Nourish BOP Autumn 2019

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ISSUE NO. 34 AUTUMN 2019

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ PROOF READER Nikki Crutchley, Crucial Corrections PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ CONTRIBUTORS Jim Bartee, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Anna Sinclair, Rachel Hart, Kate Underwood, Michelle Yandle, Nicola Turner COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN For behind the scenes pics, great places to eat and food to make. vicki@nourishmagazine.co.nz 07 8475321 or 0210651537 #nourishmagazine

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NOURISH | issue 34

Welcome to Nourish Magazine Wow, what a great start to the year! Haven’t we had a brilliant summer? I don’t think I have frolicked in the sea as much as I have this summer since I was a child. All that sea air and exercise sure builds up an appetite, so I’ve been loving the flurry of new eateries that have opened in the region recently.

While it may be time to say goodbye to summer, 2019 is shaping up to be a big, exciting year, so I say bring it on!

Thanks,

I’m loving Fire and No.8 Restaurant in Mount Maunganui as well as Clarence in Tauranga (which you can read about on page 8), plus the changes at Elizabeth Cafe (find out more on page 7).

With summer at an end I’m looking forward to the next holiday— Easter. So on page 60 we borrow a recipe from Liz at Vetro Tauranga and or try our hand at making your own Marshmallow Easter Eggs.

Running with the theme of making your own, on page 44 Nicola Turner shows us how to make our own honey wraps, eliminating the need for plastic wrap. Also in this issue we tackle the huge problem with food waste and what you can do to reduce this.

Why We Love

SAMSUNG

Vicki Ravlich-Horan Editor

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This year we embark on a huge renovation! We bought our house five years ago knowing what we wanted to do to make it our dream home and this centred around gutting the pathetically small kitchen and knocking down a few walls. Anyone who has embarked on such a project will know just how involved such a reno can be.

Naturally I had a few ideas and demands for the kitchen. When I worked with Samsung and got to use their appliances at the Waikato Home and Garden Show last year, I was blown away by the innovation and technology as well as the ease of use.

For good reason, Samsung are well known for their fridges. Their cutting-edge Family Hub comes complete with a built-in tablet and a myriad of cameras, meaning you can see what’s in your fridge from your phone wherever you are (helpful if you’re at the supermarket and don’t know if you need milk or not!). You can also search for recipes, do your online shopping and more. I love the Flex Zone technology which allows you to change this space to suit, from chilling wine for a party to keeping meat perfectly chilled.

There’s more to Samsung when it comes to kitchen appliances than fridges, even ones that dispense sparkling water. And the innovation continues through to their ovens, dishwashers and induction hobs.

After the fridge the dishwasher is the hardest working appliance in my kitchen. Samsung’s have not only adjustable shelves, so I can now easily fit those big plates and wine glasses in with ease, it also has a quick cycle—perfect on big shoot days.

If only choosing a bench top was an easy a decision as picking my appliances!

Find out more about Samsung appliances at Kitchen Things.

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Vic's Picks ARKANDA LIVING AND INTERIORS STUDIO AND STORE OPENS IN CAMBRIDGE Arkanda Living and Interiors Studio and Store recently opened in Cambridge and is worth a visit. Interior designer, Wayne Good, says the store will be filled with colour, beauty and quirkiness. Stockists of Designers Guild wallpapers and fabric, along with unique pieces sourced personally from Wayne’s travels, this is a must visit if you are looking for inspiration or looking for that something special.

3 Empire Street, Cambridge Open Tues–Fri 10am–4.30pm, Sat 10am–2pm

THE GREAT NZ FOOD SHOW Back for another year, the Great NZ Food Show offers the complete foodie experience with tasty exhibits, handson cooking classes, a cooking theatre and chef cook-offs plus a great place to rest the weary feet and refuel with the Seat and Eat Zone.

HIGH TEA AT MOOSE LODGE Every Sunday in autumn (March through to the end of May), the majestic Moose Lodge is putting on High Tea. Sitting on the edge of Lake Rotoiti, this is a stunning venue steeped in history and the perfect spot for a special occasion or a Sunday outing. $45pp (or $20 for children under 12).

Bookings essential, so go to www.mooselodge.co.nz to find out more and secure your spot.

The line-up this year is packed with great local chefs! You can even join me for a class and learn to make the Ultimate Steak Sammy.

Sat–Sun 4–5 May Claudelands Event Centre, Hamilton To book tickets and classes go to www.greatnzfoodshow.co.nz

FREE

D E LIV E RY WI TH CO DE nouris h

HAND CRAFTED NATIVE KAWAKAWA REMEDIES www.earthenergiesnz.com 

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NOURISH | news

Elizabeth's

REIGN SECURE WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Tauranga, you can now get Henry & Ted’s famous scones without having to drive to Papamoa East. George Gibson and Connie Richards recently took over the reins of Elizabeth Cafe & Larder, adding to their successful and growing empire of cafes.

“It was just too good an opportunity to turn down,” says George on the snap decision to buy this landmark cafe. “It’s such a great space and location,” continues George who started his foray into hospitality ownership with a container cafe on the site that was to be Henry & Ted. Fast forward four years and George is at the helm of the bustling Papamoa icon that is Henry & Ted and, along with his business partner Connie, runs The Coffee Project in Papamoa and Hull Road.

OFF TO CHECK OUT ELIZABETH CAFE? YOU’LL FIND 120 PUBLIC CARPARKS AT THE REAR OF THE BUILDING!

“The key,” Connie says, “is friendly service matched with great food. Oh, and the coffee of course,” she smiles. The day I popped in for a chat with this dynamic duo, Kōkako Organic Coffee were busy installing a gorgeous new coffee machine while the chefs were working on creating a new menu.

You might notice a few changes as the team updates the look. Theo Spargo has already added his touch with some greenery, adding some softness and bringing in a little bit of nature. A new mural is in the works but other than this it’s business as usual George and Connie agree.

Elizabeth Cafe & Larder | 247 Cameron Road, Tauranga

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CLARENCE WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

Lunch today is on the terrace of Clarence Bistro Hotel, in Tauranga. Clarence is in the heart of the city, shielded by cool greenery from the streets below, its elevated position catching the breeze on a sunny afternoon.

There are fresh flavours on the table in front of us: an entrée of heirloom tomatoes, strawberries, green tomato relish, fresh basil and crispy fried bread for texture.

Clarence co-owner Noel Cimadom says this dish is one of his favourites; “a garden on a plate”, he says, as he settles back and talks about Clarence, and the all-consuming project to restore and refurbish a town treasure.

Clarence opened last year, on November 5, in the stately former Tauranga Post Office, on the corner of Willow and Harington Streets. Built in 1906, the premises originally had various government departments upstairs, and the post office downstairs.

It was designed in Edwardian Baroque style by early Government architect John Campbell. It has a distinctive clock tower, a long history in the city, and a Heritage New Zealand Category 1 listing.

Its latest incarnation as a bistro and boutique hotel has been lovingly executed.

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The grand dame is freshly painted in cream and earthy colours, and she’s had stylish treatment and major work indoors. Interior design and outdoor landscaping has been planned by Noel’s wife and business partner, Kim Smythe, and there is a cool tropical/ botanical theme reminiscent of Singapore’s famous Raffles Hotel.

When you’re in a comfy cane chair on the terrace, with a glass of wine in hand, you could almost fancy you’re in tropical South-East Asia rather than downtown Tauranga.

The restoration reflects Noel and Kim’s love of old buildings, and perhaps post offices in particular. The couple serendipitously owns Alpino eatery in Cambridge, in the town’s vintage post office, similarly designed by architect John Campbell.

The Tauranga Post Office was bought at auction by Kim’s parents, Isobel and Michael Smythe, in 2001, at a time when the building’s future was uncertain. It was used as office space until about twoand-a-half years ago, then the tenants moved out, and the idea of a boutique hotel and bistro project gained traction in the family.

Says Noel: “We decided to develop the whole place, upstairs and downstairs, and it turned out to be a much bigger job than we thought.” He says there were many issues to navigate, relating to the building’s age and condition, and its historical significance.

The path may have been tricky and taxing, but Noel and Kim are delighted with the now handsome Clarence. It has been named in honour of Kim’s father, Michael Clarence Smythe, who died

NOURISH | feature

on December 5, 2013, the opening night of Alpino, in Cambridge.

Michael’s vision remains an inspiration to the family.

Upstairs, Clarence has 10 elegantly appointed hotel bedrooms, and downstairs there is indoor and outdoor dining space for 300 people, spread across the bistro, the more casual IKI Bar (serving South-East Asian street food) and outdoor dining areas. “When it’s full,” says Noel, “it’s quite a big machine. We’ve been working hard on fine-tuning our service and systems.”

The bistro and bar have separate kitchens, overseen by executive chef Ian Harrison. Ian is English, but French-trained, and he and Noel have devised the menus for the bistro and IKI Bar. Which brings us to the food: Noel is from northern Italy, and his Alpino menu in Cambridge is a contemporary play on Italian culinary traditions. At Clarence Bistro, they’ve moved away from an Italian theme. “We’re using the best of fresh, modern New Zealand food, with a classical European bistro influence, and changing with the seasons.”

Some examples: an entrée of heirloom tomatoes, Clevedon buffalo mozzarella and watermelon; another of seared venison carpaccio with duck liver parfait, medjool dates, horopito, brioche and cherry; and clever treatment of Alaskan king crab.

For mains, there could be a summer vegetable risotto; lamb rump with white beans, chicory, salsa verde and anchovy sauce; or 55-day aged eye fillet with duck fat potato fondant. And more. Each dish melding seasonal ingredients and classical techniques.

In the IKI Bar, you can choose from the likes of sashimi, tasty bao, yakitori dishes, deep-fried morsels, and sweet treats.

The Clarence kitchen shops throughout the Bay of Plenty, and further afield, for top quality seafood, venison, beef, duck, lamb, fruit and vegetables. There is a carefully chosen wine list, as well as beers, cocktails and other beverages.

Longer term, Noel envisages that Clarence may have its own gardens in the Bay of Plenty, growing produce for the restaurant.

For the moment, he’s happy to see it all up and running. And Tauranga’s old charmer serving her city in a new way.

“We love this building.”

Clarence Bistro & Hotel 51 Willow Street, Tauranga | www.clarencetauranga.co.nz

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Starting Out WORDS JOSIE EVANS | IMAGES BRYDIE THOMPSON

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In this our regular series, where Josie from Excelso interviews a local doing great things, we meet Rachel Miles, a past Excelso team member who has taken the plunge and gone into business for herself with Willow Espresso, a coffee bar in The Cottage on Second Ave in Tauranga.

Josie – Did you always want to own your own place?

Rachel – I definitely had a vision and a dream. When travelling I kept a coffee diary noting what I saw, liked, hated … This though was an unexpected opportunity. It happened really quickly, and my vision had to change to fit the space and opportunity.

Josie – So tell us more about the vision for Willow Espresso Rachel – Coffee is my passion, so it’s something I wanted to focus on. Willow is an espresso bar with a small cabinet offering. This focus on the coffee has brought in new customers. I opened up the space and moved the coffee machine, so it faces forward. In fact my set up is a carbon copy of Excelso’s as it‘s so easy and efficient.

Josie – What has been the hardest thing?

Rachel – There was a lot of panic! It all happened so quickly. I knew I wanted this but when it happened I started to freak out.

A guide to all you need to know and do to open a cafe would be really handy. Carrie and you were great mentors, guiding me through so many of the things I wouldn’t have known, from where to get an eftpos machine to negotiating with the landlord and creating a feasible budget.

Josie – What stood out for us was we see so many people do this who leap and then fail.

All the planning you did was great and is paying off! So what’s the best thing so far?

Rachel – Knowing I can do it, plus all the great feedback from customers.

Josie – You were such a key member of Excelso. We were equal parts sad and proud

to see you fly the coop.

Rachel – I really miss working for Excelso!

Your family, support and values helped grow my passion and a lot of this is reflected in Willow Espresso.

I recycle as much as possible and want to look at composting on site. I offer my coffee grinds for people to take away as I don’t like putting anything that is compostable in landfill.

I don’t have a loyalty card, instead I encourage keep cups and offer discounts for those bringing their own. I have even offered my containers to people taking away lots and asked them to bring them back. Making the space more warm and inviting has seen more people eating and drinking in.

Before taking over, the power bill was $600–800 a month. I have slashed this to $300 by looking at efficiencies. So all the things I have seen Excelso work on over the years have been implemented here too.

Josie – What’s next?

Rachel – On the 23rd of March, I have planned my first Preserve/Swap/Eat and Meet day which will be a chance for people to exchange ideas, recipes and preserves. I would also like to start doing high teas and develop the private garden at the back.

Go and say hi to Rachel at Willow Espresso, 30 Second Ave (inside The Cottage), Tauranga.

Open Monday to Friday 7am – 3pm Josie Evans, GM at Excelso, was named a finalist in the Sustainability Superstar category of the 2017 NZI Sustainable Business Network Awards. Josie lives and breathes Excelso’s ‘reduce, reuse, recycle’ philosophies. Excelso have a ‘zero waste to landfill’ philosophy, along with programmes looking at reducing their water and power usage. Josie and the team actively encourage customers to do their bit, offering discounts to those using reusable cups and are always looking at ways they can improve. www.excelso.co.nz

FOR the LOVE of PUMPKINS WORDS RACHEL HART | IMAGE ASHLEE DECAIRES

As a newcomer to New Zealand, one of the first things I noticed about Kiwi cuisine was the regular presence of pumpkins. Back in Canada, I was used to carving large orange pumpkins at Halloween and eating sweet pumpkin pie at Thanksgiving, but it was hardly a staple in my diet. Here, pumpkins grace the dinner plate year-round.

Kiwis are fond of tossing pumpkin into salads, curries, pastas and quiches. They sit alongside potatoes and kumara as an accompaniment to the Sunday roast.

Paired with pork, they make a satisfying pie. Balanced with coconut and curry powder, pumpkins are cooked and pureed into a hearty soup, warming our bellies on cold autumn nights. Pumpkin even makes up many Kiwi babies’ — including mine — first food.

With their vibrant orange colour, creamy texture and subtle sweetness, it’s no surprise that pumpkin is so popular.

Luckily, pumpkins are as healthy as they are delicious, which comes in handy in autumn and winter when fresh veggies are few and far between.

Pumpkins are around 90 percent water, which means that despite their creaminess, they are a low-calorie food that help you reach your daily water quota. They have a decent amount of fibre which supports healthy digestion. Pumpkins aren’t overly high in most vitamins or minerals, but hidden in their flesh and peel are small amounts of several important ones, including vitamin C and potassium.

But where pumpkins really shine is in their extremely high content of beta-carotene, an antioxidant that keeps disease at bay by fighting free radicals in the body. Betacarotene supports a whole host of systems in the body, from heart health to strong lungs to glowing skin.

Perhaps its biggest claim to fame is its role in eye health. You may have been warned to

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New Table BRING SOMETHING

TO THE

eat your carrots if you want strong eyes, but pumpkins will also do the trick. Responsible for the bright orangered colour in plants, beta-carotene is a carotenoid — or pigment — that is converted into vitamin A in our bodies, which has a protective effect on our eyes. A single serving of pumpkin contains a whopping 400 percent of your daily vitamin A quota. Even better, fellow carotenoid alphacarotene promotes healthy aging, so eat your pumpkins and you’ll not only have great vision, but you’ll live long enough to enjoy it too!

While chucking pumpkin chunks into a meal is great, you can further elevate the health of your dish by including the seeds. Flat, oval and green, pumpkin seeds are a wonderful source of zinc, iron and magnesium and they are full of healthy fat and plenty of fibre.

In New Zealand, we are blessed with a wide variety of pumpkins, from classics like crown or buttercup, to Kiwi-favourites like kumi kumi, and relatively newly introduced varieties like butternut squash. Each variety brings something different to the table and interestingly their flavour profile changes with growing conditions and seasons, keeping things interesting all year long. From peel to seed, dinner to dessert, pumpkins are versatile and healthy, shouldering the heavy responsibility of adding both nutrients and excitement to the diet.

V E N I S O N I S A CO M P LETE P R OTE I N CO N TA I N I N G : All 10 of the essential amino acids More protein, less saturated fat and less calories than other red meats

BUILDS LEA N MUSCLE

RICH IN IRON

HEL PS DIGESTIVE DISORDERS

See our website for healthy and delicious meals with First Light farm-raised venison.

PROUD STOCKISTS OF

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food.

She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

EXPORT QUALITY VENISON, LAMB & BEEF DELIVERED TO YOUR DOOR FROM

www.greenleabutcher.co.nz

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NOURISH | recipes

Pumpkin RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Pumpkin, Spinach and Ricotta CannellonI This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Gilded Edge in Mount Maunganui have a great range) , but be warned, mandolines are the cause of some pretty ugly accidents. I have found a good quality speed peeler can also do the job, if not quite as fast as the mandoline.

1 onion, finely chopped

The type of pumpkin you use is also crucial! A butternut is by far the easiest.

Once you have mastered cutting thin strips of pumpkin, use them to replace the pasta in your next lasagne.

1 butternut pumpkin, peeled but kept whole

2 cloves garlic, chopped 1 tbsp extra virgin olive oil 150g fresh spinach, chopped 500g ricotta ¼ cup feta ¼ cup Parmesan 1 egg 2 cups of passata Sauté the onion and garlic in the olive oil until the onion is soft and translucent. Add the spinach and cook until this has wilted. Take off the heat and allow to cool before mixing in the ricotta, feta, Parmesan and egg.

Pour the passata in the base of a deep (approx.

2 litre) baking dish.

strips of pumpkin. Place a spoonful of the ricotta mix on each strip, roll up and then place these in the tomato sauce-lined baking dish. The first couple are the hardest as each new one helps support the other and keeps them from unfolding. If you have managed to slice wide strips you can either fill these and place them in the dish like traditional cannelloni tubes or if you want the look of them all facing upwards slice these strips in half lengthways. You want your tubes to just reach the top of the baking dish.

When the dish is full, bake in a moderate oven for about 25–35 minutes. The ricotta filling should be firm, pumpkin cooked and tomato sauce bubbling.

Serve with a little extra shaved Parmesan cheese.

Using the mandoline (or vege peeler) peel

Improve Gut, Joint and Skin Health with

Organic Bone Broth FOR OUR LOCAL STOCKISTS AND RECIPES GO TO

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PUMPKIN LAKSA

¼ cup raw cashew nuts

As the nights get a little cooler, a spicy aromatic laksa packed with vegetables and noodles is the perfect midweek meal. Make your own spice paste and have it in the freezer to use when the mood takes you or cheat by having a store-bought jar on hand.

2 tsp shrimp paste

LAKSA PASTE

3–6 fresh chillies (depending on how spicy you like it) 1 tsp ground coriander 1 shallot, peeled and roughly chopped 2 stalks of lemongrass (white part only) 3cm piece galangal*, peeled and roughly chopped

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2 cloves garlic 2 tbsp peanut oil Place all the ingredients, except the oil, in a mortar and pestle and pound away. Once a paste begins to form, slowly incorporate the oil. If you don’t have a mortar and pestle, you can put everything in a food processor to do this, but I find the mortar and pestle results in a better texture (while also a great way for me to vent any frustrations).

Refrigerate in an airtight container for up to 1 week or freeze in easy to use portions for several months. *If you can’t find fresh galangal fresh ginger can be used. I found both frozen galangal and lemongrass at my local Asian supermarket, a great place to get the shrimp paste too.

LAKSA

1 tbsp oil 2 tbsp laksa paste 2 cups chicken or vegetable stock (I used Restore’s Cheeky Chicken bone broth - available at Vetro Tauranga and Huckleberry Mount Maunganui) 350–400g pumpkin, peeled + cut into cubes (about 3 cups cubed) 1 tbsp peanut butter 2 tbsp soy sauce 1 tbsp fish sauce 1 400ml tin coconut milk 250g fresh noodles veg – I love using broccolini, diced zucchini, bok choy, green beans…

1 lime In a large pot or wok heat the oil. Add the paste and fry, stirring constantly, for 2–3 minutes to release all the flavour and aromas.

Add the pumpkin then pour in the stock. Simmer gently for approx. 15 minutes or until the pumpkin is just soft.

Carefully place half the soup in a blender and puree then return it to the pot with the remaining soup. Add in the peanut butter, soy and fish sauce along with the coconut milk and bring back to a simmer.

Stir in the veges and continue to simmer on low until these are cooked to your liking. Finally add in the noodles. When the noodles are heated through, give it a squeeze of lime then check and adjust the seasoning.

Costa Nova plate from Gilded Edge, Mount Maunganui

MISO ROAST PUMPKIN My miso marinated pumpkin makes a great base for a salad, just add baby spinach, roasted broccoli and lentils. Or serve it on a bed of brown rice or quinoa with or without a piece of salmon or chicken for a complete meal. ¼ cup sweet chilli sauce 2 tbsp white miso (we used the Nelson-made miso from Urban Hippie, available at Vetro Tauranga) 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp sesame oil

2 tbsp sesame seeds In a large bowl mix together the chilli sauce, miso, soy sauce, rice wine vinegar and sesame oil. Toss in the pumpkin and coat well with the marinade.

Lay the pumpkin out on an oven tray in a single layer, sprinkle with the sesame seeds and bake at 180°C for around 30 minutes. The cooking time will depend on the size of your pumpkin, so check after 15 minutes.

Serve with a minted yoghurt dressing, garnished with fresh chilli and coriander.

approx. 1 kg of your favourite pumpkin, peeled and chopped

Located in BEAUTIFUL McLaren Falls Park

proud to use only free range chicken & pork products.

Open Wednesday to Sunday 9am to 4pm

McLaren Falls Park, 140 McLaren Falls Road, Tauranga 07 5434976 | harriet.fallscafe@gmail.com

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Pumpkin

to Talk About RECIPES & IMAGES AMBER BREMNER

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NOURISH | recipes

One food tradition I’m happy to co-opt from the United States is its deep love of pumpkin and pumpkin pie spices in baking and desserts, especially in autumn. These recipes demonstrate how versatile pumpkin puree can be, it’s definitely more than just baby food!

Simply cook chunks of peeled pumpkin until tender then blend until smooth—keep leftover puree to use for soup. Pumpkin pie spice is a cosy combination of ground cinnamon, ginger, nutmeg and cloves in roughly a 4:1:1:1 ratio. I love to make a bigger batch of it to use whenever a pumpkin pie spice mood hits.

Pumpkin, Orange and Chia Seed Muffins These pumpkin muffins are easy to make and will fill your home with the delicious smell of orange and sweet spices while they’re cooking. They’re lovely served warm with butter or your favourite spread, and just right with a cup of coffee for breakfast. Use a neutralflavoured cooking oil for this recipe (I used grape seed oil). Chia seeds are a good source of omega-3 fatty acids, and along with the pumpkin puree they help as a binder in this eggless recipe.

Dry ingredients

Wet ingredients

2 cups flour

1 cup pumpkin puree

½ cup brown sugar

½ cup almond milk (or milk of your choice)

¼ cup ground almonds

¼ cup oil

2 tbsp chia seeds

1 tsp natural vanilla extract

2 tsp baking powder

zest of one orange

1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp baking soda pinch of salt Preheat oven to 200°C and grease a 12-hole muffin pan.

Place all dry ingredients in a large mixing bowl and stir so that everything is evenly mixed. In another bowl, combine the wet ingredients.

Pour the wet ingredients into the dry ingredients then fold everything together (don’t over-mix).

Spoon mixture evenly into each hole of the muffin pan, then bake for 25 minutes or until golden and firm to the touch.

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This creamy vegan cheesecake is made with a maple sweetened mixture of blended cashews and coconut yoghurt for a bit of tang. Soaking the cashews first will soften them and allow them to blend to become perfectly smooth. Soak cashews in cold water for 8 hours or overnight, or in very hot water for about half an hour, before draining and rinsing.

The finished cheesecake can be stored in the freezer. Allow at least an hour for it to thaw and soften enough to serve.

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Vegan Pumpkin Pie Cheesecake BASE

MAPLE PUMPKIN SEEDS (OPTIONAL)

again to combine.

1 cup almonds

¼ cup pumpkin seeds

½ cup pumpkin seeds

1 tbsp maple syrup

2 cups dates, roughly chopped

pinch of salt

2 tbsp coconut oil

pinch of ground cinnamon

Pour the pumpkin flavoured filling into the cake tin and smooth the surface. Freeze for 1–2 hours, then pour over the plain vanilla filling. Smooth the surface, sprinkle with maple pumpkin seeds (if using) and return to the freezer for at least 6 hours, or until set. At this point the cheesecake should be set but sliceable. If you keep it in the freezer for longer it will freeze solid, which is no problem, just let the cheesecake thaw at room temperature for an hour or so before serving.

The cheesecake will continue to soften at room temperature.

pinch of salt CHEESECAKE FILLING

3 cups raw cashews, soaked 1½ cups coconut yoghurt cup maple syrup ¼ cup coconut oil (melted if solid) 1 tsp natural vanilla extract 2 tbsp almond milk 1½ cups pumpkin puree 1 tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves

To make the base, blitz the almonds and pumpkin seeds together in a food processor until they form an even sized crumb. Add the dates, coconut oil and salt and blitz again until the mixture is well combined and a small amount holds together when squeezed between your fingers. Press the mixture firmly into the base of a springform cake tin and chill.

To make the cheesecake filling, blend the cashews, coconut yoghurt, maple syrup, coconut oil and vanilla extract until completely smooth. Remove 1 cup of this filling to a separate mixing bowl, stir through 2 tbsp of almond milk to loosen it a little and set aside.

Add the pumpkin puree and spices to the mixture that’s still in the blender and blend

To make maple pumpkin seeds, toast the pumpkin seeds in a dry fry pan over a medium heat until they are golden and fragrant. Add the maple syrup and stir for a few minutes until the maple syrup has caramelised and coated the pumpkin seeds. Sprinkle with cinnamon and salt, then scrape the pumpkin seeds out onto a dinner plate, spread evenly and allow to cool. Break the pumpkin seeds up into clumps to garnish the cheesecake.

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

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Tauranga Farmers' Market WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from.

been led to believe. The Bay of Plenty is my summer holiday home, and each Saturday that year our family loaded up with excellent German rye bread, corn, eggs, avocados, lettuces, tomatoes, cucumbers and fruit.

The market—which had started two years earlier—had just moved to Arundel Street from its earliest patch at Tauranga Historic Village, and it was indeed a handful of stalls clustered each Saturday morning in the grounds of Tauranga Primary School.

But there were more fresh pickings than I’d

I’ve loved watching the market get bigger and better, in its perfect location. A great atmosphere and friendly spirit is a hallmark of this food feast where local growers, farmers and artisan producers sell their wares directly to customers. I reckon it’s one of the best of its kind.

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This year, it celebrates its 16th birthday, and in mid-summer, I spent a morning with manager Trixie Allen, talking about the market’s longevity, its people and its wares.

The place is humming; there are 59 stalls crammed with produce and products today, and there could be close to 2500 customers.

Trixie—clad in a yellow high vis vest—talks and walks. She’s in her 11th year as market manager, and prior to that she was a stallholder, selling tomatoes grown on her family’s property at Bethlehem.

She says the market’s strength lies in its

NOURISH | feature

and oyster, see recipe); and Lyn and Linton Jenner, at the Kaimai Lettuce stall.

Lyn recalls coming to the early markets with a couple of crates of their fancy lettuces. Nowadays, their ute is packed with many, many more crates. “We’ve loved watching it all grow, seeing new products available. We enjoy our regular customers, and the stallholders become friends.”

Neville Norman says the same: “You get to know your regular customers by name. I’d miss this if I wasn’t doing it.”

age and personality. “It comes down to building relationships, between stallholders and customers, and between the stallholders themselves. It is a team effort, a family effort. We’ve still got foundation stallholders, there is a solid core that has been here 12 years or more, and there are new ones coming on board. The market provides a sturdy umbrella for everyone.

They work hard all week for this.”

We meet some of the stalwarts, and some of the newcomers. Everywhere there is goodwill and good things to eat: melt-in-the mouth Dutch croquettes at Deana Spee’s stand; my favourite breakfast cinnamon scrolls at Flaveur Breads; gorgeous raw milk cheeses from Katikati’s Mount Eliza; honey from the Kaimai Range crew; chutneys and vinegars from Mavis Allan at Milly’s Fine Foods. And we’ve hardly scratched the surface.

Original stallholders include Welsh couple Mary and John Beddows, selling vegetables grown on their Welcome Bay property; Te Puna citrus-growers (and brothers) Neville and Selwyn Norman; Geoff Oliver of Flavour Queen mushrooms (portobello

Says Geoff Oliver: “The public support and loyalty is incredible. The stallholders are very grateful.”

There are plenty of newer faces among stallholders and, as Trixie Allen says, this is part of the market’s strength, building for the future. The Abundant Backyard stand is brimming with vibrant vegetables from Whakamarama. They’ve been supplying the market for close to two years, and Brazilian owner Silvio Maffra says they are close to organic certification. “I love this market, and the people.”

At Belk Road Farm stall, Londoner Joe Montalto is six months into the market, and a solid supporter. He sells fresh basil, coriander, rocket, salad mix and more.

Sequential planting will see him continue to supply through winter. “I feel so blessed to have this as my local. It’s amazing. I sell out most days.”

Customers share the love. Regular shopper Lynn McKenzie buys fruit and vegetables that she doesn’t grow at home, and she enjoys her breakfast ritual of maybe something spicy from the Samosaz stall, or a treat from The Pastie Truck.

Weu Jobe, have been market supporters for years, relishing the abundance of local foods that have been grown or made with care. They queue each Saturday to get in early for their favourite things. They know the stallholders and the stories behind the produce.

Says Te Weu: “I like to cook Mediterranean; I buy things here that are so fresh and not out of a packet. It’s a friendly, happy place.”

Alastair thinks produce prices are probably on a par with other outlets. If some things occasionally cost a little bit extra, he says it’s absolutely worth it because of the work that has gone into it.

“It fairly reflects that the food is usually spray-free and sustainably harvested, cared for by people who are thoughtful about their products. They are specialist producers who perform a great service.”

Footnote: Our dinner at the bach on this night was almost entirely market produce.

The glorious sweet corn from John and Mary Beddows’ Garden Fresh stall almost had people fighting over the pot.

Geoff Oliver’s favourite way with his Flavour Queen mushrooms (simple as anything): Saute some chunkily chopped portobellos in butter with finely chopped onion, plus a splash of soy sauce for saltiness. Add a little water and cook until just tender. About five minutes. Thicken with cream mixed with a little cornflour. For extra decadence, add a touch of brandy.

Cook a bit longer. Great with chicken, fish, or anything.

Alastair and Diana Melvin, and friend Te

SHOP Local

Every Saturday 7.45am to 12noon

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

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KIDS PLAYGROUND

Mother's Day BRUNCH RECIPES MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ

I love times of celebration, and Mother’s Day is no exception. Everyone should be made to feel special on their day and bringing family and friends together through food.

It’s starting to cool off, and Mother’s Day is a day to drop the rules and start growing your winter coat. I’m sharing a few favourite breakfasts I save for special Sundays.

We are a big and busy family and there are often extras at our table. Don’t wait for breakfast to be served, but enjoy the time cooking together.

Crumpets LENNOX’S

WITH MIXED BERRY COMPOTE AND WHIPPED BUTTER

Lennox is quite a committed chef for a seven-year-old. He came into my room years ago with a picture of a beautiful homemade crumpet; we have had to tweak the recipe for New Zealand ingredients, but he helped till the end, and they are now a firm favourite.

over, they should hold their shape. Cook on second side for about 4 minutes or until dry to touch. Continue with remaining mixture.

225g flour, sifted

Note: To whip the butter, just cream it like you would for a cake without

pinch of salt, sifted

the sugar. Pipe into little dollops. You can make these days before and store them in the chiller or freeze them for months.

150ml milk

Serve with maple syrup, berry compote and whipped butter.

125ml hot water 1 tsp sugar 1 tsp active yeast ¼ tsp baking soda 70ml warm water 1 tbsp butter Sift flour and salt in a bowl. In another bowl, combine milk, hot water, sugar and yeast and stir until dissolved; leave for 5 minutes until you see a bit of action (bubbles).

Stir yeast mixture into the flour and beat well with a wooden spoon until smooth. Cover and allow to rest in a warm place for about 20 minutes.

Dissolve baking soda in warm water then stir into the risen dough mixture. Cover and rest for a further 30 minutes.

Heat a crepe plate or a frypan (not too hot).

Oil some crumpet rings and pop on the crepe plate. Put a small knob of butter on the base and add a large spoon of crumpet mix inside the rings, being careful with the mix so it doesn’t deflate.

Cook for 5 minutes until bubbles form. Remove ring gently and flip

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BERRY COMPOTE

frozen mixed berries sugar 2 tbsp cornflour 50ml water Pop the berries in a colander and put the colander on top of a pot, so the berries thaw and the juice is collected in the pot.

Dissolve 2 tbsp cornflour.

When the berries are 90% thawed, sweeten the juice with a little honey, sugar or maple syrup if it needs it. Bring the juice to the boil and whisk in the cornflour mix a little bit at a time until it has thickened and coats the back of a spoon. Boil, stirring for an extra minute.

Turn off the heat and gently fold the berries through so they are super glossy and coated. This is ready to put into a glass bowl on the table for your crumpets.

POTATO & CHIVE CAKES WITH

Smoked Salmon

& DIJON HOLLANDAISE 2 cups Cato’s mashed potatoes ¼ cup Parmesan cheese 1 egg, whisked 7 tbsp all-purpose flour, divided ¼ cup chives, chopped butter and oil, for frying Place mashed potatoes, cheese, egg and 3 tbsp flour in a bowl and stir to combine.

Take a scoop of the potato mixture and form into patties.

Lightly coat the potato patties in extra flour.

Heat a tbsp butter and a tbsp oil in a large frypan over medium heat.

Cook the potato cakes for 3 minutes on each side till golden brown.

Top with smoked salmon, Dijon hollandaise and finish with a little watercress.

DIJON HOLLANDAISE

We make this in a Vitamix on a low and gentle speed, as you add more butter increase the speed ever so slightly, so it keeps the hollandaise moving as it thickens. If it splits, stop, have a little glass of champagne and try again, starting with 2 extra egg yolks and a tbsp boiling water, and pour the split mix and any extra butter in starting at step number 3.

This recipe takes 10–15 minutes, and you’ll be able to say you make an amazing hollandaise which makes you a really good chef. It’s true, that’s all it takes.

3 egg yolks 2 tbsp verjuice 1 tbsp Dijon Mustard 250g butter ¼ tsp salt Using a blender on a consistent and gentle speed, add the egg yolks, verjuice and Dijon.

Heat the butter in a pan until it just comes to the boil.

Slowly and consistently pour the hot butter into the egg mix, increasing the speed of the blender slowly as it thickens to keep it moving.

Taste and stir in a bit of salt to make it perfect.

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Croissants ALMOND

These are a firm favourite and were a real signature in the cafe. I have taken them off the menu as they need 15 minutes to heat and be perfect for service, which is too long at the cafe.

You can now buy them at Volare and take them home to heat or make them yourself. I love the contrast of a crispy hot butter croissant, smooth almond centre and cold chunky Apricot Bonne Maman jam. Bonne Maman is really chunky and not too sweet, it also takes me to France while eating my croissant.

10 x mini croissants

Cream together butter and sugar in KitchenAid until very pale. Leave it to mix while you work on something else.

½ cup sliced almonds sprinkling icing sugar

Add and mix on low speed the almonds and essence along with a little boiling water (just enough to make a spreadable consistency).

apricot jam

Cut the croissants through the middle and fill with a tablespoon of almond paste.

ALMOND PASTE

Cover the top generously with almond paste and sprinkle with lots of sliced almonds.

¾ cup icing sugar

Pop on a baking tray and bake in the oven at 180°C fan bake for 10–12 minutes.

200g butter, softened

Dust with sifted icing sugar and serve with apricot jam.

2 cups ground almonds 4 drops almond essence

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

PAPAMOA In Bin Inn, Fashion Island Mon - Fri 7.30am - 2.30pm Sat 9am - 1pm

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NOURISH | feature

Discover Your Bliss at Earth Energies R ET R EAT – R ELAX – REBALANCE WORDS KATE UNDERWOOD | IMAGES FELICITY WITTERS

As you close the gate on the chaos of SH2, from the moment you enter this idyllic estate, the relaxation process begins. Meander up the gravel drive, through 200 acres of fertile, sustainably developed farmland and you’ll discover Earth Energies Sanctuary. A health and wellness retreat with heart and intention, specialising in stress and anxiety management and offering a range of deep relaxation therapies that aim to bring the body and mind back into balance. Just an hour’s drive from central Auckland, Hamilton or Tauranga, on the edge of the Hauraki Plains with spectacular 360-degree views out to the Firth of Thames, this is the ultimate place to unearth your bliss.

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The souls behind this tranquil oasis are husband and wife Marie and Duncan. After a successful, globe-trotting corporate career, Marie has first-hand experience of highly stressful work conditions.

Following a yearning for something more, she was drawn to the healing modalities of both natural remedies and physical therapies and has spent the last ten years honing her craft. Fully supported by her handyman husband, together the Earth Energies dream was born. Duncan is a man of the land, maintaining the property, managing the farm and tending to their herd of Red Devon Cattle, while also foraging kawakawa for their own Botanicals product range. As a talented craftsman, his bespoke timber fittings and furniture take pride of place throughout the estate.

Forgoing a luxury resort and honouring the location, Marie and Duncan have created an intimate rural retreat with a genuine oldcountry feel. Within purpose built, state-of-the-art therapy rooms, Marie offers her clients a sacred space to rest, relax and heal from the inside out. Suffering information overload and distraction everywhere we turn, many of us are living in a constant state of overwhelm and experiencing high instances of stress and anxiety.

This dis-ease within the mind can often manifest as physical ailments, but Marie believes that “given the tools and space to stop, we have the capacity to return to a state of calm, mindful consciousness”.

Sanctuary Treatments The Sanctuary offers a unique combination of treatments, designed for intentional relaxation, that enable the body to begin the selfhealing process. Guests can choose individually tailored, full or half-day therapies, based on their needs, with the option of staying overnight at the cabin. While locals or regulars can book for individual floats or zero-balance treatments. With just one set of clients welcomed at a time, guests have exclusive use of all rooms.

The exquisitely designed treatment space contains an ultra-modern float orb (the only of its kind in New Zealand) alongside a full spectrum infra-red sauna. Floatation therapy takes place in a giant saline pod, filled with 500kg of Epsom salts, creating a buoyant body of water. Float effortlessly in an encapsulated space, free from all sensory distraction and surrender to the amplified sound of your heart beating in your chest. The large infrared sauna uses

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rejuvenating heat and light therapy to remove harmful toxins and support circulation through muscles and tissues. Couples can sauna together, or while one floats the other can sweat their worries away.

Zero Balance, is a bone-deep relaxation therapy, performed fully clothed, that uses a series of skilled touch to release tension between the structure and energy flow of the body. Aiming to boost vitality, the treatment is rooted in Western anatomy with an Eastern understanding of energy. Another option is Secrets of the Skull, which gently releases strain patterns in cranial bones, bringing relief from nervous tension, clearing energy pathways and helping the body and mind regain flexibility and clarity.

An advocate for clinical hypnotherapy, Marie guides you to look inward, tapping into your subconscious, teaching you how to relax your mind and helping rewire negative thought patterns, creating lasting change in thoughts, emotions and behaviour.

Her Aromatouch therapy brings a clinical approach to applying essential oils along energy meridians and reflexology points, which help stimulate and balance the nervous systems. A truly relaxing experience. Guests can also undertake a ZYTO scan, a modality that identifies which oils are best suited for their individual needs.

Accommodation in a country estate Overnight guests can delight in the comfort of a modern twobedroom cabin, set in the heart of the property. Ideal for couples, small families or a group of friends, each space is kitted out with luxurious linen, dressing gowns and plump pillows. As the only guest residence on the property, your privacy and seclusion are assured. Look out over the native bush-clad valley where tui, kereru, fantails and kingfisher reside. In the evening, unwind on your private balcony, wine in hand, soothed by the haunting call of the resident morepork.

You’ll be fed and watered with nutritious food to support your blissful escape. Be welcomed with a cheese and nibbles basket and wake up to a delicious breakfast of farm produce—all included in your stay. Opt to self-cater, or choose from the ‘we create, you cook’ menu, and if you fancy venturing out, Marie can recommend a number of superb local eateries.

Botanicals Together the couple have crafted Under the Earth Energies Botanicals brand, a range of organically grown kawakawa remedies. Duncan harvests the kawakawa from the property and surrounding areas, while Marie creates her potions in the heavenly product room built by Duncan. Kawakawa is an endemic NZ herb, traditionally used in Māori medicine to treat pain and skin disorders. Tapping into nature’s pharmacy they combine native plants, pure natural waxes from the farm’s hives, and organic oils.

Kate Underwood | Relish the Memory @relishthememory Earth Energies Sanctuary www.earthenergiessanctuary.com

Y

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With Border

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Their Kawa Gel, dubbed ‘first aid in a pot’ has a loyal following both here and overseas. It’s a powerful, yet gentle product, used to treat cuts/wounds, itchy bites, eczema and other troublesome skin conditions or try the sensitive skin option Kawa Pure, suitable for nappy rash and babies’ skin conditions and made from a blend of calming organic oils such as apricot kernel, grape and rosehip, flower essences and natural waxes. Their full range is available to view and order online.

Building the Earth Energies Sanctuary has been a dedicated labour of love over the last two years. Officially open from mid-April, Marie and Duncan look forward to welcoming guests into the fresh farm air. Book in for a serene escape and embark on your own personalised healing journey. A pair of gumboots and a sense of bliss await …

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Revisit a time of simple luxury, elegance and service.

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PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty SUSTAINABILITY SALONS By now we are very aware of the impact of plastic and waste on our environment. Tranquillo Beauty Clinic has for many years recycled what we can with cardboard, paper, glass and plastics.

Now you will be pleased to hear we are taking this a step further with a comprehensive resource recovery programme offered by Sustainable Salons. We are committed to sustainable growth that encourages social responsibility and respect for the planet. This simple initiative can make all the difference to what was once landfill waste becoming a future resource. Through this we also give back to the community by supporting the food rescue mission partnering with KiwiHarvest to fund meals for disadvantaged people.

Sustainable Salons has been working in Australia for a few years and recently launched in New Zealand. We are proud to be the first beauty therapy clinic taking this on in the Bay of Plenty. In partnership with other organisations, Sustainable Salons is creating stronger futures for people with disabilities by providing purposeful work with material collection and processing streams.

If you are conscious of what and where your environmental footprint goes consider this, 95% of clinic resources have traditionally gone to landfill. Some sustainable clinics have achieved a diversion rate of up to 95% of what would have ended up in landfill.

To keep this amazing initiative going it costs a nominal $2

LITTLE MANGO NATURAL DEODORANT BUTTERS Made with love right here in New Zealand from a specialised blend of butters, essential oils and aluminium-free sodium bicarbonate, Little Mango natural deodorants are designed to allow you to sweat naturally but completely odourlessly.

Free from aluminium that blocks your pores and packaged in a recyclable glass jar, what’s not to love?

Available from Huckleberry, 35 Macdonald Street, Mount Maunganui.

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

per visit on some treatments which covers all costs including collection of bins and distributing materials. We have already seen an amazing reduction in the waste we produce, so we look forward to your support in making Tranquillo Beauty Clinic more sustainable.

Sue

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

tranquillobeauty.co.nz

Beauty 2019 COMBING ATTRACTIONS

We asked Robyn and Tyler from Fringe on Churchill to let us in on this year’s hair trends.

“We believe that no hairstyle is ever really out of fashion, if it suits you, if it makes you feel good, then it’s cool,” says Robyn. “If you love your style, you will rock it no matter what the current trend is.”

Having said that, the pair agree 2019 is going to have a 90s vibe: flick back fringes, lots of seamless layers, deep long side parts, a slightly retro feel for the longer hair, brushed out waves around the face.

The modern pixie to wavy long bobs are hot along with fringes and loads of texture. If you have naturally curly hair, Robyn says embrace those curls!

MORE THAN A FACIAL Reveal, in Papamoa, have recently introduced a treatment designed with 21st century technology and lifestyle in mind. The Ginger & Me Skin-Mind-PowerTUDE Facial, like you, is a real multi-tasker! Designed to treat the skin and mind simultaneously (because beauty comes from more than just healthy skin but also a healthy mind) the Ginger & Me Neurocosmedics Mindfulness Sessions are a skin treatment combined with a guided POWER-TUDE Mindfulness Session where guests can put on their GINGER&ME headsets, forget the noise of the outside world and focus on a mindfulness journey that will calm, refresh and ultimately inspire them to ‘choose their TUDE’ and never forget ‘they are worth it’.

Colours are chestnut hues, inky blacks, ash greys, and natural brunettes with cool smoky hints running through. For blondes it’s pale hues instead of icy.

Enjoy a new look this year by making an appointment with Robyn or Tyler at Fringe on Churchill, 2 Churchill Road, Tauranga.

Phone 579 9781

TACT 75 7161 To find out more or to experience this unique treatment for yourself, contact nz A: 31 Reveal Skin and Body, 3 Palm Springs Boulevard, Papamoa ganui www.revealskinbody.co.nz DDRESS m/Flaveur.

Specialty Organic Breads

FIND US AT

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

07 575 7161 | 31 Totara Street, Mt Maunganui

www.flaveur.co.nz

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

BRINGING YOU BACK TO THE TABLE WITH

Mindful Eating WORDS MICHELLE YANDLE

NOURISH | feature

The key to putting us back in charge of our health and helping us enjoy our food may be by putting a bit more thought into the ‘how’ of eating rather than the ‘what’.

Many of our eating habits happen without us thinking about them.

But Mindful Eating is out to change that.

Mindfulness is about focusing on the present moment. Also known as Intuitive Eating (or as I call it Empowered Eating), Mindful Eating is about focusing on the present moment around food, hunger and the emotions that go with this.

Mindful Eating helps us understand what’s driving our everyday eating decisions and shows us how to relearn the physical sensations of hunger and fullness. It’s also about showing us what’s driving us to find food might not be hunger, but something else such as needing comfort.

Mindful Eating is also about creating a positive relationship with food. It gets rid of the concepts of ‘good and bad’ when it comes to food and can help us break free from restrictive eating. It helps us tune in again to what’s best for us, so we can feel in charge of our health and eating.

While the basic principles of Mindful Eating might sound simple, they’re not always easy. Like all new things, it takes practise and compassion, but the reward is far-reaching.

Eating mindfully is about tuning into what your body really needs and sometimes, in cases of comfort or stress, the best thing for it has nothing to do with food.

3. Stop and sit: Life’s busy. We eat our breakfast in the car, lunch at our desk and snacks while we’re making dinner. Unfortunately, this may not help us stay healthy. Eating when distracted robs us of our ability to listen to hunger and fullness cues and often leads to overeating and bloating. Next time you eat, find a bench or table, sit comfortably, remove any distractions, take a deep breath before starting and focus on your food. No matter what you eat, try to do so with awareness.

4. Bring all your senses to the table: Now that you’re sitting comfortably and feeling relaxed, the fun begins. This is the time to truly enjoy all the joys that the act of eating can provide. Smell the aromas, savour the flavours, experience the textures and simply enjoy all that the meal has to offer.

5. Take your time: While you’re eating, aim to slow down and chew well. You don’t need to count to 35 chews; just be mindful of the chewing process and if possible put your fork down between bites (this isn’t an assembly line).

Remember, Mindful Eating takes practise, but by simply pausing and checking to see whether you really are hungry before you start eating, you’re halfway there.

Most importantly, food is meant to be enjoyed, and that’s what Mindful Eating can help us do.

HOW TO GET STARTED WITH MINDFUL EATING 1. Practise pressing pause: This is probably the hardest but most important step when it comes to Mindful Eating. More often than not we’re eating without thinking too hard about it. Much of the time we may simply grab food because it’s there or because of habit. If we can actually pause before eating and ask ourselves, “Am I hungry?” we can make an empowered decision as to what our next steps should be.

2. Feed the need: Sometimes Mindful Eating doesn’t involve eating at all. If you’ve managed to pause and tune in you may find that you’re not even hungry. In this case no amount of food is going to satisfy, so it may be best to find what you’re really looking for.

Michelle Yandle Michelle is the author of The Empowered Eating Handbook and A Diet for 7 Generations. She runs successful online courses helping people all over New Zealand heal their relationship with food with Mindful Eating and doing more of the things that truly fill them up. www.michelleyandle.com

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HOMEMADE WORDS VICKI RAVLICH-HORAN | RECIPES AND IMAGES ELEANOR OZICH

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | review SUPER SEEDED CRACKERS Makes about 16 crackers

Homemade is Eleanor Ozich’s fourth book and while predominantly a cookbook, the recipes are not exclusively food.

Who doesn’t love a tasty cracker? Particularly when they’re perfectly salty, crunchy and delectably addictive.

These are loaded with seeds, nuts and spices, and they’re super popular with the little ones. I also love serving them alongside my tahini and cumin dip with honeyed eggplant.

Eleanor shot to fame six years ago when she started a blog, Petite 2 cups quick-cook rolled oats Kitchen, which focused on living a less complicated life. This is a 1 cup sunflower seeds concept we’d all love to put into practice more! Eleanor says, “As a ½ cup pumpkin seeds mother of three, I certainly don’t have all the time in the world to ½ cup ground almonds spend in the kitchen—I’m trying out simpler ways to cook, Choosing plants that suitalways your conditions is a smart thing to do. Plants that naturally require less water will give you a lower ½ cupfoliage sesame seeds keeping methods as fuss-free as possible, yet still focusing on an maintenance, better performing garden in summer. In general, plants with silver are more drought tolerant. Australian insanely delicious outcome.” ½ cup chia seeds natives such as proteas and leucadendrons can handle quite dry situations. Not to be outdone, many of our own natives including carex, tablespoons honeywith or coconut sugar herbs like rosemary, muehlenbeckia, and delicious libertia are verycan hardy dry conditions. The2choices continue Mediterranean Eleanor believesbrachyglottis “substantial and meals be in whipped sage, borage, lavender and thyme, which all cope with dry situations.

And if you are wanting flowers to pick, try the salvia 2 tablespoons olive oil or melted coconut oil family: zinnias, up in a flash!” The key, she says, is some essential go-to recipes strawflowers and statice. and this is what she hopes to give you in Homemade. From pantry 1 teaspoon sea salt

staples, including flavoured salts and spiced hot chocolate, to her 2½ cups water Mulch is a gardener’s best friend. Not only does it help retain moisture in no-knead Oat Flour Bread. This is not a book with meal solutions Preheat the oven to 180°C, and line two baking trays with the soil, it also stops weeds from growing and helps feed the soil. The key but more key components for you to learn and make yourself baking paper. with mulch is the thicker the better. I like to make my mulch at least 10cm at home, think luscious mayonnaise, spelt and spinach wraps, deep. I would also suggest putting a layer of cardboard or thick newspaper Combine all the ingredients in a large mixing bowl and stir homemade crackers and coconut yoghurt. under your mulch for best results. The mulching material you use is up to until well combined. The mixture will become thick and gluggy.

Theand theme makingonour beyond food you willofdepend theown lookcontinues you are after, what youwith havea available and Divide the mixture between your two lined trays, and smooth range of beauty homecareare products.

In chip, Homemade, Eleanor the budget.

Someand to consider fine wood compost, pea straw and out with the back of a spoon. Lay another piece of baking paper teaches you to make your own deodorant, face mask, cleaning lawn clippings on top, and, using a rolling pin, roll out the mix to a thin paste, spray and even dishwashing powder. about ½ cm thick. Remove the top piece of baking paper, and How you water or the watering techniques you use will also impact on score the dough into rectangles.

If cutting packaging, additives andachemicals onless your how water down savvyon you are. A good soak once week will is use water agenda, this is afor great getayou started.

Bake for about 25 minutes or until the crackers are lightly and is healthier the book plantto than light sprinkle every day. Plant roots golden, crisp on the edges and snap apart easily. Be sure to grow towards moister yet soil dries out from the top. So if you wet just the check every few minutes towards the end as they burn easily. surface you are training your plant roots to grow near the surface where they If they are still slightly soft, turn the will then run out of water fast. In the long run this will weaken the plant and oven off, and leave the crackers in Meet Eleanor a plants a good make it more vulnerable. If you do the reverse andand giveget your there to firm up. copy of Homemade soak, the roots will grow downwards.signed The deeper a plant’s roots grow the Store in an airtight container for up to when she is at Kitchen more drought tolerant it will be. In my own garden I mulch heavily every Things Hamilton on year, and give all new plants (in their first summer) a long soak once a week if 2 weeks.

March. needed. By the second summer theyWednesday are on their27 own and will only receive water if conditions are particularly dry.

Recipe extracted from Homemade Tickets available at Other ways to get the most out of your irrigation is to water in the evenings or early you have a timer, by set it for 4 or 5a.m, just bymorning.

EleanorIfOzich, published Eventfinda.co.nz before the sun comes up. Try not to water the leaves. Plants do most of their water Penguin, uptake through their roots, so this is where the water RRP: $40.00 should go. If possible use drip or soaker hoses rather than sprinklers. And while you are at it, fix any leaky taps or hoses and remove weeds.

Summer is all about having fun in the sun, and what better place to do it than in your water wise garden full of plants you have grown from seeds. So don’t just sit there—get digging!

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What a WAS T E RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets and restaurants throw away.

The problem is huge! But the real problem does not lie in the sheer waste: the waste of resources it takes to grow, store and transport food or the waste of money which we throw away each time we waste food. The real problem lies in the fallacy that because it’s compostable there is no harm sending it to landfill.

Food waste is the second largest cause of methane pollution. When you throw those potato peels or stale bread out and it ends up in landfill, it doesn’t decompose as nature designed. Instead, starved of oxygen, it breaks down anaerobically, producing methane gas, a greenhouse gas 25 times more potent than carbon dioxide.

ONE-THIRD OF THE WORLD’S FOOD GOES TO WASTE CONTRIBUTING TO 6.7% OF THE WORLD’S CARBON EMISSIONS—IF FOOD WASTE WAS A COUNTRY, IT WOULD BE THE THIRD WORST COUNTRY BEHIND THE US AND CHINA. Tackling food waste has a big impact and is a lot less complex than recycling, it’s easier than taking public transport and cheaper than installing solar panels.

It’s something you can do now!

Plus, if you divert your compostable waste from landfill, it breaks down as

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nature intended, returning the nutrients to the earth, eliminating the need for artificial fertilisers and helping us to grow nutrient dense food.

COMPOSTING ‘WASTE’ IS NATURE’S ORIGINAL CARBON RECYCLING SYSTEM. What Can We Do? The first step is to reduce your waste from the get-go; shop to a list, preferably one created from a meal plan, only buying what you need. Those ‘buy two get one free’ offers seem like great value—except when you end up throwing half away. Wayne Good from Arkanda suggests you “shop as you need, not as a habit”. Wayne says, “My fridge always has very little in it except milk, condiments, butter, cheese etc.” This method requires a lot of discipline! “It’s very easy to go in for a bottle of milk and come out with sixty dollars’ worth of stuff,” admits Wayne.

Buying just what you need is behind Huckleberry’s refill hub. Not only does buying from bulk bins cut down on packaging (as you can bring your own), but it means you can buy just what you need. Emma from Falls Retreat believes having a garden is a great solution, as you can pick what you need when you need it.

Wayne’s method of shopping often and only for what you need eliminates food going off before you can use it, but if shopping daily doesn’t work for you, you need to learn to store your food correctly to get as long a life out of it as possible.

Samsung’s ingenious Family Hub fridge helps you with your shopping list, sending it to your phone. It can also alert you when food is about to expire. There are a number of great products for storing food from sachets that absorb the ethalene in your vege bin or these ingenious Fresh Paper Sheets (available at www.gildededge. co.nz), which also keep your fruit and vegetables as well as your bread and baked goods fresher longer.

Your freezer is also a great tool with so many foods, from egg whites to ripe bananas, bread to leftovers all fine to be frozen and extending their life for months. Just be sure to label everything clearly! Frozen lime juice looks just like egg whites—a lesson I learnt the hard way.

NOURISH | earth

Don’t Scrap It A good portion of food waste comes from food prep; throwing away food like potato peels and broccoli stalks. Take a look at the scraps you generate. Can they be eaten? Stop peeling potatoes and carrots and scrub them instead. You’ll reduce the waste and gain extra nutrients from their skin.

Chop those broccoli and cauliflower stalks up and use them in stir fries, salads and stews. Vegetable scraps like onion peel, carrot tips and celery roots can all be kept and used to make a flavoursome stock.

Parmesan Rinds – don’t throw these away! Toss them into your soups or stews or when making stock for a flavour boost.

SCRAPERS If you have ever been through a juicing phase, you may have wondered what you can do with all the pulp. These crackers are one idea, as long as your juice is full of veg like carrot, spinach, kale, celery and beetroot, not orange and pineapple etc.

1½ cups flax seed 1¼ cup ground almonds ½ cup pumpkin seeds ¼ cup sunflower seeds ¾ cups veges, grated, or juicer scraps 2 tbsp sesame seeds 1 tsp ground cumin 1 tsp dried oregano ½ tsp sumac 1 tsp sea salt If you’re using the oven, preheat it to its lowest setting and line

a large baking tray with baking paper. If you’re using a dehydrator, set it up to 46°C and line the tray.

Place the flax seed in a bowl and just cover with water. After an hour all the liquid should have been soaked up by the flax seeds.

Add all the other ingredients to the soaked flax seeds and mix well. If the mixture seems too dry, add a little water, or if it is too sticky, add more ground almonds.

Tip the mixture onto the lined tray and begin flattening the dough out with a rolling pin (or just use your hands) until the dough is about 2mm thick.

Dry out in the low oven or dehydrator until crisp and dry. I find this takes around 12 hours.

Once cooked, cut into squares and store in an airtight container. They should stay fresh for about a week.

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PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

WILTED GREEN BALLS

salt, to taste

These ever-changing balls are the answer to all those now wilting greens you bought with good intentions of downing a green smoothie each morning or to a vege garden that goes crazy with more leafy greens than you can eat.

½ cup herbs (coriander, basil, parsley…)

I love them served with zucchini noodles and a rich homemade tomato sauce.

They also make great finger food served with a yoghurt dip.

Makes 14–16 balls

a big bunch of greens (8–10 cups spinach, kale, rocket…) oil (I use extra virgin olive oil or sunflower) 1 onion, finely diced 1 tbsp cumin seeds

2 cloves garlic, finely chopped

1 cup fresh or Panko breadcrumbs* ¼ cup crumbled feta 1–2 eggs Pulse greens in a food processor or finely chop with a knife.

Heat a large pan over medium-low heat and add a dash of oil, the onion and cumin seeds. Cook, stirring occasionally, until the onions are soft and translucent. Add the garlic and herbs and cook for a further minute.

Add greens to pan and sauté until they have wilted. Take off the heat and allow to cool.

Add the breadcrumbs and

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feta. Mix well then check and adjust the seasoning.

Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg.

Heat oil in a pan before adding the balls—they should sizzle when they hit the oil.

Turn heat down and cook until golden on all sides.

*Replace the breadcrumbs with cooked leftover rice for a gluten free version.

EVERY YEAR KIWIS SEND 157,398 TONNES OF FOOD TO LANDFILL (SOURCE LOVE FOOD HATE WASTE NZ).

Bananas Bananas are one of our favourite fruits, but they can be troublesome; one day they’re green, the next speckled with black spots, which means the fussy ones won’t touch ’em. They are also one of the top fruits we waste with New Zealanders throwing away just under 5 tonnes a year!

Freeze them Frozen bananas make the best smoothies! The trick is to peel and chop them first, then freeze them on a tray before storing in a container in the freezer. This will mean you will have no-fuss free-flow bananas whenever you need them.

Dos and Don’ts As a tropical fruit, bananas don’t do well being chilled, so don’t be tempted to store them in the fridge. In the same breath, don’t store bananas in the fruit bowl with other fruit unless you’re trying to ripen them both fast.

Bananas release ethylene gas through their stems, so to slow down their ripening you can try wrapping the stems.

BANANA BREAD This versatile banana bread is another great answer to overripe bananas. If, after a couple of

days, you haven’t managed to eat the loaf, it can be toasted and enjoyed in a whole new way.

2 cups flour ½ tsp baking soda 1 cup coconut sugar* 125g butter, softened 2 eggs 4 ripe bananas cup plain low-fat yoghurt 1 tsp vanilla extract Cream the sugar and butter in a large bowl. Add the eggs, one at a time, beating well after each addition. Mash 3 of the bananas and add to the creamed butter along with the yoghurt and vanilla; beat until blended. Mix in the dry ingredients until just combined. Grease a large loaf tin before pouring in the mixture.

Slice the last banana down the middle and place on top.

Bake at 180°C for 1 hour or until a wooden pick inserted in centre comes out clean.

*You can replace the coconut sugar with white or brown sugar.

Mix it up Mix 1 cup of chocolate chips or berries into the batter just before baking

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PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

NEW ZEALANDER’S THROW AWAY ALMOST $2 BILLION OF FOOD A YEAR (ACCORDING TO A 2017 RABODIRECT SURVEY).

MINESTRONE Soups have long been a great way to make a nutritious meal out of very little, from those veg at the bottom of the fridge you may be tempted to throw out to a chicken carcass.

This hearty soup-cum-stew is a wonderful way to make a delicious meal from your Sunday roast leftovers using not just the leftover meat but the bone for a flavoursome stock.

LAMB STOCK

1 tbsp olive oil 1 each onion, carrot, celery stalk and tomato 3 garlic cloves, chopped 6 thyme sprigs 2 tbs tomato paste ½ cup (125ml) white wine leftover roast lamb bones For the stock, heat oil in a large pot, add the onion, carrot, celery, tomato, garlic and thyme and cook, stirring occasionally, for 5–10 minutes or until onion has softened.

Add the tomato paste and cook, stirring, for 2–3 minutes. Pour in the wine and cook for a further few minutes or until reduced slightly.

2 litres (8 cups) lamb stock

Add lamb bones along with 3L (12 cups) water, and bring to the boil. Simmer for 2 hours, skimming any foam from the surface. Remove from heat and set aside for 20 minutes to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 hours or until fat solidifies on surface then skim this off.

Heat the oil in a large pot over medium heat.

Add onion, garlic, carrot and celery, zucchini and cook, stirring occasionally, for 5–10 minutes or until onion has softened. Add Parmesan rind, passata, lamb stock plus 2 cups of water. Cover and simmer for 15 minutes.

Once cooled, the stock can be kept in the fridge for up to a week or frozen to use in soups, stews etc at a later date.

Add the shredded lamb and pasta and continue to simmer uncovered for a further 15 minutes or until the pasta is cooked.

¼ cup olive oil

*This is a great opportunity to use the odds and ends of pasta you have lying around as it doesn’t matter if they are all different shapes.

Alternatively, if you want to keep this gluten free add in a tin of chick peas or cannellini beans.

2 onions, finely chopped 3 garlic cloves, crushed 2 carrots, finely chopped 2 celery stalks, finely chopped 1 zucchini, finely chopped 1 Parmesan rind 1 cup tomato passata

Love Your Leftovers After bread, leftovers are the second biggest category of food we waste.

Instead of throwing out your leftovers, embrace them and what they offer, i.e. a free lunch.

Work leftovers into your meal plan, creating two meals from one, saving you time and money.

Frittata With a few leftover roast veg or pumpkin, an onion, perhaps a bit of bacon or chorizo and any other veg (zucchini, mushrooms, capsicum, spinach…) bound together with egg and you suddenly have a great meal.

Serve it with toast and/or a salad and always a spoonful of your favourite chutney or relish. We love Peplers great range of small-batch, locallymade chutneys and relishes.

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approx. 250g leftover cooked lamb, shredded 1–2 cups dried pasta*

BACK TO NATURE There are a number of methods to turn your unavoidable food waste into valuable nutrients for the garden. I have both a compost bin (mainly for my garden waste), a worm farm and three productive chooks. The result is a lush garden and zero compostable waste being sent to landfill.

I also love seeing and supporting businesses who take responsibility for their waste. Pacifica Home and Garden Store have a composting system which takes care of the food scraps from their cafe as well as much of the shredded paper and packaging from the gift store.

Falls Retreat not only have a wonderful system composting all their waste, which then feeds their kitchen garden, they run workshops to teach others to do the same.

For more recipes, tips and tricks go to www.lovefoodhatewaste.co.nz or our website nourishmagazine.co.nz and search food waste.

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PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

Beeswax

WRAPS 101 WORDS NIC TURNER | IMAGES BRYDIE THOMPSON

Beeswax wraps are a reusable and ecofriendly alternative to plastic cling film. Great for wrapping snacks, cheese, bread and even bowls, they’re simple to use and easy to make at home.

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NOURISH | feature

What you need : (makes 4) 100g beeswax 20g pine rosin 3 tsp jojoba oil

Chop up your beeswax into chunks and place in your pot. Crush the resin into small pieces and add to the wax. Place over a medium heat, stirring occasionally until melted. Add the jojoba oil and stir well. Leave on a low heat to stop the mixture setting.

cotton fabric (I use old bed-sheets, which seem to be the perfect weight)

Care Instructions: Wipe clean or wash in cool water with a mild soap.

The wraps are not recommended for use on meat, as they cannot be washed in hot water.

After a lot of use, the wraps can be placed back in the oven and re-melted to bring them back to life.

old pot, paintbrush and oven tray Pre-heat oven to 150°C.

Extra Tips: • Close the windows before making, bees are attracted to the smell of the wax.

Use your paintbrush to evenly cover one side of your fabric with the melted wax mixture.

Place tray in oven for approx. 5 minutes or until the mixture is evenly melted. Do not leave unattended.

Cut your fabric into four 35cm x 35cm squares.

This is the perfect size for sandwiches, small bowls and a large block of cheese—you can of course make any size that suits your needs.

Draw on any names or decorations. Place one fabric square onto your oven tray. You can line your tray with tinfoil to protect it, but to save waste I just wipe mine clean with a paper towel whilst the wax mixture is still hot.

• You can sew on a button and a winding string to turn the wrap into a sandwich pocket.

• Wipe your pot and oven tray with an old rag or paper towel whilst still warm to remove the wax before it hardens.

• You can do a simplified making method by skipping the pine rosin and jojoba oil, but the wraps will not be as flexible or easy to seal.

Remove from oven and pick up two corners of the wrap. Wave the wrap gently back and forth until cool enough to place on a board. If you’re not happy with the result, place it back in the oven to re-melt the wax. You can add more wax mixture, or if you feel there’s too much, place another fabric square on top to soak up some excess.

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

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Preserving the Crop RECIPES & IMAGES EMMA GALLOWAY

Autumn is a time of abundance so the perfect time of year to get in a pickle. Emma Galloway gives us a couple of beautiful ideas to make your bumper crop last a little longer.

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NOURISH | recipes

Got a couple of eggplants that need using and don’t know what to do with them? Make this antipasti-style olive oil preserved eggplant! It’s the perfect thing to have at hand to add flavour to sandwiches, burgers or platters or stir through cooked pasta for a simple meal. This recipe can easily be halved/doubled/tripled to make as much as you like.

Charred Eggplant in Olive Oil with Chilli, Cumin + Garlic MAKES 1 X 500ML JAR

2 medium eggplants, ends trimmed, sliced into 1cm rounds 2 tbsp fine sea salt 1 tbsp honey 4 cloves garlic, crushed ¼–½ tsp dried chilli flakes 2 tbsp red wine vinegar ¼ tsp ground cumin ¼ tsp freshly ground black pepper 125ml (½ cup) extra virgin olive oil + extra to brush Lay eggplant rounds on a cooling rack, sprinkle with salt and set aside 10 minutes. Quickly rinse the salt off, and pat dry with a clean tea towel. Heat griddle pan or BBQ, brush both sides of each eggplant piece with extra olive oil and grill in batches, for 1–2 minutes each side or until charred and tender. Remove from the pan and repeat until all are cooked. Meanwhile, combine honey, garlic, chilli flakes, vinegar, cumin and black pepper in a large bowl and whisk to combine. Drizzle in olive oil and whisk again. Transfer charred eggplant to the oil mixture and toss well to coat. Pack into a 500ml glass jar. The eggplant needs to be fully covered in olive oil, so top up with a little more if needed. Cool, then eat, or store in the fridge for up to 10 days. Bring back to room temperature before eating.

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

Pumpkin + Ginger Chutney MAKES 5 X 300ML JARS

1kg pumpkin (approx. ¼ large crown), seeded, peeled & diced finely 2 large onions, finely diced 3 tbsp fine sea salt 2 granny smith apples, peeled, cored & finely diced 1½ cups unrefined raw sugar 2 cups apple cider vinegar ½ cup raisins cup crystallised ginger, finely chopped 4 cloves garlic, finely chopped 1 tbsp grated ginger 1 tbsp yellow mustard seeds 2 tsp ground coriander ½ tsp dried chilli flakes

Combine diced pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight. The following day drain well and place into a large pot along with the remaining ingredients.

Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning. Pour into sterilized jars, screw on lids and set aside until cold. The jar tops should have sucked down as the chutney cools within the jar, if some haven’t, store in the fridge and use within a month. Otherwise, this chutney will store in a cool dark place for up to 12 months. Refrigerate once opened and use within a month.

Note: to sterilise jars, clean in hot soapy water, rinse and place into a preheated 120°C oven for 30 minutes.

Stand lids in boiling water for 5 minutes to sterilise.

This sunshinecoloured chutney is packed with flavour and is the perfect way to use up in-season pumpkins.

I love serving it on crackers with a sharp cheese such as vintage Gouda, but it’s also the perfect thing to add to sandwiches or burgers or alongside just about anything that needs a little flavour boost.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

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

COMPOST

The Real Black Gold WORDS ANNA SINCLAIR

PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | gardening

Adding compost to your soil is the single best thing you can do for your garden. Full stop. Nothing beats it! It improves any soil type, adds organic matter and nutrients, helps retain moisture and will give you healthy, vigorous plants with great harvests.

The ultimate in recycling compost literally turns rubbish into black gold for your garden. Composting is Mother Nature’s way of cleaning up. It is a natural process that is happening all around us, most of the time with no human involvement. So how hard can it be to make your own? Not hard at all—you just have to start. Don’t overthink it. Don’t get tied in knots over ratios and recipes. Just start and give it a go.

The first thing you will need is a bin, container or structure to make the compost in. This can be as simple as a bought plastic composting bin (drill extra holes in these to aide aeration), a simple wooden bay or as sophisticated as a tumbler or a series of connected bays.

The main thing to consider is that you have easy access to your compost bin. You will soon give up if you have to walk miles to the bin or if it is hard to get to. Position is also important as your compost bin needs to get some sun. Warmth will help speed up the composting process.

Once you have your composting bin you need to start filling it up.

Compost is made using a mixture of brown material and green material, moisture, air, millions of microbes and time.

BROWN

GREEN

Carbon rich

Nitrogen rich

Contains less moisture

Contains more moisture

Takes a long time to break down

Quick to break down

Paper, newspaper, cardboard

Kitchen waste, coffee grounds

Dry leaves

Green leaves

Straw

Grass clippings

Woodchips, sawdust

Weeds

Avoid using meat/fish, dairy and bread as these tend to get smelly and attract rodents. Otherwise, if at some point it has been a plant, you can compost it.

Egg shells are the only exception. These can be composted and provide good calcium. However, they need to be crushed before adding to the compost heap as they can take a while to break down.

My other top tips for making compost: • Don’t rely on only one type of material to make your compost.

For example, if you just use grass clippings you will end up with a wet and smelly compost heap. By using a mixture of ingredients, you will produce a more stable heap that will have a nicer smell and structure. A lot of composting instructions advocate making compost in layers of brown and green material. I have found that in real life this is just not practical. A normal household and garden have more green waste than brown. I don’t layer but add to my heap as it is available. I do, however, make sure that I am adding paper and cardboard (e.g. toilet roll holders) as often as possible.

• Your compost heap will work faster if the material you add is small. The general guide is nothing bigger than the size of your little finger. For example, potato peelings will compost faster than a whole potato. I try to follow this rule but it’s not always practical. Having a mixture of sizes (grass clippings, banana skins, coffee grounds, shredded paper etc) will mean that there are air pockets, and all compost heaps need air.

• Keep your compost heap moist. The rule of thumb here is that it should be as moist as a wrung-out sponge. Too wet and the composting process slows down and gets smelly—try adding more brown ingredients. Too dry and composting also slows down. Try a light sprinkle with the garden hose.

• Keep turning your compost. This helps to aerate the compost.

Mixing everything together will speed up the composting process. This is good advice but not always the easiest to do! I have tried several different methods but now resign myself to leaving my compost heaps for longer as I find the physical effort of turning them too hard.

Composting is an amazing transformation from waste to valuable product. This black gold is cheap and easy to make, and you can feel very good about the reduction of waste going to landfill. Give it a go—your garden and our planet will love you for it.

It is cheap and easy to do, and you can feel good about the reduction of waste going to landfill.

Anna Sinclair | The Flower Lady facebook.com/theflowerlady In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale. She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers in her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

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Falls Retreat Composting & Worm Farming Workshop Saturday 13 April, 1pm-3.30pm

Reduce food and garden waste by starting your own compost and worm farm.

Aimed at complete beginners or those needing a refresher, Nicki, Falls Retreats head gardener, will take you through the fundamentals of how we can use our food and garden waste for maximum output from a compost or worm farm. $60 pp includes interactive workshop with take home notes, drink on arrival and light lunch.

Bookings essential | www.fallsretreat.co.nz/composting

AUTUMN GARDENING GUIDE From GAYE AT

PACIFICA HOME & GARDEN CENTRE

General Planting – Now is a good time to plant trees and shrubs and give them a chance for their roots to establish before the winter’s wind, cold and wet hit.

Spring bulbs are available now for planting. Aim to get them in the ground by May at the very latest.

For some colour in the garden through autumn and winter, pop in some pansies, violas, primulas, polyanthus or cineraria.

The Vege Patch – Get your broad beans, peas and sweet peas in now to harvest an early crop in spring. It’s also a good time to plant your winter crops: silverbeet, spinach, leek, brassicas, winter lettuces. Strawberries will benefit from being planted in autumn too. If you are not planting winter veges, a green manure crop (e.g mustard, lupin) can be sown as a cover crop during winter to keep weeds at bay, and then dug into the soil prior to spring to help enhance the soil structure.

Feeding – Now is the last chance before winter to feed your plants. During winter plants don't take up fertilisers as well because of their slow growth rate during this time. So fertilise any plants now that need a boost; citrus in particular are greedy plants.

Disease control – Be on the look-out for slugs and snails in the vege garden. Fruit trees that have finished fruiting and are losing their leaves will benefit from a copper spray.

Pruning – Don't leave your pruning too close to winter. You need to get it done in time so that any new growth that is produced, is not then burnt by early frosts.

For more great tips and gardening advice pop in and see the team at Pacifica Home & Garden 12 Tara Road, Papamoa | www.pacificapapamoa.com

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BACK TO BASICS

White Sauce RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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NOURISH | recipes Béchamel sauce is one of the foundation sauces in French cookery. This basic white sauce is one of the most versatile you will learn. The basis of a great lasagne or soufflé, chowder, Mornay, chicken pie or pasta bake, it’s also the perfect way to turn leftovers into something wonderful. No child should leave the nest without mastering it!

Learn the basics and you will be able to throw away the recipe and even make some short cuts, as long as you remember the ratio of roughly equal parts butter and flour to make a roux.

The Ingredients 100g butter ½ cup flour 1½–2 cups milk

OPTIONAL ½ an onion, bay leaf, peppercorns or 2–3 whole cloves

Step One* In a small pot, gently bring the milk to the boil with the halved onion, 1 bay leaf and peppercorns or whole cloves.

Once the milk comes to boiling point, take off the heat and allow the milk to infuse for 5–10 minutes before straining.

*If in a hurry you can miss this step. Note: adding cold milk to your roux increases the risk of lumps forming, so ensure you do this slowly.

Step Two In a separate pot, melt the butter then stir in the flour until it forms a paste—this is called a roux. Cook out the flour, stirring continuously, for at least a minute.

Step Three Over a low heat, and whilst continuing to stir, pour in approx. a third of the milk. Once incorporated, slowly stir in remaining milk. By adding the milk slowly you will avoid lumps forming and create a silkier sauce.

Continue to stir until the sauce thickens to the desired consistency. Season to taste with salt and white pepper.

Mix it Up

Add some whole grain mustard to the milk for a mustard sauce, perfect served with corned beef, pork or leeks, or smeared on bread with some ham and cheese for an amazing toasted sandwich.

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Smoked Fish Pie This traditional dish screams comfort food! Not a real seafood fan, I always knew smoked fish pie would be on the menu if Dad went fishing and came home with a kahawai. If, like me, smoked fish is not your thing, you can replace the fish component with smoked chicken or leftover roast chicken.

500g potatoes (Agria or Moonlight or other floury variety) 125g butter 2 cups milk ½ onion ½ fennel bulb, finely sliced (optional) ½ cup flour 400g smoked fish 1 cup peas (frozen is fine) 1 tsp wholegrain mustard salt & pepper 3 hard-boiled eggs (optional)

Bring the peeled and chopped potatoes to a simmer in well-seasoned water. When completely cooked through, drain well. Add 25g butter and mash before stirring in ½ cup of milk.

Over a medium to low heat, melt 100g butter with the onion (and fennel if using) in a medium-sized pot. When the onion has softened, add the flour and continue to cook for another couple of minutes.

Slowly add the remaining milk, stirring continuously.

When the sauce has thickened, take off the heat and add in the flaked smoked fish, peas and mustard.

Check the seasoning and adjust to your taste before pouring into a 1½–2 litre oven proof dish. Half or quarter the eggs and poke these into the sauce.

Top with the mash potato. Using a fork rake the top to make grooves which when baked will get nice and crunchy.

Bake in the oven at 180°C for 35–45 minutes.

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MORNAY SAUCE I’m sure there are more than a few out there who grew up only eating cauliflower if it was slathered in cheese sauce. A Mornay (cheese) sauce is simply a béchamel with cheese.

Keep it basic with some grated cheddar or elevate it with Gruyere, Parmesan or your favourite cheese.

Serve over steamed vegetables, from asparagus, broccoli or, of course, cauliflower. For some added pizazz, finish them off by heating under the grill for a few minutes.

An Alternative Version 2 tbsp oil

100g butter

½ onion, diced

½ cup flour

2 tsp curry powder

1½ cups milk

1 cup Basmati rice

300–400g smoked fish

1½ cups chicken stock

1–2 cups breadcrumbs

Love Food Hate Waste Tips • Use leftover mash potato, kumara or pumpkin for the topping.

• Got leftover smoked fish? Make extra sauce which can be frozen and used at a later date. Spread on slices of bread, roll them up and sprinkle with grated cheese. Bake in moderate oven until golden and crispy.

150g (2–3 cups) baby or chopped spinach

BREADCRUMBS

Heat a pan with the oil and add the onion and curry powder and cook slowly until the onion is soft. Add in the rice, stir well then pour in the stock. Simmer uncovered until the rice is nearly cooked. Add the spinach, stir well, cover and turn off the heat.

Home-made breadcrumbs are a great way to make sure bread doesn’t go to waste, whether it’s the crusts no one will eat or the end of that artisan loaf that you just couldn’t eat fast enough.

Melt the butter in a pot before stirring in the flour. Stir and cook for 1–2 minutes before slowly whisking in the milk. Cook until the sauce has thickened then add the smoked fish. Check and adjust the seasoning to your taste.

Fresh breadcrumbs can be made by simply putting the stale bread into the food processor until desired consistency and can be used straight away, whether it’s as filler (think meatballs, meatloaf or home-made burgers) or as a topping.

Layer the cooked rice on the bottom of a 1 ½ –2 litre oven dish. Pour over the smoked fish sauce then scatter on some breadcrumbs then bake in a moderate oven for approx. 30 minutes.

For dry breadcrumbs, which you can store and use when needed, dry the bread out before processing into crumbs. A great way to dry them out is in the oven after you have turned it off.

BRING SOME

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Chicken, Leek and Bacon Pie 1 tbsp oil

two before slowly adding the stock, stirring continuously at the same time.

750g boneless chicken 150g bacon

When the sauce has thickened, add the mustard and chicken.

100g butter 1 leek, finely sliced ½ cup flour 1½ cups stock 1 tsp wholegrain mustard (optional) sour cream pastry or pre-made flaky pastry 1 egg, lightly beaten sesame, poppy or fennel seeds Slice the chicken into bite-sized strips. Heat a large pan with the oil and brown the chicken in batches. Set the browned chicken aside and in the same pan add the butter, bacon and leek. Sauté slowly until the leeks are soft. Add the flour and mix well. Cook for a minute or

Roll the pastry out and line an approx. 20cm pie dish or 6 individual pie tins. Fill with the chicken and leek filling before topping with the remaining pastry. Crimp the edges to seal.

Brush the top with a beaten egg and sprinkle with seeds.

Bake at 180°C for 35–45 minutes or until golden brown.

Tip – Metal pie tins will always give you the best result as they conduct the heat better than glass or ceramic.

SOUR CREAM PASTRY 2 cups flour 200g cold butter, chopped ½–¾ cup sour cream Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add ½ a cup of sour cream slowly, more if it is not coming together. You want it to form a ball.

Leftover pastry can be frozen for another time or get the kids involved letting them roll out their own shapes and fill with jam for a jam tart they will love!

VELOUTÉ SAUCE Replace the milk with good quality stock (I love using Restore Bone Broths) and you have a lighter sauce perfect for pies, chowder …

Flavour it by adding peppercorns for a sauce over steak or pork chops. Or enrich it with a dollop of mascarpone or crème fraiche at the end.

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Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

Mac n Cheese Is there anything better than a plate of Mac n Cheese? This is my go-to dish when anyone needs a care package. I often make a huge batch, divide it into ovenproof dishes and freeze so there is always some on hand when the need arises.

While perfectly fine without, some added bacon is also nice; simply add it in when cooking the onion and leeks.

2½ cups uncooked macaroni 100g butter 1 onion, finely diced 1 cup leek, finely sliced cup flour 2 cups milk 1½–2 cups cheese *

Bring a large pot of water to the boil. Add salt and then the pasta. Cook until al dente.

While the pasta is cooking, melt the butter in a medium-sized pot and then add the onion and leek. Cook gently for 10 minutes or until the onion and leeks are soft.

Add the flour, mixing well and continuing to cook for 2–3 minutes before adding ½ a cup of the milk, stirring continuously to avoid getting lumps. Finally, add the remaining milk and cheese and continue to cook and stir until the sauce is thick. Check for seasoning and adjust accordingly.

Drain the cooked pasta and mix with the cheese sauce. Pour this into an oven proof dish and top with the breadcrumb topping. Bake in a moderate oven until the crumbs are golden brown and macaroni is bubbling. *I use whatever combo of odds and ends I have in the fridge.

BREADCRUMB TOPPING 150–200g bread (I used day-old sourdough) handful of flat leaf parsley 25g cold butter, chopped extra cheese (Parmesan, including the rind, or Brie work well) Place all the ingredients in a food processor and mix until a fine breadcrumb consistency.

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Cheese Soufflé

A soufflé seems daunting but it really is just about getting the basics and perhaps your timing right. If you plan to serve it at a dinner party, prepare your ramekins and cheese sauce ahead of time, adding the whipped egg whites just before you pop them in the oven. Once cooked, serve immediately.

The recipe below makes six 1-cup capacity dishes, perfect for an entrée, or four 1½-cup dishes, making a great lunch-size dish.

100g butter, plus a little extra for greasing dishes ½ cup flour 1 cup milk 1 cup grated cheese (a sharp cheddar is perfect) 2–3 tbsp grated Parmesan pinch of cayenne pepper 4 (size 7) eggs, separated Preheat the oven to 190°C. Generously grease the dishes with butter, ensuring you get every angle.

Place in the fridge to chill.

Melt the 100g butter in a small pot. Add the flour and cook, stirring continuously for one minute.

Gradually add the milk while continuing to whisk over a low heat until the sauce thickens. Take off the heat and mix in the cheeses and cayenne pepper. Add the egg yolks one at a time, stirring well between each.

In a clean, dry bowl beat the egg whites until they form firm peaks.

Fold a quarter of the beaten egg whites into the cheese sauce mixture.

Gently fold in the remaining egg whites being careful not to lose too much volume.

Spoon the mixture between the greased dishes, place on a baking tray and bake for 20–25 minutes. Don’t be tempted to open the door to check the progress until the last five minutes, simply watch them grow through the window.

Once cooked, place on plate with a rocket salad and a dollop of your favourite relish.

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marshmAllow RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Easter is not only a good excuse to eat chocolate but also a great opportunity to have some fun in the kitchen with the kids.

Liz Gore from Vetro Tauranga remembers her mum, a cooking teacher in Rotorua (now retired), making marshmallow eggs every year. It started as a treat for her best students. Liz says, according to her mum, “they are quite tricky, not to mention messy therefore only those kids with skills could give it a go”.

One year she made a batch for all the teachers and a tradition began. “Every year she would make this big batch of eggs” remembers Liz. “I would get roped in to help and my job was always making the egg moulds with the flour, in our big roasting tray. The sad thing was I wasn’t allowed to touch because they were for the teachers! Obviously, she always miscounted and there were some spares for us too.”

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Liz thinks the original recipe might have come from an old Hansell’s recipe book as it used their food colouring and gelatine.

We have adapted the recipe slightly and as Liz says, “With all the lovely Fresh As powders, beautiful Nielson Massey extracts and Callebaut chocolate, we are now lucky enough to be able to gourmet these up.”

Liz’s mum’s ingenious way of forming egg shapes was to fill a large roasting pan with flour and then make indentations in the flour with a real egg. The marshmallow was then poured into these indentations. After sandwiching two together, she would dip them in chocolate (with a little kremalta or you could use coconut oil) and sometimes, to Liz’s delight, they would be rolled in coconut. I can see why these were messy and take my hat off to Mrs Gore for her skills in churning vast numbers of these out each Easter. I, on the other hand, am always looking for the easy way, so below are a couple of ways you and the kids can enjoy making marshmallow treats at your place without too much mess.

NOURISH | recipes

MARSHMALLOW 4 sheets of gold gelatine leaf

½ cup hot water ½ cup sugar ½ cup icing sugar 1 tsp vanilla extract

Soak the gelatine in cold water.

In a small pot dissolve the sugar in the water. Squeeze out the water from the gelatine and stir into the sugar syrup. Bring to the boil and simmer gently for six minutes then take off the heat and allow to cool for 5–10 minutes.

Add the icing sugar and vanilla and beat with an electric beater until thick and creamy.

TO MAKE MARSHMALLOW SHAPES

Sift ¼ cup cornflour and ¼ cup icing sugar onto an oven tray or board. Pour the marshmallow on top and allow it to set before cutting into desired shapes.

Use a heaped tbsp of Fresh As powder (available at Vetro Tauranga) to flavour and colour the marshmallow.

CHOCOLATE MARSHMALLOW EGG

Before making the marshmallow, coat chocolate egg moulds with melted chocolate and allow to set. I used the gorgeous Callebaut Chocolate Ghana 70% Dark Callets, my go-to chocolate chips and available at Vetro Tauranga.

Make the marshmallow and pour into the moulds. If you want to make a ‘yolk’, make a small indentation in the middle on each egg and fill with caramel (I used the Bonne Manan Caramel). Sandwich the two sides of the eggs together and allow to set overnight before carefully taking out of the mould.

Visit Vetro Tauranga for all you need to make delicious Easter treats, from gelatine leaf to Callebaut chocolate, gorgeous dried fruit and candied peel to pomegranate molasses.

111 Third Ave, Tauranga

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Damson WORDS VICKI RAVLICH-HORAN | IMAGES SALLY TAGG

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NOURISH | review

There is no denying the power of food. The power to heal, to bring joy, to bring people together and as Lynda Hallinan illustrates in her latest book, Damson: From Hedgerow to Harvest, to evoke memories. “For me,” Lynda writes, “the damson is a tiny Tardis, capable of instantly transporting my taste buds back in time.”

Lynda is quite possibly one of New Zealand’s most well-known gardeners. Having spent half her life writing about gardening, Lynda, the past editor of New Zealand Gardener, now describes herself as an author, broadcaster, amateur home-brewer, pickler, preserver, part-time farmer, occasional farmers’ market stallholder and mad-keen gardener. She lives on a 65 acre small-holding in the Hunua Ranges, south of Auckland where she gets to grow to her heart’s content.

While no one doubted Lynda’s ability to write a book on damsons, some questioned why she would. Lynda admits the project took longer than expected and was a bit of a running joke among friends.

When she asked Jonathan Milne, her editor at The Sunday Star Times, for some time off to complete the book, Lynda says, “There was a pregnant pause before Jonathan said, ‘Not to be rude but seriously, who is going to buy an entire book on damsons?’” While Jonathan may have been sceptical, Lynda’s family were getting bored with her research, she says, testing their limits! “Wanna know something really interesting? I’d ask my sister, Brenda,” Lynda recalls, “Depends, she’d reply, rolling her eyes. Is it about damson plums?”

Lynda’s knowledge and research. The history of the damson, its pedigree, traditions and conservation are all documented in Lynda’s personable style. Peppered through the beautifully presented pages are little facts, anecdotes and recipes.

Lynda has met growers in England and New Zealand and shares their stories as well as instructions on how you too can grow a plum tree with confidence at your place; covering planting, staking, pruning and disease. Then once the hard work is complete and you are ready to harvest, the last few chapters of the book are dedicated to enjoying the fruits of your labour from damson gin to jam, sauce to cobbler.

No stone unturned Proof that this is a complete book on the damson and true testament to Lynda’s love affair of this little plum are the pages dedicated to the pip, including how to turn them into a musical instrument! This autumn immerse yourself in Damson by Lynda Hallinan even if it is to discover how you can fall in love with something as simple as a plum!

Damson by Lynda Hallinan $49.95 from foggydalefarm.co.nz or good book retailers

The book, 250 plus pages dedicated to damsons, is credit to

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STICKY PORK RIBS 1 cup homemade damson or plum sauce ½ onion, minced ¼ cup soy sauce ¼ cup brown sugar 2 tablespoons lemon juice 1 tablespoon malt vinegar 1 tablespoon crushed ginger 1 tablespoon crushed garlic 2 tablespoons sesame oil 1kg pork ribs Place all marinade ingredients in a resealable plastic bag or container large enough to fit the ribs. Shake or stir to mix. Add ribs and leave to marinade in the fridge for two hours prior to cooking.

Preheat oven to 180°C. Line a roasting dish with two layers of foil, remove the ribs from the marinade and place in the middle of the foil, wrapping into a parcel. Cook for 1 hour, or until tender.

Meanwhile, pour the marinade into a pot and bring to the boil, simmering for 5-10 minutes to reduce.

Unwrap the foil and finish the ribs under the grill or on a barbecue, basting every few minutes with the reserved sauce, until they are sticky and sizzling. Cut into individual ribs to serve.

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IMAGE LUCYPARISSI/STOCKFOOD

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EVENTS TAURANGA FARMERS’ MARKET Shop Local, Support Local - Shop at the Farmers’ Market First!

Saturdays 7.45am to 12noon Tauranga Primary School, 26 Arundel Street, Tauranga www.taurangafarmersmarket.co.nz BALLOONS OVER WAIKATO Over 130,000 spectators over 5 days will enjoy the amazing site of balloons ascending through the Waikato sunrise from 7.00am every morning and Hamilton's biggest night out at the Zuru Nightglow, where the balloons glow to orchestrated music finishing with the best fireworks display in town!

Tuesday 19th - Saturday 23rd March www.balloonsoverwaikato.co.nz HUCKLEBERRY EASTER MARKET DAY Enjoy special offers in store, delicious sampling from our suppliers. Free facepainting for kids. Plus buy a raffle ticket to support Island Child Charitable Trust and go in the draw to win a hamper of delicious goodies.

FREE Saturday 30 March, 10am–2pm 35 MacDonald Street, Mount Maunganui THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.

31 March Hamilton Gardens – Rhododendron Lawn www.thegreatpumpkincarnival.co.nz WILD EARTH EASTER MARKET DAY & WILD HERBS PRACTITIONER OPEN DAY Free face-painting for the kids. Special offers in store. Delicious sampling from our suppliers.

Free 10-minute natural therapy demos at Wild Herbs (Reiki, Chair Massage, EFT) and FREE zinc testing.

FREE Saturday 6 April 777 Cameron Road, Tauranga FEAST WAIKATO Dishing up a wonderful weekend in the Waikato. See what’s on the menu and to buy tickets to some of the great events go to www.waikatofoodinc.com/feastwaikato 5–7 April

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EASTER BRUNCH AT MOOSE LODGE Enjoy a delicious carvery buffet lunch and dessert, complimentary coffee or tea, plus the children will enjoy an Easter Egg Hunt in the estate's garden.

Saturday 20th April, 10.30am – 12.30pm $75pp (or $40 per child) www.mooselodge.co.nz FALLS RETREAT GARDENING WORKSHOPS Edible Gardening for Beginners Ideal for beginner gardeners needing inspiration and advice!

Saturday 13 April, 9.30-12.30 $75 pp includes interactive workshop with take home notes, drink on arrival and light lunch.

Composting and Worm Farm Workshop Reduce food and garden waste by starting your own compost and worm farm.

Saturday 13 April, 1–3.30pm $60 pp includes interactive workshop with take home notes, drink on arrival and light lunch. Bookings essential www.fallsretreat.co.nz THE GREAT NZ FOOD SHOW Showcasing the best in food, wine, delicious edibles and innovative products including cook-offs, chef demos and classes.

4–5 May, 9am–5pm Claudelands Events Centre, Hamilton Tickets and more details at www. greatnzfoodshow.co.nz MOTHER’S DAY LUNCH AT MOOSE LODGE Enjoy a gorgeous buffet lunch at Moose Lodge including High Tea treats and a glass of bubbles for Mum. Sunday May 12, 12 – 2pm Cost $75pp ($40 per child) – Earlybird special available if you book before 31st March) Bookings essential. www.mooselodge.co.nz TAURANGA TASTING TOURS Matamata Festival of Flowers This festival is in its 49th year and has both local and overseas designers, many of whom are internationally acclaimed.

27 & 29 March Transport & entry $50.00 ex-Tauranga.

Christchurch/Akaroa Winery Tour Visiting 18 wineries, ranging from wellknown to boutique. Clients will be flown to Christchurch, with a coach return visiting wineries in Marlborough & Martinborough en route.

2–10 May Gift vouchers available for all tours. tgatastingtours@xtra.co.nz Ph: (07) 5441393

CONTACT: VICKI 021 651 537 | 07 847 5321 CONTACT: VICKI 021 651 537 | 07 847 5321

vicki@nourishmagazine.co.nz vicki@nourishmagazine.co.nz

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