ISSUE NO. 36 WINTER 2019
GREENS
Roasted!
AT HOME WITH ALLYSON WAIKATO, NZ
GOFTON
ISSUE NO. 36 WINTER 2019
EAT YOUR
DISCOVER NOUMÉA
PIECE OF CAKE
WWW.NOURISHMAGAZINE.CO.NZ
THE TROUBLE
WITH RECYCLING
WWW.NOURISHMAGAZINE.CO.NZ
FRESH LOCAL FLAVOUR WAIKATO, NZ
SidebySide
Same size. More space With Samsung’s new SidebySide SpaceMax™ refrigerator you can now have it all. Store more food, help keep it fresher for longer in a larger* and more useable space, fitting standard dimensions without compromising energy efficiency**
Large Capacity
Metal Cooling
Plenty of space for growing families.
Retains the cold and prevents the loss of cool air when the door is open.
Sleek andDESIGN Seamless Design
FLAT DOOR
Digital Inverter Technology
To suit the modern Fits perfectly withkitchen kitchen cabinetry to complete a seamless kitchen interior, with flat doors and recessed handles.
Longer lasting compressor, better energy efficiency** and comes with a 10 year warranty^.
*Compared with previous model SRS588DLS **Compared with cyclically controlled compressors ^10 year warranty is limited to the digital inverter compressor only.
regular 6 11 38 46 74 75
Vic’s Picks News Herb Column Gardening 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 COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko, Peter Drury ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 or 0210651537
12 14 16 19 24 43 48 50 52 62 72
The Rise of Volare Arkanda La Cave Nouméa Leafy Greens The Fairfield Project The Business of Waste The Trouble with Recycling Convex At Home with Allyson Gofton Watch this Space
recipes 18 26 30 34 39 56 66
Duck Confit with Puy Lentils Eat your Greens Winter Roasts In the Kitchen with Cucina Parsnip Three Ways Chowders Piece of Cake
PAGE 3 | WWW.NOURISHMAGAZINE.CO.NZ
Your Source of
Award Winning Local Cheeses
THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK
0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz
The Ultimate Comfort Food N Z G RASSFED B EEF, LAMB & VE NISON D EL IVERED TO YOU R D OOR T HIS W INTER .
See our website for this Beef Ragout on Pappardelle recipe and more!
Order yours today at www.greenleabutcher.co.nz
NOURISH | issue 37
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 19 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 56). Megan from Red Kitchen gets roasting (page 30) and Amber Bremner makes the most of parsnips (page 39).
alternatives to plastic packaging. On page 62 we visit Allyson Gofton at her new home in Cambridge and welcome her to town. In this issue we also welcome Lynda Hallinan as our new gardening 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. 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. Vicki Jones also discovered a local company, Convex, creating
Vicki Ravlich-Horan Editor
FOLLOW US nourishmagazine
Nourish Dinner
AT H AY E S C O M M O N
Enjoy a wonderful night out celebrating fresh local flavour with the team from Nourish. HAYES COMMON, THURSDAY 1 ST AUGUST, 6PM, $80PP INCLUDES A glass of bubbles on arrival Delicious banquet style dinner lovingly crafted by the Hayes Common team A sneaky tipple to end the night from EightPM
Tickets strictly limited! Get yours at www.nourishmagazine.co.nz/shop
PAGE 5 | WWW.NOURISHMAGAZINE.CO.NZ
Vic's Picks
LJ HOOKER CANCER SOCIETY BALL 2019 – THE GREATEST SHOW! Roll up, roll up for a spectacular night like no other! For one night only, Saturday 17 August 2019, at Claudelands Events Centre, 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. This is a night you won't want to miss! Get your tickets at www.cancersocietycharityball.nz
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 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.
PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ
Vic's Picks
THE ALCHEMIST’S TABLE 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 56 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.
LONG LUNCHES AT ALPINO I can’t think of a better way to end the week than a long lunch at Alpino in Cambridge. Once a month the Alpino crew make it easy with their Peroni Long Lunch. Start with a glass of Champagne then enjoy four delicious courses with four 200ml glasses of Peroni. Get the girls together for a lunch date or entertain clients or shout the team for some staff bonding, whatever the excuse make sure you book ahead to secure your spot. 43-45 Victoria Street, Cambridge Phone 827 5595 or email eat@alpino.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 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.
PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ
WFI News Waikato Food Inc kicked off 2019 with a bang with the inaugural Feast Waikato in April. This wonderful weekend in the Waikato saw over 20 different foodie themed events on the menu, ranging from the sell-out CBD Events Progressive Dinner to classes on cooking the perfect steak or eggs. Zealong matched tea and chocolate, while Hamilton Central put on free foodie movies at Victoria on the River. Hamilton Gardens had a series of talks and Foundation tested foodies’ knowledge with their quiz. The weekend was such a success, plans are underway for 2020. Meanwhile, the Waikato Food Inc team are busy with their line up of events for the rest of 2019.
DISH CHALLENGE 2019
MATARIKI DISH CHALLENGE Tino Reka te Kai, Waikato Food Inc’s Matariki Dish Challenge is back for its fifth year. From 8 June to 14 July local restaurants will be vying for this coveted prize as they add a dish to their menu which both celebrates Matariki and local produce. This is a great chance to taste something new and support local eateries with this unique challenge.
PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ
WFI News MEYER CHEESE MELT CHALLENGE July also sees the launch of a new challenge for 2019—the Meyer Cheese Melt Challenge. Local eateries will be competing to see who can create the best darn cheese toastie in the land with the public able to vote for their favourite. If the fabulous results for our local cheese makers at the recent NZ Cheese Awards is anything to go by, chefs will have a great time creating their toasties.
FERMENTFEST Talking about cheese, Sky City Hamilton will be bringing back FermentFest in September. What started as a festival celebrating local cheese and beer is now a day celebrating all things fermented. Joining the local brewers and cheesemakers this year will be picklers, kombucha brewers, sourdough bakers and more.
WAIKATO HOSPITALITY AWARDS The winners of both the Matariki Dish and Melt Challenges will be announced at the first Waikato Hospitality Awards on the 12th of August. This awesome night celebrating our local hospitality industry is being jointly organised by Waikato Food Inc and the Restaurant Association.
The free event on Saturday 28 September from 11am to 5pm will also include ticketed workshops for you to learn more about brewing your own beer, making your own sauerkraut and more. For more information on any of these events and Waikato Food Inc go to their website www.waikatofoodinc. com or follow them on Facebook.
Waikato Food Inc is a not for profit organisation with a goal of improving and promoting the food and hospitality sector in the Waikato. www.waikatofoodinc.com
PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ
Wine, Woman and Song - A Bespoke experience in the Barossa Valley and Hahndorf, South Australia. Enjoy a touch of music, savouring delicious cuisine and artisan products paired with the best vino on offer. This foodie and wine extravaganza will ignite your taste buds and senses, calling you back for more.
Highlights include: • Music with the delightful Tina Cross
15-20 MARCH 2020
WINE, WOMEN & SONG Land only $2,785 or Air & Land $3,635 Price per person. Pricing subject to change until booked & paid in full.
• Interactive Cooking Class & Long Luncheon at The Eatery - Maggie Beers Estate • High Afternoon Tea @ Seppeltsfield Barossa, prepared by Award Winning Chef Owen Andrew • Vineyard Tours with Platters & Wine Pairing • Celebration Dinner St Hugo - Pernod Ricard • Ambleside Gin Flight • Long luncheon at The Lane Vineyard • Farewell dinner, surprise location Adelaide Hills
Your hosts Tina and Kay are planning future tours to Vietnam, South America, and the USA.
Tina & Kay warmly invite you on tour, as we explore these beautiful regions. Word has it, Tina plays a mean party ukulele!
Kay M Gregan Award Winning TAANZ Bonded Travel Broker & CLIA Accredited Cruise Specialist T: 64 7 865 9568 - Whangamata 64 7 8544 023 - Hamilton M: 64 27 337 6222 E: Kay.Gregan@thetravelbrokers.co.nz thetravelbrokers.co.nz/kaygregan
FOR SALE
TWO HOMES, TWO SHEDS, 2.5 HECTARES Experience the finest in modern living and peerless entertaining in this Matangi masterpiece sitting resplendent on 25,152sqm (more or less) of lifestyle decadence with options for income and dual living. • 290sqm (more or less) primary dwelling • Multi-zoned entertaining and connoisseur kitchen connecting to outdoor dining, decks and pool
• 4 bedrooms / 2 bathrooms including ensuite plus powder room
minute commute to the city centre with quality education close by.
• 70sqm (more or less), 2 bedroom secondary dwelling
A distinguished residence for the discerning buyer – inquiries should be directed to Angela Finnigan.
• Expansive flat lawns and extensive mature trees, grazing, vast shedding, & stock yard. A rare opportunity bringing together that elusive dual-living capability, a 10km/15
ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT
021 623 550
angela.finnigan@bayleys.co.nz
258c Matangi Road, Tamahere bayleys.co.nz/231026
Waikato News MOLLY’S MILK You can now get beautiful fresh unpasteurised A2 milk direct from the farm with Molly’s Milk on Piako Road, Gordonton. Their wholesome milk is just $3 a litre and you can either bring your own vessel or purchase one of their reusable glass bottles. Check them out on Facebook or in person at 584 Piako Road, Gordonton.
CONGRATULATIONS Waikato cheese makers once again won a swag of awards at this year’s NZ Specialist Cheese Makers Awards, which was held in Hamilton this year. Meyer Cheese not only won Champion of Champion Cheeses with their Goats Cheese Gouda, they also won Best of the Best Cheese Maker trophy.
SMALL BITES The creative crew at Mr Pickles have a new venture up their sleeve called the Bearded Weasel opening in July. Local hospo personality Dave Tourelle (ex Scott’s Epicurean) has recently taken over SL28 on Victoria Street. The team behind Two Birds recently opened Frankie on Tristram Street, opposite Founders Theatre. Absolute Cafe in Cambridge has new owners with some exciting plans for cool events in their courtyard.
PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature
I S R E E OF H T
VOLARE WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES
PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ
When Ryan Simmons and Ed Hemming started Volare Bread 10 years ago on Lake Road, Frankton, it was a small and simple outfit — Volare No 1, you might say — and they could never have envisaged the move they’re about to make to a state-ofthe-art bakery that will be Volare No 3. Back in Frankton in 2009, it was just Ryan and Ed, who’d been friends since they met at Hillcrest High School. They had clearly defined roles, and they were going like the clappers to stay on top of things. Ryan was doing all-nighters, making Volare’s crusty sourdough bread, Ed was doing everything else to make the fledgling business fly. They had an old oven, a worn-out mixer, a shonky van, and tonnes of commitment. Says Ed: “Some mornings I’d arrive at work to load the van and Ryan would be asleep on the couch. They were scary times.” The Volare story really starts with Ryan, back in the days when he was studying audio-engineering in Auckland, and making decent sourdough bread for himself and friends. The more sourdough he made, the more he appreciated the science of it, the long, slow fermentation of dough using naturally occurring yeasts, and he began to think, “this is my calling”. Which is hardly surprising because Ryan was raised on decent bread: he is a fifth generation baker, his mother being a member of the Burmester baking family from Morrinsville, whose bread was once world-famous in the Waikato. Ryan’s grandfather, Jim Burmester, later had a small bakery where Ryan helped out in school holidays, learning from an expert. Ryan got serious about handcrafted sourdough. He moved back to his hometown, Cambridge, and made loaves to sell at Cambridge Farmers’ Market. He’d been running his weekend-only operation for a couple of years when his old school mate Ed entered the story. Ed was a civil engineer, he’d always wanted to get involved with a business, he ate — and admired — Ryan’s artisan bread, he
thought, “is there a business here?” So they took a punt and set up the Lake Road outfit. Two years later, they’d outgrown the premises and they leased the former JJs Bakery site on Hamilton’s Kahikatea Drive. This was Volare No 2; it was a big investment, and the building was so vast and empty that when they first moved in there was space to play indoor cricket and park two vans. Ed and Ryan talk about this on their busiest week of the year, the run up to Easter, when Volare goes nuts with the demand for its fruity, fragrant hot cross buns. It’s organised chaos in the now-cramped Kahikatea Drive bakery, every inch of it occupied by staff and equipment, and not an indoor cricket net to be seen as they turn out thousands of the little beauties. Ryan is the middle of it all, working alongside his staff; Ed jokes that when they’re under such pressure he sometimes jumps in to help: “I’m the labourer, the lowest of the low.” Nowadays, though, there are many more loyal hands to help. The bakery runs 24/7, Ryan and Ed employ around 60 staff, they’ve won umpteen awards for their work, Ryan’s still the baker, Ed’s on management, and they still love eating their bread. They’ve gone from doing eight loaves on their first night at Lake Road, to nowadays about 10,000–11,000 a week. As well as the breads they make pastries, sweet treats, savouries and similar, around 70 different products altogether. They’re both currently enjoying a new olive and thyme sourdough that Ryan’s trialling. Ed says it’s very good with venison sausages. They wholesale to restaurants, cafes and specialty food stores throughout the Waikato and Bay of Plenty, and in the past few years they’ve set up the Volare chain of six retail stores (Cambridge, Hamilton East, Te Awamutu, Hamilton CBD, Greenhill, on Gordonton Road, and the outlet at the Kahikatea Drive
A snapshot from our story on Volare in 2012
headquarters). The business is truly on the rise, ready for its next move in July to Volare No 3, a 1000 sqm purpose-built bakery on Gallagher Drive, a short hop from where they are at present. Ryan and Ed have developed the building in association with Gallagher Trust. It is four times the size of the Kahikatea Drive premises, and will give them space to consider new products and markets. They’re thinking about different pastries, maybe a range of Volare pies, and some other things that they’d prefer not to divulge at present. Many things will change, but Volare’s core values of quality handcrafted goods made from carefully sourced ingredients — including unbleached New Zealand flour — stays the same. Their signature sourdoughs, inspired by the traditions of Europe and San Francisco, have a particularly loyal following. They are fermented over nearly 24 hours, made with love and with Ryan’s 12-year-old sourdough starter. The loaves are known for their consistency, their distinctive acidic notes, robust textures, crunchy crusts, and excellent keeping qualities. It’s a great Waikato can-do story. As Ed says to Ryan, “the signs were all there, mate.” Volare www.volarebread.com
PAGE 13 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature
PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ
LA CAVE WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
NOURISH | feature
Tucked away down Riverlea Road in Hillcrest is a veritable treasure trove of gourmet treats. While Hamiltonians bemoan the lack of gourmet food stores in our town, La Cave has quietly been trading on this site for nearly two decades. La Cave was originally opened by Raphael and Valerie Coutolleau, a French couple who had made Hamilton their home but wanted to bring a taste of France to New Zealand. Eighteen months ago La Cave became Kiwi owned but remains a mecca of French delicacies. “I fell in love with the products,” says Brigid Sullivan, the new owner of La Cave. Brigid grew up in Auckland and admits to always being interested in food and cooking so loves her new role which involves living, breathing, talking, teaching and of course eating great food. Brigid says a good portion of what they do in the shop is teaching people about the different products; what to look for, try, how to cook … “Most people,” Brigid says, “think of French food as fat, butter, cheese, which it is, but it is also so much more!” For instance, there is a growing demand for French flour, which many people who are gluten intolerant can quite literally stomach better than the New Zealand varieties. La Cave stock both French flour and pastries made using French flour. The imported French pastries sit in the freezer beside the New Zealand version made from Paneton, giving you two delicious options. This too is the case with parfaits, pates and terrines; La Cave offers the French versions as well as some amazing Kiwi ones made in the French style from L’Authentique. Many people see French cuisine as complicated and difficult, but Brigid points out the simplicity of a beautifully baked baguette
served with a wonderful pate or cheese and a glass of wine. If your culinary goals stretch further, Brigid will introduce you to the range of quality French mustards, a back bone of so many dishes. Or perhaps a sherry vinegar, quality pasta, dried porcini mushrooms, chestnuts or fleur de sel. Fleur de sel is considered the caviar of salts and perhaps the perfect example of the difference between New Zealand and French cuisines. Where in New Zealand we think salt is salt, the French have a salt specifically for finishing a dish, adding more than seasoning. Unlike your common table salt, fleur de sel is unprocessed and has paper-thin crystals which add a delicious delicate texture and flavour to a dish. Now you have your head around the food, it’s time to delve a little deeper and discover French wines. Open the door to the cellar at La Cave and enter a whole new world, or should that be old world? French wines are steeped in tradition, so the label will tell you a lot but very rarely the grape variety like new world wines do. Instead, the region or appellation and winemaker will play a bigger part and you are expected to know the variety of wines made in these regions and companies. Luckily the team at La Cave have carefully added handy notes to the shelf labels and are on hand to give advice. They can also point to the sulphate-free wines, those that come in half bottles and the French-style ciders. Hidden in the climate-controlled cellar you’ll also find an array of chocolates and truffles, making La Cave the perfect place to pop in when looking for a gourmet gift or pantry staples. La Cave 51A Riverlea Road, Hamilton www.lacave.co.nz
PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ
DUCK CONFIT & PUY LENTILS (serves 4 people)
1 x 4 litre Rougie duck confit (available at La Cave) 1½ cups Puy lentils (available at La Cave) 50g unsalted butter 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely diced 1 stick celery, finely diced ½ leek, finely chopped 1 garlic clove, finely sliced or crushed /3 cup red wine
2
1¾ cups beef stock 2 tbsp sherry vinegar (available at La Cave) thyme sprigs (approx. 4–6) parsley (small bunch) Preheat oven to 180°C or 160°C fan forced. Add butter and oil to pan along with celery, carrot, leek and onion and cook until soft— about 10 minutes. Add garlic and Puy Lentils.
PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ
Pour in the wine and bring to the boil until liquid is reduced to half of the original volume and alcohol has cooked off. Add stock and reduce heat. Cover pan and simmer for 30–35 minutes. Taste and season, then add vinegar and herbs. Whilst the lentils are simmering you can cook the duck confit. Open can (if the duck fat is solid you can gently heat the can either in the oven or on the stove top to make the duck fat runny so that you can easily remove the confit duck legs without pulling the meat off the bones). Put the duck confit on a baking tray in the oven for approx. 15 minutes. The confit duck is pre-cooked so it just needs to heat through and crisp up the skin. At the end change to grill setting and grill the duck breasts for approx. 5–10 minutes to crisp up the duck skin on top of the legs. Serve the duck confit with the Puy lentils. Perfectly paired with red wine such as Cahors, Burgundy or Beaujolais (all available at La Cave).
NOURISH | travel
Nouméa WORDS VICKI RAVLICH-HORAN
© S. DUCANDAS / NCTPS PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ
© EMMANUEL RIGHETTI / NCTPS
© O. STREWE / NCTPS
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
© ETHNOTRACK / NCTPS
PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ
© TOKO / NCTPS
© TERRES DE LUMIÈRE / NCTPS
PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ
© TERRES DE LUMIÈRE / NCTPS
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. 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.
BEAUTIFUL GIFTS FOR ANY OCCASION Discover more in store!
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. 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.
20-50% OFF selected aprons, oven gloves, mugs and more in store.
PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ
Green Goodness
WORDS RACHEL HART | IMAGES SHERYL NICHOLSON
PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ
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.
Mon to Fri 7:15am - 4.30pm Sat-Sun 7:45am to 4:30pm hello@mavis.co.nz mavis.co.nz
H A M I LT O N E A S T | A I R P O RT | C B D | C AT E R I NG | H A M I LT O N FA R M E R S M A R K E T S
PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ
Eating your
Greens RECIPES AND IMAGES EMMA GALLOWAY
PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ
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
RAW, FARM FRESH MILK FARM PICK UP OR HOME DELIVERY SELF-SERVICE DISPENSING MACHINES 584 Piako Road, Gordonton, Hamilton HOME DELIVERY hellomollysmilk@gmail.com Mollysmilk @mollys_milk
PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ
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 Herbal Dispensary in Raglan or Red Kitchen in Te Awamutu.
Emma Galloway | mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.
PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ
15TH – 28TH JULY
Vote for your favourite!
WWW.WAIKATOFOODINC.COM/MELT
PROUDLY SUPPORTED BY
JU N E 8 t o JU LY 14
This Winter
Revel IN T HE WA I K AT O
P R O U D LY B O U G H T T O Y O U B Y
DISH CHALLENGE 2019
Roasted! RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES
PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ
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.
Connected & experienced, we’re a strong network of proud & passionate wedding professionals wild about contributing to wonderful Waikato weddings
www.wedinwaikato.com Wiw Nourish Quarter Page Ad.indd 1
16/05/2019 3:20:04 PM
PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ
From the Kitchen at Cucina RECIPES CUCINA | IMAGES ASHLEE DECAIRES
PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
Cucina’s chefs are experts at creating beautiful comforting food. Visit them any day of the week and their cabinet, bursting full of mouthwatering dishes, is proof positive of this. We tasked them with sharing a couple of their favourite winter dishes.
TAMARILLO CLAFOUTIS A clafoutis is a great way to use seasonal fruit. In summer, berries and stone-fruit are great. As it’s winter time, Sandi has gone for deliciously tart tamarillos.
8 tamarillos 50g butter, melted ¾ cup ground almonds pinch of salt 1 tbsp flour 1 vanilla bean ¾ cup caster sugar 2 eggs 3 egg yolks 1 cup cream Preheat the oven to 160°C. Brush the melted butter inside and around the edges of a 23cm round pie or flan dish.
pot of boiling water for two minutes before plunging them into ice water. The skins should now be easy to peel off. Once peeled, cut each tamarillo in half and arrange in the flan dish. Mix the ground almonds, salt, flour, vanilla and sugar together. Add the eggs and egg yolks and mix well (by hand or with an electric whisk). Add the cream and stir until mixed. Carefully pour the batter around the tamarillos. Bake for 30–35minutes until golden and spongy. Garnish with icing sugar and sliced almonds and serve with a scoop of ice cream or dollop of whipped cream or custard.
Score a small cross in the base of each tamarillo. Place the tamarillos in a large
PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ
SMOKED FISH CHOWDER Serves 8 If seafood chowder is your thing you need to try Paula’s version, either by following her instructions below or popping into Cucina this winter for a bowl. Note: While chefs work in large numbers and accurate measurements, we have given you approximates for some of the veg to save you having to weigh them all.
100g butter /3 cup flour
2
100g (approx. ½ an) onion, finely diced 160g (approx. ½ a) leeks, finely sliced 170g fennel bulb, finely sliced 1 tsp crushed garlic 160g (approx. 1) carrots, finely diced 500g red kumara, diced into 1cm cubes 500g potatoes, diced into 1cm cubes
GRAB A BITE AT YOUR LOCAL
OPEN 7 DAYS Phone 027 537 1853 or email hello@hayescommon.co.nz
500g smoked fish 1 tsp dry dill tips 1 tbsp paprika 1 tbsp smoked paprika 1 tsp curry powder 1 tsp tumeric 1 tsp cayenne pepper 200ml white wine 1 litre fish stock lemon juice to taste 200ml cream Heat the fish stock in a small pot. While it is heating melt the butter in a large pot and sauté the onions, leeks, fennel and garlic. Add the herbs and spices and cook for a few more minutes until fragrant. Stir in the flour and cook for a further minute or two before slowly stirring in the wine and hot fish stock. Continue to cook and stir until the soup thickens. Add the remaining vegetables and continue to cook on low until the vegetables are tender. Finally add the smoked fish and cream. Check and adjust the seasoning with a squeeze of lemon, salt and pepper.
Cucina Café 7 Thackeray St, Hamilton
Midweek dinners, special occasions, entertaining or just to treat yourself - we’ve got your food & wine needs covered
51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz
PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ
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 that’s strictly necessary, but it’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.
PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ
KITCHEN NEED UPGRADING? WE ARE YOUR KITCHEN AND APPLIANCE SPECIALIST
suppliers – everything is here in our showroom. we will provide you with the latest kitchen This gives you peace of mind that you are getting trends as well as guiding you through the competitive pricing and all your warranties under extensive selection of products and styles the one roof. to suit your needs and wants, ultimately Great kitchen design doesn’t happen by accident, providing you with a fabulous new kitchen This means you can enjoy arranging it’s achieved by having someone who can provide the kitchen of your dreams without the the right advice through years of experience. that will look great and be functional for hassle of driving all over town to multiple Using our own experienced in-house designers many years. When making the choices for your new kitchen you’ll soon realise that Total Kitchens is absolutely unique, as we are your one stop shop for making your dream kitchen and appliances a reality.
11 Maui St, Te Rapa, Hamilton 07 850 9040 | sales@totalkitchens.co.nz totalkitchenshamilton | www.totalkitchens.co.nz
6 GARDEN THAT
Keeps Giving WORDS KATE MONAHAN-RIDDELL | IMAGES PETER DRURY
PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ
Tucked behind Fairfield College is a local taonga, Te Māra Hāpori o Kukutāruhe community garden. On this sunny March afternoon, several community groups have gathered to celebrate the work of The Fairfield Project, an educational organisation which has brought many people, schools and organisations together over the past few years. It’s harvest day. Bees and butterflies dance in the warm morning air. Locals wander through the large community garden, on the banks of the Kukutāruhe (Bankwood) Gully in Chartwell, Hamilton. It is a garden that has been created by the people for the people, a place of environmental education and collaboration. Today, at the end of summer, the garden is a riot of colour and lush with produce. Bright red chillies hang like jewels from green bushes, marigold and sunflowers turn their happy faces to the sun, tall corn stalks sway in the breeze, and peas and beans climb to the sky around bamboo tepees. The garden was established in 2017 as part of The Fairfield Project, which is run by the Kukutāruhe Education Trust. This is the second season, and the community garden has more than doubled in size since it was established. Leafy green kumara plants take up much of the 400sqm garden. Last year hundreds of kilograms of kumara were harvested and this year looks like another bumper crop. PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ
Paunga Tupou bends down, knife in hand, and cuts off the leaves of the kumara plant. A spade is used to loosen the soil and gently dig under the kumara, lifting the bulbous, purple vegetable from the earth. A crowd gathers around, keenly interested in the harvest. Further along, a hāngī pit has been dug, and kumara are gently roasting, steam rising. There are five kumara beds here containing more than 5,000 plants, carefully tended by members of the Hamilton Methodist Parish’s Tongan community group. “Harvest time is a happy time,” says Paunga, who has spent every second weekend onsite, weeding the plot. “You see the fruits of all of your labour. We will share this with our community at the church.” The Kukutāruhe Education Trust was formed by passionate local residents about five years ago, when Fairfield College was deciding what to do with the land. The Ministry of Education agreed to lease the 12ha parcel of land to the Trust, including 8ha of overgrown gully and 4ha of flat land between the gully edge and the school grounds. Today, much of this neglected land has been transformed. A significant portion of the gully has been cleared and planted with native trees and shrubs, and the community garden is providing both food and learning opportunities. Anyone from the local community can have a plot free of charge. Some are tended
by individual gardeners, growing food for themselves and their whānau. Others are tended by a community of people, who share the labour and the harvest. Plots range in size from 6m squared to 18m squared or more, if required. Beginner gardeners are encouraged and supported. School teachers and students in the neighbourhood have benefitted. The junior classes at Fairfield College and Year 9 students from Diocesan School for Girls have planted native trees in the gully, encouraging native birdlife, insects and lizards back to the area. Other local primary and secondary schools have visited, incorporating science and ecology into their learning. Some students designed and built weta houses, while others did science projects on ecosystems. “That’s really central to our Trust, that the kids see the environment as an important aspect of their education,” says Trust chair Vic Arcus. “It’s also a potential avenue for jobs or tertiary education, which is an expanding area.” Environmental education is one of The Fairfield Project’s six guiding principles. The other principles include appreciation for mātauranga Māori (Māori worldview or knowledge), sustainable communities, urban ecological restoration, clean energy and GreenStar technology; and diversity, integrity and respect. The Trust has a strong connection to the local hapu, Ngāti Wairere. The collaborative nature of The Fairfield
NOURISH | feature
IMAGE KATE MONAHAN-RIDDELL
Project means it also works closely with other local organisations, and many of them are present at the Harvest Festival today, including GoEco, Predator Free Hamilton and Te Whare o Te Ata. There are stalls and workshops on how to make compost, raise seedlings and make jam. Long-term, there are ambitious goals, with plans to construct a building on site to give gardeners access to water, tool storage, toilets and shade. Arcus says the harvest festival is an “eye opener” for people, and a chance to learn about vegetables they may not have tried to grow before. “Last year, the Tongan community ran workshops on how to grow kumara and lots of people are growing them
as a result.” “We made a massive kumara and peanut butter soup, which was fantastic. It’s incredibly filling. You just need a small bowl and you definitely feel like you’ve had a full meal,” says Arcus.
9 more information on The Fairfield Project or the Kukutāruhe Community Garden visit www.facebook.com/thefairfieldproject
THE ANSWER IS FINALLY HERE! FRESH, FAST, TASTY DISHES THAT YOUR DOCTOR WOULD GIVE THE THUMBS UP - AS WELL AS YOUR TASTE BUDS!
NOW OPEN AT 560 TE RAPA ROAD, HAMILTON
FILLABOWLNZ PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ
In the Garden
this Winter WORDS LYNDA HALLINAN
PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | gardening
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 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 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 musthaves, 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.
WAIKATO’S ARTISAN BEER, CHEESE AND FERMENTED FOOD FESTIVAL SKYCITY HAMILTON
I SATURDAY 28 SEPTEMBER 2019
WAIKATOFOODINC.COM/FERMENTFEST R18 FOR THE SERVICE OF ALCOHOL. HOST RESPONSIBILITY LIMITS APPLY.
PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ
s s e n i s u B of waste The
Businesses have traditionally accepted waste disposal as part of their overheads. But if you look at waste as a resource and act creatively to reduce it, you can save money, add value while improving your public perception and customer satisfaction. We talked to a few local businesses to see what they are doing to reduce their waste.
Zibido
Zibido are a locally owned and operated hair salon in Hamilton who wanted to reduce their waste and have successfully done this by over 90%. The changes have led to increased customer engagement and support. Shannon Dowd says, “People are surprised that a salon can be sustainable with all the chemicals we use, but we're proof they can, and our clients love our sustainability.” Zibido have joined Sustainable Salons NZ, who recycle all the salon’s plastics into roading or seating; cut hair gets made into booms to soak up oil after a spill. They also take foil, left over colour and any old appliances. “We only have one bag of rubbish a month now,” says Shannon proudly. Zibido actively share their ideas with other businesses in the industry to inspire and motivate others to do the same. What changes have Zibido made? • All stylists now work with reusable or recycled foils. • Introduced a Bokashi bin to compost food and organic waste. • Compost cut hair instead of sending it to landfill. • Introduced systems to improve recycling.
PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ
Accounted4
Sustainability has always been a focus for Chartered Accountancy practice Accounted4 in Cambridge, where you will see staff using the company-provided keep cups and reusable containers for takeaways like sushi. This company culture sees the business’s influence spread to their wider community. • Shredded paper goes to a local flower farm and is used as packaging. • A compost bin has been donated to Cambridge Primary School and office food waste is taken there with 95% of food waste diverted from landfill. • All client paperwork is now digital unless otherwise required, reducing their paper usage by over 60%. • There is a sharing table where staff can swap excess produce and food.
Dreamview Creamery The dairy industry often gets a bad rap for their environmental practices, but Dreamview Creamery in Raglan are bucking the trend. Their focus is to bring locally produced dairy products to the community in the most sustainable way. • Their milk is packaged in glass bottles, which can be returned and reused. So far this has meant 12,500 plastic bottles have been diverted from landfill. • Other products in development will all have reusable packaging. • All bobby calves are reared to 2-year-old steers. • They have started their own native plant nursery for riparian planting.
Three tips
to start your business on the journey to waste less • Take stock—do a waste audit. “If you can’t measure it, you can’t improve it” – Peter Drucker.
What can YOU do to
Support Business Best Practice? • Choose to support local businesses working to reduce their waste.
• Support social enterprise—a business that does good in a socially responsible way.
• Motivate staff—86% of employees say it’s important to work for a company that is environmentally and socially responsible. • Promote your business initiatives— customers want to know that they have made the right choice.
PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ
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.
Cucina (ku-chee-nah) Where great food and company come together
07 839 4343 Gate 1, Anglesea Medical Centre 7 Thackeray Street, Hamilton cucinaonthackeray@gmail.com
PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ
THE FUTURE OF PACKAGING WORDS VICKI JONES
Waikato-based packaging company Convex is leading the way in compostable food packaging and has been developing more environmentally friendly alternatives for decades. The company, a family-owned business based in Hamilton, has been at the forefront of technical innovations in this area for much of its 40-plus years in operation. “We’ve been researching bio-based resins and films at Convex since the mid-80s,” explains Managing Director Owen Embling. “We’ve got onsite laboratories and technicians who, along with industry partners, have successfully developed a growing range of commercially viable compostable films that process well and offer our clients good barrier and sealing properties.” The company has been praised in media and across the food industry for their latest developments in packaging for short shelflife wet products like salad greens and chicken. But this is just the latest in a long line of smart solutions to meet increasing demand for a sustainable approach.
Since then, the company has continued to find new ways to make environmentally-friendly packaging that is affordable for their clients and that fully achieves what they need it to achieve. “As new resins and technologies become available, our team is constantly trialling new options and on the lookout for the next big ideas and smart new thinking,” says Owen. “It’s not always easy, of course, especially with food safety issues and shelf-life demands, but we’re making great strides.” Bostock Brothers and Lux Organics are two of the most recent clients enjoying the benefits of packaging materials from Convex’s now well-established Econic range. The Econic range’s moisture-resistant compostable packs are made from a combination of films derived from sustainably-managed renewable wood pulp and GM-free corn. The films are certified to several high-level international standards of compostability and are able to be composted in home composting environments where heat, water, oxygen, soil and micro-organisms are present.
Global concern over environmental damage and human reliance on plastic packaging has become more vocal and widely appreciated in recent years. In New Zealand, the ban on single use plastic bags has propelled the issue to the front and centre of mainstream understanding.
“That’s one of the most exciting tech parts of these bags”, explains Owen. “Because moisture is a catalyst for the natural composting process, it was long thought impossible to be able to create moisture-resistant packs that could indeed be composted. But, on the back of years of invention, testing and determination, and the latest science and technologies of the day, we’ve managed to do that.”
“Convex bought what was possibly the first commercial cornstarchbased packaging resin in 1995 and, the following year, made our first ever compostable packs,” explains Owen.
The key to success for the Convex team often lies with the client and their own commitment. The materials required to make sustainable packaging are still more expensive than plastics and
PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | feature
are generally more difficult to work with, so results are often dependent on a joint commitment from Convex and their clients throughout the process. “Clients like Bostock Brothers and Lux Organics are crucial to a shift in mindset,” explains Owen. “Being future focused, committed to change, and having an approach that is open to a few alterations along the way is really essential when you’re working together on a new way of doing things.” Rotorua-based Lux Organics, who produce fresh, certified organic vegetables, microgreens and herbs, wanted to support their sustainability philosophy with packaging that minimised its environmental impact. The single-layer clear EcoClear™ film from the Econic range is getting plenty of positive feedback for Lux. Bostock Brothers and their requirements spearheaded the development of the moisture-resistant Econic®Clear™ range when they sought to extend their organic free range approach to their packaging. The Hawke’s Bay company is built out of a family passion for healthy, safe growing
‘farm to plate’ practices, with no chemicals, no antibiotics, no hormones and no genetic modification. The moisture-proof packaging is multilayered and vacuum-packed yet is compostable in a home system. “The Bostock packaging is something we’re particularly proud of due to the high levels of moisture it has to contend with,” explains Owen, “and we’re going to continue to develop this feature more and push the product’s performance further.” Much of Convex’s work is custom designed but there is a significant range of options that can be bought ‘off the shelf’ and labelled with the customer’s own branding. Quantities are not out of the reach of small local food producers keen to break in to the market. Now that New Zealand consumers are seeking out environmentally responsible alternatives, Convex will continue to be at the forefront of development in New Zealand.
health consultations - herbal tonics handcrafted tea blends ointments - balms - and more
personalised remedies made by our experienced medical herbalists and naturopaths to support your winter wellness
ph. 07 825 7444 6 Wallis Street, Raglan theherbaldispensaryraglan.co.nz
PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ
7
1
2
6
3 5 4 PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ
KNOW YOUR
Spuds
Potatoes have been one of our most popular vegetables for over twenty years, only ever pipped at the post for the number one spot by tomatoes. This popularity explains why we grow 525,000 tonnes of spuds and eat approximately 500 each a year! Brimming with B vitamins, potatoes also contain highly absorbable minerals like potassium, magnesium, copper, calcium, phosphorus, zinc and iron. The low phytic acid content of potatoes means optimal absorption of these minerals, making potatoes more nutritious than other starches like rice, pasta and bread. The popularity of these tubers could come down to their versatility; boiled, fried, baked, made into mash, gnocchi, cakes or scones, tatties are the transformation veg. As we eat so many, perhaps it’s time to discover there is more to potatoes than new, washed and dirty! We asked Gus Tissink from Bidfresh Hamilton to give us the low down on a few of the most popular. 1 Red Rascal – Bright red skin with white flesh. Full flavoured, floury texture suited to most applications. 2 Nadine Gourmet – see Nadine. 3 Agria – Yellow/brown skinned with yellow flesh. A large tuber and firm Kiwi favourite. Low sugar content means they are ideal for frying. 4 Desiree – Pink skin with a creamy flesh. A childhood favourite of mine, these are suited for general cooking from boiling to roasting. 5 Moonlight – Great all-round potato with good flavour. Boils well and makes good chips. An excellent alternative to Agria. 6 Nadine – Round tubers with white skin and white flesh. Perfect for boiling, salads, casseroles and soups. 7 Purple Passion – Purple skinned with deep purple flesh. This is a new variety that combines the best of Māori and European varieties. Makes great chips!
New Zealand grows over 50 different varieties of potatoes. PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ
CHOWDER WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES PLATES COURTESY OF WWW.THEALCHEMISTSTABLE.CO.NZ
PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ
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.
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
PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ
The Recipe WORDS VICKI RAVLICH-HORAN | IMAGES KIERAN E SCOTT
PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ
PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ
IMAGE LOTTIE HEDLEY PAGE 64 | 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
POM001 CS Ball 2019_184x138mm Nourish f_a.indd 1
7/05/19 3:53 PM PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ
PIECE OF
CAKE! WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | recipes
175g butter, softened 1 cup sugar 3 eggs (size 7)
S
AS I C
BASIC CAKE
B
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.
O
B
T
A
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 Red Kitchen (in Te Awamutu and Hamilton) and The Herbal Dispensary (Raglan).
PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ
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. 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. 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.
Relish every drop
MAKE THE MOST OF EVERY SPOONFUL
Mix crème fraiche or mascarpone with the last of your jam and use to top pikelets, scones or sandwich between two cakes
Homemade jams, jellies, vinaigrettes, dressings, chutneys, sauces, mustards. Real food made by real people.
5 MAIN ROAD, TE K AUWHATA | WWW.PEPLERS.CO.NZ | 07 826 3838 |
Peplers
PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ
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.
PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ
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
PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ
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 we’ve chosen.
Look at the old wallpaper we discovered. PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
EVENTS LONG LUNCHES AT ALPINO Once a month the Alpino crew make it easy with their Peroni Long Lunch. Start with a glass of Champagne then enjoy four delicious courses with four 200ml glasses of Peroni. 43-45 Victoria Street, Cambridge Phone 827 5595 or email eat@alpino.co.nz ANTIPODES EVENING WORKSHOP Come and try Antipodes’ gorgeous products and learn why they received International Awards for Performance. $30pp (cost is redeemable towards any products purchased on the evening) June 12, 6.30pm. Herbal Dispensary, 6 Wallis Street, Raglan Phone: 07 825 7444 MATARIKI DISH CHALLENGE For the fifth year running local eateries will compete to create the best dish that celebrate Matariki and local ingredients. 8 June – 14 July Find out more at www.waikatofoodinc. com/matariki-dishchallenge MEYER CHEESE MELT CHALLENGE Discover the best cheese toastie in the Waikato as local eateries put their best creations on the menu. 15 – 24 July. Find out more at www.waikatofoodinc.com/melt NOURISH DINNER AT HAYES COMMON Enjoy a wonderful night out celebrating fresh local flavour with the team from Nourish. $80pp includes a glass of bubbles on arrival followed by a delicious banquet style dinner lovingly crafted by the Hayes Common team and a sneaky tipple to end the night from EightPM. Thursday 1 August, 6pm. Tickets at www.nourishmagazine.co.nz/shop
WHAT W I L L YOU DR I NK AT EIG HT P M?
WAIKATO HOSPITALITY AWARDS Monday 12 August Follow Waikato Food Inc for more details 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 17 August Claudelands Events Centre Get your tickets at www.cancersocietycharityball.nz FERMENTFEST Celebrating all things fermented from beer and cheese to sauerkraut. FREE entry Saturday 28 September, 11am – 5pm Sky City Hamilton For more details go to www.waikatofoodinc.com/fermentfest 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
F R EE S H I P P I N G ON YOUR FI RS T ORDE R. WITH CODE
BROWSE OUR B IG RANGE OF PREM IUM WINES, G INS & WHISKIES
www.eightpm.co.nz PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH VALID TILL 30TH SEPTEMBER
DIRECTORY If you’re reading this so are your potential customers!
ise.
amilton z
Talk to us about being seen in Nourish.
Email vicki@nourishmagazine.co.nz
new dream.
ed a la carte dining exceptional service.
es, beers, cocktails and mocktails.
N - FRI 7am to Late | WEEKENDS 9am to Late
9 e. eat@embereatery.co.nz www.embereatery.co.nz
PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ
Keep warm this winter with Volare
NORTH STORE 2B GORDONTON RD, CHARTWELL, HAMILTON 07 4445249
HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043
BAKERY STORE 236 KAHIKATEA DR, HAMILTON 07 847 1206
HAMILTON EAST 373 GREY ST, HAMILTON 07 444 4099
CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142
WWW.VOLAREBREAD.COM
TE AWAMUTU STORE 299 ALEXANDRA ST, TE AWAMUTU 07 777 8019