Nourish Magazine Winter 2019 Bay of Plenty edition by Nourish Magazine

ISSUE NO. 35 WINTER 2019

GREENS

Roasted!

AT HOME WITH ALLYSON BAY OF PLENTY, NZ

GOFTON

ISSUE NO. 35 WINTER 2019

EAT YOUR

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Vic’s Picks News Tauranga Farmers Market Gardening Beauty Events Directory

features

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Rachel Hart, Kate Underwood, Nicola Turner, Vicki Jones, Kate Monahan- Riddell, Peter Drury COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN sales@nourishmagazine.co.nz 07 8475321 or 0210651537

9 12 14 16 22 40 42 44 56 61 72

Oscar & Otto Arkanda Flaveur On Fire in the Mount Leafy Greens The Trouble with Recycling Health Quarters Cafe Revealing your Beauty At Home with Allyson Gofton Nouméa Watch this Space

recipes 22 28 32 35 50 66

Eat your Greens Winter Roasts Elizabeth Cafe Baking Parsnip Three Ways Chowders Piece of Cake

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NOURISH | issue 35

Welcome to Nourish Magazine Each season brings its own joys, even winter! I must admit I am in the camp that thinks the best thing about winter is it makes you appreciate the other seasons more. You see, I hate being cold. Allowances for a winter getaway is therefore an essential part of our household budget. On page 61 you can read about our trip last year to NoumĂŠa, a fabulous spot for some fun in the sun anytime of the year. When I think of food in winter, I conjure up images of warm nourishing comfort foods, so in this edition we share some great chowder recipes (page 50). Megan from Red Kitchen gets roasting (page 28) and Amber Bremner makes the most of parsnips (page 35).

writer. I have to admit my own garden has been rather neglected of late as we started a massive reno at home (see page 72, with the final results in our spring issue). This project has also meant no holiday this year, but on the bright side I can enjoy all the wonderful events and activities on in our wonderful region (see page 74 for our winter event guide) and enjoy dining out at the growing number of fabulous eateries. On page 9 we meet hospo veterans Hamish Carter and Catherine MacLoughlin with their latest venture Oscar & Otto. On page 16 Denise Irvine spends some time at Fire and No. 8 restaurants at the Mount who opened just before Christmas and have been on fire since. Keep warm.

Continuing our series of back to the basics, on page 66 we make a basic butter cake and then show how you can transform it into so many wonderful creations. For several years our winter issue has promoted Plastic Free July hoping to highlight the pervasive and damaging effects our continued reliance on single use plastic is having on our world. This year we decided to take a different angle and asked Nicola Turner to delve into the problem vs the solution of recycling. In this issue we welcome Lynda Hallinan as our new gardening

Vicki Ravlich-Horan Editor

Nourish ch Long Lun

AT A L P I N O MOUNT MAUNGANUI

Enjoy a wonderful long lunch celebrating fresh local flavour with the team from Nourish. ALPINO MOUNT MAUNGANUI SAT 27 TH JULY, 12 NOON, $70PP INCLUDES A glass of bubbles on arrival A three course Italian feast lovingly crafted by the team at Alpino A sneaky tipple to end the afternoon from EightPM

Tickets strictly limited! Get yours at www.nourishmagazine.co.nz/shop

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Vic's Picks

A GREENER WORLD WITH AGREENA WRAPS These are a game changer! In my quest to rid my kitchen from single use plastic I picked up a packet of these silicon wraps from The Gilded Edge in Mount Maunganui. These reusable, non-toxic and recyclable eco wraps replace not just cling film but aluminium foil and baking paper. Since buying my pack I have used the wraps at least a couple of times a day, from covering leftovers to baking cookies on. I even slow cooked beef ribs the other night and instead of aluminium foil to cover the dish I whipped out my Agreena wrap which worked better than foil as you can see inside. The wrap can then be washed easily in hot soapy water and is ready to use again. Each pack comes with four wraps in two different sizes for just $29.95. Available at The Gilded Edge, Mount Maunganui and online at www.thegildededge.co.nz.

GET OUT AND ABOUT THIS WINTER Looking for a tasty day out this winter? Tauranga Tasting Tours have a calendar of delicious day trips planned for this winter along with longer trips to the Far North (four days in October) and one to Taranakiâ&#x20AC;&#x2122;s Garden Festival in November. For more details on whatâ&#x20AC;&#x2122;s coming up go to www.tastingtours.co.nz or email tgatastingtours@xtra.co.nz.

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Vic's Picks

THE ALCHEMIST’S TABLE

FORGOTTEN WINES BY EIGHT PM I’m in two minds about letting this secret out. For the last few years my husband and I have been enjoying wines from McGuigans. Know the right place and you can pick up a bottle for less than ten bucks and I’d happily pay twice. In fact, McGuigans is how we rate our wines: “Was that worth three McGuigans?” or “Good but not as good as McGuigans.”

I’ve been loving playing with a range of New Zealand hand crafted plates from The Alchemist’s Table. You can see some in our Chowder shoot on page 50 and in our Instagram feed. This commercial quality tableware is individually formed and hand finished by artisan potters and the result is hard wearing plates that have an individual, organic and earthy feel. They are absolutely perfect for chefs looking for something new or unique or equally as great for home use. Find out more at www.thealchemiststable.co.nz.

I met Ash from Eight PM, an online store specialising in fabulous whisky and gin, and he told me about their Forgotten Wine section and, you guessed it, McGuigan wines appeared in his line up of great wines at amazing prices. Immediately I knew he had great taste and I was going to trust his recommendations. So the secret is out about McGuigans, but now I have a source of other quaffable wines at very reasonable prices. Check it out for yourself at www.eightpm.co.nz.

COOKING UP A STORM AT VETRO TAURANGA Due to popular demand we are putting on another two classes at Vetro Tauranga this winter. Join me in this beautiful store as we cook some lovely seasonal recipes, discover interesting ingredients and generally chat food. Sunday 28 July, 10.30 am or 1.30 pm Tickets are $50pp and available from the team at Vetro Tauranga, 111 Third Avenue. Phone 07 5799 111

NOTHING BUT DREAMS TOUR! Join NZ music icon Tina Cross, and Kay Gregan, Travel Designer from NZ Travel Brokers, on their ladies only tour of Adelaide and beyond next March. Spaces on this week of gastronomic delights peppered with fun and music are sure to fill up fast so email Kay.Gregan@thetravelbrokers.co.nz for more details or go to www.thetravelbrokers.co.nz/kaygregan.

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Bay of Plenty News OPENINGS - Alpino Mount Maunganui With the success of Clarence Bistro in Tauranga the team have revived their ‘pop up’ in the Mount and transformed it into a cosy Italian eatery with the opening of Alpino, Mount Maunganui. Expect simple but authentic Italian fare like Insalata Caprese—Little Horror tomatoes, Clevedon buffalo mozzarella, basil, aged balsamic, or Carpaccio Di Manzo—beef carpaccio, rocket, cherry tomato, shaved Parmesan, cipriani dressing. A pizza oven has been installed and is the heart of the kitchen firing out Spalla Di Agnello Al Forno—rosemary roasted Te Mana lamb shoulder, roasting juices, rocket and Parmesan salad is a dish designed to serve at least two to three. Or there are the classics: lasagne made from red wine braised beef cheek ragu, and Melanzana Alla Parmigiana— aubergine parmigiana with mozzarella, Parmesan and basil. Not forgetting, of course, the divine pizza as only the Italians know how to perfect. Open for dinner Wednesday–Sunday plus lunch on the weekends. 16 Pacific Ave, Mount Maunganui

OPENINGS - Burger Burger Burger Burger has recently opened in the new Bayfair DINE precinct and is sure to become a firm favourite amongst locals. This, is Burger Burger’s fifth restaurant in five years and comes after restaurateur Mimi Gilmour and executive chef Adrian Chilton first dreamed up an eatery that serves deliciously juicy burgers, charred broccoli, crispy sides and shakes all made from scratch using quality local produce. Popular with all ages and appetites the menu includes beef, chicken, lamb and fish as well as vegetarian, vegan and gluten free options. Add to this the drinks menu that won’t disappoint which includes old fashioned shakes, fresh housemade sodas, kombucha, organic juice, Sawmill on tap and local beer from Mount Brewery, wine, including a special Burger Burger blend which is vegan, vegetarian and preservative free. Mimi says “the Burger Burger team has so many family and friends in the Mount, as well as in Tauranga and Papamoa. They’ve all shared stories of their idyllic lifestyle filled with sunshine, surfing, fishing, fashion, art and good people – so we just couldn’t stay away any longer! We wanted a slice of this heaven and its beautiful people.” Open seven days a week dine in or takeaway. www.burgerburger.co.nz @BurgerBurgerNZ

Golf at Moose Lodge Moose Lodge’s nine-hole golf course opens this winter. Tee off and enjoy a hearty round of golf on their scenic lakeside course then enjoy a beautiful afternoon tea or three course lunch at the Lodge while soaking up the magnificent views. You may also want to add on a dip in their hot pool or even stay the night. All golf packages include cart hire. Find out more by emailing info@mooselodge.co.nz.

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NOURISH | feature

OSCAR AND OTTO WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

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You don’t have to choose between Oscar and Otto, two hot new additions to Tauranga’s Strand. Otto can be your day time go to while Oscar comes into its own in the evening. The ‘naughty twins’ are the brain children of Catherine MacLoughlin and Hamish Carter, local foodies with a strong pedigree in the Bay of Plenty. Eighteen years ago they set up Alimento Cafe, based on the way they like to enjoy coffee, food and friends. After eight successful years running Alimento they took a break to concentrate on their young family. The request from a close friend for Catherine to cater a function was the catalyst for Hereford Kitchen Catering, still going strong five years and 240 weddings later. With their four children, now teens and tweens, more independent and a solidly established catering business, Hamish and Catherine felt ready to add another challenge in the hospitality arena. “There’s nothing more satisfying than serving great food to wonderful people,” Hamish says, explaining their motivation. “We love looking after everyone who walks through our doors, making them feel welcome and relaxed; it’s the reason why we are here. There are always magical moments when your business is helping people enjoy themselves.” The couple had experienced contemporary cuisine in cool contemporary spaces in other centres and thought why not Tauranga? Then, why start just one eatery when you can do two? It just happened that the premises they had their eyes on was perfectly suited to adjoining eateries. Such was the extent of the work needed on the old building that it was over two and a half years from spotting the site among new builds towards the end of the Strand and opening. “We opened

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Otto two days before Christmas and in the middle of the wedding season,” says Hamish, shaking his head. Oscar opened a month or so later. Catherine had a clear vision for both Oscar and Otto: chalk and cheese. They could not be more different in atmosphere, like night and day. Oscar is dark and moody, counterpointed by one long mustard banquette seat overlooked by a family of literary beasts protruding from the black wall. “Oscar Wilde was named for the Wildebeest in the middle,” Hamish explains. The others have literary names; Jack Kerouac, Ernest Hemingway, Victor Hugo and Dorothy Parker. Oscar is a restaurant and wine bar where you can step away from everyday life into an embracingly mellow environment, a place to pop into for an after-work drink and snack, have an intimate dinner, meet friends for a night out. While Oscar revels in the shadows, Otto eatery is all about transparency—light and bright, crisp and clear with a Nordic name for an eatery inspired by the Scandinavian ethos. Otto is that first coffee without which you couldn’t contemplate work, breakfast meetings, ladies and businesspeople who lunch while the rushed ones grab sustenance from the cabinet. “Our establishment of Oscar and Otto anticipated the boom in the business community at this end of town,” says Hamish, indicating the many companies moving into fresh sunny offices above and around them as buildings are rebuilt and upgraded. On a personal note … I first spotted Otto when biking past with friends. We screeched to a halt, spread ourselves around an outside table and were most taken with the charming Frenchman who served our coffees. I discovered later that by marrying Catherine’s sister Tiffany, who

also works at Oscar and Otto, Mathieu has become part of this talented family. Later I took my partner to Otto for a birthday breakfast. It was refreshingly different from the usual breakfast fare and so photogenic I broke my ‘don’t take food images’ rule for Instagram. Lunch with a couple of girls from book club was equally inventive, a truly tasty risotto and a salad of more varieties of beet than I knew existed. Very social too with people we knew at other tables. I look forward to an evening enfolded in the conviviality that Oscar promises. A friend who has already claimed the bar as her local and has dined there attests to its excellence and tells me they have even had a dinner catered for a special function, when their group was able to take over Otto for the evening and be served a special menu from Oscar. Oscar and Otto 51 The Strand Ph 07 2827879 www.oscarandotto.co.nz PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ

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INSPIRING INTERIORS with Arkanda

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

A kaleidoscope of colours and textures greet you when you visit Arkanda Living and Interiors store on Empire Street in Cambridge. It’s just a glimpse into the possibilities sumptuous fabrics and rich wallpapers could add to your home. There to help you, be it picking a couple of cushions or revamping your entire house, is Creative Director and interior designer Wayne Good and his assistant and stylist Julia Empson. Between this creative pair they have over 37 years’ experience creating beautiful spaces. The decision to open a store was a natural progression, says Wayne, who launched Arkanda Living and Interiors eighteen months ago. A man of many talents, Wayne balances creating beautiful interiors with taking small tours to France (and soon India) along with hosting cooking classes. Julia, he says, is the perfect partner for him as they both have different areas of expertise. While Wayne’s skills lie in soft furnishing, wallpaper and upholstery, Julia can bring a room together by rearranging the furniture or adding those finishing touches. Wayne had done some work for Julia a few years back and they kept in touch. When Wayne was setting up the store, they had lunch and it all seemed so effortless. “Wayne and I are kindred spirits,” explains Julia, “we appreciate each other’s expertise and how complementary we are.” “I was determined the store was going to be very colourful,” says Wayne, who is overseeing homes, in his words, “wallowing in blandness”. Julia says, “People come up

the hallway and are blown away when they come in the store.” “Every morning I sigh when I walk in,” adds Wayne. “It’s just so beautiful.” And it is this reaction and beauty they want to create in your home. Wayne’s travels see him exposed to new trends and fashions as well as being able to source unique pieces. They are proud stockists of the gorgeous Designer Guild range of fabrics and wallpapers along with other ranges like David Shaw, Warwick, Designers International, Atelier and Textilia to name a few. “Our unique range offers us the opportunity to create an individual look and feel just for you,” says Julia. “And it doesn’t have to cost moonbeams,” adds Wayne. Creating beautiful bespoke homes as unique as you are is what the team at Arkanda do. The store is just a small peek into the world of opportunities, so come in for a sample or give Wayne or Julia a call to book a consultation. They can come to you. They can even arrange a shopping trip to Auckland if you’re looking for that special piece of furniture. Nothing is too much trouble in their quest to create beautiful space. Arkanda 3 Empire Street, Cambridge www.arkanda.co.nz

WATCH THIS SPACE I recently experienced the services of Wayne and Julia as they helped me pick kitchen and paint colours, wallpaper and curtain fabrics for my own renovation. You’ll be able to see the results in our spring edition.

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NOURISH | feature

IT’S OFFICIAL FLAVEUR BREADS HAVE

Organic Certification WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

The team at Flaveur Breads have always been proud of their product, even more so now that organic certification officially endorses the quality and integrity of their breads. Flaveur Breads is one of very few bakeries in New Zealand with official organic certification, in fact Nick Parker knows of only two, his Mount Maunganui bakery and one in Wellington. Organic certification is not awarded lightly. To get the tick from the auditor, in this case BioGro, the country’s largest organic food certifier, a producer has to prove “chain of custody”. In Flaveur’s case this meant every step from the wheat field to the customer. Processes had to meet environmental criteria and all ingredients proven 100% organic, produced without any sprays, chemicals or additives. “Our Mount Maunganui Gold sourdough bread is a perfect organic example—just flour, water and salt,” Nick points out. The starter has matured over 12 years and is refreshed daily, with fermentation lasting 8–24 hours. Nick also points out that our diets used to be all natural or organic. Now organic foods are in the minority. And the conscious consumer has to be vigilant. A producer can say their product is made with organic ingredients if it is 75% organic. But they can’t claim the product is organic unless proven 100% so. “Organic certification is a statement of what’s not in a product,” Nick explains. “Harder for New Zealand and Australian consumers as we are the only unregulated organic markets.” Organic from its origins The bakers of Flaveur Breads have always been committed to organic production. Flaveur began life on a Te Puke farm over 12 years ago, before moving to the current premises on Mount Maunganui’s Totara Street. The Parker family took over in 2010, with Nick being a chef with a particular bent for baking. “I’ve always been passionate about natural nutritional bread and believe good bread is fundamental to a balanced diet,” he says. His bakery management experience paid off as he refined the Flaveur product lines and quit wholesaling in favour of concentrating on the direct customer. Flaveur have 17 highly committed staff who share the Flaveur ethos. Organic certification

was not, however, a business decision, more a desire to seek official sanction for the quality of their bread. “It is also about making a stand against the contamination of much of what we eat and highlight the need to return to clean food,” says Nick. Flaveur Bread’s journey to organic certification began in 2015 and not only required demonstration that all the ingredients be organic but that their processes, cleaning, recycling, pest control, energy use and packaging reduced environmental impact. “This involved a huge amount of record keeping, though very little tweaking of what we were doing already,” says Nick. One minor change was the removal of plastic windows from paper packaging. “Now not quite as pretty but better for the earth.” Flaveur had a good head start; their breads already displaying a raft of health benefits and even proving to many who considered themselves wheat or gluten intolerant that organically made bread can be an enjoyable part of their diet. While the confirmation on March 15 of their organic status was cause for celebration at Flaveur, their customers will taste no difference to their favourite breads. With winter coming on, Nick says preferences change a bit. While Maunganui Gold is the alltime favourite, the summer demand for olive and onion bread to go with salads changes to potato and rosemary for soaking up winter soups. There are also seasonal specials. “We lurch from Christmas tarts to Easter hot cross buns to tarts for Matariki in June,” says Nick. Organic certification provides reassurance that in Flaveur Breads you will find pure unadulterated ingredients in a varied range of breads and sweet treats. Nick makes no apology for his products being about as far from white sliced as you can get. His advice is, “It is better to eat less bread but eat good bread.” Flaveur Breads Bakery Cafe – 31 Totara Street, Mount Maunganui (Mon–Sat) 2nd Ave Cafe – 94 Second Avenue, Tauranga (Mon–Fri) Tauranga Farmers’ Market – Saturday mornings Also available from other good bread retailers or buy online www.flaveur.co.nz

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FIRING

in the Mount WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON | RECIPE SHANE KEARNES

See page 19 for this recipe from Fire

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NOURISH | feature

Mt Maunganui’s side-by-side restaurants, Fire and No.8, are a bright main street beacon at night. Our family is drawn into the glow on a recent Friday, and it suits us perfectly. We’re at the smart-casual Fire, and next door is its sister restaurant No.8, which offers a fresh and fragrant Asian-fusion menu. We are three generations tonight at Fire. The grown-ups sit outdoors on the terrace and enjoy wine and beer from an interesting selection. We watch the kids—who’ve brought their scooters to the party—ripping around on the adjacent Phoenix Park. It’s a win-win for everyone. The kids have a great time; when dinner’s served they park their scooters and join us for their fish and chips. The rest of us variously eat delicious seared tuna, butternut ravioli, roasted carrots, market fish and truffle pig pizza. That’s another good thing, there’s something for everyone at Fire: you can go casual with pizza, burger, and fish and chips, or smarter with the likes of tuna, smoked lamb shoulder, grilled pork loin and more, with well-judged accompaniments.

It’s all down to thoughtful planning by co-owners Lloyd Rooney and Michael Fraser. They own No.8 next door as well, and the two Mount restaurants are the latest additions to their stable of six coastal eateries with a ‘gate to plate’ food philosophy. Lloyd and Michael are partners in business and life; they live in Northland but have a strong connection to the Mount. Michael’s originally from Te Awamutu; his family have owned a house at Mt Maunganui for several decades, and he and Lloyd held their civil union ceremony in the lee of Mauo in 2006. Fire and No.8 opened in December last year, and the pair were hands-on during the testing craziness of peak summer. Says Lloyd, over coffee at Fire, “The Mount is a special place for us. When this new building (beside Phoenix Park) became available, we saw an opportunity, and we knew we could use the systems and styles of our Northland restaurants here.” A little history on this: the Northland restaurants are The Cove at Waipu Cove (their first, in 2014), The Quay and No.8 in Whangarei Town Basin, and The Dune at Mangawhai. Northland-based executive chef Craig Estick oversees menus for the group, and chef Shane Kearns—originally from the Manawatu—heads the kitchen at Fire and No.8 at the Mount. Although Lloyd and Michael love to cook, Lloyd says the food is

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always in the hands of their professional chefs. “Our intention is to empower our chefs, not dictate.” So Lloyd manages the business and Michael works on the ‘gate to plate’ side of things, growing vegetables and herbs for the restaurants at their Vege Shack property at Maungakaramea, near Whangarei. Meat and fish is from the best regional suppliers they can find, and at the Mount they’re involving local enterprises where possible. Mount Sourdough breads and Naked Meats (Te Puna) are among these. Lloyd and Michael are proud of what they’ve achieved, and it’s fair to say they’ve arrived at their restaurant stable by a circuitous route. Lloyd is English, and he studied law at London University, but didn’t like practising it as much as he enjoyed the study. So he’s reinvented himself several times; he’s run his own London interior design studio, and also worked in hospitality. His most significant hospo experience was as manager of gastropub The Engineer, in London’s Primrose Hill. The landladies at that time were painter Abigail Osborne and actress Tamsin Olivier. Tamsin is the daughter of British stars Dame Joan Plowright and the late Sir Laurence Olivier; her gastropub was a popular celebrity watering-hole, with the likes of Dame Maggie Smith among the clientele. Lloyd reinvented himself again after he met Kiwi farmer Michael in London, in 2005. He moved to New Zealand with Michael the next year, became a farmer as well, and they bought a sheep and cattle property, Highgate Hill, in North Waikato. Seven years later they took on a quaint

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coastal cafe in Waipu Cove, and a new era/empire in hospitality began. As the business grew, they eventually leased the farm and moved north.

else will flow from there.”

Lloyd has done the fit-outs for the six restaurants. “It’s all about having a good eye, and lots and lots of practise,” he says. The spacious Fire—it seats 95 upstairs and 50 downstairs—is casually glam, with clever lighting, chocolate vinyl chairs and booths, American oak flooring and faux-hide wall-coverings. The décor next door at the smaller No. 8 is more exotic-Eastern; there is silver foil wallpaper and tasteful furniture and fittings.

Which pretty much sums up our family’s night at Fire.

A basic philosophy drives all six restaurants. Says Lloyd: “Customers always come first. Our priority is to ensure everyone has a great experience with good food and good service. If you are nice to people, get them on side, then everything

113 Maunganui Road, Main Street, The Mount

Fire P. 07 929 7011 www.fireatthemount.co.nz No. 8 P. 07 575 8880 www.no8mount.co.nz

GRILLED WAKANUI STRIP LOIN WITH DUCK FAT DUCHESS POTATO WITH WALNUT AND SMOKED MUSHROOM PATE At the restaurant we use duchess potato but plain creamy mash will do the trick at home. If you do not have access to a smoker for the pate you could chargrill the mushrooms for a smoky flavour or use a little liquid smoke which you can get from bulk bin stores.

salt and pepper to taste 4 tbsp, butter, melted 2 sprigs thyme olive oil Jus (This can be made a few days ahead.)

Serves 4

2 litres store bought beef stock

4 x 250g Wakanui Strip Loin

1 tbsp port wine jelly

8 baby leeks

1 tbsp of corn flour, diluted in 2 tbsp cold water

Duchess Potato

900g Agria potatoes 4 tbsp duck fat ¼ cup cream 3 egg yolks

Bring the stock to a boil and simmer until it has reduced to around 1 cup. Stir in jelly until it has melted through. Whisk in corn flour mix and continue to simmer until the sauce thickens. Season with a little sea salt.

salt to taste

Remove steak from the fridge 1 hour before cooking and allow to get to room temperature.

Walnut Crumb

For the Duchess Potatoes: Peel and cut the potatoes into 2cm cubes, place in a pot of cold, unseasoned water and boil until tender. Drain and allow to dry. Mash the potatoes with the duck fat and cream to get a smooth creamy mash. Season with salt then beat in the egg yolks, making sure they are full incorporated. (This can be made a day in advance and heated when ready to serve.)

½ cup walnuts ¼ cup water ¼ cup sugar 2 x pieces of dark bread, toasted Smoked Mushroom Pate

TACT 8 portobello mushrooms 75 7161 nz A: 31 ganui DDRESS m/Flaveur.

Organic Sourdough Breads

until deep golden in colour, about five minutes at 180°C, depending on your oven. While the nuts are roasting, add water and sugar to a saucepan, bring to the boil until it turns to a caramel. Pour the caramel over the roasted nuts and allow to set at room temperature. When set and cool enough to handle, place into a food processer along with the cold toast and blend into a fine crumb. For the Mushroom Pate: Place mushrooms onto a baking tray. Top each with the butter and thyme, drizzle over a small amount of olive oil and bake at 180°C for 12 minutes. Place all contents of the baking tray into your smoker and smoke for about five minutes to achieve a light smoke. Now place all contents into an up-right blender and blend to a smooth consistency, using a little cream if needed. Finely push the puree through a fine sieve and season with salt. Chill in the fridge until it firms up. Put it all together Cook the steak to your liking. Heat the duchess potatoes and spread across the bottom of the plate then char with a gas torch. Place your steak on top and add grilled baby leeks, mushroom pate and the nut crumb. Finish with a sprinkle of flaky salt and jus.

For the Walnut Crumb: Roast the walnuts

FIND US AT

Available from the Bakery Cafe, 2nd Ave Cafe, Farmers Markets and our Retail Partners

07 575 7161 | 31 Totara Street, Mt Maunganui

www.flaveur.co.nz

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Green Goodness

WORDS RACHEL HART | IMAGES SHERYL NICHOLSON

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NOURISH | nutrition When you hear the term ‘healthy food’, the first ingredients to spring to mind are probably leafy green vegetables, the likes of kale and spinach, silverbeet and rocket. And for good reason — leafy greens are among the most nutritionally-dense foods on the planet. Raw, boiled or steamed, added to soup or tossed in a salad, the message from health professionals is to get leafy greens into your diet whenever and wherever you can. Packed full of vitamins, a decent amount of minerals, high in fibre and low in calories, green leafy vegetables have an impressive nutritional profile. They even contain coveted omega three fatty acids. One cup of cooked spinach will give you a day’s worth of vitamin K and A; make it a cup of raw kale and you’ll also get your vitamin C quota. A serving of silverbeet or rocket will give you 20 percent of your daily iron and calcium needs. Of the many health benefits to come from leafy greens, their anti-inflammatory properties might just be the best. Chronic inflammation seems to be one of those 21st century problems, the latest research revealing that inflammation in the body is related to a host of issues, from eczema to arthritis, cancer to IBS, and even stress and anxiety. Green leafy vegetables contain a number of healthful properties that help reduce inflammation including antioxidants, phytonutrients and omega threes. To reach their nutritional potential, it’s a good idea to eat leafy greens with a fat like butter or cream, coconut or olive oil. This helps unlock the valuable fat-soluble vitamins that are otherwise inaccessible,

which is a great excuse for Caesar salad if I’ve ever heard one! Also, include both raw and cooked green leafy vegetables in your diet, as heat increases the absorption of some nutrients while destroying others. Many dark leafy greens are hardy enough to withstand cooler weather for much of the year. While spinach and silverbeet may need to head indoors for a few months, rocket and kale can grow in mild winter climates of New Zealand’s north, and frosts actually make kale leaves sweeter. All this to say, getting veggies into your diet in winter can be difficult, but you should never have to say goodbye to greens. The challenge is not availability but boredom — steamed silverbeet or blanched spinach can get old fast — which is why you have to get a little creative with your green leafy vegetables. Add rocket to your breakfast — the original green eggs and ham! — blend kale into a smoothie or puree spinach with ginger, garlic and spices to recreate the delicious Indian dish palak paneer. Make silverbeet pesto, top a pizza with rocket or spinach, bake some zesty kale chips or experiment with savoury oatmeal. With their nutritional superstar status and their incredible versatility, it’s time to start seeing the potential in your leafy greens. Crunchy, bitter, peppery or mild, pair them with lemon to reduce bitterness and salt to breakdown their cell walls, making them easier to chew. With these few tricks up your sleeve, there’s no reason you can’t have your greens and eat them too!

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

BYO DON’T THROW ‘AWAY’ THERE IS NO ‘AWAY’

REDUCE.

REUSE. RECYCLE.

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Eating your

Greens RECIPES AND IMAGES EMMA GALLOWAY

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NOURISH | recipes

White Bean Soup with Kale + Pumpkin Seed Pesto This is the kind of hearty, hug-from-the-inside kind of soup I crave on cold winter days. Blending a portion of the soup, then adding it back to the pot creates a lovely creaminess without actually adding cream. The kale and pumpkin seed pesto will likely make twice as much as you’ll need to serve with this soup; however, I find it hard to make smaller amounts in my processor, and any leftovers can be stored in the fridge for up to a week or frozen for later use. To keep this plant-based, I like to use white miso in the pesto, found at most supermarkets or Asian food stores; however, grated Parmesan can be used if preferred.

Serves 4–6 2 tbsp olive oil 1 onion, finely diced 1 carrot, finely diced 1 stick celery, finely diced 3 cloves garlic, crushed 2 tsp finely chopped fresh rosemary leaves 1 litre vegetable stock 3 x 400g tins cannellini beans, rinsed and drained 1 bay leaf juice ½ lemon

1 green chilli, roughly chopped (remove seeds for less heat) 1 tbsp white miso paste (or ¼ cup finely grated Parmesan cheese) 2 tbsp lemon juice ¾ cup extra virgin olive oil Heat a large saucepan over medium-high heat and sauté onion for 4–5 minutes, stirring often until tender. Add carrot, celery, garlic and rosemary and continue to cook for a further 2–3 minutes. Add vegetable stock, beans and bay leaf. Bring to the boil, then reduce and simmer for 10 minutes or until vegetables are soft. Remove bay leaf and compost. Transfer one-third of the soup to a blender and blend until smooth before returning to the saucepan. Add lemon juice and season well with salt and pepper. Serve hot topped with a spoonful or two of kale and pumpkin seed pesto. Any leftovers will store in an airtight container in the fridge for 3–4 days. To make the kale and pumpkin seed pesto, combine all ingredients except olive oil in a food processor and pulse until finely chopped, with the motor still running, drizzle in olive oil and blend until relatively smooth. Taste and adjust seasoning. Store leftovers in the fridge for up to 1 week or freeze in small portions for up to 3 months.

Kale + Pumpkin Seed Pesto 200g bunch kale, stems removed 2 cloves garlic 1 cup pumpkin seeds, lightly toasted

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Quinoa + Spinach Cakes with Chipotle Cashew Sauce I make versions of these quinoa cakes whenever I find myself with leftover cooked quinoa. That said, if you don’t have leftover quinoa at hand, rinse 1 cup of quinoa grains in a fine sieve. Bring 1½ cups of water to the boil, add quinoa, reduce heat to the lowest setting, cover with a lid and cook for 12 minutes. Remove from the heat and set aside for 5 minutes before fluffing up with a fork. You’ll find cashew butter and chipotles in adobo sauce at most supermarkets nowadays. Store leftover chipotle in adobo sauce in a glass jar in the fridge where they will keep for months. Their smoky heat is a welcome addition to beans, tacos, soups and stews.

¼ tsp each smoked paprika, dried oregano and ground cumin 3 large free-range eggs, lightly whisked fine salt and freshly ground black pepper olive oil, to fry Chipotle Cashew Sauce 3 tbsp cashew butter 2 tbsp lemon juice 1 clove garlic 1 can chipotle in adobo sauce* 1 tsp pure maple syrup ¼ teaspoon salt

Serves 4 (2 cakes per person)

3–4 tbsp water

2 cups cooked quinoa

Place cooked quinoa into a large bowl. Heat a small frying pan over medium-high heat and add olive oil and spinach and cook briefly, until just wilted. Remove from the pan and set aside to cool a little. Squeeze out any excess moisture, roughly chop and add to the bowl along with the onion, garlic, coriander, breadcrumbs and spices. Season with salt and pepper and mix well. Add eggs and mix again. Shape into 8 cakes and chill in the

1 tbsp olive oil 2 big handfuls spinach ½ onion, finely diced 2 cloves garlic, crushed ½ cup loosely packed chopped coriander leaves ¾ cup breadcrumbs (I use gluten-free ones available at most supermarkets) ½ tsp paprika

fridge for at least 30 minutes to firm up (this can be done the day before and left in the fridge overnight). To cook cakes, heat a large heavy-based frying pan over a medium-high heat. Add cakes (this might have to be done in two batches depending on the size of your pan), cover pan with a lid and reduce heat to low. Cook for 7–8 minutes or until golden on the bottom and firm to the touch, flip over and cook on the other side for a further 3–4 minutes. Serve hot with chipotle cashew sauce. To make the chipotle cashew sauce, combine all the ingredients in a blender or small food processor and blend until smooth, starting with 3 tablespoons of water and adding another tablespoon if needed to achieve the right consistency. Any leftovers will keep in a glass jar in the fridge for up to 1 week. It’s delicious on everything! * You can buy tins of Chipotle chillies in adobo sauce from good food stores like Vetro Tauranga.

Emma Galloway | mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

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Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

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SOCIAL SHOPPING AT Tauranga Farmers’ Market WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO

The Tauranga Farmers’ Market is a Saturday morning ritual for many regulars who enjoy the fresh food, the atmosphere and the people they meet. Maddison Thomas has been coming to Tauranga Farmers’ Market since she was six months old. She’s now eight and taking joint responsibility for the weekly shop, towing one of the largest ‘shopping baskets’ at the market. A good thing she can fit a lot in the ex-Mount Maunganui Toy Library trolley as she and her grandfather Bruce Trask are buying for their two families. Maddison carries the list, conscientiously crossing out items as they are purchased.

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“She goes off and buys on her own now,” says Bruce. When she gets eggs, they give her the ‘silly eggs’ (the misshapen ones). As well as food for the family, Maddison buys ‘Molly’s ears’. These are pigs’ ears from Raw Paws for the family’s Irish terrier. Bruce keeps an eye on Facebook so he can add to the list any special items he spots. It’s a joint effort which always includes a visit to the Little Sweet Patisserie for Maddison’s favourite market treat, a cupcake. For Bruce, spending Saturday morning with his granddaughter is treat enough. The Kneebone family live along the road from the market so often visit in relays. Sometimes Dan pops in early with 12-yearold Harry before they head to Rotorua’s

Redwoods for mountain biking, Harry often munching a bacon and egg pastie from the market. This Saturday Sue Kneebone and 10-yearold Kate, who is playing netball later, are having a leisurely time while Dan dashes about buying produce and depositing it with Sue. (We get the feeling he is avoiding the Nourish camera!) They regularly buy meat, vegetables and bread, adding specialty cheeses and salamis if they are entertaining. But not before Sue’s ordered a coffee and Kate her caramel and crème crepe for which she practises saying, “merci beaucoup”. Sue brings her own coffee cup and bags and returns egg cartons. “I like to support local producers, appreciate the sustainable organic aspects of the market

NOURISH | feature

and find it a wonderful way to reconnect with people in the neighbourhood,” she says. Kate’s favourite market activity is dog watching. There are plenty to see as well-behaved dogs are welcome. Andrea MacFarlane and daughter Jessica bring Holly, a Cavoodle with a wildly wagging tail, to the market especially for the social experience, one she clearly embraces by being frantically friendly with a Vizsla named Bruce. The Tauranga Farmers’ Market is as much about meeting as shopping for a group of women who bonded while performing in the biennial Tarnished Frocks and Divas show. As they all love the vibe of the market, they make it their regular for coffee and connecting. Helen Fritchley is a great cook and her

adult sons live close enough to descend for meals with families in tow. Her basket is so full she can hardly carry it. Helen does all her weekly produce shopping at the market, buying seasonal fruit and vegetables and eggs. She gets some cheeses from Wholesmoked NZ and adores Mt Eliza Cheese’s blue. Dutch croquettes and samosas make quick snacks. “There’s a huge variety here. I can get everything I need.” She’s raving about a recent discovery, Iranian bread from Zand’s Kitchen. “Delicious warmed over the toaster.” Music is another attraction as Helen’s brother Graeme often plays bass in a band here. “But it doesn’t matter who is playing. It is always good,” she says. The future of the planet would be in safe hands if all young consumers were like Tessa Papadopoulos and Elliot Mallard. The

SHOP Local

twenty-somethings know that in making all their food purchases at the market they are doing the right thing for the environment by supporting producers who are organic and spray free, and ensuring they put healthy food in their bodies. “I enjoy talking to growers and finding out how they produce their crops and what size their orchards or gardens are. There’s always something new to try,” says Tessa. While there is less and less plastic in evidence, she would love to see stallholders go completely plastic free. The couple also enjoy the strong sense of community, a theme that comes through from all the regulars at Tauranga Farmers’ Market.

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga www.taurangafarmersmarket.co.nz

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Roasted! RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES

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NOURISH | recipes

Slow Roast Leg of Lamb W I T H R O A ST CA ULI FLOW E R This is our version of a roast. I love lamb when it is slow cooked, which is a good thing as Mat put 12 lambs in the freezer after a tough season in the fields. For a slow cooked roast choose a cut with the bone still in. I love using a leg of lamb with the bone in but the shank removed. Try it with roast cauli instead of potatoes. Complete the meal with a drizzle of mint chimichurri and some steamed beans or simply some fresh watercress—a beautiful light and simple roast.

ROAST CAULIFLOWER Such a universal ingredient. Everything we used to do with potatoes we now do with cauli.

1 head of cauliflower ¼ cup olive oil cracked pepper salt

SLOW ROAST LEG OF LAMB

3 tbsp grated Parmesan Heat oven to 200°C.

1x leg of lamb (we love Ovation lamb from www.greenleabutchershop.co.nz)

Cut the cauli into medium florets and place in a large bowl. Add remaining ingredients and mix well.

SPICE RUB

Pour into a roasting dish and pop into a hot oven. You want the cauli to brown up before it gets soft. Don’t stir them up until they are quite dark on one side. Give it a quick stir and cook another 5 minutes and serve.

mix together: 1 tsp sea salt 2 tsp ground cumin 2 tsp sumac

MINT CHIMICHURRI

1 tsp ground mustard

½ cup olive oil

1 tsp ground coriander

1 clove garlic

1 tsp lemon zest

½ tsp salt

1 tsp thyme leaves

1 cup parsley 1 cup mint

Dry the lamb with a paper towel and make shallow score marks on the surface of the lamb. Pat dry again.

1 anchovy

Rub generously with spice rub then allow to sit for 3 hours at room temperature.

cracked pepper

Wrap the lamb in tinfoil and ensure the join of the foil is at the top, so any juices don’t leak out. Ensure you use a thick tinfoil to avoid tears. You want to contain any juices in the foil as it cooks.

3 tbsp fresh oregano leaves, chopped

Roast in the oven at 140°C for 5 hours.

Mix olive oil, garlic, salt, parsley, mint, anchovy and oregano in a highspeed blender, until smooth.

Once cooked (it should be falling off the bone) let it rest for 10 minutes. There should be a bit of juice in the pan. I put this in a jug and let everyone just pull the lamb apart. No carving needed here!

½ cup chopped capers 1 tbsp white wine vinegar zest 3 lemons

Stir the remaining ingredients into the herb oil, so it’s a bit chunky, and it’s ready to serve.

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Butterflied Cajun Chicken W I T H R OA S T E D V E G E T A B L E S This is made in one big roasting dish. Ask your butcher to butterfly a chicken for you, it cooks more evenly and presents beautifully. I have included our recipe for our dry rub, but there are many good quality Mexican rubs you can buy too.

1 x butterflied chicken 1 large fennel bulb, cleaned and cut into quarters 6 small carrots, peeled and left whole 4 red caps, quartered and de-seeded 6 small onions, peeled and left whole vine tomatoes, left on the vine CAJUN SEASONING 2 tsp salt 2 tsp ground coriander

Cover the chicken in olive oil and then the dry rub. Massage the rub in. Be generous and rub the top and underside. Put the massaged chicken into a large roasting dish and place the carrots and onions around it. Cook for 20 minutes at 180°C. Add the remaining vegetables and cook for another 25 minutes until the chicken is golden and cooked through, the vegetables are tender and carrots sticky. Serve with a handful of watercress or rocket and a big splash of balsamic drizzle.

1 tsp paprika ½ tsp chilli powder 1 tsp garlic powder 1 tbsp onion powder 1 tsp oregano 1 tsp thyme leaves zest of 2 limes

Note: I am a big fan of Al Brown’s infused olive oils and use the oregano and thyme one to get a bit more flavour into the chicken. The lemon and fennel olive oil for the vegetables is also great!

Megan Priscott | www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

COME AND VISIT US AT OUR NEW DESIGN STUDIO AND STORE 3 EMPIRE STREET, CAMBRIDGE | OPEN TUES- SAT STOCKISTS OF DESIGNERS GUILD FABRICS AND WALLPAPERS

M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz

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Elizabeth Cafe

TREATS RECIPE REBECCA WELLS | IMAGES BRYDIE THOMPSON

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NOURISH | recipes

Since taking over Elizabeth Café in Tauranga earlier this year, owners Connie Richards and George Gibson have been working hard building a talented team who can fill their cabinet with tempting treats while executing a mouth-watering menu. Head baker Rebecca Wells has been enjoying the challenge and was happy to share a couple of her recipes with us.

APPLE TART

This stunning looking apple tart is a beautiful way to end a meal or a fabulous afternoon treat. Make it from scratch like Bex does or cheat by using bought pastry and custard. No one will know! Sweet pastry If you want you can use pre rolled ready-made sweet short pastry.

with pastry weights, dry beans or rice and blind bake 180°C for 15–20 minutes. Remove the paper and weights and allow to cool.

6 apples, peeled and cored ½ cup sugar 50g butter

¼ cup sugar

1 tbsp cinnamon

zest of half a lemon 1 small egg 1 tbsp vanilla extract Cream together the butter and sugar. Add the lemon zest and then gradually add the eggs and vanilla essence. Sift flour and salt together then add to the butter and mix until you form a dough. Wrap and chill for 1–2 hours (or overnight for best results). Roll the pastry out and line a 26cm tart shell. Cover with baking paper and weight this down

Creme Anglaise

½ vanilla pod Zest of ½ lemon

125g butter

Bake at 200°C for 10–15 minutes, or until golden brown. Allow the tart to rest for 5 minutes before cutting and serving with crème anglaise.

Apple Compote

1½ cups flour

then arrange the sliced apples artfully on top. Brush apples with butter and sprinkle with sugar.

1 cup milk ½ vanilla pod /3 cup sugar

Evenly dice the apples. Melt butter in a medium pot, add sugar, vanilla, cinnamon, lemon zest and apples and cook till soft. Strain the mixture if too wet, this will depend on the type of apples but it’s essential the compote is not too wet. Decoration

4–6 apples, peeled and cored 50g butter, melted /3 cup sugar

4 egg yolks In a small pot bring the milk and vanilla to a simmer. In a separate bowl, whisk egg yolks and sugar together. Slowly whisk half the warmed milk into the yolk mixture. Return the yolk mixture to the pot with remaining milk. Stirring constantly, cook over a low heat until the custard coats the back of a spoon. Take off the heat and pour into a jug to serve over your apple tart.

Slice the apples very thinly. Fill the cooked tart case with compote and

Wednesday & Thursday 4pm - Late Friday - Sunday 12pm - Late 16 Pacific Ave, Mount Maunganui P: 07 925 9769 E: mount@alpino.co.nz www.alpino.co.nz

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SPICED CARROT & CREAM CHEESE MUFFIN (makes 16 large muffins) While you can now get Henry & Ted’s famous scones at Elizabeth Cafe Bex’s muffins are proving a tempting alternative. These beauties are not only packed with carrots (surely counting towards your 5+ a day) they also have a hidden treat of cream cheese inside, dispensing with the need for butter.

2 1/3 cups milk

1 tbsp cinnamon

5 eggs

2 large carrots, grated

1 1/3 cups oil

juice of 1 orange

5½ cups self-raising flour

1½ cups sultanas

½ cup caster sugar

1½ cups walnuts

½ cup brown sugar

4 cups cream cheese, softened

1 tbsp nutmeg Mix all the wet ingredients together. In a separate bowl combine all the dry ingredients. Gradually fold the wet ingredients into the dry. Gently fold in the rest of the ingredients, being careful not to overmix. Three quarters fill the greased muffin cases. Put the cream cheese into a piping bag, snip off the end, and pipe into the centre of each muffin, until the cream cheese just reaches the top. Bake at 170°C 20–25 mins. Once cool, pipe a rosette of cream cheese on top of each muffin and decorate as you please.

Taste more of Bex’s treats at Elizabeth Cafe. Open 7 days a week. 47 Cameron Road, Tauranga

START YOUR COOKING

Adventure With Le Creuset Freestyle

162 Maunganui Rd, Mt Maunganui | 07 5753185 | thegildededge.co.nz  

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NOURISH | recipes

P D A E R T S S N A IP O R

THREE WAYS RECIPES & IMAGES AMBER BREMNER

Of all the underrated root vegetables, parsnip would be my favourite. Earthy and sweet, parsnip lends itself well to roasting and is at its best with toasty caramelised edges. A simple lick of olive oil and a sprinkle of salt is all thatâ&#x20AC;&#x2122;s strictly necessary, but itâ&#x20AC;&#x2122;s very easy to make parsnips a real hero dish by adding some extra flavours to the roasting pan, serving them with a flavoursome aioli and some tasty morsels to garnish. These three flavour options are all easy to make and incredibly delicious, the only hard part is deciding which one is the best. Make your own aquafaba aioli with this recipe, or use store bought to save time.

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SAGE AND GARLIC FLAVOUR RUB 3 tbsp olive oil

2 cloves garlic, finely chopped or grated 12 fresh sage leaves, finely chopped ½ tsp salt AIOLI ½ cup plain garlic aioli TOPPINGS ½ cup hazelnuts, toasted at 200°C for 7 minutes, skins removed and roughly chopped

Fresh sage leaves, fried in olive oil until crisp (as many as you like)

MISO SESAME ROASTED PARSNIPS

Parsnips shrink a bit during cooking (and disappear from the table very quickly), so I’m generous with the amount I cook. One kilogram of parsnips will serve four people as a generous snack or side dish. Mix your choice of flavour rub ingredients together in a small bowl before you get started, and stir a flavour add-in through your aioli to match. White (or shiro) miso paste and fried shallots are easily available from Asian supermarkets.

AQUAFABA AIOLI

Aquafaba, or the liquid from a can of chickpeas, has mysterious egg-like qualities and can be used instead of eggs in many recipes. It works a treat to make homemade vegan mayonnaise or aioli using the traditional method, and it’s pretty satisfying to use something that would otherwise be tipped down the drain. Use a neutral flavoured oil like grape seed oil (my preference), rice bran oil or light olive oil.

3 tbsp aquafaba 1kg parsnips (6–7)

2 tsp lemon juice

flavour rub

1 tsp dijon mustard

aioli

¼ tsp salt

toppings

1 clove garlic, finely chopped ½ cup oil

Preheat oven to 200°C fan bake. Peel and cut parsnips into even sized batons and put them into a large mixing bowl. Add in your choice of flavour rub and use your hands to rub it all over the parsnips, ensuring every piece is coated. Tip the parsnips onto a lined baking tray and roast for 20–25 minutes, turning half way through cooking time. The parsnips are done when they are tender, golden and a little scorched in places. Serve roasted parsnips drizzled with the matching aioli, and a generous scatter of toppings.

Put the aquafaba, lemon juice, dijon mustard, garlic and salt into a tall, narrow jar or container (the narrow mixing jar that comes with a stick blender is ideal). Using a stick blender, blend briefly to incorporate everything. Blending the whole time, start slowly (very slowly) drizzling in the oil. Like magic, the mixture will thicken and become glossy. Taste and adjust salt, mustard or lemon juice to please your tastebuds. Store in the fridge for up to three days.

FLAVOUR RUB 3 tbsp oil

2 tbsp white miso paste 1 tbsp honey, melted if necessary (substitute with brown rice syrup if vegan) 1½ tsp sesame oil AIOLI ½ cup plain garlic aioli

Add in 1–2 tsp (to taste) soy sauce, or tamari if gluten free TOPPINGS 1 tbsp sesame seeds, white, black or both

1–2 spring onions, green parts thinly sliced

SMOKY MAPLE FLAVOUR RUB 3 tbsp olive oil

2 tbsp maple syrup 2 cloves garlic, finely chopped or grated 1½ tsp smoked paprika ½ tsp salt pinch of cayenne pepper (or more if you like a bit of heat) AIOLI ½ cup plain garlic aioli

Add in ½ to 1 tsp (to taste) smoked paprika TOPPINGS 1–2 tbsp fried shallots (pictured) or

1–2 tbsp toasted coconut flakes (or coconut ‘bacon’—look for a recipe online)

Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

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In the Garden

this Winter

WORDS LYNDA HALLINAN

I have only one rule when it comes to growing and harvesting winter greens: I must be able to identify them by torchlight and snip them without taking off my slippers. Call me lazy, or quite possibly crazy, but I've learned the hard way that going foraging after dark for dinner in a large sloping garden isn't for the faint-hearted. Mud, slugs, slippery paths and sodden gumboots are enough to make anyone lose their appetite for a homegrown salad or stir-fry to balance out starchy winter mainstays like mashed spuds and pureed parsnips. For this reason, when the golden weather retreats, so do I. I ignore all my country garden's frozen extremities in favour of staying close to home. I sow microgreens in small pots lined up along my north-facing kitchen windowsill and cultivate hardy greens and PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

perennial herbs in the bed closest to my kitchen. Rather than lug a basket down the hill to my main vegetable garden, where parsnips, leeks, and Swiss chard faithfully flourish, it means I can simply nip outside and rip out handfuls of curly parsley, sage, rosemary, mint, garlic chives or par-cel, the hybrid herb with slender celery-tasting stalks topped with Italian flat-leaf parsley-style foliage. Strewn into soups, stews and salads, these greens give the appearance of self-sufficiency even when most of your other ingredients are store-bought, and that's fine by me. What crops wouldn't I be without in my winter garden? Tatsoi is currently top of the pops. This cold-resistant Asian brassica, which tastes like a cross between spinach and mustard, forms a handsome rosette of deep green, spoon-shaped leaves, rather like a retro starburst clock, and, unlike broccoli and cauliflower, seems impervious to the predations of slugs, snails and cabbage butterfly

NOURISH | gardening caterpillars. Sown from seed, tatsoi is ready to eat in 60 days and, even when fully mature, is slow to bolt. In winter, large-leafed annual rocket sulks but I prefer the peppery bite of perennial arugula anyway. As with Italian mesclun salad mixes, just scatter arugula seed thickly, rake in gently and, three to four weeks later, snip it young. Silverbeet, spinach (including our indigenous species, which shrugs off even the heaviest of frosts) and chard are winter must-haves, whether you fancy them on your plate or not. When I was a child, my mother boiled the fat stalks of 'Fordhook Giant' silverbeet until the midribs were as clear as glass, which probably explains my preference for so-called 'Perpetual' spinach and colourful 'Rainbow Lights' chard. Both have smoother foliage and a milder flavour than classic crinkle-cut silverbeet, and they clump up faster too. Plant by

the punnet or sow direct. Perhaps I should be grateful that, having been raised on a dairy farm, Mum never forced us to eat turnips, swedes and kale. They were considered stock fodder in those days, whereas now the kale section of my favourite mail-order seed catalogue reads like a cold war propaganda pamphlet: take your pick from 'Green Cossack', 'Chinese Red', 'Russian Red', 'Blue Ridge' or 'Squire'. What else can go in the ground now? Broad beans, beetroot, bok choy, carrots, spring onions, garlic, onions, shallots and climbing sugar snap peas.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly selfsufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

SEASONAL TIPS

General Planting - Winter is when all the new season fruit trees and roses arrive in garden centres. If you're looking for particular varieties or more choice, now is the best time to get out there and select your favourites. Also camellias, daphne and hellebores are out in flower, so there is plenty to choose from. For some instant colour through the winter season pop in pansies, violas, primulas, polanthus and cineraria.

PACIFICA HOME & GARDEN CENTRE

Bring in some flowers from the garden for the vase—daffodils, daphne, hellebores, camellias. A branch of wintersweet (chimonanthus) brings a beautiful spicy scent to be enjoyed inside.

From GAYE AT

The Vege Patch – Successive plantings of broccoli, cauli, cabbage, kale, silverbeet, spinach and lettuce through the winter will ensure a regular supply. Garlic bulbs can be planted any time after the shortest day of the year (mid-June) and early potatoes can be planted now if you live in a frost-free area. General Care – Most deciduous fruit trees benefit from a winter prune, except for peaches, plums, nectarines and almonds. Ensure all trees are well staked to give support through the windy winter months. Keep an eye on the forecast and protect any frost tender plants with frost cloth or similar. Planning – Winter is a great time to sit down with magazines, books or your computer and get inspired. Research plants so that you're ready with a plan, to get stuck into your garden once spring arrives. Also give your tools a good clean and sharpen ready for the upcoming spring. For more great tips and gardening advice pop in and see the team at Pacifica Home & Garden 12 Tara Road, Papamoa | www.pacificapapamoa.com

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NOT SO FANTASTIC

PLASTIC WORDS NICOLA TURNER

Plastic – it’s kind of a big deal. And not in a good way. The recently released Colmar Brunton Better Futures Report, shows that ‘build-up of plastics in the environment’ is now New Zealanders’ number one concern. It has raced up the charts, ahead of other lofty concerns like the ‘cost of living’ and ‘violence in society’. So what can we do to address this challenging problem?

As a material, plastic is a bloody wonder. It’s lightweight, durable, cheap to produce and plays an important role in a number of products that we use. However, around half of all plastics manufactured are destined to be disposable – designed to use for a brief amount of time for ‘convenience’ – like takeaway containers, biscuit wrappers and produce bags. Think about how these are consumed daily around the country and it’s no wonder that, despite our good intentions, a significant amount of plastic waste ends up in landfill or out in our environment. The kick in the guts is, that as a country, New Zealand is consistently reported as having a higher consumption of disposable plastics relative to others. And when looking at the big picture, this has flow on effects to increasing carbon emissions and climate change. Plastic fantastic indeed. So can we just up our recycling game? Surely things could improve if all councils started collecting all plastics, we had public place recycling bins, the soft plastics collection scheme was reintroduced, and we started recycling coffee cups? Here’s the skinny on recycling - it’s complicated. Recycling is a commercial industry; it’s based on supply and

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demand and needs to be financially viable. As a society, we’re consuming more plastic than ever before and it’s breaking the system. Manufacturing plastic takes resources, then collecting and recycling it takes more, and there’s simply not enough demand for it at the end. Depending on the type and quality of plastic, downcycling can also occur (end product is a lower grade with limited uses and there’s a finite number of times it can be recycled). Put simply, there’s too much of it and there’s not enough value in the equation. We want recycling to be the answer to our over-consumption, but it’s the ambulance at the bottom of the cliff – and the ambulance is full. Do we need government intervention? Absolutely. Do we need industry accountability and re-design? Without a doubt. But as consumers, we also need to step up and be the change. We need to put more value on the resources we use and think further up the hierarchy when it comes to plastic. We need to use less.

NOURISH | feature The awesome news is that there are heaps of simple changes we can make which will decrease our own personal impact, and create a ripple effect of change in others. Rethink: It all starts with a conscious micro-pause – where we stop and think before we purchase. Is there another way? If you're going out for sushi, can you take a plate from the office? Can you switch to unpackaged produce? If you’re buying gifts for the kids, can you buy fewer, better quality options? Have conversations: Call me old fashioned but I like to talk to people. If I’m trying to find a plastic-free solution and I can’t find it, I ask. Be it at the butcher, the café or the supermarket, engaging in conversation raises awareness. They may not have a solution right away but the more people who ask, the more demand and engagement it creates. One small change: The scale of the problem is pretty big and it’s easy to feel overwhelmed, especially when changing behaviour. Commit to making just one small change and start with an easy one. You’ll be way more likely to achieve it, which will feel great and motivate you to go on and make more changes. Something as simple as switching to double length toilet paper will halve the plastic packaging waste, and bonus points for having to change the roll less frequently! We have acknowledged the problem, now it is time to be part of the solution. “No one can do everything but everyone can do something.” – Max Lucado.

Nic Turner | Mainstream Green www.mainstreamgreen.co.nz Nic Turner is Founder and Behaviour Changer at Mainstream Green™. A converted minimalist and aspiring zero waster, Nic’s all about creating a ‘Greenfulness™ movement’— where we’re mindful about what we buy and empowered to make simple changes that have a big impact.

NIC’S TOP TIPS FOR REDUCING PLASTIC: Take your own container or cup when getting takeaways, or better yet sit down and enjoy the luxury of real crockery.

Skip any plastic you don’t need – produce bags, straws, bags, or that free beauty sample.

Buy in bulk, go to the bulk food store with your own containers, join a buying coop or simply buy the largest pack size you can at the supermarket.

When getting sent things by courier, ask if they can re-use packaging they already have to skip the single use courier bag.

New Owners New Menu New Coffee

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Health Quarters CafÃ©

T R A NSF ORMING YOUR CAFFEINE FIX WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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NOURISH | feature Could this be the answer I’ve been looking for? It’s called the Maca Mocha and they’re flying out the door (or should I say window) at Health Quarters Cafe on Willow Street. A shot of organic Excelso coffee is mixed with organic raw cacao—coffee and chocolate, a classic combo! Add to these maca powder. Maca is the root of a Peruvian herb that is traditionally used to increase stamina and enhance energy. It’s now believed these benefits are due to maca root’s ability to help keep the endocrine (hormone) system in balance. I’m up for that! Reishi and Chaga mushroom powder are the final ingredients. These have no flavour but provide a dose of antioxidants while aiding digestion among other things. Functional mushrooms are gaining kudos among natural health practitioners who are discovering the power of these adaptogenic herbs the Chinese and Japanese have been using for millennia. So that’s it, your morning coffee with a triple dose of good stuff thrown in. And this is the goal of Health Quarters Cafe according to Sebastian Abrahams. “The coffee shop is not just a use of the space, it is a key component of what Health Quarters is all about. The menu,” Sebastian explains, “is created by nutritionists and naturopaths with a holistic approach.” Health Quarters Cafe is literally and figuratively a window into Health Quarters, a multidisciplinary fitness and well-being centre. Sebastian helped get the concept of the cafe up and running before handing over the reins to the ever-smiling Ariel who serves not only the Maca Mocha but an array of smoothies and healthy treats. For the caffeine addicts, Health Quarters Cafe is proving your cuppa jo doesn’t have to be a vice.

lightly roasted single origin organic beans from Excelso. Sebastian says there are more health benefits from a lightly roasted bean and the filter process results in a less acidic coffee, making it gentler on the gut. Josie from Excelso says, “When Health Quarters first came to us for their coffee supply, their main concerns were finding products that fit with their brand, focusing on health and well-being. When it came to coffee this came through in a desire to find coffee that was organic and fairly traded. While we absolutely respect and support the desire to aim for healthier, ethicallytraded products, we also struggle with the expected certifications and the effect that they have on our industry as a whole.” Josie says they made a big decision a few years ago to redirect their focus from finding certified organic coffees and instead digging a little deeper. This meant working with their suppliers and the farmers to find amazing products that are being grown without chemicals and pesticides by farmers that are being treated fairly and paid ethical prices (sometimes this is far above standard fairtrade pricing). “Often the cost of organic certification,” Josie says, “is far too high for farmers growing in poverty-stricken countries. We choose to support our suppliers based on their core ethics rather than certifications. “Health Quarters chose to go with our River Blend. The River Blend is made up of three South American coffees. While these coffees do actually come with a collection of certifications—Eco Cert, Rainforest Alliance Cert, UTZ Cert—we have chosen to specify it as an ethically-traded blend rather than a Fair-Trade Organic Blend.”

Health Quarters Cafe 67 Willow Street, Tauranga www.healthquarters.co.nz

That means getting your caffeine fix from Health Quarters will tick several boxes.

Ariel makes a delicious filter coffee using

We offer a full range of beauty treatments including advanced facials, indulgent massages, effective hair removal, facial enhancements, relaxing manicures & pedicures and full grooming services for men. VIEW OUR TREATMENTS ONLINE OR BOOK AN APPOINTMENT TODAY

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Reveal Your

True Beauty WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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NOURISH | feature

Reveal Skin & Body wants you to change the way you look after your skin. “We want people to treat their skin the same way they look after their hair,” says Cindy Hooker. Tucked away in the Papamoa Pines Medical Centre on Palm Springs Boulevard, Reveal Skin & Beauty is owned by Cindy, who is originally from the States but fell in love with a rugby playing lad from New Zealand and the rest, as they say, is history. If you’re like me, you have probably had a facial once or twice in your time. Chances are it was more about some pamper time than the results promised. Now in my mid-forties, although some regular ‘me’ time is important, I’m beginning to focus more on the results. Luckily Cindy has a plan and it’s the Simple Skin Care Plan. This plan ensures we schedule this ‘me’ time and get great results. It starts with a consultation with one of Reveal’s skin experts, who will create a schedule of regular treatments, spread over a year, to give you the beautiful skin you deserve. And the real beauty of their plan is you can then spread payments across the year, making looking after your skin effortless and affordable. Whether you’re like me and beginning to see signs of aging, from fine lines to spidery red veins, or you have sun damage, pigmentation, scarring or acne, Reveal can customise a treatment plan utilising the tools we have for amazing results. Whether tackling acne or the signs of aging, the ladies at Reveal use an armoury of modern technology that aims at triggering your body’s ability to heal. “It’s all about teaching your body what it should do.” As we age UV breaks down collagen and elastin fibres causing the skin to thin and lose its buoyancy, resulting in fine lines and wrinkles. Collagen Injection Therapy (CIT) uses micro fine needles that pierce the skin to a depth of about 2mm. These tiny wounds encourage the body to respond by creating new collagen and elastin fibres. LED Light Therapy uses gentle, UV-free light to reduce inflammation and improve healing, encouraging the skin’s regenerative processes. It’s also been shown to be an effective mood booster and is excellent for Seasonal Affective Disorder (SAD) or the 'Winter Blues'—so you’ll look and feel great! Intense Pulsed Light (IPL) Photorejuvenation improves the appearance of broken capillaries (including rosacea), redness, age spots, sun-induced freckles, pigmentation and can be incredibly effective in the treatment of acne. Using light to absorb melanin (the dark pigment in your hair and skin) and haemoglobin (the red colour in your blood vessels), the light penetrates the tissue and is absorbed by either the blood, when treating vascular lesions, or the melanin when treating pigmented lesions damaging them. The body’s natural processes then remove the injured tissue, giving the skin a more even and youthful appearance. You’ll see the real results from these procedures anywhere from one to eighteen months after treatment, and for the best results you’ll need a series. Which is why, just like you book that appointment with your hairdresser every 6–10 weeks, perhaps you should consider booking in your skin treatments. So give the team at Reveal a call and make a plan. 3 Palm Springs Boulevard, Papamoa www.revealskinbody.co.nz

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Beauty WHAT IS BEST FOR MY SKIN? There is so much out there on the market for skin products and treatment options, not to mention social media, it is difficult to know what to do. As a highly experienced therapist, I must say this must be a nightmare for the general public to make the right choices. I often get asked what my favourite skin care range is, or treatment, or supplement range and more. Honestly, I look at the best ingredients or treatment for what is going to optimise the client’s skin health and their wellbeing, taking into account their concerns, diet, environment and other factors first. As a clinic we place a huge emphasis on continued professional development in advanced physiology and cosmetic chemistry to know how ingredients work on and in the skin; using this knowledge we recommend the best product and treatment combinations.

MATAKANA BOTANICALS CHEFS RANGE

An example of this, in May, I attended an Andrew Christie course, the Dermapen world international trainer. The training included the medical only day for advanced therapies. Further to this, my therapists and I will attend Dr Des Fernandes’ (Environ Skincare founder and world leader in skincare) conference in July to stay abreast of the latest developments in the marketplace.

Whether it be work or play, our hands are exposed to some pretty harsh conditions on a daily basis and sometimes draw the last card when it comes to getting a bit of extra TLC!

Tranquillo has carefully selected high performance cosmeceutical strength products to have the most effect when used to meet individual client requirements. We are very excited about the Juvenate brand that has recently been launched as a new generational skincare range with award-winning ingredients to seriously target skin care. It is exclusive to our clinic in Tauranga.

A fragrant blend of lemongrass, lime and bergamot, combined to neutralise harsh food odours in the kitchen while promoting fresh and healthy looking and feeling skin.

With healing ingredients of olive, macadamia oil and manuka honey, Matakana Botanicals Chefs Range is designed to nurture and heal hard working culinary hands.

So let’s go back to ‘what is best for my skin’. Firstly, I recommend a thorough consultation which will include our computerised photographic skin analysis, digitally photographing your face, enabling our skin therapist to document and evaluate the most effective treatments and skin care options for you, and then working with a therapist to understand the options and putting in place a plan to work through to ensure our clients concerns are dealt with. If you would like to gain a better understanding of what you can do to improve your skin’s condition, book a consultation at Tranquillo.

Sue

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

tranquillobeauty.co.nz

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A CHEFS GIFT PACK We have a Chefs gift pack (hand wash and lotion valued at $74) to give away to two lucky subscribers. If you haven’t already, subscribe at www.nourishmagazine.co.nz/subscribe before July 31st to go in the draw.

Falling in Love with Pilates WORDS LEYLA BAILLIE

My fascination with Pilates began about 12 years ago while I was studying osteopathy. I was passionately learning about the human body, enjoying regular yoga practice and training in various martial arts. I was young and fit and healthy, but also constantly frustrated with my niggling back. No matter how much treatment I got or how much stretching I did, the pain just kept coming back. Then I met Claire, a Pilates instructor who was enthusiastic about Pilates for rehabilitation. Our shared interests led us to start a research project exploring the benefits of a Pilates programme for people with persistent back pain. Well it turned out that all our 60 participants felt the positive effects and had so much fun, they didn’t want to stop. Our clinical results looked great too and convinced me that I should be looking into this Pilates thing—not only for my own well-being but also for the benefits it could provide for my patients. I fell in love with Pilates pretty quickly. Not only did my back start feeling better and better, but it also helped to improve the awful posture I had developed with hours of studying. A couple of years later, I realised Pilates could have an important contribution to sports performance when I began competing in Brazilian Jiu Jitsu and Muay Thai kickboxing. The body awareness I developed through Pilates set me up well to learn new skills and use my body effectively. My husband reckons it made his job a lot easier when he taught me to surf, as I already had good core strength and balance. I could do what I was told to do. I could process what I needed to do and execute new body movements in a coordinated sequence. Pilates is definitely about control and precision. It’s not for everyone, but it is for every body type. If you love organisation, clear directions, accuracy and a mental as well as physical challenge then it could certainly be for you. A Pilates session challenges you on so many levels—with a focus on complex whole body movements, breathing, balance, concentration, control,

centering, precision and rhythm. I often meet people who say they have done Pilates before. Usually they have only ever done a mat Pilates class which consists of only a fraction of the exercises in the Pilates method. A lot of focus is given to ‘core’ exercises that increase intra-abdominal pressure, and so sadly the general view is that Pilates is just ‘core work’. Pilates is so much more than that. It is a system of therapeutic exercise that ultimately helps us understand and use our bodies more effectively. Pilates makes use of some wonderful equipment that can help increase feedback on what the body is doing and how to optimise movements. Because it was originally developed as a tool for rehabilitation, Pilates with equipment also allows people with limited range of movement or injuries to safely do modified exercises. I have often been surprised at just how effective Pilates can be, especially for those struggling with pain or poor posture. I even found it to be a wonderful and safe way to exercise while pregnant. Pilates is not just for women though. We’ve achieved some of the best outcomes with men struggling with ongoing hip, knee and back issues. Even after 12 years of Pilates, I’m still learning new things and finding better ways to help my patients and challenging myself. My love for Pilates just keeps on growing. Leyla Baillie is a registered osteopath and Pilates instructor at Mount Osteopaths & Pilates. 327 Maunganui Road, Mount Maunganui www.mountosteopaths.co.nz

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NOURISH | health

Supporting your

CIRCADIAN RHYTHM Your circadian rhythm is basically a 24-hour internal clock, which is controlled by the master clock, located in the hypothalamus in the brain. It cycles between sleepiness and alertness at regular intervals. Your circadian rhythm works best when you have regular sleep habits; going to bed at night and waking up in the morning around the same times from day to day. When things get in the way, you can disrupt your circadian rhythm, which makes you feel out of sorts, and this has an impact on your health. Disruption to these cycles have been implicated in various conditions including psychiatric, neurological, immune, metabolic, cardiovascular, reproductive and gastrointestinal conditions. How our body functions during our daily life is rhythmic, with every cell in our body under the influence of circadian rhythms. If you’ve ever noticed that you tend to feel energised and drowsy around the same times every day, you have your circadian rhythm to thank. You may know circadian rhythms as the sleep/wake cycle, but it is much more than that. Our body is programmed to go through specific rhythms everyday. Many of our body’s functions peak at certain times of the day or night. We need strong circadian rhythms to optimise these biological functions. Even before waking in the morning, our internal clock prepares our body for waking up. It begins to shut down the production of the sleep hormone melatonin. Our breathing becomes slightly faster and our heartbeat picks up a few beats per minute as our blood pressure and core temperature rises slightly. In the morning, being in good health means waking up feeling rested and refreshed, having a healthy bowel movement to eliminate the toxins we collected at night and feeling light and hungry for breakfast.

What can you do to get your circadian rhythm where it should be? Try and get a rhythm to both your day and night. Eat breakfast on rising (your body is primed to efficiently digest food in the morning). Have your other meals at regular times each day and try and have your evening meal early in the evening, no later than 7pm if possible. Practise good sleep hygiene; reduce exposure to screens for at least 1 hour before bed. Go to bed at a regular time each day (ideally by 10.30pm). It is recommended that teenagers have 8–10 hours of sleep each night while adults can get by with 7–8 hours. The addition of selected herbs and nutrients can help support your circadian rhythm, which in turn will help break the pattern of a disrupted sleep cycle, support your digestion, which in turn may enhance your performance, mood and energy levels. For sleep support we have herbs such as Californian poppy, kava, lavender, lemon balm, oats, passionflower, skullcap vervain and withania. Adding in nutrients, such as magnesium, B vitamins, glycine, taurine and zinc, to name a few, can help to improve sleep onset, and sleep quality while reducing daytime sleepiness. Bitter and warming herbs are beneficial for digestive systems and will also help with stimulating hunger in the mornings. Cinnamon, dandelion root, gentian, ginger, milk thistle, schisandra and yellow dock are all herbs that could be considered. If this sounds interesting to you and you would like help getting your circadian rhythm back in sync, please contact us for a naturopathic and herbal consultation at The Herbal Dispensary, Raglan.

Shortly after we open our eyes, cortisol is released, and the pancreas is primed to release insulin to handle breakfast. After a good night’s sleep and nourishment from breakfast, the brain is primed for learning and problem solving.

by Bronwyn Lowe Medical Herbalist | MNZAMH

As the day goes by our muscle tone peaks. As the sun sets, our body temperature begins to drop, the production of the sleep hormone melatonin begins to rise and our body prepares for sleep.

The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

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CHOWDER WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES PLATES COURTESY OF WWW.THEALCHEMISTSTABLE.CO.NZ

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NOURISH | recipes

Cauliflower Chowder  Chorizo Crumbs It’s soup and stew season and a hearty chowder is the perfect combination of both. The origins of chowder always lead back to a thick seafood-based soup. While I’m not a fan of seafood but love the heartiness of a chowder, I’ve put together a few delicious variations for you to give a try this winter.

Cauliflower produces a naturally creamy soup. To add texture I have roasted a few florets which also add a delicious nuttiness. The chowder is then topped with some crispy fried chorizo and cauliflower. If seafood is your thing, a couple of prawns sautéed in the chorizo pan fat would also go beautifully.

Many chowders are thickened using a roux (see our autumn edition on making the perfect roux) and/or then adding cream. I prefer chowders that are naturally thickened, often with potato. These versions are still thick and satisfying but lighter. And as for adding cream, I’d much prefer a big slather of butter on the bread I’m going to mop mine up with!

4 cups chicken or vegetable stock

1½ heads of cauliflower 4 tbsp extra virgin olive oil 1 tsp cumin seeds (optional) 25g butter 2 cloves garlic, roughly chopped 1 onion, diced 1 celery stalk, diced 1 medium potato (preferably a floury variety like Agria or Moonlight) 1 bay leaf 2 chorizo sausages, finely chopped fresh Italian parsley, chopped Cut florets of the half cauliflower, reserving the stalks. Toss half the florets with the olive oil, cumin seeds (if using) and a big pinch of salt. Lay on an oven tray, then roast until golden (approx. 15–20 minutes at 180°C). Chop the remaining florets into smaller pieces—approx. 5mm, then set aside. Melt the butter in a large pot, add the diced onion and celery and sauté until soft, but not browned. Roughly chop the remaining cauliflower and stalks then add these and the garlic to the pot. Stir and cook for five minutes before adding the peeled and cubed potato, stock and bay leaf. Simmer uncovered until both the cauliflower and potato are soft. This will vary depending on the size you chopped the potato and cauliflower. Remove the bay leaf and by either using a stick blender or carefully putting the chowder in a blender or food processor puree the chowder until smooth and creamy. Check and adjust the seasoning before stirring in the roasted cauliflower. Keep warm over a low heat while you make the chorizo crumbs. In a heavy based frying pan heat the remaining olive oil. Add the finely chopped chorizo and cauliflower and sauté, stirring often, for 5–10 minutes or until the cauliflower and chorizo are golden brown. To serve, divide the chowder between 4–6 bowls and top each with chorizo crumbs and a sprinkle of chopped parsley.

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Corn  Bacon Chowder This takes me back to my childhood and cold winter days at the beach. The family bach in Coromandel always has a fully stocked cupboard of tins—just in case we are every stranded up there. Something we always prayed would happen when the holidays neared an end. This cupboard always contains a couple of tins of corn, along with the essential reduced cream for when chips and dip are called for, undoubtably a tin or two of spaghetti or baked beans and now chopped tomatoes, coconut cream and just a few bottles of red wine. The corn came in handy in the summer times for corn fritters and in winter for corn and bacon chowder.

50g butter 1 onion, finely diced 2 celery stalks, finely diced 5–6 rashers of bacon, chopped 500g potatoes, peeled and finely chopped 1 litre chicken stock 1 tin cream corn 1 tin corn kernels, drained prosciutto (optional)

Melt the butter in a large pot, add the onion, celery and bacon and sauté, stirring often until the onion is soft. Add the potatoes and stock and bring to the boil. Simmer for 45 minutes or until the potatoes are cooked. Add the corn and stir. When heated through taste and adjust the seasoning. At this point you can use a stick blender or place half the chowder in a blender to achieve a thick chowder. If you don’t have either of these you can replace the tin of corn kernels with creamed corn. To tart up this very humble dish, garnish it with a couple of rashers of crispy Prosciutto, something we would never have had at the bach. Lay the prosciutto on an oven tray and bake at 180°C for 5–10 minutes.

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Vegetable Chowder Hearty and nutritious this vegan (don’t hold that against it) chowder is packed full of goodness. We served it in our funky bread bowl made (especially for us) from smaller than normal wholemeal loaves from Volare. I like to keep this chowder chunky so don’t blend it at all. The key is to chop all the vegetables so they are the same size. This means the potato and kumara are cut into quite small cubes which will break down a little, naturally thickening the chowder.

2 tbsp extra virgin olive oil ½ onion, diced 2 celery stalks, diced ½ a leek, finely sliced 1 carrot, diced 250g potato, diced (floury variety like Agria) 250g kumara, peeled and diced (I used an orange Beauregard variety) 4 cups vegetable stock In a large pot heat the oil and add the onion celery, leek and carrot. Sauté, stirring often until the onion is soft. Add the potato and kumara along with the stock and bring to a simmer. Cook for about 30–40 minutes or until the potato and kumara are falling apart. Check and adjust the seasoning just before serving.

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The Recipe WORDS VICKI RAVLICH-HORAN | IMAGES KIERAN E SCOTT

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NOURISH | review I love a good cookbook! My overflowing bookshelves are testament to this. The fact that most of my collection are covered in dust instead of cooking splatters is more telling. The cookbook market is a saturated one, so it is always encouraging to find one that stands out from the crowd. Acclaimed Kiwi chef Josh Emett recently released The Recipe which contains over 300 classic recipes. The twist is most of them are not his, instead he has selected the most beloved and classic dishes from 150 of the world’s finest chefs. There are names, like Josh’s ex-boss Gordan Ramsay, Rick Stein, Peter Gordon and Marco Pierre White as well as those who are more famous for their cooking than their TV show, think Ruth Rogers, Ben Shewry, Sid Sahrawat and Jose Andre. This is a book for the serious cook, a book you will go back to again and again for the perfect version of a paella, Bolognese, coq au vin, lemon tart or rum baba. Split into nine detailed sections from soups and staples to salads, meat, seafood and desserts, this 544-page tome ends with an extensive section on the basics where you will get these chefs’ best recipes for the likes of crème patissiere, pepper sauce, sauerkraut, pasta dough… You know it’s a serious cookbook when it includes four pages of handy conversion charts, three for a glossary and another two dedicated to kitchen equipment. Even more thrilling for this cookbook geek is the detailed index (all eleven pages of it), something often skimped on in the glossy cookbooks designed to woo you with mouth-watering pictures but ends up being just another cookbook in your collection. This book is not really about the pictures, although Kieran Scott does a great job capturing the dishes in a minimalist unstyled way. Not every dish has an accompanying image, something I would

normally want but in this case I don’t think is necessary as it really is all about the recipes. Talking about the recipes, Josh has cooked each one with his tips included with each one. From someone who regularly deciphers chefs’ recipes, converting them into readable, easy to follow instructions, this book represents hundreds of hours of work! I intend to return the favour by keeping it close at hand, cooking as many of the dishes as I can, starting with Momofuku chef David Chang’s ramen.

The Recipe, Josh Emett with photography by Kieran E. Scott (Upstart Press, $49.99 RRP) on sale now.

CRÈME BRÛLÉE

METHOD

COMPLEXITY: EASY | PREP TIME: 20 MINUTES | COOK TIME: 45 MINUTES, PLUS REFRIGERATION TIME | MAKES: 5 TO 6

Pre-heat the oven to 210°F (100°C), half-fan if you have a combi oven.

INGREDIENTS 2 cups plus 1¼ tbsp (500 ml) heavy/double cream 2 vanilla beans 10 egg yolks 2/3 cup (150 g) superfine/caster sugar

TO SERVE 1/3 cup plus 1¾ tbsp (100 g) superfine/ caster sugar

Pour the cream into a pot, add the vanilla beans and heat until just below boiling point. In a heatproof bowl, whisk the egg yolks and sugar together, then pour the hot cream over the egg mix, stirring together well. Strain into a jug. Pour the strained mix into flat brûlée dishes, using about 7 oz (200 g) per dish. Place the dishes in a deep roasting tray and pour hot water into the tray to come about halfway up the dishes. Cook for 35 minutes, until the custards are just set. Remove from the oven, allow to cool, then place in the fridge for at least 3 to 4 hours. When ready to serve, remove from the fridge. Sprinkle sugar over the top of each dish and shake off the excess. Using a blowtorch, gently caramelize the sugar all the way around until golden and crispy. Serve straight away.

JOSH’S NOTES Preparation: Make sure you have suitable dishes, shallow and with a wide base. Key element: You will need a chefs’ blowtorch – the brûlée on the top is essential. Tip: Watch the oven carefully – when you think the custard is just set, tap the side of the tray gently to there isn’t any movement in the centre of the brûlée. Josh Emett’s Crème Brûlée from The Recipe by Josh Emett, image copyright © Kieran E. Scott, design copyright © Blackwell and Ruth Ltd, 2019.

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NOURISH | review

At Home with

Allyson Gofton WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

The tins are always full at Allyson Gofton’s house. “And my children always have pudding” admits Allyson as we sit in her new home in rural Cambridge chatting about life, family and, of course, baking. This is a far cry from the family’s home in Auckland where Allyson admits the relentless pace was becoming too much. The rural setting and slower tempo of the Waikato is not unlike the South of France where Allyson and the family have spent a lot of time in the past six years including an entire year in 2013. Upping sticks and moving the family is something Allyson and husband Warwick are not afraid of. The move to Cambridge, like that to France, is rooted in the belief that life is short. Allyson openly talks about their struggle to have children so now they have their family (son Jean-Luc is 16 and daughter Olive-Rose is 11), she wants to relish every moment. “My children are incredibly happy here,” smiles Alyson, “and happy children has brought peace in our house.” The family are enjoying the more even pace of life in Cambridge where fighting traffic and hunting for a carpark are no longer an everyday stressor. “I don’t miss the Auckland traffic or the horrendous rates,” adds Allyson. Although the move south of the Bombay’s does have Allyson missing family and friends, but with her characteristic, half glass full attitude, she points out this “opens doors to make new and more friends and for old friends to come and visit”. There is definitely room in what Allyson describes as “a ridiculously big house for our needs”. Nothing like their character Meadowbank house, the new family home has been dubbed by Allyson the Plastic Palace or the Drug Baron’s Mansion. Again, while missing her established garden, Allyson sees the new house and accompanying seven acres as a new chapter and challenge. “Very rarely do you get to redecorate a

house and create a garden from scratch,” points out Allyson. “It’s a chance to be creative all over again and that’s pretty lucky.” Plans to plant fruit and nut trees are swirling in Allyson’s head as well as creating a beautiful landscape for any possible future weddings—no pressure Olive-Rose! Our visit comes just a month after the family moved in, and while much is still in boxes, there is already a special corner in the kitchen. Tui’s corner contains the treasures Allyson inherited from her friend and mentor Tui Flower. They are treasures from Tui’s culinary travels, and they come with a story, history and character. The current kitchen, like much of the ‘Plastic Palace’ is very cream, so Allyson is itching to add her own flavour and some character beyond that one corner. Naturally, for the woman who has been teaching New Zealanders to cook for nearly three decades, the kitchen redo is her first undertaking in the works. Which brings us to Allyson’s latest project, The Baker’s Companion. After writing over 20 cookbooks, the first being The Great Baking Book, the release of The Baker’s Companion is a full circle moment. Yet Allyson believes in a time when baking has never been cooler, the skill level of home cooks continues to decline. As the name suggests, this companion will be a go-to for every home baker. Allyson has gone to great care explaining the fundamentals in baking from how to cream the butter and sugar to the roles key ingredients play in recipes such as making pastry. There is a section on essential ingredients and equipment as well as on substitutes and problem solving and then a book full of tried and tested cakes, slices, muffins, biscuits and more for years of enjoyable baking to share with your loved ones. Baking, Allyson says “allows you to create something special”. From simple ingredients you can make a treat to be shared and there’s something universal about this display of love. While we munch on freshly baked scones (see the recipe below) and chat about kitchens, food, family and life’s big questions, Allyson is sitting in her favourite chair brought home from France, the sun streams in the windows and she looks at home.

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IMAGE LOTTIE HEDLEY PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

KASBAH DATE SCONES Date scones are a perennial favourite. Here I’ve given them a make-over with an amazing spice blend with flavours redolent of the markets of Fez, Morocco. MAKES 8 PREP TIME: 20 minutes COOK TIME: 15-18 minutes

DATE FILLING 2 cups well-packed stoned dates, chopped grated rind of 1 orange ½ cup orange juice (or use water) 2 teaspoons kasbah fragrant spice blend (see below) or mixed spice 2 tablespoons coconut sugar or dark or soft brown sugar 2 tablespoons honey, quince jam or apricot jam 25 grams butter DOUGH 2 cups self-raising flour ¼ teaspoon salt 50 grams butter, cold, grated ¾-1 cup milk, plus extra to glaze 1 egg

Preheat the oven to 220°C (200°C fan bake). Set the rack in the centre of the oven. Line a baking tray with baking paper. To make the filling, put the dates, orange rind and orange juice (or water), spices, sugar, honey or jam and butter into a saucepan over a moderate heat. Warm, stirring until the dates have become mushy. Set aside to cool. To make the dough, sift the flour and salt into a bowl and rub in the butter until it resembles crumbs. Make a well in the centre.

KASBAH FRAGRANT SPICE BLEND

1 tablespoon ground coriander 2 teaspoons ground cassia 1 teaspoon ground cinnamon ½ teaspoon ground cardamom ½ teaspoon ground ginger 2 tablespoons dried rose petals, optional few drops orange oil or pure orange essence Mix together and store in an airtight container

Mix ¾ cup milk and the egg together and pour into the well, stirring with a dinner knife or the handle of a wooden spoon to make a firm scone dough. Add extra milk if required. Turn out onto a floured bench and knead only to bring together. Roll out to a rectangle about 0.5cm thick. Spread the cooled date mixture over the scone dough. Beginning at the long edge, roll up. Brush the tops with milk to glaze. If wished, scatter over coarse sugar crystals to decorate. Bake in the preheated oven for 15–18 minutes or until the roll is well browned and, when tapped underneath, sounds hollow. Remove from the oven, place a clean tea towel on top and allow the roll to steam for 3–5 minutes.

Recipe extracted from The Baker’s Companion, by Allyson Gofton, published by Penguin NZ, RRP$55.00.

Cut into slices and serve warm with plain yoghurt or butter.

Photography by Lottie Hedley.

coarse sugar crystals to decorate, optional

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NOURISH | travel

Nouméa WORDS VICKI RAVLICH-HORAN

Remember the game? If you were stranded on a deserted island and could only eat two foods forever more, what would they be? Mine, without hesitation, would be fresh crusty bread and good cheese. While New Caledonia is by no means a deserted island, I quickly discovered my slice of paradise. After dropping our bags at our apartment, home for the week, a quick stroll up the road and I had stumbled on the best bakery around. L'atelier Gourmand churns out delicious, fresh crusty baguettes; rich, buttery flaky pastries and delicate cakes like only the French can do. Just a few shops on was what looked like little more than a dairy. But dairies in Noumea, I would discover, are unlike any dairy you would find in New Zealand— sitting among the basics are a selection of delicious (and cheap) French cheeses and wine. Oh, did I forget to mention if there was a third item allowed on my deserted island provisions it would have to be a red wine. After all, isn’t that a complete meal for any occasion? It’s July in New Zealand—dreary and cold— and sunnier climes are calling! New Caledonia, just a short three-hour flight from Auckland is a pleasant 24°C. It’s already ticking many of my boxes. The perfect winter getaway for the Horan clan requires a few key elements. Mr Horan is always happy if at least a couple of rounds of golf can be had. Zoe, a preschooler, so let’s face it, permanently on holiday, is content if there is a pool or safe beach to frolic in. While, as you may have guessed, I am keen to explore the local markets, try the local cuisines and discover a little local history and culture. On paper, Noumea, the capital of New Caledonia, seemed the perfect choice. Just an hour into

our holiday, sitting on our patio eating a torn off piece of baguette slathered in gooey French brie while admiring the view of the Pacific Ocean, we’re pretty chuffed. While more of Noumea awaits, we are content to sit and enjoy the moment and our good choice. New Caledonia is a French Territory—although a recent referendum points to change in the air, with 56.4% voting for the status quo and 43.6% in favour of independence. The French influence is evident—this is unlike any Pacific Island I have ever been to. If there is one thing the French excel at more than food, it’s organisation. Unlike Fiji, Vanuatu, Tonga or any other Pacific Island, the paved streets and electricity in Noumea don’t end where the resorts do. Noumea is the size of Hamilton (with a population just under 100,00) so not a big city, but it’s a pretty one with infrastructure you’d expect at home. Perched on the Southern tip of New Caledonia’s main island, Grande Terre, Noumea is the centre of New Caledonian politics, commerce and the landing point for most tourists. And while tourism is an important part of this island’s economy, nickel mining is a major component and a reason it has prospered. As a tourist this fact could be easily missed as you lap up the views and endless bays that have made this a picture-perfect holiday spot. The island of Grand Terre is encircled by an immense double coral barrier reef (almost 1,600 km). This UNESCO World Heritage protected reef is the second longest in the world after Australia's Great Barrier Reef and is the home to a diverse number of plants and wildlife, including 350 species of coral and around 1,600 species of fish. With that in mind, one of the must dos while in Noumea is a trip to Lagoons Aquarium. Opened in 1956 by renowned biologist Dr. René Catala and his wife Ida,

this is the best way to see the amazing array of fish and coral in the seas around New Caledonia. The other great way to see and experience the amazing sea life is to get amongst it with snorkelling and scuba diving, both popular activities. There are not many opportunities in life where you can snorkel with turtles popping up beside you! The magnificent reef surrounding Noumea creates a safe and sheltered lagoon making the city a hub for a number of water sports from kayaking, stand up paddle boarding and sailing. Fortunately for us we had local friends who not only toured us around and invited us to dinner for the true New Caledonian experience, but they took us out on their boat to Amédée Isle. Amèdèe is a picturesque island 24 kilometres west of Noumea on the edge of the reef. Famous for its magnificent lighthouse, this is a popular day trip with a glass bottom boat bringing tourists out each day to experience the sea life as well as a little local culture. We took our time motoring to the island, stopping for a spot of fishing, which literally was like shooting fish in a barrel! We put our lines down, then pulled them straight back up with a couple of fish wiggling on the hooks. If fishing was like this at home, I’d be into it! On the island we discovered the wildlife

Amèdèe Lighthouse

was built in the 1860s to help guide ships through the passage of Boulari, one of only three natural passages in the coral reef. Built in Paris before being dismantled and rebuilt on the island, it stretches 56 metres above the island, making it one of the tallest in the world.

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includes an abundance of sea snakes, which had me running up the 247 steps to the top of the lighthouse and admire the island and the views from a safe distance. The following day, while Mr Horan hit little white balls around a manicured park, Zoe and I explored the promenade. A large walkway runs beside the beach almost everywhere in Noumea, making for a lovely stroll wherever you are. We are based in Anse Vata and on the other side of the road there are a number of shops, restaurants and hotels. Just be careful crossing said road, being a French territory, they drive on the right (or for us the wrong) side of the road. Once safely across make sure you stop at Amorino for an Instagram-worthy gelato. Forget scoops, gelato here is turned into beautiful flowers. In the afternoon it was off to the Zoological and Forest Park. This 34-hectare park sits in the middle of the city and is home to 130

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Nouméa has more sunshine days than any other Pacific Island capital. different species, many of which are birds but also includes a number or reptiles and monkeys. We were there to see the cagou. Native to New Caledonia, this almost flightless bird is similar to the kiwi, in that it builds a ground nest of sticks, laying a single egg, making it vulnerable to introduced species like rats and cats, and is now endangered. The park is a beautiful way to walk off the gelato and cheese we have been enjoying all week. And like many places we went to in Noumea, it’s popular with tourists and locals alike. Another spot to add to your list is the Jean-Marie Tjibaou Cultural Centre. Opened in 1998, this celebration of the Kanak—the indigenous people of New Caledonia—is housed in a magnificent building full of symbolism and history.

Food Book apartment style accommodation. Eating out in Noumea is expensive so, if you can, save some pennies by ‘making do’ with freshly baked croissants from a local bakery and fresh fruit from the market for breakfast. A couple of nights in a row we enjoyed a selection of French cheeses, some cured meat with crusty bread and a good wine, and I didn’t feel in the least hard done by. These little economies mean you can splurge with dinner out at Le Roof, which also includes watching the fish swim beneath you. Or Chez Toto where you could be forgiven in thinking you were in a Parisian bistro enjoying classic French dishes like escargot.

It’s Saturday and we’re up early and off to the market. An easy bus ride into town finds me at the Port Moselle Market on the busiest day of the week to discover a lively market with more than just fruit and veg. Fishermen pull up beside the market to offload their catch, making this a must visit for seafood lovers! The French influence pervades with fresh herbs like thyme and tarragon sitting beside the taro and coconuts. You can get olives and fresh baked baguettes while stocking up on fresh tropical fruit. Grab breakfast French style—an espresso and croissant—while leaning at the central café. Or grab a deliciously light crepe. While here explore the stalls outside for local crafts and souvenirs to take back home. With another day up our sleeves we drive (thanks to our lovely local guides) north to Deva. The attraction is the acclaimed 18-hole golf course at the Sheraton. Deva is a taste of what New Caledonia can offer beyond Noumea. New Caledonia’s dry forest once covered an area of 4,500 km2, this is now only 100km2. The largest pocket being the dry forest of Gouaro, now part of the Deva estate which also includes the very posh Sheraton resort. While Mr Horan enjoys their 18-hole golf course, Zoe and I park ourselves beside the pool. Compared to Noumea, this feels very isolated, or perhaps some would say peaceful. If you are looking for a holiday where you can get away from it all, enjoy a range of outdoor pursuits and get up close with nature, you might like to consider some time up here. It is, after all, pitched as the most beautiful playground in New Caledonia. This protected ecological treasure can be explored on foot, horseback or mountain bike. Enjoy the lagoon either by snorkelling, paddling or taking a ride in a glass bottomed boat and no doubt relax back at the stunning resort which beautifully mixes the French and Melanesian cultures. PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ

PIECE OF

CAKE! WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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NOURISH | recipes

175g butter, softened 1 cup sugar 3 eggs (size 7)

AS I C

BASIC CAKE

A basic butter cake is a wonderful thing. Its beauty lies in its simplicity and adaptability. It was often referred to as pound cake because the original versions consisted of a pound each of butter, sugar, flour and eggs. While we no longer use pound as a measurement and are unlikely to make such a large cake, remembering the ratio will mean you can whip up a cake without a recipe.

C K

1 tsp vanilla extract 1¼ cup flour 1½ tsp baking powder Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour and baking powder until just combined.

TIPS FOR SUCCESS

Pour batter into a greased tin (21cm round or 21cm square) and then bake at 175°C for 25–35 minutes.

• The butter needs to be soft but not melted. If you have forgotten to get the butter out to soften, don’t be tempted to nuke it in the microwave, this will almost always mean melted butter. Cut the butter into small cubes and place in a warm place, it will soften in no time. • Creaming the butter and sugar is a crucial step and unless you are up for a serious work out, best done with an electric mixer. Don’t confuse mixing with creaming. When you cream sugar with butter, the water in the butter starts to dissolve the sugar, trapping air as tiny bubbles in the fat. It is these bubbles that will make the cake rise when it bakes. • Use room temperature eggs and add them one at a time—this makes it easier for them to incorporate into the butter and sugar and avoid the mixture curdling. The egg proteins strengthen those precious air bubbles you made by creaming the butter and sugar, so when heated the air can expand and turn to steam causing the cake to rise. • Good quality vanilla will turn a plain cake into a delicious cake. Vanilla is a natural flavour enhancer, note I say ‘natural’. Throw out those fake vanilla essences and invest in the real deal—vanilla extract. There are now a number of great versions readably available, especially at great food stores like Vetro (Third Ave, Tauranga).

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EASY VARIATIONS • Yoghurt Berry Sandwich. Split the cake in half or bake two and sandwich them with yoghurt and berry compote. Dust with icing sugar and violà. • Lemon and poppy seed cake. Mix the zest and juice of a lemon with 2 tbsp of poppy seeds in the mix after folding in the flour. • Seed cake. A favourite of my grandfathers; fold in 2 tbsp of caraway seeds with the flour. • Strawberry and white chocolate. Mix 150g of melted white chocolate in with the creamed butter, sugar and egg. Once baked and cooled, top with fresh strawberries and shaved white chocolate. • Citrus loaf. Add the zest of two lemons or oranges into the batter. Make a syrup by heating the juice of the lemons or oranges and equal quantities of sugar until the sugar has dissolved. Pour the syrup over the warm loaf.

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JAFFA SWIRL The beauty of this cake lies in what’s within. Its classic flavours come with a surprise when you cut into it. I used a large bunt cake tin for added drama, but a large ring tin would also be fine. Visit the Gilded Edge in Mount Maunganui or at www.gildededge.co.nz for a great range of quality cake tins. CHOCOLATE LAYER

175g butter, softened 1 cup sugar 3 eggs (size 7) 200g dark chocolate 1 tsp vanilla extract 1¼ cup flour 1½ tsp baking powder Melt the chocolate and then allow to cool while you beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each, then pour in the melted chocolate. Mix well then fold in the flour and baking powder. ORANGE LAYER

175g butter, softened 1 cup sugar 3 eggs (size 7) 1 tsp vanilla extract 1¼ cup flour 1½ tsp baking powder zest and juice of 2 oranges Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour and baking powder before adding the zest and orange juice. Mix until just combined. Pour a third of the orange batter into a greased cake tin, placing a third of the chocolate batter on top, followed by the orange and so on until you have used all the batter up. Bake at 175°C for 35 minutes or until a skewer inserted in the middle comes out clean.

1898 H

ANCE

With Border

LUXU

Allow to cool for at least 15–20 minutes before turning out. When the cake is completely cool, drizzle with chocolate ganache and garnish with extra slices of orange.

E ER ITAG

Revisit a time of simple luxury, elegance and service. VENUE | GOLF | SPA | ACCOMMODATION

843 State Highway 30, RD4, Lake Rotoiti, Rotorua | 07 362 7823 | www.mooselodge.co.nz

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BANANAS FOSTER UPSIDE DOWN CAKE I usually avoid the edges of a cake but this one is an exception. The caramel sauce caramelises even more around the edges, forming a delicious chewy (rum-infused) crust.

3–4 bananas 75g butter 1½ cups brown sugar 2 cinnamon quills ½ cup rum 175g butter 1 cup brown sugar 1 tsp vanilla extract 3 eggs 1¼ cups flour 1½ tsp baking powder

Line the bottom of a 21cm square cake tin with baking paper and grease the sides. Peel the bananas and slice in half lengthwise. Place these, cut side down, snuggly on the bottom of the tin. Make the caramel sauce by melting the butter and brown sugar with the cinnamon quills over a medium to low heat. Stir often and when the sugar has dissolved, carefully pour in the rum. Continue to cook and stir until the sauce is well combined and heated through. Pour two-thirds of the sauce over the bananas. Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour and baking powder until just combined. Carefully spread the cake batter over the bananas and caramel sauce and then bake at 175°C for 25–35 minutes. Don’t allow the cake to completely cool before tipping out. Serve with a scoop of ice cream and the extra caramel sauce.

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PLUM & PISTACHIO CAKE This lovely cake is a great example of how the addition of just two ingredients can result in something very different. Adding nuts makes the cake beautifully moist, while the sharpness of the plums is a wonderful contrast to the sweet cake. Another alternative would be almond and apricot.

175g butter, softened 1 cup sugar 3 eggs 1 tsp vanilla extract 1¼ cup flour 1½ tsp baking powder ¾ cup pistachios 6–8 plums (fresh or tinned) Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour and baking powder and pistachios until just combined. Pour into a greased 21cm round tin. Place halved plums on top and bake at 175°C for 30–35 minutes. When cooled, simply dust with icing sugar before serving.

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My old Kitchen

WATCH THIS

Space! WORDS VICKI RAVLICH-HORAN

Five years ago we bought a ‘do up’, a 1940s weatherboard cottage with a dubious addon and a kitchen the size of a disabled toilet. We loved the area and saw ‘potential’. At this point I need to admit neither my husband nor I can be described as handy. We can slop on a coat of paint if need be. Which we’ve done, three different coats in fact, when we did up our bedroom because I kept changing my mind about the colour! With the little projects completed, the long process of a major reno could begin. It started with an architect drawing up plans and consents put through council. Next it was the search for a great builder (and we did, Thorburn Builders) and finally we could begin. Begin making a million decisions a day that is. I was pretty sure when I sat down with Chelsea from Total Kitchens I knew what I wanted in my new kitchen. I had picked out my appliances—a gorgeous fridge from Samsung. And trust me they have a range of amazing fridges, from the Family Hub that does everything, even sending you your shopping list, to the sleek handless

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model I chose which includes the flexi zone draw which can change from wine cellar to drinks chiller at a touch of a button. I’d also chosen a Samsung induction hob and oven after using them at the Waikato Home Show last year. Mathew from Kitchen Things helped me pick the right extractor fan—a real treat as my previous kitchens relied solely on opening a window to remove any kitchen steam or smells. Little did I know there were many more decisions to come. Thankfully Chelsea’s knowledge and advice helped guide me through this daunting process, down to placement of handles. With the kitchen sorted it was time to focus on the whole space: wall colours, window treatments, tiles, wallpaper. Again, I enlisted trusted expertise, this time from Wayne and Julia from Arkanda Living and Interiors. Currently our little house is a construction site, with many rooms stripped back to the studs, every other covered in layers of dust. While our worldly belongings are stored in a container we are living in a rented apartment. Each visit on site comes with a barrage of decisions to be made while we watch our home transform. Look out for our spring edition to see the end result.

Check out our gorgeous new Samsung fridge!

The old kitchen is gone. Now we have indoor outdoor flow.

Check out the new wallpaper weâ&#x20AC;&#x2122;ve chosen.

Look at the old wallpaper we discovered. PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS WHISKY WEDNESDAYS Warm yourself up this winter at Fire’s upstairs bar every second Wednesday. You will be taken on a tour of some of the world’s finest whiskies, from the depths of the Scottish Highlands to the mystic valleys of Cardrona. Find out more on Facebook. Fire 113 Maunganui Road, Mount Maunganui OSCAR & OTTO WINE CLUB Wine lovers and enthusiasts, educate the mind and stimulate the palate with Oscar’s Wine Club. Book now for an evening of wine, food matching and stories from Kevin Judd, acclaimed winemaker from Greywacke. Wednesday July 3 www.oscarandotto.co.nz Ph 07 282 7879 Oscar & Otto, 51 The Strand, Tauranga WINTER VINTAGE HIGH TEA AT MOOSE LODGE Winter high tea menu served on vintage china and silver in front of a cosy wood fire. $45pp (children between 5–12yrs half price, under 4 free). Optional glass of mulled wine or bubbles available (add $10). Every second Sunday: June (2, 16, 30), July (7, 21), August (4, 18). Service from 2.30pm till 4.30pm. Bookings essential www.mooselodge.co.nz or ph:07 3627823. NOURISH COOKING CLASS AT VETRO TAURANGA Join Vicki from Nourish and the Tauranga Vetro team as they cook some lovely seasonal recipes, discover interesting ingredients and generally chat food. Sunday 28 July, 10.30 am or 1.30 pm $50pp from Vetro Tauranga, 111 Third Avenue. Phone 07 5799 111 NOURISH AND ALPINO LONG LUNCH Enjoy a wonderful long lunch celebrating fresh local flavour with the team from Nourish. $70pp includes a glass of bubbles on arrival followed by a three course Italian feast lovingly crafted by the team at Alpino. A sneaky tipple to end the afternoon from EightPM. Saturday 27 July, 12 noon Alpino Mount Maunganui. Tickets at www.nourishmagazine.co.nz/shop

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LJ HOOKER CANCER SOCIETY BALL 2019 – THE GREATEST SHOW! Roll up, roll up for a spectacular night like no other! For one night only this fabulous night is a chance to put on your finery and enjoy a night raising money for a fantastic cause. Be entertained by the sensational Jackie Clarke. Prepare to be stunned by the breathtaking feats of The Dust Palace and dance the night away to the smooth tunes of White Chapel Jak. Saturday 17th August Claudelands Events Centre Get your tickets at www.cancersocietycharityball.nz FATHER’S DAY GOLF, LUNCH & HOT POOL DATE A round of golf on Moose Lodge’s ninehole golf course followed by lunch and a dip in the hot pool. Golf carts and clubs available for hire. $95pp (children under 12 years $45) 1 September, tee-off at 9am with lunch at noon. Bookings essential at www.mooselodge.co.nz or ph: 07 3627823 TAURANGA TASTING TOURS Coromandel Tour 27–29 June A trip around the picturesque Coromandel, visiting The Waterworks, Driving Creek Railway, the Kauri Grove & waterfall, The Lost Spring, Mercury Bay Estate Winery, the Pour House Brewery, Cathedral Cove, Cathedral Cove Macadamias, Hot Water Brewing Co. Full itinerary available. Hamilton Zoo & Shopping at The Base Sunday Lunch Vilagrad Winery Sacred Mountain Maungatautari The Creamery Sunday Lunch

July 2 July 14 August 6 August 25

Karapiro Boatshed Sunday Lunch

September 22

Far North Winery Tour

October 10–13

Four days of exceptional wine and food. Taranaki Powerco Garden Festival

November 1–4

Contact Lyn Marston to book or for more information. Ph: 07 544 1383 or 0275224607 tgatastingtours@xtra.co.nz NOTHING BUT DREAMS TOUR Join NZ music icon Tina Cross, and Kay Gregan, Travel Designer from NZ Travel Brokers, on their ladies only tour of Adelaide and beyond. March 15-20 2020 For more details go to www.thetravelbrokers.co.nz/kaygregan or email Kay.Gregan@thetravelbrokers.co.nz

CONTACT: VICKI 021 651 537 | 07 847 5321

vicki@nourishmagazine.co.nz

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Fresh, Local Flavour

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