Nadia October/November 2017

nadia OCTOBER | NOVEMBER 2017

WHAT’S YOUR FLAVOUR? • Exotic salads • Fruity delights • Zingy toppings and more!

D ayd re a m b e l i eve r Our non-scary guide to goal-setting

How to be less than perfect

Relaxing your health & happiness expectations

Hip, hip, hooray!

Celebrate!

Healthier treats for the kids

IT’S OUR FIRST

BIRTHDAY See our party menu, page 42

ďŹ sherpaykel.com

Contents

26

42

69

Well-thy

Food

Fast & Fresh

22

42

68

30 34

Goals workshop Inspiration and ideas to help get you on track How to be less than perfect Learn to let go and embrace your imperfections Sleep talk Why a good night’s sleep is like free therapy

50 58

It’s our party A scrumptious menu for your next celebration Pretty in pink ’Tis the season for ravishing rhubarb and sweet strawberries Oh honey, honey Heaven-sent honey recipes – both savoury and sweet

74 80 82 88

NADIA live!

90 38

Healthy, Well-thy, Wise Join the NADIA team for an afternoon of food, yoga and wellbeing advice and walk away with a bumper goodie bag worth over $200

All topped up Toppings to give your breakfast, lunch and dinner a final flourish Let them eat cake Healthier party treats that the kids will love Mushroom magic Take favourite family meals to the next level Flash in the pan Become a crepe connoisseur with our workshop Easy, brie-zy and full of bite Three fun ways with a wheel of brie Salad supreme Eat the rainbow with nutrient-packed salads from Nadia’s new cookbook

“I actually like to embrace a certain amount of chaos in our lives – it makes the dance more interesting ” – Nadia Lim Read more about the joys of living an imperfect life on page 30

4 nadia

OCTOBER | NOVEMBER 2017

SPRING | ISSUE 7

103

119

133

People

Community

Adventure

94

120 You’ve got mail Your chance to share what you’re thinking, making and cooking 121 Going up! Avocados are back in season so try this delish smoothie recipe and learn how to select the perfect fruit 122 Bodhi’s corner Nadia’s son has become a fussy eater… Find out what she’s feeding him to keep the peace at mealtimes 123 Go-time in the garden Discover the best veges and herbs to plant in spring 124 Cooking catastrophes A microwave nightmare and a deep-frying disaster 124 How to carve a jack-o’-lantern Happy Halloween – it’s time to DIY 125 Baked parmesan courgette fries The perfect snack for sharing

128 How to save a life The Auckland zookeeper fighting to save Sumatran orangutans, elephants and more 134 London’s calling We cross the bustling British capital to check out three famed food markets

In a nutshell Meet three couples dedicated to growing the perfect nuts 100 The sweet life A family’s new adventure in Akaroa – thanks to the humble doughnut 106 Bumper crop Meet the friendly faces at this melting-pot market garden 112 Words from the wise Octogenarian Avis Leeson believes gardening is the ultimate life lesson 114 Into the wild We chat with Charlotte Devereux, co-founder of Girl Undiscovered

nadialim.com

facebook.com/nadialimcooks

@nadiamagazine

nadia 5

Regulars 6

From Nadia Birthday celebrations and goal-setting with our editor at large 10 Goods Eco-friendly cleaning, new food finds, gardening essentials and floral beauty 18 What’s cookin’? Happening events, new drinks, good causes and the latest buys 140 Recipe index All the recipes at a glance 144 Subscribe and receive a free Ecoya candle worth $42.95

youtube.com/nadialimchef

WE ARE ONE!

H

appy birthday to us, happy birthday to us!

Yep, it’s NADIA magazine’s first birthday.

Our star team started on this big project one year ago. I have to give a shout-out to

Shelley (Ferguson) and Lucy (Slight) for their all-round amazingness as people and their ability to bring this magazine together in such a beautiful, meaningful way; Tanya (Wong) for bringing the content to life through scores of gorgeous pages; Fiona (Ralph) for interesting and inquisitive stories; and Steph (Attwater) and Sally (Conor) for making sure it all makes sense. And, of course, to YOU for reading this magazine – without you it wouldn’t be here, so thank you.

One year on is the perfect time to review how things are going at NADIA, what our goals are for the next year and how we’re going to kick them. Since we’re doing it, we’ve included

> Do some volunteer gardening for a community garden > Experiment with making my own coconut yoghurt > Put family photo albums together (biiiiig job!) > Make sheesh-loads of lemon curd and preserved lemons > Create cocktails to enjoy with friends, using the plum, cinnamon and star anise gin I made (which has been sitting in my cupboard since last summer).

a workshop on goal-setting for you too, including different ways to work towards achieving your aspirations – because if there’s one thing I’ve learned, it’s that there’s no rule book.

The right way to fulfil your goals, dreams or visions is so different from person to person. As long as you know your end destination, there are many roads and routes that can lead to it – you’ve just got to find which one best suits you.

Woohoo! Strawbs are just about back in season. Some years I eat so many in one sitting that I get hives – true story.

Check out page 50 for some delectable strawberry and rhubarb recipes.

If you have kids, you might want to read our feature on healthier kids’ party food, but don’t worry – it’s still utterly yummy, of course!

Wherever you are, whatever you’re doing, I hope you’re enjoying some spring sunshine. Happy reading, cooking, dreaming and goal-setting.

We’re excited to announce the first ever NADIA magazine event: A Healthy, Well-thy, Wise workshop on 11 November.

Join the team for an afternoon of yoga, food and wellbeing tips from our experts.

Find out more on page 38.

With thanks to our sponsors Dole, Royal Skin, True Food & Yoga and WE-AR.

WINNER! 2017 SUPREME MAGAZINE OF THE YEAR 2017 BEST MAGAZINE – LIFESTYLE 6 nadia

PHOTOGRAPHY Todd Eyre (portrait), Daniel Allen (background).

A few goals I’m planning to tick off before summer

Banana loving Kiwis can now find the little green frog symbol on Dole Ecuadorian bananas in their local supermarket.

The Rainforest Alliance Certified™ seal means your bananas and pineapples were produced according to strict standards that protect wildlife and improve conditions for workers and their communities. Dole’s Rainforest Alliance certified farms undergo audits to ensure they comply with rigorous social criteria designed to protect workers, families and nearby communities.

www.dolenz.co.nz

#choosesustainable

DoleNewZealand

Editor at large Nadia Lim ART & EDITORIAL Editor in chief Shelley Ferguson Associate editor Lucy Slight Creative director Tanya Wong Features editor Fiona Ralph Chief sub editor Stephanie Attwater Sub editor Sally Conor Editorial assistant Fiona Williams Contact us at nadia@bauermedia.co.nz DIGITAL Digital food editor Saru Krishnasamy CONTRIBUTORS Daniel Allen, Helen Bankers, Holly Jean Brooker, Nicola Edmonds, Todd Eyre, Pippa Fay, Lisa Fitzgibbon, Lauren Freeman, Annabel Inglis, Annaliese Jones, Dr Mel Kuehn, Vanessa Lewis, Peta Mazey, Erin-Monique O’Brien, Ashley Quérée, Rebekah Robinson, Kat Stanley, Tracey Sunderland, Jordan Vickers, Jo Wilcox ADVERTISING | MARKETING | CORPORATE Commercial director Paul Gardiner Group sales director women’s lifestyle Anna Magasiva Commercial brand manager Liezl Hipkins-Stear, 09 308 2873, lhipkins@bauermedia.co.nz Advertising sales (direct) Sunny Humphries, 09 308 2674, shumphries@bauermedia.co.nz Directory advertising Kim Chapman, 07 578 3646, classifieds@xtra.co.nz Group marketing manager Francesca Knox

Cover story It’s our first birthday here at NADIA so we’re celebrating in style. Feast your eyes on our delicious party spread starting on page 42.

STYLING Ashlee Quérée.

ART DIRECTION Tanya Wong.

PHOTOGRAPHY Todd Eyre.

PRODUCTION Deputy production manager Lorne Kay Printer Webstar Distributor Gordon & Gotch EXECUTIVE Managing director NZ Brendon Hill General manager publishing and insights Tanya Walshe Chief executive officer Paul Dykzeul PUBLISHED BY BAUER MEDIA GROUP (NZ) LP Editorial office Bauer Media Group, Shed 12, City Works Depot, 90 Wellesley St, Auckland. Phone (09) 308 2739. Email nadia@bauermedia.co.nz. Postal address: Private Bag 92512, Wellesley St, Auckland 1141.

Subscription enquiries Auckland subscribers phone (09) 308 2721 or call toll-free on 0800 MAGSHOP (0800 624 746), email magshop@magshop.co.nz or visit magshop.co.nz. Payment with order (quote credit card details or enclose a New Zealand cheque payable to Bauer Media Group). Please advise any change of address.

Advertising enquiries NEW ZEALAND Auckland: Liezl Hipkins-Stear, ph (09) 308 2873, email lhipkins@ bauermedia.co.nz. Direct sales: Sunny Humphries, ph (09) 308 2674, email: shumphries@bauermedia.co.nz.

Directory advertising: Kim Chapman, ph (07) 578 3646, email classifieds@xtra.co.nz. Sales Manager Wellington & Christchurch: Ros Ellison, ph 021 626 669, email rellison@bauermedia.co.nz. Sales Manager Australia, New Zealand titles: Rachel McLean, ph (09) 308 2760, email rmclean@bauermedia.co.nz.

NADIA (ISSN 2537-6616) is subject to copyright in its entirety. The contents may not be reproduced in any form, either in whole or in part, without written permission of the publisher. All rights reserved in material accepted for publication, unless initially specified otherwise. All letters and other material forwarded to the magazine will be assumed intended for publication unless clearly labelled “not for publication”. Opinions expressed in NADIA are those of the contributors and not necessarily those of Bauer Media Group (NZ) LP. No responsibility is accepted for unsolicited material. Paint colours may alter in the printing process. This magazine is subject to NZ Press Council procedures. A complaint must first be directed in writing to the editor’s email address. If not satisfied with the response, the complaint may be referred to the Press Council PO Box 10-879, The Terrace, Wellington 6143. Or use the online complaint form at presscouncil.org.nz. Please include copies of the article and all correspondence with the publication.

8 nadia

Vito [Insert your dreams here].

We’ve filled the Vito with great standard features like exceptional fuel efficiency, a 5-star ANCAP safety rating ^ and ATTENTION ASSIST, so all that’s left for you to do is fill it with your small business dreams.

There are hundreds of custom options to choose from for any business size or type.

To see where your business will go in a Vito, visit your local authorised Mercedes-Benz Vans dealer to test drive today. ^ All vehicles from July 2016 production onwards.

GOODS HOME

Come on, keep it clean Thinking it’s time for a spit, polish and shine? These handy helpers will get your home looking spick and span

1

2

3

4

11

10

5

9 8 12 7

14

6 15

16

1 Ostrich feather duster by Redecker, $49, from Paper Plane.

2 Spit & polish spray by Murchison-Hume, $16.99, from Stevens. 3 Dust pan and brush set by Iris Hantverk, $65, from Paper Plane. 4 Soap dispenser, $22.95, from Freedom.

5 StaBiotic mist home spray, $19.95, from Airbiotics. 6 Soap bars, $2.19 each, from Red Seal. 7 Pot brush by MurchisonHume, $7.99, from Stevens. 8 Dish brush replacement head

by Murchison-Hume, $4.99, from Stevens. 9 Natural bristle dish brush by Murchison-Hume, $7.99, from Stevens.

10 Laundry bar & stain stick, $9, from Ethique. 11 Rose spray cleaner, $8.95, from Wendyl’s. 12 Ultra sensitive glass & surface cleaner, $6.50, from ecostore. 13 Tea towel, $16.95, from Freedom. 14 Peppermint cleaning paste, $14.95, from Wendyl’s. 15 Natural laundry powder patchouli concentrate, $9.95, from Wendyl’s. 16 Toilet brush, $39.95, from Freedom.

17 Dust pan and brush set, $29.95, from Freedom.

18 Extra clean laundry powder, $7.29, from ecostore.

Tiles: Boulevard white 595mm x 595mm tiles, $89.90 a square metre or $31.83 each, from Tile Depot.

17

18

10 nadia

STYLING Lucy Slight and Tanya Wong. PHOTOGRAPHY Rebekah Robinson.

13

There’s never been a better time to update your window shades. All Luxaflex® rollershades, shutters and Duette® cellular shades are 15% off until Oct 31.

Rollershades: Choose blockout, light filtering or sunscreen. A twin bracket system lets you combine two shades in one, for a day and night solution.

Luxafl ex window coverings are designed and built for superior

Duette ® cellular shades: A beautiful way to reduce heat loss or gain.

Choices include sheer, translucent or opaque fabric and 10mm or 20mm cell.

performance and longevity.

From fabrics and materials

Countrywoods shutters: Available in a comprehensive range of paint and stain

through to operating systems,

colour options, genuine timber shutters add value and elegance to your home.

expect nothing but the best.

®

SPRING

SALE 15% OFF

SHUTTERS, DUETTE & ROLLERSHADES until Oct 31

Beauty is in the details

Find online at luxaflex.co.nz

PRO2007 NAD

GOODS PANTRY

Ready to eat Feast your eyes – and taste buds – on these fresh foodie finds

1

1 Minty Ohm tea, $15.90, from Libertine Blends. 2 Crispy Flats with beet, carrot and rosemary, $9.95, from Little Bird. 3 Salmon pack for two, $29.99 plus delivery, from Freshcatch. 4 Orange with chilli, mint and cocoa nibs, toasted hazelnut and intense dark organic chocolate blocks by Bennetto, $6 each, from New World.

5 Strawberries & cream ice cream by Haagen-Dazs, $12.49, from supermarkets. 6 Golden Falafel by Kohkoz, $9.49, from Farro Fresh.

7 Passionfruit sorbet by Kohu Road, $12.99, from Farro Fresh and select supermarkets. 8 Fresh banana milk by Lewis Road Creamery, $3.69, from supermarkets. 9 Salted macadamia with maple & vanilla bean spread, $15.99, from Forty Thieves. 10 Spiced chickpea and spinach pie by I Love Pies, $4.99, from supermarkets and gourmet food stores. 11 Peach, mango and passionfruit fruit compote by Barkers, $5.99, from supermarkets. 12 For The Love of Garlic dip by Kohkoz, $6.99, from Farro Fresh. 13 Seasonal Guatemala single origin coffee, $16, from Jamaica Blue. 14 Organic quinoa by Ceres Organics, $7.95, from supermarkets and health stores. 15 4 seed oat crackers with fennel by 180 Degrees, $4.59, from supermarkets.

16 Detox smoothie base by Goodness Kitchen, $9.99, from supermarkets and gourmet food stores. 17 Gooseberry Bomb craft wine by Allan Scott Family Winemakers, $8.99, from wine retailers.

18 Ruby Perfection organic raw sauerkraut, $13.99, from Be Nourished. 19 Orchard Road Bites by Loaf, $2.99, from supermarkets. 20 Activated trail mix by Alison’s Pantry, $3.99 per 100g, from New World. 21 Mitey-Cheese popcorn by New Zealand Kettle Korn, $3.49, from supermarkets. 22 Unsalted butter by Westgold, $6, from supermarkets.

2

3

4

5

6

22 7

9

10

21 11

19 12 18 20

13 17 16 15

14

12 nadia

STYLING Lucy Slight and Tanya Wong. PHOTOGRAPHY Rebekah Robinson.

8

START SAYING

YES

GOODS OUTDOORS

How does your garden grow?

Whether you have silver bells and cockle shells, or cabbages and beets, it’s time to tend to your crops

1

2 3

4

6 7 5

15

14

8 13

11 10

1 Women’s wool runners in Kotare plum, $160, from Allbirds. 2 Watering can by Haws, $25, from Paper Plane. 3 Panama wide-brim hat by Hills, $197.50, from Hattitude. 4 Terracotta planter, $15, from Made in Mexico pop-up store. 5 Burt’s Bees almond & milk beeswax hand cream, $25. 6 Ceramic microgreen container, $39, from Frolic Ceramics, and microgreens, $3.95, from Organic Seedlings. 7 Gardening bag by Deadly Ponies, $115, from Everyday Needs. 8 Eco Tan natural coconut sunscreen SPF 30, $39.95. 9 A6 Memobottle, $59, see until.com.au for stockists. 10 Single Step Bypass pruner by Fiskars, $27, from Bunnings. 11 Ceramic microgreen container, $39, from Frolic Ceramics, and microgreens, $3.95, from Organic Seedlings. 12 Coming Un Stuck: Recipes to Get You Back on Track by Sarah Tuck, $59.99, from Whitcoulls. 13 Karen Murrell moisture stick, $30. 14 Ceramic watering jug, $23, from Frolic Ceramics.

15 Peppermint stripe socks, $28, from Thunderpants. Background: Tuff Turf artificial grass in Summer Tuff 20mm, $49.90 per linear metre, from Bunnings.

14 nadia

STYLING Lucy Slight and Tanya Wong. PHOTOGRAPHY Rebekah Robinson.

9

12

GOODS BEAUTY

Love blossoms Spring into action with floral fragrances and a bloomin’ beautiful colour palette

1

3

2

4 5

20

6

19

18 17

9 8 16

13 15

14

12

10

1 Karen Murrell lipstick in Orchid Bloom, $30. 2 The Body Shop White Musk EDT, $59.95. 3 Olive nourishing botanicals gift set, $19.95. 4 Faby nail lacquer in A Kiss from Beirut, $20. 5 Kiehl’s Butterstick lip balm in Pop of Peony, $38.

6 Matakana Botanicals rose & peony diffuser, $35. 7 Maybelline New York Face Studio Master blush & highlighting kit, $22.99. 8 Winky Lux flower balm, $25 from Mecca Maxima. 9 Trilogy No. 15 beauty oil, $42.99. 10 Ethique lavender & vanilla solid deodorant, $24. 11 Ashley & Co Lip Punch, $14.95. 12 Lush Rosy Cheeks fresh face mask, $16.50.

13 Byredo Inflorescence EDP, $168, from Mecca Cosmetica. 14 George & Edi Havana candle, $39, from Paper Plane.

15 Nude by Nature flawless foundation, $44.95. 16 Formulary 55 shea butter soap in rosewater, $19, from Paper Plane. 17 Dream Cream face scrub, $35.95. 18 Dermalogica phyto replenish oil, $139. 19 Naturally European White Flowers rollerball perfume, $21.99. 20 Ecoya wick trimmer, $19.95, and Summer candle in coastal kowhai & fig, $52.95.

Artificial blossom stem, $34.95, orchid spray, $12.95, phalaenopsis, $9.95, all from Freedom.

16 nadia

11

STYLING Lucy Slight and Tanya Wong. PHOTOGRAPHY Rebekah Robinson.

7

WHAT’S COOKIN’?

Happening events, latest buys, new eats and interesting bites of local info

№1 Save Kiwi Month!

This October, do your bit to help protect our native kiwi from extinction: > Hold a Great Kiwi Morning Tea on Friday, 27 October. > Make your patch predator free: trap a rat, possum, stoat or weasel that might pose a risk to kiwi and other native birds. > Volunteer at one of the existing kiwi projects near you. > Have your dog kiwi-aversion trained (it’s quick and easy). > Buy Kat Merewether’s Kuwi the Kiwi children’s book. A portion of the proceeds from every Kuwi book or product sold goes to kiwi conservation.

Visit kiwisforkiwi.org to find out more about Save Kiwi Month and the Great Kiwi Morning Tea.

№2 Dinner time Eat My Lunch is launching Eat My Dinner to deliver wholesome, freshly made meals to Kiwi households. For every dinner purchased, a lunch is provided for a kid in need. Designed by award-winning chef Michael Meredith, Eat My Dinner comprises a main dish, salad and sides, and there’s a kids’ menu too. eatmylunch.nz

№3 Book lovers, rejoice! Book subscription service Bookabuy is now delivering to New Zealand. Simply choose a book subscription genre, provide a few details about yourself, and Bookabuy will send a hand-picked, gift-wrapped book to your door each month for $23-$55 including shipping. For something a little extra, you can also buy bundles with the option of books and candles, books and tea, or books and socks. bookabuy.com.au

18 nadia

COMPILED BY Lucy Slight.

Read all about it

THE INSIDER NEWS

№4 Fancy a cuppa?

Bell’s delicate new White Tea range is made using young white tea leaves picked from the tip of the plant to create a gentle flavour with no bitter aftertaste. It is available in Pure, Strawberry & Mango, and Lemon & Honey – subtle flavours which have been carefully selected by Bell’s Masterbrewers to blend with their white tea. Find your flavour in supermarkets for $3.70 for a box of 24.

№5

Things to do in Oct/Nov

> 26 SEP – 30 NOV Ben Warren presents The Hormone Secret seminar series (nationwide). bepure.co.nz > 5 – 8 OCT Waikato Home & Garden Show, Hamilton. waikatohomeshow.co.nz > 7 OCT It! Bay of Islands Food & Wine Festival, Paihia. paihianz.co.nz > 14 – 15 OCT Diwali Festival, Auckland. aucklandnz.com > 29 OCT Dia De Los Muertos Mexican festival, Nelson. eventfinda.co.nz > 4 NOV ‘Celebrate everything spring with Nadia Lim’ at FAWC! 2017, Hawke’s Bay. fawc.co.nz > 11 NOV NADIA magazine’s Healthy, Well-thy, Wise event, Auckland. nadialim.com (and page 38). > 19 NOV Toast Martinborough, New Zealand’s premier wine and food festival, Martinborough. toastmartinborough.co.nz > 29 NOV – 3 DEC New Zealand Flower & Garden Show, Auckland. nzflowergardenshow.co.nz

№6 A little TLC Sixty percent of young women don’t know the signs of breast cancer, aside from noticing a lump, so what better time to get familiar with the girls than during Breast Cancer Awareness Month? Checking your breasts is as easy as TLC – Touch, Look, Check (see below). Plus, mammograms are free for women aged 45-69. For more info go to anychanges.org.nz. > TOUCH both breasts. You’re feeling for any lumps or thickening of the tissue, even up into the armpits. > LOOK in a mirror. Can you see any physical changes to the breast shape, skin or nipples? > CHECK any breast changes with your doctor, even if you’ve had a mammogram recently.

The Sealy Posturepedic Designer Bed campaign returns for its fifth consecutive year in support of the Breast Cancer Foundation of New Zealand (BCFNZ). The beds, designed by Antonia Prebble (pictured), Ardie Savea, Lisa Carrington and Stan Walker, will be auctioned on Trade Me from 16-30 October with all proceeds going to BCFNZ. sealy.co.nz

16-piece cutlery set, $109, from Freedom.

№7 Entertain in style

Cube portable charcoal barbecue by Everdure by Heston Blumenthal, $299, from Heathcote Appliances.

Having the right tools is one of the keys to success in the kitchen.

Whether you’re Heritage deep entertaining indoors or rectangular dish by making the most of the Le Creuset, $54, from longer days with some Smith & Caughey’s. al fresco dining, these aesthetically pleasing pieces should help it Furi Pro Santoku knife, $159.99 all run smoothly. set of two, from Stevens.

nadia 19

Outdoor bar cart, $169.99, from EziBuy.

Well-thy “You are never too old to set another goal or to dream a new dream” – Anon

I

PHOTOGRAPHY One Shot.

t’s often said that the secret to getting ahead is getting started. When it comes to achieving your goals, the first step is often the hardest part. In our goals, dreams and aspirations workshop, which kicks off over the page, we explore a variety of ways to begin envisaging and creating change, because we know this is not a one-size-fits-all endeavour. Whether you want to improve your health or fitness, de-stress as a parent or conquer your fear of failure, we’ve got the inspiration and ideas to help set you on the right track and keep you there.

nadia 21

Got a goal you want to achieve?

Don’t just dream it – visualise it “The law of attraction is forming your entire life experience and it is doing that through your thoughts.

When you are visualising, you are emitting a powerful frequency out into the Universe” – The Secret by Rhonda Byrne

Simplify it

Print by Blacklist Studio, $139, from Paper Plane.

VISION B OA R D S Add extra oomph to your visualisation by creating a vision board of words and images that will help keep you inspired and focused on the things you want to happen in your life. Look at your board daily and imagine your goals as if they have already come true. It’s one of the best ways to activate the law of attraction, says author and motivational speaker Jack Canfield (jackcanfield.com).

FOLLOW THIS SIX-STEP PROCESS TO CONSTRUCT THE ULTIMATE VISION BOARD:

1 List the goals you’d like to achieve within a year.

2 Collect a bundle of old magazines of various types with beautiful pictures.

3 Find pictures that represent your goals and make you feel inspired.

4 Make a collage out of your photos.

5 Add motivational ‘affirmation words’ that represent how you want to feel.

6 Take a few moments to contemplate your vision board every day.

Visualise

VISION BOARD STARTER KIT YOU WILL NEED • Corkboard or pinboard • Scissors • Push pins • Tape or glue • Magazines, photos, notes, quotes – the stuff you want to look at every day • Time!

REMEMBER… When it comes to creating a vision board just do what feels right for you.

There are no hard and fast rules!

PHOTOGRAPHY One Shot.

If goal setting and vision boarding aren’t your thing but you still want to create a change within, how about a word mantra? A good word mantra is a bit like a catchy theme song to a movie. The idea is that choosing a word to act as your theme for the year ahead can help shape your life or business, without the pressure of a targeted goal.

WELL-THY GOALS

N O T A V I S UA L P E R S O N ? K E E P A J O U R N A L GEORGIE HENDL, FOUNDER AND DIRECTOR OF I AM CO, IS A BIG FAN OF JOURNALLING, SO MUCH SO THAT SHE CREATED HER OWN JOURNAL TO HELP OTHERS GET STARTED. SHE TELLS US WHY KEEPING A JOURNAL IS A HABIT WORTH INVESTING IN Journalling is an effective way to get any thoughts, positive or negative, out of your head and onto paper. A journal can become a sacred place to express your frustrations and fears as well as your hopes and dreams.

WHY IS JOURNALLING SO POWERFUL?

It allows you to keep on top of goals The key to sticking with your goals is to keep them clear in your mind, and to regularly revisit them and evaluate how you’re tracking. Keeping goals in your journal is a great way to do this – in fact, it’s the best place for them.

It encourages gratitude If you focus on what you’re grateful for, you'll attract more good stuff into your life and feel more positive and optimistic.

It reduces stress Carving out time for journalling will immediately bring a sense of calm.

Using a journal to write down your thoughts and focus on what you’re grateful for will always reduce stress.

It reduces brain fog Journalling on a regular basis will help to clear your mind. By regularly venting onto paper, you’ll clear out any negativity taking up precious headspace.

It improves sleep If you get into the habit of writing down positive sentiments at the end of the day, you’re much more likely to fall asleep in a calm and happy headspace.

Leather-look plain notebook, $29.95, from anorganisedlife.com.

Traveller’s notebook, $79.95, from notestoself.co.nz.

“By recording your dreams and goals on paper, you set in motion the process of becoming the person you most want to be. Put your future in good hands – your own” – Mark Victor Hansen, co-creator of Chicken Soup for the Soul

I AM journal, $14.90, from iamco.co.nz and select gift stores nationwide.

Take note nadia 23

Yo u f a i l e d … so what?

WATCH AND LEARN ...

FEAR OF FAILURE IS A COMMON HURDLE WHEN IT COMES TO GOAL-SETTING. INSTEAD OF LETTING THIS FEAR PREVENT YOU FROM MOVING FORWARD, WHY NOT GRAB THAT FEELING

BY THE HORNS AND LET IT DRIVE YOU? TIM FERRISS, CREATOR OF THE FOUR-HOUR WORK WEEK (FOURHOURWORKWEEK.COM), HAS CREATED A THREE-STEP EXERCISE TO HELP OVERCOME FEARS…

Need some inspiration from others who’ve done it? These videos from ted.com will get you in the zone:

1

J.K. Rowling’s Harvard University commencement speech, “The fringe benefits of failure”

2

To begin, divide a piece of paper into three columns. Then think of a goal that is important to you but you’ve kept yourself from attempting.

1 In the first column, write down all the things that could go wrong should your attempt fail. Think of the most terrible things possible.

2 In the second column, determine ways you can mitigate the possibility of each of those bad consequences from happening.

3 In the third column, think of how you would recover from each of the scenarios you imagined and wrote in the first column.

Tim Ferriss’ TED talk “Why you should define your fears instead of your goals”

3

Jia Jiang’s TEDxMtHood talk, “What I learned from 100 days of rejection”

As Ferriss told businessinsider.com.au: “You come away from that exercise realising, ‘Wow, I was getting extremely anxious and all worked up over something that is completely preventable, reversible, or just not a very big deal.'”

4

Steve Jobs’ Stanford University commencement speech, “How to live before you die”

Remember that your failures can be stepping stones to your success. Inventor James Dyson said, “I made 5,127 prototypes of my vacuum before I got it right. There were 5,126 failures. But I learned from each one.

That’s how I came up with a solution.

So I don’t mind failure.”

5

Derek Sivers’ TED talk “Keep your goals to yourself”

...

F l e fear 24 nadia

WELL-THY GOALS

TEAM TORTOISE IF YOU’RE KEEN TO IMPROVE YOUR HEALTH, IT PAYS TO HAVE A POWERFUL REASON. SIMPLY DECIDING TO CHANGE SOMETHING ABOUT YOURSELF IS RARELY ENOUGH TO MAKE IT SO. NADIA NATUROPATH AND MEDICAL HERBALIST ANNALIESE JONES SAYS A TRULY MOTIVATING ‘WHY’ MAKES ALL THE DIFFERENCE – PLUS A SLOW AND STEADY APPROACH

F I N D YOU R ‘ W H Y’ If you’re confused about where to start when it comes to your health, I recommend reverse-engineering your health goals by thinking about how you want to feel. Do you want to feel fit, strong and full of boundless energy? Do you need more focus and calm in your life? Or do you want to feel content and happy as opposed to flat and anxious? Once you’ve discovered what you want to experience more of, work backwards from there. Make a list of the steps you need to take to get to that end point. For example: Goal: reduce my anxiety in order to feel calmer and more content Why: anxiety is affecting my relationships and my work How: replace coffee with herbal tea, never skip a meal and work on my confidence.

T H E N G E T R E A L LY S P E C I F I C What herbal tea will you drink? What will you say to your workmate when she automatically brings a flat white to your desk? On what day will you plan your meals and do your food shopping?

Who can you ask to recommend a counsellor, and what day can you book an

appointment? Write all these specifics down and schedule them in your diary.

Taking action is the most important part.

C H O O S E YOU R J OU R N EY Another exercise I find helpful when thinking about health goals is to step back and discover how you don’t want to feel.

Maybe you saw your mother suffer through diabetes towards the end of her life or perhaps your father had a heart attack before his time. Your family health history is an important factor in your own health but it needn’t be the only predictor of what’s in store for you. That power lies with you. Which path will you take?

COMMIT TO IT I know it’s not that easy, and life gets in the way. But you don’t have to do it perfectly the first time, or ever. Perfection is not the point. The point is to be working towards, not away from, your health goals. The power of small successes will perpetuate the motivation you need to carry on.

Remember to revisit your ‘why’ often and combine that inspiration with action, without rushing it. As they say, it’s the tortoise, not the hare, who wins the race.

@annaliesejones_naturopath

Get heal y nadia 25

70% of Kiwi women have health and wellbeing goals they want to achieve

Of those, 57% believe motivation is their biggest impediment to achieving their goals.

– Source: All Woman Talk Health and

NAMASTE ON TRACK SPRING IS THE TIME TO REJUVENATE YOUR EXERCISE REGIME, SAYS NADIA FITNESS EXPERT KAT STANLEY FROM REDEFINEDU. HERE SHE SHARES HER TOP FIVE TIPS FOR KEEPING MOTIVATED – WITH B.F.A.S.T.

Wellbeing Category Survey, July 2017

“Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time” – Thomas A. Edison

B IS FOR BUDDIES Surround yourself with a support network of family, friends or colleagues who are keen to get fit with you. Apps such as MyFitnessPal (free to download from the App Store) can be really useful for logging fitness and nutrition, and you can even keep tabs on your buddies’ progress, too! A personal trainer or coach can direct your efforts efficiently with a specific training plan to get you started.

F IS FOR FUN Find a type of exercise that tickles your fancy. If you have always wanted to try rock climbing or Zumba, book in a regular class. Join your kids for a spot of Pokemon Go, have a date at the ice skating rink or get down to the beach. Keep your routine from getting monotonous by trying out different activities that not only burn calories but make memories at the same time.

A IS FOR ACHIEVABLE The most effective way to keep your motivation up is to break down big goals (eg yearly) into realistic, smaller chunks (eg weekly). That way you’ll have a visible, measurable and time-bound target. For grand goals like completing a marathon, your goal at the end of the first week may be to get up to running for 10 minutes non-stop. If you have a big transformation goal (like losing 20kg), aim to drop 0.5kg each week. Fast forward 10 months and 20kg will have gone!

S IS FOR SCHEDULE

Get ’appy Chase your goals with the support of these iPhone and Android apps Coach.me | Instant coaching for any goal Balanced | Habits tracker and life goals motivation Strides | Goal and habit tracker + SMART goal-setting

The more organised and prepared you are, the greater your chances of success. Set a phone reminder to go off each day and place your exercise gear by your bed the night before. Create a playlist of your favourite tunes and get that cranking in the car on the way to your exercise session. Use a wall calendar at home to plan your weekly activity and, when you have completed the plan, tick it off. You will definitely make progress if you do 30 minutes of moderate-intensity activity most days of the week.

T IS FOR TREAT (YOURSELF WELL) Staying in the game means rewarding commitment and not getting discouraged if things don’t go to plan. Allow for some flexibility. Feeling exhausted? Walk instead of jog or try a short 15-minute core workout at home. This could be three rounds of a plank, a side plank (left and right), toe taps and supermans for a minute each. Sore muscles or feeling unwell? Get a massage or try a YouTube stretch session. When you have completed your planned exercise for the week or hit your goal weight for the month, book a facial or buy something that makes you feel good. Celebrate successes and you’ll stick with it.

Fabulous | Build healthy rituals into your life

@katstanley_newzealand

Stay motivated 26 nadia

WELL-THY GOALS

Learning to let go SALLY CONOR, NADIA’S SUB EDITOR AND MUM TO TWO-YEAR-OLD WINIFRED, SHARES A FEW THINGS SHE’S LEARNED WHEN IT COMES TO THE DREAMS AND ASPIRATIONS OF PARENTING

SATISFACTION GUARANTEED 71% of New Zealand women say caring for the people they love is what gives them a sense of success in their personal lives.

– Source: Insights IQ Next Report, October 2016

Put pen to paper

As a parent, it can be tempting to feel like you always have to be in control. Try these three ways to stop stressing and enjoy being one of the kids

Ask older kids to write down some things they’d like to learn, experience or achieve in the next week or month and help them fulfil those ideas. Learning about the experience of working towards something, and sometimes failing, will help them practise goal-setting and build resilience.

Pick a messy activity to enjoy with your child and get stuck into it with them. Finger painting and mud pie-making are good; baking is even better. Allow them to play with the ingredients and rewrite the recipe.

Embrace the chaos and the mess and eat the weird muffins anyway.

Keep a daily or weekly journal of what your kids say, do, learn and feel. Review it after a year and marvel over how much you’ve forgotten and how far they’ve come.

•

Plan a day on which your little one leads the way. Let them choose their meals, the activities you do together and what you both wear. Let go of your sense of control and see what happens.

•

As much as you can, set aside your parental goals, aspirations, worry or guilt and just exist in the moment with your child. Get down on their level and be into what they’re into. Be totally present and stop trying to force them to go faster, go to sleep, stop that or sit here. Just hang out with your kid as their equal.

“I feel very blessed to have two wonderful, healthy children, who keep me completely grounded, sane and throw up on my shoes just before I go to an awards show just so I know to keep it real” – Reese Witherspoon, actress

Parenting nadia 27

Winifred loves ‘helping’ with the gardening.

PROMOTION

A moment of calm We meet with Lucy Slight who tells us why working on a lifestyle magazine is her dream job and what wellness means to her

I

’ve been working in magazines for 10 years, and I’ve always wanted to work on a lifestyle title, so NADIA is my dream.

As the associate editor, my job is to make sure all the aspects of the magazine come together in a cohesive way. The different sections of the magazine completely resonate with me – I love learning about Kiwis doing cool things – and our Well-thy section is all about having a sense of wellbeing and purpose of self but without being preachy about it!

In the past few years, I’ve started to pay a lot more attention to what I’m putting into my body and on my body. It’s since turning 31 that I’ve realised you only get one body, so you’ve got to treat it right.

It’s more about living a balanced life rather than being too extreme at one end or another, I go to Pilates three times a week, go for a couple of walks if I can. I’m all about incorporating wellness aspects that don’t require any effort – so if I want the ritual of a hot drink, instead of reaching for a hot chocolate, I’ll go for something that’s both good for my soul and doesn’t come with a sugar hit. In the morning I’ll go for a Bell White Tea Pure because I need a little bit of a boost, and I want to start the day by putting something warm and delicious into my body that’s also wholesome and calming.

“You’re only here for a short visit. Don’t hurry, don’t worry. And be sure to smell the flowers along the way,” by Walter Hagen. I try not too get too stressed out about things if I can help it.

I like to take a moment to breathe, make a cup of tea then come back to whatever I’m worried about with a different perspective.

Mindful moment My moment of calm happens when I wake up in the morning. It’s still dark outside, and I make my tea. I take my time, I’d rather wake up earlier and have time to potter around than sleep in longer and then rush before I leave the house. If I feel stressed on the way to work, that’s not a good way to start the day. Having a relaxing morning routine sets me up for whatever comes in my day ahead.

A good morning With her busy job as associate editor of NADIA, Lucy relies on a quiet morning routine and a hot cup of Bell White Tea Pure to set her up for the day ahead.

@LUCYSLIGHT

WORDS Emma Clifton. PHOTOGRAPHY Vanessa & Michael Lewis.

Favourite wellbeing quote

Tea that tastes so d elicate only nature could have created it (with a helping hand from our master blenders)

Our white tea is picked from the tips of the plant, giving it a subtle flavour without the need for added sugar.

It’s white tea as nature intended.

H OW T O B E LESS THAN PERFECT Nadia, Dr Libby Weaver and psychologist Neil Micklewood share their thoughts on embracing imperfection and letting go of extreme health and happiness expectations

30 nadia

WORDS Fiona Ralph. PHOTOGRAPHY One Shot.

N

o one can really ‘do it all’, feel happy every day or be 100 percent healthy. Unfortunately an abundance of self-help books, health articles and green gurus on Instagram can lead us to believe that perpetual wellness and happiness is achievable.

The reality is far more complicated. A balanced life includes happy and sad times, periods of wellness interspersed with illness, and days when you just can’t be bothered. Unrealistic expectations around health and happiness can lead to feelings of inferiority, depression and, in extreme cases, orthorexia, a disordered form of eating centred around an obsession with healthy foods.

In their book The Wellness Syndrome, Carl Cederström and André Spicer, professors from Stockholm University and London’s City University, say wellness has become a moral demand in today’s world and is making people feel guilty and anxious.

“When wellness goes from being a general idea of feeling good to something that we ought to do in order to live truthfully and righteously, it takes on a new meaning. It becomes an impossible demand that reconfigures the way we live our lives. Obsessively tracking our wellness, while continuously finding new avenues of self-enhancement, leaves little room to live.”

To help in your pursuit of imperfection, we asked Nadia and a couple of NADIA friends how to take a balanced approach to life.

WELL-THY ACCEPTANCE

“LOOK AFTER YOURSELF, DON’T EXPECT YOU’LL BE ‘GOOD ENOUGH’ ALL THE TIME, AND GIVE YOURSELF A PAT ON THE BACK WHEN YOU FEEL YOU’VE DONE A GREAT JOB”

NADIA LIM

How did you lower your expectations when you were a new mother? I used being a new

EDITOR AT LARGE, DIETITIAN AND CO-FOUNDER OF MY FOOD BAG How do you practise being ‘good enough’ when juggling work with parenting, exercise and socialising? I think a lot of ‘pressures’ – to be the perfect parent and friend, and live a healthy lifestyle all the time – are fake pressures. I mean, who can actually maintain doing all those things all the time? If you were perfect at all those things, you’d be boring, and not a real person! So, first things first, realise this and be cool with it.

I actually like to embrace a certain amount of chaos in our lives – it makes the dance more interesting. I believe it’s important to be flexible and kind to yourself and not beat yourself up about things that don’t really matter in the big picture. If only I could tell you how many times I’ve resorted to toast or takeaways for dinner for us and our son, Bodhi, because I’ve been too disorganised, or how many exercise sessions I’ve missed because I had to give myself a rest or attend to something else, or how many times I’ve felt that I was letting a friend down by having to cancel a catch-up.

Look after yourself, don’t expect you’ll be ‘good enough’ all the time. Give yourself a pat on the back when you feel you’ve done a great job, and a hug when you’re exhausted and can’t give it an A-plus – and be at peace (and happy that you can be chilled out about it!).

mum and having a young baby as the ultimate excuse not to have to commit to anything! Some days I felt like I was doing super well just to have brushed my teeth, let alone get dressed. There were plenty of days when the plan to get out of the house turned to custard. I enjoyed not having the pressure to do things perfectly or have things go according to plan.

How can women lessen the pressure on themselves to be perfect? My advice would be that being imperfect is being perfect! There is great beauty in imperfection and having the ability to be relaxed about it. Being flexible, calm and relaxed about things not going perfectly is one of the skills I cherish most.

Why is it important to take a balanced approach to eating well? It’s about what you do most of the time, not occasionally, that counts. If you aim to eat well most of the time, it doesn’t matter that you indulge and have whatever you want the other 10 percent of the time. Don’t even think about it, just enjoy it. Things come in phases and waves, as does wellness and eating healthily. It might surprise you that I’ve had periods of eating takeaways several nights in a row, but I didn’t stress about it because I knew I’d get back on the horse and eat well later. At the time, I just had to get through the day and make sure I ate. There was no point in moping about it and feeling like I was a failure.

nadia 31

“IF WE BELIEVE THAT WE’RE NOT WORTH TAKING VERY GOOD CARE OF, THAT IS GOING TO SHOW UP IN HOW WE TREAT OURSELVES” D R L I B BY W E AV E R

were feeling before we reached for the chocolate, we can look for other ways to satisfy that need.

Being curious and exploring what might be happening in our inner world, rather than judging it or shutting off from it, is an act of self-love. We’re taking the time to take better care of ourselves rather than distracting ourselves from what we’re really feeling.

NUTRITIONAL BIOCHEMIST, AUTHOR AND SPEAKER

You’ve written about the importance of accepting and loving yourself. What issues do we face if we don’t do this? There isn’t an ounce of sustainable change that I have witnessed that hasn’t begun from a place of kindness, self-love and self-acceptance. If we come from a place of criticism and blame, always judging ourselves harshly, we might make some progress but the minute we step outside ‘the plan’, the minute we ‘fall off the wagon’, we’ll begin speaking to ourselves unkindly again.

Negative self-talk only leads to us feeling lousy about ourselves. And what do we do when we feel lousy about ourselves? Many of us have habits around food and alcohol that are designed to numb us from challenging emotional states, or try to make us feel better. So we’re more likely to bounce between healthsupporting and lousy habits. If we believe deep down that we’re not worth taking very good care of, that is going to show up in how we treat ourselves and consequently in the way we eat, drink, move, breathe and perceive.

How can we learn to accept ourselves? It’s something that requires time and patience. For some it will take quite a lot and others will transition quickly. One way we can begin to do this is to bring curiosity rather than judgment to our situation.

Let’s say we have a tendency to polish off a whole block of chocolate at the end of the day, even if we tell ourselves we are just going to have a couple of squares. Nobody does that thinking they are going to feel fantastic afterwards! So why do we do what we do when we know what we know? If we gently enquire as to what might have been the stimulus for us to eat in an unresourceful way, we may be able to uncover what we were really looking for in that moment.

We might have had a stressful day at work and the sugar in chocolate gives us a blissful rush that helps to turn down the intensity, or we may have had a fight with our partner and we’re looking for comfort. If we can identify what we

Do you see many people with symptoms of orthorexia, and do you think the ‘clean eating’ movement is partly to blame?

Disordered eating is on the rise and orthorexia appears to be no exception. Orthorexia typically begins innocuously with a commitment to improve health. Where it goes wrong is when this becomes an obsession where strict food rules and plans begin to take over and any deviation from ‘clean’ eating is met with guilt and self-loathing.

It’s difficult to say where the blame lies.

However, I do believe, for all of our sakes, that we need to be mindful about the language we use around food and eating. Food isn’t ‘clean’ or ‘unclean’, ‘good’ or ‘bad’, ‘healthy’ or ‘unhealthy’ – it’s nutritious or it isn’t and it is far more accurate and helpful to talk about the food that we consume in this way.

How can people approach healthy eating in a more balanced way? A gentler approach can embrace a degree of flexibility, or what some like to call ‘zig and zag’. A ‘zig’ meal is made up of nutrient-dense foods, real (not processed) foods and no alcohol, whereas for a ‘zag’ meal the focus is more about the company you are in, being playful and relaxing. Zags are part of a healthy and sustainable lifestyle.

If this approach is going to serve someone’s health, I might guide them to zag once a week, or for three out of their 35 eating occasions (if you eat three meals and two snacks each day, this is 35 eating occasions a week). Some will eat more frequently than that, some less frequently – but let’s take 35 as an average. For others, five zag occasions better suits them. That’s still 30 meals that are of a nutritionally high quality. You enjoy those zag times, but, when you live mostly as a zig, the zag takes very little toll on your overall level of wellbeing.

32 nadia

WELL-THY ACCEPTANCE

N E I L M I C K L E WO O D CLINICAL PSYCHOLOGIST

Have you seen an increase in orthorexia in recent years? Orthorexia, as a label for a problematic preoccupation with health and wellbeing (even though it hasn’t been formally recognised as a clinical diagnosis yet), has always existed in some form (eg health anxiety, anorexia, bulimia and body dysmorphia). However, it does seem to be on the rise.

Greater access to resources which help us to live longer and in a more ‘healthy’ way, plus a constantly growing knowledge of health risk factors, has led us to become more and more concerned about living well. Unfortunately, our better understanding of ‘unhealthy’ living is increasing people’s anxiety about living well.

In our materialistic world, health and wellbeing have become marketable resources, and we are often sold ideals rather than reality. When we can’t achieve those ideals, we become more anxious and preoccupied with trying to meet them, in a repeatedly unsuccessful cycle.

How can we learn to accept our imperfections? It is definitely possible for people to recognise an unhealthy tendency towards perfection and, with practice and support, bring more balance to their thinking.

A great contribution from the melding of Buddhist philosophy with psychological science is the concept of mindfulness, with its flexible approach to growth and development, and its acceptance of healthy boundaries and limits.

Growth at a psychological level does not always need to be about ‘more’; it can be about being fully engaged in our lives in the now, and finding a way to grow meaning and satisfaction without needing to change things.

Why do many of us often feel we’re not good enough? Most of us engage in ongoing selfevaluation, whether we are aware of it or not, but very rarely do we clearly define the benchmarks of achievement we are measuring ourselves against. We often automatically draw upon the way people around us measure achievement, in a mishmash of rules that sometimes aren’t relevant or applicable to us.

A typical example might be that we benchmark ourselves off our parents, but we are not carbon copies of them, and the rules that they used to define achievement may not be the most relevant and helpful rules for us. When we use rules to evaluate ourselves which don’t fit well with the realities of our lives, we can often

find ourselves not living up to these standards, which in turn leads to pushing ourselves harder and further. This can ultimately lead to a sense of hopelessness and despair.

Do you think people have unrealistic expectations around happiness? From a psychological perspective, happiness is an unreliable benchmark for achievement in life.

Emotions are fleeting and constantly shifting and are not always accurate indications of how meaningful and purposeful our lives are.

We can feel sad about a relationship ending, but that doesn’t mean we failed in doing the best we could within that relationship. Likewise, we can feel happy about getting everything done on our to-do list, but tomorrow there will be another to-do list and we will have to start again.

However, if we live our lives with a sense of purpose and meaning – whether we clean the bathroom, climb a mountain or hug a child – it all becomes valuable and satisfying.

Our brains are not wired to be in a perpetual state of happiness. Trying to do so would result in the brain running out of the chemicals it needs to help us navigate our lives. It is sad that we use the idea of sustained happiness as a benchmark for successful living, because it is unachievable, and this leaves many of us feeling inadequate. It may also undermine the natural satisfaction we can draw from the lives we live, because our achievements don’t necessarily produce the euphoric state we think we should be feeling. In the long term, this leads to depression, anxiety and more complex mental health concerns.

How can people learn to accept difficult or unpleasant emotions? Acceptance is about fully allowing yourself to experience whatever emotion you are feeling, but being able to acknowledge the challenges and positives of fully connecting with this feeling. You can be really sad because you have lost a loved one, but alongside that you could still be a caring parent, a dynamic employee and dedicated friend.

Acceptance is about trying to keep all these aspects in mind, but being okay with the fact that this may be hard because you’re human.

Acceptance is not a fixed endpoint; it is the dance we do every day of our lives and, over time, we get better at the dance moves, even though we will still have off days and make mistakes. Psychology, meditation, exercise and relaxation can all help with this process. It also helps to start noticing when we naturally use our acceptance skills, and to think about whether we can transfer those skills to other settings which are perhaps more tricky for us. •

nadia 33

WELL-THY SLEEP

S LE E P

TA L K

A good night’s sleep is like free therapy, says naturopath and medical herbalist Lisa Fitzgibbon. She shares her secrets for sleeping easy

B - G ROU P V I TA M I N S Supplementing your B-group vitamins will not only promote energy and reduce stress throughout the day but also encourage better sleep patterns at night.

CALCIUM This mineral is one of my favourite supplements for sleep. Among its many vital functions, calcium regulates the nervous system. It calms us and ensures the release of melatonin, a sleep-regulating hormone.

MAGNESIUM POWDER This mineral supports the nervous system and reduces tension in skeletal muscles.

G O F O R A G R E E N WA L K Green walk your way to a better sleep! Studies have shown that a short walk (just 17 minutes) through a green environment in the afternoon can result in a sleep increase of up to three hours. The theory is that walking in a green space (such as a park, forest or bush) calms the body and acts as a signal to induce sleep at night due to the decline in body temperature that occurs following afternoon exercise.

CONSIDER MEDICINAL HERBS Passionflower, California poppy, zizyphus, kava and Jamaican dogwood help to produce GABA (gammaaminobutyric acid), a neurotransmitter which calms the brain, improving the duration and quality of sleep.

Kava in particular is helpful for calming brain chatter (fretting and worrying), relaxing the body and creating optimum conditions for effective sleep. This plant is also helpful for those suffering from excessive REMstage sleep who experience nightmares and long dreams. To explore the benefits of kava, visit your local herbal pharmacy or ask a naturopath for advice. • Follow Lisa Fitzgibbon at lisasaid.so and oomphhealth.co.nz.

34 nadia

PHOTOGRAPHY One Shot.

I

deally, we should be getting between seven and nine hours of shut-eye per night, but in the always-on world we’re living in, reaching this target often seems impossible. Research shows that getting fewer than seven hours of sleep a night will not only result in reduced energy levels, it will also start having an impact on mental and emotional wellbeing.

Increased nervous system activity and adrenalin production, an elevated heart rate and anxiety are all symptoms of poor sleep patterns, which can encourage the mind and body to become even more active at night, creating a vicious cycle. If this sounds like you, it’s time to do something about it. Improving your sleep can drastically lift your quality of life, so rather than hoping things will improve on their own, seek out expert advice.

The following vitamins, minerals, herbs and lifestyle changes may also help you towards a healthier slumber.

RESTLESS NIGHTS?

GO MAGNESIUM 1-A-DAY SUPPLEMENT

Choose New Zealand’s #1 pharmacy supplement brand*

GO MAGNESIUM 1-A-DAY relaxes muscle tension and supports your sleep.

Talk to your pharmacist or health store professional to see if it’s right for you, or try another of our 200+ high potency, convenient 1-A-Day products. Available only at leading pharmacists and health stores. Made in New Zealand from select imported ingredients. Always read the label and use as directed. If symptoms persist see your healthcare professional. GO Healthy, Wellington

gohealthy.co.nz | facebook.com/GoHealthyNZ *IRI-Aztec MarketEdge Pharmacy [#1 ranked brand] Value Growth % MAT ending 18/06/2017.

SHARE YOUR THOUGHTS AND BE IN TO WIN

1000

$

Sign up now

Join our exclusive online panel for women where your opinions and thoughts matter.

ALLWOMANTALK.CO.NZ

It’s simple, quick and easy! Sign up and take part in short surveys to win cash and many more prizes. Take a quick break from your day and tell us what you think.

5 MINUTES IS ALL IT TAKES TO GET STARTED!

TELL US WHAT YOU THINK

|

BROUGHT TO YOU BY

BE HEARD

|

+ more

WIN CASH

NADIA + ECOSTORE

Feels so good to get it done Make a little bit of positive change to the next 12 months with a year’s worth of friendly reminders. What are you waiting for? The time is now!

Hello, all you newborns! ’Tis the season for brand new bubs so keep their skin clean and irritation free with the gentlest products around.

OCTOBER

“The present moment is the only time over which we have dominion” – Thích Nhât Hanh

NOVEMBER

DECEMBER

Did you know? ecostore products are packaged in Carbon Capture™ Paks made from renewable sugarcane plastic and are 100 per cent recyclable. If all regular plastic in New Zealand was changed to Carbon Capture™ Paks the reduction of our carbon footprint would be equivalent to taking 152,000 vehicles off our roads.

If you don’t have a recycling system at home already, there’s no better time than now to put one in place.

MAY

Time to reorganise that closet to make room for your winter wardrobe. It’s a great opportunity to give your clothes a good wash before hanging them again, too. While you’re at it, give shelves and drawers a thorough clean as well.

Try it out: ecostore Extra Clean Laundry Soaker and Stain Remover, $9.95, and Extra Clean Laundry Powder, $7.40.

JANUARY

Cleanse your body without stripping skin of natural oils over the summer months.

Try it out: ecostore Body Wash in Coconut & Vanilla $8.99.

Did you know?

As well as using an SPF daily, we also need to up our antioxidants to help protect our skin against our harsh sun. SKIN by ecostore products contain grapeseed extract which has an antioxidant benefit 50 times stronger than vitamin E and 20 times stronger than vitamin C.

APRIL

Minimise hay fever symptoms during the high-pollen season.

If it’s something you’re sensitive to, avoid hanging your sheets or clothing outside to dry, as pollens and moulds can collect in the fibres and intensify your allergies.

Ponder this:

MARCH

Make sure to plan some outdoor activities this month. Take advantage of our beautiful landscape by squeezing in a hike or low-impact bush walk, or watch the sun go down while eating fish and chips at the beach.

If you’re escaping for a winter holiday, go through your travel packing list and remember to include products for the little ones. ecostore’s Goat’s Milk & Lavender Baby Soap, $2.49, will cleanse your baby without damaging or breaking down oils from the skin’s protective layer. It’s the perfect, everyday cleanser and ideal for travel.

Ponder this:

“How you look at it is pretty much how you’ll see it” – Rasheed Ogunlaru

JUNE

FEBRUARY

JULY

It’s chilly outside and your woollies are getting a workout. These wardrobe staples must be treated with care, so instead of using your regular detergent, switch to one specifically formulated to gently protect delicate fabrics, like ecostore Eucalyptus Wool & Delicates, $6.59.

AUGUST

SEPTEMBER

Look to cut down on your plastic consumption at home.

Try it out: Switch to bar soap in the shower and remember to dispose of the cardboard with your recycling.

Choose a better

The ecostore range has the needs of you, your family and your home covered.

TOMORROW with

Our Healthy, Well-thy, Wise panel

Nadia Lim

Annaliese Jones

Kat Stanley

Editor at large

Wellness guru

Fitness expert

@nadialimcooks

@annaliesejones_naturopath

@katstanley_newzealand

Nadia is all about eating real food that comes from the ground, sea and sky, and celebrating how delicious it can be.

She’s an advocate for embracing life’s simple pleasures – good food, family, nature, creativity and connection.

Naturopath, medical herbalist and NADIA contributor Annaliese has a wealth of knowledge around nutrition and wellbeing, and is dedicated to helping people reach their personal health potential without fad diets or deprivation.

Personal trainer and NADIA contributor Kat has been in the fitness game for more than 10 years. She’s passionate about encouraging people to get out into the fresh air, enjoy regular exercise and fuel their bodies with the right nutrients.

Venue

True Food & Yoga 19 Tamaki Drive, Orakei Auckland Saturday, 11 November, 2017 1pm–5pm

TICKETS $95 + BOOKING FEE For more info and to book your tickets visit nadialim.com/workshop With thanks to our partners

38 nadia

PRESENTS

HEALTHY, WELL-THY, WISE A MIND, BODY & SOUL WORKSHOP SATURDAY, 11 NOVEMBER, 2017

Feeling like your mind, body and soul need a spring clean? Join the NADIA magazine team for an inspiring afternoon of food, yoga and wellbeing advice at Auckland’s True Food & Yoga on Saturday, 11 November.

Hosted by Nadia Lim and the NADIA team, this Healthy, Well-thy, Wise workshop will give you the tools you need to find balance, think positively, make happiness a habit and chill out.

The afternoon will kick off at 1pm and includes a yoga session, so please wear comfy clothes you can move in! After yoga, you’ll be treated to afternoon tea in the bistro at True Food & Yoga before a session with Nadia and our panel of wellness experts. They’ll be discussing their philosophies around fitness, wellbeing and nutrition to help motivate you to get out there and live your best life – in whatever way feels right for you.

Plus, everyone who attends will leave with a beautiful gift bag valued at over $200, brimming with healthy, well-thy, wise essentials to kickstart your summer, including a WE-AR yoga mat worth $95.

nadia 39

Food Nadia’s seasonal and delicious recipes for sharing LET’S CELEBRATE! page 42 | STRAWBERRY & RHUBARB DELIGHTS page 50 | HONEY-LACED DISHES page 58

from Alex & Corban. Napkin from Citta. Vintage Champagne glasses from Real Time. Pinti Inox cutlery from Father Rabbit.

STYLING Ashlee Quérée. PHOTOGRAPHY Todd Eyre. Ateco cake stand from Flotsam & Jetsam. Gold-rimmed plate

It’s our birthday! And what better way to celebrate than with a divine and delectable banana toffee cake (recipe on page 44)? The beauty here is that you don’t need to be a perfectionist with your decorating style; lashings of salted caramel sauce, a jumble of banana and walnuts, and simple chocolate shards create a glorious, rustic showpiece.

nadia 41

It’s our party To mark NADIA magazine’s one-year anniversary, we thought a soiree was in order. Follow Nadia’s simple yet scrumptious menu for your next celebration – it passed our team taste test with flying colours

42 nadia

RECIPES Nadia Lim. STYLING Ashlee Quérée. PHOTOGRAPHY Todd Eyre.

FOOD CELEBRATION

Banoffee birthday party cake. See over the page for recipe.

nadia 43

A

favourite NADIA dinner party trick of ours goes something like this…

Instead of asking everyone to bring a random dish, assign a recipe for each person to whip up, thus ensuring a delicious, cohesive meal for all. Sounds simple, right? That’s because it is! Especially if you take a leaf out of our book and recreate this celebration feast for our first birthday. Bottoms up!

Broad bean & ricotta bruschetta Ready in 45 minutes | Makes about 15 | Serves 8 2 cloves garlic, roughly chopped 3 Tbsp olive oil 2 cups broad beans, shells on (fresh or frozen) 150-200g ricotta ½-¾ tsp flaky sea salt Zest 1 lemon ⅓ cup mint leaves, roughly chopped ⅓ cup basil leaves, roughly chopped 1 sourdough baguette, cut into 1.5cm slices (or use a ciabatta or sourdough loaf, cut into 1.5cm slices and then halved) TO SERVE Handful basil leaves Good quality olive oil, for drizzling

1 Place the chopped garlic into a small ramekin with the olive oil. Let the garlic infuse the olive oil while you prepare the topping.

2 Bring a pot of water to the boil and add beans. Bring to a simmer, then cook for about 4 minutes. Meanwhile prepare a bowl of icy cold water. When beans are cooked, drain and refresh in the bowl of cold water. Shell the beans (don’t be precious here; they will be mashed in the next step anyway) and discard shells. Dry beans with a paper towel.

Banoffee birthday party cake Ready in 1 hour 15 minutes plus cooling time | Serves 12 BANANA CAKE ½ cup neutral oil ¾ cup caster sugar 3 free-range eggs 1½ cups mashed ripe banana (the riper the better) ¼ cup yoghurt 150g plain flour or spelt four 1 tsp baking soda 1 tsp baking powder TOFFEE CREAM CHEESE ICING 100g butter, softened 250g cream cheese 1 tsp vanilla essence 1 cup brown sugar ½ cup icing sugar TO ASSEMBLE AND GARNISH 1 cup cream, whipped then chilled for at least 30 minutes (so it firms up a bit) Sliced banana 380g can caramel condensed milk Chocolate shards (see below right) Lightly toasted walnuts (see below right) Salted caramel sauce (store-bought or see recipe below right)

50 minutes or until cake springs back when lightly touched. Leave to cool in the tin for 10 minutes before turning out.

When cake is cold, use a serrated knife to cut it in half horizontally.

5 Make icing while cake is cooking. Beat butter, cream cheese, vanilla and brown sugar together until creamy. Sift over icing sugar and beat in until well combined. Chill icing in the fridge for at least 20 minutes before using (this will firm it up, making it easier to use).

6 To assemble cake, place one half on a serving plate or cake stand. Spread with chilled whipped cream. Arrange sliced banana over the top and dollop with half of the caramel condensed milk.

7 Place the other half of the cake on top.

Then ice top and sides of cake with the chilled icing – you don’t have to be too perfect; the slightly rustic look is cool!

Add more dollops of caramel condensed milk and drizzle with about ¼ cup cold salted caramel sauce. Garnish with sliced banana, chocolate shards and walnuts.

3 Place beans in a bowl and crush with a fork. Stir through ricotta, salt, zest and herbs and mash to desired consistency.

Season with freshly ground pepper.

1 Preheat oven to 180°C. Grease and line the bottom and sides of a 20cm cake tin with baking paper.

4 Heat a grill plate on high heat (or use

2 In a food processor or blender, blend

a grill pan). Brush bread on both sides with garlic-infused oil and grill for about 1 minute on each side until grill lines appear (you may need to press down on bread with a metal spatula to begin with).

oil, sugar, eggs, banana and yoghurt together until smooth.

3 Into a large mixing bowl, sift flour,

5 To serve, dollop a spoonful of broad

baking soda and baking powder. Add banana mixture and stir until well combined but take care not to over-mix.

bean mixture on each piece of grilled bread. Top each with a basil leaf and drizzle with a little quality olive oil.

4 Spoon batter into lined cake tin, gently smooth out the top and bake for about 44 nadia

Chocolate shards Gently melt chopped dark chocolate and spread onto a baking paper-lined tray. Freeze for an hour or so, then carefully break into shards.

Toasted walnuts Place nuts in a dry (no oil) frying pan on medium heat for 2-3 minutes, shaking pan often to avoid burning, until golden brown and fragrant.

Salted caramel sauce | GF Melt 45g butter, 3 Tbsp golden syrup and ¼ cup brown sugar in a pot and stir to combine.

Simmer for 1-2 minutes then take off heat and stir in 2 Tbsp cream and a good pinch of salt until smooth. Leave to cool completely and thicken on bench.

FOOD CELEBRATION

Broad bean & ricotta bruschetta.

nadia 45

Creamy garlic & rosemary mash Ready in 50 minutes | Serves 6-8 | GF 1 bulb garlic Extra virgin olive oil, for drizzling ¾ cup milk Few sprigs rosemary 1.2-1.5kg Agria potatoes, peeled, chopped evenly 1 tsp salt 50g butter ½ cup cream

Wine-braised chicken, grapes, capers, lemon & parsley Ready in 1 hour 20 minutes | Serves 6 | DF | GF

5 Add stock, capers, lemon zest and juice.

Simmer for a few minutes, stirring often, until sauce has slightly reduced.

6 Pour sauce into roasting dish but avoid Olive oil, for cooking 1.5kg chicken thighs, bone in, skin on, at room temperature 4-6 small onions (eg pickling onions) 1 cup dry white wine (eg riesling) or verjuice or grape juice 1 cup chicken stock* 1 Tbsp capers Zest 1 lemon Juice ½ lemon 200g grapes (red or white), left on stems 1-2 Tbsp finely chopped parsley

wetting the chicken skin (this way the skin will be nice and crisp when cooked).

Top with grape clusters and roast in oven for 40 minutes or so, until chicken is tender and meat comes away from the bone easily. (Alternatively, if you have a large ovenproof frying pan, you could do both the frying and roasting in one pan.)

7 Garnish with parsley. Serve with creamy garlic and rosemary mash and lemony green beans (see following recipes), or crusty bread and salad.

1 Preheat oven to 180°C. 2 Heat a good drizzle of olive oil in a large frying pan on medium heat. Pat chicken pieces dry with paper towels and season with salt. Brown chicken, skinside down, in batches until a lovely golden brown (but do not cook all the way through). Set aside in a roasting dish.

Green beans with lemon brown butter

3 While chicken is browning, top and tail

1 Lightly boil beans in salted water for 1-2 minutes until bright green and just tender but still firm to the bite. Drain well.

onions, cut in half and remove skins.

When all chicken is in roasting dish, add onions to frying pan, cut-side-down, and cook in the chicken fat for 1-2 minutes, until browned. Transfer to roasting dish.

4 Add wine to frying pan and allow to bubble for a few minutes while you use a wooden spoon to stir and rub brownings from the bottom of the pan, releasing them into the liquid. Add any juices from the resting chicken back to the pan.

Ready in 10 minutes | Serves 6-8 | GF 500g green beans, trimmed 25g butter Zest and juice ½ lemon

2 Meanwhile, heat butter in a small frying pan and sizzle lemon zest for about 30 seconds. Just as butter is starting to turn nut brown, squeeze in lemon juice and let it bubble for 15-30 seconds, then turn off heat.

1 Preheat oven to 180°C. Cut garlic bulb in half horizontally so you get a crosssection of the garlic. Drizzle each cut face with a little olive oil, season with salt and roast in a small dish (you can do this when you’re roasting the chicken) for 40 minutes or until caramelised and soft.

2 Meanwhile, place milk and rosemary in a small pot and bring to a gentle simmer (but do not let it boil). Turn off heat and leave rosemary to infuse milk.

3 Place potatoes and the 1 tsp salt in a pot and cover with cold water. Bring to the boil and simmer for about 15 minutes or until potatoes are soft. Drain well and return to the pot.

4 Squeeze roasted garlic out of its skin (if it is still hot, hold it in a folded-up paper towel so you don’t burn your fingers) and mash with potato using a potato masher. For an extra silky smooth mash, push mashed potato through a sieve or potato ricer.

5 Remove rosemary from warm milk and add milk and butter to potato. Continue mashing and stirring until potato is very smooth and creamy. Lastly, fold through the cream and season to taste with salt and pepper. Serve with a drizzle of extra virgin olive oil or melted butter.

Tatie tip > You can make the mash in advance and reheat in the microwave or on the stove. You might need to add a bit more milk or cream to loosen the potato as it may have firmed up a little.

3 Place beans in a serving dish and spoon lemon brown butter all over.

46 nadia

*Check label if eating gluten free.

FOOD CELEBRATION

Wine-braised chicken, grapes, capers, lemon & parsley.

Green beans with lemon brown butter.

Creamy garlic & rosemary mash.

nadia 47

48 nadia

FOOD CELEBRATION

Chocolate & orange mousse with drunken prunes Ready in 30 minutes plus chilling time | Serves 6-8 | GF DRUNKEN PRUNES ½ cup freshly squeezed orange juice Zest (in fine threads) 1 orange 2 Tbsp caster sugar ½ cup water 1 cinnamon quill 12-16 cup pitted prunes ¼ cup brandy MOUSSE 200g dark chocolate (I used Whittaker’s 72% Dark Ghana), broken into pieces 25g butter ½ cup cream 4 eggs, separated ¼ cup espresso (or strong coffee) Finely grated zest 2 oranges 3 Tbsp pure maple syrup

1 To make prunes, add all ingredients, except brandy, to a small pot. Bring to a boil on a high heat, then reduce to a simmer and cover with a lid. Cook for about 8-10 minutes or until prunes are plump and liquid has almost disappeared.

Remove from heat, pour over brandy and stir well. Allow to cool completely. Store prunes and syrup in an airtight container in the fridge, bringing them back to room temperature before serving.

2 For mousse, place chocolate, butter and cream in a microwave-proof bowl and heat in microwave in 30-second bursts, stirring after each, until just melted (about 2 minutes). Remove and stir well until the chocolate is smooth and glossy.

3 While chocolate is melting, whisk egg yolks in a bowl for about 1 minute until silky. Gently stir the yolks into the hot chocolate mixture. Stir in the espresso and orange zest.

5 Take about a third of the egg whites and stir into the chocolate mixture until well incorporated. Then, as gently as possible, fold through the remaining egg whites.

Be careful not to over-mix – stop as soon as there are no streaks remaining. Divide mousse between six to eight ramekins or small glasses and refrigerate for at least a few hours to chill.

6 To serve, spoon a couple of drunken prunes onto each chocolate mousse. • Shot on location at

4 Whip egg whites until soft peaks form, then add maple syrup and continue to whip until mixture forms a glossy, almost meringue-like consistency.

Mondays Wholefoods 503 New North Rd, Kingsland, Auckland mondayswholefoods.com

nadia 49

PROPS Ateco cake stand, vintage Crown Lynn plate (holding green beans), vintage Wellesley Club dinner plates, all from Flotsam & Jetsam. Plain, gold-rimmed plates, Broste cake knife, brass serving spoons, turmeric tea towel, La Chamba oval dish (holding mash), all from Alex & Corban. Vintage Champagne glasses, vintage carving knife and fork, metal measuring jug (holding cutlery), all from Real Time.

Napkin, lantern, dark green placemat, chopping board (under mash), small gold fork (by mousse), all from Citta. Amber water glasses, Pinti Inox teaspoon (by gold fork), from Father Rabbit. Salt dish from Claybird Ceramics. Black dish (holding bruschetta), large plain ceramic cups (holding mousse), from Frolic Ceramics. Smaller ceramic cups (holding mousse) from Freedom. Balloons from Pixie Party Supplies. Other items stylist’s own.

NADIA WEARS Sample top and Paige jeans.

Pretty in pink ’Tis the season for ravishing rhubarb and sweet strawberries

S

RECIPES Jo Wilcox. STYLING Lauren Freeman. PHOTOGRAPHY Todd Eyre. PHOTOGRAPHY ASSISTANT Jordan Vickers.

trawberries and rhubarb are undoubtedly a match made in heaven – which is why we’re teaming the two in celebration of sweet spring flavours. We’ve also added a savoury dish for good measure because, let’s be honest, you just can’t beat the combo of roast pork and spiced rhubarb relish.

50 nadia

FOOD IN SEASON

Pink breakfast smoothie bowl with poached rhubarb.

See over the page for recipe.

nadia 51

Pink breakfast smoothie bowl with poached rhubarb Ready in 20 minutes | Makes 2 bowls ½ cup water ½ cup sugar 3 cardamom pods, cracked 4 stalks rhubarb, cut into bite-sized lengths SMOOTHIE BOWL 8 strawberries, hulled, plus extra, sliced, to serve ½ cup frozen raspberries 6 ice cubes ½ cup thick coconut-flavoured yoghurt 2 frozen bananas 1 cup almond milk 1 Tbsp acai powder ½ cup nutty granola, to serve Edible flower petals, to garnish

1 Combine the water, sugar and cardamom pods in a shallow pan and simmer for 2 minutes. Add the rhubarb and cook for a further 5-10 minutes until the rhubarb is tender and the liquid syrupy. Allow to cool.

Strawberry & cream cheese muffins with oaty crumble topping Ready in 1 hour 15 minutes | Makes about 14

Strawberry chilli jam Ready in 30 minutes | Makes 1½ cups | DF | GF 1 Tbsp neutral-flavoured oil 1 medium onion, finely diced 1 Tbsp finely grated fresh ginger 1-2 red chillies, finely chopped, or 1 tsp chilli flakes 2 punnets fresh strawberries, hulled and diced 1 apple, finely diced ½ cup apple cider vinegar ½ cup caster sugar Cheese and bread, to serve

1¾ cups plain flour 2 tsp baking powder ½ cup rolled oats ½ cup desiccated coconut 1 cup coconut sugar 1 tsp cinnamon 1½ cups chopped strawberries 2 eggs 60g butter, melted 1 cup milk ½ tsp baking soda 2 Tbsp golden syrup 100g cream cheese CRUMBLE TOPPING ¼ cup rolled oats ¼ cup thread coconut 1 Tbsp golden syrup

2 Add the diced strawberries, diced apple, vinegar and sugar, stir well and simmer for 10-12 minutes or until thickened and syrupy. Transfer to a glass jar or bowl and allow to cool before serving.

1 Preheat oven to 180°C regular bake and

3 Serve with cheese and bread.

line a regular muffin tray with cupcake papers (you might need two trays, in which case turn oven to 175°C fanbake).

2 For the smoothie bowl, combine the strawberries, raspberries, ice, yoghurt, bananas, almond milk and acai powder in a heavy-duty blender or food processor. Pulse until chopped, then blend until smooth and icy.

2 Sift flour and baking powder into a large bowl, then stir in oats, coconut, coconut sugar, cinnamon and strawberries.

3 Spoon into shallow bowls, sprinkle

3 In a separate bowl beat together the

with granola then top with rhubarb, strawberry slices and a few edible petals.

eggs, butter, milk, baking soda and golden syrup until smooth.

4 Stir wet ingredients into dry, mixing gently until just combined. Half-fill paper cases with mixture, then place a small dollop (about ½ tsp) of cream cheese into centre of each. Top with rest of mixture.

5 For topping, combine oats, coconut and golden syrup and mix well. Top muffins with crumble and bake for 20-25 minutes or until golden and set in centre.

52 nadia

1 Heat the oil and sauté the onion, ginger and chilli over a gentle heat until soft and fragrant.

Store it > This jam can be bottled in sterilised jars and sealed for longer keeping.

FOOD IN SEASON

Strawberry & cream cheese muffins with oaty crumble topping.

Strawberry chilli jam.

nadia 53

Spiced rhubarb relish with seasoned pork shoulder Ready in 1 hour 40 minutes | Makes 1½ cups relish | Pork serves 4 | DF | GF 1 Tbsp neutral-flavoured oil 1 red onion, finely diced 1 clove garlic, chopped 1 Tbsp grated fresh ginger 1 tsp each caraway seeds, ground cumin and ground coriander 400g chopped rhubarb ¾ cup red wine vinegar ¾ cup caster sugar 1 Tbsp orange zest SEASONED PORK SHOULDER 1 pork shoulder (around 1.25kg) 1 cup apple juice mixed with 3 cups water 2 cinnamon sticks 6 juniper berries, crushed 2-3 stalks rosemary 1 Tbsp sea salt

1 For the pork, preheat oven to 175°C and arrange meat, skin side up, in a roasting dish. Pour juice and water around; add cinnamon, juniper and rosemary to the liquid. Rub sea salt into exposed skin.

2 Roast pork for 1 hour 20 minutes or until meat feels tender and pulls away from bone, and skin is crisp and puffed.

Rest for at least 10 minutes before slicing.

3 While pork is roasting, make the relish.

Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger and spices for 2-3 minutes over a gentle heat

until soft and fragrant. Add rhubarb, vinegar, sugar and zest, then simmer for 10-15 minutes or until rhubarb has softened and broken down.

4 Serve sliced pork with crusty bread, soft cheese and a dollop of rhubarb relish.

Tips and tricks > If skin hasn’t quite turned into crackling, remove it and place under a hot grill for a few minutes. > Leftover relish will keep for a week in the fridge.

Rhubarb & strawberry custard tart

and evenly cooked (turn the tin halfway through). Set aside to cool completely.

3 For custard, combine 1 cup of milk with the cream in a medium-large saucepan. Add sugar, vanilla and orange zest and bring to a simmer, stirring to dissolve sugar. Combine remaining ½ cup milk with custard powder and add to milk mixture, stirring until thick and smooth. Stir in egg yolks and cook for a further 1 minute, then remove from heat.

4 Transfer to a cold glass bowl and cover with food wrap (lay it over the surface to prevent a skin forming). Let cool then refrigerate until thick and spoonable.

Ready in 1 hour 40 minutes | Serves 8-10 2 sheets ready-rolled sweet short pastry 1½ cups milk 1½ cups cream ¼ cup caster sugar 1 tsp vanilla extract 1 Tbsp orange zest 3 Tbsp custard powder 2 egg yolks, beaten 6-8 stalks rhubarb, halved or cut into 6cm lengths 6-8 strawberries, thickly sliced 2 Tbsp cinnamon sugar (see tip, below right) 2 Tbsp rose water

1 Join pastry sheets and line a 26cm loose-bottom tart tin, trimming neatly.

Chill in the fridge for 30 minutes.

2 Preheat oven to 180°C and cook pastry shell for 12-15 minutes or until golden

54 nadia

5 Heat oven to 180°C. Lay rhubarb and strawberries on a lined roasting tray and sprinkle with cinnamon sugar and rose water. Roast for 10-15 minutes or until fruit starts to caramelise and rhubarb is tender. Set aside to cool.

6 When ready to serve, remove tart shell from tin and spoon in the cold custard.

Top with rhubarb and strawberry slices and drizzle with the pink juices.

Make ahead + make your own > The tart shell and custard can be made several hours or a day in advance if needed. > If you’d like to make your own cinnamon sugar, mix 1 tsp ground cinnamon into ½ cup caster sugar.

FOOD IN SEASON

Left and above: Spiced rhubarb relish with seasoned pork shoulder.

Rhubarb & strawberry custard tart.

nadia 55

Rhubarb & coconut cake with lamington frosting Ready in 2½ hours, plus cooling time | Serves 10-12 180g butter, softened 1½ cups caster sugar 4 eggs 1 tsp vanilla extract 2 cups self-raising flour 1 tsp baking powder 2 cups desiccated coconut ½ cup milk 1½ cups finely diced rhubarb FROSTING 150g butter, softened 1 tsp vanilla extract 2 cups icing sugar 2 Tbsp sour cream 2 cups toasted long-thread coconut Edible flower petals, to decorate Strawberry or rhubarb sauce, to serve

1 Preheat the oven to 165°C. Line the base and grease the sides of a 23cm springform cake tin.

2 Using an electric beater, cream the butter and sugar for about 5 minutes until pale and fluffy. Add the eggs one at

a time, beating well between each addition, then add the vanilla extract. Sift in the flour and baking powder and add the coconut. Pour in the milk, add the rhubarb and fold together with a spoon.

3 Spoon mixture into the tin and smooth the top. Bake for 55-60 minutes or until a skewer can be removed cleanly from the centre (the cake will be quite dark on top). Let it cool completely before icing.

4 Meanwhile make frosting. Beat butter until pale and smooth, then add vanilla and icing sugar, ½ cup at a time, beating until smooth and pale. Stir in sour cream.

Chill in fridge for 20 minutes to firm up.

5 Use half the frosting to roughly coat the cake (this helps to smooth the surface and secure loose crumbs). Chill the cake for 30 minutes, then spread remaining frosting all over cake to make a clean layer. Holding the cake underneath in one hand, gently pat toasted coconut around the sides. Place cake on a flat surface and sprinkle remaining coconut over the top.

Decorate with flower petals and serve with strawberry or rhubarb sauce. •

56 nadia

HOW TO STORE Keep rhubarb in the crisper and don’t wash it until just before use. Or chop and freeze it.

PROPS Bowl of strawberries: Pink glass bowl from Antiques of Epsom. Smoothie bowl: Mug from Citta.

Pork and relish: Plate from Alex & Corban. Tart: Stack of plates mix of stylist’s own and Citta. Cake: Cake stand, plates, sugar shaker, glasses and glass dish, all from Antiques of Epsom. All other items stylist’s own.

FOOD IN SEASON

nadia 57

Oh honey, honey Sticky, sweet and made by thousands of busy little bees, honey is always heaven-sent

M

RECIPES Nadia Lim. STYLING Lauren Freeman. PHOTOGRAPHY Todd Eyre. PHOTOGRAPHY ASSISTANT Jordan Vickers.

uch like wine, honey is produced all over the world, in myriad varieties.

Whether you’re eating it raw from the comb with a wedge of blue cheese, as a sticky glaze over veges or swirled through dessert, there are so many ways to enjoy this beautiful, natural ingredient. Here are just a few…

58 nadia

FOOD HONEY

Honey, banana & oat smoothie Ready in 5 minutes | Serves 2

Add 1 cup thick Greek-style yoghurt, 1 cup milk of your choice, 1 large ripe banana, ½ cup instant oats, Ÿ tsp ground cinnamon, 1 heaped Tbsp honey and a few ice cubes into a blender. high until completely smooth.

Blitz on

Pour into serving glasses and

sprinkle with a little bee pollen* if you like. *Available at specialty food stores and health shops.

nadia 59

Honey-glazed pan-fried haloumi Ready in 20 minutes | Serves 3-4 as a starter | GF 2 lemons 2 tsp honey Olive oil, for cooking 200g haloumi, cut into 1cm-thick slices 5 thyme sprigs, leaves only ½ punnet cherry tomatoes 1 Tbsp balsamic vinegar TO SERVE A few handfuls rocket or baby spinach 2 Tbsp lightly toasted flaked almonds Grapefruit & honey curd.

1 Zest and juice one of the lemons and add to a small bowl with the honey. Stir to combine and set aside.

2 Heat 2 tsp olive oil in a large non-stick frying pan on medium heat. Cut other lemon in half and add to pan, cut side down, until lightly charred. Set aside.

3 Lightly wipe out pan and add another

DID YOU KNOW? The earliest known instance of beekeeping (in pottery vessels) dates from about 7000 BC in North Africa.

drizzle of oil. Add haloumi and cook for 1-2 minutes on each side until golden.

Add thyme leaves to pan for the ďŹ nal minute. Set haloumi aside on a plate.

4 Add cherry tomatoes to the hot pan and cook for a few minutes until skins are slightly charred and blistered. Add balsamic vinegar and shake the pan to coat tomatoes. Add honey and lemon mixture to the pan and let it bubble for a minute or two until syrupy.

5 Divide rocket between plates and arrange glazed haloumi on top. Spoon over cherry tomatoes and honey glaze.

Season with freshly ground black pepper and sprinkle over toasted almonds. Serve with charred lemon halves for squeezing.

Honey-glazed pan-fried haloumi.

60 nadia

FOOD HONEY Grapefruit & honey curd

Honey mustard chicken

Ready in 30 minutes | Makes 1 large jar | GF

Ready in 30 minutes | Serves 4 | GF

4 free-range egg yolks ½ cup runny honey (a mild or neutral-flavoured honey, like clover, is best here. If the honey is solid, warm it gently to make it liquid)

800g free-range boneless, skinless chicken thighs, at room temperature

Zest 1 grapefruit ½ cup freshly squeezed grapefruit juice 125g butter, cut into 1cm dice

1 Whisk yolks and honey in a medium glass or metal bowl until well combined.

Whisk in grapefruit zest and juice.

2 Sit bowl above a pot of gently simmering water (or use a double boiler) and stir mixture continuously with a wooden spoon until it reaches a sauce consistency and has paled a little. Be patient as this takes around 15-20 minutes but the results will be worth it.

3 Remove bowl from the heat and add a couple of cubes of butter at a time, stirring between each addition, until butter has melted and the curd is glossy.

Place in the fridge to cool before using (it will thicken as it cools).

Olive oil, for cooking 2 leeks, white and light green parts only, sliced into 1cm-thick rounds 1 cup chicken stock* 1½ Tbsp wholegrain mustard* 2 Tbsp honey 2 Tbsp fresh thyme leaves ½ cup crème fraîche Mashed potato and steamed beans or broccoli, to serve

1 Pat chicken thighs dry with paper towels and season with salt. Add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point).

Set aside on a plate.

2 Return pan to heat (do not clean; you want to retain the flavours from the chicken), add a drizzle of oil and reduce heat to medium. Add leek rounds and cook for a few minutes on each side until golden. Try to keep the rounds intact as this will prevent them from drying out and they’ll look beautiful for serving.

3 Mix stock, mustard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Allow to bubble for a minute, then cover with a lid and cook for 8 minutes.

4 Remove lid and reduce heat to lowmedium. Carefully transfer about ¼ cup of cooking liquid to a bowl. Add crème fraîche to bowl, whisk until smooth, then return to the pan. Simmer gently until the sauce thickens slightly. Season generously with freshly ground black pepper. Serve with mashed potato and steamed beans or broccoli. * Check label if eating gluten free.

nadia 61

Honey almond cookies. See over the page for recipe.

DID YOU KNOW?

Manuka honey brĂťlĂŠes. See over the page for recipe.

When honey is stored in glass jars it can stay fresh for up to two years in your cupboard or pantry.

62 nadia

FOOD HONEY

Honey-roasted root vegetables. See over the page for recipe.

nadia 63

Honey almond cookies

Manuka honey brûlées

Honey-roasted root vegetables

Ready in 40 minutes | Makes 45-50

Ready in 1 hour 15 minutes plus setting time | Serves 6 | GF

Ready in 40 minutes | Serves 4 | DF | GF

200g butter, softened ¾ cup sugar ½ tsp almond essence ½ tsp vanilla essence ½ cup honey (I used Happy Valley rewarewa honey. If it is cold and your honey is very firm you may need to warm it a little to soften it slightly) 2½ cups (320g) plain flour

6 medium free-range egg yolks 1 tsp vanilla extract or seeds of 1 vanilla bean pod 3 Tbsp manuka honey Finely grated zest 1 orange 600ml cream 2 Tbsp caster sugar, for grilling

1½ tsp baking soda 1 cup ground almonds 45-50 raw almonds

1 Preheat oven to 150°C. In a mixing bowl whisk egg yolks, vanilla, honey and orange zest together until smooth.

1 Preheat oven to 190°C. Line two large

2 Slowly pour cream into egg mixture,

baking trays with baking paper.

2 In a large mixing bowl cream butter,

whisking continuously. Pour custard into a jug, then pour evenly into six ramekins (the jug will make this easier).

sugar and essences until light, pale and fluffy. Beat in honey until well combined.

3 Place ramekins in a large baking dish.

3 Sift in flour and baking soda, and add ground almonds and a good pinch of salt. Mix until a soft dough is formed.

4 Roll teaspoons of dough into balls and place 3-4cm apart (as they will spread) on one of the prepared baking trays – you will be able to fit 20-25 on a tray.

Pour in enough hot water (from the tap is fine) to reach halfway up the sides of the ramekins. Carefully transfer to oven and cook for 50–60 minutes until the brûlées are just set, with a slight wobble in the middle. Allow to cool slightly, then place in the fridge for at least a few hours (or in the freezer for 30 minutes) to set.

4 When ready to serve, evenly sprinkle 5 Very gently press an almond into the centre of each cookie. Bake the first tray for about 10 minutes or until golden.

Meanwhile prepare the second batch and cook when the first tray comes out. Leave cookies to rest on tray for about 5 minutes before transferring (with the help of a fish slice) to a wire rack to cool.

These are lovely with a cup of tea!

1 tsp sugar over each brûlée. Use a cook’s blow torch to caramelise the sugar; the caramel will harden after about 1 minute.

If you don’t have a blow torch, allow crème brûlées to set in the fridge for at least 8 hours (or overnight) until they are very cold, then sprinkle with sugar and place under a hot grill (with the oven door open) for 1 minute to caramelise.

PROPS Glass honey pot and milk bottles from Freedom. Hexagon tiles from Artedomus. Plate (with crumpets) from Alex & Corban. Yellow dish (with salt) from The Homestore. Other items stylist’s own.

Honeycomb supplied by Happy Valley.

64 nadia

250g beetroot, peeled and cut into 2cm wedges 250g baby carrots, trimmed (or large carrots cut into 2cm batons) 300g orange kumara, scrubbed, cut into 3-4cm chunks 1 Tbsp olive oil 3 sprigs rosemary, leaves only 2 Tbsp honey 3 tsp balsamic vinegar 1 tsp flaky sea salt

1 Preheat oven to 220°C. Line an oven tray with baking paper.

2 Arrange vegetables on the tray in a single layer, keeping the different types separate. Drizzle with olive oil and scatter over rosemary. Roast veges for 20-25 minutes, turning once during cooking, until starting to caramelise.

3 Meanwhile whisk together honey, balsamic vinegar and a good grind of black pepper in a small bowl. Drizzle mixture over cooked vegetables and toss gently to coat. Scatter over salt and return to oven for about 5 minutes until vegetables are cooked through and sticky and caramelised around the edges. •

LIVING the FREE RANGE LIFE Fresh air, sunshine, and good food. These are just some of the things you’ll find on a Tegel free range farm.

Free range chicken is becoming more popular with Kiwis, and if you take a look at a Tegel free range farm, it’s easy to see why.

TEG/PR/0095CR

We’re proud of the care we put into the health and well-being of every one of our chickens. Our free range chooks TQFOE UIF m STU GFX XFFLT PG UIFJS MJWFT inside a large temperature controlled barn with the right amount of warmth, humidity, feed and water. Here they’re protected from the cold, the weather and any roaming predators. Once fully feathered, the barn doors are open during the day, and the birds are free to venture outside.

On the farm, the chickens are free to roam, forage, bathe in the dust, or simply shelter under a tree or bush.

When night comes around, they head back to the barn for warmth, shelter, and to help themselves to food and fresh water.

Their diet is nutritious and balanced, made up of grains, corn, vitamins and minerals put together by Tegel’s expert nutritionists. It’s a pretty good life being a chook!

Tegel takes its commitment to free range farming very seriously, and have independent auditors who check up on the farms to ensure they meet or exceed the highest standards of animal welfare.

This commitment all means the chickens are happy and healthy.

They get to eat good food and enjoy lots of fresh air in the most beautiful country in the world. Sounds good to us.

For more information or to see what life is like on a Tegel free rage farm, visit www.tegel.co.nz

They get to eat good food and enjoy lots of fresh air in the most beautiful country in the world.

Sw t Chilli Chicken Baby Cos Canapés Ingredients s’ lettuce wer Sweet Petite Co 2 bags ‘The Fresh Gro 500g chicken mince Coriander’ ed ‘The Fresh Grower 3 Tbsp of finely chopp 2 cups crispy noodles sauce 3-4 Tbsp sweet chilli ts Marinade ingredien er 1/2 tsp cayenne pepp 2 tsp minced garlic 1/2 tsp salt 1 Tbsp light soy sauce 2 Tbsp gin or vodka Method n with the marinade 1. Marinate the chicke ingredients above.

Fresh arate and wash ‘The 2. Cut the stalk, sep . ves lea s’ Co Grower Sweet Petite place ng a salad spinner or 3. Dry the leaves usi over top. el tow mp da h wit leaves in the fridge d chicken the marinated mince 4. Heat oil and add liquid ess exc d. Drain any and stir fry until cooke from pan. ce and stir in with the 5. Add sweet chilli sau chopped coriander the chicken mince. Toss through the mince. g e leaves onto a servin 6. Place the cos lettuc into nce mi n cke chi d oke platter. Spoon the co f with sh each filled cos lea the cos leaves. Garni ve. ser and les od no a sprinkle of crispy

Available at all major supermarkets and food specialty stores.

Fast & Fresh Savvy ways to make fresh food fast FLAVOUR-PACKED TOPPINGS page 68 | HEALTHIER KIDS’ PARTY FOOD page 74 | GET CREATIVE WITH CREPES page 82 | THREE WAYS WITH BRIE page 88 | SUPER SALADS FOR SPRING page 90 A poor diet not only affects what’s going on inside your body, but impacts on the way you look on the outside, too.

Boost your intake of these superfoods to nourish your body’s largest organ – your skin!

Capsicum

Salmon

Like kumara, capsicums are packed with beta-carotene and one cup of the chopped flesh gives you 92% of your RDI of vitamin A. They are also one of the best sources of vitamin C.

Fatty fish such as salmon are rich in omega-3 fatty acids which are important for maintaining skin health and helping to reduce inflammation. Vitamin E helps protect skin against free radical damage.

Red wine Broccoli

Red wine contains a compound called resveratrol which may help slow the ageing process by reducing the production of harmful free radicals that damage the skin.

Broccoli contains zinc, vitamin A and vitamin C which are all essential for skin health. The florets also contain sulforaphane which may help prevent skin cancer and protect the skin from sunburn.

Kumara Kumara are an excellent source of beta-carotene, which can help keep skin healthy by acting as a natural sunblock and protecting against sun damage.

Walnuts

WORDS Lucy Slight. PHOTOGRAPHY Rebekah Robinson.

Walnuts are richer in omega-3 and omega-6 fatty acids than most other nuts. The presence of zinc is also important for wound healing and cell regeneration.

Dark chocolate Choose chocolate with at least 70% cocoa to gain the most benefit from the cocoa powder, which is a powerful tool for protecting your skin from sun damage.

Avocado The healthy fats in avocados help to keep your skin supple and moisturised.

As well as vitamin E, avocados contain vitamin C which is important for collagen creation.

Tomatoes Sunflower seeds Sunflower seeds contain linoleic acid which may help to prevent dry and thin skin. Just 28g of seeds contain 32% of the RDI of selenium, 10% of the RDI of zinc and 5.4g protein.

nadia 67

Tomatoes contain all the major carotenoids so are great for skin health.

Carotenoids need fat in order to be absorbed so enjoy your tomatoes with a drizzle of olive oil or a slice of cheese.

All topped up These super sweet and savoury toppings are guaranteed to give your breakfast, lunch or dinner that final flourish

T

Berry, orange & bay compote Ready in 15 minutes | Makes 1 cup | DF | GF

Place 2 cups frozen mixed berries, zest ½ orange, juice 2 oranges, 2 tsp vanilla extract, 3 tsp honey and 2 bayleaves in a medium-sized pot.

Bring to a

simmer. Cook on a medium heat, stirring often, for about

7 minutes or until syrupy and beginning to thicken (the compote will thicken further as it cools). Remove from heat and leave to cool.

Store in an airtight container in the fridge. ~ SUGGESTED USES ~ This compote is delicious spooned over your favourite cereal, porridge or Bircher muesli, swirled through yoghurt with a sprinkling of sliced almonds, served alongside any chocolate dessert, or dolloped on top of good-quality vanilla ice cream.

68 nadia

RECIPES Annabel Inglis. STYLING AND PHOTOGRAPHY Vanessa Lewis.

he right toppings can turn a good dish into a great one, so we thought it was high time we shared some of our favourite avour boosters to bring the party to your plate. The addition of a salsa, pesto, compote or scatter is like the cherry on top; sure, your meal will still taste pretty good without it, but the time spent whipping up one of these added extras will be well worth the wow factor.

FAST & FRESH

Creamy coconut rice pudding Ready in 25 minutes | Serves 4 | GF 1 whole vanilla pod (alternatively use 1 tsp vanilla essence or ½ tsp vanilla paste) 1 cup arborio rice 1 cup full-fat milk 425ml can coconut milk 1½ cups water 1-2 Tbsp pure maple syrup TO SERVE ¼ cup berry, orange and bay compote (see recipe, opposite)

1 Split vanilla pod with a sharp knife and scrape out seeds. Place pod and seeds in a medium pot with the other ingredients.

3 The pudding will thicken substantially if left to stand, so serve immediately with a dollop of the compote.

TASTY TOPPINGS

PROPS White bowl, small dish and plate from Frolic Ceramics. Brass pepper mill from Everyday Needs. Other items stylist’s own.

2 Place pot on stove and bring to a light simmer. Reduce heat to very low and cook for about 20 minutes, stirring often (so rice does not stick to the bottom), until rice is cooked through and creamy.

nadia 69

Fish tacos Ready in 30 minutes | Serves 4 FISH 600g skinless white fish fillets ¼ cup flour seasoned with ½ tsp salt 1 tsp paprika 1 tsp ground cumin ½ tsp cayenne pepper (can omit for children) 2 tsp oil Knob butter TO SERVE 10-12 small tortilla wraps 1 small lettuce, shredded ½ punnet cherry tomatoes, quartered or halved ½ cup coriander leaves and stalks, roughly chopped

Fresh pineapple salsa Ready in 20 minutes (plus 15 minutes’ infusing time) | Makes 1 cup | DF | GF

In a bowl

combine ½ fresh

pineapple, peeled, cored and finely diced, ½ cup mint leaves, finely chopped, ½ red chilli, seeds and membrane discarded, very finely chopped, ½ small red onion, finely diced, and juice 2 limes. Let it sit for 15 minutes to allow flavours to

infuse. Best eaten within a few hours. ~ SUGGESTED USES ~ This salsa makes a zingy accompaniment to chicken salad, grilled fish or other Mexican-style dishes.

70 nadia

1 avocado, sliced 1 lime, cut into wedges ¼ cup sour cream (optional) ¾-1 cup fresh pineapple salsa (see recipe, left)

1 Pat fish dry with paper towels, remove any remaining scales or bones and cut into bite-sized pieces. Place seasoned flour and spices in a shallow bowl, dip in fish and coat well, shaking off any excess.

2 Heat oil in a large, non-stick frying pan over medium-high heat. Add butter and, once frothy, cook the fish in batches for 1-2 minutes on each side or until cooked through and golden. Add a little extra oil to pan between batches if needed.

3 Place the tortillas, fish, various fillings and a dish of salsa on the table and let everyone help themselves.

FAST & FRESH

Spicy nut scatter Ready in 20 minutes | Makes 2½ cups | DF | GF

TASTY TOPPINGS

2 Tbsp honey 2 Tbsp neutral cooking oil 1 tsp flaky sea salt ½ tsp ground turmeric ¼ tsp smoked paprika ¼ tsp cayenne pepper ½ cup pumpkin seeds ½ cup sunflower seeds 3 Tbsp sesame seeds 1 cup almonds ½ cup pine nuts

1 Preheat oven to 180°C and line a tray with baking paper.

2 Place honey, oil, salt and spices in a small bowl and mix to combine.

Place the nuts and seeds in a large bowl and pour over the honey mixture. Toss to evenly coat.

3 Tip onto prepared tray and arrange in a single layer. Bake for about 12-13 minutes (tossing once during cooking) or until nuts smell toasted and are lightly golden.

Watch carefully so they do not burn.

4 Remove from oven and allow to cool slightly. When cool enough to handle, line a tray or chopping board with paper towels and tip mixture onto the paper.

Rub gently to absorb any excess oil.

Allow to cool completely. Store spicy nut scatter in an airtight container; it will keep for several weeks. ~ SUGGESTED USES ~ Sprinkle on salads or simply snack by the handful with a glass of cold beer.

Courgette, artichoke & ricotta salad

1 Using a vegetable peeler, peel

Ready in 25 minutes | Serves 4 | GF

courgettes into long ribbons, stopping when you reach the core (discard seeds).

SALAD 6 small courgettes 150g marinated artichoke hearts, drained and roughly chopped

2 Place ribbons in a large bowl along with the other salad ingredients (except the ricotta). Toss lightly then spoon over dollops of ricotta.

Zest 1 lemon 2 handfuls basil leaves 2 handfuls mint leaves, finely chopped 100g good-quality ricotta DRESSING 1 small garlic clove, minced 3 Tbsp extra virgin olive oil ½ tsp salt Juice 1 lemon TO SERVE ⅓ cup spicy nut scatter (see recipe, left)

nadia 71

3 Place all the dressing ingredients in a small bowl with a good grind of pepper and lightly whisk.

4 Just before serving, dress salad and sprinkle with the spicy nut scatter.

72 nadia

FAST & FRESH

Spring pesto Ready in 15 minutes plus cooling time | Makes 1¼ cups | DF | GF

Preheat oven to 180°C. Place ½ cup raw almonds and ¼ cup sunflower seeds on a tray in a single layer. Bake for about 5 minutes until lightly toasted. Allow to cool completely. To a food processor add almonds and sunflower seeds, 1 cup each of mint and rocket leaves, 1 clove garlic, roughly chopped, zest 1 lime, juice 2-3 limes, heaped ¼ tsp flaky sea salt and ½ cup

Blend until pesto reaches your desired consistency. Loosen with a little more olive oil or lime juice if required. Store in an airtight

olive oil.

container in the fridge; it will keep for up to a week. ~ SUGGESTED USES ~ Spoon pesto on top of an omelette, stir through pasta or potato salad, dollop on pizza, drizzle as a salad dressing, or serve as a sauce with grilled lamb or chicken.

Grilled goat’s cheese omelette

3 Lightly whisk eggs, salt and a good

Ready in 10 minutes | Serves 2 | GF

grind of pepper in a bowl. Pour into pan. Use a fork (or the tip of a wooden spatula if you have a non-stick pan) to drag runny egg towards the middle of the pan as it sets. When bottom of omelette has set but the top is still runny, sprinkle over the parmesan and chunks of goat’s cheese.

1 tsp olive oil 4 free-range eggs ¼ tsp salt 2 Tbsp finely grated parmesan 50g goat’s cheese TO SERVE 1-2 handfuls rocket leaves 2 Tbsp spring pesto (see recipe above)

4 Place skillet under grill for about

1 Preheat oven grill to high with oven

1 minute or until omelette has set and is beginning to turn lightly golden.

rack positioned near the top.

5 Sprinkle with rocket leaves and 2 Heat olive oil in a medium-sized ovenproof skillet or frying pan over a medium heat.

dollop spring pesto on top. Serve immediately. •

nadia 73

Let em eat cake With these healthier party food options, you can let your kids have their cake and eat it too!

Chocolate wacky cake. See page 78 for recipe.

74 nadia

FAST & FRESH

S

ugar-charged highs and plummeting lows tend to come as part and parcel of kids’ party food. So

we’ve come up with an alternative menu that is still yummy and looks fabulous but will help reduce the sweet-treat intake at your next littlies’ get-together.

No, it’s not sugar-free, but these healthier options will ensure the kids have a ball and the parents

Strawberry fizz Ready in 10 minutes | Makes 2.5 litres | DF | GF

Blend 1 punnet hulled strawberries to a pulp.

Place in a large jug and add 1 cup ice. Top up with 1 litre each of lemonade and sparkling water.

~

RECIPES Jo Wilcox. PHOTOGRAPHY Todd Eyre.

Raspberry crackle candy (perfect as take-home treats) Ready in 15 minutes plus chilling | Makes 30 chunks

Melt 200g white chocolate until smooth and fold in ½ cup freeze-dried raspberries,

runny, then

2 cups puffed rice (ricies) and 120g finely crushed vanilla biscuits.

Spoon into a lined brownie tin

and press down with the back of a spoon.

Chill for 30 minutes until set, then cut or crack Raspberry crackle candy.

nadia 75

into bite-sized pieces.

KIDS’ PROJECT

Strawberry fizz.

won’t suffer later. Hip, hip, hooray!

Jelly meringue berry cups.

Jelly meringue berry cups

Frozen yoghurt bananas

Ready in 30 minutes plus chilling time | Makes about 6 little cups | DF | GF

Ready in 15 minutes plus freezing time | Makes 12 | GF

2 x 85g packets jelly crystals in different colours 900ml boiling water 12 coloured or plain meringues 1 punnet strawberries 1 punnet blueberries

1 Pour each packet of jelly crystals into 450ml of boiling water, stir until dissolved, then pour into shallow containers. Chill until completely set, then cut into bite-sized cubes.

2 Crush the meringues into chunky pieces. Hull and dice the strawberries.

6 firm but ripe medium bananas 12 wooden skewers or long ice-block sticks 500g thick plain or flavoured yoghurt (I used Greek-style yoghurt with honey) 1 cup toasted coconut ½ cup flaked or finely chopped chocolate

1 Line a large tray with baking paper and make space in the freezer.

2 Cut the bananas in half across the middle and insert a skewer or ice-block stick into the end of each.

3 Dip bananas in the

3 Layer the jelly cubes, meringue pieces and berries in serving glasses and chill until ready to serve.

yoghurt, then roll them in coconut or sprinkle with chocolate akes.

4 Lay on the tray and freeze for at least 1 hour.

Yummy extras > Add fruity yoghurt or ice cream to the layers. > Freeze the berries for a chilly treat in summer. > Swap the meringue for bite-sized pieces of brownie or lemon cake.

Topping tip > Coat your banana with any of your favourite toppings such as chopped nuts, sprinkles or freeze-dried fruit.

MUCK IN Let the kids join in with the food-prep fun by dipping the bananas or crushing the meringues with their hands.

Frozen yoghurt bananas.

76 nadia

FAST & FRESH

3 Brush the top half of the

Homemade sausage rolls Ready in 55 minutes | Makes about 20

Snack cups with cheesy pineapple dip.

12 good-quality sausages 4 plain or flavoured wraps 40g butter, melted 2 Tbsp sesame seeds Sweet fruit chutney or tomato sauce, to serve

1 Squeeze the filling out of the sausage casings into a bowl. Smoosh it all together with your hands.

2 Lay out the wraps and divide the sausage meat between them. Shape meat into a log across each wrap about a quarter of the way up from bottom.

wrap with butter. Roll the wrap up firmly, enclosing the meat to form a log.

Brush each log with butter and sprinkle with sesame seeds.

4 Preheat oven to 180°C. Chill sausage rolls for 20 minutes, then cut each log into about five evenly sized pieces and place on a lined baking tray.

5 Bake rolls for about 20 minutes or until wrap is golden and the filling is set and cooked through.

6 Serve the warm sausage rolls with chutney or tomato sauce.

ZERO WASTE

Homemade sausage rolls.

Snack cups

Cheesy pineapple dip

Ready in 10 minutes

Ready in 10 minutes | GF

Arrange tasty treats in paper cups and serve with cheesy pineapple dip (see right). A few easy ideas…

Whizz together 1 small tin crushed pineapple, drained, 125g softened cream cheese, 2 Tbsp sour cream and 2 Tbsp hummus* (I used pumpkin & kumara) until smooth.

Large pretzels Carrot sticks Cucumber sticks Celery sticks Cheese sticks Salami pieces or halved frankfurters Fruit chunks Nuts

Try this > This dip also tastes great on sandwiches or crackers. *Check label if eating gluten free.

nadia 77

KIDS’ PROJECT

Freeze any untouched fruit chunks and vege sticks and use later in sauces, salsas or smoothies.

Chocolate wacky cake Ready in 1 hour plus cooling | Serves 10-12 | DF + egg-free

baking soda and a pinch of salt in a large bowl and whisk well.

3 cups flour 1½ cups coconut sugar (or brown or caster sugar) ⅓ cup cocoa 1 good tsp baking soda 2 cups water 2 tsp vanilla extract 1 Tbsp apple cider vinegar ¾ cup neutral oil TOPPINGS Icing sugar, fresh fruit and marshmallows Or 200g dark chocolate and about ¾ cup plain yoghurt

1 Preheat the oven to 180°C and line a 23cm square cake tin or similar.

2 Combine the flour, coconut sugar, cocoa,

whisk together the water, vanilla, vinegar and oil, then pour the liquid ingredients into the dry and whisk until smooth and dark.

4 Pour mixture into the lined cake tin and bake for about 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool before icing.

5 Either serve dusted with icing sugar and decorated with fresh fruit and marshmallows or make a fluffy (but not dairy free) chocolate icing. Melt dark chocolate in the microwave for 30 seconds at a time, stirring in between, until smooth (or use a double boiler).

6 Cool to room temperature then whisk in enough yoghurt for desired consistency. Ice cake and decorate with toppings of your choice. •

DID YOU KNOW? Egg is one of the most common food allergies for kids. However, the majority of sufferers outgrow the allergy by the time they’re 16.

78 nadia

Special thanks to our models, Kaima and Mala Eyre, Luke and Sam Fujisato-Moore and Tatiana and Aidan Hylands-van Lier.

3 In a separate bowl This recipe is ideal if you need to cater for egg allergies. It is so quick and easy and results in a soft cake that keeps well. You can also use this recipe to make mini muffins for lunch boxes. The cake is dairy free too, so we’ve got two topping ideas: one with dairy, one without.

FAST & FRESH

KIDS’ PROJECT

nadia 79

Mushroom magic Take your favourite family meals to the next level with mushrooms

N

utritionally dense and as versatile as anything, mushrooms added to savoury dishes will not only bulk them out and increase the flavours but give you a boost of essential vitamins and minerals too. With the first day of spring marking the start of mushroom season we decided to get creative in the kitchen.

Smoked salmon, mushroom & ricotta frittata Ready in 45 minutes | Serves 6-8 | GF 1 Tbsp butter 200g white or brown button mushrooms, thinly sliced 200g fresh ricotta ⅓ cup thinly sliced spring onions 200g hot-smoked salmon, flaked 6 large eggs 1 cup cream 2 Tbsp grated parmesan (optional) Baby rocket leaves, to serve

1 Preheat oven to 180°C. Melt butter in a deep, ovenproof frying pan over medium heat. Add mushrooms and cook for 5 minutes or until brown. Take off heat.

2 Lightly combine ricotta, onion and salmon, season with salt and pepper and add to pan. Whisk eggs and cream and add to pan. Sprinkle with parmesan, if using. (If you don’t have an ovenproof pan, transfer mushrooms to a greased 20cm x 30cm baking dish at end of step 1.)

3 Bake for about 25 minutes or until well puffed. Slice and top with rocket to serve.

80 nadia

NADIA + MEADOW MUSHROOMS

Mushroom & brie quesadillas with mango & papaya salsa

RECIPES Tracey Sunderland. STYLING AND PHOTOGRAPHY Vanessa Lewis. Adapted from original recipes supplied by the Mushroom Council (mushroominfo.com) and Mushrooms Canada (mushrooms.ca).

Ready in 45 minutes | Serves 4-6 220g brie, cold 2 Tbsp olive oil 450g mixed mushrooms, thinly sliced 100g pickled jalapeños, chopped ½ cup onion, finely chopped 1 tsp minced garlic ½ tsp salt ¼ tsp ground black pepper 8 x medium (20cm) flour tortillas 2 Tbsp chopped flat-leaf parsley leaves MANGO & PAPAYA SALSA 1 cup diced fresh mango 1 cup diced fresh papaya 2 Tbsp fresh lime juice 2 Tbsp chopped fresh coriander 1 Tbsp finely chopped pickled jalapeño or fresh green chilli ¼ tsp salt

4 Place a tortilla in a medium frying pan over medium-high heat; spread a quarter of mushroom mixture over tortilla. In a single layer arrange a quarter of the brie over the mushrooms. Heat until cheese starts to melt (about 30 seconds). Cover with another tortilla, pressing down lightly. Using a large spatula, turn quesadilla over and cook until cheese has melted. Transfer to a serving plate and cover to keep warm. Repeat with remaining tortillas, brie and mixture.

mushrooms and sprinkle with chopped parsley. Cut into wedges and serve with the mango and papaya salsa.

3 Heat oil in a large pan over mediumhigh heat until hot. Add the mushrooms and cook, stirring occasionally, for about 2 minutes then remove 1 cup of mushrooms and set aside. To remaining mushrooms, add the jalapeño, onion, garlic, salt and pepper. Cook, stirring occasionally, until mushrooms are tender and liquid evaporates. Remove from heat.

lentils, bring to boil, cover then reduce heat and simmer for about 4 minutes or until broccoli is still crisp yet tender.

3 Stir in coriander and serve curry topped with a dollop of yoghurt. Accompany with naan bread or basmati rice.

Quick chicken & mushroom Indian curry Ready in 40 minutes | Serves 6 | GF

2 Cut the brie into 5mm-thick slices.

heat oil over medium-high heat. Add onion and stir-fry for 2-3 minutes.

Then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, 3 Tbsp of the curry paste and cinnamon, then add chicken and stir-fry for 2 minutes. Stir in tomatoes with juice, cover, reduce heat to medium-low and cook for about 10 minutes. Taste and stir in more curry paste if desired.

2 Add cauliflower (or broccoli) and 5 Top quesadillas with warm, reserved

1 Make the salsa first by combining all the ingredients in a small bowl. Set aside.

1 In a large, deep, non-stick saucepan

2 Tbsp olive oil 1 medium onion, cut into thin wedges 400g white button mushrooms, sliced 2 cloves garlic, minced 3-4 Tbsp mild Indian curry paste* (eg korma) 1 tsp ground cinnamon 450g skinless, boneless chicken thighs, each cut into quarters 400g can diced tomatoes 3 cups small cauliflower or broccoli florets 420g can lentils, drained and rinsed ½ cup chopped fresh coriander ½ cup plain low-fat yoghurt

nadia 81

Tips > Any leftover curry can be reheated and rolled up in a warm roti or wholewheat tortilla. > To preserve the bright green colour of the broccoli you could microwave or steam it separately then stir it into the curry at the end of the cooking time. *Check label if eating gluten free.

Flash in the pan Become a crepe connoisseur and you’ll be covered in the kitchen – no matter the occasion

RECIPES Jo Wilcox. STYLING AND PHOTOGRAPHY Vanessa Lewis.

S

weet or savoury, filled or drizzled, crepes are a satisfying dish at any time of the day. Master the art of the humble crepe and you’ll suddenly have endless options up your sleeve for breakfast, lunch or dinner. Here are just a few of our favourite ways to enjoy this simple French classic.

Spiced crepes with seared maple bananas.

See over the page for recipe.

82 nadia

FAST & FRESH

2

3

4

5

6

Basic crepe batter

PROPS Platter and side plates (basic crepes) and decorative plate (banana crepes), all from Frolic Ceramics.

Ready in 45 minutes | Makes about 6 crepes 1 cup plain flour 1 cup milk 3 eggs ¼ tsp salt 2 Tbsp melted butter

1 Sift flour into a medium mixing bowl.

2 Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.

3 Beat or whisk all together until smooth.

4 Rest the batter for 10 minutes.

5 Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.

6 Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.

7 Repeat with remaining mixture.

7

nadia 83

WORKSHOP

1

1

2

1

2

3

4

3

4

Spiced crepes with seared maple bananas

Parmesan & herb crepes with mushrooms & bacon

Ready in 35 minutes | Makes 6 crepes, filling for 4-6

Ready in 35 minutes | Makes 6 crepes, filling for 4-6 1 Tbsp caster sugar 1 x basic crepe batter, rested for 10 minutes (see recipe on previous page) 1 Tbsp finely grated lemon zest ½ tsp mixed spice 30g butter 4 medium bananas ½ cup maple syrup 2-3 Tbsp freshly squeezed lemon juice Ice cream, to serve Icing sugar, for dusting (optional)

¼ cup finely grated parmesan, plus extra to serve 1 Tbsp chopped fresh rosemary 1 x basic crepe batter, rested for 10 minutes (see recipe on previous page) 3-4 Tbsp olive oil 1 shallot, finely chopped 3-4 rashers streaky bacon, sliced 2 cups sliced mushrooms Large handful spinach leaves ½ cup sour cream

1 Sprinkle the caster sugar over the batter, then add the

1 Add parmesan and rosemary to batter and mix well.

lemon zest and mixed spice and mix well.

2 Preheat a non-stick crepe pan to medium-high heat. Add about ⅓ cup batter and swirl to coat. Cook for 1-2 minutes until dry on top then flip and cook until golden. Transfer to a plate and keep warm. Repeat with remaining mixture.

2 Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup batter and swirl around to coat pan evenly. Cook for 1-2 minutes until dry on top then flip and cook for a further 1-2 minutes until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture.

3 Heat half the oil in a frying pan and sauté shallot until

3 Heat butter in a medium frying pan over medium heat

tender then add bacon and fry for 3-4 minutes until it starts to colour and turn crisp. Remove from pan and set aside.

then slice in bananas and cook for 3-4 minutes, allowing banana to caramelise and turn golden. Add maple syrup and lemon juice, stir to heat through then remove from heat.

4 Add remaining oil and cook mushrooms until softened then add spinach and toss until just wilted. Season to taste.

4 Serve crepes layered with ice cream and warm bananas then drizzle with the syrup. Dust with icing sugar if desired.

5 Spoon bacon mixture and mushrooms onto crepes and dot with sour cream. Garnish with parmesan and cracked pepper.

84 nadia

WORKSHOP

PROPS Jar with rosemary and small dish with cream, from Frolic Ceramics.

FAST & FRESH

5

nadia 85

Sesame crepes with lemon ricotta & wood-smoked salmon Ready in 30 minutes | Makes 6 crepes, filling for 4-6 1 Tbsp toasted sesame seeds (to toast your own seeds, see tip below) 1 x basic crepe batter, rested for 10 minutes (see recipe on page 83) 1 small clove garlic, finely chopped or crushed 250g ricotta cheese 1 tsp celery salt 1 small bunch dill, chopped (or 1 Tbsp dill herb paste or 1 tsp dried dill) Zest and juice 1 lemon 2 handfuls rocket or mesclun salad mix 400g wood-smoked salmon, flaked 1

2

1 Mix the toasted sesame seeds into the batter.

2 Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup mixture and swirl to coat evenly.

Cook for 1-2 minutes until dry on top then flip and cook for a further 1-2 minutes until golden. Transfer to a plate and keep warm. Repeat with remaining mixture.

3 Add the garlic to the ricotta, then the celery salt, dill, zest and juice and mix well.

4 Spread a generous spoonful of ricotta mixture over one half of the crepes then top with salad leaves and salmon.

Add a little more ricotta mixture then fold crepes over.

3

4

Toasty tip > Toast ¼ cup sesame seeds in a small tray in a 180°C oven for a few minutes until fragrant and golden; store excess in an airtight container. •

happy eating

FARMED THE FREEDOM WAY. NO EXCEPTIONS.

FAST & FRESH

ALL MIXED UP This basic batter can also be made in a food processor, smoothie maker or blender.

WORKSHOP

nadia 87

Easy, brie-zy and full of bite Not just a bit on the side, a wheel of brie can delight the palate in many ways.

Try these quick ideas next time you’re entertaining

1 Brie & pastrami pan-seared sandwich

2

3

Golden fried brie with peach chutney

1 wheel of brie (125g) 2 eggs, beaten 1 cup plain flour 1 cup panko crumbs 1 Tbsp finely chopped fresh rosemary Rice bran oil, for frying PEACH CHUTNEY 400g can peaches in fruit juice 2 Tbsp apple cider or white vinegar 2 Tbsp sugar 1 tsp caraway seeds 1 Tbsp mustard

1 Cut brie wheel into eight even-sized wedges. Place the beaten eggs, flour and breadcrumbs in separate bowls. Add the rosemary to the panko crumbs and combine. Dip each wedge of brie into the flour, then into the egg and lastly into the rosemary crumbs, coating well each time. Chill for 10 minutes or until ready to cook.

1 Butter the slices of bread, turn over two slices and spread with a layer of mustard.

6 sheets filo pastry 50g butter, melted 3 eggs 1½ cups cream ¼ cup finely grated parmesan ½ tsp celery salt 1 Tbsp olive oil 4 rashers rindless middle bacon, finely diced 1 red onion, finely sliced ¼ cup pine nuts 75g baby spinach leaves (roughly ½ bag) ½ wheel of brie (60g), diced

1 Preheat the oven to 180°C and lightly spray a 12-hole medium muffin tray.

2 Place one sheet of filo flat on the bench and brush with butter. Top with another sheet of filo and smooth down. Set aside and repeat this step with remaining filo.

Cut each set of filo widthways into four strips so you have 12 strips in total.

3 Take a strip and lay it over one of the

2 In a small saucepan combine peaches

sliced gherkins and brie. Cover with the remaining bread slices, keeping the buttered sides facing out.

(and juice), vinegar, sugar, caraway seeds and mustard and simmer for 5 minutes.

Mash or blend until peaches are finely chopped then simmer for 5 more minutes until syrupy and spoon-able.

3 Preheat a large frying pan and cook the

3 Pour oil into a medium-sized saucepan

sandwiches over a low to medium heat.

When golden, flip the sandwiches over and cook on the opposite side.

to a depth of about 4-5cm and heat. Add two or three pieces of brie at a time and cook for 1-2 minutes or until golden.

4 Cover the pan with a lid to help melt

4 Serve the golden brie wedges warm

the brie. Serve with fresh greens and extra gherkins.

with the peach chutney.

2 Top mustard with waves of pastrami,

Ready in 50 minutes | Makes 12

Ready in 45 minutes | Serves 4

Ready in 15 minutes | Makes 2 30g butter 4 slices rustic hand-cut bread 1 Tbsp wholegrain mustard 6 slices pastrami 4 gherkins, sliced, plus extra to serve ½ wheel of brie (60g), sliced Salad greens, to serve

Brie & bacon filo nests

muffin holes, then fold it back and forth, changing the angle slightly, to cover the hole. Press into the base of the hole to make a nest. Repeat with remaining filo strips and chill until needed.

4 Whisk together the eggs, cream, parmesan and celery salt, and set aside.

Heat the olive oil and sauté the bacon, onion and pine nuts until the bacon is crisp, the onion tender and the pine nuts toasted. Add spinach and allow to wilt.

5 Divide the bacon mixture evenly between the filo nests, top with diced brie and pour over the egg mixture.

6 Bake for 15-20 minutes until golden and puffed. •

88 nadia

RECIPES Jo Wilcox. STYLING AND PHOTOGRAPHY Vanessa Lewis.

A

staple on any party platter, this soft French cow’s-milk cheese makes everything it’s paired with just a bit more delicious – especially when baked. These recipes are just the thing to whip up for the family at the weekend, or for a simple but special snack when you’ve got a house full of guests. Come on, who could resist a plate of golden fried brie?

FAST & FRESH

2

3

nadia 89

EASY IDEAS

1

Salad supreme Eat the rainbow with these light but nutrient-packed super salads

Balsamic-glazed pumpkin, date & haloumi quinoa salad.

W

ith spring hanging in the air in all its warm glory, the craving for comfort food begins to leave us as we turn to lighter options. These salad recipes from Nadia’s new cookbook, Let’s Eat!, provide those perfect, light-yet-satisfying meals for the season ahead.

Balsamic-glazed pumpkin, date & haloumi quinoa salad Ready in 1 hour | Serves 4-6 as a side salad | GF ROAST PUMPKIN 500g pumpkin or butternut (skin on), cut into 2cm chunks 2 Tbsp balsamic vinegar 1 Tbsp olive oil 1 Tbsp liquid honey QUINOA SALAD 1 cup quinoa 1½ cups water

2 avocados (firm ripe), sliced 1 punnet (about 250g) cherry tomatoes, halved 1 cup seedless grapes, halved 6-8 medjool dates, stones removed, chopped 1 handful baby spinach or rocket ¾ cup chopped flat-leaf parsley HALOUMI Olive oil for cooking 200g haloumi, sliced 5mm thick DRESSING 3 Tbsp red wine vinegar 1 Tbsp wholegrain mustard* Juice 1 lemon 1 Tbsp liquid honey 3 Tbsp extra virgin olive oil

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Toss the pumpkin with balsamic vinegar, olive oil and honey in the prepared tray. Roast until slightly caramelised, 20-25 minutes.

90 nadia

3 Meanwhile, cook the quinoa. Combine quinoa and water (with a pinch of salt) in a medium-sized pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Remove from heat and leave to steam, still covered, for 10 minutes.

4 Fluff up quinoa grains with a fork and toss with roast pumpkin and remaining quinoa salad ingredients. Season to taste with salt and pepper.

5 Heat a drizzle of oil in a frying pan on medium heat and cook haloumi slices for 1-2 minutes on each side until golden brown, and melted on the inside. Mix all dressing ingredients together and toss with quinoa salad.

6 To serve, divide quinoa salad between bowls and top with slices of cooked haloumi.

RECIPES Nadia Lim. STYLING Lauren Freeman. PHOTOGRAPHY Todd Eyre.

Asparagus, kumara, walnut & parmesan salad. See over the page for recipe.

FAST & FRESH

LET’S EAT EXTRACT

Poached chicken, sesame & cucumber salad.

See over the page for recipe.

nadia 91

Balsamic-glazed pumpkin, date and haloumi quinoa salad is one of my favourite vegetarian meals – hearty and filling enough to have as a meal on its own, but it would also make a fantastic, extra-special side Poached chicken, sesame & cucumber salad Ready in 45 minutes | Serves 4 | DF | GF SOY-POACHED CHICKEN 3 cups water 2 whole star anise 1 whole cinnamon stick ¼ cup soy sauce* ¼ cup white wine 1 Tbsp sesame oil 2.5cm piece fresh ginger, thinly sliced ½ red chilli, sliced lengthways 1 tsp crushed peppercorns 400-500g boneless, skinless chicken breast SALAD ½ telegraph cucumber, halved lengthways, thinly sliced 3-4 baby radishes, thinly sliced 3 spring onions, thinly sliced 1 punnet (about 250g) cherry tomatoes, halved 3 celery stalks, thinly sliced ½ cup roasted peanuts, chopped 3 Tbsp toasted sesame seeds 1-2 handfuls baby spinach ½ cup chopped mint leaves ½ cup chopped coriander DRESSING 3 Tbsp hoisin sauce* 1½ Tbsp soy sauce* 1½ Tbsp rice vinegar (or apple cider vinegar or lemon or lime juice) 1½ Tbsp sesame oil 1½ tsp grated fresh ginger 1 lime, cut into wedges, to serve (optional)

1 Combine all poached chicken ingredients in a pot. Cover with a tight-fitting lid and bring to a gentle simmer. Then turn off the heat and leave the chicken in the poaching liquid, still covered, for 14-18 minutes (depending on the size of the chicken breasts). Do not lift the lid during this time (so you don’t let the heat escape) – the residual heat of the liquid will cook the chicken through perfectly and keep it nice and moist.

2 Remove chicken from the poaching liquid and set aside to cool slightly before slicing. If it has not cooked all the way

through, simply return it to the pot and simmer in the poaching liquid for a couple more minutes.

2 In a bowl, mix red wine vinegar and sugar together and add red onion. Leave to marinate for about 15 minutes. Drain, reserving vinegar for the dressing.

3 Meanwhile, prepare all the salad ingredients and mix the dressing ingredients together.

4 To serve, toss salad with 2-3 Tbsp of the dressing and place on a plate. Thinly slice chicken breasts, place on top of salad and drizzle with remaining dressing. Squeeze a lime wedge over the chicken, if desired.

3 Place asparagus in a pot or heatproof dish or bowl, and pour over boiling water to cover. Leave to stand for 5–10 minutes until asparagus is lightly cooked through (but still crunchy). Drain and place in a bowl of iced water to quickly cool (this helps it retain its bright green colour) then drain again.

4 Mix all dressing ingredients together.

Poaching 101 > Poaching chicken breast is a great way to cook chicken without having to add any fat, whilst subtly infusing it with flavour. You can leave the chicken in the poaching liquid in the fridge if you are making parts of this dish ahead of time.

5 Toss roast kumara, asparagus, parsley, walnuts, and half the dressing, half the pickled red onion and half the parmesan together. Scatter over remaining pickled red onion and parmesan, and drizzle with remaining dressing.

Asparagus, kumara, walnut & parmesan salad

Ingredient swap > If asparagus isn’t in season you could use green beans instead. •

Ready in 45 minutes | Serves 4-6 | DF (omit parmesan) | GF

*Check label if eating gluten free.

400-500g kumara (skin on), cut into 3cm chunks Drizzle of olive oil 2 Tbsp red wine vinegar 1 tsp sugar ½ red onion, thinly sliced 250g asparagus (or green beans), trimmed ¼ cup chopped flat-leaf parsley ⅓ cup chopped, lightly toasted walnuts ¼ cup shaved parmesan HONEY MUSTARD DRESSING 2 tsp wholegrain mustard* 2 tsp liquid honey 2 Tbsp extra virgin olive oil 1 Tbsp reserved red wine vinegar (from the pickled onion)

1 Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara with a good drizzle of olive oil on prepared tray, season with salt and pepper, and roast for about 25 minutes or until golden and tender.

92 nadia

Find these recipes and more in Nadia’s new cookbook, Let’s Eat!, $50. Available now in bookstores nationwide and at nadialim.com.

People Food heroes, entrepreneurs and clever Kiwis

PHOTOGRAPHY Vanessa Lewis.

UTTER NUTTERS page 94 | DRIVEN BY DOUGHNUTS page 100 | WHERE CABBAGES ARE KING page 106 | WISE WORDS page 112 | IN HER WILDEST DREAMS page 114

John Brokx owned a shoe factory in Europe before he moved to West Auckland and entered the macadamia nut business. “We’ve made a fully automatic processing plant ourselves,” the maintenance engineer says of the plant he has built with wife Sue. It’s a labour of love – the trees grow for eight years before they produce macadamias, and some never fruit. Turn the page to read more about the business and meet some other nutty types.

nadia 93

In a nutshell To celebrate National Nut Day on 22 October, we explore three unique orchards and meet three couples dedicated to growing the perfect nuts

94 nadia

PEOPLE NUT GROWERS

Why Nut

WORDS Fiona Ralph. PHOTOGRAPHY Vanessa Lewis (Why Nut) and Daniel Allen (Uncle Joe’s and Riverina Almonds).

AUCKLAND To understand the DIY ethos behind John and Sue Brokx’s certified-organic macadamia orchard, you need to take a whiff of John’s homemade organic fertiliser. The mix of seaweed, fish heads and cow manure has been developed through “trial and error” like most of the equipment John has designed for the couple’s West Auckland orchard and processing plant.

Dutch maintenance engineer John met Sue, a lab analyst from Rotorua, when he moved to New Zealand. A friend suggested John look into growing macadamias. “I didn’t even know what they were,” he says. In 1985, after researching the industry, the couple purchased a gorse-covered, 10-hectare property at the base of the Waitakere Ranges. They gradually cleared the gorse, then planted shelter belts and 200 macadamia trees. Now there are 2500.

The pair held down day jobs alongside their orchard work until the early 2000s.

Even now, it’s still just the two of them, with a few Wwoofers (Willing Workers on Organic Farms) helping out. “I don’t see this as work; it’s a hobby,” says John. “If I couldn’t work, I don’t know what I’d do.”

Sue says they owe a lot to Clive and Sharon Chamberlain from the New Zealand Macadamia Society who encouraged them to go organic after 10 years. “We’re really pleased they did that,” she says. Their commitment to organic farming is clear to see.

The couple also take a zero-waste approach to the orchard. Nutshells are used to line driveways, and machines are picked apart to create new ones. John’s husking machine, which can husk an impressive 650kg of nuts an hour, creates around 200 cubic metres of compost a year. “It’s still not enough,” says John. They haven’t been able to find reliable compostable packaging yet, but the majority of their nuts are sold in bulk at organic and health food stores – raw being the preferred style.

Their Why Nut range includes chocolate-coated nuts and a macadamia nut spread. Sue is a fan of the whole nuts, while John prefers the spread. He eats it after dinner each night on two slices of toast, topped with cinnamon and raisins (pictured top right).

Teamwork Sue and John Brokx at their West Auckland macadamia orchard, where they are assisted by Wwoofers and lawn-mowing Wiltshire sheep.

FOR INFO, EMAIL SUEVAUSE@ICLOUD.COM

nadia 95

“Travel and foodie adventures through countries such as Kenya and Spain in the 1970s may have helped to inspire their career path, but the couple never expected to end up in the nut industry�

96 nadia

PEOPLE NUT GROWERS

Uncle Joe’s BLENHEIM Purchasing a section on the outskirts of Blenheim with two mature walnut trees on it was the unexpected catalyst for Malcolm and Jenny Horwell’s thriving nut business. Initially the Horwells sold their crop to Nelson man Kevin Melros, who had a stall at the Nelson market selling Uncle Joe’s walnuts, named after his own uncle. “He used to sit around with his uncle Joe, cracking walnuts and listening to the rugby,” says Jenny.

In 1997, a year after buying their section, Jenny and Malcolm heard Kevin wanted to sell Uncle Joe’s. They purchased the brand and have since added hazelnuts, walnut and hazelnut spreads, nut meals, nut and seed flours and a variety of award-winning nut and seed oils to its stable.

Travel and foodie adventures through countries such as Kenya and Spain in the 1970s may have helped to inspire their career path, Jenny says, but the couple never expected to end up in the nut industry. “We bought five acres of ground because we always wanted to get some dirt and thought, ‘What are we going to do with this?’” says Malcolm.

“We had no concept that it was going to be used for hazelnuts or that we were going to get into processing.”

The Horwells planted 680 hazelnut trees in 2000, after a neighbour recommended the ‘Ennis’ variety. Five staff now work at their onsite factory, where nuts are cracked fresh to order.

The Horwells also buy and sell nuts from growers around the country and are passionate about New Zealand produce.

They partner with local grower Garth Neal, who sources and dries the seeds which are cold-pressed into oils at their factory. Garth likes to experiment with unusual seeds. The brand’s culinary range includes coriander, mustard and hemp seed oils, while kiwifruit and borage seed oils are used in cosmetics.

“It’s about teamwork, especially with a small business,” says Malcolm. Jenny agrees and, to raise the profile of local nuts, she is promoting National Nut Day. “I know quite a few different nut companies and I thought it’s about time we all got together,” she says. “If we can work together and show people that we’ve got good-quality nuts, it’s going to be good for the growers.”

Utter nutter Jenny Horwell at the Marlborough orchard and factory she owns with husband Malcolm.

UNCLEJOES.CO.NZ

nadia 97

Riverina Almonds BLENHEIM Almond-growing is a labour of love for Gill Smith and Graham Farnell of Riverina Almonds. It’s not unusual for the couple to be frost-fighting at 3.30am before heading to their day jobs (Graham is an engineer and mechanic and Gill is a crop monitor in the grape industry).

Over 28 years they’ve planted almost 2000 almond trees (and 100 fig trees) on an 11-hectare property north of Blenheim. They’re New Zealand’s only commercial almond growers. “It’s challenging because you’re in an industry on your own,” says Graham.

“You’re basically forging the pathway.”

Riverina Almonds are organically grown, sun dried and cracked fresh to order – a far cry from the imported, industrially processed almonds many of us are used to. As well as being fresher, these nuts are sweeter and less crunchy.

“They’re better to chew, easier to digest and the taste is completely different – they’ve got a real almond taste,” says Gill.

“Even though they’re a sweet almond, they’ve still got a lot of flavour.”

“We keep the almonds in the shell until they’re ready to go to market, so when the customer gets them they’re no more than 10 days out of the shell,” says Graham. The couple batch process almond butter each week and Gill makes salted, candied and garlic nuts, among others, to sell at the Nelson and Blenheim markets. Natural almonds are their most popular product.

Graham has designed and made all the equipment on the farm, partly out of necessity. He thinks his frost fighting truck, pictured opposite, might be one of a kind. “We do everything in-house, nothing is contracted out,” says Graham.

Even though demand is high, they don’t want to expand and lose control over their product. “We’re way past cottageindustry size, but we’re tiny compared to the almond industry in California or Australia,” says Graham.

The couple are passionate about organic, non-industrial farming methods.

Many of their customers, some of whom have been buying Riverina nuts since day one, seek them out for that reason.

“The really appreciative feedback from the customer is a big part of why we do this,” says Graham. • Tough nuts Gill Smith and Graham Farnell of Riverina Almonds at their orchard north of Blenheim. Their most mature trees are 28 years old.

FOR INFO, EMAIL RIVERINA@XTRA.CO.NZ

98 nadia

PEOPLE NUT GROWERS

“Riverina Almonds are organically grown, sun dried and cracked fresh to order – a far cry from the imported, industrially processed almonds many of us are used to”

nadia 99

The sweet life

I

n the picturesque seaside settlement of Akaroa on the Banks Peninsula, a 1959 aluminium Airstream caravan is carrying a very special cargo. You can spot it cruising up and down the windy hills before parking up with windows open wide.

Hungry patrons arrive in droves, following their noses towards the sweet scent of delectable, often slightly outrageous, homemade doughnuts.

Rachel Savage, the Sweet & Savage doughnut queen, blames her obsession with these sweet, fried 100 nadia

WORDS Holly Jean Brooker. PHOTOGRAPHY Peta Mazey.

When Rachel Savage and her family left their home in Wellington for Banks Peninsula, they found a more creative, community-focused lifestyle – thanks to the humble doughnut

PEOPLE SWEET & SAVAGE

The cherry on top For Rachel, there are no rules when it comes to toppings and presentation – the aesthetics of Sweet & Savage’s doughnuts are all part of the charm. One thing’s for sure, though: they have to taste good!

favours on the fresh country air and the range of produce running rampant in her garden, begging to be showcased. She’s clearly a woman with a vision who doesn’t rest on her laurels for long – her current list of job titles includes food stylist and contributor, registered nurse, wife and mum of two.

But it’s Rachel’s talent for concocting creative doughnut flavours that’s delighting tourists and locals alike and making the name ‘Savage’ synonymous with something sweet rather than something scary. nadia 101

Wheels in motion This 1959 Airstream caravan may have been renovated into the perfect vehicle for selling doughnuts, but it’s Rachel who’s the real driving force behind Sweet & Savage. Her family’s rural property on the Banks Peninsula provides a lot of creative inspiration for the mum-of-two.

As we reminisce about when her doughnut obsession began, Rachel laughs that it started out unintentionally with a food blog. A kitchen junkie from way back whose friends often asked her for recipes, Rachel started posting online to make sharing them easier. Following a move from central Wellington to rural Banks Peninsula, Rachel began playing around with a basic doughnut recipe in her spare time and adorning her creations with an eclectic assortment of toppings before testing them out on appreciative family and friends.

Needless to say, her experiments were a hit, although Rachel insists they aren’t anything fancy. She says there are no particular rules when it comes to the toppings.

“They are all simple with delicate flavours based on classic combinations,” she explains. “I enjoy experimenting and playing around, but you do have to keep it reined in as it still has to taste good!”

Selling these sweet creations on a large scale wasn’t in the plan until Rachel and husband Kristin happened to drive past a beautiful, retro Airstream caravan parked up on the side of the road in Burkes Pass, not far from Lake Tekapo, last year. On a whim, Rachel enquired at the local store as to who owned the caravan. The option to buy it was offered right then and there and, after a

year spent renovating the beauty to its former glory, the Sweet & Savage doughnut eatery was born.

Best-selling flavours include chocolate with mint and hazelnut, gin and lemon with poppy seeds, peanut butter with cream cheese and homemade raspberry flakes, vanilla and strawberry with pistachio and rose flowers, and raspberry with lemon and coconut.

Presentation is paramount and allows Rachel to let her creative talents shine. “For me, a big part of the doughnut is the aesthetic. Every doughnut is individually hand-crafted and uniquely imperfect.”

The caravan’s doughnuts now sell out at its pop-up locations thanks to a loyal following on Facebook and Instagram, and the couple supply a number of local Canterbury eateries, too. They’ve also launched online sales for their Box of Nine, which is proving a hit.

It’s safe to say the first year of business has been a busy time. “We have a bit to juggle at the moment with the farm, nursing and family, so I need to be pretty organised,” says Rachel. “Every night I prep stuff for the day ahead and get up at 4am to cook the doughnuts fresh while the girls are sleeping. When they wake up around 7am, I’m still beavering away in the caravan to get my orders sorted for the day, so

102 nadia

PEOPLE SWEET & SAVAGE

nadia 103

Doughnut lovers can enjoy coffee and a palm-sized sticky treat from the Sweet & Savage caravan over the coming warmer months when it will be parked at a range of pop-up locations around Akaroa, including a few local music festivals. Follow the caravan’s travels online at SWEETANDSAVAGE.CO.NZ | @HELLOSWEETANDSAVAGE

104 nadia

PEOPLE SWEET & SAVAGE

“Sweet & Savage has always been about people and having a platform to make connections. Sharing food and coffee is a beautiful way to enable this” Family ties Sweet & Savage is a family affair, with Rachel’s husband Kristin heading up the brand’s strategy and getting stuck into selling during the busy summer months. Their two children, Pippin (on the right) and Fern, love to lend a hand, too.

my husband gets the kids breakfast before he heads out the door for work.”

But she’s not complaining: it’s an exciting growth phase for their brand and Rachel enjoys the process of baking, creating and marketing her products. It’s very much a joint endeavour, with Kristin dedicating hours to business strategy, as well as getting stuck in with setting up and serving coffee. Friends and family jumped on board to help get the business off the ground last summer and friendly customers often return for more.

Their daughters, Pippin, 5, and Fern, 3, love to help out.

“Pippin is obsessed with the caravan and spends hours drawing signs for the eatery. She loves any opportunity to sell as well. Often I’ll hear a tiny knock at the caravan door and it’s Fern popping in for a visit, but I’m pretty firm with the kids about staying out while I’m prepping.”

For Rachel the best part of the job is the people she meets as she sells her treats. “It’s not just about the doughnuts, it’s really the people that make it all worthwhile,” she explains. “The basis of Sweet & Savage has always been about people and having a platform to make connections. Sharing food and coffee is a beautiful way to enable this.”

Some exciting opportunities have arisen through these connections too, with Rachel being invited to write recipe contributions for magazines and work on food styling jobs, which she loves. “There are a ton of clever people out there doing some exciting things and we love being able to collaborate with other creatives,” she says.

So next time you are in Akaroa, keep an eye out for the gleaming Airstream. You’re in for a treat. •

nadia 105

106 nadia

PEOPLE WOODHAVEN GARDENS

Bumper crop People are as important as produce at Woodhaven Gardens near Levin.

We take a stroll through the farm’s courgette, leek and cabbage patches and meet a bunch of friendly faces from a variety of countries

W

oodhaven Gardens will toast its 40th birthday next year.

There’s plenty to celebrate for John Clarke, founder and

managing director of this market gardening operation just south of Levin in Horowhenua.

John had no growing experience when he started working the land, yet he’s transformed a two-acre vegetable plot into a successful business that spans 1000 acres (405 hectares)

WORDS Fiona Ralph. PHOTOGRAPHY Nicola Edmonds.

and employs more than 200 people.

Veges in vogue A cabbage field at Woodhaven Gardens, a large market garden operation in Horowhenua.

Opposite: Harvesting beetroot, one of 16 vegetable crops grown at Woodhaven.

nadia 107

Woodhaven’s crops include cabbage, lettuce, courgette, beetroot, parsley, pumpkin and spring onion – 16 vegetables all up, plus watermelons grown for the New Zealand and international market. Following the acquisition of a broccoli and courgette farm, broccoli has become one of the company’s main crops. The produce is sold through wholesale markets to supermarkets and shops around the country – you’ve probably bought Woodhaven veges before.

A little over 40 years ago John was a young vegetable seed salesman who quickly came to the conclusion that he ought to learn how to sow those seeds. “I realised that if I was going to be successful, I needed to know how to grow, so that’s what I tried to do,” he says.

“And I never went back to the seed industry!”

His other motivation was the desire to create a better lifestyle for his family. John’s mother had multiple sclerosis and the hills of Wellington had become unsuitable for her. Moving to flatter land in Levin made sense, as did building a house where John, his then-wife Honora and his parents could live together. John, Honora and John’s father, Eric, were able to care for John’s mum while starting a small vegetable-growing business.

Eventually, John bought his father out, but the family business continued by way of John and Honora’s children. They’ve been helping out since they were kids and are an integral part of the Woodhaven team.

John’s daughter, Emma, is Woodhaven’s sales and human resources manager. She lives in the family home on the farm (John is now a few hundred metres away). Emma wasn’t always keen on joining the business.

She left the farm to study, but returned to help when her parents separated. One thing led to another and she ended up staying on and finishing her degree extramurally. Her three kids are lined up to join the family firm one day, too. Her chartered accountant brother, Jay, is based in Wellington but flies in and out, consulting on special projects and contributing as a company director.

Working with his kids is special, says John.

“We’re pretty close, and we’re very passionate about the business.”

John loves the everyday challenges (“from weather through to people”) and the connection to nature and people that his job provides. “I love the outdoors, I love the satisfaction of growing a crop, and I love the Ripe for the picking Everyone chips in for the leek, courgette and cabbage harvests. Opposite, bottom left: John Clarke, Woodhaven’s founder and managing director, helps pick courgettes.

108 nadia

PEOPLE WOODHAVEN GARDENS

“It’s not uncommon for married couples, siblings or two generations of a family to pick alongside each other”

110 nadia

PEOPLE WOODHAVEN GARDENS

people. We have a really extraordinary group of staff that we work with.”

Employees hail from around 20 countries including Samoa, Kiribati, Malaysia and Chile. Cultural differences are celebrated throughout the year. Each day a different nationality flies its flag, while cultural performances are common at sports days, Christmas concerts and events such as the Horowhenua Taste Trail.

Many staff have been at Woodhaven for more than 10 years – some more than 20 – and the family business model filters down from the top. It’s not uncommon for married couples, siblings or two generations of a family to pick alongside each other.

Children of current and past employees are supported through two annual tertiary scholarships offered by Woodhaven.

Is the company culture the reason staff stay so long? “You always like to think that’s why,” John says. “I think it is.” You’d have to like your colleagues in this line of work. “It’s a tough job,” John says. Especially in extreme weather conditions. “We don’t stop for the weather.” Production (post-harvest handling, sorting, packing etc), is seven days a week. It may be cold, hard work, but it’s satisfying.

John still occasionally works the fields, but his main focus is on sales, management and keeping an eye on the crops.

The industry has changed dramatically over the years, from being hands-on to predominantly mechanised. Harvesting is still done by hand, but production and irrigation are now automated. One constant is the team’s commitment to quality and their aim to grow sustainably.

John is passionate about advances in technology and sustainability. Woodhaven’s farm management system, Hortrac, has won a number of innovation awards. “We try and grow the change. We’re looking for advances wherever we can,” John says. He’s learned by “making a lot of mistakes”.

The team practises sustainable land management by rotating crops so that the soil remains fertile, and planting beneficial cover crops, which are ploughed back into the earth to enrich it. Horowhenua’s fertile land and temperate climate have made it an important agricultural region for many years. John and his team are committed to honouring this history, while innovating to ensure the area’s future. •

WOODHAVENGARDENS.CO.NZ People power Linda Lu, Tokarerei Teururu and Meizhen Wu plant lettuce while Kate Moru (wearing sister Lucy’s apron) packs spring onions. Staff members’ different cultures are celebrated at Woodhaven through a flag rotation system, performances and handmade signs that point to ‘home’.

nadia 111

112 nadia

MY LIFE

WORDS FROM THE WISE

INTERVIEW Fiona Ralph. PHOTOGRAPHY Helen Bankers.

S

What could be more important than teaching children where food comes from?

Octogenarian Avis Leeson believes gardening is the ultimate life lesson and has shown thousands of schoolkids how to grow their own fruit and veges

he’s had six heart attacks, nine strokes and three bouts of blood poisoning, but health concerns aren’t what keep Avis Leeson up at night – it’s the worry of no longer being able to run her successful school gardening programme that sees her wander to the kitchen for a late-night shortbread. This is why the 87-year-old is now completing a manual to help schools around the country continue the foodgrowing scheme she started 10 years ago.

Concern about child poverty, coupled with her experience of surviving a dangerous bout of blood poisoning, prompted the Hamilton-based gardener to volunteer to teach kids about how fruit and veges are grown. “I was sort of born in the garden; my mum was a gardener,” Avis says.

She started by creating a vegetable garden with a class of new entrants at the Morrinsville primary school she attended as a child, and has since helped 400 schools and kindergartens set up vege gardens, as well as organised the planting of fruit trees in schools around the country – all with help from sponsors such as McGrath Nurseries and Yates.

Avis is now working with the Hamilton City Council and local schools to create community gardens where children and members of the public can grow food together to help “get our communities back together”.

To tie in with National Gardening Week (a Yates community initiative running from 6-13 October), Avis shares her thoughts on gardening, resilience and accepting life’s ups and downs:

Provenance If you don’t teach kids where food comes from, you can’t blame them for not eating proper food.

Millions of dollars have been wasted on research

and trying to ban chips and drinks, whereas all they needed to do was find an alternative, such as growing food, and kids accept the alternative.

Sowing a seed Would you believe that at a country school not one child had ever seen a seed? I said to them, “Where do the carrots come from?” and they had no idea. They didn’t know that vegetables grow in the ground.

Teach your children There’s such a sense of satisfaction when you’re able to work with little people and give them a start in life on a sound diet that doesn’t cost the earth because you can grow it yourself. And it doesn’t have sprays and chemicals on it because you do it organically.

Resilience I started life a little bit behind the goalposts insomuch as I only have one artery, not two. The poor old ticker’s been working fairly heavily for a long time. It used to be a bit of a problem. The nurses would say, “Huh, she’s conked out again.”

You’ve got to have resilience. It’s a matter of accepting life as it comes. I was very much blessed with a loving, caring family and a wonderful mum.

She never mollycoddled me in any way. She just said, “You can cope, darling. You can cope.” And there was never any doubt that I could. I just had to. I suppose it’s put me in good stead. • For information on National Gardening Week, head to yates.co.nz/nationalgardening. To offer assistance to The Avis Leeson Fruit Tree Trust or to find out about implementing Avis’ school gardening programme, contact Avis on 021 192 9929 or avisleeson@gmail.com.

nadia 113

Into the wild Girl Undiscovered co-founder Charlotte Devereux on the natural beauty business, seeking kindred spirits and embracing new beginnings

L

Aside from our unique packaging – which is definitely attracting attention – we are a brand that stands by our ethical practices and quest for female empowerment.

From day one, we travelled to Myanmar and Bali to locate core villages and providers of our ingredients.

It was essential that we met our suppliers in person to form lasting relationships. Ethical trade is a given for us, and the stories of our suppliers are as important to us as our consumers. We also celebrate what beauty feels like, not just what it looks like. So rather than focusing on imperfections we are celebrating what makes you unique. We are all about the ‘make under’, rather than the makeover.

Tell us about Girl Undiscovered and how the idea for 100% Wild skincare came about.

Girl Undiscovered is a natural skincare brand with an ideology that reinforces our belief that naturalness and imperfection should be celebrated. We emphasise honesty, openness, realness and a love of life by sharing real stories about real women. Girl Undiscovered is for the ‘girl’ in us all, and everyone, regardless of age, can share this journey with us.

As for 100% Wild, it means two things. Firstly, it is all about the woman who is making an empowering commitment to living totally wild and true to her herself. On the product side of things, our three hero ingredients are foraged in the wild by local communities: our thanaka in Myanmar, our virgin coconut oil in Bali, and our kanuka honey in New Zealand are all as wild as they come. These three magical ingredients are ethically and sustainably grown with no chemicals or animal testing.

This issue of NADIA has a focus on new beginnings. What was it that set you on the path to a new beginning with Girl Undiscovered?

I was incredibly lucky to have been in business with my mother, Colyn Devereux Kay, for 15 years with Egg Maternity. When she was diagnosed with Alzheimer’s and could no longer work at Egg, it was the closing of a chapter for me.

As I had grown up in a household of strong, successful women who loved skincare, starting Girl Undiscovered was a natural progression for me. The beauty business is in my blood. I was also deeply blessed to have my childhood family friend Philly Gebbie move back to New Zealand when her own darling mother became sick. Here was the perfect

114 nadia

INTERVIEW Lucy Slight. PHOTOGRAPHY Helen Bankers.

There’s so much competition in the beauty market, especially when it comes to natural and organic products. How did you make Girl Undiscovered stand out?

aunching a natural beauty brand into an already jam-packed market might seem like a crazy idea to some, but for close friends – and now business partners – Charlotte Devereux, Sara Orme and Philly Gebbie it was the perfect opportunity to combine their talents and create something wild. Girl Undiscovered launched in New Zealand in 2016 and isn’t ‘natural beauty’ as we’ve come to know it. We speak to Girl Undiscovered’s co-founder and lead product developer Charlotte about free-spirited beauty, the vitality of moodboards, the power in naivety and the wonderful women that help make her tick.

PEOPLE GIRL UNDISCOVERED

nadia 115

At Girl Undiscovered, you work with a great team of women. What’s your advice for finding staff who suit your vibe from the outset?

opportunity to form a company together. Philly’s amazing business expertise, our co-founder Sara Orme’s incredible work exploring femininity and beauty ideals and my love of creating is a winning combination that formed the ethos behind Girl Undiscovered.

We do have an amazing team of like-minded women at GU, all of whom came to us or we found through word of mouth.

As Philly, Sara and I are very passionate about our brand, we don’t stop talking about it (which probably drives our families nuts) and putting the vibe out there. Tell your story, share your enthusiasm and the right person will find you.

What are some of the lessons you’ve learned from launching a business from the ground up?

When I launched my first business, The Devereux Boutique Hotel, I was only 24 and had the freedom and energy of youth on my side. If I had known what I was getting myself into I’m not sure I would’ve taken the plunge, so I am grateful for my naivety in a sense and very lucky that it became a success. This taught me that if you have a dream, anything is possible. Don’t over-think things and go with your gut instinct.

My next business, Egg Maternity, I hatched with my mother. It was definitely about planning as we grew very rapidly. We had 23 franchise stores and 60 stockists at one point, so growth was very strategic. Mum always said, “Fail to plan, plan to fail.” These are words that I still live by to this day.

Do you set goals for yourself personally and professionally and how do you do this?

I am very visual and like to create moodboards for inspiration. I am always looking for and reading about the latest in product innovation, but in saying that I am not so driven by trends. I believe we can create our own trends and become leaders in our industry.

On my wall I have these words from a product innovator who really inspires me: > Set high goals and act on those goals. > Embrace the power of possibility – be willing to create new categories or forms that have not yet been considered. > Try new experiments. > Turn fire into light. As innovators, we have to accept the need for discourse; we have to challenge each other. > Keep your eye on the horizon and your nose to the grindstone. Be daring and formulate.

Do you have mentors or other women in the industry whom you look to for inspiration and motivation?

Dr Rangimarie Turuki Arikirangi Rose Pere is hugely inspirational to me. She is a renowned Maori elder and orator who features in a thought-provoking documentary called Soul Places; she’s definitely a force of nature. Rose runs courses in traditional Maori healing and wellbeing that I am signing up for to discover more about our indigenous plants. I would love to incorporate more New Zealand flora into our skincare and learn about traditional Maori healing.

I have become a bit obsessed with reading beauty and wellbeing blogs and anything on holistic beauty. There is a wealth of knowledge out there. Emily Weiss from Glossier is definitely a woman I admire and she’s shaking up the beauty industry with her fresh approach.

Where do you see both yourself and your business heading in the next couple of years?

We are soon to launch in the US, with plans to move into Europe within the next few years. I plan to continue indulging my love of travel as we look further afield, and to be able to visit our wonderful women’s collectives on a regular basis. I would love my family to be a part of my adventures, too. A health and beauty retreat in Myanmar would be a dream come true! •

GIRLUNDISCOVERED.COM | @GIRLUNDISCOVERED

116 nadia

NADIA + ZIERA

Let’s celebrate unstoppable women As a company built around the values of empowering and supporting women, Ziera is sharing the stories of Kiwis inspiring others with their amazing spirit. Meet unstoppable woman Alexia Hilbertidou

A

lexia Hilbertidou is determined to change the world – and she is fearless in her quest. The 18-year-old is the founder of GirlBoss New Zealand, a social enterprise boasting 10,000 members that aims to address gender inequality by empowering female students.

“I find confidence in knowing that what I’m doing is having an impact,” explains Alexia, who is also the brains behind KaiShare, a food distribution service for those in need.

“I don’t wait for milestones and I don’t wait to be given permission to go out there and create change.”

The teenager’s big thinking has taken her to the edge of the world – quite literally. She was recently invited

by NASA scientists to take part in an overnight mission at 45,000ft, something she describes as “an absolutely life-changing experience”.

Optimistic she might see gender equality in her lifetime, failure is not an option for this outgoing entrepreneur.

“The fear of failure can really hold us back,” Alexia says. “A lot of the time that fear stems from the fact that we are focussed more on how other people perceive us, and less on how we can reach our vision.”

Alexia is wearing ‘Jessica’ in Rose Gold by Ziera

FAVO U R I T E Q U OT E

“I am no longer accepting the things I cannot change. I am changing the things I cannot accept” – US political activist Angela Y. Davis

QUICK FIRE THREE

1 Advice I always remember Don’t put likeability before being true to yourself. The world doesn’t benefit when we play small.

2 My inspiration Anyone who succeeds due to the substance of their character inspires me.

3 Favourite Ziera shoe Satin in Black – they look fashionable yet comfortable.

Alexia’s typical week With a schedule that can involve presenting to high school students in Wellington or delegates at the Future of Work Conference in Malaga, Spain, Alexia’s working weeks are hugely varied.

However, the core of Alexia’s work involves preparing the GirlBoss newsletter, delivering workshops in schools, spreading the word about GirlBoss and “cajoling sponsors”. To exercise, she enjoys boot camps, and in her downtime makes the most of living near the beaches and parks of Auckland’s picturesque Hibiscus Coast.

zierashoes.com

NADIA + RESENE

A bird in the hand This DIY bird feeder is a cinch to construct and looks lovely with a lick of Resene paint and wood stain.

Hang it in your backyard and watch the birds come flocking

B

ring the birds to your backyard by providing a cute snack station filled with seeds to nibble on. It’s all about connecting with nature – with a little satisfying DIY for good measure.

YOU WILL NEED 4 x 300mm lengths of pine (ours measured 300mm x 90mm x 9mm) 8-10 nails Hammer Paint brush Testpots in Resene ‘Awol’ and Resene Waterborne Woodsman in ‘Natural’ (or colours of your choice) 2 x screw eyes Painter’s masking tape Strong adhesive Small dish Jute twine or cord Scissors Bird seed

1 Nail together planks to form a square frame (we hammered in a nail close to each corner).

2 Stain the entire frame with Resene Waterborne Woodsman and let it dry (leave one side unstained to stand it on while it dries). Once dry, stain remaining surface and let it dry. Repeat at least once (or twice if you want a darker finish).

Make sure you stain the frame thoroughly to protect it from moisture.

3 At the top, screw a screw eye at either end, halfway along the short edge.

5 Using a strong adhesive, glue a small dish to the base of the frame.

PHOTOGRAPHY Tanya Wong.

4 Mask off the edges of the frame and paint with Resene ‘Awol’. Leave to dry.

Resene Woodsman ‘Natural’

6 Thread twine through eyelets and hang in a sheltered spot, making sure feeder is not accessible to cats or other animals.

Fill dish with bird seed.

Paint tip > Some wood may need priming first; check with your local Resene ColorShop.

Resene ‘Awol’

Resene ‘Always’

FOR MORE PAINT IDEAS, VISIT RESENE.CO.NZ OR YOUR RESENE COLORSHOP

118 nadia

Community What Nadia’s fans are asking, doing, saying and loving

ILLUSTRATION Pippa Fay.

YOU’VE GOT MAIL page 120 | AVOCADO SUPER SMOOTHIE page 121 | BODHI’S CORNER page 122 | SPRING VEGE PLANTING page 123 | COOKING CATASTROPHES page 124 | BAKED PARMESAN COURGETTE FRIES page 125

It’s important to wait until your new puppy has had at least two of his vaccinations before he starts socialising with other dogs (as long as this is not done in outdoor public spaces). Over the page, our resident vet, Dr Mel, explains the reasons why, and advises on when to get your dog started with his jabs. If you have a pet dilemma of your own, send your question to us at nadia@bauermedia.co.nz. If yours appears in print, we’ll send you a beautiful, original illustration like this one, so don’t forget to include a photo.

nadia 119

You’ve got mail Animal practice

Hi Nadia, Just letting you know your mag is a big hit in our household, including with my three-year-old! She loves looking through it and telling me what things we should make.

– Andrea, via Facebook

Thanks for the amazing recipes! First time I’ve cooked pork belly… I was nervous but it was fantastic!

– Colette, via Facebook

WITH DR MEL, NATIONAL SENIOR VETERINARIAN AT PETSTOCK VET

My new spoodle puppy will be arriving in a couple of weeks. I have a lot of friends with fully vaccinated dogs. Is it okay for my puppy to meet his new doggie friends before he’s had all his vaccinations, or is it best to wait?

– Kate, via email Dear Kate, When your puppy is very young (less than six weeks old), he is protected by antibodies from his mother. Your puppy can start his vaccination course from as young as six weeks old, but he will not be maximally covered until one or two weeks after his last puppy vaccination (at 16 weeks). No vaccination can be 100 percent guaranteed and this applies both to your puppy and any vaccinated dogs he meets.

However, meeting and socialising with other dogs is vital for the behavioural development of your puppy, particularly between the ages of eight and 14 weeks.

Once your puppy has had his first two vaccinations, he should be reasonably safe to meet other dogs who are vaccinated. This compromise will minimise the risk of exposure for your puppy while getting him the social interaction he needs.

After his first vaccination, your puppy may be eligible to attend a puppy preschool, and this is strongly recommended.

This is an opportunity for young puppies to meet and play in a clean, disinfected area under the supervision of a qualified trainer. It’s also an opportunity for you as an owner to learn more about your new puppy and what he needs to keep his mind and body healthy.

Until he has completely finished his vaccination course, it would be best to avoid public outdoor areas where lots of dogs congregate (dog parks, the beach, river walks, kennels, etc). Once your puppy has completed his vaccination course, you will be free to take him with you on all sorts of new adventures.

– Dr Mel

Hi Nadia, I have recently become a mum and discovered how busy motherhood is.

While I usually read your magazine front to back the day it is delivered, the latest issue remained in its wrapper for three days! Here is a photo of me and my newborn daughter, Emily, finally sitting down for a moment to read the mag.

– Sarah, via email

SOCIAL LIFE nadialim.com di li

facebook.com/nadialimcooks

@nadiamagazine 120 nadia

nadia@bauermedia.co.nz

COMMUNITY

Instagram

GOING UP! Avocados – they’re in season, affordable and packed with goodness. What’s not to love? Try Nadia’s avocado super smoothie for a nutritious brekkie boost on the go Avocado super smoothie with berries & spinach Ready in 5 minutes | Serves 2 | DF | GF 2 cups frozen mixed berries 1½-2 cups chopped spinach or kale leaves Flesh of 1 firm, ripe avocado 1½ cups water 1½-2 tsp liquid honey or apple syrup (optional)

@kriskroswillmakeyajump

1 Blend frozen berries, greens, avocado and water in a blender until smooth.

Taste and add sweetener if you like.

2 Pour into glasses and drink the goodness! @madebymiaxo

Watch Nadia’s video “How to make avocado, lime and coconut ‘cheese’ cake” on Nadia Lim’s Nude Food YouTube channel youtube.com/user/nadialimchef

@strawberryskycakes

HOW DO YOU KNOW WHEN AN AVOCADO IS PE R FECT LY RIPE? Not by squeezing it! Squeezing avocados causes bruising, so try not to go along squeezing all the avocados at the supermarket. Hass avocados change colour as they ripen so it’s best to choose an avocado based on its colour:

Brownish green – firm ripe Ready to eat. Perfect for slicing or dicing for salads. Store in the fridge to keep firm or continue to ripen in fruit bowl until purple brown.

Purple brown – soft ripe Bright green – not ripe @zoelilley

Store in the fruit bowl until skin turns brownish green. If you want to speed up the ripening process, pop your avocado into a paper bag with an apple or banana as these fruits release ethylene gas, which is a natural ripening agent.

Olive green – not ripe Store in the fruit bowl until skin turns brownish green.

Ready to eat. Perfect for mashing, dips and guacamole. Store in the fridge to avoid it becoming over-ripe.

Dark brown (almost black) – over-ripe Past its best. Avoid any avocados this colour that are very soft or have dented or flattened areas as this is a sign they’ll have rotten bits inside.

@littlehouseonthehillnz

USE THE #NADIAMAGAZINE HASHTAG SO WE CAN FOLLOW YOUR FAVE FOOD MOMENTS

nadia 121

Bodhi’s corner “I’m not too keen on vegetables, but I do looove Mum’s homemade ice cream”

N A D I A’ S K I T C H E N R U L E S !

My Kitchen Rules New Zealand is back with a new batch of home cooks from around the country ready to battle it out in the kitchen. Celebrity chefs Pete Evans and Manu Feildel are at the judging table and Nadia is joining them for the nail-biting series finale in November alongside chefs Sean Connolly, Ray McVinnie and Tom Hishon. The chefs will be scoring each team’s dishes to determine who takes home the grand prize of $100,000, so make sure you’re tuning in!

MKR NZ airs on Mondays at 7.30pm, TVNZ2.

Haha, who would have thought I’d turn out to be a fussy eater? Not my mum, for one! I expect she thought she had it all sorted and that I was going to love all foods as much as her, but nah. Actually, I reckon I’ve got better taste buds (I mean, who could like pumpkin?!). I do LOVE carbs (pasta is my favourite), fruit and sometimes meat, but when it comes to veges I’m quite picky – broccoli and peas are nice, but everything else is a bit ho-hum. I hear some mums put them in food when you’re not looking, which is very sneaky. Here Mum’s given a few examples of the kind of thing these mothers get up to. Lucky she doesn’t do that to me!

Hip hip hooray for 5+ A Day! Did you know that Kiwis are proven to be among the biggest consumers of fruit and vegetables globally? Great work!

According to recent research released by the 5+ A Day Charitable Trust, 59 percent of New Zealanders reported eating at least four different types of fresh fruit and vegetables daily.

The best way to determine a serving size of fruit and vegetables is to think of it as roughly a handful – so an adult’s serving will be larger than a child’s. Fruit and vegetables contain nutrients and antioxidants and have been shown to reduce bad cholesterol levels, lower blood pressure and boost the health of blood vessels and the immune system. A study conducted by the University of Otago found that people who added extra fresh fruit and vegetables to their diet reported significant improvements to their psychological wellbeing and a reduction in stress, as well as a boost in vitality and motivation – all within a couple of weeks of upping their intake.

1 Fruit & vege smoothie Add a handful of greens (spinach, silverbeet or kale minus stalks) to a fruit smoothie made with flesh of 1-2 oranges, ½ banana (or ½ cup frozen berries), ¼-½ avocado (optional) and water. Blend. Frozen chopped cauliflower is also great to add; you can’t taste it!

2 Vege frittata or omelette Bodhi loves eggs so I will often chop up the dinner that he didn’t want to eat (mainly the vegetables and meat part) and cook it in an omelette for a second try at dinner.

I don’t like food being wasted and Bodhi seems to think these things taste much better in an omelette!

ILLUSTRATION Pippa Fay.

3 Fritters or bolognaise sauce Grated or cooked and mashed veges can be turned into yummy fritters with the addition of some egg to bind them together and some starch like potato; or add them to a mince bolognaise sauce. Mmmm.

Love Bodhi x 122 nadia

COMMUNITY

It’s go-time in the garden Christchurch landscape designers Katie Costain and Ben Freeman share their favourite veges and herbs to plant in spring

S

pring is the best time of year to get your vegetable garden going,

especially if you are a beginner, as there are so many different plants to choose from during this season. The following are spring favourites that can be grown in pots, raised planters or garden beds in all climates up and down New Zealand.

Spring onions

Tomatoes

As the name suggests, these versatile veges come into their own at this time of year. Plant them close together and away from any peas or beans in your garden.

Home-grown tomatoes are a favourite for Kiwi gardeners. They are a highyield plant and take up little room as most are grown on stakes.

Carrots

Silverbeet

Carrots are adaptable plants but need free-draining, sandy soil to thrive. They are best grown from seed, with most varieties ready to harvest after 3-4 months.

Like lettuce, silverbeet is a rapid grower and requires regular and thorough watering in the warmer months. Start harvesting by picking the outer leaves at the base and make sure you leave at least five stalks on the plant for quick regeneration. •

Herbs Easy to grow and even easier to use, rosemary, thyme, parsley and mint are kitchen staples. The closer you can plant these to your kitchen, the more often you will use them.

Lettuce Another vege that is easy to grow. Make sure you have successive crops growing from early spring right through summer as lettuce is fast-growing and best harvested when crisp with a tender heart.

nadia 123

Katie Costain and Ben Freeman are husband-and-wife landscape designers from Christchurch. They will be exhibiting one of their garden designs – an entertainer’s delight with a portable herb garden and sweeping curves of planting woven through an outdoor kitchen and dining space – at this year’s New Zealand Flower & Garden Show in Auckland, 29 November to 3 December.

Cooking catastrophes If you can’t stand the heat, get out of the kitchen… literally, in these cases!

I was making packet noodles a few

When I was 17 I decided to cook some

years back at my partner’s house. He

homemade deep-fried chips on the

told me to microwave them in hot

stove. I got talking on the phone while

water and to use any bowl I could find.

the oil was heating, got off the phone,

I put it in for two minutes and, after a

put one chip in the pot then… boom!

minute, I realised it was a metal bowl

The flames shot up to the ceiling but

with a plastic, easy-grip bottom. I ran

I managed to throw the lid on the

back, opened the microwave and the

pot and run. I couldn’t find the

room filled with black smoke and a

neighbours’ gate latch so I just started

terrible smell. The plastic had melted

screaming, “Fire! Fire!” Three fire

onto the microwave base so when

engines arrived, I got a big lecture

I picked up the bowl the black plastic

from the fireman, and my lovely

stretched up like glue then set again,

neighbours cleaned the smoke damage

rock solid. It was his grandmother’s

off the ceiling and took down all the

house and they were her new bowls.

burnt pictures and curtains.

We managed to clean it up in time and

I have never deep-fried anything

scraped off what remained of the

on a stove again!

plastic, and she never found out.

– Jo Crossan-Hadland, via Facebook

What a disaster…

– Olivia Bezett, via Facebook

DO YOU HAVE A KITCHEN DISASTER TO SHARE? EMAIL IT TO US AT NADIA@BAUERMEDIA.CO.NZ

1

2

3

4

5

Using a sharp, serrated knife, cut out the top of a large, smooth, ripe pumpkin.

Start at the back, about 7-8cm away from the stem, and carefully work your way around. Pull the lid off and set aside.

Scoop out the seeds and fibres with your hands, then scrape the inside walls clean with a large spoon, metal measuring cup or an ice cream scoop.

Cut away loose fibres and messy bits from the lid.

Draw a simple face onto the front of the pumpkin with a marker. Use a small serrated knife to cut out the eyes, nose and mouth.

Pop a tea light inside the pumpkin and replace the lid. Happy Halloween!

124 nadia

ILLUSTRATION Pippa Fay.

SKILLS H O W D O YO U C A R V E A J AC K- O ’ - L A N T E R N ?

ILLUSTRATION Erin-Monique O’Brien.

COMMUNITY

nadia 125

NADIA + MITSUBISHI

Off the grid Enjoy fuel-efficient motoring and lower emissions with New Zealand’s best-selling Plug-in Hybrid vehicle

T

easier. You can charge the PHEV in around 20 minutes by simply plugging into the nearest fast-charge station at more than 100 (and counting) handy locations across the country.

Plus, the car’s regenerative braking system charges its drive battery whenever the brake pedal is pressed, keeping you out on the open road for even longer.

PHEV FEATURES > New charging stations are rapidly popping up around New Zealand, with a new site being added nearly every two weeks. > The fast-charge capabilities of the PHEV mean you can charge your vehicle up to 80 percent capacity in just 20 minutes. > The vehicle’s advanced technology assesses driving conditions and battery levels to select the optimum drive mode for your trip so you can enjoy worry-free, fuel-efficient motoring wherever you may roam.

TO FIND OUT MORE, VISIT YOUR LOCAL MITSUBISHI DEALER OR GO ONLINE AT MMNZ.CO.NZ/PLUG-IN-HYBRID.

The Mitsubishi PHEV can charge fully in the time it takes to polish off a latte and slice.

126 nadia

PHOTOGRAPHY Mike Rooke.

he season of road tripping is almost upon us.

Those long journeys with kids and pets in tow are always memorable – pulling in at local rest stops to stretch the legs, with the 4-year-old’s favourite movie soundtrack on repeat and Baxter the Labrador getting excited in the back at the first whiff of salty sea air. Memories like these are always interwoven with imagery of New Zealand’s lush green landscape – a recollection we hope will be enjoyed by many generations to come. And with more hybrid vehicles on the roads reducing our carbon emissions, that dream is closer than ever to being realised.

The Mitsubishi PHEV is New Zealand’s best-selling Plug-in Hybrid and achieves remarkable fuel efficiency and environmental performance. Using an unbelievable 1.7l of fuel per 100km, the PHEV has been awarded a 6-star Energywise rating and boasts annual fuel costs of just $280.

Yes, that’s per year!

Charging your vehicle while on the road couldn’t be

Adventure Nadia’s favourite activities and destinations SAVING LIVES IN SUMATRA page 128 | LONDON’S LOVELIEST MARKETS page 134

PHOTOGRAPHY Jason Savage.

Raw Wildlife Encounters tours in Sumatra, Indonesia, are hands-off, says tour leader Amy Robbins. “You’re not going there to cuddle animals or take selfies with them. It’s about observing animals in their wild environment.” These trips give unparalleled access to the Gunung Leuser National Park, a unique and threatened environment where Sumatran orangutans, like the male pictured here, coexist with Sumatran rhinos, elephants and tigers, all of which are critically endangered. Last year, Amy founded The Sumatran Ranger Project to help protect the area and its inhabitants. This orangutan, who at some point in the past had lost an eye after being shot, was caught eating a villager’s jackfruit and was close to being killed in retaliation.

Amy and the rangers assisted in his relocation in the national park (you can see the tranquilliser dart they used to sedate him in his backside). “I’m very passionate about the rangers project,” says Amy. “Not only is it providing employment for the rangers and giving their families a livelihood, it’s spreading that income right along the buffer zone of the national park.” You can read more about the project over the page.

nadia 127

How to save a life

magine if your adventure of a lifetime could help to protect one of the most biodiverse ecosystems on the planet, home to critically endangered orangutans, elephants, tigers and rhinos. That’s the idea behind a tour run by Raw Wildlife Encounters in Gunung Leuser National Park on the Indonesian island of Sumatra. Amy Robbins, Auckland Zoo’s team leader of primates, has been leading trips in the threatened region for five years.

Last year Amy launched The Sumatran Ranger Project (formerly The Rangers of Tangkahan) to help protect the area. This community conservation initiative (which is part of an Indonesian NGO) was co-founded in its initial stages with primate management consultant Cassandra Rowe. The project was established to provide an income for community rangers who live and work in the buffer zone bordering the national park. “The rangers were part of a group of community rangers that patrolled the forest but didn’t get paid for it,” Amy says. “I saw a need to utilise their skills.” The rangers monitor poaching

activity, remove snares from the forest, respond to conflict between wildlife and people (such as when elephants wander into community gardens, searching for food) and collect data on wildlife sightings, tracks and orangutan nests.

(Did you know that apes make a new bed for themselves every night?)

The rangers also educate forest-edge communities on the importance of protecting the wilderness area and try to encourage people to move from unsustainable, illegal employment such as logging and poaching to more sustainable activities such as eco-tourism.

Tangkahan, a former illegal logging settlement where the original rangers are from, is a model village for this transition. The locals worked in logging and poaching until they made a decision in 2001 to develop an ecotourism programme and begin patrolling the forest. Raw, an award-winning eco-travel company founded by Australian Jess McKelson, has been helping to develop Tangkahan’s programmes and employing local guides for years. Jess, a former zookeeper, is based in Indonesia and is the field coordinator for The

On location Above: A bridge in Batu Katak connects the Sumatran village to the Gunung Leuser National Park.

Opposite, from top: A wild female orangutan in Bukit Lawang; rangers from The Sumatran Ranger Project patrolling near the community of Gelugur, which borders the national park.

128 nadia

WORDS Fiona Ralph. PHOTOGRAPHY Jason Savage, Amy Robbins.

I

Head to Sumatra’s Gunung Leuser National Park to explore the rainforest, spot wild orangutans and meet the locals fighting to protect this threatened region

ADVENTURE SUMATRA

nadia 129

130 nadia

ADVENTURE SUMATRA

Sumatran Ranger Project. Rangers’ salaries are funded through Raw trips in the area, as well as donations and grants from organisations such as the Auckland Zoo Conservation Fund.

“I’m really passionate about Raw because I see the differences they’ve made. You don’t see that a lot with travel companies,” says Amy. “Raw does its work for the benefit of these communities, with the ultimate objective of keeping the environment safe.”

Most Raw trips in Gunung Leuser last between three and 10 days, and take groups of up to 10 people on foot through the jungle, exploring caves and tubing down rivers. Guests are almost guaranteed to spot orangutans and other primates such as macaques, gibbons and monkeys. “I love seeing people’s faces when they see a wild orangutan for the first time,” Amy says.

“It is just amazing. People cry.”

The interaction with guides and villagers is another highlight. Most groups will visit three or four communities and guests often end up enjoying music or playing volleyball with locals.

“Quite often I find that people go on a Raw adventure for the wildlife, but what really hooks and connects them is the people,” Amy says.

“The people and wildlife are why I do this.”

The area Amy works in is part of the Leuser ecosystem which spans North Sumatra and Aceh, the two northernmost provinces in Sumatra. It’s the biggest wilderness area in Southeast Asia and one of the most ecologically

important ecosystems in the world, due to its biodiversity and effect on the world’s climate.

It’s the only place in the world where Sumatran tigers, orangutans, rhinos and elephants coexist in the wild. Millions of people live in and around the region and are often in conflict with wildlife and the environment.

Deforestation and poaching are the greatest threats to the area. Indonesia has the world’s highest rate of deforestation, which is drastically reducing wildlife habitats and exposing animals to poachers. Millions of acres of rainforest are burned annually to expand the logging and palm oil industries.

“It’s really important people are aware of just how threatened the area is,” says Amy. “If the Leuser ecosystem goes, Sumatran orangutans, tigers, rhinos and elephants will be gone, and they’re already hanging on precariously.”

All four species are classified as critically endangered. There are approximately 14,600 orangutans, fewer than 1000 elephants, around 400 tigers and under 100 rhinos left in Sumatra.

Almost all the remaining Sumatran orangutans live in the Leuser, most outside the protected areas of the national park.

Unfortunately, animals are being trapped in snares and illegally sold as pets or body parts on the black market. Snares are also set to catch food and deter animals from encroaching on villagers’ land and crops. “A herd of elephants can destroy an entire year’s income in a night,”

Forest friends Above, clockwise from top left: Deforestation in the Leuser area; Amy Robbins in the Gunung Leuser National Park; rangers Abo and Pirman fly a drone over the community gardens of Sumber Waras in search of elephants; head ranger Jack records scratch marks made by sun bears. Opposite page, clockwise from top left: A Sumatran orangutan, one of only two species of orangutan in the world, both critically endangered; Thomas’s leaf-monkey with its baby in Bukit Lawang; Amy and the rangers from The Sumatran Ranger Project; Berkail River in Batu Katak; an orangutan in Bukit Lawang; Jack indicates where elephants have left mud rubbings on a tree, markers which can be used to determine the size of wild elephants; elephants from Tangkahan’s community response unit.

nadia 131

Amy says. For this reason she is training a specialist conflict unit, which can be called when animals come into contact with people.

The Sumatran Ranger Project has already proved its worth. In just four patrols over less than a year, rangers removed 250 snares from the forest. A separate snare removal programme is now under way. The community of Batu Rongring has recently committed to eco-tourism and seen an 87 percent decrease in the number of snares in the area between patrols. “The communities can see that the economic benefits are far greater than if they were tracking animals,” Amy says. Eventually she wants to develop patrol teams in all of the areas which surround the national park.

The Auckland Zoo, where Amy has worked for 17 years, is supportive of her work. “It’s really important that someone is maintaining a presence in Sumatra,” she explains. “Particularly with the ’rangs, they’re such a big ambassadorial species for Auckland Zoo.” Amy’s husband also works in the zoo’s primate team. At some point the pair hope to relocate temporarily to Sumatra with their family to further develop the programme.

Currently Amy visits the island three to five times a year. It’s an extension of her day job, she says. “For a lot of zookeepers, field work is our ultimate goal. We’re in this zoo game to spread awareness and protect wildlife and their environment.”

HOW CAN I HELP? > Book a Raw Wildlife Encounter in the Gunung Leuser National Park at rawwildlife.com.au.

A significant portion of the cost goes towards The Sumatran Ranger Project. > Donate to The Sumatran Ranger Project at gofundme.com/sumatranrangers and gofundme.com/snareremoval. Read more at therangersoftangkahan.com. > Purchase only palm oil-free products or those made from sustainably grown palm oil. Palm oil is in around half of all packaged supermarket products, including toiletries and snack foods. > Join the campaign for mandatory labelling of palm oil and download Auckland Zoo’s guide to labelling at aucklandzoo.co.nz/palmoil. There are over 200 different names used in New Zealand to identify palm oil, including vegetable oil, sodium lauryl/ laureth sulfate, palm kernel oil and anything containing the words ‘palmitate’ or ‘palmate’. > Order My Food Bag, which uses only palm oil-free products or those made from sustainable palm oil.

Go to myfoodbag.co.nz. > Share the #lovetheleuser message to help spread awareness about the threatened Leuser ecosystem.

Read more at lovetheleuser.org. •

Live like the locals Clockwise from top left: Children from Batu Katak; food served by a river in Batu Rongring; the Tangkahan English Club where children learn English after school; guests on a Raw trip with guide Dodi. Opposite, clockwise from top left: A young girl in the village of Batu Rongring; a Raw tour takes in a bat cave in Bukit Lawang; the village of Batu Katak; a male orangutan in Bukit Lawang; a woman from Tangkahan leads a traditional medicine class; palm fruit on its way to the factory – the palm oil industry is one of the leading causes of deforestation in Sumatra; women from Tangkahan lead an Indonesian cooking class.

132 nadia

ADVENTURE SUMATRA

nadia 133

London’s calling!

F

resh local produce, artisan cheeses and sausages, homemade cakes and exotic finger food are just a few of the many culinary delights that fill food markets across London. With so many tempting bites to discover, these foodie hotspots have become popular places to meet up with friends at the weekend, source a few tasty treats to take home, or while away an afternoon over a delicious lunch and locally brewed beer – for locals and visitors alike. If a trip to London is on the horizon, make sure you check out these bustling, energetic and eclectic food hubs.

Brixton Village & Market Row WHERE: At the junctions of Electric Avenue, Atlantic Road and Coldharbour Lane, Brixton SW9 TRAVEL TIP: Take the tube to Brixton station PLAN YOUR TRIP: wearebrixtonvillage.co.uk OPEN: Seven days a week, from 8am Head to trendy, multicultural Brixton in South London for a leisurely stroll-and-rummage around Brixton Village, a revitalised arcade boasting 83 businesses of all shapes and sizes. Here you’ll find everything from fresh produce to jewellery, clothing, fabric, art, music and beauty products, with another 45 shops, eateries and stalls to explore in Market Row on the opposite side of the road (Atlantic Road).

As you roam from one to the other, you’ll find budgetfriendly food from all over the world, including Africa, the Caribbean, Europe, India, Asia and South America.

Get ready for the day with hot coffee and fresh-baked bread at one of the many cafes and restaurants, treat yourself to a sweet or savoury snack for lunch or take your pick of international cuisines for an evening meal

out. On Thursdays and Fridays live music fills the air, its fun-loving atmosphere drawing in locals and tourists.

On a sunny weekend, a seat at the long tables and benches outside is the place to be, but should the unpredictable weather fail to cooperate, the covered outdoor seating will see you right – after all, there’s not much that can dampen the spirits when your plate is piled high with gourmet burgers, pizza or other tasty treats from across the globe. Here are a few spots we recommend checking out when you get hungry: > Honest Burgers sells 1600 portions of chips a week, so it’s no surprise their fries are considered top notch. > For authentic pizza made with sourdough and baked in a wood-fired oven from Naples, stop by Franco Manca. > If Thai hits the spot, visit small family restaurant Kaosarn – their salads are delicious. > For a proper English pie, Salon is a must. > Brixton Village Grill serves good-quality fish and meat in generous portions.

Maltby Street Market WHERE: 41 Maltby Street, Ropewalk, Southwark SE1 TRAVEL TIP: Take the tube to London Bridge – it’s a 10-minute walk from there PLAN YOUR TRIP: maltby.st OPEN: Saturday 9am–4pm and Sunday 11am–4pm Maltby Street has become a popular weekend destination since opening in southeast London in 2010.

Under the Victorian railway arches you’ll find artists’ studios, crafters’ workshops and dining spaces where you can enjoy handmade food or sip an ice-cold gin and tonic. Its limited size and picturesque character make this a great place for some laidback browsing, with lots of history to soak up along the way (the traders have plenty of tales to tell about the area).

To market we go. It’s not a trip to London without a visit to at least one of the city’s bustling food markets. Salon in Market Row (pictured opposite) is bursting with fresh-baked bread, pastries and many moreish pies.

134 nadia

WORDS Marieke de Geus. PHOTOGRAPHY Barbara Green. CocoFeatures.com.

We cross the bustling British capital to check out three famed food markets – Brixton Village & Market Row, Maltby Street Market and Borough Market

ADVENTURE LONDON

nadia 135

Fresh finds Clockwise from top left: Bukowski in Market Row is known for its mouth-watering burger menu; a bookstore at Brixton Market offers inspiration for home cooks; a variety of fresh-caught seafood is a drawcard at Brixton Market; the fresh produce at Borough Market is a favourite among local chefs.

136 nadia

ADVENTURE LONDON

Local flavour Maltby Street Market is relatively new on the scene but has amassed a loyal following due to the quality of its vendors. Here you’ll find sweet treats such as the brownies from Bad Brownie (top left), excellent seafood and artisan-made meats including Herman Ze German’s handmade sausages (bottom left).

nadia 137

“Under e railway arch , you’ll find a ists’ studios, crafters’ workshops and dining spac where you can enjoy handmade f d or sip an ice-cold gin and tonic” LASSCO Bar & Dining, situated within a reclamation yard, has lots of intriguing features including a 19thcentury back bar salvaged from London’s Docklands and a dining area called ‘The Eisenhower Room’ built with wooden panels from the US wartime naval HQ in Grosvenor Square where the D-Day landings were planned. As for the food, the market prides itself on switching things up regularly, with 31 regular traders and five rotating guest spots. Here are a few eateries and watering holes that caught our eye: > Shake, muddle and mix your way to Little Bird Gin for small-batch gin lovingly distilled in London. > Bad Brownie offers gourmet chocolate brownies, said to be “so good, they’re bad”. > For the “best German sausages you can get abroad” head to Herman Ze German. > When dessert or snack time rolls around, you can’t go past Waffled On for waffles made to order and served with your choice of sweet or savoury toppings. > And if you feel like a taste of home, drop by the Pic’s Peanut Butter stall and stock up while you’re here.

Borough Market WHERE: 8 Southwark Street, SE1 TRAVEL TIP: Catch the tube or train to London Bridge PLAN YOUR TRIP: boroughmarket.org.uk OPEN: Monday to Saturday (some stalls closed Monday and Tuesday). In December the market is open daily Borough Market is certainly the most famous of the three and London’s oldest food market. Sadly, it was in the news recently as shoppers were caught up in a terrorist attack on 3 June which left eight people dead; the market closed for 11 days but is now running as usual.

Located in an impressive building beneath a railway viaduct near London Bridge station, this 1000-year-old institution is renowned for its quality produce and many chefs do their restaurant shopping there. The full market runs from Wednesday to Saturday; if you’re planning a weekend visit, go early to avoid queues.

The market boasts a number of Slow Food-accredited traders selling products recognised as distinctive local

foodstuffs that would be at risk if it weren’t for a small number of artisans working to keep them relevant.

There is also a commitment to keeping the market as ‘low waste’ as possible. All packaging provided by traders is biodegradable and compostable, and nothing ends up in landfill as everything is recycled. Likewise, surplus produce is delivered to local charities and any remaining food waste is sent to an anaerobic digestion plant where micro-organisms break down organic material and turn it into power, fertiliser and water.

The market consists of two large indoor halls housing many different cafes, restaurants and stalls selling an amazing array of artisanal products, quality produce and specialty foods from around the world.

These spots are well worth a visit: > We Kiwis pride ourselves on our coffee, so check out Monmouth Coffee Company when you’re in need of a caffeine fix – it’s one of the most well-known coffee brands in the city. > Neal’s Yard Dairy sells authentic British cheeses that are so good they feature on the menu at many London restaurants. > Order farm-fresh oysters with a pint of beer at Wright Brothers Oyster & Porter House. > Indulge in a classic English Sunday roast at Roast restaurant.

MORE LONDON MARKET MARVELS TO VISIT > Bermondsey Square Farmers’ Market, just around the corner from Maltby Street Market, is open every Saturday from 10am-2pm. bermondseysquare.net > Smithfield Market is the largest wholesale meat market in the UK and is open Monday to Friday. smithfieldmarket.com > Old Spitalfields Market boasts a combination of vintage, handmade fashion and food, and is open every day. oldspitalfieldsmarket.com > Sunday UpMarket is located at the Old Truman Brewery in Brick Lane and houses more than 140 creative traders selling fashion, accessories, art, homeware, music and food. Open Sundays 10am-5pm. sundayupmarket.co.uk •

Afternoon delight Opposite, clockwise from top left: A tipple of locally distilled Little Bird Gin at Maltby Street Market is the perfect summer sundowner; Fish! restaurant in Borough Market sources much of its fresh fish from the market itself; Wine Pantry on the edge of Borough Market (9 Stoney Street) sells exclusively English wine and British produce; if you’re into cheese, you can test your tastebuds at Borough Market where you’ll find several artisan cheesemongers.

138 nadia

ADVENTURE LONDON

nadia 139

RECIPE INDEX SALADS & VEGES

SWEETS & FRUIT

Honey-roasted root vegetables DF GF V 64

Banoffee birthday party cake

Courgette, artichoke & ricotta salad GF V *

71

Chocolate & orange mousse with drunken prunes GF

Mushroom & brie quesadillas with mango & papaya salsa V

81

Balsamic-glazed pumpkin, date & haloumi quinoa salad GF V

90

MOUTH-WATERING DRINKS 44 Honey, banana & oat smoothie *

59

49

Strawberry fizz DF GF *

75

Strawberry & cream cheese muffins with oaty crumble topping

52

Avocado super smoothie with berries & spinach DF GF * 121

Rhubarb & strawberry custard tart

54

Rhubarb & coconut cake with lamington frosting

56

Strawberry chilli jam DF GF *

52

Honey almond cookies

64

Salted caramel sauce GF *

44

Manuka honey brûlées GF

64

Grapefruit & honey curd GF *

61

Berry, orange & bay compote DF GF *

68

Fresh pineapple salsa DF GF V

70

Creamy coconut rice pudding GF *

69

Spring pesto DF GF V

73

Raspberry crackle candy

75

Jelly meringue berry cups DF GF

76

MEAT & POULTRY

Frozen yoghurt bananas GF

76

Pink breakfast smoothie bowl with poached rhubarb *

52

Wine-braised chicken, grapes, capers, lemon & parsley DF GF 46

Chocolate wacky cake DF

78

Grilled goat’s cheese omelette GF V *

73

SNACKS & SIDES

Basic crepe batter

83

Spiced rhubarb relish with seasoned pork shoulder DF GF

Asparagus, kumara, walnut & parmesan salad GF V

DIPS, SPREADS & SAUCES

92

Baked parmesan courgette fries GF V * 125

Fish tacos *

70

Smoked salmon, mushroom & ricotta frittata GF

80

Broad bean & ricotta bruschetta V *

44

Spiced crepes with seared maple bananas

84

Green beans with lemon brown butter GF V *

46

Parmesan & herb crepes with mushrooms & bacon

84

Sesame crepes with lemon ricotta & wood-smoked salmon *

86

54

Honey mustard chicken GF *

61

Homemade sausage rolls

77

Quick chicken & mushroom Indian curry GF

81

Creamy garlic & rosemary mash GF V 46

Brie & bacon filo nests

88

Poached chicken, sesame & cucumber salad DF GF

92

BREAKFAST IDEAS

Honey-glazed pan-fried haloumi GF V *

60

Spicy nut scatter DF GF V *

71

Snack cups with cheesy pineapple dip *

77

Golden fried brie with peach chutney V

88

Brie & pastrami pan-seared sandwich *

88

140 nadia

Fruit & vege smoothie DF GF *

DF = dairy free GF = gluten free V = vegetarian * = ready in 30 minutes or less

122

PHOTOGRAPHY Peta Mazey.

DELISH FISH

The store Fascinating, fresh, beautiful and practical, enhance your life with products for wellbeing, beauty and comfort

CHOOSE FREEDOM Freedom Farms recently celebrated its 10th birthday! Founded not by farmers but by frustrated consumers – who dont even own any gumboots – concerned about how intensive farming had become, their vision was to create a range of products that consumers could trace back to independently audited farms that are measured against strict welfare and environmental standards. Simple really. The Freedom Farms range now includes fresh pork cuts, bacon, ham, sausages, fresh eggs and fresh chicken all farmed the freedom way on New Zealand farms. freedomfarms.co.nz

SANDAL SEASON Super lightweight and flexible, this versatile sandal is great for all occasions. With the anatomically contoured and cushioned footbed, the Flex range has the comfort of a sports shoe crafted into stylish footwear.

Unity sandal in Rose Gold/Dove, $149.95. Shop at zierashoes.com

BRIGHT AND BEAUTIFUL

LET’S EAT TOGETHER In the spirit of acceptance, Meadows’ new ‘International’ series celebrates the diversity of New Zealanders and the foods from around the world that bring us together. Exciting new meal ideas are featured on mushroom pre-packs, including dumplings, tacos and bibimbap, with the delectable recipes available on the website. Pre-packs are in stores now. meadowsmushrooms.co.nz

New Goodness Be Bright Chia Serum is a natural superfood serum for great-looking skin.

With all the goodness of chia seed oil, hibiscus extract and botanical hyaluronic acid, it’ll help plump and brighten skin for a good-looking you.

Pick yours up at Farmers, for $23.99 or from goodnessproducts.com

nadia 141

THE STORE COVERTOGS

NZ ARTISAN HONEY

SOULTIME SKIN CARE

Working with passionate artisan beekeepers, J. Friend and Co. source the very best single origin honey from New Zealand’s spectacular native plants and settings. jfriend.co.nz

Soultime Skin Care products nourish the soul as well as the skin. Using high performing specialist oils, botanical extracts and pure essential oils, our products are cruelty-free, non-toxic and eco-friendly. soultimeskincare.co.nz

Time for more cover?

Covertogs are designed and made in NZ using quality chlorine-resistant lycra imported from Italy.

Visit the Covertogs website or give them a call to discover swimwear that is finally available for women who want more cover. Covertogs – an exclusive brand of swimwear helping to keep women active and out there with sunsmart confidence and style.

Ph: 09 533 8441 covertogs.co.nz

A RETAIL DESTINATION Welcome to the brand-new foodies’ paradise in Gascoigne Street, Taupo: a whopping 750sqm of inspiring and visual kitchenware retail space, including a demo kitchen.

CRAFT WITH HEART

CHOCOLATE POST

MillyMac Supplies stocks gorgeous craft supplies, patterns & vintage studio storage cabinets to add to your creative space Make your own bags, cushions, dolls, French stitcheries, collage quilts. www.millymac.com

Chocolate Post – a natural passion.

Our mission at Chocolate Post is to bring you New Zealand’s best artisan chocolates in an online shop that you can access any time, anywhere!

Ph: Miriam 027 242 0206 I Brett 027 211 8843 chocolateposted@gmail.com chocolatepost.co.nz

WINEMAKER’S WEEKENDS AT KINROSS Picture this: picnicing in the sun with your partner, surrounded by vines and snow-capped mountains for a whole weekend dedicated to wine.

This spring, Kinross is hosting a series of exclusive Winemaker’s Weekends in Gibbston - the most southern wine making region in the world.

Our couple’s package includes: s OJHIUT BDDPNNPEBUJPO JO B blissful studio cottage room - breakfast included s 8JOFNBLFST EJOOFS FWFOJOH A 3 course, winematched menu, designed and hosted by one of our renowned wine partners s &YDMVTJWF XJOF UBTUJOHT BOE unique masterclass sessions 6 – 8 Oct: Biodynamics Hosted by Claudio Heye, Domaine Thomson 1 – 3 December: A Woman’s Touch Hosted by Lynne Horten, Coal Pit Wines $890 per couple for the weekend.

Visit kinrosscottages.co.nz for more info and to book.

142 nadia

Ph: 07 377 4455 11 Gascoigne Street, Taupo chefscomplements.co.nz

THE STORE BREAM HEAD COAST WALKS Two or three-day unguided walk in the stunning Whangarei Heads area.

We take care of all your walking needs: » Purpose-built accommodation. » Delicious fresh food, all meals included. » Transport as required. » Detailed track information and local knowledge provided.

Ph: 09 434 0571 coastwalks.nz

UNCLE JOE’S Fresh, wholesome, premium quality NZ grown walnut and hazelnut products. unclejoes.co.nz

RJ’S LICORICE All licorice lovers will be pleased to know that RJ’s have bought back Licorice Straps.

Not only black licorice but also a delicious raspberry strap.

Perfect for cake decorating or just when you need a little treat. Sold in all good supermarkets and food outlets. rjslicorice.co.nz

OCEANGREEN ORGANICS Celebrate natures splendour with nutrients that can benefit your overall health and well-being.

Oceangreen Organics 100% Pure NZ Seaweed supplement.

Botanical Marine Mineral Supplement. Highly acclaimed for being an excellent source of iodine which is an essential mineral for healthy thyroid function, Oceangreen Organics also contains iron, calcium, potassium, zinc, magnesium, Vitamins B2, B9, B12, fibre along with other trace elements. oceangreenorganics.com Contact: 022 429 0597 or email daneen@oceangreenorganics.co.nz

DEVONPORT CHOCOLATES NATURAL SKINCARE FOR TEENS Oxygen creates healthy skincare solutions to suit all teen skin types.

Using only 100% natural and organic ingredients, Oxygen’s teen range focuses on what young skin needs for a nourishing start. #caringforteens

Award winning Bean to Bar Single Origin Samoan chocolate tablets for the discerning chocolate lover.

Our delicious vegan-friendly Samoan Coconut Milk tablet won at the Great Taste Awards UK 2017 and the Samoan 80% Dark Chocolate tablet won in 2016.

Check out the extra flavours on our website.

The art of indulgence.

Devonport Chocolates Ph 0800 002 462 Buy online: devonportchocolates.co.nz Or shop: 17 Wynyard St Devonport, Shop 34 Queens Arcade Auckland City

Use the code NADIA at oxygenskincare.co.nz until 01/12/17 to receive 15% off Oxygens teen products

nadia 143

SUBSCRIBE NOW &

ALREADY A SUBSCRIBER? Extend your subscription to receive this offer

Subscribe to NADIA today

$17

EVERY 3 ISSUES VIA DIRECT DEBIT

JUST $5.66 PER ISSUE

$39

$69

FOR 1 YEAR (6 ISSUES)

FOR 2 YEARS (12 ISSUES)

SAVE 18%

SAVE 28%

SUBSCRIBE SECURELY ONLINE AT magshop.co.nz/nadia/M1710NLM

144 nadia

RECEIVE A FREE GIFT FREE

ECOYA MADISON JAR NATURAL SOY WAX CANDLE WORTH

$42.95

ECOYA is an Australasian fragrance house founded and nurtured in Botany Bay, with products designed in Auckland and handcrafted in Sydney. Made using natural soy wax, unique fragrances and pure cotton wicks, ECOYA candles blend luxuriousness with a respect for nature. These candles create significantly fewer carbon emissions than their paraffin counterparts and offer a burn time up to a third longer.

Guided by leading perfumers and fragrance experts, ECOYA’s iconic collection of fragrances transforms raw nature into perfumes that are rich, rare and evocative.

ECOYA has grown into one of Australasia’s leading fragrance houses, securing a global reputation for quality products and for exporting the beauty and diversity of our region around the world. Visit ecoya.com.

Enjoy these great savings, plus Never miss an issue

Get free delivery to your home

Receive your free gift

*Terms and conditions: This offer is valid for all New Zealand subscriptions quoting M1710NLM by phone or online at www.magshop.co.nz by midnight on 27 November, 2017. This offer cannot be used in conjunction with any other offer. Savings are based off retail cover price. Gift will be sent to the bill payer. Subscription rates are available for delivery to New Zealand addresses only. Please allow up to 6-8 weeks for delivery of first issue. For full terms and conditions and overseas rates, please refer to magshop.co.nz.

PHONE 0800 magshop (624 746) & quote M1710NLM

nadia 145

an on

146 nadia

PHOTOGRAPHY One Shot.

The b t time for new beginnings is now

In association with

SPEAK YOUR MIND AND MAKE A DIFFERENCE IT’S NEW ZEALAND’S FIRST VIDEO RESEARCH COMMUNITY – AND YOU’RE INVITED. IT’S FAST, FUN AND YOU’LL BE PAID EVERY TIME.

SIGN-UP now for a $10 bonus

Get the Voxpopme app on your smartphone

Simply download the VoxPopme app from the app store and you’ll receive alerts on your smartphone when a video survey is available. You can take part when the question is of interest to you – it only takes a minute of your time!

MAKE A DIFFERENCE

EARN MONEY

Have your say with Voxpopme. Limited time offer. Terms and conditions apply.

SPEAK YOUR MIND