Nourish Magazine Waikato Autumn 2021

ISSUE NO. 43 AUTUMN 2021

ISSUE NO. 43 AUTUMN 2021 WAIKATO, NZ

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Pears, Cured and Smoked Fish, Pumpkin Rose Tart and more

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FRESH LOCAL FLAVOUR WAIKATO, NZ

“Our lifestyle has never been better!”

“We’re so glad we didn’t wait till we got older to move in and enjoy the Tamahere Country Club lifestyle. It has such a community of vibrant people having fun, socialising and looking out for each other in a beautiful, secure environment. We ride the adjacent bike trails together and enjoy the local cafés. It’s a perfect base for our motorhoming but actually, with our spacious entertainer’s house and top-notch village facilities, every day’s a staycation!”

Colleen & William McGrory Residents since September 2020

For sales enquiries call Sandy Turner on 0800 82 62 43 or visit our website tamaherecountryclub.co.nz

regular 6 7 30 32 40 52 74 75

Vic’s Picks News In Season Nutrition Gardening Back to Basics - Go Fish!

Events Directory

features

8 10 12 16 20 22

Feast Waikato

24 56 60

Market Matters

Good Energy Experience Waihi Beach Every Day with Emma Living Lightly Cambridge Novelist Scores Two-Book Publishing Deal An Uncommon Approach Mouth-Watering Mount

recipes 18 19 27 34 38 42 45 49 58 59 65 70

Pickled Mushrooms Mushroom & Lentil Spaghetti Butternut & Chèvre Tart Of Roses Fresh Autumn Pears Jamming with Wayne Good Snack Time Impress this Autumn with Mr Pickles Go Nuts Heirloom Tomato Salad Whole Lemon Sole Rising to the Challenge Flipping for Pancakes

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kate Underwood, Kathy Paterson, Kate Monahan-Riddell, Gillian Monahan, David Wrigley, Carrie Song, Cindy Clare, Fiona Hugues COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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ISSUE 43

Welcome to Nourish Magazine It’s an interesting job being the editor of Nourish magazine! I spend my days surrounded by passionate and talented people.

Everywhere I look there are great stories to be told, and alas, we can only cover a tiny proportion of these.

At the heart of every story is the people, which is why in this edition I am proud to highlight three local women, all of whom have published their own book or books, yet each with a different topic and skill set. I also have to point out they all have a connection to Nourish.

Nikki Crutchley, when not crossing my t’s and dotting my i’s (or more precisely deleting my commas and adding apostrophes), writes NZ-set crime novels. Emma Galloway, a regular recipe writer in Nourish started her popular blog, My Darling Lemon Thyme, about the same time Nourish began and is about to release her third cookbook. Nic Turner has contributed to Nourish many times over the years, highlighting savvy ways to be more environmentally conscious, so it is exciting to see her book, Living Lightly, on New Zealand’s top ten list. Read more about the book and Nic on page 20, Emma on page 16 and Nikki on page 22.

Last year, just a few weeks after our autumn edition was released, New Zealand went into lockdown. A lot can happen in a year, and this issue highlights this with two of my recipe features. The first, on page 65, is the result of six weeks of baking bread. Then on page 42 there are some keto recipes, possibly the result of six weeks of baking and eating bread!

Because of lockdown, Feast Waikato was cancelled last year. This is an event I personally poured many, many hours into, so it was a real blow when all that hard work came to nothing. So I am thrilled Feast is back on this year and on page 8 you will see just some of the highlights of this long weekend in the Waikato.

Nourish have always celebrated fresh local flavour, so I am pleased to see this sentiment take hold around New Zealand. And with this in mind we jumped on a scooter with the BOP Tourism team to check out Mount Maunganui foodie spots (page 60). And we headed to Waihi Beach to get the inside tips from the locals (see page 12).

I hope you enjoy this edition as much as we enjoyed putting it together for you!

Vicki Ravlich-Horan Editor

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Make the Dish.

Win a Nourish Goodie Bag. What better dish than Fiona’s fabulous Butternut & Chèvre Tart of Roses to start our regular challenge.

Make Fiona’s tart or a version of it and send a picture to vicki@nourishmagazine.co.nz If we share your handiwork we’ll send you a Nourish goodie bag.

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Vic's Picks

1.

WAIKATO DESIGN & LIFESTYLE MARKET, 17TH APRIL It’s back. After the successful inaugural Waikato Design & Lifestyle Market in October, the second market, which will hopefully become regular, will be held this April in the Claudelands Barn. Organiser Tayla says, "We hope to encourage shopping local by providing this platform to feature Waikato's most inspiring and incredible entrepreneurs."

Free entry, live music, delicious food and beverages, great coffee, and Waikato's most creative designers, creators and entrepreneurs! www.waikatomarkets.com

2.

SWEET PEA EASTER Make Easter super sweet with Sweet Pea Parties' magical range. From sprinkles to cookie cutters, transfers to serviettes and decorations there is always something to inspire creativity at Sweet Pea Parties. www.sweetpeaparties.co.nz

GREAT NEW ZEALAND FOOD SHOW, 1ST – 2ND MAY The Great NZ Food Show is back and ready to take your tastebuds on a culinary journey. This year’s line-up of celebrity chefs includes author and broadcaster Peta Mathias, entertainer and food editor Nici Wickes, as well as locals like Lydia Davis (Little S and P) and Brad King (The Falls Retreat).

New owners Core Events are excited to be taking the reins of this iconic event, and as well as keeping firm favourites they have some exciting new developments. “We couldn’t be more excited about bringing our own flavour to this event,” says Ammie Hardie. "This year we’re focused on creating an experience that combines everything we love about our Waikato foodie scene."

Be it discovering the culinary secrets of your favourite chefs, tasting delicious edibles, or learning a new cooking skill, The Great NZ Food Show is a day out full of fun and flavour that will leave a lasting impression well after the gates close. www.greatnzfoodshow.co.nz

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3.

News MAVIS & CO OPENING SOON IN ROTOTUNA Rototuna residents are in for a treat with Mavis & Co opening a new café in March. Expect the same delicious pastries and hand-crafted treats you have come to expect from Mavis & Co with a fresh new look. In addition to the gorgeous café breakfast and lunch offering served with their award-winning signature single origin coffee, Mavis & Co Rototuna (@mavisandcorototuna) will also be serving a bistro style dinner menu.

Find them next to New World Rototuna.

THE EVER-EXPANDING FAT KIWI The Fat Kiwi in Otorohanga is just over a year old yet this little chick continues to grow at a rapid pace. In what can only be described as a turbulent year Jaimee and Mel have done a great job, not just in creating a vibrant café but in offering delicious catering options, cooking classes and wonderful retail section. In fact, there are plans afoot to expand the retail offering, so watch this space!

CHANGES AFOOT AT FALLS RETREAT. From Sunday 21st March the Bistro at The Falls Retreat will no longer be operating for casual dining. Celebrating 10 years this year, owners Emma Walters and Brad King have spent time revisiting their business strategy and have decided to refocus on the core of why they started the business: creating experiences. This means their popular cooking and gardening workshops, their Paddock to Plate Dining Experience, weddings and elopements, functions and other special events as well as their boutique accommodation offering.

Emma said, "This is not the end, it’s an evolution. We are excited to start focusing on offering unique food experiences, special events and workshops where we can showcase our paddock to plate ethos. Our aim is to continue to connect our guests with food, nature and each other."

HERBAL DISPENSARY

LAKEWOOD APARTMENTS Overlooking Lake Te Koo Utu Domain (Cambridge) and the hills beyond, the Lakewood Townhouses are in an incredible central location, combining amenities, attractions and convenience.

The 20 freehold Lakewood Townhouses now for sale offer urban living surrounded by green spaces and a thriving community.

The three-storey townhouses feature generous open plan living areas and are a mix of either three or four bedrooms. Over-height glazing and ceilings maximise natural light and views – the result, luxurious and easy-care living. Get in quick and secure yours. www.lakewoodtownhouses.nz

The trailblazing store that is The Herbal Dispensary in Raglan recently got new owners. Taking over the reins from Bronwyn and Geoff are Natalie Jacques and her partner Loic. “It was perfect timing,” remarks Natalie who worked at The Herbal Dispensary between 201418. “I was sitting outside the Herbal Dispensary last year having an ice cream when Bronwyn mentioned they were going to sell and perhaps I may want to buy it. My partner had just sold his business in the Mount and so the both of us seriously started thinking about it.”

Natalie has a Bachelor of Health Science, an Advanced Diploma of Herbal Medicine, and an Advanced Diploma of Naturopathy from the South Pacific College of Natural Therapies. Over the last 20 years she has practised in Auckland, London, Raglan, Hamilton and Mount Maunganui. “This,” Natalie says, “has allowed me to work with and learn from many health professionals such as fellow medical herbalists, integrated doctors and osteopaths.”

The Herbal Dispensary is a magic shop to visit, be it to wander around the garden, stock up on organic produce or to seek health advice from one of their many qualified staff. Next time you are in Raglan pop in and say hi to Natalie, Loic and the team.

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IT’S TIME TO

Feast Waikato

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Good things come to those who wait. Well, that’s the mantra the Waikato Food Inc team have been clinging to ever since Feast Waikato 2020 was cancelled. And if this year’s line up is anything to go by, they were right.

For starters, this year’s festival goes for five days. “Feast is always on the first weekend in April,” says Julia Clarke, WFI Special Projects and Events Manager. “This year that fell over Easter, so we took it as a great opportunity to spread the festivities over more days and nights. Plus, we hope people will see it as a great reason to stay in the Waikato over the long Easter weekend!”

Feast Waikato kicks off with the flagship CBD Events Progressive Dinner. This year’s Progressive Dinner starts with canapes and drinks in the heart of the city at Mr Pickles before heading on to Sky City, Palate and then culminating at Hamilton’s newest hot spot, Cream Eatery. “This is always quick to sell out, and we are working on making this the best yet,” says Julia.

If you miss out on tickets to the Progressive Dinner you won’t have much time to be disappointed, with five more days of delicious events on the menu. The very next day there is a wine night (just $20pp) at Keystone with wines by locals Vilagrads and food

by Andrew Clarke. The Good George crew have two different degustations on, one at their brewery with the brewer and one at Smith & McKenzie with Babich wines.

Thursday night is also a hot ticket in Te Awamutu with the return of local lad Ben Bayly. This very special dinner, co-hosted by Red Kitchen, has all the makings of a very special night!

Good Friday will be great with an evening with Emma Galloway at Punnet Eatery. Or a very special and intimate meal dubbed The Land of Milk and Honey, celebrating some amazing local produces (including milk and honey).

Friday also sees the return of foodie movies at Victoria on the River and Food Truck Friday.

Saturday is all about family fun with the Vetro Italian Festival taking over Rostrevor street with all things Italian (think pizza, pasta, cars and music). Lykke Café also have a fun day planned with real fruit ice cream, Danish inspired food and plant propagation workshops.

Easter Sunday gives you a chance to treat you and your pooch with The Keg Rooms Hoppin' Hounds Egg Hunt. And if Easter Bunny didn’t deliver enough sweet treats the team at Sky City are ready to step in with their Decades of Desserts. Sunday also sees Camarosa host an Outstanding in their Field Long Lunch celebrating amazing local produce.

Almuerzo blanco is a long lunch at Willowbrook Park with guest chef Giulio Starla. Giulio, formerly of the three hatted restaurant Roots, and Cuisine Magazine Chef of the Year (2018), will be creating a couple of his signature dishes to an audience all dressed in white.

Monday and it is time to get back to nature with a trip to Tomtit Farm or a tour at Sanctuary Mountain.

And this is not the complete line up! There are some truly fantastic tours and cooking classes. A sustainably focused lunch in the Cambridge Community Gardens, Burgers and Brews at Cinnamon, and a night celebrating fish at Hayes Common.

Check out the full line up at www.waikatofoodinc.com PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ

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E n e d r o gy o WORDS GILLIAN MONAHAN | IMAGES BRYDIE THOMPSON

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It was the busy experience of university life that gave young entrepreneurs Holly Sutich and Bradley Hagan, both 24, the idea for a new kind of energy drink.

“Everyone was drinking horrendous amounts of sugar-laden energy drinks, especially at exam time and when there were lots of assignments due,” says Holly, co-founder of Phoric. “Every common area was just a mass of students with cans and bottles everywhere.”

The two friends were first-year students at AUT in Auckland and thought there had to be a healthier option for people wanting an energy boost without artificial ingredients and refined sugars.

They did their research and entered a nine-week entrepreneurship programme called CO.STARTERS@AUT to develop their business idea. They then entered AUT’s X Challenge, a Dragon’s Den style competition where they were named the winner of the social enterprise category and supreme winner, scoring $20,000 in cash and $15,000 in business and legal advice to develop their idea.

travelling around Waikato, Bay of Plenty, Coromandel and Northland demonstrating Phoric in supermarkets and stores.

These programmes helped them launch their new range of natural energy drinks into the New Zealand market.

“I was at Te Rapa New World recently, and I met this lady who had ten bottles of Phoric ginger turmeric in her trolley. She said her husband is seventy-two and he works as an EMT [Emergency Medical Technician] ambulance officer doing twelve-hour shifts, and this is the only thing that gets him through. Things like that make your day!”

Phoric is unique in that it uses guayusa, an organic source of caffeine, polyphenols and antioxidants to provide a clean-feeling energy. Guayusa leaves are a revered ingredient of tribal tradition.

Guayusa (pronounced gwy-yoo-sah) has been used for thousands of years by Amazonian tribes in Ecuador as a hot-brew energy tea, delivering strength and vitality. The leaves are grown in sustainable, biodiverse forest gardens, then harvested and dried in Ecuador, providing a source of income to the indigenous Kichwa people.

“It is important to us that the guayusa is Fair Trade, sustainably farmed, and organic,” says Holly.

Guayusa is fundamental to the culture of the indigenous Kichwa people.

“Traditionally, Kichwa families wake up before dawn and gather around a communal fire to drink guayusa,” according to Runa, a US-based company that works with farming families to supply guayusa to Phoric.

“During this early-morning ritual, community members share dreams, myths, and legends. Hunters also drink guayusa before night-time hunting trips in order to heighten their senses of awareness and focus.”

The brewed guayusa is combined with a range of natural ingredients, such as apple juice from Hawke’s Bay orchards. Phoric drinks are bottled locally in Tauranga.

Phoric was launched in April 2019, initially in the upper North Island, and expanded to the South Island late last year. The drink comes in three delicious flavours—original (apple and lemon), elderflower and lime, and ginger and turmeric.

“We have such a mix of customers,” says Holly. “Some are energy drink consumers who want a clean alternative, and others are coffee drinkers who would never touch traditional energy drinks because they don’t like the artificial ingredients, refined sugar, and artificial stimulants, but they like coffee, and Phoric contains organic caffeine. We also find a lot of kombucha drinkers enjoy Phoric.”

It’s not just busy students and health-conscious young professionals. Busy parents, juggling family life or work, are loyal customers, along with health-focused retirees.

Holly, who is still studying, spends on average four days a week

“When I do in-store tastings, people always ask me, ‘so, what big company makes this?’ They don’t realise I am the founder because I look so young. I love to get honest feedback.

Holly is grateful for the support for their new business.

“This is a massive learning opportunity for Brad and me. We have thrown ourselves in the deep end and we are grateful for everyone who has supported us.”

As a New Zealand made and owned business, they are focused on giving back to the local community.

“Our product is by Kiwis, for Kiwis—that’s why we donate five cents from every bottle sold back to an awesome New Zealand charity called Yellow Brick Road,” says Holly. “They are a national organisation that supports families and communities who have a loved one experiencing mental health challenges.

“Mental health is a huge problem in New Zealand, and it’s something that’s very close to mine and Brad’s hearts. So we knew that if we were starting a business that we could make an impact and ensure that some of our money went to something good.”

Now in 140 stores nationwide, Phoric is available from select New World, Four Square and Fresh Choice supermarkets as well as independent cafes and convenience stores throughout the upper North Island and South Island.

Despite her busy lifestyle, Holly has the energy to keep going— supported in part by her own product.

“I drink so many Phorics. It’s great. I’m definitely in the right industry.”

For more information visit www.phoric.co.nz.

Gillian Monahan Hailing from Hamilton, Gillian has spent the last twenty years working in communications roles for travel companies around the world.

She returned home from Melbourne when the Covid crisis hit and is now enjoying rediscovering her favourite country in the world: New Zealand.

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Experience

WA I H I B E A C H LIKE A LOCAL

WORDS CINDY CLARE | IMAGES SHERYL NICHOLSON

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IMAGE: WESTERN BAY OF PLENTY DISTRICT COUNCIL.

outdoors—paddle boarding, biking and jogging. When friends come to town, he gets them out into the surf and to his favourite coffee spot, Little Miss Jays organic coffee truck, where the coffee is unreal and always served with a smile. He also loves a sweet fix from Chez Moi, Waihi Beach’s very own chocolatier store which he says is like “having a little slice of Europe right here in town”.

The best travel advice I ever got from my dad was to “ask a local”. So, with that in mind, we asked Waihi Beach local Cindy Clare to ask some locals what they love about Waihi Beach, where they eat, grab their favourite coffee or take friends.

Jon from Good Sorts Food loves the natural playground of Waihi Beach. When he isn’t creating sexy sandwiches and other delish treats in his food truck in the village, he spends most of his time

Ines, from Chez Moi, hails from Switzerland and trained there as a professional baker, pastry chef and confectionary maker. She decided to bless Waihi Beach with her delicious chocolate-making skills in 2016. She had travelled New Zealand several times but was drawn back to Waihi Beach due to its “beach and bush” feel and supportive community. In her down time, Ines explores the various area hikes, in particular the walk down to Cave Bay at Bowentown then hitting the calm water in the bay for a dip. The Surf Shack Eatery, Ines says, is her pick for a hearty brekkie or lunch, where she loves the “honest food” and unique selection.

Karen and Alan from Waihi Beach Home Hardware keep locals and visitors alike stocked with all the things you forget you need or you simply want— from DIY supplies, kitchenware, plants, fab homeware gifts even fresh coffee beans! After holidaying in the area for 25 years, they decided to make it their permanent home

BRAND NEW

Mavis & Co Rototuna now open with brand new everything info@mavis.co.nz (07)856 8715 mavisandcorototuna

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and haven’t looked back. Karen enjoys the various yoga, pilates and wellness offerings in the community, and both escape on their bikes to the many trails in and around the beach. When it comes to food, “Flat White Cafe is our pick for the exceptional location and menu” says Alan, “or the RSA with that unbeatable view and all-round hospitality the whole family loves”.

Aidan Comrie is a Waihi Beach native.

Born and bred at Waihi Beach, he established the Waihi Beach Surf School and spends most of his time in the surf teaching and mentoring young surfers. He remembers the time when Waihi Beach was lacking in even a decent coffee shop.

“That’s no longer the case.” He smiles.

“I’m now spoilt for choice with over ten superb cafes around the area and five in the village itself. You can’t beat the Flat White, Surf Shack, and I also love to take the family down to Waihi Beach Hotel where the new Italian restaurant menu is deliziosa or to have a beer in the back garden where there is a playground and space for the kids to run around,” says Aidan.

Creative duo Jayne and Sheryl recently

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opened a new labour of love—Unravelled, a knitting and crochet haven where you can purchase beautiful yarn, patterns and also participate in hands-on workshops. Both are passionate about pooches too, and so believe Waihi Beach is the best place to visit and live with dogs, as you can walk your dogs on the beach off-leash almost year-round (over peak season, there are limited hours on the beach). Jayne’s fav escape is to ride her bike to Anzac Bay but often gets waylaid by a shandy at the Boat Club or a pizza and some live music at The Bowentown on Fridays. But they both exclaim that the perfect evening with friends for them is a good old beach barbie on the deck with locally sourced produce.

“You can’t go past the award-winning sausages and huge range of meat, seafood and condiments at the Waihi Beach Butchery complemented with freshly supplied veges from the Beach Road Garden centre!” Jayne exclaims.

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French cheese, pastries, wine and much more come in and treat yourself!

QUALITY PRODUCTS AND ADVICE QUALITY SERVICE AND SELECTION

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51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz

EVERY DAY WITH EMMA WORDS DENISE IRVINE | IMAGE LOTTIE HEDLEY | RECIPES & IMAGES EMMA GALLOWAY

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NOURISH

From high school onwards, Emma Galloway copied recipes that appealed to her into notebooks. The recipes came from everywhere—newspapers, magazines, books, and so on—and she carefully (obsessively, she says) added them to her collection.

More than two decades later, Emma still has her old handwritten notebooks. And she certainly didn’t realise back then that her obsession was in fact excellent practice in the essentials of recipe-writing. As she painstakingly copied recipes, she learned about wording, layout, and the need for accuracy. It was good practice, and it all came in very handy later on.

Emma, who lives in Raglan, is now the author of three cookbooks, she is a food columnist for Nourish and Cuisine magazines, she writes a blog, and is the recipient of awards and accolades for her work.

Many things have contributed to her success. First, the strong influence of growing up in a family that was vegetarian, had an abundant vegetable garden, ate with the seasons, and enjoyed dishes that were packed with freshness and flavour. As a student at Hamilton Girls’ High School, Emma’s home economics teacher, Julie Small, provided more inspiration. “She played a huge part in my love of cooking and my career choice.”

Emma trained as a chef at Wintec, she filled notebooks with her favourite recipes, she worked in cafe kitchens, she travelled, was further inspired by the food of Asia and India. She married Si Nguyen, whose family came to Australia from Vietnam as refugees when Si was aged six. Emma enjoyed his family’s cuisine, learning more from her mother-in-law.

In 2010, at home with two young children, Ada and Kye, Emma began food blogging as a way of sharing her recipes with friends and acquaintances. She was inspired by American blogger and cookbook author Heidi Swanson (101cookbooks.com), and she thought, “I could do that.” So she did.

She tackled the new project like she does her cooking, starting from scratch, and developing skills as a food photographer, stylist and writer as she worked on her blog, mydarlinglemonthyme.com The blogging community was small back then, and there was instant—and valuable—feedback from followers. Emma’s blog attracted a global audience, one of her gluten-free recipes appeared on US media star Oprah Winfrey’s website, and she won the Best Original Recipe category in the influential American magazine Saveur’s Best Food Blog Awards.

Her reputation led to a book deal in 2014 with HarperCollins NZ, and there’s a good story about that too. Emma and Si and the children were living in Perth, Australia, at the time, close to Si’s family. Emma was

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interviewed about her work by Wellington journalist and foodwriter Lucy Corry, and when Lucy asked her what she planned to do next, Emma replied, “Well, if I don’t get a book deal soon I’ll have to look for a job.”

When the interview was published, she was contacted

by Vicki Casey, then at the helm of HarperCollins NZ, and her first book, My Darling Lemon Thyme, was on its way. The publisher’s advance paid for a decent camera for Emma to photograph the food. The first book was followed by a second, A Year in My Real Food Kitchen. And this Wednesday morning, on the table at her Raglan home, is Emma’s third (and sumptuous) book, My Darling Lemon Thyme Every Day. It has just landed from the publishers and is packed with recipes developed and photographed in Emma’s home. “It is totally authentic,” she says, “and the food is always eaten afterwards!”

Like her previous two books, the Every Day recipes are vegetarian and gluten-free, and many are vegan and dairy-free. They reflect the needs of Emma’s family: she and daughter Ada, 14, have some gluten and dairy allergies, and Si and Kye, 12, eat more widely.

Emma doesn’t like putting labels on people’s dietary needs; she loves boldly flavoured food and says you don’t have to “eat boring” if you have allergies and intolerances. Nowadays most of the family’s meals come out of the overflowing vegetable garden.

This latest book was prompted by requests from friends for some basic recipes, among them one for pumpkin soup. Emma thought, “You don’t need a recipe for pumpkin soup”, and she was on her way to writing a collection of creative, simple recipes that could be varied by what was, or wasn’t, on hand at the time.

There is, of course, a ‘recipe’ headed How To Make Vegetable Soup Without a Recipe, and there are chapters devoted to breakfast dishes, junk-free snacks, baked goods, drinks, dinners and desserts. There is also a substantial (and excellent) section on being clever with leftovers, and thus avoiding wasting food.

Some recipes have four variations on a basic idea. Says Emma: “There are one hundred and eleven full recipes and with all the variations it increases to a whopping one hundred and ninety-five.”

Most of the text was written during the Covid 19 national lockdown last year. Emma says that like everyone else, the need for everyday recipes in her home became more crucial during that unexpected event. With shopping more difficult, she had to consider each ingredient as she cooked and tested.

The resulting book, like the author, is warm-hearted and generous, another milestone for a Waikato chef who reinvented herself as an accomplished foodwriter, stylist and photographer.

My Darling Lemon Thyme Every Day, HarperCollins NZ, is available at bookstores and online stores.

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PICKLED MUSHROOMS

These pickled mushrooms are packed with flavour. They are the perfect way to preserve mushrooms before they go yuck in the bottom of your vegetable drawer. They can be a delicious addition to a platter of treats, or slice them and add to salads or pizza. If you’re wanting to add flavour, you can add 2 tablespoons roughly chopped fresh thyme leaves + finely grated zest of 1 lemon (as pictured).

MAKES 500ML JAR

500g mushrooms, trimmed (I used button but any mushroom will do) 2 tablespoons olive oil 2 teaspoons fine salt 125ml (1/2 cup) white wine or apple cider vinegar 2 cloves garlic, roughly chopped 2 tablespoons golden caster sugar

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1/2 teaspoon freshly ground black pepper Preheat oven to 180°C (350°F). Combine mushrooms, olive oil and 1/2 teaspoon of the salt on a large roasting tray and roast for 10–15 minutes, or until tender.

Meanwhile, combine remaining salt, vinegar, garlic, sugar and black pepper in a small saucepan (add thyme and lemon zest now, if using) and heat over low heat, stirring until the sugar has just dissolved. Remove mushrooms from the oven and stir through the pickling mixture immediately. Pack mushrooms into a large glass jar, along with the pickling liquid. While they can be eaten in as little as 30 minutes, for the best flavour, refrigerate for at least 1–2 days before eating. They will store in the fridge for up to 1 month.

MUSHROOM + LENTIL SPAGHETTI

You’ll probably notice I’m not the biggest fan of pasta. I much prefer to eat rice, gluten-free grains or vegetables … with the exception of this Mushroom + Lentil Spaghetti (and a couple of recipes in Chapter 8: Plan Ahead). This is a riff on the lentil spaghetti recipe I grew up eating and shared in my first cookbook, My Darling Lemon Thyme. There are so many more gluten-free pastas available now than when I started eating glutenfree, nearly 15 years ago, when they’d dissolve into a gluggy mess at the bottom of the saucepan! Gluten-free pasta sure has come a long way and many wouldn’t be able to tell the difference now.

SERVES 4 | GLUTEN-FREE | VEGAN

115g (1/2 cup) puy-style lentils, rinsed (available at La Cave, Vetro Hamilton and The Herbal Dispensary, Raglan)

fine salt + freshly ground black pepper pinch of unrefined raw sugar gluten-free spaghetti, cooked according to packet instructions handful of basil/flat-leaf parsley leaves, to serve Place lentils into a small saucepan over medium heat and cover with plenty of cold water. Bring to the boil, then reduce heat and simmer for 12–15 minutes, or until just tender. Drain well.

After cooking spaghetti, drain, drizzle with a little olive oil, cover and set aside until needed.

1 teaspoon dried oregano

Meanwhile, make the sauce. Heat oil in a large frying pan over mediumhigh heat, add onion and cook for 4–5 minutes, stirring often, until soft.

Add garlic, mushrooms, thyme, oregano and chilli. Cook, stirring often, for a good 5 minutes or more, until the mushrooms are cooked and their liquid has evaporated. Add passata, cooked lentils and chopped olives, then season to taste with salt, pepper and sugar. Bring to the boil then reduce heat and simmer for 8–10 minutes, adding a touch of water if the sauce gets too thick. Serve hot over cooked spaghetti, scattered with torn herbs, if using.

pinch of dried chilli flakes

Any leftover lentil sauce is delicious heated up the following day.

750ml bottle passata (tomato puree)

Serve it over hot buttered toast, or add a couple of spoonfuls to a cheese toasty, if you eat dairy.

2 tablespoons olive oil 1 onion, finely diced 3 cloves garlic, finely chopped 250g button mushrooms, trimmed + finely chopped 1 tablespoon finely chopped fresh thyme leaves

handful of black olives, pitted + roughly chopped

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Living Lightly without Compromising Your Lifestyle WORDS CARRIE SONG

Nicola Turner’s family of four have reduced their waste to just one bin a year! How do they do it?

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NOURISH

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F E AT U R E

Sitting in a co-working space meeting room in the beautiful town of Cambridge, Nicola, in a black top, which she bought 12 years ago (she bought a blue one at the same time; you’ll see it on the cover of her newly published book Living Lightly), she shared with Nourish how she began on her journey to mindful consumption and how her family managed to live with less stuff, less waste and less impact.

Nicola is deeply convinced that if she can do it, anyone can.

Living lightly has helped make her life simpler, saved heaps of time and money, and created a healthier, happier family. This is her ‘why’ and also a silver bullet to lessening her impact, which motivates her to keep going. “As humans, we will do things that make us feel good,” says Nicola.

She hasn’t always been this way. In fact, Nicola used to work in the Fast Moving Consumer Goods (FMCG) industry, an industry behind all those everyday products we buy regularly and consume frequently like shampoo and toilet paper. Her role was understanding consumer behaviour with the goal of getting us to buy more. She found that was very interesting until 2011 when her husband Mike got dermatitis on his finger.

Nicola tried to help Mike look into what could be causing it. They started to question all the products they would put on their skin; that led to them looking at the food they were eating, the cleaning products they were using and all of the other stuff in their home like furniture, clothes and kids’ toys.

“This was a journey of questioning every aspect of our consumption and simplifying our lives,” said Nicola. This enabled her to focus more on her family’s well-being and the well-being of the planet—and that felt really good.

Nicola came to realise that her personal values were getting too far removed from her professional values because she was buying and using less in her personal life, but she went to work every day to try to convince people to buy more.

It wasn’t a lightning-bolt moment but the process of living lighter that has changed her career naturally. She started her own social enterprise called Mainstream Green working as a behaviour changer.

She runs workshops, delivers speaking events, provides consulting services to councils and businesses, and has now published her book, whatever works to get people engaged.

Imagine living with less clutter in your life. Imagine how much time and stress you would save not organising, tidying up and paying for all that stuff. Imagine spending that time instead with loved ones and having the life you want.

If you can imagine any of that, maybe it’s time to start changing your behaviour. Nourish asked Nicola to share a toolbox of shortcuts which will give you an awesome head start on your own adventure.

According to Nicola, the single biggest change we can make to the way we consume is to become more conscious. She believes the subtle shift in our mindset changes everything.

If you’re about to buy something, ask yourself: Do I really need it?

A lot of time you are going to say no. If yes, can I make do with something I have? If no, can I borrow or rent it? Can I buy it locally made or second-hand?

One man’s trash is truly another man’s treasure. Recently Nicola was contracted to work on a project with Hamilton City Council and Collectors Anonymous to bring you Hamilton’s second-hand shopping guide.

But if buying second-hand is not for you, it’s fine to continue to buy new stuff when you need but choose products that really suit you, that you really love, and make them last. Nicola said she always felt good in her 12-year-old top. “In fact, so often sustainability and cost savings go hand in hand because when you really boil it down, it’s all about valuing things more.”

Living Lightly: The Busy Person's Guide to Mindful Consumption RRP$45 HarperCollins Publishers

Carrie Song Carrie is mum to Yimo and wife to Yuqing.

Hailing from China, Carrie and her family have fallen in love with life in New Zealand where she works as a bilingual storyteller, a cross-cultural communicator and a Diversity & Inclusion advocate. Carrie loves cooking using fresh, local ingredients and sharing food and culture with her friends, neighbours and co-workers.

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CAMBRIDGE NOVELIST SCORES TWO-BOOK PUBLISHING DEAL WORDS KATE MONAHAN-RIDDELL | IMAGE ASHLEE DECAIRES

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NOURISH

You wouldn’t know it from looking at her, but Cambridge author Nikki Crutchley loves to creep people out.

“I love it when people say they have nightmares about my books,” laughs Nikki, chatting over coffee at her dining room table.

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F E AT U R E

Marsdon from High Spot Literary offering to represent her.

“Vicki is amazing, and she knows what she’s doing; she knows what publishers want and she knows what sells,” says Nikki.

Vicki’s feedback also informed Nikki’s fourth book, To the Sea, including a number of revisions to the ending.

Daughters Cate, 13, and Abbie, 11, have just gone for a bike ride, and the family home is warm and inviting, just like Nikki.

The psychological thriller is set in a coastal area with a pine plantation, inspired in part by Opoutere and Shakespeare Cliff in the Coromandel.

However, as a mystery and crime fiction writer, Nikki’s days are often filled with writing about dead bodies and getting inside the minds of killer characters.

“It’s chilling, creepy and very insular, with a small cast of characters—three generations of one family.”

It’s a career that is paying off for the 42-year-old novelist, who has self-published three books over the past four years.

The manuscript for her fourth novel, a psychological thriller called To the Sea, was snapped up by Harper Collins Australia in December, who have offered Nikki a two-book publishing deal.

“There were tears,” admits Nikki, who was at home with her daughters when her literary agent, Vicki Marsdon from High Spot Literary, called with the good news.

Over the past five years, Nikki has built up a reputation as one of New Zealand’s best emerging writers.

Her first novel, Nothing Bad Happens Here (2017), was a finalist for best first novel in the 2018 Ngaio Marsh Awards—New Zealand’s crime writing awards which recognise excellence in crime fiction, mystery and thriller writing. Set in the fictional town of Castle Bay—loosely inspired by Whangamata and the Wentworth Valley in the Coromandel—the story revolves around a murdered tourist and introduces journalist Miller Hatcher as the protagonist.

Nikki’s second novel, No One Can Hear You (2018), was long-listed for best novel in the Ngaio Marsh Awards in 2019. It is also set in a small town—Crawton, which is reminiscent of Cambridge, and the scene of the abduction and disappearance of several young women.

Her third novel, The Murder Club, which was published last September, reintroduces the character of Miller Hatcher. This story follows a serial killer which is terrorising the small town of Lentford, inspired by Morrinsville, Cambridge and Otorohanga. It’s a real page-turner, tightly written with a great cast of characters, and with plot twists and turns which keep the reader guessing until the end.

All three books have been self-published, with Nikki managing the whole process, including marketing and social media. Her techsavvy husband Simon helped with formatting and layout, and Nikki had each book professionally assessed, edited and proofread before they were printed by Your Books in Wellington.

“I was determined to do it properly, and I wanted my books to look the same as any other book on a shelf in a book shop,” says Nikki.

Getting the details right is important to Nikki. She has consulted experts, including retired undercover detectives, a pathologist, newspaper journalists, and even a beekeeper, to ensure verisimilitude with her characters and narrative.

“I talked to a pathologist about what dead bodies look like when they’re strangled, stuff like that,” she says.

In 2018, Nikki was contacted by New Zealand literary agent Vicki

It’s not surprising that small town Waikato and Coromandel settings are the inspiration for Nikki’s novels.

“I have an affinity for small-town New Zealand,” says Nikki, who was born in Cambridge, lived briefly in Matamata, and moved to Otorohanga at the age of eight. Every summer was spent at Whangamata.

“Small towns are so much more interesting than a city. You can’t get away with a lot in a small town, and there is that idea of protecting each other. There are lots of juicy secrets hidden beneath the surface.”

Writing has always been a passion for Nikki.

“If you’d asked me when I was eight or nine years old, what I wanted to be when I grew up, it would have been a writer.

“I remember reading books and being transported to a new world, and I think that’s what books do—they are an escape.”

In her teens, Nikki started reading Patricia Cornwell novels, along with Stephen King and James Patterson, which sparked her interest in the crime, mystery and psychological thriller genres.

After the birth of her two daughters, Nikki started writing fairy stories for her daughters, then decided to try her hand at writing historical fiction.

“I stopped at twenty thousand words because it wasn’t working. All my ideas included violence, crime or murder.”

In 2015, Nikki started writing Nothing Bad Happens Here, a book she would spend two years working on.

The same year, she launched Crucial Corrections, offering proofreading and editing services.

One of her first clients was Nourish magazine.

“The Autumn 2015 edition was the first issue I worked on,” says Nikki, who has continued to edit and proofread each quarterly issue of Nourish ever since—juggling her business with fiction writing.

“I love it, and it’s a really enjoyable magazine to proofread. I love the content and always get great recipes from it.”

She is proud of To the Sea—“it’s the book I’ve always wanted to write”—and is looking forward to it hitting bookstores in Australia and New Zealand in December 2021, just in time for the Christmas market.

For more information, see www.nikkicrutchley.com or www.crucialcorrections.co.nz

PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

MARKET

MATTERS

– Even More Fifteen Years On WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

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On a miserable winter morning 15 years ago, my husband talked me out from the depths of a warm duvet to go to the recently opened Hamilton Farmers Market.

I was very reluctant. It was a freezing, sleety-wet Waikato day, and I honestly didn’t feel like ducking between flimsy gazebos to buy a few vegetables. Bill saw it differently. He loved the new market, and he wanted to support it. “If we don’t use it, we’ll lose it,” he said.

So we went. I don’t remember what we bought, but as always, with the market, there was goodwill and good produce. I’ve been a regular since opening day; I like to know where my food comes from, and I like to support local.

The market began on Sunday, March 5, 2006, in the Wintec car park on the fringe of the CBD. There were about 15 stalls run by local growers and producers who offered the ‘paddock to plate’ philosophy of authentic farmers markets worldwide, where goods must be regionally grown or processed, and sold directly from producer to customer.

In the beginning the Hamilton market ran fortnightly, and this then stepped up to weekly. A bit later the overarching Waikato Farmers Markets was formed, and it included Cambridge Farmers Market, held each Saturday in Victoria Square. Many stallholders sell at both markets.

As the Hamilton market expanded, it outgrew the Wintec car park, moved to the bigger and more sheltered Sonning car park in River Road, then to Te Rapa Racecourse, before finally landing in the perfect place, a refurbished rustic barn in the grounds of Claudelands Events Centre.

Fleur Foreman was another who shopped at the market in its earliest days. She was newly married, and she remembers the pleasure of buying fresh produce such as baby spinach directly from growers. “It was so good to finally have a market in Hamilton.”

Nowadays, Fleur is more than a shopper; she is the Hamilton market manager, and on this sunny Sunday she pauses briefly to talk about her long-time attachment. “I love the food and the atmosphere. There is less packaging with this food. It’s fresh, and there is always a good conversation to be had.”

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Fleur is with market administrator Kathryn Hunter, who has the Quarter Acre Kitchen stall, making colourful condiments from homegrown or locally sourced fruit and vegetables. Kathryn loves her customers; it’s as much about talking to people as the food. “It’s a really good local place to be.”

Today there are upwards of 50 stalls, and the crowds are loading bags with Waikato summer pickings of tomatoes, zucchini, eggplants, beetroot, sweet corn, capsicums, lettuces, watermelons and blueberries. As well as the likes of sourdough bread, condiments, fish, eggs, meat, honey, baking, fresh pasta, milk, and more.

Some of the original stallholders have remained stalwarts, enjoying their long-time customers and welcoming new ones. Among the originals today is the familiar face of Ian Kerr, The Lettuce Man, selling a goodly variety of lettuces and herbs; the de Jong family from Southern Belle Orchards, Matamata, with abundant capsicums and chillies; Roy Borlase, from The Front Gate, with freshly picked grapes and passionfruit; and Marije and Richard Banks, from Monavale Blueberries, New Zealand’s largest BioGro NZ certified organic blueberry orchard.

Marije says that as well as selling fresh blueberries at their stall in season, the family set up an ice cream truck especially for the market. “We’ve always loved the direct feedback from customers, and we’ve developed new products as a result.”

Jono Walker, from Soggy Bottom Holdings, purveyor of fresh meat, small goods and handmade pies, and Mike Jobling, from Essenza Coffee, are also originals. They’ve had neighbouring sites since the first market. Jono reckons they’ve shared lots of comforting coffee on cold winter days, and sometimes an early morning nip of brandy to get started.

Mike’s freshly roasted coffee has a strong following; he doesn’t want to let people down, so he turns out on Sundays to work

the espresso machine. Today they’ll do about 450–500 coffees.

“It’s gone a bit nutty, really, but I enjoy coming and talking to customers.”

Jono says something similar: “People come back because you’re here. It keeps you going.” Jono is president of the national body, Farmers Markets New Zealand, and he’s recently been involved in price comparison research between goods bought at farmers markets and supermarkets throughout the country, comparing like with like. Farmers markets, he says, came out a bit cheaper in most places.

The research echoes earlier price surveys by long-time market shopper and supporter Lex Chalmers, of Hamilton, a geographer with an interest in rural and community development. Lex has enjoyed watching the market grow, and he especially likes it as a point of social connection. “We need these points of connection.

For me, the Farmers Market is one of them. It is a vital and enabling environment.”

New stallholders are regularly drawn to this environment. At Claudelands, these include Piū Blu Pasta, handcrafted by Leo Parodi; Mushrooms by the Sea, run by Emily Eldin and Sean Mills, selling fresh and dehydrated oyster mushrooms; and Earth Stewards, a small, thoughtfully planted urban farm near Rototuna, managed by Coral Remiro. Customer loyalty is a key part of these businesses, as it is with the originals.

As Coral weighs a bag of plump outdoor tomatoes for me, she says Earth Stewards has built a hugely loyal base. “It’s like family.”

One of Leo Parodi’s customers beams as he packages ravioli for her: “I’m a regular,” she says. “I don’t buy my pasta from anywhere else, just this market. I miss him [Leo] if he’s not here.”

It’s certainly worth getting out of bed for in mid-winter.

Every weekend 8 am- midday S AT U R D AY Cambridge Farmers' Market Victoria Square

S U N DAY Hamilton Farmers' Market

The Barn, Claudelands Events Centre

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NOURISH

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RECIPES

BUTTERNUT & CHÈVRE TART OF ROSES RECIPE & IMAGES FIONA HUGUES Japanese scholar Okakura Kakuzo said, "In joy or sadness, flowers are our constant friends."

With this in mind, what better way to share flowers with loved ones than those that nourish too?

After the publication of my Peach & Burnt Buttercream Cake from the spring issue some asked for step-by-step instructions on how to make my peach roses, so here is the technique, this time in savoury form.

For now, when the air has a whiff of autumn and you hanker for meals a little more earthy in flavour, this tart of soft roasted pumpkin nestled on creamy goats’ cheese filling makes a sensational lunch or light supper when accompanied by a leafy salad & crisp Pinot Gris.

It’s not too difficult to conjure. You can see from this tart I made in haste, even rough pumpkin roll ups look like blooms when grouped together and garnished with a few sage leaves. Don’t stop at pumpkin. Have a crack at other veg too—this tart is also a good time when made with orange kumara, beetroot or courgettes.

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INGREDIENTS

1 large butternut squash sheet of flaky pastry I x free range egg, beaten

1

1 clove garlic, crushed 180g crème fraiche (or thickened cream) 180g chèvre or feta cheese 2 tbsp wholegrain mustard (I like Masterfoods Honey Wholegrain as the mustard seeds are whole)

Preheat the oven to 180°C fan forced.

Peel your pumpkin using a vegetable peeler to remove the skin. Cut into quarters lengthwise and carefully use a mandolin slicer to cut long thin slices. Place the slices on a lined baking tray and drizzle with a little olive oil. Season with salt and pepper. Bake to just soften (around 10–15 minutes). Let cool to the touch.

salt & pepper fresh sage leaves olive oil

2

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While the pumpkin is cooking, grease and line a small 22cm low sided tart or quiche tin with a sheet of flaky pastry.

Trim pastry edge and prick base with a fork. Brush the edges with the beaten egg.

Refrigerate while you prepare the goats’ cheese mixture. In a small bowl mix together the crème fraiche, garlic, chevre and mustard with a good grind of pepper.

3

When the pumpkin is cooked, spread the cream mixture thickly onto your prepared pastry. Using your hands, roll bundles of the pumpkin slices into rose shapes and tuck onto the prepared tart base. Don’t worry if some don’t look perfect; the sage leaves we tuck in later hide a multitude of edible floristry sins. Continue to tuck in scrolls of pumpkin until the base is filled. Mist lightly with vegetable oil cooking spray and sprinkle with a little salt. Bake for 30–40 minutes until the pastry is golden and the pumpkin is just beginning to darken and caramelise on the top.

4

Heat a small amount of olive oil in a shallow pan and over medium heat lightly fry your sage leaves for a few seconds until just crispy and drain on paper towels. Arrange these on top of your tart. Use them to conceal the odd wonky bit.

Take this tart to a friend and help them devour it with a glass of chilled white wine, good conversation and some leafy greens on the side.

Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.

Ciao from the team at Vetro Hamilton.

We are excited to be bringing the world to you with our fabulous range of foods from the Mediterranean and beyond. Please come and say hi, we’d love to meet you!

Now Open!

122 Rostrevor Street, Hamilton 07 974 0415 • vetro.co.nz

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

Pears

Like apples, pears are a member of the rose family. They can be divided into two categories: European and Asian. The former is what we typically think of as a pear: a smooth-skinned fruit with gentle bumps and curves in that typical bottom-heavy shape. Asian pears are uniform in colour (yellowish-tan) and shaped more like apples, with a completely different texture and taste. The most common Asian pear grown in New Zealand is the Nashi.

Bidfresh 2 the Waikato!

PROUD SUPPORTERS OF

NOURISH

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IN SEASON

New Zealand pears are harvested from February through to April.

Pears are at their best in autumn, although cool storage and the changing varietals means they are available until spring when we start importing them.

Pears add a freshness to salads, complementing bitter leaves like roquette, watercress and endive. A classic combination being roquette, pear and Parmesan salad. Pears roasted with thyme or sage are a wonderful alternative to apple when served with pork; while a salty piece of prosciutto wrapped around a wedge of creamy, buttery pear is a simple but incredibly flavoursome addition to antipasto.

While often enjoyed fresh, their delicate flavour is enhanced when baked or poached. Both chocolate and toffee are perfect partners, as are other autumn fruits like feijoa, blackberries and nuts.

When thinking spice, a kiss of ginger is delicious as is the classic cinnamon or a pinch of nutmeg.

STORE A perfectly ripe pear will be fragrant with a soft flesh. They are best ripened at room temperature. This means chilled at the right temperature, unripe pears can be stored for some months, while ripe pears will last a few days this way.

Pears ripen from the centre out, and you can speed up this process by placing them with a banana or feijoa.

VARIETIES Doyenne du Comice – A large, super juicy pear with soft buttery flesh that melts in the mouth, best eaten raw. They are harvested late February–March.

Packham – A fragrant green pear with smooth flesh and is nicely juicy but not so soft that it will collapse when tossed gently in a salad. It also responds well to a quick sauté in browning butter on high heat. A reliable pear that ripens easily. They are harvested late February–March.

Beurre Bosc – A personal favourite of the winter varieties. A great eating pear but equally will stand up to being cooked and will hold their shape making them ideal for tarts, pies, glazing and poaching. The perfect companion to cheeses: burrata, gorgonzola and goats’ cheese. With a golden-brown skin and soft buttery flesh, they are sweet in flavour with a beautiful honey aroma and, contrary to popular belief, you don't need to peel them for eating or cooking if you don't want to! They are harvested mid-February through to mid-March.

Winter Nelis – Good for both eating and cooking, these small to medium pears have a green-yellow base that becomes more yellow when ripe. They are harvested March through April.

Taylors Gold – When ripe, these pears are nicely soft and buttery, aromatic and sweet and juicy. They are harvested throughout March.

Nashi – Japanese for pear. Grown mainly in the Waikato and resembling apples more than pears, nashi have crisp, juicy flesh and a subtly sweet flavour. They are harvested January to July.

The Hayatama variety, although you probably won't know by name, is the nashi you will remember from your childhood, biting into one on a hot summer's day, instantly satisfied with its thirst quenching abilities. It's a fond memory of mine from the Raglan Gypsy Fair.

Gus Tissink Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton are where we turn.

Call us for the best in season, local produce CONTACT GUS TISSINK

0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz

WORDS RACHEL HART

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NOURISH

One of the world’s oldest fruits, pears have been enjoyed since ancient times. Cherished for their smooth, soft and creamy texture, pears are so loved that there are now more than 3000 varieties around the world. They come in all sorts of colours, shapes and sizes, ranging from New Zealand favourites like the humble green Packham pear to the Buddhashaped pear, moulded on the vine and sold by a farmer in China for nine dollars apiece.

Because they don’t ripen on the tree, pears have to be picked first then left in a warm, sunny spot to mature. While biting into a crunchy pear is no fun, this allows our locally grown pears harvested in February and March to be available all the way until November. To make sure you’re choosing a goodie, gently press the top of the pear right by the stem—you’re looking for just a little bit of give. If the flesh is soft, it’s past its best.

Like their cousin the apple, pears are also pretty good at keeping the doctor away. While they offer up a reasonable dose of vitamins and minerals, it’s their fibre content that really propels pears into the league of healthy foods.

Pears are one of the highest-fibre fruits on the market, with one single fruit providing an impressive quarter of your daily need.

Notably, pears contain pectin, a prebiotic fibre that nourishes the healthy bacteria in your gut which in turn helps to reduce inflammation, lower cholesterol and ward off cancer. And yes, that’s the same pectin responsible for thickening in jellies and jams, which is why pear is also a popular fruit for preserves.

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NUTRITION

preventing and managing type two diabetes. Recent research has shown that eating pears regularly contributes to weight loss and stable blood glucose levels. This is partly thanks to their high fibre content as well as their low glycaemic index, which means that although they do contain natural sugars, snacking on a pear won’t send your blood sugars spiking and will keep you full for longer.

Low in acidity and gentle on digestion, they are also hypoallergenic, which is why you’ve probably never heard someone claim to be sensitive to pears! If you’re eating pears for the health benefits, make sure to leave the skin on, as the peel has three to four times the amount of fibre and nutrients as the flesh within.

In autumn, pears make a great snack on their own, can be included in the main meal and even make up some of our favourite desserts.

You can scatter them on top of a warming bowl of porridge, pair them with blue cheese and crackers for a sophisticated starter, and roast them and toss alongside rocket, prosciutto and walnuts for a stellar autumnal salad. Or enjoy poached pear, pear crumble or upside-down pear cake as a wonderful way to end a meal with a touch of healthy sweetness.

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.

Pears have gotten some special attention for their role in

Th e h e a r t o f H a m i lt o n 181 Victoria Street Hamilton 07 839 6680 Mon to Fri 7:00am – 3pm Sat & Sun 8:00am – 4pm www.scottsepicurean.co.nz

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

F R ES H AUTUM N PEA R S RECIPES & IMAGES KATHY PATERSON

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NOURISH

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RECIPES

I’ve never under-rated the pear—they sit among my favourite fruit, so you will often see me using pears in my recipes.

The Packham pear would be my go-to pear, especially sliced onto my morning porridge, but there are many other worthy varieties too.

Along with tomatoes and avocados, pears need to ripen. Unripe pears are very firm, gritty and dry, so do buy ahead and ripen your purchase.

A pear ripens from the centre, so keep an eye out and your sense of smell sharp. As a pear ripens it becomes fragrant, so sniff away.

Ripe pears are juicy and buttery, and there is nothing better than eating a perfectly ripe pear with its juice running down your hand.

SIMPLY ROASTED PEARS 3 ripe Beurre Bosc pears or other russet-coloured pear varietal 2 tbsp soft brown sugar a good drizzle extra-virgin olive oil freshly ground white pepper a few sprigs fresh thyme 100ml white wine a good squeeze of lemon juice Preheat the oven to 200°C. Line a large roasting tray with baking paper.

Thickly slice the pears lengthwise. You should get four slices from each pear. Place in a single layer in the prepared tray.

Sprinkle over the brown sugar, drizzle over the oil and grind over some pepper. Scatter pears with thyme. Mix together the wine and lemon juice and drizzle over the pears.

Place in the oven to roast for 30–40 minutes until just tender. I like to remove from the oven and baste pear slices in the roasting juices halfway through roasting. Remove from the oven and set aside to cool.

Serve roasted pears on a cheese board. Use with blue cheese, a vintage cheddar or goat’s cheese.

Add to a salad using leafy greens, blue cheese, toasted sourdough bread and nuts.

BAKED BRIE OR CAMEMBERT SERVES 6

150g Brie or Camembert 1 tbsp runny honey a few fresh herb flowers or other edible flowers Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the unwrapped Brie or Camembert on the prepared tray.

Score the top using a sharp knife then place in the oven to bake for 15 minutes. If you gently shake the tray you will see the Brie or Camembert wobble in the centre.

Remove from the oven and transfer, paper and all, to a serving board or plate. Warm the honey and drizzle over.

Scatter over a few fresh edible flowers or you could scatter with soft herb leaves.

Serve with roasted fresh pears and flatbread.

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PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

GRILLED CHEESE, ONION AND FRESH PEAR TOASTIES In need of a little love? Make a glorious grilled cheese sandwich.

MAKES 2

15g butter, plus extra for buttering bread slices a dash of olive oil 1 medium onion, finely sliced 1 ripe but firm pear, quartered, cored and sliced sea salt and pepper ¾–1 cup coarsely grated cheese, such as Gouda, Gruyere or Cheddar

Heat a heavy-based frying pan over medium heat.

Spread the cheese mixture on one side of each of two bread slices. Top with the onion and pear mixture. Spread the Dijon mustard on the remaining two bread slices and place mustard-side down on the cheese mixture to make sandwiches. Butter the outside of each sandwich on both sides.

Place sandwiches in the hot pan and cook until the bread is golden brown, then flip the sandwich and cook the other side. Serve.

1 buffalo Bocconcini, torn into pieces 4 slices bread (a potato sourdough bread is good here) 1 tsp Dijon mustard Heat a wide heavy-based saucepan or frying pan over low heat. Add the butter and oil, and as the butter melts and bubbles, add the onion. Cook until the onion softens and turns lightly golden, stirring from time to time to prevent sticking (about 7 minutes). Transfer onion to a plate then add the sliced pear and cook until tender and golden, turning once. Season with salt and pepper and add to the onion. Set aside to cool.

In a bowl, combine the grated cheese and torn buffalo Bocconcini.

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz

FRESH PEAR COBBLER Cobbler may be the best reason to turn on the oven. Its crisp yet short-textured topping is a family favourite.

Ice cream essential!

SERVES 6 PEARS

5–6 ripe pears juice of 1 small lemon 1 tbsp caster sugar COBBLER TOPPING

1¼ cups plain flour 1½ tsp baking powder a pinch of salt ¼ cup caster sugar 35g cold butter, diced ½ cup flaked or slivered almonds 200ml cream raw sugar for sprinkling icing sugar for dusting, optional Preheat the oven to 180°C. Quarter and core the pears then slice quarters in half. Toss in the

lemon juice and sugar and place in a 6-cup-capacity ovenproof dish.

Place the flour, baking powder, salt and sugar in a food processor and process for 10 seconds to sift. Add the butter and process until the mixture resembles fine breadcrumbs. Add the almonds then pour in the cream through the feed tube, only processing until the mixture begins to come together.

Dollop the cobbler topping over the pears then sprinkle with raw sugar. Place in the oven and bake for 10 minutes. Lower the oven temperature to 150°C and continue to bake until the cobbler topping is golden brown and cooked through (35–45 minutes).

Remove from the oven and allow to sit for about 10 minutes before serving.

To serve – dust the pear cobbler with icing sugar (optional) and serve with ice cream. Salted caramel ice cream would be my pick.

BESPOKE EVENTS AT YOUR LOCAL

CREATING INTIMATE, BESPOKE EVENTS SINCE 2016 027 537 1853 | events@hayescommon.co.nz

JAMMING

with Wayne Good

Autumn is often referred to as harvest season.

Right now, there is an abundance of produce and thus the perfect time to get preserving.

Wayne Good from Arkanda shares with us a few of his favourite recipes for you to try.

RECIPES WAYNE GOOD | IMAGES BRYDIE THOMPSON

JOIN WAYNE IN HIS KITCHEN FOR ONE OF HIS POPULAR COOKING CLASSES. For more details and to book email wayne@arkanda.co.nz www.arkanda.co.nz

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

This Autumn he has three great classes lined up: French High Tea with Flowers, 21st March - SOLD OUT Pickles, Chutneys and Preserves, 27th March Rustic French Cooking, 17th April – SOLD OUT, new date added 24th April

NOURISH

BEETROOT AND HORSERADISH SAUCE Beetroot goes far beyond being swamped in vinegar and eaten on a classic Kiwi salad.

This delicious sauce is perfect with roast beef; however, it is very suited to be served with smoked salmon, gravlax or even a good strong blue cheese.

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RECIPES

BOYSENBERRY AND CHAMPAGNE JAM High Tea. Synonymous with baby scones, clotted cream and a good berry jam. Adding Champagne to this boysenberry jam adds a sense of class. Just imagine saying, “Would you like to try my berry and Champagne jam with your scone?” And of course there is the rest of the Champagne to be consumed with your high tea … yum!

2 large beetroot 2 onions, finely chopped

1kg boysenberries (frozen are fine)

2 red capsicums, deseeded and roughly chopped

3 cups sugar

1 tbsp salt

½ cup Champagne (or a good Methode will do)

3 tbsp prepared horseradish sauce 1½ cups sugar 3 cups spiced vinegar Peel and coarsely grate the beetroot. Place this with all the other ingredients into a pan and bring to the boil, for about 10 to 15 minutes.

Remove from the heat and cool slightly. Purée in a food processor and sieve into a clean pan.

Bring back to the boil and simmer for about 15 minutes or until the mixture is the consistency of a thick sauce.

Place berries into a pot and heat slowly. This is especially important if the berries are frozen.

Add the sugar and stir until boiling and dissolved. Boil for about 10 to 15 minutes. Check for setting.

(A trick my mother taught me is to place a wee bit of jam onto a dish and place it into the freezer. Check to see after a few minutes if it is developing a skin. This is an indication that it is setting.)

When the jam is setting, add the Champagne and boil again for about another 5 minutes or so.

Place into sterilised, dry jars and seal straight away.

Place into sterilised jars and seal.

Makes about 4 jars.

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info@treetownkitchens.co.nz | 07 827 7309 | www.treetownkitchens.co.nz

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

Autumn's Ought To’s WORDS LYNDA HALLINAN

An admission: I am a very ardent gardener and a very apathetic housewife. I'm not ashamed to admit that I still haven't outgrown my childhood habit of shovelling things under the bed; as an adult, I've simply increased the storage capacity by sleeping in a queen size bed.

My housekeeping motto has always been ‘out of sight, out of mind’, but applying a similar strategy outdoors quickly results in a nightmare of health and safety hazards in autumn. You only need slip once on a mossy path or skid down a bank bum-first on a toboggan of fallen leaves to regret being remiss with garden maintenance this season.

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

Autumn delivers a last hurrah of abundance with an inevitable side helping of atrophy. It's impossible to ignore the blight-spotted foliage on my laden quince trees, the tired vines supporting the last trusses of spotty tomatoes, the codling moth worm holes in my apples and the rusty foliage beneath my rose garden's final flowery flush, but none of these are reasons to panic. By the time powdery mildew spores sprinkle their fungal pixie dust all over my pumpkin vines, they're on their last legs anyway and are merely biding their time until Jack Frost arrives to finish them off.

“If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome," said the 17th-century English poet Anne Bradstreet.

This is also true of autumn, for if everything didn't fall apart at once, even I could pretend not to notice the mess, but as it does and I can't, here's a quick list of clean-up chores that really can't be neglected.

Lightly prune hedges and lop off low hanging branches that are encroaching on paths. Waterblast concrete patios and spray slippery decking timber. Pull perennial weeds before they spread their seed. Rake leaves as they fall from deciduous trees, lest they smother all the plants at their feet. Squirrel away potatoes, kumara, pumpkins and squash in a cool, dry shed and harvest herbs to dry.

In the orchard, if your peaches and nectarines fell victim to black spot or brown rot in summer, apply a clean-up spray of Yates Liquid Copper to prevent reinfection from overwintering fungal spores. Spray the grass under your trees as well. Remove any mummified fruit still hanging on and pick up and dispose of any diseased fallen fruit.

And finally, cover up: sow green manure crops, such as broad beans, blue lupins, phacelia and mustard, in any empty vegetable beds. These living mulches protect bare soil from weather damage, prevent nutrient leaching, provide a habitat for beneficial insects and replenish the soil with organic matter when dug in prior to spring planting.

Like quickly chucking a duvet over crumpled, untucked sheets, or hurriedly constructing a Jenga-tower of unwashed laundry in your hall cupboard, cover crops are the untidy gardener's ally, helping to hide the worst of the weeds should friends pop in for an impromptu gander at your autumn garden.

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GARDENING

Seasonal Checklist

· Keep planting brassicas, from cabbages and caulis to broccoli and Brussels sprouts.

Feed fortnightly with liquid fertiliser to encourage good growth while there's still remnant warmth in the soil. · Sow hardy salad greens, such as miner's lettuce, perennial rocket, bok choy, lamb's lettuce and mesclun. · Buy, and don't forget to plant, springflowering bulbs, from daffodils to oldfashioned freesias. Give tulips a spell in the fridge for 4–6 weeks to foster a better blooming. · If your lawn suffered over summer, help it perk back up with a sprinkle of lawn fertiliser and regular irrigation. Pull weeds and spot sow any gaps with fresh seed; Yates have a nifty product—Quick Fix Lawn Seed & Fertiliser—that combines fast-germinating grass seeds, fertiliser and bird repellent all in one.

PLANT SOMETHING NEW THIS AUTUMN! Try Yates Kohlrabi, Yates Florence Fennel Zefa Fino or Yates Cabbage ‘Red Mini’.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ  

PRECISION CUTTING & PROFESSIONAL COLOURS

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RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

I started this year with a little more determination than most to shed the extra kilos. After a number a lifestyle tweaks, from cutting down my caffeine and alcohol intake and finding ways to integrate exercise into my everyday life, I have started to tackle carbs, which are surprisingly harder than cutting the caffeine and wine!

A ketogenic diet cuts your carb intake to just 5%. This means instead of relying on sugar (glucose) that comes from carbohydrates (such as grains, legumes, vegetables and fruits) for your energy, the body uses stored fat.

I have found mealtimes a breeze, but my weak point is 3pm. You know that time of day when lunch was a while ago and dinner is a long way off. Having some delicious and healthy snack options on hand makes life really easy.

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

Packed full of seeds, these super simple crackers are delicious topped with avocado for the perfect snack. They are also an awesome addition to a platter with cheese or hummus.

1/3

cup ground almonds

1/3

cup sunflower seeds

1/3

cup sesame seeds

1/3

cup pumpkin seeds

1/3

cup flaxseeds

2 tbsp poppyseeds 1 tsp salt 1 cup water

MAKES 16–18 BALLS Low carb and very low in sugar but still able to help with the sweet cravings, I sweeten mine with maple syrup, 1–2 tbsp is plenty, but you can switch this out for other sweeteners like monk fruit, yacon or xylitol.

2½ cups desiccated coconut 1–2 tbsp maple syrup 1 tsp vanilla extract ¼ cup coconut oil, melted ½ cup coconut cream* 150g dark chocolate (70% cocoa or more) 1 tbsp coconut oil Mix together the coconut, maple syrup,

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RECIPES

Mix everything in a bowl and leave for 1–2 hours.

Line a baking tray (approx. 38cm x 26cm) with baking paper then, using a spatula, spread the seed mixture evenly over it.

Sprinkle with ½ tsp of flaked salt.

Bake at 180°C for 30–40 minutes until golden brown all over. Allow to cool before breaking into shards and storing in an airtight container.

Hint – Change up the flavour by adding chopped herbs like rosemary or thyme, cumin or fennel seeds.

vanilla, coconut oil and cream and mix well.

Roll tablespoonfuls into balls and then chill until firm.

Melt the chocolate and coconut oil together.

I do this in a glass bowl in the microwave.

Chop the chocolate into small pieces and heat on high for max. 1 minute, then stir until smooth.

Dip each ball into the chocolate before setting on baking paper.

Once set, store in an airtight container in the fridge.

*Place the coconut cream in the fridge for a few hours prior so you can scoop out the thick cream only.

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OPEN WED - SUNDAY 10AM TO 4PM

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PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

Sometimes you just need bread! This isn’t quite a slice of Volare sourdough, but it fills the gap. Unfortunately, the dough doesn’t have the structure to be baked into a loaf so making buns is the best solution.

These freeze well and are the perfect solution for a keto burger, a sandwich and even toast in the morning.

1/3

cup psyllium husks (available at Vetro Hamilton and The Herbal Dispensary, Raglan) 1¼ cups ground almonds (almond flour if you can find it is even better) 2 tsp baking powder ½ tsp salt 3 egg whites 2 tsp apple cider vinegar 1¼ cups warm water 1 tbsp sesame seeds for sprinkling on top

In a bowl, mix the dry ingredients together. Add the egg whites and cider vinegar and mix until combined.

Pour in the boiling water and stir really well until it comes together as a dough.

With wet hands, divide the dough into six and shape these into buns, placing on a lined baking tray. Sprinkle tops with sesame seeds and bake at 180°C for 1 hour. The buns should sound hollow when you tap them.

Allow to cool completely on a cooling rack.

PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

IMPRESS THIS AUTUMN RECIPES MAURICE MONTERO | IMAGES ASHLEE DECAIRES

RECIPES

EASY TIRAMISU FOR ADULTS ONLY This is the easiest tiramisu you’ll ever make and sacrilegious to Italians because there is no zabaglione (whipped heated eggs and sugar) involved. Make this delicious dessert ahead of your dinner party and finish it off in 10 seconds. If you want to make it extra special you can garnish it with crushed Flake and some gold leaf to really wow your guests.

SERVES 4

One of the great things about Mr Pickles, in Hamilton, is the ever changing menu. Heavily influenced by the seasons, with a good dose of experimentation in the kitchen, you are always guaranteed to find something new and delicious.

Head Chef and co-owner Maurice Montero has shared a couple of his favourite dishes, including his famous croquettes. While Maurice’s partner in crime Mat Pedley offers up the perfect match for each—it’s not called Mr Pickles for nothing.

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TIRAMISU CREAM

400g/2 x 200g packs mascarpone 75 ml marsala wine (available from Vetro Hamilton) ½ cup icing sugar 400ml whipped cream, whipped to yoghurt thickness COFFEE MIXTURE FOR LADY FINGERS

2 double shots strong coffee 50ml marsala wine

To start, whip the cream up to yoghurt thickness and keep cold in the chiller. In another bowl add the mascarpone, marsala and icing sugar and mix together till smooth.

Fold the cream and mascarpone mixture together with a spatula till the cream is incorporated.

Set aside until ready to build the tiramisu.

Mix the coffee (make sure it’s nice and strong) with the icing sugar and marsala.

Take a whiskey glass and put a tiny layer of the mascarpone cream on the bottom. Dip the lady fingers in the coffee mixture and place on the cream.

Repeat this till your glass is full, finishing with mascarpone mixture.

Cover and set in the fridge until ready to serve. Finish the tiramisu by sprinkling cacao over it.

3 tbsp icing sugar 1 packet lady fingers cacao to garnish

Serve with what else but an Espresso Martini for a double hit.

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

CROQUETTES WITH HABANERO MUSTARD

BRAISED BEEF CHEEKS

SEASONING

2kg beef cheek

1tsp ras al hanout (available from Vetro)

1 brown onion, peeled and roughly chopped

1 tsp ground white pepper

1 carrot, peeled and roughly chopped

1 tbsp parsley

1 stalk celery roughly chopped

salt

2 bay leaves

When all the stock is incorporated, add the beef cheek, ras al hanout, parsley and white pepper and season the mixture with salt to taste. Pour the mixture into a baking paper lined oven dish and fill with the mixture to about 2.5 cm high and cover with baking paper.

1 tbsp of black peppercorn Place the beef cheek, onion, carrot, celery, bay leaves and peppercorns in an oven dish.

Cover with water and wrap the dish with tin foil. Place the oven dish in a preheated oven at 170°C and cook for 2.5 hours till the cheeks are falling apart. If they don’t fall apart, cook them a bit longer (the bigger the cheeks the longer they will take).

When the cheeks are cooked, strain the liquid in a pot and reduce the liquid by half to be used to make the roux.

Remove the layer of fat off the cheeks and break them apart.

Cool this mixture down till it is firm and set.

At this stage cut the mixture in cubes of 2.5 cm. You can leave this for a few days or freeze till needed.

CRUMB

1 cup of all-purpose flour 4 egg whites 2 cups of Panko Breadcrumbs

BROWN ROUX

100g butter 1 small brown onion, finely chopped ½ cup all-purpose flour 4-5 cups of reduced stock from cooking the beef cheeks In a separate pot, add the butter to melt, add the onion and cook on low heat till they are translucent. Add flour and keep stirring till the flour browns.

When the flour is brown, add the stock little by little, whisking it into the flour mixture (use a long whisk because it will be steaming and boiling vigorously).

Season the flour with pepper and salt, blitz the Panko in a food processor till nice and fine, whisk the egg whites with a tablespoon of water and a pinch of salt till liquid.

Flour the croquettes and shake the excess off. Wet your hands with the egg white and rub all the crevasses with egg white. Drop them into the Panko and cover them. Repeat egg white and Panko just before frying.

TO FINISH

Deep fryer or pot with canola oil Al Brown’s habanero mustard Deep fry the croquettes at 170°C till golden brown and serve with habanero mustard.

A firm favourite on the Pickles menu, there is a little bit of work involved to put these delicious morsels together, but this can all be done ahead of time. Meaning you can have all the prep done a day in advance. Just deep fry before serving and then sit down and enjoy them with your guests and a glass. Mat recommends a Central Otago Pinot Noir like Burn Cottage Moonlight Race.

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

SALAD WITH PROSCIUTTO, WITLOOF, COFFEE MAYO, NZ FIGS AND BUFFALO CHEESE An autumn melon and ham salad with a twist.

Instead of using ripe melons, autumn is a great time to use New Zealand figs. Pair this with the creamy Clevedon buffalo cheese and transform a classic into something special. Make the mayonnaise well in advance and whatever cheese and prosciutto you have left over will make for a great sandwich the next day.

TO FINISH

6 pieces of witloof (Maurice says you can find these at The Gouda Shop in Hillcrest and Rototuna) olive oil lemon juice 1 packet sliced prosciutto 4 fresh New Zealand figs

COFFEE MAYONNAISE

2 egg yolks 10ml water 1 tsp Dijon mustard dash of rice vinegar 1 cup canola oil 1 espresso shot (cooled down) salt and sugar to taste (on bitterness and roast of coffee) In a food processor, add the egg yolks, water, mustard, vinegar and start mixing. Slowly add the oil to incorporate till mixture thickens.

Place mixture in a bowl and fold in the cooled down espresso shot and season with salt and sugar.

1 jar Clevedon marinated buffalo curd (available from La Cave) fresh black pepper Spread a thin layer of buffalo cheese on a plate with a spatula. Cut the witloof in 2cm chunks and season with a dash of lemon juice, olive oil and salt. Mix this and lay over the plate (you can do separate plates or one big one for family style). Loosen the sliced prosciutto and drape over the witloof. Add a few dollops of coffee mayonnaise on top of the prosciutto. Cut the figs in quarters and drizzle with olive oil, flaky salt and cracked black pepper.

This will keep a week in the fridge.

Mat says serve this fresh autumnal salad with a drier style Riesling, like the Central Otago Rippon young vine.

OPEN SEVEN DAYS FROM EIGHT AM

theshackraglan.com

BOW ST, WHAINGAROA, RAGLAN

Mr Pickles Down the Lane, 298 Victoria Street, Hamilton mrpickles.co.nz

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

CELEBRATING THE WONDERFUL WAIKATO WITH A WEEKEND OF

Foodie Events.

1 ST - 5 TH APRIL 2021 EASTER WEEKEND

SEE EVENTS AND BOOK TICKETS ONLINE AT

THANKS TO

waikatofoodinc.com/feastwaikato

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RECIPES

Go Nuts RECIPES & IMAGES AMBER BREMNER

I have a whole nut and seed department in the fridge (they last longer there) because they’re an absolute staple in a plant-based diet. Nuts provide healthy fats, protein and fibre, but most importantly—texture and flavour. Cashews are my go-to for creamy dishes, including desserts, while walnuts are the winner for roasty, toasty, bold flavours and a bit of crunch.

PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

Gochujang Bean & Walnut Balls Gochujang is a Korean chilli paste made with fermented chillies and soybeans. It’s salty, spicy (but not too spicy) and adds a deep umami flavour that really hums in this Korean style take on vegan meatballs. The balls are made with a base of black beans, toasted walnuts, oats and chia seeds (which act as an egg replacer in this recipe). Once baked, they’re boldly flavoured, warming and hearty, tender on the inside and a little crunchy on the outside. You could use a food processor to save time, but I prefer to do it by hand so that the mixture has some texture and bite. Gochujang is widely available in the Korean section at supermarkets.

BEAN AND WALNUT BALLS

1 tbsp chia seeds 3 tbsp water ½ cup walnuts 1 can black beans, rinsed and drained ½ cup porridge oats ¼ red capsicum, very finely chopped 2 tbsp gochujang 2 tbsp soy sauce or tamari 1 tsp sesame oil 1 tbsp fresh ginger, finely grated 2 cloves garlic, crushed or finely grated cooking oil or oil spray

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

GOCHUJANG GLAZE

3 tbsp gochujang (available at Vetro Hamilton) 3 tbsp maple syrup 3 tbsp rice vinegar 1½ tbsp soy sauce or tamari 1 tbsp sesame oil 1 clove garlic, crushed or finely grated Preheat oven to 220°C. Mix chia seeds with water and set aside for 10 minutes. Toast walnuts in a dry frying pan over medium heat for 5–7 minutes, stirring constantly, until browned in places and fragrant. Let the walnuts cool for a few minutes then finely chop.

Roughly mash black beans, then add all other bean and walnut ball ingredients (including walnuts and soaked chia seeds). Mix thoroughly and ensure everything is evenly distributed. Roll into 20 even sized balls (about 1 tbsp per ball) and place on a baking sheet. Brush with a little oil, or spray with cooking oil, then bake for 20–25 minutes or until browned and firm.

While the balls are cooking, make the gochujang glaze.

Put all ingredients into a small saucepan and bring to a simmer. Cook for 3–4 minutes, or until glossy and slightly thickened. Set aside until ready to serve.

Spoon a little glaze over each ball and enjoy as a snack with a cold beer, or serve with rice, slaw or kimchi and make a meal of it.

Tomato & Cashew Soup This is a simple soup recipe that’s ideal to help use up a glut of home grown tomatoes (or cheap seasonal produce from the shops). Soaked cashews blend with roasted tomatoes to create a silky, creamy and perfectly smooth tomato soup. This soup is vibrantly coloured and tastes purely of full flavoured tomatoes— intentionally a blank canvas that can be swung in any direction by adding spices or toppings to your heart’s content. Here I’ve taken inspiration from Indian tadka, serving the soup topped with spices and curry leaves tempered in hot oil.

SOUP

1 cup (150g) raw cashews 1.5kg ripe tomatoes (about 12–13 medium sized) 3 cloves garlic, skin on 3 cups vegetable stock ¼ tsp salt ¼ tsp pepper

blender. Blend for a few minutes, until the soup is perfectly smooth and creamy. You may need to do this in batches depending on the size of your blender. Pour the soup into a saucepan and simmer for 5–10 minutes. Taste and add salt, pepper, sugar and vinegar to balance the flavour of the tomatoes—which will vary depending on their ripeness.

Be amazed at how just a little acid (vinegar) can brighten it up, without tasting pickled.

Serve soup topped with a drizzle of the spiced oil and fried curry leaves (pictured) or go your own way with a dollop of basil pesto or yoghurt, some croutons or chopped herbs.

½ tsp sugar ½ tsp white wine vinegar

To make the curry leaf topping, just before serving heat oil in a small frying pan over medium heat. Add spices and cook, stirring, until the spices become fragrant and begin to sizzle and pop a little. Add the curry leaves and fry for another 30 seconds or so, until you can see them change colour and crisp up.

SPICE AND CURRY LEAF TOPPING

2 tbsp cooking oil (I used grape seed) ½ tsp black mustard seeds ¼ tsp cumin seeds ¼ tsp fennel seeds ¼ tsp chilli flakes (or more if you like it hot) 20 fresh curry leaves (approx.)

Preheat oven to 180°C. Cover cashews with hot water (from the tap is fine) and set aside to soak.

Halve tomatoes and arrange cut side up on a lined baking tray with a rim. Poke garlic cloves between the tomatoes.

Roast for an hour, until the tomatoes lose some of their moisture and start to colour in places. Drain and rinse cashews. Remove skins from garlic cloves, then put the garlic, tomatoes, cashews and vegetable stock into a

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.

FOR THE ultimate CHEESE TOASTIE! With our award winning cheeses, proudly made in the Waikato.

A VA I L A B L E A T A L L G O O D C H E E S E S T O R E S  

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

BAC K T O B A S I C S

GO FISH! RECIPE BRAD KING | IMAGES BRYDIE THOMPSON

See recipe page 55

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NOURISH

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RECIPES

Nothing beats the taste of freshly caught fish and it always makes for an easy, nutritious meal. Nature’s bounty! At The Falls Retreat, our paddock to plate ethos definitely extends to the sea, where we look to source a variety of sustainable seafood for our menus. Being located in Southern Coromandel, we are blessed to be living in a region with relatively good access to source it freshly caught.

Snapper is recognised as the most popular recreational fish in New Zealand. However, with Forest & Bird listing this as ecologically unsustainable in their Best Fish Guide a few years ago, we are always looking for alternatives. Kingfish and bluefin are similar to snapper in terms of consistency and taste and make for a more sustainable option. And the good news is there’s plenty more choice! It’s worth pushing your boundaries further and trying the likes of kahawai, mullet and trevally—these are dark oily fish with plenty of flavour and worth introducing to your home cooking repertoire.

At The Falls Retreat, we often cure and smoke our seafood. It’s a great way to add taste and texture whilst also preserving fish (the addition of salt draws moisture out of the food by the process of osmosis and keeps it edible and safe to consume for longer). Hot smoking is by far the easiest method, and with a simple smoker and your own curing salt (kept in an airtight container to be able to use time again) you are ready to go.

A smoke/cooker is very portable and easy to use, so take it to your bach or next holiday to the beach so that you can experiment with your daily catches and different types of fish. You just can’t beat it for the taste!

let's get pickled. open tuesday to saturday, 12pm till late.

298 Victoria St, Hamilton

www.mrpickles.co.nz

07-839-7989

  mrpicklesnz

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

AS A FAMILY WE HAVE RECENTLY TAKEN UP FISHING AS A HOBBY AND HAVE ENJOYED UTLISING MY TRIED AND TESTED SMOKING AND CURING RECIPES FOR OUR OWN CATCHES ON MEALS AT HOME. TRY THIS FOR YOURSELF.

PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ

CURED AND SMOKED FISH FISH CURING SALT RECIPE

1kg brown sugar 750g coarse sea salt ½ tbsp ground cardamom 1 tbsp ground cinnamon 3 bay leaves ½ tbsp fennel seeds ½ tbsp cumin seeds 1 tsp chilli flakes ½ tbsp black peppercorns ½ tbsp whole cloves 2 star anise 3 juniper berries (find these amongst the array of spices at your local Vetro)

CURED SALMON SERVED WITH FENNEL & HERB SLAW AND SOUR CREAM ON CROSTINI For an entrée or light meal, use 150g of cured salmon and put together with a fresh green herb slaw. (Here at The Falls Retreat, we use organic produce from our gardens including mint, coriander, Vietnamese mint, Thai basil, snow pea tendrils and shoots and mustard greens, all depending on what’s in season.) Dress in extra virgin olive oil and lemon juice.

Serve with a quenelle of sour cream (we love the Lewis Road Creamery one!) and good quality crostini, garnished with orange segments and baby beetroot.

Easy and delicious!

Falls Retreat 07 863 8770 www.fallsretreat.co.nz

Mix brown sugar, salt, cardamom and cinnamon together.

Toast all other ingredients and finely grind.

Combine the sugar and salt mix with spices and mix well. Store in an airtight container and use as needed.

CURING METHOD When curing fish, it all depends upon size and thickness of product.

RECOMMENDED CURING TIMES; Terakihi/gurnard/kahawai—1–2 hours Salmon—6–8 hours

Cover fish in cure by sprinkling over top (do not massage!) Always remember to add more cure to the thicker parts of the flesh.

Once curing is achieved, wash fillets under cold water and pat dry.

Place on racks and put into fridge for at least 4 hours to produce the necessary pellicle, ready for smoking.

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Hot smoking usually occurs between 50–80°C, and we use this method for our white fish. Length of time depends on product and smoker but when ready the fish should be moist and flavourful and the flesh should flake apart.

5C F ROM E VE RY B OT T LE SO LD G O ES TO M ENTAL HE ALTH I N NZ

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

An Uncommon APPROACH WORDS DAVID WRIGLEY | IMAGES ASHLEE DECAIRES

PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

It’s mid-morning at Hayes Common in Hamilton East and a chef in his whites and a bartender in his denim apron are scouring the kitchen garden in front of the cafe. Both are carefully selecting herbs and edible flowers for their lunchtime mise en place.

In the kitchen garden everything has its proper place, explains Lu Cope, the gardener who looks after the gardens at Hayes Common. In addition to what can be used for cooking, she says, “The planting out the front is for shape and form plus the underplanting is all to deter mosquitos from the river!”

Through the kitchen and out the back door is the main garden.

This is where Lu grows the majority of the veg that supplements and complements the produce bought in to create not just the dishes on the menu but the drinks whipped up in the bar. There is a permanent planting as well as a seasonal one. To decide what to plant, Lu confers with Lisa Quarrie, Hayes Common’s owner and driving force. She will also discuss which seasonal crops will be used by the bar and the kitchen. They are an adventurous and demanding bunch. At the time of writing, the garden is boasting everything from lemon balm to Vietnamese mint, edible flowers to courgettes, tomatoes to figs. All this just a five-minute drive from the centre of Hamilton!

Lu, her husband Terry and their kids can often be seen watering and tending the gardens in the morning and the evening. They live just a few doors down the road so are firmly entrenched in the local community. They chat amiably with staff and customers alike, their collies weaving around their legs, sniffing out scraps dropped by careless diners.

Lu gardens organically and as sustainably as possible, trying “to minimise the introduction of new materials and return much of the waste back to the gardens”.

This means allowing certain plants to go to seed to propagate for the following season and using waste to fertilise the soil whenever possible.

F E AT U R E

when designing a menu and sourcing ingredients, combining his talent in the kitchen with his passion for sustaining and preserving New Zealand’s natural resources. As a keen recreational fisherman, James has strong feelings about New Zealand’s responsibility to manage its fisheries more sustainably.

James believes we need to “go back to small, local, low impact artisanal fishing. Simply put, if you take fish out of the ocean faster than they can replenish, you end up with nothing”.

James’ principles feed directly into what goes on the menu. “Any keen fisherman should have a deep love and respect for the ocean and would want to see it looked after, so we will only buy seafood from suppliers that harvest sustainably.”

He also believes that chefs have a responsibility to educate the public on alternatives to snapper and terakihi and to make use of parts of the fish that would normally be discarded. Showing people “there’s more to fish than a fillet”.

Reducing waste is an ethos you’ll find throughout the business from the milk that comes in reusable glass bottles from Dreamview to the fish boxes turned into propagation trays.

Reducing plastic is key, says Events and Business Development Manager Shona Lambert, and this is reflected in everything from the toilet paper choice to supporting initiatives like Again and Again Cups.

For all their sustainable credentials, Hayes Common manages to wear their ethical principles lightly. Service is easy-going and friendly, and the food is reliably delicious: from classics like Eggs Benedict with house-cured king salmon at breakfast to freshly shucked Te Matuku oysters for lunch alongside old favourites like battered fish and chips (using delicious but less famous varieties such as porae).

In the evening James really gets to flex his creative muscles. The Te Mana lamb shoulder for two or three, with peas, pomegranate and an unctuous lamb jus is as good a meat dish as you are likely to find. The meat is sustainably sourced of course but it’s the flavours that draw in the diners night after night.

This idea of a closed loop or a cycle is infused into the ethos of Hayes Common. The pickling brine from the green tomatoes that go into the delicious heirloom tomato salad is repurposed by the bar to create their Bloody Maria—a piquant and morish twist on a Bloody Mary (tequila taking the place of dreary old vodka).

Head Chef James Clark considers sustainability on a larger scale

LAWN PROBLEMS? we can help

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David Wrigley David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.

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PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

Bloody Maria

A brunch favourite—this is a twist on the classic Bloody Mary.

30ml tequila (we use Herradura Reposado)

Heirloom Tomato Salad,

SILKEN TOFU, SHISO, SESAME

90ml pickled green tomato liquid (from Pickled Green Tomatoes find this recipe on our website) 2 dashes Kaitaia Fire hot sauce 3 drips vin cotto salt & pepper

2 large heirloom tomatoes 8 small cherry tomatoes 200g silken tofu (available at most Asian supermarkets) shiso (can be substituted with basil leaves, tips and flowers while in season)

Season the tofu with salt and put aside (this can be done the day before).

Add all dressing ingredients to a bowl, jar or blender and whisk until combined.

DRESSING

Cut tomatoes (we quarter and half the cherries and slice the larger tomatoes into 5mm rounds). Season tomatoes with salt and pepper.

This will make more than required but will keep in the fridge.

Arrange larger tomatoes on a plate and spoon over 2 tbsp of the dressing.

300g sherry vinegar (available at La Cave & Vetro Hamilton)

In a small bowl mix your cherry pieces with 1 tbsp of dressing and spoon over the larger tomatoes.

salt & pepper

75g light soy sauce 25g sesame oil 625ml grapeseed oil

Arrange tofu on top and garnish with plenty of shiso or basil or both.

Cut tofu into whatever shape you like (we use different sized round cutters).

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tomato juice Build in a highball, with or without a chilli salt rim. Give a good stir, and garnish with cucumber, garden greens, lemon wheel, salt and pepper.

Whole Lemon Sole, Bacon Vinaigrette,

NOURISH

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RECIPES

CHARRED SWEETCORN + COURGETTE, TARRAGON FOR 2 PEOPLE

good processor and blend until very smooth.

2 flat fish (we use lemon sole but flounder is also a very good option)

Cut your shallots and courgette into 3mm rounds.

1 courgette

Finely chop your tarragon.

2 sweetcorn 2 shallots

Cut your lemon into wedges.

bunch of tarragon

Cut the corn off the cob.

salt

Cut bacon into small pieces and cook off lightly in a pan (you don’t want any colour).

If you got your flat fish whole, you will need to remove the gills and guts. This can be done by placing the fish belly down (so the eyes are facing you) with its head pointing to your left.

Cut a small incision just behind the pectoral fin following the gills. Stick your finger into its belly and pull everything out. If there is any orange roe, keep it. Next, put your finger around the gills and with some scissors cut them out whilst pulling with your finger. The guts and gills make awesome fertiliser or berley so you can freeze them down for next time you go out fishing. If you chose lemon sole you will need to remove the scales (flounder don’t have any). This can be done with a very sharp knife and cutting them off (google Japanese method for removing fish scales) or scraping them off with a spoon.

Add cooked bacon, vinegar and olive oil to a

Cut any roe you collected into 1cm pieces.

1 lemon 1 tbsp butter BACON VINAIGRETTE

250g bacon 80ml cab sav vinegar (can be subbed with red wine) 20ml olive oil Get a pot of water boiling and season the water so it tastes like ocean water. Boil your corn for 8 minutes then set aside to cool.

Get 2 large pans very hot and add cooking oil. Once the oil starts shimmering add your flat fish belly down and cook for 3–4 minutes or until golden brown. Add your butter and move the pan around a bit so the butter starts foaming and gets all over the belly of the fish.

This should take about 30 seconds. Now flip your fish with a large spatula and turn the heat down to low. Leave in pans to cook for a further 1–2 minutes.

To check the fish is cooked, pull some meat off the bone with a spoon. If it flakes away easily it's done. Remove fish from the pans and put onto your plates.

Turn heat back onto high for one of the same pans and throw in your shallots and roe if you collected any earlier, cook for 2 minutes or until shallots are soft. Then add 2 heaped tablespoons of bacon vinaigrette and cook for 30 seconds. Then add your corn and courgettes and cook for a further 2 minutes, regularly moving the veg around until the courgette just starts to soften. Take off the heat and add in your tarragon and season with a little bit of salt. Spoon the veg mix over your fish and serve with a couple of lemon wedges.

Hayes Common 33 Jellicoe Dr, Hamilton East www.hayescommon.co.nz

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

MOUTH-WATERING

MOUNT IMAGES ILK. PHOTOGRAPHY

If this past year has taught us anything it’s to appreciate what we have here in New Zealand.

Places like Mount Maunganui draw our attention each summer for the shimmering white sand and crystal surf, but as the weather cools down our feelings for this town don’t have to.

The Tourism Bay of Plenty team recently released Dine on a Lime, a handy guide highlighting some sensational stops on a foodie tour of the Mount, all easily accessible on a Lime scooter.

Whether you jump on a Lime, put on your walking shoes, use pedal power or take the car, we discovered there is more to the Bay’s top beach spot than bikinis and beaches. Here are a couple of the highlights.

TAY STREET STORE Tay Street Store is arguably the cutest little cafe and store in Mount Maunganui, with a big emphasis on supporting sustainablyfocused, local suppliers (and fuelling coffee lovers with a Mt Atkinson roast).

Originally from Hamilton, owner Steph Meaden spent 20 years holidaying in the Mount and Pāpāmoa before she and her husband, Sam, made the move to the Bay from Auckland for a different life.

“The Mount always felt like an extension of home,” says Steph. “It’s such a beautiful, relaxing place to live.”

With a lifetime love for good food and coffee, Steph and Sam PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

moved to Mount Maunganui, purchased Tay Street Dairy which they fitted into a store, and set about sourcing local and sustainably-focused products. Word soon spread and their network grew. “We realised the amount of local small business talent here and all over New Zealand, and love working with these people.

Supporting other businesses is really important to us,” says Steph.

In addition to some epic local products, including Salt Bags (compostable nappy and dog waste bags), Sandbank smoothies, and Mount sourdough, Tay Street Store has fresh baking delivered daily from Mel at Wildflour. Her banana bread and cinnamon buns are crowd favourites.

Steph and Sam love being in the Mount and the lifestlye it enables them to live with their daughter Rumi and dog, Captain. “The environment helps eliminates life’s stresses. We put in the mahi and enjoy the lifestyle we’ve created through small business.”

PIZZAROMA Marco Fabrin has had a lifelong love for pizza. Born in Italy, Marco came to New Zealand at the end of 2009 and has spent most of the last 10 years in Mount Maunganui, working in local food markets and as a private chef.

Now, with his wife Daiana who has been his “right hand” through all his New Zealand culinary adventures, Marco is showcasing his work ethic and incredible culinary skills at his own pizza place, Pizzaroma, in Mount Maunganui—and it has customers coming back for more.

One of the stand-out favourites is the ham and mushroom pizza,

something that delights Marco. “That has been my favourite since I was a child. I think I have passed my love of this taste to the customer. It’s a traditional combo of Italian tastes, that’s why I think people love it so much.”

The pizza dough itself is a secret recipe, refined by Marco’s years as a chef in Italy and most of the ingredients are sourced from his home country. “This product is different to a normal pizza. It has a longer fermentation, lower calories, lower in fat and lighter than a common pizza.

“We use the best we can find, not the second choice. Customers come back to tell me they love the pizza. They love the taste.” But Marco says he hasn’t perfected his recipe yet. “The hours I work are so many, and it’s easy to give up without the passion. Dedication is one of the secret ingredients. Never stop studying and finding something new.”

FUSION COFFEE Fusion Coffee are a true local favourite, and that’s just the way they like it.

Run by Fiona and Murray Linton, the coffee roastery, store and cafe has been providing locally roasted brews and coffee beans for 21 years. Based on Totara Street in Mount Maunganui, people can sit back and chill in the funky warehouse-style premises, enjoy their Fusion Coffee and watch the beans being roasted onsite.

“It’s a great place to have a meeting,” says Fiona. “People also love to come here to buy their beans, see the roasting process and to talk to the staff. We enjoy the banter with customers.”

Fiona, who has lived in the Bay for 36 years, is Fusion’s roaster.

Together with her team she has created blends with true local flavour, like the full-bodied medium roast Arataki, or the Matakana blend with smooth hints of rich chocolate, vanilla and spiced apple notes.

“We want to be the port of call for the Bay’s coffee drinkers. We love bringing coffee beans from all over the world to the Bay and blending them for locals to enjoy right here.

“We’re just here for people who like good, fresh coffee.”

MOUNT MADE ICE CREAM Deb and Glenn Stubbs from Mount Made Ice Cream can turn anything into a magical dessert. In just four months, the little ice cream store based in downtown Mount Maunganui has been pumping out some pretty big flavours—and has quickly won the hearts of locals.

Deb grew up in Tauranga while Glenn came to the Bay from West Auckland over a decade ago. The pair have spent their careers in hospitality, both overseas and at home. Glenn is a chef who loves to play around with ingredients and flavours. “Glenn is the ‘get it done’ person and he loves experimenting,” says Deb. “I’m more of a ‘think it over’ person, so I’m the chief taster and critic.”

Much of what they use is sourced locally, like berries from Sommerfield’s, tea from Webster’s, chocolate from Solomon’s Gold and kiwifruit from Zespri. And then there is the super-local produce. “People are often calling us up offering leftover fruit which we can quickly make into a sorbet. We have a yearly tangelo juicing session from Mum’s tree, and we can’t wait for feijoa season!” says Deb. Doughnuts are also on the menu, inspired by Glenn’s time in Sweden. And for those after a savoury treat, Mount Made’s toasties are quickly becoming legendary in their own right. But the ice cream is the main game, and the menu is always changing. “We have some customers that come in for their regular favourites, but others come in just to see what we’ve come up with,” says Glenn.

“We try and balance the classic with the seasonal,” adds Deb. “Everything is hand-crafted, very much made by us, right here. And we’re always up for suggestions on new flavours.”

FIFE LANE For five years, Kat and Ryan Dippie dreamed of opening a contemporary steakhouse with great food and superb service— now that dream is a reality. The Bay locals are the owners of Fife Lane, a chic eatery nestled in the industrial zone of central Mount Maunganui.

Outfitted in elegant black, white and wood design with an open kitchen, the restaurant has burst onto the Bay’s dining scene in a big way, quickly becoming known for its great food and genuine hospitality. “People love the food and drink, but they also love our

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service,” says Kat. “We really know our products and want people to have an overall experience.”

Diners can watch the chefs cooking their steak on the Mibrasa: a rare, closed barbeque oven invented in Spain. And if people can’t fit in a dessert, they can have a cocktail—like the lemon meringue pie: limoncello, Stolichnaya citrus vodka, vanilla liqueur, lemon, cream, sugar, and meringue. “The cocktails have become quite a talking point,” says Kat. “We’ve wanted to have this restaurant forever.

There’s nothing like it here in the Bay; we saw a gap in the market and went for it.”

IZAKAI It was over a bowl of ramen in Hong Kong that creative foodie inspiration struck.

Liam Millard and Ryan Christensen were travelling overseas for the Rugby Sevens and had stopped for a meal and a beer at a Japanese Izakaya.

As they were eating pork ramen they got to talking about pork and watercress (boil up) from Aotearoa and the thought came to them—Māori Japanese fusion.

1

The friends, both born and raised in the Bay of Plenty, then developed the concept into a wholly original dining experience—Izakai Bar and Eatery.

“When people come in, they feel like they’re the first ones to discover it,” says Ryan.

“When they get that first dish sat in front of them, like the ika mata—fresh yellow fin tuna, INDEX with coconut pana cotta, fish roe and passionfruit dressing—and then they’re like ‘wow, okay I was expecting something very different’.”

1

HAM AND

10

FRESHLY MADE BAGEL

MUSHROOM PIZZAdish. “When peopleLittle Guy Bagel and Brew The paua and prawn gyoza is another popular try that, we often hear Pizzaroma 373 Maunganui Road, them say that’s the best gyoza they’ve had in their life.”

10 Adams Avenue, Mount Maunganui

Mount Maunganui

“The discovery is fun for people and fun for us. We want people to ask about the menu and 11 ALMOND CROISSANT our servers are given the knowledge to answer the questions,” says Liam.

Eddies and Elspeth 2 TURKISH EGGS 2A Terrace Avenue,

The General

Once people discover Izakai, they often Avenue, return. With Izakai’s popularity well and truly Mount Maunganui 19b Pacific Maunganui established, Ryan and Liam areMount working on their next move.

12

CINNAMON BUN

Tay Street Store 3 CRAYFISH RAVIOLI “Let’s just say we want to bring our gyoza to more people,” says Ryan.

Alpino

154 Marine Parade,

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VIETNAMESE DUCK SALAD

Mixture Café 436 Maunganui Road, Mount Maunganui

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GREEN GODDESS SMOOTHIE

Mount Maunganui 16 Pacific “The fun part is when people take theirAvenue, first bite. It blows their minds.

We hope it’s down to Mount Maunganui Liam and I being so passionate about what we do.”

13 EGGS BENEDICT Rice Rice Baby 136 Maunganui Road, Mount Maunganui

Gratitude Eatery 7 Prince Avenue, Mount Maunganui 6

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9

15

CHEESE SCONE

Spongedrop Cakery 10 Salisbury Avenue, Mount Maunganui BLACK HOKEY POKEY ICE CREAM

Mount Made Ice Cream 262 Maunganui Road, Mount Maunganui 8

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Vitality Organics 322 Maunganui Road, PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ Mount Maunganui

Fife Lane Kitchen and Bar 512 Maunganui Road, Mount Maunganui MUFFIN

Central Deli 520 Maunganui Road, Mount Maunganui FLAT WHITE

Fusion Coffee 141 Totara Street, Mount Maunganui 17

TIKI DUMPLINGS

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HĀNGI-STYLE PORK RAMEN

TEMPURA ROLL SUSHI

Satori Lounge 309 Maunganui Road, Mount Maunganui

STEAK TARTARE

Johney’s Dumplings at Rising Tide 107 Newton Street, Mount Maunganui

Izakai Bar and Eatery 19 Girven Road, Mount Maunganui

at the Gourmet Night Market (Friday 5pm-9pm) and the Little Big Markets (first Saturday of the month).

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NOURISH

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RECIPES

Rising to

TH E CH ALLEN GE RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

This time last year, we all had a little more time on our hands and many, me included, spent much of that experimenting in the kitchen.

Sourdough experiments across the nation vied with Jacinda’s daily announcements for top spot in our feed. Not in my house! While I love a beautiful crusty loaf of sourdough, my neighbour makes a brilliant one and Volare have seven stores around the Waikato, I figure, why bother? A husband, six-year-old, two chickens and a cat are enough living creatures for me to keep fed and watered!

So instead, I always have yeast in my fridge and in less than a day, sometimes mere hours, I will have a delicious loaf fresh out of the oven, or possibly hot cross buns, flat bread for a platter or pizza for dinner. Here are a few of my favourites.

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Fruit Loaf

My grandmother used to whip up a loaf of fruit bread in her bread maker every few days. I loved it and still have a soft spot for a fruit loaf. Her secret was some ground cardamom ( you’ll find it at your local Vetro store).

Place the milk, water, butter and brown sugar in a small bowl and mix. Add the yeast and place in a warm place for 25–35 minutes. The yeast should cause the mixture to foam.

This loaf is a versatile one! Make it as a loaf for delicious fruit toast, plait it and drizzle with icing for an afternoon treat, or shape into buns for a traditional Easter bun.

In the bowl of your mixer (with the dough hook attached), place the flour, salt and spices. Mix well before adding the liquid. Knead with the dough hook for 10 minutes. Add the dried fruit and knead in.

¾ cup milk ½ cup boiling water 75g butter ½ cup brown sugar 2 tsp active dried yeast 1 tsp salt 4½ cups high grade flour 1 tsp mixed spice 2 tsp cinnamon ½ tsp ground cardamom ½ tsp ground ginger 1 cup mixed fruit

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Remove the dough from the bowl. Clean the bowl (I do this with hot water, so it retains some of the heat), before lightly greasing it and returning the dough back. Cover with cling film and/or a damp tea towel and place in a warm spot to rise. You want the dough to double in size.

Punch the dough down and shape into buns, place in a large loaf tin, or divide into three and roll and plait.

Cover with a tea towel and leave to rise again. When doubled again in size, bake in a pre-heated 190°C oven for 25–35 minutes for buns (around 40–50 minutes for a loaf depending on its shape and size). You know it is cooked if you tap it and it sounds hollow.

Remember, resist the temptation to cut into the hot loaf! It needs to cool completely before you make your first slice.

Focaccia

This is a great loaf for sandwiches (fresh and toasted), or added to a platter of cheese, dips and cured meats. I love a slice, still warm with a slather of butter. And when it begins to get stale, focaccia makes the best croutons or crostini.

2½ cups warm water 2 tsp dried active yeast ½ tsp sugar 5 cups high grade flour 1 tbsp salt ¼ cup extra virgin olive oil 2 tsp sea salt flakes Combine ½ cup of the warm water, yeast and sugar in a small bowl. Put the bowl in a warm (not hot or cool) place until the yeast is bubbling and aromatic—at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tbsp salt, remaining water and yeast mixture.

Once the dough has come together, continue to knead for 5–6 minutes on a medium speed. This is quite a wet dough so once I have kneaded it, I allow it to rise in the same bowl.

Simply cover with a damp tea towel and set aside in a warm spot to do its thing.

You want the dough to double in size and, depending on the temperature, this could take between 1 and 3 hours.

Coat a Swiss roll tin (or other high sided baking tray) with

just over half the olive oil. And this is the cathartic bit, or when the kids want to get involved. Tip the dough onto the welloiled pan and press away. With your fingertips you want to push the dough so it reaches each corner of the pan and you are left with a dimpled dough. Pour over the remaining olive oil and continue to press to spread this over.

When the dough rises again it will create the characteristic craggy looking focaccia.

If you do not make decent indentations in the dough, the finished product will be very smooth.

Put the dough in a warm place until it has doubled in size (about 1 hour). While the dough is rising a second time, preheat the oven to 220°C. I also pop my pizza stone in there to ensure the base of the bread cooks well too.

Liberally sprinkle the top of the focaccia with the sea salt and bake until golden brown (about 25–30 minutes).

Change up your loaf by topping with rosemary, olives, or caramelised onions before cooking.

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PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

Pide or Pizza Dough This is a super quick bread to make and delicious served with hummus and my dukkha. It also doubles as an easy pizza dough.

1 tsp dried active yeast 1 tsp sugar 2 tbsp warm milk 2/3

cup warm water

2 cups flour 1 tsp salt 1 tbsp extra virgin olive oil + extra for brushing Combine the yeast, sugar, milk and water in your mixer’s bowl. Place in a warm spot for 10 minutes to activate the yeast. Stir in ½ cup of flour, cover with cling film or a beeswax wrap and place in a warm spot for an hour.

Add the remaining flour, salt and oil and knead for five minutes (by hand or using the dough hook on your mixer). When the dough is smooth, place in a lightly greased bowl, cover and allow to stand for 1 hour.

Divide the risen dough into three and roll into approx. 12cm x 30cm ovals.

Brush with olive oil and sprinkle with dukkah.

Bake at 240°C for 8–10 minutes on a pizza stone if you have one.

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

Vicki's Dukkha 1 cup nuts (this is up to you, but I use ¼ cup each of cashews, pine nuts, almonds and pistachios) 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp fennel seeds 2 tbsp sesame seeds 1 tsp sea salt flakes ½ tsp cracked pepper Place the nuts on an oven tray and roast in a moderate oven for 10–15 minutes, being careful not to brown them.

Meanwhile, in a dry pan, toast the coriander, cumin, fennel and sesame seeds until they begin to pop.

Take these off the heat and allow to cool, along with the roasted nuts.

Combine everything in a food processor or mortar and pestle and process or pound until desired consistency.

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Flipping for

Pancakes RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

It’s in the name really. Let’s face it, when else do you get a chance to legitimately eat cake at breakfast?

PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

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RECIPES

Apple Dutch Pancake Fluffy Pancake Stack We often start Sunday with a stack of fluffy pancakes, and I can pretty much throw a batch together with my eyes closed. Banana and maple syrup is always a favourite, while berries, fresh or sauced, come a close second.

This recipe can be easily doubled or quadrupled to feed a crowd.

1 cup self-raising flour 2 tbsp sugar

If you can’t be bothered standing by a fry pan flipping pancakes to feed the hordes, the Dutch version is for you. A cross between a Yorkshire pudding and a pancake, they are quite impressive to serve.

Prepare the batter the night before for a fuss-free brunch the next day.

And like regular pancakes, you can get creative as you want with the toppings.

Make the batter ahead of time to allow it to rest. You might even want to do this the night before.

½ cup flour

When ready to cook the pancake, preheat the oven to 200°C.

pinch salt

1 egg

Melt the butter in a 25cm ovenproof frying pan and add the sliced apples. Sprinkle with a tablespoon of the cinnamon sugar and then pour egg mixture over.

¼ tsp baking powder

1 cup milk*

1 tbsp sugar

1 tsp vanilla extract

½ cup milk

25g butter, melted Mix the flour and sugar together in a large jug or bowl. In a separate bowl whisk the egg, milk and vanilla.

Carefully whisk the wet mix into the dry until you have a thick and smooth batter. Finally, melt the butter in your fry pan before whisking almost all of it into the batter. (I melt the butter in the pan to save on dishes and pre-grease my pan.) Wipe the excess butter out with a paper towel and use this to wipe the pan between cooking each pancake to re-grease the pan.

In a bowl mix the flour, salt, baking powder and sugar together. In a smaller bowl whisk the milk, eggs and vanilla together. Then whisk the wet ingredients with the dry to form a smooth batter.

3 eggs 1 tsp vanilla extract

Bake in oven for 20–25 minutes until puffed and golden brown.

30g butter 2 apples, sliced cinnamon sugar (¼ cup sugar and ½ tsp cinnamon mixed together)

Serve immediately with more cinnamon sugar, or maple syrup and cream, or yoghurt.

Place the pan back on the heat and pour in approx. ¼ cup of the batter. When bubbles appear all over the pancake it’s time to flip. Cook for around 30 seconds on this side, before flipping out and repeating again. If you go to flip the pancake and it is stuck, chances are it needs a little more time to cook.

By stacking the pancakes on top of each other you will keep them lovely and warm. *Replace the milk with buttermilk for an even lighter and fluffier pancake.

TIP

Turn down the heat! If the pan is too hot, the outside of the pancake will burn before the middle is cooked. It’s also more likely to stick to your pan.

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Banoffee Crepes

While I love the fluffy American style pancakes for breakfast, I find the European style crepes more versatile. They are just as delicious for breakfast but can also be turned into a savoury lunch (just omit the sugar). Fill with creamy mushrooms, chicken and tarragon, ham and cheese … the list goes on. Or, spread with Nutella, top with ice cream and passionfruit syrup, or fill, as I have below, with caramel bananas for a divine dessert.

1 cup flour 1 tbsp sugar pinch of salt

Treetown Kitchen Designer, Hayley Hohneck says these very on trend colours offer an alternative to the safe white kitchen.

The Planked Urban Oak is from the Woodgrain collection and is a warm oak-look Melteca with natural looking grain while the Possum is a beautiful on-trend sage green. www.treetownkitchens.co.nz

1 cup milk 4 eggs 25g butter, melted, plus more for brushing In a blender, puree flour, sugar, salt, milk, eggs and butter until smooth (about 30 seconds). Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Heat an 8-inch non-stick skillet over medium. Lightly coat with butter.

Quickly pour ¼ cup batter into centre of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan (1–1½ minutes). Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom (about 45 seconds). Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using. Wrap in plastic wrap and refrigerate up to 5 days, or freeze up to 1 month.

CARAMELISED BANANAS

75g butter 1 cup brown sugar ¼ cup cream 4–5 firm bananas Melt the butter and brown sugar in a large pan. When bubbling carefully add the cream and stir to combine. Add the sliced bananas and cook for 1 minute before taking off the heat.

Fill warm crepes with the caramelised bananas.

Top with more sauce, a dollop of whipped cream and some chocolate shavings.

TIP

We shot these recipes on Melteca Planked Urban Oak and Melteca Possum from Treetown Kitchens.

Unfilled crepes will stay fresh covered and stored in the fridge for up to 5 days, or freeze up to 1 month.

PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ

Mushroom & Cheese Buckwheat Crepes with Apple and Rocket Salad The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational.

2 tbsp apple cider vinegar

FOR THE CREPES

½ cup fennel bulb, very thinly sliced

1 cup buckwheat flour (available at Vetro Hamilton or The Herbal Dispensary, Raglan) ¼ cup flour ½ tsp salt 2 eggs

pinch salt 120g rocket 1 apple, cut into toothpick pieces Make the crepe mix ahead of time, allowing it to rest a few hours, or if possible, overnight.

Mix the flours and salt in a large jug or bowl.

Whisk together the eggs and milk, before combining with the flour mix. Set aside to rest.

Cook the mushrooms by melting the butter in a large pan. Add the garlic, mushrooms and saute until soft. If the mushrooms begin to stick or garlic burn add a dash of water. Add the spinach (if using) just before you take the pan off the heat.

2 cups milk 20g butter MUSHROOMS

25g butter 2 cloves garlic, crushed 250g mushrooms, sliced 120g baby spinach (optional) 200g shaved ham (optional) 120g Meyer cheese vintage gouda

covers the entire pan. Let the crepe brown on one side. You’ll know when it’s ready to flip as it will flip easily. Once flipped, remove from the pan and repeat with remaining batter.

To fill the crepe, lay each one browned side down, place mushrooms, cheese and ham (if using) on one half and fold the other half of the crepe over the filling. Put the filled crepes on a baking tray and cook at 200°C for 10–12 minutes until the cheese is melted and crepe edges are crisp.

To serve, place two on each plate and top with the salad.

When ready to cook the crepes, heat a pan over a medium heat. With a paper towel, rub a little butter around the pan, then ladle in about ¼ cup of batter. Swirl so the batter

SALAD

1 tsp Dijon mustard 3 tbsp extra virgin olive oil

wa ih ib e ach .co.n z

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS WAYNE GOOD CLASSES Join Wayne in his kitchen for one of his popular cooking classes. This autumn he has three great classes lined up: French High Tea with Flowers, 21 March – SOLD OUT Pickles, Chutneys and Preserves, 27 March Rustic French Cooking, 17 April – SOLD OUT, new date added 24 April For more details and to book email wayne@arkanda.co.nz www.arkanda.co.nz WAIKATO FARMERS MARKETS Where local and convenience collide. The Waikato Farmers Markets are on every weekend, rain, hail or shine.

Cambridge Framers Market, every Saturday 8am–12noon, Victoria Square Hamilton Farmers Market, every Sunday 8am–12noon, The Barn, Claudelands www.waikatofarmersmarkets.co.nz

GROUNDWORK – CONTEMPORARY SCULPTURE 2021 An exciting new outdoor contemporary sculpture event presented as part of the Cambridge Autumn Festival will showcase nationally and internationally significant artists. Jointly hosted by St Peter’s, Cambridge and MESH Sculpture Hamilton.

Free event 20–21 and 27–28 March, 10am–6pm www.cambridgeautumnfestival.co.nz Image: Artist David McCracken with his piece ‘Towards a Better World’, recently unveiled at St Peter’s, Cambridge.

WAIKATO DESIGN & LIFESTYLE MARKET A dynamic and vibrant market showcasing the region’s most incredible designers, creatives and entrepreneurs. Featuring both emerging and established creators connecting with the wider community in an effort to support shopping local.

Saturday 17 April, 9am to 3pm

THE GREAT PUMPKIN CARNIVAL

The Barn, Claudelands

Celebrating all things pumpkin, from the largest to the cutest to the best tasting pie.

This is a fantastic family day out!

www.waikatomarkets.com

28 March Rhododendron Lawn, Hamilton Gardens www.thegreatpumpkincarnival.co.nz CAMBRIDGE AUTUMN FESTIVAL

ECHO WALKING FESTIVAL A range of adventures on offer from the Kaimais to Coromandel. Follow winding tracks through spectacular scenery and amazing views. From an hour's walk to full day tramps, there's something for everyone and every fitness level.

Forced to cancel in 2020 due to the lockdown, the Festival is back in 2021 with a record number of events for all ages and interests.

8–24 April

19–28 March

GREAT NEW ZEALAND FOOD SHOW

www.cambridgeautumnfestival.co.nz

Take your tastebuds on a culinary journey.

Experience a fantastic day out with family and friends, sampling the latest foods, wines and delicious products, watching the action live on stage and so much more.

FEAST WAIKATO Prepare for a long weekend of feasting this Easter with everything from celebrity chef dinners and lunches, family fun days, cooking classes, movies, tours and more.

1–5 April www.waikatofoodinc.com/feastwaikato

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

www.echowalkfest.org.nz

1–2 May Claudelands Event Centre, Hamilton www.greatnzfoodshow.co.nz

DIRECTORY CLINT©-ARTIST B O LD - U NIQ U E - O RIG INAL

COMMISSIONS AVAILABLE – 021 2233103   clintc.artist

NICOLA BENNETT

ABSTR AC T AR TIST. CONNECTING PAINTING & COOKING.

021 446 316 www.nicolabennett.co.nz nicolabennettart

B US IN ESS F O R SA LE Looking for a great business?

Want to be your own boss?

Love food but don’t want to own a café?

The Scullery in Hamilton could be perfect.

CALL SHARON FOR A CHAT ON 07 8399001.

OR CALL IN TO THE SHOP AND SAY HELLO.

17TH APRIL, 2021 | 9AM-3PM THE BARN, CLAUDELANDS www.waikatomarkets.com

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Thanks Mum

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