winter months. So as I sit here looking out at yet another gloomy day, I reflect on winter and what it means. After all, there is a purpose for all things so there must be some benefits, right? (At least that’s what I tell myself as I try to warm my fingers so they can type.)
Email Mira at theartloungenz@gmail.com www.theartloungenz.com FB/theartloungenz
Winter is the season of hibernation — in the animal world at least! Many of us lose the desire to get outside, especially on those dark, cold nights. It is much easier to hibernate in our warm houses than make the effort to get out and about. This can have both a positive and negative impact.
MID-WINTER CHRISTMAS Celebrate Christmas in July, with a mid-winter Christmas lunch at Vin Alto where a roaring fire, warm Gluhwein and Christmas cheer await you. $148pp includes transport to and from Tauranga and a five course lunch with matching wines. To book go to www.tastingtours.co.nz
On the positive side, it provides us with the rest our bodies need. If it makes sense for animals to hibernate, maybe it also makes sense for humans... There are many benefits to going within and hibernating in the winter months. SOME IDEAS FOR YOU TO TRY FOR WINTER HIBERNATION: + Consciously plan to unplug. There is a constant stream of information coming to us from multiple sources. It seems that we never switch off. We can also ‘crash’ unless we reboot our circuits. Create some time to detach from technology for a while and reconnect with yourself. + Start something new. Join a new group, organise that room at home you have been meaning to. Winter is a good time to try some new recipes and cook up a storm. My big thing for winter is to spend time reflecting, planning and writing. Very productive and all done within the warmth of my home! + Quality time with family and friends. Use hibernation as a way to spend time together. When I was younger this involved hours of card playing. Now a favourite of mine is to have dinner parties with friends, which serves both as getting out of the house and also connecting with people.
RAW BALANCE Want to learn more about raw food? Raw Balance is running its very popular classes throughout winter so head to their Facebook page for all the dates and details. Raw Balance, 45 Oruanui Street, Taupo www.facebook.com/rawbalancenz
+ Try a new exercise regime, maybe something that you can do inside that isn’t affected by the weather. I still love to exercise outside in winter weather as it gives me time to connect with nature. So if you are like me, put a coat on and feel the freshness of all that winter has to offer! + Binge read or watch a movie series. This can create a healthy distraction by escaping into another world. Grab a blanket, make popcorn and relax! + Create some ‘you-time’ doing something you love, whatever that may mean for you. Run a bath, light those candles and settle into the relaxing warmth. By incorporating these positives of winter, the negatives just don’t seem so important any more. The thing is to make sure you are creating a healthy balance. Put another log on the fire and use the shorter days and longer nights to rest up, eat up and replenish your energy so you’re ready to bloom come spring! Connect with me: kathie@unlimitedu.co.nz or 0274 247 749 www.unlimitedu.co.nz Kathie Hill left her corporate career in the city to develop her personal coaching and human resources businesses and create a nourishing lifestyle for herself in the Coromandel. Through UnlimitedU, Kathie helps people figure out what their most satisfying life might look like and coaches them towards their goals. Kathie enjoys sharing coffee and conversation with lovely friends, barefoot beach walks and witnessing people’s joy when they are empowered to make positive life changes.
CLIENT FEEDBACK Kathie is an excellent coach and mentor, she is always happy to help and regardless of how big or small my questions are she always gives solid advice tailored to my specific situation. She is a kind and down to earth coach who provides a wealth of experience in personal development and career progression. I have found out more about myself in a safe and caring environment, which in turn has helped in all areas of my life. Jade. RESULTS! After 4 months working with me Jade was promoted to a senior management role and reveived an accompanying pay increase! READ MORE OF KATHIE’S SUCCESS STORIES www.unlimitedu.co.nz/success-stories.html
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NOURISH | feature
GOOD BREAD
Takes Time words KATE UNDERWOOD | photography ASHLEE DECAIRES
Flaveur’s secret to producing consistently great artisan bread is a complex, indefinite and yet surprisingly simple phenomenon—time. The sought-after Mount Maunganui bakery uses real, organic ingredients with a focus on handcrafted sourdough, using traditional techniques and the art of slow fermentation. For owner and bread lover Nick Parker the crumb trail has been demanding and rewarding. Due to its short shelf life, baking is a relentless industry and after five years of hard slog this bread empire is now running at full capacity and proving itself as one of the best in the business. Flaveur Breads began as the brain child of a spirited French couple. Frustrated at the lack of decent bread offerings in the Bay, they started baking and selling their own European style loaves from a Te Puke garage. Having made his own sourdough for years, ex-chef Nick was intrigued by bread’s temperamental nature. He loved what the couple were doing and on the back of a career managing large food corporations, he bought the business in partnership with a German baker. Unfortunately, the baker got very sick, so Nick quickly found himself back on the tools, learning and refining the art of slow rise sourdough. An organic bakery following traditional methods is unique among NZ’s current baking scene. Flaveur’s famous sourdough uses just three ingredients—flour, water and salt. It sounds simple but, in Nick’s words, is “bloody hard to make”. Most importantly the bread here contains absolutely NO chemicals, additives, artificial flavours or improvers, unlike your mainstream varieties, where they are ubiquitous. Without the help of these potentially harmful improvers, controlling humidity, temperature and moisture variation makes bread a seriously challenging beast. The skill required to transform such simple ingredients into luxurious, nutrient rich loaves is what defines the ‘art’ in artisan. Slow fermentation is a lengthy process, but the host of microbiological and nutritional benefits it provides is worth the wait. The act of leavening transforms the dough, lowering the glycaemic index, increasing folate from wholegrains and reducing the impact of gluten on digestion. Flaveur’s sourdough culture has matured over 12 years, and is fed daily. It forms the basis of their signature San Francisco-style loaf ‘Mount Maunganui Gold’. Proven over 24 hours, the recipe has been fine tuned to create a golden crust and chewy tender crumb, that both keeps and freezes well. The extensive gluten free range is a big part of the business, with the 2am baking shift designated entirely for ‘GF’ products. An aptly named Ranga loaf is packed with carrots, orange, almond and dates and is suitable for various intolerances, while the German style Bauern Brot is a dense, sprouted rye loaf and one of many wholegrain varieties. During the winter they bring out a roasted potato and rosemary sourdough which makes the perfect soup companion.
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The core philosophy for Flaveur Breads has been to produce a valued and nutritious product that contributes positively to society and can’t be found easily elsewhere. With 20 employees, creating stable jobs and an enjoyable workplace is a testament to Nick’s business success. His own bread mantra reflects that of wellknown food writer Michael Pollen: ‘Eat less bread, but eat good bread’. A powerful concept that can help shift our focus around the quality and quantity of what and how we consume. After baking a whopping 3,500 hot cross buns during Easter weekend, servicing the local wholesale market and attending to large nationwide orders daily, it’s no surprise that the Flaveur bread production is bursting at the seams. Lucky for us, plans to manage this imminent growth are well underway with a second Flaveur outpost set to open in the BOP very soon. They just need a little more time… Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz
So how does one get their hands on this bread gold? With nationwide delivery throughout NZ, Flaveur Bread is stocked in stores from Auckland to Wanaka. Bakery HQ and Flaveur Cafe is tucked away on Totara Street and open from Monday to Saturday, 8am–3pm. Here you can watch the bakers in action, choose a loaf or two and find head barista Cat working her magic. Flaveur also have stalls at the local farmers’ markets on Saturday in Tauranga, and Sunday at the Mount.
Finer Wines.
THE LARGEST SELECTION OF WINE IN THE BAY OF PLENTY Over 2200 Different Wine Choices from France, Italy, Spain, Portugal, United States, Argentina and Chile, as well as Australia and New Zealand. We also offer a full range of Scotch Whisky and Vintage Port. 8 MAIN ROAD KATIKATI | 07 549 3463 | wines@finerwines.co.nz MON – FRI 10.00AM - 5.30PM | SAT 10.00AM - 2.30PM
www.finerwines.co.nz
WINTER News LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS The nights become longer and the day light becomes less. The aromas of warming soups and hearty dishes fill the kitchens.
THIS SEASON
JULY
Winter need not be just your leafy greens, brassicas or root vegetables. Try a stir fry using the fresh cut or living herbs, baby leafy salad greens or Asian greens for a quick toss in the pan. Smoked fish options from Smokey Seafood in pies, and pasta dishes, make a tasty comfort food. For simple heat and eat, breakfast, lunch or dinner, try freshly made authentic pizzas by L’Italia; Cornish Pasties, traditional, sweet or savoury or warm cinnamon breakfast buns from Flaveur Breads.
At various producers Carrots, cauliflower, broccoli, cabbage (red and green) Vine ripened kiwifruit - Fernholme Orchard. Ending their season Pears Divine Fruit
JUNE At various producers Leafy greens, kale varieties, silver beet, spinach Mandarins – easy peel Walnuts – dried & shelled – Walnut Woodland. Lemons & limes – Guy’s Gourmet Produce Green & gold kiwifruit at Lacey’s. Season ending– persimmons & capsicum varieties Emerald Orchids arrive mid June
AUGUST Navel oranges - Norman Brothers. Hass avocados arrive. NEW STALLHOLDERS + Innes Style Sauces – traditional or with flair. These are a great pantry addition. CONGRATULATIONS Jersey Girl Organic Milk recently won the Outstanding New Zealand Producers Award Dairy category. It doesn’t get any fresher than this! MARKET EVENTS 15 July – celebrating Bastille Day These are very weather dependent so follow us on Facebook or our website for updates.
Come, see, taste & learn from the producers what is in season from this region 7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL
MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ
WWW.TAURANGAFARMERSMARKET.CO.NZ PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | features
GROWING
Good gardeners words LIZ FRENCH | photography ASHLEE DECAIRES
The enthusiasm with which school children embrace gardening has been one of the most surprising and satisfying results of the community gardens set up and managed by Tauranga’s Good Neighbour Trust. “Give a boy a spade and it’s hard to wrench it off him. He’ll happily dig all day,” laughs garden co-ordinator Andrea Green referring to the many school children who have visited their community gardens in Bethlehem and Welcome Bay. “The 100 children a week we had through our gardens last year had to be reduced this year as it was overwhelming us. The good thing is that most schools now have their own gardens.” Andrea and her Good Neighbour Trust colleagues have just helped the Te Kura Kaupapa Māori o Otepou School on the outskirts of Welcome Bay to create their own garden as part of the school’s goal to have a fully edible environment within five years. A mid-May working bee saw the school community and the Good Neighbour guys build a series of garden plots in the shape of a maze. Planting and tending it will be an ongoing school project.
Some plots now incorporate worm farms. Andrea lifts the lid to demonstrate this simple Anne Gourley idea to use organic garden waste in situ to feed worms which in turn feed the garden. Bethlehem has a new beehive, donated by Seaside Bees, complete with clear panel so children can see the bees at work. Classic Builders have built a Kai Shelter at the Welcome Bay gardens which will soon have a pizza oven and be a place to meet and enjoy the fruits (and vegetables) of labour. “Thanks to the generosity of the commercial sector, we are able to add value to our community garden experience,” says Andrea, leaning into the plot she is clearing ready for a new gardener to join a success story which nurtures people as much as plants. www.goodneighbour.co.nz
Anne and Al Gourley deserve full credit for getting community gardens going under their Let’s Get Growing initiative, which set up the now thriving Otumoetai Community Garden. Anne and Al also started the Bethlehem Garden over two years ago under the auspicious Good Neighbours. Andrea now oversees this one and the newer Welcome Bay Community Garden. They operate by leasing land (in these cases from the Bethlehem Community Church and the Presbyterian Land Trust) and setting up plots— boxed, composted and ready to plant. Some are gifted to church or community groups, but the majority are rented to a wide cross section of people for $15 per month. What started as a way to enable edible gardening for people without enough space at home has now gone way beyond feeding and fellowship. Regular workshops allow gardeners to share their knowledge and helpful hints for nurturing organic growth.
DRINK COFFEE, DO GOOD.
112 THIRD AVE, TAURANGA | 0800 578 2832 WWW.EXCELSO.CO.NZ
TURNING COFFEE INTO WATER
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EXCELSOCOFFEENZ
EXCELSO_COFFEE
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NOURISH | features
DOWN the Rabbit Hole When the team establishing The Rabbit Hole set their goals for the bar, restaurant and cafe their aim was to ‘Make the Mount Proud’, to create a hospitality hub that would be embraced by the locals, while welcoming holiday makers and visitors. Owners Harry and Errin Salisbury explain the conceptualised vision was influenced by the book ‘Watership Down’, a sanctuary where rabbits can be safe and happy. “We wanted to create a space where our clientele felt removed from the humdrum yet still part of the overall Mount buzz. We’ve incorporated a touch of fairy-tale in our décor and branding.” Mount people are already loving their new ‘local’ which spans the corner of the striking new Mount Central complex. When Nourish visited, the cafe was humming, the sunny courtyard between the two eateries was packed and the restaurant filling with lunchtime diners. The interiors are sophisticated cosy, the sheepskins, which cover every seat, very enticing. You just can’t wait to snuggle down and enjoy a drink, a meal and the company of good friends. Black sheep from Hawke’s Bay have provided soft merging hues perfectly offset by the deep teal blues of the walls and darker moody and metallic touches.
words LIZ FRENCH | photography ASHLEE DECAIRES words LIZ FRENCH | photography ASHLEE DECAIRES
The Rabbit Hole Operations Manager, Debbie Irving, is a Kiwi who moved from managing hospitality and a string of hair salons in Western Australia specially to take up the role. “What a great office!” she exclaims from behind her computer in a booth in the corner. Debbie is thrilled with the response since their soft opening in April. “We already have a good regular customer base.” She puts this down to the consistent excellence of the meals. “When you open a new eatery with new staff you can’t get everything instantly
right. We prioritised faultless food quality and presentation.” The menu for the restaurant has been developed by head chef Cezar Takahashi, expressing his Brazilian/Japanese heritage (and a childhood spent in a Japanese fishing village) with a fusion of cultural influences prepared with ingredients locally sourced wherever possible. It’s an extensive menu covering lunch, tapas, and a full dinner menu with delectable desserts. The Solomon’s Gold single origin chocolate sauce is just one example of sourcing local products and supporting local businesses. “The sauce is gluten free, dairy free and nut free, the chocolate made in Mount Maunganui from beans sourced in the Solomon Islands,” explains Debbie, adding that they have committed to cater for vegetarian, gluten and dairy free preferences (all marked on the menu). Their commitment to local, fresh and seasonal produce means the menu will change regularly. With two complementary eateries linked by the courtyard with an outdoor fire, The Rabbit Hole ‘owns’ the Mount Central Corner and creates a relaxed contemporary city vibe. Open from 7.30 am (cafe) till late (restaurant) The Rabbit Hole satisfies all day—from your first morning flat white and pastries made on site by French chef Laurent. Enjoy snacks from the cafe cabinet, or lunch in the bar and restaurant which opens at 11am. Tapas are offered from 3pm to 6pm, ideal with that after work drink, from the smart cosmopolitan bar which complements a worthy addition to the Mount hospitality scene. Book for dinner or just arrive! Rabbit Hole Bar and Restaurant | 07 925 0301 www.therabbithole.nz
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NOURISH | recipes
Relishing
THE GOOD LIFE
words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON
It’s the mid-eighties and June and Colin Pepler are looking for a way to sell their fruit from their seven acre orchard in the Waikato town of Te Kauwhata. June started making jams from their stone fruit and berries unaware that some 30 years later Pepler’s, the company, which literally began in her kitchen, would be stocked in many of the best delis and food stores throughout New Zealand.
being made into a savoury chutney perfect for tarting up those plain old sausages or leftover meat.
For Belinda and Tony Cox, the Pepler’s story started a little over 10 years ago with a conversation in the car after visiting Belinda’s aunt and uncle (June and Colin). It led to the couple giving up their corporate jobs in the big smoke and moving to the country town of Te Kauwhata to make handmade condiments. Fast forward 10 years and they have tripled the business while not only creating delicious vinaigrettes, jams and chutneys but also a wonderful life.
The options are seemingly endless too with Pepler’s 80 plus products which range from Black Doris Plum Jam like grandma made through to Ras el Hanout Dressing, their famous Black Raspberry Vinaigrette to Sauvignon Blanc Jelly. When June and Colin started the company jams were the cornerstone of the business. Thirty years on Tony says people are wanting to eat less sugar and more salads, so it’s the dressings and vinaigrettes that are the top sellers now. Stevia sweetened products have also been introduced as an option for those watching their sugar intake.
For Belinda, a self-confessed city gal, living and working in a small town has been a revelation. “We couldn’t have done what we have anywhere else,” says Belinda who loves being part of the Te Kauwhata community. “The town are so proud and supportive of us, which is a great feeling,” adds Belinda. Now a staunch Waikato supporter, “in all things bar rugby” laughs Belinda who volunteers her time on a couple of committees including Waikato Food Inc. On any given day, if you step off the main street of this quiet Waikato town and into Pepler’s store you will be greeted with the smells of fruit bubbling away as it is transformed into good old fashioned jam. Or perhaps it’ll be onions, spices and tamarillos
“That’s the key,” says Tony, who happily leaves the recipe development to Belinda but is the first and chief taste tester. “With the right sauce, dressing or chutney any meal can be transformed into something amazing,” enthuses Tony. “It’s our eight second rule,” he laughs.
Sourcing high quality ingredients is essential, says Belinda, who points out seconds or spoilt fruit don’t make the best jams and preserves. They use New Zealand made vinegar from down south instead of imported varieties and try to source their produce as locally as possible. In a full circle moment Belinda and Tony have started planting fruit trees on their property for a ready supply of the harder to find crops like quince and crab apples. Fruit is bought in season and then frozen so a constant supply is
Aged beef, continental and American cuts, game and organic poultry, gourmet meats. 07 576 4729 | Bethlehem Village, State Highway 2 OPEN Monday - Friday 7.30am - 5.30pm, Saturday 7.00am - 1.00pm FOLLOW US ONLINE
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BETHLEHEM BUTCHERY
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NOURISH | recipes
NOURISH | recipes
available for the kitchen team to transform it into something delicious all year round. This process is still very hands-on with each batch only being around 12 litres for chutneys and jams or nine bottles for vinaigrettes. The final flourish, the label being added, is then painstakingly done by hand before they are shipped off around the country for everyone to enjoy. A lot has changed in the world of food over 30 years, yet good quality products made with care have never gone out of fashion. A focus on quality paired with innovation has proved a winning recipe for Pepler’s and is sure to keep them in good stead for many more decades. 5 Main Road, Te Kauwhata | 07 826 3838 www.peplers.co.nz
LOUISE CAKE An oldie but a goodie. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise. 150g butter ½ cup sugar 1 tsp vanilla extract 4 eggs, separated 2 cups flour 2½ tsp baking powder 1 jar of Pepler’s Jam (we used Raspberry but Black Doris is also great!) ½ cup sugar 1½ cups desiccated coconut
THE PERFECT
breakfast
Line a 20cm x 30cm baking tray with baking paper. Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time. Fold in the flour and baking powder and mix until it forms a dough. Press the dough into your lined baking tray. Spread the jam evenly on top. In a clean bowl beat the egg whites until they form soft peaks. Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam. Fan bake at 165°C for 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.
ENJOY A COOKED BREAKFAST ON THE WEEKEND? Take it to the next level with Brad from Falls Retreat’s guide to cooking the perfect eggs, which are always better if from happy free range eggs. And if you are going the extra mile, having your own happy hens is always a bonus. Add to your eggs beautiful home-cured bacon served with our potato waffles and/or a thick slice of artisan sourdough (you can’t go past Flaveur for this!) For the carnivores add in some amazing black pudding from Bethlehem Butchers, which I’m told is an old family recipe. Smear your toast liberally with home-made cultured butter and complete this ultimate morning meal with the perfect cup of coffee, Excelso of course.
words LIZ FRENCH | photography ASHLEE DECAIRES
½ cup thread coconut
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NOURISH | recipes
The quality of bacon can vary dramatically and this, like much of the processed foods we buy, is simply the big guys trying to cut costs—be it buying in cheap pork from other countries to using water to increase the weight of the bacon. Traditional cured bacon takes 2–3 weeks to make, another big cost for the producer. If you have the time and inclination making your own is not hard! If you can’t be bothered, make sure you look for good quality bacon
made from a local butcher that takes the time to do it right. Ben from Bethlehem Butchers says, “My bacon is dry cured for ten days and then hung in the fridge for two more days before we smoke it with Manuka smoke. We don't pump or inject water into our bacon, making tastier and crispier.” If you are going to make your own, the butcher is your first port of call for a good quality cut of New Zealand pork. I used pork belly, which makes great streaky bacon, but pork loin is a great low fat option.
BASIC RECIPE
1–1.5kg boneless pork belly (skin removed, which you might want to ask your butcher to do for you) 5 tsp sea salt 2 tsp cracked black pepper 2 tbsp brown sugar or maple syrup Mix the salt, pepper and sugar/syrup together before rubbing over the pork. Place the pork in a non-metallic dish, cover and refrigerate for 7–10 days, turning it over every couple of days. Rinse the pork thoroughly and then dry, before wrapping in cheese cloth or muslin and hanging in your fridge, preferably at the top where it is less humid for 7–10 days. My fridge is always jam packed with the current dishes I am testing so hanging the bacon was a problem. My solution: create a perch with hubby’s beer bottles. Once cured and dried, the next step is to smoke it. You can do this in a hooded gas BBQ. You’ll need:
NITRATES
Wood chips (approx. 500g)
A big advantage of making your own bacon is being able to have nitrate free bacon.
A smoker box (available at most big hardware chains or BBQ shops) or a disposable aluminium roasting pan and some tin foil A gas BBQ with a hood with a temperature gauge A roasting dish with a rack Soak the wood chips in water for at least 30 minutes. Drain and fill your smoke box with these. Alternatively place the wet chips in a disposable aluminium roasting tray, wrap in tin foil and then pierce a few holes in the top for the smoke to escape.
DON'T GO bacon
MY HEART
IF IT’S TRUE THAT EVERYTHING IS BETTER WITH BACON, EVERYTHING IS EVEN BETTER WITH HOMEMADE BACON.
PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ
Place your chip filled smoker box on the BBQ burner at one end of the BBQ and turn on the one at the other end. Close the hood and allow the BBQ to heat to 90°C. When the BBQ has reached temperature, place the bacon on the rack in an oven dish and put this in the middle of the BBQ. Close the BBQ quickly to stop too much smoke escaping and smoke your bacon for approx. 3 hours. Don’t let the temperature get above 90°C as you will cook as opposed to smoke your bacon. Lower and slower is better as long as you have plenty of smoke. Depending on the size of your smoke box you may need to replace the chip a couple of times. VARIATIONS Once you have mastered the techniques of curing, drying and then smoking you can start playing with flavours both in your cure (I have used coriander seeds, juniper berries, cinnamon, cloves and various herbs; my father, who has caught the bacon bug, is currently experimenting with coffee) and in the wood chips you use (Manuka is a favourite but try adding different varieties as well as fresh woody herbs).
Nitrates (and nitrites) occur naturally in plant foods. We get most of our nitrates and nitrites through eating fruit and vegetables, and they are not harmful, in fact some studies suggest they are beneficial. Nitrates and nitrites though have been linked to bowel cancer. It is believed when nitrites are exposed to high heat, in the presence of amino acids, they can turn into compounds called nitrosamines. So bacon is the prime example of when nitrates go bad. Although the increased risk is minimal, you may want to avoid unnecessary nitrates in your bacon, but just remember nitrates added to your bacon serve a purpose and that is to slow the growth of Clostridium botulinum or botulism. Botulism is a serious form of food poisoning especially for the very young, old and frail. If your bacon contains nitrates try frying it at a lower heat for longer, this will produce less nitrosamines than a higher heat for a shorter amount of time. Burnt bacon is the worst. According to one study, cooking bacon in a microwave is the best way to minimise nitrosamine formation. I experimented using no nitrates, chemical nitrates (curing or Prague’s salt #1, available online and from some butchers) as well as natural nitrates in the form of celery salt. There was no discernible taste between each variation. The most noticeable difference was the colour with the celery salt version being the pinkest and the no nitrate version being slightly grey. Note, while celery salt is a natural form of nitrate, the effects are the same as if using a chemical version when it comes to the conversion into nitrosamines, i.e. in this case ‘natural’ is no better for you.
NOURISH | recipes
BREAKFAST AT FALLS
PERFECT eggs words and recipes BRAD KING | photography ASHLEE DECAIRES
BRAD FROM FALLS RETREAT GIVES US HIS TIPS FOR COOKING THE PERFECT EGGS + The fresher the better! You can’t beat free range from your own chooks as you know they are at their freshest. Otherwise source local suppliers or ask friends/ neighbours who might like to do a trade. + Whether poaching, frying or scrambling, cook eggs on low-medium heat. + Treat the eggs with care—crack gently so as not to split the yolk. POACHED Using a medium sized pan, bring water to the boil then reduce to a simmer so that water is gently ‘rolling’. If too vigorous, the eggs will disintegrate! Add a splash of white vinegar—this will help to ‘hold’ the egg. Gently crack the egg into a ramekin/cup and then slowly pour into the water and allow to cook for around 3 minutes. Use a slotted spoon when removing the egg and hold over a paper towel or tea towel to let the excess water drain off before serving. FRIED Make sure frypan is pre-heated and melt a knob of butter—I think it’s a perfect combo for eggs (as opposed to using oil). Don’t allow the butter to brown. Crack eggs and place side by side in the frypan. Once the edge of the whites start to turn opaque, this is your cue to place
a lid on the pan and turn down the heat to low. By doing this the eggs will cook gently as the lid serves to trap the heat and allows both the yolk and white to cook through without burning the bottom. In about 4 minutes you get the perfect runny egg; 5 minutes will make them medium or go 6 minutes if you prefer well done. SCRAMBLED EGGS SERVES 1
2 large free range eggs 6 tbsp cream pinch of salt and pepper
Fresh, free range and cooked exactly to your liking. That’s how they roll at The Falls Retreat with a focus on using seasonal, garden to plate produce. Whilst the Bistro is only open for lunch and dinner, overnight guests staying in the charming cottages enjoy a homemade continental breakfast basket which includes homemade bread and muesli, seasonal chutneys and jams, free range eggs from onsite chooks and seasonal fruit. But for the ultimate in breakfast bliss, Brad also offers a delicious cooked breakfast delivered to the cottage door so that guests can enjoy either breakfast in bed or one with a stunning view. Coupled with Rocket coffee and a plunger, could there be a better breakfast?
1 tbsp grated Parmesan 1 spring onion 1 tbsp chopped parsley Lightly whisk the eggs and cream then add and mix the remaining ingredients until just combined and the mixture has one consistency. Pre-heat a non-stick frypan for a minute or so, then add the butter and let it melt. Again, don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places. Take the eggs off the heat before they are fully firm, allowing them to sit for another minute or so to finish cooking through. Serve immediately!
Brad King | Falls Retreat 25 Waitawheta Rd, Waihi www.fallsretreat.co.nz
ORGANIC Sourdough
Perfection
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www.flaveur.co.nz
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NOURISH | feature
BUTTER
me up!
Butter, a staple in the Kiwi diet and thankfully back in vogue now people are turning away from chemistry experiments like margarine. New Zealand is known around the world for our dairy industry and butter is a big part of this, so it’s a shame our butter options are limited. This is beginning to change, with a range of gourmet butters appearing on our supermarket shelves in recent years offering the connoisseur something new to enjoy—butter designed to be savoured as opposed to a commodity. But do we need a little culture? Popular in Europe, cultured butter has a deeper, more savoury flavour than butter made simply from cream. Live cultures create bacteria that consumes the lactose (sugar) in the cream producing lactic acid. The lactic acid helps break the cream into butterfat and buttermilk, and creates a more acidic environment that has the added benefit of slowing the growth of pathogens. (The last bit is important because we’re going to leave our cream out at room temperature.) After much experimentation (thankfully we love butter in our house), I came to the conclusion how long you ferment the cream (from three days up to three weeks!) is purely a matter of personal taste. Follow the guidelines below but experiment with what works for you. One tip is to buy cream that is on or near its best by date. Don’t be fooled, making your own butter is not a cost saving exercise. One litre of cream, which will yield approximately a 400–450g block of butter, will cost you more than what you would normally pay for butter, so if you can snap up a deal for cream that’s about to be thrown away, do! You'll need
A large glass jar (1.2 litre capacity) 1 litre cream ½ cup live yoghurt or 1 tbsp kefir grains salt stand mixer (or whisk and a LOT of elbow grease) Pour the cream and the yoghurt (or, if using, kefir grains) into the jar. Mix well then cover. I used a piece of muslin secured with a rubber band. Place in a warm spot and allow to ferment for at least three days. At this stage, you’ve made crème fraîche, the base for your cultured butter. Place the crème fraîche into an electric mixer and whisk on high speed until the cream splits (4–5 minutes). Reduce speed to low and beat until butter resembles popcorn and the buttermilk separates from it. Strain through a colander or cheese cloth being sure to reserve the buttermilk—it keeps for up to two weeks in the fridge and is great for baking and marinating meat, or my fluffy pancakes (see page 24) and fried chicken (recipe on our website). Place the butter in a bowl of ice cold water. Using your hands, squeeze the butter again and again to remove any remaining buttermilk. It is the buttermilk which will go rancid first. Change the water and continue squeezing until the water runs clear. Season to taste (or not) with salt. I like to use sea salt flakes. Shape into a log and wrap tightly in baking paper and chill.
words VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
buttermilk PANCAKES MAKES 10–12
2 cups buttermilk 2 eggs 2 tbsp sugar 1 tsp vanilla extract 2 cups self-raising flour 100g butter, melted Whisk the buttermilk, eggs and vanilla together. Place dry ingredients in a bowl and mix before whisking in the buttermilk mix. Once combined stir in the butter and allow to stand for 15 minutes. Heat a fry pan with a knob of butter. When the butter bubbles, add approx. a quarter of a cup of the pancake mix to the pan, swirl so it spreads out. Turn down the heat and when bubbles appear on the pancake it’s time to flip and cook for another minute or two before beginning again. Keep cooked pancakes on a tea towel covered plate. Serve the pancakes with lashings of maple syrup, bacon, banana or berry sauce.
WAFFLING on POTATO WAFFLES Watch this space, waffles are the next big food trend. These potato waffles are super simple, just two ingredients. They are also very versatile. Top with avocado and tomato or smoked salmon and scrambled eggs.
Agria potatoes (approx. 2 medium sized ones per waffle) salt Peel and grate the potatoes. Wring out as much moisture as you can from the grated potato. You can do this with your hands or in a tea towel. For each medium sized potato add ¼ tsp of salt. Heat your waffle iron, turning it to its brownest setting. Place approx. two handfuls of the grated potato in the waffle iron so it evenly covers the entire iron. Close the lid and cook until golden (approx. 5 minutes).
ONLINE ORDERS NOW AVAILABLE DELIVERY NATIONWIDE www.magills.co.nz
0800 624 455 | admin@magills.co.nz OPEN 7AM – 6PM DAILY 81 B Jacobs Street, Te Awamutu
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NOURISH | feature
MORE THAN JUST
Good coffee!
Excelso is a family business that has been roasting coffee in the Bay since the early 1990s. Jeff, Carrie and now daughter Josie have worked hard to create a business that allows them to share their love of coffee while also offering them the opportunity to make a difference.
vision for a better world. Serving innovative vegan and vegetarian food they have grown from a small hole in the wall to a lovely cafe on Willow Street in Tauranga.
In addition to roasting and making great coffee, a big part of the business is imparting their wealth of knowledge, training baristas and helping those with the dream of owning their own cafe. Carrie believes Excelso attracts liked-minded clients who share their vision, not just about coffee but the environment, supporting local and being able to give back.
Creating a wonderful community of passionate people who are not only clients, but friends, is the cream on their coffee at Excelso. Excelso 112 Third Ave, Tauranga | www.excelso.co.nz
When The Daily in Te Puke was looking for a coffee supplier Excelso was their first choice because “they have a similar heart to ours in terms of doing great things in our community. They do an organic and Fair Trade coffee blend called good.coffee. This coffee not only tastes amazing, but is a channel to building wells and providing fresh water for communities in Cambodia.” good.coffee is an initiative Excelso have been part of from its inception and a cause close to Carrie and Josie’s heart with the pair travelling to Cambodia last year to see for themselves not only the need, but the good their efforts are doing. Bronwyn Hopcroft from Central Deli says when she and daughter Jaye started Central Deli “we chose to work with Excelso as we felt their values were similar to ours and we support as many local businesses as we can. Carrie, Jeff and Josie have become close friends after working together the three years we have been open. And we love their coffee!” Central Deli also share a similar outlook with Excelso on environmental issues. “We try to leave as small a footprint as we can,” says Bronwyn. “We recycle our waste plastic, glass, paper and cardboard. All our food scraps are fed to pigs and our customers use our coffee grounds in their gardens; we have bins of these behind the cafe which people help themselves to.” This is echoed by Carrie who says, “we endeavour to reduce the amount of waste we produce, recycle as much as possible instead of throwing away, and reuse items where possible.” The Nourishing Baker is another local business Carrie says is a splendid example of a client with passion and drive who shares their
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words VICKI RAVLICH-HORAN | photography ELIZABETH KARIN PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature
Streets AHEAD words LIZ FRENCH | photography ASHLEE DECAIRES
Once you discover a home that is everything you ever wanted in your personal paradise and even more, it’s reassuring to know that not only is your home built, appointed and landscaped to the highest quality, but that your neighbours’ properties display similar values. This is what you can expect from Paradise Building Developments’ latest boutique enclave of homes in Papamoa on Astelia Lane, where you can live in luxury at the affordable end of the scale, especially considering their bespoke nature. Aaron and Sarah Paku, master builder and designer, have nurtured the flair and unique style that is the trademark of Paradise Building Developments since they began building beautiful homes in the early 1990s. Over 500 houses later they have now progressed from individual homes to entire streets. “By working with the developers in Palm Springs we have been able to secure our own tracts of land and so gain control over the design and layout of not only each home but the way each site and dwelling relates to the other and the way the entire environment looks,” explains Sarah. You only have to take a walk up the street of their first housing development, Pebble Beach, to appreciate how beautifully the homes offset each other, each maintaining its own character while complementary building materials, features, colours and landscaping create cohesion. “We built the 16 homes in Pebble Beach three years ago,” says Sarah. “It was a crazy success.” Easy to see why. No wonder their second development, Ascarina Way, was equally successful. The Paradise Builders show home at 2 Ascarina Way displays all their signature features that lift a home from good to gorgeous. What Sarah describes as “tactile detail” encompasses high pitched 2.7m ceilings, battened walls, deep skirting boards, oak floors, gourmet kitchens with stone benchtops where the quality extends into drawer and pantry fittings; and lusciously luxurious bathrooms. The homes reference classic New England and French lodge styles and display a neutral palate with such a soothing mix of light and moody, textured and smooth that you just want to settle by the gas fire and never leave. When you get your key from Paradise Building Developments you move into a home with all your drapes, shutters and blinds in place and your grounds planted.
PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ
WINE LORE
Jim Bartee, from Finer Wines in Katikati, continues his series of ‘rules’ or tips on wine. WHAT MAKES A WINE GREAT? When seeking to define ‘greatness’, I believe a wine must possess the following: CHARISMA. Charm, to me, is supremely important. A wine may possess many attributes, but if it is not charming, how can it be considered great? AROMATICS. A great wine must be pleasing to smell, and not just possess faint hints of a bouquet. It must please your olfactory senses to the fullest. FRUIT. This may seem like a no-brainer, but wines which only hint at fruit without it being apparent seem to be skeletal and onedimensional, lacking merit. PRESENCE. Another quality which is important. The wine must make a statement, most often producing a one-of-a-kind, individualistic and unique, memorable experience. ACCESSIBILITY. Is the wine able to be enjoyed without wishing you had waited longer to pull the cork? Is the wine in the ‘perfect place’ to be enjoyed at the present? ELEGANCE. Is the wine smooth without hard edges? Does it possess that quality which is so seductive? Does the wine seem to be finesse-driven, not just ‘big and brutish’? If the success of past developments is any indication, anyone aspiring to live in Astelia Lane should contact Paradise Building Developments quickly! Astelia Lane is a private lane of 12 properties varying in size from 350m2 to 480m2. Building has started on homes which will range from 170m2 to 190m2, have three or four bedrooms and be priced between $775,000 and $850,000 for house and land. Six homes will be complete before Christmas. Buy confidently off the plans where you can see for yourself the luxury quality of Paradise Building Developments’ craftsmanship and style and the overall appeal of the communities they have created. Discuss your dreams with the people who have inspired so many personal paradises. Paradise Show Home, 2 Ascarina Way, Palm Springs, Papamoa info@paradisebuilding.net
RES
NO
TAU RA
WO
NT
BALANCE. Does the wine seem to be ‘together’ in terms of possessing just the right amounts of fruit and richness, hitting all the different parts of the tongue and mouth equally, and without imparting any undue dryness or cloying sweetness? TERROIR. Not the most important element of defining a wine’s greatness, but it is definitely a bonus to encounter a wine which speaks of the land upon which it has been grown. Usually earthiness, a taste of mineral, gaminess, or other noteworthy attributes, are apparent in varying degrees of overtness. SUBTLE ALCOHOL. A wine which feels ‘hot’ to the breath after it has been swallowed is something that often separates the pretenders from the real thing. Alcohol should be well integrated into the wine and not noticeable.
FINISH. Does the wine produce a long, lasting, extensive, lingering taste long after it has been swallowed? LONGEVITY. This has more to do with a wine’s recognition for greatness as it would be defined by a wine writer. It is definitely something which makes a particular wine a worthwhile investment and a wine worthy of being mentioned in the discussion of ‘all-time greats’ hall of fame. The age-worthiness of a wine is a bonus, as it really does not add value to the wine being consumed at that point in time, but it does provide the owner with the assurance that the wine will continue to provide thrills further down the road. FEAR OF SHORTAGE. Does the fear of not having an adequate supply of a wine which you now realise is truly ‘great’ scare you? Once you have encountered a truly exceptional wine, this fear is a reality.
Jim
LAST THOUGHTS: It is not necessary to spend huge amounts of money to achieve gratification when it comes to trying new wines. Seek excellence, not perfection.
Finer Wines
8 Main Road, Katikati | www.finerwines.co.nz
HAVE A WINE QUESTION?
Jim writes a regular wine column so email us info@nourishmagazine.co.nz
PEN
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10 CELEBRATING
Cocktails and Laughter… but what comes after? A culinary journey awaits you down The Rabbit Hole this winter.
OF FINE
FOODS
Peplers Homemade jams, jellies, vinaigrettes, dressings, chutneys, sauces, mustards. Real food made by real people.
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NOURISH | nutrition
I’ll be honest, before writing this I too had limited knowledge of this neglected, knobbly and rather ugly looking vegetable. I recalled a memorable experience of this bulbous root in the form of ‘celeriac remoulade’ from Al Brown’s well-known Auckland restaurant, Depot. The fame of this classic French side dish comes as no surprise once you taste the fresh, earthy crunch of raw celeriac balanced with a tangy lemon mustard mayonnaise. However, thankfully, after delving a little deeper, I discovered this starchy carbohydrate has more to offer than just a fancy French slaw—for both our palate and our health.
WHAT THE HECK IS
CELERIAC? words KATE UNDERWOOD | photography BRYDIE THOMPSON
Straight off the bat, celeriac provides some serious nutrient ammunition by way of vitamin K, vitamin C and vitamin B6. Throw in a decent dose of phosphorous, manganese and potassium and this low calorie multipurpose vege starts to tick a few boxes. But what else is there to know about this obscure globe? Aesthetically it doesn’t offer much appeal; the bizarre, creamy coloured root is covered in a mass of thick, rough, bumpy outer skin (hence the ‘ugly’ description). But peel back its outer layer and you reveal a savoury flesh that tastes like a delicate, nutty version of its brother, celery. Despite what logic might suggest you won’t find a disfigured bulb at the bottom of your celery stalk, as celeriac is a type of celery that is specifically cultivated only for its root. ‘Celery root’, as it is often referred to, has a dense texture and is similar in size to a grapefruit. Technically it belongs to the tuber family, along with potato, kumara and yams. It has less water content and higher starch than celery, so it softens nicely when cooked. Served raw it lends a fresh, slightly milder celery flavour with a polite crunch, showcased perfectly in the classic remoulade. Like many other root vegetables, it holds its own as a hearty winter staple and is fantastic in soups, casseroles and stews. It mashes and roasts well, but to ensure a super smooth mash, it is best combined with another tuber. Potatoes are ideal, due to their mellow flavour and high starch; they also make great mates in a cheesy gratin. By
simply preparing a celeriac-ridden meal you can help strengthen bones, boost immunity and with the combination of soluble and insoluble fibre, help support a healthy digestion. High vitamin K levels are another of celeriac’s many assets, ensuring strong robust bones and reducing the risk of osteoporosis. One cup of celeriac provides a whopping 80% of our daily vitamin K needs, essential to help with the binding of proteins and minerals in our bones. This same serving contributes over 20% of our vitamin C requirements, which are essential to wound healing by increasing collagen synthesis and improving damaged tissue. Vitamin B6 is another celeriac in-house gem, with one serve dishing up 13% of our needs. Ingesting this water-soluble vitamin is crucial to maintaining strong communication between our brain and nerve cells. Now that I have you intrigued … How on earth do you choose and prepare it? Firstly, where possible, look for small to medium roots that are firm to touch and feel dense—too big and they start to taste woody. Avoid discoloured or damaged roots and store in a cool dark place, just as you would other tubers. Removing its ridged and textured skin does require a little effort. It is best to cut the top and bottom off first so the root sits flat, then you can slice down the sides to remove any of the knobs. If you aren’t using the flesh immediately, sit it in some lemon water or it will start to brown. So the truth is out people. This overlooked, disfigured vegetable is neither to be loathed nor feared, it simply needs to be given a chance to shine further than fancy restaurant menus. Grab a bulb and let celeriac work its nutrient magic as it joins you on the dinner table this winter. Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz
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NOURISH | recipes
MASH Celeriac mash is a wonderful flavoursome alternative to plain old mashed spud. The celeriac adds a distinct flavour while also giving it a lighter texture. Beautiful with braised meat!
1 medium sized celeriac (approx. 450g) 200g potatoes (I used 1 medium sized Agria) 1 cup vegetable or chicken stock 1 cup milk 2 cloves garlic Chop the peeled celeriac and potato into similar sized pieces (3–4cm pieces is a good size). Place the potato and celeriac in a pot with the remaining ingredients. Simmer on low for 20–30 minutes or until the potato and celeriac are soft.
recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON
Strain the vegetables, reserving the liquid. Puree the vegetables, slowly adding in a little of the reserved liquid until you have the desired consistency. Check and adjust the seasoning then serve.
CHIPS 1 medium sized celeriac (approx. 450g) 2–3 tbsp olive oil 2 tbsp honey juice of half a lemon
REMOULADE This classic French dish is wonderful as a starter with charcuterie, or smoked fish, or serve it on crostini with slow cooked ham hock.
1 medium celeriac (approx. 450g) 4 heaped tbsp of good mayonnaise juice of half a lemon 2 tbsp Dijon mustard 2 tbsp of sour cream or crème fraîche
fresh thyme Peel the celeriac and chop into approx. 1cm thick batons. Place them in a bowl and toss with the remaining ingredients. Spread on an oven tray and bake at 180°C for 20–30 minutes or until the chips are getting golden brown on the outside but soft on the inside. Season with a generous pinch of salt and serve.
2 tbsp of chopped parsley Peel then julienne the celeriac. Toss immediately in the lemon juice. Mix together the remaining ingredients along with a pinch of salt and pepper then fold into the shredded celeriac. Set aside for 30 minutes before serving. PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature
VETRO - A SLICE OF THE
Mediterranean
Like a holiday in Italy or France, Tauranga’s newest gourmet foodie haven, Vetro Mediterranean Foods, invites you to slow down and enjoy the simple pleasures of food. Contrary to your average supermarket experience of fluorescent lights and scampering feet, this specialty store was designed to make food shopping enjoyable. As soon as people step into Vetro for the first time they break into smiles, enthralled by the variety of imported culinary delights. The store’s three owners, Christine Gore, Liz Cerdeira and Bruno Cerdeira, have carefully curated a space that celebrates high quality, natural foods. Everything from the spacious aisles to the mellow jazz playing overhead helps foster this environment and, ever since opening their doors in September 2016, they have received nothing but positive feedback. “The only feedback we’ve had that wasn’t positive,” Liz laughs, “was when a man told me that we could probably put our prices up. But that’s not what Vetro is about.”
don’t neglect local businesses, offering local delights such as freshly baked Flaveur breads and the popular Duck Island ice cream. Despite the pomegranate molasses and authentic truffle oil, this is not a shop about snobbery. “When you use quality ingredients,” Liz explains, “you don’t have to be a top chef to make something delicious.” It’s not about exclusivity or expense; Vetro welcomes everyone from the first time cook to local restauranteurs. And their prices are shockingly reasonable to boot. At Vetro, the bottom line is this: simple, quality food is indispensable and it’s for everyone. Vetro Tauranga | 111 Third Ave, Tauranga
It all started with Christine, who, after working at Vetro’s Napier store for 12 years, wanted a shop of her own. Conveniently, Christine’s sister, Liz, was looking for a reason to move to New Zealand after many years spent in Brazil, and she was bringing her Brazilian husband, Bruno, with her. The trio formed and identified Tauranga as the perfect spot for such a store. Christine’s experience with Vetro lends her a deep reservoir of product knowledge that she draws upon frequently. Liz brings an understanding of business ownership and a flair for customer service. Bruno, the sisters agree, contributes an otherwise-lacking male perspective and technological know-how. They each have their own strengths, but one thing they share is a deep passion for their products. The store is centrally located on Third Avenue West and offers plenty of parking alongside the building. Outside, Italian, Spanish and Greek flags flap in the wind; once inside, you understand why. Beautiful Mediterranean products fill the aisles, ranging from the boutique and hard-to-find to the everyday staples. An entire display is designated to Italian-imported tinned tomatoes. Beyond, shelves are stocked to abundance with top quality olive oils and vinegars, olives, gherkins and caper berries. Dried Italian pasta comes in more varieties than you could conjure up. A refrigerated deli section holds the finest European cheeses, cured meats and authentic Greek yoghurt; a freezer showcases frozen French pastries. While the majority of their products are Mediterranean imports, they certainly
It was 1999 and while the world was getting ready to party Jan Patuski was starting a Mediterranean food shop called Vetro. Twenty-six years on, what began with Jan selling 12 products from a small shed in a seaside suburb of Napier has grown into a group with five shops around the North Island of New Zealand. Those 12 products have ballooned to just under 1000 different lines. Vetro may have grown but the philosophy remains the same, and this is illustrated in both the Rotorua store and Tauranga, the newest addition to the Vetro family.
PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ
The original 12 lines (olive oil, pasta, anchovies, balsamic vinegar …) still remain the backbone of the business. Jan says items like sundried tomatoes and polenta were hard to find and expensive 20 years ago, with Vetro he wanted to change this by making such food affordable for everyday use. Each store is independently owned yet benefits from the buying power of the group. Every new location has come about from people loving the Vetro brand and concept and wanting a version in their backyard. This is great news for the Bay of Plenty with two stores in the region.
words RACHEL HART | photography RACHEL DOBBS
PH 07 578 6767 21 PLUMMERS PT RD WHAKAMARAMA blacksheepbarandgrill@gmail.com
PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ
Just under six years ago Jenny Meban introduced the Vetro brand to Rotorua. Originally from Gisborne Jenny was familiar with the Vetro concept. The family have holidayed at Lake Rotoiti for nigh on 100 years so have a deep connection and love of the area. So when Jenny saw a gap in the local market for a specialty store like Vetro, she was thrilled to be able to fill it. “We went in incredibly naively,” admits Jenny, who says she has learnt a tremendous amount in six years. The key to their success, Jenny believes “is offering personal service and expertise, something supermarkets can’t do”. A wonderful team of passionate foodies is key to being able to do this. “You’re nothing without good staff,” Jenny intones. Behind the counter are some food reference books, but you’ll also find a stash of cookbooks and food magazines for all to ogle over, learn from and be inspired in the cafe. Staff are also encouraged to try new products at home so they really know what they are talking about. Jenny says she has learnt “we can’t be everything to everyone” but they can do what they do really well. She says they would love to get a fruit and veg shop nearby to complete the little hub they have with Rotorua’s best butcher shop just around the corner, a health shop not far away and the wonderful gift shop just next door. This is shopping and supporting local while also enjoying excellent quality food. Add to this the amazing coffee available in store with Andrew from Revolver Coffee utilising a portion of Vetro’s space and adding just another reason to pop in on a regular basis. Jenny says she loves seeing people on a Saturday come in for a coffee, read the paper, shop and hang out in the aisles bumping into friends, talking food and generally enjoying themselves. “I want people to relax a bit more and experiment with food,” says Jenny who is doing her part to make this easier for all. Vetro Rotorua | 1131 Amohau St, Rotorua words & photography VICKI RAVLICH-HORAN
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hello@beorganics.co.nz | 6 Tawa St, Mount Maunganui | 07 262 0185 beorganicsmountmaunganui
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order online at www.mountwholefoods.co.nz
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Fairytales words & recipes VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES
NOURISH | feature SAUSAGE ROLLS MAKES APPROX. 24–30 Sausage rolls are always a crowd pleaser, and the good news is you can make your own healthier version. Make them with tortilla wraps for a lowfat version, and if you need to, gluten free wraps for a gluten free option.
½ cup rice 1 onion 1 carrot, grated 1 zucchini, grated 750g pork mince 1 tbsp salt 1 tsp white pepper ¼ cup tomato sauce 2 tbsp Worcestershire sauce 2 tsp cumin seeds (optional) 4–5 sheets of flaky pastry or tortillas 1 egg Cook the rice and cool. This could be done a day ahead. Finely dice the onion and sauté until translucent then add to the cooked rice along with remaining ingredients. Mix well. Place a sausage of the mix on one end of the pastry or tortilla and roll up tightly, brush with the beaten egg and cut into desired size. Place on a lined baking tray and repeat with the remaining mixture. If using fresh pork mince you can freeze them at this stage and pull out and cook on the day of the party.
DONUT M ESS W MY CAKE ITH ! Stack Mam as Donuts , drizzle wit h add a Swe pink icing, et Pea Pa rties cake topp er and vo ilà!
Bake in a 190°C oven for 20–30 minutes, or until golden brown.
As a parent, there are a lot of pressures on you, so don’t let your child’s special celebrations be full of stress. Their memories will be of time spent with you, not of the perfectly styled party. Pick a theme and have fun bringing it together, but don’t get caught up in every little detail. Sweet Pea Parties have an enormous range—from balloons to paper plates, cake toppers to party favours—for you to be inspired by. CHEAT! Who says you have to make all the food? Little vol au vent cases or store bought meringues make great party food. Who doesn’t love Mamas Donuts? And they make the perfect party treat and even a simple cake.
RS ACKE ! GO CR ybird treats d la ed se for the te leaf shap , a r ce o u c t t e D with le s, s r e k oe crac tomat cherry lives. and o
Cupcakes, a great option that can be made to fit your theme, are also a great option to buy in or get organised and make a few weeks ahead and freeze. Defrost the night before then ice. Remember, it’s a party, so let your hair down a little when it comes to the food. I would avoid sugary fizzy drinks and artificial colours but relax when it comes to a few sugary treats. Sneak in a few healthy options like my homemade sausage rolls (recipe below), bowls of popcorn, or vegie sticks and hummus. We made a hedgehog with a base of hummus, cherry tomato eyes and spikes made from thinly cut carrot, celery and capsicum. Club sandwiches are also a great option. See our Hungry Caterpillar on page 28 or cut the sandwiches into shapes to suit your theme.
PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ
BASIC VANILLA BISCUITS PRETTY MAKE IT ning when plan First step a visit to a party is ies. tp e eapart www.swe g in th every co.nz for ake c to s ration from deco pplies, these g su decoratin helium plates to s u o e gorg balloons.
Make these biscuits into any shape and have fun icing them to suit your theme. You could even set up a station and get the kids to ice their own as part of the fun and games. The dough can be made up to a week ahead and kept in the fridge until you need it, and the cooked biscuits will store in an airtight container for a week or two.
250g butter, soft 1 cup sugar 1 egg 1 tsp vanilla extract 2 tsp baking powder 2¾ cups flour Beat the butter and sugar until light and fluffy. Beat in the egg and vanilla then the flour and baking powder. Form the dough into two balls, cover and chill in the fridge for an hour. Roll the dough to approx. 5mm thick and using a cookie cutter cut into shapes. Place on a lined baking tray and bake at 180°C for 5–15 minutes (this will depend on the size of your biscuits). They are ready when they are just starting to get a blush of colour. Cool completely before icing. I used premade icing in tubes with interchangeable nozzles which make it super easy, but a simple icing from icing sugar and a little hot water with a little food colouring works well too. Worried about using food colouring in the icing? Use freeze dried fruit powders instead. You’ll find these in good food stores like Vetro Tauranga and Rotorua. PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ
Astelia Lane
FAIRY APPLE WANDS Easier to make and on the teeth than toffee apples these apple fairy wands will be a hit. Make them the day of the party as the apple juice will slowly erode the chocolate coating.
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2–3 apples (I used Granny Smith) 200g white chocolate sprinkles large lollipop sticks (I got mine from Sweet Pea Parties) Quarter the apples and slice off the core. Insert the lollipop sticks. Melt the chocolate then dip each wand in the chocolate before dusting with sprinkles. Allow to set completely on a sheet of baking paper.
FAIRY B As much lo READ ved today as was when we were k it ids! Fairy brea d is a must have at any part y! Use cookie cutt into shape ers to cut s that suit your them e.
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GET THE LOOK Thanks to Sweet Pea Parties www.sweetpeaparties.co.nz for the vast array of props and party supplies from the grass runner to the cake topper, the gorgeous plates, cupcake cases to drink dispenser. Thanks also to Prof’s at Woodlands and Hamilton Gardens, both clearly great venues to take the little ones, special occasion or not. Thanks to our wonderful models, Zoe Horan, Emma Sinclair, Mawake DeCaires, Francesca Matich and LukeTootill.
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NOURISH | feature
T GO EA S I'LL ! S E U G S WORM s buried m r y wo ie Gumm late brown o c in cho at is! soil th
LOVE
Bugs
words VICKI RAVLICH-HORAN | photography ASHLEE DECAIRES
NO IC I REQU NG IRED! Try Pe rs for a w ian candy flo ebby t ss opp pre-m ade (o ing to r sh bough t) cupc op akes.
Y! I SP s cream iou ngue elic i A d d mer ith fille ider w s sp ce leg ri lico
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NOURISH | feature GRY Y HUN ! A VER A PILL R CATER ur party at o No one ungry with th was lef sandwiches y scrumm offer! on
FRESHLY PICKED! Make fruit irresistible by making these coo l flower sha ped "candy" s ticks
ER LD NEV THE CO ED ME R BOTHE AY! Y AN W Prof's weather, d a e h t e it vide Desp lands pro r at Wood or venue for ou o d t u r o e aft great rty. And bugs pa they went in out pigging some muddy f search o dles. pud
EYED BUG S STICK , FRUIT sy to make a e g okin and Quick it creepy lo at. b e a little per fun to u s but
NOT YO GAR UR OR DI DEN VAR NARY S N Our AIL IETY were sausage ! a hit roll gard and jus snails t lik en v of ve ariety, f e the u geta bles ll .
PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | enviro
Health & Beauty IMPERFECTION IS THE NEW PERFECTION
POLLUTION We think we are clean and green, think again. The world is becoming a dirty place to live. According to World Health Organisation figures, in 2012, as a direct result of air pollution exposure, seven million people died, that’s one in eight of the world’s total deaths, confirming air pollution is now the world’s largest single environmental health risk. It’s for this reason that in 2017 skin care market pollution damage repair will be key. As consumer awareness shifts there will be a demand for anti-pollution products. Increased research into the effects pollution has on the body has led to a greater understanding of the associated health risks; one in particular I am interested in is the effect on our largest living organ and outermost barrier, the skin. Studies have shown the link between exposure to air pollution and skin ageing, ranging from hyperpigmentation to a weakened skin structure and increased sensitivity. One research study found that an increase in soot and particles from traffic was associated with 2% more pigmentation spots. This is due to the fine airborne particles which land on the skin and become lodged within the skin’s deeper structure, generating free radicals that go on to trigger inflammation. The free radicals break down the skin’s natural lipid barrier, increasing trans-epidermal water loss and creates a sensitised skin. Pollution is categorised into indoor and ambient pollution, from particulate matter and gases. The level of pollution varies throughout the day, season, geographic location and according to human activity. During summer stronger levels of UV increases ozone production.
Microbeads have been found to be on the increase in marine life and waterways which is impacting on our environment. As they are not biodegradable, long term damage is caused as they are mistaken for food. These microbeads (a small spherical plastic bead) can usually be found in face washes, exfoliants, acne treatment products, sunscreens and toothpaste. There are natural alternatives to the microbeads, so be aware of this when you are deciding on what product you are purchasing. Alternative exfoliants can include biodegradable products that can give the same result, for example, jojoba esters, fruit enzymes and, for more advanced skincare, alpha hydroxy and beta hydroxy acids. Despite the name, acids used properly are less abrasive than many particle-based exfoliants, e.g. ground nuts and kernels.
Robyn Saies from Fringe on Churchill attended a Schwarzkopf seminar by Australian ‘master cutter’ Simon Crawford and loved his catchphrase, “Imperfection is the new perfection”. Simon demonstrated perfect imperfection in hair styling trends like outgrown fringes, the return of a 70s vibe, long feminine messed up mullets, and deconstructed bobs with lots of texture. Blokes’ hair is heading back into slightly longer looks, still masculine, with less clipper work. The shape of hair to come is very visual and easy to wear. Robyn is loving the trend for blonds into subtle steely greys tinged with pink, creating a soft pastel shade. Darker heads will be delicious in auburn, caramel, chocolate coppers and rich reds. Robyn suggests looking after your winter style with Tigi Blow Out Balm. “Great for taming unruly curly hair and for straightening, giving amazing softness, texture and shine.” Her other pick is Wella SP Lux Oil Elixir as a transforming conditioner. “It smooths, repairs, acts as a heat shield and adds shine; amazing after a chemical treatment,” says Robyn. As you apply the mantra “imperfection is the new perfection” to your winter look and to other areas of your life, remember … you heard it first at Fringe!
INTRODUCING HZP+CO
It’s no secret we love local producers at Nourish, so we are always thrilled when we discover a local business like HZP+Co doing exciting things. Based in the BOP and producing natural skincare products, HZP+Co are unique in that many of their hero ingredients come directly from their home orchards in the BOP. Now that’s local! This winter discover their Lanolin Hand & Nail. Made from New Zealand lanolin, avocado oil, kiwi seed and blueberry seed oil as well as horopito leaf, mamuku and kowhai extract. Discover more about HZP+Co and their amazing products
at www.hzp.co.nz
BE IN
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Fringe on Churchill, 12 Churchill Road, Tauranga 07 579 9781
Exfoliation needs to be approached with caution as it can lead to inflammation and skin sensitivity. Teenagers are particularly prone to excessive exfoliation. Thankfully the government is putting a ban on these. At Tranquillo we do not stock any products that contain microbeads.
PLASTIC BEADS IN PRODUCTS Microbeads are polyethylene solid plastic beads 5mm or less and are water insoluble and non-biodegradable. They are in some cosmetics, so if you don’t want to have an impact on the environment then I would be asking does the product I use have them in it?
Sue
Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.
tranquillobeauty.co.nz
To win some hand cream of your own to try, email info@ nourishmagazine.co.nz and tell us three ingredients HZP+Co use. Entries close August 1 2017
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NOURISH | enviro
e s u f Re use e r d n a
PLASTIC BAGS Plastic bags are the second most common type of ocean refuse, after cigarette butts.
THIS IC PLAST FREE JULY!
It’s estimated up to 1 trillion plastic bags are used worldwide, that’s two million a minute! Add to this the average plastic carry bag is only used for 12 minutes. Plastic bags are not only a huge waste of precious resources they are also a major cause of pollution, which is why there is a groundswell against their use. Reusing your plastic shopping bag to line your rubbish bin or as a doggy do bag only extends the use of the bag ever so slightly but does little to mitigate the damage plastic bags do. In fact, these bags will now never be recycled, instead they will clog our landfill. Boomerang Bags is a community driven initiative tackling plastic pollution at a grassroots level. Originating in Australia, Boomerang Bags began in 2013 when co-founders Tania Potts and Jordyn de Boer came together with the dream of reducing plastic bags within their community of Burleigh Heads. With the help of a growing number of supporters and hundreds of dedicated volunteers, the concept has spread across Oz and now New Zealand. Charlotte Manville is behind the Tauranga chapter, which has made over 500 reusable bags since its launch in October 2016. Charlotte says, ”The availability of free, reusable bags reduces the need for single-use plastic bags, and the encouragement to ‘borrow and bring back’ works to foster the sustainable mentality of re-use in the long term.” You’ll find a box with Boomerang Bags along with information on the concept by Bravo in Red Square, Tauranga. The team at Bravo put it out each day enabling central city shoppers who have forgotten their own bags to borrow one to either keep and continue to use, or to return on their next visit. The bags are hand made by community groups, schools and volunteers using donated second-hand materials keeping the initiative local and sustainable. Charlotte says, “Regular Boomerang Bag sewing bees provide a platform to engage and connect the community with a positive environmental initiative.” Want to get involved?
BUYING IN BULK IS A GREAT WAY TO AVOID EXCESS PACKAGING. LOCAL SHOPS LIKE BE.ORGANICS OFFER THE ABILITY TO BUY GRAINS AND NUTS FROM THEIR BULK BINS WHICH MEANS YOU CAN BRING YOUR OWN OR REUSE CONTAINERS. THEY ALSO HAVE GREAT REUSABLE VEGETABLE BAGS AVAILABLE.
Email Charlotte on boomerangbagstauranga@gmail.com or follow Boomerang Bags NZ on Facebook
words VICKI RAVLICH-HORAN
The invention of plastic served a pressing environmental problem. Before plastic, ivory, tortoiseshell and other animal products, along with various woods, were used to make everyday products and this was not sustainable. In 1909 Belgium chemist Leo Baekeland created the first entirely synthetic plastic—Bakelite. Lightweight, durable, resistant to heat and non-conductive, it could be moulded into nearly any shape. So it was no surprise manufacturers realised its potential and it began being used for everything from jewellery to kitchenware, clocks to electrical fittings. Bakelite ushered in an era of attractive, affordable and convenient consumable goods. By the 1960s plastic had gone beyond being a product used to make durable goods to being used for packaging. Now plastic is so pervasive in our world it is hard to escape! PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ
Every piece of plastic ever made still remains somewhere, in some form, in the environment. Scientific America states that in the last half of the twentieth century over one billion tonnes of plastic was produced. Double this again was produced in just the first decade of this century. It is clear plastic has its place and can be very useful, but our excessive use needs to stop and the first place to start is with unnecessary single-use plastic. The top four single-use plastics—plastic bags, water bottles, takeaway coffee cups and straws—are also possibly the easiest to stop using. Plastic Free July is an initiative that began in Perth in 2011 and challenges you to refuse single-use plastic in July. While recycling is important, Plastic Free July focuses on refusing, reducing and reusing.
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NOURISH | enviro
REUSABLE CUPS With our growing appetite for coffee we have been forced to consider the impact of our daily habit. New Zealand’s obsession with coffee has us ranked as the 13th highest consumers of coffee in the world, surpassing the US and Australia. Many of us insist on drinking Fairtrade sustainably grown coffee with organic milk yet the Achilles heel for sustainable coffee is the takeaway cup it is more likely to come in. In New Zealand we use more than 200 million disposable cups every year, according to foodservice packaging company Huhtamaki. Environmentalist Tim Silverwood says disposable cups will probably outlast the drinker’s time on Earth.
Nick Fry developed the reusable cup after giving his coffee roastery and cafe business an environmental audit. Some serious persistence and a lot of tinkering to get the cups just right resulted in an award-winning product manufactured here in New Zealand. With not only an understanding of the coffee business and cafes as well as the issues around takeaway cups, the team at IdealCup are keen to encourage cafes to develop programmes around rewarding customers for using reusable cups, or better still charging more for those using takeaway cups. The theory of disincentivising consumers is backed up by a study from Cardiff University that points out “the plastic bag charge in England had been so successful that it showed a charge on coffee cups could work too”.
This is why an international coalition of NGOs says, “The billions of disposable coffee cups thrown away each year globally should be replaced with reusable ones because they are a waste of resources and harm forests.”
SOMEONE WHO CONSUMES FIVE TAKEAWAY COFFEES A WEEK PRODUCES 14KG OF WASTE A YEAR.
The award winning IdealCup is New Zealand's first reusable, ‘barista grade’ takeaway cup, better still it is designed and manufactured in New Zealand. When it finally comes to the end of its useful life it can be put out with your household recycling.
When it comes to disposable containers, no product gets as much flak as the plastic water bottle. Criticised for its contents (which is usually freely available from a tap) as well as for its packaging, these portable bottles can cause quite a stir! Plastic bottles are an environmental nightmare at every point of their existence, from the amount of crude oil they require to make through to the litter they create.
producing bottled water (including all stages from manufacturing the plastic to chilling the bottles for use) takes approximately 2000 times the energy required to produce tap water. In New Zealand, where the water from our taps is some of the best in the world, we have no excuse to say no to bottled water! The options for usable water bottles are vast and readily available.
FOR EVERY SIX PLASTIC BOTTLES BOUGHT, IT IS ESTIMATED ONLY ONE IS RECYCLED SO FIVE ARE THROWN AWAY TO EVENTUALLY END UP IN LANDFILLS, OR THE OCEAN. According to National Geographic, if we take into consideration the energy required to manufacture, transport and dispose of plastic water bottles in the United States, between 15–17 million barrels of oil (enough to fuel more than 100,000 cars for an entire year) are used each year in order to meet consumer demands. To put this into perspective, the Pacific Institute in California says that
The problem with takeaway coffee cups is that many people believe, because they are often made from paper, they are compostable, but as they are lined with polyethylene plastic this is not the case. This plastic layer stops the cup leaking or going soggy but also means they can’t be recycled in New Zealand. Nearly all, therefore, end up in landfill.
Even cups marketed as compostable pose issues. For a cup to be genuinely compostable it has to get to a composting facility. Paul Evans from waste industry body WasteMINZ explains the challenges. “Most things can be recycled in theory,” he says. “But ultimately it comes down to whether they are economically viable to recycle and if infrastructure is available in the specific region.”
WATER BOTTLES
COULD STRAWS BE THE LAST STRAW? It’s true, IdealCups are made from plastic, but if, like me, you have dropped and smashed three glass reusable cups in as many months, the fact IdealCups bounce is an added bonus! The BPA free, microwave and dishwasher safe cups are also loved by baristas as they fit perfectly under their coffee machine. They don’t develop a smell, stain or taint! Stephanie Fry from IdealCups also points out that “by keeping our production local and using sustainable products for manufacturing, we minimise our carbon footprint, offer opportunities for local businesses and keep skills on shore”.
NOURISH MAGAZINE
These seemingly innocuous objects contribute a huge amount of plastic pollution while providing a completely unnecessary job. In the U.S. they use 500 million straws a day! That is enough straw waste to wrap the circumference of the earth 2.5 times or to fill Yankee Stadium over nine times in a year! Now imagine that magnified by global consumption! If you can make one change, refuse the straw. www.plasticfreejuly.org
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NOURISH | recipes
A quintessential comfort food, there is nothing quite like a creamy mash potato with a winter stew or, better yet, sausages and onion gravy! While lumpy mash, or for me a distinctly smoky version*, may evoke childhood memories for some, the perfect silky smooth mash is not difficult to achieve.
YOU SAY
POTATO
MIX IT UP Once you have mastered the perfect mash start playing with flavour variations.
*My mum was notorious for boiling the spuds dry (and then some). With four children to referee, bath, dress and feed every night, remembering to check the potatoes fell off the end of the list. These are my five steps to the perfect mashed potato.
+ Add garlic when boiling the potatoes and mash in with the potatoes for a mellow garlic flavour.
THE POTATOES
+ Stir through finely chopped spring onion or chives
The type of potato you use is perhaps the most crucial decision. Potatoes can be classed as either waxy or floury. (All purpose fall halfway between the two.) Waxy potatoes (i.e. Nadine, King Edward) will hold their form and are great for boiling and salads but make terrible mash. A floury potato (Agria, Red Rascal), on the other hand, with a low water content which is high in starch is perfect, as it will result in a fluffy mash. While Agria is well known among many home cooks and chefs as a great mashing potato it can be troublesome for the growers. Gus from Bidfresh says, “Moonlight is highly and Ilham Hardy improves as the season progresses and after a little storage.”
+ Use a good quality extra virgin olive oil or flavoured olive oil + Mix in sautéed onion and/or bacon + Incorporate your favourite cheese
BOIL Cover your peeled and chopped potatoes in plenty of salted water, bring to the boil and then simmer until the potatoes are soft. Brad from Falls Retreat took his mash to the next level in our Festive Feasts edition by using chicken stock. I always pop a garlic clove or two in with mine. At this stage though the key is to ensure the water is well seasoned and that your potatoes are cut into even sized pieces; this ensures they cook evenly avoiding lumpy mash. How big or small you cut the potatoes is up to you. The smaller they are the quicker they will cook (great if you are in a hurry!), but this means your potato may absorb more water. DRY Drain the potatoes and then return them to the pot and back on the heat for a minute or two to dry out. MASH Now it’s time to mash. For super fluffy potatoes pass them through a ricer (similar to a giant garlic press and an essential piece of kit if you want to make homemade gnocchi. You’ll find them at great kitchenware stores like www.thescullery.co.nz). If you don’t have a ricer a good old-fashioned hand held masher will still give you great results. Avoid putting them in a food processor as this could result in glue instead of mash. ADD While the potato is still hot add butter, milk or cream. Kate Underwood from NZ Potatoes says, “You can’t go wrong with plenty of butter, milk or cream. I also quite like using flavoured olive oils to intensify flavour and maintain smooth texture.” Many suggest heating the milk or cream first. This is sensible as it will keep your potatoes hot and the liquid will incorporate more readily with the potatoes, again avoiding those nasty lumps. I suggest if you are going to go to the trouble of heating the milk or cream to add some flavouring to it; a bay leaf, a sprig of thyme or even half an onion. Remove these before adding the liquid to the potato.
words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON
The more liquid you add the thinner your mash will be. So how much liquid you add is up to you and your desired end result. Some love a stiff, fluffy pile of mash while others prefer an almost saucelike mash you can smear on the plate. PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
LEMON CAKE WITH HIDDEN MASHED POTATO This great gluten free cake is courtesy of NZ Potatoes.
200 mls flavourless oil (they suggest canola, I would use sunflower) 1 cup caster sugar 4 eggs 1 ½ cups ground almonds 1 cup mashing potatoes, cooked, mashed and cooled zest 3 lemons
MAKE THE MOST OF LEFTOVERS There are so many great uses for leftover mashed potato, I often cook too much on purpose. Cold mash will keep refrigerated for around three days but also freezes well.
2 tsp baking powder
+ Add to the top of mince for a shepherd’s pie
Beat oil and sugar until light. Beat the eggs in one at a time.
+ Turn into hash with some sautéed onion
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
+ Use to thicken soups
Pour into a lined 20cm round spring form cake tin. Bake at 180°C for 40–45 minutes or until golden, and a skewer inserted into the middle comes out clean.
+ Make tatty scones + Turn it into Bubble & Squeak
SMOKED SALMON FISH CAKES Fish cakes are a super simple way to turn last night’s mash potato into a completely different meal. I used hot smoked salmon but any smoked or steamed fish for that matter will work. You can substitute the spring onion for regular onion, you just need to sauté it first.
150-200g hot smoked salmon 2 cups cold mashed potato ½ cup chopped spring onion ½ cup chopped herbs (parsley, dill, chives, coriander would all work well) 2 eggs salt and white pepper 1 cup bread crumbs Mix together the potato, salmon, onion and herbs with one of the eggs. Season with salt and white pepper. Shape the mix into eight even fishcakes. Beat the remaining egg in a shallow bowl. Dip the fishcakes into the egg and then coat with breadcrumbs. Heat a little oil or butter in a fry pan and cook the fishcakes until golden on both sides. For best results ensure the heat is not too high and only turn the fishcakes once. Serve with a green salad and a few wedges of lemon.
VETRO ROTORUA 1131 Amohau Street 07 346 0081 VETRO TAURANGA 111 Third Avenue 07 579 9111
www.vetro.co.nz
PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
TAMING the Rillo
Could the tamarillo be the poor cousin of the feijoa? Most of us grew up with a tree in our backyard, as like the feijoa this sub-tropical plant loves our climes and fills our fruit bowls with goodness in the autumn and winter months. Some would say they are an acquired taste while Jan Bilton would say they are extremely versatile and has proven this in her book dedicated to Tamarillo. This handy book will show you how to turn your crop into anything from a savoury sauce to a delicious dessert.
TAMARILLO & APPLE CRUMBLE CRUMBLE TOPPING
1/2 cup each: brown sugar, rolled oats, coarsely chopped walnuts
Preheat the oven to 180°C.
1/4 cup wholemeal flour
Combine all the ingredients for the topping and place to one side.
75g butter, softened
Slice 4 of the tamarillos and combine with the apples, sugar and custard powder. Place in a 20-23cm baking dish. Press the topping over the fruit. Bake for 15 minutes.
1 teaspoon ground cinnamon FRUIT
Halve the 2 remaining tamarillos lengthwise leaving the stalks on if possible. Place on top of the crumble. Continue baking for 20 minutes, until cooked and bubbling. Great served with cream or ice cream. Serves 4-6.
6 tamarillos, peeled 2 apples, peeled, cored and sliced 1/4 cup sugar
Tip: Tamarillos and apples make an excellent filling for shortcakes and traditional pies.
1 tablespoon custard powder
SAUCY CERVENA
soft. PurĂŠe and sieve, if preferred.
SERVES 4-5
Preheat a grill.
WINE SAUCE
Tie the meat in a neat shape. Brush with the butter combined with the garlic. Grill for 6-8 minutes each side, depending on the thickness. Sprinkle the meat with pepper. Stand the meat, tented in foil, for 5 minutes before thinly slicing.
2-3 tamarillos, peeled and chopped 1 cup white wine 1 tablespoon red currant jelly or similar pinch each: ground cinnamon, nutmeg CERVENA
600g boneless Cervena 25g butter, melted 2 cloves garlic, crushed freshly ground black pepper to taste
To prepare the sauce, cook the tamarillos in the wine, jelly and seasonings, until very
Reheat the sauce and serve with the sliced venison. Great served with potato or kumara mash and steamed greens. Tip: Cervena is the finest-quality, farmed New Zealand venison. Choose a piece suitable for grilling. The sauce is also excellent with wild venison, duck, beef or pork.
Buy your copy online at www.janbilton.co.nz or from your favourite bookstore.
WWW.FACEBOOK.COM/JanBiltonFood PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
Zoetica When Peta Mathias joins the cast of Tarnished Frocks and Divas for the 2017 show Zoetica, her appearance will be larger than life. The perennially popular Tarnished Frocks and Divas stages its seventh performance this year. The show always delights audiences with its celebration of women through ‘theatre of the catwalk’ where outrageous, courageous and hilarious stories are highlighted by retro and revamped fashion.
‘FABULOUS FOODIE’ ADDS SPICE TO TARNISHED FROCKS AND DIVAS words LIZ FRENCH
TARTE SOLEIL 2 packets of frozen flaky pastry in approx. 32cm rounds ½ cup tapenade ½ cup something else like sun dried tomato paste, grated cheese, artichoke paste, pesto … 1 egg yolk beaten with a little milk fennel seeds for sprinkling
Ninety five percent of the participants are volunteers, all performers women over the age of 40, led by one or two professionals. This year former Riverdance lead singer Catriona Fallon takes the lead, Jackie Clarke joins the show again and Peta Mathias appears not in person but on the big screen.
Remove flaky pastry from freezer or fridge and bring to room temperature—maybe 5 minutes.
“I am so desperately fabulous and busy travelling the world that you can only get hold of me by Skype,” she laughs, referring to her role in the show.
Spread with the pastes, leaving 1cm free around the edge.
She genuinely is so busy travelling the world as host of her very popular culinary tours that her part in the show has been prerecorded and she will interact with the cast from the big screen, thanks to sophisticated technology. Peta recorded her appearances before departing Auckland to spend the northern summer in her second home in Uzes in the south of France where she runs regular cooking workshops. She was also preparing to host tours to Marrakech, the Basque Country in Spain, Puglia in Southern Italy and to India. Check out Peta’s website and you see photos of happy groups who have immersed themselves in the culture, sampled and prepared the local cuisine under Peta’s expert guidance, had lots of laughs and forged long lasting friendships. In Zoetica Peta plays a powerful businesswoman. “My name is Lucille and you cross me at your peril,” she says. It would not be Peta without food playing a part. “There are egg whites involved,” she hints. “I like stories of transformation. Egg whites start off disgusting; beat them and they become beautiful white light.”
Pre-heat the oven to 180°C. With the paper still attached to it, roll out the first sheet of pastry onto a baking tray. Brush the edge with water and lay the second round of pastry on top. Place an upside down glass in the centre to make the sun—don’t press it in, just leave it sitting there. If the pastry has gone a bit soft, put the whole tray with the pastry in the freezer for 5 minutes to firm it up. That way it will be much easier to cut. With scissors, cut the pastry and paper from the edge up to the glass edge. Do quarters first then eighths then keep cutting till you have 32 sun rays. Remove the glass and start twisting the rays. Gently pick up the first ray about midway with your right hand fingers and twist twice with your left hand fingers. Brush with egg glaze and sprinkle lightly with fennel. Bake in the oven for half an hour or till golden.
petamathias.com Tarnished Frocks and Divas 2017 show Zoetica, ASB Stadium, 30 Aug – 2 Sept.
French cuisine remains Peta’s favourite. She first saw Tarte Soleil at an antiques market in Uzes and was enchanted by the shape. “It is a recipe that has everything in it to make you happy, it’s easy, dramatic and delicious.”
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NOURISH | directory
BAY OF PLENTY EVENTS
DIRECTORY
DIRECTORY
MILLS REEF DINNER Come and join us on Thursday 22nd June at 6.30pm to enjoy a wonderful selection of dishes created by our fantastic chef Darren and matched with outstanding wines from Mills Reef Winery.
Your Ideal Cup
Tickets will go fast so don't miss out. Contact us at Delissi 07 574 8200 or email delissicafe@gmail.com
New Zealand’s first designed and manufactured reusable takeaway coffee cup. Buy one, reuse it, and reduce waste to landfill.
SERIOUSLY GOOD FOOD SHOW Saturday 1 – Sunday 2 July, ASB Arena, Baypark, Mount Maunganui www.seriouslygoodfoodshow.co.nz
TAURANGA COFFEE FESTIVAL The Rising Tide, 107 Newton Street, Mount Maunganui, Bay of Plenty Saturday 29 July 2017 10:00am – 6:00pm Tickets from https://www.eventfinda.co.nz/2017/ tauranga-coffee-festival/mt-maunganui
NORTHLAND WINERY TOUR A winery tour of Matakana. Transport ex-Tauranga. 27 – 29 October 07 544 1383 www.tastingtours.co.nz
Experience an epicurean adventure. + LOCAL TASTING TOUR + SUNDAY LUNCH + REGIONAL WINERY TOURS LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP
Contact us today! TAURANGA TASTING
TOURS AND CHARTERS tgatastingtours@xtra.co.nz
tastingtours.co.nz
12 CHURCHILL ROAD, TAURANGA | 07 579 9781
IdealCup info@ideacup.co.nz www.idealcup.co.nz
1st & 2nd July 2017 ADULT TICKETS
JUST $10
CHILDREN 13 &
UNDER $5
10am to 5pm each day ASB ARENA
BAYPARK
81 Truman Lane
MOUNT MAUNGANUI
seriouslygoodfoodshow.co.nz
FARMERS MARKET DAY TOURS | HAWKES BAY WEEKEND Taste of Plenty Food Tours Bites and Sites off the Eaten Track
07 571 2453 | 027 405 9310 - Susanna | 021 274 1613 - Karen tasteofplenty VIEW OUR TOURS! www.tasteofplenty.co.nz
RAW FOOD WORKSHOPS Be inspired with these great workshops from the team at Raw Balance. Various workshop fun from May to August. Check out their Facebook page for more details. www.facebook.com/rawbalancenz
TARNISHED FROCKS AND DIVAS PRESENTS ZOETICA 30 August – 2 September 2017 ASB Arena, Baypark, Mount Maunganui www.tarnishedfrocksanddivas.co.nz
UnlimitedU PERSONAL COACHING Listen to live music, browse the many craft stalls, meet the artisans, chefs and producers and get food that comes from the heart, produced with love and care and let yourself be inspired!
SATURDAY FROM 9AM TO 1PM TAURANGA FARMERS’ MARKET A diverse range of fresh local produce and locally produced artisan food. Every Saturday 7.45am to 12 noon at Tauranga Primary School between Arundel Street, Cameron Road and 5th Avenue.
Redoubt Street, Taupo
www.taupomarket.kiwi.nz
Inspiring and empowering you to love the life you lead!
FOOD MADE THE WAY NATURE INTENDED.
PHONE NOW FOR YOUR FREE CONSULTATION!
027 424 7749 | kathie@unlimitedu.co.nz
www.unlimitedu.co.nz
UnlmitedU
FIND US AT THE
SERIOUSLY GOOD FOOD SHOW 1st and 2nd July, and sample the goodness! MENTION YOU SAW THIS ADVERT AND RECEIVE 10% DISCOUNT OFF YOUR PURCHASE ON THE DAY!
theVegery
www.thevegery.co.nz
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