Bop winter 2013

Issue no. 11, Winter 2013

Eat your greens

Cheap Cuts Magnificent Melbourne

Nourish –

The Cookbook,

out now

We do high tea at Chantilly Cream

Icing on the cake with Cakeaway

Fresh local flavour

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www.nourishmagazine.co.nz

BAY OF PLENTY, NZ

Intro Issue 11

Welcome that come into their own when slowly braised, making them perfect for winter.

Make sure you go to www.nourishmagazine.co.nz or follow us on Facebook to get more great winter recipes.

It’s been a busy period in the Nourish office of late; as well as working hard on this winter edition we have also been putting together our first cookbook. Nourish – The Cookbook is now available for $35 from our website or good stores in the region. Full of some of our best recipes from the past three years all with beautiful colour images; we hope this is one of those books that never leaves your kitchen.

Winter is here so it’s time to enjoy those hearty comfort foods. In this edition we look at some often neglected cuts of meat

Still revelling in the joys of winter?

On pages 15-17 we highlight broccoli, discovering some great new recipes for this super nutritious vegetable.

On pages 26-29 I take you with me on a trip to Melbourne where I rediscover old favourites plus some new ones. A little closer to home we visit Matamata, the Kaimai Cheese Factory, and Cafe Banco in Te Aroha – all great spots for a day trip no matter what the season.

Vicki Ravlich-Horan

Creative Director Anna Mollekin (Alm Creative) Proofreader Nikki Crutchley

Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs

Photographers Claudia Aalderink, Lorena Barnes, Dhyana Muir, Vicki Ravlich-Horan Cover Claudia Aalderink

ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)

Advertising Enquiries Bay Of Plenty Region: Sue Lawton salesbop@nourishmagazine.co.nz 021 768 165 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537

Feedback info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)

CONTRIBUTORS Dhyana Muir Dhyana is a photographer/artist who lives in the Coromandel. She enjoys every aspect of photography from weddings to family shots as well as commercial work. Dhyana also creates uniquely designed portraits.

Feel free to contact her on 021 116 3299 or dhyanaphotography@gmail.com to discuss your individual requirements.

Editor Vicki Ravlich-Horan

Editorial Assistant Victoria Russell

Lorena Barnes Born in Austria in the beautiful Alps on the border to Italy, after finishing business high school Lorena Barnes went backpacking in Australia for four months. She returned to Austria and attended the technical college for Interior Design and Furniture Making and after a year of working moved to Australia for work experience.

After seven years living in Sydney, Lorena and her Kiwi husband have now finally settled in New Zealand where Lorena works as an interior designer. “I picked up photography around two years ago,” says Lorena, “and since then it has become my number one passion.”

Contents

06

08

10

18

22

26

What we learnt

04 Vic’s picks 04 Feedback 05 Friendlypak 05 Bay Of Plenty news 06 Winning formula 08 Grange Road 10 Chantilly Cream 12 Cheap cuts 15 Bethlehem Health and Tea Shop 15 Broccoli 18 Fondant with flair 20 Matamata 22 Kaimai Cheese 24 Banco 26 Magnificent Melbourne 30 Bay Of Plenty events 31 Directory

Here are just a few of the things we learnt from putting together this edition of Nourish.

I knew broccoli was really good for you with great health benefits, but I learnt it’s linked to the prevention of cataracts, birth defects and heart disease! Super food!”

Anna

I often see the cheap cuts of meat in the supermarket, like lamb shanks or beef shin but was a bit clueless as to how to cook them; the article ‘Cheap Cuts’ with its yummy recipes will definitely be used.“ Nikki

I learnt that they have been making butter and cheese in the Matamata district since 1886.”

Victoria

CATCH THE COFFEE WAVE with Excelso Coffee

112 Third Avenue Tauranga 0800 578 2832 www.excelso.co.nz

coffee beans

machines

accessories

barista classes

Product Spotlight

Vic s picks REAL CHAI

Helen Chapman Photography

Photographer Helen Chapman is helping couples capture that life changing moment with her bellies to bubs packages. This would make a great present for any expectant mother so go to Helen’s Facebook page to find out more www.facebook.com/ HelenChapmanPhotography

Trilogy Certified Organic Rosehip Oil

Finally real Chai! I’m not talking about that awful syrup passed off in cafes as Chai but the real deal made from brewing tea with loads of spices, and it’s made right here in Tauranga. If you haven’t already, sample the real thing at the Tauranga Farmers’ Market on Saturday mornings or at The Seriously Good Food Show in July. www.facebook.com/ChaiLifeNZ

Trilogy Certified Organic Rosehip Oil is a powerful 100% natural skincare oil that helps improve the appearance of wrinkles, scars and stretch marks. Vogue Beauty and Health Director says it’s a staple in her bathroom cabinet.

You can get your hands on a bottle at Bethlehem Health & Tea Shop. We also have two bottles to give away to two lucky Nourish subscribers.

Feedback

I recently picked up a copy of Nourish magazine, issue number 10, I want to make the moussaka recipe on page 20, it says to stir in cheese, but there is no cheese listed in the ingredients, can you let me know which cheese you use and how much?

Many thanks; I find the magazine very interesting, lots of good articles.

Lynette Scholtens

Oops sorry Lynette, it should be 1 cup of grated cheese. Thanks for pointing it out for us, Vicki

LOVE the latest edition! Awesome to see Ollie Bollen recipe! My Oma made them all the time for Christmas. I will try this out for Easter!

Hera Royal via Facebook The moussaka was fantastic; we will definitely be doing that one again! Many thanks for the recipe.

Yanina Purcell

Love your magazine, just arrived home after 10 years in the UK and so pleased to see NZ has continued to flourish in the food industry!

Look forward to your next issue!

Lisa Burne via Facebook

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Congratulations to Hera who won the wonderful MaxiAir Bin from FriendlyPak (www.friendlypak.co.nz) For your chance to win one of the world’s best kitchen scrap collection systems please send your feedback to info@nourishmagazine.co.nz

There are a number of plastic bags on the market that claim to be compostable, biodegradable or degradable.

These claims, if not supported by internationally recognised standards or certifications printed on the bags, are most likely false. Look for standards such as EN 13432 (Europe), ASTM D6400, D6868 (USA) and AS4736 (Australia) to confirm that what you are buying is actually a certified compostable film or bag.

If you don’t, the fragments and plastic dust from the oxodegradable bags as they fall apart will find their way into our soils and water systems contaminating the environment and our food chains.

Freaky Facts: Oxo-degradables are created by adding a small amount of additive to plastic during manufacturing , only the additive degrades on exposure to light and dry hot conditions, causing the plastic to fragment into smaller pieces. These so called ‘degradable’ plastics are falsely marketed with misleading advertising and claims like ‘100% degradable’, or ‘totally

degradable’. They have absolutely no benefits and create serious environmental damage.

The degradable additives used can sometimes contain chemicals and heavy metals like cobalt, manganese, iron, zinc and nickel in high concentrations.

The proliferation of plastic particles in the ecosystem is already alarming but the plastic dust and micro plastic is also now starting to be found in small ocean organisms as small as amphipods, lugworms, and barnacles.

This short independent video clip gives some alarming information: http://www.algalita.org/pelagic_plastic_mov.html

As usual there are no shortcuts, so if you can, do the right thing, give your planet a break and purchase a truly compostable product that is certified.

For more on this topic go to www.nourishmagazine.co.nz or to find certified compostable products www.friendlypak.co.nz

Kevin Graham – FriendlyPak Director

Nourish – The Cookbook Nourish – The Cookbook is now available.

Full of some of our best recipes from the past three years, it is packed with beautiful pictures and great recipes that will quickly become family favourites.

ISH NEWS NOUR

cooking classeS Carolie de Koster, originally from South Africa, has just opened Comore Cottage in Omokoroa. Carolie, a well known food writer and cookery tutor in South Africa, plans to take regular cooking classes at Comore Cottage starting with cheese making.

For more details email Carolie at caroliedekoster@gmail.com

Farm Gate Deli Waihi Beach residents can now get those hard to find ingredients, a wide range of NZ artisan goods as well as delicious readymade meals, fresh organic or spray free produce, sandwiches and cakes with the opening of Farm Gate Deli in the village centre.

Cooking classes and home catering services are also provided. Open Monday – Friday from 8:30am-5pm, and weekends 9am-1pm go and check them out! page 5 www.nourishmagazine.co.nz

The book is for sale for $35 from www.nourishmagazine.co.nz and local retailers. It is also available to schools and community groups wanting to sell as a fundraiser so email vicki@nourishmagazine.co.nz for more details.

winning

formula T

he brain child of Jeff Ryan, LASCo (or Lean Artisan Smoking Co), started when Jeff tried Greengrass Salami. He liked the product so much he bought the business! But before the previous owner, Collin Webby, could teach Jeff all the ins and outs of making great salami he unexpectedly passed away. So Jeff set about researching and learning how to make salami. Eight years spent researching and perfecting the process culminated in the launch of LASCo late last year.

Needing a financial partner, Jeff put the idea to close personal friend, Auckland Blues player, Culum Retallick. Culum, who was keen for a venture outside of rugby, also loved the fact that the product was really healthy, so jumped on board and is an active member of the LASCo team.

Traditional salamis are both high in fat and sodium content. Modern salamis and sausages are packed full of second grade meat, preservatives, fillers and gelling agents. The more Jeff researched the more he was determined to make a healthy salami.

Using only fresh quality beef from Land Meats (in Wanganui) LASCo salami’s are handcrafted in their purpose built factory in Mount Maunganui. Great effort is made when sourcing the ingredients that flavour their four salamis. Himalayan rock salt is used both because of the natural trace elements and because Jeff wanted to get the potassium-sodium ratio balanced for optimal health benefits.

Supporting New Zealand producers was also important and this has meant forming some great relationships with producers like Kaitaia Fire, whose chillies add the kick to LASCo’s hottest salami.

The most popular flavour, Marlborough Garlic, is made from fresh Marlborough garlic which is all laboriously peeled and chopped by hand. LASCo salamis are not fermented but cooked and smoked using a very sophisticated oven. This cutting edge piece of equipment, developed by NASA, uses thermal technology which tenderises as it cooks as well as retaining the moisture. Each hour in one of these ovens is the equivalent to four or five days of naturally aging meat which has

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Beautiful quality ingredients plus some cutting edge NASA technology is proving the winning formula for local Bay of Plenty company, LASCo. another big advantage. The short curing and cooking time means bacteria does not get a chance to exist or multiply. In fact, tests from the Cawthron Institute showed zero bacteria accounts across the board of LASCo products.

The result is a very healthy salami that is 90% fat free, gluten and soy free as well as low in salt and cholesterol. Marketing Manager Trudi Peet says, “This is fantastic news for families as there are so many uses for it!” Trudi says, “We want kids to start eating it (salami) again. It is great for kids’ lunch boxes as it is high in protein but low in sodium and preservatives.”

Healthy salami is only the beginning. Jeff has also developed a meat and vegetable sausage which the entire team are very excited about. “We want to take on those nasty sausages bang on,” says Trudi, who is keen to see every school or fundraising sausage sizzle offer a healthy meat and vegetable version.

The idea, Jeff said, came about when talking to a friend who owned a haulage

Cafe & Store

company and the lack of healthy options there were for the drivers to eat. “The challenge,” Jeff says, “was to create a meat and protein bar that is healthy.” Its applications include hunters, fishermen, endurance athletes, as well as the military, disaster relief and the round the world boat fleet who have shown tremendous interest in the product. So much so that they are looking into designing special storage compartments in the haul of the boats to store them in as they do not have fridges or freezers on board. This would give them a ready to eat option in rough sea conditions but more importantly easily digestable proteins.

Through what Jeff describes as “pure cooking genius and science,” LASCo can create some truly amazing healthy products. So watch this space for what the team will come up with next.

You will find LASCo’s beautiful salamis at your local New World Mount Maunganui, Gate Pa and Rotorua, Pak ‘n Save Papamoa, The Gourmet Trader, Simply Foods Mount Maunganui, Tauranga Farmers’ Market and Rotorua Night Market.

Kaimai Crumbly Blue Cheese crusted sirloin steak INGREDIENTS

4 sirloin steaks 250g Kaimai Crumbly Blue Cheese 500ml red wine ½ cup brown sugar 1 tsp cinnamon 5 dates chopped DIRECTIONS

Lunch Box Muffins These are perfect for the lunch box! Make a batch at the beginning of the week, wrap them in cling film and freeze. Then each morning take them out of the freezer and put into the kids lunch boxes and they will be ready to eat at lunchtime.

2 cups self-raising flour 1 cup wholemeal flour 125g butter, melted

Make the red wine sauce first by bringing the wine and sugar to the boil.

Once the sugar melts reduce the heat and simmer until it gets slightly thick and the alcohol is evaporated. Then add cinnamon and dates. Set aside.

Grill steaks to your liking and at the last minute top with Kaimai Crumbly Blue Cheese and let it rest. Top with the red wine sauce. Fabulous served with a hearty merlot.

2 eggs 1 cup milk 1 cup of grated vegetables (zucchini, carrot, pumpkin etc) ½ cup grated cheddar cheese ½ cup LASCo salami, chopped 50g feta 2-3 tbsp pumpkin and/or sunflower seeds salt & pepper to taste

In a large bowl mix the flour, vegetables and seeds together. In a separate bowl whisk the egg and milk together then add to the flour along with the remaining ingredients. Carefully mix until just combined.

Put large spoonfuls into greased muffin tins and bake in a 180°C oven for 15-20 minutes, or until a skewer inserted comes out clean. page 7 www.nourishmagazine.co.nz

Come and enjoy a celebration of cheese at Kaimai Café & Store 2 HAWES ST, WAHAROA, MATAMATA

phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany

Grange Road

For a neighbourhood restaurant to survive it needs to get the basics right; consistently great food, friendly service, all in a relaxed environment. This is exactly what drew Jacinda Massey to Grange Road Cafe in Otumoetai.

J

acinda bought the thriving business in May after quite an extensive search. She had some pretty specific requirements on her wish list. “It needed to be well established and known for its food,” says Jacinda, who also liked the idea of a suburban restaurant.

With her daughter now at university and her twin sons at boarding school, Jacinda says the timing was right for her to realise her dream. “Food,” she confesses, “is a passion.” The last few years have been spent working towards this dream. First it was chef training at Bay of Plenty Polytechnic, then some real life experience in the industry, including a spell at Peter Gordon’s Dine in Auckland and then at a local cafe as a pastry chef.

Images by Dhyana MUIR

“I like the pastry section,” admits Jacinda, who says she enjoys playing with flavour combinations. A pastry section or any section for that matter would be a complete luxury at Grange Road. To call the kitchen compact is an understatement. But somehow the team, led by head chef Glenn Stubbs, make it work and almost everything, from the bread to the aioli, cakes to the sauces are made on site. “This is what we love and why we are here,” says Jacinda, “to make great food the way it should be made.”

Jacinda says their key to success is team work and crucial to this is that all three chefs get on so well. Glenn has worked at Grange Road for a few years but new to the team are Richard Olney and Murray Spicer.

With a great team in the kitchen, Jacinda’s next focus was forming a great relationship with suppliers; from sourcing free range eggs to duck, the freshest fish and quality local produce. This is all reflected in the final product, be it a simple sandwich made to order or a main meal. Jacinda’s vision is for Grange Road to be people’s favourite place. The cafe you pop in regularly for a coffee and slice of cake, the place you love going to to relax and read the paper over breakfast on the weekend but also the place that you would take friends on a Friday night.

Fine dining without the fancy frills is what Grange Road is about.

Don’t expect starched white tablecloths, crystal glasses or staff in waistcoats. Instead, expect a genuine friendly welcome, a relaxed welcoming atmosphere and some top quality food.

Grange Road Cafe is open seven days and for dinner Thursday, Friday and Saturday nights as well as for private functions by arrangement.

Moroccan Vegetable Soup 100g butter 2 onions 2 carrots 2 parsnips 2 kumara 2 potatoes

¼ pumpkin 6 cloves of garlic 2 red chillis 2 tbsp coriander powder 2 tbsp cumin

Peel and chop all the vegetables into similar sized pieces.

Melt the butter in a large pot until slightly brown.

Add all vegetables and cook on a medium heat for 15-20 minutes, stirring occasionally to get a nice caramelisation on the vegetables.

Add cumin and coriander and cook for another 5 minutes.

Add water or vegetable stock to cover the vegetables.

Cook until vegetables are soft and season with salt and pepper.

Blend with a stick blender or food processor.

Serve with a little yoghurt and a squeeze of lemon.

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Chantilly Cream

When you step inside Chantilly Cream Vintage Tea Shop on Devonport Road you are immediately transported to a time when people took the time to relax, to meet friends and enjoy great conversation over calming cups of tea and delicious tasting morsels.

Models dressed by La de dah, www.ladedahboutique.co.nz Styled by Sue Lawton | Make up by School of Make Up Art Technology page 10 www.nourishmagazine.co.nz

Images by Dhyana MUIR

Chantilly also make and decorate special cakes and cupcakes, plus offer great catering options.

I

magine an era when a hot drink meant beautiful traditions and ceremony, not queues at a loud cafe or coffee drunk from a takeaway cup while you rush to your next appointment or important errand. Chantilly Cream is exactly what the name suggests – a little decadence, a little old fashioned, but oh so enjoyable you will want a dollop more.

Complete with gorgeous vintage tablecloths, fine china and the staff decked out in pinnies and pearls, Chantilly Cream is unapologetically feminine.

Owner Philippa Murrell says it’s her escape from her boyish home life.

Philippa and her husband, Bruce, moved to Tauranga in 2002 from Titahi Bay in Wellington where they had a successful cafe. Three boys followed before “a moment of madness” laughs Philippa which saw them open Chantilly Cream Vintage Tea Shop. Philippa says she had caught the vintage bug and loved baking so the concept seemed perfect. It was also clear that many people had failed in the space before so they needed to do something different to make it work.

And it has! “People loved it immediately,” says Philippa. “A lot of people reminisce when they come here. They turn the cups upside down to see the brand, recognise patterns their grandmother had.” Philippa, who is enjoying the baking element at Chantilly, says, “I think I am a better baker

than chef.” The gorgeous macarons, light and fluffy scones and gorgeous tarts are all testament to her skills.

With an extensive tea list with tried and true flavours from Earl Grey and English Breakfast to more interesting combinations like Paris, a black tea with vanilla, caramel and citrus; or African Autumn, a marriage of cranberry and orange you may have to make tea your new mid-morning drink. And paired with a gorgeous scone, homemade jam and cream you won’t be alone enjoying a Devonshire Tea – probably the most popular item according to Philippa.

And then there are the High Teas; three tiered plates with dainty sandwiches, tarts and treats. While Philippa says these are very popular for celebrations, hens parties, baby showers, birthdays and so on, there is no reason it can’t simply be a treat at the end of a hard day shopping or simply an excuse to spend some time with friends.

Chantilly Cream Vintage Tea Shop 130 Devonport Road, Tauranga Ph. 07 578 1326 Also available for private functions Ice cream sodas, old fashioned lolly mixtures, lollipops – there is something special at Chantilly Cream for all ages.

Learn to make cheese at home

Join Carolie de Koster for her Cheese on the Menu class And learn to make your own cheese the MadMillie way

To book, or find out about the classes and other activities at Comore Cottage phone 021 144 8225 or email caroliedekoster@gmail.com Comore Cottage, 25 Holyoake Terrace, Omokoroa page 11 www.nourishmagazine.co.nz

Cheap Cuts Winter is the perfect time to discover some of the cheaper cuts of meat. Cuts like beef cheeks, shin and oxtail have fallen out of favour in the past few decades as consumers demand easy, quick cooking cuts.

B

ut there are many benefits to be had by seeking out these cheaper cuts of meats. Slowly braised

they result in tender, melt in the mouth dishes full of flavour. They are also very economical and usually take very little

Osso Buco

Lamb Shank

The shank is the tibia of the lamb or the bone below the knee . These have steadily risen in price as chefs have proven the value of this once forgotten cut.

Having said this though , the price of lamb shanks is still comparatively cheap next to other cuts of lamb .

By serving it in a ragu and not as individual shanks you can make the meat go a lot further.

Italian for “bone with a hole” (osso bone , buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank . A very traditional dish from Milan , osso buco is now available in New Zealand . If you can’t find it though , oxtail would work just fine .

actual prep time as the magic happens as they cook for several hours.

Beef Cheeks

From the cheek of the cow, it is a tough muscle because of all the work it does chewing.

Probably a little harder to find at the supermarket; ask your butcher for this great cut of meat that many believe when cooked slowly has a flavour unsurpassed by any other beef cut.

Some other cheap cuts to try:

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oxtail, skirt steak, ham hock, beef shin, corned beef

Serves 4 gluten free

Braised Beef Cheeks 1kg beef cheeks 2 onions, chopped 2 carrots, chopped 2 garlic cloves, chopped 2 bay leaves fresh thyme ½ cup Marsala 1½ cups red wine

When the last batch has been browned add the Marsala to deglaze the pan. When this has halved in volume add the rest of the browned beef and cooked vegetables along with the remaining ingredients into the pan. Cover with a lid and either cook

in a low oven (150°C) or on a very low simmer for 4 hours.

Remove the meat from the pan and cover with foil to keep warm. Pass the vegetables and cooking liquid through a sieve to get a thick glossy sauce. Serve the beef cheeks on a creamy mash or polenta with the sauce poured over top.

Note

2 cups good quality beef stock

In a heavy pan or Dutch oven heat a little oil and cook the vegetables for 5-10 minutes or until the onion is translucent.

Remove them from the pan and set aside.

Add a little more oil and sear the beef cheeks. You may want to do this in two batches.

You may have to trim the sinew off the beef cheeks before searing

Come in and see us at 100 Grange Road, Otumoetai, Tauranga 07 576 3660 | grangeroadcafe@gmail.com | www.grangeroadcafe.co.nz Check us out on facebook.com/Grangeroadcafe

We accept Gold Card with food | We cater to all requirements page 13 www.nourishmagazine.co.nz

Serves 4

Lamb Shank Ragu

Serves 4

50g streaky bacon 1 onion, finely chopped

Mushroom & Barley Osso Buco

2 cloves garlic, crushed 1 celery stalk, finely chopped 1 carrot, peeled & finely chopped 2 tbsp extra virgin olive oil 2 lamb shanks

800g osso buco

½ cup red wine

1 leek, washed & finely chopped

400g tin of chopped tomatoes

1 garlic clove, crushed

½ cup beef stock

200g mushrooms*

2 tbsp tomato paste

¾ cup barley

1 tsp treacle

4 cups of good quality beef stock

salt & pepper

chopped spinach or kale

1 sprig of rosemary In a heavy pan or Dutch oven heat the oil and gently fry the bacon, onion, garlic, carrot and celery for five minutes or until the onion is translucent. Remove from the pan and set aside, adding in the shanks to brown on all sides. Once the shanks are browned add the wine to deglaze the pan.

At this stage if using a Dutch oven put the cooked vegetables back in along with all the other ingredients. If you have been using a pan now transfer the cooked shanks, reduced wine and all the other ingredients into an ovenproof dish. Cover and cook in a low oven (150°C) for 2-3 hours.

When cooked, the meat should literally fall off the bone. Shred the meat through the sauce and serve tossed through cooked pasta, topped with some grated Parmesan.

Sweat the leeks and garlic in a little oil or butter, when soft remove from the pan and set aside. Add a little more oil and brown the osso buco. You will probably want to do this in two batches as overcrowding the pan creates steam and stops the meat from browning.

When the meat has all been seared, place in an ovenproof dish along with the cooked leeks, mushrooms, barley and beef stock, cover with a lid and cook in a low oven (150-160°C) for 3-4 hours.

You may want to check after a couple of hours and add more liquid if needed. Add the chopped spinach or kale 10 minutes before serving making this a complete one pot dish. *I used a mixture of button and oyster mushrooms.

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State Highway 2, Bethlehem, Tauranga Ph: 07 576 9442 Mon – Fri 9am-5.30pm, Sat 9am-1pm

Eat Your Greens Green superfoods are extremely rich in chlorophyll – the pigment that gives plants their green colour. The molecular structure of chlorophyll is very similar to that of human blood and studies show that when consumed, the production of haemoglobin in blood is increased.

Higher amounts of haemoglobin in the bloodstream mean more oxygen-rich blood, the first and most important element that cells need to thrive.

Green leafy vegetables are so readily available and highly nutritious, however most people do not eat enough of them.

Studies continuously confirm that

populations that eat a diet high in green leafy vegetables run a far lower risk of heart disease and cancer. Fresh raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes and a wide range of vitamins and minerals. These particular vegetables act as mini-transfusions for the blood, a health tonic for the brain and immune system and a cleanser of the kidneys. The next best thing is Lifestream Ultimate Veges, which contain a proprietary blend of Broccoli, Spinach, Beetroot, Cabbage, Carrot and Parsley.

Wheat grass is the sprouted grass of a wheat seed. Unlike the whole grain, because it has been sprouted, it no longer contains gluten or other common allergic agents. Lifestream Wheat and Barley grass powders are super alkalizing and are excellent for promoting healthy blood. They normalize the thyroid gland to stimulate metabolism thus assisting digestion and promoting weight loss.

Studies have shown that spirulina can help control blood sugar levels and cravings thus making it a key food for diabetics, and can be used to assist in weight loss and as a general nutritional supplement. We have Lifestream Spirulina 1000 tablets on Special for only $99.50, saving $22.

Essential Greens+ is the latest addition to the Lifestream supergreens range. It is easy to mix and great tasting, while providing all the essential nutrients in a once a day dose. No need for blenders, chopping up veggies, or swallowing down pills several times a day, just add water to create a delicious smoothie that will boost your daily 5+ a day nutritional needs.

Jude Randell

Spirulina is a cultivated micro-algae which has been consumed for thousands of years by the indigenous peoples in Mexico and Africa. It is one of the highest known protein sources on Earth and contains 70% protein.

www.bethlehemhealth.co.nz

Broccoli

Your mum was right, eat your broccoli, it’s good for you!

With just 30 calories per cup it is high in vitamin C and A, folic acid, calcium and both soluble and insoluble fibre.

A member of the brasica family, consumption of broccoli is linked to the prevention of cataracts, birth defects and heart disease.

Broccoli, along with cabbage and Brussels sprouts, is a cruciferous vegetable which have long been thought to have anticancer powers.

In 1982 the US National Research Council on Diet, Nutrition and Cancer said “there is sufficient epidemiological evidence to suggest that consumption of cruciferous vegetables is associated with a reduction in cancer.”

Karen Niven from Cooking for Health says, “The best way to have broccoli is lightly steamed for 2-4 minutes; this keeps the nutrients and the enzyme myrosinase present. If the enzyme myrosinase is destroyed during overcooking then the sulforaphane, broccoli’s cancer preventive and anti-inflammatory

component doesn’t form.” Karen recommends three to five servings a week of broccoli but also points out that broccoli sprouts are another great way to get broccoli goodness.

“Research”, Karen says, “has shown that the sprouts of three day old broccoli have 10-100 times more levels of sulforaphane than the plant.” This is great news and broccoli sprouts can be added to salads, sandwiches, in green smoothies or as a garnish with nutritional grunt.

Twenty-five percent of people inherit an aversion to the bitter taste of broccoli.

Combat this by seasoning well. A squeeze of lemon juice or sprinkle of Parmesan cheese will help too.

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• Broccoli Mash •

Broccoli Mash 500g potatoes (I used Agria as they are great for mashing) 1 garlic clove, peeled (optional) 250g broccoli florets (approximately 1 head) 25g butter ¼ cup milk salt and pepper Peel the potatoes and chop into 2cm pieces (this means a medium potato cut into about thirds). Put potatoes and garlic in a pot and fill with cold salted water so there is about 2cm of water above the potatoes. Bring to the boil and simmer for 10-12 minutes.

Add the broccoli florets and cook for a further 10 minutes, or until the potatoes are cooked.

Drain well. Add the butter and mash. When the butter has melted through add the milk, mash again. Finally check for seasoning and then serve.

Broccoli Pasta 2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan

• Broccoli Pasta •

1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry spaghetti 25g butter 50g bread extra virgin olive oil Firstly make the garlic croutons by gently melting the butter in a pan. Add one garlic clove finely chopped and the finely chopped bread (I used ciabatta). Cook on low, stirring often until the breadcrumbs are crisp and brown but before the garlic burns.

Remove from the pan and allow to cool.

Meanwhile bring a large pot of salted water to the boil. When bubbling add the spaghetti and cook until al dente. In another pot add the stock and broccoli florets, cover with a lid and cook for 7-10 minutes. Drain the cooked broccoli reserving ½ cup of the stock.

Using the same pan that you cooked the garlic crumbs in heat a little oil or some extra butter and carefully sauté the onion and remaining garlic. When the onion is translucent turn off the heat and transfer to a food processor. Add the cooked broccoli along with the Parmesan cheese, pine nuts, basil and ½ cup of reserved stock and blend until smooth. Check for seasoning before tossing through cooked spaghetti.

Serve with the garlic croutons and a drizzle of extra virgin olive oil.

page 16 www.nourishmagazine.co.nz

• Beef & Broccoli Noodle Stir Fry •

Beef & Broccoli Noodle Stir Fry 400g beef schnitzel 4 tbsp soy sauce 2 tbsp oyster sauce 2 cloves of garlic, crushed 1cm of root ginger, finely grated 1 tbsp rice wine vinegar 1 tbsp cornflour 1 onion 1 head of broccoli (or 250g broccolinni) 200g noodles peanut oil Slice the schnitzel into strips. Mix together the soy sauce and oyster sauce, ginger, garlic, vinegar and cornflour, before adding the meat to marinade for at least 30 minutes.

Cut the broccoli into florets all approximately the same size.

Bring a large pot of water to the boil to cook the noodles. When the water is boiling add a good pinch salt and add the noodles, cooking for 3 minutes before adding the broccoli. Cook for a further minute, or until the noodles are cooked and then drain, reserving ½ cup of the water.

Heat a little peanut oil in a wok and add the sliced onion and cook for 3-5 minutes. Remove and set aside then add half the marinated beef. Cook quickly for 2-3 minutes before adding to the onions and cooking the last batch of beef. When the second batch of beef is cooked (2-3 minutes) add the onion and beef back in that you set aside along with the cooked noodles, broccoli and ½ cup of the cooking water. Continue to cook for 2-3 minutes more until everything is heated through and well combined.

Serve and enjoy.

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page 17 www.nourishmagazine.co.nz

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Ros from Cakeaway in Mount Maunganui gives us some simple tips on how to ice a cake with fondant and then create a simple decoration without the need for a lot of equipment. So if you have always wanted to have a go at icing a cake here are some great tips.

Step one Using a small palette knife, ice your cake with a thick layer of buttercream icing.

Traditionally, almond icing is used for this layer but Ros prefers using buttercream as many people don’t like the marzipan flavour. Refrigerate the buttercream covered cake for 10 minutes.

Step two Dust your bench with icing sugar and knead your fondant icing until it is pliable.

Step Four Using your rolling pin pick up the icing and fold it over the cake.

Step Five Carefully smooth the icing with your hands, being careful not to leave any imprints. This can be done with a cake smoother if you prefer.

Step Seven One final smooth over of the cake before a ribbon is secured around the base.

Fondant Roses

1 Lightly dust your bench with icing sugar and roll out a small piece of coloured fondant.

• TIP • fill a chux cloth with some icing sugar and tie at the top to make a great icing sugar duster.

2 Cut one side to create a straight edge.

Step three Roll out the icing. Ros ingeniously uses a small PVC pipe for this. Don’t skimp on the icing, the thinner it is the more imperfections will show, ideally you want it to be about 5mm thick.

Step Six Ros pushes the excess icing around the base of the cake with her fingertips. She then gets a rounded knife and cuts lines in the excess icing at a 45 degree angle, then carefully pulls the excess icing away. page 18 www.nourishmagazine.co.nz

3 Pick up the strip of icing. With the straight edge facing up carefully fold in the icing, rolling it up until you reach the desired size.

4 Remove the excess icing and pinch the base of the rose, removing any excess icing here too.

3 Pinch one end together and then score the leaf. Allow to dry.

For beautiful decorated cakes call in and see Ros at Cakeaway, 63 Hewletts Road, Mount Maunganui www.cakeaway.co.nz

5 Using your fingertips carefully turn out the petals. Allow to dry.

To make a leaf

1 Roll out some green coloured fondant.

2 Using a round knife cut out the desired leaf shape. (You can buy cutters for this if you don’t trust your free hand abilities.)

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Matamata There is more to Matamata than horses and hobbits. With a thriving cafe scene, great local history and some wonderful walks (both genteel and challenging) it’s worth taking your time to stop and explore next time you are near.

J

ackie and Bill Anderson moved to Matamata four years ago. They bought a business in town, and a house, just days apart. Jackie says they enjoy living in Matamata for several reasons; they love its central location and wonderful sense of community.

The couple own Espresso to Go, located on the main street, and have spent the last four years working hard to create a great reputation for making fantastic coffee. They serve the award winning Virvace coffee plus a selection of homemade treats.

Jackie’s special almond croissants are pretty famous too, so if you are in town on Wednesday, Friday, Saturday or Sunday these are a must!

Espresso to Go is open seven days a week plus with a coffee cart that is available for events and private functions, the Andersons are kept pretty busy. Jackie says they love attending the different events as this is what it’s all about for them; making great coffee and meeting lots of different people.

Jackie’s advice for visitors is to stay overnight as there is plenty to see and do. “For the early risers,” Jackie says, “viewing hundreds of horses being exercised at the racecourse is quite impressive.”

A walk through Centennial Drive is also highly recommended. A one kilometre long track that winds its way through Matamata; Centennial Drive has a wonderful array of tree specimens, gardens and water features. This lovely flat walk is one that can be enjoyed in all seasons but also provides some great picnic spots.

Centennial Drive can be accessed from either Broadway or Tainui Streets.

For some great local history and a chance to stretch the legs, Firth Tower is a must stop. Built in 1882 by Josiah Clifton Firth as a lookout over the countryside, Firth Tower stands 16 metres high and definitely commands some magnificent views. Refurbished in 1978, the tower is one of the earliest reinforced concrete buildings in New Zealand.

You can climb to the top and take in the views for yourself and while there explore the many other aspects that make up the Firth Tower Museum. There are several historic buildings, including a jail, school house and church all set on majestic grounds complete with a pottage garden and orchard, making this an interesting visit for young and old.

A little further up the road is Opal Hot Springs and Holiday Park.

With six hot pools this is a great spot to stop and relax.

But before leaving town make sure you stop at the information centre or “Gatehouse”. Last year the building was totally transformed so you can get a taste of Hobbiton mania without leaving the main street. After the obligatory photo outside go in for more information on what’s going on in Matamata, including some of the great nearby walks and cycle trails.

Espresso To Go 65 Broadway, Matamata. Open seven days a week. www.coffeematamata.co.nz Firth Tower Musuem Tower Road, Matamata. Open Thursday to Monday 10am-4pm. Admission $5 www.firthtower.co.nz

page 20 www.nourishmagazine.co.nz

page 21 www.nourishmagazine.co.nz

• Kaimai Cheese • In the heart of Waikato dairy country you will find Kaimai Cheese Factory and Cafe. Just outside Matamata in the little settlement of Waharoa, Kaimai Cheese is continuing a long history of producing fabulous cheese from the region, but more specifically this little town.

J

oshua Firth built the first dairy factory in Waharoa in 1886 and it is right beside where this factory stood that the Kaimai Cheese Factory stands today. Firth was the first European settler in the Matamata region and quickly saw the rich fertile land was perfect for dairying. In the first year of production the Waharoa dairy factory produced 25 tonnes of butter and cheddar which notably commanded the highest prices in Auckland because of the great quality.

This pursuit, to make top quality cheese, is continued today at the Kaimai Cheese Factory. And in an ironic twist the Kaimai Cheese Factory is now where Lewis Road Creamery is producing their artisan range of butter – quite possibly the best butter in New Zealand.

With a slew of award-winning cheeses, Kaimai Cheese Cafe chef Mike Marchini says being able to work closely with the cheese maker and “an abundance of different specialty cheese to use is a chef’s dream.”

Conveniently located, Kaimai Cheese is a favourite stop for people travelling through the region. Those towing a trailer or boat, or with a car laden with kayaks or skis can stop and park with ease. On a fine day there is plenty of space outside for the kids and dogs to play safely. The cafe itself is spacious, making it perfect for big groups or special functions.

Mike describes the menu as having

page 22 www.nourishmagazine.co.nz

“something for everyone...The cabinet has many Kiwi favourites.” And of course expect a lot of cheese. From their famous cheese scones to the smoked chicken Turkish pockets with cranberry and a big piece of Kaimai Traditional Brie.

“The most popular item on the menu,” according to Mike, “is the steak sandwich.

We use 160 gram aged sirloin steak sitting on toasted Turkish bread topped with melted Kaimai Blue cheese and a red wine caramelised date jus. All paired with a side of steak fries for good measure.”

In addition to a focus on highlighting the great range of Kaimai cheeses, Mike also tries to support other local producers where possible; this is reflected in the cafe menu as well as in the deli. And talking of the deli, no stop to the Kaimai Cheese Factory is complete without a peruse around the deli.

The Kaimai Cafe and Store staff is more than happy to explain the traits of each cheese, how they are made as well as how to store, age and enjoy.

So next time you are in the area make sure you stop at the Kaimai Cheese Factory. Stop for lunch and make sure you stock up on some gorgeous cheese to take home and enjoy.

Kaimai Cheese Factory and Cafe 2 Hawes Street, Waharoa www.kaimai.co.nz

Kaimai Cheese have eight cheeses in their range, from traditional brie to an aged washed rouge and creamy blue to the fresher cheese like their award winning feta and delicious bocconcini. If you are lucky you might spot cheese maker Mike Lawson. Mike has been the cheese maker at Kaimai since November 2009 and has won 33 cheese awards in this time.

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Banco • Words by Vicki Ravlich-Horan •

I’m sitting in my favourite spot at Banco. It’s a Sunday and there is a steady stream of people coming and going; both locals and visitors alike.

Regardless of whether Banco is your local, your favourite stop when travelling through Te Aroha, or simply a happy discovery, you will walk through the doors and feel at home. It’s a hard feeling to define and one many establishments strive for. But there is definitely nothing contrived about Banco!

O

wner Gloria Lawton is an enigmatic woman with a huge smile and it is her warmth, hospitality and natural style that make Banco what it is. As we sit talking about how Banco came to be, flipping through an old scrap book with newspaper clippings including the small ad that started it all, we discover the history of this place including the original plans for the amazing art deco building. It was originally built for the ANZ bank in 1922 complete with manager’s flat above. There is also the award for best new business in 1996 and then a picture of son Ben in chef whites. This last picture has everyone in hysterics as Ben and wife Nichola have just returned from Australia with Ben taking a hands on role in the running of the cafe.

Nichola admits, “I never thought I would be loving this crazy quiet town,” But just a few minutes before the merits of Te Aroha as a great town to live were being discussed by a group of locals over their Sunday morning lattes. With its central location, beautiful countryside and many outdoor activities Te Aroha is apparently becoming an attractive spot for Aucklanders to move to. Funnily enough this is echoed in an article about Gloria, a city slicker who was drawn to the town nearly 20 years ago. It appears this quaint town at the base of Mount Te Aroha, with it world class mineral pools and beautiful historic buildings has been enchanting people for some time.

page 24 www.nourishmagazine.co.nz

Images by Lorena Barnes & Vicki Ravlich Horan

It was a small ad in the paper with a picture of the majestic art deco building, that first caught Gloria’s eye. At the time she had an antique and curios shop in Jervois road. “The idea,” Gloria says, “was to do the same with coffee and cake – not a cafe.” But things have evolved and the cafe slowly became a bigger and bigger part of the business.

Although in recent years the shop, filled with carefully selected recycled clothing and curios, has taken off. “It’s going great guns,” says Gloria. Daughters Sue and Stef, who have inherited their mothers style and ability to spot great pieces plus her prevalence to collect, are now a big part of the shop helping to source the stock and organise the monthly vintage market held during the summer months.

And this is part of what makes Banco exude that feeling of warmth. It has become a family business with granddaughter Georgia working both as barista during the week and in the kitchen on the weekends. Son Tobi is often called in to help with odd jobs or when the girls decide to move things around. And now Ben has returned bursting with ideas and eager to see his mother’s dream continue and grow.

“It’s been awesome,” says Ben on his move back, who admits he was a bit scared about the quietness of Te Aroha. Ben has a lot of great ideas, including developing the back section which is the perfect spot for weddings and other fabulous functions.

After our trip down memory lane it’s clear that Banco has such a strong pull, for the Lawton family as well as their customers. It’s great to see how things have changed over the years but how the important things have remained the same.

Banco 174 Whitaker Street, Te Aroha www.facebook.com/BancoTeAroha

page 25 www.nourishmagazine.co.nz

Magnificent Melbourne Enchanting, captivating Melbourne!

This city is every foodie’s dream; with its diverse range of cultures all adding their flavour to the food scene plus access to world class produce and wine, stale is never a word to be used to describe Melbourne. In fact this is the city others watch to see what the next food trends will be.

I have fond memories of living here and every time I return I am conflicted. Should I return to all the favourite spots where I know I will get the best Peking duck, most amazing cakes and best Italian food, or do I try one of the hundreds of new places that have popped up in my absence?

My latest visit is fleeting. We are here for just five days, or as I have worked out four dinners, four lunches and four breakfasts, so some hard decisions have to be made.

Lygon Street

licensed grocery stores in Australia. King and Godfree has been trading on the corner of Faraday and Lygon Street since 1884. Pop in here and get lost among the shelves of luxury foods and wines.

N

o visit to Melbourne is complete without a visit to Lygon Street, or Little Italy. This is where Melbourne’s cafe culture began.

The newest deli in the area when I visited was DOC. I was enticed in by the very chic New York look, but once inside discovered a world of authentic Italian delicacies from pastas, both imported and freshly made on site to the cured meats and an amazing array of cheeses, including seven different types of fresh mozzarella to choose from, all with their special characteristics explained.

Perhaps a little touristy now, with restaurant after restaurant spilling out onto the pavement, claiming to make the best pizza in town, or sadly the more Australian than Italian, Chicken Parmigana. But don’t let this put you off!

Amongst the touristy restaurants there are some great places to visit. And what’s great to see is that this is a mixture of old and new. One of the top attractions of Lygon Street has to be Brunettis. If there is just one reason to visit Lygon Street, Brunettis would be it.

First opened in 1974 on Lygon Street, Brunettis is now owned by the Angelé family who have built this traditional Roman Pasticceria into a Melbourne icon, which now has three other sites in Melbourne plus one in Dubai and Singapore.

Be prepared for a couple of things when going to Brunettis, indecision being the biggest. With an overwhelming array of gorgeous cakes, pastries and chocolates on offer it is nigh on impossible to make a quick decision. Which leads to the only

sensible action and that is to resist any form of will power.

My tip, choose a small cake or two to savour over a beautiful coffee while soaking in the atmosphere along with one or two to take away for later. The consolation is that Melbourne is a great city to walk in so you can easily walk it off.

Another mainstay on Lygon Street is King and Godfree who is one of the oldest

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Their food philosophy is to use simple cooking techniques which highlight the ingredients used.

I had great pleasure in testing this theory out with a simple Margherita pizza for lunch. The simplest pizza with just tomato, mozzarella and basil is also the hardest to do well as there are very little ingredients to hide behind. The verdict — bellissimo!

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page 27 www.nourishmagazine.co.nz

Mamasitas

Prahran Market

W

M

hen planning this trip I was told by more than one person I had to go to Mamasitas. I love Mexican and so needed little convincing. I can’t say the same for Andrew, my husband, when we were standing in line on a cold Melbourne street. “How good is this place?” he asked after 20 minutes.

“Good,” I said, reasoning that all these people in line were locals and could come back anytime, yet they were willing to stand in line.

An hour later, we are snugly seated and considering the menu.

The food is fresh and delicious with a menu designed to be shared. It’s not fancy, Mexican food rarely is, but it’s also not the Americanised version we mainly get in New Zealand. Sure the names are the same; tacos, tostaditas and quesadilla but each little dish has its own unique flavour combination be it a fresh grilled fish taco with lime, red onion salsa and chipotle mayo, or tostaditas with slow braised pork shoulder, encurtidos, pickled jalapeño and chicharron.

A quick trip to the ladies gives me a glimpse into the kitchen, which is tiny by anyone’s standards. I count eight people working only a shoulder width apart and am even more impressed by what they have managed to produce from such a small space.

Just as Melbournians are happy to queue for a great meal they are also used to being squeezed in with tables little more than 2cms apart. I guess they figure if there were less tables the wait would be longer.

elbourne is full of wonderful markets, including the most well-known Victoria Queen Market. But for me no trip to Melbourne is complete without visiting Prahran market. This was my local when I lived here and I loved popping in two or three times a week for the atmosphere and inspiration as much as the great produce.

What makes these markets so great is each vendor offers something unique, often with a specific specialty. This isn’t a farmers’ market and I have no problem with that whatsoever.

Providence of the produce is still important, with the stall holders knowing exactly where their produce comes from.

The varied Australian climate also means you will find gorgeous juicy autumnal figs sitting next to fresh asparagus.

I’m not sure how I feel about this but at the end of the day it comes down to consumer choice.

And choice is the key word here. Just in the produce section you are immediately aware of the huge variety available.

There aren’t just generic Chilean grapes with their biggest virtue being seedless; there are actual varieties with distinct flavours. I bought some muscatels, as I’ve only ever eaten them as raisins, and a bag of sauterne having only tried these as a dessert wine. There is a stall dedicated to mushrooms and truffles; imagine an option besides button or flat! There are small artisan producers making fresh pasta, hummus, Turkish delight, bread, and more as well as fishmongers and butchers all with their own specialty, trading beside each other resulting in a great shopping experience.

Mama Baba

Ecco da nicolini

O

F

ur final dinner was at George Calombaris’ latest venture.

Inspired by his roots, the food, and hence the name: Mama for his Greek Cypriot mother, and Baba for his half-Sicilian father, embraces Roman Greco flavours.

Simple and uncomplicated with incredible flavour is how the menu is described, with one side the Greek influence the other the Italian. Tucked away down an unassuming street in South Yarra, you step down into the restaurant and can immediately see the entire kitchen, complete with a huge section dedicated to making and drying fresh pasta.

We went with the Mama menu which comprised of four courses each with a dish from each side of the menu. This was an excellent choice as we sampled our way through smaller portions of the menu, trying and delighting in many we wouldn’t have ordered.

Getting around Melbourne is easy! Everything is fairly central and if too far to walk the tram system is frequent and easy to navigate.

Brunettis 380 Lygon Street Open seven days from 6am-late

Prahran Market www.prahranmarket.com.au Closed Mondays and Wednesdays

ar and away the best meal of the trip was at Ecco on Toorak Road. Ten years ago one of the owners, Annie Nicolini, hired a young Kiwi girl who walked in asking for a part time job. She remarked on my sensible shoes (something I would remember years later when employing my own staff) and asked me to come back that night for a trial. And as they say the rest is history.

Ecco is a family run business serving beautiful Southern Italian food, much of which comes from the wood fired oven. I worked the quiet nights (Monday and Tuesday) plus a couple of lunches each week for some pocket money and basically because I loved it. After all, this was why I got into the hospitality business, to serve beautiful food, cooked with passion and to give great personal service.

So every trip back to Melbourne has to include a meal at Ecco. We start with Focaccia Semplice, golden garlic and herb pizza bread cooked in the wood fired oven. Andrew chooses the homemade Gnocchi alla Sorrentina with bocconcini and Napoli sauce, an old lunchtime favourite of mine. I go for the Orecchiette con Polpette di Vitello, little ear shaped pasta shells with a veal meatball ragu and aged cacia ricotta salata. Both are perfect! I want to transport this place back home.

Mamasitas Level 1, 11 Collins Street www.mamasita.com.au

page 29 www.nourishmagazine.co.nz

Ecco da nicolini 97 Toorak Road, South Yarra

MamaBaba 21 Daly Street, South Yarra www.mamababa.com.au

EVENTS Learn how to cook healthy meals using the seven principles of the Body Ecology

Cooking Classes at Comore Cottage, Omokoroa Cheese on the Menu

Make your own cheese with Mad Millie

Starting on Saturday 20 July and every 3rd Saturday of the month from then on. $50pp including recipe booklets and lunch.

Note: Mad Millie kits will be available to buy at a special discount.

Diet with Naturopath Karen Niven. Each month Karen will cover a different topic from super foods to the role hormones play.

For more information email karen@cookingforhealth.co.nz

The Seriously Good Food Show Designed with good taste in mind, the Seriously Good Food Show will host displays and exhibits from some of New Zealand's top food and drink producers.

Live cooking seminars, lots of tastings, spot prizes, a great show prize and the odd master chef will all feature during the show.

Saturday 6 and Sunday 7 July, ASB Arena, Mount Maunganui.

Tickets $10.

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Filo pastry creations never fail to please!

Learn the intricacies of this light and crisp and readily available pastry which has been used for centuries.

Alice has just launched her brand new book Alice in Bakingland.

Meet Alice, learn to make macarons and enjoy a beautiful Devonshire tea.

Saturday 31 August

$50pp including recipe booklets, tastings and take home treats.

For more details on these and more classes at Comore Cottage email caroliedekoster@gmail.com or call 021 144 8225

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Sunday 21 July, 10:30am.

Tickets $50 and include a copy of Alice’s book (RRP $49.99) and Devonshire tea.

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page 30 www.nourishmagazine.co.nz

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