91 Food and drink

The Junction Shop

Summer is all about picnics, platters and BBQ’s. Sharing food with family and friends and making memories. The Junction at Old Factory Corner cuts cheese from the wheel, slices Pâté from the loaf, and sells antipasto products by the scoop. They also have a great range of local wine and craft beer. Bring this advert in, spend $25 or more, excluding milk, bread and eggs, and receive a FREE Little River Estate Camembert. The Junction is your local one-stop shop to make this summer delicious.

thejunctionshop.co.nz Hop Federation

Hop Federation’s dedication to producing seriously delicious awardwinning ales starts with the way their hops are farmed and it all happens right down the road in Riwaka. It’s quite literally their own team with their hands in the soil.

Visit their tasting room for a range of beers, wines, and cider sales all year round.

hopfederation.co.nz The Veggie Guy

Nothing says summer quite like the delicious, sweet, juicy flavours of stone fruits.

Apricots, nectarines, peaches, plums and cherries are plentiful right now. Perfect for lunchboxes, pop them in the picnic basket, or combine them for a heavenly fruit salad. And make sure you can enjoy them all year round by freezing, preserving or making some jam.

theveggieguy.co.nz

Solander Gourmet Seafood Atutahi

The very best seafood available in New Zealand and around the world is now easily accessible to you via online order and home delivery. Select from the finest seafood and other gourmet products on offer to ensure that your summer meals and dining experiences are healthy, delicious, and incredibly well priced. Delivering gourmet seafood direct to your door. Native leaf drinks made here in sunny Nelson. Kawakawa, Horopito and Kumarahou leaf combined with NZ’s premium fruit and berries, then lightly carbonated. The taste echoes across centuries. Made with deep respect for the land, through the strength of our whanau and the wellbeing of all. Sugar Free options available. See stockists online Sprig + Fern Brewing Co.

It’s not summer in Nelson Tasman unless you’ve spent time at a local Sprig + Fern Tavern enjoying a pint of craft beer or cider. Real beer, real people, really local. Sprig + Fern Milton St, Sprig + Fern Hardy St, Sprig + Fern Tahuna, Sprig + Fern Upper Queen, Sprig + Fern The Meadows Sprig + Fern Brightwater, Sprig + Fern Mapua ,Sprig + Fern Motueka

CHOCOLATE DOG STUDIO

Excitement builds as hops shoot up

Master Growers for six generations

Tasman’s latitude of 41.5°S is perfect for growing hops, making it New Zealand’s prime growing region for over 150 years. High sunshine hours are necessary for the phenomenal growth experienced in our hop gardens over summer. Hops can grow 30cm each day, when growing conditions are optimal. By 21 December (summer solstice) the hop’s main bine will have reached the top wire. Watching a hop garden grow is exciting, but the risk of freak summer hailstorms make any grower nervous. 2020’s Boxing Day hailstorm was devastating to hop gardens and other horticulture in Motueka and parts of the Moutere. Hailstones can strip the plants of leaves, flowers, or cones, reducing harvest outcomes and livelihoods considerably. As the summer days get slightly shorter, the hop plants focus on growing flowers, then cones. The cones continue to develop until maturity at the end of February or March when they will be harvested. Growers often plant several different hop varieties. The varying ratios of essential oils, and alpha and beta acids found in the lupulin glands of the hop cones give each variety distinct and unique properties. The higher the alpha acid level in the hop, the higher the bitter characteristic in the final beer. The boom in the craft beer industry has increased demand for aroma hops which express fruity characteristics such as citrus and tropical flavours. MotuekaTM is an aroma hop with crushed citrus “Mojito” lime character. Nectaron® is NZ Hops new rockstar hop, released in 2020 with punchy aromas of pineapple, passionfruit, and peach. It is hugely popular both locally in New Zealand and internationally, especially with North American brewers. As harvest time draws nearer, growers will be wandering their hop gardens, pulling off cones and breaking them open to inhale their unique aromas. Engineers will be busy ensuring the harvest machinery and kilns are ready to receive the hop bines. Excitement and expectation are brewing for harvest to begin.

Can you hear the hops growing?

One warm summer night when he was a child, Andy Drummond remembers lying beside his dad on the back of the farm truck amongst the hop bines. “Listen. That soft rustling sound – can you hear it?” his father asked. “That’s the hops growing.” It is an amazing phenomenon that healthy hop plants can be heard growing. When the conditions are right – quiet, still, warm, evenings – during the hop’s fastest growing phase you can hear the bines stretching taller, and the leaves unfurling. Andy remembers one morning marking a post with a marker-pen, alongside the top of a bine. “When we went back at seven o’clock that night it had grown 15 inches.” Like many of NZ Hops’ Co-op of Master Growers, hop growing is said to ‘get into your blood’. Many hop gardens have been farmed for generations by the same family. Andy’s son Matt is an engineer and lives on the property with his nineyear-old son, Toby. Matt works in the family business and Toby often helps during harvest. The Pines farm is recognisable from the road. It is at the base of the Takaka Hill beside the turnoff to Marahau. The land in this area has been used since 1862 to grow a wide variety of crops, including tobacco, peaches, boysenberries, and blackcurrants. The property’s first hop garden was planted in 1890 using the very first variety to be commercially planted in New Zealand.

Gravity Winery Cellar Door and Gallery

Gravity Winery, Cellar Door and Art Gallery in Old Coach Road Mahana is one of the most picturesque locations you’ll find. You can sit and enjoy their many varieties of world-class wine on offer, complemented by a delicious locally sourced platter, all while taking in the three-hundred- and sixty-degree views across sweeping rows of vineyards to Kahurangi National Park, Tasman Bay and Mt Arthur.

In 2019 a group of successful family-owned wineries from around New Zealand joined forces to merge their businesses into the Booster Wine Group of which Gravity Winery is one. Consequently, when you visit Gravity, you can also taste a range of superb offerings from Awatere River, Bannock Brae, Sileni, LV and Waimea Estate. This makes for fascinating wine tastings with twenty-five varieties on offer and wine tasters having the opportunity to compare similar wines from different regions. Tours take an hour and include a visit to all aspects of the wine-making process along with the opportunity to see New Zealand’s only gravity fed winery and have the chance to taste wine out of the tanks and barrels. Wine Tours run seven days a week between 11am and 4pm and can be customised as well.

The locally sourced platters are a superb addition to the offerings at Gravity and perfect for a lunch date. They are put together entirely from local produce which includes the likes of cheesemakers Thorvald and Little River, and The Sausage Press, as well as olive oil produced on the Gravity property. Visiting the winery in person is highly recommended as some of the wines made are only produced in very small batches and you won’t find them anywhere else. It is also a way to be first on hand to taste new season’s wines as they are released. Speaking of which, the Waimea Pinot Noir Rose 2021 is proving a huge hit with customers currently with its watermelon and strawberry notes, perfect as a light, easydrinking summer tipple. When visiting, be sure not to miss the Gravity Gallery on site, open from 12pm to 4pm daily. It is run by, and features, the work of local artisans with changing exhibitions throughout the year. A short but pleasant drive from anywhere in the region, Gravity Winery, Cellar Door and Gallery is a must-visit destination for locals and visitors alike.

Gravity Winery Cellar Door- Open daily 11 – 5pm Gravity Gallery - Open daily 12 – 4.30pm (Bookings essential) Winery Tours - Open daily 11am – 4pm

www.gravitywinery.co.nz • Ph 03 543 2817 @gravitycellardoor

McCashin’s Tap Room

Calling all steak lovers! McCashin’s have extended their menu to share the very best and most flavoursome beef steaks.

Choose from dry aged Angus sirloin, T bone, ribeye or sirloin served with your choice of four delectable sauces and your favourite sides. Best served alongside one of their own locally made brews. Open breakfast until late seven days. Ambrosia Café

As soon as you step inside, the smell of freshly brewed coffee and the delicious daily fare sets your mouth watering. Ambrosia Café is licensed, so whether you want a quick coffee and something sweet, brunch, lunch with friends, a business lunch or a glass of wine and a snack, it’s all here. Open every day. Anchor Restaurant and Bar

Top quality food is best served with amazing ocean views! Blessed with a fantastic spot on the water, you will feel welcomed and won’t want to leave.

Specialising in local seafood and steaks, there are also delectable choices for non-meat eaters, people with special dietary needs and kids.

660 Main Rd, Stoke 03 547 0329 mccashins.co.nz

The Indian Café

With three great locations you can enjoy Indian Cafe’s delicious food no matter where you are. Head in and find out why Indian Café is the favourite choice for anyone looking for the highest quality food and a memorable cuisine experience. All venues offer intimate restaurant dining and courtyard settings and takeaway options.

94 Collingwood St, Nelson | 03 548 4089 266 Queen St, Richmond | 03 544 8979 201 Songer St, Stoke | 03 547 0008 theindiancafe.co.nz 226 Queen St, Richmond 03 544 0025 ambrosiacafe.co.nz

Mapua Village Bakery

No matter what you fancy, they’ve got you covered with a fantastic menu full of all your favourites — homestyle baking, a huge pie selection, the famous big breakfast that is available every day until 2pm, and delicious fresh salad rolls to take away and enjoy on your spring picnics. There’s a good gluten free range and a different gourmet pie flavour each month, all topped off with a supreme coffee to add a bounce to your day.

68 Aranui Rd, Mapua 03 540 3656 mapuavillagebakery.co.nz 62 Vickerman St, Port Nelson 03 546 6614 anchorrestaurant.co.nz

Ratanui Lodge

Fresh local produce and fantastic flavours are on the menu daily – with taste tempting dishes for everyone. Enjoy cocktails, beers and tapas from 4pm daily. In our sparkly, newly renovated lounge bar, or outside in the sunny courtyard which is open whenever the sun is shining and locals, groups and casual diners are always welcome. Open daily for breakfast and dinner, and brunch is served Friday to Sunday.

818 Abel Tasman Drive, Pohara 03 525 7998 - ratanuilodge.com

Sprig + Fern Brewing Co. beers and ciders are well known around New Zealand, and Sprig + Fern Taverns are popular in their communities with eight in Nelson Tasman and 14 nationwide. This month we get to know Karl Russ and Emma Topliss who are the owners of the Milton St and Upper Queen St Sprig + Fern Taverns.

Q. What do you do for fun if you ever have spare time between running your businesses? Karl: I love to go fishing, and enjoy dinner out at local restaurants with my fiancé Emma, or just hanging out together with our dog Bruce. Emma: I enjoy spending time doing house reno stuff, or going to the family bach in Marahau.

Q. You recently purchased Sprig + Fern Upper Queen. What made you decide to own a second Tavern in Richmond? Karl: It represented an exciting new challenge for us to take on a second Sprig + Fern Tavern. We really like the beers and ciders and the brand, so it made sense when we wanted to take the next step in business that we take on another tavern.

Q. Favourite craft beer on tap currently? Karl: Local Pinner NZ Pilsner Emma: Chasing Hazy Q. If you could only drink one style of beer for the rest of your life what would it be? Karl: Dogtown WCIPA. Emma: It’s not a beer, but I would go with Grown Up Lemonade! Q. What makes each of your taverns special? Karl: Sprig + Fern Upper Queen and Sprig + Fern Milton St are both unique, but each has a really fun local vibe. They are both really family friendly, but I think what makes them special is that the staff and the regular local customers are part of the Sprig + Fern family. Emma: The Taverns offer such a cool experience, whether you are a big fan of craft beer or fairly new to it, there is something for everyone to enjoy. Knowing the beers and ciders are hand-crafted, and made just up the road at the brewery is pretty cool. We also really appreciate our locals, its cool to see local mountain bikers or Walking Footballers join us each week, as well as hosting fundraisers/quiz nights for local community groups. Q. Favourite local sports team? Karl: Tasman Mako!

Q. Favourite national sports team? Emma: The All Blacks…

Q. What keeps you motivated to own businesses in Nelson Tasman? Karl: We were born and bred here, we absolutely love the region and all that it has to offer. The weather, the people, the lifestyle. We also have a great relationship with the Sprig + Fern brewery. We are proud to be a Sprig + Fern craft beer destination.

Opening Hours: Sprig + Fern Upper Queen: Tuesday to Sunday 2pm till 10pm. Sprig + Fern Milton: Monday to Friday 2pm till 10pm Saturday and Sunday 12 noon till 10pm Each Tavern has a food offering and 16 core beers and ciders on tap, plus Limited Release products. From hazys through to dark beers, hard seltzer and ciders and a tasty food menu created by Karl (ex-chef), there is something for everyone.

Manuka smoked mussels, with apple & radish gazpacho & nori

This smokey, sustainable starter, shared by Awaroa Lodge Executive Chef Zane Heemi, combines Japanese flavours using a Spanish technique for a refreshing summer dish.

Serves 4

For the smoked mussels 400g freshly shucked mussels 500g apple cider 500g water 50g salt 50g sugar 50g manuka wood chips

Apple and radish gazpacho 200g granny smith apple (peeled, cored, diced) 200g daikon radish (peeled, diced) 100g almond meal 100g prepared horseradish 300g cold pressed apple juice 50ml extra virgin olive oil Pinch of xanthan

Salt and sugar to taste

To garnish 2 radishes

1 granny smith apple 6 sheets of toasted nori Method

For the mussels:

Bring cider, sugar, salt and water to the boil and cool down to fridge temp. Brine mussels for 2-3 hours (brine can be reserved for other seafood).

Drain mussels and dry on a cake rack in a fridge for 3 hours to remove excess moisture. In a smoker heat manuka chips and smoke for 3-4 mins or as long as desired. Dress in a small amount of olive oil and lemon zest and leave aside to cool.

For the gazpacho: Blitz everything except xanthan, salt and sugar in a high-powered blender until smooth, strain and pass through a fine meshed sieve. Mix in xanthan to make desired consistency, and season to taste. To plate: Blitz nori until finely powdered. Separately dice granny smith apple (about 3mm x 3mm) and slice radish on a mandolin or as finely as possible. Using a jug, pour about 100-150ml of gazpacho onto the bottom of your bowl or plate. Take room temperature mussels, and place them sporadically across the plate. Place the apple and radish around the mussels, ensuring each bite gets some of each ingredient. Lastly finish with nori dusted over the top.

Slow braised BBQ beef short ribs

Served with creamy mash and fresh asparagus

Beef short ribs are the absolute best cut of beef for slow cooking! Sticky and delicious, these tender beef short ribs are well worth the wait.

BBQ SHORT RIBS Beef short ribs 2 sprigs rosemary 1c red wine 2L beef stock Salt and pepper BBQ SAUCE 1 onion finely diced 2 cloves garlic crushed ½ tsp chilli flakes 1 tsp fennel seeds 110g brown sugar 110ml soy sauce 600ml tomato sauce Salt and pepper

Sautee onion and garlic in a pot until translucent. Toast fennel seeds on 180 degrees celsius for 4 minutes then add to onion and garlic. Add chilli flakes and cook out. Add sugar, soy sauce and tomato sauce and bring to the boil, cook out until thick. In a large frying pan/ flat top sear the seasoned beef ribs until nicely browned. Place into a deep roasting dish, thick part down and cover with wine, stock and rosemary, season again. Cover with baking paper then tin foil and braise for 4 hours at 140 degrees celsius. Once cooked portion ribs and brush generously with BBQ Sauce. Serve with buttery mash potato and al dente fresh asparagus, or any vegetable which is in season at the time

Social connection

One of the biggest challenges Covid has brought is our ability to stay connected with friends and family. It’s brought the topic of social connection into the spotlight, and with good reason. Dr Marissa Kelaher explains.

Social connection is a part of health we often take for granted, yet it’s one of the strongest predictors of health and longevity.

We are hardwired to be social creatures - the gene for kindness is one of the oldest genes in our DNA. Having social connection is having a life where other people play a vital part - for emotional, physical, and practical support. It includes socialising, social support and sense of belonging. Loneliness impacts on our physical and mental health - studies show that people who are chronically lonely have a higher risk of early death, high blood pressure, insomnia, heart attacks and strokes, dementia, and poor mental health. In contrast, having strong social connections reduces inflammation, improves immunity, switches on ‘anti-ageing’ genes, lowers blood pressure, and protects our brains. A famous study from Harvard University followed a group of men over 75 years and found that the single most important predictor of health was having strong social connections. Connecting with others affects our health by buffering against the negative physical effects of stress via its effect on our nervous system. It activates our parasympathetic (rest and digest) system, counteracting the fight or flight response we have to stress. Even short positive interactions drop our blood pressure and heart rate and increase energy. Being kind and connecting with others releases several hormones from our brain:

• Oxytocin (love hormone, protects the heart, helps blood pressure, and improves self-esteem and optimism). • Serotonin (happy hormone, speeds healing from injuries, makes us feel calmer and happier). • Endorphins (feel good hormone, reduces pain, improves energy and strength, and makes us feel positive). When we are connected with others, we’re also more likely to look after ourselves when stressed, ie eat well, exercise, sleep, and avoid harmful substances. We also stay more focused and are less likely to give up. One of the most important parts of social connection is not necessarily how many friends we have, but how close we feel to them, and knowing we can rely on them. If you are feeling lonely or want to improve your social connections, try these tips. • Be positive when with others • Make time with loved ones a priority and try new things together • Be interested in other people’s lives, and be supportive and trustworthy • Put digital devices away and focus on connecting and being truly present with others • Reach out to people you haven’t seen in a while • Volunteer • Find supportive online communities • Join new groups with a common interest, or try new activities • Set yourself a challenge to perform a random act of kindness each day, or strike up conversation with people you come into contact with in public

Dr Marissa Kelaher is a Nelson based GP who runs lifestyle, nutritional medicine and plant-based health clinics. She is based at Nelson Family Medicine. Check out Marissa’s blogs and health and wellness tips at thesimplicitydoctor.com or on Facebook and Instagram @thesimplicitydoctor

TIM CUFF

Members of the Sealord whānau who participated in the latest F45 challenge, with Pete Hampson and a medal-clad Doug Paulin at the front

Promoting health and wellbeing with competitive camaraderie

Sealord is one of the best-known seafood brands in the country. Its name is synonymous with hard work, pride, and perseverance. So, it is quite fitting that the promotion of teamwork and the wellbeing of its employees is high on the list of priorities.

A health buzz taking the company by storm is F45 Training and leading the charge in Nelson is CEO Doug Paulin and the Sealord F45 team. Doug has lost more than 25kgs, won the last three F45 challenges for Nelson and has single-handedly recruited the majority of Sealord's 25-strong F45 team. Annabel Kemplen, Sealord’s communications manager, says the company is focused on prioritising the wellbeing of its people and making sure everyone enjoys coming to work. “The camaraderie that the Sealord F45 team enjoys is very much an example of what takes place right across the company,” she says. “Everyone loves working together and Sealord fosters that spirit in a number of different ways with social events, fundraising initiatives and things like F45.” F45 is functional training in a team environment, with a mix of cardio and weights style 45-minute work outs. “What helps to make it great is that it’s a lot of fun,” says Doug. “It’s a crack up as well as being good for you. F45 offers a welcoming environment and there is a raft of support to help people achieve their goals.” Mitchell Wilson, F45 Nelson/Richmond owner, says the Sealord team is a fantastic group to have in the gym. “Sealord is one of our biggest corporate members and they bring a whole lot of fun and energy to our F45 team. It’s great to see a company supporting their people to achieve positive health and wellbeing. Lots of our members say doing F45 is about looking after their mental health and the fitness side is an added bonus.”

Doug encourages everyone to just ‘give it a go’. “It’s just 45 mins, come and try it out. For the Sealord F45 whanau in Nelson, we have a chat group which enables a bit of banter, and a celebratory drink is held at the end of each 45-day challenge.” A member of the Nelson Sealord F45 team for six months, Annabel says the benefits of joining the growing community are huge. “It is such a great team-building exercise. There’s a super friendly vibe and people totally get into it! I think you can become a bit addicted. You always feel really good afterwards and it is a great way to stay in shape too.”

F45 Nelson / Richmond is offering a limited number of businesses a corporate rate for their employees in 2022. If you think your workplace would be interested, contact Mitchell at nelson@f45training.co.nz.