ISSUE NO. 47 WINTER 2022
ISSUE NO. 47 WINTER 2022
French Fare
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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, Harriet Boucher, Rachel Hart, Fiona Hugues, COVER IMAGE Vicki Ravlich-Horan PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537
regular 6 7 14 18 47 55 56 58 62 70 74 75
Vic’s Picks News Downtown Tauranga Tauranga Farmer’s Market Harriet’s How To: Ah Lasagne Beauty Health Gardening Nutrition What I do with Tahini Events Marketplace
features
8 11 16 20 52 67 68
Picnicka White House Shining Bright This Matariki Digging Up the Best in the Bay Relishing the Good Life Interior Design from the Floor Up What I Do with Tahini
recipes 23 29 33 38 41 44 50 54
Oui, I'm Not French
60 64 72
Winter Memories
Get Roasted Oh Crumbs Kohlrabi Beef Cheek & Cheese Pie Espresso to Dessert Harriet's Ultimate Lasagne Chocolate Cake with Chilli and Lime Marmalade And All Things Nice Bake Ukaraine
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b a r c E n t r a l E w i l l g E t yo u b E f o r E d i n n E r at c l a r E n c E b i s t r o . a t t h E E n d o f p l ay , o n E o f t h E o p u l E n t r o o m s at c l a r E n c E h o t E l i s t h E c o n c l us i o n to yo u r n i g h t .
51 Willow St. Tauranga
W. www. clarencetauranga.co.nz
in thE mood pE rf Ect
P. 07 574 8200
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ISSUE 47
Here’s to Winter As I sit down to write this the office is filled with all manner of boxes packed with local goodies. These are generous donations for our Pink Ribbon Breakfasts we are co-hosting with Lexus of Tauranga, conveniently held the week this edition is off at the printers. The office is stacked with products because of the overwhelmingly generous community around us, and this is something I am truly grateful for. I’m not sure about you, but the events in Ukraine have really made me take stock of how darn lucky we are. After the last two years of challenges, and more on the horizon, it is very easy to get angry or feel hard done by, that is until you watch what is happening on the other side of the world. On page 72 we look at what we can do to help the humanitarian effort in Ukraine, which can be as simple as baking a cake. Speaking of the other side of the world, on page 23 Fiona Hugues cooks up a veritable French feast just in time for Bastille Day on the 14th of July. Closer to home we celebrate Matariki for the first time as a nation on the 24th of June and Nourish along with RotoruaNZ and Flavours of Plenty are proud to be bringing the Matariki Dish Challenge to Rotorua and the BOP. On page 16 we chat to Ian Harrison from Sugo as he creates his dish.
sorted on this front! On page 29 Kathy Paterson gets roasting, and on page 41 I turn slow braised beef cheeks into gorgeous steak and cheese pies. Wayne Good shares his steamed sago pudding on page 60 and on page 64 Amber Bremner keeps the winter pud theme going with a hit of ginger. If you are talking comfort food, it is hard to go by lasagne! On page 47 Harriet talks us through her extensive lasagne research, resulting in the ultimate lasagne recipe. Also, in this edition we meet Jane and Paul Menneer, the new owners of Peplers. Denise Irvine checks out the brand new restaurant Picnicka, and talks to the team at The White House in Te Puna. Enjoy!
Vicki Ravlich-Horan Editor
Winter is undoubtedly about comfort food and have we got you
Look who rose to the challenge and made Harriet’s Cinnamon Buns! We love seeing you enjoying our recipes so remember to tag us on social media and you could win a Nourish subscription.
FACEBOOK-SQUARE instagram @nourishmagazine Juliet Parker
Sue Cromption
Gabrielle de Bruijn
Debs McPherson
Debs McPherson
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Vic's Picks
SOLERA AT HOME It comes as no surprise I am a big fan of eating out. The last few years though have proved that staying in can also be great and sometimes necessary. What is not necessary is piles of dishes and hours of prep if you are planning a delicious dinner in. Instead, the Solera team have created these genius take home packs which mean you can enjoy a restaurant quality meal at home. The packs come complete with all the elements of the meal already cooked with great instructions on how to effortlessly re-heat the meal and enjoy a Solera experience at home in under 30 minutes. The pack costs $55 per person and each month there is a different menu on offer. Place your order ahead of time for pick up on Saturdays (or other days by arrangement). Go to www.solera.nz for more details
BYO AND SAVE AT BIN INN PAPAMOA You have got to love a shop that offers you so much choice as Bin Inn Papamoa. I enjoy perusing their shelves to see what’s new. I especially welcome the fact I can buy just a bit of something instead of a whole packet. I’m not sure about you but my pantry is not big enough to hold packets of brown rice flour or dried figs, all of which I needed for that one recipe but haven’t used since. And it’s not just the ingredients I don’t want in my pantry but the packets they come in. Bring your own containers to Bin Inn Papamoa and you can save up to 10%* off your bill, so you will be helping save the environment and saving money!
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*Refill from Bin Inn Papamoa bulk bins using your own containers to earn 5%. Spend $50 or more refilling from Bin Inn Papamoa bulk bins to earn 10%. Bin Inn Papamoa is open 7 days, Mon–Fri 9am–5.30pm, Sat 9am–4pm, Sun 10am–3pm. 30F Gravatt Road, in the Fashion Island shopping centre.
News MATARIKI DISH CHALLENGE This June, for the first time New Zealand will celebrate Matariki as a nation. In the most simplistic terms Matariki represents Māori New Year. The truth is it represents so much more and now that it is formally recognised as a national holiday the whole of Aotearoa can come together to celebrate this special time of year and who we are. And what better way to do this through food? RotoruaNZ and Flavours of Plenty are proud to bring the Matariki Dish Challenge to shine a light on the culinary stars in their region. Eateries in Rotorua and Bay of Plenty will showcase a dish that celebrates local and highlights Matariki. While mystery judges will determine the region’s champion, the public can have their say too by rating the dishes they tried. So this winter get out and discover something new in your own neighbourhood. The Matariki Dish Challenge runs from 13 June – 17 July. Go to www.matarikidishchallenge.co.nz to see all the great entries
GET YOUR TASTEBUDS READY FOR THE GREAT NZ FOOD SHOW The Great New Zealand Food Show is returning to Claudelands Events Centre in Hamilton on Saturday 16 and Sunday 17 July. The two-day event is set to turn up the heat this winter, thanks to the line-up of cooking demonstrations, delectable edibles and amazing show-only specials.
NEW BREWS FROM GOOD BUZZ Good Buzz Beverage Co is launching another fruity addition to the range with Boysenberry Apple. Launching in both 328ml and 888ml on July 1, it's sure to be a winter hit. www.goodbuzz.co.nz
Watch the stars as they entertain you whilst demonstrating their favourite recipes live on stage in the Heathcotes Cooking Theatre. From the simplest of meals to more sophisticated recipes and techniques, learn from your favourite Instagram personalities as they demonstrate and share their knowledge on all things health and wellbeing in the Wholesome Hub. Think nutritionists, wellness warriors and everything in between. If you’re looking for something a little more hands-on, then don’t forget to book one of the exclusive masterclasses in the Volare Masterclass Hub. Book your tickets for a great day out at www.greatnzfoodshow.co.nz
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Picnicka WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON
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Attention to detail is everything at Picnicka. From the food to the fit-out, Tauranga’s superrelaxed new bar and grill has the sure touch of local hospitality operators Noel Cimadom and Kim Smythe. Picnicka is in the heart of the city’s CBD, the work of the husband-and-wife team that developed Tauranga’s much-loved Clarence Hotel and Bar Centrale on Willow Street, and the Alpino restaurants in Mt Maunganui and Cambridge. Picnicka is Noel and Kim’s “next level” addition to their hospo stable, situated on the second floor of the new Elizabeth Towers’ retail, residential and dining development. Their latest venture evokes the pleasures of a casual gathering, with fresh, seasonal food and rustic furnishings. But it subtly steps things up with service and atmosphere. “We like the idea of people coming together here in the CBD,” says Kim. “We like laughter, and food. This will be a fun spot.” Noel jokes that when they first started in hospo, all they wanted was a “little place that did the things we missed from Italy”. The “little place” was their first Alpino in Cambridge (Kim’s hometown), which they opened in 2013 with a contemporary Italian menu (for a taste of Noel’s home country). Nowadays, Noel and Kim live in Tauranga, and they are proud that Picnicka is part of the revitalisation of Tauranga’s CBD. They back each other and are hands-on in all aspects of their hospo operation.
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Noel says they have come from small beginnings and they want the Picnicka project to stand up for what it is in the new centre of the city. “It is beautiful but casual, solid and timeless, a joy to dine in but also to work in. There is a warm, homely feeling here and people can drop in for any culinary reason. The most basic things are done in the most charming of ways.” The Picnicka project started in February 2021 as a cavernous empty shell. It took more than a year of planning and hard work before they could crank up the wood-fired barbecue in the kitchen and welcome customers to their new premises. The interior design is by Auckland-based firm CTRL Space. It has generous north-facing windows and a warm, earthy style. “We wanted it to look like it had been here for years,” Noel says. “We have used natural products wherever possible. There’s nothing polished.” Picnicka runs Wednesday to Sunday at present, 7am–11pm; there is a cosy set-up for early breakfasts, a bigger area for lunch and dinner, and a user-friendly bar for evening cocktails, craft beers and (mostly) New Zealand wines. A series of archways connect the different spaces, and a vast covered dining deck and outdoor corridor add to the seating options. Similar painstaking attention to detail is applied to Picnicka’s menu. Like the natural materials of the fit-out, the food is flavourdriven, casual, largely organic, and not to be messed with too much. Chef Perrin Yates is at the helm in the kitchen. He is Australiantrained, originally from a hotel background. He later worked in
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winery restaurants in the Margaret River area in Western Australia, and in 2019 he moved to his partner’s hometown of Tauranga to be executive chef at Noel and Kim’s Clarence Hotel and Bar Centrale. Now he’s tucked Picnicka into the mix, with the emphasis on seasonal ingredients sourced from producers who embrace strong sustainable practices. Most of the kaimoana is from the Tora Collective on the South Wairarapa Coast, where seafood is caught or harvested to order, packed sustainably and dispatched immediately. Fresh oysters – a Picnicka specialty – are from operators in Kāwhia and Waiheke, and beef is bought as whole sides and aged for up to 150 days at a facility in Auckland before being processed to the required cuts. Noel plans to set up a facility to do this locally. In the future, he’d also like to have his own gardens to supply his restaurant kitchens. Everything is cooked from scratch, and the likes of sourdough bread, pastries, sausages and more are made on site. Dishes are designed to be shared, in the manner of a family meal. Meat and fish are the heroes, augmented by vegetables – maybe plates of brassicas, beetroot and potatoes.
no end to the things it can do. “It provides delicious smoky flavour, it gives beautiful caramelisation, and it enhances textures.” Some cuts of meat are cooked on the barbecue grill, other things – like lamb bellies, whole fish and wild pork tacos – go directly on the hot embers. If you fancy a Spanish omelette for breakfast, it will be cooked in a flat pan over hot bricks. With everything now in place, Noel and Kim say they’re looking forward to unveiling the many layers of Picnicka and welcoming the Tauranga community to their new hot spot. So what’s next for this hospo team? “Ask me in a year’s time,” says Noel. Picnicka 38 Elizabeth Street, Tauranga www.picnicka.com
Says Perrin: “This is fun dining, we respect the product rather than the technique. There is a lot more pride and passion in cooking from scratch.” The star of the kitchen is the wood-fired Argentinian-style barbecue, made by local company Authentic Ovens. Today it’s glowing hot with manuka and feijoa wood, and Perrin says there’s
Denise Irvine Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.
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The White House – At Home in Te Puna WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON
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Penny Oxnam and Joanne O’Keeffe say their customers feel very much at home in their White House restaurant at Te Puna, near Tauranga. It’s little wonder they get that feedback. For starters, the White House, on an elevated site on Minden Road, occupies a charming 130-year-old weatherboard bungalow; it feels like home from the moment you walk in. There are several different dining spaces, including a private room, a cocktail bar, and a sunny deck overlooking well-kept gardens with views to the Coromandel Range. You kind of breathe out, know that you’re going to be well fed and watered here. Owners Penny and Joanne are hands-on at front-of-house. They’re the meeters and greeters; they tell you about the menu, the cocktails, take the orders and clear plates. They specially recommend their cocktails, maybe the White House Mai Tai, the Minden Tonic (Scapegrace gin, Cointreau and tonic), or an Espresso Martini – something to limber up with before the food, the White House’s lovely line-up of dishes from head chef Gareth Cowie, his generous plates of great ingredients and flavours. To quote Joanne: “He does bloody good food.” She and Penny say it was a serendipitous moment last November when they met Gareth. He was on the look-out for a job that would enable him to relocate from Wellington to Tauranga, and the White House head chef at that point was considering moving back to his home country in South America. Gareth took his place, and he’s a happy man in the Te Puna kitchen and community. “I’m doing classics in a new style,” he says. “It’s all about flavour but it doesn’t blow your head off.” Gareth is modest about his background, but he came to the White House with top industry experience. He’s Hamilton-trained, and he left town as a teenager and returned a few years ago after extensive travelling and cooking overseas. His last job before heading home was as second-in-charge in the kitchen on Sir Richard Branson’s private island, Necker, in the Caribbean.
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Back in Hamilton, he was head chef at the city’s then Crudo restaurant, which in its first year of operation made Cuisine magazine’s 2017 list of Top 100 restaurants. Later, in Wellington, he cooked at Boomrock in Ohariu Valley, and Havana Bar in Te Aro, before the move to Tauranga, the hometown of his partner Shelley Coley. The Cowie culinary style is fresh, balanced and creative; dishes on the White House’s all-day menu are meticulously plated and demonstrate his clever techniques and flavour-matching. “He cooks from scratch,” says Penny. “He makes his own breads, sauces, condiments, and people are looking for that.” Joanne points to a flavour match that she was won over by (after some initial scepticism): “He does pork belly and scallops with drunken fig jus. Who does that? It is so good.” His Moroccan lamb tagine has a following among customers, the well-balanced spice mix gleaned from the two years that Gareth spent cooking in Morocco. His signature beef tartare and the Kashmiri chilli and garlic prawns are among other crowd favourites. Likewise the tempura chicken skewers with Balinese mango dressing and a crumb of nori, sesame and dried lime. Local avocados were key to a summery bruschetta with broad beans, truffle peas, goat’s cheese and mint from the White House herb garden. The abundant Bay of Plenty feijoa crop is currently being put to good use, paired with snapper crudo, jalapeno, pickled daikon, wasabi mayo and caviar. And braised leeks are a lovely seasonal touch on a plate of goat’s cheese tortellini, walnut velouté, Parmesan foam and honeycomb. As Gareth sits on the White House deck with Penny and Joanne, talking food and flavour matches, a customer phones to see if they have some chicken parfaits (with fig marmalade, caperberries and brioche) available as a takeout treat. The caller is in luck, yes, they can do that. The White House likes to look after its customers. With the chicken parfaits sorted, they pick up the conversation, and Gareth says he is currently planning to start his own condiment company as a sideline business. “I’m feeling really settled here.”
It’s a similar story from Penny and Joanne: they are long-time Tauranga hospitality operators. They opened the beachside Blue Bayou restaurant at Pāpamoa in 1993, they later owned Phil’s Place near Tauranga Bridge Marina, and sold that to develop the White House. The White House had been a family home, owned by local man Paul Williams, who Penny and Joanne say supported their new venture from the beginning. The building was renovated and reinvented as a restaurant, and it opened on July 4, 2019. They vote it the best place in their hospo history. They also own the adjacent art gallery, Gallery Te Puna, and they’re now fully embedded in the local community. “We have a great customer base,” says Penny. “We love having the gallery, and we have a great chef who has done his travelling and is happy to be here.” The best ingredients for success. White House, 15E Minden Road, Te Puna, Tauranga; www.whitehousetepuna.com for more details.
120 PUBLIC CARPARKS AT THE REAR OF THE BUILDING
AVAILABLE FOR PRIVATE FUNCTIONS
Open 7 Days | 7am-3pm weekdays | 8am-2pm weekends | 247 Cameron Rd, Tauranga | 07 579 0950
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Hairy Maclary sculptures
Rediscover
your city centre The city centre is changing and evolving. Yes, there’s still disruptions as major redevelopments take place and store occupancies begin to return to normal, but in amongst all this is an array of incredible eateries, boutique shops and businesses, passionate business owners and operators and great experiences for all. There’s some exciting new restaurants and stores too. It’s time to take a fresh look at the CBD because until you do, you won’t realise what you’re missing out on. Whether you’re looking for family entertainment, a great Saturday in the city, a girls’ or lads’ night out, entertainment ideas for friends, the best places to go for vegan food, fabulous new eateries to try or even dog friendly city centre ideas … there’s some exciting new offerings awaiting you. To help you rediscover the CBD, check out the revamped Downtown Tauranga website. You’ll find an array of carefully curated experiences. Select a profile that suits you best, see what’s on offer and discover a way to enjoy and experience Downtown Tauranga, your way. Millie Pidwell - Downtown Tauranga
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what's New
casual kitchen
PICNICKA
NECTAR
With a menu built on locally sourced, seasonal produce and the most divine interior design that raises the standard to dizzying new heights, Picnicka is the new ‘Graze and Play’ restaurant in the city centre at Thirty Eight Elizabeth. You’ll fall in love with this incredible new bar and restaurant from the moment you walk in. (Read more about it on page 8.)
From your morning coffee to your latenight nightcap, Nectar has you covered. Nectar is an all-day eatery where people can go to hang out. From breakfast to an espresso martini in the evening. It’s fresh and funky with a Melbourne influence. It’s a place to be, connect and refresh! Corner of Wharf Street and The Strand.
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Hairy Maclar
flaming coconut prawn curry at Zozo Asian Street Food. the pottery studio
dancing at la mexica image Charmaine Marinkovich
picnicka
CASUAL KITCHEN No time to cook but want to savour fresh, delicious ready-made meals that you can dash home with and devour? Be part of the revolutionary Casual Kitchen experience. Check them out at 56 Devonport Road
now this is Cool!
LA MEXICA
THE POTTERY STUDIO
Thursday nights are social dance nights at La Mexica. Time to kick up your heels and salsa! 109 The Strand
From Wine and Clay night to children’s workshops, the Pottery Studio is the perfect way to spend a few fun-filled hours being creative. 109 Devonport Road
DICED GAMES This board game retail store has an extensive collection of games for you to enjoy, as well as great coffee and snacks. The perfect stop for all the family! 45 Grey Street, Tauranga PAW PARTNERS Find the highest quality dog and cat accessories at Paw Partners on 89 Grey Street, Tauranga.
ZOZO ASIAN STREET FOOD A flaming coconut prawn curry served in a coconut bowl and lit up in front of you at Zozo Asian Street Food. 113 The Strand
KEEP THE KIDS ENTERTAINED Visit the Tauranga Library’s temporary spot at He Puna Manawa on Devonport Road to read up about Hairy Maclary and your other favourite characters before heading to the waterfront for a climb on the lifelike sculptures. Head to Memorial Park for some super speedy slides, or on Sundays a ride on the trains. Go on a treasure hunt discovering the great murals. Stop for the best hot chocolates and sweet desserts in town at But First Dessert on 109 Devonport Road.
.co.nz
a taurang
n downtow
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Shining Bright this Matariki WORDS VICKI RAVLICH-HORAN | IMAGES ALEX SPODYNEIKO
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What can an English chef with an Italian restaurant teach us about New Zealand food? “That’s a great question,” says Ian Harrison, head chef and part owner of Sugo Restaurant in Tauranga. Ian has called New Zealand home for over a decade and recently cemented his ties with Aotearoa with the birth of his daughter. I’m chatting to Ian about the Matariki Dish Challenge that is running in Rotorua and Bay of Plenty this winter. Ian has been eager to have the challenge in the Bay of Plenty since taking part in it in the Waikato a few years back. Why? “Because it’s awesome,” says Ian. “If I was a pom living anywhere else in the world I would want to embrace that culture and the Matariki Dish Challenge offers chefs the chance to do this.” With the first national Matariki holiday on the 24th of June this year, many New Zealanders will have little or no knowledge of Matariki. So perhaps a visit to some of your favourite local eateries might change that. Entrants into the challenge must create a dish that has a link to Matariki, and their team must be able to tell this story. “What better way to educate and teach culture than through food,” asks Ian. In addition to embracing and creating New Zealand’s unique food, appreciating what we have here is another lesson Ian believes New Zealanders need. Using local suppliers is a key criteria for chefs when creating their Matariki dish, something Ian says is crucial. The day we spoke he’d just got off the phone to Rob from Smokey’s in Katikati where he is going to source the smoked kahawai for his dish (more on that later). “We’re all lazy and running busy businesses,” explains Ian, “so it is understandable if we take the easy option. But I’ve been wanting a smoked fish supplier and entering this challenge has forced me to find that connection.” “We have some of the best seafood in the world and the finest produce available, much of which is available at the local shops. In the UK you only get access to this food at the top restaurants.” Ian points to local initiatives like the recent Flavours of Plenty Festival and the Matariki Dish Challenge and the important work these do to highlight the great food we have here.
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The Challenge, Ian says, forces chefs out of their comfort zone, and this then means they create something wonderful. With that said Ian’s dish, which he was still refining when we spoke, was going to hero smoked kahawai. The oily kahawai, Ian says, is the best fish in New Zealand to smoke. Sitting on an onion weed and buckwheat risotto with Jeruesalem artichokes, watercress and foraged kawakawa the dish will be finished off with a local lemon olive oil made from Frantoio extra virgin olive oil from Katikati infused with local lemons picked up at the Tauranga Farmer’s Market. Ian says he was fortunate to be given a book by his wife written by New Zealand’s leader in all things Matariki, Dr Rangi Matamua. “I discovered a proverb in this book,” explains Ian, “that I have based my dish on.” ‘Ngā kai a matariki nāna I ao ake nei’ ‘Food that is scooped up by matariki’ When Matariki rises in June she is weak and cold from carrying out her yearly duties, and Māori would cook food to replenish her strength. This proverb is said during the early morning ceremony as Matariki is seen rising in the winter sky. “My dish,” Ian says, “works to the strength and wellbeing returned to Matariki. The cold months ahead would rely heavily on storage foods from the warmer months, the preserving of meats or fish like kahawai, while celebrating the kai of the season such as local onion weed and watercress and lemons.” The Rotorua and Bay of Plenty Matariki Dish Challenges run from 13 June to 17 July. For more details on the challenge and to find out the eateries involved go to www.matarikidishchallenge.co.nz or follow the challenge on Facebook and Instagram. Proudly presented by RotoruaNZ, Flavours of Plenty and Nourish Magazine.
Bring Your Own Reduce, reuse, recycle
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Nurtured by Nature WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO
It’s no secret that organically grown food is better for you and for the environment. One of the many attractions of Tauranga Farmer’s Market is the choice from certified organic producers. So … what defines organic food? Organic food is that grown without the use of synthetic chemicals, that is, pesticides and fertilisers. It does not contain genetically modified organisms (GMOs). Organic certification is the guarantee of authenticity, and is an ongoing process. To maintain their certification, every organic producer is audited annually by an independent certifying body, of which there are four in New Zealand.
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The Tauranga Farmer’s Market has a policy that covers the use of the word organic. It can only be used if the grower presents a current copy of the organic registration. You have to be committed to more than just profits to produce food organically. Organic producers work with nature to grow healthy, safe food that nourishes people while protecting the land. So why do it? Kevin from Kandu Organics puts it bluntly: “So I can look you in the eye and tell you that the food I sell you is healthy.” Kandu grows 35 different fruits and 30 varieties of vegetable on their Plummers Point property, and they have been doing it for 35 years. Wisewater Organic Farm emphasises the importance of the nutrient density and environmental benefits of the vegetables they grow in a two-hectare garden near McLaren Falls. "Nutritious food has an important part to play in maintaining the integrity
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of our nervous and immune systems,” says Brenda Donald, a former pharmacist who pioneered the collaboration of herbal and conventional dispensaries. The name Wisewater reflects that our bodies are made of at least 80% water and for the mix of old principles and new techniques that contribute to the wisdom of organic farming. “On our farm you see permaculture at work in companion planting, our worm farm and organic practices.” Education is also part of her ethos with plans to spread the word via workshops and student visits. Milk full of flavour with the cream at the top of the bottle, just like the old days. That’s the promise from Jersey Girl Organics, multi award winning producers of single source, certified organic A2 Jersey milk. The Vospers are fifth generation Matamata farmers who provide their pedigree jersey cows, who they know by name, a happy, healthy comfortable life. Jersey Girl Organics are committed to honest milk achieved by honest farming and proud to be a BioGro certified organic farm; GMO free, with no artificial fertilisers, nor palm kernel feed, sprays, additives or modifiers. Jersey Girl milk is processed minimally onsite, pasteurised not homogenised, free of antibiotics, herbicides and pesticides. Try their Jersey Girl yoghurt too – it’s pure, creamy and natural. Abundant Backyard are well worthy of their certified organic status. All their planting, cultivating and harvesting is done using hand tools, conserving the environment with their energy efficient and climate friendly practices. Buy from Abundant Backyard with confidence, knowing that your vegetables, microgreens and herbs are helping the health of the planet while enhancing your own.
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Riverside Growers share the healthy sentiments of their fellow market producers. What started as a hobby on their orchard and greenhouse near Katikati has morphed into a regular appearance at Tauranga Farmer’s Market where they sell their seasonal organic avocados, citrus fruit and vegetables. Treepak Orchard is another market stallholder who has achieved Organic Certification to back up the benefits of the pears sold at the market during the season. There are many more stallholders selling certified organic and spray-free food, all good reasons to improve your health and wellbeing with a weekly market shop.
Liz French Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes. She’s written 35 chapters of her memoir titled “What was I thinking?”
Your true local farmers market. E V E R Y S AT U R D AY 7 .45 A M T O 12 N O O N
Tauranga Primary School, Fifth Ave, Tauranga www.tgafarmersmarket.org.nz
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Digging Up the Best in the Bay WORDS VICKI RAVLICH-HORAN
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Like those enjoying a dip in the ocean, as the weather cools the number of visitors to the Bay of Plenty dwindles to a hardy few. But could our region offer a treasure just waiting to be unearthed? Truffles, not the chocolate variety, but the prized fungi that makes chefs and gourmands swoon, are a growing industry in New Zealand and the Bay of Plenty is at the heart of this. Between Whakatāne and Ōpōtiki, Ōhiwa Black Diamonds have been producing truffles for nearly two decades. The truffière, now owned by Annette Munday and Matiu Hudson, was originally an experiment by MPI’s predecessor Crop and Food and one of New Zealand’s first truffière. What Ōhiwa proved was the region's unique microclimate and volcanic soils were perfect for producing truffles. Along with making a range of truffle products, selling fresh truffles and offering tours, Annette and Matiu also help others keen to plant their own truffière. The Bay now boasts several producing truffière which means each winter (from late May to late July) there are more and more beautiful black diamonds to savour. Maureen and Colin Binns’ half hectare truffière in Te Puke was planted in 212 oak and hazelnut trees ‘infected’ with Black Périgord spores in October 2008 and they have been happily harvesting the black gems since 2015. While closer to Kawarau, the Treloar’s (who are part of NZ Winter Truffles Co-op) planted the beginning of their truffière in 2003 but it wasn’t until 2016 that they found their first elusive truffle. This is definitely not a cash crop, but the Treloar’s hope it’s a case of ‘good things come to those who wait’. And if the region has been waiting for a great food story this is it, says Stacey Jones from Kitchen Takeover. While creating unique food experiences in the Bay, Stacey has also been working behind the scenes with Tourism Bay of Plenty to highlight the region's food stories and a few years ago unearthed truffles. “When I walked onto the truffle farm in 2020, I knew this experience had to be shared. As a passionate foodie and champion of our region, I believe Te Puke’s truffles have the potential to become a destination food experience for culinary travellers the world over.” Stacey joined forces with Maureen and Colin at Te Puke Truffles to offer the unique experience of a truffle hunt. Guests get to watch as Jed the truffle hunting dog sniffs out a truffle before discovering how to best enjoy them. One such truffle hunting novice, Mandy Jarvis remarked on the experience: “Who knew this was on our doorstep.” Who indeed! With the truffle harvest mushrooming each year, eateries and locals need to start revelling in the treat that is truffle season. Owners of The Trading Post in Paengaroa, Jordan Baudeche and Nina Vergnes, are originally from France. Nina says, “I am not a truffle expert but my family has a small
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truffière back in France and I honestly believe that the Périgord Truffle from the Bay is as good as the French.” Last year the pair offered customers a chance to try fresh local black truffle dishes as well as a truffle degustation. “We always had the idea to offer a farm to table experience and so a truffière right here in the village was the perfect opportunity. The interest from customers or potential customers is huge,” says Nina. Expect more of the same this year along with the addition of lunches for those truffle hunters. Nina and Jordan are not alone in seeing the potential for truffles to provide their customers with a wonderful food experience. Some of the region’s top eateries (Clarence, Solera, Somerset Cottage, Fife Lane, to name a few) have all taken to this treasured mushroom. And while these chefs can create out of this world creations, the beauty of a truffle is its ability to elevate the simplest of foods, from scrambled eggs to a creamy pasta, truffle butter on steak or with mushrooms on toast. So this winter, uncover what all the fuss is over this elusive fungus and head out on your own truffle hunt, be it on a truffière or a local eatery. Te Puke Truffle Hunt and The Trading Post truffle lunch every Friday, Saturday and Sunday from 3rd June to 31st July. Visit www.kitchentakeover.co.nz The Trading Post Truffle Degustation Dinners – Fri 10–Sat 11 June, Fri 1 July–Sat 2 July www.eventfinda.co.nz/2022/truffledinner/te-puke Ōhiwa Black Diamond Truffle Hunts from Saturday 4 June to Saturday August 13
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13 T H J U N E – 17 T H J U LY We challenged local eateries to celebrate local and Matariki this winter. Go and try what they came up with! F I N D PA R T I C I PAT I N G E AT E R I E S AT
matarikidishchallenge.co.nz PROUDLY PRESENTED BY
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Oui … I’m Not French WORDS AND IMAGES BY FIONA HUGUES
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POULET VALLÉE D’AUGE
FANCY BAKED CHICKEN LEGS WITH APPLEY CREAM SAUCE Au contraire! But after 25 years (or so) cohabitating with a bona fide, born and raised in a small village outside of Paris Frenchman, I think I have endured the right to share my stylist’s version of what is in fact, Frenchy and chic. To condense this gourmand saga, my Parisian husband swept me off my Antipodean feet over two decades ago and we’ve battled on the multicultural marital fields of taste ever since. Initially, I wouldn’t hesitate to crawl over hot coals to get to a piece of Vogel’s bread slathered in Vegemite whilst abroad, while he would rather burst into flames. He would happily devour cheese that smelt like the rancid nether regions of my childhood stud angora goat than get anywhere near a block of cheddar, all whilst I politely tried not to gag. Beloved spaghetti in a tin and celebratory iced fruit cakes were an apparent scourge on cuisine and became definite no-go areas. Fast forward a couple of decades, and he’ll say he’s educated me out of my naïve palate, and I’m pleased to say, quite possibly so. Through apparent cross-cultural coupling osmosis, I now happily eat all manner of offal led kitchen creations, prefer my steaks medium rare than leathered and well dead, and surprisingly hanker for savoury fromage at the end of a meal, including said cheeses that can summon blowflies from a mile away. (A French tip – A small vase of fresh mint on your table will help keep insects at bay.) All this said, I’ve learned and conjured some tricks masquerading as a good French wife and have received a fair few pleasingly raised eyebrows from sceptical Parisian in-laws seated at my table as they greedily devoured my versions of their beloved dishes. These are my simplified renditions of some traditional French winter recipes that I make often, easy to prepare but still fancy as a French ‘ahem’, so you too, like me, can have a little dining je ne c’est quoi.
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In winter I adore cooking chooks with apples, it makes up for the lack of abundant summer fruit in my salads. This is my high rotation creamy chicken dish, a knock off of a Normandy classic: boozy, rich and decadent, simple to make but still très très chic.
6–8 large free range chicken legs 6 apples, two sliced into 2mm thick rounds, two chopped into fine dice, two left whole. 100ml cider, brandy or cognac olive oil 25g butter 2 medium brown onions, sliced 1 tbsp flour 1 cup good chicken stock 200g crème fraîche salt & pepper The night before, season the chicken legs and place in a zip lock bag with the cider/brandy/cognac. Refrigerate. Reserving the liquid, pat the chicken dry and lay the marinated chicken pieces on a lined tray. Place the two whole apples in between them. Drizzle the lot with a little olive oil, season and bake at 180C for 30–35 mins. While the chicken is roasting, fry all the apple slices in a little olive oil until golden and set aside. In the same pan, add the butter and fry the onions and diced apple until softened. Sprinkle over the flour, stir to combine then add the boozy chicken liquid and the stock. Simmer until the sauce is reduced. Stir through the crème fraîche to make a rich creamy sauce. To plate, smear a little of the oniony sauce on your platter and place the chicken legs on top. Arrange the cooked apples and slices around them. Spoon over the rest of the oniony apple sauce. Serve with plenty of baguette to mop up the juices.
PETIT GÂTEAU AUX POMMES DE TERRE MY BOUGIE SPUDS
If you’re looking to impress your guests, these little potato cakes will definitely get you a few ooh la la’s. Again, a super simple recipe but stylishly put together, much like a cashmere sweater knotted across one’s shoulders whilst meandering the Seine on a chilly Paris day. I make mine in 10cm springform cake tins you can find at K-Mart, but large muffin tins work too. These can easily be made the day before and heated up the next day.
TO MAKE 6 LITTLE CAKES
small waxy potatoes, sliced thinly (I use a mandolin) 1 clove garlic, crushed fresh thyme sprigs 150–200g butter, melted Grease and line the bases of your tins with discs of baking paper.
Melt the butter and stir in the crushed garlic and a little black pepper. Brush a little garlicky butter on the inside of your tins and place a couple of thyme sprigs in the base of each one. Layer the thinly sliced potatoes in a circular pattern to cover the bottom. Brush with a little more butter every couple of layers. Continue layering until you’ve filled your tins 4cm deep. Press down gently, cover the tops with tinfoil and bake in a 170°C oven for around 30 minutes or until soft when tested with a knife. Remove the foil and when cool enough to handle flip the little potato cakes out of their tins onto a lined baking tray, so the thyme sprigs are now on the top. You can cover and put these aside until the next day or heat in a 190°C oven until crisp and golden on the top to serve.
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PETIT ROASTED BEETS WITH HERBY CRÈME FRAÎCHE
This bright, earthy concoction isn’t particularly historically French but it’s definitely posh. I like it at this time of year as it’s great as a simple seasonal dish on its own with a sliced baguette or as a side to a main meal. It looks fabulously frivolous on a winter table and the sweet roasted beets and crunchy hazelnuts team beautifully with the tart zingy cream.
8–10 small/med chioggia and golden baby beets, some sliced and some wedged 2 tbsp Champagne vinegar or good white wine vinegar (available from Vetro) 1 tsp runny honey 1 tsp Dijon mustard 4 tbsp extra virgin olive oil, plus extra to serve ½ clove garlic, crushed ½ cup thick Greek yoghurt ½ cup crème fraîche a decent handful of dill, chopped ¼ cup roasted hazelnuts, roughly chopped/ crushed Make a rough vinaigrette by mixing together the honey, Champagne vinegar/white wine vinegar, mustard and olive oil. Season to taste. Set aside so the flavours get to know each other.
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Preheat your oven to 180°C and lay the cut beets on a lined baking tray. Toss to coat in a little olive oil, season and roast until tender, around 35–40 minutes. Mix together the garlic, crème fraîche, yoghurt and dill. Taste to check seasoning. Spread this herbed cream on a platter. Place the warm beets in a bowl and pour over the vinaigrette. Thoroughly toss to coat. Arrange the dressed roasted beets on top of the herbed cream. Sprinkle over more chopped dill and the crushed hazelnuts. Finish with a decent drizzle of olive oil.
MY FRENCHMAN’S FAIRLY GOOD LEEKS
In the past I’ve never really rated leeks, putting them down to only being good for fart-inducing dowdy soup recipes. My husband changed all that with this sneaky little dish which transforms this seemingly dull veg into something rather smashing, especially when nonchalantly nestled next to a perfectly cooked steak.
2 medium leeks with the white and light green parts cut into 5 cm pieces (don’t use the thick dark green bits) 3 tbsp butter /3 cup vermouth, white wine or vincotto
1
a sprinkle of shaved Parmesan a sprig of fresh chervil, roughly chopped (or use chopped chives or parsley) salt & pepper
Looking for a great wine match for your French feast? Brigid from La Cave is guaranteed to have the perfect drop. For Fiona’s Poulet Vallee D’Auge she recommends the Haut Medoc La Cave D’Augustin Florent 2015, a Cab Sauv, Cab Franc and Merlot blend from Bordeaux region is a medium bodied, dry, easy to drink drop. www.lacave.co.nz
In a fry pan over medium heat melt the butter. Nestle in the cut leeks so they stand up. Slosh in the booze you’ve chosen, season with salt and pepper and place on the lid. Turn down the heat and cook for 15 minutes. Using tongs carefully turn the leeks over and continue to cook until they are tender (around a further 15 minutes). Take the lid off to further reduce the liquid if necessary. Gently lift the cooked leeks onto a plate, pour over the buttery cooking liquid and sprinkle with Parmesan and herbs while still hot.
EPINARDS A LA CRÈME SPINACH PUREE
After a while eating French food, you’ll work out that pretty much all the classic winter vegetable dishes taste divine because they’re either A. full of butter or B. full of cream. This one, my friends, is full of both, but once you’ve tried it you’ll not give a care and like me just be pleased you’re getting your daily dose of iron.
500g bag of frozen chopped spinach a good handful of fresh baby spinach 2 tbsp butter ½ cup or more crème fraîche salt & pepper Melt butter in a saucepan over medium low heat and add the frozen spinach. Season with salt and plenty of pepper and stir until the spinach has thawed and it is bubbling hot. Add the crème fraîche and stir to combine. Throw in the fresh spinach leaves and stir to wilt. Taste, add more crème fraîche if needed (don’t be shy here) and season again.
Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.
Community. Fine Food. NZ Wine. World class dining at the Mounts very own wine bar.
solera.nz
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GET ROASTED RECIPES & IMAGES KATHY PATERSON
It’s winter, the time of year to turn on the oven and get roasting. Meat, vegetables and winter fruits all shine when roasted, intensifying flavour and a savoury presence. Incidentally, I’m with British food writer Nigel Slater, I too will find any excuse to roast a potato.
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THE ESSENTIAL ROAST CHICKEN
Serve with oven-roasted jacket potatoes or kumara and plenty of vegetables. Tip – any extra stuffing can be put into a small dish and roasted until crisp in the oven.
SERVES 6 (IF SERVED WITH PLENTY OF VEGETABLES)
1 x free-range chicken (size 14) 50g butter, softened 2 tbsp chopped flat leaf parsley 2 tsp fresh sage leaves, finely chopped, plus 3 extra small sprigs finely grated zest and juice of 1 lemon salt and pepper SAGE STUFFING
25g butter, softened
COOKING TIPS You can turn the chicken during cooking for extra-moist breast meat. Cook the chicken for 15 minutes on its breast then turn every 15 minutes. Finish with the breast upwards to brown. Tying the legs together with string helps the chicken to cook more evenly. You can add wine to your gravy – splash some wine into the roasting dish and let it boil to remove the alcohol. Scrape the bottom and sides of the roasting dish at the same time to scrape up all those delicious sticky, crusty bits that will add an awesome flavour.
3 cloves garlic, crushed 2 tsp fresh sage leaves, finely chopped 2–3 thick slices sourdough bread 2 tbsp fresh walnuts, very roughly chopped, or use toasted hazelnuts JACKET POTATOES
6 medium roasting potatoes, scrubbed oil and salt for rubbing CHICKEN GRAVY
2 tbsp plain flour
THE ESSENTIAL LEG OF LAMB SERVES 8 WITH PLENTY OF VEGETABLES AND SOME LEFTOVER COLD LAMB FOR THE FOLLOWING DAY
2 cups chicken stock or more if needed (you can also use vegetable cooking water to replace stock)
2–2.3kg (or thereabouts) leg of lamb
salt and pepper
4 tbsp olive oil
4 cloves garlic, crushed finely grated zest and juice of 1 lemon
Heat the oven to 180°C. Pat the chicken dry using kitchen paper.
1 tbsp dried oregano
In a small bowl, combine the butter, herbs and lemon zest and season with salt and pepper.
salt
Gently work your fingers under the skin of the chicken to loosen it, being careful not to tear it. Nudge the butter and herb mixture into the chicken, rubbing all over the breast meat and then down towards the leg joints, then put your hand on the outer skin and smooth and tease it out so the mixture is spread as evenly as possible. Make the sage stuffing, in a small bowl. Combine the butter, garlic and chopped sage leaves. Spread the butter over the bread slices then cut into cubes. Put the chicken in a roasting dish and stuff the bread cubes into the cavity along with the walnuts or hazelnuts. Squeeze the lemon juice over the skin of the chicken and sprinkle with a little salt. Pull the legs together and tie with kitchen string. Tie the wings to the breast or simply tuck them under. Scatter the sage sprigs around.
1 tbsp fresh thyme leaves, plus a few sprigs for scattering 8 medium floury potatoes, such as Agria, peeled and cut in half a few lemon slices Put the leg of lamb in a roasting dish (one large enough to hold the potatoes as well in a single layer), and using a small, sharp knife make small, shallow slits in the lamb skin. Mix together the garlic, olive oil, lemon zest, dried oregano and fresh thyme and spoon over the lamb. Loosely cover with baking paper or foil and leave to sit for about an hour to allow the lamb to return to room temperature and for the flavours to mingle.
Rub each potato with oil and salt and put around the chicken. Put in the oven and roast for 1 hour and 15 minutes, basting a couple of times by spooning the juices over the chicken. You can check if the chicken is cooked by piercing the thigh with a small sharp knife. The juices should run clear.
Heat the oven to 180°C. Lift the cover and drizzle the lemon juice over the lamb, sprinkle with a little salt, then roast in the oven for 1 hour 45 minutes for lamb that is just a little pink. After 45 minutes remove the paper or foil cover and put in the prepared potatoes to roast alongside the lamb, scattering around a few lemon slices as well. There is no need to cover the lamb again as you want it to brown now. Baste the lamb and potatoes a couple of times during cooking with the meat juices.
Remove the chicken from the oven and put on a warmed plate. Cover with foil and a clean tea towel and leave to rest for 10 minutes while you make the gravy.
Remove the lamb from the oven, scatter over extra thyme leaves, cover with foil and a clean tea towel and leave to rest for 15–20 minutes before carving.
To make the gravy, add the flour to the roasting dish and put over medium heat. Cook until the flour begins to colour, stirring with a wooden spoon to release any sticky and crispy bits left from cooking the chicken to add flavour and colour to your gravy. Gradually pour in the stock or vegetable water, stirring continuously to prevent lumps forming until lightly thickened and glossy. Season with salt. (If you have a few lumps, strain the gravy through a sieve into a warmed jug for serving.) PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ
TO ROAST THE POTATOES Put the potatoes in a saucepan and cover with lightly salted water. Bring to the boil then boil for 5 minutes. Drain and dry off well over the heat, shaking the saucepan to prevent sticking. Using a clean tea towel to help you, hold each potato piece and scuff up with a fork. Once all
potatoes are nicely scuffed and still hot, transfer them to the roasting dish with the lamb. Turn them in the meat juices before returning roasting dish to the oven and cook for an hour.
BASTING TIP Remove the lamb from the oven for basting and close the oven door so the oven temperature doesn’t drop.
CARVING TIP Carve the lamb with a sharp carving knife, carving across the grain of the meat for tender slices. To begin carving, cut a large wedge from the meat at the knuckle end. Slice thin slices down towards the bone. Run knife under lamb slices to release.
LEFTOVER TIPS The most obvious is lamb sandwiches for lunch the next day. Mince the lamb or cut very finely and make fritters or rissoles.
Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz
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OH CRUMBS RECIPES HARRIET BOUCHER | IMAGES ASHLEE DECAIRES
The humble, versatile crumbed chicken should be one of your go-to’s. It can be a stand-alone meal, the base of a chicken Parmesan, a crunchy little canapé, or sliced to top a salad. The classic flour, egg, breadcrumb combo won’t let you down, but it doesn’t always need to be so plain. Add finely grated Parmesan into your crumb for a cheese hit; sprinkle mixed herbs or spices into the flour for an extra flavour bomb; or use my partner’s mum’s secret tip, sage and onion stuffing mix instead of breadcrumbs – it’s delicious. Much debate ensued in the Nourish office as to whether you should double crumb, single crumb, use flour or not. Here is my final answer for the best way to crumb. I’ve used chicken breast but apply this method to anything you are wanting to crumb.
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Step 1
Step 2
Set up your crumbing station with flour in one bowl, beaten egg in another and panko breadcrumbs a third. Add a grinding of salt and pepper to the bowls for extra flavour.
Cut the chicken breast in half so you have two thinner pieces. This ensures it’s cooked through without risking burning the crumb, and you get maximum crunch of course!
Step 3
Step 4
Coat the chicken in the flour, making sure there is no raw chicken exposed.
Dip the chicken into the egg, once again making sure the chicken is completely coated.
Step 5 Do the same with the panko crumb, carefully patting the crumb into the egg coating.
Step 6 In a cast iron or non-stick pan, heat a good knob of butter and glug of vegetable oil over a medium heat. Once hot, but not smoking, carefully place the chicken in the pan.
Step 8 Step 7 Make sure the oil is bubbling around the edges, if not, add another dash in. Control the heat, you don’t want the crumb to burn.
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Allow the crumb to crisp up and become nice and golden on one side, then flip it over. Once the other side is golden, turn the heat down and allow the chicken to fully cook through. Drain on a paper towel to soak up any excess oil before serving.
SALSA VERDE
LAMB CHOPS
The girls in my family love crumbed lamb chops; Dad not so much. They were often on the menu on his Tuesday bike nights. I’ve stepped them up a level by marinading them in salsa verde to add the extra zing we all need in winter.
½ cup mint, chopped
6–10 lamb loin chops
½ cup parsley, chopped
1–1½ cups of breadcrumbs
2 tbsp capers, chopped
2 eggs, whisked (we use Otaika Valley free range eggs)
2 cloves garlic, crushed zest and juice of a lemon
¼ cup flour
¼ cup olive oil
knob of butter
salt and pepper
vegetable oil
Place the mint, parsley, capers, garlic, lemon, olive oil and some salt and pepper into a blender or food processor. Blitz until a smooth paste is achieved. Rub the salsa verde all over the lamb chops and leave to marinade overnight or for at least 4 hours. Set up your crumbing station with the egg, flour and crumbs all in separate bowls. Start by coating the chops in flour, then egg, then crumbs, making sure each layer is fully coated. Set aside on a plate until all chops are crumbed. In a cast iron or non-stick pan, heat a good knob of butter and glug of vegetable oil over a medium heat. Once hot, but not smoking, carefully place the chops in the pan. Make sure the oil is bubbling around the edges, if not, add another dash in. Control the heat. You don’t want the crumb to burn. Let the chops cook on one side until the crumb is golden, then flip over. They may also need to be turned on their side to crisp up the thick edge. Once golden on all sides, the lamb should be cooked through.
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CRUNCHY
STUFFED M U S H R O OM S
You won’t be missing meat when you dish these up at the dinner table. Serve with your favourite side salad, roast veggies, or with a slow cooked tomato sauce.
8–10 large portobello mushrooms, stalks removed 125g round of brie, roughly chopped 3 cups loosely packed fresh sourdough breadcrumbs 1 tbsp fresh thyme, finely chopped ¼ cup olive oil salt and pepper In a food processor place the breadcrumbs, chopped brie and thyme along with 1tsp of flaky salt and a generous grinding of pepper. Pulse until combined and starting to clump. Add in 1–2 tbsp of olive oil to just coat the crumb. Place the mushrooms on an oven tray, underside facing up. Drizzle over the ¼ cup of olive oil, being generous with this, as it will ensure juicy mushrooms. Season with salt and pepper. Divide the crumb mixture among the mushrooms, packing the crumb firmly on top. Place in the oven at 190°C fan bake for 25–30 minutes or until golden and crunchy on top and the mushroom is soft and cooked through.
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Kohlrabi RECIPES & IMAGES EMMA GALLOWAY
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My love for kohlrabi runs deep. While sadly still not the most well known of vegetables, I was lucky enough to grow up eating homegrown kohlrabi as my parents had an extensive veggie garden. If you’re someone who fights over the broccoli stalk (me!), then you’ll love kohlrabi’s crunchy brassica vibe. I mostly eat them raw, simply peeled and eaten like an apple, but they add lovely flavour to soups and stir-fries and are amazing roasted. Kohlrabi is super easy to grow yourself (autumn is the ideal time to get seedlings in the ground), but thankfully it’s also becoming easier to find at fruit and vegetable stores or at your local farmers markets over the winter months too. They come in green and purple varieties, and while the centres of them are the same once peeled, I find the purple ones have a slightly more pronounced pepperiness to them, which I love.
Creamy Kohlrabi Soup
Loosely based on the Hungarian soup karalabe leves, this creamy soup is so much more flavourful than its visual simplicity implies. Traditionally made with milk or cream, I’ve opted to add a few potatoes to give a similar creaminess. I’ve served with a little dollop of sour cream, but if you want to keep this vegan, simply serve scattered with herbs and use olive oil instead of butter. Try and choose small, tender kohlrabi for this recipe, of which you’ll need approx. 3–5, but should your kohlrabi be a little older and larger, pass the soup through a fine sieve once pureed to remove any possible graininess. SERVES 4
2 tbsp butter, ghee or olive oil 1 medium onion, finely diced 2 cloves garlic, roughly chopped 750g kohlrabi, peeled and cubed 2 medium potatoes (approx. 220g), peeled and cubed 5 cups vegetable stock 1 bay leaf, fresh or dried fine sea salt and ground white pepper
Melt butter/ghee/olive oil in a large saucepan over medium-high heat, add onion and garlic and cook, stirring often, until tender but not coloured. Add kohlrabi, potato, vegetable stock and bay leaf. Season with a little salt and white pepper, give it all a good stir and bring to the boil. Reduce heat to a simmer and cook for 15–20 minutes or until the vegetables are tender. Remove from the heat and puree until smooth using a stick blender. Taste and adjust seasoning. Serve hot with a dollop of sour cream/crème fraiche, chopped herbs and buttered toast. Store any leftovers in a lidded container in the fridge for up to 3 days.
sour cream or crème fraiche, to serve, optional roughly chopped chives and parsley, and buttered toast, to serve
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Paprika-Roasted Kohlrabi with Whipped Feta and Coriander Jalapeño Sauce Choose small, tender kohlrabi for this dish. The whipped feta can be made up to 3 days ahead and stored in the fridge, and the coriander jalapeño sauce can be made a few hours before serving.
½ tsp smoked paprika
Preheat oven to 200°C. Combine olive oil, paprika and smoked paprika in a bowl. Add kohlrabi wedges and mix well to coat. Season with fine sea salt and freshly ground black pepper. Transfer kohlrabi and any paprika oil left over in the bowl to a baking tray and roast 25–30 minutes or until tender and golden.
WHIPPED FETA
Meanwhile, place feta and yoghurt into a small food processor and blend until smooth.
SERVES 4–6
1kg kohlrabi, peeled and cut into wedges 2 tbsp olive oil, 1 tsp paprika
100g feta 100g (½ cup) plain Greek yoghurt CORIANDER JALAPEÑO SAUCE
big handful coriander leaves and tender stems zest 1 small lemon, finely grated 1 small clove garlic 1 tbsp pickled jalapeños, finely chopped 2 tbsp extra virgin olive oil
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For the sauce, finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeño and olive oil. Season with a little salt. To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted kohlrabi (plus any paprika-stained oil from the tray) and coriander jalapeño sauce. Serve hot or at room temperature.
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. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.
NOURISH
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RECIPES
Beef Cheek & c h e ese Pie RECIPE VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
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Beef cheek is a super-rich meat that when cooked slowly makes for a gorgeous ragu which is delicious tossed through fettuccini, in a lasagne or served with creamy mash or polenta. In this case I have paired it with Meyer Cheese’s black pepper gouda and my sour cream pastry. It makes one large family sized pie or around eight individual pies. If making the individual pies you will use more pastry so times the pastry recipe by 1.5. FILLING
Either way cook in an oven preheated to 160°C for 3 to 3 hours 20 minutes, or until the beef cheek falls apart. Allow the meat to cool to room temperature.
oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1kg beef cheek
PASTRY
¼ cup flour
2 cups flour
salt & pepper
200g cold butter, chopped
½ cup red wine
½– ¾ cup sour cream
2 garlic cloves
1 egg, beaten (I use Otaika Valley Free Range)
1 bay leaf
extra cracked pepper
sprig thyme ¼ cup tomato paste
Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add half a cup of sour cream slowly, more if it is not coming together. You want it to form a ball. Wrap and rest in the fridge for at least half an hour.
2 cups beef stock 200g Meyer Cheese Black Pepper Gouda Preferably in a Dutch oven or alternatively a heavy based fry pan, heat a little oil and sweat the onion and carrot, being careful to not brown them. While they are cooking dust the beef cheeks in the flour and season with salt and pepper. When the onion is translucent, remove them and carrots from the pan. Add a little more oil and then place the beef cheeks in. Brown the cheeks well on both sides then add the red wine. When the red wine has cooked off, add the cooked onion and carrots back in, along with the remaining ingredients, except the cheese.
Roll the pastry out and line the bottom of your pie tin/s. Fill with the beef cheek mix and top this with the black pepper gouda. Top with a pastry lid, brush with a beaten egg and sprinkle with an extra grind of black pepper. Bake at 190°C for 45–60 minutes until the pastry is golden brown.
If not using a Dutch oven, place everything in an ovenproof dish. My Dutch oven is quite large so I cut a piece of baking paper, scrunched it and then placed it on the top of the stew before placing the lid on top.
Made by locals for locals.
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MOUNTSOURDOUGH.COM
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ESPRE S S O TO D E S S E RT RECIPES CARRIE EVANS | IMAGES BRYDIE THOMPSON
There is a saying, ‘coffee is always a good idea’. So, with the help of Carrie and the Excelso team, we thought we’d take that message beyond your morning cup and serve it up for dessert.
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NOURISH
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RECIPES
ST IC KY DATE C O FFEE PU D D IN G
This twist on the ever popular sticky date pudding is great, with a smooth coffee which can be achieved with cold drip coffee, or we used the good old plunger or French press. Carrie suggests a Brazil Doce Verao, with almond, caramel and dark chocolate notes. Or perhaps a Mexico Chiapas SHG with dark chocolate, toffee and hazelnut flavours. MAKES 8 INDIVIDUAL PUDDINGS OR ONE LARGE ONE.
1 cup dates 200ml boiling water 200ml coffee
Cream butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time. Fold in sifted flour, baking powder, salt and remaining 100ml coffee. Now mix in the soaked dates.
1 tsp baking soda
Spoon into tins or moulds and bake for 15–20 minutes.
A FFO GATO
1 tsp vanilla extract
SAUCE
Is there a more perfect ending to a dinner party? Just two ingredients and no prep required.
pinch salt
½ cup coffee
1½ cups plain flour
½ cup cream
1 tsp baking powder
½ cup brown sugar
Heat oven to 170°C.
Combine all ingredients and cook on medium heat, stirring constantly to dissolve the sugar.
2 eggs 80g butter ¾ cup caster sugar
Grease muffin tins, moulds or mini loaf tin. In a bowl mix dates, boiling water, 100ml coffee and baking soda. Allow to cool.
Bring to a boil and then turn off the heat. Pour over sticky date pudding while warm.
A stove top Moka pot makes a wonderful strong coffee, perfect for affogato if you don’t have an espresso machine. Carrie suggests their Stag blend with its walnut, brown sugar and chocolate notes. No espresso machine or Moka pot? No worries, a plunger will work too. Place 2 small scoops of good quality vanilla ice cream in a beautiful glass, then pour over your strong brewed coffee.
Whether you’re brunching, lunching or baking, our nutritious and delicious free-range eggs are a kitchen essential. Our happy hens are free to roam on the luscious and fertile land of our family farms in Whangarei and Rotorua, producing what we believe are the tastiest eggs you can get. Pick up one of our pretty packs at a supermarket near you.
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C O FFEE C H IA P U D D IN G WI T H C O CONUT W H IP A N D CO FFE E C RU M B S We’ve jazzed up the chia pudding, making it an impressive vegan dessert. Although, if you omit the coconut whip and coffee crumbs you have quite possibly the perfect breakfast – caffeine fix and all. Carrie strongly suggests using cold drip for this recipe as espresso and other brew methods are likely to result in a bitter tasting pudding, although you might get away with their River Blend which has nectarine, dried apricot and caramel flavours. SERVES 4
COFFEE CRUMB:
COCONUT WHIP:
1 cup cold drip coffee
½ cup milk powder
1 cup coconut cream
2 tbsp cornflour
½ cup chia seeds
¼ cup flour
2 tbsp maple syrup
3 tbsp brown sugar
Refrigerate ¾ cup of coconut cream for a few hours or overnight for best results. You want it really cold but not frozen. Using a hand held electric mixer, whip the coconut cream for a few minutes until light, airy and thick.
Optional: Add 2 tsp cocoa powder for mocha chia pudding.
pinch of flaky salt 3 tbsp coffee grounds 60g butter, melted
In a small cup or bowl, combine coffee, maple syrup and coconut cream, and mix well. Add chia seeds, mix well and allow the chia seeds to swell. After about 30 minutes, pour the mix evenly between 4 glasses and refrigerate for at least 4 hours.
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Preheat the oven to 160°C. Whisk the dry ingredients together to break up any lumps. Pour over the melted butter and mix well. Spread out on a tray and bake for 10 minutes. Allow to cool, then place in a container until ready to use.
TO SERVE: Remove the puddings from the fridge. Dollop a spoonful of the coconut whip on top of the chia, then sprinkle with the coffee crumb.
Order your Excelso coffee at www.excelso.co.nz
NOURISH
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HOW TO
VICKI RAVLICH-HORAN'S ULTIMATE LASAGNE
J. KENJI LOPEZ, THE FOOD LAB
GUY GROSSI, FROM THE RECIPE BY JOSH EMMETT
BON APPETIT'S BEST LASAGNE
THE FOOD LAB + VICKI
BON APPETIT'S + VICKI + HARRIET
Ah LASAGNE WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES
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Growing up, every birthday Mum would ask what I wanted her to cook for my celebration dinner. I gave her the same answer each time – lasagne. I am a lasagne fiend and can’t ever go past it. My usual lasagne normally involves some nearly past it veggies and whatever else I have lying around to make a rich meat sauce. Then, of course, a cheesy béchamel and some fresh lasagne sheets from the supermarket. I don’t put too much thought into it, that was until I embarked on finding the perfect recipe. Vicki Ravlich-Horan’s Ultimate Lasagne What better way to either suck up to your boss (or get yourself in the bad books) than to put their lasagne recipe in the mix. Vicki’s lasagne is from her Nourish cookbook that was published in 2013. The meat sauce is simple but rich, with a mix of beef and pork mince, red wine, tomato passata and onion, celery, carrot and garlic. A hint of allspice in the sauce acts as a flavour enhancer. There isn’t anything over complicated about her bolognaise method and after bubbling away for an hour I had a thick, meaty sauce, packed with flavour. Vic’s béchamel has a twist on your usual recipe with the addition of ricotta and an egg as well as Meyer gouda, resulting in an enriched, fluffy cheese sauce. Starting with the bolognaise, I layered it up using dried sheets in between, finishing with the cheese sauce and some extra gouda. J. Kenji Lopez, The Food Lab I could write the entire article on this one. The bolognaise alone has 30 ingredients, before you even get to the béchamel. The first 6 ingredients are chicken livers, anchovies, soy sauce, marmite, cream and milk (you’d think you were making pâté) followed by three types of mince, Parmesan, fish sauce and an entire bottle of white wine, just to name a few. The process of this sauce was a gruelling task which took about four hours. The aroma of chicken livers wafting throughout the house made me apprehensive to taste the bolognaise. While the sauce reduced, I made the equally questionable béchamel. The roux uses two tablespoons each of butter and flour, then two cups of infused milk, which created
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a very thin béchamel. With no sign of thickening, I added the mozzarella in (not a cheese I would usually use). It turned into a stretchy, choux like ball, before breaking down into a thin sauce again. The absence of cheddar cheese made for a lacklustre tasting béchamel. The recipe called for pre-soaked dried lasagne sheets that irritatingly clumped together. Add to this, the mince to béchamel ratio was wrong, leaving me with leftover mince. Bon Appetit’s Best Lasagne I have been wanting to tackle this lasagne after listening to an hour-long podcast on it. I figured if you can talk about it for an hour, it must be good. Instead of browning off the mince, you turn it into large meatballs which then get seared in hot oil. This seemed like a bit of a waste of time and was quite fiddly. The recipe also calls for whole peeled tomatoes, which you crush with your hands, and since I was wearing a white tee, I passed on that step. Once I had my base sauce bubbling, I added the meatballs back in and then placed the pot in a low oven to cook, instead of the traditional stove top. This ended up taking over three hours to reduce. Once reduced, you mash the meatballs with a potato masher which just felt wrong, destroying all my hard work. Flavoured with Parmesan cheese, nutmeg and cayenne pepper, the béchamel was fairly simple. I used dried lasagne sheets, or ‘noodles’ as Americans call them, which I begrudgingly pre-cooked as per the recipe. This lasagne had lots of layers in it, which some could argue was too much pasta, but I love it. The meat sauce was better than Food Lab’s but with a fraction of the ingredients. Guy Grossi, from The Recipe by Josh Emmett Guy Grossi is known as Melbourne’s Italian food god. With multiple restaurants and an outstanding reputation, I had high hopes. Italian sauces are often simple, relying on quality ingredients, hence Guy’s recipe having the fewest ingredients of all recipes tested, including an inconvenient 100g of pork and chicken mince and then 800g of beef mince. The consistency seemed watery thin and took about two hours to reduce. The milk for the béchamel was infused with fresh nutmeg, bay leaf and onion, which gave it a beautiful depth of flavour. I almost quit making this lasagne when I discovered the béchamel had
no cheese in it! Thankfully, you sprinkle Parmesan between the layers. This is the only recipe that required me to dust off the pasta machine and make the sheets by hand. My little helper Zoe and I made a great lasagne sheet production team, although we had enough pasta to make three lasagnes with the overly generous recipe. The Tasting Panel For this ‘how to’, I hosted a tasting panel to critique what ended up being six versions of lasagne. I invited award-winning food writer Denise Irvine, Riccardo Carminati from Alpino Cambridge, and mum of four (making her a qualified lasagne judge) Anna Sinclair. I was bold with my first choice in the line-up and started with my final recipe, a blend of Bon Appetit’s, Vicki’s and my own touch. They loved the pancetta in the bolognaise, its cheesy topping and robust flavour. Denise kept going back to this one. Food Lab’s was next, which I picked would be Riccardo’s favourite and I wasn’t wrong. He loved the intensely rich bolognaise but mentioned it wasn’t traditional like his nonna would make. Anna loved the balanced meat sauce of lasagne number three, her sister Vicki’s. The crunchy topping peaked Denise’s interest, and she noticed this was a more tomato based, hearty bolognaise. Bon Appetit’s best lasagne wasn’t a winner with its overwhelming pasta layers and chunky ‘mashed meatball’ bolognaise. Anna found it “quite different”, and it was her least favourite. The handmade pasta was a hit in the Guy Grossi recipe, but the other components were in need of some body to them. Riccardo loved the saucy bolognaise and fresh pasta but again, it wasn’t traditional.
Add some
Try Peplers Harissa Paste with yoghurt on roasted cauliflower.
Vicki’s béchamel was the stand out of the lot with its fluffy texture and three cheeses. My ultimate lasagne, first in the line-up, was the unanimous favourite of the panel. I’ve drawn out my favourite bits of each lasagne and tweaked the method so it’s less of a marathon. By no means is this a quick weeknight meal though. Get organised and make the bolognaise in advance, the flavour will intensify if left in the fridge for a few days!
Harriet Boucher Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.
Available at great food stores and online at
peplers.co.nz
or visit us at 5c Main St, Te Kauwhata
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Harriet's
ULTIMATE LASAGNE
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NOURISH
BOLOGNAISE:
1kg pork mince 500g beef mince 3 tbsp extra virgin olive oil 200g pancetta, cubed (available at Vetro) 150–200g mushrooms, sliced 1 large onion, finely diced 1 large celery stalk, finely diced 1 large carrot, finely diced 6 plump garlic cloves, grated or crushed 2 tbsp tomato paste 1 cup white wine 2 tins chopped tomatoes 2 cups chicken stock 1 cup milk BÉCHAMEL:
100g butter ½ cup flour 3 cups milk ½ tsp nutmeg, freshly grated (use a bit less if pre-ground) ½ cup Parmesan, grated 1 cup ricotta 1 cup cheddar cheese, grated 1 egg, lightly whisked (I use Otaika Valley Free Range) 500g dried lasagne sheets (available at Vetro)
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RECIPES
Mix pork and beef mince with 2 large pinches of salt and a really generous grinding of pepper. Heat oil over a medium-high heat in a large cast iron pot. Working in batches, brown off the meat. Make sure you let some bits get really crispy for extra flavour. Transfer to a bowl until it’s all browned off. Reduce heat to medium. Add the pancetta and cook, stirring often, until the fat has rendered down and it’s beginning to crisp up, about 5 minutes. Add mushrooms, onion, celery, carrot and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Add tomato paste and cook for 2 minutes, stirring often. Increase the heat slightly, add the wine and cook until it’s almost evaporated. Add tomatoes and cook for a further 5–10 minutes until the liquid is starting to reduce and become jammy. Add chicken stock, milk and browned-off mince and bring to a simmer. Turn the heat to low and cook for 2–3 hours until flavoursome and rich. In the first two hours add extra water if the sauce is thickening too fast or the bottom is sticking. After the two-hour mark, let the sauce reduce to a thick bolognaise. Check the seasoning, adding salt and pepper if needed. While the bolognaise is cooking, make the béchamel. In a medium sized pot, melt the butter over a medium heat until foaming. Add the flour in and stir with a wooden spoon for about 1 minute. Add the milk a third of a cup at a time, stirring constantly. Continue to stir for 3–4 minutes until thickened. Add cheeses and egg and stir until well combined. Taste for seasoning, adding nutmeg, salt and pepper. Set aside until ready to use. Heat the oven to 180°C. In a large/deep dish (about 25x30cm), start with a third of the meat sauce on the bottom, then pour over a quarter of the béchamel. Add a layer of lasagne sheets. Repeat this twice more and spread the last quarter of the béchamel on the top layer of lasagne sheets. Sprinkle with grated mozzarella and bake in the oven for 30–35 minutes, until the pasta is cooked through and the top is golden brown.
generous handful of grated mozzarella
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112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com
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Relishing the
Good Life WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON
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NOURISH
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F E AT U R E
It is a testing time at Peplers Fine Foods, in the nicest possible way. The Te Kauwhata condiment company is trialling some new products, and this morning they’re lined up on the front counter for a run through. There are three vinaigrettes and two pastes, five helpings of flavour and deliciousness.
factory as they develop new flavours alongside the tried-and-true of the Peplers brand.
Peplers’ owners Jane and Paul Menneer are at the helm, talking about the contents of the bottles and pottles. They’ve tested about 20 new vinaigrettes in the factory recently, and three have risen to the top: kiwi and lime, boysenberry and vanilla, and orange and date.
In 2007, the Peplers sold to their niece, the late Belinda Cox, and her husband Tony. Tony ran Peplers for a few years after Belinda’s death, and then sold to Paul and Jane.
Jane says the boysenberry and vanilla would be a perfect partner with duck or venison; orange and date with a tray-bake of fresh fennel, chicken and kumara; and they are pleased with the citrusy flavours of the kiwi and lime combo. “We’ll let them age for a bit and have another look,” says Paul. Likewise, they’ve had a sound result with two pastes, feijoa and ginger, and pear and mustard. Paul says they’ve been trying for years to make a pear and mustard paste similar to one they enjoyed while on holiday in Italy. With this latest batch, a lovely honeycoloured mix of heat and sweet, they think they’ve nailed it. “It is great with cheese and it would also work with roast pork, replacing apple sauce,” says Paul, as he dips into the pottle. “I could eat it with anything; it has been so pleasurable to recreate it.” Paul and Jane bought Te Kauwhata’s much-loved Peplers business late last year, in a carefully considered switch from corporate to condiments. Paul previously had a global finance role with an American corporation and Jane worked part-time for Waipa District Council on digital business support projects. She was also chief condiment maker for the Cambridge Picklery sideline she and Paul started in 2017, selling their artisan “small batch, big flavour” chutneys and relishes at Cambridge Farmers’ Market. Peplers is their next-level step, operating under their recently formed Savour the Taste company, and they’re doing a daily commute from their Cambridge home to their North Waikato
Handmade dinners from our restaurant kitchen to your home
Peplers has a unique history, its good quality condiments known way beyond its Te Kauwhata base. It was started in the early 1980s by local couple June and Colin Pepler as an outlet for excess fruit from their orchard. June began making jams from her home and as these gained a following she expanded to premises on Te Kauwhata’s main street, where the business remains today.
Peplers seemed a perfect fit with Jane and Paul’s Cambridge Picklery products and with their huge fondness of good food. They’ve lived overseas for long periods with their two children, first in Switzerland and later in the US, in South Carolina, learning much about the culinary essence of both places. In South Carolina they experimented with chillis, in Europe they embraced the slow-food movement, and the pleasure of long, leisurely gatherings around their dinner table. Nowadays at Peplers, Jane oversees kitchen operations and Paul is on the commercial side. They batch-make about 100 different condiments, including those sold under their own Peplers and Cuisine Scene labels, and they also do contract manufacturing for other firms. Cambridge Picklery has its own niche (and website) as an innovative brand that pushes the boundaries with big flavours for people who perhaps enjoy the work of international chefs such as Yotam Ottolenghi and Heston Blumenthal. Jane and Paul are currently reviewing each Peplers product with their six staff members, looking to tweak, keep and cull and add new flavours such as the vinaigrettes and pastes on trial. They’re keen to explore Middle Eastern spices; whenever they eat something interesting and appealing, they think, “What can we do with this?” Peplers’ top-sellers (available at specialty stories and some supermarkets) include fruity vinaigrettes such as Black Raspberry,
Oscar & Otto | 51 The Strand, Tauranga 07 2827879 | oscarlovesotto@gmail.com
www.oscarandotto.co.nz
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Chocolate Cake
with Orange & Chilli Marmalade This beautifully moist chocolate cake is a wonderful partner to Jane and Paul's Orange and Chilli marmalade which beautifully balances the sweetness and gives you a jaffa hit with a twist.
¾ cup flour 2 cups sugar ¾ cup cocoa 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 3 eggs 1 cup Greek yoghurt ½ cup oil 1 tsp vanilla extract 1 cup strong coffee Approx. 1 cup mascarpone 1 jar of the Cambridge Picklery’s Orange & Chilli Marmalade Place all the dry ingredients into a bowl and mix well. Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally stir in the hot coffee. Pour the batter into a greased 21cm round cake tin and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean. Note: The batter will be very thin which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case. Once cooled top with mascarpone and then a jar of The Cambridge Picklery’s Orange & Chilli Marmalade which is a gorgeous take on marmalade with a spicy hit. We’re told it’s equally delicious with chicken and fish.
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Black Doris, Tamarillo, and Pomegranate, and there is also a wide range of jellies, jams, chutneys, dessert sauces, and more. Peplers largely uses Waikato-grown fruits and vegetables, bought in-season and frozen to maintain year-round supply. Paul says they hate to see trees groaning with unwanted fruit, and they’re happy to take suitable excess from people. Recently they’ve spent a day with their staff picking quinces and crab apples at a Te Kauwhata property. “It was also a great opportunity to share ideas and build team relationships,” he says. “We’re involving our team in all our trials and tastings.” This morning, the quinces and crab apples are being prepped in the factory kitchen ahead of freezing, and in the adjacent hot cook section staff members Kathy Pengelly and Carol Cottam are making the aromatic Peplers Aubergine and Chilli Chutney and Cambridge Picklery’s Tomato and Chilli chutney. Kathy and Carol started in the factory under original owner June Pepler; they’re cooking today but they multi-task in all aspects of the business. “They are a huge repository of Peplers’ knowledge,” says Jane. Jane and Paul are now aiming for a release in spring of new products, new branding and messaging, and a makeover at the front of their premises to incorporate an artisan food store where customers can try condiments before they buy. They will also showcase other foods from the region. “We want to be known nationwide as innovators.” www.peplers.co.nz www.cambridgepicklery.co.nz
Beauty WINTER IS ALL ABOUT THE EYES! More and more people understand that inflammation triggers health issues, including skin dysfunction, so the demand is steadily growing for anti-inflammatory products. Trends such as Retin-A or acid peels are decreasing in popularity with a noticeable shift in strengthening skin and improving skin barrier functions and microbiome. Health and wellness came into focus amid the global pandemic and in the rise in the ‘skinification’ of beauty in 2021. It was no longer enough to rely on primers and highlighters for a healthy glow; we wanted hardworking actives and hero ingredients to rejuvenate our skin at a more meaningful level. Cult creams/ serums were replaced by cult ingredients as people broadened their skincare knowledge and demanded ethically sourced, local and organic products. In this article I’m going to focus on kind products for your eyes (since the rest of our faces are covered by masks). To help your naturally occurring substances in this delicate area, it is paramount to prescribe the right formulations of specially designed products that will protect, strengthen and absorb into your skin. All eye serums should include a moisturising ingredient because enzyme activities in the skin always require hydration. Drinking water is very beneficial but do be aware that drinking while eating will dilute the enzyme activity.
Here’s a little hint, try applying eye serum to the lip lines. It works wonders! For your eyes, after cleansing your face, pump a little product on your ring finger, dot gently and then massage around the orbital (avoiding the lids and lashes). We have just received Jane Iredale’s new autumn/winter season, so let’s add some stunning colour to your eyes with these non-toxic beauty products. Combining skincare with a velvet finish, they will also protect your delicate eye skin during the colder months. The colour palettes are incredible with beautiful rich autumn colours and each eye shadow delivers perfectly curated and complementary colours that will make your eyes pop. This range is for all ages, stages and skin tones with neutral mattes right through to shimmery shades. Clean colour never looked so good with this dynamic collection. People won’t be looking at your mask because they’ll be too busy gazing into your eyes! Tranquillo is a locally owned and operated beauty clinic that has been based in Tauranga for over 10 years. Our team is dedicated to helping you look and feel amazing with sustainable sourced and ethical products. Contact us now and let’s make your eyes pop!
As the skin's collagen declines, the appearance of wrinkles and discoloration will become more visible, so maximise your collagen levels to keep your skin supple. Hyaluronic acid is ideal to increase collagen synthesis, retain moisture and contribute to the antiaging effects in your skin. Also consider including powerful antioxidants, vitamins and peptides to your regime.
Sue
Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.
tranquillobeauty.co.nz
TWIGG AT PACIFICA Wearing masks may mean your lippy is not on show, but it’s not just your eyes that can dazzle. Pacifica Home and Garden Store in Papamoa stock the beautiful range of handcrafted jewellery from Twigg in Havelock North. The Twigg team say, “We pride ourselves on being creative, innovative and a little crazy at times!” And thus it fits perfectly at Pacifica where you will find wonderful surprises around every corner. Pacifica Home and Garden 112 Tara Rd, Papamoa | www.pacificapapamoa.com
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STRETCH A DOLLAR, NOT YOUR WAISTLINE THIS WINTER! WORDS HEIDI JENNINGS | IMAGES BRYDIE THOMPSON
Who’s familiar with that big gasp of air when you sneak a peek at the screen at the supermarket checkout? When your eyes dart between the price and the two bags of groceries you have purchased, and you struggle to reconcile the two? When the cost of a head of broccoli is the same as a whole Domino’s pizza?
The skyrocketing cost of food is creating pain in our back pockets, and it’s unlikely to change anytime soon. Now is a good time to take stock and reassess some of our current habits around food and how we can get more bang for our buck, while preserving great health. Sure, you might be able to buy a pizza for five dollars, but the trade-off will be poor health that will cost more in the long run. So what are some of the areas we can look at to save money on food without compromising our wellbeing? Firstly, a strategy up your sleeve is a must. Meal planning and shopping in bulk for a week or two is an excellent way to prevent spending on non-essential extras that miraculously fall into the trolley when you pop into the supermarket for ‘just a couple of things’ and will prevent food going to waste. Meal prep on the weekends, such as cooking up a batch of rice or chopping vegetables in advance for meals during the week will not only save time but will also use up food before it goes bad. Cook enough to freeze portions for future use so you always have something on hand when you can’t or don’t want to cook (and so you don’t end up buying takeaways!). Cooking enough dinner for lunch the next day is also a great money-saver. Winter favourites such as casseroles, soups and stews are very filling, go a long way and are inexpensive to make, so be sure to include plenty of these healthy options in your meal plan. Buying local and seasonal fresh produce is cheaper than something imported from the other side of the world. Co-ops and farmer’s markets are great for organic and inexpensive fresh produce. If you’re on a tight budget, prioritise leafy green vegetables because they offer the best health benefits, and always buy vegetables whole rather than pre-chopped to keep the price down. Keep your eyes peeled for special deals on fruits and vegetables that are damaged or about to go off (don’t be afraid to ask if there’s any sitting out the back of the shop!) and freeze for smoothies, homemade ice cream, or soup. Growing your own produce is ideal to save money, but if this isn’t possible, see if you can find friends or neighbours who are happy to offload their excess bounty.
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H E A LT H
HEIDI’S 10-MINUTE CHICKPEA CURRY This is a fantastic go-to recipe when time and money are in short supply. It’s super quick, nutritious and so tasty, not to mention cheap to make! SERVES 4
Dry goods such as nuts, seeds and grains and liquids such as oils can be bought in bulk from health food stores and are often much less expensive than buying from the supermarket.
1 red or brown onion, chopped
While there’s no doubt the cost of fresh food has increased, it is less expensive (and healthier) than the processed and packaged variety. If you do buy packaged foods, look for less than five ingredients on the label (you’re paying for all those nasty preservatives, additives, colours and flavourings!), and avoid bottled juices, flavoured water and tea as they are pricey and loaded with sugar and empty calories.
1 tbsp curry powder (optional)
Cutting back on meat can save some serious dollars. Plant-based meals are not only delicious and filling, but they can also be made with super cheap ingredients such as legumes and canned tomatoes (see my 10-Minute Chickpea Curry recipe for proof!).
1 tsp salt
1 tsp garlic, minced 1 tsp ginger, minced 1 tsp paprika 1 tsp coriander 1 tsp cumin 1 can chopped tomatoes ½ can coconut milk 1 can chickpeas 1 tsp black pepper lime juice
Eating well and healthily on a budget can be a challenge but is absolutely achievable with some solid planning and thinking outside the square. Once you get the hang of it you’ll be away laughing, and the checkout experience will be a whole lot more pleasant!
1. Heat water or oil in a pan over medium-high heat. 2. Sauté onion for a couple of minutes, then add garlic, ginger and spices. 3. Cook for another 2–3 minutes then add tomatoes and chickpeas.
Heidi Jennings | 0275 431 387 jenningshealthcoach.com Heidi Jennings is a holistic health coach, plant-based nutrition specialist and Amazon #1 bestselling author who empowers her clients to take control of their health and live a life they truly love.
4. Add remaining ingredients and let simmer for 10–15 minutes. (Note, you may not need as much as half a can of coconut milk – add gradually so the sauce doesn’t become too runny.) Note: This recipe can easily be bulked up by adding another 1–2 cans of legumes, such as lentils, black beans, red kidney beans etc. Add in a little more coconut milk if required. I also often cook a pack of glutenfree pasta then add it to the pan to bulk it up even further. Another option is to serve on top of cooked brown rice.
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Bean Thinking
About What to Grow This winter? WORDS LYNDA HALLINAN
Is it possible to fat shame a vegetable? If so, I have some sympathy for the humble broad bean, a legume lumbered with both an unappealing name and a much-maligned reputation for rubbery skins and floury flesh if left too long in either your vegetable plot or pot.
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Every autumn when I sow broad beans, I'm reminded of the time when, inspired by my 10-year-old son's enthusiasm for motocross, I bravely bought a bike too, only to come a cropper trying to find comfortable safety gear. "Don't feel bad," the young chap in the motorcycle shop said as he handed me an extra large helmet, "it's just that you have a broad face." Broad beans (Vicia faba) are so named because their fleshy seeds are larger, flatter and wider than, say, kidney beans, black-eyed peas or peas-in-the-pod. But big is actually better as, unlike soy beans, lentils, chickpeas and rice, broad beans are one of the few vegan proteins that can easily be grown in home gardens in sufficient quantities to make your own plant-based ‘meat’ alternatives. What's more, broad beans feed your garden as well as your appetite, sequestering nitrogen in nodules on their roots while preventing soil erosion in heavy rain. It's for this reason that broad beans are prized as a ‘green manure’ or ‘cover crop’ to fill empty garden areas over winter. Even if you have no desire to eat them, sow them now anyway and simply plough the plants come spring to replenish your soil. Sow the large seeds directly where you want them to grow to save time and the hassle of transplanting. Work the soil over a little then simply press the wrinkled seeds in by hand, burying them 5cm deep. Not only are broad beans frost-hardy, the seeds will germinate even when the soil freezes. Broad beans aren't fussy about soil conditions, flourishing in salty, soggy and sandy soils. I find it best to sow in blocks rather than rows, not for any pollination advantage but because it's easier to truss them up together within a supporting fence of stakes and string to prevent the upright plants from falling over when laden with pods. There's no such thing as a dud broad bean; every modern variety has its merits. Exhibition Long Pod has, as you'd expect, showoff pods up to 30cm long; Superaguadulce is a Spaniard with meaty seeds; and Cole's Prolific is reliably prolific. For pots, take your pick from Robin Hood (Kings Seeds), an award-winning dwarf British variety, or the delightfully named Little Leprechaun (Egmont Seeds). The most common complaint about broad beans is that, once they start flowering, they seem to take their sweet time to produce any actual pods. This is not the fault of the bean but of hibernating bees who aren't overly keen on the winter working conditions in most gardens and prefer to hunker down in their hives until the weather warms up. If you're impatient, you could give the flowers a tickle yourself with a small paintbrush (even better, give them a thrill with an electric toothbrush) to ensure that their tender pods are ready to pick for the recipes in the next issue of Nourish. And, while you wait for the bumblebees to get back to business, keep in mind that the tender tips of broad bean plants can also be nipped off and eaten like spinach, resulting in a bonus crop of steamed greens plus bushier, more compact plants.
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GARDENING
Grow your own
ginger! Some exotic crops, such as turmeric, saffron and ginger, are worth growing simply for the skite factor. But while saffron bulbs and turmeric tubers are tricky to grow, ginger is notorious for sprouting in a plastic bag in your fridge or fruit bowl. The ‘thumbs’ referred to in recipes are actually rhizomes and, provided they're not allowed to shrivel and dry, these sprout without too much trouble if wrapped in a soggy paper towel and tucked into a resealable plastic bag until their little nubs start to swell. If possible, source fresh ginger from an organic supplier, as imported supermarket ginger may have been sprayed with a growth inhibitor, though rinsing and soaking the rhizome in water for a couple of nights helps overcome this. Once the shoots and roots are visible, gently nestle the rhizome into a container of potting mix and lightly cover with more mix. Keep in a sunny spot, water regularly, and bring indoors for winter. After twelve months, dig and divide the rhizomes; all going well you'll have enough to eat, and to replant.
Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient 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.
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WINTER MEMORIES
Mum's Steamed Fruit and Sago Pudding with Real Custard WORDS WAYNE GOOD | IMAGES ASHLEE DECAIRES
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Sometimes, when it’s cold and miserable, you just want some comfort food, or you just want to eat a memory. This recipe is just that, a childhood memory for me, that is just so good, hence why it is memorable. My birthday falls mid-winter, and I would always ask Mum to make this for me as a birthday treat. Mum had a great term for this pudding, “a real rib sticker”. And indeed, a little goes a long way. It does take a wee bit of planning, and it is important to start this recipe the day before, with the soaking of the sago in the milk. Also, you want to use really good quality, large raisins, so I like to use the raisin medley from Vetro. Do not let your childhood memories of gloopy sago puddings put you off from giving this recipe a go, and yes, do make the real custard. You will never make packet custard again! STEAMED FRUIT AND SAGO PUDDING
¾ cup sago 1½ cups milk 1¼ cups fresh breadcrumbs (white or grainy bread is fine) 1 cup raisin medley (available from Vetro) ½ cup prunes zest of a lemon 1 cup dark muscovado sugar (available from Vetro) 1 tsp mixed spice 1 tsp melted butter
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cooker. Add water to the pot, about a third of the way up the side of the pudding basin. Steam for 3 hours (or 45 minutes pressured). Check from time to time that the pot is not boiling dry. Once cooked, turn out onto your serving plate and serve with real custard and liquid cream. (This pudding freezes well.)
REAL CUSTARD
250ml milk 250ml cream ¼ cup caster sugar 3 tbsp cornflour 1 vanilla pod, split in half 2 egg yolks 1 egg 2 tbsp butter, softened Place the milk, cream, vanilla pod and half the sugar into a pan. Place onto the hob and bring to JUST under the boil. Remove the vanilla pod. In a separate bowl, add the remaining sugar, with the egg yolks, whole egg and cornflour, and lightly beat with a whisk. Add half a cup of the hot milk/cream, beating all the time with your whisk. Pour this back into the remaining milk/cream. Place onto a gentle heat and continue to whisk until your custard thickens. Remove from the heat immediately and place into a clean bowl. Place the softened butter on top of the custard. This helps to stop a skin forming on your custard. Prior to serving, whisk the butter into the custard and serve warm with your steamed pudding.
½ tsp baking soda mixed with 1 tbsp milk The day before, place the sago and 1½ cups of milk in a bowl and set aside in the fridge. The following day, add remaining ingredients and mix really well. Place the pudding mixture into a greased medium sized pudding basin. Do not cover the basin. Place the pudding basin into a large pot or pressure
Wayne Good Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets! Discover more at www.arkanda.co.nz
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warm up with
GINGER WORDS RACHEL HART | IMAGE ASHLEE DECAIRES
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When we can no longer rely on the weather to warm us up, we often turn our attention to food. As the winter chill sets in, we start to enjoy the heat that stews, soups and hot chocolates can bring. And when it comes to food that offers a little fire, nothing beats ginger. Ginger is a flowering plant that has been growing in New Zealand since the mid-1800s. We eat the root of the plant, which can be grated or chopped, dried into a powder, pickled or even candied. Originally found in southeast Asia, it’s no surprise that ginger is widely used in cuisine from this region. Ginger is blended into curry pastes and sliced into soups; it adds zing to desserts and its pickled form is a perfect match for sushi. Ginger brings a fresh fragrance and sharp flavour to any meal, but its slightly spicy kick is far from the whole picture. Traditional Chinese medicine has celebrated ginger’s warming effect for years, and now modern scientific studies have backed up this claim, discovering several metabolic processes involved in the digestion of ginger that literally warm you up from the inside out. While ginger’s warmth makes it a much-loved ingredient in winter, its health benefits are also well documented. The spice, which has been used medicinally since the ninth century, offers vitamin C, magnesium, potassium, B vitamins and more. But this list of nutrients is just the beginning. It is also filled with antioxidants, which help your body fight the stress and oxidation that can lead to ailments like high blood pressure, heart disease and cancer. When fresh, ginger also contains a compound called gingerol, an anti-inflammatory. Gingerol acts as a natural pain reliever, helping ease symptoms of arthritis, and athletes have even noticed that regularly eating ginger can help with muscle recovery.
Your local destination GALLERY TE PUNA
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NUTRITION
Ginger is a friend to diabetics, helping regulate blood sugar levels and improve the function of insulin. And if you’ve ever popped a ginger lolly to combat sea, motion or morning sickness, you know of its benefit in easing nausea and settling stomachs. Similarly, it brings some relief to indigestion, reducing bloating and stimulating digestion by speeding up the process of food’s journey from stomach to gut. Here in New Zealand, a quick Google search of ginger brings up page after page of ginger crunch recipes, which is a good indicator of our favourite way to use and consume this fragrant spice! But if you’re looking to branch out this winter, there’s plenty of other ways to use it at home. Try carrot and ginger soup, ginger chicken, or braised beef with ginger. Borrow from southeast Asia and make your own curry paste or opt for a classic Kiwi ginger cake. And if you’ve caught a winter cold, simply squeeze some lemon, stir in some honey and add a slice of fresh ginger to make your own soothing drink. Get creative and enjoy warming up with ginger this winter.
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.
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... AND ALL THINGS NICE RECIPES & IMAGES AMBER BREMNER
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RECIPES
If your sofa is calling, you might be in need of fortification to power through that next binge-worthy television show. These cosy winter desserts are warmed up using both ground ginger for intensity and ginger root for freshness.
BROWN RICE PUDDING WITH ORANGE GINGER SYRUP Fragrant with ginger, orange, cinnamon and cardamom, this creamy rice pudding can be served hot, cold, or anywhere in between. I not-so-secretly adore it for breakfast. The orange ginger syrup lends brightness and sweetness and is equally good made with maple syrup or honey. Discard the orange zest if you prefer. Its bitterness pleases my negroni-loving heart, so I leave it in.
SYRUP
PUDDING
Combine pudding ingredients in a saucepan. Simmer, stirring occasionally, for 30 minutes, until rice is very tender. It will still be quite wet but will thicken further on standing.
2 cups cooked brown rice 1 x 400ml can coconut cream 1 cup almond milk 2 tbsp maple syrup or honey 1 tsp ground ginger 1 tsp finely grated fresh ginger 1 tsp finely grated orange zest 1 tsp vanilla extract ½ tsp cinnamon ¼ tsp ground cardamom
two strips orange zest, thinly sliced thumb sized piece of fresh ginger, finely grated ½ cup fresh squeezed orange juice ¼ cup maple syrup or honey 2 tbsp water
For the syrup, use a peeler to take two strips of orange zest from an orange. Thinly slice. Grate the ginger, then squeeze its juice into a small saucepan. Add remaining syrup ingredients, then simmer for 20–30 minutes until the syrup has thickened a little. Serve pudding with a drizzle of syrup and some strips of zest if you like. Leftover syrup will keep in the fridge for at least a week.
pinch salt
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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.
GINGERBREAD SELF SAUCING PUDDING Self saucing pudding needs no introduction. This is an easy but delicious recipe that uses common pantry ingredients. With one exception – molasses, which brings dark complexity to the gingerbread flavours, while packing a nutritional punch as a great source of iron and calcium. Serve with vanilla icecream and watch it disappear. DRY
WET
2 cups self-raising flour
1 cup almond milk
½ cup brown sugar
½ cup mild flavoured oil (I used grape seed)
1 tbsp ground ginger
¼ cup molasses
1 tsp cinnamon
1 tsp fresh ginger, finely grated
½ tsp mixed spice ½ tsp ground nutmeg
SAUCE
¼ tsp salt
2 cups boiling water ¾ cup brown sugar 2 tbsp golden syrup 2 tsp ground ginger
Preheat oven to 180°C fanbake. Mix dry pudding ingredients together in a large bowl. Mix wet ingredients together, then add to dry and stir to combine. Pour into a greased 8-cup capacity casserole dish. Mix sauce ingredients together until sugar is dissolved, then gently pour over the pudding (this is easiest to do with the dish already on an oven rack). Bake for 35 minutes, then allow to cool for 10–15 minutes before serving.
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F E AT U R E
Your Home, Your Sanctuary INTERIOR DESIGN FROM THE FLOOR UP WORDS LIZ FRENCH
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"Build your interior layer by layer..." KATHRINE MCDONALD, KATHRINE MCDONALD DESIGN
Gerrand Floorings are the ‘go to’ for many Bay of Plenty interior designers who agree that flooring should be one of the first decisions made in planning your interior. They are also unanimous in seeing their role as providing the guidance and expertise that ensures your home reflects your taste, not theirs. Planning an interior can be a daunting task. That’s where an interior designer comes in, not to tell you what to do, but to help you identify clearly what is important to you in your home, and to source the best for you. Begin at floor level Interior designer Kathrine McDonald says she always advises starting with the flooring as the all-important base and building your interior layer by layer, always keeping function and mood in mind. Do not be dictated to by current trends Current fashion in interior design may influence your choices but should not dictate them. Sally Lines from Urban Lounge says that it is far more important that your home works for your lifestyle (which may be quite different for a busy family than for a professional couple) and that you should focus on what you have always genuinely loved rather than following trends. Sort the loves from the likes The designers at Blank Studio suggest an inspiration board, taking its cue from your environment, favourite furnishings, looks you have seen in magazines and on social media. If you identify the ideas and looks you really love from those you just like, you will see a clear pattern emerging.
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"Focus on what you have always genuinely loved..." SALLY LINES, URBAN LOUNGE
Make first choices where you have least choice Interior designer Tina Jones advises that with not many options, you should start where you have the least choice and invest the most in horizontal surfaces like benchtops, carpet and hard flooring. Start with a key loved piece The word love keeps popping up! Designer and lover of conscious layering, Kim Farrant from Tilly & Tiffen encourages you to identify something you are in love with, be it a family heirloom or favourite piece of art or wallpaper and pull tones and colours from this piece. You will be surprised at how a scheme naturally evolves from that key item.
"Pull tones and colours from this (favourite) piece" KIM FARRANT, TILLY & TIFFEN
Does it bring you joy? Maree Kondo’s philosophy might be just too minimalistic for many, but the theory is sound. Amber Elliston of Amber Interiors advises choosing colours, materials and furnishings that bring you joy and that you know you will love to live with. This ensures your home is a genuine reflection of you and will stand the test of time. When it comes to flooring, Gerrand’s interior design colleagues are unanimous in loving New Zealand made wool carpet, for its texture, pile, the depth it creates and the pure soft comfort it gives. They favour pairing wool carpet with hard flooring in harder working areas – be it timber or one of the many engineered woods now available – using contrasting or blending colours. A preference for natural fibres and tones comes through clearly, tempered always with the goal to create an interior that reflects your personality and one you will always love to come home to. See Gerrand Floorings’ website for profiles of designers who work with Gerrand Floorings and their interesting and informative tips. Gerrand Floorings 123 Hewletts Road, Mount Maunganui www.gerrand.co.nz
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WHAT I DO WITH
WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES
There’s a good chance that if you’ve made hummus at home before, you have a jar of tahini lying around in the fridge. But have you thought of how else to use it? Tahini is a smooth paste made from grinding hulled and lightly toasted sesame seeds. The earliest mentions of this ancient paste date back to 3500BC! It is hugely popular in the Middle Eastern food scene and is also widely used in Israeli, Chinese, Korean, Japanese and African cuisines. PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ
It would be rude not to mention the importance of tahini in hummus. Creamy, nutty and rich, hummus would be bland without tahini. Andre Da Silvera from Elizabeth Café is in love with his beetroot hummus – vibrant, sweet and smooth, thanks to tahini. Along with smoothness and depth of flavour, tahini adds a range of vitamins and minerals to the already nutritious dip. Tahini has the same effect in baba ganoush, a smoky eggplant dip. Lisa Quarrie from Hayes Common in Hamilton told me that “many people mistakenly add oil for creaminess, but it’s the tahini that will give you that and keep your dips light”.
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Tahini and yoghurt are a match made in heaven. The nuttiness balances out sour yoghurt tang and it’s beautiful over the likes of pan fried fish with fresh mint and pomegranate seeds. Mix good quality Greek yoghurt, olive oil, lemon and tahini for a thick, flavoursome dip. Spread this on toast with drizzled honey and dukkah, dollop over energy bowls or spread it underneath panfried Moroccan chicken. Andre’s second favourite use of tahini is his dreamy dip. Mix together 5 tbsp of coconut cream, half a smashed avocado, 2 tsp of tahini, 1 tbsp of lime juice and a handful of chopped coriander plus salt and pepper to taste. Spread it on toast, use as a dip or a dressing – delish! You can also turn tahini into a staple dressing for your fridge by whisking it together with olive oil, lemon, maple syrup and salt. Take this base dressing and play with the flavours and consistency; you could use any winter citrus, Middle Eastern spices or zingy flavoured vinegars. Use this dressing over roasted cauliflower, crispy falafels, a winter nourish bowl or wok-fried broccoli.
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F E AT U R E
you decide to use tahini, you’ll love the rich creaminess of this Middle Eastern staple. QUICK WAYS WITH TAHINI (available from Vetro): · Stir into yoghurt · Make into a salad dressing · Use as a nut butter substitute · Add to brownies, cookies or banana bread · Blend into smoothies · Use in hummus and baba ganoush
Tahini is not limited to Middle Eastern cuisine; sesame is an integral flavour in Chinese cooking too. It can be used in any variety of combinations with miso, soy sauce, honey, lime, fish sauce, oyster sauce, rice wine vinegar and sesame oil for dressings and marinades. The use of peanut butter in baking is limitless, with thousands of recipes at one’s disposal. But have you thought of swapping out the classic peanut butter for tahini? The sesame paste lends an earthy and less sickly-sweet flavour; use tahini in cookies, brownies, cakes. Whisk a few teaspoons into a buttercream to ice your next celebration cake using chocolate or banana as your base. I love putting a spoonful of tahini in my banana smoothies and, if you have them on hand, add Medjool dates in the mix too. Add it into bliss balls or muesli slice for a healthy snack or, for something a little naughty, stir into a hot chocolate. However
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Bake for Ukraine INTRO VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
As we watch events unfold in Europe and the plight of Ukrainians, it’s hard not to feel helpless, but you can help. Sarah Stuart-Black, Secretary General at New Zealand Red Cross, says, “The situation in Ukraine has really touched Kiwis, who have generously supported our appeal. However, there is still so much to do and so many who need help. Donations are being used for practical support to alleviate suffering and give hope, and we sincerely thank everyone for their support.”
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RECIPES
Ukrainian Kiwi Olena Williams is based in Taranaki and has started a Facebook page (@vigilforukraine) highlighting some of the amazing things people are doing from local artists auctioning work for Ukraine to bake sales and even local schools performing the unofficial antiwar anthem – Oi U Luzi. Good George sold out of their Piss Off Putin vodka and raised $50,000 for the Red Cross in the process. In the Bay of Plenty, Falls Café held a fundraiser in April making and selling Ukrainian food. Harriet Campbell from Falls Café says they made “solyanka soup which we served with pampushky garlic bread, holubtsi cabbage rolls, varenyky dumplings, deruny potato cakes and piroshki mince filled buns which we served with garlic olive oil. These were all so delicious! The cabbage rolls and the mince buns were my favorite. Then there was yabluchnyk apple cake, medivnyk honey cake, maktort poppy seed cake, oreshki walnut caramel cookie and the iconic Kyiv cake.” Harriet says she loved the Kyiv cake so much she has made it several more times and all profits from the sale of it go to a Ukrainian charity. Kiwis wishing to help the people of Ukraine can make a donation through New Zealand Red Cross by visiting their website. One hundred per cent of donations will be used to help the people of Ukraine, with much of the funding going directly to international Red Cross teams on the ground there and in neighbouring countries who are providing support to the many people in need. www.redcross.org.nz/donate/ukraine-humanitarian-crisisappeal
Ukrainian Honey Cake
Olena gave us this traditional recipe for honey cake or medovik, which is one of the most popular desserts in many Slavic countries. The cake originated in Russia with a young chef seeking to impress Empress Elizabeth Alexeievna, wife of Alexander I. Empress Elizabeth hated honey, and any dish made with it. It was said that she despised honey so much that any dish that had even the slightest hint of the sticky, sweet substance would cause her to go into a full-on fury. Unaware of this, a young new pastry chef in the Imperial kitchen baked a new cake with honey and sour cream. The Empress didn't realise that honey was the sweetness she was tasting because the layers of sour cream masked the strong honey flavour. The Empress didn’t just enjoy it, she loved the cake, and it became a firm favourite. Over time the cake has changed slightly with condensed milk (used in Olena’s recipe below) or custard replacing the sour cream. What has remained is the popularity of the cake in this region of the world. DOUGH
2 eggs (we used Otaika Valley Free Range) 1 cup sugar 100g butter 2 tbsp liquid honey 1 tsp baking soda 1 tbsp white vinegar 3 cups plain flour CREAM
250g butter, softened 1 395g tin condensed milk Beat together eggs and sugar until fully combined then add in the butter, honey and white vinegar. Whisk together over a double boiler until the mix is all melted and the honey and sugar is dissolved, then mix in the baking soda.
Take off the heat and gradually fold in the flour. Tip out onto a floured surface and knead until smooth. You can dust with extra flour if needed, it is quite forgiving. Preheat the oven to 175°C. Shape the dough into a log and divide into 8 equal parts. Shape each dough piece into a ball. On a piece of baking paper, roll a dough ball out into a thin sheet. Keep the remaining pieces covered with a tea towel. Cut the dough into a disc using a 15cm cake ring or plate. Keep any excess scraps off to the side on a separate oven tray (you will bake these later). Prick the disc with a fork, then bake for 7–8 minutes until golden. Repeat with the other dough pieces. Cool the cooked discs on a wire rack. Once all of the dough has been rolled out and trimmed, bake the scraps until golden and dried out. When cool, blitz these into a crumb. Whip the butter and condensed milk together until thick and fluffy. This may look like it is about to split, but it does hold itself. Layer the first disc on a flat plate. Spread a ninth of the condensed milk/ butter cream on top. Repeat this with the other 7 layers, reserving twoninths of the cream aside. Use the last bit of cream to cover the entire cake, then gently press the blitzed crumbs to coat the cake. Allow to sit overnight in the fridge to soften a little, then serve the next day with a cup of tea.
PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
EVENTS TAURANGA FARMER’S MARKET Where local and convenience collide. The Tauranga Farmer’s Market is on every weekend, rain, hail or shine. Saturday 8am–12noon 31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz MATARIKI DISH CHALLENGE Eateries from around the region will showcase a dish that celebrates both local and highlights Matariki. So this winter get out and discover something new in your own neighbourhood. June 13–July 17 www.matarikidishchallenge.co.nz THE 59TH NATIONAL JAZZ FESTIVAL The National Jazz Festival has been entertaining hundreds of thousands of residents and visitors to the region for 58 years. 20–26 June www.jazz.org.nz TRUFFLE DINNER AT THE TRADING POST Enjoy a four-course menu based on seasonal and local products, highlighting freshly dug Te Puke truffle. 1–2 July www.eventfinda.co.nz/2022/truffledinner/te-puke WEST END WIGGLE A Traditional Longboard Festival presented by Salt Air Surf. 9–10 July Ōhope, Whakatāne www.facebook.com/thewestendwiggle TAURANGA TASTING TOURS Delectable Delights at Zealong Start with your choice of complimentary Zealong tea and begin your culinary experience. A thoughtfully crafted savoury and sweet selection to complement your Zealong tea served amidst breathtaking views of the Waikato region. July 10 Cost $112.00pp (covers high tea & transport) www.smore.com/e6t93-delectabledelights-at-zealong NOURISH AND NZ WINTER TRUFFLE CLASSES Join Vicki in her kitchen and discover how to cook and enjoy beautiful NZ Winter Truffles. Go home with full tummies, recipes and a truffle to try out what you learned. Cost $175pp Sunday 3 July, 11am www.nourishmagazine.co.nz/shop PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ
GREAT NEW ZEALAND FOOD SHOW Let The Great New Zealand Food Show take your taste buds on a culinary journey. Experience a fantastic day out with family and friends, sampling the latest foods, wines and delicious products. 16–17 July Claudelands Events Centre, Hamilton www.greatnzfoodshow.co.nz YANA MEECH EXHIBITION Yana Meech is a local Katikati painter. Her work is predominantly ink and acrylic on canvas. Her style ranges from contemporary abstract cityscapes and landscapes to seascapes and florals. Gallery Te Puna Late July through August 15E Minden Road, Te Puna www. gallerytepuna.com www.yanameech.com X*AIR GAMES X AIR IS BACK IN 2022! After 15 years off, X*Air returns with an all new event for action sports. Skate, BMX, Scooter, FMX, BMX Big Air and music will make a return to XAIR at Bay Park, Mount Maunganui. 29–30 July Trustpower Bay Park, Mt Maunganui www.xairnz.info MOUNT MAUNGANUI HALF MARATHON Come explore Mount Maunganui for a running festival including a 21km half marathon, 10km and 5km options. The course is flat and fast and will finish on the beautiful beaches of Mount Maunganui where you can celebrate your efforts with friends and family. 27 August www.mountmaunganuihalfmarathon.co.nz EVENTS AT FALLS RETREAT Gather Experience Experience and gather in Falls organic veggie gardens followed by a delicious two course seasonal lunch. Thursday 23rd June | $120pp Matariki Paddock to Plate Experience 4 courses celebrating Māori New year. Sat June 25th | $120pp The Full Monty Gardening Workshop A comprehensive workshop covering all the fundamentals of growing organic, nutrient dense healthy veggies. Sat July 2nd | $150pp www.fallsretreat.co.nz
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